Lunch

Mar 17

Tartiflette – The not so traditional Alpine dish

For those of you that have been skiing in the French Alps won’t have failed to notice the popular dish of the region that appears on nearly every menu in the restaurants, Tartiflette. The dish consisting of potatoes, cheese, lardons and onions, and is like a big hug of warming, deliciousness that conveys an image …

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Dec 10

Individual Portioned Turkey Pot Pies Any Time of the Year

I will never tire of eating a turkey or chicken pot pie, nor will I tire of writing about a pot pie made from chicken or turkey. The problem is that in order to make a good poultry pot pie, leftover roasted meat and gravy (preferably giblet gravy) are critical ingredients to a perfectly baked …

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Oct 25

Meet Crostini’s Big Brother: The Open Face Broiled Sandwich

Call it what you will, an oversized Crostini or an Americanized Smørrebrød, the open face toasted or broiled sandwich can be as simple or complex as you wish and typically can be prepped with ingredients found in the refrigerator. The simplest of open face sandwiches that most of us are familiar with is the broiled …

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Oct 20

Spaghetti grows on trees

On April the 1st 1957, the BBC broadcast a 3 minute segment on the bumper spaghetti harvest in Southern Switzerland. As you will have noted from the date, it was an April Fool’s Hoax and it has been recognised as the largest and most successful hoax ever carried out on television. So much so, that …

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Oct 02

Crostini topping ideas

In some ways, Italy’s Crostini is similar to Denmark’s Smørrebrød in that they are both open sandwiches. Though smørrebrød tends to be eaten as lunch, crostini tend to be appetizers or antipasti. Crostini are small pieces of toasted bread, usually Italian or French, topped with a variety of meats, cheeses, vegetables or even just herbs or olive …

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