» Ginger

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…

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.

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.

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.

Turns out I may have spoken too soon about my oven. Just when I was telling you about how it was going to be my constant friend once autumn rolled around, it gave out on me. With a blinding flash of light and loud pop, perhaps even a hiss, the element blew out. Technically, I don’t know if that is the right way to describe it, but it is fair to say that my oven is broken. And talk about timing—this happened with dinner in the oven and on the eve of a special birthday I was intent on baking a cake for. Not to mention that I was hosting my favorite sister for a bit of a holiday. Anyway, with the help of a kind neighbor, dinner baked on, but the cake will have to wait for another day.

As it happens, on the day my oven exploded, I had been roasting tomatoes. My little garden plot is in its tomato-producing prime right now. The plants are resting heavily on their stakes and I try to help matters out by picking them frequently. I only have six plants, but I can pick 20 pounds of tomatoes without searching around too much. Tray after tray of tomatoes have been slow-roasted with olive oil, thyme and a thin sprinkle of sea salt, only to be stowed away in the freezer for a cold winter day. There really is no magic recipe here, just the simple equation of home-grown tomatoes mixed with a low heat oven for the better part of a day. The results are stunning—a rich intensity of flavor without the chewy sun-dried tomato texture. But with the oven explosion, I had to change things up—I’d have to dispatch with the tomatoes in some other way and turn my winter-hoarding attention on something else.

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Turns out I had been collecting some plums for the arrival of Tina, who is known by many for her great love of plums. Our farmers market carries several varieties of plums and I had been gathering a sampling of them all on the week leading up to Tina’s arrival. She only had one baking request for me, plum kuchen, and I didn’t want to dissappoint. Luckily I got that baked before the oven catastrophe, but I was left with more than a few plums in the aftermath. So, I turned to preserving and managed to put away a few jars.  I don’t really put too much effort into summertime canning—after some of my previous exuberant forays into jam making, I try to keep it to a handful of jars for whatever fruit I am working with. But the pretty jewel tones of the plums are hard to resist.

It’s kind of funny how one takes things for granted. Whether it is the constant of reliable appliances and conveniences or the certainty of family that I come to rely on, I suppose there is some good in being reminded of all that I have to appreciate. Like tonight when a certain someone replaced the faulty element in the oven for me—there’s a lot to be thankful for it. Now I’d better get back to baking that birthday cake!

At about this time of year, I can finally turn the oven on without inducing my own personal heat wave in the kitchen. In fact, a little burst of heat in the kitchen first thing in the morning is actually cozy. And it’s about this time when I start to think about what I might bake for breakfast.

Sure, when fall truly rolls around, the oven is my best friend. After a summer hiatus, most weeknight meals include a broiled or roasted vegetable of some kind. Weekends find the oven warming up the kitchen for hours at a time. This is the season where the kitchen really feels like the center of my home. It is the warm room that sends delicious wafts throughout the house, drawing everyone in. See, despite my surprise at turning the corner into September, I really do love this time of year. So while the weather is still nice, I’ll be taking my breakfast out on the patio. And this is one of the best dishes I can recommend for a perfect autumn breakfast.

The best thing about the dish is that I never make it the same way twice. There are some dishes that I rely on to clean up the fridge. This is one of those dishes. Maybe there is a little bit of cheese that needs to be enjoyed, or a teaspoon of sun-dried tomato paste left in the jar. No matter, when you are working with a ramekin, you don’t need much to do the trick. So, the variations are endless, just go with what sounds best in the moment. And don’t just think breakfast, I’m thinking a savory egg could be a welcome addition at any meal where something warm and comforting is needed.

Based on previous experience, my ramekins hold two large eggs, plus a few additions. One ramekin per person usually fits the bill, providing that there are a few extras to go along with the meal. And while I can’t quite call this a recipe, here are some ideas to get you started…

Baked Eggs

Preheat oven to 400°. Prepare ramekins by giving them a generous coating of butter. Fill with your choice of toppings. Put the ramekins on a baking sheet and place in the center of the oven. Let bake for about 12 to 14 minutes, depending on your preference for the eggs. Remove from the oven and serve immediately.

Flavor ideas (don’t overdo it, sometimes simple is better!)

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Sun-dried tomato paste

Salsa

Olives, kalamata or otherwise

Cheese

Herbs

Sprinkle of salt and pepper

Enjoy!

When I turned on my phone the other day and it said “September 1”, I was pretty sure there had been a mistake. Some silly data mix-up that was feeding my phone nonsense information. Turns out it is true—September is here to stay, it seems. Where has the year gone! And let me add that there is nothing wrong with September, I think it is likely my favorite month of the year. There are so many good things packed into this month. Some of my favorite people have birthdays in September. The cooling temperatures along with the beautiful light make it a great time of year to be outside. And it is also a prime month for travel, especially when it is a non-stop flight to Paris. Sigh…

It certainly does not hurt to welcome in a new month with a long weekend. Since I am a bit of a list maker, I had a few goals that I wanted to get to over the weekend. I didn’t bother with trivial cleaning and ordering tasks. I had big plans, like picking out a birthday cake recipe for the birthday boy. He’ll be three years old this week! After a few discussions, I think he has finally made up his mind on a chocolate cake. I still feel like I can take a few creative licenses with his cake, so I think we’ll be going with some kind of chocolate layer cake. I did do a wee bit of organizing as I cleaned out his shoe box though, so we could share with friends. The collection of those shoes is making me a bit nostalgic.

I’ve also been working on a little bit of late summer preserving. I don’t get too carried away like I have in years past, but I can’t help but think I’m doing my family a bit of a favor with a few jars of beautiful peaches (my first effort on my own). They are joining the apricots that I already stashed away and will soon be followed by a whole lot of tomatoes, which are easily my favorite fall preserve. So perfect for winter soups, baked beans or some of the best sauces anyone could ask for.
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The other thing that has been most welcome around here is a Mexican-inspired meal. A month of so ago, Saveur sent out their Mexico issue. I would tell you I’ve been cooking my way through it, but that wouldn’t be quite accurate. I got stuck on a few dishes, especially the recipe for sopa seca. This may not be the dish that speaks the loudest of all that is Mexican cuisine, but it is delicious. I’ve been making it once a week! Just go easy on the chipotle peppers!

And while September might be here, this picnic season is far from over. September has room for some of the best picnicking weather anyone could ask for. We’ve been trying to fit in a picnic dinner most weeks. The unexpected surprise of a portable dinner with not much clean up (bonus!) is something that cannot be overlooked in the last days of summer. Mark Bittman’s recent article highlighting the four main food groups in his picnic basket inspired me to be a little more thoughtful of my approach. With great organization comes plenty of room for creativity. So pack up a picnic and get out there!

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.

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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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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