Chocolate Shavings

Snow Crab Rolls

2013-05-22T21:43:00.000-04:00

Ask me any day of the week what I'd have for dinner if I could have anything in the world and I'll 9 in 10 times answer seafood. Whether it's steamed lobster drizzled with olive oil, lemon and salt, seared scallops on top of a velvety potato puree or clams tossed with al dente spaghetti and white wine, seafood, when fresh and properly cooked, always makes the top of my list.

This week's recipe features sweet and meaty snow crab - a great alternative to lobster when cut into chunks and tossed with homemade mayo. It happened to be on sale at Whole Foods this weekend and I just couldn't resist coming home with a bagful. If this isn't an invitation to summer, I don't know what is!

Whole Branzino with Roasted Tomatoes

2013-04-28T20:47:00.000-04:00

If I could dispel any food myth, it would be that cooking fish is more finicky than cooking chicken breast or steak. I think fish tends to get a bad rep as being 'bland' or difficult to properly cook, and much of that most certainly has to do with the often poor selection of fish at regular grocery stores. Can you relate to buying fish from the store and it smelling -- well, fishy!

Fresh fish really shouldn't.

It should smell like the salty water it came from. My way around this is to first and foremost to always tell the manager of your local fish department if this happens they are aware of the issue. Forming a relationship with your fishmonger is not only a great way to ensure you'll get the best service, but also a great way to learn about new ways to prepare seafood.

In my home kitchen, I like preparing a whole fish every once and a while. It may seem daunting if you've never tried making this at home before, but I assure you, it's a completely doable task, even on a busy weeknight. When buying a whole fish, make sure the fish doesn't have cloudy eyes (that's the first sign that it isn't fresh) -- its eyes should be clear. The flesh of the fish should look healthy and plump and the fish should smell like the ocean. If you have a little bit of a trek to make with your fish before taking it home, make sure you ask for a bag of ice so the fish stays nice and cool. You can also ask your fishmonger to scale and gut the fish -- it saves on prep time and means the fish is ready to go. I like to simply bake a whole fish in the oven with a few simple herbs and lemon -- and in this case deliciously sweet roasted tomatoes!

You'll know the fish is ready when it falls off the bone, or, in other words, when it's easy to remove the spine. If the bones are sticking to the flesh, the fish needs a few more minutes in the oven, Once you do this a couple times, you'll quickly get used to the process and be able to tell if the fish is ready. Like so many things in cooking, practice really does make perfect. When the fish is cooked though, you can really easily peel off the skin (with a small pairing knife or by simply pulling it off). With the fish on its side, you can then slice along the backbone with a sharp fileting knife to free the fillet. Once the backbone is removed, the second fillet will almost come off on its own.

These roasted tomatoes might be the star of the show though -- as they bake, they become incredibly sweet and plump -- a real treat, especially when topped with a little fleur de sel. I serve the dish with crisp green beans with a drizzle of olive oil, but a simple salad would be lovely as well.

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Outdoor Entertaining Essentials

2013-04-21T09:56:00.001-04:00

Although it snowed a little in Toronto yesterday (snowed!) I'm in full planning mode to setup my balcony for the warmer months. Last year, we planted tomatoes and a bounty of herbs -- and these will be making a full comeback this year! I'm also thinking of adding an array of succulents and pastel roses to the mix, I couldn't imagine not having this outdoor oasis --- it really adds to the vacation feel of a space.

My indoor hues revolve around greys, yellows and soft whites, but my outdoor decor is where the colours come to play. I'm loving patterned plates for a whimsical outdoor atmosphere, and some pastel-coloured cutlery. Paper straws are also a must for outdoorsy drinks, as is a bright and cherry carafe. Vibrant blues, playful mints and sunshine yellows are on my mind -- here are my favourites so far!

