That is the question I repeatedly asked everyone and myself all weekend. Chanterelles are the Rolls Royce of mushrooms and found on the menus of the fanciest restaurants in town. They caught my eye mid-week at Fiesta Farms for 2 reasons. Cha-ching! They’re super pricey and second, they have a really strange cap (rippled and uneven- not circular) and a unique colour – sort of similar to egg yolks.
Fast forward to the weekend and I stumbled on what I suspected were those very coveted mushrooms! But this time the strange shaped fungi were in the ground all around me. This summer has been so rainy and damp that my parents’ cottage property is carpeted with all kinds of fungi. And lots of them have that signature gold colour. Are these edible chanterelles? Or are they deadly? Had I uncovered treasures amongst the pine needles and decomposing leaves?
My dad Marty Kosoy working on his beautiful Lily garden at the cottage
NOW YOU CAN WATCH HOW SIMPLE THIS BREAKFAST GRANOLA RECIPE IS TO WHIP UP
If you read my homemade granola post a little while back, you know that this recipe is one of my favourites. It’s delicious and healthy -a perfect combo since we are all trying to get off to a good fresh start this month. Watch the video demo (below) and see for yourself that this breakfast granola recipe is also quick and easy. Now, there’s nothing stopping you from making it!
THIS is the year to go to the effort. WHY? Because the first night of Hanukkah AND Christmas Eve fall on the SAME night which hasn’t happened in almost 40 years! AND, potato latkes don’t JUST make a decadent side dish, they are PERFECT as the base of a showstopping hors d’oeuvre that I can’t wait to share!
Hanukkah is the Jewish Festival of Lights. Besides lighting candles for 8 nights, it’s traditional to eat food that has been cooked in oil. Some people eat donuts, and others, like me, go for a more savoury indulgence like potato latkes! Whether you’re an ‘MOT’ (member of the tribe) or not, I don’t know anyone who doesn’t LOVE these babies. They are typically eaten with apple sauce. But I just like them with a sprinkling of salt.Continue Reading
If you grow up in a traditional Jewish home, Friday night dinners are a special time for family and friends to connect and literally ‘break bread’ together. The bread I’m talking about is challah (egg bread).
According to Ellen Schwartz, “It’s a nice opportunity once a week to do things differently and start off your meal with something sweet.” I couldn’t agree more! Until now, I would NEVER have contemplated making it. Mind you, I’ve NEVER made bread before. Too intimidating!
Now YOU AND I are going to learn how to make it together from one of the most experienced challah makers I know! A few weeks ago, I kicked off a new theme called “Silver Linings” where I shine the light on inspiring people and then… we cook together. (I can’t help myself, it always boils down to food) Bestselling author, Ellen Schwartz was my first feature. You can read about her and her AMAZING new book “Without One Word Spoken” here.
I’m making a bird. But, instead of turkey, I’m cooking up a Gordon Ramsay Roasted Chicken Stuffed with Chorizo dish. Mmmm, it’s a bit smokey, spicy and so succulent! Did you also happen to notice that I spelled ‘honor’ the American way? Seems fitting just this one time, right? OK, I digress. Back to the recipe… Here’s what it looks like before and after roasting (below). Looks good… right?
I’m not a tree hugger sporting Birkenstocks and protesting on weekends. (Although some of my best friends are!) I AM a foodie and a huge fan of eating delicious, healthy, whole foods. So on the weekend, you will find me in the kitchen (Walnut Kitchen to be specific) making among other things, this amazing homemade granola recipe. Continue Reading
I love eating out, especially when it’s a home cooked meal made by friends who are into food as much as me. So, it’s a treat to get an invitation to Shelley Adler and Paul Cohen’s house. Shelley is a wizard in the kitchen and has a knack for finding really interesting recipes like this red lentil soup. The combination of cumin, cilantro and a final squeeze of lemon are mouth-watering!
Red lentils are legumes that don’t need presoaking. Why? They are hulled and split. Because they have no skin, they are easier to digest with the added bonus of cooking up fast! I personally prefer them over green and brown lentils. BONUS: Lentils are also a great source of dietary fiber, protein, and B vitamins.
This soup is one of my all-time favourites because it isn’t just delicious, it’s also very nourishing. Below is the recipe AND the video so you can see that it’s SUPER easy too. ENJOY!
Time to dress up and serve these ghoulish spirits…
Halloween Cocktails Countdown….
Dancing with the Devil Cocktail – if you are a fan of Bourbon, this cocktail will be a real treat for you. Made with Jim Beam’s Devil’s Cut, this spicy + sweet drink has a bold deep colour and finishes off with notes of wood and vanilla . (Photo credit: Wendy Kam Marcy)
Pumpkin Martini– There are 2 times of year I like to eat Pumpkin – in a pie at Thanksgiving and in a martini at Halloween. Sounds scary? Since Halloween is all about candy, the combo of pure pumpkin puree, vodka and maple syrup makes this drink a sweet treat that fits the night. (Photo credit: Joseph De Leo) Continue Reading
That’s all it takes to whip up a batch of chimichurri sauce
If you read my post about chimichurri sauce, you will know that it’s my latest obsession. Whether it’s fish, tempeh, chicken or steak, this flavourful accompaniment is mouth- watering with just about anything you put on the barbecue. I especially love it with lamb racks that have been well seasoned. Chimichurri sauce has parsley, cilantro and vinegar so it’s tangy and fresh. That combination mellows the richness of lamb or any red meat you serve with it. I think it’s a match made in culinary heaven.
TRY IT! This recipe is SO easy as you’ll see in the video demo. Enjoy and subscribe to my YouTube channel if you like what you see 🙂 The printable recipe can be found at the bottom of my earlier chimichurri post.
“I WOULD CRAWL OVER BROKEN GLASS FOR THAT CHIMICHURRI SAUCE”
When a dinner guest says that, it’s time to share!
Until this summer, I never really cared one way or another about chimichurri sauce. But, one summer night at a friends’ country house, I experienced culinary nirvana. Their daughter, Becca Cowley, a talented chef, caterer and all round fabulous foodie, whipped up a batch to accompany grilled rack of lamb (check out her Instagram feed betterusebutter, if you want to drool). Well, the moment I took a bite, I became obsessed! The combination was a match made in heaven!
Tangy, fresh and delicious. Chimichurri sauce is great as an accompaniment, but it also doubles as a marinade. In Argentina where it originated, Chimichurri sauce is a staple with any grilled meat. It’s the perfect sauce to pair with just about anything you barbecue, including fish or even Tempeh. It’s especially good with meat because the acidity of the sauce compliments and cuts the richness and fattiness of the meat.
That acidity comes from the vinegar. Most recipes call for red wine vinegar, but sometimes I like to use apple cider vinegar which is said to have more health benefits. It reduces bloating and balances your body’s pH levels.
Below is the printable recipe. Trust me, it’s SO EASY! Also, check out the link to my post with the video demo. I’m still working out LOTS of glitches. So please forgive, and, if nothing else, have a good laugh witnessing baby steps on this journey while I attempt to shoot, light and edit it all by my lonesome.