The Seasonal Gourmet

A year ago today I launched The Seasonal Gourmet.  I was full of ideas but had no previous experience doing anything like this.  It has been a lot of fun and I’ve enjoyed every minute of it.  I’ve also been grateful to everyone for their feedback and support.  In the coming year I hope to bring you more great recipes and information about seasonal eating.  I also have a few new ideas that I might be trying out so stay tuned!  

I’d like to thank everyone who has been supportive of me, from trying my ‘experimental’ recipes to giving me ideas and inspiring me.  A very special thanks to Ronnie, Jenn, Allan and Judi for your encouragement. 

Meanwhile, to celebrate The Seasonal Gourmet’s first year, here are the top five most popular posts from the last 12 months:

Top Five Most Popular Posts – May 2008 to May 2009

5.  Peach Chutney

This summery condiment was first posted last August and has gotten a steady stream of hits ever since.  It’s a great accompaniment to grilled meats so give it a try once peaches come back into season!

4.  Caprese Salad

Another popular summer dish, my post on caprese salad was more of a guideline to presenting caprese salad in creative ways than an actual recipe.  A well-made insalata caprese with in-season tomatoes is a classic for a reason – it’s simple and delicious.

3.  Sausage and Mushroom Lasagna

I posted this lasagna in November and it proved popular through the winter when people were craving hearty comfort food.  It’s a bit heavy for summer but do try it once the weather turns cool again – it’s divine.

2. Leek and Ham Tart

This savoury pie is a great dish at any time of the day, from breakfast to dinner. Served with a salad or fresh fruit, it’s an elegant dish that can be made in advance so it’s ideal for casual brunches.

And the number one most popular post this year…..

1.  Braised Short Ribs

Hands down, this was the runaway hit recipe of the past year by a 2 to 1 margin. And with good reason – the ribs are absolutely delicious.  It’s ideal for winter entertaining because it can be made in advance and actually tastes even better the second day.

Thanks for your support and here’s looking forward to another delicious year!

Cheers,

Trish