Always Room For Dessert

Bacon, Eggs and Waffles

2012-01-19T19:43:00.000-08:00

When I'm getting to know somebody there's a good chance I'm going to ask what their favorite meal of the day is. (Wouldn't really be a strange question if you already knew me). I was introduced to a new friend who was visiting from out of town so I asked my usual.

Me: So what would you say your fave meal of the day is?

Him: Hmmm...(actually contemplating this) I'm going to say breakfast, oh or better yet, BRUNCH.

Me: You know that was a test right?

Him: Test? Did I pass?

Me: YEAH! We can be friends. :)

Brunch really is my favorite and also what this appetizer was inspired by.

Crispy Prosciutto, Free Range Egg and Sweet Potato Waffle bite with Lemon Dill Cream Cheese

or "Essence of Breakfast" as my new friend called it.

Base of the bite, sweet and salty is where it's at. You can see the bits of sweet potato in the waffle which gave a nice sweet contrast to the salty prosciutto

I actually made this twice, first for a Christmas get together with Crossfit friends and the second time for my good friends surprise party.

For my Crossfit friends I asked a couple of them if I should do Paleo style food, they said, forget it! Make what you want, it's Christmas! For myself, finding Crossfit has been pretty life altering. When I walk into the gym my heart beats a little faster. Sometimes scared, but scared in the best way possible. I am physically and mentally challenged to a degree I never thought I could be and inspired and supported by some pretty incredible people! And to feel this every week? Hooked. So if that's what the kool aid is, yea I drink it. I don't talk much about Crossfit seeing as this is my food blog but I do have another not so updated blog that nobody ever sees because then you'd really think I'm crazy, as it logs my crazy thoughts during the crazy workouts for the crazy sport.

Besides the breakfast waffle bite I also did parmesan tuiles with basil marinated flank steak, asparagus and roasted red pepper aioli and Paleo friendly pancetta wrapped prawns with avocado dip.

My good friend Jari was born the day nobody wants to, forgets to or is to hungover to celebrate. New Years Day. Which is exactly why a surprise party was needed! We planned everything out even before Christmas and I made sure to prep stuff the day before, knowing pretty well I would be slow movin the next day. And just in case you ever need to know, Organic Lives coconut water (elixir of life), beach run sweat and dim sum pork grease, just might be a cure all.

Jar's gf Kolika and Michelle explaining how it was planned. We made sure the guys kept him busy all day, with a supposed trip to the strippers. I think the only one who was actually disappointed in that not happening was our bud Brandon who was visiting from Calgary.

He was so genuinely shocked, surprised and touched and kept saying he hadn't had a birthday party thrown for him since he was 10. I knew he liked carrot cake so I made toasted coconut carrot cake cupcakes with cream cheese icing and fleur de sel toffee shards. Just as he was thinking of a wish, Biggie's Juicy came on and he blew out his candles. Classic!

Sweet Potato Waffles

(Adapted from Martha Stewart's Potato Waffles)

Makes 10-12 waffles (depending on waffle maker)

1 large yam, roasted until soft (need 1 1/2 cups)

1 1/2 tsp salt

1/2 tsp fresh cracked black pepper

1/4 tsp cayenne pepper

2 cups flour

1 tsp sugar

1 tsp baking soda

1 1/2 tsp baking powder

3 large eggs, separated

2 cups buttermilk

1/2 cup butter, melted

1. Mix together flour, sugar, baking soda, baking powder and salt, black pepper and cayenne pepper.

2. In a separate bowl whisk together egg yolks, buttermilk and melted butter. Add dry mix to this, just until incorporated. Fold yams into this batter.

3. Preheat waffle iron.

4. In another bowl beat the egg whites until stiff peaks. Fold into batter.

5. Pour batter into waffle maker, cook as waffle maker instructs.

6. Cool on a rack, to reheat place in 350 degree oven for 7-12 minutes

*These can also be frozen and popped in the toaster or reheated in the oven*

Essence of Breakfast toppings

-Prosciutto (10-15 paper thin slices), bake at 350 until crisp, approx 7-10 minutes

-Medium boiled eggs, sliced (if you don't have an egg slicer, for a clean cut use NON-mint flavored dental floss. (not kidding!)

-Lemon dill cream cheese ( 1 cup softened cream cheese, 1/2 clove minced garlic, fresh chopped dill, lemon zest, s+p, pinch of cayenne pepper, splash of whipping cream until it reaches a piping consistency)

-Fresh dill for garnish

Pancetta wrapped Prawns w/ Avocado Dip
Makes 24

24 prawns, deveined, shelled w/ the tail left on
24 slices pancetta, sliced paper thin, kept cold
olive oil

1. Wrap a slice of pancetta around each prawn, making sure to work quickly, as fat from pancetta can start to melt and be hard to work with.
2. Pan fry on med-high heat in oil until prawn curls up and turn pink, approx 2 minutes on each side.

Avocado Dip
3 ripe avocados
1/2 garlic clove, minced
1 lime, juice
1 cup fresh tomato salsa (see below)
1/2 tsp chili flakes
s+p

1. Combine all ingredients, taste and season as needed. Let chill in fridge.

Fresh Tomato Salsa
4 roma tomatoes, deseeded and diced
1/2 garlic clove, minced
1 handful fresh cilantro, chopped, *reserve some for garnish
squeeze of lime juice
1 tbsp olive oil
2 tsp raw honey
s+p

1. Combine all ingredients, taste and season as needed.
2. Set aside some to garnish on top of prawns

Home for the Holidays-Mom's Cookin

2012-01-05T21:46:00.000-08:00

My House

A week before flying back to Calgary for the holidays I was asking myfriends Tom and Soph, who moved out here from Calgs as well, what they were most looking forward to their Ma cookin for them. We all come from different backgrounds and after talking, we came up with a brilliant idea that we'd visit each other's houses and get our Mom's to cook for us. Haha thanks Moms.

First, my house for a snack. I'm 3rd generation Chinese and my Mom decided to whip up a batch of her fried wontons.Who else just happens to have these ingredients hangin around the house?

She can make about a hundred of these in minutes.

She's pretty particular about what goes in her filling. She grinds down the pork tenderloin herself and uses prawns, sweet Chinese pork sausage and fresh water chestnuts.

Crispy, golden brown. Instead of frying, she also cooks these in broth for her wonton soup.

Fried pork and prawn wontons with sweet chili dipping sauce.

Tom's House

My friend Tom is Burmese and his family came over here from Burma when he was 12 years old.

I noticed this huge box of kleenex sitting on the dining room table and understood why they leave it out when I bit into one of those chili peppers. Damn HOT but sooo good. Spicy stir fried chicken and vegetables.

Spicy Beef Masala. I was hangin around the kitchen next to Tom's mom as he explained to her "Laura loves to cook Mom...that's why she's asking you all these questions". She seemed pretty pleased because no one ever asks her about her cooking and she started to pull things out of her pantry to show me. I want to know everrrything!

Crab egg drop soup.

Red onion, lime, cilantro salad which was a perfect side dish to the spicy curry.

Tom also seems to have a dozen cousins and friends who stop by like it's an open house to grab a bite to eat. Cousin Vic, Vic 1, Steve, Henry, John, I can't keep them straight.

Soph's House

My friend Soph is Cambodian, but was born in Thailand and her family moved to Calgary when she was 3.

Tom was asking Soph's Ma how she makes her curry and got the same reply the rest of our Mom's gave " I don't know, I don't use a recipe, I just throw things together! "

Chicken curry with eggplant and potatoes. Served with vermicelli noodles and French baguette slices to dunk in the broth.
Tom was talking away to Soph's mom about how he'd move back to Calgary for an Engineering job and how he still loves Calgary, at the same time Soph's kicking him under the table and shaking her head at him. All our Mom's would love for us to move back.

Steamed crab legs with salty vinegar dipping sauce and salad rolls stuffed with pork and prawns served with a sweet, tangy fish sauce.

Sweet coconut milk rice ball soup

Soph and her dog Moleson! Sweetest pup I've ever met. He's also the size of a donkey.

I've eaten at some of the top restaurants but have to be honest in saying these meals right here, authentic, home cooked, made by Ma with all that love and care, are the meals that taste the best and are the most memorable to me.

Bowen Island Getaway

2011-12-28T21:16:00.000-08:00

Before the Christmas rush began some friends rented a house out on Bowen Island and how can you say no to that?
I'm not actually fishing, I just like casting and I'm pretty sure you can't catch anything in 5 cm deep water, but let's just pretend I am.

Perfect weather.

Just out watering the herbs! No, not really. There was supposed to be a herb garden but we couldn't find it, though being December might have had something to do with it.

Honestly, look at that view. Fully equipped kitchen, Bon Iver tuneage, crackling fireplace, glass of red, leave me there.

Small little grocery store, very few choices, 7 hungry people..

Easy easy, pasta and grilled meat.

Island contentment.

Meatballs, 2 Ways

2011-12-21T00:00:00.000-08:00

Spicy Meatball Subs
Gift exchange eats! My favorite way to make them is with ground veal, beef, pork and Italian sausage and simmered in a San Marzano tomato sauce.

Perfect for a party, you can make it ahead of time and just warm it on site. I pre-ordered Vietnamese baguettes from my fave banh mi shop on Kingsway, for this I prefer them over French baguettes because they're lighter, crispy and not as bready.

A little mizuna ( a green similar to arugula but slightly less peppery) fresh shaved parm and a warning from our hostess that she would kill anyone who drops a meatball on her large cream suede ottoman.

Spaghetti and Meatballs
The week before the party was actually where I got the idea for the subs. I was craving total comfort food and this is exactly what I wanted. A couple friends came over and thought we could catch a movie later on but I told them we had a surprise guest coming over. They said, tell em to come! I said we have to stay home, just wait!

Meet Rufio, I was puppy sitting! They were pretty enamored with the guest :)

You'd think he was the one that ate the pasta. The little guy pretty much slept the whole night.

Meatballs
Makes approx 45

1/2 white onion, minced
3 garlic cloves, minced
1 lb ground chuck beef
1 lb ground veal
1/2 lb ground pork
1/2 lb Italian sausage (ask butcher for this or buy sausage and remove casings)
2 eggs
1/4 cup water
1/2 cup fresh grated parmigiano reggiano (optional)
1/2 whole wheat panko bread crumbs, give or take
10 fresh basil leaves, finely chopped
1/2 tsp chili flakes
s+p
*if paleo, omit water, cheese and bread crumb)

1. In a small pan saute onion and garlic until soft, let cool.
2. Mix together all 4 meats, add in onion and garlic, basil, chili flakes, s+p eggs and water, just till combined.
3. Preheat small pan with a little oil
4. Add in whole wheat panko, just enough until mixture comes together.
5. Take a bit of the ground meat mixture and form into a little patty, pan fry till done, taste and check for seasoning.
6. Form into golf ball size rounds. In a large pan with oil, fry until golden brown on all sides. Place in tomato sauce.

San Marzano Tomato Sauce
2-12 oz can San Marzano Whole Tomatoes
25 oz bottle of tomato puree
6 cloves garlic, minced
1 tsp chili flakes
1 tsp sugar (if needed)
s+p
6 fresh basil leaves, rough chopped

1. In a large pot, saute garlic until soft, add San Marzano tomatoes and puree. Slightly crush the whole tomatoes.
2. Season with chili flakes, sugar, s+p and basil. Let simmer.

Secret Santa

2011-12-13T21:32:00.000-08:00

At the beginning of December friends and I have a Secret Santa gift exchange, we do dinner and then open presents.

It's pretty obvious to whoever gets me that I'm their Secret Santa. Last year I did a 3 course dinner for my friend, so everybody knows if I get you, you're gettin food!

Bachelor friends are pretty easy to please.
(I hid the tag but he knew as soon as he opened the cookies)

For dinner that night a bunch of us made food and brought it over (full post comin up). My friend Soph's the host sent me a message a few days before:

S: Hey, how can I combine potatoes with mac and cheese.

Me: Seriously?

Me: Well you could make mac and cheese, top it with mashed potatoes, cover it with more cheese and bake it.

Me: That's total carbolicious overload though...you're going to comatose everybody. but DO IT.

S: I'm doin it.

When your real fam doesn't live in the same city, you feel pretty grateful for your second family of tight friendships :)

Rib Eye Steak with Wild Mushroom Bacon Ragout

2011-12-07T00:44:00.000-08:00

It's funny, I don't really like to put a label on how I eat or what I eat. I went to a nutrition school where everyone was very adamant about only bringing in their soaked nuts, kale, quinoa salads, kombucha and whole grain sandwiches but then felt bad when they let it slip that they ate chips and cookies on the weekend. I went to a French cuisine based culinary school so no matter what I was taught, I knew there was no way I'd cut out butter, flour and sugar. Now, it just tends to be more in moderation. It's only my little opinion, but I just think there's a need to really not care what anyone thinks. Everybody is different and everyone has foods that work and don't work for them. For myself, I eat whatever makes me feel good (eating a chunk of cookie dough as I type!). I was just talking to a lady who has been on a raw food diet for a year and feels fabulous. Awesome, that's what works for her! I once tried take out from Gorilla Foods, a raw food resto downtown, I had one bite of the collard green wrap and came home and stuffed it with chicken.

