If you’re willing to take the extra time, I highly recommend making homemade corn tortillas. They’re surprisingly simple to make, particularly with a tortilla press, and they seriously elevate the quality of the final dish. That said, store-bought tortillas are by no means a deal-breaker. I have yet to come across a really great store-bought corn tortilla, and I’m not a huge fan of flour-based tortillas, as I find them a bit too gummy. That said, there are some really great combination options that I’ll use if I’m in a time crunch, or if I’m serving a larger group.

As for the fundamentals of this recipe, there’s just a handful of things to keep in mind. Firstly, it’s nice to prepare all the fixing ahead of time. Partly because it will make for a low-stress environment when you’re bringing the meal together (especially if you’re making your own tortillas), but also because it allows for the flavours in the salsa to marry. I would chop and combine all the ingredients for the salsa a few hours before beginning the process for the shrimp. You could also blend the sour cream, and shave the red cabbage, before storing it in a container in the fridge.

Once the shrimp is finished marinating, everything should be ready to go. It’s important not to marinate them for any more than 30 minutes, or they’ll begin to toughen. I always remove the shrimp from the refrigerator after 25 minutes, and let them sit on the counter while the pan heats for the final 5 minutes. Then, once the shrimp is cooked, you’re ready to build your tacos!

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Shrimp Tacos with Chipotle Marinade and Mango Salsa

These saucy shrimp tacos are the perfect combination of spicy and sweet!

Course Appetizer, Dinner, Lunch

Keyword Chipotle, Chipotle Peppers in Adobo Sauce, Mango Salsa, Shrimp Tacos, Tacos

Author Alexandra Joy

Ingredients

Marinated Shrimp

• 6-8 Homemade Corn Tortillas or preferred store bought (wheat, corn, or combination)
• 1 lb Raw Medium Shrimp (41-50) thawed with shells and tails removed
• 2 Chipotle Peppers in Adobo Sauce
• 1/4 Cup Fresh Lime Juice approx. 3-4 limes
• 1/4 Cup White Vinegar
• 3 Medium Garlic Cloves Smashed and peeled
• 1 Tbsp Chili Powder non-spicy
• 1 tsp Ground Cumin
• 1 Tbsp Honey
• 1 tsp Sea Salt
• Oil for the pan

Mango Salsa

• 1 Large Ripe Mango diced small
• 1/2 Medium Red Onion diced small
• 1 Red Bell Pepper diced small
• 2 Tbsps Finely Chopped Cilantro
• 1/2-1 Lime juiced
• Salt to Taste

Chipotle Cream

• 1/2 Cup Sour Cream
• 1 Chipotle Pepper in Adobo Sauce

Garnishes

• Cilantro roughly chopped
• Red Cabbage shredded
• Fresh Lime Wedges for squeezing

Instructions

• In a bowl or container, combine all the ingredients for the mango salsa. Salt to taste, then cover and let rest in the refrigerator until ready to serve.
• In a small blender, combine the sour cream and 1 chipotle pepper. Blend until smooth, place in a container or bowl, cover, and refrigerate.
• In a blender, combine 2 chipotle peppers, 1/4 cup of freshly squeezed lime juice, vinegar, garlic, cumin, chili powder, honey, and salt. Blend until completely smooth, then taste and adjust flavours. If you prefer a bit more kick, consider adding a 3rd chipotle pepper, or extra adobo sauce.
• In an air tight container or bag, add the shrimp, and mix in the adobo sauce. Make sure all the shrimp are coated in sauce before allowing them to marinate in the refrigerator for about 25 minutes (30 max).
• While the shrimp are marinating, prepare all your garnishes, if you haven't already.

  Note: If you're making homemade corn tortillas, this is when I usually start the charring process. Just make sure to keep them in a warm place, for when you're ready to serve. If you're using store-bought tortillas, warm them shortly before the shrimp are being cooked.
• Once the shrimp is done marinating, place a skillet over medium-high heat. Once very hot, add 1 Tbsp of oil to the pan. Once rippling, add the shrimp and turn the heat down to medium. The shrimp will cook very fast, so keep a watchful eye, flipping them after about 2-3 minutes. When cooked, they should be the shape of a 'c', without overcurling to an 'o'. This takes approximately 2-3 minutes on each side.
• When the shrimp are cooked, you're ready to serve! Start by spreading the chipotle sour cream on each tortilla, followed by shaved red cabbage, a few shrimps, mango salsa, cilantro, and an extra squeeze of lime, if you like. Enjoy!

