Enduring Winter [Charred Corn and Carrot Green Tabbouleh]


Unlike most springs, my yearning for a shift in diet, heavy in fresh vegetables and lighter fares, seems to be lagging behind with the warmer weather that will seemingly never come. 

We tap our toes impatiently, sigh deep and heavy sighs, and wait. And then wait. And then we wait a little more. Alas, it is still barely above zero in Ottawa some days. The afternoons tease with their warm rays blanketing our faces, uttering the promise of summer, but the cold wind clinging from the winter is persistent and enduring, vowing not to leave until the last drop of winter has been rung from our city. 


It’s been a long, long winter. I can’t imagine it being 35 degrees in this city, as it typically is in the throws of summer. Our baby tomato seedlings are ready to be drenched in sun, to fill our balcony with that familiar scent of summer and growth. We’re ready for our socks to be rolled and put away and our toes to breath and wriggle freely for the first time in months. Our dinners to be served al fresco with icy cold Riesling, our evenings to be spent loitering long past sun down as our laughs echo and fade into the dense summer air. But still, there is cold. 


This tabbouleh helps. Granted, it’s made with frozen corn which just doesn’t compare to it’s sweet, fresh counterpart….but it’s something. Something fresh and bright and healthy. Something to help shake the cravings for slow braises and heavy pastas. It’s delicious, and the corn that pops as you bite into it releases this lovely sweetness that balances all the tangy, lemony, fresh flavours that tabbouleh is known for. The carrot greens bringing in an earthiness and a slight bitterness that played well off everything else. If you’re enduring a long winter and need some sunshine, this is for you. I guess if it’s warm where you are you can have this too… but you better will us some sunshine while you do. 


Charred Corn and Carrot Green Tabbouleh
serves 6-8 as a large side

3 cups curly parsley, minced
1 1/2 cups carrot greens, minced
1 1/2 cups corn, fresh or frozen
1/2 English cucumber, diced
1 1/2 cups diced tomatoes (whatever is most ripe)
1 bunch scallions, sliced thin
1 cup mint leaves, minced
1 1/2 cups cooked bulgur (or quinoa if you’re gluten intolerant)


(adapted from a cozy kitchen)
1/2 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
2 tablespoon sumac
1 lemon, juiced + zested

Put a large, heavy skillet (preferably cast iron) over med-high heat. Pour in the corn and let it sit, until charred slightly (5 minutes), stir and let char some more. It should take about 10-15 minutes total. Once it’s got some nice colour, scoop onto a dish to cool. 

Get a big bowl and add all the chopped vegetables and toss to combine. Add in the bulgur and cooled corn and toss again, making sure everything is well mixed. 

Pour all the dressing ingredients except for salt and pepper into a bowl and whisk to combine (adding the lemon + zest). Add about 1/4 tsp salt and pepper and then taste and add more until you’re happy with the taste. 

Pour half the dressing over the salad and toss to combine. Taste and if it needs more dressing, add more. It should be nice and tangy with a bit of salad to balance. Serve with fresh or toasted pita, za’atar crackers or on it’s own. 


Oh, the Dramatics [Spicy Chickpea Salad Melts]

I’ve been struggling through the last few weeks.  Struggling to find sense and purpose in some days, feeling angry that I’m not where I thought I would be at this point in my life, crushing under the [self-induced] pressure of my late 20s (which, I know, is still very young and leaves plenty of time for change). It seems everyone is on a path these days, travelling towards their light at the end of the tunnel. Some days it feels like I’m a hamster running in a wheel. Constantly spinning, exhausted, but not going anywhere.  It’s hard to remember that despite this feeling, I am on a path even if it’s not the one I intended to be on. I struggle constantly with the decision to start over. To take a giant leap into the unknown not knowing where my feet will land and what will be there to cushion my fall, if anything. Life can be so scary sometimes. But through all the nerves and anxiety, I can still hear that meager voice challenging “…but isn’t it better to be happy?” and I’m starting to feel like, yes, it probably is. To be happy and terrified, or comfortable and miserable. It’s a question that’s not so uncommon with my age group, it seems. And though the answer appears so simple, it just isn’t that easy. 

I’m trying to take each day as it comes. To enjoy and embrace all the little things, as fleeting as they can sometimes feel. I’m lucky, selfish as it sounds, to have friends who are dealing with the same fears and struggles. It’s comforting to talk to someone that understands what it’s all about, how irrational and weighing those feelings can be.  

Oh, the dramatics of it all.  I hope I’m not the only one moaning and groaning over this – surely you’ve been (or are currently) there, too. I choose to believe you have and it brings us closer together as a result. See! That’s a nice way to look at it. You’ve always been so understanding.  And to thank you for listening, I’ve prepared some Chickpea Melts. That’s right. Chickpea. Melts. A creamy, dill-pickley, slightly spicy chickpea salad schmeared over a piece of grainy bread and topped with greens, tomatoes and lots of gooey mozzarella. If that doesn’t solve all the world’s problems, or at least whatever you’re struggling with today, I don’t know what will. So go ahead, feed your problems away and smile. It could always be worse.   

