Rhubarb and Cod

White Chocolate Limoncello Cake with Mascarpone Frosting

May 7, 2022 2 Comments

And just like that, it’s Mother’s Day weekend. Happy Mother’s Day to all the mamas out there, I made you a cake. This White Chocolate Limoncello Cake was inspired by my own mother’s love of lemon desserts. Her favorite is actually Lemon Meringue Pie but I figured you probably didn’t need yet another Lemon Meringue Pie recipe. So I changed things up a bit with this golden beauty. This cake is rich, velvety, and capital-M Moist. I know most people hate that word, but there really is no other word for it. So, without further ado, let’s get into it.

Beef, Salads

Carne Asada Salad with Pickled Radish

May 5, 2022 1 Comment

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Believe it or not, I didn’t actually intend to post this Carne Asada Salad on Cinco de Mayo. Things in my calendar shifted and this dish, serendipitously, landed on May 5th. I don’t generally pay that much attention to Cinco de Mayo. I suppose because it really isn’t a thing here in Canada. Sure, you’ll see the odd margarita or Corona special. But for the most part, the day seems to pass largely unmarked. But I love Mexican food, so any excuse to make it is a good excuse in my books. So let’s tackle this wildly vibrant Carne Asada Salad.

Chocolate, Cookies & Squares, Dessert

Peanut Butter Sesame Bars

May 2, 2022 2 Comments

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As much as I love to make fancy desserts, I prefer to eat slightly more, er, pedestrian ones. When it comes to sugary treats, give me the greatest hits. Chocolate and caramel make my heart sing, an entire bag of wine gums is my idea of luxury, and chocolate and peanut butter? Well, I can’t think of anything better. When it comes to dessert, I don’t show up to be challenged, I show up to play. I want something that is simple and pleasurable. Something over-the-top but blissfully familiar. I want something like these Peanut Butter Sesame Bars.

Soups & Stews, Vegetarian

Creamy Roasted Pepper Soup with Fried Goat Cheese

April 28, 2022 1 Comment

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Today’s Creamy Roasted Pepper Soup is brought to you by my fridge. In my line of work, you often wind up with an excess of something. It could be a glut of apples, an abundance of pie filling, or a small shop’s worth of cheese. The cheese scenario is not as enjoyable as you would imagine. Honestly, handling leftovers is one of the hardest parts of my job. I know you probably don’t feel remotely sorry for me. And I get it, an excess of cake sounds like one of those good problems to have. But trust me, keeping leftovers interesting is no small feat. On the flip side, however, there is nothing more satisfying than transforming leftovers into something completely new.