The perfect guilt-free summer treat! These popsicles are basically a smoothie on a stick… and since I’m not much for sugary snacks, these fresh-fruit beauties are perfect for me. They’re zesty and creamy, while using ingredients you can feel good about. Not to mention, they’re super easy!

The mixture for these popsicles isn’t particularly thick (compared to a greek yoghurt base, for example), so If you want to make them two-toned (as pictured), you have to partially freeze the coloured portion first. This works well when using actual wooden popsicle sticks, that need to be inserted after partially freezing, in order to hold their position. However, if you have popsicle moulds that hold the sticks in place, you can simply combine the whole mixture and freeze it at once (skipping the two tones), or place the sticks after 2 hours, at the same time that the white portion of the mixture is added.

Finish these off with some fresh lemon zest to give them a little more visual texture, or enjoy them as is! 

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Coconut Peach Popsicles with Lemon and Ginger

The perfect healthy summer treat!

Course Dessert, Snack

Keyword Coconut Milk, Coconut Peach Popsicles, Dessert, Ginger, Lemon, Popsicles

Author Alexandra Joy

Ingredients

• 4-5 Ripe Peaches pit removed
• 1 Can Unsweetened Coconut Milk
• 1 1/2 tsp Fresh Ginger peeled and finely grated
• 1 Lemon zested
• 1/2 Lemon Juiced
• 3-4 Tbsp Honey
• Popsicle Sticks

Instructions

• In a blender, add the coconut milk, ginger, lemon zest, lemon juice, and honey. Blend until smooth, then adjust to taste. I like to make the mixture a little bit strong, since I find that the flavours become a bit more subtle when they’re frozen. Since the peaches will add a little more acidity, I like to focus on the honey and ginger, at this point.
• Note: If you don’t care to create the two-toned effect (as pictured), there’s no need to divide into sections. Just blend the peaches into the coconut mixture, and freeze in one go. Just keep in mind that you’ll need to place your wooden popsicle sticks after 2 hours, if you don’t have a mould that holds them in place.
• Pour about half of the coconut mixture into a bowl, and set it aside in the fridge until needed. Add the peaches to the blender, and purée until smooth. Taste again and adjust the flavours if needed.
• Divide the peach mixture into your popsicle moulds, leaving a gap of about a 1/2-3/4 inch. If you’re using a small to medium mould, you should get about 12 popsicles.
• Freeze for about 2 hours, at which point they should be firm but not yet solid. Push the popsicle sticks into each mould, then divide the coconut mixture evenly. Allow to freeze for another 4-8 hours (or until completely frozen), before removing.
• Once ready, run hot water over the outside of the moulds to help them release.
• Enjoy!

Since we started our weekly “Appy Friday” tradition (where we only eat appetizers for dinner), we’ve been trying out all sorts of things in the kitchen. This dish was inspired by a recipe for Vincisgrassi in one of my favourite cookbook’s, “How to Eat a Peach”, along with our favourite appetizer from Hearth Restaurant, here in Saskatoon. The basic idea is to create a mushroomy cheese sauce, from a béchamel. A simple solution for a big craving!

The base for this dish is simple and could be adjusted, depending on what you have in the fridge. It’s really just a white sauce, with a combination of dairy and flavourful stock. You could substitute milk for both the cream and stock, but you’ll lose some of the savoury flavour that the stock lends to the dish. In this case, you could bring 1 1/4 cups of whole milk to a simmer in a separate pot, with one halved shallot, a bay leaf, and some peppercorns, then remove it from the heat, cover, and let it stand for 20-30 minutes before using. This will infuse the milk with some of the flavours that are achieved in the stock, to create more depth in the dish. This is a lovely way to achieve the same outcome, but if you have some stock on-hand, you’ll eliminate that extra effort. The main concern is that the sauce thickens enough for this to become a cheesy dip that isn’t too soupy.

You can use any mushrooms for this, really. My go-to is a combination of oyster and shiitake, or locally foraged mushrooms, if available! My next choice would be a combination of some brown cremini and rehydrated wild mushrooms. This recipe calls for 100grams, but if you’re a mushroom lover, don’t hesitate to go a little heavier.

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Creamy Mushroom Dip with Gruyere and Parmesan Cheese

This rich and indulgent mushroom dip is the ultimate comfort for a rainy spring evening!

