everything but the kitchen sink

I am an avid cook

my inner chef is assisting with this mélange of all things gastro related

cook bake eat drink

@thekitchensinkblog

Maple roasted Beet Salad with candied Hazelnuts, crispy Chickpeas, Arugula, Chevre, Apples with white balsamic pink peppercorn dressing #greatingredients #gastropost #100footjourney

Maple roasted Beet Salad with candied Hazelnuts, crispy Chickpeas, Arugula, Chevre, Apples with white balsamic pink peppercorn dressing #greatingredients #gastropost #100footjourney

Local fresh #Ontario produce - tomatoes cucumbers onions basil are all #greatingredients #gastropost #100footjourney #feedfeed #food52 #f52grams #kitchensinkblog @thefeedfeed @food52

Local fresh #Ontario produce - tomatoes cucumbers onions basil are all #greatingredients #gastropost #100footjourney #feedfeed #food52 #f52grams #kitchensinkblog @thefeedfeed @food52

gastropost:

From Gastroposter Sara Verk:

Olive oil is my most important and beloved pantry staple. Dishes come alive with the addition of olive oil, for starting or finishing.

gastropost:

From Gastroposter Sara Verk:

Olive oil is my most important and beloved pantry staple. Dishes come alive with the addition of olive oil, for starting or finishing.
Thanks Gastropost!! I got home to find my new Nokia Lumia 1020. Can’t wait to charge it and start using it!! #foodphone #gastropost #kitchensinkblog

Thanks Gastropost!! I got home to find my new Nokia Lumia 1020. Can’t wait to charge it and start using it!! #foodphone #gastropost #kitchensinkblog

Chilled Carrot and Peach Soup 
Partly inspired by a recipe on CanadianLiving.com
This delicately sweet and savoury soup is the perfect refreshing appetizer soup served in a small glass or bowl. Use very ripe, juicy peaches for the best flavor.
Ingredients
3 carrots, peeled, sliced
3 cups vegetable stock
4 cups peeled peaches, sliced
1 cup peach juice
1 cup orange juice
1/4 cup lime juice
2 tbsp. honey
1 tsp. lemongrass purée
1/2 tsp. cumin
1/2 tsp. garam masala
Sea salt and ground black pepper
Preparation
In large saucepan cook the carrots in the vegetable stock. Once tender add peaches, peach juice, orange juice, lime juice, honey, and all seasoning and bring to the boil. Reduce heat, cover and simmer until peaches are soft. Allow to cool.

Using a hand blender, purée until smooth. Check seasoning. Refrigerate until cold. Pour into small glasses using a funnel. Top with crème fraiche and Nasturtium petals.

Chilled Carrot and Peach Soup 

Partly inspired by a recipe on CanadianLiving.com

This delicately sweet and savoury soup is the perfect refreshing appetizer soup served in a small glass or bowl. Use very ripe, juicy peaches for the best flavor.

Ingredients

3 carrots, peeled, sliced

3 cups vegetable stock

4 cups peeled peaches, sliced

1 cup peach juice

1 cup orange juice

1/4 cup lime juice

2 tbsp. honey

1 tsp. lemongrass purée

1/2 tsp. cumin

1/2 tsp. garam masala

Sea salt and ground black pepper

Preparation

In large saucepan cook the carrots in the vegetable stock. Once tender add peaches, peach juice, orange juice, lime juice, honey, and all seasoning and bring to the boil. Reduce heat, cover and simmer until peaches are soft. Allow to cool.

Using a hand blender, purée until smooth. Check seasoning. Refrigerate until cold. Pour into small glasses using a funnel. Top with crème fraiche and Nasturtium petals.

The colour of summer in a rustic salad.
Panzanella Salad
Ingredients:
6 cups Arugula
1 English cucumber, cut into medium dice
One can chickpeas, strained and rinsed (15-ounce)
1 pint grape tomatoes
1 medium red onion, cut into medium dice
1 medium red pepper, cut into medium dice
1 medium yellow pepper, cut into medium dice
3 radishes, cut into medium dice
Handful of parsley, basil and lemon basil, finely chopped
2 Naan breads, seasoned with za’atar and brushed with olive oil – grilled and cut into pieces.
Place Arugula in a large bowl. Cut all vegetables and place on the Arugula along with the chickpeas and bread pieces.
Dressing:
Juice of 1 lemon
2 tsp lemon zest
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 tsp honey
1 tsp Za’atar
1 Tbsp. Dijon mustard
Kosher salt and freshly ground black pepper
Mix all dressing ingredients in a jar with a tight fitting lid.

Dress the salad just before serving.

The colour of summer in a rustic salad.

Panzanella Salad

Ingredients:

6 cups Arugula

1 English cucumber, cut into medium dice

One can chickpeas, strained and rinsed (15-ounce)

1 pint grape tomatoes

1 medium red onion, cut into medium dice

1 medium red pepper, cut into medium dice

1 medium yellow pepper, cut into medium dice

3 radishes, cut into medium dice

Handful of parsley, basil and lemon basil, finely chopped

2 Naan breads, seasoned with za’atar and brushed with olive oil – grilled and cut into pieces.

Place Arugula in a large bowl. Cut all vegetables and place on the Arugula along with the chickpeas and bread pieces.

Dressing:

Juice of 1 lemon

2 tsp lemon zest

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

1 tsp honey

1 tsp Za’atar

1 Tbsp. Dijon mustard

Kosher salt and freshly ground black pepper

Mix all dressing ingredients in a jar with a tight fitting lid.

Dress the salad just before serving.

