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stuffed plantain balls (rellenitos de plátano maduro)
Ripe plantains are best when it’s mostly black with a little yellow, and still slightly firm to the touch, like when you squeeze a peach. When cooked they become sweeter.
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pasta with roasted tomatoes & garlic
Roasting tomatoes releases their natural sugars resulting in an intense flavor. Throw in a head of garlic and you have the most delicious roasted tomatoes you will ever devour!
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New York Sour Cocktail
A bourbon sour finished with a red wine float, born from Friday night cocktail challenges with my daughter.
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Chocolate Bark with Sour Gummies
Dark chocolate spread thin and topped with sour gummies and Pop Rocks, then broken into colourful pieces.
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Chicken Noodle Soup
The easiest soup to make, ready in 20 minutes. Ground chicken or leftover rotisserie chicken with egg noodles, carrot, ginger and garlic.
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Dhal
My first dhal was in Hong Kong in 1998, at an Indian restaurant in Wan Chai. A thick, economical lentil stew and a great introduction to Indian cooking.
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Pumpkin and Cream Cheese Gingersnap Tart
Pumpkin pie isn’t everyone’s favourite, but most enjoy cheesecake. This is the perfect marriage of the two, on a base boosted with gingersnap cookies.
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Crabapple Jelly
Picked from the big crabapple tree in my daughter’s backyard. Just fruit, sugar and water: one of the easiest preserves to make if you’re new to canning.
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Watermelon Baby Carriage
A hollowed watermelon carved into a baby carriage and filled with fresh fruit, with an orange baby, blueberry eyes and orange-slice wheels. A centrepiece that’s the talk of the party.
