According to my numerous cookery books, 'osso buco' or 'ossi buchi' translated from the Italian to English means 'bones with holes'. However, esteemed food writer, Elizabeth David, wrote in Italian Food: 'Incidentally, I have seen it asserted that ossi buchi means drunken bones.' Either way, this classic Milanese dish is mouth-watering and bone-sucking good. One of the things I look forward to most on a Saturday morning is sitting at the kitchen table with Peter, reading the Sydney Morning Herald as we eat breakfast together. I go straight for the Weekender pages in the GoodWeekend magazine, looking for chef Neil Perry's latest recipes. Goat curry made its way into my life sometime in 2005, together with a completely new lifestyle following the breakdown of my 27-year marriage. I was living on my own for the first time ever and an entirely different (and delicious) world had opened up to me. That kind of change is somewhat curious. At first, it's daunting, as you've become so accustomed to living (or not) your life in a certain way, and old habits really do die hard. First and foremost, you have to get used to your own company, and that can be a mixture of feeling ever so lonely, yet knowing you're embarking on an awesome adventure. And then after a while you start to find your way, settling in to fresh routines, making new friends and trying new things. It's like dipping your toes into an icy-cold ocean, then gradually immersing your body in the cold water a little at a time, and finally plunging confidently into the briny deep — relishing the invigorating refreshment that it offers. On our way driving from Brisbane to our Noosa holiday destination last week, we stopped at Mooloolaba on the Sunshine Coast for a bite to eat. We'd been travelling since 9am and the 'food' served on the flight did little to fill our bellies. Surveying the various restaurants and cafés along the Esplanade, the menu at Hot Pipis caught our attention. 'I'm making meatloaf again tonight,' I said to Peter. 'The one with the black sesame seeds on top?,' he asked. 'Yep,' I replied. 'Great,' he said, his eyes lighting up. 'That's my favourite and it's a keeper.' Words like that coming from my man are music to this cook's ears. An eggplant or aubergine 'little plates' number on the menu at Soju Girl in the city took my fancy when dining with lovely friends recently. The dish featured a row of baby Japanese eggplants stuffed with spiced pork mince, sesame and pepitas, or pumpkin seeds. They were such tasty little morsels that I knew on first bite that I would like to recreate them at home. 'Eat your beans, pipike,' my mother would say - 'pipike' being a term of endearment meaning 'little chicken' in Magyar. I would pout and slump my shoulders, for my mother's green beans cooked as zöldbabfőzelék (or green bean stew) were not a favourite of mine. In fact, I disliked that dish (and it's spinach counterpart) so much that I can still recall gagging with every mouthful. Zsa Zsa, the family's little black dachshund (and my very best friend for many years), would look on from her red and white basket, ears pricked, eyes wide, and I could tell that she was pleased it was someone other than her naughty self being scolded (albeit gently). 'The wok is a miraculous pan, probably the most versatile cooking vessel ever created. [It will] will happily cook anything from an egg to a chicken... and has no need for design changes after centuries [and] millions of satisfied users.' Buon Giorno. Oggi facciamo polpettini in salsa di pommodoro. Un piatto classico, apprezzato da tutte le età. In other words, good morning. Today we are going to make meatballs in tomato sugo. This Italian classic is a favourite with young and old. Allow me please to introduce my friend, fellow cook and food blogger, Jane Smith a.k.a. The Shady Baker. Jane lives with her husband, Terry, and their young family on a sheep property in Western New South Wales. Jane and Terry are both fourth generation sheep farmers and their main family business is in wool, beef and lamb production. On the property, sheep are slaughtered and prepared by Terry for the family's own consumption, while Jane has a keen interest in baking bread and growing fruit and vegetables. I'm delighted that Jane has agreed share her method for roast lamb served with summer vegetables, hummus and sourdough rolls with us, just in time for the weekend. So, let's take a drive out into the country with Jane and Terry, and enjoy a baked dinner with them. Read more about Jane and her love of food at her lovely blog. |
Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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