» The sisters

I am a lucky girl. You see, when Ginger returned from Paris she brought with her not one but two tins of my very favorite tea. I have been greedily sipping it every morning since. But something has been missing. Aside from the fact that Russian Earl Grey is best enjoyed in Paris, a yummy cookie would probably make drinking tea in rainy Vancouver a little more bare-able. Isn’t it traditional to have cookies with tea after all? And with Christmas just around the corner, making a batch of cookies seems like a natural fit.

I discovered something about myself while hunting for a recipe. I am often drawn to recipes that have cornstarch in them. I know, weird right. But it is true, throughout my life recipes with cornstarch in them seem to some how end up being the recipes I choose to make. Take for example one of my first forays into baking. When I was 6 or so I asked my mom if I could bake some cookies. “What kind of cookies would you like to make?” she asked. I ran off to the kitchen and returned with the box of cornstarch and declared that I wanted to make the recipe on the back of the box. It was a simple recipe, so she agreed. I made them, my family ate them, I gave some to my grandma and she ate them. For awhile I was certain I was going to become famous child baker. However, one fateful day while whipping up a batch of cookies I doubled the cornstarch and omitted sugar. That was the end of my run as a genius child baker.

Fast forward 20 years and you will find me in the kitchen again trying out a waffle recipe. I’m not a big fan of waffles, but that is another story for another day. But when I found a recipe that promised the lightest, fluffiest, most perfect waffles ever I was willing to give them a go. What was the secret that made these guys the lightest fluffiest waffles ever? Why cornstarch of course.

But back to the real story. I want cookies. And I want the perfect introductory cookie to Christmas baking. So when I stumbled upon a shortbread recipe that featured cornstarch I know it was a sign and I had to make them.

Grandma’s Shortbread

Ingredients:

• 1/2 cup cornstarch
• 1/2 cup icing sugar
• 1 cup flour
• 3/4 cup butter, softened

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Directions:

1. Sift together cornstarch, icing sugar and flour.
2. Stir.
3. With wooden spoon blend in butter until soft, smooth dough forms, shape into 1″ balls flatten with fork, or you can roll them 1/2 inch thick and cut into shapes.
4. Bake at 350°F for 15-20 minutes.

I am a little late coming to an appreciation for pumpkins. For most of my life, the only role pumpkin played in my culinary landscape was as filling for the occasional pie. For one thing, I don’t typically like pie. And pumpkin pie did nothing to change my mind. Which means pumpkin was pretty much a non-event in my kitchen.

Things began to change when I discovered a pumpkin muffin recipe in Gourmet. It was about Thanksgiving and I was looking for recipes to feed the family. The muffins turned out to be a hit and for several years, they have been a part of our Saturday morning routine once autumn rolls around.

This year things started innocently enough out in the garden. I had a wild idea to plant a little pumpkin for my son. In order to conserve space and accomodate for his size, I picked a miniature variety. We spent the summer noting its progress in the back corner of the garden. And when fall arrived, we happily harvested 10 small pumpkins. There is something about a garden that gives me extra motivation to make sure nothing is wasted, so this year, I’ve been looking for new ways to use up our little pumpkin collection. So far we’ve had a couple of successful curries, but it was the most recent stuffed pumpkin that really stole the show.

Some time ago, I tasted the remaining bits of a very delicious roasted pumpkin, stuffed full of goodness, at a work party. The recipe had come from Ruth Reichl and left me thinking about opportunities where I might make it myself. But opportunities to actually serve a 10-pound pumpkin seem to be few and far between in my kitchen. But enter the mini pumpkins from the garden and Dorie’s gentle reminder with another stuffed pumpkin recipe in her splendid cookbook and suddenly, stuffed pumpkin looked like it could be a reality.

While a recipe might seem like a good idea, in my experience, it is all about the size of the pumpkin. Roughly, a pound of pumpkin is going to be enough for one person. And while I haven’t tested it out, I’d be willing to bet that this would work equally well with squash as well. So, here are some ideas to get you started.

To prepare the pumpkin, wash it and carefully cut out the top, much like you would if you were carving a jack o’lantern. Clean out the seeds, saving them for another tasty treat, if you feel inspired.

I stuffed my pumpkin with bits of leftover baguette, small cubes of Gruyere cheese, a shower of snipped chives from the garden, along with a little thyme and freshly ground black pepper. The magic ingredient was likely the cream. Once the filling was prepared and stuffed into the pumpkin, I began to pour it on. Mixed with a little freshly grated nutmeg and salt, the cream softens the baguette and bakes into a savory little fondue of sorts.

