Cocktail Testing: Tequila & Preserved Lemon Syrup, Whiskey, & Spiced Apples

March 31, 2016

Tequila, preserved lemon syrup,  and mint

Hi guys! How y’allz doin’? Guess what? Something happened last weekend…I went away and didn’t have to work! I know you might be like “um, so what bitch? U better work for the money” and I totally hear ya, but dudes, I haven’t had taken a break, not a single day off in a bit over 5 weeks and my brain was borderline useless. Taking a break put me back in track and I feel like I came out of a dark cave, so refreshed! Crazy how you can forget to actually book time off for oneself, right?

Whiskey, Spiced Apple Syrup, Lemon, Club Soda

Side note: I just noticed how dusty that table was haha, oh well, we rented the cabin we stayed at and I ain’t gonna clean, cuz, laziness.

While I was away, I had (a few too many) cocktails with friends and, of course, I didn’t miss the chance of experimenting a bit with what we had a hand; preserved lemon syrup, tequila, spiced apple syrup, soda, whiskey…Oh right, did I forget to mention all of us are gay? Hence the “what we had a hand” list includes fancy syrups and (not pictured) smokey flaked sea salt haha.

I still have to play around with the flavour combos and recipes, but I wanted to share with you both ideas and see how you like them.

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SPICY LEMONGRASS CHICKEN STOCK AND WINTER VEGGIES

March 15, 2016

Spicy Lemongrass Chicken Stock and Winter Veggies

Spicy Lemongrass Chicken Stock and Winter Veggies

Spicy Lemongrass Chicken Stock and Winter Veggies

Is it spring? Is it winter? I’m not really sure. The cherry blossoms are already blooming, but I am still wearing a winter coat and a scarf..soo, let’s say the weather is confused and for this reason I think it’s suitable to still make winter dishes for dinner.

I made this recipe for a Spicy Lemongrass Chicken Stock and Winter Veggies for La Crema Wine’s blog and it’s one of those dishes that makes you feel warm and cozy without a lot of fuss. I know making broth or stock at home could seem like a labour intensive idea, but honestly, you just put everything in a pot and you let it simmer.

I used a whole chicken (instead of just the bones) so that you can have a full meal one the stock is done and fed me for about 3 days, and boy, it was gooood. Get some crusty bread to go with it and you’re set!

Get the full recipe over at La Crema’s blog.


Recipe created in partnership with La Crema Wines. All views my own

Avo Toast, Elevated: Avocado, Rosemary Chimichurri, Chives, & A Poached Egg

March 1, 2016

Avo Toast, Elevated: Avocado, Rosemary Chimichurri, Chives, &  A Poached Egg

Avo Toast, Elevated: Avocado, Rosemary Chimichurri, Chives, &  A Poached Egg

Avo Toast, Elevated: Avocado, Rosemary Chimichurri, Chives, &  A Poached Egg

So, I did it. I caved in and I made an avo toast recipe, yes, if there’s such a thing for such a simple dish. But seriously though, this one is taaaasty. Since we want to keep it simple, you gotta pack some ingredients with bold flavours, cue: rosemary. I always forget how much I love rosemary until I buy a bunch and make everything rosemary infused. For this recipe I made a chimichurry with it which combines super fresh parsley, lemon juice, serrano chilli for a nice hot kick, and good olive oil. Of course, this wouldn’t be complete if you don’t put an egg on it! A poached egg, nonetheless – creamy, oozy, and delicious. BTW I am starved as I write this post so I literally just dripped some saliva on my keyboard haha, sexy!

Ok, grab a nice loaf of rustic bread, some ripe avos, and a few other ingredients and make this for brunch!

Full recipe after the jump

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Hibiscus Jalapeño Quick Pickled Veggies

February 23, 2016

Hibiscus Jalapeño Quick Pickled Veggies

Hibiscus Jalapeño Quick Pickled Veggies

Hibiscus Jalapeño Quick Pickled Veggies

Hibiscus Jalapeño Quick Pickled Veggies

Hibiscus Jalapeño Quick Pickled Veggies

Who doesn’t like a nice crunchy pickly vegetable? It’s a salty little treat that’s becoming super popular and it couldn’t be easier to make. Especially the quick pickle version (because honestly, who wants to wait a month for their pickle fix?)

You know one thing I have never been able to eat is dill pickles, they’re so gross! And they seem to be a staple in American and North American cuisine in general. The taste of sweet dill makes me gag, for reals haha, then again I really dislike dill so there may be a connection there :P . Since I’ve discovered all these recipes with no dill or sweeteners in them, a whole new world of yum has opened before my eyes, and I’m addicted!

