Fig, Caramelized Shallot, and Goat Cheese FlatBread

Figs, and their cute little stems poking out of the package, bright green, deep purple. Last week, I bought a bag of figs, 10 or so. I was so excited when I saw them in the store. I brought them home, and then completely forgot about them for a couple of days. Once found, their juices started seeping out of their skin, and I knew it would be too late if I didn't gobble them up that day. 

Unable to eat a dozen figs, I knew that these little gems would need to make their way into a dish. I didn't want to use them in a dessert,

this recipe

, being very close in my past. I found some inspiration from a fig and caramelized onion pizza I had a while back, and hoped to recreate it in my kitchen. Also, being intrigued by the newly en vogue micro greens, I envisioned a perfect accompaniment to this flat bread. A predominately sweet flavor, balanced by the creaminess of the cheese, and crisp earthy taste from the greens. Caramelized shallots turn from delicious to amazing once fried in butter, and then drizzled with balsamic, invokes some serious sensory stimuli. Sweet earthy figs, melt in your mouth, followed by a hint of creamy salty cheese. All flavors work so well together. A wonderful late summer treat. A perfect stage to display those beautiful figs. 

FIG, CARAMELIZED SHALLOT, AND GOAT CHEESE FLATBREAD RECIPE

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makes 2 medium size flat breads

notes: Micro greens can be substituted with arugula. Onions can be substituted for shallots, and dried figs can take the place of fresh. Any pizza dough recipe will work fine. If I am feeling extra lazy, I pop down to the grocery store and buy pre-made dough. There is no shame in that. 

INGREDIENTS

2 small 

pizza dough

4 large shallots, sliced

2 tbsp butter for frying

2 - 3 tbsp good olive oil

6 - 8 figs, sliced

3 oz goat cheese, crumbled

1 - 2 tbsp balsamic vinegar

1 handful micro greens

salt and pepper to taste

Preheat the oven to 500ºF or higher, depending on your oven. Place a pizza stone into the oven and allow to get hot. If you don't have a pizza stone, place the flatbread onto a baking tray just before placing into the oven. Let the pizza stone sit in the oven for at least 20 minutes before using. 

In a medium size frying pan, add the butter and sliced shallots. Fry on low-medium heat, turning occasionally, until the onions have browned and caramelized, approximately 10 minutes. 

Place a piece of parchment paper onto the counter. Grab a fist-size piece of dough and place onto the parchment paper. Sprinkle a small bit of flour onto the dough, and with a rolling pin, roll it out flat and 1/4 inch thick.

Generously spread a tbsp (or more) of olive oil on the dough. Spread half of the shallots, 3 or 4 sliced figs, and then drizzle balsamic vinegar on top. Crumble the goat cheese, drizzle a touch more oil, and season with salt and pepper.

With a pizza paddle, lift the flatbread and parchment paper, and place it onto the pizza stone. If you are using a baking tray, place the flatbread and paper onto the tray and into the oven.

Bake for 8 - 10 minutes, or until the flatbread begins to turn golden brown. Remove from the oven and let cool. Sprinkle with micro greens and serve. 

Tofu Scramble

I am so very excited to share with you one of my favorite recipes for tofu, and a sparkling new blog design. I have been very studious the last 10 months, trying to learn the fundamentals of web site design. There have been a lot of painful nights, staring at tutorials, trying to make sense of it all. I started with the basic principles of HTML, and then graduated to the fun stuff - CSS, where you get to add style components. The most challenging part of it all was picking a design, and sticking to it. Making sure that I wasn't going to grow tired and loose interest, similar to the pair of shoes I bought last month. I chose a clean, bright look. Added a few more items, a press and FAQs page. Provided some more options to follow the flourishing foodie, and added some labels for organization. My husband has been working ever so hard the past few weeks getting the site up and running, and I am truly grateful for it. I hope you enjoy the new look, and please don't hesitate to send me a quick email with any concerns or suggestions. I want this blog to be as user friendly as possible.

