figs, figs, figs

I am currently working on typing in the dark with one hand, while the other hand cares for baby. It takes a good bit longer than normal, but in the meantime, I love the cuddles. So I guess I'm a good chunk busier, as nearly everything gets interrupted in the process. I am convinced that many women lose their pregnancy weight because babe conveniently wants to eat at the exact same time. And short of being spoon-fed by someone else... getting to eat can easily become a production for Moms, or at least me, cooking aside. I don't know about you, but when I'm busy, I still want to eat and eat well at that. And who isn't busy baby or not? Food still has to be tasty, and not necessarily complicated. Dishes which exemplify the individual exuberance of an ingredient without being overwhelmed by other flavours. I like the simplicity of this recipe, but more importantly the ingredients involved. There isn't one ingredient which I couldn't tout endlessly as "the best thing ever", and happily chirp about their individual yumminess. I could pathetically wax poetic about figs alone for hours on end. Apologies already for Ripe figs are so succulent and juicy, but also have a deliciously delicate flavour that is effortlessly highlighted by something a little sweet. Mascarpone seems so very sinful, and calorie-wise it certainly packs a punch. But I'm still a sucker. Then the balsamic just adds a little tang to the party, and another hint of sweetness too. Do keep in mind that I am not using balsamic vinegar that I would on a salad, but essentially a reduced form of balsamic. It is becoming easier to find in gourmet shops, but I did happen to come back with it from La Perla Salumificio in Langhirano, Italy. Yes, I was a little dismayed to find the same thing after arriving at home... It isn't impossible to reduce from balsamic on the stove, although watch your nose hairs! Alternatively, an aged bottle of balsamic can also be used, at your pocketbook's peril of course. Honey is a classic pairing that is easy to find in the pantry in a pinch. Figs, Mascarpone, and Balsamic Crema Ingredients for one serving: 2 figs, sliced in quarters 1/4 cup mascarpone cheese 1 tbsp sugar, more or less drizzle of balsamic crema, reduced balsamuc, aged balsamic, or honey 1. Combine the sugar with the mascarpone using a fork. 2. Using two spoons, create a scoop of mascarpone, but it doesn't need to be too fussy. Place on the serving plate with the sliced figs. Drizzle with something sweet, and enjoy!
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super moist chocolate cake & to-die-for nutella frosting

There is absolutely nothing that can be said to make me stop you from liking this cake. I suppose it is possible for you to like the nutella frosting more than the cake itself, but that remains to be seen. It truly is to-die-for. You don't have to take my word for it. But you should. The only thing wrong with this recipe, is that you probably haven't tried it yet because you are still licking the screen, and I really can't help you there. I'm still dealing with withdrawal. No it doesn't look like much, but a little mouse, aka husband, thought that he would generously get me a piece of cake before I had taken pictures of it. How thoughtful. Well, for me, and perhaps not so much for you, since it doesn't look quite as pretty as it really, truly was. And you know, Jeff was being helpful since pregnant women are supposed to eat their greens and all. Yes, there is some sautéed puréed spinach in this cake. If you can taste it, you have issues. Serious issues. Even Dad can't taste it, and that is of nearly epic proportions. I can't really blame Jeff for taking a few pieces of cake out of the pan, as he did also enthusiastically frost the cake. Yes, that means he got to lick the beater. Not that I ever, ever, do such a thing, but I slightly envious of someone who does. Super Moist Chocolate Cake & To-Die-for Nutella Frosting Ingredients: 2 cups flour 1 cup sugar 3/4 cup cocoa 2 tsp baking soda 1 tsp kosher salt 2 eggs 1 cup buttermilk (or make your own) 1/2 cup canola oil 1 cup boiling water including a shot of espresso, or a cup of coffee 1 tsp vanilla 3 tbsp steamed and very finely pureed spinach (I keep a container full in the freezer) 1. Pre-heat the oven to 300 degrees Fahrenheit. Yes, this seems low, but will help to keep the cake from rising in the middle and cracking. 2. Grease or spray a 9x13 baking sheet. 3. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. 4. Add the eggs, buttermilk, canola oil, coffee, vanilla and spinach to the dry ingredients before mixing. 5. Mix together just until combined. 6. Pour into the prepared baking pan, and place into a pre-heated oven. 7. Wait 60 minutes, or until an inserted toothpick comes out clean. To-Die-for Nutella Frosting Ingredients: 1 cup nutella 1 tbsp softened butter 1 cup icing sugar 1/2 cup heavy/whipping cream 2 tsp vanilla 1. In an upright mixer with a whisk attachment or food processor, thoroughly combine the nutella with the butter. 2. Slowly add the icing sugar, and scrape down the sides. 3. Add the heavy cream, and the vanilla. Combine. If the frosting appears too thick, add a touch more cream. 4. When the cake is cool, ice the cake carefully with a spreader. This frosting will be thick, but not so thick that it is impossible to ice the cake. 5. Enjoy!
