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Best Broccoli Ever

Broccoli
Broccoli (Photo credit: Wikipedia)

Sometimes you just have to rough it a bit. You know, stop indulging in bubbly and scotch and take care of your bodacious, body.

This Sunday, have your guy grill up something yummy on the barbeque. Try salmon or squid, or some such loveliness from the sea. Pair it with this very tasty veggie, and your engine will be fuelled for a night of snuggling in by the fire and watching the game.

Best Broccoli Ever

Ingredients

2 heads of broccoli

2 cloves of garlic, crushed ( You can get lovely fresh garlic at the markets)

2 Tbsp butter

Salt & Pepper to taste

Method

Toss all of the ingredients together in a glass baking dish until they are well combined.

Ccover with foil, and bake for 20 minutes at 350. Deee-lish!

***

For a relaxing clean up, I suggest splitting a chilled bottle of Jacob’s Creek Moscato, and doing a little dirty dancing in the kitchen to this old, but not forgotten song….

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Savoury Sunday; Breakfast in Bed

Ever thought of planning an impromptu sleepover with that long-time love interest sans jammies?

Romantic Bed & Breakfast
Romantic Bed & Breakfast (Photo credit: visit~fingerlakes)

If you’ve dreamed of a waking up next to your delicious lover AND a sumptuous breakfast to stoke the fires of sunrise amore, I hope this recipe helps.

You think your true-love may not be of the same mind? Have you ever thought about forwarding this little post to your lover to remind them that you are a precious gem worthy of great care?

Surprise your sweetie with breakfast in bed, complete with a mimosa based on Les Etoiles bubbly from one of my favourite home-grown Canadian wineries. It’s a bit pricey compared to my usual Segura Viudus, but doesn’t your first sleepover demand a little pomp and ceremony my sweet, dreamy, darling? Add a little orange juice and voila – good lovin’ in the morning guaranteed.

Almost.

You may also need to prepare your love a pot of joe, just in case they need some internal motivation.

My suggested breakfast in bed also gives you baking time to freshen up while it’s baking.

I present to you ladies and gentlemen – Abbracciando le Uova Pomodori (or, as we say in English, eggs in a tomato).

 

Ingredients

4 large beefsteak tomatoes (fresh from the garden is always best)

4 eggs

2 tbsp. fresh basil

1/4 cup parmesan cheese

4 thickly sliced pieces of fresh bread (sourdough and pumpernickel are both  yummy)

1 halved clove of garlic

2 tbsp. olive oil

salt and pepper to taste

Method

1) Preheat oven to 450 degrees.

2) Cut the top off of tomatoes and scoop out seeds and  pulp.

3) Place the tomatoes in a lightly oiled baking dish.

4) Break an egg into each tomato. Sprinkle each with salt and pepper. Add basil and sprinkle with the cheese.

5) Bake for about 20 minutes until the egg whites are set and the yolk is still runny (or longer if your true love prefers the yolks solid).

6) Rub the garlic clove over the bread and drizzle each piece with oil. Bake under broiler watching closely until the bread is golden.

7) Place each tomato on a slice of bread .

***You get luscious lover points for brining breakfast in bed.

You get triple points for arranging it on a tray with the mimosa, coffee/tea, the daily news and a beautiful flower.***

***

May I suggest an appropriate song for my delicate morning doves?

 

 

 

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Savoury Sunday: The Best Burgers In the World

There’s nothing like a leisurely BBQ during a long weekend. At our house, we have one every day of the long weekend.barbeque

I prepare a nice bowl of couscous salad, a pasta salad with sun-dried tomatoes and black olives, and uncork a lovely bottle of wine.

I suggest Strut Cab Couture – a delicious, chewy wine that makes you smile, ease into your  muskoka chair and offer up a prayer of gratitude to the universe. Thanks to my friend Darlene for introducing us!

This combination is a  simple, easy, way to relax with delicious food and wonderful company.

Trishy McDishy’s Best Burgers In the World

Ingredients

1) 1lb ground beef (extra lean)

2) 1 clove garlic – crushed

3) 1 egg

4) 1/2 cup panko bread crumbs

5) 1 tbsp. BBQ sauce

6) Hamburger buns ( I prefer fresh-baked bakery buns)

7) Condiments; ketchup, mayo, thinly sliced dill pickles, hot peppers, tomatoes, lettuce, Dijon mustard, cheese

Method

1) Thoroughly ix all ingredients together using  your hands.

