Carrot Cake Muffins

Hello blog world! I still get friends and family who ask, why haven't you posted anything new!? I'm shocked every time and say you still check out my page!? It's funny because I continue to take pictures of everything I eat, cook and bake and I think it's just become a habit to pull out my camera and take pictures every time food is put in front of me. Take these muffins for instance, photo taken this summer and I am just telling you about them now! I loove love carrot cake and I'm sure it's partly due to the cream cheese icing that comes slathered on top. These muffins have all the essential ingredients of a good carrot cake but of course I've made it healthier without sacrificing texture and flavor that a good muffin should have!

Carrot Cake Muffins

Makes 8

1 large carrot, grated

1 apple, grated

1/4 cup crushed pineapple

1/2 cup unsweetened shredded coconut (toasted)

1/4 cup walnuts, toasted and chopped

1/4 cup pecans, toasted and chopped

1/2 cup all purpose flour

1/2 cup whole wheat pastry flour (or whole wheat flour)

1/2 cup evaporated cane juice sugar (or white sugar)

1 tsp cinnamon

1 tsp pumpkin pie spice

1 1/2 tsp baking powder

1/2 cup coconut oil (or canola oil)

2 eggs

2 tsp vanilla

Combine:

1/2 cup softened low fat cream cheese

1 tbsp agave syrup (or honey)

1 tsp vanilla

1. Preheat oven to 375 degrees F. Grease muffin tin and line tin with paper liners.

2. Combine all dry ingredients (including sugar) in a big bowl.

3. Combine oil and eggs and vanilla. Add to dry mix.

4. Fold in carrot, apple, pineapple, coconut, walnuts and pecans into batter.

5. Spoon batter 1/2 way up muffin cups, place 1 tbsp sweetened cream cheese into each. Fill

the muffin cups with the rest of the batter.

6. Bake for 20-25 min or until the top of the muffin springs back up or toothpick comes out

clean.

Apricot Walnut Cheesecake Blondies

If you don't know by now I am a total chocolate addict, after every meal I usually eat some sort of chocolate and yes, lately this even includes breakfast! On all of the health blogs I read it seems everyone is drinking these smoothies called green monsters, which includes adding greens into the mix. I love spinach but somehow adding it to my smoothie made it taste too spinachy, so with that I came up with my own version of a green moster which includes a frozen banana, frozen strawberries, a big ol handful of spinach, chocolate almond milk and a scoop of cocoa powder. If this is how I can get my daily intake of greens I'm all for it! So it was a bit of surprise for me when all I could think about were blondies. Blondies? Sure you can add chocolate into it but its just not ENOUGH chocolatey goodness! Originally I was going to add white chocolate chips into this recipe but after making the cheesecake batter I decided I didnt think it needed it! I know the ingredient list is simple but let me tell you...these are GOOD, SO GOOD! So good in fact I ate 3 people. Adding apricots into the mix gave them a chewy texture without being too sweet and the toasted walnuts added a nice crunch while nicely complimenting the toffee like flavor of the brownie. These were actually meant to be a little going away gift for my friend so forgive me for my selfishness that I ate 3 of them...and then froze another 3. Okay I'm lying 5...before I packed up the rest for her! She's going away right? As I try and justify myself....she couldn't possibly eat all those before she leaves!

Apricot Walnut Cheesecake Blondies (Makes 16)

Blondie Batter
1 cup all purpose flour
1 tsp baking powder
¼ tsp salt
½ cup butter
1 cup firmly packed brown sugar
1 large egg
1 tsp vanilla
½ cup walnuts (toasted and chopped)
½ cup dried apricots, chopped

Cream Cheese Mix
4 oz low fat cream cheese
2 tbsp sugar
1 large egg yolk
1 tbsp flour

1.Preheat oven to 350 degrees.
2.Lightly spray a 9x9” baking pan and line with one strip of parchment (the parchment paper can over hang, this is so it is easier to pull the brownies out)
3.To make the cream cheese filling beat together all the ingredients and set aside.
4.In a large bowl mix together flour, baking powder and salt.
5.In a small sauce pan melt the butter. Take off the heat and stir in the brown sugar just until dissolved. Add in vanilla and mix in the egg.
6.Add your butter mixture to your dry ingredients. Fold in walnuts and apricots
7.Place in the lined baking pan, spreading the batter out evenly. Using a spoon, place cream cheese mixture in blobs (yes this is a technical culinary term) across the blondie batter. Using a chopstick or knife swirl the cheesecake mix into the batter.
8.Bake for 30-35 minutes or just until toothpick comes out slightly moist.

*Note: If for some reason you don't like cream cheese (you're crazy), you can nix the cream cheese batter and just bake the blondie batter with whatever mix-ins you like*

BC Spot Prawn Tacos with Mango Cucumber Salsa

This right here is one of the many reasons I love Vancouver! Last month was the BC Spot Prawn Festival where down by Granville Island you could try a sampling of spot prawns done in different ways by some of the great chefs in the city. You can also buy them fresh off the boat along the docks which is exactly what I did. These prawns are so ridiculously good on their own, I didn't want to do anything too extravagant with them and just being on the verge of summer I wanted to do something light with clean and fresh flavors. I know some might be thrown off by their beady bulging eyes and maybe I'm just used to it because at our big Chinese family dinners they would come head and all, steamed with garlic and everyone used to say that the best part is when you twist the head off and suck out the brains. Too much!? Okay maybe just avoid the picture below and focus on the end product! All I did with these sweet little prawns was a quick saute (and I mean quick, do not over cook these!) in a bit of garlic and olive oil. I threw together a refreshing mango cucumber salsa with a little red onion, jalapeno, fresh lime, cilantro, mint and a squeeze of agave syrup for a bit more sweetness and served it on a sprouted grain tortilla with a handful of spinach and thick yogurt ( my substitution for sour cream). Served with a side of crispy roasted yam coins and this meal was complete!

Can't get any more fresh then this

BC Spot Prawn Festival: You can see where we were in line, which curved all the way to the white tents

One of the choices, Crispy Prawn Head w/ mayo, Poached Prawn and Watermelon

Tasting plate at the B.C Spot Prawn Festival

Caramelized Banana Cake with Toasted Coconut and Cream Cheese Icing

I'm sorry chocolate hazelnut cake but you've been replaced. I have found a new favorite cake! With all of these glorious ingredients how could you go wrong? Gooey caramelized bananas squished between moist fluffy banana cake slathered in cream cheese icing and topped with toasted coconut. Don't be afraid of the list of ingredients! Have you ever made banana bread? Well you are halfway there then. I don't even really want to tell you where I got the idea of cream cheese and banana cake.....well okay fine I'll tell you...but I will have you know that a lot of kids in Jr.High were forced by their parents to go to band camp too! Yes band camp.. and no I didn't play the flute. I never went to a religious school but for some reason the place where band camp was held was religious, which meant before every meal we had to pray. As a 14 year old and someone who had never been to church, I found it a bit awkward but I remember thinking heck I will pray as long as they serve me up that delicious warm banana bread with cream cheese icing!! Growing up there was always a loaf up banana bread hanging around the kitchen but I had never had it slathered in cream cheese icing! To this day I still remember it as one of my first oh.my god. (no pun intended) food moments.

It was also just cherry blossom season here which is one of my favorite times of the year, so I knew just how I wanted to decorate this cake. Also if you are not the best at icing, this is the perfect cake for you! Since this cake gets completed coated in toasted coconut, you don't have to worry about doing the perfect icing job. I made this for my good friends birthday and when I went back home to Calgary I showed my family the pics and my brother said I want THAT cake!! I obliged but made it a bit healthier by using more whole wheat flour, cut back on the sugar and used low fat cream cheese to make the icing. I honestly thought it tasted just as good as the first time I made it, so I leave you with the healthier rendition of this cake.

Gooey caramelized banana filling

Middle shot

This was the cake I made for my bro and family. Not as pretty as the cherry blossoms!

I love cherry blossoms.

Caramelized Banana Cake with Toasted Coconut and Cream Cheese Icing

Banana Cake(Makes one 8" cake)

2 medium very ripe bananas, mashed

2 eggs

1 cup whole wheat flour

3/4 cup all purpose flour

3/4 cup sugar

1/2 cup vegetable oil

1/4 cup + 1 tbsp buttermilk

1 tsp baking soda

1/4 tsp baking powder

1 tsp vanilla

1/2 tsp salt

1. Preheat oven to 350. Butter and flour two 8" cake pans, line bottom with baking paper.

2.In a bowl mix together both flours, baking soda, baking powder and salt.

3. In another bowl beat eggs, sugar and oil. Add bananas and vanilla.

4. Alternate adding dry ingredients and buttermilk into banana mixture.

5. Bake for 35-40 minutes or until toothpick comes out clean. Let cool.

Caramelized Bananas

2 medium bananas, one ripe, one a bit more firm, sliced

1 cup sugar

1/4 cup water

2 tbsp butter

1/2 tsp salt

1 tsp vanilla

*splash of rum is optional*

1. In a large frying pan stir together your sugar and water. Place heat on med-high. When you see it start to turn color, stir the mixture so it caramelizes evenly. Even if it looks clumped together, don't worry, just keep stirring and it will melt.

