Gluten-free pie crust made easy … see it step-by-step with photos. Speak to any home cook about pie crust, and most will wave their hands as if you asked them to explain nuclear fusion. (Not fission … fission is easy.) I’ll confess, I’ve never understood the OMG-look. I saw these same looks from my mother…
Thai Green Curry Chicken with Coconut Shrimp
Sensuous and aromatic …. Aromatically sensuous. If you have ever questioned or just not understood the importance of aroma in food, this dish will be your moment of epiphany. If you ever wondered why some people react to smells and tastes as if someone was whispering wanton words in their ear, you’ll understand when you…
Roasted Cauliflower and Cheese Soup
We are definitely into a season of comfort foods … and it’s a time for soups to steal the show. As part of my final CSA share last month, I received two cauliflower. One came with a forlorn and sleepy traveler attached and the other was a beautiful bright orange. Both heads were looking a…
Potato Leek Soup — Inside Out
I find it fascinating how our meals change through the course of a year as the things in season change, from the new tender veggies of spring to the hardy, substantial offerings of the fall. Nothing better describes this change in seasons than the emergence of potatoes and leeks … and nothing, if not this,…
Salmon Steaks with Lemon and Dill
Fish tales beget fish recipes. I’m sure that is written somewhere profound. In preparing my latest entry, The Shore Lunch, for the Canadian Food Experience Project, I was craving fish. The dilemma, as you’ll deduce from the entry, is that I’m unable to find wild, fresh trout where I now live. Inspired by my dill,…
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….
Baked-Barbecued Apples
Growing up with apple orchards all around me, little in life is more comforting than anything with apples. Taken crisp and fresh off the tree, I’m a thief among the leaves and branches. But baked with sugar and cinnamon, the apples become the thief of all life’s problems. Truly, almost nothing goes better with pork…
Root Beer Barbecue Sauce
Mmm, root beer. How many wish it came in more forms than just a drink or the occasional candy or sometimes even ice cream? And how many of you love to grill ribs? Here’s something I put together in a bid to infuse the essential herbaciousness of the root beer into a barbecue sauce in…
Blackening Spices
I was reading another blogger’s recipe for Cranberry Tilapia Quinoa last week and in the course of our shared back-and-forth comments about how to tackle what she described as a “blandness,” I suggested that she try blackening her tilapia to give it more zip … and I said that I had a recipe I’d be happy…
Maple Glazed Salmon with Thai Basil and Meyer Lemon
Here’s a dish that is great any time of year: either done in the oven or, if the weather permits, on a cedar plank on the barbecue. What puts this dish over the top in my opinion is the Meyer lemon zest. When I first concocted this, I used regular lemons. Then, a few years ago when…