It isn’t everyday that you get to celebrate milestone birthdays with the ones you love, right on the special day. Today is one of those occasions. Very excited to wish HBD to Erin Simms, multi-talented, life of the party, warm-hearted and the best storage room organizer in the world –the only person I allow periodically…
Salmon Watercress Latkes – Martha Stewart Would Approve
Celebrating Hanukkah calls for eating food fried in oil. Potato Latkes are delicious, crispy, hot, a little salty and and served with sour cream. As they are fried in oil, these Salmon Watercress Latkes also pay tribute to the miracle of the oil which should have lasted only one night but lasted eight. Salmon Watercress Latkes peanut oil (or…
Roasted Red Pepper Sun Dried Tomato Tapenade
A cooking angel descended upon my house yesterday. She’s beautiful and she cooks effortlessly, teaching all assembled the tricks of her trade. Christina Abboud is a smooth operator. I enjoy having a group of friends over to pass a few hours bonding over a cooking demonstration, sampling with relish. So, boosting the caliber of my…
Fancy These Deviled Eggs
Outstanding music last night at Metropolis, Battle of the Bands, by local bands fundraising for Maimonides Geriatric Centre. Thank you to my talented friends Elliott Shuchat and Johnny Miller for extending numerous invitations and reminders. Thank you also for being so devoted to music and giving us the pleasure of listening, singing along and pretending for…
Artichoke and Celeriac – Beautiful Tasting
If you haven’t yet cooked and savoured whole artichokes, then you really, really, really should give it a try. So easy and so addictive. Try them with this mustard mayo dip for a super treat. Once the addiction sets in, you’ll be toting them along in your lunch bag, sans dip, for a gourmet delicacy…
Tacos! with Chayote Salsa
Phillipe de Vienne and his son Arik did their best to instruct us in judicious spice usage. Arik encouraged us to trust our instincts, as he passed around smell samples, many that made us sigh with pleasure. Arik taught 32 keen participants a two hour spice course, then his spice king father, Philippe, imparted further knowledge…