Patience is a virtue that I do not have when all things baking are concerned.

Thru the years there seems to be one, maybe two things that I keep being told but some how do not learn. One, always read the recipe from start to finish before you start making it and secondly, be patient and follow the directions. For one reason or another I have had a really hard time coming to terms with these basic principles. And there have been numerous times when I have frantically texted Ginger shortly before midnight in a major panic because I just realized that the recipe called for 2 hours of chilling time before baking and I just didn’t have the luxury of time. Of course at this point Ginger always graciously asks “Did you not read the recipe before you started to make it?”

This is basically how the scenario played out with the apricot tart. As per usual I had signed myself up for to many evening activities, I was tired from… well a gruelling Monday in the office and of course I had some baking to do.

Over the weekend we were lucky enough to have my parents visiting. It was a late birthday celebration for me and when they come up from the Okanagan for my birthday they always bring me fruit. Okanagan fruit always seem to taste better to me. This weekend they arrived with a bunch of freshly pick cherries and a box of apricots. So it seem appropriate to do a little something with apricots this week.

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Now I did make a few of my own adaptations here, I didn’t have a tart pan so I had to make do with one of my other pans and when I pictured my tart in my mind, the tart featured halved apricots. So I ran with that notion. That is until I got to the point in the recipe where it stated that the crust needed to chill for at least 2 hours! How do I always do this to myself?

Not one to be shut down by these sorts of complications, I forged ahead. Briefly chilling the dough while I prepped up the fruit, rolled it and shaped it into a “rustic” tart. Honestly, rustic is a kind way to put it. And after a solid 50 minutes of baking my rustic tart was finished! The tart was still lovely even without all the chilling. That is likely the reason why I will never learn to read the recipe before I start baking. Some how, things always still seem to turn out.

It all started when I stumbled on the first raspberries of the season at the farmers market—little baskets of portable summertime. When I first sniffed at them, I was quite sure that I had just identified then next “it” scent. I grabbed a few baskets and carefully brought them home. Sometimes that is no easy task with a bike and a basket of market findings, but I do what I have to do! I had no specific plans, but sometimes you don’t need a plan with a few fresh berries. And when my afternoon of magazine browsing brought me to a certain raspberry cake recipe, everything came together.

Since then, I’ve made this cake a few times. One time with a mix of raspberries and tayberries, one time to share with friends and another time to with my boy. If there is an occasion for a summertime cake, this is the recipe to look to. And while I’ve been tweaking the recipe here and there, it is always a hit. I do expect that it could handle some improvising on the type of fruit added—blueberries, raspberries, blackberries—I think they’d all work just fine. And the little burst of citrus with the berries can do no wrong.

Raspberry Cake

From Sunset’s June 2012 issue

Don’t worry too much if you don’t have the lemon curd on hand. Replacing it with an equal amount of plain yogurt seems to do the trick!

1 cup butter, softened

1 cup granulated sugar

3 large eggs

1/4 teaspoon salt

1 teaspoon vanilla extract

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1/2 cup milk

1/4 cup lemon curd

Zest of one lemon

2 1/2 cups flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

4 3/4 cups raspberries (about 18 oz.)

Powdered sugar, for dusting

Preheat the oven to 325°. Butter a 9- by 13- inch baking pan. In a large bowl, beat butter and granulated sugar until fluffy with a mixer. Beat in eggs, salt, vanilla, yogurt, milk, lemon curd and zest of one lemon, until mostly blended.

Add flour, baking soda and baking powder to bowl and beat until smooth. Spread half of batter in pan and top with half of the raspberries. Carefully spread the remaining batter and top with the rest of berries.

Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Mine took a few more minutes, but keep calm! If the cake begins to brown too quickly, tent with foil. Let the cake cool on a cooling rack for about 1 hour, then dust lightly with powdered sugar. Serve with a little whip cream or ice cream and fresh berries!

This may not seem like a scene from a July weekend, but sure enough it is. Summer has been a little allusive this year and in fact gray summer days can be a little crushing.


But in spite of it all, a few weekends ago, a picnic and a trek into the woods seemed like a perfect change of pace from the hustle and bustle of a wet a gray down town. So we traded in high rises, busy streets and noisy people for lush green moss, tall trees, fog and silence. The silence was palpable.

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I’m pretty keen on breakfast. Going all the way back to the early days, oatmeal has always been a big part of my morning ritual. Though not always by my choice, it has been the grain of choice. But lately I’ve come around and embraced the goodness that is oatmeal. A warm bowl of oatmeal holds so many possibilities—sweet or savory, there are definitely options. Really, there is no reason to be bored with oatmeal.