Spicy Chickpea Salad Melts
inspired by Madison at Mad Faux Cheese
makes 4 open-faced sandwiches

1 1/2 cups (approx. a small can) canned chickpeas
1 celery stalk, diced
1/4 red onions, diced very fine
2 tbsp Greek yogurt OR mayonnaise
1 tsp Dijon mustard
1 large dill pickle, diced
1/2 clove garlic, minced or pressed
2 tbsp fresh minced basil
juice form 1/2 lemon (or a whole lemon if you like it tangy!)
1 tbsp sriracha (+/- depending on heat tolerance) OR 1/2 tsp (+/-) cayenne pepper
6 slices crusty multigrain bread
greens of your choice (I like torn kale)
sliced tomatoes
1-2 cups shredded mozzarella (or fresh, torn mozzarella)

fresh ground pepper

Pour rinsed chickpeas into a flat, high sided dish, drizzle with a few glugs of olive oil and mash with a fork or potato masher until mixture starts to stick together. No need to be fussy, it’s even tastier when you get a whole chickpea in a bite. 

Add in the celery, red onion, mayo, Dijon, pickle, garlic, basil, lemon juice, sriracha or cayenne and a good pinch of salt. Mix and taste for seasoning. Add more lemon, salt or cayenne if needed. 

Preheat oven to 400.

Slice your bread, lay on a baking sheet and top each with 1/4 of the mixture. It may seem like a lot but trust me. Just trust me. Top the chickpea salad layer with some greens, a layer of tomatoes and mozzarella. Sprinkle with pepper and pop in the oven for 10 minutes until golden. If necessary, turn the oven on to broil to brown the cheese in the last minute or two. 


Good for What Ails You [Spicy Bloody María + Slow-Roasted Tomato Vegetable Juice]

Good for what ails you. Or so I tell myself. 

I’ve been known to turn to spicy tomato based drinks whenever I start feeling under the weather. Bloody Caesars are my standby, their endless substitution and ability to take on big flavours so well means I never tire of them. But bloody marys? Eh. Never been all that excited about them. Plain old tomato juice, some worcestershire sauce, hot sauce and vodka… yawn. Nothing about them has ever stood out to me enough to order one off a menu. 

That is, until I started making my own tomato juice base. This is where you can pump in some big, bold flavours to amp up the appeal of your bloody mary. Roasting the tomatoes until their juices are sweet and concentrated gives you a great base to start with. If you just pureed the roasted tomatoes, you’d have a pretty killer tomato juice. But I wanted to pump things up even more than that. And this juice is BIG. Lots of complex flavours, lots of spice and depth. 

I’m dealing with a nasty bout of bronchitis right now and I can safely say that this did not cure it. But it did bring a smile to my face on an otherwise crappy day. I imagine this version of a Bloody Mary would be well-received at a mid-afternoon brunch (or a morning brunch… but I’m a lush so I understand if you’d like to push this to after 12pm). Drink it and be healthy…and drunk. 


Roasted Tomato Vegetable Juice
makes approx. 6-8 cups

10 roma tomatoes (about 3 lbs)
2 jalapenos, cut in half + seeds and veins removed
3 stalks of celery, rough chopped
1/3 white or yellow onion, rough chopped
1 tbsp horseradish
1 tbsp white sugar
1/2 tsp cayenne pepper (more or less depending on spice tolerance)
sea salt
fresh ground pepper
Juice from 1 lemon (2-3 tbsp)
1 1/2 cups water

Preheat oven to 300. 

Slice tomatoes in half lengthwise and place on a baking sheet cut-side up. Do the same with the jalapenos but removed the seeds and veins. Roast for 40 minutes or until they’ve shrunken down by about half. They should be slightly wrinkled and dry-looking around the edges.


Dump the tomatoes, celery, jalapenos, onion, horseradish, sugar, cayenne, a few pinches of salt and pepper and water to a blender or food processor and blend until smooth. At this point you can drink it as is or pour through a mesh-strainer. I prefer a smooth juice so I always strain mine. If it’s too thick, add water to thin it out a bit. Chill and serve. 

Spicy Bloody María
makes 2 cocktails

2 ounces white tequila
6 ice cubes, whole or crushed
Worcestershire sauce, 2-3 dashes per glass
Tabasco sauce (or hot sauce of choice), as much as you like (I do 3 dashes)
4 cups roasted tomato vegetable juice
2 celery stalks, optional (garnish)
green pimento-stuffed olives, optional (garnish)

Put a few ice cubes in each glass and top each with 1 ounce of tequila. Add your worcestershire and Tabasco sauce and top with the tomato vegetable juice. Garnish with celery stalks and olives, if using. 


Speedy Meatless Monday [Caramelized Fennel, Roasted Garlic and Tomato Soup with Lemon]

Spring may be inching closer, but that doesn’t mean the lingering chill in the air can’t be battled with a warm bowl of bright, fragrant soup. 

