My Muskoka Kitchen

06/23/2026

Ontario Asparagus happens as a chilled Soup, hinted with parsley, Mohito mint and lemon zest when serve; refreshing and clean on the palate, and perfect in the chilled possibility on a long day.
I’ve done this version in shot glasses - a Soup Shot’ with a sq**rt of lemon and sprinkle of fresh herbs.
Good things take a bit of time.

Start with the low, slow fry of leek, Vidalia and garlic. A hint of ground rosemary is added. Asparagus are cut to 1/3” and added to the mix. To cook a few minutes. White wine is added. Light simmer, simmer.
Save some spears for the finishing touch when serving.
Peels and firm parts of the stem are used for a stock, which gets puréed and sieved before adding to the soup. Use a hand blender to combine everything to preferred texture.
Cream is added, to your preference for richness or lightness.
Hot or chilled, Ontario Asparagus soup is a show all it’s own.
More Summer soups on the way, from , honouring and savouring the Harvest.

06/21/2026

Every year we split and expand our rhubarb patch, because there are too many delicious and rosy outcomes for my culinary dreams.
A compote? Oh yes, and easy.
A cook down in water for a rhubarb beverage, and eventual cocktail or Mocktail with a spritz of lime? Absolutely!
The pie, the crumble, the scone, the butter cake, the mousse, the cream filling or icing, the custard, the ice cream or sorbet? All a yes, and only a need for time to be in the apron.
So, more rhubarb patches means more recipes with the brown sugar companion in , as we harvest fresh, homegrown rhubarb from our gardens.

05/18/2026

Sliced and ready to go for round two of Brisket this weekend, more informally as a wrap and sandwich with fixings yet to be determined.
Minimal cooking today, as temperatures will tip over 30C, and the thought of how to plan and eat well for the coming hot summer.
Garden planning is a big part of that plan, already in gear with vertical growing and creating some shady protection for certain plants.
Menus revolve a bit around what is ready to be picked on any given day in mymuskokakitchen

05/16/2026

At least a double batch!

05/11/2026

05/09/2026

It’s the ‘Replenish Day’ with the tradition of Meatballs, Italian tomato sauce comprised with sweet onion, garlic, fennel root and our organic garden baby carrots..
Somewhere in one of our IG Posts is the basic formula and family method for the tenderest of meatballs imaginable.
Slow simmer, simmer, taste and serve. We are still a good hour away from the savouring in

05/07/2026

Quesadilla, you know or have heard of it, translating from Mexican into something small and cheesy.
IFrench Crepes are taking a little trip this morning, being a stand in for the tortilla part of the Quesadilla.
There is cheese; fresh house-made pressed ricotta for the cheese part, but then taking a turn to fresh raspberries and lemon curd for a breakfast version, and not straying too far from French roots.
But what we have here feels like a collaboration and inspiration of cultures, an openness to reach beyond the frame and definition.
So yes, we are taking liberty with breakfast, and with a Quesadilla inspiration for our traditional French Crepes that are a regular in

05/06/2026

Sourdough pizza dough at 60 hours, high hydration and a ‘ keep it simple’ for toppings approach was a perfect appetizer , but also an incredible base for more additions like greens or prosciutto to be added a few minutes before taking it out of the oven.
Maybe an EVOO drizzle , balsamic glaze or some grains of truffle salt and truffle oil for that peak experience.
Leftovers get the same routine, and make for that fast, home made & re-invigorated single pizza .

05/03/2026

Back to basics, in a way.
Wouldn’t it be nice to have a crusty, Italian-style bread for the weekend.
Back to basic bread flour, but trying to elevate it for better flavour
Sourdough, always, a litter higher in percentage this time, and with salt and honey. That’s all.
Notes on texture and taste will come later on in the day.
And here’s an example of testing what you know, making a shift, seeing what results, and planning for the next version.
I love bread from the mixing, handling,guiding and observing aspects.
There’s the inquisitive part of me that gets to explore and invent, and invariably taste /savour all of it.
I know, but also never know exactly what will turn up in , which brings both comfort and excitement to the whole process.