This refreshing smashing grape cocktail is the perfect combination of fruits and honey for an irresistibly sweet summer drink.
Pink Grapefruit Granita
2 1/2 cups fresh pink or ruby red grapefruit juice (at room temperature)
1 cup boiling water
1/3 cup castor/baker’s/super-fine (NOT powdered) sugar
fresh mint sprig
Combine juice, water, and sugar in a large mixing bowl and whisk until the sugar has dissolved completely. Pour liquid into a 13-x-9-inch pyrex (or similar temp-safe) pan and place in the freezer for 3-4 hours (until hard)
To serve, scrape with a fork and spoon the flakes into a chilled glass bowl or cocktail glass. Garnish with one or two leaves of fresh mint, to taste.
Spring Pea Ravioli with Parmesan & Mint
One of my favorite things about farmer’s market season is being able to get fresh peas. I used to loathe peas, because growing up we always ate them out of cans (Le Seur cans, but still.) Fresh peas were a revelation to me. If you think you don’t like peas, do yourself a favor and try fresh ones, that you have to excavate from their pod. It’s worth the effort. Just pop them in a pot of boiling water for five minutes and eat them with a little ,melted butter on top, salt and pepper. You will be amazed, I promise.
If you’re looking for something a little more complex, try these ravioli. They’re DELICIOUS, and very easy to make, but they look and sound impressive, so you can use them to impress people with your superior sounding culinary skills. I free handed mine, but this recipe is a very good one as well.
Do it. You’ll thank me.
Let me open by saying I am going to keep this short and sweet. It’s the Canadian Leaders Debate and I’m trying my hardest to focus and take it in.
Because we’re friends, I’m going to level with you. I abhor politics. I know it’s important to be an informed citizen. I know. You need not wag the finger of shame at me. I do vote, and I try my best to make informed decisions. But when it comes to reading articles about corporate tax breaks or costly F-35 fighter jet purchases, I just can’t help but bob my head in an effort to stay awake. So I’m trying to make a valiant effort tonight. Though, since we’re being honest, my writing at the same time as ‘watching’ is probably not the best way to stay focused. But um, I’m trying? Assuming something shiny doesn’t catch my eye, of course. I should also mention that, in my case, ’watching’ can be defined as ‘making fun of outfits, accents, and chuckling about leaders trying to relate with the 20-something generation’. I’m a very responsible Canadian. (Please don’t deport me).
I was so excited to share this dish with you that I don’t even care that it’s another wild rice recipe. I hope you feel the same way once we’re finished here. It’s a perfectly easy, not-especially healthy take on fried rice. Bacon fried rice, actually. Did your heart jump there? Maybe just a little? If not, maybe we shouldn’t be friends. Ok, we can still be friends. But you owe me. I rounded out the recipe with some lightly roasted asparagus and raw pea shoots. The fresh flavour from the asparagus and shoots really helps cut the rich bacon flavour which I loved.
Vegetarians, feel free to use a vegetable oil in place of the bacon fat. Some browned tofu would be lovely in place of the bacon.
This would make a great side dish, but is equally satisfying as lunch or dinner.
Bacon Fried Wild Rice with Roasted Asparagus & Pea Shoots
3 cups cooked wild rice
6 slices bacon, cut into 1” pieces
1 small onion, diced
2 cloves garlic, minced
2+ tbsp dark soy sauce, based on personal taste
1/2 tsp sesame oil
1 small bunch asparagus, cut into 1-2” chunks
Salt and pepper
2 handfuls fresh pea shoots + extra for garnish
3 green onions, sliced diagonally
Preheat oven to 350.
In a large skillet over medium-high heat, add the bacon and stir occasionally until crisp. Reserve 2tbsp of the bacon drippings and discard the rest. Let bacon drain on paper towels until ready to use.
In a roasting pan, add the chunks of asparagus, and a good drizzle of olive oil, and a pinch or two of salt and pepper. Roast 5-6 minutes, just until it’s bright green but still has some bite to it.
In a large wok or skillet over medium-high heat, add the 2tbsp bacon drippings and diced onion. Cook until softened and translucent. Add the garlic and saute for 1 minute. Add the rice, soy sauce and sesame oil and cook until warmed through. Make a well in the centre of the rice and add the egg. Whisk slightly with a fork and toss with the rice until cooked through, 5-6 minutes. There shouldn’t be much liquid left in the pan at this point. Taste for seasoning and add more soy sauce or sesame oil as needed.
Add in the bacon, asparagus, pea shoots and green onions. Toss briefly until combined and serve garnished with fresh pea shoots.
Of course, anyone who doesn’t want to eat pork-bacon could sub in their preferred pork-alternative. Vegetarians can, to get the smokey flavor, steep a little lapsang souchong tea in the liquid you use to cook the rice (it’ll work with water or stock, but the tea is such a strong flavor that you may want to experiment with steeping time and tea-to-liquid ratios for your taste). I think the tea has a less penetrating flavor than Liquid Smoke, but if LS that’s all you have on hand, it’ll also do the trick.
Photo reblogged from with 86 notes
Photo reblogged from with 11 notes
garlicky pea shoots with scrambled eggs / the yellow house
This time of the year in the garden is when the magic starts to happen. After weeks of waiting for signs of life, the garden is starting to produce like gangbusters. The spring and summer vegetables are oddly reaching maturity at the same time. The peas are ready faster than I can pick them and I picked my first cherry tomatoes this morning. Going out into the garden is like a treasure hunt, never knowing what will be ready to turn into a delicious dinner. It’s so gratifying to turn the soil, plant a few seeds and watch them grow into something that you can share with family and friends.
If you’ve never seen or eaten garlic scapes, you should seek some out. Scapes are the stem of hardnecked garlic and lucky for us, they need to be trimmed before they flower or the garlic will focus all it’s energy in the flower and not the bulb where you want it to be hard at work.
They have a mild garlicky flavor and are best enjoyed simply. They are delicious roasted or quickly sauteed and make the most amazing pesto. If you can’t find garlic scapes you can substitute a mixture of chives and garlic instead. Cover the top of the pesto with olive oil and refrigerate for a few days or freeze for up to 3 months.
I never really cared for peas growing up but eating them straight off the vine, the snap and sweetness is a flavor that I never tire of. The added benefit of peas is that they produce the most lovely little flowers before they fruit so they add beauty to the garden as well.
Pasta with garlic scape pesto and fresh peas
- 1 cup finely chopped garlic scapes (or 2/3 cup finely chopped chives, plus 1/3 cup finely chopped garlic)
- 1/3 cup olive oil
- 1/3 cup roasted hazelnuts
- kosher salt and freshly ground black pepper to taste
- ½ pound snap peas
- 1 cup peas
- 4 tablespoons finely grated parmesan
- ¼ cup mint leaves
- 1 pound spaghetti
Make the pesto: puree the garlic scapes, hazelnuts, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor until finely chopped. With the motor running, slowly add the oil. Season the pesto with additional salt and pepper to taste.
In a large pot of heavily salted boiling water, cook the spaghetti until al dente adding the snap peas and peas during the last minute of cooking. Reserve 1 cup of the pasta cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. To serve sprinkle with the parmesan and mint leaves.
The truth is, y’all, I’m a total nestbody. I am always looking at vegetable gardens and wanting one (sadly there’s no space for a garden box here), and going to the fresh markets and farm stalls nearby to get my fruit and veg and doing the cooking for me and my housemates. I’ve got a real craving for peas right now, so prepare yourselves. I’ll probably end up posting a lot of food.