Today’s meatless Monday dish has spent many cold, winter nights wrapping my bones in a blanket of steaming hot, vibrant red soup made rich with the addition of savory caramelized fennel and roasted garlic. The splash of lemon at the end brightens the deep flavours and balances everything out. It’s a lick-the-bottom-of-the-bowl sort of soup and one that’s especially well-received when there is little in your fridge to make a meal out of, as seems to be my case lately. 

If your evenings are cool and you need something soothing, this soup will fit the bill wonderfully. 


Caramelized Fennel, Roasted Garlic and Tomato Soup with Lemon
serves 2 as main, 4 as sides

1 large bulb fennel (about 1 1/2 cups), diced
olive oil
1 head of garlic, roasted*
1 can (1/2 cup) tomato paste
4 cups chicken or veg stock
1 cup water
2-4 tbsp fresh lemon juice, depending on taste
salt and pepper to taste
fennel fronds, optional

Drizzle a pan over med-high heat with a few glugs of olive oil and let it get hot. Add the fennel and a few pinches of coarse salt and let it cook, stirring every 5 minutes or so, until deep brown and caramelized around the edges, 20-30 minutes.

Add the tomato paste and roasted garlic cloves and cook until the paste has deepened in colour and become very fragrant, 6-7 minutes. Add the stock and water, bring to a boil and stir, scraping the bottom of the pot to release all the flavourful bits of fennel and tomato paste. Turn down to a simmer and let it bubble away for 20 minutes. Puree if desired (I like it smooth, but there is nothing wrong with a chunky soup). Add lemon juice, 1 tbsp at a time and taste to see if you’d like to add more. Taste for salt and add more if needed. Ladle into bowls and garnish with fennel fronds and a drizzle of olive oil. 

*Roast Garlic
cut top off garlic, drizzle with olive oil and salt, wrap in foil and roast at 400 until golden brown, 30-40 minutes. Let cool, squeeze cloves out into soup. 


MacGyvering Lunch [Anchovy Butter Toast with Spicy Tomato Jam & Broccoli Rabe]


I always imagine what chef’s and other food writers eat when no one is looking, when their fridges are almost empty save for a bit of produce and pantry basics. In my mind, they use these few ingredients to whip up extravagant dishes, the way MacGyver might tunnel his way out of a sticky situation with nothing but a paperclip and coffee spoon. 

After interviewing a few chefs for other publications and learning that the meals they have once their aprons come off are less than gourmet, I realize that maybe I’m not alone in my pursuit for simple, but satisfying meals when the rare downtime happens. Eggs typically play a primary role in most of my quick meals, but while I was prepping to make lunch last week and realized the fridge was egg-less, I felt a little panic in the pit of my gut. What does one DO without eggs?! A thought I’m rarely faced with. I peered into the crisper and saw the bundle of broccoli rabe I’d purchased a few days ago and figured that, some greenhouse cherry tomatoes and a few leftover anchovies would have to suffice. What I didn’t realize was that this meal would become one of my favourites to date. The salty, rich anchovy butter, spicy-sweet tomato jam and bitter rabe make for a a mouth explosion I really wasn’t expecting. I’ve made it twice since and it’s still not let me down. This is one for the books and I hope you agree! 

Anchovy Butter Toast with Spicy Tomato Jam & Broccoli Rabe
serves 4 as an appetizer or snack

I used a white country loaf because I had it on hand, but Rye bread would be a nice substitution, too! 

4 thick slices of crusty country bread 
2 tbsp Anchovy Butter, recipe follows
4 tbsp Spicy Tomato Jam, recipe follows
1/2lb garlicky broccoli rabe, recipe follows
Fresh ground pepper
Parmesan cheese, shaved into big pieces (optional)

Preheat oven to 400. 

Spread 1/2 tbsp anchovy butter on each slice of bread. Top with tomato jam. Place on a baking sheet and bake until bread is crisp and golden around the edges. Remove from the oven and top with rabe. 

Top with fresh ground pepper and Parmesan shreds. 

Anchovy Butter
3 anchovy filets (packed in oil), strained
1/2 cup butter, room temperature

In a food processor, add the anchovies and give it a couple whirls so they break down. Add the butter and blend until anchovy is well incorporated into the butter. Keep at room temperature until you’re done with this recipe, and then put it in the fridge for anytime you want a salty, savory bite. 

Spicy Tomato Jam
3 tbsp olive oil
1 1/2 cups grape/cherry tomatoes
generous pinch red pepper flakes
salt, to taste
drizzle of honey

Add the olive oil and tomatoes to a heavy pot over med-high heat. Cook until tomatoes start releasing their juice and slumping down into a sauce-like consistency. Add the red pepper flakes, salt and a squeeze of honey and let cook until the sauces reduce and it’s slightly thickened., 10 minutes. Spoon into a sealable jar and set aside for toast. The rest will keep in the fridge for a week or two (and makes a great accompaniment for eggs - surprise, surprise!).

Garlicky Broccoli Rabe
1/2lb broccoli rabe (rapini, broccolini)
olive oil
1 clove garlic
salt, to taste

Bring a large pot of water to a boil. Trim the thick ends of the rabe off and cut into small tree-like piece. Plunge them into the boiling water for 30 seconds, remove and drain. 

