Grilled Zucchini Feta Roll-Ups
If you are hunting for the perfect summer appetizer, these Grilled Zucchini Feta Roll-Ups have you covered for your next backyard BBQ. By pairing tender, zucchini ribbons
stuffed peppers using leftovers
Hi there! I’m back from what seems eons since I last posted or even thought of posting. How did August get so crazy that I only posted once? Well, for starters our house went on the market in June and in the first week of August we received an offer (yay!). The catch, though, was…
homemade rhubarb gin – a delicious cocktail!
Gin is not a favorite liquor of mine and not because I had a bad experience when I was younger. I never liked how it smelled or tasted. However, all that changed last year when we were at the farmers’ market. Steinhart Distillery had a table set up displaying their vodka and gin. I was…
salad with fried halloumi
Halloumi, a Cypriot cheese made from a mixture of goat and sheep milk, has a high melting point and can easily be fried, grilled or roasted. When fried or grilled, it develops a delicious crust that surrounds a slightly springy, mild interior that squeaks between your teeth when chewed! Its uses are so versatile: skewer…
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…
panna cotta with raspberry jelly
Traditionally, panna cotta, is served on a plate by unmolding a ramekin. If this is your first time making this Italian dessert, my recipe elimates the unmolding. I remember the first time I made this and the mold, for some reason, did not set all the way through. Perhaps the gelatin didn’t dissolve completely. Get…
fish wellington – a dinner party hit!
We have Julia Child to thank for making beef Wellington popular. The dish was aired in 1965 on a New Year’s day broadcast. I have eaten it maybe two or three times during my adult life; I enjoyed it but sometimes the meat was overcooked and when buying in a restauarnt, it isn’t cheap. It…
black garlic – a labour of love
Last year I saw a post on Instagram talking about black garlic. My initial thought was EWW. How could this be a good thing and how could chefs rave about it? Surely this was some sort of crazy food fad. For me, if veggies look dark, then they’re most probably rotten. But a quick glance…
roasted radishes – so pretty!
If you follow me on Instagram, you’ve most probably seen a few photos I’ve taken Saturday mornings at our local farmers’ market. It’s a perfect way to connect with vendors who earn their living off the land and it’s inspiration for me deciding what to make for dinner that night. I always find something new.
how to cook a lobster – it’s easier than you think!
Lobster season is now open and the shop near us, Wayne’s World Lobster, opened its doors last Thursday. Heading there to pick out our lobster was a fond reminder of my childhood. Twice a year (possibly 3) my parents would drive to a lobster pound and choose the ones they would take home. Sometimes my…
fresh mozzarella, sweet cherry peppers and arugula pie
Flatbreads have been consumed by the ancient Egyptians, Romans and Greeks. The humble pizza/pie (an expanded version of a flatbread), became popular in the USA in the mid-1900s when the Neapolitans came over for factory jobs. According to history.com, the first documented pizzeria was Lombardi’s in Manhattan, licensed to sell pizza in 1905 and is…
double chocolate chip parfait – how to use a failed recipe
It happens. Cooks of all levels have experienced a failed recipe at least once, maybe more. The thing is, a failed recipe has room for improvement and making it into something better the next time around. That’s how we discover things, through trial and error.
hummus (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…