Smoked Gouda and Swiss Chard Quiche - Mother's Day Brunch

It has become somewhat of a Mother's Day tradition for Dave and I to host a brunch for our mom's. I love planning a brunch menu - so many tasty and easy options. For mother's day I don't have to consider the tastes of any meat loving men, but only the tastes of my mom and mom-in-law, which happen to align very much with my own. This year I made a quiche, and replicated a recipe that I came up with for our family friend Ashli's baby shower. Ashli was a huge fan of the smoked gouda, egg and pastry combo, not really a huge surprise there though.

I haven't really given my mom full credit for her cooking abilities. I like to poke fun of her for her lack of passion in the kitchen - but I've realized that she does have a number of signature recipes that she puts her heart and soul into. One of them is Quiche Lorraine. She always makes the crust from scratch. This recipe largely uses the same ratios as the one she goes by, from her old Betty Crocker cookbook. Like my mom, I use the pastry recipe on the Tenderflake box and it has never failed me. There's no need to pre cook the curst for this one, a huge bonus in my opinion.

Drunken Mushroom Pizza

I've said it before, pizza at the cottage is always a good idea. As per usual, when you start cooking dinner at 8 pm, intending to use the BBQ, the propane runs out. Not to worry though, the small cabin  oven reaches 500 degrees Fahrenheit surprisingly quick, and at least it wasn't a sweltering hot day. 

Last year at this time there was still ice on the lake and snow on the ground. This weekend, we suntanned, Dave bathed in the lake and we put in the water at the cottage two weeks before May Long = success. It was such a bright and beautiful day for walking. No bugs yet, warm sun, but not sweltering. The dogs were in their element. We found a wonderful surprise on the shady floor of the pine forrest, almost a hundred prairie crocuses! Helllo.... Manitoba's floral emblem. 

Back to the pizza. I first tasted "drunken mushrooms" at Pizzeria Gusto. I make no claim that this  recipe is a good stand-in for a visit to Gusto's patio for the classic Sophia with a class of Santa Margherita. However, drunken mushrooms are easy to make and up the gourmet factor of pizza so long as you have at least one good cheese on hand.

Leek and Gruyere Tarts

Having enjoyed a couple of 20 degree days I think we can start cautiously proclaiming that spring has arrived. Today on my morning walk with Steeler I didn't just see geese passing over head, but three white swans. The potluck gals will recall seeing two swans on the Rennie River last October, how amazing that they're already heading back for the summer! Pretty magical way to start a Tuesday. 

Leeks scream spring. Huge shocker: puff pastry, onion and cheese for dinner was a winner. This made an insanely quick and easy week night dinner. Likely considered a brunch or lunch recipe by most however as soon as the snow melts I don't mind having a smaller dinner so long as my glass of wine isn't downsized accordingly.  This rich tart should've been accompanied by a salad, but that wasn't in the cards given what we had in the fridge. I didn't make the puff pastry from scratch. When it comes already rolled out in parchment from Safeway or Sobey's freezer section, why bother. 

Spinach and Eggs en Cocotte

We just returned from an extravagant and fun filled week in Punta Cana, Dominican Republic. After an overnight flight home, it was slim pickings in the fridge when we woke up early Easter Sunday morning. Thank goodness for eggs, rye and a chunk of leftover pecorino.

It wasn't exactly grilled langostino on a private yacht (shameless braggy trip photos below)... but these baked eggs made a great comforting post-all-inclusive breakfast. Dave and I generally go to church two times a year - Easter and Christmas - after spending the past two Easters sitting in the pew with a growling stomach aching for breakfast - this year I made sure to go in full.

Eggs en Cocotte are essentially eggs baked and served in a heat proof dish. I have an obsession with  recipes made in individual servings. Any ramekin or heat proof container will work. If you've had the baked eggs at Stella's you already know the comforting heaven that is two eggs slowly baked with cheese. I use this recipe at least once a month when I have totally random things in the fridge. You can use any cheese, and any other additions (I've previously used smoked gouda, goat cheese, sliced tomatoes, leftover carmalized onions, avocado).

Ravioli in Broth with Arugula

Monday and Tuesdays in the Winter, after a long day of work, often all I want to cook, or eat for that matter, is a steaming pot of soup. Making soup at the beginning of week usually means I get at least one lunch out of it, also a bonus. Dave and I are usually ready for a lighter dinner when the start of the week rolls around. While Dave graded tests, I whipped up a quick pot, and we were able to take 10 minutes out of our busy evenings to huddle together around our bowls of vegetables, pasta, broth and cheese. 

