Audrey Needs More Wooden Spoons

2011-10-23T07:51:00.002-07:00

Friends, readers and fellow foodies:

After five years, I'm taking a little break from my beloved blog. I started this blog back in 2006 as a way to become a better home cook, a better writer and photographer. I wanted a way to keep track of all my favorite recipes and to be able to find them easily again. I also wanted to learn more about social media and become an active participant in something that was clearly here to stay.

Since then, blogging has become is a creative outlet and it's become a connection to the local food community. I've met new friends and been able to share my passion with others who are equally passionate about food. I've even inspired my sister to start her own food blog.

I'm taking the next few months to off, now until the end of the year, to free up a little time to try something new. You can now find me blogging on Cook Culture's website. I'm really looking forward to this opportunity as it perfectly combines my love for food and writing.

Thank you so much for reading and for all your comments over the past five years. I hope you continue to check back and browse through the archive of my favorite, tried-and-true recipes. Below are some of my favorites... see you in January 2012!

xo
Melody

Goat Cheese Mushroom Caps: white or brown button mushrooms filled with goat cheese and topped with a breadcrumb mixture of toasted pine nuts, garlic, sun dried tomatoes, parsley and day-old bread.

Chickpea Goji Berry Salad: A deliciously hearty salad of chickpeas, mandarin oranges, almonds, goji berries and feta cheese. A lunchtime favorite!

Hungarian Mushroom Soup: one of my oldest, most trusted recipes. Need I say more?

Polenta Squares with Tomato Sauce: polenta with veggies (or Italian sausage) and tomato sauce is one of my favorite dishes, especially when I'm in need for a good dose of comfort food.

Rustic Potato and Tomato Tart: Another long-standing favorite, it's a guaranteed crowd pleaser that looks fabulous and tastes even better then it looks.

Spicy Chipotle Grilled Chicken: I've never been a big meat eater, and chicken especially I find bland and boring. That said, this recipe is fantastic! It's great year-round and for any occasion.

Homemade Granola: the reason I love this recipe so much is the amount of cinnamon that's added to it- two full tablespoons. It's easy to buy granola but you'll always, always, feel better about making and enjoying a bowlful of homemade cereal.

Event Alert: Flights & Light Bites

2011-10-10T16:00:00.000-07:00

Autumn is all about celebrating the harvest on Vancouver Island... and about finding fun things to do help distract from the increasingly colder and shorter days. This is why I'm excited about the series of tastings and pairings that the Hotel Grand Pacific has put together. Starting this month, the Hotel Grand Pacific in Victoria is offering a series of tastings and pairings on Saturday afternoons, from 4 to 5 pm.

Each session has a theme, including seasonal beers, mead, cocktails made with tea, whiskey, dessert wines and Eaux de Vie (I'll let you look that one up). To accompany all these tasty sips, there will be tasting plates with items such as charcuterie, cheese, olives and nuts, depending on the pairings. Another thing I like about these are they are $20 a session.

October 15, 2011: Tea Cocktails
Come out and taste four of the hotel's signature tea cocktails, and learn how to make tea infusions to make your own cocktails at home.

October 29: Mead
Tugwell Creek's Bob Liptrot will lead a tasting of five of meads, including flavoured and sparkling varieties.

November 12: Seasonal Beer
You will sample four different winter and holiday brews, including seasonal offerings from Driftwood and Phillips Brewing, and two international specialty beers.
January 14, 2012: Scotch, Whiskey and Bourbon
A special preview before the Whisky Festival, guests will taste a range of whiskies from the delicate and floral, through to the big "Peat Monsters."

January 28: Eaux de Vie
Participants will taste their way through some of the world's most famous eaux de vie, including Calvados, Pineau des Charentes, grappa and Poire William.

February 11: Dessert Wines
Just in time for Valentine's Day, this session will focus on different styles of dessert wines from around the world.

Tickets are available in advance through calling the restaurant at 250-380-4478. Tickets will be available at the door, however, buying in advance is recommended.

Feast of Fields 2011 on Vancouver Island

2011-09-21T17:58:00.020-07:00

Nearly 900 people gathered at Marley Farm in the Mount Newton Valley for FarmFolk CityFolk's 14th annual Feast of Fields on Vancouver Island. The wandering gourmet harvest, with its emphasis on local, seasonal and organic, is considered by many to the best festival of the year.

As people arrive at the farm, they line up to get their wine glass and napkin, check out the menu, and get ready to spend the next four hours strolling a country farm and enjoying some of the best food and drink Vancouver Island has to offer.

Every year, there's always were a few local bands that play throughout the day to- help set the mood and provide a little foot stomping music. On the farm this year were The Sweet Low Down and Jane's Way (pictured below).

With a guest list of nearly 900 people, chefs are busy long before the gates open preparing enough samples for everyone. The chefs from the Tigh-Na-Mara Seaside Resort had their hands full preparing their offerings: savoury cones with hand peeled shrimp, basil pesto and Natural Pastures Camembert Cheese, and sweet cones with white chocolate mousse with Nanoose Edibles marionberries and dark chocolate walnut bark.

Vin Coco Patisserie, a locally owned chocolate and pastry shop in Victoria, upstaged everyone as they showed off just how fun, sweet (and rock and roll) food can be.

There were a number of new participants at this year's Feast of Fields including The Oak Bay Bistro. Serving up Driftwood Wort and molasses cured wild salmon, dill seed buttermilk cracker and candied apple relish, the bistro offered delicious bite-sized finger food rivaled only by its presentation.

One reason Feast of Fields is so much fun is because it draws people of all ages. To help make it affordable for families, there's a discounted ticket price for kids under 12. Although a word of warning, your kids may be more interested in what's in the swamp than on their plate.

Feast of Fields is a annual fundraiser for FarmFolk CityFolk, a non-profit society that works year-around to cultivate a local, sustainable food system. During the festival, executive director Nicholas Scapillati (second from right) shared a few moments with Bev Marley (far right), the host of this year's festival, and Ryan Vantreight (second from left) who first introduced Bev to the festival's organizers so many months ago.

Of course, Feast of Fields wouldn't be possible without the many volunteers and people behind the scenes. Friendly, helpful and always smiling!

