Recipes – Storytelling – Delicious Photos

October 13, 2017
by sarah
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Cinnamon Espresso Oats

In my world breakfast doesn’t begin until coffee is present and accounted for. More often than not it’s thick, black espresso, lovingly nicknamed “jet fuel” made on the stove top in an old fashioned percolator. If I’m not at home, it’s a coffee shop Americano, but either way I want it to be strong, dark and bold. I don’t add cream or sugar to my coffee, but I do enjoy coffee in sweets like my Coffee and Cream Cake or warm coffee over vanilla bean ice cream for a classic affogato. Bittersweet is a flavor profile I really love. Coffee and cinnamon both fall into this category and I find them quite remarkable together, so these Cinnamon Espresso Oats were a somewhat obvious breakfast hybrid for me. They are simple to prepare – this is barely a recipe – but they make up for it in the complexity of their nuanced flavor.

I’ve dressed them up here with some creamy slices of banana and crunchy green pumpkin seeds because I find oats to be at their best when they are part of a textural landscape with a variety of things going on. All alone they can be a bit, well, stodgy, but add a crunchy crisp something or a soft fruit and they get infinitely more exciting.

Cinnamon Espresso Oats

This makes enough for one but can be multiplied as needed

1/4 Cup organic quick rolled oats

1 Tbsp brown sugar

1/2 tsp cinnamon*

1/2 Cup espresso

1/4 Cup water

Combine all ingredients in a small pot and cook over medium heat until the oats are softened and thickened. Garnish with fruit, nuts, seeds, and milk or the milk substitute of your choice. Serve hot, immediately.

 

*feel free to use a pumpkin pie spice blend here instead

August 29, 2017
by sarah
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Blackberry Cheesecake Pots

There are few joys in life as pure as a perfectly ripe, sun-warmed blackberry, plucked from its bramble and eaten whilst squinting in the August sun. I have waxed poetic about blackberries before and praised their versatility and I just can’t get enough of them. These cute little Blackberry Cheesecake Pots combine my beloved blackberries with peppery ginger snap crumbs and a mascarpone cheesecake mousse that is light as air and freckled with vanilla beans. If this doesn’t taste like summer to you then you haven’t had enough rosé. Continue Reading →

August 17, 2016
by sarah
Comments Off on Apple Blueberry Pie

Apple Blueberry Pie

I was born in a small town in rural southern British Columbia. We had 10 acres of land and to a small child, it was enormous; a wondrous, magical place full of nature and adventure. The property sported a small orchard of beautifully twisted and gnarled apple trees and if you have seen an apple tree you may understand how magical they appear.

Continue Reading →

August 6, 2016
by sarah
Comments Off on Best Steak Sandwich

Best Steak Sandwich

best steak sandwich

Sometimes I cook things with leftovers in mind and sometimes the left overs are better than the original meal. Each and every time I grill up a steak I consider the leftover potential: a meat pie for one, steak and perfectly orange-yolked, runny organic free range eggs or … the best steak sandwich (in the humble opinion of this blogger).

What makes “the best” really the best? Highly subjective territory, obviously, but with this sandwich, it’s all about balance: sourdough bread, thinly sliced cold steak, creamy mayo and even creamier avocado and a drizzling of zingy, fresh, herbaceous chimichurri sauce to cut through the richness. You know how to make a sandwich so I won’t belabor the method here but after the jump you can see our house chimichurri recipe and get going on this lip smacking sandwich. Continue Reading →

June 24, 2016
by sarah
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Blueberry Pancakes

Some foods are classics for a reason, because everytime you reach for them you get just what you’re needing and expecting from the experience. Blueberry pancakes on a slow weekend morning are pretty much my definition of the perfect indulgent breakfast. Through the week it’s spinach and frozen fruit wazzed up into smoothies that get the day started but sometimes on a Saturday or Sunday I like to slow things down, get a bit more nostalgic and bring some smiles to the table with these old school treats. And if it happens to be blueberry season, like it is right now, then all the better! Unless I have to pick them myself, you know how I feel about picking fruit! 

Blueberry Pancakes

makes 8-10 medium sized (4 inch) pancakes 

In a large mixing bowl, sift together the following dry ingredients:

2 Cups all purpose flour

1 Tbsp baking powder

1/2 tsp salt

In another bowl mix until well combined:

2 Cups milk

1 Tbsp brown sugar

1 tsp vanilla

2 eggs

Mix the wet ingredients into the dry using a whisk until just combined and still lumpy. Let the batter rest while you bring a heavy bottomed frying pan (or griddle) to medium heat. Wipe lightly with a paper towel dampened with vegetable oil or spray lightly with cooking spray.

Ladle 1/4 cup portions of batter into the pan, adding a small handful of blueberries to each, about 6-8 berries per pancake. When the edges of the pancake are dry and the surface has bubbled (about 2 mins), flip the pancakes gently and cook for another minute until browned.

Keep finished pancakes warm in a 200 degree oven until ready to serve. Butter and maple syrup make the perfect condiments for these pancakes. Serves 4.

