Winter is certainly a time to dig into our dried fruits, especially with our dwindling produce this time of year. It’s a time to celebrate stronger flavours and sweetness. It’s a time for concentrated tastes that warm the body, inside out…. … but it is not a time to give up the barbecue. Yes, I’m…
Chorizo and Quinoa Jambalaya
Homer Simpson said it best: “Mmmm, sausage.” Homer-erotic subtext aside (sorry, couldn’t resist the puns), I think the world would be a happier place if we ate more sausage. Certainly, it is an ingredient I adore and based on the popularity of my Tagine with Merguez Sausage and Winter Vegetables, one of my first posts,…
Chili (con carne)
Chili is one of those dishes that is as varied as are our fingerprints. Every home cook or chef has their own version following one theme or another and it’s one of those few dishes that uniquely has competitions centred around it. However, you don’t need a chili cook-off and you certainly don’t need a…
Persimmon Parfait with Mascarpone-Cream and Gingersnap Crumble
As winter continues, persimmons continue to abound … and they beg for creation as we seek moments of comfort and warmth. Thus, inspired by the success of my previous work with them in my Crispy Duck with Persimmon-Mandarin Sauce, I moved from the main course to almost everyone’s favourite course, the dessert course. Here’s a…
Pearl Barley Risotto
You already know that I adore (absolutely adore) risotto. It’s definitely one of my signature dishes and something that I love to experiment with creating … and you’ve seen in it already in some of last year’s creations: Lemon Tuscan Kale Risotto and Rum-Kabocha (Pumpkin) Risotto. So when I set out to create my Crispy Duck…
Crispy Duck with Persimmon-Mandarin Sauce
There are a handful of things that I’ll order any time I see them on a menu. Thankfully those things don’t often compete in the same restaurants. One of those things is duck … a dish that makes my spine relax with the simple promise of a taste. It might therefore sound odd that I’ve…
Farfalloni with Grilled Chicken and Swiss Chard
My quest to find great ways to use chard that keeps showing up in my CSA shares has continued all summer. It’s produced a few excellent side dishes (see recipes: Chard with Bacon and Cranberries and Chard with Meyer Lemon) and an awesome minestrone soup with prosciutto. However, I wanted to see how far I…
Grilled Prawns with Lime and Peaches
Some relationships are meant to be … some will be deep and lasting, intrinsic in their ties. Others will be friendships, casual acquaintances, passerbys even. Tomatoes and basil; peanut butter and chocolate; lobster and butter. These are intrinsic pairings. When the bok choy arrived in my CSA bin, I thought I had in my head…
Tuscan Chicken with Olives and Bacon … and Wine
I cannot take credit for this recipe or the brilliant flavour profile that was created; however, I’m happy to share. All credit goes to Joanne, author of her own blog, NYC Fit Food and Fashion! Her own recipe of Chicken with Olives, Rosemary and Pancetta can be found here. Those that know me, though, know…
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…