Green Almond Pickle for the Food In Jars Mastery Challenge and a Blogger Recognition Award!

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Hi y’all, it’s been a busy week as I gear up for my first day back at work after a full 14 months of maternity leave (yes, being Canadian has it’s perks, it can be perky).  Deep washing my chef’s blacks.  Organizing recipes I’ve tested over the break.  Gathering a fresh set of razor-sharp cheap-O Thai knives.  Anticipating the springy feel of my black plastic kitchen slippers (you know the kind).  Really, REALLY wanting to shave all my hair off.  Like, almost every hair (the better to air-condition one’s head with in the heat of the Food Dungeon). Continue reading

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Bitters Blood Orange Marmalade

IMG_7937Full disclosure: I wanted real bad to be a goth in high school.  It never really happened, for reasons almost entirely based in my lazy approach to fashion; I am hopelessly lo-fi when it comes to clothes.  I mean, I still wear a lot of black…

And 80’s goth music is part of the scaffolding of my heart. 🖤

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Meyer Lemon Honey Semifreddo

IMG_8313Half of this heavenly monster sits in my freezer right now, waiting like a cool semifreddonkenstein (half frozen, half… not.. frozen).  It’s pale yellow exterior concealing the deep wallop of Meyer lemon and Nova Scotian wildflower honey it holds within, waiting to be pared down, slice by slice, into moments of time that melt at exactly the right speed into creamy halos on your plate or tongue.  Or eaten standing up in front of the freezer by the feathered and chilly forkful, in one’s pajamas, like yrs truly.  At any rate, nothing will stop the powers of semifreddonkenstein! Continue reading

Carrot Soufflé Swiss Roll

IMG_7470.JPGSpring is finally in the air in Montreal.  Albeit, a very rain-soaked kind of spring, but that’s how the world gets clean… and my kitchen window is open and the air is sweetening and getting richer by the day.  It’s the kind of season where a trip to the corner market garners old friends in young guises – sweet radishes, robust green onions, the first berries, and carrots that actually taste like carrots again!  And I get excited about produce and want to celebrate, and challenge myself to make something with an non-traditional twist… or ok a roll and a twist. Continue reading

Carrot and Almond Jam

IMG_7277 2 3 3.jpgWhy would anyone make carrot jam, you say?  To luxuriate in carrots elevated to a higher, sweeter calling?  To treat spring’s plucky root veg to an honourable place in the jam cabinet?  To have an excuse to buy brandy?

All the reasonable reasons.  And this isn’t some budget jam for drifters too thrifty to afford a box of raspberries – it’s a fancypants thing.  A hint of brandy adds mystery and depth, toasted ground almonds enrich, feathery bits of micro-carrot swirl through it for texture and beauty.  See?  Fancy dancy. Continue reading