Easy Entertaining: Crostini Station

December 16, 2015

Easy Entertaining: Crostini Station

Easy Entertaining: Crostini Station

Easy Entertaining: Crostini Station

Wowee! The countdown is down for both, Christmas and New Years and I am feeling a bit like this guy right here. How the hell did time go flying like that? (I think I say that almost every year haha).

Well, one thing’s for certain, we all gotta do some entertaining and some point, and I don’t know about you, but I am not going to slave in the kitchen for 230 hours to prepare a feast – sorry friends – the stylist is on holidays haha. Instead I am following the tips of the Queen of the kitchen, a.k.a. Nigella (you can find her tips here) where everything’s casual and made to have fun; lots of picky bits and booze. Done!

I made three recipes for a crostini station with the dudes of Kendall Jackson, I even offer some wine pairings with each crostini, so that all you have left to do is party with your peeps. I mean, that’s what I call celebrating the holidays! Get all three recipes and pairings over at their blog.

OH! And on another note, I am stoked to be caught up with projects which will leave me with more time to go back in the kitchen for fun so that you guys can enjoy some new recipes here on ze blog. Woop!


Created in partnership with Kendall Jackson Wines. All views my own.

Edible Gifts: Butternut Squash, Ginger, and Coconut Soup

December 11, 2015

Edible Gifts: Butternut Squash, Ginger, and Coconut Soup

Edible Gifts: Butternut Squash, Ginger, and Coconut Soup

Edible Gifts: Butternut Squash, Ginger, and Coconut Soup

I think I just found my favourite kind of gift; edible gifts!

I know these gifts have been happening a lot, but I feel they are usually gifts that are non-perishable, such as a cookie or brownie mix. I like the idea of giving something with a short expiry date on it as it will ensure it won’t end up being regifted haha, also it won’t end up in the back of the cupboard, forgotten for years.

You can use lots of seasonal ingredients to make any of these edible gifts colourful. I think it’s a very cute way of saying “here, I made you dinner”. After you pass them along to your friends, all they need to do is cook or roast and add a couple extra ingredients (such as pasta, water, or stock depending on the recipe) and voila!

I made the recipe for this butternut squash edible gift for the guys of La Crema wines, you can go get the full scoop over here.


 

Post sponsored by La Crema. All views my own.

Enjoy!

Slice of Coco Pai: A Food Photography & Styling Workshop

December 9, 2015

Slice of Coco Pai: a Food Photography and Styling Workshop

Bonjour! I have some juicy news for you!

After I hosted a couple of super fun Food Styling workshops here in Vancouver in the summer, I thought, why not taking the show on the road? And so, I am! I partnered up with friendsie Joann Pai of Slice of Pai (you can check out her famous IG account here) to create: Slice of Coco Pai, a Food Photography & Styling Workshop.

The workshop will take place in Paris (!!!) which is a foodie’s heaven (and Joann’s current headquarters) on January 16th and 17th. It’s a two day, hands-on, bootcamp workshop. No sitting around! Well, maybe to have some coffee, but seriously, it’ll be intense.

We know January is just around the corner, but seriously, it ain’t that hard to get to Paris. You can find some pretty affordable flights during those dates (see here) and accommodation on either AirBnB or hotels is actually cheaper than during peak months of the year (check out this cute little gem by the Eiffel Tower or this cool studio at Le Marais).

Now, for the workshop: during this workshop you’ll learn super useful techniques to style and photograph food. These techniques are what Joann and I use on a day to day basis to create compelling imagery. Mind you, this workshop is also good for anyone looking to enhance their overall styling and photography skills, including lifestyle and travel photography.

You can read all the details of the workshop and REGISTER over here.

HURRY! Spaces are super limited. Hope to see you there!

Home Feature: My Spot

December 7, 2015

Home Feature: #ShareMySpot Artful Desperado

Home Feature: #ShareMySpot Artful Desperado

Home Feature: #ShareMySpot Artful Desperado

Home Feature: #ShareMySpot Artful Desperado

Hi guys! How goes it?

So, I’ve been M.I.A. around the interwebs for a little bit and that’s because all of the holiday frenzy, you know, testing recipes until past midnight, styling dishes first thing in the morning, and editing photos until the break of down – by the way have I told you I’m really dramatic? Yep, shocking, isn’t it?! :P

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Tipsy Farmer Clafoutis: Poached Pears in Wine + Vanilla Clafoutis Base

November 23, 2015

Tipsy Farmer Clafoutis: Poached Pears in Wine + Vanilla Clafoutis Base

Ok, I got a quickie for y’all! Who doesn’t like a quickie? (Especially when it’s this nice looking and sweet..muah ha ha).

