French Macaroons

I have been working towards turning a new leaf in my life these past few weeks. I will be starting a new job this coming Monday and have been experiencing many different emotions surrounding this move. I am excited about my new job and looking forward to the challenge of learning and getting to know new people. But, I will also greatly miss the people I have worked with for the past 2 1/2 years.

To show my appreciation, I decided I was going to make my work friends something special. I came up with this romantic idea to make French Macaroons. I have always admired how beautiful and delicate they look in pictures and have seen them featured many times as a confectionery delicacy. Since I had a pretty good understanding of just how finicky macaroons can be, I decided that I needed to dig up as much helpful information as I could before I actually set to work. I watched a few "how to" videos and read through the instructions from start to finish. I was ready...well at least I thought I was! There is one thing you need to know about pastry chefs... they have amazing arm strength! I on the other hand do not have good arm strength. It doesn't sound that hard to make 60 cookies. But what I overlooked was the fact that 60 cookies is actually 120 cookies sandwiched together with butter cream pipped in between. So really I needed the arm strength to pipe 120 cookies and then pipe butter cream onto 60 of those cookies. This my friends is not an easy task.

One more thing I overlooked was just how long this task would take! I am not kidding when I say I spent a minimum of 4 hours making these cookies. So much for a relaxing Sunday! Anyways, I don't believe I will be making these again. But I am quite proud of my endeavors, and like the fact that I can now say that not only have a made French Macaroons but I can do so again if I so please!

Mushroom and Spinach Quiche with Shredded Potatoe Crust

I think the most intriguing concept for this recipe, was the use of shredded potato in place of the traditional pastry crust. I have to admit I had my doubts. I actually completely expected this recipe to fail. But I was delightfully surprised with how the crust held up and how the meal sort of came together.
I skipped a step by pressing the potato mixture into the pie plate and simply baked for 20 minutes instead of cooking in the skillet, 10 minuets each side. I also used 4 eggs instead of 2 eggs and 2 egg whites.

You will definitely need to serve this quiche with something to off set the heaviness of the potatoes. A salad or some steamed veggies would be perfect companions. I had a bowl full of cherry tomatoes so I quartered those and served with some fresh ground sea salt and pepper.

Pumpkin Pecan Bundt Cake

It doesn't seem that long ago that I was telling you folks how sick I am of squash! Well now that we are back into squash season I am loving every bit of it! However, I guarantee you my love for squash will dwindle once again, and by Spring I will be happy not to see another winter squash again until Fall!

On a side note to you peps living in Victoria, BC - I hear there is a man driving around personally delivering local squash to the doors of keen squash recipients. What a grand idea! I mean if you are going to stock up on squash for the month of October and Pumpkins for Halloween you ought to be buying them from local farmers and what a better way to ensure the freshest squash then having it hand picked and personally delivered to your doorstep. Assuming that cutting out the middle man might result in a better deal for us consumers. If anyone has any more details on this, please do tell!

So without further delay, I present to you my latest triumph! I hope that you aren't going to make fun of me for making a bundt like Mike has for the past three days. Where did the stigma on bundts come from anyways? I think they look impressive!

A few tips on this recipe - I substituted unsweetened apple sauce for the 3/4 cup vegetable oil and cut down on the sugar by a half cup. I used spiced rum instead of just plain dark rum and found that I was not able to fit all of my batter into my bundt form. Assuming you will need a deep budt pan for this recipe or use caution when filling your pan. One more tip, you will not need to use all of the glaze, only enough to glaze the entire surface of the cake.

I have noticed that the latest health trend is to replace ice cream and whip cream with yogurt krema which is apparently a healthier alternative for dressing up your favorite dessert. I can't actually comment on this because I haven't tried it out yet but I do intend to do so. This time around I served my cake slices with a dollop of fresh whipped cream. Enjoy!

Inside Out Potato & Cabbage Rolls

So the only reason why I am calling this an inside out cabbage roll is because I have posted a similar recipe in the past that uses these exact ingredients except you are stuffing cabbage leaves with potato and serving with tomato sauce. I reversed these steps for a quick meal that didn’t require any bake time.

