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essays

 

Brief thoughts on topics related to food and public health.

 

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on why surroundings matter

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on what (and how) I eat

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on the joys of eating vegetables

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recent posts

  • a toasted almond plum cake
  • a very versatile asparagus quiche recipe
  • mini rhubarb, strawberry & rose galettes
  • tortilla de patatas with gochujang & woody herbs
  • a colourful cauliflower citrus salad

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some freshly dried cranberry beans, grown just a f some freshly dried cranberry beans, grown just a few kilometres away. the last tomatoes of the season. the last green beans of the season. all special ingredients worthy of a special meal! and by special, I simply mean deserving of a little extra care and appreciation.⁣ ⁣ the beautiful beans inspired me to try my hand at a wonderful dish I once had in a Turkish restaurant: barbunya pilaki.⁣ ⁣ the tomatoes weren’t exactly first-rate anymore, so naturally a slow-roasted confit with herbs and garlic was in order.⁣ ⁣ and, last but not least, the green beans seemed to be begging to be served on a bed of airy hummus, drizzled in the confit juices + topped with flaked almonds and served aside a soft-boiled egg and its rich golden yolk.⁣ ⁣ everything was fantastic the day-of, and even more flavourful over the next couple of days (I tossed some butter beans through the tomatoes after we ran out of everything else — see last pic), plus all those saucy juices paired up exceptionally well with day-old sourdough & some fresh, soft pita!
the sort of satisfying lunch you know you can come the sort of satisfying lunch you know you can come back to again and again and never get tired of. something green, something hearty and something starchy – some parts cooked and some parts not – all dressed in a tangle of herbs, oils and vinegars, salts & peppers. the combinations feel endless (instead of eggs, you could go for beans; instead of potatoes, you could choose whole grains!) and so do the happy feelings they provide.⁣⁣⁣ ⁣⁣⁣ here we’ve got three different kinds of lettuce, steamed broccolini, soft boiled eggs, boiled potatoes, thinly sliced radishes + cucumber, plus an herby vinaigrette with fresh lemon juice, white wine vinegar, olive oil, dijon mustard, freshly chopped basil, flaky sea salt and cracked black pepper. you can cook the potatoes and eggs in the same pot (just remember to salt the water), and in the time it takes for them to be ready you’ve already prepared your lettuces, steamed the broccolini in the microwave, sliced up your cucumber and radish, and whipped up your dressing. all that’s left to do is assemble and enjoy, indoors or out, in good company (even if alone) – with table set, candle lit, and good music on the stereo.⁣ ⁣⁣⁣ how’s that for a happy meal?
there’s nothing quite like taking a moment to si there’s nothing quite like taking a moment to sit down by a window with a fresh scone, a deep breath, and a hot cup of tea on an otherwise rushed and busy day ☕️ ⁣ ⁣ we’ve been having a lot of grey + cloudy weather these past few weeks, so I decided to use the last pear in our fruit bowl for more than just a grab-n-go snack (see previous post for lonely pear). the result? eight triangles of warmly spiced and delicately layered scones, brimming with golden nuggets of caramelized pear & crystallized ginger. these are both too good to share and too good *not* to share, so I’m including the recipe below ↡ ⁣ ⁣ ⁣ PEAR & GINGER SCONES⁣ ⁣ 🍐 for the pear & ginger blend: 1 Tbsp butter • 1 Tbsp brown sugar • 1 tsp cardamom • 1 tsp cinnamon • 1 tsp nutmeg • 2 tsp fresh ginger • 2 medium pears, peeled & diced • 1 Tbsp crystallized ginger, finely diced⁣ ⁣ 🧈 for the scones: 120g unsalted butter • 175 ml total heavy cream & juice of 1/2 lemon (or buttermilk) + juice from the pears • 5 ml vanilla • 1 egg • 270g wheat flour + 50g whole wheat flour • 1 Tbsp baking powder • 1 tsp baking soda • 1/2 tsp salt • 1/4 tsp each cardamom, ground ginger, cinnamon • 40g white sugar • 150g pear & ginger blend (170g with the juices) • extra cream & white sugar for the tops, extra flour for dusting⁣ ⁣ 1. Freeze butter + preheat oven to 200C/390F.⁣ 2. Combine pear & ginger blend ingredients in a pan on medium-high heat until the pears are softened, brown & juicy — about 5 mins. Place in the fridge to cool in a strainer, collecting the juices in a bowl underneath.⁣ 3. Whisk together cream, lemon juice, juice from the pears, vanilla & egg.⁣ 4. In a large bowl, combine the flours, baking powder + soda, salt, spices and sugar. Grate butter into dry ingredients, then fold in the pears.⁣ 5. Stir the wet ingredients into the dry using a fork, just until everything comes together.⁣ 6. On a lightly floured surface, gently flatten the dough, folding it in half 4 times, then pat into a circle 2.5cm/1in thick.⁣ 7. Cut into 8 triangles, arrange on a lined baking sheet & freeze for 10 mins.⁣ 8. Brush scone tops w/ cream & sprinkle w/ sugar. Bake 20 mins until tops are golden. Cool on a rack & enjoy warm!
nothing fancy here, just absolute comfort in the f nothing fancy here, just absolute comfort in the form of a pan-toasted mozz sandwich and slow-cooked tomato soup ( for dunking, of course ).⁣ it’s all about cosy food these days! ⁣ you can watch me make the soup and sandwich in my stories / highlights — and, fyi, cooking the leftover soup down and adding a splash of cream to it makes for an EXCELLENT pasta sauce ( in fact, you can do this with most blended soups )!
pov: I’ve just cooked / baked / assembled you an pov: I’ve just cooked / baked / assembled you and I’m feeling quite pleased with the way you look !
still daydreaming about this tarte tatin …must m still daydreaming about this tarte tatin …must make another!
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asparagus autumn & fall baking beans berries breakfast buckwheat cake cardamom chickpeas cozy dessert easy meals eggs fruit ginger green peas healthy healthy eating hot weather lentils maple syrup mint pancakes pie quebec quick meals refreshing rhubarb salad savoury seasonal soup spelt spiced spring summer sweet toast vegetables vegetarian whole foods whole grains winter yogurt

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