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| I’ve Got A Secret |
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| Written by Nancy Johnson | |
| Friday, 23 November 2007 | |
Anyone who has ever dined with me knows that I love to share recipes. I share, even if my dinner partner isn’t remotely interested in cooking. That’s because I have appointed myself as the recalcitrant Knight Templar of cooking — it is my duty to reveal the guarded secrets of the kitchen. I am happy to impart the combined culinary knowledge of generations, retrieved from the slightly dented recipe box in my brain. To me, the Holy Grail of a recipe always begins with a secret — some seductive and mysterious ingredient or culinary technique that elevates a dish from the merely mundane to the infinitely sublime.
You'll enjoy making these:Potato-Crusted Tilapia
Born into an Italian/Irish family where fabulous food and wine are always present, Nancy Johnson comes by her love of good times and laughter naturally. While earning her Culinary Arts certificate at George Brown College, she was thrilled to combine her passions for food, wine and being contributing food editor at Tidings. A veteran of the music industry, where she has met every superstar imaginable, Nancy has also enjoyed a freelance writing career with short stories published in Good Housekeeping and Woman’s World. If stranded on a desert island with only a corkscrew and a case of wine, she prays the wine would be Château de Beaucastel, Châteauneuf-du-Pape. Related items |
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