STEMS & FORKS

Beautiful musings of flora and fare.

CANCELLED due to COVID- Paris In Spring: Photography Food Styling and Editing Workshop Saturday March 14th and Sunday March 15th 2020

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Paris Photography/Editing Workshop Saturday March 14th and Sunday March 15th

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.

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Curried Potato and Parsnip Soup

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Paderno Wooden Spoon and Paderno Variable Speed Immersion Blender

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

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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

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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?

Paderno Power Blender
Paderno Power Blender 2-Litre jar is shatter-,scratch- and stain-resistant, as well as BPA-free.
Paderno Power Blender’s Vortex Blade Technology is specially-designed to circulate food while blending or chopping for perfect, consistent results

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. …

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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!

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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.

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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.

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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.

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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. Punch dough down once, 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/