Ratatouille…. I’ll wager it is one of those dishes that leaves very few on the fence. I’d also wager the distribution of fence dwellers isn’t even. What better challenge, then, than to make a classic dish whose heyday may be past but whose opportunity for a triumphant return remains. I previously remarked that if you…
Penne Arrabiata (Penne with Italian Sausage and Shishito Peppers)
Mmm, sausage. There are few things in life that make being a meat-eater more satisfying than sausage … and, by that, I mean good sausage. After a day of exploring Montreal and a Dale Chihuly exhibit (see previous post for pictures), we returned home late and hungry. Anne attended to the needs of the dogs and…
Thai Salad with Napa Cabbage
Sweet ♦ Salty ♦ Sour ♦ Spicy ♦ Aromatic Some would define the classic Thai flavours as simply Sweet, Salty, Sour, which they are, but I like to think that it is a quintet that makes for most Thai food, not just a trio. And like any great band, it is harmony of playing together that creates memorable moments….
Caprese Frittata with Mozzafina, Fresh Tomato and Zucchini
Ah! Sunday morning breakfast. There are few thing in life as noble in their ability to slow time down and create a pace of existence to which we can breathe the day full. The zucchini in my CSA share continue to challenge me and I continue to mount the hill but I’m now starting to…
Moussaka
Some things in life are inevitable. Put enough eggplants in a person’s CSA share and something Greek like the ubiquitous Moussaka itself is certain to appear eventually! Does Moussaka need an introduction, really? Made well, it is an incredible dish with the richness of a stew and the full satisfaction of summer. And I swear,…
Maple-Lemon Mint Quinoa with Grilled Zucchini and Dried Cranberries
What do we name our creations? It’s not like naming a newborn where you can easily choose a family member or favourite character in a novel. My ability to choose the right name will determine whether you’re reading this right now or have passed it over, dismissing this as another trendy quinoa recipe. Recipes so…
Swiss Chard with Bacon and Cranberries
When a rainbow of Swiss chard showed up in my CSA Bin this past week, I was in the midst of a bacon and pancetta obsession. In one meal, bacon showed up in three separate dishes (Caesar Salad, Tuscan Chicken, and Risotto) … but not fully sated by just this, bacon then swept into my…
Vegetarian Tacos with Grilled Zucchini
When four more beautiful, firm yellow zucchini showed up in last week’s CSA share, the challenge was on. What else could I do with them that would not only be delicious but would push my envelop. Inspired by the success of my Grilled Salsa a few weeks ago, I thought, hmm: tacos. I knew from…
Asian Red Plum Salsa
The vegetarian tacos and their sauces were nearing completion. I had already made the Avocado-Chimichurri Sauce and the Black Bean and Corn Salsa. What I wanted now was something with a little sweetness and a bit of a kick … something to complement the Argentine and Mexican flavours I was already combining. And I was…
Black Bean and Corn Salsa
With the promise of vegetarian tacos firmly within my grasp, I knew that the dish was going to need some protein to give it some nourishing “staying power.” What better than black beans? They are my favourite in the legume family — I love their crunch, flavour, and their size. Instead of the doing a…