I’ve started doing bi-monthly sweet-treat posts on the Milk Shop Blog to bring you all a little something to up your cavity count (surprisingly, I am a cavity virgin - so I think you’ll be ok, too!)
This month, I’ve shared a recipe for Pistachio-Rosewater Cupcakes that bring the flavours of the Middle East and nestle them into a North American tradition. They are simple, delicately flavoured, and oh-so-very-pretty to look at.
Head on over and see the recipe here!
As I was flying 40,000ft in the air over the British Columbia Rocky Mountains, something struck me (aside from the usual “I’m probably about to die. I better eat another crunchy Cheeto just in case!”)…
I really need to eat some vegetables.
Yes, these are the thoughts that scatter throughout my mind when I’m not thinking about how the airplane is inevitably going to kill me (I get terribly psychotic on airplanes - the only cure is booze and candy… but isn’t that the cure for anything anytime?)
The past week has been a never-ending feast of all things cream-sauced, butter-filled, sugar-crusted and hollandaised… my gut is feeling a little worse-for-wear to say the least. The very least.
I returned home Saturday evening, tired, jet lagged and hungry, to a lively bundle of freshly cut, ruby red and green Rhubarb from my great friend Ashley’s Mom, Wendy. Keeping in mind my promise to eat more veggies and fruit this week, I got busy making some White Peach & Rhubarb Galettes.
…..what?! Pie isn’t considered healthy? But it’s got fruit in it! Well jeez, guys. I can’t be held responsible for that!
In all seriousness, these are not exactly healthy. But what they lack in nutrition, they make up for in utterly delightful flavour. The combination of the sweet, floral white peaches, tart rhubarb and gentle rose-water flavour is perhaps one of my new favourites. Just eat them in moderation (and don’t keep sneaking past your boyfriend to pick pieces of the dough off in the fridge and chew them as fast as you can so he doesn’t know… but he always knows).
Individual White Peach & Rhubarb Galettes with Rosewater Pastry
Pate brisee adapted from Martha Stewart
Note: White peaches, which have a lighter flesh colour and are slightly more floral in flavour than typical yellow peaches, are recommended but not mandatory in this recipe.
Pate Brisee
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter chilled and cut into small pieces
1 tbsp rosewater
1/4 to 1/2 cup ice water
In the bowl of a food processor (which you can chill for 30 minutes prior to dough making for optimal results), add the flour, sugar and salt and pulse for 5 seconds to blend.
Add the butter, rosewater and 2 tbsp of the ice water and pulse. Add more ice water, 1tbsp at a time while pulsing until dough holds together without being wet or sticky. When you pinch it, it should easily come together. 
Pour out and shape into a disk. Wrap in plastic and chill in the fridge for at least 1 hour or overnight (can be frozen and stored for 1 month).
Galette Filling
1lb (about 4 cups) trimmed rhubarb, sliced into 1” chunks
4 very ripe white peaches, pit removed, sliced thin
2 cups granulated sugar
1 tsp rosewater
1/4 cup cornstarch
coarse sugar for finishing
Toss all ingredient in a bowl. 
Once dough has been chilled, divide into 8 equal sized portions. On a lightly floured surface, roll out each piece to a 7-inch round, 1/8 inch thick. Transfer the rounds to 2 baking sheets. Add a heaping 1/4 cup of the filling into the center of the dough. Fold edges over the filling leaving an opening in the center.
Once all the rounds are filled and folded, brush the dough with water and sprinkle with coarse (turbinado or sanding) sugar. Place the trays in the fridge while you pre-heat the oven t0 400 degrees. 
Bake for 25 minutes until crust is golden. Turn heat down to 375 and bake until fruit filling is bubbling and set. 
Remove and let cool on a wire rack with parchment paper underneath (to catch all the saucy drips).
Serve on their own, with a little whipped cream or vanilla ice cream on the side.
After a long day of flights, hotel check-ins and holding in anxious bouts of nerves in anticipation of finally meeting the Tourism Richmond group, we arrived at Tramonto’s Fine Italian Dining with the weight of the day finally melting away like a long forgotten memory.
As we found our seats and had an opportunity to look around and take in the extravagant, grandiose atmosphere, it became ever apparent that we were in for a treat. We ordered wine, a delicate citrusy Gray Monk Pinot Gris from the Okanagan Valley, and looked out over the Fraser River as the sun began to make its descent into an electric, vibrant orange horizon beyond.
