appetizer
focaccia di Recco (stuffed Italian flatbread)
Most people have eaten focaccia famous around the world from Liguria, Italy but I’ll bet a pound to a penny few have tried the version from Recco (a town near Genoa). Yours truly is one of those who most defintely haven’t sampled and what a tragedy! I was checking my Instagram feed and saw a…
Read Morehummus (with a surprising ingredient)
Most of us have, at some point, enjoyed hummus either as a dip with pita bread and veggies or as a condiment slathered over a falafel. The recipe is simple; grab a can of chickpeas (aka garbanzo beans), garlic, tahini, lemon or lime juice, coriander and process in a blender. Hummus is a healthy substitute…
Read Moreavocado and shrimp wonton baskets
When entertaining, I like to make appetisers that err on the side of healthy. I also make sure there’s a mix of food while being cognizant of the dietary restrictions our guests might have. Last month I made wonton noodle soup but only used half the wonton wrappers; the rest I froze. There’s always a…
Read Morelime & cashew fish rolls
This is the second time I’ve made this dish. The first was the week of the new year and I was in search of something different from the food I usually make during the holidays. Lime and cashew paste smeared over the fish sounded so good – it was delicious! But…I struggled with the rice…
Read Morebruschetta with white anchovies
Bruschetta (pronounced bru-sketta) is a classic Italian appetizer consisting of toasted bread slices topped with fresh ripe tomatoes, fresh basil, and extra-virgin olive oil. There are oodles of variations and I’ve named a few here for you to consider: smashed avocado with chopped tomatoes; zucchini goat cheese bruschetta; smoked salmon with mascarpone cheese. TweetFacebookLinkedInTumblrStumbleDiggDelicious
Read Morehomemade quince paste
Quince is a yellow fruit that looks like a cross between an apple and a pear. It is high in pectin and was typically used in jam and jelly making. It’s too tart and hard to eat on its own but cooked it turns sweet with a slight floral taste. My mom used to have…
Read Moreroasted vegetable stacks with goat cheese
I am in veggie heaven with these roasted vegetable stacks and in one recipe I get the daily recommended servings of vegetables; my kind of dish. Although the end of Summer means goodbye to warmer days (sigh), its departure signals the bounty of the harvest (yay!). It’s the perfect time of the year to grab…
Read Moregrilled radicchio with bagna càuda
Sometimes less is more and in cooking terms it’s spot on. Simple ingredients can make any dish shine. Bagna càuda is an Italian sauce made with butter, olive oil, garlic and anchovies. The Italians eat it with fennel, peppers, carrots, cauliflower. Fresh bread dipped in this sauce is simply scrumptious! Or, give your taste buds…
Read Moregarlic scapes hummus
Garlic scapes are the flower bud of the garlic plant and are cut to force the garlic bulbs to grow bigger. Some gardeners throw these away! The flavour is less pungent than a garlic clove and has a subtle scallion flavour. How to use? Think of how you would cook a green vegetable (stir-fry, sauté,…
Read Moreroasted peppers and gorgonzola crostini
Crostini (little crusts in Italian) are the easiest appetizers one can make. There are oodles and oodles of variations and limited only by one’s imagination. Creative ones such as smashed avocado topped with thinly sliced cucumber seasoned with chili flakes and a splash of extra-virgin olive oil or mashed fresh peas with sea salt, extra-virgin…
Read More