Thai food is a hugely popular cuisine, of that there is no question. It’s one which many enjoy … and enjoy year round. But as I post this recipe, I also reflect that it is a cuisine I seem especially drawn to in the colder and winter months — perhaps it is because the warmth…
Canary Melon Soup with Mint Coulis
A soup that will surely delight as much as it surprises. The mystery of this soup continues long after the mystery of my last CSA mystery post. And this is certainly the kind of adventure I envisioned with the series. So when presented with a vibrant yellow melon, the size of a child’s football, during my…
Roasted Red-Kuri and Beet Salad with Maple Vinaigrette
When the red kuri squash turned up at the CSA pick up a few weeks ago I thought only for a few minutes about what I was going to do with it — then turned back the clock a couple of years to the first red kuri squash I received and decided to reprise what…
Tri-Coloured Potato Salad with Feta-Mayo & Bacon-Crumble
We humans have more in common with honey bees than we give them credit — both our species are attracted to colourful food. The inspiration for this has been a few weeks coming. It all started when I received “red” potatoes in my CSA… or at least, I thought they were red. But when I…
Carrot and Apple Slaw with Chevril Vinaigrette
A simple side salad designed to pair with my recent Scallops with Sorrel Butter, this is so easy — and quite frankly healthy as well — that you may want to find other things to pair it. In fact, the recipe is so easy, it hardly even needs a recipe. The inspiration came from the…
Salsa Verde
Ah, the tomatillo– no, that’s an armadillo crossed with a tomato. And, no, it’s not synonymous “green tomato.” The tomatillo is unique little creature I discovered and was able to purvey without much difficulty when I lived in Calgary … which isn’t a surprise on account of the city’s fondness for Tex-Mex cuisine. However, it…
Poached Hakurei Turnips with Pear and Radish
Ah, yes, the big reveal: those were hakurei turnips in my previous post the launched my 2014 CSA Adventures. On to the recipe now …. So when I’m left with a new and intriguing ingredient, I don’t want to hide it in something. Yes, that might be more artful like the Belgian truffle I had…
CSA Adventures … Mystery #1
No, that’s not a typo — I didn’t mean CSI. That is CSA as in “Community Shared Agriculture” aka “community supported agriculture.” And perhaps this year, we can even think of it as “community shared adventure.” This is my third year having signed up for a CSA — you can read about my CSA Confession to learn…
Fennel and Green Apple Slaw
If you’re one of those people who hates the common coleslaw that adorns most summer tables because you hate cabbage, here’s a game changer: fennel. Now I know some of you may be shaking your heads and walking away at the word fennel too: “I hate black licorice,” you say. Trust me, the flavour of…
Scalloped Fennel-Potatoes au Gratin
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…
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