This post was sponsored by Paderno Kitchenware.
Lace Cookie Coffee Ice Cream Sandwiches
Three Mushroom & Spinach Potstickers
SOLD OUT. Through the Looking Glass: Photography & Editing Workshop Toronto February 22nd and February 23rd 2020. An introspective session bringing soul back into photos.
A Photograph…captures a moment, an essence, a vision, a memory. It reveals the soul of the subject but more the soul of the person behind the camera. It is one of the strongest mediums to tell a story, and in recent years, it has become the most accessible, democratic form of art and expression.
Today, particularily through social media we are overwhelmed with visual diaries. Windows into the souls of our sisters, friends, celebrities and even pets. This was not the case 25 years ago when smartphones didnt exist. Photography was different. Every frame mattered in an age when camera live views didnt exist and film rolls were expensive to develop.
On Saturday February 22nd and Sunday February 23rd, I will be hosting a workshop that will go back to the way we photographed. With meaning, intention and purpose. Through elements such as props, light, angles, composition, botanicals and editing, the simplest food or subject can be transformed into an opulent visual story. Learn to stand out from the ever growing saturated crowd of “photographers” and tell your unique narrative. To photograph the soul of your subject as if it were your own through today’s looking glass; the camera.
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CANCELLED due to COVID- Paris In Spring: Photography Food Styling and Editing Workshop Saturday March 14th and Sunday March 15th 2020
Saturday, March 14th and Sunday, March 15th 2020
Paris…the most beguiling place to be during spring. She gives us blossoms of pink magnolias, warm sunbeams and soft rain mists. She sings with her gothic church bells, high and clear as her notes dapple the narrow cobble stoned pathways to lead us to scents of perfume and warm sweet bread. She’s centuries old and yet Paris still breathes and exhales art and culture with ease and abundance. She is a Goddess. The unrivalled Venus on earth and the ideal backdrop to reload oneself with creativity, memories and inspiration.
…Curried Potato and Parsnip Soup
This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.
And just like that, the summer break is over, the kids are back in school and we find ourselves pulling our duvets out from the cedar closet. It’s my favourite time of year. That time sandwiched between summer and fall when the evenings are chilly enough to start serving hot soups with bread and slurp by an open fire.
This curried potato, parsnip soup is the perfect weeknight soup. It’s fast and easy to prepare…20-25 minutes tops. And it’s full of potassium, rich in antioxidants, fibre and vitamin C. Typically cream is used for potato soups however this recipe calls for plain Greek yogurt. Use low fat plain Greek yogurt to make it less calorie rich.
Any powdered curry should work here. I tend to like a bit of heat and thus used 1 tablespoon. Feel free to reduce this to 1 1/2 teaspoons to make the curry flavour mild. Be creative with toppings. Pictured here i used croutons and crème fraîche then sprinkled with some fresh dill and toasted walnuts. Alternatively you can use are pea shoots, pumpkin seeds, chevre, parmesan or bacon bits.
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Tahini Maple Syrup Brownies
The post was sponsored by Metro Ontario. All thoughts and opinions are my own
Peanut butter, dry roasted nuts and my childhood favourite, Pirate peanut butter cookies. I loved peanuts and anything peanut. However, as of 2008, I have not had any peanuts. That was the year we discovered my daughter was allergic to peanuts and was classified as anaphylactic.
The first question I always get from young mothers is, “How did you find out?”. My daughter was 2 years old and a typical toddler. She was a super picky eater when it came to meals. In retrospect, this was a good thing. The day we found out was when I decided to share my peanut butter and jam sandwich. It was a first for Moineau. She took one bite and spat it out with disgust. Moments later, she broke out with a rash around her mouth. After seeing an allergist and getting tested, it was official. She was severely allergic to peanuts.
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Grand Marnier Strawberry Dulce De Leche Pie
This Post was sponsored by Paderno. All thoughts and opinions are my own.
I was tempted to name this pie “Strawboffee.” Doesn’t seem to roll off the tongue as well as Banoffee does it. But in all fairness, I wanted to pay homage to the infamous British pie the Banoffee: a portmanteau of its two main ingredients. Bananas and toffee.
So instead I called it a Strawberry Dulce de Leche Pie which doesn’t do the tart justice. But I couldn’t name it “Crushed digestive cookie crust, layered with a rich dulce de leche, with red strawberries macerated in Grand Marnier, topped up with a massive fluffy cloud of Chantilly cream and shaved chocolate Pie,” now could I?
In this recipe, I made the dulce de leche by cooking the milk slowly in a Bain-Marie. Feel free to make your own homemade dulce de leche or boiling down the can of sweetened condensed milk in a pot. Frankly, I have never tried doing the method of boiling the entire can for an hour. I’ve read a few horror stories of it exploding mid boll! If you do boil the can please make sure the can of condensed milk is constantly and fully submerged in the boiling pot of water the entire time it is boiling. About 1 hour to boil is what I read online. The trick I’ve used below is cooking the condensed milk in the oven for an hour and a half in a Bain-Marie, a hot water bath. To slowly and evenly cook the condensed milk into a thick caramel toffee. …
Raspberry Beet Smoothie Cake
This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.
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.
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.
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!
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Gochujang White Wine Nova Scotian Scallops. Made with Nobilo Sauvignon Blanc & MSC Scallops with Raddichio and Mandarin
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.
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Rhubarb and Cherry Sheet Cake With Cream Cheese Frosting
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.
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