New this week

May 27, 2012

Coming Home From Vacation

I love coming home from vacation. We live in the country, in a home we named Trail’s End. It’s an artistic house, nestled in the trees at the end of a long trail winding through the poplar forest and ending at the front door of our house (hence the double entendre name). We have lived here a long time and my identity is woven into and has become part of this house. Trail’s End is... View Article

May 27, 2012

Summer Potato Salad

I don’t know about you but I am always in the mood for a good potato salad. It is easy to make and hardly requires a recipe but most people get into the routine of making it one way and leave it at that. Why? Potatoes are relatively neutral and can be combined with so many different ingredients and dressings. It’s fun (isn’t it?) to try new ways of making the familiar and much loved... View Article

May 25, 2012

Farfalle with Herbed Butter, Peas and Parmesan

With fresh peas starting to show up at the market I’d like to start using them as much as I can. Fresh peas that you shell yourself are a wonderful spring and summer treat. When I seat with a bowl of peas in the pods, shelling them for a dish I am about to make, sampling a few irresistible ones every now and then, I feel connected to past generations of women sitting on the... View Article

May 25, 2012

Quinoa with Corn and Roasted Yellow Cauliflower

A light yet substantial salad to serve for lunch or take along on a picnic or a spring boat ride. Quinoa cooks very quickly  so you can whip up this  salad in no time (I like to have cooked quinoa in the fridge, it keeps for a couple of days and can be used for a salad). To roast the yellow cauliflower just separate into small florets, toss with some olive oil and roast on... View Article

May 25, 2012

Herb Salad with Champagne Vinaigrette

Ingredients: Red leaf lettuce Romaine lettuce, inner leaves only Pea shoots Watercress Sorrel Mint Flat leaf parsley Cilantro Fresh dill Basil Chives Radishes Shaved parmesan Directions: Gather a handful of each of the ingredients and toss gently in a bowl. Drizzle lightly with a good vinaigrette (see champagne vinaigrette below) and toss to coat the leaves but not drench them in the dressing. Sprinkle with a special salt (Fleur de Sel, Maldon salt, Sicilian Sea... View Article

May 23, 2012

Potato-Radish Salad with Green Olive Tapenade

Our friend Randy just came back from Germany with a few pictures of spring restaurant dishes that he shared with me. One was a fabulous looking white radish salad served with a couple of slices of crusty country bread that looked inspiring. Of course I immediately headed to the  market here in Kelowna and my fridge right now looks like a radish patch. I bought radishes of all kinds and colours, lots of them, including... View Article

May 23, 2012

Risotto with Corn, Roasted Cauliflower and Radicchio

Here is the third instalment in the risotto “series”. See Basic Risotto Here and Spring Asparagus Risotto here. I decided to break the “series” up a bit so it’s not all risotto because I have been cooking so many other fun things and eager to share them on the blog. So, back to risotto. Once you have made a basic risotto, adding other ingredients to it can be fun and creative. Think about what is in... View Article

May 23, 2012

Yellow and White Cauliflower Sauté with Herbed Crumbs

Cauliflower, just like the name suggests, is a large flower belonging to the cruciferous vegetable family (think broccoli, cabbage etc). The standard cauliflower is white, resulting from the flower being hidden by the leaves wrapped around it, preventing sunlight from reaching it and making it green through photosynthesis (photosynthesis produces green chlorophyl pigment making veggies green) . It also comes in orange, purple and green colours, the result of mutation. I use it mostly during... View Article

May 22, 2012

Quinoa and Company

Have you joined the quinoa “club” yet? It seems that every now and then a new trend takes over the culinary world and everyone starts cooking it. Quinoa is one such phenomenon. Quinoa looks like a grain but in fact it is a seed passed on to us through the ancient Inca culture. It’s known as the super seed and its claim to fame is the fact that it is gluten free and protein rich. In... View Article

May 21, 2012

Spring Asparagus and Peas Risotto

Second instalment in the risotto “series”. Here is a special spring treat – combining asparagus and risotto for a lovely lunch or dinner. Risotto lends itself to many flavours. You can add vegetables to the risotto as it cooks, or add cooked vegetables to it at the end, when it is almost done. In this recipe I add the asparagus about half way through the cooking to allow the grains and asparagus to finish cooking... View Article

May 20, 2012

How to Cook A Risotto

Let’s talk risotto. Risotto is a fabulous culinary creation. Creamy and satisfying yet with a little bite, it has beautiful balance and engages well with many flavours. It is very simple to make and a wonderful dish to add to your culinary repertoire. I make it often either simply, minimalist style, or embellish it with seasonal vegetables and even fruits (think pears). I dedicated a whole chapter to it in my recent (unpublished) pasta book. I... View Article

May 18, 2012

A Foodie Packs to go on Vacation

Packing for a trip is an art form. I remember when the kids were little and we drove for a summer vacation in Kelowna they used to pack EVERYTHING to take along. Their pillows, blankets, books, toys, crayons, “stuff”. We could practically recreate their rooms at the Manteo villas when we arrived. Almost like they wanted to take their home along with them. I have to laugh now because I can see that the apple... View Article