May 28, 2024
Do you like cime di rapa, aka rapini or broccoli rabe? It is bitter for sure but you can remove some of the bitterness by blanching in boiling water and replacing the water once or twice. For me it’s way too much work so I just boil it for a few minutes, drain and squeeze out excess water. I personally like some bitterness in food, like in radicchio, grapefruits etc., it suits my palate. This... View Article
May 28, 2024
Local spring asparagus, locally foraged morel mushrooms, soft poached egg, morel cream sauce. I was so excited yesterday at our farmers market to see Scott Moran @kelownaforagerwith piles of fresh morels and bagfuls of lamb’s quarter lettuce, all foraged in the hills and mountains of B.C. I wanted to prepare them the simplest way possible because everything was so fresh and beautiful. To prepare: Steam the asparagus until crisp tender. Wash the morels to remove any... View Article
March 30, 2024
Morning:), are you up? Early here on the west coast. Here is my contribution to Sunday brunch ideas this morning. Totally doable. I love making these puffed pancake aka German (pfunnkuchen) or Dutch baby. It’s a large, puffy pancake that rises and forms a golden-brown, crispy edge around the sides while remaining tender and custard-like in the center. I prefer to make them in smaller skillets for individual serving but they don’t always puff properly... View Article
March 30, 2024
And to finish the afternoon tea “series” here is the recipe for the scones that I served with strawberry jam and mascarpone (could not find traditional clotted cream anywhere). Here is the recipe for the scones: 2 3/4 cups flour2 teaspoons baking powder 3 tablespoons sugar 1/2 cup butter, cubed and cold 3/4 cup half and half1 egg for glazing. Place flour, baking powder, sugar and butter and process until crumbly. While processing drizzle in the cream until... View Article
March 22, 2024
Dutch baby pancakes. Love making these on a weekend. Top them with berries, whipped cream or creme fraiche, fruit sauce and maple syrup. To make: Preheat oven to 425F and place 2 6” cast iron skillets in the oven to heat (or you can make a large one in a large skillet. Cut in wedges to serve). I use an immersion blender to mix the batter, or you can use a blender. Combine :2 large... View Article
March 22, 2024
Whole wheat and rolled oats fat free pancakes. I found this beautiful local flour by Wolfgang Grain and Flour labeled certified organic and made from Red Fife wheat. Red Fife is classified as a ‘Heritage’ grain in Canada and the original grain has not been altered in over 50 years (no hybrids). It was the first variety of wheat registered in Canada. This flour was fine and silky and I will try it in a... View Article
March 22, 2024
Chia, granola and berries. This can be a breakfast, snack or even dessert. I use 1/4 cup chia to one cup oat or almond milk (homemade). Sweeten with a tablespoon of maple or agave syrup or just vanilla. Combine in a bowl and let sit, stirring frequently, until the mixture begins to thicken. Pour into glasses, cover and refrigerate to set overnight. To serve spoon granola over and add berries.Serve chilled.
March 22, 2024
Overnight oats or muesli. Is there a difference between the two? First time I had muesli was at the fabulous Lake Ohara Lodge in the beautiful Alberta Rocky Mountains. We used to go hiking there with the kids when they were young. When I think about it today I wonder how they managed hiking the steep Alpine trails but I know it left them with a love for the mountains and outdoors to this day.... View Article
March 22, 2024
Asparagus, poached eggs, brown butter (or make a hollandaise). A departure from mid week oatmeal, weekends offer an opportunity to indulge and escape from the hurried weekday routine. For me it’s savouring the aroma of freshly brewed coffee, enjoying the simplicity of buttered toast, or experimenting with a different brunch recipe. I try to make weekends a little different than our every day routine. This simple dish is just what it looks like:Steam or roast... View Article
March 22, 2024
His and hers weekend breakfast. Previous post was “his” with poached eggs. This is “hers” with butter beans and soy “hollandaise”. It’s not like I “never” eat eggs but right now I am interested in creating more plant based recipes. Steam or roast the asparagus.Sauté half an onion, slivered, in olive oil or water, add hot pepper flakes, the beans, S&P, cook to warm it up. The “hollandaise” I used was a thinned out plant... View Article
March 22, 2024
Good morning, here is my (borrowed) contribution to weekend breakfast: Oyster mushrooms, shallots, spinach, poached eggs. Inspired by Her dark Materials. Sauté sliced shallot, garlic and jalapeno in butter and oil until the mushrooms are crisp in spots. Add a handful of spinach and stir to wilt it into the mushrooms. Plate and top with a couple of soft poached eggs. I added some croutons sautéed in a bit of olive oil. Good with toasted... View Article
March 22, 2024
Morning, time for a weekend breakfast and asparagus are showing up at the stores, not yet local. Chop some asparagus into small diagonal slices and steam or cook in butter and salt. Slice additional stems lengthwise on a mandolin and steam or cook in butter. To make the omelette whisk 3 egg, pour into a pan with melted butter and cook until half done, stirring with a fork. Spoon asparagus on one side, add grated... View Article
