STEMS & FORKS

Beautiful musings of flora and fare.

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Raspberry Beet Smoothie Cake

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This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.

Paderno’s Power Blender with the Vortex Blade System, Paderno’s Maple Cutting Board and Paderno’s Immersion Blender .

A few years ago, I remembered travelling by train and talking to a few tourists from Germany about the unbearable scorching heat we were experiencing at the time in the south of France. They teased me that the humidity was probably a warm welcome, considering the arctic conditions I must endure back home here in Canada.

That’s right…arctic conditions. 

Paderno’s Richmond Cake Server.

It’s 30 C temperature plus humidity here in Southern Ontario.  Which means I try to keep the oven off, dishwasher running at a minimum and stick my head in the freezer as often as possible. Snacking consists of cold coffee, smoothies, and ice cream. And definitely loads of fresh local berries. 

Which is why this Raspberry Beet Smoothie Cake made with Paderno’s Power Blender is my go-to cake to battle our humid hot summers. I tend to omit the word “beet” when asking the kids if they want some “raspberry smoothie cake topped with whipped cream.” And to be completely honest, you don’t taste beets. Rather a smooth, sweet, crunchy and icy treat. 

Paderno’s Richmond Cake Server.

The beautiful thing about using Paderno’s Power Blender is the Vortex Blade System. It ensures a smooth and consistent result every time. No undesirable chunks of beets that kids may potentially bite into. Instead, a creamy, perfect texture. The blender itself is super easy to use. There are pre-set functions and manual speed settings for smooth operation and accurate controls. There’s even a smoothie function!

Paderno’s Power Blender with the Vortex Blade System, Paderno’s Maple Cutting Board and Paderno’s Immersion Blender .
Paderno Immersion Blender with the whisk attachment and Maple Cutting Board

A couple of other amazing features are the beautiful black stainless steel. No more hiding appliances when guests come over and its BPA free!

Some quick tips:

-When blending start with the yogurt (liquids) on the bottom of your Paderno Power Blender, then add the beets, and top up with the frozen raspberries. The fluid at the bottom will help the ingredients blend smoothly.

-Frozen raspberries will help speed up the chilling process of the smoothie cake

-Take the cake out from freezer about 15 minutes before serving so it can soften up a bit and make slicing easier.

-When whipping your cream, pop your Paderno whisk attachment and Paderno Blender Cup in the freezer for 5 minutes. The colder you cream and tools are, the fluffier your cream will whip up.

-Whip your cream on medium-high (about 7 on your Paderno Immersion Blender with the whisk attachment) stop frequently and check for medium stiff peaks. Medium stiff is when the peaks hold its shape but will slightly droop at the tip.

-Sometimes beating too quickly will over beat the cream and will turn out grainy. Keep your eye on it. It only takes a few seconds of whipping to over-beat cream 

-Use a heavy whipping cream. 35% whipping cream is ideal.

Paderno Silicone Spatula
Paderno Silicone Spatula
Paderno Power Blender

For more Paderno information or inspiration, click on the following links. 

Raspberry Beet Smoothie Cake
Serves 10
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Cook Time
3 hr
Cook Time
3 hr
Ingredients for the crust/base
  1. 300 g or 2 cups granola any type (mixed with nuts and dried fruit is ideal)
  2. 75 g or 1 cup sweetened coconut flakes
  3. 2 tablespoons unsalted tahini or peanut or almond butter
Ingredients for the Smoothie
  1. 400 g or about 5 small beets or 2 large beets peeled and chopped into 1-inch pieces
  2. 250 g or 1 cup plain Greek yogurt
  3. 500 g or about 4 cups frozen raspberries
  4. 3/4 cup maple syrup
Ingredients for the whipped cream
  1. 2 cups 35% whipping cream
  2. 30 g or 1/4 cup icing/powdered sugar
  3. 170 g or 1 small clamshell of fresh raspberries
Instructions for the crust
  1. In a medium bowl, mix together the granola, shredded coconut, unsalted Tahini.
  2. Pour out into a 9-inch springform pan. Spread and firmly pat down with a spatula, making sure the edges are firmly patted down with the granola mix
  3. Place in the fridge while you make the smoothie.
Instructions for the Smoothie
  1. In your Paderno Blender Jar, start by putting the greek yogurt in, then add about half the beets and pulse on the smoothie function for about 30 seconds.
  2. Pour in the maple syrup, then add the other half of the beets and beat until smooth and creamy. About 1 minute.
  3. Add the frozen raspberries and beat until the smoothie has become smooth and creamy.
  4. Pour onto the granola crust.
  5. Bang the pan on the counter a couple of times to release some air pockets and freeze for at least 3 hours or ideally overnight.
  6. Pop the fresh clamshell of raspberries in the freezer at this point.
  7. When ready to serve, take smoothie cake out of freezer and allow to thaw slightly to make for easier slicing. Pop and remove the springform and allow to rest at room temperature about10 minutes
  8. In the meanwhile make the whipped cream.
Instructions for the whipped cream
  1. Take your pre-chilled Paderno Blender Cup and Whisk, add the powdered sugar and cold cream.
  2. Whip for about 1 minute on medium high. Check frequently as you don’t want to over-whip your cream.
  3. Pour out over top of smoothie cake.
  4. Top with the frozen raspberries.
Notes
  1. Whipped cream and be stored in an airtight container for up to 10 hours.
  2. Enjoy!
STEMS & FORKS https://www.stemsandforks.com/

Gochujang White Wine Nova Scotian Scallops. Made with Nobilo Sauvignon Blanc & MSC Scallops with Raddichio and Mandarin

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This post was sponsored by the Marine Stewardship Council and Nobilo Wines. All thoughts and opinions are my own. Please enjoy wine responsibly.

What is food sustainability? 

I asked a couple of family and friends, and the answers varied.

“Food sustainability…Isn’t that a system that makes sure there’s enough food for the human population?”

“I think it’s the process to make sure that there is enough food for everyone but also minimizing the harm done to the environment.”

“Making sure the future will have food!”

Yes, it’s all of the above and more.

Food sustainability is the balancing act to generate enough food that can feed the human population today all the while making sure the environment is sustainable enough to provide the entire population for tomorrow. 

