appetizer
green olive purée
When we entertain, I am always on the hunt for new appetizers. And, when you come to our home, you’re greeted with a choice of beverage along with a few things to nibble on. Mr. S always jokes the snacks are the main meal! It’s a delicate balance to satisfy any hunger pains and to…
Read Morefried zucchini rounds with yogurt dip
Fresh, local, zucchini is in abundance this time of the year. Janine, my friend, and neighbour asked if I would like some zucchini from her garden. Of course, I said yes! Mr. S and I love zucchini and I’ve served it many, many ways. The afternoon Janine brought over her freshly harvested zucchini, I knew…
Read Morehow to build a charcuterie board
Charcuterie has its origins in France and the word means a pork-butcher shop. While the original translation refers to pork, today’s charcuterie can include other types of food, such as duck, cheese, pâté, fresh or dried fruit. Think of charcuterie as a starter course or as the centerpiece when you have your family and friends…
Read Moreescargot stuffed mushrooms
Escargot (ehs-kahr-GOH) is the French word for snail. This little mollusk is famously served baked in a shell with a bubbling sauce of garlic, shallots, parsley, and butter. As good as this sounds, there are other ways to utilize this humble mollusk. Use in a stir-fry with oyster sauce, soy sauce, red pepper. Or, toss…
Read Morepork sausage plait
On the kitchen countertop, I have a cubby hole (of sorts) where I stash recipe clippings or where scraps of paper with my scribbled recipes rest. Every once and a while I do a clearout. The other day I was tidying the countertop space when I saw my scribbled note on pork sausage plait. TweetFacebookLinkedInTumblrStumbleDiggDelicious
Read Morepickled radicchio wrapped breadsticks
Pickled radicchio is a perfect way to preserve and enjoy for weeks. Radicchio (ra-DEEK-ee-o) on its own has a bold and bitter taste but throw it in a hot bath of vinegar and that boldness subsides. It ends up with a sweet and sour taste. When the radicchio leaves hit the vinegar, they change a…
Read Moreparmesan tuiles
The other day I was all gung-ho to make parmesan tuiles. The recipe was from a trusted name in the cooking industry but as I was dishing out the ingredients, something inside me was saying the quantities, oven temperature and method seemed off. But, because it was from a trusted source, I shrugged off my…
Read Moreolive and anchovy bites
When we invite friends over for dinner, it’s always a new menu. And after many years of entertaining, this can seem as though there’s nothing new left in the tank! Which is what it felt like last Thursday. We had invited our good friends over for a bite to eat on Friday and the day…
Read Moretomato and mozzarella salad
I was trying to think of what to call this dish. It’s not a true Caprese salad as I did not include basil. Tomato and mozzarella salad sounds so blah but there’s an ingredient that most definitely does not make this any way shape or form, blah! The other day I posted Caesar granita atop…
Read Moreoysters with caesar granita
A Caesar, a classic Canadian cocktail, is as popular as its American counterpart the Bloody Mary. So what’s the difference, you ask? The ingredients include Clamato juice, Worcestershire sauce, Tabasco, salt (and perhaps celery salt), black pepper and vodka. The addition of clam juice is what gives the Canadian Caesar its umami flavor. Canadian bartenders…
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