Our server, Tracy, who made it hard not to feel abuzz with passion as he enthusiastically shared the evening’s specials, his favourite dishes, and recommendations for us, was so skilled at describing Tramonto’s fares that we opted to order a little of everything off the Starter menu as making one decision felt far too daunting with all the enticing options.
As we chatted and became more acquainted with one another, I looked to my right to catch a glimpse of the most colourful, skillfully plated works of art I’ve seen in some time. The scallops, seared beautifully and ever-so-translucent in the centre, were delicate and creamy. The tomato chutney was vibrant and rich though, for me, perhaps slightly too forceful to complement the subtle scallop flavour. The citrusy avocado salad was more my speed. Also present, a velvety Goat Cheese Panna Cotta served atop beet carpaccio, baby arugula, roasted walnuts and tomato confit. It was the perfect balance - the spicy arugula cutting through the richness of the panna cotta while the beets gave the dish a more apparent depth. 
My entree selection, which was a decision not for the faint-of-heart, was a half-and-half selection of the Halibut special and the Garginelli pasta (I realized only after they were placed in front of me that my eyes were far bigger than my stomach). The halibut filet was sliced in half and rolled around a leek emulsion and served over a bed of white asparagus, snap peas, greens beans and carrots that swam happily in a succulent sea of vichyssoise-esque cream. To say it was good would be a disservice to the dish. It was rich and elegant, stunningly prepared. The Garginelli was cooked perfectly al dente, the creamy blue cheese sauce tangy and rich. I appreciated the flavour of the short rib itself, but I would have prefered something with a bit of acidity to cut through the heaviness of the dish, though the tomato confit gave a valiant effort. 
One of my favourite bites of the evening was a threesome of sorbet, vivacious and peppy in colour and harmonious in taste. The raspberry tasted of freshly plucked berries while the apple had a slightly acidic kick that I happily welcomed after the heavy meal. Like the raspberry, the mango sorbet tasted distinctly of fresh, brilliantly ripe, juicy mango. There couldn’t have been a better way to complete the meal…. other than a foamy cappucino, which Tramonto also prepared immaculately. 
All in all, dinner was superbly enjoyable. The service was beyond compare, for which we owe a debt of gratitude to Tracy and Peter Contos, the private party coorindator. If I do return, which of course I hope to, I might opt for a few of the less cream-heavy dishes so I can make my way through my entire meal without having to stop to make sure my heart is still pumping. You know me, I can never resist the comfort of cream.
Thank you, Tramonto, for a delightful experience!
Unless you’ve been a vegetarian or vegan for majority of your days, you know how life-saving a simple, lowly chicken breast can be after a long day. The ultimate in versatile staples - it’s healthy, satisfying, and simply delicious.
It’s no surprise that the Chicken Farmers of Canada agree and are using this simple staple to try and wipe out hunger in our country. Often, we forget that the face of hunger isn’t just visible in our homeless and middle-aged residents, but over 40% of the people who use food banks in Canada are children. Now you have a chance to help CFC make a difference in their lives.
The Everyone Wins With Canadian Chicken campaign wants to get all Members of Parliament to submit their favourite chicken breast sandwich recipe for a chance to win!
What’s in it for them?
Chicken Farmers of Canada, proud National sponsor of Canada Day in the Capital for our 20th year and host of the annual Great Canadian Chicken BBQ, is calling on all Members of Parliament to enter the recipe contest. Once you enter, CFC will email you an online badge that you can use to let your constituents know that you have participated and support eradicating hunger in your riding!
Find your Member of Parliament, so you can tweet or email them and ask for support in your city, here!
Tweet or email your MP; “Hey @MPxxx, our local Food Bank needs $10,000. Pls submit ur chicken sandwich recipe. http://bit.ly/HU9Zwu #WinWithChicken”
HAVE YOUR MP’s ENTER HERE and spread the word! These donations will make a huge difference in lives and communities throughout the country. Join in the fun with the “TW-EAT In” Twitter Party on May 9th from 8-9:30 in support of Hunger Awareness Week.
