Happy Canada Day Long Weekend!

Hello my happy followers, ready for the long weekend?!
This photo was taken 5 years ago up at our 10 acres in Norfolk County and it is one of my all time favourites! It was our first Canada Day camp out and as a result of too much lighter fluid, our newly purchased Hibachi's nearly exploded, almost taking the picnic tables along with them in a flaming mess! Ha! I love how my Dad and brother Jordan are shielding themselves with the lids! Too much! Also, don't you just love our R.V.?! She reminds me of a bread box on wheels, complete with dark wood paneling, brown and orange floral upholstery and shag carpet to match. Our home away from home...

So, what are you doing for Canada Day? I can tell you right now that we will be relaxing with a cold drink in hand and do I  ever have the perfect recipe to suit the occasion! Summer Berry Mojitos! A freshly made mojito is my favourite cocktail and all summer long, you will find Kevin and I muddling away. Recently I tried something a little different, I added berries. Yum! Along with fresh mint from the garden, lime and Cuban rum, how can you go wrong?

Simple and Tasty Recipe

Summer Berry Mojito
(makes one)

1/2 lime, cut into wedges

8 mint leaves

small handful summer berries
2-3 tsp sugar

ice2 oz Havana Club white rum (there's no point using anything else, it's the best!)

club soda

In a tall glass place the lime wedges, mint and berries. Mash with a muddler or the handle of a spatula (something a bit thicker) until the fruit is broken up. Add in the sugar and ice, pour over rum, stir and top with club soda. Garnish with a sprig of mint. Enjoy!

Mmm, I can almost taste it now! Delicious! And with Ontario berries ready to be picked or picked up from a local market, it's the perfect time to enjoy this summer cocktail! Well followers, have a great and safe long weekend and Happy Canada D'eh!

"The greatest dishes are very simple dishes." Auguste Esoffier

Happy Monday, followers! Hope you all had a great weekend!

Since I have been back at work full time, I have been finding it a bit difficult to set aside the time to 'create' in the kitchen at home. Quick and easy meals are reality these days and I must admit that grocery store convenience has been helpful. For instance, those large bins of pre-washed greens. We love salad and I do like to make one every other day, but recently I have been using my greens in another way. Sauteed arugula and spinach with garlic and pine nuts is my latest obsession. Yum! Delicate spinach with robust arugula are good on their own, but add in a full flavoured extra virgin olive oil, garlic and rich pine nuts... Well, enough said! We have been eating it in just about every way possible and once you've tried it, you will too!

Simple and Tasty Recipe:

Sauteed Arugula and Spinach with Pine Nuts
(serves 2 as a side dish)

2 tbsp extra virgin olive oil
2 tbsp pine nuts
2 cloves garlic, sliced
2 large handfuls arugula
2 large handfuls spinach
Sea salt to taste

*make sure to have all your ingredients prepped and ready to go because once you start, the cooking is done rather quickly!

Heat the oil in a large frying pan on medium heat, add in the pine nuts and stir until they are lightly browned, 3 to 4 mins. Remove with a slotted spoon and set aside. Add in the sliced garlic and lightly fry until aromatic but not browned, this will only take about 30 seconds. Now toss the greens and sprinkle with a pinch of salt. Continually turn and toss with your tongs until they are wilted. If your greens are wet they could sputter a bit, so be careful. Stir in the pine nuts, adjust seasoning and serve. Enjoy!

As you can see, these greens can be served in just about any way possible and for any meal of the day! I have been taking some pictures over the last week of ways I have been serving ours. Other ideas for the sauteed greens could be in a quiche with bacon, layered into a lasagna, stirred into creamy risotto or slathered on top of your fave pizza! Wow, the possibilities are simply endless!!! Sorry, I'll settle down now... I just can't help but get excited about good food! I will bid you all adieu for now my loyal followers, have a great week and I promise to be back next Monday!

Serve over pasta with homemade ricotta style cheese or goat cheese...

Make into bruschetta by brushing toasts with extra virgin olive oil, rubbing with garlic, topping with the greens and adding shaved Parmigiano Reggiano or your fave hard cheese... (today's recipe will make about 12)

My delicious breakfast this morning! Top lightly buttered toast with the sauteed greens and a poached egg, sprinkle with sea salt and pepper... Bon Appetit!

How to Make Homemade Ricotta Style Cheese

"A dinner which ends without cheese is like a beautiful woman with only one eye." Jean Anthelme Brillat-Savarin

Good morning, my fun loving followers! Doesn't today's quote make you laugh?! I find it so funny!
So, today we are talking about cheese. Homemade cheese, to be more exact! Yesterday I had quite the culinary adventure and made fresh cheese right here in our tiny apartment. Yum! I'd been wanting to make cheese for a long time and an article in Bon Appetit last fall showed how simple it could be. What I made was a ricotta style cheese. It was so easy to make and turned out so delicious that I don't think I'll ever buy store bought again! Let's get started!

(please don't mind the state of our Le Creuset or stove, they are both old and well used!)

Simple and Tasty Recipe:

Homemade Ricotta Style Cheese
(makes about 2 cups)

3 cups whole milk (3.25%)
1 cup whipping cream (35%)
3 tbsp lemon juice
1 tsp sea salt

Pour the milk and cream into a pot and bring up to a boil on medium heat (the milk will steam and become frothy, once you see any bubbling, you are done). Remove immediately from the heat, if you leave your pot on the hot burner it could easily boil over! Add in the lemon juice and salt and gently stir a few times. Allow to sit for about 5 mins, you will notices how the soft curds and whey have separated. Pour the contents of the pot through a cheesecloth lined strainer and allow to drain. After one hour your cheese will have the consistency of ricotta, after two hours it will be more like deli style cream cheese. Put into an airtight container, refrigerated and keep for about 5 days. Enjoy!

How easy is that?! I decided to experiment and I left my cheese to drain overnight in the fridge. The consistency is now even thicker. It has a rich creamy texture with a mild lemony flavour. It is extremely pleasant! Use it any way you would use a ricotta cheese or cream cheese. I added some fresh chopped chives and dill from the herb garden to it this morning and had it on an English muffin for my breakfast. Superb! Please try this recipe out, you will not be disappointed! Till next week followers, when the culinary adventure continues!