There was a quote I read recently from economist Herman Daly, “What use is a sawmill without a forest?” Indeed. Which perfectly sums up the Three Pillars of Sustainability: Economics, Society, and Environment. It was this three pillar philosophy that paved the way for companies to create third parties for sustainability standards and certification.

The Marine Stewardship Council (MSC) is a non-profit organization created to set a standard for sustainable fishing. Their three pillars: Sustainable, Traceable, Wild.

SUSTAINABLE: 

Making sure their MSC members meet 28 of their performance sustainable indicators and three principles:

1. Sustainable fish stocks

2. Minimizing environmental impacts

3. Effective management

TRACEABLE:

The MSC Certified label was created to ensure consumers were not buying misleading seafood claiming to be sustainable. By purchasing seafood with the MSC label, shoppers can be confident all seafood has gone through the proper channels and standards to becoming a sustainable and certified product.

WILD: 

All MSC labelled seafood is from wild-caught fisheries. Never farmed.

In the case of these wild Nova Scotian Scallops, fishers use a dredge specially made to capture the larger mature scallops. Once that’s been hoisted to the deck, a second selection is made.  The smaller scallops are thrown back to sea, and the large ones are harvested, thereby conserving the population.  Besides, larger scallops are generally what the consumer wants! And these Nova Scotian ones are plump, large, Canadian but ultimately, delicious!

Okay, so you now know your scallops or your next seafood purchase will be with the  Marine Stewardship Council label! The selection is impressive both frozen and fresh. And the cause…it just makes sense!

 

Now that we’ve covered sustainable from the sea, lets talk sustainable on land. Nobilo Wines is an award-winning wine certified by Sustainable Winegrowing New Zealand. Another equally responsible and socially conscience establishment trying to reduce their carbon footprint today and tomorrow. 

Nobilo Wines efforts to reducing CO2 are commendable. Some of their strategies include minimizing landfill waste by composting on-site, reducing their use of water at the winery, and replacing their use of C02 with nitrogen to reduce emissions. 

If I had to describe Nobilo Sauvignon Blanc Marlborough, it’s fresh, young, crisp with subtle hints of herb, elderflower, citrus, and tropical fruit. It’s the perfect pair with these Korean inspired spicy scallops. 

A few tips for perfectly seared scallops:

-use a high heat oil such as grape-seed oil if available otherwise vegetable oil or EVOO

-Make sure the pan is hot before placing scallops 

-Don’t fiddle and jostle the scallops while they’re searing. Sear each side only once for 1-2 minutes

-Make sure scallops are dry — pat down with paper towels

-Salt them on the pan

-The recipe below can serve as a starter for 4 or can be a main dish for 2

-Either radicchio Treviso or radicchio di Chioggia (the traditional round/ball shape) can be used 

Serve it with a glass of Nobilo Sauvignon Blanc this summer on your patio for yourself or guests, and you’ll be sure to impress. A socially conscious, sustainable meal, and refreshment that tastes great.

Bon app! 

For more information:

Marine Stewardship Council  : https://www.msc.org/en-us

Nobilo Sauvignon Blanc (LCBO) : http://bit.ly/NobiloSauvignonBlancLCBO

or http://bit.ly/NobiloSauvignonBlancBC

Instagram: 

@nobilo_wines

@MSCbluefish

Facebook:

@Nobilo_wines

@MSCbluefish

Twitter

@nobilo_wines

@MSCbluefish

Gochujang and Nobilo Wine MSC Branded Scallops
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Prep Time
10 min
Cook Time
4 min
Prep Time
10 min
Cook Time
4 min
Ingredients for the Scallops
  1. 400 g (about 20 large) MSC branded Nova Scotian Sea Scallops uncooked (fresh or frozen-for frozen, thaw overnight in fridge and pat dry with paper towel)
  2. 2 tablespoons grape-seed oil
  3. 40 g or 1 shallot finely diced
  4. 2 tablespoons gochujang
  5. 1/2 cup Nobilo Sauvignon Blanc
  6. Salt and pepper to taste
Ingredients for the salad
  1. 100 grams or 2 fresh Mandarins peeled
  2. 1 bushy scallion/green onion or 2 slim stems
  3. 170 g or 1 large radicchio Treviso or di Chioggia (traditional round) washed and leaves removed from stems or alternatively you can slice it via the stem into slices
  4. 1/2 teaspoon toasted sesame seeds
Instructions
  1. Wash radicchio and remove leaves from stem or slice the entire head of radicchio into slices.
  2. Position on plates in the centre.
  3. Slice the peeled mandarins into small slices or triangles and divide amongst the plates. Can be placed on top of the radicchio or off to the side.
  4. Sliver the scallions and divide equally amongst the plates.
  5. Finely dice the shallot and set aside.
  6. Whisk the Nobilo Sauvignon Blanc Wine and the gochujang together until fully dissolved and set aside.
  7. Put the grape seed oil in a large skillet on medium high heat and place MSC branded scallops down.
  8. Sprinkle with salt and pepper and sear for 1-2 minutes each side making sure both sides have been salted and peppered.
  9. Transfer the MSC branded scallops to a plate.
  10. In the same pan with the MSC branded scallop juices, add the diced shallots and fry about a minute.
  11. Add the Nobilo Wine and gochujang mixture to the pan and reduce for about half a minute.
  12. Turn the heat off and transfer the scallops back to the pan and toss until all the MSC branded scallops have been covered in the sauce.
  13. Divide the MSC branded scallops onto the prepared plates.
  14. Drizzle the radicchio, scallions and mandarins with the remaining gochujang pan juices.
  15. Sprinkle with sesame seeds.
  16. Serve with a glass of Nobilo Sauvignon Blanc.
STEMS & FORKS https://www.stemsandforks.com/

Rhubarb and Cherry Sheet Cake With Cream Cheese Frosting

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This post was sponsored by Metro Ontario. All thoughts and opinions are my own. 

It’s late spring early summer here in southern Ontario. When the sun stays up and shines longer, the days are warm but not too hot and the evenings are just cool enough for an outdoor fire without those pesky mosquitoes. June is definitely my favourite month of the year. 

