Boursin & Prosciutto Pastry Bites
There’s something irresistible about an easy appetizer that looks impressive but asks very little of the cook. This Boursin cheese and prosciutto puff pastry is exactly that. Salty prosciutto and creamy Boursin are tucked beneath golden,
Pasta e Patate (pasta and potato)
Pasta e Patate is a recipe from a dear friend of mine. I met Francesca in Singapore back in 2001. I had heard glowing accounts of her Italian cooking classes and was eager to meet this culinary wizard. Francesca did not disappoint. Her kitchen was light and airy and her cheery disposition made all who…
Roasted Cipollini Onion Crostini
What do you get when grilled baguette slices (crostini) and roasted cipollini onions come together? Answer: a heavenly snack that’s so easy-to-make and ridiculously delicious! Cipolini (chip-oh-LEE-nee) onions are small and flat. The word in Italian means little onion and are sweeter than the average yellow or white onion. I have seen them in food…
Grilled Pork Tenderloin
For whatever the reason, the air last night was perfumed with backyard barbeques. I love that smell. A simple sign our neighbors were venturing outside and grilling. We were connecting once again with our neighbors with a casual wave of a hand or nod. Pork tenderloin, also known as pork fillet, is one of our…
Halibut Fish Cheeks
Fish cheeks? The first time I heard this we were living in Hong Kong. The Chinese love fish and the prized part is the cheek. Why? The cheeks are the tastiest and sweetest part of the fish…I kid you not! Tender chunks of flesh that smell like the ocean and are opaque. A smaller fish…
Nova Scotia Mussels – Italian style
Even though I cook through the week, it’s our weekends that I look forward to the most. Whether we are entertaining or it’s just the two of us, I like to plan a nice meal. And when I say nice, it doesn’t mean a long time in the kitchen…just a few key quality ingredients.
Fried Eggplant with Tomato Sauce
Eggplant, also known as aubergine, has not always been popular and yet there are oodles of eggplant recipes out there making this nightshade plant shine. I’m sure if you ask your friends if they like it, you’ll receive mixed reviews. It must be a North American thing ’cause everywhere else this humble plant is consumed…
Roasted Pork Belly
When we first moved to Hong Kong, one of our all-time favorite fast foods was char siu fun (Chinese bbq pork over rice with a side of ginger sauce – yum!). This was our first introduction to pork belly and before that I hadn’t heard of it. Well, that’s not strictly accurate. Although I grew…
Marinated Olives
The olive bar at any food shop makes me stop dead in my tracks. I’m a sucker for anything that reminds me of the Mediterranean. I wasn’t always a fan until one day, a few years ago, I had ordered a cheese plate and Kalamata olives were on it. At first I scrunched up my…
Salade Niçoise – slightly deconstructed
Fresh and simple best defines my style of cooking. When I’m pondering what to make for dinner, I look for dishes that look pretty (eye candy), have a nutritional benefit (help sustain a healthy body), and take little time or effort to make. Salade Niçoise (knee-swahz) is a classic example of making a harmonious dish…
Micro Greens, Avocado and Strawberries
Micro greens are sprouting up everywhere (pardon the pun) from local farmers’ markets to specialized food shops. What are they, you ask? Think of tiny seedlings bursting into young greens from vegetables and herbs. Micro greens are typically one-inch to two-inches in height. Although little in size, they tout an intense flavor but not as…
Margarita – a classic cocktail
Longer days and warmer weather is finally being felt in the Maritimes. The thought of wearing a light jacket and shoes instead of a winter coat and boots is a pleasure! The sun was out in full force yesterday warming my face and allowing me to believe the nasty winter we endured is a thing…
Roasted Vegetables & Sausage
Looking for a Sunday-style roast but without the fuss? As much as I adore a Sunday roast, it’s an all day thing or close to it. Sure, you can leave the roast in the oven and putter around the house or go out for a quick lunch, but realistically, you need to be nearby to…