2. When it turns golden/slightly dark brown take off the heat and add your (optional rum) butter, salt and vanilla.

3. Add in your soft banana first and let it melt into the sauce then add your firm banana which should keep its shape. Leave aside to cool.

Cream Cheese Icing

1 1/2 cups low fat cream cheese, softened

1/2 cup butter, softened

3 cups icing sugar

2 tbsp whipping cream (or almond milk or regular milk)

1 tsp vanilla

1. In a mixer beat the cream cheese, add butter and mix. Slowly add in vanilla, icing sugar and whipping cream. If the icing looks too soft, add a bit more icing sugar.

Toasted Coconut

2 1/2 cups unsweetened coconut

1. Preheat oven to 375 degrees F. On a baking sheet spread out coconut evenly and toast until golden brown. Approx 5 minutes. (Keep a close watch as it browns quickly)

To assemble:

1. Cut the tops off both 8" cakes and eat them while you decorate. On one of the cakes, spread with the caramelized banana filling, leaving a 1 inch border around. Invert the other cake on top (cut side down).

2. Ice the cake and coat with toasted coconut.

3. Top with your favorite flower.

Mini Healthy Banana Chocolate Chip Muffins

You can tell how stoked I am about these muffins because they were made just 15 minutes ago and already I am posting this recipe! It would have been even earlier then that but it took those 15 minutes to let them cool a tad, then devour two of them while my camera card loaded into my computer! I make it a habit to buy a couple more bananas then I ever really need so when I see them turn extra brown it gives me the perfect excuse to make banana bread. I also like to keep a small carton of buttermilk on hand for baking (perfect for cornbread, scones, pancakes and any other muffins). Living and cooking for myself I've wanted to have recipes that can make just two cookies or two brownies when you have that craving but dont want to eat consume the whole batch yourself! Well this recipe is perfect, it will either make about 4 regular size muffins or 12 mini ones. I'm also very wary when tweaking recipes to make them healthier because I find that when you cut out the fat, baking can lose that fluffy texture and almost have that dry heavy bouncy texture. Not the case with these!! They are soo fluffy, moist and satisfying. A good tip for making healthier banana bread or muffins is to let your bananas ripen until they are almost black brown, the more sweet the banana is the less sugar you need to add. With two of these muffins I folded rolled oats into the batter and they tasted so good! It gave the muffin a bit of extra texture and chewiness and makes the mini muffin last longer and feel more satisfying. Now if you will excuse me, I just might have to go eat another one...

I took a pic with my cell so you can see the size comparison

Mini Healthy Banana Chocolate Chip Muffins

(Makes 12 mini muffins or 4 regular size muffins)

1/8 cup plus 1 tbsp all purpose flour

3/8 cup whole wheat flour

1/8 unrefined rapadura sugar (or brown sugar)

1/2 tsp baking powder

1/4 tsp baking soda

pinch of salt

1/2 cup mashed very ripe banana (1 large banana)

1 tbsp olive oil

1 tbsp unsweetened apple sauce

1 1/2 tbsp buttermilk

1 large egg yolk

1 tsp vanilla extract

1/8 cup dark chocolate chips (roughly chopped)

1. Preheat oven to 350 degrees F. In a bowl combine both flours, baking powder, baking soda and salt.

2. In another bowl combine banana, sugar, olive oil, apple sauce, buttermilk, egg yolk and vanilla.

3. Add dry ingredients to banana mixture. Fold in chocolate chips.

4. Bake 12 minutes (for mini muffins) or until toothpick comes out clean.

*Note according to calorie counter one of these mini muffins equal 59 calories and one regular size muffin equals 176 calories*

Some Good ol Home Cookin

Last week I went home for a visit and before I left, was on the phone with my mom who told me that if I had any requests for any cooking of hers that I miss, to let her know. Some of my favorites include her French Onion Soup (she roasts the bones and makes the best beef stock ever) to her melt in your mouth Braised Bbq Beef on a Bun (with her own killer bbq sauce) to her Egg Rolls, Cha Siu Bao (steamed BBQ Pork Buns) and addicting Chiffon Cake and Bran Muffins. For some reason the one thing that came to mind right away was her Gai Gok Fan. Her Gai Gok Fan is basically sticky rice with chicken, Chinese mushrooms, lup cheong (Chinese sausage) and oyster sauce. I told her this and she said "Gai Gok Fan! That's what you waant!? Okaayy..." It is a bit of a strange request coming from me because growing up we usually ate traditional Chinese meals once or twice a week and even then I would say "Oh mom! Can't we have spaghetti?" I never really liked rice growing up with the exception of Congee (savory rice porridge) but its funny how your tastes change as you grow older, I find that all the things I used to dislike, I now love!

This meal consisted of:
-Gai Gok Fan (She made two versions, one with brown rice for my brother and me (my Dad won't touch it!). I ended up still liking the white rice version better.
-Corn Chicken Soup with Egg Ribbons and Green Onion
-Pea Shoots with Garlic
-Dace, a Salty Fish with Black Beans
-Crispy Tofu, with Carrot Flowers and Sugar Snap Peas, tossed in a mixture of soy sauce, whisky, sugar, chicken stock and cornstarch

*Side Note* There were two other things I requested when I got home: Her rice crispy squares and her puff wheat squares. I think I probably managed to consume a whole pans worth of them as they are ridiculously addicting! It's a good thing I only go home once in awhile. I know these classics really shouldn't be messed with but I am determined to find alternative healthier versions!

Short Rib Ragu w/ Pappardelle

I have this obsession with ragu, or maybe its just the thought of a cheap cut of meat that can be turned into melt in your mouth deliciousness. If there is any better comfort food than braised meat over fresh pasta or polenta on a rainy Vancouver day somebody better tell me! So far the best places I've had it have been Gastropod's beef ragu over tagliatelle and Campognolo's pork ragu over tagliarini. After a hunt for a great ragu I thought it was about time I made my own! I stopped off at Cioffi's Meat Market and Deli and picked up some short ribs (okay and maybe a stop at Italia Bakery for a zeppoli and cannoli or two). Even somebody who doesn't normally cook can't screw up braising meat! Longer you cook it, the more tender and fall off the bone it is. I guess thats why crockpots were invented!? I've seen many variations of braising short ribs but came up with my own concoction which included a little vino, fire roasted tomatoes and espresso powder, which added a nice rich depth of flavor to the sauce. After being braised for 2 1/2 hrs the result was a sauce which had reduced into the perfect consistency to coat the fall off the bone tender meat. Served over warm cheesy polenta or ribbons of chewy pasta, it's comfort food I tell ya.

Ready to be browned

I just moved into my new pad and this is the first real meal I've had a chance to prepare in my kitchen! Served with a salad of baby spinach, arugula, oven dried tomatoes, shaved parm and vincotto.

Short Rib Ragu (Serves 6-8)

3 1/2- 4lbs short ribs (flanken style)

2 small carrots (small dice)

2 celery ribs (small dice)

1 small white onion (small dice)

5 garlic cloves (finely chopped)

1 28 oz can fire roasted tomatoes ( or crushed tomatoes)

3 cups beef stock

1 cup red wine

2 tbsp espresso powder

2 tbsp tomato paste

3 bay leaves

5 sprigs fresh thyme (finely chopped)

agave syrup (or sugar) to taste

s+p

*flour and s+p for coating meat* (reserve 2 tbsp of any leftover flour)

1. Heat a pot on med-high with oil (I like grapeseed)

2. Coat short ribs in flour seasoned heavily with s+p

3. In batches, brown short ribs until dark golden brown on all sides. Remove from pot and place on a plate.

4. In the same pot saute onion, carrot and celery till soft. Add garlic, cook until soft. Add 2 tbsp of the leftover seasoned flour, cook off for 1 minute.

5. Add red wine, stir and let reduce down for 1 minute

6. Add tomatoes, beef stock and tomato paste and espresso powder. Throw in thyme and bay leaves.

7. Reduce heat to a simmer, put a lid on the pot and cook for 2-2 1/2 hrs or until meat starts to fall off the bone. (Stir or turn the meat over once or twice in between)

8. Take meat out, seperate the bones from the meat and any tough ligament that hasn't broken down. Gently use a fork to pull apart the meat, or if you like big chunks leave as is.

9. Skim off any fat that has risen to the top of the sauce. Discard bay leaves

10. If your sauce is too thick, add more stock. If your sauce is too thin, crank up the heat and reduce down to your liking. Add agave or sugar and s+p to taste.

11.Place meat back in sauce. Serve over pasta or polenta with plenty of parmigiano reggiano.

