February 27, 2016
Small potatoes and tender green beans pair well in this easy salad for a lazy day in the kitchen. I made a big bowl of it and kept it out of the fridge for a help yourself lunch or snack for the day. A drizzle of olive oil, splash of white wine vinegar (optional) and liberal sprinkle of pink Himalayan sea salt is all this salad needs for a dressing. Of course you can embellish... View Article
February 22, 2016
One interesting thing I observed in Italy is that they do not mix foods on a plate. Vegetables, at least in restaurants, are served on separate plates and generally brought to you in sequence, not all together. I am told by my Italian “crew” here that in private homes they do serve more than one thing on a plate, but not in restaurants. So, trying to extend our Italian adventure right here in my kitchen,... View Article
December 24, 2015
The radicchio here in Italy is a completely different experience than the compact round ones we get in Canada. I have been buying them and indulging in salads of all kinds and also grilled them a few times. The radicchio rosso di Treviso, the elongated one resembling a Belgian endive, is what you find here right now at the markets. If you don’t have the Treviso type use the regular radicchio but perhaps but it... View Article
December 24, 2015
Zaatar is the sine qua non of middle eastern cooking. It’s indispensable for its flavour and versatility. Zaatar, meaning thyme in Arabic, refers not to thyme but to a slightly tangy, intensely aromatic spice blend that can be used to flavour many dishes, middle eastern or not. As with all things culinary, there are many versions of zaatar with ingredients ranging from thyme, oregano, minty hyssop, tangy sumac, marjoram and sesame seeds and I have... View Article
November 26, 2015
I don’t know if you have access to fresh ricotta made this morning but I bought mine from the cheese maker next door while staying at the off the beaten path agriturismo Palazzo del Duca in Tavernelle. A blog post about the experience is in the making but I had to use the cheese right away so here is one of the ways I used it, simplicity itself, and in the words of Leonardo da... View Article
November 24, 2015
The truffle I bought at the San Miniato truffle festival was enough for just two dishes: soft scrambled eggs with truffles and risotto with truffles. It was a fun and short lived, I need to find another white truffle before we leave Tuscany. we are off to Florence in a few days and are staying there long enough to do some cooking, looking forward to that. The truffled risotto is easy to make, simply make... View Article
November 11, 2015
We are keeping different schedule here in Italy with all the comings and goings and sometime late at night we just want something to eat. Unless I have a dish ready I invariably turn to a quick pasta and use passata as a base for the sauce. Passata is a useful Italian ingredient not well known at home so I thought I’d tell you about it. It is common in Italian kitchens and frequently called... View Article
November 6, 2015
I have been taking cooking classes for years, always looking for vegan or at least vegetarian classes but they are hard to come by. Finally there is a school that is dedicated to teaching both amateurs and professionals how to make beautiful plant based foods that in Mark’s words is “good for you and good for the planet”. Chef Mark Reinfeld is best-selling author of numerous award winning Vegan cookbooks, including the recent 30 Minute Vegan series,... View Article
October 29, 2015
Brussels sprouts begin to appear in the market at the end of the season, still clinging to their long thick stalks. It’s a thing of beauty and although I know not everyone likes them, I can’t resist them, they are so delicious. they are also pretty versatile and can be used raw in salads thinly sliced or with their leaves peeled pulled apart. They can be sautéed in butter or oil and served with lemon... View Article
October 25, 2015
When you read this I will be in Milan beginning our 4 month adventure in Italy, but for now, yup, still clearing out the fridge before we leave and scheduling a few posts so you have something to look at while we are in transit. Always thinking of you:). I still have these beautiful heirloom rainbow carrots form Sunshine Farm Seeds, those that didn’t get roasted for Thanks Giving, so I am roasting them now... View Article
October 23, 2015
Here is another pre-scheduled post because I am either en route to or just arrived in Italy and wanted to keep you entertained and informed. I made the recipe just before I left for Milan, with only you in mind:). This is an easy hummus, or a sandwich spread, or a vegetable dip that is worth having in your repertoire. I make it with canned organic garbanzo beans and one roasted red pepper (freshly roasted... View Article
October 21, 2015
There is nothing like a warm, fragrant soup on a cold day and I have been whipping up soups here lately that are much appreciated by my husband, thankfully. With only the two of us at home, he is the main audience for my cooking frenzy. With the trip coming up am trying to get away from the kitchen so I can start packing my suitcase and make the final arrangements before we go away... View Article
