Author Archives: saltandserenity

Being Present in Newfoundland: Part 1

You know it’s been an awesome holiday when you leave thinking about how soon you can return again. We usually go to New York City each fall with our friends “The Grizzlies.” I have written about our previous sojourns to Manhattan with them in this space, here and here. This fall, Mrs. Grizzly suggested we stay in our own country and visit Newfoundland instead.For some reason I have always attributed the quality of quirkiness to Newfoundland and it’s citizens. This most likely stems from hearing promotional ads on TV announcing upcoming stories on that night’s news. “That’s 10:00 tonight on The National, 10:30 in Newfoundland.” Newfoundland’s time zone is just one of those unique things that makes it special. It veers from the regular standard time zone system by a half-hour. No other state or province in North America deviates from Coordinated Universal Time (UTC) on the half-hour. Curious to see if my perception of “quirky” Newfoundland met reality, I told Mrs. Grizzly I was up for it!

I have never visited any other place where the locals are so friendly. Everyone we met was eager to share with us his or her opinion of what we needed to do, see, eat and drink. Upon arrival at our hotel in St John’s, the receptionist at our hotel sent us off to a great lunch at The Merchant’s Tavern. Owned and operated by the team behind Raymonds restaurant, the talented duo of Jeremys, (Charles and Bonia) have done it again!

Newfoundland is blessed with amazing access to fresh seafood, wild game and produce. The Merchant Tavern has taken advantage of this and adopted a sustainable approach to dining, foraging and sourcing locally grown ingredients.

For my main course, I scarfed down possibly one of the best pasta dishes I have ever eaten: Ricotta Cavatelli with Braised Lamb and Merguez Sausage. Savory, a bit spicy and salty in the very best way possible, with fresh peas and mint to add a perfect verdant freshness, I will be thinking about this dish for a very long time. The nuggets of toasted breadcrumbs that topped the pasta stayed perfectly crunchy as they tumbled down to the bottom of the bowl and soaked up all the rich sauce.
Our waitress heard that we were hiking to Signal Hill that afternoon. She suggested we take the trail that ends in the historic fishing village of Quidi Vidi. (Pronounced “Kiddy Viddy“, as much fun to visit as it is to say!) Her boyfriend works at The Quidi Vidi Brewery, where they make lager brewed with water from 25,000-year-old icebergs. Every Friday at 5:30 they host a kitchen party featuring a live band and fresh seafood chowder. The place was packed when we arrived and The Brew Crew band was in full swing.

Somehow, even with our bellies full of cod chowder and Iceberg beer, we still
managed to be hungry for dinner and headed off to The Reluctant Chef. They serve a five-course set tasting menu with optional wine pairings, carefully selected to go with each dish. No surprise here that we opted for the wine pairings, but truthfully, by the fourth course (and glass of wine), we were no longer able to discern whether or not the wines were oaky, flinty or earthy, nor did we really care. They all tasted good though! The Thai soup and the lamb were truly outstanding. The dessert was beauiful to look at but a little too bitter for me.

The next morning, after fortifying ourselves with a hearty breakfast, we headed off to the St. John’s Farmer’s Market, where I had a chocolate dipped oat cookie, finished with a sprinkling of fleur de sel, that had my name all over it! I am still daydreaming about it. I plan to recreate it as soon as possible.
We headed back to Quidi Vidi for lunch at Chef Todd Perrin’s “Mallard Cottage“. Chef Perrin captured my attention on the first season of Top Chef Canada when he bravely cooked a “seal flipper slider” (on a chive biscuit) for the judges. (Spoiler alert, it didn’t go down too well!)

He has restored one of the oldest buildings in Newfoundland and created a charming rustic spot, featuring an impressive brick and stone fireplace in the center of the dining room, that my husband, a card carrying pyromaniac, greatly admired. Chef Perrin is cooking Newfoundland comfort food taken to the next level.Pulled pork on cornbread was sweet and tangy and served with fresh lettuces from Lester’s Farm, just across town.Mrs Grizzly had scallops pulled fresh from the ocean.Chef Perrin reimagines traditional Newfoundland dishes, like the salt cod cakes that my husband immensely enjoyed. We asked our waiter about the “Cake plate” on the dessert menu. He informed us that you can fill a small plate with as much pastry as you can manage, all for $10. We send Mr. Grizzly to the dessert table and he accomplished the task admirably. Our favourite was the caramel apple coffee cake. After lunch we waddled off to hike up to the Cape Spear Lighthouse National Historic Site.Set high on a rocky cliff, on the most easterly point of land in North America, the Cape Spear Lighthouse provided an important approach light to St. John’s harbour for more than a century. Kind of cool to think we were standing where Canada begins (or ends, depending on if you are facing the ocean or the land!). Watching the waves crashing on the rocky shore, you can appreciate how terrifying it would have been to be approaching by boat at night.