Chocolate Chunk Brownie Cookies

Chocolate Chunk Cookies and Brownies, two of the most popular baked goods of all time, I really can't think of two better things that should be put together!! I played with the combination and in the end decided not only to fold chunks of brownie into the cookie dough but chocolate chunks as well. Halfway through baking I added a mini brownie on top just to make this cookie even more glorious! It's just how I like my chocolate chip cookies, soft and chewy in the middle with a slightly crispy edge, with the added fudginess and chewiness of chocolate brownie chunks and a hint of pure dark chocolate. Warm from the oven with a cold glass of Almond Milk (even better than milk) and I am in my very happy place!

Brownies
6 tbsp butter, softened
6 ounces semisweet chocolate, roughly chopped
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 cup sugar
2 eggs
2 tsp vanilla

1.Preheat oven to 350 degrees F. Grease a 9 x 13 x 2'' baking pan.
2. Melt butter and chocolate together, let cool slightly. Combine flour, cocoa, baking powder and salt.
3. In a mixer beat sugar, eggs and vanilla together until pale. Add chocolate mixture, scrape down sides of bowl and add flour mixture. Mix just till combined.
4. Pour batter into greased pan and bake 40-50 minutes.
5. Let cool completely and place in freezer for 15minutes. Cut 1 1/2 cups worth of bite size brownie chunks, cut the rest into larger chunks to place on top of the cookie.

NOTE** Usually you would almost want to under bake your brownie, but since we are folding this into a cookie dough, we want the brownie to be firm and cooked all the way through**

Chocolate Chunk Cookies
2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar, packed
2 eggs
1 tsp vanilla
1 cup chocolate chunks

1. Preheat oven to 370 degrees F. In a mixer cream butter and both sugars. Add eggs one at a time, add vanilla. Combine flour, baking powder, baking soda and salt together in a separate bowl. Slowly add dry ingredients into the creamed butter mixture.
2. Add in chocolate chunks. Fold in brownie chunks.
3. Drop 4 tbsp size dough balls onto cookie sheet lined with silpat or baking paper. Bake 6 minutes, add a brownie chunk on top of each cookie and bake another 6 minutes, just until golden around the edges.

All in a days work

I had been working at a place doing mostly baking and pastry and at first I loved it, tiny little kitchen that overlooked a garden, I felt like I was baking at home. I have been in a transitional period so it was just a good place for me to be at the time while I figured things out. Who wouldn't want to be in a kitchen where most of the time you could literally crack open a cookbook or use any idea you had and get to create it on a whim? After awhile I started getting bored and not feeling challenged enough because from a cooking aspect, there was no one there to teach me any new skills or keep me feeling creative and inspired. Don't get me wrong, I looove baking but I miss cooking, REAL cooking. Ironically when people ask what I do its like welll I just graduated from Nutrition school and now I am working as a pastry chef using (and eating) copious amounts of unrefined sugar and flour! I still want to incorporate the whole nutritional aspect into my cooking at some point but damnit a croissants a croissant and sometimes there is just no messing with those ingredients! After leaving this job the first relief I had was that I won't eat so much garbage (although very tasty garbage!) anymore. Me and one of my co-workers called it quality control, we had to taste it to make sure it tasted good right?? Woohoo maybe I can stop going to the gym so much! Croissants were made every couple days, I helped make em once in culinary school but this is my first attempt at making them by myself. Chocolate, Almond, Cheese and Plain. Could have been a bit darker but not so bad.

Glorious Caramel Pecan Brownies

Christmas orders comin in...

Quiche special

Moussaka I was making for the Greek themed staff x-mas party. At the dinner one of the girls said great Moussaka! The owner who was sitting across from me, said THANKSS! Then abruptly looked up at me. I thought, seriously lady? Did you just take credit for my moussaka...


Catering gig

Testing out Tartines Pate Sablee Dough for Chocolate Hazelnut Tarts and Flaky Tart Dough for Wild Mushroom Caramelized Onion Quiches. Saved three Chocolate Tarts in the back to top with fresh raspberries.

Double Chocolate Chunk Brownie Cookies (chunks of brownie folded into the cookie dough as well) a recipe I had been meaning to trial for awhile. (Stay tuned for this recipe!)

Did somebody really leave me in this kitchen to my own devices??

A new approach...

I realize I have been terrible at keeping up with my blog, so I have decided not just to post things I make with the recipes (it can be very time consuming!) but even just my food ramblings, to places I eat in the city and my favorite discoveries. So here I go....! From the day I moved out to Van from Calgary I started making sticky notes of all the restaurants and places I heard about and wanted to go eat, they started to accumulate on my wall and everytime I made it to one of the places I checked it off my list. Thats the great thing about Vancouver, the food scene here seems NEVER ENDING! Its like whoa whoa whoa ANOTHER ramen noodle place just opened up?? What's this about our own local soup nazi? Ganache Patisserie makes canneles? I have to check it out...I honestly dont even know where to begin because not only do I take pictures of the food I make, but pretty much EVERYTHING I eat, yes I am that annoying friend. I have very patient friends because they know me by now and always wait for me to take pictures of the food before we eat. So I guess I may as well start with todays lunch...the much talked about MARKET by Jean-Georges Vongerichten opened up not too long ago and I have been wanting to try it. A friend and I have other criteria on deciding if we like the place (besides the main course), good bread and clean bathrooms.

Good crusty chewy bread, check. (Extra bonus points for the coarse sea salt)

I had to...I really did, I mean look at this bathroom. Cleanest and best bathroom ever! Check.

Okay I realize what the H you went to Jean Georges' restaurant and ordered SOUP? I honestly wasnt even that hungry but thats never stopped me from eating somewhere, so we just ate in the cafe. I also have a thing for soup. Creamy tomato soup, I always have to try it because I think there is a fine line between tomato soup tasting like tomato sauce thrown together with chicken stock and a good hearty tomato soup made with the right ratio of other veg and pureed until rich and creamy. It was delicious btw. (Extra bonus points for the soup being poured into my bowl at the table)

Goat Cheese and Beet Salad with Balsamic Vinaigrette-Pretty good but not as good as the one I had at Chambar.

Green Onion Pancakes

So I think it was a sign that I was supposed to make green onion pancakes today. This morning I was on foodgawker and what do I see? A recipe for green onion pancakes! Later I was flipping through a cooking magazine while in line at the grocery store and what do u knoww...Green onion pancakes! My good friend Whit has also talked about nothing else but these darn pancakes for the last two weeks! Every time we were remotely close to Legendary Noodle (a place here in Vancouver that makes em fresh) she wanted to stop. That's all that has been running through my head... green onion pancakes green onion pancakes....!! Well I don't know what took me so long because they are dead simple to make!! I surprised Whit by making them for her and said "So nooww can you pleease stop asking to go to Legendary Noodle!?" she said "Okay, but now I'll just keep asking for YOU to make them for me!". I grew up on these and they taste just like the ones I used to eat when I was little, the only thing I did differently was finish them with a little French Sea Salt but other than that, tastes just like childhood!

Green Onion Pancakes

1 1/2 cups all purpose flour

1 tsp salt

1/2 cup warm water

2 tsp sesame oil

1/2 cup green onions, finely sliced

2 tbsp fresh chopped cilantro

Fleur de Sel (to finish)

Dipping Sauce

Hoisin Sauce

Sesame Oil

Garlic Chili Sauce

Water (to thin sauce out)

1. Mix to combine

Mix the flour, water and salt together and knead just until smooth. Cover and let rest 30 minutes in a bowl greased lightly with oil. Cut into 4 pieces

Roll the dough out, brush with sesame oil and sprinkle green onion and cilantro on top.

Roll like you would cinnamon bun dough or sushi, making sure it is rolled tight.

Coil into a circle

Roll out into a flat circle

Makes 4 yummy pancakes

Pan fry until golden on each side, the more oil you use the more evenly golden and crispy it will get.

Finish with sea salt and serve with dipping sauces.

Poundcake with Passionfruit Curd and Pomegranate Seeds

Well I am finally back after quite the hiatus! I wont go into details, but have you ever had a feeling when you just stop believing in yourself, your capabilities and your passion? Something like that happened to me and as a result my blog has suffered, but I'm BACK! I'm still trying to figure out the true purpose of what cooking means to me, but in the meantime I will leave you with something I made for our Christmas dessert...

Passionfruit curd! Oh.my.god. I don't know why I hadn't thought of this before! I've always loved lemon curd but after making this, I dont think I'll ever go back. It's sweet, tart and has a more tropical edge than lemon. It takes curd to a whole other level. I think curd (what a terrible word no?) is extremely versatile, pour it over poundcake and top with whipped cream and pomegranate seeds, use it as a filling for cake, mound it into tart shells and top it with meringue, dunk coconut madeleines into it..or do what I did and forget all of these ideas and just eat it by the spoonful!

