This recipe is from the LCBO’s Holiday 2015 issue. I served it as the second course in a Holiday Wine Pairing Dinner. Mushroom soups can be heavy if they are creamed or very earthy depending on the type of mushrooms used. This one is actually very light and delicate. It was perfect for this menu since we served several courses. Continue reading “Caramelized Leek and Mushroom Soup”
This dish was part of a wine tasting menu the our wine group served for our Christmas gathering. (See the wine pairing and full menu here.) I didn’t take pictures of it in December so I just remade it for a cottage dinner party. The original LCBO recipe suggests it for a winter holiday menu and it is wonderful but there is no reason this has to be a winter dish. We eat potatoes in summer right? And- since there are herbs and leeks involved it is also nice when they are in season. Continue reading “Potato Mash with Celeriac, Parsnip and Frizzled Leeks”
This dough is from Jim Lahey—owner of New York’s Sullivan Street Bakery and pizza spot Co. The long fermentation time allows for less yeast and no kneading! It makes a delicious thin crust pizza. I halved the original recipe. It keeps in the fridge for a few days and also freezes well but I found it best when used right away so I didn’t want to make a mega-batch to store! This recipe will yield about 3 – 10 inch thin crust pizza bases or 2-10″ regular crusts. Continue reading “Overnight No Knead Pizza Dough”
This is my favourite way to eat quinoa! It makes a perfect ‘meatless Monday’ kind of meal! The quinoa takes on a nutty toasted flavour after the casserole is baked in the over. Although this combination of flavours is the one I like best you can vary the layers with other ingredients to tailor to your taste or what you have – example – try a layer of roasted peppers, or fried mushrooms and caramelized onions or replace goat cheese with ricotta, replace pesto with tomato sauce. You get the idea!
This is a basic, work horse kind of flavour builder. It will keep in the fridge sealed for up to 1 week. Use it in salad dressings or brush on crostinis or pizza bases.
Update 5 July 2016: I just made this again and I used half a bulb of garlic. I crushed the cloves with the side of my chef knife and the skins break and peel off really easily-much easier than paring it off ! Garlic is so fresh and pungent this time of year I don’t think you need a whole bulb. I strained the oil into a bottle and kept the garlic chunks to use in a roast vegetable dish.
This tart cherry sauce is so awesome and so easy to make! You can use this on duck breasts, chicken breasts, pork tenderloin, even ice cream!
You can find tart cherries bottled in their juice along with other preserved fruits in your grocery store.
According to Dr. Natasha Turner (a respected Canadian naturopath) tart cherries:
- can reduce inflammation thereby improving on osteoarthritic pain and helping to stave off gout,
- improve sleep as a natural source of melatonin
- decrease post-workout soreness
- combat belly fat
- reduce stroke risk.
For the full article see here -http://www.huffingtonpost.ca/natasha-turner-nd/cherries-benefits_b_3757989.html
This salad is good all year round but it is a real early summer treat when strawberries are in season! There is a surprising amount of kick to this dressing considering the easy ingredients. It comes from the garlic… if you like it really, really zesty crush the garlic instead of mince. If you like it toned down consider reducing the amount of minced garlic.