bruschetta with white anchovies

bruschetta 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

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grilled radicchio with bagna càuda

grilled radicchio with bagna caudo sauce

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…

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grilled zucchini roll-ups – a summer snack

grilled zucchini roll-ups

The farmers’ markets these days are showing off the bounty of the harvest.  It’s a favourite time of the year for me and for all who enjoy eating locally produced food.  The market is a perfect way to re-engage with the farmers, to ask questions about their produce, meat or fish and leave with a…

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garlic scapes hummus

garlic 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,…

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roasted peppers and gorgonzola crostini

crostini with roasted peppers & gorgonzola

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…

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orange jelly slices

orange jelly slices

According to What’s Cooking America, gelatin was once considered a sign of wealth, before the commercial version appeared, only members of the elite classes could afford it. It took hours to render gelatin, clarify it, and turn it into fancy aspics, molded salads, desserts. etc. The use of gelatin was a sign that the host…

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artichoke pesto

artichoke pesto

Making use of what’s in your cupboard before expiration date always feels good.  I am guilty, at times, of having to throw food out.  According to Second Harvest, Canadians waste $31 billion of food every year of which 47% is wasted in the home.  Over 30% of fruits and vegetables are rejected by supermarkets because…

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pizza smoked mozzarella and lemon slices

If I were to take a poll to find out what toppings people like to see on their pizza, I’ll bet tomato sauce, cheese, and some sort of meat would be at the top of the list.  Pizza is a centuries old snack although 2,000 years ago it looked more like a flatbread with olive…

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prosciutto rolls – an easy snack to make

prosciutto rolls

Easy to make; my three favorite words.  In my culinary world, nothing pleases me more than to whip up an elegant-looking appetizer using only 3 ingredients.  Our friends, Ralph and Michelle, stayed with us last weekend and Thursday was the only night we were eating at home.  My head was spinning with food ideas I…

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fried olives stuffed with cheese

fried olives stuffed with cheese

What is your favorite snack? Do you go back to the same one time after time or do you like to venture out and try new ones? If you have not tried fried olives, you must! They are a crunchy flavor bomb!  I’ve made these a few times now and each time it’s with a…

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