Passionfruit Curd

2 cups passionfruit puree

2 eggs

2 egg yolks

1 cup sugar

2 tbsp cornstarch

1/4 cup butter

1.Whisk together eggs, sugar, passionfruit puree and cornstarch. Bring to boil over med-high heat, boil and stir for 1 minute.

2. Remove from heat, whisk in butter, strain through sieve into bowl. Cover with plastic wrap layed right on top of curd (to prevent a skin from forming) and let cool.

Chocolate Toffee Cookie Cake

So it was my friend Julie's birthday last weekend and she is a big lover of baking, especially cakes! She's just starting out and I have promised her a lesson in cake decorating but in the meantime, just knew for her own birthday I had to make her a special cake! I had asked her what her favorite flavors were and the only thing she told me was CHOCOLATE. A girl after my own heart. If there is one thing I love most in the world it's chocolate chip cookies so it only seemed right that I incorporate it with another love of mine, moist chocolate cake! I was afraid the chocolate buttercream might soften the cookie layer overnight, but after biting into a piece of cake the cookies were still crispy and chewy. I figured I mine as well throw toffee in too, since I'd already taken it to that sugar level! Plus I loved the contrast of all the browns and gold, I was pleased how it all came together. I know this is where I'm supposed to tell you the recipe on how to make the cake but unfortunately all these recipes come from the bakery I used to work at, Crave so I can't reveal them to you! One of the best places I've ever worked my old bosses really knew how to treat their staff. Not only extremely nice, also very generous with staff meetings catered with good food and monthly staff gifts, a VIP Cowboys Stampede party, always stocked fridge and freezer with food for us to eat, free massages..I could go on! I have so many good memories from working there. My ol bosses deserve every bit of success they have had and recently were named 2 of the top 40 under 40 entrepreneurs of Calgary! If there are a few things I've learned from Crave, it would be how I would treat my employees, run an insanely successful business and how to ice a cake!

Ready to be assembled!

Rolling out the mini cookies, making sure each one had a chocolate chip (I would feel ripped off if I got a cookie with no chocolate chip in it, wouldn't you?!)

Middle layer of the cake-Chocolate Buttercream, Toffee Bits and Crumbled Chocolate Chip Cookies

After being out of the bakery for sometime now, I was relieved to know I can still ice a cake! I still got itt!

Finished on site

Warm Chocolate Pumpkin Cake with Pumpkin Butter and Cinnamon Scented Whipped Cream

So a couple days before Halloween some friends decided they wanted to do pumpkin carvings. One of them an Art History major and the other three talented artists, I was trying to think what the heck I was going to carve into my pumpkin. Of course the first thing that came to mind was something food related! I thought about it, couldn't think of anything (besides seeing this excellent pumpkin on Butter on the Endives blog that was made into a hamburger with real lettuce, cheese, tomato and a sesame seed bun using the leftover pumpkin seeds) and realized why not let them do their kind of pumpkin art and I will do mine? So I looked up pumpkin recipes and came up with this! The original recipe was a two layer cake with ganache and pastry cream which would have taken too long to make since I wanted something that would be fast and easy to whip up while they were carving, so instead I changed the batter recipe, served the cake warm, dolloped it with pumpkin butter made with the leftover puree and finished it with whipped cream and a final dusting of cinnamon and icing sugar. Using pumpkin made the cake soo moist and cakey and served warm, its the perfect dessert for those chilly fall nights!

Above: My pumpkin art....Below: Their pumpkin art!

Warm Chocolate Pumpkin Cake
(Makes 1 - 8'' cake and 12 cupcakes or 2- 8'' cakes) This can be made into a cake as well-Cool both 8'' cakes, slice off tops of cake to make a flat surface, fill middle with pumpkin butter, invert one cake cut side down onto the filling and cover with whipped cream.

1 3/4 cup flour (plus more to coat pan)
1/3 plus 2 tbsp unsweetened cocoa
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon
1/4 tsp fresh ground nutmeg (optional)
1 15 oz can pumpkin puree
2 tbsp vegetable oil
1/3 cup heavy cream
1/2 cup plus 2 tbsp butter, softened (plus more to grease pan)
1 1/3 cups sugar
2 large eggs
1/2 tsp vanilla

1. Preheat oven to 350 degrees F. Butter 8'' pan and dust evenly with flour. Tapping out any excess flour. Line bottom of the pan with baking paper
2. Combine together flour, cocoa, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl combine pumpkin puree, oil and cream.
3. In a mixer beat butter and sugar until fluffy, add eggs and vanilla.
4. Add in dry ingredients and wet ingredients, alternating, starting and ending with the dry ingredients.
5. Divide batter in half, and place in 2-8'' pans or 1/2 in one 8'' pan, the rest into lined cupcake molds.
6. Bake cakes for 30-35 minutes, cupcakes approx 15-18 minutes or until toothpick comes out clean.
7. Serve warm with pumpkin butter and whipped cream

Pumpkin Butter (*note this is not a typical pumpkin butter recipe)
1 cup pumpkin puree
1/4 cup icing sugar
1 tsp vanilla
1. Combine and chill in fridge

Cinnamon Scented Whipped Cream
1/2 cup heavy cream
2 tbsp icing sugar
1 tsp ground cinnamon
1 tsp vanilla
1. Whip cream slowly adding in icing sugar, cinnamon and vanilla. Whip to soft peak and chill in fridge.

Italian Dinner Part 2: Primi of Lobster Crab Ravioli & Yam Chestnut Ravioli. Secondi-Veal Saltimbocca w/ Chanterelles

Lobster Crab Ravioli & Yam Chestnut Ravioli w/ Roasted Orange Bell Pepper Sauce, Peppercress, Fresh Ricotta and Tiger, Teardrop and Cherry Tomatoes

While I was at Bosa Foods I picked up some Lobster Crab Ravioli and Chestnut Yam Ravioli. I had just come from the Trout Lake Farmers Market where I picked up a humongo bag of orange bell peppers and knew just what to do with them when I saw the pasta. Make a sauce! The great thing about using vegetables for a sauce is once you puree it, you really only need to add a splash of cream to finish it off.

Trout Lake Farmers Market
$4.00 for a bag of the sweetest bell peppers ever

Veal Saltimbocca w/ fresh Chanterelles in a Garlic, White Wine Cream Sauce
Ack!...as you can see, little effort went into this plate presentation. At least it tasted good...!

Dolce

I had contemplated panna cotta and tiramisu but after menu planning the other three courses, time got the best of me! In the end I threw together ricotta cheese, local honey, Bernard Callebaut chocolate chips and topped it with crushed Amaretti Cookies.

Yellow Bell Pepper Sauce
10 orange bell peppers (or yellow or red)
1 small onion, fine diced
6 cloves garlic, fine diced
3 cups chicken broth (approx)
s+p t.t (to taste)
sugar t.t
1/4 cup cream (optional)

1.Preheat oven to 375 degrees F
2. Toss peppers in oil and roast for 1hr or until evenly charred (turn peppers to help char evenly). Place peppers in a bowl and cover with saran wrap for 5 minutes. Discard the skin and seeds and roughly chop
3. In a pot sweat onion and garlic just until translucent. Add peppers and 1/2 of chicken stock. Using a hand blender or food processor puree mixture until smooth. Add enough remaining stock until it reaches consistency of a sauce. Season w/ s+p and sugar if needed. Finish with cream
*Note* Just add more chicken stock to make yellow bell pepper soup

Veal Saltimbocca w/ Fresh Chanterelles
2 pieces veal pounded thin (can ask your butcher or find it already ready in the meat section)
4 pieces prosciutto
4 fresh sage leaves
flour (for coating)
s+p
1 tbsp butter

1/2 lb fresh chanterelles
2 cloves garlic, finely chopped
1/2 cup white wine
1/4 cup cream
s+p

1.Wrap 2 pieces of prosciutto around veal. Use a toothpick to secure the sage onto the veal, 2 pieces of sage/piece
2. Season flour with pepper.
3. Preheat pan on med-high with butter and a little olive oil
4. Coat veal in seasoned flour, dusting off any excess. Pan fry veal, sage side down and flip when the prosciutto starts to turn crispy
5. Repeat on other side, until prosciutto is crispy and golden brown. Let rest on a plate. Add a bit more butter or olive oil to pan.
6. Add chanterelles then garlic and saute for 2 minutes
7. Add wine, to deglaze the pan and scrape any bits that may be stuck to the bottom of pan. Let the alcohol evaporate and reduce down. Finish with cream and s+p.
8. Remove toothpicks from veal and serve with the chanterelles

Italian Dinner Part 1: Antipasti-Bresaola w/ apple, mizzuna, radicchio and shaved grano padano

I have been meaning to check out Bosa Foods for sometime now and finally got a chance last weekend. It may be a good thing that this store is so far away because I would be there every week buying things! This store is great, from their massive meat and deli section to their free samples (after 3 cannoli samples, a couple cookies and numerous cheese and cracker samples I was kinda full!) they have it all. I went on a Saturday afternoon and it was PACKED. I noticed all these cute little Nona's wandering around speaking Italian to their husbands, I just wanted to follow them around to see what they were putting in their carts! Okay, if we're being completely honest here what I really would have liked is if I could have asked one of them to take me home with them so they could show me how to make their secret family recipes! Besides wanting to check out the store I did have another reason for wanting to go, Bresaola! I have been meaning to try it for so long now and I just knew they would have it. Similar to prosciutto, it is dry cured beef instead of pork. This antipasti came together inspired by things I had just bought from my local farmers market, a nice tart granny smith apple, a sweet and crisp gala apple and some local greens, which was a nice balance to the salty bresaola. A good tip at your local deli, if you've never tried something before and are curious about it, it never hurts to ask for a sample. Stay tuned for the rest of this meal!

