Hot Links – The best of the week

So here’s something new…a list of articles/photos/posts that have caught my attention during the week. There is no real theme here, other than the fact that these bits stood out from the bytes.

  • Hopefully, this list won’t cause you any retroactive embarrassment. (The Stew)
  • Apple Cinnamon Cake at Zoe. (quite possibly my new favourite blog)
  • I am making this tonight. (Bitten)
  • I bet she will ultimately end up wearing this on the red carpet.. (Flickr)
  • Who knew…it’s National Margherita Day (LA Times)
  • Coming soon to a TV near you. (Globe and Mail)

That’s it for now…if you find something you love, send it my way and I will post it on Friday.



Cheap and Cheerful – Sticky Lemon Chicken

I generally don’t advocate the preparation of anything with the word “sticky” in its description when feeding my children, but I will make an exception for this dish. It is so simple to prepare, taking about 25 minutes in total, leaving you plenty of time to wash off all of the sticky fingerprints left behind.

Sticky Lemon Chicken
I believe this dish originated with Gordon Ramsay

  • 8 chicken thighs (or whatever pieces your family prefers)
  • coarse salt and pepper
  • glug of olive oil
  • 3 cloves of garlic, peeled and crushed
  • 1 tsp fresh thyme (or 1/2 tsp of dried)
  • 1 Tbsp of cooking sherry or red wine vinegar
  • 3 Tbsp of soy sauce
  • 3 Tbsp honey
  • 1 lemon washed and cut into thin slices (remove the pits if you can)

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Instant Classic – Creamy White Beans with Leeks

I just learned that I am going to be a bachelorette for ten days…ten whole days. I have decided that since I have no one else’s culinary preferences to consider, I am making this for 9 of those ten days. Did I say ten days yet?

Creamy White Beans with Leeks
Inspired by Jamie Oliver

  • 4 mid-size leeks, washed thoroughly and chopped into fine slices
  • 2 cloves of garlic, minced
  • 1 tsp-ish of fresh thyme
  • glug of olive oil (times 2)
  • 1 tsp-ish butter
  • 1/2 c. white wine
  • 2 cans of white beans, drained and rinsed (I used canellini with delicious results)
  • 2 Tbsp-ish of creme-fraiche (perhaps sour cream would work here…let me know if you try it and what the results are).

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Braised Short Ribs with Tuscan Herbs

A friend of mine, who is a talented cook in his own right commented that I need something with “more fat” on my front page…too many vegetables in his opinion. I thought this dish would please him…lots of meat…rich sauce….nice spices.

What I really like about braised short ribs is that most of the work is done in the oven. There is some chopping to do on the front end, but it is the slow heat breaking down the collagen that gives these dishes their beautiful taste and texture.

Braised Short Ribs with Tuscan Herbs (or “congrats on your new job, sis” ribs)
Served with Mashed Potatoes with Goat Cheese and Roasted Beets with Honey & Thyme

  • 3-4 lb of beef short ribs
  • 3 Tbsp. olive oil
  • 1 medium onion, diced
  • 2 leeks, white and light green parts only, washed and chopped
  • 2 large carrots, washed and diced
  • 2 Tbsp tomato paste
  • 2 Tbsp rosemary, finely chopped
  • 2 Tbsp oregano, finely chopped
  • 4 cloves of garlic, peeled and minced
  • 2 c. + 1/2 c. red wine
  • 1 1/3 c. beef stock
  • 2/3 water
  • 2 Tbsp. flour
  • 1 Tsp. butter
  • 1 Tbsp. red wine vinegar

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