Classic British Potted Shrimp
A Tudor classic that won over Ian Fleming and James Bond: tiny shrimp sealed under golden spiced butter, made for warm toast.
plum jelly
I have fond memories of jelly desserts. My mom made many jellied salads and aspics – some I liked, some I did not. As a kid, I was always fascinated with the ‘jiggly dessert’. My siblings and I would break it down by whipping it around our bowls or to see who could try to…
roasted tomato sauce
It’s tomato season and nothing is more satisfying than fresh, local ones. Tomatoes have varied uses; one of the most popular is tomato sauce. My version of marinara sauce uses fresh tomatoes that are roasted in the oven first and then puréed. A rustic method with little effort but the flavour profile is downright scrumptious!
cod en papillote (cod in parchment paper)
The French word en papillote means “in paper”. It’s a lovely technique that requires minor cleanup afterwards. Cooking en papillote is the combination of baking and steaming in a hot oven. The food cooks in its juices. You can use parchment paper or tin foil – I’ve used both. If hosting a dinner party, these…
pomodori con riso (tomatoes with rice)
I couldn’t imagine Italy’s cuisine without the tomato. But in the 15th and 16th centuries, the tomato was considered poisonous! Later on, the Spaniards showed the Italians how to pan-fry the tomato with onions and eggplant in what we know today as ratatouille. The Italians soon learned that the ‘golden fruit’ was perfect for flavouring…
bocconcini with pickled cherries & mint
August is the time of year when local produce is in abundance. Cherries from British Columbia have been in the farmers’ markets for about a month. We all have our favourite cherry dish when in season but I’ll bet you’ve never tried pickled cherries. Yours truly has not. So, when I saw an Instagram story…
pork cutlet pizzaiola
With a name like pizzaiola one immediately thinks of Naples, the birthplace of pizza. It is believed that pizzaiola was created as a way to use leftover pizza sauce. Pizzaiola is typically made with sliced beef or veal cooked with tomatoes, garlic, olive oil, and oregano.
Blueberry Dutch Baby
It puffs up dramatically in the oven, then sinks the moment you serve it, and that’s exactly how it should be. Golden, bursting with blueberries, and easier than you’d think.
strawberry shortcake
The strawberry plant is native to Europe and North America and grew wild for centuries. I used to pick wild strawberries when I was a kid. My grandfather loved strawberry jam and used to give us money if we picked the wild version. Little did I know the strawberry we consume today was first bred…
smash burger tacos
The humble taco has been around for several centuries. Jump ahead to 2023 and smash burger tacos are a social media sensation. What the heck is a smash burger? Well, it turns out that in 2007 two guys decided to open a burger joint. The idea was to offer high-quality burgers (never-frozen beef) smashed on…
Homemade Taco Seasoning
I control what goes into it: paprika, cumin, garlic, onion and a kick of chili flakes. Great on tacos, rice bowls, popcorn and roasted nuts.
Pistachio Feta Dip
A nutty, herby feta dip finished with fresh mint, best scooped up with warm pita.
blueberry dump cake
If ever there was an award for a recipe with super low effort and delicious results, this blueberry dump cake would grab first place! I made this yesterday and let me tell you, it’s THE easiest cake you will ever make. With just four ingredients, it’s foolproof. Lately, it’s been circulating on social media but…