New this week

May 31, 2012

Corn and Feta savoury Cakes

I have a few different ways of making corn cakes, some lighter, like this recipe, some more substantial that I will post later. Serve them for breakfast, lunch or dinner with creme fraiche, beans or on their own. In spite of the salty feta, they are also good with maple syrup. Makes about 8-10 pancakes. Ingredients: 2 cup white corn kernels 1 cup buttermilk 2 eggs 1/4 cup feta cheese, crumbled 1 tablespoon corn oil... View Article

May 30, 2012

Grilled Asparagus with Warm Macadamia Pesto and Asiago

Asparagus is a lovely spring treat and when it is in season I try to use it often. Read more about asparagus in my article under What’s in Season here. Grilling asparagus brings out beautiful flavor elements that are simply not present when boiling or steaming. The natural sugars caramelize as the asparagus roast and a lovely sweetness emerges that compliments the macadamia pesto nicely. I prefer to roast fat spears as they have a... View Article

May 29, 2012

Grilled Bread and Tomato Salad

Now we are talking, leave it to the Italians to make a salad with bread in it. So authentic you’d think you are in Tuscany. Known as panzanella this salad was created in Italy traditionally to use up day old bread (real cooks never waste any food). I believe that they don’t even grill the bread as it is crisp already from being a day or so old. I tend to grill or sauté the... View Article

May 29, 2012

Grilled Tomato-Basil Panini with Fresh Ricotta

One of the thing that made its way back from Seattle with me is a lovely loaf of Yukon Gold Potato bread from the Three Girls Bakery at Pike Place Market (post about that trip coming up). The bread was delicious with just unsalted butter but I wanted to grill it so I made this tomato-basil panini with fresh ricotta in a grill pan on top of the stove and served it with a little... View Article

May 28, 2012

Lemon Risotto

Still on the risotto adventure, although intermittent postings. Check out basic risotto here. Essentially the same as the basic risotto recipe but with a little more lemon juice and pine nuts added. Simple, nice and refreshing. Use this recipe to build on flavours by adding seasonal vegetables and herbs that you like. Ingredients: 3 tablespoons butter 1/2 small onion, or 1 shallot, minced 1 cup Arborio rice 1/3 cup white wine 4 cups stock (chicken... View Article

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