Stylish Sandwiches
LEFT BRAIN: Bahn Mi Sandwiches This divine sandwich is the culinary result of French colonialism in Vietnam. Baguette and pâté join “hot, sour, salty, sweet” Asian flavours and fresh herbs. It’s your choice to...
Author: Joanna and Marilyn
Montmorency Tart Cherries
LEFT BRAIN: Tart Cherry Pie Here in Ontario, I buy chilled pails of pitted cherries that have a bit of sugar added (so they arrive swimming in juice) and divide cherries plus juice into...
Rhubarb Pie & Crumble
LEFT BRAIN: Strawberry Rhubarb Pie My friend and colleague from Saskatchewan called rhubarb “pie plant”. She and her mother and sisters would make dozens of fruit pies all summer to freeze unbaked for winter...
Meatloaf & Terrine
LEFT BRAIN: Meat Loaf The appetizing smells while this is baking evoke my memories of childhood. Of course, potatoes and cooked vegetables must complete the retro meal. However what is different about this recipe...
Stuffed tomatoes & jeweled spinach
LEFT BRAIN: Stuffed Tomatoes with Two Cheeses These striking tomatoes are substantial enough to be an entrée when served on pasta (see tip) as well as a lovely side dish for a special dinner....
Spring Lamb
LEFT BRAIN: Gyros Burgers Take a break from ordinary burgers with these flavourful and moist patties stuffed into a crispy naan. This juicy burger is, as Joanna said while dining, “scrumptious – despite needing...
March Soups
LEFT BRAIN: Lentil Dal Soup Dal soup is this cook’s go-to on a busy blustery day as lentils require no soaking and the cooking time is short. It’s inspired by the side dish of...
Valentine Sweets
LEFT BRAIN: Butter Tarts A New York Times food article about Canadian butter tarts had our American cousins drooling and asking for a recipe – so here it is! It includes 99-year-old Aunt Rosamond’s...
Not Quite Chicken Cordon Bleu
LEFT BRAIN: Not Quite Chicken Cordon Bleu All the expected flavours are here in these meatballs. My husband and I attended a family wedding in New Hampshire this summer, and of the numerous platters...