Month: May 2016

Travelling to Gananoque?

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travel / vacation

If you are in the Kingston region of Ontario and need to stay overnight, drive a little further east to the small town of Gananoque. If you are looking for somewhere to stay, try Beaver Hall, an exceptional little B&B housed in a building that was originally built in 1826. Harrie and Agnes Tieken are the proprietors of this wonderful heritage B&B, and have lovingly restored the building. The room we stayed in was wonderful, and the […]

Candied pecans

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cooking / salad

What goes well with a green salad with orange and goat cheese? Candied pecans of course. There are four basic ingredients for making candied pecans. Firstly the pecans – I would use about half a pound of pecans – but this recipe will work with any amount really. Heat a frying pan to medium heat, and add the pecans. I then add about 1 tbsp. butter and let that melt into the pecans. Then it’s […]

Wild rice, cranberry and almond salad

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cooking / salad

This is a simple salad using the cooked wild rice from the previous post. Ingredients: 2 cups wild rice ¾ cup dried cranberries ½ cup sliced almonds, toasted Vinaigrette 1 tbsp. olive oil 1 tbsp. orange juice 1 tsp. Dijon or similar mustard 1 tsp. super finely diced red onion Cook the rice according to the previous post. Note that 1 cup of uncooked wild rice will yield approximately 3 cups of cooked wild rice. While […]

Wild “rice”

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cooking

Wild rice is one of those magical grains, although technically it isn’t a rice. Wild “rice” is actually an aquatic grass, a cereal grain of sorts. The main supply of which is provided by the species Zizania palustris which mainly grows in the regions west and north of the Great Lakes in North America. It was once a staple of the native North Americans (helping to sustain tribes along the Great Lakes such as the Algonquin, Ojibwa, Dakota, […]

A tale of two pickled red onion recipes

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cooking / preserving / recipe

Summer is slowly approaching, although you would hardly know it by the weather which is dipping down into the single digits again this weekend. There is nothing better for burgers and even potato salad, than pickled onions. Here I have two different recipes for pickled red onions, although variations abound. PICKLED RED ONIONS with red wine vinegar and lime juice This is an interesting recipe because it includes lime juice, in addition to vinegar. Ingredients: 2 […]

Best pasta sauce

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cooking / pasta

Here’s the pasta sauce I usually make with a secret ingredient – Walter Craft Caesar Mix. I bought a bottle of the mild spice mix a few weeks back and thought it would be a good additional to the sauce. And I think it’s all about the clam juice. Yes, I know it sounds weird, but it provides excellent body for a pasta sauce. Ingredients: 1 lb fresh lean ground beef 1 medium brown onion (finely diced) […]