poached eggs on sourdough & our daughter’s engagement!
Eggs are a staple in most kitchens and they’re so versatile you can enjoy at breakfast, lunch or even as a light dinner. When my children were younger, scrambled eggs were the easiest and fastest way to get food on the table when their growling bellies could not wait 30 minutes. Last Saturday our daughter,…
Read More
pearl couscous, fresh peas, mint, pancetta & ricotta
Last month I posted a recipe on how to make fresh ricotta; a process that was kick-started by me purchasing a bag of fresh shelled peas. So, here I am today sharing with you that pasta dish I made using the homemade ricotta. Pearl couscous is also known as Israeli couscous and is larger than…
Read More
all-dressed fiddleheads
Most people associate Spring vegetables with asparagus, leeks, rhubarb, ramps, and peas. But for a very brief time, fiddleheads are sold at markets and grocery stores. They are the unfurled fronds of a young ostrich fern and are collected in the wild before the frond has opened. They are aptly named because they resemble the…
Read More
easy-to-make homemade ricotta
It all began with a bag of shelled green peas. I was thinking sautéed spring vegetables with pasta; the Italians call it primavera. But, I did not want to use traditional pasta such as linguine, penne, or tagliatelle. And, I had a yearning for some sort of fresh sauce, too, in lieu of a creamy…
Read More
fugazza (Argentinian pizza)
Last month Mr S and I were in Buenos Aires. I knew Argentina was originally a Spanish colony but never realized how Italian immigrants influenced the makeup of food until we visited. For sure, regional dishes can be found (parrilla) but surprisingly, day-to-day eating is dominated by la dolce vita. I read that 40% of…
Read More
green apple sorbet with roasted pecans
Frozen desserts such as a sorbet are easy to make and a delight to eat! Traditionally used as a palate cleanser, sorbet is made up of fruit and sugar; perfect for those who are lactose intolerant or vegan. Sorbet (pronounced sor-bay) is rumored to have started back in the first century A.D. when Roman Emperor,…
Read More
zucchini noodles with creamy avocado sauce – a vegan delight!
It’s good to shake up our eating habits now and then. For us that means meat takes a back seat and the veggies reign. When the word vegan is mentioned, the carnivores in my life shiver. And I get why. Those who were brought up eating meat and vegetables could easily cut back on the…
Read More
prosciutto-wrapped monkfish
Over the last decade I have made a conscious effort to support farm-to-table and know your farmer or fisherman, but sometimes not knowing what your food looks like before it lands on the table is good thing! Let me explain. Take monkfish, for example, it’s one helluva an ugly fish! Its body is composed mainly…
Read More
prosciutto and cabbage frittata
If you mention the word cabbage to your carnivore friends, the most likely response will come in the form of a scrunched up nose as they take a step backwards. But, tell them it’s encased in a prosciutto base with Parmesan cheese and suddenly you’re all buddy-buddy with them. This dish I am about to…
Read More
cuban sandwich (a cheater’s version)
The Cuban sandwich makes use of leftover Cuban roast pork – for the uninitiated, it’s basically a delicious pork and cheese sandwich. Having recently returned from a trip to Havana, the Cuban sandwich was high on our radar. However, Mr. S and I only saw it once on a menu but never tried as it…
Read More
baked brie with onion jam – make it tonight!
I am not mathematically inclined, but I do like to figure out how things work and have always had an inquisitive mind. If a shortcut works, well, I’ll take that route. It stems from childhood. When a problem arose, I would try to sort it out on my own before approaching my parents. I would…
Read More
chicken noodle salad cups – entertain with ease
Salad cups are one of my favourite ways to serve as an appetizer. You can take pretty much any salad recipe and instead of serving it on a plate, shrink the portion to fit onto lettuce, endive spears, Tostitos scoops, mini fillo shells, wonton cups and so on; you get the picture. December is a…
Read More
halloumi fries – entertaining made easy
I’ve been cooking with halloumi cheese since 2006; we were living in Hong Kong at the time. I love that city! It’s one of the few places I could go back to live. It’s a city that’s frenetic, safe to travel at night, people are generally friendly, amazing food, public transport is swift and timely,…
Read More