French beans and asparagus salad with burrata

July 14, 2017

One of the culinary treasures of southern Italy (Puglia) is the burrata: a creamy, perishable cheese that is shipped daily to vendors and restaurants in other parts of the country to be consumed the same day. Burrata means “buttered” and in the categories of cheeses it is not a mozzarella, nor a mozzarella di bufala, although it is made with buffalo milk. To make burrata cheesemakers fill a thin skin of mozzarella with a mixture... View Article

Asparagus salad with preserved lemons

April 19, 2017

I am getting a little addicted to some of the food TV shows, particularly Master Chef Canada (home cooks) and now Top Chef All Star (professionally trained accomplished chefs). I have no idea how these people can cook like they do, with difficult ingredients and under such time pressure. I couldn’t boil water under these conditions. Apart from the entertainment value I watch the shows because I learn something and even if it is not... View Article

Roasted asparagus with orange sauce and hard boiled eggs

February 22, 2016

One interesting thing I observed in Italy is that they do not mix foods on a plate. Vegetables, at least in restaurants, are served on separate plates and generally brought to you in sequence, not all together. I am told by my Italian “crew” here that in private homes they do serve more than one thing on a plate, but not in restaurants. So, trying to extend our Italian adventure right here in my kitchen,... View Article

Shaved asparagus salad with chive flower vinaigrette

May 28, 2015

The salad was inspired by a conversation I had with one of my daughters (Alexis) who lives in Toronto and gets to eat at the many fabulous restaurants in that cosmopolitan city. She was telling me about a shaved asparagus salad she had at Buca Bar I believe and although we didn’t get to discuss it in details it stayed on my mind and I knew I wanted to make it. I didn’t have a... View Article

Joy Road Alfresco Dinner and Grilled Local Asparagus recipe

May 26, 2015

I just came back from another fabulous dinner event at God’s Mountain Estate in Penticton, a dinner catered by the incomparable Dana and Cameron of Joy Road Catering. These signature events they call alfresco dinners are held throughout the season (May to October) at the B&B overlooking beautiful Skaha lake. This evening it rained when we arrived and Dana and her team set the long table under cover on the porch overlooking the lake, so... View Article

Asparagus with Soy caramel – from Mollie Katzen Heart of the Plate

March 31, 2015

Once in a while I like cooking with Asian flavours and asparagus lends itself beautifully to Asian flavour profile. One of my favourite recipes was from Barbara Tropp’s book, it was either China Moon or The Modern Art of Chinese Cooking. I no longer have either of these books and a quick peek on Amazon shows they are selling for almost $200 each, likely because they are long out of print. Of course I had... View Article

Asparagus with herbs and long table orchard dining at the Food Writers Seminar

May 15, 2014

A bunch of tall and slim asparagus is resting on my cutting board while I get the vegetable peeler. I plan to gently peel away the skin from the root end, third of the way up. I don’t always peel the spears but since I like the look of the light green part that is hidden below the skin I thought I’d peel it this time. I am preparing lunch for a few of my... View Article

Asparagus Tart with Gruyer Cheese

April 30, 2014

This week I seem to be making foods that I don’t usually prepare. It’s nice to get out of the routine and make something new. Take this recipe. I use a lot of asparagus in the spring but tend to cook it simply, either steam, cook it in a skillet, roast in the oven or cook on a grill. As all recipes seem to happen, I took the asparagus out of the fridge to grill... View Article

Rice and Lentils with Asparagus, Snow Peas, Grapes and Candied Hazelnuts

March 26, 2014

Still in the process of submitting lentil recipes for the lentil recipe competition (why not?). This is a lovely vegetarian dinner dish that you can make with any vegetables that are seasonal and beautiful. With spring just around the corner we have beautiful asparagus in the stores now, some baby potatoes, snow peas and crisp radishes. I combined these with the rice and lentils and added sweet grapes and candied hazelnuts for a surprising layer... View Article

Free Form Spring Lasagna

March 17, 2014

It has taken me a long time to make the adjustment from cooking for five to cooking for two. I had to completely change my thinking and uncharacteristically begin to “think small” in the kitchen. Lasagna is one of those dishes that needed an adjustment. The large pans of lasagna no longer made sense for just the two of us. I am not a big fan of freezing things. Once it’s in the freezer it... View Article

Asparagus with Hollandaise Sauce

March 13, 2014

So it’s spring and I am cooking with asparagus again. I am posting this together with the white asparagus recipe in another post in celebration of a new season and a new crop of veggies. This is what’s nice about cooking a vegetable-centred cuisine, there is always something new and exciting. Asparagus is one of my favourite vegetables, green or white. I consider it a delicacy when used in season and as soon as the... View Article

White Asparagus with Warm Macadamia Pesto