T’was the night before Christmas and all through the house, this creature was stirring….and chopping and mixing and stuffing! Yes, it’s that time of year again to gather everyone around the table for what seems like a never ending procession of food. If I’m not cooking for my classes then I’m in my own kitchen trying to meet the demands of cookie exchanges, class treats, baked gifts and stocking up the freezer with nibbles for those impromptu invites for a glass of Christmas cheer (now those I don’t mind prepping for!). To help make all of this shopping and chopping go smoothly there are a few kitchen tools that I couldn’t live without. Well okay I could but you’d have one grumpy cook in the kitchen and we all know that’s never a good thing! So to help fill your Christmas wish list and hopefully your stocking, here are a few of my favourite things!

1. A good sharp knife—it doesn’t have to be the most expensive knife, just the sharpest. In fact I purchase used Chef’s knives at Nella Cutlery for around $20 each and make sure I get them professionally sharpened every 6 months or so.

2. Microplane—Before these became popular I used to buy wood rasps in hardware stores. They are fast and easy to use for grating anything from lemons to butter to chocolate.

3. Industrial Grade Large Cutting Boards—in at least 4 different colours. I reduce the chance of cross contamination and multi-task without constantly cleaning and drying the same board.

4. Cast Iron Grill Pan—when I’m too lazy to fire up the BBQ, the grill pan makes an ideal indoor substitute and gives me those perfect grill marks every time.

5. Someone to clean up after me. Indispensable. Thanks honey!

Hope your holiday meals are stress free, full of laughter and delicious too! Happy Holidays to you and your family. Bon Appétit.

Wild Hibiscus Flowers in Syrup

These little gems are a garnish for sparkling wine. The little flower sits in the bottom of your glass, all the bubbles stream off and slowly open up the flower. At the end of the drink you can eat the flower which has a delicious raspberry and rhubarb flavour. I picked up a huge jar of these in Australia and if you want to sample them you’ll just have to book a cooking class!

T’was the night before Christmas and all through the house, this creature was stirring….and chopping and mixing and stuffing! Yes, it’s that time of year again to gather everyone around the table for what seems like a never ending procession of food. If I’m not cooking for my classes then I’m in my own kitchen trying to meet the demands of cookie exchanges, class treats, baked gifts and stocking up the freezer with nibbles for those impromptu invites for a glass of Christmas cheer (now those I don’t mind prepping for!). To help make all of this shopping and chopping go smoothly there are a few kitchen tools that I couldn’t live without. Well okay I could but you’d have one grumpy cook in the kitchen and we all know that’s never a good thing! So to help fill your Christmas wish list and hopefully your stocking, here are a few of my favourite things!

1. A good sharp knife—it doesn’t have to be the most expensive knife, just the sharpest. In fact I purchase used Chef’s knives at Nella Cutlery for around $20 each and make sure I get them professionally sharpened every 6 months or so.

2. Microplane—Before these became popular I used to buy wood rasps in hardware stores. They are fast and easy to use for grating anything from lemons to butter to chocolate.

3. Industrial Grade Large Cutting Boards—in at least 4 different colours. I reduce the chance of cross contamination and multi-task without constant

ly cleaning and drying the same board.

4. Cast Iron Grill Pan—when I’m too lazy to fire up the BBQ, the grill pan makes an ideal indoor substitute and gives me those perfect grill marks every time.

5. Someone to clean up after me. Indispensable. Thanks honey!

Hope your holiday meals are stress free, full of laughter and delicious too! Happy Holidays to you and your family. Bon Appétit.

“Christmas is for kids. Christmas is for kids. Christmas is for kids.”

This is the mantra that I will silently be chanting over and over again this holiday season as I curb the urge to decorate the house straight out of a Dickens novel. In year’s past I’d spend hours hand tying bows (colour coordinated to my place mats), readjusting the pine branches so they sat just right (even on the trees outside!!), made sure each wrapped present matched the one sitting next to it and of course decorating the Christmas tree so that it was evenly balanced with light, colour and texture! Last year as I hung precariously off the kitchen bar stool trying to reach one of the silver bows that wouldn’t bend at an exact 45 degree angle, my husband snidely commented to me that perhaps our children might like to have a go at adding a few decorations. I rose my eyebrows and asked my 5 year old if he would like to add a decoration to my (ooops, our) Silver Bells themed tree. “Really?” he asked in astonishment. “Sure”, I said. “After all it is the family tree.” And with that he pulled out the Transformer Santa Claus puppet that he made at school and stuck it right smack dab in the middle of the tree blocking the hand blown glass ornament I had picked up in New York one year. As I reached over to start to re-position it, I heard dear hubby clear his throat and start to hum “Peace on earth, good will to men”. I withdrew my hand, ruffled my son’s hair and told him that now the tree was complete with good old Optimus Prime Santa and silently suppressed a cringe.

This year I’m letting the kids do the tree decorating (my husband tells me it’s good therapy for me!) and to help keep me out of the way, I’ll be in the kitchen. We’re having a Tree Trimming Party with all the works so while I’m whipping up fragrant Mini Tourtière Tarts, the family tree will be made over into a Bob The Builder/ Transformer/Spiderman evergreen extravaganza! The boys are excited, my husband can’t stop chuckling every time he thinks of it and I am secretly contemplating decorating the master bedroom with every single bow and ball I own just to get even!
Whether you’re having a tree trimming party or just looking for a holiday inspired meal, try these open faced Mini Tourtière Tarts. The spices will have your home smelling like Christmas even if your tree might not look like it! Enjoy and Happy Holidays to you and your family.

Mini Tourtière Tarts
Makes 20 tartsPreparation Time: 10 minutes
Cooking time: 40 minutes

Notes: Tourtière is a French Canadian meat pie that is traditionally served on Christmas Eve so these little open faced appetizer size tarts are easy to make thanks to frozen mini tart shells. Serve them with your choice of side vegetable or salad and you have a satisfying and aromatic meal that will get you into the holiday spirit.

Ingredients:
1 onion, finely chopped
2 tablespoons water
450g ground pork
2 teaspoons parsley
1/2 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1/4 teaspoon sage
1/4 teaspoon fresh ground pepper
1 egg, lightly beaten
3/4 cup sour cream
20 frozen mini tart shells

1. Preheat oven to 425F.

2. In a medium saucepan, combine onion, water, pork, and seasonings. Cook over medium heat for about 15 minutes, stirring often, until pork is cooked through and onion is soft. Drain any excess fat.

3. Combine egg and sour cream together. Stir into the meat mixture.

4. Arrange tart shells on a baking sheet. Spoon a heaping tablespoon of the meat mixture into each tart shell.

5. Bake at for 8 minutes at 425F, reduce oven heat to 350 degrees, and bake for about another 14 minutes, until the pastry is golden. Serve immediately.