{1} Glazed Terracotta Salad Plate, West Elm {2} Foiled Dot Napkin Set, Anthropologie {3}Striped Paper Straws, Etsy {4} Ice cream Scoop, Ikea {5} Ikat Dot Napkin, West Elm {6}Ostron Flatware, Ikea {7} Melamine Plates, West Elm {8} Green Vintage Carafe, Indigo

Chorizo and Arugula Scrambled Eggs

2013-04-14T12:37:00.001-04:00

It you're anything like me, cooking really isn't just about the food. It's a social endeavour of sorts.I'll cook up a storm for friends and family any day of the week, but tend to shy away from elaborate concoctions when I'm cooking for myself.

Don't get me wrong, I'll indulge in a plateful of delicious cheese, cured meat and bread, or a rustic salad with a tangy dressing, but I usually keep it simple -- and quick. This dish is a new favourite I wanted to share. It's barely a recipe but just a pleasant mix of satisfying ingredients. Silky scrambled eggs cooked low and slow (none of those rubbery, overdone eggs here!), crispy chorizo & a handful of fresh arugula served on top of buttery Challah bread. {Toronto folks, the Challah bread from Harbord bakery is divine!}

I've enjoyed this for a lazy breakfast but it also makes a delicious (and easy!) breakfast-for-dinner option.

Spring Potato Salad with Radishes, Asparagus and Capers

2013-04-07T20:08:00.000-04:00

To say spring hasn't made its way in yet would be an understatement. But that doesn't mean your kitchen can't be ahead of the game. It's now Thanksgiving time in the Canadian Living Test Kitchen (there has been quite a lot of turkey, sides and desserts to develop and taste!) so I've been that much more eager to cook with fresh sunny products when I get back home.

For me, a vinaigrette-based potato salad loaded with veggies and colour is the best way to lighten up with the season. This one features baby kale leaves. If you haven't had these, I highly recommend them! These are more tender than adult kale leaves and a nice substitute for regular baby spinach or arugula -- they also hold up beautifully to dressing and don't really wilt or loose their shape which is nice for a make-ahead salad.

The real star of this dish, however, are radishes! When in my Parisian hometown, my mom and I often serve radishes as a simple, crunchy appetizer, enjoyed with a touch of butter and a little fleur de sel. I now love adding sliced radishes to salads - there's always something so pretty and quaint about a perfectly pink radish isn't there?
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Easter DIY: Chocolate Mousse-Filled Eggs

2013-03-24T17:49:00.001-04:00

Last year, I blogged about a few fun Easter egg DIY decor ideas. This year, it's all about the dinner table! These whimsical little eggs are filled with lusciously airy chocolate mousse and the eggs are simply dyed using pastel food colouring. You can easily store these in the fridge in their original container, which makes it easy to bring them as a hostess gift for any spring celebration. To plate, use a pretty egg holder with a small spoon.

The first step to making these is emptying the eggs. Gently tap the egg around its narrower top with a small pairing knife until the egg starts to crack. Running the knife along the top you want to remove, gently tap to crack the shell. Once you've removed the top piece, smooth the edge to get rid of any small pieces of shell -- and then empty the egg. Remove the membrane and wash the inside of the egg. In a large bowl, add a few drops of food colouring until you've reached your desired colour. Mix in a couple drops of white vinegar. Add your eggs - the longer you keep them in the water, the darker they will become. Let dry completely on a cooling rack.

In the meantime, make your favourite chocolate mousse (or try my Orange and Chocolate Mousse recipe). Fill the eggs with the mousse using a piping bag or a ziploc bag with a snapped off corner. Top with sprinkles -- or candied orange, or chocolate shavings, or all of the above. Enjoy!

Pantry Pasta

2013-03-07T19:41:00.000-05:00

We all have those nights don't we? The day's been long, it's already dark outside and the fridge has little else in it other than milk, mustard and jam. My solution? Pantry pasta! I love coming up with quick mealtime solutions with what I happen to have on hand -- and it doesn't become much easier than this concotion!