Beet and Fennel Soup with Kefir

2011-09-18T09:47:00.004-07:00

With the turn in the weather over the past few weeks, I've starting thinking about some of my favorite comfort meals - soups, chili, stews - pretty much anything warm and different than salads. This beet and fennel soup recipe comes by way of my friend Nicola, who discovered a taste for fennel seeds after trying my roasted cream of tomato soup. Nicola sent me this recipe after finding it in a magazine a couple of month ago and her instincts were right. It's delicious!

The one thing I love about beets is the depth of flavour they can add to a dish, whether it's a salad, roasted vegetables or in this case soup. The combination of caramelized onions and fennel with beets and finished with kefir is stunning. The soup is full of colour, flavour and is a nice change from the usual soups I tend to make. If you're looking for something a little different, than take a leap of faith with this recipe and try it soon. You won't regret it!

Beet and Fennel Soup with Kefir (serves 3)
Source: Bon Appetit

Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
1 small fennel bulb, chopped (leave out the rough core)
1 1/2 teaspoons fennel seeds
2 large (2 1/2- to 3-inch-diameter) beets, peeled, cut into 1/2-inch cubes
3 cups low-salt vegetable broth
1 cup unflavored kefir (add more to taste)
Salt and pepper to taste

Directions
Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes.

Add cubed beets, salt and pepper and stir to coat. Add vegetable broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes.

Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir, Taste and adjust seasonings if necessary.

New York: earthquakes, hurricanes and amazing food

2011-09-10T19:54:00.005-07:00

One week ago today I got back from my trip to New York and I've had a hard time thinking of anything else since getting back. Routine life feels just a little duller. It's a beautiful, stunning city that's vibrant and full of culture and activity. The buildings are iconic and the cityscape is so much more breathtaking than I had imagined. I felt so blessed to walk down the streets and be part of the city if only for a while.

In case the city wasn't exciting enough, there was both an earthquake and a hurricane while I was there. Being from the west coast, the earthquake wasn't anything new and actually I didn't feel it. I was walking through Chinatown where the sidewalks are uneven and the ground rumbles from the subway below. People around me felt it but there were too many new things competing for my attention for me to notice. The hurricane however, was harder to miss. The subway system shut down, my flight to Toronto was cancelled and there was palpable concern in the air. But in between natural disasters, I did as much as I could and had some amazing meals along the way...

BABBO
Mario Batali's restaurant in Greenwich Village was amazing. It's in an old carriage house bordering the village and residences. Trying not to be intimidated, I sat at the bar and enjoyed a spectacular dish of Pappardelle Bolognese with a glass of red wine and Warm Cherry Cake “Sottosopra” for dessert. It was by far one of the best meal's I've had.

SHAKE SHACK
A charming yet modern burger and shake joint that's suspended within the city at Battery Park. The menu includes burgers, hot dogs, shakes and frozen custard - all with a local, urbanly hip twist. The order line-up was an hour long but well worth it: a tasty little meal in the park, the chance to rest my feet and the people watching! I had a chocolate shake and the Second City Bird Dog, which comes with relish, onion, cucumber, pickle, tomato, banana peppers, celery salt and mustard.

EATALY
While my sister tipped me off to Eataly before my trip, I ended up coming across it quite by accident (while on my way to check out the Chelesa Hotel). Eatlay is one the largest artisan Italian food and wine marketplace in the world. I wandered the store wide-eyed and literally drooling checking out all the sauces, olive oils, dried goods and produce. Heaven! They even had the dried, sugar powdered cherries I've been looking for. They have an unusual taste to them, slightly sweet and highly addictive.

BRUNCH IN CENTRAL PARK AND FAIRWAY MARKET
The Fairway Market on the upper west side is by far one of the best grocery shops I've been in. Huge sections dedicated to cheese, meats, olive oils and produce... and so many different tins of San Marzano tomatoes. More than once I seriously considered packing my suitcase full of them to bring back with me. On our last day in New York, my friends and I went straight for Fairways to pick up some groceries for a delicious little brunch in Central Park. One of the best things we did during our stay!

ENJOYING AN AMERICANO
During my second day, I wandered down Central Park West, past the New York Athletic Club to Sixth Avenue and down to the great Rockefeller Centre. I'm a fan of the show 30 Rock so I was looking forward to seeing the plaza in person and taking the NBC studio tour, which is led by an NBC page. In between checking out 30 Rock and when the start of the tour, I went to a nearby bakery for a quick americano and croissant. The coffee was good and the croissant was even better but the simple awareness of where I was and taking it all in was a sublime feeling. I will go back!

New York City Here I Come

2011-08-18T19:25:00.010-07:00

I'm off to spend two glorious weeks split between New York, the capital of the world, and Toronto, the town 30 Rock called “New York … without all the stuff.” Since I haven't been to either city, I'd love to hear your suggestions: what should I do? where should I go? most importantly, where should I eat?

graphic design courtesy of Amy Rutherford of The Authorized Amy

I love traveling and being blown away by new cultures, foods and ways of life. Going abroad where the air smells different, the roads take me to unusual places and in exchange I'll bring back new experiences and memories that last a lifetime. Perhaps I'll return with something like a coveted bottle of olive oil (Italy) or organic vanilla beans soaked in rum (Mexico). If I'm lucky, the experience - and sharp contrast to my own life and home - will bring dreams in a whole new language.

Have a wonderful weekend and enjoy the remaining days of August wherever you are. I'll be back come September and promise to share my pictures and food adventures as soon as I can.

Melody

Your Guide to Feast of Fields

2011-08-13T17:39:00.015-07:00

Vancouver Island's Feast of Fields will be upon us in less than six weeks and it's shaping up to be another good one. Another exceptional one. This is my favorite food event of the year because it always takes place on a beautiful, scenic farm, with local food and drink of every variety and with people who goes are all passionate about the same thing, namely food. Here are the details:

Marley Farm in Saanichton is the host of this year's Feast of Fields on Vancouver Island. The farm is located on 42 acres including five acres of vineyards with lots of open grasslands, fields and heritage fixtures. There's also horses, chickens, turkeys, ducks and pigeons and it's just the place to spend a lazy, late summer day. Location is 1831 Mount Newton X Road.

