On my ad-free cooking blog I only post recipes that people tell me they love – some are healthy, some are not, but they are all delicious! I record these recipes because I love to cook, and people tell me they appreciate looking at and trying out my recipes. Please write a comment if you have any thoughts about my posts so I know if I should keep experimenting with new recipes, documenting them, and paying to keep this blog advertisement-free. Thanks for the feedback! Enjoy!
I was fortunate to spend some time in Haida Gwaii recently, an archipelago off of B.C.’s coast. It is a gorgeous place, with lush forests and stunning coastlines. The Haida people have lived here since time immemorial and we experienced a thriving culture. We were able to see a lot of totem poles and other traditional art, and we experienced the sharing spirit of the place.
While staying in Masset at the Copper Beech House we were honoured to be invited to a dinner where we had, among other things, this pan-fried sea asparagus. Of course I had to find out more about it, so Chelsea who runs the show at the Inn taught me what to do. She taught me where to harvest it, and how to soak it to get rid of a lot of the salt, and then how to cook it. (see below)
Sea asparagus makes a nice side vegetable dish, or in a small quantity it could be a lovely garnish for salmon. We had it with ling cod and spruce tip syrup, and some herbed baby potatoes.
Sea asparagus goes by many names: sea bean, samphire, glasswort, saltwort, and probably others. Here is a link to an article about sea asparagus if you’re interested in learning more about it. Also this one. will give you more information on where to harvest. You can buy it at some Farmer’s Markets, but you can forage it for free if you live in the right area!
What you need:
butter or olive oil
What you do:
After harvesting the sea asparagus, clean it of any bits that don’t belong, brown parts especially.
Rinse the sea asparagus, then soak it in fresh water for about an hour.
Heat some butter or olive oil in a frying pan. Cook the sea asparagus briefly, tossing with tongs. It should still be bright green, so that it doesn’t become soggy.
A perfect treat when you don’t want to turn on your oven, these chocolate-coated nut butter cookies are simple and tasty. I needed something sweet to bring to a picnic, something that adults and kids would enjoy, and these were perfect. Plus I was happy to not heat my home up with the oven. And also perfect, because . . . well, peanut butter and chocolate are a match made in heaven!
The recipe calls for oat flour. I just whizzed some rolled oats in the food processor until they were finely ground.
This recipe makes about 3 dozen tiny cookies. They are quite rich, so I opted to make them really small rather than the two tablespoons that the original recipe calls for. I made my cookies with peanut butter, but you can use the nut butter of your choice.
If you omit the chocolate these would make a great power cookie for hiking or biking. Unless you’re hiking or biking in cool weather, when the chocolate wouldn’t melt.
You can store the cookies in the fridge for about 10 days.
What you need:
3/4 cup (188 mL) nut butter
1/2 cup (125 mL) honey
1 teaspoon (5mL) pure vanilla extract
3 cups (750mL) oat flour
1/2 teaspoons salt
3/4 cup (188mL) chocolate chips
What you do:
Line a baking pan with parchment paper, or wax paper if that’s all you have.
Heat the nut butter and honey in the microwave or in a pot on the stove. Whisk in the honey.
Add the oat flour and salt, then mix until combined.
Scoop one tablespoonful of the mixture at a time and use your hands to form each into a ball. Flatten the cookie into a disk and place it on the parchment-lined baking sheet. Use a fork to make the crosshatch pattern typical of a peanut butter cookie.
Refrigerate the cookies while you prepare the chocolate. I used a double boiler, but you can carefully melt it in the microwave if you prefer.
Dip each cookie in chocolate, then place it on the parchment again. Let the cookies sit until the chocolate has set. I did this in the fridge because it was a hot day when I made them, and also I was running late for my picnic!
Duck confit is one of my favourite special dinners. Locally I am lucky enough to eat at Les Faux Bourgeois once in a while – so tempting since it is mere blocks from my home in Vancouver. When I’ve been to France I’ve brought home cans of confit de canard to enjoy with friends. When I was in the Périgord region of France a few years ago I bought some ready-made confit de canard and cooked it up in an outdoor kitchen , along with Potatoes Sarlardaise, and lovely fresh summer vegetables.
