Cherry Tomato Vinaigrette

I love making my dressings and vinaigrettes from scratch but I sometimes find myself making the same old thing over and over. Boredom. Vinaigrettes are great for leafy vegetable salads, sure, but they’re also great to add to roasted potatoes, grain salads, pasta dishes, as meat marinades, or drizzled over your favorite buddha bowl. Anything really.…

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Quiche

I love all things flaky and I believe all things are made delicious if you just put an egg on it, so quiche is a winner in my book. Warm and extra cheesy for the winter, or veggie-licious with a salad in the summer, quiche always works. At least for me. It’s also pretty hard to…

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Chimichurri and 35 ways to use it!

Is chimichurri the most versatile condiment that ever was? Quite possibly. This Argentine topping of minced herbs, oil, and garlic is simple to make and can be used in countless meals. The simple flavors of herbs and garlic compliment nearly anything, and can be used as a meat marinade, a pasta sauce, or even as a…

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Citrus Scones with Strawberry Jam

We all know scones as an English tradition served with tea and clotted cream, or at least that’s what first comes to mind when we think of them. But, scones actually originated in Scotland in the early 1500’s and became popular in England allegedly after the Duchess of Bedford was given some by her servants…

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Baked Empanadas

A healthier version of your favorite fried empanadas, these ones aren’t too difficult and you can fill them with whatever your heart desires. We’re hosting dinner for some friends tonight and I’ve been slaving away in the kitchen since I got up this morning. Why did three different fillings sound like a good idea?! While…

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Plum Galette

Flaky pie dough. What is better? I can’t think of another foodstuff with a more satisfying texture than flaky dough. For those of you who are aspiring bakers and have been told baking is a complicated science you’re destined to fail at – I assure you it’s all lies. A few very simple techniques and limited…

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Why I quit being a Chef. Again.

As some of you already know, I recently quit my job as a Chef. Pastry Chef to be precise. For ten years (with the exception of a few months color-tinting paint, really) I’ve been plugging away in professional kitchens. The beginning is mostly a blur to be honest, I don’t even remember that twinkling moment when I thought “Hey!…

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Savory Breakfast Tart

Breakfast! You know it’s often my favorite meal of the day, especially brunchy-style breakfast meals. It’s been a while since I shared any eggcentric posts with you, so here you go. A little more time consuming than scramble and toast, but it’s worth the extra few minutes of prep time to treat yourself to something…

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Balcony Garden 2016

Hey Guys! I don’t have a recipe for you today – but I wanted to share this year’s balcony garden (so far, at least). This year we’ve tried both purple and yellow tomato varieties, as well as the usual sweet million cherry tomatoes, tri coloured chinese chilis, parsley, rosemary, basil, mint, and both pole and…

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