Sunday, June 26, 2011

The Big Cheese

I bring you the most unapologetic dish imaginable, the charmingly Canadian Poutine! This delight was created by the wonderful folks over at The Big Cheese Poutinerie on 17th ave

Thanks, Richie!

An adorable and delicious chocolate and coffee cupcake from Insomnia Coffee in the Burns Building.

Strawberry Rhubarb Crumble

'Tis the Season (finally!). macerate your fruit (coat it in sugar) and let rest about 30 minutes. Plop into an oven safe dish and top with a hand blended mixture of oats and butter... et voila!

for brownie points, top with fresh basil!

BBQ Pizza, step by step

If you've ever even thought about bbq'ing a pizza RUN TO YOUR LIBRARY, take home this book, and learn the technique. Flip through the pictures for some ideas, and admit that you'll put whatever you want or have on your pizza anyways. If you're already salivating, head to a mom and pop pizza shop and ask to buy a pizza's worth of dough off them. If you have a game plan and a couple days, make The Pioneer Woman's Pizza Dough with garlic infused olive oil. This is truly all you need!

A Culinary Milestone for the two of us. So much fun!

1st attempt: arugula and prosciutto

2nd: classic thin crust pepperoni

10 second instructions:

1. Roll out your dough on a clean dry surface dusted with polenta. BBQ on direct med-high heat about 4 minutes, until bottom has grill marks and is solid/not doughy.

2. Remove from your BBQand bring inside. The cooked side will be the top of your pizza. Dress with olive oil and then your toppings.

3. Return to BBQ over indirect heat. Close the cover and don't even think about opening it for 10 minutes. Now peek, and decide if it needs more time.

Tuesday, February 8, 2011

Lunch Time

What else do I eat? My go to ingredient (besides garlic) is Chickpeas. Cecci. Garbanzo. Whatever you call them; i love 'em. I have them almost every day on my salad. Here's a typical lunch (when I'm out of greens).

Mediterranean Chickpea Salad

1 Can Chickpeas, drained
4-6 Sundried Tomatoes (packed in oil preferred)
4-6 Olives, sliced
Chives or green onions, chopped fine, to taste
Basil or mint chiffonade
lemon juice & olive oil*
Salt & pepper
Extras/substitutions/options: leafy greens, small bits of broccoli or julienne carrots, sliced hard boiled egg, nuts, tofu, your favourite viniagrette

1.Combine all stuff, adding or removing to personal taste
2.Adjust vinaigrette to taste, and combine.

my favourite thing about this salad is how hearty, healthy and portable it is!

Sunday, January 2, 2011

Roasted Che

Here's a great dinner for company, or a cozy night in! Roasted Chicken with Veg

So here we have it! Roasted Whole Chicken (a la Pioneer Woman) with Pan Seared Asparagus and basmati rice. You can find the chicken recipe here, and rice is simply boiled, then covered and simmered with a dash of salt, smashed garlic and olive oil at a 2:1 ratio of liquid to rice. Here's the asparagus:

Handful of Asparagus
1 Lemon
Olive Oil
S & P


1. Trim the bottom ends of your asparagus, only selecting crisp/firm stalks
2. Heat pan on medium high heat, add olive oil and allow to heat up. Add asparagus in a single layer.
3. Allow asparagus to cook 2 minutes, pour lemon juice over top of asparagus, and season with salt and pepper
4. Cook until bright green - this is when they're at their best. Plate and serve immediately, before you nibble them all away

Roast Chicken is the sexiest food ever.

what a georgeous bird, yumm!

My Mexican, doing what men just love to do.

Sunday, December 12, 2010

Impressive Chicken Caesar Salad

Everyone loves a Chicken Caesar Salad, but they're so much better when you make them from scratch!


Boneless, skinless chicken breasts
Garlic infused olive oil or Garlic butter
Pancetta or Prosciutto
Old bread (any kind)
Anchovy Paste
2 Eggs
Lemon Juice
Olive Oil
Salt & Pepper
Grated Parmesan
Romaine Lettuce


1. Pan roast, poach, or grill chicken breasts, cut or slice as desired. Preheat oven to 400.
2. Cut bread slices into cubes for croutons (I use kitchen scissors) and brush with garlic infused olive oil or garlic butter and arrange on baking sheet. Place cooling racks on second baking sheet, and lay pancetta or prosciutto across. Bake together until each is nice and crispy.
3. Using a food processor combine anchovy paste, garlic, eggs, lemon juice, olive oil, salt, pepper and parmesan until emulsified.
4. Tear romaine lettuce, loosely crumble pancetta. Combine with croutons in a large salad bowl. When ready to serve toss with dressing, using small amounts to begin with! once plated top with warm chicken.