On a side note I want to mention that although I don’t have cable I have recently been watching the Masterchef series on YouTube . I will summarize in case any of you have never heard of Masterchef before. Basically 50 amateur home cooks with no chef training are picked from thousands of applicants to be part of a competition with one winner who will take home $250,000 along with a cookbook deal. Each episode they eliminate a few people until they are down to the final two and then of course the winner. I like to see the inspiring dishes that these people produce in a very short period of time and with only a few minutes to design recipes based on select ingredients. But I think the drama behind any Gordon Ramsay TV show is completely unnecessary. Which is one of the reasons why I don’t subscribe to cable!

Anyways, the basic idea behind this recipe is to whip up some mashed potatoes (literally!), braise some cabbage and make a quick tomato sauce. Serve them up on a plate and you will basically have what is displayed below. I would like to point out that it tastes better than it looks! Oh, and don't forget to add some Parmesan to the potatoes.

Here is a good tip that I learned in one of my cooking classes at the French Mint….you can keep mashed potatoes warm in a bowl covered with plastic wrap over a slow simmering pot of water. Also, to achieve the perfect mashed potatoes use a ricer. You’re mashed potatoes will often end up with a gummy texture when using a hand held or KitchenAid blender.

Cauliflower, Pea and Red Lentil Dahl

Oh Summer where art thou? Must you leave so soon? You leave us with a dreary cloud so full of relentless rain that one can hardly imagine what it was like to have such warmth and cheer that only you can tame.

When the weather changes so does the selection of local produce. I can't say I am one to complain as I find myself looking forward to trying out some of the recipes I have been saving for the change in season. The big bins of colorful squash remind me of the beautiful colors of Autumn leaves. Did I ever tell you that Autumn is my favorite season? I have already expressed how I find peace with rain so you can imagine how I feel about the cozy feeling associated with all things Autumn! There is something about this season that makes you want to wrap yourself up in a scarf and wool jacket and jump into a pile of leaves like we all did growing up! I fondly remember running through groves of Autumn colored trees with my little brother trailing behind; our heads held high as the leaves sailed around us.

Weather aside, what's for dinner? Well since the book I am currently reading is set partially in India (no it's not Eat, Pray, Love...I read that a few weeks ago) and refers to authentic vegetarian curries and dahls I was inspired to cook up a dahl myself. I have included a recipe for the curry powder I whipped up for this dish in an attempt to make this more authentic.

Note: Use the back of a spoon to peel ginger. I learned this nifty trick at a cooking class at the French Mint. Also, be sure to have all your ingredients ready to go before you start cooking!

Curry Powder

• 1 tbsp corriander seeds
• 1 1/2 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/4 tsp whole cloves
• 1/4 tsp mustard seeds
• 1 1/2 tsp cardamon seeds
• 1 1/2 tsp whole black peppercorns
• 1/4 tsp red chili flakes
• 1 1/2 tsp turmeric

1. Toast whole spices in a pan over medium heat for a few minutes or until spices become fragrant. 
2. Pulse toasted seeds in a clean coffee grinder until you have achieved a fine powder.
3. Pour into a small dish and stir in turmeric.

 Dahl

• 1 large onion, diced
• 2 shallots, finely chopped
• 1 serrano pepper, finely minced
• 1 inch piece of ginger, peeled and grated
• 2 cloves garlic, minced
• 1 large potato, diced
• curry powder (use the entire yield from the recipe above)
• 1 1/2 cups red lentils
• 4 cups vegetable broth
• 3 kaffir leaves 
• 1 small cauliflower or half of a medium head, sliced into small florets (about 2 cups)
• 1 cup peas
• 2 tbsp chopped fresh cilantro
• juice of 1 lime
• 1 tsp kosher salt

1. Heat 3 tbsp of peanut oil in a large pot over medium heat. Saute onion and shallots until tender and translucent, about 5 to 7 minutes. Add grated ginger and serrano pepper, and saute for another minute. Add curry powder and garlic and cook for 30 seconds stirring constantly.
2. Stir in potatoes, broth, lentils and kaffir leaves. Cover pot and raise heat to high, boil for 1 minute. Stir, and lower heat to a simmer and cook covered for 10 minutes.
3. Add cauliflower, stirring to coat with lentils. Add more water as needed. Cover and cook for another 15 minutes. Stir in peas and cook for 5 more minutes until cauliflower becomes tender (but not mushy).
4. Remove from heat and stir in cilantro, lime juice and salt to taste.
5. Serve over brown basmati rice or with a side of naan.

