Food, Travel, and Cooking!
When the first, sweet cauliflower of the season appears at our Farmer’s Market, I look forward to making this slightly spicy pasta. I really like whole-wheat pasta with vegetable sauces, especially with the crunchy breadcrumb topping. Very rustic and really yummy! Makes 4 Main Course Servings 1 cup coarse fresh bread crumbs (from 2 slices […]
I like to pick up a copy of EAT MAGAZINE and read about new happenings in the foodie world, from restaurant openings to farms. So, it came as quite a shock when going through the July/August 2011 issue to read of the passing of a favorite author of mine. I first became aware of Noel […]
Making these is pretty easy! You can make them a few days ahead storing them at room temperature in an airtight container. Have fun coming up with any number of Asian inspired fillings that you like! A couple of my favourites are Asian Barbecued Pork and Picadillo. 1 package square wonton wrappers Canola or other […]
When planning to make your own puree, it’s best made with a Sugar pumpkin, not a Jack ‘O Lantern/Halloween pumpkin. Sugar pumpkins have a lot more flavour and are not watery when cooked. Cut your pumpkin in half, scoop out the seeds and stringy bits (a ice-cream scoop works well), place cut sides down on […]
Our “starter” for Thanksgiving dinner! The chile-infused honey really works on this “tart”. It offsets the rich flavours of the squash. We served it topped with dressed greens for fun but it’s not necessary we just thought it looked pretty! Makes 4 – 6 Appetizer Servings 1 sheet of frozen puff pastry, thawed (from a […]
A very tasty marinade I like a lot for prawns or a combination of both scallops and prawns or Spot Prawns, or one of my favourites, halibut cheeks! I’ve used the marinade for small skewered appetizers too. The seafood/fish can either be barbecued or broiled. Simply increase the recipe according to the amount of fish […]
Our favourite way to prepare a whole ham for Easter dinner or anytime you want to feed a large group. Thanks James Beard for the inspiration (he used a whole bottle of Madiera!) We normally use a smoked pork picnic when we don’t need a whole ham. It’s dead-easy, juicy and the Marsala permeates the […]
Traditional Coq au Vin using red wine is amazing and I think this version made with Reisling wine just as delicious! Enjoy it with noodles, rice or warm, crusty French bread and an in-season green vegetable. Makes 4 – 6 Servings 3 lbs. chicken parts 3 Tbsp. unsalted butter 1 Tbsp. EVO 4 shallots, finely […]
The beauty of this very tasty appetizer is using tortillas for a “pizza” crust. Don’t’ be put off by the use of Gorgonzola; the sweetness of the caramelized onions and the cheese go so well together! Trust me, this is a hit whenever I serve it. Makes 32 Appetizers 2 lbs. onions, chopped 2 Tbsp. […]
Here is another meatloaf I consider a “winner”. It is very good and makes a great sandwich if you have leftovers! Preheat oven to 350 F. 2 Tbsp. EVO 2 cups sliced mushrooms 1 onion, chopped 2 cloves garlic, minced 1 ½ tsp. dried basil ½ cup dried breadcrumbs (white or brown or a combination), preferably homemade** […]