French Toast Muffins

I'll start this post off by saying that I don't "do" baking. I love to cook because you can give-and-take with the ingredients and the recipe generally remains forgiving, whereas baking requires much more precise measuring and technical handling. Not being a "baking kind of girl" never fazed me much because deep down I knew if it was there - I would eat it (that's how I justified it in my mind anyway). So the other day I was flipping through the Inspired Magazine (the free magazine sitting at the end of Sobeys check-outs, which I suggest everyone pick up because it always has great easy recipes) and one recipe in particular caught my eye: French Toast Muffins. After looking at the list of ingredients (only 8, most of which I already had) and the preparation (only a few steps) I quickly calculated the level of difficulty as being super easy. What also caught my eye was that they suggested you make these in advance and freeze them individually for one-the-go breakfasts, which in theory is a great idea if you can refrain from eating them all in one day. With all that said, I decided to give them a go and I was more than pleased with the result. Warmed up and served with a cup of tea or coffee, they make the perfect mid-morning snack (or breakfast, lunch and dinner in my case). I've made two batches of these so far and am confident this will be one of my go-to recipes. 

French Toast Muffins

Ingredients

:: 3 eggs

:: 1 1/2 cups milk

:: 1/3 cup sugar

:: 1 tbsp vanilla extract

:: 1 tsp ground cinnamon

:: 10 slices bread, cubed

:: 1 cup frozen berries

:: maple syrup

Preparation

:: Whisk eggs, milk, sugar, vanilla and cinnamon together in a large bowl.

:: Add bread and toss until egg mixture is absorbed.

:: Add berries and toss gently to combine.

:: Divide mixture evenly into greased muffin tin.

:: Drizzle each muffin with maple syrup.

:: Bake at 375'F for 25 minutes.

:: Remove from oven and let cool.

:: Devour them in one day, or wrap individually in plastic wrap and freeze for on-the-go.

:: Reheat in the microwave: 1 minute if frozen; 30 seconds if not frozen.

:: Drizzle with more maple syrup before eating if you're into it.

all photos by me

Fleur De Sel

During our recent road trip to Lunenburg we had dinner at this incredible restaurant named Fleur De Sel. It was my fist time dining there and it was definitely one of the best restaurant experiences I've ever had. Owned by Martin and Sylvie Ruiz Salvador, Fleur De Sel is located in a beautifully restored Victorian home in the heart of Lunenberg. Sylvie oversees the hosting duties while Chef Martin artfully prepares "an interpretation of traditional French cuisine". The atmosphere is a beautiful juxtaposition of Victorian architecture mixed with modern design. Candlelit tables provide a charming atmosphere that will lure you to stay for hours (and we did). The wine list is broad and offers a selection of bottles handpicked by Martin and Sylvie. Oh, and the food - almost too pretty to eat but you'll be glad that you did. Each plate is methodically presented over a period of time in order to fully enjoy the intense flavours before moving onto the next. It was more of a dining experience than a dinner and I couldn't have had a better time (and our appetites were more than satisfied when we left). The menu changes often and the prices are more than reasonable for the delectable experience you'll receive. This may have been my first, but will certainly not be my last experience at Fleur De Sel.

:: Fleur De Sel ::

Inspired by the prosciutto wrapped dates we had during our first dish (inspired meaning I could not stop reminiscing about how delicious they were), I found this simple recipe and gave it my own twist using pancetta because the grocery store was out of prosciutto.



Pancetta Wrapped Dates

:: Slice open as many dried and pitted dates as you want to make.

:: Slice pancetta style bacon in half - same amount of pieces as the number of dates (pancetta may be substituted for prosciutto).

:: Spoon approx. 1 teaspoon of cream cheese into each date.

:: Wrap 1 piece of pancetta around the date and secure with a toothpick.

:: Make sure you soak the toothpicks first or they will burn in the oven.

:: Broil for approx. 2-3 minutes until pancetta is crisp - observe carefully as they will start to burn quickly.

:: Enjoy the salty-sweet-creamy deliciousness.

 

:: pancetta ::

:: dried and pitted dates ::

:: dates filled with cream cheese ::

all photos by me

Pico de Gallo

Every time I've come back from a vacation in Mexico I seem to go into a slight bit of a Mexican-withdrawal-induced depression (or "Mexipression" as my friends and I have coined it). I miss the white sandy beaches, the kitschy markets, hours of laying in the sun whereby my biggest concern is whether or not I'm going to have a nap before dinner and perhaps most of all - the unlimited amount of authentic Mexican fare. I could literally eat a plate full of the guacamole and pico de gallo (fresh salsa) for every meal.

Upon my return to Canada I always seem to turn to nachos and salsa in an attempt to prolong my Mexican experience, but after eating that fresh pico de gallo for a week, store-bought salsa is a pitiful alternative. I therefore decided to make my own pico de gallo and it seems to be just what the doctor ordered for my Mexipression.

Pico de Gallo

Ingredients

:: 3 cups diced grape or cherry tomatoes

:: 3/4 cup finely chopped white or red onion

:: 1/4 cup chopped fresh cilantro

:: 2 tbsp lime juice

:: 1-2 tbsp minced jalapeno pepper (depending on how hot you like it)

:: 1/4 tsp salt

Preparation

:: Drain excess liquid off of tomatoes.

:: Combine tomatoes, onion, cilantro, lime juice, jalapeno pepper and salt.

:: You can adjust the amount of lime juice and salt to your liking.

:: Devour.

all photos by me



Edamame & Asparagus Salad

I first came across this recipe by British it-girl (and ridiculously talented) Sophie Dahl in the May 2010 issue of Glamour. As soon as I saw the mouthwatering photo and the very brief instructions, I knew I had to make it.

The recipe is so easy, filling and delicious that since my inaugural attempt, it has become a staple in my cooking repertoire.

I've made it as a side dish for several dinners and potlucks and even received 3 requests in one day for the recipe.

Edamame & Asparagus Salad

:: Boil 1 cup of asparagus tips in salted water for 2-3 minutes.

:: Drain and rinse under cold water.

:: Cook 1 cup of shelled frozen edamame according to package directions.

:: Combine asparagus and edamame in a small salad bowl and add a small handful of fresh chopped mint.

:: Pour on 3 tablespoons of olive oil and sprinkle with salt & pepper (I prefer coarse sea salt & fresh ground pepper).

:: Add 1/2 cup of shaved Parmesan or pecorino cheese.

:: Enjoy with a glass of pinot noir if you're feeling crazy.

This lettuce-free salad is also delicious hot or cold - enjoy!

all food photos by me

cookbook image via chapters.indigo