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taro root & pork spring rolls

I think I was terrified of frying. It seems like all the stories of houses burning down are from ubiquitous pots of oil on the stove left unattended. I am getting over it, however, because it is so very worth it. And sure, I can see how an oil fire could scare anyone off. But after you've fried a few times, it's really not so bad or so terrifying. Potentially messy, a tad greasy, sure. The results though, are definitely worth the clean up. I don't leave the stove unattended, so I'm pretty certain I'm covered there. Fingers crossed! These spring rolls are incredibly mouth-watering. They are a little salty and a little sweet, and when dipped in the dipping sauce, even a little spicy. Okay, so they are downright irresistible. I had tasted taro root before, but I didn't know the flavour until a couple awesome students I teach introduced me to spring rolls with taro root inside. I was enamoured, and couldn't stop eating. It's a good thing they said that I get extra "for the baby". I purchased the root at T&T market in Calgary, and it came already peeled. Apparently it can get quite slippery if you are peeling it yourself, so be careful! A package of small spring roll wrappers can be found in the freezer section of many markets. Add 3 cloves of minced garlic to a large bowl, this makes a LOT of spring rolls. You might want to call a few friends or even freeze a portion of the filling. Using the grating attachment on the food processor, or by hand, finely grate the taro root and add it to the bowl. Then grate an onion, and don't cry, it will be worth it! Grated carrot adds a bit of sweetness, and a heck of a lot of colour. Once you've added the ground pork, fish sauce, sugar, ground pepper, and salt, you are ready to start making the scrumptious packages. Lay a couple tablespoons of filling across the widest portion, and then fold across the nearest corners. Next, you will need to roll the wrapper snugly against the filling. The remaining edge needs a little dab of beaten egg white to help seal everything tightly inside. If the spring rolls don't have you licking your lips, this tangy dipping sauce will. Taro Root and Pork Spring Rolls Filling: 3 cloves of minced garlic 4 cups of shredded peeled taro root 3 cups of shredded carrot ( 4 medium sized carrots) 1 cup of shredded onion (1 medium onion) 1 lb of lean ground pork 1 tbsp of fish sauce 1 tbsp of granulated white sugar 1 tsp of kosher salt 1/2 tsp freshly ground black pepper 1 package of 25 spring roll wrappers, defrosted if frozen 1 egg white canola oil, enough to cover at least one inch of the bottom of the pot 1. In a large mixing bowl, combine the garlic. taro, carrot, onion, pork, fish sauce, sugar, salt, and pepper. 2. Beat the egg white, and set aside with a pastry brush. 3. Open the package of spring roll wrappers, and cover with a damp towel. 4. In a deep-sided saute pan or dutch oven, heat the canola oil to 365 degrees Fahrenheit. 5. Place a couple tablespoons of filling into each wrapper. Close in the ends of the length of the wrapper, and roll up nearly the rest of it. Leave the final corner to be sealed by the beaten egg whites. Set aside until ready to fry. 6. Using tongs, place a couple spring rolls into the oil. Be careful not to add too many, or the temperature of the oil will dip too low, and you'll have greasy spring rolls. Continue to fry them until they are deeply golden brown, then they are ready to be removed to paper towels on a rack. Let cool at least a couple minutes. Serve quickly. Spring Roll Dipping Sauce 1 tbsp fish sauce 1/4 cup yellow/brown sugar 2 tbsp hot water 1 tbsp fresh lemon juice 1 tbsp sambal oelek 1. Dissolve the brown sugar in the hot water. Whisk together with the remaining ingredients. Serve along side the spring rolls.
