Tuesday, December 16, 2014

Potato Salad

I was given the opportunity to review and create a recipe using the Little Potato Company potatoes. These potatoes are washed and ready to go, no peeling or washing required. How convenient! That is a huge time saver! I was pleased to see how fresh they are and how well they keep. I was also happy to see they are available at my favourite store, COSTCO!

There are many different varieties of these potatoes, including ones with red, gold or blue skins. I decided to try out "Something Blue" fresh creamer potatoes with a blue skin, originally bred in Chile.

There are so many yummy potato dishes that could be made with these potatoes. I was thinking of scalloped potatoes, potato hash, potato chips,.. but decided to keep things simple and make a quick, easy and flavourful potato salad. I LOVE the Austrian potato salad, but the potatoes in Canada are not usually as good, so I was keen to see how it would turn out. For me, this is the ultimate test and they fared well!  I love that it came together in 20 minutes and required little effort, perfect after a long day at the office.  I whipped up a side salad and cooked a hot dog, and voila diner est servi!

Doesn't it look pretty?- The blue brightens up the whole plate! 

- Little Potato Creamer Potatoes- here I used Something Blue- half a bag
- 1-2 Tablespoon extra virgin olive oil- normal or chill flavoured
- 2 teaspoon vinegar of your choice- red wine works great or white balsamic
- 1 teaspoon Dijon mustard
- Fresh herbs: rosemary, dill and parsley

- Boil potatoes for 15 minutes
- Drain potatoes in a colander and cut in half
- Combine ingredients for dressing and pour over potatoes.
- Add fresh herbs
- Mix well
- Enjoy!

 It can be enjoyed warm or cold.

Saturday, December 13, 2014

Giveaway # 2 winner

and the winner of Huckleberry, by Zoe Nathan is.. Agnes!


Please get in touch for details.

Thursday, December 11, 2014

Blueberry Brioche from Huckleberry

So I made my first ever brioche on the weekend! It is the one featured on the cover of the Huckleberry cookbook by Zoe Nathan. Don't forget to enter our giveaway, it ends tomorrow!

Monday, December 08, 2014

Giveaway #2

As promised, we are back with our next giveaway.

Huckleberry: Stories, Secrets and Recipes from our Kitchen, by Zoe Nathan.

Huckleberry Bakery and Cafe is an artisan bakery located in Santa Monica, California, and is owned by Zoe Nathan and her hubby, Josh Loeb.

I love this cookbook already! I have just had it for a few weeks now and have tried a couple of recipes, including the Farro Porridge and the blueberry brioche, which I will share with you soon.  It has a wide range of recipes, ranging from healthy and easy weekday breakfasts to fancy indulgent weekend brunches.

As a new baker, I really appreciate all the photos! It makes it so much easier to follow the recipes.

For your chance to win a copy of this book, enter a comment below or on the Facebook post about this giveaway- or both and double your chances of winning!

Tell us, brunch: at home or out on the town? where do you like to go for brunch? What do you order? If you prefer to eat at home, what is your favourite dish to make? 

The giveaway is open to Canadian residents only (or those with a Canadian mailing address) and ends Friday December 12, 2014, 11:59pm EST. The winner will be announced on Saturday December 13, so check back to see if you won! 

Giveaway #1 - Winner!

After the long-ish wait, we have our winner!

The winner for Modern Tea by Lisa Richardson is..... Kristin!

Please contact us for details. Congratulations!

Thursday, December 04, 2014

Farro Porridge with Blueberries and Toasted Walnuts

I woke up early and decided to whip up this farro recipe for breakfast. I discovered farro not too long ago, and had it as a side-dish with dinner here. I was intrigued when I saw it as a breakfast dish in this cookbook- Huckleberry: Stories, Secrets, And Recipes From Our Kitchen, by Zoe Nathan. Stay tuned to the blog, as it may just be part of our give-away series! This cookbook has so many great breakfast and brunch recipes. It has some more elaborate and decadent brunches that I can't wait to try over the holiday season. In the meantime, I am glad it also has some simple and healthy recipes.

