Always thinking of the next meal...
There are no two ways about it. I love pork fillet/tenderloin. Especially when it is cooked to perfection and still slightly rosy pink inside. Drizzle a delicious sauce on top and I’m in my element. I’ve given you recipes where the meat is paired with fruit, marinated in a charming Chinese sauce and soaked up in a tangy, boozy citrus sauce. It was only a matter of time that a decadent cheese sauce will make an appearance…
A quick recipe search for John Dory on a few food sites left me mostly empty-handed and disappointed. Thanks to Good Taste Foods, this was my first opportunity to taste this notorious fish and I really, really didn’t want to make a cock-up. It suddenly dawned on me you really can’t go wrong with serving a French type of creamy white wine sauce with any type of white fish. It was splendid.
“Whizh-ki, please,” I replied to the waitress when asked how I would like my Don Pedro. This was back in the day when I thought the song, All I Want For Christmas Is My Two Front Teeth, was funny because it was so true. It definitely is one of my favourite desserts of all time.
Whisky has its uses in the culinary world, for example in mince pies, toffee, oak and spices. But have you thought about using it with ice cream?
Are you guys still on a diet? If you were on the virtuous road of healthy eating the last few days, watch out, because I’m about to kick you off the wagon to join the rest of us blissfully ignorant, hedonistic eaters.
My relationship with the phenomenon known as chowder has been a rocky ride. The first time I tried one was when I was 13 years old. It was at a Capetonian restaurant (which has thankfully closed in the meantime) where I ordered Sweet Corn Chowder. That night I was seriously ill. I’ll spare you the gory details but needless to say since then I’ve avoided the dish like the plague.
You can tell it is winter now. Some mornings the harvested corn fields are as white as snow then the ice melts slowly as the sun lazily makes an appearance on the horizon. Sometimes it’s dry, sometimes it rains, wonderfully turning all grassy areas in a muddy sludge, ideal for taking the dogs out for a walk. Not. If you’re lucky the wind lies still when you’re out and about, but boy if it’s a bad day the wind with its chill factor will cut right through you like a sharp knife. What doesn’t change is the sky. It stays grey, whether it’s light grey or dark grey, it’s simply the shade that changes…
A few months ago Neil’s mother gave a transparent plastic box with some recipes in it. It was quite handy to file away the rest of the loose recipes lying around the house and the box since then has been sitting on the piano in my office. Now I can tell from personal experience branding works. No wonder that’s why companies like Coca Cola try their best to be seen everywhere because sooner or later the average Joe like you and me are going to crave the stuff like crazy. It first starts subliminally. You see the logo of Coke and think nothing of it, but after the 100th time you think ‘Ah, COKE, I WANT SOME NOW!’.
As much as these chicken rolls were a joy to eat, it is a bit tedious to make, so reserve this recipe for when you want to impress your guess (not without practising first though!). One thing I love about the internet is that it is so easy to obtain information. A quick search on YouTube yielded some good videos on stuffed chicken breasts and gives you a better idea of how to go about. As a bonus, you can check out the Related Videos panel and watch how a mouse ends up in a woman’s bra, why you would want breast implants and some suckling babies. Great, huh?
Dieters, look away! Just staring at these pictures will make you put on a few pounds. Cheese, cream and nuts; it’s every fat-phobic person’s nightmare. And for the non-dieters out there? Heaven! This dish takes just half an hour to prepare, ideal for week nights. After devouring your bowlful and licking out the saucepan you will feel all warm and fuzzy inside with a spring in your step oozing of happiness. This is what good food is all about.
Once in a while I get a craving for mussels and this is the recipe I usually prepare to satisfy my need. It’s dead easy to follow and very quick to make. What I love especially of this dish is the sauce, so much so that I end up scraping every last drop out of the pan and carefully pour the last droplets on the few grains of rice left on my plate and cover them with this sweet seafood gravy and slowly relish every single bit.
Everyone knows about Parmesan, also known as Parmigiano Reggiano, but what about Pecorino Romano? It is aged and hardened especially for grating and can be exactly the same way that Parmesan is. So what’s the difference? One, Parmesan is made of cow’s milk whereas Pecorino comes from ewe’s milk. Two, Pecorino has a saltier and sharper taste and brings a lot of Italian dishes to a new level. Cheese is a fascinating subject with so many varieties in the world there is much to learn.
3km walk done. Papaya & seeds for lunch.