And if you’re looking for some inspiration, this round up of my favourite chicken recipes might get your creative juices flowing;
Chicken Recipe Roundup
Chicken Scallopini from Bell’Alimento
Crispy Chicken Thighs & Warm Bread Salad from The Kitchn
Simple Roast Chicken from Thomas Keller/Bon Appetit
Chicken Tacos with Salsa Fresca from Smitten Kitchen
Thai-Style Coconut Chicken Soup from Shiksa in the Kitchen
Pioneer Woman’s Buttermilk Fried Chicken from Steamy Kitchen
Chinese Chicken Salad with Sesame Dressing from Foodie Crush
***Disclosure – I am participating in the Chicken Farmers of Canada program by http://ShesConnected.com. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
You’ve got to hand it to the Mexicans; they can do food like nobody else. Better than the French (Désolé mes amis), better than the Spanish (Lo siento mis amigos) and better than the Italians (Spiacente miei amici)… at least as far as my gut is concerned. Their colourful plates are amass with vibrant produce, umpteen varieties of tongue tingling chilies, slow braised, barely holding themselves together cuts of meat, cobs of corn slathered in butter and rich mayonnaise infused with a Cajun mix of spices, lusciously creamy posoles and mole, cemitas filled with potatoes, tender cactus & stuffed with Oaxacan cheese, crispy chiles rellenos loaded with smooth Mexican-style ricotta……have I lost you yet? Because I’m suddenly filled with the urge to hop a plane to Oaxaca. Truly, my love of Mexican cuisine knows no bounds. Even something as simple as a plate of rice and beans serves as one of my most sensuous meals in recent memory. 
There is something truly magical about the textural varieties of Mexican food that makes me coo with delight upon seeing a giant plate of toothsome corn tortillas charred lightly and stuffed with tender carnita meat, creamy avocado, tart Tomatillo Salsa and pickled jalapenos.… there lies the perfect bite of crunchy, smooth, creamy, hot, spicy, cool… nothing is missed, nothing is without balance. This seems to be a constant in most of Mexico’s historic cuisine. Though sussing out a spot that respects the traditions and authentic flavours of Mexico isn’t always a task easily completed. We’ve only recently started to see a movement in truly authentic Mexican cuisine in Ottawa, but it’s still a far cry from the hole-in-the-wall joints you might find in bigger cities. Making dishes at home seems to be the only way to experience all the flavours and colours of Mexico without being bombarded with the sometimes tacky, overly Americanized Tex-Mex cuisine. 
To celebrate Cinco de Mayo, I decided to make something that hadn’t made it’s way into my kitchen before. Sopa Aztec; a chili-spiked tomato broth, acidic and ever-so-lightly spiced, topped with cubed avocado, melty cheese (usually queso fresco, Chihuahua, or Asadero), fried tortilla strips and more crumbled chilies if desired. It’s one of the most comforting soups I’ve ever had the pleasure of eating. And of course, since it was a recipe I adapted from the KING of Mexican cuisine, Rick Bayless, it’s no surprise that it came out as tummy-pleasingly as it did. He truly is a master of his craft.
Whip up a batch of this sopa, don your most colourful sombrero, shake your mariachis and sip on a citrusy Margarita (on the rocks or bust!) this May 5th, Cinco de Mayo! It’s time to throw down! 
Sopa Azteca with Cilantro Pesto
adapted from Rick Bayless
I wasn’t able to find epazote or Pasilla chilies on such short notice, so I left out the former and opted for a dried ancho chili instead. I also couldn’t find any authentic cheese, but I usually use a simple goat mozzarella in my Mexican dishes. I love the flavour.
1 large dried pasilla or ancho chile, stemmed and seeded
One 15-ounce can diced tomatoes in juice ( fire-roasted if you can find them)
2 tablespoons vegetable or olive oil
1 medium white onion, rough chopped
3 garlic cloves, peeled
1 quart chicken broth
2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes
1 1/2 cups queso fresco, oaxaca or goat mozzarella cheese
1 corn tortilla per person, sliced into thin strips
1/2 cup Mexican crema, sour cream or creme fraîche for garnish
*cilantro pesto (recipe to come)
1 large lime, cut into 6 wedges, for serving
Start by placing the dried chile in a dry pan over med-high heat and press down with a heavy pan or a fork until lightly toasted. Flip and repeat.
Place the chile and tomatoes in the blender and puree until smooth.
In a large pot over medium heat, add the oil, onions and garlic and saute until golden, about 6-7 minutes. Scoop up the onion and garlic in a slotted spoon, leaving as much of the oil in the pan as possible. Toss the onions and garlic into the blender with the tomatoes and puree for another 10 seconds or until smooth.
Bring the pan back to medium-high heat and add the tomato mixture. Let the liquid evaporate while stirring almost constantly, until the mixture is almost as thick as tomato paste, about 10-12 minutes. Add the chicken broth and bring to a simmer. Add the chicken and let it cook, about 10 minutes.
