Satay with Peanut Curry Sauce

a couple weekends ago Matt and I spent in Montreal, one of my favourite cities to escape to, in summer and EVEN in the winter!  While there we went to Atwater Market, a great market btw, and snacked on some chicken satay from the Satay Brothers vendor in the market.  They were so tasty IRead more

New Beginning!!

So I’ve made the leap, I’ve left  my career in architecture of nearly 15 years to begin a new career in the culinary field!!  In the coming weeks I will be redoing my website to offer personal cheffing and catering services while continuing to share great recipes on my blog….stay tuned for that!  On theRead more

Brick Chicken – a favorite grill recipe…

Summer is right around the corner. I had Matt go out and get a new propane tank for our grill so we can take advantage of the warm weather we are finally having consistently. I went to the market and picked up 2 chickens…yes 2 chickens for 2 people. The way I think of itRead more

When you need a simple side…

I am not sure how many people noticed but my website was down for about a day.  For me, a person who really doesn’t understand computer codes, nor do I really want to, it is super frustrating when something isn’t working.  Whenever my site is down I tend to spend way longer than I shouldRead more

Kimchi!

In recent years kimchi has become more and more popular in North America. Kimchi is a staple in Korean cuisine.  It is salted and fermented spicy vegetables, traditionally napa cabbage and radishes.  I had never made kimchi before but I was curious to make some.  It is a process to make but is by noRead more

Part Two of Cuttlefish Ink Challenge

If you remember from this post 2 weeks back, my friend Jamie challenged me to make several dishes with cuttlefish ink.  I created a pasta with the ink and it was delicious!  Next up I decided to make a tempura batter incorporating some of the ink.

GochuJang

  GochuJang is a Korean sauce that is kind of new to me. It is a red chile paste that contains glutinous rice, fermented soybeans, salt and sweetener.  It has a pretty unique flavor, it’s super thick and is pretty strong – meaning it really needs to be stirred into something to make a sauce or marinade ratherRead more

Perfect Dinner Party Main

There are so many recipes out in the world it’s rare that I have a single recipe on repeat. Of all the recipes I’ve made I think this next recipe is one that I have gone back to make the most.  It’s my go to dish for a dinner party.  It’s delicious, unexpected and best ofRead more

Ques-a-dillas!

Like most people out there it’s important for my lifestyle to have quick and easy dinners recipes for busy weeknights. A lot of times I try to prepare sauces or do prep whenever possible during the weekends when I have more time. This next recipe was one where I did make the sauce ahead ofRead more

An unusual delicious way to make fried chicken

I love when I get to try out new cooking tools and appliances for the first time. In this next recipe I had to purchase a Chinese bamboo steamer basket.  Well actually I have been eyeing these steamer baskets every time I shop at my Asian grocery store MultiFood, this next recipe gave me theRead more

It’s been a while…

Hey, remember me? Rosemary who cooks a lot.  I can forgive you if you don’t, I have been SO busy I didn’t post a new recipe all last week!  That was first…and hopefully a last.  With the holiday’s approaching and some last minute airline tickets to use up, it’s been a while since I haveRead more

Forget Chinese Delivery!

As much as I love to eat Asian food I have never made a dumpling, wonton or potsticker from scratch. It has always seemed like SO much work, especially when I can easily order delicious dumplings/wontons/potstickers from my Chinese delivery restaurant.  But in the interest in expanding my culinary ability I decided it was timeRead more

Easy Veitnamese

I find that lemongrass is kind of an odd thing. For being a stalk of grass I find it really strange that it carries such a citrus scent and flavor.  Lemongrass is used as an herb in Asian cuisine (which is how the next recipe uses it) but also as a medicinal herb in IndiaRead more

When it’s too cold to grill

Well, as luck would have it now that our unseasonably warm weather has left us the next cookbook on my shelf is a grilling cookbook. Also as luck would have it, after getting home late for work I found the propane of my grill was empty.  (Actually I think that last one was actually luckRead more

Let’s use some mushroom stock!

It was cold, windy and sleety last weekend. I guess our nice fall weather has finally left us. So it seemed like the perfect time to stay inside and make a warming, comforting soup with some of the mushroom stock I made in my last blog post. 

Another Stock

  I hate wasting food. I always have a large Ziploc back in my freezer to hold vegetable scraps and vegetables which are about to go bad in my fridge.  Once my Ziploc is full I make vegetable stock, see my recipe here.  Recently I had a bunch of recipes for mushrooms, and I findRead more