The Kitchen Operas

Sundays to me are a perfect baking day. You get a baked treat for one of your meals or snacks, and you have leftovers for the rest of the week. There’s nothing like waking up on a dreary & rainy Monday morning and having homemade muffins waiting for you. These are savoury muffins, and a [...]

Dear Soup, How do I love thee?  Let me count the ways. 1) You are magic.  Somehow, soup as a whole is always better than the sum of its parts.  You put veggies in a pot with some water, and they come out tasting incredible.  Magic. 2) You make me love winter.  Because who doesn’t [...]

As delicious as the Chanterelle Tortellini Aglio e Olio were, Louise and I decided that we wanted a second stuffed-pasta option.  And so, Butternut Squash Tortellini in a Sage Butter were born: This is a very traditional combination of flavours, and for very good reason.   Butternut squash + sage = heaven. And on a side [...]

So now that you know how to make your own Fresh Egg Pasta, you can get on with Operation Tortellini and start stuffing delicious vegetables into divine dough! As a very first hint, if you’re going to make stuffed pasta, make the filling first so it can rest while you make the pasta. And if [...]

I teamed up with Louise, and we spent a day implementing Operation Tortellini — a plan to get fresh stuffed pasta.

I wanted hearty and filling mushroom soup, so into the pot went some wild rice and white beans!

Reader Sarina inspired me to come up with a vegan version of Spanakopita. I used coconut oil and a baked almond feta. And it’s totally worth making!!

I have one last Ethiopian stew for you: the Ye’Miser Wat (Spicy Red Lentil Stew) that I served as a part of my Ethiopian dinner, seen here at the bottom of the injera platter, along with the Ye’Takelt Allecha (Gingery Root Vegetables), Ye’Abesha Gomen (Mild Collard Greens), Lemony Arugula Salad in the centre, and a wee [...]

As a part of a great Ethiopian dinner, it’s great to have contrasting flavours and textures.  So let’s say you have some gorgeous collard greens (ye’abesha gomen), it’s great to also have a spicy smooth stew (like spicy lentils, recipe tomorrow) and then some veggies in big chunks. For my Ethiopian dinner, I chose to [...]

This is my new favourite way to prepare any greens. You could also use it to make delicious kale, or even chard.