Bresaola Antipasti
14 slices of bresaola
Mizuna Greens ( Arugula would be nice too)
Radicchio, julienne (optional, just used for more color)
Balsamic Vinegar
Olive Oil
S+P
Apple, julienne (I used Granny Smith and Gala)
Lemon Juice
Grano Padano Cheese, finely grated with a microplane and shaved with a peeler (or Parmigiana-Reggiano)

1. Toss Mizzuna and Radicchio with balsamic, olive oil and s+p
2. Toss apple with lemon juce and finely grated grano padano
3. Lay bresaola on a plate, overlapping. Top with greens, then apple and finish with shaved grano padano

Apple Ricotta Almond Muffins

I'm still on my ricotta kick and when I came across an Apple Ricotta Almond Muffin at this cafe called the Little Nest which I frequent when I'm in the area, I just had to try it! Still warm from the oven I got it to go but it didn't last very long! You know when you keep it in the paper bag and think ohhh I'll just have a little taste and save the rest for later..then u keep eating pieces of it until you realize you have eaten the whole thing and are extremely disappointed that there is nothing left in the bag!? Really though, is there anything better than fresh out of the oven baking! Even better was that this muffin had the BEST muffin top! This weekend I was on my way to the farmers market and was close by the cafe, so I called to ask if they had any Apple Ricotta Muffins, the girl said why yes we have one left...! I asked her if she could put that muffin on hold for me and she laughed and said uhh okay...! Serious addiction here people...! I did realize if I keep eating these I too, will have a muffin top!! So I decided to make my own rendition of them at home. Incorporating apples fresh from the farmers market (it's apple season and the variety of apples at the farmers market is ridiculous!), whole wheat flour, unrefined sugar and buttermilk made these muffins moist, sweet and taste just like the ones from the cafe! My only regret is not filling them enough...so if you make these, forget the rule to fill the batter 3/4 full, and go ahead and mound the batter into the muffin tin, this makes the best muffins in the world because it creates that crispy muffin top which we all know is the best part!

A dollop of ricotta in the middle of the batter makes these muffins soo good

I learned my lesson from the first batch, so on my second batch I filled the batter to the top to get a crispy muffin top

Apple Ricotta Almond Muffins (Makes approx 12 muffins)

1 cup whole wheat flour

1 1/3 cup white flour

1/2 cup unrefined sugar (rapadura sugar)

1/2 cup white sugar (or 1 cup white sugar if u don't have unrefined sugar)

2 tsp cinnamon

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

2 egg whites

1 cup buttermilk

1/3 cup milk

1 1/3 cup ricotta cheese

3 tbsp canola oil

2 tsp vanilla

2 apples, small dice (I used Ambrosia and Gala)

Topping

1/8 cup sugar

1 tsp cinnamon

1/2 cup almonds (sliced)

Icing sugar

1.Preheat oven to 400 degrees F. In a bowl or mixer combine flour, sugar, cinnamon, baking powder, baking soda, and salt.

2. In another bowl mix together eggs, egg whites, buttermilk, milk, 1/3 cup ricotta cheese, oil and vanilla. Mix wet ingredients into dry ingredients just till incorporated. Stir in apples.

2. Fill muffin pan with liners and grease the top of the pan. Fill each cup 1/2 way with batter, add a dollop of ricotta cheese and fill to the top with more batter. Combine the topping of cinnamon and sugar and sprinkle on top. Follow with almonds. Bake for 15-18 minutes or until toothpick comes out clean. When cooled down, dust with icing sugar.

Carrot and Chickpea Soup w/ Crispy Pancetta and Truffled Honey Popcorn

Okay here goes, I’m about to tell you how my brain works when I come up with new ideas! It’s definitely soup season here and I’ve been meaning to make a carrot soup, of course not just any ol carrot soup! Actually the more I think about it I know exactly how this particular dish evolved…it started this afternoon when I was eating roasted vegetable hummus and thought chickpeas, that would be good with carrots! I thought it would add some body to the soup as well as a bit of creaminess without having to add cream. Later I was at the gym doing my cardio while watching the food network (It’s extremely tragic that I don’t have cable at the moment, so this is the only chance I get to watch my food tv!) and was watching caramel popcorn being made when I thought popcorn…that could definitely work as a garnish! It would add some crunch to the creamy soup, as well visual appeal. Thinking about popcorn reminded me of this time I had popcorn drizzled with truffle oil. (This is where the wheels really started turning) and I remembered I had some truffled honey that I brought back from Italy and both truffles and honey would work nicely with carrots. I needed something to hold the popcorn garnish so it wouldn't get all soggy and melt into the soup, when I thought of pancetta, which would add a nice saltiness and crispy texture to the smooth soup as well. Visualizing how I would serve it, I realized it needed a bit more color then the orange soup, red pancetta and white popcorn which made me think of dill, which goes great with carrots and would add a nice touch of green. Soo that is my thought process! Sometimes I think it's a great concern how much I think about food...! Above is a pic of the delicious truffled honey which I drizzled on the popcorn. I could eat this stuff by the spoonfuls!
Carrot and Chickpea Soup w/ Crispy Pancetta and Truffled Honey Popcorn
8 local carrots, small diced
1 white onion, small diced
1 tbsp fresh ginger, minced
5 cloves garlic, minced
1 stalk of celery, small diced
2 cups cooked chickpeas (if using canned, drain and rinse)
8 cups chicken stock (I used organic veg stock this time)
1/4 cup fresh dill, chopped, reserve some for garnish
honey to taste (regular honey, optional depending on how sweet your carrots are)
s+p
Garnishes:
pancetta, pan fried (or baked) till crispy
popcorn
truffled honey (or regular honey)
fresh dill
*another option is to finish the soup with truffle oil or fresh truffles if you can get your hands on them*

1. Heat oil in a big pot and sweat off onions, then carrot and celery, then garlic and ginger until soft. Add in chickpeas
2. Add stock and simmer for 10 minutes. Use a hand blender, regular blender or food processor, puree until smooth.
3. Season to taste and finish with dill.

Grilled Flatbread w/ Fresh Ricotta, Artichokes, Anchovies and Wine Soaked Olives

Fresh ricotta...! I really think it's underrated. Cool and creamy with a slight hint of sweetness, I think it adds a nice balance to other strong flavors, in this case olives and anchovies. I can't seem to get enough of these kalamata olives, marinated in Napa Valley Cabernet Sauvignon, vinegar and herbs, if you can find them, buy 10 jars! They are THAT good! Rewinding a bit I had originally picked up this ricotta from my local Italian store for this breakfast panini I wanted to make. Ricotta in a breakfast panini? Hear me out! Also stuffed with medjool dates, hazelnut butter and mashed banana the warmth of the panini press makes the hazelnut butter, banana and ricotta get a bit gooey and melty. It's almost like a sweet version of a grilled cheese! Okay that sounds so wrong but I swear its soo good! Another favorite of mine is fresh ricotta drizzled with local honey, a sprinkle of chocolate chunks and crushed up amaretti cookies. Sweet, creamy and crunchy. Back to the savory usage of ricotta, I really wasn't in the mood for a cheesy pizza but something lighter, so flatbread seemed like the way to go. Moral of the story? Go get some ricotta and put it on everything....sweet or savory!

Grilled Flatbread w/ Fresh Ricotta, Artichokes, Anchovies and Wine Soaked Olives (Makes 1 flatbread)
Dough:
1 tsp yeast
1/2 cup plus 1 tablespoon warm water
1 1/2 cups bread flour or all purpose flour (I used 1/2 whole wheat, 1/2 white flour)
2 tsp sugar
1 tsp salt
1 tbsp extra virgin olive oil plus 1 tsp to grease the bowl you proof it in
1. Combine yeast, warm water and sugar, let sit 5-10 min till the yeast puffs up
2. Place yeast mixture in mixer, add olive oil and mix. (Start with paddle attachment), or if by hand, start with a spoon and then use your hands to incorporate the rest.
3. Slowly add ½ the flour, add salt and add in the rest of the flour. Change to dough hook
4. Mix for 1 minute until dough comes together, might have to add a bit more flour, should be soft but not to sticky. Knead by hand for 20 seconds
5. Place in a bowl coated with the remaining oil, make sure to coat dough in oil as well, place saran wrap over top and let proof (rise) for about 1 hr to 1½ hrs.

