This soup was easy to make and a nice change for a week night meal. I’m not normally a huge fan of cauliflower… I mean, it’s fine, but other than covered in cheese sauce (I’m a firm believer that everything really does taste better with cheese) I find it bland and I run out of ideas to make it taste good. We’ve been getting cauliflower fairly regularly lately through our CSA with Bryson Farms, so a new idea was in order. I think roasting the cauliflower really adds a lot of flavour and pairs well with the bacon and potato. Continue reading
Like the rest of the Eastern seaboard, we were hit with a winter storm yesterday. I’m excited – it’s that beautiful fluffy sparkly kind of snow. With the winter we’ve had, I’m happy to have snow (not rain) and temperatures that are a little more moderate than -30 C (it’s a lovely -13 in Ottawa this morning), as it seems we’ve been seesawing back and forth between the two extremes this season. I’m grateful for this snow, and excited to dust off my cross country skis and head outside! Continue reading
At the end of the growing season this year we bought some bulk vegetables from our CSA provider, Waratah Downs. While tomatoes were quickly preserved, garlic, onions and squash still abound in our kitchen. This was our first time taking advantage of bulk produce discounts from farmers, and I’m really impressed with how well they’ve lasted and how delicious everything still tastes several months later.
I had two girlfriends over Friday night for wine and cheese making. We made ricotta, which is incredibly simple to make – in fact, it’s the only cheese I have successfully made (there was a failed attempt at mozzarella that will be re-attempted one day!) But not just any ricotta – goat ricotta! Continue reading
Do you buy salad dressing at the grocery store? Stop! Making your own is so easy and tastes so much better, once you start you’ll never look back. Plus, you’ll know what goes into it and you can easily adjust seasonings and fat levels to your liking. I previously posted a delicious oil and vinegar dressing that works in any fall salad over here, but what about classic Caesar dressing? It took a while before I attempted it because I was intimidated by the whole raw egg thing, not to mention anchovies (yuck). Continue reading