Josephine’s Patchwork Strawberry Rhubarb Pie

After a few more farmers’ market trips this month, the abundance of rhubarb I've collected is beginning to take over my refrigerator. While I want to keep my kitchen creative and come up with more new and innovative ways to use the rhubarb, my craving for a tasty traditional dish was winning me over; like waking me up at 6:00am on a Sunday morning to make a pie kind of winning.

As I began looking over a few great recipes, I decided to try a little mix-and-match when developing my own take on the pie. I chose an adapted version of Chatelaine’s Very Berry Galette for the crust and reviewed a series of recipes to help me decide on the ratios for the strawberry rhubarb filling.  When it comes to baking I'm usually very diligent about following a specific recipe, but I love Chatelaine’s crust so much that I was determined to use it for this pie. In the end, I learned that patching together different recipes isn't as scary as I thought it would be, especially when you are careful with your ratios and consider that pie crusts are fairly universal.

JOSEPHINE'S PATCHWORK STRAWBERRY RHUBARB PIE

INGREDIENTS

Crust

2 ½ cups             all purpose flour  

2 tbsp                 granulated sugar

½ tsp                   salt

1 cup                   soft butter

8 tsp                     ice water

2 tbsp                    lemon juice

Filling

2 cups                   strawberries (sliced)

2 cups                   rhubarb (cleaned and chopped – trim ends)

½ cup                    granulated sugar                       

3tbsp                      cornstarch

1tsp                        coarse sugar

1/8 tsp                    salt           

DIRECTIONS

1.     Crust: preheat oven to 375F. Mix flour, sugar and salt using electric mixer. Add butter and continue to mix until the pastry looks like little crumbs. Keep mixing as you add ice water and lemon juice until the ingredients form dough. Using lightly floured hands form pastry into a ball and then cut in half. Lightly coat rolling pin and cutting-board with flour. Roll pastries into two circles, each slightly wider than your pie dish (use one circle to line the bottom of the pie dish and the other to cover the pie).

2.     Filling: combine granulated sugar, cornstarch and 1/8 tsp of salt in a bowl. Stir in berries until coated.

3.     Line the bottom of pie dish with one pastry and add filling. Cover the pie filling with the second pastry circle. Pinch the edges of the pastry together and use a fork to crimp them. Brush the top of the pie with water or egg whites, cut small slits in the centre with a knife (to allow steam to escape) and sprinkle the top with coarse sugar.

4.     Bake for 40-45 minutes (or until the crust is golden).  Remove from oven and let stand for 15 min. Serve warm.

*Mommy-life tip: pastry can be made ahead of time, wrapped in plastic and stored in the fridge for a maximum of three days. Before rolling, let stand until it’s back to room temperature (approximately 20-30 min).

The make-ahead tip is perfect if you're planning a dinner party or in case this becomes a two-nap process. 

Enjoy!

Trying to bake during nap-time can be crazy. Do you have any mommy-life tips for baking? Would love to hear them. Please leave a comment below :)

Sweet Strawberry Rhubarb Salad

I get so excited for farmer’s market season every spring. An afternoon at the market makes what can sometimes be a seemingly mundane task like grocery shopping into an enjoyable and inspiring outing.

           

Today was the first week of our local farmer’s market and the colours of the vender tables were particularly vibrant, filled with strawberries, spinach, cucumber and an abundance of rhubarb. 

After walking past a series of tables that were featuring rhubarb, its vibrant red stalks and lush leaves catching my eye at every turn, I decided to stop and ask one of the vendors what was the best way to incorporate this vegetable into everyday meals. Wasting no time, he quickly began to show me how to clean the stalks and explained that it would taste best if used to make a simple syrup. His kind and helpful tips are what became the inspiration for the dressing and salad featured below.

