July 29, 2013
My sister-in-law Tali is visiting from overseas and needless to say I put her to work in the kitchen preparing some of my favourite foods from Israel that she is an expert in making. Tali is a natural cook who knows instinctively what goes with what and how much of this or that to put in the dish. We have been having fun cooking in the kitchen for our group of 7 (vegetarian and non-vegetarians).... View Article
July 25, 2013
Rice pudding is one of those universal dishes you find in almost every cuisine. Flavours may vary but the idea is the same: rice cooked in milk with sugar and various flavourings added. I have made it with anything from vanilla and cinnamon to rose water, orange peel, nutmeg and raisins. I have topped it with fruit syrups, jams, caramelized nuts and coconut. I have cooked it with or without eggs, boiled it, baked it,... View Article
July 23, 2013
My friend Anne is one of a kind. Ageless, stylish and with sense of fun like no one else I know. I first met her when she came to one of my cooking classes a long time ago, before I switched careers and became a lawyer (she still has the lentil soup recipe from that class). We quickly became friends and that friendship has endured and deepened over the years and now I think of... View Article
July 21, 2013
My blogger friend Val (More then Burnt toast) and I just came back from a fund raising event at the Okanagan Lavender and Herb Farm in East Kelowna. It was a fund raiser dinner event for the Central Okanagan Hospice Association set in the beautiful lavender and butterflies gardens at the “farm”. The food was prepared by local celebrity chef Mark Filatow of the Waterfront restaurant and wine bar fame right here in Kelowna. The light... View Article
July 18, 2013
Farro is an ancient grain that came into vogue a few years ago and is now readily available in grocery and specialty stores. It is known by many names and there is some culinary controversy over this but who really cares? it is basically a nice nutty chewy grain that cooks quickly and beautifully and can be used in many dishes. Since it is a grain I cook it for breakfast occasionally and serve it... View Article
July 16, 2013
What? Potatoes and pizza? I am in. I have had a few potato pizzas here and there, the most memorable one at the exquisite Crazyweed in Canmore a while back. At Crazyweed they call theirs Bella Pizza and it has pesto, rosemary-crusted potatoes, mushrooms, charred onion and parmesan. It’s not the most common combination for pizza topping but a delicious and satisfying one just the same. If you are a foodie you look for new... View Article
July 11, 2013
Here is the recipe for the potato vegetable salad that I prepared for the Diner en Blanc the other day. As far as I am concerned it’s a full meal deal but also makes a nice substantial salad to serve alongside other foods. Make it with small new potatoes cut in half or quartered and add corn, green peas, green beans, radishes, green onion, shredded radicchio and whatever else strike your fancy. I like adding... View Article
July 9, 2013
I have written about fava beans here so I will not repeat the information except to say that Fava beans are a special summer treat that requires a little work. Not only you have to remove the beans out of their comfortable, cushiony pod, but you also need to pop each individual bean out of its protective waxy shell. But , you have done more difficult things and I assure you your effort will be... View Article
July 5, 2013
Simple yet delicious crisp salad made of shredded cabbage, chopped parsley and vinaigrette. As far as I am concerned simple is often the best, in almost everything. Instead of the usual coleslaw with mayo, why not try something light and refreshing? Toasted pumpkin seeds or chopped peanuts also enhance this salad. Of course you can elaborate, add red cabbage, shredded carrots, thinly slice onion, even apple. Go ahead, make my day. No, just kidding, I won’t... View Article
July 4, 2013
Pasta is probably my favourite food after bread, and if I can have both together I am pretty well in culinary heaven. I cook a lot of pasta dishes, some quick and light, some more substantial and either way they are always satisfying and good in their simplicity. I made this pasta for dinner using some vegetables that I intended to use and didn’t get around to in the last couple of days. I had... View Article
July 3, 2013
Potato salads are a regular feature in my summer kitchen. They are easy to make, satisfying and flavourful and I like them combined with other summer vegetables and dressed with a tangy vinaigrette. I noticed that I have been making more and more potato salads with vinaigrettes and less with mayo based dressing. This salad was made with waxy yellow skinned, golden fleshed potatoes that keep their shape when they cook. I steamed them over... View Article
July 1, 2013
I made this flatbread with whole wheat pizza dough I had lingering in the fridge for a couple of days. I was looking for pizza”esque” appetizer to serve with a glass of wine and thought the longer, rectangular shape would be good as it can be cut into strips that are easy to serve and eat. I made three flatbreads with three different toppings, each so good and deserving of its own post. Watch for upcoming... View Article
