Potato and Carrot Mash

This is a bit unusual, perhaps, but oh so tasty. This would be a wonderful side dish for a barbecued steak.


  • 1 lb. yellow fleshed potatoes
  • 1/2 lb. carrots
  • 2 cloves garlic, grated
  • 2 tbsp. butter
  • 2 tsp. creamy horseradish
  • 1/2 cup sour cream
  • salt and pepper to taste

The potatoes and carrots should be peeled and cut into chunks. In a saucepan, cook the vegetables and the garlic until tender. This could take about 18 minutes. Drain really well.

In your electric mixer, combine the vegetables with the butter, creamy horseradish and sour cream until smooth. You may need to add a touch of milk to make the consistency you want. Add salt and pepper and serve with the steaks or ribs you have just taken off the barbecue.

Enjoy this dish.

Vegetable Timbales

If you are making the lamb (from yesterday) or a baked ham, this would be a perfect addition. Really pretty to look at and so delicious to consume. What a winner!


  • 2 cups asparagus, peeled and cut into 1 inch pieces
  • 2 cups cauliflower florets
  • 2 cups sliced carrots
  • 1  tbsp. shallot, diced
  • 3 large eggs, divided
  • 1 egg yolk
  • 6 tbsp. whipping cream, divided
  • 2 tbsp. freshly grated Asiago cheese
  • 2 tbsp. blood orange juice

Preheat oven to 350 degrees. Butter six 1-cup ramekins and line the bottoms with parchment paper. Butter the paper.

Steam each vegetable separately until just tender. Drain and pat dry with a paper towel. Reserve several pieces of each of the steamed vegetables and set aside. Enough to garnish the 6 ramekins.

In a food processor or blender, puree the asparagus and shallot until smooth. If necessary, drain through a fine sieve to drain excess liquid.

In a medium sized bowl, mix 1 whole egg, 1 egg yolk and 2 tbsp. whipping cream and whisk until well combined. Add 1 cup of the asparagus puree and whisk until well combined. Set aside.

Puree the cauliflower until smooth. In a medium sized bowl, mix 1 whole egg,  2 tbsp. asiago cheese and 2 tbsp. whipping cream, whisking until well combined. Add 1 cup of the cauliflower puree and whisk until well combined.  Set aside.

Puree carrots until smooth. In a medium sized bowl, mix together 1 whole egg, 2 tbsp. orange juice and 2 tbsp. whipping cream, whisking until well combined. Add 1 cup carrot puree and whisk until well combined.

Now for the fun part:

Set the ramekins in a baking dish. Add enough water to come up halfway on the sides of the ramekins. In 2 of the ramekins, pour 1/2 cup of the asparagus puree in. In 2 other ramekins, pour 1/2 cup of the cauliflower puree and finish the last 2 ramekins with 1/2 cup each of the carrot puree. Bake about 25 minutes or until a knife in the middle comes out clean. Carefully remove the baking dish from the oven and remove the ramekins and set on a rack to cool.

Run a knife around the edges of the ramekins and invert on a platter, making sure to remove the paper. Garnish each one by stacking on some of the reserved pieces, making sure to use all three on each ramekin.


Your guests will want to take pictures of these for sure. Damn, you did it again.


Cumin Roasted Carrots With Honey Lime Dressing

When you want something different for dinner and you have a few friends over, try this.


  • 3 lbs. baby carrots, trimmed and scrubbed
  • 2 tbsp. freshly squeezed orange juice
  • 1 tsp. ground cumin
  • 1 tbsp. chopped fresh thyme leaves
  • 2 bay leaves
  • 1/4 cup melted coconut oil
  • salt and pepper to taste
  • 1 cup plain yogurt
  • 3 tbsp. tahini
  • 1 tbsp. freshly squeezed lime juice
  • 1/2 tsp. lime zest
  • 2 tbsp. liquid honey

Preheat oven to 450 degrees. Toss together the carrots, orange juice, cumin, thyme, bay leaves and coconut oil on a parchment lined baking sheet. Season with salt and pepper. Roast, tossing occasionally until the carrots begin to caramelize and are fork tender (about 30-35 minutes). Remove the bay leaves immediately and discard.

