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Moments captured on instagram last month.

Since cooking is a form of relaxation for me, not just a quick preparation in order to eat and go, I like to make the most of the time I spend in the kitchen. Oh, you might know the type—you may even have your own collection of favorite pans or knives that makes your cooking experience just that much better. So I know I’m not alone on my wish for particular things in the kitchen.

I am not sure what it says about me or my attention span, but when I’m in the kitchen, I usually have something to listen to. Sometimes it is a podcast (I still have this dream of speaking French, you see) but most of the time, it is music. Sometimes loud, other times a degree above a whisper. And while I am often OK just letting the internet radio come up with a random selection of tunes for me, I do like a good playlist. With the seasons changing and happy afternoons spent in the kitchen, I needed some muscial accompaniment. I thought you might, too, so I’m sharing it with you.

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I am pretty sure that I am not cut out to be a chef, you see, at heart I am just a recipe follower. Perhaps I need the structure a recipe provides, that bit of guidance that lets you know you are on the right track. I am however, pretty good at modifying recipes so maybe all hope is not lost. But branching out and making something up, that I can not do. Or perhaps I should say haven’t done. Likely because I’m too scared of failing. This however is the type of cooking that I would love to be able to do. As well as finishing reading the five half finished books that I have stacked up on  my night stand, this fall I have also decided to challenge myself to create an original recipe.

As a kid we didn’t grow up having pie all together that often, my mom wasn’t much for making pies. I recall tackling the Thanksgiving pumpkin pie one particular time, while Ginger prepared the rest of the dinner and surprisingly enough, I always remember getting rave reviews. This may just be a figment of my imagination, but who’s to say really. So for my original recipe creation I have decided to play to my strengths and make a pie.

This recipe brings together a few of my very favourite things: fragrant and juicy pears, tangy lemon and a hint of the fresh-cut wood and rosemary flavour of lavender. I tested this recipe out a few times, once with the pear peels on and once with them off. I personally like the peel on, I think it helped to bring out a little more pear flavour. However you choose to do it I think that you will enjoy the lovely mending of flavours. Fanfare please!

Pear Pie Scented with Lavender & Lemon

For the crust:  Adapted from Bon Appetit
1 1/4 cups all purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon Fleur de sel (heaping)
1/2 cup chilled unsalted butter, cut into small cubes
3 – 4 tablespoons ice water

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4 – 5 pears cored, halved and sliced thinly (the peels can left on or off)
1/4 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon dried food grade lavender
1/2 teaspoon lemon zest
1 lemon juiced

Directions
I always make my pies crust by hand, I’m hardcore that way/I don’t have a food processor. If you want to be hardcore too, make sure that you have all your ingredients on hand and measured out before you start working with the butter. The less time you spend working with your butter the flakier your crust.

Combine flour, sugar, and salt in a medium mixing bowl. Add butter to the mix and blend using a pastry cutter or your hands until a coarse meal forms. Slowly blend in just enough ice water to form the dough into a crumbly ball. Flatten the ball into a disk, wrap in plastic wrap and chill for 2 hours.

Preheat the oven to 350 degrees Fahrenheit.

Place the sliced pears in a large mixing bowl. Sprinkle the flour, sugar, lavender, lemon zest and juice over the pears. Lightly toss the pear mixture until evenly coated.

Removed the chilled dough and place it on a well-floured working surface. Using a rolling pin,  roll-out the dough to about 1/4 inch thick. Roll the dough up around your rolling pin and carefully transfer it to a 9-inch pie dish. Gently settle the dough into the dish.

Pour the filling and all of its juices into the dough-lined pie dish. Roughly fold the edges of the crust up over the filling forming a rustic crust.

Bake the pie for 55 minutes, until the pie crust develops a deep golden color and the pear juices are bubbling.

Place the pie on a rack and allow the pie to cool. Cut into slices and serve with whipped cream.

I’m really excited to share a little project Tina and I have been working on. It’s no surprise that we’re all about good food here—sometimes it’s fast and tasty, other times the recipes are better suited to a weekend meal. But never have we tackled a meal, a full range of dishes that you can pair together for a meal with family and friends, until now. That’s right, Tina and I got together and planned this meal to share with all of you. We prepped and cooked together, perhaps even danced around the kitchen a bit, despite an oven that blew up on us! We had some bites and bubbles in the garden, even using some of our bites to barter for oven space from a friend! Then we moved to the patio for a meal—warm in the late afternoon sun. And then we shared it all right here! I hope you will love what we’ve put together for you. Here is a little sample to get you started…

Simple and delicious, this meal comes together quickly, whether you prepare it in advance, or with a little help from friends on a leisurely afternoon. And with this handy PDF as a starting point, you could even share it around to friends as a shopping list for their contribution to the meal. However you put it together, I hope you’ll enjoy some good food with friends soon.
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Click here to download the PDF, Dinner with friends, and start the party…

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I come from a family of people who linger. I don’t need to share all of the details, but there is this epic story of my dad sipping a latte all the way from Vancouver proper up to Whistler. It is a bit of a drive and most people would have finished the drink in the walk between the coffee shop and the car. And while I won’t be found sipping up the last drops of coffee from my cup hours later, I’ll likely be lingering too long over something else.

