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04 April

Leek & Celeriac Soup

I couldn’t think of anything else I wanted to put into this soup, but I was afraid it would be plain and dull. NO! It was delicious and indeed it didn’t need anything more. Well, Mr. Ferdzy lobbied for sour cream, but he is also Mr. Fat-Tooth so there is that. I thought it was excellent without it. Note that …

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Barley, Wild Rice, & Mushroom Pilaf

This is as similar to some of the roasted vegetable salads I have been making lately as a it is to a true pilaf, I would have to say. The predominance of the grains makes me willing to call it a pilaf though. All kinds of favourite things here – I love the chewiness of the grains, the umami of …

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Spinach & Apple Salad with Balsamic Dressing

You want the very best spinach for a salad this sweet and simple. Other than washing that spinach, this goes together very quickly. This is a side salad, not a meal salad, and I think it would go with just about anything. Apples are the last of the season; look for Red Prince or other long storage apples. I think …

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Fiddlehead & Potato Salad

I think I have missed the wild leek season. I went into our back forest to check on our transplants, and they are doing well but not expanding. Give them another couple of decades, I guess. We don’t have any fiddleheads growing in our woods but I did find some in a local shop. They make a good addition to …

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Turnips with Bacon & Onion

I’ve done a fancier version of this before; Rutabaga with Bacon, Mushrooms & Onions, but it bears repeating, and turnips are bit different from their cousins the rutabagas. For one thing they cook much more quickly. I was delighted to find some Ontario turnips at the grocery store last week, but then I got them home and realized neither of …

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Parsnip Hash Browns

Not sure this quite constitutes a recipe, but it is what is happening around here at the moment. A few days ago we dug up a bushel of parsnips to make way for peas. Parsnips are available all winter for purchase and well into the spring, but it turns out that now we are growing them we mostly eat them …

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Sausage, Rutabaga, & Apple Pie

Here’s another one inspired by an old cook book. As usual I forgot to note which one, but it was something English and mid to late 19th century as far as I can recall. It is pretty rare for me to pull out anything interesting from cook books of that era at this point, but this one caught my eye. …

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Trevor’s Champ

“boiled potatoesspring onionsbutter, grated cheeselittle milksalt, pepper Mashed together. Carrots may also be added. “                                               from Dad’s cookbook, circa 1983 Champ is so simple it is hardly a recipe, but please indulge me as I indulge myself in some nostalgia. Circa 1983 was a bit later than I would have expected …

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Pan-Cooked Sweet Potatoes with Balsamic Drizzle

Sweet potatoes from raw to on the table in 20 minutes! It always seems to take more like an hour and 20 minutes to roast them, even when they are cut up and cooked at a reasonably high temperature. You will have to watch them more closely but such is life. Also when I say “1 large or 2 medium” …

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Carrot Crepes

It took me a couple of tries to get these right, and while I keep picturing them filled with savoury goodies, like cheese, mushrooms, or spinach, I keep ending up plonking them on a plate and serving them with syrup. I’m pretty sure they would be good in a savoury setting if I can just get organized for it!  If …

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