One thing Feast of Fields is synonymous with is a wandering gourmet harvest. Spread over the farm, there will be farmers and chefs, vintners and brewers serving up generous samples of the very best food and drink they have to offer. Right now, there are 55 participants with more coming in every day. New this year are:

Choux Choux Charcuterie, Victoria's charming yet traditional, European-style delicatessen
Fruition Paletas, with their fresh fruit popsicles and ice cream bars
Intrigue Wines, from the Okanagan Valley started by Gray Monk’s co-winemaker Roger Wong
The View Winery, from Kelowna which first began as an apple orchard five generations ago
Kulu Restaurant, serving up Asian fusion cuisine from Gladstone Square in Fernwood
Moon Under Water with samples of their session ales

The festival takes place all afternoon, from 1-5 pm, and I recommend arriving promptly to get the most out of your day. Take 10 minutes at the start to walk around the farm, get the laid of the land and size up some of the offerings. The day requires a little finesse and strategy when it comes to taking it all in. Start with the tasty food samples, perhaps honing in on some of the seafood or bbq bites. Enjoy some of the many beers and wines, and later in the day take in some of the sweet delectables. The chocolate.

The festival sells out every year, and is expected to do so again this year. As the saying goes, to avoid disappointment, don't delay. Tickets are $85 for adults, $15 for children ages 7 to 12, and free for children under 6. They can be purchased online at online at www.feastoffields.com or in person at Muffet and Louisa in Victoria. If you want to try your hand at winning a pair, click over to Green Muse to enter their ticket giveaway now until September 8.

Apricots baked with almonds and honey

2011-08-07T13:47:00.002-07:00

Spending Sunday morning at a farmer's market is one of my favorite things to do. I like to go when the day is young, full of possibility and when the produce is fresh and at its best. In an attempt to take full advantage of summer's bounty, I felt like a kid in a candy store this morning - loading up on Lapin cherries from the Okanagan and not one but two boxes of B.C. apricots.

This recipe for apricots baked with almonds and honey is a great way to bring out the sweet jammy flavor of ripe apricots. Slice each fruit in half to remove the pit and place on a baking sheet with finely chopped roasted almonds and then drizzle with honey. Bake until soft, golden and fragrant. Try serving with yogurt or ice cream and garnish with mint if you have some around. This makes for a nice light summer dessert, perfect on an August evening.

Apricots baked with almonds and honey (serves 2)

Ingredients
6-8 ripe apricots
handful of roasted unsalted almonds, finely chopped
honey
yogurt or ice cream
mint or golden raisins for garnish (optional)

Directions
Preheat oven to 350

Slice each apricot in half and remove pit. Place each half on a baking sheet with the centres facing up. Top each half with finely chopped almonds and drizzle with honey.

Bake in the oven for about 15 minutes or until soft and golden. Enjoy warm with yogurt or ice cream. Garnish with mint and golden raisins.

Halibut with braised lentils, asparagus and soy ginger sauce

2011-08-04T16:32:00.009-07:00

I recently volunteered at the 3rd annual Taste: Victoria's Festival of Food and Wine and if you haven't been to this festival yet, make a mental note, because you'll want to go next year. Taste is a fabulously indulgent and classy food event that focuses on local chefs, restaurants and wineries. I had a great time managing the social media during the Main Event - tweeting, retweeting, replying and checking out pictures people captured on their phones. I had a blast and will definitely be there again next summer.

As a thank you, the organizers Kathy and Ladawne gave me a generous gift including the cookbook, Hastings House Country Estate. From the country house hotel it's named after, this delightful book from Salt Spring Island features some of their best recipes for brunch, dinner and dessert. The recipe for sablefish, braised du puy lentils, green asparagus and soy ginger emulsion caught my eye and inspired me to leave the lawn chair long enough to give this a try.

Pleased with my results, this is an elegant main course that makes you feel like you're dining out - but in the comfort of your own home. Keep your eyes on the lentils, the liquid and baking time may need adjusting. But isn't that part of the fun?

Halibut with braised lentils, asparagus and soy ginger sauce (serves 2)

Braised Lentils
2 shallots, diced
2 cups green or brown lentils, rinsed
1 carrot, diced
2 sticks of celery, diced
3 tablespoons butter
1/4 - 1/2 cup red wine
2 cups vegetable stock

Preheat oven to 350. In a medium saucepan, melt butter and saute shallots, carrot and celery until soft. Stir in rinsed lentils then add wine and vegetable stock. Place the pan, with a lid on it, in the oven for about 50 minutes. Check and stir along the way, sampling to see if more wine or stock is needed.

Soy Ginger Sauce
1 tablespoon fresh ginger, grated and juiced
1/3 cup soy sauce
2 tablespoons olive oil
juice from 1/2 lemon
1 tablespoon + a pinch more of brown sugar
salt and pepper to taste

Grate the ginger and squeeze juice into a small bowl. Mix remaining ingredients together with a whisk and set aside.

Asparagus
1 bunch of green asparagus, trimmed and peeled
dap of butter and a splash of olive oil
salt and pepper to season

Snap off the stocky part of each asparagus stem and then peel using a vegetable peeler. In a medium fry pan, melt butter and olive oil together. Once hot, add asparagus, salt and pepper and quickly sear until tender and slightly charred.

Halibut
2 portions of halibut
salt and pepper
olive oil

Season each piece of halibut with salt and pepper, both sides. Heat a large fry pan with olive oil. Once hot, sear both sides of the halibut until just cooked all the way through.

To serve, plan a large spoonful of lentils in the middle of your plate. Top with halibut, grilled asparagus and drizzle the soy ginger sauce on top and around the plate. Pour a glass of wine, light some candles and enjoy!

Ginger Coconut Dahl Made Easy

2011-07-17T19:18:00.011-07:00

I'm not going to pretend I've been making a lot of incredible dinners lately because I haven't. I mean I've been busy doing things, clearly, but I've been very, very lazy in the kitchen. One reason why I have been able to essentially make nothing for dinner for two weeks and still eat well is because of this company from the Cowichan Valley: Mitchell's Soup Co.

They're a family-run food company that make gorgeous mixes of soups, stews, chilies, a rice pilaf and even a chai spice pudding. A few years ago, co-workers at my previous job gave me a beautiful food basket as a parting gift - and in this basket was Mitchell's Louisiana Texan Chili Mix. It's truly embarrassing how long it took me to make it (three years!) but this past spring during my great pantry purge, I finally did. And wow, was it ever mind-blowingly good. I'm not even tempted to try to replicate the combination herbs and spices, because it was so well done. Of course that may actually be a good reason why I should try to recreate the flavours for myself... but certainly not in my current lazy condition. Instead, I found out where I could buy more and bought as many as I could carry. The good news for those of you in the Victoria area, you can find them at the Sidney summer market every Thursday evening, 5:30 - 8:30 p.m.

