Rowan Oak Catering

A long weekend trip to the fish market,- everything is freaking gorgeous!

Red cabbage slaw with cilantro, green onions and cider vinegar dressing. The perfect side dish to complement a grilled or braised meat and balance out the dish by cutting through the fat! Get the recipe on our blog here: http://www.rowanoakcateringblog.com//spring-slaw-recipe.ht

These zucchini flowers are insanely beautiful and they taste incredible! Check out our blog for my nonna’s zucchini flower fritter recipe before the season ends and they’re gone again until next year! http://www.rowanoakcateringblog.com//zucchini-fritters.htm

Pickled salmon with red onion, picking spices and dill I fell in love with pickled salmon after trying it at a Nova Scotia canned fish booth at a trade show once, then soon realized that the same quality was impossible to find in the city. So I developed my own recipe

When you have as many cookbooks as I do, you either figure out a way to organize them in an aesthetically pleasing way or eventually perish in an ironically unavoidable avalanche of books. And this isn’t even half...

When you have as many cookbooks as I do, you either figure out a way to organize them in an aesthetically pleasing way or eventually perish in an ironically unavoidable avalanche of books. And this isn’t even half

Cold-smoked salmon and cream cheese on freshly-fried russet potato latkes with dill and Maldon salt. Classic, delicious and simple

Check out our new blog post for my Nonna's authentic Calabrese zucchini fritter recipe! Also called Pittigluzzi (pronounced pee.tea.lee-ewt.sea), the fritters feature a delicate balance of ingredients that make them light and yet rich in texture while simultaneously showcasing the subtle, summery flavour combination of ricotta and peppery zucchini blossoms. http://www.rowanoakcateringblog.com//zucchini-fritters.html

It’s tomato season, people! A bushel will run you anywhere from $20-$30 at this point, which means it’s prime time to get on the tomato sauce bandwagon. Not sure how to start? Check out our blog posts for step by step instructions on how to jar large batch tomato purée OR small batch cooked tomato sauce. Future you is going to be jazzed Canning tomato purée: http://www.rowanoakcateringblog.com//cooking-with-nonna-an... Canning fresh sauce: http://www.rowanoakcateringblog.com//cooking-with-nonna-an

Happy Canada Day, everyone! If you’re feeling festive, check out our blog post for a recipe for the absolutely best butter tarts ever and try your hand at creating something sweet today. The delicately spiced crust in this recipe take the iconically Canadian desert and dials the deliciousness level up from awesome to out of this world. Check it out at http://www.rowanoakcateringblog.com/20//butter-tarts.html

Happy #pride everyone! For those who missed our live rainbow sugar cookie tutorial on Thursday, it’s not too late to check out @2bloorwest if you’d like to scope out the video

Tune into the Instagram live of @2bloorwest tomorrow at 12pm for a pride-inspired rainbow cookie video tutorial hosted by yours truly!