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lemon ricotta pancakes with lemon curdiness

It looks like a mess. But don't the best things come from messes? Perhaps that's just my excuse for the intermittent state of the kitchen. But these lemons don't look too stressed about it. So I guess I'll ignore it too. Pancakes. Sometimes, I just need pancakes. Really thick, and fluffy pancakes. Is there anything better than pancakes on a lazy weekend morning? I'd be very surprised if there was. I'll admit, that sometimes just a plain old pancake won't do. Not that pancakes aren't fine and good all on their own, but sometimes it takes a little something extra to really let them sparkle. I decided that I needed lemon ricotta pancakes. But I wouldn't want them to be lonely, what a terrible fate that would be. Instead these pancakes were destined for a life with lemon curd, maple butter, and pomegranate seeds to complete the show. Cream Puffs in Venice, another food blog, always seems to have the best pancake recipes I've ever tried. So I couldn't say no, when I found a recipe for ricotta pancakes by Bill Granger. I honestly hardly ever have exactly the ingredients on hand for any one specific recipe, so I tweaked it with buttermilk instead of milk, and wanted to use lemon zest instead of orange zest. I sandwiched these pancakes inbetween some lemon curd, which sounds so lovely and light. Unless you haven't made it before, and then you'll discover that it is virtually all butter and eggs. This is why it is oh-so-fabulous of course. A dusting of icing sugar might be tacky these days, but alas, not when it is snowing outside, and the tang of the lemons just needs a tad of extra sweetness. Pomegranate seeds are a little extra festive and fun, especially when raspberry season is over. These are the ultimate entertaining pancakes. Want to have a showstopping brunch? Try telling your guests that you are serving lemon ricotta pancakes with lemon sandwiched with lemon curd and completed by a a spray of pomegranate seeds. mmm! Everyone will be in awe with the deliciousness lemony goodness these pancakes deliver. Start with the lemon curd; best bet is to make it the night before. Lemon Curd 1/2 cup butter 3/4 cup fresh lemon juice 1 1/4 cups sugar 1 tbsp lemon juice 6 eggs 1. In a saucier or medium sauce pan, over medium-high heat, combine butter, sugar, lemon juice and lemon zest. Cook until the butter has melted and the granules of sugar are no longer visible. 2. In a large heatproof bowl, whisk eggs. Whisk vigorously, while pouring in about 2 separate 1/2 cups of hot lemon liquid. Once combined, transfer the egg mixture back to saucepan, and continue to cook, over medium-low heat, stirring constantly until mixture thickens and coats the back of a spoon, about 5 minutes. 3. Cover the surface directly with plastic wrap. Cool in the fridge until ready to use, ideally 6 hours. Lemon Ricotta Pancakes (adapted from Bill Granger) 1 1/2 cups, 425 g, ricotta cheese (12% fat content if you can find it) 1 tbsp sugar 3/4 cup buttermilk 4 eggs, separated 1 cup plus two tablespoons of all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 1 tsp. vanilla 2 tsp. finely grated lemon zest 1. In a large bowl, combine the ricotta, sugar, buttermilk, and egg yolks with a wooden spoon. Set aside. 2. With a fork, combne the flour, baking powder and salt. Add to the ricotta bowl, but do not overmix. 3. Add the vanilla and and lemon zest. 4. In an electric mixer, beat the egg whites until stiff. 5. Using a spatula, gently fold the egg whites into the ricotta mixture. 6. In a non-stick pan, heat enough butter to just cover the bottom of the pan. Using an ice cream scoop, add scoops of batter to the pan. Be careful not to raise the pan past medium-high heat, to allow the middle of the pancakes to cook without burning the outside. Allow room between the pancakes. Add more butter between batches of pancakes. 7. To serve, place layers of lemon curd between the pancakes, and a little more for the top. Serve with maple syrup, or a ratio of 2:1 of barely melted butter and maple syrup (SO GOOD!), pomegranate seeds, and a dusting of icing sugar.
