The Gouda Life

I love bread. 

I love the way a fresh loaf’s crust shatters like glass when you pull a warm, doughy piece from it. I love it’s comforting, alluring smell as it emerges from the oven, golden brown and imperfect. I love how unpretentious a rustic peasant loaf can truly be. I love that it rises from merely three modest ingredients. Simple or complex, dense or light, flattened or round, I love everything about it. Everything. 

The dilemma lays in this; I am a dreadful baker. Heavy handed, overly fussy, impatient and imprecise. None of those equate to scrumptious bread. Or at least they didn’t use to. 



Enter No-Knead Bread. The savior to all incompetent bakers. I’m certain there are some real bakers out there who might see the no-knead method as cheating, but for all of you out there like me, who dream of being able to slice into a fresh, warm, yeasty loaf - this is, without a single doubt, the greatest thing to happen since…well…sliced bread. You CAN make this bread. And you will. [this is me sending you subliminal message to pull out your flour, yeast and water…. you’re getting sleeee.. no wait… baaaaakey]



You know as well as I that fresh bread is not complete without something to slather on it or dip it in. I decided to go with the latter and whip up a batch of soup with a few things I had kicking around. Surprisingly, it was one of the better soups I’ve made. 

The perfect marriage of sweet and savoury exists between the roasted squash and Asian pears. I really appreciated the depth that roasting them created and the subtle sweetness that bathing them in a mixture of vanilla, cider and just a hint of cayenne for background heat, provided. Simple and unpretentious but entirely delicious. 

Of course, you don’t have to make both soup AND bread… but I found they really went wonderfully together. Mr. GL claimed that the bread made it a meal and even he, the handsomest of picky eaters, devoured his bowl with a big grin on his face. So do try them both at some point, if not together. 



Roasted Butternut Squash and Asian Pear Soup with Vanilla

I love the way the soup turned out initially, but it was a little on the sweet side. I found the addition of ricotta to really help balance it out.

I garnished the soup with some lightly roasted squash seeds that were dusted with chili powder. You are welcome to do that or you can top with a little yogurt, some olive oil, fresh herbs, toasted croutons or nothing at all. 

1 large (2+ lbs) butternut squash, sliced in half and seeded
2 large Asian pears, peeled, sliced in half and cored
coarse sea salt and fresh cracked pepper
olive oil
1 medium yellow onion, diced
3 cloves of garlic, minced
3/4 cup pure, high quality apple cider
3 cups water
1/4-1/2 vanilla bean 
pinch or two cayenne pepper
1/2 cup ricotta or Mascarpone (optional)

Preheat oven to 400.

Place the squash and pears cut side up, in a roasting pan or cookie sheet. Cut a few slices in the squash and rub it and the pears with some olive oil. Give the slices a good sprinkling of salt and pepper. Roast for 40-60 minutes until a fork is able to go through both squash and pears without any resistance. The pears might be done sooner than the squash so check them after about 40 minutes. 



Remove squash and pears from the oven and let them cool for a few minutes. While cooling, throw the diced onion in a large soup pot with a few glugs of olive oil. Turn the heat to medium and let the onions sweat until translucent. Add the garlic and cook for another minute. 





Throw in the pears and carefully scoop out the squash flesh and toss it into the pot. Add the cider, vanilla bean and water and bring to a boil. Lower heat and let simmer for another 10-12 minutes. Remove from heat. Add the ricotta and cayenne pepper and puree with an immersion blender or in a stand blender until creamy and smooth. 

Ladle into bowls and top with whatever you please. 

 

No Knead Crusty Bread
adapted from Honey & Jam 
Makes 3 small or two good sized loaves

This bread is simple in preparation but impressive in flavour and texture. It’s yeasty and dense, crunchy and satisfying. The perfect pairing with soup. 

Please read instructions before you start so you can ask any questions you might have before go-time. 

3 cups of lukewarm water
1 1/2 tbsp active dry yeast
1 1/2  tbsp coarse salt
6 1/2 cups all-purpose flour

In a very large mixing bowl, add the water, yeast and salt. Let it sit for about 5 minutes, it’ll just be starting to get frothy. 

Dump in all the flour, don’t be shy, and use a sturdy wood (or otherwise) spoon to mix it until no flour streaks remain. I didn’t mix mine enough and had a rough clump in one of the loaves, so don’t be shy. 



Cover the bowl with saran wrap and let it rest in a warm spot for 2 1/2 - 3 hours or until it has risen and started to deflate. 

If you’re ready to bake the bread right away - flour your hands and tear off a chunk about the size of a grapefruit. Round the loaf out by pulling some pieces from the sides of the dough, rotating as you go, and tucking them underneath the loaf. It doesn’t have to be perfect, this is a rustic loaf. It shouldn’t take you more than 1 minute to tuck the sides under. 

