Farro Risotto With Tomatoes

Farro Risotto With Tomatoes

Since our first trip to Italy I have been a big fan of farro. Farro is made from Emmer Wheat, not spelt. The first time I had it was in a ribollita at La Bottega, a little restaurant in Volpaia, a small town in Chianti. I had read that the mother of the family who own… Continue Reading…

Rhubarb Ketchup

Rhubarb Ketchup

Having picked up a whole lot of rhubarb on the weekend, it was time to get busy and cook up our annual batch of rhubarb ketchup!  Don’t remember where I got this recipe but we liked it a lot the first time I my version of it.  My husband always reminds me it’s that time… Continue Reading…

Braised Chicken with Ramps

Braised Chicken with Ramps

Ramps are a rite of spring if you’re lucky enough to find them!  A simple braise with just a few  ingredients. For The Chicken: 1 (3 lb) chicken, cut into 8 pieces Salt & pepper 2 Tbsp. unsalted butter 2 Tbsp. EVO 1 cup Pearl onions (I used frozen ones) or just a small chopped… Continue Reading…

Asparagus Tart

Asparagus Tart

I like to serve a big,  bowl of crunchy greens with savory tarts dressed with lemon vinaigrette, especially in the spring. Makes an 8″ or 9″ Tart A pre-baked pie shell.**  I prefer to use a glass pie dish because it gives a crisper crust.  However, you can also use a 9″ rimmed, fluted 1 1/4″… Continue Reading…

Phyllis’ Mouth-watering Buttermilk Waffles

Phyllis’ Mouth-watering Buttermilk Waffles

The batter for these waffles can be made the night before, an especially good thing for brunch entertaining!  I have included two fruit sauces that are delicious on waffles and we often add a few dollops of yogurt.  We also like using fresh fruit and some maple syrup. Make the Waffles: 2 cups sifted unbleached flour** 2 tsp…. Continue Reading…

English Treacle Tart

English Treacle Tart

Who knew? Whenever I would hear or read about this tart I would get all shivery thinking it would be unbearably sweet! One day, not long after returning from a trip to London, England, throwing caution to the wind, I decided to try & make one. It’s lovely! Nice & lemony & not overly sweet!… Continue Reading…

Lentil Ragu with Rigatoni

Lentil Ragu with Rigatoni

It’s been a year or two since I’ve made this ragu and having stumbled upon a bag of Umbrian lentils in the pantry, I figured it was time to re-visit the recipe.  My FB friend, Roz saw the photo I put up and said that it looked so darned good that she wanted me to… Continue Reading…

Coq au Vin – Chicken Braised in Red Wine

Coq au Vin – Chicken Braised in Red Wine

My husband invited friends over for Sunday lunch. He suggested we make Coq au Vin and because we haven’t made this “French bistro favourite” for quite some time, I agreed! It’s definitely coming back into our repertoire! Over the years, the recipe from “Joy of Cooking”  has evolved. I figured adding some demi-glace to enrich the… Continue Reading…

Braised Lamb Shanks With Dried Cherry Sauce

Braised Lamb Shanks With Dried Cherry Sauce

We love  lamb shanks! They are so almost falling off the bone scrumptious. Of course, if you can source local lamb, even better, the flavour is so delicate. We have found them to be smaller, so we adjust the cooking time slightly. Roasted veggies would be a nice accompaniment for the lamb but I have… Continue Reading…

A Really Good Coffee Cake

A Really Good Coffee Cake

I just made this coffee cake again, it’s my go to recipe. The sour cream gives the cake a nice crumb. Can hardly wait to make a cup of coffee and have a slice. It freezes very well too! Cinnamon-Nut Topping (recipe below) 2 ¼ cups sifted flour 2 tsp. baking powder ½ tsp. each… Continue Reading…