White Chili {Instant Pot Recipe}

So, my girl, Megan (of making-me-a-pastry-maker fame), turned up earlier this week with some homegrown banana and jalapeno peppers that she had smoked and it took me all of 2.2 seconds after her departure to determine that those would go into a while chili. Oh yes, they would. And, oh my, but I have never…

Kefalotyri & Tomato Saganaki

A few weeks ago, a lovely love from the city joined me for a sleepover and brought a couple of good hunks of kefalotyri cheese and some delectable sea scallops with which we made a super-extravagant sea scallops AND cheese saganaki, like the one front and centre below: A word about the term saganaki before…

The Temporary Bachelorette

As stated in another post, my mister headed east to Fredericton, New Brunswick for a week so he could attend the National Community Radio Conference. Party time! Excellent! Not really. Well… Kinda. I wasn’t too worried about a week alone. I don’t really get lonely as I quite enjoy my own company and tend to…

Beef & Glass Noodles Salad {Recipe}

When I suggested that the market fairy (the daughter) procure for me some kohlrabi this week, I new I’d be doing it with a bit of eye of round I had tucked away in the freezer. Probs as a foil pack thing or in the BBQ wok, but cooked together in some way, shape or…

Wasabi Tuna Summer Rolls {Recipe}

This is a wee heat-busting recipe that is perfect for a snack or a light meal on days like today (34 Celsius!) when one can feel the electrolytes being leeched from ones body in the form of stank and sweat created with the simple act of breathing. There is zero cooking required. None. Both the…

Kitchen Experiments: Chinese Herbal “Soup Stuff”

Bless Minh’s, my favourite Asian grocery store, for always finding new and novel ways of keeping me clean and off the streets. The last time I was in, I was poking around the aisles in search of dried lily flowers and stumbled upon this: An ambiguous label? Largely in a language I do not speak…

Spicy, Tangy Tuna & Black Radish Salad

No mayo here, folks! This tuna salad recipe makes the most of oil-packed tuna along with the unique flavour of one of my favourite root vegetables; the black radish. Serve this salad on rice crackers or toast points topped with delicate herb leaves or chive spears for a delightful amuse-bouche, with some freshly chopped veg…

The Pie Sniffer {Cocktail Recipe}

Last week, I stumbled upon an amazing discovery which, of course, involves booze, OF COURSE. I just happened to find a bit of Baron Samedi rum in the back of the booze cupboard and remembered a can of Italian lemon soda I had stashed in the fridge and my brain went “ding! this is going to…

Steamin’

A million years ago, the mister gifted me a gorgeous bamboo steamer for Christmas that I am ashamed to say has been used almost exclusively for steaming savoury dumplings.  And, like, not even carefully crafted homemade dumplings, though there have been a couple of those in there as Rob has mastered the barbecue pork bun….

Passover 2018 Recipe Round-Up

Reflecting back on last year’s Passover while doing all of the prep for this year’s was a bit of a trip. Last year, we had just moved and the apartment was still in shambles, but at least I had the month of April pretty free of work so I could devote a lot more time,…

Tzimmes-Inspired Roast Chicken {Passover Recipe}

When I purchased a chicken to cook over Passover, I had visions of a pretty basic roast bird with gravy and potatoes and the rest, but then re-thought that think as it didn’t seem fitting with the spirit or the fare of the holiday. My mind then turned to the good, old stand-by that is…

Passover Brisket {Instant Pot Recipe}

The kitchen robot (instant pot) stepped up to save our sanity for our Seder this year. I had purchased a brisket, but it was not until the day of the Seder that I finally decided how I wanted to cook the brisket and doing it in the instant pot became a very valid choice once we…

Garlicky Turmeric Quinoa {Recipe}

Learning that quinoa is kosher for Passover was a total game changer for us.  Ok, probably more for me than for the mister as he seems to be able to subsist on gummy candies and root vegetables, but this girl needs variety and quinoa brings that in abundance with its strong flavour and textural contrast…

Make Ahead Hashbrown Bake {Recipe}

This is another recipe from the breakfast-is-hard files. It’s a bit like a quiche and a bit like a fritatta, but less eggy and more resilient to re-heating than either of those things. This makes it an ideal make-ahead, grab-and-go to have on hand for busy mornings. It’s also another recipe from the pantry-busting files….

Almond Rum Butter Cream Apple Pie (or Tarte Bourdaloue aux Pommes)

I’d been craving a sweet apple-something for about three weeks, yet forgetting to purchase apples any time I went to the grocery store in that time. Inspired by my mister’s purchase of salted caramel ice cream and further inspired by having made a big batch of pastry that needed to be used up, I finally…

Steamed Mussels with Green Beans and Burst Tomatoes {Recipe}

I’ve hit the point in winter where my mind and body are screaming for fresh vegetables, but my feelings just really want all of the carbs. When I was inspired to make these mussels the other day (because superstore had them on sale for $4.98/kilo), I had originally intended to make moules frites before I…

Mushroom Rice {Vegan Recipe}

If you’ve been hanging around this blog for any length of time, you well know that mushrooms are my favourite meat. As such, I’m pretty surprised that I haven’t got ’round to writing out a recipe for mushroom rice until now, as it’s one of my favourite applications for mushrooms of all time. A big…

All Hail the Black Fungus

I was creating yet another post that once again used black fungus as an ingredient, but when I found myself dedicating more than 300 words convincing you to use this amazing ingredient in your cooking, I decided it needed its own post. I really want to take this opportunity to recommend that you try the…

Snails with Fettuccine in a Bright Tomato Sauce {Recipe}

I distinctly recall the first time I ate snails: I was 9 years old and my then BFF, Elizabeth, was taking me to dinner at her favourite local restaurant, Francesco’s and we would be eating snails and veal Milanese because those were Liz’s favourites and that was that. Both were foreign and sounded a bit…