New this week

April 2, 2012

Barley and Mushroom Pilaf

Pilafs are easy to make and keep whatever grains you are cooking nice, fluffy and separated. The grains get coated with oil before you add the liquids, and this helps them stay apart. I cook this barley pilaf just as I would a rice pilaf. Quite delicious in my opinion, and why not try a different grain? Ingredients: 2 tablespoon olive oil 1/2 small onion, chopped 1 small carrot, diced 1 inner celery leave, chopped... View Article

April 2, 2012

Scrambled Eggs on Poilâne Bread

Poilâne is a renowned bakery in Paris, France on Rue du Cherche-Midi, producing beautiful, chewy country breads that are shipped all over the world. Holt Renfrew in Toronto sells Poilâne loaves at their bakery and at Holt’s Cafe they make wonderful tartines using thin long slices of the imported bread. Urban Fare in Yaletown in Vancouver used to carry the bread as well. Needless to say I have the bread shipped to me and I... View Article

April 2, 2012

Piadinas (Italian wraps)

These are fun and so easy to prepare. The dough is unleavened (no yeast) and quite sturdy. I start it in the food processor and finish by hand. You need to roll the dough very thinly but don’t worry, it’s a very easy dough to work with, it doesn’t tear and doesn’t fall apart. I use the piadina rounds to wrap around different fillings. Any sandwich filling would do. If you make the piadinas ahead... View Article

April 2, 2012

Breadsticks

Breadsticks are a fun addition to an appetizer selection. These are made without yeast and are light a crisp. You can flavour the dough with herbs or sprinkle it with exotic salts and seeds. Some suggestions: black Hawaiian salt, pink Himalayan salt, sesame seeds, poppy seeds etc. Ingredients: 2 cups flour 1 teaspoon salt 2 teaspoons baking powder 1 teaspoon paprika optional 2 tablespoon grated Parmesan 1 teaspoon fresh thyme, chopped 4 tablespoons olive oil... View Article

March 29, 2012

Crisp Flat Bread with Herbs

  Fine restaurants often serve a lovely bread basket that includes crisp breadsticks and flatbreads. They are very easy to make and are a nice addition to your entertaining table at home. They can be prepared a day in advance. I make this dough in a Bosch bread mixer but you can try it with a large food processor or another mixer, or, of course, it can be done by hand. Ingredients: 1 3/4 cups... View Article

March 4, 2012

Pears

One of the treats of fall that extends into the early winter season is the pear. Sweet in flavour with textures ranging from grainy to buttery, pears make a welcome addition to the fall and winter cooking repertoire. Pears can be incorporated into breakfast dishes from cereals to pancakes to muffins, served in salads, with cheese course and desserts. They can also add flavour to main courses and side dishes. How about chopping a firm... View Article

March 3, 2012

Hacienda Sacnicte, Yucatan Penninsula

We stumbled upon this dreamy Hacienda quite by accident but it turned out to be the highlight of our visit to the Yucatan. We stayed there on the way back from Merida to Cancun and couldn’t believe our luck. The 10 room Hacienda is situated on the outskirts of the quaint Mayan town of Izamal. It is surrounded by beautiful gardens attended to by a local Mayan couple, Paco and Hermita who live on the... View Article

February 4, 2012

Guide to Winter Squash Varieties

Winter squash is one term that covers a variety of specimen belonging to the winter squash family. They come in many shapes and sizes but what they have in common is a thicker shell and meaty interior. All of them have large seeds nestled in their interior and these seeds, when toasted and lightly salted, can be a flavourful addition to salads and other food. When choosing winter squash look for a firm exterior that... View Article