A comforting and hearty breakfast meal. Roasted tomatoes, slowly roasted in the oven with caramelized onions, and mushrooms adds a decidedly Fall touch to this dish (given the weather today, this is perfect). Smoked salmon and a sunny side up egg with a salty silky bite are wonderful together. We also made roasted potatoes, flavoured with herbs. Glorious.

Warm bread fresh from the oven is irresistable. Warm bread fresh from the oven is irresistible.  We made focaccia; topped with olives.  Inspired by tuna taco’s that we made earlier in the week, this time, we opted for a more substantial vehicle for the beautiful ahi tuna.  We also happened upon some beautiful green onions (they looked more like ramps they were so large), and added this to the sandwich.  To bring everything together- a delicious garlic mustard and spicy chipotle mayonnaise.

This infamous street food dish from Singapore is said to have originated in the 1950's by female chef Cher Yam Tian at their restaurant, Palm Beach Seafood. Tomato, spice and chile are the signatures of this dish, which is also dangerously addictive. I served mine with vermicelli, and vegetables and topped with nuts. Very fresh, and spicy.

If you've never tasted a fresh lychee (the syrupy overly sweet ones from the can don't count), you will realize what heaven tastes like. Sweet like elderflower, with texture of a fleshy grape (this is the closest, though it is far removed from this fruit) lychees are great eaten alone.
Many grocery stores are now carrying the fruit seasonally. If you can't find the fruit there, check out Chinatown, which should also have a fresh selection.

Remember those large turkey legs at Disney, watching the passerby's munch on the legs caveman style was the inspiration for this dish. I decided to test my braising/bbq skills by first bbqing a well seasoned turkey leg (cayenne, salt, b.pepper, thyme,etc), and then slowly braising it in the oven. I served this with sweet potato fries coated in a little cumin, salt and pepper and roasted them in the oven and paired this alongside some fresh green beans.

Inspired by a wonderful dish I had, I recreated this from taste memory.  Creamy mushrooms in a white wine and herb sauce (enriched with a roux) paired with garlic butter puff pastry.    The mushroom sauce is equally good served over egg noodles, but here it is an easy supper.

I usually freeze blueberries at the height of summer so that every once in a while I can bring a little bit of summer to a Calgary winter.  I have tried many variations of this recipe sometimes using puff pastry on the top and short crust pastry to envelop the filling.  Sometimes I put nuts into the filling, other times I add cornstarch to the filling or a little flour.  I have tried granulated white sugar and brown sugar, added cinnamon and nutmeg and finally I have left it plain.  But what I like most of all is trying something different, something new each time. 

Flaky short crust pastry made by hand is quick easy and tasty.  It also freezes well so I usually have a small stockpile in the freezer.  When I am looking for a quick supper or snack I sautee mushrooms or salmon (for a shortcut just use a tin and add thyme, tomatoes onions, garlic and cayenne) and stuff it into precut rounds of pastry.  Then I brush the tops with egg wash and bake in the oven. It is portable food that I can pack for work. 

I just had to have it. It kept beckoning me from the store shelf, until one day I decided to go for it. It was an ice cream machine. I had an old one, a beautiful heirloom but its loud noise, and need for ice and salt detracted from its appeal.

Once the new machine was purchased I knew straight away I would be making pistachio gelato.  This machine, as I learned was not a completely without flaws, it takes 24 hours to freeze.  So, whilst waiting for the machine I decided to make dutch pancakes and apple sauce to go with the gelato. 

The dutch pancakes called for potato and the apple sauce was boosted with the addition of rum.  When the final dessert was assembled, the result was spectacular – nutty, creamy, fruity, sweet. 

There is nothing like making fresh pasta - simple to make yet infinitely rewarding.  If you have never been to Italy or think the notion of eating fresh tagliatelle with a drizzle of olive oil and garlic is boring - just try it.

I’ve decided to make ravioli – squares (or rounds) of pasta with a filling.  I'm using pumpkin, with roasted garlic (adding a mild sweetness), red pepper and parmesan cheese.  This recipe can be made in less than 35 minutes with a little patience- it’s worth it (I even rolled my own dough but a machine would make the work go faster).

I served this dish with house made puttanesca - my version with a spicy, tangy kick goes so well with the inherent creaminess of our pasta. My pasta is perfect- silky, light and probably one of the best I've made.

Simply the best chocolate cake out there. The recipe is simply and can be made in one bowl. The new year is always the time I like to break out this recipe again. Instead of making one large cake, I poured the batter into ramekins for single servings. Decorating with berries adds colour and a slight sourness that cuts the sweetness of the cake and ganache. Served with champagne this is always a winner.

Though most Albertans would never depart from buying lamb versus good ol’ Alberta beef, the alternative red meat delivers a flavourful and meaty albeit slightly more gamey taste.  The real trick to lamb (CSL has discovered) is either to cook the meat until medium, or grilled or slow cooked until med-well done.  We prepared this lamb in a stout-infused marinade and slowly roasted Irish style until it fell apart.  Juicy, and full of flavour with a mild sweet bitterness from the stout.

I felt like a snack today early in the morning. So I made tostadas. It is important to get green plantain. Ripe plantain is also wonderful for frying but it will have a sweet taste. Green plantain is much better for savoury dishes and salty snacks. The trick to this snack is to fry the plantains twice.

The best Sunday evening dinner is freshly baked bread. Barring that, I love to have a sticky bun or cake. This sticky bun gets its unique flavour from the addition of almonds.

I like to mix some kale into this classic recipe for even more greens and nutrition.  I add copious amounts of dill to the tsatsiki for added flavour.

Being an avowed pasta fiend, I love to add long strands to fagioli, often the beans are the star with very little pasta added. Here, I've made the pasta more substantial.