I was wondering what to make with some fresh rhubarb from the farmer’s market…when I saw this recipe, I gave it a whirl. So good! It’s a buttermilk batter and it’s just so creamy and delightful…with some rhubarby tartness and cinnamon crunch on top. A keeper. Easy too. Continue reading
Now that bbq season has arrived, thankfully, everyone should have a container of all-purpose spice rub on hand for bbq meats. I use this on chicken, pork and ribs. It can be used dry or feel free to mix in a bit of olive oil to make a spice paste to rub on a beer can chicken or pieces of chicken. Either way, it’s nice to have your own unique spice rub to use throughout the summer. I love the idea of dry-roasting whole spices then grinding them up in my coffee grinder. You can use pre-ground spices for this recipe as well (use same amount as whole), but if you have the chance, try dry-roasting some of your spices in a regular pan and grind them. You’ll be surprised at the roasty, robust flavour that results.
As usual, you can and should customize this spice mixture as you see fit. Continue reading
This dip is easy to put together and is packed with fresh Mediterranean flavours — it’s nice to have in the afternoon on the deck, or if you have some friends drop over. As ‘entertaining’ season begins (at least for me, being at the lake), it’s nice to have some easy appetizer ideas. As usual, you can modify this to your taste. Continue reading