Asides from June’s fantastic weather is the incredible local produce that starts to hit the Metro stores across Ontario. Asparagus, strawberries, radishes and cucumbers are just a few items that are available locally from the fields of Ontario farmers. Not to mention the handful of other goodies coming from indoor greenhouses like bell peppers, mushrooms and tomatoes.

But hands down my favourite produce for the month of June is rhubarb and cherries. It’s as though these two were made for each other. The tartness of the rhubarb and the sweetness of the cherries are indeed a match made in heaven in this sheet cake. And the cream cheese frosting elevates this sweet and tangy cake.

Recipe notes: 

-The recipe has cherries for additional sweetness in the cream cheese icing but was added to achieve the beautiful pink hue. Feel free to omit this step if you are strapped for time.

 – I’ve also suggested pouring some of the batter in the pan first before sprinkling the rhubarb and cherries down, then pour the rest of the batter on top. This was to avoid too many cherries or rhubarb from sinking to the bottom. I’ve tested this recipe three times. The first round is doing the old trick of dusting the cherries/rhubarb with flour. Most sank to the bottom. The second bake I cut the cherries/rhubarb into small blueberry size pieces and dusted with flour…this seemed to work well in terms of keeping the small pieces well distributed throughout the cake but lost the effect of biting into a moist chunk of tart rhubarb and sweet cherry. Thus the method of pouring some batter down first, then the cut cherries/rhubarb and then the remaining mixture. Most did sink but it was the compromise that made the most sense!

Whichever way you like to cut your cherries and rhubarb, make sure the cherries are pitted inside the cake…and definitely add the cherries on top of the icing. It really is the ‘cherry on top’. 

To find all you’ll need to bake this cake, visit your local Metro Ontario. Or shop online for delivery or free pick-up. 

Website: https://www.metro.ca

Instagram: @MetroOntario

Facebook: @metro.ontario

Rhubarb and Cherry Sheet Cake with Cream Cheese Frosting
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Cake Ingredients
  1. 2 tablespoons unsalted butter room temperature (for greasing pan)
  2. 2 tablespoons of turbinado sugar (to dust pan)
  3. 390 g or 3 Cups or all purpose flour
  4. 2 teaspoons baking powder
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 227 g or 1 cup unsalted butter room temperature
  8. 400 grams or 2 cups granulated white sugar
  9. 4 large eggs room temperature
  10. 3/4 cup milk room temperature
  11. 1 table spoon vanilla extract
  12. 1/4 cup freshly squeezed lemon juice
  13. 225 g or 1 cup fresh pitted cherries cut in half
  14. 100 g or 1 cup fresh rhubarb chopped into thin slices about 1/8 inch thickness
Icing Ingredients
  1. 225 g or 1 cup cream cheese room temperature
  2. 113 g or 8 tablespoons or 1 stick unsalted butter room temperature
  3. 220 g or 1 3/4 cups powdered sugar
  4. 225 g or 1 cup fresh pitted cherries (Optional: adds lovely colour and subtle cherry flavour to icing)
  5. Fistful of cherries to garnish cake.
Cake Instructions
  1. Wash, dry cherries. Cut in half and remove pits. Set aside
  2. Wash, dry rhubarb and cut into thin slices about 1/8 inch thickness. Mix with cherries and set aside.
  3. Preheat oven to 350 F, with rack placed in middle of oven.
  4. Butter a 9x 13 inch baking sheet pan and dust with the turbinado sugar, set aside.
  5. Mix together the milk, lemon juice and vanilla extract and set aside
  6. In a large bowl, whisk the flour, baking powder, baking soda and salt, set aside.
  7. In stand mixer with paddle attachment or hand mixer with bowl, cream the 1 cup butter and sugar until light and fluffy about 3 minutes on medium speed.
  8. Add the eggs in one at a time, making sure each egg is beaten well before adding the next egg.
  9. Scrape the bowl at bottom and sides as required.
  10. On low speed, alternate between the flour mix and the milk mixture in three additions, starting with the flour and ending with the flour.
  11. Pour a third of the batter into the pan and spread evenly with an offset spatula. Sprinkle the cherries and rhubarb. Then pour over the remaining batter and smooth out with an off set spatula.
  12. Bake for 35 minutes or until a tester pick inserted in centre of cake comes out clean and the cake has started to pull away from the sides of the pan.
  13. Allow to cool for 15 minutes before inverting the cake onto a wire cake rack to completely cool.
Icing Instructions
  1. Make the icing while the cake is baking.
  2. (Bypass this step if you are omitting cherry juice in your icing) Take your cup of pitted cherries and zip through a juicer or blender for about 30 seconds.
  3. Run the cherries through a sieve into a bowl. Discard the skin in the sieve and keep the cherry juice.
  4. In a bowl with hand mixer or stand mixer bowl with the paddle attachment, cream together the butter until creamy and smooth. Add the powdered sugar slowly in two or three additions on slow speed.
  5. Add the cherry juice and beat until well incorporated.
  6. Finally add the soft cream cheese in about three additions, scraping the bottom and sides of the bowls in between additions.
  7. Frost the top of the completely cooled sheet cake with an offset spatula and garnish with some more cherries.
  8. Bon app!
STEMS & FORKS https://www.stemsandforks.com/

Miso Marinated Grilled Summer Vegetables Using Metro’s New Online Pick-up Delivery Service.

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This post was sponsored by Metro Ontario. All thoughts and opinions are my own.

I feel like half my days are centred around food. Thinking about what to cook, shopping for the ingredients and then preparing the actual meals…and of course, washing dishes!  And I’m not speaking of cooking/planning recipes for my blog…rather the time spent cooking and shopping entailed with having a family with growing kids. So anything to cut the process of meal prep time and I’m all in.

This is why I was utterly thrilled when my fave grocer Metro Ontario introduced an online delivery and pick-up the program. With special Tri-Zone delivery trucks, with temperature controlled areas, ambient, refrigerated and frozen zones, ice creams arrive frozen, and veggies arrive crisp and fresh.

And the selection and variety available in-store is equally amazing online.

I typically don’t have the foresight to plan meals more than a few hours in advance, so Metro’s same-day delivery or pick up service (GTA radius) if one orders by 1:00 PM is a lifesaver.

