Left-Brain / Right-Brain Cookery
A double-take in the kitchen
LEFT BRAIN: Pumpkin Seeded Biscotti Black sesame seeds add especially good looks to these savoury toasts. Sometime I use black onion seeds instead (also known as nigella) as they have a pleasant pungency packed...
LEFT BRAIN: Roasted Squash Tart with Bacon & Cheese This is a sophisticated tart using ordinary grocery store items, including the pastry. It’s perfect for a luncheon or prelude to dinner either as a...
LEFT BRAIN: Fresh Tomato Tortellini Simple meals are desirable anytime, not just during the workweek, and this is one of restaurant quality. Serve it with tossed green salad and crusty rolls to mop up...
LEFT BRAIN: Fresh Cornbread Here’s fine corn flavour with added moistness from using pureed kernels as well as cornmeal! The kernels can be cut from a leftover cooked cob or poured from a freezer...
LEFT BRAIN: Strawberry Crumble This dessert is not overly sweet, just overtly delicious! It can be made with all strawberries or half strawberries and half rhubarb. Later in the summer try it with peaches....
LEFT BRAIN: Grilled Salmon Steaks with Shallots & Seared Leeks Seafood is an occasional treat in this family so it better be outstanding, which this is! This salmon is an elegant entrée, featuring a...
Tougher cuts of beef have tremendous flavour, however, slow cooking is needed. Here are two versions of beef short ribs, one on the barbecue and the other in the oven. LEFT BRAIN: Spicy Dino...
LEFT BRAIN: Colcannon This homespun Irish mixture is a combination that is endlessly adaptable, but always starts with potatoes and cabbage. The English have a version of this dish too, dubbed bubble ‘n’ squeak,...
LEFT BRAIN: Panforte This confection is a dense chewy mass of nuts and chocolate with just a little fruit and a hint of spices – yummy! It is a Siena, Italy specialty with history...
