Strawberry Rhubarb Crisp
From Ancient Remedy to Beloved Dessert – A Spice Route Treasure – Rhubarb’s roots stretch back thousands of years to the mountainous regions of northern and central Asia (China, Mongolia, and Siberia), where it was cultivated primarily for medicinal purposes. The Chinese prized it as a digestive tonic and laxative,
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…
Pasta Bake with Pancetta, Rosemary and Minced Pork
This dish reminds me of one my mother in-law makes and it’s always a top request when she visits. The aromas from it make me feel as though Aida is right in the kitchen with me. It’s a relatively easy meal to prepare and will have your family asking for more. Serves 6adapted from…
Sushi
The first time I ever made sushi rolls was back in 2006. I was excited to make my own back then and that enthusiasm hasn’t faded. I am also happy to see that sushi is now being made in our local grocery stores, albeit a bit more for a westernized palate. This allows an opportunity…
Roasted Beet and Goat Cheese Salad
If you search my blog for salad recipes you’ll see there are 33! Yes, I am a salad queen at heart. I love how easily a salad can be thrown together as an accompaniment to a main meal and some of the ones I’ve made have been meals by themselves. I always make my own…
Fresh Peach Tart with a Crumble Topping
Nova Scotia, for its size and short growing season, has a surprising selection of fruit especially stone fruits. There are a number of u-pick farms around the province that sell apples, pears, peaches, plums, cherries, grapes. Local peaches are in abundance and each time I enter a grocery store I find myself picking up a…
Parmesan Tuiles with Heirloom Tomato Salad
Fall is just around the corner. It’s a time of the year I love the most when the leaves start to change color, the nights are cooler and fruit of the farmer’s efforts is noted in the grocery stores. Tuile is a French word for tile and is a thin, crisp cookie with a lacy…
Grilled Zucchini Ribbons and Prosciutto with Mint Dressing
Food on a skewer is always a treat and is a bit of a trend these days. They’re perfect for a gathering where your guests can serve themselves. Arranging the skewers upright in glassware or other entertaining containers make for decorative centerpieces as well as a chance for your guests to ‘ooh and aah‘ at…