Out of City Sounds

After a weekend spent outside of Montréal city, just beyond the busy highways and buzz of traffic, workers travelling along the roads in tooting cars and the swish of bicycle tires speeding past, with the noise of construction always just an earshot away, I suddenly miss the slow pace of living on an island, or at least beside the ocean, next to the beach where we'll go for an entire afternoon, waves lapping against the shore as the only backdrop of sound, or nearby some quiet and shadowed trails where underneath the tall, leaning arches of old evergreens, you feel protected and somehow in your own little world, as if any big city doesn't exist for the moment, and in your own world you can pretend whatever you like. Here, back in my sister's apartment, through the windows that are left open to let in some fresh air, the constant hum of machines outside also finds its way in, drilling and pounding from the moment I wake up, to the background of the radio podcast playing that it becomes, or as a replacement for the poignant sounds of the kettle or microwave that when I'm at home, and there's no other sounds to compete, are sharp clicks so surprising rather than a dull change in what I can hear around.  

We spent the weekend at one of my sister's friends house, among her three horses and paddocks around the house, plus the three cats who knew of the relaxing weekend ahead, and lazed about on any chair they could steal, and finally her two Bernese mountain dogs, excited and full of energy with every new person or movement made. I was in heaven with all the animals, but again, it made me miss my dog even more. Beside the pool, and between the outdoor bar, we sat around in the sun, barbecued chicken and sausages, and stayed up beside the roaring campfire underneath stars, little twinkles of light that aren't often seen in a city when lights cascade outward and block the little white stars from being seen. 

Her house was also filled with gluten free foods, she being gluten intolerant herself, and so as soon as we arrived we enjoyed gluten free pasta, and I shared the gluten free brownies I had made, as well as a comfort and relaxation in knowing things, food-wise, were taken care of. It was lovely spending time at someone else's house without the constant nudge of being alert if they might forget, handing you a plate of pizza and saying, "don't worry it's whole wheat," or not understanding that beer is in fact made from wheat either, replying to your decline of a cookie with a sad sort of frown. Rather, dinner that night included gluten free sausages and plenty of chicken, and the next day, a late Sunday barbecued breakfast of toast and bacon that also included enough gluten free bread for the two of us. After a late night, all of us around the outdoor table ate in large mouthfuls between recounting sitting around the camp fire, or jumping in the pool, and when I was picked up and thrown in first. 

As much as I love wandering Montréal, poking in to shops, the relaxed drinking regulations, enjoying chocolate desserts with my sister at Cocoa 70, or spending a day like today wandering into a basement coffee shop for some chai tea beside an old brick lined window, the sounds of construction each morning leave me a little restless, and the neighbouring building jumps a little closer as well. Laying on the deck chairs yesterday, the sun a welcome heat and a gentle wind blowing across us just when it became too hot, the squirt of the pond fountain in the background, I could almost remember long summer days last year on the beach, and taking my scooter round with friends to spend a day beside the ocean. 

Just after the last run on the little yellow go-cart, speeding down the gravel lane and quickly turning back before passing the neighbours paddock, without breaks to slow down, and climbing through the fence to see the three horses left to graze peacefully in the front, we set about making pizzas on the oven pizza round that had been heating up while we were outside. Taking turns pressing down on the gas and seeing how fast the go-cart would go, and sometimes leaving curving tracks in the lane, time had passed by quickly in a summer's lazy way. Bringing out gluten free pizza bases for everyone, we dressed them up with tomato sauce and mozzarella, adding boccincini and fresh basil from the garden, as well as olives, tomatoes, and pepperoni slices. With simple, fresh, and delicious ingredients, plus a flatbread-style crust, the pizzas came out hot, but were still devoured quickly as the flavours couldn't keep hungry mouths away, and even after the first slice, each new piece with a slight variation in toppings tasted as good as the first. It always seems that the freshest ingredients, or the simplest of meals, with few items needed, but always made using whole food, always taste the most delicious, with the best flavour, and will always leave you feeling much better afterwards. None of that greasy pizza after taste, like when they served hot lunch during elementary school, but using local and real ingredients, a pizza is a healthy and easy meal.

Caramelised Onion and Goats Cheese Pizza {with Recipe for Dough}

{print me here}

When looking for a gluten free pizza dough without the long rising time of yeast, or the trivial mixing of flours to create the perfect blend, all the while wondering if it will actually work, there's always this simple, quick, and delicious gluten free dough, that can be layered with any choice of toppings (but I will show you our fave!) and even rises to give that soft and chewy bite.

If you aren't in the mood for pizzas, or plan on entertaining friends, roll out the dough into smaller rounds or squares onto a baking sheet, which can then be eaten individual as mini flatbreads, and will even be perfect for dipping into balsamic vinegar and olive oil.

