Let’s just say our breakfasts have gotten a little out of hand. If you live in the west your breakfasts are probably rivaling some of the best desserts. But it’s OK because the waffle is topped with a strawberry and the ...
Read More »Authentic Bolognese from Scratch
Comfort food to its maximum gourmet elevation. This bolognese sauce is cooked with milk, wine and real tomatoes; slowly simmered to perfection.
Read More »Blackberry Cloud Foam
A light and foamy dessert, like cotton candy in a bowl except much healthier! Made with beaten egg whites, sugar and seasonal berries. Today I’m sharing the recipe for a very easy, light, fluffy mousse. You’ll only need three ingredients: fresh, ripe ...
Read More »Grandma’s Plain Butter Cake
A plain butter cake, from a time when cookbooks would fit four recipes per page and eating butter was normal. It isn’t fluffy. It is deliciously dense, buttery, rich and breaks into thick moist crumbles.
Read More »Best Mexican Picadillo
What can I say about picadillo? It’s the food of my childhood – we ate it at least once every week always served with fresh corn tortillas hot from the griddle. Picadillo is my mom, my dad, my brother, my sister ...
Read More »Three Ingredient Tomato Soup
This might just be the simplest tomato soup out there! The flavors are so rich, though, your guests won’t believe it’s made with just sauteed onions, bell pepper and tomatoes. We made this for Sunday Brunch Cooking + Eating and one of ...
Read More »Jollisant Farm
I’ve played Harvest Moon, of course I know how strawberries grow. No, I’d never seen a strawberry farm before. And yes, I would have believed you if you’d told me they grow under the earth. With modern day city life, Facebook ...
Read More »Homemade Mayo or Amazing Aioli
Up to a couple of months ago homemade mayos and ketchups were my standard for gauging how nutritionally bonkers someone was. I’ve used the words: “she even makes her own mayo…” Well, let me tell you guys, those people are ...
Read More »Handmade Russian Pelmeni
Pelmeni is the food of winter. These dumplings now commonly served in every Russian restaurant, originally fed the hardy people of Siberia. Modern day Russians and Eastern Europeans fill pelmeni with a mixture of pork and beef, but moose and ...
Read More »Blackberry Galette
Recipe adapted from 18 Reasons' chef Michelle McKenzie's "blackberry hand pies"
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