the best kale caesar salad.

The best kale caesar salad, if I do say so myself, Continue reading

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falling for autumn.

Just because the roses aren’t here to stop and smell anymore doesn’t mean Fall doesn’t have lots of wonderful things to appreciate. I hope you’re all enjoying crisp sunny days, pumpkin everything, beautiful multi-coloured leaves and lots of cozy coffee breaks.

xx

Clare

Sugar sugar cookies with cinnamon-cream cheese frosting from our Autumn Equinox Clothing Swap.

Sugar sugar cookies with cinnamon-cream cheese frosting from our Autumn Equinox Clothing Swap.

Doing Macklemore proud.

Doing Macklemore proud.

The perfect mocha with a homemade pecan pie pop tart.

The perfect mocha with a homemade pecan pie pop tart.

The yummiest, and prettiest Fall toast: harissa-spiced butter + fresh cilantro.

The yummiest, and prettiest Fall toast: harissa-spiced butter + fresh cilantro.

One of the 4 pumpkin pies I made for Thanksgiving from the Four & Twenty Blackbirds cookbook.

One of the 4 pumpkin pies I made for Thanksgiving from the Four & Twenty Blackbirds cookbook.

My new baking kick has been meringues. This is the pumpkin-spice version.

My new baking kick has been meringues. This is the pumpkin-spice version.

There are beautiful leaves all over campus

There are beautiful leaves all over campus

The loveliest cappuccino presentation.

The loveliest cappuccino presentation.

easy recipe upgrades.

Q: Do you ever feel like you’re in a cooking rut? Like you’re in the habit of eating the same half dozen dishes on rotation, and that when you try to step out of the box it doesn’t quite work out, and you go back to what you know works?

(I totally get that into that funk every now and then.)

A: Here are a few quick ingredients you can whip up, which can make any boring old meal brand new again. On the other hand, don’t be afraid to let these guys take center stage in a really simple dish. My uncle once explained to me that the secret to great cooking is simplicity. Throwing every trendy ingredient and spice without thinking about how they go together just makes a mess. Sometimes the best dishes and meals are the simplest ones.

ROASTED RED PEPPERS

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How to: Ina Garten says it best.

Add it to: burgers, sandwiches, salads, hummus, pizza, stuff a chicken breast, soup

Let it stand out: Mix into into a creamy penne pasta dish.

CARAMELIZED ONIONS

PicMonkey Collage

Old cheddar + winey caramelized onions grilled cheese cooked in harissa-spiced butter

How to: I always trust the kitchn’s surefire recipes.

Add it to: pasta, burgers, sandwiches (esp. grilled cheese… see above), mix it into rice or mashed potatoes, salads, hummus, pizza,

Let it stand out: This tart. Perfect for a dinner party, and with store-bought puff pastry, it’s easy as pie. Easy as tart? (groan….)

FLAVOURED SYRUPS

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Enjoying a homemade PSL.

How to: Mix equal parts of water and sugar + the flavour of your choice on medium-high heat until the sugar completely dissolves. Reduce the heat to medium low and let the mixture reduce down for another 5-10 minutes. The longer you leave it, the thicker the syrup – just be careful not to let it boil! Let the mixture cool and strain it with a mesh sieve.

Flavour suggestions: vanilla bean, pumpkin spice (1 tbsp of pumpkin purée : 1 tsp of pumpkin pie spice), lavender, berry (this works really well with frozen berries), mix a fruit and a herb (eg, strawberry basil, or lemon rosemary), etc.

Add it to: coffee, ice cream, yogurt, cream cheese, lemonade, hot chocolate

Let it stand out: Make a steamer! Just mixing it with warm milk makes a yummy and cozy drink that’s all about the flavour of your syrup.

CARAMELIZED APPLES

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How to: Peel your apple(s). You can slice it, dice it into little 2-3 cm cubes, or just cut it into chunks – just keep in mind that smaller bits burn more easily. Mix the apple with a pat of butter. You can add a couple of teaspoons of sugar if you want a little more caramelly sauce, but the apples will caramelize pretty well in their own natural sugar. Cook on medium heat stirring frequently for about 10 minutes. They’re done when the apples turn golden brown and smell amazing. Keep a really close eye on them though, because they can burn pretty fast.

Add it to: yogurt, oatmeal, grilled cheese, granola, sausage pizza, cheesecake, crepes/pancakes/waffles/french toast, pork chops

Let it stand out: I would totally eat this by the spoonful, but it’s brilliant served hot over plain vanilla ice cream.

I hope these yummy flavours perk up your kitchen!