I decided to order online and pick up my veggies from the 2155 St Clair Avenue West location. The online process was a breeze. There were detailed descriptions, pictures and most importantly, the process is very user-friendly. Upon arrival, I parked at a reserved parking spot for online shoppers and called the telephone number indicated on the parking sign. Within minutes a gentleman came out with all my groceries and loaded my vehicle. No time lost going up and down the aisles looking for products, then lining up and checking out. All my groceries were uber fresh, well packaged, and I was able to take advantage of all Metro’s in-store promotions and discounts. As well, their hand-picked veggie selection was rather impressive. My Portobello mushrooms, not a single nick! The whole process was effortless and convenient, just like these miso marinated veggies. Grilling these veggies on the BBQ means fast cook times and minimal washing up. 

There are enough veggies here to feed eight people if you’re using it as a side with some meat or fish. I however grilled these veggies alongside some halloumi cheese and served it with a couple of baguettes. It was enough for 5 of us but could have easily been stretched to 6 servings. The chilli flakes add just enough heat for the grownups but are mild enough for the kids. Feel free to omit. 

Below there are some suggestions other than miso you can toss with your veggies.  For 5 pounds, add 1/2 extra virgin olive oil and toss in a large bowl with some different marinading spices. Garnish with varying types of herbs, nuts, seeds or even cheese such as feta or chevre. Be creative. Anything goes!  Bon appetit!

Use herbs, nuts, seeds, spices or cheeses to make your grilled veggies interesting.

Website: https://www.metro.ca/en/online-grocery

Instagram: @MetroOntario

Facebook: @Metro.Ontario

Miso Marinated Grilling Vegetables & Halloumi
Yields 5
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Cook Time
6 min
Cook Time
6 min
For the Grill
  1. 5 lbs fresh washed Vegetables of your choice.
  2. The following vegetables are what was grilled in the pictures above
  3. 3 carrots
  4. 2parsnips
  5. 5 white mushrooms
  6. 1 radicchio
  7. 4 radishes
  8. 1 vine of tomatoes
  9. 6 stems of asparagus
  10. 2 bell peppers
  11. 1 onion
  12. 2 portobello mushrooms
  13. 1 zucchini
  14. 320 grams halloumi cheese - slice about 8 slices
Marinade
  1. 1/2 cup White miso paste
  2. 1/2 extra virgin olive oil
  3. 1/4 cup rice vinegar or white wine
  4. 1 teaspoon chili flakes
  5. 2 tablespoons brown sugar
  6. 1/4 cup roughly chopped fresh dill or any herb of your choice
Garnishings
  1. 1/4 cup or 25 grams roughly chopped pistachios
Instructions
  1. Take all the marinade ingredients in an extra large bowl and whisk until all are well incorporated and smooth
  2. Wash and pat dry your vegetables.
  3. Peel your carrots and parsnips
  4. Cut your onions into quarters leaving the part of the stem so the onion stays intact
  5. Clean mushrooms with paper towels
  6. Cut bell peppers into quarters and remove stem and seeds
  7. Cut the radicchio in half
  8. Toss your vegetables in the marinade until they’re coated on all sides
  9. Brush on some marinade onto the halloumi cheese slices and set aside
  10. Marinade at room temperature for about an hour.
  11. When ready to grill, turn BBQ or grill on to about 450F
  12. Grill the veggies each side about 2-3 minutes, longer if your parsnips and carrots are thick. Undercooking your veggies is better than overcooking.
  13. Garnish with pistachios.
STEMS & FORKS https://www.stemsandforks.com/

 

 

 

 

 

 

 

Crispy Smashed Potatoes with Eggs

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This post is Sponsored by Gwillimdale Farms. All thoughts and opinions are my own. 

Whenever I see potatoes, I think of Vincent Van Gogh’s “The Potato Eaters.” The first time I saw this dark, murky impressionistic painting, was in 2nd grade in an Encylopedia Brittania book. AKA the Wikipedia of the ’70s and ’80s. I was so taken by its hard reality; the wrinkled, stained hands, the sunburnt skin, and tired, hungry faces. 

Eventually, when I was old enough, I read the background behind the sombre painting, and I was even more moved. 

The Potato Eaters by Vincent Van Gogh

“You see, I really have wanted to make it so that people get the idea that these folk, who are eating their potatoes by the light of their little lamp, have tilled the earth themselves with these hands they are putting in the dish, and so it speaks of manual labor and—that they have thus honestly earned their food. I wanted it to give the idea of a wholly different way of life from ours—civilized people. So I certainly don’t want everyone just to admire it or approve of it without knowing why.”- Vincent Van Gogh.

 The concept of working the land with one’s hands to nourish oneself and others to survive, resonated with me for years. To live “honestly.”  

Not much has changed since 1885 when the Dutch post-impressionist painter created this masterpiece. Farmers are still toiling the land but on a much larger and faster scale to keep up with demand. 

This post is in partnership with Gwillimdale Farms. Operated since 1903, family owned and operated by the humble and hardworking John Hambly, wife Cristina and his children.  4th and 5th generation farmers, Gwillimdale currently farms on 1000 acres of fertile lands on the Greenbelt of Bradford, Ontario.  

Their specialty: root vegetables. Parsnips, onions, carrots, beets and potatoes. 

And in all sincerity, their produce is impressive. Always crisp carrots, fresh potatoes, and firm parsnips. Gwillimdale not only grows their produce, but they also harvest, clean, pack, and distribute directly from their farm to your local grocer. They are, without a doubt, one of the finest root vegetable producers in the province.  I’m so honoured to be sharing this simple brunch recipe with you to showcase their humble, versatile and beautiful vegetable; the humble Solanum tuberosum, aka the potato.  

Bon app!

Visit Gwillimdale Farms for more information and/or recipe ideas.

