My mom used to make scalloped potatoes with margarine, milk, and flour. Then it turned into dairy-free butter-like, sort-of-margarine-like spread, with soy milk, and gluten-free flour. My version of the dish involves earth balance, potato starch and almond milk. It was alright. … [Read more...] about Scalloped Potatoes
Babaghanoush with Pomegranate
I made this a long time ago and then I got swept up with fish. It's not gourmet but it sure is delicious. I should probably stop eating entire eggplant after roasting them. It's probably hard on digestion. I guess it's too late to make that a New Years resolution. And, really, … [Read more...] about Babaghanoush with Pomegranate
Roundtable Discussion on Environmental Sustainability with Taras Grescoe, Holly Dressel, and William Marsden
Here's a link to download my radio piece on environmental sustainability (fish, but also larger economic issues) with three Montreal authors: Taras Grescoe ("Bottomfeeder"), Holly Dressel ("More Good News") and William Marsden ("Fools Rule"). The discussion took place at the … [Read more...] about Roundtable Discussion on Environmental Sustainability with Taras Grescoe, Holly Dressel, and William Marsden
Stuffed Zucchini
Wow! I made it through all the cookbook review recipes from "Plenty" by Yotam Ottolenghi and "Good Fish" by Becky Selengut from the 4th Annual Volk/Watson Christmas Extravaganza this year. This is the last one! Well, there will be one more recipe from the party, but since I … [Read more...] about Stuffed Zucchini
Broccoli, Green Bean, and Snow Pea Sweet Sesame Salad
This is a basic Japanese creamy dressing with a few substitutions, all fancied up with a ton of cilantro. If you do the entire recipe it's going to be gorgeous and it's just gourmet enough to sneak its way into this cookbook by Yotam Ottolenghi. But you can also just make the … [Read more...] about Broccoli, Green Bean, and Snow Pea Sweet Sesame Salad
My First Video: How to Make Hachiya Persimmons (Kaki) in Pear Ice Wine
Okay, I'm going to warn you now that it's not great. I didn't re-touch the exposure and I forgot to set up good lighting in the first place. But at least I did a lot of editing to cut it down to under 10 minutes. Unfortunately, my camera memory runs out before I actually finish … [Read more...] about My First Video: How to Make Hachiya Persimmons (Kaki) in Pear Ice Wine
Persimmons in Quebec Pear Ice Wine
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
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