New this week

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 I dedicated a whole chapter to it in my recent (unpublished) pasta book.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

May 18, 2012

French Potato Salad

Who doesn’t like potato salad? I make a few different kinds: my mother’s recipe with just mayo, carrots, and pickles, my mother-in-law’s with hard boiled eggs, an Italian one with olive oil and vinegar and a French one with wine, olive oil, red onion and shallots. Here is my recipe for the French potato salad. The wine replaces the vinegar in the Italaian version of this salad.You need to use waxy, not starchy potatoes so... View Article

May 17, 2012

Fennel, Mango and Grapefruit Salad with Honey Lime Vinaigrette

Traditionally fennel is paired with orange and there are many salad recipes combining these two ingredients with various dressings. While tradition is important, so is innovation. Here is a salad combining fennel with another citrus, grapefruit this time, and a touch of exotic with a few slices of fresh mango I picked up at the Asian market the other day. I made different versions of this salad a few times while working on my salad... View Article

May 16, 2012

Vegetables and Feta Filo Roll

Filo pastry is very versatile and easy to use. It’s true that you need to work reasonably fast to prevent the filo sheets from drying, but placing a lightly wet towel over them helps keeping them moist. Filo sheets are stacked one on top of the other, about 6 sheets per roll, and then the filling is placed on the edge and the filo is rolled up, jelly roll style, encasing the filling. You need... View Article

May 9, 2012

Zucchini-Potato Cakes with Yogurt-Lemon Sauce

I had three beautiful zucchinis sitting in my fridge for the last few days staring at me with anticipation every time I opened the fridge. I finally got around to taking them out, pondering how to serve them. I decided to make them into little patties or cakes, use a few for dinner tonight and freeze the rest for another occasion. I added a baking potato to the mix, for the binding texture of the... View Article

May 7, 2012

White Asparagus with Blood Oranges,Hazelnuts and white Balsamic vinaigrette

The fabulous white asparagus is only in season for a very short time in the spring and when it’s available it is a regular guest in my kitchen. The gorgeous whitish stalks remain light because they grow buried in a mound of soil where no sunlight can reach them and make them green. The white asparagus is a bit tougher than the green. Snap or cut the stalk where it is vulnerable and breaks, then... View Article

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