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tofu vegetable curry
This dish is easy to make and adaptable to whatever vegetables you have on hand. I bought snow peas from our farmers’ market on Saturday but you could easily substitute them with zucchini or green beans. If you don’t have bell peppers, change it up for carrots. Think of the colours of a rainbow when combining vegetables in this curry.
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pineapple squares – a vintage dessert
As a child, one of the Christmas things I eagerly looked forward to was all the baked goodies my mom and maternal grandmother would make. One of those goodies was pineapple squares. I’m not sure where or when the recipe came to be but it’s been around in my family since the mid-1960s.
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coquito (Puerto Rican rum and milk punch)
Coquito, Spanish for little coconut, is a Puerto Rican cocktail made of coconut milk and rum, flavoured with spices like cinnamon and nutmeg. It’s thick, delicious and has a similar consistency to eggnog. If you want an eggless eggnog, this is for you!
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Mushroom Soup
My eureka moment: mushroom powder, for an instant umami boost. Mushrooms, garlic, wine and herbs blended smooth and finished with Parmesan shavings.
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baked boursin cheese
Boursin cheese rolled in Panko breadcrumbs gives that extra crunchy texture and helps hold its shape while in the oven.
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creamy polenta with sausage ragù
Polenta is often referred to as “Italian grits.” Like grits, polenta is a hearty porridge with a grainy texture. It can be ground coarse, medium or fine. In Italy, polenta is the traditional food of the north.
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Warm Marinated Olives
Olives warmed gently in oil with garlic, fennel seeds, chili flakes, and lemon zest, softened until plump, juicy, and ready for good bread alongside.
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Scotch Broth
Lamb, barley, split peas and root vegetables in a thick, hearty broth. A meal in a bowl.
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french bread loaf
This has to be the easiest bread to make! Once you get the hang of it, move up the bread-making ladder and make this French loaf bread. This bread (aka baguette) has been made in France since the 18th century.
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Carbonara
According to food historian Luca Cesari, carbonara is an American dish born in Italy at the end of WWII, made with the eggs and bacon from soldiers’ rations.
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Ahi Tuna Poke
Raw tuna marinated in soy, sesame oil and rice vinegar, piled over warm rice with cucumber, tomato, avocado and spring onion, finished with fresh dill and mint.
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plum jelly
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’.