The dish is made using sweet shallots (but you could use onions instead), marinated artichokes and a crumbly breadcrumb topping. Easy weeknight dinners don't get tastier than this!
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A Deliciously Sweet Day at Hogwarts

2013-02-23T16:57:00.002-05:00

I remember reading the first Harry Potter book - I must have been about 11 - while I was, oddly enough, riding the Eurostar to London. I was quickly hooked and fascinated by the world of wonder and whimsy JK Rowling had created. I devoured every book (and movie!) and even wept a few tears when the series ended. There's always a feeling of utter sadness when you finish a book that has transported you elsewhere, isn't there?

But something about the Harry Potter story endlessly lives on. I recently started re-reading the books (now on an e-reader!) and am happily reconnecting with the story -- and the numerous details about the characters I had long forgotten about. The magic of these books, I think, are not so much in the overarching storyline of good versus evil but rather in the creation of a world from the ground up. A world so well described that you understand the way it operates and can imagine what it would be like to live in.

Last week, I made my way to Hogwarts (in Florida that is!) to visit the Harry Potter park I had heard so much about. So many little details made the experience magical - from feather quill pens used to sign receipts in the different stores to being able to taste the array of treats that makeup Harry Potter's world.

Even in the setting of sunny Florida, the shops of Hogsmede seemed wintery and quaint, with storefronts that recreated the magical window displays described in the books and seen in the movies. The best part was seeing dozens of amazed children (and adults) from all around the world tasting butterbeer for the first time with excited grins (it's a frothy mix of gingerbready cream soda and marshmallow-like fluff if you're wondering!). It was a little bit like being allowed into a new world for the very first time.

Entering Honeydukes was by far my favourite part. The candy store is filled to the brim with the candies and sweets from the series -- from chocolate frogs, to every flavour beans (some of the jelly beans were deliciously sweet, others purposely revolting -- like earwax, rotten egg and soap -- so much so that I had to spit a few out!). They were exactly like I pictured them to be when I read about them.

Slow-Cooker Pulled Pork Sandwiches

2013-02-08T19:12:00.001-05:00

As I write this, endless cotton balls are falling from the sky, and have been for hours. This is winter at its finest but also the kind of weather that can make you a little lethargic. To beat the winter blues, I opt for slow-cooked, comforting fork-tender meat, like this pulled pork. To be honest, this dish was more of an afterthought this week. After a busy weekend, we only had a few hours to run house errands, including grocery shopping. So easy pulled pork it was going to be. The pork really doesn't need much in terms of flavour when it slowly cooks for so long. I put this together in less than 15 minutes before heading to work -- to develop summer grilling recipes for our Canadian Living summer issues -- and returned to the real taste of winter.

The only thing about cooking with a slow-cooker is that it really is meant for large-family cooking. For the time being, there are only three in our household (with our Persian cat Alaska that is - who we've discovered is a real pulled pork fanatic!). You can easily freeze your slow-cooker concoctions though so it's a great utensil to successfully meal-plan. I easily get bored with leftovers and don't like to eat the same thing two nights in row so I like to transform leftovers into a brand new meal.. which is incredibly easy to do with something as versatile as pulled pork.

On the first night, I shredded some of the pork and tossed it with orecchiette, some fresh parsley and a sprinkling of Parmesan cheese and black pepper. Then, these pulled pork sandwiches came to life. These are so simple they really don't need a recipe - I used some good pretzel-liked bread, a nice spread of grainy mustard, a heaping pile of pork goodness and some greens. And next on the list? Pulled pork ravioli!

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Nutella and Toasted Coconut Brownies

2013-02-03T21:03:00.002-05:00

There are not many store-bought products I have a never-ending craving for, but Nutella has consistently been my Achilles' heal. If I buy a jar, and there is a spoon somewhere nearby, the velvety, chocolaty hazelnuty spread never stands a chance. If every piece of cutlery in my kitchen disappeared, I would just use my fingers, and if those happened to have disappeared too, I'm pretty sure I would go as low as using my lips alone. Safe to say, I have a little bit of an obsession which is why I stay far, far away from the Nutella shelf when I head to the grocery store.

