October 27, 2016
Roasting peppers transforms their flavour and texture and makes them versatile and adaptable to many dishes. I almost always have roasted peppers in the fridge, marinating in a little olive oil and flavoured with garlic, salt and pepper. I add them to grains and legumes, use them to top pizza or bruschetta and to make sauces and soups but my favourite way to eat roasted pepper is as they are an a salad. Since the... View Article
August 22, 2015
It is hard to describe peppers as summer food since they are available all year and in fairly good quality, but peppers grow in warm climates and are best in the summer bought at a farmers market from the grower. Red, yellow, orange, purple and green, sweet bel peppers are indispensable part of summer cooking. Chopped into salads, cut in strips for a stir fry, roasted over open flame, stuffed with grains and baked or... View Article
November 19, 2013
A few weeks ago my friend and blogger Val of more than burnt toast and I went to micro bar bites on Water Street shortly after they opened. We love the compact space, sitting at the beautiful long wooden bar and had fun and delicious food prepared by the talented chef Evelyn Takoff. I especially enjoyed the small plate of roasted shishito peppers, a mildly flavoured Japanese chili pepper that is harvested while green but will turn... View Article
May 2, 2012
Tartine is a French way of saying open face sandwiches. “shall I make you a tartine” is so much more alluring than “shall I make you an open face sandwich”, is it not? Don’t they understand romance? Tartines look so beautiful and are flavourful and satisfying. When making tartines I prefer to use Poilane bread if possible, imported from France, or another good quality country loaf, home made or from a good bakery. Poilane is... View Article
