Cooking... In Someone else's Kitchen

I spent several weeks with a friend in the USA and of course, I cooked. I felt totally off my cooking game. The simplest of tasks had me questioning my cooking skills. I found myself scorching things, burning things, under cooking some dishes and over cooking others. I have always felt that a good cook is one who is able to adapt to various cooking environments. I began to ask myself, if I was having so much trouble in this new kitchen… really… how good a cook am I? (Cue the dramatic music) Click here for the column and find out how things went.

These Plantain-Sausage Rolls are easy to make and delicious anytime. Here's what you'll need: ripe plantains (look for the ones that the skins have started to darken), your favourite uncooked sausage links, nuts of your choice ground finely but with a little texture. Bamboo toothpicks.

And here's now to make them:

1. Cook the sausages first as they will take the longest. Let cool to handle and slice into 1/4 to 1/2 inch thick rounds. Set aside.
2. Peel and slice the plantains and pan fry them. Working with them still warm, take one piece of sausage, place on the plantain and roll from one end to the other, roll in ground nuts, secure with toothpick and set aside. Repeat until all the sausages are used up. If you have plantains remaining, just roll them up, roll in nuts, secure with toothpicks and serve; or, you can elinimate the nuts altogether for those with allergies.

HAPPY INDEPENDENCE TO ALL MY AMERICAN FRIENDS AND READERS!

With Age Comes Cooking Wisdom?

I made pizza for the first time several weeks ago and marvelled at how well it turned out... As I stepped back to admire my work, I must admit, along with my pride, I felt a twinge of embarrassment; I realized I had not needed to buy the special pizza pan to make pan perfect pizza. Click here to read the rest of the column.

Thin-curst pizza with proscuitto, ham, salami, pineapple, basil pesto & fresh mozzarella

I think that birthdays make us all a little philosophical. One thing I’ve come to realize is that I’ve become increasingly fearless in the kitchen. I think this is because, as I’ve become older, I’ve come to recognize that perfection is relative and the ability to adjust and adapt (equipment, ingredients, whatever) is a mark of resourcefulness. Read the column here.

Thanks to you, all my friends, who have been flooding my inbox with birthday wishes. You have a special place in my heart. Thank you so very much.

Have a great weekend everyone.

Fond Recollections

Have you ever sat down to a meal and as you are eating, you think of others – be they family or friends – that you think might enjoy the meal and wish that they were there to share it with you? That’s what happened to me this past Wednesday. Click here to read the rest of this week's column.

Here's what I was eating:

Braised Baby-back Ribs with Black Bean & Garlic Sauce

Stir-fry Baby Bak Choy

Pan Roasted Pears with sweet spices

Sauteed Apples with Cinnamon

Do not hesitate to email me for any or all of the recipes.


I am now a Contributor to a Canadian Magazine on food, fashion and travel, City Style & Living. Be sure to check out this issue if you're in Canada and try my recipes.

HAPPY FATHERS' DAY!