This week am taking over Red Rooster Winery’s Instagram account and it’s going to be a feast fest. Yep, I have prepared 4 quick recipes for you that you can make for Thanksgiving or any other occasion during the holidays…such as you watching Nextlix on the couch by yourself while listening to “Hello” by Adele for the 6576905th time. Totally normal.

Without further, ado, I give you the recipe to make this Tipsy Farmer Clafoutis – a little hybrid between a poached pear and a classic clafoutis. Basically, I poached the pears in wine prior to putting them in the clafoutis. I think you’ll like it! And it doesn’t take long to make. Ok, grab your mixing bowl and let’s get this started!

Tipsy Farmer Clafoutis

Makes one 9-inch clafoutis

Ingredients:
-1 ½ cups of red wine
-¼ cup sugar
-1 star anise
-1 cinnamon stick
-3 pears, not ripe
-1 cup whole milk
-¼ cup of whipping cream
-4 large eggs
-½ cup all-purpose flour
-½ cup sugar
-1 teaspoon vanilla extract
-zest from ½ orange

Instructions:

Preheat the oven to 350F and grease a 9inch baking dish

1. Place the red wine, sugar, star anise, and cinnamon in a heavy bottom pot over medium heat and bring it to a simmer. Cut the pears in half, core them, and place them in the simmering liquid for about 10-15 minutes. Make sure to turn them around if they are not completely covered by the poaching liquid. Remove pot with pears from stove and let it cool down (with pears in liquid). NOTE: pears will still be hard and that’s ok, you just want to infuse them with the liquid, not fully cook them.
2. Place the whole milk and whipping cream in a small pot over medium heat, bring to a simmer and remove from heat. Meanwhile, get a large mixing bowl, crack the eggs in it and mix with the flour, sugar, vanilla extract, and orange zest, mix just until combined. Get the warm milk+cream mix and slowly pour it over the flour mix while whisking. Whisky gently until it’s all combined and smooth.
3. Take the pears out of the liquid, slice them, and arrange them on the greased baking dish. Pour the clafoutis mix over them and bake for 35-40 minutes or until sides are golden brown and fully baked.

To serve sprinkle with icing sugar and maybe add some ice cream! Because, why not :)

You can follow the rest of the take over and get all the recipes on Red Rooster’s IG feed. Enjoy!

In collaboration with Red Rooster Winery. All views my own

Perfect Nibbles: Parmesan & Herb Crisps

November 21, 2015

Perfect Nibbles: Parmesan & Herb Crisps

Perfect Nibbles: Parmesan & Herb Crisps

Guess what night of the year it is?! It’s parm night, yo! (memba? I mentioned it on this post). This is the night where you get your best cheese outfit on – which for me consists of pyjamas, let’s be real – and cook a nibble for your friends, of for yourself! ‘Cause cheese for one is a thing to do during winter, right?!

This recipe to make Parmesan & Herb crisps is perfect as a light nibble, but don’t be deceived by their slender shape, these crisps are loaded with flavour (seriously, my friends tried them and went like “whoa, bitch I’m madonna” – that intense). You can eat them as is like we did, or you can add them to a salad or even to your main dish (on top of a bean cassoulet? uh yah).

Oh! And don’t forget to make your own for tonight’s Parm Night party, if you share your creations you could win cool shiz! More details and full recipe after the jump.

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No Sugar-Added Winter Sangria

November 19, 2015

No Sugar-Added Winter Sangria

No Sugar-Added Winter Sangria

No Sugar-Added Winter Sangria

Tis the season of delicious sippers and boozy treats. One of my faves is definitely mulled wine, but I find it’s just too damn sweet (I’ve found recipes that include 2 cups of sugar per jug!! YUCK), and sure, it’s nice to sip a couple of glasses, but after that I get a nasty headache and I feel thirsty as heck (and not in a sex-craved kinda way haha).

My coworkers and I were thinking “can we leave the sugar out?” and the answer is yes. So I thought of making a winter sangria instead of mulled wine – the principle is the same; spices and hot wine – but the difference is in the fruit. The secret to make it sweet sans all the added sugar is to roast your fruit, that way you get all the natural occurring sugars out. If you need an extra boost of sweetness you can always add extra apple cider (all-natural). Not bad huh?!

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