One of my favorite places to linger has to be the kitchen. I know some people feel like the kitchen houses the equipment needed to prep a meal and once that is done, get out! At my house, the kitchen seems to be the focal point of the whole house. Throughout the day, many hours are spent in this room—we wake up there with cups of warm coffee and wrap up the evening there too, trying to fit in bits of conversation over the happy sounds of the boy playing close by. And when we’re enjoying a relaxing meal, it seems like the perfect time to bring out the artichokes.

Artichokes are really in season two times a year—spring and then again in the fall. Of course, these days it seems like one can find artichokes no matter what time of year. But I like finding them in season for better selection and price. More artichoke meals for my dollar, you know?

Don’t be fooled into thinking that bigger is always better. With artichokes, one must consider the pot size needed to cook these beauties. If the artichoke gets too big, it might almost require its own pot for cooking, which is not great when you are cooking for friends! And speaking of friends, that is where this recipe comes from.

For the better part of my life, artichokes have always been cooked in a pot of boiling water. It works well, but plan accordingly because it can take a while to cook a pot of artichokes. Then, a few years back, I stumbled over the idea of roasting artichokes. It might take even longer than the boiling routing, but the flavor that builds up is amazing. And talk about simple, just slide the pot into oven and wait for an hour or two.

But what about that day when you decide to make artichokes for lunch with friends? It’s a great idea, sitting around the table chatting and pulling leaves off of piles of artichokes. In that case, you’d better have a plan up your sleeve. And what’s where this gem of a recipe comes in. Feed a few or a crowd, this tasty preparation is sure to be a hit.

My “recipe” is a little loose because it is dependant on how many are eating, the size of the artichokes and what else will be served with the meal. With the large artichokes that are in season now, I usually plan on half an artichoke per person. It leaves room to serve a few other dishes alongside it. And don’t even think about substituting the butter out for olive oil or anything else. The browned butter that results is so very important to the flavor that developes in this dish.
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Braised artichokes

Artichokes, washed and trimmed

Butter

Chicken broth

White wine, optional

Fresh herbs, optional (I used a few sprigs of thyme, sage, rosemary and fennel)

To prepare the artichokes, slice in half, starting with the stem first. The artichokes will begin to darken as soon as they are cut, so work with one artichoke at a time. Scoop out the choke and some of the smallest leaves.

In a large pan, melt a generous pat of butter over medium-high heat and add the artichokes, cut side down. Allow to cook until beautifully golden and fragrant, about seven to 10 minutes. Don’t hesitate to add a little more butter if the pan looks dry. Add enough broth and wine, if using, to cover the bottom of the pan to about ½-inch deep. Nestle the herbs in the pan. Bring the liquid to a boil, then turn the heat down to medium and cover with a lid.

Allow to cook for about 20 minutes, checking to ensure there is enough cooking liquid at about the 10-minute mark. If not, add a little more liquid. Check for doneness by poking the heart with a knife, very gently of course! The knife should go in easily, much like a properly cooked potato.

Remove from heat and serve immediately. Garnish with dipping sauces as desired.

Last week we journeyed out to a local farm together and this week I am pleased to invite you to my table. With the amount of rain that has been falling here on the coast, hearty comfort foods have seemed like the best use of the produce that I had picked up on the farm.

Three vegetables that really shout out fall and comfort to me are: artichokes of course, brussels sprouts and pumpkins. Now I want to talk about these three guys for a few different reasons, firstly because artichokes are my favourite and I don’t think enough people eat them, secondly brussels sprouts are delicious and should show up of your table more often than just at Thanksgiving and finally because a stuffed and baked pumpkin is an amazing show stopper of a dish.

Here are a few of my current favourite ways to prepare these fall lovelies:
Brussels Sprouts with Bacon and Raisins 


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Braised Artichoke with Griddled Polenta Cakes with Caramelized Onions, Goat  Cheese, and Honey

Pumpkin stuffed with everything good, take a look at Ginger’s version that she shared with us last fall and of course Dorie Greenspan’s recipe which inspirered all this pumpkin craziness in the first place.

I hope that these lovely (if I do say so myself) dishes from my table will inspire you to partake in some of the bounties of fall.

I just about cried when I realized that the frost got my garden the other night. I suppose one might say that I’ve grown a little too attached to my garden. And now that I think about it, it’s not so much the garden I was missing, it was my dahlias. Fall is the best time for the dahlias—the colors get more brilliant and the blooms are plentiful. In the cool fall air, the blooms out in the garden seem to last forever, usually right up until the end of October around here.  I hoped for one more sunny afternoon in the garden with a magazine and a drink under those happy plants. It’s always just “one more,” right? But there they were, gone just a few days into October. The only flowering plant that remains untouched is nestled up beside the house, still wildly vibrant in the crisp air.

It’s not just the garden—a little planted patch of land in the backyard. It’s the stillness of digging in the cool earth on a sunny morning, pulling weeds, gathering greens and other goodness that I’ve been nurturing. I think it transports me. It’s a quiet place to think amidst the swirl of my daily activities. I miss that when I’m not in the garden.