Place the small loaves on a counter top or board dusted with cornmeal and let them rise for another 40 minutes, no need to cover. 

20 minutes before cooking time, preheat oven to 450. While preheating, place a skillet or pizza stone in the middle rack and a cookie sheet in the lower rack.  

When the dough is done it’s final rise, give it a quick drizzle of olive oil (optional) and place it on the preheated pizza stone. Immediately pour 1 cup of water in the cookie sheet that’s in the lower rack of the oven. Close the door quickly to trap that steam in. Bake for 20-30 minutes or until crust is golden brown. 

If you have more will power than I, you’ll let it cool for 15 minutes. But not much longer than that as you have to have a slice of it warm with butter. I insist! (…and when I insist, you must listen)
 
 

[Chef Kirk doing a demo for the crowd - photo by Laura Jane Photography]

The adjectives “boring” “sleepy” “uninteresting” get thrown around a lot here in Ottawa. “The town that fun forgot” is another one we’re all too familiar with. This city has a pretty bad reputation these days and it takes a determined few to plan events that a) get a full attendance list and b) get people excited to leave their homes in the dead of our frigid Canadian winter. 


[Dennis from Domaine Perrault Winery - photo by Laura Jane Photography]

Tracey Gainforth, talented writer behind The Lemon Kitchen and Chef Michael Blackie, among many others, did just that last Wednesday January 18th.   

The Red and White, as you may have seen me  yammer on about in previous posts, was an incredible evening of food and drink in support of Harmony House Second Stage Women’s Shelter. Knowing who the beneficiaries of the fundraiser were was enough to get most people involved, but the icing on top was the entertainment (not to mention food) from Chefs Michael Blackie of The NAC’s Le Cafe and Lora Kirk of Toronto’s Ruby Watcho. The two of them made quite a captivating team and not only had attendees’ mouths literally watering with their demos, but they had such brilliant stage presence and really got everyone laughing and enjoying themselves right off the bat. Notably, an extensive group of culinary students from Algonquin College helped Chef Kirk & Blackie feed the swarms of famished attendees. They did a formidable job and were commended greatly from most organizers I spoke with. 





[The Hogsback boys Darren and Jay - photos by Laura Jane Photography]

Aside from our accomplished chefs and volunteers, there was also an incredible group of Ottawa/Eastern Ontario vintners and brewers who brought their most sought-after goodies for attendees to sample. Some I’d had the pleasure of tasting before, but some were completely new to me. I thoroughly enjoyed being able to talk first-hand with the people that create some of Ontario’s most adored beer and wine. 

 


[photos by Laura Jane Photography] 

As usual, I spent too much time chatting to actually take any photos worth sharing. Luckily for me, my sister, Laura, is a way-talented photographer and took some of the most impressive photos I’ve seen her take to date. Please have a look, follow her (@laurajanephotos), and let her know amazing she is. I simply can’t say it enough! 


[Shakira of Little Cakes - her cupcakes are actually to DIE for. And you KNOW I don’t care for sweets that much! - photo by Laura Jane Photography]

The Red and White was a truly awe-inspiring event that not only raised money for a very worthwhile cause, but it also put some of Ontario’s most talented chefs, vintners and brewers on display for the public to see, speak to, and really get more familiar with. Everything ran smoothly, everyone was thrilled to be a part of the evening, and I, personally, had one of the best times I’ve had in a while. It was a night to remember and I’m so thankful to everyone who helped make it possible.
 

[Dan Sullivan, aka Sully, of Rosehall Run Winery - photo by Laura Jane Photography]

You, yes you, Tracey, truly blew me away with this event. You are an incredible woman and we’re lucky to have you in Ottawa. 

Looking forward to next year already! 


And a few more photos from the evening courtesy of Laura Jane Photography … 

 [John from Sandbanks Winery - what a character he is! Looking forward to a weekend at the winery soon - photo by Laura Jane Photography] 

 
[Jeff from McAuslan Brewery - another incredibly engaging brewer that really had us laughing - photo by Laura Jane Photography]

[The infamous Beau’s Brewery boys.  Again - a blast to chat with! - photo by Laura Jane Photography]

Recently, I and a few of my fellow Ottawa bloggers had the outright pleasure of attending Atelier Ottawa’s Black Box Dinner. Before I go too far into the specifics of this particular evening, it’s necessary for me to tell you a bit about Atelier first. 

