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 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 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
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 6, 2012
If I had to be a fruit I’d be a pomegranate. What a beauty! Exotic and elegant, sweet and mysterious, with layers of treasures hidden inside for those who dare to venture, wrapped in protective layers of soft golden skin. Yes, I’d be a pomegranate. This beauty is in season during fall and early winter and my kitchen counter is piled with mounds of this versatile fruit. I break it open, release the seeds, toss... View Article
October 5, 2012
A simple recipe, but simplicity is the essence of sophistication. This past summer in Kelowna I made a lot of different potato salads, combining them with market fresh vegetables and a variety of dressings. Some of them are posted here, and here and here (see? I make it easy for you). It was a lot of fun creating the combinations and every time it was different. But I haven’t made any since summer. Now with fall in full... View Article
October 4, 2012
I have been making lentil soups for as long as I have been cooking, mostly in variations on a theme. Lentil soup is “fast food” in my kitchen because it doesn’t take long to prepare. Unlike other legumes (think beans), lentils do not require soaking and take only about 30-45 minutes to cook. From start to finish you can probably have a hearty lentil soup ready in about an hour. It also keeps nicely in the... View Article
September 28, 2012
Burritos are such a nice food to prepare. You can make so many different fillings and simply wrap them in small or large flour tortillas and voila, lunch or dinner is ready. You don’t even need a salad because the greens can form part of the filling. These burritos are quite satisfying, with sautéed potatoes forming the main part of the filling. I make this dish dairy free and you can even make it fat... View Article
September 27, 2012
A fruit compote, or fruit “soup” is more common in the mediterranean than here in North America. What is it? It’s an assortment of summer stone fruits cooked in a sugar syrup (I add sweet wine and orange juice) on medium heat until the fruits break down slightly but still retain some texture. You can also make a winter fruit compote using dried fruits, but the recipe I am offering today is definitely a summer... View Article
September 19, 2012
Mediterranean cuisine has a dish called Mujadarah where lentils and rice are cooked together and then topped with slow cooked caramelized onion. It’s delicious and I make it often. This is a spin on that recipe but I cook everything separately and then combine “stuff” together. This way I can experiment and create different dishes from the basic rice and lentils. So today I am making the rice and lentils with cauliflower and carrots. Tomorrow... View Article
September 17, 2012
In spite of being a summer person, I do like the change of seasons. Right now, as summer turns into fall, the leaves on the trees outside my kitchen are turning yellow and I am pulling out my signature long shawls to wrap around myself when going out at night. Same thing is happening in the kitchen and I find myself returning to the warm and comforting foods of cooler weather. A soup is simmering... View Article
September 12, 2012
I know that eggplant is not for everyone but I love it and maybe someone out there does as well so here it goes (why am I appologizing?). I have had these three Japanese (or are these chinese?) eggplants in my fridge for a few days now. They are the long skinny eggplants with purplish skin that are available every now and then in our markets. They have thin, edible skin and their flavour is... View Article
