This Week in my Kitchen

An Israel excursion – Hummus and pita

I just returned from a short excursion to Israel. It’s a long way from Western Canada where I live and I don’t usually make such a long trip for just a couple of weeks. Circumstances this time dictated that I had to be there on a short notice and in Montreal soon after for another event so two weeks it was. I was not travelling to explore food this time but in Israel (and with me) no matter what, it is about food. Israel is definitely a food culture.   After spending a couple of nights in Haifa at a […] 

Israeli pita bread

If you have ever been to Israel you’d know that the pita bread there is nothing like the dried disks of pita we get here. In Israel the pita is smaller, fluffier and so delicious it’s hard to stop eating it. I just returned from a short excursion to Israel where I indulged in some amazing foods both at restaurants and while visiting family. Let me tell you, Israeli food is worth a special foodie expedition. And so I returned from the journey craving more of the food and thought I’d try making the hummus and pita breads that I […] 

Lentils and Roasted Peppers Tartine

You may have noticed that I am a tartine fan. If it’s on bread, I love it. Tartine is simply a slice of grilled bread with a topping and you can find a few of the tartines I have posted here. I mentioned in another post that Holt’s Cafe in Toronto has some lovely tartines on their menu made with Poilane breads from Paris and whenever I am in Toronto I go to Holt’s for one of their tartines (let’s face it, it’s the clothes and shoes too). I used to have bread shipped to me from Paris (a little crazy, I […] 

Green Salad with Apples, Goat Cheese and Honey Vinaigrette

A beautiful salad is a work of art. The colours, textures, composition and flavours are appealing to both the eye and the palate. Whether you serve it on individual plates or pile it on a large platter for guests to helps themselves, always consider these elements when composing your creation. When dressing a salad, less is more. You don’t want to overwhelm the greens with too much dressing, too strong flavours, too much acid or too much oil. The oil to acid (vinegar or lemon juice) ratio should be nicely balanced, you know it when you taste it.  The dressing […] 

Cabbage, Farro and Vegetables melange

I am not very good at using the freezer but my fridge always has some cooked items ready to be incorporated into my daily adventure in the kitchen. Any time you’d look in my fridge you are likely to find a container with cooked grain or legumes, homemade dressings and sauces in little jars, store bought sauces that I like, creme fraiche etc. These items make it easy to quickly assemble a lunch or dinner which at out house are usually pretty simple but fresh. One such item that came in handy today is a container with cooked farro from […] 

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