Inspired by my online friend, Justin, at Buying Seafood, we picked up some fresh haddock this week at our local market. Now, haddock isn’t something that’s always available in our area (not sure why), but it’s a lovely white fish that goes well with a variety of combinations.
Justin had made haddock in a non-FODMAP-friendly recipe (which was delicious!). I decided to try it using a recipe I’ve used for other fish varieties (catfish, salmon, and tilapia), called “à la Provençale” which basically means Continue reading
Fresh blueberries, aren’t they great?! And this recipe is so easy to make, you’ll be using it a lot in blueberry season. It comes to you, courtesy of Andrea Giang (from her Cooking with a Wallflower blog, which I follow). I’ve made only a few minor changes to Andrea’s original recipe, which has a beautiful braided lattice on top.
Here’s my version:
This recipe will take about 90 minutes to make and bake, but then at least 3 hours to cool, so you’ll Continue reading
Mushrooms duxelles (pronounced duke-cell) is, honestly, not something I knew much about until going with my husband to a French restaurant for my birthday last week. His appetizer was crêpes stuffed with mushrooms duxelles, so naturally we looked this up.
Duxelles is finely chopped mushrooms, sautéed in butter with shallots and herbs until dry, then used either as a spread, a stuffing (omelettes, crêpes, etc.), or topping. It is said to be named by a famous 17th-century French chef for his employer, the Marquis d’Uxelles.
To make Mushrooms Duxelles, you’ll need Continue reading