Every night, Atelier serves it’s guests, every single one of them, a 12-course gastronomic feast for the senses. I’ve yet to experience one of their regular services, and from what I hear, I’m nothing short of crazy for missing out on it. Chef Marc Lepine, owner and head chef, and his team take you on a tantalizing ride deep into the world of Molecular Gastronomy, which, in the most basic of explanations, is the application of science to culinary practices. Each plate thoughtfully, if beautifully, prepared and no sense left un-aroused, Chef Lepine knows just how to put on a dinner theatre that will leave you feeling satiated and filled with wonderment. 


Chef Lepine explains the evening to everyone with a big smile. I’m not sure if it’s a nervous smile, or a genuine one, but it’s a good smile none the less. 

Chef Lepine is currently preparing to head to Kelowa BC to compete in the Canadian Culinary Championships in February. In preparation, he put on a Black Box Dinner for whoever frantically got their reservation in before the 22-seat restaurant filled up. Thanks to a friend, we got the last table.

 

Now, what exactly is a Black Box Dinner, you’re wondering. Chef Lepine invited each table, 8 to be exact, to bring whatever ingredient they felt appropriate ( they were: kale, tapioca, mussels, yuca root, sticky syrup, crispy corn kernels, Chinese sausages, Earl Grey tea). The chefs would be unaware of ingredients until all guests were seated, at which point, the ingredients would be uncovered and the Atelier team of chefs would have to come up with a 4-course menu based around them. Now, I am no Jeffrey Steingarten and I don’t have the most refined palate (note: I eat Kraft Dinner with hot dogs every so often), but the dishes they created were nothing short of ingenious. Had I not known what was going on, I would have been pleased-as-pie, maybe even chocolate pie, to dig into the dishes provided. 
 

Claire, the wine blogger over at foodiePrints, provided the wine for the table. Doing so without any knowledge of what we would be eating was no doubt a daunting task, but as some of you know, Claire seems to rise to most challenges with the utmost grace and determination to make your already delicious meal even better with perfect pairings. And boy, she did not disappoint. Everything, from the Poema Cava to the ‘94 Hillebrand Late Harvest Vidal was spot.on. SPOT ON. So much so that kidnapping her and keeping her in my kitchen pantry for nightly pairing advice crossed my mind. Thankfully, more so for her, Claire offers pairings without my having to kidnap her. So it works out well for us both. 



All in all - this was a dinner I won’t soon forget. The food, the atmosphere, the company, the wine…. they all combined for the perfect experience. It helped that Chef Lepine and his team, including sommelier Steve Robinson who humoured our goofy antics all night, were gracious hosts and welcomed us into their home with open arms. 

Below are some photos of the dishes we enjoyed (many thanks to foodiePrints for providing me with their notes - I would have never remembered them all). My favourite was a toss up between the Elk dish and the Sturgeon tartar. Both were incredibly complex and left me wanting more. 


Colville Bay oysters served with mignonette gel (red wine vinegar, shallots, lemon, pepper) and horseradish foam 

 
sturgeon tartare (with crème fraîche, crispy shallots, lemon juice, and capers) served with radish, lemon rind and lotus root chip

roasted butternut squash soup with coriander seed, pine nuts, cocoa nibs, and roasted pineapple; served with a gingersnap cookie

sous vide elk tenderloin crusted in black truffle and trumpet mushrooms served on truffle pancake 

poached mussels, shrimp and lemon served with pickled ginger, chili dust, tapioca, kaffir lime infused coconut milk, dehydrated bacon, sesame powder; garnished with pea shoots

seared halibut (crusted with corn nuts) served with parsnip purée, kale chip, shrimp chip with togarashi, polenta chip; garnished with purple basil and mini tangerines

sous vide duck breast, served with Earl Grey jus, raw golden beet string (cut with a turning slicer), chestnut, roasted sweet potato purée, red beet sauce, yucca chips, Chinese sausage powder (frozen with liquid nitrogen and ground) 

tempura apple slice (Granny Smith) topped with eggless meringue (infused with Lyle’s Golden Syrup), and brown butter custard sphere; served with apple cider in white chocolate sphere, crumbled Pan di Spagna stale sponge cake, apple cider caramel, lemon balm and rosemary tapioca pearls

I woke a few weeks back to an email from a fellow food blogger, Barb from Profiteroles and Ponytails, informing me she had nominated/awarded me with the Versatile Blogger Award. What a lovely way to wake up. 

Barb’s take on food is refreshing, convivial and it’s tremendously obvious that she adores cooking (and baking, oh her baking!) home-cooked, soul-soothing meals for her husband and the ponytails (a nickname for her adorable daughters). Thank you, Barb, for sharing the love with me. It’s truly an honour. 

So in true Versatile Blogger spirit, I would also like to share the love (before I share some badass cookies with you!) and nominate a few folks I think are truly deserving of the award. 

