By Nanette Hebdige KEEPING UP WITH IRISH TRADITION AND SHEPHERD’S PIE This St. Patrick’s Day green Irish shamrocks will be painted on many faces, there will be loads of green beer consumed and the phrase Erin go Breagh will be shouted during St. Paddy’s Day parades by Irish lads and lassies, as in Gaelic it means “Ireland to the end of time”. Let’s address the fanfare concerning corned beef and cabbage, the dish typically favored on St Paddy’s, with a…
THE MODEST CABBAGE – THE UNSUNG HERO AMONG ALL VEG With the cost of food skyrocketing, most of us are trying to incorporate affordable ingredients. So why not make something altogether different for dinner? Consider the humble yet stalwart cabbage, which is one of the unsung heroes in the veggie arsenal. It really shouldn’t be forgotten or given the pass-over on the veg department, as it warrants a much-deserved ode because of its versatility! Did you know that broccoli, Brussel…
By Nanette Hebdige “It was the best of times and it was the worst of times”. In this case it is the worst of times. This corona virus pandemic has brought the world to its knees halting everything to a standstill. Every roll of TP is a goner and hand-sanitizer disappeared a while back. Billions are in self-isolation or decreed quarantine and all of us are trying to keep panic at bay. It’s at times like this when our Faith…
The old adage holds true for just about everything – unquestionable nothing is created equal. That couldn’t be more evident that in the realm of the culinary “ball’. They are participants in stews, soups and that fall back classic – spaghetti and meatballs. Neophytes may think “elementary my dear Watson” when it comes to their preparation. NOT. There’s always a method to the madness and it’s no different here. Be sure to follow these techniques on Balls 101 to ensure…
By Nanette Hebdige SHRIMP IS KING This crustacean has been subtly strutting along, gaining notoriety with every cuisine piling it high. It’s got its very own star on the culinary walk of fame due to its global obsession! Resonating in every culture – shrimp is king. In Italy, Fra Diavolo is served at almost every locale and the Americanized-Italian version of shrimp scampi is prepared in many households. Spanish Gambas al Ajillo marries shrimp with a boat load of garlic,…
April 2, 2020 By Nanette Hebdige April’s fool 2020 brought no horseplay or tomfoolery. None of us where goofing around. This are somber times and we’re all plagued with worry When we’re stricken by something of cataclysmic proportions, just as with the attacks of 9/11, it makes us come together in solidary with Hope and Faith. Unable to socialize, isolated to ward off this invisible killer, the lack of human contact preys on our fears, as we’re social animals and need…
So, what are you going to cook this weekend? Why not make this Italian classic originating from the Lombardy region? Osso Buco is an outrageously sumptuous and hearty dish that literately means “hollow bones or bones with holes”. The meaning is rather incongruous considering it’s famously known and mostly consumed for the velvety rich marrow in the bones, which is the dish’s crowning glory. With these veal shanks, try to have the butcher leave the skin on, as the long…
Let’s get one thing out of the way – these are full-on decadent so be sure to hurl any lame excuses or lamentations for a carb-free of fat-free dish out the proverbial window. We have already established that these are decidedly not good for your waistline, but if you partake of a small amount, a wee bit of decadence and living on the edge is always a good thing! Everything that is 60’s is making a herculean comeback, so it…
A lot has been said when it comes to chicken. Endless discussions about its lackluster qualities. Who ever said chicken was boring, must still be pondering how can it get to the other side? Considering the million preparations and techniques, with deep-rooted dishes going through a much-needed revival and new imaginative takes thrown in for good measure, chicken is the 13thwonder of the gastronomic world when given some TLC, because it’s a blank canvas. Sure, you can slap it on…
The holidays are formally over with the ringing of the new year. After vast consumptions of high caloric foods, which were officially launched at Thanksgiving, a mountain of sweets later and the invariable intake of more than our fair share of cocktails, wine and bubbly, we’re riddled with usual post-festivities-guilt over the number of calories ingested. The typical diet favored resolutions come into play, along with that extra hour at the gym. Yet some of us need some hearty fare to counter…
In Italy, the likelihood of finding spaghetti and meatballs on a restaurant menu is slim and none. The American palate believes that it’s inherently Italian fare, since every Italian locale in the US presents a heaping dose of spaghetti in tomato sauce co-piloted with the proverbial balls on top. Only in the Southern Italian city of Naples, their meatballs, polpette al sugo, are paired with a rich tomato sauce, but never on top of pasta. And Italians are chronically in love…
Let’s face it, a good stew isn’t just what you throw into a pot. True, stews for the most part are left alone after the initial preparation to do their thing as they braise. However, here are some necessary tips to avoid some pitfalls to hone your stew-making-skills and deliver a sublime, lip-smacking and unadulterated stew every time. ANY OL’ MEAT WILL DO? – Nope. Please do everyone a favor and don’t even consider anything other than chuck. Why? Because chuck has…
Southerners rave and boast about their shrimp and grits. Together with their jambalayas, gumbos and éttoufées, they are all the hallmarks of Creole cuisine, traditional dishes personifying the very essence of New Orleans cuisine. All have colorful heritages, a touch of Creole influences and some disparities, which gets them oftentimes confused, unless of course you’re from N’Oleans and they’ve been your childhood staple. Jambalaya – is a distant relative of the Spanish Paella, the origins come from the Provençal word “jambalaia”which…
This loaf has no glaze but a kicking sauce to go with it. The method of wrapping the load into a round loaf with the foil allows for the bacon to cook atop the meat and easy slicing. As with any loaf it’s a white canvas for a cacophony of ingredients. It can be prepared the day before but allow it to loss some its chill from the fridge for about 1 hour at room temperature before baking. You’ll want…