Driving out to Sidney, I headed straight for their stand and stocked up on soups, chilies and this amazing package of ginger coconut dahl. It's one of their best-selling products and it's easy to see why. Red lentils, yellow split peas, shredded coconut, candied ginger simmered together with veggie flakes, tomatoes, herbs and spices. Serve over rice and you have yourself a meal. You could add chicken or prawns and top with fresh mango and have an even better meal. Go out, track this product down and buy an armful, I can't recommend it enough!

Healthy Raw Kale Salad

2011-07-03T17:53:00.005-07:00

I've been doing this thing lately where I make a big batch of this healthy kale salad and keep it in the fridge for lunches and to have on hand as a quick side to weekday dinners. And it turns out my boyfriend really likes it. So, it's a win-win in our house.

It's a healthy combination of raw kale, carrots and red cabbage and keeps well in the fridge for 2-3 days. The salad tastes great with grilled salmon or tuna and corn on the cob. It's one of those salads that makes you feel good about yourself after just a few mouthfuls because it's so good and healthy - and makes you want to congratulate yourself for making such a healthy choice. And you should.

I've also been going to the gym a little more regularly and trying to get in some kind of exercise on days that I don't. Like walking or cycling somewhere I might otherwise drive to. What this all adds up to is a slightly healthier lifestyle that I feel good about. One of things I've been thinking about but haven't done yet is buying a pedometer to see how much I walk on an average day. I think it would be a good exercise to do a check in with myself. Should I be walking more?

In the meantime, here's the recipe.

Healthy Raw Kale Salad
Adapted from Planet Organic's Hail-to-the-Kale recipe

Ingredients
1 bunch kale, chopped somewhat finely
2 carrots, grated
1/4 of a red cabbage, thinly sliced with a mandolin if you have one
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
3 tablespoons Bragg Liquid Aminos or natural soy sauce (found in health food stores)
1 tablespoon of toasted sesame oil
1 tablespoon olive oil
1 tablespoons balsamic vinegar
dash oregano

Directions
Wash kale and chop finely.

In a cast iron skillet over medium to high heat, stir sunflower and pumpkin seeds. Remove from heat when they’re toasted golden brown. While the skillet is hot, add in a few drops of soy sauce, which will sear onto the seeds. Remove and let cool.

In a large bowl combine chopped kale, carrots, cabbage and seeds. Set aside.

In a small bowl whisk together oil, Bragg Liquid Aminos, balsamic vinegar and oregano and pour over kale mixture. Toss until evenly coated and chill 2 hours before serving.

You might also like:

Sesame Kale Salad
Steamed kale with lots of toasted sesame seed flavour. So good, you'll eat a whole bunch (of kale).

Kale Chips
Thin bites of crispy baked kale.

Bulgar Salad with Kale, Salami and Olives
A great side dish to make for dinner or enjoy it on its own for lunch. Tastes good served warm or cold.

When food blogging runs in the family

2011-06-26T16:59:00.007-07:00

It was one afternoon during our family vacation in Mexico when my sister confessed that she had started blog. A food blog. I can still hear her little giggle as she let her juicy secret out.

We had stopped by a little restaurant that my Mom had heard great things about with cheap drinks and tapas. The drinks were cheap but the tapas menu was less then impressive - so we all have a couple of drinks while discussing where we'd go next for dinner. Perhaps it was the cervezas on an empty belly or maybe there was a lull in the conversation but it was then, on that sunny patio in Puerto Vallarta, that Lorelei let it slip that she too had a food blog. Although she adamantly refused to tell us the name of it until a few weeks later.

As a fellow blogger about food things, I'm delighted that my sister shares this passion and I like to think that I provided a little inspiration. Her writing is conversational and fun to read, she has a terrific eye for photography, her recipes are simple with minimal fuse and mostly vegetarian and I'm so proud of her. So without further ado, here's my sister and fellow food blogger... Lorelei Wey of Purple Kale.

5 Questions with Lorelei of Purple Kale

What inspired you to become a food blogger?
I love to waste time creeping on other peoples food blogs, especially yours! and so I thought I'd try my own hand at it. I have no training in cooking, writing or photography but I love it all.

What's your favorite recipe to make at home?
Omelettes. Now that I am home on maternity leave, I make them all the time for lunch. It's such a simple meal: crack two eggs with a splash of milk into a bowl. Add salt and pepper. Add whatever veggies, fresh herbs, cheese and deli meat you feel like, or happen to have in your fridge. My current favorite combo is mushrooms, red onions, feta and some fresh chopped parsley. Then I put it into a hot cast iron pan on the stove top for a few minutes until the bottom cooks and then slide it into the oven on broil for a few more minutes until the top is also cooked and golden brown. Perfection!

What's the most unusual thing you've ever eaten?
Fried worms. My grade 2 teacher Mrs. Baba was Chinese and we all brought worms in from home and we did a big class event of frying them and eating them. It tasted like a french fry I think. I have no idea if this is a typical Chinese thing or not.

What's the perfect snack?
Something simple like crackers and cheese or it is hard to beat a nice crunchy apple

What would people be surprised to find in you kitchen?
Bacon bits. This is surprising since I claim to not eat pork.

Who Doesn't Love Marinated Roasted Red Peppers

2011-06-24T19:21:00.007-07:00

My evening began with what has become a nearly daily visit to Fairfield Market, the new local grocery shop around the corner recently opened by the owners of Niagara Grocery. The shop has lots of organic and local produce and has quickly become my week day hot spot for last minute dinner needs and salad fixings. For three dollars, I picked up three soft red peppers to roast and marinate. They are tasty and convenient to have on hand for salads, sandwiches, pasta sauces or to snack on straight out of the jar.

You can buy jars of roasted red peppers but there's really no need because they are so easy to make. Slice the peppers in half, remove the seeds and char under broiler in the oven for 15 minutes or so. Toss them in a paper bag or pot with a lid and let them sweat and the blackened skins loosen. Then remove the skin and bottle with olive oil, balsamic vinegar, oregano, garlic, salt and pepper. They will last a couple of weeks in the refrigerator in a sterilized jar in their marinade, only getting tastier and tastier.