For our last night in St John’s we had a wonderful dinner at Saltwater Restaurant. We really had no idea that Newfoundland is in the midst of an incredible restaurant renaissance. Meal after meal we were served rustic East Coast food, elevated from it’s humble roots. Comforting and familiar, yet completely new.

You really get to know your friends intimately when you travel with them. We had a 5 hour drive, early the next morning, from St. John’s to Farewell, where we were catching the ferry to Fogo Island. After dinner we stopped at the corner store to stock up on Mr. Grizzly’s road trip essentials. Twizzlers, All- Dressed Chips, Classic Cheetos, Jalapeño Cheetos, Peanut M&M’s, Beef Jerky, Peanut Butter Cups and a large bag of Sour Gummi Worms completed his shopping spree.

Stay tuned for the next instalment of Being Present in Newfoundland and find out how we survived our road trip.

Spicy Roasted Tomato and Corn Soup

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It strikes me as quite ironic that while we consider the cracks and crevices in the skin of
heirloom tomatoes beautiful and even desirable, the same qualities in the skin of an aging woman are not. Yet I digress. We’re here to talk about tomatoes, not the skin of mature women. There’s enough conversation about that topic everywhere we turn these days.
I feel as though I have eaten my weight in heirloom tomatoes this summer. I buy them every time I see them, which has been every few days over the past 6 weeks. The local supermarket near my cottage has been carrying them all summer. Heirloom tomatoes just taste better than hybrid tomatoes. There are actually a few reasons for this. Most heirloom plants produce only 2-3 tomatoes. What that means is that all the energy of the plant is concentrated into fewer tomatoes. Heirloom tomatoes have more locules, those little cavities in the tomato where the seeds are housed, than hybrid tomatoes.According to Christopher Kimball of Cook’s Illustrated, the seeds are the most flavourful part of the tomato. “It turns out the seed in [the tomato] jelly … has three times more flavor compounds called glutamates than the flesh, so when you seed the tomato… you’re actually throwing out most of the flavour.”

Mostly I have been slicing the tomatoes, sprinkling them with salt and basil and just eating them that way. Some days I get fancy and dice them up, mix with a bit of garlic, olive oil, coarse salt and basil and let them macerate for about an hour. Then I toss the tomatoes with some hot pasta and grated Parmesan cheese. The other morning there was a bit of nip in the air, before it rose to 30°C (86°F), and I started craving something roasted. I was over raw.

This soup was inspired by a roasted tomato and corn soup created by blogger Adrianna Adarme, over at PBS’s food blog, Fresh Taste. if you can’t find heirloom tomatoes, just substitute some large beefsteak tomatoes.

The spice in the soup comes from a combination of of heat sources: jalapeño, ancho chile powder and a bit of cayenne. Some cumin and smoked paprika round out the seasoning. The sweetness of the corn is a perfect complement to acidic juicy tomatoes. I pureed the soup and then strained it for an extra velvety texture. This is the perfect transitional soup to help you manage the difficult shift from summer to fall.

Click here to print the recipe for Spicy Roasted Tomato and Corn Soup.

Family Reunion

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Most of the time I am proud to call myself a Canadian, but once in a while somethings comes along that makes me wonder, “What were we thinking?” The good folks over at Lay’s Canada dreamed up a contest called “Lay’s Do us a Flavour.” People from all over the country sent in their ideas for new potato chip flavours.

Here are the four finalists:

I had the chance to try these new flavours along with 9 other wild and wacky chip creations last weekend at our Family Reunion, in a blind chip and beer tasting. More about that event later!

I have written about previous reunion weekends here and here. This year our numbers were down. Only 34 were able to attend. Two of my cousins had new babies (born one day apart!), so they were otherwise very busy and couldn’t make it. My aunt from Philly was also absent due to some health issues, so her kids stayed behind to be with her.

The reunion officially started on Thursday afternoon, but two sisters and their families showed up 24 hours early. One of them arrived with all the fixings for an amazing fish taco dinner, and the other one turned up with 2 dozen Na dege macarons, so we happily started our party early. Another sister and her family showed up Friday morning, 18 hours late. The last sister showed up with her family on Friday night, almost 30 hours late. (That’s 4 sisters if anyone is counting… yes I am blessed) My brother and my mom arrived Thursday afternoon, exactly on time! I guess at least one of us was listening when mom taught us about party etiquette. All, whether early or late, were welcomed with a happy heart and open arms.

