May 21, 2015
I haven’t spent much time in the kitchen this week. I have discovered the Apex Trail leading up to the top of Knox Mountain and got completely hooked on the hike and the area and have been going there every day. I hope this enthusiasm continues through the summer and fall because it is such a good workout in a gorgeous setting with spectacular Okanagan views. I do pack a lunch, enjoy it on top... View Article
May 20, 2015
I have written about Laura Calder before so you know I love her recipes. They are often simple enough to prepare yet are sophisticated with clean and layered flavours. Just like food should be. This little chocolate mousse is a quick dessert from her latest book Paris Express and I wanted to share it with you. You can serve it simply with whipped cream and fresh berries or elaborate with spun sugar. To be honest, I need... View Article
May 18, 2015
I saw these pears at the store the other day. You think of pears as a fall fruit but this honey belle pear variety is only available here for a short time in the spring, from March to May. It’s a New Zealand pear, small and colourful with a pink blush over a lovely green background. It has a sweet flavour and crisp texture and I enjoyed eating it fresh, sliced into salads and poached... View Article
May 17, 2015
On a recent extended stay in the Yucatan I attended a cooking class (several, really) and watched local Maya women making corn tortillas by hand, beautiful, symmetrical, thin and perfectly formed round tortillas. When you watch them making it seems so simple, roll the dough into little balls and slap it into a perfect rounds between the palms of your hands. Not so fast. Try and do it yourself and let’s see how easy YOU... View Article
May 14, 2015
Not sure what the origin of shakshuka is (Ottolenghi says Tunisia) but it is very popular in Israel as a breakfast dish. Shakshuka is easy to prepare and kind of exotic looking if you cook and serve it in a cast iron skillet. It’s a good dish for a large breakfast crowd as you can cook it in a large skillet with as many eggs as can fit in and your guests can spoon their... View Article
May 12, 2015
Rich and velvety chocolate ganache sandwiched between two crisp chocolate cookies is a treat for any of the chocoholics out there. If it’s too much chocolate you can use raspberry jam between the cookies instead. I have been on a baking spree lately, baking breads, biscotti, a couple of cakes and orange muffins. I don’t know about you but with me it like that, I get on a roll with one thing or another until... View Article
May 10, 2015
This is a cross between a cheese cake and a butter cake, combining the best of both. It’s a very moist and light cake dotted with fresh berries and scented with lemon zest. I saw the recipe in Bon Appetite and marked it to make when the need arise, and it has. I like the look and aroma of a freshly baked cake on the kitchen counter inviting you to slice a piece and enjoy... View Article
May 9, 2015
There is something special about baking bread. Something artisanal and historical in creating a fragrant and crusty loaf out of simple ingredients, the same way cooks have been doing for thousands of years. I have always made bread the traditional way, making the dough, kneading it to develop elasticity and letting it rise long and slow in a warm corner of the kitchen, sometimes overnight in the fridge. I have made a sour dough starter... View Article
May 9, 2015
Okanagan Wine Festival offers many opportunities to educate your mind and palate by tasting local foods, wines and cheeses. One such opportunity presented itself the other night at a grilled cheese tasting paired with local wines, presented by Dairy Farmers of Canada. The event took place at the upstairs room at the Eldorado (affectionately referred to as the El by locals). The room was set with linen covered round tables for 8 and each guest... View Article
May 7, 2015
Like dipping something into your coffee, tea, vin santo or moscatto? Here is my go-to recipe for Italian biscotti that I make when I have the urge to dip. Biscotti is an Italian creation of twice (bis) baked (cotti) elongated cookies that dates back hundreds of years. Traditional biscotti are made with hazelnuts and aniseeds but there are many variations. They are usually dry and crumbly but I like them not-so-dry. Adding dried fruit like... View Article
May 6, 2015
I am sure anyone who cooks has some foods that they can make without a recipe and soups must be among them. Do soups really need a recipe? You kind of build a soup layer by layer with what you have on hand. This beans and pasta soup is the one I go to when I need a good hearty soup that doesn’t require any special trip to the store because I usually have all... View Article
May 4, 2015
Since we live pretty central here in Kelowna, it’s easy to invite friends over for a glass of wine before going out to dinner at a restaurant nearby. This was impossible to do in Calgary as we lived out of town on an acreage and it was too far out of the way for dropping by before dinner. So I started thinking of a few simple appetizers to serve that are not too heavy and... View Article