Later this evening I'm going over to a friend's house to kick the weekend off with a glass of wine or two and paired with some cheeses, salami and red wine, these peppers are going to hit the spot. It's a classic Italian antipasto that always goes fast because, well, who doesn't love roasted red peppers...

Marinated Roasted Red Peppers (serves 2-4)

Ingredients
3 large red bell peppers
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, halved
1/2 teaspoon ground oregano
pinch of red chili flakes
salt and pepper to taste

Directions
Slice each pepper in half and clean out the insides. Place onto a baking tray cut side down and roast them in a hot oven under the broiler for about 15 to 20 minutes, until the skins are charred and blackened.

Once they have reached this point, take them out of the oven and place each half into a brown paper bag or something (pot, bowl) that you can place a lid on. Once the peppers have cooled and the skins have loosen, peel away the charred peel and slice into thin strips. Place them in a flat bowl, such as a pasta bowl, so the marinade will completely cover them.

While the peppers are roasting, combine the extra-virgin olive oil, balsamic vinegar, ground oregano, garlic, chili flakes, salt and pepper in a small bowl.

Pour the dressing over the roasted peppers. Let them marinate in the refrigerator for 30 minutes or longer before serving. When ready to serve, remove the peppers from the marinade and enjoy!

A mouthful of sunshine: avocado cocktail

2011-06-18T12:50:00.007-07:00

If you're looking for a dish that will make the sun shine (if only for a while) than you need to try this recipe because it's bursting with all the best summer flavours: tomatoes, jalapenos, cilantro and fresh lime juice. I can't remember the first time I made this avocado appetizer; it would have been many years ago. But it's been a summer favorite for a long time now because it's light, fresh and you feel like your laying under the warm desert sun of Mexico when eating it.   

There's many different ways to put the cocktail together. You could have it as a light lunch served with salad greens. Or make as an appetizer to a Mexican dinner fiesta by cutting the avocado into quarters and serving on a plate, in a bowl or even in a margarita or martini glass. You can't go wrong however you serve it because the combination of flavours and that lingering taste in your mouth is the most impressive thing.   You could serve this with homemade sangria and black bean tacos with feta and cabbage slaw.

When it comes to buying avocados, like any produce, I find it always pays off to take a little extra time and care in picking the fruit. If you have foresight, it's a good idea to ripen avocados at home. If not, pick one that is slightly soft to the touch and has a darker shell. The brown stem should still be intact at one end. The best test for finding out if the avocado is good is by removing the stem to see if the flesh is green or has started turning brown. The one thing you don't want is one someone else has removed the stem on and decided to leave behind.

Needing a little pick-me-up after a somewhat uninspired week brought me to making this for lunch today. And now with a cup of coffee in hand, I'm starting to feel better. I can't wait for those really warm (and lazy) summer days: for that first trip to the lake or spending the whole day laying out in the backyard reading. But until than, I'll be content with an avocado cocktail.

Avocado Cocktail (serves 4)

Ingredients
2 ripe avocados
1 ripe tomato, diced
1 jalapeno, stemmed, seeded and diced
1/2 small red onion, diced
1-2 tablespoons cilantro, chopped
juice of 1 lime
olive oil to drizzle
sea salt

Directions
Mix together the diced tomato, jalapeno, onion and chopped cilantro. Add the lime juice just before serving.

Cut the avocado in half, and then peel and pit. Place avocado halves (or quarters) on a small plate or bowl, and fill the centers with the tomato mixture, allowing the mixture to spill over. Drizzle with olive oil and top with a pinch of good quality sea salt.

Roasted Eggplant and Chickpea Salad

2011-06-14T17:16:00.006-07:00

Chickpeas, roasted eggplant, red onion and fresh cilantro tossed in lemon vinaigrette are the fixings for a fantastic light lunch or a side dish for dinner. I made this for lunch yesterday from a BBC recipe I came across and it's one more recipe that continues my love affair with chickpeas. They're easy and cheap and even cheaper if you buy dried chickpeas in bulk. I like to buy canned chickpeas by the armful when they go on sale - so I always have plenty on hand and only a can opener away.

I particularly like the Moroccan flavours in this dish. Of course the roasted eggplant gives it a real Morocaan flair but also the paprika, cumin and cilantro. This is an interesting salad with lots of subtle flavours and ranks up there with some of my other favorites such as this recipe for chickpea goji berry salad and warm butternut and chickpea salad with tahini. The beans add protein, which makes this a complete, light meal. Perfect for the spring or summer.

Roasted Eggplant and Chickpea Salad (serves 4)

Ingredients

Salad
3 eggplants
1 can (540 ml/19 oz) of chickpeas
1/2 red onion, diced
2 garlic cloves, minced
1/2 bunch cilantro, chopped

Dressing
1 teaspoon cumin
1 teaspoon and a pinch of paprika (smoked or Hungarian)
1 teaspoon honey
juice of 1 lemon
4 tablespoons olive oil

Directions
Cube the eggplant in about one half inch cubes, toss in a little olive oil, salt and pepper and roast in the oven at 350 for about 20 minutes or until soft.

Meanwhile, drain and rinse the chickpeas, then tip into a bowl with the roasted eggplant, garlic, red onion and cilantro. Mix the dressing ingredients together in a small bowl and drizzle over the chickpeas and eggplant. Enjoy!

Coconut Date Balls

2011-06-03T09:06:00.005-07:00

Let's talk about dates, and you know what kind I'm talking about. The sweet digestive kind that you don't need to look good for. I've been eating a lot of dates lately because they're a great snack when you need a little energy or are looking for something sweet (but not processed sugar sweet) to eat.

I often have two bowls on the coffee table - one with dates and the other with almonds - to munch on while watching a movie or when we're spending the evening watching some good television. Dates and almonds are the perfect pair because the nutty flavour and crunch of the almond nicely offsets the sweet soft bite of the date.

This recipe for coconut date balls came to me accidentally. I was thumbing through an old family cookbook, The American Vegetarian Cookbook: from the fit for life kitchen, looking for a classic vegetarian dish to make for dinner. Instead what I found was this confection: usually found in December because of its resemblance to snowballs. Colliding perfectly with my recent craze for dates, I decided to give it a try, adding almonds and vanilla extract to the mix. The result? A great snack to have on hand any time of the year. Keep them frozen or refrigerated in an airtight container.

