Get flash to fully experience Pearltrees
Now that my son Hugh is a full time cheesemonger, he doesn't get to spend much time at our cottage during the summer. He was with us this past weekend, and as always it was a pleasure. Not just because he plays scrabble, boggle and crokinole with me, mostly beating me I might add, but because he loves to cook and eat and I often learn something from him.
If you’ve ever tried to make a vegetarian chili, you know how wrong this stuff can go.
Chili cross-bred with curry…sounds kind of weird hey?
If you forced me to make a list of my top 5 favorites foods, sweet potatoes and peanut butter would be numbers 1 and 2. I cannot believe I’d never though to combine them – they are seriously a match made in heaven. It’s hard to explain what happens to the peanut butter in the oven.
Loading ... This simple penne pasta recipe came about with a desire to create vegan creamy pesto style pasta. I love pea mash, the colour and sweet flavour and avocado seemed an ideal ingredient to produce the right texture.
I think there are very few who can vouch and say that they DON'T like Pizza!
Canola oil for frying 1/4 cup flour 1 tsp kosher salt 2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional)
So good -- summer or winter.
This is a quick an easy summertime appetizer!
Avocados have been a mainstay of my culinary life for about as long as I can remember. Growing up in Southern California in the 60's, avocados were locally grown, plentiful and part of just about every party and celebration, usually in the form of guacamole. But all that changed and guacamole became the springboard for a host of dishes, sweet and savory, but for me, nothing beats a plain slice of perfectly ripe avocado.