No doubt about it, Canadians love their barbecues, and grilling in the summer is practically a national pastime. We grill corn and eggplant, we grill extra veggies and save them in the freezer and we even use the barbecue to steam vegetables that we otherwise think inappropriate for grilling. And I’ll be the first to admit that, until quite recently, one of those vegetables that I didn’t think was so great on the grill is the humble but beautiful broccoli. Sometimes I love being wrong. Continue »
sunburn on hosta leaves
Have you noticed your hostas looking a little pale and papery in spots this summer? It’s the effect of the intense hot summer we’ve had, which is having a severe impact on our lush, leafy perennials, especially hostas. Hostas, grown primarily for their foliage, are basically all leaves, and their huge amount of leaf surface makes them very vulnerable to sun damage. A hosta’s neat rosette of attractive leaves, facing upward towards the sun, just like a person lying on the beach, is almost asking for a sunburn.
But it’s not only the heat. Another unfortunate feature of our drought is endless days of cloudless skies, great for golfers, but not for leafy plants. The sun has been unrelenting. The lack of any cloud cover has been a huge factor in causing the sunburn damage.
My husband got a taste for shakshuka, the Middle Eastern egg and tomato dish, when he was travelling in Israel last year, and he hasn’t let up about it since. In the past year we’ve had it for breakfast, brunch and lunch, and with a few variations literally thrown in, it makes a great supper as well. Made with the best tomatoes you can get your hands on-which should be easy this time of year-and served with thick slices of fresh bread or soft pita it is a one dish masterpiece. Shakshuka is a great way to use up those fresh tomatoes that are just a little over ripe and not suitable for salads or sandwiches. Continue »
Succotash is normally a savoury dish; a delicious sautéed combo of corn, sweet peppers and lima beans. It’s a perfect summer side dish. But we recently added a few ingredients to make it a stunning main course – peaches and haloumi. Continue »
David Chow’s Mulberry and Red-currant clafoutis
If you are looking for the perfect, quick, simple and delicious dessert to use up all the amazing fruit and berries that are bursting forth around us, look no further than the classic clafoutis. The clafoutis, often known as clafouti, comes to us from the Limousin region in France, traditionally made with un-pitted black cherries. If you want to be real stickler about it, this dessert, made with any other fruit other than the aforementioned cherries is known as a flaugnarde. But no matter. The dessert police will not jail you if you call it a clafouti! Continue »