Food and Pictures

Food | Kale Chips

2011-08-18T17:09:00.001-06:00

"Stay committed to your decisions, but stay flexible in your approach."
Tony Robbins

I used to be a chip monster. In my tween and teen years, my lunch consisted of a slushie and a bag of chips; unbeknownst to my mother, whose rendition of lunch was tossed in the nearest bin. Chips to me, their nutritional devoid nature aside, are a perfect snack food- intensely flavored and easy to eat. The grown up me knows that chips for lunch everyday are the reason behind my tween and teenage skin; so the grown up me avoids them. Bad skin or momentary “culinary” satisfaction? Life is about choices; and I choose health.

Then kale chips happened.

I love kale, it’s one of those leaves that I was initially very frightened of; and then I had it sautéed with butter and sea salt. I was amazed at how this green, with little cooking intervention, could be rendered into such a flavorful dish. Since, I’ve put it in smoothies, pastas and soups; but chips were the final frontier. I honestly didn’t believe that kale could rival Old Dutch; but I was wrong. It happens sometimes.

With a quick toss in olive oil and a light dusting of salt, kale bakes up to be stiff opposition to the chips of my yesteryears. If you, like me, are frightened of kale; don’t be. And if you, like me, think that kale chips can’t possibly rival real chips; I say to you, trust me.

Kale Chips
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place on a rack to cool.

Food | Tomato and Olive Salad

2011-08-15T20:46:00.001-06:00

"Sun is shining. Weather is sweet. Make you wanna move your dancing feet."
~Bob Marley

Well folks, it is officially the dog days- it’s hot; and I love it. I spent the weekend lounging by a pool and sneakily sipping lime beer; if that isn’t part of a quintessential twenty-something summer, I have no idea what is.

Right now produce is something to be marveled at; and enjoyed. With tomatoes being a special kind of wonderful right now; from the moment I saw them, whispering to me at the market, I knew exactly what I wanted to do with them. The bounty that is summer produce is so much more conducive to ease and simplicity; with tomatoes being the leader of the pack. Tomatoes are incredibly versatile; lending themselves well to slow roasting on a cold winter day; yet making a light and refreshing summer salad.

This tomato salad is the picture of ease and simplicity- completely no cook; and perfect for the dog days!

Tomato and Olive Salad
Makes 6 starter size salads
2 pint cherry tomatoes
2 cups olives stuffed with garlic in brine
1 ½ tsp oregano
2 tbsp chives
¼ cup brine
¾ cup olive oil
1 cup bocconcini pearls
½ tsp sugar
Halve the tomatoes; drain the olives and set aside the brine. Halve the olives and remove the garlic. Mince the garlic and oregano; and mix with brine. Slowly add the olive oil while mixing with a fork. Sprinkle the tomatoes with sugar and combine with olives. Add the brine vinaigrette and bocconcini pearls and toss until coated. Allow to sit for 15 minutes before serving.

Food | Basil, Mint and Cashew Pesto

2011-08-12T13:12:00.002-06:00

It was about a month ago that I made this pesto; and I had fully intended to post about immediately- it’s so good and I was inspired to share.

But then summer happened; it seemed to come out of nowhere. Summer started slow here, but then it really began to pick up speed; and just like that, this lovely little pesto fell to the bottom of my to do list. What, with patio season being a blink around here, sitting at home and writing about my emerald wonder seemed preposterous.

After an amazing week in Montreal, spent sampling some of the best that North American food culture has to offer, I came home revitalized and ready to get back to blogging business; or semi business really. Although temperatures are soaring, I can feel the denouement of summer dawning; so despite my renewed blog vigor, I am going to keep this brief.

This pesto features cashews, one of the butteriest nuts out there; and this said buttery-ness lends itself so well to this sauce. I slathered this on toast and I was adding it to my tuna salad- I was hooked. I was using it in almost every cooking endeavor I undertook. Believe me, it really is that good.

To keep this on the summer side of things, you could use this as a part of marinade for grilled meats or slather it on freshly grilled corn; this is the time to go wild people! My love for this pesto runs deeps, so don’t be surprised if you see this lovely little concoction making a winter cameo in my soups and stews.

Cashew Pesto

1 cup cashews
1 cup mint leaves
1 cup basil leaves
3 garlic cloves
1 tsp crushed red pepper flakes
1 tsp salt
¾ cup olive oil
1 tsp lemon juice
In a food processor blend the garlic and ¼ cup of oil; once smooth, add the cashews, mint, basil and pepper flakes. Power on the processor and slowly add the remaining oil. Season with salt, pepper and lemon juice and pulse for 5 seconds. Store in an air tight container, and enjoy for for 1 week.

Food | Brussel Sprouts, Pancetta and Almonds

2011-08-10T15:00:00.004-06:00

Brussel Sprouts are one of the most misunderstood vegetables- they’re like Charlie Sheen minus the rants. Brussel Sprouts, given a bad rap by kids with turned up noses and perpetuated by poor cooking technique, are a lovely green jewel; and they have been sold short. They are incredibly healthy, filling and delicious; and I am here to elevate this vegetable to its proper standing.

I mean, I get how brussel sprouts have gotten negative press; when cooked poorly- by over boiling in water- they’re DOA. Because of its pungent raw aroma, boiling them in water alone, makes for an acrid side dish- at best. But when blanched quickly in flavorful broth and then sautéed until the edges are golden brown, brussels sprouts become the food of the gods. Yeah, they’re that good.

I speak to you as a convert, a former loather of the brussel- I’d had them in many ways, none of them good; but after two years of culinary school, I came away with a few lessons- never catch a falling knife, season appropriately and brussel Sprouts are amazing- when done right.

Brussel Sprouts are really good- seriously good; and if you naysayers still have your noses turned up I say, with love, grow up; and, trust me. There is no way to describe how delicious this recipe is and how much you will like it; but I’ll try. The result of these flavors in one bowl is nutty, salty, robust and romantic- if that’s at all possible. Why romantic? I don’t know, likely because everybody enjoys a little romance. I digress, brussel Sprouts with pancetta and almonds is perfect- plain and simple. Trust me on this one.

Brussel Sprouts with Pancetta and Almonds
makes 3 servings

2 cups brussel sprouts, trimmed of the woody outside pieces and halved
4 pieces pancetta
½ cup sliced almonds
1 tsp olive oil
1 tsp salt
½ tsp pepper

Preheat oven to 425 degrees. Place pancetta in heated oven and cook until crisp- approximately 7-10 minutes. Cool and crumble.

Bring a pot of salted water to a boil- feel free to use chicken or vegetable stock; add the trimmed brussel sprouts and cook for 2 minuts or until they turn a vibrant green. Drain and set aside. In a dry non stick pan heated to medium high heat toast the almonds. WARNING: do not walk away during this point; once the nuts start to brown, burning is only seconds away- keep your eyes on them.

Heat olive oil to medium high in a non stick pan, add the brussel sprouts. Cook for 7 minutes or until they start to brown on all sides. Season with salt and pepper. Remove from heat and sprinkle with toasted almonds and crumbled pancetta.

Pictures | Montreal Food Crawl

2011-08-07T16:18:00.006-06:00

"The World is a book, and those who do not travel read only a page."
~St. Augustine

I spent the most amazing week in Montreal. We biked. We swam. And we ate and drank- a lot. I find myself drifting off into my own utopia periodically and recalling the amazing meals I enjoyed during my visit.

Breakfast at B&M is a must. It’s located in the Mile End of Montreal; and not only is it delicious, it’s cheap. The first two days of my Montreal adventure were very expensive and by the third day I was hoping to reign in my spending; which is why I love B&M so much.

A breakfast sandwich with eggs, cheese, tomato and bacon served with roasted potatoes and a coffee; or waffles with fresh fruit and chocolate milk will run you less than $15. I call that a breakfast win!

Another thing I like about B&M is that they serve soda in glass bottles. In fact there were a handful of places that served soda in glass bottles- how Euro of them!

B&M Restaurant
120 St-Viateur West
514-223-9255

Weekend brunch at Le Brasserie Les Enfants Terribles, located in Outremont, is a must do if you feel like feeling chic as hell while dining on a pretty amazing meal. I ordered the plain egg omlette served with roasted potatoes and bacon; and it was the best omlette I have ever eaten. It was perfectly cooked and well seasoned- egg heaven. And the specials were to die for- banana waffles with Chantilly cream, homemade raspberry pop tart with Quebec pears and more. We were spoiled for choice!

And of course a cappuccino. When in Montreal, cappuccinos are a daily indulgence.

Le Brasserie Les Enfants Terribles
1257 Avenue Bernard
Outremont, QC H2V1V8
(514) 759-9918

And speaking of cappuccinos; for me, no trip to Montreal is complete without a visit to Café Olimpico. It was here, last summer, that I had the best cappuccino of my life- and I’ve worked at a number of coffee shops, so I know my capps. The café is decidedly euro, with soccer paraphernalia strewn about and Italian grandpas sitting outside for hours sipping espressos. If you do one thing in Montreal, let it be Café Olimpico.