{Ingredients:}

Dough:

2/3 cup sweet rice flour

1/3 cup corn flour

1/3 cup sorghum flour

1/3 cup tapioca flour

1/3 cup arrowroot starch

1 teaspoon guar gum

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 whole egg, plus 1 egg white 

1 tablespoon olive oil

1/4 cup milk

1/2 cup to 3/4 cup warm water

Toppings:

1/2 cup caramelised onions, recipe below

8 to 12 stalks of asparagus

1 teaspoon lemon juice

1 teaspoon garlic salt

1 tablespoon olive oil

Sliced kalamata olives

Sliced sun dried tomatoes

Large handful of fresh baby spinach leaves, stalks removed

Goats cheese

{Directions:}

Start by caramelising the onions, and set aside. 

Preheat the oven to 425°F and coat a round pizza pan with olive oil. In a large bowl combine together the flours, and mix well.

Beat together the egg, egg white, olive oil and milk. Slowly pour into the flour mixture, and stir well. This can also be done using a food processor, which will quickly blend together the ingredients, and form a nice smooth dough. Slowly add in the warm water, quarter cup by quarter cup, until the dough begins to come together and form a round ball. It should be quite sticky, so at this point to avoid dough sticking to your hands rather than to itself, coat your hands in water, and then rub with oil.

Flatten out the dough onto the pizza pan, evening spreading across, applying more oil to your hands off necessary. Cook in the centre of the oven for 15 minutes.

In a small rimmed baking sheet, combine together the lemon juice, garlic salt and olive oil. Toss together with trimmed asparagus stalks, and place in the oven, at the same temperature, for 8 to 10 minutes.

Meanwhile, line the pizza base with caramelised onions, and add the asparagus stalks straight from the oven, disregard the juices. Bake for a further 4 minutes.

Top with the kalamata olives and sun dried tomatoes, then scatter the baby spinach leaves evenly over top. Bake for another 4 to 6 minutes, or until the dough it completely cooked through. 

Finally, add rounds of goats cheese on top, and place back in the oven until it is melted and the edges begin to brown slightly, approximately another 4 to 6 minutes.

Allow to cool slightly before slicing and serving!

Maple Caramelised Onions

{print me here}

For bringing out the sweet taste in onions, the process of cooking slowly over low stove top temperatures does just the trick. Adding in a little brown sugar, and you've got that rich, delicate flavour that can honestly be paired with just about anything. On top of pizzas, caramelised onions can provide the base layer, a delicious texture and savour to add both a new flavour and amazing combination with other toppings.

{Ingredients:}

1 tablespoon grape seed oil, olive oil can also be used

4 cups white onions, sliced 

1/2 cup water

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

{Directions:}

Heat oil in a large pan over medium stovetop heat. Add in the onions and water, cooking until the onions are completely tender, caramelized and golden, about 40 to 50 minutes. Add more water if needed. 

Stir in the maple syrup and balsamic vinegar, and cook until most of the liquid has disappeared, about another 5 to 6 minutes. 

Remove from the heat, let cool, and serve on pizzas, crackers or toast, or store the rest in a tight lidded jar!

Winter is the Time for Soup

Mum and dad were up and out of the house before I'd even got out of bed, and the rain was drizzling heavily in streams down the windows. It was one of those lazy weekend days where the cat slept in her little basket by the fire, the rabbit huddled under the coffee table, the dog was sprawled out comfortably between the cat and the rabbit next to the hearth of the fire, and there wasn't much going on at all. That is, except for the busy movement coming from the kitchen and bursts of air shuffling through the rooms following my flurry of activity.

The dog just raised her eyes at me, sighed, and went back to sleep. Only lifting her head enough to peer at me over top the back of the chair.

I lazily woke up with plans of cooking and sipping hot tea when I waited for the oven. My pajamas were just too cozy, so I slipped on a pair of fuzzy slippers and began about making a toasty and warm winter breakfast: fibre-filled oatmeal sprinkled with a dash of cinnamon. I cooked on the stove, stirring in freshly ground cinnamon with water and oats, and as the pot came to a boil, stirred vigorously to mix. I topped my breakfast with some apple slices quickly baked in the oven, defrosted blueberries from the valley in the summer, and finally, a spoonful of vanilla Greek yogourt. It was creamy, flavourful and delicious - and extremely colourful, a mix of vibrant blueberry blue, and cherry-apple red. A perfect start to a day of cooking and playing in the kitchen.

If there's one flavour which I could love more than chocolate, it would be cinnamon. Nothing short of delightful, I love the warm aroma of the spice in baked goods, a top my breakfast cereal, or even sprinkled on slices of apple and cottage cheese for a snack.

My tangle with kitchen utensils and ingredients didn't stop there however, for a few hours later, I stepped back into the kitchen for a creation for lunch. From the vegetables leftover in the fridge I chopped and peeled, imagined and fantasized all the while, as I combined flavours together to make something edible, and delicious. It was just the day for a hearty bowl of soup. A little shrimp cocktail from the evening before's dinner - we go big on Valentine's Day: mum makes dinner and I do dessert, a Chocolate Hazelnut Cake in pots - so I had it on the side ready to go with a few crackers. As I lent over the steaming pot on the stove, steam rising and cascading into my face, I felt the refreshing and warming power of a bowl of soup.

Winter Vegetable Soup
Print recipe here.