Taste for salt and add if needed.
While the soup is simmering, toss the tortilla strips with a small amount of oil, just enough to coat them. Place on a foil/parchment lined baking sheet and bake for 10 minutes at 325, checking halfway through.
Ladle the soup into bowls and top with avocado cubes, cheese, cilantro pesto and tortilla strips.
*Cilantro Pesto:
2 healthy handfuls of fresh cilantro
3 tbsp olive oil
1/4 tsp salt
Place in food processor or blender and puree until smooth.
If you’re from anywhere near Ottawa to Kingston, perhaps extending as far as the GTA, you’re no doubt familiar with the name Seed to Sausage.
From humble beginnings and with a passion to create something that showcased his love of food, Michael McKenzie began selling his exquisite salumi under the name Seed to Sausage. “Local. Ethical. Humble.”, as their logo states, is not something Mike throws around without rhyme or reason. This is a way of life for him and his family (Seed to Sausage is Mike, his wife, mother, father, son [who is only 1 but I’m sure he cures a mean meat already], and 2 chefs + butcher). Everything is produced in small scale batches with the utmost respect for ingredients.
“If we’re able to produce food to feed people a better, healthier way, I would love to be part of creating a system to do that. Our philosophy at Seed to Sausage is simply to make the best tasting food that we can. If we can do this while utilizing as many local ingredients and as few additives and preservatives as possible, then I think we’ve done our job.” - Mike McKenzie
I first had the pleasure of meeting Mike at the 2011 Beau’s All-Natural Brewing’s Oktoberfest. I walked up to his tent not having any idea that I was about to fall in love. With the salumi, that is. [Don’t worry, Mr. GL!] I took a few photos and walked away with a sample of Mike’s Sopressata. Before I knew it, I was back at his tent again. And then once more. Finally, I walked away with a paper bag filled with a foot-long salami to retire to a table with a cold pint of beer.
Never, ever have I experienced such euphoria from a paper bag filled with cured meat. Ever. Though the rain continued to spit at our backs like an angry mob on that nipping day in October, I sat, perfectly content, entirely satisfied, tearing hunks of Sopressata off with my back molars like some sort of rabid animal. Washed down with a pint of Beau’s Lugtread, it was as though Heaven had actualized right before my very eyes. Try as I may, I will never be able to experience it that same way again. That said, I couldn’t have asked for a more perfect introduction to Mike, and his vast array of salumi. 
Aside from the euphoria-inducing Sopressata, Seed to Sausage also sells these products; Lomo (Traditional or spicy), Lonzino, Pancetta Piana, Artisanal Bacon, Chorizo, Bresaola, Lomo, Lonzino, Copa and Capicola.
Recently, we got to talking about steak tartare and Mike shared the recipe he makes at home. I thought this might be a wonderful time to both regale you with tales of his impossibly delicious creations and share a tasty recipe straight from the Seed to Sausage family. Oddly, I know, this recipe doesn’t contain any Seed to Sausage product, but …you know… it just sort of happened that way. Besides, I like my S-to-S as pure as the driven snow, torn right from from a foot-long hunk out a paper bag in a field full of muddy people.
In all seriousness, get out there and find his product! You will be forever thankful that someone like Mike and the rest of his family are producing ethical, locally raised meats that make your taste buds sing with joy.
Steak Tartare with Warm Kettle Chips and Pickled Things
Recipe from Michael McKenzie
A note from Mike on preferred cuts of meat;
Use chuck or brisket for beefy flavour. Sirloin or tenderloin for mild flavour with smooth texture. Flank will have some bite to it. The point is that you can experiment, there is no need to be afraid of raw meat and you don’t have to stick with the traditional tenderloin. You can even try it with duck, lamb (awesome drizzled with good olive oil, fresh mint leaves and cottage cheese on the side) Even venison. But my go to is beef sirloin, tastes great, everyone has it and its not to expensive.
Note on Food Safety;
Just make sure you have a good butcher and that he keeps his place clean, let him know what you’re using it for too. Get a fresh cut and keep it cold. Same as you would for anything else you would eat 
Ingredients:
200g lean cut beef (I used sirloin)
1 large egg
1 tbsp chopped scallions
1 tbsp capers, finely diced
3 tbsp fresh parsley, chopped fine
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
6 drops Tabassco
1/2 tsp ketchup, for some sweetness
a few grinds of pepper
pinch of salt
1 quail egg yolk (optional, for garnish)
Instructions:
Dice the beef up as small or large as you’d like. Many people prefer a very fine dice, but like Mike, I prefer a bit more texture. I chopped mine into 1/2” pieces.
