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Articles by Deirdre Buryk
This cooking school might be Sicily’s best-kept secret
Sitting with 15 strangers around a 20-foot dining table adorned with monogrammed plates and stemmed wine glasses, I realize that I may have found Sicily’s best-kept secret. Behind me, blue shutters open onto a 19th-century farmhouse courtyard, where wild jasmine climbs limestone walls and a small dog lays under an umbrella, hiding from the hot sun. Fabrizia Lanza, the owner and director, smiles at me. “You must stay one more night!” she pleads warmly.
This cooking school might be Sicily’s best-kept secret
Sitting with 15 strangers around a 20-foot dining table adorned with monogrammed plates and stemmed wine glasses, I realize that I may have found Sicily’s best-kept secret. Behind me, blue shutters open onto a 19th-century farmhouse courtyard, where wild jasmine climbs limestone walls and a small dog lays under an umbrella, hiding from the hot sun. Fabrizia Lanza, the owner and director, smiles at me. “You must stay one more night!” she pleads warmly.
Corn ribs with zhoug and shishito peppers
Ueirdre Buryk’s curly corn “ribs” are made by frying garlic-rubbed corn on the cob until they curl like the limbs of an octopus. They’re served with a dollop cilantro-heavy zhoug –a spicy herb sauce that originated in Yemen. Zhoug is similar to chimichurri but made with spices familiar to the Middle East and the Mediterranean.
Rhubarb and Frangipane Galette Recipe
Sweet and tangy rhubarb fruit (yes, rhubarb is a fruit!) takes centre stage in this rhubarb recipe from Deirdre Buryk. What doesn’t show up in this recipe are strawberries. Says Buryk, “The protaganist of this galette is rhubarb – and rhubarb alone, because it’s more than a strawberry’s sidekick.” An aromatic sugar-and-bay-leaf rub brings an expected flavour, and is a unique way to elevate a rhubarb galette. Similarly, velvety almond adds a subtly sweet sophisticated creaminess.
Chipotle sweet potato and bean tacos with sauerkraut
Ingredients Corn Tortilla Dough 2 cups (250 grams) masa flour 1/2 teaspoon kosher salt 1/2 cups (375 mL) lukewarm water, divided Tacos 2 cups sweet potatoes, cut into 1/4-inch cubes 1/4 cup chipotle in adobe sauce, chiles roughly chopped 2 tablespoons olive oil 2 garlic cloves, smashed Kosher salt, to season 1 cup pinto beans 1 avocado, sliced 1/4 cup purple sauerkraut 1/4 cup raw unsalted pumpkin seeds 1/4 cup queso cortijo (substitute with feta cheese) 1 handful fresh cilantro leaves, for...
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