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braised pork with cherries

As you might know by now, or might be frightened to know, that I can easily become obsessed with a specific food and let it completely overtake my life until I have mastered it. Sadly, I am a master of none, but I willingly continue to try regardless. Currently, the rage is pork. We've had an ongoing relationship for years, but this affair isn't exclusive. It includes any meat that can be cooked until fork tender and requires virtually no utensils, maybe just a straw, or a good swack of bread. Cheap cuts of meat cooked right, are not the easiest feat, so I consider it a noble challenge, of which I have failed quite miserably too many times. The secret? Time. It is almost sickening how often recipes are deemed as easy or simple or fast, but ultimately, there is a lot to be said for just taking the time to cook something which isn't a lot of work, it just takes a very, very long time. In fact, I almost feel lazy with this recipe, as I watch Jeff dash around the kitchen, hastening, to roast potatoes, since, of course, I had already worked so very hard creating braised pork. Being able to cook simple foods well is an ongoing rage; cooking things like a pork shoulder. FYI, this is also sometimes, called pork butt, or even pork butt shoulder. At the butcher, they will ask are you making pulled pork? Say yes. This is the stuff you want. Then cook it for what seems like even longer than forever, and in the process, discover that the best things are not only worth waiting for, but are also worth attempting to perfect. A little bizarre to obsess about these things, sure. If it weren't for a deep yearning for flavour, and my own personal desire for food which requires some labour (of love), then perhaps everything would be easier. Fortunately, I think all of this experimenting and extensive research is starting to pay off. The technique might almost be right. And how easy, right, is to achieve, just as I was starting to doubt its existence. And then? Eureka. Try it - fortunately, good things are achievable, and tasty too. Braised Pork with Cherries Serves 4-6 5-7 hours cooking time 4-6 lb pork shoulder (butt) roast, bone-in 2 tsp extra virgin olive oil 2 medium white onions, sliced 1 cup full-bodied red wine 2 cups chicken stock 2-3 cups of fresh pitted cherries 3 tsp coarse sea salt 1. Using the stove-top and a deep sauté pan or dutch-oven, heat the olive oil over medium high heat, nearly until it starts to smoke. Carefully, using tongs, add the pork, and brown all sides resulting in a golden caramel colour. Just before browning the last side, add the onions, and cook in the oil which has formed. Add salt evenly throughout the pan. Do be sure to leave all of the rendered fat in place, as this is the main flavour of the dish. This process will take approximately 30 minutes. 2. Turn the temperature down to medium-low, and pour in the wine and chicken stock. Cover the pan and wait, approximately 4-6 hours, or until the meat is literally falling off the bone. Check with a fork. Be patient. Occasionally, turn the meat. If you need to leave the house, turn the oven to 300F, and continue the braising process in the oven. 3. Pit the cherries. 4. When the meat is fork tender, heat the oven to 375 degrees F, and place the pitted cherries on top of the roast. Spoon some of the broth that has formed on top of the meat and cherries. Place the pan, uncovered, into the pre-heated oven for another 30 minutes. 5. Turn on the broiler, and slightly carmelize the cherries. Remove from the oven and serve, spooning over the broth over the top. Serve with good crusty bread.