Heat 1 tbsp olive oil in a skillet over medium heat. Add the garlic, cook for 30 seconds. Add the drained rabe and toss until fragrant and bright. 



Farmers, Chefs & Markets [Heirloom Tomato Tart w Lemon Ricotta & Cornmeal/Thyme Crust]

We rose, slower than usual, from our slumber Sunday morning, sipped our coffees as we rubbed our eyes, and had a small breakfast. We knew saving space in our tummies would pay off as we were in for a treat later in the afternoon. 

As we pulled into the parking lot of Brewer Park, the current home of the Ottawa Farmers Market, it was apparent that this was no regular day at the market. The parking lot swelled with cars and chipper market-goers toting bags spilling over with vibrant locally grown produce and fares. We parked, far quicker than we imagined, and set our sites on the white tent that stood taller and more elegantly than all the other vendor booths. This was where we would soon share a meal with locals food-lovers, farmers and chefs alike. This was Ottawa’s 2nd annual Harvest Table. 

Harvest Table is a much-anticipated yearly event, organized by Savour Ottawa, that offers patrons an opportunity to celebrate Ottawa’s ample harvest and culinary artistry by enjoying a meal with the hard working folks who both grow and prepared it. It brought some of the cities finest chefs, hardest working farmers and food-loving residents together under one charmingly decorated roof… err.. tent. 

As we wandered the market waiting for lunch to start, we happened upon the C’est Bon Cooking tour, offered with Cream of the Crop tickets ($75 as opposed to $60 for the lunch alone) and we listened in as Paola St George, tour guide extraordinaire, expertly navigated the market followed closely by a crowd of wide-eyed, eager guests hungry for every bit of information she had to offer… or maybe it was the tantalizing samples they were hungry for. Either way, people were happy. So happy. And it was lovely to see everyone so anxiously gobbling up the full market experience. We listened in for a few minutes as Andy Terauds, owner of Acorn Creek Gardens and vice-president of the market itself, spoke about his farm but trailed off when we spotted Somerford & Halls booth. [Side note: if you’ve not been to check out C’est Bon Cooking, I urge you to click through to the link above. Team building, cooking classes, Byward Market food tours, and so much more!] 

As we made our way to our table, Impromptu Strings setting the mood with their artfully performed classics, we took our seats, scanned the airy, outdoor space and breathed in the whole atmosphere. The tables were charming and simple, centerpieces made up of richly hued flowers and greens mixed with small tomatoes vines and kale, truly making use of every bit of summer’s harvest. Already present at the table was a platter of antipasti ripe with elk sausage, wild vegetables, edible flowers, soft cheeses and a deep purple blueberry ketchup. We passed it around the table as we acquainted ourselves with other diners over Kichessippi Beer’s Natural Blonde & a choice of either Chardonnay or Cab Franc from Casa-Dea Estates Winery. The Cab Franc was lovely; great acidity and a smooth plummy flavour. 

The antipasti platter disappeared as quickly as it came, and we were served course after course of exquisitely executed dishes; Chilled Strawberry Melon Soup with Goat Cheese, Grainy Potato Salad with generous hunks of egg, Harvest Table Farm Salad filled with local veg, Fresh Basil Ravioli with Tomato Sauce (easily my favourite - the ravioli were pan-fried similar to gnocchi and exploded with a warm, delicate basil filling), Roast Beef with Summer BBQ Sauce, Heritage Breed Pork Duo (pulled shoulder and belly), a vibrant Tomato & Zucchini Millefeuille with Goat Feta, Swiss Chard with Heirloom Carrots and Cinnamon Honey, New Fingerling Potatoes with Jalapeno & Onion Confit, and finally, a variety of tantalizing summer pies bubbling over with fresh fruit filling.

I’m not sure how we managed to avoid slipping into a food-induced slumber right there at the table while we digested our pie and applauded the work of restaurants, chefs, farmers & food producers, volunteers, organizers and sponsors for their magnanimous efforts in putting this event together. It was an experience I won’t soon forget. The honour of dining in the presence of those who have toiled endlessly (particularly after a hard, drought-filled summer) to grow and produce our food, and the chefs who work long, often-thankless hours to prepare dinner so we can sit back, relax and enjoy left me feeling an overwhelming amount of gratitude. When the option to attend rolls around next year, I hope you’ll join Savour Ottawa in celebrating our great city’s harvest, farmers and chefs - there are so few events that bring all of these together to truly tell a story of Ottawa’s food and people. 

After such a fantastic meal, I was inspired to create something with the beautiful heirloom tomatoes we grabbed on our way out. This tart is simple to make and so pretty to look at. I almost felt guilty cutting into it… but once I did, my guilt quickly faded away into the buttery layers of crunchy dough and sweet, warm tomatoes. 

