Winter Dried Fruit and Nut Chocolate Bark

This is the best way to eat chocolate, and to “gift” it, especially if you like candied ginger… Bon Appétit, December 2007. Makes about 1 pound. Ingredients: 1 11 ½ oz bag bittersweet (60% cocoa) chocolate chips (about 2 cups) 2/3 cup mixed toasted nuts (such as walnuts, pistachios, pecans, and almonds) 2/3 cup mixed … Continued

Sleight of hand

Sleight of hand: manual dexterity used to manipulate objects. Common in magic or card tricks. Sleight, meaning dexterity or deceptiveness, comes from the Old Norse  slœgð, meaning cleverness, cunning, slyness. I always thought sleight was spelled slight, but in reading Russo’s Bridge of Sighs, saw it printed. The term was used to describe some minor … Continued

Hail Mary

Football term: Hail Mary Pass. A long forward pass into the end zone, made in desperation with only a small chance of success. As seen in the latest game between the BC Lions and the Saskatchewan Roughriders. BC Lions Lulay sent a Hail Mary to Arcenault and tied the game with seconds remaining, only to … Continued

Tobeatic Wilderness Area

Tobeatic Wilderness Area: aka “The Toby”, is a wilderness area stretching over 1000 km2 in SW Nova Scotia – and I always thought NS was a tiny little Province. The Tobeatic provides a wilderness home for many endangered flora and fauna, and is apparently the kind of place where people can disappear for days in … Continued

Clementine Negroni

While we were staying at the San Remo Hotel in San Francisco a few years back, I visited the Fior d’Italia restaurant bar downstairs. I sat beside a stylish, elderly woman at the bar, who was drinking a negroni over ice. It was a fabulous red hue, and the bartender warned me it was a … Continued


Puttanesca: a type of tomato sauce including anchovies, garlic, and olives, eaten with pasta.  The etymology of puttanesca, however, is colourful: derived from the Italian puttana, meaning prostitute. There are a few stories floating around about the connection between puttanesca and puttana. One legend has it that puttanesca was named for a sauce made by … Continued

Dixie Kitchen’s Famous Bread Pudding with Bourbon Sauce

How many albums do you know that have recipes on them? Mary Gauthier’s “Dixie Kitchen” has a drop dead bread pudding recipe on the liner notes of her cd that’ll knock your socks off. Gauthier opened a restaurant in Boston called the Dixie Kitchen. She worked there for 11 yrs trying to make a go … Continued

LaCour Bourbon Balls

The first time I made these tasty little treats was for a Derby Party, but they got lost in the abundance of foods on the table. I had always like rum balls, but found most recipes lacking in rum. The volume of bourbon in this recipe is not for the faint of heart, and the … Continued

Hot Browns

Come Kentucky Derby Day, this little appie is essential fare. There’s a symphony of flavour in every bite. We usually make double the recipe for the Derby Day party, and it doesn’t usually make it to the table. It gets passed around hot from the oven, and those that get missed are left with the … Continued

Emeril’s Creole Seasoning Essence

Combine the following ingredients, and store in an airtight jar or container. 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Yield: about 2/3 cup Recipe from New New Orleans Cooking by … Continued