Summer Soup

Roasted red peppers make amazing summer soup. Be that as it may, it doesn't mean that you need to spend time roasting peppers over an open flame. Roasted peppers, like these Macedonian-inspired ones, are an easy solution to make a quick meal, without having any singed eyebrows.

Along with peppers, I like to use Vidalia onions. This variety of onion is extremely sweet and can actually be tolerably and comfortably eaten raw.


I've recently learned that I've been pronouncing the name incorrectly. I was pronouncing it "Vee-dah-lee-ah", with soft, romantic 'A's. Since they originated in the southern states, it is actually pronounced "Vie-day-lee-ah", with a slight Southern twang. Who knew?

In any case, olives are always pronounced "olives", no matter where you go! A handful of pitted Kalamata olives provide great flavour to this soup.

Roughly chop the above three ingredients and place them in a sauce pot.

Add some water to cover.

You can also use broth instead of water. However, if you don't have any broth, or in my case, "don't feel like it", plop in one or two organic bouillon cubes. I prefer to use an organic variety, as other ones tend to include MSG. (No, thank you.)

For the seasoning component, some oregano and concentrated tomato paste work well. Regular tomato paste works just fine. I just like to use the double-concentrated version, as it is available in a tube and can be re-sealed.


Note: Salt can be added to taste. Although, you probably will not need it.

Soup is quite simple. All you have to do is boil the ingredients together.

When the vegetables are cooked, I like to incorporate a shot of white balsamic vinegar, for some balancing acidity.

At this point, use an immersion blender to purée the mixture until it is silky smooth.

Your end result should look something like this.

I like to serve this soup with a drizzle of extra virgin olive oil and a dollop of homemade yoghurt cheese. (For directions on how to make your own yoghurt cheese, click here.)

Summer never tasted so good!

I Hear Violins

It's springtime and that means that the fiddleheads are ready! Fiddleheads are actually the baby fronds of ferns, which are used as a vegetable. Apparently, they are high in omega fatty acids and  fiber. In any case, don't be afraid to pick up a few handfuls, of this odd-shaped vegetable, the next time you're in the grocery store.

Simply wash the fiddleheads thoroughly to remove any 'gunk' (a technical culinary term for dirt and debris). I also like to cut off a little bit of the ends that have gone slightly brown.

Now, fiddleheads can be boiled, fried, steamed, sautéed or cooked in anyway. However, the best way to cook any vegetable is to put them in a lined baking sheet, cover them in olive oil and sea salt, and bake them. 375° F is a good temperature to cook these veggies.

Simply bake them until they are, well, done. (They're vegetables, not rocket science.) I like to cook them so that they are tender, but still retain a little crunch.


Once cooked, they have a flavour similar to green beans with a nutty kick. You can serve them on the side of any meal.

All Dressed Up and Ready to Go

Stepping away from traditional dressings can be difficult for some. Take these steamed green beans for instance. I could easily make a vinaigrette and have the side of boring with my meal. Today I decided to add an exciting ninja kick instead. 

Enter Shichimi Togarashi. Shichimi Togarashi is a Japanese spice blend meaning "seven flavour chili pepper". It is made with dried peppers, orange peel, black and white sesame seeds, and seaweed. It is available in most Asian grocery stores, catering to the Japanese market, in the Greater Toronto Area.

I decided to mix the magic powder to some sesame oil. Sesame oil is commonly used in Asian cooking to enhance the taste of foods. It has a high nutritional content containing omega fatty acids, vitamins and minerals.

I topped the green beans with the oil-spice mixture and a little bit of sea salt. I also decided to add a few carrot top leaves to the mix. Unknown to most people, carrot greens are edible. They have a very concentrated carrot flavour and can be used like parsley. (Don't throw them away next time.)

Problem solved. Try it next time, when you're looking for a change from the ordinary.

Salade Niçoise

Salade Niçoise is a specialty dish from the Côte d'Azur, France, and is made in the style of the people from Nice. The dish can be made in advance or on the spot. It is basically an assembly of different ingredients. This salad is usually leafless, but I have seen versions that use lettuce. That being said, there are many variations on the recipe. Here is my take on the classic.

You will require tinned tuna in olive oil. Make sure to buy the type that is in olive oil and not in any other type of oil, e.g. sunflower or vegetable oil. You want the real thing.

Next comes anchovies. Again, use the type found in olive oil. Southern French dishes are all about the olive oil!

I like to use boiled potatoes that are cut into cubes. I usually cook them in lightly salted water and leave the skins on.

Hard-boiled eggs are also another requirement. For some variation, you can use one or two pickled eggs, in addition, to add some complexity of flavour.

You will also require some mustard. I like to use French mustard, as it is a French dish. (Mais, bien sur.) 

Feel free to arrange the ingredients in a mixing bowl. You may decide to mix them together right before serving (so that it looks pretty).

