When someone gives you a bottle of squid ink, you make squid ink gnocchi! That’s how it works, right? Well, when you just so happen to have potatoes, flour, eggs and squid ink on-hand it just seems like the right thing to do…
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These fall days have got me craving soup 24/7. I was inspired by a trip to the Okanagan last month at a corn and halibut chowder I had at one of my favourite restaurants there, Waterfront Wines. The flavour was so rich yet light - a delicate balance which I find difficult to achieve when it comes to chowder. I believe I was able to achieve that with my corn and cod chowder. Recipe after the jump!
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Soon doo boo jjigae is a Korean soft tofu and kimchi stew that is comforting, spicy, and will warm your bones. It’s such a Korean staple and is a regular on my roster during the cold winter months. It’s a cinch to make and honestly really hard to fuck up. It’s also a great way to use up leftover kimchi. Recipe after the jump!
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If you don’t know what poke is, then you must have been living under a rock under the last decade, or at the very least, the last five years. Poke has exploded all over the coastal cities and its popularity is not even close to slowing down. I regularly spend almost $20 per poke bowl in Vancouver so I finally decided to make my own! My recipe for salmon poke is after the jump!
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Potato, patata…frittata? Another one of my favourite things to make due to its flexibility and simplicity: breakfast frittata. You cannot go wrong with making this if you want a meal under 30 minutes or less. An awesome choice for those days when you have unexpected guests coming over for brunch or are pressed for time. What will you throw in your frittata?
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If there is something that is quintessentially Nicoise, it would be a pissaladiere. I remember living off of these when I spent two whole weeks in the south of France for the my birthday. Is it a French pizza? Onion tart? French pizza onion tart? You be the judge. The result is deliciously sweet yet savoury and perfect for those days of reminiscing about the French Riviera and the Mediterranean Sea.
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Ah… classic eggplant parmigiana. Yes, I’m calling it eggplant parmigiana and not eggplant parmesan because this is the traditional Sicilian way of making this dish and not the bastardization that Americans have made it. What’s the difference, you ask? Find out after the jump!
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“Cabbage soup” - sounds so boring but I couldn't find an appropriate name for this soup. Maybe I should have called this “wrestling soup” which is how I remember it. So many road trips in high school when we feasted on this between matches - oh, how that remains so vividly in my mind! And also how easy it was to replicate this recipe - such an easy soup to whip up too! Recipe after the jump!
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Sometimes you are given ingredients which you are uncertain on how to use but leave you inspired to create something delicious! Insert orange blossom water. Like rosewater, but with a orange flavour. My orange blossom olive oil cake doesn't take anytime to make and leaves you with a light dessert that is the perfect to many spring evenings.
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