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brilliantly beautiful burrata; grilled radicchio burrata bundles

You would assume that since burrata is an Italian cheese, and relatively unknown, that I would have first savoured its indulgences in a tiny hilltop village somewhere in Italy. This is where Burrata would normally be found, and that's only if you're lucky enough to find someone willing to share it. When I asked my Italian hairdresser if I could get any in Calgary, it became conclusive to him that I am certifiably nuts. Not only was he speechless, but a little concerned that I might actually make some kind of pilgrimage to Italy, and then along a scarily narrow goat path, to find some of this good stuff. Burrata has to be one of the milkiest cheeses I've ever found. It isn't rich and creamy like a brie or camembert, but more like fresh wholesome milk which is sweet and delicate. If you taste particularly carefully, there is the taste of farm; of wide pastures, and fragrant flowers. Mostly though, you're in it for the texture. While fresh mozzarella should be tender, not tough, this isn't always the case; burrata is like the most tender mozzarella imaginable, it's virtually spreadable. Burrata has to be fresh, it has a shelf life of only three weeks - that's from cow to disposal. It's practically still mooing. No wonder this stuff is hard to find, who would be willing to schlep this stuff around, since it spoils so quickly? It surely couldn't be much of a money making venture, but more of a labour of love. Lucky for Americans, La Gioia, in California makes burrata, and it's good stuff. Jeff and I enjoyed it during a particularly memorable meal at Lark, in Seattle, and became obsessed with being able to find it in Canada. Two years later, we only just recently found some at the South Italian Centre in Edmonton. Unfortunately, the burrata was already old, and quite bitter. I should also add that Edmonton is at least three hours away, and not at all convenient just for cheese, but closer than Italy. Now I do find it hard to justify the cost and environmental impact that importing food halfway around the world, and I do make an effort to buy foods from as many local producers as I can. However, I do also find that there is only so much cheddar, canola oil, and venison I can take. But upon rare occasion, a luxurious, but simple, burrata is alright. At least, the original maker of the cheese had to have some knowledge and skills to be able to make it, and it could likely only come from a fairly small farmer. At least it isn't mass-produced, and maybe one day someone will make it closer to my home. In the least, I try to reflect upon where my food actually came from, and recognize that can perhaps do better in other areas to compensate as much as possible, even when it seems impossible. After extensive inquiring in Calgary, we found that Bite Groceteria, in Inglewood, was bringing in some burrata, and called me straight away. And the burrata is wonderful. Perhaps the best I've ever had, and yes, I did venture to enjoy it in Italy (twice), although without meandering down a goat path. Burrata is best served at room temperature, or just above. Like any exquisite ingredient, it doesn't require any fancy preparation other than maybe to be served with sliced bread. Anything much else, would waste the burrata's naturally goopy texture. Although, I did want to prepare something with the burrata, plus I had some radicchio and prosciutto in the fridge. Using, just a little bit of burrata (so I could save some to eat and enjoy the beauty of the burrata itself) I created little bundles of goodness by wrapping a little prosciutto, and some cheese in a leaf of radicchio. Jeff grilled them for a short time, trying to prevent the radicchio from burning, and only warming the cheese, being careful to keep it from liquefying. A little balsamic at the table, just helps to counter the richness of the burrata, and the bitterness of the radicchio. These are tasty, and a little like receiving a surprise gift; just what is inside? It is a little playful. I had made something similar with a fresh mozzarella, and that can also be very good, especially for entertaining friends. Grilled Radicchio Burrata Bundles serves 4-8 as appetizers 1 head radicchio, yielding 8 leaves 4 slices prosciutto di Parma 1 ball burrata best-quality aged balsamic vinegar, or a balsamic reduction *(take less expensive stuff and boil off the water) sharp toothpicks 1. Pre-heat the grill. 2. Using a paring knife, carefully remove the core of the radicchio head. Delicately separate the leaves of the radicchio, with as few tears as possible. 3. Tear each slice of prosciutto in half, and place each slice inside each cup of each leaf of radicchio. Add a tablespoon of burrata on each piece of prosciutto. 4. With a toothpick in hand, gently roll the top and bottom sections of the radicchio towards the middle. Then fold the sides over the middle, and secure with a toothpick (or two), minding that it doesn't completely go through the other side of the package. 5. Grill just until the leaves on top start to turn colour, the idea being that the cheese needs to be warmed up, and the radicchio just gains a slight essence of the grill. 6. Serve immediately with a drizzle of balsamic vinegar.
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