Feeds:
Posts
Comments

Archive for February, 2012

I invited my brother and his family over for brunch on Sunday because it would have been our Mom’s 76th birthday on Friday (we try to get together each year for this occassion). I decided on making an old favourite: Pineapple upside down cake with home made Caramel Sauce because I remembered it to be one of my brother’s favourites (as it turned out, he said he didn’t even remember the dessert, sigh!) The caramel sauce was one I spotted in a blog some time ago, and it’s made entirely in the microwave…so easy. I won’t bother replicating the recipe because Tracey has some wonderful, fool proof, step by step photos. Note that the age of your microwave will have an enormous effect on timing (mine is at least 20 years old, but it still works and I can’t be bothered to change it — it hides in my microwave cabinet in my newish kitchen, seldom used). The sauce is down right amazing. Make it. I’m not kidding. Even if you have nothing to drizzle it on, just make it. The only thing I changed was that instead of using heavy cream, I used fat free Carnation Evaporated Milk to help reduce some of the calories. The kids didn’t even notice! They took leftovers home. You may use this recipe or any old white cake recipe you can find. I didn’t want 20 cakes, so I actually halved the original recipe.

Pineapple Upside Down Cake and Home Made Caramel Sauce

Makes 10 cupcake-sized cakes

Recipe adapted from A Guide to Good Cooking, Five Roses Flour, twenty fifth edition, 1983

sticky, gooey, sweet caramel...you old smoothie

Ingredients:

  • 212 g (3/4 cups) all purpose floour
  • 7.5 mL (1/2 tbsp) baking powder
  • 1 mL (1/4 tsp) salt
  • 67.5 mL (1/4 cup) butter
  • 125 g (1/2 cup) sugar
  • 1 large egg
  • 2.5 mL (1/2 tsp) vanilla
  • 87.5 m (5/16 cup milk, just a bit more than 1/4!)
  • 67.5 mL (1/4 cup) butter
  • 125 g (1/2 cup) brown sugar
  • 6-7 slices of pineapple (I used fresh, but you can certainly use canned, if you do, you may want to use the syrup instead of milk in the batter)

Directions:

  1. Preheat oven to 180°C (350°F).
  2. Sift the flour, baking powder and salt together, set aside.
  3. Cream the butter with sugar, eggs and vanilla until light and fluffy (about 6 minutes).
  4. Blend in dry ingredients alternating with the milk beginning and ending with dry.
  5. Prepare 10 muffin tins by generously spraying with non-stick cooking spray.
  6. Melt the second butter with the brown sugar in a microwave proof bowl. Stir well. Distribute into 10 prepared muffin tins evenly.
  7. Slice the pineapple into smallish bits that will fit into each tin. Place one slice in each tin, pressing down into the brown sugar mixture.
  8. Evenly distribute the cake batter into the 10 tins. Give is a bit of a shake to remove bubbles. Bake for 15-20 minutes or until a cake tester comes out clean.
  9. Cool for about 5-6 minutes (not too long, though) and invert so that the gooey caramel created by the brown sugar still comes out clean. Drizzle what ever brown sugar mixture remains in the pan over each cake.
  10. Serve with home made Caramel Sauce, bits of pineapple and whipped cream. Hide the rest because your guests will want doggy bags.

Can you just taste it?

Read Full Post »

JT and I dined at Blu Ristorante on Saturday night. We had been there with Barb and Kevin (from Profiteroles and Ponytails) a few weeks ago and enjoyed it so much we decided to go back. Blu is in an old Victorian house in Yorkville (a very trendy part of Toronto, and expensive). Some of the restaurants in Yorkville are pretentious and expensive but we were quite pleased to find this one none of the above! Chef Massimo Callovini serves traditional Italian cuisine in a contemporary setting.

The restaurant is nicely lit, with many hard and soft surfaces; the tables are grouped into twos and fours and sectioned by silver billowing fabric screens, which is a very nice sense of privacy. Although when we were there both times, the place was packed but not noisy. What made us choose to go back was that the restaurant has live music from Wednesday to Saturday; with Barb and Kevin there was a piano player with a voice similar to Seal, last Saturday it was classical guitarist with a sound similar to James Blunt. Both were equally as good and made our dinner very enjoyable. Although I must say I enjoyed our first waiter, Margo, better than the one we had last weekend; nothing bad, just personal preference.

