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Chicken Drumsticks with an Apricot Ginger Glaze
I just hosted one of my last dinner parties in our apartment. Ian and I are moving at the end of the month to a brighter space (and a better kitchen) and soon our apartment will be a maze of boxes and deconstructed Ikea furniture. I wanted to get in one last dinner, one that…
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Greek Yogurt and Basil Salad Dressing
I make a LOT of salads. Salads for lunch at work, giant salads for dinner, salads forever. I think it’s the colours that draw me in every time, putting together a huge plate of fresh brightness is a lovely way to play in the kitchen. My standard dressing is sherry vinegar, olive oil, salt, and…
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On the Cheese Board
Pictured (clockwise from top right): Chateau du Bourgogne (French triple creme), Le Marechal (Swiss Alpine style), Fuoco (Quebec buffalo milk washed rind), Piave Vecchio (Italian firm), Landana gouda with tomatoes and olives (Dutch semi-firm). I have worked with cheese for 10 years. I have learned about making cheese and the science behind it. I have discovered…
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Mango Salsa
Ian is having oral surgery tomorrow so I thought I would celebrate his last night eating solid food for the next couple of days by cooking a steak dinner complete with caramelized onions, sautéed shiitake mushrooms, and roasted asparagus. Unfortunately, I went for a run and then showered before deciding around 6 o’clock that I…
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Polenta and Poached Eggs
This is one of those recipes that epitomizes what comfort food really means. It’s hot, it’s filling, it’s starchy, and its taste is soothingly mellow. I know instant polenta is frowned upon, but when making this for one person it seems silly to make a whole pot of authentic polenta. Besides, instant polenta is so…