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.