Café Olimpico
124 Rue St-Viateur Ouest,
Montreal - (514) 495-0746

During this trip, my friends and I were determined to eat poutine at least three times. Mission accomplished. Poutine is the newest IT food, with poutine only establishments popping up everywhere; but poutine ain’t easy baby. Because poutine traditionally only has three ingredients, those three ingredients need to be on point; and as much as I enjoy a well place turkey dinner or a deliciously flavored chorizo sausage, I must say I do not enjoy them on a poutine- what can I say, I’m a purist.

Almost the entire week I spent in Montreal, the weather was sweltering, pausing only momentarily for rain; so I still find it hard to believe that it took until my last night to finally find myself in the company of gelato. God, I love gelato. Nutella and pistachio gelato is what a mouthgasm is- complete with mmhhmm’s and ahhh’s. It’s the best. If you haven’t had a mouthgasm, I suggest you get your hands on some artisanal quality gelato.

We ate at so many wonderful and note worthy restaurants; and although they aren’t captured on film, there are some other eateries in Montreal that merit a word.

L’Academie Restaurant on St.Denis has a moules (mussels) special from Sunday to Wednesday; where for $11.95 you get your choice of soup or salad and a monstrous bowl of mussels with eight flavors to choose from; and you can bring your own wine- no corkage fee!

L’Academie Restaurant
4051 Rue St-Denis, Montreal
(514) 849-2249
4051 St-Denis, Montréal

Le Petite Italienne in Outremont was one of my last meals and what a great meal it was. We enjoyed a lovely bottle of Sangiovese that was reasonably priced; and I had the pasta with fruit de mer and garlic cream sauce, the serving was generous with giant pieces of seafood- it was positively tops. Also, they offer half sizes for most of their pasta entrees which is nice, if you happen to have a modest appetite. And the atmosphere is super charming; dimly lit with soft music playing.

Le Petite Italienne
1265, ave. Bernard coin Champagneur
Montréal, QC, H2V 1V8
514.278.0888

Restaurant Thailande in Mile End was just what the doctor ordered. After a night of excess and the resulting hangover, spicy thai was exactly what I needed. This restaurant is where you will get cheap thai food, plain and simple; and you know it’s cheap if I’m making a point to mention that it’s cheap- I mean thai food is already really well priced. Between six people we had wine and eight dishes and the total came in under $20 each.

Restaurant Thailande
88 Rue Bernard Ouest, Montreal
(514) 271-6733

As a final note on the service style in Montreal; it’s relaxed- very relaxed. Don’t expect to be doted on. As I said before, it is very Euro in Montreal, and that happens to be a more laid back approach to hospitality. But on the plus side, they always offer to split the cheque; which when travelling in large groups, is a bonus.

Food | Raspberry White Tea Lemonade

2011-07-23T13:20:00.001-06:00

"This art of resting the mind and the power of dismissing from it all care and worry is probably one of the secrets of energy in our great men."
~Captain J. A. Hadfield

Oh summer, I heart thou! Well, I would be saying that if mosquitoes weren’t Edmonton’s official bird. I would be saying that if I could stand outside for more than 2 minutes without being consumed. But a subtle breeze kicked in and offered us a respite from the blood suckers. Finally, alfresco dining and gallivanting no longer seemed unsuitable.

Suddenly the desire to sit out could be fulfilled; and coincidentally around the same time, I decided I needed a break from the interwebs. I will always be astonished by how completely consuming the internet can be. The connections made online are amazing and I am grateful for the ones I have made; but I just needed a break. The glow from my perpetually powered on computer was starting to mess with my sleep cycles. Yes I admit that I am addicted to the net.

The first step is admitting that there is a problem.

So I am currently on a self imposed internet hiatus, allowing only brief moments to check emails and post the occasional tweet; I tried to give it up completely but I was starting to get the shakes; but in the name of rest, relaxation and the ability to sit outside; a raspberry, basil and white tea lemonade.

Raspberry Basil and White Tea Lemonade
5 raspberry white tea bags
5 lemons, juiced
1 cup crushed ice
Syrup
½ cup water
½ cup honey
15 leaves of basil (adjust to your liking)
Steep the tea bags in 4 cups boiling water. Meanwhile in small sauce pan bring to a boil water and honey; remove from the heat and add the basil. Allow to steep for 10 minutes, and then remove the basil leaves. Remove the tea bag from the water and stir in the ice. Add the lemon juice and 2/3 cup of syrup. Serve cold over ice with a slice of lemon and basil leaves.

Food | Quinoa Granola

2011-07-13T18:22:00.008-06:00

"All happiness depends on a leisurely breakfast."
~John Gunther

This week I’m in a breakfast kind of mood. I’ve been doing the breakfast thing for months now; but I’ve never truly illustrated my love. Although cheesecake smoothies for breakfast is nice; drinking a cream cake like rendition every single morning, is likely not a good idea. I used to be a notorious breakfast skipper; what can I say, I love sleep. But nowadays, I’ve learned to prioritize breakfast. For me to commit to something it has to be easy; breakfast was no different. Initially, I did the toast thing; toast is easy and it’s fast. And Nutella spread on toast is a glorious way to wake up; wouldn’t you agree?

But soon I grew bored with my elementary provisions; and eggs proved to be just as easy as the toast thing; but far more savory. Eggs became a regular morning feature; being scrambled, sunny sided and always served with toast. Then summer came along, and wine nights became more frequent; sitting on the patio, sipping on the white grapes is quintessentially summer- this also means I want more sleep time come 7:30 am. And I needed a breakfast that was just as fortifying as the aforementioned breakfast items; but effortless- completely effortless.

Enter Granola.

Granola is a pleasure to make, because it’s so bespoke; there are so many approaches to granola- it’s anything you want it to be. Don’t like nuts? Use seed; an aversion to dried fruit? Leave them out. See, bespoke!

And granola keeps for days; it’s unfussy like that. I make granola on a Sunday, and relish it all week- with yogurt, with milk and completely unadorned. Granola is everything; and it’s effortless.

Quinoa Granola
c/o Fake Ginger

1 1/2 cups old-fashioned oats
1/2 cup dry quinoa rinsed and spread out to dry slightly
1/3 cup chopped almonds
1/3 cup sunflower seeds
2 tablespoons sesame seeds
1/2 cup applesauce
1 teaspoon cinnamon
1/2 teaspoon vanilla
2 tablespoons honey
1/3 cup dried fruit cranberries
Preheat oven to 300.
In a large bowl, combine oats, quinoa, almonds, sunflower seeds, and sesame seeds. Set aside.
Stir together applesauce, cinnamon, vanilla, and honey. Taste and add more honey or cinnamon as needed. Pour over oat mixture and stir to moisten all of the ingredients. Spread the mixture onto a greased 9 x 13 inch pan.
Bake for 40 – 50 minutes, stirring every 10 minutes, until granola is golden and crunchy. Remove from oven and stir in dried fruit. Let cool before serving.

Food | Blueberry Cheesecake Smoothie

2011-07-09T12:15:00.013-06:00

People are just as happy as they make up their minds to be.
~ Abraham Lincoln (1809-1865)

Friday was one of those days that I just needed to end. I find it amazing how one person’s actions (and my subsequent reaction) can ruin a day. From that point onward, my day was shot- I wanted *several* drinks and to be LEFT. ALONE. I went to bed on Friday, hopeful that Saturday would bring sunnier moods- sleep is purported to do wonders for bad moods; instead I woke up to a torrential downpour- on the day of my birthday celebration no less; and just like that my bad mood was back.

If you follow astrology, then you know that anyone born on the 11th of July (as I am) is a true Cancerian; and characteristic to the Cancerian sun sign is moodiness- it’s always the first negative attribute on the list. And my Cancerian nature did not disappoint. All Saturday morning I was sour- I could not break free; I was down and even more upset by my inability to shake it. But by noon, and after back to back episodes of “So You Think You Can Dance” I made the choice to be happy; screw the rain, I was celebrating my birthday, and I was going to enjoy it, damn it. Regardless of Mother Nature’s f'ing plans.

As we all know by now, a good day starts with a great breakfast. On this day I wanted something celebratory, but, ultimately, a real breakfast- so cake got the kaibosh; the sugar high creating the inevitable crash would prove only to fortify my negative mood. Enter Tastespotting, the place where inspiration is made of; where I found a recipe for a cheesecake smoothie! Bluebrries, cream cheese, coconut milk and honey are healthy and indulgent; and a perfectly non alcoholic way to sip away a bad mood. Don’t believe the hype people you can have your cake and eat it too!

Happy Birthday to me. Good morning to you!

Blueberry Cheesecake Smoothie
Makes 4 servings

2 cups frozen blueberries
3 tablespoons simple syrup or honey
3 tablespoons cream cheese
1/4 cup coconut or soy milk
vegan cookie or graham crackers for topping
1 tbsp fresh blueberries for garnish

Combine berries and honey or simple syrup, cream cheese and coconut milk in a blender; and pulse until smooth. Pour into serving glasses and top with crushed cookies and fresh blueberries.

