Coq Au Vin ~ Rare Recipe Challenge

It has been a while since I tried anything fancy and I am horrible with the picture taking. But my go to fancy for a while was Cordon bleu. Learned to make that when I lived in Germany.

Imbolc Magickal Correspondence

The Plants and Herbs of Imbolc: Angelica, Basil, Bay Laurel, Blackberry, Celandine, Coltsfoot, Heather, Iris, Myrrh, Snowdrop, Tansy, Violets, First Flower of the Year Colors of Imbolc: White, Pink, Red, Yellow, lt. Green, Brown Stones associated with Imbolc: Amethyst, Bloodstone, Garnet, Ruby, Onyx, Turquoise Incense and oils: you can use any of the following scents, … Continue reading Imbolc Magickal Correspondence

Chocolate Orange Cream Tart

looks amazing!!!

apuginthekitchen

The lastest contest at Food52 is all about tarts, Your Best Tart to be exact, I have to say that making pies and tarts is something I love doing, I put my thinking cap on because I wanted to come up with a recipe that was a little different and creative. Buttery pastry with an assortment of fillings whether sweet or savory is comfort food at it’s best IMHO. I was already in the cream or curd mode after making the scones so I whipped up another batch just using oranges and tangerines, it has substance from the addition of cream cheese which give a little tang also, the crust is adapted from Martha Stewarts recipe for Pate Sucré. The combination of chocolate and orange has always been one of my all time favorite flavor combinations so I covered the orange cream with a ganache gently flavored with orange thanks…

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A Restoring Ginger, Cabbage & Miso Broth

Something Clean Something Green

Winter seems to be dragging endlessly, with no end in sight. It’s still dark by 5pm and that’s all rather boring by now. So I wanted to create something simple and perfect for this time of year. This is a broth yes, but not in the traditional sense; more of a broth-meets-ramen idea, with seasonal cabbage taking the place of noodles. One of my goals in 2016 is to try and use more seasonal fruit and veg, and this restoring & comforting broth is perfect to enjoy on a cold winters day. I used sweetheart cabbage, but feel free to use savoy cabbage or whatever you fancy and bulk it out with rice noodles too if you’re so inclined. Treat this recipe as a starting point, and make it your own!

Serves 3-4

Olive oil. 1 tbsp
Onion. 1
Red chilli. ½
Garlic. 1
Fresh root ginger. 3 inch piece

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Pub Food Friday: Country Style Boneless Pork Shoulder Ribs

A taste of summer, they look yummy

Marvelous Mo at Home

FullSizeRender 21

Here marks the end of an exciting week honoring the beautiful clementine! And to do so, I’ve got a little story I’d like to share with you.

Interesting things happen when we don’t expect them to, and it is during those moments when I am in awe at how the universe works. We all have bad days, and I was having one about two weeks ago when I inadvertently broke the tip off of a VERY expensive kitchen knife. I was beside myself, but instead of simultaneously falling into a dark pit of despair and exploding with rage, I decided to go for a walk.

I strolled up Collins Avenue here in Miami Beach for 20 blocks before I decided to return home. On my way back to the scene of the crime, I stopped by my local supermarket with no real agenda. Whenever I’m not sure about what I’m…

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