» breakfast

I’m pretty keen on breakfast. Going all the way back to the early days, oatmeal has always been a big part of my morning ritual. Though not always by my choice, it has been the grain of choice. But lately I’ve come around and embraced the goodness that is oatmeal. A warm bowl of oatmeal holds so many possibilities—sweet or savory, there are definitely options. Really, there is no reason to be bored with oatmeal.

Love it or not, summertime and hot oatmeal feels too stuffy. I want something a little fresher and cooler to start off my day. Right about now, something that plays off a bowl of fresh berries sounds just about right. And no, I’m not talking about ice cream! Enter the muesli…

Now I don’t have a lot of experience with muesli recipes, but this one is a good one. First off, it’s the perfect make-ahead breakfast for those on the go. Just throw a few things in a jar, pop it in the fridge and by morning, breakfast will be ready. I like to prep a little fresh fruit in the morning and I’m all set.

What’s more, this oatmeal has an amazing texture because of the chia seeds. In fact, I’d go so far as to say that if you don’t have chia seeds on hand, wait to make this until you can make that trip. Without them, the oatmeal doesn’t have nearly the same appeal.

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Adapted from Sarah Britton’s amazing blog

1 cup regular oatmeal

2 tablespoons chia seeds

2 tablespoons hemp seeds

1 cup milk (I’ve been using almond milk)

Stir together the oats, chia and hemp seeds. Add milk and stir well to combine. Cover and refrigerate overnight. Add additional milk to suit your preference. Combine with fresh fruit or yogurt for a perfect summertime breakfast!

I Cooked the Cover of Bon Appetit’s April issue. This months cover featured The Ultimate Sticky Bun! And by ultimate I think they meant not only the ultimate in taste but also in kitchen disaster bombs, I had a bit of a mess to clean up afterwards.

I bet you wish you were at my house for breakfast yesterday morning.

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I stepped out of my front door this morning and into a hallway filled with the sound of my neighbours alarm clock, which he was obviously trying very hard to ignore. I could related. Just one short hour earlier I was the one pressing snooze as many times as I reasonably could before rolling out of bed. The weekend always seems to pass at an unfathomable rate and whether your goal is to cram as much into two short days as possible or to accomplish as little as possible, nothing seems to make the weekend feel longer.

For me, the break in routine is what I like most about the weekend. My week days, while probably flexible by some standards, are in my mind fairly structured, especially when it comes to breakfast and lunch. So my weekend breakfast is always a much anticipated break from the usual steel cut oats, cinnamon and raisins.

Breakfast this weekend was no exception, but the real problem was the fridge. After a week of breakfast, lunch and dinners the fridge didn’t have much left to offer me. But what it did have was just what I needed to make biscuits and thanks to Ginger’s kind hearted sharing of her preserves, I also had just about any type of jam or jelly you could imagine.

Sunday breakfast menu: biscuits, jam and soft boiled eggs. While biscuits aren’t all together that difficult to make there are a few tricks that will make them fantastic and still allow you to have them on the table in less than 30 minutes! This recipe is really a tried and true recipe in my books, you can halve it, double it and substitute the buttermilk for the likes of thinned greek yogurt or sour cream and of course all the usual methods of faking buttermilk and you always get a perfect biscuit. I have even forgotten the baking soda and still had good results.

Buttermilk Biscuits
Makes 6 | Adapted from Bon Appétit
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1 1/2  cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into 1/4-inch pieces
1/2 cup buttermilk

Preheat oven to 425°F. In a mixing bowl whisk together dry ingredients. With your hands, quickly work the cold butter into the flour mixture until you achieve a coarse meal. Add the buttermilk and stir until just moistened. Turn dough out onto a clean work surface and shape the dough into a rough square. Quickly work the loose bits of flour into the dough by folding the square in half onto itself. Flatten and repeat until all the flour has been just worked in.

The idea here is not to knead the dough but to create layers of dough and butter, this is how the biscuit gets its flaky, pull apart texture. Flatten the dough roughly with your hands and using a round cookie cutter, cut out the biscuits. Place on a baking sheet spacing 2 inches apart. Using a pastry brush lightly bush the tops of the biscuits with a little buttermilk. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Growing up, breakfast wasn’t exactly my favourite meal. My mom was pretty adamant that Ginger and I needed to have a nutritious start and on most days that meant oatmeal, with the occasional bowl of Cheerios. But every once in a while we would luck out and my mom would make Dutch Babies.

Not only are Dutch Babies easy to make they are also delicious. But, the best thing about them is the 20 minutes you end up spending sitting in front of the oven watching them bake.