Now, lets get to the good stuff - tofu scramble. It's nice to switch it up once in a while from the more traditional scrambled eggs. Although this dish has the same consistency, it offers so much more. It is important when making, that you use silken tofu not regular Chinese-style or bean curd. Silken tofu is neither drained nor pressed, therefore all of the liquid remains in the tofu, making it very smooth and light. It has a delicate, silky texture that crumbles nicely into a scramble egg form. The tofu should be frozen before cooking. This allows tiny ice crystals to form, making the tofu more porous. Squeezing out the water before cooking with then leave lots of space within the tofu membranes to soak up all those wonderful flavors from the oil, turmeric, garlic, and chili. I prefer to add a few vegetables with a nice cheese, allowing the taste and texture from the tofu to perform as the main character. The greatness of this dish, is that you can tweak it to your own liking, as long as you stick with the fundamental spices. The bright orange hue from the turmeric adds a magnificent color to the tofu, giving it the bright yellow similar to eggs. I encourage you to try this dish, cook it for a loved one, and maybe wait until they've eaten it all to let them know it was tofu not eggs. Most will be surprised, I am sure. 

TOFU SCRAMBLE RECIPE  (

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serves 2

notes: Use silken tofu and not standard water packed firm. The texture is much different. The veggie sausage is not key to this recipe. It enhances the flavors, but I often make my scramble without. You can add any veggies to a scramble. If you are going to use tomatoes, make sure to add them at the end. The tofu will become soggy with the tomato juices. Feta and goat cheese are also a nice substitution for cheddar. 

INGREDIENTS

1 package silken tofu, cubed

2 + tbsp canola oil for frying

1 

veggie sausage

, chopped

1 garlic clove, minced

1/2 tsp turmeric

1/4 tsp red chili flakes

salt and pepper to taste

6 shiitake mushrooms

4 small tomatoes

1/4 cup sharp cheddar, shredded

Freeze the tofu a couple of days in advance. Remove from the freezer and allow to thaw overnight in the fridge. 30 minutes before making the scramble, place the tofu, without removing it from its package, into a bowl of warm water. This will ensure that the tofu has completely thawed. The tofu can also be frozen overnight and thawed in the morning. Regardless of the method, it is important that the tofu has been completely frozen, and then completely thawed before cooking. 

Once thawed, remove the tofu from the package and press between your hands to remove any excess water. Cut the tofu into small cubes and place in a frying pan with the veggie sausage, canola oil, garlic, turmeric, chili flakes, salt, and pepper. Cook the tofu on low-medium, frying until the veggie sausage begins to brown. The tofu should lose its shape and crumble during frying. This is desired. Start with 2 tbsp of canola oil, and add more as needed. The scramble should soak up the oil. You will need to add less if you are cooking with a non-stick, and more with a cast iron. The oil will help with frying, and add flavor to the tofu.

Once the veggie sausage has started to brown, add the mushrooms, and fry until soft. Add the tomatoes and cheese and combine. Heat slightly, just until the cheese has melted and then remove from the stove. Serve warm.

Paris: Fig Mascarpone Tart

Paris has been dreamy. Each day we spend hours and hours roaming the city, every nook and cranny. Two days back, we found a water fountain that dispenses carbonated water, how posh.  

Other days are spent it in the kitchen, Chantal and I, sharing our own baking secrets, trading recipes. She has opened my eyes to moule et frites, clams in cream sauce, olives in quiche, and herbs in bread. Today, for our last meal in Paris we dine on paella and fig tart for dessert, cheese to follow of course. 

Things to note while cooking in a Parisian kitchen, everything is tiny. The stove and fridge, both barely fitting a weeks supply. The oven will only heat if the timer has been 

simultaneously

 turned on. Cupboards are extremely tall. The washing machine is not a dishwasher, even if it's placed in the same spot. The washing machine also doubles as a dryer, intriguing.

A quick trip to the Monoprix, turns into an all day affair, new foods intrigue me, I want to try them all. I gather a handful of figs, gently placed in my bag to avoid being squished by the bread and cheese. Giant they are, sweet and earthy. Back at Chantals', it's another recipe, this one slightly different from the

first

. I am starting to get the hang of pastry dough, as it becomes second nature, skills I though I would never acquire. The tart cools on the windowsill, beside the basilic and persil. Once cooled, I spoon my creamy mascarpone filling into the shell, gently line my figs row by row. A drizzle of honey to compliment it all. A rich and creamy sweet dish, colorful and beautiful, a perfect ending to a wonderful stay, shared amongst friends. 

