tag:blogger.com,1999:blog-43181519661220568222024-03-14T12:15:46.656-06:00The Little Red Kitchenspring 2014Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.comBlogger162125tag:blogger.com,1999:blog-4318151966122056822.post-91178723020567727562014-09-20T21:29:00.001-06:002014-09-20T21:29:00.127-06:00Gluten-free and dairy-free buckwheat-grapefruit cake<p><a href="http://lh4.ggpht.com/-OSFqlz-FV2U/VB5F63B--YI/AAAAAAAADKc/6pKaT9LcpDE/s1600-h/P1010992%25255B3%25255D.jpg"><img title="P1010992" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="P1010992" src="http://lh4.ggpht.com/-omR3-alloSQ/VB5F-JXtM8I/AAAAAAAADKk/tUSwOUJagNA/P1010992_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Hello again. </p> <p>I made this cake when I was craving a plain baked good. Something humble and rustic, something that would be good served alongside a dollop of whipped cream or simply dusted with icing sugar. And since I had a bag of buckwheat flour, I used it. I really like buckwheat in baked goods, though you have to make sure not to be too heavy-handed or it can get, well, heavy. And dense. </p> <p>This is a good flour combination that keeps the crumb light. Feel free to play around with it. I made this cake without the grapefruit for some friends who were over for the evening, including my friend Meghan who is very lactose-intolerant. I then made it again, in cupcake form, for Meghan for her first day of teaching Grade 3. I figured she could use a little boost. I decided to add some grapefruit and I think it worked quite well. The glaze makes the cakes very moist and a bit messy to eat, but they don’t fall apart. </p> <p>As for what’s happening in my life besides cake: We are enjoying the end of summer and the start of fall. Trying to find new rhythms and new routines and stick with them. An ongoing struggle. The past few weeks I have managed to fully plan our week’s suppers in advance, and between Jacques and I, we have executed them. With not too much difficulty. This, I believe, is a victory. It takes time and effort. But it’s worth it. </p> <p><strong>Gluten-free and dairy-free buckwheat grapefruit cake</strong></p> <p><em>Makes one 8 or 9-inch cake or 12 cupcakes</em></p> <p>Cake: <br />1 tablespoon grapefruit zest (from about one large grapefruit) <br />130 grams granulated sugar <br />6 tablespoons dairy-free margarine* (or butter if you can eat dairy), at room temperature <br />40 g. buckwheat flour <br />30 g. gluten-free oat flour** <br />50 g. sorghum flour <br />35 g. sweet rice flour <br />35 g. tapioca starch <br />1 1/2 teaspoons baking powder <br />1/2 teaspoon salt <br />1 large egg <br />1/2 cup (118 ml) coconut milk (you could sub almond milk or cow’s milk here) <br />1 teaspoon vanilla extract </p> <p>Optional Glaze***: <br />2 tablespoons freshly-squeezed grapefruit juice <br />1 cup powdered sugar</p> <p>Preheat oven to 350°F. Butter an 8 or 9-inch cake pan and line the bottom with parchment paper. If using muffin tins, you can butter them, but a little bit of cake will stick to the bottom of each one. I might try liners the next time. </p> <p>Measure your sugar into a medium-t0-large bowl and add the grapefruit zest. With your fingers, squish the zest into the sugar until there are no clumps. It should smell fragrant. This will allow the grapefruit oils to flavour the sugar. <br /> <br />In a small bowl, whisk together the flours, baking powder and salt. <br /> <br />Add the margarine or butter to the sugar and zest and beat with an electric mixer until pale and fluffy, about 3 minutes. Mix in the egg, milk and vanilla until just combined. Add the dry mixture gradually, mixing until just smooth.</p> <p>Pour the batter into the prepared pan or cupcake tins. If making cupcakes, only fill tins just over half full. It should make twelve cupcakes. </p> <p>If making a cake, bake for 10 minutes, then reduce oven temperature to 325°F and bake until set and a tester comes out free of crumbs, about 30 more minutes. </p> <p>If making cupcakes, bake for 5 minutes at 350°F and then turn oven down to 325°F and bake until a tester comes out free of crumbs, about 15 more minutes. </p> <p>While cake is baking, make your glaze. Whisk together the juice and powdered sugar in a bowl until smooth. It should be thick but pourable. Add more sugar or juice to get the consistency you like. </p> <p>Once finished baking, let the cake(s) cool in the pan on a rack. When it’s not hot anymore but still warm, unmold onto a plate. Drizzle the glaze overtop, letting it drip down the sides. Some will soak into the cake. </p> <p>* My favourite dairy-free margarine is Earth Balance. </p> <p>** Most oats are not gluten-free. Make sure you buy oats or oat flour labelled gluten-free. My favourite brand available in Edmonton is <a href="http://avenafoods.com/only-oats-products/">Only Oats</a>, which sells rolled, quick, and steel-cut oats as well as oat flour, oat bran, and some muffin and cookie mixes. I usually make my own oat flour by blitzing oats in the food processor. It is not as fine as commercial oat flour but it works well in most recipes, including this one. </p> <p>*** If you don’t feel like a glaze, simply eat the cake plain, or sprinkle it with powdered sugar and serve with fresh fruit and/or whipped cream. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com5tag:blogger.com,1999:blog-4318151966122056822.post-17904956113404092292014-05-31T13:11:00.001-06:002014-05-31T13:13:04.032-06:00Honey Lemonade<p><a href="http://lh6.ggpht.com/-N66Kk3L0Fz4/U4opUzw4SkI/AAAAAAAADHU/YGebdePH9Lo/s1600-h/P1010754%25255B3%25255D.jpg"><img title="P1010754" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="P1010754" src="http://lh3.ggpht.com/-apkDVSzJPBQ/U4opVmJKazI/AAAAAAAADHc/Sf2YYYd2NYY/P1010754_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Back again after 7 months. So I'd like to take things slow. </p> <p>Let's talk about honey lemonade. It's really the perfect summer drink. Refreshing and just sweet enough for me. And as you'll see, very versatile. </p> <p>A few weeks ago I read about the benefits of drinking hot water with lemon first thing in the morning, before coffee. I decided to give it a try. I didn't notice any physical benefits, like feeling more awake or healthier, but I did realize I actually love the taste of hot water and lemon. As much as that makes me sound like I'm 80 years old. </p> <a name='more'></a> <p>Then I made this honey lemonade for Lucie's second birthday party last weekend. It's extremely easy, but tastes so much better than store-bought stuff. All you have to do is melt honey with water in a pot on the stove, creating a honey simple-syrup (which you could actually flavour in any number of ways - sliced ginger, cut-up fruit, fresh herbs). Then you stir in lemon juice, and you have your lemonade concentrate.</p> <p><a href="http://lh5.ggpht.com/-nFZSwEUACLU/U4opW1KPFVI/AAAAAAAADHk/Wjm-d2eDqJ8/s1600-h/P1010740%25255B7%25255D.jpg"><img title="P1010740" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="P1010740" src="http://lh6.ggpht.com/-NMO4e-Q8CRE/U4opXniZP3I/AAAAAAAADHs/nc0ws1Tf_dI/P1010740_thumb%25255B1%25255D.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh3.ggpht.com/-pNQgTWx0EFs/U4opYIiQe2I/AAAAAAAADH0/LRKtv-X81k8/s1600-h/P1010744%25255B3%25255D.jpg"><img title="P1010744" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="P1010744" src="http://lh6.ggpht.com/-DxyUnwjc_ds/U4opYyvYf2I/AAAAAAAADH8/A0i5ywZ_0Ws/P1010744_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I kept this concentrate in a large Mason jar in the fridge. We stirred in cold water and served it with ice at the birthday party, which everyone loved. Then I started splashing a bit in a mug in the morning and filling it with hot water. I perfect, jazzed-up "lemon water".  </p> <p>This lemonade is really a great thing to have around. </p> <p>The original recipe is <a href="http://www.3191milesapart.com/?p=4208">here</a>, on the wonderful <a href="http://www.3191milesapart.com/">3191 Miles Apart</a>. They have so much great stuff there, you should take a look around. The author also suggests making this lemonade into popsicles with berries (I plan to try this) and heating it with ginger if you have a cold. We will also be mixing it with gin tonight. And if you really want to get fancy, try using carbonated water to mix it with. </p> <p><a href="http://lh5.ggpht.com/-o4V4P2ojNx8/U4opZs_MJWI/AAAAAAAADIE/wuU0MVnqr8c/s1600-h/P1010758%25255B3%25255D.jpg"><img title="P1010758" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="P1010758" src="http://lh3.ggpht.com/-pg_ZYgYHYFQ/U4opamvSQSI/AAAAAAAADIM/qQPQ48x3078/P1010758_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>One note - I actually used less honey than she calls for since I don't like things very sweet in general. I used about two-thirds her amount (I doubled the recipe so I did about 2/3 cup honey to 2 cups water). I also used store-bought lemon juice, and it worked fine. You can taste as you go and adjust for how sweet/tart you like it. </p> <p>Like I said ... good to have around. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com2tag:blogger.com,1999:blog-4318151966122056822.post-13491890441259634392013-10-19T20:59:00.001-06:002013-10-19T20:59:56.629-06:00Cactus Club Cafe–Jasper Avenue, Edmonton<p> <br /><a href="http://lh4.ggpht.com/-S4zb6LD-WHI/UmNHDVR3_QI/AAAAAAAADB8/gQSnCXm0xy0/s1600-h/P1010268%25255B3%25255D.jpg"><img title="P1010268" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="P1010268" src="http://lh5.ggpht.com/-k_QvQirT8xg/UmNHDwsuJYI/AAAAAAAADCA/XJQF7P_55Vk/P1010268_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Though I'm still struggling to figure out how this blog will fit into my new life, I thought I'd take the opportunity to pop back in and tell you about a restaurant reception I attended last week. </p> <p>A new Cactus Club Cafe just opened up right in our neighbourhood, at 11130 Jasper Avenue. I was invited to the soft opening reception and took my good friend Irene (Jacques graciously offered to stay home so we wouldn't have to get a babysitter to give Lucie supper and put her to bed). </p> <p>It was a lovely evening and made us both feel like celebrities, which isn't a bad thing once in a while. I'm sometimes invited to these types of events, but I rarely attend, mostly due to scheduling or because they're difficult to get to on public transport. But this restaurant is so close by that it was easy. And sometimes it's nice to say yes to an evening of free wine and food. </p> <p><a href="http://lh4.ggpht.com/-t_BQEG-i7i4/UmNHEkvyR9I/AAAAAAAADCM/lC2wWsaDG7w/s1600-h/P1010270%25255B3%25255D.jpg"><img title="P1010270" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="P1010270" src="http://lh6.ggpht.com/-55eImxGOIQg/UmNHFGO2YtI/AAAAAAAADCQ/KDP64EiMU6I/P1010270_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Cactus Club Cafe is a chain that started in Vancouver, and now has over two dozen restaurants across BC and in Edmonton. This is its second Edmonton location, with one at West Edmonton Mall already. The restaurant on Jasper is large, taking up almost the entire front of the building on the corner of Jasper and 111 st. It also boasts a large patio right on the street, complete with small trees and heating lamps (it was closed while we were there, but I noticed now that the restaurant is open for business, the patio is also open). It will be nice to have another big patio in the area come summer. It's also nice to see a new dining option in the Oliver neighbourhood, and so close by to us.</p> <p>Before the reception, I emailed the media contact to let her know I had celiac disease, and the restaurant was very accommodating. There were several dishes I couldn't eat, but the kitchen also prepared a few small bites just for me, and I was pretty impressed with that. All of the food was delicious, and Irene loved everything she ate too. The wine also flowed freely throughout the evening.</p> <p>I didn't find the restaurant space particularly exciting, though it was comfortable, with large booths and tables surrounding a bar in the centre of the room. The restaurant is divided into two sections, with the lounge, where we were, on one side and a more formal dining room on the other. </p> <p><a href="http://lh3.ggpht.com/-Hk1Hg5pJeXI/UmNHFrsVtmI/AAAAAAAADCc/LOXyfpzCGAc/s1600-h/P1010279%25255B3%25255D.jpg"><img title="P1010279" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="P1010279" src="http://lh5.ggpht.com/-AuJPvyNTbWs/UmNHGsqbwhI/AAAAAAAADCg/p6nsyMgjvIs/P1010279_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p><a href="http://lh4.ggpht.com/-T4IqGHA-Ey0/UmNHHaUv3JI/AAAAAAAADCs/SLQJS_bjw00/s1600-h/P1010277%25255B3%25255D.jpg"><img title="P1010277" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="P1010277" src="http://lh5.ggpht.com/-dw_jPCxyVMc/UmNHHzDq3CI/AAAAAAAADC0/FC3r-UhKvWs/P1010277_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I wasn't really on my blogging game and missed taking any photos of the food, but the tuna tataki with avocado and citrus was a highlight, as well as the quinoa salad with pecans and feta cheese. Irene especially loved the mini bbq duck club sandwich on raisin bread, with crispy duck bacon, and the pineapple hoisin short rib bites. </p> <p>There were many people from the Cactus Club staff, including managers and the owner, who were in from Vancouver for the opening, and several of them came over and chatted with us. Probably the best part of the evening was getting to meet Chef Matthew Stowe, Cactus Club's head of product development. Matthew is also the winner of Top Chef Canada Season 3. I must admit I've never watched the show, but Jacques and I love the original American series. </p> <p>We chatted with Matthew and asked him questions about his career and his experience on the show, which was really interesting. He said the producers will often make contestants out to be something they're not, and edit people's comments so they are played completely out of context. Though I'm not really surprised, it was good to get that confirmation. Stowe seemed like a down-to-earth, humble guy, and I'm curious to search some clips from his season and see what he was like on the show. </p> <p><a href="http://lh4.ggpht.com/--BzIsOFwA14/UmNHIm8K0bI/AAAAAAAADC8/Q1WGvVIv7E0/s1600-h/P1010282%25255B3%25255D.jpg"><img title="P1010282" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="P1010282" src="http://lh3.ggpht.com/-M6lxcoxeBhY/UmNHJXjSjtI/AAAAAAAADDA/qbd4S_Q6T2M/P1010282_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>All in all, it was a treat to be out on the town enjoying good food and wine. I think with this new location being so close, we'll definitely be visiting Cactus Club Cafe in the future. </p> <p><em>Cactus Club Cafe <br />11130 Jasper Ave. <br />Edmonton, AB <br /><a href="http://www.cactusclubcafe.com/">http://www.cactusclubcafe.com</a></em></p> <p>And now for a little perspective, here’s  my usual mealtime view: </p> <p><a href="http://lh6.ggpht.com/-JgXddZZmvJI/UmNHJw6DRBI/AAAAAAAADDM/t3F3vkH6DhY/s1600-h/P1010266%25255B3%25255D.jpg"><img title="P1010266" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="P1010266" src="http://lh4.ggpht.com/-h6GoHe5DDg8/UmNHKsNaYeI/AAAAAAAADDQ/TBz15n5VkmA/P1010266_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I couldn’t check in here without adding a photo of la belle Lucie. Hope to be back soon. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com2tag:blogger.com,1999:blog-4318151966122056822.post-17189918744767685702013-06-22T21:14:00.001-06:002013-06-22T21:14:33.280-06:00Gluten-free vanilla birthday cake<p><a href="http://lh6.ggpht.com/-l-C62q-f5Vg/UcZoB1tI9BI/AAAAAAAAC-A/3zQMGIi2uNI/s1600-h/DSC059463.jpg"><img title="DSC05946" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC05946" src="http://lh3.ggpht.com/-X5gRPjGLwrs/UcZoCeW3pKI/AAAAAAAAC-I/Lm00jszMAOQ/DSC05946_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Many months have passed since I last visited this space. My baby has grown into a one-year old. I am now back at work full-time. And for the past four weeks Jacques has been away in Newfoundland on an opera training program, and I’ve been parenting on my own. </p> <p>For two weeks my mother was here, and it was quite wonderful. She helped enormously with household chores, and just playing with Lucie and cleaning her up and changing her diaper when I needed a minute longer to drink my tea or get dressed. </p> <p>Since Mom left I’ve had lots of help from my many marvellous friends. But it’s been hard at times. Work is very busy, and when I get home there are a million things to do before I can sit for a few minutes and relax before I go to bed and start all over again. </p> <p>But I don’t want to sound like I’m complaining. Life has been great overall. I’m in a job that I really love, Lucie has taken to daycare like a fish to water, and Jacques is doing incredibly well. All I can say is single parents are to be very admired. Very, very admired. </p> <p>Well, let’s move onto some food talk, shall we? </p> <p>A few weeks ago, I made Lucie a birthday cake. I wanted it to be the same as the cakes my Mom always made me when I was a kid. Sometimes she did fancy shapes or new recipes, but the one I remember with the most fondness was called Nanny’s Hot Milk Cake. </p> <p><a href="http://lh6.ggpht.com/-nIENvJBiQyU/UcZoC0tMtsI/AAAAAAAAC-Q/UDlDKhxPXzk/s1600-h/DSC059593.jpg"><img title="DSC05959" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC05959" src="http://lh3.ggpht.com/-OMADdL67JFQ/UcZoDrYqduI/AAAAAAAAC-Y/_t7yt64ifQU/DSC05959_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>It’s basically a plain vanilla cake, but of the best quality. It’s tender and light with a beautiful crumb, sweet but not too sweet, and golden brown on top.  