November 3, 2019
With all the beautiful squashes that are available at the markets of course I am buying and cooking them frequently. Roasting squashed of all kinds is probably my favourite way of serving them and then I can also use the roasted flesh to make into soups, use in baking and like this morning, use them in pancakes. I made these with leftover roasted butternut squash from yesterday and they were lovely, although I... View Article
December 5, 2013
While you are reading this post I will be on the plane traveling to Paris. I scheduled a few posts to be published while I am away from my kitchen and computer, en route to our destination in Paris. See? I appreciate your visit to the blog and do not want you coming here to an old post. I will post from Paris as soon as possible, sharing our adventures, culinary and otherwise through these... View Article
April 2, 2012
Squashes are beautiful fall and winter vegetables (see my entry under What’s in Season)and butternut squash is one of my favourites. It has a natural sweetness that is enhance by a bit of brown sugar that softly caramelizes on its flesh. When I roast big chunks of the squash I don’t bother peeling it. The skin cooks and softens as it roasts and is perfectly good to eat. It also provides a nice ribbon that... View Article
