• wild boar carbonara

Wild Boar Carbonara

By |August 24th, 2020|2 Comments

Liven up this classic pasta dish with the addition of bacon made from wild boar. Serve it for dinner and have the leftovers for breakfast. Wild boar bacon is available at specialty meat shops, [...]

  • Steak al carbon

Steak Al Carbon

By |August 15th, 2020|2 Comments

Al carbon is a Spanish phrase meaning to cook over coals although you can also cook in a cast iron or grill pan on the stove and achieve a similar affect. Marinating the beef [...]

  • eggplant


By |July 19th, 2020|0 Comments

By Ellen Kelly The eggplant, or aubergine, was once thought to be poisonous. This striking fruit (more specifically, and botanically, a berry) was initially greeted with much apprehension. I guess [...]

  • Cauliflower Hummus

Roasted Cauliflower Hummus

By |July 15th, 2020|0 Comments

Roasted cauliflower hummus is the perfect blend of sophisticated taste and guilt-free snackage. Substituting roasted cauliflower for the traditional chickpeas makes it a low-carb option and adds a depth of [...]

  • sketches of spain

Sketches of Spain

By |July 7th, 2020|0 Comments

Served in a Double Old-fashioned glass, Sketches of Spain features citrus from freshly squeezed lime and orange juice. Shaken, not stirred, with tequila and Falernum syrup, it's sure to become [...]

  • Olden Bay Cocktail

Olden Bay

By |July 5th, 2020|0 Comments

A cocktail combining 12 year old rum, Falernum syrup and walnut bitters. Shake in your cocktail shaker and serve over ice with an orange zest garnish. Makes one serving. [...]

  • Homemade Falernum Syrup

Homemade Falernum Syrup

By |July 3rd, 2020|3 Comments

Falernum is a mix of spices, sugar and sometimes almonds, created in the Caribbean made to enhance classic tropical cocktails. This elusive elixir or simple syrup adds depth and subtlety [...]

  • Shawarma Beef Burger

Beef Shawarma Burger

By |June 18th, 2020|2 Comments

Shawarma is a meat dish cooked on a rotating spit, and sliced into thin strips served with a sauce, tomato, pickles, cabbage, onion and hot peppers in a pita. Other [...]

  • Rhubarb Charlotte

Rhubarb Charlotte

By |June 16th, 2020|2 Comments

For spring and summer ­— from warm cobblers to layered trifles, gelled panna cottas and syllabubs, there’s something satisfying about a pudding beyond the kind that comes out of a [...]

  • Stone Fruit Flummery

Stone Fruit Flummery

By |June 10th, 2020|2 Comments

Photos and story by Julie Van Rosendaal For spring and summer ­— from warm cobblers to layered trifles, gelled panna cottas and syllabubs, there’s something satisfying about a pudding beyond [...]

  • Onion Tart

Onion Tart

By |June 5th, 2020|0 Comments

More often than not I’m cooking what I have on hand rather than going on a special shopping trip for ingredients. This is why onions, carrots, potatoes, squash, cabbage and [...]

  • Wagtail Cake

Wagtail Cake

By |June 2nd, 2020|1 Comment

A popular Latvian meringue dessert often made at home for birthdays and other celebrations. Recipe courtesy of Chef Arturs Trinkuns of 3 Pavaru Restaurant in Riga, Latvia. Read more about [...]


By |May 29th, 2020|0 Comments

It may be jumping the gun a bit, but right now I say we need some of the inimitable magic that only comes from a raspberry. Here on the prairies, [...]