Tuesday, 25 April 2017
In this modern world where people can work remotely from anywhere on the globe and therefore move to a place of their choice, there are major pluses as well as minuses. When moving from one area to another, the experience is fascinating but there are frustrations that come along with it. Yes it is always fun to discover new places, meet other people, learn another culture, add an additional language to your repertoire and discover new dishes. This is the thrill of moving away and you don’t have to move far away to experience changes.
For ingredient amounts and much more, visit
Thursday, 20 April 2017
I always like going out to restaurants and I love the whole experience of it. From dressing up to sitting down at the restaurant table, ordering, relaxing and enjoying flavorful meals cooked by amazing chefs plus sharing a nice bottle of wine along with great company and conversation, to me this is a lovely way to spend an evening! I’m very social and this is something I really enjoy in my life.
Back in the 80s’, on average I would say that I was going out for dinner 4 nights a week. I was definitely a “Restaurantaholic”! – if this word doesn’t exist, I just created one… lol! I always love trying new dishes from the menu, new wines while wearing a new outfit – did I ever mention that I love shopping? The same scenario in the 90s’ with me and restaurants but much lesser since the turn of the century and definitely less since I’m on the West Coast unless we’re travelling.
One dish that appeared in a lot of restaurants was Chicken Cordon Bleu. For some strange reason, restauranteurs removed it from their menus and I don’t remember seeing it since the late 90s’. A few years ago I got a flashback from that dish and decided to replicate it at home. My first attempt was pretty good but I wanted more flavor so I thought outside the box by adding a few new ingredients and with humbleness (… lol!), I have to admit, this is the best Chicken Cordon Bleu I ever had!
If you like classic dishes and want to impress your guests with a flavorful and well-presented dish, this one is absolutely perfect! I like to serve this recipe along with my Moroccan Couscous – click here for the link: Moroccan Couscous Salad– and some veggies. You can prep your roulades ahead of time (1-2 hours), tightly wrap them and when you’re ready to cook, bread them, sear them and transfer them to the oven… voilà! If you’ve never tried this dish, I highly suggest you do… you’ll be amazed how incredibly tasty it is!
For ingredient amounts and much more, visit
Monday, 17 April 2017
I can proudly say that I’m a person who likes almost everything. I don’t have a narrow mind and I’m willing to try food, ingredients, etc. that I’ve never had before. Some people without trying it, will lift their nose and refuse to taste it – can’t understand them… sorry! At least try it and if you don’t like it THEN you can make a legitimate comment about it.
Although as mentioned I like pretty much everything, there are certain dishes, food that I’m not crazy about. That doesn’t’ stop me from giving them another try until perhaps I might eventually like it. Well here’s a perfect example… Between David and I, I am the most adventurous one although he came a long way since we’ve met and now, we both try “new stuff” together. Though there is one dish that I never really enjoyed and it is David’s fav! It’s Tiramisu! WHAT? Yes… I’ve never been a big fan of that classic Italian dessert even though I like all the ingredients in the recipe. It reminds me of “baby food”. You know that big round cookie that moms pour hot milk over to make it soft for babies without teeth (or barely any). This is what the texture reminds me of and for some reason, it was not enjoyable in my mouth.
One of the rules of thumb for a healthy relationship is to not be too self-centered, selfish and compromise once in a while. So having said that, one day I decided to make David’s favorite dessert – I’ve been procrastinating to make it for years but it was the decent thing to do… I have to say, the guy is patient… lol! Each time David ordered it, he always wanted me to have a taste and as a good sport, that’s exactly what I was doing “A” taste, not more just one taste! I knew which ingredients I would need to make it so opening up my memory box located somewhere in my brain, I put ingredients together and adding my favorite liqueurs in it which were Tia Maria and Marsala Wine. A little confession to make – I was drinking Tia Maria in my coffee while making it and truly hoping this dessert will turn out okay. It is hard to have confidence about something you’re making when you don’t like it…
Well, well, well what a surprise this Tiramisu was! Not only was it amazingly delicious BUT I LIKE IT! Okay, I like it more – I’m still working on the “baby-cookie-mushy-texture” issue, it’s a work in progress! Is it because I used Tia Maria or because I made it and somehow the “ego” department of my person decides it was more acceptable? Who knows! The important thing was that David really loved it and since then, I’ve been making it more often.
