Speculoos Swirl Ice Cream + Coffee Granita

Speculoos Swirl Ice Cream + Coffee Granita

Have you heard of Speculoos? Until recently, I hadn’t, and maybe that’s a good thing, because three jars have met swift ends in my house! So what exactly is Speculoos? A.K.A. Cookie butter – it’s exactly that; a spreadable “butter” made from cookie dust. The flavour is like an Arrowroot cookie and gingersnap had a baby; slightly spiced but super rich and buttery tasting (think: waffle cone).

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Shrimp Causa

Shrimp Causa

Most people who have a bit of familiarity with the Peruvian food scene equate it with ceviche, empanadas and pisco, and they wouldn’t be wrong! If you haven’t heard of it before, causa is a traditional Peruvian dish made of layered and seasoned mashed potatoes, avocado and a ‘salad’ of tuna, chicken shrimp or seafood that is served chilled.

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Arnold Palmer Pops

Arnold Palmer Pops

DIY popsicles and paletas are a major trend right now. They are great because you are not limited to the freezer burnt, dull flavoured (named after colours, not flavours) store-bought popsicles of our youth. For my band-wagon-jumping-on-ness I present to you, Arnold Palmer pops, named after the iconic beverage, named after the iconic golfer.


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Ibérico Ribs

Ibérico Ribs

Unlike most farmed pigs, the Iberico is raised free to roam the wooded pastoral areas of the Spanish countryside. Here their diet, enriched by an abundance of flora like fresh herbs, mushrooms, and notably acorns, coupled with a highly active lifestyle gives their meat a true richness. This high fat and free-range diet saturates the Iberico pigs with a delicate yet complex flavour that many refer to as akin to nuts. The Iberico also have a unique ability to store fat intramuscularly, rendering a completely natural marbling effect, another aspect that makes these pigs so prized.

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Pattypan Squash and Bomba Rice Risotto with Spring Herbs and Chanterelles

Pattypan Squash and Bomba Rice Risotto with Spring Herbs and Chanterelles

Patty pan squash are to me, the harbinger of the fast approaching farmers market. They are tiny, delicate and saucer-shaped with scalloped edges and oh yeah, absolutely adorable. Because of their small size they need to be prepared gently, as overcooking them will ruin their delicate appearance and taste. The flesh is unlike their hardier winter squash relatives, and more akin to a firm zucchini, with gently, bright notes of squash.

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Maltagliati with Pan-roasted Chicken

Maltagliati with Pan-roasted Chicken

While shopping at my local gourmet/fancy-pants/hugely overpriced local food shop I came across maltagliati, an ‘artisanal’ {insert eye roll} egg pasta cut into little square shapes. I was charmed and had to take it home with me. Once home I Googled this newfound noodle and found out that maltagliati is simply cut off scraps from the tagliatelle making process. So I was a sucker and spent $9 on a box of pasta scraps.

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Pisco Sour

Pisco Sour

Ahh, the Pisco Sour. A tangy, refreshing cocktail that tastes like a whisky sour meets a margarita meets a key lime pie. Delicious.

The Pisco Sour is the national drink of two South American countries, Peru and Chile and each country claims the drink as their own creation.

I know I have had many a delicious Pisco Sour before but my fondest memory was on my last trip to Peru for a family wedding. On our first night in, despite the late hour my cousins escorted me to Huaringas, a popular and long-standing bar in Lima that claims to have the best Pisco Sour in the country, and boy was it spectacular: acidic, creamy and subtly floral from the Pisco. They had the classic of course as well as many blended with exotic jungle fruits from the Amazon like aguaymanto, maca, maracuya and more.

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Cheeseburger Empanadas

Cheeseburger Empanadas

Happy Independence Day to our neighbours to the south!For the Fourth of July I decided to make one of my favourite foods – and a food I associate with America – the cheeseburger. But instead of the traditional flame-grilled patty on a bun, I decided to see if I could encase the essence of a burger in a hand-held empanada.  

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Simple Strawberry and Rhubarb Jam

Simple Strawberry and Rhubarb Jam

It is officially summer, and here in southern Ontario that means the return of farmer’s markets and fresh, delicious produce that actually smells and tastes like it’s meant to. On my first visit of the year to the Oakville Farmer’s Market I picked up some savoury veggies as well as some sticky sweet strawberries and perfectly tart rhubarb. 

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