October 20, 2014
You may have noticed that I am a tartine fan. If it’s on bread, I love it. Tartine is simply a slice of grilled bread with a topping and you can find a few of the tartines I have posted here. I mentioned in another post that Holt’s Cafe in Toronto has some lovely tartines on their menu made with Poilane breads from Paris and whenever I am in Toronto I go to Holt’s for one of... View Article
October 18, 2014
I am not very good at using the freezer but my fridge always has some cooked items ready to be incorporated into my daily adventure in the kitchen. Any time you’d look in my fridge you are likely to find a container with cooked grain or legumes, homemade dressings and sauces in little jars, store bought sauces that I like, creme fraiche etc. These items make it easy to quickly assemble a lunch or dinner... View Article
September 28, 2014
I find that I keep referring to this recipe so often in my posts (using it in other recipes) that I thought I’d dedicate a separate post to it so it’s easier to refer to. I have this huge flat leaf parsley herb growing on the patio and I constantly chop off armfuls of stems to make this versatile pesto. I keep it in small jars in the fridge or freeze it for longer life.... View Article
September 25, 2014
Just like in fashion, the culinary world also has trends (kale, anyone?) and quinoa was a trend that took the culinary world by a storm. Unlike some other trends that come and go, quinoa is now comfortably embedded in the culinary repertoire of chef and home cooks alike, and for good reasons. It is easy to cook, adaptable to many preparation, packed with good nutrients and for those of you who are gluten intolerant, it’s... View Article
September 21, 2014
My last meal would have to include bread. It’s one of those thing I would not want to do without and I am not talking about the gluten free versions. Good, hearty, country style loaf with thick, chewy crust and dense, moist crumb, that’s what I am talking about, the kind of bread you’d bake in a community oven in a village in Tuscany or Provence. Needless to say there is always bread at our... View Article
September 20, 2014
Beets are in right now and I am taking full advantage of their freshness and abundance. I prepared a few jars of pickled beets, sweet and tangy and delicious, and have been roasting beets to serve as a vegetable or in a salad. I particularly like the elongated variety of beets and if I see them at the market they usually come home with me. Beets seem to have a bad rap and many people... View Article
September 18, 2014
Here is a recipe for delicious and simple roasted potatoes Greek style, roasted in a sauce of olive oil, lemon, garlic and a handful of fresh oregano. I have made this a few times lately without a chance of photographing the dish for the blog, they were snapped from the kitchen and devoured quickly. Finally tonight I managed a couple of pictures before they disappeared. The potatoes are soft inside, a little crispy on the... View Article
September 16, 2014
Did you know that beets and swiss chard belong to the same family? If you look at their leaves you can see the resemblance. These two also go well together and you can combine beets with the leaves of swiss chard quite nicely. I like beets and cook with them a lot in season, especially the little baby beets. In the winter I tend to make beet soup out of the larger ones and I... View Article
September 15, 2014
As the weather gets cooler I get in the mood for a heartier fare. A trip to the farmers market yesterday yielded a bag of sieglinde potatoes from Sweet Life Farms, beautiful green cabbage and black kale from another vendor and an orange cauliflower. I thought I’d combine all of them in a quick sauté for dinner, which is just my kind of food. I started with the potatoes as they take the longest to cook,... View Article
September 13, 2014
It’s not every day that I am invited to an organic tomato farm so when the opportunity presented itself to purchase tickets, I immediately did. This year Sunshine Farms hosted their first Tomato Festival on their farm, offering space to 50 guests of which I was lucky to be one. Both Val of More Than Burnt Toast and I, who never miss a good culinary opportunity, packed our cameras and hats and set out to... View Article
September 11, 2014
Roasted garlic deserves it own post. This easy to make and versatile item is often ignored but I am putting it back in the limelight. Roasted garlic is a different experience than fresh garlic. Roasting caramelizes the sugars in the garlic and the result is soft and buttery texture and sweet, mild garlicky flavour that goes with so many dishes. Think a whole head of garlic roasted to golden perfection, fragrant and ready to be... View Article
September 10, 2014
I attended the BC Pinot Noir celebration last week where the dinner was catered by Chef Mark Filatow of Waterfront Wines restaurant. Chef Filatow needs no introduction here in the valley, he is one of the very best and has three gold medals to prove it. One of the items on Filatow’s menu was a sieglinde potato salad with rosemary and roasted garlic aioli. Sieglinde is a certified organic summer potato, oval in shape an... View Article
