Everybody Has a Story

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

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

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

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

*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

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)

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...

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

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

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

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...

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

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

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

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

Carrot Cake Muffins

Makes 8

1 large carrot, grated

1 apple, grated

1/4 cup crushed pineapple

1/2 cup unsweetened shredded coconut (toasted)

1/4 cup walnuts, toasted and chopped

1/4 cup pecans, toasted and chopped

1/2 cup all purpose flour

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

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

1 tsp cinnamon

1 tsp pumpkin pie spice

1 1/2 tsp baking powder

1/2 cup coconut oil (or canola oil)

2 eggs

2 tsp vanilla

Combine:

1/2 cup softened low fat cream cheese

1 tbsp agave syrup (or honey)

1 tsp vanilla

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

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

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

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

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

the muffin cups with the rest of the batter.

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

clean.

Apricot Walnut Cheesecake Blondies

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

Apricot Walnut Cheesecake Blondies (Makes 16)

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

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

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

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

BC Spot Prawn Tacos with Mango Cucumber Salsa

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

Can't get any more fresh then this

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

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

Tasting plate at the B.C Spot Prawn Festival

Caramelized Banana Cake with Toasted Coconut and Cream Cheese Icing

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

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

Gooey caramelized banana filling

Middle shot

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

I love cherry blossoms.

Caramelized Banana Cake with Toasted Coconut and Cream Cheese Icing

Banana Cake(Makes one 8" cake)

2 medium very ripe bananas, mashed

2 eggs

1 cup whole wheat flour

3/4 cup all purpose flour

3/4 cup sugar

1/2 cup vegetable oil

1/4 cup + 1 tbsp buttermilk

1 tsp baking soda

1/4 tsp baking powder

1 tsp vanilla

1/2 tsp salt

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

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

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

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

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

Caramelized Bananas

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

1 cup sugar

1/4 cup water

2 tbsp butter

1/2 tsp salt

1 tsp vanilla

*splash of rum is optional*

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

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

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

Cream Cheese Icing

1 1/2 cups low fat cream cheese, softened

1/2 cup butter, softened

3 cups icing sugar

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

1 tsp vanilla

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

Toasted Coconut

2 1/2 cups unsweetened coconut

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

To assemble:

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

2. Ice the cake and coat with toasted coconut.

3. Top with your favorite flower.