Home Authors Posts by Carolyne
Any way you enjoy my seafood gourmet dipping sauce, it’s one delicious sauce. The sauce keeps well, refrigerated, for a few days.
You might want to serve this with my Chicken Liver Pate. A different kind of surf and turf!
If you enjoy Asian coconut chicken rice or other coconut entrées, you might want to finish the meal with this delicious coconut panna cotta to continue the flavour profile.
It’s a mouth-watering delicious treat, especially for those who observe Friday fish days as a whole family meal. This is also an easy-make meal for those who live alone.
This remarkable tomato butter (marmalade) will be a recipe you repeat year after year. It’s made with your green beefsteak tomatoes, fresh on the vine, not yet fully ripened or, alternately, left on the vine at the end of the season.
I was recently introduced to Two Oceans South African Shiraz and was told it’s the same as my often used Obikwa. An oxymoron: the same but different.
This incredible chicken entree was one of my Gourmet Cooking with Carolyne first-year gourmet cooking newspaper columns in 1976. The chicken kiev is a perfect complement to my mashed whipped potatoes.
If you are fortunate to have delicate Arctic char, don’t waste even a spoonful. Switch it up like the salmon. Maybe add a tiny bit of my cranberry mayonnaise. Mouth watering yet?
These bite-size nibbles are a perfect size. Arrange for at least three per serving tucked among loosely arranged fresh Boston bibb lettuce on a large platter.
Fruitcake keeps for ages, but you could always freeze the leftover fruitcake, cubed. But I discovered an additional use: stuffing!