February 29, 2020
This is an easy if not quick bread recipe that you can make in a stand mixer with a dough hook. The secret to making this bread so flavourful is the long initial fermentation (12-18 hours) so it does require some planning. The crusty exterior is achieved by baking the bread in a covered enamelled cast iron pot (I use Le Creuset) because this keeps all the steam in and makes the outside so nice... View Article
December 4, 2019
Two hummus recipes in a row but that’s how it goes. One was so good I had to make one more but this time I had roasted peppers and added them to the mix. I also made a different flatbread, a very simple one with no yeast so it does not require rising time. I added a teaspoon of baking powder to lighten it up. It’s not vegan though, as I use yogurt instead of... View Article
November 2, 2019
My foodie friend Val and I traveled a couple of hours south a few weeks ago especially to get a sourdough bread from a chef who offers them at the local market. The bread was so outstandingly good that I made a few tartines with it, topping it with roasted peppers, figs and gorgonzola, beautiful ricotta and a couple of more toppings. The only one that got photographed was this breakfast tartine with scramble... View Article
July 6, 2018
Bread baking is incredibly satisfying, making something so delicious and soul-satisfying out of “nothing” (other than flour water yeast and salt). True, it takes a bit of skill and experience but isn’t this how it is with everything worth doing? Bread takes time to make, require rest between kneading or stretching and even an overnight slumber in the cool refrigerator benefits the dough and develops flavour and texture. The fridge can also help if you have... View Article
May 13, 2017
Naples left a lasting impression on me. There is something about this place that speaks to you, or shall I say sings to you, belting out arias from every street corner with drama, tragedy and romance all intermingled in a timeless opera of real life. We didn’t stay there long but just long enough to know that I have to go back. Pizza in Naples (Napoli in Italian) is extraordinary: thick and chewy crust, sweet,... View Article
August 19, 2016
Baking bread feels so authentic, so fundamental to cooking. Just think of all the cooks over millenia baking bread for their families and communities all over the world. I don’t bake bread all the time but as is my style, every now and then I go all in and bake all kinds of breads for a while and then move on to something else until I revisit this art again. The inspiration for this round... View Article
October 9, 2015
A while ago I posted a recipe for a no knead bread and thought I’d show you a variation, adding chopped olives and herbs to the dough to make it a little different. I have to admit that this no knead method took me by surprise the first time I tried it but it has become my go to method for baking bread. The flavour develops beautifully over the long, 18h fermentation, the crust is... View Article
May 9, 2015
There is something special about baking bread. Something artisanal and historical in creating a fragrant and crusty loaf out of simple ingredients, the same way cooks have been doing for thousands of years. I have always made bread the traditional way, making the dough, kneading it to develop elasticity and letting it rise long and slow in a warm corner of the kitchen, sometimes overnight in the fridge. I have made a sour dough starter... View Article
November 25, 2013
The other day I took an Indian cooking class at Poppadoms Taste India in Kelowna. Poppadoms is a fabulous Indian restaurant offering traditional Indian foods with a modern twist using local and fresh ingredients flavoured with spices brought over from India. Poppadoms is named after the paper thin, crisp, cracker-like bread traditional in Indian cooking. The owners of the restaurant are the Dosanj family, each working in and contributing to this thriving family business. Mother... View Article
September 4, 2013
I like simple foods but the food needs to taste good and look pretty. Tartines lend themselves to all these requirements: they are simple to prepare, flavourful and look so beautiful. Tartine is a perfect lunch. You can add a bowl of soup or pair it with a salad for lunch or serve it by itself as a lunch, light dinner or even a snack. I love tartines so much that I have a special... View Article
August 20, 2013
I was up at the Mission Hill Winery store a while ago and bought one of their chef’s heirloom tomato jam in a jar. I finally got around to opening the jar and liked the sweet and tangy, honeyed flavour. I can think of a few ways to use it but today it is going to top a quick pizza I am making on the grill in my outdoor kitchen. I didn’t make the dough... View Article
July 16, 2013
What? Potatoes and pizza? I am in. I have had a few potato pizzas here and there, the most memorable one at the exquisite Crazyweed in Canmore a while back. At Crazyweed they call theirs Bella Pizza and it has pesto, rosemary-crusted potatoes, mushrooms, charred onion and parmesan. It’s not the most common combination for pizza topping but a delicious and satisfying one just the same. If you are a foodie you look for new... View Article
