Mushroom Bourguignon

Smitten Kitchen CookbookI think it’s about time we put something up for the vegetarians. We haven’t actually posted a vegetarian main dish yet, so today is the day!

For Christmas, Nicole got me the Smitten Kitchen Cookbook. I’ve been using the website for recipes for years now, so I was very excited to now own Deb’s book. It’s only been just over a month since christmas and we’ve already made three dishes from it (all of which were excellent – you’ll likely see many posted here).

So, this week’s post is our first from The Smitten Kitchen Cookbook – a Mushroom Bourguignon (that’s bor-gin-yawn). The dish is usually beef-based (often called Beef Burgundy, as the dish originates from the Burgundy region of France), but this particular dish substitutes the beef for a giant helping of cremini mushrooms (did you know that cremini, white button, and portobello mushrooms are all the same mushrooms? They’ve just been left to grow different lengths in time). The dish is fantastic and, while a bit labor-intensive in prep work, is well worth the work. Continue reading

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Apple Crumble

Apple CrumbleI think the world is split between summer people and winter people, and I am definitely a Winter Girl.

Part of the reason I get excited as the days get shorter is because I get to start making all my cold-weather-favourites again. There’s nothing like steaming plates of Irish Stew and Shepard’s Pie to warm the soul as the snow falls outside.

One of my absolute favourite deserts of all time has to be Apple Crumble. Simple but delicious, there’s just something about the spiced apple, delicious carmelisation and crispy topping that really satisfies the tastebuds.

The recipe below is an amalgamation of dozens I’ve come across over the years, including my Mom’s. I’ve finally found a balance between a dense topping and thick apple sauce that I’m happy to share with the world. It’s delightfully simple,  so give it a try! Continue reading

Cheesy Sausage Pasta Bake

Cheesy Sausage Pasta BakeAs you’ll all find out as our blog goes on, we really love a lot of the recipes over at Smittenkitchen.com. The recipes aren’t too tough and the food is usually super delicious.

This week’s cheesy pasta recipe is one that we’ve tried a couple of times now and is definitely one of our favourites. It was also the first time Rory made a bechamel sauce! Read on to check it out. Continue reading

Hillbilly Heaven

Hillybilly HeavenThis week’s review is a bit strange – we’re reviewing a restaurant that’s now closed. Because the review was already written before it closed,  we’d like to post it anyway.

A couple of weeks ago, we were in the mood for a messy, Southern style dinner. So naturally, we decided to visit one of my favorite Southern restaurants, Hillbilly Heaven. They used to have two locations (one on upper James, the other on King St. East), but have more recently closed down the mountain location and, as of this posting, just closed their King St. location. That may not seem like a good indication, but see what we have to say… Continue reading

Going Bananas

Banana Bread  IngredientsIs there anything better than warm, gooey banana bread right out of the oven?

I love banana bread, but always have trouble waiting for bananas to go soft enough to use in baking. I’m actually like that with most food – if it’s there, I’ll eat it. So when I saw a bunch of almost-black bananas on sale for 50 cent in the supermarket, I got very excited. “Look, Rory, old fruit!” No wonder he thinks I’m mad.

This is my go-to recipe for basic, no-nonsense banana bread. I’ve adapted it from Dysart’s Cookbook (which I highly recommend, but that’s a story for another time). If you’re feeling fancy you could add cinnamon, nuts or even raisins. Continue reading