That said, I seem to naturally eat pretty Paleo during the weekdays. Breakfast is usually eggs, avocado,vegetables and fruit and dinner is usually meat and veg, like this Rib Eye with Wild Mushroom Bacon Ragout. Meat and veg can get a little boring so I like to come up with things that will compliment the protein. I know not everybody is a fan of mushrooms, so it can absolutely be substituted with a vegetable you like such as roasted butternut squash, zucchini, asparagus. Pretty much everything goes well with bacon. Well except Vegetarianism..but good on you!

Rib Eye Steak with Wild Mushroom Bacon Ragout
(Serves 2)
2 cups cremini mushrooms, sliced
1 cup chanterelle mushrooms, torn into pieces
10 strips bacon, sliced crosswise in 1/2 inch pieces
1/2 white onion, sliced
2 cloves garlic, minced
1/4 tsp fresh thyme, finely chopped
1/2 cup low sodium beef stock (or chicken stock)
2 tbsp balsamic vinegar
s+p to taste
2 rib eye steaks, grilled, broiled or pan fried
kale, steamed
cherry tomatoes, roasted
2 eggs, sunny side up

1. In a medium size pan, fry bacon until crispy. Transfer bacon to a side plate and reserve bacon fat. Sample bacon, obviously for quality control purposes.

2. Add back 3 tbsp of bacon fat, saute onions until caramelized on medium high heat. Add mushrooms, garlic and thyme and cook until soft.

3. Add beef stock and balsamic vinegar, turn heat on high and reduce down until sauce becomes thick. Add bacon back in, season with salt and pepper.

4. Place kale and tomatoes on plate, add steak, mushroom ragout and a sunny side up egg because we all know everything tastes better with an egg on top.

Vancouver Winter Farmers Market

2011-11-23T23:17:00.000-08:00

If you ever need to find me on a Saturday morning this is where I'll be. Every. Saturday. Freezing rain, slushy snow or lack of sleep, I won't miss it! These are the potatoes I can't stop talking about. Get your butt outa bed if only to come for these.

The stand is called Helmer's Organic

Purebread, artisan bread and baked goods brought down from Whistler.

Get the lavender earl grey scone, rosemary chocolate cookie or pudgie pie (croissant type dough stuffed with goat cheese and caramelized onions).

Chanterelles! Probably my fave mushroom. Saute w/ butter, garlic, splash of white wine or marsala, cream, s+p. Spread on crostinis, stuff in an omelette or eat straight out of the pan.

Maple syrup! I was talking to the guys here about the maple syrup process. From extracting the sap from the tree, to boiling it down, to what it yields after its been reduced to a syrup, it's pretty crazy how much it takes just to fill one bottle. They also have maple syrup hot chocolate. Soo good, very similar to the hot chocolate I had in Spain, it's thick and rich. My friend and I shared 1/2 a cup and it pretty much filled my daily chocolate quota!

Squash season. My fave way to eat it right now: cut in half, scoop out seeds, roast cut side down at 375 degree F until a knife can easily be stabbed through with no resistance, scoop out the inside and add a spoonful of coconut oil and salt and pepper.

This farmer has the nicest carrots and the best kale, it's slightly sweet which he told me is because of the freezing temperatures we've had.

The only place I buy salmon. Local, wild, sustainable and flash frozen at sea. Really the best I've ever had. Fish should never have a fishy smell when you cook it, if it does...then you know it's really not that fresh.

Sunchokes! Roast with s+p or mash with the Sieglende potatoes and a drizzle of truffle oil.

I don't trust a vegetable that doesn't have a little dirt on it. If you find a bug in your salad don't freak out, be glad those greens came from the earth! Unless it's an Asian restaurant, then it might just be bad handling...I once found an animal tooth in my sweet and sour chicken, but that's a whole other story.

Best handcrafted local sausage of all time.

Saltspring Island Cheese, love the lemon chevre. (Bought 3, one to bring back home for Christmas, and the others for wine night or a last minute dinner party)

My good friend who had never been to the market came with me one time and was in total aw as a local musician played and kids danced around, he said "everyone is so happy here..!". I said, yeaa! Surrounded by food, how could you NOT be!?

Fleur del Sel Toffee Chocolate Pretzel Cake

2011-11-14T02:12:00.000-08:00

Can you imagine if we didn't make mistakes? If we didn't make mistakes how could we learn from them or discover something new? Here are a few of mine as of late...

Slipped and hurt my back at Crossfit
Lesson: Listen to your body when you start to feel yourself burning out.
Discovery: I feel very fortunate for my body and what it does for me. I will also never take for granted putting on a pair of pants.

When recovering, trading baking in for Crossfit is never really a good thing.
Discovery: You start to get really creative in the kitchen.
-Friends love you even more for getting to be your taste testers.
-You will love your Lululemon lycra workout pants even more than you did before.

Rushing to get ready for work I somehow managed to put my underwear on backwards. and inside out. and it's not exactly granny underwear. (sorry too much?)
Lesson: Getting ready 5 minutes early would be super beneficial.
Discovery: Hanky Pankys really are extremely comfortable (ask everyone of my girlfriends, they will concur).
-Apparently I can't dress myself but I can bake 2 dozen cupcakes while cutting a cake, while boiling butter and sugar for toffee and whipping chocolate buttercream.

My mom taught me this, it helps keep the edges clean when you're icing a cake, when you're done just pull out the parchment paper and voila! Clean sides with no messy icing left on the cake plate.

Late night baking, 2 a.m. Still waiting for my neighbours to pound on my door complaining about the loud screeching noise my kitchenaid mixer likes to make. In the back of my mind hoping a sincere apology and fresh baked goods would make things a-ok.

I baked this cake for my friends birthday and forgot the baking powder.
Lesson: Thoroughly read over your recipe, no matter how confident you think you are at making a cake.
Discovery: 10 minutes in you can still save the cake by pouring the warm batter back into a mixing bowl, adding the baking powder and it will still turn out great!

Trust, faith, patience, perseverance and I think things will turn out just the way they are meant to be.

Intuitive eating

2011-10-31T02:00:00.000-07:00

I've definitely learned to listen to my body these days, it drives me nuts to hear about crazy diets, magic pills, formulas and packaged low fat foods that are on the market. Finding a balance is different for everybody but for me it starts with what I eat. Intuitive eating; eat when you're hungry, eat what you crave, stop when you're satisfied. But make sure most of the time (scroll to my post on Portland and lunch at Save on Meats if you're sick of this already!) it's clean, whole foods and includes greens galore, healthy fats and protein. Exercise, strength train, sweat, find something you love. My faves are running, crossfit, yoga and snowboarding. That's definitely not for everyone but don't stop searching until you find something that makes you want to get that adrenaline goin and that heart rate up! Portion control, which leads back to intuitive eating and eating just until you feel satisfied. We're not kids anymore, you don't have to finish your plate, save it for later!

Random shots of eating what I crave:

After a hot flow yoga class: Light lunch of toasted Persian flatbread, tomatoes, roasted balsamic asparagus, poached egg w/ truffle salt, Italian olive oil tuna, 6 yr aged cheddar, Nicoise olives. (Not shown, coconut water; hydrate hydrate hydrate, nature's natural source of electrolytes).

After Crossfit: MEAT.

Always:
Vegetables, perfectly cooked and loaded with flavor (shown here, brussels sprouts and swiss chard with leeks, garlic, white wine and bacon). When I cook with bacon I use an organic, nitrate free kind.

Snacky:
I try and prep things ahead of time so I can grab something quick or throw together a salad (shown here, steamed broccoli, swiss chard, roasted butternut squash, caramelized onion and garlic hummus)

On a cold wet, rainy Vancouver day:
Comfort food stews like Coq au Vin (Chicken stewed with carrots, onions, celery, red wine, chicken stock, bacon and mushrooms)

When I'm fighting off a cold:
When I'm sick and can't smell or taste food I get super sad, so I'll eat for texture and to fuel and nourish the body: Chili with spinach, fried egg, pickled red onion, avocado, tomato. My cure all sick concoction: Fresh juiced apple and a TON of fresh ginger, mixed with orange juice, 1 packet of orange emergenC, side of coldfx and sleep sleep sleep!

Often, very often: (Who am I kidding, ALWAYS.)
Cookies, chocolate, DESSERT. Life is not worth living for without this. But make it the best cookie, best chocolate, best dessert you can get your hands on, cheap stuff aint worth it!

A Challenge

2011-10-24T00:58:00.000-07:00

Most challenging dinner party menu planning everr! 8 friends, all with various food restrictions. Ready for this?

-No Dairy -No Fruit
-No Sugar -No Grains -No Starch -No Shellfish
-No Nuts -No Chicken -No Beef -No Pork

I know. I thought about putting a huge bowl of spinach in the middle and passing out forks but of course that's not me. Truth be told, I love a challenge. Two of our friends were visiting from out of town, our mutual friend had introduced us as, Mary is YOU but in San Francisco! This girl loves food. I've always wanted to cook for her.

So the menu I designed had options for everyone.

-Brined Roasted Free Range Organic Local Chicken
-Local Provencal Style Chicken Sausage
-Roasted BC Sockeye Salmon

-Local Greens, Crispy Prosciutto Wrapped Asparagus, Soft Boiled Eggs, Roasted Cherry Tomatoes, Vincotto (Balsamic Roasted Asparagus for no pork friend)

-Ratatouille (1/2 with Whole Wheat Panko Bread Crumbs and Feta, 1/2 without)

-Aged Cheddar, Butternut Squash and Kale Bread Pudding

-Truffled Mashed Potatoes

-Double Chocolate Lavender Sea Salt Ice Cream Sandwiches (No sugar, no fruit friends really can't be helped)

My awesome friend Son's helped me tie these. "You have to work fast before they melt, also I like the thicker pieces of rafia, not the scraggly ones!". "Yes Laura!". When a couple of our other friends showed up they were actually talking about ice cream sandwiches, ohh really I said, you like ice cream sandwiches? I'll keep that in mind...

Cheese factor, get ready.
Love, Heart and Soul. I truly believe these have to go into your cooking and I really do think you can taste it. 3am the night before I'm roasting off butternut squash, dicing shallots, sauteing kale and I'm happy. Tired! But happy. Why? Because I know who I'm feeding and I know how appreciative they are.

Ever wonder why the host waits till everyone gets their food? Of course to be polite, but we're also probably not that hungry after tasting and smelling it, while cooking it all day. Another reason is to sit back and watch your guests (hopefully!) enjoy themselves.

Last night? Silence (because food was being shoveled into mouths), the friend who says the bf neverr takes seconds and the friend who described my ice cream sandwich as this exquisite texture of crispy, soft and chewy and the perfect contrast of sweet and salty. I tried really hard not to smile. First time I ever met him, he knew nothing about me and said if it were possible, he would rather take a pill instead of eat real food. Knew I could change that.

Thanksgiving Weekend

2011-10-12T23:41:00.000-07:00

Calgary for Thanksgiving because really, how could I miss out on Ma's turkey and croissant bacon stuffing? Yea that's right croissants. In my suitcase I brought back farmers market potatoes, tomatoes, grapes, local sausage, fresh shucked corn, cranberries as well Stumptown coffee.
I was in charge of the sides so I did fresh cranberry sauce with aged balsamic, brussels sprouts with bacon and shallots, garlic butter corn and green beans, beet salad with feta, dill and pickled onions and mashed potatoes with truffle salt.
See my mom's cookbook collection in the corner? Whole lot of awesome right there. I've been known to sit myself in that corner pulling books out for inspiration.

I was feeling slightly under the weather when I flew in and my very thoughtful Ma had a pot of homemade chicken soup ready to go. Yup this was my favorite bowl when I was little, look how happy the Campbell's soup girl is!

My brother, sister-in-law and I did the Grotto Canyon hike near Canmore, incredible! We came to the conclusion that what would be the point of a hike unless you have the goal to stop for lunch? We are so Asian. We also like to take A LOT of pictures.

Dessert! Ma made Pumpkin and Lemon Meringue Pie, her pies are serious perfection.

Save on Meats, not so cheap after all.

