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…
Poached Salmon Salad Sandwich with Sauce Verte
On CBC Radio “This is That”, “Wilderness Childbirth” was lauded as the way to go. Intrigued, I was picturing a cozy forest floor, moss covered, not so bad. Then the group leader, guiding four couples raring to be super natural, metioned that they shouldn’t be too preoccupied with the rain, because by the time they arrived…
Mushroom soup – Keep it Simple
For this recipe my staples sufficed. Mushrooms find their way into me on a regular basis. I like their earthy flavour and they marry well with numerous ingredients. I’m always searching for the perfect mushroom soup and will continue varying this recipe until it matches my heart’s desire. Mushroom Soup 2 T olive oil or…
Breakfast Muesli – Multiple Gurus
Everyone is looking for guidance. I find that I rely on multiple gurus, depending on what needs attention. My good friend Shelley Alper, a wonderful physiotherapist, is an all-purpose guru. I’ve been urging her for years to make a website called Shelleysays.com. She’s expert at all things physical, especially the ailments that need curing. Equally expert at matters…
Eggplant Carpaccio – On Cloud Nine
This dish, inspired by ‘The Book of New Israeli Food’ by Janna Gur, is dedicated to my brother-in-law Maury, whose eyes lit up with delight as it was served to us on our trip to Israel. In the cookbook the recipe is credited to Yaron Kestenbaum, Food Art Catering, Tel Aviv. This is the first…