Rhubarb and Cod

Breads & Rolls, Pizzas & Flatbreads, Vegetarian

Fresh Heirloom Tomato Pizza with Fresh Basil

August 6, 2021 No Comments

Tomato season has arrived here in Ontario and I couldn’t be happier. To say I’m a tomato fan would be an understatement. Since day one, I’ve been a tomato sandwich (with plenty of mayo, please and thank you) fan. Bruschetta is my love language and the Caprese is my go-to starter at any Italian restaurant. I adore tomatoes especially peak tomatoes. So, when tomato season rolls around, I want to add tomatoes to everything but I want to do almost nothing to them. It’s a bit of a conundrum really. But dishes like this Fresh Heirloom Tomato Pizza are the perfect workaround. This bad boy makes a meal out of tomatoes, without masking any of their considerable attributes.

Custards & Puddings, Dessert, Overthinking Classics, Pies & Tarts

Coconut Cream Pie – New Series Announcement

August 3, 2021 No Comments

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Today’s Coconut Cream Pie is the first installment in what I hope will be a long-running series we’re calling Overthinking Classics. Most of the recipes that appear on this blog strive to be different, which is great. But in my day-to-day life, my cravings tend to be rather pedestrian. I have a lot of love for classic dishes and I think about and cook them often. And every time my brain picks them up, I try to improve upon them. They never find their way here, though. I always think they aren’t interesting enough to be blog-worthy fare. But I hope this new series will give a home to all the pearls of wisdom I have accumulated about the dishes we know and love.

Fish & Seafood, Snacks, Starters

Ginger Scallop Aguachile with Wasabi Glazed Wonton Chips

July 31, 2021 No Comments

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The heat has backed off in my part of the world. But I know the weather is just lulling us into a false sense of security before pummeling us with more oppressive temperatures. So, I’m keeping my beers cold and meals chilled because August is just getting started. And if I’m honest, this is my favorite way to eat. Dishes like today’s Ginger Scallop Aguachile are my idea of heaven. It may sound disconcerting but I really do love raw food. It could be a latent carnivorous instinct or it could simply be a preference for a particular texture. Whatever it is, I find crudo and carpaccio to be endlessly compelling. They’re bursting with flavor, satisfying, yet refreshing. In other words, they’re the only dishes I want to eat in August.

Chocolate, Frozen Desserts

Banana Split Pavlova Terrine with Toasted Meringue

July 24, 2021 No Comments

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I may have gone beyond the pale with this one. If you’ve visited this blog before, you know I love a good hybrid dessert. The recipe for these S’mores Alfajores is just one of many examples. But today’s Banana Split Pavlova Terrine borrows from 4 separate dishes. It’s one part Baked Alaska, one part ice cream terrine, one part pavlova, and of course, one part banana split. It is however entirely nuts. But hopefully, it comes across as nuts in a good way. This is a layered dessert, so it has many moving parts and it does require a little patience. I say this not to intimidate you because each step is actually fairly simple, but I would encourage you to start this dessert at least 3 days before you need it.