In a medium sized bowl, whisk together the yogurt, tahini, lime juice and zest and honey. To serve, lay the carrots on a platter and drizzle with the dressing. Any dressing remaining, pour into a bowl and let everyone help themselves.

Now…even Mikey likes this….


Ginger Orange Glazed Carrots

Now I have to confess…growing up this was one vegetable I could not/would not eat. In fact, I went without dessert for one whole year but that is another story.

This is a wonderful way to elevate the lowly carrot to a “company-worthy” side dish to anything barbecued.


  • 2  1/2 cups carrots, sliced in 1/2 inch pieces
  • 3 tbsp. ginger preserves, chopped
  • 1 tsp. grated fresh ginger
  • 2 tbsp. frozen orange juice, concentrate, thawed
  • 1 tbsp. butter

In a saucepan, cook the carrots in lightly salted water for about 4 minutes. Drain and set aside.

In the same pot (save dishes) combine the ginger preserves, orange juice, grated ginger and butter, stirring until melted. Return the carrots to the pot, cooking, uncovered, for about 6-7 minutes until the carrots are tender and glazed.

Serve with barbecued ribs or chicken, along with buttered fettucine noodles. Awesome!

Guiness, Beef and Cabbage Stir Fry

This is a fabulous middle-of-the-week dinner in approximately 30 minutes from start to plating. It is tasty and is a spin on the Irish Stew we all probably grew up on. I know we did in our family.


  • 1 can Guiness Beer
  • 2-3 tbsp. honey
  • 2 tbsp. tomato paste
  • 1 tbsp. dry mustard
  • 8 x 1 inch wedges of green cabbage (cored, outer leaves removed)
  • 1 cup peeled carrots, cut in 1 inch pieces (baby carrots are best)
  • 2 tbsp. coconut oil (looks like lard in a jar)
  • 1 lb. top sirloin steak, cut in 1 inch pieces
  • 1 small onion, peeled and thinly sliced
  • 1 tbsp. flour

In a bowl, whisk together the beer, honey, tomato paste, mustard and a pinch of salt and cracked black pepper.

Place cabbage and carrots in a 2 quart baking dish and 2 tbsp. water. Microwave, covered on high for 9-10 minutes until tender-crisp, stir once and set aside, keeping it warm.

In a large skillet add the coconut oil and when melted, add the beef. Cook, stirring often for about 4 minutes until just slightly pink in the center. Remove from the skillet and keep warm.

Add the onion to the skillet and cook for 5 minutes  until really tender. Pour the beer mixture into the skillet. In a small bowl add the flour and 2 tbsp. of water, mixing well. Add to the onion /beer mixture, and cook for 3 minutes.

Return the beef to the skillet, add the cabbage and arrots, cooking until it becomes bubbly. This should only take about 2 2 1/2 minutes.

All this needs is a slice (or two) of good old-fashioned soda bread and, of course, another Guiness…..for  you.


*Note: Coconut oil does not make foods taste like coconuts.


Carrot/Ginger Soup With Chile Butter And Cashews

You may not like carrots, but I promise you, you will LOVE this soup. The chile butter and toasted cashews raise this to another level.

  • 2 tbsp. butter
  •  1 1/2 lbs. peeled carrots, cut in 1/4 inch rounds
  •  1 cup chopped white onion
  •  1 medium new potato, peeled and chopped
  •  2 1/2 tbsp. minced peeled ginger
  •  5 cups chicken broth
  •  6-8 tbsp. toasted cashews

Melt 2 tbsp. of butter in a skillet over medium heat. Add the carrots, onion, potato and ginger . Sprinkle with a pinch of salt. Saute until slightly softened (do not brown) but stir often for about 10 minutes.

Add the broth and bring up to the boil. Simmer now for 20 minutes and then cool slightly.

Puree in small batches until completely smooth. To make sure, press through a sieve. Return to the soup pot, season with a pinch of salt and pepper and bring to a simmer.

