“Never be in a hurry; do everything quietly and in a calm spirit. Do not lose your inner peace for anything whatsoever, even if your whole world seems upset.” —Saint Francis de Sales A sunset scene on the magical Charlottetown boardwalk! 🤍🤍🤍
Bún Chả is a Vietnamese dish made up of grilled pork, toothsome rice noodles, herbaceous salad, pickled vegetables and Nước Chấm. One way to enjoy this dish and also the most Hanoian is to use chopsticks to pick up some noodles, dip them with meaning into the sauce and then eat with meatballs and herbs. Another way to enjoy this dish is to add the noodles, lettuce and herbs to a serving bowl, spoon over the dipping sauce with meatballs into the bowl, and then eat. No matter which way you choose to eat this dish, you will love all of the contrasting textures and flavours! I will be sharing this recipe with you next week on @cbcpei Mainstreet hosted by the always awesome Matt Rannie!
Where the wild things are! Sweet, spicy gingery magnolia vinegar has started doing its thing. I have so many plans for this beautifully scented and exotic, naturally spicy flavours. I’m thinking dim sum. Have you made magnolia vinegar before? What would be using it for?
Morning coffee with a twist! Made some mocha brownies topped w/ sprinkles & meringue kisses! Happy morning vibes! Brownies: nuts or no nuts?
Sometimes you gotta take care of you! Pizza party vibes w/ tasty peps, fresh mozza, Parmesan, basil with a garlic honey drizzle. If you haven’t done the garlic-honey drizzle, I so recommend it! Do you have any secret finishing touches that I should should try on my next pizza?
I’ve seen these pull apart burgers all over the place and I finally got it all together for supper last night! Hokkaido milk bread is the perfect bread to make for these burgers because they’re so soft and sort of give that White Castle vibe. I made the burger patty a giant one; pressed it into a cast iron skillet! Once cooked I placed in inside the rolls which I cut In half all together. I spread on both sides of the bread a mascarpone-cheddar pickled pepper relish spread, some caramelized onions and basil. I wrapped the burgers in foil and baked at 375 for 20 minutes. After it came out, I brushed the top with garlic butter. You can’t see it all, but let me tell you, there’s even more magic under the hood!!
The last few drops of of sunlight before the capital starts it’s slumber after a gorgeous sunshiny day! Long walks around Charlottetown stops and makes you feel so stoked to be able to call it home!
The past couple of months have been a really great opportunity to reflect on where we’ve been and where we might carve a new path. I’ve finally gotten around to clearing out a bunch of old emails that I’ve been saying I was gonna do for years now. In my spring cleaning, I came across this old shot of me at the helm of the @brickhousepei kitchen. I’ve been thinking a lot about those days many years ago; the amazing triumphs, the epic mistakes and the crippling anxiety I didn’t know I was struggling with at the time. I am so proud of what our team created! It was the first of its kind on PEI. An open kitchen where you could hang out and watch the crew do it’s thing in real time. We had a phenomenal pastry chef who came in at the crack of dawn to prepare all of our breads and desserts, a fantastically skilled sous chef who butchered all of the local livestock, seafood and poultry we used on our menu, dedicated support staff who kept our dishware and glassware spotless, and a FOH team that was so much fun to make dining memories with. I’m grateful to have had that time, and equally as thankful to have grown from it as well. I think about all of the Island restaurants getting ready to welcome us back into their spaces, and I hope we all remember how lucky we are to have these hardworking hospitality folks in our communities. I’m excited for what comes next for all of us! Thanks @kmurphy0711 & @kmmurphy0515 for believing in me! 📸: @prevail
God save the Queen! Victoria Day happiness happens when you add a pot of steamed mussels into the mix! Super laid back recipe: sweat 1 medium onion, 1/2 cup each small diced carrots and celery in 1/4 cup butter. Add about a cup of beer; something light like a Pilsner. Bring to a boil, and then add in 2-3 lbs of mussels. Stir the mussels through so they get into contact with the veggies. Put a lid on and steam for 7. Add in 1/2 cup (a handful) chopped fresh herbs. I used basil and parsley. Stir through and serve immediately, and don’t forget to drink, dip and slurp up all of that pot liquor!
May Long Weekend dreams do come true! Prince Edward Island shellfish is remarkable, and is such an important part of our way of life here in the Maritimes. I hope your “first feed” of the season of PEI lobster was awesome! Sea Water Steamed Lobsters/Lager & aromatic veggie steamed mussels/Coleslaw/Dilled Potato salad/Basil-Corn salad/Biscuits/Xtra Salty Melted Butter/Hokkaido Milk Bread
Kicking off May Long exploring! Such a beautiful glimpse of the sunset in Wheatley River. The water was so still, and it felt so peaceful. Do you love quiet moments like this to help keep you grounded? PEI is so pretty this time of year; you get to see the seasons transition right before your eyes! So fantastic you guys!
Schiacciata literally means “squashed” and depending on the area where it’s made, it can also be called ciaccia, schiaccia, focaccia or ciaccino. I learned how to make this Tuscan classic by making it every day at the inn/restaurant I worked at when I lived in Italy, as an apprentice many moons ago! The dough is one of high hydration; you should be able to pour it into the baking sheet! The characteristic big holes and chewy, texture is best enjoyed the day you make it. It’s so fun flipping through my old notebooks for cooking inspiration. No matter what you do in this life, never forget your roots. I topped my Schiacciata with last summer’s lavender, fresh thyme & fleur du sel. What would eat with your slice of Schiacciata?