#TKLucky7 2 Doors Down 5D Mark II abandoned Able Sense agave AGNS al fresco Alderney Market almonds anniversary aperitif Aperol appetizers apples aqua arancini Arborio architecture argus 75 Argyle Street Ashwood Ridge Asian-inspired dishes auction avocado award baby backyard bacon baconandbaileys Baileys baked apples baking banana banana bread bars basil Baskin Robbins BBQ beach beef best carrot cake ever best carrot cake recipe ever bird's nest birthday biscotti biscuits Bish Bishop's Cellar blood orange blood orange marmalade blue blue cheese blueberries book review Boston Bourbon brandy bread breakfast Brewery Market bride brie brioche brisket Brooklyn Brooklyn Warehouse brown butter brown sugar bud buds Bulk Barn bunny buns butcher butter buttercream Cabot Links cake cakes Campari candied bacon Canon Canon 5D Mark 2 Cape Breton Carbonara card cardamom carrot cake carrots cats chai chalkboard charcuterie cheesecake cherries chicken chicken salad chili paste Chinese New Year Chinese wedding chocolate Chocolate Lake Christmas christmas photo cards cilantro cinnamon citrus recipe Clafoutis Clam Harbour Classic Cocktails Clementine cobalt blue cocktail cocktail photography Cocktails coconut coconut macaroon pie crust coconut milk coffee Colosseum colour comfort food condensed milk contest cookbook cookies cooking cooks corn corn field Cornwall cracker crust crafting Cranberry Madeira Crawfish cream cheese cream cheese frosting cream sauce croquettes crostata CTV culinary guide cupcakes Curry custard da Maurizio dahlia David Lebovitz DesBarres Manor Inn dessert Diana Domaine de Grand Pre Donna Hay dried dulce de leche Earl Grey early morning east coast living magazine easter Easy Easy Asian Easy Italian-Asian Easy To Make EatInEatOut editorial eggs elderflower engagement Europe extra toes fall family fans farm farmer's market feathers february Feel Good Food Feisty Chef Festive feta Fine Cooking Magazine Fine Lifestyles Magazine Halifax firefighter fish in parchment Fish Sauce fish taco flax flea market Florence flourless flowers fog food Food and Wine food bloggers Food Bloggers of Canada food film food photography food photography tips food styling food stylist food video food vignette forest Forum fountain france French French wine fresh fresh herbs Friends friendship frozen fruit fruit butter fudge fundraiser garden garlic garlic scapes Getaway Giada de Laurentiis Gin ginger girl glamour glass Glen Arbor gluten free GMCR gnocchi golden hour golden spiral gorgonzola granola green Grilling groom guacamole guanciale Hali Deli Halifax Halifax fashion photography Halifax Food Bloggers Halifax food photographer Halifax food photography Halifax food styling halifax food stylist Halifax newborn photography Halifax photographer Halifax photography Halifax restaurant Halifax restaurant photography Halifax restaurants Halifax wedding photographer haskap hazelnut heart Heart and Stroke hfxfb HHalifax photographer holiday home homemade homemade liqueur homemade tacos honey house Hurricanes hydrangea ice cream ice cream sandwiches icing sugar Idiot Cake il Mercato il Mercato Spring Garden Indian ingredients iPhone Italian Italy ivory jam jane's next door jane's on the common January Jeffrey Van Horne Jennie Dobbs JIVE Photographic Joy The Baker Julia Child juniper berries JVH K-Cups Keurig kids Kingsburg kitchen vignette kitchenaid lace Lamborghini Larry Uteck lavender Le Caveau Le French Fix leftovers lemon lemon bars lemon curd lemon curdsicles light lighting lighting practice lime linguine Live at 5 lobster Local Lord Nelson love Lulu and Po Lunenburg mac and cheese macarons macaroons Made With Local magnolia tree Makin' Bacon Manitoba many feet maple maple rosemary almonds marble Maritime Museum of the Atlantic Marsala marshmallow Martha Stewart Martha Stewart CAKES Martinis mason jar meatballs meatloaf menu meringue Merry Christmas Mexican Michelangelo Milan mini eggs MINI Plus mint mint green Minted.com models monthly miettes morning Morris East MRB muffins mushrooms My Paris Kitchen Nanny Burke Nanny Neil nautical 'Nduja Negroni New Orleans New Year's Eve Nova Scotia NSLC Nutella oak island inn oats Occasions olive olive oil Orange oranges orchid Out Of Old Nova Scotia Kitchens overnight oats Oxford Pad Thai Noodle Pie painting with light pancetta Pantheon paper paperie parents Paris park Parrsboro party decor party food pasta pastry pasty Pavlova peach peaches peacock peanut butter pear Pearl pecans pepper Pete's phlox photographer picnic pie pink pink grapefruit pink peppercorns Pinterest pistachio pizza pizza Halifax Playbook plums Point Pleasant Park polenta polydactal pom pom pom poms porcini pork belly potatoes pp Neil preserves pretty product shots prosciutto Prosecco published pudding pudding pops pulled pork Purcell's Cove purple quail Quick Meals Quinoa rain Raincoast Crisps rainy day Random House of Canada RANS raspberries raspberry Ratinaud recipe red red currants restaurant Restaurant Association rhubarb Rice Krispies rice noodles rice pudding risotto Ritz roasted almonds roasted garlic roasted red chiili paste rolls Rolls Royce Rome romesco rose rosemary rustik magazine Sackville sage salsa salsa doña San Fiorano sand santa Saskatoon berries sausage Savour scones Scotch Scott Jones sculptures sea salt Seahorse Sweets Seaport Market seeds shortbread shortcrust shrimp simply balance sister skillet Skor Bits smoked salmon snack snickerdoodles soup Spanish spice spicy Thai mango spring Spring Garden Road sprinkles squares St. Famille St. Margaret's Bay St. Mary's Basilica stamp stars steak Stephanie Bertossi still life storyteller strawberry strobes studio Stuffed Pork Chops summer Summer Fresh sun Sunday sunrise sunset supper sweet potato syrup tarts Taste of Nova Scotia tea teabiscuits Texas Thai Thai Cooking Thai food Thai Kitchen Thai Kitchen Canada thank you The Bicycle Thief The Bitter End The Coast The Hugo The Vatican thyme Tidal Bay Tiramisu tissue tissue paper toast toasted tomato Toronto tracks Trajan's Forum travel Trevi Fountain TTV twinkle lights Untitled Eats Valentine's Day Van Houtte vanilla vegetables Venice Vermouth versailles video vin d'orange vintage vintage bakeware Vittorio wallpaper washi tape waterfront wax paper wedding Westin whipped cream white white wine wild strawberries Willy Krauch window Windsor wine wine jelly winery Winners Wolfville wood wreath writer Wuthering Heights yellow Zabaglione

