» Recipes

I know, I know, it has only been a few weeks since we last cooked the cover of Bon Appétit but… what can you expect really? Have you taken a look at the May issue?

If, you want to buy medicinal solution but at the same time not willing to share their financial information. super viagra uk There are many counterfeit stores, promising to offer medications, but generic levitra pill in actual they don’t. You need to consume Kamdeepak capsules two times daily with milk or water cialis active for 2 to 3 months, you are advised to seek immediate medical help. They start to feel tired more of buying here buy cialis online the time. The cover as always looks delicious, but the moment I realized there was maple syrup in the batter, I was extra sold on making these pancakes! Well, that coupled with the fact that pancakes have always been a favourite breakfast food of mine. So, a few weeks ago when Ginger and I were planning her upcoming visit we decided that including these hotcakes in our menu plans for the weekend was a must. Truth be told these Blackberry Farm’s Griddle Cakes were the second thing we cooked after Ginger’s arrival.

These delightful maple pancakes where just about as big of a treat as getting to spend a long weekend together with Ginger!

There is a small corner of my mind that is always flirting with the concept of savoury drinks. It started a few years back when I was working as a barista and doing the occasional competition. I had grown tired of the sweet drinks. Seriously, we are so bombarded with sweet drinks that something a little savoury always sounds like an intriguing break to me. The problem with savoury drinks is that they are tricky. I have tried numerous ideas, and based on trial and error I can tell you this for sure, NEVER EVER EVER make yourself a sparkling iced Americano. Really bad idea. If you think about the number of savoury options that are out there, the caesar and the bloody mary are two of the few drinks that come to mind. Perhaps it is a sign, savoury is just to tricky to make well.

I however am not ready to give up on the idea just yet. Perhaps the answer to the savoury drink conundrum lies in infused syrups. In fact some of my favourite coffee drinks are ones that feature herb infused syrups. So, a few weeks ago when I saw Love and Lemons Lavender French 75 it got me thinking about what other options might just work. I decided to start slowly with this recipe from Martha Stewart. It is lightly sweet, a little tart and has just a hint of celery on the end. If you aren’t to sure about savoury flavours in a cocktail this is the place to start.

Celery French 75
Adapted from Martha Stewart

1/2 cup sugar
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2 tablespoons packed fresh celery leaves, plus more for garnish
3/4 cup fresh lemon juice (from 4 to 5 lemons)
6 ounces gin, chilled
1 bottle (750 mL) sparkling wine, such as cava or prosecco, chilled
lemon twists, for garnish

Directions
In a small sauce pan combine sugar and water. Simmer the mixture over medium heat, stirring until the sugar has dissolved. Remove pan from heat and add the celery leaves. Allow to cool. Strain out the leaves and discard.

For the cocktail, combine 1 tablespoon of celery syrup, 1 tablespoon of lemon juice and a half an ounce of gin. Top with sparkling wine. Stir lightly to incorporate. Garnish with a celery leaf or a twist of lemon.

I haven’t always been in the loop regarding Cinco de Mayo. But I am generally pretty excited for any chance to add a party to my routine! I had only just mentioned this to my husband before he started coming up with questions for me—what was I doing celebrating Cinco de Mayo? This wasn’t my holiday, nor that of any of my people. What business did I have poaching someone else’s party? Apparently he is a little more possessive of holiday celebrations than I am. I suppose this might have something to do with the fact that I’ve been straddling two different holiday calendars for years.

Ever since I moved to the US, I’ve been back and forth between various holidays. How am I to handle Thanksgiving with the Canadian holiday in October and the American in November? No matter, I’ll celebrate twice! Is the May long weekend Victoria Day or Memorial Day? They are not the same weekend, but close enough to cause confusion. And let’s be honest, I wasn’t really thrilled to have to give up the extra holidays that seem to pepper the Canadian calendar or answer the now-routine question of “What, you mean it’s not a long weekend for you?”

Perhaps fueled by this shedding of vacation days, I’ve been eager to pick up more. And what’s more, these holidays come with the chance to discover new flavors. First up was Bastille Day or le quatorze julliet—why not throw another holiday into the month of July? It actually fit perfectly with what has become a French-inspired month in our house as we follow along with the epic three-week Tour de France.

So far, I have not been able to connect Cinco de Mayo with any cycling event, which I am sure would help its acceptance at our house. But that might be why they invented margaritas. And while I lack any real knowledge of traditional foods prepared for this meal, I figured that a taco party couldn’t be so far off course. We love those around here. And while I usually favor vegetarian taco fillings, this spicy chicken seems like a special dish to make for a holiday or get-together.

