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
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
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
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
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
Purple cauliflower is not always available but when it is at the market I grab it, if only for its colour. I like mixing the white, yellow and purple cauliflowers in salad, roasting them or making soup with one or two colours together. This purple dude was sitting in my fridge and I just didn’t get around to it so finally I thought I’d roast it and make a beautiful purple dip or spread... View Article
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
Once autumn descends on our little town it puts me in the mood to fry things and one of the easiest things in this category is fritters. But there is a story to go with the recipe. Our local co-op One Big Table issued a challenge to submit recipes using two or more ingredients from the store. OBT is unique co-op dedicated to offering local produce and artisanal products from the Okanagan and surrounding area... View Article
So I am trying to keep up with my instagram posts and post them on the blog with a recipe at the same time. This can be a problem as I often have more than one Instagram post a day. I’ll have to figure out a happy balance but the problem is the followers on Instagram are asking for the recipes and I feel that I need to provide. We’ll see how it... View Article
So I had leftover cranberry sauce from Canadian thanksgiving and thought I’d make little cakes with some of it. Rather than bake them in muffin tins I scooped the batter into these little autumn inspired mini cake pans and they turned out rather cute. The flavour is tangy with the orange juice and cranberry sauce, and the cakes are light and airy. When I removed them from the tins the underside was a little... View Article
The minute it feels like fall I feel like frying things. Fritters are usually what I turn to and these zucchini fritters with a few variations make an appearance in my kitchen this time of year. The key to making fritters is to drain the vegetables of any residual moisture by squeezing the water out of them using a towel or your hands. It’s best to let the shredded sit for a while, lightly salted... View Article
Ingredients: 8 oz smallish pasta, I used Cavatappi ( tube shaped like corkscrew) 3 tablespoons butter 1/4 cup flour 2 cups milk 10 oz grated cheese (cheddar, parmesan, blue) Salt, pepper, nutmeg Hot sauce optional A handful of cherry tomatoes, sliced 1/2 cup chopped parsley and/or chives 1 cup fresh coarse breadcrumbs 2 tablespoons olive oil Salt and pepper Directions: Melt butter in a 4 cup saucepan, add flour and... View Article