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Food | The Bee's Knees

2011-07-04T16:22:00.009-06:00

First you take a drink, then the drink takes a drink, then the drink takes you. ~Francis Scott Key Fitzgerald

I like the simple things in life. Someone holds the door for me- like. Someone smiles back at me, when I smile at them- like. A delicious cocktail- like, a lot. There really is nothing like a good cocktail to shake off a bad week or to toast a really great one; alcohol is equal opportunity- like!

My birthday is in a week and this weekend my friends and I are commemorating the day with a potluck bbq garden party- a who’s who of my nearest and dearest. Lately we have been into cocktails- mojitos, caprinia’s and spritzers alike; and this party is no different. We have been brainstorming all kinds of tipples for this event. But some of our favorite aforementioned cocktails require a lot of garnish; and from experience I know that garnish only serves to make the drink look better (for about 5 minutes or the time it takes to photograph) and to clog up the sink the next day. Rounding up cups with nothing but sticky residue and garnish is not cute at all.

When I saw this recipe on Ashley Rodriguez’s site Not Without Salt, I was intrigued- likely due to her amazing photography; but I was also frightened. You see, I am not a gin drinker- I have had far too many of “those” nights when gin was in the mix; and although my hangovers aren’t as bad when I drink gin, I would rather tough out the vodka hangover rather than unleashed a gin-ed out Bianca into the world. Despite this, I decided to try this; also because the title of this cute little sipper is one of my monikers- for months my BBM handle was Bee’s Knee’s. If that wasn’t a sign, I don’t know what is.

The manual labor of this drink is slim; aside from making the honey syrup, this is all assembly. Gin, syrup, lemon juice, ice- shake. Pour over ice and top with a skiv of tonic water (which is the only variation.

Happy Birthday to me! Yes, this is what I said when I took the first sip; and no matter when you sip this lightly sweet and crisp interpretation of this notorious spirit, you’ll feel like it’s your birthday too.

And remember, they don’t call gin The Panty Dropper for nothing; so proceed with caution.

Bee’s Knees
c/o Not Without Salt

1 ½ oz gin
½ oz lemon juice
¾ oz honey syrup*
1/3 cup tonic water

Combine ingredients in a shaker with ice and shake vigorously for 10 seconds. Strain over ice into a chilled cocktail glass; and top with tonic water. Garnish with lemon- if you'd like.
Feel free to adjust the honey- some like it sweeter than others.

*Honey Syrup
Combine equal parts honey and water in a small saucepan and bring to a simmer. Stir until honey is dissolved. Remove from heat and let cool slightly then place in an airtight container and keep in the fridge.

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Food | Tomato Sauce

2011-07-04T16:18:00.007-06:00

"Only by indulging in good food, can one expect a good life"

~Unknown

I confess that I’m a carb-aholic; I could easily eat a family sized portion of pasta and not think twice. I maintain that I have hollow legs. I’ve joked, that I'm never full, I just know when to stop; but my enchantment with pasta is another matter completely. I am thankful everyday for “smart” pastas; they definitely take the edge off my carbohydrate indulgences.

This past weekend I was house sitting for my parents; and after a few solo glasses of the grapes (read: wine), I was beginning to hunger for pasta and sauce. What is it about red wine that demands such heavy accompaniment? In any case, I went to bed hungry; and woke with my craving still heavy on my mind. Enter the easiest pasta sauce I have ever made.

And I know “easy” is sometimes seen as less flavorful or rich; but I assure you this is not only easy but delicious as well. And by easy, I mean quick prep; but, as for time, the sauce needs some time to simmer and create a wonderfully rich tomato sauce. I had two very large bowls in quick succession- one just didn't seem like enough. Initially I had planned to save some for my parents to try upon their return home; but gluttony prevailed and the sauce barely made it 24 hours. Next time I’ll make more; but, I’ll likely just eat more.

Tomato Sauce

761 ml canned whole tomatoes
2 cloves garlic, minced
½ medium sweet onion
¼ cup pinot grigio, or any medium sweet white wine
2 tbsp butter
¾ tsp honey or more if the tomatoes are too tart
1 tbsp oregano
1 ¼ tsp salt
½ tsp pepper

Heat a heavy bottom pot on medium high heat and melt ½ tbsp of butte, add the garlic and cook until fragrant and slightly colored- about 3 minutes. Add the wine and scrape the bits from the bottom of the pot. Simmer for a minute and season with salt; add the canned tomatoes, their juice, the onion and the remaining butter and bring back up to simmer. Simmer for 25-30 minutes, stirring occasionally; pressing the tomatoes against the side of the pot to break them up. Add the pepper and honey; and taste. You may need more honey if your tomatoes are too tart.

Food | Deviled Eggs

2011-06-28T10:00:00.002-06:00

My camera is currently away at the manufacturer being fixed; so rather than allow this blog to remain idle while they mend the problem, I have decided to turn this blog into one big about me page!

My family loves a good party; which explains my affinity for parties now. I have vivid childhood memories of being at my grandparent’s house, the kids downstairs, adults upstairs and music blaring everywhere. The food was always plentiful; and although I was far too young to indulge in all the vices, I know now that the alcohol was plentiful as well! I used to think that all families had gathering as boisterous as mine- I learned very soon that that wasn’t the case. After attending a family dinner at a friend’s house, I remember thinking “goodness, either my family is really loud or these people are really quiet”, the answer of course being the former- which explains my voices’ propensity to carry.

My mom always tells the story of when she was younger and my grandparents would be having one of their legendary parties, and her and my aunt would have to help my grandmother prepare food. Hours spent devilling eggs, rolling dates in bacon and mixing punch; and as the guest arrived, my aunt and mother were relegated to their rooms to watch television and stay out of the way. Past 8pm children were not to be seen or heard. My mother still claims that the worst torture was having to prepare all the food and then being forced to look through a crack in the door only to see adults enjoying the fruits of her labor. But despite that, she looks back on those times with fondness- I’m told my grandparents and their friends were a hoot in their day!

Deviled eggs are quintessentially old school and were a mainstay on my grandmother’s party menus. But despite their nostalgic roots, they are making a roaring comeback with very nouveau renditions; gone are the days of bland filling. Today people are deviling their eggs with chives, bacon, curry and everything but the kitchen sink.; and when a deviled egg is good, holy crap is it good. Eggs are so wonderfully versatile and their demonic renditions are no different- these little devils are positively heavenly. Every time I go to a party and see deviled eggs I get excited and a bit nostalgic- thinking of my mother, aunt and grandmother in my grandparents 70’s kitchen making deviled eggs.

Deviled Eggs
c/o Simply Recipes

1 dozen eggs
2 teaspoons Dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon Tabasco
Salt and pepper
Paprika
First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika.

Makes 2 dozen deviled eggs.

Pictures | Memory Lane

2011-06-22T17:10:00.017-06:00

"Memory... is the diary that we all carry about with us."
~Oscar Wilde

Friends and family are so important- this past week, nothing has become apparent than that. While I was visiting my grandparents this weekend for father’s day, I couldn’t help but feel nostalgic. I started looking through their photo albums; I love old photographs. Soon enough the whole family was flipping through the albums and telling stories- I’m sure the laughter and storytelling were audible to anyone who walked by.

Those kind of times are the best kind of times; looking back on the moments that have made us, us.

While I was sitting there, surrounded by my family and our memories, I had an idea. A light bulb moment; because what has also become glaringly apparent over this past week, is that CANON is going to keep my camera as long as they feel like- while I sit here and wait, camera less.

So while I wait for those goons at CANON to fix my ailing camera, this blog is going to become a great big about me page!

******************************************************************

When I was eight years old my grandmother took my cousin and I on a four week trip to Trinidad. Two words- Culture. Shock. My cousin and I are both born in Canada and we had become rather accustomed to our North American lifestyle, and Trinidad was a whole lot different at the time. Needless to say, it was a trip. For instance my cousin had a bug fly in her ear.

Most homes have tin roofs and the windows (if there are windows) are kept open at all times- it’s all about a cross breeze in that climate. So one night we're laying in the dark and my cousin starts losing it “grandma, grandma- a bug flew in my ear”. It was pandemonium; my great grandmother and grandmother panicking, while my cousin is freaking. Funnily enough, I don’t remember the outcome; they may have gone to the hospital, they may not have- I don’t remember. Eight year olds have an amazing capacity to sleep through anything.

One afternoon I had my very own run in with tropical insects; my Trinidadian cousins and I were playing outside, when they started stomping on a patch of ants. I, being eight years old and game for anything, started doing the same; but these weren’t just ants, they were some kind of stinging ant. The following scene, as you can imagine, is best described as, you guessed it, pandemonium; ending with my great grandmother hosing me down with water- and tears, of course tears. Good times.

*If you hadn't already guessed, I'm in the peach bathing suit...I loved that bathing suit.