In the middle of all of this sadness about the end of another gardening season, I’ve been thinking about all that I love about the autumnal season. After all, I do have an extensive scarf collection that’s just waiting for the cool weather. I love turning on the oven for most evening meals, roasting, braising and baking warmth and deliciousness into the cold night. Sunny afternoon walks crunching through the falling leaves. Long evenings when it is a tough choice between a hot bath or a good book and a pot of tea. Not to mention how cozy my slippers feel right now.

Not everything in my garden has been frosted yet. Oddly enough, there is still plenty of basil that made it through the chilly nights. In my experience, that is usually the first thing to go, so at the first threat of frost, I was out in the garden collecting armloads of basil to make pesto. Silly me, I should have been picking flowers. Happily the mint and the strawberries are growing steadily in the cool weather. Turns out all is not lost, I can still enjoy some delicious Moroccan mint tea and handfuls of tiny strawberries.

So when the warm weather hit this past weekend, I decided not to delay any longer on that pitcher of sangria I’d been planning on all summer. The ingredients have been seasonally adjusted to include apples and cider as crisp and refreshing as an autumn afternoon. I’m hoping there are more glorious days of fall for you to enjoy this recipe!

Hard Cider Sangria

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1 small apple, quartered and thinly sliced

1 navel orange, quartered and thinly sliced

1 1/2 cups chilled apple juice

2 tablespoons fresh squeezed lemon juice

1/4 cup brandy

1 22-oz. bottle of hard apple cider

In a pitcher, combine the sliced apples and oranges. Add the chilled apple juice, lemon juice and brandy. Allow the flavors to meld in the fridge, if time allows.

Just before serving, add the cider to the pitcher and stir to combine. Spoon some of the prepared fruit into tall glasses and fill with ice. Top with the apple cider mixture.

What happens when you mix a farm with a table? You get a fable! hahahahah. Anywho, farm to table is a term that you hear thrown around alot these days. So when I went to the farm I decided that I would have to bring home a bunch of stuff that you are sure to see on my table in the not so distant future. The farm is an excellent place to spend a warm fall afternoon, not only are there often big hairy cows, goats and donkeys, but you can sometimes find really cool things like a real live artichoke patch!

I have been an artichoke addict for my whole life, seriously, since I was a small child I have always loved them. Ginger and I grew up in a small town where artichokes were few and far between. When they did show up in the grocery they were a very special treat. Thinking back to my childhood, the thing that strikes me as funny is that some how we never grew artichokes in our garden. We had a huge garden filled with just about anything you could think of, but for some reason, no artichokes. Crazy I know, being that all four of us love them. Anyway, you can imagine my delight when as we drove onto Westham island I spied a sign that read: Organic Artichokes, next right.

We turned right and took the farm by storm! We explored the pumpkin patch, visited the animals…

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Until we found them, the beautiful rows of flowering artichokes…

Apparently, a lot of us like crispy food. At least according to a few of the food magazines I’ve been reading lately. I found myself questioning whether I would really fall into the crispy food category. But then I got to thinking about one of my all-time favorites, popcorn, I began to wonder. Crunchy and undoubtably crispy, popcorn has definitely got texture. And then, I made these crispy potatoes that have been a summer-time favorite around here for a few years now. And with that, I suppose there is no denying it. I’m one of those kids who likes the crispy food.

A few summers back, I found a recipe in Gourmet that was a revelation to me. Sure, I like potatoes—they grace summer salads and winter curries and I’m not above the french fries. Mashed potatoes are a holiday favorite and cheesy gratins make autumn just that much better. But potatoes, just potatoes as a mainstay at dinner?

But once my favorite stall at the farmers market starts bringing in their fresh potatoes, I can’t resist them. New red and white potatoes, purple and fingerling potatoes. I have to find a way to use them all. This recipe looked simple and delicious. It’s been a favorite ever since…

Over time, I discovered that I like to use the fingerling potatoes in this recipe best of all. They seem to stay together a little bit better as they are cooked. Near as I can tell, they are called Rose Finn Apple fingerling potatoes. The trouble is that these potatoes are not readily available in most grocery stores, so try it out with the most lovely potatoes you can find. Also, the number of potatoes you cook will depend on the size of the potatoes and the number of people are you cooking for. I’ve included some rough estimates to get you started.

Crispy Smashed Potatoes
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Adapted lightly from Gourmet, August 2009

6 oz. potatoes per person, scrubbed clean

Parmesan cheese

Salt and pepper to taste

Place potatoes in a medium saucepan and generously cover with water. Salt the water and place on high heat. Boil until potatoes are almost tender, but err on the side of uncooked. Drain immediately and allow the potatoes to cool.

When the potatoes are cool enough to work with, set them on a cutting board. With the flat edge of the knife, gently press on the potatoes to flatten them, keeping them together as much as possible.

In the meantime, heat a large frying pan at medium heat and add enough olive oil to coat the pan. Place potatoes in the pan and let cook undisturbed for about 15 minutes, turning once. Once both sides are golden brown, remove from the pan. Serve potatoes with a generous shower of freshly grated Parmesan cheese and pepper.