So it may not surprise you, but I am going to take a little break from my Monday post next week. I’m going to be in beautiful Vancouver, B.C., visiting Tina. And if all goes as planned, we’re going to spend a few hours of Cinco de Mayo running a half marathon together. And if that isn’t reason to celebrate, well, I don’t know what else could be! Except for those margaritas…

Chicken Tinga

Adapted from Sunset magazine

This tasty filling works well with tacos or mini tortillas. I liked the fixings piled high on crisp tostaditas, so I am listing that preparation here.

Tostaditas
Vegetable oil
16 small corn tortillas

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1/4 cup chopped red onion
1 shallot, finely chopped
1/2 teaspoon salt, plus more to taste
1 6 oz. can tomato paste
1 1/2 tablespoon puréed canned chipotles in adobo*
2 teaspoons sugar
2 cups cooked and shredded chicken

Garnishes
Finely sliced green cabbage
Fresh pico de gallo
Thinly sliced radishes
Crumbled queso fresco
Avocado, cut into thin slices
Crema, thinned with water so it’s pourable
Cilantro leaves
Limes wedges

Make tostaditas: Heat 1/4 inch oil in a large frying pan over medium-high heat. Once oil begins to shimmer, add tortillas to the pan and cook until golden, about 2 to 3 minutes, turning once. When done, transfer to a paper towel-lined plate and set aside.

Cook tinga: Spoon 1 tablespoon of hot oil from the tostaditas into a second frying pan. Over medium heat, sauté onion for a few minutes until soft and golden. Add in shallots and salt; continue cooking for a few minutes. Stir in 3/4 cup water, tomato paste, chipotle sauce and sugar and mix to combine. Add chicken. Cook for about 2 minutes, until mixture is bubbling. Add more salt to taste and more water if needed to keep the mixture saucy.

To serve: Set tostaditas on plate and serve alongside the tinga and garnishes.

*Purée the contents of the can and freeze the remainder. It keeps beautifully in the freezer and is so convenient.

A few weeks ago I shared with you one of the perks of being involved in a food blog. This week let me enlighten you with the second reason. Recipe testing. One of my co-workers showed up to the office earlier this week with a little tub of roasted almonds from Whole Foods. Orange ginger almonds to be exact. We all gathered around her desk to sample the almonds. We marvelled over their roasty taste, their sweet crunch, the spicy ginger and tangy orange flavours. We looked at the ingredients, wrote them all down, discussed some tactics for making the nuts and finally I was challenged to recreate the recipe and post it.

Not one to back down from a challenge, I accepted and here we are. Since I am not the recipe creating queen, through a quick google search I was lucky enough to find that just about everyone and their dog is in love with Whole Foods orange ginger almonds. There where recipes galore and I even found the original recipe. Problem is, they are all different. Some called for egg whites, some for honey, some for sugar, some were baked in the oven, others on the stove top!

It was all too tricky for me, I needed a distraction. So I saddled up to the computer and ordered myself a new pair of running shoes. With the shoes ordered, I was ready to make some decisions. Honey, salt and baked on lower heat for longer.

Orange Ginger Almonds
*These aren’t exactly like the Whole Foods almonds. But they are highly addictive.

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1/2 of a navel orange, zested and juiced
1 teaspoon ground ginger
3 tablespoons honey
1/2 teaspoon coarse salt

Directions

Preheat oven to 300F.

Zest and juice half an orange. In a mixing bowl combine almonds, orange juice, zest, ginger, honey and salt. Mix until combined.

Line a baking sheet with parchment paper and spread almonds out in a single layer. Bake for 20-30 minutes checking and stirring often.

Let cool completely before serving. Store in an air tight container.

I’ve been trying to adopted a Swedish mindset to this chilly spring we’ve been having. Just this weekend, I was listening to Rick Steves and his weekly radio show. This is a dangerous program for me because my love of travel is always piqued by his interviews with tour guides and residents of faraway cities. His subject for a portion of this week’s show was Stockholm, Sweden. This city has not been on the top of my travel list, but I was intrigued by the descriptions of its residents and their tendency towards an outdoor lifestyle, no matter what the season. The tour guide described cozy restaurant patios where you could go to enjoy a drink, complete with toasty blankets for those evenings a little extra warmth is needed.

This was all of the motivation I needed to pull out a cozy blanket from the closet and head out to the patio. It’s really not that warm yet, but when the sun starts to shine, I feel like I really must be outside to enjoy it. And now, wrapped up in blankets, we’ve been enjoying brief slivers of sunset sky before heading indoors for the evening.

