I haven’t been posting as frequently as I’d like over the last two weeks. First it was the new job, and then this week I was bedridden with a nasty stomach virus. Between the two, I haven’t had any time for recipe development or even the energy to cook or desire to take photos when I’m hungry (seriously, it’s tough enough on a good day). Fortunately, I had this little gem saved up for just such a time. Perfect for fall, these burgers are sure to be a hit with veggie lovers and meat eaters alike. The thing is, these don’t try to taste like meat. They are what they are, and the result is pretty fantastic. Continue reading
I’m just gonna go ahead and say it. This salad is pretty awesome. As I’m sure you know by now, I’m a huge fan of the meal salad, and this one definitely falls into that category. It’s inspired by the incredible salad I had at Avoca cafe in Belfast, which I mentioned in my first travel post last month. The base ingredients are almost the same, with the addition of some almonds for crunch and some goji berries for sweetness, but the dressing is all my own. This is an incredibly hearty, satisfying, and flavourful salad that will leave you feeling full but not overly stuffed – just perfect for this cool fall weather we’ve been having. And it’s pretty. Continue reading
Sometimes inspiration strikes when you least expect it – like a jolt of lightning from the celestial sphere – and sometimes it comes in fits and starts, with a half-formed idea materializing here and another somewhere over there. Recipe development tends to be the latter for me, but the emergence of an idea, and then an improvement on that idea, still never fails to surprise me. For example, sometime a while back I decided I wanted to do another granola recipe and started running through fruits and flavours that I like. With apple season upon us the answer came pretty quickly – I’ve already got apples on the brain – but the question of where to go from there eluded me. I didn’t just want apple granola, and apple cinnamon has been done before (and many times over). Continue reading
As promised, I’d like to share with you some tips and tricks for feeding yourself with minimal resources while on the road. Making do with poorly equipped kitchens and poorly stocked supermarkets was tough at first, but I’d like to think that we can now put the “hostel dining” notch on our respective culinary belts.
Achieving the proper cookie texture is no mean feat, let me tell you. If you’ve ever left cookies in the oven for “just one minute more” in the hopes of realizing a crunchy crust, only to pull out little blackened pucks of despair, well, join the club, my friends. Finding the right balance between chewy and crunchy takes real finesse, and I’ve burnt more than my fair share of batches in the attempt. I’ve also made many cookies which resemble muffin tops more than anything else, which, while delicious in their own right, were not what I was going for. So when I set out to develop a cookie recipe that could perform that holy grail of a balancing act, it was with more than a little apprehension.