Course Appetizer

Keyword Cheesy Mushrom Dip, Creamy Mushroom Dip, Gruyere, Mushroom Dip, Mushrooms, Parmesan

Author Alexandra Joy

Ingredients

• 100 grams Mushrooms I like a mix of oyster and shittake
• 4 Tbsp Unsalted Butter divided
• 2 Tbsp Sage chopped
• 2 Tbsp All-Purpose Flour
• 3/4 Cup Half and Half Cream
• 1/2 Cup Homemade Stock (or preferred store-bought)
• 1 Cup Gruyere grated
• 1/2 Cup Parmigiano Reggiano finely grated
• Salt and Pepper to taste
• 3-4 Large Slices Quality Sourdough halved, toasted, and lightly rubbed with whole raw garlic

Instructions

• Slice the mushrooms into approximately 1/4-inch pieces. I like to keep some of the smaller, more "picturesque" mushrooms whole, to place on top of the dip at the end.
• Tip: If you're using a small skillet, you can do the mushrooms in two batches to avoid crowding. The goal here is to get them nicely browned, but if there are too many in the pan, they'll simply steam.
• Place a skillet over medium heat, and wait until it's very hot. Add 2 tbsps of the butter (it should start to bubble and foam immediately), followed by the mushrooms, stirring to coat. Continue to stir the mushrooms periodically, until they start to brown nicely. Season with salt and pepper, then add the sage and continue to sauté until the sage has softened and darkened in colour (about 30 seconds to a minute). Transfer to a plate or cutting board, and set aside.
• Place a saucepan over medium heat. Once it's very hot, add the butter. When the butter is melted and foaming, add the flour and immediately start to vigorously whisk. Continue to whisk for about 2-3 minutes, or until the mixture has darkened. This is important so the dip does not taste "floury".
• Remove the saucepan from the heat as you begin adding the cream and whisk vigorously to ensure no clumping. It will start thickening very quickly. Return it to the heat as you continue to whisk in the cream, followed by the stock. If the mixture is not yet thick, allow it to come to a boil, then lower it to a simmer, continuing to whisk so the bottom doesn't burn. Add the cheese, stirring until it's melted, followed by the mushrooms (reserving some for garnish if you like).
• Season the dip to taste, then pour it into a small serving dish and garnish with reserved mushrooms, and extra sage (optional). Serve with 3-4 slices of quality sourdough, halved, toasted, and rubbed lightly with whole raw garlic.
• Enjoy!

I love this method of making soup, because it’s so versatile. It’s also a great way to use produce that’s on its last leg, and I always have fun experimenting with new flavour combinations and base vegetables. You can use this recipe as a guide to creating different pureed soups, depending on the ingredients you have on-hand, or stick to this recipe for a delicious take on the classic “cream of broccoli”.

I’m partial to roasted vegetables, because I love the depth of flavour added by the mild charring and caramelization from the heat component. I find the flavours to be comforting and cozy, and tend to lean towards that style of cooking. That said, if you tend to prefer steamed vegetables, you can absolutely substitute cooking methods for the broccoli in this recipe. If steamed, you’ll end up with a slightly cleaner and brighter finished product!

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Cream of Broccoli Soup

A bright and colourful soup that's perfect for spring!

Course Lunch, Soup

Keyword Broccoli Soup, Cream of Broccoli, Roasted Broccoli, Soup

Servings 4 people

Author Alexandra Joy

Ingredients

• 3 Cups Broccoli Florets
• 3 Tbsp Extra Virgin Olive Oil divided
• 1 Yellow Onion roughly chopped
• 3-4 Cloves of Garlic minced
• 4 Cups Homemade Stock or preferred store-bought
• 1 tsp Cumin
• 2 Tbsp Unsalted Butter
• 1 Cup Milk I use 2%
• 1/2 Lemon juiced
• Salt to taste

Instructions

• Preheat the oven to 400º F
• In a large bowl, toss broccoli florets in 2 Tbsp of olive oil to coat evenly. Salt generously, and spread them out evenly on a baking sheet. Roast in the oven for about 18-20 minutes, or until tender and slightly crispy around the edges. Remove from the oven and set aside.
• In a pan over medium heat, add the remaining 1 Tbsp of olive oil. Once hot, add the onions and allow them to cook until slightly translucent, stirring frequently. Add the garlic and reduce the heat to medium low. Stir contstantly until very soft and fragrant (about 2-3 minutes), then remove the pan from the heat.
• Add the onion mixture and 2/3 of the broccoli to the a high powered blender. With the remaining broccoli, shave off the tops so you're left with very small florets for garnish/texture, and add the remaining stems to the blender. Add the stock and cumin, and blend for about 3-4 minutes or until very smooth. If you're not able to fit all 4 cups of stock into the blender, just add as much as you can and stir in the rest afterwards.
• Pour the mixture into a large pot, and place over medium heat. Bring to a simmer, then stir in the butter, milk, and lemon juice. Remove from heat, season to taste, then cover and let stand for about 20 minutes to allow the flavours to marry.
• Either stir in the remaining broccoli florets, or serve as garnish on the soup with some drizzled cream or olive oil. Enjoy!

