Tag Archive: Vegetarian

Sweet Potato Orange Waffles with Orange Cinnamon Sauce

October 5, 2013

Fall mornings are a fabulous thing. Who invented them? Morning hot chocolate on the patio is ever more enticing as we watch the fog lifts slowly off the lake to reveal the beautiful silver blue of early morning. Although we know it is coming, fall seems to arrive suddenly. One morning it’s summer, the next morning it’s fall. “Don’t remember summer even saying goodbye” says David Mitchel in Cloud Atlas. Suddenly the days are shorter and... View Article

Apple Crisp

September 30, 2013

As I am rebuilding my cookbook collection I buy new books that have been recently published to replace old ones I can no longer find. With fall in the air I turn back to baking and have a few favourites I tend to go back to over and over. Last night I was up in the middle of the night, awakened by stormy winds that overturned chairs on the rooftop patio, blew away cushions and... View Article

Potatoes and Chanterelles Gratin

September 29, 2013

I have already talked about the abundance of wild mushrooms at the market right now. This is the thing about seasonal cooking. The season is short and if you want to enjoy the bounty it means using the same ingredients in different ways for a while until…….. The King is dead long live the King….and new produce dominates the market stalls. I have featured wild mushrooms in Stuffed Zucchini, quesadillas and risotto and today in this gratin... View Article

Roasted Baby vegetables with Honey Balsamic Glaze

September 26, 2013

Inspired by dinner at Xocolat – Posh Mexican Cuisine in Calgary, Alberta        We had dinner in Calgary the other day at a fabulous restaurant serving Mexican food. Don’t jump into conclusions too fast. This is not the place to go for a quick taco and refried beans under a sombrero with a Mariachi band playing Besame Mucho in the corner. As it’s name suggests Xocolat Posh Mexican Cuisine serves traditional Mexican foods but with a modern high end flare. The result is gorgeous... View Article

Roasted cauliflower and couscous with tomatoes, olive oil, lemon and garlic

September 25, 2013

Couscous is a useful grain, lending itself as a base to many vegetables and legumes or good on its own with tomatoes, herbs and lemony-garlicy dressing. Couscous has mediterranean origin,  made from semolina, a product of cracked durum wheat. The type available here is mostly the instant couscous, grains that have been previously steamed and dried. You add the couscous to boiling water to which a little oil and salt have been added, then remove... View Article

Quesadillas with wild mushrooms, corn and black beans

September 21, 2013

Mexican food has been part of my repertoire for a long time. I enjoy the earthy flavours, simplicity, colours and aromas of this cuisine. I am just now replacing some of the Mexican cookbooks that I had before, and already have a few books by the incomparable Diana Kennedy (the Grand Dame of Mexican Cuisine), the modern and innovative Rick Bayless of  the Fronterra fame and a few other books for information and inspiration. Diana Kennedy,... View Article

Oeuffs en Cocotte: Baked Eggs with Mushrooms and Goat Cheese

September 20, 2013

One of the most luxurious experiences is a leisurely breakfast and we have made quite a ritual of it at home or wherever in the world we are. Good food, beautiful table setting, freshly squeezed juice, a steaming cup of coffee, this is my idea of luxury. It doesn’t happen everyday, but I do make a point of carrying out this ritual now and then, creating moments to remember for my family, friends and myself.... View Article

Summer Zucchini Stuffed with Risotto and Wild Mushrooms

September 20, 2013

My fridge is overflowing with produce from the market. I can’t help myself when I go to the market and in spite of good intentions (“I am just going to see what they have”) I come back with bags and bags of beautiful seasonal produce. How can I not? I speak with the vendors who grow the produce themselves and then what? Just leave without buying? I don’t think so. And, think of the lovely... View Article

Cauliflower Fritters

September 16, 2013

Once in a while I make fritters. I don’t deep fry them in oil but rather cook them on a lightly oiled electric griddle, much like you would cook pancakes. They are delicious and can be served as an “entree” of a vegetarian meal, or if you make them small they are nice as an appetizer. I posted other fritters recipes a while back here and here and they generated a lot of traffic on the... View Article

Yellow Beets and Radicchio Salad with Walnut Vinaigrette

September 15, 2013

Beets are abundant n the markets right now and I have been taking advantage of this and buying them in red, yellow, pinkish and the striped varieties. (It’s kind of like buying clothes I like, give me one in very colour:). I roast them, make them into a chilled soup, add them to salads, pickle them or shred them and bake in foil with a pat of butter, salt and pepper. Summer beets Pickled beets... View Article

Pasta with Striped Pink Eggplant, Cherry Tomatoes, Pine Nuts, Cilantro Pesto and Purslane

September 14, 2013

Eggplants come in a variety of shapes and colours. The dark purple or black is the most widely available eggplant but there are pink, white and even striped varieties. Have you used the striped pink eggplants before? I believe it is called Listada di Gandia. There is some controversy about its origin. Some say it came from Spain, others say from France. Regardless, it is mostly considered now an Italian variety. I guess the Italianos claimed it... View Article

Late Summer Roasted Carrots and Pomegranate Salad with Orange-Cumin Dressing

September 5, 2013

Pomegranates in the stores means that fall is on its way. I am excited about the change of season and the new fruits and vegetables it brings to the markets but of course I am sad to see the summer coming to an end. Spring, summer and fall seem to be so short here in Canada and the winter sooo looong. Early fall is an interesting season, where summer merges into fall. We still get... View Article