Confit de canard is a method of preserving duck in its own fat. After the curing process which makes the meat tender and flavourful, the duck is cooked so that the skin becomes crispy.
When I made this at home recently I prepared four duck legs, figuring that if I’m going to do this multi-step process I might as well make a larger batch. In retrospect I realize that I could have made even more, as they keep well in the freezer. I understand that the confit process and the storage in duck fat is a way of preserving the meat, but I prefer to use it within a week or freeze any legs that are not used in that timeframe, just to be on the safe side.
Now that I’ve made this recipe a number of times I’m not exactly sure what all of my sources were, so I can’t attribute this recipe to anyone in particular. Some recipes call for using thyme instead of bay leaves, which is also delicious. I draw the line at adding juniper berries, because I find the flavour to be unpleasant.
This is a somewhat decadent meal, and best served with a full-bodied red wine, potatoes, a lovely salad or side vegetable, and possibly even a baguette. In the photo it is served with roasted potatoes and a green salad dressed in a light vinaigrette with a little bit of goat cheese crumbled on top – heavenly!
What you need:
plenty of salt (I used Maldon)
bay leaves, fresh or dried, enough to have 2-4 per leg
garlic cloves, sliced thinly, enough for half a clove per leg
duck fat, enough to cover the legs (olive oil is a substitute if you absolutely can’t get the duck fat)
What you do:
Remove the duck legs from their packaging and lay them on paper towels. Blot the legs dry.
Cut excess skin and fat off the bottom of the legs; reserve it to render the fat. Keep the skin on the top of the leg – when you cook them later the skin will become deliciously crispy.
Sprinkle salt in the bottom of a flat dish, then toss in a few peppercorns and bay leaves. Place the legs, skin side up, on top of the salt. Sprinkle more salt over the legs, then place bay leaves, sliced garlic and peppercorns on top of the legs. Cover and refrigerate for 24-48 hours.
Preheat the oven to 110°C (225°F).
Remove the garlic, pepper corns and bay leaves from the duck legs and brush off as much salt as you can.
Place the legs in a single layer in a high-sided oven-proof dish.
On low heat melt the duck fat. Pour the fat over the duck legs. If they are not quite submerged in fat, add some olive oil to top them up. Cover with foil and place in the oven. Cook for three hours, until the meat is almost falling off the bone.
Allow the legs and fat to come to room temperature to refrigerate until used. The legs can be refrigerated in the fat until they are to be used.
To prepare the legs for your astonishingly awesome dinner, remove the legs from the fridge and allow them to come to room temperature so that the fat softens.
Preheat the oven to 200°C (400°F). Remove the legs from the fat, scraping off excess fat and saving it for later use (such as roasting potatoes or making another batch of confit de canard).
Heat a cast-iron or other oven-proof frying pan on high heat, adding some of the duck fat. Place the legs skin side down in the pan, then place them in the oven for about 15 minutes. By this time they should be easy to turn over, and you can put them back in the oven for about three more minutes.
This frittata makes a nice breakfast, lunch or dinner with a salad, and it is also extremely delicious served cold the next day. I’ve made frittata in the past, but I’m finally happy with how this one turned out – practice makes perfect! It’s quite simple to make, and you can cook it in a frying pan on the stove-top, or you can finish it in the oven.
I used a cast-iron frying pan, but you can use whatever kind of frying pan you have. If you’re going to put it in the oven, make sure it doesn’t have a plastic handle. I have read that you can cover a plastic handle with aluminum foil to protect it, but I haven’t tried it myself.
You can put whatever kind of herbs you like in your frittata; I used fresh parsley, tarragon and oregano.
To prepare the potatoes: If you are using smaller potatoes, slice them about 1 cm thick. For larger potatoes, peel and cube them, about 2cm cubes. Boil the potatoes for about 5 minutes, until they are tender.
In the frying pan heat half of the olive oil on medium heat, then fry the onions and garlic until the onions are translucent.
Crack the eggs into a bowl and beat them with a fork or a whisk. Add the herbs, some grated Parmesan, and salt and pepper to taste, then beat them in.
You may want to add a bit more olive oil to the frying pan, especially up the sides, so the frittata won’t stick.
