Lucy Waverman's Kitchen
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Lucy Waverman's Kitchen

  • | Recipes |/
    • All recipes
    • Appetizers
    • beef
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    • cakes
    • chicken
    • cookies
    • desserts
    • eggs
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Grilled Pork on Flatbread.jpg

Lucy Waverman's Kitchen

Recipes, tips and reviews

All recipes

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Lucy Waverman's Kitchen

  • | Recipes |/
    • All recipes
    • Appetizers
    • beef
    • bread
    • cakes
    • chicken
    • cookies
    • desserts
    • eggs
    • fish and seafood
    • lamb
    • pasta
    • salad
    • sides
    • soup
    • vegetables
  • | How To |/
    • All How Tos
    • Tools
    • Kitchen Skills
    • Ingredients
    • Entertaining
  • | Reviews |/
    • All Reviews
    • Restaurants
    • Wine
    • Cookbooks
    • Travel
    • Events
  • | About |/

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.


Featured Recipes
Japanese Squash Curry
Japanese Squash Curry

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.

Shortbread Cookies
Shortbread Cookies

The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.

Shrimp and feta with orzo
Shrimp and feta with orzo

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.

Devilled Deep Fried Eggs
Devilled Deep Fried Eggs

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.

Squash Soup with Wild Mushrooms
Squash Soup with Wild Mushrooms

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.

Apple pie with cheddar crust
Apple pie with cheddar crust

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).

Pork with White Beans and Bitter Greens
Pork with White Beans and Bitter Greens

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. 

August 01, 2018

Bannock

August 01, 2018/ Lucy Waverman
Bannock

Bannock, the aboriginal flatbread, goes breat with samon burgers and venison chili. Adjust the heat when cooking the bannock so they cook evenly all the way through (you may have to lower it slightly). You can adjust the size as needed.

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August 01, 2018/ Lucy Waverman/
bannock
August 01, 2018

Salted caramel panna cotta

August 01, 2018/ Lucy Waverman
Salted caramel panna cotta

t’s best to buy caramels from chocolate shops that will melt easily. However, baking caramels will work as long as you stir them. Alternatively, make your own salted caramel by following a caramel recipe and adding 1 tsp salt. The size of your ramekins will determine how many you can make.

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August 01, 2018/ Lucy Waverman/
caramel, panna cotta
August 01, 2018

Chestnut and bacon stuffing

August 01, 2018/ Lucy Waverman
Chestnut and bacon stuffing

One thing I always love about Thanksgiving is the stuffing. Here’s a recipe to serve alongside the hens. This also serves as a starch.

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August 01, 2018/ Lucy Waverman/
chestnut, bacon, stuffing
August 01, 2018

Cornish hens with apricot mustard sauce

August 01, 2018/ Lucy Waverman
Cornish hens with apricot mustard sauce

By butterflying the hens, they take no time to bake. Alternatively, grill them bone side down for 40 minutes. For vegetables, try Brussels sprouts and roasted parsnips.

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August 01, 2018/ Lucy Waverman/
hens, apricots, mustard, sauce
August 01, 2018

Pork belly sandwiches

August 01, 2018/ Lucy Waverman
 Pork belly sandwiches

From tacos, to pork belly extravaganzas, the sandwich is having a culinary moment. One of the juiciest, tastiest sandwiches I ever had was at Publican Quality Meats in Chicago, a real deli with a commitment to making the best charcuterie and artisan meat.


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August 01, 2018/ Lucy Waverman/
pork
August 01, 2018

Garlic pasta

August 01, 2018/ Lucy Waverman
Garlic pasta

Anne Sorrenti, chef from Morgans on the Danforth, made garlic pizza, which inspired this garlic-infused pasta dish.

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August 01, 2018/ Lucy Waverman/
garlic, pasta
August 01, 2018

Garlic corn fritters

August 01, 2018/ Lucy Waverman
Garlic corn fritters

Festival favourite Babi&Co. doesn’t have a permanent home yet, so this catering company re-creates traditional Indonesian street foods using fresh and local ingredients at pop-up events. Their addictive Perkedel Jagung corn fritters are packed with garlicky flavour.

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August 01, 2018/ Lucy Waverman/
garlic, corn, fritters
August 01, 2018

Tosa-style garlic salmon sashimi

August 01, 2018/ Lucy Waverman
Tosa-style garlic salmon sashimi

Sang Kim – the brains behind a popular sushi-making class, catering company, and some of the Toronto’s iconic Japanese and Korean restaurants like Ki – created this delectable “Tosa-style” (bonito-infused soy sauce) garlic salmon sashimi. 

