If you are new to the sunchoke (also called a Jerusalem artichoke), you are in for a tender, slightly nutty treat. Sunchokes—very much like potatoes—are hardy tubers, fit for Ontario’s cool climate, and they grow wild here throughout the fall and are available all winter. Simmering sunchokes with cauliflower in a pot over low heat allows for the vegetables to steam in their own liquid and turn into a silky cream not unlike a culinary version of cashmere. This zesty gremolata is a Canadian interpretation of a traditional Milanese spice mix. Instead of lemon, I used sumac—a berry with bright red ..read more

Blue cheese is divisive. Those who do like it tend to love its pungent aromas, creamy texture, and veins of blue mould. That cauldron of characteristics, in combination with the sweetness of honey, the odorific pleasures of raw garlic, the bite of freshly cracked black pepper, and the texture of a well-toasted slice of rustic bread make this easy-to-assemble appy a very heady experience. Cooking Time: Less than 15 minutes Yield: Serves 4 as an appetizer INGREDIENTS: 4 slices rustic country-style or sourdough bread 2 garlic cloves 4 Tbsp walnut oil, hazelnut oil, or best available olive oil 8 o ..read more

If you’re looking to find new ways to make plant-based recipes a regular feature at your kitchen table, this lentil loaf with a smoky maple glaze is a surefire way to make that happen. Texture plays such an important role in making plant-based “meatloaves” enjoyable, and I bring in texture using mirepoix, chopped nuts, oats, and the combination of both mashed and whole lentils. If you prefer, you can make this loaf with chickpeas, but I prefer the lentils for the overall colour of the final product. SERVES 6 INGREDIENTS: 1 can (540 ml) lentils, drained 3 tbsp olive oil 2 medium onions, small d ..read more

Serves 2 I can’t think of a more perfect Christmas morning breakfast than this. It’s easy, quick and flexible—use whatever bread you like or happen to have on hand. I love cinnamon raisin bread for this. INGREDIENTS 2 free-run eggs 2/3 cup (160 mL) Canadiana Eggnog (recipe HERE, or use organic store-bought) 2–3 tbsp (30–45 mL) butter for the pan, more as needed 6 slices of bread, each about 1 inch (2.5 cm) thick METHOD In a wide bowl, whisk the eggs and eggnog until very well blended. Heat your largest skillet or griddle over medium heat. Add about 2 teaspoons (10 mL) of butter for each batch ..read more

Serves 8 INGREDIENTS 1 vanilla bean, split lengthwise and scraped 3 cups (710 mL) organic 3.5% milk 1 cup (250 mL) organic 35% cream 3 cinnamon sticks, about 2 inches (5 cm) long 1/2 tsp (2.5 mL) freshly grated nutmeg 5 free-run eggs, separated 2/3 cup (160 mL) maple syrup 3/4 cup (180 mL) Canadian Club rye 1 tbsp (15 mL) super-fine (berry) sugar Whipped cream, for garnish (optional) Maple sugar or maple flakes, for garnish (optional) TIP! If you’re a vanilla fanatic, try adding a vanilla bean to a small bottle or mickey of rye about 2 weeks before making this recipe. The rye that’s left over ..read more

Quick to prepare and a cinch to clean up, they’re the key to savouring the season’s freshest flavours simply. Harvest Sausage Traybake with Kale Pesto As the weather begins to cool, we find ourselves ready to gather again around our tables and hearths inside; aromas of delicious foods enveloping as we share stories which bring us nuzzled closer to one another around the table. These recipes are perfect for any type of informal gathering that brings us together in celebration Don’t feel chained to my composition of produce, use what you like, but be sure that you cut the vegetables to a size t ..read more

I know the title of this recipe sounds crazy, but trust me, this is one of those decadent, tender-crumbed cakes that are singular in its deep chocolatiness you will be coming back to this recipe again and again. What I really like about this recipe is how adaptable it is — going to a potluck? Cupcake it. Book club? Loaf it. Brunch? Bundt it! Ingredients: 1 cup mashed potatoes, still warm ½ cup water, warm 1 cup Greek yogurt ⅔ cup butter, softened 2 ½ cups brown sugar 2 Tbsp vanilla (almond, cherry, or orange extract also works well) 4 eggs 1 cup cocoa powder 2 ½ cups all-purpose flour 2 ¼ t ..read more

Pumpkin spice this, pumpkin spice that. From lattes to air fresheners, clearly there’s just some voodoo magic in the combination of cinnamon, nutmeg, ginger, and cloves. Sure, it tastes great, and it does smell lovely, but it must run deeper than that. I’m guessing the aroma transports us to cozy family times at Thanksgiving and Christmas – which, I do realize is rather ethnocentric of me – I mean, what do folks from parts of the world where pumpkin pie isn’t a thing, think of this flavour fad? And when I say it runs deeper, there seems to be some sort of primal reaction to the stuff; as evide ..read more

Don’t let that leftover fish or mashed potatoes go to waste. These crispy fish cakes offer a delightful combination of simplicity and satisfaction. Whether you’re using salt cod, fresh fish, or canned tuna, choose your favourite and whip up a delicious breakfast, lunch or dinner (suitable for all three!) that suits your taste. You can get super creative with this recipe. Makes about 12 fishcakes. Ingredients 1  lb boneless haddock filet or other white fish, cooked Substitutes: 1 lb chopped, cooked shellfish (shrimp, lobster, crab) or 2-3 cans of tuna, well-drained 2  tbsp horseradish ..read more

Have leftover mashed potatoes? Don’t toss them! With a bit of creativity, you can whip up some mouthwatering biscuits. These fluffy treats minimize food waste and add a delightful twist to your meals. Yields 12 biscuits 2  cups all-purpose flour 3  tsp baking powder 1⁄2  tsp baking soda 1⁄2  tsp salt 1⁄4 cup butter, refrigerated 1 cup leftover Best Mashed Potatoes 3⁄4 cup buttermilk 1 egg whole and 1 egg yolk for brushing  1 tbsp honey Instructions Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl. Cut in butter ..read more