You’d be pretty hard-pressed to find a cook who isn’t inspired by fresh, local produce these days, and I’m definitely no exception. When I’m struggling to come up with a new recipe, I’ll wander around the market in search of that inspiring aha moment. Sometimes all it takes is seeing a delectable plum or an impossibly short-lived patty pan squash for the ideas to start flowing. Kansas gardens in the beginning of September are still teeming with tomatoes, peppers, eggplants, squash and herbs, so I’m sure you can guess what that equation adds up to... ratatouille! Not the typical, mushy ratatouille though. The trick for flavourful, textural perfection is roasting the vegetables before simmering them in the tomato-wine reduction. For more depth, I added crispy lentil dumplings to the saucy ratatouille before serving it atop saffron-asparagus Orzo. The meal was indulgent and satisfying without being overly heavy.
The grand finale to our Kansas extravaganza was maple tiramisu. Made with a trifecta of coffee, booze, and chocolate —there’s clearly a reason tiramisu means “pick me up” in Italian! I served them up in perfectly portable mason jars, making them easy to store and serve. Tiramisu only gets better as the flavours marinate over time, and, trust me, the more you can have completed before the day of the party, the better.
As a near lifelong vegetarian, I’m very conscientious of dietary restrictions and how exclusionary they can be. I’m not entirely vegan or gluten-free myself, but I always try to provide options for those who are. My cooking style has always been diverse and exploratory, using flavourful fresh produce and exotic spices from around the globe (hence the name of my cookbook, Roaming Fork). I also find it thrilling to make a delicious dish even better with healthier swaps —like using maple syrup in place of sugar or pureed vegetables in place of cream and butter. Really though, I get the biggest kick out of persuading people to try something new. I’ve converted many tofu haters! Kansas is particularly meat-centric, so I’ve encountered a lot of skepticism over the years, until I get them to take that first hesitant bite.
Sautéing onions in my beloved red Le Creuset.
Layering my maple tiramisu in individual mason jars.
The jars not only make serving a cinch, they also make an instant to-go container for guests who want to take some home.
Ordinary nuts are elevated to gourmet status when roasted and spiced. Just that little effort turns them into something extra-special.
For this batch, I used fresh rosemary, maple syrup, smoked paprika, cinnamon and cayenne pepper.
Scenes from around the table. Lots of laughs were served up with the Pumpkin Spinach Salad, Roasted Ratatouille and Maple Tiramisu. We savoured every morsel as evening turned to a dark, starry nightscape.