New this week

May 2, 2012

Pasta with Fresh Cherry Tomatoes and Mizithra

I am launching the site with a simple recipe that has been in my cooking “repertoire” for years. It is one in a “trilogy” of pasta with cherry tomatoes dishes that I make, using fresh, roasted or sautéed cherry tomatoes. I will post the rest of the trilogy recipes soon. Instead of the traditional parmesan I use aged Mizithra, a Greek cheese made from sheep’s or goat’s milk. Aged Mizithra comes in a white hard... View Article

May 2, 2012

Breakfast Tartine

Tartine is a French way of saying open face sandwiches. “shall I make you a  tartine” is so much more alluring than “shall I make you an open face sandwich”, is it not? Don’t they understand romance? Tartines look so beautiful and are flavourful and satisfying. When making tartines I prefer to use Poilane bread if possible, imported from France, or another good quality country loaf, home made or from a good bakery. Poilane is... View Article

April 25, 2012

Southwestern Sweet Potatoes with Chili Lime Dressing

My kind of salad, with sweet potatoes, black beans, corn and roasted poblanos combined for a nice spectrum of textures and flavours. I bought something similar at the Whole Foods store in Denver, Colorado and this is my version. I make this salad all year round and change it a little with every season. In the fall I may add pomegranates or even firm, ripe pears cut into little cubes for a touch of fruity... View Article

April 18, 2012

Going Live with Olive Oil and Lemons

This site has been in the making for quite a while. When asked what I am doing over the last several months, my family and friends have been getting the singular answer: working on the blog. I am finally ready to go “live” on the internet with this collection of recipes, essays, information, images and thoughts about food, cooking and travel. I invite you to browse through the recipes categories, pages and resources to see... View Article

April 18, 2012

Belgian Endive & Frisée Salad w/ Walnuts, Goat Cheese & Creamy Mustard Vinaigrette

This is a nice salad, pretty and refreshing with many layers of flavours and textures. Use baby frisée and pick only the inner leaves to use in this salad. The endives are slightly bitter and benefit from a drizzle of honey just before serving. You can garnish it with chive flowers or edible flowers if you have them. The caramelized nuts are a must. If you don’t make them yourself you can easily buy good... View Article

April 18, 2012

Baked Apple

This is a twist on the usual presentation of a baked apple. I choose a large apple, then core it and slice it very thinly on a mandolin or another slicer. Be sure to keep all the apple pieces as intact as possible as you will re-assemble them so it looks like an apple, slices all stacked up, including the top slice. I then place the entire apple in a buttered ramekin dish that it... View Article

April 18, 2012

Artichokes

Artichoke is truly a spring treat. Available for only a short time in early spring (let’s forget the dehydrated specimen lingering in the produce section other times of the year), you have to watch for it and catch it when it’s in its prime. I always think of an artichoke as a mysterious vegetable. Round and plump, enclosed in a protective thorny armor it challenges you to get close and discover what’s inside. One of... View Article

April 18, 2012

Pasta with Roasted Cherry Tomatoes

A simple pasta dish that I make often and toss with just cherry tomatoes and garlic sauteéd in olive oil while the pasta water is heating up. If you have cherry tomatoes of different colour use them to make a rainbow effect. What could be simpler? Ingredients: 1/2 lb spaghetti 4 tablespoons olive oil 1 basket cherry tomatoes, halved 3 garlic cloves, halved 1/3 cup grated Parmesan or pecorino 1/3 cup basil or parsley, chopped... View Article

April 18, 2012

Pasta with Roasted Cherry Tomatoes

This is the last of the cherry tomatoes pasta “trilogy” of raw, sautéed and roasted. These are the simplest pastas dishes to prepare and are so good. This one is particularly easy as you can use tomatoes roasted in advance and kept in the fridge in a jar. Just heat them before tossing with the pasta. Roasted cherry tomatoes are one of those items I often have in my fridge. Ingredients: 1/2 lb pasta of... View Article

April 18, 2012

Around Town Calgary

The Cookbook Company A Mecca for foodies, the cookbook company has been around since the early 80’s I believe and has grown to be a leader in the Calgary food scene. Their beautiful store on 11th Ave has everything a cook may wish for. Specialty and hard to find food items, cheeses, homemade stocks, oils, vinegars and special salts are just a few of the treasures you will find there. They also stock an excellent... View Article

April 17, 2012

Tomatoes

Ahhh, tomatoes.  Red and juicy, sweet and plump, tomatoes are the sine qua non of my kitchen. Asked to choose between cream or tomato sauce, tomatoes would lure me every time. Originally named Pomme d’Amour (Love Apple in French) tomatoes have had a love affair with culture and cuisine for thousands of years. They are believed to have originated in Mexico and were taken back to Europe on the explorers ships around the 1500’s. Italy... View Article

April 15, 2012

Baked Apples with Granola and Vanilla Cream

For apple lovers only. A heart-warming country style dessert to end a fall or winter dinner. Serve it floating on vanilla pastry cream or with a scoop of ice cream and caramel sauce. 1 apple per person (gala, empress, honeycrisp or other firm apples) Brown sugar Crushed granola Butter Vanilla cream (see recipe) Or: Caramel sauce: 1 cup sugar 2 tablespoons water 2 tablespoon butter 1 cup cream Cut the top off the apple and... View Article