We are now on our way to Croatia, a beautiful place I've heard. I am really not sure what culinary treats they have to offer, but I promise to share soon. In the mean time, I leave you with a few pictures of our travels in Paris and a some things to note. Parisian men are some of the best dressed I've seen. French baguettes now elicit some sort of Pavlovian response, with their warm sweat yeasty smells, drifting from the bakery windows in the early mornings. Ice cream and the Eiffel Tower are a must. Macarons are tiny bundles of soft chewy marshmallow type cookies, salted caramel my favorite. What I would do for a Ladurée beside my house. And finally, people in Paris know how to eat, and they take it seriously. This is my kind of place. 

FIG MASCARPONE TART RECIPE

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makes one 9" tart 

recipe adapted from Stephanie at 

Desserts for Breakfast

DOUGH INGREDIENTS

1 1/2 cups all purpose flour

2/3 cup whole ground almond flour

1/4 cup brown sugar

7 tbsp butter, chilled and cubed

1 egg

3 - 4 tbsp cold water

FILLING INGREDIENTS

450g mascarpone cheese

1/2 cup heavy cream

1/4 cup sugar

1 vanilla bean, sliced and scraped

zest from 1 lemon

5 large figs, cut into eighths

2 tbsp good quality liquid honey

In a large mixing bowl, add the flours and the sugar. Combine the ingredients. Cut the butter into the flour with a pastry cutter or you can use your hands. Continue to mix until it resembles coarse meal. Add the egg and combine. Slowly drizzle in the cold water tbsp by tbsp while continuing to combine, kneading with your hands. Continue in this manner until the mixture starts to stick together and form a ball. 

Gather the dough and pat together. Form into the shape of a disk. Wrap in plastic wrap and place in the fridge for 30 minutes. 

Preheat the oven to 425ºF. 

Remove the dough from the fridge and place in the center of the tart pan. With your hands, start working the dough, flattening it and evenly distributing throughout the tart shell. The tart should be 1/4 - 1/2 inch thickness. 

Once you have worked the dough covering all edges of the tart shell, poke

 tiny pricks on the bottom of the shell with a knife or toothpick. This will allow the air to escape. Place the tart shell in  the oven and bake for 15 minutes or until the tart has turned golden brown. Remove from the oven and let cool. 

In the bowl of a stand mixer fitted with the whisk attachment, whip the mascarpone, cream, and sugar on medium until soft peaks form. Add the vanilla seeds and lemon zest and continue to whip until the cream forms stiff peaks. Spoon the filling into the cooled tart shell.

Wash and cut the figs into eighths. Place them on top of the filling with the flesh side facing up. Drizzle the honey on top of the figs and serve, or store in the fridge until ready to serve. Can be stored in the fridge for 2 days. 

Raspberry Parfait

In my life, I have moved more than a dozen times. Each time more painful than the last. As I age and grow, as time continues to move forward, I collect more. Accumulate more. Some of my things are small and some large. Some fit neatly into a box, and some have the awkwardness of a first date. All these things, whether they are big or small, shiny or new, they provide me with a sense of familiarity and comfort. Each time I move or travel. When I've eventually found a place to call home, I unpack the boxes like it was Christmas morning, neatly and carefully. I am overwhelmed by the memories attached, the smells, the feels. To another, they may be considered junk, but to me they are pieces of my past. Treasures.

The way I feel towards my things, the connections, it is also shared with the food I eat. A slice of apple pie reminds me of my mother, my earliest memory baking in the kitchen, vanilla ice cream, cheddar cheese, the apple tree beside our house growing up. Raspberries remind me of a bakery in the small town I was raised, whom had the most delicious raspberry tarts. I am also reminded of being a kid, picking raspberries by the fence, delighted when I had found more than two. The first breakfast to be had in our new home, surely needed to be one to remember. Inspired by a chocolate cherry parfait on the menu from a previous nights dinner, immediately, I raced home to build something similarity sweet and delightful. A tub of my favorite

greek yogurt

, with a touch of maple syrup and vanilla. The raspberries were boiled and thickened with some sugar and lemon juice. Swirled between layers of yogurt, a few almonds for garnish. A breakfast to remember.

