If you’ve ever looked at a fern and thought to yourself, “looks tasty,” you’re not the first to think so. Fiddleheads are the tightly curled fronds of fern plants before they shoot forth and open into the recognizable plant.
This is such a comforting and soul satisfying dish for me. It’s incredibly simple to make, inexpensive, and can be dressed up so many different ways. The key to this dish for me, is the quality of milk you use. There is no additional sweetness in the base of the rice porridge other than the milk itself, and it always amazes me how it comes through. Shout out to Rock Ridge Dairy for their amazing product we are so lucky to use!
Edmonton, rejoice! Spring is finally here and every cook in the city is excited to be getting the new vegetables of the year! The very first thing to pop out of the soil is the humble and pungent ramp; a wonderfully aromatic cross between the flavors of garlic and green onion. Not only are they so beautiful with their thin white bulb blushing to dusty rose and finally finishing with two perfectly shaped, earthy green leaves, they can also be used in a myriad of different places in the kitchen. Can you tell I am a little in love?
I have been looking for a recipe that uses the whole carrot, root to tip, for a while now and usually, it’s a bust. I don’t care how healthy they are, I don’t like pureed carrot green smoothies. Maybe I just haven’t found the right recipe, who knows, but what I do know is that if I don’t love what I’m eating, I’m not going to make it again.
My brother and his wife came over for dinner last night so I knew I wanted an easy, one pot meal that would simmer away while we could catch up. I knew I had some chicken thighs hiding out in my fridge somewhere, so I dusted off my “Essential Pepin” cookbook to see what the master, Jacques, had to say on the matter. I found a classic French recipe, Chicken Chasseur (“hunter” in French), which typically uses poultry, mushrooms, tomato, and garlic; all things I had on hand. Perfect.
The Arpège egg is a personal favorite dish of mine that was made famous by the incredible Alain Passard of L’Arpège in Paris. It’s an incredibly luxurious Chaud-Froid (literally hot-cold) that consists of an egg yolk, gently coddled in it’s own shell, topped with chives, seasoned crème fraîche and maple syrup.