2011-09-26T10:24:00.000-07:00

I'm a total sucker for old school classic comfort food, so I was happy to hear Save-On Meats was re-opening. I had already been there for dinner but my friend hadn't tried it yet so we headed down for lunch. We shared the chocolate shake, tomato soup and biscuit, tuna melt and opened face roast chicken sandwich. It's definitely diner food, no fancy plating but also not as greasy as some joints. We were pretty happy when the bill came, exclaiming "this is SO cheap!". Walking back to the car it took me half a second before I realized my car was no longer there. Actually slightly amused and in aw of my stupidity I realized I parked in a spot that towed after 3:00 pm. I'm pretty sure I was so excited for lunch I plugged the meter and neglected to read the signage around me. A 30 minute walk and we made it to the tow lot. I'm also pretty sure the people working there have never seen a happy customer in their life. In the end I calculated it out to be a $156.00 lunch and a regret that there could've at least been kahlua in that shake.

Farmers Market Inspiration-Sweet Corn Pancakes

2011-09-09T16:56:00.000-07:00

Breakfast for dinner? YES! My friend Whit and I made a trip to the Trout Lake Farmers Market because Milan is back. Who's Milan? He's pretty much our version of a rock star, also known as the Tomato Man. If you've ever had his tomatoes or really anything he grows, you know what I'm talking about. Besides Milan there's Reimer's corn patch and for lack of a better description the corn actually tastes like the corniest corn injected with sugar. This stuff is so good you can eat it raw. There is also potatoes from another farm that I wait for all year and the description they have for this one particular variety is "buttery and rich". No lie, you could eat these boiled and mashed and it tastes like a pound of butter has been added to them.

I can't even explain my complete contentment from this meal. Inspired by peak of the season ingredients, we kept things pretty simple. As I took a bite of the sweet corn pancake I realized the cornmeal based batter was really just a vehicle to hold the ridiculously sweet juicy corn.

This was our brainstorming convo: Me: Hmm corn, cornbread? Corn fritters? Corn PANCAKES. Whit: YES. We need a protein. Chicken? Pork? Pork chops? Me: I have bacon and rib eye at home.. potatoes, what should we do with them? Whit: They're so good on their own, smashed and throw some fresh herbs in. Me: YES. Tomatoes, lets do a simple tomato basil salad on top of the pancakes. Whit: YES. I have fresh basil.

This meal was serious summer perfection.

Sweet Corn Pancakes with Tomato Basil Salad

Makes 8-10 pancakes

3 corn on the cob, kernels removed

1/3 cup buttermilk

1 egg

1/4 cup flour

1/4 cup cornmeal

1 1/2 tsp sugar

1/2 tsp baking powder

salt and pepper

bacon fat or oil for pan frying

sea salt, Greek yogurt and honey (to serve alongside)

1. Mix together flour, cornmeal, sugar, baking powder, salt and pepper

2. Beat egg and add to buttermilk, add this liquid to dry mix. Mix just until incorporated, don't over mix.

3. Fold in corn

4. Heat pan on med-high heat with bacon fat or oil. Use a 1/4 cup of batter per pancake.

5. Pan fry until golden on each side. Finish with a little sea salt.

15 sungold or cherry tomatoes, quartered

6 fresh basil leaves, chiffonade

olive oil

salt and pepper

1. Toss together and set aside until ready to serve.

Portland

2011-08-14T16:00:00.000-07:00

Portland is by far one of my favorite cities, if only because of (what else!?) the incredible food scene. Prepare yourself for these pictures. Some are slightly horrific Diners Drive-ins and Dives style but so extremely neccesary to try!

Pine State Biscuits actually was on Diners Drive-In's and Dives, this is their Farmer's Market location. Notice the lineup! It's that good.

Biscuits and Sausage Gravy. Ahmazing. It's a good thing I haven't found a place in Vancouver that does a version I like or I'd be in serious trouble.

"The Reggie"-Fried Chicken, Bacon, Cheese, Fried Egg, Sausage Gravy sandwiched between a Buttermilk Biscuit.

"McIsley"-Fried Chicken, Pickles, Honey, Grainy Mustard sandwiched between a Buttermilk Biscuit. It's great to have friends that trust you when you tell them what they should try, that way you can steal a bite of theirs!

Beautiful greens

Incredible artichokes

Voodoo Doughnuts-Open 24hrs and crazy line-ups all the time.

Neccessary. I had the Maple Bacon, delish.

Cannele- Best when made in a copper cannele mold to give it that perfect carmelization with a chewy inside and crispy outside.

The Screen Door-Traditional Southern comfort food.

Hushpuppies with Sweet Red Pepper Sauce

Fried Chicken, Collard Greens, Mashed Potatoes and Tasso Ham Gravy.

Shrimp and Grits with Local Pork Belly and Cornbread with Honey Butter

I didn't even get a chance to touch the food carts! I'll be back.

Lemon Basil Strawberry Shortcakes

2011-07-18T22:20:00.000-07:00

A couple weeks ago some friends and I went out to Krause Berry Farms in Langley to pick strawberries. SO MUCH FUN! A 45 minute drive from Vancouver, this trip absolutely called for a car full of friends, wicked old school beats and singing insanely loud to the point where I'm sure our friend driving wondered why he volunteered in the first place!

I had read some reviews of this farm and a good tip is that if you are picking your own berries, bring the lightest containers you have because they don't pre-weigh them before you pick. I had also asked if these berries were sprayed and she said the ones we were picking now hadn't been but sometimes they have to so you can call ahead and ask. At the farm they also have a patio and eating area where you can order fresh made berry donuts, strawberry shortcakes, strawberry cream pie, strawberry milkshakes, smoothies and fresh shucked corn pizza.

While you're picking it's pretty much impossible not to pick every perfectly ripe strawberry you see (and eat some too, have you ever had a sun warmed just picked strawberry?! It's on my things you must do before you die list). So needless to say I picked about 5lbs worth. Once I was home I flash froze half of them. To do this wash, de-stem and dry the strawberries, then lay them on a baking sheet in one layer and freeze. Once frozen they can be bagged and kept in the freezer. This ensures they don't all stick together which is a pain in the you know what when you want to make a smoothie.

Inspired by summer and this beautiful fruit I came up with a Lemon Basil Strawberry Shortcake. Shortcakes are my go to for summer dinner parties and potlucks because they can be made ahead of time, take no time to make, don't heat up your kitchen for very long and can easily be assembled and plated on site in a flash. Take advantage of all the amazing summer fruits because soon enough we'll be back to eating APPLES!!

Lemon Basil Strawberry Shortcakes

Makes 12

Lemon Basil Strawberries

6 cups strawberries, quartered

1/2 cup cane sugar (this can depend on how sweet you like it)

1 lemon, zest only

10 basil leaves, chiffonade or finely chopped

pinch sea salt

1/4 cup water

Basil Leaves for garnish

1. Toss all ingredients together and let sit in the fridge.

Shortcakes

2 1/4 cups all purpose flour

1/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter, cut into cubes and chilled

1 cup whipping cream

1 egg lightly beaten (to brush on top)

4 tbsp raw coarse cane sugar (to sprinkle on top)

1. Preheat oven to 400degrees F.

2.Combine flour,sugar, baking powder, baking soda and salt. Add in butter and using a pastry blender cut in butter until it resembles the size of peas.

3. Add whipping cream and using a fork stir until the dough starts to come together.

4. On a floured surface press dough until it comes together, knead gently only until all is incorporated.

5. Roll out dough 1/4" thick and using a 2 1/2 inch cookie cutter cut into circles.

6. Place on a lined baking sheet, brush with egg and sprinkle with cane sugar

7. Bake for 12-15min or until golden brown.

Whipped Cream

1 1/2 cups whipping cream

1/2 cup icing sugar

1 tbsp vanilla

1. Chill bowl and beater in the freezer for 5 minutes.

2. Whip cream for 1 minute, add icing sugar and vanilla, continue to whip until soft peaks form

Can be served while shortcakes are still warm or at room temperature. Split shortcakes in half, pile in the lemon basil strawberries and top with whipped cream. Garnish with basil leaf.

Lobster Bacon Eggs Benedict with Butternut Squash Hollandaise

2011-06-30T09:32:00.000-07:00

Last month I flew back to Calgary to visit my family and friends and to celebrate a belated Mother's Day and my birthday. During brunch with the fam they all had a good laugh as my Mom recalled this one time when I was 6 years old...

It was a Sunday morning and for some reason or another I got into a little huff with my mom and decided I was going to run away. I packed up my little backpack (exactly what are the essentials for a 6 year old!?) but needless to say didn't get very far, to the large tree two meters from our house to be exact because I was too scared to go any further. Honest to god I remember to this day what I was thinking as I crouched behind that tree, I was scared..and reeallly hungry. I remember thinking, what am I going to do now? I'm starving but I'm not going back in there! What seemed like ages (but was probably 10 minutes later) I heard my pops slowly open the door, calling my name and telling me to come back inside. "No thank you!" I shouted crossing my arms, "but Mom made pancaakes!" (me shaking my head but contemplating the thought of this offer) "with fresh blueberry sauceee..." (as I then picked up my little backpack and slowly trudged back in the house).

I LOVE brunch. It's sweet, or savory or even better, BOTH! I came up with this Mother's Day brunch menu while I was in Vancouver so I made sure to bring back a loaf of challah bread from one of my favorite bakeries. I love eggs benedict but usually don't order it because I find it a bit too heavy. I wanted something a little lighter than the usual English muffin so I went with toasted challah and instead of a rich hollandaise I came up with a butternut squash sauce that's just as creamy, with a touch of lemon and fresh tarragon (so really, similar to a bearnaise sauce). To finish my version I went with a mini lobster tail, crispy bacon, kale and a perfectly poached egg and served with it golden herb roasted potatoes, heirloom tomato salad and a lychee, pear, mango fruit salad.

So really the truth comes out! I can easily be bribed with food...

Butternut Squash Hollandaise

Yields approx 3 cups

1lb butternut squash, peeled, seeds removed and cubed
2 shallots, minced
2 tsp olive oil
1 cup chicken stock (or vegetable stock)
1/4 cup butter, cubed
2 tbsp fresh squeezed lemon juice
1 tsp fresh tarragon
1/4 tsp cayenne pepper
s+p
hot water or stock (to thin out sauce)

1. In a saucepan saute shallots with olive oil, just until translucent.
2. Add butternut squash and pour in chicken stock and tarragon. Cook for 12-15 min on simmer until squash is soft.
3. Puree sauce using a blender or immersion blender until smooth.
4. Place back on stove, on medium heat, whisk in butter slowly. Add lemon juice.
5. Add cayenne pepper and salt and pepper to taste.
6. Sauce should coat the back of a spoon in a thin layer. If consistency is too thick, thin out with hot water or stock, re-season if necessary.

Garlic, Lime, Cilantro Marinated Flank Steak

2011-05-14T00:00:00.000-07:00

A couple of months ago I started something called Crossfit, it can be slightly intense and I've finally just stopped telling my mom about ripped hands, bruises and sore muscles (oh HI mom!) but it's wicked fun and very rewarding! Sometimes it's strange what your body craves but when your body craves something, there's usually a reason for it. A couple of months ago I started craving more meat, really RED MEAT. Braised shortribs, grilled porterhouse steak with fleur de sel, marinated flank. It slightly saddens me that I don't crave cookies as much anymore, what's going on here!?

I have so many friends who are intimidated to cook with meat, of any kind but I just want everyone to know that it can truly be easy and not intimidating in the least.

Which brings me to flank steak, a favorite of mine and in my opinion one of the most overlooked cuts that if cooked and prepared right, can rival even the most expensive cuts of beef. First it needs to be marinated, it's a pretty lean cut so it lacks flavor from fat. Second it should be cooked medium to medium-rare and third, it needs to be cut against the grain and thinly sliced. That's it, that's all and you're on your way to amazingness! (Huh why do I sound like an infomercial? ShamWOW!) but really, try it!

Garlic, Lime, Cilantro Marinated Flank Steak
1 2lb flank steak
2 limes (zest & juice)
1 handful fresh cilantro (stems included)
3 garlic cloves
1/8 cup olive oil
2 tbsp raw honey
1/2 tsp chili flakes
S+P to taste

* Grain on the flank is when you can see the fibers of the meat running in one direction (it is very visible on a flank steak)

1. Score the flank with 1/4" deep cuts with a knife, against the grain*
2. Combine the rest of the ingredients in a food processor or chopped finely and combined
3. Marinate meat for 4-6 hrs or up to 2 days. Can also be frozen at this point
4. If using the oven adjust rack to the very top, preheat to broil. If using bbq, preheat on high
5. Scrape off remaining marinade, for oven: place on a baking sheet that has a rack on top (I used
a metal cooling rack)
6. Cook for 5-7 minutes on each side for medium rare (close oven door or bbq lid)
7. Let meat rest for 5-10 minutes before slicing
8. Slice against the grain and on a diagonal in thin slices.

Inspiration

2011-04-15T01:14:00.000-07:00

Inspiration. Where does it come from? For me it can come from anyone or anywhere, Farmers Market is a huge source along with cookbooks or the older gentleman fishing at the beach telling me what his mama used to make him. I sometimes find it in the strangest places but that's exactly why I carry my notebook in my bag. When something inspires me, it drives me, (sometimes crazy) until I can actually implement the idea. I also find surrounding myself with positive, driven, passionate people is nice too.

