Mar 29
I was intending to make a strawberry rhubarb pie recently but it turned out I was pushing the rhubarb season. Not to thwart my yearning for something that tasted spring-summery, I decided to mix raspberries with the strawberries instead. You can use any mix of berries in this recipe, but if you are adding rhubarb, just use a bit less flour (2 tablespoons) and a bit more sugar (1 cup) or to taste. Read more
The best thing about cooking and experimenting with recipes for me is that it can be a collaborative affair and here is a product of this synergy. I love eggs: poached and boiled are favourite cooking methods and I make them for breakfast, brunch, lunch or dinner. I first read the recipe for Poached Eggs on Toasted Brioche with Garlicky Mushrooms on Kitchen Culinaire where Julie references Fine Cooking April/May 2011. I had been meaning to try Dorie Greenspan’s Ruffly Poached Eggs for a while and this seemed like a perfect opportunity to blend the two recipes. The mushrooms, the egg assembly and the garlic olive oil can be done in advance, making it a good dish for entertaining. I’ve adjusted the recipe to make 2 servings, but you can easily double or triple the ingredients. Read more
I can’t remember a time when food was not an important part of my day. From an early age, I observed and participated in the kitchens of my mother and two grandmothers. Read More...
Nourishing Vancouver 