I don’t really have much to say today. Quite honestly the most difficult part of putting a post together for me is finding the right words. This week I’m going to give myself a little break.


For our little weekend excursion we headed to the Okanagan where the up side to living in a wonderfully warm and dry climate is the amazing wineries. The down side is forest fires.

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I am always amazed at how quickly things begin to grow again after a fire. This one happened threes years ago.

Late summer leaves me with too much fruit. Truth be told, I am a bit of a hoarder when it comes to fruit. I just can’t seem to pass up the peaches and the nectarines and the plums. But by the time I bring home my delicious finds, someone always reminds me that I may have purchased a few more things than I can reasonably eat! When that moment arrives, I make galettes!

I’ve always been a little afraid of pastry dough. It seems finicky and technical with all of its talk of ice water and cold butter. I haven’t really felt like I’m missing much, as pies have never been a favorite. But now I realize that pastry is not just for pie crusts and it seems like I’d better learn to get along with my pastry blender. But really, there is nothing mysterious, especially with this recipe. It thrives on a rustic appearance which leaves me plenty of room for practice!

When it comes to fruit, anything goes. Some days I’ll use a bruised peach, the last of the apricots or the black berries that won’t stop growing over the fence. Combine flavors or let something delicious go solo. This recipe allows for total control over added sugar, which I am loving right now, so add just what you need based on the fruit you are using.

This recipe feels more complicated than it really is, so don’t be daunted by the longish set of instructions. Just remember to read on through to the end! The added bonus is that it makes enough dough for two galettes. The dough keeps perfectly in the fridge for a few days, which makes for a wonderful weeknight treat. And while the galette lends itself so beautifully to summer fruit, it could also work equally well with a savory filling—tomatoes and Gruyère, anyone?

Summer galette

Adapted from Baking with Julia

1 cup flour

1/4 cup course yellow corn meal

1 teaspoon sugar

1/2 teaspoon salt

7 tablespoons cold unsalted butter, cut into pieces

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1/3 cup (approximately) ice water

To make the dough, combine the flour, cornmeal, sugar, salt and butter pieces in a bowl. With a pastry blender, work the butter into the flour mixture until the butter pieces range in size from small crumbs to small peas. Sprinkle the sour cream on top of the flour mixture 1 tablespoon at a time, tossing with a fork to mix in. Begin adding the ice water 1 tablespoon at a time, until a soft dough forms. The dough should be moist enough to stick together when pressed. Gently gather the dough and press it into a large ball.

Turn the dough out of the bowl and divide in half. Place each ball on a piece of plastic wrap and flatten into a disk. Wrap in plastic and place in the fridge to chill for at least 2 hours. It will keep like this for several days.

Filling and cooking the galette:

1/2 recipe galette dough, chilled

Generous 1 1/2 cups fruit

Sugar

Minute tapioca (optional)

Place baking rack in the lower third of the oven and preheat to 400º. Prepare a baking sheet, covering it with parchment paper.

Place the dough on a lightly floured work surface or Silpat and roll into a thin circle, about 10 inches across. Since the dough is soft, you’ll need to work carefully, using a little flour to keep the dough moving around. Transfer the dough to a prepared baking sheet.

Spread prepared fruit on the dough, leaving a 2-inch border. If your fruit it quite ripe and juicy, consider adding a teaspoon or two of tapioca to the very bottom layer of fruit. It will help keep the jammy juices inside the galette. Depending on the sweetness of the fruit, sprinkle with a tablespoon or so of sugar. Fold the border of dough up and onto the fruit, allowing it to pleat naturally. Sprinkle the dough with a teaspoon or so of sugar, if desired.

Bake the galette for about 35 minutes, or until the pastry crust is golden and crisp. Remove from the oven and allow to cool for at least 10 minutes. Serve warm or at room temperature.

The galette is best enjoyed the day it is made.

It seems like just yesterday that I was whining about the weather and the super slow start to summer and here I am again whining about how quickly it has come and gone. Well just about gone. And it was only a couple of days ago I woke up and realized that September was sneaking up on me and I was entirely not ready for it.

I will admit to being a girl who prefers a climate with seasons. I like them all even the cold, rain and snowy ones, for me the change of season encourages transition and transition is a good thing. Whether we know it at the time or not. Changing seasons can also be a great motivator encouraging things to get done. And we have most certainly been busy around here if that is any signifier.

