Cook + Eat
My beautiful, fabulous sister has started a company called Topt that reimagines toppings and spices for the amateur chef. Check them out here to revolutionize your eating.
My fave ways to enjoy topt!!
Love you soy much on shrimp shumai
Chipless salt & vinegar on avocado toast
Loco for Coco on oatmeal with banana
Pesto, please on hard boiled eggs
Banana bread-less on toast with peanut butter
BBQutie on grilled eggplants and zucchini
My favorite health dinner. Feel free to add/subtract ingredients as you like. Basic idea is:
Orecchiette with peas and prosciutto
Baked white fish with vegetables (I like tomatoes, green olives, and green onions)
Arugula salad with lemon/olive oil dressing, parmesan, and cherry tomatoes
Soft scrambled eggs are an art. I like to think that anyone can make them by following my simple steps below. Most importantly, you’ve gotta be patient!! Enjoy :)
Melt a tiny bit of butter in a pot (not a pan!) for about 1 minute.
Crack 3 eggs into a bowl and whisk for 30 seconds with a fork until fluffy.
Turn element down to very low heat.
Pour eggs into the pan and use a spatula to continuously move the eggs around while on low heat.
The eggs will take a while to cook, but as soon as they get to that perfect gooey consistency and not a minute later, take them out and plate immediately.
Enjoy with avocado, pesto, sauteed mushrooms, or toast!
If you're a fan of the Momofuku Milk Bar like me (now rebranded just 'Milk Bar'), that means you've also taken their classes. Located at their offices in Williamsburg, the class is a step by step tutorial of how to piece together their famous birthday cake. The formula becomes clear as you continue throughout the class, and you realize how cost-effective it is. For instance, they cook in sheet pans, cutting out circles and half circles to form the cake's layers and using the left over crumbs to make birthday cake truffles. The beauty of this is that the formula can be applied to all different flavours of cakes. They've created a few themselves, but the possibilities are endless!
Looking to bake a cake for a party, birthday, special event? Try the simple recipe linked here and mess around with some of these flavour substitutions. For each cake there's a cake, crumbs, and icing.
Apple Pie: Apple cake, cinnamon frosting, roasted apples and cinnamon toast crunch crumbs.
PB&J: Vanilla Cake, Strawberry frosting, peanut butter crumbs.
White Chocolate Orange: Orange cake, white chocolate icing, white chocolate crumbs, decorate with candied orange peels.
Biscoff Cookie: Vanilla cake, caramel icing, and biscoff cookie crumbs.
Nanaimo Bar (Canadian Take!): Custard icing, Chocolate cake, and graham cracker/coconut crumbs.
Lemon bars hold a special place in my heart! They were my grandmother’s favorite dessert and she would always make them when we went to her house for Sunday night dinner.
She is British, so the meal would be awful every time, of course. But I would always look forward to lemon bars for dessert and I know that she would too.
A classic and an all-time favorite.
Lemon Bars (Adapted from the Tartine Cookbook)
The crust
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
3/4 cup unsalted butter, at room temperature
1/2 cup pine nuts (optional)
The Filling
1/2 cup all-purpose flour
2 1/4 cups sugar
1 cup plus 2 tbsp lemon juice
lemon zest, grated from 1 small lemon
6 large whole eggs
1 large egg yolk
pinch of salt
confectioners’ sugar for topping (optional)
Instructions
Preheat the oven to 350 degrees Fahrenheit and grease a 9-by-13-inch baking pan (or line it with parchment paper).
To make the crust: sift the confectioners’ sugar into the bowl of a stand mixer fitted with the paddle attachment. Stir in the flour. Add the butter and pine nuts (if using) and beat on low speed just until a smooth dough forms.
Press the dough evenly into the pan. It should come 1/2 inch up the sides of the pan. Line the crust with parchment paper and fill with pie weights.
Bake the crust until it is a deep golden brown, about 25-35 minutes.
To make the filling: While the crust is baking sift the flour into a mixing bowl and whisk in the sugar until blended. Add the lemon juice and zest and stir to dissolve the sugar. In a separate mixing bowl, whisk the whole eggs and egg yolk with the salt. Add the eggs to the lemon juice mixture and whisk until well mixed.
Once the crust is ready pour the filling directly into the pan (leave the pan in the oven while you do this for maximum "setting" magic). Reduce the oven temperature to 300 degrees Fahrenheit and bake just until the center of the custard is set, about 30 to 40 minutes.
Let cool completely on a wire rack. Then cover and chill well before cutting. Cut into squares and dust the top with confectioners’ sugar, if desired. Enjoy!
As many of my friends know, I have an obsession with things in Jars. I’m a student ambassador for Jars by Dani, I bring my salads to work in jars, and my go-to gift is pre-measured cookie ingredients in jars.
So, I thought I would do a post on my favorite recipes in jars for you all. Here are some of my faves but definitely get creative and make your own!
The perfect combo, if you ask me. Here are 3 excellent ways to enjoy it!
Salad: Hard boiled eggs, roasted sweet potato, mixed greens, pesto, LOTS of salt and pepper.
Grain Bowl: Hard boiled egg, roasted sweet potato, roasted cauliflower, roasted brussels sprouts, green goddess dressing, farro.
Warm plate: Poached egg, roasted sweet potato slices, sauteed onions and spinach.
