Food, Travel, and Cooking!
Another winner from from Yotam Ottolenghi! This recipe is from his cookbook “Plenty More”…I’m a huge fan of his stuff! My husband and I even paid a visit to his shop in Nottinghill the last time we were in London! It’s a deli that has the most amazing looking things available and so beautifully presented! […]
For a printer friendly version of this recipe, click here. An utterly fabulous salad! This is a recipe I like play around with and all are wonderful, especially the one with duck cracklings, croutons, Gorgonzola and changing out dried sour cherries for the cranberries in the dressing! The key is the dressing! Don’t fret if […]
For a printer friendly version of this recipe, click here. In the fall & winter this salad has it all; local celeriac (also known as celery root), celery, fennel, apples & hazelnuts all from our Farmer’s Markets. What luck! You know what they say “eat your roots”. Celeriac may not be beautiful looking but it […]
One Saturday at the Farmer’s Market, I spied the new crop of Coronation grapes from Stoney Paradise** (the best), new crop pears & some fabulous looking salad greens. Right then & there I decided to create a salad for dinner that night! You can switch out the Pecorino for Gorgonzola Dolce if you like, both […]
In my former life as a chef, I make this chicken often in the fall/winter months. I think it’s excellent, not difficult to do and would also make an excellent main course when entertaining. We are fortunate enough to have access to local hazelnuts so why not make delicious things with them! I am fond of serving […]
The first time I made gnocchi, I was a little apprehensive but what I found was they were quite simple to make. I love being able to use our local squash from the Farmer’s Markets in the fall. Just remember, the trick is not to work the dough too much and to use as little […]
For a printer friendly version of this recipe, click here. This recipe is made with roasted hazelnuts which is a nice change. They are always available at Farmer’s Markets in the Lower Mainland. But you could use toasted slivered almonds, or Mediterranean pine nuts (they are pricey) or pistachio nuts. I really dislike the weird […]