November is the month for me that I sit back and take a deep breath and enjoy the ability to do so. Heading into one of our busiest times of the year, November is a time to keep things simple and fuss free before the headiness of December rushes at us. That’s why I always like to invite a few friends over at this time of year so I can truly enjoy their company without having the sometimes stressful commotion of a big holiday gathering. For a relaxed simple and welcoming evening I often throw a stew party. Stews are ideal to do in advance (most stews freeze well and hold in the refrigerator for up to 3 days), are often inexpensive to make yet substantial enough to tame the biggest of appetites. Sometimes I prepare 3 different stews for my guests to choose from, some crusty bread and a glass of wine or specialty beer. Even easier, ask a few of your guests to bring a pot of their favourite stew to make it a stew tasting party. Make it informal by serving the stew in deep bowls or big cappuccino mugs. Throw a few big pillows and warm blankets on the couch and floor and allow your guests to curl up in front of the fire and enjoy a relaxed meal winter picnic style! Here’s one of my favourite stew recipes to start you off. Enjoy!

Moroccan Vegetable Stew With Couscous
Serves 4
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Note: This stew has a delicious aroma that will welcome your guests the minute they walk through the door. Don’t be put off by the amount of ingredients, this is a great opportunity to clear out your pantry and use up some of your spices.

Ingredients:

1 onion*, cut into wedges
2 carrots*, peeled and cut into 1 inch rounds
3 zucchini, cut into 1 inch rounds
1 small butternut squash, cut into 1 inch cubes
3 slender (Japanese) eggplants, cut into 1 inch rounds
3 cloves garlic*, peeled and left whole
¼ teaspoon chilli powder*
½ teaspoon cinnamon *
2 teaspoons ground cumin*
2 teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon turmeric
¼ cup (65ml) extra virgin olive oil*
1 x 425g tin crushed tomatoes*
1 tablespoon honey*
½ cup (125ml) vegetable stock*
2 tablespoons chopped coriander
1 250g package of couscous* – prepared according to direction on pack

1. Preheat oven to 200°C/400F.

2. Place onions, vegetables and garlic in a shallow roasting pan. Mix together spices and toss through vegetable mixture with olive oil. Place in oven and cook for 30 minutes or until soft.

3. Transfer vegetables to a medium sized saucepan. Add crushed tomatoes, honey and stock and cook a further 10 minutes. Stir through coriander. Serve with couscous.

*Denotes recommended pantry item.

Join me in supporting Empty Bowls on Sunday October 21st from 1pm—4pm at Appleby College, Oakville Ontario. I’ll be there with 60 litres of home made soup for you to taste!

Share in the spirit of Thanksgiving and help raise both funds and awareness of homelessness in the Oakville community. Empty Bowls guests choose a unique pottery bowl, handcrafted by artisans and taste delicious soups prepared by top chefs from local restaurants. They then take home their bowl as a keepsake. Your minimum $50 donation goes directly to Home Suite Hope, providing ongoing solutions to local homelessness. For tickets: www.appleby.on.ca/community/EmptyBowls.aspx

The month of October cannot go by without mentioning food. This is the month that our taste buds start to crave heartier meals and local produce is often at its peak with the abundance of apples, pears, squash, turnips and the like. You might go apple picking with the kids and then be stuck with 2 bushels of apples which will eventually get turned into every pie shape and form possible. Our children will be looking forward to devouring Hallowe’en treats (maybe not the best food group but it’s so much fun!!) and of course if it’s not you cooking the Thanksgiving turkey then chances are you’re still enjoying it and all the fixings at a family gathering. I’m getting full just thinking about it!

If you’re responsible for this year’s family gathering or just want a lighter alternative to all the major “eating events” this October you might want to try my Cream of Lettuce Soup as a beautiful starter to any great meal. It’s bright in colour, low on calories and will even have your kids eating their vegetables and drinking their milk.

Cream of Lettuce Soup
Serves 10-12
Preparation Time: 15 minutes
Cooking: 1 hr
Notes: The lettuce gives this soup a beautiful light green colour, perfect for the fall and like most soups it can be made the day before. Do not add the final cream until you are ready to serve and reheat gently so as not to curdle the cream. The soup may thicken upon standing so add additional chicken stock if required when reheating.

Ingredients:

• 2 tbsp butter
• 1 onion, chopped
• 2 heads of Iceberg Lettuce, roughly chopped
• 1/3 cup uncooked long grain rice
• 6 cups (1500ml) good quality chicken stock
• 2 cups (500ml) milk (can use 1% or 2%)
• Salt and pepper to taste
• ¼ cup (65ml) 10-18% cream (your choice depending upon the fat content desired)
• ¼ cup coriander, chopped for garnish

1. In a large soup pot, melt butter over medium heat. Add onion and sauté until soft. Add lettuce, rice and chicken stock; bring to a boil and then reduce heat to low and simmer for 30 minutes.
2. In a heavy bottom pot, gently warm milk being careful not to scorch.
3. Cool soup slightly and blend in food processor or blender. You may need to do this in batches. Return the soup to the pot and add warm milk, salt and pepper to taste.
4. Just prior to serving add ¼ cup whipping cream. Serve garnished with coriander.

For some reason I struggled this month to find something inspiring and interesting to write to you about. Maybe my brain is in overload testing new recipes, getting the kids organized at new schools, working and figuring out how I’m going to manage 3 Thanksgiving dinners in 3 days! In any case I decided to look at last year’s October newsletter to see what we talked about. And then it hit me. I must be in some sort of subconscious depression because at this time last year I was on my way to Italy ready to eat and drink my way through Tuscany. Talk about inspiring. I started pouring through my photos, recipes and food goodies from that trip. I was startled to notice a few hours had gone by and I needed to get down to the task at hand.

All that reminiscing about Italy made me realize that although it’s great to revisit the past it’s also equally important to enjoy the here and now. So with that in mind, I’m going to celebrate October with my family and friends to it’s fullest. I may have to roast 3 turkeys at once to enjoy with 3 separate family and friend groups, I’ll dress the kids up to the nines and let them eat as much Hallowe’en candy as they can muster on the 31st, help bake 1000 Apple Crumble Pies at my son’s school and make 60 litres of home made soup and dish it out at Empty Bowls Charity Event. And through it all I’m going to remember how lucky I am to not only have a fantastic family to share this with but some wonderful friends to indulge in a glass of wine when my arm can’t stir another pot or baste another bird!

No matter how you chose to spend your October, try to remember to thank the people who you share your meals with for taking the time to stop what they’re doing, sit down and raise a fork with you!

Hi Erika,
I live in Canada and can find them at any major grocery store. Sorry I can't help you out in Ithica. I've checked their website and it shows they distribute to New York but not where. Perhaps you can ask your local grocery manager to bring them in for you? They're worth it!

“I’m hungry. There’s nothing to eat. You never buy anything good!”

Sound familiar? If so, chances are you have kids at home and hungry ones at that. Between dodging requests for sweet treats, the fridge door being open for what seems like hours while they complain about the lack of food or at least “good stuff” to eat, and trying to get supper on the table, after school snack time can often become more of a nightmare than dinnertime.

There’s no doubt about it that kids are hungry when they get home from school. They have had a full day of activity both physical and mental so it’s important to recharge their batteries. The trick is trying to give hem something healthy and satisfying but not too filling before dinner. As we head back to school here are a few snack suggestions to help you head the whining off at the front door and help your kids start their school year off right with a balanced and healthy diet.

