shrimp and avocado salad

May 20, 2019

Shrimp and avocado salad is a follow up from last month’s post. The inspiration for this dish comes from the caesar granita I made; it was placed over freshly shucked oysters.  However, not everyone is a fan of oysters and I get that.  This is another way to enjoy my Caesar granita thus giving you,…

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salsa verde - a delicious green sauce

salsa verde (a classic Italian green sauce)

October 17, 2017

Green sauce, you make my heart sing!  It has to be one of THE easiest and healthy sauces one can make.  But wait!  What is a green sauce, you ask?   If you have tried chimichurri, pesto, sauce vert or Mexican salsa verde you’ve tasted a green sauce.  Salsa verde is a rustic sauce that can…

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grilled green onion & feta dip -a cinch to make

grilled green onion feta dip (easy to make)

October 11, 2017

Autumn is a favourite time of the year for me.  I love all the local produce seen at markets and in food shops.  Canada celebrated Thanksgiving this past weekend (Monday was the holiday but most celebrate it on Sunday) and vendors tables at the farmers’ market on Saturday were filled with veggies, fruits and meat…

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stuffed peppers using leftovers

stuffed peppers using leftovers

September 25, 2017

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…

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DIY rhubarb gin

homemade rhubarb gin – a delicious cocktail!

August 10, 2017

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…

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salad topped with fried halloumi

salad with fried halloumi

July 25, 2017

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…

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focaccia di recco (Italian flatbread)

focaccia di Recco (stuffed Italian flatbread)

July 13, 2017

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…

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panna cotta with jelly

panna cotta with raspberry jelly

July 6, 2017

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…

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fish wellington - light & delicate

fish wellington – a dinner party hit!

June 13, 2017

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…

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black garlic, sweet & mild

black garlic – a labour of love

June 2, 2017

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…

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roasted radishes - so mild & delicious

roasted radishes – so pretty!

May 15, 2017

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. 

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how to cook a lobster

how to cook a lobster – it’s easier than you think!

May 3, 2017

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…

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pizza made with no-knead dough

fresh mozzarella, sweet cherry peppers and arugula pie

April 20, 2017

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…

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