When a crate of cherries landed on our doorstep I knew two things, 1) I needed a cherry pitter and 2) I had to make Cherry Clafoutis. This recipe came drifting into my memory from a time long ago when I was visiting my aunt. A classic French dessert passed down from my grandmother, Cherry Clafoutis is surprisingly easy and can be made with any fresh berries or stone fruit in season. (more…)
Along the Algarve Coast of Portugal is the small fishing town of Lagos. Hugely popular as a summer destination, this idyllic seaside town is made up of cobbled pedestrian streets and miles of crescent beaches flanked by impressive cliffs. In the heart of Lagos, at the Rising Cock hostel, Mama takes great care of her guest and makes sure to serve hot fresh crêpes every morning. (more…)
When the weather gets cold we turn to this Mexican Tortilla soup. The flavours are rich and complex, tomato forward with a sweet and smoky chili accent. A beautiful and delicate presentation make this dinner party worthy.
We were taught this recipe in Cancun, at the Ritz-Carlton Culinary Center. Our teacher, Chef Manning brought the flavours of Mexico to life and we left with a stronger appreciation for the ingredients and techniques of Mexican cooking. Read about our interview with Chef Ryan Manning here!
One of the special ingredients for this soup is the guajillo chili, however if you can’t find this you could also use Ancho chili. It’s worth trying to track these down as substituting with other chilis is not going to give the same complex taste.
To really impress your guests take the time to plate your soup bowls with the garnishes and serve the tortilla soup from a teapot for a dramatic presentation. It’s true what they say – you eat with your eyes first.
Let’s make some soup!
Oh borscht! We used to wonder, how could such a humble soup require so many steps to prepare, and dirty so many pots and pans in the process?! The recipe we inherited, though delicious, used to confound us with the disjointed process and the seemingly endless need to chop and cook each ingredient in a precisely unique fashion.
It turns out, of course, Grandma never used a recipe herself. She would whip up a batch of borscht in what seemed like mere minutes, by memory, steaming and bowled for any guest who came through to visit. Here, we’ve streamlined the process as much as possible without diverging from intent of the dish.
For us, borscht has always felt like a family meal well served… so gather yours around, and enjoy!
Serve with a crusty bread for lunch, or Ukrainian Potato Pierogi for dinner.
2019 -Recipe edited for clarity.
Helpful Kitchen Tools:
-Shredder or Grater
-5-6 small bowls for mis-en-place
-4 cup capacity measuring cup
-Large Stock or Canning Pot (12L capacity+) with lid
-Large Pot (8L capacity or so)
-Two Bowls (6 cup capacity or so)
-Potato Masher
-2 Cutting Boards
This is our go to BBQ sauce and just the thing to cook up a southern feast. Grill up some green beans served with cornbread, creamy Mac & Cheese, a Caesar salad, and your choice of BBQ baked beans, tofu, or roast cauliflower for a plate of tangy goodness.
This homemade coffee BBQ sauce is rich, flavourful and tangy. It will have you reaching back for more and your friends asking for the recipe!
What are your favourite things to smother in BBQ sauce?
If necessary, combine 1 tbsp of cornstarch in 2 tbsp of water, and whisk into the mixture to thicken further.
These butternut squash tacos are inspired by a little Mexican bar in Perth we used to frequent. In Australia, there is just about always a vegetarian option on the menu with pumpkin or squash in it! From salads to pizzas, burgers to tacos… roasted squash make everything more delicious. These homemade beauties are Taco-Tuesday certified, filled with sweet spiced roasted butternut squash, crunchy pickled cabbage, creamy Queso Fresco cheese & a little kick of lime. These are some of our very favorites!
One of our favorite risottos of all time is on the menu at Blue Waters Cafe, an elegant beach-side bistro right across from Cottesloe beach in Perth, a white & turquoise gem on the west coast of Australia. The risotto features perfectly cooked fresh seasonal vegetables on a bed of lemony, creamy arborio. Every time we order this lemon risotto it’s a treat, best enjoyed alongside a glass crisp Sémillon Sauvignon Blanc from nearby Margaret River.
When it’s been a long winter, you can really start to miss the variety of fruit that summer brings. Eating in season usually means citrus fruit, pomegranates, apples, and pears are all on heavy rotation this time of year. With this recipe for broiled grapefruit with rosemary and salt, you can rely on citrus fruit to shine in a whole new light. Just a little time under the grill can bring out the best in lemons or grapefruit imparting a new delicious flavor to your dishes. (more…)
This vegan ceviche is packed with traditional authentic Mexican flavors! Its base is a ultra-fresh mix of creamy and crunchy vegetables marinated in a chili-lime water called ‘aguachile’. Nutrient and vitamin rich, serve this to start any Mexican meal or along side homemade guacamole, salsas, and dips for a delicious cocktail hour menu… your guests will thank you! (more…)
Gung Hay Fat Choi! The lunar new year is here, a colorful and joyful celebration of the year ahead, that is observed by nearly 1/6 of the world’s people. It is an excellent time to enjoy great food while ringing in the year to come.
In 2017, Chinese New Year brings us the year of the Red Fire Rooster which is predicted to be full of energy, impatience, pride, and ambition… (more…)