One of my go to recipes for soup is this Three Cheese Mushroom and Tortellini Soup from my favourite healthy cooking site Skinnytaste. That recipes method of using a parmesan rind to flavour the broth, very much inspired this one. Cooking stuffed pasta in a broth and calling it a soup is a wonderful way to enjoy pasta, without a ton of guilt. You get the satisfaction of ravioli, but you're not eating a plateful in a butter laden sauce. I like to put arugula on/in anything I possibly can - and I loved the freshness it added to this soup.

Soft Boiled Egg with Soldiers

I realize this post is in no way a "recipe". And you probably don't need a how-to guide for boiling water and buttering toast. I post it only in hope of inspiring you to try this old method again, as it is one of my most favourite morning pleasures. I post the step by step pictures and directions not to patronize you or question your basic living skills, but because the ritual is so dear to my heart. Because it takes only 10 mins start to finish, it's great for upping the ante on week day breakfasts.

The top three reasons I love Winnipeg: Family, Friends, and Rye Bread. How can anyone pick sides if asked to choose between the chewy, cracked rye bread that City Bread and KUB Bakery produce here in the city. Mornings can never be bad when started with a healthy pat of butter melting on a well toasted slice of rye. Butter used to be my guilty pleasure, until I started rationally thinking about it, now it's just a pleasure. 

Again, my Point counting voice will chime in at times with the "just have the toast dry - butter is so unhealthy." I've learned to stop listening. Counting calories is something I try not to do anymore, but for all those worried about the occasional buttered piece of toast or egg yolk, this breakfast of: one egg, two slices of rye, 2 teaspoons of butter, and half a grapefruit is approximately 360 calories. A Tim Horton "Egg" White and Turkey Sausage Sandwich is 330 calories. For a negligible 30 extra calories I would much prefer sitting around the breakfast table enjoying some real food, the ingredients of which I can pronounce. Admittedly, I fall prey to those horrible convenience foods too often, but by putting these thoughts in writing I hope to forget them less. Sorry - rant over.

I already spoke to my new found love of eggs here, but one of my favourite parts of being a new egg lover is the excuse to collect all kinds of egg eating paraphernalia (much to Dave's enjoyment as you can well imagine). Finding the perfect egg cups is a fun outing in itself. The antique mall at The Old House Revival Company has many great finds. If you don't have cute egg cups - I made do with shot glasses for the first years of making soft boiled eggs. The only soft boiled egg tool I'm still on the hunt for is an ornate silver spoon. Once I find the perfect one, my Sunday morning breakfast table ritual of making believe I'm Mary from Downton Abby will be that much more realistic. 

Kale Caesar Salad

My family loves us some authentic Caesar Salad. This dressing recipe is one my mom has been making since I can remember... you can see from the original below that it has been well used.

I believe Rod is my Mom's ex-boyfriend's Brother..... thank you Rod, wherever you are. I've modified the recipe a touch. I find using half vegetable oil and half olive oil is better than all olive oil, as the flavour can be a little over powering if you use all olive oil. I also don't like buying a tin of anchovies because I never use the whole thing in one go and don't want them sitting in my fridge. Trying to find Anchovy Paste at Superstore, like Tahini, is a nightmare - it's in the refrigerated section alongside the kraft parmesean, feta cheese and pickled eggs - super weird, I know. If you think anchovies and raw egg are gross - I do too, but the dressing tastes so authentic and wonderful, you'll have no recollection that you added those two fear factor ingredients when you're eating it.

If any of you are like me and grew up in 90's and 00's knowing the Weight Watchers points value to every food item - the thought of using this "high fat" dressing may cause you to think "10 points for a salad - then I'd have to cut out breakfast - not for a salad you crazy woman" (Disclaimer: I didn't actually calculate the points value). Chill out - the way I look at it: Vegetables suck, if by dressing them in butter or a delicious dressing they will taste wonderful and you will get all the nutritional benefits, its worth it. Also, consider the fact that the recipe makes a ton of servings and really it's a few tablespoons of healthy fat per serving - get over it. 