Have you met Whit? She's one of my bestest's and she moved out here to go to Culinary School the same time I moved out here to go to Nutrition School and every spare minute we've had is spent exploring and finding the best of Vancouver's food scene. From finding the best $3.00 Bahn Mi (on Kingsway and it's never complete unless the same man is sitting outside hoarking in his cup while we sit in the car eating). To the once a month Ukrainian Orthodox Church Perogi Night (best borscht, lineups, go early) to the best dinner under $10.00 of charcoal grilled meat skewers and salad (Zakkushi) to the city's best chai tea (Granville Island Tea Company) that must be paired with a warm honey dip donut from Lee's Donuts.

She is ridiculously talented and always a source of inspiration to me.

I popped in to say hi before she was getting off work one day, our convo: W: What are you doing for dinner? Me: I don't know, what are you doing? W: Well I have some ricotta in my fridge, I could make a pasta..Me: I have some zucchini in my fridge I could make a salad...

Whit's Tortiglioni with Peas, Proscuitto, Ricotta and Fresh Parmigiano and the most amazing crusty bread she made at work.

Our styles really compliment each other. We're big on clean stylistic comfort food. I just made that up. That sounds fancy. We just like food!

White Truffled Zucchini Salad

Serves 4

4 baby zucchini
6 fresh basil leaves, chiffonade or torn by hand
1 lemon (Juice and Zest)
½ garlic clove, minced
salt and pepper
1 tsp white truffle oil *found at Gourmet Warehouse, not as expensive as you may think!

12 spears asparagus, bottom of stalks removed
2 tsp balsamic vinegar
1 tbsp olive oil
large handful spinach (or kale, just massage it with a little lemon juice, salt and pepper)

parmigiano reggiano, shaved (use a vegetable peeler)
Fleur de sel (French Sea Salt)

* truffle oil is optional if not to your taste or not available

1.Preheat oven to 375 degrees F. On a baking sheet lined with baking paper, toss asparagus with balsamic, olive oil and salt and pepper. Roast for 10-12 min. Can be served room temperature or cold on the salad.

2.Trim ends off of zucchini, using a mandoline make slices as thin as possible. Then cut into ½ inch strips. Can also use a vegetable peeler or sharp knife. Toss with fresh basil, lemon juice, lemon zest, garlic, salt and pepper and white truffle oil. Chill in fridge for 10 min to let zucchini soften slightly and flavours marinate.

3.Place spinach or kale on bottom of plate, lay asparagus across, top with marinated zucchini. Finish with shaved parmigiano reggiano and fleur de sel.

Enjoying the process of it all

2011-03-28T23:55:00.000-07:00

I'm a total list maker and that most definitely comes from my mom. She alone has probably kept those post-it note people in business! I write down everything, from what I eat, to my workouts, to my grocery lists, to new menu ideas. One time a friend of mine saw my notebook and said, uhh you write down that you showerr!? I said, sure do! Have you ever made a list? It feels so satisfying to check it off when it's complete! *Friend then gave me weird look *

If I haven't added anything new around here its not because I haven't been in the kitchen, in fact more the opposite. This last weekend I did some cooking for a couple clients. I'm also taking a course right now and something was said that really resonated with me about work. Work in life, work in your work out, work in your job, whatever it may be, either way you really have to enjoy the process of it all, not just the end result. I think I'm always so focused on the end result of my work, getting things done, checking off my to do list, that I'm not always taking the time to really enjoy the moment and the process of it all before getting to that end goal.

Smoked Bacon Chili w/ Kale. Toppings of 6 Yr Aged Cheddar, Green and Red Onions, Cilantro, Green Peppers, Lime Wedges, Greek Yogurt, more Bacon. Cast Iron Skillet Cornbread

Asparagus tips must be penciled. It's a weird thing I have.

Glazed Honey Mustard Roasted Trout w/ Mango Salsa, Buttermilk Mashed Potatoes, Roast Asparagus and Zucchini w/ Aged Balsamic, Lemon Zest and Shaved Parmigiano Reggiano

This week I really took the time to enjoy the process of my work and checking it off my to do list? Very satisfying.

*Conversation w/ one of the clients this was made for*

C: The trout was soo delicious! The salad was very onion-y but really good!!

Me: Um what salad?

C: Well I threw together the green peppers, green onion, red onion, bacon, cilantro and cheddar...

Me: Those are your chili garnishes! Didn't you read the instructions I left you! Hmm but you may be on to something here..

Blueberry Lavendar Cake

2011-03-15T08:32:00.000-07:00

I have this thing for lavendar right now, in cookies in cakes in scones..but you have to be pretty careful with how much you use in a recipe because too much can result in a dessert that tastes like soap (and I can tell you from experience that soap does not taste very good)!

I’ve done this cake in many variations but this one is my favorite so far. A touch of lemon zest really compliments the lavender and blueberries and since I have a slight obsession with cornbread, I added a touch of cornmeal which gives a nice crunch to the moist fluffy cake. It's so versatile it can be a crowd pleasing dessert or just as perfect served with a hot cup of tea on one of our good ol Vancouver rainy days.

Blueberry Lavendar Cake
1/2 cup whole wheat pastry flour (used Anita's Organic)
1/2 cup white flour
¼ cup cornmeal
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup unsalted butter, softened
2/3 cup cane sugar
½ tsp pure vanilla extract
1 tsp lemon zest, finely grated
½ tsp lavender, finely chopped
1 large egg
½ cup + 3 tbsp buttermilk (used Avalon)*
½ cup blueberries
2 tbsp coarse ground cane sugar

*Buttermilk can be substituted by using a dairy alternative such as almond milk, just add 2 tsp of apple cider vinegar to it.

1.Preheat oven to 375 degrees F. Butter and flour a 10” tart pan with a removable bottom or a 9” cake pan.

2.Combine flour, cornmeal, baking powder, baking soda and salt. Set aside.

3.In a mixer cream butter and sugar until fluffy, add egg and vanilla and continue to beat until completely incorporated. Scrape down sides of the mixer as you go.

4. On low speed add ½ the dry ingredients to the mixer, then buttermilk, then rest of the dry mix. Add in lavender and lemon zest and mix just until batter comes together.

5. Spread batter evenly into prepared pan and push blueberries into the batter. Sprinkle with coarse cane sugar.

5. Bake for 20-25 minutes until golden and when a toothpick is inserted, comes out clean. Serve warm or room temperature.

Honey Crunch Buttermilk Muffins

2011-03-08T08:05:00.000-08:00

I really try and watch how much I swear and that's maybe because when I was 8 I was this tiny thing but went through this period where I swore like a sailor. Needless to say I learned the hard way that soap just doesn't taste very good. That said if there is one place it can't be controlled, it's the kitchen. Whether I've almost sliced off my finger, forgotten ingredients or burned the skin off my arm, profanity is very necessary and the louder the better!!

After a long day at work sometimes I like to unwind and relax by getting in the kitchen and baking something and this was one of those nights. After putting the muffins in the oven and setting the timer I turned around to clean up and saw my eggs still sitting on the counter. "Ah F*C%in Muffins!!" I rationalized that the batter tasted good so maybe they wouldn't be so bad and I really do think things happen for a reason. After tasting one I realized eggs really aren't needed in this recipe at all! Fluffy and moist they have a nice subtle sweetness from the honey and a satisfying crunch from what? Millet. Raw millet. Soo good, if only because it reminds me of cornbread.

In the corner of the first pic you can see kale which I was just about to steam. At the beginning of the week I usually pick a green, wash it, tear it in pieces, bag it and throw it in pretty much everything I eat that week. Below are a few of those meals.

Seedy toast from Purebread (from the farmers market) with white truffle oil, steamed kale, smoked salmon (farmers market), tomato and boiled egg. Side of overnight oats with mango, blueberry and toasted coconut

Sprouted grain quesadilla with kale, chicken, artichokes, aged cheddar, cilantro, butternut squash and red bell pepper. (Side of thick plain yogurt and salsa)

Coconut Chicken Curry w/ kaffir lime leaves, lemongrass, carrots, yams, butternut squash and kale. Served with brown rice.

Honey Crunch Buttermilk Muffins
Adapted heavily from 101cookbooks
Makes 12 muffins

1 1/2 cups whole wheat pastry flour
3/4 cup white flour
1/3 cup millet(raw)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup plain yogurt
1/2 cup buttermilk
1 tsp vanilla
1/2 cup unsalted butter, melted
1/2 cup + 3 tbsp honey
1 Lemon (zest of whole lemon and 2 tbsp lemon juice) (optional)
Fleur de Sel and Raw Sugar (to sprinkle on top)

1. Preheat oven to 400 degrees F. Line muffin tin with liners
2. Combine flours, baking powder, baking soda, salt and millet
3. In a separate bowl combine yogurt, buttermilk, vanilla, honey, melted butter, lemon
zest and lemon juice
4. Pour wet ingredients into dry ingredients, fold gently, only until it comes together
*do not over mix!*
5. Sprinkle with a pinch of Fleur de Sel and Raw Sugar on each muffin.
6. Bake for 15-18 minutes or until golden and toothpick comes out clean.

Everybody Has a Story

2011-02-20T20:29:00.000-08:00

Last summer some friends and I were at the beach and ended up sitting near this older man. It had to be about 25 degrees that day and there he was sitting in his long sleeved collard shirt, pants and rain boots. I turned to my friend next to me and said he reminds me so much of the old man from Up! As some friends drifted off to sleep and others watching the volleyball game behind us, two of us sat there watching him, as I wondered what his story was and what he could possibly be fishing for at the shallow end of Kits Beach. Not long after, he got up and slowly walked towards us and in a thick accent asked if we would be so kind as to watch his station while he went to get some fish and chips. "Of course!" we said as we both looked at each other thinking; how sweet is he? When he came back I said, I'm going to go talk to him! I've said this before but I'm always curious to know what your favorite food was growing up or what your mom used to make for you that you loved.

I found out he was fishing for sardines and he explained to me how he would throw the net out and wait for them to get tangled up in it. As he's telling me this I notice this humongous rock by his chair wondering what in the world he needed that for (I found out later when I saw him throw this massive rock at a SEAGULL! haha) I asked how he liked to cook his sardines and he said just coated in a little flour and fried in butter! Simplicity, I love. Without me even asking, he went on to tell me that he born in Croatia and was a retired Geophysicist. When I got around to asking him what his favorite food was growing up his reaction was absolutely priceless. He threw his head back as he laughed and closed his eyes to think about it. What did he remember the most? Braised beef stew with polenta. Complete comfort food, of course. This man made my whole day.

Wild Salmon w/ Orange Fennel Slaw

2011-02-11T03:13:00.000-08:00

Living in Vancouver I definitely try and take advantage of the incredible seafood we have out here, one of my favorites being wild salmon which is a great source of Omega-3 fatty acids. Although the season for this sustainable (Ocean Wise approved) fish runs June through September, you can still find it in its frozen state at speciality seafood providers. Two of my favorites being Fresh Off the Boat, which you can find at the Winter Farmers Market and Finest at Sea which is located at 4675 Arbutus St.

I’ve had people tell me they are hesitant to cook fish because it always turns out dry but I'm telling you, the cooking method I use in this recipe is my fool proof way to succulent moist fish every time! By pouring orange juice around the fish before baking it adds flavor to the salmon while keeping it nice and moist. While I love comforting soups and stews to get me through the winter, there's something about this salmon recipe that's a refreshing change. Paired with an orange, fennel slaw I think it’s the perfect balance of flavours and textures.

Salmon
1 (2 ½-3lb) wild salmon fillet (I used coho), pinbones removed
3 tbsp dijon mustard (or M&B mustard)

1 tbsp honey
s+p/grains of paradise
1/3 cup orange juice
spice/fish rub (optional, I used a blend that was made for me by a friend)

Orange Fennel Slaw
1 orange (peeled and cut into segments, squeeze out any remaining juice into slaw)
3/4 fennel bulb, sliced as thin as possible and julienned (I used a mandoline to do this)
1/4 cup fennel fronds (tips of the fennel that look similar to dill)
1/2 red bell pepper, julienne
10 green olives, sliced
1 small handful flat leaf parsley, stems removed
s+p

Slaw Dressing
2 tbsp honey
1 tbsp dijon mustard (or M&B mustard)
1/2 clove garlic, minced
small pinch chili flakes
3 tbsp apple cider vinegar (with mother)
1/4 cup olive oil
s+p

1.Preheat oven to 375 degrees F.
2.On a baking sheet (with a rim), line with parchment and place salmon on top.
3.Spread on mustard, honey, s+p. Pour orange juice around the fish.
4.Bake for 20-25 minutes or until salmon feels almost firm to the touch and the layers flake apart easily. *Salmon will continue to cook after it is taken out of the oven, so you can actually take it out when it is slightly underdone.*
5. Mix slaw dressing and toss together with the orange fennel slaw. Serve on top or alongside.

