This rich ginger syrup has a very concentrated flavour and a rich golden colour. It’s also so easy to make! Donatello and I made two large mason jars of it and found ourselves adding it to just about everything: tea, cocktails, and even salad dressings.
gluten free
Savouring New Brunswick Dulse
Being half Japanese, I don’t remember ever not eating seaweed. We would have it in soups, in sushi, as a snack. I even ‘invented’ a tasty treat of roast teriyaki-flavoured nori dipped in a cup of milk. It was just like milk and cookies…except it was milk and nori. While visiting friends in New Brunswick in September, […]
Leek Frittata
I love leeks. They are cousins of the onions, but they are milder and almost sweet when lightly sauteed. I don’t buy them very often, so I was excited when Meinhilde brought them back from the market. This had to be a dish that would feature the leeks as the main star. I whipped up this frittata after work on […]
Grilled Nectarines with Cheese
I made these when I was kitchen staff at a summer camp in Algonquin Park. At the end of two months of camp, the kids and most of the staff left for home. I stayed to help the chef prepare food for ‘post-camp,’ where head staff would finish up work, maintenance would be done, and […]