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

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

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

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

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

Spiced Pumpkin Bread

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

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

2 eggs

3/4 cup white sugar

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

1 cup pumpkin puree

1/2 cup sunflower oil

1/4 buttermilk

2 tsp vanilla

1/4 tsp baking powder

1 tsp baking soda

3/4 tsp salt
1/2 tsp ground cloves

1/4 tsp nutmeg (I used fresh grated)

1 tsp cinnamon

1 1/2 tbsp pumpkin pie spice

1 cup whole wheat flour

2/3 cup white flour

1/3 cup flax seeds (optional)

1. Preheat oven to 350 degrees F.

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

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

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

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

Applewood Smoked Cheddar & Dill Buttermilk Biscuits

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.

Peanut Butter Chocolate Chip Banana Bread

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

Better For You Banana Bread

I'm on a banana kick right now and besides bananas slathered with whole nut butters, banana bread is my favorite! I grew up eating alot of banana bread and everybody knows my moms is the best! In fact her recipe is even called Best Ever Banana Bread which is why I wanted to take her recipe and turn it into Better For You Banana Bread. I used less sugar and substituted in maple syrup and agave nectar, whole grain spelt flour instead of white flour and ground flax seeds. Thanks to the mashed banana it was still nice and moist and had a nice nutty texture from the spelt flour and flax seeds. Now if only I could substitute out the oil, maybe next time I'll try using peanut butter instead, peanut butter banana bread?! Oh yum. Oh and if you have any leftovers it makes great banana bread french toast topped with fresh strawberries or a nice banana bread pudding.


Banana Bread
(makes 1 loaf and approx 6 muffins)
3 medium bananas
3 eggs
2 1/2 cups whole grain spelt flour
1/4 cup sugar
1/2 cup maple syrup
1/4 cup agave nectar (if you don't have just use maple syrup)
3/4 cup vegetable oil
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 20 min or until toothpick comes out clean
8. Bake muffins 16-20 minutes or until toothpick comes out clean

Spicy Tortilla Soup & Spelt Cornbread with Jalapeno Honey Butter

I had a version of this soup at this modern Mexican restaurant the other night and have been wanting to try my own rendition of it since. It also gave me a reason to make one of my favorite sides that I thought would go nicely along with it, cornbread! I absolutely love cornbread and wanted to do a healthier version then my usual recipe, this time using whole grain spelt flour and a touch of Robin Hood nutri blend flour (a mix of white flour and ground wheat bran). I also used less white sugar and some agave syrup as well. (Honey or maple syrup would work well too). The base for this soup is so simple yet so tasty but I think the real highlight is all the garnishes, fresh farmers market tomatoes, avocado, cilantro, crispy oven baked tortilla strips, shredded chicken and a squeeze of lime. This is one soup I can eat in the summertime!

Spicy Tortilla Soup
8 cups low sodium chicken stock
1 28 oz can San marzano tomatoes
1 white onion, fine diced
6 cloves garlic, minced
1 jalapeno, fine diced
1 tbsp chipotle chili powder
1 tsp chili flakes
1 tbsp cumin
2 bay leaves
1 tbsp sugar
s+p

Garnishes
4 skinless chicken thighs (or 2 cups cooked roasted chicken, shredded)
2 avocados, cut in half
2 limes, cut in wedges
1 bunch cilantro
2 cups cherry tomatoes, sliced in half

2 soft tortilla shells
oil,cumin, chipotle chili powder, salt

1. If using raw chicken thighs: In a stock pot bring chicken stock to a simmer and place chicken thighs in it. Poach until done. Remove chicken thighs, let cool and shred. Remove excess fat from chicken stock.
2. In another pot add a little oil and saute onion and garlic just until soft. Add 1/2 the can of tomatoes, chicken stock, sugar and spices in. Using a hand blender puree until smooth. Add the rest of the tomatoes in and the shredded chicken
3. While soup is simmering pre-heat oven to 375 degrees F. Cut tortillas into strips, toss with oil and spices and spread out on a baking sheet. Bake in oven until crispy approx 5-10 min
4. To serve place half an avocado in the bottom of the bowl, ladle soup on top, place tortilla strips into the avocado, and cherry tomatoes and cilantro in the middle, serve with lime wedges.

