I’m on an egg kick lately. I’ve long had a love for eggs, but I suspect my recent obsession has a lot to do with a multi-year hiatus I’ve taken from them (long story). So in the last couple weeks, I’ve been going all out with the eggs. (It’s quite possible this and the next post will be egg-related.) I digress.
This weekend, my egg treat(s) have been tamagoyaki, which can be described as a Japanese omelette, only it’s slightly sweetened, delicately rolled, and fried in a special rectangular pan. Tamago means “egg” in Japanese, and yaki is “grilled or fried”. You can make tamagoyaki in a regular circular frying pan, either with a silicon mold or without. If you go without, it’s just a little more work with the folding to keep the shape, but the process is the same.
1/4 teaspoon of salt
1/4 teaspoon of soy sauce
1 tablespoon of mirin (or substitute with 1/4 teaspoon of sugar and 1 teaspoon vegetable oil) Add more mirin or sugar if you prefer a sweeter tamagoyaki. Careful not to add too much mirin as it has a strong flavour to it.
1 tablespoon of oil for cooking (of your choice, I like using grapeseed oil)
The first days of summer always seem to smell the sweetest. The sun burns a little brighter and no one seems to notice. But even the best seasons have their off-days and summer is no exception. You know the ones – where the air is thick, thunderstorms are in the air, and so hot that you would hide away in the fridge if you could.
For those hard dog days of summer where lifting a finger threatens to bring on another shower, this salad is a quick chop and toss (thankfully mostly toss!) away to remind you of summer’s best. If you’re in a pinch, add 3 tablespoons of rhubarb compote to dress your salad and forget the oil. After all, it’s summer and you make the rules.
3 cups baby arugula
1 cup pea tendrils (optional)
1 cup raspberries
1 cup strawberries, quartered
1 peach, sliced
1 cup Rainier cherries
2 sprigs mint, julienned
1/4 cup shredded coconut
1/4 cup walnuts
Gently toss together the ingredients and dress at the last minute. Serves 2-4.
What do you do when you have too many over-ripe bananas and not enough time to eat them? A banana bread bake-off of course! And that’s just what we had at our office last week. Andrea and Steve rolled up their sleeves and baked their respective bests for the office to try.
The two banana wares could not be more different. Andrea’s was the health conscious’ dream. Her Supercharged banana nut and oat muffins were the guilt-free banana bread (or rather, muffin) option – with a simple variation that was vegan-friendly. Steve baked in the wee hours of the morning before coming into work – the loaf was still warm! His was a flavour-packed traditional banana loaf with all the stops.
The result: we had a happy office with full bellies and a great start to the day. Me, most of all. And the verdict? A universal draw across the board by all judges. Don’t believe us? You may just have to make them to find out for yourself.
With the first day of summer officially starting today, this Canadian heart skips a little. 17 hours of daylight paired with a bowl of rose-tinted liquid sunshine – what better way to celebrate?
Often passed over in favour of its flashier neighbours, rhubarb is the unsung hero of spring and early summer. Don’t let this humble-looking plant fool you. It’s tart with a lot of spunk and packs quite the punch especially when eaten raw. Dull or disappointing are not words that I would use to describe this hardy vegetable. Served warm or chilled, my favourite rhubarb fix comes in the form of a simple compote. Nothing says summer like a generous spoonful (or spoonfuls!) over yogourt, oatmeal, your morning smoothie or a little midnight ice cream. You can even sneak it in as a dressing in a mixed green salad (yes, it even tames the bitterest of greens!). So with this salute to one of my favourite plants, I give you my recipe for a summer solstice rhubarb compote:
Trim the ends of the rhubarb and cut into 1 1/4-inch rounds. Pour the water in a wide frying pan and bring to a simmer over medium heat. Add the rhubarb to the pan, sprinkle in the sugar, add the lemon thyme, lemon zest, and give the lemon a quick squeeze over the rhubarb. Stir to combine and heat the mixture for 10 minutes on medium-high heat or until almost all of the liquid has evaporated and the rhubarb is tender. Allow the mixture to cool slightly before stirring in the vanilla bean paste (or vanilla extract). Enjoy immediately or leave in the refrigerator to chill. Serves 4 or yields a healthy portion for one!
Making a nice, creamy risotto had evaded me for years. My downfall in the past was my split attention span (I like to call it multi-tasking) and the assumption that making risotto is similar to making rice or congee: add water and boil. The reality couldn’t be farther from the truth and to think all it took as a little investigation into “how to make risotto”. So, to save you from the same sad fate as my past attempted risotto creations, this is how you really make risotto and it’s surprisingly easy. As an aside, risotto is not something to make if you need to be multi-tasking, as timing is of the essence. It’s not hard, you just need to be able to pay attention to it and have a little patience. The whole process takes less than 30 minutes.
In a medium to large saucepan, heat up the butter, 1/4 cup of the cream, and olive oil (just olive oil if vegan) on medium heat. When the butter has melted, add the chopped onion (and garlic, if you’re using garlic). Simmer until the onions are translucent and nearly breaking down.