When it comes to homemade mayonnaise, I’m just not a fan of the popular techniques. Blender and food processor methods have never worked for me, as the blades of my equipment are too high off the base of the bowl for them to properly emulsify the egg yolks in the early stages. Even with an immersion blender, it’s important to have a small enough beaker to properly submerge the blade into the yolks at the beginning. With mayonnaise, it’s of the utmost importance that your eggs have the opportunity to emulsify before too much oil is added. There’s nothing worse than realizing your mayonnaise is a flop, after you’ve already incorporated a sizeable amount of oil… especially if you’re using oil of a higher quality. 

Despite all the other methods available, I still prefer to use my hand-mixer (egg beaters) when making mayonnaise. It’s the most fool-proof method I’ve encountered, and gives me the most control. If you have equipment that has already produced a successful end result, don’t hesitate to stick to your method while using this recipe!

Here are a few tips when it comes to making mayonnaise… or in this case aioli!

1. Use a relatively heavy bowl and place a flat damp cloth underneath, to help it from sliding around on the countertop while your hands are busy. This is also a good trick to use under your cutting-board. Safety first!

2. Emulsify. I like to beat the eggs for about a minute before adding the vinegar, water, and salt. Then I beat that mixture for another minute or so, before the addition of any oil.

3. Pour the oil slowly. A liquid measuring cup works best, as the spout allows you to control a very thin-stream. This is most important right at the start, but if you don’t have something with a spout, you can spoon the oil into the bowl at the beginning. Particularly at the start, try to add only about 1 tsp of oil at a time, and take breaks to beat thoroughly when needed. This isn’t a race. 

4. Season to taste. I think my most frequented mistake when I started making mayonnaise/aioli was under-seasoning. Add the Dijon, lemon, and garlic in small amounts at the end, as they can be quite strong, but be sure to add enough salt. Use your judgement, but when under-salted, I actually find it can be quite unpleasant. You might be surprised how important the salt is in balancing the heaviness of the oil, and bringing together the rest of the flavours. For this reason, I always incorporate a generous pinch in the very beginning, and more to taste at the very end.

5. Let it rest. It’s nice to give your aioli a bit of time to marinade in all of its flavours. It will become more cohesive with time, so pop it the fridge for a few hours or overnight. 

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Garlic Truffle Aioli

A rich and indulgent play on classic mayonnaise! Adjust this recipe to incorporate your own flavourful twist, or keep it simple with a basic mayo.

Course Dips and Spreads, Pantry Items

Keyword Aioli, Garlic, Garlic Truffle Aioli, Mayonnaise, Truffle

Servings 2 Cups

Author Alexandra Joy

Ingredients

• 2 egg yolks
• 1 Tbsp White Vinegar
• 1 Tbsp Water
• 1 1/4 Cup Almond Oil or other neutral-tasting oil (1 1/2 cups if not using truffle oil)
• 1/4 Cup Truffle Oil omit for basic mayonnaise
• 1/2 Tbsp Lemon Juice
• 1 tsp Dijon Mustard
• 1 Clove Garlic minced and mashed into a paste (omit for basic mayonnaise)
• Salt to taste

Instructions

• Place a medium-sized heavy bowl over a flat damp rag for stability. Add the two egg yolks, and beat on high with a hand-mixer for about a minute.
• Add the vinegar, water, and a generous pinch of salt, and beat for another minute. The mixture will foam and thicken slightly.
• Very slowly, pour a thin stream of the almond oil (or preferred neutral oil) as close to the hand-mixer as possible, angling the beaters slightly to make it easier. It’s important that the oil is constantly being incorporated into the egg, and not pooling. Take breaks from pouring as needed, in order to beat the mixture vigorously. When in doubt, go slower.
• NOTE: The addition of the truffle oil is optional, and the amount can be adjusted to taste. Whatever measure of truffle oil that is not used, can be replaced with the neutral oil, or left out if you’re happy with the consistency.
• Once all the almond oil has been incorporated, continue the same process with the truffle oil.
• Once the oil is all incorporated, mix in the Dijon, lemon juice, and minced garlic. Finish by salting to taste and leave to rest in the refrigerator for a few hours, so the flavours have a chance to set.
• Enjoy!