The music entertained us throughout most of our dinner. JT and I ordered the same starter (what Kevin ordered before) Pear, Gorgonzola, Belgian Endive, Radicchio, Walnuts, Walnut Vinaigrette; it was tasty, but I felt, as did JT that there was not enough Gorgonzola on it. Sticking to my appetizer only rule, I ordered the Grilled Calamari with Roasted Red Pepper, Olives, Capers, Chili Olio — it was delicious, the Calamari was cooked perfectly! JT had to order Kevin’s dinner of Fettuccini Carbonara with Pork Loin, Sun Dried Tomato, Cashews and Olives; wonderful, creamy and the tang and sweetness of the sun dried tomato complimented the richness of the sauce. He polished it off. Incidentally, Kevin enjoyed his so much, correct me if I am wrong, but he didn’t even want to give Barb a taste! 🙂

We didn’t order dessert or coffee but lingered with our wine and listened to the music. Although the dinner did not last quite as long as with Barb and Kevin (you know who talks a lot), it was nicely paced and we never felt rushed.

Overall rating of Blu Ristorante (in my opinion): Decor 4/5, service 3.5/5, food 4/5, Value 4/5, Noise: 3.5/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meal for full price and my opinions just that, my opinions.

I recently came across a little bit of info one of the photographers I am “friends” with on Facebook posted. Jim Norton is a food photographer in Toronto and does a lot of work for many magazines (LCBO is one of my favourites). Check out his portfolio on line, his photography is only something I can wishfully aspire to, sadly it won’t happen in my lifetime. Jim is a great source of useful information on Facebook. Recently he posted about the shady terms of service for Pinterest (I know many of you subscribe to this repository of photography. I urge you to read this article; basically saying that once you post your photo on Pinterest, they can sell it whenever they want, in perpetuity. That means FOREVER. Anyway, I thought you should know.

By making available any Member Content through the Site, Application or Services, you hereby grant to Cold Brew Labs a worldwide, irrevocable, perpetual, non-exclusive, transferable, royalty-free license, with the right to sublicense, to use, copy, adapt, modify, distribute, license, sell, transfer, publicly display, publicly perform, transmit, stream, broadcast, access, view, and otherwise exploit such Member Content only on, through or by means of the Site, Application or Services.

Read Full Post »

My friend Angela is having a Titanic Anniversary Party (April 14 is the 100 year Anniversary of its sinking) and she is going all out. We will all come in period clothing (hopefully I will have photos!) and I will provide some of my heirloom silverware and serving dishes and some crystal (I inherited many lovely things of that time period from my MIL, fortunately for me, my SIL is not much into cooking or entertaining!). It sounds like it’s going to be a real blast.
I wanted in on the fun, so I asked Angela if I could help out and she kindly offered an hors d’œuvres and a dessert, both of which sound really fun to make. Of course, I needed to practice and test our the recipe so I will blog about my contribution to this momentous affair!

Canapés à l’Amiral are little toasts covered in a “shrimp butter” with a butter sautéed shrimp on top (oops, I forgot the roe as finishing, I shan’t do that for your evening, Angela!). The “shrimp butter” was delicious, and JT bought a beautiful whole wheat baguette with sesame seeds from Cobs near our home – the seeds just added the right amount of texture to the toasts! And the sweet shrimp on top was a wonderful bite with the creamy “shrimp butter”. The roe would have been a nice little burst of texture and saltiness…darn, I wish I had remembered because I do have some in the fridge!

Please help yourself to an hors d'œuvres.

Canapés à l’Amiral

Makes 20 canapés

Ingredients:

  • 1/2 thin baguette
  • 1 tsp lime juice
  • 10 small shrimp, halved lengthwise and sautéed in butter
  • Fresh Italian flat-leaf parsley
  • 2 tbsp flying fish roe

Ingredients Shrimp Butter:

  • 1 tbsp vegetable oil
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • 8 oz shrimp in shells
  • 1/4 cup brand
  • 4 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1 tbsp tomato paste
  • salt and pepper to taste
  • 1″ vanilla bean pod, cut lengthwise (dash of vanilla)

That martini is MINE! Hands off.