Toppings (all optional):
Light base of San Marzano tomato sauce
Fresh Ricotta Cheese
Anchovies
Artichokes
Kalamata Olives
Roasted Red Bell Peppers
Fresh basil
Shaved Parmigiano Reggiano

1.Preheat bbq on high
2.Roll out dough until thin, can be odd shaped, coat both sides of dough with olive oil and cornmeal. Place on baking sheet
3.Place dough on grill and cover lid for 1-1 1/2 min, bottom side should have grill marks but not be completely burnt, flip dough over and cook the other side with bbq lid down. Dough is done when you can knock on it and it sounds hollow.
4. Place toppings on flatbread and warm through. (I usually do this in the oven). Finish with shaved parm and fresh torn basil.

Pear, Brie, Walnut and Prosciutto Baguettes with 15 yr Old Balsamic

Who doesn't love anything packed between a good piece of bread? Sandwiches just might be one of the best things ever invented! Some of my best food memories have to do with them. In Spain on a culinary tour, we had just arrived and were absolutely famished so my friends and I wandered down the street and picked up a baguette, some local serrano ham and manchego cheese and brought it back to the hotel, where we tore the baguette open with our hands, leaving crumbs all over the bed and stuffed it with the meat and cheese. So simple, soo good! In Italy my fam and I came across a local bakery that had the most gorgeous flatbreads that had zucchini and tomatoes baked right in, across the street we picked up some salami and pecorino cheese and made open faced sandwiches which we brought back to our hotel and ate in the picturesque backyard garden. I will never forget that lunch! I first had this pear, brie, walnut and prosciutto creation at a little place called Finch's in Van. Cutest place ever, the menu is written on chalk boards and they have the most gorgeous antique stove which can only bake 6 chocolate chip cookies at a time! (Some of the best cookies in the city I might add). Finch's uses a blue brie cheese so if you can get your hands on that, even better! From time to time I like to re-create this sandwich at home and I really think this might be the best combo ever, from the sweetness of the pear to the saltiness of the prosciutto to the creaminess of the brie, crunch of the toasted walnuts and tang of the balsamic vinegar, it's got it all! Fruit, cheese, bread and meat...all bases covered!

Pear, Brie, Walnut, Prosciutto Baguette
(Really this recipe is self-explanatory but here are the ingredients anyway!)
Crusty Baguette
Brie Cheese (Or Blue brie cheese if you can find it or any soft cheese)
Pear
Prosciutto
Walnuts (Toasted)
Balsamic Vinegar (I used 15 yr old balsamic)
Olive oil

1.Tear open baguette, drizzle with olive oil and balsamic vinegar. Spread cheese over baguette, stuff with prosciutto and fan pears inside and sprinkle in toasted walnuts.

Creamy Penne Pumpkin Alfredo with Swiss Chard and Garlic Chicken Sausage

Pumpkin Alfredo you ask?! l told you I was on a pumpkin kick and somehow pasta made it into the mix! I love alfredo sauce, how can you not like creamy garlicky goodness? But every time I see it on a menu I tend to stay away from it just because I know one dish of the stuff is probably enough for 2 days of my caloric intake as well it often leaves you with that oh so lovely stick to your ribs, can't breathe, need to put my sweatpants on immediately, I can't move from the couch feeling. Well I am telling you now I think I have found a worthy alternative! Pureed pumpkin and cottage cheese are the base for this creamy sauce and I know those two ingredients are probably at the bottom of everybody's food list (they used to be on mine) but it really works!! It's garlicky, cheesey, creamy and as an added bonus, loaded with antioxidants (beta carotene), Vit C, iron, fiber and much more! This sauce would also be great with chicken wrapped prosciutto, cannelloni, cauliflower and broccoli...tons of possibilities! Thanksgiving is coming up and I started thinking about how I could turn this into a Thanksgiving pasta....Pumpkin Penne Alfredo with Turkey Sausage, baked with a Sage Bread Crumb Topping (aka the "stuffing" component). This just may be what I will be eating seeing as I won't be with my fam this year for turkey dinner! Snff snff anyone in need of a extra guest at their table this year in Van? I know this great pasta dish I could bring...

Penne Pumpkin Alfredo with Garlic Chicken Sausage (Serves 4)
Pumpkin Alfredo Sauce:
1 1/2 cups milk
1 1/2 cups cottage cheese
1 cup pumpkin puree (butternut squash would work well too)
3 tbsp tomato paste
2 tsp agave syrup (or sugar)
1 tsp cayenne pepper
1/2 onion, fine diced
3 garlic cloves
1 tbsp fresh sage, chopped
s+p

Garlic chicken sausage, roasted or pan fried (or any kind you like, chorizo would be good too)
Swiss Chard (lightly sauteed)
5 cups cooked whole wheat or brown rice penne
Fresh grated Parmigiano Regganio

1. In a food processor puree milk, cottage cheese, pumpkin puree and tomato paste.
2. In a pot sweat onion and garlic just till translucent. Add in pumpkin sauce and add sage, cayenne, agave and s+p to your taste. Heat just until warmed through (be careful as the sauce can break when it gets too hot due to the cottage cheese). If too thick add a bit of pasta water.
3. Toss together pasta, sauce, swiss chard and chicken and serve immediately

Spiced Pumpkin Bread

Sick! Pumpkin bread? Before you click off this blog (I might have done the same) hear me out! Usually I wouldn't even take a second glance at a recipe containing pumpkin, I only really like pumpkin pie because I associate it with Thanksgiving and turkey dinner and only then if it's slathered in homemade whipped cream! I was visiting a friend yesterday and she had just made a loaf that was still warm from the oven. Anything that is fresh baked and warm from the oven, even pumpkin containing, I will not turn down! I was blown away, it was nice and moist, due to the pumpkin puree and all the spices made me think of a warm chai latte. This definitely reminds me of fall and although I hate to see summer go, I'm stoked for everything fall brings, leaves changing color, cozy sweaters, warm scarves, crisp apples and now anything pumpkin! The ideas are churning..pumpkin cardamom creme brulee? Pumpkin souffles with mascarpone whipped cream...getting ahead of myself here. Of course I tweaked the recipe, cut back on the sugar and used more whole wheat flour than white. With that said, we happened to have some cream cheese icing leftover from a carrot cake so I slathered it on a few pieces, sooo goood!

Spiced Pumpkin Bread (Makes 1 loaf or 3 mini loaves)

2 eggs

3/4 cup white sugar

1/4 cup agave (if u dont have, use 1 cup sugar)

1 cup pumpkin puree

1/2 cup sunflower oil

1/4 buttermilk

2 tsp vanilla

1/4 tsp baking powder

1 tsp baking soda

3/4 tsp salt
1/2 tsp ground cloves

1/4 tsp nutmeg (I used fresh grated)

1 tsp cinnamon

1 1/2 tbsp pumpkin pie spice

1 cup whole wheat flour

2/3 cup white flour

1/3 cup flax seeds (optional)

1. Preheat oven to 350 degrees F.

2.Combine eggs, sugar, agave, pumpkin puree, oil, buttermilk and vanilla.

3. In a separate bowl combine baking powder, baking soda, salt, ground cloves, nutmeg, cinnamon, pumpkin pie spice, whole wheat flour, white flour and flax seeds.

4. Combine dry ingredients into wet ingredients, just until incorporated.

5. Place in greased loaf pans and bake for 30-35 minutes for mini loaves or approx 1 hour for regular loaf. When toothpick comes out clean with no batter, it is done.

Coconut Macadamia Nut Crusted Salmon with Fruit Salsa and Banana Creme Fraiche

I've had this idea churning for awhile now and finally had a chance to try it out! So very summer and tropical, I think I'm trying to hold on to the last days of summer that seem to be slipping away! It first started out as a panko coconut crust which led me to add macadamia nuts into the mix. Thinking of something to make the crust stick to the salmon I came up with a wet rub of yellow curry paste, dijon and agave syrup. I also wanted a cool contrast to the salmon so I threw together a minted cilantro fruit salsa and if that wasn't enough, a banana "creme fraiche" which was really Greek yogurt with mashed banana. I swear I think this banana creme fraiche is a revelation..I just want to put it on everything (pancakes, peanut butter & honey quesadillas and South African curry come to mind) or just eat it by the spoonful! It sounds like alot of flavours for one dish but they really do work well together! As seen below is the complete meal which I served with a salad and of course bread, as a meal in my fam is not complete without it!

