We could have chilli once a week, and Jim would be fine with this. I’m going out on a limb, and saying, that pretty well any guy would be fine with it. For that matter, so would most of us girls. Chilli is comfort food. It is fun, casual, and meant to be enjoyed with friends and family. There’s something so reassuring about a pot of chilli simmering away on the stove. It conjures up images of flannel shirts, tailgating, fireplaces, cornbread, chunky crockery bowls or mugs. It can be blizzard-ing outside, but if you have your hands wrapped around a bowl of chilli, all is good.
What’s the difference between a muffin and a cupcake? Icing. This muffin is a truly a cupcake, just without the fancy duds. Chocolate and Coffee. Is there are more sublime combination? Well, I guess there may be, especially if you’re not into chocolate…or coffee… But then, who ARE you?! Any chance I get, these two will be combined somehow. Espresso poured over chocolate ice cream (long live the affogatto!), moka latte, espresso added to chocolate truffles, chocolate covered coffee beans… and on and on…
If I could put some of my all time favourite savoury flavours in a tart, it would taste like this. Oh wait…I did put them all in one tart! One of our favourite pizza combos is potato, gorgonzola and onion. So, I figured, if we like these ON a pizza, why not put them IN a tart? This flavour combo just screams colder weather, cozy eating. And I threw in some kale, you know, to be healthy. Oh, and some walnuts for protein.
We’ve had a cornucopia of apples available here in the Northern Hemisphere since September. Did you know that there are 7,500 varieties of apples grown throughout the world? And yet, here in Ontario, only about 20 varieties are grown commercially. In the United States that number jumps to about 100. Still, according to that first number, we are tasting just a fraction of the potential the planet provides. Even so, we have all managed to find a favourite apple from that selection.
Shrimp on the Barby. Shrimp on the brain. I’ve been on a shrimp kick lately. Can’t explain it. But I do find them really versatile. Perfect in salads, noodle or rice bowls, skewered, bisque, with grits, grilled, and, as this oh so easy appetizer. Truly, appetizers don’t get any easier than this one. Except maybe cheese and crackers. Or chips and dip. But come on, it’s nice to go beyond the frat house snack, and have an appetizer that has wow appeal as well as taste and ease of execution.
This is one of those dishes that came about because I desperately wanted to make my favourite dishes, but Jim wasn’t cooperating. You see, Jim doesn’t like mushrooms. Sure, he has a ‘convenient’ allergy. But like so many other guys, he detests the texture. He first sprung his abhorrence for them on me while we were dating. I was a tad taken aback, as I had been putting ‘shrooms in so many dishes, and he had never said anything. I asked him what his reaction would be. At first he insisted he could keel over and die (well that never happened) but then he reduced it to headaches. Fine. But then he found out that I had been serving him mushrooms, usually chopped and cooked down in bolognese sauces or goulash type dishes (obviously in complete innocence not realizing his death inducing allergy). From that point on he developed this conspiracy theory that I was regularly sneaking them into dishes. I wasn’t.
This just sounded kinda weird to me when I was flipping through one of the (possibly too) MANY cookbooks in my kitchen. We were using Genius Recipes from the gang at Food52 back in 2015. This book is a compilation of genius tips, crazy recipe ideas and other foolproof, scary brilliant ideas to enhance the cooking and eating experience. And every recipe I tried backed up the claims. It even contains recipes that I was already using and loving for years because of their achievement in ease and taste.
This is one of those recipes that makes you raise an eyebrow. Not consciously, it will just happen. We love pork chops with apple sauce. Apple cider braised ribs etc. So it stands to reason that this should work. But still…
The first time I came across this concept was when we were using the Buvette cookbook for the Instagram ‘Rainy Day Bites Cookbook Club’. It has to be a few years now, that I’ve been making this with glee, because I was willing to try this unique recipe that first time. It is simple, and yet quite special.
We are constantly being told to eat healthier. Lose the sugar. Drop the carbs. Avoid processed and packaged foods. Eat more vegetables. Have meatless days. Throw gluten to the curb. Eat raw. Eat fermented. A barrage of ‘suggestions’ that from some sources sound so militant that they make you feel like a complete loser and hater of the planet if you don’t abide by their wishes.
I can’t believe a whole year has gone by since I started this whole blog thing. Boy time flies. What started because a few friends had kindly asked for me to share recipes through the years, has turned into a full fledged job! And while I started this as a way to share my musings regarding the various dishes that we’ve been eating here at home, or as a child growing up with German parents, it really also is a tribute to my mom.