I had this amazing soup at Smartmouth Cafe last week with kale and chorizo in it and I decided I had to try making it at home. I picked up some yummy house made Chorizo from The Honest Butcher and set to work looking for […]
Month: April 2013
I am still working my way through The Dahlia Bakery Cookbook. Sorry kids no fruit and veg this week…but how about some SNAILS ahahaha. Schnecken is the German word for snail and the term given to a rather lovely gooey treat similar to the Chelsea […]
More goodness from the Dahlia Bakery Cookbook: Sweetness in Seattle. Tonight I made the Apple Raisin Compote but since my kids hate raisins and I like cranberries I used cranberries instead and it worked out YUM.
Then because I had buttermilk in the fridge that was going to go off, I decided to make Dahlia Bakery’s Buttermilk Blueberry Muffins. I haven’t really modded either recipe much so I’m not going to post the recipes but rather I am going to encourage you to get the book. Everything I’ve made so far has been really, really good. Here’s a shot of the muffins in all their “just out of the oven” glory.
First off these things are bloody labour intensive. Basically, if you make them the same day you are looking at about 4 hours from start to finish including rising, proofing and baking time. Second…they really are incredibly delicious. So, if you have the time (or […]
This is a slightly different take on the Tuscan Salad I usually make. Ataulfo mangos are just coming into season and they are so wonderfully delicious that I had to get some.
3 medium sized yams peeled and chopped in bite sized pieces
2 Tbsp olive oil
Ground salt and pepper + sumaki or other herb you like
1 Ataulfo Mango (check out Chef Alan for how to cut a mango up without losing the flesh (or your fingers).
1/4 c. toasted pine nuts
1/4 crumbled feta (I used Dodonis…expensive but really good)
24 grape tomatoes halved
1 can rinsed chickpeas
Juice of 1 lime
1/4 c. olive oil (or less…you are looking for a 50:50 mix of lime juice and olive oil for the dressing)
Preheat oven to 375F. Toss yams with olive oil and spread in a single layer on a parchment paper lined cookie sheet. Grind salt and pepper over top to taste and sprinkle with sumaki or zatar would work as well…or chipotle powder. Bake 35 minutes and remove to cool. In the meantime, toast the pine nuts and set aside to cool. Chop the tomatoes and mango and toss in a bowl. Rinse the chickpeas and add them to the bowl. Juice the lime and whisk together with oil oil. Add the cooled yam, mix and toss the works with the lime juice dressing. Correct seasonings to your taste. Crumble the feta on top and sprinkle with pine nuts.
Serves 4-6 and is great for packed lunches.
I went to Seattle recently for some R&R and stopped in (repeatedly) at The Dahlia Bakery (one of Tom Douglas’ Seattle Yummeries). It was so good I bought the cookbook. It’s a great collection of recipes including the recipe for their famous triple coconut pie […]