Coconut Macadamia Nut Crusted Salmon
1 fresh salmon fillet, pinbones removed, skin removed
1 cup panko breadcrumbs
3/4 cup shredded coconut (can use sweetened or unsweetened)
1/4 cup macadamia nuts, chopped
2 tbsp melted butter (optional)
1/4 cup yellow curry paste
2 tbsp dijon mustard
1 tbsp agave syrup
s+p

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Lay salmon on baking sheet. Combine panko, coconut, melted butter and macadamia nuts in a bowl. In a separate bowl combine curry paste, dijon and agave. Spread over top of fish and season with salt and pepper. Evenly coat fish with coconut breadcrumb mixture and roast for 15-20 min (for medium doneness)

Fruit Salsa
You can really use whatever is fresh and available to you, this is what I had available:
1/2 cup cantaloupe, diced
1/2 cup mango, diced
1/4 cup red onion, diced
1 lime, juiced
fresh cilantro, chopped
fresh mint, chopped
s+p
1. Combine all ingredients and chill in fridge.

Banana Creme Fraiche
1 ripe banana, mashed
2 cups Greek yogurt (or plain yogurt that has been strained)
1 tsp agave syrup
1 tsp lime juice
1. Combine all ingredients and chill in fridge.

Coconut Peach Clafoutis

I've been meaning to post this for awhile now! I've been a bit busy since I flew home, cooking up a storm in my kitchen that I miss so much, but I will get to that later! Along with last weeks Ratatouille I figured we needed to have a French dessert and have been wanting to make clafoutis for some time now. Still in love with my mini tart pans instead of making it in one big dish I decided to make individual clafoutis! I tweaked the recipe and replaced cream with coconut milk and to enhance the flavor I also added toasted coconut. A clafouti really just reminds me of a more refined smooth bread pudding (oh yeaa another one of my favorite comfort foods!). Super easy to make, if you can make pancake batter you can definitely make this! I was kicking myself as I finished pouring the last of the batter into a tart mold because I had meant to also make a cherry clafouti (the most traditional) and had even bought cherries at the farmers market! Oh well next time, plus I think almond would pair better with cherries than coconut. (A splash of amaretto perhaps? Oh yes I can see it now). You can see in the pic below a couple were made with blackberries since that was one of my friends fave fruit. Good way to utilize my blackberries since I didn't trample through the UBC farm's blackberry bushes at 9 on a sunday morn for nothin! (Took a bit longer than I thought only due to the fact that this is how picking went: One for me, one for the bucket...I felt a bit ill after...) These were topped with coconut ice cream but any cream topping will work! Whipped cream, creme fraiche, Greek yogurt, ice cream, its alll goood.
Above: Batter being poured into the tart pans
Below: Cooling just a tad before serving
Coconut Peach Clafoutis
Butter and sugar (to coat pan if using a baking dish)
Peaches, sliced (or any fruit you like)
1/3 cup flour
1/3 cup sugar
1 tsp vanilla (or coconut extract)
1 cup coconut milk (or cream or milk)
3 eggs
1 tbsp melted butter
toasted shredded coconut

1.Preheat oven to 350 degrees F.
2. Place flour and sugar in a bowl and mix. Add in coconut milk and vanilla and eggs. Whisk until smooth but do not over mix.
3.In a baking dish or individual tart molds place peaches and toasted coconut. Pour batter over top.
3. Bake for 35-40 min or until puffed and golden

Ratatouille: Layered and Baked with Goat Cheese and Bread Crumbs

Ahh I am reveling in the fact that I am DONE school! My brain and body have been so exhausted but what was one of the first things I wanted to do to celebrate? Cook of course! I was supposed to go out out downtown to celebrate but cancelled in favor of staying in to cook with good friends, good food and a bottle of wine! Here I go with the local again: local bell peppers, eggplant, zucchini, onions, garlic, basil, goat cheese and a rustic country loaf from the Trout Farmers Market, as well some delish sausage from Oyama Sausage company on Granville Island. In the more non-traditional way we layered the veggies, made a chunky tomato bell pepper sauce and topped it with a feta, goat cheese bread crumb topping. Also don't forget that good crusty bread is KEY for mopping up all the saucy goodness. Such good comfort food I tell you! Oh and yea yea, make fun if you will but of course we watched Ratatouille while we cooked!

I flew back to Calgary today to visit the fam and loved this meal so much I had to make it again. Anybody that knows me knows I do not travel light...(this is where my pops reads this and shakes his head because he has sworn never to travel to Europe with my mom and I ever again! Possibly a contributing factor was the extra suitcase we had to buy in Italy for my aged balsamic, truffled honey, foie gras and olive oils?!) I swear I try, I really do mean to pack light...but this time I neeeded to bring this stuff home...! Yes, that meant I lugged home canned San Marzano tomatoes, wine from a local berry farm, fantastic rustic country bread and a baguette, heirloom tomatoes, purple carrots, zucchini, peaches, cherries, roasted hazelnuts, 49th parallel coffee and Oyama sausages. If you could have only seen me with my bags at the airport this morning and of course the damn siren went off because my suitcase was overweight! The Air Canada girl looked up at me, saw my alarmed face, took pity on me and let the bag keep on goin....Thank youuu Air Canada girl! You think I was going to a land with no food but seriously, B.C is where its at!
Above: zucchini layer of the Ratatouille

Below: round 2 of Ratatouille w/Oyama Sausage (lamb and date, lamb and feta and Italian pork and one of the reasons why my luggage was overweight including the ice packs I had to pack it with...)

Ratatouille
2 bell peppers (I used red and yellow)
1/2 onion
1 28 oz can whole tomatoes (I used San Marzano)
5 cloves garlic, minced
1/4 cup fresh basil, chiffonade
1 tsp fresh rosemary, finely chopped
sugar (to taste)
1/2 tsp chili flakes
s+p (to taste)
2 zucchini, sliced
1 eggplant, sliced
1 small pkg goat cheese
1/2 cup feta
1 cup bread crumbs
1/2 cup grated parmesan

1.Preheat oven to 375 degrees F.
2.In a pot saute onions until soft and translucent, add in bell peppers, cook till soft then add garlic. Add tomatoes and reduce down until it becomes thick. Add in basil and rosemary, season with s+p, chili flakes and sugar to your liking.
3. Layer starting with tomato bell pepper mixture,then eggplant, then zucchini then more sauce, repeat ending in sauce.
4. Sprinkle with feta and goat cheese then mix together parmesan and breadcrumbs and sprinkle on very top. Bake until golden brown and bubbly, approx 30-40 minutes. Serve hot, room temp or cold.

Salad of Mixed Greens, Bing Cherries, Feta, Hazelnuts and Grilled Chicken

Oh woww so I can tell you just where to go when you have those serious boredom munchies and need to stop yourself from scrummaging through the fridge, freezer and cupboard every 5 minutes to snack on somethin…the University library!! I swear I won’t talk about studying anymore because even I’m getting sick of hearing that damn word! After this Friday you and I both won’t have to hear it since that’s when I write my Nutrition final! I needed a change of scenery so I headed to the UBC campus library to get some real work done. I have never been in a place SO dead quiet. I definitely have to re-think my snack options for tomorrow when I go back, because have you ever tried to stick your hand in a bag of chips and eat it as quietly as possible? Okay I wasn’t eating a chip, I was eating crackers, but I think I may have severely annoyed the guy behind me. So off topic here…the whole point was that I was absolutely starrrving by the time I got home so I threw together a salad that turned out quite well! The picture above is a re-creation of dinner because I was so hungry I threw it on my plastic plate and ate it within 5 minutes (yes everyday I use the same plastic plate because I hate doing dishes and for some reason it seems so much easier to wash and dry this particularly fine piece of kitchen ware). Anywhoo…mixed field greens from the local UBC Farmers Market, local cherries and toasted hazelnuts that I picked up from the Kitsilano Farmers Market, local chicken breast from the local butcher shop and feta from the local Greek shop down the street. See a theme here? Local is where its at! Mixed together a simple balsamic vinaigrette with dijon and agave syrup and it was a perfect accompaniment for my 11:00 dinner. Oh and what am I going to do with this extra salad? I think this may be a better option for tomorrows library snack…

I’m not going to show you a picture of my plastic plate (that’s just embarrassing) but here is the pic of the salad packed up and ready to go for tomorrow!

Salad
Mixed Field Greens
Fresh Cherries (pitted and quartered)
Feta (crumbled) (Goat Cheese would be nice too)
Grilled Chicken
Hazelnuts (toasted and roughly chopped)
Balsamic Vinaigrette
Dijon
Agave Syrup
Balsamic Vinegar
Olive Oil
S+P
(Combined to your preferred taste, I like less olive oil than the typical vinaigrette)

Fully Loaded P.B Chocolate Chip Cookies

I couldn't bare to name these "everything but the kitchen sink"cookies. Who wants to eat a cookie like that? That could contain everything and anything! These little gems contain everything that I think goes well with peanut butter, including toasted coconut, rolled oats for a chewy texture, chocolate chips (of course!) and a hint of cinnamon. I've been looking for a cookie that makes me feel satisfied, so I don't have to eat 5 of them to kick my craving (oh wow I sound like an addict...okay I admit, I am a cookie addict!). So I came up with this recipe and I think these just may do the trick! I used sprouted spelt flour, unrefined sugar, agave syrup, unsweetened coconut (which when toasted brings out its natural sugars) and natural peanut butter. Oh and if you noticed in the background I have my books spread out on the kitchen table, I'm studying right?