Directions Shrimp Butter:

  1. In a skillet, heat oil over medium heat; add shallots and garlic; cook stirring often for about 5 minutes or until softened.
  2. Increase heat to high and add shrimp in shells and sauté, stirring 3 to 4 minutes or until shells are opaque.
  3. Transfer this mixture to a food processor. Return pan to stove and pour in the brandy, add the vanilla bean pod; cook stirring for about 30 seconds or until brandy is reduced to a glaze. Remove the vanilla bean pod and scrape into shrimp mixture in the processor.
  4. Process the shrimp mixture until finely chopped. (YES, the shells are still in there! It’s about the flavour). Add the softened cream cheese, butter, tomato paste, salt and pepper and process until smooth. Press through a fine sieve and set aside.
  5. Slice baguette into 20 thin slices (about 6mm or 1/4″) and toast under broiler for about 1 minute per side or until lightly golden. Set aside.
  6. Melt butter in previously used skillet and cook shrimp halves until opaque. Drizzle lime juice over shrimp halves and reserve.
  7. Place shrimp butter in a piping bag (or just slather on like I did) and pipe onto toasts equally. Top each one with a cooked shrimp half, a parsley leaf (or cut parsley, like I did) and top each canapé with an equal amount of fish roe (which I forgot to do).

Are you doing anything special for April 14th?

Read Full Post »

Every so often we like a meal without meat. Indian flavours are always so welcome particularly on these bitterly cold winter nights. I saw one of our celebrity chefs, Chef Michael Smith, made this recipe on his show Chef at Home, and I’ll be darned if I can find it. It’s a really easy recipe and comes together quite quickly. It also serves up lunch very well the next day. And if you tire of it, just add bit of vegetable stock and purée into a lovely creamed soup.

There

Curried Cauliflower and Chickpeas

Ingredients:

  • 450 g cauliflower cut into small florets
  • 300 g rehyrdated chick peas (if using canned, drain and rinse)
  • 160 g onion roughly chopped
  • 75 g raisins
  • 1 tsp cumin
  • 1 tsp corriander
  • 2 tsp curry
  • 1 cup water
  • 2 tbsp coconut milk powder*
  • splash of EVOO

Directions:

  1. Heat the oil in a large dutch oven and sauté the onions until translucent.
  2. Add the cauliflower and sauté for a couple of minutes. Add the chick peas.
  3. Sprinkle the spices over the hot cauliflower and stir until you can smell their wonderful aroma. Add the raisins.
  4. Add water and mix in the coconut milk powder. Cover and allow to simmer until the cauliflower is tender.
  5. Serve over a bed of mixed greens.

* In Toronto, they sell coconut milk in cans in our grocery stores, but I usually find I need only about 1/2 of a can. It doesn’t freeze well so I end up keeping in the fridge until it grows something weird and then it gets tossed. I found the coconut milk powder in the ethnic section in our large grocery retailer and thought it’s the perfect solution for me. You can do a search on line, I’m sure you will be able to find it in your local ethnic store.

Read Full Post »

We love cheese; any kind; all kinds; every kind of cheese. Gorgonzola is one of our favourites but we seldom ‘treat’ ourselves because it’s just too expensive calorie wise. Last week as a very special treat, I noticed a very tiny amount in the refrigerator…hmmm, was JT even going to tell me about it? The piece was about 40g, and my first thought was to slice an apple and pop the two into my mouth…destroy the evidence, as it were. But then, I came across Manu’s recipe for Gorgonzola Soufflé and I saw the writing on the wall…my friends, it HAD to be done! Because I had about 1/2 the cheese required for Manu’s recipe, I cut everything in half and used smaller ramekins. Click on the link here to see her original recipe, she has amazing step by step photography. I’m not that detailed.

Just out of the oven. Don't blink!

Gorgonzola Soufflé

Ingredients:

(makes 2 ramekins of 125 mL (1/2 cup) capacity):

  • 10 g (3/4 tbsp) butter, softened – plus a little extra, melted
  • 8.5 g (0.3 oz.) flour
  • 62.5 mL  (1/4 cup) milk
  • 1 egg, separated
  • 62.5 mL  (1/4 cup)  white wine
  • 40 g (1.25 oz.) Gorgonzola
  • Salt
  • 25 g (~2 tbsp) Grated Parmesan

Directions:

  1. Preheat oven to 205° C (400° F).  Brush 2 (125 mL 1/2 cup capacity) ramekins or oven proof bowls with melted butter.  Refrigerate for 15 minutes.
  2. Melt butter in a medium saucepan over low heat.  Add flour and cook, stirring for 1 minute.  Slowly add the milk,  stirring continuously for 2-3 minutes or until thickened.  Stir in the Gorgonzola.
  3. Remove from the heat and whisk in the egg yolk and sea salt. Now I found this mixture a little too thick (much thicker than Manu’s photos) so I added about a 1/4 cup dry white wine to loosen it up, it worked out great — plus it gave me an excuse to open a bottle, and perhaps to share a taste of it!!
  4. Beat egg whites with electric mixer until firm peaks form.  Gently fold through the cheese mixture.  Fill the ramekins two-thirds full and sprinkle with the grated Parmesan.
  5. Bake for 12-15 minutes or until puffed and golden.
  6. Photograph immediately.  Eat.

Oh, you blinked!

I must say that this recipe is a keeper, thank you Manu, we adore Gorgonzola and the lightness of the souffle really allowed the cheese to sing. I know my friend Barb and Kevin would love this, I will keep it in my back pocket for the next time we have them over!

Read Full Post »

Each time we come down to the Niagara region we always pop by one of our flavourite little villages, Jordan. Because we decided to see Jordan on the way home on Monday most of the quaint little shops were closed due to the statutory holiday, sadly. But fortunately an old flavourite restaurant was open for business, On the Twenty. On the Twenty was likely the first winery restaurant in this region; originally boasting a couple of our celebrity chefs Anna Olson and Michael Olson. Since then there have been several award winning winery restaurants in this region which makes it difficult to go back to somewhere you’ve already been, we always want to try new places. The spot we picked out for our brunch on the way home was not to be – closed on Mondays, so we decided to try On the Twenty again, after all, it has been about 10 years!
On the Twenty is nestled into an old row of historical buildings on the edge of vineyards; the tables have a lovely view even if it is winter. We are seated and I face the window, it was a gorgeous, sunny day! We settle in with a glass of wine (now that would be sacrilege to be at a winery restaurant and not order wine!). The menu is lovely and we are tempted by two interesting selections: I choose the Vintner’s Lunch which includes sausage, pâté en croute, house preserves and pickles, house-smoked salmon, Pingue prosciutto, chorizo and Ontario artisanal cheese. It is a beautifully presented platter with a small selection of everything; my only complaint would have been that it lacked a little sweetness such as a chutney or compote, but it was divine! JT decided on the WillowGrove Pork Chop with rosemary forked Yukon mash, honey-glazed carrot, apple jus. The pork was juicy and tender with just the right amount of vegetables. A truly wonderful brunch, On the Twenty did not disappoint! We shan’t wait another ten years before we return next time!

Overall rating of On the Twenty (in my opinion): Decor 4/5, service 4/5, food 4/5, Value 4/5, Noise: 5/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meal for full price and my opinions just that, my opinions.

Read Full Post »

We went to see the Band from TV on Sunday Night. It was fantastic. The performance was wonderful and the actor/musicians were friendly and approachable. Jessie Spencer (House) and James Denton (Despirate Housewives) were even cuter in person than on TV. Teri Hatcher was gorgeous and so incredibly thin (much thinner than on TV). I would whole-heartedly recommend seeing them if they are in your area. Jesse Spencer is an incredibly talented violinist (check out this little duo of the Devil went down to Georgia) Jessie and James performed it on Sunday night. The ‘lead’ singer was Bachelor Bob Guiney; he had a great voice and really belted out the songs. Teri Hatcher sang about 5-6 songs and she also did great. The guys came down into the audience several times. JT caught one of the T-shirts they threw into the crowd. It’s an Xtra Large so I’ve got a little idea I’m playing with. Since they got together six years ago, they have been able to donate three million dollars to charities around the world. It’s such a lovely thing.

They performed without a break from 7 (and they DID start on time) to about 8:45, with a little encore at the end. Our 9pm reservations at AG was perfectly timed!

AG Restaurant is within Sterling Inn on the Canadian side of the falls. It’s a little off the beaten path but JT and I have stayed there a couple of times and know that the restaurant is one of the best in Niagara Falls. It was not busy at all (this is relatively low season for this area). Niagara is in the midst of one of our Wine growing areas and AG features many local wines on their wine list (as do most of the higher end restaurants in the area).