Lemon White Chocolate Mousse

There is a magnet on my fridge that reads "Life is short. Eat dessert first." Although I don't usually eat dessert first, I like to live by a similar motto. Balance in my opinion is the key to good health.

I know a lot of people that put themselves through extreme diets only to end up caving in and over indulging in all the forbidden foods. It's no secret that sugar should not be consumed in copious amounts. And it's a good idea to find healthy, natural alternatives for your daily sugar cravings. But I don't see the harm in eating delectable desserts every now and than. In fact, I think it's a joy in life to do so.

So without further ado I present to you yet another heavenly dessert. This one is tricky because it presents itself as light and airy. But is actually very rich and very high in fat. So serve in small dishes!

The pairing of white chocolate and lemon mousse is simply genius. I have made lemon mousse in the past and found it to be too sweet. So this is a perfect way of incorporating the tangy sweetness of lemon with the smooth and soft flavor of white chocolate.

Zucchini and Tomato Puff Pastry Tart

There is a part of me that cringes when I step outside my front door, only to be greeted by the rain. A part of me that wants nothing more then to walk back into the warmth and comfort of my home. But there is another part of me that finds a therapeutic property to rain. This part of me wants to experience the drip, drip, drip of rain falling on every surface I see. Sometimes I think that the only time my mind is ever truly silent is when it is simply listening to the rain. If you can for even a moment stop the noise in your head you will be amazed by how comforting the sound of rain can be. To think that rain is not only nourishing your soul, but that of every living thing in the world around you is both a warm and comforting thought.

This coming from someone who often starts her posts off with a complaint about the weather! I have decided to embrace the changing season by taking some of my favorite summer vegetables and pairing them with puff pastry which is not ideal to bake in hot weather therefore making it perfect for a rainy day such as today!

I have to admit that I sort of cheated on this recipe by not making my own puff pastry. If it weren't a weekday and if I wasn't feeling under the weather I would have attempted it myself. You can manipulate this recipe to incorporate your preferred combination of vegetables and cheese. I think I am going to try a caramelized onion tart next time!

• I pkg puff pastry
• 4 vine ripened tomatoes, sliced
• 1 large zucchini, sliced into rounds
• 1/2 cup Asiago cheese
• 1/2 cup Feta cheese
• 1/2 tsp dried oregano
• fresh ground salt and pepper

1. Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper. 


2. On a floured work surface, roll out puff pastry into a rectangle 10 by 12 inches wide and 1/8 inch thick. Transfer the dough to the prepared baking sheet. 
3. Spread the Asiago cheese over the surface of the dough. Top with zucchini and tomato slices to within 1 inch of dough edge and finish off with feta, oregano, salt and pepper.
4. Bake for 15-20 minutes or until pastry turns golden brown. Cool for 5-10 minutes before serving.

Summer Salad

I apologize for my delayed posting. This month is proving to be a very busy one in our household. When we do have free time I am finding it hard to motivate myself to sit down long enough to organize a post. Mostly the overwhelming hot weather is to blame for this! I hope you are all equally busy with outdoor activities and of course wearing sunscreen! I think I have consumed enough watermelon and summer fruit in the past month to keep a small army out of famine.

In an attempt to keep our little cave (basement suite) nice and cool I have been taking advantage of local greens and produce by making refreshing salads. You don’t need a recipe for salad but it’s always nice to have a base for inspiration. In this instance I found inspiration in a salad from my new WhiteWater Cooks at Home cookbook. I will roughly outline the ingredients required for this recipe and I am sure you can figure out the rest!

• mixed greens
• diced tomatoes or halved cherry tomatoes
• grated beet
• bocconcini balls, halved or crumbled feta
• pumpkin seeds (toasted)
• dill, chopped

Dressing

• extra-virgin olive oil
• balsamic oil
• splash of lemon juice
• 1 garlic clove
• fresh ground salt & pepper

Baked Tofu Parmigiana

For those of you that have been following my blog since the very beginning you will probably recognize this recipe. As I mentioned a few months ago I am working on updating and improving the pictures and recipes on my blog. So here it is again!

