This classic dessert was first created in 1898, apparently by accident, at the Hotel Tatin in France. It is a favourite of my father’s and I like to make it for him for his birthday. Read more
This blueberry tart recipe precipitated the invitation for me to make home-style desserts for John Bishop in 1986. It was later featured in the menu that was served to Bill Clinton and Boris Yeltsin at the Vancouver Summit in April, 1993. Rumour has it that the blueberries were flown in on Airforce One since, at that time, fresh blueberries were not available year-round here in Vancouver. Read more
2 bunches Swiss chard, cleaned, centre ribs removed
3 T. olive oil
1 package frozen pearl onions, thawed
salt and pepper, to taste
Heat a large sauté pan over high high. Tear the Swiss chard into large pieces. Add 3 T. oil to the pan and stir-fry the greens, adding thawed pearl onions and seasoning with salt and pepper, until the greens are tender.
1 1/2 lbs. russet potatoes
1 1/2 lbs. Yukon Gold potatoes
3/4 c. whole milk
4 T. butter
Place potatoes, whole and unpeeled in a large pot. Add 2 T. salt and fill the pot with cold water. Bring to a boil over high heat, turn down the heat to low and simmer about 45 minutes, until tender. When potatoes are cooked through, drain them and set them aside to cool for 10 minutes or so, then peel. Heat the milk and butter in a small saucepan or in the microwave. When potatoes have cooled, pass them through a food mill, potato ricer or mash them and put back into the large pot. Slowly add the heated milk and butter, stirring constantly. Season with salt to taste. Potato purée can be placed in a microwavable dish, covered and refrigerated overnight and heated again just before serving.