The Hungry Squid

Tomorrow, M and I are entertaining out first guests. It’s nothing, really – just a couple of friends coming by for a drink on a weeknight – but it feels momentous in some way. A co-habitat coming of age, perhaps. So a treat that reflected this newfound grown up-ness and satisfied both the chocaholic child and the mature-palated adult seemed only fitting. These tuiles are just this, wafer thin and melting with a deep chocolate flavor. The nuts, just barely supported by a delicate cookie, lend a sinful creaminess to the crunch, and the parmesan and sea salt balance the richness of the tuiles perfectly, making all of the flavors resonate in sweet harmony. Cocoa tuiles with nuts, parmesan and sea salt Adapted slightly from “Chew Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies” by Alice Medrich Ingredients -        4 tbsp butter, melted and still very warm, plus extra for greasing the pan liners -        ½ cup sugar -        ¼ cup natural (non-alk

Watermelon salad has a habit of creeping into more than 50% of our summertime meals. But, really, why shouldn’t it? Watermelon salad is one of those magical dishes that can round off just about any meal with its unique combination of sweet and salty, crisp and tart, fresh and peppery. This weekend –   a perfect, sunny, breezy maritime weekend – was the first time this salad made its way to the table this year, and it will certainly not be the last.   A note: the proportions of the ingredients in this salad are completely adjustable, so use this recipe more as a reference than a guide. Wildlife watermelon salad Ingredients (for 4 servings) -        5 cups watermelon, chilled and cubed (about ½ a medium-sized watermelon) -        1/3 cup feta, crumbled -        3 spring onions, whites removed and sliced thinly -        2-3 tbsp mint leaves, sliced thinly -        1 tbsp olive oil -        2 tsp lime juice, or more to taste -        1 tsp each s

After months of planning, city hopping, countless flights and significant stress, we are finally, permanently, in Halifax. The apartment is fantastic – at least double the size of our old places, with a roomy kitchen, and 3 blocks from the ocean … and not to mention, close to an excellent weekend farmer’s market. Unfortunately, not so much can be said of the weather, which has been as grey and drizzly here as it has been in most of Canada, though with an added, distinctly coastal, chill. So, in an effort to bring some sunshine into the apartment, M and I incorporated a bright and colorful dish to our first official co-habitation meal. Lime rice always reminds me of lazy weekend lunches with my family. My mom can whip it up in no time at all, having all of the spices and herbs on hand, and of course, it is always delectable. Being new to the city, though, M and I had to improvise a little bit, as some of the ingredients my mom uses are a bit harder to find. R

After moving halfway around the country, travelling halfway around the world and graduating in my 18 th year of school, the Hungry Squid is back, and I figured that I was due for a good post. A post featuring something delectable, creamy, savory, oh-so-unhealthy…. and trust me, this tart hits the spot, in the best way.   Garlic is one of those secretly versatile ingredients that can be totally innocuous, a culinary afterthought in a sauce or a stew, or it can take centre stage, is it does in this recipe. This tart features an impressive cast of characters – rich and flavorful soft goat cheese, pungent and salty goat cheddar, sweet and fresh thyme and rosemary – but the garlic is undoubtedly the star. Simmering the bulbs in balsamic vinegar, water and sugar leaves them coated in a dark, sweet sauce (not unlike a Westernized hoisin), and the bulbs themselves are gloriously creamy and practically fall apart at the touch of a fork. Definitely a tart to be savo