Author: Caterina Borg, Good Food Gourmet
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Luscious & Lemony Linguini with Clam Sauce
I love seafood…and living close to the water, I am grateful that I have access to delicious fresh seafood anytime I want. This is a perfect dish to serve for a light lunch or a hearty dinner. You can use fresh clams or canned chopped clams. I only had a can of chopped clams on…
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A Potato Burrito with Endless Possibilities….
Those who know me, know that I love potatoes…My childhood moniker was ‘Ms. Potato Head’, and no, it did not involve those cute and crazy little potato head characters…it was actually because I loved potatoes so much. My family always knew that if there were potatoes on the menu, they had better get to the…
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Australian Sausage Rolls
It’s funny what adults sometimes remember about their childhood. My memories strangely enough seem to revolve around food or events that we attended where I had the opportunity to taste unique things. One thing that was always a delicious favorite was something I used to buy at the school tuck shop (canteen). It was a…
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A Mountain of Perfectly Fried Calamari, A Few Beers & Great Friends…
Growing up in a family that was influenced by so many different cultures, I learned the secrets to making fabulous food early on. As I got older, I perfected many of these secrets and they now belong to my repertoire of go to recipes that I am compiling. One of these dishes is fried calamari.…
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An Unforgettable Mushroom Napoleon…
Several years ago, I had the opportunity to visit the Peabody Hotel in Orlando Florida. I was so impressed with the elegance of the hotel and the extraordinary dining experience, that I have never forgotten it. On this particular trip, I even discovered the famous Peabody Ducks. I had the opportunity to see their famous…
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Mother Sauces
I think that the basics of good cooking does not only involve the preparation of a good meal, but many times involves the preparation of a flavorful sauce that compliments but does not over power a dish. A mother sauce is a base sauce that is used in making different variations of the original sauce.…
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Sweet Noodle Kugel
When I was in College, several of my roommates were Jewish. I loved it when they came back after a Jewish Holiday and brought back all kinds of yummy leftovers that they would share with us. It is during these times, that I learned so much about Jewish cuisine and tradition. One of these…
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Apple Jalousie
I love apples…I’ll eat them fresh, dried, in pies, crumble, Brown Betty’s…you name it and I’m there. I was never a big pie maker, mostly because I don’t have the patience to make and roll the dough out. I think this has resulted from my pastry apprenticeship days when the Pastry Chef I was…
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Celebrate Summer With Stuffed Vegetables (Yemista)
I vividly remember my trip to Greece in 1977. I went as a 14 year old and came back as a 15 year old with a renewed love for the Mediterranean. I was lucky to have the chance to spend 6 glorious weeks with my aunt Litsa, my uncle George and my cousins Mary and…
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Australian (Aussie) Potato Cakes: Part 2
Many of you Aussies living abroad have struggled with not being able to find or make some of the beloved foods we grew up with…well, all I have to say is, “I hear you”. One of those items I used to love as a kid was potato cakes, also known as potato scallops in other…