tag: Cook the Issue 97
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Baked Cheddar Grits with Bacon
2 commentsFor a long time, coming from England, I didn’t know what grits were. I think we call them semolina! I wasn’t sure how we would like the Grits. We ate them piping hot out of the oven, and...
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Smoked Turkey Reubens
A very satisfying sandwich. The pickle flavor was quite strong in the slaw but not overpowering. We loved the whole package, the whole wheat bread, crunchy slaw and warm melted cheese.
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Pulled-Pork Sandwiches with Cabbage, Caper and Herb Slaw
It was great to pull more of the pork out of the freezer and make these satisfying sandwiches. Fresh baguette is a must and the slaw went perfectly. That pork just kept on giving! They were all...
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Blood Orange and Mango Sorbet
1 commentLuckily a friend had given me an ice-cream maker before moving to England so I was able to make the sorbet. I bought ready-chopped mango which made the prep easier as it took a while to juice all...
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Sear-Roasted Halibut with Blood Orange Salsa
So I think I’m done with oranges for a while! I feel like I’ve squeezed a hundred recently! I had to use haddock for this recipe as halibut was not available at the grocery store. I liked...
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Sauteed Escarole with Raisins, Pine Nuts, and Capers
I’m not a big fan of wilted greens so I put off making this recipe for a while. It was easy to prepare. I found the flavor of the capers a little too strong and didn’t feel that the...
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Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano
1 commentThis salad was a nice surprise. The contrast between the meaty radicchio leaves and soft Boston leaves worked very well; the dressing was not too sweet and was a nice contrast to the nuttiness of the...
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Red-Cooked Tofu
“Tofu?” my husband said when he saw me pull the package out of the fridge. Tofu is not something we generally cook with, so I was pleased to have a chance to try a recipe. What a pleasant...
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Chicken Saute with Lemon, Cumin, and Parlsey
Quick and easy to make. I thought there seemed like a lot of onion at first, but it cooked down nicely. The cumin taste wasn’t too strong; I would add a little more next time. A good...
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Pan-Roasted Chicken Breasts with Orange-Brandy Sauce
I’m really not a sweet & sour kind of person, so I was quite wary about this dish. I boned the chicken breasts and brined as instructed – it took a while to get all that juice from...
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Fresh Pasta with Sausage and Mushrooms
This was a tasty mid-week meal. The sweet sausage went well with the mushrooms and tomatoes. Quick to prepare.
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Lemon-Ginger Marmalade
As I bought my pectin and canning supplies in the hardware store, the lady looked at and asked, “Canning? In February?” “Long story,” I replied. Anyway, I’m a bit of a...
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Pork Ragout with Soft Polenta
1 commentI made the ragout with the leftover pulled pork from the original roast. The meat had been frozen put tasted great in the ragout. We loved the flavor of the ragout, as you said, real comfort food. I...
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Poblanos Stuffed with Cheddar and Chicken
1 commentWow! I was a little skeptical making these peppers. I thought they looked very heavy and fiddly. Skinning and deseeding the peppers did take some time, and it was hard keeping the flesh in tact...
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Spiced Carrot Cakes with Candied Carrots and Pistachios
Well, I’m not sure I would go to the effort of making these again. I made them for dessert when friends were coming over. I used some mini pudding basins I have from England, so my cakes were a...
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Beef Picadillo
Another quick and easy dish to prepare. The addition of the olives, raisins and hard-boiled eggs turn something simple into a fun and interesting meal. We did eat them with the Boston lettuce which...
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Salt-and-Pepper Shrimp with Garlic and Chili
I made these as an appetizer before the Beef Picadillo. They were certainly very hot and spicy but quick and easy to prepare. We enjoyed them and it’s always good to have a new twist on shrimp.
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Cheddar and Cauliflower Soup
My husband and I loved this hearty soup – perfect for the winter. I loved the combination of the cheesy liquid with the cauliflower chunks.
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Classic Croissants
Croissants in general are one of my family’s favorites; fresh out of the oven, there is nothing better. I had made these years ago with my mum and was excited to make them again. I chose the 3...
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Orange and Brown Butter Tart
Tarts like this are usually quite time-consuming to make, but always worth the effort. And I would say this one is no exception. The crunchy base paired with the delicious brown butter filling alone...
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