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Trying to find seasonal and local ingredients for the plante'S and your health.
Can one have too many peaches? While I may claim to be more veggie than fruit the rest of the year, I definitely can survive on fruit alone during the summer months. What with the glut of berries, tomatoes, and stone fruits, who needs veggies? (Okay, (read full article)
I love eggplants. For as far as I can remember, I've always eaten these vegetable-fruits, they were part of my family's culinary landscape. Both my parents have their eggplant repertoire: stuffed and fried; sliced in a fan and roasted; pickled; in sa (read full article)
What can be easier, or more pleasant, than making a quick mixed salad with whatever you have at hand? The French call mixed salads une salade composée -isn't that sweet? As if the salad were a musical composition, all the flavours melding into visua (read full article)
Just in case you didn't feel up to making the corn chowder I just posted, here is a recipe for corn pancakes. It's a super quick and tasty recipe, and it would make a great stand-in for corn bread with some chili. Actually, if you're really hankering (read full article)
Aahh corn! It is, for me, the quintessential summer food. More so than any other fruit or vegetable that abound at this time of the year. Even... gasp... tomatoes -don't get me wrong: I love tomatoes; but I grow my own from seed so I basically (read full article)
The other day I mentioned vegetable marrow. At the time, I didn't have one hanging about to photograph... I finally got one in my CSA basket, but I was so excited (and hungry) that I proceeded to cut it up before it occurred to me that I should (read full article)
It's sooo hooot!I know, I know, it's nowhere near as hot and humid as it was last week, but I still leave work all sticky and quite grumpy from having spent the entire day fighting with clothes that insist on clinging to every inch of my body. As soo (read full article)
I've already shared quite a few pea recipes (fresh pea soup; rice with peas; risotto and pasta with peas implied; and so much more...), still I could not resist another pea inspiration! Peas are my ultimate seasonal treat, far beyond asparagus (and I (read full article)
The East Coast is just barely getting over the first heat wave of the summer, that meteorologists are already announcing a second, albeit milder, less humid one. Last week's heat and humidity was brutal: I don't know about you, but I was subsisting o (read full article)
Squash blossoms are ephemeral beauties: like the morning glory, they open with the morning light and fade by sundown. By the following day, they are shrivelled up yellow wads, barely recognizable as what was once a pretty flower. Yet they are a prize (read full article)
It's the time for new garlic...What could possibly be so special about new garlic? Garlic is garlic... So you might think, but new garlic is like no other garlic you've ever tasted: it is sweet and mild, and its bite is nowhere near as bad as its bar (read full article)
I've long believed that I was not keen on rice, a fact that I have previously mentioned here, but I am reminded daily that many of my go-to comfort foods are rice-based: rice pudding; rice omelet (oh! I'll have to write about that one...); and risott (read full article)
Here's proof that I was not crazy when I suggested we throw strawberries onto the barbe... Granted, the recipe calls for an oven grill (also known as the broiler in North America), but if the thought of turning on the oven to its highest setting has (read full article)
'Tis the season for West Coast samphires! If you've ever eaten salt-marsh lamb, and wondered how it got its salty flavour: these are the answer. The pine-needle-shaped plant grows in coastal marshes, where its feet are constantly bathed in seawater. (read full article)
There's nothing like a nice plate of pasta primavera to satisfy one's craving for all of spring's delights. (Primavera means springtime in Italian, after all.) The combination of al dente spaghettini or linguini, and crisp-fresh vegetables is b (read full article)
West Coast morels are in! And what lookers they are!Quebec morels are supposedly a week or two away from popping up: one has been spotted yesterday by an experienced forager. How exciting... What with New Brunswick lobster season opening this week, a (read full article)
It seems like spring is definitely here to stay.. For the second year in a row, the vernal season in Montreal is long and drawn out, and it is quite vivifying!While I know that it is still too early to be planting out my tomato seedlings, I can (read full article)
2010 is going to be a bumper crop year for maple syrup!The early, spring-like conditions and the continued night-time chills are the makings for abundant sap collection. Add to that the unusually warm El Niño winter we've had in the North East, and (read full article)
This cake tops my list of favourites for so many reasons... It is easy, so easy in fact, I am going to start using the expression "easy as apple cake". It is a crowd pleaser: everyone loves this cake, so make two if your are bringing it to a potluck (read full article)
No long winded-story today, just a quick introduction and a recipe...The non-winter we've been having over here has got my brain all addled, and I have found myself craving raw and cold dishes. Like this root slaw: It's nothing revolutionary, just an (read full article)
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