November 26, 2019
I am more of an apple pie (tart, galette) kind of gal but since “Tis the Season”, pumpkin pie it is. I had leftover roasted pumpkin on hand so puréed it through a food mill for smooth texture. You need about 2 cups. You can use canned pumpkin if you don’t have fresh, I think it’s fine and many online recipe call for canned pumpkin. However, make the pastry yourself, please. It makes... View Article
November 25, 2019
This is not something I make frequently but when I want it I want it and today was the day. Luckily I had good homemade bread that worked well with this, or get a beautiful challah bread, or a brioche if you are lucky. Otherwise, any good white bread would do. You can use whole wheat but this is not a health dish, it’s more like a rare treat. It’s best to leave the bread... View Article
November 24, 2019
Marie Antoinette became famous, or infamous, for her saying “Qu’ils mangent de la brioche”, loosely translated to “let them eat cake”. Well, if she was offering brioche to the masses, maybe it was not such a bad thing (relax, just kidding). As it is brioche is my number one go to breakfast bread, even more so than the hallowed croissant, which I love as well. However, given a choice, which happens rarely, I would choose... View Article
November 17, 2019
Soup for me is second nature and as I mentioned before, I do not need or use recipes for making it so it is a little different every time I make it, depending on what I have on hand. This soup was a delicious combination of cooked white beans I had in the freezer, combined with potatoes, half a red pepper, a tomato and stock. For garnish I sprinkled along the side of the... View Article
November 17, 2019
I have been asked about the candied nuts that I often use in my recipe. It’s true, candied nuts is an item I always have on hand whether in my freezer or in a small dish on the counter, ready to be sprinkled onto salad, desserts, roasted vegetables etc. They add a sweet, crunchy element that I like. I have posted the recipe as part of a few recipes before but for... View Article
November 15, 2019
Who said it always has to be cheese? Crusty on the outside, warm and melty inside and beautifully bitter-sweet, these chocolate creations are easy to make and so good you will not stop at one. I make them on sourdough bread or baguette, not on a regular sandwich bread. The crispy, crusty grilled exterior is too delicious with the melted gooey chocolate inside. No recipe is needed as this much like making a grilled cheese... View Article
November 14, 2019
Panna Cotta in Italian means cooked cream, which essentially, it is. It is a rather loose “pudding’, not set so hard that it is stiff, and should have a slight jiggle on the plate. Normally you would serve panna cotta un-moulded. This often requires dipping the molds in hot water to loosen it up and inverting it onto individual dessert plate. It takes some coordination and “hold your breath” moments, hoping that... View Article
November 14, 2019
Here is a mushroom soup that I made with foraged hedgehog mushroom from Scott Moran @kelownaforager. These are special, fragrant variety that is similar to chanterelles but the underside does not have the normal gills or pores but rather soft hair or spine-like structure under the cap. I first tried them this summer and was quite taken by their perfume. It was quite amazing really, such prominent fragrance. I used them un different... View Article
November 13, 2019
If you buy a lot of food inevitably some vegetables will linger in the fridge, not going bad but needing to be used. This is the time to put a few of them together and make a nice crunchy salad that is substantial enough to stand on its own as lunch or light dinner with good bread. This hardly require a recipe but here are a few ideas of might go into... View Article
November 13, 2019
Once fall arrives soup season begins in my kitchen. I make a soup in a large le Creuset pot and then store it in 2-3 mason jars in the fridge so it’s ready to warm up as I wish. Lentil soups are regulars here and I usually mix 2-3 types of lentils together to make it more interesting. Soup for me is second nature and I don ‘t need a recipe to make... View Article
November 12, 2019
I made these little guys while visiting my daughter Alexis in Toronto. My daughter Jade and I flew to visit Alexis who is expecting a baby in January. We had a fun gals week, eating, shopping, cooking and relaxing. Too bad they all live so far from us. These are simple muffins that do not contain dairy or fat. The little bit of sugar is optional, I forgot to add it when I... View Article
November 12, 2019
Grilled cheese sandwich is a classic. I don’t make it often but throughly enjoy it when I do. My favourite way to grill the bread is in a panini maker. I like the grill marks and it crisps the outside while keeping the inside soft and chewy. I brush both sides of the bread with olive oil before grilling, to enhance the crisping of the outside. This time I had sage pesto in... View Article