 

A Heartful Mouthful; Kaitlin and I have become friends in the last little while and I’m so proud to call such an innovative, talented, well spoken woman my friend. She continually impresses and delights with her culinary prowess and kitchen expertise. Her blog is thoughtfully written, fun to read, and delicious to look at. 

It Ain’t Meat Babe; Jennifer’s blog houses such a superb collection of expertly written vegan recipes, but that aside, the stories she tells make you feel like you’ve been friends with her forever. She’s well spoken and an obviously passionate writer. I am so looking forward to reading more of anything and everything she writes. 

Pretty Plate; One look at Jennifer (yes, another Jennifer. Turns out they are a talented bunch) blog and you’ll see why I’m nominating her. Her blog is beautiful to look at, fun to read, and her recipes are delightfully inspired. 

In order to complete my portion of the Versatile Blogger award, I’m not to tell you 7 things about myself that you might not already know. This is a difficult task for me since I’m typically such an open book. But here is my stab at it… 

1. I have a hard time reading books. 
Books and I, we don’t always see eye to eye. Literally. I am easily distracted by shiny things and find myself reading the same sentence umpteen times before finally absorbing what I’ve actually read. It takes a REALLY good read to draw me in. 

2. I didn’t start cooking until I was about 2007/2008. 
I didn’t really grow up in a family that was mad about food. We did have dinner together as a family most night, but the food wasn’t really the spotlight of our meals (not that it wasn’t delicious! Don’t kill me Mom & Dad!), it was about family. And so, food’s entry into my life has been quick and dirty and passionate. 

3. I’m far too easy to please. 
I sometimes joke that I would make a terrible, complacent food-critic as I tend to just like everything. I can tell if something is under-seasoned, over-cooked, or just plain bad…but there is a pretty good chance I’ll happily eat it anyways. I just love food. In all it’s forms. I imagine this is a result of growing up with a father who, upon finding mold on food, would just cut it off and continue eating. Waste not, want not. Right? No? 

4. I’ve lived in Western Canada twice. 
Never for very long, as my dad pokes fun at me often about. I lived in Fernie, BC and Canmore, AB for about 4 months each time. It’s been an escape of mine when things get tough here at home in Ottawa. I haven’t run away in a long time, but if I were going to again, there is a good chance you could find me in the mountains. 

5. I drink a lot of tea. 
Usually before bed. I drink about 2-3 pots of tea to myself most days. I know full well, while drinking it, that I am going to end up paying for it at 3am, but I can’t help myself. The Toasted Walnut tea from David’s Tea is my most favourite and I am never without it for very long. 

6. I am painfully shy.
Despite my loud and chatty exterior, I am really very shy with new people. I tend to overcompensate for it by awkwardly talking non-stop. Going to new events and networking is something that shakes me right to the core. I’m working on it. 

7. I am a homebody through and through.
I enjoy going out at times and often feel disappointed in myself when I miss events and gatherings when I don’t, but I really just love being at home. Give me a bowl of pasta, a glass (bottle) of wine, and a good movie and I am at my happiest. Add my boyfriend and our 2 cats and dog, and I’m in heaven. Home is truly where my heart is. 

There! Done! 

And now… for the GREAT part. The part I’ve been thinking about all week. Double Chocolate Chili Cookies. You hear that? Let me say it louder. DOUBLE.CHOCOLATE.CHILI.COOKIES. For real. That just happened. 



I got this recipe from Elizabeth of Guilty Kitchen. I doubt there is much I have to tell you about since you and everyone you know already know her and her awe-inspiring blog. She consistently gives me something to work towards. Something to keep raising the bar for. Her photos, her writing, her recipes…they are everything I’d someday like to be. 

These cookies are the Johnny Depp of cookies. They are dark, rugged, and deliciously bad. You want to hoard them all to yourself in a dark room and have your way with them. A few times. And then again in an hour. 

….

Oh no. I think I’ve stopped talking about cookies. I’m sorry. I digress. Make these. As soon as you can. They are spicy, but not enough to make you break a sweat. Just enough. Dark, cocoa-y, gooey and a touch salty from the salted caramel dark chocolate I used in them, they are the perfect companion to a BIG, cold glass of milk. 

Double Chocolate Chili Cookies
adapted from Guilty Kitchen

I used a Mexican chili powder that I got at a natural food store and Camino cocoa powder in the cookies. Use what you like best, but try to use the best quality products you can afford. 

1 1/2 cups pastry flour
1 cup Dutch-process cocoa powder
1 tsp salt
3/4 tsp baking soda
3/4 tsp baking powder
1 1/2 tsp chili powder
1 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter, \t room temperature
2 tsp pure vanilla extract
2 eggs
7 oz dark chocolate, cut into small chunks
Pre-heat oven to 375. 

