Cinnamon Poached Pear Cakes

Sunday and I have a love affair going. It's no secret. I long for the day in the week when errands have been crossed off, work has been set aside for another day and I can just get lost in my kitchen. Sunday dinners are my favourite meal of the week because I have time to throw my love into it. My heart steers my actions, my actions follow along. And this Sunday was the same as those before it. One step blindly following the other with familiarity as it's guide.

I heard the alarm clock go off and as quickly and gently as possible reached over to quiet the morning noise. I knew my wife had a wedding shower to attend and we had limited face time with each other, so I soaked up the morning and hoped it would bleed into the afternoon. Wishful, maybe. I love the serenity of Sunday mornings and the only sound I want to hear are the birds chirping in the forest out back and my wife softly breathing beside me.
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Pavlova Two Ways: Vanilla-Scented Strawberry and Raspberry Compote with Crushed Pistachios

It's amazing how long a regular work weeks feels following a week cut short from a holiday. The standard five day work week, normally so ingrained in all of us that our internal clock goes off at 5pm sharp on Fridays, feels instead like an eternity. By the time I pull in my driveway Friday night, I feel like raising the flag and surrendering.

Thank goodness for weekends.
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Spiced Carrot Cake with Orange Cream Cheese Frosting

April is caught in the revolving door between warm days and cold nights, looking for an identity to cling to and take home. The bitter early mornings of winter have been ushered aside as the sun takes its post earlier each day. The afternoon warmth beats down harder and longer after a long hiatus and climbs into the early evenings alongside us. And brings hope.

We love everything about this time of year. The long walks with our dog after work, which change in length and appearance depending on the weather. The photo shoots at dawn and the way the sun dances on the horizon, just out of reach. And cooking and eating in the natural light. We spend the better part of winter locked in her grasp and stuck inside that the first chance to get out is welcomed with open arms. 
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Lime Cheesecake Tartlets

The temperature outside has been flirting with us for days now. This winter has been particularly long and rough and my wife and I are are clinging to memories and pictures from last spring to remind us of the potential in store. Fresh flowers, herb gardens and picnics in the backyard with seasonal finds that have hibernated since the end of last spring. Like us.

The snow outside melts just long enough to give us a glimpse of the green grass beneath it when another wave hits down and smothers all hope of an early spring. One storm after another that does more than paint the yard white, it muffles our energy and affects our spirit. Temporarily.
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Australian Anzac Cookies

There is something unique and rewarding about making food for people you care about. I love sneaking away and escaping to the kitchen to work on recipes to share with family and friends. When I'm jotting down notes or chopping food I can almost see the second hand on the clock slow down and freeze in mid-motion. Time stands still whenever I'm alone with my thoughts and the food I'm working with.

Last night was a normal night in my household. We were finishing up dinner and my wife reminded me that her mom and aunt were coming for a visit today around lunch. My wife has many talents but cooking isn't one of them. Don't get me wrong, she can cook but she doesn't enjoy it. That's my role. Since I'm away during the day I asked her what she wanted for lunch and decided on a few simple recipes.

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Molten Chocolate Cupcakes

Each day when the sun breaks through and the temperature begins to flirt with us, we momentarily escape from winter's grasp and envision the beauty and charm that accompany spring-like weather. We head to bed at night with promise that tomorrow will be just as tantalizing and bring even more hope. That's when winter gathers all her energy and power and reminds us that we're not in charge. 

Today was one of those days. We woke up to the sounds of mother nature beating on our windows and the snow blowing fast and hard. The coffee that usually warms us from the inside out was no match for the fury outside. It was cold and blustery and everything I didn't want to face today. I felt like crawling back to bed and tucking the duvet under my feet and pulling the covers as tight as possible. 

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Lunch Box Memories: Jam Muffins

I used to get a muffin in my lunch box as a kid. It was part savoury recess treat and part dessert. To be honest, I think I was more interested in the cool lunch boxes than the food back then. I remember my mom and I would head out minutes prior to Labour Day to pick up school supplies and grab a fancy lunch box and backpack. The boxes back then came with lithographed images and had all your favourite comic book heroes on them. They also should have come with a warning that the image on your box may get your ass beaten at school.

