April 13, 2012
For this tartine I roast the fennel first and then pile it on a long slice of Poilane bread between layers of crumbled goat cheese. I then bake it in the oven for a few minutes to lightly melt the cheese and warm up the tartine. The fennel can be roasted a few hours in advance and kept at room temperature until you are ready to proceed. Save some fennel fronds for garnish, or use... View Article
April 13, 2012
A hearty lentil soup is comfort food for anyone with a Mediterranean palate. I make it in many different ways but it’s all variations on the same theme of aromatics (onion, garlic, carrot, celery) sautéed in olive oil and then the lentils are added with stock and cooked until softened. I sometimes add a grain such as rice or barley. Sometimes I add roasted peppers or another vegetable and sometimes I even add thin pasta,... View Article
April 13, 2012
Barley and beans is a nice combination for either soups or salads. See the salad category for the salad version of this pair. I often have cooked grains in the fridge and it’s easy to make a quick and delicious soup with them. Barley however cooks quickly so this soup can be prepared on a short notice. You can use vegetable stock but I find that chicken stock gives it a wonderful flavour. Ingredients: 3... View Article
April 13, 2012
If I had to choose a couple of favourite soups this would certainly be one of them. Simple, wholesome and easy to make, this is a delicious soup and has been part of my soup repertoire for many years. I make it with small white cannelini beans that have been soaked overnight. If you are in a hurry and wish to make the soup the same day you can boil the beans, leave them in... View Article
April 13, 2012
I make this corn chowder with fresh corn scraped with a knife straight off the cob. In addition I do not throw away the cobs but rather use them to flavour the stock. It sounds like a lot of work but really, it isn’t, and the resulting soup is delicate and flavourful. The potatoes make the soup thick and velvety and the corn give it a lovely texture. I suggest that you use an immersion... View Article
April 13, 2012
I found these giant white pumpkins at a farmers market in Kelowna and brought them home to Calgary at the end of the summer. After sitting on my kitchen counter for a couple of weeks observing the scene, they ended up being cut in half, rubbed with butter, sprinkled with brown sugar and roasted in the oven until tender soft. We ate one half just at it was, scooping the sweet flesh out of the... View Article
April 12, 2012
Apples It’s hard to think of an apple as a seasonal fruit because a good selection of apples is available all year round, flown in from wherever they happens to be in season. The apple, however, is a fall fruit and if you have ever seen an apple orchard, those trees laden with golden, red, green or pink fruit in September and October are as exciting as anything I have ever seen (I live a... View Article
April 12, 2012
Cactus pears arrive at the market in early fall and remain there, keeping an eye on the going on, until springtime. Like it’s name indicates, a cactus pear is the fruit of the cactus plant and true to the origin, it is protected by sharp and prickly thorns from the would be cactus pear assassins. Do not give up though. By the time the cacti fruit makes it to the market it has been stripped... View Article
April 12, 2012
Candied nuts are part of my kitchen repertoire. I make a batch and keep it in the freezer to use when called for. I use walnuts here but almonds, macadamia, hazelnuts and other nuts work just as well. To use in salads just scatter a few nuts over the top after you have tossed the salad with the dressing. Ingredients: 3 cups walnuts 1/3 cup sugar 1/3 cup water 1/4 cup honey 1/8 teaspoon cinnamon... View Article
April 12, 2012
Agave and crème fraiche combine to make a sweet and tangy dressing that goes particularly well with bitter greens such as arugula, endive and radicchio. I find that this dressing works best when blended with the help of an immersion blender Ingredients: 1/4 cup crème fraiche 1/4 cup agave syrup 1/4 cup apple cider vinegar 1/2 cup canola oil Directions: Combine all ingredients in a cup and blend with an immersion blender. The dressing will... View Article
April 12, 2012
Salads, especially those that include nuts and cheese, are particularly good when you add some nut oil to the dressing. Here is a dressing using hazelnut oil and some ground hazelnuts as well that give the dressing body and texture. Instead of using all hazelnut oil I divide the amount and use half vegetable oil and half hazelnut oil, for a slightly milder version of the dressing. You can however use all nut oil. Ingredients:... View Article
April 12, 2012
Classic vinaigrette made with Dijon mustard, garlic, vinegar and olive oil. Use the best ingredients you can find. Extra virgin olive oil from a reliable producer and good quality vinegar. What you put in is what you get out in flavour. Ingredients: 1 garlic clove, mashed or finely grated 2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons wine vinegar, red or white 1/2 cup olive oil, best quality extra virgin Directions: ... View Article