With the notion of change and preparing for the fall in mind I decided to start things off with some personal change, I scheduled a hair appointment for myself and for the first time in virtually my whole life I had bangs cut and followed that up by starting a detox. For those of you who know me, a detox, or jumping on the latest health craze is pretty much par for the course. In my mind two weeks of restricted food choices is a small price to pay for feeling better in the long run. Where the challenge came in was cooking food that met the restrictions of the detox and the needs of others who prefered to remain toxic. (kidding!) I found a number of yummy recipe like Korean Beef Wraps, Lemony Chickpea Stir-fry Recipe and tacos inspired by these guys and with a few modifications these were some of the recipes that kept us both pretty happy.

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But perhaps the most exciting part of my week was the day I got mail! Ahhh mail, it is such a joy to come home from work and find a little something unexpected in your post box. The anticipation of getting upstairs and ripping the envelope open or possibly delaying the gratification by leaving the envelope unopened on the table for a few hours is just so fun. Mail might be the greatest invention ever!

With all my fall prep work under way all I have left to do is to wrap my head around the idea of having to start wearing jackets.

I’ve been working up to this moment for over a year now. Everyone needs something to work toward, right? See, it was about one year ago when I went out to dinner at this lovely little restaurant. And while everything I ate was amazing, it all started out with the most delicious appetizer ever. In fact, I’d go so far as to say that it was the appetizer that stole my heart that evening.

Really it was the simplest thing ever—a pile of flash fried Padron peppers, dressed in a generous sprinkle of crunchy sea salt and served up piping hot. The only reasonable thing to do was dig in, which I did with little hesitation, leaving poor seconds for my dining companion! I’d never had Padron peppers before, only heard little mentions here and there on food blogs. But I knew enough to order them up just as soon as I saw them. Since then, I’ve been trying to figure out how to get my hands on my own supply of peppers.

The dead of winter doesn’t really seem like the most promising time to be thinking about peppers. But when you’re trying to track down seeds for something unusual like Padron peppers, you do what you have to do. Online searching, researching and ordering got me the seeds I needed and long before the first signs of spring began to show themselves outside, I started my own little indoor pepper garden. Fast forward to July and the plants began to stagger over the green beans in the garden, ladened with peppers. That’s when things really got tasty out in the garden!

At least once a week, there are enough peppers to feed the three of us. In fact, regular picking is important so things don’t get too spicy. It’s become a bit of an event, the evening we pick the peppers and have some tapas in the garden before I head back into the kitchen to finish up with dinner prep. It is a nice change of pace and I think I’ve shared my love of the peppers with a certain little boy!

In the only way I know how to cook the peppers, I heat a large skillet with a slick of oil on high heat. When it’s gathered enough heat, I throw in the peppers and slap down a lid to contain the splattering and hissing that immediately begins. Don’t crowd the peppers or they will just steam. You don’t want that. With enough room, they fry up nicely. Toss or shake the pan occasionally, but don’t be afraid of developing a little bit of a scorch of some sides of the peppers. Once the peppers puff up and some nice color developes, about 5 to 7 minutes, remove the peppers from the pan. Arrange them on a serving platter and sprinkle generosly with sea salt. Serve immediately, preferably with a glass of cava.

Two notes to finish things up:

• Once you’ve bothered to heat up a frying pan on a hot summer evening, consider finishing up some other dinner item in the pan once the peppers are done. Last night I threw in a few ears of cut corn kernels, which blackened up nicely in just a minute or two. Before that, I sautéed a few handfuls of green beans. Yummy!
• I know you are wondering about my beautiful towel featured in these pictures. My awesome sister MADE them for me! You know you want some, and now you know how to get them!

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No that title isn’t cheesy! I can’t believe you would even think that. Anyway, on to more important things. Apparently when you are feeling stress or anxiety your brain likes to make you think that you should clean and/or organize everything that surrounds you. I guess I must be experiencing some sort of stress or something because for the last few days this is exactly how I have been feeling. To be fair, I’m not really sure if my need to clean has been brought on by stress or just the fact that there seems to be a layer of stuff about two years deep shoved into every nook and cranny of this house.

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However, sometimes detailed cleaning just isn’t in the cards and that is when I like to distract my brain with detailed orientated cooking project! Salad rolls were my weapon of choice this time. Prior to this fun filled evening of slicing, dicing, washing, chopping, soaking and folding, I had never ventured into the world of salad rolls. To be honest, I have no idea why I love salad rolls. I could eat them for breakfast lunch and dinner! Well that might be pushing it a little. But the fact remains that this was a first for me and I would highly recommend that you give them a try. So if you to are finding yourself feeling stressed out and in need something to take you mind off all the things that you should be doing head on over to www.thekitchn.com and make yourself some of these fine salad rolls.

