Recipes, tips and reviews
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
This pesto freezes well, so I make lots and have it for the next couple of months. If Meyer lemons are not available, use tangerines (remove the seeds) with a spritz of lemon juice. If you can't find all the fresh herbs for the rub, cut the quantities by a third and substitute dried.
Cold soups are a snap to make and easy to present; shooter glasses make it a lovely little starter before dinner while larger glass mugs, martini or water glasses give it a summery feel. Rim the glasses with salt or some pesto and add a stick of cucumber to peek out of the glass. The mint pesto gets a little dark when it sits for too long so make it right before dinner if you want the brightest green colour. The taste will not change either way.
Read MoreThe subtle taste of the anchovies gives the lamb an elusive but not salty flavour. Serve with flat pasta squares or orzo tossed in butter.
Read MoreThis recipe makes about one cup of pesto, which is more than you’ll need for the soup. Leftovers are tasty tossed with pasta or spread on crostini.
Read MoreI use hot smoked paprika in this dish but the mild works well too. Make the pesto ahead of time and warm it when needed to serve with the shrimp. Scallops and halibut are both good substitutes.
Serve with garlicky sautéed spinach and fingerling potatoes. Look for loin chops that have a good piece of fillet in them.
Read MoreGarganelli is an egg pasta formed by rolling pasta squares around a rod. Any short pasta, such as penne, will do.
Read Moreuse hot smoked paprika in this dish but a mild version works too. Make the pesto ahead of time and warm when needed.
Read MoreAlthough ramps or wild leeks are native to the eastern U.S. and Canada, they are related to leeks, and have more of a scallion-like taste, with an added zing.
Read MoreOur local asparagus is finally here, and there’s no better way to celebrate than to pair it with two asparagus-loving ingredients: scallops and lemons.
Read MoreWe tried steaming cod, grouper and halibut to see which one worked best. Halibut was the clear winner. If wild celery is not available, make a pesto following the same recipe with either wild leeks or dandelion greens.
Read MoreThe perfect veggie sandwich for summer.
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© 2018, Lucy Waverman.