Get your kids involved! Have your kids help plan the weekly snacks, make a list of ingredients, find them in your kitchen, and/or shop for them. It gives them a sense of control and accomplishment by letting them make choices whenever possible.

Put a copy of Canada’s Good Food Guide on your fridge and have your kids circle weekly food items. A picture is often a great reminder of what you have in the house and stops those impulse and often unhealthy snack grabs.

Get creative. For the days that you have time, introduce new foods. Kids will often try unfamiliar foods when they have transformed them into “personal creations” like funny face mini pizzas or fruit kebobs.

Be organized. For those busy days, have plenty of prepared snacks ready to go. Bags of their favourite dried fruits, seeds and nuts, yogurt and fruit cups or toasted whole wheat pita breads with their favourite spreads are just some examples.

If you’re really pressed for time and need to use prepackaged snacks, get your fat facts and sugar smarts right by reading the labels before you buy. Choose food and beverages low in sugars, other caloric sweeteners and solid fats.

In my 20’s I sampled the newest chic cocktails at the hippest clubs in town and flirted outrageously with the cute bartenders. Flash forward a few decades and cosmos and clubs don’t really factor into my life now that I have two young children. But that doesn’t mean that I can’t be a party mama! I love to invite my sleep deprived friends over for a night of chi-chi cocktails, adult conversation and the chance to flirt outrageously… with our hubbies. If you need some help getting your groove back, try these simple steps to hosting a cocktail party. Welcome back party mama!

1: The Invite
Send an email invitation but be sure to include some basics points such as the start and end time and the adults’ only theme. Although your first time mom friend may think it’s a great educational experience for junior, cocktail parties are not family events!

2: The Bar
There is no need to stock a full bar. Offer your guests a selection of beer, wine and a non-alcoholic option. I often provide one specialty drink to help get them in the party mood. You could offer a concoction like vodka and Red Bull which helps to keep those sleep deprived parents awake for the party! As for the amount of beverages you need, count on 1 bottle of wine (750ml) for every 2 guests. (Maybe 2 bottles per guest if there are a lot of moms in the room!)

3: Set Up
Set your bar up as a self serve area or consider hiring a bartender. This accomplishes 3 things:
1. The bartender won’t over pour the guests,
2. They will keep the bar clean and organized allowing you to socialize more
3. If done properly, they could provide some eye candy

4: Nibbles
You’ll have to provide something for your guests to eat but don’t feel you have to make everything yourself. If budget allows, hire a caterer to prepare 2 or 3 hot hors d’oeuvres that you can heat up and then put together a selection of high impact but low effort nibbles such as premium cheeses, good olives, artisan breads, specialty pates and cured meats. Make your offerings small enough to be handled with one hand. Parents don’t often get the chance to indulge and when they have a drink in hand they won’t want to put it down!

5: Atmosphere
Dim the lights, light some candles and delete all traces of The Wiggles from the ipod. The parents with the bags under their eyes will thank you!

6: All Good Things Must Come to an End
With the promise of the 2 year old’s 6am wake up call, signal the night’s end with the offer of coffee, something sweet to nibble on and the local taxi number.

By the time you read this I will have moved back to the city from my summer long holidays at the cottage with the kids. I will have said good bye to long days in the sun where playing and swimming take precedence over rigid dinner routines. On these glorious carefree days, the kids and I will often have a late supper of bread, cheese and tomatoes down by the water as the sun sets low in the sky. Come September and we are back in the city and fully immersed in work, school, daycare, swim lessons, soccer practice and everything else that city life throws at you we have to be a bit more organized regarding meal times. So as you settle yourself into back to school and end of summer routines here is a quick and healthy dinner recipe that will at least ease the burden of what to make for supper.

Chili Rubbed Tilapia with Asparagus & Lemon
Serves 4
Preparation 5 minutes
Cooking 10 minutes
Notes: The vegetables can be prepared in the morning or even the day before. Feel free to substitute the asparagus with green beans, sautéed Asian greens or broccollini.

Ingredients:

• 750g asparagus, tough ends trimmed, cut into 1-inch pieces
• 2 tbsp chili powder*
• ½ tsp garlic powder*
• ½ tsp salt*, divided
• 450g Tilapia, Pacific sole or other firm white fish fillets
• 2 tbsp olive oil*
• 3 tbsp lemon juice*

1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes.

2. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large non-stick skillet over medium-high heat. Add the fish and cook until just opaque in the centre, gently turning halfway, 5 to 7 minutes total. Remove fish from pan and keep warm. Return the pan to the stove and add lemon juice, the remaining 1/4 teaspoon salt and asparagus and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve immediately with the fish.

By the time you read this I will have moved back to the city from my summer long holidays at the cottage with the kids. I will have said good bye to long days in the sun where playing and swimming take precedence over rigid dinner routines. On these glorious carefree days, the kids and I will often have a late supper of bread, cheese and tomatoes down by the water as the sun sets low in the sky. Come September and we are back in the city and fully immersed in work, school, daycare, swim lessons, soccer practice and everything else that city life throws at you we have to be a bit more organized regarding meal times. So as you settle yourself into back to school and end of summer routines here is a quick and healthy dinner recipe that will at least ease the burden of what to make for supper.

Chili Rubbed Tilapia with Asparagus & Lemon
Serves 4
Preparation 5 minutes
Cooking 10 minutes
Notes: The vegetables can be prepared in the morning or even the day before. Feel free to substitute the asparagus with green beans, sautéed Asian greens or broccollini.

Ingredients:

• 750g asparagus, tough ends trimmed, cut into 1-inch pieces
• 2 tbsp chili powder*
• ½ tsp garlic powder*
• ½ tsp salt*, divided
• 450g Tilapia, Pacific sole or other firm white fish fillets
• 2 tbsp olive oil*
• 3 tbsp lemon juice*
  
  1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes.
  
  2. Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large non-stick skillet over medium-high heat. Add the fish and cook until just opaque in the centre, gently turning halfway, 5 to 7 minutes total. Remove fish from pan and keep warm. Return the pan to the stove and add lemon juice, the remaining 1/4 teaspoon salt and asparagus and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve immediately with the fish.
  
  *Denotes recommended pantry item.

As I sat on the dock at the cottage watching the kids happily splashing in the warm waters of Georgian Bay, a weekend cottage guest of mine turned to me and said a tad bit sarcastically, “Well I guess you’ll be sad soon because there’s only 5 more weeks of summer holidays!” In response, I picked up my icy cold glass of Mojito Mango Madness, smiled sweetly at them and said “Yes and while you’re sitting in Sunday night Hwy 400 traffic I’ll be sure to check off the calendar right before I go for another jump off the dock.”

I don’t know why so many of us insist on talking about how short our summer is or how disappointing the weather can be. It seems like we’re never happy living in the glorious moment of summer, we must always complain about something. If you don’t want to talk about heading back to school, to work or even to the city then take a cue from me and mix yourself up a batch Mojito Mango Madness and enjoy August to its fullest! Happy summer!