Instagram: @GwillimdaleFarms

Facebook: @GwillimdaleFarms

Twitter: @GwillimdaleFarm

Crispy Smashed Potatoes with Eggs
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 1.5 kg or 8-10 medium Gwillimdale Farms Potatoes washed and scrubbed (approx 150 g per potato)
  2. 6 tablespoons unsalted fresh butter
  3. 2 tablespoons extra virgin olive oil
  4. a few sprigs of (purple) basil
  5. 2 cloves of fresh garlic
  6. 4 large fresh eggs
  7. Salt and pepper to taste
  8. Parsley to garnish (optional)
Instructions
  1. Preheat oven to 425 F
  2. In a large pot, add the potatoes, a tablespoon of salt and add water until it covers all the potatoes.
  3. Bring to a boil and cook for 30 minutes until potatoes have softened through (25 minutes if using smaller potatoes and 35 minutes if using large potatoes)
  4. Drain the potatoes in a colander and allow to sit for 3-5 minutes for the excess water to dry/drip away.
  5. Meanwhile take the two garlic cloves and give it a pound with a knife so that they split open.
  6. Place the garlic, the sage and the butter on a baking tray about 12 x16 inches or so on the stove top at medium heat and allow the butter to melt for about half a minute.
  7. Transfer the potatoes to the baking tray and smash them with a potato masher until about 1 inch thick.
  8. With a basting brush or spoon, make sure the tops of the smashed potatoes are all coated with the butter.
  9. Drizzle the 2 table spoons of olive oil over the smashed potatoes.
  10. Sprinkle salt and fresh ground pepper to taste.
  11. Bake for 35 minutes or until golden and crispy.
  12. Remove tray from oven and position your potatoes to create “walls” to contain your eggs.
  13. Add your 4 eggs in between the smashed potatoes and bake for another 2-5 minutes depending on how well done you’d like your eggs to be. Keep an eye on your eggs!
  14. Remove from oven, sprinkle the eggs with salt and pepper and parsley to garnish.
Notes
  1. Feel free to spray your potatoes with vinegar or sprinkle with chili flakes or drizzle with siracha sauce. Be creative!
STEMS & FORKS https://www.stemsandforks.com/

Blackberry Jam filled Donuts

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I recently did a survey on my Instagram feed to see how many of you actually read blog posts…less than 50% read…most of you scroll through pics and just get right down to business with the recipe. So I decided to take a different approach today. Today’s blog post will be short and very sweet. a paragraph to sum up what this donut is. And a paragraph with short notes for handy tips and tricks… Leave a comment if you have time (something everyone said they were short on) and let me know if you prefer this sort of blog post!

ABOUT: This donut is also known as Berliner Pfannkuchen or pączki. Whatever you want call them, these donuts are AMAZING! How could it possibly go wrong when one deep fries brioche dough, cover it with sugar then fill homemade blackberry jam!!!

TIPS/NOTES:

  • Make sure yeast hasn’t expired…I store mine in the freezer !
  • I often get comments/messages that their yeast didn’t poof or their dough didn’t rise…either the water was too hot or not hot enough or the yeast has expired
  • This recipe calls for 1 tablespoon of yeast. I have tested this recipe with 2 teaspoons and 2.5 teaspoons and Ive decided that 1 tablespoon is best for the fluffiest donuts…If you’re curious to know more about this yeast testing…feel free to email me.
  • This is a sticky dough…Don’t be tempted to keep adding flour.
  • After kneading and the first rise, let it rest overnight in the fridge…makes dough easier to work with and has time for the flavours to work itself in the dough
  • As well overnight chilling makes for better texture.
  • Dough can be stored in fridge for up to 2 days
  • Donuts need to be eaten same day when fried…I’m confident there will be no leftovers.
  • The jam recipe yields about 1/2 cup of jam-i prefer my donuts with less jam…If you prefer loads of jelly, feel free to double the quantity for the jam!
Dough is almost ready for it’s first rise.
A look inside from one of the smaller donuts
An earlier test version…These didn’t get a second rise once they came out of fridge…You can see they are not as fluffy.

 

