Lemon & Herb Roasted Chicken

I was staring up at the moon last night as it took its familiar place in the sheet of black canvas overhead. It was full and bright and lit up half the neighbourhood with her glow. And I was thinking about my wife and wondering if she was looking at the same moon from a thousand miles away.


Ever since I've known her, my wife always points up at the moon whenever we're outside at dark. She'll comment on how big and beautiful it is and she'll say it's a thing her mom and her have in common. No matter where in the world she is, that's the one common thread that keeps them bound together. 


So with my wife away this week and the common occurrences no longer common, I stick close to familiarity wherever I can find it. And I relish the chance to do the things we normally do because it keeps her close, at least it feels that way. And before bed each night I look over at the plump pillow that normally holds her shape and smile as a stream of light from the moon shines through the window and keeps me company.

Continue Reading...

Lemon, Blueberry & Coconut Cupcakes

The breath of spring's arrival brushes my skin in the afternoon these days, reminding me of her impending visit. The signs are there, albeit hidden most days. The lighter evenings and longer days remind me of a story I've read a few times before. Although the usual tell tale signs are hibernating, it's obvious to me that she stands among us. And it's a beautiful sight.

I see people smiling longer than usual. Smiling at all. The grass is stretching in my backyard and fighting for the rays of sun that touch down for hours upon hours. I'm noticing neighbours who have all but disappeared for four to five months leaving their houses and walking their dogs. Cute little dogs. And I feel that breath. Warm breath.
Continue Reading...

Lemony Eggs Benedict with Arugula

There was this fantastic spot for brunch in Toronto a few blocks from where I grew up.  It landed a couple of blocks from uptown, where money flows like water. We lived nearby, partly due to luck and part circumstance. Either way, we were surrounded by more options than one really needs. And every time a place lay claim to being the "in" spot, a new one appeared and took the title with a flurry. 


Oliver's, if the story is correct, was started by a man who used to deliver quality food to local businesses at lunch and his food was such a hit that he decided to open up a restaurant in the same area. Lucky us. The one downside of growing up in an area where people are seen to be seen, are the lineups that form outside one of these new hot spots. Nobody stood a chance with the aroma drifting from the front windows, which were usually swung open during the spring and summer. Any passerby was stopped dead in his tracks as soon as the scent of fresh baked goods hit them. 

Growing up I used to follow my parents whenever they went out for breakfast, brunch or lunch. This was one of the perks of being a kid. And when my parents said they were heading over to Oliver's for breakfast, I was at the door and ready in a flash. This wasn't the kind of breakfast I had at the local greasy spoon, this was elegance on a plate.


I remember the first time I slid into a booth and followed my mom's order with, "I'll have what she's having." It came out of my mouth fast and hard and for a moment I felt all grown up. The standard bacon and eggs, forever the heavyweight breakfast in my house, was about to be replaced. The "in" breakfast was about to have a new contender for the title. 

Eggs Benedict was delivered to our table and I probably stared at it for a good minute or two. It almost looked too pretty. The eggs sat atop the English muffins like a bird in his nest. Besides, poached eggs were new to me and I had never tasted real hollandaise sauce before.  After another moment or two I cut into the eggs with my knife and as soon as the yolk released all of its charm, I knew things were going to change. Move over standard breakfast fare.


The sauce was hypnotizing. The bacon crisp and salty and the eggs perfectly done. It was just the right combination of flavours all in one beautifully presented package. I probably ate it in record time and I could tell from my parents face that their brunch bill was about to be a bit more expensive each week. Another perk for the kid.


I must have ordered Eggs Benedict every time I followed my parents out for breakfast after that moment. And that has followed me long since that restaurant closed down. Eggs Benedict is sinfully good and one my most cherished ways to spend a weekend morning. I make it slightly different than the one I first tasted, but the feeling that sweeps up over me is the same every time. 


Happiness.


From my kitchen to yours, happy eating!

Lemony Eggs Benedict with Arugula


The Goods:

• 2 large egg yolks
• 1 tbsp. lemon juice
• 1 tbsp. water
• kosher salt and cracked pepper
• 1/2 cup unsalted butter, melted
• small handful fresh arugula
• 4 thick slices of bacon, cut in half
• 2 English muffins, split in half
• 4 poached eggs

Prep:

1. Preheat oven to 425 degrees. Place the bacon on a parchment-lined baking sheet and cook for about 6 minutes a side, until slightly crispy. Transfer to paper towels to drain.
2. Using a blender, make the hollandaise sauce first. Combine the egg yolks, water, lemon juice and a pinch of salt. In a small saucepan or microwave, melted the butter. Start up the blender and while it's running, slowly add the butter through the vent at the top and continue to blend until the sauce is thick. Season to taste. Pour the sauce into a bowl and cover and set aside.
3. Poach the eggs and keep them warm in hot water.
4. Toast your English muffins and then place 2 halves on a plate. Top each with some fresh arugula, 4 bacon halves and a poached egg. Spoon a couple tablespoons of hollandaise sauce on each and serve.
5. Serves 2.

Continue Reading...

Memories in Every Bite: Glazed Lemon Loaf

When I was a little kid I used to frequently see a loaf of banana bread sitting on the kitchen counter, just out of my grasp. To me, banana bread was like candy and I would eat the entire pan if I could only touch it. We didn't have step stools, at least not to my recognition, so I would gather as much steam as possible and try a running jump onto the counter. On the rare times it worked, my fingers would slip off the counter as quickly as they grabbed it. I was going to have to wait until I was handed a slice.

After dinner, or before if I was extremely lucky, my parents would heat a slice of the light, fluffy loaf and slather on a bit of butter and hand it to me. After a few bites I would ditch the fork for my hands. It was much quicker that way and I wasn't born with patience. I'd finish the slice before my mom was finished wrapping the loaf back up and I would stare at the few crumbs left behind on the plate. Those too were gone in a manner of seconds.
Continue Reading...

Lemon Self-Saucing Pudding

I often wax poetic about my love of heart-warming comfort foods that help my family steer the winter months safely. That same affection can be applied to fresh out of the oven desserts as well. Those special warm winter treats that satisfy my sweet tooth cravings and add a sense of warmth to the entire house.

This pudding handles all my needs. It triggers an avalanche of happiness because it's super simple, really tasty and a brings citrus tang to another level. Plus, it's incredibly comforting. How easy is this to make? This pudding is clever in that it separates as it bakes. You read that correctly. It separates leaving two distinct layers: a fluffy and slightly crisp sponge top and a liberal sweet and tangy lemon sauce.



Continue Reading...

Vanilla and Lemon Posset

I made this dessert once years ago and then completely forgot all about it. That says more about my memory than the quality of this dessert. This could very well be the easiest dessert you've ever attempted and yet the result is elegant enough to tell your guests you spent hours on it. It's soft and rich and refreshing. It's also absolutely fantastic.

Recently I tripped over the recipe and it awakened my memory. I recalled a sweet, tangy and refreshing dessert and flavours that bounced ar ound on my tongue. It was a citrus delight to my senses and I had to make it. That's just what I did.

Continue Reading...