Mojito Mangoes Madness
Serves 6
Preparation Time: 55 minutes including marinating time
Notes: This take on the popular Mojito drink can be used as a fabulous dessert by serving it with vanilla ice cream (before freezing mangos) or as a delicious frozen blender drink for those hot days of summer. In either case, the mint, mango and rum are a perfect combination.

Ingredients:

1. 2 limes, cut into ½ inch pieces
2. 1 cup sugar
3. 1 cup mint leaves
4. 375ml white rum
5. 3-4 mangoes, peeled and sliced
6. Vanilla ice cream (if using as a dessert)
7. Sparkling soda (if using as a frozen drink)
   
   1. Combine lime, sugar and mint in a heavy glass or ceramic bowl; crush and grind with a pestle or wooden spoon until juices start to run from limes and sugar beings to dissolve.
   2. Add rum and stir until most of the sugar dissolves.
   3. Pour mixture over sliced mango, cover and refrigerate for 30-45 minutes.
   4. If using as a dessert, remove mango from bowl, using tongs, leaving lime pieces behind.
   5. Serve mango with scoops of vanilla ice cream, a splash of rum marinade and sprigs of mint for garnish.
   6. If using as a frozen drink, remove mango from bowl, using tongs, leaving lime pieces behind. Freeze mixture (rum, mango and mint) in 2 cup quantities in either freezer bags or plastic covered containers. When ready to use, add frozen mango mixture to blender and puree. Add sparkling soda (to taste) in blender and blend well. Pour into chilled glasses and serve with mint sprigs.

Walk into any supermarket these days and the word organic is used extensively on signs. No longer regulated to the back of the store, the organic section in most grocery stores have become an integral part of their store layout. Whether you choose to buy organic or not, in my opinion the word is definitely over-used by many people these days when talking about food in general.

Although I don’t make it a habit to purchase only organic food, I am a big supporter of buying locally. And by that I don’t mean just at your corner store! Here in Southern Ontario we are surrounded by wonderful farming areas that produce an array of top notch quality food. Our choices are not limited to just the well known beefsteak tomato. We have an unlimited selection to choose from when it comes to buying locally. From lamb to tomatoes, to wine to berries you can do almost all your shopping while supporting local farmers.

Purchasing local products has a huge impact on our environment, economy and our lifestyle. According to several current studies, what we eat is responsible for 20%-25% of Canada's greenhouse gases. Only 10% of the fossil fuel used is actually used on the farm, the other 90% goes into packaging, transportation and marketing. In addition every $1 spent on local food generates more than $2 in other local business. And if that wasn’t enough you’ll meet your neighbours and get to really know what you are eating.

So if eating organically is important to you then you’ll start to build relationships with those farmers whom you trust and understand what goes into producing their products.
Eating locally doesn’t have to be a difficult task. Southern Ontario and the GTA now offer great farmer’s markets where you can check out multiple local crops and the people who grow them. You could also make your shopping a family outing by visiting farms who provide pick-your-own or pre-picked seasonal fare. Or you could also go to your local grocery store and read what produce comes from where and choose accordingly. The local produce is often highlighted for consumers during the summer months. In either case you’ll know you’re eating the ripest, freshest and fullest flavoured foods you can buy when you shop locally and seasonally.

Here’s a list of some great sites to get you started on your local food journey.
http://www.farmersmarketsontario.com/
http://www.harvestontario.com/
http://www.simcoecountyfarmfresh.ca/
http://www.ourgreenbelt.ca/

Now that you have all that great local food on hand, you’ll want to keep the flavours as fresh and true as possible. Vegetable Salad Martini is a simple but spectacular recipe that highlights July’s great bounty!




Vegetable Salad Martini
Serves 8-10
Preparation Time 15 minutes
Notes: To kick it up a notch in style, add 2 cups of diced lobster meat, smoked chicken or canned crab pieces to the vegetable mixture.
Ingredients:

• 1 cup locally grown diced cucumber


• 1 cup locally grown diced yellow pepper


• 1 cup locally grown diced green pepper


• 1 cup locally grown diced red pepper


• 1 cup locally grown diced tomato


• 1 cup light mayonnaise


• 3 tbsp Olive Oil


• 1 tbsp red wine vinegar


• 2 tbsp Dijon mustard


• Dash of hot sauce


• Salt and pepper to taste


• 1 tbsp fresh squeezed lemon juice


• ½ cup chopped fresh basil
  
  1. Gently toss the diced vegetables together in a large bowl.
  2. In a separate bowl, whisk the mayonnaise, oil, vinegar, mustard, hot sauce and lemon juice together. Season with salt and pepper.
  3. Add the dressing to the vegetable mixture, ½ cup at a time ensuring you don’t overdress the salad.
  4. Serve the salad in individual martini glasses with the chopped basil as garnish.

Technology has certainly changed the world we live in and do business in. Although it can make our tasks faster it sometimes doesn’t make it all that easier. Some of you might have tried to access my website this past month and found the site out of order. No I haven’t burned the kitchen down (although my husband insists I will every time I grill bread and forget about it!), I was simply affected by a recent technology glitch from the hosting company I was using (not anymore). But I’m happy to say that thanks to the wonderful people at Compuville Systems I am back on line and open for business! It’s amazing how something like this that is out of your control can slow you down and affect your business. Gone are the days that we just simply pick up the phone for more information. Today’s business world demands as much information as possible and as quickly as possible at the tip of our fingertips.
As for the food that is at our fingertips, it too has been influenced by science and technology. Sometimes for the better and sometimes not so much! Take for instance the growing popularity amongst chefs to turn food into something that rivals any lab experiment. Probably the most well known chef for this culinary philosophy is Miguel Sanchez Romera, a neurologist by day and chef by night at his popular Spanish restaurant L’Esguard. He has combined his neuroscience background and the culinary arts to create dishes that have been wowing chefs and critics alike. Dr. Foam as he is known has also invented Micri, a magical new powder that is starch derived from yucca and tapioca for making emulsions. Some things I think are better left in the lab!
Now I’m all for technology when it comes to things like speed of communication, information gathering and other aspects such as this but as for food, well I’m a traditionalist and a purist. The simpler the better for me. A beautiful fresh off the vine tomato, a chewy piece of artisan bread and a cold glass of Pinot Gris has always set my beta bits on fire!
Summer is the perfect time to keep your menus simple and light. Fire up the grill the way our ancestors used to and enjoy this beautiful weather.

• Move over boys, the girls are back in town! How did it become common practice for men to be deemed the masters of the BBQ grill? In my house, it’s an argument over who gets to BBQ. My husband thinks he’s the better griller and it should be only his domain but quite frankly I love nothing more than heating up the grill and cooking our entire dinner over the coals. I love the simplicity of a meal cooked on a BBQ and the beautiful flavours that come from grilling everything from fresh vegetables to succulent peaches and plums and of course the ever popular steak. But hands down my favourite recipe for a great summer time BBQ is Grilled Shrimp & Chorizo Skewers with Spicy Bourbon Mustard. These are so easy and quick to prepare, can be used as an appetizer or as a main meal and pair nicely with a cold beer or a glass of Pinot Gris.
  To help get you started this BBQ season I’ve given you a few general grilling tips as well as this fantastic recipe. So for this Father’s Day why don’t you pamper that special dad in your life and show him just how great us Girl Grillers are! Enjoy!
  