Sweet Strawberry Rhubarb Salad Ingredients

Salad

2 Cups Fresh Spinach (tear into bite-size bits)

1 Cucumber (sliced)

2 Strawberries (sliced)

2 Tablespoons granola

Strawberry Rhubarb Syrup

1/3 Cup Rhubarb (cleaned and cut into small slices)

1/4 Cup of Strawberries (sliced)

1/4 Cup of Sugar

1/4 Cup Water

Dressing

2 Tablespoons of the Strawberry Rhubarb Syrup

1 Teaspoon of Dyonnaise Mustard Blend

1 Teaspoon of Lemon Juice

1/8 of a teaspoon of salt and pepper

Directions Strawberry Rhubarb Syrup

1.     In a small saucepan, combine rhubarb, strawberries, water and sugar.

2.     Bring to a boil at medium-high heat for 7 min or until your rhubarb is very soft.

3.     Remove from heat and let stand for 10 min.

4.     Set aside the larger pieces of fruit

5.     This makes more syrup than you will need for your dressing, so I like to keep what's left for Sunday morning pancakes!

Directions for Dressing

          Combine 2 tbs of the syrup, dyonnaise, lemon juice, salt and pepper; whisk until blended.

Directions for Salad

Combine spinach, cucumber and strawberries; pour dressing and sprinkle with granola.  Lightly toss. Top with the bits of strawberry and rhubarb leftover from your syrup.

Enjoy!

I Finally tried the Famous One Pot Pasta!

Being Italian I am always a little sceptical of Internet pasta recipes. Growing up on a healthy diet of pasta and tomato sauce, I’ve been spoiled with homemade sauce since before I could even speak the words to describe it. So, when a friend suggested this One Pan Pasta recipe to me a year ago I was a little hesitant. But, when I finally gave it a try I was blown away! Martha you’ve done it again.

Martha Stewart’s One Pan Pasta is delicious and incredibly simple. I’ve made it a few times now and after playing around with some of the flavours and directions (something I will only do after trying the recipe first) I’ve come up with my own spin on “a good thing.”

It used to be embarrassing to tell people that Martha Stewart taught me to make my first Basket Weave Pie at the age of 12. Yes, I watched Martha Stewart’s show when I was 12; but now I am kind of proud of this sad little piece of my personal history. As lame as it sounds, this and the fact that my mom will sometimes refer to me as Martha, should have been a sign that Martha Stewart would always be a part of my life. So when I decided it was time to give this “one pot” trend a try, Martha’s version was the obvious choice.

After trying Martha’s version, using a pot rather than the pan she has in her video simply because I don’t own that pan, there were a few changes I made to make her spin on this popular one pot trend my own.

One Pot Pasta

Ingredients

enough pasta for four people (12oz of Spaghetti/Linguine or 2 cups of Penne)

1 ½ cups of cherry or colourful heirloom tomatoes, halved

1 large onion, thinly sliced

3 cloves of garlic, finely chopped

3 sprigs of fresh basil

2 tablespoons of extra virgin olive oil

½ teaspoon of red pepper flakes

1 teaspoon of salt

¼ teaspoon of pepper

4 ½ cups of water

freshly grated Parmesan cheese

Cooking Directions (two options)

Option One: All at Once

Pour a tablespoon of olive oil into the bottom of your pot, combine pasta, tomatoes, onions, garlic, salt, pepper, pepper flakes and two basil sprigs into the pot, filling the space evenly. Pour in water and boil on high heat. Stir very often with tongs or a wooden spoon. Seriously stir the whole time or the pasta will stick to the pot. Cook for about 8-9 minutes, or until the pasta is cooked to your liking. Cooking times will vary depending on the type of pasta used (penne will take about 9 or 10 minutes).

Serve the pasta in four bowls, divide the remaining olive oil and pour over each bowl, grate Parmesan over the warm pasta and garnish with basil.

Option Two: Prepare Ahead

For this option you can prep the pot ahead of time (note: do not add the olive oil until you begin cooking for this option). Combine pasta, tomatoes, onions, garlic, salt, pepper, pepper flakes and two basil sprigs into your pot in the morning, or a few hours before you plan to cook the meal.  Cover the pot/pan with a lid or plastic wrap and refrigerate until it’s time to cook the meal.

