What a fast week! Time for Friday-Food-Frenzy. Today you get two recipes that will tingle your taste buds. Judy’s Baked Brie is a deliciously sweet appetizer to compliment any dinner party (note, it’s a bit heavy for lunchtime, especially in the summer). Believe me, no one expects the “kick” that comes with the cheese. It’s so unique tasting with the brie/mustard/ginger combination and, it’s incredibly easy to make! I guarantee you’ll be grinning like the Cheshire Cat with all the compliments you’ll receive. The Bean Salad should be a nice, … [Read more...]
Coming To “Terms” With Cooking
June 2, 2011 By Leave a Comment
To be a non-cook perusing a neatly organized, highly styled cookbook with sleek food photos is one thing. To be a non-cook staring at over 400 faded handwritten recipes strewn all over the floor is another. This is where neighbours’ I found myself this past September – stuck within a pile of recipes. A very daunting task lay before me. Forget about thumbing through a book under the “appetizer” category, searching for Impossible the perfect dish to serve FRIDAY-FOOD-FRENZY to guests. Forget about oogling at a picture of the most … [Read more...]
FRIDAY-FOOD-FRENZY
May 27, 2011 By 10 Comments
Mom's recipe frenzy We all know Fridays can get a little crazy by the end of the day and the next thing we know, we’re halfway through Saturday morning without a plan. Wouldn’t your transition from “work mode” to “weekend mode” become more seamless if you were armed with some new meal Judy’s suggestions? It’s safe to say that sometimes, when someone does the thinking for you, things tend to seem easier? (Oh, by the way, you are welcome to define Dry work and weekend mode however you … [Read more...]
Flank Steak with Dry Mustard Marinade
May 23, 2011 By 9 Comments
Mom made this dish all-the-time. I remember my dad coming home for dinner – donned in his white physician’s lab coat – taking out the electric knife, and carefully slicing the meat masterpiece, like a surgeon making the first incision. Mom would always stretch this meal out for as many days as possible. The next few meals would consist of cold steak sandwiches, steak n’ eggs for brunch, steak for dinner. The best part of this dish is the mystery marinade (heated or cold). It preserves the steak’s flavor for at least another 3-4 … [Read more...]