This recipe gets better every time I make it! It's super easy and comes very close to the much loved chicken parmigiana. I fool Mike by serving this slightly different every time I make it. For example you can use different cheeses and serve over rice, pasta or oven toasted  bread. This time around I served over orzo.

• 3/4 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 2 tsp dried oregano, divided
• salt and pepper to taste
• 1/4 cup all purpose flour
• 1 egg beaten with 2 tbsp cold water
  
• 1 lb extra firm tofu
• 1 15 oz. can tomato sauce (no salt added)
• 1 tsp dried basil
• 2 garlic cloves, minced
• 1 cup shredded mozzarella cheese

1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and black pepper. 
2. Heat olive oil in a medium skillet over medium heat. 
   
3. Slice tofu into 1/4 inch thick slices and begin the following process, one piece at a time: coat tofu with flour then dredge in egg and finish by pressing into bread crumb mixture turning to coat all sides.
4. Cook tofu slices in skillet until brown on both sides. Set finished pieces on plate until all the tofu has been breaded.
   
5. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an rectangle baking dish. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining Parmesan.
6. Bake at 400° for 20 minutes. Serve over rice or pasta with garlic bread and a side salad.

Roasted Vegetable Stacks

I hope you all had a very restful long weekend. I don't know that I can say that mine was restful but it certainly was productive. Mike and I succeeded in making three batches of jam; blueberry-apricot, raspberry-peach and strawberry-apricot. The first batch proofed to be very stressful as we didn't quite have our bearings yet but by the last batch we could be considered pros!

This is a recipe from the Whitewater cooks at home by Shelley Adams which is a new addition to my cookbook library and probably one of my new favorites. For those of you non-vegetarians you will be happy to know that this cookbook includes lots of yummy looking seafood and meat recipes.

I had the pleasure of being served these delectable treats at a dinner with friends and was so impressed by them that I decided to make them for a potluck I recently attended. Although I can not disclose the full recipe I can give you an idea of what the dish consists of. The basic idea is to stack roasted or grilled vegetables with layers of goat cheese, mozzarella and pesto. Finish off with a sprig of fresh rosemary and a drizzle of balsamic crema. You can make these a day ahead and serve warm by heating them up in a 350° oven for 20 minutes.

Berry Layer Cake

Here is a great summer dessert that will put your local berries to good use. The original recipe makes a gigantic 4 layer cake with cream and berries in between. I opted to half the recipe and make individual size cakes as I didn't have a big enough crowd to share this with and we all know that fresh whip cream doesn't last long. You can use a 3" muffin pan which will yield 6 mini cakes.

We enjoyed these mini cakes with my oldest and best friend Kylee on her birthday. Ky and I first met at the tender age of two. Awww! Yes, well Mom say's we were making mud pies together back then and continue to share a love of food to this day. Ky is going to hate this because she is very modest but she just so happens to be the best home cook I know. I think it's because she doesn't follow a recipe and is really good at creating amazing flavor combination's on a whim. She is the only person I know that would prefer to cook on her birthday and that she did!

PS - did I mention she is an electrial engineer? Who say's girls can't be amazing cooks and break down the barriers in a male dominant career? Sorry for boasting Ky, but I'm just so proud of you!

• 1/2 cup all-purpose flour
• 2 tbsp cornstarch
• 3 large whole eggs plus 2 large egg yolks, room temperature
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1/8 tsp salt
• 1 tsp pure vanilla extract
• 2 cups heavy cream
• 2 tbsp confectioners sugar
• fresh strawberries, raspberries and blueberries

1. Preheat oven to 350°. Grease muffin tin (make sure to grease well as sponge cake has a tendency to stick). Sift together flour and corn starch and set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolks, granulated sugar, salt and 1/2 tsp vanilla extract. Beat on high speed until thick and pale (should be able to hold a ribbon-like trail on the surface), about 5 minutes. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer and fold mixture several times.
3. Add flour mixture to egg mixture. With mixer on low speed, beat until just combined. 
4. Evenly pour batter into muffin pan. Bake until toothpick inserted into cake comes out clean, about 17-20 mins.
5. Immediately invert cakes onto wire rack. Then reinvert cakes, and let them cool completely, top side up.
6. In a bowl of an electric mixer fitted with the whisk attachment, combine cream, confectioners' sugar, and remaining vanilla extract. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 mins.
7. Using a serrated knife, cut cakes in half. Place one of the bottom layers on a plate. Spread a few dollops of cream on top and cover with berries. Cover with the top half of the cake and repeat cream and berries. Serve immediately!

