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03.07.2014

Cook the cover: March

Back in March during our never-ending winter, I tackled Bon Appetit’s March cover recipe, Short Rib Pot Pie.

This recipe sounded intense: pounds of short ribs, onion and wine filling a flaky classic pie crust. I decided cooking such a beast should be celebrated. I invited over two of my dearest friends, for whom a month later I’d travel to Ireland to see ¬†married, for a pre-wedding feast.

I’m not going to lie, making the recipe was just as much fun as eating it was. Hunting down the short ribs, cooking the filling the night before and filling my house with a heavenly smell made me excited to finally eat it. The recipe certainly isn’t difficult, just a wee bit time-consuming.

The eating of the pie, on the other hand, took way too little time. Although extremely rich, both my guests and I devoured our slices. We washed the rib filling, sweetened with slowly cooked onion and enveloped in a salty crust, down with a strong Beaujolais.

The pot pie was just as good eaten cold, straight out of the fridge, the next day.

I wouldn’t have cooked this recipe without the cook the cover challenge, but boy am I glad I did. My mouth is just watering, months later, thinking about that meal.

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16.03.2014

Cook the cover: February

February. The month of grey. The month of cold. The month of hearty stews.

Bon Appetit’s February cover recipe did not disappoint. I made its Chicken and Dumpling with Mushroom stew. My house smelled amazing. My mouth and stomach? So, so happy. Make it, eat it, love it. Do it!

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Feb cook the cover 1

March’s recipe? A short rib pot pie. I can’t say this is a recipe I’d be tempted to make without this challenge – it’s not quite my thing. I know I can’t eat this all on my own, and I don’t think it will freeze as well as stew. Anyone feel like a dinner party?

10.02.2013

Sunday Snaps: Snowed-In Solitude

After a busy week of work and personal commitments, I unplugged this weekend.

We were finally hit with a snowstorm that shut down the city. I tried to make good use of that snowed-in silence. I finally unloaded the dishwasher, shovelled off my car and drank an epic amount of tea.

And then I spent most of Sunday setting up and playing with my new iMac. I may not have left my home office all day.

Girls Night cupcakes

Girls Night candy buffet

Girls Night nachos

new dining room rug

Snow storm and bobcat

tea cup cupboard

photo editing

26.01.2013

Soups’s On: The Deep Freeze Remedy

I don’t know about you, but frigid weather always means soup. And I don’t mean soup out of a can. I’m talking about real, homemade soup.

Winter soup at home

I don’t use a recipe. I make my “kitchen sink soup” based on whatever I have in the house. I promise you this soup is so easy you’ll wonder why you ever would buy soup again. Make it vegetarian with vegetable stock and seasonal veggies. Change up the spices to dramatically alter the flavour. Add different meats, add different grains. It’s really, really hard to mess up soup. Use flavours you love and you will always have a winner.

Here’s my recipe from today’s meal:

As I haven’t done groceries in a couple of weeks (oops) I grabbed chickpeas, quinoa, and frozen veggies. At the last minute I subbed roasted chicken for the quinoa.

Soup Ingredients

I cooked the veggies in a couple teaspoons of vegetable oil for about five minutes. Then I added my broth and water. I use three cups of broth and two cups of water. At this point I also added my chickpeas and seasoning of choice. For today’s soup I used two teaspoons chile flakes, ginger and coriander, and one teaspoon rosemary and chile powder. I wanted something spicy to warm me up! I also tossed in a tablespoon of soy sauce for colour and zing.

Simmering soup

The I let the stove do the work. It needed to simmer for half an hour. This is the time I get antsy and ready to eat. I recommend you open a bottle of wine, pour yourself a glass and paint your nails.

When my nails were dry I threw in my chicken and simmered for ten minutes more.

Cooked chicken for soup

Then I added freshly ground pepper and devour. See? Easy peasy. This batch made me about four servings. The other three are in my fridge, and will act as meals for the weekend, although it can just as easily be put in the freezer.

Finished soup

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