The moral of this recipe is don’t lift your nose to something you never had before until you try it and if after that, you still don’t really like it, keep trying, your taste buds might surprise you!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/tiramisu/
Thursday, 30 March 2017
In a couple of weeks I’ll be sharing my Roast Beef with Fresh Herbs for Easter dinner. Now if you’re like me, I love my roast beef medium-rare and next to it, the other goodies! Besides mashed potatoes, au jus, horseradish and fresh steamed veggies, I am a big sucker for Popovers. They are similar to the famous British Yorkshire Pudding except they’re no beef drippings in the popovers. Why choose these guys over Yorkshire puddings? Because they are more versatile… let me explain.
If I’m 100% certain that all the Yorkshire puddings will be paired strictly with my roast then I will make it with the beef drippings “buuut” if I want to use some of them along with other food, I make popovers instead. They are more flexible because I can enjoy them for breakfast as well and spread jam on them. Honestly I cannot see myself spreading jam over Yorkshire pudding first thing in the morning… something about the drippings don’t fit my taste buds!
I really like them! They’re light, fluffy and hollow. They’re also good looking… yes they are! It is a nice touch to add when serving roast beef or any other meat dish. If you have leftovers, you can always enjoy them for breakfast, spreading pâté over or making some sort of a sandwich… why not!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/popovers/
Tuesday, 28 March 2017
People love going to pubs! It’s a casual place to go where beer flows, the atmosphere is energetic as well as enjoying great food at a reasonable cost. One of the most popular pub foods which is also considered finger food is… chicken wings!
It originated in Buffalo, New York right across from Fort Erie, Canada – if you’re not sure where Fort Erie is, it’s just slightly south of the famous Niagara Falls. Apparently in 1964, the owner of Anchor Bar was the initiator of coming up with the idea of frying the wings from the chicken. Back then, this part of the poultry was kept for stock or simply thrown away. When I was living in Toronto, a friend took me to this place and guess what we ate… WINGS!
Since then, these little guys spread their wings – literally… lol! – and became famous not only in North America but also in many countries around the world. Wings are fun because you can choose many different flavors for your sauce. This dish usually comes with celery and carrots sticks and a dipping sauce which can be blue cheese or ranch.
Last year, I posted my Baked Chicken Drumettes (or Wings) recipe (click on this link: http://clubfoody.com/recipe/baked-chicken-drumettes-or-wings/). I’ve decided to come up with a “healthier” way to eat these celebrities! The results are as excellent as if they were fried. If your guests don’t know they’re from the oven, they won’t see the difference besides having fewer problems with their vascular system (wink). To go along with this recipe, I also shared with you my Hawai`ian-Style Teriyaki Sauce which is awesome (click on this link: http://clubfoody.com/recipe/hawaiian-style-teriyaki-sauce/)! Yeah it’s okay to pat yourself in the back once in a while… lol! To complete this popular dish, I evidently had to post my Zippy Ranch Dressing as a dipping sauce for the wings and the crudités (click on this link: http://clubfoody.com/recipe/zippy-ranch-dressing/)
Now it’s time to share with you another delicious sauce for your wings… my delicious Smoky Buffalo Wing Sauce. This is my take on this famous sauce from the 60s’. It’s spicy but not overly so and if hot is what you’re looking for, add more cayenne or chili powder. I prefer my sauce to have a zip to it but not at the level where I’m sweating and my head is spinning. Anyway, this recipe is a good base and you can always adapt from there to your liking.
For ingredient amounts and much more, visit http://clubfoody.com/recipe/smoky-buffalo-wing-sauce/
Friday, 24 March 2017
In one of my previous blogs, I mentioned about myself in my early 20s’ with my friend Mario, when we were experiencing different ethnic cuisines in Montréal. This was when I first encountered Indian cuisine. It was “love at first… bite”. The complexity of spices, herbs and ingredients combined together was something very new and scrumptious to me. Although my experience was beyond expectations, somehow I didn’t have Indian food for almost 10 years.
When I moved to Toronto, a friend of mine who was East Indian took me to a very high end Indian restaurant downtown. As soon as we walked in, the aroma floating in the air took me back to Montréal and the first time I tried Indian cuisine. My first thought was “Why did I not come back sooner?” My experience that night was even more enriched than my first time because of my companion’s background. I tried some very interesting dishes and I was very pleased with them. I made a promise to myself to return regularly to Indian restaurants.