Ladle soup into bowls. Top with a dollop of chile butter and sprinkle with the cashews.

Chile Butter

1/4 cup butter, room temperature
2 tbsp. finely chopped flat leaf parsley
1/2 tsp. dried crushed red pepper

Mix together in a small bowl. Cover and chill. Bring to room temperature before using.

Toast the cashews in the oven for a few minutes. Chop coarsely.

Now, I ask you…..isn’t this a great way to eat carrots?


Carrot Puree Or Carrots Your Kids Will Like

Yeah, I know…they won’t eat them but this will make a difference (just like Don’s Special Beans does). It is so easy yet, tasty.

To serve 4:

  • 6 medium carrots, halved lengthwise and cut into 1/2 inch pieces
  •  1 garlic clove
  •  2/3 cup chicken broth
  •  pinch of salt
  •  4 tbsp. heavy cream
  •  2 tsp. butter
  •  1 orange, grated and juiced

Simmer the carrots, garlic, broth and orange juice, covered until the carrots are tender (15 minutes).

Puree the carrots and 1/2 the broth with the cream and butter in a food processor until smooth. If too thick, add more broth.

Sprinkle the orange zest over the carrots and serve. Yum!

Jicama Coleslaw

If you have never tried Jicama before, the next time you go to the market, buy one. Take it home and try this recipe. You may never make a salad again without it.

  • 1 small Jicama, peeled and finely julienned
  • 1/4 head red cabbage, cored and finely shredded
  • 1/4 head green cabbage, cored and finely shredded
  • 2 carrots, peeled and finely julienned
  • 1 large red (or orange) pepper, seeded and finely sliced
  • 1/4 cup olive oil
  • 1/4 cup rice wine vinegar
  • 2 1/2 tbsp. fresh lime juice
  • 2 tbsp. honey
  • pinch of salt and pepper
  • 1/2 tsp. chili powder
  • 1/2 tsp. red chili flakes
  • 1/4 cup finely chopped cilantro
  • 2 tbsp. mint, finely chopped
  • 1 large gala apple, peeled, cored and finely julienned

Toss all the vegetables together in a bowl, cover and refrigerate at least one hour – preferrably over night.

Whisk together the olive oil, rice wine vinegar, lime juice and honey. Add the salt, pepper, chili powder and flakes and combine well.

Pour over the vegetable mixture and add the cilantro and mint  (if you want it) and the apple. Toss well to mix. Let sit for about 15 minutes, tossing a couple of time to marinate.


Fall Colours In Trout Soup

We just bought some beautiful looking trout and this recipe came to mind.


  • 1/2 baguette
  • 2 tbsp. good olive oil
  • 1/3 cup Romano cheese, grated
  • pinch of cayenne pepper
  • pinch of sea alt  and freshly ground pepper
  • 1 medium onion, cut into a small dice
  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • 8 cups vegetable stock
  • 2 large sweet potatoes, peeled and cut in a medium dice
  • 4 medium carrots, peeled and sliced
  • 8 oz. fresh trout, skinned and boned
  • 1 tbsp. mixed fresh herbs, chopped fine
  • 1/4 cup sliced black olives
  • 1 cup grated mozzarella cheese

Tear the baguette into bite-size pieces. In a large bowl, combine the first amount of olive oil, romano cheese and cayenne. Add the bread and toss to coat. In a saucepan, toast the bread over medium heat turning often, until a golden brown. Remove from heat and place on a baking sheet in a single layer to cool.

In a straight sided pan, cook the onion in the second portion of olive oil until golden or about 7-8 minutes. Add the garlic and saute for 1 minute more. Add the vegetble stock, potatoes and carrots. Simmer over medium-low heat until the potatoes are cooked through but still holding shape (about 12 minutes).

Add the trout to the pan and cook for 5 minutes until the fish is opaque and will flake easily. Stir in the olives and herbs, breaking the fish into bite size pieces as you do so.

Serve immediately with the croutons and cheese.

This only needs that ‘missing’ glass of chilled white wine like a Mistura Branca from Quinto Ferreira Wineries. Yummmmmm…..

