November 13, 2019
Once fall arrives soup season begins in my kitchen. I make a soup in a large le Creuset pot and then store it in 2-3 mason jars in the fridge so it’s ready to warm up as I wish. Lentil soups are regulars here and I usually mix 2-3 types of lentils together to make it more interesting. Soup for me is second nature and I don ‘t need a recipe to make... View Article
November 12, 2019
I made these little guys while visiting my daughter Alexis in Toronto. My daughter Jade and I flew to visit Alexis who is expecting a baby in January. We had a fun gals week, eating, shopping, cooking and relaxing. Too bad they all live so far from us. These are simple muffins that do not contain dairy or fat. The little bit of sugar is optional, I forgot to add it when I... View Article
November 12, 2019
Grilled cheese sandwich is a classic. I don’t make it often but throughly enjoy it when I do. My favourite way to grill the bread is in a panini maker. I like the grill marks and it crisps the outside while keeping the inside soft and chewy. I brush both sides of the bread with olive oil before grilling, to enhance the crisping of the outside. This time I had sage pesto in... View Article
November 11, 2019
As much as I missed summer, fall produce kind of makes me forget about it eventually. This is late fall squash season and butternut, acorn, delicata, buttercup and more are piled high on the stands at the markets. I do my share to support local producers so I buy a lot of them. They look lovely on the counter, waiting their turn to be cooked, bringing a seasonal element and beautiful shapes and colour... View Article
November 9, 2019
Ingredients: 1 1/2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon A pinch of salt 1/2 cup roasted pumpkin puree (I had leftovers) 3/4 cup oat milk 1/4 cup orange juice 1/4 cup melted butter 2 eggs Directions: Combine flour, baking powder, baking soda, cinnamon and salt in a bowl and mix. Combine pumpkin puree, oat milk, orange juice and melted butter in another bowl and mix until... View Article
November 8, 2019
Bundt cake is my go to cake for everyday “countertop cake”. I also make it when I have guests, so they can help themselves to a piece of cake without much ado. Usually the standard bundt pan is fine but recently I bought these beautiful cake pans by Nordic Ware and have been enjoying the interesting shapes they create. They also slide out of the pan with ease. I made a couple of... View Article
November 6, 2019
These little beauties have a reputation of being very complicated to make. True, if you plan to use the bees wax the traditional Bordeaux method calls for greasing the inside of the molds. This did not appeal to me for some reason, although I did start with good intentions and went out and bought the wax (who knows if it’s the edible kind, I bought it at a candle shop). In any event,... View Article
November 5, 2019
I had leftover ganache from something I made the other day so I indulged in a few truffles. I tripple rolled them first in honeycomb I had also made the other day, then in cocoa powder, and last in ground candied hazelnuts, one of my favouriote things to have on hand in the kitchen. My leftovers only made a few but her is a recipe to make more. You should keep them in the... View Article
November 4, 2019
Making a beet soup doesn’t have to be a big production. You can use raw or cooked (roasted) beets and simply grate them in a food processor instead of chopping with a knife. I had a few roasted beets in the fridge that didn’t get used so I made them into a soup. I usually add a few potatoes at the beginning, or put cooked potatoes in the soup bowl when serving and pour... View Article
November 3, 2019
With all the beautiful squashes that are available at the markets of course I am buying and cooking them frequently. Roasting squashed of all kinds is probably my favourite way of serving them and then I can also use the roasted flesh to make into soups, use in baking and like this morning, use them in pancakes. I made these with leftover roasted butternut squash from yesterday and they were lovely, although I... View Article
November 2, 2019
My foodie friend Val and I traveled a couple of hours south a few weeks ago especially to get a sourdough bread from a chef who offers them at the local market. The bread was so outstandingly good that I made a few tartines with it, topping it with roasted peppers, figs and gorgonzola, beautiful ricotta and a couple of more toppings. The only one that got photographed was this breakfast tartine with scramble... View Article
October 31, 2019
Ingredients: Tart pastry: 1 2/3 cups flour 1/4 cup powdered sugar 1/2 cup cold butter, cut into small cubes (I put it in the freezer for 20 minutes). 2 egg yolks Place flour and sugar in the food processor and pulse to mix. Add the cold butter and pulse until the dough forms crumbs. Add the egg yolks and process until mixed in. If necessary add a tablespoon of water or so. Don’t wait... View Article