One last thing - this dressing could obviously be used on romaine lettuce. Try it on Kale though. It's a fairly intense dressing that needs a heavy lettuce to be able to stand up to it, thereby making Kale a perfect compliment. I've fed it to a few "kale haters" and they've gobbled it down, asking for seconds (i'm looking at you Caners and Glen).

Poached Egg on Broiled Mushroom and Ricotta

Ah yes, Saturday mornings. I found some Manitoba "portobello" mushrooms at Vic's Fruit Market. Having some leftover ricotta cheese and pea shoots, I thought a little poached egg on top would make a delicious, easy breakfast. And then, just to up the fancy factor, which you know I'm always inclined to do, truffle oil and truffle salt were a must.

I grew up hating eggs, but in the last few years have done a complete 180 and now revel in the glory that is a runny yolk. I think the key to enjoying eggs is to start buying good, free range eggs. I love the Manitoba Free Run Vita Eggs - the yolk colour is unbeatable.

Normally you would use one large portobello, but mine were tiny (not convinced they're actually portobellos but I do love trying mystery mushrooms). You could use an alternate cheese (probably chèvre) but I wanted to use up the leftover ricotta. And of course any greens would work as the base - arugula would be my top choice. 

Warm Quinoa and Roasted Cauliflower with Balsamic-Tahini Dressing

It's back to work and school. Dave just started back into his Masters classes, every Thursday night he's not home ... which means I feel not an ounce of guilt when I make a meatless dinner. 

Another recipe with tahini in it. I don't know what it is, but there is something so addicting about the flavour. I love the concept of mixing quinoa with any roasted veggie, tossing it in a dressing and adding cheese and other yummy toppings. It is pretty healthy for being so comforting. This recipe can basically be a choose your own adventure - I often roast sweet potato and mushrooms along with the cauliflower. And then instead of the feta and pea shoots you could do anything (goat cheese, walnuts, sesame seeds, pumpkin seeds etc). To me, it's more then satisfying as a meal, but you could add a chicken breast to the top or maybe some chickpeas if you insist.

Fried Halloumi on Kale and Brussels with Tahini-Soy Dressing

I tried to come up with the most trendy salad possible, and this is what resulted. Kidding, kind of. Kale, brussels sprouts, pumpkin seeds, Tahini. I have never been a veggie lover, and certainly not a salad lover, but with the right dressing and some cheese, I can be convinced. If you've never tried a dressing made with tahini, you must.

Finding Tahini (a sesame paste) can be a bit difficult. On my most recent trip to Superstore I found it in two places: the health food/organic food isle with the other nut butters, and also in the international food sections, with other middle eastern foods. Halloumi is easy to find now, it's with all the fancier cheeses. 

This salad can be a little too intense in the greens department for a main dish - but that's how we ate it on a Monday after a bit of weekend excess. So if you feel like being super healthy, have it as a main, otherwise it would be a good side dish with something that doesn't require so much chewing.

If you want it to be a really quick salad - use any cheese and just crumble it into the salad instead of the Halloumi. You could use any nut in place of the pumpkin seeds and not worry about roasting them.

The Best Borscht

Well it's May 13th, so it's technically been "spring" for almost two months now, but it's going below freezing tonight, with a risk of snow flurries. Solution: Borscht of course! It's warm and comforting but with the colour, flavour and freshness of spring. I generally cringe at the thought of cabbage soup (perhaps from many attempts at the horrible diet of the same name that I used to suffer through before I saw the light). However, this version of borscht for some reason doesn't produce that cabbage stench - and for that reason alone you should try it.

I have made many different borscht recipes over the years, some very simple and some more complex, and this one is the winner. I was largely inspired by a favourite blogger Coffee & Quinoa in her post here. She caught my attention when she noted her Grandma Jane's similar search for the perfect borscht recipe. Her recipe was adapted from Mollie Katzen's The New Moosewood Cookbook. My only substantial change to her recipe is the addition of Paprika - a flavour I fell in love with honeymooning in Austria and Germany, filling my face with goulash (romantic). I bought some delicious Hungarian Paprika as soon as we came home because I think it's a great secret ingredient for adding savoury depth to a dish. It goes so nicely with the caraway seeds.

There are a lot of ingredients and a few extra steps in this recipe than most soups, but all the ingredients are cheap and easy to find. There is a fair bit of chopping, which I find therapeutic. The extra bit of time and steps are worth it. There is a real richness to this soup that is shocking when you consider there's only one tablespoon of butter.