Tag Archive: Vegetarian

Carrot ribbons, orange and mint salad

April 25, 2017

The humble carrot plays center role in this colourful and fresh salad. I came across the recipe in Michel Richard’s book Happy in the Kitchen (foreword by Thomas Keller) and wanted to try it. Richard’s cuisine is remarkable in its sophistication and “simplicity”, using this word judiciously. Jaques Pepin calls his cuisine “wildly simple, always brilliant”. I have marked a few recipe to try and if they work I’ll post them here. For this salad Richard... View Article

Persian jewel rice

April 23, 2017

I recently bought “Persiana: Recipes from the middle east and beyond“, a book by Sabrina Ghayour, and so far I love what I tried. Persian cuisine is known for its rice dishes and one of the recipes that intrigued me was her Persian Bejeweled Rice (Morassa Polow), cooked differently than what I have seen before. Ghaour boils the rice in plenty of water for 8 minutes, then drains and rinses it. She then returns it... View Article

Asparagus salad with preserved lemons

April 19, 2017

I am getting a little addicted to some of the food TV shows, particularly Master Chef Canada (home cooks) and now Top Chef All Star (professionally trained accomplished chefs). I have no idea how these people can cook like they do, with difficult ingredients and under such time pressure. I couldn’t boil water under these conditions. Apart from the entertainment value I watch the shows because I learn something and even if it is not... View Article

Barley, roasted cauliflower and shitake warm salad

April 12, 2017

So I set out to make this recipe from my friend Colleen’s The Food Blog but somehow got distracted and ended up with the similar base ingredients but a different recipe. I’ll have to make Colleen’s recipe from the Moosewood Cookbook another time. I cooked the barley the day before, planning to do something with it but wasn’t sure what. Some of it went into a vegetable soup that is currently simmering on the back burner... View Article

Potato gnocchi with homemade tomato sauce

April 3, 2017

What’s the story with gnocchi? If you ask two Italians how to make gnocchi, you are likely to get three strongly held opinions. What kind of potato to use, bake or boil them, add an egg or never with an egg, all purpose flour, semolina, or “00”  flour, add salt or no salt and so it goes. You get the picture. Essentially, gnocchi are light and fluffy dumplings typical of northern Italy (dare I say?),... View Article

Two lentil soup

March 27, 2017

The last couple of weeks have been busy with food events and other local activities. First was the International women’s Day dinner organized by local chef Aman Dosanj. You can read about here. Next, our “foodie crew” attended a cooking class at Mission Hill Winery, the Tuscan-like sprawling estate on top of the hill overlooking the Okanagan lake. Recently,Vancouver Magazine declared the winery “the anchor piece of architecture in the entire Valley”, and for good reason.... View Article

Yucatan black bean soup

March 19, 2017

Cooking with beans in Mexico is a different experience than cooking beans at home. Even the dry beans you buy at the local Mexican supermarket are more fresh and cook in no time. I still soak them in water for a few hours but this is only because old habits die hard. We have had a few bowls of black bean soup throughout the Yucatan over the last few years and they are quite delicious.... View Article

Fennel and grapefruit salad with grapefruit juice and honey dressing

January 31, 2017

Fennel is a perfect for winter salads and it pairs beautifully with citrus fruits that are also in season during the winter. Orange and fennel is a classic combination but I like the extra tang of a grapefruit with it as well, lightly sweetened with a drizzle of honey and the crunch of candied nuts. Slice the fennel thinly with a mandolin and chop up the fennel fronds to use in the salad as well.... View Article

Potato salad with olive oil and sherry vinegar

January 30, 2017

Potato salads are one of my favourite foods. I mostly make them in the summer but sometimes if I find nice potatoes I make them regardless of the season. For this recipe I found smallish red skin potatoes that worked perfectly in this salad. I steamed them over boiling water, then sliced them into rounds and drizzled the oil over while they were still warm. I then drizzled a couple of tablespoons of the vinegar... View Article

Shredded salad with grapefruit and citrus dressing

January 18, 2017

Salads are always welcome as part of lunch or dinner, and sometimes they make lunch or dinner. This is a refreshing winter salad incorporating the segments and juice of a pink grapefruit into both the salad and the dressing. The salad itself is a blend of winter vegetables and greens, meaning it does not call for tender summer salad leaves but rather for sturdier vegetables like green and red cabbage, romaine, red peppers, celery, carrots... View Article

Mexican bean soup

January 16, 2017

The weather down here on the Mayan Riviera has been unusually cooler, still in the 20s but a lot of warm tropical rain and clouds. Fittingly, soup was on the menu this week to go with a shredded green salad with citrus vinaigrette. Both were quite delicious so I thought I’d share them on the blog. Salad in the next post. I find that dried beans that I buy here cook much faster than the... View Article

French onion soup

January 11, 2017

Sometimes I  just crave this soup but to get the one that satisfies my craving I have to make it at home. It’s really quite a simple soup to make, you just need the patience to brown the onions slowly so the soup has the characteristic rich caramelized flavour. You finish the soup in the oven with grilled bread and plenty of cheese that melts and gives the soup the unique topping that one cannot... View Article