Apple & Celery Root Roulade with Fresh Crab

Apple & Celery Root Roulade with Fresh Crab on Fresh Greens with homemade Tomato Vinaigrette Celeriac remoulade is the French answer to coleslaw. Shredded ribbons of celeriac are tossed in a sauce of mayonnaise, lemon, and mustard. I found this lovely espelette pepper mustard. Espellete is from the basque region of spain, and it adds a spicy heat to the recipe that really works. I mix in flecks of sweet-tart green shreds of Granny Smith apples for sweetness, crowned with nubs of jumbo lump crabmeat.

15. December 2018

Sugar Tomato and White Peach Chutney

I adore chutneys - and here is a quick one that is made with seasonal white peaches and sugar tomatoes. It comes together quickly, but for the flavors to really explode when served - you should let the chutney sit for at least eight hours - or best 24 hours, before serving. It is colourful and flavorful and would make a great compliment for any pork or lamb entree.
13. May 2017

Tuna Sashimi with Curry Oil Flash

  I saw this trick tableside at a restaurant in Las Vegas. So easy to do at home and SO delicious.   1/2 pound Ahi sliced into cubes 2 tablespoons Madras curry powder, toasted in a dry pan Pinch of salt 1/4 cup canola oil ½ tablespoon finely julienned fresh ginger toast the curry powder in a dry pan - as it becomes fragrant add the oil and heat until near smoking. Stir in the ginger, remove from the stove, and immediately spoon a bit of the oil over one portion of fish. The fish should sizzle when the oil hits it; garnish with chopped chives and sesame seeds then serve immediately
27. April 2017

Chocolate Lava Cookies filled with Espresso Ganache

I cook a lot - so it takes a truly extraordinary recipe for my husband to remember it and request them by name. Chocolate Lava Cookies are his favorite for many reasons. Just a hint of coffee flavor in a vanilla infused crispy yet also soft chocolate chip cookie.
22. April 2017

Glazed Lemon and Fruit Ricotta Cookies

Ingredients Cookies: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 stick unsalted butter, softened 2 cups sugar 2 eggs 1 (15-ounce) container whole milk ricotta cheese 3 tablespoons lemon juice 1 lemon, zested 1/4 cup of your favorite fruit jelly or preserve
Glaze: 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested Add Checked Items To Gr
24. December 2016

Glazed Lemon and Fruit Ricotta Cookies

Ingredients Cookies: 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 stick unsalted butter, softened 2 cups sugar 2 eggs 1 (15-ounce) container whole milk ricotta cheese 3 tablespoons lemon juice 1 lemon, zested 1/4 cup of your favorite fruit jelly or preserve
Glaze: 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested Add Checked Items To Gr
24. December 2016

Bob's Mole Style Stewed Chicken

  • 2 dried Ancho chilies
  • 3 dried New Mexico or Guajillo chilies, stemmed and seeded
  • 1/4 cup sesame seeds
  • 1/2 teaspoon anise seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds
  • 6 black peppercorns
  • One 1/2-inch cinnamon stick
  • 3 tablespoons lard
  • 1 1/2 tablespoons raisins
  • 10 whole
8. January 2016

Raspberry Meringue Cookies with Chocolate Chips and Walnuts

Meringue cookies are my favorite "holiday potluck" dessert. There is a tidal wave of chocolate and nuts in every bite, and they turn out light and delicate. There is a reason the nickname of these cookies is "Forgotten Kisses" - probably because when you make them - you don't want to share them so they become forgotten. "Oh the potluck was today? oh darn, and I made meringue cookies" LOL! The best part of these is they come together VERY fast - and are absolutely delicious whether you dip them in chocolate or not. I add raspberry extract to mine just for that extra bit of layered flavors.
18. November 2015

Seared Chicken and Autumn Vegetables

This dish is bursting with the savory-sweet flavors of autumn. We’re searing chicken thighs and sautéing creamy purple top turnip and tender cabbage. Then we’re finishing them in a light pan sauce—or “jus”—made with dried figs, sharp whole grain mustard, thyme and tart apple cider. The key to beautifully crisp chicken is drying your chicken thoroughly, using a hot pan and letting the skin get browned and crispy before flipping. This way, all of the incredibly flavorful fond (the browned bits) left behind can be used to coat the vegetables and make the delicious pan sauce.
26. October 2015

Seared Chicken and Autumn Vegetables

This dish is bursting with the savory-sweet flavors of autumn. We’re searing chicken thighs and sautéing creamy purple top turnip and tender cabbage. Then we’re finishing them in a light pan sauce—or “jus”—made with dried figs, sharp whole grain mustard, thyme and tart apple cider. The key to beautifully crisp chicken is drying your chicken thoroughly, using a hot pan and letting the skin get browned and crispy before flipping. This way, all of the incredibly flavorful fond (the browned bits) left behind can be used to coat the vegetables and make the delicious pan sauce.
26. October 2015

