Looking through the outdoor fridge today I found a few parsnips that were still nice and crisp after a couple of weeks in near zero temperature. I peeled a couple into ribbons for a rice and lentil dish I was making and thought I’d make gnocchi with the rest. Parsnip are starchy vegetable but for some reason they work fine mixed in a food processor. I made the entire gnocchi dough in the food processor... View Article
New this week
I have been paying with brioche dough in the last few days using it to make brioche, sugar buns, burger buns and cinnamon rolls. Yesterday I made the dough a little different so I thought it’s worth sharing. The espresso cream cheese frosting is insane:). Love the coffee flavour. Not sure what’s on the agenda today in the kitchen. I think maybe a good soup with odds and ends veggies I have in the fridge... View Article
The hashtag for these uncertain times is #flattenthecurve and we are doing our part to keep this pandemic from spreading by keeping a low profile and practicing social distancing. Being at home does not have to mean true isolation. We can schedule a coffee call with the kids, a video chat to see the baby, “online” lunch date with a girlfriend in front of the iPad, a glass of wine in the evening with a... View Article
Thankfully I love both cooking and baking so when I need a break from one I have the other. This week I am participating in one of those online challenges that are popular among foodies on Instagram and the subject was enriched breads. Those challenges are not a competition but rather an opportunity to connect with like minded foodies from around the globe, see each other’s work, exchange ideas and learn. When it comes to... View Article
Did I post this before? I think I forgot to post it but it’s too good to ignore. Roasted pears have a sweet, concentrated flavour and the cooking syrup adds a tangy element that is delicious with the pears. You can serve this on its own, with ice cream, gelato, creme fraiche etc. A sprinkling of something crispy is also nice: candied nuts, chopped honeycomb etc.
I call these Opera muffins because I make them on Saturday morning before we go to the Met Opera live broadcast in a local theatre. In our small town they still seem to allow patrons to bring in coffee and outside food and I have developed a ritual of getting a coffee next door and enjoying a three or four hours opera in the reclining seats of the small theatre. Being a huge opera fan,... View Article
Just in time for Sunday morning breakfast here is a recipe for either breakfast or dessert. Not an everyday thing but fun now and then.
This is an easy if not quick bread recipe that you can make in a stand mixer with a dough hook. The secret to making this bread so flavourful is the long initial fermentation (12-18 hours) so it does require some planning. The crusty exterior is achieved by baking the bread in a covered enamelled cast iron pot (I use Le Creuset) because this keeps all the steam in and makes the outside so nice... View Article
Lately I have been fascinated with fermented garlic. I looked for it all summer at the market until I finally bought it online from an award winning garlic farm Forage and Farm in Alberta. I have since found out that Wise Earth Farm here in Kelowna are making and selling it at their Kelowna Farmers Market stand. Next summer. You can but a ciabatta or make your own. I am offering a recipe below if... View Article
The French have their egg en cocotte (eggs baked in cream) and the Turkish have their Turkish eggs, served over warmed yogurt with garlic and salt. You have to try it to get it.
I cook a lot of legumes and grains and this bean dish is one of my favourite. I make it with less liquid or more liquid, depending on what I do with it. When we were in Italy a while back we spent a month in Rome. One of the most memorable lunches we had was at a restaurant near the Spanish Steps called Ristoranto Nino. At the entrance, behind glass, there was a flask... View Article
I am still on a roll with the online photography challenge. Today’s submission was a tribute to Frida Khalo and we were asked to include something autobiographical, something that would tell the viewers about the person behind the camera. There were beautiful entries as always and since Khalo was known to paint her own images, many took that challenge and photographed themselves. Me? not in a million years. I submitted an image (below) of chocolate... View Article