The Atwater Library in Montréal stands near the corner of St. Catherine and Atwater, an oasis of English in this French-speaking town. It’s a proper, old-fashioned library, with arched windows, marble floors, a reading room, and quirky librarians who still stamp the due date on slips in the books you borrow. Pure heaven. It was there… Continue reading Tuna tartlets
What better cookbook to consult for Christmas recipes than Nigella Lawson’s Feast? This dish instantly caught my eye because of the main ingredient, eggplant, which I love, combined with many other favourites: soft mozzarella, parmesan, pine nuts, and lashings of good olive oil. The deep tomato red and brilliant parsley green make it look truly… Continue reading Wrapped up in love
Making guys eat their veggies calls for pretty much the same tactics you’d employ with children. You need to serve up the dreaded légumes in creative ways, such as slicing them up really small, smothering them with a favourite dressing or melted cheese, or even puréeing them up before slipping them into soups and pasta sauce.… Continue reading Cheers for chopped cabbage
…and suddenly, it’s November! Days are shorter, colder, and darker – so it was great to get take a short “trip” to India this past weekend with my girls’ club, where we soaked in lots of light and warmth and colour. In honour of Diwali, the festival of light, we painted glass tea light holders.… Continue reading I blinked…
Remember the pumpkin my friend Anna gave me earlier this month? I carved it up today. The pumpkin’s stem kind of looks like a witch’s hat! I used various-shaped leaves as a template for the design I carved out. As for the pumpkin seeds, I dried them out in a warm oven, then tossed them… Continue reading A Punkin’ Good Time
I would never have thought of mashing cauliflower, let alone adding it to mashed potatoes. But I was at a fancy banquet recently, wondering what was lending such a subtle flavour to the mashed potatoes, and the banquet organizer told me that the chef had told her it was cauliflower. Genius. The chef wasn’t about… Continue reading Mashed potatoes and….cauliflower?
Tahini, or sesame paste, is a staple ingredient of Middle Eastern cuisine. It’s sold in most supermarkets, or you can make your own at home. I got introduced to tahini years ago, after having a delectable dip called baba ganoush at my brother-in-law’s mother’s house. Researching the ingredients, I discovered that it’s made of mashed… Continue reading Homemade Tahini-Based Dips