Blue Apron: Farrow, Brussel Sprout & Apple Slaw

Well I'm on my second week of Blue Apron, and this week's grand slam is this slaw. Again, flavors I would have never though to put all together, but it creates a flavorful slaw that is now going in my top ten side dishes list going into the holiday party season. I think for a party side dish I'd add craisins, candied walnuts or pomegranate seeds.
8. October 2015

Blue Apron: Spiced Turkey & Chickpea Chili with Chermoula, Labneh & Pita Croutons

20151001_155050So today was my first launch into making a Blue Apron recipe. The first recipe is a spicy turkey and chickpea chili with eggplant, tomato sauce and spices. The recipe had no glitches; and came together really quickly. Right off the bat, the flavor and texture combos were something I would have never thought of  - but that make sense.
1. October 2015

Blue Apron

So I joined Blue Apron, after getting a glowing review from my friend Linda. Blue Apron describes itself like this:
Blue Apron makes cooking fun and easy. We'll provide you with all the ingredients that you need to make a delicious meal in exactly the right proportions. http://www.blueapron.com
I tried a neighbors box a few weeks back - and what I liked was the lack of food waste. They literally ship to you EXACTLY what you need to make two portions and now more.
30. September 2015

(Cooking) Moonblush Tomato Pasta Sauce

This time of year, when our gardens are overflowing with tomatoes, nothing makes me happier than fresh tomato sauce. It is one of those old fashioned recipes that always delivers. And this overnight in the oven method, makes it easier than ever. The slow roasting renders the entire plum tomato useable in the finished pasta sauce.  The sauce will last in the freezer in small portions, for up to three months. So you can thaw summer fresh tomato taste later in the fall and early winter.
23. September 2015

(Cooking) The many faces of quinoa

I honestly have made this recipe for so long I can't remember where I found it - and it changes every time I make it. Quinoa is one of those grains you can cook SO many different ways. Quinoa can be coloured and cooked in so many different liquids: chicken stock, beef stock, orange juice, pomegranate juice, beet juice (for spectacular colouring results) and the list goes on.
12. September 2015

(Cooking) Oaxacan Chocolate Coffee

Mayan_people_and_chocolateWith the pumpkin spice craze poised to take over the culinary imagination of our coffee shops from now until November 1st, I'd like to present an alternative. My go to beverage is Oaxacan Chocolate Coffee. Mexico is one of the largest coffee-producing countries in the world, and the largest producer of organic coffee, accounting for 60% of world production.
31. August 2015

(Cooking) Homemade Fish Sandwich with Slaw

One of my favorite experiments in the kitchen is making something at home that feels like a treat when I go out to eat. I love fish and chips! (way more than I probably should) On a recent vacation, I had basically a "fish and chips sandwich" - and thought, when I get home -- I totally need to make this. I discovered my friends over at serious eats (my favorite foody site: http://www.seriouseats.com) had already done research into a the best methods for making a fish sandwich at home.
26. August 2015

(Cooking) Slow Cooker Curried Pork Shoulder

Slow cookers are the perfect Friday dinner choice. You can heavily spice a beautiful cut of meat and let it slow cook and roll around in it's juices. In this case, we take a pork shoulder, dice it up, brown it in the skillet, then slow cook it for five hours. The result is a seriously flavorful tomato curry sauce and perfectly tender pork.
22. August 2015

(Cooking) Poke Ahi Bowl

Since our vacation to Hawaii last spring, I've been a bit obsessed over how to make the best Poke Ahi bowl. Poke Ahi is tuna, served raw in a marinade. It's honestly super simple to make - just mix it all together in a bowl, leave it in the fridge for a couple of hours and serve over rice. I serve mine over rice with some soy available on the side. A little research shows that there are dozens of recipes and variations, as it's all about the marinade and the adds to your bowl.
16. August 2015

(Cooking) Cupcake Quiches

I just finished making these Cupcake Fritatas for brunch. Making them in the cupcake tins is a fast, quick way to pull off a recipe that in a saucepan takes more time and is less "fingerfoody" to serve for brunch. They were superb.  This is a versatile recipe, as you can add any veggies you may prefer, add or replace other ingredients to satisfy your own individual flavor. These are perfect as an appetizer for any party you may think of having in the future, as a quick lunch fix or whatever you may want! You can keep them vegetarian by skipping the bacon.
15. August 2015

(Cooking) Breaded Tilapia & Homemade Tartar Sauce

I've been working on making this recipe really work for a while. It's easy to bread fish, and baking it makes it a healthy choice. It also allows you to use any fresh herb you'd like (from Basil to Parsely to Cilantro to Herbs D'Provence) because you don't need to worry about the breading scorching the fresh herbs in a hot pan of oil. So this recipe really is a win win. The second score is the fresh tartar sauce recipe.
13. August 2015