Notes

Use this recipe as a base for mayonnaise, plain garlic aioli, or garlic truffle aioli, or feel free to substitute different flavours to make it your own.

Come springtime, we pretty much always have pickled onions in our fridge and we usually go through a batch every week or two. As the weather starts to warm, we tend to crave the bright and crisp pop of colour and flavour on things like salads, tacos, avocado toast, etc. And since they’re super quick to pickle, it takes minimal effort to always have them available as an easy addition to any dish. 

It’s important to remember that quick-pickling isn’t the same as fermentation, and it must go directly into your refrigerator unless it’s been processed. The brine is where all your flavour is coming from, and most vegetables will be best if eaten within the first couple of weeks (although they’ll last for longer). But the beauty of this process is that there’s little fuss and you don’t have to wait months to test out what you’ve concocted. Most of your vegetables will be ready for consumption in a day, if not just a few hours (particularly onions). 

Since this is such a minor project to undertake, it leaves room for creativity. You can play around with the ratios of ingredients in the brine, and even the type of vinegar you use. Personally, I like my brine to be a bit sweeter for this type of pickling… especially with onions. I don’t enjoy the sharpness of the vinegar as much as some people might, so I find the sugar creates nice balance and mellows the onions a little bit more effectively. For something like beets, I might adjust the sweetness a bit, and substituting different vinegars will change the flavour quite a lot. This brine is not what I use to preserve my garden vegetables, come the end of summer. For that, I go for a more traditional pickling flavour that’s less sweet and more vinegary, and those vegetables are processed and left in the pantry for months before we start to enjoy them.

Some vinegars you can test out include apple cider (my go-to), rice, white wine, and distilled white. They can be paired together or used on their own, but I find white vinegar to be a bit lacking for this, unless it’s used in combination. Once you have your brine, you can customize the flavours for all different vegetables. Some spices you might include are mustard seeds, coriander, allspice, cloves, cinnamon sticks, star anise… the list goes on. You can also add garlic, peppercorns, different herbs, dried chiles, dill-weed, and so on. The options are endless, and unveiling the flavours you create is particularly exciting! I like to keep it relatively simple, and I always write down what I’ve done so I don’t forget!

Here is my basic brine recipe for these ultra-simple pickled onions. Enjoy!

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Pickled Onions

My favourite brine for quick-pickled vegetables.

Course Breakfast, Dinner, Lunch

Keyword Pickle Brine, Pickled Onions, Pickling, Quick Pickling

Servings 1 Quart Pickling Brine

Author Alexandra Joy

Ingredients

• 1/2 Cup Apple Cider Vinegar
• 1 1/2 Cups Water
• 4 tbsp Sugar
• 1 tbsp Kosher Salt
• 1 Large Red Onion
• 1 Half Quart Mason Jar

Instructions

• Halve the onion lengthwise, and proceed to slice thinly into half-moons, crosswise. Pack the clean 1/2 quart mason jar full, and set aside.
• Heat the water on the stovetop so it’s hot, but not boiling.
• Add the salt, sugar, vinegar, and hot water to a small bowl, and stir until all the salt and sugar granules have dissolved. Allow the mixture to cool if the water is still quite hot (warm is okay), then pour it over the onions until they’re just submerged.
• Cover the jar and place in your refrigerator. Onions will be ready to use within a few hours, but will gain deeper flavour after about a day. Reserve the leftover brine for another vegetable, or store in the refrigerator for your next batch of onions.
• Enjoy!

I’m not exaggerating when I say we always have homemade stock on-hand. As an ingredient that’s often used in my cooking, whipping up the odd batch has become routine. I usually make enough for a pot of soup plus a few full containers to store in the freezer, and I rarely wait until I actually need the batch I’m throwing together. Similar to bread-making, stock has become something of a ritual for me. The process is nourishing and wonderfully therapeutic, and because I focus on practicality, there’s a satisfaction I get from seeing vegetable-scraps re-purposed. I see stock as a means to use the parts of food that otherwise get thrown out. And while we’re passionate about composting, we still like to do our best to get the most out of all our ingredients. So consider this the utilitarian way of “stocking up”.