Love it or not, summertime and hot oatmeal feels too stuffy. I want something a little fresher and cooler to start off my day. Right about now, something that plays off a bowl of fresh berries sounds just about right. And no, I’m not talking about ice cream! Enter the muesli…

Now I don’t have a lot of experience with muesli recipes, but this one is a good one. First off, it’s the perfect make-ahead breakfast for those on the go. Just throw a few things in a jar, pop it in the fridge and by morning, breakfast will be ready. I like to prep a little fresh fruit in the morning and I’m all set.

What’s more, this oatmeal has an amazing texture because of the chia seeds. In fact, I’d go so far as to say that if you don’t have chia seeds on hand, wait to make this until you can make that trip. Without them, the oatmeal doesn’t have nearly the same appeal.

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Adapted from Sarah Britton’s amazing blog

1 cup regular oatmeal

2 tablespoons chia seeds

2 tablespoons hemp seeds

1 cup milk (I’ve been using almond milk)

Stir together the oats, chia and hemp seeds. Add milk and stir well to combine. Cover and refrigerate overnight. Add additional milk to suit your preference. Combine with fresh fruit or yogurt for a perfect summertime breakfast!

This past week marked the passing of the best day of the year. July 12, also know as my birthday. When I was a kid I remember birthdays as being a pretty big deal. Friends would come over, sleepovers would be had and best of all my mom would make a treasure hunt and yummy goodie bags for us to search for. The anticipation was unbearable! It seems that as the years pass, birthday celebrations have become more and more low key.

Lucky for me my family is pretty on top of all things birthday and they often just give me a call and let me know that they are coming to visit on the big day. Things came to a new low this year when I didn’t realize just how close my birthday was until it was only two days away. No party was planned, no friends invited over, nothing. Although I really have been a party planning slacker this year, I did still manage to have a perfect day anyway.

Picnics are one of my favorite parts of summer and this year on the evening of my Birthday Scott and I packed up a picnic and biked down to the beach to watch the sunset. At the time I was mentally planning my post. I imagined that I would have spectacular photos of our fantastic picnic set up and I would give you Tina’s Step by Step Guide to a Perfect Picnic. However the evening had other things in mind and shortly after arriving at the beach it became apparent that the real star of the show wasn’t the picnic at all but the evening. On that note I’ll shut up and let the photos do the talking.
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Nothing beats a summer Birthday!

Lately, I’ve had a little time on my hands. Watching the tour for a few hours every night has me sitting down, ready for any little task to keep busy with. And with the help of a few pounds of peas and a few more pounds of fava beans, I’ve already occupied a few evenings so far.

Both peas and favas have a very short season in the late spring and early summer. It always seems that just before I’ve had my fill of them, they are gone, not to return again for another year. Maybe there is some good in that—for all of its virtues, the asparagus season seems to last a little longer than my appetite for it and I’m left with a few wilty stalks tucked away in the back corner of my produce drawer. But that won’t be happening with the favas this year.

I found the favas at the market last weekend and quickly scooped up a few pounds. The peas in the garden have also been producing enough for some happy additions to our meals. So with a bag of pods, I got down to shelling. I know shelling is a tedious activity, but I like the quiet repetition of the task. And since I am not going to make anyone else join in, I think I can have my quirks on this one!

The tricky thing with favas is that they get shelled twice. I know, two rounds of shelling does sound a little arduous for a little bean, but I have devised a plan to make the effort worthwhile. This is one of those times when I go all out. I don’t just shell a few beans for one meal—I shell a few pounds. Yes, it takes a little while, but the beans keep nicely after their first shelling for a day or two. I tuck them away in a plastic bag in the fridge, let my fingers recover a little and start planning what I’ll make next.

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Once I have recovered my strength and decided what to eat, I usually blanche the favas for a few short minutes, then drain and cool them in an ice water bath. Then I get to shell them all over again, but since a day or so has pass, I don’t mind it so much. And the second shelling is usually a little easier. I’m still working on my technique, but it can be kind of tricky trying to get those little beans out of their shells while keeping them in one piece. But not to worry, over the course a few pounds of favas, there is plenty of time to get it figured out.

What remains is a lovely bowl of brilliant green beans, ready to be added into whatever is being cooked next. Toss the shelled favas into some boiling water with fresh peas and cook for a minute or two—delicious! Top a toasty piece of bread with a few mashed favas, seasoned as you wish, and enjoy. Or make a meal of it and throw the favas and peas into a pot of pasta that’s a minute or two from being cooked. Complete it with a poached egg, a little cheese and some fresh mint and it is a one-plate dinner. Quick—get shelling!