  General Grilling Tips
  · You can check the level in your propane tank by pouring a cup of boiling water along the side and feeling the metal; where there’s still propane, it will be cool to the touch.
  · Never light a gas bbq with the lid shut
  · If you are grilling with charcoal, avoid liquid fire starters and self-lighting briquettes, which can flavour food. Use an electric starter instead.
  · First brush grill with vegetable oil or spray with cooking spray to prevent foods from sticking then preheat the grill on high for 10 minutes. Reduce heat to medium-high to grill.
  · Cook with lid closed for best flavour, even cooking and energy efficiency. Every time you raise the lid you drop the temperature.
  · Leave space between food items on the grill so smoke can surround and penetrate.
  · Sugar or tomato based bbq sauces burn easily and should only be applied in the last minute of grilling.
  · Don’t keep turning meat on the grill. This actually makes meat drier by lowering its temperature and extending the cooking time. Instead get the grill to the right temperature, put the meat on to sear, and then only flip once to evenly cook it.
  
  
  Grilled Shrimp & Chorizo Skewers with Spicy Bourbon Mustard
  Serves 4
  Preparation 20 minutes
  Cooking 4 minutes
  Notes: If using bamboo skewers make sure to soak for 30 minutes first to avoid them burning on the grill. The Spicy Bourbon Mustard sauce will keep in an airtight container, covered and refrigerated for up to 1 week.
  
  Ingredients:
  Skewers:
  16 extra large or jumbo shrimp, peeled and deveined
  Salt and freshly ground pepper*
  8 oz (250g) smoked, spicy chorizo (or spicy sausage of your choice)
  1 half onion*, quartered, separated into individual pieces
  2 tbsp vegetable oil* (for brushing shrimp)
  
  Spicy Bourbon Mustard:
  ¼ cup whole-grain spicy mustard*
  ¼ cup honey*
  2 tbsp bourbon (Jack Daniels or other)
  1 tsp hot pepper sauce*
  
  1. For the Mustard sauce, combine all ingredients in a small bowl. Remove 2 tbsp of sauce for basting shrimp and set remaining sauce aside.
  2. Heat bbq to high.
  3. Season shrimp with salt and pepper
  4. Cut chorizo into ½ inch (1-cm) round pieces.
  5. On each skewer, place a piece of onion, then skewer shrimp through the fattest part. Tuck the chorizo inside the rounded edge of the shrimp, and skewer through the rind of the chorizo. Finish by skewering through the tail end of the shrimp so the shrimp circles around the chorizo.
  6. Place 4 onion/shrimp/chorizo combo on each skewer.
  7. Brush shrimp with oil and grill for 2 minutes each side or until the shrimp is pink and the sausage is cooked through.
  8. Baste the skewers with the 2 tbsp of reserved Spicy Bourbon Mustard during the last 30 seconds of cooking.
  9. Serve immediately with remaining Spicy Bourbon Mustard for dipping.
  
  *Denotes recommended pantry item.

There's something about Mexican food that has always got my saliva juices flowing. The crisp tasted of cilantro, the heat of chipotle peppers and the crunch of a great tostada. When I was wandering down the aisles at my local grocery store this past Mother's Day (yes, that is what I requested - a few hours to poke around the store on my own without little hands reaching out of the buggy or the constant whine of "mom, can we get this and this and this?") I noticed this great product from a company called Charras. They are Corn Tostadas which are Mexican corn tacos. They come in a variety of flavours and are really versatile. So far I have snacked on them plain, dipped them into various things like salsa and guacamole, made them into "open-faced" tacos, spread them with avocado and sprinkled them with cheese and even crumbled them over a spicy gazpacho soup. Love them! The whole family likes them and with a fairly long 'best before' date, I'll be stocking up on them to take them to the cottage this summer. A nice cold Margarita and these to munch on may just become my favourite summer snack! Ole!

Ah, those little hand crafted cards that say “I love you mom”. Or the pencil holders glued together with hearts and the letters MOM. Or what about the paper mâché vase that holds those delicate crumpled paper flowers? If you have even the slightest inkling of what I’m talking about then you too have been privy to those special little presents that we as moms receive from our kids on Mother’s Day. As I type this I am looking at my “Best Mom” trophy that my 5 year old son made for me last Mother’s Day. It’s a Popsicle stick work of art that has great big globs of hardened glue hanging off of it and blue paint strokes that I’m told says “Best Mom”! My desk is small and somewhat cluttered with bits of paper, recipes, class notes and the odd hot wheels car but no matter how much I throw things out to maintain some sort of neatness I never part with my trophy. It takes pride of place right next to my computer screen. Helps me to remember on those days when I need a little boost that maybe I am doing an okay job as a mom to two small boys and even if it’s just for one day a year, they know it too! Here’s a recipe for Daffodil Cake that you can make for that special mom in your life or even with your kids to enjoy together this Mother’s Day. Enjoy!

Daffodil Cake*
Makes 1 cake
Preparation Time: 20 minutes
Baking Time: 35 minutes

Ingredients:
· 10 egg whites
· 1 ½ tsp cream of tartar
· 1 tsp vanilla
· ½ tsp salt
· 1 ½ cups sugar
· 1 ¼ cups sifted cake and pastry flour
· 4 egg yolks
· 2 tbsp sugar
· 2 tbsp orange juice
· 1 tsp grated orange rind
· Whipped cream and fresh strawberries – optional garnish

1. In a large mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form. Gradually add 1 cup sugar, 2 tbsp at a time, beating well after each addition until sugar is dissolved and egg whites hold stiff peaks. Combine flour and remaining ½ cup sugar and fold gently into egg whites.
2. In a small mixing bowl, beat egg yolks, 2 tbsp sugar, orange juice and rind until thick and lemon coloured. Fold 1/3 of the egg white mixture into yolks.
3. Spoon alternate mounds of white and yellow batters into an ungreased 10” tube pan. Gently run spatula through batter to give a marbled effect.
4. Bake in a 375F/190C oven for 35 minutes or until cake springs back when lightly touched.
5. Invert cake in pan on a rack until cool. Remove to serving plate.
6. Serve cake on it’s own or with whipped cream and fresh strawberries.