Jicama and Watermelon Salad is a juicy, citrusy, refreshing salad inspired by Bobby Flay.
Jicama is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that is mild in flavor (like a cross between a radish and a pear).  
Jicama and Watermelon Salad
Ingredients:
1/2 jicama, cut into matchstick pieces
4 cups watermelon into small chunks
4 Tbsp. chopped fresh mint leaves
1/2 cup goat feta, crumbled
Dressing:
1/2 cup fresh orange juice, plus 1 teaspoon zest
1/4 cup fresh lime juice, plus 1 teaspoon zest
3 Tbsp. olive oil  
2 Tbsp. honey
1 teaspoon ground black pepper
Kosher salt
Directions:

Whisk together juices, olive oil, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

Jicama and Watermelon Salad is a juicy, citrusy, refreshing salad inspired by Bobby Flay.

Jicama is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that is mild in flavor (like a cross between a radish and a pear).  

Jicama and Watermelon Salad

Ingredients:

1/2 jicama, cut into matchstick pieces

4 cups watermelon into small chunks

4 Tbsp. chopped fresh mint leaves

1/2 cup goat feta, crumbled

Dressing:

1/2 cup fresh orange juice, plus 1 teaspoon zest

1/4 cup fresh lime juice, plus 1 teaspoon zest

3 Tbsp. olive oil  

2 Tbsp. honey

1 teaspoon ground black pepper

Kosher salt

Directions:

Whisk together juices, olive oil, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

Grilled naan brushed with olive oil and seasoned with Harissa, ready to be cut up and added to a Panzanella salad

Grilled naan brushed with olive oil and seasoned with Harissa, ready to be cut up and added to a Panzanella salad

Baking chocolate cupcakes

Baking chocolate cupcakes

Brussels Sprout and Arugula Slaw
1 lb Brussels sprouts, shaved
2 cups Arugula, shredded
2 finely sliced green onions
½ sweet bell pepper, julienned
½ cup chopped toasted pistachios, almonds and sunflower seeds
¼ cup grated Asiago
 Dressing:
4 Tbsp. olive oil
3 Tbsp. white balsamic vinegar
2 Tbsp. lemon juice
1 Tbsp.  Dijon mustard
Kosher salt and freshly ground black pepper
 Directions
Mix all dressing ingredients in a jar.


Shave the Brussels sprouts either in a food processor by hand. Place in a bowl with the rest of the salad ingredients except the nuts, seeds and cheese. Toss with the dressing.  Lastly add the nuts, seeds and cheese just before serving.

Brussels Sprout and Arugula Slaw

1 lb Brussels sprouts, shaved

2 cups Arugula, shredded

2 finely sliced green onions

½ sweet bell pepper, julienned

½ cup chopped toasted pistachios, almonds and sunflower seeds

¼ cup grated Asiago

 Dressing:

4 Tbsp. olive oil

3 Tbsp. white balsamic vinegar

2 Tbsp. lemon juice

1 Tbsp.  Dijon mustard

Kosher salt and freshly ground black pepper

 Directions

Mix all dressing ingredients in a jar.

Shave the Brussels sprouts either in a food processor by hand. Place in a bowl with the rest of the salad ingredients except the nuts, seeds and cheese. Toss with the dressing.  Lastly add the nuts, seeds and cheese just before serving.

Local heirloom tomatoes, avocado, sweet onion, parsley, lemon basil with sunflower seeds for texture. Drizzle with balsamic reduction and good olive oil, Maldon sea salt and fresh black pepper. This is one my favourite most delicious, quick and easy salads.

Local heirloom tomatoes, avocado, sweet onion, parsley, lemon basil with sunflower seeds for texture. Drizzle with balsamic reduction and good olive oil, Maldon sea salt and fresh black pepper. This is one my favourite most delicious, quick and easy salads.

Asian-Style Pierogies - European dumplings in a spicy teriyaki, sesame oil and ginger sauce #eastwestfusion #gastropost #feedfeed #food52 @thefeedfeed @food52 #kitchensinkblog

Asian-Style Pierogies - European dumplings in a spicy teriyaki, sesame oil and ginger sauce #eastwestfusion #gastropost #feedfeed #food52 @thefeedfeed @food52 #kitchensinkblog

This Chocolate Krantz Cake reminded me of a Krantzkuchen that my Bobba (Grandmother) used to make. The recipe was adapted from Jerusalem, A Cookbook by Yotam Ottolenghi and Sami Tamimi

These cakes taste as decadent and superb as they look. Just think of a giant cinnamon roll loaf cake. The Chocolate Krantz Cake is a braided yeast bread filled with chocolate sauce, pecans and sugar and rolled in a braid. Kind of like a Babka.

They can also be shaped into individual rolls.

#roelands plant farm living spring mix. According to Roelands Plant Farms, their tabletop lettuce is grown, packaged and consumed differently then any lettuce currently available on the market.
When you get your plant home place it either on your counter top or window sill. Water as needed to keep the grow block moist, and prevent the lettuce from wilting. Pick lettuce from the block as needed.

#roelands plant farm living spring mix. According to Roelands Plant Farms, their tabletop lettuce is grown, packaged and consumed differently then any lettuce currently available on the market.
When you get your plant home place it either on your counter top or window sill. Water as needed to keep the grow block moist, and prevent the lettuce from wilting. Pick lettuce from the block as needed.

Farmers market #innisfil fresh #ontario produce #farmersmarket #kitchensinkblog #feedfeed #food52 @thefeedfeed @food52 #f52grams @verkgo

Farmers market #innisfil fresh #ontario produce #farmersmarket #kitchensinkblog #feedfeed #food52 @thefeedfeed @food52 #f52grams @verkgo