In a large pot, pour your stock and wine. Simmer on low heat without a lid. It should not come to a boil.
Back to your onion saucepan – add the rice and stir, still on medium heat. The edges of the rice should also turn translucent, while the centre will remain opaque. Stir the rice to keep it from burning. Lightly toasted is what we want but not burned.
When the rice is translucent, ladle in a cup of broth and stir it into the rice. Keep slowly stirring. The rice will absorb the broth at which time you can ladle in another cup of broth. You will be ladling in a cup of broth at a time – only a cup at a time. This is where that patience and attention comes in. It’s important that you only do a cup at a time and wait until nearly all of the liquid is soaked into the rice before you add another. No need to rush. Too much liquid and your risotto could get really soupy rather than creamy and overcook.
When your risotto is nearing completion – you’ll be able to tell as the kernels are nearly al dente and the consistency will be creamy (you’ll also only have about a cup or two left of your broth) – add the chopped mushrooms and spinach. Continue stirring.
Finish adding enough broth to get your risotto to the perfect consistency and the rice just cooked. I encourage taste testing to make sure. Note that you may not need all the broth – or if you run out, use a little water or more stock. Add the grated parmesan cheese and the last 1/4 cup cream to the risotto, stir to have it melt in (ignore this last step if you’re vegan).
You’re ready to serve! Risotto is best served right away – buon appetito!
I fell in love with jicama in Mexico and have since looked for every opportunity to integrate it into a meal. Last night, we had baby back ribs for dinner and the refreshing, clean flavour of jicama was the perfect complement to the saucy, smokey flavour of the ribs.
Ingredients: (serves 4-5 people)
1/2 jicama, peeled and finely sliced into strips
1 regular cucumber (not English cucumber), peeled and finely sliced into strips
3 limes, juiced
2 stalks of cilantro (coriander), chopped
1 green mango (mango that isn’t quite ripe), peeled and finely sliced into strips
1/4 cup olive oil
1-1/2 tablespoons of cracked pepper, or to taste
3/4 tablespoon of cracked salt, or to taste
Combine the sliced jicama, cucumber, and mango in a bowl and hand toss until everything is evenly distributed
Juice the limes over the salad and toss again
Add the olive oil, cilantro, salt and pepper. Toss yet again. Note, you’ll need a lot of salt and pepper to flavour the salad
One of my favourite desserts is the classic Italian panna cotta. It’s a great dessert that’s light in texture and rich in flavour. I never feel heavy after eating it, making it my kind of dessert. The best part, it’s very easy to make and the prep time is fast. That said, it does require a longer time in the fridge for the gelatin to set, so if you’re making it to serve for dinner – it’s best to make it either the day before or early enough in the day for the dessert to set.
Ingredients: (serves 6)
Fruit jelly top:
1 cup water
1/2 cup sugar
3 peaches (or other fruit – see below for portions), halved or sliced and pitted
1 packet of gelatine powder (equivalent of 1 tablespoon)
Panna Cotta layer
1/3 cup water
1 cup icing sugar
1 teaspoon vanilla extract
2 packets of gelatin powder (equivalent of 2 tablespoons)
Heat up water and sugar in a saucepan until the sugar is dissolved.
Add peach halves (or other fruit) and simmer on medium-low heat until the fruit is soft.
Remove the peaches (or other fruit), remove the skins (keep the fruit water).
Take 1/4 of the peach water and add the tablespoon of gelatin in gradually while stirring to avoid clumps. Set the gelatin mixture aside for about 5 minutes – it will thicken.
Pour the gelatin mixture into the rest of the fruit water on low heat and mix until it’s dissolved.
Grease a baking pan and place your peach halves or slices (or other fruit) into the bottom of the pan. I like using a silicone loaf pan. The silicone is flexible, making it incredibly easy to pop the panna cotta out of the pan once it’s set. If you’re using peaches, plums, or pears, place them cut side facing up (uncut side down on the pan) – it makes for a better looking panna cotta when you’re done.
Pour the fruit water over it. Place the pan into the fridge for it to start setting.
Stir in the 2 tablespoons of gelatin powder into the 1/3 cup of water gradually (so it also doesn’t clump) and set it aside for around 5 minutes to set.
Heat up the cream and sugar on medium-low heat and bring it to a simmer. Add the vanilla extract and stir to mix it in.
Add the gelatin-water mixture and stir until it’s all dissolved.
Cool the mixture in the fridge for around 15-20 minutes or until it’s cooled to about room temperature.
Check to make sure the first layer has set. When it has, pour the panna cotta mixture into your baking pan over the fruity layer.
Put the pan back in the fridge to set. It will take around 6 hours to set fully.
Once the panna cotta has set, it’s ready to serve. Tip your baking pan upside down on a serving dish. It should pop out fairly easily.
Note, if you prefer to use canned fruit instead of fresh fruit, use the syrupy water from the can and add water to it until it reaches 1 cup. No need for the 1/2 cup of sugar at the start of the recipe. Just set the fruit aside and pour the syrup-water mixture into a saucepan and let it simmer for 1 minute. Follow the rest of the recipe from step 4.