Mató & Maple Syrup

Reinventing Brazilian farofa

Farofa is a dish made of toasted manioc flour/meal that is popular throughout Brazil, particularly in the North and Northeast regions. Often served as a side dish on which to coat meats during barbecues, I was so obsessed with it as a child that many of my parents friends thought I was from the north. [...]

Mushroom walnut risotto

I was feeling overwhelmed by work this evening and not at all inspired to cook. Since I haven’t made rice for a while, my immediate thought was to make a simple risotto. Alas, I had neither butter nor parmesan cheese but I decided to go ahead with it anyway. I did find some gruyère cheese [...]

Kale and sundried tomatoes cornbread

It is no secret on this blog that I love my cast iron skillet and inventing different cornbread recipes. So here’s today’s version: Kale and Sundried Tomatoes Cornbread.

Recipe below the fold

Making the most of winter vegetables

Mark Bittman’s recent column on roasting winter vegetables inspired this simple, yet very fulfilling meal. I chopped a few small carrots, one parsnip, some sunchokes (aka Jerusalem artichokes), and a sweet potato. I added a few whole garlic cloves (with skin), drizzled some olive oil, sprinkled some fleur de sel, black pepper, oregano and roasted [...]

Orzo with kale, sun dried tomatoes, mushrooms, and caramelized shallots

Ingredients

2/3 of package of Orzo
2 shallots, sliced
4 garlic cloves, chopped
1 tsp oregano
1 bunch kale (I used red kale), washed and chopped
handful or more of dried mushrooms, reconstituted and chopped
4-5 sundried tomatoes, reconstituted and chopped. Reserve the tomato water.
2 tbsp capers, rinsed and drained
1/2 cup parmesan cheese, optional
olive oil
salt & pepper to taste

1. Prepare the orzo [...]

Comfort food

Wikipedia defines comfort food as “familiar, simple foods that are usually home-cooked or eaten at informal restaurants.” What constitutes familiar, simple foods that elicit a certain emotional response from those who eat them of course changes from culture to culture. Whenever he is feeling under the weather, Alan likes having toast and tea because that’s [...]

Pan-Roasted Millet with Kale, Delicata Squash, and Pine Nuts

I wanted something light, yet seasonal. I had some kale in the fridge and a delicata squash sitting on my counter for the past 10 days. Browsing my new favourite book, I came across a recipe for pan-roasted millet with pumpkin seeds. Browsing one of my favourite magazines, I came across this recipe for delicata [...]

Roasted Butternut Squash Risotto with brown rice

Mark Bittman is a genius.
When I found out sometime last year that I had an intolerance to white rice, I was very disappointed. I don’t eat white rice very often but there are a few key dishes that don’t lend themselves to brown rice. Sushi for example. Or risotto. The key to a nice, [...]

Polenta casserole

I love polenta. Actually, judging by the number of cornbread recipes in this blog, you probably wouldn’t be surprised to find out I love most dishes made out of corn. A simple corn mush, polenta used to be a peasant food before North American restaurants started selling it as a gourmet food. It must be [...]

Cornbread for brunch

Ever since I got my cast iron skillet, I have been going nuts with the cornbread. Based on this sausage & onions cornbread recipe, I made my own version with spinach and then a vegetarian and non-wheat version. On Sunday I varied from that basic recipe once more by replacing the zucchini with 2 cobs [...]

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