I need you to buy these from me now! They're incredibly delicious but they're sitting in my fridge and I can't can them safely. Soft, sweet Hachiya (Kaki) persimmon pulp covered in honey syrup and Domaine des Salamandres Pear Ice Wine with lemon juice to bring it all together. … [Read more...] about Persimmons in Quebec Pear Ice Wine
All Recipes
Beet, Orange, and Black Olive Salad with Orange Flower Water from “Plenty”
You're going to want to get your kitchen gloves ready for this one... Beets are messy. This recipe is relatively mess-free, but you'll still end up purple if you're not careful. One trick is lemon juice, so juice a lemon using your hands when this is all said and done, and … [Read more...] about Beet, Orange, and Black Olive Salad with Orange Flower Water from “Plenty”
Quinoa Salad with Lime and Roasted Butternut Squash
Quinoa Salad with Lime and Roasted Butternut Squash 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes 6 tbsp olive oil, divided 1/2 tsp salt 1/4 tsp pepper 1 cup mixed wild and basmati rice (or whatever kind of rice you have or want to use) 1 cup quinoa (I … [Read more...] about Quinoa Salad with Lime and Roasted Butternut Squash
A Salad I Could Eat Everyday: Quinoa Salad with Lime and Roasted Sweet Potatoes
Okay, Mr. Ottolenghi, lets see how you did... ...for the 4th Annual Volk/Watson Extravaganza I cherry-picked from Yotam Ottolenghi's gourmet vegetable cookbook, "Plenty". I kind of cheated because I did choose some recipes I'd already tested and knew to be wonderful (the roasted … [Read more...] about A Salad I Could Eat Everyday: Quinoa Salad with Lime and Roasted Sweet Potatoes
Sunday Night Dinner: Moules Marinière
You might not believe me, but there's nothing fancy about this meal. Mussels are about the easiest thing in the world to cook. They don't require anything fancy like filleting fish, and even making a sauce is completely optional. Served with some crusty bread, or something to … [Read more...] about Sunday Night Dinner: Moules Marinière
Wild Arctic Char with Roasted Cauliflower and Apple-Vanilla Vinaigrette
This is an amazing dish. It's worth buying the book just for this recipe. It's the kind of dish that makes me hate eating at a restaurant because it lets you know that you can do just as good or better at home. If I owned a restaurant, in fact, I'd put this dish on the menu. I'm … [Read more...] about Wild Arctic Char with Roasted Cauliflower and Apple-Vanilla Vinaigrette
A Delicious Mess: Roasted Salmon in Red Wine Sauce with Sweet Potatoes and Leeks
I massacred this fish. It was shameful. As a person who hates over-cooked seafood, snuffs her nose when bones are left in a fillet at a restaurant, and figures that if she's going to eat a generally unsustainable thing it had better be the best thing she ever ate, I currently … [Read more...] about A Delicious Mess: Roasted Salmon in Red Wine Sauce with Sweet Potatoes and Leeks
A Food Intolerance-Free and Dietary Restriction-Conscious Christmas: Dairy-free, vegan, and gluten-free recipes for the holidays
This week on CKUT 90.3FM radio I presented a Christmas dinner menu and some holiday hosting ideas catering to those who don’t eat gluten, dairy, or meat. Or for considerate holiday party hosts who want something to feed the dangerous Christmas party guest - the vegan. I don't … [Read more...] about A Food Intolerance-Free and Dietary Restriction-Conscious Christmas: Dairy-free, vegan, and gluten-free recipes for the holidays
Socca Chickpea Flour Tart with Caramelized Onions and Roasted Tomatoes
Do you like pancakes? I love pancakes, but the flour, milk, and butter part of pancakes doesn't like me. So a recipe for Italian savoury pancakes sounded heavenly. This is basically a pancake topped with slow-cooked onions and roasted tomatoes. It's simple comfort food, and the … [Read more...] about Socca Chickpea Flour Tart with Caramelized Onions and Roasted Tomatoes
Butternut Squash and Bean Soup
When you have the triumvirate of soup vegetables in your fridge (carrots, leeks, and celery), you make soup. Simple as that. I also had a butternut squash. So that went in too. And some cooked black-eyed peas. If I'd had a potato or celeriac or spinach or chard, I would have … [Read more...] about Butternut Squash and Bean Soup