I have a slight obsession with Meat and Bread's mustard. I put it on EVERYTHING. If you've never heard of Meat and Bread it's a sandwich shop here in Vancouver and you should now stop reading this and immediately get down there for their porchetta sandwich.

Always ask for extra housemade mustard and sambal (which is killer too!).

Family Dinners

2011-01-22T02:00:00.000-08:00

What do I miss the most about home? Family dinners. Hangin out with the fam and sitting around the kitchen table. I absolutely love cooking for my family just about as much as I love when they (well really my Ma or sis-in-law!) cook for me. So how do I not miss out on a part of this? SKYPE! Okay it's not exactly the same since I can't actually eat their delicious meals but don't feel too sorry for me because as I'm sure you can see, I don't eat too shabby myself :)

If I happen to be at my place eating and their sitting down for dinner at the same time, they'll prop their laptop where I would normally sit and we'll eat together. Yea yea go ahead, insert your (aww) here!

Speaking of family dinners, my family has always loved MEAT. Good ol' Alberta beef. This meal from a summer back consisted of bbq steak, beef ribs and kielbasa sausage (see that salad in the background? That would be my contribution!). However now that I've ingrained in them what their diet should consist of, they've cut back on their consumption of red meat.What's that bottle there? Bromelain. Bromelain is an enzyme that is extracted from pineapple and helps as a digestive aid when you consume things such as these protein rich caveman meals. Taking one of these pills and chewing my food (more on that another time) is how I don't walk (or roll) away feeling like I've eaten a rock!

Watching my mom blow out her birthday candles! Skype is genius. Now if only you could teleport cake through the computer...

Jerusalem Artichoke Soup with White Truffle Oil

2011-01-15T02:01:00.000-08:00

Just before the holidays I made my weekend trip to the Farmer's Market and came across something that was completely new to me - Jerusalem Artichokes, to be exact. Earth-toned in color, knobby and covered in dirt (the way REAL food should be!), it was definitely not the prettiest vegetable I'd ever seen. Curiosity (as usual) got the best of me as I approached the farmer selling them to ask my 21 questions (What are these!? How long is the season for them? How do you like to cook them and what do you like to eat with them!?). If I can give you one tip, it's to never be afraid to talk to the farmers and ask them any questions you have about their products (okay maybe don't actually ask them 21 questions as I'm sure they are tired enough from getting up at 5am to load their trucks and get to the market on time!). Guaranteed though, they'll be more than happy to answer your questions. Their product is like their art - hard work, time and skill brought together to produce something that they're so proud of.

So as the farmer’s telling me how he likes to eat them (raw!) the lady standing next to me was shovelling 2 lbs worth of jerusalem artichokes into her bag and enthusiastically said to us "I like to scrub em, leave the skins on and roast them with salt and pepper, they're delicious!" Somebody that excited about a tuber? That's all I needed to know. Also known as sunchokes they are a good source of iron, phosphorus and potassium. In its raw state I found them similar in texture to water chestnuts and potatoes. When cooked they have an incredible flavour I can't even describe with hints of sweetness and nuttiness. I thought anise type flavours would pair well with them so I incorporated fresh fennel and tarragon into my recipe.

Jerusalem Artichoke Soup with White Truffle Oil
Makes 3 litres

1 1/2 pounds Jerusalem Artichokes, peeled and sliced
1 cup leeks, small diced
l large shallot (1/4 cup), small diced
4 cloves garlic, finely chopped
3/4 cup fennel, small diced (reserve fennel fronds for garnish)
¼ cup butter
1 tbsp olive oil
1L vegetable stock
1L chicken stock
1 tbsp fresh tarragon, finely chopped
sea salt t.t (to taste)
fresh cracked black pepper t.t (to taste)
1 cup cream (optional)
white truffle oil to finish (optional)

1. Melt butter in a large pot, add olive oil.
2. Add leeks and shallot and sweat until softened (do not allow to color/caramelize).
3. Add garlic and sweat until softened. Add jerusalem artichokes and cover with vegetable stock and chicken stock. Bring to a boil then simmer until jerusalem artichokes are
soft. Add tarragon.
4. Using a hand blender puree until smooth or puree in a blender in small batches.
5. If using cream, add, return to a boil and remove from the heat. Season with salt and pepper to your taste.
6. Ladle soup into bowls, add a few drops of truffle oil and a sprig of tarragon or fennel fronds to garnish.

*Tip* Before serving, pour hot water into bowls to warm, it makes all the difference!

Friendships

2011-01-12T01:36:00.000-08:00

*Picture taken circa 2004 after our black box final exam (random box of ingredients where you have 1 hr to complete a dish with specific requirements such as turning a potato *see #5)

I have come to the conclusion:

1.There's a good chance Nat and Lil Mam are going to kill me for putting this picture up.

2. There's a good chance I'm going to wake up tomorrow morning, look at this and think what was I thinking putting this picture up.

3. I realize I look like I'm 12, that was 6 years ago so in actuality I was 20 at the time.

4. Why am I the only one out of the three of us wearing that darn neck tie.

5. Who would ever want to eat a potato or mushroom that I handled for a good 5 minutes. (Hand carved into a swirl pattern or barrel shape)

6. Why did they make us wear checkered pants that rode up so high and were so tight I had to leave them unbottoned. It's culinary school, it's a given you'll gain 10lbs, who makes pants so small?

Culinary Tour through Spain

Toledo, Spain

Banff Snowboard Trip

Christmas 2011- My nickname from the girls is Lola, when Nat traveled through Thailand she found a shirt in an outdoor market that said "Lola is turning 5, come celebrate, cake included!".

I met Amanda and Natasha in Culinary School and they are still two of my greatest friends. Though we all live in different cities whenever we get together there's not a second to breathe as we catch up on life and talk about anything and everything to do with food. (Usually over a couple bottles of wine and good food). Can't wait for our next adventure!

Most Important Question of All

2010-12-10T17:27:00.000-08:00

I've never been a pie girl, mainly for two reasons: How many pies contain chocolate? Also the ratio of maximum dessert satisfaction does not come in the form of a sliver. You know it's true and after you eat that sliver you always go back for more! My friends all put up with my never ending food questions the most important one being: Do you like desserts!? (If they say no for a tiny second I have to re-think our friendship but conclude we can still be friends, as long as they like some sort of food and then I'm determined to change their mind that they WILL like desserts after I'm done with them). Other's include, what's your favorite sandwich?! What's your most favorite thing your mom made for you growing up?! Fruit desserts or chocolate desserts!? Oh and of course the second most important question of them all, are you a pie, cake or cookie person?

Have to say majority of the answer I get on this one is PIE. WHAT! I knoww..where's the crispy chewy dense rich gooey fudgy cookie cake lovers? BUT I have to say, after hanging around so many pie people I find myself liking pies, tarts and pastry more and more. A friend of mine held a dinner party and I was in a baking mood (okay more than usual), so after making pie pastry for a lemon meringue pie I decided to make a different type of dough called pate sucree for an apricot custard tart. Typical pie dough being tender and flaky, pate sucree is more of a flaky but sturdy dough (a cross between pie pastry and a sugar cookie). For good measure (and for the non pie lovers) I threw together a batch of my toffee pretzel chocolate chip cookies. Of course for quality control purposes I had a "sliver" of pie annd tart annd a cookie (or 2). Don't judge, I didn't pick that blog name for nothin.

Apricot Custard Tart

Makes one 8" tart

Pate Sucree Dough

1 1/4 cups all purpose flour (or 3/4 white flour, 1/2 w.w pastry flour)

3 tsp sugar

1/8 tsp salt

1/2 cup butter (cold, cut into chunks)

2-3 tbsp water (approx)

1 egg yolk

1.In a bowl combine flour, sugar and salt. Add butter and using a pastry cutter or fingers cut butter into pea size pieces.

2.Add egg yolk and 2 tbsp of water, mix just until dough starts to come together, add extra tbsp of water if needed. (If you pinch a small chunk of mixture and it stays together you are good)

3.Turn mixture out onto a clean surface and bring together just until it forms into a ball. Flatten into a disc shape and saran wrap.

4. Chill in fridge for 1hr.

Custard Filling

1/3 cup sugar

3 eggs

3/4 cream

1 tsp vanilla

1/4 tsp almond extract (optional)

apricot halves (or whatever fruit you like)*

1.Whisk together all ingredients except fruit and set aside while rolling out dough.

To Assemble the Tart

1. Preheat oven to 350 degrees F.

2. In an 8" fluted removable bottom tart pan roll out dough 1/4 inch thick and slightly larger then the pan itself.

3. Place dough into pan and press into the fluted creases, cut off any excess dough that hangs over the edge of the pan using a pairing knife.

4. Place on a baking sheet and place apricot halves overlapping into the tart pan, cut side up.

5. Pour filling into tart, letting the liquid seep into every crevice.

6. Bake tart for approximately 40 minutes or until the top and fluted rim of the pastry is slightly golden brown and custard is set. (To check gently shake the pan, filling should jiggle (yes this is a technical term) only slightly.

7. Let cool and serve room temperature or chilled.

8. Eat 1/4 of the tart or a sliver and 2 cookies.

Best Egg Salad of Life (or My Life Anyways)

2010-11-12T00:00:00.000-08:00

So what do you do when you come back from a weekend away, to a near empty fridge? Usually I'd say, I don't know what that means, my fridge is never empty! On a normal weekday open my fridge and it looks like I could feed a family of 4. I'm pretty sure I get this from my mom, back home go in our dry storage in the basement and I swear it's like a mini Safeway down there. She'd say "go downstairs and grab me the penne" I'd run down, shout "wheeree I don't see it!" she'd say " it's next to the soup section and swansons chicken broth which is next to the hoisin sauce, jello and Italian olive oil packed tuna!"

In my place I always have something I can throw together, in this case I had ONE egg (usually I panic if I don't have enough eggs to throw together a couple batches of cookie dough) one stalk of celery, 1/2 an avocado and basil that were surprisingly still green,a few tomatoes, a bell pepper and an insane variety of condiments and jarred goods (which takes up the whole middle shelf of my fridge). Good tip is to keep your favorite bread, already pre-sliced in the freezer so it's easy for a quick de-frost or to pop in the toaster (preferably a hello kitty toaster). I love when you have next to nothing and turn it into something good! Oh and if you have bacon, slice it, fry it, add it. EVEN BETTER.

Best Egg Salad of Life
1 boiled egg*, chopped
grated aged cheddar
artichokes, rough chopped
olives, rough chopped
dill (only had dried but use fresh if possible)
s+p, grains paradise
fresh basil, torn
celery, small diced
red bell pepper, small diced
mayo 2tbsp
Dijon 2 tsp
Yogurt 1 tbsp

Avocado
Tomato, Sliced
Crispy Bacon if you are lucky
Bread of your choice( I used a brown rice artisan bread), toasted

**To boil an egg**
In a small pot place one large egg, cover with water and with lid on, bring to a boil. Let boil for 2 minutes, take off the burner and set aside for 6 minutes. Drain water and shock egg in cold water.

1.No instructions really necessary, throw everything together and try not to eat it off the spoon before you place on your toasted bread smeared with avocado and tomato slices.

I wasn't joking, I really do own one...am I the only one who gets excited when the toast pops up
and her face is imprinted on it!? I swear this is as far as the Hello Kitty obsession goes.

So I was thinking about those Brown Butter Scallops...

2010-11-02T22:00:00.000-07:00

I made awhile back and it made me laugh remembering this one time in Culinary School...My class was working the Highwood dining room, which was the school's restaurant and one of the last things you do before you graduate. That day I was assigned the appetizer/garde manger (cold food) section and had come up with an apps special of seared scallops with baby greens in the middle. While waiting for orders to come in I got a little bored since my prep was all done and started playing with some leftover bread dough I had from something else. I thought it would be fun to do a “mock version” of what the finished plate looked like, with raw dough formed to look like the scallops, complete with the salad in the middle! I showed it to my friend who laughed and said wow that looks so real!

So the lunch rush came around and I was putting out plates as fast as I could, I remember turning around to flip my scallops and when I turned back my table was empty, all plates had been taken out to the dining room…I thought oh good, they came and got them and turned back to my scallops. A realization occurred to me and my eyes got all wide as I slowly turned around, looked at the table and realized there were noo plates left on my station…including my “mock plate”. I remember at the time thinking O.M.G somebody right now is eating RAW doughhh! My second thought was O.M.G I have to tell my CHEFF! I told a couple friends who thought this was hilarious and then I went and talked to Chef and explained what happened…I could see the corners of her mouth turning up but trying hard not to smile and just be serious about the situation. Not a minute later one of the servers (a culinary student from another class) came back into the kitchen holding a half eaten appetizer plate. “Chef, this lady said her scallops taste funny”. By then my whole class knew what was going on, as they all laughed and peered over my mock plate of ½ eaten scallops and I’m looking at the plate thinking hmm yess how does it take eating TWO whole chunks of dough to realize something doesn't taste right! By then I too was trying not to laugh and be serious as Chef tells me I had to make a new plate ASAP and bring it out to the table, apologize and explain what happened. I did what I was told but thought to myself, heyy how is it my fault that I made a mock dish that looked so much like the real thing that the server mistakenly took it!

