Sometimes the simplest things are the best. The humble potato, roasted in olive oil and tossed with rosemary until they’re soft on the inside yet golden and crispy on the outside. Make some Rosemary Roasted Potatoes and you’ll know what I mean.
A few years ago we had the best mussels in Prince Edward Island after a golf game. Most of the golf courses served free mussels and the only thing better than free mussels is free GOOD mussels. And these ones were so good, we actually asked how they made them. Expecting a lengthy description, we were surprised to find out they were made with 2 ingredients. Beer and steak spice. No kidding. So we made Beer and Steak Spice Mussels at home and they were just as good as in PEI.
I just saw a new product in the grocery store. It’s a frozen Chicken Pot Pie from a certain chain restaurant that sounds like a ski cabin in the alps. I asked one of the staff about it and she said it’s really good. But then I thought a homemade version would be better and probably have a million less grams of sodium. The next day, coincidentally, my neighbour Rob brought over a Pheasant Pot Pie he’d just taken out of the oven. It was incredible. So I’m totally copying his recipe.
Believe it or not, this is a retro shrimp recipe. My grandmother and great aunt used to make this Shrimp Dip, which is interesting because shrimp wasn’t readily available when we were kids, nor was it cheap. Especially up here in the great white north. I suspect that they made it with canned shrimp sometimes. Fortunately, now you can buy frozen shrimp pretty much everywhere if you aren’t lucky enough to live on the Gulf of Mexico where fresh shrimp is plentiful. It’s delicious spread on crackers and is always popular at parties.
I bought myself an early Christmas present. A slick little cookie press. Nothing fancy, just a hand held manual press that’s also a decorating press. So I’d better be upping my cake decorating game. But for now I’ll start with Whipped Shortbread Cookies.