RASPBERRY PARFAIT RECIPE

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makes 3 - 4 

INGREDIENTS

12 oz (340g) frozen raspberries

1/2 cup sugar

2 tsp cornstarch

1 tbsp lemon juice

18 oz (500g) Greek style plain yogurt

1 tbsp maple syrup

1 tsp vanilla

2 tbsp sliced almonds

In a medium size saucepan on low-medium heat, add the raspberries, sugar, corn starch, and lemon juice. Let the raspberries simmer for 10 - 15 minutes. The frozen berries will thaw and then become a thin syrup consistency. Once this happens, continue to simmer until they thicken to desired consistency. Remove from the heat and set to the side to cool.

Once the berries have cooled, mix the Greek yogurt with maple syrup and vanilla. 

In 4 small jar, layer with yogurt, raspberries, yogurt, raspberries, and then finish with yogurt. Sprinkle almonds on the top and serve. 

Raspberry syrup can be refrigerated for up to one week and stored in the freezer for 3 months.

Tofu Dumplings

There are some boxes left, scattered around the apartment, waiting for a few final items to top them up before sealing. My dishes are packed, the fridge is almost empty. I have eaten my way through jars of pickles, mustard, and ketchup, because I am too lazy to pack them into a box. Meals have consisted of pizza mostly, and wine. The last meal to be had in this apartment was dumplings. A meal to remember. I made a few extras, stored them in the freezer. I will pull them out next week, when I have eaten all the pizza my body can handle. By then, I will be a little sad to have left a place once called home, but excited to start a new journey. A new home.

I'd like to tell you about a time, my first real experience with dumplings. Mother's Dumplings in Toronto's Chinatown district, a special place. It was a cool winter's afternoon, famished from a day of walking, drooling over merchandise gently laid out in the store front's on Queen St. Rummaging through the racks of clothing, looking for treasure, poking my head down alley ways in Kensington market. Excited by new things, forgetful of basic physical needs such as eating, I found myself woozy and seeing stars. A recommendation from my sister-in-law, a few blocks away, we sat down at a large round table, eager to fill our bellies and warm our hearts.

Passing around the hot and sour soup, steamed buns, pan cakes, and dumplings, I am surrounded by family, it is a nice treat. I can't help but fidget with the chopsticks while trying to gracefully pick up a dumpling, my patience wears thin and I grab it with my fingers. I dip it into a bowl of extremely delicious sauce, sweat and savory. Covering it from head to toe, people don't mind that I've left a trail of sauce from the bowl to  my dish, I am in good company. That day, I fell in love with dumplings. Ever since, I have been imagining, well dreaming really, about dumplings. The soft chewy exterior, stuffed with tofu, asparagus, and mushrooms. A perfect vessel to soak up the dippings sauce, which also needs to be discussed. Rice wine vinegar, lime juice, Tamari, honey, and Sriracha. I'm not sure there could be a better combination of flavors. Immediately after I dipped my first dumpling, I started to wonder about other foods worthy of its dipping. The filling is delicious on its own, and I enjoy pouring on a bit of sauce and eating it as is, sans wrapper. 

TOFU DUMPLING RECIPE (print)
makes 60 dumplings

INGREDIENTS
16 oz firm tofu
2 tbsp sesame oil
1 large shallot, diced
2 garlic cloves, finely diced
14 small asparagus spears, thinly sliced
1 carrot, peeled and diced
1 tbsp rice wine vinegar
1 tbsp soy sauce
2 tsp honey
1/2 tsp salt
60 round wonton wrappers

DIPPING SAUCE INGREDIENTS
1 tbsp tamari or soy sauce
1 tbsp lime juice
3 tbsp rice wine vinegar
1/2 tsp honey
1/4 tsp Sriracha Hot Sauce

Remove the tofu from its package and drain off any excess water. Wrap the tofu in 4 or 5 paper towel sheets and place under a cutting board or something similarly flat. Place a heavy object, like a cast iron frying pan, on top of the cutting board. The weight will help press the tofu and drain the excess water. Let the tofu press for 30 minutes and then discard the water.