Entries in Italian (13)

Thursday
Aug212014

put an egg on it : polenta edition

I have a home studio (ok, well, I call it a studio, but it's really a bedroom upstairs in our house. I figure, because there's no bed in it, it's technically NOT a bedroom and therefore I can call it whatever I damn well please).

The thing I love most about my studio?

IT'S. ALL. MINE.

It's a space that belongs to me - no one else ever comes in (well, sometimes Sean, but usually it's just to say hi because I've been in front of my computer for hours and he misses me). A space where I have my computer, my photography gear, my food styling props, surfaces and linens and some artwork that I love. It's a space where I brainstorm - a space where I create. Sometimes though, I need a change of view, and that's usually when I head downstairs and take over the kitchen table.

I spread out my scraps of handwritten inspiration/ideas, my laptop, pens, notebook and iPhone and I start to work for the day - catching up on emails, Facebook, Twitter, editing pictures. I make one cup of coffee, then another, and before I know it, it's late morning and I'm SO HUNGRY.

You would think that, because of what I do, I would eat an incredible breakfast every morning. But I don't. I get so wrapped up in work that I often forget to eat. It's only when I notice the gnawing and growling of my stomach that I stop and get up from what I'm doing.

When those hollow 'I've had too much coffee and now my belly is angry' feelings set in, I need something comforting, something warm to make it shut the hell up. I could easily have a bowl of cereal, maybe scramble a couple of eggs, but what I really love for breakfast is polenta.

To me, polenta is like the lovechild of mashed potatoes and cornbread (now TELL me that doesn't sound good to you). It's thick, creamy, buttery, cheesy comfort food that sticks to your insides and subsides the screeching hunger pangs. It's fast and easy to make (if you do it my way - which - let's get real, any Italian would laugh/curse at me for even suggesting), you can really add anything you want to flavour it, and then you top it off with a perfectly fried egg like a little golden crown jewel. Best part? You can eat polenta for breakfast, lunch, or dinner. Polenta's pretty flexible you see.

Seriously.

You should try it.

Polenta with Fresh Sage and a Fried Egg (serves one person)

1/2 C water

1/3 C milk

1/4 C polenta (you can look for Italian polenta or you can just use regular cornmeal)

1/4 small onion, chopped (I like onion in my polenta)

1/4 tsp salt

dollop of butter + more to fry your egg in

small handful of grated Parmigiano (aka Parmesan but you can use any cheese you want. Brie or goat cheese are both really good)

3-4 fresh sage leaves, torn (use any herbs or spices you like - sometimes I like to add a bit of smoked paprika)

1 egg

- in a microwave safe dish, stir together water, milk, polenta and onion (it's here that you can either add your herbs/spices OR you can do what I've done in the picture above and sprinkle your herbs on at the end). In one minute intervals, microwave polenta until thick and creamy, stirring well after each minute (mine takes 3 minutes total) - add butter and 3/4 of cheese to polenta and mix well to combine - spoon polenta out onto a plate or into a bowl

- fry an egg in butter to your liking - place egg on top of polenta - sprinkle with torn herbs and remaining cheese

