It’s another brassica and stale bread dish, but this one is from Finland and it’s quite different from the Broccoli Italian Style. That one still feels quite summery, but this one is starting to look like an autumn dish. We use a lot of heavy, dark rye in this house, now that white bread is a rare treat. Let’s…
The Ontario Wine Awards were a little different this year, with the judges nominating their top three white, red, and sparkling wines they had tasted throughout the year. After tabulating the votes, the OWA announced the winners – and they are… drumroll… View this post on Instagram A post shared by Rosehall Run Winery (@rosehall_run) on Aug…
Hard seltzers have been growing in popularity for years now, and now many Ontario craft breweries are offering their own. In case you didn’t know, hard seltzers are a simple concept – water, bubbles, alcohol, and usually flavours. They’re low calorie, lightly flavoured and ultra-refreshing. So why the parentheses? Well, hard seltzers typically do not contain any distilled spirit…
Swiss chard is a popular vegetable in Spanish cooking. This is perhaps not surprising when you consider what a convenient and long-standing (in the garden) green it is. It also has reasonable heat tolerance, and would certainly do better in a hot climate than, say, spinach. Which is not to say that I haven’t been finding our Swiss chard…
What is there to say about this? It’s a classic and very simple Italian treatment for broccoli, and the Italians know their broccoli. I say 20 minutes prep time, but it divides into 2 sessions of about 10 minutes each; first you prepare all the ingredients and then 10 minutes before dinner is to be served, start cooking (I…
As ever, the garden looks great – majestic, even – from a distance. My birthday has come and gone, however, and I regard my birthday as a seasonal turning point. Summer is not over, but it has rounded the corner towards autumn. Unlike last year, we are getting an absolutely bumper crop of blackberries. I’ve made some (thin and…
Without any sauce or cheese, this is closer to what gets called a focaccia around here. However, this soft yeasted batter bread seems to be mostly called a pizza in Italy, especially when paired with squash blossoms. Focaccia, I think, is generally thicker. Whatever you want to call it, I was pleased with the results. I used neither anchovies…
On the left we have Genovese zucchini, with Lazy Housewife green beans in the middle, and Caserta zucchini on the right. Three new varieties for us this summer; how did they do? Genovese Zucchini: This one is a perfectly nice little zucchini, as far as I can tell, with a perfectly nice little compact but open bush. We have…
One for the basket, one for me. It’s a time honoured tradition, one that affords many delicious opportunities to explore Ontario’s rural places at your own pace. Keep in mind that due to COVID-19 precautions, some of the activities listed may not be fully available – make sure you check the locations website for more information. We’ve gathered up…
At Niagara Parks’ new Chef’s Table dinner series, you can reserve a table to enjoy a delicious, locally sourced, five-course, wine-paired dinner at your own private table at Feast On Certified Table Rock House Restaurant. Wine and dine your bubble, while maintaining safe distances from other guests. With only two tables of ten available each night, you can celebrate…
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