Sift the first 6 ingredients into a medium bowl. 



In the bowl of a stand mixer fitted with paddle attachment, cream the butter until fluffy. Add the sugars and  cream until smooth. Add eggs, one at a time, and scrape down the sides of the bowl after each is mixed. 

Add half the dry ingredients and mix on lowest speed. Scrape down the sides of the bowl. Add the remaining dry ingredients and mix again until fully incorporated.

Stir in the chocolate chunks using a sturdy spoon, the batter is quite thick.



At this point you can do one of three things;
1. place the dough in the fridge for 12-24 hours. This helps produce a thicker, chewier cookie.
2. Place batter in the freezer for 1 hour. This isn’t as effective as the fridge method, but it’s what I did and I was happy with the results. 
3. Bake right away. The cookies might be a little on the flat side, but I’m sure they’ll still be delicious.

When you’re ready to bake, roll the dough into golf-ball sized portions and place on a baking sheet.

Bake for 15-17 minutes being very careful not to burn, because they will. Quickly.

Let cool for 10-15 minutes, pour a big glass of milk or tea, and enjoy!  

I decided I didn’t need them all, so decided I would gift a few. Not because I’m nice, but mostly because I’m looking out for my own ass. Literally. 

It’s been an exciting day and a half in the GL residence! My very first published piece appeared in Centretown Buzz, a publication kind enough to help a rookie writer out with a monthly food column. The soup featured in this month’s issue is one of our favourites around here. Without fail, we make it once every two weeks and haven’t grown tired of it yet. It’s warm and soothing, satisfying and nutritious (mostly..). If you want to check out the recipe, you can find it here. 

 I’m looking forward to finding my voice and sharing more food love with readers. 

CONGRATULATIONS TO JESSICA DIENER! I’ve emailed you with more information about the tickets. Thanks all who entered, I hope we’ll see some of you there regardless! 

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With only 6 days until the event, we’re starting to get pretty excited about The Red and White! 

If you haven’t been made aware of this incredible event, let me fill you in. The Red and White is a fundraiser in support of Harmony House Women’s Shelter being held at St Bridgid’s Centre for the Arts on Wednesday, January, 18th (next week!). It stars the culinary artistry of Chef Michael Blackie, of the NAC’s Le Cafe, and Chef Lora Kirk, of Toronto’s Ruby Watcho. And if that isn’t enough to pique your interest, it will also include some of Ottawa and surrounding area’s most adored breweries (Beaus, Hogsback, Barley Days, McAuslan) and wineries (Domaine Perrault, The Grange Winery, Sandbanks Winery, Rose Hall Run, Sugarbush Vineyard) to wet your whistle. 

Because the fine folks at foodiePrints and I are so excited about this event, we thought we’d give away a pair of tickets to one lucky guy or gal. Winner will be drawn the morning of Sunday, January 15th. 

How to enter; 
Comment on this post telling me what appeals to you most about The Red and White event. 

The Red & White
Wednesday January 18th, 2012
St Brigids Center for the Arts 
Tickets: $60 (which covers your food and drink)
7pm-10pm

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To those who don’t win; please consider purchasing tickets to the event. I, of all people, know $60 is a lot of money to some of us, but it would make a big difference in the lives of women and children who have survived violence. If you can’t afford tickets, Harmony House is always accepting donations and looking for volunteers. 

This past weekend was one of the first in a while Mr. GL and I had completely to ourselves. To do whatever we want, with whoever we want, at any time we wanted. I know we don’t have kids, and it’s weird to think that we don’t often have a lot of time spent like that, but it’s true. Between Mr. GL’s job + band, my full time job, cooking, photography, editing, writing and trying to look after 4 animals, there are few hours left in the days to spend canoodling on the couch. 
And so we canoodled. And we ate. And we slept in. And we did a lot of nothing.

However, the two things we did manage to do were the perfect lazy weekend activities. First we ventured into the Hintonburg neighbourhood to visit  Urban Craft, a once-monthly craft market that houses some of Ottawa’s most talented ladies and gentlemen I’ve had the pleasure of meeting. As this was our first visit, we were both extremely taken aback to see the caliber of talent that comes out to sell their wares. I came home with a beautiful feather and vintage button hair piece from Flights of Fancy, a pair of delicate drop earrings made by Chelsy Anne, and a little jar of the most wonderful hand-balm from Purple Urchin to keep my over-washed mitts silky smooth through the winter. I am anxiously awaiting the next market so I can buy even more wonderful local products. 



