Triple Bacon BLTs with Roasted Garlic and Bacon Aioli

Triple Bacon BLTs with Roasted Garlic and Bacon Aioli

Hey, fellow bacon lovers – rejoice! It’s officially BLT month, and that means that we get to unabashedly celebrate our love of this classic sandwich every day if we jolly well please – because April only lasts 30 days, so let’s get snacking.

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Salted Caramel and Fenugreek Snickerdoodles

Salted Caramel and Fenugreek Snickerdoodles

To the classic sugar and cinnamon flavour profile of a snickerdoodle, I have added a touch of fenugreek seed, a spice most typically associated with Indian curries. Its scent is reminiscent of sweet lemons and soft caramel, and whenever I open the container containing the seeds I am greeted with that sweet, inviting aroma that begs to be incorporated into a dessert – so I had to oblige!

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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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Caesar Sangrita Punch

Caesar Sangrita Punch

Happy national tequila day, muchachos! I love me a national spirit day, because what’s better than a social obligation to imbibe and better yet have a theme around it? For this oh, so sacred of holidays I have decided to steer clear of the typical sweet and lime-laden drinks that tequila usually finds itself thrown into and opt for a savoury, garden fresh concoction. 

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Triple Canapés

Triple Canapés

Triples, (pronounced trip-lays) are a staple Peruvian sandwich. A triple decker nosh with egg salad, fresh tomatoes and sliced avocado, they are a relatively light, satisfying and easy to make snack. The avocados in Peru are unlike here in North America. They are soft, sage green and always seem to be perfectly ripe. This sandwich no doubt owes its invention to the abundance of beautiful avocados readily available in Peru. We up north have to make due with sometimes-hard, under-ripe avocados, but none the less, this sandwich is still a crowd pleaser.

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Warm Grape Crostini

Warm Grape Crostini

Here I wanted to capture the myriad flavours that can be expressed with the humble grape. The grape is a marvelously versatile fruit, yielding wine, brandy, grappa, jelly, raisins and more. This offering showcases the diversity of flavour and texture of the grape, from fresh to grilled to roasted, each variant offering a nuanced flavour and texture experience.

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Papa a la Huancaína

Papa a la Huancaína

Today is a double post!
So, I am an opposite eater. I like ceviche in the winter and lamb stew in the summer. I think it’s because, after a while of eating with the seasons, I start to crave flavours I haven’t visited in ages.

This post pays homage to my love of opposite eating, and to one of my all-time favourite (maybe my most favourite) Peruvian dish: Papa a la Huancaína, served with a chilled glass of chicha morada (recipe here).

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Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

Sous Vide Soft-Boiled Eggs with Harissa and Grilled Pita

I love a soft boiled egg. Its perfectly dippable custard-like centre and delicate shell make it an ideally prepackaged breakfast. There is something so elegant about them too. Like, every ‘Lady’s’ breakfast tray on Downton Abbey isn’t complete unless it has a boiled soft boiled egg and a crisply ironed copy of The Sketch on itAs good as a soft boiled egg can be, they can be equally as hard to master. I tend to be left with an egg that is either runny and un-set, or hard and un-dippable. Rarely do I get that warm, gooey, dippy centre, perfect for toast. That is, until I discovered the sous vide method.

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Limoncello Shrimp Toast

Limoncello Shrimp Toast

We have had a few dreary days here. Fall is in full effect, and as much as I love it, the chill and gloomy skies have left me hungry for a bit of brightness. This drunken shrimp toast is my answer! Bright lemon flavours, fresh seafood and a crunchy sourdough are the antitheses of a rainy fall day. A perfect snack, breakfast or light lunch, these bright flavours are a sure pick-me-up.

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Charred Peach and Jalapeño Salsa

Charred Peach and Jalapeño Salsa

It’s no secret that I adore hot peppers, and try to sneak them in wherever I can, and here I’ve done it with a super simple breakfast salsa. We’re coming up to peak peach season here on Lake Ontario, so this is a great way to make use of the abundance of peaches. Not in peach season? Not to worry, because we are grilling and seasoning these peaches, can be a bit under-ripe and the salsa will still turn out great.

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Garlic Tart

Garlic Tart

This tart was a teacher. It taught me to trust my pastry instincts, that garlic has so many more nuanced flavours beyond the norm, and thanks to 'The Flavor Thesaurus,' it taught me a new cooking technique. A tart for garlic lovers, it showcases the different stages of garlic growth, from sprout to immature corm to fully mature and dried bulb. This tart exemplifies the diversity of this staple ingredient.

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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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