2) Shape into desired size patties. ( I prefer smaller patties, and this makes about 8)

3) Place directly on pre-heated BBQ grill, and cook as desired.

***Don’t worry darlings, I didn’t forget the music. Crank this and enjoy your dinner. I hope you bought two bottles of vino!***

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Savoury Sunday: Antipasti III, Calamari Ripieni

Italian garden
Italian garden (Photo credit: cynicalview)

The final of three sumptuous Antipasti dishes sure to delight as we welcome the spring sunshine renew all that is wonderful and fresh about ourselves and our relationships.

This week’s recipe, Stuffed Squid,  is perfect for grilling on the BBQ, making sure you get the most of the outdoors this weekend.

A recent recommendation of Las Moras Reserve Chardonnay  from Billy’s Best Bottles could be paired with any of these three Antipasti’s.

Be sure to check out my music selection below….

 

 Stuffed Squid/Calamari Ripieni

Ingredients

1) 10 tbsp. olive oil

2) 1.5 cups chopped onion

3) 4 minced cloves of garlic

4) 12 medium squid, cleaned and tentacles chopped

5) 1.5 cups bread crumbs

6) 1/4 cup grated pecorino cheese (optional)

7) 2 tsp  lemon zest

8) 5 tbsp. lemon juice

9) 1/4 cup chopped flat leaf parsley

10) Salt and pepper

11) 3 tbsp. capers

Method

1) Heat 3 tbsp. oil over medium heat in a pan. Add onion and cook through (~10 minutes). Add garlic and chopped squid tentacles. Add 1 cup to 1.5 cups of the bread crumbs to make the consistency more firm and less wet.  Continue to cook for ~ 5 minutes to cook through.

2) Remove from heat and add cheese, lemon zest and 1 tbsp. of the lemon juice, parsley and season with salt and pepper to taste.

3) Once the stuffing is cook fill the squid and secure the ends with a toothpick.

4) Whisk together 5 tbsp. of olive oil, 4 tbsp. lemon juice and capers to use as a dressing for the cooked squid.

5) Place squid on skewers and brush with remaining olive oil. Cook directly on the grill for ~ 3 minutes on each side until the squid and stuffing is cooked through (squid will be opaque). *** If you are using your oven broiler, place squid on broiler pan or tray, turning once)

6) Transfer cooked squid to serving tray, and coat with dressing. Serve hot.

***

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Savoury Sunday: Antipasti I Shrimp & Pea Puree

Riomaggiore, Cinque Terre, Italy
Riomaggiore, Cinque Terre, Italy (Photo credit: zilverbat.)

Insufferable foodies be damned, one of my favourite meals is informal, with lots of delicious, healthy nibblies set out among chilled bottles of wine. Delicious food and wine paired with excellent company cannot compare with any other dining experience on the planet.

Today, for savoury Sunday, I offer up a the first in a trio of Antipasti recipes sure to please. Intended to be savoured  during long, winding, conversations at least one of these will be guaranteed to please.

A recent recommendation of Las Moras Reserve Chardonnay  from Billy’s Best Bottles could be paired with any of these three Antipasti’s.

Be sure to check out my music selection below….

Shrimp with Pea Puree

Ingredients

1) 3 cups water

2) Salt

3) 1 cup fresh or frozen shelled  peas

4) 4 tbsp. olive oil (plus some more for drizzling if you like)

5) 16 medium to large peeled and deveined shrimp ( ~3/4 lb)

6) Flour for dredging shrimp.

7) 1 minced garlic clove

8) 1/2 cup dry white wine

Method

1) Bring water to a boil  and add salt to taste.  Add peas, reducing heat to medium and simmer until tender.  Drain peas, reserving the cooking liquid.

2) In a blender or food processor add peas, 1/4 cup of the cooking liquid and 2 tbsp olive oil.  Blend until smooth. Add more cooking liquid if needed and add salt and pepper to taste.  (this puree can be made ahead of time and can be gently reheated prior to serving. You may need to add more liquid if reheating.)

3) Dredge shrimp in flour to coat.

4) Warm remaining 2 tbsp. olive oil in a pan over medium heat. Add the minced garlic and sauté for a minute or two without browning. Add the shrimp, and cook until they turn pink (2-3 minutes). Add the wine and let it come to a simmer.

5) Divide pea puree in small glass bowls. Place two or three shrimp on top of pea puree. Garnish with chopped flat-leaf parsley if desired and drizzle with olive oil. Serve Immediately.

***