These pictures were taken on the shores where my grandfather grew up. We had gone up to his childhood home- which faces the ocean, with a lovely little creek flowing by it. At the time I was far too young to appreciate Mother Nature’s wonders in my family’s native land; but as a confirmed water baby, I was in heaven! The day was free of insect snafus and the like; we beached, ate fruit off the trees and played with our cousins. The only pandemonium-ish moment was when my grandmother frantically paced the beach- screaming at me for going too far out into the ocean. Funnily enough, for people born by the ocean, very few of my family members can swim.

You. Are. Loved.

2011-06-13T14:53:00.002-06:00

"One is loved because one is loved. No reason is needed for loving."

Today, please take a second to tell someone in your life that you love them- they may really need to hear it; today could be the day they need to hear it the most.

It could save their life.

Life is precious- it is the most precious gift there is; and although some days life can be rough- it always gets better.

Cherish yourself and the people around you; and please remember today- and everyday- that YOU. ARE. LOVED.

Food | Beets with Almonds

2011-06-07T22:05:00.005-06:00

Summer is here; and I know that I start almost every post with this statement- but I really cannot contain my excitement! Summer is brief around these parts, so I can guarantee you that I am not alone in my enthusiasm. And although my excitement is palpable, I still continue to make soup and root vegetables- I'm mysterious like that; but I will say this, soup is perfect in the summer- rumor even has it, that soup on a hot day cools you down. But that's still a rumor. Despite this claim, soup and root vegetables are ever so winter, conjuring up thoughts of carb loading and heavy meals; but please stay with me, I do have a point.

I love beets- one of the quintessential root vegetables; and all winter I meant to make beets- as magazines and blogs were blowing up with them; but I never managed to get around to the task. There are so many recipes to get through and so few days, it can be terribly overwhelming at times- some recipes slip through the cracks. It really is a shame.

But I resolved not to let them all slip through these unforgiving cracks. So despite it being long overdue and rather unseasonable (a theme these days)- I made beets.

On a sunny afternoon in May, I made beets; and they shone a glorious crimson and tasted so deeply earthy and rich- they were perfect.

Although my love for beets is considerable, beets have gotten a bad rap in some circles; as this is a vegetable that if poorly prepared, suffers tremendously- they end up taking on the flavor of potting soil. And let's not forget about the fact that anything they come in contact with is branded with the characteristic violet that beets are known for. Personally I think the hand staining is half the fun of preparing these little gems- but that can be boiled down to eccentricity. However, no matter your sentiments on staining and regardless of the time of year, this is a go to dish. The beets alone- sauteed with balsamic vinegar- are divine; but because it's summer and the time to celebrate life with indulgence, I added toasted almonds.

Beet with Almonds

4 large beets, trimmed and peeled
1/4 cup toasted almonds
1 sprig of cilantro
1/4 cup balsamic oil
1 tbsp salt- for boiling
3/4 tsp salt- for cooking
1/2 tsp pepper
1 tsp olive oil

Dice the beets in large pieces; and bring 4 cups of water to boil with the beets and 1 tbsp of salt. Cook until a fork can be easily pierced into a beet. Drain and cool. Heat the olive oil in a non stick saute pan on medium high heat. Add the beets and toss for 4 minutes or the beets start to caramelize. Season with salt and pepper. Toss 1 more minute. Deglaze by adding the balsamic oil. Cook for 1 more minute. Remove from heat; add the almonds and garnish with cilantro.

An Homage to May

2011-06-03T16:19:00.006-06:00

Seriously where did May go? Winter crawled by at its own, very slow, pace. And now it's June- where the days are longer yet time flies. Ill look at the clock and see 3pm and then look again and it reads 9:30pm. I feel like June 1st was yesterday, and here we are days into it already.

But it's the month of summer; although looking outside my window today, you wouldn't know it. May was fun- it brought with it gorgeous blooms, the outdoor farmers market, bike rides and the dawn of this seasons al fresco dining. So before we bid adieu to may and welcome June with open arms for it's even warmer temperatures and the official start of summer, I thought an homage to May- the month that was- was in order.

May started with me being asked to do a guest post for Wisconsin Cheese. I made pesto macaroni and cheese; and then proceeded to eat a shameful amount of cheesy, pesto-y macaroni and cheese. A great start to the month!

May saw me finally making White Bean and Rosemary dip from Heidi Swanson' s wildly popular cookbook Super Natural Every Day. Heidi of course being the author of the very popular blog 101 cookbooks.

Then I toasted to summer, with a hot bowl of soup- Spicy Carrot Soup to be exact. Crazy they call me. Anyways, despite it being slightly unseasonable, it was absolutely delicious. The recipe was from the cookbook Marie Claire Australia.

And then my camera went to the medic- and has yet to be returned. I miss my camera more than anything. I had a friend lend me hers; but in the meantime I turned to my trusty iPhone and the amazing app Instagram- documenting my rekindled love for Nutella and all around food love. God I love Instagram! If you have it, let's be friends (FoodAndPictures); if you don't have it- get it.

May ended up getting really busy toward the end; with planning a new menu for a restaurant and writing assignments flowing in- I barely had time for blogging. With pictures on my computer, taken with a borrowed camera, I finally got real and posted a recipe- on the very last day of the Month. I like coming in right before the bell. Another carrot recipe, of course. This time Roasted with Ginger and Garlic- what can I say, I love the little guys.

Happy June friends. Off to another great month we go!

Food | Carrots with Ginger and Garlic

2011-05-30T20:08:00.005-06:00

Happiness is not the absence of problems but the ability to deal with them
~Author: H. Jackson Brow

Recently I decided that I wanted to start making fresh juices again. My Jack LaLanne juicer had been sitting unused, begging for some attention. Everyday I would say to myself "today is the day I will make juice"- and nothing. I have an uncanny ability to convince myself that "today is the day" when deep down I know that this is not the case.

One Sunday after a Saturday, I was beyond hungover; and since I desire to remain employed I thought that hair of the dog would only wreak havoc on my Monday- so I decide to make juice; a blueberry, carrot and orange juice- as I was convinced that this would kill my hangover. I dragged myself to the grocers to retrieve supplies; came home and set up my juicer- while trying to keep it all together. As an aside, whoever said that eating bread soaks up the booze, is a liar. But that is an aside.

So I went to power on my juicer- so proud that I had done it, I was finally making juice; and nothing. Now some of the outlets in my house are faulty, a by product of the former owners shoddy workmanship- so I deduced that the outlet was bad, and switched to a new one, hopeful that my juicer would power on. And nothing. I could have cried, I was hungover, and by this point I was really looking forward to this juice. After taking apart the whole damn thing, I threw my hands in the air and had a glass of wine- that helped. But here I was with 2 lbs of carrots, a bag of oranges (which I do not ingest unless juiced or smoothied) and blueberries. The blueberries were gone in a matter of days, playing nicely with my morning yogurt; the oranges were eaten by someone, just not me; but the carrots were just looking at me like "Bianca, what about us"?

So I did what anyone in a carrot bind would do, I roasted them- with garlic, cilantro and ginger. The twist- and, oh, what a twist- is that I blanched the carrots in ginger ale; now this may sound like I've gone mad, but hear me out. The ginger ale kisses the carrots with a subtle ginger-y sweetness; and once roasted with the garlic and ginger, this dish goes to the next level. My roommate said they were they best carrots she had ever eaten; and after my juicing fail, I needed a victory.

Carrot with Ginger and Garlic
1 lb carrots
4 large cloves garlic
2 tbsp ginger
1/4 cup cilantro
3 cans ginger ale
1 tsp salt
1 tsp pepper
1/3 cup olive oil

Preheat oven to 400 degrees.
In pot bring to boil the ginger ale and 2 cups of water; then plunge the carrots into the boiling mixture. Cook for 3 minutes. Drain and set aside. Dice the ginger and garlic into even little cubes and roughly chop the cilantro. Toss carrots first with the olive; then season with salt and pepper; toss again; then add the ginger, garlic and cilantro; toss again. Place the mix in shallow oven safe dish and bake in the oven for 20 minutes.

****To make this more summer friendly, you could marinate the blanched carrots in cilantro, garlic and ginger for 45 minutes; and then grill them. As my mother would say " there's no need to heat the house".

Pictures | Food Love

2011-05-26T22:09:00.000-06:00

Oh man, what a week- after partying away the long weekend, I found myself sick. Self inflicted sickness hurts the worst because I know it could have been avoided. In any case, I found solace in my bed, obviously; but the fact that asparagus is in season and so glorious and plump was slightly comforting to me while I was ailing. Small victories.

Breakfast for dinner. Eggs with proscuitto. Enough said.

And of course Nutella; but this time spread on a cracked black pepper cracker with a decent smattering of brie; and washed down with a nice bold red. I repeat- heavenly.

This weekend will be far more tame than the last. The fact that the forecast calls mostly for rain should help me stay in.

Have a nice weekend friends:)

Pictures | Food Love

2011-05-20T16:44:00.001-06:00

I love food; although I am sure you would have guessed that by now- with the whole food blog thing and all.