Before we go any further, let’s address the age-old question… What is the difference between stock and broth? While stock is traditionally made with bones, broth is made usually made with meat and/or veggies. Stock is typically simmered for a much longer time than broth, during which collagen is extracted from the bones. This results in a more gelatinous consistency when cooled, while broth remains loose and thin when refrigerated. All that said, the difference I’m most concerned about is that, unlike stock, broth is meant to be able to stand on its own. A properly seasoned broth will be salty and delicious to sip on. Stock on the other hand, is a base for cooking, and should be used as a building block for various dishes. It isn’t meant to be the final product, but rather a means to get there, making it a frequented ingredient in my kitchen. So let’s talk stock!

Think before you toss…

As I cook, I save and store a variety of vegetable scraps in a freezer bag, and since my gathered ingredients rarely look the same, I’ve decided to outline my method, instead of my recipe (which doesn’t really exist).

My most frequently collected scraps include…

• Onion skins (they give the stock a lovely golden hue, but don’t go too crazy or the liquid can become quite dark)
• Carrot shavings and tops
• Celery ends (you can include some of their leaves)
• Green onion ends
• Dark green portions of leeks(which I always separate and wash away sand and dirt thoroughly before storing)

Along with scraps, I’ll freeze whole carrots or celery that have lost their firmness, parsley that’s becoming a bit sad, and the white and pale-green portions of leeks that weren’t used in their prime. The beauty of this, is that it allows you to almost always be in a position to make a nice big pot of stock… at least with the addition of a few fresh and whole ingredients and spices.

Certain ingredients are okay to include in small amounts, like herbs, bell peppers, asparagus, and beets (although beets will colour your stock quite dark), but you want to be careful with these, as they can really change the undertones of the stock. I like to stick to a mixture of onions (yellow onions, shallots, leeks, and green onion ends usually), garlic, whole carrots and shavings, celery, and some thyme and parsley. Anything more will be used in small quantities.

As for what not to include, it’s most important to avoid foods from the Brassica family. Kale, cabbage, broccoli, kohlrabi, rutabaga, etc. can give the stock a very bitter flavour when cooked down. That being said, soup made from the stock is a lovely place for things like collard greens, which is another great opportunity to use those ingredients that are beginning to wilt.

Then there’s the bones…

Chicken stock is my go-to, while I periodically use other types of bones as they accumulate in my freezer. Evan and I love to roast chickens, and it would be a shame to throw that flavour in the trash, when it’s fully capable of lending depth to a big pot of stock. We also tend to buy our chickens whole and break them down ourselves (in an attempt to eat in balance of the whole animal), leaving us with raw carcasses as well. In either case, I store these in reusable freezer bags and usually make a big pot of stock once I’ve got about two or three ready to go (depending on their size). Chicken feet are also a fabulous addition (we buy ours from a local farm, along with most of our meat), but that’s a luxury I tend to save for broth.

As for pork, beef, lamb, etc., we try to utilize pretty much everything, but tend to accumulate these more slowly. So, I’ll periodically throw together a stock with a variety of animal bones, once I’ve gathered enough. I like to save this stock for roasts and dark gravies, where I’m looking for deeper flavour and colour.

Putting it all together…

Once you’ve gathered a couple of carcasses and plenty of veg, you’re almost ready to go. With the exception of a few fresh onions, a head or two of garlic, and some herbs and spices, you should have everything you need for a lovely chicken stock. 

Contents of the stockpot:

• Chicken carcasses
• Freezer veggies
• Two halved onions
• Two halved heads of garlic
• A small bunch of fresh parsley
• A small bunch of fresh thyme
• Any other fresh carrots, celery, leeks, etc. that you have to contribute
• 10 black peppercorns
• 3 Bay Leaves

Note: Another ingredient I often like to add for extra flavour are parmesan rinds. Rinds will keep in your freezer for an exceptional amount of time, and one large or a few small will really richen the stock.

Since everything will be strained out upon finishing, knife skills are of little importance here. A rough chop will do just fine. My mom always taught me to pack as much flavour in as possible, so I aim to have about 2/3’s of my stockpot packed with ingredients.

Add enough water to submerge all the ingredients and simmer uncovered for 4-6 hours, occasionally skimming off the impurities that float to the top. You want to keep everything submerged, so if the liquid cooks down and exposes the chicken or vegetables, add just enough hot water to cover them again. Since we’re making stock, as opposed to broth, this doesn’t need to be seasoned to taste. Stock is a building block for cooking, while broth is meant to be a finished product that should be able to stand-alone. Taste the stock for richness and depth, but expect the seasoning to occur in the eventual dish it will take part in.