What to make for xmas dessert? A trifle? A yule log? No.
Gingerbread Cheesecake (The most delicious thing, honestly)
Adapted from Martha Stewart.
Ingredients
All-purpose flour, for dusting
1/4 recipe of the dough for Molasses-Gingerbread Cookies
4 tablespoons unsalted butter, melted
1 3/4 cups granulated sugar
2 pounds cream cheese, room temperature
1 teaspoon pure vanilla extract
4 large eggs
1/4 cup unsulfured molasses
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon finely grated lemon zest
6 gingerbread men (see above)
Directions
Heat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark).
Cinnamon buns are the height of luxury, if you ask me.
I always save these for a big hungover brunch or fun, decadent holiday occasion. They simply aren’t worth it unless you are putting 100% effort into these buns.
My Fave Bun Recipe (Adapted from Smitten Kitchen)
Dough
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups flour
1/2 cup caster sugar
1 large egg
2 1/4 teaspoons rapid-rise or instant yeast (from 1 envelope yeast)
1 teaspoon sea salt
Butter for pan
Filling
3/4 cup golden brown sugar
2 tablespoons cinnamon
1/4 cup (1/2 stick) unsalted butter, at room temperature
Pinch of salt
Glaze
4 ounces cream cheese, at room temperature
1 cup icing sugar
1/4 cup unsalted butter, room temperature
1/2 teaspoon vanilla extract
For dough:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed (30 to 45 seconds).
Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes.
Add additional 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky.
Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Lightly butter large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
For filling:
Mix brown sugar, cinnamon and pinch of salt in medium bowl.
Press down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter.
Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. With seam side down, trim ends straight if they are uneven and cut remaining dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Spray two 9-inch square glass baking dishes with nonstick spray.
Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls).
Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes, though yours, like mine, may take longer. Don’t skimp on the double-rising time.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
For glaze: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
If you aren’t a chef, it’s okay, I don’t fault you. But in your life you are going to have to figure out one thing you can make. Whether it’s bringing something to a potluck, impressing a significant other, or playing your part during family reunions, you need to figure out one culinary skill to pull your weight.
I love cooking, so this has never been a problem for me. However, my sister has figure out a sly way to get around this problem. A craftswoman at heart, skilled in table setting with an artistic eye, Jacquie has taken to “plating” as her chosen culinary contribution. **For non-chefs, other cop-out options are garlic bread, caprese salad (see previous entries), and alcohol (pretty self-explanatory).
The best of these options, however, is the cheese plate. Instantly impressive and a crowd-pleaser, become the cheese plater and never have to cook again!!
Instructions:
Choose some sort of fruit (grapes, apples, figs, dates all work nicely)
Choose a soft, brie-like cheese, a gouda, a sharp cheddar, and a manchego.
Don’ skimp on the crackers - my favorites are Rainforest crisp.
Choose some sort of fig or fruit jam.
Prosciutto, salami, other cured meats always add a great touch.
I’m always looking for ways to make avocado toast healthier and more delicious. Here are some of my fave versions of the classic.
Nature’s Harvest whole wheat bread, chili flakes, salt, and pepper. Side of soft scrambled eggs with tomatoes and spinach.
Ezekiel bread, arugula, sliced tomato, chili flakes, salt, and pepper.
Dave’s Killer Bread Thin-Sliced, poppy seeds, pepitas, poached egg, tomatoes and basil.
Margs are a way of life. Every time I make these I am transported to a lush beach on a deserted island. Rules are:
Must be wearing bathing suits to drink.
Lots of ice and lots of salt
Makes 1 Margarita
1.5 oz. Cointreau
1.5 oz. Casa Dragones Tequila Blanco (supporting female founders!)
1.5 oz. Fresh lime juice
1.5 oz. Sparkling water
Lots of ice
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The best part of summer in Southern Ontario is hands down peach and blueberry season. I make every excuse to include peaches in main courses, and here is one of my favorite renditions. Super easy to make alongside burgers or baked fish on a summer evening. Enjoy!!
Slice up San Marzano tomatoes.
Roast ripe peaches in slices in the oven for ~20 minutes.
Slice up buffalo mozzarella.
Arrange as shown.
LOTS of salt and pepper and basil if desired.
Pancakes are definitely a weakness of mine, so I figured out a way to make them healthier. These pancakes are all natural with no refined sugars, and they are high in protein. I like to top them with some berries and almond butter, but if you’re not into that here’s a great list of healthy toppings to choose from! (From Jamie Oliver, love him)
Sliced mango, coconut yogurt, coconut shavings, and lime zest
Fruit salad and fresh mint
Almond butter, raspberries, and honey
Cottage cheese, fresh herbs, bacon, and lemon zest
Smoked salmon, sliced avocado, fresh chives, and lime juice
Sliced figs, greek yogurt, and orange zest
Healthy Pancakes (Adapted From Green Kitchen Stories)
Serves 4
Ingredients
3 ripe bananas
6 organic eggs
1 tsp ground cinnamon
coconut oil, for frying
Make the batter:
Peel the bananas and mash with a fork.
Whip eggs in a bowl and mix it together with the mashed bananas.
Add cinnamon and stir to combine.
Fry the pancakes: Heat coconut oil in a frying pan on medium heat.
Pour 3 small portions of pancake batter in the pan at the time and fry the pancakes on both sides.
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Like you've never seen before
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