Create Eat Love

With Love From Vancouver Cupcakes

Sun, 22 Jan 2012 23:42:00 -0800

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Today we had everyone...

"The Butchery" - My First Lesson on the Art of Meat

Thu, 19 Jan 2012 19:38:00 -0800

“Make room at the trough, for the noble pig knows that the more you share, the less likely...

Hey girls! I tried Annabelle’s Perfect Crust in a quiche...

Wed, 18 Jan 2012 21:29:00 -0800

Hey girls! I tried Annabelle’s Perfect Crust in a quiche today. It’s awesome and incredibly simple to make. Thanks for sharing this Bella! I wanted to make use of somethings that were hanging out in my fridge: roasted fennel, leek, shallots, roasted garlic, pine nuts, and roasted pecans; and picked up couple things from the market: thyme, tomatoes, and feta. Success!

Snowy Day Scones 2 1/2 cups spelt flour 1/2 cup...

Mon, 16 Jan 2012 12:19:00 -0800

Snowy Day Scones

2 1/2 cups spelt flour

1/2 cup minimally-processed coconut sugar*

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp pink sea salt

6 tbsp butter softened

1 egg

zest of one lemon

lots of raspberries

1/2 cup of sliced almonds

1/2 cup yogurt**

Notes from Nikki:

*Any sugar is fine but I have made these very successfully with no sugar, using honey and agave instead.

**If someone can’t have cow dairy, try goat versions of this and it’s fine. You could also do these vegan if you needed to.

***This is a great base for sweet or savory scones!

Directions:

Soften butter in Kitchenaid mixer (with paddle). Mix dry ingredients in separate bowl and then add to butter. On slow speed, mix until coarse crumbs. Combine wet ingredients and then add to dry. Bake at 400 for 16-18 mins.

Many thanks to Nikki for the recipe! <3 Kathleen

1 tbsp plus 1 tsp active dry yeast 1½ cups water, at room...

Sun, 15 Jan 2012 19:31:00 -0800

1 tbsp plus 1 tsp active dry yeast

1½ cups water, at room temperature

4½ cups bread flour

6 tbsp sugar

3 tbsp non-fat dry milk powder

1 tbsp kosher salt

Rounded ½ tsp baking powder

½ tsp baking soda

1/3 cup rendered pork fat or vegetable

shortening at room temperature, plus

more for shaping the buns, as needed

1 Combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed possible, just above a stir, for 8-10 minutes. The dough should gather together into a neat, not-too-tacky ball on the hook. When it does, lightly oil a medium mixing bowl, put the dough in it, and cover the bowl with a dry kitchen towel. Put it in a turned-off oven with a pilot light or other warmish place and let rise until the dough doubles in bulk, about 1 hour 15 minutes.

2 Punch the dough down and turn it out onto a clean work surface. Using a bench scraper or a knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a ping-pong ball and weigh about 25gm. Roll each piece into a ball. Cover the armada of little dough balls with a draping of plastic wrap and allow them to rest and rise for 30 minutes.

3 Meanwhile, cut out fifty 10cm squares of parchment paper. Coat a chopstick with whatever fat you’re working with.

4 Flatten one ball with the palm of your hand, then use a rolling pin to roll it out into a 10cm-long oval. Lay the greased chopstick across the middle of the oval and fold the oval over onto itself to form the bun shape. Withdraw the chopstick, leaving the bun folded, and put the bun on a square of parchment paper. Stick it back under the plastic wrap (or a dry kitchen towel) and form the rest of the buns. Let the buns rest for 30-45 minutes: they will rise a little.

5 Set up a steamer on the stove. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment. You can use the buns immediately (reheat them for a minute or so in the steamer if necessary) or allow to cool completely, then seal in plastic freezer bags and freeze for up to a few months. Reheat frozen buns in a stovetop steamer for 2-3 minutes, until puffy, soft and warmed all the way through.

Hope this satisfies your craving Bella. <3 Kathleen

Cumin-Scented Quinoa and Black Rice I’m in love with the...

Sun, 04 Dec 2011 21:55:00 -0800

Cumin-Scented Quinoa and Black Rice

I’m in love with the texture of this dish that I made tonight. Great cold or hot. Enjoy my lovelies.

1/2 cup short-grain black rice

1 cup red quinoa, rinsed well

1 bay leaf

1/4 teaspoon kosher salt

4 tablespoons extra-virgin olive oil

1 small onion, finely chopped

3 large garlic cloves, minced

2 teaspoons cumin seeds

3 tablespoons fresh lemon juice

1/4 cup chopped fresh cilantro

1/4 cup chopped flat-leaf parsley

2 tablespoons 1” pieces chives

1 avocado, peeled, pitted

1 lemon, cut into wedges

freshly ground black pepper

Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25-30 minutes.

