carolyne_june 12

By Carolyne

1 ½ T roasted hazelnuts

2 cups packed watercress leaves and tender stems

1 small young green onion, loosely chopped with a knife

6 T extra virgin olive oil

½  c shredded parmesan cheese

Salt (optional)

8 oz of your favorite pasta – or homemade spaetzle

Coarsely chop nuts in a food processor. Add watercress leaves, green onion, olive oil and cheese.

Pulse until as smooth or coarse puree as you prefer. Add just a sprinkle of salt.

add to old carolyn columnStir into cooked pasta. Garnish with a tomato rose. (Made by slicing a ripe tomato with a sharp serrated knife, running the knife round and round the tomato surface creating a long, wide string-like strip of tomato flesh. Position the strip in the shape of a flower to create a tomato rose.)

The tomato rose can be used as a garnish on many dishes. Try using a ripe yellow tomato for a fresh new take on the tomato rose. Position the rose on a tiny arrangement of fresh basil leaves, on the side of the serving dish. Voila. Instant gourmet.

Served in small side dishes, this is an ideal accompaniment to barbecued fish or alongside any other dish. Since it is so light and fresh, everyone will enjoy its wonderful texture and taste.



The working title for Carolyne’s Gourmet Recipes cookbook is From Lady Ralston’s Kitchen: A Canadian Contessa Cooks. This kitchen-friendly doyenne has been honoured and referred to as the grande dame of executive real estate in her market area during her 35-year career. She taught gourmet cooking in the mid-70s and wrote a weekly newspaper cooking column, long before gourmet was popular as it is today. Her ebook, Gourmet Cooking - at Home with Carolyne is available here for $5.99 US. Email Carolyne. Scroll down to the comments at each recipe column. Carolyne often adds complimentary "From Lady Ralston's Kitchen" additional recipes in the Recipes for Realtors Comments section at REM.


  1. Mocking? not at all, John… never would do that. Not my style. But the remainder of your post is comical you must admit – rofl. You don't want to "communicate" off list, or be i.d.'d, as such – so there would be no invitation forthcoming (no one can communicate with a phantom – rofl) … besides – lol – have private "tester" in real life… But you are welcome to "test" at your leisure and report your findings so the others know how good things can be. Appreciated. Haven't talked with Brian for awhile. Yes. He is very knowledgeable and forthcoming in his diagnoses of various situations. Perhaps send him a private note off list. Sure he would be happy to hear from you.

    Cordially as always,
    Carolyne L
    Serving Burlington and Brampton ON CA

    • I never really thought you to be the mocking type Carolyne. I was just kidding around. There is a good reason for my being the phantom of this forum Carolyne. One day I will meet with you and explain. In the meantime, "let sleeping dogs lie", so to speak. Brian, is indeed a very interesting fellow. I always enjoyed his postings. Keep well. John
      P.S. Thanks for the invite for me to be a real life tester of your latest recipe. Very kind of you.

    • Oh for LOL!!! Are you mocking me by any chance dear lady? Besides the only way I can truly be a "tester" is by way of invitation for me to be so. By the way Carolyne, have not seen any postings for a long time by Brian Martindale. Interesting fellow. I hope he's OK.

  2. For someone like myself who does not consume any animal foods, this months recipe sounds delightfully delicious and wonderful. Thank you. And for those who do consume animal products, as you say :. " this is an ideal accompaniment to barbecued fish or alongside any other dish."


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