I used to love getting to school and at the first lull in the day reaching for my lunch box and rummaging through it. Peanut butter and jam. Check. Juice box. Check. And a cupcake. Sweet. Oh wait, it was a muffin. I never knew the difference. I did know that if it was a muffin stuffed with jam or chocolate or other sweet goodies, I could break it in half and use one half as a midday snack and the other half for dessert in the cafeteria. Seriously, how cool is that? A cupcake is what you think it is. Nothing more. A one-trick pony.
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Buttermilk Scones

Sunday morning is one of my favourite times of the week. Everything moves in slow motion and starts to resemble an era I've only read about it books or seen on film. Things were simpler, quieter and less frantic. It's the one day of the week I never want to escape from. I'd rather soak it up and digest it.

Sunday morning, I never want to leave.

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Lemon Sponge Pudding

My wife and I love to entertain. It's a great excuse to have friends over and steal memories from one another. I used to believe it was the food that made the night but I now know differently, it's all about the people you surround yourself with. Great individuals from different backgrounds with equally important voices to be heard. All of us unique as much as we are similar.

Last night we had a couple of friends arriving from Germany and spending the night with us. For them it was just their first stop on a two week vacation, but for us it was more than that. It was an opportunity to establish new beginnings and set them up for a trip they'll never forget. Whenever we have friends staying with us we like to give them some love and hospitality.
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Chocolate Soufflé

I don't remember the first time it started taking shape. I've been fascinated with food and for as long as I can remember I've always collected them. When my friends would collect sports cards or, dare I say it, coins (well, not my friends but somebody was doing it) I would be trying to get my hands on a new cookbook. Like a vinyl record, I couldn't wait to get it home and enjoy it. But after I get them they tend to sit for long periods of time. 

I still flip through them. I love the sound and feeling of the pages pushing one another over like dominoes. I'll grab a cup of coffee in the morning and look at the pictures for inspiration. Some of the images are straight up food porn, both tempting and mouth-watering. Now I don't usually recite a recipe or copy down main components of it. It's just not my thing. But I will use the recipe as my muse and flip the switch on it. 



I can remember the moment when I first saw this image of a souffle a few years ago and it has stuck with me. It wasn't chocolate but it was lovely enough to cling to one of the banks where my memory washes up to from time to time. It was a raspberry souffle that looked incredibly fluffy and light. To this day when I think of a souffle I think of that beautiful picture. It hooked me in. Big fish style.

The problem that stymied me was trying to make this lovely chocolate creation. I used to look at an image of a souffle and convince myself that it wasn't in my repertoire. It looked too beautiful, too scientific, too French. I thought there was a secret to the madness and I didn't hold the key to unlock it. So I passed on it. Again and again. But one day came when I threw caution to the wind and decided I would attempt to climb that mental mountain. 

I now regret all those years of waiting.


A great soufflé has to be light with a thick, creamy interior. Some chocolate soufflé recipes are made with cocoa alone, but I prefer a good quality dark chocolate incorporated with cocoa when I make mine and the results speak for themselves. The key is using the best quality chocolate you can buy, which goes without saying. The first bite will have you singing. It's really, really good. Almost orgasmic.


The really fascinating thing about making your own soufflé is watching them rise in the oven. It's the show before the main event. It's kind of like sitting by your window as a kid and eagerly awaiting for all your friends to show up. And they always did. 


The key in making the soufflé rise is brushing your butter in strokes upwards on the inside your ramekin or dish. It helps guide the mixture up and out, almost guiding it as it moves. And when it starts to inch up inside the oven you won't be able to contain your happiness. You'll always remember that moment the first time you make it.

If loving souffles wasn't bad enough, I also have this thing for chocolate. I crave it and usually can't get enough of it. It's the sweet and savoury aspect that locks me in. I'm hooked, and I don't see it changing any time soon. From the first bite to the last, this souffle satisfies those needs. It oozes chocolate goodness. It's rich and wonderful. 


The best part of a recipe like this is sharing it with your favourite person in the world. That's an easy one for me. My wife. She's off on a shoot today. She had to drive through a snowstorm to a destination a couple hours away, but I can't wait to have this with her when she gets back. The sweet finish to a great day!


From my kitchen to yours, happy eating!