Another one of my favorite energy boosting snacks that I like to make and have on hands are these homemade power spheres with dried apricots, apples, sunflower seeds and pumpkin seeds.

Coconut Date Balls (makes 20)

Ingredients
1 cup dates, seed removed
1 cup roasted almonds
1/4 cup shredded, unsweetened coconut + additional 1/4 cup for rolling
1 teaspoon vanilla extract

Directions
Place almonds in a food processor and proceed until fine. Slowly a dates, one at a time until it forms a paste. Add coconut and vanilla and pulse a few more times until blended.

Using your hands, roll dough into inch inch balls. Place in a bowl with the remainder shredded coconut and roll the balls around until covered in coconut.

Refrigerate or freeze.

A picnic favorite: salmon with cucumbers

2011-05-17T18:05:00.013-07:00

One of my favorite things to do once the weather is warm is packing a picnic dinner to take down to the beach. I wrap the plates in tea towels, pack food in containers, add cutlery and a few cold beers and I'm all set for a lovely beach side dinner. The only thing left to do is find a sheltered spot with soft sand, a slight breeze and a glorious view.

Coming up with food ideas for a picnic does requires a little thought and planning. The meal has to be portable and relatively easy to eat with minimal mess or dripping juices. What you choose should taste good even if it's not as hot as it should be. Cold or deli style salads are always popular but I like this favorite: grilled salmon with pickled cucumbers and radishes.

One of the reasons this dish is so picnic friendly is because salmon tastes good hot, warm or cold. It doesn't matter. The cucumbers and radishes are pickled in dill and vinegar and are full of fresh flavours that all go well with salmon. Add a classic potato salad or green bean salad, corn on the cob and perhaps a baguette and you have everything you need for a romantic and relaxing evening.

Grilled Salmon with Pickled Cucumbers & Radishes (serves 2)
Based on Martha Stewart's recipe

Ingredients
salmon (2 fillets)
1/4 of a cucumber, thinly sliced (use a mandolin if you have one)
4-5 radishes, thinly sliced (same as above)
3 tablespoons dill, minced
2 tablespoons rice wine vinegar
1 teaspoon sugar
salt and pepper to taste

Directions
Peel cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Either by hand or with a mandolin, slice cucumbers and radishes into very thin rounds. Place both in a bowl with rice wine vinegar, dill, sugar, and pinch of salt to season. Toss to combine, and set aside.

Season both sides of the salmon with salt and pepper. In a hot fry pan or on a hot grill, cook the salmon for several minutes, until nicely browned. Turn over, and continue grilling until just cooked through. Salmon will look flaky when done. Place pickled cucumbers on a serving platter, top with salmon fillets, and serve.

A cool spring day fix: carrot and cilantro soup

2011-05-16T17:06:00.008-07:00

I've never been a fan of carrots. They seem simple, abundant and humdrum. Raw carrots have too much crunch, detracting from any flavor I might enjoy and cooked carrots never really appeal. But this soup is an exception, reminding me of some of carrot's redeeming qualities. They're an aromatic vegetable used to give flavor to stocks, soups and stews. They're good for your health, they're good for scooping up hummus and they're delicious in this soup.

One of the reasons why this soup in particular changed my mind is because it's pureed. The extra step of pureeing and straining the soup adds sophistication with a smooth, silky texture. The act of straining the soup removes ingredients added to impart flavors and never intended to be on the table, ie the carrots. This is a great cooking technique that people often don't take the time to do but that makes a difference and will take your soups to the next level.

The other reason this soup is so good is because it's based on Alice Waters' carrot and cilantro soup from her cookbook Chez Panisse Vegetables. Alice is a pioneer in using organically and locally grown foods. Her recipes are simple, yet perfect with complex flavors arising from just a few ingredients.

Roasted Carrot and Cilantro Soup
adapted from Alice Waters' recipe

Ingredients
2 tablespoons olive oil
1 yellow onion, diced
1 pound of carrots, chopped
3 potatoes, cubed
1.5 litres (6 cups) vegetable stock
1 bay leaf
1/2 bunch cilantro (leaves only)
1/2 teaspoon turmeric
salt and pepper to taste

Directions
Heat olive oil in a soup pot and add diced onion. Saute and stir occasional until soft and golden.

Peel potatoes and cut into cubes, peel the carrots and cut cross ways a half inch thick . Once the onions are soft, add potatoes and carrots and continue to stew for about 10 minutes.

Next add turmeric, bay leaf and vegetable stock. Bring to a boil, then lower to a simmer and let it bubble away until the vegetables are cooked and soft. Take the pot off heat and add in the cilantro leaves.

Puree the soup in a food processor in multiple batches until smooth. Strain through a medium sized sieve.

My top five favorite kitchen gadgets

2011-05-09T18:02:00.011-07:00

I'm not big into kitchen gadgets, but I have a kitchen and there's more than a few tools I've come to love over the years. I've slowly built up a kitchen with all the things I need and like... such as my matching Sophie Conran dishes and my collection of enamel bowls. But even more than these, I simply couldn't cook happily without these five gadgets. They make me a better cook and life in the kitchen easier.

I've defined "gadget" as something with a little more design to it than a basic kitchen tool. So this list doesn't include wooden spoons, chef's knives, cast iron pans, spatulas, cutting boards or other basic kitchen tools. It also doesn't include small electrics like food processors, which is another thing I couldn't do without. Leave a comment if you have any favorite gadgets you'd like to share!

Kuhn Rikon Epicurean Garlic Press
I only recently bought a garlic press after going my whole cooking life without one. I thought it was just as easy to flatten and chop a garlic clove as it would be to use a garlic press, and I would be improving my knife skills and saving myself from the awful chore of washing and cleaning a press. And perhaps I'm still in the honeymoon phase but my new garlic press is the best.

I did buy the best so maybe that's why I feel this why. Kuhn Rikon is highly recommended because it minces with less effort than other garlic presses (thanks to its curved handle). The large sieve hinges out to easily clean under running water. I bought mine at Plenty but it's also sold at Muffet & Louisa and online. It's expensive but worth it, so very worth it.

