½ cup dry white wine
4 cups chicken or vegetable broth
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
½ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper,
1 tbsp chopped fresh parsley (optional, for garnish)
Mushroom mixture:
1 cup enoki mushrooms, trimmed
1 cup shiitake mushrooms, sliced
1 … Read more »
reviewed by Wendy Tucker
by Robyn Davidson
I eagerly read this memoir that has been 25 years in the writing. The name of Robyn Davidson was first heard in 1977 when a young woman was reported to be crossing the Simpson Desert from Alice Springs to the coast of WA. The photos that appeared in the National Geographic in 1978 were of a beautiful young blonde woman travelling across the desert with four camels … Read more »
by Mark Evans
‘Omne trium perfectum’ is a Latin phrase that translates to ‘everything is perfect in threes’. It is a pervasive concept throughout human culture, be it literature (three little pigs), rhetoric (I came, I saw, I conquered), advertising (slip, slop, slap), the colours of a country’s flag, (red white and blue), comedy (three people walk into a bar) or music (the third note of every scale provides the most basic harmony). The rule … Read more »
Chicken livers are cheap and this recipe is quick and delicious!
Ingredients:
225 grams chicken livers, well-trimmed
1/2 small onion, thinly sliced
1 small garlic clove, smashed and peeled
1 bay leaf
1/4 teaspoon thyme leaves
Sea salt flakes
1/2 cup water
170 grams unsalted butter, at room temperature
2 teaspoons Cognac or Scotch whisky
Freshly ground pepper
Toasted bread, for serving
Directions:
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf,
thyme and 1/2 … Read more »
This is a wonderful, hearty, vegan stew for cooler evenings
Ingredients:
1 cup extra-virgin olive oil, divided
1 medium-sized brown onion, chopped (about 2 cups)
5 medium carrots, cut into 12 mm pieces (about 2 cups)
5 celery stalks, cut into 12 mm pieces (about 2 cups)
1 400 gm can diced tomatoes, undrained
6 garlic cloves, finely chopped, divided
1/2 cups dried French green lentils
2 fresh or dried bay leaves
2 rosemary sprigs
5 cups water, … Read more »
This delicious dish from the New YorkTimes is quick and easy to prepare.
Yield: 4 servings
Ingredients:
2 tablespoons vegetable oil
1 medium red onion, halved and thickly sliced (about 2 cups)
1 (25 mm) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (450-680 grams) salmon fillet, cut into 5 cm pieces
140 grams baby spinach leaves … Read more »
