I came across this recipe last year and have made it a few times since. So far, everyone who has eaten it has given it two thumbs up! And as Swiss chard is available for most of the year I think a good recipe to keep handy! For the Filling: 1 Tbsp. EVO 1 onion, […]
Spring Possibilities
Farro Risotto With Tomatoes
Since our first trip to Italy I have been a big fan of farro. Farro is made from Emmer Wheat, not spelt. The first time I had it was in a ribollita at La Bottega, a little restaurant in Volpaia, a small town in Chianti. I had read that the mother of the family who own […]
Rhubarb Ketchup
Having picked up an armload of rhubarb on the weekend, it was time to get busy and cook up our annual batch of rhubarb ketchup! Don’t remember where I got this recipe but we liked it a lot the first time I made my version of it. I’ve even used it in making homemade barbecue […]
Braised Chicken with Ramps
Ramps are a rite of spring if you’re lucky enough to find them! A simple braise with just a few ingredients. For The Chicken: 1 (3 lb) chicken, cut into 8 pieces Salt & pepper 2 Tbsp. unsalted butter 2 Tbsp. EVO 1 cup Pearl onions (I used frozen ones) or just a small chopped […]
Phyllis’ Mouth-watering Buttermilk Waffles
The batter for these waffles can be made the night before, an especially good thing for brunch entertaining! I have included two fruit sauces that are delicious on waffles and we often add a few dollops of yogurt. We also like using fresh fruit and some maple syrup. Make the Waffles: 2 cups sifted unbleached flour** 2 tsp. […]
Coq au Vin – Chicken Braised in Red Wine
My husband invited friends over for Sunday lunch. He suggested we make Coq au Vin and because we haven’t made this “French bistro favourite” for quite some time, I agreed! It’s definitely coming back into our repertoire! Over the years, the recipe from “Joy of Cooking” has evolved. I figured adding some demi-glace to enrich the […]
Brunch Baked Eggs
Here’s another do ahead brunch dish for a stress free host, you can be enjoying your Blood Orange Mimosa while brunch is baking! I don’t know about you, but around the holidays when entertaining can get crazy, we need all the do-aheads we can get our hands on. This can be made vegetarian by leaving out […]
Fettuccine Alfredo As It Was Meant To Be
Some time ago I read how Fettuccine Alfredo was first created, using only butter and cheese. So you can imagine my delight when one day I saw Italian butter at our favourite cheese shop, Les Amis du Fromage! Wow, I could hardly wait to get home and make some Alfredo. Of course, there’s no question but Alfredo […]
Phyllis’ Leek & Pancetta Tagliatelle
My “take” on a Lorenza de’Medici recipe. We think the addition of pancetta and a splash of white wine to the sauce makes it even more delicious. I often make half the recipe for our primo which goes especially well with lamb marinated in my go to marinade for lamb. And I hone in on local leeks, which are so sweet and […]
Meyer Lemon Vinaigrette
Meyer lemons were something we never saw in our markets here in Vancouver…but thankfully all that’s changed! Heck, even Costco sells them now! This dressing is excellent and I make it often. Whenever I find Meyer lemons, I pick up a bunch, squeeze them and freeze the juice for later use. Makes Approximately 1 Cup ¼ […]