The recipe is easy but does take a little while to cook- 25 minutes. I cut the sugar and butter down a lot, and it still tasted great. The toasted walnuts really add a lot.  Here is my adapted version

- 1 cup farro (200g)
- salt
- butter (it calls for 2 tablespoons but I used less than 1)
- 2 cups water + 1 Tablespoon
- 1 cup blueberries (mine were frozen)
- 1 teaspoon brown sugar
-3/4 cup milk ( I am all out so I used vanilla almond milk)
- 1/4 cup walnuts

- preheat oven to 375F to toast walnuts
- In small saucepan over high heat, melt half the butter.  Add salt and farro and toast farro, 1-2 minutes, stirring it around a bit so it gets coated, until it starst to smell nutty and delicious. Add 2 cups of water. Bring to a boil and then reduce heat and simmer for 25 minutes, until liquid has evaporated
- In the meantime bake walnuts for 5-7 minutes. Be sure to check them often so they dont burn.
- In another pan, melt other half of butter, add blueberries, brown sugar and a pinch of salt- saute 2 minutes.
- Add milk to blueberries and saute for 5-10 minutes until most of the liquid is absorbed.
- portion farro into 2 bowls, top with blueberries and walnuts.


Can be kept in the fridge up to 3 days. Add some milk when reheating.

Tuesday, December 02, 2014

Green Curry Shimp

I can't believe it is already December!! Is anyone else addicted to going to Christmas fairs and markets, or is it just me? I am such a sucker for all those things. I checked out the Christmas market at the Museum of History (formerly Museum of Civilization) and it was so beautiful in the grand hall! I picked up some ice wine and cheese from local producers and some other goodies and presents. I also checked out the market at Landsdowne. It moved back from Brewer park to the Aberdeen Pavilion. The Ottawa Citizen had a list of all the upcoming markets and fairs so check it out if you are into that sort of thing.

This recipe is modified from Cooking Light magazine. I made it less spicy (although it was still quite spicy!)  and served it over udon noodles instead of rice noodles, but that is just my personal preference.

This dish is really flavourful and comes together fast. I feel like I say that about most of the recipes I share on here, but it is true. I appreciate meals that are simple, fast and full of flavour.

I was pleased that the recipe called for Kale as I have a lot that I want to use up before it goes bad. If you know any good kale recipes please post in the comments!  I was having a bit of a stressful day on Saturday and for me cooking is a stress reliever.  I really liked it, and was glad there were some leftovers to take for lunch. D was over for dinner and said he liked it as well.

  • 6 ounces dried rice noodles
  • 2 teaspoons olive oil 
  • 1/3 cup chopped green onions ( I omitted because I didn't have any)
  • 1 clove fresh garlic
  • 1 tablespoon chopped fresh ginger
  • 2 teaspoons Thai green curry paste (the recipe called for 2 tablespoons- use that much at your own risk)
  • 1 1/4 cups matchstick-cut carrots 
  • 1/2 cup unsalted chicken stock ( I used water and a quarter cube of chicken bouillon)
  • (13.5-ounce) can light coconut milk 
  • 6 cups packed chopped kale (about 1/2 bunch)
  • 1/4 teaspoon kosher salt
  • 1 pound peeled and deveined medium shrimp 
  • 1/4 cup chopped fresh cilantro (omitted- didn't have)
  • 1 teaspoon grated lime rind (omitted- didn't have)
  • 1 1/2 teaspoons fresh lime juice 
1. Prepare udon noddles according to package directions. I stir fried them but you can also boil them. 
2. Heat oil in a large skillet over medium-high heat. Add green onions, garlic, and ginger; sauté 1 minute. Stir in curry paste; sauté 30 seconds. Add carrots, chicken stock (or water and bouillon cube), and coconut milk, stirring well to combine; bring to a simmer, and cook 5 minutes.
3. Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp are done. Remove from heat; top with cilantro, lime rind, and juice. Serve over rice noodles.


Sunday, November 30, 2014

Giveaway #1

We posted on our Facebook page that they were would be giveaways to come. The time is finally here! Just in time for the holidays, we are giving away a book every week.

These books were generously given to us by Raincoast Books to share with our readers. Aside from food, they distribute books on a wide range of topics including health, kids, pop culture, and travel, as well as notebooks, stationery and gift products. To check out their selection click here.

Without further adieu, our first giveaway is...

Modern Tea by Lisa Richardson

Lisa Richardson is a tea specialist who has been reading, researching, and exploring tea for over a decade. The book explores the history of tea around the world; how does tea, all which come from the same plant, become different colours. She also teaches you how to buy, store, steep, and taste tea. She explores the caffeine content and health benefits, as well as explains how the beverage is celebrated throughout the world. Finally, she teaches you how to pair specific types of tea with different foods.

Modern tea is very well written, easy to read, and there is a wealth of information to learn about all aspects of tea for both the beginner and more experienced tea drinker alike. For your chance to win a copy of this book, enter a comment below or on the Facebook post about this giveaway- or both and double your chances of winning!

Tell us what is your favourite kind of tea? What do you pair it with? 

The giveaway is open to Canadian residents only and ends Friday December 5, 2014, 11:59pm EST. . The winner will be announced on Saturday December 6, so check back to see if you won!


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