Homemade Gnocchi with Blush Sauce

Sunday night settles in on us slowly. It`s a day that feels like a visit from family, relaxed and comfortable and unassuming. It's the one day of the week that has its own identity and mood. The stress of the week slowly trickles off our shoulders with each passing hour as we breathe in and breathe out. Exhale and escape. I'm reminded of the freedom that awaits me whenever I greet the light of the day. 

We wake up a bit later than the other days and I fight back the morning as the covers hold on tighter. I can see my wife dreaming, the beautiful sunshine splashing on her face. It`s really the perfect way to start the morning. Late, relaxed and without plans pulling at us. I need just a shot of coffee to help get the day started.

Continue Reading...

Leek, Potato & Bacon Soup

It was early afternoon and the wind outside was cold and gaining momentum. I heard a loud noise that was quickly followed by another. Some of our chairs were toppled by the strength of the wind. The air was equally cold and quickly turned the remaining snow in our driveway into a hard patch of ice. It was a day meant for staying inside huddled by the fireplace. It was the perfect day for soup.

I told my wife that I was going downstairs to make a batch of soup to keep us warm. I opened up the kitchen curtains to shine some light in and quickly started peeling vegetables. Making soup takes time and can't be rushed. It's as much about the process for me as it is the food. Stripping and washing the vegetables and chopping in an almost rhythmic beat.
Continue Reading...

You Say Potato, I Say Potato Cake

Last night was a late night. My wife had some girlfriends over and like any good get together it didn't finish up until the early hours. After the necessary clean up and settle down it was fast approaching a time we don't see very often anymore. As is almost always the case, a late night usually means morning recovery and a later start time. That was my morning today.

I was laying awake in bed after the sun connected with my face long enough to pry my eyes open. I adjusted to the light in my eyes and started thinking about what we had in the house that I could make for a late breakfast. My wife wasn't very hungry so I figured a quick and easy dish was in order and I knew I had plenty of potatoes to satisfy those requirements.

I never sacrifice weekend breakfast no matter how late or rushed I am so I started the coffee maker and got to work grating potatoes into a heavy tea towel before squeezing out all that excess water. It's amazing how a potato can transform once you shred it and lose all that liquid. It becomes soft and delicate, in a way. You can then make so many different varieties of potato cakes and they're all equally fantastic and tasty.

When a couple tablespoons of the potato mixture hits the hot pan with oil literally dancing the transformation is quick and nearly complete. It immediately sears and crisps the side that's pressed against the pan and the aroma jumps out of the pan and fills my senses. The finished product is crispy on the outside and yet so soft and luxurious inside. One bite after the other and always with the same result.

I make a mustard drizzle that's both sweet and tangy. A combination of Dijon mustard, red wine vinegar, sugar, lemon juice and olive oil. I hold off the salt because the Serrano ham is salty enough and I find even saltier when fried until crispy. The mustard drizzle balances that saltiness and the consistency is just thick enough to hold on to the thick potato cake.

I've served these cakes with smoked salmon and beef, mixed with feta and goat cheese and this time tried it with the different texture the ham had to offer. I'll keep mixing it up because it keeps rewarding me with great flavour and great taste. Super fresh ingredients that stand out naturally.

I only started making variations of these cakes after discovering the genius of Bill Granger a few years ago and I can honestly say that it will always be a part of my weekend breakfast routines with my family across the ocean from where it all started.

Potato Cakes with Crisp Serrano Ham and Mustard Drizzle

Lemon-Garlic Potato Salad

I love a great tasting potato salad. Creamy, vibrant and utterly delicious. It is the perfect side and pairing for a summer picnic and barbecue. It's often paired with a crispy BBQ chicken or equally welcome with a stay-at-home sandwich. Comforting and pleasing. There are countless recipes and flavour options available and you can't go wrong whichever way you choose. Let me add one more to the argument.

I love adding a big spoonful of this recipe to the side of a plate and a sandwich on a weekend afternoon but I've always been known to throw a bowl of this on the table when I'm grilling up something zesty and spicy. I can make a bowlful and snack on this, which I do when I have a big bag of beautiful potatoes sitting around that are urging me to get to work.

The best thing about this recipe is the time it takes to bring it all together. If you have 30 minutes to spare, you can make this salad. 30 minutes and someone will be singing your praises and patting you on the back. Not bad at all. Just remember these three key points:

1. The kind of potato you use matters. Use high-moisture varieties like Russets or Red potatoes. 
2. Cook the potatoes carefully. Fork-tender and take it off the heat and drain right away.
3. Dress the potatoes while they're still nice and hot.

Whisk together the ingredients in a one bowl and pour off the tender potatoes in another. The real secret to a great potato salad is dressing the potatoes when they're hot. Potatoes are most-absorbent when they're hot, so season immediately and dress right away. After that, you're good to go. If you want warm potato salad you can serve it immediately, but you can cover and put it in the fridge to cool it down as well. Two options, both winners. The people you serve this to will demand you email them the recipe. They'll also make sure you bring this to every gathering in the future.

Lemon-Garlic Potato Salad

Yields: 4-6

The Goods:
1 lb. Russet potatoes, cut into bite-sized pieces
1/2 cup mayonnaise
1/4 cup Dijon mustard
2 lemons, juice and zest
3 eggs, hard-boiled
1 medium red onion, thinly sliced
1/2 tsp. cayenne
2 tbsp. capers, drained
Kosher salt & freshly cracked black pepper
4 cloves garlic, roasted and finely chopped

The Prep:
1. Place the potatoes in a large bowl and cover by 1-2 inches with cold water. Add 1 tbsp. of salt and bring to a boil over high heat. Cook until fork-tender, about 12 minutes. Drain well.
2. Combine all other ingredients in a medium bowl and season with salt and pepper. Add the hot potatoes and mix well until fully coated.
3. Season again to taste before serving.

A hint of spice and crazy flavour!