What can you make with eggs, milk, sugar, flour, vanilla and nutmeg. Why a Boston Cream Pie of course!

With the much anticipated summer finally here, it may seem like a fruit dessert of some sort would be the natural choice for a dessert but no, I had to make something else. Something light, chocolatey, custardy and all around yummy. To be honest this Boston Cream Pie, which is basically a Boston Cream donut turned into a layer cake, has been on my radar since I first laid eyes on it in the Volume No 6 of Canal House Cooking. Lucky for me when Scott’s birthday came around this year it seemed like the perfect cake fit for the guy who loves himself a good Boston Cream donut. It did not fail to delight.

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Round about July, there is a great sense of excitement at our house. Summer is making itself known with long days and hot weather. The farmers market is bursting with goodness and the dahlias are just starting to bloom out back. The patio has finally come together and there is no better spot to spend a lazy afternoon. But at about this time every year, we pack it up and move indoors.

I know, it sounds a little crazy, but it’s a long-standing tradition around here. You see, for three weeks ever year, we become fervent followers of the Tour de France, which only happens to be one of the most prestigious cycling stage races in the world. Camped out on the living room floor, we watch the recap of a day’s worth of bicycle racing across the French countryside. We know the riders, we know the teams and after years worth of watching, I’m getting the hang of the strategy.

Usually, we watch the evening showing of the race. In France, the racing is long over of course, so the real challenge becomes staying out of the news long enough to be surprised by the results. Some of us do this better than others. But when we are talking about three hours of television viewing that starts at 5 p.m., dinner plans must be made. Thank goodness for technology and the addition of the DVR to our home! It makes cooking a little more fun at this time of year and now the days of the scorched pans of béchamel are behind me, I think!

Over the years, our tradition has evolved beyond just watching the tour. During this three-week stretch, I like to think about cooking along with the tour. Granted, my skills in french cooking are not very extensive, so I like to think about cooking in a french style, with plenty of fresh ingredients and who could forget the wine? Sometimes we’ll keep things simple with a light picnic meal—a baguette, some cheese and whatever else I might find in the pantry—a handful of cherries or juicy tomato. Other evenings I might get a little more inspired and whip up a soufflé or even a simple omelette to compliment something from the garden. But the first dish that ever made it onto our tour menu was the crepes. And every year since, they have been a hit.

Crepes might not be the first thing you think of when you’re trying to come up with something to eat for dinner, but they should be! While preparing the crepes does take a little prep work, the batter comes together in a flash. And talk about versatility, a batch of crepes will give you dinner and dessert! Now that got your attention, right?

We’ve all had our share of sweet crepes, rolled up around glossy berries or thick smears of nutella, happily topped with billows of fresh cream. But what about a savory crepe, filled with sautéed golden mushrooms, a simply scrambled egg with a sprinkle of Gruyère cheese or maybe even a handful of the earliest green beans, topped off with a spoonful of creamy sauce? These versions of the savory crepe are all summertime favorites around here. And happily for me, the beans are almost ready!

In case you were wondering, the Tour de France starts on Saturday, June 30, and runs for the next three weeks. And you can probably also guess what we’ll be making for dinner tonight!

Crepes

From Epicurious

The crepes from this recipes are as happy with sweet treats as they are with savory items, so don’t be afraid to plan a meal around them. Over the years, I’ve added a few pieces of crepe-making equipment—a pan, some flipping implements, etc., but overall, no special equipment is needed.

• 1 1/3 cups whole milk, room temperature
• 1 cup all purpose flour
• 3 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon sugar
• 1/4 teaspoon salt

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• Extra butter, for cooking

Combine all ingredients and mix until smooth. Ideally, use a blender, but a mixer or a whisk will work equally well. Cover the batter and chill for 15 minutes, or up to one day.

Heat a skillet over medium heat. Place a thin sliver of butter in the pan. Let melt, then wipe the pan clean with a little bit of paper towel. Pour in just enough batter to coat the bottom of your pan and swirl gently until it reaches the edge. You might have to practice with this a bit until you figure out the right amount for your pan.

Cook the crepe until it looks set and the edge begins to slight brown, about one minute. Gently loosen the edges and flip the crepe over. Continue cooking until golden brown spots appear, about another minute.

Transfer the finished crepe to a plate and continue cooking the remaining crepes, buttering the pan as needed. Top with any fillings you wish. Cooked crepes will keep well for one day at room temperature.