* Recipe adapted from The Canadian Living CookBook

Many years ago May 1st or May Day was a magical time to welcome spring. The night before May Day children would dance in the woods and make crowns of daisies. The next morning a tree would be chosen to become the May Pole which would be painted and decorated with flowers , ribbons and bright handkerchiefs. A May Queen would be chosen to lead the villagers in a dance around the May Pole celebrating spring. Whew! Sounds like a lovely tradition but a lot of work!!
My family’s May tradition revolves more around opening the cottage, cleaning out the cupboards and pantry and starting to stock them with a summer’s supply of easy but delicious staples to make my summer eating and entertaining a breeze. Having the advantage of starting fresh with a bare pantry every spring allows me to pick up all those great new items that I can’t wait to try out without feeling guilty about the amount of food that’s already in the pantry! Ingredients like pina colada shortbread, gourmet smoked salts and mango chipotle sauce will definitely grace my cottage pantry and table this summer.
If your kitchen or pantry is in need of a kick start but you don’t know where to begin think about our newest service The Kitchen Companion to help you out. We offer Personalized Kitchen and Meal Coaching designed to help get you organized in all facets of the kitchen. I’d be happy to discuss your needs with a free phone consultation today. I’ll help you make room for that Black Guava Daiquiri Jam and also show you how to use it!
So whether you choose to dance around the May Pole or simply put up the patio umbrella pole, enjoy the start of spring and pour yourself a cold drink....enjoy!

People often ask me what tools could I not do without in the kitchen. I think they expect me to ream off a whole list of gadgets and gizmo's but quite frankly there are really only a few essentials that I need. A good sharp chef's knife, a large easy to clean cutting board, a heavy bottomed saucepan and my poultry shears. Yep, I may be a simple knife girl but ever since my wonderful Aussie mom gave me a pair of poultry shears a few years ago I've been addicted to them.

Now as the name says these light weight but strong shears will make quick work of cutting up a whole chicken, snipping through those bones and joints like they were toothpicks. But there are many other uses as well. Great for all types of bones and hard to cut items such as seafood, string, food containers and more. Expect to pay about $45 but believe me once you get a pair you'll be "shear" happy!

I’m in the kitchen a lot, whether it’s cooking for my clients or for my family and I love it. Sometimes though I want to spoil me and only me! On these days I fix a simple but decadent snack for myself. Spiced Ricotta and Grilled Figs. This snack is perfect in the afternoon as a pick me up or as a special lunch treat. Because as the saying goes, “I’m worth it!” You are too, so enjoy!

Spiced Ricotta and Grilled Figs
Serves 1 as snack or light lunch
Preparation Time 5 mins
Cooking Time 3 mins

Ingredients:

• 1/2 cup of ricotta cheese
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp sugar, or to taste
• 2 slices of Fruit bread, thickly sliced and toasted
• 2 fresh figs, sliced
• 1 tbsp brown sugar

1. In a small bowl, mix the ricotta, cinnamon, nutmeg and sugar together. Adjust spices and sugar to taste.
2. Spread the ricotta mixture on two slices of toasted fruit bread of your choice.
3. Top the ricotta bread with sliced figs and sprinkle with brown sugar.
4. Place under a hot grill and cook until the sugar has caramelized and figs are warm.
5. Serve immediately.

Fish is one of those foods that people often avoid cooking at home. For some reason they feel it's too hard to cook and they don't know what to look for when purchasing fresh fish. Recently I conducted a cooking class that centred around the many types of fish and ways to cook it. We grilled it, roasted it, steamed it and baked it. Tilapia, Swordfish, Sea Bass, Red Snapper and Salmon were just a few of the many great types we sampled.
So when it came to purchasing my fish for the 14 class participants I went to the newest fish monger in town - Just An Olde Fashioned Butchery and Seafood. Bill's butcher shop has been around for awhile and is well known for it's great cuts of meat and the variety they stock but the seafood side is new.
Mike and the guys there were great and special ordered in the large quantities and types that I needed and were extremely helpful in getting the freshest fish possible for me. So if you're in the market for some great fish stop in at 165 Lakeshore Road East in Oakville, grab yourself some fish and then pop onto my website (www.thecookscompanion.ca) for some great fish recipes.

So you’ve boiled them, dyed them, coloured them, decorated them and had your fill of egg salad sandwiches! Now what do you do with all those left over Easter eggs? I’m taking a step back in time and using mine for Scotch Eggs tonight but with a twist. Try this recipe for Baked Scotch Eggs with Tarragon Sauce and now all you’ll have to concern yourself is how to eat all the chocolate bunnies before the kids notice!

Scotch Eggs with Tarragon Sauce
Makes 8 eggs
Preparation Time 30 mins
Cooking Time 25 mins
Note: A slight break on tradition with these Scotch Eggs being baked instead of deep fried. It leaves room on the calorie scale for a tarragon sauce to accompany them!
Ingredients:

• 450g turkey or pork mince
• Fine dry bread crumbs or cornmeal for sprinkling
• 8 hard-cooked eggs, shells removed
• 1/3 cup fine dry bread crumbs or cornmeal
• 1 egg, beaten

1. Divide mince into 8 equal portions. On lightly crumb-sprinkled surface, pat out each portion to about 1/8-inch thickness. Wrap completely around 1 of the hard-cooked eggs, pressing edges together to seal. Repeat with remaining sausage and hard-cooked eggs.

2. Roll sausage-coated eggs in crumbs and dip in beaten egg. Place on baking sheet and bake in preheated 375 F oven until lightly browned, about 20 minutes.

3. Serve with Tarragon Sauce for dipping.

Tarragon Sauce

Makes 1 ½ cups

Preparation 5 minutes

Ingredients:

• 1/2 cup plain yogurt*
• ½ cup mayonnaise*
• 1 tsp. sugar*
• ½ tsp. Dijon mustard*
• ½ tsp. lemon juice*
• ¼ cup finely chopped dill pickle*
• 1 tbsp. drained capers, minced
• 2 tbsp chopped fresh parsley
• 2 tsp chopped fresh tarragon
• 1 clove garlic, minced

1. Whisk together yogurt, mayonnaise, sugar, mustard and lemon juice in a small bowl.

2. Stir in pickle, capers, parsley, tarragon and garlic.

* Denotes recommended pantry items.

Here in Toronto the snow has melted, the sun is shining and the bulbs are starting to poke their heads out of the ground. In fact my garden’s colour palette is actually starting to take on new hues—pale green of the tulip leaves, pretty purple and bright white from the crocuses and deep red on the dogwood branches.

Just like the garden my dinner table is taking on the look of a spring kaleidoscope. As much as I love the hearty dishes of winter, spring is my favourite time to cook. I get inspired by all the new vegetables arriving in the stores and my menus become lighter and brighter bursting with the flavours of spring. Just the other day I picked up some beautiful young rhubarb with the palest of pink stalks and gorgeous pale green foliage. So beautiful in fact that the woman behind me at the checkout asked what I was going to do with it. I told her about the rhubarb fool recipe for that night’s class but I also remarked that it was pretty enough to put in a vase! I also picked up some fresh spring peas (which my husband so lovingly shelled for one hour that night!) for a spring pea, mint and potato dish that zinged with flavour and colour.

So if you’ve found yourself feeling a bit bogged down from all that hearty cold weather fare and late winter slush, head outdoors this weekend and take a cue from nature. Purchase what’s fresh and locally produced to help brighten up your mood and spring table.

