Food, Recipe

tart frozen yogurt

[ tart frozen yogurt ]

[ blueberries and nectarines ]

You will need:

- 750 g plain yogurt
- 1/4 to 1/3 cup granulated sugar (to taste)
- a few drops of pure vanilla extract (optional, to taste)

This recipe makes 4 (generous) portions.

Combine the ingredients in the bowl of an ice cream maker. Churn for approximately 20-25 minutes, or until the yogurt reaches the consistency of soft-serve ice cream. Serve immediately with fresh fruit.

Enjoy!

 
 
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Food, Recipe

shrimp tacos

[ blue cornmeal tortillas - recipe here]

I’ve never made tortillas or used blue cornmeal before, so this was a fun experiment. I would recommend using a lot of flour to form and roll out the tortillas as the dough is extremely sticky! I also found it easiest to form each tortilla right before it was cooked. The blue cornmeal is from Bob’s Red Mill – they feature a few recipes on their site that include it and also suggest that it can be used as a substitute for the yellow variety. The colour is pretty cool – I can’t wait to cook with it again.

[ fillings: shrimp and guacamole - recipe here ]

[ dark 'n' stormy - recipe here ]

OK – so this is somewhere between a light and dark ‘n’ stormy on account of the rum I had on hand. It was delicious with the tacos nonetheless!

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Food, Recipe

baked lemon lavender doughnuts

To make these doughnuts, I adapted this recipe from Sur La Table by adding the following to the batter:

- 1 teaspoon lemon zest
- 1 teaspoon chopped culinary lavender

Hint: fill a zipper bag with the batter and then cut off one of the corners – this makes it much easier to fill the doughnut pans!

Then I made a simple glaze using:

- 3/4 cup icing sugar
- the juice of one lemon, strained (give or take a bit – add this to the sugar gradually so that the glaze is thick and opaque)

Dip the doughnuts in the glaze and sprinkle with lemon zest and culinary lavender… Enjoy!

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Food

hot cocoa

Hot cocoa and popcorn are the perfect accompaniment to a good movie. My hot cocoa recipe is decidedly improvised, but the basics are as follows…

- about 3 cups of milk
- about 4 tablespoons of cocoa
- about 4 tablespoons of agave nectar
- a hint of flavour: freshly grated nutmeg and cinnamon, chili, lavender, etc.

Combine the ingredients in a pot with a whisk over low to medium heat – the key is to use a heavy pot to heat the milk gradually without burning it.

Enjoy!

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Food, Recipe

pa amb tomàquet


This traditional Catalan dish is perfect for lunch on a hot day. Since it is best served as soon as it has been prepared, I like to lay out the ingredients at the centre of the table so that everyone can assemble their own. To complete this meal, serve with mixed greens with a light vinaigrette, olives, thinly sliced jamón serrano, cheese and fresh fruit.
Gather:
- the best baguette you can get
- ripe tomatoes
- garlic
- olive oil
- sea salt and black pepper

Serve:
- Cut the baguette and toast lightly under the broiler
- Cut a clove of garlic in half and rub it on the toasted baguette, do the same with the tomato.
- Sprinkle with sea salt and freshly ground pepper to taste
- Drizzle with olive oil

…finish your meal with local fresh fruit (here it’s strawberry season). Enjoy!

 

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