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,
Aubergines with Mint Salsa
While the aubergine (eggplant) was never a favorite vegetable of mine growing up, I never tire of eating it now. Some say it originated from India where it grew wild, but early written accounts from a 5th century Chinese record on agriculture called the Ts’i Min Yao Shu indicate its cultivation in China. Europe got…
The Culinary Chase Turns 5!
The traditional 5th wedding anniversary gifts are wood and silverware. Wood, representing strength and a solidified relationship, and silverware, representing connectedness. While I am not celebrating a wedding anniversary, I do feel these two gifts reflect the idea behind the reason for my food blog. My love for food and its natural way to fuel…
Sugar Snap Peas with Soffrito
Soffrito means softly fried, and is the Italian version of sweating or cooking aromatic vegetables at a low temperature. It’s a great way to add a number of vegetables to your diet all in one dish! If you have any leftover, this would be lovely tossed into hot pasta and topped with grated Parmesan cheese.…
Cornmeal Fried Tomatoes with Guacamole and Garlic-Cumin Sautéed Shrimp
The avocado is a family favorite and for good reason. They’re loaded with vitamins and minerals that can contribute to the nutrient quality of your diet. The high fat content of an avocado gives a quicker feeling of satiation which helps to reduce overeating and being more palatable reduces the temptation to binge on foods…
Stuffed Peach Tart
I love this time of year when local fruits and vegetables are available. Peaches from Ontario have been in the grocery stores for a while and Nova Scotia peaches will soon be hitting the shelves. This dish is from my friend Francesca who taught me so much about Italian cooking! I don’t think I ever…
Fancy a Pop-Up Restaurant in Your Own Home?
It may not be appealing to some people, but how does launching a pop-up restaurant in your home and inviting strangers around? You may be wary about the thought of this, or excited, or you may think it just sounds like a dodgy reality TV show! However, it’s the latest trend and home run restaurants…
Hungry in Manhattan
My husband and I are currently in NYC and had the pleasure of meeting up with good friends of ours from Singapore. It’s been three years since I last saw them so we had plenty to talk about. We took them to our favorite bar and then headed up to Columbus Circle for dinner. It…
Roasted Vegetable Stacks
Local vegetables are now in the bins of grocery stores and this recipe makes good use of what’s available. This dish goes well as a starter or beef it up and make it a main. It’s a perfect way to combine a healthy serving of vegetables. Going for a variety of kinds and colors of…
Smoked Fish Cakes with Watercress and Sauce Gribiche
Sauce gribiche is a French sauce traditionally served over boiled veal head and while I’m all for being adventurous by stepping out of my comfort zone, I know I would never eat the head of any animal! However, thankfully there are other alternatives to enjoy this sauce such as being spooned over fish, asparagus, salad…
Duck Prosciutto Salad with Fresh Figs and Manchego Cheese
My husband and I love going to our local farmers’ market. The Halifax Seaport Farmers’ Market is now open 7 days a week however some vendors are only there on Saturdays. We get up early to allow us to walk around Point Pleasant Park then head over to the market and stop at Wrap So…
Roasted Pepper Piedmontese
Bell peppers (green, red, yellow and orange) are an excellent source of vitamin C and A as well as a good source of dietary fiber. They are also a rich source of lycopene (may help reduce the risk of cancers of the prostate, bladder, cervix and pancreas). Chèvre is a light, often fluffy, mild-flavored cheese…
Roasted Radishes
I avoid radishes like the plague. If they were in salads I would either pick them out or bypass the salad all together. I tried one years ago and found it quite bitter! Some may describe the flavor as a pungent, peppery flavor but I’ve never found this to be the case. That said, I…