Heirloom Tomato Tart with Lemon Ricotta & Cornmeal-Thyme Crust
makes 1 10” pie

Cornmeal-Thyme Pate Brisee
adapted from Martha Stewart

2 cups flour
1/2 cup cornmeal
1 tsp salt
1 tbsp fresh thyme leaves (stems removed) 
1 cup unsalted butter, frozen cut into small pieces
1/4 – 1/2 cup ice water

In the bowl of your food processor, combine the flour, cornmeal, salt and thyme. Pulse the processor until butter pieces are about the size of a pea. Add water in 1 tbsp at a time until the dough starts to hold itself together. It should stick easily when pinched together. Dump the dough out and press together in a loosen ball. Divide in half and place each portion onto a piece of plastic wrap. Wrap each in the plastic and press into a flattened disc. Refrigerate for 1 hour (Make ahead: can be made 1 day ahead and kept in the fridge). 

Remove 1 round of dough from the fridge and roll out on a lightly floured surface to approximately 1/4” thick. Press your dough into a 10 x 1 1/2” pie plate. Trim the excess dough off the edges and crimp the edges if you’re into that sort of thing (I totally am, but as you can see, I’m not the best at it as a result of my big clobber mitts - you can just leave the crust as it is…we’ll call it rustic. Shhh!). Place in the fridge to cool for 30 minutes or until you’re ready to start prepping the filling. 

1lb Heriloom Tomatoes, sliced into rounds
1 tsp coarse salt
3/4 cup high quality ricotta
1 tbsp lemon zest (about 1 large lemon)
1/4 tsp salt
fresh ground pepper

Preheat oven to 350. 
Remove the tart shell from the fridge. Prick all over with a fork and bake until golden brown, about 20 minutes. 

While the shell bakes, toss the sliced tomatoes and salt together in a colander. Let it sit in the sink or over a bowl, tossing gently every few minutes. 

In a small bowl, mix the ricotta, lemon zest and salt. Stir well to combine.  

Once pie is removed from the oven, turn heat up to 375. Spread the ricotta on the pre-baked pie shell. Arrange tomatoes around the pie plate in two layers. Give a few generous grinds of pepper and place in the oven until tomatoes are soft and reduced in size, about 40 minutes. If you notice the crust cooking too quickly, just lightly cover the pie with tin foil. 


Finding Burgatory [Bison-Apple Burgers with Sage-Jalapeno Pesto & Smoked Blue Cheese]

Brace yourselves. I’m about to share something with you that I don’t divulge often. It’s something that is usually met with double-looks and wide eyes. Some conclude I’m crazy, others simply write me off as a friend. Are you ready for this? 

I don’t really love burgers.  [….I’ll wait for your eyes to return to normal size.]

Are we good? I hope so. 

I just…don’t. They are big and awkward, messy and fall-aparty. Too many restaurants serve them with buns that are rock hard, causing the patty and toppings to spill out the back end. The same can be said for patties that are flavourless, over-cooked and resemble softballs made of ground beef. Unappetizing at the best of times. (It should be said that I have not visited Black Cat Bistro for Burger Tuesdays OR Absinthe Café for their Benevolence Burger….yet).

Upon finding some beautiful ground bison from La Maison Du Gibier, I decided it was time to take matters into my own hands. My goal, to make a burger that fulfilled my needs. A patty as flavourful as it is moist, seasoned properly, seared to a perfect crust on the outside but slightly pink in the center. A thin bun that is buttery and soft, with a good crunch when toasted. Toppings that compliment but don’t overpower the meat or fall out the second you touch the burger. All very simple needs, but they seem to be lacking from so many burgers these days. 

I was entirely happy with the way the burger came out. The recipe came together quickly and with ease. The perfect weeknight burger, to be sure.  The apples gave the bison a slightly sweet kick, while the pesto and smoked blue cheese gave it that bit of extra depth and saltiness needed to take it over the top. A successful experiment in my burger diaries. 

If you have an aversion to burgers as I do, perhaps even if you don’t, you must give this burger a chance. It might be just the ticket you need to find your burgatory. 

Bison-Apple Burgers with Sage-Jalapeno Pesto & Smoked Blue Cheese
serves 4

Note on Bison:
Finding a quality bison is half the battle here. Choose a locally sourced meat from a butcher or market you trust. 

Note on buns:
I used some thin and butter onion buns from Rideau Bakery. I like a thin bun that’s soft, but use whatever you like best. Brioche buns would be delicious, too.

Note on cheese:
If you can’t find smoked blue cheese (often referred to as ‘Blue Haze’), a Danish blue cheese will work well, too. 

2 lbs ground bison meat
2 small apples (1 large), peeled
1 tbsp balsamic vinegar
2 tsp dijon mustard
1 tbsp fresh sage, minced
1 tsp sea salt 
fresh ground pepper 

1 jalapeno, seeded, rough chopped
1 cup fresh sage, loosely packed 
1 small clove garlic
1/4 cup olive oil
2 tbsp freshly grated Parmesan (optional)
salt and pepper

To Serve:
Sliced tomatoes
Smoked Blue Cheese

For the Pesto:
Place everything but the Parmesan, salt and pepper in a food processor and blend until smooth. Stir in the Parmesan, a pinch of salt and fresh pepper. Taste and adjust seasonings to your liking. 

