Cauliflower puree is an example of how a side dish can really be the star of the plate.
This under-utilized (in my opinion) brassica has become very popular as of late, showing up in place of potatoes in alternative versions of Shepherd’s Pie and Bangers & Mash and even replacing the flour in a pizza crust. But aside from the versatility that makes it ideal for the gluten-free, low-carb and diabetic diet, cooked, pureed cauliflower has a velvety texture and lightly earthy taste that has me craving and building meals around it all fall and winter long. Continue reading →
When I ran a little giveaway a couple of weeks back, I asked everyone, in exchange for a chance to win a copy of “Poptails – 60 Boozy Treats Served on a Stick,” to tell me what they love most about Island Vittles.
I didn’t have any great plans when I asked that question, but the responses have got me thinking ALOT about what I miss most about Island Vittles. After all, IV has been my greatest labour of love for almost 3 years, but one that I’ve had to put on the side burner, as I worked on my food from fiction blog, Outlander Kitchen.
After months of manic activity while following a new and exciting project, the tides of life have brought me back to a place of quiet contemplation for a short time. I now have a little space to breathe, re-evaluate and brainstorm what’s next. Continue reading →
As a caterer, I tend to find myself with little bits of leftover this and that. It may be a small hunk of roast beef, leftover from making sandwiches, or maybe a half a loaf of bread, also from said sandwiches.
Or maybe it’s a crockpot full of caramelized onions. The ones I started for a reason, but by the time 2 full days of prep in the kitchen had passed, I couldn’t remember what for.
Whatever they are, I quite like the challenge of random leftovers. Making something completely new from the refrigerator’s leavings isn’t a novel idea. Women have been doing it or decades…and for centuries before that without the benefit of cold storage. But I enjoy the burst of creativity, a quick solution to dinner and the break my wallet gets from the constant assault that is shopping for the necessities in modern life.
I am looking out my window at 6:30am, and the only reason it can’t possibly be February is that it’s already light out. Other than that, the diagonal rain lashing at the window speaks more of mid-winter here in our little rainforest, instead of where we should be — walking the dog in short sleeves – late in this season of renewal.
Of course, it hasn’t all been dismal grey. The sun has poked it head through the clouds for a few days here and there, but at this point, the anticipation stage needs to be over and the warmth stage needs to begin.
Perhaps if we start making the lighter dishes of summer, the weather will follow suit. We can only hope.
Go ahead giggle. That was the hole point of standing the sausages on their ends in the muffin cups. Which requires a little bit of fiddling and a pair of tongs, just so you know.
It all came about when a friend asked me for a recipe for Spotted Dick. Seems her hubby wanted to know what a Spotted Dick looked like. But when I told her it was steamed-suet pudding….well, we came up with another plan with an equally risque name.
Toad in the Hole is an old English comfort-food standby. Sausages, lovely and browned, cooked in Yorkshire Pudding batter that rises light, crisp and hollow — so you have a bowl for the gravy. :) Continue reading →