I remember walking into the dining room in my whites, more curious than embarrassed to see what this lady looked like that could eat 2 whole chunks of dough before realizing they weren't really scallops. Needless to say the group of ladies were extremely nice and laughed at the story and I definitely learned my lesson, never to make a fake replicate of a dish again!

Pumpkin Muffins w/ Crystallized Ginger and Toasted Walnuts

2010-10-19T23:50:00.000-07:00

From being in the kitchen I'm so used to having my nails short and not being able to wear nail polish that I still don't wear it. It was my brother's wedding last month and my mom and I went to get our nails done and after she spent a good while buffing them and whatever else they do, she asked me, so what color would you like!? Clear please! She looked up at me and said clearr? I said well after you do my nails I'm going home to bake 200 cookies so there's really no point....

I've been missing the kitchen lately and it's little things that bring me back, I'll be pan frying something and the oil will splatter up my arm and I like the burn, I'll be peeling beets and chopping garlic till my hands are stained red and I have that lingering smell of garlic on me and I really don't mind. I'll be leaning over the oven door to stick my hand in to see if the muffins are done and that intense rush of heat comes at me and I just breathe it in. Weeeird right? I know I know, bare with me while I go through this nostalgia. In the meantime make these muffins first thing in the morning for your co-workers like I did and your day (and theirs!) will be so much sweeter!

Pumpkin Muffins w/Crystallized Ginger and Toasted Walnuts
Yields 12

1 1/2 cups flour (I used 1 cup w.w pastry flour, ½ cup white flour)
1/4 teaspoon of salt
1 cup sugar (I used cane sugar)
1 teaspoon baking soda
few swipes fresh nutmeg (on the microplane/grater)
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon ground ginger
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
2 tsp vanilla

3/4 cup chopped toasted walnuts (or pecans)
1/2 cup crystallized ginger
1/4 cup cinnamon & sugar (used cane sugar)

1.Preheat oven to 350 degrees F
2.Mix together toasted walnuts and crystallized ginger, *reserve 1/4 cup to sprinkle on top*
2. Mix together all dry ingredients (includes sugar too)
3. Mix together all wet ingredients
4. Add dry mix into wet mix, don't overmix
5. Fold in walnuts and crystallized ginger
6. Scoop into muffin tin, sprinkle w/walnuts and ginger and cinnamon sugar mix.
7.Bake for 20-25 min or until pick comes out clean.

Brown Butter Seared Scallops with Peach Salsa

2010-10-11T21:14:00.000-07:00

Wine night with girlfriends! Of course it can never just be wine at my place so earlier that day I headed over to Granville Island. There I was standing in the Lobster Man store looking at the scallops for a good few minutes.. I’m sure the lady working there was wondering why I looked so dazed but I do this from time to time and every so often someone that works at the store/market comes over and asks if I’m okay and if I need any help! Really though I’m standing there because in my head I'm picturing the flavors, textures and contrast in colors (I love the light green on dark green), what I have in my fridge to go with it and even how I would want to plate it.
I had originally come for the Mussels to do a play on Moules Frites , which seemed like a great idea till I realized how messy that could get, considering I don’t have a proper dinner table in my 500 sq ft pad! So scallops it was. Peaches were in season at the time so I knew just what I would pair it with. To complete the eats for the night I picked up some Cognac Pate and Bison Bresaola from Oyama, a couple Cheeses from Les Amis de Formage, Onion Walnut Bread from my favorite bakery and made Yam Fries w/ a Balsamic Reduction and Truffled Aioli. Seeing as it was just Thanksgiving lets check off what I am so so very grateful for, amazing family, friends, food and wine!

Brown Butter Seared Scallops w/ Peach Salsa

8-10 scallops
3 tbsp butter
fleur de sel
grains of paradise (or black pepper)

Peach Salsa
2 peaches, diced
1/2 jalapeno, fine diced
3 tbsp orange bell pepper, fine diced
2 tbsp red onion, fine diced
cilantro, rough chopped
1/2 tsp apple cider vinegar
s&p
*(can add honey if peaches arent as ripe)*
For garnish:
avocado, sliced
cherry tomatoes, halved
pea shoots (tossed w/honey apple cider vinaigrette I had made previously, can use
lemon juice, olive oil, s&p instead)

1. Combine all salsa ingredients, set aside in fridge.
2. Pre-heat pan to med-high, throw in butter.
3. Pat dry the scallops, season w/ s+p.
4. Sear scallops only flipping once. Baste with brown butter. Cook till medium. Let rest. Finish
with fleur de sel.
5. Place dressed pea shoots on plate, then scallops, avocado and tomato garnish, finish with
salsa.

Grilled Pork Tenderloin with Grape Mostarda

2010-06-08T23:26:00.000-07:00

Summer is almost here and to me that means trips to the beach, frozen yogurt, beach picnics, gelato, summer festivals, frozen yogurt and did I mention gelato? One other thing that means summer to me is BBQ! My little hibachi has served me well. A good hot dog and hamburger is nice and all but there are so many other great foods you can throw on that bbq. I always grill a ton of veggies which also make great leftovers for paninis and cold salads (grilled leftover veg w/ brown rice penne pasta, fresh basil, lemon zest, goat cheese and aged balsamic come to mind!). This pork tenderloin (marinated in orange juice, thyme and garlic) takes no time on the bbq and the grape mostarda is a great healthier alternative to bbq sauce. It's not surprising that I like sweet on my savoury foods and this condiment has all the elements and balance of flavors (sweet, sour, spicy and garlicky) that go so well with grilled meat.

Grape Moustarda
2 ½ cups red grapes
½ large red onion, small dice
4 cloves garlic, minced
3 tbsp Dijon mustard
1 tbsp honey
¼ cup apple cider vinegar
1 tbsp balsamic vinegar
1 tsp red chilli flakes
2 bay leaves
s+p t.t
splash red wine
flat leaf parsley

1. Saute onions, then garlic, add in red grapes, mash half of them, add Dijon, honey, apple cider vinegar, balsamic vinegar and everything else. Reduce until right consistency.

Eats on the beach...

Mother's Day Breakfast: Thomas Haas Double Almond Croissant, Farmers Market Strawberries, Soft Boiled Egg

Dessert while watching the sunset (can you think of anything better!?): Panaderia Latina Bakery Tres Leches Cake, Dulce de Leche Custard Cream Cake, Alfajore (Shortbread Cookie filled w/ Dulce de Leche and rolled in Coconut) annd classy Pinot Grigio in a water bottle.

Just A Few Reasons Why I Like To Fly Home...

2010-05-26T23:34:00.001-07:00

To spend time with this lil lady (Ma)

To eat her dessert: Chocolate Banana Cake w/ Peanut Butter Filling and Cream Cheese Frosting) She pretty much created a cake that includes everything worth living for into one circular piece of heaven.

To wake up on the weekend to the sun streaming into the kitchen and breakfast on the table

Home cooked comfort food (Chicken Marsala Stew w/ Dumplings)

Seeing two of my best girlfriends

Sampling and picking up Cheese from Janice Beaton Fine Cheese for dinner
(Chamour, a soft cheese from France, Smoked Gouda, Vintage Gouda, Local Bison Sausage)

Seeing my bro help in the kitchen, a rarity I tell you, eating is what he does best! (Shaving parm on my sis-in-law to be's delicious Mushroom Risotto)

Spending time with the fam (around the dinner table of course!)

Perhaps this would explain where my obsession of food comes from...!?

Clarity

2010-05-03T23:33:00.000-07:00

I've gotten more into yoga this past year and usually do power yoga because I feel like if I'm going to put on workout clothes I at least want to get a good sweat in! This past weekend I thought I would try a hatha yoga class thinking it would do all the things its supposed to do, achieve inner peace, mental clarity, emotional balance... NOPE. I sat there thinking about everything and anything BUT that! A friend of mine was telling me about her experience in an Ashram she attended in India. For the 7 days she said she thought about every single boy she ever dated, every single movie she ever saw, hummed in her head every single song she could think of...haha okay so these methods don't work for everybody! Whirl of the mixer, clicking sound of the cookie scoop and the smell of fresh baked cookies.We all have our things that give us mental clarity and inner peace, mine just happens to involve a mixer, chocolate chips, butter, flour, sugar and a 375 degree oven.

Clarity Cookies aka Loaded Oatmeal Chocolate Chip
Makes 24

1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2tbsp butter, softened
1/4 cup evaporated cane juice sugar (can use white sugar)
1/2 cup brown sugar
1 large egg
1/4 cup unsweetened applesauce
1 tsp vanilla
1 cup rolled oats
1/4 cup raisins
1/4 cup chocolate chips
1/4 cup toffee bits
1/4 cup toasted coconut
1/4 cup rice crispies ( I used brown rice crispies)

1. Preheat oven to 375 degrees F
2. Beat together butter and sugar, add egg and vanilla then applesauce
3. Mix together flours, baking powder, baking soda and salt. Add to creamed butter mixture
4. Add in oats, raisins, chocolate chips, toffee bits, toasted coconut and rice crispies
5. Bake for 10-12 minutes or until golden

Thankful

2010-04-30T00:25:00.000-07:00

I came across an old email that I had written to my mom and it made me smile. Our convos prettty much revolve around food. She is the reason for my love of it and reading this email reminded me of the drive, ideas and inspiration I felt going to work at the bakery. I feel thankful to be surrounded by friends and family who share (or put up) with my non stop chatter over everything and anything to do with food! Two things I am incredibly excited about that are coming out next week are my mom for a visit and the Trout Lake Farmers Market, I can't think of anything better.

Hey mom!
Sorry another really short email, just got home a bit ago from dinner at Gastropod! Had a good day at work, it was just me again and Isabel came down for a bit to make a couple things but I just cranked my ipod and baked today. Made a really good sourcream coffee cake with a crumble topping the other day, my croissants are turning out really good and today I made individual mushroom tarragon quiches with my tart pans that I brought into work. I also made the chocolate chunk brownie cookies I've been meaning to make at home but never got around to. Tomorrow I'm hoping to try making mini chocolate silk tarts but with just me in the bakery there is always too much to do! Gotta get to bed before I am exhausted for work tomorrow...can't wait to have tuesday off! I'm going to try and get a bang trim and do a little shopping, I havent gone shopping in foreverrrr! Hope you're having fun, oh I'm sure you will find this amusing....I have taken a liking to drinking soy lattes at work! That coffee (same one that I bought you) is SOO darn good!! I put a shot of hazelnut sweetener in it sometimes too. I toasted an ezekiel muffin this morning, and then scrambled an egg and egg white in the microwave with chopped roasted vegetables (that we use in our sandwiches) and put that in between, it was delish!
Anyways better get to bed, talk to you soon!
Lotsa love,
-Laura

Carrot Cake Muffins

2009-12-04T15:07:00.000-08:00

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

2009-06-18T19:53:00.000-07:00

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

2009-06-09T23:06:00.000-07:00

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

2009-05-11T00:24:00.000-07:00

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

2009-05-03T23:03:00.000-07:00

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

2009-04-26T22:31:00.000-07:00

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

2009-04-05T22:30:00.000-07:00

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

2009-02-21T17:41:00.000-08:00

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

2009-02-17T00:00:00.000-08:00

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...

2009-02-13T23:31:00.000-08:00

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

2009-01-28T21:33:00.000-08:00

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

2009-01-22T00:07:00.000-08:00

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

2008-11-13T21:17:00.000-08:00

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

2008-11-04T20:20:00.000-08:00

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

2008-10-31T01:05:00.000-07:00

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

2008-10-28T11:15:00.000-07:00

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

2008-10-19T23:02:00.000-07:00

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

2008-10-09T22:06:00.000-07:00

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

2008-10-06T22:44:00.000-07:00

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

2008-09-21T14:45:00.000-07:00

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

2008-09-16T15:17:00.000-07:00

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

2008-09-08T20:31:00.000-07:00

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

2008-09-04T16:55:00.000-07:00

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

2008-08-30T23:05:00.000-07:00

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

2008-08-26T22:29:00.000-07:00

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

2008-08-19T01:53:00.000-07:00

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

2008-08-18T00:53:00.000-07:00

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

2008-08-09T02:41:00.000-07:00

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

2008-08-08T09:08:00.000-07:00

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

2008-08-05T02:52:00.000-07:00

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.