Exceptions do occur though, and World Nutella Day - on February 5th - is just as good of an excuse as any to indulge. These fudgy brownies use Nutella instead of chocolate, are topped with a thin layer of nutella and sprinkled with toasted coconut. The deliciously toasty smell of shredded coconut is heavenly and as each flake slowly turns golden brown, I always remember how much I enjoy cooking with coconut. And in case you were wondering, my Nutella jar has been licked clean.
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Easy Weeknight Paella

2013-01-28T21:39:00.004-05:00

Paella is not really one of those dishes you're supposed to be able to whip up in under 30 minutes. When I was at culinary school, my first partner was this amazing classical guitarist who lived in New York but was originally from Spain. When we were assigned to make a large-scale meal to feed a crowd, she offered to make her rendition of paella. I remember how difficult it was to get the dish together as a team. Not only did we have to figure out how to work as a team but we had to put together a dish by following the lead of someone who was not yet a trained chef... and someone who was used to making this dish with her family's very specific traditions, local ingredients and equipment. All to say that the dish didn't really turn out as planned and I remember it being a little bit of a fiasco.

After flipping through one of my Spanish cookbooks that suggested making paella over an open fire using rabbit, I stared at my non-stick pan and knew I would be going the easy route. My goal wasn't going to be incredible authenticity but rather comfort, fast. Here is my rendition!

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Bacon and Pea Pasta

2013-01-05T21:02:00.000-05:00

If you ask me what I have at all times in my freezer, the answer would definitely be frozen peas. Sure, I'll get my hands on fresh peas if I can, but most of the year, that really isn't a tangible reality. For most quick meals, having a bag of these frozen green jewels helps add vegetables to a simple pasta, or make an easy side dish, simply complemented by a little butter and a squeeze of lemon juice. Adding more vegetables to our everyday diets also seems to fit quite nicely with all these new year's resolutions, doesn't it? This pasta dish is garnished with crispy prosciutto and flavoured with Canadian bacon so the healthy points are not entirely there...but the delicious points definitely are.

Best of 2012

2012-12-30T14:01:00.001-05:00

Just before ringing in the new year, I thought I'd look back at a few of my favourite recipes I blogged about this year. I look forward to sharing many more food stories with you in the year ahead and thank you for all your comments and questions - they make this blog worth writing!

It's hard to believe I started writing this little blog back in 2007 -- when I didn't yet know just how much food would become integral to my professional career. What started as a simple passion for making food at home and sharing it with like-minded readers has turned into my full-time occupation. Since starting my job as a Food Specialist for Canadian Living magazine, there are very little days where talking about a new way to use an ingredient or thinking about a new dish to create isn't on my mind.. and I wouldn't have it any other way.

And now for the recipes, here is 2012's top 6!

{1}Full-On Chocolate Tarts
{2} Seared Scallops with Lemony Parmesan Peas
{3}Steel-Cut Oats with Cinnamon Pears
{4} Pumpkin and Ginger Ice Cream Cookie Sandwiches
{5} Grilled Radicchio and Caprese Salad
{6} Shallot and Herb Mussels (with Fries!)

DIY Gift Wrapping

2012-12-21T09:09:00.002-05:00

There's something about doing things at the last-minute isn't there? It kind of gets your adrenaline going and forever reminds me of my years writing Political Science essays during college - I've never written so many 15 page papers overnight! And the less time I have, the more incredibly efficient I become - does this ring a bell for anyone? I also spent last weekend in New York (my long lost love!) which threw me off my schedule in the most wonderful of ways. Here is one of my favourite photos from the trip - a whimsical moment I happened to come across.

My family flies in from Paris today to celebrate the holiday season and I'm knee deep in last-minute holiday shopping. The wrapping supplies, however, I have covered! I thought I would share an easy DIY wrapping idea - which involves washi tape and a simple candy cane.

And here's a little glimpse of my tree this year - happy holidays!
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Holiday Cookbook Giveaway Part 2

2012-12-09T18:45:00.000-05:00

The holidays really seem to have taken over in our house. Although I grew up in a half Jewish household, we've always had a Christmas tree - there's something so festive about decorating a tree, and for me it's just a symbol of taking the time to reunite with family.

