August 30, 2018
Radishes and butter is a classic French “thing” but I have never had them with za’atar before. I found this recipe in Alison Roman’s book Dining In from which I have been cooking lately and thought I’d share it here, slightly adapted to my own kitchen. Za’atar is a middle eastern spice blend made with fresh thyme, oregano, sesame seeds, sumac and salt. You can make your own or buy a good za’atar at a middle eastern... View Article
June 10, 2017
My trip to the local market today did not yield much. A couple of bunches of garlic scapes, a few small new carrots and local walnuts was almost all there was. However, thanks to our local professional forager Scott Moran I also got wild watercress, cattails all peeled and ready to use and a pound or so of wild morel mushrooms. I know what to do with the morels and wild watercress, check upcoming posts.... View Article
May 19, 2014
I feel French today. It’s because of the radishes. They do it every time. One of the simple treasures of French food is the way they serve crisp radishes with butter and coarse salt alongside chunks of crusty French baguette. Oh so good and so very French. I adopted this French custom a long time ago when I heard about it from Jacques Pepin in one of his classes in Calgary. Recently I came across... View Article