Dutch Babies

1/4 cup butter (cut into cubes)
3 eggs (room temperature)
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1/4 cup corn starch
1/2 cup flour
1/8 teaspoon salt

With a 9×9″ ceramic pan or iron skillet in the oven, per heat to 425 degrees. I like to let the oven heat for a good 30 minutes. Once the pan is good and hot and the milk and eggs have warmed, add the cubed butter to the pan in the oven.

While the butter melts blend together eggs, then milk and finally adding the flour, cornstartch and salt. Blend until just mixed, about 30 seconds. Once the butter has melted and is just starting to brown, quickly pull the pan from the oven, add the batter and return the pan to the over. Bake for 20 minutes.

Dust with icing sugar and serve immediately topped with maple syrup or fruit.

It’s almost the weekend. I look forward to those two days with so much anticipation. It’s a great time to relax and for me, to cook! As the week draws to a close, I am often planning what I am going to cook and compiling grocery lists. But one of the best parts of the weekend is breakfast. Or more specifically, brunch! We usually manage to get a little more sleep on the weekends and once everyone is up, head to the kitchen for coffee. That gives me a little lead time to start on something tasty to eat.

Last weekend, I cooked some eggs and tomato sauce. Call it what you will, this dish seems to find roots in a few different culinary traditions. Probably because it is so delicious! The tomato and egg combination holds up to a multitude of variations, so I’m sure to have something to throw together.

Here are some ideas to get you started:

• Baking dish – I prefer to use a skillet that can stand the oven. It makes the dish a true one-dish wonder!
• Additions – sauté veggies such as onions, peppers, greens or mushrooms. Add in chickpeas, olives or sausage.
• Tomatoes – a basic tomato sauce will work. My favorite is a large jar of whole tomatoes from my garden, but a tin of diced or whole tomatoes will work equally well. Add them to your pan once your veggies and other additions are cooked. Let this mixture simmer a bit so it’s not too juicy.
• Spices – Add what you will, just tailor it to the flavors you are building. Add a little harissa for a kick, fresh basil or pimentón. But don’t stop there, anything goes with this dish.
• Eggs – add as many as you are going to eat. I try to create little hollows all around my tomato sauce before slipping in the eggs one at a time.
• Baking – finally, pop that pan in the oven. 350 is usually a good starting temperature. Since your pan and sauce are hot, all you have to do is get the eggs to your desired level of doneness. Check frequently, but I can usually count on about 15 minutes for minutes for mine.

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Happy weekend, everyone!

Like virtually everyone in the world I have comfort zones. Rules that I live by: I don’t touch raw meat, I certainly do not wear the shorts over tights look, and my home is always in a state of controlled chaos. Every line was crossed this week.

It all started when I turned down Scott’s offer to trim and cube the beef that I was planning to stew for a dinner we were having the next day. I should have realized that saying no to his offer would mean I would have to do it myself! I had decided to make My Go-To- Beef Daube by Dorie Greenspan, you can find the recipe in her cookbook Around My French Table.

I am the product of a vegetarian home. As a kid, we occasionally had turkey at Grandmas for Thanksgiving and Christmas. There was also that one very out of the ordinary occasion when grandma went out with the dog and grandpa’s rifle and shot a Christmas duck! And once in a blue moon my mom would come upstairs from the deep freeze with a couple of drum sticks and say she wanted fried chicken the way her mom made it. So, to say that I’m uncomfortable with raw meat would be the understatement of the year.

Last Saturday morning I could be found in the kitchen bemoaning the fact that I was stuck cutting the meat to Ginger who had graciously joined me with a bottle of rose via facetime from Paris.  What I wouldn’t have given to switch places with her! By the way, I would recommend that you run out and get Around My French Table and make that Beef Daube because it was fantastic, if I do say so myself.

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Now what about all those other insane little rules you maybe thinking. Well, on Monday I pulled out a pair of dressy charcoal short, black leggings and a pair of suede boots and marched right out the front door without even a second thought. On Tuesday chaos tipped the scale and the house became a disaster zone! 20 minutes before work I was scurrying around the house trying to tidy, moving things come one room to another and prepping dinner. Things ended badly with me nearly cutting off my finger.

Today I am about to cross the biggest thickest line of them all. I am kind of a private person. I have always felt that creativity is personal. Maybe I’m a little secretive or just don’t like having to explain myself or deal with critic. But most of my projects take place around the kitchen table and are only shared with a few people. Here I am laying it all out on the table, sharing my thoughts & ideas, my history & future and my life I guess. What was I thinking!

Now for some breakfast.