Mikey's Fajitas

I understand that to some cooking and baking is a chore, and although necessary it can be very cumbersome to prepare meals when you have little time to do so. I know that one day I may be faced with the same challenges as a working mother.

However, I think it is possible to change your perspective of cooking and transform it from a chore to an interactive family experience. I think it’s a great opportunity to engage in active family time opposed to inactive family time. I don’t know when family time became TV time but I think my generation and even the generation one step ahead of me has a responsibility to change this. We live in a time where we don’t have to work together to keep a homestead like the pioneers did. But I think we are missing out on a very important communal component living by today’s conveniences (ordering in or picking up food to go). Although necessary at times I think that if you all work together there is no reason why you can’t commit to making dinner as a family a few times a week.

Of course the opposing argument is that it is often faster and easier for the most experienced cook to make a meal without extra hands on deck. Although I agree I am up for the challenge of working and teaching others so that I am not the only one that can whip up dinner every day. We don’t live in the 60’s anymore people and we are not house wives! Why can’t your children help rinse and spin dry lettuce while you chop up the veggies? And why can’t your spouse make the dressing?

This recipe was created by Mike and approved by Lyndsay!

• 1 bell pepper, cut into strips
• 2 cups white or cremini mushrooms, cut into quarters or 1/8ths if large
• 1 medium onion, cut into large chunks
• kernels from one cob of corn
• 1 carrot – julienned
• 2 cups fresh spinach (washed and spun dry)
• 1/2 cup crumbled feta
• 4-6 tortilla shells

Sauce

• 3 cloves garlic, minced
• 1.5 tbsp chili powder
• 1 tbsp cumin powder
• 1.25 tbsp oregano
• 2 tbsp fresh cilantro, chopped
• 1/2 lime juice
• 1/4 cup grapeseed oil
• 2 oz water or more for liquid consistency

1. Stir together all ingredients for the sauce.
2. Combine all vegetables in a bowl and stir in the sauce.
3. Heat a large skillet over medium heat. Add veggies to the pan and sauté until onions turn translucent.
4. Warm tortillas in oven on LO broil for about 2 minutes each side. Careful not to crisp them.
5. Assemble fajitas starting with spinach followed by sautéed vegetables and finishing with feta.

Lentil and Bulgur Soup

I recently realized that I was a major contributing factor to the rising heat inside our suite. I thought the look on Mike's face when he came home to find me baking bread and making soup would be one of admiration.....but instead I received a look of puzzlement followed by "Hi hun...uh, why are you making soup when it's 30° outside?" Honestly I don't think I ever stopped to think that maybe I should be testing Martha Stewart's summer recipes instead of the fall ones! Either way, I'm going to go ahead and post this recipe from the March 2010 issue of Martha Stewart Living with a commitment to finding more recipes that require less heat and more chill!

• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 shallot, thinly sliced
• 6 cups water
• 1 cup green lentils, rinsed and picked over
• 1/2 cup bulgur
• 2-3 tbsp red wine vinegar
• fresh ground pepper and sea salt

1. Heat oil in medium saucepan over medium heat. Cook carrot, celery and shallot until tender, about 6 minutes. Add water and lentils and bring to a boil. Reduce heat and simmer partially covered until lentils are tender, about 20 minutes.
2. Stir in bulgur and cook partially covered until bulgur is tender, about 5 minutes.
3. Stir in vinegar, salt and pepper to taste.
4. Serve soup with Parmesan cheese and a drizzle of olive oil.

Quinoa and Buckwheat Burritos

If you don’t currently have plans for this upcoming weekend I have a wonderful outdoor proposition for those of you living in or around Victoria, BC. The Organics Island Festival which is apparently Canada’s largest outdoor green festival is being held at Glendale Farms on July 10 and 11th. I’m very excited about the opportunity to sample organic and fair trade food and beverages from over 40 food and drink vendors. Not to mention the large array of vendors providing locally farmed produce and packaged goods. If nothing else it’s a good reason to get outside on a sunny day!

