I’m currently tearing off the layers as I write this. It’s tough to believe that it’s Thanksgiving, here in Canada, that is. You see, it’s 90ºF and I’m really thankful I cooked our “Appreciate The Turkey Day” feast yesterday when it was cloudy and chilly enough for a cozy fire. I went outside to try...
OLIVE OIL TART CRUST (Gluten Free) 1 Cup (Cranberry) Bean Flour 1/2 Cup Soy Flour 1/2 Cup Extra Virgin Olive Oil, Frozen 1/2 teaspoon Salt 1/4 Cup Ice Water Freeze pre-measured olive oil in a small bowl. Measure flours into the bowl of a food processor, pulsing to sift. Add the salt and frozen olive...
On a recent trip to the country side, it was easy to absorb the surroundings and be thankful for what we have. The warm autumn days have brought with it a tremendous bounty. While on the road, we were fortunate to experience one of the more remarkable pumpkin patches of recent memory. Flooded by the...
As the weather begins to get a chill on, thoughts of rustic, comfort food are the first to come to mind. To mine at least. I also couldn’t think of a better way to warm up and still enjoy what remains of the farmer’s markets in our area. Pasta and beans are a classic Italian...
So when you find yourself asking what it is you are going to do with the baseball bat sized zucchini that your father in law grew and gave to you, without duplicating a recipe or making yet another cake, pasta, salad, pesto, side dish… Boil a pot of tea and eat a warm Scottish styled...
