April 11, 2016
Poached pears are a classic desserts and I have posted recipes for poached pears here before. In that recipe I poached them in red wine and they were beautiful. Poached pears was also one of the desserts I found on almost all of the menus in Italy recently and I got to indulge myself in this lovely finale to many great dinners. The other day I found little honey belle pears at our local produce... View Article
October 8, 2015
I made these little muffins on the spur of the moment this morning, before my Italian teacher Gian Marco Litrico came over to give G and me an overview of Italian art, history and politics in preparation for our upcoming stay in Italy. Gian Marco is educated, knowledgeable and interesting and we had wonderful time looking at and talking about works of art and historical, religious and political figures in Italian history. I served these... View Article
September 7, 2015
A galette is a French style open-face freeform tart with the edges of the pastry folded casually up part way to contain the fruits. A crostata is an Italian version usually made with jam filling but also with fruits. This is one of my no-fuss go to desserts when there are nice fresh fruits that need a little pastry to become dessert. Because it’s free form you don’t need to worry too much about the... View Article
September 3, 2015
I can never resists fresh, ripe figs when I see them. More often than not I enjoy them fresh on their own but I also make a few things with them. They are nice roasted and served with salted orange caramel, added to salad or on top of a pizza. One thing to keep in mind about figs is that unlike other fruits, they don’t ripen sitting on your counter. They have to be picked... View Article
August 23, 2015
Fruit crisps are a perfect summer dessert. They are easy to make and showcase beautiful local and seasonal fruits. You can make them for one or for a crowd with equal ease and if you have a nice large pan to bake it in it looks quite beautiful. For a crowd I bake the crisp in a large, shallow paella style copper pan, garnish with edible flowers and herbs on top and I consider it... View Article
August 19, 2015
Summer is slipping by like sand through my fingers. Can we be nearing the end of August? The hydrangeas are beginning to show signs of the approaching fall as their colour turn antique rose and on my last trip to the market there were pears and a few winter squashes alongside ripe tomatoes, cucumbers and yellow beans. I love fall but not ready to give up summer just yet. There is still summer foods to... View Article
August 2, 2015
Ohhh, lots of good flavours in this simple dish. Remember the figs I bought in Calgary a few days ago? We enjoyed most of them fresh but I decided to roast the last few to extend their life a bit. Once you roast them they keep in the fridge a couple of extra days. Do you have disasters in your kitchen occcasionally? well, here’s mine. I have company this weekend and this morning I made... View Article
July 25, 2015
I brought back a flat of fresh, ripe green figs from the Italian market in Calgary. Ripe figs don’t last too long so I need to use them fast. I made a simple dinner today and thought that a couple of small pizzas with figs and a honey drizzle would be nice as part of dinner, and they were. I made them very simply, with gorgonzola on one pizza and goat cheese on the other.... View Article
July 16, 2015
Do you sometimes take your breakfast to go? I am not advocating it but if you do, then an oatmeal smoothie may be the way to go. I am a big fan of oatmeal for breakfast and this smoothie incorporates the elements of a morning oatmeal into a drink. Smoothies are not an exact science so don’t get hung up on quantities. Add your ingredients to the blender and enough liquid of your choice to... View Article
July 14, 2015
Bundt cakes are one of the easiest cakes to make. No mixer, not too many dishes, never fail recipes. If you find one recipe that works for you, you can improvise with the ingredients as long as you keep the basic proportions of wet and dry ingredients constant. Red currants make a sweet and tangy cake that you can serve on its own or with a little whipped cream or ice cream. The red currants... View Article
June 25, 2015
These tarts just sing of summer flavours: buttery pastry, tangy lemon and sweet berries. You can make them in individual tart moulds or in a larger one and cut in wedges, either way they are a lovely, light and summary dessert. I have already posted the recipe for the lemon curd so I will not repeat it here but will provide instructions for making and baking the pastry and assembling the tarts. When I make... View Article
June 23, 2015
I can squeeze a wedge of lemon on just about anything. It adds life to soups, salads, dressings, vegetables and fruits, not to mention water, sparkling or still. If you squeeze more juice than required for a recipe store the extra in a small container in the freezer so you can have it just when you need it. Don’t forget to also freeze lemon zest. Never squeeze a lemon without zesting it first. I wrap... View Article
