I love to cook with fresh herbs, especially when they’re in the height of the season. And having fresh herbs at your fingertips makes cooking a whole lot easier. For a single cook, being able to grab a small portion of an herb when I need it is a huge savings on my budget. And there’s no waste. I use only what I need, when I need it.
As soon as herbs are in season, I head to my local garden shop and buy some plants. I put them around my kitchen in pots and plant the bigger ones out in the garden. Some of my preferred staples are: basil, thyme, rosemary, cilantro and Italian parsley.
If you don’t already do this, try it. It’s amazing what having fresh herbs right at your fingertips will do for your cooking.
Millions of us dine alone every night. Whether you’re a student or empty nester, or living alone because of a divorce like me, you often find yourself struggling with what to eat. Some people eat for nourishment, others for convenience and some are driven by their moods. Our relationship with food is an interesting glimpse into our lives. What, and how we eat, can be quite revealing. CONTINUED »
This is a perfect dessert to make when you feel like something indulgent, that’s quick to make (the hardest part is waiting for it to set!) It also makes a great party dessert as well. Simply increase the recipe and portion out the pudding into small, individual pre-made chocolate cups for a perfect bite-sized, elegant dessert. You can usually find pre-made chocolate cups at specialty grocery stores.
2 tablespoons sugar
1/2 tablespoon cornstarch
Pinch of salt
1/4 cup plus 1 tablespoon heavy cream
1/4 cup plus 1 tablespoon milk
1/4 teaspoon vanilla extract
2 ounces white chocolate, finely chopped
1. Whisk together sugar, cornstarch and salt in a medium saucepan. In a small bowl, combine heavy cream, milk and vanilla. Whisk into dry mixture, until dissolved and well combined.
2. Place saucepan over medium heat. Cook, whisking constantly, until mixture thickens, 10-15 minutes. Whisk in chocolate, until melted, 1-2 minutes.
3. Working quickly, ladle pudding into serving dish and cover tightly with plastic wrap, placing it directly on surface of pudding to prevent any air from getting to it. Refrigerate until set, at least 1 hour.