Once you are ready to cook, simply add the olive oil and water to the pot and bring everything to a boil for about 8-9 minutes.

This option allows you to do all the prep work, toss it into the pot ahead of time and just add water when it’s time for dinner!

The one pot dish is a great option for a quick and healthy weeknight meal. The pasta absorbs all of the ingredients and makes for an incredibly flavourful bowl of bliss. 

Enjoy!

If you've come up with a variation on this recipe or other "One Pot" dinners please share, I would love to hear about them. 

Mother’s Day Breakfast in Bed

Mother’s Day gifts can sometimes be a bit of a challenge, trying to find the perfect present for someone so special is not easy. It wasn't until I recently became a mom that I realized how simple this could be. This year is my first Mother’s Day and my husband keeps asking me what I want.  After some serious online browsing, window-shopping and discussion I've come up with one simple idea; breakfast in bed!

Finding the perfect gift for mom this year might be something as simple as spending Sunday morning in bed. I can remember the first time I tried to do this for my mom and while the toast was burnt, the coffee a mud puddle disaster and the eggs a runny mess; she was happy.  Simple and creative ways to spend time with mom might be exactly what she wants.

For me, my favourite part of the weekend is Sunday morning cuddle time with the whole family. Even our dog, Charlie, knows that Sunday mornings are best spent together in bed.

Photo credit: Heather Coughlin at Calluna Studios 

So how do you plan for a gift like this? By waking-up a little earlier than usual and preparing your mama’s favourite breakfast. Here are a few of my favourites.

COFFEE FIRST:  for this occasion you want to get her the best. A couple of my beloved beans include: Birds and Beans’ Guatemala Santa Rita and Muskoka Maple.

BLUEBERRY PANCAKES: after learning that my husband did not know we had pancake mix in the cupboard and made the most delicious pancakes from scratch a few weeks ago, these are a must have for me. Simply mix in a ½ cup of blueberries into your pancake batter (homemade or boxed will do) and then sprinkle a few fresh blueberries over a dollop of whip cream to make these special.

ROSEMARY BACON: this is something I've had a few times while out for brunch and absolutely love! You can't go wrong with this; who doesn't love bacon? All you need to do is add a little fresh rosemary once the bacon is almost done cooking and you've taken an already beloved breakfast staple and made it gourmet! 

BERRY BOWL: this adds something light and fresh to the meal. Just wash mom's favourite berries, sprinkle a little sugar on top and voila – simple, sweet and fresh.

If you're looking for a creative way to make mamma happy this Mother’s Day, consider these tasty twists on the classic breakfast in bed.

And to all the mamas out there, Happy Mother’s Day!

Brunch with Baby at Mildred's Temple Kitchen

A few years ago a good friend of mine introduced me to Mildred’s Temple Kitchen in Liberty Village and I fell in love with the place. I’ve taken everyone I know to Mildred’s for brunch and can’t speak highly enough about the overall experience. So when I decided it was time to take the plunge and bring our son out with us for brunch, this was the only place I could think of. 

Mildred’s brunch menu offers a variety of creative twists on classic dishes, making it a great choice for your foodie friend or your no nonsense grandma.  A few of my personal favourites include:

Huevos Monty: A delicious quesadilla-like egg dish that’s made with black beans, flour tortillas and topped with a few delightful dips (fresh salsa and avocado crème fraîche).

If you like savoury Mexican inspired dishes, this one's the perfect choice.

Mrs. Biederhof’s Legendary Light & Fluffy Blueberry Buttermilk Pancakes: Sweet, creamy and a warm pillow-like pancake on a plate.

Prepare to enjoy a little taste of pancake heaven. The blueberries, cream and oh so fluffy cakes will fill your dreams for weeks. You will want them again … and again.

Luckily there is a side-order of pancakes for those of us who can’t decide between savoury or sweet and want a bit of everything.

Currant Scones: With just a touch of sweet, these scones pair perfectly with one of the signature teas. Simple perfection!

