I keep seeing cooking references saying that you need to dice your vegetables to a uniform size in order for them too cook evenly. Is that true?-Fred In a word, no. There may be an argument made for an even dice for aesthetic reasons -- a lovely rice pilaf with nice uniform cubes of veggies shows attention to detail and is a thing of... Read more →

I have a great gumbo recipe, except for the okra, which makes it slimy. Is there any way to prevent the sliminess? -Bob (& Kay) I haven't cooked with okra much, only a time or two, largely because it isn't that common in the produce markets I use, but I know what you mean about sliminess. In Ghostbusters II, singing neutralizes the... Read more →

Eggplant Puttanescawith Handmade Fettuccini One of the things I have been enjoying about the Saskatoon Farmers Market this year is the availability of fresh eggplant. What we have enjoyed most so far is Eggplant Parmigiana, but recently I got a hankering to see if I could find a recipe for Eggplant Puttanesca. Puttanesca is... Read more →

A friend of mine just made a small batch of salsa and put in 5 habanero peppers. She wanted it to be smoking hot but to her dismay it came out mild. It did get a tiny bit hotter after a couple weeks but still is mild. Any idea why it didn't turn out hotter? - Ruth I can think of a number of reasons why your friend's salsa ended up not... Read more →

This bright, colorful salsa pairs well with grilled salmon, steelhead trout, shrimp or other seafood. It can be complemented with the addition of diced avocado. The white balsamic brings together the sweet taste of the mango with the acidity of the lime juice to create a perfectly rounded flavor, and the hint of Thai pepper leaves a... Read more →

My oldest daughter is a vegetarian, so visits home can be a challenge and a learning opportunity for the 'head cook'. On her last visit, I wanted to try something new. I had read that dried mushrooms ground into a fine powder was one way to add flavor depth to food. Some refer to this meatiness as Umami. To test the idea, I made the... Read more →

A quick and easy spread from my summer kitchen to yours: Tomato Tapenade ¾ c Sun Dried Tomatoes, packed in oil 1 pint Cherry or Grape Tomatoes (about 12 oz) 10-12 lg Basil Leaves, or more to taste 2 cloves Fresh Garlic 2 tbsp Extra Virgin Olive Oil ⅛ tsp Salt ¼ tsp Fresh Ground Black Pepper... Read more →

A while back, I wrote about the joy of new produce at the local farmer's market. With temperatures warming and snow melting, my mind wanders off to some of my favorite ways to use fresh produce. As I said in Spring Tastes: "... creamy soft new potatoes, so fresh you can taste the earth they were grown in. You hear about the terroir of... Read more →

I am making applesauce and then freezing it. The recipes call for white sugar. I was told I need to add this so the apples do not turn brown. Is there something else I can use? I prefer not to use any sweetener. Thank you very much. --Mary Apples brown because they contain an enzyme that causes the flesh to turn brown when it is... Read more →

In cooking, a la Grecque means "in the Greek style" and usually refers to food that is served in a sauce made of olive oil, lemon juice, and seasonings such as fennel, coriander, sage, or thyme. The following recipe is derived from one originally published by Jacques Pepin. I like this as a summer or fall salad, since it is best when made... Read more →