Being here in Toronto and an ocean away from my family in France, it's small traditions like these that make this month of the year feel special (albeit a little stressful at times!). After a trip to Toronto's Christmas market in the Distillery district, I can feel the countdown to a lovely holiday dinner approach. I'm still etching out my final menu. but I know there will be figs, chocolate and good cheese involved!

Christmas Market in Toronto's Distillery District

Now for a little added cheer! Second on my list of holiday cookbook giveaway is Tiny Party Food. This book is perfect for entertaining and filled with clever ideas to make impressive bite-size treats. A few of the recipes that caught my eye are the Tiny Potato Salad Bites, Teeny Chicken Parmesan Crostinis and One-Bite White Chocolate Cheesecakes.

To enter the contest, simply leave a comment and let me know what kind of finger food you usually most enjoy.. The contest ends on December 19th, at midnight. The winner will be drawn at random and you must be a Canadian or American resident to enter. Good luck and I look forward to hearing from you!

Persimmon Chocolate Tarts

2012-12-05T20:50:00.001-05:00

Do you remember the chocolate tarts I blogged about a few days ago? These are an easy variation to make homemade tarts that much more of a treat. Every time I see bright orange, plump persimmons at the market, I can't help adding a few to my basket. They are usually only available a couple months a year (on this side of the world anyway!) and are one of my favourite fruit. Slicing a perfectly ripe persimmon makes a quick light dessert, but why not add them to top a chocolate tart?

In the summertime, I would top these with berries, but at this time of year, persimmons are a heavenly switch-up. Just make sure to add the fruit right before serving so it's as fresh as can be. Visit my chocolate tart post for the recipe.

Holiday Treats and a Giveaway!

2012-12-03T20:55:00.001-05:00

As the holidays are fast approaching, my to-do list seems ever expanding - everyday I pin another recipe I'd like to try, or DIY project I'd love to tackle. I'm sure many of you can relate to this, but every year I wish that December was a couple of days longer. Between flavoured marshmallows, indulgent cakes and intricate cookies, I know this holiday season will be sweet, flavourful and time-consuming!

To help ease the hectic season and lend a little festive spirit, here is the first of our December giveaways! I have a copy of Rachael Ray's newest cookbook, My Year in Meals. The book is split between recipes and a series of cocktails concocted by Rachael's husband, John Cusimano. If you're looking for a few colourful drinks to add to your holiday menus, this is a great place to start. I already have my eye on the Panettone, a mix of vodka, Grand Marnier, orgeat syrup and champagne - that has to be a perfect way to ring in the new year, don't you think?

To enter the contest, simply leave a comment on this post and let me know what your go-to holiday dish is when you entertain. The contest ends on December 15th, at midnight. The winner will be drawn at random and you must be a Canadian or American resident to enter. Good luck and I look forward to hearing from you!

And for a few stress-free holidays treats, try a few of my favourite indulgences for this time of year!

{1} Almond, Ginger and Chocolate Buche de Noel
{2} Hot Chocolate with Mini Marshmallows
{3} Lemon Bundt Cake

Full-On Chocolate Tarts

2012-11-27T22:11:00.002-05:00

This weekend was a chocolate kind of weekend and it all started with the simple desire of making homemade chocolate dough. Whenever things get hectic around me, or I feel a little ungrounded, I like to turn towards something that never fails me - like making a classic dough. No matter how many times I make it, I never cease to be amazed by the fact that a few simple ingredients can turn into a pliable, homogenous disc of perfection. When things feel uncertain or fragile the kitchen becomes -- even more so than usual -- my happy place. I find endless comfort in knowing that the right amount of flour, butter and sugar will always come together. This might be my cheesy moment of the week, but I'm sure you fellow baking-lovers can relate - am I right?