The first event of the weekend was a swim marathon on Friday morning. My baby sister, brother and I have been doing the swim for almost 10 years now. We swim from our dock to an island across the lake, a 1.6 kilometre odyssey. The man who owns the island is a heart surgeon so we know we will be taken good care of if something goes awry. This year we had the largest contingent yet, with 9 of us taking the plunge. We had 2 kayaks paddling along side to keep us company.

My cousin Brett took off at warp speed, dazzling us with his front crawl. We tried to tell him that the swim is meant to be a social time, not a race, but he was training for a triathlon, so he left us in his dust. The rest of us performed a passable head-up breaststroke at a leisurely pace.

That afternoon we all gathered at the dock for tube rides. “The Captain” (my husband) takes it as a personal challenge to tip the tube and dump all his brother-in-laws and nephews and nieces. Many people think that it would be swell to have a doctor in the family. But those people would be wrong! What you really should be wishing for is a kindergarten teacher in your clan. My sister Bonnie teaches senior kindergarten. She was so clearly in her element this weekend, planning all the activities, corralling us into teams and keeping us on schedule.

Late afternoon we gathered on the lawn for a rousing game of “Donuts on a String.” It’s harder than it looks!Saturday morning we played “Amazing Race – Smiths Falls Edition.” We were divided into teams and went off on a car rally-treasure hunt to the charming town of Smiths Falls, Ontario.

Our first challenge was to visit The Smiths Falls Public Library and find a children’s book about goats, bunnies, cows or aliens! We were required to take a picture of at least 3 team members snuggled up together reading the book. We were challenged to stop by the supermarket and search for the most calorie dense food. One team felt confident with their choice of butter tarts, but my brother-in-law Brandon came up with a jar of goose fat. Goose fat trumps butter tarts!No visit to Smiths Falls would be complete without a visit to Canadian Tire. We were asked to take a picture of the 7 things you would want to have on a desert island.

Obviously a boat would be good so you could get off the island! Failing that, if you had to stay awhile, a portable toilet would come in handy.For the final challenge of the day we were sent to McDonalds. With a budget of $10 we were able to purchase any items we wished and creatively combine them to craft a new menu item. My nephew Jacob was the judge and not surprisingly, he felt a little ill after sampling these imaginative concoctions.Saturday afternoon was time for the chip and beer tasting, also organized by Bonnie. It was a blind tasting. The table was set with all the chips and beer, without packaging. We were each given our tasting sheet and had to complete the assignment!I teamed up with my sister Jody, who is blessed with super human taste receptors, and we got 9 of the 13 chip flavours correct. Let me just say that it is wrong to add simulated meat flavours in any form to potato chips. Some were quite vile. Everyone loved the “Balsamic Vinegar and Sweet Onion” chips. No one was surprised to learn they were made by Miss Vickie’s. She knows how to make good chips!

After all those chips we needed a good cocktail to cleanse our palates.With 14 grandchildren, my mom (Mop Mop is what the kids call her) is a pretty lucky lady! We gathered them all up for a photo.For our final evening program, my sister Jody organized a family reunion version of “Heads Up.”We succeeded in making more treasured memories for everyone and tired a few family members out in the process!

Buzzing About Cold Brewed Coffee

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I arrived at the coffee party a little late in life. I didn’t start drinking it until I was in my late 30’s. Now I start each day with an extra-hot skim milk latte (made in my beloved Nespresso machine, and no, they’re not paying me to say that!) Up until a few weeks ago I would have told you that I really didn’t like iced coffee at all. It always tasted too bitter to me. But then my daughter was visiting for the weekend and made a pitcher of “Cold Brew” coffee. One sip and I was hooked. So smooth, like drinking liquid velvet. No bitterness at all. In fact it tasted slightly sweet, even though I hadn’t added any sugar.

There’s been quite a bit of buzz going on about “Cold Brew” coffee. It’s not the same thing as iced coffee. We’re talking about a whole different kettle of fish here. Iced coffee is prepared by brewing strong coffee, chilling it and then pouring it over ice. Cold brew is prepared by saturating coarsely ground beans with cold water and then letting it sit at room temperature for 12-24 hours. Then it is strained and served over ice.

