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Roasted rainbow carrots and roasted mini rainbow peppers

June 2, 2014

Roasting vegetables brings out the sweetness in them by caramelizing the natural sugars they contain. Roasting young and delicate spring vegetables is quick and with these little carrots it only takes minutes to prepare. I found the organic baby carrot in rainbow colours the other day, tops still attached indicating their freshness. I bought a bunch and roasted them simply with a little olive oil and a handful of thyme scattered on top. Spring vegetables... View Article

Spring gnocchi with asparagus and peas

May 29, 2014

I haven’t written about gnocchi for while and need to correct that right now. I sometimes make my own gnocchi and you can find the method for making it described in previous posts here and here. I have also posted a couple of delicious recipe a while back: one for gnocchi with sage butter and parmesan and the other for a delicious sweet potato gnocchi with corn and cream. I have to make that one again... View Article

Oatmeal with blueberry compote, hazelnuts and cappuccino foam and winery tapas dining in the Okanagan

May 29, 2014

I go to great length to have oatmeal for breakfast when we travel and it’s a standard breakfast when we are at home. Oatmeal doesn’t have to be boring, to me it isn’t in any event. There are different styles of oatmeal, depending on how they are cut and processed. Instant is out of the question and quick cooking is close second on the never never list. My favourite cuts are the old fashion and... View Article

Liberated Muffin tops, anyone? Banana-coconut-raspberries and a bonus muffin recipe

May 22, 2014

After the Seinfeld muffin top episode  I believe an entire industry developed from this idea. Muffin top pans popped up in kitchen shops and bakeries begun to offer this muffin alternative to anticipating muffin aficionados. I jumped on the bandwagon and bought a muffin top baking sheet and I have been totally in on the muffin top “movement”. I love the tops of the muffins. The bottom part is always tangled in the muffin cup and is... View Article

Free Form Trifle

May 21, 2014

Cooking mostly for two I find that I stay away from desserts that require a whole cake or a pan full of this or that. If I make a dessert I look for something that I can prepare with only 2 or 4 servings. No need for desserts lingering in my kitchen for too long and in any event I am sure I would want to make something new. This “deconstructed” or free form trifle... View Article

Egg, potato and goat cheese salad in butter lettuce cups

May 20, 2014

It is hard to drag me away from the kitchen this time of year. I have so much fun cooking and photographing the foods. Of course I have to squeeze “life” in there and I have a long list of other pursuits that interest me but I must say that the creative element of cooking, styling, photographing food and sharing it on this blog gives me a lot of pleasure. This week I have been... View Article

Radish and chive flowers on baguette

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

Laura Calder’s Salted Caramel

May 17, 2014

This is another gem from Laura Calder whom I have written about before. Her latest book, Paris Express is full of easy to make gorgeous foods and is a must have book in any cook’s library. I would love to take a class from her one of these days if she offers any. Lately I have enjoyed getting reacquainted with some of my cookbooks. I am rebuilding a cookbook library that counted more than a... View Article

Asparagus with herbs and long table orchard dining at the Food Writers Seminar

May 15, 2014

A bunch of tall and slim asparagus is resting on my cutting board while I get the vegetable peeler. I plan to gently peel away the skin from the root end, third of the way up. I don’t always peel the spears but since I like the look of the light green part that is hidden below the skin I thought I’d peel it this time. I am preparing lunch for a few of my... View Article

Marinated Carrots Sticks with Thyme and Oregano

May 14, 2014

I am still under the influence of tapas. We have just returned from Spain were we enjoyed tapas, pinchos and montaditos in all forms for the last few months. Truth be told, most of the tapas we found in Spain focused on Iberian ham of one kind or another and seafood of every variety. Being of vegetarian persuasions I sometimes found it difficult to find a vegetarian item on the pages and pages of tapas... View Article

Cauliflower Fritters

May 13, 2014

I open the small metal jars containing cumin and cinnamon and the sweet and pungent scents waft towards me, their perfume filling the air around the kitchen. This is definitely Ottolenghi-land. I have been cooking my way through a few of my cookbooks and Ottolenghi’s collection sits at the top of the pile. This one, titled simply Ottolenghi, the cookbook, was much anticipated and did not disappoint. It is full of vegetable centered recipes and... View Article

Lemon Sablés (French lemon butter cookies)

May 6, 2014

I have been cooking my way through Laura Calder’s latest book Paris Express, Simple Food from the City of Style. I love Laura’s cooking and was very disappointed when her James Beard award winning cooking show French Food at Home ended on the Cooking Channel. It was informative, educational and fun to watch. Laura is beautiful, sophisticated, funny and an experienced and knowledgeable chef . She left a corporate career to pursue culinary education in Vancouver... View Article