Steel-Cut Oats with Cinnamon Pears

2012-11-02T19:52:00.001-04:00

Ah, breakfast.To be honest breakfast has always been pretty low on my list of favourite meals. I usually have unorthodox desires (read non-breakfast desires) that I don't always have the time to fulfill in the morning when I'm rushing to get ready for the day ahead. I went through a Japanese-inspired phase a couple weeks ago that consisted of a bow of white rice topped with toasted sesame seeds, a nori sprinkling, sliced avocado and a drizzle of sesame oil. In a bit of a Goldilocks fashion, I seem to have trouble finding my perfect breakfast option -- the one that will keep me satisfied for the better part of the morning. Because, let's be honest. when you work in a Test Kitchen, the last thing you want is to be overly hungry when you first walk into the office!

Steel-cut oats have solved my breakfast dilemma - for now! These golden pearls have a wonderful bite and texture, and, although they take a little while to cook, they really make a wonderful breakfast option that will keep you full for hours.

This version is sweetened using seasonal pears tossed in brown butter and cinnamon and topped with toasted almonds and a drizzle of flavourful honey. I can't think of a better way to start the day at this time of year.
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Pumpkin and Ginger Ice Cream Sandwiches

2012-10-21T21:21:00.001-04:00

When I hosted Thanksgiving this year, I wanted to serve an array of desserts but try to steer away from doing the classics only. This is how this delicious treat idea came about - creamy pumpkin ice cream sandwiched between two crinkled, ginger cookies. The toughest part was finding good pumpkin ice cream. If it weren't Thanksgiving, I probably would have whipped up a homemade batch, but given the amount of food I was already making (herbed and butter turkey, wild rice and hazelnut stuffing, Brussels sprouts with pancetta, pumpkin praline tiramisu) this was an easy make-ahead dessert. I whipped up a batch of homemade ginger cookies the night before, and simply added a heaping tablespoonful of pumpkin ice cream right before serving.

The only tricky part was finding the perfect pumpkin ice cream! Il Gelatiere (one of my favourite gelato stores here in Toronto) didn't disappoint - they had a wonderful homemade batch of the fall-flavoured goodness. And to package these, I opted for these little chevron pouches - each just fits one of these two-bite treats!
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Chevron Chic

2012-10-15T19:52:00.003-04:00

Pretty patterns have always been on the top of my home decor love list, and I currently have a particular penchant for chevron. When things gets a little chaotic, I find solace in this predictable yet whimsical pattern. A little touch here and there is really all you need to add a little pizzazz to your kitchen space. The gold tray is gorgeous isn't it?

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Pork Shoulder with Tomatoes and Pancetta

2012-10-12T09:13:00.000-04:00

Lazy fall weekends lend themselves so beautifully to meals like this one that I couldn't resist not sharing it with all of you.

Now that the leaves have started to turn and that the pumpkins have become the staple of most markets, I find myself yearning for the ultimate comfort foods around. This kind of dish is not only quite budget-friendly (you pay less for these tougher cuts of meat that need a long time to slowly cook) but it's also a great way to feed a hungry crowd with little effort. Once you've browned your meat and nicely caramelized the bottom of your pan, all you need is to add a flavourful base - in this case pancetta, onions, carrots and herbs - and some liquid to cook the roast in. The hardest part of this type of meal really is the waiting. I imagine that in large dwellings it may be easier to seek refuge in one corner of your space so you don't have to endure the warm aromatic smell of slow-cooked meat, but in my cookie-cutter Toronto condo, you really can't escape the sweet aromas of the kitchen.

For the few hours needed to bring this meat to fork-tender perfection, my apartment turns into a haze of goodness. And the best part? The leftovers! I'm not usually a big leftovers person - I like creating a new meal from scratch whenever I can - but this lends itself so perfectly to be tossed with a freshly cooked bowl of herbed pasta, or piled high to top toasted focaccia bread.

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Momofuku in Toronto!

2012-09-21T20:39:00.002-04:00

When I was at chef school in New York, I often made my way to the East Village for a pork bun bite at Momofuku. At the time, there was a small line but nothing like the phenomenon it has become today. Pork belly, though certainly not invented by David Chang, has become a trendy menu item across a myriad of restaurants in North America. Since moving from NYC, I have often yearned for the two-bite pork buns made famous by the Momofuku brand. And now Torontonians can enjoy them at Toronto's very own Momofuku, in the recently opened Shangri-La Hotel.

