Years back there was a saying when getting dressed: “Blue and Green should never be Seen”. Yep, there was a time when it was a fashion faux pas to wear those two colours together! Can you believe it? Redheads were never supposed to wear pink. And black and blue together? Only a bruise was allowed to be black and blue. Well, these days, those rules have been thrown out the window. And how liberating!
Yes, you read that correctly! My Sunday breakfast took two favourite dishes and totally mashed them up. Oooh, mashed potatoes, haven’t had those in a while… I digress. Breakfast. We were at our favourite Pakistani restaurant the other eve, and of course dinner included Butter Chicken and Chicken Tikka Masala. And I realize that these dishes are really UK interpretations of Indian cuisine. But those flavours are quite compelling. And don’t hold back on the heat.
What Katie Ate on the Weekend is a beautiful book. Not just to look at, but the recipes are a joy to use. There’s a great variety of dishes, from breakfast to desserts, with everything in between.
I couldn’t resist baking up the Apple and Almond Pastries. The photo that Katie included with the recipe just invited me in, it looked so cozy and yummy. I’ll admit, I’m a visual person, so if the photo of a dish is compelling, I’m hooked. This book is dangerous, in that I absolutely love every photo!! But I just don’t have the time to bake each recipe, at least not this month. But this one made the cut.
Peach season is here!! When these babies are ripe, there is nothing quite like them. So juicy, perfectly fleshed, and the absolute right amount of sweetness.
Leftovers can be more fun than the original dish. Whether it is left over pizza that you can chow down on the next morning, leftover spaghetti that you can fry up in a sauté pan the next evening (or for brekkie!), chilli, stew, etc all seem better the next day. The flavours have gotten to know each other better, and have established long-term relationships.
This year here in Toronto, the berries have been absolutely stellar! It’s impossible to walk by all the little pints and baskets of vividly hued gems at the market stalls, and not want to bring them all home. And that’s almost what happened to me the other Saturday. I couldn’t resist the cherries, strawberries, raspberries, blueberries, blackberries and black raspberries. Yes, black raspberries. Slightly sweeter than their red cousins. I had no idea what I was going to do with them, I only knew that they needed to come home with me. I did leave some behind!
This is one of those dishes that came about totally by accident. And I’m so glad it happened.
A fellow blogger, Sandra from Sandra’s Easy Cooking, via a fabulous Instagram photo, had reminded me that I hadn’t made hash brown waffles in ages. We love our shredded hash browned potatoes, and when I discovered the fun of using the waffle iron to prepare a crunchy version of them, they became even more fun. More crust, lots of nooks and crannies for gravy or butter, what’s not to love?
Pavlova. Dreamy. A fluffy cloud. A soft pillow. A joy to behold. And the perfect base for almost any fruit and whipped cream topping. It can be simple, it can be over the top.
I remember the first time I had a true Pavlova. My sister had been living in Australia for about six months, back in the mid-80’s. I had headed down under and joined her for a few months before she would return to Canada, leaving me to live life in Sydney for another 10 months on my own.
Tomato Season is sheer brilliance. As a kid, my mom had all sorts of tomatoes growing out in the garden. It was rather funny to look out at them all, old panty hose tied around the stocks and wooden stakes to keep them from falling over.
There was nothing better that to see the first of the beefsteak tomatoes come into the kitchen, totally warm from the summer sun. But that warmth is what brought out the sweetness of the flesh inside. Oh my. I so looked forward to cutting thick slices, just to place one or two (a good beefsteak tomato was large enough that sometimes one slice covered the entire slice of bread!) on mayo covered toast. And then sprinkled with pepper. That was my breakfast.
All Hail Caesar. Salad, that is. The most misunderstood salad, if ever there was one. Back in the day it was a spectacle to have prepared table side at all the best restaurants. The chef (or waiter) would bring out all the ingredients: the egg yolk, the anchovy (or Worcestershire sauce) , the olive oil, the dijon, the lemon juice, garlic. He would lightly scramble these at the bottom of the salad bowl till they emulsified into the perfect dressing. Performance art that you could eat.