There are endless possibilities for other additions. Top of my list would likely be a little bacon. But I wouldn’t be shy about trying different cheeses and herbs, either. Once you’ve chosen your ingredients and filled the pumpkin, pop the pumpkin lid on and slip it into the oven. I cooked my small pumpkin on a baking sheet, covered with a little parchment paper. A bigger pumpkin may require a little more support from a baking dish as it softens. I cooked mine for about 90 minutes in a 350 oven, checking for doneness with a skewer once I got past the one hour mark. A few minutes to rest and cool, and you’ve got a perfect fall dinner.

If that’s not enough to get you excited about pumpkin, here are some other links I’m working up the courage to try:

• Seasonal Whoopie pies.
• Risotto.
• Delicious salad.
• And who would want to forget the pancakes?

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In the meantime, you’ll find me out crunching in the leaves and dreaming about the tasty treats roasting away in the oven…

Charlie knows Christmas. And He knows that decorating is the best part of the season. Garlands are his personal favourite. How could a cat not love something made of string, tiny bits of paper and beads. Charlie also knows that after the garland is done it is time to put up the Christmas tree! Like Charlie, decorating has always been my favourite part of the holidays. Heading out into the woods with my dad and sister to choose a tree and then hang the decorations. Good times!

The first snow came early here in Vancouver and that was just the push that I needed. Decorating starts now! So on Saturday morning I got up a little early, made a pot of tea and got down to business. When I busted out the ingredients to make my garland Charlie was beside himself and chose a spot as close as possible.

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Having a full size tree of my own is fairly new for me, this is only my second year. So when it comes to decorations things are kind of slim pickings. I have decided to slowly grow a collection of decorations over time rather than just running out and buying everything all at once. So I’m left with plenty of opportunities to be a little creative and make my own decorations.

I am imagining draping this garland from the ceiling, I think it will be perfect. Inspiration for this garland came from a project on Poppytalk, the directions can be found there. Or you can watch my fancy video: Folded Paper Balloons.

http://youtu.be/2QFOGFAi3D8?hd=1

There’s no doubt about it, Paris has officially stolen my heart. No matter that my French is nothing to be proud of and that my scarf tying techniques still need improvement. I can’t think of a better place to work on both of those deficiencies!

My only complaint about my last visit was that my sister was not with me. That was understandable, since my own plans came together fairly last minute out of sheer need to get away. And while the timing couldn’t have been better on that front, I realized that future trips need to include more planning time so we can spend that time together.

For me, travel is not so much about what I can see. Don’t get me wrong, I am not going to miss an opportunity to stop by the Eiffel Tower. But some of my favorite moments might include regular treks to a nearby market. Especially once you have stopped by enough times to gain a little recognition with a vendor. This time, my regular stops by the produce stand yielded me a fresh piece of fruit with each visit. Fruit, at the cusp of ripeness and perfection, gently wrapped in a paper sack with a little packing for the journey.

And with that daily selection of choice ingredients comes the need for some time in the kitchen. Simplicity is key when you are traveling – no fancy dinners here. Just plain fresh good food, with the automatic additions of a baguette and wine. That time spent standing over the stove, gazing off into the courtyard, makes me feel at home.

Tina and I are always cooking together whenever we get a chance. Paris is no different. We roll up our sleeves, turn on some music and pour a glass of something before setting into the task at hand. Suddenly, the generous basket of chanterelles doesn’t seem to daunting to wash. The salad dressing becomes amazing with two sets of tasters sampling it. Cooking is always better with someone else.

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All of that shopping around is bound to bring inspiration. This time, the Raspail organic market gave me some ideas for a salad. Of course, the Sunday market on Boulevard Raspail is a dream to most food-oriented folks. One after another, vendors line the street with a range of everything organic. I was hungry when I got there and couldn’t help notice the vendor with the little tubs of take away salads. A simple fennel salad caught my attention and I ordered a little to take with me. (Don’t you doubt it, the hot potato galettes at the start of the market had me standing in line straight away, but I am talking about the salad today!)

Shopping done, we wandered over to the Luxembourg Gardens and found seats by the Medici fountain.  The gardens always seem like a perfect spot for a picnic, and my fennel salad made for perfect picnic fare. This simple salad consisted of roughly chopped fennel, dressed with citrus and a more than generous helping of pink peppercorns. I savored the moment, and the salad, tucking away the specifics in my mind for recreation later.

