Taste of the Week

Sweet and Sour Rhubarb Sauce

Sweet and Sour Rhubarb Sauce

Rhubarb is coming into season and most people use it in desserts or preserves, such as pies, crumbles or jam. However, rhubarb can also be used in savoury ways, such as in a sweet and sour rhubarb sauce to serve with such things as grilled chicken breasts. The sauce also works well with grilled pork chops or pork tenderloin, roast pork, baked ham, and fish, such as halibut or salmon. If the sauce sounds appealing, then click on “dig in” to find the recipe.

 

Dig In

Can everyone cook? That’s a question I’ve been asked frequently since I published the first cookbook in my Everyone Can Cook series in 2003. More than nine years later, and seven books into the series, my response to that query has remained the same: Yes, they can!

To me, it’s not whether or not you can cook; it’s whether or not you have the desire, the confidence and the inspiration to do so. If you have those traits, learning to cook, or improving the cooking skills you already have, can be a very tasty experience.

If you don’t have those traits, I hope that my cookbooks and this website will help you develop them. But I’m also writing for those of you who already enjoy cooking, but are seeking a reliable source of straightforward but delicious recipes, great cooking tips and other practical culinary information. See "What's Cooking" below for links to my recent newspaper columns, recipes and other exploits.

Thank you for visiting my website!

Eric Akis

What's Cooking

Quiche me    |    March, 2014    |    Food column

Hello! My latest newspaper column intructs on how to make the perfect quiche, with tips on making a silky egg filling and ultra flaky crust. The quiche recipe I provide would be nice to serve for Easter brunch or lunch. To see the story click here timescolonist.com

 

About asparagus

In my April 9 column I've provided a guide to white and green aspargus and used them in three recipes, including a divine soup, lovley side dish, and wonderful risotto for two with prawns. To see that story click here timescolonist.com

 

Cooking with stinging nettles

My April 2 article in the Victoria Times Colonist was all about stinging nettles. It's a wild green that one can easily harvest that loses its sting once cooked. If you'd liked to learn all you need to know about them and find some inviting recipes, click here timescolonist.com.

 

Peanut butter and jelly

In my March 25 newspaper column I examined how peanut butter and jelly sandwiches became so popular. I also note that the combination tastes great in other creations, such as peanut butter and jelly cupcakes, which I provided a recipe for. To read the story online, click here timescolonist.com

 

Chicken and waffles

In my newspaper column March 19, I wrote about that quirky, but tasty combination: chicken and waffles. The dish has an interesting history and if you would like to learn about it and find some recipes for it, click here timescolonist.com

 

Porterhouse Steak for Two

In my May 12 column I offered a delicious way to turn a juicy porterhouse steak into a sumptious dinner for two. The column also offered tips on how to test the steak for doneness and how to make a fine sauce for it. To read the story, click timescolonist.com

 

Grapefruit 101

My Wednesday, March 5 newspaper column in Victoria Times Colonist is all about grapefruit, from where it was first grown, to how it was named, to inviting ways to use it, including three recipes. To read the story click here timescolonist.com

 

Thrifty Foods Recipes

I create recipes for Thrifty Foods; a fine-quality British Columbia-based supermarket chain. On the menu this week are spinach and feta filo strudel; almond and raisin rice pilaf; Greek-style potatoes; and strawberries with ouzo, strawberries and mint. To view those recipe click here thriftyfoods.com.