Brown Butter Carrots

My mother always said carrots were good for the eyesight. So, always wanting to help you, my reader for the moment, to retain good eyesight, this one’s for you.


  • 1/4 cup butter
  • 1/4 cup shallots, finely chopped
  • 1 garlic clove, peeled and minced
  • pinch of salt
  • 6-7 fresh sage leaves, coarsely torn
  • pinch of pepper
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 cup dried cranberries, finely chopped
  • bag of baby carrots, washed and cut in half, steamed

In a medium frypan, melt the butter and add the garlic, cooking until the butter becomes a nut-brown colour.

Stir in the shallots, and remaining ingredients except the carrots and cranberries.

When the sage leaves begin to wilt, add the carrots and cranberries, stirring to coat well.

Serve immediately with the rest of your entree.

All kidding aside, this is a tasty dish and even the kids would like it. The cranberries add a little sweet/tang that is pleasing to the palette. With the spices, it has a Mediterranean kick. Enjoy!

Carrot/Pecan Cake With Cream Cheese Frosting

Everyone has their favourite recipe and this just might be a new one to try the next time you have too many carrots in the refrigerator.

  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 cup Crisco oil
  • 3 large eggs
  • 1  1/3 cup flour
  • 1  1/2 tsp. baking soda
  • 1  1/2 tsp. baking powder
  • 1  1/2 tsp. ground cinnamon
  • 1/4 cup chopped candied ginger
  • pinch of salt
  • 1/2 tsp. pure vanilla
  • 2 cups grated carrots
  • 1/2 cup chopped pecans

In a large mixing bowl, beat the sugars and oil. When blended, add the eggs, one at a time, beating well after each addition.

Sift together the flour, baking soda, baking powder, cinnamon and salt. Stir this into the egg mixture.  Add the vanilla and stir to blend. Add the grated carrots, candied ginger and pecans and stir well.

Spread into a greased 9 inch square pan. Bake for about 35-40 minutes in a 350 degree oven. Check with a toothpick in the center of the cake  to ensure it is done. Cool on a rack.

Cream Cheese Frosting 

  • 4 ounces of Philadelphia Cream Cheese, softened
  • 1/4 cup butter, room temperature
  • 1 tsp. pure vanilla
  • 2 cups icing sugar

Beat the cream cheese, butter and vanilla until completely smooth. Slowly add the icing sugar and keep beating until completely smooth.

Frost the cake and keep in the refrigerator.

This is a moist, flavourful and wonderful version of a family favourite. The icing is as good as the cake. Try it, you’ll see.


Rack Of Lamb


This is what you serve your company with great flair.


  • 3 tsp. butter
  • 1 1/2 cups chopped white onions
  • 1 cup finely chopped carrots
  • 2 cups beef broth
  • 1 1/2 cups dry red wine
  • 1 cup chicken broth
  • 1 1/2 tsp. tomato paste
  • 1 tsp. finely chopped fresh rosemary
  • 1 1/2 tbsp flour

Preparation: Preheat oven to 400 degrees.

Melt 2 tbsp. butter in heavy saucepan over medium heat. Add onions and carrots and sauté for about twelve minutes or dark brown (not burnt). Add broth and next 4 ingredients and boil for ten minutes.

Mix remaining tbsp of butter with 1 tbsp flour to make a paste. Whisk into the sauce and simmer until the sauce thickens which should take about ten minutes. Strain the sauce and put back into saucepan, keeping warm until ready to serve.

  • 1 cup honey
  • 3 tbsp. soy sauce
  • 2 tbsp mustard
  • 2-1 1/4 lb. trimmed racks of lamb

Whisk honey, soy sauce and mustard in a small bowl, adding two tbsp. glaze to this. Place lamb on a baking sheet and brush each lamb rack with remaining glaze. Roast only until a meat thermometer inserted into the center of the lamb registers one hundred and thirty degrees. Continue brushing with glaze throughout the cooking process.

Cut the lamb between the bones and serve with sauce drizzled over.