Toss the beef into a bowl and keep cold while you prefer the rest of the ingredients. Throw everything together and give it a good stir. Taste to see if you want to add more of anything (I upped the original Dijon amount just a touch). Serve in a bowl or press into a 1-cup measuring cup (pack the tartare into the cup, place upside down on a plate and carefully pat the bottom until it releases). Make a small well in the top of the tartare and top with quail yolk. 
To serve:
- Slice a warm baguette into roungs, drizzle with olive oil and sprinkle of flaky sea salt and bake for about 5-6 minutes, or until golden, in a 300 degree oven.
- Take a handful of your favourite Kettle Chips and warm them in the oven for about 2 minutes (a fantastic trick Mike taught me!)
- Cornichons (REAL cornichons - none of those sweet pretenders)
- Miscellaneous ‘pickled things’ (I has some cauliflower and carrots)
- Extra caper berries
- Micro-greens to top the Tartare
Shovel all that meaty goodness up and cram into your face! Or.. I mean… umm… eat mindfully. Yes.
And now for the news I’ve been holding back from all of you, my darling friends, peers and readers, for over a week of agonizing solo-excitement. 
[Photo courtesy of 365 Days of Dining website]
About a month or so back, I applied for Tourism Richmond’s 365 Days of Dining while thinking to myself, “You’re not going to get it. But maybe you will get it. But probably not. But you never know, right? Ok. FINE. I’ll apply.” Thankfully, the thought that bellowed louder than the rest was, “If I pass this up, I will regret it.”
Sweet holy hot crossed buns! Am I ever glad I did. I found out last week that of the 1500 worldwide applicants, I have made the short list of 12. TWELVE PEOPLE. Can you believe that? I’m still waiting for Ashton Kutcher to pop through my front door and tell me I’ve been punked. (Does Ashton Kutcher even host that show anymore? I hope not. It was a stinker.) I digress..
Moving along, I just wanted to mention how incredibly, unbelievably, shockingly touched I am by the support I’ve received even just in the last few hours since the news was made official. You are all my constant inspiration to keep pushing through, working harder and hopefully someday (perhaps sooner than I thought?) make my dreams a reality. Whether or not I make the final 3, I am so touched, honoured and moved to have even made the top 12 in a group of 1500 talented individuals that I will forever remember this day. Truly, I am awed.
Now for the part I really dislike doing. I know you’re all busy and time is hard to find these days… however, starting tomorrow the voting portion of this job opportunity starts. The finalist with the most votes gets an automatic entry into the final 3… which is beyond imagination at this point. Tourism Richmond will choose the final two themselves (which I am glad for!).
If you can find a few spare moments to visit Richmond, BC’s Facebook Page, “like” it and vote for me, I would be eternally grateful. 
OK! Now that the housekeeping matters have been taken care of, let’s rap!
I created this Spring Salad for the April issue of Centretown Buzz, a local newspaper I write a monthly food column for. I typically don’t blog about the recipes I write for the paper, but this one is so light and lovely that I just had to. Grassy asparagus laced with peppery thin-sliced radishes, hulled sugar snap peas, and meaty sauteed shrimps all brightened up with some lemon and finished with aromatic Thai basil and cilantro. To make things ever sexier (and less wasteful), I added a last minute addition of pureed pea pods, lemon and olive oil. It’s the perfect afternoon lunch to enjoy over a chilled glass of wine. 
Shrimp, Radish and Asparagus Salad
Serves 2 as a main, 4 as a side
The directions in this recipe are quite vague so feel free to be creative and make it your own. The lemony pea-pod puree is optional, but it’s a brilliantly fresh, bright green flavour that really compliments the salad. It’s also a great way to be less wasteful.
olive oil
small bundle asparagus, preferably tender, thin spears
5-8 radishes, cleaned and sliced thin
2 large handfuls sugar snap peas
10-15 large shrimp, peeled and de-veined
zest and juice from ½ lemon
1/3 cup dry white wine
small handful Thai basil, chopped
small handful cilantro, chopped
salt and fresh ground pepper
freshly grated Parmesan
lemon and sugar pea pod puree (recipe to follow, optional)
Snap off the woody end of the asparagus and slice each spear into 1 ½” pieces. Slice the sugar snap peas down the seam, and remove the peas into a small bowl.
