July 25, 2013
Rice pudding is one of those universal dishes you find in almost every cuisine. Flavours may vary but the idea is the same: rice cooked in milk with sugar and various flavourings added. I have made it with anything from vanilla and cinnamon to rose water, orange peel, nutmeg and raisins. I have topped it with fruit syrups, jams, caramelized nuts and coconut. I have cooked it with or without eggs, boiled it, baked it,... View Article
July 18, 2013
Farro is an ancient grain that came into vogue a few years ago and is now readily available in grocery and specialty stores. It is known by many names and there is some culinary controversy over this but who really cares? it is basically a nice nutty chewy grain that cooks quickly and beautifully and can be used in many dishes. Since it is a grain I cook it for breakfast occasionally and serve it... View Article
July 16, 2013
What? Potatoes and pizza? I am in. I have had a few potato pizzas here and there, the most memorable one at the exquisite Crazyweed in Canmore a while back. At Crazyweed they call theirs Bella Pizza and it has pesto, rosemary-crusted potatoes, mushrooms, charred onion and parmesan. It’s not the most common combination for pizza topping but a delicious and satisfying one just the same. If you are a foodie you look for new... View Article
July 11, 2013
Here is the recipe for the potato vegetable salad that I prepared for the Diner en Blanc the other day. As far as I am concerned it’s a full meal deal but also makes a nice substantial salad to serve alongside other foods. Make it with small new potatoes cut in half or quartered and add corn, green peas, green beans, radishes, green onion, shredded radicchio and whatever else strike your fancy. I like adding... View Article
July 9, 2013
I have written about fava beans here so I will not repeat the information except to say that Fava beans are a special summer treat that requires a little work. Not only you have to remove the beans out of their comfortable, cushiony pod, but you also need to pop each individual bean out of its protective waxy shell. But , you have done more difficult things and I assure you your effort will be... View Article
July 9, 2013
It seems that fava beans, also known as broad beans, are the less known variety of beans for home cooks. Several of my friends have never cooked them. This is unfortunate as fava beans are buttery-delicious and are readily available in farmers market in spring and summer. Fava and green pea crostini with goat cheese Maybe the problem is that fava beans are a little time consuming to prepare because you have to shell each... View Article
July 5, 2013
Simple yet delicious crisp salad made of shredded cabbage, chopped parsley and vinaigrette. As far as I am concerned simple is often the best, in almost everything. Instead of the usual coleslaw with mayo, why not try something light and refreshing? Toasted pumpkin seeds or chopped peanuts also enhance this salad. Of course you can elaborate, add red cabbage, shredded carrots, thinly slice onion, even apple. Go ahead, make my day. No, just kidding, I won’t... View Article
July 4, 2013
Pasta is probably my favourite food after bread, and if I can have both together I am pretty well in culinary heaven. I cook a lot of pasta dishes, some quick and light, some more substantial and either way they are always satisfying and good in their simplicity. I made this pasta for dinner using some vegetables that I intended to use and didn’t get around to in the last couple of days. I had... View Article
July 3, 2013
Potato salads are a regular feature in my summer kitchen. They are easy to make, satisfying and flavourful and I like them combined with other summer vegetables and dressed with a tangy vinaigrette. I noticed that I have been making more and more potato salads with vinaigrettes and less with mayo based dressing. This salad was made with waxy yellow skinned, golden fleshed potatoes that keep their shape when they cook. I steamed them over... View Article
June 25, 2013
Radicchio and endive are slightly bitter salad greens (or reds) that combine wonderfully with the creamy gorgonzola. To bridge the flavours I like it with honey vinaigrette and a scattering of crunchy walnuts. It’s truly a treat. When making this salad I prefer to chop both radicchio and endive with a knife into ribbons. I find that it’s easier to eat this way and with every forkful you get some of each of the leaves,... View Article
June 25, 2013
To be honest, I seldom make a soup exactly the same twice. I tend to build a soup up from what I have in the fridge, what inspires me that day and of course, what I may be “in the mood for” at the time. This hearty yet not heavy soup makes a perfect complete dinner, nice when served with a crisp salad and crusty bread. One caveat: don’t use dried herbs. The aroma and... View Article
October 2, 2012
Last year while visiting the Mayan Riviera we had dinner at the famed Hartwood restaurant in Tulum. The restaurant became famous after Bon Apetit magazine did an article about the chef-owner and his wife (from NYC) and since then the line-ups to go into this no-reservation policy restaurant have been increasing as I believe have the prices. I was motivated to write a review of our experience at the restaurant and you can find it here... View Article
