Well, it's official. I killed my worms. Well, they weren't dead, and there's something to be said for that, I guess. I tried - I really did - to keep them alive, happy, and full - but to no avail. All motherly instinct jokes aside, I really do feel like a failure. I mean, come … [Read more...] about The Demise of My Worms
Onion Salsa Criollo
Onion salsa is traditionally served with Peruvian tamales, but it's great in roasted vegetable or meat pitas or sandwiches. If you threw in some diced tomatoes you'd have a tomato pico de gallo or tomato salsa fresca. It's a great way to use one of the hot yellow chili peppers in … [Read more...] about Onion Salsa Criollo
Onion Salsa Criollo for Peruvian Tamalitos
I made more tamales but I made 3 big changes: 1. I used parchment paper since I only have one banana leaf in which to boil tamales.. The onion salsa criolla is on the right and the tamale is on the bottom of the photo, wrapped in parchment paper to the best of my abilities … [Read more...] about Onion Salsa Criollo for Peruvian Tamalitos
Peruvian Nordic Shrimp “Causa” with Aji Amarillo Chili Paste
You don't need to find amarillo chili peppers for this recipe. Any long, red or orange chili pepper will work, but there are, conveniently, a few appropriate long, skinny spicy peppers in the Lufa Farms basket this week. Common substitutes for amarillos are serrano or habanero … [Read more...] about Peruvian Nordic Shrimp “Causa” with Aji Amarillo Chili Paste
Peruvian Dinner Party: Shrimp and Garlic Chive Causa, Vegetarian Tacu Tacu, Tamalitos with Onion Sauce, and Dairy-Free Maple-Lucuma Ice Cream
Two of my favourite things: 1. Relaxed dinner parties with appreciative friends 2. Chili Peppers Maybe not in that order... So when I came back from Lima, Peru, I brought dried aji amarillo (orange hot chili peppers), white corn maize flour for tamales, and powdered lucuma … [Read more...] about Peruvian Dinner Party: Shrimp and Garlic Chive Causa, Vegetarian Tacu Tacu, Tamalitos with Onion Sauce, and Dairy-Free Maple-Lucuma Ice Cream
How to be French: Quebecois Picnic Lunch of Local Cheeses, Charcuterie, and Homemade Jam
There's nothing quite like a leisurely lunch with friends and family whose company you enjoy, especially when there's a grand total of zero work involved. Putting out platters of bite-size assortments of flavours is the easiest way to entertain and make it look like you put a … [Read more...] about How to be French: Quebecois Picnic Lunch of Local Cheeses, Charcuterie, and Homemade Jam
White Wine Vinegar & Miso Dressing for Steamed Swiss Chard
This white wine vinaigrette dilutes the punch of vinegar with yogurt and sweetens it with honey, and because of the yogurt you don't need a lot of oil - just give it a splash. Actually you can be pretty loose with most of the ingredients as long as you taste it after and … [Read more...] about White Wine Vinegar & Miso Dressing for Steamed Swiss Chard
Amazing Slow-Cooked (or Quick) Tomato Sauce
I made the most amazing tomato sauce. I'm serious. If you were me and I was you I would marry you for this tomato sauce. Honestly the best tomato sauce I've ever made, including many attempts with San Marzanos, supposedly the best and naturally sweetest canned, imported … [Read more...] about Amazing Slow-Cooked (or Quick) Tomato Sauce
Organic Strawberry-Rhubarb Jam
Every time I look in my preserves cupboard now I smile. My fridge is also happy since I had some extra jam and no sterilized jars and had to leave some un-canned in glass jars in the fridge. So whether or not you actually want to put this jam in jars and seal them for later this … [Read more...] about Organic Strawberry-Rhubarb Jam
Preserving Life: Stories through canning
I got in a fight with a canning pot while making strawberry-rhubarb jam. The canning pot won, as shown by the giant burn on my right hand. The perfect balance of sweet and sour was what I was looking for - maple syrup, honey, brown sugar and a little lemon. It was all about the … [Read more...] about Preserving Life: Stories through canning