Archive For The “Eat Right” Category

<p>Recipe: Leeks vinaigrette with cranberry shallot relish and toasted hazelnuts </p>

Recipe: Leeks vinaigrette with cranberry shallot relish and toasted hazelnuts

Cranberries are one of the very few commercially developed fruits that are native to North America, and as such they are not very common in France. When I saw the bags of fresh red berries on the shelf in one of the bigger neighborhood grocery markets, I practically purchased the whole display! Not entirely sure…

<p>Recipe: Osteria Savio Volpe’s kale salad </p>

Recipe: Osteria Savio Volpe’s kale salad

I am featuring Osteria Savio Volpe chef Mark Perrier’s simple but delicious kale salad, which will soon be your new favorite starter. Osteria Savio Volpe’s Kale Salad 4 packed cups dinosaur kale leaves 2 tbsp toasted breadcrumbs 2 tablespoon grated pecorino cheese Lemon peppery dressing: 1 small clove garlic, finely chopped 2 tablespoons fresh lemon…

<p>Recipe: Roasted Banana Cake </p>

Recipe: Roasted Banana Cake

Bananas figure heavily into my baking routine. And, while both my sons did observe all their first birthdays with merry, frosting-swathed banana cakes, the majority of my banana baked goods arrive in rustic form. I bake banana bread occasionally, usually bulked up with whole wheat flour and oats, oftentimes with a couple of spoonfuls of…

<p>Recipe: Seared scallops with sweet-and-sour Brussels sprouts </p>

Recipe: Seared scallops with sweet-and-sour Brussels sprouts

In October, Brussels sprouts reach the peak of their fall seasonality and yield a more intense flavour. There are many ways to serve brussel sprouts, but my favorite is seared in a pan with caramelized the edges that create a crunchy, charred bite that complements savoury fall dishes. As Brussels sprouts can be slightly bitter,…

Too much leftover Halloween candy?  Try these four recipes

Too much leftover Halloween candy? Try these four recipes

The magic of Halloween is that any candies eaten on All Hallow’s Eve is calorie-free, at least in our own hearts. The actual problem is that the leftover candy that sticks around for days or weeks. Even in homes without a trick-or-treaters, those miniature chocolate bars appear to be everywhere. The challenge this week was…

<p>Recipe: An elevated spin on spiced carrots </p>

Recipe: An elevated spin on spiced carrots

This past September I cooked for a variety of private dinners and a few weddings on Salt Spring Island, B.C. It is a unique place, obviously beautiful and will be the home to an eclectic, vibrant community. For a chef, the island is especially of interest, as during the summer it’s absolutely brimming with beautiful…

Recipe: Oeufs cocotte, with wild foraged mushrooms, comté and herb pistou

Recipe: Oeufs cocotte, with wild foraged mushrooms, comté and herb pistou

There’s 1 thing I know I can rely on every year that will assuredly can lift my spirits in wet weather: mushroom hunting season! In France, where I live, cool rains bring out masses of improbable amateurs, young and old alike, who trudge deep into the woods in search of not-always-so-buried treasures. The grumpy old…

Recipe: Chiang Mai noodle soup

Recipe: Chiang Mai noodle soup

This outstanding dish has Islamic, Burmese and Thai roots. There is no standard recipe and variations vary from a curry-like soup with powerful cumin and coriander flavours to some version loaded with coconut milk and less spice. This version comes from the cooking school at the Four Seasons Hotel in Chiang Mai. First, comes a…

Recipe: Chiang Mai noodle soup

Recipe: Chiang Mai noodle soup

This outstanding dish has Islamic, Burmese and Thai roots. There’s no standard recipe and variations range from a curry-like soup with strong cumin and coriander flavours to a version rich with coconut milk and less spice. This version comes from the cooking school at the Four Seasons Hotel in Chiang Mai. First, comes a recipe…

<p>Canada’s controversial queen of aspic and how the molded holiday jelly Can Spare us all</p>

Canada’s controversial queen of aspic and how the molded holiday jelly Can Spare us all

There’s nowhere to begin a story about aspic but using an aspic. So let us imagine one, a moulded mound of gelatin placed quivering and shimmering at the middle of a holiday table, no less embarrassing an addition to the festivities than your brother’s new girlfriend or talking politics with Uncle Jerry. There is the…

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