To start – this was the first time we tried this recipe.
The second attempt is to getting back in a blogging routine after a long hiatus. The longer I put it off, the harder it got, and the more I was quietly embarrassed that I gave up on this project. But I do want to get started again, so here we go!
These cakes are outstanding. They’re actually from two summers ago, and I made them with my friend Claudia. We made these lemon tarts together too.
As autumn comes into full swing, we’re going to need some heavy breakfasts to keep warm throughout the day. If you’re on a cleanse or a diet, make this on cheat day (or you can quit the diet, it’s not worth it to live without salt and fat anyway).
This recipe is not-so-subtly inspired by brunch at The Manx.
This recipe is something I’ve wanted to make for a while. It’s an attempt to recreate one of my favorite dishes – maybe ever – from a tiny restaurant called Edgar.
You won’t stumble on Edgar by accident. It’s a small house in an out-0f-the-way Gatineau neighbourhood. Do yourself a favour though: go immediately. Drop what you’re doing – it’s not nearly as important.
I’ll do a full review of it sometime, so I’ll leave the tales of decadence and creativity for later (here’s a preview: butterscotch, chocolate, and banana rolls). The head chef at Edgar is Marysol Foucault, who is one of the best foodies on Instagram. I want to be her friend so much.
There’s nothing quite as satisfying or stressful as hosting a group of friends for dinner.
About a month ago, my friend Sean and I had six friends over for a low-key dinner party, and it was wonderful! I love planning meals – trying to create a seasonally appropriate theme for the dishes. We decided on classic comfort foods,a s the weather was starting to turn. Comfort foods are just the best, because you know the recipes are going to be great so you can play around a little bit.
I love red sauce. On pasta, pizza, made into soup – I love it all. No thank you aglio e olio, I’ll stick with marinara.
What I’m trying to say is: all tomato dishes are welcome in my house. Oddly, I didn’t actually enjoy tomatoes themselves until fairly recently, but tomato soup was my favorite childhood food.
Shakshuka is a tomato-y comfort food, for sure. It’s roots are ambiguously Middle Eastern – some say Lebanese, some say Tunisian – but I’ve come to know it as an Israeli dish. According to Wikipedia, Shakshouka means “a mixture” in Tunisian Arabic or other Maghrebi Arabic dialects.
This post is long overdue, but it’s worth the wait! About a month ago, Mom and I went to visit my wonderful Aunt in Houston, Texas. Now, I’m far from a country girl or a southern belle, but I really love the South. Do I necessarily love their history or political stances? No. But do I love their barbecue, seafood, and generally laid-back food culture.
Summer is is coming to an end, but the bounty of seasonal fruits and veggies is still available! Last week I teamed up with the beautiful Claudia, of Confectionery Cloud, to celebrate summer with homemade lemon curd tartlets. In my opinion, lemon is the best dessert fruit. From gelato, to fruit jellies, to meringues, lemon reigns supreme.
Happy August, everybody! I’ve really been enjoying my time off, and I hope y’all are making the most of what’s left of summer too. Let’s jump right into this, so we can all spend less time reading and more time outside (and eating).
We’re back! I’ve taken a bit of a break from blogging, due the mass amount of coursework I’ve had over the past month. Luckily for all of you, and for me, I’m done! It’s been a very intense 12-week summer school period, but now it’s time for baking and vacationing.
My friends and I have had a running tradition of cocktail nights for the past three years, and I’m usually the one hosting. This past week, gin was the order of the day, and we got together to mix G&Ts, gossip, and eat. Now, banana bread may not be an obvious pairing for gin, but damn if it isn’t a delish combination. The recipe is very summery because of the coconut flavour, and it’s loosely inspired by my banana ice cream sandwiches. Idea: if you made an ice cream sandwich with this banana bread and banana ice cream, that would be of of control. It would also be insanely good for breakfast as a french toast, à la Manx.
So I’ve only got one week left of my cleanse, and I think I’ve become pretty damn good at it.
This is only going to be a short post, but it’s a delicious one! My friend Carl made me this dish for dinner the other night and I was hooked. It’s rich, savoury, spicy, sweet, and all around easy to boot. It’s a vegetarian one-pot wonder full of veggies and protein – flavoured with Indian garam masala.
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