I’m not sure if heating the milk makes a huge difference, but since it’s always delicious, why mess with it? The frosting – a plain, simple buttercream – was customizable, and as a child I remember adoring the peppermint kind. </p> <p><a href="http://lh6.ggpht.com/-G9NKj4iK8E8/UcZoECv_PPI/AAAAAAAAC-g/yxRu5zC1ba8/s1600-h/DSC059333.jpg"><img title="DSC05933" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC05933" src="http://lh3.ggpht.com/-SOW4dDARXBo/UcZoErMKS5I/AAAAAAAAC-o/dAY0UTvLV3A/DSC05933_thumb.jpg?imgmax=800" width="360" height="480" /></a></p> <p>I set out to recreate this cake, gluten-free, for Lucie’s first birthday. I added some ground almonds to the first one I made, and that turned out to be a mistake. I think they added too much weight and density, because the cake turned out eggy and flat. </p> <p>The second time, I tweaked the flour mixture, and came away with a winner. I used more starches and fewer whole grains than I usually do, but this is a special occasion cake. It doesn’t taste exactly like the one from my childhood, but pretty darn close. Most importantly, it’s tender, moist and fluffy. And everyone at Lucie’s birthday party enjoyed it. </p> <p>Lucie was recovering from stomach flu on the day of her party and didn’t even taste the cake. But I don’t think she cared much. I’m sure she’ll grow to love Nanny’s Hot Milk Cake just like I did. </p> <p>Bonne fete ma belle, belle cocotte! </p> <p><a href="http://lh5.ggpht.com/-ibrXHHNt1I0/UcZoFM724nI/AAAAAAAAC-w/9SaF19-Ific/s1600-h/DSC059573.jpg"><img title="DSC05957" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC05957" src="http://lh4.ggpht.com/-xviZO8S8wE8/UcZoFwOyT0I/AAAAAAAAC-4/LjweBu84Ro4/DSC05957_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p><strong>Gluten-free Vanilla Birthday Cake</strong></p> <p><em>Makes two 8 or 9-inch layers. Halve the recipe for one layer. This also makes wonderful cupcakes. One layer equals about 12 cupcakes. </em></p> <p>1 cup milk <br />4 eggs <br />1. 5 cups white sugar <br />92 g. sorghum flour <br />68 g. white rice flour <br />40 g. sweet rice flour <br />56 g. potato starch <br />20 g. tapioca starch <br />4 tsp. baking powder <br />56 g. (1/4 cup) butter <br />2 tsp. vanilla extract <br /> <br />Preheat oven to 350 degrees. <br /> <br />Grease and flour your cake pans. You can use 8-inch or 9-inch round pans, or even 8 x 8-inch square pans if you prefer. <br /> <br />Put milk in a small saucepan over medium heat. Don’t let it boil. Remove from heat when it is scalded – there will be tiny bubbles around the edge and steam rising from it. </p> <p>Meanwhile, break eggs into a large mixing bowl and beat with an electric mixer until light yellow and creamy. Keep a close watch on the milk. </p> <p>Add sugar to eggs and beat until thickened. </p> <p>Combine dry ingredients in a medium bowl and add to sugar and eggs about half at a time, mixing well after each addition.</p> <p>Add vanilla extract and mix in well. </p> <p>Add butter to the hot milk and stir a few times until it melts. Pour into the cake mixture and fold gently until it is all mixed in. The batter will be quite liquidy. </p> <p>Pour batter into pans and bake for 30 to 40 minutes. The original recipe calls for less time, but my cakes took about 40 minutes. When done, they will be golden brown on top and a tester inserted into the centre will come out clean. <br /> <br /><strong>Buttercream Frosting</strong></p> <p>1/2 cup (113 g) softened butter <br />3 cups powdered sugar <br />1/4 cup milk <br />1/2 tsp. vanilla, almond extract, peppermint extract, etc. *</p> <p>Cream butter with an electric mixer until smooth and soft.</p> <p>Add sugar a little bit at a time, until mixture becomes quite stiff  (do not add it all). <br /> <br />Stir in about half the milk and beat well.</p> <p>Add the rest of the sugar, the milk and the flavouring. </p> <p>Beat until smooth and light. This takes a lot of beating. The frosting will increase in volume and become fluffy. </p> <p>Wait until cakes have cooled completely before frosting. </p> <p>*Variation with Chocolate: Add 2 squares (56 g.) of melted, unsweetened chocolate to the frosting in the last step. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com2tag:blogger.com,1999:blog-4318151966122056822.post-19326669162571728622013-03-31T13:56:00.001-06:002013-03-31T20:40:51.183-06:00Easter brunch and a cocktail for spring<p><a href="http://lh6.ggpht.com/-DG-78KiYQlQ/UViU3uuvUtI/AAAAAAAAC7s/jhhCtE9pU4w/s1600-h/DSC05843%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC05843" border="0" alt="DSC05843" src="http://lh4.ggpht.com/-rgzU7oKrI0k/UViU4Ihf8BI/AAAAAAAAC70/M8dVKUey03U/DSC05843_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Happy Easter! We don’t really celebrate, but any holiday is a chance to eat some great food. We had friends over for brunch this morning and I must say, the meal came together beautifully. </p> <p>I made Quiche Lorraine with real cream! Which never happens. It also had bacon and gruyere, so triple goodness. And to really go all out, I also made the richest of rich chocolate cakes, topped with a huge billowing mound of whipped cream. Don’t worry, we had a salad too. </p> <p><a href="http://lh5.ggpht.com/-kaGTurEbzbQ/UViU498RpUI/AAAAAAAAC78/fXBBSVGjEDo/s1600-h/DSC05834%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC05834" border="0" alt="DSC05834" src="http://lh3.ggpht.com/-yH8LTlFa3zw/UViU5u7ohXI/AAAAAAAAC8E/7dISZH7pGIQ/DSC05834_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>The cake was truly wonderful. Flourless, rich, soft, and fudgy with a crackly, sugary top. Almost a cross between a cake and custard. And that wonderful whipped cream on top, combined with a bit of mascarpone cheese for yes, more richness. But somehow it wasn’t all too much, and I think it’s because the cake is not that sweet. I used a regular supermarket bar of dark chocolate that was probably not more than 60 percent, yet the cake had a beautiful bitterness.  The recipe comes from the March issue of Bon Appétit. (but you can also find it <a href="http://www.bonappetit.com/recipes/2013/03/fallen-chocolate-cake">here</a>.)</p> <p><a href="http://lh5.ggpht.com/-SSjTQ9V5_64/UViU6WabhAI/AAAAAAAAC8M/06kiCKRdBvc/s1600-h/DSC05837%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC05837" border="0" alt="DSC05837" src="http://lh4.ggpht.com/-lbs67oX2WKE/UViU7Leb1FI/AAAAAAAAC8U/oCwA6U9yXqU/DSC05837_thumb.jpg?imgmax=800" width="410" height="308" /></a> <br /><a href="http://lh4.ggpht.com/-qVypxS3SWUk/UViU8gy5MBI/AAAAAAAAC8s/Fc3lZKGsA9Q/s1600-h/DSC05848%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC05848" border="0" alt="DSC05848" src="http://lh3.ggpht.com/-qmzh9MA8b_w/UViU9JMau4I/AAAAAAAAC80/3U9ZlOMgCz4/DSC05848_thumb.jpg?imgmax=800" width="360" height="480" /></a><a href="http://lh5.ggpht.com/-NI4bQMU23LA/UViU94P1uaI/AAAAAAAAC88/sL4aQFY6o4s/s1600-h/DSC05836%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC05836" border="0" alt="DSC05836" src="http://lh4.ggpht.com/-W6Js3rD8NrY/UViU-Q2G8QI/AAAAAAAAC9E/KztzMCgF0B4/DSC05836_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>There were also grapefruit juice-whiskey cocktails that I kind of threw together after looking at a few recipes online. They were deliciously refreshing, a mix of sour and sweet, with a lovely herbal note from the rosemary simple syrup. So good I thought I’d share with you. Even though grapefruits are a winter staple, this drink made me think of spring. </p> <p><strong>Grapefruit-Whiskey Cocktails for Spring</strong></p> <p><em>Makes one not-very-strong drink. Add more whiskey if desired! Feel free to play around with the proportions here as much as you’d like – I was mixing with a pretty free hand. </em></p> <p>1 oz. whiskey (I used Jack Daniel’s honey whiskey which is a bit sweet, but I’m sure regular whiskey would work fine) <br />1 oz. freshly squeezed grapefruit juice <br />1 oz. rosemary simple syrup (recipe follows – you could also use mint simple syrup) <br />1/2 oz. (or more) lime juice <br />1/2 oz (or more) water</p> <p>Put a couple of ice cubes in a small glass. Pour the whiskey over, followed by the grapefruit juice, syrup, and lime juice. Add the water and taste. Add more lime juice or water if desired. </p> <p><strong>Rosemary Simple Syrup</strong></p> <p>Combine 2 cups water, 1 cup sugar, and 2 rosemary sprigs in a small saucepan. Bring to a boil over medium-high heat, then turn heat down and leave at  a simmer for a few minutes, until the sugar dissolves. Take off the heat and let sit for 10 minutes for the rosemary to infuse. Let cool, remove rosemary, and store in a jar in the fridge. This is also delicious stirred into sparkling water. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com0tag:blogger.com,1999:blog-4318151966122056822.post-61865445521596321002013-03-28T09:47:00.001-06:002013-03-28T09:47:53.485-06:00Roasted Cauliflower<p><a href="http://lh3.ggpht.com/-2Q3MI6tZI_w/UVRmJabxKFI/AAAAAAAAC7U/Lz2Gy8khhSY/s1600-h/DSC05818%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05818" border="0" alt="DSC05818" src="http://lh3.ggpht.com/-Al8Psh_dsLU/UVRmKLXqygI/AAAAAAAAC7c/pnxR1Y5TBq0/DSC05818_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>This isn’t so much a recipe as an idea. An idea you should definitely try. Every time I make this Jacques says, “Why doesn’t everybody roast their cauliflower?” And maybe you do already. But I only started doing it a few months ago after reading about it somewhere, so in case you haven’t tried it yet, do so. </p> <p>As is the case with many other vegetables (broccoli, asparagus, sweet potato…) roasting brings out these amazingly sweet flavours in cauliflower. Flavours I didn’t know existed. It comes out burnished and crispy, the perfect side to a piece of meat or fish. I’m sure it would also be wonderful tossed with pasta with some parmesan, maybe fresh tomatoes and capers. </p> <p><strong>Roasted Cauliflower</strong></p> <p><em>Serves 2</em></p> <p>One small head cauliflower, about 1.5 lbs. <br />2 to 3 Tbsp. olive oil <br />1/2 tsp. salt (or to taste) <br />about 6 grinds black pepper</p> <p>Preheat oven to 400 degrees. </p> <p>Remove the outer leaves and stem from the cauliflower. Chop, or break up with your hands, into small to medium-sized florets. Chops the stems into bite-sized pieces. Toss in a large bowl with the oil, salt and pepper. Taste to see if there is enough salt. You could also add herbs and spices if you like. </p> <p>Spread out in an even layer on a sheet pan. Roast for about 30 minutes, checking half-way through and turning with a spatula. When done, cauliflower should be tender and golden-brown in spots. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com4tag:blogger.com,1999:blog-4318151966122056822.post-2380742181389889842013-03-25T21:37:00.001-06:002013-03-25T21:37:29.666-06:00What’s New<p><a href="http://lh6.ggpht.com/-bgPsEbVfXik/UVEX9YrLRJI/AAAAAAAAC64/TBAaULOlEUk/s1600-h/DSC05777%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05777" border="0" alt="DSC05777" src="http://lh5.ggpht.com/-mb9tzlng7jk/UVEX-Fm_eTI/AAAAAAAAC7A/68eRuEQneCI/DSC05777_thumb.jpg?imgmax=800" width="360" height="480" /></a></p> <p>Lucie is now ten months old. The moments, they are flying by fast. So fast. She crawls a mean streak, moving from room to room with ease. Standing is also a favourite activity. As is clapping her hands, and grinning. </p> <p>She is eating all sorts of foods, usually whatever I cook for myself and Jacques. She’s taken a liking to pancakes and lately has eaten whole bananas in one sitting. She likes eating with her fingers more and more, often pushing the spoon away. She has an extremely cute way of pushing pieces of food into her mouth with her index finger. </p> <p>When I think about having to leave her for eight hours at a time to go to work, my heart feels tight. I’m not sure I’ll be able to bear it. </p> <p>I go back to work April 29th. I’m ready, and also not ready at all. This past year has been the longest and shortest of my life.  Long because it feels like about 10 years ago that I lay in that hospital bed and looked at my daughter for the first time. Short because I can’t believe how big she is already. Soon she will be walking and talking. Soon she will be a toddler. How did this happen? </p> <p>Those of you who are still reading may have noticed this space really languished the past few months. I’ve struggled to regularly post about what I’m cooking and eating. Not because it’s not good - I’ve made a lot of great things in the kitchen lately. I just can’t seem to organize myself to photograph them and write about them. </p> <p>Of course everyone says, “Oh, you’re a new Mom, you must be so busy, I’m sure you don’t have time to blog!” Well, yes and no, people. When I talk to other parents with kids under one I feel incredibly grateful. Of course parenting takes time – most days lunch, for example, is never finished in under an hour – but Lucie is so happy to play by herself that I usually have lots of time to accomplish my own things during the course of the day.  </p> <p>So I really have no excuse. And I’m not here to make excuses anyway. I think I’m trying to figure out what this space is now that my life has changed so, so much. I feel the urge to write about Lucie, about my family life, and I don’t really want to quell that urge. Of course I still want to write about food too. I hope I can come to a happy medium. </p> <p>Now that the evenings are longer there is hope for taking some decent photographs of the food I’ve been cooking. There is a wonderfully tasty and easy kale pesto I’d really like to share with you. A divine tomato sauce that we’ve been inhaling lately. Some beautiful cheese buns that are a cinch to make and addictive to eat. I hope that I will back before long with a few of these recipes to share. </p> <p>In the meantime, I’m going to enjoy the days with my daughter. Her bubbly laughs, her fierce determination, the amazing sounds she makes when she sees another baby on the street. And I’ll go from there. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com1tag:blogger.com,1999:blog-4318151966122056822.post-50154183413213091252013-01-31T14:14:00.001-07:002013-01-31T14:14:56.678-07:00Wild Earth Cafe, Edmonton<p><a href="http://lh5.ggpht.com/-nvO8r4nXnCU/UQreuTqt1oI/AAAAAAAAC4s/c6lY5GZ8Ndg/s1600-h/DSC056313.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC05631" border="0" alt="DSC05631" src="http://lh3.ggpht.com/-Evk7TPDYFSs/UQrevA3YUCI/AAAAAAAAC40/gqnplN78Wv4/DSC05631_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Wild Earth is the cafe I wish I had in my neighbourhood. It’s in Mill Creek, so I don’t get over there very often, but when I do I remember how much I love it. </p> <p>Back in the fall I wrote a post <a href="http://thelittleredkitchen.blogspot.ca/2012/10/coffee-with-babies.html">about great cafes</a> in Toronto, and bemoaned the lack of such good ones here in Edmonton. After writing that I thought about it some more, and I spent some more time at Transcend Cafe in Garneau, about a 15 minute walk from our apartment. I realized Transcend was actually the kind of cafe I was looking for – a comfortable vibe and delicious coffee. It does get busy, so it’s best to go during the week if you want a place to sit. The one thing they are lacking is a nice choice of GF sweets. I enjoy their gluten-free pao de quiejo, tapioca starch cheese buns, but they’re a unique treat that I’m not always in the mood for.  </p> <p><a href="http://lh4.ggpht.com/-hNKR9MMjsC8/UQrevhW_2JI/AAAAAAAAC48/eEptBypTlfY/s1600-h/DSC056333.