Fully Loaded Peanut Butter Chocolate Chip Cookies
(This recipe makes approx 20 cookies, double recipe if you want more!)
1/2 cup butter, softened
3/4 cup unrefined sugar (or brown sugar)
1 tbsp agave syrup (can skip this if you don't have it and add a bit more sugar or use honey)
1/4 cup natural peanut butter (warm in microwave slightly)
1 egg
1 tsp vanilla
1 1/2 cups rolled oats
1/3 cup sprouted spelt flour (or regular spelt flour or whole wheat)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 cup unsweetened flaked coconut (toasted)
1/4 tsp salt
1 cup chocolate chips

1. Preheat oven to 350 degrees F. In a mixer cream butter, sugar, peanut butter, agave and vanilla. Add egg and mix.
2. In a separate bowl combine rolled oats, sprouted spelt flour, toasted coconut, baking soda, baking powder, cinnamon and salt. Mix into wet ingredients until just combined. Fold in chocolate chips
3. If using an ice cream scoop, slightly pat down dough. Bake for 12-13 minutes or until edges and the top turn slightly golden brown.

Blueberry Peach Galette

Galette, Crostata...whatev but Galette sounds so much prettier! This may come as a surprise (umm not..) but I was taking a study break flipping through a cookbook, when I came across a recipe for a peach crostata. It's nice that my roommates and I are all on the same wave length, as we're all in study mode. All of us sitting at the kitchen table leaning over our books, I popped up and said we need a study break snack! Never the type to argue on that one they completely agreed with me and offered to run down the street for ice cream to go with it. To be honest I haven't really made alot of pie pastry, my mom makes the best pies in the world so why would I need to? This recipe was super easy and the pastry turned out great! It truly is a lazy man's pie or should I say "rustic pie" man I love that word, anytime I mess up on something or it looks a little messy just call it rustic and all of a sudden wham u meant it to look like that! Even better that peaches and blueberries are in season and are already ridiculously sweet. Below is a pic with the ice cream (just for show since obviously that is not nearly enough ice cream for all of us!!). Back to work! Study break officially over!


Blueberry Peach Galette
Pastry Dough:
2 cups flour plus more when rolling out
3 tbsp sugar
1/4 tsp salt
3/4 cup cold butter, cubed
1 large egg yolk
2 tbsp ice water, plus more if needed

Filling:
4 large ripe peaches, thick slices
1 cup fresh blueberries
splash of lemon juice
2 tsp cinnamon
2 tbsp sugar
2tsp flour

1 egg, beaten with a splash of cold water
2 tbsp coarse sugar (I used raw sugar)
vanilla ice cream

1.For dough, combine flour sugar and salt. Add in butter and crumble until it becomes size of peas. Add in Egg yolk and ice water, mix just until it comes together, if to dry add more water. Form into a disc and fold in plastic wrap, let rest in fridge for at least 30 min.
2. Preheat oven to 475 degrees F. Roll out dough into a "rustic" circle about 14 inch round and about 1/4 inch thick. Place on baking sheet lined with baking paper. Mix together all filling ingredients in a separate bowl. Pile filling in the middle of the rolled out pie crust leaving about a 2 inch border.
3.Brush uncovered dough with egg wash and fold over the edges towards the middle. Brush the top with more egg wash and sprinkle coarse sugar on top. Bake for 30 min or until golden.
4. Serve warm, room temp or cold.

Pizza on the BBQ: Smoky BBQ Chicken & Pineapple and Three Cheese Veggie w/ Fire Roasted Tomato Sauce

Darnit! Here I go again! Why is blogging so much more fun than studying? Okay I know why, because I could talk about food 24/7. No joke, ask any one of my family or friends! People have dreams to fly, be invisible or go back in time, my dream would be to be able to eat everything and anything I possibly ever wanted and never gain a pound! Seriously.
Pizza on the barbecue!! Probably one of my most favorite things to make and eat ever, I feel like I say that about everything but I really mean it about this! So easy to make, once the dough is made and your sauce and toppings are prepped, you slap the dough on the grill and you'll be eating in less than 10 minutes. Quicker than delivery and so much tastier too. Toppings and sauce are key but I think its all about a good crust, none of that doughy bready crust, I like a nice chewy but crispy more thin crust. This version has all of that and also a touch of smokiness that comes from the bbq. I should mention this is the point when mid typing, I had to go to the kitchen and grab another slice of pizza from the fridge, just typing about it made me want some more! What's a girl to do with all this pizza? Well the reason I made extra was so I can eat this for the rest of the week and not have to worry about cooking when I should be studying ( oh wow that sounded like a poor excuse even as I wrote that! That has never stopped me from cooking before!). Actually I'm not so big on leftovers but this? I could eat every single day, it tastes great cold and freezes even better. Go heat up your grill now...I swear you won't want any other pizza after you taste this.


After the crust has been cooked on one side, flip it over, add sauce and toppings and close the lid to let the bottom cook and the cheese melt.

Pizza Dough (makes 2 large pizzas)
2 tsp yeast
1 cup plus 2 tablespoon warm water
3 cups bread flour or all purpose flour (I used 1/2 spelt, 1/2 white flour)
4 tsp sugar
2 tsp salt
2 tbsp extra virgin olive oil plus 2 tsp to grease the bowl you proof it in

1. Combine yeast, warm water and sugar, let sit 5-10 min till the yeast puffs up
2. Place yeast mixture in mixer, add olive oil and mix. (Start with paddle attachment), or if by hand, start with a spoon and then use
your hands to incorporate the rest.
3. Slowly add ½ the flour, add salt and add in the rest of the flour. Change to dough hook
4. Mix for 1 minute until dough comes together, might have to add a bit more flour, should be soft but not to sticky. Knead by hand for 20 seconds
5. Place in a bowl coated with the remaining oil, make sure to coat dough in oil as well, place saran wrap overtop and let proof (rise) for about 1 hr to 1½ hrs.

BBQ CHICKEN PIZZA
Pizza Dough recipe
Cornmeal
Olive oil
Sweet smoky bbq saucePineapple
Sliced Chicken, cooked (toss in BBQ sauce as well)
Thin Sliced Red Onion (optional)
Cilantro (optional garnish)
Aged Cheddar, gruyere (or any cheese you want)
Zucchini (optional)

1.Preheat bbq on high
2.Roll out dough until thin, can be odd shaped, coat both sides of dough with olive oil and cornmeal. Place on baking sheet
3.Place dough on grill and cover lid for 1-1 1/2 min, bottom side should have grill marks but not be completely burnt, flip dough over and cook the other side with bbq lid down. Dough is done when you can knock on it and it sounds hollow
4. If you're quick, add sauce and toppings and close the grill while the other side cooks OR take off the grill, place on foil lined cookie sheet, assemble pizza, place back on grill or hot oven until cheese is melted. Garnish with cilantro

3 Cheese Veggie w/ Fire Roasted Tomato Sauce
Aged Cheddar
Gruyere
Feta
Zucchini
Mushrooms
Pineapple

Fire Roasted Tomato Sauce
1 14.5oz can crushed fire roasted tomatoes
olive oil
3 cloves garlic
fresh basil, chiffonade
1. Saute garlic in olive oil, add tomatoes, let reduce down for 5 m in
2.Add in fresh basil
3.Proceed with same process as other pizza

Baked Yam Fries with Balsamic Glaze

Love love love these, I think I even like them better than regular fries! There is a key to making sure they come out crispy: When you spread them out on the baking sheet, they need to be evenly spread out, barely touching and not piled on top of each other. If that happens the yams will start to create moisture and steam instead of dry out and you will end up with soggy fries! Baked not fried, these crispy yam fries are packed with beta carotene and vitamin C and are one of the best side dishes to any burger, bbq turkey burgers in this case! Drizzled with balsamic vinegar that I reduced and a sprinkle of fleur de sel, who needs ketchup or aioli?!

Baked Yam Fries (4 servings)
3 large yams-cut into sticks
oil
s+p
fleur de sel or coarse salt

1.Preheat oven to 400 degrees F. Toss yams in oil just enough to coat. Season with s+p
2. On a baking sheet lined with baking paper spread out yam fries evenly and bake for 40 min or until golden and crispy, checking halfway through to turn fries over for even color.
3. Before serving, drizzle with balsamic glaze and fleur de sel or coarse salt.

Balsamic Glaze
1 1/2 cups balsamic vinegar

1. In saucepan add vinegar and on medium-high heat reduce vinegar slowly until it becomes thick and coats the back of a spoon.
*If for some reason you over reduce it, you can just add a splash of balsamic vinegar to bring it back to the consistency you like.