Lemon Drop Martini
Some cocktails have a way of taking you back to a particular place and time. For me, the Lemon Drop Martini will always be Hong Kong. I first made one in 2004, when we were living there. Hong Kong nightlife was buzzing.
Seared Scallops and Bacon Jam
Bacon jam conjures up all sorts of culinary delights and possibilities. It seems that bacon is today’s hero in sweet concoctions such as bacon baklava, cupcakes with bacon, bacon chocolate crunch bar, chocolate bread pudding with bacon crème anglaise to name a few. But wait, before you turn your nose up at the notion, I’ll…
Manhattan Clam Chowder
I’ve never eaten Manhattan clam chowder, that is until now. I grew up in the East Coast of Canada and being a 4th generation Canadian, clam chowder was always served using milk or cream (New England clam chowder). I have The Countryman’s Cookbook copyright 1946 and author Haydn S. Pearson writes this about clam chowder:…
Oven-Dried Tomato and Oregano Tartlets
Holiday entertaining is just around the corner and this simple, yet elegant recipe is perfect for finger food. They are delicate and small enough to eat without too much fuss or mess. Makes 24adapted from Australian Vogue Entertaining 12 large cherry tomatoesolive oil, to brush3 sprigs oregano, leaves removed375g frozen puff pastry, thawed2 tablespoons freshly…
Grilled Eggplant with Mint
John and I use our barbecue all year round. When it snows, the driveway, front door and back deck get cleared of snow. There’s always a clear path from the kitchen door to the barbie and we use it no matter what the weather! Eggplants are the nightshade family of vegetables which grow much like…
Butternut Squash, Ricotta, and Sage Crostini
The movers unpacked us in one day and while they try their best to place items in the right rooms (guided by me and my husband) things do get misplaced. While they were unpacking, I couldn’t help but notice my cookbooks being scattered throughout the house but couldn’t really focus on that at the time…
Pirate Pasta
What makes a house a home? I was thinking about this while I was cleaning up the breakfast dishes. It’s our 13th day in the new house and while there are more things to do to make it feel more like our place, it is now starting to look like home. The smells of fresh…
Peking Turkey
It’s been a hectic (using the term loosely here) four days since we moved into our house last Thursday. I love turkey but oddly enough only around special holidays such as Thanksgiving, Christmas and Easter. Today is Canadian Thanksgiving and while I wanted to do something special for the dinner, I was overwhelmed by the…
The Peripatetic Culinary Chase Moves to New York!
Yes, you read correctly. Since I met my husband over 15 years ago, I have now traveled across five continents (including North America) and over 30 countries, truly embodying the word ‘peripatetic’. For us, New York is another exotic location following on from Hong Kong, Singapore and Bangkok. This will be my last post whilst…
In-Room Dining NYC
When we’re away from home we do eat out a bit and then I get tired of eating prepared food…no matter how good it is! One way we like to offset the nights dining out is to book a hotel room that offers a kitchenette. We don’t always take advantage of it but it’s nice…
Pasta with Roasted Peppers and Roasted Cherry Tomatoes
I enjoy perusing other food sites for inspiration and one in particular is from my friend, Francesca. I got to know Francesca when we both lived in Singapore. She offered Italian cooking classes in her kitchen which were hands-on and those who attended learned about the food history and culture of Italy. Francesca has taught…
Goat Cheese Panna Cotta
Panna cotta (cooked cream) is an Italian dessert and I never knew, until the other day, there were savoury versions out there! This recipe, which is served at Scaramouche restaurant in Toronto, is not only easy to make but absolutely delectable! You can also serve it on toasted brioche. Either way, it’s a perfect starter…
Chicken Breasts with Artichoke-Olive Sauce
Pan searing chicken breasts in a bit of olive oil and then popping them into the oven doesn’t excite my taste buds (rather bland if you ask me!) BUT, add a sauce like this and you just might catch me running a finger along the plate to savor the remnants. Oh dear, what would Emily…