Blackberry Jam Filled Donuts
Yields 12
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Prep Time
14 hr
Cook Time
12 min
Prep Time
14 hr
Cook Time
12 min
INGREDIENTS For the Dough
  1. 1 Tablespoon traditional yeast
  2. 1 teaspoon white granulated sugar (for the yeast)
  3. 1/2 cup milk
  4. 1 teaspoon salt
  5. 455 g or 3 1/2 cups all purpose flour
  6. 50 g or 1/4 cup granulated white sugar
  7. 4 large room temperature eggs
  8. 85 g or 3/8 cup or 6 tablespoons unsalted butter room temperature & cubed
INGREDIENTS For the Blackberry Jam
  1. 340 g or 12 ounces fresh blackberries
  2. 1/2 cup white granulated sugar
  3. 2 tablespoons lemon juice
  4. 1 tablespoon cornstarch
INGREDIENTS for Frying/Finishing touches
  1. 6-7 cups of vegetable or light oil
  2. 300 g or 1 1/2 cups granulated sugar for dusting the donuts
  3. 6 oz or 170 grams = about 24 blackberries to plug the holes
INSTRUCTIONS For the Jam
  1. Make the jam while you're waiting for the first proof or when the dough is chilling overnight
  2. In a medium saucepan on medium heat, stir the blackberries, and sugar together.
  3. Mash the berries with a masher
  4. In a small bowl mix 1 tablespoon corn starch and 1 table spoon water together, add to simmering blackberries and stir until it starts to thicken.
  5. Stir and heat for another 15 minutes or until it has thickened (will thicken more when cooled)
  6. Remove from heat and run through fine sieve to remove the seeds
  7. Set aside to cool - add the lemon juice then cover and store in fridge overnight
INSTRUCTIONS For the Dough
  1. In a small bowl, mix 1 teaspoon white sugar and 1 tablespoon yeast, set aside.
  2. In small saucepan, warm up 1/2 cup milk to a simmer until it reaches 110F (not too lukewarm but not to hot to touch- just use a thermometer !)
  3. Pour over the sugar/yeast and stir. Set aside and allow to poof about 8 minutes
  4. In bowl, whisk together the flour, salt, and 1/4 cup sugar
  5. In stand mixer bowl with paddle attachment, beat the 4 eggs, then add the poofed yeast/milk mix
  6. On low, beat in the flour mix-will look shaggy
  7. Swap out the paddle to the kneading hook and knead on medium speed for 2 minutes until it forms into a large sticky ball like form-scrape down sides with spatula
  8. Add the butter, a cube at a time making sure each cube is well mixed in before adding the next cube of butter (still medium speed)
  9. Drop speed to low and knead for 5 minutes
  10. Dough is ready when it is glossy and somewhat translucent but doesn't tear
  11. Remember this dough is a sticky dough. Refrain from being tempted to add more flour...It will be less sticky after an overnight chill!
  12. Cover your bowl with a damp kitchen towel, leave in warm room for 1 to 1.5 hours or until it has doubled in size
  13. Cover with plastic and refrigerate overnight
INSTRUCTIONS for prepping the donuts
  1. Cut out 16 or so 4 inch square parchment papers, dust with a bit of flour and place on a couple large trays and set aside
  2. Turn dough out onto lightly floured counter
  3. Roll out dough into a 9.5 inch by 13 inch rectangle, 1/2 inch thick and cut out about a dozen three inch discs with a biscuit/cookie cutter (and maybe a couple smaller donuts from the edge of dough)
  4. (You can take the cut out dough and re-roll 1 more time to get 3 more donuts-note these will not be as nice looking as the original discs)
  5. Transfer all the discs with a non stick food turner (flipper) to the parchment paper squares
  6. Cover completely with a damp thin cheese cloth or plastic making sure the plastic doesn't touch the dough...you can do this by placing small tumblers or shot glasses in between the discs
  7. Place in warm area of home and let rise another 1 hour
  8. If you feel like they are over rising/proofing, then start frying...overproofing will have them smelling like yeast
INSTRUCTIONS for Frying the donuts
  1. Fill a piping bag with the cooled blackberry jam and a small round tip, set aside
  2. Lay out a few paper towels on a baking tray
  3. Pour the 1.5 cups of granulated sugar on a plate ready for donuts to be dusted
  4. Add the vegetable oil to a large heavy bottomed pot or your deep fryer to 350°F - 365°F.
  5. Take the discs of donuts flipping it over with the parchment paper and drop in oil ...Fry 3 at a time...more will alter the temperature of the oil
  6. Fry each side about 2-2.5 minutes or until golden brown and transfer to paper towel with a slotted spoon
  7. Roll in the sugar after about a minute of cooling and set aside on a baking rack or wooden board
  8. Do this to all the donuts
  9. Take a chopstick or something to poke two holes on opposite sides of all the donuts
  10. Gently fill jam on both sides of donut with pastry bag
  11. plug the two sides of the donut holes with a fresh blackberry
  12. Bon app!
Notes
  1. Donuts must be eaten same day as when its been fried.
  2. I tend to like my donuts to have less jam than the typical donut...feel free to double amount of jam (ingredients would double)
Adapted from Brioche dough adapted from The Kitchn
Adapted from Brioche dough adapted from The Kitchn
STEMS & FORKS https://www.stemsandforks.com/

 

Leamington Food Photography and Styling Workshops Thurs June 20th 2019 $100 per workshop

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WORKSHOP 1: Food Styling/Photography with your Camera (DSLR/Mirrorless)

Hosted by Taste Leamington, sponsored by DelFresco Pure , and in partnership with Southwest Ontario Tourism Corporation Join food photographer and stylist, Betty Binon from Stems & Forks for a fun but intense afternoon to learn food photography and styling – whether you’re a hobby photographer or an established influencer, youll get some styling and photography advice and inspiration to thrust you to the next level. 

We’ll have step-by-step demos and a hands-on practice break out. Learn some amazing tips and tricks to elevate your food shots in restaurants and/or home & learn how to navigate editing apps. Betty will be sharing all her easy editing hacks to make that picture perfect.

There will also be a Q & A. So come armed with questions. We’ll also have a practical session on how to navigate social media. We’ll have available food props, boards, fresh botanicals and of course food to style and shoot.”

Date/Time: Thursday, June 20th, 2019 12PM -3:30PM

Price: This workshop was made possible through generous donations from sponsors. $100 each class

Location: Leamington Arts Centre 
72 Talbot St W 
Leamington, Ontario N8H 1M4
Canada 

TO PURCHASE A SEAT: Click on this Eventbrite link to book your CAMERA WORKSHOP Seat.

Food and refreshments generously supplied by @bradtsbutcherblock

Beautiful Pastries/cakes generously supplied by @thewoodenspoonbakeryaziz

Flowers are kindly provided by @houseofflowercm

SOLD OUT-WORKSHOP 2: Food Styling/Photography with your Smartphone

Hosted by Taste Leamington, sponsored by DelFresco Pure, and in partnership with Southwest Ontario Tourism Corporation–Join food photographer and stylist, Betty Binon from Stems & Forks for a fun but intense evening to learn food photography and styling – whether you’re a hobby photographer or an established influencer, you’ll get some styling and photography advice and inspiration to thrust you to the next level. We’ll have step-by-step demos and a hands-on practice break out. Learn some amazing tips and tricks to elevate your food shots in restaurants and/or home. Learn how to navigate editing apps on your phone. Betty will be sharing all her easy editing hacks to make that picture perfect. There will also be a Q & A. So come armed with questions. We’ll also have a practical session on how to navigate social media. We’ll have available food props, boards, fresh botanicals and of course food to style and shoot.”

Date/Time: Thursday, June 20th, 2019 5PM – 8PM

Price: This workshop was made possible through generous donations from sponsors. $100 each class

Location: Leamington Arts Centre 
72 Talbot St W 
Leamington, Ontario N8H 1M4
Canada 

TO BOOK TICKETS: Click this link to go to EVENTBRITE to order tickets- SMART PHONE WORKSHOP

Food and refreshments generously supplied by @bradtsbutcherblock

Beautiful Pastries/cakes generously supplied by @thewoodenspoonbakeryaziz

Flowers are kindly provided by @houseofflowercm

 
 

SEE YOU IN LEAMINGTON!