This week I fell in love with Nutella all over again. Against my better judgement I purchased a small container; and as I expected, it will not last very long. I have been putting it on cookies and toast- hell, I even made a cheddar and Nutella sandwich; to which my boss asked me if I was pregnant. I assure you that I am not pregnant- I'm just a glutton for Nutella.

Also it is full on summer in Edmonton and with the sunshine and balmy temperatures comes gorgeous produce. Raspberries are one of my favorites and I am beyond excited that they are finally juicy and inviting. I cannot stop, they are just so damn good- alone or with yogurt. Which brings me to Greek yogurt, it is one of my greatest loves- who needs a man when there is yogurt? Greek yogurt is like the rolls royce of yogurts; so devastatingly creamy, I could eat a whole container and want more- there I go again with the gluttony!

I digress friends, it is a long weekend here and the forecast calls for beautiful weather; so if you're looking for me, I'll be on a patio somewhere with a blended drink in hand.

Happy weekend:)

Food | Spicy Carrot Soup

2011-05-17T14:04:00.002-06:00

"Summer afternoon - summer afternoon; to me those have always been the two most beautiful words in the English language."
Henry James

I have been known to call summer far too soon; only to have Mother Nature remind me that her moods know no bounds. But it’s summer. Finally.

Winter was weird- warm, cold, wet but kinda dry at the same time. Winter is always emotional for me- what with missing the sun and all- this year was by far the worst; but its summer now and time to forget about all of winters non sense. High time to throw our hands in the air, thank god and start enjoying this short but wondrous season.

So you might be wondering why soup? Why on earth would I make soup?? No, I’m not crazy- although I’m sure some gentlemen from my past would disagree; I made this soup for work when the weather was slightly less agreeable; and, holy swear word was it was good. Rich and creamy, yet light- simply perfect for an almost summer day.

Prior to making this soup I had never thought to thicken a soup with lentils- it never dawned on me; but the lentils took this soup to the next level. The amount of lentils in this soup is relatively minute, considering the volume of soup yielded, as they serve mainly to strengthen the richness of the soup- yet the light note of lentil flavor really bolsters the carrot flavor- it’s really quite nice. But make no mistake, carrots are the star of this show; but the lentils are the most amazing wing man.

Spicy Carrot Soup
Adapted from Marie Claire Australia

1 red onion
1 tsp cumin
3 tbsp red lentils
1 ½ lb carrots
1 ½ L vegetable stock
1 tsp salt
1 tbsp canola oil

In a soup pot heated to medium high heat, sauté the onion, salt and cumin in the oil. Once the onions have started to become soft and fragrant, add the lentils and carrots and cook for 3 minutes stirring constantly. Add the stock and bring to sturdy simmer. Cook until the carrots are soft. Remove from heat and blend until smooth; taste

Food | Feeling Super Natural~ White Bean Dip with Rosemary and Toasted Almonds

2011-05-11T21:27:00.002-06:00

If you live under a rock then you probably haven’t heard of Super Natural Every Day. Otherwise you would know that it is the latest book from Heidi Swanson- blog famous for her online tome 101 Cookbooks.

I remember when the book was in preorder and reading about the unpalpable excitement coursing through the blogosphere and then it was released- the internet blew up with recipes ripped straight from the pages. I was jealous. I wanted the book; but a new computer purchase tying up every spare dollar to my name meant that I had to wait. Sigh.

Sigh no more.

Quickly my Google reader began filling up with posts from Super Natural Everyday- Pita chips on Lara Ferroni’s blog, macaroon tarts made by Sweet Tartlette, white beans and cabbage on the Steamy Kitchen, white bean spread with rosemary and toasted almonds on the Travelers Lunchbox; and seriously so many more. I could take it no longer.

My desire for this book hit a fever pitch when we started brainstorming recipes for the summer menu at the restaurant where I work; immediately my mind wandered- “what out of Heidi’s cook book should I try?” Every single recipe I’d peeped looked amazing, but I ended up deciding on the white bean spread with rosemary and toasted almonds- a dip trio would be nowhere without a cannellini bean spread.

Honestly I knew I was going to love it before I even began- Heidi is just so damn good. With that said I did alter the recipe slightly; in Heidi’s rendition solely the rosemary/garlic oil, with the actually garlic and rosemary removed, goes into the mix; I decided to add the garlic, rosemary and oil sans draining- - what can I say, I’m a rebel- that likes garlic. In any event, it was phenomenal- creamy, garlic-y and rich- no doubt because of the almonds. I repeat- Heidi is damn good.

White Bean Spread with Rosemary and Toasted Almonds
Makes about 2 cups/500ml
Adapted from Heidi Swanson's Super Natural Every Day

1/4 cup (60ml) extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 clove garlic, finely chopped
2 cups (12oz/340g) cooked white beans, or 1 (15oz/425g) can, rinsed and drained
3/4 cup (70g) sliced almonds, toasted (I used whole natural almonds; they were great too)
sea salt
1 tablespoon lemon juice, plus more to taste
1/4 to 3/4 cup (60-180ml) hot water
grated zest of 1/2 lemon

In a small saucepan, combine the olive oil, rosemary and garlic. Over medium-low heat, slowly warm the mixture until the oil just barely starts to sizzle, 1 to 2 minutes. Remove from the heat and set aside for 10 minutes.

In a food processor, combine the beans, two-thirds of the almonds, 1/2 teaspoon salt, the lemon juice and two-thirds of the rosemary mixture. Pulse a couple of times to bring the ingredients together. Add the water 1/4 cup (60ml) at a time, pulsing all the while, until the mixture is the consistency of thick frosting. You might not need all the water; it really depends on how starchy your beans are and how thick you want your spread to be. Taste the mixture and add more salt and/or lemon juice to taste.

Scoop the beans into a small serving dish and make a few indentations in the top. Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil. Serve at room temperature.

Mother's Day

2011-05-08T17:24:00.000-06:00

"God could not be everywhere, so he created mothers." ~Jewish Proverb

Mothers. Everyone thinks theirs is the best. And I am no different. As I get older I understand the importance and depth of motherhood.

Being a mother is hard- said from a non mothers point of view. Mine, single and a child herself when I was born, was so committed to the job; doing whatever it took to see me in soccer, music, swimming and all my other childhood fancies; never letting on to the fact that she was a man down. I am very lucky; and I know that some aren't which is why I am so grateful.

Today is the day I- and many others- salute the woman who sacrificed her body, the life she knew and oftentimes her sanity, for a sassy 6lb 12oz chocolate baby, born at 4:15pm in the afternoon on a beautiful day in July. And today I say, thank you mom, for everything.

Happy Mother's Day!

Food | Steak with Herb Sauce

2011-04-27T19:05:00.002-06:00

"The only time to eat diet food is while you're waiting for the steak to cook"
~Julia Child

I’m on a diet. Well not really a diet, it’s more of a reigning in program. Initially it crossed my mind not to share this information, for fear of you thinking that I am some sort of serial dieter- which I am not. But after a week of extreme indulgence in the desert oasis that is Palm Springs, I feel the need to reign things in. It’s not pretty when things get out of hand…

This incarnation of “Bianca does a diet” isn’t a 21 days cleanse, it’s a diet called the Dukan Diet. It’s like Atkins for five days, and then it’s like The South Beach diet thereafter- stressing healthy proteins, whole grains, vegetables and lots of water.

I mean, I don’t really need a program per se, I know HOW to eat; but what appeals to me about following a prescribed diet is the knowledge that as long as I follow the plan, the results will follow.

In any case, for the next week I can only eat lean proteins and oat bran cereal. There isn’t much that one can do to jazz up oat bran cereal with skim milk; but lean meats are an open book. Seeing as I am a carnivore at heart I was excited to enter the first phase of this diet plan; and because it lasts a mere five days, by the time I feel like I might break and binge on something carbohydrate laden, it will be time for the South Beach-esque phase of this program to begin.

Meat is meat, plain and simple; and when cooked properly all that it needs is a skiv of sea salt and pepper and divinity is reached. And though I am relegated to meat for only five days, salted meat would grow tiresome after two days. So I did what anyone would do, I made an herb sauce!

An herb sauce of any kind is a healthy eating staple; the infusion of flavor that this simple sauce delivers to a dish- in my case steak- is undeniable. What is amazing about an herb sauce is that it can be made with any herb, any acid and any oil- it’s a bespoke sauce for the discerning foodie.

I made enough of this sauce to last a week, so that in a bind I’d have an easy flavor booster on hand; because let’s be honest here, diets are legendarily known as a life sentence in a tasteless purgatory. But purgatory this is not- I’m headed to taste heaven with steak bathed in herb sauce!

Steak with Herb Sauce

3 oz. grilling steak
1 cup fresh cilantro, trimmed of stems
½ cup fresh basil, trimmed of stems
1/3 cup white wine vinegar
2 garlic cloves
¾ tsp dried red chili flakes
½ tbsp cumin
1 tbsp salt
½ cup olive oil + 1 tbsp

Heat 1 tbsp of olive oil in a pan heated to medium high heat. Season the steak on both sides with ½ tbsp of salt. Place in the heated pan and cook for 3 minutes per side- to achieve medium- medium rare. Remove from the pan and wrap securely with foil for 5 minutes- to allow for the meat to rest.

