Culinarily Inclined

An uninspiring title, I know! But it's also the truth. What the title doesn't tell you is how incredibly delicious this zucchini pasta is. Seriously, it's so very good! Pasta and fried zucchini, how can you go wrong? After thinly slicing the zucchini you quickly fry it in oil, in batches. Then you blend 1/3 of the zucchini with some pasta water to make a creamy sauce. Then t...

Fall has officially arrived. For those of you who don't know, Fall is my favourite season. I adore the crisp air, the beautiful leaves, and an excuse to begin to slow down, get cozy.  Plus Thanksgiving, Halloween, and my birthday are all sprinkled in there too! 

Back to the recipe though, I could eat this Every.Single.Day. The texture of the crisp tofu wit...

Something is undoubtedly off when I'm uninspired to cook. You've likely noticed that I've not been around these parts much at all this summer. Occasionally the planets will align and I catch a glimmer enthusiasm, but mostly this season has been a succession of missed opportunities.  What's more - you should see my garden. Let's just say that my neighbours and the food bank a...

According to Smitten Kitchen this the best, nay the ultimate zucchini bread recipe. A zucchini bread recipe to end your search for any other zucchini bread recipes. Stop searching now! What a declaration. I don't disagree.

What's more, the recipe is simple, straight forward, and produces an exceptionally moist loaf. 4 days later it was still lovely and moist! I skipped the ex...

What is a galette anyway!? Well, it’s essentially a freeform tart, a tart without a tart pan. So, think of this as a lazy person's tomato tart, or if you wish a more positive spin, a rustic tomato tart.

I've been eyeing this recipe for at least a year! I first saw it over on the Kitchen Vignettes site. I've mentioned Aube's gorgeous stop-motion videos before, but if you'...

Gremolata is a classic Italian condiment made of fresh garlic, parsley and lemon zest. It’s traditionally used as an accompaniment to meat dishes or even used as a garnish, but in this recipe it provides a fresh, zesty flavour to otherwise subtle beans. In short, it’s a super easy way to gussy up beans and make them seem fancy without much fuss.

This is not a hot dish and is...

I found this recipe over on Bon Appetit. From the moment I saw the image of crisp green snap peas piled high upon a creamy, cheese covered toast I knew this recipe was meant for me. Like a gift, sent from the food gods. 

This toast showcases summer at its finest. The vast majority of it is no-cook, simply chop up some things and mixed them together and then pile on...

Eggplants, or aubergines have finally arrived on the scene at the farmers' market here in Ottawa. Rejoice!

I absolutely adore eggplant, everything about it; the texture, the taste, the versatility, the colour(s)! Did you know that they are actually not a vegetable?! Yeah, they're one of those tricky plants, like a tomato, that are actually a fruit! Technically a berry by bota...

Shrubs, or drinking vinegars, are a combination of fruit, vinegar, and sugar. Once prepared they can be sipped as is or made into a variety of cocktails. In the 15th century they were considered medicinal cordials and throughout the 17th and 18th century they were served in most public houses, before falling out of fashion.

I adore shrubs. There isn't anything...

This little number takes all of 5 minutes to make. Simply blanch the scapes (for a more subtle garlic flavour) and then blend with the other ingredients until smooth. It's the perfect snack when hunger hits or when surprise company comes knocking at your door. I halved the recipe below, using only one can of beans and about 5-6 garlic scapes. It turned out really well!

If you...

I know what you're thinking, they look a little.... yellow. Well, that's because I made this recipe with golden snow peas! If you're making this recipe with the green variety it'll look more green and vibrant. Promise.

I really enjoyed this salad. It is a cold salad and is meant to be served well chilled, so it's super fresh and crunchy *very refreshing when it...

Okay, okay, this is a cheat version of Cuban beans, they're not the real deal. This recipe uses canned beans as a short cut and comes together in 20 minutes or less. The real thing would involve hours of soaking and cooking - I just don't have the patience for that.

I could eat beans and rice every darn day! Tender beans, stewed in sauteed onion, jalapeno, and spices, and the...

This little bowl of rice has BIG flavour. The recipe starts by browning the rice in hot oil for a few minutes, before cooking it as per usual. This brings a depth of flavour to the rice, which can be skipped in a pinch but shouldn't be overlooked. When the rice is done cooking it's finished off with the freshness of herbs and a splash of tangy lime juice. Ah, so good! Either...

This recipe is Incredibly simple. All you have to do is stir a few things together, then pop them in the oven for a spell, and voila you’ve got a delightful snack/breakfast topping. It’s sweet, it’s salty, it’s crunchy, it’s everything! In under 1 hour you'll have about 7 cups! Eat it yourself, give it away as a gift, or impress your friends at Sunday brunch. 

I came acr...

The wonderful people at Food 52 posted this best lemon cake recipe with an accompanying video, complete with Dori Greenspan. They say it's foolproof and have also added it to their collection of "genius" recipes, as there are a few genius tricks in the recipe that are not to be overlooked - like buttering and coating the pan in breadcrumbs!

The cake itself isn't super lemony,...