- eat

Tuesday
Jul152014

Prosciutto, Asparagus and Fontina Quiche with Oven-Roasted Honeyed Tomatoes featuring The Food Girl In Town

A few weeks ago, my friend Gabby, aka The Food Girl In Town (whom I met through Halifax Food Bloggers) and I decided to make a food video together. We've both visited France and Italy (in fact, Gabby was in Paris, Normandy, Bologna and Rome just over a month ago), and are both head-over-heels in love with French and Italian food culture, so we thought making a French-Italian-inspired Quiche would be a delicious way to spend the day. I have always wanted to make a quiche but have never made one from scratch. My heavens it was tasty. Salty, creamy, buttery, cheesy - who wouldn't want to eat that? It took us six hours to shoot the footage for our 3-minute video, but don't worry, you can make yours in probably about an hour.

Below are some still photos I took throughout the day and at the very bottom of the post is the recipe for the quiche.

 

 

 

 

 

 

 

 

Prosciutto, Asparagus, Fontina Quiche with Oven-Roasted Honeyed Tomatoes

Oven-Roasted Honeyed Tomatoes

1 Roma tomato

2 Tbsp honey

1Tbsp olive oil

kosher salt

Crust

1 C flour

2 Tbsp grated Fontina

1/4 tsp kosher salt

1/2 C butter, cut into small pieces then frozen

2-3 Tbsp ice water

Filling

1 C blanched asparagus, chopped

1 C chopped prosciutto

2 C grated cheese

3 eggs

1 C milk

1/2 C heavy cream

1 tsp salt

Oven-roasted honeyed tomato slices

- preheat oven 225º - slice tomato thinly into 6-8 round slices – arrange on parchment lined baking sheet – drizzle with honey and olive oil - sprinkle each slice with kosher salt– bake 1-1.5 hours until dark red and shriveled

combine flour, Fontina and salt in food processor – pulse to mix - add frozen butter pieces and pulse until crumbly - with the machine running, add ice water, 1 Tbsp at a time until the dough starts to form into a ball - dump dough onto floured surface, gather loosely into a ball, wrap with plastic wrap, chill in fridge 30 minutes

- preheat oven 350º - roll dough on well-floured surface, large enough to cover the bottom plus inside walls of 9-inch tart pan – pick up dough with hands, drape over pan, press dough into bottom, in along  the edges and up the sides of the tin –roll pin over the edges of the tin to cut off the excess dough – prick bottom of dough all over with a fork and bake dough 35-40 minutes until golden – remove from oven and cool on rack

bring 2-3 cups water to a boil (we used the kettle) – chop asparagus into 1-inch pieces – in a heat-proof dish, cover asparagus pieces with boiling water and let sit two minutes – rinse asparagus under cold water until cool - drain

sprinkle half of cheese over bottom of baked crust - top with prosciutto and asparagus - sprinkle remaining cheese on top - whisk eggs, milk, cream, and salt until frothy - pour egg mixture into pie crust – top with oven-roasted honeyed tomato slices

bake quiche at 350º 30-40 minutes until edges are set but still jiggly in center – cool 20 minutes minimum

Our crust recipe was inspired by THIS recipe by Ina Garten (we subtracted the sugar and added cheese in it's place) and our filling was inspired by THIS link from The Kitchn. 

If you have a moment, please visit Gabby's awesome blog www.thefoodgirlintown.com!

Monday
Apr282014

Saskatoon Berry Crostatas

You may remember my BFF Angela sent me a care package from Manitoba a while back. Tucked inside the box, along with some gorgeous creamed honey, Manitoba maple syrup and a bag of hemp hearts, was a can of Saskatoon Berry pie filling.

Yesterday afternoon, when I was checking on my Vin d'Orange, I saw the can of pie filling sitting on the pantry shelf and decided to make Crostatas.

From Wikipedia: 'Similar to the French galette, an (Italian) crostata is a rustic free-form version of an open fruit tart that may also be baked in a pie plate.'

I know fresh fruit, or even frozen fruit, is better than canned, and I would definitely love to try fresh Saskatoon berries, but for now, the canned pie filling would have to do.

I highly recommend Ina Garten's Crostata dough recipe. I've been making it for a few years now and it always turns out beautifully - I just change the filling based on current season, craving or inspiration.

To make a nice clean circle, I roll out small balls of dough, flip a cereal bowl upside down, then use a sharp knife to cut around the edge of the bowl.

After my dough circles are cut, I dollop a generous amount of pie filling in the middle of each circle and start folding in the edges of the dough all the way around the outside. When all of the crostata edges are folded, I dip my finger in egg white and rub the white over the exposed crust of each crostata and then, I sprinkle the crusts with coarse white sugar.

To me, the canned Saskatoon Berry pie filling kind of tasted like a cross between cherry pie and blueberry pie - all in all not a bad thing - but I'm hoping once I finally make it out west to visit my BFF, I'll get to try the real deal!

What about you? Have you ever had Saskatoon berries?