June 21, 2016
by sarah
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Quick and Easy Banana Bread

I’ll be honest, with the exception of one recipe  I haven’t had great success with banana bread over the years. It’s always stodgy and damp, not enough lift, and often not banana-y enough in flavor. Recently, there were 3 brown bananas on the counter and I debated tossing them into the freezer to keep browning for a banana bread or smoothie in the future but then I thought, screw it! And I made this recipe up as I went along. The result? The best damn banana bread I’ve ever made! Fast! No mixer! Easy to do with minimal ingredients! Honestly, it’s a winner.

Quick and Easy Banana Bread

3 very ripe bananas
1/3 C vegetable oil
1 cup light brown sugar
2 eggs
1/2 tsp hazelnut extract
1/2 tsp vanilla extract

2 Cups all purpose flour
2 tsp baking powder
1/2 tsp salt

Mix all the wet ingredients together until well combined. Add the dry ingredients in two parts, mixing just until combined with each addition. Scrape the batter into a greased loaf pan and bake for 45 minutes at 350 degrees until a toothpick or skewer inserted in the center comes out clean. Allow to cool for 5 minutes in the pan then cool completely, out of the pan, on a wire rack.

June 17, 2016
by sarah
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Vanilla Bean Thumbprint Cookies

When I was in my teens I worked the counter at a small bakery. They made some amazingly delicious things, one of which were birdnest cookies: a sturdy yet crumbly shortbread cookie covered in toasted coconut and a deep red jewel of raspberry jam in the center. As much as I am a fan of coconut in all sorts of dishes and sweets I always felt like those “nests” were too rich. This version is less sweet, more petite and still jam-jewel studded with raspberry and for a different twist: marmalade. The vanilla bean freckles add to the flavor and charm and they disappear as quickly as you can make them ie: FAST!

Vanilla Bean Thumbprint Cookies

makes 6 dozen 1″ cookies

1 lb salted butter at room temperature

1 Cup (packed) light brown sugar

1Tbsp vanilla bean paste

4-5 Cups all purpose flour

1/2 cup jam(s) of your choosing (I used raspberry and marmalade)

Note before you begin: you can mix this dough by hand or with a stand mixer but I would not recommend hand mixers. This dough is very sturdy and requires kneading that handheld mixers can’t manage.

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Combine the butter and sugar and cream together. If you’re using a stand mixer, use the lower settings – the objective here is to specifically NOT incorporate air. Once the sugar is dissolved into the butter, add the flour one cup at a time. You will need slightly more than 4 cups and possibly as much as 5 of its a humid day. The dough should crack slightly when you press your finger into it but still be soft and pliable, not chalky. Once the flour is mixed in, knead the dough on a lightly floured board until it’s cohesive and smooth (about 3 mins with the dough hook on a stand mixer).

Scoop the dough with a 1Tbsp scoop and place flat side down on ungreased cookie sheets. I find I can get 2 dozen little scoops on each sheet. Using the end of a wooden spoon, press a divet into each lump of dough.

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Load up a pastry bag with jam (or a zip top bag with a snipped off corner) and squirt jam to fill each divet.

Bake at 350 degrees for 18 minutes or until the  bottoms are tinged gold and the surface of the cookie looks matte.

Allow to cool on the pan.

Then, drizzle a glaze of 4 heaped Tbsp and 2 tsp lemon juice over top.

June 6, 2016
by sarah
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Dreamy Frozen Avocado Lime Tart

I make no secret of disliking the heat of summer. And that’s coming from an almost lifetime resident of Vancouver, a city with one of the mildest climates out there. It was 34C here today and it made me a bit kicky and punchy. When the heat hits I tend to like my dinners al fresco, my drinks extra icy and my desserts chilled. Honestly, you couldn’t pay me to turn on the oven today.

This is the return of my ultra coconutty, extra zesty, avocado lime pie, originally posted in 2013. I call it dreamy frozen avocado lime tart because it is just that: dreamy. It’s luscious and creamy with a sweet tart avocado mousse filling. It’s simple to make with a raw coconut and oat crust that comes together in about 5 pulses of a food processor. Painless to make, and really delicious. I know what you’re thinking, but it’s nothing like guacamole. I promise!
You’ll need to give it a deep chill, so make it in the morning for dessert. Don’t tell your guests what it’s made from and have them guess. They will be pleasantly surprised by the results. Enjoy!


Dreamy Frozen Avocado Lime Tart
makes 1 – 9″ no bake pie
for the crust, pulse the following ingredients in a food processor until well mixed:
1½ C unsweetened shredded coconut
½ C raw oats
2 Tbsp honey
2 Tbsp coconut oil
Press the mixture into a 9 inch pie plate. It will be damp and soft and easy to press up the sides and bottom of the pan. Place crust in the freezer while you prepare the filling.
Wipe out the food processor and add to it:
the flesh of 4 ripe avocados
zest and juice of 2 limes
¼ C honey
½ tsp pure vanilla extract
Blend the above ingredients until very smooth. Scrape into the chilled crust and spread until smooth.
Garnish with ½ C coconut that has been toasted in a dry frying pan over medium heat until golden brown. (optional)
Chill 2 hours until very firm. Serve cold.
Makes 8 servings.