Vintage aluminum juicer
This is a vintage Wear-Ever aluminum juicer for lemons, limes and oranges, made in Canada in the 1930's. I was first tipped off to this gadget by chef extraordinaire Heidi Fink at one of her cooking classes. The fact that it was vintage and hard to find made me want it all the more. But I've come to love it for a few reasons: a few easy presses and you have fresh citrus juice, it has a removable strainer that catches the seeds, and it has a spout which makes it easy to pour the juice and measure out what you need. It washes up easily and is clearly designed to last.

Ceramic ginger grater
A beauty, this gadget is a minimalists dream: simple, white and with nice edges. I can't remember what I did before having this handy grater, but likely choking on chunks of ginger. With rows of sharp teeth, this grater easily grates and juices fresh ginger root and it's easy to wash. I bought mine at Ming Wo Cookware in Vancouver but I've seen them around at various kitchen shops.

Kitchen scale
A good electronic scale is crucial for baking. I don't do a lot of baking but I still find my kitchen scale essential when it comes to cooking soups, stews or anything that I need to weigh vegetables in half, one or two pound quantities. I have two vintage EVA Gepo wall scales from Denmark, one in red and the other in yellow. I love both of them- not because they're Danish (I do love Danish design!) but because they hang from the wall, take up no counter space and are always ready to use.

Pepper and Salt mills
Another kitchen essential that I've had so long I don't know what I'd do without are my salt and pepper grinders. Good salt and pepper mills are great for grinding fresh salt and pepper to season you cooking with. Peugeot is considered the best for quality, durability and classic good looks. I especially like the pepper mill because you can adjust the size of grind- a larger grind for salad dressings or pasta sauces and a fine grind when you want a more subtle seasoning.

Cinco de Mayo: why Mexicans don't celebrate May 5th

2011-05-04T17:09:00.007-07:00

Now live online at EAT Magazine, you can click over and check out my guest blog on why Mexicans don't celebrate Cinco de Mayo.

While in Puerto Vallarta, my family and I bacame a local fellow who told us - to my surprise - that Cinco de Mayo is not a public holiday in Mexico and is not as enthusiastically celebrated as it is around the world.

In the United States and here in Canada, we welcome the day as an occasion to celebrate and enjoy Mexican food and culture. But in Mexico, the day commemorates a battle that took place in Peubla in 1862, where troops triumphed over the French army who out numbered them two to one. It’s a dark part of their history, full of oppression, and one that a local friend told me they would rather let pass.

Nonetheless, celebrations continue around the globe. It’s thought of as a reason to gather friends or family together to share some great Mexican food, cold cervezas and just maybe a shot of tequila.

Because this just may help bring some sun and warmer weather our way, here's a recipe for sangria. It can be put together simply and cheaply using red wine, lime juice, simple syrup and diced apple. The lime juice and syrup adds a refreshing flavour and zing.

Sangria (recipe is per glass)

Ingredients
1/2 cup simple syrup
1/2 cup red wine
1 shot of lime juice
1/4 of an apple, diced ice

Directions
Make the simple syrup first. In a medium saucepan, combine one cup sugar and one cup water. Bring to a boil and stir until the sugar has dissolved. Cool.

In a wine glass, and a handful of ice cubes and add syrup, red wine, lime juice and diced apple. Sit back, relax and enjoy.

Changing flavours at Bon Appetit

2011-04-29T17:01:00.008-07:00

The weekend is here and no one could be happier than me. Sometimes those short weeks that spring from a holiday are the longest of all! But the weekend is here and waiting on the doorstep for me was the latest issue of Bon Appetit. Or rather, the first issue of the "new" Bon Appetit. Adam Rapoport is now firmly at the helm as the new editor in chief. Adam is formerly from Condé Nast and spend a decade as editor at GQ magazine. He comes with a lot of style and coolness but also with equal parts passion for food.

And while you couldn't tell from the cover of this issue, the inside pages do have a slightly different feel. I'm hesitant because this change could mean more pop culture and food trends that are so today they're yesterday, but I'm also a little excited about what could be a really good change.

The new editor in chief says that "this is a magazine for home cooks and the food should like it was shot in a kitchen and was made by an actual person." I'm hoping this means the food will look like it was made by a home cook and that the photography will also look like it has been shot by an actual person. I'd love to see softer, lighter photography and less of the hard light, in the back of the nightclub kind of shots.

Let me know if you think of this change? If you don't have the May issue yet, pick it up this weekend. Even if you don't care about changes at the helm, you'll still find something great you'll want to make and enjoy this weekend.

Paella, Mexican Style

2011-04-28T17:16:00.009-07:00

It's been less than a week since I've been back from my relaxing vacation in Mexico and as the tan fades a little each day, my fond memories remain strong and clear. During the vacation, I had the chance to take an outdoor cooking class with my two sisters - under the sun and just off the beach in Puerto Vallarta. We learned how to make paella and sangria.

If you're raising your eye brow at the instructor's choices, you're not alone. While Spain comes to my mind for both dishes, Mexico does have their own versions by the flavours and ingredients they use. Mexican paella recipes are traditionally cooked outdoors or in the garage in huge iron or stainless steel paella pans, and different flavors are used. Spanish paella doesn't generally include chili. Saffron is popular in both Mexican paella and Spanish style paella recipes.

We made what's called a 'mixed paella' because it has seafood such as clams, prawns, scallops and white fish (we used mahi mahi), chicken, beef and chorizo sausage. When I make again I'll omit the beef, but what and how much you use is up to you. The results will still turn out incredibly delicious and heartwarming.

Simmer and cook the rice right in the pan so the rice can soak up all the amazing flavours. In the class, fish stock, white wine and an alarming amount of saffron were added to the pan (I think the instructors were really trying to impress us!). All of which add up to the ultimate dream for an uncooked grain of rice.

I don't have any quantities for the ingredients, but hey you don't need those. Use what feels right, add more of what you like and omit what you don't. You'll be fine so long as you use one cup of rice for every two cups liquid (stock and wine). So make a glass of sangria, take a deep breath and jump in. Being creative and improving is what cooking is all amount.

And if you still feel like you need quantities, check out an earlier recipe of mine for paella.