Presenting Sponsors

@ExperienceLeamington

@ontsouthwest

Main Sponsor

@delfrescopure

Supporting Sponsor

@hippiesnacksorganic

@bradtsbutcherblock

@curedcraftbrewing

@azizfruitstand.thewoodenspoon

@houseofflowercm

WORKSHOP: Rembrandt with a Camera: Styling and Shooting Fauna & Fare in London Saturday June 29th & Sunday June 30th 2019 -SOLD OUT-

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Rembrandt with a Camera: Styling Fauna & Fare In London 

SOLD OUT — Two Day Intense Master Class 

Saturday June 29th and Sunday June 30th 2019 

In the spirit of the Dutch Golden Age still life paintings, we will be creating beauty “Vanitas” style. The idea that life is transient. As fragile as a plucked apple with her skin peeled exposing her vulnerable flesh. As futile as a tulip, blooming to a magnificent bloom only to drop its petals and bear seeds showing a new phase of life that is equally beguiling. The certainty of death, the reality of life for fruit, flower or man is ephemeral. When observing these Dutch masters still life paintings, they’re saturated with opulence yet dotted with frailty and decay to remind us of our futility. An exotic insect, a willful jasmine strand or an imperfectly perfect cluster of decaying grapes. 

Of course there is much intention and order when arranging asymmetrical still life’s. Every flower, every fruit and goblet has its place. We will examine how to translate and capture untamed poignant beauty through still life photography and styling. 

Join us Aimee Twigger @TwiggStudios Twigg Studios, Elise Dumas @ThePineappleChef  The Pineapple Chef and Betty Binon @StemsAndForks Stems & Forks for 2 full intense but fun days of learning. Whether you’re a hobby photographer and need camera knowledge or an established influencer looking for motivation and inspiration. You’ll get tons of styling, photography advice and inspiration that will thrust you to the next level. We’ll have step-by-step demos, hands-on practice breakouts with the instructors guiding each participant individually. 

There will even be a session where participants make their own floral crown. This will segue us to discover the art of portrait photography and the Rembrandt triangle. And of course there will be cake and macarons, food props, boards, fresh botanicals and fruits to style and shoot.

All this followed up by an intense hands on lesson on how to edit your images on Adobe Lightroom Classic CC.

We’ll also have a session on how to navigate social media and treat your blog/social media like a business. So come armed with your questions. 

When: June 29 and June 30, 2019

Saturday June 29th 2019

9:30 AM to 5:00 PM 

Sunday June 30th 2019

9:30 AM to 5:00 PM followed by a toast to close the workshop

Where: Central London, England. Exact location TBA

What is this workshop about?

Spend 2 intense but fun days in a studio in the heart of London, with Aimee Twigger, Elise Dumas and Betty Binon to learn all their handy tips and expertise on capturing that picture-perfect shot.

Topics to be covered:

Camera Basics: 

-Shooting in manual with your DSLR camera

-The importance of ISO, aperture, shutter and shooting in RAW

Using Natural Lighting: 

-Using natural light to create light and airy or dark and moody shots

-how to manipulate a dark and moody scene

-how to remove shadows, add shadows etc.

Food Styling: 

-Exploring various types of props and how to use them to their fullest to elevate your story

-Telling a visual story…how to style your product/subject to reflect it’s fullest potential…composition, angles, lighting, tone, colour etc. in a photograph 

-Styling and Capturing the essence of a Dutch Still life 

Flower Crown Tutorial:

-Fresh floral crown demo and DIY floral crown with your own fresh flowers

Portrait photography: 

-how to use lighting effectively, capturing the character/personality of your subject, tips on maintaining flattering positions of your subject, the Rembrandt triangle etc…

Adobe Lightroom Classic CC

-Adobe Lightroom editing skills – transform your image with Lightroom Classic CC including some tips and tricks

-Learn all the modules and sliders in Lightroom and what they do

Social Media and Making your Blog a Business:

-Navigating social media – and how to grow your followers and engagement

-Making your blog into a business

-how to make a media kit – price list

Who should attend?

This program is ideal for food bloggers, floral designers, social media influencers, food stylist and photographers and those interested in photography and/or styling your food, flowers or subject to tell a visual story. The workshop welcomes the beginner photographer and the refined photographer looking for inspiration and a different edge on styling. We recommend a DSLR camera, however, phone cameras/point and shoot cameras are welcome too.

Languages:

The entire workshop will be taught in English (French available on request) 

Cost: £750 for both days

Single day: £440  (however we strongly recommend that both days be attended to fully appreciate and absorb the material/information)

(Not included: Travel and accommodations)

This cost will cover snacks, drinks (alcohol not included) and a light lunch, materials and flowers for the floral crown and styling for both days of the workshop.

Instructors: Betty Binon, Elise Dumas and Aimee Twigger

FOR ALL BOOKINGS please email: aimeetwigger@aol.com

For general inquiries, please email 

Betty Binon: contact@stemsandforks.com  

Elise Dumas: thepineapplechef@gmail.com

We will be limiting the number of participants to a small group of 15 to ensure maximal one-on-one time. Spaces are limited so booking early is highly recommended.

Bookings are non-refundable unless you are able to find someone to take your place. 

See you there!

Photo by Elise Dumas @thepineapplechef

Photo by Aimee Twigger @twiggstudios

SOLD OUT Toronto FOOD STYLING AND PHOTOGRAPHY WORKSHOP Saturday April 6th 2019

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One Day Intensive Workshop

Saturday April 6th 2019

This workshop will demonstrate how to style food to tell the best and most appropriate visual story for your food or subject.  Through elements such as props, natural light, angles, botanicals and editing, the simplest food or subject can be transformed into an opulent visual story. Learn how to achieve a bright and vibrant scene or a dark and moody painterly capture.  

There will be a hands on style sessions where you can create a still life scene with cake, food and props. As well as an opportunity to work with a model to learn the art of Rembrandt’s chiaroscuro/lighting and triangle technique in portraits. All this will be followed up with a tutorial on editing your work in Adobe Lightroom.

Spaces are very LIMITED so book soon.

Saturday, April 6th 2019 From 9:30 AM to 5:30 PM

Time: 9:30 AM- 5:30 PM 

Instructors:

Betty Binon @stemsandforks 

Where:

Spend the day in my studio North of TORONTO to learn: 

My studio in Thornhill, Ontario 1 km north of Toronto (Bayview/Steeles area). With ample space, windows and props.