March reminds me of many things but most of all, the Toronto Wine & Cheese Show. Now in it’s 24th year this show is synonymous for me with the month of March. Years ago my mother-in-law owned a wonderful company called First Impressions that supplied the LCBO and various importers and distributors of alcohol products with hosts and hostesses to sample their products at the LCBO and various trade events. So for years, yours truly transformed herself into the Pernod girl and hustled this aromatic spirit, complete with beret, short skirt and fishnet stockings at the show. This is when the show was 7 days in length and we worked everyday for 12 hours a day! Not that easy in scratchy fishnets might I add! As the days grew later and the week grew longer I saw my fair share of interesting “happy” characters!
Pernod is a star anise and aromatic herb based spirit that is not only great to drink but beautiful to cook with. Because of this there were often cooking demonstrations using Pernod by the great chefs from the Ottawa Culinary Arts Institute. Most often Prawn Pernod and I stood next to these chefs for days each year watching them flambé the Pernod with great fanfare.
Although I couldn’t look Pernod in the eye for a few years, it has come back into my bar and kitchen repertoire on a regular basis. I like mine on the rocks with a small splash of orange juice as well as in many seafood dishes.

In Saturday's Toronto Star, a columnist wrote an endearing column about learning how to make her grandmother's matzo ball soup. Endearing because she set out to learn this delicacy from her mother after realizing that there will be a time when her mother will no longer be around to bring the family together over this homey soup and her and her sisters did not know how to make it.

It struck a cord with me that there are so many family recipes that I don't have the foggiest idea how to make. I just take it for granted that my mom or aunt will always be there to make our family favourites like German Apple Cake, Oma's Spaetzle and Tante Ellen's potato salad. Now I can "make" all these recipes but in no way can I match the flavour or the generations of love and caring that go into these dishes. Each has a story to tell or a memory that goes along with it.

I think it's high time that I call up mom and spend a day in the kitchen with her. I'll work side by side with her and ask all those "obvious" questions about what make each recipe special. It will be great to have those recipes but more importantly it will be an opportunity to spend some quality time with a woman doing what she does best - making her family happy through the love she shows in her cooking! Now if we can only coax the secret ingredient out of Tante Ellen for her German potato salad - we know she's leaving something out but can't figure it out!

If April showers bring May flowers then March brings moaning and groaning from the kids and their never full tummies! That’s right March break is upon us and if your children are anything like mine they seem to spend their entire break whining that they’re starving (although they just ate 38 seconds ago) and there’s nothing to do (regardless of the jam packed week you’ve planned for them!). If that’s the case in your household then you’ll need to stock up on healthy and quick snacks that you can pack for junior or better yet get the kids into the kitchen with you and create these simple snacks together to help pass the time and teach them a new skill or two!

Here are two great kid friendly snack recipes. I’ve included some guidelines on how the children can help you out in the kitchen for the first recipe making it a great family activity. On our first day of March break yesterday my 5 year old and I made these two treats. He had a great time, loved the snacks and it was great fun to do together for one hour. Enjoy!

Note: When working with kids in the kitchen it’s important to have all your ingredients at hand and use child friendly utensils. The dollar stores have great deals on smaller plastic mixing bowls, wooden spoons, measuring cups and kid-safe knives.


Sticky Sesame Bananas
Serves 4
Preparation Time: 10 minutes Cooking Time: 5 minutes

This is a great snack for those craving a little something sweeter. Don’t be dismayed by the sesame seeds as they add a nice crunch to the bananas and kids love to do the sprinkling!
Ingredients:
· 4 ripe medium bananas
· 3 tbsp lemon juice
· ½ cup sugar
· 4 tbsp cold water
· 2 tbsp sesame seeds
· 2/3 cup low fat unsweetened yogurt
· 1 tbsp confectioner’s (icing) sugar
· 1 tsp pure vanilla extract

1. Peel the bananas and cut or break into 2 inch pieces. Place the pieces in a bowl, add the lemon juice and stir well to coat – this will help prevent the bananas from discolouring. Kid Doable!
2. Place the sugar and water in a small saucepan and heat gently, stirring until the sugar dissolves. Bring to a boil and cook for 5-6 minutes, until the mixture turns golden-brown. Adults only!
3. Meanwhile, drain the bananas and blot with paper towels to dry. Line a cookie sheet with baking paper and arrange the bananas, well spaced out, on top. Kid Doable!
4. When the caramel is read, drizzle it over the bananas, working quickly because the caramel sets quickly. Sprinkle with sesame seeds and cool for 5-10 minutes. Both!
5. Mix the yogurt with the confectioner’s sugar and vanilla extract. Kid Doable!
6. Place the bananas on a platter and serve with the yogurt dip. Kid Doable!


Crazy Carrot Dip with Dippers
Makes 1 ½ cups
Preparation Time: 15 minutes Cooking Time: 10 minutes

Your little ones and big ones will enjoy this low fat but tasty dip. The dip will keep for up to one week, covered in the refrigerator. Let the kids choose their dippers to help them feel part of this recipe.
Ingredients:
· 5 medium carrots, roughly chopped
· 1 tbsp olive oil
· 1 garlic clove, crushed
· ½ tsp ground cumin
· 2 tsp fresh lemon juice
· 1/3 cup plain yogurt
· Assorted dippers such as breadsticks, assorted vegetable sticks, whole wheat crackers

1. Boil, steam or microwave carrots until tender; drain.
2. Heat olive oil in a large frying pan; cook garlic and cumin, stirring until fragrant.
3. Stir in carrot and lemon juice; cook stirring until combined. Remove from heat and cool 10 minutes.
4. Using a blender or food processor, blend carrot mixture and yogurt until just smooth.
5. Serve carrot dip with your choice of dippers.

Ok, so I admit it....at times I can be a bit of food snob. It's not from owning a cooking school but more from my upbringing. My parents always believed in stocking the fridge with fresh fruit and vegetables. Very rare was there a sweet to be found unless it was of the homemade variety. Desserts and treats consisted of beautiful German Apple Cake or my mom's famous Black Plum Cake. All of these things have formed a fantastic foundation for my adult eating habits as well as the habits I have tried to pass down to my children.

So it was with a bit of hesitation that I said yes to my 5 year old when he asked if we could make the Snake Rice Krispie Treats that he saw advertised on TV (thank you very much Mr. TV Ad Exec.). We melted the margarine, added the marshmallows and stirred in the Rice Krispies. My son expertly greased his hands with extra margarine and dived into the gooey mixture with great abandon. He squished and squashed until he was satisfied with his snake shapes and proudly put them on the baking tray. To finish them off we drizzled a little melted Valrhona Dark Chocolate on top. What? Did you think I was going to use just any old chocolate?!

I am shameful to say that I have almost polished off the entire batch! I have had to sneak my mouthfuls from my son so as not to have to share. It must be some hidden unknown longing from my misspent healthy childhood that has caused me to gorge on these little snakes! Oh, well....off to make another batch before the morning so my secret is safe from the little ones!

Recently a friend of mine had the misfortune of being diagnosed with throat cancer. After 5 weeks of radiation she is on her way to recovery and been given a clean report. She's kept a great sense of humour about her. For example when asked what she got for Christmas she replies, "Cancer!" That being said she has been finding it very difficult to eat anything that doesn't have the consistency of baby food and the worst thing is that she still has her sense of smell and an appetite but has a hard time swallowing and tasting anything.

