July 14, 2012
Vegetarian burgers are standard on the menu here in the summer. I make a recipe and if not using all the burgers immediately I freeze them individually, well wrapped in plastic bags and pull them out as I need them. They reheat beautifully in a 375℉ oven or on a grill. I make them with cooked lentils and whatever vegetables I have on hand. For these burgers you need brown or greenish lentils that cook... View Article
July 8, 2012
These last few days in Kelowna have been lovely, although I didn’t get to cook any dinners. With all the gorgeous produce in the markets I was eager to cook but I am coming back next weekend and staying for a while so will get to do more cooking then. I did have plenty of opportunities though to prepare snack food and I posted some of them in the last few days. This morning is... View Article
July 5, 2012
Since sunday I have had cheese fritters twice, both delicious. First time was at a hands-on cooking class party to celebrate my dear friend Marilyn’s significant birthday. We gathered at the home of Sylvia and Ray, owners of Wine & Thyme Cooking School in Kelowna and for a few hours got our hands wet and prepared some lovely foods based on recipes provided by Sylvia and under her supervision. Sylvia is Cordon Bleu trained and... View Article
July 4, 2012
There are countless “best” chocolate chip cookies recipes out there. I am not going to make any such claims. I am sure that your Mom makes the best ones. However, I have been experimenting with different ways of baking cookies and now and then will post a recipe that I think is good for sharing. I made these ones large, soft and cake-like with an additional egg yolk and glucose. I used glucose as it... View Article
June 29, 2012
We are in our Kelowna rooftop abode and the sun is shining so grilled panini with roasted red peppers is on the menu for lunch on the patio today. Panini is a grilled sandwich and it’s a good idea to have in your repertoire a few standby recipes to make when the need arises. A grilled sandwich is a lovely lunch or snack anytime. Together with a salad it makes a meal. Add a small bowl... View Article
June 28, 2012
Risotto cakes are a great way to use leftover risotto although I often make the risotto especially for making these cakes. The cooked risotto is already sticky and does not require egg to bind the cakes. If you have leftover risotto simply shape it into cakes, roll in bread crumbs and fry in a little oil until golden on both sides. You can also bake them in a 400 degrees oven, turning once to brown... View Article
June 28, 2012
The long weekend is here. Time for a leisurely brunch or dinner on the patio, weather permitting. Here is a recipe for quick spinach pancakes to make when you have fresh spinach on hand. These are good for brunch, lunch or dinner. For brunch try topping them with a poached egg and quick hollandaise. For lunch or dinner serve them with a dollop of crème fraiche or sour cream and serve with a green salad.... View Article
June 24, 2012
So, today is pizza day. This morning I woke up in the mood for making a few little pizzas to enjoy throughout the day. It’s raining and gray, the perfect kind of day to work with dough and let the aroma of cooked pizza, sweet and savoury, float throughout the house. I often make my own dough because it is so easy but I prefer to make it a day or two in advance to let... View Article
June 21, 2012
I have to confess that I have been on a cookie baking binge lately. I wonder what got me started? Probably my outing with my friend Anne who celebrates her wedding anniversary every year by donning her original wedding gown and going out in a “chauffeur” driven luxury car, dressed as a bride, delivering cookies (aha) to un-expecting and bewildered friends . I went with her dressed as the “bride’s maid” but more on that... View Article
June 20, 2012
When I have company over I like to have a few appetizers set out usually on one end of the long kitchen counter (island) as my kitchen is large and central and people like to gather here. This way I don’t feel left out of the early conversation. I don’t mind if my guests watch me put together the last few touches on the upcoming dinner, although I don’t often let (or make) anyone help... View Article
June 17, 2012
I am going to post a few recipes for baked pasta and might as well start with the most popular baked pasta, Mac and Cheese. I like my mac and cheese not too wet with a crisp top layer. Sometimes I layer a few slices of tomatoes in the middle and always sprinkle bread crumbs on top before baking for an extra crispy topping. The sauce is a basic béchamel with butter, flour and milk... View Article
June 16, 2012
A Mediterranean staple, hummus makes a lovey appetizer, snack or part of a salad selction anytime. You can make it from scratch by soaking dried chickpeas and then cooking them until soft, or you can use this quick version using canned organic chickpeas. If you cook the chickpeas from scratch be sure to add a teaspoon of baking soda to the soaking liquid. The chickpeas have a tough outer layer and the soda helps soften... View Article
