Flawless Lemon-Aid.

Flawless Lemon-Aid.

Flawless Lemon-Aid 1 cup sugar 1 cup filtered water. 1 cup of fresh squeezed lemon juice. 5 or 6 lemons. In a sauce pan over medium heat add the sugar and cup of water and simmer, stirring till the sugar is dissolved. Remove from the stove and add the cup of lemon juice and stir in. In a glass pitcher add to four cups of ice cold filtered water. Mix well and let it rest in the fridge for about an hour so as to let the flavor’s blend. Before I squeeze the washed off lemons I like to rasp-grate the peel and place it into some water to obtain the extreme lemon oil...
Authentic Perogy’s

Authentic Perogy’s

Pillows of Joy! A large solid wood table sat in the kitchen with my grandmother’s hand crafted homestead chair and well hued benches which could easily sit a dozen people. This vast table was used as the main preparation table that all my aunts and us kids sat at while hand prepping the many perogy’s, cabbage rolls, and other cultural delicacies from early homestead recipes. The different yearly holidays meant lots of company to feed. My Ukrainian mother and Romanian father had 21 siblings between them and about half of my aunts and uncles families would descend on our...
Smoked Salmon and Prawn Party Shooters.

Smoked Salmon and Prawn Party Shooters.

Here is a tasty appetizer Smoked Salmon or Spot Prawn Shooters. In a stainless or glass bowl make a salsa. 1/2 cup each of diced 1/4”cubes of nectarine or peach, avocado mango and papaya. ½ a cup of fine chopped cilantro.   ½ cup chopped green onion 1 tbs. of chopped garlic, ginger and shallot. 1/4 cup of fine chopped pistachios or cashews.   Add one deseeded and fine chopped red jalapeno pepper. Use a red sweet bell pepper in place of if required. Add 2oz. of some Vodka.   Add fresh squeezed juice with pulp from 1 orange, 1 lemon and 1 lime. Add 1 tbs. of extra virgin...
Petit Green Pea Vichyssoise

Petit Green Pea Vichyssoise

I just got a bag full of organic english peas. I’m going to make a Petit Green Pea Vichyssoise using an Anthony Bourdain’s Les Halles Vichyssoise recipe. Ingredients needed; 4 tablespoons unsalted butter 4 leeks, white part only, cleaned and thinly sliced 2 cups of petit english peas 2 medium potatoes, cut into small cubes 2 cups chicken stock 2 cups heavy cream 4 fresh chives, finely chopped 1 pinch nutmeg salt and fresh pepper to taste. Yogurt creme finish. In a large, heavy bottom pot, melt butter over medium-low heat. Once butter is melted, add the leeks...
All Day Lover of a Bacon Ceasar Salad

All Day Lover of a Bacon Ceasar Salad

All Day Lover of Bacon Ceasar Salad. Confit is any type of food that is cooked slowly over a long period of time as a method of preservation. Confit as a cooking term describes when food is cooked in Confit is any type of food that is cooked slowly over a long period of time as a method of preservation. Confit as a cooking term describes when food is cooked in it’s own grease, oil or sugar water, at a lower temperature, as opposed to deep frying or frying in its own grease, oil or sugar water, at a lower temperature, as opposed to frying. Bacon loses about 50% of...
Still at Home Hungarian Goulash.

Still at Home Hungarian Goulash.

Still at Home Hungarian Goulash. Getting tired of ones own cooking means that while the family is at home each one should take a turn. Best time to teach the young ones survival in the kitchen and here is one of the first meals I was taught how to serve. It’s simple inexpensive and can take a beating while being assembled and still come out tasty good. Ingredients needed; 4 tbsp olive oil 2 1/2 lbs stewing beef lean, cut into 1 inch pieces 1 tsp salt or to taste 1 tsp pepper or to taste 2 large onions roughly chopped 1 red and green pepper chopped 5 cloves garlic...