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

Clare’s Pretzel Bread

Pretzel BunsAwhile back, my friend Clare (the same who does some of the graphics on this site!) introduced me to some pretzel buns she had been making. I had eaten similar pretzels while at a bar in Heidelberg, Germany and could never forget them. The soft, warm, and just a bit salty pretzel went perfect with beer and left me quite disappointed when I couldn’t get them at bars in Hamilton. When I had the pretzel buns Clare had baked, I was brought back to that little pub in Germany. Here is Clare’s recipe.

As a side note, this recipe is mostly just for the pretzel dough. We’ve made small buns with them, but you can also make a single loaf or even proper pretzels! Continue reading

Dysarts Pumpkin Chip Muffins (Cookies)

Pumpkin Chip MuffinsWhy choose between muffins and cookies when you can combine both? These pumpkin hybrids are a favourite of mine, and couldn’t be easier to make.

I know it’s not exactly pumpkin season, but I’ve only had a chance to make them again recently. And anyway, they do contain spices, so they’re appropriate for the holiday season.

This is our second post on a recipe from the Dysart’s cookbook, and probably not the last. This particular recipe is actually for cookies, but I generally bake them in muffin tins and so I’ve listed it as both. These muffins/cookies come out soft, a bit spongy and 100% delicious. You need to try these! 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