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.

May 31, 2015

Chocolate Raspberry Rugelach

I'm sure it must be obvious by now that I am a huge fan of Smitten Kitchen. I follow many food blogs but I usually end up back at Deb's site because she has the ability to simplify recipes so that they're less intimidating to tackle.

When I first got my hands on her cookbook, I immediately bookmarked this recipe because it contains all of my favourite things: a dark chocolate and raspberry filling encased in a buttery dough. A baked good that must be made immediately, correct?

Then the procrastination kicked in. Months turned into years until finally, due to the fear that my fancy schmancy French jam will expire on me, I finally dove in.