Whole Wheat Carrot Muffins

The other day I realized I needed snacks, and I looked through my fridge but all I could find were carrots and whole-wheat flour, so I took someone’s recipe, heavily modified it (originally there was pineapple in it, actually), and came out with these:

Here’s my recipe:

2 cups whole wheat flour
¾ cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon

2 eggs
⅓ cup cooking oil
1 cup milk
1½ cup grated carrot

Preheat oven to 350°F. Mix dry ingredients in one bowl, and the remaining ingredients in another. Stir just until blended and pour into muffin cups. Bake for 20 minutes or so.

Quack, quack!

OK, so Matt and I decided to compromise and not blow $300 at West to celebrate our anniversary. However, we did blow about $100 at Bosa foods (we heart Bosa!!).

So, here are the picture descriptions: We started with Charcuterie: pork country pate (I did not make!) 18 month aged prosciutto, soppresseta, goat brie, okanagan gouda and raincoast crisps/crostinis.  Accompanying this (in our lovely tri sauce dish, thanks to D & E), we had zucchini relish, given to us by a friend, sundried tomato, and red pepper curry mustard, again courtesy of the Edmonton Farmer’s market, and D & E.  (AMAZING mustard, guys!!!)

For dinner, we did a duck ragu with papardelle noodles.  Never made duck before, but found out it is an easy way to spend $30 on protein! http://bit.ly/8X7Y70. I made several modifications, so let me know if you’d like the additions.  It was SO good- so flavorful and rich, without being overly heavy.

Paired it with a 2006 (a great year- get it?  Anniversary? ka-ching) La Frenz Montage. So delicious, and the leftovers were far more than West’s!  Buon appetito!

Very appropriate for the weekend

Came across these little gems: salut to the weekend! (My apologies, Jon!)



Ahhh, pizza!

So, if there’s one thing I love to do when I cook, is find a way to make things more complicated, more expensive and longer to make!  However, I have found one exception- pizzas!  I make this recipe for pizza dough from (of course) epicurious, and although it does take longer, due to the rising time, there is something so cathartic about smashing your fists into warm, sticky dough.  Then, you can throw it up, and sing the “That’s Amore” song.  It’s a pretty winning combination!  🙂


Some of Matt and I’s favorite toppings are caramelized onions, mushroom and roasted garlic, Italian meat lovers, and prosciutto & arugula.

The recipe makes three large pizzas, and it freezes very well.  I’d recommend rolling the dough out as thin as possible, and using a pizza stone, such as this one below-( it makes the crust so crispy) before adding toppings on. A crisp Italian white wine or Negroni cocktails are our favorite drinks with.


What Thomas Keller and I have in common…

…We can both make this!! After that, the similarities end.

I don’t make the crust ever- just make the sabayon, and go for it!  I think it’s the best when chilled and served with berries.

Tarte au Citron

There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd.

Lemon Sabayon:
2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/2 cup fresh lemon juice
6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces
For the sabayon:

Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.

Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.

Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into glasses.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Lemon-Tart-231349#ixzz0yJHl57qp

Very unusual but delicious.

We served these at a BBQ.  I was wondering if people would like them since most people are not fond of dates.  However, the Madjool dates are really good.  The combination of sweetness, salt, savory cheese and pancetta is divine.  I used Parmiagiano-Reggiano cheese and bacon because I couldn’t find any pancetta in town that day (apparently not a hot seller in the Comox Valley).  In any case, six people ate about 20 of them and that was in addition to the best hot wings your dad has ever made.


Delicious evening!