Meanwhile in a food processor, add all the remaining ingredients, with the exception of the oil; power on and slowly add the all the oil. Once completely blended, taste and adjust seasoning if need be.

Slice the steak into strips and garnish generously with the herb sauce.

Food | Edamame Hummus

2011-04-13T21:58:00.001-06:00

As I sit here and write, my belly is full from a late night reward of Pho and deep fried ice cream; and I am reminded of the days when I was deep in a cleanse rut- looking for something new and fresh to eat. After many, many days of deprivation in the name of health; I needed something healthy, delicious and DIFFERENT.

Although I ate well on my cleanse, I hit a wall- eating salads, no matter how delicious the fixins will do that. I wanted something that felt bad but was good. I had seen Edamame hummus elsewhere, but none of those renditions felt bad enough to me. Also I have no idea why I am drawn to being bad.

I wanted guacamole. I have no idea where my mind decided that it wanted guacamole; but it did. And honestly this compared to real thing. Days on from the end of my 21 day cleanse, and I am still eating this hummus with carrots, pita and pretty much anything that can support its weight.

Edamame Hummus
1cup shelled soybeans
3 cloves garlic
1 tsp chopped cilantro*
1 tsp chili hot sauce
1/3 cup olive oil
Salt and Pepper to taste.
In a pot of boiling salted water, cook the soybeans and garlic cloves for 5 minutes. Drain and place in a food processor. Add the cilantro and hot sauce. Turn on the processor and slowly add the olive oil. Stop the processor once the oil is all incorporated, taste and add salt and pepper by ¼ tsp increments. Serve with grilled multi grain tortilla cut into triangles.

*In the nature of full disclosure, I did not photograph this with cilantro; but the very first- and best- rendition I created included cilantro.

Food | Red Velvet Cupcakes

2011-04-04T22:02:00.002-06:00

“Every once in a while, a girl has to indulge herself.”
~Sarah Jessica Parker

This past weekend marked the end of my 21 day cleanse- just when I was beginning to get a real handle on it. And although I love how I feel and fully intend to carry forward all my healthy new habits- this girl needed a break day. And oh how I broke.

Sunday was one of best friend’s birthday and I played host for a birthday affair. We brunched- chicken hash with hollandaise sauce; and then we had an after brunch hangout, complete with champagne cocktails and red velvet cupcakes.

Now I have no idea if it was 21 days of food withdrawals, but these, said, red velvet cupcakes are the best cupcakes I have ever had- moist, flavorful and creamy thanks in large part to the cream cheese icing.

I would love to wax poetic about the lovely day with spent with friends, sharing food, drink and laughs; but I have a serious food hangover and my facilities are compromised.

Red Velvet Cupcakes with Cream Cheese Icing
C/o Epicurious

Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar

Fresh Raspberries

For the cake
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Line cupcake tins with liners and fill ¾ full. Bake for 25 minutes or until a toothpick can be inserted and removed clean. Turn out onto racks and cool.

For the frosting
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

To frost the cupcakes, place the frosting in a piping bag outfitted with a star tip; and pipe rosettes in the middle of each cake. Garnish with raspberries.

Food | Shrimp Cakes

2011-03-30T20:40:00.002-06:00

I spent the better part of last week lamenting about my boredom with food; the first week of cleansing went well, I was coming up with some amazing food ideas. But in week two, I lost the zest, if you will.

They say that week one is the hardest part of a cleanse; but I think “they” have never done a cleanse for longer than a week. Week two was filled with slip ups- cake, chocolate, chips- and plateaus- I went 3 days with no weight loss. Yes this cleanse is for my health but it’s also in the name of vanity, I will admit that free and clear. So yeah, I wanted to quit; but it’s a journey. And having been overweight as a child, I know that that for me personally, this will be a lifelong journey.

I went to a movie on Saturday and I had a whole bag of popcorn, not just 15 kernels; and Sunday I woke up feeling like I needed to dig myself out of this cleanse rut. So I thought to myself, what do I want to eat- REALLY want to eat? I initially thought of pasta, but then I thought, I could really go for a crab cake with spicy aioli- why a crab cake? I have no idea. But I set out to make this classically heavy, mayo laden, and creamy dish into something that even we cleansers can enjoy.

For the dressing, I swapped out the mayo for Greek yogurt. I made homemade ancient grain breadcrumbs from toast and I used egg- not mayo- to bind the cakes together. Although a bit time consuming, because of the shrimp peeling, breadcrumb making, shrimp cake resting- it was the most satisfying meal I’d in had in a week. It was new, it was fresh, and it was cleanse friendly. Just call me Stella, because I’ve got my groove back!

Shrimp Cakes
16 cooked large shrimp (about 1 pound), peeled, deveined
1 large egg
1 green onion, sliced
2 tablespoons lemon juice
1 tablespoon minced cilantro
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
Pinch of ground black pepper
4 pieces of flax bread, toasted
1 tbsp canola oil

Dipping Sauce
1 cup Balkan style yogurt
¼ cup minced cilantro
1 tsp hot pepper sauce
½ tsp lemon juice

To make breadcrumbs, toast 4 pieces of bread until really toasted. Cool and then crumble into crumbs. Easy, no? Yes.

In a food processor add 1 cup of breadcrumbs and the rest of the ingredients and pulse until incorporated, but still chunky. Roll into balls and flatten. Refrigerate for 10 minutes. Meanwhile, in a bowl combine the yogurt, cilantro, pepper sauce and lemon juice. Set aside. Heat oil in a non stick skillet on medium high heat. Roll the chilled shrimp cakes in the breadcrumbs and cook for 3 minutes on each side. Serve with a dollop of yogurt sauce.

Pictures | An Afternoon With The Pups

2011-03-28T10:57:00.000-06:00

You might be wondering did Bianca cook dog this weekend, caused by delirium from carbohydrate withdrawal. Nope. Although in some cultures it’s completely acceptable to eat the canine species, you won’t find puppy chow on this blog- but I pass ZERO judgment.

Food posts are slim pickings around here; because honestly I have been eating the same variation of the EXACT same thing for the past two weeks- them the breaks on a cleanse.

This past Saturday I spent the afternoon at my parent’s house and I couldn’t help but turn it into a puppy photo shoot. My “puppies” are actually full blown adults- twelve and thirteen years respectively- but they’ll always be puppies to me. As much as I love them, shooting animals reminded me why I love to shoot still life and food- they don’t move; animals do. At one point I had to hold my eldest dogs face in between my knees in order to get a snout shot- good god I love puppy snouts. I’m a sucker for a snout.

By the end of the impromptu shoot, my dogs were WAY over me following them around the house and snapping away- my female dog Ginger is deathly afraid of a camera lens- I have no idea why; but she’s got to get over it. I like pictures, I like dogs and she’s my dog- so too bad Gingey, willing or not, you are going to be one of my animal subjects.

I promise a food post very soon;)

Spring Cleaning | The Cleanse Week One

2011-03-21T20:06:00.001-06:00

Cleansing isn’t easy.

As I write this, I am on day eleven; I’ve lost 7 lbs so far and the cravings have begun to subside; but with that being said, day one and two were extremely hard. Was it the box of cookies sitting on my counter or the sight of my roommate enjoying a brownie? Who knows, but my will survived and I made it through.

They say the first week is the hardest, but day three was when I thought I had it all together, the cravings had seemingly subsided and I thought I was going to sail through the rest of the cleanse no problem. Then day four hit the skids, I was tired, I wanted coffee with cream and bread dripping in butter- and I don't even like butter that much. It was rough; and in truth I wanted to quit, but since I had written a blog post and told almost everyone I knew that I was cleansing, my pride prevailed- thankfully.

Day five was much better, I went to a movie; but I broke the rules slightly and took 1 ½ cups of air popped popcorn and 1 small square of dark chocolate in my purse. And I even allowed myself 15 kernels of movie popcorn- I couldn’t resist the smell of warm movie popcorn wafting my way, so I savored those 15 kernels like it was my last meal. It all worked out fine, I still managed to weight lose that day- winning! Day six was smooth, no cravings and very few temptations- yes the cookies and brownies were still on the counter, but I had made peace with them on day three.

Day eight I had to work in a restaurant and holy hell that was like being thrown into the gauntlet- I broke. I had popcorn, and it was AMAZING. It was as though there was a sale on it- everyone was ordering it; so I had the equivalent of about 2 cups because sometimes life demands a rule break. Day nine I impressed the hell out of myself; I deejay’d that night and I typically drink my weight in alcohol, but on this, the ninth day, I did not have one drop- not one. I woke up Sunday like a gem and even went to the gym- yay me!

To say that week one was full of ups and down would be a gross understatement; I repeat cleansing isn’t easy. During week one I found myself grocery shopping LOTS. Since my diet consists of mainly salads, lean meats and fruit, freshness is paramount; so for the sake of freshness I’ve come to terms with the fact that the grocery store and I are going steady for the next 2 weeks. It’s fine, he’s cute anyways.

