Tag Archive: Vegetables

Quinoa and Company

May 22, 2012

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

French Potato Salad

May 18, 2012

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

Fennel, Mango and Grapefruit Salad with Honey Lime Vinaigrette

May 17, 2012

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

White Asparagus with Blood Oranges,Hazelnuts and white Balsamic vinaigrette

May 7, 2012

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

Southwestern Sweet Potatoes with Chili Lime Dressing

April 25, 2012

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

Belgian Endive & Frisée Salad w/ Walnuts, Goat Cheese & Creamy Mustard Vinaigrette

April 18, 2012

This is a nice salad, pretty and refreshing with many layers of flavours and textures. Use baby frisée and pick only the inner leaves to use in this salad. The endives are slightly bitter and benefit from a drizzle of honey just before serving. You can garnish it with chive flowers or edible flowers if you have them. The caramelized nuts are a must. If you don’t make them yourself you can easily buy good... View Article

Artichokes

April 18, 2012

Artichoke is truly a spring treat. Available for only a short time in early spring (let’s forget the dehydrated specimen lingering in the produce section other times of the year), you have to watch for it and catch it when it’s in its prime. I always think of an artichoke as a mysterious vegetable. Round and plump, enclosed in a protective thorny armor it challenges you to get close and discover what’s inside. One of... View Article

Pasta with Roasted Cherry Tomatoes

April 18, 2012

A simple pasta dish that I make often and toss with just cherry tomatoes and garlic sauteéd in olive oil while the pasta water is heating up. If you have cherry tomatoes of different colour use them to make a rainbow effect. What could be simpler? Ingredients: 1/2 lb spaghetti 4 tablespoons olive oil 1 basket cherry tomatoes, halved 3 garlic cloves, halved 1/3 cup grated Parmesan or pecorino 1/3 cup basil or parsley, chopped... View Article

Tomatoes

April 17, 2012

Ahhh, tomatoes.  Red and juicy, sweet and plump, tomatoes are the sine qua non of my kitchen. Asked to choose between cream or tomato sauce, tomatoes would lure me every time. Originally named Pomme d’Amour (Love Apple in French) tomatoes have had a love affair with culture and cuisine for thousands of years. They are believed to have originated in Mexico and were taken back to Europe on the explorers ships around the 1500’s. Italy... View Article

Asparagus

April 14, 2012

Asparagus – spring One of the sure sign of spring is beautiful, crisp and green asparagus popping up at the farmers markets. It’s true that you can get asparagus almost all year but there is nothing like farmer’s market asparagus in season. Asparagus is a branch of the lily family. It is planted deep in the ground and has a short growing season limited to a couple of months, barely. Asparagus is planted in trenches... View Article

Soft Goat Cheese Polenta with Mushrooms and Spinach

April 13, 2012

The tangy goat cheese adds a wonderful element of flavour to the polenta and combines nicely with the mushrooms and spinach. Serve this as a main course vegetarian dinner followed by a roasted vegetables salad or a green salad for a lighter meal. A glass of crisp white wine is in order here. Ingredients: 1 recipe basic polenta but using goat cheese instead of Parmesan (see posting in this category) 2 tablespoons butter 2 tablespoons... View Article

Soft Polenta Primavera (Polenta with Spring Vegetables)

April 13, 2012

Here is a twist on the traditional pasta primavera. Same topping, finished with cream is served on top of a bowl of steamy, creamy polenta. A few shavings of Parmesan or pecorino finish this up nicely. Polenta is so easy to prepare and so versatile, I am surprised it hasn’t caught on more in every day cooking here. Ingredients: 4 cups water 1 teaspoon coarse salt 1 cup cornmeal 2 tablespoons butter 1/2 cup grated... View Article