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC05633" border="0" alt="DSC05633" src="http://lh6.ggpht.com/-sgk3ORuLgXU/UQrewbGuE7I/AAAAAAAAC5E/sgCbxuErB1M/DSC05633_thumb.jpg?imgmax=800" width="360" height="480" /></a></p> <p>Wild Earth has the whole package. Great atmosphere, delicious coffee, and a wide array of GF and non-GF sweets and main dishes. It is also a bakery that sells a variety of breads and sweets to take home (one of them is a GF cookie mix). We walked over there last week with our friend Irene, when the weather was nice. It’s not a short walk, about 45 minutes, so the trip felt like a special event. As I sat and savoured my latte and cookie, I realized that if Wild Earth was in my neighbourhood I would be there very often. </p> <p><a href="http://lh4.ggpht.com/-dAcQnMNVnHw/UQrexWVIVgI/AAAAAAAAC5M/feVqUGf0ab8/s1600-h/IMG-20120106-000152.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG-20120106-00015" border="0" alt="IMG-20120106-00015" src="http://lh6.ggpht.com/-Wyl2FCPhFOo/UQreyZWOQ1I/AAAAAAAAC5U/vpBP3ceDW0c/IMG-20120106-00015_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Let me tell you about that cookie. It was labelled a “monster” cookie, though I’m not exactly sure what that means. It was on the large side, about 5 inches wide, with the deep taste of brown sugar, and peppered with chocolate chips,  nuts, and oats. It was baked perfectly, so it was crunchy on the outside and chewy on the inside. Perfect for coffee-dipping. That’s my kind of cookie. </p> <p><a href="http://lh3.ggpht.com/-fP909VH8EEA/UQrezEQot_I/AAAAAAAAC5c/qX1lFudqq7I/s1600-h/DSC056413.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC05641" border="0" alt="DSC05641" src="http://lh3.ggpht.com/-f4U4KiubPdU/UQreztBqzDI/AAAAAAAAC5k/2m2Vc4Jn45w/DSC05641_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>It was a delightful afternoon. We chatted and played with Lucie (who seems quite close to crawling). We lingered over our drinks. I love getting out of the neighbourhood and into different parts of the city, especially when it involves a beautiful walk along the river valley, and great cafes like this one.  </p> <p>What are your favourite Edmonton cafes? </p> <p>P.S. Just looked at the website and realized Wild Earth has a newish location in the Epcor Tower downtown! I will have to check that out soon.</p> <p><em><a href="http://www.wildearthbakery.com/">Wild Earth Cafe</a> <br />8902 99 st. <br />(also locations in Laurier Heights and Downtown) <br />Edmonton, AB</em></p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com1tag:blogger.com,1999:blog-4318151966122056822.post-44142150828435066492012-12-26T21:26:00.001-07:002013-01-12T09:07:54.675-07:00Happy Holidays<p><a href="http://lh4.ggpht.com/-rVLvi_tE7Kg/UNvNvMBYX0I/AAAAAAAAC1E/54xUSOUBzOs/s1600-h/DSC05527%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05527" border="0" alt="DSC05527" src="http://lh5.ggpht.com/-mJqjHa_Gmx4/UNvNwEkpS4I/AAAAAAAAC1M/LGx_qRJeoWI/DSC05527_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>It has been a few weeks of some good celebrating around here. We kicked things off with an amazing supper at the <a href="http://www.theredoxinn.com/">Red Ox Inn</a> for our fifth anniversary on December 16th, then followed it up with a champagne breakfast the next morning at home. </p> <p><a href="http://lh3.ggpht.com/-Zxnm50dIfFg/UNvNxLg_PXI/AAAAAAAAC1U/-Et8WY60iFE/s1600-h/DSC05479%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05479" border="0" alt="DSC05479" src="http://lh4.ggpht.com/-BjjFA5bvoSE/UNvNyPJ8XDI/AAAAAAAAC1c/lTFxdeqBFsc/DSC05479_thumb.jpg?imgmax=800" width="360" height="480" /></a></p> <p>Last week there were some elaborate Christmas preparations, including many cookies baked (you have to try <a href="http://www.thewednesdaychef.com/the_wednesday_chef/2012/12/ottolenghis-spice-cookies.html">these gems</a>) and my first gluten-free Acadian pâté (meat pie), which was a resounding success on Christmas morning. </p> <p>There was lots of feasting in the past few days, with turkey dinner on Christmas eve at Jacques’ brother’s house, and a 13-pound fresh ham here for Christmas dinner. More meat has been consumed in the past week than we usually eat in months – and there is lots left in the fridge. </p> <p><a href="http://lh6.ggpht.com/-MoaNFtzMm2A/UNvNy9TT8fI/AAAAAAAAC1k/Rgi0cBOKxHU/s1600-h/DSC05532%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05532" border="0" alt="DSC05532" src="http://lh3.ggpht.com/-WULLjyg-b4E/UNvNzmttjhI/AAAAAAAAC1s/KWc6Gc_Q81k/DSC05532_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh6.ggpht.com/-NqRxsSh6e5o/UNvN04MPKPI/AAAAAAAAC10/KQrXkFw5Wb4/s1600-h/DSC05533%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05533" border="0" alt="DSC05533" src="http://lh5.ggpht.com/-XkuQtDxVask/UNvN1TFYwnI/AAAAAAAAC18/SdWX2sNo20Y/DSC05533_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-vNL-rC-Jkzk/UNvN2dQDBtI/AAAAAAAAC2E/c8AQmYkmXio/s1600-h/DSC05535%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05535" border="0" alt="DSC05535" src="http://lh3.ggpht.com/-DUMzKzf-VjY/UNvN5xTAllI/AAAAAAAAC2M/4TkBSKhiHKw/DSC05535_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>(<em>Just noticed in the above picture that of course, the Sriracha makes an appearance even on the Christmas table)</em></p> <p>Another hit was our first homemade rillettes – made, surprisingly, with sardines. Rillettes is usually made with pork or other meat that is shredded and mixed with its own fat, then spread on bread. We <a href="http://thelittleredkitchen.blogspot.ca/2010/12/eating-in-paris.html">fell in love</a> with it in France a few years ago. The rillettes made with sardines was different, of course, but with green onions, cream cheese and lots of lemon juice, it was absolutely delicious. </p> <p><a href="http://lh3.ggpht.com/-zn2nNPa_-JM/UNvN6jkFR_I/AAAAAAAAC2U/5uwCTHR_EjE/s1600-h/DSC05528%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05528" border="0" alt="DSC05528" src="http://lh4.ggpht.com/-aFpD3Ojctc8/UNvN7aEvM-I/AAAAAAAAC2c/6qi4JSolk2M/DSC05528_thumb.jpg?imgmax=800" width="360" height="480" /></a><a href="http://lh5.ggpht.com/-IEqNZvRJCSU/UNvN81a2gwI/AAAAAAAAC2k/sutxFhZ2G6A/s1600-h/DSC05520%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05520" border="0" alt="DSC05520" src="http://lh5.ggpht.com/-GRCC6gMEPYk/UNvN9YGg9LI/AAAAAAAAC2s/P-RMzBkcgDQ/DSC05520_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I also made our traditional Danish <a href="http://thelittleredkitchen.blogspot.ca/2008/12/danish-rice-pudding.html">rice pudding</a> for Christmas eve. This time we swapped out the almonds for hazelnuts and walnuts and it was fantastic. </p> <p>Something else amazing we discovered this holiday season? Mulled wine! I used <a href="http://www.davidlebovitz.com/2012/12/hot-mulled-wine-recipe-vin-chaud/">this recipe</a> (minus the eau-de-vie) and it got raves at our holiday party. Definitely going on the annual favourites list. </p> <p>Lucie was, of course, incredibly spoiled with many beautiful gifts. This time of year definitely makes us realize how loved she is. Our gifts for her grandparents were photo books I made online with the best shots from her first six months. I was so excited to make and send these, and it was great to see my mom and Jacques’ parents open them over Skype. The reactions were great! </p> <p>After looking at several sites I decided to make the book using <a href="https://pinholepress.com/">Pinhole Press</a>. Though it was on the pricier side, I really liked their designs and I’m really happy with the end result. I’m sure I’ll be creating more of these books as Lucie grows. We also received a beautiful photo book of my sister’s baby, Cash. So lovely!</p> <p><a href="http://lh6.ggpht.com/-PzuaHHy_oMM/UNvN-MvChwI/AAAAAAAAC20/EUFkZ5xAfBs/s1600-h/DSC05495%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05495" border="0" alt="DSC05495" src="http://lh6.ggpht.com/-YysjGsl26RE/UNvN_B0OWVI/AAAAAAAAC28/x0K1JU5-wRo/DSC05495_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh3.ggpht.com/-5ITffqIHo4w/UNvOAALjwGI/AAAAAAAAC3E/9Z9GyOkmElA/s1600-h/DSC05499%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05499" border="0" alt="DSC05499" src="http://lh3.ggpht.com/-6ZRWMIiSxPk/UNvOAzzASfI/AAAAAAAAC3M/q2WAYg2rkk8/DSC05499_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-QuVP3F8oFgI/UNvOB5VOJ3I/AAAAAAAAC3U/HXrj0xdwjFI/s1600-h/DSC05523%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05523" border="0" alt="DSC05523" src="http://lh4.ggpht.com/-LnJKglehS1Y/UNvOCdaDNaI/AAAAAAAAC3c/fnDJw9LPsk4/DSC05523_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-5w61haGkhrs/UNvODWoABNI/AAAAAAAAC3k/7MxnAJUS27w/s1600-h/DSC05524%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05524" border="0" alt="DSC05524" src="http://lh4.ggpht.com/-0yH7xRHUW9Y/UNvOENB8AAI/AAAAAAAAC3s/8Q-H0qd1V5I/DSC05524_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>As wonderful as the holidays are, I am really looking forward to starting the new year and getting back into routines. It’s kind of a crazy thing to say, since my life right now has very few routines compared to the way it used to be. But seeing January 1st on the calendar really makes me think about life in a new way, even now. It’s a time to set new goals and create new habits, and reflect on the past year.  </p> <p>I hope to be back in a few days to talk about just that. For now, I hope you all enjoy the rest of the holiday season! </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com2tag:blogger.com,1999:blog-4318151966122056822.post-1051190939344253512012-11-29T21:04:00.001-07:002012-11-29T21:12:41.792-07:00Gluten-free apple spice cake for six months<p><a href="http://lh5.ggpht.com/-qREHWLm96tE/ULgwCl5e0TI/AAAAAAAACy8/lsglHFR-kXg/s1600-h/DSC05334%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05334" border="0" alt="DSC05334" src="http://lh6.ggpht.com/-H6b3llGCayA/ULgwDRF4ZjI/AAAAAAAACzE/bzNbkdSJ1GM/DSC05334_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Lucie turned six months old the other day. And we held a little party. </p> <p>Why not celebrate six months? It seems like a pretty big accomplishment to us. Recently, I was talking to my sister, whose baby boy is 4 and a half months, and we both said we used to wonder why parents held parties for little kids. What’s the point? we thought. Like the kid cares. It’s all for the parents. </p> <p>Now we get it. Exactly! It <em>is</em> all for the parents. And the parents need those parties. It’s a way to say, “Look! We made it! You are six months old and you are still alive and healthy and happy!” </p> <a name='more'></a> <p><a href="http://lh3.ggpht.com/-pjsKpVIoBB8/ULgwEoYsDjI/AAAAAAAACzM/8N2cgEseXU4/s1600-h/DSC05342%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05342" border="0" alt="DSC05342" src="http://lh4.ggpht.com/-d2TVqtSO_6Q/ULgwFVc6EaI/AAAAAAAACzU/z2gmAJ9P6UI/DSC05342_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>This party was a pretty low-key affair. The invitations were a bit last-minute so only two friends were able to make it. But we ate snacks and cake and drank tea and wine and thoroughly enjoyed ourselves as Lucie was her incredibly cute self. </p> <p><a href="http://lh3.ggpht.com/-wP9kG5sZZtg/ULgwGjf8E8I/AAAAAAAACzc/PtRVsqhg2qI/s1600-h/DSC05339%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05339" border="0" alt="DSC05339" src="http://lh5.ggpht.com/-ztj-rChJZSI/ULgwHhIeEBI/AAAAAAAACzk/rxhZihrdg7s/DSC05339_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh6.ggpht.com/-UC7aOkIBL-4/ULgwJ-kGe7I/AAAAAAAACzs/RPp4Srqd5Kw/s1600-h/DSC05337%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05337" border="0" alt="DSC05337" src="http://lh4.ggpht.com/-KpS44Ugalgo/ULgwKdgiX9I/AAAAAAAACz0/HacTmYmgo34/DSC05337_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I made this roasted apple spice cake from smitten kitchen and it was scrumptious. My only complaint was the cream cheese frosting was too sweet for me, so next time I will definitely dial back the sugar. The cake itself is super moist, not too sweet, with beautiful chunks of apple throughout, plus more applesauce in the batter. Definitely a keeper. There are a few more steps and a little more time involved than the average cake I make, so it’s perfect for a celebration. </p> <p>Happy half-year to our beautiful Lucie! </p> <p><a href="http://lh5.ggpht.com/-n_0_bsHjKpU/ULgwLsJOHHI/AAAAAAAACz8/LM7ZOkKXpKo/s1600-h/DSC05319%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05319" border="0" alt="DSC05319" src="http://lh6.ggpht.com/-ReWZV_xeWig/ULgwN3E6hxI/AAAAAAAAC0E/AjxrTPE6cwM/DSC05319_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p><strong>Gluten-free apple spice cake <br /></strong><em>adapted from <a href="http://smittenkitchen.com/blog/2012/09/roasted-apple-spice-sheet-cake/">this recipe</a></em></p> <p>Once again you will need a scale for this recipe. I’m sorry, I’m just too lazy to figure out the cup measurements since I never use them. If you find this incredibly annoying, please let me know and I can make more of an effort. Or just go buy a scale. </p> <p>2 medium apples, peeled, cored and halved <br /> <br />50 g sweet rice flour <br />50 g tapioca starch <br />50 g buckwheat flour <br />80 g millet flour <br />80 g sorghum flour <br />1/2 tsp. salt <br />1/2 tsp. baking soda <br />3/4 tsp. baking powder <br />1/2 tsp. cinnamon <br />1/2 teaspoon ginger <br />pinch cloves <br />pinch nutmeg <br /> <br />168 g (1/2 cup) honey <br />1.5 cups applesauce <br />113 g (one stick or 1/2 cup) butter at room temperature <br />95 g brown sugar <br />2 eggs</p> <p>Preheat oven to 375 degrees. Roast the apple halves face-down on parchment-lined baking sheets for about 20 minutes, until dry to the touch and lightly browned on the bottoms. Let cool. Reduce oven temperature to 350 degrees. </p> <p>While the apples are baking, butter two 8-inch round cake pans and line the bottoms with parchment paper. Butter the paper as well. <br /> <br />Whisk dry ingredients together in a medium bowl. In another small bowl, stir applesauce and honey together. In a large bowl, beat brown sugar and butter together with an electric mixer until very fluffy. Add eggs one at a time, beating well after each addition. Add one-third of the flour mixture and beat until just combined. Add half the applesauce mixture and beat again. Continue adding in this way until everything is incorporated. <br />Chop the apples into small chunks and fold into the batter. </p> <p>Pour the batter into the cake pans and bake for 35 to 40 minutes, rotating the pans halfway through. The cake is done when lightly browned and a toothpick comes out clean. </p> <p>Let cake cool in pans for ten minutes, then invert onto racks to let cool completely. Frost with cream cheese frosting if desired. I’m sure it would be delicious without it too, maybe lightly dusted with icing sugar. But you can’t have a (half) birthday cake without frosting! You can find the frosting recipe <a href="http://smittenkitchen.com/blog/2012/09/roasted-apple-spice-sheet-cake/">here</a>. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com1tag:blogger.com,1999:blog-4318151966122056822.post-2500549939167587222012-11-17T10:32:00.001-07:002012-11-29T21:04:13.811-07:00Coffee in Halifax<p><a href="http://lh5.ggpht.com/-feJ8TPQi_iM/UKfJzsbLMaI/AAAAAAAACvI/0UDCnVVhEvQ/s1600-h/313%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="313" border="0" alt="313" src="http://lh4.ggpht.com/-gp54FI_1NOk/UKfJ0AlsBKI/AAAAAAAACvQ/cY5AXh3ETiE/313_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Still playing catch-up around here, and this one is a long time coming. I wanted to write about these cafes a year ago after I visited them in summer 2011, but it just never happened. On our trip to Halifax this past September, I stopped in at one of them again, and I’d like to tell you about it. </p> <a name='more'></a> <br clear="all" /> <p><em><a href="http://www.javablendcoffee.com/">Java Blend</a></em></p> <p><a href="http://lh6.ggpht.com/-1XHFEww2Ah4/UKfJ0_uHk4I/AAAAAAAACvY/cCsC5UqENbs/s1600-h/315%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="315" border="0" alt="315" src="http://lh6.ggpht.com/-L_NLeIFFJJI/UKfJ198rILI/AAAAAAAACvg/EU41Kbwlq-0/315_thumb.jpg?imgmax=800" width="360" height="480" /></a></p> <p>Java Blend is on North street, just a few blocks from my mother’s house, and is a fixture in the North end of the city. They roast their own beans, and also offer the cheapest latte in town – only three dollars! But it’s fantastic. The cafe is cozy, small and always crowded with people. </p> <p><a href="http://lh3.ggpht.com/-C1yG8k0adP0/UKfJ2eNSywI/AAAAAAAACvo/6OsqHsOwxbk/s1600-h/304%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="304" border="0" alt="304" src="http://lh4.ggpht.com/-oJVwEf7oaR0/UKfJ3XhTMJI/AAAAAAAACvw/ROkLQFH44-8/304_thumb.jpg?imgmax=800" width="360" height="480" /></a><a href="http://lh3.ggpht.com/-tZeNcJFRmVE/UKfJ4FFDFNI/AAAAAAAACv4/G8PaM-D4zdU/s1600-h/306%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="306" border="0" alt="306" src="http://lh3.ggpht.com/-pHxfXGXgIG0/UKfJ4l7h8BI/AAAAAAAACwA/x9VeHYtr_EE/306_thumb.jpg?imgmax=800" width="360" height="480" /></a><a href="http://lh4.ggpht.com/-ElolB0-XOE0/UKfJ5_8tg8I/AAAAAAAACwI/yOSEx_jgNz0/s1600-h/308%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="308" border="0" alt="308" src="http://lh4.ggpht.com/-H2mqJ6VIZEM/UKfJ6homHYI/AAAAAAAACwQ/70BJ3RedWuE/308_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh6.ggpht.com/-BVQkW8ATTd8/UKfJ77bLMbI/AAAAAAAACwY/J3n5qMWudg0/s1600-h/311%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="311" border="0" alt="311" src="http://lh5.ggpht.com/-1Cp_AxH6GGU/UKfJ8e-wVNI/AAAAAAAACwg/beOFyJaVuJ4/311_thumb.jpg?imgmax=800" width="360" height="480" /></a></p> <p><em><a href="http://www.tridenthalifax.com/">Trident Booksellers and Cafe</a></em></p> <p><em><a href="http://lh6.ggpht.com/-X1YUQS0z7Uw/UKfJ9TPNQ3I/AAAAAAAACwo/SMR9Y0gOa7U/s1600-h/441%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="441" border="0" alt="441" src="http://lh6.ggpht.com/-b0O-LlH5Zlc/UKfJ-I920aI/AAAAAAAACww/PWPXSRe85Lw/441_thumb.jpg?imgmax=800" width="360" height="480" /></a></em></p> <p>I remember going to Trident when I was a kid in its old location on Argyll Street. It’s now down on Hollis Street, right near the Seaport Farmers’ Market, and my mom and I visited right after our trip to the market in July 2011. I didn’t get back there on this past visit, but only for lack of time. Trident is a brilliant business – second-hand bookstore and cafe all in one. It has a lovely vintage, homey feel and serves a very good latte (they ALSO roast their own beans at the cafe), along with a great selection of baked goods, including some GF treats (I didn’t try any because I had indulged at the market already). And what’s better than browsing a lovely selection of books while sipping your coffee? </p> <p><a href="http://lh5.ggpht.com/-yJ0s1Ju9LKQ/UKfJ-4vSlUI/AAAAAAAACw4/cdQBQ2c7PCM/s1600-h/445%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="445" border="0" alt="445" src="http://lh4.ggpht.com/-2q8817PRIG8/UKfJ_jm2pHI/AAAAAAAACxA/C1ooXcnO7ds/445_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh3.ggpht.com/-yWGz0gDIGiM/UKfKApr5otI/AAAAAAAACxI/KAEOGbCH_gw/s1600-h/443%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="443" border="0" alt="443" src="http://lh4.ggpht.com/-gy6Leo3bNGc/UKfKBTQn2KI/AAAAAAAACxQ/Fk4CpOZz6Ok/443_thumb.jpg?imgmax=800" width="360" height="480" /></a><a href="http://lh5.ggpht.com/-qle5A964izc/UKfKCpS_m8I/AAAAAAAACxY/VEpuoFiWVEw/s1600-h/447%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="447" border="0" alt="447" src="http://lh6.ggpht.com/-2dgPKf_jyG8/UKfKDjU4BwI/AAAAAAAACxg/e1FN0WbcHGE/447_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh3.ggpht.com/-3kV5bTRSBmg/UKfKERMu6kI/AAAAAAAACxo/fQJkG7dWllI/s1600-h/450%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="450" border="0" alt="450" src="http://lh4.ggpht.com/-X-jU0m05VOU/UKfKFTDj21I/AAAAAAAACxw/Wlmrn7Vx0E0/450_thumb.jpg?imgmax=800" width="360" height="480" /></a><a href="http://lh6.ggpht.com/-8qT8l7lkloo/UKfKGdkVoDI/AAAAAAAACx4/KNhixyodK94/s1600-h/449%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="449" border="0" alt="449" src="http://lh5.ggpht.com/-Bgd14N3C7Do/UKfKG9OCzlI/AAAAAAAACyA/9LuavE2y7r8/449_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>(P.S. Can you spot the classic Nova Scotia <a href="http://thelittleredkitchen.blogspot.ca/2012/11/gluten-free-nova-scotia-oatcakes.html">oatcakes</a> up there?)</p> <p>Other great cafes in Halifax: </p> <p><a href="http://www.justuscoffee.com/locations/spring-garden-coffeehouse"><em>Just Us</em></a><em> –</em> 5396 Spring Garden Rd. and 1678 Barrington St. <br /><a href="http://twoifbyseabakeshop.com/"><em>Two If By Sea</em></a><em> – </em>1869 Upper Water St. (and in downtown Dartmouth) <br /><a href="http://www.theuncommongroup.com/v/uncommongrounds_about.asp"><em>Uncommon Grounds</em></a><em> –</em> 1030 South Park St. and 1237 Barrington St. <br /><a href="http://www.coburgcoffee.com/"><em>Coburg Coffee House</em></a><em> – </em>6085 Coburg Rd. <br /><a href="http://www.localjo.ca/"><em>Local Jo</em></a><em> – </em>2959 Oxford St. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com1tag:blogger.com,1999:blog-4318151966122056822.post-11992170035060402912012-11-15T09:15:00.001-07:002012-11-29T21:04:03.277-07:00Gluten-free Nova Scotia oatcakes<p><a href="http://lh4.ggpht.com/-f0DNaT8qDEs/UKUVEF7-S7I/AAAAAAAACtU/ymY8BBrXGms/s1600-h/DSC05297%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05297" border="0" alt="DSC05297" src="http://lh5.ggpht.com/-PNtwtGS28Kw/UKUVFYaOBfI/AAAAAAAACtc/NFccys3AbZc/DSC05297_thumb.jpg?imgmax=800" width="410" height="308" /> <br /> <br /></a>Growing up in Halifax, Nova Scotia, oatcakes were a coffee shop staple. A cross between a cookie and a biscuit, they were the size of pucks and nearly an inch thick, and sometimes dipped in chocolate. I remember often buying them and almost always being disappointed – they were usually far too sweet and far too dry, with a texture reminiscent of sawdust. But somehow I couldn’t stop giving in to the oatcake temptation. </p> <p>I was reminded of oatcakes a couple of years ago when talking to a colleague who worked in Nova Scotia for a while. During that conversation I realized for the first time how regional the oatcake is. I had never thought about the fact that I didn’t really see them anywhere but in Nova Scotia. </p> <a name='more'></a> <p>On my trips home the past few years, I have had the odd craving for an oatcake for old time’s sake, but of course the ones in coffee shops in Halifax are never gluten-free. The other day I was looking through my cookbooks for ideas for holiday treats to make as gifts this year. I came across an oatcake recipe in the excellent Nigella Lawson book, How to Be a Domestic Goddess. That recipe was for more of a savoury version, but it got me thinking. Why not try making a gluten-free oatcake? </p> <p>These oatcakes are a far cry from the dry, puck-like versions of my childhood. They are crispy on the outside, chewy on the inside, with a delicious oat flavour. Using large-flake oats creates a wonderful texture as well. I would probably add less sugar next time, since I think I would prefer them just faintly sweet. You could probably leave the sugar out all together and turn  them into a delicious savoury cracker to serve with a cheese plate, for instance. I bet adding fresh herbs would be delicious too. </p> <p><a href="http://lh5.ggpht.com/-s-a5s8mVYgY/UKUVGeIej6I/AAAAAAAACtk/B8piw-wMQHE/s1600-h/DSC05293%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05293" border="0" alt="DSC05293" src="http://lh4.ggpht.com/-4uEWuBiLOHs/UKUVHcvtugI/AAAAAAAACts/NIKj-7Pq7hY/DSC05293_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh3.ggpht.com/-mP1__uJIhmk/UKUVIu6n51I/AAAAAAAACt0/uK74dktESrU/s1600-h/DSC05301%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05301" border="0" alt="DSC05301" src="http://lh6.ggpht.com/-IhkntlF6x_E/UKUVJ2flcwI/AAAAAAAACt8/StOr0uDvYEE/DSC05301_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-R-jFrAdN-OQ/UKUVKng5bXI/AAAAAAAACuE/A5aTFwzGLCY/s1600-h/DSC05296%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05296" border="0" alt="DSC05296" src="http://lh4.ggpht.com/-eu-E1txAOW0/UKUVLYbVBqI/AAAAAAAACuM/Kn8XPET8p0Y/DSC05296_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p><strong>Gluten-free Oatcakes <br /></strong><em>adapted from <a href="http://www.unsweetenedcocoa.ca/2012/05/traditional-nova-scotia-oatcakes/">this recipe</a></em></p> <p>I used buckwheat, millet and sweet rice flours in this recipe, but feel free to experiment with the GF flours you have on hand. I will probably use only 1/2 cup of brown sugar next time since I found these a bit too sweet for my taste.</p> <p>Note – you will need a digital kitchen scale for this recipe. They are inexpensive and so worth it!</p> <p>2 cups/190 g gluten-free oats (use large-flake, not instant) <br />60 g buckwheat flour <br />30 g millet flour <br />30 g sweet rice flour <br />2/3 cup packed/115 g brown sugar <br />1 tsp. salt <br />3/4 tsp. xanthan gum <br />3/4 cup/168 g butter, chilled and diced <br />1 egg, lightly beaten <br />2 Tbsp. water</p> <p>In a medium-sized bowl, blend together the oats and flours. Add the brown sugar, salt and xanthan gum and stir again. <br /> <br />Toss in your diced butter and blend with a pastry blender or two butter knives until the mixture is crumbly. The butter tends to stick to the oats, and I found it best to actually get in there with my hands and crumble up the clumps with my fingers. </p> <p>Add the egg and stir again. Sprinkle one tablespoon of water in and stir, then squeeze together with your hands. You want the dough to clump together into a ball and be quite sticky. If there are still some dry, floury patches, add the second tablespoon of water. <br /> <br />Divide the dough in two halves. Pat each half into a disc, wrap in saran wrap, and refrigerate for 30 minutes, or until firm. <br /> <br />Preheat the oven to 375 degrees. Roll each half of dough out on a floured board to about 1/3 inch thick. Cut 2 to 3-inch rounds out with a cookie cutter or glass and place on two baking sheets lined with parchment paper or silpat. <br /> <br />Bake the oatcakes for about 15 minutes, flipping the trays once in your oven to ensure even baking. When done, they should be firm and golden brown on the bottom. Keep in mind they will firm up as they cool. The finished texture should be crispy on the outside and chewy on the inside. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com5tag:blogger.com,1999:blog-4318151966122056822.post-86492786757677383582012-11-09T14:38:00.001-07:002012-11-29T21:07:25.256-07:00The Junction<p><a href="http://lh6.ggpht.com/-mtNKDp1nOXc/UJ13i-wtjeI/AAAAAAAACp0/TlREM8xr5ow/s1600-h/DSC04723%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04723" border="0" alt="DSC04723" src="http://lh6.ggpht.com/-cdqL9ytJWLs/UJ13jUHbH1I/AAAAAAAACp8/QydvIdCDZWk/DSC04723_thumb.jpg?imgmax=800" width="360" height="480" /></a></p> <p>I’d like to tell you a bit more about Claire and Alex’s great neighbourhood in Toronto. I feel I got to know it fairly well after staying with them for three weeks and getting out and about quite a bit. </p> <p>(P.S.- can you believe the Junction was a dry neighbourhood until 2000?? That explains why there are still very few liquor stores…) </p> <p>I’ve already talked about <a href="http://thelittleredkitchen.blogspot.ca/2012/10/coffee-with-babies.html">Crema</a> – a great neighbourhood coffee shop – and the Junction <a href="http://thelittleredkitchen.blogspot.ca/2012/11/toronto-farmers-markets.html">Farmers’ Market</a>. Here are a few other highlights: </p> <a name='more'></a> <p><a href="http://www.thebeet.ca"><em>The Beet</em></a></p> <p><a href="http://lh6.ggpht.com/-jW6JXZhKshc/UJ13kXmTSBI/AAAAAAAACqE/OSv-_IP2JU0/s1600-h/DSC04517%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04517" border="0" alt="DSC04517" src="http://lh3.ggpht.com/-ClBoq-PS5ZI/UJ13lIyF9VI/AAAAAAAACqM/Mw94ljME-Ds/DSC04517_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>The Beet is a cute, funky restaurant and cafe. We had lunch here once and stopped in another time for juice and dessert. The atmosphere is very casual but they do have table service, as well as coffee and sweets to go. The wrap I had was absolutely delicious: bursting with black beans, quinoa, avocado, and lots of other good stuff. The side salad was topped with some crunchy seeds that added spark to the plate.</p> <p>The focus at The Beet is on organic, local food. They have lots of gluten-free and vegan options, including GF bread for sandwiches and wraps, and GF desserts. The lemon chia seed cake was moist and flavourful. They also do delicious fresh juices.  I had a grapefruit, pear, and lime juice that was incredibly refreshing and tasty. </p> <p><a href="http://lh5.ggpht.com/-a5z3mnK6PyE/UJ13mOzTkHI/AAAAAAAACqU/ewuG4zNIAEA/s1600-h/DSC04522%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04522" border="0" alt="DSC04522" src="http://lh5.ggpht.com/-pzA4MoFlHJk/UJ13nERXAaI/AAAAAAAACqc/1RBygnxjtio/DSC04522_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-hNAc3KyFVcM/UJ13oSNWbsI/AAAAAAAACqk/Vim8BumC8Ro/s1600-h/DSC04845%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04845" border="0" alt="DSC04845" src="http://lh3.ggpht.com/-IZ_-Hm1DsQ8/UJ13pbOoKII/AAAAAAAACqs/W9aXXhjb48I/DSC04845_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh6.ggpht.com/-2R2M8UiXH8w/UJ13qUyvXhI/AAAAAAAACq0/xXtDQFOgGUw/s1600-h/DSC04844%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04844" border="0" alt="DSC04844" src="http://lh4.ggpht.com/-f6rsW1axR_k/UJ13r-C38eI/AAAAAAAACq8/8uWDAC5fGq4/DSC04844_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p><em><a href="http://www.bunners.ca/shop/">Bunner’s</a></em></p> <p><a href="http://lh3.ggpht.com/-oyxbQtRulKs/UJ13tC-h19I/AAAAAAAACrE/in6oPytvbCo/s1600-h/DSC04729%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04729" border="0" alt="DSC04729" src="http://lh6.ggpht.com/-9H6pYRyMwDU/UJ13twZ1O4I/AAAAAAAACrM/u-MMz0JE-uc/DSC04729_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Bunner’s is a completely gluten-free, vegan bakery. This neighbourhood definitely seems to cater to people following those two diets! I stopped at Bunner’s a few times (I was tempted to stop there waaaay more often) and sampled some of their baked goods. </p> <p>The bread they make is very good, and has a nice texture and flavour. I also enjoyed the curried chickpea empanada. The dough for the empanada is also used in the butter tart, and it’s flaky and delicious. The butter tart (or should I say “butter” tart) was also great – very sweet, but that’s to be expected. I also tried the supersonic gypsy cookie when I was at Crema, and really enjoyed it – it’s chock-full of chocolate, raisins and nuts, with a nice flavour of brown sugar. </p> <p>Unfortunately, the cinnamon bun and cupcakes we tried weren’t so successful. The cupcakes were very dry, and the chocolate one has a strange bitter flavour. The frosting was the highlight. The cinnamon bun was also dry, and too sweet. Though I really appreciate the existence of such a bakery, they might have some tweaking to do. </p> <p><a href="http://lh3.ggpht.com/-rxyIekHEUdw/UJ13vCsR3fI/AAAAAAAACrU/uwTPfiMiWmE/s1600-h/DSC04451%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04451" border="0" alt="DSC04451" src="http://lh6.ggpht.com/-ZDFCX5dD7Jo/UJ13vyuJhiI/AAAAAAAACrc/FUvHNEtqnUc/DSC04451_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-2_ILn9PsRJk/UJ13w3ij4OI/AAAAAAAACrk/r6hsqWPRGJE/s1600-h/DSC04452%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04452" border="0" alt="DSC04452" src="http://lh3.ggpht.com/-jX94djb4e0U/UJ13xs63ggI/AAAAAAAACrs/SS-1WdFb-KI/DSC04452_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh3.ggpht.com/-Wrs0cyvGuAI/UJ13ydPUaPI/AAAAAAAACr0/H8MRpNPyP14/s1600-h/DSC04448%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04448" border="0" alt="DSC04448" src="http://lh4.ggpht.com/-WRdiXUxNuKU/UJ13zTkR8cI/AAAAAAAACr8/dqrje2ZSCAQ/DSC04448_thumb.jpg?imgmax=800" width="360" height="480" /></a></p> <p><em><a href="http://www.thesweetpotato.ca/">The Sweet Potato</a></em></p> <p><a href="http://lh6.ggpht.com/-R1s32Mx_9vc/UJ13053V6xI/AAAAAAAACsE/WKplQGrC5e0/s1600-h/DSC04730%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04730" border="0" alt="DSC04730" src="http://lh5.ggpht.com/-W_Mf2RcRKZE/UJ131jeVQXI/AAAAAAAACsM/jkLGS22ZU8c/DSC04730_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I visited this natural foods grocery store many times during my stay. A few times I was rushing through grabbing things as fast as I could while Lu bawled her head off in the wrap or the stroller … </p> <p>It’s a really nice store, with lots of selection, lots of local produce, and mostly reasonable prices. They had a fantastic GF bread selection too, and I tried a few loaves from a place called Queen Street Gluten-Free in Toronto that I really enjoyed. </p> <p>The cashiers at the Sweet Potato were also very helpful. They usually offered to load up the stroller for me, and once one of them gave me a deal on a bag of carrots. It’s the little things. </p> <p><a href="http://lh3.ggpht.com/-eKauSRQfOlw/UJ133DbhcNI/AAAAAAAACsU/AgO1znwLE14/s1600-h/DSC04453%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04453" border="0" alt="DSC04453" src="http://lh6.ggpht.com/-2H0Ie3yQsfc/UJ1335ftoHI/AAAAAAAACsc/57PpZSdPw_c/DSC04453_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Claire and Alex are actually moving out of The Junction and back to Halifax in January, so who knows when I’ll be be back there. So long, Junction. I had fun discovering you. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com0tag:blogger.com,1999:blog-4318151966122056822.post-37631637596600599562012-11-04T12:34:00.001-07:002012-11-29T21:07:36.264-07:00Toronto Farmers’ Markets<p><a href="http://lh4.ggpht.com/-s718Pt7Yyy0/UJbCwQ9Y-tI/AAAAAAAACko/A-IrN0ir8Ec/s1600-h/DSC046553.