Tomato Apricot Ginger Chutney

Fundamentals

We love this chutney as an accompaniment to Indian spiced chicken.  And it would be amazing with lamb and I have served it with Tourtiere at Christmas too!  My friend and great chef Andrea of Burdock and Co. restaurant here in Vancouver is a big fan of this one! Chutney will keep for up to …

Corn On The Cob Butters

Fall Vegetables and Sides, Fundamentals, Summer Vegetables and Sides

A couple of ideas to slather on fresh, fantastic, local corn! Lime-Chive Butter ½ cup (4 oz.) unsalted butter, room temperature 1/3 cup finely chopped fresh chives 2 tsp. fresh lime juice 1 tsp. finely grated lime peel ½ tsp. fine sea salt ¼ tsp. Hungarian sweet paprika Pinch of cayenne pepper Mix all ingredients …

Fettuccine Alfredo As It Was Meant To Be

Fall Pasta, Fundamentals, Spring Pasta, Summer Pasta, Winter Pasta

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 …

Blueberry Barbecue Sauce

Barbequing and Grilling, Fall Mains, Fundamentals, Summer Mains

The blueberries are in season and we’re making a batch of this barbecue sauce to slather onto pork chops, ribs, burgers, chicken, turkey or even fish! It will keep in the fridge for up to 2 weeks and can be easily frozen.  In fact, I have doubled the recipe just so I could have a stash …

Crunchy Dill Pickles

Fundamentals, Summer Vegetables and Sides

Dill pickles are one of the things that we like a lot at our house. We have been canning/preserving them every year for it seems like forever…and when you present a jar to friends, are they ever happy! Cold, crisp and crunchy! We now get our organic dill cucumbers, dill weed and garlic from our local …

Curry Powder

Fundamentals

For a printer friendly version of this recipe, click here. This curry powder is a Malaysian style one. The cuisine is a mixture of Indian, Chinese and Malay to name a few. Because of the various ethnic influences, I consider this to be my “house” curry powder when I am cooking Asian. Hope you enjoy …

How To Dry Your Own Herbs

Fundamentals

For a printer friendly version of this recipe, click here. Herbs you dry yourself are greener and a lot fresher tasting that the bottled ones. Thyme is something I use a lot and even though I have three plants in the garden, I find I need more. I buy a couple of bags of fresh …

Homemade Oven Dried Tomatoes

Fundamentals

For a printer friendly version of this recipe, click here.   If you grow your own tomatoes, or even if you are curious, these are wonderful! This is an especially good thing to do with end of summer tomatoes. We all know how much I adore tomatoes! Preheat the oven to 200 F. Cut plum …

Save Cash, Make The Basics

Fundamentals, Kitchen Sink

One of the things I really love to do is test recipes that sound interesting. The other day I was thinking of making  an arugula salad with mosto cotto (cooked grape must) dressing because I just happen to have some on hand, bought on our last trip to Chianti, that I am sort of hoarding. One …

Garam Masala

Fundamentals

For a printer friendly version of this recipe, click here. I really do like to make my own spice mixes. I find that they are so fresh and the spices really come through. There are many combinations of spices from the different regions of India but I have found this one to my liking. Store …