Once finished, strain and divide the broth into 2 or 3 large separate bowls, and allow it to come to room temperature. Freeze in plastic containers, and reserve some in the fridge for immediate use if desired!

Happy stocking!

The most important advice I can give when it comes to making scones, is to avoid letting the butter get too warm. If by the time your scones hit the oven, the butter has softened too much, the scones will become runny and flat before they’ve had a chance to bake. Freezing and grating your butter is a good way to make sure it’s added to the dry ingredients in a very cold state. Plus, you can always toss the mixture into the refrigerator or freezer if you’re worried it’s getting too warm.

Another important point is that the dough should remain fairly dry, but wet enough to hold together. This will make for a flakier final product, and help keep the scones from spreading. And since different techniques of measuring flour can result in fairly significant discrepancies, I like to add the cream in stages and focus on the overall consistency of the dough. Not to mention, if you decide to substitute the add-ins with a wetter ingredient, like berries, you’ll likely need slightly less cream than the full recommendation of this recipe… which leads to my final point.

The beauty of scone recipes is that you can pretty much substitute whatever add-ins you like, sweet or savoury. The more you make them and get to know the feel of the dough, the easier it will be to adjust to the flavour that suits your mood! And if you’re looking for a sweet fix, instead of this savoury suggestion, sprinkling the cream-brushed scones with a little bit of sugar before they bake will give them a lovely finished texture.

Enjoy!

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Asiago and Onion Scones

My go-to scone recipe! Easy, quick, and filled with tips to guarantee the perfect savoury treat.

Course Baking, Breakfast, Snack

Keyword Asiago, Asiago and Onion Scones, Baking, Onion, Savoury, Scones

Servings 8 Scones

Author Alexandra Joy

Ingredients

• 1 Small Onion quartered lengthwise and thinly sliced
• 1/2 Tbsp Extra Virgin Olive Oil
• 1/2 Tbsp Unsalted Butter
• 1 Cup Asiago Cheese grated
• 2 Cups All Purpose Flour plus some for dusting
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 3 Tbsp Sugar
• 1/2 Cup Unsalted Butter frozen
• 3/4 Cup Whipping Cream plus more as needed

Instructions

• Preheat the oven to 375ºF.
• In a skillet over medium, heat 1/2 tbsp of olive oil, and half a tbsp of butter. Once the butter is bubbling, add the onions and cook, stirring frequently, until softened and translucent (2-3 minutes). Lower the heat and continue to cook for about 10 minutes, stirring occasionally, until the onions are a light golden hue. Transfer to a paper-towel or linen lined plate and allow to cool.
• In a large bowl, whisk together all the dry ingredients.
• Remove the butter from the freezer. Using a box grater (or standard cheese grater), shred the butter. Add the butter to the bowl and, using a pastry cutter or two forks, cut the butter into the dry ingredients. The final product should be quite dry, with small chunks of butter scattered throughout.
• At this point, I like to put the mixture into the freezer for a few minutes, to ensure the butter remains cold. This step is optional, but recommended.
• Start by adding 1/2 a cup of the whipping cream to the dry ingredients. Mix together with a spatula until well combined, breaking it up with your hands if necessary. At this point, the dough should be quite dry and likely won't quite hold together if you try to press it into a ball. If this is the case, continue to add the remaining 1/4 cup of cream, as needed. Once the dough just holds together, but remains a bit dry, carefully mix in the cheese and onions.
• Pour the dough onto a lightly floured work surface and bring it together in one mass, pressing it together firmly and warming it ever so slightly with your hands, in order to help it hold. Then, flatten the dough into a fairly even 1" thick disk.
• Cutting the disk like a pie, divide into 8 slices before transferring each piece onto a baking sheet lined with parchment paper. Space the scones out as much as possible (about 1 1/2 to 2 inches apart). You'll want to move quickly, to keep the dough from warming. If the scones no longer feel cool to the touch, pop them in the fridge for about 15 minutes. Otherwise, brush the tops of each scone with some of the cream, and bake in the oven for approximately 25-30 minutes, or until golden brown.
• Serve with butter and enjoy!

Two recipes in one! This soup features my roasted cauliflower recipe, which is a great side dish and a delicious base for this “creamy” number! Not actually containing any cream, the only dairy in this soup is a couple tablespoons of butter, to richen it up before serving. But don’t hesitate to omit the butter to keep it completely dairy free, if that better suits your dietary needs or preferences!

