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, 2014
I have been slowly getting over my fear of the outdoor grill. With this lovely kitchen installed on our rooftop patio I had to get in there and start using it. I have grilled pizzas and corn on the BBQ before, as well as grilled some vegetables but now that the weather is hot I am keen on making most of the cooking outdoors under the shade of the roof and umbrellas on the cooler... View Article
June 29, 2014
This salad is to go with the previous post of Thai Coconut Curry. It adds fresh and crisp texture and flavour to the cooked vegetables and rice. Adding more chopped lettuce would make it a little more substantial. I prefer to cut the cucumbers into diagonal wedges instead of slicing them into thin rounds. You can add other crisp vegetables, such a radishes or even a couple of cherry tomatoes for colour and another layer... View Article
June 29, 2014
Summer is slow to come here in Kelowna this season. Rain and cloudy skies greet us most mornings. I happen to love rain, the way the air feels, the sound of the raindrops falling and how green and bright everything looks against the grey backdrop of rain clouds. Something romantic, nostalgic, exciting and calming all at once. Leave it to nature to create the perfect harmony. If it’s windy my husband goes to “the other... View Article
June 28, 2014
The BBQ always kind of scares me. Not sure why but it’s a little intimidating, to say the least. Also the thought of cleaning it is out of the question. So, when something has to go on the BBQ I recruit my husband for the task, which includes the cleanup afterwards. However, since we had this beautiful outdoor kitchen built on the rooftop patio last summer I had to get over this fear and begin learning... View Article
June 22, 2014
I came back from Spain quite excited about olive oils. I have never tasted such special oils before. I was dipping my bread into luscious green olive oil that came from 1000 year old olive trees. Just think of it, the history that makes up the experience of such oils. Yes we can get good oils here but you know what I mean. I want to have 1000 years old olive oil like that every... View Article
June 21, 2014
I found a recipe for lentil-quinoa-kale-avocado tacos in the China Study All Star Collection cookbook. You must have heard about the China Study conducted by Dr. Colin Cambell. In one sentence, the findings of the study indicate that incident of disease is in direct proportion to the amount of animal protein in your diet, specifically, casein, the protein found in milk and dairy. I am not here to preach or tell you what to eat... View Article
June 20, 2014
If I see figs at the store I have to get them, provided they are ripe of course. Figs are one of the fruits that do not continue to ripen once it has been picked. If it is not ripe when you buy it it will not ripen in your kitchen. The figs should be soft to the touch but not mushy and should not ooze the syrupy juices. Here is a simple but so... View Article
June 12, 2014
In my last post about Joy Road catering alfresco dinner in the vineyard I promised to publish this asparagus soup recipe and here it is. This soup has been in my repertoire for a long time in a few variations (see here). I make it most often in the spring when local asparagus is fresh and full of flavour. Sometimes I use the potatoes to thicken it up, sometimes I just use loads of asparagus... View Article
June 6, 2014
This is a classic French dessert that I try to never miss when I am in France. You find it anywhere, high end, casual, family restaurants, it’s part of the French culinary vocabulary. It looks complicated but in fact is quite easy to prepare and the nice thing is that you can prepare it in advance and assemble at serving time. This dessert is made with a meringue that you cook in barely simmering water... View Article
June 4, 2014
Do you avoid cooking beets because of the leaking colour and the long cooking time? Granted, it can be a messy job but with your hands protected with thin kitchen gloves it shouldn’t be too bad and if you use fresh beets they cook in no time, really. You can use larger beets or baby ones, red, yellow or candy beets. They are all gorgeous and make a beautiful dish for the eye and the... View Article
June 3, 2014
I have posted a similar item before but made a couple of changes so here it is again. We had a group of friends over and I usually like to offer some appies with a glass of wine before dinner. It’s an ice breaker for people who may be new to each other, providing an informal opportunity to chat and get to know one another before we sit down at the table for dinner. It... View Article