Last night she and her husband were over for dinner and I really wanted her to enjoy this mini-celebratory "hey, look at me, I've finished radiation therapy" dinner. Not wanting to serve her mushy peas, I decided to modify my famous Prawn Pernod Linguine. It was a hit and she managed to work her way through a good sized plate between sips of her cocktail - baking soda and water!

So if you ever find yourself in need of cooking for someone with a raw throat, no taste buds and little saliva here's the recipe for you! And of course it's also a great recipe for those people fortunate enough to be in great health!

Prawn Pernod

Serves 4
Preparation Time 5 minutes
Cooking Time 10 minutes
Note: To help my guest swallow more easily I finely chopped the prawns into small pieces. You can omit this step for regular use.

Ingredients:

• 1 tbsp butter
• 1 tbsp olive oil
• 3 small shallots, finely minced
• 1 clove garlic, finely minced
• 500g uncooked prawns (shrimp) - 31-40 bag count, peeled and deveined
• 2-3 tbsp Pernod
• 1/4 cup white wine
• pinch saffron
• salt and freshly ground pepper to taste
• 1/4 cup whipping cream
• Chopped fresh parsley for garnish

1. In a medium saute pan, heat butter and oil over medium heat. When melted, add the shallots and cook until soft and translucent. Add the garlic and cook for another 30 seconds.
2. Add the prawns, sauteing until prawns are just cooked through and turned pink, about 2-3 minutes.
3. Add the pernod. If using a gas stove, tilt pan to flame pernod. If using electric, light sauce with match. Shake pan or stir continuously until flame slowly dies out.
4. Add wine and saffron. Reduce heat to low and cook until sauce reduces down slightly, about 2-3 minutes. Add salt and pepper to taste.
5. Just prior to serving, add whipping cream, stirring until incorporated.
6. Serve over fresh cooked linguine or steamed rice. Garnish with parsley.

Avocados are a funny fruit. Not the most attractive thing nature ever created but certainly one of the most delicious and creamy ones in my opinion. Once a luxury food reserved for the tables of royalty, the humble avocado is now available year round for everyone to enjoy.

The one stumbling block for people is how to get the pit or stone out of the centre. Recently I was typing up a recipe for use in one of my cooking classes that called for a sliced avocado. As an afterthought I included a tips section on how to remove the pit as that is the one question most people ask me when we are dealing with this bumpy bulb. It's easy and once you get the hang of it I'm sure you'll find that you'll include it's creamy flesh in more and more dishes.

To pit an avocado, run a sharp knife around the entire length of the avocado reaching the pit with each incision. Twist the two avocado halves in opposite direction and pull apart. Take a sharp chef knife and gently rap the blade into the pit. Twist the knife while gently pulling on it. Using a cloth for protection grab the pit and pull from knife and discard.

To keep the halves whole, simply take a soup spoon and place the side of the spoon between the skin and flesh. Move the spoon completely around the avocado and scoop out the half.

To dice an avocado in the skin, take a paring knife and slice through the flesh down to but not through the skin length wise. Repeat about 1/2 inch apart 3 times. Then repeat this cut but horizontally. Then using the same method as removing the halves, simple scoop out the flesh and the avocado should come out in diced pieces.

To slice an avocado, either scoop out a half as per above and place the half flat side down on a cutting board and slice or use the dice method but only make length wise cuts and scoop out.

For someone who cooks a lot like myself, the most simplest of meals often satisfy me the most. To me there is no better meal than a bowl of homemade soup, crusty bread and a glass of wine. That being said sometimes I don't have any soup around or I'm just too lazy to make any. Especially on a cold snowy day like today when I'm trying to come up with spring recipes for an April class I am working on! So to satisfy the chill in my bones and rumbling in my tummy I thought I would open up a can of soup and wolf it down while I tried to get inspired over spring time fare.

Not it's not often that I wax poetic about ready to go pre-packaged food so I wasn't expecting much when I went to taste my soup de jour from the pantry! Boy was I surprised! Knorr's Broccoli Soup with Boursin Cheese is a winner. You get that fresh taste of broccoli but then it zings you with that beautiful distinct taste of Boursin cheese. Now those of you who know me, know that I LOVE Boursin Cheese. Especially the herbs and garlic variety. This little cheese gem is often the secret ingredient in my risottos, white sauces and good old macaroni and cheese. In fact when I think about it, swap the home made soup with a good swipe of Boursin on a french stick and I'm in seventh heaven!

So now I'm happy for three reasons - my stomach is full (always a good thing for me), my taste buds are satisfied and I have a new spring recipe inspired by Boursin. Want to know what it is? Well, you'll just have to sign up for one of my spring classes.

Purge, purge, purge. No I haven't been struck with an eating disorder, I've just finished my New Year's kitchen purge. Most people purge their closets on a seasonal or at the very least a yearly basis. I however prefer to keep my '80s legwarmers and turn instead to my kitchen! During each year I seem to accumulate more and more kitchen "stuff". Gift gagets that my friends think I shouldn't do without like that rubber jar opener, synthetic fat skimmer, the mini chopper and the 18,000 garlic presses I have received. Now I'm a sharp knife and chopping board kind of gal so most of these gagets get stuck in a drawer forgotten about until I can no longer open that said drawer.

So it was with great satisfaction that I actually just got down to the task the other day and emptied every drawer and cupboard in my kitchen, looked with a critical eye and purged everything I haven't used within the last few months. Now I have a nice clean organized kitchen and the local Good Will shop has a new selection of garlic presses. That is until my mother comes over, asks me why I don't have a garlic press and rushes out to buy me one of the latest and greatest!

Happy New Year to you all! The start of a new year often forces us to look at the year behind us and see what we’ve learned and experienced as well as looking to the year ahead to see what might come our way. Looking back at 2006 I can think of some great food and entertaining moments such as enjoying my champagne with Wild Hibiscus Flowers in Syrup, White Truffles in Tuscany and a Chipotle Pepper Summer to name a few.
Although my cooking style has always been influenced by my upbringing and where I have lived, I can’t help but look at the so called upcoming food trends for 2007. Some of them I am looking forward to and others, well let’s just say blue eye shadow and safari suits were trends once too and we managed to survive those! Here’s just a few trends for 2007 according to various sources such as Epicurious.com, Food & Wine and Bon Appetite.

· Consumers will care more about the quality of the food they are buying/eating rather than the quantity. No quarrels here!

· Local food movements instead of just organic focus. Always happy to eat a locally grown heirloom tomato!

· Southern spicy food—good bye to tapas/small plates but hello to true Spanish food.

· Spicy drinks and cocktails in bars and restaurants—hurray!

· A focus on regional cuisine instead of just cuisine by country—you’ll know where that pig came from in Italy versus just knowing it was Italy!

· A ban on foie gras—my heart says yes but my stomach says no.

· Interest in all things Greek—my Greek Australian mom will be happy!

· The steak is back in a big way—the boys are happy!

· My prediction—Let your own taste buds lead you and you can’t go wrong!