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
May 23, 2012
Cauliflower, just like the name suggests, is a large flower belonging to the cruciferous vegetable family (think broccoli, cabbage etc). The standard cauliflower is white, resulting from the flower being hidden by the leaves wrapped around it, preventing sunlight from reaching it and making it green through photosynthesis (photosynthesis produces green chlorophyl pigment making veggies green) . It also comes in orange, purple and green colours, the result of mutation. I use it mostly during... View Article
May 22, 2012
Have you joined the quinoa “club” yet? It seems that every now and then a new trend takes over the culinary world and everyone starts cooking it. Quinoa is one such phenomenon. Quinoa looks like a grain but in fact it is a seed passed on to us through the ancient Inca culture. It’s known as the super seed and its claim to fame is the fact that it is gluten free and protein rich. In... View Article
May 18, 2012
Who doesn’t like potato salad? I make a few different kinds: my mother’s recipe with just mayo, carrots, and pickles, my mother-in-law’s with hard boiled eggs, an Italian one with olive oil and vinegar and a French one with wine, olive oil, red onion and shallots. Here is my recipe for the French potato salad. The wine replaces the vinegar in the Italaian version of this salad.You need to use waxy, not starchy potatoes so... View Article
May 17, 2012
Traditionally fennel is paired with orange and there are many salad recipes combining these two ingredients with various dressings. While tradition is important, so is innovation. Here is a salad combining fennel with another citrus, grapefruit this time, and a touch of exotic with a few slices of fresh mango I picked up at the Asian market the other day. I made different versions of this salad a few times while working on my salad... View Article
May 9, 2012
I had three beautiful zucchinis sitting in my fridge for the last few days staring at me with anticipation every time I opened the fridge. I finally got around to taking them out, pondering how to serve them. I decided to make them into little patties or cakes, use a few for dinner tonight and freeze the rest for another occasion. I added a baking potato to the mix, for the binding texture of the... View Article
May 7, 2012
The fabulous white asparagus is only in season for a very short time in the spring and when it’s available it is a regular guest in my kitchen. The gorgeous whitish stalks remain light because they grow buried in a mound of soil where no sunlight can reach them and make them green. The white asparagus is a bit tougher than the green. Snap or cut the stalk where it is vulnerable and breaks, then... 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
April 18, 2012
This is a nice salad, pretty and refreshing with many layers of flavours and textures. Use baby frisée and pick only the inner leaves to use in this salad. The endives are slightly bitter and benefit from a drizzle of honey just before serving. You can garnish it with chive flowers or edible flowers if you have them. The caramelized nuts are a must. If you don’t make them yourself you can easily buy good... View Article
April 18, 2012
Artichoke is truly a spring treat. Available for only a short time in early spring (let’s forget the dehydrated specimen lingering in the produce section other times of the year), you have to watch for it and catch it when it’s in its prime. I always think of an artichoke as a mysterious vegetable. Round and plump, enclosed in a protective thorny armor it challenges you to get close and discover what’s inside. One of... View Article
April 18, 2012
A simple pasta dish that I make often and toss with just cherry tomatoes and garlic sauteéd in olive oil while the pasta water is heating up. If you have cherry tomatoes of different colour use them to make a rainbow effect. What could be simpler? Ingredients: 1/2 lb spaghetti 4 tablespoons olive oil 1 basket cherry tomatoes, halved 3 garlic cloves, halved 1/3 cup grated Parmesan or pecorino 1/3 cup basil or parsley, chopped... View Article
April 17, 2012
Ahhh, tomatoes. Red and juicy, sweet and plump, tomatoes are the sine qua non of my kitchen. Asked to choose between cream or tomato sauce, tomatoes would lure me every time. Originally named Pomme d’Amour (Love Apple in French) tomatoes have had a love affair with culture and cuisine for thousands of years. They are believed to have originated in Mexico and were taken back to Europe on the explorers ships around the 1500’s. Italy... View Article