Flat Ruthie was feeling invigorated after seeing Jessie Spencer and James Denton and decided she had to come with us (so much for our romantic get-away!). She just wouldn’t shut up about it.

Ruthie was talking up a storm all the way through dinner.

Because we were eating so late, we decided we would only have appetizer portions; I was happy I did, they were very satisfying without being too filling. I started with the Gingered Carrot Velouté and lime and soy shrimp salad, chantilly – it was a little salad in the midst of a rather large bowl, the waiter poured the velouté around the salad. It was delicious.  JT began his journey with the “Bonnie and Floyd” Fifth Town Cheese Baked in Phyllo with a shallot marmalade, chestnuts, “Pingue” Abruzzi and yellow beet salad. It too was quite tasty and beautifully presented. My next course was Beet Cured Atlantic Salmon with apple fennel waldorf, caper and yellow beet salsa, caraway cracker (I think they forgot the caraway cracker, but it didn’t matter to me, I likely would not have eaten it since I am not a fan of the caraway seed!). The beet cured Salmon was such a gorgeous red colour. I wish I had taken a photo of it. JT had the Steak and Mushroom Pie which was a marinated flank steak, bacon sautéed mushrooms, Waterloo dark, classic flaky pie crust, thyme creamed onions. Very tasty. And all very small portions, but the flavours were so wonderful that you felt quite satisfied.

The service was wonderful and the waiter was quite chatty which we enjoyed. We closed down the joint around 11pm and headed back to our hotel. A very fun evening indeed.

Overall rating of AG (in my opinion): Decor 4/5, service 4/5, food 4/5, Value 4/5, Noise: 5/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meal for full price and my opinions just that, my opinions.

Read Full Post »

I know what you’re thinking, “WTF?” It’s weird, it’s bizarre but the food’s good (for breakfast) and the service is also good. And it makes for an interesting post for my blog. The Flying Saucer Restaurant has been around since 1972 and has been pleasing crowds from all over, ever since. It’s not fine dining, by any stretch of the imagination but we ARE, after all, in Niagara Falls. Their slogan is FLYING SAUCER RESTAURANT is known throughout the galaxy for OUT OF THE WORLD food at DOWN TO EARTH PRICES – served at the speed of light! It was served very quickly, that’s for sure.

Ruthie is much more photogenic than either JT or I, so we acquiesced each time she asked us, "take my picture, take my picture!"

We’d been here before, last year, we knew the portions were enormous, so we decided to share the E.T. Special. It was plenty of food, believe me. With a couple of cups of coffee, we were all set until lunch! If you’re ever in the Niagara Area and feel like a plain old fashioned greasy spoon breakfast, then The Flying Saucer restaurant is the place for you! But get there before 10am, because that’s when all the weirdos come out for breakfast and the crazy line-ups begin.

It's a lot of food. I couldn't finish the homefries!

Ruthie was feeling a little under the weather from the night before (too much partying!) so she was taking it easy and had only coffee that morning.

Overall rating of The Flying Saucer Restaurant: Decor 4/5 (yes, it even looks flying saucery inside!), service 5/5, food 4/5, Value 4/5, Noise: 3/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meal for full price and my opinions just that, my opinions.

Read Full Post »

Did you miss me? We were away and we did not have free wifi. I figured at $200 a night, they could have thrown it in…it was a matter of principal.

Of course, it has to snow on our driving day.

20120218-102104.jpg

Snow, snow, GO AWAY.

We like to get away from time to time, even if it’s just a couple of hours away. This weekend is our relatively new Family Day holiday in Ontario; it was an election promise by our current Premier Dalton McGuinty (one that he actually kept!) creating a statutory holiday to help bridge the gap from Christmas to Easter, and to beef up tourism in Ontario. We took a little trip to Niagara Falls Ontario.

Niagara is a wonderful combination of culture, food, natural wonder and of course, shopping, and it’s only an hour and a half from our home! We’ve stayed in several different places over the years but this time we’re staying at the Gateway Fallsview Marriott which is reasonably close to Casino Niagara where on Sunday night we will see Band from TV. Here is an adorable little clip of Teri Hatcher singing Kerry Underwood’s Before he Cheats. (Kerry is married to Canadian Mike Fisher, who comes from Peterborough, my nephew (Brian) and niece (Laura) went to school with his siblings…cool eh? 6 degrees of separation!)

