Archive for 2011

curry vegetable dragon bowl

I’ve been with our CSA for 3 years now and it’s been one of the better things that has happened to my cooking in recent years. We get a giant bag of vegetables each week and while we do receive…

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perfect pan-roasted chicken thighs

I love super simple recipes like this. Especially when the result is so tasty that I’m ready to fill my plate for seconds and I’m visibly crushed because I know there’s none left in the pan. Poor me, I’ll just…

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simple vanilla bean apricot jam

I have 2 small confessions for you. One, I had my first bite of an apricot a few days ago. Two, I didn’t like it. How did I get through my life without trying an apricot? Well, that would be…

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blueberry sorbet with riesling & rosemary

A couple of years ago, I had great luck making a cherry buttermilk sherbet. The only ice cream maker I had at the time was a large and clunky (but beautiful) turquoise vintage hand-crank one. I didn’t pull it out…

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what a mouthful: spicy lemon parmesan green beans, kale & zucchini

My kitchen seems to be going through a bit of a renaissance lately. I’m not sure what’s going on, but I’m sensing something unusual, something that may have gone missing for a while now. My kitchen is the same old,…

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banana espresso chocolate chip bread

Despite having eaten only one banana in my entire life (I was nine when my life-long hate started), I do tend to get a bit gooey for banana bread. While my husband might keep the banana brokers in business, he…

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make this now: roasted chicken thighs with miso and ginger

I always have miso in the fridge. While it’s not something not usually considered a kitchen staple in North American households, I love having it close by. Not only does it last forever – hello, fermented rice paste! – but…

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preserving cherries: macerated sour cherries + cherry pit vodka

Sour cherry season has just ended here in BC and those plump, sweet, dark cherries from the Okanagan are almost gone from our local markets. But there is a way to preserve all that cherry goodness. Freezing is a no-brainer…

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