If you’ve been reading along, you’ll know that I’ve had a bit of spring fever in the kitchen recently. The changing seasons make me look for the next dish that is going to sum up the flavor of the moment for me. Salads of all proportions have been popping up—platters and bowls that take over the meal with their green crunchiness and leafy goodness. But spring isn’t wholly captured in a salad bowl. The other thing I’m searching for is food that feels light after a season of warm and filling. Hmm…meringue, anyone? It’s time for one last hurrah for the citrus, and quickly, before the rhubarb takes over the place.

For years, I’ve been sidestepping the crust on any piece of pie that I’ve ever been served. Sure, I love the fillings—spicy pumpkin, luscious summer cherry and creamy lemon. Better still the toppings, a dollop of whip cream, scoop of ice cream or an airy cap of meringue. But no matter what the filling, my perfect pie would certainly be crust free.

So I do find myself a little surprised to have never really considered the option of deconstructing the pie, leaving the crust behind to focus on my favorite part of the dessert. But all that has changed when I found the recipe for lemon meringue pots de crème in The New York Times a few weeks back. I’ve got some lost time to make up for now!

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Adapted from The New York Times

1 1/2 cups half and half
1/2 cup whole milk
1/2 cup sugar, plus 4 tablespoons
4 large eggs, separated, room temperature
3 tablespoons cornstarch, sifted
Pinch of salt
2 tablespoons unsalted butter, softened
1/2 cup lemon juice
Zest of one large lemon
1 tablespoon finely chopped pistachios

Heat half and half and milk in a heavy saucepan or a double-boiler until warm and steaming. In a large mixing bowl, combine egg yolks, 1/2 cup sugar. Sift the cornstarch and salt into the mixture, stirring frequently to prevent lumps.

Slowly whisk 1/2 cup of the hot milk into the egg yolk mixture, then slowly add the remaining milk and mix well. Pour back into saucepan and cook over medium-low heat, whisking constantly, until the custard thickens, about 3 to 5 minutes. Remove from heat and stir in butter, lemon juice and zest. Ladle the custard into 6 4-ounce ramekins. Cover with plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees. Combine pistachios and 1 tablespoon sugar in a small bowl. Combine egg whites and remaining 3 tablespoons sugar in a bowl. Beat until stiff peaks form. Spoon the meringue onto each custard, using all of the meringue. Sprinkle with the pistachio-sugar mixture. Bake until tops are golden brown, about 10 minutes. Keep at room temperature until ready to serve.

Have you ever had someone tell you that they would basically disown you if you didn’t cook something for them? Yeah, that happened to me. The whole ordeal started about a week and a half ago at the grocery store when my partner in crime noticed the April cover of Bon Appétit. He is either fairly observant, or maybe just an eavesdropper, but he certainly is a tricker and some how knew how to play me to get just want he wanted. After examining the cover he said to me “Hey, weren’t you and Ginger going to try to cook the cover of Bon Appétit again soon?” You can guess what happened next. I absent-mindedly confirmed his suspicion and the next thing I knew the magazine was in our grocery bags and I had committed to spending my Sunday making Fried Chicken Sandwiches with Slaw and Spicy Mayo.

Long story short. I cooked the cover and it was delicious!
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This weekend, we headed out adventuring. On this particular sun dappled day, this means that we throw everything in the car, including at least three cameras for me, and start driving. Maybe we’ll head for the mountains where I see a skiff of fresh snow or for the wheat fields that are rippling green in the wind. No matter where we go, the sun shines warmly and the clouds chase each other across the sky. This is a difficult concept for a 3-year-old. The usual questions of “Where are we going?” and “What will we see when we get there?” have no good answers. Happily, everything ended well when we found an old train depot and a caboose at the end of our journey. I couldn’t have planned that part any better!

Even though the air is cool, I know spring is coming. No matter that there is a frost warning tonight. I am keeping that spring feeling in the air with my continued quest to brighten up our meals with a new round of salad options. In part, you could say that I am just trying to clean out the fridge to make room for the massive load of asparagus that is soon to follow. You wouldn’t be wrong.

In the meantime, you might not be familiar with celeriac, or celery root as it is sometimes known. Or perhaps not up on the idea of using it in salad, but I think this is something worth trying. All winter long, celeriac is cooked and stewed up in warm and cozy dishes. But sliced up nice and thin, it adds great texture to salad. And better still, it’s all raw, if that’s your thing, ahem…!

I’ve been meaning to share this salad for some time. It makes use of some of the most available wintertime produce, yet still manages to be fresh and new. As the season has progressed, I’ve changed it up to keep up with my citrus selection. Plus, it seems that the arugula and mint are getting a kick out of our cool sunny weather. And I know I’m not the only one eeking out the last few meals of delicious winter produce. My friend Emily has this stunning recipe up on Food 52 right now.

