Tagged: summer

strawberries + pepper

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Chris was heading to Ottawa for a couple days (work) and leading up to the trip he was working a little later then usual. So the evening before he left I thought I’d make dinner. I made these to eat when he came home, while we waited for dinner .  We started with a little pepper but by the 4th one we were covering them in pepper.

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INGREDIENTS:

  • Fresh strawberries
  • baguette
  • goat cheese
  • cracked black pepper
  • olive oil

DIRECTION:

  1. Slice the berries and mix with some honey or agave nectar.
  2. Slice and lightly brush some olive oil on the bread toast up in the oven.
  3. Spread some goat cheese and strawberries
  4. Top and sprinkle with cracked black pepper!

Perfect summer snack.

 

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ice cream

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I was so excited to make ice cream. I went out and bought everything days before I had time to make it. I searched through MILLIONS of recipes and put together the best of about 3 different ones. Deciding the perfect flavor was a challenge in it’s self. There is so much you can do and so many flavors I wanted to try. I finally settled on vanilla bean and date.

I spent hours heating, separating eggs, cooling, freezing, stirring, freezing and stirring, and waiting….a lot of waiting. When it was finally ready (minutes before we were ready to head to bed). I ran to the freezer and dunked my spoon into the perfect frozen creamy mixture. Paused. I called for Chris to come try, he hurried into the kitchen “Is it awesome?” he was grinning. “Sure is!” I gave him a big spoonful. With a mouth full he looked confused and worried…. It was then that I broke it to him “It’s awful, what’s wrong with it??” He slowly swallowed…. Another pause, and then cautiously  “It’s not very good, babe”. We stood in the kitchen in silence for a moment. Sighing, I went to the couch and slumped down. “Why is it sooo bad??” I asked the universe. Chris joined me a couple minutes later and trying to comfort and help with the confusion  “Maybe you need more sugar?”.  SUGAR!!! I FORGOT THE SUGAR!! I burst into laughter! Chris just shook his head.

After confessing the horrible mistake to a few others we got some pretty great encouraging feedback, from “stir in some honey to sweeten it” and “dump into a blender, add some sugar and make a milkshake” … Today I took it out of the freezer to try to mix in some honey. It was rock hard so I let it melt a little. I stirred in some honey…then some more…and a little more. It still didn’t taste right. I shoved it angrily back into the freezer.  I pulled it out again when it had froze.  Still tasted like it was missing sugar. I wasn’t going to waste any more honey on this stupid ice cream. I took some quick photo’s and slammed it back into the freezer. I haven’t the heart to throw it out just yet….maybe tomorrow.

 

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INGREDIENTS:

  • 2 cups whipping cream
  • 4 cups heavy cream
  • 6 egg yolks
  • 1 CUP OF SUGAR
  • 2 vanilla beans  ( If you don’t have vanilla bean, use 2 tsp vanilla extract )
  • handful chopped (pitted) dates

DIRECTIONS:

  1. Mix 2 cups of heavy and 1 cup of whipping cream in a pot
  2. Heat it on low
  3. Slit the Vanilla bean and scrape the seeds
  4. Add it in the cream mixture
  5. Chop and add dates to cream mixture
  6. Remove from heat once scalded ( Boiled )
  7. Whisk egg yolks and sugar  till it is light and creamy
  8. Pour 1 cup of heavy and whipping cream that we heated, in the egg yolk slowly and keep whisking while pouring
  9. Add the egg yolk mixture to the remaining heavy and cream mixture, blend in blender then strain back into pot
  10. Heat this mixture on very low till the custard thickens
  11. Keep stirring throughout
  12. Do not over cook, otherwise the eggs will curdle!!!
  13. Cool the custard in an iced bowl
  14. Once cooled, mix it with the remaining 3 cups of heavy cream

If you have an ice cream maker, just pour the mixture in the bowl and make ice cream as per manufacturer’s instruction

Making Ice Cream Without A Machine:

1. Prepare your ice cream mixture, then chill it over an ice bath.

2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.

3. After 30 minutes, open the door and check it, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results, or hand-held mixer. But since we’re going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 3-4 hours to be ready to transfer.

6. It’s best to transfer to metal loaf pan and cover with plastic wrap. Put back in the freezer and leave another hour or two.

7. Scoop and serve!

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I guess I’ll stick to the experts for now when it comes to ice cream making.  I think the recipe still works and if done properly, you’ll have some deliciously awesome homemade ice cream. I will give it another shot. But, I need sometime to get over my disappointment. I had such high hopes.

 

whole wheat waffles

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This was the most perfect spring weekend. Chris was painting all Saturday so I spent the entire day blasting music, planting herbs, wild flowers and vegetables in our plant pots. It was amazing and super relaxing. When Chris came home that evening we drank our first beers outside on our deck! Summer is almost here, I can’t wait!