Now you are well aware that I bumped into Flat Ruthie the other day at the Toronto Courthouse (not sure what she was doing down there, and perhaps I don’t want to know). Anyway, she finagled her way into coming with us this weekend…I think we’re in trouble…

Oh my, Ruthie, we're ONLY gone 2 nights!

We dropped our luggage at the hotel and then took the Whirlpool Bridge across which is ONLY for Nexus users — we breezed through (the Rainbow Bridge had at least an hour long lineup! Yay Nexus). We went to Walden Galleria to shop where I only got a few things…we declared everything and didn’t have to pay anything! We’re lucky that way. That’s all I’ll say because I don’t want to jinx it! In Canada anything less than 24 hours away and you’re really not supposed to buy anything and bring it back, or you should pay 13% taxes and then about 10-15% duties; but it’s really up to the crossing agent – they determine if you pay. After 48 hours I believe you are allowed $300 plus a litre of booze each. But it’s not worth staying in Niagara Falls New York, believe me, it’s such a dump.

We ate lunch at Gordon Biersch; it was a very nice, pub like establishment, but what really drew us to it was that they make everything from scratch right there. And they brew their own beer. A lot of the menu had beer ingredients, which is always quite cool. I ordered the Ahi tuna salad which was quite tasty (Ahi Tuna, blackened and seared rare, with Märzen Balsamic, Vinaigrette and Cajun remoulade) but as usual they really over dressed the greens…enough already! JT had half roast turkey and swiss sandwich and a beer and cheddar soup – the soup was so rich he couldn’t/wouldn’t finish it. For Buffalo, it exceeded my expectations (I was just hoping we wouldn’t have to dine at burger king).

20120218-180445.jpg

JT had the beer, I had a glass of wine. I usually find beer too filling.

This is the view from our room:

20120219-081310.jpg

This is a panoramic view from our room using Photosynth - a photo stitch ap on the iPhone

I told her I wouldn't be able to get a good shot, but she insisted.

We stayed at the Fallsview Gateway Marriott which is apparently a different hotel than the Fallsview Marriott. We thought we were in the other one. It wasn’t bad, it was just unexpected. We had a very nice view of the falls. There were no bedbugs. Thank goodness. It’s also a little ironic that we had free wifi in Morrocco, yet, in Niagara Falls Ontario, it’s about $12.75 plus taxes a day. I didn’t get it. Hence my absence this weekend.

King-size bed. There, I said it.

The bathroom had a glass wall facing the bed…I’ll leave that to your imagination.

The fancy tub (can you imagine the bacteria-fest in the pipes? YUCK!)

I’ll review the restaurants and the entertainment in the coming days.

Read Full Post »

I’m always on the look out for new weeknight recipes,  not that I don’t love our repertoire, I just like to spice things up every now and then. When I read Kristy and Mike’s recipe for Spicy Spaghetti Squash and Shrimp, I knew I couldn’t resist. What is even MORE WONDERFUL about this recipe is that it makes itself! Now, you’re probably thinking, OK, she’s finally lost her mind…but wait…

It was Tuesday and I emailed this recipe to JT who kindly picked up the fixin’s on his way home. We were swamped at work that day, I was a little tired and got home later than expected; when I opened the front door the waft of something wonderful filled my soul…WHAT? Who is cooking? You might recall that JT cooks most of our meals during the weekdays, but if it’s something new, he respectfully waits for me and we make it together! But not this time. Dinner was well underway by the time I got home, so I grabbed a glass of vino and pulled up a stool to watch my man cook — it’s such a satisfying site. Believe me, I know how fortunate I am. I am so glad he made this dish, it will become another one of his signature dishes!

No that's not spaghetti, it's spaghetti squash! I didn't realize how 'hot' that photo was...night-time photography really sucks. I apologize for the poor quality.

Now I am told we didn’t stray from Kristy’s recipe, so I won’t bother recounting but I do highly recommend you make it. We used low sodium tomatoes and we did not add the Parmesan, but see nothing wrong with doing so, we just didn’t feel like it. We both had to for lunch the next day and the flavours were incredible. A real winner we will add to the repertoire! Thanks Kristy and Mike, it’s a great tasting dish.

Read Full Post »

Older Posts »

%d bloggers like this: