Lately...

 

Hi.  How are things today?  I hope you're all doing rather swell as the end of April approaches.  If you've been a regular reader here, you know all of the crazy good fortune that's been coming my way lately.  Sheesh!  This week there were requests for radio interviews and even a possible TV spot next week.  It's all super flattering and incredibly awesome, but for this sometimes shy girl who's used to typing away at her computer with slippers on her feet and a cat in her lap, it's almost a wee bit overwhelming at times.  No way in my wildest of dreams did I think writing in this space would lead to such wonderful opportunities and recognition.  Like I've said before, I'm bruised from the pinching to see if it's really real. 

My whole intention for this post was to write about some individual frittata cups I cooked up...but it turns out they were rather mediocre in taste and I didn't really love the way the photos turned out.  Frittata for the fail!  You all deserve nothing but the best in recipe content and visual content, so if it's crap I'm not going to post it.  And maybe I'm just feeling a teeny bit of pressure, now that I have had exposure and recognition as one of Canada's best food bloggers, to step up my game a bit.  I'm fully aware that this is pressure I'm putting onto my own shoulders, and it's silly even telling you all about it.  While I'm generally confident in everything I create on these pages, it is also tempered with a little insecurity.  Right before I hit "publish" I think to myself, oh God I hope they love this post as much as I do, and is that photo good enough, and did I really need to talk about my cats so much? 

So for the next few days I'm just gonna chill out, take a deep breath and enjoy the ride.  Lucky for you I've got a list of all kinds of great stuff I've been loving lately.  Below are inspiring links or notes to words, sounds, images, recipes and events that have rocked my little world.  Expect a new recipe here sometime next week, but until then, have a great weekend!  xoxo Renee

1.  I so can't wait for the local strawberry u-pick to open just so I can make these and these.  Yum! 
2.  Blood, Bones & Butter is currently on my bedside table and I'm savouring every word. 
3.  This lipgloss is making me happy!  I'm not crazy about having toxins in my makeup, and because I have a massive addiction affinity for all things lippy, I love that this stuff is good for me. 
4.  God I love this song. 
5.  Tamar Adler in video and print.
6.  Brown butter, brown butter I love you brown butter.
7.  Blind dates.  Sometimes they can work out really, really well.
8.  Red wine and chocolate - two of my favourite food groups.  Imagine them in a cake!
9.  Stevie Nicks.  This July my friend Stacy and I are going to see her in Toronto.  Stevie Nicks!
10. If you are a cat person, you have to see this, and if you aren't then skip to 11.
11. Holy guacamole!
12. So I'm kind of addicted to Sons of Anarchy.  No, I don't have a tattoo or ride a motorbike or have any affiliation with a "brotherhood".  Plus I think I'll be Jax for Halloween.  Where can I find those all white sneakers?! 
13. For surely it is a magical thing for a handful of words, artfully arranged, to stop time. ~ Jhumpa Lahiri
14. I stumbled across this lovely new to me blog; so exciting to see all of the crazy good food blogging talent out there.  I just have to scroll down my reader to be inspired every day. 
15. The photo below appeared in the April 14th edition of the National Post newspaper.  Super cool to see my name in the small print beneath my photo. Those breakfast tacos really are photogenic!

Merry & Bright: Rosemary Oatmeal Shortbread

 

Baking (and eating!) shortbread at Christmastime is absolutely mandatory.  As is watching A Charlie Brown Christmas, enjoying Baileys in hot chocolate, and singing along to Christmas Elvis.  Is it me or is he damn hot especially handsome in this video?  I was never a super huge Elvis fan, but out of all the Elvises I like Christmas Elvis the best.  He's way smokin'.  Fun Fact:  Blue Christmas was a cover...someone else (Doye O'Dell) recorded it first in 1948, but Elvis' version in 1957 made it internationally famoso. It's listed #7 on a Rolling Stone Reader's Poll of the Best Christmas songs, and it ranks right up there with me, too.  I'm a little bit drawn to the sadder Christmas songs, not that I'm a particulary sad person, quite the opposite, really.  I just like mixing a little maudlin with my merry - just a touch seems to make the merry shine that much brighter. 

Don't be freaking that there is rosemary in my shortbread, okay?  You'll be down with the woodsy/savory/ sweet/buttery concoction of goodness after one bite, promise.
These cookies taste like Christmas.

My first taste was well over 10 years ago, when a pastry chef I was working with made a batch.  This is her Grandma's recipe and she was gracious enough to share with me back then.  'Tis the season of sharing after all, so think of this as my little prezzie to you.  These cookies will flatter any dessert platter and will gather rave reviews and recipe requests, even from people who were at first scared of the rosemary.  Trust me.  Don't be freaking about the 2 cups of butter either...this makes a massive batch of about 75 cookies.  And because there's oatmeal in them they are practically health food.  No bubble bursting, please!

 

I rather like rolling the dough out and cutting it into various shapes.  Stars are always good.  I don't see why you couldn't roll the dough into logs, chill, then slice and bake too.  That would probably save time, if you are lacking in that department (who isn't, really?).  One of the best things is the smell emanating from the oven while you bake these babies off...rosemary...butter...sugar. Keep an eyeball on them so they don't burn - once they start to brown around the edges I take them out, because over-browned shortbread does nothing for me.  A light dusting of icing sugar and you'll have the prettiest cookies in town.  Elvis would definitely approve.

Rosemary Oatmeal Shortbread 

2 cups of salted butter (if using unsalted, add about 1/2 tsp salt to batter)
1 1/3 cups granulated sugar
2 tbsp finely chopped fresh rosemary
2 3/4 cups all purpose flour, plus more for dusting
2 1/2 cups large flake oatmeal (not the small instant stuff, please)
icing sugar

In a mixer, cream the butter an sugar until fluffy.  Beat in the fresh rosemary.  On low, add the flour and oatmeal.  Mix until all is incorporated.
On a lightly floured surface, fold the dough into a ball, flatten and roll out dough to 1/4 inch thick.  Having a little flour on your rolling pin helps too. Cut into shapes and place cookies on parchment lined bake sheets.  In a preheated 350* oven, bake for about 11 minutes, or until edges start to turn brown.  Remove from oven and cool.  Repeat with  remaining dough.  Once all cookies are baked and have cooled down, dust with icing sugar.  Makes about 75 cookies.  They freeze rather well, too.  

 

And how cute do these look all packed up in a pretty tin?  Your loved ones will be overJOYed!

A Thanksgiving: Pumpkin Tiramisu with Candied Pecans

 

Canadians are celebrating Thanksgiving this weekend.  Turkeys are being trussed as we speak!  It's one of my favourite holidays - the food is always fantastic; the weather still decent; and there's this beautiful amber light shimmering down. Preparing and sharing food with loved ones is one of life's most simplest pleasures.  Seeing all of my favourite people gathered round a table, tucking into plates piled high with turkey and stuffing is a beautiful thing.  I love when their eyes roll back in their head, because that gravy and mashed potato pool is just so good.  But while the turkey is digesting I take a good look around at all of the lovely, gravy stained faces, happy and thankful that I am where I am, and with who I'm with.

I'm a lucky girl -  living where I do, doing what I do, and not too many days go by where I'm not thankful for all of the wonders that makes my life that much better, such as:  butter; bacon; boys; brothers and sisters; belly laughs; bars of dark, dark, chocolate; the Beatles; books; beds with flannel sheets; babies; blue skies and butterflies; Bach; balls of grey and orange cat fur; birthdays; big dreams; Beautiful day(s); brand new jeans; blogs and bloggers; bare feet in the garden; breakfast for dinner; Better things; "Bridget Jones's Diary"; big hugs from little people; being anywhere with my Mom; black tea with honey; bowls of soup; bottles of wine on a Saturday night; a breath of fresh air; a blast from the past; a best friend's voice; brave hearts; and bright, bright stars.

Pumpkin pie seems to be the dessert of choice around Thanksgiving, and I'll let you in on a little secret:  I kind of hate dislike pumpkin pie.  I mean, I'll eat it if offered a slice, and I know it won't kill me, but there's no way in hell I'd go out of my way to make one.  It just seems so terribly bland and boring, and thank God for the invention of whipped cream to make it all slide down. And don't get me started on those supermarket pies, where the taste is not far from the cardboard they're packaged in.  Weird thing is I do like pumpkin and all of the delicious spices it parties so well with.  So whenever I can make a dessert with those flavours, just minus the pie crust, it's a good day.  Pumpkin cheesecake is fabulous, but time consuming and heavy.  Tiramisu is quick and won't make you feel like you have a giant alien in your belly.  I know which dessert I would eat!

This tiramisu caught my eye years ago in the pages of Bon Appétit, and every time I make it I'm in awe of what a simple, spectacular dessert it is.  Assembly is quick and painless, and the best part is you do it ahead of time because the longer it sets up the better the flavours meld together.  So on the day of the big event, dessert is out of the way, which frees up more time for you to have a nap or catch a movie or rake the endless leaves or go for a long, long walk because this dessert packs quite the caloric punch, so some sort of physical activity post or pre-consumption is recommended.  Looks like tomorrow I'll be trading off my sexy new suede boots for the hikers and hitting the trails.  Damn you mascarpone!

This year I switched up some of the ingredients and I'm really happy with the result.  I brushed the lady fingers with a combo of rum and instant espresso.  You could easily use just coffee or your favourite liqueur, or even a spiced apple cider if lots of kiddies will be eating it.  I quite liked the espresso/rum combo myself.  Grating fresh nutmeg into the mix made it super aromatic and tasting of Fall.  The sprinkling of Skor bits and candied pecans was a spectacular finishing touch - and I have to say it's a wonder any of the pecans made it to the top of the cake because they are highly addictive - so watch out for that.

A final note of gratitude to you, dear reader, for stopping by my blog, if this is your first or 71st time.  Thank you, times a million, for reading my rambling, sometimes nonsensical words; for bookmarking a recipe, and heck even making it!  Thank you for every kind word left in the comments section - it's like Christmas morning when I read those.  If you are celebrating this weekend, I hope your plate is piled high and your heart so happy it just might burst.

Pumpkin Tiramisu with Candied Pecans

2 cups heavy whipping cream
1 cup granulated sugar
475g tub of mascarpone cheese
15 ounces of canned pumpkin (not the pie filling)
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1 1/2 tsp ground ginger
1 tsp fresh ground nutmeg
1/2 cup rum, or your favourite booze
1 1/2 tsp instant espresso, or strong coffee
2 large packages of  lady fingers (approx. 200 g each box)
1/2 cup Skor bits

In the bowl of a mixer, beat the whipping cream and sugar until stiff peaks form.  Remove to another bowl.  In the same bowl that you beat the cream (don't bother washing it), beat together the mascarpone, pumpkin and spices until all combined, scraping down sides.  Add the whipped cream and sugar mixture, and beat until thick and all combined.  Set aside. In a small bowl, combine the rum and espresso.  Set aside. 
Line the bottom and sides of a 9 or 10 inch spring form pan with parchment paper.  Layer lady fingers on the bottom. Using a pastry brush, paint the cookies with your rum/espresso mixture. Spread a third of the pumpkin mixture over top.  Layer in more fingers, brush with rum combo and spread pumpkin.  Do the same for the third layer, finishing with the pumpkin.  You may have some lady fingers left over.  Wrap tiramisu with plastic and refrigerate for at least 12 hours, but the longer the wait the better it is.  Sprinkle with Skor bits and a generous helping of Candied Pecans.  Serves 10-12.  Recipe adapted from Bon Appétit, November 2006. 

Candied Pecans
1/3 cup brown sugar
1/3 cup granulated sugar
1 tsp coarse salt
1 tsp cinnamon
200g (1 cup) pecan halves
1 egg white
1 tbsp water

Preheat oven to 300 degrees Fahrenheit.  Mix the sugars and spices together.  In a separate bowl, beat the egg white and water until frothy, not stiff.  Add nuts to the egg white, tossing to coat. Add the sugar mixture and toss again so evenly coated.  Spread on a parchment lined bake sheet and bake for 30 min, stirring occasionally.  Separate nuts as they cool.   Sprinkle on tiramisu, if you haven't eaten all of them! Recipe adapted from Smitten Kitchen.

Savouring Summer: Zucchini Flowers Stuffed with Bocconcini and Lemon

 

One of the best things about Summer is being able to walk around in the yard barefoot.  I love the feeling of cool grass underfoot as I pad my way to the back of the garden, checking on the latest growth spurt.  Along the way I'll stop to smell the bee balm and admire the ferocious beauty of the purple coneflower.  But the flowers I'm most wanting are those that belong to my yellow zucchini.

I don't even stop to put shoes on as I enter the dirt path.  There's something almost rebellious about a grown woman going barefoot in her own garden, but if this is my rebellion I don't think any of us have anything to worry about - though I have been known to raise my stereo volume to unhealthy levels and dance around to the Foo Fighters like a crazy woman.

And then I see them....the yellow beauties, some bursting out into star shapes, others softly enclosed.  I stop and admire them, for squash flowers really are a thing of beauty.  Every now and again I think back to how all of this garden gorgeousness started with just a few seeds.  And water, and sun, and careful attention.  And now it's bursting with goodness.  I pick the blossoms that don't have a zucchini at the other end, and there are plenty of them.  Plenty of zucchini too, some small, some ready for picking.  What should I make with those?

As I make my way back to the house, feeling the warm dirt, then the cool grass on my feet, I think how lucky am I to have this little urban oasis?  The garden is work, lots of it, but there's no better place to get food than your own backyard.

Inside my little green kitchen, I gingerly open the zucchini flowers.  I fill them with a mixture of fresh bocconcini, lemon zest and herbs, then dip them in a light tempura batter, and deep fry until they are golden and gorgeous.  Sprinkled with salt and a drizzled with lemon, these are utterly delicious.  Salty crispy cheesy - all of my favourite things - with a mild hint of squashness.  If  you have access to zucchini flowers, it would be so wrong if you didn't make these.  Trust me.  Best. Thing. Ever.

I eat the warm zucchini flowers on my patio, watching the sky darken in the West, waiting for the distant rumble of thunder.  These are the best (Summer) days.

Zucchini Flowers Stuffed with Bocconcini and Lemon


3/4 cup all purpose flour
1 1/2 tbsp olive oil
3/4 cup seltzer of sparkling water (I used Perrier)
coarse salt
6 ounces (170g) bocconcini, coarsely grated
zest of 1 lemon
juice of half a lemon
some chopped fresh herbs, like dill or parsley or  basil
grind of fresh pepper and sea salt
20 zucchini flowers
canola oil for frying
1 lemon, halved, for serving.

Whisk together the flour and olive oil in a large bowl - it will be pebbly.  Whisk the fizzy water into the mixture until the batter is smooth.  Season with a large pinch of coarse salt.  Cover with plastic and let sit for at least 30 minutes.
Meanwhile, mix together the cheese and herbs and lemon zest, salt and pepper.  Carefully open each flower and stuff a heaping teaspoon of filling inside.  Some will tear, but do your best.  Gently twist the tops to keep everything inside.  At this point you could let the batter and flowers sit for a couple of hours while you do other important summer stuff, like take a nap or read Rob Lowe's memoir (I like!)

When ready to eat, heat up an inch of canola oil in a large cast iron skillet, or other heavy pan over medium heat.  When a small cube of bread sizzles, you know you are ready to fry.  Carefully dip each flower into the batter and slip it into the hot oil.  Fill the pan with as many flowers to create a single layer, being careful not to overcrowd.  Brown for about one minute per side, until golden.  Drain well on paper towels.  Serve hot, with a sprinkle of salt and a squeeze of lemon. Serves 4.  Perfectamundo!!!

And now let's look at more zucchini flowers...

Gorgeous, no?

Just a Few Favourite Things...

 

It's smokin' hot here in Saskatoon (finally!) and if I'm not working or gardening, I've been out playing...So this post is a random round-up of stuff that I'm kind of loving right now...crazy gorgeous lilies, no?

Out In My Garden

Shasta Daisies make me happy!

Alliums, especially gorgeous this year.

Icelandic Poppies, so pretty! 

Food and Drink Around Saskatoon

If you find yourself downtown Saskatoon, head over to Flint, and grab something cool and frothy alongside their tapas....Shan and I ducked in there before we saw the Tegan and Sara show, and my oh my we loved their selection of cheeses (the smoked applewood cheddar is super awesome!), meats and sides.  All served with your very own loaf of fresh crusty bread.    

When the urge hits for fantastic dim sum, look no further than Yip Hong.  Amazing shrimp cakes and pork dumplings.  We were especially fond of the steamed coconut buns.  Get there early or be prepared to stand and wait.  It's that good.  

For days when you are too hot and lazy to make your own Sangria, crack open a bottle of this stuff:  Aromas de Turis, Spain.   Pretty decent at an excellent price - $12/bottle.  

 I'm Dying to Make...

Always a fan of strawberry shortcake, I can't seem to get this one from Orangette out of my head.

And this pizza, has all of my favourite things on top.  Grilled peaches?  Hells yeah. 

Julie made bacon jam.  Not sure what I'll do with it, but I know I need it in my life.  Pronto!

Shelley is always baking up extraordinary things, but this cobbler caught my eye and won't let go.  

As soon as BC peaches come to town, I know I'll be making this upside down cake from Zoe. 

Now that the thermometer is going through the roof, this iced coffee is the only way to get caffeine!

Summer Anthems and the Best Book Ever

My gorgeous friend Stacy Lee is always keeping me up to date on the best music.  She passed this song on to me and it's kind of become the anthem to my summer.  Cute boys to boot!

Lucinda Williams.  Love her, and this song.  Oh Buttercup. 

REM put out a really great album in the spring, and this song says it all.  Sounds a lot like their earlier stuff from the mid '80s and '90s.  Love!

So the best book I ever read.  Big words, but this book lives up to them.  "One Day" by David Nicholls.  Get your bad selves to the book store and read it this summer.  Soon, before the movie comes out and ruins it for you.  Anne Hathaway is in it so maybe it won't suck 100%, but DO read the book.  I've been finished reading it for a few days now and I'm STILL thinking about it.  I almost need a support group to talk about the ending.  Seriously.  If you've read it, let me know your thoughts!!!

And Finally...

Sunny with the right idea of finding shade wherever you can!

Sending Winter Away With West African Groundnut Stew

Optimism has taken hold!  This is THE week temperatures are sure to rise, and the three feet of snow left in my yard will disappear.  I'm banking on it, cuz I've taken the parka to the dry cleaners, and stuffed the winter boots in a box in the basement.  I'm done with ya Winter,  move along now.  In celebration, I thought I would make one of my all time favourite cold weather comfort bowls:  West African Groundnut Stew. This is perfect student/peasant food - with the bulk of the ingredients being cabbage and potatoes, it's easy on the budget, and lord knows we ate it often enough.

My dear friend Stacy put a special request in for this recipe, as she was a fixture at my kitchen table way long ago in Montreal.  Dinner music then was REM and The Smiths and Duran Duran (I met them once - that's a funny story for another time!)  Conversation was about boys (of course), and home, and 90210 and "who would your rather."   Cheap red wine was purchased at the little store on the corner, and we sat by candlelight til the wee hours.  Now we live at opposite ends of this massive country, but eating this lovely stew tonight makes me think of Stacy, and that makes me happy.

I used fresh hot peppers instead of dried cayenne, but you can use either.  And I added more cilantro, cuz I likey, but I know lots of people don't, so it's up to you.  If you haven't already guessed, the "groundnut" part is peanut butter, which is truly awesome in this stew.  I served mine spooned over some steaming quinoa, for the extra boost of protein, but rice would be fine too.  While you are at it crank up some REM (their new album is fantastic, by the way).

West African Groundnut Stew

2 Tbsp canola oil
1 onion, chopped
1-2 chopped jalapeno peppers, seeds removed, unless you want it super super hot
3 cloves garlic, minced
2 Tbsp grated peeled ginger root
3 cups chopped green cabbage
3 cups cubed potatoes
3 cups tomato juice
1 cup vegetable stock
2 cups chopped tomatoes
2 cups chopped zucchini
1/2 cup chopped cilantro, plus more for garnish
1/2 cup peanut butter (natural is optimal)
salt and pepper to taste

Heat a Dutch oven over medium-high heat. Add the oil. When it has warmed, sauté the onions for about 5 minutes. Stir in jalapeno pepper, garlic and ginger and cook a few more minutes. Add the cabbage and potatoes and cook for 2 minutes. Stir in the tomato juice, veg stock and tomatoes. Cover and simmer 15 minutes until the potatoes are fork tender.  Stir in the zucchini and cilantro and cook 5 minutes longer. Turn the heat to low, stir in the peanut butter and simmer gently until ready to serve.  Add more juice or stock if you find it too thick.  Season with salt and pepper. Add some cayenne pepper for more heat, if need be. Garnish with more cilantro. Serve over bowls of steamed brown rice or quinoa. Serves 6.