Chocolate Souffle

The Goods:

• 3 tbsp. unsalted butter, melted
• 3 tbsp. cocoa powder
• 3 tbsp. sugar
• 3 large egg whites
• 50 grams dark chocolate (70% cocoa), grated
• 1/4 cup cold water
• 1 vanilla pod
• pinch of salt

Prep:

1. Brush the softened butter over the sides and bottom of the ramekin. For the sides, apply upward strokes to allow the souffle to rise vertically. Next, mix some of the grated chocolate and sugar and pour into one ramekin, shake it around so all sides are covered and dump into the next ramekin. Once both are coated, refridgerate until ready.
2. Using an electric mixer, beat the egg whites in a bowl until they are foamy. Add 1/3 cup sugar and beat gradually. Continue until the egg whites have medium-soft peaks.
3. Meanwhile, stir the chopped chocolate in a bowl over a saucepan with simmering water until melted. Remove from the heat. Add the water and cocao powder and  mix until combined and smooth. Fold a bit of the egg mixture into the chocolate mixture. Fold more, 1/4 at a time, until well combined.
4. Divide the souffle batter among the ramekins and, using a butter knife, level the the top so it's flush with the top of each ramekin. Wipe the edge clean.
5. Bake the souffles on a baking sheet until they lift up by an 1" or more, but are still moist in the middle, about 12 minutes.
6. Serves 2.

 
**This post made Foodbuzz Top 9!

Banana Cake with Cream Cheese Icing

This is one of those cakes that shaped my adolescence. Although I remember it fondly as a banana loaf, the substance of the cake remains the same. I can taste the memories every time I see a recipe or a picture of it. When I bite into it I get transported back in time to my childhood home sitting outside with the warm sun christening each piece I eat. For the longest time, these were the best days of my life.


There are so many brilliant modern cakes today with layer upon layer of fondant and decorations. And that's great. There's a time and place for those, absolutely. When it comes to cakes, I prefer the classics. I always did. The simple, moist and flavourful cakes that hypnotize a household with the aroma that escapes from the oven and tracks down every person in the place. One by one knocking on the door of your senses and awakening the child within.

Fresh out of the oven

The first time I had a banana cake I was young. It came out of the oven and it was hot, fresh and smelled too good for words. My mom made me wait a few minutes before eating it. She said it was to prevent the roof of my mouth from burning but I know better. It was a lesson in patience. I failed. Due to my incessant pleading she sliced off a small piece and spread a thin layer of butter on it. Surely I had died and gone to heaven. I'll never forget the taste, and it's one of the reasons I make recipes like this today.


Watching the banana batter puff up and explode in the oven is a sight I'll never grow tired of seeing. The soft gooey mixture browning with increased exposure in the oven and eventually forming a soft but crisp top. A simple press down on the cake and bounce back and I know it's good to go.  Now I only need to practice the patience I was taught years ago and wait for it to cool down before proceeding. This is still the hardest part.

The first slice from the cake, always the best.

Once fully cooled I add the cream cheese frosting over top. Spreading back and forth until I have a nice, thick layer of heavenly goodness covering the cake. A lovely contrast of colours and complement of flavours. A bit of simple luxury in the madness of our lives.

This is why patience pays off. Finally, after the oven is off and the cake has cooled down and the camera is put away I can finally enjoy the fruits of my labour. The cake is creamy and moist and unbelievably tasty. I had this for breakfast today. I think I'm going straight to hell when I die. Life shouldn't be this decadent first thing in the morning. 

Happy eating! Happy holidays!

Banana Cake with Cream Cheese Icing

The Goods:

• 4 ripe bananas, mashed
• 3/4 cup sugar
• 1/2 cup light brown sugar
• 1/2 cup buttermilk
• 3 eggs, room temperature
• 1/2 cup sour cream
• 1 tsp. vanilla
• 2 cups all-purpose flour
• 1tsp. baking soda
• 1 tsp. salt
• Cream cheese icing (recipe below)

The Prep:

1. Preheat oven to 350 degrees. Grease and flour an 9" x 2" cake pan.
2. In a small bowl , whisk together flour, baking soda and salt and set aside until later.
3. In a large bowl, mix sugar, brown sugar and mashed bananas with electric mixer on lowest speed until fully combined. Beat in eggs, one at a time. Add the buttermilk, sour cream and vanilla. Mix until smooth
4. Add the flour mixture while mixer on low speed. Mix until combined. Pour the batter into the pan and bake for 45 minutes or until a wooden skewer or toothpick inserted in the centre comes out clean of batter.
5. Remove from the oven and place on a damn towel to cool for 15 minutes.

Cream Cheese Icing:

• 6 ounces cream cheese at room temperature
• 6 tbsp. unsalted butter, room temperature
• 1 tsp. vanilla
• 2 cups sifted icing sugar
• zest of 1 orange

1. In a medium bowl, cream together the cream cheese and butter until light and fluffy. Mix in the vanilla and then stir in the icing sugar, gradually, until smooth.

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