Blackrock Cottage stands proudly in defiant solitude at the edge of the expansive Rannoch Moor. In 1908, a group of women founded the Ladies Scottish Climbing Club and this is their clubhouse. Looming in the distance you can see the ever imposing Buchaille Etive mòr. What a gorgeous landscape to allow your imagination to run wild in. We had such a beautiful November morning to explore the ochre and terra cotta painted earth. I long to return, oh beautiful Highlands of Scotland!
Open steamed dumplings, also known as shumai. This is a popular, perhaps even foundational Cantonese dish. I made these with pork, shrimp, wood ear mushrooms, water chestnuts & shaoxing wine. I’ll never get bored of that first plume of steam that escapes from the freshly opened bamboo steamer! Dim sum, naps, Cadbury mini eggs, & Brooklyn 99 make for a very peaceful Good Friday.
Our Icelandic fry bread yesterday was topped w/ a fried egg, dilled hollandaise, caraway scented pickled onions and this salmon which we rubbed @luckybeehomestead maple-chilli mustard, juniper and a smattering of herbs. I loved the way the juniper & mustard played together; great aromas and flavours. I wrote this one down; I want to cook this on some cedar on the bbq this summer!
So this is a thing that just happened in the @culinaryinstituteofcanada kitchens! We just made croissant waffles aka, CROFFLES! After we tossed them cinnamon sugar, we then topped them with pastry cream and drizzled with chocolate ganache. Of course, some mint for health 😜
Jersey Cows are one of the most popular dairy cattle breeds on the planet! They are known for a longer life-span and a high fertility rate, but for me it’s all about their gorgeous lashes!! We had a great visit this morning at @lojoholsteins Jewell Dale Farm!
I work very hard, and I play very hard. I'm grateful for life. And I live it - I believe life loves the lover of it. I live it. - Maya Angelou I have my life dreams and I am diligent about manifesting them into my outer world each and every day. I’m so gratitude-filled to see my experiences and approaches in 2 national publications this month! My intention is to continually live my passion in all that I endeavour to do!
Dumplings, round two! This time I opted for a simple dressing: spring onion and a ponzu-sesame sauce for dipping. These didn’t last very long! I want to learn how to make a good lamb filling like they make in Northern China; haven’t been able to find any in these parts, so it’s time to do a little research!
Ahhhhhhh, this is what weekends are for! I love having time to make dumplings for myself. For the filling: Pork, garlic chive, cabbage, white pepper, soya sauce, shrimp, shaoxing wine & sesame oil. Garnished with: my version of chilli crisp, black vinegar, dark soy, toasted peanuts and sprouts & shoots from @maplebloomfarm I got from @riverviewcountrymarket! Time to enjoy a restful weekend 💕
When I saw the cover of The Nordic Baking Book, I was intrigued. Would the minimalist cover echo the similar sentiment of Chef Magnus’ first cookbook? Would it be something thrown together quickly to respond to demand or would it reflect the authenticity I have always respected and admired in his work? I cracked into this book and I have fallen in love with this cultural narrative. Many of these recipes share similarities with my mother’s Hungarian baking and the spices I’ve come to know through my father’s Armenian heritage. The recipe for Vetedeg dough caught my attention immediately! Saffron and cardamom, yeast-risen and twisted simply to become a variant known as Pojke. The finished product isn’t overly sweet and the spices are delicately applied. It was so much fun learning something new! I will be working on another batch with my students next week when we will have a Nordic themed breakfast at the @culinaryinstituteofcanada! Thank you @magnusfaviken for sharing this culinary narrative with us; such a wonderful exploration of Nordic baking has begun for me! New sources of inspiration are so, so exciting!
Growing up on the mainland I had no idea what summers on an island meant. Sunshine and long days are a given, but I never considered the daily, remarkable sunsets and sunrises, the red sand beaches and the endless stretches of pastoral land. Then of course, there is the food. I had zero understanding of what mussels tasted like the same morning they were harvested or how amazing it is to dig up your own clams to eat right out of the sand. Finally, I came to learn this about summer living on an incredible island: you can enjoy every singular aspect PEI has to offer out of a humble pot of shellfish enjoyed outdoors at a picnic table at a wharf. 12 years later, I still count myself so very blessed to live here. I’m even more thankful for the friends who have become a part of my life and who I get to grow with. I’m feeling sentimental today, so that’s what I’m gonna share with y’all; my big ol’ mushy heart 💜 #peifoodstory
Doughnuts don’t always have to be sweet! I’ve been obsessed with these everything bagel doughnuts for a couple of years now! If you are feeling especially in need of a shortcut, all you need is a tube of biscuit dough & some bagel seasoning. I usually make the bagel seasoning because I like having some on-hand to encrust salmon with it from time to time. I make an honey-herb and garlic cream cheese for dipping; yum!!
I had the amazing opportunity to apprentice under an Italian chef in the beautiful Tuscan region when I was a culinary newbie. We made fresh bread twice a day; once for lunch service and then for dinner. We made schiacciata, which is the Umbrian & Tuscan version of focaccia. Schiacciata literally translates to pressing down, which you do with your fingers. We will be using this bread to make avocado toast @culinaryinstituteofcanada this week! It’s amazing to realize I was once an apprentice struggling to get this beautiful bread done properly and now I’m able to share this method with my students. A great way to start the week! #attitudeOFgratitude