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

gastropost:

From Gastroposter Sara Verk:

#greatingredients make the best ice cream sandwiches - chocolate chip cookies, brownie ice cream, toasted marshmallow #gastropost

gastropost:

From Gastroposter Sara Verk:

#greatingredients make the best ice cream sandwiches - chocolate chip cookies, brownie ice cream, toasted marshmallow #gastropost
Meatless Mondays -one day a week can make a difference.
Curried Chickpeas, sweet baby peas, mushroom basmati rice

Meatless Mondays -one day a week can make a difference.

Curried Chickpeas, sweet baby peas, mushroom basmati rice

Another party and another Cheese Tray.  Most people love to say cheese and dig into a cheese tray. There are many different ways to go when deciding which cheeses to choose for your cheese platter.
Choose a variety of blue cheese, hard cheese, soft and semisoft.
Blue cheese - mild to strong creamy to crumbly texture.
Hard cheese - sliced or cubed.
Soft cheese - creamy and quite fresh with a soft rind.
Semisoft cheese - smooth and fairly soft with a soft rind.
Have a different knife for each cheese.
Allow the cheese to come to room temperature for at least one hour before serving.






Suggested Cheese Tray accompaniments:
Assorted white and whole-wheat crackers, flavoured crackers such as black-pepper or sesame crackers, served in a separate basket or bowl.
Grapes go well with all cheese along with dried fruit and nuts..
Fruit preserves and chutney in a small serving bowl.

Another party and another Cheese Tray.  Most people love to say cheese and dig into a cheese tray. There are many different ways to go when deciding which cheeses to choose for your cheese platter.

  • Choose a variety of blue cheese, hard cheese, soft and semisoft.
  • Blue cheese - mild to strong creamy to crumbly texture.
  • Hard cheese - sliced or cubed.
  • Soft cheese - creamy and quite fresh with a soft rind.
  • Semisoft cheese - smooth and fairly soft with a soft rind.
  • Have a different knife for each cheese.
  • Allow the cheese to come to room temperature for at least one hour before serving.

Suggested Cheese Tray accompaniments:

  • Assorted white and whole-wheat crackers, flavoured crackers such as black-pepper or sesame crackers, served in a separate basket or bowl.
  • Grapes go well with all cheese along with dried fruit and nuts..
  • Fruit preserves and chutney in a small serving bowl.

#plum #strawberry non-fat Greek #yogurt #smoothie #kitchensinkblog #feedfeed #food52 #greatingredients #gastropost

#plum #strawberry non-fat Greek #yogurt #smoothie #kitchensinkblog #feedfeed #food52 #greatingredients #gastropost

Fresh Ontario homegrown Arugula and Radishes
Both zesty vegetables
Arugula: Peppery, mustardy, spicy, strong flavor

Radishes: Crunchy, crisp, slightly sharp

Fresh Ontario homegrown Arugula and Radishes

Both zesty vegetables

Arugula: Peppery, mustardy, spicy, strong flavor

Radishes: Crunchy, crisp, slightly sharp

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.