I’ve tried four times now to find the proper opening to this entry. Call it a tribute to my feelings for these cookies. Of any sweet in the world, these are the particular combination of flour, sugar, and love that not only make me quiver in anticipation but...
It’s Mother’s Day here in the U.S., so for all of you who bear the title, Happy Mother’s Day! For my wife this morning, I put aside my fear of batter and actually baked something. The fact that it came out well, and that I didn’t throw anything...
A little zing in the morning isn’t a bad thing. As I’ve said before, my wife and I have been told by our dietitian to be sure that breakfast is a part of our day. Not being the kind of people that are content with a bowl of this or just your basic eggs and...
My local market sells Montreal seasoned pork, chicken, veal and beef for next to nothing, and I buy it up whenever I can. “Oh no! Pre-seasoned food, how could you Jerry!” Simple, because it’s incredible. But that’s not why we’re here....
It’s not often I’ll say this, but you’ve just gotta try this recipe! Both my wife and I love roast chicken. It’s something I make at least once a month, usually following my old standby methods of stuffing the bird with citrus or apples,...
I’m sure that my female food blogging counterparts all have a recipe for these little pieces of goodness, but Mrs. seat of her Pants made these up for me last night and I thought I’d share. So please everyone, grab one… No, No. Don’t be shy....
Roasting is one of the most basic ways to prepare chicken. It’s as easy as washing, seasoning, and baking for roughly 45 minutes. The only problem is that after a few rounds, a simply prepared roast chicken is a lot like store-bought rotisserie chicken… It...
Glazes are a wonderful way to add a lot of flavor to roasted or grilled meats. With very few ingredients and just a little effort you can turn the every-day into the extraordinary. This is one of those glazes. With just four ingredients that can probably be found in...
Sometimes things just don’t go as planned, the other night was no exception. The plan was simple and I had high aspirations. I was going to introduce my wife to the epitome of cooking with wine, the extravaganza of culinary wonderment and simplicity that is beef...
I’ve touched on my love of barley before. It’s wonderful in combination with brown rice or beef (as the ubiquitous beef and barley soup are wont to attest.) I’ll be the first to admit that like most Americans, I hadn’t had much exposure to this...
What does the king of cooking blindly do when he’s in a hurry to get his wife out the door with a full stomach but finds that everyone, including himself, is tired of the “same-old-same-old?” Well, he looks in the fridge and the freezer, smiles and...
Béchamel sauce is one of the most versatile tools to have in your culinary bag of tricks. Aside from its claim to fame as one of the mother sauces of French cuisine, it is also used widely in other culinary styles as well, though perhaps under different names. (The...
Breakfast sandwiches are nothing new, but if you want to start your day off with a bit of a kick, I think I may just have something for you, and there’s not an egg in sight! This quick and simple sammich can be adapted to suit a variety of tastes, and I find...
An omelet can be a cook’s signature dish or worst nightmare. When everything goes properly, the result of a simple mix of beaten eggs, milk and seasoning becomes something more than the sum of its parts. A lighter than air collection of flavors and textures that...
Vegetarians and vegans avert your eyes! Kelaguen is a carnivore’s delight, and may cause squeamishness in those with different lifestyles. Kelaguen (ke-la-gwen, also spelled as kelaquin and keliguen though I believe that the first spelling is correct) is a...
I’ve been craving snow peas since I saw a recipe for them on Simply Recipes about a week ago. At the time they were nowhere to be found in this neck of the woods and I was sure I’d have to settle for sugar snap peas instead. It wouldn’t be the same...
Mine is one of the many American households where Ham is a staple on several holidays. I have slightly different methods for preparing this noble cut of meat, depending on the holiday in question. For Easter, braising is my preferred method. No cloves will be found in...
I decided to cook lamb this Easter season. I’ve never cooked lamb before, and as such was a bit nervous. I suppose I shouldn’t have been, but anytime something new hits the menu I approach it with a bit of trepidation. The recipe I finally settled on was...
I’m a bit embarrassed to admit it, but I’ve been letting the kitchen go for quite some time. Oh, not that I neglect to do the dishes or to wipe down the counters, it’s the pantry and the fridge I’m talking about. I think we’ve all been...
I think the inspiration for this originally came from Wolfgang Puck’s Cooking Class on Food TV some years ago, though it didn’t include a sauce. The recipe I remember was for stuffed chicken legs, though I can’t find the reference recipe on the Food...