Now, before you say that you don’t like Brussels sprouts, hear me out about these little beauties: they just might change your mind. If you are among the approximately 50% of people who are predisposed to like Brussels sprouts (yup, you read that right), you will definitely be into these tangy little morsels. Honestly, nothing could be simpler, and in a sea of mashed potatoes and turkey, you need a bright bite here and there to punctuate the richness of tradition (and gravy) at your Thanksgiving table. (more…)
Category: Vegetarian Recipes
Creativity is a funny thing. It seems, so often, to have a mind of its own, like a wild creature you can’t pin down and even if you bait it with inspiration and woo it with promises of productivity it can scuttle away just as you think it is within your reach. When I was in art school I had a frustratingly brilliant professor who told us, quite bluntly, that none of us were creative and that the very concept of creativity is nothing more than a construction of ego: we hold onto the idea of being creative because it makes us feel special, unique, to know that we have created something. What he was trying to do was make us understand that our own creativity does in fact exist, it just doesn’t exist in a vacuum. We don’t create anything without the influence of things that have come before us. Even the most innovative ideas are based on something else, or at the very least they are based on things they are not. I find recipe development very much a creative process, but that means accepting that there is a whole international history of food that has come before my idea, and in most cases, what I am making has been done before. How could that not be so? For almost long as there have been people, there has been cooking. There is nothing earth shattering and unique about this Asparagus Tart but it is simple, spring-flavoured and special. (more…)
Something odd has happened lately: all I want to eat is Asian influenced dishes. Growing up in Vancouver this isn’t wildly surprising since examples of excellent food from every imaginable Asian locale is available. I have sushi on the regular, I frequent a hole in the wall Thai place but usually, especially at this time of year, I’m roasting hunks of meat and root vegetables, basting and braising and using more rosemary than seems sane. For whatever reason, maybe the chilly, foggy, damp-to-soaking weather, my palate is all about the hot, sweet, salty, sour of Asian cuisine. (more…)
You’re likely sick of hearing how to use up this summer’s tomatoes. I’m sorry to go on and on, but tomato recipes are not only perfectly fitting considering what gardens and farmers’ markets are bursting with but around here they are basically a necessity! Rob went wild with his tomato growing and let’s just say that the yield has been impressive. The way I see it, winter is terrible for tomatoes, even hot house ones aren’t the same as the virtuous, pure flavoured ones of summer. By the time winter rolls around we will be either sick of tomatoes or we’ll be cracking open the jars of bruschetta, passata, cherry toms packed in olive oil, and ketchup that were borne of the necessity to deal with a wicked backyard crop. (more…)
Double recipe post! Why not?
I was feeling nostalgic and needing an excuse to make a batch of biscuits the way my mom used to: all in one blob on the pan, cut into mismatched rectangles when they came out of the oven, not too buttery but so much better with soup than bread or crackers. So what did I do? I made soup. (more…)