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August 01, 2018/ Lucy Waverman/
garlic, salmon
August 01, 2018

Spiced chicken

August 01, 2018/ Lucy Waverman
Spiced chicken

Indian curry pastes of varying spiciness are available at the supermarket. I like to use mild for this dish but use spicier if you prefer. Whipping cream does not curdle when cooked, like all other milks, creams and yogurts. If you want a lighter recipe, substitute chicken stock for the cream. Serve with basmati rice, a tomato and onion salad and chutney.

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August 01, 2018/ Lucy Waverman/
chicken
August 01, 2018

Cauliflower lentil soup with cauliflower fritters

August 01, 2018/ Lucy Waverman
Cauliflower lentil soup with cauliflower fritters

This version of an Indian-flavoured soup uses lentils (dhal) to thicken the soup rather than being a main ingredient, letting the cauliflower shine.

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August 01, 2018/ Lucy Waverman/
cauliflower, lentil, soup
August 01, 2018

Indian-spiced pork

August 01, 2018/ Lucy Waverman
Indian-spiced pork

Using Indian spices in a subtle manner enhances the flavour of pork wonderfully, as you’ll find in the recipe below. If you don’t have a spice grinder, use ground spices, although they don’t have the same depth of flavour. For an accompanying apple compote, spy or Granny Smith apples are best. 

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August 01, 2018/ Lucy Waverman/
pork, mains
August 01, 2018

Lamb T-bones with roasted tomato pesto

August 01, 2018/ Lucy Waverman
Lamb T-bones with roasted tomato pesto

Serve with garlicky sautéed spinach and fingerling potatoes. Look for loin chops that have a good piece of fillet in them.

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August 01, 2018/ Lucy Waverman/
lamb, tomato, pesto
August 01, 2018

Smoked trout, avocado and pear salad

August 01, 2018/ Lucy Waverman
 Smoked trout, avocado and pear salad

Smoked trout is easy to find, but quality varies; it pays to buy from a reputable fishmonger. The bright-tasting mayo and the slightly sweet balsamic glaze give an added kick.

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August 01, 2018/ Lucy Waverman/
trout, avocado, pear, salad
August 01, 2018

Pork and garlic in tomato sauce

August 01, 2018/ Lucy Waverman
Pork and garlic in tomato sauce

This simplicity of this dish means the flavour depends on the quality of the pork and tomatoes. Oaxaca-grown chile de agua look like a smaller poblano but are much hotter. Since they’re not widely available, Kennedy suggests using a fresh green chili.

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August 01, 2018/ Lucy Waverman/
pork, garlic, tomato sauce
August 01, 2018

Ceviche verde

August 01, 2018/ Lucy Waverman
Ceviche verde

The original recipe calls for sierra mackerel, but halibut is more readily available. Chilies and other Mexican ingredients are available at Latin American stores and online. Tomatillos look like green tomatoes with a papery skin that is removed before using. Leave the seeds in the jalapeno for a hotter taste.

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August 01, 2018/ Lucy Waverman/
ceviche
August 01, 2018

Shrimp and grits

August 01, 2018/ Lucy Waverman
Shrimp and grits

Shrimp and grits has become popular on menus at high-end restaurants of late, but it’s a dish that has been around for hundreds of years.

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August 01, 2018/ Lucy Waverman/
shrimp, grits
August 01, 2018

Do-it-yourself doughnuts

August 01, 2018/ Lucy Waverman

I love doughnuts but never realized how easy they are to make.

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August 01, 2018/ Lucy Waverman/
josh, doughnuts
August 01, 2018

Roasted Brussels sprout leaves

August 01, 2018/ Lucy Waverman
Roasted Brussels sprout leaves

I ate these at a restaurant in San Francisco and inhaled a whole bowl. They’re easy to make, and the more you have the better. Place the leaves on a platter or in a bowl – these are finger food.


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August 01, 2018/ Lucy Waverman/
roasted, brus
August 01, 2018

Spicy mushroom soup

August 01, 2018/ Lucy Waverman
Spicy mushroom soup

My tester Kristen Eppich suggested soup shooters for a smart presentation. Serve your favourite soup recipe in shooter glasses or small mugs. This classic mushroom soup is spiked with Middle Eastern spices.

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August 01, 2018/ Lucy Waverman/
mushroom, soup
August 01, 2018

Oysters with mignonette sauce

August 01, 2018/ Lucy Waverman
Oysters with mignonette sauce

To prepare an oyster platter, get them shucked at the fishmonger the day of the party, put them on ice and serve them on a cold tray. Garnish with lemons and grated horseradish or mignonette sauce. This traditional French sauce for oysters gives them a piquant flavour.

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August 01, 2018/ Lucy Waverman/
oysters, sauce
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