Simply Stuffed

Posted on Wednesday 8 October 2014

stuffed mushroom caps
The mushrooms on offer were large so I pulled out the stems, chopped them with grated carrot, minced garlic and a broken cracker or two and baked them.

Behind that soba noodles that I tossed in Worcester sauce, tamari sauce, sesame oil, black pepper, carrots, mushrooms and broccoli.


12:27 pm
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Posted on Tuesday 7 October 2014

bread outside

bread alone

okay, and truffle oil
A little olive oil and black truffle olive oil and we’re set.

Deep Fried maple leaves anyone?

12:01 pm
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Posted on Monday 6 October 2014

The negative space makes a communicator shape.

The positive space contains a thin-crust pizza topped with mushroom, pear, fennel, pecan and goat cheese.

T.S. Eliot’s favourite pudding recipe.

1:01 pm
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Posted on Friday 3 October 2014

Kettleman’s Bagel, pumpernickel with our garden tomato.

It’s the simple things.

Make yourselves a good weekend.

12:39 pm
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Posted on Thursday 2 October 2014

I forgot to post a meal. A plate at KaDo: lemon tart, some sort of phyllo triangle with tzatziki, walnut fudge by Claudia.

Czandra’s plum tart.

Marco’s pizza.

Jan’s chickpea salad.

Bryan’s warm bumbleberry pie.

Persian cookies.

12:29 pm
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A Meal as Quiet as Moonlight

Posted on Wednesday 1 October 2014

Mixed greens with tomatoes, fresh bread, peach juice and a risotto with grated pumpkin. Topped with pecans. The recipe suggested spiced candied pecans so you can if you prefer.

fruit salad
Fruit salad with a touch of powdered roasted ginger.

12:24 pm
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Carrot Cake

Posted on Tuesday 30 September 2014

goat cheese endive snacks
This worked wonderfully as an appetizer. Endive topped with goat feta, drizzled with maple syrup. For those with more of a tolerance for bitter, the endive could be cut lengthwise into thicker wedges.

tofu stir fry
To get ahead of myself, smoked tofu, lightly cooked asparagus, mushrooms and spinach set on top of spinach vermicelli. And behind the finished cake.

Bosc pears standing up thru the cake.

This was a veganized modified version of the one I made before. The result was more like Christmas cake because of the added fruit and nuts. I topped it with a couple tablespoons of crushed pineapple and a sprinkle of white sugar to make a sweet crust.

The borrowed kitchen had this coring tool. Or at least it worked well as that.

lemon-poached pears
I poached the thick of the pears in a mixture of sugar water, cinnamon and the slices of half a lemon for 10 minutes. (In syrup of the previous recipe the result was too sweet.)

making the carrot cake
The recipe needs a little more tweaking, perhaps more leavening to counter the fruit, and less oil.

2 bosc pears

1 1/2 c whole wheat flour
1 c white sugar
1 tsp soda
1 tsp baking powder
1/2 tsp salt
1/2 cup raisins
1/2 cup chopped pecans
1/2 tsp cardamom
1 tsp cinnamon

130 ml light olive oil
1 cup shredded carrots
1/2 can crushed pineapple with its juice (1/2 cup)
1 tsp vanilla

Ideally it would go in a loaf pan but there wasn’t one.

Baked in a lined pan at 325 for 30-40 minutes. Let cool before moving from pan.

out of the oven
Fresh out of the oven.

12:09 pm
Filed under: Desserts andFruit andIllustrated Steps andRecipes