Spelt Cornbread
1 egg
1/4 cup sugar
1 1/2 tbsp agave nectar
1/4 tsp salt
1/2 cup oil
1 cup spelt flour
1/2 cup Robin Hood nutri blend flour (or use 1/4 white flour and 1/4 whole
wheat flour)
1 tsp baking powder
1/2 cup buttermilk
1/2 cup cornmeal
1/2 tsp vanilla

1. Preheat oven to 350 degrees F. In a mixer blend egg, oil, sugar, agave nectar, vanilla and buttermilk together. In a separate bowl combine flours, salt and baking powder.
2. Slowly add dry mixture into the wet mixture. Add in cornmeal
3. Place in a greased 9" square pan and bake for 35 min or until toothpick comes out clean.

Jalapeno Honey Butter
1 cup softened salted butter
1 jalapeno, fine diced, reserve a sprinkle for the top
2 tbsp honey

1. Combine all ingredients together. Sprinkle extra jalapeno on top and a drizzle of honey

Ladies Night

• Roasted Garlic Caramelized Onion Goat Cheese Baguette
• Cantaloupe Bocconcini Prosciutto Salad
• Roasted Cauliflower White Bean Dip
• Individual Strawberry Shortcakes
• Cinnamon Caramel Popcorn

Last night my close girlfriends and I got together for girls night so I thought what better way to start out the night then appy’s and drinks before going out downtown? It was a bit of a random selection, but recipes I’ve been meaning to try, or in the strawberry shortcake case, a poundcake from the freezer that needed some lovin! The crackers I used for the white bean dip are Lesley Stowe's Raincoast Crisps and if you've never had them before, you need to go out and get some right now! The caramel popcorn recipe is from Dinner with Julie and I decided to add cinnamon to the recipe since I think caramel and cinnamon are the most amazing combo together. I also had picked up the cutest little popcorn containers from Gourmet Warehouse and have been meaning to use them. I love how the box says delicious and nutritious, this popcorn may not be nutritious but it sure is delicious! Nothing better than good food, good friends and a little dancing...

Cinnamon Caramel Popcorn (Adapted from Dinner with Julie)
8 cups air popped popcorn (about 1/2 cup kernels)
1 cup brown sugar, packed
1/2 cup corn syrup
2 tbsp butter
1 tbsp ground cinnamon
1 tsp. vanilla
1/4 tsp baking soda

1.Preheat oven to 250 degrees F. Spray a large bowl with non-stick spray and put the popcorn in it
2.Combine brown sugar, corn syrup and butter in a medium saucepan and bring to a boil over medium heat. Add cinnamon and mix in.
2.Reduce the heat and boil without stirring, swirling the pan occasionally, for 4 minutes. Remove from heat and stir in the vanilla and baking soda.
3.Quickly pour over the popcorn and stir to coat well. Spread onto a cookie sheet or roasting pan and bake for 30 minutes, stirring once or twice. Cool.

Individual Strawberry Shortcakes
1 Poundcake
1 cup whipping cream
3 tbsp icing sugar
1 tsp vanilla
3 cups frozen strawberries
1/4 cup sugar
mint garnish (optional)

1.In a mixer whip cream with icing sugar and vanilla until soft peaks form. Chill in fridge
2. In a pot add frozen strawberries and sugar.Cook on med-high heat. When strawberries soften, mash them and let reduce until sauce because thick and syrupy. Serve warm or cold.

Caramelized Onion Goat Cheese Baguette
1 baguette
2 garlic bulbs
1/4 cup butter, softened
1 tsp thyme or rosemary, chopped
2 large white onions,sliced
1 tbsp sugar
1/4 cup nicoise or kalamata olives, chopped
1/4 cup goat cheese, crumbled
s+p

1.Preheat oven to 375 degrees F. Cut tops off garlic, drizzle with olive oil and wrap in foil. Roast in oven for 30 min or until garlic is soft.
2.In a large pan heat oil on med-high heat. Add onions and saute with sugar and thyme until soft and caramelized. Salt and pepper to taste.
3. Slice baguette in half and warm in oven for 5 minutes. Take baguette out and turn broiler on.
4.Combine softened butter with roasted garlic and spread over baguette, top with caramelized onions, crumbled goat cheese and olives. Place in broiler for 2 minutes and serve warm.

