April 6, 2015
The simplest way to prepare artichokes is to boil them in lemony water and serve with lemon butter. To eat them you peel back each leaf and scrape the fleshy part at the bottom of the leaf with your teeth. It’s not the most graceful way to eat but can be quite interesting, raising the leaf to your lips, closing your teeth on the flesh and slowly pulling the leaf back with the silky, fleshy... View Article
March 23, 2015
If there was one food trend in recent history that can be called the trend of the century it must be kale. I have already waxed poetic about it before so I won’t make you listen again but that’s my opinion and I am sticking to it. Kale just won’t go away, and it shouldn’t. Kale salads are now de rigueur on restaurant menus and some are quite appealing. It is a good mixer but... View Article
March 19, 2015
I call this a mandolin salad because I slice most of the veggies that go into it on a mandoline type slicer. It doesn’t have to be a fancy one, the small plastic gadgets that are readily available work just fine. You can use a knife, but unless you have very good knife skills, I suggest you use a mandoline. I vary the dressings from olive oil and vinegar to sweet and tangy to nut... View Article
March 18, 2015
Here is a beautiful spring salad, full of vibrant colours and unexpected flavours and textures. What’s in it? Steamed creamy fingerling potatoes, thinly sliced crunchy radishes and red onion, roasted sweet mini peppers and a few briny olives. Tying them together is a creamy-tangy sherry vinaigrette and a sprinkling of parsley. This salad disappeared so quickly that I had no time to photograph it except for the little bit you see in the image. The... View Article
March 9, 2015
Sometimes the best salads happen when you least expect it. I was making a fennel and blood orange salad with the usual accoutrements and decided to add the lone acorn squash that was sitting on my counter. I roasted thin wedges of it with a drizzle of olive oil and a sprinkling of brown sugar and I have to say it made this salad (you can eat it with the skin, no need to peel).... View Article
March 6, 2015
It’s always interesting to see what other food bloggers write about. I have looked around on the internet and it seems the trend at the moment is to reflect about the change of season. It’s very tempting to talk about the change in weather and how one is emerging from winter hibernation. Some are still writing about making soups and curling up on the sofa with a cashmere blanket and a good (cook)book, others are... View Article
February 26, 2015
Kale salads took the culinary world by a storm and all of a sudden every trendy chef was offering kale salads on their menu. Suddenly, or so it seemed, there were curly kale and black kale and red kale and Russian kale available to us and we jumped on the food trend bandwagon. Kale has a strong flavour a sturdy texture and needs some help making it into a salad. We chopped, ribboned, even massaged... View Article
January 28, 2015
I have taken a liking to salads that are composed of many vegetables, all finely chopped and tossed together in a harmonious pile. They are easier to eat than a large leafy salad and the flavours blend together so nicely with the dressing, just my kind of thing. I have had one such salad recently on a side trip to Merida last week. We went there to take a cooking class at Los Dos cookings... View Article
January 8, 2015
One of the new hotels in the eco chic Tulum scene is hotel Mi Amor. It is part of a group of four Tulum hotels by the Colibri Hotel Collection that includes the Hotel Mezzanine, El Pez and the famed La Zebra, all situated on the Tulum white sand and turquoise water stretch of beach. We have driven past the Mi Amor on the way to the Mezzanine a couple of times while it was... View Article
December 10, 2014
Hola from the Mayan Riviera. We arrived here a few days ago and I am just getting into the swing of things. The pace is different here. The trip down was a “speedy” 26 hours with an overnight stay at an airport hotel, thanks to the monopoly that Canadian airlines have over the Canadian skies. I believe it takes the same amount of time to fly around the world. Upon arrival we had to endure... View Article
November 19, 2014
I was feeling good about drizzling balsamic crema on my salad instead of an oil based dressing (it is oil free) until I read the label and realized there were at least 9 gram of sugar per 1 tablespoon (15 grams) of the stuff. I was not impressed. Granted, this was a balsamic crema with strawberries and figs reduction, so it had more sugar. The plain balsamic reduction showed 3 grams of sugar per tablespoon,... View Article
November 6, 2014
I was travelling for several weeks recently eating at restaurants every day. As good as (some) restaurant food can be, I came home craving homemade fresh and simple food. I had good experience on these trips with Asian vegan food and came home excited and enthusiastic to make some at home. I have already made a couple of dishes that were blog worthy but had no opportunity to photograph them as I served them before... View Article