In the first instance, heat is doing the work of extracting the flavour from the coffee. In the second instance, time is doing all the work. When time replaces heat, the resulting coffee is much lower in acid and has a natural sweetness and smooth finish. Why does this happen?

If you slip on your lab coat for a minute and join me for a science lesson, I’ll explain. Coffee is comprised of many chemical compounds. One group of these compounds is known as chlorogenic acids, a key contributor to coffee’s characteristic bitter taste. Chlorogenic acids do not dissolve as well in cold water as they do in hot water, which means that cold brew coffee tastes less acidic. There’s a bit more chemistry involved, but that’s the gist of it.

Feel free to add a bit of milk or cream for a luxurious treat. If you like it sweeter, add a bit of simple syrup, as plain sugar will not dissolve very well in a cold liquid. Simple syrup is basically equal parts of water and white sugar, boiled until the sugar dissolves and then chilled. I always have a jar of it in my fridge. It keeps forever, and you just never know when your sister will stop by with all the fixings for fish tacos and your brother-in-law, an amateur mixologist, will want to whip up a batch of margaritas to drink with the tacos.There are several pricey contraptions available on the market for making cold brew coffee, but really, all you need is a large pitcher or mason jar, coffee beans and a grinder (or coarsely ground coffee) and a strainer lined with cheesecloth or a coffee filter. Grind the beans coarsely. Finely ground beans lead to a cloudy brew. The ground beans should look like this:Place the beans in a large container and cover with cold water. I like a ratio of 1 1/2 cups of ground coffee: 8 cups cold water. I used a fancy glass pitcher because I knew you were watching.Stir the grounds, cover the jar with some plastic wrap and leave it on the counter for 12-24 hours. Strain through cheesecloth or a coffee filter and store, covered, in the fridge. It will keep for up to 2 weeks.

Click here to print recipe for Cold Brew Coffee.

Feel free to add milk, cream or even blend it with vanilla ice cream for an amazing coffee milkshake.

Peach Berry Crisp and the difference between sons and daughters

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With summer fruit this perfect, it’s best to not mess with it too much. Keep it simple. This has been my go-to crisp topping since scrunchies and shoulder pads were all the rage. I love it on apples in the fall, pears and cranberries in the winter and strawberry and rhubarb in the spring. I always have a bag of the topping stashed in the freezer for a quick dessert. To thicken the juices in the crisp I like to use Minit Tapioca. Depending on the sweetness of the fruit I add between 2-4 tablespoons of sugar. I have made this crisp topping so many times I could practically prepare it in my sleep. But still, you need to pay attention. Here is my cautionary tale of what can happen when you go on auto-pilot in the kitchen.

A few years ago I made the crisp with fall apples and served it after dinner. My children dug in immediately. My daughter took one bite and said, “This is disgusting!!” I looked over at my oldest son. He was diligently shoveling in the apple crisp, but not at his usual alarming speed. With his mouth full he said, in a kind voice, “Well mom, it’s ok, but it’s not as good as usual.” I reached for his spoon and took a bite for myself. I almost choked. My daughter was right, it was horrible. I had been rushing around the kitchen that afternoon, trying to do too many things at once and I guess I wasn’t paying attention. I had mistakenly mixed the apples with salt instead of sugar. And therein lies the difference between sons and daughters. You can always count on your daughter to be brutally honest with you, while your son will soften the truth to protect your feelings!Warm from the oven or room temperature, this crisp is a wonderful way to pay homage to summer fruit.

Click here to print recipe for Peach Berry Crisp.

Summer Farro Risotto with Corn

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This is pure summer in a bowl. More accurately, it’s a love letter to corn. If all you’re looking for is a little fling with some boiled corn, slathered with butter and a dash of coarse salt, then this is not the dish for you. This is for someone who is in it for the long haul, willing to make a true commitment to corn.Essentially this is a corn risotto, made with farro instead of rice. The simmering liquid is a corn puree which adds the sweetest pure corn flavour imaginable. For crunch, corn kernels, red onion and bell peppers are briefly cooked and then added. The ripest local tomatoes are added for a fresh hit of acidity and verdant basil adds a welcome fragrant note. Some grated parmesan adds richness and salt.

As with any long term relationship, there is some work involved here, and it will get a little bit messy. No getting around it. Chop, dice, sauté, puree, and stir. It’s worth the effort, I promise. Start with some of the freshest corn you can find. Cut it off the cob and sauté with some olive oil and finely diced onion.Add vegetable stock to the cooked corn and onion and let it simmer until very soft. Then the whole lot gets blended and strained for a velvety corn puree. Once the farro is simmered in vegetable stock and drained, it’s time to roll. And yes, you will need to dirty two more pans. I warned you, corn love is messy.Time to introduce the intense corn puree to the farro. Let it all simmer away until hot and creamy.

