Garlicky Roasted Sweet Potato Rounds

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When visiting my Greek best friend, Panorea,  in Toronto last fall, she made these roasted sweet potato rounds.  They were the hit of the meal.   I had never thought to slice sweet potatoes into rounds for roasting and seasoning them with garlic, hot pepper and thyme.  This dish was a revelation.  The spices in the rub make the house smell so good, your mouth will be watering by the time they are ready!  It took a Greek cook to teach this French cook how to really bring out the best in sweet potatoes!  You may never want to eat sweet potatoes any other way again.  Thanks, Penny! Continue reading

Deep Dish White Asparagus and Ham Pie

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In one’s life there are those meals that are memorable, a revelation really, with the power to bring you back to that moment in time.  For me, I am transported to Brussels almost 30 years ago.  I was travelling alone in Paris and had decided on a whim to explore a bit of nearby Belgium.  No agenda, no reservations.  After checking in at my hotel, I headed out to explore the city.  After wandering the city for hours I found myself lost in a quaint residential neighborhood, not far from Avenue Louise where many Embassies are located, after darkness had long fallen,  famished. Continue reading

Cantaloupe and Lime Slushy or Margarita

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With temperatures in the 90s and humidity high,  crisp fall days still await.  Cooling off is still very much a priority in our neck of the woods.  This cantaloupe slushy is one way to savor the last of summer’s bounty at the Farmer’s market.  It can easily be turned into a frozen margarita for a party by adding 1/4-1/2 cup of Tequila and putting on some Jimmy Buffet!   The lime gives it a kick and sweetening with maple syrup a hint that fall is around the corner.  Drink up! Continue reading

Marie-Hélène Apple Cake with Salted Caramel Drizzle

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Look at all the apples in this cake!  If you are an apple lover this is the apple cake  for you.  More apple than cake, it is just bursting with fruit.  Using different varieties of apples brings in subtle layers of flavor and texture:  apples that are more tart than sweet or softer than harder give the rather simple cake some complexity. There are none of the spices more traditionally used in North American apple baking such as cinnamon and nutmeg.  The flavoring comes from rum and vanilla. Continue reading