Ingredients

What is vinegar?

What is vinegar?

The word vinegar comes form the French term “vin aigre” which means sour wine. It’s made by fermenting alcohol which can come from a variety of sources – rice (used to make rice wine), fruits such as apples (used to make apple cider) and grapes (used to make red wine, white wine and champagne) and(…)

How to cook asparagus

How to cook asparagus

Now that spring is finally here I am seeing tons of asparagus at the Farmers’ Markets. I was at St. Lawrence Market this weekend and saw tables of asparagus being sold for $1/bunch. It’s so great when asparagus is in season. When I first cooked asparagus I didn’t know that the bottom of the stalks are(…)

Is it broccoli or is it cauliflower? Neither – it’s Romanesco

Is it broccoli or is it cauliflower? Neither – it’s Romanesco

The first time I saw Romanesco was at the Jean Talon market in Montreal last fall. I wasn’t sure what it was at first but I was intrigued by its pyramid like shape and geometry. It kind of looks like a science fiction version of broccoli that’s ligher in colour and angular in shape versus(…)

What is pumpkin pie spice?

What is pumpkin pie spice?

Pumpkin pie spice is a combination of cinnamon, ground ginger, nutmeg or mace, cloves and allspice. It’s often used in pumpkin flavoured desserts such as pumpkin pie, cakes, cookies, custards and even lattes. You can use some or all of these spices depending on your preference. When I did a series of pumpkin pie taste(…)

What are key limes?

What are key limes?

Are key limes the same thing as regular limes? I had never taken the time to really find out the answer because I usually use limes when making mojitos or guacamole (in which case the type of lime really doesn’t matter). I normally just pick up whatever limes are at the grocery store. However, a  coworker(…)

Cooking with beets – can you cook the stems?

Cooking with beets – can you cook the stems?

I subscribe to a vegetable delivery program with FoodShare called the Good Food Box and received some great looking beets from Riga Farms. I love beets. I know that they can be messy to prepare and stain your hands and cutting board but I love the earthy, sweet taste and firm texture. I prepare beets(…)

Cooking with rhubarb

Cooking with rhubarb

Now that we are well into spring (almost summer) I have been seeing tons of rhubarb at the farmer’s market and grocery stores. Rhubarb isn’t something that I grew up eating. In fact, when I first tried it I found it quite sour and didn’t care much for it. But I saw it at the(…)

Black bean flour brownies

Black bean flour brownies

I was talking with some coworkers the other day and someone started talking about black bean flour and how it’s supposed to be a healthy gluten free alternative. She reads a number of food/nutrition blogs and it sounds like it’s becoming pretty popular so I figured it would be worth looking into. Black bean flour(…)

Cooking with lentils workshop

Cooking with lentils workshop

The other day, I had the great pleasure of attending a Cooking with Lentils Culinary Workshop sponsored by Canadian Lentils. Stephanie Clairmont from Demos for Dietitians facilitated the workshop at Nella Cucina where she demonstrated a number of different recipes using different types of lentils. Twenty five dietitians had the opportunity to make the recipes by(…)

Coconut sugar

Coconut sugar

You may have seen a new type of sugar in the super market – coconut sugar. Part of me isn’t surprised, especially with the rise of coconut related food items that have become popular over the past several years. In additional to coconut milk and shredded coconut, there is now coconut water, coconut oil, coconut(…)