I usually don't tend to wait in line for restaurants but I was ready to make the exception when I went for lunch at Momofuku today, the day after it opened.The restaurant is far bigger than its New York counterpart however, so we were seated as soon as the doors opened.

As I sat down, I couldn't help but think about one of the lines from an old episode of 30 Rock that refers to Toronto as "just like New York but without all the stuff". The line always makes me laugh, but I think somewhere deep down it kind of annoys me too. I've only lived here for a little over a year, but I strangely feel attached to this city and think its potential is far greater than most places I know. The fact that David Chang decided to open here, is, in my mind, a small token that shows just how much of a food and culture hub Toronto really is.

Back in 2009, I had the pleasure of interviewing David Chang as he was promoting the release of his Momofuku cookbook (you can read my review of his book here) and it seems that in the few years since he's become that much bigger. With his Lucky Peach magazine, his Milk Bar success and now his Toronto expansion, Chang has achieved a level of success most chefs can't begin to dream of.

As I was feasting on my ginger scallion noodles (another staple dish) I looked up and David Chang was there, on the second story of his restaurant, looking down at the bustling, feasting crowd. And for any skeptics out there, let me tell you, the food was amazingly flavourful, well-executed and true to the New York Chang meals I have enjoyed. The bill on the other hand? Still a little high for what you get on your plate - but still somehow worth it..!

Have you made your way to Momofuku yet?

The Easiest Blueberry Tarts

2012-09-17T21:05:00.000-04:00

No matter how satisfying making dough is, sometimes you just need a fast alternative. Don't get me wrong, I love making dough from scratch - taking a few simple ingredients and turning them into a pliable, versatile dough always seems rather magical. But for those times when you're really in a pinch, I'll let you in on my go-to solution.

Phyllo dough is the hero of the show here - I like to use whole-wheat phyllo dough, but regular works just fine as well. Simply cut out circles of dough using a cookie cutter (or tracing around a glass with a pairing knife). You can easily free-form these using mini muffin tins. They then crisp up wonderfully thanks to a warm oven and a little melted butter. In the summer, I love filling these with wild blueberries, a simple sprinkling in each crisped-up shell makes the perfect sweet treat - but during the wintertime, these work wonders filled with a little chocolate ganache and a dollop of whipped cream.
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Shallot and Herbed Mussels (with Fries!)

2012-09-06T19:28:00.001-04:00

Mussels and fries. Need I say more? This classic combo, a staple for so many restaurants, is so easy to put together at home... and dare I say better? Mussels - like scallop and shrimp - often get a bad rep as being finicky, but they are incredibly easy to put together and so flavourful that you don't need much extra fuss to turn them into a satisfying meal. As long as you have ready-to-go, mussels, this is a really feasible everyday meal. I love the classic when it comes to mussels - a little white wine, some sweet shallots and a sprinkling of fresh herbs. I do occasionally branch out with curry or creamy flavoured mussels but this is a simple go-to.

A few words of wisdom when it comes to mussels:
- make sure your mussels are as fresh as can be
- before cooking, make sure all mussels are tightly shut. Close the ones that aren't and make sure they stay shut; discard those who won't stay closed
- remove any beard by tightly pulling on the thread
- once cooked, only eat the mussels that have opened; discard any closed ones

Shallot and Herbed Mussels
Serves 2

3lb mussels
2 tsp olive oil
2 shallots, diced
2 garlic cloves, minced
4 sprigs of thyme
Salt and pepper
1 1/2 cups white wine

In a large stockpot on medium heat, add olive oil, shallots, garlic and thyme. Saute for 2 minutes, stirring.

Add mussels and wine; stir. Cover and cook for 4-5 minutes, shaking the pot once or twice to help the mussels open. Serve with your favourite crispy fries. Enjoy!