While I was pregnant I decided to scope out some of my favourite places in the city to see where we might be able to bring our new baby. I would look at things like the space (how much room there is for a stroller), the facilities (can I change a diaper while we are there?) and the overall atmosphere (sounds, lighting and a welcoming feel from the staff). Mildred’s became our brunch spot after many of my appointments while pregnant and I added this to our list of possible family date spots.

Soon after our son was born, we took him to brunch at Mildred’s for the first time and the overall experience was even better than I expected. The staff was incredibly accommodating, finding us the perfect spot to sit so that the stroller felt like it was part of our table. The white noise in the restaurant was perfect for keeping the baby happy and the bathroom had a great place to change diapers. Ben's only two months old and he's already a regular!

Mildred’s wide open seating area makes it easy for the staff to accommodate little ones, but be sure to plan ahead if you decide to head over there on a Sunday morning. While Mildred’s might seem like a hidden gem, this west-end brunch spot is very popular and you want to make sure you prepare for a bit of a wait. We always try to get our names on the list and do some shopping while we wait. 

With mother's day just around the corner, Mildred's is the perfect place to bring mom for brunch or a Sunday evening roast. A local hot-spot that combines culinary creativity, welcoming warmth and class!

I Discovered Overnight Oatmeal!

What could be better than a bowl full of rich, warm and delicious goodness in the morning?

Being a new mom, I’m always on the hunt for quick, healthy and, of course, delicious new recipes. So when a friend of mine recently posted a picture of her overnight oatmeal one morning, I had to find out more about this. After trying a few different versions of this new phenomenon, I started to get creative and make my own!

The fun thing about this recipe is that even if you’re not overly confident when it comes to playing with flavours and ingredients, it’s so simple to make your own. The basics stay the same and you can add whatever you like to change it up.

Here are a few versions that I’ve come up with, paired with some of my favourite morning beverages.

Overnight Oatmeal

Part 1: The Basics (this part of the recipe is almost always the same)

Ingredients

2/3 cup of quick oats

3/4 cup of milk (this can be any kind of milk – almond milk adds a delicious flavour)

1/8 of a teaspoon almond or vanilla extract

1 tablespoon of maple syrup (honey, brown/white sugar or sweetener can be substituted)

Preparation

Measure out oats, milk, vanilla extract and maple syrup; pour into a mason jar. Give the ingredients a quick stir, twist the lid on tightly and shake until everything is well blended. Place the mixture into the fridge overnight. In the morning, heat the oatmeal in the microwave for 1- 1.5 minutes.

Part 2: Flavourful Fun  (this is where you can get creative)

Add one of the following to your oatmeal after it’s been heated.

• Two squares of dark chocolate (I love to use Lindt Dark Chocolate with Sea Salt)

Who says you can’t enjoy a little chocolate for breakfast! This oatmeal pairs really well with a rich cup of Muskoka Maple Coffee.

• Fruit! (dried Cranberries or fresh blueberries)

Adding fruit makes this a light and healthy option, perfect for a crisp spring morning. I love to eat this version with a light cup of tea. Sloan’s Heavenly Cream or Peaches and Cream are my two favourites.

This simple recipe is perfect for a weekday morning rush, just pop it in your lunch bag or heat before you head out the door. It’s also a great way to start off a slow Sunday morning. Enjoy the variations I’ve suggested, or be creative with your own flavourful fun.

Baking up a Storm

Over the past few days, as we continue to anticipate the arrival of our first baby, baking has become an integral part of my daily routine, a way to start the day by completing a task. Most of the recipes I’ve tried have taken approximately one or two hours in total, if you count prep and clean-up time. It has become incredibly rewarding to start the day by completing a task, as if I can justify how I’ve been spending my time. A way to say, I did something today and I have something to show for it. And by the way it’s delicious!

The baking blitz started with some semi-healthy Carrot Cake Oatmeal Cookies I came across on pinterest, which made for an almost entirely guilt-free snack. The next day was yet another semi-healthy household favourite, Cranberry Crumble Muffins, a recipe that I’ve recently adapted into a loaf, a great breakfast alternative. Then my sweet-tooth kicked in and the decadence level began to rise quickly.

