There are a wide variety of cast iron dutch ovens on the market so do your homework and purchase one that is within your budget and start roasting. I have several cast iron dutch ovens and use them weekly to make stews, pot roast and a recipes from Master it on how to roast a…
Lemongrass lifts flavor in carrot soup
This is a lovely soup and especially when you can get carrots fresh from your garden or local farms. Even though the carrots are fresh, they are still peeled. I found this carrot lemongrass and coconut soup to be light and refreshing. It was also fun and easy to make, since the formula is…
Essentials
Is there a better time to talk about mastering some of the essential recipes mentioned in Rory O’Connell’s book Master it, than when the summer produce is in full swing…Especially with the abundance of fresh tomatoes, garlic, zucchini or courgettes and fresh herbs. There are three essential recipes which focus on tomatoes. How to peel…
“Go deep and master something…
“Go deep and master something. Going wide spreads your focus too thin”…..Leslie Bradshaw, CCO, Guide I read the above quote in Fast Company magazine a few years back and made note of it plus many other quotes from young successful people in that paticular article. Now that I am deep into achieving a better grip on…
Warmed grilled beef, beetroot and aioli….
With spring in full swing, decided to demonstrate this warm salad
Whisked-up sponge cake…yummy
This week 5 lbs. of fresh strawberries were delivered to my house along with two dozen farm eggs. Both were produced by Blue Yonder Organic Farm who have become a wonderful resource of finding the best ingredients for all of my recipes. I immediately made strawberry jam because there was no room in my refrigerator to…
Finding the best ingredients…
Rory O’Connell, author of Master it says “My approach to cooking is quite simple and not new. Use the best ingredients you can find, get organized and follow the recipe.” Shop well – Eat Well…sounds easy enough. Over the last couple of years it has taken me a fair amount of time to locate…
The Beginning of Mastering, “Master It”
Attending Ballymaloe Cookery School’s 12 Week Certificate Course in the Fall of 2013, located in Shanagarry, County Cork, Ireland is the true beginning of my culinary journey, which has led me to a desire of Mastering, Master it. Having had the privilege of spending three months there was truly the most challenging and life-changing experience encountered…
Mastering, "Master it" 