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04655" border="0" alt="DSC04655" src="http://lh6.ggpht.com/-fKLGoAGKoGU/UJbCxDYDLYI/AAAAAAAACkw/sW11wUirx58/DSC04655_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Since I was in Toronto for three weeks, Claire and I had lots of time to visit different farmers’ markets around the city – another one of our favourite pastimes. I was there in late August and September and this was the perfect time of year for these markets. The produce stands were full to bursting with a rainbow of tomatoes, peppers, greens, fresh beans, zucchini, mushrooms, corn, and summer fruits like berries, peaches and nectarines. </p> <p>In the summertime in Toronto, you could visit a farmers’ market nearly every day of the week. And, unlike Edmonton, which also has its fair share of farmers’ markets, all the ones in Toronto seem to be accessible by public transit. </p> <a name='more'></a> <p><em><a href="http://www.junctionmarket.ca/">The Junction Farmers’ Market</a></em></p> <p><a href="http://lh5.ggpht.com/-yOboZFzbJFI/UJbCynyEMTI/AAAAAAAACk4/zMYQUyH5zlQ/s1600-h/DSC045043.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04504" border="0" alt="DSC04504" src="http://lh4.ggpht.com/-OdEltf06H4w/UJbCzGG9SsI/AAAAAAAAClA/HeH4JCMqmpY/DSC04504_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>This market, just a few blocks from Claire and Alex’s apartment, is small, but had lots of selection. It’s held in a parking lot every Saturday morning in the summer and early fall. This summer was the market’s first season – it was started to cater to the many young families that have moved into the area and are seeking local, organic food. </p> <p><a href="http://lh5.ggpht.com/-_SwhuHbtsE8/UJbC0NTmxtI/AAAAAAAAClI/LT4R6tl2EAA/s1600-h/DSC045053.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04505" border="0" alt="DSC04505" src="http://lh5.ggpht.com/-cU9WuiYbQ6o/UJbC051z0VI/AAAAAAAAClQ/b2WvFo0y1wE/DSC04505_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-_OhuhNu_8Q0/UJbC12Kf75I/AAAAAAAAClY/vOq3TEYblJo/s1600-h/DSC045063.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04506" border="0" alt="DSC04506" src="http://lh4.ggpht.com/-_dS8Q8qyUQU/UJbC2fIYVSI/AAAAAAAAClg/zGBpR5Zt75I/DSC04506_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-NW6-Qg95QqY/UJbC3bNcXJI/AAAAAAAAClo/u8E_TQ88wdQ/s1600-h/DSC045113.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04511" border="0" alt="DSC04511" src="http://lh5.ggpht.com/-msWgneb_rgM/UJbC4NNqhYI/AAAAAAAAClw/J43Q_SFRny4/DSC04511_thumb.jpg?imgmax=800" width="360" height="480" /></a><a href="http://lh4.ggpht.com/-H0vZIJm2bFg/UJbC4_3WfyI/AAAAAAAACl4/WI4xb4aK82o/s1600-h/DSC045083.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04508" border="0" alt="DSC04508" src="http://lh4.ggpht.com/-7kEUthvJ-_Y/UJbC5jvXsoI/AAAAAAAACmA/sk2KFHA-EEc/DSC04508_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p><em><a href="http://dufferinpark.ca/market/wiki/wiki.php">Dufferin Grove Farmers’ Market</a></em></p> <p><a href="http://lh3.ggpht.com/-j3rB84g5zl4/UJbC7OgMcDI/AAAAAAAACmI/kMQEW8kTFVc/s1600-h/DSC046653.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04665" border="0" alt="DSC04665" src="http://lh3.ggpht.com/-cWG40Zbli58/UJbC7-ohgSI/AAAAAAAACmQ/LCdtnpZB6vM/DSC04665_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>This bustling, lively market has a very community, hippie-like vibe. One of Toronto’s best-known markets, it’s in Dufferin Grove Park, a beautiful green space that is home to an active community of neighbours hosting events year round. On top of the market, which is held every Thursday evening year-round, there are outdoor yoga classes, dancing, a community bread oven, and lots more. </p> <p>The market is quite large, with plenty of produce stands, some meat, cheese, and eggs, and lots of prepared food in a separate area. It was very crowded, however (as I imagine it is most weeks), and there is not that much space to manoeuver between the stalls over the sometimes-bumpy ground (we were hauling a grocery cart with us). </p> <p>At this market I discovered a gluten-free stand called De-Floured, offering up cookies, loaves, tarts, and other goodies. I really enjoyed their chewy chocolate chip cookies and especially their flaky peach hand pies. </p> <p>Claire splurged on some chanterelle mushrooms, one of Alex’s favourites. We discovered more of these beauties at the Sorauren Farmers’ Market (see below), where the mushroom vendor told us it was one of the best seasons for chanterelles in about 20 years – they were popping up everywhere. </p> <p><a href="http://lh3.ggpht.com/-ET4EbHiDOac/UJbC859B3PI/AAAAAAAACmY/KB0LWdB55-Q/s1600-h/DSC046543.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04654" border="0" alt="DSC04654" src="http://lh3.ggpht.com/-xrVUk32xf2E/UJbC9ksKIRI/AAAAAAAACmg/bBlI9DE_oMw/DSC04654_thumb.jpg?imgmax=800" width="360" height="480" /></a><a href="http://lh3.ggpht.com/-pflCje2F-js/UJbC_g6qOPI/AAAAAAAACmo/0lCmYlHRDoE/s1600-h/DSC046583.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04658" border="0" alt="DSC04658" src="http://lh6.ggpht.com/-Tm2Aj5aHXz8/UJbDAaSKudI/AAAAAAAACmw/sdnQs-14QSA/DSC04658_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-SZxqWuWoHBI/UJbDBb59vzI/AAAAAAAACm4/4gKYBWz8f9Q/s1600-h/DSC046573.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04657" border="0" alt="DSC04657" src="http://lh4.ggpht.com/-_YBtUhGPB0Y/UJbDCEVF16I/AAAAAAAACnA/3hND98-AYu4/DSC04657_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-rik2CdrGhE0/UJbDC4cDpsI/AAAAAAAACnI/xTOoTxRJYuQ/s1600-h/DSC046643.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04664" border="0" alt="DSC04664" src="http://lh6.ggpht.com/-wJxndeyexrI/UJbDDmZ55nI/AAAAAAAACnQ/NHr8-L35dIw/DSC04664_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-ILzbRlz1cgE/UJbDE63GoMI/AAAAAAAACnY/KZR5VE69R4c/s1600-h/DSC046703.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04670" border="0" alt="DSC04670" src="http://lh3.ggpht.com/-UIeDQd4oPbo/UJbDFRvzCQI/AAAAAAAACng/gKuhGBlg8DM/DSC04670_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-FkVTGdgYxhs/UJbDHMwdcQI/AAAAAAAACno/JVu0xJXFxiA/s1600-h/DSC046673.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04667" border="0" alt="DSC04667" src="http://lh3.ggpht.com/--_1VGIzpkIY/UJbDI3LlVVI/AAAAAAAACnw/DzgU6-Q4YeM/DSC04667_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p><em><a href="http://soraurenpark.wordpress.com/park-features/farmers-market/">Sorauren Farmers’ Market</a></em></p> <p><a href="http://lh3.ggpht.com/-NMjRoCTOTKQ/UJbDJySpM_I/AAAAAAAACn4/yMkx47pVJL8/s1600-h/DSC048493.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04849" border="0" alt="DSC04849" src="http://lh3.ggpht.com/-v3ONTxwRkqU/UJbDKjvuAGI/AAAAAAAACoA/XNO_lDf0MmY/DSC04849_thumb.jpg?imgmax=800" width="360" height="480" /></a></p> <p>A few days before we left Toronto, Claire, Jacques and I took a short trek over to this market, along with the babies and Alex’s brother Nick. Another year-round market, it’s in Sorauren Park every Monday evening. The park doesn’t have quite as much character as Dufferin Grove, but there was lots more space to move around, with many vendors’ tents in a circle around a large lawn. There was again lots of food to eat, though it was tucked away into a tight alley near the field house. We noticed many of the same vendors from Dufferin Grove. I had a delicious homemade corn flour tortilla stuffed with beans and cheese from a vendor called ChocoSol that also sells chocolate bars (you can see the tortillas in the photo above from Dufferin Grove). </p> <p><a href="http://lh6.ggpht.com/-EKqdgKBVua8/UJbDL3scJPI/AAAAAAAACoI/8b5KpjaMy1I/s1600-h/DSC048513.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04851" border="0" alt="DSC04851" src="http://lh3.ggpht.com/-jLmd1v5KNGA/UJbDMi22r7I/AAAAAAAACoQ/tiWJ-UzehP8/DSC04851_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-2tPsXx5305M/UJbDNVyV-pI/AAAAAAAACoY/NRWPnHXxQ0c/s1600-h/DSC048523.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04852" border="0" alt="DSC04852" src="http://lh3.ggpht.com/-JUKnfesyGa4/UJbDNxCZmYI/AAAAAAAACog/3pwqosDbOvA/DSC04852_thumb.jpg?imgmax=800" width="360" height="480" /></a><a href="http://lh5.ggpht.com/-X5ApedEHDg8/UJbDO34zQ5I/AAAAAAAACoo/uk3e3UUlyc0/s1600-h/DSC048543.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04854" border="0" alt="DSC04854" src="http://lh3.ggpht.com/-70ZTeXQTQeo/UJbDPe3XMtI/AAAAAAAACow/UFbVvWjCNKU/DSC04854_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-TyLTw58lbRY/UJbDQ8m3KyI/AAAAAAAACo4/mdHNJCueKnU/s1600-h/DSC048613.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04861" border="0" alt="DSC04861" src="http://lh6.ggpht.com/-61HKoiWkxGk/UJbDRTDmbLI/AAAAAAAACpA/QeeawYPayB4/DSC04861_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Farmers’ markets are really the best. I love seeing the variety of local foods that come out of the region, and it’s a chance to get a great feel for the community. We are really lucky to have such great <a href="http://city-market.ca/">farmers’ markets</a> <a href="http://www.osfm.ca/">here in Edmonton</a> too. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com1tag:blogger.com,1999:blog-4318151966122056822.post-32891298348250097312012-11-03T22:02:00.001-06:002012-11-04T11:03:22.588-07:00Hooked Fish Store – Toronto, ON<p><a href="http://lh5.ggpht.com/-0rHzUuZLMMw/UJXmgB7bCvI/AAAAAAAAChc/ruqFSEzWgIs/s1600-h/DSC04794%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC04794" border="0" alt="DSC04794" src="http://lh3.ggpht.com/-igj3OBr2Lyw/UJXmhiv3lZI/AAAAAAAAChk/Q-n1F0sJoFg/DSC04794_thumb%25255B2%25255D.jpg?imgmax=800" width="360" height="480" /></a></p> <p>One of the reasons Claire and I <a href="http://www.thelittleredkitchen.blogspot.ca/2012/10/coffee-with-babies.html">went to Leslieville</a> was to visit Hooked. Claire is a chef and she had heard from her colleagues about this great fish store. I haven’t been to many fish stores, but Hooked is an incredibly cool place. Its focus is on sustainably caught fish and seafood. The two owners, a husband-and-wife team, are professional chefs who really care about where their fish comes from. They buy direct from fish farmers and fishers across Canada. There is tons of selection, and the staff are extremely friendly and knowledgeable. Overall it’s just a beautiful place to shop. They also carry a selection of sauces, marinades and pickles made in-store to complement your fish meal. Hooked even runs a teaching kitchen where you can take classes on fish preparation. </p> <p>We picked up some oysters and fresh sardines for supper. It was a delicious fish feast, and only my second time eating oysters. The first time was after my father’s funeral 8 years ago, and I wasn’t a fan of the slippery sensation. This time I really enjoyed them! The taste reminded me of mussels, and I loved the salty brininess. They tasted like the sea. Dad loved oysters, and I think he would have been pretty proud to see his chef daughter cracking them open and the three of us knocking them back. </p> <p>We broiled the sardines, and their firm, creamy flesh had an incredibly rich flavour. They were, however, on the large side (about 8 inches long) and full of bones. The meal was a long one – and at the end of it, we were all left with sticky fingers and plates covered in tiny fish bones. But it was worth it. </p> <p><a href="http://lh4.ggpht.com/-BZW2W0EbZ88/UJXmi6KXSpI/AAAAAAAAChs/24RGGKmM8co/s1600-h/DSC04797%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC04797" border="0" alt="DSC04797" src="http://lh3.ggpht.com/-OKZxU1wJCB0/UJXoiMpdW_I/AAAAAAAACh0/1QxWEfUdD7g/DSC04797_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-tHy1eHK3ev4/UJXoiyvnaWI/AAAAAAAACh8/yHijRvip6Xs/s1600-h/DSC04786%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC04786" border="0" alt="DSC04786" src="http://lh4.ggpht.com/-HsFAefVTxd0/UJXojm_YMBI/AAAAAAAACiE/D6_7544c36Y/DSC04786_thumb.jpg?imgmax=800" width="360" height="480" /></a><a href="http://lh6.ggpht.com/-N-yvox8Nins/UJXokbQTHaI/AAAAAAAACiM/FjcD5MhePIE/s1600-h/DSC04790%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC04790" border="0" alt="DSC04790" src="http://lh3.ggpht.com/-S4UU1yfcKYU/UJXolFjVvzI/AAAAAAAACiU/2Xjv_W86gvk/DSC04790_thumb.jpg?imgmax=800" width="360" height="480" /></a><a href="http://lh3.ggpht.com/-EcAL8lrDyhQ/UJXol0qO7pI/AAAAAAAACic/Vwc2xVQzJek/s1600-h/DSC04788%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC04788" border="0" alt="DSC04788" src="http://lh4.ggpht.com/-ukPo_aCfj8w/UJXomjOs0JI/AAAAAAAACik/I_hFjGOLBfU/DSC04788_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh6.ggpht.com/-XBgxEvPHN9E/UJXonjVCu1I/AAAAAAAACis/cQuGi8lRWvA/s1600-h/DSC04791%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC04791" border="0" alt="DSC04791" src="http://lh5.ggpht.com/-qoBQpGrXhI8/UJXooUOmprI/AAAAAAAACi0/bgzicLYm_fc/DSC04791_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh3.ggpht.com/-7oP_d8wV6Hs/UJXopuPnUxI/AAAAAAAACi8/9d4mj5RaMFY/s1600-h/DSC04787%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC04787" border="0" alt="DSC04787" src="http://lh5.ggpht.com/-IzbUqzBgCwM/UJXoqecCuJI/AAAAAAAACjE/AY8mmpvEfn8/DSC04787_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-tV3pC4M2Zy4/UJXorstZxSI/AAAAAAAACjM/AiDDTbzO1mk/s1600-h/DSC04801%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC04801" border="0" alt="DSC04801" src="http://lh3.ggpht.com/-3ZzZlvQV-xg/UJXostAD_WI/AAAAAAAACjU/H57WdVWxMB0/DSC04801_thumb.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-S2_Y9YnGSSA/UJXotSTR_SI/AAAAAAAACjc/DsskpmZ3oWA/s1600-h/DSC04804%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC04804" border="0" alt="DSC04804" src="http://lh3.ggpht.com/-wj65hwcG47Q/UJXouK7JonI/AAAAAAAACjk/GBdbQKzkicA/DSC04804_thumb.jpg?imgmax=800" width="410" height="308" /></a></p> <p><em><a href="http://www.hookedinc.ca">Hooked</a> <br />888 Queen Street East <br />206 Baldwin Street <br />Toronto, ON</em></p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com2tag:blogger.com,1999:blog-4318151966122056822.post-76279379085618360742012-10-25T18:36:00.001-06:002013-01-31T14:09:30.123-07:00Coffee with babies<p><a href="http://lh3.ggpht.com/-PkNmUS38QY8/UInatJSF49I/AAAAAAAACeE/fXComNyfu4g/s1600-h/DSC04780%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04780" border="0" alt="DSC04780" src="http://lh3.ggpht.com/-nmfOqDXaJ78/UInat3p2I5I/AAAAAAAACeM/1i9PvDsVoik/DSC04780_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Toronto has some great cafes. Like, really great. So great that I was spoiled for three weeks, and missed them once I was back in Edmonton. </p> <p>I don’t mean to say Edmonton doesn’t have any good cafes, because it does. A few of my favourites are Credo, Transcend, Remedy, da Capo, and Elm. But to my mind, none of them manage to combine great coffee and wonderful atmosphere (not to mention GF baked goods!) like several of the cafes in Toronto. </p> <p>It was so wonderful to have such an extended visit with my sister Claire. Especially since we both have little babies at the same time. Claire and Alex’s son Cash is just seven weeks younger than Lucie. What could be more fun?? The four of us (sadly, Alex and Jacques were both working) spent a lot of time in various Toronto cafes, one of our favourite activities. We relaxed, nursed our babies and our lattes, and enjoyed the good life of mat leave together. Claire and Cash, Lucie and I miss our cafe times!</p> <p><em><a href="http://cremacoffee.ca/">Crema</a> – 3079 Dundas St. W (also other locations) </em></p> <p><a href="http://lh5.ggpht.com/-aPx21Pf39jY/UInauiw9xSI/AAAAAAAACeU/0y-h6pOnXhY/s1600-h/DSC04441%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04441" border="0" alt="DSC04441" src="http://lh5.ggpht.com/-cbofF8wr1dE/UInavXzaF8I/AAAAAAAACec/GCIiX98NmYs/DSC04441_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh3.ggpht.com/-QqQ-gyvbOY4/UInav8PWXQI/AAAAAAAACek/VozmV9LFCfQ/s1600-h/DSC04445%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04445" border="0" alt="DSC04445" src="http://lh6.ggpht.com/-KL9PRQShsGE/UInaws76u0I/AAAAAAAACes/o0mLysg_Eds/DSC04445_thumb%25255B2%25255D.jpg?imgmax=800" width="360" height="480" /></a><a href="http://lh5.ggpht.com/-PLQpbJo6N14/UInaxce-NeI/AAAAAAAACe0/P7XTVcFqYWQ/s1600-h/DSC04728%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04728" border="0" alt="DSC04728" src="http://lh3.ggpht.com/-Dn04RWzgYQU/UInazBxFyWI/AAAAAAAACe8/KeytIRxfQzw/DSC04728_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I visited Crema a handful of times during my visit. It is Claire and Alex’s neighbourhood coffee shop, located just a few blocks away from their apartment in the Junction. It also has some of the best coffee in the city. The baristas here were always friendly, there were plentiful GF baked goods, and when Jacques arrived in town he really enjoyed the panini. What’s not to like? Well, I guess my one quibble is the decor and atmosphere are a bit stark … but I’d still happily go there all the time if I lived in the neighbourhood. </p> <p><em><a href="http://www.te-aro.ca/">Te Aro</a> – 983 Queen Street E.