The third day was a Valentine’s inspired shortbread twist that I adapted from a recipe posted on Glitter Guide.  These Raspberry Shortbread Cookies  were quite the hit with my family and when paired with a cream flavoured tea were the perfect addition to an afternoon tea party and always ready if guests decide to stop by.

Finally, my most recent endeavour was a family recipe that would win over any chocolate lover’s heart. Butter Chocolate Brownies, the peak of decadence. These brownies with their crisp exterior and chewy centre literally melt in your mouth.

If you’re having a hard time trying to think of a great gift for that special someone this Valentine’s Day, why not make him or her something delicious that you can share!

INGREDIENTS FOR BROWNIES

1 brick of butter (or 2 cups)       

2 cups white sugar

2 cups brown sugar

2 cups all-purpose flour

1 ½ cups cocoa

1 teaspoon salt

4 eggs

3 teaspoons vanilla extract

11/2 teaspoons baking powder

DIRECTIONS FOR BROWNIES

1.     Pre-heat oven to 350 degrees  

2.     Grease a 9”x 13” baking pan. Set aside.

3.     Melt butter, add sugar and beat together.  Add one egg at a time to your mixture. Add vanilla extract.

4.     In a separate bowl mix flour, cocoa and baking powder.

5.     Add dry mixture to wet mixture slowly. Stir until completely blended.

6.     Pour mixture into your greased baking pan.

7.     Bake for 40-45 minutes or until the centre of your brownies are firm.

8.     Let cool for approximately 10- 15min.

9.     Cut brownies into squares, serve and enjoy!

For me baking brought out some incredibly creative thoughts, taking my mind off of the fact that I am officially three days over-due. In fact, the ideas for this blog and most of its writing came between melting butter and tasting treats!

The Start of Something New: A Cup of Creativity

Happy Monday everyone!

This is the first official day of my maternity leave and I can’t wait to start this new journey! The only catch is that we are still waiting for the guest of honour to arrive.

As my husband and I continue to play the ‘waiting game’ we started our day like any other, with a warm cup of Detour Coffee, a favourite of ours since we received our first bag of perfectly roasted beans last Christmas. Then we made the call to the Doctor’s office to book the next ultrasound, which will take place tomorrow. We are both excited to see what’s happening and can’t wait to meet this new member of our family!

With the coffee made, the day can begin! For some reason I always associate the beginning of a day or a new task with a warm drink, it’s as if the process of making a pot of coffee or cup of tea will initiate the progress of whatever task I choose to take on that day. A cup of creativity, I like to call it.

With so many rules and restrictions to follow during pregnancy I’ve become increasingly interested in making that cup of creativity particularly good everyday. Being limited to approximately one cup of caffeine a day, something that is very hard if you normally think of caffeine as a ‘life force’, makes that cup particularly special. So I’ve made it my mission to enjoy that cup to its fullest.  If we make coffee it has be the ‘good stuff’ Detour’s Holiday Blend or Yirgacheffe. My husband is a die-hard coffee lover, so tea is off the table if we're sharing. If I’m alone for the day or hanging out with another tea lover, I’ll either make a cup of Sloan’s Heavenly Cream or Earl Grey Cream from Say Tea. 

Tea and coffee lovers know that starting the day with a cup is something to be expected, but what about the social elements or the calming factor. For me a cup of tea really does solve almost everything. Wrapping your hands around a warm mug, a mug-hug it’s sometimes called, gives you the right amount of time to stop and think, a few sips later who knows what life will bring. The social element of coffee or tea drinking has been around forever and seems to cross cultural boundaries in the same way that sharing a meal would. In a time where so much of our interactions take place behind a screen a good chat over coffee or tea is something to be embraced.

While making a cup of coffee or tea might seem like something mundane or robotic, a routine part of the day, I’ve begun to see the creativity and joy in something as simple as this. Coffees and teas are both rooted in a deep and profoundly interesting history and I appreciate finding new and creative ways to enjoy a simple sip.