All posts filed under: Cook with Me!

Morning Cake with Pumpkin, & Pistachio Streusel

Tell me all the things you enjoy about Autumn. And don’t worry, its okay if Autumn isn’t your season. No judgement here. But maybe there’s a characteristic about it that you appreciate. The golden evening light, the leaves changing colours, cooler weather, or maybe your a pluviophile like myself and love the rainy days. Either way you feel about it, it is indeed the season I prefer over the other three. I feel rejuvenated in Autumn. Theres a feeling of newness in the air and I breathe it in deeply. Its so much more than changing of the harvest and what makes it to your dinner table. Its a season that exudes the joy of gathering together. Gathering together around fire pits, along porch verandas and the holding of hands down neighborhood streets. Its mornings met with slow sunrises that you’ll actually get to catch if you’re a late riser. It doesn’t have to be Autumn for me to be in the baking mood. I know some refuse to turn on their ovens during the …

Cured Egg Yolks

So, I think we should start this off on a note of honesty. I rarely make cured egg yolks because it calls for such an inordinate amount of sugar and salt and you can’t really reuse it once it has absorbed all of the moisture from the yolks. But if you have egg yolks that are still intact from making meringue or an egg white omelette, then this is one of the many things you can do with them. Remember, no yolk left behind. The process is simple and nothing to be intimidated by. You could even do this with your kids, if you have them, but if not – then by yourself or your significant other is just fine. This technique is guaranteed to impress your friends, assuming they aren’t already in the ‘egg preserving’ circle. When I first made these, we had to take off to East Tennessee for a week because my mother-in-law passed out, hit her head and was hospitalized. So, my yolks actually sat in the fridge for 9 days …

Bulleit Bourbon Banana Curd

  The first time I made The Faux Martha’s Banana Curd, I knew it wouldn’t be the last time. It took no time to make and it was pure unadulterated joy in a jar if you know what I mean? So this week when I realized the bananas on the counter wouldn’t be consumed in time, it only seemed natural to revisit this recipe again. But I wanted to do something slightly different this time – I wanted to up the ante, so the addition of bourbon only felt right. I enjoy how cooking with alcohol can transform what you’re making into something a little more magical than what you started with. And bourbon is one of the alcohols that I enjoy adding to my desserts. I think you’ll enjoy this addition to an already delicious fruit spread/topping. I didn’t eat a lot of bananas growing up because they made me itch, but if they were cooked in something, it didn’t seem to bother me as much. I talked about this allergy in the previous …

Roasted Grape Vinaigrette

I hated grapes as a kid but I made an exception for them if they were peeled. Yes, I was that kid and it still pertains to some tannic skinned fruits today. I also didn’t like the seeds which just made me all kinds of high maintenance for my mom when trying to get me to eat them – whether it be an afternoon snack or snook into my Marvel comic laced lunch box. And then when I was around 6 or 7, I’m not sure, we found out that I was allergic to everything that bloomed or breathed in nature. It was a rough life as a kid but it was a good life nonetheless, once you find out all the things you’re allergic to, you simply calculate your next move, like chess, and carry-on. There were moments when I’d reach for something and forget to read the label, a few arm scratches later and all my senses were aroused and I was scrambling for Benadryl and a puff of my inhaler. Yes, allergies …

Roasted Radishes & Garlic Aioli

The winter entered through the back door a little prematurely. Autumn was slowly taking steps backward to make way for the hues of blue, the last leaves to fall away from the branches of soon-to-be withered trees. You know, the ones that cast shadows behind the street lights at night. I’ve become used to hearing the wailing of those who lament winter’s arrival; grumbling  about how their desire for summer to come back because the spring time wreaks havoc on their allergies.     As a child I had both allergies and asthma, two diseases that still bring me grief today. But I still have an appreciation for every season because the details are different; and the arrival of spring blooms versus the color change of the leaves in autumn are all things to be appreciated. And winter’s vegetables are some of my favorite to consume. The vibrant shades of cabbage nestled against the neutrals of potatoes and a splash of hearty greens all ready to be made into delectable soups, stews and pickled things …