Here in the lower mainland of British Columbia, there are some areas that have a high East Indian population and a lot of East Indian restaurants. Even my local grocery store carries many items from Asia and the Middle East. One day I decided to try and make Butter Chicken on my own. With a mix of spices and herbs, my first attempt was a great success! This dish is now on our regular kitchen menu and after you give it a try, I’m sure it will be on yours as well. It is super easy to prep and make. Served with basmati rice and naan flatbread, (which I will post one day), this is a delightful meal to enjoy!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/indian-butter-chicken/
Tuesday, 21 March 2017
I enjoy trying different ethnic food items. I get excited! You might think it doesn’t take much to get me enthusiastic and you’re probably right but what happens is I love to discover new taste sensations. Since I’m curious and adventurous, tasting new ingredients such as herbs, spices and food items makes me want to create new dishes – the more new food items I come across, the more fun I have in the kitchen!
There’s an ethnic food item that English countries were introduced to about 100 year ago but has been used for centuries in the
Middle East, Africa and around the Mediterranean region. This is tahini! Western countries use this condiment majorly in hummus recipes but in other countries people use it in sauce, dessert, breakfast, toppings as well as a side dish. We are slowly incorporating this condiment in other recipes beside hummus.
Back in January I posted my smooth and velvety Roasted Red Pepper Hummus and since then my tahini was sitting in the refrigerator. The longest I keep it stored in the fridge is about 3 months, no longer! So I had to do something with it plus I had a cup of frozen mango that had been in the freezer since August so it was time to get creative.
In this episode today, we’ll actually drink tahini! Some might find it slightly earthy but adding a small amount of agave nectar or honey will bring this breakfast smoothie to a different level. What is also great about incorporating tahini in a smoothie (or other recipes) is its nutritional values. It is a great source of calcium, fiber and protein. What better way is there to enjoy tahini than to drink this healthy smoothie for breakfast!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/tahini-mango-peanut-butter-smoothie/
Thursday, 16 March 2017
Great Britain is a nation with a dense population. Its foods reflect the British culture and its interesting multicultural diversity. Some of what are today British traditional recipes originated and were derived from other cultures. One of the best examples I can think of is “Fish & Chips”.
The fried fish for the popular Fish & Chips of today was initially introduced from the Spanish Jews back in the 17th century. If you are familiar with Spanish cuisine, Pescaíto Frito is a traditional recipe from the southern part of Spain and it means “fried fish”. Somehow this Spanish recipe got a twist to it and became what we know today as Fish & Chips.
This is a dish I like to enjoy once or twice a year but until recently never really made it at home. I had fresh fish and decided to give this British dish a try. It was so easy and the results met my expectations… they were just like the ones from the restaurant I like to visit in White Rock!
I let my batter sit for only 30 minutes. I tried 2 hours as well as 1 hour and frankly it doesn’t really make any difference. You don’t need a fryer to enjoy this recipe although this can make your life easier. With a deep saucepan with canola or vegetable oil, you can now have your Fish & Chips at home anytime you have the craving.
For ingredient amounts and much more, visit http://clubfoody.com/recipe/beer-batter-fish/
Tuesday, 14 March 2017
St. Patrick’s Day is not just a party or drinking occasion… although it fits very well in the program! This is a Christian religious celebration in honor of the death of Saint Patrick, the patron saint of Ireland falling each year on March 17th. It is a public holiday for, obviously Ireland and surprisingly Canada. If you are living in Newfoundland and Labrador, this is a holiday for you guys! Now for the rest of the country, we still make it as a holiday but we have to go to work… oh well!
Alright, enough about the info and let’s get to what we like to do… enjoy the celebration! As many cities around the world make this event special, there are always some who will go far and beyond. Here’s my personal list (it’s okay if you don’t agree with my choices… just have a green beer) and the reason why I picked them…
Let’s first mention the city where it all started… Dublin. Its festival lasts 4 days with street performances, pub events, live music and on that special St Patrick’s Day its amazing parade! Now these Irish know how to throw a party… c’mon 4 days… I love these guys… lol! This is sooo on my bucket list!
