cowboy butter: the finishing touch that transforms everything!
I have been meaning to do a post for quite some time on this rich, garlicky herb-laced butter. Cowboy butter has been around since the 19th century. This compound butter was the spirit of Western cooking. Cowboys on cattle drives craved meals that were simple, flavorful, using readily available ingredients. A staple was butter,
diy hot honey
Hot honey has been around for decades. Many cultures in Africa, South America, and Southeast Asia have long combined sweet and spicy flavours in their cooking. The version we are all familiar with today began in the early 2000s.
sheet pan kofta
Hungry sports fans coming over for game night? This sheet pan kofta delivers big, bold flavours with minimal effort, so you won’t miss a single play.
gnocchi à la parisienne
Making Parisienne gnocchi was a first for me. Instead of potatoes, the dough starts with pâte à choux (choux pastry). And let me tell you the flavour profile is off-the-charts délicieux! Years ago, I made profiteroles using choux pastry, but I never imagined the dough could work so beautifully in a savoury dish.
winter salad
Deep in winter, I start craving lighter meals and longer days. When a salad looks this pretty, it feels like the first whisper of spring. Salad in winter tends to get sidelined in favour of hearty,
homemade shawarma
Shawarma is a traditional Turkish dish (originating in the Ottoman Empire) in which the meat is slowly roasted on a spit, then shaved off and wrapped in pita bread. In Canada, especially in Nova Scotia, it’s called a donair. While donairs are topped with a sweet, tangy sauce, a shawarma is typically topped with tahini.…
boursin holiday cheese log
Cheese logs are a nostalgic holiday classic. They were wildly popular in the ’50s and ’60s and still beloved today. My mom used to make hers with mixed cheeses, a splash of Worcestershire, shaped into a log and rolled in nuts and herbs.
goat cheese & bacon dip
Who can resist a great dip? Whether it sets the stage for the meal or mingles alongside other nibbles. It opens the evening with a burst of flavour, guests hover happily, conversation sparks, and the main course gets plated without a single anxious glance at the clock.
roasted brussels sprouts on the stalk
Autumn bursts with locally grown produce; a time when markets overflow with colour and flavour. It’s the perfect season to load up on your favourite veggies, and for me, that means Brussels sprouts. I adore these little green gems… though it wasn’t always that way.
basil salt
Finishing salts are a chef’s secret touch—added at the very end of cooking to heighten flavour, texture, and presentation. Unlike everyday table salt, these delicate salts bring subtle layers of taste and aroma, enhancing a dish rather than overpowering it. What I love most is their versatility: one simple recipe opens the door to endless…
corn chowder
Local corn is everywhere this time of year, from farmers’ markets, roadside veggie stands, and grocery stores. Every town proudly claims its corn is the best. In Alberta, that title goes to Taber corn. What makes it so special? The long, sunny days heat the soil, while cool Alberta nights coax out the natural sugars.…
frozen grape granita
For the longest time, my eldest grandson loved purple grapes. They were his go-to snack after nap time, while green grapes never stood a chance. Then, two Sundays ago, he looked at his little bowl and simply said, “I don’t like them anymore.” Just like that. Suddenly, I was left with a bowl of untouched…
not your grandma’s coleslaw
Cabbage might not be the flashiest vegetable, but it’s one of the most enduring. According to Wikipedia, it’s been cultivated in Europe since around 1000 BC. And coleslaw? That crunchy, creamy side dish has Dutch roots and has been around since the 1800s.