The second thing we managed to get out of our pajamas for was a Sunday supper with Mr. GL’s band-mate, Jordan, and his lovely lady, Staci. As we all are well aware, Sunday to me means comfort food. And comfort food more often than not translates to Pasta alla Bolognese. Though I don’t know many who don’t totally flip out for a bowl of rich, meaty bolognese, I thought I should be polite and check with our guests to make sure it was something they’d enjoy. And as it turns out, Staci is a vegetarian… so it’s a darn good thing I did.

I was inspired to make a vegetarian pasta sauce that mimicked the texture and richness of a bolognese, so I did a little poking around and came across The Wednesday Chef’s Mushroom Ragu. It looked as close to a meat-sauce as one could hope to get without a pound of beef, though it’s safe to assume that while delicious, it’s not bolognese. But it’s not supposed to be, so let’s be clear about that now before we go any further. I don’t want to share things under false pretenses here, friends. We don’t do that. 



The sauce was brilliant. Thick and “meaty” with a richness that really makes it feel like you’re getting a good old fashion meat sauce. I adapted the recipe slightly to add a bit of spice and a few dashes of soy that really gave it an extra kick of savoury umami flavour. If you have a vegetarian in your family that misses the comforts of pasta with meat sauce, this is as close as you’ll come to the real thing without the real thing. Even for the non vegetarians, this is an excellent alternative when you want something lighter, or if you’re just trying to cut meat out a few times a week. 



Bucatini with Mushroom Ragu
adapted from The Wednesday Chef

Though I adore Bucatini for this recipe, you are welcome to switch the pasta up to whatever you like best. 

Store-bought tapenade is fine, but try to buy one without too many ingredients. The fresher, the better. 

3 tbsp extra virgin olive oil
3 cloves garlic, sliced thin
1/2 cup chopped onion
1lb cremini mushrooms, chopped fine
3 tbsp tomato paste
1 tbsp black olive tapenade
1/3 cup red wine
2 tsp soy sauce 
1 tbsp fresh oregano, minced
pinch red pepper flakes
Salt and freshly ground pepper
12 ounces bucatini
Parmesan or Peccorino 
fresh thyme or oregano, for garnish (optional)

Coat a large sauce pan over medium heat with olive oil. Add the onions and garlic and saute until soft. Add the mushrooms and let them cook until they release their juices, 8-10 minutes.



Add the tomato paste and tapenade. Cook for another 2 minutes. Add the red wine and soy sauce and cook until reduced a touch, 7-8 minutes. Add the oregano and season to your liking with salt and pepper. Keep warm with the lid on while you cook your pasta to al dente according to package instructions. 



Before straining pasta, reserve 1/4 cup of the starchy cooking water. Add the strained pasta back to a large pot and add the ragu, 1/4 cup of starchy water and 1/4 grated Parmesan. Toss gently to combine. 



Serve with extra Parmesan and a pinch of fresh herbs. 

Aaaaaaand we’re back. Hello there! 

First off, HAPPY NEW YEAR TO YOU! I can’t believe 2011 is but a distant memory. The years sure do pass by quickly when you’re a ‘grown-up’ (I use grown up for lack of a better word to describe the sort-of-adult-sort-of-teenager-sort-of-old-lady stage I’m in).

As you might know, I’m not much for resolutions. I feel they just set me up for disappointment when I quit them in a few weeks. Instead, I find it more appropriate and practical to reflect on the previous year and the points where I may not have been at my best and work to be better at those specific things (Fret not, I won’t bore you with all my 2011 shortcomings). I will, however, say that I plan to become a better writer, photographer, and all-round blogger. Expect more from this gal in 2012. 



If you’re anything like me, you’ve had more (way more) than your fill of turkey for the season…maybe for the year. We finished up our final New Years Day turkey dinner last night with Mr. GL’s family and while it was absolutely scrumptious, I think I’ve had my fill of the holiday-bird. Turkey, it’s not me. It’s you. I’m sorry. I really, really am. 



I saw Heidi, of 101cookbooks, post this over the holidays and knew I had to make it. It’s delicious for multiple reasons, but the one that stuck out most to me wasn’t the golden streak of curried brown butter swirled atop the green soup, it wasn’t the addition of toasted croutons or the creamy coconut milk. It was the fact that it wasn’t turkey. It could have been anything but turkey and mashed potatoes and I would have plowed through it happily. That said, I’m glad it was this soup that reintroduced me to non-holiday eating. It’s healthy, which we could all benefit from this time of year, warm and comforting and most of all, it’s one of the most wonderfully satisfying soups I’ve had in quite some time. Thick and creamy without being heavy, not to mention the curried brown butter. OHHHHH the curried brown butter. What a stunning condiment. A little goes a long way and it’s so beautiful atop a bowl of soup. And on a spoon. And in my mouth. 