Another very interesting city in my opinion is not far behind Dublin is Chicago. The party always starts on a Saturday (more convenient than during the week so the majority of partiers won’t call in sick the next day) and the city dyes the Chicago River a bright emerald green color. Don’t panic! Breathe in & breathe out… this dye is EPA-approved – I know what a relief… lol! Another city where there’s some green water going on is in Savannah, Georgia which apparently is the second largest parade in the world. The route takes 3 hours and goes thru the Historic District where the fountains spew the formal color of the celebration!
Boston is another one in my book for a St Patrick’s Day party escape as the state of Massachusetts has the highest Irish population. If you are fine with bagpipes, the sound is what makes everything start. Although this musical instrument is very cultural, some of you may not enjoy it that much. There are a few famous quotes that reveal either side of the coin. You either like it or hate it… there’s no other option.
Now if you want to be in the biggest (I think) Irish pub in the world, go to London to The Porterhouse in Covent Garden. Of course get there super early because even with its 12 levels and extended space, this pub will fill up pretty fast as it is located right around the corner of Trafalgar Square where the party is.
Now here at clubfoody, we do things right as well on St Patrick’s Day. I turn a cheesecake green! “Whoop-dee-doo” you say! At least I get into the St. Patrick’s Day spirit in my way! My Matcha Cheesecake is actually quite fun and different… never saw or ate a green cheesecake until I decided to create this recipe. If you are totally into this event and are hosting a dinner party then this is the perfect dessert to make!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/matcha-cheesecake/
Sunday, 12 March 2017
I love going to the farmers’ markets and walking thru the aisles glancing at the fresh produce showcased in the displays but it’s not the same during winter. The selection is obviously more limited during the cold months but there are few fruits and vegetable that come specifically just during winter time and disappear before summer arrives.
One of them is Blood Oranges! They are amazing and bloody good! Lol From its counterpart, this fruit doesn’t have the same flavor, its texture is slightly different and definitely the color is what sets it apart from the others. There are a few different varieties of these sanguine oranges.
Moro is probably the deepest flesh color with the strongest flavor of citrus and raspberry, making this kind slightly more bitter than others. You can also find the world’s most popular one… Tarocco. Originated from Italy, this kind of blood orange is the sweetest and juiciest one of its kind. Although red in flesh, the color is not as pronounced as other varieties.
There’s another one that comes later during the season and it’s called Sanguinelli. It originated from Spain and its properties are pretty similar to Moro. From February to May, you can enjoy this variety before they all disappear until December. There are probably more varieties but these are the only ones I know of.
What gives them their dark maroon coloration is the temperature dropping during the fall and even after harvest, they will continue getting darker in color. I have a motto when it comes to food – I will choose red grapes over green and the same with cabbage because the darker the produce, the more antioxidants they have! The same applies to blood oranges versus navel and others. They are great to cook with and the color makes your dish look fun! Next time you go to your local grocery store, buy some… you might be bloody surpised!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/blood-orange-ice-cream/
Tuesday, 7 March 2017
I’m sure you’ve had a Waldorf Salad before or at least heard about it! This great dish was created in the late 19th century in New York by Mr. Oscar Tschirky who was the maître d’hôtel of the actual dish that it got its name from. From what I remember reading the original recipe didn’t contain any nuts.
The first time I enjoyed this succulent salad was at the well-known Waldorf Astoria Hotel where I was staying for a few days. Of course when I saw the famous Waldorf Salad on the menu it was a “no brainer”, I just had to order it! I was very pleased with the flavors and since then, I’ve tried many versions of this salad. Most of them are pretty good all with a different touch to them.
In my personal version, I tried to keep it simple so it’s easy to make at home. My initial version was to show you the recipe with celeriac and truffles but I’ve decided to take it down a notch and make it simpler but still tasty!
It is a salad you can serve as an appetizer or a main course. It is easy to make and the flavors combine well together. Although this salad is perfect for summer, I like to enjoy it all year round so this is why I’m sharing this recipe with you in March. It is the perfect salad to serve your guests along with most entrées because it’s light… well, on the light side.
I don’t use light or fat-free plain yogurt in my recipe because I don’t want a runny dressing especially when it is combined with fruits. For those of you who watch your calorie intake and want to use a lighter yogurt, I would suggest you reduce the amount to avoid the dressing being too “liquidy”.