Paella (feeds a crowd)

Ingredients
clams
mussels
prawns
white fish (such as halibut, mahi mahi, monkfish other other firm white fish), cubed
chicken
chorizo sausage, half-inch slices
olive oil
garlic
red, yellow and green peppers, cubed
onions- red and white onion, chopped
oregano
saffron, a generous amount
chili powder
chicken or fish stock
white wine
arborio rice
salt and pepper to season

Directions
Heat olive oil in a large paella pan (wok or fry pan) and add garlic.

Add chicken and saute for about five or so minutes. Than add chorizo sausage, clams and mussels. Continue to cook for a few more minutes, than add prawns and after a few more minutes, then white fish. You want to allow lots of time for each of these ingredients to cook.

Next add the chopped onions, red, yellow and green peppers and continue to saute until soft.

Add the white wine, taking care to pour into the pan around the edges. Than add stock, chili powder, saffron and rice. Simmer until the rice is cooked and tender. Your final step is to add the oregano, salt and pepper. Taste and adjust seasonings to your preference, and enjoy!

Puerto Vallarta: relaxing, warm and great food

2011-04-24T19:54:00.012-07:00

Sitting in front of me on the flight to Mexico was my sister, her husband and my darling nephew Charlie. Only six months old, I was expecting little Charlie to cry and scream his way down the Pacific coast but this wasn't how it was at all. He was happy and quiet, bouncing around and excited for what turned out to be a fabulous, sun-filled vacation.

Puerto Vallarta has fabulous beaches, a spectacular Malecon (or boardwalk) and lots of great Mexican food and seafood. The sandy beaches of Puerto Vallarta curve along the coastline and act as the meeting place between the postcard-perfect blue ocean and rocky cliffs where luxury homes and hotels are built into.

To celebrated my Dad's 60th birthday, the family all went down to Puerto Vallarta to spend a week at one of these luxury hotels - complete with our own private beach and all the food we could eat. Happily, I spent every day on the beach laying in the sun or under an umbrella, swimming or reading, eating and drinking. One of my favorite things to do each day was enjoying a plate full of chips, salsa and fresh guacamole in the afternoon. And drinking a Margarita.

While the guacamole was a little different each day, it was always fresh and delicious. On some days, it was simple and chunky flavored only with lime, garlic and the perfect amount of salt. On other days, the avocado was more blended and tomatoes, jalapenos, white onions and cilantro were added.

Here's my recipe for guacamole, one that closely resembles the dish I so much enjoyed each day. You could also add minced tomato, chilies or lemon juice instead of lime.

Guacamole

Ingredients
1-2 medium avocados, ripe
1-2 teaspoons fresh lime juice
1/8- 1/4 teaspoons sea salt
1-2 cloves of garlic, minced

Directions
Cut the avocado(s) in half and remove the skins and pit, place in a bowl. Add lime juice, salt and garlic and mash together with a fork. Leave a few small chunks of avocado. Taste and adjust salt and lime juice to your liking.

Serve with tortilla chips and enjoy!

Hasta Le Vista: Mexican Vacation!

2011-04-15T22:44:00.009-07:00

Just a quick note to wish everyone a great weekend, week ahead and Easter break. I had full intention of posting my favorite Easter recipes and a few other great meals I've made the past few days but it's getting late and I have to wake up early. Very early.

I'm off to Mexico for a week long vacation with the family to celebrate my Dad's 60th birthday. This trip has been two years in the planning and I can't put to words how excited I am. I'm so ready to enjoy some authentic Mexican food, hear the language and music in the streets and swim in an outdoor pool under the Mexican sun. Warm beaches and margaritas, here I come!

I promise to share my pictures and food adventures just as soon as I can. As a parting gift, here's some of my favorite Mexican inspired meals:

Avocado cocktail which is (and trust me on this) way better than it sounds. A fresh tasting Mexican Chickpea Salad with just a little zing of flavour. Poblano and cheese enchiladas, cheesy delicious goodness.

See you on the flip side,
Melody

What's in season this month?

2011-04-10T21:22:00.009-07:00

If you wanna know what's in season this month, you're not alone. This is the time of year when it only takes one look out the window or step out the door to see plants and herbs starting to grow. Every month or so, I like to check to see what's in season here in B.C. and adjust my rolodex of recipes accordingly. Cooking with fresh, local and in-season ingredients is a great way to inject a little inspiration into your cooking. And your meals will taste better for it.

What's in season in April?
Apples, asparagus, chives, peas, rhubarb, rosemary, sage and spinach.

Peas are perhaps the most fleeting of these foods, with only a few weeks when peas - sugar snap, pod peas and pea sprouts are available. Twice in as many months I've read this advice: wait till peas are in season, then use frozen. While a little counter-intuitive, the reasoning is because frozen peas are actually better than fresh peas, because peas start to lose their nutrients very quickly after picking. Unless you get them picked right off the vine, they may well disappoint.

Here are some of my favorite seasonal recipes for April. Hope you enjoy browsing and cooking with the bounty that spring brings. Some of my go-to places to buy farm fresh produce are The Root Cellar or Michells Farm. For another resource, check out what's in season and where with this interactive map that charts local, seasonal produce across B.C.

Apple and Rhubarb Crumble
This is one of my favorite combinations, especially this time of year when both apples and rhubarb are in season.

Blistered Asparagus with Pesto
By baking the asparagus in the oven at a high temperature for a short time, the flavours of the pesto and asparagus bond in deliciously sublime way.

Leek and Cheese Tart with Chives
Anyone who likes to cook, host dinner parties or entertain friends and family has at least a few showcase recipes. One of my favorite that always works and never fails to impress is this one from Chef Rob Feenie.

Peas
Try one of these 15 perfect recipes for peas, curtsey of Saveur Magazine. Or one of these for sugar snap pea and radish salad or lemon-mint snap peas and lima beans. Or this recipe for spring pea soup.

Rustic Potato, Tomato and Rosemary Tart
This tart is a guaranteed crowd pleaser that tastes even better then it looks. The flavours of the fresh rosemary, ripe tomatoes and asiago cheese are a winning combination.

Yellow and Green Split Pea Soup with Sage
This vegetarian recipe is a twist on a classic by combining yellow and green split peas, roasted garlic and fresh sage. It's thick, creamy and full of bright flavours - and not a ham hock in sight.

Spinach Pie (Spanakopita)
For something that packs a punch when it comes to both flavour and use of spinach, try this recipe. There's something so comforting and fulfilling about warm, fresh out of the oven spanakopita.