https://www.autumninaugust.ca/home daily 1.0 2023-01-23 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1634779537829-PJI251NU10MFUH6CQY6K/%5BOriginal+size%5D+Forest+Folder+Label.png Home - Nonna Maria Tomato Sauces Discover this line of beautiful tomato sauces inspired by my Nonna Maria. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635296145082-TO1UKR7SMBOS51KUGF3A/SIGNATURE+BLEND+%282%29.png Home - Feeling Snacky? Pick up a bag (or three) of the Signature Blend candied nut mix. The smell alone will have you hooked and craving this autumn-inspired treat. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1634506106577-28IZJHIKQ7D0CTTD6NOZ/F9DEA90D-7AB2-45D9-AB32-7327A8229BEE.jpeg Home - Hi! I’m Emma I created this space to celebrate my favourite food seasons in Quebec and share my recipes with you. I am a mom, a wife and a chef who loves spending time around a dinner table with friends, family, great wine and fabulous food. https://www.autumninaugust.ca/home/Pea-ricotta-crostini monthly 0.5 2022-05-19 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/35228750-e17d-47fa-a997-4555e7549bc1/AdobeStock_399245092.jpeg Home - Pea & Ricotta Crostini - Step 2 Preheat your oven to 375 degrees F. Line 2 baking sheets with parchment paper. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/41ff0cdc-1204-4bd4-934c-a911ab6b4474/IMG_5755.jpeg Home - Pea & Ricotta Crostini - Step 7 Pour in the peas with 1/2 cup water. Bring the peas to a gentle simmer and cook until tender. this should take about 5-6 minutes. If you overcook the peas, they will lose their beautiful green colour. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/6d310af8-ffa3-419e-9e59-cc13485ded78/IMG_5759.jpeg Home - Pea & Ricotta Crostini - Step 10 Spread 2 tablespoons of ricotta over the toasted baguette. If you used a smaller baguette, you can serve two per person and divide the ricotta accordingly. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/8c8ed86f-3989-4b6e-ad8b-479bb69e10c7/IMG_5763.jpeg Home - Pea & Ricotta Crostini - Serve! Garnish the crostini with the reserved herbs and drizzle with remaining olive oil. You can crack some fresh pepper over each crostini if you would like. Serve the crostini warm or at room temperature. Pop open an impressive magnum of L’Exubérance rosé du Clos Cantenac and CHEERS! https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/2e196733-0f06-4aa9-b1fc-e7ad300876c1/IMG_5753.jpeg Home - Pea & Ricotta Crostini - Step 1 Prepare your Ingredients. 4 1” slices French baguette, Choose the larger Parisian baguette if possible. Cut the slices on the bias for a larger surface to garnish. 3 tablespoons Extra-Virgin Olive Oil, Get your hands on the best quality olive oil you can find. The flavour will add to the dish as a finishing ingredient. 4 thin slices Prosciutto, You can find sliced prosciutto in most grocery stores and butcher shops. You should be able to see through the slices. 2 cups garden peas, fresh or frozen. 1 French shallot, finely chopped 1 garlic clove, finely chopped 4 chives, finely chopped (keep the fine tips uncut for garnish) 2 mint springs, finely chopped (keep the tiny leaves for garnish) 4-5 watercress branches, finely chopped (keep the tiny branches for garnish) 2 tablespoons almonds, roughly chopped 1/2 lemon, zest and juice sea salt, to taste Freshly cracked black pepper, to taste 250 grams fresh ricotta cheese, I use a skim-milk version but you can use full fat as well. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e9fab057-c304-4566-9a82-3c84b33fa22b/IMG_0234-2.jpg Home - Pea & Ricotta Crostini Bavette with horseradish and cress compound butter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e7c27a41-310b-4887-ab8c-574f8fec1f5b/IMG_5711.jpeg Home - Pea & Ricotta Crostini - Step 3 Put the slices of baguette on the baking sheet, drizzle with about 1 tablespoon of olive oil. Slide into the oven and set the timer for 8 minutes. The baguette should be lightly browned, crisp on the outside, yet still tender in the middle. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e20cd96b-2df5-4022-896d-1b5fcd4cfae2/IMG_5757.jpeg Home - Pea & Ricotta Crostini - Step 8 Off the heat, mash the peas with a potato masher until they are all mushed and chunky. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/81c434ba-dcc8-47ba-9237-031fd655ba8b/IMG_5713.jpeg Home - Pea & Ricotta Crostini - Step 5 Heat 1.5 tablespoons of olive oil in a pan over medium heat. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/0859172c-7a00-442e-a472-2a3c846df7dc/IMG_5712.jpeg Home - Pea & Ricotta Crostini - Step 4 Lay the prosciutto slices on the other baking sheet and slide into the oven with the baguette. After 8 minutes, check to see if the baguette is lightly browned and the prosciutto is crispy. You may need an additional 2 minutes on the prosciutto. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/a3ce80e9-3cfc-43fb-a503-cb916aa7af2a/IMG_5758.jpeg Home - Pea & Ricotta Crostini - Step 9 Dump the chopped herbs, lemon zest, almonds and lemon juice into the warm peas and mix well. Season with salt and pepper to taste. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/0c244e4d-68c0-4e5a-a1d2-9b1a9f33b4d7/IMG_0225.jpg Home - Pea & Ricotta Crostini - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/54456bec-98cd-444f-9c4a-0af20871fc53/IMG_0235.jpg Home - Pea & Ricotta Crostini - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/ce83d11c-1ebf-4977-b398-885a1b736a66/IMG_5754.jpeg Home - Pea & Ricotta Crostini - Step 6 Lightly brown the shallot, before adding in the minced garlic. Cook the garlic until just starting to brown, about 30 seconds. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/676d2ff6-1a16-46a2-9b38-d886ef9c0cbb/IMG_5761.jpeg Home - Pea & Ricotta Crostini - Step 11 Spoon a generous amount of the peas over the ricotta. You’ll want to create a mound and press into place so the topping doesn’t go anywhere. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/c00ad9d5-dd24-4e9d-a0ac-1a2c913fdb7f/IMG_5762.jpeg Home - Pea & Ricotta Crostini - Step 12 Break the prosciutto into shards and arrange them on each crostini. I like them to be standing like little flags sticking out out the topping. https://www.autumninaugust.ca/home/shrimp-spicy-fennel monthly 0.5 2022-03-18 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/7d866d0e-1c48-42c3-9046-d61a7f1ee70e/IMG_5238.jpeg Home - Shrimp in a Spicy Fennel Broth - Step 3 Heat the olive oil in a saucepan that is large enough to hold the shrimp and liquid. The oil should be shimmering when it is hot enough. The heat should be on medium-high. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/2e97a71d-2092-4ac0-9edc-e451cb3e734b/IMG_5259.jpeg Home - Shrimp in a Spicy Fennel Broth - Step 8 Simmer the shrimp until they are curled and pink. Once the shrimp are pink and cooked through, stop the heat immediately as to not overcook the shrimp. Stir a tablespoon of butter through, to bind the sauce and add a touch of luxury. Season the dish with sea salt and freshly ground black pepper to taste. I found this dish needed a little bit more salt than I usually put in so don’t be afraid to season it accordingly. Right before serving, stir the green onions, fennel fronds and parsley through the dish or sprinkle it on the individual bowls. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/a5dbf7f7-2cdb-4efb-9eb9-c89b7f3bd60c/IMG_5258.jpeg Home - Shrimp in a Spicy Fennel Broth - Step 7 Toss in the shrimp and 1 cup of water or vegetable broth. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/66a39d58-7b8b-4193-84ff-3acb63576f22/IMG_0010.jpg Home - Shrimp in a Spicy Fennel Broth - Serve! Serve this mouthwatering dish with a loaf of fresh, crusty bread and salted butter. The fiery broth from the shrimp is begging to be soaked up and savoured! Don’t forget to pour yourself a glass of Grütner Veltliner wine from Höpler, available through the Opimian Wine Club. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/dc9348fb-2374-4d4d-a165-50fcac3c1527/IMG_5250.jpeg Home - Shrimp in a Spicy Fennel Broth - Step 6 Pour in the Ricard and white wine to deglaze the pan. Use a spoon to scrape up any bits that are stuck to the base of the saucepan. Bring the whole thing to a simmer and reduce by about 1/3. This step with cook off the alcohol and intensify the flavours in the dish. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e2c01599-9739-4308-9dd9-3e767076728b/IMG_5231.jpeg Home - Shrimp in a Spicy Fennel Broth - Step 2 Chop your ingredients before you start cooking. To prepare the fennel, cut off the green stalks and remove the wispy fronds. Save the fronds for later one. Slice it it half and remove the core. Proceed by finely dicing the fennel. To prepare the chilli pepper, please be careful as chilli peppers can sting if you have even the tiniest cut or scratch on your hands. Cut the pepper in half and scrape out the seeds. Finely chop the pepper as small as you can. Scrape everything into a bowl and wash your cutting board, knife and hands thoroughly with soap. Do not touch your face or eyes when you are preparing chillies. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/5f77a49a-f95f-4134-87c8-4c855104f3a8/unsplash-image-4_TruUQJWnY.jpg Home - Shrimp in a Spicy Fennel Broth - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/637d1d63-fb74-448c-900a-e2c05b9eecae/IMG_5239.jpeg Home - Shrimp in a Spicy Fennel Broth - Step 4 Toss in the chopped vegetables and give them a stir to coat them in the hot oil. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/95eaf943-5751-4d49-b5a2-0d57c5adb933/IMG_5229.jpg Home - Shrimp in a Spicy Fennel Broth - Step 1 Prep your ingredients. 2 lbs shrimp 31-40, peeled (tails on), de-veined 2 tablespoons extra-virgin olive oil 1 bulb fennel, finely diced (keep fennel fronds, finely chop) 2 shallots, finely chopped 1 red scotch bonnet or habanero pepper, seeded & finely chopped 4 cloves garlic, minced 5-6 celery stalks, finely diced 1/3 cup Ricard (Pastis Liqueur) 1/2 cup white wine (Grütner Veltliner wine by Höpler) Sea salt, to taste Freshly cracked black pepper, to taste 1 tablespoon butter (optional) 3 green onions, finely chopped handful Italian flat-leaf parsley, finely chopped https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1a678c05-2361-4397-b775-f46b33b9832d/IMG_9998-2.jpg Home - Shrimp in a Spicy Fennel Broth - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e0871244-9593-4dfb-bb2b-770aa033b79f/IMG_0007-2.jpg Home - Shrimp in a Spicy Fennel Broth - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/cdc03efd-d4db-40ea-b1c9-31192e0a0cf1/IMG_5248.jpeg Home - Shrimp in a Spicy Fennel Broth - Step 5 Saute the vegetables until they are lightly golden and very fragrant. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/6f1f8f58-862a-48a4-b929-e7dd7a56ead6/IMG_0033.jpg Home - Shrimp in a Spicy Fennel Broth - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/5731c650-3ff9-417c-be6f-ee12b8e8d8e0/IMG_0002.jpg Home - Shrimp in a Spicy Fennel Broth - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/d20420d2-d041-4f00-a23f-a05b9f0d72db/IMG_9994.jpg Home - Shrimp in a Spicy Fennel Broth Bavette with horseradish and cress compound butter. https://www.autumninaugust.ca/home/carrotcake monthly 0.5 2022-03-18 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1f8a50e3-ef9a-4377-8f27-998cc157c565/IMG_5671.jpeg Home - Carrot, Fruit & Nut Cake - Step 3 Combine the brown sugar, eggs, apple sauce, vanilla and coconut oil in a bowl. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/147ab020-993b-4f2b-bb3e-980f36195803/IMG_0156.jpg Home - Carrot, Fruit & Nut Cake - Serve! Serve as is with no icing OR go ahead and make the glaze. To make the glaze: Stir together the ingredients until they are smooth. The glaze should be a thick syrup-like consistency. 4 ounces cream cheese, softened 1/2 cup butter, melted 1 tsp vanilla 2 cups icing sugar 2 tablespoons milk (more if needed) When the cakes are cool, drizzle the glaze over the cakes. Pour as much or as little as you like. Top the glaze with the remaining toasted pecans. Let the glaze set for a few minutes before slicing and enjoying. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/6a2cde29-9bc2-4076-b41d-ee8dc1a8c1e3/IMG_5683.jpeg Home - Carrot, Fruit & Nut Cake - Step 5 Sift together the cinnamon, nutmeg, cloves, flour, baking soda and baking powder. You can sift everything directly into the wet ingredients. Gently mix everything together until just combined. Overmixing will result in a tough cake. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/926e3aa4-d138-470b-a478-7b2b76b0922b/IMG_0148-2.jpg Home - Carrot, Fruit & Nut Cake - Step 9 Bake at 350 degrees F for 40 - 45 minutes. Check the cakes by poking the center with a wooden skewer. If the skewer comes out relatively clean, the cakes are ready. If there is gooey batter on the skewer, the cakes need more time. When the cakes are cooked, let them cool 10 minutes in the loaf pans before turning them out to cool completely on the counter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/df517f46-ea06-4069-ad5d-d5a25cd0e0b6/IMG_5685.jpeg Home - Carrot, Fruit & Nut Cake - Step 6 Dump in the raisins and carrots. Fold them through the mixture until combined. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/86bf4bad-a72a-4b7f-86fb-ccacbeefea63/IMG_0156.jpg Home - Carrot, Fruit & Nut Cake Bavette with horseradish and cress compound butter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/d7ee3ea7-da2c-45a5-8414-c833e5b0d450/IMG_5669.jpeg Home - Carrot, Fruit & Nut Cake - Step 1 Prep your ingredients Cake 1.5 cups chopped toasted pecans (divided), toast your pecans in a dry pan over low heat until fragrant. 3/4 cup brown sugar 1 cup melted coconut oil, you can also use vegetable oil 4 large eggs, room temperature 1 cup smooth unsweetened applesauce 2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 2.5 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 2 cups grated carrots (about 4 large) 1 cup raisins Cream Cheese Glaze (Optional) 4 ounces cream cheese, softened 1/2 cup butter, melted 1 tsp vanilla 2 cups icing sugar 2 tablespoons milk (more if needed) https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/350bd414-f46a-4f8a-96fb-0878ee92a096/IMG_5686.jpeg Home - Carrot, Fruit & Nut Cake - Step 7 Gently fold in the chopped, toasted pecans. Mix just to combine. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/fdf01315-ac66-44fa-84c9-912a6087cf05/IMG_5690.jpeg Home - Carrot, Fruit & Nut Cake - Step 8 Divide the mixture between the two prepared loaf pans and smooth out the tops. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e7ecd0fc-afaa-4696-9c2a-b1084c350710/IMG_5687.jpeg Home - Carrot, Fruit & Nut Cake - Step 2 Preheat your oven to 350 degrees F. Grease two non-stick loaf tins with coconut or vegetable oil. If you don’t have non-stick loaf tins, line them with parchment paper so the cakes come out easily. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/0a207047-4dbc-4266-912d-e8d693d27a41/9A239499-E797-4DAE-A4FE-9C15DFE7DB1F_Facetune_06-03-2022-13-43-40.jpg Home - Carrot, Fruit & Nut Cake - Step 4 Mix well to combine. Using top-notch kitchen help is a good option here. https://www.autumninaugust.ca/home/pork-chops-roasted-roots monthly 0.5 2022-03-15 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e1d63887-a86a-4826-b4dd-7d0c8ec36574/IMG_0659.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 5 While the veggies do their thing, it’s time to get the pork going. Rub the pork chops with olive oil, a generous amount of sea salt and freshly cracked black pepper. Don’t skimp on seasoning! https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/a7e8940b-c288-470d-82f2-1f76625c3ddf/IMG_0636.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 4 Toss the vegetables with olive oil, salt, pepper, thyme & honey. Toss well to coat. The honey will help the vegetable caramelize in the oven and it works so well with thyme. The veggies will roast for 30-35 minutes until they are golden, slightly crisp and cooked through. Check them halfway through and give them a little toss-around. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1c681877-398c-401d-be31-c72d98ff17de/IMG_9725.jpg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/c01fea0f-961c-44c7-8b2c-898707d3116d/IMG_9619.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 7 Press the pork chops down onto the skillet, making sure there is even surface contact. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/a8a3c3cc-0833-479c-b80c-0dc8245bfd1f/IMG_0672.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 12 Place the pork chops back into the pan. Baste the pork chops a few times with the pan jus, just to get them covered in sauce. Carefully place the skillet into the oven. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/d623cc4c-81dd-4618-b96d-34eb44e3e2a4/IMG_0677.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 11 Drizzle in the honey and drop in the crushed garlic clove with the thyme. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e5bfc70c-5869-4fff-baa1-15415723ab84/IMG_9763.jpg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots Bavette with horseradish and cress compound butter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/9512870c-3b68-4cea-9488-f9013947fe40/IMG_0694.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Pomegranates Pomegranate seeds come already ready in little cups, but the flavour doesn’t compare to fresh seeds straight from the fruit. To remove the seeds, cut the pomegranate into quarters. Using one quarter at a time, place it seed side down in the palm of your hand. Place your hand over a large bowl. Using the back of a wooden spoon, smack the skin of the pomegranate hard enough that the seeds release from the pod. The seeds should fall out easily through your fingers. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/9abcc32a-c2a2-4f28-b60f-dec49c644437/IMG_9634-2.jpg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 14 Don’t forget your veggies! By now they should be perfectly roasted and crispy. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/cce1f94b-92ae-49ee-b45c-ab98d5106993/IMG_9726.jpg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Serve! Serve the pork chops sliced or whole, drizzled with the pan sauce. Top the pork chops with fresh pomegranate seeds and Italian flat-leaf parsley. Serve the roasted vegetables piping hot alongside the pork with the roasted garlic divided amongst the plates. The roasted garlic can be eaten with the meat, or spread over warm bread for a real treat. Don’t forget to pour yourself a glass of Domaine de Mermes IGP Ardèche Colline D’Esprit 2020, available through the Opimian Wine Club. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/ce1be37b-2f02-4740-b7bd-3a436f797f07/IMG_9734.jpg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/255e9f24-1c0a-4ada-b3be-3d8301def921/IMG_0735.jpg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 1 Prep your ingredients. Pork Chops 4 thick-cut, top loin, boneless pork chops, about 2” thick Sea salt Freshly cracked black pepper 1 tablespoon olive oil 2 cups (500 ml) pomegranate juice, I used the POM brand which is readily available in most grocery stores. 2 tablespoons honey 2 cups (500 ml) chicken stock, homemade or low-sodium. 2 sprigs fresh thyme 1 clove garlic, crushed 1 tablespoon butter 250g pomegranate seeds 1 bunch Italian flat-leaf parsley, roughly chopped Roasted Roots 2 medium sized beets, any colour, peeled & cut into large wedges 4-6 small carrots, peeled & halved 500g button mushrooms, stems removed 5-6 baby potatoes or fingerling potatoes, halved 1 head garlic, halved 1 tablespoon fresh thyme, chopped 2 tablespoons olive oil 1 tablespoon honey or maple syrup Sea salt, to taste Freshly ground black pepper, to taste https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/64d9d029-d67b-44d1-80b0-6d3fe4186ef9/IMG_9607.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 3 Wash, peel and cut all the veggies for roasting. You’ll want to do this step first so they can roast while you get the meat ready. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/7bf83bbf-571b-4feb-a74e-cbfe9b29ba6a/IMG_0741.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 10 While the pan is still hot over medium-high heat, pour the pomegranate juice and chicken stock into the pan to deglaze. Scrape up the brown bits left on the pan with a wooden spoon and bring to a rapid simmer until the liquid reduces by about half. This should take about 5 minutes. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/a0a34b9b-9c34-44dc-9c27-c1732562602d/IMG_9732.jpg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/04ab309c-5e35-4044-a7ef-b931400f394d/IMG_9760.jpg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/dd9d9740-3e61-4bb7-9798-f7b531ae1a08/IMG_0671.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 2 Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Take the pork chops out of the fridge to bring the temperature up and allow for a more even cook. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/0a86c35e-6692-4282-a384-dfe7b7545cbe/IMG_0730.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 13 Cook until the pork chops register at 145 degrees F using a meat thermometer. This should be about 5 -10 minutes depending on the thickness of the chops. Remove the pork chops from the pan and let rest 3 minutes before serving. Meanwhile, add 1 tablespoon of butter to the pan and swirl it around in the hot pan sauce. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/257b2c19-8951-4555-94d2-191e854f5fe0/IMG_0688.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 6 Heat a cast-iron or any other ovenproof skillet over medium-high heat. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/63b9dde5-38a0-4402-acfd-1cf34e05811c/IMG_9624.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 8 Sear the pork chops for 3 minutes per side, or until dark golden brown. Sear the smaller sides of the pork chops for 1 minute to seal the juices in. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/24449adb-9173-440f-bb37-017fb7452cb3/IMG_0712.jpeg Home - Seared Pork Chops with Pomegranate Jus & Roasted Roots - Step 9 Remove pork chops from pan and set aside for later. https://www.autumninaugust.ca/home/pastaefagiole monthly 0.5 2023-02-07 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/7d47a2c8-b6e0-4b8f-bf2c-659e8245a72d/IMG_5503.jpeg Home - Pasta e Fagioli - Step 2 Heat olive oil in a large saucepan over medium-high heat. The oil should be just shimmering but not smoking hot. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/24349583-a8b8-4f3b-8751-8fc82d9bea76/IMG_5506.jpeg Home - Pasta e Fagioli - Step 4 Add the garlic to the onions and celery. Cook for 2 minutes until fragrant. We add the garlic last because it can burn very easily. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/3f2a28c5-c464-422d-ad88-1096b9bd4428/IMG_5517.jpeg Home - Pasta e Fagioli - Step 11 Season the pasta e fagiole with sea salt, freshly cracked black pepper and lots of parmesan cheese. You can also use a little bit of sugar, if the tomatoes are too acidic for your tastes. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/f5bd022c-f137-444e-baa8-640fd50d08a2/IMG_5502.jpeg Home - Pasta e Fagioli - Step 1 Prep your ingredients. 2 tablespoons extra-virgin olive oil 1 onion, finely diced 3 celery stalks, finely diced 4 cloves garlic, minced 1 can (796 ml) San Marzano tomatoes, whole peeled 1 liter chicken stock, homemade or store-bought 2 cups (500 ml) Ditalini pasta 1 can (540 ml) navy beans, drained and rinsed large handful fresh basil, chopped sea salt, to taste freshly cracked black pepper, to taste sugar, to taste (optional) parmesan cheese, to taste https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/02ac75e1-f62c-4478-bd1e-6ec73f1918b8/IMG_5514.jpeg Home - Pasta e Fagioli - Step 10 Dump in the beans into the broth, stir well and cover the pan. Cook for 2-3 minutes until everything is hot and bubbly. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/94df44c7-2875-4106-982b-d9f38080a0a6/IMG_0127.jpg Home - Pasta e Fagioli - Serve! Serve hot with more fresh basil and parmesan cheese shaved over each portion. Dive in to this bowl of utter perfection and relax into the food come that ensues. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/b1ac3c0c-1bc1-45dd-8b54-825e1b80f40e/IMG_5504.jpeg Home - Pasta e Fagioli - Step 3 Dump in the onions and celery. Sweat until they are translucent, about 5 minutes. This will develop the natural sugars in the vegetables and create a wonderful base of flavours. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/57e6b3fc-c51f-4107-8a6e-31769db456eb/IMG_5511.jpeg Home - Pasta e Fagioli - Step 7 Pour in the chicken broth. I use homemade chicken broth but you can use a good quality store-bought broth instead. Try to find a low-sodium broth or buy from your local butcher. Bring the broth to a simmer. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/8152370a-244b-4077-8edb-bcc63187782f/IMG_5505.jpeg Home - Pasta e Fagioli - Step 9 Rinse the beans really well and drain them https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/17921e3c-f811-42a4-a8c7-61f56e63412d/IMG_0130.jpg Home - Pasta e Fagioli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e1645118-1f3c-408a-97c7-b2e2d6c76b35/IMG_0129-2.jpg Home - Pasta e Fagioli Bavette with horseradish and cress compound butter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/2c1ee6b2-2a61-4a52-953d-a1eefcd52933/IMG_0131.jpg Home - Pasta e Fagioli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/30b45b2e-ab3e-4ed0-a76f-b4d0abb19214/IMG_5507.jpeg Home - Pasta e Fagioli - Step 5 Pour in the can of tomatoes. Use a wooden spoon to break up the tomatoes by “chopping” them up in the pan. The tomatoes will disintegrate while cooking, but this just helps them melt faster. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/b6f0717e-6215-4785-99b7-a8d03ff8ccd7/IMG_5510.jpeg Home - Pasta e Fagioli - Step 6 Simmer the sauce for 10 minutes over medium heat until the tomatoes have reduced and thickened. This is a crucial step in the cooking process. Cooking the tomatoes down will add richness and sweetness to the pasta and will help to cook out the acidity of the tomatoes. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/cae521fd-a693-41a1-9b6c-1fba28975887/IMG_5513.jpeg Home - Pasta e Fagioli - Step 8 Pour in the pasta and basil. Stir well and cover the pan. Simmer the pasta, stirring occasionally, for 15 - 20 minutes until pasta is tender and al-dente. https://www.autumninaugust.ca/home/turkey-meatball-stew monthly 0.5 2022-02-22 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/86b75ade-a379-4c14-a1f8-87228585c0e7/IMG_9696.jpg Home - Turkey Meatball “Stew” Bavette with horseradish and cress compound butter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/5592df19-5d80-4abe-9daf-f98279fc9eb5/IMG_4574.jpeg Home - Turkey Meatball “Stew” - Step 1 Prep your ingredients. 1 lb ground turkey, lean 1 small onion, finely chopped 2 cloves garlic, minced 2 slices whole grain bread, finely shredded (use stale bread if you have some) 1 large egg 2 tablespoons parsley, divided 300g frozen chopped spinach, thawed and squeezed dry 1/2 cup parmesan cheese, grated Sea salt, to taste Freshly ground black pepper, to taste 1.5 L chicken broth, homemade or store bought (low-sodium) 300g small pasta (any small pasta will work) I used animal shapes found here. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/f412cb8b-d393-423c-b527-d4d8e15fd5d1/IMG_4576.jpeg Home - Turkey Meatball “Stew” - Step 2 Combine the turkey, spinach, 1 tablespoon of parsley, bread, egg, onion, garlic and half of the parmesan cheese in a large bowl. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/8f536537-b27a-4b15-b1fa-639f6878f6e6/IMG_4579.jpeg Home - Turkey Meatball “Stew” - Step 5 Pour the chicken broth into a large saucepan and bring to a simmer. I used homemade chicken stock, but you can use store bought as well. Just try to find a low-sodium chicken stock especially if you are making this for kids. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/8c60840f-3b57-4378-b387-d761936fed46/IMG_0668.jpeg Home - Turkey Meatball “Stew” - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/4b18cc78-aac1-4169-b4be-cd075b02d176/IMG_4580.jpeg Home - Turkey Meatball “Stew” - Step 4 Using a tablespoon or a small scoop, make bite-sized meatballs until the mix is used up. Put the meat balls on a plate, cover in plastic wrap and refrigerate for 20 minutes, up to 24 hours. Letting the meatballs rest like this is a crucial step. The bread will absorb a lot of moisture from the ingredients and bind the meatballs together. *If you are freezing the meatballs for a later use, lay them out on a tray and freeze them for 24 hours until solid. Pack them into a freezer safe container or bag and store them for up to 3 months. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/134a1c7f-8dbf-473d-9e38-483df14cf81b/IMG_4578.jpeg Home - Turkey Meatball “Stew” - Step 3 Mix until the ingredients are combined, but don’t overmix the meat as it can become tough. Season the mixture with a pinch of salt and a couple of cracks of pepper. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/5a2841a5-2c12-4bb2-872d-472867adf56d/IMG_9698.jpg Home - Turkey Meatball “Stew” - Serve! Serve hot sprinkled with the remaining parsley and parmesan cheese! If you are serving this to babies, cut the meatballs according to Baby Led Weaning standards found here. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/468d6e98-1f42-4b4a-b075-d312f86126f1/IMG_4584.jpeg Home - Turkey Meatball “Stew” - Step 7 Pour the pasta into the broth. Stir the pasta through gently and simmer for 10 minutes until the pasta is cooked “al-dente”. If you prefer the pasta a little more cooked (for babies) then cook to your liking! The pasta will absorb a lot of the broth a thicken everything up significantly. Season the stew to your liking! https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e32de0e5-765a-432b-9e5e-6c401cb98fc9/IMG_9698.jpg Home - Turkey Meatball “Stew” - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/df485c37-22a4-484f-9861-8f5f7a100698/IMG_4583.jpeg Home - Turkey Meatball “Stew” - Step 6 Gently lower the meatballs into the broth. Let them cook for 2-3 minutes before gently stirring them around. If you don’t wait a little bit, the meatballs could break apart. Simmer the meatballs for about 5 minutes until they have some structure and appear “bouncy”. This will ensure that they don’t fall apart when you stir in the pasta. https://www.autumninaugust.ca/home/favourite-roast-chicken monthly 0.5 2022-02-27 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/7580a336-4550-472f-8958-0ff435dc37ec/IMG_4863.jpg Home - My Favourite Roast Chicken - Step 4 Place a roasting rack on top of the vegetables. If you don’t have a roasting rack, just carry on with the recipe. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/d4061e3a-0ac5-435b-a817-d3dea81e01c2/IMG_9887.jpg Home - My Favourite Roast Chicken - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/5219787d-9158-4def-9c85-4d49e65af914/IMG_9883.jpg Home - My Favourite Roast Chicken Bavette with horseradish and cress compound butter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/8d7aa943-46cf-48f1-b821-7d17c0fbf3e4/IMG_4881.jpg Home - My Favourite Roast Chicken - Step 11 Remove the chicken from the pan and transfer to a cutting board. Tent the chicken with foil and let it rest while making the gravy. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/4a533e23-fcd1-427d-b7e1-e4304ba5ae05/IMG_4870.jpg Home - My Favourite Roast Chicken - Step 9 When your oven is preheated, slide the chicken in and roast for around one hour (until the meat registers at 165 degrees F). Check the chicken at 15 minute intervals to make sure the skin isn’t getting too brown. If the skin starts to burn, cover the chicken with aluminum foil to prevent further browning. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/fdffc9b5-c886-4308-96e5-63a6efa3532f/IMG_4882.jpg Home - My Favourite Roast Chicken - Step 12 Pour the vegetables, garlic and juices into a saucepan. Cover with chicken stock and bring to a simmer. Add the worcestershire sauce. Combine 4 tablespoons of water with the flour in a small bowl until a loose paste is formed. Stir the paste through the gravy and simmer until the gravy is thickened. When the gravy is thickened, strain through a fine mesh sieve. Discard the vegetables. Season the gravy to your liking and serve alongside the chicken. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1e001fbf-b9e4-46bb-85a9-93d5f159f540/IMG_9895.jpg Home - My Favourite Roast Chicken - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/b3002c04-68c3-4a2c-a767-b1414c3dbd75/IMG_4877.jpg Home - My Favourite Roast Chicken - Step 10 When the chicken is cooked, the skin should be deep golden brown and crispy. The vegetables should be soft and juices will have collected in the roasting pan. Keep these for the gravy. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/515c600c-7bd8-41b5-8089-486e6a49f944/IMG_4867.jpg Home - My Favourite Roast Chicken - Step 7 When the chicken is dried using paper towel. Stuff the cavity of the chicken with the 2 remaining onion quarters, the halved lemon and the bay leaves. Alternate the aromatics as you push them into the cavity, lemon then onion, bay leaf and so-on. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/920736ea-43c0-44c5-bbab-583a8d2c3396/IMG_9892.jpg Home - My Favourite Roast Chicken - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/44b8164d-ed18-468b-aab4-e1d9688167f4/IMG_4858.jpg Home - My Favourite Roast Chicken - Step 1 Prep your ingredients. 1.5 kg (3.5 lbs) whole chicken, skin-on, dried using paper towel inside and out 2 onions, peeled & cut into quarters 1 lemon, zested & halved 3-4 bay leaves, fresh if possible 1/4 cup butter, unsalted, room-temperature 1 tablespoon rosemary, dry or fresh, roughly chopped 2 teaspoons sage, dry or fresh, finely chopped 1 tablespoon Montreal Chicken Spice, this is my secret weapon and I am obsessed with it. Sea salt, to taste black pepper, freshly ground, to taste 2-3 carrots, medium size, peeled & roughly chopped 4-5 celery stalks, roughly chopped 1 head garlic, halved 1 cup dry white wine FOR THE GRAVY 2 tablespoons all-purpose flour 3 cups (700 ml) chicken broth, homemade or store-bought (low-sodium) 2 teaspoons Worcestershire Sauce, or to taste https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/a28aef18-1a12-4961-b711-d87b4500a121/IMG_4866.jpg Home - My Favourite Roast Chicken - Step 6 Mash everything together until it is a smooth paste. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/4ed55e46-5a2a-4dcc-806a-767be24d69df/IMG_4869.jpg Home - My Favourite Roast Chicken - Step 8 Rub the chicken with the butter all over. Make sure to get butter in the crevasse of the legs and underneath the chicken as well. Season the chicken with a pinch of salt and black pepper. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/d5b47d82-e600-4253-abe8-c0f8ca20c450/IMG_9902.jpg Home - My Favourite Roast Chicken - Serve! Cut the chicken into portions and serve! Pictured here with simple buttery garden peas and Creamy Mushroom & Zucchini Polenta. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/bdd735f4-efde-40ab-9f6b-5acf9320963f/IMG_4862.jpg Home - My Favourite Roast Chicken - Step 3 Arrange the vegetables in one even layer over the base of the roasting pan. Pour the white wine directly over the vegetables. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/c6e9bdf8-6c6c-4184-a074-e16bd9b5ea3c/IMG_4859.jpg Home - My Favourite Roast Chicken - Step 2 Preheat your oven to 375 degrees F. If you have a “roast” setting, I find it works well for this recipe. Pour the carrots, garlic, celery and 6 quarters of the onions into the bottom of a roasting pan. Season with a pinch of salt and a couple of twists of pepper, drizzle with a teaspoon of oil and toss everything together. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/dc70d3ea-e23b-424c-b903-960c1f00eb5e/IMG_4865.jpg Home - My Favourite Roast Chicken - Step 5 Combine the butter, lemon zest, spices and dried or fresh herbs in a small bowl. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1642195007132-9VUQRMJ7X88SMCZXO68Z/unsplash-image-9zLa37VNL38.jpg Home - My Favourite Roast Chicken - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.autumninaugust.ca/home/creamy-mushroom-zucchini-polenta monthly 0.5 2022-02-05 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/082a3c61-2cf8-4669-923a-120a7b246be8/IMG_9862.jpg Home - Creamy Mushroom & Zucchini Polenta - Serve! Serve the polenta hot, topped with freshly grated parmesan cheese and finely chopped chives. If you are feeling extra fancy, drizzle some extra-virgin olive oil or truffle oil over the polenta. Truffle oil, or truffle paste will smack you in the face with earthy umami flavour and really make this into a stand-alone dish. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/66d6d52f-bc2f-47a2-852e-1eb41c4f28aa/IMG_4835.jpg Home - Creamy Mushroom & Zucchini Polenta - Step 2 Heat the olive oil in a large sauce pan over medium-high heat. You will need a pan large enough to comfortably hold about 4 litres of liquid. Heat the oil until it is shimmering but not smoking. Dump the chopped onions into the hot pan and stir to coat the onions in oil. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/f67d5e9c-22b2-4d1d-bcc6-9027b84655ac/IMG_4844.jpg Home - Creamy Mushroom & Zucchini Polenta - Step 8 Bring the whole lot to a boil. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/d5aac7a2-451b-4a8f-9dd1-ac65890c3aa0/IMG_4852.jpg Home - Creamy Mushroom & Zucchini Polenta - Step 11 When the polenta is cooked, it should be thick but soft and creamy. The individual grains should be tender and not grainy when tasted. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/6af3a27e-3b06-4c51-a960-738007e7c258/IMG_4838.jpg Home - Creamy Mushroom & Zucchini Polenta - Step 4 When the onions are caramelized, pour in the grated mushrooms, garlic and zucchini. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e35fe58e-b440-4002-9ce6-85c22ef0d5a0/IMG_4843.jpg Home - Creamy Mushroom & Zucchini Polenta - Step 7 Pour in the chicken broth and milk. I used homemade chicken broth, but if you don’t have any handy, use a low-sodium option. Alternatively, head to your local butcher and buy from them. A butcher will likely have their own homemade stock that will be delicious and rich. We drink skim milk at home, so that’s what I had, but you can use whatever you have. The higher the fat content, the creamier the result. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/eb60cf9a-1c30-464a-95d9-459fdfb4f488/IMG_4840.jpg Home - Creamy Mushroom & Zucchini Polenta - Step 5 Saute the veggies until they are slightly browned and the pan is almost dry of moisture. Cooking the veggies down like this creates a beautiful base flavour that packs a punch in the final product. The earthy mushrooms and green zucchini are su delicious in this dish. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/2f9abb8e-dcea-4f92-8260-96c433935a14/IMG_4851.jpg Home - Creamy Mushroom & Zucchini Polenta - Step 10 Whisk the polenta into the liquid until everything is smooth and no lumps remain. Cover the pot and simmer the polenta over low heat for 15-20 minutes. Whisk the mix every 5 minutes to prevent the bottom from burning. Be VERY careful when lifting the lid as polenta tends to spit at you and could burn you. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/a1b56daf-f04e-419d-9242-fed55ea8e6ed/IMG_4832.jpg Home - Creamy Mushroom & Zucchini Polenta - Step 1 Prep your ingredients. 2 tablespoons extra-virgin olive oil 1 onion, finely chopped 1 large zucchini, grated (2 cups grated) 1 lb cremini mushrooms, grated (2 cups grated) 1.5 tablespoons garlic, minced (about 4 cloves) 1/4 (60 ml) cup dry white wine 4 cups (1 L) chicken stock. Homemade or store bought works. Look for a low-sodium option or get some from your local butcher shop. 2 cups (500 ml) milk (I used skim but anything works) sea salt, to taste black pepper, freshly ground, to taste 2 tablespoons butter (optional) grated parmesan cheese, to taste (optional) 1 bunch fresh chives, finely chopped (optional) Extra-virgin olive oil or truffle oil (optional) https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/9147cc55-5d67-4b20-811b-c52174838121/IMG_4853.jpg Home - Creamy Mushroom & Zucchini Polenta - Step 12 Take the polenta off the heat, season with sea salt and freshly ground black pepper. Stir a couple of tablespoons of butter through the polenta for extra richness and flavour. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/d83210a4-f10e-4561-b4b3-4ab9c487a184/d5dea66f928540a06ef282357c49ef830248557e.jpeg Home - Creamy Mushroom & Zucchini Polenta - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/03d00812-791c-4426-b96b-0787609c5f64/IMG_9868.jpg Home - Creamy Mushroom & Zucchini Polenta Bavette with horseradish and cress compound butter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/9d65951d-7223-4700-9aa4-bf84e32b55cb/IMG_4849.jpg Home - Creamy Mushroom & Zucchini Polenta - Step 9 When the liquid is just boiling, pour in the polenta all at once. Turn the heat to the lowest setting. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/daae4a5a-2059-415f-bcee-ca18657a7e72/IMG_9873.jpg Home - Creamy Mushroom & Zucchini Polenta - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/4893e0e2-b44f-4825-ae03-fddc3b63bf66/IMG_9871.jpg Home - Creamy Mushroom & Zucchini Polenta - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/fa79cf98-dc3a-4840-9a2c-741e8d00ba32/IMG_4842.jpg Home - Creamy Mushroom & Zucchini Polenta - Step 6 Pour the white wine into the veggies. The wine should boil-up immediately. Use a wooden spoon to scrape the bottom of your saucepan. Scraping up the brown bits is an essential step for maximum flavour in the final product. Use a white wine that is dry, not too sweet. You’ll want that acidity to balance out the richness of the polenta. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/246bb084-bbfe-445c-af07-2861d3f90d86/IMG_4837.jpg Home - Creamy Mushroom & Zucchini Polenta - Step 3 Fry the onions until they are golden brown and caramelized. This step will add a nuttiness and some sweetness to the polenta. Stir the onions every-so-often to make sure they don’t burn. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/32c667f9-55c3-4071-b714-5fa7153dde49/IMG_9862.jpg Home - Creamy Mushroom & Zucchini Polenta - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.autumninaugust.ca/home/spicy-marinated-avocado monthly 0.5 2022-01-25 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/d51ed713-15aa-46f8-b662-c425abad3ebb/IMG_4796.jpg Home - Spicy Marinated Avocado - Step 7 Using a rubber spatula, very gently fold the ingredients together until just combined. If you over-mix, the avocado could break apart and turn the whole thing brown. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/903ffb1a-aa50-4271-bcc5-baacefdf170a/IMG_9858.jpg Home - Spicy Marinated Avocado - Serve! Serve the avocados on top of warm or cold rice, as a part of a colourful poke bowl, or serve this as a twisted take on chunky guacamole with crispy tortilla chips. Whatever you choose, this spicy marinated avocado salad will have your eyes rolling back and your mouth watering for more. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1990043d-efae-4704-b853-1baece0e0ef9/IMG_4789.jpg Home - Spicy Marinated Avocado - Step 1 Prep your ingredients. 1/2 cup tamari sauce or light soy sauce 1/2 cup cold water 4 tablespoons lemon juice, about one lemon. Choose a soft, bright yellow lemon for maximum juiciness. 1 tablespoon fresh ginger, grated. Use a microplane or grater to get the ginger into a paste. 1 tablespoon garlic, minced (about 3-4 cloves) 1 tablespoon Shichimi Togarashi spice mix. Click here for one of my faves. 1 tablespoon Mirin, Japanese cooking wine. Click here for more info. 1 1/2 tablespoons toasted sesame oil. Toasted sesame oil is a must-have for most asian marinades. The deep colour and strong nutty flavour is a key to making this dish extra delicious. Click here for more info. 2 tablespoons maple syrup. You can use any dark sweetener you would like. Brown sugar, coconut sugar, agave syrup or honey are all good options. 1/2 small onion, finely chopped. You can substitute the onion for 3-4 green onions if you want a milder onion flavour. 1 cup cucumbers, medium dice (about 1 medium English cucumber). No need to core the cucumber unless the seeds are very wet and big. 4 large avocados, firm (just ripe), medium size dice. Choose avocados that are still firm to the tough. They should only have slight give when gently squeezed. 1 tablespoon sesame seeds, toasted. You can click here to buy toasted sesame seeds, or toast them yourself in a dry pan until light golden. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/0fc3ec28-186e-4f4f-9907-ba95f345e74d/IMG_4792.jpg Home - Spicy Marinated Avocado - Step 4 Mix the ingredients together until well combined. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/17372666-e13d-43de-aad6-caf435e958d4/IMG_4790.jpg Home - Spicy Marinated Avocado - Step 2 In a large mixing bowl, combine the tamari, water, mirin, sesame oil, ginger, garlic, maple syrup and Shichimi Togarashi. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1a928d19-94bc-4e29-b1eb-cb0aa25e8b96/IMG_4791.jpg Home - Spicy Marinated Avocado - Step 3 Squeeze the lemon into the marinade without the seeds. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/f5492c5f-efcb-407d-a40d-02f3c389d93a/IMG_9850.jpg Home - Spicy Marinated Avocado Bavette with horseradish and cress compound butter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/f2b479e4-43cd-4b5a-b016-6b0ad4be94b0/IMG_4793.jpg Home - Spicy Marinated Avocado - Step 5 Cut the avocados. I cut them in half & remove the seed. Cut the halves into halves again so you have quarters. Peel the quartered avocado, this should be really easily done if the avocado is the right ripeness. Cut the quarters down the middle lengthwise, and cube them into a medium size dice. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/47cc7e69-6b20-4bb0-90f2-9bfea97c3735/IMG_9855.jpg Home - Spicy Marinated Avocado - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/bff99d9a-07bc-483b-b1a2-f2137b05b64b/togarashi-shichimi-7-spices-mix.jpeg Home - Spicy Marinated Avocado - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/91eee23c-fd03-4502-b7e1-ee0d6bb94e24/IMG_4795.jpg Home - Spicy Marinated Avocado - Step 6 Dump the avocado, diced cucumber and diced onions in the sauce. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/0ed4cd09-3eb0-4c63-a3bb-2a91cb85ca43/IMG_4798.jpg Home - Spicy Marinated Avocado - Step 8 Pour the mix into an airtight container with a tight fitting lid. Press a piece of cling-film directly to the surface of the avocados to prevent them from oxidizing. Cover with the lid and store in the fridge for 2 hours, up to 2 days before enjoying. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/c77ca0aa-8460-4e69-9ed3-c485117ff1f1/IMG_9853.jpg Home - Spicy Marinated Avocado - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.autumninaugust.ca/home/spicy-nduja-cavatelli monthly 0.5 2022-01-25 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/2cffb457-ec68-4115-8271-844c18a35378/EBA2AC7B-D092-4E18-A81B-4B32EDC9B5F3.jpeg Home - Spicy Nduja Cavatelli Bavette with horseradish and cress compound butter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e01ee5fc-983f-4b4f-8d1b-dff85f45cc62/IMG_0770.JPG Home - Spicy Nduja Cavatelli - Step 1 Prep your ingredients. 1 tablespoon olive oil. Use good quality Italian olive oil for the best flavour. 1 medium onion. Finely chop the onion. 2 cloves garlic. Mince the garlic or press. 200 grams Nduja sausage. Peel the casing off from around the sausage. 1/2 cup (120 ml) red wine (I used Seraphicum Rosso Toscano) 2 teaspoons oregano. Use fresh or dred oregano. This will add some earthy herbaceous flavour to the dish. 1 lb cherry tomatoes. Quarter the cherry tomatoes. Use the freshest, sweetest cherry tomatoes that you can find. I used a multi-colour pack which I love. 1 cup (250 ml) Castelvetrano olives. Pitted & chopped (about 15). To pit the olives, squish them flat with a cup or the back of a knife. once they are squished, the pit should be esay to remove. Sea salt. To taste. Season at the end to prevent over-salting the dish. Freshly ground pepper. To taste. Freshly ground pepper is so much better than the pre-ground stuff! If you can, get your hands on a pepper mill and grind away. Large handful fresh basil. Roughly chopped. Use bright green, fragrant and unblemished leaves. Grated parmesan. If you can, grate your own parmesan from the block right over the dish. The cheese will melt into the sauce. 1 lb dry Cavatelli pasta. I used Cavatelli because of its unique shape. The divot down the centre of the pasta is the perfect vessel to hold onto the sauce. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/c21e89e2-6f5e-42b2-8406-2d6153618db5/IMG_0757.JPG Home - Spicy Nduja Cavatelli - Step 7 Meanwhile, cook your pasta. By now the water you set to boil earlier should be ready to use. Generously salt the water, which will season the pasta while cooking. Drop the pasta into the water and stir well to prevent the pasta from sticking to each other. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/b038c2cf-599d-43c1-a611-2c6f0c6efc25/IMG_0759.JPG Home - Spicy Nduja Cavatelli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/2c3e9cc1-d720-4314-8a93-ad7e7f7b8a02/IMG_0692.jpeg Home - Spicy Nduja Cavatelli - Step 6 Season with oregano. Cook the sauce for about 10-15 minutes over medium-low heat until tomatoes are broken down and saucy. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/593e4108-5ea8-4c66-9f90-b5e7a118fcfb/IMG_0634.jpeg Home - Spicy Nduja Cavatelli - Step 2 Heat olive oil over medium-high heat. Pour in the onions and cook until they are translucent and slightly brown. You don’t want to caramelize them, just add a bit of sweetness and warmth. When onions are almost ready, stir the garlic through and cook for one minute until fragrant. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/b79dfab9-577b-44e3-8879-a5fcdebf1afe/IMG_0663.jpg Home - Spicy Nduja Cavatelli - Step 3 Crumble the Nduja sausage into the onions and garlic. Stir with a wooden spoon to break up the sausage in the pot. The Nduja will melt into the sauce and turn everything bright orangey-red. The smell here will drive you bonkers, it is so intoxicating. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/cb09c72d-974b-4f66-83a6-315e33b8dd2d/IMG_9585.jpg Home - Spicy Nduja Cavatelli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/46995ebf-c5e1-45f0-9203-56e3cd367cb7/IMG_9563.jpg Home - Spicy Nduja Cavatelli - Step 9 When the pasta is cooked, drain the pasta water, reserving 1/2 cup of cooking water for the sauce. Pour the 1/2 cup of pasta water and pasta into the sauce. Toss in fresh basil and stir everything together to coat. Taste the pasta now and season it to your taste. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/2b541cc0-9a35-4ee9-abfb-654ae236b8bb/IMG_0603.jpg Home - Spicy Nduja Cavatelli - Step 4 Pour in 1/2 cup of red wine. I used Seraphicum Rosso Toscano, available with a membership to the Opimian Society. If you don’t have access to this wine, you can use any medium-bodied Italian red wine for this dish. Bring the sauce to a rapid simmer. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/726fd4f2-c184-4db0-97e4-9a26c4daceed/IMG_9584.jpg Home - Spicy Nduja Cavatelli - Serve! Serve the pasta with some fresh basil and loads of parmesan cheese sprinkled on top. Don’t forget to serve yourself a generous glass of red wine and dig in! Buon Apetito! https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/6f4fe4c8-bd3c-4dec-965d-365e9deb5f11/IMG_9557.jpg Home - Spicy Nduja Cavatelli - Step 5 Toss in the cherry tomatoes and the chopped olives. Bring the sauce back to a simmer. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/cd92d0e2-e8a9-4dc1-96f7-539fdeb1a1b7/IMG_9589.jpg Home - Spicy Nduja Cavatelli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/cd25a3dd-f16f-4d86-aeec-f6b65b2f61e4/IMG_9571.jpg Home - Spicy Nduja Cavatelli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/f9a094bb-e994-406d-bd25-7ab9abfbb233/IMG_0721.jpg Home - Spicy Nduja Cavatelli - Step 8 Cook the pasta for 8-10 minutes, or use the package instructions for al dente pasta. Al dente translates to “to tooth” which means the pasta should have some bite to it. Overcooked pasta, in my opinion, is one of the worst things in the world. https://www.autumninaugust.ca/home/fennel-taralli monthly 0.5 2022-03-18 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/3f1d3b09-0d56-4d3a-9acf-e25b05fb1407/IMG_4643.jpeg Home - Fennel & Sea Salt Taralli - Step 5 Knead the dough for about 10 minutes on a medium speed. The dough should be smooth, supple and elastic. Scrape the dough from the mixer onto an un-floured surface and gently knead into a smooth ball. As you can see, a stand mixer is a must-have for recipes like this. If you are in the market for one, this is the one I use. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e4223cc9-75d7-4cfb-b816-b3c6f49ba57a/IMG_4636.jpeg Home - Fennel & Sea Salt Taralli - Step 2 Whisk together the yeast, sugar and water. The small amount of sugar will not impact the flavour, rather serve as food for the yeast. The water should be no colder than your body temperature. The yeast will activate and become frothy within 5-10 minutes, it is then ready to use. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/08da35bd-5018-4068-800d-dcb4176b350c/IMG_4660.jpeg Home - Fennel & Sea Salt Taralli - Step 8 Work with one section at a time. Keep the remaining dough covered to keep it from drying out. Roll the section in to one even 18” log. Cut the log into 16 equal pieces by halving again and again until you have 16. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/dd0dfca6-ed62-4bdc-b2b8-989c589b6053/IMG_9771.jpg Home - Fennel & Sea Salt Taralli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/d10f8261-09eb-4887-82d5-ce49447b3d7d/IMG_4641.jpeg Home - Fennel & Sea Salt Taralli - Step 4 Once the yeast is active, pour it over the flour with the olive oil and white wine. Use the dough hook to stir it together quickly before fitting it to the stand mixer. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/17537fec-ec6e-4d7b-b595-c00ac1b22c4b/IMG_4650.jpeg Home - Fennel & Sea Salt Taralli - Step 12 Salt the water with a large pinch of sea salt. Simmer 8 - 10 Taralli at a time, gently moving them so they don’t stick to the bottom of the pot. Simmer them for 30 seconds or until the float to the surface of the water. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/c294b957-207e-453b-bcea-02395b09a59f/IMG_4635.jpeg Home - Fennel & Sea Salt Taralli - Step 1 Prepare your Ingredients. 1 teaspoon sugar. This small amount of sugar is to feed the yeast. The flavour will not impact the final result. 2 1/4 teaspoons yeast. The yeast will feed off the sugar and serve as the leavening agent in the dough. 3/4 cup lukewarm water. The water should be no colder than your own body temperature. The water will activate the yeast at the right temperature. 7 cups "00" flour. Tipo “00” or doppio zero flour is the finest milled flour in Italy. The texture of the flour is like baby powder and will make the Taralli super flaky and delicate. Get yours here. 2 1/2 teaspoons sea salt. If you can, use an Italian sea salt to stay on theme, but any good quality sea salt will do well. 2 tablespoons fennel seeds, heaping. Make sure the fennel seeds are fresh and fragrant, as they are the main flavour in the Taralli. You can also toast the seeds lightly in a frying pan first if you want a more prominent flavour. 1 teaspoon freshly ground black pepper. This step in optional, but I really like the flavour of freshly cracked pepper in these Taralli. If you can’t get your hands on freshly ground pepper, omit it from the recipe. 1 cup extra-virgin olive oil, good quality. Olive oil will be the star ingredient here. You will want a very good quality EVOO, like this. The strong flavour of the olive oil adds so much to final product, you won’t want to skip this. 1 cup dry white wine. The white wine adds lots of flavour to the Taralli, so make sure it is a wine you enjoy drinking. You wont want anything too sweet, so try to get your hands on a dry white. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/2ee2dba3-e429-4e52-affc-a8a16a776b8f/IMG_4662.jpeg Home - Fennel & Sea Salt Taralli - Step 10 Wrap the rope around your three middle fingers, overlapping the ends by an inch. Roll the ends together with your hands to stick them. I make my taralli small, it is my personal preference to have bite-sized rather than breadsticks. Feel free to play around with the size, but note that the rope shouldn’t be more than 1/4” thick. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/c1fd859d-464a-40a6-bf45-db4750cca90d/IMG_4637.jpeg Home - Fennel & Sea Salt Taralli - Step 3 Combine the flour, fennel seeds, salt and pepper in the bowl of a stand mixer. I highly suggest using a stand mixer for this recipe, you can alternatively knead it by hand with lots of effort. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/13be7f87-d387-4e1d-872f-b79c18823f27/IMG_9764.jpg Home - Fennel & Sea Salt Taralli Bavette with horseradish and cress compound butter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/88374470-6d60-4b0b-9001-457e6f74849c/IMG_4658.jpeg Home - Fennel & Sea Salt Taralli - Step 7 Flatten the dough ball slightly into an even disk, cut it into 8 equal sections. Use a knife or pastry scraper easily do this. Do not add extra flour. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/53e55b3e-b300-4f0e-8fa8-44ed738304dd/IMG_4663.jpeg Home - Fennel & Sea Salt Taralli - Step 11 Repeat with the remaining dough sections until you have made all 128 Taralli. It sounds like a lot, but once you get the hang of it, it goes really quickly. Involve the family if need be! While you are rolling the remaining taralli, start a large pot of water to boil and preheat the oven to 375 degrees F. Line 3 large baking sheets with parchment paper. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/afd6cd29-29f3-4e61-befb-41ddc08dbb23/IMG_4664.jpeg Home - Fennel & Sea Salt Taralli - Step 13 Using a slotted spoon, remove the taralli from the water and place onto the prepared baking sheets. They don’t need much room between them, but the taralli should not be overlapping. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/d1fa4feb-fe68-4f4c-9d55-094eccf75de5/IMG_9770.jpg Home - Fennel & Sea Salt Taralli - Serve! Once they are baked to a perfect texture, let the taralli cool completely before transferring to a basket lined with a cloth. The taralli will keep for up to one month. Enjoy these fragrant, crispy delights with tea or coffee, anytime of day! I give these to my toddler when she is teething and she is OBSESSED with them. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/b8936780-0abf-4038-95ac-9bf0f39704b7/IMG_4645.jpeg Home - Fennel & Sea Salt Taralli - Step 6 Cover the dough with plastic and a tea towel for 1 hour to rest. This step will relax the gluten and make the dough easier to work with. The dough will only rise slightly, do not expect it to double. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/0b70d9b4-f6e8-46b4-8473-b0febd800c03/IMG_4661.jpeg Home - Fennel & Sea Salt Taralli - Step 9 Roll each little piece of dough into a rope about 8” long. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/8334015c-9696-4dff-a107-a0aedc95781c/IMG_9773.jpeg Home - Fennel & Sea Salt Taralli - Step 14 Bake the taralli at 375 degrees F for 10 minutes. Lower the heat to 350 degrees F and bake for an additional 10 - 15 minutes until golden brown and crispy. I like my taralli to be crispy and crunchy, so I tend to bake them longer. If you like yours softer, bake for 10 minutes. https://www.autumninaugust.ca/home/bakedbrie monthly 0.5 2022-01-13 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/70641cce-75f0-4f0d-aec0-a8fac51f17ce/IMG_9531.jpg Home - Bread Bowl Baked Brie - Serve! Serve piping hot, with the remaining toasted bread and dip, dip, dip away… This recipe serves anywhere for 6-10 people depending on portion sizes. Only you know your guests! https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/743cbc96-5d00-40f8-b299-665b09d73e77/IMG_9521-2.jpg Home - Bread Bowl Baked Brie - Step 9 Press the wheel of brie, cut side up, into the loaf, on top of the cranberry sauce. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/adce708e-f93e-424c-b5cf-572edba238c8/IMG_9522-2.jpg Home - Bread Bowl Baked Brie - Step 10 Spoon the remaining cranberry sauce over the brie and spread to cover. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/bc1a78e0-9e2c-4b72-ae03-db4088b8e337/IMG_9516-2.jpg Home - Bread Bowl Baked Brie - Step 5 Slice down the sides of the loaf to make petals. Cut down while not cutting all the way through to the base. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/0aa56c08-a603-47f8-aefd-195756ffa0a9/IMG_9525-2.jpg Home - Bread Bowl Baked Brie - Step 12 Roughly chop the nuts. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/839844af-51ae-4228-92b8-c7049a581998/IMG_9518-2.jpg Home - Bread Bowl Baked Brie - Step 6 Place the prepared loaf into the lined baking dish. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/0ac0ffe7-7ca0-4edd-ae79-027e1c70a628/IMG_9526-2.jpg Home - Bread Bowl Baked Brie - Step 13 Bake for 20 - 25 minutes until cheese is melted and gooey. Check the brie half-way through and if nuts are browning too fast, cover with a piece of foil. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/641000c0-f5ca-441e-802c-6424514122bd/IMG_9533.jpg Home - Bread Bowl Baked Brie - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/79ebb368-9c10-42d6-87d7-c57ee08014b4/IMG_9517-2.jpg Home - Bread Bowl Baked Brie - Step 2 Preheat your oven to 375 degrees F. Line a round baking dish with parchment paper. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/d0bd47a8-147f-4de9-890e-d25da6f3b497/IMG_9543.jpg Home - Bread Bowl Baked Brie Bavette with horseradish and cress compound butter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/9fbf610a-7114-417d-aa64-d97dcb85ee5f/IMG_9515-2.jpg Home - Bread Bowl Baked Brie - Step 4 Using the cheese packaging as a guide, cut a round into the bread and remove the innards. Only remove the same amount as the cheese, about 2 inches. Cut the leftover bread into fingers for serving later. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/caf01668-7fc5-4944-a697-175d2011fe82/IMG_9523-2.jpg Home - Bread Bowl Baked Brie - Step 11 Sprinkle the cheese with rosemary. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/13aa0cf2-f99b-41b8-bcbe-882b2985afd1/IMG_9519-2.jpg Home - Bread Bowl Baked Brie - Step 7 Carefully remove the top peel of the cheese. Try to not remove any of the cheese, only the peel. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/40943c2c-faad-4e1e-8587-962e156fa54c/IMG_9513-2.jpg Home - Bread Bowl Baked Brie - Step 3 Remove the top of the bread loaf, about one inch down from the top so the cheese wheel will fit. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/0dd6221e-519b-4395-849b-3283d8e26d6a/IMG_9528.jpg Home - Bread Bowl Baked Brie - Step 14 Arrange leftover bread on a baking sheet with parchment paper and bake for 15 minutes until warm and slightly crusty. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/4a41aee9-10be-497e-84cd-2a6359a1754d/IMG_9508.jpg Home - Bread Bowl Baked Brie - Step 1 Prepare your Ingredients. 1 small country-style round loaf. You’ll want something about the same size as the wheel of cheese you will use. 1 cup cranberry sauce either purchased or homemade. If purchased use one that isn’t too gelatinous, more like a sauce. Click here for a good sauce. 1 wheel (13.4 oz) double cream Brie. I used the double cream French imported Brie D’Isigny from Normandy. It’s available at Costco Canada. 1 teaspoon rosemary, fresh or dried, roughly chopped. 100 g mixed nuts. I used my own Signature Blend maple candied nuts, available here. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/83bb0957-5a53-4065-8f1e-3b63b890b686/IMG_9520-2.jpg Home - Bread Bowl Baked Brie - Step 8 Spoon half a cup of cranberry sauce into the base of the loaf, spreading it evenly. https://www.autumninaugust.ca/home/cauliflowergratin monthly 0.5 2022-01-11 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/c65915b7-9c66-493f-a238-dc03b7cbc9ae/IMG_9315.jpg Home - Cheesy Cauliflower Gratin - Step 10 Sprinkle the remaining cheese over the cauliflower in an even layer. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/f6d7aab1-6973-4e3c-9a56-f6346bfdb9c4/IMG_9309.jpg Home - Cheesy Cauliflower Gratin - Step 6 Pour in the milk, whisking constantly until fully combined with no flour lumps. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/f5c68cfc-5692-4b37-9bef-8055bccf99a9/IMG_9331.jpg Home - Cheesy Cauliflower Gratin - Serve! Serve piping hot as a side dish with roast chicken, white fish or grilled red meat. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/ed513911-cb65-421f-abee-330c30527511/IMG_9310.jpg Home - Cheesy Cauliflower Gratin - Step 7 Simmer 2-5 minutes over medium-low heat, stirring constantly until thick enough to leave a trail in the pan. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/efda70d4-6720-499a-860d-de24e164ec68/IMG_9327.jpg Home - Cheesy Cauliflower Gratin - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/baf4b062-4e17-484f-8d52-65399f3ca58b/IMG_9311.jpg Home - Cheesy Cauliflower Gratin - Step 8 Combine 1.5 cups of cheese, chives & nutmeg, off the heat. Stir well to combine until cheese is melted. Season with sea salt and freshly ground black pepper to taste. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/f46fa017-9c70-48c8-b5c3-29dc8f5d087b/IMG_9325.jpg Home - Cheesy Cauliflower Gratin - Step 11 Bake the cauliflower for 25-30 minutes until golden brown and bubbly. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/b1865eec-1361-4f25-95d0-18ee5a2af7af/IMG_9300.jpg Home - Cheesy Cauliflower Gratin - Step 1 Prep your ingredients. 2 lbs cauliflower florets. Remove the cores and wash the cauliflower thoroughly. 2 tablespoons butter 1 small onion finely diced 3 tablespoons all-purpose flour 1.5 cups whole milk. Using whole milk with add a richness and creaminess to your sauce. Pinch of nutmeg. Adding nutmeg to milk-based sauces is a classic way of adding some depth and warmth to the sauce. 2 tablespoons chives. Use fresh or freeze-dried chives. Make sure to finely chop the fresh chives. 2 cups sharp cheddar cheese. Grate the cheese while it is fridge cold, it makes it much easier to grate. Use the sharpest cheddar you can find for maximum flavour. Sea salt, season the sauce to taste. Freshly ground black pepper, if you can, use freshly ground pepper. It makes a big difference in the flavour of the dish. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/614b846f-26f4-4736-b9dd-d2de7d575539/IMG_9306.jpg Home - Cheesy Cauliflower Gratin - Step 5 Stir in the flour and cook 2 minutes. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/76335e05-173c-45ce-a70b-9dc720094406/IMG_9302.jpg Home - Cheesy Cauliflower Gratin - Step 3 Steam the cauliflower for 5 minutes until just cooked. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/18ba20b2-87a5-4e13-8b03-c845636b6f54/IMG_9326.jpg Home - Cheesy Cauliflower Gratin Bavette with horseradish and cress compound butter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/dac02542-b249-4835-978b-4b43149fd3c4/IMG_9303.jpg Home - Cheesy Cauliflower Gratin - Step 4 Sweat the chopped onions in butter over a medium-low heat until just starting to turn brown. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/f160f1af-abeb-4008-9b5d-f970d74b669c/IMG_9313.jpg Home - Cheesy Cauliflower Gratin - Step 9 Pour the cheese sauce over the blanched cauliflower in the baking dish. Try to get an even layer over the surface. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/cb74a115-aaaa-4bab-b55e-e0f6f89169ca/AdobeStock_77886498.jpeg Home - Cheesy Cauliflower Gratin - Step 2 Preheat your oven to 375 degrees F and set aside a 2 quart shallow baking dish. https://www.autumninaugust.ca/home/apple-raisin-oatmeal-cookies monthly 0.5 2021-12-01 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/7cb07044-0cdd-45a8-b81b-e7e18182501a/IMG_9291.jpg Home - Apple Raisin Oatmeal Cookies - Step 6: Stir together the bananas, egg & apples until thoroughly mixed. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/06ae7293-5fd7-401e-bf38-ca232d140010/IMG_9317.jpg Home - Apple Raisin Oatmeal Cookies - Serve! Serve these warm or cooled for breakfast or as a nutritious midday snack. For babies, cut them according to baby-led weaning standards and watch your little one go to town! https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/556738b4-9d1e-4b80-959d-3159250cca5c/IMG_9298.jpg Home - Apple Raisin Oatmeal Cookies - Step 8: Scoop the cookies, 8 per tray, using a 2 oz cookie scoop or two tablespoons per cookie. Flatten them slightly. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/857cd7af-3fb7-409f-b680-9148c18934ff/IMG_9292.jpg Home - Apple Raisin Oatmeal Cookies - Step 5: Combine the oats, spices, chia seeds & baking powder in a small bowl. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/35228750-e17d-47fa-a997-4555e7549bc1/AdobeStock_399245092.jpeg Home - Apple Raisin Oatmeal Cookies - Step 1: Preheat your oven to 375 Degrees F. Line two cookie sheets with parchment paper. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/ef732d41-82d9-4561-beb1-5073366859e3/IMG_9295.jpg Home - Apple Raisin Oatmeal Cookies - Step 7: Mix the wet ingredients with the dry ingredients and the sultana raisins. Mix well until very well mixed. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/bb0972a6-59ae-4b73-a8af-6fc82a2fbc79/IMG_9290.jpg Home - Apple Raisin Oatmeal Cookies - Step 3: Peel and grate the apple. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/4af64f88-6d9b-4cfe-8ea8-36dbda762ac9/IMG_9288.jpg Home - Apple Raisin Oatmeal Cookies - Step 2: Prepare all of the ingredients. 2 cups of rolled oats. I used sprouted rolled oats. 1 teaspoon of baking powder to help the cookies rise and get fluffy. A pinch of ground nutmeg to add a touch of warmth. 1 teaspoon of ground cinnamon to add a spicy, sweet smell. 2 teaspoons of chia seeds. Chia seeds pack a huge amount of nutritional value to everything you add them too. 1/2 cup sultana raisins. I like to use sultana raisins for this recipe. They tend to be slightly larger and juicier than their dark brown counter-parts. 2 super ripe, medium sized bananas. Brown bananas are the easiest to digest and can be kept in the freezer until you’re ready to use them in baked goods. I always have a few lying around for smoothies and such. 1 medium sized apple. I used a Koru apple here, it adds lots of flavour, moisture and natural sweetness. 1 large, fresh egg. You can sub in a vegan alternative (flax-egg) but it will alter the bake results slightly. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/a96b53f5-382e-4778-807d-d0222e5d12c8/IMG_9289.jpg Home - Apple Raisin Oatmeal Cookies - Step 4: Mash the bananas with a fork until completely pureed. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/e8528e3a-98f1-44c8-bece-099c71c0f22c/IMG_9318.jpg Home - Apple Raisin Oatmeal Cookies - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/de9f6592-fa3e-4ba1-bca3-9bc48c2263a7/IMG_9320.jpg Home - Apple Raisin Oatmeal Cookies - Step 9: Bake for 15 minutes until golden brown. Let cool slightly before snacking away! Store cookies for up to a week in an airtight container. https://www.autumninaugust.ca/home/spinachricottazucchinirolls monthly 0.5 2021-12-14 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1634776249532-7PB16S8FNL9MZRK3OF95/4DA203AB-F338-4E1E-B31B-C1D8AB9A2CC7.jpg Home - Spinach & Ricotta Zucchini Rolls Bavette with horseradish and cress compound butter. https://www.autumninaugust.ca/home/honey-zaatar-rutabaga monthly 0.5 2021-12-01 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635702688276-H8SZKHI9LLVLNHIMOKXU/IMG_9210.jpg Home - Honey Za’atar Roasted Rutabaga - Step 2: Toss diced rutabagas with 3 tablespoons of extra-virgin olive oil, 1 tablespoon of Za’atar spice blend, 2 tablespoons of honey, a generous pinch of sea salt and freshly ground black pepper to taste. Za’atar is a Middle Eastern spice blend containing toasted sesame seeds, dried sumac, salt, oregano, thyme and savory. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635705085050-NHEU10EH5QHN9K80XAFU/IMG_9224.jpg Home - Honey Za’atar Roasted Rutabaga - Serve! Serve these piping hot from the oven. You can adjust the seasoning with a sprinkle of flaky sea salt and more black pepper if you wish. Bon appétit! https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635704928840-1CUIVJMQTX5XS73UX2AB/IMG_9219.jpg Home - Honey Za’atar Roasted Rutabaga - Step 3: Roast for 25-30 minutes at 400 degrees F until the rutabaga is brown and slightly crispy. Use a spatula or wooden spoon to turn and mix them half-way through the cooking process so you get even browning. When brown and crispy, remove from the oven and serve hot. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635702548985-9KL8R9RRJJ2OM7N7RY7U/IMG_9208.jpg Home - Honey Za’atar Roasted Rutabaga - Step 1: Preheat your oven to 400 Degrees F. Line a large baking sheet with parchment paper. If you don’t have a large baking sheet, use two small ones. You don’t want to over-crowd the pan because the turnips will not brown. Peel and dice 2 large rutabagas, which should give you about 6 cups. See the difference between turnips and rutabagas here. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635702151191-VFLNVMYUF3EE6K1J61I8/IMG_9223.jpg Home - Honey Za’atar Roasted Rutabaga - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.autumninaugust.ca/home/bacon-leek-souffle-omelette monthly 0.5 2021-11-20 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635696269083-TNVIZFVCB8DD22M82596/IMG_9213-2.jpg Home - Bacon & Leek Soufflé Omelette - Step 7: Bake at 350 degrees F for 20-25 minutes. The eggs should have risen out of the ramekins with a golden-brown, puffy crust. If you aren’t sure, give a ramekin a wiggle to see if the eggs are set. The eggs should not wiggle too much. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635696140952-YCDXUNNFL70S4HZU0HNX/IMG_9207-2.jpg Home - Bacon & Leek Soufflé Omelette - Step 6: Sprinkle the ramekins with 1/4 cup of grated Gruyere cheese each. Gruyere cheese is one of my all-time favourites due to it’s slightly sweet, nutty and sharp flavour. If you can’t find Gruyere, use very sharp cheddar instead. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635695820135-R9VH2N212LF7AIXFN8FP/IMG_9203-2.jpg Home - Bacon & Leek Soufflé Omelette - Step 3: In a small bowl, whisk together the four eggs, 1/4 cup heavy cream, chives, salt, pepper and baking powder. Whisk until there are no lumps of baking powder left. This can take up to 2-3 minutes. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635695963422-AYFE5D1E9AOOUC4YRNS8/IMG_9205-2.jpg Home - Bacon & Leek Soufflé Omelette - Step 4: Divide the leek & bacon mixture between the two greased ramekins. You may want to put the ramekins on a baking sheet lined with parchment paper at this point. This is will help with clean up if the ramekins overflow. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635695347813-91RVS6Z11ZTZ9Y9QKQFA/IMG_9217-2.jpg Home - Bacon & Leek Soufflé Omelette - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635653931414-MYFMGWW87964NQ4LGXGJ/unsplash-image-094mP_CBdpM.jpg Home - Bacon & Leek Soufflé Omelette - Step 1: Preheat your oven to 350 Degrees F. Grease 2 large (8 oz) ramekins with butter. An easy way to do this is by dipping a paper towel into some soft butter, then wiping it into the ramekins. This step will help prevent the soufflé from sticking to the ramekins. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635695464303-2TC35UGOVDNUS41TITAC/IMG_9204-2.jpg Home - Bacon & Leek Soufflé Omelette - Step 2: Cut one, thick-cut slice of bacon into a small dice, then chop the white and light green part of a leek into a small dice as well. Make sure the leek is washed properly, as they can hold onto a lot of sand and dirt. Heat two teaspoons of olive oil in a small frying pan over medium heat and fry the bacon until it is crispy. Stir it around while you fry it so it doesn’t burn. When the bacon is crispy, drain the fat and return to the stove-top. Toss in the chopped leeks and cook just until they are soft. Leeks burn very easily, so make sure they don’t get too much colour. When everything is cooked, remove the pan from the heat and set aside to cool while you prepare the egg custard. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635696025435-EN4GPH4P9D8LCBX7GT5G/IMG_9206-2.jpg Home - Bacon & Leek Soufflé Omelette - Step 5: Pour the egg custard over the bacon & leek mixture. The ramekins should be filled almost all the way to the top. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635696438303-VKHBEXMBWIDNPDAWMR6C/IMG_9217-2.jpg Home - Bacon & Leek Soufflé Omelette - Serve! Serve these piping hot from the oven. The longer you wait, the more the eggs will deflate! Enjoy with a side of mixed greens tossed with a squeeze of lemon juice, a drizzle of extra-virgin olive oil and a pinch of flaky sea salt. Bon appétit! https://www.autumninaugust.ca/home/whitewinethymepoachespeaches monthly 0.5 2022-03-15 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1634691692934-8QGKCGH4K0XM5IK3GOZ8/2B5A9CAC-6F5D-4EA8-B067-8CAD749F8A0D.jpeg Home - White Wine & Thyme Poached Peaches Bavette with horseradish and cress compound butter. https://www.autumninaugust.ca/home/apple-pie-baked-oats monthly 0.5 2021-11-20 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635642423868-QEZYLFTQP56EJ9GGEI7C/IMG_9233-2.jpg Home - Apple Pie Baked Oatmeal - Step 2: Prepare all of the ingredients. 2 cups of rolled oats. I used sprouted rolled oats. 3 super ripe, medium sized bananas. Brown bananas are the easiest to digest and can be kept in the freezer until you’re ready to use them in baked goods. I always have a few lying around for smoothies and such. 3 large, fresh eggs. You can sub in a vegan alternative (flax-egg) but it will alter the bake results slightly. 3 tablespoons of REAL maple syrup, not the fake stuff! If you are sugar-free or making this for a baby, feel-free to omit the maple syrup all-together. 2 medium size apples. I used Honeycrisp apples, they are our favourite! I leave the skin on in this recipe, so make sure they are washed properly. A pinch of sea salt to balance the flavours. Apple pie spice. 1 tablespoon of ground cinnamon, 1/8 teaspoon of ground nutmeg, 1/8 teaspoon of ground ginger, pinch of ground cloves. 2 teaspoons vanilla extract. Try to get real vanilla if you can. 1 1/2 teaspoons of baking powder to help the oats rise and get fluffy. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635642828073-06E9IGVL3MBT2G5IJEYB/IMG_9239-2.jpg Home - Apple Pie Baked Oatmeal - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635643037161-5X9HLD71M7LAG0PVE9DU/IMG_9237-2.jpg Home - Apple Pie Baked Oatmeal - Step 4: Combine the oats, eggs, roughly chopped apples, maple, vanilla, salt, apple pie spice and bananas in a blender. I use a Vitamix blender. It is very powerful and makes the smoothest, silkiest batters, soups and sauces. I highly suggest it. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635643626746-IDRXSZHE14GSM4FS2YJ9/IMG_9258-2.jpg Home - Apple Pie Baked Oatmeal - Serve! Serve with a dusting of icing sugar or a drizzle of maple syrup. Or, let the baked oats cool completely. Remove them from the ramekins and wrap in cling film. They are great for packed lunches or a breakfast on the go. For babies, cut them according to baby-led weaning standards and watch your little one go to town! https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635643523083-H12VNXU9UXAZ47UMYRB9/IMG_9242-2.jpg Home - Apple Pie Baked Oatmeal - Step 7: Pour the batter into the greased ramekins. The ramekins should be almost all-the way full. Place the ramekins onto a cookie sheet before putting them in the oven. This makes it easier to remove them from the oven later on. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635642284001-6E5B25EEJT63Y48U8MVV/IMG_9258-2.jpg Home - Apple Pie Baked Oatmeal - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635643288590-S34VJ9YFS7XZR20SUVG8/IMG_9241-2.jpg Home - Apple Pie Baked Oatmeal - Step 6: Gently fold the finely diced apples into the blended batter. Be careful not to over-mix. We fold some apple in afterwards for texture and more apple flavour. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635643339614-PA3ET9RTXYC9YZ58ZY0F/IMG_9238-2.jpg Home - Apple Pie Baked Oatmeal - Step 5: Blend the ingredients together until you have a super smooth, rich and creamy batter. This will make your baked oats more like a cake, with a beautiful crumb. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635642656666-E9RBLCINWBQYPG0O4NNX/IMG_9236-2.jpg Home - Apple Pie Baked Oatmeal - Step 3: Chop the apples. One apple roughly chopped, as it is going into the blender. One apple finely diced, as it is being stirred through the batter at the end. This step just adds some nice texture to the batter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635643556458-5JB0U5MMSZPTGO6Z68XP/IMG_9253-2.jpg Home - Apple Pie Baked Oatmeal - Step 8: Bake for 25-30 minutes in the preheated oven. To test them, insert a wooden toothpick or skewer into the middle of the oats. If the skewer comes out almost clean, with only a few crumbs clinging to it, then it’s ready! Let the baked oats cool for 5 minutes before serving. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635653931414-MYFMGWW87964NQ4LGXGJ/unsplash-image-094mP_CBdpM.jpg Home - Apple Pie Baked Oatmeal - Step 1: Preheat your oven to 350 Degrees F. Grease 4 large (6 oz) ramekins with butter. An easy way to do this is by dipping a paper towel into some soft butter, then wiping it into the ramekins. This step will help prevent the oats from sticking to the ramekins. https://www.autumninaugust.ca/home/mixed-berry-baked-oatmeal monthly 0.5 2021-10-31 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635641247325-OFTRO4432F7N61FO30IP/IMG_9249-5.jpg Home - Mixed Berry Baked Oatmeal - Serve! Serve as-is, spooned onto plates with maple syrup drizzled over-top. Or, let the baked oats cool completely. Remove them from the baking pan and cut into squares. This is great for packed lunches or a breakfast on the go. For babies, cut them according to baby-led weaning standards and watch your little one go to town! https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635641162032-ETPM3ZI5OE8MWIVYIDOA/IMG_9229-2.jpg Home - Mixed Berry Baked Oatmeal - Step 5: Gently fold the berries into the blended batter. Be careful not to over-mix. We fold the berries in afterwards so they wont break apart in the batter. If you were to blend the berries into the batter, it would be too wet and wouldn’t bake properly. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635641190381-Q5CJYROUYRMO7GMM1N50/IMG_9243-2.jpg Home - Mixed Berry Baked Oatmeal - Step 7: Bake for 45-55 minutes in the preheated oven. To test it, insert a wooden toothpick or skewer into the middle of the oats. If the skewer comes out almost clean, with only a few crumbs clinging to it, then it’s ready! Let the baked oats cool for 5 minutes before serving. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635639464363-F8IDXZ0FMIHV1O8G3A9S/IMG_9226-2.jpg Home - Mixed Berry Baked Oatmeal - Step 2: Prepare all of the ingredients. 2 cups of rolled oats. I used sprouted rolled oats. 3 super ripe, medium sized bananas. Brown bananas are the easiest to digest and can be kept in the freezer until you’re ready to use them in baked goods. I always have a few lying around for smoothies and such. 3 large, fresh eggs. You can sub in a vegan alternative (flax-egg) but it will alter the bake results slightly. 3 tablespoons of REAL maple syrup, not the fake stuff! If you are sugar-free or making this for a baby, feel-free to omit the maple syrup all-together. 1 1/2 cups of fresh or frozen berries. I used a frozen berry mix or blueberries, raspberries and blackberries. Frozen berries are frozen at peak ripe-ness and are super convenient. A pinch of sea salt to balance the flavours. 1 1/2 teaspoons of baking powder to help the oats rise and get fluffy. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635635945037-57TY5GWRZ76YTFPALKP7/IMG_9249-3.jpg Home - Mixed Berry Baked Oatmeal - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635640783274-OVVGXO27YVP9583O9UMC/IMG_9232-2.jpg Home - Mixed Berry Baked Oatmeal - Step 6: Pour the batter into the greased loaf pan. If you used frozen berries, you may end up with a very pretty marbled batter. That’s a good sign that you didn’t over-mix the berries into the batter. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635640039993-U2OV7LIXZCJ03MWTG6QX/IMG_9228-2.jpg Home - Mixed Berry Baked Oatmeal - Step 4: Blend the ingredients on medium-high speed until they are smooth and creamy. Doing this makes the baked oats come out like a cake, with a beautiful, moist bake. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635639798871-5VLG4H28CFNQK6VMMJ80/IMG_9227-2.jpg Home - Mixed Berry Baked Oatmeal - Step 3: Combine the eggs, oats, maple syrup, bananas, salt and baking powder in a blender. I use the Vitamix blender, it is very powerful and creates the silkiest soups and smoothies. I highly suggest getting one! https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635641536256-JSC2C69CWBI4ZIROIJHU/IMG_9251-2.jpg Home - Mixed Berry Baked Oatmeal - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635639279729-21LHD0LQOK7PY2S9DMFK/IMG_9231-2.jpg Home - Mixed Berry Baked Oatmeal - Step 1: Preheat your oven to 350 Degrees F. Grease a loaf pan with butter. An easy way to do this is by dipping a paper towel into some soft butter, then wiping it into the loaf pan. This step will help prevent the oats from sticking to the pan. Preheat your oven to 350 Degrees F. Grease a loaf pan with butter. An easy way to do this is by dipping a paper towel into some soft butter, then wiping it into the loaf pan. This step will help prevent the oats from sticking to the pan. https://www.autumninaugust.ca/home/coconut-berry-chia-seed-pudding monthly 0.5 2022-01-11 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1634684690482-IOGT8MN7WYSQXR6DK2AA/CB43F55A-97EE-4222-A256-99C6FD68F629.jpeg Home - Coconut & Berry Chia Seed Pudding - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.autumninaugust.ca/home/italian-scrambled-eggs monthly 0.5 2021-11-12 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1634693996688-E6569ZMABQBZGJ3SOF46/D66B2753-C0D1-40D0-82FA-4D4648CC66B4.jpeg Home - Italian Scrambled Eggs - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.autumninaugust.ca/home/amaretto-peach-chia-seed-pudding monthly 0.5 2021-10-31 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1634683654010-WJBD53K9YFUA8VU10N1X/72453EF1-F1E1-4C70-973E-5DC2EF7D771A.jpeg Home - Amaretto & Peach Chia Seed Pudding - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.autumninaugust.ca/home/artichokeasiagomaccheese monthly 0.5 2021-12-20 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1634688912684-I2VZA79CRNZXMLJ3WVWH/86286FA6-992A-4001-B57F-871D7509D070.jpeg Home - Artichoke Asiago Mac & Cheese Artichoke Asiago Mac & Cheese https://www.autumninaugust.ca/home/category/Comfort+Food monthly 0.5 https://www.autumninaugust.ca/home/category/Breakfast monthly 0.5 https://www.autumninaugust.ca/home/category/Appetizers monthly 0.5 https://www.autumninaugust.ca/home/category/Desserts monthly 0.5 https://www.autumninaugust.ca/home/category/Meat monthly 0.5 https://www.autumninaugust.ca/home/category/Lunch monthly 0.5 https://www.autumninaugust.ca/home/category/Dinner monthly 0.5 https://www.autumninaugust.ca/home/category/brunch monthly 0.5 https://www.autumninaugust.ca/home/category/Snacks monthly 0.5 https://www.autumninaugust.ca/home/category/sides monthly 0.5 https://www.autumninaugust.ca/home/category/Pasta monthly 0.5 https://www.autumninaugust.ca/home/category/Toddler monthly 0.5 https://www.autumninaugust.ca/home/category/Sides monthly 0.5 https://www.autumninaugust.ca/about daily 0.75 2021-10-31 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635650342705-UT7GK67D73CI4RX6GGCN/IMG_2556_Facetune_28-07-2021-14-32-16.jpg About - Welcome Hi I’m Emma, thanks for stopping by! Here’s a little about me. I am a mom, a wife and a cook, in that order. I have been cooking ever since I was a little girl. I especially loved to watch my Nonna cook and learn her recipes. I decided that cooking would be my career early on, so after attending culinary school, I started working in professional kitchens and I never looked back. I recently became a mom and my life completely changed. Nights that used to be spent out carousing, are now laid-back in pyjamas with good food and great wine. I find myself cooking more with my little girl in mind than anyone else. I love creating recipes that are healthy and delicious for her to try. Watching your child voraciously devour a meal that you made, has to be one of the best feelings in the world! I created this blog to showcase some of the recipes that have become my favourites, especially from my two favourite “food seasons” in Quebec. August/late summer and autumn provide the most beautiful ingredients to cook with in Quebec. Late summer comes with stone fruit, berries and all the tomatoes while autumn is all about apples, squash and loads of other goodies. The recipes and the options are endless! I have also created a little shop where I sell some homemade items. The Nonna Maria pasta sauce is inspired by my Nonna Maria’s tomato sauce, that I savoured every Sunday growing up. It takes eight hours to prepare and I can assure you that every jar is made with love. - Emma Cerulli https://www.autumninaugust.ca/contact daily 0.75 2021-10-31 https://www.autumninaugust.ca/breakfast daily 0.75 2021-10-18 https://www.autumninaugust.ca/lunch-dinner daily 0.75 2021-10-18 https://www.autumninaugust.ca/snacks daily 0.75 2021-10-18 https://www.autumninaugust.ca/desserts daily 0.75 2021-10-20 https://www.autumninaugust.ca/toddler daily 0.75 2021-10-18 https://www.autumninaugust.ca/appetizers-sides daily 0.75 2021-10-18 https://www.autumninaugust.ca/shop daily 0.75 2021-09-27 https://www.autumninaugust.ca/shop/books monthly 0.5 2021-10-18 https://www.autumninaugust.ca/shop/pasta-sauce monthly 0.5 2021-10-17 https://www.autumninaugust.ca/shop/snacks monthly 0.5 2021-10-26 https://www.autumninaugust.ca/shop/p/63ummpj3v52kcw1gvcx8j1ick3949m monthly 0.5 2021-12-08 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1635276946063-J3W0UEBIPRFRG6649837/SIGNATURE+BLEND+%282%29.png Shop - Signature Blend Candied Nuts https://www.autumninaugust.ca/shop/p/cooking-through-life monthly 0.5 2021-10-18 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1634519837131-OCFE7FWUW1KMUVWK672F/2236C1ED-4F41-4B48-B4A5-DFCC41DE4187_4_5005_c.jpeg Shop - Cooking Through Life https://www.autumninaugust.ca/shop/p/yzijf1umy8jgckk9hk6ghx1o0izsiv monthly 0.5 2021-12-14 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1634500578034-CZ76N2OQZUO6G0FK8XSB/F3E9A438-08E0-4B9A-AEEE-BF95371E1C3D.png Shop - Nonna Maria Puttanesca https://www.autumninaugust.ca/shop/p/yzijf1umy8jgckk9hk6ghx1o0izsiv-h4csw monthly 0.5 2021-12-08 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1634500236378-DLCCVCLBX9H3R5QOHKFC/B6C3AC13-98B5-4479-BA7F-28365B1DD017.png Shop - Nonna Maria Marinara https://www.autumninaugust.ca/shop/p/yzijf1umy8jgckk9hk6ghx1o0izsiv-hmayp monthly 0.5 2021-12-14 https://images.squarespace-cdn.com/content/v1/6150c95d8bea24770d11c5ce/1634504472391-3KX82U760X4WQ0XJLZ0B/Copy+of+%5BOriginal+size%5D+Forest+Folder+Label.png Shop - Nonna Maria Arrabbiata