by Carolyne | Jul 28, 2021 | News
You might want to serve this with my Chicken Liver Pate. A different kind of surf and turf! Start by completely draining a cup-size tin of red sockeye west coast salmon (not pink east coast salmon); push out all the liquid. Mash using a fork in a generous glass mixing...
by Carolyne | Jun 30, 2021 | News
If you enjoy Asian coconut chicken rice or other coconut entrées, you might want to finish the meal with this delicious coconut panna cotta to continue the flavour profile. It’s my own special wonderful panna cotta recipe I’ve made over the years and served multiple...
by Carolyne | May 26, 2021 | News
Start with any fresh white fish chopped to nugget size so as not to clog the steel blade of your kitchen machine. But first, sauté the fish just once over lightly in hot unsalted butter with a tablespoon of sweated minced onion or shallots, a pinch of minced raw green...
by Carolyne | Apr 28, 2021 | News
This remarkable tomato butter (marmalade) will be a recipe you repeat year after year. It’s made with your green beefsteak tomatoes, fresh on the vine, not yet fully ripened or, alternately, left on the vine at the end of the season. Gift package it and my green...
by Carolyne | Mar 31, 2021 | News
As your entree is resting, removed from skillet, sweat a couple of chopped shallots, adding a knob or two of unsalted butter depending on how many servings you need. Keep the pan quite hot but be careful not to burn. You don’t want the shallots to brown. It’s okay to...
