Asparagus, Morels, Morel sauce, Poached Egg

May 28, 2024

Local spring asparagus, locally foraged morel mushrooms, soft poached egg, morel cream sauce.  I was so excited yesterday at our farmers market to see Scott Moran @kelownaforagerwith piles of fresh morels and bagfuls of lamb’s quarter lettuce, all foraged in the hills and mountains of B.C.  I wanted to prepare them the simplest way possible because everything was so fresh and beautiful.  To prepare: Steam the asparagus until crisp tender. Wash the morels to remove any... View Article

Shredded Salad with Hazelnuts and sweet and tangy dressing

March 22, 2024

Shredded salad with hazelnuts and sweet and tangy dressing. For the salad I used carrots and watermelon radish shredded with a vegetable peeler shredding blade. I added radicchio cut into thin strips with a knife (not torn) and chopped parsley.  Add a handful of dried cranberries and toss everything together.  Dressing:1 tablespoon maple syrup1 teaspoon Dijon1 tablespoon cider vinegar4 tablespoons olive oilCombine ingredients and whisk to emulsify. Toss the salad with some of the dressing.... View Article

Chocolate cookies

March 12, 2023

Nut Swiss Roll

January 24, 2022

A couple of cake rolls from the holidays, actually it’s one with two different topping cut in two (to accommodate allergies). You can do this in an hour start to finish, very easy. There is no flour here, just ground nuts.

French style peas and butter lettuce.

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

Potatoes and Eggs with Thai green coconut curry

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

Rye bread crisps

June 8, 2021

In the previous post I suggested serving eggplant salad with bread crisps. here is an easy recipe for crispy bread that would be nice any time you need a carrier for dip, a base for a salad or just something nice to snack on.

Roasted eggplant and red pepper salad

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

Chilaquilles with salsa verde

June 3, 2021

When visiting Cancun, as much as I enjoy going out for breakfast at one of the beautiful beach restaurants in this area, once in a while I have to put my cooking skills to use and make something at home other than the routine oatmeal that I usually “have to have”. Chilaquiles, a classic Mexican breakfast dish, is one of my favourite Mexican style breakfasts. Although it is seemingly a quick dish to make, it... View Article

Tomato Risotto

May 31, 2021

Risotto is an all-year dish, you can make it hearty in the winter with root vegetables and light and fresh in the spring and summer with peas, asparagus and like here, with tomatoes. Inspiration for this risotto was a NYT recipe but I did my thing and we loved it. To make start with the oil, shallots, and rice, then add wine and cherry tomatoes and reduce. Then start adding the stock, a bit at... View Article

Sourdough Discard Waffles with Oats

May 31, 2021

Whenever I make or refresh my starter I end up making overnight discard waffles. I leave the batter overnight and in the morning add a bit of oil, sugar and oat milk but no eggs. I imagine eggs may make them more fluffy but I like them the way they are and you can always add a teaspoon or so of baking powder or baking soda. These were baked in a small heart shaped waffle... View Article

Bitter Greens Salad with Figs, Gorgonzola and Caramel Walnuts

May 29, 2021

What kind of salad do you like? This is a bitter greens salad with ripe fresh figs, Gorgonzola dolce, caramel walnuts and a honey vinaigrette. Not too bitter…not too sweet…it is just right….Use radicchio, endive and some other mild greens for balance and colour (not arugula, it will be too much bitter). Toast walnuts with a little sugar in a skillet until sugar melts and caramelizes around the walnuts. Let them dry on parchment .... View Article