June 2021 – My Slice of Mexico

Bean Herbs: Epazote and Summer Savoury

June 29, 2021June 29, 2021by Irene12 Comments

Since the rain and intermittent heat have produced an abundance of herbs in my garden this season, I had lots of self-seeded epazote growing in the garden bed, and my sowing of summer savoury in a pot was looking very healthy as well. Both herbs have been known to be ideal to season beans, so I decided to harvest a bunch of each and cook two pots of beans, side by side, to compare their similarities or differences in flavour and aroma. Along the way, I learned about an heirloom Canadian summer savoury variety ... click on title for more

Ingredients, main course

Cuete Mechado – A Pot Roast with a Curious Name

June 24, 2021June 27, 2021by Irene8 Comments

This Cuete Mechado is pure comfort food, a "meat and potatoes" old-fashioned kind of meal, starting with a tough and inexpensive cut of eye of round roast which, by daubing and braising, is transformed into a truly "wickedly" tasty, rocket-shaped roast, any day of the week ... click on title for more

About my family, Celebrations

Some of my Dad’s Favourite things

June 20, 2021June 20, 2021by Irene3 Comments

Father’s Day is celebrated in Canada and many other countries, including Mexico, on the third Sunday in June. Remembering my dad fondly today, I have tried my best to guess what some of his favourite things might have been ... click on title for more

Ingredients, salads

Cooking with the Harvest II – Green Salad

June 17, 2021June 18, 2021by Irene4 Comments

In Mexico, many salads are dressed with a simple vinaigrette, and often times, just with lime juice and salt. I love a good Basic French vinaigrette, but to pair with my garden greens, I have modified the recipe with a Mexican touch ... click on title for more

About my family, Ingredients, My Fusion Recipes

Cooking with the Harvest I – Moussaka

June 15, 2021June 18, 2021by Irene9 Comments

It is always very interesting to see how traditional dishes transform as new ingredients are introduced. Moussaka is a Greek and Cypriot dish that is very well known around the world; the traditional versions only comprised layers of eggplant and ground lamb or pork, but since tomatoes and potatoes arrived to Europe from Mexico and Peru, respectively, they have become a common part of the recipe. This post shows the fusion of recipes from my Mexican/Japanese mom, my Cypriot mother in-law and my own, and it is a tri-generational effort, because one of my daughters helped with the cooking, and also styled and photographed the plated presentation, as shown above ... click on title for more