Feel free to add some cooked green beans (haricots verts) or some freshly cut parsley to the mix. I like to use these ingredients when they are in season.


Before mixing the salad ingredients together, make sure to add some freshly squeezed lemon juice.

Combine the ingredients, so that all of the flavours are incorporated throughout.

What ever you do, don't forget the star ingredient! Niçoise olives.

Note: I have made Salade Niçoise without the use of Niçoise olives, by using black olives instead. (Niçoise olives can often be difficult to find.)

This salad is fantastic any time of the year!

Niçoise olives

What amazing weather we experienced today in Toronto! It reminded me of the famous winters of Nice, in Mediterranean France.

 (Yes, people actually go to the beach in the winter time!)

For me, another reminder of Nice are Niçoise olives. I have actually been looking for these special olives for over a year. I found them at St. Lawrence market. They were available in two varieties; pitted and whole. I prefer the latter.

This delicacy can easily be considered the best olive in France. As you can see below, they are incredibly small and have a colour range between purple-black to brown. They have a rich, salty-nutty flavour and are usually found in oil. They have a firm texture and are frequently served before meals in Southern France.

If you are able to find Niçoise olives, try using them:
- as an appetizer
- in tapanade
- by incorporating them in a tomato sauce
- as an addition to salads (especially, in the famous Niçoise salad)


Enjoy the weather while it lasts!

Tilapia avec le fenouil et les oranges sanguines

Fennel and blood oranges are an incredible pair. I often use this duo in salads, but I also cook with them.


Fennel can be bought in bulb form. This vegetable has the crunch and fibrous quality of celery, with a subtle licorice flavour.

All parts of the fennel can be eaten including the bulb, core, stems and leaves. The stems and leaves actually work quite well with this particular recipe, but feel free to use any part of the vegetable.

Wash, cut and arrange some fennel pieces on an aluminium foil-lined baking tray.

Lay some tilapia fillets directly on top of the stems and leaves. Tilapia is a mild flavoured, freshwater fish is available in most supermarkets. I have used both frozen and fresh tilapia for this dish and they both come out wonderfully.

Season the fish with some sea salt, red chili flakes (optional), and a generous amount of olive oil.

Place sliced blood oranges on top of the fillets. If blood oranges are not available, regular oranges will do. (If you do not have any oranges, you may use lemons, but note that you will be making a completely different dish.)


Bake the fish in an oven until the fish is tender and flakes easily.

This dish is quick, flavourful and yummy! I often serve it with basmati rice with peas and a few olives on the side.

Bon appétit!

Sweet Potato Chestnut Gnocchi

Gnocchi is an Italian word meaning dumplings. (The singular being gnocco.) Gnocchi is traditionally made with potatoes and flour. However, I have read that in some parts of Italy, chestnut flour had been used to make this dish in historical times.

Chestnut flour is made by grinding dried chestnuts. It is available in some supermarkets and bulk food stores in the Greater Toronto Area. I have been able to find it at Highland Farms and Johnvince Foods.

I have taken the very historical recipe and have put a modern twist on it. I decided to use sweet potato instead of regular white potatoes. Sweet potatoes are a vegetable that is related to potatoes, but contain a rich amount of nutrients, including beta carotene (giving it its rich orange colour). Beta carotene is the same substance found in carrots that give them the same colour.

Generally, gnocchi is extremely easy to make. Sweet potato chestnut gnocchi is no different. Begin with any sized sweet potato. Wash and cut the sweet potato into half-inch discs. You may keep the skin on, as the vegetable is easier to peel once cooked.

Boil the medallions in lightly salted water until they are tender. Basically, cook them to the point where it is easy to pierce a fork or knife through them.

Once cooked, remove the skins. (I told you it would be easier to do this afterwards!)

The sweet potatoes can be mashed easily using a fork.

There are no measurements for making gnocchi. You must slowly kneed in enough chestnut flour to form a dough. The finished product should:

- feel slightly firm

- be able to form a ball

- not stick to the sides of the bowl or your hands

Once your dough is made, "make a snake".

Cut the "snake" into small pieces (approximately the width of your index finger).

Using the back of a fork, and with light pressure, roll the pieces of dough against the fork so that a slight mark is made on each dumpling.

You may set the raw gnocchi aside on a kitchen towel. Do not overcrowd the gnocchi or pile too many on top of each other.

To cook the gnocchi, simply place them in salted boiling water. Once cooked, the gnocchi will rise to the top. This process should only take approximately 2 minutes. You may remove them from the boiling water using a slotted spoon. Do not over cook the gnocchi.

The gnocchi can be enjoyed in any way you normally eat pasta. Keep in mind that it is a relatively "heavier" dish.

This type of gnocchi is so flavourful, I like to have it with only a drizzle of high-grade extra virgin olive oil.