And on this sad Monday, I realize I have a lot more to be thankful for aside from salad or springtime or sunny days. But sometimes the best I can do in these crazy moments is sit for a quiet minute do just that—be thankful.

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Adapted from Cooking Light

1 small celeriac root, peeled and cut into matchsticks, about 2 cups
2 cups thinly sliced celery
1/4 cup thinly sliced red onion
2 tablespoons olive oil
Juice of 1/2 lemon
1/4 teaspoon salt
1/2 teaspoon pink peppercorns
Freshly ground black pepper
1 large pink grapefruit, peeled and segmented
1 cup baby arugula
1/4 cup Italian parsley leaves
1/4 cup fresh mint leaves, torn

Combine celeriac, celery and red onion in a bowl. Toss with olive oil, lemon juice, salt, pink peppercorns and black pepper. Let stand for at least 30 minutes.

When ready to serve, add grapefruit segments, arugula and fresh herbs.

One of my all time favourite things about having a collaborative blog with Ginger is the opportunity it provides to play off of each others ideas. That is exactly what I did this week. I’m sure that you remember Ginger’s decadent Cheesecake with honeyed apricots. When I saw it I nearly lost my mind, apricots, fresh or dried are a favourite of mine, and as luck would have it I was on the hunt for a delicious, quick and easy dessert.


I knew that a cheesecake, as yummy as it would have been, wasn’t quite in my timeline. So I stole the honeyed apricots idea, it fit with my timing and I began searching for something to pair them with. In these types of situations I like to turn to google for help. I did numerous random searches like “best easy dessert in the world” or “quick and easy dessert”, what kept coming up for me was Panna Cotta. Apparently, if you don’t know how to make Panna Cotta, you should, because it is a lifesaver. Not only are the ingredients simple but you can easily fancy it up with a little fresh fruit, a compote or honeyed apricots!

Perfect Panna Cotta
Server 4 | Adapted from David Lebovitz

You can find the recipe for the Honeyed apricots with Ginger’s cheesecake recipe.

1 cup half-and-half
1 cup whole milk
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1 teaspoons of vanilla extract
1 packets powdered gelatin (about 4 1/2 teaspoons)
3 tablespoons cold water

Heat half and half, milk and sugar in a sauce pan. Once the sugar has completely dissolved remove the pan from the heat and add in the vanilla.

Lightly oil four custard cups or teacups with a flavourless oil.

Add cold water to a medium mixing bowl and gently sprinkle the gelatine powder over the water. Allow to sit for 5 to 10 minutes. Pour the warm Panna Cotta mixture into the medium bowl and stir until the gelatine is full dissolved.

Divide the Panna Cotta mixture amongst the four oiled cups and chill until firm. This will take about 2 to 3 hours. If you are unmolding your Panna Cotta run a sharp Knife around the edge of the dish, unmold onto individual serving plates and top as desired. Enjoy!

I am starting to get a little antsy for spring. We’ve had a few days of invitingly warm weather with all of the trimmings of spring—lovely temperatures and blue skies filled with drifting white clouds. The trees are beginning to send out anxious green leaves and the tulips are exploding with color. It seems like the season is taunting us though, because just when we set up the patio, the temperatures take a dive and we hurry back inside to warm up. I don’t really mean to complain, but this year I am really looking forward to the warmer months ahead.

Since the weather is not consistently cooperating yet, I’ve begun to force the issue at the table with our menu choices. The comforting and filling soups of winter are gone, saved for another season. My roasting pan is taking a bit of a break from cauliflower and cabbage. Instead, I’ve been looking to vegetable combinations in crunchy salads to make our meals feel a little lighter. I pulled my mandolin out of the pantry and I’ve been thinly slicing everything from radishes to fennel and endive. For some reason, the paper-thin slices of these vegetables evoke spring, even though they have been in my salad rotation for months now.

Our unusually warm winter may have had a hand in it, but I have a row of arugula from last year that is coming on in full force right now. It is a wild variety with leaves shaped like that of a small dandelion. Tufts of dark green foliage are sprouting up in the garden and growing at a surprising rate. While there are not enough greens to fill the salad bowl, I know I’d better keep them trimmed before they get ahead of our salad habit.

So when I found a salad recipe that plays the tongue-tingling pepper bite of arugula off of salty halloumi cheese and tart cherries, I was excited to give it a try. Around here, halloumi is known as “barbecue cheese” by my son. During the warm summer months, I like to throw a couple of slices onto the grill, pairing it with just-cooked vegetables or fresh salads. In this recipe, the cheese is cooked on the stove, which works well even if your patio is not quite ready for spring!