Chard seems to be in season this time of year, so instead of using the popular leafy green kale, I've opted for a few leaves of this similar dark green vegetable, which I have no doubt has very similar health benefits, full of essential vitamins and nutrients.

As a super quick stove top recipes for those days when you're just craving a bowl of hearty soup to ease the brisk chill of winter, I guarantee that a bowl of this vegetable soup will warm you and your mood.

Serves 2

Ingredients:

1 garlic clove, chopped finely
1 tbsp grape seed oil

1 1/2 cup canned chopped tomatoes, with juice
1 1/2 cup water

2 chard leaves, chopped
1/2 cup cubed yam
1/2 cup cubed zucchini
1 tsp dried thyme
1/4 each salt and pepper

Directions:

In a medium sauce pan heat the oil, and add the garlic. Cook about 1 minutes, until the garlic becomes fragrant.

Pour in the canned tomatoes, with juice, and add the water.

Bring the pan to a boil before adding the vegetables. I put the yam in a small bowl in a little water and heated it up for two minutes in the microwave to reduce cooking time on the stove.

Add the thyme, salt, and pepper, and simmer for 5 to 10 minutes, or until the vegetables are soft.

Pour into bowls and serve with gluten free crackers or bread.

Enjoy! xx S.

Potate-oh, Pah-tato

Love has great taste.

For those who believe that food is love; the love for that perfectly baked cake, the chicken roasted to perfection, chocolate that melts in your mouth, then you'll want to cook as much as I do.

Or maybe it's something someone else made for you that's just to die for.

Today, mum and I met after an early end to school (those really are the best of days) and we decided upon lunch at our favourite spot on the island. The view looks out on the ferry's path, and on a clear day our tiny ferry can be seen passing the routes of the huge ferries in comparison on it's way back and forth from the mainland.

Kids waited for their dance classes over juices and oversized cookies and situated in the comfortable lounge chairs by the fire in the corner, but their voices escalated around the entire room as did their levels of sugar.

At a small table by the window, mum and I sat across from each other and waited for our food after ordering at the counter, laden with jars of cookies and biscotti and farther down from that, a tiered cake platter supported large meringues of varying sizes and shapes - my favourite being the little mouse ones. Perfectly decorated with little half pistachios as ears and chocolate chips for eyes, they look like the perfect afternoon treat. In the cooler we eyed the prepared dishes, our mouths watering at french delicacies, soups, sandwiches and tapas.

The cafe varies their menu of soups often, tomato basil one week, to squash, potato & cumin the next, and because of their enviable gluten-free bread served alongside, a tasty slice with the evidence of being grilled from the black criss-crossed lines along the front and back, I am most inclined to feel the comfort of a hot bowl. Immediately upon entering, I check the small blackboard that sways in its brackets above the counter and announces today's soups in colourful, spiralling chalk lettering.

What a comfort to have soup by the window of a cafe, overlooking an array of trees pounded by the rain, and to be still and warm, even overheating, from both the food and a hot latté.

I wish you were here.

The food comes by way of a friendly waitress, who lays each dish down on the wooden table as I collect napkins and cutlery from a little basket from the centre table.

It smells so good.

And for dessert, because we just couldn't resist the new addition to the display of enticing dishes, we shared a warm rice pudding served in a cute little jar and topped with raspberry jam. Mum and I couldn't keep our spoons still even if we tried.

"Pass the puddin' please,"

we repeated over and over to each other, until the very last spoonful was scraped from the bottom, and we finally relaxed back into the large wooden chairs to people watch again. Perhaps one day I will finally make such a delicacy, and together, we will share in the warmth and comfort of a creamy rice pudding, straight from the oven.

And perhaps with the intent of cooking from scratch, it may take a few tries to reach the desired creaminess with that subtle hint of real vanilla. We will indulge in the simple pleasure of creation, and the outcome of something so beautiful, even if it only lasts a few moments in the face of expectant family and friends.

They will love everything you cook for them. So, dinner tonight?

Baked Rosemary Potatoes
Printable Recipe.

To accompany any main meal, these potatoes are full of rich flavours and cooked to perfection!

A Quick Note:
When chopping the onions, it is much easier to chop them with the ends still on! The end with the roots attached, that resembles little tentacles, actually holds together the onions structure, and keeps the layers tightly bonded. I usually cut my onion in half, slice across it again, without cutting the end, and then slice, which creates diced onions!

Serves 3 - 4 as a side dish.

Ingredients

2 garlic cloves, minced
1 tbsp fresh rosemary, finely chopped
1/4 c rice wine vinegar
1 tbsp dijon mustard
2 tbsp grape seed oil
salt and pepper to taste

1 lb baby potatoes
1 red onion, chopped

Directions

Preheat the oven to 400°F.

In a 20 cm wide baking dish, combine the garlic, rosemary, rice wine vinegar, mustard, oil and salt and pepper, stirring until mixed.

Chop the washed potatoes in halves, and add them with the red onion to the dish, coat in mixture.

Cover the dish with foil, securing the ends by curling the foil around the dish, and bake for 30 minutes.

Remove the foil, and bake for another 20 - 25 minutes.