In honor of Julia Child’s birthday, I wanted to make something fabulous. All French and full of delicious flavors. But time got away from me and since it seemed to be gougères or nothing for me, I decided to forgo the fancy cooking and instead make something a little simpler to enjoy in the garden. This recipe totally fit the bill.

And instead of telling you all about the lovely tian that I made with Julia’s recipe, I thought I’d tell you about the garden, where it seems I’m spending every moment that I’m not in the kitchen.

The garden is an honorary room in our house throughout the summer months. And in the winter months, I can still be found dreaming of that space! In the middle of two raised beds, I managed to fit a little table and chairs, which makes it the perfect spot for al fresco living. Meals and conversations are often carried out to the garden where we balance little plates and glasses in the growing shade of the tomato and dahlia plants. And at this time of year, something on our plates has likely very recently come from garden. Once 5 p.m. rolls around, there is no better place to be than in the garden.

Of course, the garden isn’t just a place to lounge in the shade. In fact, the early morning hours might just be my favorite time of day in the garden. In the cool stillness, I trim away at the tomatoes, pick handfuls of purple romano beans and collect greens for hardy summer salads. I think the greens are at their best in the early mornings. And even though my greens are transitioning to a more hardy fall mix, they still get a little wilted once they’ve spent a few hours basking in the sun.

The other things I try to pick early in the day are the dahlias. I don’t know why that is—likely some old plant wisdom or maybe even a bit of folklore. But any flower picking that happens is kept to those hours when the sun is not overhead. And now that I mention it, maybe there is an element of self-preservation in there as well!

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A while back I told you about my new colouring book that was going to be an excellent foray back into drawing. As it happens things didn’t pan out so well for me and the colouring book. If you came over to visit me right now you would still find that lonely colour book resting on the coffee table, first drawing still not totally coloured in.

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Hot weather begs for ice cream, don’t you think? And if you find yourself in the camp that cannot say no to trying every flavor you find in your freezer, then this recipe is going to be right up your alley.

Sometime last year, I found this ridiculously easy recipe for an ice cream cake. The premise was simple—find three ice cream flavors you like, smoosh them into a loaf pan and freeze them all together. Then, weather demanding, cut thick slices and try to devour before the heat takes you over. Suddenly, my mind started running wild with possibilities. See, I am that person who has to taste all of the ice cream flavors, even if I cannot commit to adding them to my bowl. And soon it was not just what flavors to pair, but what textures—ice cream and sorbet? Gelato and frozen yogurt? Start to do the math and you’ll see how quickly someone could get out of control with this scenario. The only thing holding me back was a size of my freezer.

But this summer, all of that has changed. I have a separate freezer that has a growing selection of flavors. And as the temperature began to climb, I couldn’t think of anything better to do with my growing supply than to make an ice cream cake. Over the course of a few attempts, my recipe has branched out to include a little bit of what I might have on hand—a leftover piece of cake, an overripe peach, the remaining tablespoons of caramel sauce. These are not problems, these are tasty additions to an ice cream cake.

Of course, there are consideration to be made for texture. If you end up adding too many things that will freeze solid, your cake is not going to be a joy to slice through. So keep your non-ice cream ingredients sliced thin and well-sandwiched between ice cream layers. If you choose to use fresh fruit, mash the berries or chop the fruit into small pieces. And don’t shy away from little flavor layers, chocolate and caramel sauce, especially homemade versions, are especially delicious in these cakes. For my cake, I used a layer of a crème fraîche gelato, along with a lemon custard ice cream. In addition, I added a layer of fresh peaches, a thin slice of leftover raspberry cake, as well as a few mashed raspberries.

And while it seems hard to imagine anything but some fresh fruit combination in the summer, I can’t help thinking about make my own slice of Blizzard heaven with some heavy dose of chocolate or candy. Maybe it is a caramel swirl ice cream and Skor bar bits, or chocolate and a layer of crushed Oreos. And I can’t help but think a thin layer of airy chocolate cake would freeze into something fudgy when layered with ice cream. Go on, tell me I’m crazy!

So without further ado, I leave you with a few ideas of how to put together your own magnificent ice cream cake. Just remember, there is no right and wrong in this recipe—just the flavor combination that speaks to you!

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Summer Ice Cream Slice

3 pints ice cream, your choice

Fresh fruit, optional

Chocolate or caramel sauce, option

Prepare a loaf pan by lining it with plastic wrap. Leave a bit of overhang so you can wrap the cake up once it is complete.

