Cumberland sauce is, to me, a cross between what Americans know as a fruit compote and a fruit chutney. Mustard and shallots add savory elements to the sauce, plus I added cranberries to a traditional Cumberland sauce for the festive aspect! Cause I’m all about festiveness. Cumberland sauce supposedly originated from Cumbria, in England, which
Tag: pork
A terrine is a fabulous food from the charcuterie family that I enjoy making when my husband brings home pheasant or quail from his hunting trips in November, December, and January. I love including slices of terrine on an hors d’oeuvres spread, for aprés ski time by a fireplace. Not that I ski, but I
Marinades are a wonderful way to flavor meat. They can be simple or involved, depending on your desires, but they’re also a great way to use up ingredients. Have some leftover parsley? Make a marinade. Tomatoes? Make a marinade. An orange? You get the idea. Generally, a marinade is composed of three parts: the oil,
In his first book, entitled Season, published in 2018, Nik Sharma writes the following. “I take pride in incorporating flavors, techniques, and ingredients in new and exciting ways. This, my first book, celebrates diverse cultural influences and, I hope, helps to erase labels like “ethnic” and “exotic” in the West by shedding more light on
My mother became intrigued with international cuisines after her move to the USA from France in 1954. It might have begun when she purchased the set of cookbooks from Time-Life, called Foods of the World. After that, she set herself on a mission of culinary discovery. I so wish there had been the concept of
I truly love condiments, especially those seasonally-based, like chutneys. And, because I love to “play” in the kitchen and use whatever ingredients I have on hand or am in the mood to use, I wanted to show how easy it is to make your own chutney sans recipe. It’s about creating a chutney that you
This post came about in a funny way. My virtual food blogger sister-friend Linda Duffin, of the impressive blog Mrs. Portly’s Kitchen and I were commenting back and forth one day discussing the cooking of our mothers. Linda wrote, “And don’t get me started on her spag bol.” Now, Linda is British, and I’ve spent
Rarely do I come out of “retirement” to cater. If I do it’s only for good friends, but still these gigs are few and far between. I’m just not in the catering groove any longer. A few years ago, however, I said yes to a friend who needed help with her staff party. I don’t
I am completely aware that the term “deconstructed” is overused these days, but that’s exactly what innocently came to mind when I first thought about this recipe. Cabbage rolls have always been a favorite of mine – mostly because of all the varieties of stuffings potentially hiding inside. Ground pork with rice and raisins, reminiscent
I’ve been lucky enough to visit Chinatown in both San Francisco and New York City multiple times. I say lucky, because it’s such a unique peek into an extremely different culture from my own. It’s also a foodie adventure, as much of the food isn’t even recognizable to me. When I’ve visited Chinatown, it’s never