Click here to print recipe for Farro Risotto with Corn.

Raspberry Coconut Cornmeal Shortcake

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It’s tough to improve on a classic strawberry shortcake when done well. Crafted from skilled hands, shortcake biscuits are perfectly light and tender, thanks to buttermilk and baking powder, while rich and flaky at the same time, owing to lots of butter.

But when messing with the classics involves the addition of coconut, I sit up and pay attention. I first heard about coconut shortcake from Chef Vivian Howard, on her PBS series, “A Chef’s Life.” She baked the shortcake in small cast iron pans and flavoured the whipped cream with basil, to pair with strawberries. I tried this variation a few weeks ago, at the height of strawberry season, but they disappeared before I could take a picture. Some of my guests loved the basil, others felt like they were eating pesto flavoured whipped cream.

Since we are thick in the middle of raspberry season, I decided to make them again. The coconut in this shortcake comes from 4 sources! Coconut milk, cream of coconut (the stuff they use in making pina coladas), large flakes of coconut and coconut extract. Coconut haters need not read any further. I decided to bake them in my mini Bundt pans because tiny treats are adorable. We let our guests assemble their own. Just slice the cakes and set out a big bowl of berries and some whipped cream.Open faced.Or with a lid.A dusting of icing sugar is always a good idea.These shortcakes are much denser than the traditional, but I loved that about them. Sturdy and bursting with coconut and cornmeal, they are perfect for soaking up all the berry juices and cream.

Click here to print recipe for Raspberry Coconut Cornbread Shortcake.

Green and Yellow Beans with Salami Vinaigrette

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I like to think of green beans as the little black dress (LBD) of the vegetable world. Just as versatile as a LBD, green beans can get get dressed in so many different ways. Accessorized with dill, celery and an apple cider vinaigrette, green beans are casual and ready for a backyard BBQ. Adorn them up with blood oranges, hazelnuts and a sherry vinaigrette, and they are perfect for a formal dinner (pearls optional). Tart them up with spicy chiles, almonds and a soy- honey dressing and they are all set for a hot date.

When the baskets at the market are spilling over with green and yellow beans I get very excited. That satisfying sharp snapping sound they make when you break off the ends tells me that these beans are fresh from the field.

Traditionally in North America, veggies have been portrayed as a minor character on the plate, letting meat take center stage. However, chefs around the world are beginning to inspire us to flip that view around. Let vegetables shine on the plate , but use meat sparingly, to add some acidity, richness and fat. This recipe was created by Chef Josh Keeler from Two Boroughs Larder in Charleston, SC.As I perused Chef Josh’s recipe, I did a double take reading the instructions. Put the salami in the blender. Really??? Remember that episode of The Chew when host Carla Hall wonders “Can you blend it?” and then proceeds to puree leftover chicken pot pie? Well, blended salami vinaigrette is way better than that. Surprisingly delicious. It adds richness and an unctuous quality to the beans. The pureed dressing is a rather vibrant orange colour, thanks to the paprika, but don’t let it scare you. Press on!

I decided to add a touch more salami , crisping up little cubes to use as a sort of meat crouton.The first time I made this we added chick peas to the dish to up the protein content. As my sister Bonnie says, “Chick peas make everything better.” For this photo shoot, I left them out.

Click here to print recipe for Green and Yellow Beans with Salami Vinaigrette.

Malted Chocolate Drumsticks

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When I came across a recipe for Malted Chocolate Ice Cream in Bon Appetit Magazine, I instantly knew that I must create it for my charming friend Marla. Her guilty secret is a wild passion for Malteasers (chocolate covered malt balls). While her husband Ed and I prefer to poison ourselves with Twizzlers, Marla has always preferred Malteasers.

I made the ice cream and transferred it to the freezer. While cleaning up I licked the bowl to taste. I was instantly transported back to my childhood. Totally reminiscent of the chocolate Drumsticks of my youth. Usually the corner store only stocked Vanilla Drumsticks, but once in a while they carried the cones filled with a light chocolate ice cream. This malted milk ice cream reminded me exactly of those. I knew I had to recreate them!

