Food, Travel, and Cooking!
When fall looms ahead of us we are often a bit down…but as soon as we go to the first Fall/Winter farmer’s market at Riley Park we are totally blown away by the vibrant colours of all the vegetables. It certainly lifts the spirits of this cook! This is a long time favourite of ours […]
An old favourite of mine; excellent served with roast pork loin, especially a juicy, bone-in roast . I also use it as an accompaniment to my hazelnut chicken breasts and anything else that takes my fancy! If I have leftovers, they will go into making a soup. You can easily make half the recipe if […]
Here’s my “take” on a Lorenza de’Medici recipe. We think the addition of pancetta and a splash of white wine to the sauce makes it even more delicious. I often make half the recipe for our primo which goes especially well with lamb marinated in my go to marinade for lamb. Local leeks, which are so sweet and delicious, make […]
This is a lovely soup that I like to make with veggies from the Farmer’s Market and herbs from the garden. It’s nice to serve as a first course or as a main course served with wholegrain bread and perhaps some cheese. Once the veggies are prepped, it’s a cinch to throw together! I have […]
This is excellent soup, can be made with over-wintered leeks but is especially good when the leeks become available at the end of summer/beginning of fall and if you’re lucky, you might find some at the Farmer’s Market in December! The chives say spring to me, as once February is half way through, I am […]
To Clean Domestic Leeks: Trim root end, remove outside layer of leek, trim leek keeping only the white and light green parts.. Save the dark green parts for making stock. They can be frozen. Cut down the length of the stem and holding each half under cold running water, rinse thoroughly, making sure you open up […]
Quite simply, I love barley whether in soups or a casserole or in my version of barley risotto. It is creamy and dare I say it, “good for you”. Makes 4 – 6 Servings 1 cup pearl barley, placed in a bowl & covered with cold water for up to 6 hours 1 cup leeks, cleaned […]
Similar to my ramp (wild leek) tart but this tart has nutmeg instead of herbs. Not only is it delicious in the spring, but also in the fall and winter months when the new leeks become available. A citrus salad would go so well with the tart. Makes an 8″ or 9″ Tart Pre-baked pie […]