When the potatoes are cooked, drain them and add them to the frying pan along with the onions and garlic. Pour the eggs over top, then distribute the potatoes evenly throughout the pan. With the heat on medium-low, place a lid on the frying pan and let the frittata cook for 6-8 minutes.
At this point, if the frittata is not too liquidy, you can flip it. To do this, loosen the edges with a knife, then place a plate on top of the pan and flip the frittata onto plate. Slip the frittata back into the frying pan and cook without a lid for about 5 minutes. Now… if you don’t want to do this flipping thing, you can simply put it under the broiler for a few minutes – Watch It Carefully! You don’t want it to burn, you just want to firm up the egg until it has just set. No browning necessary; we want the egg to remain tender.
Enjoy it while it’s hot, or allow the frittata to cool, then refrigerate and eat it within a few days.
A number of years ago I was on a trip to Spain, and I was treated to an amazing tapas feast. We ate so many delicious foods that night, but my favourite by far was the Padrón peppers – blackened, slathered with olive oil, and topped with crunchy salt. They were mildly hot; some were a little warmer than others, but the heat wasn’t uncomfortable.
I didn’t think I would enjoy these at all, since I’m not fond of green bell peppers, but these are completely different from bell peppers. Yay for trying new things!
When I got home from the trip to Spain I thought I would make these peppers all the time when I had guests, however, limited access to Padrón peppers in Vancouver crushed my dream. I was able to find them once at a Farmer’s Market. I paid a small fortune for them, and they were so hot that no one would eat them! I did eat them because I can be a bit stubborn, but they were not nearly as good as the ones in Spain.
Enter: the Shishito pepper. I found them in Vancouver at a Persian store, and at my local Korean store they are labelled as Twist peppers. They are incredibly similar to Padrón peppers – yay!
What you need:
Shishito or Padrón peppers
flaky sea salt
What you do:
Wash and dry the peppers.
Bring a large frying pan (I like cast-iron for this) to high heat. Add a glug of olive oil, then add the peppers. Allow to fry for about one minute before turning; they should be blistered and darkened on the first side.
Fry on the other side for another minute or so.
Drizzle a bit more olive oil, then use your fingers to sprinkle on some sea salt.
Enjoy them while they’re hot! You can always soak up the excess olive oil with some bread.
This nutty brownie is a no-bake, vegan, gluten-free, lactose-free, raw recipe that also happens to be super tasty. It makes a great energy bar that you can pack for a big bike ride or hike. It contains nuts to give you some protein, and there’s natural sugar in the dates to make it taste good.
You don’t need an oven, but you will need a food processor for this recipe. It keeps well in the fridge for a few weeks, or the freezer for a few months.
Just know that it is not your typical brownie that is cakey or gooey. You can find some of those recipes here , here, and here.
Line a cake pan with parchment paper (or loaf pan for 1/2 a recipe)
Place 1 cup of the walnuts along with the almonds in the food processor and process until it is finely ground.
Put the cocoa, espresso powder and sea salt in the processor, then pulse to combine. Place in a bowl and set aside.
Process the dates until soft, then remove to a bowl.
Put the nut and cocoa mixture back in the processor, then slowly add the dates through the spout in the top of the processor. Process until it becomes doughy; I had to add a little bit of water. The mixture should come together when you squeeze it.
Place the mixture into the lined cake pan, then add the chopped walnuts. Combine the walnuts with the brownie mixture, then press it down until it is flat.
Cover and refrigerate for about half an hour before cutting.
This pretty green sauce makes an excellent topping for Mexican food. Cilantro and parsley with a hint of lime, combined with the creaminess of cashews makes it irresistible. So far I have used it in a Burrito Bowl (pictured), and it was also delicious on pinto bean and avocado enchiladas. When I was eating my leftovers at work a lot of people were curious about it – but it’s not just a pretty face! So delicious!
I found this recipe in The Plant-Based Foodie: Vancouver by Brad Hill. It is part of a recipe for a burrito bowl, but this dressing was definitely the standout of the dish. The only changes from the original recipe are: I halved the recipe, and I used unrefined sunflower oil rather than grape seed oil. I probably used less parsley and more cilantro than the recipe called for because I’m not the biggest fan of parsley, and also I don’t tend to measure with recipes like this.