Mac ‘N’ Cheese

Gourmet Mac ‘N’ Cheese …cooked in muffin pans, To make the Mac’n’Cheese: Cook – just to al dente – about 8 ounces of your favorite smallish pasta. I use fusillata. While it’s cooking: Grate 3 ounces Gruyere and 3 ounces

Posted in Alison Boston

Vegetarian Tourtiere

  Vegetarian Tourtiere What!? There’s no such thing! You can’t have tourtiere without minced meat. YES YOU CAN! I made it purely by accident, as with most amazing things, and it stands up to taste-testing by meat-eaters. Thing is, not

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Posted in Alison Boston, Baking, Recipes, Vegetarian
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  • Vegetarian Tourtiere
      Vegetarian Tourtiere What!? There’s no such thing! You can’t have tourtiere without minced meat. YES YOU CAN! I made it purely by accident, as with most amazing things, and it stands up to taste-testing by meat-eaters. Thing is, not…Read more ›
  • Turnip Pie the Spanish-Way (not)
    I was invited to a multi-national potluck supper, and was brain dead with what to make.  When that happens, I usually fall back on Spanish Tortilla de Patates, but I had yellow turnips in my fridge – not potatoes.  I’ve…Read more ›
  • Leeks ‘N’ Lentils
      Oh Yeah! The simplicity of this dish allows the flavours of the leeks and shiitake mushrooms to blend beautifully. It needs nothing more than salt and freshly ground pepper.  I thought about adding tumeric or fresh herbs, but loved…Read more ›