41 posts tagged with “recipe”

  • Weekend Project: Amy Bronee’s Rhubarb Jam

    This post featuring the rhubarb jam recipe from Amy Bronee’s The Canning Kitchen does not contain affiliate links.

    There’s a scent in the air at this time of year that I want to fill my lungs with every chance I get.

    It’s strongest in the morning, just after the sun has come up. It’s sweet and glorious, a mix of flowers, greenery and earth; the remnants of the rain from the night before or the coating of syrupy dew before the sun’s rays have cut through it. It’s like every pore on the Earth’s surface has opened to spill this balm.

    I gulp it in when I let Louie out for his morning jog. Like a reflex reaction, the corners of my mouth curl upwards and I stand a little taller. I instantly feel awake and excited about what the day holds. This is what late spring smells like. It’s the smell of potential.

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  • 5 Reasons to make Sweetsugarbean’s Double Chocolate Olive Oil Zucchini Bread

    This post does not contain affiliate links.

    I used to be afraid of baking.

    It seemed so unforgiving, unlike dinner each night, which allowed me to improvise and do things less precisely to hit the mark.

    But my love of creating in the kitchen has led me to some wonderful mentors who helped me work through my baking issues. Adrienne Kane taught me how to make bread with her thorough ode to the staff of life, The United States of Bread. I learned to relax around yeast and appreciate its idiosyncrasies. I came to understand that mastering bread was more about getting a feel for good dough and not about rigidly weighing ingredients on a kitchen scale.

    Tara O’Brady and Malin Elmlid helped me fine-tune those skills with slow rises and sourdoughs. Feel was still important to achieving a perfect crumb but so was sight and smell.

    And now I have someone else to lean on and get me familiar with the mannerisms of doughnuts, cakes, pies and pastries.

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  • Sweet potato cinnamon rolls for Angela Merkel

    I have a friend who shared with me an idea she had for a series involving the Proust questionnaire.

    I think it’s brilliant, given the people she’d like to reveal more about themselves. The personality test is one she’d like to put to chefs, so often asked to talk about their influences in the kitchen and favourite ingredients. I’d love to know who Jamie Oliver would be if not himself. That’s way more telling than his thoughts on kale.

    When I get really self-indulgent, I pretend in my head that someone is asking me such questions. It usually happens when brushing my teeth and looking in the mirror. Something about reflecting, I guess.

    If someone were to ask me the Proust-esque question, who are your heroes in real life or what famous person would you most like to have tea with, I’d say without hesitation Angela Merkel.

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  • Workhorses: Turnip-Apple Ravioli with Miso-Brown Butter Sauce

    This post was sponsored by the Ontario Apple Growers (OAG). What does that mean? I was paid to develop this recipe for Turnip-Apple Ravioli with Miso-Brown Butter Sauce. The recipe and story I’ve told below are my own, without input or editing by OAG.

    I don’t think I’m being bold by stating turnips don’t have the same cachet as, say, kale.

    Really, when was the last time you made a beeline for the humble root vegetable at the grocery store? If you answered, ‘Just the other day, in fact,’ then you and I need to hang out.

    I love turnip. I don’t buy them nearly enough but I do sing their praises often. They’re lovely to look at, for one, with their two-tone purple and cream complexions. Baby bunch turnips, those pure white orbs against verdant greens, are stunning, too.

    Then there’s that taste, with hints of radish and mustard kept in check by the odd apple note. Oh, and turnips are budget friendly, going for less than a dollar a pound in most places.

    Are you feeling me yet on the turnip?

    They’re also incredibly adaptable. They lend themselves to all kinds of flavour pairings from simple, comforting ones to more exotic. Really, the turnip is like the workhorse of the vegetable world.

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