White Garlic Sauce (From 500 Years Ago)
From Liber de Arte Coquinaria — The Art of Cooking (1465) — an early Renaissance cook book compiled, written, and likely “plagiarized” by Martino da Como who lived 1430-1500 — here’s a recipe for white...
View ArticleHummus love
Although the spellings are close, you won’t confuse hummus with humus! It’s variant spellings are hummos, hommos and hommous, but what that all adds up to is one of the planet’s most delicious, most...
View ArticleWaterloo Region cooks love apples at this time of the year
Crisp fall weather means crisp fall apples. We get them year-round – thanks to atmosphere-controlled storage facilities with reduced oxygen and carefully monitored temperature and humidity, but apples...
View ArticleCipollini Please
The onion, it has been said, is the truffle of the poor. That may be, but one thing for sure is that onions are popular — while they carry with them a certain sulfurous pungency. Ironically, though it...
View ArticleLemon and egg soup — with poached fish
I’ve recently become interested in poaching fish, primarily because it is healthy but just as much for the potential of combining ingredients and flavours. I wouldn’t call it avgolemono, the classic...
View ArticleEggplant Parmigiana: Parmigiana di melanzane
This is the best. Better than lasagna, I think. Eggplant Parmigiana. And it’s easy to make. Probably a southern Italian dish, the layers of fried eggplant, cheese and tomato sauce meld into a rich,...
View ArticleBeans: They are indeed good for your heart
So you’ve missed a week of shopping and hope to survive with what’s been left behind in the pantry. Scouring the shelves, there are for certain many cans awaiting their inevitable donation to the food...
View ArticleChickpeas and pasta bridge geographic differences
I made this delicious and satisfying linguine dish last night: chickpeas with a host of onion, celery-leaf, cumin, turmeric, cilantro, garlic and tomato goodness. The recipe called for freekeh, but I...
View ArticleHummus love
Although the spellings are close, you won’t confuse hummus with humus! It’s variant spellings are hummos, hommos and hommous, but what that all adds up to is one of the planet’s most delicious, most...
View ArticlePasta and Mussels
The other night I cooked this simple linguine and mussels dish. It was very easy and tasted so good. Give it a try. Here’s how … While water for pasta (quite unlike “water for chocolate”) is coming to...
View ArticleWhite Garlic Sauce (From 500 Years Ago)
From Liber de Arte Coquinaria — The Art of Cooking (1465) — an early Renaissance cook book compiled, written, and likely “plagiarized” by Martino da Como who lived 1430-1500 — here’s a recipe for white...
View ArticlePlum Pudding
Sadly, we don’t use plums in traditional plum pudding any longer. Today — and perhaps just as deliciously — plum pudding is an amalgam of suet, raisins and dried currants, peel almonds or other nuts...
View ArticleSimple Leftovers Chicken Lunch
If you have a couple of chicken pieces leftover from that big Canada Day BBQ yesterday, here’s a simple way to refresh them for a leftovers lunch. Get the chicken slowly reheating in a sauté pan. Add a...
View ArticleMi’s Seoul Kitchen’s Kimchi at Kitchener Market
I happened upon Mi’s Seoul Kitchen at a stand at Kitchener Market, just about across from Charles Quality Meats. They don’t appear to have a website, but they seem to have facilities on Park Street in...
View ArticleCipollini Please
The onion, it has been said, is the truffle of the poor. That may be, but one thing for sure is that onions are popular — while they carry with them a certain sulfurous pungency. Ironically, though it...
View ArticleBaked Fish With Potatoes, Capers and Tomatoes
Orata al forno con patate, capperi e pomodoro is a very simple — and inexpensive — dish that is delicious and captures a bit of Sicily in your kitchen. The recipe, adapted from restaurateur Giorgio...
View Article“Bone Broth:” What’s The Big Friggin’ Deal?
What a lot of bullshit hype: “bone broth.” It’s just stock, for Escoffier’s sake! Take a bunch of bones, roast them, add some aromatics like onions and a bit of leek, some seasoning, dump in some cold...
View ArticleGalletto Alla Calascibettana
Despite the longish name, it’s a simple chicken dish — perhaps as simple as it gets. What I like most is the gentle vinegar flavour that is an undertone in the dish. But first, some history:...
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