Today marks the start of 3 weeks of cycling around here. Yup, the Tour De France got underway this morning. While I am not dedicated enough to get up early to watch the stages I certainly am game to spend my evenings cheering on Ryder Hesjedal. What better companion for the evening that a refreshing drink. Enter the Maillot Jaune. What is more fitting than a yellow drink when following the yellow jersey?

you’ll need:
1 part Saint Germain
1 part freshly squeezed grapefruit juice
3 parts sparkling wine
2 part club soda
a splash of saffron simple syrup

First let’s make the saffron simple syrup. In a heavy bottomed sauce pan add 2 parts water and 1 part sugar and bring to a boil. Using a mortal and pestle grind a pinch of saffron into a fine powder. Spoon about a tablespoon of the syrup into the mortal and dissolve the ground saffron then return all of the liquid into the sauce pan. Boil for a few minutes to make a nice syrupy sauce. Remove from heat and allow to fully cool.

put it all together:

• Fill a tumbler about half full of ice.
• Add equal parts freshly squeezed grapefruit juice and Saint Germain.
• Top with 3 parts sparkling wine and 2 parts soda.
• Add a dash of saffron syrup to colour and lightly sweeten the cocktail.
• Serve topped with a few strands of saffron and lemon to garnish.

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It was my birthday last week and I got a little caught up in the celebrations. The older I get, the more I have to celebrate, I guess. This cake was certainly a great way to celebrate another year. That’s all I have to offer by way of explanation since I haven’t been here for a little while. But since I last posted, strawberries have come in season here! And that right there is reason enough to celebrate.

I probably don’t need to tell you that I have a strong preference for local produce for all kinds of reasons. But in this case, my main concern is flavor. Of course, strawberries are pretty much available year round. But there is nothing that can compare to the bright red jewels that grow in backyard patches or local berry farms. These berries are almost always smaller and more fragile than the giant fruit that can be found at the store. But what they lack in size, they always make up for in flavor.

This year, I planted a really tiny row of strawberries, knowing they would do nothing to satisfy our enormous need for berries in the summer. Instead, I figured the few plants would provide a happy evening activity for my son and I. Most evenings he happily pokes through the plants, looking for berries that he figures are ripe enough to eat. And when we find a ripe one, we immediately pick it and eat it, crouching out there in the garden together. There might only be a few berries a night, all of which go to him, but it’s the most enjoyment I’ve ever had from a berry or two I don’t get to eat.

I’d been waiting anxiously for the local berry farm to start selling their berries—calling every few days for an update. And on the happy day that berries were in stock, I sent my mom out early in the morning to ensure we got our flat of strawberry goodness. During those first few days we managed to enjoy a full flat of berries every day or two. And while strawberries are a treat on their own, I had plenty of chances to try a few strawberry recipes I’d been saving up for just this time of year.

One of the first recipes that I reach for is one for strawberry shortcake from Bon Appetit. It has been in my recipe folder for a few years now and when the strawberries arrive, I stock up with cake flour, which I only seem to use at this time of year. So if you are running low on your supply, head for the store right now.

For some reason, I can’t seem to be won over by individual shortcakes. Try as I might, biscuits seem to scare me just a little. But this cake is an easy one to whip up and slice into thick wedges, just waiting to be spooned up with juicy red berries and a generous dollop of cream. And the crunchy sugar crust is something not to be missed. Don’t delay!

Strawberry Shortcakes

Adapted from Bon Appetit, May 2008

Nonstick vegetable oil spray
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1 ½ cups cake flour

1 ½ teaspoons baking powder

1 cup plus 1 tablespoon sugar

4 ounces cream cheese (half package)

¼ cup (half stick) unsalted butter, room temperature

¾ cup whole milk

2 large eggs

¼ teaspoon vanilla extract

Zest of half a lemon

Preheat oven to 350º F. Spray a 9-inch cake pan with nonstick spray. Generously sprinkle the bottom and sides of the pan with sugar, tapping out any excess.

Whisk the flour and baking powder in a medium bowl. Use an electric mixer to beat 1 cup of sugar, cream cheese and butter in a large bowl. Whisk the milk, eggs, vanilla and lemon zest in another medium bowl to blend. Pour the milk mixture into the cream cheese mixture and beat to combine. Add the dry ingredients and beat until smooth. Pour the batter into the prepared pan and shake slightly to even out the batter. Sprinkle the top of the cake with the remaining tablespoon of sugar. Feel free to add a smidge more to give everything a nice coat.

Bake the cake until golden brown on top and a tester inserted into the middle of the cake comes out clean, about 40 minutes. Allow the cake to cool before serving. Slice and serve with strawberries or other fresh berries. If you don’t eat it in one go, it keeps nicely covered at room temperature for a day or two.