Tuesday, August 5, 2014

Corn Chowder with Grilled Tuna Sandwiches

During my breastfeeding sessions I have been watching quite a bit of daytime television as you can imagine. My favourite shows are the Marylin Dennis show and the Chew. They really inspire me to cook up some delicious meals that are a little bit of a break from our routine and definitely more seasonal. The Chew and the chef and TV personality Daphne Oz inspired me to change up my tuna salad a bit. I usually add lemon juice, mayo, carrot and celery. She adds apple, curry and raisins and I thought it must be delicious! You could easily substitute chicken for tuna, especially any leftover chicken you might have will work.

Summer is here in full swing and the fresh, local produce is available and abundant. Tomatoes, pickles, peppers, zucchini flowers which I love in quesadillas, cherries, berries, peaches and pears. Soon we will have gorgeous apples. But for now I am trying to focus on corn. Corn is the sweetest and the juiciest now. I love it simply boiled quickly, served with lime and chilli butter or fresh in a potato salad. I love it in corn cakes or a Mexican lasagna. Best of all, a corn chowder where not only you use the kernels but also you flavour the broth with the cobs for a deeper and more fragrant flavour profile. In this recipe chipotle pepper gives it a bit of a kick but not too much. It has a perfect amount of spice and sweetness.

Monday, August 4, 2014

Balsamic and Beer Short Braised Ribs with Parsnip Mash and Creme Brulee

I am truly disappointed that with one click I deleted a post I have been working on for a whole week. Each of us does it once in a while and yet somehow magically we still do not learn from our mistakes and before you even notice here we go again. Click, gone! Oh no, what has just happened? And I thought it was saved! Oh, how wrong I was!

I wrote about the best meat dish I probably ever prepared and that I do not just make it for anybody or anytime. It has to be a special occasion- New Year's Eve, someones birthday or celebration of some sorts. This time I prepared it for my partner's brother who was visiting us here from Mexico. When I asked him which dish out of everything that I cooked while he was here he wanted for his last meal, this is what he chose. A perfect choice, indeed. Beautiful short ribs, that I usually buy at the local butchers, knowing they are the freshest. While they are cooking in the beer-balsamic vinegar bath I instantly crave red wine. And some sort of mashed potatoes. This time horseradish and parsnip mash. For dessert Creme Brulee. Could this meal be more perfect?

Saturday, July 19, 2014


Paying respect to all the victims of the Malaysia flight blown up in the sky. May the peace be with them. Let's be grateful for every moment as the one we are in could be our best.

Monday, July 14, 2014

Summer Diary- Shrimp Stir Fry, Cake and Potato Salad

Days of summer, how different they are now than they used to be. I remember spending all day outside when I was a kid and no one was worried where I was, or what I was doing, because it was either so safe, or we were less paranoid with all the media craze nowadays. No computer, not much TV. Just my house in the country, surrounded by the fields and forests on both sides with a river running through one of them, packed with history. All I had was my bike and a freedom to ride it or run in the open fields, picking flowers, napping in the garden, reading and listening to my walkman or picking fresh fruit and veggies sometimes for fun, sometimes because I had too help my grandmother. I read countless amounts of books, enjoyed the fresh summer air and yes, the cars were so scarce that we did play on the street- usually badminton or jumping in the warm pools of water after it rained. Barefoot of course! 

Monday, June 30, 2014

Summer, Sloppy Joes and Soft Serve


July 26

Busy days, fast forgotten thoughts and ideas, lack of time and too many things to do, too many books to read, languages to learn and meals to cook and not to mention travels to take. My days with two girls and extended family at home seem to go by way too fast. Summer is finally here and with it we try to eat fresh beautiful veggies and fruits as well as quick meals such as pizza, sandwiches or sloppy joes.

Saturday, June 21, 2014

Conchas- Sweet Dough Buns from Mexico


From my recent addiction-Lagrimas by Pastilla

Above an abandoned church in Mexico. Below my second attempt at conchas.

One of my favourite treats when I was in Mexico were Conchas- fluffy buns topped with a sweet vanilla, cinnamon or chocolate crust. They are hugely popular for breakfast, as a snack or best of all after dinner, dipped in a milky cup of coffee.  I could eat those all the time when I was in Mexico. I think I lived on them pretty much. They remind me of nothing I had before and the buttery yet flaky pastry is simply irresistible.

Above- Mexican treats.

Wednesday, May 21, 2014

Carrot Cake Cheesecake

    I was remembering this week something that happened about two years ago. We were enjoying a walk with our 1.5 year daughter and we wanted to stop for a coffee somewhere, but she was so loud and active we decided to take the coffee out. I grabbed a piece of carrot cake cheesecake to go. I regretted getting only one because it was so good! I tried carrot cake before and I had a craving for it once in a blue moon- definitely not something I would enjoy having on a regular basis. Never knew or heard of carrot cake before moving to Canada. I wonder who even thought of this crazy combination. Carrots, naturally sweet are probably the best veggie to hide in a dessert. Cheesecake- of course we love it in our house, but because we are able to eat it faster then we should, we also make it once in a while. Now, it has been a whole week since I remembered the moment of discovering this crazy combination and and I am still craving this particular combination of the two. 
    It was my first time preparing it and I found this recipe on food network website- it was good but I would add less sugar to the coffee cake part, add some pecans or walnuts and maybe raisins and add some lemon zest and lemon juice to the cheesecake. Then maybe top it all of with a sweet sour-cream marshmallow topping that I usually use in my pumpkin cheesecake, if I am expecting company. I liked the texture of the cheesecake here- slightly creamier than my pumpkin cheesecake.