Tag Archives: recipies

The culinary media tour I participated in last month resulted in my knowledge of Canada’s food island getting a good kick in the backside!  I was relying on my memories of more than three decades ago!  I pigeon-holed Prince Edward...

Earlier this month I received an email from Mark DeWolf of The Chronicle Herald asking if I would be interested in attending a 3-day media tour on Prince Edward Island.  I said sure, send me the details.  PEI holds fond memories for me...

Last month I posted a recipe on how to make fresh ricotta; a process that was kick-started by me purchasing a bag of fresh shelled peas.  So, here I am today sharing with you that pasta dish I made using the homemade ricotta.  Pearl...

Most people associate Spring vegetables with asparagus, leeks, rhubarb, ramps, and peas.  But for a very brief time, fiddleheads are sold at markets and grocery stores.  They are the unfurled fronds of a young ostrich fern and are...

It all began with a bag of shelled green peas.  I was thinking sautéed spring vegetables with pasta; the Italians call it primavera.  But, I did not want to use traditional pasta such as linguine, penne, or tagliatelle. ...

Last month Mr S and I were in Buenos Aires.  I knew Argentina was originally a Spanish colony but never realized how Italian immigrants influenced the makeup of food until we visited.  For sure, regional dishes can be found (parrilla)...

Frozen desserts such as a sorbet are easy to make and a delight to eat!  Traditionally used as a palate cleanser, sorbet is made up of fruit and sugar; perfect for those who are lactose intolerant or vegan.  Sorbet (pronounced sor-bay)...

It’s good to shake up our eating habits now and then.  For us that means meat takes a back seat and the veggies reign. When the word vegan is mentioned, the carnivores in my life shiver.  And I get why.  Those who were...

Over the last decade I have made a conscious effort to support farm-to-table and know your farmer or fisherman, but sometimes not knowing what your food looks like before it lands on the table is good thing!  Let me explain. Take monkfish,...

If you mention the word cabbage to your carnivore friends, the most likely response will come in the form of a scrunched up nose as they take a step backwards.  But, tell them it’s encased in a prosciutto base with Parmesan cheese and...