Tag archive for fall

I can’t say with authority that Paris is at its prime in autumn. But, autumn in Paris is a lovely season. There’s cooling temperatures, the crunch of fallen leaves on the cobblestones and a golden light that all combine to make this a great time of year in Paris. (Is there a not-so-great time of year in Paris? More research may be needed!) Tina and I have had a chance to spend time together in Paris and while we aren’t there now, thought we’d share a little slice of our adventures on the blog.

For me, travel is less about a must-see list and more about experiencing a different culture. I want to see a little piece of it in detail, instead of the top picks in brief. I’m happy to find a chair in a sunny spot in Luxembourg Gardens and people watch for an hour than wait in a jostling line to stand close to the Mona Lisa for a moment. We do odd things like frequent various metro stations in hopes of a perfectly moody shot for Tina or follow street bands on their way to the evening’s gig.

I appreciate the familiarity I find returning to the same wine shop or market vendor. Those snippets of conversation over my wine selection for the evening or multiple questions about when and how I plan to eat the little box of late season fraises des bois (Non, non, don’t leave them for tomorrow!) stand out in my memory.

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We search out boulangeries where ever we go, looking for favorite treats. Tina always has her eye out for a slice of flan and I am happy to sample pain aux raisins at any hour. At midday, we pick out a baguette sandwich and head outside to eat it. As the afternoon winds down, we look for the long line of Parisians, queueing up for their evening baguette and join in the fun.

We climb most any structure with stairs. Our apartment is on the fifth floor of a building with a tiny spiraling staircase. (Don’t bring a big suitcase!) The Eiffel tower, Notre Dame, the stairs of Montmartre, Sacré Coeur, the Arc de Triomphe, we climb them all. We stop counting stairs.

We wander in the markets that stretch out on the street and find mushrooms and pumpkins, cider and artichokes. The olive harvest is happening in the south of France and we search out our favorite varieties. We stand in line for piping hot potato galettes that warm our hands in the chilly morning air.

On Sunday, there is a little gathering on one end of the market by the church. A square where the stalls end and the tables and chairs begin. There is accordion music and dancing. And on a sunny afternoon in Paris, this is all we need.

The past is behind us right? Well in that case perhaps we shan’t waste time talking about how a short summer hiatus some how turned into a full summer break and basically a fall break too. Let’s just say things have been really busy and good times were had all around. Perhaps at some point in the future I will tell you about my unexpected trip to the Caribbean and move to a new house. But we aren’t talking about that now that is for sure.

I am not a big fan of the time change that happened a few weeks ago. I have hardly stood up from my desk at the end of the day and it is already dark out. I have given up my forest trail running in favour of blocks and blocks of uneven kind of lite sidewalks. I have started falling asleep on the couch at about 7:30 most nights and to top it all off I forgot some of my potted plants out on the patio and the frost has killed them! My plants lives are on your head time change!!! This whole time change thing has really thrown me off my game!

Such males viagra sales in india ejaculate semen within one or two minutes of penetration into her genital passage, create more contact and friction during lovemaking and offer her enhanced sexual pleasure. And you would want to realize the root cause of problems, viagra pfizer 25mg pinpoint appropriate solutions and implement these solutions in the best possible manner. The device can be worn discreetly under clothing (even at work, if a man has a low-exertion job) and needs to be applied consistently for cialis purchase a course of months. Your get viagra cheap signs of despression symptoms are different as well. The one good thing that the cooler darker days afford me is afternoon tea. Nothing is quite as comforting on a chilly afternoon as a pot of milky tea. But, there is something that can make that afternoon pot of tea even better, Scottish oatcakes. A few days ago I was scanning through Flipbook when I noticed a recipe for oatcakes. A little spot in my heart is dedicated to these lovely little treats but for some reason I have never baked them at home. They have always only been an occasional store-bought treat.

The recipe narrative drew me in right away, I too wanted to be walking the Scottish moors with my thermos full of hot tea and a package of oatcakes in my pocket. Honestly now, who could say no to a cookie chock full of oats that can double as breakfast. Certainly not me! Visit Food52 if you find yourself in need of a salty sweet treat to accompany your afternoon tea.

It’s been a little grey lately. It’s just the way fall happens around here—sometimes we’ll go for days without seeing the sun. But when it appears, it simply glorious. In the transition to fall, I’ve been turning to my stock pots a little more frequently. Nothing fends off the chill of a cold day like a bowl of soup. So that’s what I’ve been making.

I stumbled on this recipe a few years back. I think it was winter and I was in the middle of a bean soup binge and looking for something new. Often, when it comes to soups, I don’t use a recipe. I start out with an idea, chopping and sautéing my way along until I get something I am happy with. But that can get old, so I was looking for new ideas when I came upon this gem…a take on an Iranian soup by one of my favorites, Yotam Ottolenghi.

When I think of bean soup, I think hearty and filling. But not so much comforting and bright, all in one mouthful, which is exactly what this soup is. The combination of legumes lends a decidedly creamy texture to the soup without any blending or mashing. And the handfuls of fresh herbs and spinach bring a lovely fresh aspect to the soup.

