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Jan 28

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Easy Ricotta Gnocchi

GnocchiI have recently discovered, thanks to 8ateateight.com, a melt-in-your-mouth, simple-to-prepare Italian ricotta gnocchi recipe that produces gnocchi much lighter than their potato cousins. You can make them up in 10 minutes, freeze them, then cook them to order. Make sure you have a good quality ricotta cheese, like the one photographed below, which can be purchased at Les Amis du Fromage. I served them with tomato sauce (recipe following) or you can sauté them in butter and sage, or toss them with pesto, or meat sauce, or… Read more

Jan 21

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Best So Far Roast Chicken

I have tried countless ways to cook a roast chicken, varying the method and seasonings each time. I’m always aiming for crisp brown skin, moist and flavourful meat and if I can avoid a smokey kitchen and messy oven, so much the better. It’s hard to get all of these going at once. But now I think I’ve found the best roast chicken yet and I’ll stick with this recipe for now, which was inspired by a combination of two chefs’ versions, credited below. Read more

Jan 18

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Minestrone Soup Two Ways

Do you love a bowl of hot soup on a winter day? Do you get a kick out of creating something delicious while using some of the odds and ends that may be lingering in the fridge? Do you like to get more than one meal out of all your effort? Here’s a very flexible recipe that is warming, nourishing and satisfying all in one bowl…and it is followed by a way to use it as a base for another meal. Feel free to use other vegetables, herbs, beans or pasta in your creation. Read more

Jan 14

Gord’s Porchetta

My cousin, Gord, has long been an enthusiastic, adventurous and wonderful cook. We spent a lot of time together as children, since our mothers were best friends and they also married into the same big family. I have many memories of fun times spent together, particularly in the summers at Crescent Beach. When the tide was out, Gord and I would often go way out onto the sandbars to collect clams. Having unlimited energy, after the long walk, the dig, and carrying home our bounty, we would with great excitement begin the process of putting the chowder together. We had such fun then, seeking out and experimenting with ingredients and techniques, and I am delighted that we are still sharing this passion. He has contributed this story and photographs of a recent Porchetta-making experience. Read more

Jan 10

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Sparerib Memories

Turns out, to my constant delight, that not only recipes but the joy of cooking is pass-downable. From playing at my feet with wooden spoons and pots and pans in the kitchen as babies, to asking for recipes from college, and now to calling with a cooking question from their own kitchens, my two sons and I continue to share the joy of cooking.

Last night Jason called to check in about an old favourite of his, spareribs with barbecue sauce, a meal he often requested as a child. I love spareribs too, but seldom make them these days, so I asked him to document his preparations. He sent me the old recipe which he had written down over the phone during his school days, the photos you see here, and the final verdict: “They turned out great – just as I remembered them…one of my all-time favourites.” Read more

Jan 6

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A Culinary Collage

Happy New Year from Nourishing Vancouver to you, wherever in the world you are living, cooking and nourishing those around you!

While I have had a brief hiatus from posting, I was busy in the kitchen over the holidays, connecting with family and friends, and collecting a few recipes to share ~ connecting…collecting…collaging, from my kitchen to yours. Read more