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Slow simmered over low heat to a tender, sweet finish, these short ribs are loosely based on a Korean stew called ‘Galbi Jim’. A shot of coffee adds tannins to breakdown the fibers of the meat and make the sauce rich and dark. Cook them on the stove or pop them in the slow cooker and come home to dinner.
Wednesday night and time to get dinner on the table. A simple little pasta, 45 minutes, start to finish: mushrooms, zucchini and cherry tomatoes in a light cream sauce topped with prosciutto and your choice of pasta. Cream makes everything better.
This time of year I love a warm scone, fresh from the oven. Perfect with a nice hot cup of tea on a late fall day. Lemon scones are among my favorites; adding cranberry and white chocolate. Light, fragrant, not too sweet; perfect for the girls on a Sunday afternoon or as a hostess gift during the holidays.
In this Food Gypsy Wino Wednesday we feature port, wine’s big brother. A spicy warm aroma that packs a punch, Mulled Port could level you if you’re not careful. What better way to celebrate the holidays than by being blissfully toasted by the fire. Caveat: Port is NOT WINE, this is 19.5% alcohol, and it will kick your ass.
The Chef in my life, was my first soufflé. He makes it look so easy. So we’re tasking Food Gypsy Technical Advisor, Chef Benoit Gelinotte, to give us his best tips so you can soufflé like you’ve never souffléd before this holiday season. Starting with a little sugar and spice – the Chipotle Chocolate Soufflé.
If you’re going to commandeer Halloween candy, there should be some kind of plan for later usage that the whole family can enjoy. Like making cookies! Caramel Mars Bar Cookies are popular with kids of all ages especially when we super-size then and make COLOSSAL COOKIES; cookies that eat like a meal.
Last weekend we hosted a little foodie-fondue-winey-cheesy soiree. Started with a sexy grilled sandwich, then dipped into a cheesy fondue and ended on a sugar high with a Chipotle Chocolate Soufflé. This is our pimped fondue, super easy, super cheesy and budget friendly.
The Smoked Gouda Duck Confit Grilled Cheese is a standard casual entertaining food around here. One of Chef B’s little treasures; it’s savory and smoky with just a hint of salty, buttery toasted-ness, and always a big hit. Now it can be a big hit in your house.
The Pulled Pork Po Boy is like spicy, saucy bacon-y goodness on a nice chunk of French bread. In Louisiana, Po Boy sandwiches come in a couple different flavours; there’s fried, featuring battered shrimp, crawfish or oysters and then there’s pulled, featuring pork, cooked low, slow and saucy.
Certain members of the family won’t eat their veggies? Nothing a little olive oil, garlic and parmesan cheese won’t cure. Super simple, super easy, super cheesy, four ingredients. Here we’ve added brussles sprouts, yes, brussles spouts, tiny cabbages. Yum.
Who says Thanksgiving has to be all about turkey? It’s your Thanksgiving, make your own rules (you rebel you). What says Fall Feast in your kitchen? You’re not bound by convention, you’re a freethinker. (But, just in case we’ve got you covered on that whole How To Cook a Turkey thing.)
Somehow apple pie has become a symbol of appreciation. The simple act of being grateful for what you DO have brings forward more to be grateful for, thus the attitude of gratitude Apple Gogi Berry Pie.
Hi, I’m Cori.
Nice to meet you!
Food professional and former innkeeper, this is where I play with food. I believe food (and LIFE) doesn’t have to be complicated, to be good.
Pro shortcuts, and easy, delicious recipes that help to save you time and money. Plus a few juicy life bits to make your world go ’round.
Live your DELICIOUS life.
