April 2, 2012
Squashes are beautiful fall and winter vegetables (see my entry under What’s in Season)and butternut squash is one of my favourites. It has a natural sweetness that is enhance by a bit of brown sugar that softly caramelizes on its flesh. When I roast big chunks of the squash I don’t bother peeling it. The skin cooks and softens as it roasts and is perfectly good to eat. It also provides a nice ribbon that... View Article
April 2, 2012
A nice way of combining vegetables to create a complete meal or a substantial side dish. The potatoes and onion are sautéed until crisp and then the kale is added with a bit of stock and cooked until the kale is just wilted. I then add some cooked lentils and continue cooking just until flavours are merged and liquids are absorbed. Serve the dish immediately as the kale will lose it bright green colour if... View Article
April 2, 2012
Pilafs are easy to make and keep whatever grains you are cooking nice, fluffy and separated. The grains get coated with oil before you add the liquids, and this helps them stay apart. I cook this barley pilaf just as I would a rice pilaf. Quite delicious in my opinion, and why not try a different grain? Ingredients: 2 tablespoon olive oil 1/2 small onion, chopped 1 small carrot, diced 1 inner celery leave, chopped... View Article