Green Lentil Soup with Curried Brown Butter
adapted from 101cookbooks 

The recipe calls for either green lentils or green split peas. Both are delicious, but as Heidi explains, the split peas give the soup a beautiful, brighter green colour. I like green. Don’t you? 

2 tbsp olive oil or butter (or ghee)
1 large yellow onion, rough chopped
3 cloves garlic, chopped

1/2 tsp red pepper flakes
5 1/2 cups water (or good veg/chicken broth)
1 1/2 cups green split peas or green lentils 

3 tbsp unsalted butter

1 tbsp Indian curry powder
1 can coconut milk (400ml) 
 
sea salt

2-3 slices of your favourite bread,  cubed

In  a large dutch oven or your favourite soup pot, melt the butter over medium-high heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and red pepper flakes and cook for another 2 minutes. Add the lentils and water/stock. Bring to a boil and then reduce heat to a simmer. Cover and cook until lentils are soft. It will take anywhere from 20-40 minutes for your lentils to cook so test one out after about 25 minutes and go from there. 



While lentils are softening, toss your 3 tbsp of butter in a sauce pan and let cook, over medium heat, until golden brown, about 6-7 minutes. Add the curry powder and stir, cooking, for another minute. Remove from heat and pour into a small bowl.

In the same pan, add 2 tbsp of olive oil and your cubed bread. Pan fry over medium heat until crispy around the edges.



Once the lentils are soft, remove the pot from heat. Stir in the coconut milk and half of the curried brown butter. Using an hand-blender (or a counter-top blender), puree the soup until smooth or, if you prefer more texture, puree in short spurts until desired texture is achieved.  Taste for seasoning and add salt if needed. 

Ladle the soup into bowls, drizzle with remaining curried butter and top with a few croutons. 

Dive in and reflect on the past year over a soothing bowl of soup. Wishing you all the very best in 2012. Let’s make it the best year yet, ok? 

This is it! The last post before I embark on a week (a full WEEK) of family, friends, eating, dancing and general celebration! It’s been quite a year in my kitchen and I’m so glad you could all join me for the ride. I owe a debt of gratitude to you all for reading, commenting, trying recipes out and listening to my never ending rambling. So thank you, from the bottom of my butter-soaked heart. 

That being said, I didn’t want to leave you without just one more Handmade Holiday gift idea. There is still time to throw something wonderful and unique together to give to someone special. 



I’m not much for martini’s. On the odd occasion I find myself sitting in front of one, I go right for the olives and slowly, painfully, sip the rest the way a child would poke at a plate of Brussels sprouts. 

But because I know I’m a bit of an anomaly in the everybody-loves-martini’s world, I thought I would make my favourite part of them, the boozy, gin-soaked olives, as part of an easy gift for the martini-aficionado’s in your life. A bottle of their favourite vodka or gin, one or two glasses, and a jar of salty, briny, boozed-up mammoth olives makes a gift that’s both useful and thoughtful (and will get the giftee tipsy! win-win-win!). 

There’s still two full days for you to throw this together! So get going! You’ll be in line at the Liquor Store for at least 12 of those hours.



Boozy Olives & Martini Kit

If you can’t find olives that are pitted and unstuffed (yes, thats the technical term), just buy some that are stuffed with pimentos and poke them out. 

2 small chili peppers (optional)
3-4 strips of lemon zest
1 cup gin
1/4 cup vermouth
squeeze of lime
jar of your choice
1 - 1 1/2 cups favourite martini olives (I used mammoth), pitted, not stuffed  
1-2 martini glasses (optional)
1 bottle favourite gin or vodka (optional)

Add everything but the olives to the jar. Seal and shake the jar to get everything mixed up. Add the olives and seal the jar. 

Refrigerate for at least 2 hours before eating. Will keep in the fridge for 2 weeks. 

If you’re giving it as a gift, place the jar, glass and vodka in a bag and decorate to your heart’s content. 

That’s it for me for a week, all! 
May you all enjoy each and every minute of time spent with your loved ones. Travel safe, eat plenty, hug lots and Happy New Year!! 

Can you believe we’re less than a week away from Christmas? Can someone tell me how on earth this happened? 2012 is less than two weeks away, too. Doesn’t it seem like we were just welcoming 2011 a month or two ago? 

I’m really not sure when November left us, but here we are, panicked and anxious, counting down the days until Santa squeezes his plump little body down your chimneys and crams a few billions cookies and 38495438932859023 liters of milk down his gob. How that guy avoids lactose-intolerance and heart-disease is totally beyond me. I do, however, agree with his present-giving policies. 



I haven’t been as on-the-ball as previous years so my offerings to Santa this year come thanks to Monsieur Félix and Mr. Norton cookies! When they offered to send me some samples to test out, I can’t tell you how relieved I was. Not only did it mean getting to eat cookies, it meant some of my Christmas baking would be done FOR ME. How awesome is that? It’s really awesome. 

