The Fast Frittata
March 29, 2013
Eggs, they’re the prefect fast food. Eggs cook fast and act as a delivery system for just about anything in
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Eggs, they’re the prefect fast food. Eggs cook fast and act as a delivery system for just about anything in
Leaning decidedly French, a big warming pot of Lentil Sausage & Bacon Casserole. A one-pot meal that takes two pots
Made with some of my favorite cold weather ingredients: apples, caramel, salt, pecans and brown butter, this is a cake for
It’s cold. We’ve got snow up the wazoo and here comes Valentine’s Day. For my money nothing says love quite
Cooked low and slow, until they’re fall off the bone tender, Moroccan Inspired Lamb Shanks is comfort food at it’s midwinter best. Warmly spiced and
The making of foie gras is a simple, though messy process. The fattened liver is soft and breaks apart easily,
This weekend the chef in my life whipped up a batch of Macaron Hollandais, as easily as I might knock off a dozen chocolate chip cookies. He has a way of making even the most daunting of recipes appear effortless, as I sit wide-eyed soaking up every nuance, asking stupid questions (so you don’t have to). Here’s his best tips for success…
Poulet Sauté Chasseur, or Hunter’s Chicken, crisp sauteed chicken served with a hearty sauce made with tomatoes, mushrooms a splash of white wine and brandy, flavoured with tarragon, this is a French classic, with a little Gypsy twist.
The warm flavours of saffron, rosemary, garlic and paprika harmonize in rib-sticking batch of Chicken Paella. Straight from the fields of the Valencia region of Spain, workers would gather around the fire,wooden spoon in hand, and eat directly from the pan. This is a meal for the masses.
There is something deeply satisfying about the rich, red flavour of sun-dried tomatoes, whether they’re the star of a sweet pesto, a quick sauce or these Savory Sun-Dried Tomato Scones; it’s a taste that says autumn. This is a baking treat just for me, and part of a system of self-care that I perform in tiny rituals throughout my week. It is a practice of pleasure, as I enjoy the smallest of moments.
Brandied figs, they became an addiction last fall; sweet, juicy, boozy. We’ve played with them in a vinaigrette, against foie gras, in a roasted sweet potato treat and now we give you Brandied Fig Tapenade. Salty and sweet, this the last in our series of condiments with great Canadian cheese.
Herbed Mushroom Truffle Paté, an earthy accompaniment to a smooth cheese; it makes a wicked canape or two, greatly improves a pizza and is a short cut to a simple sauce.
Hi, I’m Cori.
Nice to meet you!
Food professional and former innkeeper, this is where I play with food. I believe food (and LIFE) doesn’t have to be complicated, to be good.
Pro shortcuts, and easy, delicious recipes that help to save you time and money. Plus a few juicy life bits to make your world go ’round.
Live your DELICIOUS life.