Meanwhile, combine quinoa, bay leaf, 1/4 teaspoon salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.

Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 tablespoons oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

The Solution to Homesickness: Apricot Coconut Cookies + Bon Iver

Sun, 27 Nov 2011 14:09:00 -0800

Though I have been loving the experiences so far living abroad in London, now and again ...

Mmm Chocolate done right. The Mast Brothers are arguably one the...

Sat, 12 Nov 2011 19:30:00 -0800

Mmm Chocolate done right.

The Mast Brothers are arguably one the most approachable and dedicated handcrafting chocolatiers that are also collaborating and supporting independent artists, illustrators, and designers through their packaging.

Describing the chocolate industry and the way they approach it, the process ends up being very similar to the coffee bean farming industry.

The video above by Cool Hunting shows how dedicated these brothers are, and why chocolate should be considered an art and sophisticated in it’s design.

xx A

Arabeschi di Latte

Sun, 30 Oct 2011 23:53:00 -0700

Arabeschi di Latte: Arabeschi di Latte is a fabulous Italian Food Collective to follow!

The best of both worlds

Sat, 29 Oct 2011 13:07:00 -0700

There’s nothing like getting together with some friends over food. It’s one of my favourite ways to...

A beautiful reason to make a cake. And might I say, it’s...

Fri, 28 Oct 2011 21:47:00 -0700

A beautiful reason to make a cake. And might I say, it’s the most fabulous cake I’ve ever seen!

These butter tarts are a staple in Westerhout holiday feasts and...

Wed, 26 Oct 2011 00:00:00 -0700

These butter tarts are a staple in Westerhout holiday feasts and brings nostalgia to my taste buds. The women in my family have been making these tarts well before I was a sparkle in anyone’s eye. The recipe has been passed down from my Grandmother who had a way with sweets (like any great Dutch grandmother has). I attempted this recipe for the first time at this years Thanksgiving dinner. My first batch was a little crispy around the edges but still chewy on the instead. John and Shelley said they were a win! I had more luck with the second batch because I made the pastry dishes deeper. I used Jamie Oliver’s ‘Sweet Crust’ recipe which was easy to follow and very flaky. But it was a bit too sweet for this filling so next time I will combine it with Annabelle’s ‘Perfect Pie Crust’.

Look No Further: The Best Straight-Up Classic Chocolate Chip Cookie Recipe.

Tue, 25 Oct 2011 21:01:00 -0700

My buddy Justin is an awesome guy. He is a pro climber, listens to peoples stories while preserving...

Tasty Chickpea Veggie Burgers. I made these and took Heidi...

Mon, 24 Oct 2011 14:12:00 -0700

Tasty Chickpea Veggie Burgers. I made these and took Heidi Swanson’s advice to package some up and save them for later in the week…

Ultimate Veggie Burger Recipe These make great do-ahead meals,...

Mon, 24 Oct 2011 14:07:00 -0700

Ultimate Veggie Burger Recipe

These make great do-ahead meals, and you can store shaped, ready-to-cook patties in the refrigerator for a week’s worth of work lunches. Sprouted garbanzos are becoming more readily available, but if you can’t find them, canned or cooked garbanzos (chickpeas) will work great. Sprouting boosts their already fantastic nutritional value even more…

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

From the fantastic site: 101 Cookbooks with Heidi Swanson.

The site is super well organized. You can search by ingredient, season or time of day.

xoxo Sarah

Gorgeous, darling, absolutely gorgeous. Check this out:...

Sun, 23 Oct 2011 11:43:00 -0700

Gorgeous, darling, absolutely gorgeous.

Check this out: http://honestfare.com/

‘Fall Dress’ by Tiger in a Jar. This is...

Sun, 23 Oct 2011 11:40:00 -0700

‘Fall Dress’ by Tiger in a Jar.

This is great…considering how much I love trees AND muffins…

xoxo Sarah

When Chocolate Met Modular - A Love Story

Wed, 12 Oct 2011 11:56:00 -0700

Ever wanted to play around with different chocolate configurations and flavours, but didn’t...

A Recipe for a Perfectly Balanced & Flaky Pie Crust

Wed, 12 Oct 2011 00:33:00 -0700

For the past 3 years I have been testing and reworking the crust for my apple pies diligently and...

Upside Down Pear Cakes with Vanilla Honey and...

Tue, 04 Oct 2011 12:02:00 -0700