If you can find celeriac (celery root) in your supermarket, cut in in small pieces and let it soak in cold water for 15-20 minutes to remove the bitterness (also helps to prevent browning). When it’s time to mix it with the other fruit/vegetable ingredients, make sure the celeriac is well-drained. If you want to take this recipe up a notch, you can add a couple drops of black truffle oil to your dressing… yum!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/waldorf-salad/
Saturday, 4 March 2017
Exactly a year ago Club Foody posted its first video recipe. Wow, time really flies! Today’s episode is the 106th posted recipe besides kitchen Tips & Tricks, plus Wine/Restaurant reviews. To commemorate Club Foody’s first anniversary, I thought it would be very special to feature a Celebrity guest recipe.
There are so many reality TV shows out there… it’s unbelievable! I have a few programs I enjoy watching because of the personalities of the cast members. There was one I really liked and it was “Ex-Wives of Rock”. It featured four ladies formerly married to some well-known rock n’ roll band members back in the 80s’ and now making a living, hanging out together or at least trying to! There was one lady I really enjoyed watching and she is Athena Lee.
Athena Lee (Athena Michelle Bass) was born on December 8th, 1964 in Los Angeles where she grew up. She became interested in music at age 20 and taught herself to play the drums. Perhaps the influence of her older brother had an impact on her although he never taught her how to play – she is the younger sister of Mötley Crüe’s drummer Tommy Lee who was married to Pamela Anderson from Baywatch… ring a bell?
Besides the fame of her brother, Athena is an extremely talented woman on her own. She has played in a variety of bands including Hardly Dangerous, Ron Keel’s Fair Game as well as for the band Femme Fatale. She won an award as Best Female Drummer at the Rock City – Rockies and became the 1st female ever nominated for Best Drummer at the LA Music Awards. Wow, that’s awesome!
Her life might sound like a fairy tale but it hasn’t always been like that. She has three children with ex-husband James Kottak, former drummer of the rock band Scorpions. She also fought breast cancer during her relationship with Kottak. After a long divorce, Athena finally got her life back together.
In 2012, she became a cast member on the reality TV show “Ex-Wives of Rock” that aired on Slice-TV in Canada and Fuse in the United States. She has also been a celebrity guest commentator on VH-1’s Behind the Music and E! True Hollywood Story. Furthermore, she still performs in various rock and roll bands and started her own candle line called “Aphrodite” by Athena. For those of you who love beautiful scented candles, I highly recommend you visit her website: http://www.aphroditebyathena.com/
As I mentioned earlier, I initially got interested in Athena by watching the reality show “Ex Wives of Rock”. I really liked her personality and thought she would be someone I would get along well with. Interestingly enough, I recently got acquainted with her and of course I couldn’t resist asking Athena if she would allow me to create a recipe just for her on my Club Foody website. She accepted my offer and now here we are with my “Lady Athena’s Rockin’ Crab Shell Pasta dedicated to the one and only Athena Lee, an amazing, strong and talented woman!
This pasta dish “ROCKS”! There’s the nice subtle sweet taste of the crab along with a hint of spiciness wrapped up in a nice creamy sauce. If you enjoy crab like Athena and I do and want to savor it without losing its delicate flavor then this recipe is perfect for you!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/lady-athenas-rockin-crab-shell-pasta/
Wednesday, 1 March 2017
While some are making chocolate crust with store-bought cookies, this recipe is made from scratch... The results are amazingly delicious and you'll be proud to serve it to your family!
For ingredient amounts and more info, visit http://clubfoody.com/tips-tricks/chocolate-honey-graham-pie-crust/
Tuesday, 28 February 2017
Today is Mardi Gras and the recipe I’m about to share with you is a popular staple in the southern United States… biscuits!
I am sure you have been to the famous seafood restaurant chain called Red Lobster®. It was one of my favorite “chain restaurants” back in the late 80s’. As soon as you sat at your table, they would bring you a basket of warm biscuits. Oh My! I loved them! I’m not sure if my taste buds changed or the quality of the food did but I eventually stopped going there.
During the Holidays I decided to make Southern Gravy and Biscuits for breakfast. As much as it is absolutely delicious, this breakfast is quite heavy and we only have it twice a year at the most. Anyway, today is not about the gravy but the biscuits.
