Blistered Green Beans with Walnut Vinaigrette

We received a truly astonishing quantity of green beans from our farmshare in August and September. This is how we ate them for weeks and we didn’t get tired of it! Green Beans are not in season here in November, but I like to have them at Thanksgiving. This recipe would make a great Thanksgiving dish. It is very fast and easy to make.

All the Thanksgiving Recipes (2022)

It’s been a while since I rounded these up for easy access. I can see on the backend of the site that this is what folks are looking for, so I thought I’d make it easy for you! I hope that your Thanksgiving is full of loved ones, gratitude and thoughtful reflection. I’ve specified which…

Blackberry Plum Pavlova/ Eaton Mess

For a few years before the pandemic, my mother’s family gathered on Gabriola Island in British Columbia for a big reunion every year.  Our family is like a snowball, gathering friends and in-laws and out-laws in as it rolls along.  This pavlova  recipe was given to me by a friend of my cousin Sarah who…

Seafood Broth (with transformational powers)

This seafood broth was the opening course of the Garden of Alchemy Dinner representing the transformational power of the element of water. Guests were served a tea cup with butterfly pea blossoms and a fish fashioned out of a green chili pepper and lime leaves inside. There was a sticky Thai rice ball with seaweed and a…

An Edible Forest Floor/ Pickled Mushrooms, Parsley Moss and Walnut Soil

I made an edible forest floor for the Earth course of the Garden of Alchemy Dinner in late October. Each course of the dinner was inspired and evoked by one of the alchemical elements (Water, Air, Fire, Earth). The Pickled Mushrooms, Parsley Moss and Walnut Soil that I’m sharing here were just a few of the elements on the plate for the Earth Course.

Membrillo and Cashew Cream Parfait with Caramelized Rosemary Almonds

I created this parfait for the dessert course of The Garden of Alchemy Dinner hosted by The Muses in late October. I decided to use membrillo because my godson and his mother gave me quinces that they had picked in upstate New York. Turning quinces into membrillo feels akin to turning lead or straw into gold. You start with hard, lumpy green fruit with a tart taste and grainy texture and end up with a delicately floral sweet confection of an impossible ruby hue. It felt very appropriate to our alchemical theme!

How to Eat a Magical Bird’s Nest

I made this salad for the Air Course of the The Garden of Alchemy Dinner. It would also be a auspicious dish and useful spell to perform for the ringing in of the new year!

Garden of Alchemy Dinner

In late October I had the pleasure of cooking a five course meal for The Garden of Alchemy, created by The Muses, a collective of women who curate stunning and inspiring gatherings and excursions. I was asked to create a menu in which each course was inspired by the alchemical qualities of one of the four elements. The final course was a dessert. I set about imagining and testing dishes that evoked Water, Air, Fire and Earth and used the alchemical properties of that element in their preparation.