Eggplant Milanese: Crispy Cutlets Without the Veal
Golden, crunchy, and crisp. These eggplant cutlets take their cue from classic veal Milanese, but swap the meat for something lighter (and honestly, more fun to make).
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…
Yaki Udon
Deciding on what to make for dinner, day in and day out, can sometimes seem monotonous. Even for a foodie like me, I get stuck from time to time and lose the desire. The other day, as I looked into the pantry to see what would jump out – I stood there for what seemed…
Scotch Eggs
I had too many hard boiled eggs leftover from the posting I did on how to dye eggs naturally. Of course the easy remedy was to make an egg salad sandwich but what would I do with the rest of them? Scotch eggs had been on my mind while I was coloring the eggs. I…
Chicken Shawarma -easy to make
This chicken shawarma dish isn’t as time consuming as the real MacCoy. A traditional shawarma, originating in southern Turkey, is cooked with stacked, spice-marinated lamb on an upright spit. The shawarma turns and cooks on the spit for hours, basting in its own juices. When ready to eat, the meat is shaved off the stack…
Naturally Dyed Eggs – an Easter Treat!
If you were to tell me a rabbit could lay eggs, I would seriously have to check your pupils. German folklore suggests a story about a rabbit laying eggs and hiding them in a garden. It was pre-Christian Germany where people worshiped gods and goddesses. Ēostre, the goddess of spring and fertility, chose the rabbit…