Spring greens and halloumi salad
Serves 4

Adapted from Sunset magazine

Dressing

3 tablespoons olive oil
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1 tablespoon lemon juice
1 teaspoon dried mint leaves, crushed
1/2 teaspoon salt
Freshly ground black pepper

Salad
1 small fennel bulb, trimmed and sliced thinly
1 tablespoon lemon juice
5 cups salad greens
1/2 cup dried tart cherries
1 package halloumi cheese, drained and sliced into 1/4-inch slices
4 small sprigs of oregano

To make the dressing, combine the ingredients in a small bowl and whisk to combine. Set aside.

To make the salad, toss the sliced fennel with the lemon juice in a bowl. Combine the salad greens and dried cherries on a platter.

Heat a large frying pan over medium-high heat, add halloumi slices and oregano sprigs. Cook, turning once, until the cheese turns golden brown. The cheese will give off some brine as it cooks. Once the brine dries, it will be time to turn the cheese. Cooking time will be about 4 to 6 minutes. Remove the pan from heat and discard the oregano.

Toss the greens and cherries with just enough dressing to coat, then toss in the fennel. Arrange the halloumi slices on top of the salad and drizzle with any remaining dressing. Serve immediately.

The sun came out in full force this weekend and I attacked the patio and a few other areas of the house will equal force. Sweeping, trashing old plants that didn’t make it through the winter, giving a little TLC to the ones that did make it and finally I dusted off the BBQ. Around here, one of the indicators that spring is really here to stay, coincides with the first usage of the BBQ. It is official, spring is here.

It may be clear to those of you who often visit the blog, that I am not the hugest meat-eater in town. I don’t really know how to cook much meat therefore I often stick with recipes that call for bits of meat here and there, as opposed to a huge rack of ribs of some such thing. What that also means is that a lot of the traditional BBQ items never really make it onto our grill. And I am often left pondering what other foods could be prepared on the BBQ.

One of my favourite things to throw on the BBQ is homemade thin crust pizza. This no-raise recipe is fast and easy and works well as a base for pizza, flatbread or I bet you could even use it as a rustic wrap! Once I have whipped up the pizza dough I like to make a couple of variations, one tradition and a second experimental version. This usually leaves something for everyone, even the more adventurous members of the family. This time round my experimental version was topped with mozzarella cheese, potato, caramelized onion, a bit of crumbled bacon and finished with pea shoots after grilling. I have big plans for my next creation, I am thinking of an adaptation of  Kelsey from Happy Yolks Grilled Carrot + Carrot Green Pesto + Asiago Grilled Cheese  recipe. I’m pretty sure that it is going to be magic once new carrots start showing up at the market! Experiment or make something tried and true, it is up to you. I’m know both will be delicious.

Grilled Thin Crust Pizza
Makes two 10-inch pizzas | adapted from The Kitchn

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3/4 cups lukewarm water
1/2 teaspoon instant yeast
2 cups unbleached all-purpose flour
1/2 teaspoons salt

Preparing the dough
Fill a measuring cup with lukewarm water, add the yeast to the water and stir to dissolve. Add the flour and salt into a large mixing bowl and pour in the water and yeast mixture. Using a wooden spoon mix the dough until incorporated. The dough will be loose and sticky. Turn the dough out onto a clean working surface and knead until smooth and elastic. About 5 – 10 minutes. Add additional flour a tablespoon at a time if the dough is overly sticky. Divide into two equal portions, cover will a towel and allow to rest while preparing the toppings of your choice.

Grilling the pizza
Pre-heat grill to about 600F. Roll out the dough, roll until it is about 1/2″ thick, the dough will stretch out more as you transfer it to the grill. Transfer dough from the working surface to a cookie sheet or cutting board. Brush one side of the pizza with olive oil. Place the pizza oiled side down on the grill. Leave the BBQ’s lid open and cook for 3 minutes. While the first side of the pizza is cooking bring pizza topping out to the grilling area. You will need to top the pizza quickly so, being organized is helpful. Depending on your grill you may want to check the pizza half way thru the cooking time and rotate it if needed. Once the 3 minutes is up lightly oil the top side of the pizza and flip it, freshly oiled side down onto the grill.

Working quickly, add your toppings to the grilled side of the pizza dough. Keeping the toppings light seems to work best with this type of thin crust pizza. Once you have placed all your topping on the pizza, close the BBQ lid and cook for an additional 5 minutes. Using tongs or a flipper remove the pizza from the grill, cut into pieces and serve!