Although in the southern part of United States they love their biscuits and gravy, these biscuits can be served along with most any main course. They taste amazing plus they are not as heavy as most people think. They are very easy to make and if you enjoyed them at Red Lobster, you will definitely love mine. Could I have called them a copycat of theirs? I’m not sure but I know they taste pretty incredible. It’s up to you to give them a try and make your own judgment.
For ingredient amounts and much more, visit http://clubfoody.com/recipe/cheddar-biscuits/
Thursday, 23 February 2017
There are many meals we grew up with that we continue enjoying as adults. We also like to share these meals with our partners, kids and friends. This is like sharing a special part of us with loved ones and often this is how “new” traditions start!
There are also meals that we could’ve had just a couple times as a youngster and they had an impact on us. Perhaps your mother or father forgot all about, but you still remember it like it was a meal served often. This happened to me with my mother…
I remember a particular dish that she made just a couple of times and it was delish! It wasn’t anything fancy but it was “yummy in my tummy”! I asked her about this dish and after a few “I don’t’ remember!” – “Are you sure I made it?” – “When did I make it?” – I finally got an ‘OH YEAH, I remember now…!”. What a relief it was because I thought for a second that it could’ve been my imagination! But even my imagination couldn’t come up with something so simple with so many flavors at such a young age.
After my mother dug into her recipe notes – that’s a scary place to go… there’s no binder, just a couple of note books plus a stack of yellowish paper with her hand writing and somehow she can find her way through this mess…oh my! – she finally found it! This piece of paper had an “unidentified” stain on it but there it was that simple dish she made over 40 years ago that I still recall clearly… well clear enough anyway.
So after she gave me the recipe, I made it but after all these years of experimenting with new spices and flavors, this dish was slightly disappointing! As you guys should know me by now, I recreated this recipe to meet my “adulthood standard” (is it such a thing?) and today I’m proud to share with you a simple recipe that delivers deliciously! This is a great dish for either lunch or dinner with a nice salad on the side.
For ingredient amounts and much more, visit http://clubfoody.com/recipe/stuffed-baguettes/
Tuesday, 21 February 2017
There are certain recipes that you know just from the title that they will taste awesome! Sometimes you have to scroll down to see the list of ingredients to confirm that it will be something amazing. In this case today, I think the title speaks for itself!
Who doesn’t like cinnamon buns? I’m sure there is someone out there who doesn’t like them but in general, these little spiral cinnamon guys are pretty tasty for most of us! On the calorie side, they’re very dangerous… lol!
Most of you will go buy them from the bakery or enjoy one at Cinnabon®. Actually you don’t have to buy them anymore. Making cinnamon buns is actually pretty easy especially if you have a bread machine at home. For those of you who don’t own a bread machine, this recipe is still super easy especially if you own a stand mixer. Now for those of you who don’t own either one, put it on your Christmas list… it’s something every household should own and it makes life a lot easier!
In this video I could’ve shown you how to make it without a stand mixer but I didn’t because I felt lazy – it happens once in a while! Whichever method you chose, making cinnamon buns is really not difficult. Mix, let the dough rise a couple times and that’s about it. As many may think it’s hard to make cinnamon buns, it is, in fact, a super-easy recipe. If you have little ones at home, this is a great recipe they can participate in.
For ingredient amounts and much more, visit http://clubfoody.com/recipe/ooey-gooey-cinnamon-buns/
Thursday, 16 February 2017
Wasting food is not in my vocabulary. I set a priority to use all the ingredients and leftovers in my refrigerator by making new and old recipes. Is that from my catholic background and the way I was raised? Maybe… but I’m pretty sure that the cost of living is the main factor of my “no-waste food” attitude.
Although I make an effort of not throwing out food, I sometimes have to. One food item I never really gave any thought to until I created this cooking website is mashed potato leftovers. Yes I have made some potato pancakes from the leftovers in the past which I should eventually share with you – they are very good – but besides that, I never made anything from them until recently.
