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A Spring Dinner Menu from Paris Part-Time
March 19, 2021
Chef, author, and part-time resident of Paris, Lisa Baker Morgan agreed to curate our Spring Menu. She brings together three (3) recipes that celebrate the best of spring flavours, including asparagus, morels and strawberries. Start your evening with a cocktail, perhaps a glass of French champagne or one of these cocktails. Dinner begins with a …
What to do with Ripe Figs? Make some Fig Jam
September 28, 2017
If you like figs then this is your season! However, sadly figs have a short shelf life. So what is one to do with a bounty of figs before they spoil? Make Thyme and Lime Scented Fig Jam, which David describes as easy to make without the hassle of pectin.…
Delicious Fried Squash Blossoms with Fontina
June 9, 2021
Taking away the flowers of some plants makes them stronger and happier. Basil, for instance, will branch and provide you with much more pesto fodder if you ensure it never blooms. However, when we take away a zucchini blossom to stuff, fry, and eat, will it mean more zucchini to harvest and leave anonymously on …
Black olives, rosemary and a little preserved lemon
September 8, 2015
Last summer, on a wine-tasting visit to Bellet in the hills above Nice, I tasted and bought some of Domaine de la Source’s delicious pâte d’olives made with the local chillier black olives. The French term for this little treat in a jar translates into English as the somewhat less glamorous-sounding olive paste, and, …
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