Speaking of food...here is a variation of the Taco Salad I made not too long ago. Simply warm some tortilla shells and fill with a few spoonfuls of quinoa-buckwheat mixture and your preferred veggies and cheese. Roll up and serve with salsa and sour cream if desired.

Note: Omit the cheese to make this recipe vegan.

Rice noodles with Coconut Curry Sauce and Roasted Cauliflower

Home sweet home! Hope you all enjoyed your Canada Day festivities or at least the day off.... We walked to the inner harbor last night to see the fireworks. One thing I love about living so close to downtown is being able to arrive at the last minute and completely avoid the whole parking frenzy. I think I can count on one hand all the times I have had to park in downtown Victoria since I moved here 5 years ago.

Seattle was a lot of fun. The market was beautiful with all the local produce and fresh cut flowers. I will point out a few very important things that friends and family forgot to mention when filling me in on their own Seattle trips. Hills... lots of them. For two people who are used to walking everywhere in Victoria we were completely uninformed of the mountain we would have to climb to get to our hotel! The high rises appear monstrous from sea level - partly because they are and partly because they are at the top of a mountain (okay, I'm exaggerating a bit)! Secondly, Seattle is not in fact sleepless. By the time we arrived on Sunday everything was closed! I was also surprised at how few restaurants were open late for those people looking for a late meal. Lastly, wine is cheaper then juice and bottled water!

Mike and I ventured out of Belltown for 30 minutes up hill so I could see what Trader Joe's was all about. I believe Mike was being strategic by not telling me just how far it was and refusing to answer to my whiny "are we there yet?" and instead distracting me with delicious homemade ice cream in a freshly made waffle cone. It was all worth it in the end. Trader Joe's is everything that my fellow food bloggers hype it up to be. It sure is nice to own a bottle of "real" balsamic vinegar that doesn't run the same price as a bottle of wine. The concept of a store selling mostly organic products without the hefty additional fees is absolutely genius.

Anyways, I'm glad to be back home cooking again. I was about ready to ask the chef in our last restaurant if I could help chop some vegetables! Here is a very, very easy recipe to whip up when you have nothing in your fridge. I sort of made this recipe up on the fly so you should alter it as you see fit. Also you can use any roasted vegetable you like or not at all.

• 1 head cauliflower, cut into florets
• grapeseed oil
• 1 tsp mustard seeds
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 can coconut milk
• 1 14 oz can tomato sauce
• 1 tsp sugar
• 1 heaping tbsp curry paste (or more until you reach desired taste)
• 3 keffir leaves
• 1/4 cup chopped cilantro
• rice noodles

1. Preheat oven to 400°. Arrange cauliflower florets on a baking dish and drizzle with about 1-2 tbsp olive oil and sprinkle with fresh ground pepper and salt. Roast in oven for about 40 minutes.
2. When cauliflower has baked for about 20 minutes, begin your sauce by heating up a medium sauce pan with 1-2 tbsp grapeseed oil. Stir mustard seeds into the oil and let them cook until they begin to pop. Add the onion and cook until they begin to turn translucent. Stir in the garlic and cook for one more minute. Pour in coconut milk, tomato sauce, sugar, curry paste and keffir leaves. Bring to boil and reduce heat to simmer for about 10 minutes. Add water if sauce becomes too thick. Season with salt and pepper to taste. 
3. Serve over a bed of rice noodles and roasted cauliflower and top with cilantro. You could also squeeze some lemon juice over top to cut down on the acidity of the tomato sauce. 

Falafel

Well friends this week has come and gone and Summer is actually showing her true colors! And so am I! I have never been so happy to pull out my bright and colorful summer wardrobe. I know there will still be cloudy days and the occasional rain but I can live with that as long as the warmth keeps up!

Mike and I are Seattle bound tomorrow morning. We plan to do the tourist thing for 4 days and are especially looking forward to some great cuisine and of course Trader Joes. If any of you have any recommendations please do share! I am currently having a pep talk with Kobi the cat to ensure she is on her best behavior for her babysitter. I am getting a lot of back talk though so I'm not entirely convinced.