For the Burgers: 
Grate the apples into a large bowl and add the rest of the ingredients. Use your hands to smoosh everything together until it’s just combined (try not to overmix). Form the meat into 4-5 patties and make a small indentation in the center (this helps the burger cook evenly). Sprinkle the patties with a bit more salt right before frying.

Lightly coat a cast iron pan in vegetable or canola oil and heat over med-high until oil is shimmering. Place patties in the pan, 2 at a time, for 2 minutes on each side. They should be beautifully golden when you flip them. 

Toast up your buns, place a patty on each and top with a slather of the pesto, a few crumbles of blue cheese and a slice of ripe tomato. Serve with an ice cold wheat beer like Erdinger. 


Expanding my Taco Horizons [Crispy Shrimp Tacos with Tomato Broth and Quick Pickled Vegetables]


Did you just get so excited? I know I did. 

The word ‘taco’ brings about emotions in me that food shouldn’t be able to. I get excited from the pit of my tummy to the tips of my toes when I hear that sacred word. TACO! It happened again. Oh god I love them so much. 

Whenever my mom asks my sister or I what we want for our birthday dinners (yes, we still get to pick whatever we want even though we’re both well into our 20s) its consistently a resounding “TACOS!” or “FAJITAS!”. We do love our Mexican food so very much. So much, in fact, that Mr. GL doesn’t much like to be around me when I’m eating Mexican because I turn into a rabid dog focused only on stuffing as much of everything-on-the-table as I can in one tortilla. Often I fill my tortilla so full that I end up eating it with a fork and knife, defeating the whole purpose of tacos all together. Oh, what a life. 

Over the summer I had the pleasure of dining Ottawa’s SideDoor Contemporary Kitchen & Bar a few times and was amazed to learn that there was more to tacos than Old El Paso had told to me.  How pathetic, right? Somehow I believed that tacos were a thing of merely taco seasoning and ground meat. I feel ashamed to tell you this, but we’re friends. And friends tell each other the truth. My eyes were opened. And tacos have never been the same. Not that I plan on wiping Old El Paso from regular rotation around here, that will never happen, but I shall be expanding my taco-horizons. 

When I accidentally stumbled across a recipe for crispy shrimp tacos this week, my world came to a sudden halt. A doughy taco shell, stuffed full of a cumin-spiked tomato, shrimp and cilantro mixture and then… get this, are you ready? Rolled up and DEEP FRIED. The resulting roll is somewhere between a taco and a taquito, bursting with this extremely bright and fresh filling. It was a game changer. A life changer. A WORLD changer, if you will. I know you won’t be surprised to learn it’s a recipe from White on Rice Couple's stunning blog. They are the cat's ass, Diane and Todd. If you haven't been for a visit, I'll wait here while you go and take a look. Go ahead. Right now. I insist!

See what I’m saying? Brilliant. And those photos? Forget about it. I can only dream of being that kind of talented some day.

These tacos are so good I didn’t even sit down to eat them. I stood there, hanging over the counter, tossing them back as fast as I could. What a pretty picture that paints. I served some quick pickles alongside to contrast with the rich filling and they were a perfect addition. 

Crispy Shrimp Tacos with Tomato Broth and Quick Pickled Vegetables
adapted from White on Rice Couple 

The recipe calls for corn tortillas, but my market had run out the day I went in to grab some. I urge you to try and find some at your Latin Market, their flavour is so much better than flour tortillas, I find.  

Taco Filling
1 tbsp olive oil
1/2 sweet onion, diced
2 garlic cloves, minced
2 jalapenos (or chilies of your choice), diced
1 tsp ground cumin
3-4 medium sized tomatoes, diced
1lb shrimp, peeled, de-veined and cut into 1/2” pieces 
3 tbsp fresh cilantro, chopped
Oil for frying, enough to fill 2” in your frying pan (preferably peanut or Grapeseed oil)

8-10 corn tortillas
Tomato Broth (recipe follows)
Quick pickled vegetables (recipe follows)

In a large saute pan, heat the olive oil over medium-high heat. Add onions and let them sweat until translucent, about 3 minutes. Add the garlic, chilies and cumin and cook for another minute.  Add the tomatoes and shrimps and cook, stirring occasionally, until the mixture is about ketchup-consistency. It shouldn’t be too watery. Stir in the cilantro, remove from heat and let cool. 

Roll and Fill the Tacos;
Fill frying pan with oil to a depth of about 2”. Heat the oil to about 350-375 or until a drop of water sizzles when you flick it in the oil. 

Two at a time, drop the tortillas in the oil for 1 second just to soften. Place on paper towels to drain. 

Lay tortillas flat and spoon 2-3 tbsp of the mixture onto one side of the tortilla. Roll them up tight (ends open) and secure with a tooth pick. Repeat until no more filling remains. 

Place tacos, 3-4 at a time, into the hot oil for 1.5 minutes. Flip over and cook for another 1 minutes until golden brown. 

