June 23, 2021
I first saw a version of this recipe on the Laura Calder Food Network show years ago. The recipe is for simply cooked peas and shallots in butter, to which you add torn leaves of butter lettuce, stock and dill. Simplicity itself. I serve this dish on its own with good crusty bread, over grilled bread or alongside other foods. I have seen variations of this recipe and it is a dish that is quite... View Article
June 14, 2021
I love the flavours of south east Asia but I find making the recipes difficult as I seldom have all the ingredients on hand and I usually cook with what’s in my fridge. To make up for this I always have green and red curry paste jars in the fridge along with small jars of grated lemongrass and even ginger in case I need it. I use these to make Asian style dishes that are... View Article
June 8, 2021
Before Covid I started inviting friends over for a glass of wine and some bites instead of a multi course dinner. It’s easy to prepare, I can sit and enjoy the company and there isn’t much clean up to do afterwards. This does not mean they have to go home hungry. You can prepare a few salads to serve with breads, a couple of dips (hummus, tzatziki etc.) a few fruits, a nice selection of... View Article
May 28, 2021
Roasted whole eggplant is a beautiful dish that not too many people know about. It’s very middle Eastern and in season you’ll find it served in many restaurants. Let’s first start with how to buy an eggplant. It should be heavy (ie full of moisture), with shiny skin and few if any blemishes. Lighter eggplants are already dehydrated and not advised to buy. Once you buy it don’t let it linger in the fridge to... View Article
May 28, 2021
I haven’t blogged in ages but thought I should put all my instagram recipes to the blog for ease of searching. I use the blog, at least in the past, as my own little cookbook reminding me of recipes I made and I my kids use it now and then to make things they remember from home. I believe that I have disconnected the mailing list at least temporarily now that I am doing an... View Article
May 21, 2020
Spring salads are so good because this is the time farmers get their first greens and the quality os superb. This is a simple salad made with thinly sliced ribbons of cucumbers and zucchini, beautiful local radishes and local fresh ricotta, all brought together with fresh dill, shoots, lemon and dill oil. If you are not inclined to make dill oil use good olive oil.
March 24, 2020
So I used the taco shells from the other day to make these tacos. Instead of beans I used shitake mushrooms and cauliflower, both chopped fine and sauteed so they looked like ground “meat”. Topping was aa simple pickled slaw, fresh tomatoes and queso fresco. Mexican crema is nice with it too. you can more “stuff”, I kept it fairly simple.
March 21, 2020
Mujadara is a classic middle eastern dish that I love and occasionally make. It consists of cooking rice and lentil together and topping with cruspy chopped onion. Simply delish. This is a version of the concept, made with leftover rice and lentils that I had and mixed with roasted ribbons of carrots and parsnips. This business of #stayhome, #flattenthecurve and #quarantinecooking is working well in my kitchen. I hope I am supporting the community by... View Article
January 23, 2020
A little early in the day for dinner but i am submitting an image to an online contest and wanted to have the recipe posted with it. Roasted cauliflower is one of my all time favourites. Easy to make it pays you back with loads of flavour and it takes well to different flavour profiles. I roast the cauli in florets, cauli “steaks” from the center cut or even roast it and serve it whole... View Article
January 22, 2020
Sometimes I venture into different cuisines and make a curry of sorts with what I have on hand in my pantry. In the last few days I have been working on a submission to an online food photography challenge and today’s challenge (for Saturday submission) was herbs and spices. Since I pulled out all the colourful spices for a photograph, I decided to use them in a dish for dinner, hence this curry. It’s a... 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
