Bloody Mary Oil

Bloody Mary Oil
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Good bread, olive oil, and balsamic vinegar are a combination that can’t be improved upon. It’s tart, chewy, unctuous perfection. But can it be expanded upon? Can you “yes, and” a plate of dipping oil into a whole new territory. Apparently, you can! Behold this Bloody Mary Oil. This beauty boasts a pool of golden olive oil, flavoured with garlic, minced sun-dried tomatoes, finely chopped celery leaves, horseradish, and red wine vinegar. Essentially, if you can find it in a Bloody Mary, you will find it swimming in this oil. The result is a dip that can make a good baguette disappear in record time. This recipe takes approximately 5 minutes to prepare and requires no cooking. This is summer eating at its finest. So let’s dive right in!

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Potato Chip Tower with Prosciutto and Endive

Potato Chip Tower with Prosciutto and Endive
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Today, I have less of a recipe and more of a snack concept. I’ve been seeing dressed potato chips all over the Internet lately. They’ve been called potato chip towers, charcuterie chips, and potato chip nachos. But I prefer the name potato chip sundae. No one else is calling it this, and it isn’t particularly descriptive, but for some reason, that is where my mind landed, and now I can’t resist calling it that. You’ll notice I didn’t choose that term for the title. Sometimes it’s better to keep one’s strangeness to oneself. I guess I wasn’t successful at doing that since I just told you, but at least the SEO gods are happy. But whatever you call it, today’s Potato Chip Tower with Prosciutto and Endive is simple to put together and devastatingly snackable. So let’s make it!

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Blistered Shishito Peppers with Calabrese Aioli

Blistered Shishito Peppers with Calabrese Aioli
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Patio season has finally arrived in Toronto, and I couldn’t be more thrilled. It’s been a long, cold, and wet spring in this province, and we’ve been camped out in a rain cloud for much longer than usual. I was starting to have my doubts, but the switch has finally flipped, and summer has arrived. We never ease into summer; it just sort of shows up one day. Throughout those chilly spring months, I couldn’t stop fantasizing about summer cocktails and patio-friendly snacks like these Blistered Shishito Peppers with Calabrese Aioli. With its minimal prep, local produce, and bold flavours, this dish has everything I look for in a summer cookout starter. Unfussy but elegant in its way, just the aesthetic I’m going for this summer. So let’s make it!

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Asparagus Tempura with Ginger Mayo and Matcha Salt

Asparagus Tempura with Ginger Mayo and Matcha Salt
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We’re in peak asparagus season here in Ontario, and I’m trying my best to get my fill. Unfortunately, I am a bottomless pit when it comes to this green, so it’s an inevitability – I will never have enough. But I’m still down to try, and today’s Asparagus Tempura with Ginger Mayo and Matcha Salt is vital to that effort. I know what you’re thinking: If you love a vegetable so much, why deep fry it? Well, there is a method to my madness, which I will get to. But I promise you won’t lose the asparagus in this recipe. Asparagus is such a short and special season; it would be a shame not to showcase its star in all its glory. 

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