The base for this ice cream requires a dozen egg yolks! Luckily, Marla made us an incredible Lady Baltimore cake that used a ton of egg whites, so the yolks were just sitting in the fridge the next day. It was meant to be!The hot custard melts the chocolate. Before the liquid can go into the ice cream machine it needs to chill for a while in an ice water bath. While the ice cream was freezing, I tackled the cocoa-coffee crumbs. Bon Appetit magazine calls them “delirium inducing” and I have to concur!Cocoa powder, ground coffee, flour, melted butter, sugar and ground almonds are combined and then spread out on a cookie sheet and baked in the oven until dry and crispy.

A dip in melted chocolate and then a roll in salted roasted almonds, because that’s how we roll around here. Extra deliciousness. Sweet and salty is just an awesome combo.Malted Chocolate Ice cream is scooped and cones are filled. A final dip in more melted chocolate and a finishing touch of cocoa- coffee crumbs!!

Click here to print recipe for Malted Chocolate Drumsticks.

Grilled Zucchini Halloumi Chickpea Salad

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We’re not big on celebrating the “Hallmark Card Holidays” in our house. Valentines Day is just an excuse for me to bake, blog about and then gorge on photo shoot leftovers of gorgeous heart shaped cookies like these, or these or especially these!! Not that I really need a holiday excuse to bake cookies.

Mother’s and Father’s Day are customarily observed with the perfunctory card and a big hug. So imagine my surprise this year when each of my 3 children, totally independant of each other, presented me with gifts. Two days before, my youngest son gave me a delicate sterling silver chain bracelet. On Mother’s Day my oldest son handed me an impeccably wrapped and ribboned box that contained an elegant hand blown glass pitcher with a flavour infuser in the center. And then, 6 weeks after Mother’s Day, my middle child, (my daughter), left a fitbit on my desk.

My first thought was that my husband told the kids he was leaving me for a younger faster version and hadn’t gotten around to telling me yet. Then it occurred to me that perhaps I was dying and no one had the guts to break the news to me. But no, the husband vowed he was in it for the long haul and I felt perfectly healthy. Turns out, they just wanted to show me how much they love and appreciate me. Awww. Sweet!!

Guzzling mint-strawberry-cucumber flavoured water and wearing the fitbit make me believe I am healthier already. I decided to go with the flow and assembled this healthy, insanely delicious salad I discovered in the June 2014 issue of Chatelaine magazine.

Already armed with some gorgeous local zucchini, I was prepared. I sliced the fatter zucchini on the diagonal into 1/2 inch thick planks. The little ones I just sliced in half, lengthwise. A package of Halloumi cheese gets sliced into 1/2 inch planks as well. I whisked together a dressing with white wine vinegar, lemon juice, olive oil, salt and pepper.Everything gets treated to a generous glug of good olive oil, some Kosher salt and pepper (no salt for the cheese!, it’s salty enough already.) The zucchini get grilled until deeply golden brown. I pan fried the halloumi since it can stick to the grill. A can of chickpeas and some fresh mint and parsley and lunch is ready. I think that eating raw zucchini is about as pleasant and flavourful as chewing a sponge. But bathe it in olive oil, salt and pepper and let it get grill kissed and something magical happens to the taste and texture. It becomes silky in texture and almost meaty in substance. And if you have never had fried halloumi cheese before, well, let’s just say you are in for a real treat. It is salty, slightly rubbery and squidgey. While that may not sound like the most appetizing description, trust me, it is delicious. It sort of squeaks between your teeth when you chew it and it is very addictive.

Salt and Serenity

Tales from my kitchen

Author Archives: saltandserenity

Being Present in Newfoundland: Part 1

Spicy Roasted Tomato and Corn Soup

Click here to print the recipe for Spicy Roasted Tomato and Corn Soup.

Family Reunion

Buzzing About Cold Brewed Coffee

Click here to print recipe for Cold Brew Coffee.

Peach Berry Crisp and the difference between sons and daughters

Click here to print recipe for Peach Berry Crisp.

Summer Farro Risotto with Corn

Click here to print recipe for Farro Risotto with Corn.

Raspberry Coconut Cornmeal Shortcake

Click here to print recipe for Raspberry Coconut Cornbread Shortcake.

Green and Yellow Beans with Salami Vinaigrette

Click here to print recipe for Green and Yellow Beans with Salami Vinaigrette.

Malted Chocolate Drumsticks

Click here to print recipe for Malted Chocolate Drumsticks.

Grilled Zucchini Halloumi Chickpea Salad

Click here to print recipe for Zucchini Halloumi Chickpea Salad.