April’s Cooking

I look forward to making this recipe every year in the fall.  In the past, I have made my enchilada sauce from fresh pumpkin by; peeling, deseeding, chopping, roasting and pureeing it in my food processor.  I have since reevaluated the time involved and deided it’s okay to use canned pumpkin puree.  Of course, there [...]

After eating my fare share of gray mushy braised cabbage I yearned for a change.  This recipe is the change that occurred.  It is tradition for my Scottish in laws to have either brussels sprouts or braised cabbage with Christmas lunch.  A few years ago I introduced this recipe to them and now they make [...]

This recipe is my last homage to the summer.  I have seen similar recipes used as a salsa for dipping and main courses such as steak or fish tacos.  This recipe functions as a salad in its own right.  The light and refreshing flavors are addictive especially when the weather is warm.  Not to mention [...]

This is somewhat of an authentic Ragu Bolognese.  Traditionally Ragu Bolognese originates from Bologna Italy and is served with fresh tagliatelle.  It’s a staple in Great Britain house holds and lovingly referred to as “spag bol.”  Britain has adapted their own recipe which incorporates Worcestershire sauce and the Bolognese is served over spaghetti.  This recipe [...]

  This recipe is from Sue Lawrence’s Scottish Kitchen.  I adore her cook book and have made many of the recipes inside its binding.  These brownies have a lovely sophisticated chocolate quality along with the zing of fresh raspberries.  I was living in Scotland when I first experienced these brownies and had the opportunity to enjoy [...]