This recipe is dill-free and sweetener-free so none of us “anti-dill-picklers” will be offended by it. The addition of hibiscus adds a nice layer of tartness, and the jalapeño adds a nice kick, because let’s be honest, jalapeños are the bomb (and habaneros too, but in small quantities). The inspiration for this recipe came while cooking a recipe from one of my fave cookbookas as of late, Hartwood (which by the way, it’s so pretty!!).

These pickled veggies are soooo good on top of salads, sandwiches, or even on their own as a snack with some bread, mustard, and cold cuts. And, as you can see by the photos, they look like little gems!

Get your pickle on and let’s make a batch! Full recipe after the jump

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Copenhagen Style Grain Porridge Part 2: Matcha, Mint, Caramelized Cumquat, and Pistachio

February 18, 2016

Matcha, Mint, Caramelized Cumquat, and Pistachio Grain Porridge

Matcha, Mint, Caramelized Cumquat, and Pistachio Grain Porridge

Matcha, Mint, Caramelized Cumquat, and Pistachio Grain Porridge

I know what you may be thinking: “umm, that’s breakfast?” and yes! It is! How cool? Like I mentioned in my previous post, you can add a touch of somethin’ somethin’ to an otherwise ordinary meal.

This flavour combo is super fresh yet comforting. The previous version with chocolate is rich and decadent and this one with matcha and mint is more zesty and cooling. The addition of cumquats makes it very wintery and since cumquats are available for a very short period of time, you should make the most out of them!

As with the other recipe, the ratios I share here are a good starting point, but you can always add or decrease any of the ingredients to make it your own, there’s no screwing up the recipe, really. If you compare both recipes you’ll notice the base is the same, it’s the toppings and flavourings that change, so you can go wild with it! Ok, grab your bowl and let’s make another tasty breakfast.

Recipe after the jump

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Copenhagen Style Grain Porridge Part 1: Dark Chocolate, Cinnamon, Cocoa Nibs and Pomegranate

February 16, 2016

Copenhagen Style Grain Porridge: Chocolate, Cinnamon, Cocoa Nibs and Pomegranate

Copenhagen Style Grain Porridge: Chocolate, Cinnamon, Cocoa Nibs and Pomegranate

Copenhagen Style Grain Porridge: Chocolate, Cinnamon, Cocoa Nibs and Pomegranate

Ohhhh snap! Breakfast is getting a revamp this week, and it’s all about non-boring, non-sloppy, porridge which was inspired by a recent trip to Copenhagen, hence the name of this recipe.

So, turns out Copenhagen has this super cool oatmeal/porridge bar (I mean it’s Copenhagen, everything there is cool)/ Yep, an oatmeal bar! It’s super cute and it’s called Grød which until this day I cannot pronounce correctly, but despite that I still dream of the amazing dulce de leche oatmeal I had there; it’s honestly to die for!

I love how something so so simple as oatmeal can be turned into a fun, tasty, and definitely good looking morning treat that CAN be healthy. I know there’s lots of “bliss bowls” and “smoothie bowls” floating around the web, but I like warm morning treats, the others can wait until summer.

Today I present you with one recipe inspired by this cool little bar and by some of my favourite flavours. Of course I had to inject a little bit of my ancestry in there with some classic Mexican chocolate combo: dark chocolate and cinnamon, and don’t you worry, I kept the sugar to a minimum by using just a touch of maple syrup.

By the way if you let this porridge sit overnight, it becomes this fudge-like treat that seems waaaay to go for breakfast…but it’s true! And you should eat it :P

Ok here’s the recipe for part 1. Later this week I’ll give you another fave of mine! For now, let’s get chocolate-y!

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Soft Meringue S’mores Crumble with Blood Orange

February 9, 2016

Soft Meringue S'mores with Blood Orange

Soft Meringue S'mores with Blood Orange

Soft Meringue S'mores with Blood Orange

Soft Meringue S'mores with Blood Orange

A few wonderful things happened on the weekend; for some it was the Super Bowl, for others (including me) it was all about Beyonce’s new video and song Formation which has been playing on repeat in my house for over one hour haha. In general I’m gonna say it was a weekend of good vibes. Not bad considering cupid celebrations are all over the place and Valentine’s Day is happening next week which I’m not a fan of..sorry!

However, I do have a recipe that you can either use for Valentine’s Day or make it for yourself or your lover just because (no need to get cupid into it!). There’s definitely a little bit of influence from Vday with the blood orange situation, and they’re also in season, so let’s take advantage of that.

This dessert is a deconstructed version of the classic; I swapped the marshmallows for soft meringue, I made some quick dark chocolate ganache to make it a bit more dashing, and I crumbled the graham crackers around it to dress it up a-la modern cuisine. To cut through the richness, I placed a few segments of fresh blood orange which goes really well with the whole thing. It may sound like a lot of prep, but it seriously takes an hour or so to get it all done, or even better, you can do some of the items the night before.

Get the full recipe to make this fluffy yummer after the jump!

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