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It’s pumpkin spiced ERTHANG season! Rather than let it slip by without participating, I figured it was best to fully embrace it. Starting with this spiced pumpkin mix, which will be the base for my next two recipes, and can be used for so much more!
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Ever since everything became pumpkin spiced, I promised my girlfriend, Shannon, that we would make homemade Pumpkin Spice Lattes. Hunting around for recipes, we settled on this one from The Kitchn. Although it was pretty tasty, the recipe called for a lot of pepper, ginger, vanilla and sugar. We adjusted the sugar by half, and cut down big time on the vanilla, but I had already blended the pepper in the pumpkin spice mix, so we just went with it! Definite emphasis on the SPICE, it was strangely spicy, which was alright for the first two sips, but ended up being a bit much after that, so I adjusted the pepper and ginger to a much more appropriate level here.
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This right here…this is powerful… Let’s be honest with ourselves, pumpkin pie isn’t really about the pumpkin is it? There are a multitude of other ingredients you could probably swap in for pumpkin, and you wouldn’t know the difference, as long as you’ve got this magical fall fairy dust. Pumpkin pie spice! A wonderful concoction of spices that immediately conjures up warm, fuzzy feelings, and makes you feel like you’re wearing a flannel shirt!
Although I never made it on to Masterchef Canada, while I was waiting to hear back from them, I wanted to practice some of the basics of cooking, and that means sauces! Fortunately living with chefs meant there were all sorts of great cookbooks hanging around. As part of expanding my knowledge of the basics, I dug into one of my room-mate, Nathan’s cookbooks – “Sauces” by Michel Roux, which this recipe is derived from.
This sauce is a great way to use up those fresh garden tomatoes, and is super versatile, as you will see in my next few posts!
The making of homemade mayonnaise is a truly wonderful thing to behold. Whisk oil into egg yolk, and VOILA, you have a magical sauce that makes so many things delicious! After you make this recipe, you will have very little desire to use store bought mayo again! It takes about five minutes to make, uses common ingredients, and is incredibly creamy and delicious, so let’s get to whisking!
This stuff is like spreading crack on your biscuits. It may become very difficult to stop eating whatever is lucky enough to be lathered in this delicious “butter”! You could just spread butter on your bread, then honey, and sprinkle cinnamon after, but why not just take a second, whip all this together into one delicious spread?
I highly recommend it.
Posted in Bread, breakfast, Condiment
Tagged butter, buttermilk biscuits, cinnamon, honey, honey butter, honey cinnamon butter, honey cinnamon spread, how to make honey cinnamon butter, recipe
In a never ending quest to expand my culinary horizons and due to a large amount of fresh basil in my fridge, I decided it was time to try making pesto for the first time!
It certainly won’t be my last!
This stuff was delicious! I ate a significant amount just “taste-testing” the pesto and I had to stop myself before it got out of hand and I ate it all! Along with trying my hand at pesto, I figured why not shoot a video for it too right!? I wanted to try a different editing style on this video, and decided to channel my inner James Brown and make a funky piece of music to go along with my vision. I gotta say I’m pretty happy with the results!
Posted in Appetizer, Condiment, Easy, Fresh herbs, How To, Video
Tagged basil, basil. pesto, easy, food video, herbs, how to make pesto, how to make pesto video, olive oil, parmesan, pesto, pine nuts, recipe, video
As part of my recipe testing for the Meat & Bread Porchetta that i’m planning on making in the near future, I needed to try out an Italian Salsa Verde. Instead of following the salsa verde on I am a Food Blog, I decided to go with a more traditional version and slightly modified a recipe from Bon Appetit.
Posted in Appetizer, Bread, Condiment, Fresh herbs
Tagged dipping, fish, green sauce, italian, Lemon, meat & bread, meat and bread, olive oil, parsley, porchetta sandwich, Pork, recipe, salsa, sauce, verde
Consider this the prelude to my next recipe (Roasted Garlic, Spinach & Bacon Rangoon). This is actually the first time roasting garlic in the oven (typically I just saute a bit in a pan!), but it will definitely not be my last! It’s super easy, and not only does it give you some great tasting garlic, but you can also make garlic infused oil in the process!