I knew that I would miss certain foods, but, man, I missed sugar like something fierce; enter cinnamon. I’ve started steeping my tea with cinnamon sticks and sprinkling it on my strawberries; and I don’t know if my taste buds are just dying to have something- anything- sweet, but cinnamon adds a nice hint of sweetness. It has been my savior.

Since salad dressing is out of the question and salt is very minimal, I have found that a fresh salsa or bruschetta topping makes for a delicious dressing and topping for fish, chicken or beef; it also reminds me of the wonderful salsa I voraciously devoured in Mexico- minus the chips and guacamole ;)

My mother- who is also cleansing- mentioned that she is bored with food; and I can’t blame her. For myself I have found that I am cooking a lot; and for someone like my mother who doesn’t cook very much it’s easy to get bored and demoralized with options. So here’s what I made in week one to keep myself satisfied. Be warned the stove is going to be your ball and chain, learn to love it.

Steak Salad
1 palm sized grilling steak
1 ½ cups spring mix
¼ cup fresh salsa
In a non stick pan heated to medium high heat, sear the steak on both sides- about 4 minutes per side. Remove from heat and allow to rest, covered, for 5 minutes. Meanwhile, in a bowl, toss greens with salsa and season with salt and pepper to taste. Slice the steak into strips and add to salad.

Chicken with caramelized onions and fennel
1 onion, sliced into thin half moons
1 fennel bulb, core removed and sliced thinly
1 chicken breast, cut into strips
¼ cup bruschetta topping
1 tsp salt
1 tsp pepper
1/3 cup chicken broth
Season chicken with 1 tsp salt and 1 tsp pepper. In a non stick pan heated to medium high heat, add the seasoned chicken and cook until chicken is white all the way through- about 8 minutes. Remove from heat and cover. Add the onion and fennel and cook for 8 minutes- tossing as needed, so they brown but do not burn. Deglaze with chicken and cook until all the liquid is absorbed. Top with chicken with the onion/fennel mixture and bruschetta mix.

Shrimp Toss- a bit of a rule breaker. I needed carbs so I figured as long as it was a good carb- Quinoa- that I would be in the clear.
¼ cup cooked quinoa
½ cup shrimp, peeled and deveined
¼ cup bruschetta mix
3 spring onions, chopped
In a non stick pan heated to medium high heat, cook shrimp until pink and almost opaque- about 5 minutes. Add the bruschetta and quinoa to the pan. Toss and taste for seasoning. Garnish with spring onions.

Halibut with Roasted Asparagus and Fennel
1 halibut steak (6oz)
20 asparagus spears
½ fennel bulb, core removed and sliced thinly
¼ cup fresh salsa
2 tsp olive oil
1 tsp salt + 1 tsp salt
1 tsp pepper + 1 tsp pepper
Preheat oven to 400degrees Celsius. And heat 1 tsp olive oil in a nonstick pan on medium high heat.
In a bowl toss fennel and asparagus with 1 tsp olive oil, 1 tsp salt and 1 tsp pepper. Place on a baking and sheet and bake in oven- tossing periodically- for about 12 minutes. Meanwhile season the halibut with 1 tsp salt and 1 tsp pepper sear on both sides. IMPORTANT the fish will release with it is ready, resist the urge to peel it off to flip it, trust that it will release. When it is ready, flip the fish. The same rule applies for the both sides. Serve the fish with fresh salsa.

Fresh Basil Salsa
1/3 cup (75 mL) olive oil
4 tbsp (60 mL) freshly chopped basil
1/4 tsp (1 mL) white or freshly ground black pepper
6 ripe plum tomatoes
2 tbsp (30 mL) freshly squeezed lime or lemon juice
2 green onions, thinly sliced
2 garlic cloves, minced
generous pinches of salt, freshly ground black pepper and granulated sugar
If tomatoes are firm, peel skin using a vegetable peeler. Or cut an X in bottom of each tomato and place in a large saucepan of boiling water for 30 seconds. Immediately plunge tomatoes in cold water and peel. Cut into quarters, then remove and discard seeds. Finely dice. In a medium-size bowl, stir remaining oil with 3 tablespoons (45 mL) basil, lime juice, onions, garlic, salt, pepper and sugar. Stir in tomatoes.

Week one-done. Here's hoping week two is just as inventive!

Spring Cleaning | The Cleanse

2011-03-17T16:36:00.001-06:00

“So long as a person is capable of self-renewal, they are a living being.”

Henri Frederic Amiel

Spring has sprung; the thaw has begun, the layers are- slowly- beginning to come off and the time for skimpier clothes is almost upon us. I know for myself that the dawn of spring and the subsequent summer sends a small shiver up my spine; I, like many others, gain a little winter padding to help me through the winter months; if not for the lovely comfort foods, winter would be unbearable.

I will confidently admit that I eat my winter feelings.

After a lovely week in Mexico, that consisted of far too many Long Island Iced Teas and 4 meals a day, spring cleaning is taking on an entirely new meaning. I can be drastic at the best of times, and when I saw the number on the scale when I returned from Mexico, it had become the worst of times.

It is time to cleanse. My body is screaming out to me in the form of breakouts and side aches; and it has become time for action. Nature is renewing itself, and so must I!

When I proclaimed to my friends that I was taking on a 21 day cleanse, thoughts of lemon juice and cayenne pepper crossed people’s minds; but alas, I’m drastic, not crazy. And although the aforementioned cleanse “works”, I prefer to a) do this for health and not necessarily weight loss and b) avoid being unbearably cranky and mean, as I live with roommates and it is simply not an option.

I searched the internet’s many resources for a cleansing program that would work for me and my goals; and what I ended up doing, was taking parts from several cleanses and custom creating my own. My main goal was to get as many vegetables into my body, up my water intake and cut the white stuff- sugar and refined carbohydrates.

Here’s the breakdown

• As much green tea as I want and ½ gallon to gallon of water per day.

• Lean beef, skinless chicken, buffalo, flounder, sole or shrimp- cooked without the use of butter or oil. Seasoned with lemon, pepper, salt*, and any herb or spice I desire.

*maximum 1tbsp of salt per day, which I have found to be rather generous.

• Spinach, any type of lettuce, chard, beet greens, tomatoes, celery, fennel, onions, radishes, cucumber, asparagus and cabbage- steamed or grilled without the use of butter or oil.

• The only fruits are grapefruit, apples and strawberries.

• 30 minutes of brisk walking 3 days per week.

I am determined to attack this cleanse with taste in mind; I know most would look at the list of food and think “ damn that’s skimpy”, but I’ve got some tasty tricks up my sleeve, that should make this 3 weeks a delicious time.

Pictures | Mexico 2011

2011-03-15T18:28:00.002-06:00

What can I say, Mexico is amazing. I will forever be astonished at the fact that a mere 6 hour plane ride away is a completely different world. Edmonton -30 degrees Playa Del Carmen +30 degrees, a full 60 degree swing.

I went on this good time galavant with my family.

We ate…

And drank...

Like kings and queens.

We saw the sights; marveled at nature; swam in a lagoon- this water baby was in heaven; lounged like legends; and wondered in amazement at how a person is able to make animals out of towels.

I had so many things that I planned to write about this trip- there was an abundance of hilarious stories; but it really can be summed up in to one word, EPIC. I bonded with my step siblings and cousin- which was long over due; and I fell in love with my parents all over again- they are the masterminds behind this trip and they're a blast. I couldn't ask for a better hand to be dealt in life. On this trip I was reminded, again, what life is about- family.

I hate to be sappy- but vacations do that to me; I had an amazing time with my family, away from the internet, Twitter, the blog and everything that seems so important all the time; it was nice to just spend time with people that care about so much.

With that being said, I think I made far too many trips to the buffet and drank about a thousand too many Isla Larga's (long Island Iced Teas) for the next 12 months.

Pictures | Cut Copy

2011-02-28T17:40:00.001-07:00

"To walk the right road is to look for beauty in all things."
-- Unknown

Valentine's Day Lasagna

Some pictures just don’t have relevance in a post; even though they are pictures that I am proud of- less is oftentimes more. So I thought I would share these little gems to tie you over for the week.

I am off to Mexico Thursday morning, to escape the misery that winter is and continues to be. Stay warm friends; I’ll see you on the flip side!

Afternoon Delight

Oscar Quiche

Oscar Quiche

Food | Oscar Quiche

2011-02-27T15:16:00.001-07:00

“A girl should be two things- classy and fabulous”
Coco Chanel

When I was in culinary school and we made Quiche Lorraine- the classic quiche of bacon, green onions and cheddar- it made me think of the Nat King Cole song " Sweet Lorraine"; I know I annoyed my teachers and classmates by singing "My quiche Lorraine, Loooraine"; likely because I sound nothing like Nat King Cole and because I only know the hook. Repetition can be rather annoying, and I think a belated apology is in order- sorry guys.