I had a ton of leftovers from my Mixed Mashed Potato recipe and I didn’t want to waste any but didn’t want to eat potato pancakes for breakfast the entire week either. This is when the idea of making Potato Gnocchi came up! It is such an easy recipe and you can turn your mashed into a delicious meal! Of course this recipe is made with another recipe so if you want the full experience, I recommend you try my Mixed Mashed Potato recipe by clicking on this link: http://clubfoody.com/recipe/mixed-mashed-potato/
For ingredient amounts and much more, visit http://clubfoody.com/recipe/potato-gnocchi/
Tuesday, 14 February 2017
|Chocolate Lava Cake with Caramel Sauce|
If you prefer to keep things on a more intimate/privacy level, you’ll probably make a nice dinner at home with candle lights, a nice bottle of wine and perhaps a box of chocolate OR you can make an amazing dessert that takes no time to make and the results are phenomenal! You want to go an extra mile to please your sweetie, right?
In this episode, I’ll share with you how to make my Chocolate Lava Cake with… Caramel! That’s right! The combination of chocolate and caramel makes everyone go “mmmm!” It’s a match made in heaven! Your only concern is to make sure that your loved one has a sweet tooth too and the rest is a piece of cake… literally!
Although it is super cute to serve this Lava Cake to your babe, this elegant dessert can be a hit for any special occasion! It requires about 30 minutes of your time and it’s ready! When hosting a dinner, after pouring the chocolate batter into the ramekins, you can transfer them in the refrigerator until you’re ready to bake them.
Either for your special someone or for a group of people, this dessert is so scrumptious you can use it to your advantage… there’s nothing wrong with that, is there?
For ingredient amounts and much more, visit http://clubfoody.com/recipe/chocolate-lava-cake-with-caramel/
Thursday, 9 February 2017
Overall I’m a pretty positive person. I don’t feel down that often but I can be nostalgic especially when I think about Hawai`i. I wish I was living there a few months a year. The Hawai`ian scenery is so breath taking and the people are just beautiful! There’s an incredible energy you get as soon as you get there.
Although we’ll go back soon, I couldn’t take my mind off Hawai`i so I’ve decided to create a dish that commemorates it but just before making it, I made a big “foody” discovery…
Did you know that there’s such a thing as National Pizza Day? Yeah… how cool is that! But it’s even more hip the fact that it falls on February 9th. You probably thinking “okay, so?” but this particular date has a strong meaning for me. First this is my brother Daniel’s birthday. He’s older than me of 8 years…. Fine okay, I’m the oldest one! Another reason why this day is so special to me is it’s the day when David and I started dating. Also, this video recipe is Episode 100! Wow 100 recipes already and much more to come! Now with this discovery, it basically put the cherry on top of the sundae or the cheese on top of the pizza… which ever one you prefer.
So taking all of these together (brother, partner, pizza, Hawai`i, ham & bacon, National Pizza Day, and the fact that this is the 100th Club Foody recipe), this pie is very special on my menu.
Bon Appétit and Happy Pizza Day!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/hawaiian-ham-bacon-pizza/
Tuesday, 7 February 2017
A few years ago, I was approached by an American cooking website to be a food-recipe analyst. I accepted the position with enthusiasm and while I no longer work with them, it was a great experience. It was an opportunity for me to try something different. Once, I received a box filled with jarred sauce, seasonings and other food items along with recipes to try. One recipe in particular intrigued me and sure enough, it was delicious!
After, I made it several times it became a regular item on our menu. Although there were no preservatives in the jarred sauce, I had a problem with it… I had to buy the jar each time I wanted to make it. The solution was to make my own sauce recipe!
I found out that this recipe is a staple in Greece and it is a popular appetizer they like to serve. I prefer to enjoy it as a main course. It is light, amazingly flavorful, easy to make and served with crusty bread, this meal is very satisfying! You won’t feel “stuffed” after eating it – you’ll feel just right!
This dish is one of my favorite summer recipes although I make it all year round. I like to sip a nice crisp Sauvignon Blanc with it and truly savor every bite…!
For ingredient amounts and much more, visit http://clubfoody.com/recipe/prawn-saganaki/
Thursday, 2 February 2017
If you really want to be cute and fancy, you can make hors d’oeuvres and canapés but here’s a little tip… guys don’t care much about them especially during a sporting event. What they want is FOOD, more specifically finger food, greasy food and messy food – food that guys enjoy at the ball park… that type of food.
Now for us females, we don’t totally enjoy that type of food so to create some sort of compromise, here’s a dish that both guys and gals should enjoy… Six Layer Chip Dip! It falls into both the finger and messy food section.
For ingredient amounts and much more, visit http://clubfoody.com/recipe/six-layer-chip-dip/