Evelyn Chartres Author

Harvard Beets

Beets were a frequent side at large family gatherings. Their distinctive red colouring and juice made them easy to spot. This recipe adds sugar, vinegar, and cornstarch to transform this side into something akin to a dessert.If you were on the fence between love and hate for beets, this recipe may very well have you embracing this treat!


  • ⅓ cup (80 ml) of water
  • 2 tablespoons (30 ml) of cornstarch
  • 14 fluid ounces (400 ml) of canned beets (drained)
  • ½ cup (120 ml) of white vinegar
  • 1 cup (235 ml) of white sugar


  1. In a small bowl mix water and cornstarch. Set aside.
  2. In a medium saucepan on high heat, add vinegar and sugar.  Bring to a simmer. Stir frequently until sugar dissolves.
  3. Set heat to medium Add beets. Heat for approximately 5 to 10 minutes to allow for the beats to warm throughout. Stir occasionally.
  4. Add cornstarch mixture to the beets. Continue to heat stirring until sauce thickens.
  5. Remove from heat, beets are ready-to-serve.

Moules à la Marinière

Mussels and clams are excellent appetizers. This recipe combines mussels or clams with an apple cider for an appetizer that has a pleasing flavour. This recipe can also be served with a garlic butter and lemon sauce to give it that extra zing!


  • 2 pounds of (900 g) of mussels or clams
  • 6 tablespoons (90 ml) of butter
  • ¼ cup (60 ml) of finely chopped onions
  • 3 cloves (9-15 g) of pressed garlic
  • 1 teaspoon (5 ml) of herbes de Provence
  • ⅛ teaspoon (0.75 ml) of pepper
  • ½ quart (500 ml) of apple cider or dry white wine


  1. Rinse mussels or clams. Brush shells to clear any excess material or grit, make sure the shell has not been broken or compromised. Soak in water until ready.
  2. Using a 4 quart (3.7 l) pot on medium high, add butter and melt.
  3. Add onions and garlic, sauté for 1-3 minutes or when onions are transparent.
  4. Add herbs and pepper to the pot and mix.
  5. Set to high and add apple cider or a dry white wine. Boil for 1-3 minutes to reduce or until alcohol has evaporated.
  6. Drain mussels or clams using a colander, place in pot and cover with a lid.
  7. Cook for 5 minutes, shake the contents of the pot every minute or so to ensure even cooking.
  8. Pull from heat. Place colander in a large bowl then strain the mussels.
  9. Place mussels or clams in a bowl. Strain some of the remaining sauce to serve as a side.

Grilled Corn on the Cob

Featured_Grilled_Corn_on_the_CobThis is one of my favourite side dishes that uses an outdoor grill.  I individually wrap the corn, so they stay warm while guests eat their meals, so this recipe shows how to prepare one.  For more, just repeat this recipe for each ear of corn.

While they can cooked together, I find they will not keep warm as long once they are removed from the foil wrap.


  • 1 ear of corn (also known as maize)
  • 1 tablespoon (15 ml) of butter
  • ¼ teaspoon (1.25 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper
  • 1 sheet of aluminium foil approximately 12 x 12 inches (30 x 30 cm)


  1. Shuck then rinse the corn.
  2. Cut off a sheet of tin foil, should be big enough the completely envelop the ear of corn.
  3. Place corn over aluminium foil for the following steps.
  4. Using a fork apply butter directly on the cob, spreading over its entire surface.
  5. Sprinkle salt and pepper over the corn.  Otherwise substitute salt with an alternative like Mrs. Dash.
  6. Wrap the corn in aluminium foil.  To avoid leaks, be sure to twist the ends prior to folding in.  Otherwise there is risk flare-ups on an outdoor grill.
  7. Place on a grill set to high-flame for 2-3 minutes.
  8. Set flame to low then rotate corn ever 2-3 minutes for about 18 minutes.  When ready the corn will audibly sizzle even when removed from grill.
  9. Keep wrapped to stay warm.  To serve, unwrap and enjoy!