Monthly Archives: October 2014
Cream of white asparagus soup
This is another recipe inspired by our travels in Europe earlier this year. It was the middle of Spring and the asparagus season was in full swing. Restaurants were promoting special asparagus menus – everything from entrees to desserts – … Continue reading
Poached pears
In a previous post, I wrote about a dessert of baked pears that we enjoy making. We also like a dish of poached pears, cooked in a wine syrup; we use red wine in the cooler months and white wine … Continue reading
Cauliflower soufflé
By now, regular readers might have formed the impression that the core ingredients for almost all of our meals come from land-based animals. That is close to the truth. We do eat fish but usually cooked in a way that … Continue reading
Nice-inspired mussels: the method
Soak the saffron threads in a little boiled water. To prepare mussels for cooking, soak raw mussels in cold water for 10 minutes, scrub and remove the beard. Meanwhile, sauté the shallot and garlic in olive oil for 10 minutes … Continue reading
Nice-inspired mussels
Clean up alert! This dish generates numerous dishes, a large volume of detritus and, if you are not careful, a messy cooktop. The inspiration for this dish came during a visit to Nice in December 2009. We were on a coach … Continue reading
Lamb shank curry with palak paneer
Every Spring we make a curry using lamb shanks. Our most recent meal of this dish was notable for what we cooked to accompany the lamb – our first home-cooked palak paneer, albeit minus the paneer (an Indian style of cheese). … Continue reading
Rick and Maggie's food and travel adventures 