</em></p> <p><a href="http://lh5.ggpht.com/-BUzd59-xetE/UIna0eXSUdI/AAAAAAAACfE/AYE0AAe7mMM/s1600-h/DSC04781%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04781" border="0" alt="DSC04781" src="http://lh3.ggpht.com/-5MSvt7vCCm0/UIna1PvZI7I/AAAAAAAACfM/QJO3Grpq9Ns/DSC04781_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-YqpDf57lXYk/UIna2PDqkxI/AAAAAAAACfU/tTPL8rzGVLk/s1600-h/DSC04778%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04778" border="0" alt="DSC04778" src="http://lh6.ggpht.com/-8ULeCL4ms2k/UIna2xNxCKI/AAAAAAAACfc/LeDsOXmXsps/DSC04778_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>We went to Te Aro on one of my best days in the city. Claire and I took the long trek on public transit out to Leslieville, a great neighbourhood in the east of Toronto. We started our day at this hip cafe, which roasts its own beans. The lattes were truly delicious and the atmosphere on the outdoor patio was perfect (the first shot above of Claire nursing Cash is also at Te Aro). Lucie slept in the stroller throughout this whole coffee date, allowing me to drink my latte before it got cold. What a treat!</p> <p><em><a href="http://roostercoffeehouse.com">Rooster</a> – 489 Broadview Avenue</em> <br /> <br /><a href="http://lh5.ggpht.com/-SE2v5KsJTNQ/UIna4FUrnoI/AAAAAAAACfk/h4buLq5t4a8/s1600-h/DSC04904%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04904" border="0" alt="DSC04904" src="http://lh3.ggpht.com/-pBFuCNgZ8Ps/UIna40Y6jII/AAAAAAAACfs/BIGZvT6klG4/DSC04904_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-CmdTLX1BJyo/UIna53yPTkI/AAAAAAAACf0/H8FT6BmnqHo/s1600-h/DSC04877%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04877" border="0" alt="DSC04877" src="http://lh3.ggpht.com/-BKYPyFwGl3U/UIna6tSfpDI/AAAAAAAACf8/RR8A3q3G_NM/DSC04877_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-r397hp4-7cg/UIna7vitAlI/AAAAAAAACgE/KOCugn1LDeM/s1600-h/DSC04906%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04906" border="0" alt="DSC04906" src="http://lh5.ggpht.com/-qBAmvNbWiKw/UIna8G-7T7I/AAAAAAAACgM/pe9G09HtE5g/DSC04906_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-TuyX7MFxaLY/UIna-HcKpEI/AAAAAAAACgU/trv-IGGCczU/s1600-h/DSC04924%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04924" border="0" alt="DSC04924" src="http://lh6.ggpht.com/-fKpXMft_7rE/UIna_Lls1wI/AAAAAAAACgc/4efoNXnhpt0/DSC04924_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-dUx-Yf5DG6U/UInbAPfm6WI/AAAAAAAACgk/KaoIad5Xz30/s1600-h/DSC04886%25255B5%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC04886" border="0" alt="DSC04886" src="http://lh6.ggpht.com/-IZxRSV5XzvE/UInbAhvGe9I/AAAAAAAACgs/gBprbN6ofNk/DSC04886_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>We truly visited cafes all over the city! Rooster is an amazing place tucked away even further east, in Claire and Alex’s old neighbourhood near the Danforth. We managed to make it here on one of my last days in Toronto, and I’m so glad we did. Site of the epic “two babies on one lap” photo shoot (see above), Rooster has cozy, eclectic neighbourhood charm in abundance. The clientele is wonderfully diverse – we chatted with an older woman, and I observed a few families with elementary-age kids dropping by after school for a pick-me-up. Rooster gets its beans from Te Aro, so you know the coffee is good. And again, GF baked goods! There is one baker in Toronto who peddles his or her GF muffins all across town, and I was happy to run into them almost everywhere I went, especially the orange and fleur-de-sel variety. </p> <p>Writing this is making me miss these great cafes even more. For now, I will rely on Edmonton’s best cafes and our own home espresso machine with delicious Transcend beans. Maybe that’s not so bad after all. </p> <p><em>Other places to get great coffee in Toronto: <br /> <br /><a href="http://www.darkhorseespresso.com/">Dark Horse</a> – 215 Spadina Ave. (also other locations) <br /><a href="http://ezraspound.com/">Ezra’s Pound</a> - 238 Dupont St. and 913 Dundas St. W <br />The Common – 1071 College St. and 1028 Bloor St. </em></p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com3tag:blogger.com,1999:blog-4318151966122056822.post-47975450030020236422012-10-23T11:37:00.001-06:002012-11-04T11:05:59.420-07:00The Calgary Farmers’ Market<p><a href="http://lh5.ggpht.com/-xAea7fXECwE/UIbVlFMarnI/AAAAAAAACa4/CF6vQk0AZAg/s1600-h/2012-07-14-13.24.465.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-07-14 13.24.46" border="0" alt="2012-07-14 13.24.46" src="http://lh3.ggpht.com/-4-8eBx-nzBI/UIbVl5idu_I/AAAAAAAACbA/XOzH-x7sYhs/2012-07-14-13.24.46_thumb2.jpg?imgmax=800" width="360" height="480" /></a></p> <p>Jacques and I were in Calgary for a few days in July, right after we left Canmore. Since we were in the city on a Saturday, I wanted to check out one of the farmers’ markets. There are many of them, but the one that seemed the biggest and easiest to get to from our hotel was the Calgary Farmers’ Market. </p> <p><a href="http://lh5.ggpht.com/-Mp6uajA_Huc/UIbVmlF8mrI/AAAAAAAACbI/LGv4j1NOHFU/s1600-h/2012-07-14-14.05.195.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-07-14 14.05.19" border="0" alt="2012-07-14 14.05.19" src="http://lh5.ggpht.com/-1sBmgYFbKDA/UIbVnaPtWfI/AAAAAAAACbQ/3UYg5DzyMsE/2012-07-14-14.05.19_thumb2.jpg?imgmax=800" width="410" height="308" /></a></p> <p>The market is big, and since it’s open four days a week, many of the stalls are semi-permanent. In that sense it reminded me a bit of Halifax’s <a href="http://thelittleredkitchen.blogspot.ca/2011/09/halifax-seaport-farmers-market.html">Seaport Farmers’ Market</a>, though it’s bigger. There is a great mix of vendors, with lots of ready-to-eat food stalls, and plenty of people selling meat, vegetables and fruits, and cheese. We started off with some delicious coffee from Fratello Coffee. </p> <p><a href="http://lh4.ggpht.com/-1DfCCg_4KJ8/UIbVoIjdTyI/AAAAAAAACbY/yc0ZH9tsszw/s1600-h/2012-07-14-13.16.385.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-07-14 13.16.38" border="0" alt="2012-07-14 13.16.38" src="http://lh6.ggpht.com/-FhVQceiK6sU/UIbVo_zkCwI/AAAAAAAACbg/iMa5sE0sTJs/2012-07-14-13.16.38_thumb2.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh6.ggpht.com/-waf_ka9psUs/UIbVplaFC7I/AAAAAAAACbo/kvBPCeIXYVU/s1600-h/2012-07-14-13.17.275.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-07-14 13.17.27" border="0" alt="2012-07-14 13.17.27" src="http://lh4.ggpht.com/-PWFejyhAAto/UIbVqaEIvkI/AAAAAAAACbw/Dvd9HEBZySc/2012-07-14-13.17.27_thumb2.jpg?imgmax=800" width="360" height="480" /></a></p> <p>Jacques went for some dim sum. He loves it, but hardly eats it anymore since there isn’t much choice at dim sum for celiacs (that I know of). </p> <p><a href="http://lh5.ggpht.com/-86c-tJhHuNE/UIbVr4nHFnI/AAAAAAAACb4/WiXN3dbDcx4/s1600-h/2012-07-14-13.23.295.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-07-14 13.23.29" border="0" alt="2012-07-14 13.23.29" src="http://lh3.ggpht.com/-cdWNOKj8qoc/UIbVspn23-I/AAAAAAAACcA/HAPPD1NVGcw/2012-07-14-13.23.29_thumb2.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh3.ggpht.com/-jWXbnzNvxjw/UIbVt1-dm9I/AAAAAAAACcI/4YgZwv4H8xE/s1600-h/2012-07-14-13.28.485.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-07-14 13.28.48" border="0" alt="2012-07-14 13.28.48" src="http://lh5.ggpht.com/-UsAhnB_DqxI/UIbVur-sSrI/AAAAAAAACcQ/_kl0GpHvKDs/2012-07-14-13.28.48_thumb2.jpg?imgmax=800" width="410" height="308" /></a></p> <p>There were also many stalls selling desserts and baked goods, including the one below which specialized in middle eastern sweets. I’m not sure what exactly these kataifi are, but they look good. Jacques enjoyed his baklava from this stand. </p> <p><a href="http://lh3.ggpht.com/-O4zSGAWkTxs/UIbVvtzKA8I/AAAAAAAACcY/tJkmVVX4hpc/s1600-h/2012-07-14-13.30.395.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-07-14 13.30.39" border="0" alt="2012-07-14 13.30.39" src="http://lh3.ggpht.com/-M9Q1HjYN8A4/UIbVwQF3tFI/AAAAAAAACcg/em7g6OzAT64/2012-07-14-13.30.39_thumb2.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I was excited about visiting Miss P’s Gluten Free stand. Here are some of her cupcakes. I bought a loaf of focaccia bread and some chocolate chip cookies, both of which I enjoyed. The bread had a delicious flavour, though the texture was on the dry side. </p> <p><a href="http://lh4.ggpht.com/-5McdfSYyaSs/UIbVximDF-I/AAAAAAAACco/Z3KJorWzg3M/s1600-h/2012-07-14-13.38.505.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-07-14 13.38.50" border="0" alt="2012-07-14 13.38.50" src="http://lh6.ggpht.com/-ZvFCK_H4P_I/UIbVyW8C4FI/AAAAAAAACcw/1l6tWrUDhAI/2012-07-14-13.38.50_thumb2.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I had a gluten-free buckwheat galette for lunch. A galette is a type of French crepe made with buckwheat flour. I chose a filling of spinach, tomato and goat cheese, and it was tasty. </p> <p><a href="http://lh3.ggpht.com/-ILkJFSPsCLE/UIbVzawbi7I/AAAAAAAACc4/8T82iT5wgpg/s1600-h/2012-07-14-13.52.285.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-07-14 13.52.28" border="0" alt="2012-07-14 13.52.28" src="http://lh5.ggpht.com/-LCErx6Xms80/UIbVz2UHP8I/AAAAAAAACdA/VtBxGYxAZxQ/2012-07-14-13.52.28_thumb2.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-dnm9skduOQs/UIbV0xEaMHI/AAAAAAAACdI/kNQ6SOpHaj0/s1600-h/2012-07-14-13.52.505.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-07-14 13.52.50" border="0" alt="2012-07-14 13.52.50" src="http://lh5.ggpht.com/-xmgpG4GMXms/UIbV1mugzlI/AAAAAAAACdQ/aKlwL1h0X7I/2012-07-14-13.52.50_thumb2.jpg?imgmax=800" width="410" height="308" /></a></p> <p>We really enjoyed strolling around the market. Lucky Calgarians who get to shop there all the time! Though I love our markets in Edmonton, it would be great to have one that was open more than one day a week. </p> <p><em>Calgary Farmers’ Market <br />510 77th Ave. SE (Just off Blackfoot Trail and Heritage Drive) <br />Open Thursday – Sunday 9 am – 5 pm</em></p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com1tag:blogger.com,1999:blog-4318151966122056822.post-51367168903329617972012-10-23T11:30:00.001-06:002012-11-04T11:07:34.137-07:00Life these days<p><a href="http://lh6.ggpht.com/-X1Ow5gPU5cU/UIbUJE6vrhI/AAAAAAAACao/x6m8wFdILIE/s1600-h/DSC05110%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC05110" border="0" alt="DSC05110" src="http://lh5.ggpht.com/-U1fI4zgxlOc/UIbULlowNCI/AAAAAAAACaw/2qBCuoNUlXg/DSC05110_thumb%25255B2%25255D.jpg?imgmax=800" width="360" height="480" /></a></p> <p>Being at home with Lucie is awesome. I love the relaxed pace of my days, my morning coffee ritual, going out with Lu to run errands, being able to meet friends whenever I like. It’s really great.</p> <p>Lucie is doing wonderfully. It’s hard to believe she is almost five months old. It sounds like a cliché, but we find ourselves loving her more and more every day. She changes all the time, becoming more aware of her surroundings and interacting with us and with her toys. Last week Jacques’ parents were here for a visit, and they remarked that she had changed so much even within the course of the week they were in Edmonton. </p> <p>One of the best parts of maternity leave is having so much time to cook and bake. I have been spending lots of time in the kitchen, and I hope to share some of that with you soon. Despite the cold weather here, I definitely felt ready for the change of season, and we have been enjoying delicious autumnal meals: lots of soups, baked casseroles, and the hearty flavours of lentils, squash, swiss chard, and kale. </p> <p>I still lots of catching up to do from the summer here on the blog, however. Over the next week or so I hope to write a bunch about my travels and culinary adventures on the road. Hope you enjoy it!</p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com0tag:blogger.com,1999:blog-4318151966122056822.post-46227603579702435932012-08-18T23:43:00.001-06:002012-11-04T11:04:36.229-07:00A little trip to Canmore<p><a href="http://lh4.ggpht.com/-8imuRTANM0Q/UDB8t3_AjPI/AAAAAAAACX0/gpL-96Am5u4/s1600-h/2012-07-13%25252014.15.04%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-07-13 14.15.04" border="0" alt="2012-07-13 14.15.04" src="http://lh3.ggpht.com/-wn5BfFlDyKw/UDB8up-0OuI/AAAAAAAACX8/0DkUjd1r8og/2012-07-13%25252014.15.04_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a> <br /><a href="http://lh5.ggpht.com/-iY5P0mF_om8/UDB8vvzGcwI/AAAAAAAACYE/vTdhST1RsDY/s1600-h/2012-07-13%25252016.16.07%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-07-13 16.16.07" border="0" alt="2012-07-13 16.16.07" src="http://lh6.ggpht.com/-PhksEpMjPP8/UDB8wE1xWSI/AAAAAAAACYM/eRaAuX68pUA/2012-07-13%25252016.16.07_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I was happy I got to go back to Canmore this year. Jacques and I visited the little rocky mountain town for the first time last summer and really enjoyed ourselves. Canmore is right on the edge of Banff National Park, so you don’t have to pay the park fees to stay there. Though it’s a small town, it has a definite yuppie and hippie feel, and we find it’s more diverse and interesting than Banff.</p> <p><a href="http://lh6.ggpht.com/-E9yenzaH09U/UDB8xugHcsI/AAAAAAAACYU/LBtnppQY0OQ/s1600-h/2012-07-11%25252020.25.45%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-07-11 20.25.45" border="0" alt="2012-07-11 20.25.45" src="http://lh5.ggpht.com/-5Sv2Yg_XbJo/UDB8yAYMQkI/AAAAAAAACYc/_enV-C6kwS4/2012-07-11%25252020.25.45_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a> <br /> <br />We were in Canmore for three days in July with Jacques’ show. It was so nice to be among the mountains, though with a 6-week old baby we didn’t do any hiking. But you get spectacular views from right within town. It’s truly a beautiful place. Our hotel was right along the train tracks, a short walk to the downtown, which is a fun place to stroll around. </p> <p>Last summer I discovered a pizza restaurant there with gluten-free pizza, the Rocky Mountain Flatbread Company. Unfortunately, this time around the restaurant was a disappointment, with pizza that I found overly salty, and really bad service. But I was able to scout out some other gluten-free options this time as well.</p> <p><a href="http://lh3.ggpht.com/-owlzr3QEZMw/UDB8y-6LS1I/AAAAAAAACYk/y3-KEzlVphY/s1600-h/2012-07-12%25252013.41.49%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-07-12 13.41.49" border="0" alt="2012-07-12 13.41.49" src="http://lh5.ggpht.com/-MTk8WM-11Vo/UDB8zT1DHxI/AAAAAAAACYs/hU3pyLcRgzQ/2012-07-12%25252013.41.49_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a> <br /><a href="http://lh4.ggpht.com/-u40EKATk7IU/UDB80XIeItI/AAAAAAAACY0/LZRzUbd5OcU/s1600-h/2012-07-12%25252013.41.08%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-07-12 13.41.08" border="0" alt="2012-07-12 13.41.08" src="http://lh5.ggpht.com/-ucx2-nhalg0/UDB83Bec4sI/AAAAAAAACY8/zpuJddYQxBI/2012-07-12%25252013.41.08_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a> <br /><a href="http://lh4.ggpht.com/-osGkqNO1xSs/UDB84OSHrHI/AAAAAAAACZE/f3NOyLwIoRU/s1600-h/2012-07-12%25252013.39.54%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-07-12 13.39.54" border="0" alt="2012-07-12 13.39.54" src="http://lh4.ggpht.com/-Aj1ICyvfDh8/UDB84w4wJMI/AAAAAAAACZM/9gW0oxK_ipU/2012-07-12%25252013.39.54_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Once I started looking around Nutter’s Bulk and Natural Foods store, I couldn’t believe I had never been there before. It’s a real shame the store doesn’t have a location in Edmonton, because Nutter’s (at least the one in Canmore) sells a cornucopia of gluten-free products.  