Blueberry Crumble Squares

2008-08-03T02:54:00.000-07:00

I wasn't supposed to make these...I should have been studying for my nutrition final, but in my defense I was on my study break when I came across a recipe for blueberry crumb squares! It really only took 15 minutes from start to finish, including clean up so I'd say that's a pretty good break. If I find a recipe I want to try and I know I have all the ingredients, guaranteed you will find me in the kitchen 2 minutes later pulling everything I need out of the fridge and cupboard, hence the 5 minute buttermilk chocolate cake recipe! Once again I switched it up, instead of white flour I used whole wheat and spelt flour, instead of white sugar I used unrefined sugar and for texture and health benefits some ground flax seeds. Yes, it does still contain butter but we all know butter makes things taste better! So my thinking is change what you can when you can but never try and change something to the point that it won't taste good! I use alternative flours in specific recipes not only because they are better for you but also because I love the nutty flavour they can add to baking. Also knowing when to incorporate these alternative flours helps too. I would never try and make croissants using spelt flour because you need the white flour for the light delicate texture of croissant dough, where as with these bars I know it is a more dense heavy bar so it will work well. Sometimes it's all about trial and error! After having a bite (see picture below, I couldn't resist) I could have sworn it tasted like ground almonds in the square but really it was the whole wheat/spelt flour and flax that made it taste so good. I used blueberries since they are in season but most other fruits will work too!

Blueberry Crumble Squares (makes 16)
1/2 cup unrefined sugar
1/2 tsp baking powder
1 cup whole wheat flour
1/2 cup whole grain spelt flour
1/4 cup ground flax seeds
2 tsp ground cinnamon
1/2 cup butter (cold)
1 egg
1/4 tsp salt
2 cups blueberries
1/4 cup unrefined sugar
2 tsp cornstarch

1.Preheat oven to 375 degrees F. Grease an 8x8 pan
2. In bowl add the 1/2 cup of sugar, both flours, baking powder and salt.
3. Cut butter into dry mixture until it is the size of peas. Add egg and stir till combined, mixture should be crumbly.
4. Pat half the mixture into prepared pan
5. In another bowl combine the 1/4 sugar with blueberries and cornstarch. Sprinkle in pan and crumble remaining dough over the berries.
6. Bake for 30-40 minutes or until golden.
7. Let cool before cutting, can be stored in fridge.

Applewood Smoked Cheddar & Dill Buttermilk Biscuits

2008-08-01T02:50:00.000-07:00

I love biscuits. I would even go as far and say these might just be one of my top comfort foods. Nothing better then a warm biscuit pulled straight out of the oven with the buttery and flaky layers and the steam coming out when pulled apart, oh yumm. I usually make a good ol aged cheddar biscuit but this time I thought I would do something different. Still using cheddar, but instead Applewood smoked cheddar and some fresh chopped baby dill this new and improved version may just be my favorite yet! Served sandwiched between some barely cooked scrambled eggs or along side a roasted tomato bisque on a rainy day, that's total comfort to me.

Applewood Smoked Cheddar & Dill Buttermilk Biscuits
2 1/4 cups all purpose flour
1 tbsp granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, cold and cubed
1 cup Applewood smoked cheddar
1/4 cup fresh baby dill
1 cup buttermilk
1 egg, lightly beaten

1. In a large bowl add flour, sugar, baking powder, baking soda and salt. Using a pastry blender or your hands cut the butter into the mixture until the butter is the size of peas.
2. Add cheddar and dill. Add buttermilk all at once and incorporate just until most of it comes together. (Should still have some crumbs)
3. On a lightly floured service place dough and crumbs and knead gently 2-3 times just until it comes together into a soft dough.
4. Gently roll out until 3/4 inch thick and cut out with cookie cutter.
5. Can use the remaining dough to make more biscuits.
6. Brush tops of biscuits with egg and bake for 12-15 min or until golden.

Chocolate Cherry Tart

2008-07-29T21:22:00.000-07:00

It's cherry season and living in B.C for the first time I am definitely trying to take advantage of all the amazing fruit! I bought these individual tart molds and have been so excited to use them. Thinking of what I already had at home and with the fresh cherries I bought at the farmers market, I came up with this recipe. Using the leftover cinnamon cream cheese filling from the turnovers, I mixed in thickened plain yogurt to make a nice light filling. I was really pleased with the results, the cream cheese wasn't too rich and the touch of tartness from the yogurt was a nice compliment to the sweet cherries and chocolate crust. I usually find these individual tarts have decadent rich fillings like lemon curd, chocolate and pastry cream (oh and don't you worry, that will be coming soon to this blog...!) but today it was a nice change to do a lighter healthier version.

Chocolate Cherry Tarts (makes 4 tarts using 4" tart pans)
*Note if you don't have tart pans this can be made in a 8" pan)

Tart Shells
1 3/4 cup oreo baking crumbs
4 tbsp rapadura unrefined sugar (or white sugar)
4 tbsp butter, melted

1.Preheat oven to 350 degrees F. Combine all ingredients and press firmly into tart shells or pan. Bake for 10 min. Let cool.

Filling
1/2 cup low fat cream cheese, softened
3 tbsp agave nectar (or honey)
1 tsp vanilla
2 tsp ground cinnamon
1/2 cup plain yogurt that has been strained (or Greek yogurt)
*see note below*
24 cherries, halved and pitted (or whatever fruit is in season)

1.Combine cream cheese, agave, vanilla and cinnamon. Fold in yogurt and set in fridge.
2.To assemble pop tarts out of their molds (or not, if using a pan) spread filling into the molds and top with cherries.

*To strain yogurt I start with plain yogurt with at least 2%MF. Place a bowl under a strainer and line the strainer with a coffee filter or paper towel. Place yogurt in strainer and let sit in fridge for at least 30min.

Pear, Goat Cheese, Hazelnut Crusted Chicken over Farmers Market Fresh Greens

2008-07-27T20:35:00.000-07:00

I was at the farmers market this morning trying to get an idea of what to make for dinner, thinking I haven't made a proper meal in a long time. All I seem to be eating lately are salads and what do I end up making? A salad! Granted, a bit more effort put in than usual. Instead of my usual seasoned chicken breast I opted for a chicken breast which I spread with pear jam (from France it is naturally sweetened with grape juice and soo good but any jam would be great), goat cheese and hazelnuts. Super simple, just shove it in the oven for 15 min at 350 and it's ready! Served over mixed greens (this time kale, beet greens, swiss chard etc) local zucchini, shredded carrot and green beans and you have a fab dinner worthy salad.

Pear, Goat Cheese, Hazelnut Crusted Chicken
1 chicken breast
1 tbsp pear jam (any jam will work, as goat cheese pairs nicely with all
fruit!)
2 tbsp crumbled goat cheese
3 tbsp roasted hazelnuts, chopped (or any nut you like, pistachio, almond
etc)
1. Preheat oven to 350 degrees F. Using a heavy pot or the flat side of a meat tenderizer, pound chicken until it is even thickness. (Can also butterfly chicken)
2. Spread jam on one side of chicken, sprinkle on goat cheese and top with nuts pressing down so it sticks.
3. Bake for 15 min or until done.
*Serve over your favorite mixed greens, veggies and dressing

Not shown, is the dressing I put on after, my healthier rendition of a creamy dressing:

Creamy Raspberry Dill Buttermilk Dressing
1 cup plain yogurt that has been strained to thicken (or Greek yogurt)
2 tbsp buttermilk
2 tbsp raspberry vinegar
1 tbsp agave nectar (or honey)
1/4 cup fresh dill, chopped
1/2 clove garlic, minced
s+p
1. Combine all together and chill in fridge.

5 minute Chocolate Cherry Buttermilk Cake (No Joke!)

2008-07-25T00:02:00.000-07:00

11:52pm and I am on my computer when I came across this recipe for 5 minute chocolate cake. Noo wayy...I said to myself, this I have to try!! 5 minutes later I'm in the kitchen grabbing flour, cocoa powder and other ingredients, thinking of how I can change the recipe. Instead of milk I used buttermilk and kahlua, unrefined rapadura sugar and threw in some chocolate chips and bing cherries leftover from my turnovers that I had pitted and froze. Three minutes in the microwave and dessert was ready! Okay, so maybe its not the same as a cake from the oven, but how else can you have cake when you only have 5 minutes to spare!? So fun, if my roomies woke up and came into the kitchen I might have looked like a crazy person I was so delighted with this recipe..haha! I'll definitely make this again. Everything is mixed right into the mug so there is no mess either!

5 Minute Chocolate Cherry Buttermilk Cake (Serves 1)

4 tbsp flour

3 tbsp unrefined sugar (or white sugar)

2 tbsp unsweetened cocoa powder (I used the good stuff Valrhona)

pinch of salt

2 tbsp buttermilk (or milk)

1 tbsp Kahlua (or just use 3 tbsp milk)

1 egg

2 tbsp oil

1 tbsp chocolate chips

1 tbsp bing cherries (or other berries)

splash of vanilla

1 mug

1. Combine all dry ingredients in mug, add in buttermilk, oil, vanilla and egg and stir till combined. Fold in chocolate chips and cherries

2. Microwave on high for 3 minutes. Serve warm and if available, with ice cream or whipped cream

Peanut Butter Chocolate Chip Banana Bread

2008-07-23T01:42:00.000-07:00

So I was thinking about the Better For You Banana Bread Recipe I did awhile back and wanted to try the idea I had for substituting peanut butter for the oil. For all you Kraft/Jiffy peanut butter lovers out there, if you've never tried natural peanut butter you should give it a try! Once you try it, I swear you won't go back. If you see peanut butter that looks creamy all the way through, it's probably because it contains hydrogenated oils (which are not good for you!) and are used to help keep the oil from separating from the peanut butter, as well lets you store it at room temperature in your cupboard for years! Look for peanut butter with ingredients that say just peanuts or peanuts and salt. There should also be a layer of oil on top, which just has to be stirred in and then kept in your fridge. Okay enough of the lesson...I was super stoked, I couldn't think of a better loaf recipe then something that combines banana bread, peanut butter and chocolate! I tweaked the recipe again this time using my new rapadura sugar (which is unrefined and still maintains most of its vitamins and minerals and tastes amazing) but sadly I was disappointed with the results! Okay, I think I may have over baked it a tad too, but I think the peanut butter and banana competed with each other so neither flavours really stood out. It was still good, just not as moist as I would have liked and not up to my standards so I didn't really want anyone to taste it! A day later I was still wondering what to do with this whole loaf to myself when I remembered what I used to do with banana bread after it had gotten past its fresh state and started to dry out (if it ever lasted that long!) TOAST it! Oh man...I don't know if it was a good idea or a bad idea because now I have almost consumed the whole loaf....it was sooo good when I toasted it! The spelt flour really came through and made it crispy and nutty and slathered with more peanut butter and strawberry jam, it is ridiculously good! I will definitely make this banana bread again, if only to use it to make the best toast ever!

Peanut Butter Chocolate Chip Banana Bread
(makes 1 loaf and approx 6 muffins)
3 medium bananas
3 eggs
2 1/2 cups whole grain spelt flour
1 cup rapadura sugar which is unrefined whole cane sugar (or use 1/2 white 1/2 brown sugar)
3/4 cup natural peanut butter
1/2 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp vanilla
1/2 tsp salt
1/4 cup ground flax seeds (flax meal)

1.Preheat oven to 350
2.Butter and flour pan
3. Mash bananas
4.Beat egg, sugar and oil, add mashed bananas and vanilla
5.Mix dry ingredients together.
6. Alternate adding dry ingredients into liquid mixture with buttermilk, starting and ending with dry ingredients.
7. Bake for 1 hr or until toothpick comes out clean
8. Bake muffins 16-20 minutes or until toothpick comes out clean

Summer Salad with Balsamic Yam Croutons

2008-07-20T00:38:00.000-07:00

I'm addicted to this new salad bar that just opened up down the street from me a couple weeks ago, the dressings are soo good (it's all about the dressing!) and pretty healthy for you, but it's getting pretty ridiculous how often I have gone considering it just opened! My new solution is to just buy the dressing and make the salads at home. Like every other recipe I've been making these days it's just a mix of some of my favorite foods thrown together. I always seem to start with a base and then start rummaging in the fridge to see what else I can throw in. Haha I should mention that I have 3 other roommates, but I take up more than half of the fridge, all of the freezer (except the corner where Ty keeps his ice cream and perogies) and 3 packed cupboards with all of my food! They know by now not to try and open one of my cupboards for fear of something falling on their head as every space seems to be packed to capacity! Anyways..back to salad, this one had spinach, iceberg for crunch, feta, baby raw zucchini, marinated artichokes and yams which I cubed, threw in a pan and crisped up with a bit of oil, sprinkle of unrefined sugar, sea salt, pepper and balsamic vinegar. It's such a good combo with the sweet, saltiness and tang, I highly recommend adding yams to your salads! Top with your fave dressing (mine is creamy herb tahini at the moment) and you're set!