I’m pretty sure I had the Styrofoam cooler in my hands and ripped open before the delivery guy even had a chance to say ‘sign here, please’. It was an exciting day, which might not say all that much about my social life, but I’m comfortable with who I am, cookie-obsessed and all. 



Now, I certainly wouldn’t call myself a cookie-connoisseur. Probably something more along the lines of “Will eat any cookie, any day” style. I’m not picky. I don’t like cookies ‘this way’ or ‘that way’. I just like them. Period. Most, if not all, of them. And Felix and Norton make great cookies. I’ve been lucky enough to try them at the Old Port in Montreal, where they sell from their Mobile Bakery, but when I found out they were selling pre-portioned frozen cookie dough, I was floored to say the least. Could it really be true that I could have one of their gooey, bursting-with-Belgium-chocolate, crisp around the edge cookies any time of the day (or..ahem…night)? There really is a Santa! And he must have gotten my wish-list. 



Felix & Norton are bringing the happiness of fresh cookies into your homes, to make at your will. Sure, it’s a little dangerous to have them at the ready 24/7, but we all need to practice self-control at some point, right? Right. I think.

The inviting smell of the warm, freshly baked cookies is enough to send me over the edge. I brought out 2 of of each flavour (Milk Chocolate Chunk, Ménage-à-trois, & Ebony & Ivory) for Mr. GL and I to sample last week and as we bit into the Ménage-à-trois variety, we were both whisked away into a euphoric state by the melty, buttery, warm cookies packed with white, milk and dark chocolate chunks. They were a little on the thin side, but personally, I’m a pretty big fan of a thin lacy cookie that’s soft through the middle. Each variety was perfect in it’s own right. The Ebony & Ivory was extra rich and satisfying, boasting a dark chocolate cookie filled with white chocolate chunks, and the Milk Chocolate Chunk was just as you’d imagine it to be, the quintessential chocolate-chip cookie. If, like me, the idea of having cookies at the ready any time of day appeals to you, Monsieur Felix and Mr. Norton cookie dough is available in the freezer section of select Foodland and Sobeys in Ontario and IGA on the Quebec side. They’re awesome for last-minute cookie-cravings when you don’t have time to plan, or anytime you want a tasty little treat. 



Because I’m hoping Santa will be extra generous when he visits my apartment, I thought it wise to be extra generous to him in return. Not only will I be leaving him a plate of Felix and Norton Cookies, I’ll also be jazzing up some eggnog for him to wash the delicious cookies down with. 

Those that know me well, know that I’m not much for Eggnog. It’s just one of those things I can’t get into, despite so badly wanting to love it. But rather than write it off completely, I thought I would dress it up a touch in hopes that I might fall madly in love as I’ve always hoped.

Mission accomplished! Success! HUZZAH, I say! If I knew all I needed was a little bourbon and melted Swiss dark chocolate, I would have been doing this ages ago. No longer will I stand on the sidelines of holiday parties, left-out and ashamed, as everyone chugs back their boozy eggnog. NO LONGER, I SAY! 

 

Chocolate Bourbon Eggnog and M. Felix & Mr. Norton Cookies
adapted from a recipe given to me by Claire, the wine blogger from foodiePrints 

Granted, I boozed the eggnog up just a little too much, but I’ve adjusted the amounts so that Santa doesn’t get a DUI after visiting your house. We wouldn’t want that. 

3 eggs, room temperature
1/2 cup granulate sugar
2 cups heavy cream
3/4 cup dark chocolate, chopped
1 tsp cocoa powder
1/2 cup Bourbon
1 tbsp dark rum
Cayenne, nutmeg, cinnamon, for garnish (optional)

In a blender or with a hand-mixer, beat the eggs on high for 1 minute. Add the sugar and beat again for 3-5 minutes, until very pale yellow. 



Pour the cream, chocolate, cocoa powder, bourbon and rum into a large saucepan and heat over medium-low heat. Do not let it boil. Whisk often until chocolate is melted and mixed in with the cream. 



Pour the egg mixture into a large bowl and whisking constantly, add 1 tbsp at a time of the warm cream mixture to temper the eggs. If you add it all at ones, you’ll make a big bowl of boozy scrambled eggs. BLECH! Once you’ve added 4-5 tbsp of the warm cream, you can pour the rest in slowly while whisking. 



Ladle into mugs and top with a pinch of cayenne pepper nutmeg and cinnamon. 

And don’t forget to leave Santa some of your tasty Felix and Norton Cookies! 

Disclaimer: Felix and Norton did not compensate me beyond providing the cookie dough. The reviews and opinions are mine and mine alone.