Soften ice cream for the bottom layer. Let sit at room temperature for about 10 minutes, or until it just starts to melt. Cut away the carton and slice the ice cream into three equal slices. Lay the ice cream in the pan and press to smooth it into an even layer. Return the pan to the freezer for about 15 minutes before starting on the next layer.

Repeat with the remaining layers, or add in additional toppings as you wish. Let the cake freeze for about 2 hours or overnight before serving.

When it comes to camping there really are only two, maybe three things that I want to do while I’m out in the woods. First build a campfire, then spend a couple of sunny afternoons floating on the lake and perhaps most importantly, eat some good food.

The fun and the challenge of camping food is the restrictions that go hand in hand with camping and cooking. There are space constraints, I always need to have my floaty, three or more pairs of shoes and of course a plethora of outfit changes just in case the weather goes south, so there isn’t a lot of room for extra cooking supplies. Refrigeration issues is another big concern and of course there is ease of preparation to think about. Great camping food all comes down to being creative within these restrictions and of course not straying to far from the classic comfort food camping dishes that we all love.

When we go camping with our group of friends we have a few food items that are always on the menu. The big hit is actually a breakfast item that we call B’s McB’s. I’m fairly certain that last year these guys were sporting a different name and likely the year before that another name but the recipe always remains the same.

B’s McB’s are a nod to the traditional Egg McMuffin, the hand-held breakfast of champions. Well the whole champion thing may be a bit of an exaggeration. What makes these guys a great breakfast choice is that they are easy to make and can easily feed both a large or small group of hungry campers.

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Makes six
6 Eggs
6 English Muffins
6  slices Canadian back bacon
Mayo
Cheddar Cheese sliced
1/4 cup Dried Cranberries
Butter or oil for cooking

Bring a cast iron pan to medium heat over camp stove. Depending on how many sandwiches you are making you may find it easiest to work in batches cooking an even number of eggs and bacon in the pan at once. The goal is to have one sunny side up egg and one slice of bacon for each sandwich. Melt a little butter into your pan and begin cooking the bacon and eggs. While they are cooking slice the cheese and toast the english muffins either over the fire or your grill.

When we go camping each person is in charge of putting their own sandwich together and in doing so we all make our own a little differently. This is how I roll. Split the muffin in half, top one half with a couple of slices of cheese and the other with mayo and a few dried cranberries. Top the cheese side of the muffin with a sunny side up egg (this makes the cheese melt) and the other side with a slice of bacon. Slap those two suckers together and dig in!

*Caution: messy eaters often find themselves in need of a quick dip in the lake to clean off  if they aren’t careful.

We’re in the thick of summer here. Sunshine and blue skies followed by long, warm evenings, perfect for stargazing from the hammock. The daylight is starting to change a little with a golden hue that reminds me that we are in the midst of a fleeting season. Along with all of this goodness, the garden is starting to come together. Things are growing and beginning to tangle just a bit—the beans wandering into the peppers, the tall cavolo nero shading the little seedlings and the tomatoes, oh, the tomatoes. They can hardly contain themselves, arching over the beds and shading the pathway from six feet up.

It’s easy to get wrapped up with the fresh harvest with most meals. Oftentimes, all I can muster for dinner is a giant bowl of salad, plucked fresh from the garden or toted home from a market adventure. But sometimes in the midst of all this freshness, I crave a change of pace with something savory and cooked. And not just a little swish in the frying pan or bath of salty steam. This craving calls for an hour of gentle simmering on the back corner of the stove.

Actually, this dish is perfect for those late summer meals where you might have other things going on in the kitchen, but still want dinner. Since it requires little prep work, it pairs perfectly with a canner of peaches bubbling away or a small pot of apricot jam, just to name a few. This is one of those recipes that makes the most of precious little—quality ingredients and a little time. Mixed together, they yield the most delicious results.

Beans with tomato sauce

Adapted from Canal House, An Italian Summer

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1/2 pound, or 8 oz.,  fresh green beans, washed and trimmed

About 2 cups strained canned tomatoes, juice reserved

Two or three sprigs of fresh basil

1/4 cup olive oil, or thereabouts

Salt and pepper, to taste

Wash the green beans and the basil. Combine the tomatoes, beans, basil and olive oil in a medium pot with a tight fitting lid. Bring to a gentle boil before turning heat down to a simmer. Cover tightly and allow to cook for about one hour, stirring occasionally and adding the reserved tomato juice if the mixture begins to look to dry, you want it to be nice and saucy! Add salt and pepper to taste.

Serve the beans, along with plenty of sauce. They are a perfect topping for pasta or go well alongside most anything else you might be serving.