Feb 142019

Chocolate Dipped Orange Macaroons

Sweet, citrusy coconut macaroons dipped in dark chocolate for an everyday-is-a-special-day treat. Since everyone else is posting chocolate coated everything for Valentine’s day, so I suppose I should get on the bandwagon. But because it’s me, it definitely isn’t going to be heart shaped! I did actually make these for H (and sent them just in time for Valentine’s day), who is off in the middle of nowhere for a couple months. Since he’s lacking my cooking (and worse, I’ve been lacking someone who will eat all my random creations), I’ve been sending a few packages of treats. He really…Continue Reading

Feb 122019

Cauliflower and Parsnip Soup

An earthy, wintery soup with cauliflower and parsnip that is rich and creamy, highlighting the subtle sweetness of parsnip as an under-appreciated vegetable. What would winter be without creamy vegetable soups? Especially when they don’t even include cream. Inspired by the ingredients I had in the fridge at the time, this parsnip and cauliflower is wonderfully warm when it gets so frosty out that the dog is refusing to go outside. Dyson really will do anything to avoid the outdoors when it is cold or rainy. We haven’t tried introducing him to snow yet, but that may have to be…Continue Reading

Feb 062019

Kale and Goat Cheese Quiche

Lots of earthy kale and onion flavors balance with spots of bright, creamy goat cheese in this quiche. I got really into experimenting with the pictures on this one – as did the kitten. Brun kept stealing the kale. She would run off and then I couldn’t find it. I strongly suspect Dyson (our own little puppy hoover) at it. He loves kale, even raw. Go figure. Brun has also been a menace since I stopped photographing in the kitchen (where she is banned from any elevated surfaces). She keeps sitting between the light and food! This iteration was made…Continue Reading

Feb 022019

Winter Syrups and Liqueurs: Part 3 – Mandarin Thyme Syrup

A bright and herbaceous syrup with a hint of cardamom and a vivid non-alcoholic cocktail aptly dubbed the Painted Lady to refresh yourself in a well balanced way. For those just joining us in this series, you can find the continued saga of my December syrup and liqueur making in Part 1 and Part 2. Welcome to Part 3: Mandarin Thyme Syrup. Another non-alcoholic entry that works brilliantly mixed with some soda water (perhaps add a squeeze of fresh lime or a thyme sprig garnish?) or in a cocktail. To include the non-alcohol imbibers, I’ve got a “mocktail” recipe to…Continue Reading

Jan 302019

Winter Syrups and Liqueurs: Part 2 – Coffee Spice Syrup

A rich coffee flavored syrup with hints of cinnamon, pepper, and other spices. Plus a Citrine Coffee cocktail highlighting the amazing coexistence of coffee and citrus. I was having difficultly writing a good article for this syrup and then I got distracted by improving my photography. I took the plunge and asked for some advice from other food bloggers and I have gone a little overboard implementing the suggestions. Better backgrounds, more interesting props and dishes and most of all, better light. I even created a DIY light box that is working very well. I now have a huge backlog…Continue Reading

Jan 282019

Mandarin Ginger Mochi

Sweet cakes with a perfectly crusty exterior, chewy center, hint of spicy ginger, and zing of fresh citrus. These butter mochi derivations are worth the wait for them to cool. Conveniently dairy and gluten free. I have an extreme fondness for chewy/gummy sweets. And since the other day I ran out and didn’t want to go to the store – it was a good time to get creative. I’ve made chocolate mochi bites in the past, but I wanted something different. I started with this butter mochi recipe from Miss Hangry Pants, but since I had some coconut milk open,…Continue Reading

Jan 222019

Watermelon Radish and Pomelo Salad

Watermelon radish salad side view

Baby lettuces with colourful watermelon radishes and pomelo are dressed with a sweet maple balsamic vinaigrette and almonds for a light salad that works beautifully in winter to counter all those rich dishes that cold weather invites. I started getting a new CSA box recently which I have been quite pleased with. There have been some interesting finds that have shown up, like these small lettuce heads which came as part of the “stir fry mix”. They were just the sort of thing that would look amazing on a plate as part of simple salad. Within the same week we…Continue Reading

Jan 012019

Winter Syrups and Liqueurs: Part 1

A more aromatic limoncello variant, incorporating black tea and peppercorns for a winter sipper that’s perfect when the weather is excessively blustery. To make use of the bounty of lemons the tree provided this year – and just because I wanted to – I started making some liqueurs this year. But since it’s me, I couldn’t stick to a simple limoncello or even doing one recipe at a time. So we got a lemon and black tea liqueur and a pomegranate spice liqueur (I had some pomegranate arils that need to be used). But then I realized I hadn’t done…Continue Reading

Dec 262018

A Radish Green Sauce for Fish

Often, I like to work with the pieces of produce and meat that don’t get much use. The tops of root vegetables, hock bones, and peels. Radish greens don’t get a lot of love, except as the occasional odd pesto variant. Here I used that same principle but made it a little saucier to complement the fish I was working with (it would also work very well on chicken).  I don’t cook or eat much fish. I didn’t use to like it at all, but I’ve since realized that is mostly because of how it was prepared/varieties that were very…Continue Reading

Dec 182018

Bourbon Old-fashioned Caramels

A bourbon old-fashioned. In a caramel form. Covered in dark chocolate. Step aside simple bourbon caramels, you have been upstaged. You and your kitchen will get messy making these. It’s best just to resign yourself to it,keep the dog away from the chocolate splatters and clean up later. Cleaning up while working with the chocolate leaves you at the risk of getting water into the chocolate which throws off the crystalline structure, leading to blooming –that crumbly, light texture that happens. And I wouldn’t recommend trying to make these if the temperature in your kitchen is over 75F. I do…Continue Reading