Sprinkle the shrimp with a little salt and pepper. In a large saute pan over medium heat, add enough olive oil to lightly coat the pan. When the oil starts to ripple, add the shrimp. Cook 1-2 minutes on each side until cooked through. Toss in the radishes, asparagus, hulled peas, lemon zest and juice. Pour in the white white and turn the heat up a touch. Cook until vegetables are softened but still have a bit of crunch to them, and the white wine is reduced. Taste for seasoning and add salt if needed. Spoon into bowls and top with chopped cilantro, basil, lemony pea pod puree and parmesan cheese.
Lemony Pea Pod Pureé
zest of remaining half of lemon
generous squeeze of lemon juice
2 tbsp good quality olive oil
pinch salt
1 ½ cups leftover pea pods
Blend ingredients in a food processor, bullet or blender until smooth. Taste and add more lemon or salt if needed.
Life.
Isn’t it odd? In a beautiful, bewildering, can’t-seem-to-wrap-your-head-around-it, how did I get here sort of way. The idea that one single day can bring about so many exciting opportunities, so many changes, exchanges, smiles, frustrations and successes never ceases to amaze me. Life is absurdly fascinating.
I woke this morning feeling the same as always; tired, unmotivated to emerge from my comfy cocoon for the sake of work and wanting to stay in bed and snuggle with Ryder a little longer. I walked the same streets I do every day. McLeod to Gladstone. To Bank. To Slater. I sat at my desk, like thousands of days before. I ate my lunch, leftover ginger scallion meatballs with chicken stock, heated in the office microwaves, as always. I walked to the store to buy a birthday card for a friend. I said hello to some usual suspects, the perpetually cheerful homeless gent who sets up camp on the corner of Albert and O’Connor Street, the disinterested security officers who sit, sharing in discourse about the hockey game and the Subway around the corner, my co-workers poking fun at each other. I met Mr GL on Gloucester St for a ride home. I walked in the door to be greeted by an excited Ryder, her low grumbles stifled by her favourite florescent orange ball crammed far too deep into her gullet. My work bag fell from my shoulder onto the same cherry red chair it always does. 
And then my phone rang. A number I wasn’t familiar with. I sat and listened, for what felt like an hour, and received some potentially life changing news. Good news, I should say. But until next week, I must stay tight lipped about this news.
And so I’ve come here to share the things I am allowed to share. Brownies! Sweet and salty brownies, to be more precise. 
As you know, I’m not one for sweets. But somehow, once a pinch of salt has been added to the mix, I turn into a mad woman, secretly hogging all the sweets to myself, scavenging for any crumbs that, god forbid, may have fallen from my mouth to the table below. And these Pretzel & Peanut Crusted Cocoa Brownies are no laughing matter. They are intensely cocoa-y, rich and dense. The crunchy, nutty, salty topping only accentuating the incredible chocolatey flavour. I could have easily devoured all 12 of them in one fell swoop…. but I took a deep breath, composed myself and resisted their sexy, salty advances. I wish you all the luck in the world doing the same thing. Truly. It is a feat of strength. 
Pretzel & Peanut Crusted Cocoa Brownies
Brownies adapted from Smitten Kitchen, topping is my own
Brownies:
1 1/4 sticks unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt (flaky sea salt works wonderfully here)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
Topping:
1 cup pretzels
1/2 cup salt roasted peanuts
2 tbsp natural peanut butter
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan (I used an11 x 7 x 2 inch Rectangular Pan, which worked, but the brownies are a touch thin) with parchment paper or foil, leaving an overhang on two opposite sides.
In a large heat-proof bowl, add the butter, sugar and cocoa powder. Place the bowl over a barely simmering pot of water on the stove (the bottom of the bowl shouldn’t touch the boiling water so try to use a smaller pot + bigger bowl combo). Let the butter melt and stir the cocoa and sugar into it slowly. Once everything is melted, remove from the heat and give it a good stir with a wooden spoon. It’ll still be quite gritty at this point. Let it cool until just warm (not hot - don’t want to cook the eggs!)
While you’re waiting for the cocoa mixture to cool, toss the pretzels and peanuts into a plastic bag and smash with a meat mallet or the bottom of a heavy skillet. Leave some larger pieces of pretzel as they give a nice texture to the finished product. Pour into a medium sized bowl and add the peanut butter. Stir slowly until everything has a light coating of peanut butter.
