cooking
oatmeal coconut crusted brioche french toast
This French toast is soft, sweet and filling. The buttery, egg-infused brioche makes it especially rich, and the oatmeal coconut crusting gives it a little chew. We prefer our French toast swimming in a pool of maple syrup, but it would also be nice with a dusting of confectioner’s sugar and some fresh fruit. Brioche has…
Read Morelobster, bacon and gruyère crustless quiche
Happy birthday, Isa! I hope you’re having a marvellous day. I’m not even going to whine about the frigid temperatures and snow we’ve got here. I’m almost happy that you’re frolicking in the daffodils. Rosie Beaucoup was kind enough to share your crustless quiche recipe with me, and I made some in your honour. You…
Read Moreshrimp with fennel, dill and feta
Results from the inaugural Peruser’s Druthers poll are in! Sounds like y’all wanna hear about my almost-relationship with Gérard Depardieu, and I’ve gotta tell you: 2.0 was pretty relieved. But I won’t be telling you that story today. Nope. Because I’ve got a little situation with my left hand which makes typing un-fun. I’m lurching around the…
Read Moremango salad and the year of the sloth
In recent weeks, whenever I mention how incredibly lazy I’ve been as of late, my mother will respond with, “well, of course! After the year you’ve had?” And then she’ll go on to talk about how I went back to school, worked, and did all sorts of other things that I don’t really recall doing.…
Read Moreeasy summer pasta {crap no. 3}
. . . Here’s some more crap I’ve been meaning to tell you about: Summer has finally hit here in Nova Scotia. After about 40 days straight of rain, it’s hot and humid. Naturally, the first hot day in ages prompted the ancient boiler at the dance studio to kick in at full tilt, and…
Read Moresalad, chicken and cruise ships
. . . I have two worst-case vacation scenarios in life: Disney World and cruise ships. I mention this because I’m on a break from school this week, and people seem disappointed that I haven’t exercised either of those options to relax. If I were taken hostage by a nefarious street gang, either of those…
Read Morecarrot and leek soup
This soup tastes of carrots and a hint of wine. It’s flavour is gentle, so it pairs well with any number of main dishes, or easily stands on it’s own. I’ve been making it for years and years, and I’ll never tire of it. . . . Carrot and Leek Soup recipe: adapted from a…
Read Morechicken, veggie and rice soup/stoup
. . . I’ve been meaning to give you a baking school update, but going to school full time whilst still working part time is a combination that makes you feel like crud. I’m up at about 5 am each morning, and then I’m at school for the day (sweating, crying, etc.). In the afternoon,…
Read More{movita’s} chili
You’ve probably been wondering. Wondering about baking school. Weeks three and four of baking school kicked my ass, complete with a total breakdown in the kitchen last Thursday. My team fell apart – we crashed and burned. Everything that could go wrong, did. I wanted to crawl into the walk-in refrigerator. And when my chef…
Read Moremovita’s favourite shrimp
. . . Three weeks from today I will start baking school. So, I was pretty excited when I got a call from Murphy Gear this morning to say that my clogs had arrived. My steel-toed, anti-slip, anti-shock, anti-pretty SIKA safety clogs. Quite a transition in footwear from the last time I went to school. In the…
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