They had many brands and products I have never seen before, and I found the selection better than at Planet Organic, which is where I usually buy specialty GF items. I picked up some GF instant miso soup packets, which I thought would be helpful on the road, and a really yummy granola bar made by Canmore company Fiddlehead Foods. </p> <p><a href="http://lh5.ggpht.com/-IMY-Saxpxno/UDB855KVfbI/AAAAAAAACZU/i9CKZ4vWzIc/s1600-h/2012-07-13%25252016.14.23%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-07-13 16.14.23" border="0" alt="2012-07-13 16.14.23" src="http://lh5.ggpht.com/-kZVmKYc7l5Y/UDB86lCSOhI/AAAAAAAACZc/tPMI0xCBvdM/2012-07-13%25252016.14.23_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh6.ggpht.com/--YFaG6qNwjE/UDB87elA4YI/AAAAAAAACZk/8XjmYNTgh6s/s1600-h/2012-07-13%25252015.14.29%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-07-13 15.14.29" border="0" alt="2012-07-13 15.14.29" src="http://lh3.ggpht.com/-O-qYveGO3C4/UDB872NXrwI/AAAAAAAACZs/6RHJPKouLxE/2012-07-13%25252015.14.29_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Our last day in town, Jacques heard about a cafe that had GF baked goods. Of course I had to go try them out. The Rocky Mountain Bagel Cafe has gluten-free cheesecake, brownies and at least one other item that I’ve forgotten. I tried the brownie, which was tasty but super-sweet, which is not my favourite. </p> <p>While sitting in that cafe I read something in a dining guide about another cafe in town with GF options. So I continued my cafe-hopping while Lucie snoozed in her carrier. </p> <p><a href="http://lh3.ggpht.com/-Pjfepbd2MXw/UDB88zYLaPI/AAAAAAAACZ0/0ggsQJUUeuY/s1600-h/2012-07-13%25252016.14.29%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-07-13 16.14.29" border="0" alt="2012-07-13 16.14.29" src="http://lh3.ggpht.com/-VkiZCAD1hPU/UDB89VIVk3I/AAAAAAAACZ8/RyqMHhDod7c/2012-07-13%25252016.14.29_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-Nk_N0gmt2r8/UDB8-iPCd4I/AAAAAAAACaE/Ap03fp7NSoE/s1600-h/2012-07-13%25252016.14.16%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-07-13 16.14.16" border="0" alt="2012-07-13 16.14.16" src="http://lh3.ggpht.com/-02XX1cazhBU/UDB9AJ36w_I/AAAAAAAACaM/kVv80bbju4U/2012-07-13%25252016.14.16_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I visited the Communitea Cafe, a beautiful space with a modern interior, lots of natural light, couches, and several people working on laptops. They had some delicious-sounding food, including several GF lunch options, and a large tea selection provided by Edmonton’s Steeps Tea. I went straight to the sweets again. There were many to choose from, including the same granola bars from Fiddlehead Foods, and some of the same baked goods they carry at <a href="http://thelittleredkitchen.blogspot.ca/2012/04/gluten-free-in-banff.html">Wild Flour Bakery</a> in Banff (the two cafes have the same supplier for their GF products). </p> <p>I ended up going for a Chai cupcake, since GF cupcakes are a rare find (though actually very easy to make). It was light, fluffy, and delicious, though the frosting had the greasy mouth feel of margarine or shortening. </p> <p>While in town, we also stumbled across the Canmore Farmers’ Market and had some delicious Indian food there. I was surprised by how many vendors were at the market, including several fruit and vegetable vendors and lots of prepared foods. There was even a booth selling homemade, organic dog food. Like I said, it’s a yuppie town … </p> <p>I’ve visited many Alberta towns this summer with Jacques as he tours the province, and Canmore was probably my favourite place of all. It makes me even happier to know that I’ve discovered some more great GF choices there too. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com0tag:blogger.com,1999:blog-4318151966122056822.post-5673062075062966252012-08-06T17:57:00.001-06:002012-11-04T11:14:29.490-07:00A summer feast and a gluten-free cookie<p><a href="http://lh3.ggpht.com/-MI7Rzv3l4hg/UCBOrzGH5gI/AAAAAAAACVU/6Q-oWLlg8y8/s1600-h/2012-08-04-18.52.095.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-08-04 18.52.09" border="0" alt="2012-08-04 18.52.09" src="http://lh4.ggpht.com/-ZgyWR61Fo70/UCBZih45dcI/AAAAAAAACVs/a8vZFmOI6_A/2012-08-04-18.52.09_thumb2.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh3.ggpht.com/-ur4YLURdDtw/UCBZlGsWCBI/AAAAAAAACV0/t4rdV80azQw/s1600-h/2012-08-04-17.27.275.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-08-04 17.27.27" border="0" alt="2012-08-04 17.27.27" src="http://lh6.ggpht.com/-S0uLcEFCQyQ/UCBZnZtk4II/AAAAAAAACV8/9BssdT6yO4A/2012-08-04-17.27.27_thumb2.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-OD9WmHtyago/UCBZojqikzI/AAAAAAAACWE/Fi7h9wg1mMY/s1600-h/2012-08-04-18.25.415.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-08-04 18.25.41" border="0" alt="2012-08-04 18.25.41" src="http://lh3.ggpht.com/-UQPNcbzhOtM/UCBZp5_7YFI/AAAAAAAACWM/oc5e4dJ3kpg/2012-08-04-18.25.41_thumb2.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-yyOYTj6OXek/UCBZrFSHlOI/AAAAAAAACWU/Ud2OO_0gLas/s1600-h/2012-08-04-18.51.445.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-08-04 18.51.44" border="0" alt="2012-08-04 18.51.44" src="http://lh6.ggpht.com/-w18cyH2KseM/UCBZsM4dt_I/AAAAAAAACWc/Nu7nlqHAgVk/2012-08-04-18.51.44_thumb2.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh3.ggpht.com/-vObbjZYKl9Q/UCBZt8SrEtI/AAAAAAAACWk/asSAMlX9nqE/s1600-h/2012-08-04-20.28.435.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-08-04 20.28.43" border="0" alt="2012-08-04 20.28.43" src="http://lh3.ggpht.com/-MlkeD3A21iA/UCBZvPbiycI/AAAAAAAACWs/hHgOEsFaovQ/2012-08-04-20.28.43_thumb2.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh3.ggpht.com/-mqmxoDoH7RM/UCBZyDMOE2I/AAAAAAAACW0/opGfIUYfsto/s1600-h/2012-08-04-20.28.335.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-08-04 20.28.33" border="0" alt="2012-08-04 20.28.33" src="http://lh6.ggpht.com/-EWzoSo5vglg/UCBZ0lo7wFI/AAAAAAAACW8/XTgJSX7QNLM/2012-08-04-20.28.33_thumb2.jpg?imgmax=800" width="410" height="308" /></a></p> <p>The other night, Jacques and I invited our friend Bethany over for a meal celebrating summer. It was really fantastic. Jacques chose all of the recipes from the great cookbook I bought him last Christmas – <a href="http://www.amazon.ca/Around-My-French-Table-Recipes/dp/0618875530/ref=sr_1_1?ie=UTF8&qid=1344292885&sr=8-1">Around My French Table</a> by Dorie Greenspan. This book is a keeper. Everything we’ve made from it so far is really wonderful. </p> <p>We went to the farmers’ market in the morning to collect our ingredients for the meal – eggs, bacon, green beans, tomatoes, rhubarb, and a delicious rhubarb wine. This time of year at the market is magical – the stands are overflowing with an abundance of beautiful vegetables and fruit. I particularly can’t resist buying a ton of fruit. This week we brought home peaches, cherries and little golden plums that we are enjoying. So far I’ve turned some of them into smoothies and popsicles. </p> <p>We cooked four courses. The appetizer was a chickpea flour flatbread from Nice called Socca, and the main course was a deconstructed BLT salad with hard-boiled eggs. We did a cheese course of cheesy creme brulee with green beans, and dessert (which I forgot to photograph) was a salted buttery shortbread with roasted rhubarb. </p> <p>Thinking back on this meal, I wish I could eat everything all over again. It was sublime. I think our favourite was the salad, which was outstanding. Arugula, crispy bacon, homemade croutons, juicy cherry tomatoes, topped with hard-boiled eggs, those topped with dollops of homemade mayonnaise. The blend of flavours and textures all came together into bitefuls of fresh summer flavour. Making your own mayonnaise makes all the difference. It is so, so good, and so easy. </p> <p>The cheesy creme brulee is ingenious, salty and delicious, and also very easy to make. And I was stunned by how amazing the roasted rhubarb was. It breaks down into s silky tangle of tangy but sweet fruit. I think I’ll be roasting rhubarb lots more from now on. </p> <p>The cookies is called a salted butter break-up, and it’s basically a large shortbread cookie that you bake in one piece and then take to the table for people to break off their own hunks. It has French grey salt in it, which gives a wonderful granular crunch of salt along with the sweetness. It easily converted to gluten-free, which was wonderful. You can see my recipe below. </p> <p>None of the food on this menu screams “French” to me, except maybe the creme brulee. That’s the great thing about this cookbook. The recipes are incredibly diverse and mostly uncomplicated, including a delicious Vietnamese chicken soup and a fantastically rich cauliflower bacon gratin. And Dorie Greenspan is an exacting recipe writer, giving you precise instructions, telling you what you can make in advance, and including lots of variations on each recipe. There are so many more we’d like to try. </p> <p>Lucie hung out with us on the balcony in her bouncy chair and on her activity mat, enjoying the fresh air. So far she is proving to be very amenable to most of our plans, and she is a great sleeper. Now that there is a baby in our lives, I’m sure we’ll be spending even more time at home cooking, and inviting friends over to share the meal. </p> <p><strong>Gluten-free Salted Butter Break-Ups <br /></strong><em>Adapted from Dorie Greenspan’s Around My French Table</em></p> <p>Dorie tells us this recipe is traditional in the Poitou region of France, where butter is prized. If you can’t find sel gris (grey salt), which is slightly moist, grey salt, you can use another coarse salt. We bought a bag of sel gris at the Italian Centre, and it was delicious in these cookies. </p> <p>127 g/4.5 oz tapioca starch <br />42 g/1.5 oz sweet rice flour <br />42 g/1.5 oz sorghum flour <br />3/4 – 1 tsp. sel gris <br />127 g/4.5 oz cold unsalted butter, cut into 18 pieces <br />3 to 5 tablespoons cold water <br />1 egg yolk, for the glaze <br /> <br />Mix together the starch and the flours and the salt in a medium bowl. Add the butter, and cut it into the flours using a pastry cutter. The mixture should end up looking like coarse meal, with some pea-sized chunks of butter and some smaller flakes. Add the water one tablespoon at a time and mix together with a wooden spoon. After a few tablespoons, start mixing with your hands so you can feel when the dough starts to come together. It should be fairly sticky and malleable, and almost form a ball. </p> <p>Scrape the dough onto a work surface, form it into a square, and pat it down. Wrap the dough in a large square of plastic wrap and chill in the refrigerator for at least one hour. Dorie tells us the dough can be refrigerated for three days or frozen for two months. </p> <p>When you’re ready to bake, centre a rack in the oven and preheat it to 350. Line a baking sheet with a silicone baking mat or parchment paper. </p> <p>Remove the dough from the fridge, and, if it’s very hard, bash it a few times with your rolling pin to soften it. Put the dough between sheets of plastic wrap or waxed paper and roll it out to about a 1/4 inch thickness, about 5 by 11 inches. It doesn’t have to be an exact rectangle. Transfer the dough to the baking sheet. </p> <p>Beat the egg yolk with a few drops of cold water and, using a pastry brush, paint the top of the dough with the egg glaze. Dorie’s recipe asks you to then score the dough in a crosshatch pattern. I tried this, but it doesn’t seem to stay scored in the oven with the GF dough, and doesn’t look great when it comes out, so I wouldn’t bother. </p> <p>Bake the cookie for 30 to 40 minutes. In our oven, 35 minutes was perfect. It should be golden and firm to the touch, but have a little spring when pressed in the centre. Transfer the baking sheet to a rack and allow the cookie to cool to room temperature. </p> <p>Serve whole and allow your guests to break pieces off. It will be messy but fun!</p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com3tag:blogger.com,1999:blog-4318151966122056822.post-88241648522809397242012-08-05T22:42:00.001-06:002012-11-04T11:14:35.341-07:00Introducing Lucie!<p><a href="http://lh3.ggpht.com/-Z7h8OB-vbuI/UB9LFplRDNI/AAAAAAAACUk/riFW_5T1F4o/s1600-h/DSC039735.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSC03973" border="0" alt="DSC03973" src="http://lh4.ggpht.com/-9gTpbxTX5kc/UB9LGmaG3_I/AAAAAAAACUs/Mk6lbDncAbo/DSC03973_thumb2.jpg?imgmax=800" width="360" height="480" /></a></p> <p>Here is our daughter Lucie when she was one day old. Hard to believe that day, May 27, is more than two months ago. Having a baby sure does change a lot of things. Including blogging frequency!</p> <p><a href="http://lh5.ggpht.com/-XDeGb3u3lOg/UB9LHVTA5eI/AAAAAAAACU0/q41G2vsE_9c/s1600-h/2012-07-29%25252018.14.21%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-07-29 18.14.21" border="0" alt="2012-07-29 18.14.21" src="http://lh4.ggpht.com/-aYlsPv3bHPU/UB9LI7lZOFI/AAAAAAAACU8/URDQ3Y1Qo5w/2012-07-29%25252018.14.21_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="336" /></a></p> <p>Here is Lucie again last week, when she was 9 weeks old. Jacques and I think she is pretty awesome. </p> <p>More food posts to come. I really miss writing here and I’m hoping to do it more soon. Once life got a little bit back to normal Lucie and I started doing some traveling around Alberta with Jacques, who is touring in a play this summer. I want to write a bit about some of the food I ate, and about a magnificent meal we made the other night. Here’s to summer!</p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com2tag:blogger.com,1999:blog-4318151966122056822.post-14896735766406134732012-05-21T18:08:00.001-06:002012-11-04T11:14:43.660-07:00Watermelon Ginger Popsicles<p><a href="http://lh3.ggpht.com/-lFGUm1W553Q/T7rYpOu0DHI/AAAAAAAACSo/K6eO6VB5tUs/s1600-h/DSC03901%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03901" border="0" alt="DSC03901" src="http://lh4.ggpht.com/-5b2pkPyEJTc/T7rYp2kKotI/AAAAAAAACSw/kiV1soxsCwU/DSC03901_thumb%25255B2%25255D.jpg?imgmax=800" width="360" height="480" /></a></p> <p>The weather in Edmonton has been absolutely lovely. It really couldn’t have been more perfect for the three weeks of my mini waiting-for-baby vacation. We’re still not sure how long this vacation will last. The baby is due tomorrow, but who knows when it will actually decide to show up? We’re hoping sooner rather than later. We’re so excited to meet it!</p> <p><a href="http://lh6.ggpht.com/-nahbVYaqO9g/T7rYqnEdniI/AAAAAAAACS4/cpP2DsX_jOM/s1600-h/DSC03890%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03890" border="0" alt="DSC03890" src="http://lh4.ggpht.com/-HTIhYleU3Vk/T7rYrfHQy1I/AAAAAAAACTA/E_ZTKA3Mv9U/DSC03890_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I’ve been spending lots of time outdoors, walking to and from various errands and sitting on the balcony soaking up the sun. I was telling J the other day that it’s amazing how much Edmonton transforms itself at this time of year. All of sudden green is everywhere you look – vibrant, pulsating green. We live right near the river valley, and it becomes a haven of greenery, the complete opposite of the brown and white we see most of the year. I love all the flowers covering the tree branches right now – to me, it’s one of the most beautiful sights in this climate. The air is so fragrant. It’s wonderful. </p> <p><a href="http://lh4.ggpht.com/-Na1WOHvbD0w/T7rYst1vTFI/AAAAAAAACTI/oFgVTlUCBhM/s1600-h/030%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="030" border="0" alt="030" src="http://lh3.ggpht.com/-FXzicp1QP80/T7rYtSufLpI/AAAAAAAACTQ/4ClNAVifkls/030_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh5.ggpht.com/-JHYrJm927mc/T7rYuX2ZJWI/AAAAAAAACTY/OQe_D-6bQTc/s1600-h/DSC03892%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03892" border="0" alt="DSC03892" src="http://lh5.ggpht.com/-i_IXNd5olKU/T7rYu7OjP1I/AAAAAAAACTg/foRBj8XB4BU/DSC03892_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I’ve also been spending a lot of my free time in the kitchen, and with the warm weather, thoughts turned to summer treats like homemade popsicles. They are so easy to make, and there are so many delicious combinations. I’m inspired by <a href="http://www.amazon.ca/Paletas-Authentic-Recipes-Mexican-Frescas/dp/1607740354">a brilliant cookbook</a> I have about Mexican popsicles, called paletas, written by Fany Gerson. She runs a paleta business in New York City. The book is beautiful and filled with recipes for all kinds of various popsicles, shaved ices, and aguas frescas. My first batch was grapefruit popsicles, which were fantastic. A blend of fresh grapefruit juice and simple syrup, they had a perfect tartness. </p> <p><a href="http://lh3.ggpht.com/-dNnxustZicA/T7rY0aFDMiI/AAAAAAAACTo/w3CZ6E8kBio/s1600-h/DSC03896%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03896" border="0" alt="DSC03896" src="http://lh6.ggpht.com/-oizMZiZD0ac/T7rY02HsPRI/AAAAAAAACTw/HSWPZISqvgU/DSC03896_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-zIEg63WWrVw/T7rY14LCgJI/AAAAAAAACT4/JAG97IY7ZSA/s1600-h/DSC03897%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03897" border="0" alt="DSC03897" src="http://lh4.ggpht.com/-tO1vSInIkCM/T7rY2Ue8ViI/AAAAAAAACUA/RyEaEUp_J28/DSC03897_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>These watermelon popsicles were an inspiration from J. I bought a big watermelon on sale at the grocery store earlier this week and was planning to turn some of it into popsicles, using the recipe in Fany’s book. I also made ginger syrup this week, and J suggested combining the two. They turned out great. So refreshing from the watermelon, and the ginger adds a really nice little kick. J said the ginger came through as an aroma for him. I made my ginger syrup really strong and spicy, but feel free to play it down if you like. Know, however, that if you make it too weak you might not taste ginger in the popsicles at all. </p> <p>You could also easily make these with a plain simple syrup, as the original recipe suggests. If you’re a fan of popsicles and other frozen treats I highly recommend this book. Most recipes look very easy and take advantage of summer’s bounty. There are a few Mexican ingredients that might be hard to find, but that could be a fun challenge too (depending on where you live). </p> <p><a href="http://lh5.ggpht.com/-XdZQ0gWuTkI/T7rY3Ws91jI/AAAAAAAACUI/_sxcZFwwylE/s1600-h/DSC03889%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03889" border="0" alt="DSC03889" src="http://lh4.ggpht.com/-q3GL0_KV97w/T7rY3y8yrpI/AAAAAAAACUQ/C0YO3Ce8FNY/DSC03889_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p><strong>Watermelon Ginger Popsicles</strong></p> <p>1/2 cup ginger syrup (recipe follows) <br />1.5 pounds peeled and diced watermelon (about 4 cups) <br />1 Tablespoon lime juice</p> <p>Put the watermelon in a blender (I actually used an immersion blender) and blend until smooth. Add the syrup and lime juice and mix again until blended. </p> <p>Pour into your popsicle molds and freeze until solid. </p> <p><em>Makes about ten 2.5 oz-popsicles (the mold in the first picture above is a smaller one – I used two different-sized molds. )</em></p> <p>To make the ginger syrup: </p> <p>2 cups chopped ginger (from a few large hunks fresh ginger root) <br />4.5 cups water <br />1.5 cups sugar <br /> <br />These amounts will make about 2 cups very strong, spicy, not very sweet ginger syrup. If you don’t want it so spicy, use less ginger or more sugar. It’s great to have on hand to add to water or mixed drinks, but you only need 1/2 cup for the popsicles. <br /> <br />The ginger should be chopped into small pieces. Put it into a pot with the sugar and water and bring to a boil so the sugar dissolves. Simmer for about 30 minutes so the ginger flavour infuses the water. The longer you let it simmer, the stronger it gets. Let cool, strain the ginger and pour the syrup into a jar or bottle. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com1tag:blogger.com,1999:blog-4318151966122056822.post-18206221123897998852012-05-11T16:35:00.001-06:002012-11-04T11:15:09.820-07:00Gluten-free Eats at “Truck Stop”<p><a href="http://lh6.ggpht.com/-qzprW-pvDUc/T62UDkT-8_I/AAAAAAAACQs/BQoG8GDSdkI/s1600-h/DSC03817%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03817" border="0" alt="DSC03817" src="http://lh3.ggpht.com/-m3b_EF19XdM/T62UEWt0vVI/AAAAAAAACQ0/_HklFD74hDg/DSC03817_thumb%25255B2%25255D.jpg?imgmax=800" width="360" height="480" /></a></p> <p>The words “truck stop” bring to mind the Irving gas station in Aulac, New Brunswick. It’s a traditional stopping-place on the drive between Halifax, NS, and PEI, a drive my family made many times during my childhood and one I later made many times on my own. </p> <p>I believe the gas station/restaurant combo in Aulac is officially called a “big stop”, but there were always many long-haul semi-trailers parked there when you pulled in, drawn by the enormous and super-high Irving sign beckoning you off the highway just past the NB border. </p> <p>We rarely ate in the restaurant in Aulac, usually pulling in just to gas up, go for a pee break, and grab some road trip snacks. But as soon as you walk in the door to the convenience store and restaurant, you’re greeted by a tall glass case filled with mile-high cakes and pies, topped with clouds of puffy meringue or frosted with drifts of white curlicues. Strangely, even when we did eat at the diner, I don’t remember ever tasting one of those concoctions. </p> <p><a href="http://lh4.ggpht.com/-50T1DRJ0Q9k/T62UFLkquiI/AAAAAAAACQ8/8_PYRIpV4ao/s1600-h/DSC03819%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03819" border="0" alt="DSC03819" src="http://lh5.ggpht.com/-7BFpdeAUOdw/T62UFsQpWMI/AAAAAAAACRE/hRffZLirPP8/DSC03819_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a><a href="http://lh4.ggpht.com/-diwvy4KM9SM/T62UGfW5wUI/AAAAAAAACRM/ncCSwC8kYwk/s1600-h/DSC03820%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03820" border="0" alt="DSC03820" src="http://lh6.ggpht.com/-yxzXOXCZUVA/T62UG2p98MI/AAAAAAAACRU/JywJGC5fJTk/DSC03820_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>The truck stop I attended yesterday was of an entirely different nature. It involved food trucks rather than semi-trailers. These <a href="http://www.whatthetruck.ca/">truck stops</a> are organized by two local foodies, Sharon Yeo and Mack Male, the team behind last summer’s super-popular What the Truck?! festivals. This season they’ve expanded and teamed up with the Old Strathcona Business Association here in Edmonton to offer smaller, weekly food truck events throughout the month of May. The larger festivals will return this summer. </p> <p>I think Sharon and Mack have done an awesome job capitalizing on the burgeoning food truck scene here in Edmonton, making more people aware of these trucks, and giving the truck owners a chance to meet and serve new customers. </p> <p><a href="http://lh5.ggpht.com/-yxoaxRYo-Gs/T62UH4Wk85I/AAAAAAAACRc/nbgnpNVWVcw/s1600-h/DSC03816%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03816" border="0" alt="DSC03816" src="http://lh4.ggpht.com/-D3cOxEqntNo/T62UIxsvkVI/AAAAAAAACRk/FaPbrzckDTc/DSC03816_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I was especially excited about the event when I saw the menu posted online. It’s not always easy to find gluten-free options at food trucks (there are usually lots of sandwiches), but Molly’s Eats was offering an almost entirely GF menu. Checking back to the May 3 event, Molly’s had some delicious-sounding GF items then too. Go Molly! My friend Kathryn, who also eats GF, and I were pumped to try the food. </p> <p>The truck stops are held at Wilbert McIntyre Park, right next to the Old Strathcona Farmers’ Market just off Whyte Ave. It’s a great location, with plenty of room for people to line up and benches to sit and eat. Though it was a chilly evening on Thursday, there was a pretty good turnout, and when the sun shone it wasn’t too cold. I’m sure the event would attract even more people in really nice weather. </p> <p><a href="http://lh5.ggpht.com/-X25a-5F6j3M/T62UJpUZEpI/AAAAAAAACRs/fDsxq-74i7Y/s1600-h/DSC03818%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03818" border="0" alt="DSC03818" src="http://lh5.ggpht.com/-8g0j1mDmi9M/T62UKQ6C6-I/AAAAAAAACR0/3PpYvgdUoyI/DSC03818_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>Kathryn and I both ordered the spicy tomato seafood soup ($6.50 for a small), and I also tried the hush puppies ($5) while she went for the fries duo ($5). At the last minute I decided to splurge on a chocolate sandwich cookie ($4). They looked divine. </p> <p>After a 10-minute wait, our food came out and we went to sit on a bench to eat. The soup was delicious, with just the right amount of spice and several tiny shrimp. I expected more visible clams and crab, but I think they were chopped up quite finely. The hush puppies had a great texture, crunchy without being greasy, though they were a little bland in spite of the green onions, bacon and cheese. They came with a tiny cup of pesto, which helped amp up the flavour of the balls of dough. Kathryn’s fries were good, though some were soggy instead of crispy. </p> <p><a href="http://lh4.ggpht.com/-ZhufJGswe0w/T62ULfJNWDI/AAAAAAAACR8/zbtKcNHE5BU/s1600-h/DSC03821%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03821" border="0" alt="DSC03821" src="http://lh4.ggpht.com/-dK-sAZUMNCc/T62UMNa6I7I/AAAAAAAACSE/cgkDBSKNzhQ/DSC03821_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>My favourite item was the sandwich cookie. Just the right amount of chocolatey sweetness, with a perfectly firm, chewy texture. The filling was a white chocolate ganache, but I thought I tasted mint, which I love. I haven’t yet been able to make a GF cookie like this and I really wish I could. </p> <p><a href="http://lh6.ggpht.com/-LGh08LsBOq8/T62UM_OhGjI/AAAAAAAACSM/JhFNHGybuCw/s1600-h/DSC03822%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC03822" border="0" alt="DSC03822" src="http://lh6.ggpht.com/-RJaKZWei3lk/T62UNDZgb3I/AAAAAAAACSU/F5Fw5TJNSbc/DSC03822_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>By the time we finished eating my hands were freezing and despite the sun, it was pretty cold. So we retreated to a cafe for tea for the rest of the evening. </p> <p>It was a great outing, more of the kind I’ve been enjoying with all my free time lately. If this baby hasn’t popped out by next Thursday I may go to the truck stop again! Check out <a href="http://www.whatthetruck.ca/truck-stop/">the schedule here</a> – there is some change in which trucks are there from week to week. </p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com2tag:blogger.com,1999:blog-4318151966122056822.post-49135916344408661422012-05-05T15:32:00.001-06:002012-11-04T11:15:20.770-07:00Elm Café, Edmonton<p><a href="http://lh4.ggpht.com/-yyB_JdAVl54/T6WcO2Tr50I/AAAAAAAACPA/AiGfjvmjZlw/s1600-h/2012-05-01-12.10.555.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="2012-05-01 12.10.55" border="0" alt="2012-05-01 12.10.55" src="http://lh3.ggpht.com/-mujB51pYvag/T6WcPvib-wI/AAAAAAAACPI/ks-vfo1qB-s/2012-05-01-12.10.55_thumb2.jpg?imgmax=800" width="410" height="308" /> <br /> <br /></a>My first week of mat leave has been awesome. It feels kind of weird and surreal to have so much free time – it’s like this strange transition period between my old life and my new life. </p> <p><a href="http://lh3.ggpht.com/-SIrkBHYkjEE/T6WcQpiP0MI/AAAAAAAACPQ/RQ0q73Q4r00/s1600-h/2012-05-01%25252012.11.27%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-05-01 12.11.27" border="0" alt="2012-05-01 12.11.27" src="http://lh5.ggpht.com/-zn066sI8Qxk/T6WcRK6H6XI/AAAAAAAACPY/JawkgwY8_x0/2012-05-01%25252012.11.27_thumb%25255B2%25255D.jpg?imgmax=800" width="360" height="480" /></a></p> <p>I’m really enjoying being able to decide exactly what I want to do with my days. This week we got a lot of stuff done around the house, including organizing all of our files and reorganizing the closets to make room for baby stuff. The baby’s room is almost entirely ready, which is so exciting! </p> <p>I also did a bunch of grocery shopping and stocked up on staple pantry items and ingredients for all the freezer meals I plan to make – that’s on next week’s agenda. Our pantry has never been so full, and it feels great. </p> <p><a href="http://lh3.ggpht.com/-RDPqCnAeLBk/T6WcR_VuUuI/AAAAAAAACPg/nsV8PIJg67s/s1600-h/2012-05-01%25252012.11.19%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-05-01 12.11.19" border="0" alt="2012-05-01 12.11.19" src="http://lh6.ggpht.com/-12rZ2d3U-sc/T6WcSnjSmCI/AAAAAAAACPo/9nLW-1VrSUc/2012-05-01%25252012.11.19_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>We also took some time to relax together this week since J wasn’t working much either. On Tuesday we went to <a href="http://www.elmcafe.ca/">Elm Café</a> for breakfast. This is one of J’s favourite spot in the whole city. It’s a tiny cafe in the Oliver neighbourhood, opened a few years ago by Edmonton chef Nate Box. It’s been getting a lot of attention lately – both in a feature in <a href="http://vueweekly.com/front/story/the_usual_suspects/">Vue Weekly</a> and on Avenue Magazine’s <a href="http://avenueedmonton.com/articles/25-best-things-to-eat-2012">25 Best Things To Eat</a> in Edmonton list. </p> <p><a href="http://lh3.ggpht.com/---gMInh80ec/T6WcTPgJTbI/AAAAAAAACPw/TRXmEa_UAEg/s1600-h/2012-05-01%25252012.11.04%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-05-01 12.11.04" border="0" alt="2012-05-01 12.11.04" src="http://lh3.ggpht.com/-Dhg_zIWRAvY/T6WcTncjiLI/AAAAAAAACP4/uf0z1eqIueo/2012-05-01%25252012.11.04_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I suggested to J that he go to Elm for his espresso fix when he started working at the Edmonton General hospital last year. Though it’s six blocks away from the hospital, it has the best coffee in the neighbourhood. J fell in love with their sandwiches, and now he often leaves for work 45 minutes early just to walk to Elm. </p> <p><a href="http://lh6.ggpht.com/-mAsmqALpq1A/T6WcUpnC3MI/AAAAAAAACQA/YgpPnVGYRHU/s1600-h/2012-05-01%25252012.16.31%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-05-01 12.16.31" border="0" alt="2012-05-01 12.16.31" src="http://lh3.ggpht.com/-dZfngIQF16U/T6WcVd2AcFI/AAAAAAAACQI/V8VW1LrDC1w/2012-05-01%25252012.16.31_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>The sandwiches are made on crusty, glutenous bread, so no tastes for me, but they look and sound divine. J will come home from work with a dreamy look on his face, remembering his breakfast sandwich: fried egg cooked perfectly, with the yolk slightly runny, Irving’s farm bacon or sausage, arugula, sometimes pickles, cheese, or some other enticing combination of ingredients. </p> <p>Besides sandwiches for breakfast and lunch, Elm offers a daily soup and salad, yogurt with fruit and granola, muffins, coffee from 49th Parallel in Vancouver, and other hot and cold drinks. And they serve it all from a 195-square-foot-storefront tucked just off Jasper Avenue. There are a few chairs at a narrow wooden counter inside the cafe, and in nice weather there are several tables set up outside too. </p> <p><a href="http://lh5.ggpht.com/-GLCp2nQj_VU/T6WcWCzfTMI/AAAAAAAACQQ/kY_laUxPC4Y/s1600-h/2012-05-01%25252012.16.36%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="2012-05-01 12.16.36" border="0" alt="2012-05-01 12.16.36" src="http://lh6.ggpht.com/-4YMFaWrhsuU/T6WcWniebdI/AAAAAAAACQY/2vPHvxQ8v2I/2012-05-01%25252012.16.36_thumb%25255B2%25255D.jpg?imgmax=800" width="360" height="480" /></a></p> <p>The other morning J chose the Early Sandwich with fried egg, Irvings’ Smokies, horseradish mayo, cheddar, and spinach, and a pina colada muffin. I went for one of the only GF things on the menu, local Bleswold Yogurt with grapes and blackberries, and a cappuccino. It was all delicious.</p> <p>It was such a treat to share a meal in the middle of the morning, and to eat it outside – I think our first outside meal of the year. It was one of many small, sweet moments this week as we savour our last days as a childless couple. </p> <p>Tonight a few friends are coming over to celebrate J’s birthday, and I took advantage of my time off to prepare a dessert extravaganza: two kinds of cookies, whoopie pies, and homemade gelato. I’m pretty excited! Hopefully I can share the results with you in the next little while. </p> <p><em>Elm Café <br />10140 117 st, Unit 100 <br />Edmonton, AB <br /><a href="http://www.elmcafe.ca">www.elmcafe.ca</a></em></p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com0tag:blogger.com,1999:blog-4318151966122056822.post-40834020672150375302012-04-19T11:47:00.001-06:002012-11-04T11:15:42.553-07:00Lists<p><a href="http://lh5.ggpht.com/-VVmeqQwG1e4/T5BPr4Gl9mI/AAAAAAAACOw/bvUuUa6A3rE/s1600-h/001%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="001" border="0" alt="001" src="http://lh3.ggpht.com/-dY-ukY3PMjo/T5BPspKAyxI/AAAAAAAACO4/ZUjd8j2ZSAE/001_thumb%25255B2%25255D.jpg?imgmax=800" width="410" height="308" /></a></p> <p>I am all about making lists these days - which is really nothing new. I've always been a list-maker. Now, along with my weekly grocery lists and constant to-do list, the other lists have to do with baby things. Things to buy and things to do. I feel like there is still lots to get done ... but, I trust that this baby will wait long enough until I have time to do it all! (Or at least the really necessary things.) <br /> <br />Here are some of the nicer things on the list</p> <p>} Get a haircut (long overdue) <br />} Visit the <a href="http://www.youraga.ca/">art gallery</a> (also long overdue) <br />} Go for brunch with J – maybe to <a href="http://culinafamily.com/">Culina</a>? <br />} Make <a href="http://www.davidlebovitz.com/2012/04/pineapple-coconut-macaroons/">these cookies</a> - one of my favourite flavour combinations <br />} And use the extra egg yolks to make <a href="http://www.101cookbooks.com/archives/ginger-grapefruit-curd-recipe.html">this amazing curd</a> again <br />} Organize all the adorable baby clothes we have received <br /> <br />And of course there are some things that will be not so much fun ... but I'll feel so good when they are done! <br /> <br />} Reorganize our filing system (talk about overdue ... I have been meaning to do this since we moved last September) <br />} Purge stuff taking up space in the baby's room <br />} Clean out the freezer (to make room for food we can eat after the birth) <br /> <br />About that last point ... I am planning to make a bunch of meals that I can freeze so we don't have to worry too much about food in the first crazy days after the baby is born. What are your favourite meals that can be frozen? I am thinking lasagna and other casseroles, and soups, but I don't have too much experience freezing stuff. We don't have a deep-freeze so room is limited. If you have suggestions please let me know!</p> Isabellehttp://www.blogger.com/profile/10871870739292897018noreply@blogger.com2