All posts tagged: potato

Chive Mashed Potatoes

While I said in my past few posts that I cannot get through Thanksgiving without my Traditional Bread Stuffing or my Shaved Brussels Sprouts with Shallots & Pancetta, I am serious when I say that I CANNOT make it through Thanksgiving without mashed potatoes! They are creamy, fluffy and it’s the best vehicle to transport gravy! While a recipe for mashed potatoes may seem to be a bit excessive since there are so few ingredients involved in this recipe, I have lots of tips and tricks to share with you to get the best mashed potatoes ever. Just like these ones below… That butter pool tho…. First off, the type of potato matters. The best types of potatoes for mashed potatoes are russet or Yukon gold potatoes. Russet potatoes have a really high starchiness and are light and fluffy in texture when cooked. These types of potatoes are typically used for baked potatoes (also delicious!). Alternatively, Yukon gold potatoes are excellent as they are creamy in texture but they are a bit dense when cooked. …

Maltese Stuffed Artichokes

Of all the delicious spring vegetables that are in season right now, the gorgeous globe artichoke is one of my favourites. Not only do they taste amazing when cooked, I love the springy, flower-like look of them in general. When uncooked, the tightly packed, overlapping leaves on the artichoke looks like a budding flower, and then when it’s all cooked, the leaves open up and it looks like it has magically bloomed. So cute! If you have ever heard the saying “With every rose comes its thorns”, this definitely applies to the artichoke…almost literally. The most prized part of the artichoke is the heart. When cooked, it is soft, creamy and meaty and is definitely the reward of the vegetable. But in order to get to the heart, you have to get passed the prickly leaves and spiny thistle inside of it. At the center of the artichoke, there is a thistle called the “choke”. My grandma (who is Maltese) always used to say that if you ate the “choke” you would choke. I was …

West Coast Niçoise Salad

As we progress through the spring season, I am now looking to make some lighter and healthier meals. Think lots of fresh veggies, healthy grains, and fish. So far, I have come up with some amazing recipes  that have been super refreshing and perfect for the warmer days to come. This week, I’m sharing one of the best spring/summer salads out there: a Niçoise Salad– but with a little twist 😉 First off, if you have never had a Niçoise Salad before, make it your mission to make this recipe ASAP. It is a composed salad meaning that the ingredients are cooked separately and assembled together. The original concept for this salad originated in a town called Nice in the south of France in the early 20th century (according to Wikipedia) and is still a very popular dish in the region today. The salad not only gets its name from the city of Nice, but also from the Niçoise olives that are one of the staples of this salad. Niçoise olives are dark black, round, …

Kabocha Squash Curry

As we can’t seem to shake the cold here in Vancouver, I have been making lots of hearty recipes to keep me warm and full. I honesty feel like a hibernating bear being on the eat, sleep, and avoid the outside as much as possible-train. To keep me full and warm this recipe for Kabocha Squash Curry is just the ticket. Kabocha Squash is a variety of squash that originated in Japan. If you haven’t had it before, it tastes like a cross between a sweet potato, a pumpkin and chestnuts. If that doesn’t scream “best winter vegetable ever”, I really don’t know what does. Kabocha Squash has a tough green or orange speckled rind (so make sure you have a sharp knife to cut it with), but you can actually eat the rind as it is very tasty and nutritious. After trying this squash for the first time it instantly became one of my top favourites (maybe almost as good as butternut squash!). In this winter-friendly curry, Kabocha Squash is stewed with warm, spicy South-East …

Homemade Gnocchi

I don’t make homemade gnocchi just for anybody- so if you are lucky enough to get some, you are very special to me. Making gnocchi from scratch is a true expression of love. Just like love, gnocchi requires good ingredients, time, a bit of skill, and passion. It simply cannot, by any means, be fake, forced, or overworked. If all goes well, you will have soft, pillowy, pasta that seduces and pleases, that makes you feel like you are floating on a cloud (in this case, made of flour and potatoes) when you eat it. Take some time and show a special someone how much you care with this true labour of love. See the recipe here!