Our daughter, The World’s Pickiest Eater™, consumes almost nothing I make. She will, however, devour Yorkshire pudding. I like it with mustard-crusted roast beef, mashed potatoes, mushy peas and onion gravy. Fresh horseradish, too. But she’ll ask for it with just about anything. And so Yorkshire pudding has become pretty much a staple in our house. The […]
[tweetmeme] This is Part Seven of my week-long celebration of eggs. I think I can squeeze in one more egg recipe before my kids call the child welfare agency and L follows through with her threat to become a vegan for Lent. As the French say, un oeuf is enough. So, let me push my […]
This is Part Five of my week-long celebration of eggs. L and I have one simple, sacred agreement that goes like this: I agree not to bring blood sausage into the house and she agrees to stay married. What she has against a “pudding” of congealed spiced pig’s blood and fat, I will never understand, […]
This is Part Four of my week-long celebration of eggs. Today, 20 tips for storing and cooking eggs. Generally, eggs work best at room temperature. If eggs have been in the fridge, warm them up for five minutes in warm tap water before using. However, for poaching or frying, use eggs straight from the fridge, […]
This is Part Three of my week-long celebration of eggs. Our timid winter sun shone for two whole days this weekend and the light was glorious. But the snow is still there and the temperature is still well below freezing. I am now officially tired of winter and am quite ready for a week-long celebration […]
It’s Day Two of my week-long celebration of eggs but, it’s also Super Bowl Sunday. So, here’s the dilemma I faced: how do you fit the wholesome, goodfoodness of eggs onto a menu that consists of the greasy, fatty jumble of nachos, chicken wings, corn dogs, meat-lovers pizza and beer? And, no, egg batter doesn’t […]
One of the questions I’m sometimes asked, almost always while eating, is “what would you want as your last meal?” I always give the same answer: “How about you?” I say in my best imitation of Hannibal Lecter, “more Chianti?” It really is a morbid question when you think about it and your mind ends […]
I have a good friend who’s Welsh and I love to tease him about his national “flower.” How can you take a country seriously when its national symbol is a member of the onion family? Leeks seldom get centre stage the way they do in this flavourful little dish, which has given me a new […]
Meats, Roots and Leaves 