Farmhouse Soda Bread

After having amazing Soda Bread on our vacation, thought I’d look into it a bit more. The most essential quality of good Soda Bread is its lightness. All the soda bread I’ve had in the past has been like a huge drop biscuit, and somewhat coarse. Here’s my thought, just because something is from yesteryear,…

Warmed Olives with Citrus & Fennel

I’ve always had a thing for olives.  When I was about eight years old, I can remember wanting big dishes of them with my birthday dinner.  The freedom to eat as many as I wanted was so exciting for me. The texture and flavour are so appealing.  A few olives with some dry salami and…

Salmon Florentine

For several years, my partner and I used to open up a marina during the winter for special dinners, brunches and lunches.  They became so popular that we would be sold out within a day or two of advertising the event.   We didn’t have a liquor license, but folks would bring their own if they…

Cream Sauce with Shallots & Capers

When I was devising a recipe that wrapped fresh Sockeye salmon & spinach in a Phyllo crust, this is the sauce I came up with to work as a binding agent and flavour boost.  Since then, I’ve used it with chicken and salmon, and as a pasta sauce. 

Lemon Bundt Cake

In early March I catered for a family that gathered for a full weekend together.  Over the course of the weekend we made sure that they had a self-serve area with hot & cold beverages, fruit and assorted baking.  Every time we’d add something to the mix, they’d check out the new offerings.  We made…