Lemon Posset
It’s almost impossible to believe that lemon posset, a silky soft dessert, shares a name with a medieval cure-all of hot curdled milk and ale. Prescribed as a cold remedy throughout the 14th and 15th centuries, the original posset was more medicine cabinet than dessert bowl. Thank the ingenuity of 19th-century British chefs for rescuing…
homemade quince paste
Quince is a yellow fruit that looks like a cross between an apple and a pear. It is high in pectin and was typically used in jam and jelly making. It’s too tart and hard to eat on its own but cooked it turns sweet with a slight floral taste. My mom used to have…
clam chowder
For generations, my family has made clam chowder and I continue the tradition. I recall my pleasure of crumbling saltine crackers atop the bowl of mom’s homemade clam chowder; not to thicken it up but, simply put, it was a tradition in my parents home. The maritime autumn weather can be lovely and sunny but…
potato quiche (gluten-free)
This recipe takes the rösti, a classic Swiss comfort food, and turns it into a savoury, delicious pie. Nearly every cook I know has their own favourite version of quiche and my mom’s quiche Lorraine recipe, a family favourite, is so darn good but I have also made a few non-traditional ones, too. After tasting…
spätzle – a budget friendly meal
Spätzle, also known as spaetzle, is a soft egg noodle with Germanic roots. My great grandmother used to make something similar to this with what she called, her German dinner (dumplings with roast pork and hot purple slaw). Her dinners were the best! Three simple ingredients are all that’s required to make spätzle.
pan bagnat – a delicious French sandwich
Looking for new ideas to make interesting sandwiches your kids will eat? Pan bagnat, the street food of Nice, is the answer. Think of salade niçoise and you have the portable sandwich version. I have to admit my lunches were not that inspiring…sorry mom. To be fair, though, she had to make four lunches so…
mustard pickles
It’s canning season (the process of preserving cooked food by sealing in jars or cans). I come from a lineage of women who made their own preserves, jams, and jellies. It was the best way to enjoy the summertime produce over winter. Although in today’s world it might sound laborious and unnecessary with canned or…
roasted vegetable stacks with goat cheese
I am in veggie heaven with these roasted vegetable stacks and in one recipe I get the daily recommended servings of vegetables; my kind of dish. Although the end of Summer means goodbye to warmer days (sigh), its departure signals the bounty of the harvest (yay!). It’s the perfect time of the year to grab…
blueberry-blackberry fool
Blueberry-blackberry fool has to be one of the easiest desserts to make. Not everyone is a fan of blackberries but mixed with blueberries and cream, it’s guaranteed to be a hit at the dinner table. Both blueberries and blackberries are in season so look for fruit that’s plump but not mushy to touch.
grilled radicchio with bagna càuda
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…
pita bread pizza
Summer allows us to use our barbeque nearly every day. It also saves me from using the oven or stove top especially when it’s hot outside. One staple I like to have on hand is pita bread. This ancient flatbread has been around since 2500 BC and its uses are numerous. I love it in…
grilled zucchini roll-ups – a summer snack
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…
baked eggs with salsa – perfect brunch food
If I’ve had a big lunch, dinner gets pared down to a lighter fare. Baked eggs are simple to make and you can add just about anything to the dish that suits your fancy. Or for something super duper easy chop up fresh tomatoes, add eggs, and pop into the oven. There are oodles of…