EGGPLANT CAVIAR 1 Eggplant, halved and roasted 1 Teaspoon Olive Oil 1 Head Garlic, roasted Juice of 1/2 Lemon 1 Tablespoon Parsley, finely chopped 1/2 teaspoon Salt, or to taste Black Pepper to taste Preheat the oven to 350ºF. Halve the eggplant and lightly salt each side. Lay cut side down in a roasting pan....
I usually find Gnocchi to be thick and heavy. Is it any wonder why when translated it means “lump”? I’ve attempted making my own lumps and snuck the odd one from friend’s restaurant plates, yet I still found them relatively unpleasant to eat. Between Heidi Swanson and my daughter, I was inspired to take gnocchi...
The versatile, baking staple of pie dough is not as intimidating as you think. I remember when dough was on the board in culinary school. I had a quirky pastry chef who liked food science and instructing with the help of charts and graphs which for pastry helped in removing the great fear of the...
Can you tell it was a market day? Yum. I’m still trying to figure out what is my favourite summer food. One might guess asparagus, berries, tomatoes or corn… but then there is the humble potato. Nothing screams summer dinner to me more than every including a cob of fresh corn, green beans and early...
Rhubarb, I find is one of those thing people either love or not. I like it, in fact I used to pluck it from the garden as a kid, peel the curly red strings and carry around a little bowl of sugar for dipping to gnaw on it raw. There is something about the tart...
