Lasagne is one of those foods that I’ve had enough of. In my 27 short years, I’ve eaten enough lasagna to last me for the next 60 or so. Rotolo is like lasagne, admittedly, but this recipe is sufficiently different from vegetable lasagne that I decided to give it a try. Continue reading
The last few years I’ve had a nightmare time with turkey. Every Thanksgiving something goes wrong; the turkey cooks too fast, too slow, the legs are bloody but the breast is dry. Ugh. This year I decided to try something a bit different: dry brining.
It’s merely days away now. That day that Brits look upon with such confusion − and secret envy. ‘So, it’s just like Christmas, right?’ Not really. ‘Do you give presents?’ No. ‘What’s the point of it?’ Ugh…
I had a cold last week. And I don’t get sick. Like ever. So although you might expect the infrequency of illness to rouse some sympathy from the hungry belly party of this get-up (aka Rhys), it doesn’t. I still had to cook dinner. All week. Even though he had the week off and I had to work. And I was sick. Did I mention that I was sick?
This post has been sitting in my drafts folder for months now. I feel like I’m not doing it justice because I wasn’t able to get a decent enough picture and so I haven’t posted it. But, to be honest, it’s so good you need to know about it, bad pictures or not.
I’ve got to come clean right away, this isn’t…strictly…vegetarian. But hear me out! The star of the show is definitely vegetables, right? And there is no meat, as such, involved in any way. The caramelized potatoes and fennel just happen to be bathed in the most. amazing. dressing. ever. Which also happens to contain an entire can of anchovies…
Store cupboard dinners are a must sometimes, especially as the holidays approach, budgets run low and hungry people seem to materialize on the doorstep. This one is so delicious that you’ll purposely forget to go shopping so you can make it.
Salt – the element that brings forth and magnifies flavor. Traded for centuries and at one time more expensive than gold, salt is the one thing every good kitchen cannot be without and, basic as it is, it is essential to the enjoyment of food. Salt in Canterbury is also basic, but not in the not-trying-very-hard sort of way. It’s more like they’ve taken a restaurant and stripped it back so that no element of the building or furniture distract from the reason you are there: the food.
Choosing to eat out on a whim is a bit risky. Who’s to say the menu bears any resemblance to what they put on the plates? To borrow from a recent episode of ‘Come Dine With Me’, who’s to say the only exotic element of an ‘exotic’ salad won’t be the fact that the chef preparing it was born in the Caribbean? Worse yet, who’s to say you won’t order a bottle of wine recommended by the owner only to find out, after you’d swilled two bottles of it, that it costs $75 a bottle – a personal experience that still brings a tear to my eye.