Tag Archive: Summer

Tartine with Bean Spread and Purple Basil

April 13, 2012

I make this bean spread often as an appetizer to spoon onto small crostini. Here I use it to top grilled bread for a lunch or a light supper. Serve accompanied by a small salad with crisp vinaigrette. For a vegan version leave the pecorino out. Ingredients:   Long slices of country bread Olive oil Parmesan or pecorino, shaved or chopped  roasted peppers Purple basil   Bean spread:   4 tablespoons olive oil 1 small... View Article

Fresh Corn and Potato Chowder

April 13, 2012

I make this corn chowder with fresh corn scraped with a knife straight off the cob. In addition I do not throw away the cobs but rather use them to flavour the stock. It sounds like a lot of work but really, it isn’t, and the resulting soup is delicate and flavourful. The potatoes make the soup thick and velvety and the corn give it a lovely texture. I suggest that you use an immersion... View Article

Candied Nuts

April 12, 2012

Candied nuts are part of my kitchen repertoire. I make a batch and keep it in the freezer to use when called for. I use walnuts here but almonds, macadamia, hazelnuts and other nuts work just as well. To use in salads just scatter a few nuts over the top after you have tossed the salad with the dressing. Ingredients: 3 cups walnuts 1/3 cup sugar 1/3 cup water 1/4 cup honey 1/8 teaspoon cinnamon... View Article

Agave Vinaigrette

April 12, 2012

Agave and crème fraiche combine to make a sweet and tangy dressing that goes particularly well with bitter greens such as arugula, endive and radicchio. I find that this dressing works best when blended with the help of an immersion blender Ingredients: 1/4 cup crème fraiche 1/4 cup agave syrup 1/4 cup apple cider vinegar 1/2 cup canola oil Directions: Combine all ingredients in a cup and blend with an immersion blender. The dressing will... View Article

Hazelnut Vinaigrette

April 12, 2012

Salads, especially those that include nuts and cheese, are particularly good when you add some nut oil to the dressing. Here is a dressing using hazelnut oil and some ground hazelnuts as well that give the dressing body and texture. Instead of using all hazelnut oil I divide the amount and use half vegetable oil and half hazelnut oil, for a slightly milder version of the dressing. You can however use all nut oil. Ingredients:... View Article

Mustard Vinaigrette

April 12, 2012

Classic vinaigrette made with Dijon mustard, garlic, vinegar and olive oil. Use the best ingredients you can find. Extra virgin olive oil from a reliable producer and good quality vinegar. What you put in is what you get out in flavour. Ingredients: 1 garlic clove, mashed or finely grated 2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons wine vinegar, red or white 1/2 cup olive oil, best quality extra virgin Directions: ... View Article

Creamy Mustard Vinaigrette

April 12, 2012

Here is a simple but good vinaigrette recipe made creamy with the addition of an egg yolk. If you’d prefer it without the egg just leave it out of the recipe. A tablespoon of cream can replace it if you feel better about cream than an egg. 1 egg yolk 2 teaspoons coarse grain mustard 1 clove garlic, grated 1/2 teaspoon Salt 1/4 teaspoon pepper 2 teaspoon white wine vinegar 1/2 cup olive oil To... View Article

Chopped Leaves Salad with Creamy Mustard Vinaigrette

April 12, 2012

I call this chopped leaves salad because I cut the greens with a knife into bite size pieces rather than break them by hand. It’s a good salad to make when you want to use the crisp green outer leaves of the romaine lettuce or larger leaves of red leaf or other salad greens you have in your fridge. I usually try to use the tender inner leaves for most salads but in this case... View Article

White Bean Spread and Dip

April 12, 2012

Bean spread makes a lovely appetizer spooned on top of crostini, or serve it as a dip with pita wedges or thin slices of grilled bread. Leftovers, if any, are good on a sandwich or a tartine. You can use home cooked beans or open a can of organic low sodium beans. Both would work fine. If you cook beans you may as well cook more than you need and keep the extra in the... View Article

Beans, Barley, Pistachios and Radicchio Salad with Roasted Tomato Oil and Sherry Vinegar

April 12, 2012

This salad features both grains and legumes, ingredients that I often combine. The soft beans combine nicely with the chewy barley and can be served hot or at room temperature as a substantial salad. I flavour this with roasted tomato oil that I make and often keep in the fridge. The tomato oil is so flavourful that you don’t need much more other than combining it with sherry or wine vinegar for a flavourful dressing.... View Article

Israeli Couscous with Pine Nuts and Broccoli

April 11, 2012

Israeli couscous is really tiny pasta balls but it may be easier if you think of it as a grain. To cook this couscous you sauté it first in a bit of olive oil until golden and then add hot liquid (proportion is about 1 couscous to 1.5 water), cover and cook until tender. You can add vegetables to the couscous as it cooks although I tend to cook it by itself and add it... View Article

Couscous with Feta and Oregano

April 11, 2012

Couscous is a Mediterranean grain that requires no cooking, only soaking in boiling water. It is versatile as it can be incorporated into hot or cold preparations and served as salad, main course or a side dish. This recipe is for a quick and flavorful salad made by soaking the grains in the dressing ingredients to fluff them up and then tossing in a few additional ingredients to add layers of flavours and textures. Don’t... View Article