Cooking with a twist … that’s how a lot of my ideas form: take an idea, an ingredient, a ‘classic’ creation and then ask the question “What if …?” As you’ve seen from my previous post, I had prime rib on the brain and one of the comfort foods I love to serve alongside this…
White Chili
While we battle through a late season cold-snap, the calendar says that winter’s strength will soon be behind us. In the meanwhile, the cold weather continues demand slow-cooked comfort foods and I’m happy to comply. Nothing seems to warm as well as those one-pot dishes that cook for hours and warm you from the core…
Ground Beef Tacos
I’ll be the first to say that not every night can be crispy duck breast, roast beef, or even vegetarian lasagna. Few of us have personal chefs and most of us have jobs and family commitments that compete for time, so even if you love eating, you’re going to once in a while be tempted…
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…
Triple-Ginger Gingersnaps
Gingersnaps … for ginger fools™. One of my grandmother’s legacies to me is a love everything ginger. Ever since I was a child, I would eat anything ginger that she pressed into my hands: ginger marmalade, candies, crystalized ginger, chocolate covered ginger … and gingersnaps. I ate it all … I adored it all. And…
Traditional Tourtière
Some traditions run deep …. A few weeks ago, I broke with French-Canadian tradition and created a vegetarian tourtière and wrapped it in a gluten-free crust that stole the show. While the French-Canadian in the family loves her whole grains and veggies, she isn’t a vegetarian and she couldn’t for the life of her figure…
Sweet Potato Praline Casserole
The holidays have arrived and with that, I hope, more time to get caught up with my blog. My first contribution to the holiday season is a sweet, succulent sweet potato dish that will make believers out of the most ardent doubters who question the rightful place of this tuber on the dinner table. First,…
Spaghetti and Meatballs
Who doesn’t love Lady and Tramp? What kid doesn’t enjoy slurping spaghetti? Who doesn’t love a meatball (spicy or not)? With all due love to vegetarians in my life, I gave you my my almost vegan tourtière — now, this is my chance to indulge the carnivore in me … and the Italian in me which I’m…