July 8, 2017
If you have your grill fired up it’s an opportunity to try a few grilled salad versions with summer produce. I particularly like to grill radicchio and serve it as a warm salad and this time with a few shitake mushrooms I had on hand. If you don’t grill you can make this in a skillet on top of the stove. The process is simple: cut the radicchio in half or quarters, brush with... View Article
December 24, 2015
The radicchio here in Italy is a completely different experience than the compact round ones we get in Canada. I have been buying them and indulging in salads of all kinds and also grilled them a few times. The radicchio rosso di Treviso, the elongated one resembling a Belgian endive, is what you find here right now at the markets. If you don’t have the Treviso type use the regular radicchio but perhaps but it... View Article
September 17, 2015
Pasta is a comfort foods that I turn to again and again. I have learned to make simple pasta dishes with only a couple of ingredients that taste good and leave you satisfied. This particular dish makes use of the purple radicchio that we usually tear or shred into into a salad. It has a slightly bitter taste and a sturdy texture that stand up to a quick saute and goes particularly well with simple... View Article
May 21, 2015
I haven’t spent much time in the kitchen this week. I have discovered the Apex Trail leading up to the top of Knox Mountain and got completely hooked on the hike and the area and have been going there every day. I hope this enthusiasm continues through the summer and fall because it is such a good workout in a gorgeous setting with spectacular Okanagan views. I do pack a lunch, enjoy it on top... View Article
July 5, 2014
Traditional coleslaw is a wonderful thing but it’s nice to create some variations. This salad is easy to make and lovely to serve whether you need a large salad for a group or a small salad for two. Quantities can be adjusted, it is “a handful of this” and “a handful of that” type of recipe. The foundation is the cabbage and you add whatever inspire you. I happen to love radicchio and the slightly... View Article
July 3, 2013
Potato salads are a regular feature in my summer kitchen. They are easy to make, satisfying and flavourful and I like them combined with other summer vegetables and dressed with a tangy vinaigrette. I noticed that I have been making more and more potato salads with vinaigrettes and less with mayo based dressing. This salad was made with waxy yellow skinned, golden fleshed potatoes that keep their shape when they cook. I steamed them over... View Article
June 25, 2013
Radicchio and endive are slightly bitter salad greens (or reds) that combine wonderfully with the creamy gorgonzola. To bridge the flavours I like it with honey vinaigrette and a scattering of crunchy walnuts. It’s truly a treat. When making this salad I prefer to chop both radicchio and endive with a knife into ribbons. I find that it’s easier to eat this way and with every forkful you get some of each of the leaves,... View Article
May 23, 2012
Here is the third instalment in the risotto “series”. See Basic Risotto Here and Spring Asparagus Risotto here. I decided to break the “series” up a bit so it’s not all risotto because I have been cooking so many other fun things and eager to share them on the blog. So, back to risotto. Once you have made a basic risotto, adding other ingredients to it can be fun and creative. Think about what is in... View Article
April 12, 2012
This salad features both grains and legumes, ingredients that I often combine. The soft beans combine nicely with the chewy barley and can be served hot or at room temperature as a substantial salad. I flavour this with roasted tomato oil that I make and often keep in the fridge. The tomato oil is so flavourful that you don’t need much more other than combining it with sherry or wine vinegar for a flavourful dressing.... View Article