I'm leaving you with a classic falafel recipe that I think you will all have fun with. And I think the word fun can be applied to more than one part of the falafel experience. Fun as in you can dress it up any way you like. You can use them in a salad or roll them up in a pita. But it doesn't seem to matter how you do it, falafels are messy! This is not polite food people! You are going to get your hands dirty whether you like it or not. It is inevitable that your pita will split and your beautiful master piece will slowly slide out the back door and onto your plate and all over your fingers! My only advice to you is to embrace it. This is not in any way a sign that you have failed to pull off a perfect falafel. And it is in no way different then having your burger slide out of your bun! It simply can not be helped.

I like falafels with tzatziki but this time around we tried out a miso dressing that was equally as satisfying.

 

• 1/4 cup bulgur
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tbsp grapeseed oil
• 1/2 large red onion, diced
• 4 cloves garlic, minced
• 1/2 tsp turmeric
• 1/2 tsp kosher salt
• 1/8 tsp cayenne
• a pinch of red chili flakes
• 1 cup bread crumbs
• 1 19oz can chickpeas, rinsed and drained
• 2 tbsp tahini
• 1/2 cup chopped Italian parsley
• 1 egg

1. Spread bulgur, coriander and cumin seeds on a baking sheet and roast for 5 mins (or until golden brown) in a 350° oven. Cool and grind thoroughly in a clean coffee grinder. You could also use a mortar and pestle.
2. Heat grapeseed oil in a skillet. Add onion and cook until translucent. Add garlic and remaining spices and sauté for a few more minutes.
3. Combine all ingredients into a food processor and pulse until smooth and sticky.
4. Shape into 1.5" patties and cook in a greased skillet over medium-high heat about 3 minutes each side or until golden brown. Transfer cooked patties to an oven set at 200° to keep warm until you are ready to serve.

Note: You can top your falafels with a large array of vegetables such as shredded carrot, beet, diced cucumbers or peppers, lettuce, spinach or sprouts.

Raspberry Sorbet

Summer....has finally arrived! Today was not exactly the model summer solstice day as it was a bit gray and not so summer like. However, I am looking forward to the smattering of summer days coming our way in the next few months. I got so excited about the prospect of summer that I took it upon myself to open up all the windows in our suite to air out the winter/spring congestion. I'm afraid by doing so I may have negatively contributed to Mike's hay fever. Sorry honey!

Speaking of summer, have you seen all the beautiful local berries that are beginning to appear at the farmers markets? I’m afraid my list of fruit dishes and desserts to try is becoming a bit ambitious! I find inspiration for cooking everywhere but there is something overwhelming about summer produce. It’s just too hard to pass up!

This particular dessert is very easy and light compared to traditional desserts. You could easily make it with whatever berries or soft fruit you have on hand. Peaches and blackberries come to mind when I think of a nice variation.

Recipe featured in the July 2010 issue of Martha Stewart Living magazine. Recipes yields 4 servings.

• 1/4 cup water
• 1/4 cup sugar
• 3 cups fresh or 300g frozen raspberries

1. Stir together water and 1/4 cup sugar until sugar dissolves.
2. Pulse raspberries in a food processor until coarsley chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze for at least 30 minutes.

Spaghetti with Eggplant Sauce

There are very few things that we ourselves can control in our lives. You can complain about the nagging things in your life, like the pot hole at the end of your street or rain during your week off. A traffic accident when you're already late or a group of over friendly seagulls that have taken it upon themselves to serenade you when you want nothing more than you're precious allotted sleep! I could go on but I won't because I'm starting to sound like an Alanis Morissette song!

It's not so bad really. I mean for all the things we can't control we always find a way around them. And when it all comes down to it we have the reins on some of the things that matter most in our lives. Like food. Without it we would no survive. Which is why we are lucky to live in a country with an overwhelming array of food choices. We have no excuse for not eating healthy wholesome foods. What you put into your body is one of the most important things you can control in your life.

It's easier then you think to turn a much loved dish into a healthy dish. Especially if you try to keep your processed foods to a minimum and cook with as much fresh, local and organic produce as possible. Little things like using whole wheat or brown rice pasta instead of white flour pasta and adding fresh chopped spinach before serving with a side of salad instead of bread. You will find yourself missing your bread and white pasta for the first while but will quickly adjust and possibly even acquire a taste for your new substitutes. Plus think of all the benefits you gain from the vitamin rich foods you are now consuming on a regular basis.