Over the course of a few winters, I’ve tried many variations on this recipe. All kinds of beans and different herb combinations depending on what’s on hand. It has gone gluten-free with the addition of rice noodles in place of regular pasta and been doubled to stock a freezer with future lunches. It’s even a favorite with my little guy, who loves the chickpeas and noodles. And despite those variations, we seem to like this version best of all.

And a few notes before we get started…if you don’t think you have time to soak and cook the beans in advance, canned beans will work in a pinch. This soup keeps nicely and makes for easy meals over a few days. If you decide to do this, you may want to forgo the onion garnish and just keep all of the onions in the soup. But whatever you do, please remember the limes. A few squeezes of the juice bring the flavors together beautifully.

Persian noodle soup

Adapted from Yotam Ottolenghi’s recipe

3/4 cup dried chickpeas, soaked in plenty of water for at least 12 hours
3/4 cup dried lima beans, soaked in plenty of water for at least 12 hours
2 large onions, thinly sliced
1/3 cup vegetable oil
2 teaspoons turmeric
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2 quarts vegetable stock
1 cup chopped parsley
1 cup chopped cilantro
1/2 cup chopped dill
1 bunch chopped scallions, about 1 cup
1 170g bag baby spinach
100g linguine noodles
3/4 cup sour cream, plus more to garnish
2 tablespoons white wine vinegar
Limes, for serving

Drain the beans from their soaking liquid and cook, separately, until almost tender. Depending on soaking time and the beans, this could take anywhere from 25 minutes to an hour, so check frequently. Drain and rinse.

Heat oil in a large stock pot at medium heat. Add sliced onion and cook until they begin to turn golden brown, at least 20 minutes. Continue cooking, adding the turmeric, along with a dash of salt and pepper. Stir to combine, then remove about a third of the onions from the pot for garnish.

Add in the split peas, pre-cooked beans and the stock and bring to a steady simmer for about 30 minutes, until the peas are tender. If the soup is getting thicker, add a little more water.

Break noodles in half and add to pot, stirring well to avoid clumping. Cook for about 5 minutes, then add the herbs, scallions and spinach. Continue cooking until the noodles are al dente, about 5 more minutes, depending on noodles.

Stir in sour cream and white wine vinegar and taste. Season generously with salt and pepper.

When serving, add the onion garnish, if using, as well as a dollop of sour cream. Serve with lime wedges.

Growing up mushrooms were a pretty big deal. Every fall the whole family would pile into the car and head up into the woods to gather up buckets full of their earthy goodness. I have to admit that for me the joy of mushroom season came from running around in the woods searching for hidden treasure. Forging through fallen damp leaves was significantly more pleasurable than sitting down to a plate of mushrooms. The imminent  fear of death by poisoning didn’t help much either. This is not to say that I dislike mushrooms, on the contrary, I am a mushroom fearing person but as a young person cultivated mushrooms were where it was at. Unfortunately this story isn’t about the wild mushrooms of my childhood, but instead the humble Cremini.

In case you notice any side effects not listed above, contact your doctor purchasing cialis or pharmacist. Men’s body goes into regular physical reaction due to pill then immediately talk to the doctor and he can analyze the progress report with lowest price for tadalafil . Just check with your doctor and purchase viagra online find out the best possible arrangement. These two herbal pills boost testosterone and ensure hormonal balance. viagra on sale cheapest This tale begins about two weeks ago when early one evening I received a text from Ginger. I believe it went a little like this “Are you going to Deb’s book signing”. I’m sure that some of you keeners know exactly what she was talking about. But me, not so much. I will interject the fact that I am really bad with names. After a little back and forth it became clear that Deb was “The Deb” from Smitten Kitchen and her book tour was stopping at my neighbourhood bookstore. Somehow I had missed this small detail. Truth be told Smitten Kitchen was really my first foray into cooking blogs. I have tackled many a recipe from the blog and was totally delighted by the notion of meeting “The Deb” in-person. Naturally I jumped at the opportunity to go to the book signing!

On the big night I some how I managed to coax Scott into coming along with me and we headed out to the store only to join about 150 other like-minded people who also wanted to meet Deb too. Unfortunately for me most of those 150 people had shown up early or at least earlier than me! After spending two hours waiting in line I had my signed book in hand and was rushing home to begin examining the pages and planning the next meal I was going to make. And then I found it: Mushroom bourguignon. I’m not going to share the recipe with you or give you my adapted version; I’m just going to suggest that you march right down to your neighbourhood bookstore and pickup a copy of The Smitten Kitchen Cookbook for yourself. So far I have made 3 or 4 recipes out of the book and nothing has disappointed. What I love most about this cookbook is that the recipes are totally approachable and you can tell that all the food was cooked in the Smitten Kitchen. No elaborate setup, just delicious food, charming words and lovely images. So glad I got to meet you Deb and thank you for the lovely cookbook!

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.