Food

 

Food is an important part of my life. My father used to say: “No problem can be solved on an empty stomach.” Family dinners where sacred in our house, and they still are. Cooking together, sitting down at a table, with families and friends always makes me happy. We don’t go out and eat that often. My husband use to say: “Why go out when I have a gourmet restaurant at home.”

We mostly eat out when we travel. Food becomes an important experience from other cultures.

I always cooked. I always created things, just for the fun of it. Then things became a little complicated when people around me wanted a repeat performance. My husband still talks, a decade later, about the “good sauce”, he hasn’t forgotten it and I haven’t been able to recreate it.

So, not to repeat that; I started to make some notes, that turned into a notebook, which turned into cookbooks. All because of an unforgettable sauce that can’t be remembered, nor forgotten.

Dark red apples on a counter

All about Apples, part 3

By Catherine on Tue, 09/27/2016 - 23:14
Let's wrap up the apple postings. We have two types of apples left. Juice- and wax apples.
In our orchard we have both red and green juice apples. When you microwave them they behave similar to compote-apples, though you feel the difference when you eat them. They are so moist so they drip when you cut into them.
Red and green apple

All about Apples, part 2

By Catherine on Wed, 09/21/2016 - 19:52
Let's continue to talk about apples. In our garden these apples are the next batch to mature and I simply call them Apple-pie apples, since that's what they do best. You can probably find them in different colors; but our varieties are yellow-red and slightly larger than our other apples, more oval than round in their shape.
Some yellow apples in a basket

An apple is an apple... Or is it?

By Catherine on Sat, 09/17/2016 - 19:56
We are lucky enough to have a small orchard, a total of 28 apple trees and three pear trees. The oldest trees was planted 130 years ago and they still give us fruit, so I feel blessed. The first apples mature in early august and then it continues until early November, depending on the weather. During a normal apple season we have 7 tons of apple, that’s around 14000 lb apple, so it’s a lot of apples.
Golden broth in a spoon

Stock or broth

By Catherine on Sun, 10/11/2015 - 20:26
Is there a difference between stock and broth? I had an old relative that was a chef and this is how I learned the difference. It’s basically the same thing, except for one major difference; broth is a seasoned version of stock. My relative used to say that; broth is nice to drink on a cold winter’s day, stock in a bowl and you call for the chef.

An ode to pasta

By Catherine on Thu, 09/03/2015 - 23:07
According to Washington Post yesterday, the sales of dried pasta has fallen 6 percent since 2009. The trend is the same all over the western world, even in Italy where the sales of pasta has plummeted by more than 25 percent. There’s mainly two reasons, gluten and carbs. Anti-carb diets have banned pasta as something evil.
Delicious and colorful Christmas cookies on a plate

I'm baking and decorating

By Catherine on Tue, 11/04/2014 - 21:28
Today I spent the entire day baking Christmas cookies, one of my favorite things to do. It’s for the Christmas Magic cookbook.
Even if it’s recipes I used for many years, I wanted to make them one extra time, just to be sure that they work as they should.
Delicate barbecued beef with sweet potato fries

The last barbecue of the year

By Catherine on Tue, 10/21/2014 - 21:00
One more picture from my new cookbook that will be out the week before Thanksgiving. The weather is getting cold, but that didn’t stop me from doing a nice barbeque yesterday and of course I need a picture.
Cut steak with potatos on a sallad bed

Our dinner

By Catherine on Mon, 10/06/2014 - 23:04
Right know I’m working on a Christmas cook book, the first book in a new series called “The Ultimate Christmas Handbook.”
The first book is called Christmas Magic and is all about Christmas traditions and where they come from. This is just a small sneak peek at one of the pictures in the book.