May 2013

Horseradish Deviled Eggs 1

So apparently deviled eggs are the party food. In fact, some people believe a gathering isn’t complete without a tray of the tasty little devils. Now, I don’t know who these people are, and perhaps I’ve been attending the wrong parties. But the last time I ate deviled eggs that I didn’t prepare myself was at a restaurant in Arizona, and I was happily stunned to see them on the menu. Which is to say, it’s a shame that deviled eggs don’t make an appearance more often. Perhaps they’re simply not as popular up here in Canada? I’d love to hear your theories on this suspicious dearth of deviled eggs.

One thing is for certain. I adore eggs, however they’re prepared – I have yet to meet an egg that I didn’t like. Though as I type this, I’m getting flashbacks of old Fear Factor episodes where other than bugs, thousand year old eggs were the food of choice for grossing out contestants – not sure if I’d be up for that particular challenge. Devilled eggs, however, are one of the most delicious ways to serve eggs. They make a fantastic appetizer or snack, and can be made ahead of time for the aforementioned parties. These deviled eggs have a slight bite from the horseradish, and the Dijon adds some extra depth to the flavour. And, if I do say so myself, the paprika and chives make these downright pretty.

Deviled eggs keep very well in the fridge, and there’s not much difference in terms of effort required to make a few versus an army, so I say go big or go home and and make at least the 24 deviled eggs this recipe calls for, or feel free to double the recipe and make an even bigger batch. Trust me, these little guys go like hot cakes – I’ve never heard of someone turning down a deviled egg (vegans excluded, but we won’t go there!), and most people go back for at least thirds. Make sure to scarf some down yourself before they disappear!

Horseradish Deviled Eggs 2

Keep reading…


Quail's Gate Wine

Here’s Part Two of my recent foodie Okanagan adventure. I visited the Hooded Morganser, the Old Vines Restaurant at Quail’s Gate Winery (above image), and Carmelis Goat Cheese Artisian. Also, a note about some of my favourite wineries. And if you missed it, here’s Part 1.

Keep reading…


Batch Cooking 5-25-13

Happy Memorial Day to all of you living in the US!

I had an itch to BBQ this weekend, even though sadly it’s not a 3 day long weekend here in Canada (we had ours last weekend – but it seems like ages ago). Unfortunately for me, I live in a condo, which mean no BBQ. And being paleo, that’s a problem – I’d grill meat most days if I could. But, I wouldn’t let that deter me. I drove over an hour to get to a friend’s BBQ, and made it worth my while by grilling all of my food for the week. We grilled up a storm :)

BBQ steak

Keep reading…


Strawberry Rhubarb Omelette 4

There’s something magical about the classic strawberry and rhubarb pairing. Now, I’m not saying that this strawberry rhubarb omelette can ever replace a strawberry rhubarb pie. But, it’s certainly delicious enough to scratch that strawberry rhubarb pie itch, guilt-free and with much less hassle. I highly recommend topping it with a dollop of crème fraîche, which balances the rhubarb and strawberries beautifully.

This omelette is a fantastic way to use up any leftover rhubarb, but I’m sure that once you’ve tried it, you’ll be buying rhubarb solely to make this recipe. It’s perfect for breakfast, brunch, or even dessert. Just make sure you plan on making enough to share, as the mouth-watering aromas that will waft out of your kitchen make keeping this one all to yourself pretty much impossible.

Strawberry Rhubarb Omelette

Keep reading…


Vanilla Pod at Poplar Grove view

Just having visited the Okanagan Valley, I marvel at how fantastic it is to have so many road trip options from Vancouver. Point your car in any direction, and and you’ll hit something great: North (Whistler, Pemberton, Sunshine Coast), East (Fraser Valley, Okanagan Valley), South (the US – especially Seattle and Portland), and West (Vancouver Island’s Victoria, Tofino, etc. and the Gulf Islands). And those are just the obvious options.

The Okanagan is only a 4 hour drive away, making it a manageable weekend destination. And even though it’s only a few hours from home, the drastically different landscape and much hotter weather (at least in the spring/summer) make you feel like you’ve ventured much farther.

And perhaps most importantly, between the wineries, orchards and restaurants, the Okanagan Valley is foodie heaven…

Keep reading…