Spaghetti is a staple in our household. We quickly learned that it is not only very easy to omit meat in pasta dishes but quite satisfying to discover a whole new palate of wonderful flavors that were previously masked by the overpowering flavor of meat. Vegetables offer so many sweet and savory flavors that can easily be altered by different cooking methods. For this dish I simply made a quick marinara sauce combined with my eggplant meatball recipe without forming the meatballs as I wanted a ground meat texture. I also roasted the eggplant instead of sauteing as I wanted a hands free method of cooking the eggplant while I whipped up my marinara sauce. I served this dish over a bed of whole wheat spaghetti and chopped spinach topped with sauteed corn and shallots with a sprinkling of smoked Gouda. I used fresh corn instead of frozen because it's currently in season. Simply shred off the kernels using a large knife cutting in a downward motion.

Note: The first corn of the season is almost always the sweetest!

Lentil Salad with Mint, Roasted Peppers and Feta Cheese

Deborah Madison is like the Julia Child of vegetarian cooking. Her methods are tried tested and true. I can say from experience that they are also thoroughly flavorful. With that said, I would like to caution the importance of reading through her cooking methods. I for one used to skim through her recipes often skipping important steps that I thought to be tedious and unnecessary. As I become a more experienced cook I can see that by leaving out important flavors and bypassing steps I was depriving my dish from it's true potential. Now that I am coming back to some of these recipes and trying them again without skipping steps or leaving out ingredients, I have noticed quite a difference in the finished product.

This salad would not have such a rich flavor if you didn't roast the peppers or use fresh mint. It is also important to use French lentils as they hold their shape without becoming mushy. I served this salad with honey mustard glazed tofu but I think it would also be nice served with roasted vegetables or poached eggs served on toasted bread.

You can find this recipe in The Greens Cookbook by Deborah Madison or via a Google search.

Leek Soup

It's amazing how quickly a good day can turn into a bad day. Sometimes it's the little things that make for a bad day. Like misplacing your keys or forgetting your lunch at home. Today it was the news that our new Subaru had been victim to a hit and run. Once I get over the shock that our four day old car is no longer the beautiful shiny car we couldn't wait to call our own, and realize that these things not only happen but they can happen to you. I think I will be thankful that no one was hurt and that it is just a car which can be fixed. And as I listened to the many similar experiences around my office I realized that this is all part of growing up!

I initially felt like sulking this evening instead of making dinner. Then my tummy started to grumble and I realized my time was better spent making something comforting to eat, while taking advantage of the therapeutic benefits of doing something you love.

Since I have my homemade vegetable stock on hand and couldn't resist buying an armful of local leeks (which were awkwardly taking up space in my already cramped fridge) I decided to put some of my new soup making skills to the test and whip up a pot of leek soup!

I must take a moment to enlighten those of you that don't already know this little secret. In order to obtain a very smooth melt in your mouth consistency for cream soups you must strain the entire finished product through a sieve. Thus, resulting in a beautiful creamy soup that will instantly turn you into a soup snob!

• 4 large leeks, white and light green parts halved lengthwise and sliced thin (about 6 cups)
• 4 cups vegetable broth
• 2 tbsp unsalted butter
• 2 tbsp grape seed oil
• 1 medium onion, chopped
• kosher salt
• 1 large russet potato, peeled, and cut into 1/4-inch cubes
• 1 bay leaf
• 1 4-inch sprig fresh thyme
• freshly ground black pepper

1. Heat butter and olive oil in a dutch oven over medium heat. Stir in sliced leeks, onion and 1 tsp kosher salt. Reduce heat to low and cook, stirring often until leeks and onions are soft about 10 minutes.
2. Increase heat to high, stir in vegetable stock, potato, bay leaf and thyme and bring to a boil. Reduce heat to low and simmer until potatos are tender about 10 minutes.
3. Remove bay leaf and thyme sprig. Puree soup in two batches in a blender or food processor, or in the pot using an immersion blender. Return pureed soup to dutch oven. 
4. Strain soup through a fine mesh sieve into another pot using the back of a ladle to push any liquid through. Compost the remaining pulp. Bring the strained soup to a simmer. Season to taste with kosher salt and fresh ground pepper. Garnish, if desired, with chopped chives, scallions or croutons. I reserved some leeks to sauté for my garnish.