Back to the brownies; Add the vanilla and salt and one egg. Mix well with a spatula or wooden spoon. Add the second egg and mix well. 
Add the flour to the bowl and stir until no flour-pockets can be seen. Beat with a wooden spoon/spatula for another minute to get everything really smooth and uniform.
Pour batter into prepared pan and top with salty mixture. Bake for 25-30 minutes or until a toothpick inserted into the center of the brownies comes out clean.
Let cool completely before cutting into 2” squares.
How is success calculated?
Is fame the ultimate goal? Is it financial reward that must be received before you can say you’re successful at your craft of choice? Or is it simply being happy with ones work that denotes success?
These are the questions I’ve been asking myself recently. My time has been spent brooding endlessly over which path I will travel in these next few years, and what I hope will be at the end of the journey on both sides. Currently, I’m standing still at an unfamiliar, mid-twenties crossroad and haven’t ever felt more befuddled by my future. On the one hand, I have a full-time career, albeit one I’m not entirely (at all) passionate about, that pays the bills and keeps me busy. On the other, I have a hobby - this. Right here. Which I adore. I yearn for the recognizable sound of fingers delicately tapping keys, moving forks from one side of the plate to another all for the sake of a photo… and when I’ve had a few days away from the kitchen, from the camera, from the food… I feel a vacant space in the pit of my tummy where my ‘love’ lives. I think about it all day, every day and I would love nothing more than to jump head first into a career in writing, or simply in food. But therein lies the problem. 
Amanda Hesser wrote an article yesterday about the business of Food Writing and her advice for future Food Writers. It was a discouraging article that needed to be written. As I read each word thoughtfully, I could literally see the shoulders of hundreds of thousands of aspiring food writers, like myself, slump forward in a dispirited sigh. Though the article was not without reward. I do urge you to read it, but the jist of Amanda’s advice was this;
Once I had given myself a few hours to feel discouraged and brokenhearted about my future in food writing, I realized that the advice was more helpful than hurtful. And while I’m still assured it will take much determination and loads of long hours and hard work to clear the mid-twenties fog and find a befitting path, I do know that I am walking down the road I need to be on. I’m nothing if not determined and you mark my words, I will get there - be it now or in 10 more years. And if you’re an aspiring food writer reading this - I have faith that you, too, can work your little fingers to the bone and come out on top. This was the shake-the-dust-off-your-bones pep talk we all desperately needed. No more sugar coated encouragement.
With all of that said, let the love come in! We’re here for food and it would be rude for me to deny you that much. 
Lemon-Scallion White Bean Patties with Asparagus Pesto & Simple Salsa
makes 6 large patties
The pesto here is lovely, but it does tend to be slightly outdone by the bolder flavours of the dish. I happened to have asparagus that needed to be used up ASAP and so I did. I would recommend making a simple cilantro or basil pesto if you want something that will stand up to the rest of the flavours.
2 cans white kidney or cannellini beans, drained and rinsed
2 large cloves garlic, pressed or minced
zest from 1 lemon
juice from 1/2 lemon
1/4 cup chopped scallions
3/4 cup bread crumbs (I used whole wheat)
2 eggs
pinch red pepper flakes
1/2 tsp salt
few grinds of black pepper
vegetable oil for frying
In a large bowl, mash the beans using a potato mashed or a fork (smooshing them against the side of the bowl works best for me). Add the rest of the ingredients and stir well until combined.
Form the bean mixture into patties about the size of a hamburger bun. Heat a non-stick or well-seasoned cast iron pan over medium heat. Drizzle a little vegetable oil in the pan and wait until its hot and rippled. Fry the patties, 2 or 4 at a time for about 2-3 minutes on each side or until nice and deep golden brown. Remove to a paper towel lined pan. 
Asparagus Pesto
Small bundle asparagus (about the width of a toilet paper roll), ends trimmed, sliced into 1” pieces
3 tbsp olive oil
2 tbsp toasted walnut pieces
2 tbsp grated Parmesan
1/4 tsp salt
pepper
Fill a small pot with water and bring to a boil. Add the asparagus and cook for 1 minute until bright green. Remove and plunge into a bowl of ice water for a few minutes to stop the cooking process.
Add the ingredients to a food processor and pulse until smooth. 
Simple Cherry Tomato Salsa
It’s best to make this before you get everything else ready so it has some time to chill out and absorb all those spicy, delicious flavours.