Summer Salad with Balsamic Yam Croutons
-Favorite lettuce (I like spinach, mixed field greens, romaine, iceberg)
-Favorite cheese (I like feta cheese, goat cheese, shaved fresh parmesan)
-Favorite veggies (My faves at the moment are raw baby zucchini, shredded raw carrot and artichokes)
-Favorite protein(I like chicken, grilled flank steak, chickpeas or Italian tuna packed in olive oil)
-Other options: Wheatberries, couscous, toasted nuts (almonds and walnuts are my fave) flax seeds, pumpkin seeds, garlic butter croutons
-Fave Dressing
Balsamic Yam Croutons
1 large yam (or 2 small yams) cut into small chunks
1 tbsp olive oil
3 tbsp water
2 tsp unrefined sugar (or brown sugar/white sugar)
sea salt
black pepper
2 tbsp balsamic vinegar

1.Heat pan on med-high with oil. When hot, throw in yams and let them get a bit of color. Add in water and place a lid on top for 2 min to help soften.
2. Remove lid and when all the liquid has evaporated add in sugar and salt and pepper. Cook until just tender but crispy on the outside.
3. Add in balsamic vinegar and cook until balsamic has reduced and coated the yams. Serve warm, room temp or cold.

Cherry Chocolate Cinnamon Cream Cheese Turnovers

2008-07-19T00:56:00.000-07:00

This morning I woke up at 8:30, pulled on my gym clothes and had a plan, I would work on my school case studies for a little bit and then do a good session at the gym. I must've been in total school mode (this doesn't happen as often as it should!) when I looked up at the clock and thought whoally sh#*@! It's 4:00! Ended up eating a very late lunch and then went back to work. Since I am on a time crunch and have way too much studying to do in way too little time, my plan was to stay home and do more work. Then I got a call from a friend wanting to make homemade pizza's tonight for a dinner party. Who can say no to that? I decided I needed a break anyway, so we split up duties and I offered to make the dough, while she made the fab toppings (homemade tomato sauce, caramelized onions etc). With the pizza dough done it was then that I decided we needed dessert...staring into my freezer I spotted some puff pastry dough and than it came to me what I wanted to make: a fresh cherry chocolate turnover. Whenever I come up with an idea in my head I always need to go through with it...so I raced to the produce store and got some cherries. What I really wanted was mascarpone cheese to put in as well, but none could be found! I remembered I had some low-fat cream cheese at home so I used that instead. (That makes up for using buttery puff pastry and chocolate right!?ha) After pitting a pint of cherries by hand, one stained apron, purple stained hands, three pizzas, a salad, some wine and cherry chocolate turnovers later I realized I never did make it to the gym...oh well it was soo worth it! Turnovers are so easy to make, you can stuff em with whatever you want, fruit and cream cheese, curried ground beef and leeks...anything encased in buttery flaky puff pastry will always taste good!

Cherry Chocolate Cinnamon Cream Cheese Turnovers
1/2 package of puff pastry
1 cup pitted and sliced fresh bing cherries
1/4 cup dark chocolate chips
1/2 cup low fat cream cheese, softened (or mascarpone cheese)
2 tbsp agave syrup (or icing sugar)
1 tsp vanilla
2 tsp ground cinnamon
1 egg, beaten with splash of milk (or water)
2 tbsp coarse sugar (I used raw sugar)

1. Preheat oven to 425 degrees F. Mix together cream cheese, agave, vanilla and cinnamon. Set in fridge
2. Cut the puff pastry into squares. Place cinnamon cream cheese filling on the bottom, cherries than chocolate chips.
3. Brush the outside rim of the square and fold into triangle
4. Using a fork press the edges together until sealed
5. Make 3 small slits with a knife into each turnover, brush with egg wash and sprinkle with coarse sugar
6. Bake for 20-25 min or until golden brown
7. Serve warm or at room temperature

Light Chocolate Chunk Brownies VS Double Chocolate Brownies

2008-07-15T01:48:00.001-07:00

I was curious to try a Martha brownie recipe I found that used unsweetened applesauce and reduced fat-sour cream (I used strained plain yogurt instead and a mixture of whole wheat and white flour: the first picture above me)and was pleasantly surprised! I did find it more cake like than dense fudgy brownie like but it was still delicious. Compared to Martha's regular brownie? Okay really, how do you go wrong with a brownie made with butter, sugar and white flour? Of course it's going to taste fantastic! If we're talking texture wise, I think I would have to go with the dense and rich double chocolate brownie..if we're talking feeling a bit better about eating a chocolate dessert, I'd go with the low fat version. How much lower in fat, I don't know, there was no breakdown! When I'm giving baked goods as gifts (like the ones in the box for my friends birthday), I usually opt for the full fat version of things, it's usually more when I bake for myself or family that I try these alternative methods! (For now anyways). As for the cookies in the picture with the brownies, I'm sorry to say I cannot give out this recipe as it is from my old work Crave. This recipe will have to go to the grave with me...! I hate to tell you it is a great chocolate chip cookie recipe, so soft and chewy with a nice crispy edge, this version also made with toffee bits (ok I'll stop!). So I guess the only way you can get a taste of em is if you go down to Crave yourself, or you are really nice to me and I will make them for you! In the meantime check out these brownie recipes!

Light Chocolate Chunk Brownies (adapted from Martha Stewart)
2 tbsp vegetable oil
1/2 cup whole wheat flour
1/4 cup white flour
1/2 cup unsweetened cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1 cup packed dark brown sugar
1/2 cup unsweetened applesauce (I made my own with 2 apples peeled and diced, cooked with a splash of vanilla and mashed)
1/2 cup strained plain yogurt (or plain Greek yogurt)
4 oz semi-sweet chocolate (2 oz melted, 2 oz coarsely chopped)
2 large eggs

1.Preheat oven to 350 degrees F. Line a 9 inch square pan with baking paper.
2. Whisk together flours, cocoa, salt and baking soda together in a bowl
3. In a mixer combine eggs with brown sugar. Add in applesauce, yogurt, oil and melted chocolate. Slowly add in dry ingredients just until combined
4. Pour batter into pan and top with remaining chopped chocolate. Bake for 30-35 min or until toothpick comes out with a few moist crumbs on it.

Double Chocolate Brownies (adapted from Martha Stewart's cookies)
6 tbsp butter
6 oz semisweet chocolate
1/4 cup unsweetened cocoa powder
3/4 cup all purpose flour
1/4 tsp baking powder
1/4 tsp coarse salt
1 cup sugar
2 large eggs
2 tsp vanilla

1. Preheat oven to 350 degrees F. Line a 9 inch square pan with parchment.
2. In a pot combine butter and chocolate, stir constantly until mixture is smooth. Add in cocoa powder and stir until there are no lumps.
3. Whisk together flour, baking powder and salt in a separate bowl.
4. In a mixer combine eggs, sugar and vanilla until creamy. Add in melted chocolate mixture. Slowly add in flour mixture until just combined
5. Pour batter into pan and bake for 30-35 min or until toothpick comes out with a few moist crumbs.

Loaded Spicy Veggie Walnut Burger

2008-07-14T01:00:00.000-07:00

Geez! Two veggie sandwich posts in a row? I swear I'm not becoming a vegetarian...these sandwiches just taste fab! This would be round 2 for me on an attempt of a veggie burger, this time a success! I finally got the right consistency for the patty, it holds together and gets nice and crispy when pan fried. What's this burger loaded with? I could have continued adding more things onto the burger but it was hard enough to take a bite as it was! The spicy chickpea walnut based burger was topped with a roasted portobello mushroom, fresh spinach, tomatoes, caramelized onions and a roasted red bell pepper and basil aioli. Yum yum I have two that I froze for another day, those just might be saved for my bbq which I have yet to use!

Spicy Veggie Walnut Burgers

1 15 oz can chickpeas, rinsed and drained

1 parsnip, grated

1 small yam, grated (yield approx 1 cup)

2 green onions, chopped

1/4 onion, fine diced

6 cloves garlic, fine diced

12 white button mushrooms, chopped

1 bunch fresh cilantro, roughly chopped

1/4 cup walnuts

1/8 cup chili garlic sauce

1 tsp cumin

1 tsp montreal steak spice

2 eggs

1/2-1 cup breadcrumbs (explained below)

s+p

4 whole wheat buns

1. Using a potato masher, mash chickpeas until it becomes a chunky paste.

2. In a pan saute garlic, onions and mushrooms, let cool and combine with chickpeas.

3. Add all the rest of the ingredients in, except for breadcrumbs.

4. When well combined slowly add in bread crumbs until mixture comes together and is no longer moist. Form into patties and set in fridge, preferably for atleast 30 minutes

5. Heat oil in a pan and pan fry until golden and crispy on each side

Condiments:

Fresh Spinach

2 Firm Tomatoes

Caramelized onions (the quick way)

1 large Vidalia onion, thinly sliced

s+p

sugar (optional)

1. Heat a pan on high with oil, add in onions and spread out evenly in pan. Only stir when you see the onions start to go brown, lower heat a bit and saute until caramelized. Season with s+p and if for some reason the onion isn't sweet enough, add a pinch of sugar

Roasted Portobello Mushrooms

4 portobello mushrooms, stems and gills removed

Oil

Montreal Steak spice

2 cloves garlic, chopped

1. Preheat oven to 400 degrees F. Toss portobello's in oil, steak spice and garlic. Roast for 12 min or until portobellos turn slightly soft.

Roasted Red Bell Pepper and Basil Aioli

1 cup plain Greek yogurt (or regular yogurt that has been strained)

3 tbsp roasted red bell pepper spread (or pureed, roasted red bell peppers)

1 clove garlic

3 tbsp fresh basil, chopped

1. Combine all ingredients and let sit in fridge.

Open Face Veggie Sandwiches

2008-07-03T01:45:00.000-07:00

Ahhh life on the island is goood! This past weekend me and some girlfriends went over to Vancouver Island for a little getaway and got to stay at one of my friends beautiful summer houses with the most amazing view. Seeing as two of my friends are vegetarian, the first night we did all veggie. So simple and not too heavy for a nice light summer meal, all I did was slightly toast a multigrain baguette in the oven, caramelize some onions and saute up some mushrooms and bell peppers. To the rescue was store bought roasted garlic hummus, jarred artichokes, fresh baby spinach and basil, black olives and feta. Served with a simple tomato salad, nice cold glass of vodka spiked pink lemonade and a side of wicked sunset...heavenn!

Open Face Veggie Sandwiches
1 multigrain baguette
1 container roasted garlic hummus
2 cups sliced mushrooms
2 large handful fresh baby spinach
1 large handful fresh basil
1 red bell pepper, julienne
1 jar artichoke hearts
1/4 cup black olives, sliced
1/2 cup feta, crumbled
2 large vidalia onions, julienne
s+p

1.Preheat oven to 375 degrees F. Place baguette in oven to warm through and crisp up.
In a large skillet heat oil on high heat (this is my quick method to caramelize onions). When hot, add in onions and spread out evenly on pan. Only start to stir when you see the onions turn golden brown, reduce heat to medium high. Season with s+p
2. After onions are cooked take out and saute bell pepper and mushrooms, season with s+p
3. Slice baguette in half lengthwise and cut into desired length
4. Spread roasted garlic hummus on baguettes, top with fresh basil, spinach, mushrooms, artichokes, red bell pepper, caramelized onions, black olives and feta.
5. Place in oven for 5-7 minutes or until warmed through

Do you know what this is?

2008-07-02T02:33:00.000-07:00

Do you know what this is? I didn't! I saw them at my local farmers market and found out they are garlic scapes! I love finding something new I've never seen before and making a dish out of it. Tonight's dinner was a pasta primavera, with most of the ingredients found at the farmers market. Fresh made spelt pasta, amazing tomatoes, local zucchini and the garlic scapes. I tasted the garlic scapes raw and it had a very strong garlic flavor, but after sauteing them the flavor mellowed out and I found they were like a crunchy green bean with a hint of garlic, delish! A challenge for you this week is to try something new that you've never tried before. Who knows, you might just like it!

Pasta Primavera

1 bottle pureed tomatoes
3 garlic cloves
1 tsp chili flakes (optional)
1/4 onion, fine diced
fresh basil, chiffonade
pinch of sugar
s+p
1 /2 zucchini
2 cups sliced button mushrooms
1 handful cherry tomatoes, halved
1 bunch garlic scapes, chopped (optional)
favorite pasta
fresh parmesan

1. Saute onion and garlic in olive oil till soft. Add in tomato puree, sugar to taste, s+p and fresh basil. Let simmer
2. In a pan saute zucchini, garlic scapes and mushrooms. Add in cherry tomatoes at the last minute just to warm through.
3. Boil pasta till al dente, strain out water and place back on stove.
4. Add a couple ladles of tomato sauce, just until pasta is coated, add in veggies.
5. Grate fresh parm over top.