Place fried tacos on paper towels to drain. Serve with tomato broth and quick pickles. 

Tomato Broth;
3-4 tomatoes, rough chopped
1/2 sweet onion, rough chopped
2 cloves garlic, smashed

In a blender, puree all ingredients until smooth. 
Pour tomato puree into a sauce pan and bring to a boil. Reduce heat and simmer until reduced by about 1/3. It should be a soupy consistency. 

Quick Pickles
1/2 cup cauliflower florets
2 jalapenos, sliced into rounds
2 carrots, cut into thing strips
1 small daikon, cut into thin strips 
1 1/2 cups white wine vinegar
1 3/4 cups warm water
2 1/2 tablespoons sugar
large pinch of salt
Large mason jar

In a bowl, add the vinegar, water sugar and salt. Whisk until sugar dissolves

Place half the cauliflower and jalapenos into the bottom of the jar. Add the carrot/daikon strips, and finish with the rest of the cauliflower jalapenos. Pour pickling bring over until the jar is filled and vegetables are submerged. Place the lid on the jar and let pickle for at least an hour in the fridge. These will keep for 1 week. 




Damned by Writers Block [Vegetarian Chili with Cinnamon Yogurt]

I haven’t been taking as much time to write lately. Of course, all the normal things that life brings with it tend to stand in the way, but this time it’s something different.

Writers block. My head, knock on it as hard as I may, will not answer. Sometimes I wonder if it’s taken a vacation somewhere wonderful and left me behind to fend for myself. How terribly rude that would be. I have an arsenal of photos and recipes to share but when I sit down, excited to share them with you, I just can’t muster anything. There’s been a lot of “I like to eat…” and “This tastes good…”. And really, you deserve more than that. Especially when I’m sure, or at least semi-sure, I can provide you with something more entertaining than single syllable, unimaginative description of what graced my plate last night.

This morning, rather than laying the guilt trip I’ve been giving myself on any longer, I made a life-sized pot of peppermint tea, set up a nice comfy spot on the couch beside a sleepy black cat, and started to read anything food related that I could. While I certainly was inspired to write, it wasn’t really condusive to what I wanted to talk about. So here I sit, spilling my brainless guts out to you in hope that I’ll eventually get back onto a topic that will lead me to the recipe I want to share today.

However, since that’s not happening and I’m sure I could yammer on all day about how writing isn’t always the easiest of tasks, and how blog writing can be a lot of pressure sometimes, and how I’m sure if I listen hard enough I could hear the crickets who have inhabited my brain, I’ll jump right into the meat it. Which is not the most exact way to describe it, since today I’m talking chili. A meat-less, but still seemingly meaty, chili that’s packed with so many flavours, textures and colours that it makes the addition of meat completely unnecessary. I top mine with a dollop of cinnamon-spiked yogurt for added earthiness and something to tame the spice. 

I also just happened upon a bottle of Muskoka Brewery’s dark Harvest Ale on my way home from work last night. So intead of using the stock I had, I opted for that instead. It gave it a bit more depth and earthiness with just a touch of bitterness. I loved the way it pairs with the smokey flavours. 

Vegetarian Chili with Cinnamon Spiked Yogurt
adapted from 101cookbooks Pierce St Vegetarian Chili

This chili is so easily adaptable to both your personal tastes and whatever you happen to have in your pantry. Don’t like beer? Add stock or water. Don’t like chickpeas? Add black beans. Do what makes your mouth happiest. Afterall, if chili doesn’t make you happy, you’re not doing it right.

I thought I had a can of chipotle peppers at home but it turns out I was wrong. I’m going to call for them anyhow, but in a pinch, a tbsp or two of smoked paprika adds a nice smokey kick.

1 large yellow onion, diced
olive oil
2 shallots, diced or sliced thin
8 cloves of garlic, rough chopped
1-2 tablespoons of ginger, peeled and grated
2 jalapenos peppers, seed and ribs removed and diced fine
2 tsp ground cumin
2-4 tbsp chili power (depending on how much spice you like)
1-2 chipotle peppers (from a can with adobo or dried and rehydrated), chopped
sea salt
1 28oz can of crushed tomatoes
1 750ml (26oz) bottle of favourite dark ale
1 can chickpeas
2 cups lentils (I used brown, you can use your favourite or a mixture)
1/3 cup potted barley
1/3 cup bulgur
1 large sweet potato, cut into small cubes
1 cup plain greek yogurt
1 tsp good quality ground cinnamon

Topping options; fresh chopped cilantro, reserved jalapeno, minced red onion, feta cheese, olive oil

Sweat the onions and shallots in some olive oil in a large pot over medium-high heat. Once they’ve become translucent, add the garlic, ginger, jalapeno, cumin, chili powder and chipotle peppers. Cook for another 1-2 minutes until everything is very fragrant. Add the can of tomatoes and the beer. Give everything a good stir. At this point, have a taste of the liquid mixture. Add salt to taste and more spices if it’s not hot enough for you.