1 pint fresh cherry or grape tomatoes, sliced in half
2 tbsp minced scallions or chives
1/2 jalapeno (less if you’re sensitive to heat), seeds removed, minced
2 tbsp olive oil
generous squeeze of lime juice
few pinches salt
Mix everything together and let it sit in the fridge for at least 30 minutes before eating. 
To Serve:
Dollop each patty with 1 tbsp of the pesto and a spoonful or two of the salsa. Finish with some grated Parmesan, fresh ground pepper and a squeeze of lime or lemon juice.
It’s infrequent that I wax poetic about meat. Save for Mr. GL’s dad’s BBQ Teriyaki t-bones and every so often, a good braised piece of meat, I eat a mostly vegetarian diet. It’s not by choice, but more out of convenience, I find.
Today, however, I come here with one thing on my mind. Carnitas. Meltingly tender, slightly tangy, stuff-into-your-face-until-your-pants-don’t-fit Carnitas. I can, with every ounce of certainty, tell you that I love them more than anything. At least as far as edibles go. Maybe even more than some people. But I won’t mention who - no feelings will be hurt in the making of these delectable “little meats”, as carnitas translates to. I’ve had my share of tacos, and pulled pork, and low-and-slow braised meats, but none compare to the perfection of these Michoacan-style Carnitas. 
They are simple. Very, very simple. So much so that I was skeptical of them, but as this is my second time making them and they are just as good as the 1st time around, I’ve concluded that I have found my taco-soul mate. Something magical happens to that lowly pork-shoulder while it simmers away in a modest combination of orange juice, lime juice and water (that’s it! Can you believe it?!). Because the pieces of meat aren’t trimmed of their fat, once the simmering liquid evaporates, they are left to bubble in the rendered pork-fat which gives them a luxurious crispy crunch on the outside. Once nestled into a corn tortilla with a little queso fresco or Manchego, pickled red onion and tomatillo salsa, you have the perfectly balanced bite of crispy, chewy, tangy, sweet, and sour. Have I sold you yet? I sure hope so. Your life won’t be complete without these Carnitas - I know that sounds super dramatic, guys, but I’m not kidding. Your life will suffer without them!
They beg to be made in advance, making them the perfect dinner party companion when you’re not really sure how much everyone will eat (they make incredible leftovers) and you want to be able to be, at least in appearance, calm and collected once your guests arrive. In addition to being convenient, they are just so freaking fun to eat. You know me, I love eating with my hands, and these are at the top of my ‘eat with your hands’ list. 
Michoacan-style Carnitas with Pickled Red Onions & Tomatillo Salsa
adapted from Homesick Texan
3 pounds of pork butt (shoulder), nice and fatty (untrimmed)
1 cup of orange juice
juice from 2 limes
water
2 teaspoons of salt
1/4 tsp cumin seeds (optional)
Slice the pork butt into strips or cubes, whichever you prefer in your carnitas, about 3 inches by 1 inch. Place them in a large dutch oven or other large, heavy pot. Pour the juices, salt and cumin, if using, into the pot with the meat and give it a good stir. Add just enough water to barely cover the meat.
Turn heat to high and bring to a boil. Reduce to a steady simmer and cook, uncovered, for 2.5 hours, no stirring or bothering the meat! After the 2 1/2 hours has passed, turn the heat to medium-high and cook until all the liquid has evaporated and the pork fat has rendered. This is where things get delicious. Turn meat carefully every so often until it’s browned on all sides. There will be liquid fat in the bottom of the pot. Remove and serve immediately on warmed corn or flour tortillas or set cool completely, refrigerate and re-crisp (350 degrees - 20 minutes) in the oven before you serve.
Extras to serve with Carnitas:
avocado slices
queso fresco or Manchego
salsa verde
Tomatillo Salsa
1/2lb Tomatillo, hulled, rinsed and cut into quarters
small handful fresh cilantro
1 small clove garlic
Generous squeeze lime juice
1/2tsp salt
Puree in blender or food processor until smooth. Chill until ready to eat.
Sweet Pickled Red Onions
I’ve used both brown and white sugar in this recipe. Both taste wonderful, but white sugar keeps the onions a beautiful bright pink.
1 large red onion
3/4 cup of sugar
1 cup white vinegar
1 whole star anise
4-5 cloves
pinch cinnamon (optional)
Using a mandolin or a very sharp knife, slice the onions as thin as possible (either in rounds or strips). Toss them and the rest of the ingredients into a sauce pot and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Remove from heat and let them cool. Place in the fridge until ready to eat. 