Five-Spice Beef Stir-Fry
Posted on Mar 7, 2011
There was a cooking program that I used to love called Simply Magic. It is an Australian cooking show presented by Kylie Kwong and it features Chinese food. Her recipes are healthy, made with fresh ingredients, and they are attainable in a home kitchen. Needless to say… I adore her. It was while watching her show that I saw a recipe for Chicken Fillets with Honey and Ginger. I made them the very next day and they were...
Carrot, Cardamom and Coconut Soup
Posted on Oct 1, 2010
I always carry with me a book I call my ‘Inspiration Book’. This is the place where I jot down ideas, or flavors, so when I get back to my home kitchen I remember what it was, exactly, that inspired me. This little book has served me well, and it is directly responsible for this soup. When my husband and I were off at IFBC last month we took a little side trip into Vancouver, BC. I had never been to Canada and it was...
Salted Honey Lavender Shortbread
Posted on Sep 16, 2010
Lavender, as an ingredient, is a little controversial. Most people I know either love it or hate it. There is little room in between. With its clean floral aroma, and a flavor that reminds me of rosemary with out the vociferous pine aftertaste, lavender can be delightful if used properly. As with anything, too much can ruin a dish. Do it right and you end up with something subtle, fragrant, and beautiful. My favorite flavor to...
Curry Crusted Chicken Thighs
Posted on Mar 4, 2009
I love Indian flavors, but I don’t always have the time, or the foresight, to marinade a bag of chicken for a day or two during the week. Some nights I need curry, and I need it fast. This recipe is perfect because it take about five minutes to prep but yields chicken that tastes like it has been soaking up curry marinade all day. I use boneless, skinless chicken thighs because they stay moist after being roasted in a very hot...
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