And Quiche, like the King himself, is a classic. When I was in the catering business, my partner and I catered a luncheon for my Nan, my 89 year old Nan and all her college sorority sisters; and what is a classy luncheon with the golden girls without quiche? As we prepped the quiche Lorraine, I quietly hummed the Kings song to myself!

But I digress.

When my friends and I decided to have an Oscar party, without hesitation I declared that Quiche would be my contribution; classy, bite sized and always a star- the perfect addition to a classy Oscar affair.

For our gala gathering, I decided to make the classic Lorraine and to be a little nouveau a kale and feta rendition. And as expected, they were stars; bite sized, classy and effortlessly delicious. And because Quiche Lorraine has such a catchy name, I thought my vegetarian option deserved the same- so I named it Quiche King Cole. Cute and completely fitting!

Quiche Lorraine
6 rashers of bacon, cooked and crumbled
½ cup cheddar cheese, grated
6 green onions, sliced
12 mini tart shells

Quiche King Cole
1 head of Kale, chopped
½ cup feta cheese
12 mini tart shells

Egg mixture
6 eggs
¼ heavy cream
½ cup chives, chopped
1 ½ tsp salt
1 tsp pepper

Preheat oven to 350 degrees. In a bowl, whisk the eggs, cream, chives, salt and pepper together.

Quiche King Cole
Heat 1 tsp olive oil in a pan on medium high heat; add the kale and toss for 1 minute or until the kale is wilted. Remove from heat and toss with feta cheese. Allow to cool- about 5 minutes- then fill each tart shell halfway with the kale mixture. Fill with the eggs mixture.

Quiche Lorraine
Combine the cheddar, crumbled bacon and green onions together. Fill each tart shell halfway with the bacon mixture; then fill with the egg mixture.

Brush the edges of the tart shells with heavy cream. And arrange on a baking tray and bake for 14 minutes, or until the eggs have set. Remove from the oven and cool- Quiche can be served at warm or at room temperature.

Speaking of Oscar, Melissa Leo stole the show- the F bomb was legendary! And best dressed, hands down, Michelle Williams; she looked like an angel!

Food | Valentine's Day Lasagna

2011-02-14T12:07:00.001-07:00

“All you need is love.”
John Lennon and Paul McCartney

What is love? I find myself pondering that on many occasions, but obviously more on this day in particular. I have a love/hate relationship with Valentine’s Day- I mean, if you wait 364 days to show the apple of your eye what they really mean to you, well then I think trouble is a brewin’; but who doesn’t love an excuse to be wholly and completely dedicated to love? In truth, I have never been in a relationship when this holiday comes around; I’ve either been completely single or in a complicated situation, so I have never indulged or been indulged in the excess that is Valentine’s Day. But I have very high hopes!

Every Valentine’s Day I like to reinvent my thinking and look at it simply as a love day- and in this re-evaluation I realize how truly blessed I am to have so much love in my life. I have a great family- who I love and appreciate more and more as the day’s progress- and great friends who inspire me to be a better person. Yesterday while sitting around the table enjoying a lovely meal with friends, I felt fulfilled and completely happy. Could it have been the lasagna that I doted over lovingly for hours? Or maybe it was the three glasses of wine I enjoyed? Likely it was the company I was keeping. Either way love- the love between friends, the love of food and the love of life- was in the air!

Today of all days is the day to sit and reflect on the love we all have in our lives; and today serves as a reminder to us all to say loud, proud and often, to the people who mean the most- I love you!

Happy Valentine’s Day!

Valentine’s Day Lasagna
Serves 8
For the sauce
5 Italian Sausages- casing removed
1 cup canned crushed tomatoes
1 cup canned diced tomatoes, drained of half their liquid
3 cloves of garlic, minced
For the filling
1 ½ cups ricotta cheese
2 cups Crimini mushrooms, sliced
2 stalks of Swiss chard- sliced into strips
1 box lasagna noodles
½ cup oregano
½ cup Asiago, for topping
2 ½ tsp salt
1 ¼ tsp pepper
4 tbsp olive oil
In a pan heated to medium high heat, heat 1 tbsp of olive oil; add the mushrooms and cook for 3 minutes. Add the Swiss chard and cook for another 1 minute. Season with 1 tsp of salt and a ¼ tsp of salt. Remove from heat and add the ricotta. Set aside.

Meanwhile, in a pot of boiling salted water, cook the lasagna noodles until they are pliable enough to roll- about 6 minutes. Drain and toss with 2 tbsp of olive oil, to ensure they don’t stick while cooling.
In another pan, heated to medium high heat, add 1 tbsp olive and add the minced garlic and sausage meat. Cook for 8-10 minutes or until the meat is almost fully cooked. Add both the diced and crushed tomatoes; season with 1 ½ tsp of salt and 1 tsp pepper. Simmer for 10 minutes.

Meanwhile, add the filling to each lasagna noodle and roll it up. And preheat your oven to 400 degrees.

Once the sauce is ready, spoon enough sauce to cover the bottom of the baking dish. Arrange the noodle rolls closely in the dish and sprinkle the oregano evenly over the noodle rolls. Generously spoon the prepared sauce over the noodle rolls, until they are completely covered. Sprinkle the Asiago over the sauce and cover with foil.

Bake for 15 minutes covered. Then remove the foil and change oven setting to broil and cook until cheese is golden and bubbling- about 3 minutes. DO NOT WALK AWAY DURING THIS TIME, IT WILL BURN!!!!

Food | Afternoon Delight

2011-02-10T18:28:00.003-07:00

Oh what a week- I cried on Tuesday and Wednesday bore some really upsetting news; not even Orchids could make me feel better. Sometimes life comes in full force and I wish I could press pause and regroup- but we all know that time stops for no one and life waits for who? No one!

All day yesterday I was in a foul mood; and I thought to myself, how can I turn this day around? I thought of shouting from the rooftops like a tigress in heat- but I didn’t want to startle the neighbors; and barring getting on a plane and flying far away from here, the only thing left was booze. Now I find it problematic to have a stiff vodka soda at noon, but disguising a libation in a tea cup garnished with oranges and cinnamon sticks- now that’s genius! I took once sip and immediately felt better- all warm and fuzzy on the inside; and, truthfully, it was exactly what I needed to take the edge off a really challenging week.

This drink can be made with any type of tea and any type of liqueur, I used Kahlua because it’s what was in my pantry- but I probably would have used turpentine by that point. In any case, this drink did the trick; and if you need a quick mid afternoon pick me up, I suggest you try this!

Afternoon Delight
1 tea bag
¼ cup Kahlua
1 cup hot water
1 orange round, halved
2 cinnamon sticks
Steep the teabag in hot water for 3 minutes; remove the tea bag and add the Kahlua. Add the orange and stir with the cinnamon sticks.

And I will say this, I don’t have a drinking problem- I’m a problem drinker. HA, kidding! Let’s cheers the weekends arrival, because that certainly deserves a toast ;)

Are we friends on Twitter? We should be- let's conversate!

New Year, New Blog!

2011-01-31T15:11:00.000-07:00

"If you want to know where your heart is; look where your mind wanders..."
Unknown

Why Food and Pictures?

Well since I was a child food has been ever present on my mind; at breakfast I would think about lunch and at dinner was thinking about the breakfast I would undoubtedly have the next day. My grandmother would always laugh because I used to get so excited about meals, that I would start humming and dancing- now that’s love! I was and never will be the type to miss a meal; but on the off chance I do miss a meal, my years practicing the art of eating allows me to visualize the perfect meal.

In recent years, I have developed a fondness- some might say an obsession- with photographing food. It’s not uncommon for me to tell my friends to halt eating in order for me to snap a photo of the plate in front of them. I do enjoy photographing people- but people talk back, people have moods and people have bad hair days; food does what I want, when I want- well, most of the time. I find food fascinating, it’s so alive, so vibrant- it really is the most interesting subject to me. Some people like to look at porn online, I would much rather look at a beautiful photograph of food. Porn is fun, food is more fun; food and porn together is messy and the MOST fun of all! But that’s for another day and perhaps another blog ;)...

I’m by no means new to the food and pictures phenomenon; I have been blogging for 2 years but after an unfortunate incident involving hackers and the deleting of my former blog- here I am! And what a fitting time to start anew; a new decade is the perfect time to start a new blog! I had been thinking long and hard about what I wanted to do with my life and (surprise surprise) food styling and food photography aka food and pictures kept coming to my mind- I couldn’t get it out of my head. And although I was beyond pissed when I attempted to log in to my former blog, only to realize that it was gone; now I feel like the universe used complete low lives to help me refocus- to get back to the basics of what I want my blog to be. So when I saw the aforementioned quote it felt somehow ordained and perfect- THIS is where my mind wanders. You could say this is a rebirth on the backs of dickheads- yeah, I like that!

And on that note, I would like to say welcome to my new home, Food and Pictures- which will be just that, a collection of recipes, pictures and ramblings in between, on my quest to style the hell out of everything edible and make it look amazing. So tell your friends, tell the world, reblog, retweet and post it to your status- Bianca is back!