Concord Grape Focaccia Ring with Baked Camembert

Concord Grape Focaccia Ring with Baked Camembert

Hey, guys! Consider today’s Concord Grape Focaccia Ring with Baked Camembert my first official fall offering. Yes, it’s a happy return to carbs, cheese, and coziness. And while I have had my misgivings about the season to come, I’ve come down firmly on the side of fall. It feels pretty good to leave the fence behind. The only trouble is, Toronto weather is not with me on this one.

When September hit, Torontonians were immediately plunged into fall-like temperatures. On the weekend following Labour Day, I attended a friend’s birthday party in Trinity Bellwoods Park and I was shivering when the sun went down. Shivering! I mourned the untimely death of summer but then I came to terms with it. I embraced fall and began chatting excitedly about Thanksgiving. Then summer returned, possibly for revenge – I really can’t be sure.

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Sicilian-Style Pizza w/ Roasted Brussels Sprouts & Banana Peppers

Sicilian-Style Pizza with Roasted Brussel Sprouts & Banana Peppers

I have a very unfoodie-like confession to make: I’m over Neopolitan-style pizza. I know, I know. It’s the fancy pizza, the authentic pizza, the “real” pizza. But I’m sick of it. Please understand that I rode the Neopolitan bandwagon for the past five years but enough is enough. It seems like every pizza joint in my neighborhood serves the stuff. I can’t even fault them for it. There is something alluring about the words “00 flour” and “900º wood-burning oven”. Fancy flour and screaming hot ovens wreak of authenticity and respectability. It gets people through their doors and there’s no shame in that. But am I the only one left in Toronto that prefers New York or Chicago style? I need that crisp, bready stuff. So, in retaliation, I made this Sicilian-Style Pizza with Roasted Brussels Sprouts. It’s pretty much a pan of bread with some toppings.

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Ratatouille Pot Pies w/ Parmesan Buttermilk Biscuits

Ratatouille Pot Pies with Parmesan Buttermilk Biscuits

Please forgive me because this post is going to come off as entirely too enthusiastic. It’s just, I’ve hit a complete 180. I finally get this whole early fall thing- it’s downright magical. The colors are bananas! Mums are in season, stone fruit is still holding strong, tomatoes haven’t given up the ghost, and apples are angling their way to the forefront. Oh, and did I mention the colors? The whole world is awash in dusty pinks, burgundies, rich purples, and a multitude of greens. I feel like crying from the sheer beauty of it every time I walk into a market and I walk into markets a lot. It gives you an idea of how much mascara I’m burning through.

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Midnight Blue Tarts with Saffron Cream

Midnight Blue Tarts with Saffron Cream

Okay, so if you were around last week you may have found this downer of a post. Well, I’m happy to report I have successfully shaken off the funk and am back to my version of normal. If you have no idea what I’m talking about, let’s keep it that way and focus on these Midnight Blue Tarts. Pretty pretty right?

Berry season is winding down, but my grocery store is still flooded with glistening pints of blueberries and blackberries. I think berries maybe some of the most beautiful food on the planet. They really do look like little jewels and their minute curls and creases never fail to capture my attention. This should give you an idea of how fun it is to shop with me.

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