Roasted Cauliflower White Bean Dip
1 can white beans (Cannellini,White Kidney, rinsed)
1 bulb roasted garlic
1 head cauliflower
1/2 lemon, juice
1/4 tsp chili pepper flakes
3 tbsp warm water
s+p

1.Preheat oven to 375 degrees F. Cut cauliflower into small pieces and toss in oil, salt and pepper. Roast until caramelized. Let cool
2. In a food processor combine white beans, roasted garlic, lemon juice, chili flakes, water and 1/2 of the roasted cauliflower. Puree until smooth. Season with s+p and adjust consistency of dip by adding more water if necessary. Add in the rest of the cauliflower (saving a few florets for garnish) and pulse until chunky. Chill and serve.

Cantaloupe Bocconcini Prosciutto Salad
1 Cantaloupe
1 cup bocconcini
8 basil leaves, chiffonade
1 lime, juice
2 tbsp honey
6 slices prosciutto, julienned

1.Slice cantaloupe in half and scrape out seeds. Using a melon baller scoop out balls.
2. Mix honey and lime juice together. Toss everything together and serve chilled.

Figuring this whole blog thing out...: Cornbread with Sweet Strawberry Butter & Lamb Burgers with Apple Fennel Slaw

So this is my first blog ever, and I feared if I started one I would spend way too much time on it! I havn't yet decided if it will be mostly restaurant reviews and pictures of what I've eaten or my food creations...I'm thinking a little of both so we will see how it goes! As for my blog name, it's so true, I always have room for dessert! Although this blog won't be all about desserts....For now I have posted last week's creations I made for a potluck dinner. Cornbread with sweet strawberry butter and lamb burgers topped with apple fennel slaw and cranberry mayo.













Cornbread
2 eggs
3/4 cup sugar
1/2 tsp salt
1 cup canola oil
3 cups flour
1 cup milk
1 1/2 tsp baking powder
1 cup cornmeal

1.Preheat oven to 350 degrees F. Cream eggs and sugar together, add oil, mix all dry ingredients together and add to wet mixture.
2.Bake in a greased 9 x 14 pan for 40 min or until toothpick comes out clean.

Sweet Strawberry Butter
1 cup fresh strawberries
1 tbsp strawberry jam (if strawberries arent very ripe)
1 cup salted butter, softened(I like the contrast of the saltiness with sweet)
1/4 cup icing sugar
1.In a food processor puree strawberries and strawberry jam, in a mixer beat the softened butter, strawberry puree and icing sugar, if butter mixture is still to wet add a bit more icing sugar.

Lamb Burgers
8 whole wheat buns
Handful mixed greens
2 lb ground lamb
1 small onion, fine diced
3 clove garlic, minced
1/2 red bell pepper, fine diced
3 tbsp fresh oregano
1 egg
1/4 cup bread crumbs
1/4 cup feta, crumbled
1 tbsp montreal steak spice
s+p
1.Saute onion, garlic, red pepper just till soft. Let cool. Combine ground lamb, feta, egg, montreal steak spice, pepper and cooled onion garlic mixture.
2.Make a toonie size patty, pan fry in the same skillet from onion mixture, taste and check for seasoning (depending on the saltiness of your feta, may need salt). Form into pattys, bbq or pan fry.

Apple Fennel Slaw/Cranberry Mayo
1 bulb fennel, thinly julienned, reserve fennel tips
2 gala apples, thinly julienned
1 cup mayo
1/2 cup cranberry sauce
1 tbsp white vinegar
s+p
1.Mix together Cranberry and Mayo, reserve some to spread on the bun.
2.To the rest, add the vinegar, s+p and toss with fennel and apples and fennel tips.