Category Archives: Cooking
Beaune-inspired-and-infused chicken dinner
This is the second-to-last of the many dishes that we enjoyed during our travels in Europe earlier this year and have since added to our repertoire. (Tafelspitz will be the last but that is a project for winter 2015.) We … Continue reading
Festive food: the ham
Maggie and I both enjoy ham. Through much of the year, we buy two types of sliced ham – one lightly smoked, branded as Grandmother Ham, with a lovely texture that is perfect for sandwiches; the other, a triple-smoked ham … Continue reading
I spy, with my little eye …
… something beginning with ‘k”. Ketchup? No, it’s known as tomato sauce in my part of the world. Not kangaroo either; that said, I’ve eaten it willingly enough in restaurants or Aboriginal communities, but we haven’t cooked any at home. … Continue reading
Pig on a carpet ride?
Last night’s dinner was tasty and refreshing – Weber-roasted pork ribs; a salad of orange, fennel, sesame seeds, carrot and beetroot; and some Basmati rice. The pork had been marinated overnight in a wet paste of berbere spice mix, cumquat-infused … Continue reading
Not rushin’ this dessert
Most Australians are very fond of strawberries; Maggie and I are active members of this majority. We use them in several ways: with meringues, on a cheese and cream tart, in a fruit salad with banana and fresh pineapple, with … Continue reading
Busy-ness but not as usual
Out for dinner, three times in nine evenings. Working for a political party for the first time in 25 years. No new recipes to share. Definitely not the usual program! Not that we’ve suddenly come into some money and commenced a tour … Continue reading
The other omelet
In my recent post about some of the ways we use the fresh tarragon from our garden, I wrote about what I call my ‘French omelet’. I mentioned that I make a second omelet, with mushrooms, parsley and cheese. I’ve just … Continue reading
Which came first: the white or the yolk?
“Ahem. That’s a joke, ah say, that’s a chicken joke, son.” (Foghorn Leghorn, my second favourite cartoon character.) Consumption of whole eggs – fried, boiled, poached, scrambled, as an omelet, in a cake/quiche/burger/fried rice/caesar salad, you name it – is … Continue reading
Estragon: le roi des herbes!
In France, estragon (tarragon) is known as the king (roi) of herbs. I imagine this is in deference to its pronounced flavour, which can subjugate other ingredients, or because, when used expertly, its contribution to a dish is sans pareil. I … Continue reading
Rick and Maggie's food and travel adventures 