Bring to a boil. Once boiling, add the chickpeas, lentils, barley and bulgur. Turn heat down to a simmer and let cook for 15-20 minutes. At this point, carefully have another taste for seasoning. Adjust to your liking. Add the cubed sweet potato. If the mixture is becoming too thick, add water 1 cup at a time too thin it out. Cover again and let simmer for another 20-30 minutes.

While cooking, mix yogurt and cinnamon in a small bowl. Refridgerate until ready to serve.

Spoon chili into big bowls and top with yogurt and whatever else your heart desires.

Take a bite and feel your mouth turn up in a toothy grin only a big bowl of chili can provide.

That’s the bite, right there, that makes me supremely happy. Messy, unattractive, spicy and perfect. 

And of course, it tastes even better the next day. I am mowing through bowl #3 in 24 hours.  


No Bake Takes the Cake [Lasagna Caprese]

I came home tonight with full intentions of sharing a Frozen Lemon Soufflé with you. But given the circumstances, that can wait. Who cares about delicious light-as-air frozen lemony desserts, anyhow? (I do. A LOT. But it can wait one or two days, can’t it? CANT IT!?)

While I was sitting at my desk this afternoon, day-dreaming as is common after lunch, an idea popped into my head. Lasagna. But not just any lasagna. Caprese lasagna. Say it again with me, Capreeeese lasaaaaagna! Nice. Now if you’re like me, you’ll need to pick your jaw up off the floor before we continue. And I don’t mean to sound as though I’m tooting my own horn. But I totally am. I’m sorry.

(For some reason I have a much easier time copying recipes from my cookbooks to a notebook before cooking. It’s an OCD thing. And one that keeps my cookbooks free of stains)

Caprese salad is an Italian classic from the region of Campania that’s made up of tomatoes, basil, mozzarella and finished with a drizzle of of fruity olive oil and some fresh cracked pepper. That alone is enough to make me and most others weak in the knees, but with the addition of soft lasagna noodles and the ingredients layered between them, it was, in a word, perfect. Fresh, colourful, simple and packed full of flavour. It’s also a wonderful dish to use up all the tomatoes and basil you’ve no doubt planted and are starting to pop up right this second.

The only unauthentic part of this dish is the switch from fresh basil to basil pesto. I was hesitant about adding a sauce or dressing, but was worried the dish might feel a little dry. The pesto is the perfect compromise and helps it feel creamy and smooth. Plus, the look and colour of the pesto make me feel swoony.

(I wasn’t going to post this picture, but I had to because it was so funny. I started pouring the olive oil and taking a photo at the same time and thought I was oh-so-coordinated before I realized I was pouring olive oil everywhere. Turns out I’m not nearly as talented as I seem to think)

Because there are so few ingredients in the dish, it’s important you get the best ones you can find. Ripe tomatoes, fresh basil, and high quality cheese and olive oil are all majorly important in making this lasagna as delightful as it is. If you’re ever going to spend a little extra on something, now is the time.

Perfect for an evening thats too hot too turn the oven on, and even better paired with a hunk of grilled meat or tofu on the side.

Lasagna Caprese

I assembled this on individual plates the way you would a typical Caprese, but it would be just as lovely served family style from a glass casserole pan. If you’re planning on doing it that way, don’t worry about folding the noodles. Just layer them, add a thin layer of pesto, tomatoes and cheese etc etc.

The pesto recipe here belongs to Marcella Hazan and is from her brilliant book
Essentials of Classic Italian Cooking. She approves of the food processor method, so I feel safe in saying it is absolutely authentically Italian. So there.

2 cups tightly packed basil leaves, plus a few leaves to garnish each plate
3 tablespoons pine nuts, plus 2 tbsp to garnish
1/2 cup olive oil
2 garlic cloves, chopped fine before being added to the processor
1/2 cup grated Parmigiano Reggiano cheese
2 tablespoons grated Romano cheese
3 tablespoons butter, softened

12 lasagna noodles, boiled according to package instructions
4 large vine ripened tomatoes
1 1/2lbs fresh mozzarella
the best olive oil you can afford, to garnish
balsamic vinegar to garnish (optional)
fresh cracked pepper

Put first 4 ingredients in the bowl of a food processor and blend until creamy. Transfer to bowl (or leave in food processor bowl, but it’s a bit of a pain) and stir in cheese and butter. This gives it a nice rustic texture.

On each serving plate, place two slices of tomato. Top with one lasagna noodle, letting one half of it extend over the tomatoes. Spread 1 - 1 1/2 tbsp pesto over the half of the noodle that tops the tomatoes. Fold the noodle back over itself so it covers the pesto. Place two rounds of mozzarella on top of noodle. Place another noodle on top, spread with pesto and fold over. Repeat steps one more time ending at the mozzarella. (tomato, noodle/pesto, mozza, noodle/pesto, tomato, noodle/pesto, mozza = voila!)

Top each plate with a few basil leaves, a good drizzle of olive oil, some pepper and a little balsamic (if you like balsamic).

See? How easy was that? Almost too easy, am I right?