Well, it finally feels like summer is here. I mean, that’s what three whole days in a row without rain has got to mean, right? When it’s sunny outside, everyone likes a chill dessert – with a little bit of booze in it too. So, time to make some granita that’s a nice, vibrant red for Canada Day. How patriotic!
I’ve had The Kenwood Cooking Chef now for about two months and am still enamoured with the cooking abilities of this superhero mixer. Last time I wrote about it, I had it cook me up some caramelized onions and since then, have used it for a variety of berry compotes, curds simple syrups and more. Since it uses induction to heat the base of the mixing bowl, I find it gets the job done quickly with whatever I’m tossing in there.
Another month has flown by and the strange ingredient combinations keep coming on the first season of Chopped Canada. It was recently announced that the series has been picked up for a second season (not really too surprising considering that it’s the highest-rated show on Food Network Canada), so here’s to hoping for many more weeks of taking an ingredient from each episode and doing something fun with.
I learn, you learn, we all learn! Anyway, here are the dishes that I cooked up for the Chopped Canada Mystery Solved blog series in April. Weekly deliciousness, I tell ya…
Since April, I’ve been doing a biweekly column, ‘Behind The Line’ for Swerve Magazine. In addition to getting to sit down and chat candidly with some of the Calgary’s amazing chefs, they share a tasty home cook-friendly with me each week to accompany their interviews. The best part, aside from procuring tasty chef quality recipes, I’m also learning more and more about the city’s history, which is vast and dynamic, to say the least.
From Michael Allemeier and Shawn Greenwood to Top Chef Canada’s lovely lady of season three, Nicole Gomes, here are some great recipes from fantastic Calgarian chefs that you can whip up in your home kitchen this week!
When the sun hits, it’s time for something refreshing. I fell in love with granitas a while back. They are stupid easy to make and always impress people. From wine and vodka, to prosecco and beer, there is a whole mix of things you can throw into a granita. Since I am in love with cold beer on a hot summer day, I decided to turn on into a dessert.
The fresh rosemary and lemon zest add a nice brightness to this chilly dessert, tasting somewhat like a boozy iced tea…not to be confused with a Long Island Iced Tea…I think only 18 year olds drink those things, right?
If there’s one dessert I can’t have just one piece of, it’s definitely baklava. Typically, I only indulge in this honey-soaked goodness of a pastry while I’m picking up some late night eats at a shawarma place after the bar. I mean, clearly, six pieces of baklava is definitely the correct thing to eat at 3 a.m. right? Right!
My Start From Scratch program wrapped up for the spring a couple weeks ago and our final class is always, always desserts! After ten weeks of learning in the kitchen, it’s only appropriate to end on a sweet note. Aside from making some chocolate souffles, which kicked ass, I decided to make baklava with my class.
This rendition is by no means traditional, but was a hit with the entire group.
1 cup butter (softened)
1 1/2 cups white sugar
2 TSP vanilla extract
1/3 cup milk
1 lemon (zest and juice)
1 TBSP earl grey tea (finely crushed)
2 cups all-purpose flour
1 TSP salt
Well, leave it to me to try putting tea into just about everything…I’ve put it in soup and on fish before, so why not try it in a cake, right? On a mildly unrelated note, my iPhone (4!) took this photo. How crazy is that? Oh technology, you’ll never be as delicious as this pound cake, but you’re pretty damn cool.
I baked several batches of mini pound cakes for the Calgary Food Blogger Bake Sale that just happened this past weekend at Casel Marché. Due to my forceful salesperson technics, I sold them all! Score!
*Note: Since I am not much of a baker, I used this recipe from Canadian Living as a guideline.
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