Another delicious use for those coronation/concord grapes. An accessory to them, really. We’re heading up to Jasper for the weekend, and there’s so much to catch you up on from this week, and last weekend still, but there are too many photos to go through and pack at the same time. So I leave you with these buttery, blue cheesey shortbreads that you can make ahead and keep in the fridge or freezer for such time when you need to slice and bake up a little somthething fancy-ish and delicious. There will be plenty of opportunities in the next few months. It never hurts to get a little something stashed away now. Unless you’re planning on freezing balls of chocolate chip cookie dough to get ahead of the game – which may be a bad idea for those who, like me, adore frozen balls of chocolate chip cookie dough. These are perfect – and super easy to stir together – if you have to bringContinue reading

1
Share

Oh eff. This is what I said, out loud even, having just come home from the gym where I tend to work up an appetite voracious enough to make steamed cabbage taste divine, and clicked on Gwendolyn’s blog and these babies popped up and practically licked me in the face. Or it may have been me licking the computer – I can’t remember. I mean – look at them. Love at first sight? I believe. The baker in me was intrigued by the use of cornstarch in this particular dough. Not much – only 2 tsp. to 2 cups of flour. Would it really make a difference? Or is it gimmicky? Designed to lure in people like me who are hungry and haven’t eaten a freshly baked chocolate chunk cookie in far too long? So I made them – for research purposes only. Besides, I’ll be seeing Anna Olson – Gwendolyn’s cookie muse – at Christmas in November at the Jasper Park Lodge in aContinue reading

0
Share

How’s that for use of yummy cake adjectives? I met three young girls a couple Saturday mornings ago, at Sidewalk Citizen Bakery (you must really go one Saturday morning at around 10:30 am) and I wrote their names down, in case I forgot. And then I did, and I’ve spent the past half hour going through the mountain of papers on my desk, and I can’t find it, and I so wanted to say hi! But girls, you know who you are, if you were at Aviv’s two Saturdays ago and you made raspberry buttermilk cake for the first day of school. I’ve been thinking of raspberry buttermilk cake since they reminded me of it. Well, not the whole time, but almost. And I never did manage to get raspberries. But I did get a flat of blueberries – bloobs, as W calls them – and I managed to rescue enough from him to freeze for future muffins and to make a cake. Rather thanContinue reading

0
Share
,

Now, it could have been the appetite I worked up at the gym, intensified by then not nibbling at all between the time I got home and managed to get dinner on the table. (Which was, to be honest, only about 20 minutes.) But this was really good. And easy. A bag of slaw would have streamlined it even further, but at this moment we have no fewer than 4 full-sized cabbages hogging a good quarter of our fridge space, begging to be used. This week’s theme just may be slaw. (More possibilities than colcannon.) This particular slaw is sweet and gingery, with no oil. (You could add some, if you like.) The original requested red jalapenos, which I don’t expect many to have on hand (nor make a special trip for), and because the comments unanimously reported it to be too hot, I, being of wimpy palate, demoted the jalapenos to a pinch of dried red pepper flakes. Easy, sufficient, and it made removingContinue reading

0
Share

This one’s for you, Suchalab (from yesterday’s comments). Everyone should know how to make a ‘fridge pickle. (Also? They’re not just for cucumbers anymore. Think onions! Think carrots! Think beets! Think beans! Think fennel!) These are the pickles I brought to David on the show on Tuesday. I made them quickly, slicing up a lone cuke that arrived in my CSA box, and covering it with a quick brine of rice vinegar, sugar, salt and pickling spices – something I picked up in the bulk spice section, but looks like mustard seed, coriander and bay leaves? With other bits in it? As I wrote in Swerve a couple weeks ago, there are a few factors that keep would-be pickle enthusiasts from pursuing this particular craft: the time commitment of putting up dozens of enormous jars of baby cukes, and then those dozens of jars, filled with dill pickles or the like, occupying a good chunk of valuable real estate in the pantry. As with jam,Continue reading

0
Share

Last week, someone tweeted me a link to Pam Anderson’s Cassoulet-Style Italian Sausages and White Beans from her new book Perfect One-Dish Dinners: All You Need for Easy Get-Togethers over at The Merry Gourmet. It was brilliant, really – and today, as it hovered around ten degrees with grey skies and a constant threat of drizzle, it seemed like the most perfect fall (sorry, it’s true) meal in a dish. It took approximately sixty seconds to assemble, and warmed the house as it roasted over about an hour. I love that – the smell of dinner cooking between school and dinnertime – especially when it’s something that goes really well with a glass of red. And extra-especially when it’s something good for us and exceptionally tasty – the juices all getting together to create a sticky mess of beans and soft tomatoes. This will become a staple around here this fall and winter. A classic cassoulet is a big production in France, and isn’t typicallyContinue reading

0
Share
,

We totally did it – we had a pie party. Lots of you came, and brought pie, or bubbles, or both. Between the people and the pie and the whipped cream and the sunshine and the bubbly drinks (prosecco, pink moscato, sangria and mint lemonade) it was a pretty fantastic afternoon. This was the scene at on Saturday at 1:59. I had goosebumps. I tried to photograph them, but it didn’t work. We cleaned up, but didn’t manage to get the walls did, as I keep forgetting to pick up this magic eraser everyone keeps telling me is such a good idea. I’m not convinced it will be less work than painting at this point. But who cares? Everyone’s coming for pie! When the kitchen’s full, no one notices the fingerprints on the walls. I made a couple pies: a rhubarb-raspberry galette that used up the last of my (still spindly) rhubarb, and a sauteed apple galette on white cheddar crust with a hazelnut crumbleContinue reading

0
Share

How’s this for a fancy way to serve your fruit?? The watermelon was an after school project that is now destined to be tomorrow’s grade 1 snack. Think the class will be surprised when W shows up with a basketload of watermelon, carved into a Fabergé egg? Perhaps because we were going to see OVO tonight we had eggs on the brain. But the boys wanted to carve a watermelon (remember the T-rex? and the shark?) and when my mom popped by for dinner, she started drawing whimsical designs on the outside of the watermelon with a washable marker, and then we all sat working at it with small paring knives, as if it were a communal pumpkin or a puzzle. The cool thing about carving a watermelon like this is that you can add any design you want – swirls and stripes and checkerboards and diamonds – and some can go through to the white part of the rind, other parts can go rightContinue reading

0
Share

Let me just say off the bat that I’m fundamentally against red velvet cake. Yes, it’s because it’s just barely chocolate (a couple tablespoons of cocoa powder, typically, so as to not overwhelm the colour) and somewhere around a bottle’s worth of red food colouring. That’s what makes it red. Give me a big ol’ chocolate cake – taste over aesthetics – any day. (By the way, I’ve tried it with beets – it does lend the palest of reddish hues, but once cooked the beets never have the same intensity of traditional red velvet cakes made with food colouring.) But I appreciate that other people are enamoured with it, and that’s all that matters when you’re making a birthday cake for someone. And when a that someone tweets that he will be very disappointed if no one makes him a 15 tier red velvet cake (joking, yes), you make one, right? Right? Just for kicks? I’ve always meant to make one of those cakesContinue reading

0
Share