Polenta bread

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One of the things that is really important to me is to not waste food or any ingredients. You should know that the pantry of my kitchen is “much glued” to each other and very deep. That’s why it’s pretty easy that some ingredients could end up at the bottom of each shelf, isolated in a dark corner.

Citrus “langues de chat”

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After the whole Friday spent in the kitchen and a pretty much busy Saturday always around food, I said I would have given myself a break, which means not cooking for at least 48 hours. In truth, I resisted far from the burners just 22 hours (not even a day!).

Butternut squash soup with coconut milk and caramelized onions

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Tell me, how many times did you promise yourself that it would have been the last time you eat food served on airplanes? I do it all the time. And also, how many times have you resisted eating something? It never happens to me. The funny thing is that I often eat at the airport, convinced that I will refuse the food that will be offered me, but in reality I always point my nose when the food cart is around, and I unavoidable find my self answering to the fateful question: “Chicken or pasta? ” .

Apple butter

 

 

The malicious queen of Snow White’s tale would be very proud of me, because for a few weeks my fruit basket is always full of tasty red apples. Since I already have my Prince Charming, the only things I miss are the Seven Dwarfs… I will work on it.

Watermelon gazpacho et paneer

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Walking around the market during the beautiful summer mornings means going home with a great amount of fruits and vegetables, sometimes even with flowers, sometimes with plants (and please note that I have a very small balcony!). A couple of days ago I went overboard and I came back home with a big watermelon.

My version of “Paneer” the Indian cheese.

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Although this is not the first time that I’ve tried to cook Indian food, I officially apologize to all my Indian friends and to all those who grew up with paneer prepared as it should, by the able hands of their mother or their grandmother….

Ricotta ice cream

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I really enjoy sharing this recipe, mainly for three reasons:

• this is the first time I’ve prepared ice cream;
•  I’ve made it during my vacation in Italy, at my mother’s, because ricotta there is really much better than here in Canada;
•  this week I will be with Angie, the “lady of the house” and the great Sylvia for  co-hosting the 23rd edition of the Fiesta Friday;

Cold nettle soup with Greek yoghurt

 

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Just to make it clear: this is the first time I’ve cooked nettle. The memories of the itches on my legs, even after several years, are still there. But finally my curiosity won over the “bad itching memories”, and so I went home with a lot of organic nettle. I wish I had a mirror when I tasted the first spoon of this soup.

Grapefruit donuts

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The idea of some recipes “sprout” spontaneously, it arrives without asking the permission. I bought the donuts mold before I knew what I would use it with. It’s been a while since I wanted to prepare small donuts more for their shape rather than their taste. It’s funny because I thought more about which mold I should have bought (silicone or metal ? ?) than the recipe itself.

Black rice with salmon tartare

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After the red rice that I used to make a “crown”, now is the time of the beloved black rice, better known as wild rice. Since this rice is harvested from an aquatic plant that grows in lakes in Ontario, I thought it deserves its own recipe. Do you agree? Being precise, I discovered this type of rice in Italy, thanks to my friend Cosimo who loves and eats it for a longtime. Since this rice in Italy is quite expensive, I bring him a good kilo whenever I have the opportunity.