New this week

December 1, 2016

Beet soup four ways

Making beet soup seems like a production but with a food processor it’s not that bad. Put on thin kitchen gloves to protect your hands from getting stained red and go for it. The results are worth it. I have some beet soup memories: a chilled beet soup with yogurt at the Dan hotel in Caesarea years ago, seated by the pool, my baby son in a stroller beside me; Beet soup with fried potatoes... View Article

November 29, 2016

Freezing and drying herbs

The growing season here is over in the Okanagan and it’s time to preserve some of the summer herbs  growing in our rooftop garden. Some herbs are best dried and kept in sealed jars, others of the leafy variety, like basil and sorrel, are best blended with olive oil and frozen in small quantities to be added to soups, dressing and other foods. I also mix some of the herbs together in one jar, in... View Article

November 27, 2016

Vegetable tagine

Tagine, is a Moroccan stew named after the unique pot in which it is cooked. Traditional tagines were made of unglazed pottery and comprised of a shallow base bowl with raised edges and a cone shaped lid that tappers at the top (see image below) and fits tightly inside the bowl. The shape of the lid is designed to keep the condensation of steam as the food cooks and return it to the food below,... View Article

November 23, 2016

Easy rice pilaf with broccolini

Rice pilaf is an easy and flavourful dish to make for a side course or, for us, a main. Classic pilaf is made by sauteeing the aromatics (onion, garlic and vegetables) in butter or oil,  adding the spices then adding the rice and toasting it in the skillet until it’s coated with the oil before adding the cooking liquid and finishing the cooking. I have a shortcut for you to make with an already cooked... View Article

November 21, 2016

Amsterdam Trip report (part 4 of 5): Proffertjes – little Dutch pancakes

I have one more report about Amsterdam but it’s not ready and I had to share with you the recipe for these little yeast pancakes they eat all over Amsterdam. My obsession during our stay other than art were these little pancakes they call proffertjes. Once I tried them a couldn’t go a day without. Proffertjes are served anytime although it is essentially a breakfast item. They are made with a yeast dough and cooked... View Article

November 19, 2016

Baked apple chips

Of course I love potato chips, who doesn’t, but trying to get away from the salt and fat is sometimes a good idea. For those occasions, you may want to make apple chips, especially now that apples are in season. These are very easy to make, especially of you have a mandolin to slice the apples with. You are aiming for uniformly thin slices and it’s easiest with a mandolin. You can if you wish... View Article

November 18, 2016

Mac n’ Cheese

I haven’t made mac n’ cheese in forever but was in the mood for them today. I didn’t have real macaroni so I used shell pasta, not too small, and it worked fine as the shape works well with saucy pasta. I made a small amount, only 8oz of pasta, because I didn’t want leftovers, too much food around here anyway. I like to serve mac n cheese in gratin dishes, sprinkle the top with... View Article

November 17, 2016

Amsterdam – Jordaan food tour with Eating Amsterdam (Netherlands part 3 of 5)

Once we got the museums and The Hague under control we were ready to explore the food scene in Amsterdam. I had a few food items on my “list” and a lot of them revolved around breakfast: dutch pancakes, dutch baby (a puffed pancake, but turned out they never heard of it) and the little pillowy pancakes they call poffertjes. In the street foods department I had stroopwafel (waffles) and dutch fries on the list.... View Article

November 15, 2016

Chocolate buttermilk bundt cake with chocolate sauce

This is a light and moist cake that keeps well although I doubt it will last long. You can fancy it up with a chocolate glaze or serve it with a scoop of vanilla ice cream and chocolate sauce (recipe below) as a casual dessert. Cake recipe adapted from Martha Stewart. Ingredients: 2 1/2 cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon coarse salt 1 1/4 cup buttermilk 1 cup... View Article

November 11, 2016

“Free form” wild mushroom lasagna

Usually making lasagna is a process and you end up with more than you need, especially when you cook for only 2 people. When the “deconstructed” movement in food came about it simplified a few versions of traditional foods, and lasagna was the perfect candidate. To make a simplified lasagna for two, or even just one, you can make it on the plate you serve it in by free-form layering of cooked pasta sheets and... View Article

November 8, 2016

Roasted squash soup with pumpkin seed oil

I love fall and its gorgeous colours and try to bring them into the kitchen and onto the plate. The golds, reds and greens of beautiful pumpkins and winter squashes are regular visitors here. Roasted, baked, made into soups, added to salads, used in pancakes, waffles or muffins, I don’t think a day does by without a touch of one pumkin or another in what we eat at home. The leftover roasted squash from the... View Article

November 7, 2016

Roasted mixed squash

This is winter squash season and piles of butternut, acorn, delicata, buttercup and more are piled high on the stands at the markets. I do my share to support local producers and buy a lot of them. They can sit on the counter for a while as part of the kitchen scene, bringing in a seasonal element and beautiful shapes and colour to your home. But of course they are meant to be cooked. The... View Article