Tag Archive: Vegetables

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

Roasted Delicata Squash and Chestnuts with Lemon Sauce

April 13, 2012

This is a delicious but less familiar winter squash. If you haven’t tried it I suggest that you do. It is easy to handle, cook relatively fast because it is smaller and the rind softens as it cooks and becomes an edible part of the squash, unlike any other. For this dish I combine the roasted squash with roasted chestnuts and parsnips. The deep flavours were similar and complimentary. I drizzled over a wonderful little... View Article

Roasted Baby Carrots and Parsnips

April 13, 2012

A match in flavour, colour and texture, carrots and parsnips are a treat to cook together. I leave the carrots whole and then cut the parsnips to match. Try and match the shape and size of the vegetables so they cook at the same time. If you don’t have baby carrot use regular carrots and cut them in half lengthwise, keeping some of the green tops if possible. I especially like to roast them as... View Article

Skillet Cabbage, Kale, Broccolini and Corn

April 13, 2012

Vegetables are so fun to cook. Most of us cook and serve them on their open but mingling them can produce a fun unexpected and delicious combination of textures and flavours. Cabbage can be combined with potatoes, grains and other vegetables. It is a part of almost every international cuisine and is good flavoured with Mediterranean, Asian or eastern European flavours. I slightly undercook the cabbage and kale because I like to retain their colour... View Article

Tartine with Roasted Fennel and Goat Cheese

April 13, 2012

For this tartine I roast the fennel first and then pile it on a long slice of Poilane bread between layers of crumbled goat cheese. I then bake it in the oven for a few minutes to lightly melt the cheese and warm up the tartine. The fennel can be roasted a few hours in advance and kept at room temperature until you are ready to proceed. Save some fennel fronds for garnish, or use... View Article

Lentil Soup with Roasted Cherry Tomatoes

April 13, 2012

A hearty lentil soup is comfort food for anyone with a Mediterranean palate. I make it in many different ways but it’s all variations on the same theme of aromatics (onion, garlic, carrot, celery) sautéed in olive oil and then the lentils are added with stock and cooked until softened. I sometimes add a grain such as rice or barley. Sometimes I add roasted peppers or another vegetable and sometimes I even add thin pasta,... View Article

Barley and Bean Soup

April 13, 2012

Barley and beans is a nice combination for either soups or salads. See the salad category for the salad version of this pair. I often have cooked grains in the fridge and it’s easy to make a quick and delicious soup with them. Barley however cooks quickly so this soup can be prepared on a short notice. You can use vegetable stock but I find that chicken stock gives it a wonderful flavour. Ingredients: 3... View Article