September 8, 2015
This is a recipe that needs no introduction. It’s one of the most popular dishes to come out of Italy but if you travel you’d know that almost every country has a version of this delicious bread and tomato dish. In Spain they have the delicious pan con tomate, where they rub a tomato over a grilled piece of bread. We had this for breakfast throughout out two months stay in Spain and i am... View Article
August 27, 2015
Soft inside, crispy on the outside, golden and delicious these are perfect for dinner, lunch or a snack, kind of instead of French fries. Some flavours simply go together and potatoes, olive oil, rosemary and coarse sea salt is a marriage made in culinary heaven, so simple yet so good.I shake a little paprika over the potatoes as well because i like the colour that it lends the roasted potatoes, reddish, golden, roasted. The type... View Article
August 26, 2015
I don’t make a lot of soups in the summer with two exceptions: tomato soups and corn soups. Making a soup with fresh tomatoes or fresh corm is a special treat that I reserve for summer cooking. A farmer nearby grows small round tomatoes that are juicy, sweet and delicious. I put a bunch of them in my Le Creuset pot with olive oil, onion, garlic and stock and a while later I have a... View Article
August 25, 2015
A lesser known bean variety and one you should put on your market list is the yellow Italian flat beans that are available for a short time during the summer. For reasons that escape me, they are called wax beans. Young and fresh Italian beans will be flat and smooth. If they have bumps over the beans inside then they are beginning to age and will not be as tender. Since they are “Italian”, I... View Article
August 20, 2015
I have taken to entertain friends for a glass of wine and appetizers instead of long, multi course dinners. It gives me a chance to visit rather than be up and down preparing, plating, serving and clearing. Not that dinner entertaining is over, but now when the weather is good it’s easy to say “come for a glass of wine”. So far no one filed any complaints. Since I keep my kitchen mainly vegetarian I... View Article
August 13, 2015
Roasting a cauliflower transforms its flavour and texture, and I am sure would convert even my friend Val to loving this veggie. The sugars in the cauli caramelize and lend a smoky-sweetness that is very enticing. Cauli comes in many colours, from white to orange to purple and green. Each has a slightly different flavour profile and unlike purple beans or purple asparagus, they keep the colour during cooking. The colourful variety makes a beautiful... View Article
August 9, 2015
This summer I have made so many potato salads you’d think it’s the only thing we eat here. Well, almost, but not quite. I usually add a couple of other vegetables or grains or legumes to make it a dinner. We often eat outside on the patio in my outdoor kitchen, surrounded by hydrangeas, lavender and lilacs and a whole bunch of herbs. I don’t mind winter but I love summer and since the season... View Article
August 5, 2015
Roasted garlic is useful in the kitchen and very easy to make. Roasting makes the garlic mild and slightly sweet and the texture becomes creamy and spreadable. Use it to: Spread on a pizza before piling other ingredients Fold into mashed potatoes Add to pasta Add to sauces Add to soups Serve as a spread with crostini Make roasted garlic oil Add wherever a mild garlic flavour is desired Keep in mind it is... View Article
July 23, 2015
Driving through Banff the other day we stopped for lunch at Nourish Bistro on Bear Street, known for their innovative vegetarian and vegan cuisine. We ordered three dishes between the two of us: fresh peas and coconut soup, 420 burger and a slaw with pickled asparagus garnish. The menu was not overly descriptive so I cannot tell you what each dish was made with other than describe what I saw. According to the menu the... View Article
July 21, 2015
Here is a quick and simple pasta recipe that I make with fresh market vegetables. This time zucchini and a sweet red pepper combine with short pasta to make a light dish that can be served warm or at room temperature as a summer meal on the patio. A good baguette, a drizzle of olive oil and crisp green salad with a simple vinaigrette is all you need to go with it, if anything at... 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 13, 2015
This recipe is for the rice, lentil and noodle bowl that I served with the Israeli tomato-cucumber salad the other day. Together with grilled corn on the cob and French baguette it made a lovely summer patio dinner, all plant based. I also made Rosemary lemonade to cool us down, love lemonade in the summer. I cooked everything together pilaf style so the rice, lentils and noodles are ready at the same time. If you... View Article
