October 20, 2015

Mini Apple Pies

Another autumn, another apple recipe. Though no complaints on my part.

Rather than making the usual 9-inch pie, I attempted mini pies to maximize shareability. Also, they're just so much cuter.

Lattice tops on the mini pies are more difficult to handle because the dough tends to warm up and soften more easily. To combat this issue, I used heart-shaped cookie cutters to make the pie tops instead.

September 28, 2015

Caprese Salad

Clinging on to the last vestige of summer:

Using the last tomatoes from my garden, I made a Caprese salad. No recipe needed (though Serious Eats has a guide on how not to screw it up): tomatoes, basil, mozzarella di bufala, olive oil, salt and pepper. Simple and delicious.

August 31, 2015

Crushed Tomatoes

Another item checked off my canning bucket list: tomatoes.

My friends and I got our hands on a bushel (53-ish pounds) of San Marzano-type tomatoes and spent six hours blanching, peeling, de-seeding, cooking and processing them.

By the end of the night, we admitted defeat. We only had several pounds to go but could not bare to look at another tomato. Canning is exhausting on such a large scale, and I am sure tomato remains coated every surface of the kitchen.

However, it was all worth it. After five batches, we ended up with nineteen 1L (quart) jars of crushed tomatoes / tomato sauce / tomato juice.

Pro tip: having company and drinking wine helps with the canning process.

July 31, 2015

Summer Lovin'

Temperatures have been hovering around 30 degrees C all week, which makes me ecstatic because I get to bust out the rarely-worn summer dresses.

I spent last weekend at a cottage where we woke up bright and early to watch the sunrise, went for a run, did a bit of yoga, made a delicious breakfast and canoed on the lake, all before noon.

Life is good.

June 30, 2015

Rhubarb Snacking Cake

Ah, summer. This is when I feel the most in my element. I went strawberry picking this weekend and canned some preserves. I also got my hands on some garlic scapes and made a pesto.

Several weeks ago, I was eating asparagus to my heart's content. The first sign of spring is always exciting, even if it was a bit delayed this year.

Rhubarb is the other trigger that spring has arrived. I've had a colleague tell me that rhubarb grows like weed in her backyard. It's not the first I've heard of this wonderful problem, but unfortunately it's not an issue I run into.