Sunday morning I woke up pretty early and started my Sunday post project! Whole wheat waffles topped with honey and marscapone cheese. I was just done the mixing when Chris woke up. He whipped up some scrambled eggs to add to our breakfast feast and it was perfect. In a couple more weeks stawberries will be in season and I can’t wait to pile them on top of these waffles! The waffles smell amazing and taste great! perfectly flavored with cinnamon, you almost forget they are whole wheat (almost)!.  After breakfast we headed back outside to finish our 2nd (or third) coffee’s of the day! It’s hard to have a bad day with the sun flooding in through the open windows and a belly full of waffles.

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INGREDIENTS:

  • 1 1/3 cups milk
  • 2 large eggs
  • 4 tbsp butter, melted and cooled
  • 2 cups white whole wheat flour
  • 2 tsp baking powder
  • 1 tbsp of cinnamon
  • 1/4 tsp salt
  • 1 tbsp brown sugar
  • 2 tbsp orange juice (I don’t remember why I read to add this…has something to do with the whole wheat flour)
  • pinch of black pepper (I heard this brings out the cinnamon flavor…I did do it, I dunno if it made any difference. I definatly didn’t taste the pepper. So I guess it’s worth a try)

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DIRECTIONS:

  1. Combine milk, eggs, melted butter and honey and mix
  2. In a seperate bowl mix in flour, baking powder,  salt, sugar , cinnamon
  3. Slowly add wet ingredients to flour mixture until well mixed
  4. add orange juice
  5. Pop in fridge for 15min -1hr ( I usually put batter into a juice pitcher. It helps to pour it on the waffle iron with a little less mess) before putting it in fridge
  6. Preheat waffle iron.

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TOPPING:

  • 1/3 cup marscapone cheese
  • 2 tsp milk
  • a drizzle of honey (depending on how sweet you’d like the topping to be)

DIRECTIONS:

  1. mix it all up in a little bowl
  2. put it in fridge till your waffles are on the table

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sunday ribs

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So we’ve been in the early planning stages for our next video (so super fun). I’ve been talking to one of my oldest friends about helping/teaching me to make something and be in our next little project. He’s definitely on board (yay!!). But, when we are all available to get together and spend the day cooking is becoming quite a challenge . We’ve discussed some different recipes but haven’t made a decision yet.  A week or so ago he mentioned ribs…and that’s all it took for me to start craving ribs. Two of my greatest friends annnd my boyfriend all make the most incredible ribs (seriously incredible)! All of them completely different! All of them AMAZING. I’m a huge rib fan, I’ve tried tons of ribs from all different spots around Toronto. The best ones I have eaten are theirs. These ones are from Chris’s recipe collection and has become a summertime staple for us. We’ve made them for just us and for wonderful big group gatherings, they are so great! Personally…I can’t make ribs. I’m not really “there” yet. I don’t like the raw meat thing, like touching it, ….oh! and I never ever would ever remove the rib stuff. Although I have just recently found out you can ask the butcher to do this, which makes me far more comfortable. So when I’m finally feel ready to do the entire rib thing on my own, I can at least get help with the grossest part.  I now know how to make them, and I can be very helpful mixing the spices for the rub and will even brush on the BBQ sauce if asked.

I’m so happy summer is around the corner. My favorite thing ever is sitting with Chris outside after work with a beer, a glass of wine or coffee, chatting about our day with the BBQ smoking in the background (after dinner we will sit out there long after the sun goes down soaking up every minute of summer we can). Sadly, it was pretty grey, chilly  and cloudy and we were not able to hang outside, but soon!

So here you go…The first of hopefully many rib recipes:

INGREDIENTS:

2 racks of ribs

1/4 cup ground cumin

1/4 cup chili powder

1/4 paprika

2 tbsp garlic powder

2 tbsp brown sugar

salt & pepper to taste

1-2 cups of your favorite BBQ sauce (depending on how saucy you like’em)

DIRECTIONS:

  1. Preheat a gas grill for  250 -300° heat, or arrange charcoal briquettes on one side of the barbeque.
  2. UGH!!!  Trim the membrane from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible…I am TOTALLY UNABLE TO DO THIS… Its so gnarly yuck. yuck. yuck.
  3. Combine cumin, chili powder, paprika, salt, and pepper. in small bowl or jar.
  4. Sprinkle as much of the rub onto both sides of the ribs as desired. **Do not thoroughly rub the spices into the ribs.
  5. Store the unused portion of the spice mix for future use.
  6. Place aluminum foil on lower rack. Lay the ribs on the top rack of the grill (away from the coals, if you’re using briquettes). close lid, and leave undisturbed for 2 1/2 hours.
  7. Brush ribs with your favorite barbecue sauce, and grill an additional 5 minutes.
  8. Serve ribs as whole rack, or cut between each rib bone and pile individually

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Thanks for sharing your rib secrets babe!! I love you XOXOX

waffle post