Fast forward a few weeks and I am standing in my kitchen. It’s not overlooking a courtyard. I’ve gathered all of the ingredients, not from an organic street market, but I’ve done my best.

It doesn’t take long – I slice up the fennel, a little thinner than my original salad. A bulb will do, depending on how many people you are serving. A generous squeeze of lemon juice, followed by a drizzle of olive oil and you are just about done. Salt to taste and pepper with as many pink peppercorns as you dare. Initially, I was concerned about overdoing it with the pink peppercorns, but as I learned, they are not the same as our usual black and white peppercorns. Instead, pink peppercorns add a fragrant and distinctly sweet flavor for foods. And, it really shines in this salad.

So here I am, sitting at my table with my dish of fennel salad and tasting Paris. I might as well be sitting right back at the fountain on that beautiful fall day. Really, it’s the simple things that end up meaning the most.

Like virtually everyone in the world I have comfort zones. Rules that I live by: I don’t touch raw meat, I certainly do not wear the shorts over tights look, and my home is always in a state of controlled chaos. Every line was crossed this week.

It all started when I turned down Scott’s offer to trim and cube the beef that I was planning to stew for a dinner we were having the next day. I should have realized that saying no to his offer would mean I would have to do it myself! I had decided to make My Go-To- Beef Daube by Dorie Greenspan, you can find the recipe in her cookbook Around My French Table.

I am the product of a vegetarian home. As a kid, we occasionally had turkey at Grandmas for Thanksgiving and Christmas. There was also that one very out of the ordinary occasion when grandma went out with the dog and grandpa’s rifle and shot a Christmas duck! And once in a blue moon my mom would come upstairs from the deep freeze with a couple of drum sticks and say she wanted fried chicken the way her mom made it. So, to say that I’m uncomfortable with raw meat would be the understatement of the year.

Last Saturday morning I could be found in the kitchen bemoaning the fact that I was stuck cutting the meat to Ginger who had graciously joined me with a bottle of rose via facetime from Paris.  What I wouldn’t have given to switch places with her! By the way, I would recommend that you run out and get Around My French Table and make that Beef Daube because it was fantastic, if I do say so myself.

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Now what about all those other insane little rules you maybe thinking. Well, on Monday I pulled out a pair of dressy charcoal short, black leggings and a pair of suede boots and marched right out the front door without even a second thought. On Tuesday chaos tipped the scale and the house became a disaster zone! 20 minutes before work I was scurrying around the house trying to tidy, moving things come one room to another and prepping dinner. Things ended badly with me nearly cutting off my finger.

Today I am about to cross the biggest thickest line of them all. I am kind of a private person. I have always felt that creativity is personal. Maybe I’m a little secretive or just don’t like having to explain myself or deal with critic. But most of my projects take place around the kitchen table and are only shared with a few people. Here I am laying it all out on the table, sharing my thoughts & ideas, my history & future and my life I guess. What was I thinking!

Now for some breakfast.

I am all for change, or at least I try to be. While there is no denying I am a creature of some habits, I also relish a change of pace. It’s kind of funny how the seasons sneak up on you like that. One moment you are living off of tomato sandwiches and just-peeled peaches and the next, you are dreaming of a pot of soup. But before I get to that pot of soup, here are a few looks back at summer, a quick goodbye before I move on…

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It was a beautiful season and I’m looking forward to seeing summer once again. But for now, I’ll cozy up in the kitchen and savor the warmth!

Fall came this week.

The colour of the light changed ever so slightly. A little softer maybe. And with the turn in the season I went to my closet and pulled out all the warm fuzzy cashmere I could find. Then I had a crisis.
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This weekend I learned that my friends seem to all have style icons. Where have I been! I certainly do not have a style icon nor has it ever crossed my mind. And no I’m not running around wearing a paper bag on my head, I’m aware of fashion. If you were to ask me who Kyle Maclachlan is I would said “Isn’t he the guy from that spread in Vogue with Linda Evangelista back in the 90’s?” I just have never thought about having a style icon.

So while I was pulling out all my winter sweaters and scarves I did a little style soul searching. I tried on numerous outfits. And then tried them on again and finally decided that I don’t really need a style icon after all, I just needed to make a kale salad.

Kale salad inspired by the many kale and quinoa salads on My Cooking Diary and the Tahini dressing by 101 Cookbooks