I’m a huge fan of za’atar, partly because it’s so usable. Typically used as a condiment, you can get a little heavy handed with it and it’s not going to ruin your dish. So don’t hesitate to load up on the garnish, when you’re ready to serve. That being said, since it is a blend of different spices and herbs, the product will vary, depending on the type and brand. Don’t settle on one version of this delicious blend. Shop around a bit to find your favourite.

Tip: For those of you living nearby, my favourite za’atar in Saskatoon is from Petra Market (a local grocery store that specializes in food products from Arabic countries, within the Mediterranean region).

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Roasted Cauliflower and Butter Bean Soup

Creamy and creamless! This healthy za'atar-spiced soup is deliciously rich and super easy to throw to together. The perfect weekday fix!

Course Lunch

Keyword Butter Bean, Creamy, Lunch, Roasted Cauliflower, Soup, Za’atar

Servings 4 people

Author Alexandra Joy

Ingredients

• 1 Head Cauliflower separated into florets
• 1 Can Butter Beans
• 2 Tbsp Za’atar and plenty for topping
• 3 Tbsp Extra Virgin Olive Oil
• 1 Yellow Onion diced small
• 4-6 Cloves Garlic minced
• 4 Cups Homemade Stock or preferred store-bought
• 2 Tbsp Butter
• 1/2 Lemon juiced
• Parsley roughly chopped for garnish
• Salt and Pepper to taste

Instructions

• Preheat the oven to 400ºF
• In a medium bowl, toss the cauliflower in 2 tablespoons of olive oil, and coat well.
• Sprinkle 1 tablespoon of the za'atar and a generous pinch of salt over the cauliflower. Toss again until evenly distributed.
• Spread the cauliflower on a sheet pan in one even layer. Place in the oven for about 25-30 minutes, stirring once halfway through. Depending on the size of the florets, cook time can vary. The cauliflower is finished when it is easily pearced with a fork, and slightly charred in some areas.
• Remove from the oven and set aside to cool.
• While the cauliflower is baking, heat a large pot over medium, add 1 tablespoon of olive oil and sauté onions until translucent (about 2-3 minutes). Stir in the garlic and allow to cook for 1-2 more minutes, or until fragrant.
• Add the beans with their liquid, the other tablespoon of z’aatar, and about 1 cup of broth to the pot. Stir to combine. Bring the mixture to a simmer and allow to cook, covered, for about 5 minutes or until the beans become quite soft. Salt to taste and remove from the heat.
• Transfer the cauliflower and contents of the pot to a high speed blender, and purée until smooth. Return the mixture to the pot over medium heat and add the remaining broth. Bring to a simmer and allow to cook for another 10-15 minutes, periodically seasoning to taste. Depending on the saltiness of your broth, you may need to add a fair bit or hardly any salt at all. Use your judgement and season as you go!
• Once finished, stir in the butter and lemon juice, and divide the soup into serving bowls. Garnish each bowl with z’aatar and parsley, serve with quality bread (toasted and buttered), and some extra lemon wedges.
• Enjoy!

If you’re like us, you probably find cauliflower a bit boring. It never use to be a go-to side dish for us, particularly because Evan has been a longtime protestor of the colourless veg. That is, until we started roasting it…

The wonderful thing about roasting vegetables, is the rich flavour that it brings to the surface. Don’t get me wrong, I love a steamed vegetable, but there’s nothing like a little caramelized goodness to go with your favourite winter mains. If your relationship with cauliflower is bland and unexciting, give it a second chance with this quick and easy recipe!

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Roasted Cauliflower

A delicious and simple side dish.

Course Dinner, Side Dish

Keyword Cauliflower, Dinner, Roasted Cauliflower, Side Dish, Za’atar

Author Alexandra Joy

Ingredients

• 1 Head of Cauliflower Separated into florets
• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Za'atar
• Salt

Instructions

• Preheat the oven to 400ºF.
• In a medium bowl, toss the cauliflower in olive oil, to coat.
• Sprinkle the za'atar and a pinch of salt over the cauliflower, and toss again until evenly distributed.
• Spread the cauliflower on a sheet pan, in one even layer. Place in the oven for about 25-30 minutes, stirring once halfway through. Depending on the size of the florets, cook time can vary. The cauliflower is finished when it's easily pearced with a fork, and slightly charred in some areas.
• Serve alongside your favourite main, like roast chicken, and enjoy!