Topics Covered:

-the art and theory behind styling your food or subject to tell a visual story

-chiaroscuro effect in photography: how to manipulate natural light to its fullest to create strong light and dark shadows

-alternatively, how to brighten your subject to eliminate shadows with limited tools and/or instruments

-how to create a strong effective mood and story with minimal props in your home or business

-Shooting in manual with your DSLR camera

-the importance of ISO, aperture, shutter and shooting in raw

-we will style a food scene, shoot it and edit on Adobe Lightroom with Betty’s help

-Adobe Lightroom editing skills-best practices to transform your image with Lightroom including some very handy hacks- I will share ALL my Lightroom skills

-Navigating social media — and how to grow your followers and engagement

-How to make your blog a business/brand

There will be a large selection of props and food boards you can choose from to use for our break out sessions as well some fresh flowers, vines from the garden and produce available for your still life shots.

Who should attend?

This program is ideal for food bloggers, beginner photographers, floral designers, social media influencers, food stylist, food industry specialists such as restaurant owners, and portrait photographers and those interested in photography and/or styling your food, flowers or subject with an edge. I recommend a DSLR camera, however, phone cameras/point and shoot cameras are welcome too.

Cost:

Total price: $490.00 (Canadian) includes all materials, lunch and refreshments. 

For ALL BOOKINGS and inquiries please email Betty Binon contact@stemsandforks.com 

I will be limiting the number of participants to a very small group to ensure lots of 1:1 time. Spaces are limited so booking early is highly recommended.

BRING: Laptop with Adobe Lightroom Classic CC installed, Camera with memory card and fully charged battery, tripod (if avail) and any special props you’d like to use. However loads of props here you can use to style and shoot with. 

Bookings are non-refundable unless you are able to find someone to take your place. 

Exceptions may be made at the discretion of the facilitators.

Not included: Travel and accommodations. Please email contact@stemsandforks.comfor accommodation recommendations.

Please email contact@stemsandforks.com for inquiries or bookings.

See you there!

When Foodies Get Together

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Carrots, parsnips, onions and potatoes generously supplied by Gwillimdale Farms

What makes me happy? My kids. But a close runner up is teaching what I love. Photography, styling and editing. Last fall I had the immense pleasure to share my knowledge of photography, styling and Adobe Lightroom editing with the following 10 incredible ladies last year October/November 2018. Some were bloggers, professional photographers, bakers and we even had a published author! 

The Creatives:

Gorgeous Cake made by Libby from Sift Baking

Libby, (supplied cake above) Cake Baker/Artist and owner of Sift Baking Co. 

@libbyluewho

Rockie, (above) photographer and make up guru and reviewer  

@lipstickaddictanonymous

@the.wunderkammer

Marie Lou, (above) photographer, food blogger and artist marielou.photography.com

@marielouphotography

Ira, (pictured above) Photographer, writer and social media influencer anhonestblog.com

@ira_yakobson

Irene,(photo unavailable)  photographer, writer, artist

@reenobeano

Nicole, (pictured above) food nerd and blogger nicoleburnsfood.com

@nicoleburnsfood

Nat, (Pictured above) photographer and owner of her photography studio NatCaronPhotography.com

@natcaronphoto

Chloe, (pictured above) photographer, scientific illustrator, food enthusiast 

@misschloegolightly

Jennifer, @thelemonapron

Jennifer, (pictured above) photographer and food blogger of thelemonapron.com

@thelemonapron

Amela,(pictured above) published author, photographer, food enthusiast

@theatrumvitae

A wonderful, talented group of ladies. Please do visit their digital channels.

Salad garnishing with Hippie Snacks

We were all present at the workshops for the same reason. Our love for beauty and our appreciation and respect for food. I realize this blog is 2 months overdue, but life and work got in the way. Better late than never!

A special BIG thank you to all our sponsors who made our workshops extra special with props, ingredients and gifts.

Mushrooms generously donated to us from Produce Made Simple

Sponsors:

Hippie Snacks

“Delicious non-GMO, vegan, GF snacks made from whole food ingredients.”

www.hippiesnacks.com

@hippiesnacksorganic

Hello Flavour 

“Introducing HelloFlavour.ca from McCormick Canada. Follow HelloFlavour.ca for flavour inspiration, recipes and meal ideas”

www.helloflavour.ca

@helloflavour

SweeTango Apples

“SweeTango apples are unmistakably crunch and sweet with a lively touch of citrus, honey and spice”

www.sweeTango.com

@SweeTango_apple

Produce Made Simple

“The Ontario Produce Marketing Association is a non-profit association responsible for facilitating trade and promoting the consumption of fresh fruits and vegetables. The OPMA is funded by its members, comprised of companies working within the produce industry such as growers, wholesalers, shippers, and retailers.”

Www.producemadesimple.ca

@producemadesimple

Gwillimdale Farms 

“Gwillimdale Farms is family owned and operated by The Hambly’s. Our President, John and his children are 4th and 5th generation farmers. Today, we are one of Ontario’s largest growers, packers & shippers of fresh root vegetables.”

www.gwillimdalefarms.com

@gwillimdalefarms

Sift Baking 

“Signature and custom cakes for life’s celebrations – birthdays, fancy dinners, anniversaries, weddings, or a simple get-together with friends. Let me help you be the hero of your next party. Bring on the cake!”

www.siftbaking.com

@libbyluewho

A a special thank you for documenting the event goes to Alexa of @ajfernando. XOXO

Couldn’t have done it without these incredible products and partners. Merci Beaucoup!

When foodies get together,  we eat, we laugh and we create friendships and bonds that last forever. Thank you ladies. xo

Chocolate Swiss Meringue cookies supplied by Libby of Sift Baking.

Still Life Styled by Ira Yakobson

Beets and Onions provided as props and gifts to the participants by Gwillimdale Farms

Mini cakes made with Hello Flavour’s Club House spices and extracts and topped with Hippie Snacks

Fresh SweeTango apples. Participants had a blast crunching away at the Guinness World Record for “Loudest Crunch of an Apple” (March 2016) “

Chocolate/orange and coffee cake with macaron tower made with Hello Flavour spices and garnished with Hippie Snacks

Beautiful 12 grain soda bread brought by one of the participants Amela @theatrumvitae

 Jennifer of @thelemonapron brought this beautiful pie!