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! (more…)
Tag: brunch recipe
I love strawberry and rhubarb together so, so much. They really are a perfect combo and I like them together like I like blueberry and cinnamon, blackberry and lemon, or raspberry and coconut. This is not at all the first time I’ve dabbled in Strawberry Rhubarb goodness, no, no, no. There was an epic open faced, unadorned Graham Crust Strawberry Rhubarb Pie that was essentially jam in a cookie crust. There was an understated and elegant whole wheat Strawberry Rhubarb Coffee Cake and of course, the adorably photogenic Strawberry Rhubarb Tarts with Ground Almond Crusts . So you see, I’m no stranger to the straw-barb game, in fact, it’s a flavor combo I seek out wherever possible and I love how it always tastes homey and rustic, and perfectly like summer. (more…)
Creativity is a funny thing. It seems, so often, to have a mind of its own, like a wild creature you can’t pin down and even if you bait it with inspiration and woo it with promises of productivity it can scuttle away just as you think it is within your reach. When I was in art school I had a frustratingly brilliant professor who told us, quite bluntly, that none of us were creative and that the very concept of creativity is nothing more than a construction of ego: we hold onto the idea of being creative because it makes us feel special, unique, to know that we have created something. What he was trying to do was make us understand that our own creativity does in fact exist, it just doesn’t exist in a vacuum. We don’t create anything without the influence of things that have come before us. Even the most innovative ideas are based on something else, or at the very least they are based on things they are not. I find recipe development very much a creative process, but that means accepting that there is a whole international history of food that has come before my idea, and in most cases, what I am making has been done before. How could that not be so? For almost long as there have been people, there has been cooking. There is nothing earth shattering and unique about this Asparagus Tart but it is simple, spring-flavoured and special. (more…)
Let’s do lunch. No, better yet, let’s do brunch.
Whoever came up with brunch and made it ‘a thing’, was a genius.
It’s the perfect meal because it perfectly balances the much needed slow-start on a weekend morning with the rigors of being social. It forces you up and out of bed, but too early, and it’s a fairly finite commitment – your afternoon almost always asks other things of you – and if it doesn’t pour yourself another mimosa and get back to chatting. Going out for brunch is the epitome of weekend luxury, but it’s nearly as easy to do it at home – whether it’s just you, brunch for two, a family affair, or you have friends come by, it’s a low key way to entertain and since no one expects much of you before noon on the weekends, you can stay in your slippers and ease your way into the day. (more…)