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…

Read More

bbq cauliflower wings

barbecue cauliflower wings

We’re all familiar with buffalo chicken wings but cauliflower wings?  It was through a snapchat from my niece, Sara, that I discovered the vegetarian version.  She sent me the photo and I was intrigued; it’s a guilt-free snack.  The meat version happened quite by accident, as most ingenious recipes do.  The original Buffalo chicken wing…

Read More

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…

Read More

maple glazed nuts – an edible gift

maple glazed nuts

Another edible gift from yours truly! Maple glazed nuts are super easy to make and a delectable hostess gift.  They’re perfect for casual entertaining or tossed in a salad.  Homemade edible gifts are always well received especially for those who are hard to buy for (i.e. teachers, employers).  TweetFacebookLinkedInTumblrStumbleDiggDelicious

Read More

savory palmiers

These delicate, but easy-to-make French pastries can be sweet or savory.  Palmiers, named so because they look like palm trees or the shape of an elephant’s ear, uses puff pastry for its base.  Traditionally, simple ingredients such as sugar and cinnamon are sprinkled over the pastry then folded, rolled, sliced and baked in the oven. …

Read More

homemade apple chips

Apples are in abundance this time of the year.  I love autumn for all the delicious fruit and vegetables that leave the farmers’ fields and are readily available in food shops and markets.  One fruit I eagerly await their arrival is the humble apple.  It’s hard to imagine there are over 7,000 varieties! With so…

Read More

stuffed zucchini blossoms

Stuffed Zucchini Blossoms…sounds so heavenly.  Summer squash which includes zucchini, is now available in local markets and food shops – they are for me, one of the highlights of the season.  They’re delicate, come in different varieties, tender, juicy, and sweet.  But before the summer squash is formed, the plant produces blossoms. If you’re lucky…

Read More

Grilled Garlic Scapes Pesto

It’s funny how easily I can be distracted when trying to write a post.  I enjoy talking about food but there are times when the energy to write seems to evaporate the longer I sit at my desk looking at the computer screen.  I stare out the window hoping for that aha! moment but my…

Read More

turkey meatballs – with an Asian twist

This dish transports my foodie mind back to Thailand.  One of the first things introduced to us was a welcome snack called Miang kham.  The base is a betel nut leaf and piled onto the leaf are fried shallots, ginger, toasted coconut flakes, garlic, lime, peanuts, chopped chili peppers, and topped with a drizzle of…

Read More

radish leaf pesto

Pesto derives its name from pestâ which means to pound/crush.  A typical pesto consists of crushed garlic, basil, pine nuts mixed with olive oil and Parmesan cheese.  Pesto was originally used mostly to flavor vegetable soups. It wasn’t until the early 1900’s that it was used as a sauce for pasta.  Earlier versions of pesto…

Read More