Heat the sesame oil in a frying pan on low. Remove the tofu from the paper towel and crumble with your hands. Place into a frying pan with the shallots, garlic, asparagus, and carrots. Fry for 5 minutes, or until the carrots have softened. Drain any excess water. Add the rice wine vinegar, soy sauce, honey, salt and combine. Remove from heat and set to the side.

Remove the wonton wrappers from their package. Place a wrappers in your hand and then place 1 tbsp of filling inside. Here is a great tutorial demonstrating different dumpling folding techniques. Make sure to moisten the edges with water before folding, this will ensure that the filling does not spill out during steaming.

Place the dumplings onto a cutting board or tray and cover with a cloth to prevent them from drying out while you are making the rest. At this point you can place any extra dumplings into a ziplock bag and freeze them for up to 6 months.

You can use a bamboo steamer to steam the dumplings, or make your own steamer by using a small colander elevated inside a lidded pot or pan, with an inch of water in the bottom. Bring the water to a simmer and then cover.

Place a few dumplings into the steamer at one time, with enough room so that they do not touch. Steam for 6 - 8 minutes. Remove from the steamer and serve immediately.

To make the dipping sauce, combine the tamari sauce, lime juice, rice wine vinegar, honey, and Sriracha.

Spanakopita

Everything is slowly making its way into boxes. My kitchen props will be the last to go, the books and knickknacks being the first. My sister leaves in a little over a week. She has a few requests before she departs, spanakopita being a must. Shortly after she leaves, I am off to Europe. This summer has, and will continue to be, a joyous one. My sister's favorite cuisine is Greek. I cannot say that I share this same fondness, however, there is always room in my heart for spanakopita. Initially, ambitious and energetic, I though it would be a suitable task to try and make my own phyllo. Realizing quickly that I am not a glutton for punishment, I choose to purchase a box and save my self some time.

Layering each sheet of phyllo, one by one, soft and silky to touch, I carefully brush each with a fair share of oil. So light and gentle, cool to touch. I could imagine wrapping myself in one of these sheets on a warm summers day. After placing the pan in the oven, the aroma that is carried throughout the house is filled with sharp flavors, savory, sweet. Caramelized onions, spring onions, and spinach. So rich and green. As I take a bite, my teeth gently pierce through the thin layers of phyllo, followed by fresh, inviting, wholesome spinach, creamy cheese. The combination is delightful. 

SPANAKOPITA RECIPE (print)
makes 8 - 10 pieces 

INGREDIENTS
1 tbsp butter
6 sprigs green onions, diced
1 large shallot, diced
2 lb frozen spinach, thawed and drained
1/4 cup parsley, chopped
2 eggs, beaten
1/2 cup feta cheese, crumbled
1/2 cup ricotta cheese
salt and pepper
14 - 16 sheets phyllo pastry
1/2 cup extra virgin olive oil
1/2 tsp coarse sea salt

Preheat the oven to 350ºF.

In a large frying pan add the butter, green onions, and shallot. Fry until the shallots have begun to caramelize. Add the spinach and parsley. Fry for another couple of minutes, releasing any excess water from the spinach.  Remove from the stove and strain the mixture. 

Add the spinach mixture to a large bowl. Add the beaten eggs, feta cheese, ricotta, salt and pepper. Combine and then set to the side. 

In a rectangular baking dish, brush the bottom with olive oil. Lay the first piece of phyllo pastry down. Don't be alarmed if the sheet has torn or is not perfectly straight. Phyllo pastry is very forgiving once baked. Brush the top of the phyllo with more oil and then lay down the second sheet. Continue in this manner until you have used half of your sheets, or 7 - 8. 

Spread all of the spinach filling on top of the phyllo sheets. Layer a sheet on top of the spinach and then brush with olive oil. Continue in this manner until all of the sheets have been used. Sprinkle sea salt on top. 

Before you bake the spanakopita, precut 8 - 10 slices. The phyllo pastry will be much more difficult to cut once it has baked. Bake in the oven for 25 minutes, rotating the pan halfway through. Once finished, remove from the oven and serve warm.

Can be kept in the fridge for up to 4 days, and in the freezer for up to 3 months.