Welcome to the best part of my life. I will share here my passion for family, food and feeding them, it is truly feeding a crowd!
Love recipes without pop-ups? Me too! But running this ad-free, pop-up-free kitchen costs over $500 a year. If my recipes have ever saved your dinner party, impressed your in-laws, or just filled your home with the smell of freshly baked bread, consider tossing a little dough my way! Every bit helps keep "Feeding a Crowd" alive and delicious.
Enjoy!
How to deseed your pomegranate.
Fruit Fly Trap in 40 Seconds.
“Life is short, laugh more, worry less. R.F.”
Sam doesn't like spaghetti sauce, that was the first thing I heard, I thought mmmmm, true, many spaghetti sauces are ingredients thrown together and served in whatever way. Many spaghetti sauces are seriously under seasoned, people forget about the wonderful oregano, the heady paprika and all important crushed red peppers for a kick.
So, it isn't an apple crisp. It isn't an apple pie. I love both of those desserts, here is a really awesome variation that brings both together.
What is different about this dessert, is the dough, the dough is butter based and a tad sweet. It is easy to make also, it is a tad different to work with and roll out, sometimes more flour is needed, but not to much or the dough will harden. Anyhow, it is apple season, so not much sugar is used.
Summer is lasting this year, my garden is happy with plenty of zucchinis, peppers of all kinds, eggplants and strawberries! on't know about this second harvest of strawberries, but I am taking full advantage of it.
The week started quickly, I am still in the midst of full kitchen reno, with only the island to work on, thankfully a large island! It was decided that I would make one of my family’s favorite dishes, the cassoulet with cheese bread and my iced tea. Ok, that is not how it happened at all, but it was a start.
I think I am starting to breathe, perhaps not often enough still, my watch keeps telling me to breathe, I sort of expect it to just say “Breathe! Damn it!” I do take a moment to breathe when the sign comes on, I loosen my shoulders and smile, because we all know, even when you don't want to smile, a smile, even just an inner smile makes things better.
There was something very poignant and difficult for me to watch my kitchen go down under the hammers. I always felt and still feel today, that my kitchen served me well and we have oh so many memories, it almost felt disloyal to get rid of it to get something new, even if it is better suited for myself and my family.
It is important for me to underline the good things in life, the great people I met and the wonderful places that were waiting to be discovered by my family and me.
Where do I start? Since I always speak of finding and using local products, I must tell you Val David’s weekend market is not to be missed if you are in the area. I discovered mushrooms that bring the sea to your meal and vegetables that were so fresh, I did not need to go to the market to buy any till the next weekend, never mind the cheeses and sausages, here is a link should you want to check it out.
This morning, my first morning back home, I felt the tingling in my fingers of wanting to cook. Any of you watch MasterChef? Gordon Ramsey demonstrated how he makes his scrambled eggs on the show and had the competing chefs make it as an elimination round, the technic he used was completely new to me, but I thought I should at least try his method.
I love strawberry pie, strawberry rhubarb pie, summer berry pie, oh any pie with berries! And so once upon a time, I bit into this pie in which the berries were uncooked, fresh, in full glory, just placed in a baked pie crust and covered in this yummy glaze that added to the flavor of the berries. I was in strawberry heaven.
1 crate cherry tomatoes of different varieties (About 16 cups)
½ c. olive oil
2 – 3 branches basil (1/2 c. roughly chopped)
¼ c. FaC’s Seasoning or (1 tbsp. salt, 1 tsp. black pepper, 1 tsp. onion salt. 1 tsp. garlic powder, 1 tbsp. dried oregano, 1 tsp. smoked paprika, 1 tsp, paprika all mixed together)
1 c. diced onion
1 ½ c. garlic scapes (more on garlic scapes here)
½ c. crisp white wine or Vermouth
2 500-grams pasta of your choice, I used Favuzzi
1 c. Feta, sliced
INGREDIENTS:
½ c. butter
6 ounces bittersweet chocolate, preferably 70 percent cacao, chopped (about 1 1/4 cups)
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs, room temperature
1 tsp. vanilla
Topping
2 c. sliced strawberries
1 ¼ c. chocolate chips
½ c. cream
½ tsp. vanilla
It's strawberry season where I live! Our strawberries are so juicy and flavourful, it is a season to gorge oneself in all that is strawberries, which I do rather well, strawberry muffins, pancakes, bars, cobbles, crisps, pies and brownies. This recipe is quick, no fail and a crowd pleaser, which is most important! Try it and share it!
These cookies are the cookies of the summer. They are chocolate chips cookies made yummier by the salty taste of the Skor’s Chipits, then the added butterscotch drizzle balances it all again.
I hope you enjoy this small blog, I still do not have an oven, but there is always something to chat about when it comes to food. Go out there, try new products and more importantly, have fun in the kitchen, remember to think outside the box!
