Renovations: Part 1

Kitchen: Before

Kitchen: Before

Living in Vancouver with a dog, child and another one on the way, we knew that renting a bigger space would be a challenge. The rental vacancies are extremely competitive and even if you secure a place there’s a chance that you might lose it with your landlord cashing in on the hot real estate market. It was time to settle down and create some roots here.

A lot of people say that when you buy a house you’ll just know “it’s the one”. That wasn’t really the case with this house. Everything about it was old. The carpets were stained at the house and a weird funk to it. I spent about 10 minutes in there before I had to leave. My impression of the house? “It has potential.” Even in its fixer upper state, we still had to deal with 8 other people bidding on the house, but we finally lucked out.

I knew this was going to be a big job. Nothing had been updated since it was built, including appliances. There wasn’t a room that wouldn’t involve some sort of work. Asbestos was abated, carpets were immediately ripped out and replaced with wood flooring and we were waiting on permits to tear down the walls. We love the open concept look and the kitchen layout wasn’t functional with its small space and my (ahem) large collection of kitchen wares.

One thing I learned about this process is that it’s a very slow one. We’re still undergoing renos and won’t be completely done until next year (at least I hope). Finding a contractor was difficult with many of them booked months in advance.

This was our set up for awhile: No stove, no sink on the main floor (later we got a temporary laundry tub put in and it made a world of difference), no microwave. Easiest thing to live without? Microwave. Even after the kitchen was complete we didn’t get one for another few months. Hardest thing to live without? Kitchen sink. I’d have to wash all the dishes upstairs, pregnant.

To get our open concept kitchen we needed a permit to bring down walls and that took 4 weeks. Without the permit, no major work could be done. Even the flooring on the main level couldn’t be done because the wall had to come down first. Looking back, I’m amazed how we lived through this. During this time the most valuable assets were the toaster oven (roast chicken!) and the grill.

13256437_10103052832167150_898116869256284993_n

Facebooktwittermailby feather

Hello, world (again)

It’s been a long silence on my end. I have 45 posts in draft mode and a number of them are cookbook reviews started in 2014. To be honest, life got in the way and more importantly I felt I was unable to live up to the expectations that I felt a food blog should have.

So I’m going to dial it back and do what I can. I still get excited when I get a cookbook and there are a ton that I’m looking forward to getting this fall.

In the mean time, this has happened:

We bought a house that was a fixer upper. This was the kitchen complete with appliances from the year it was built, 1980:

14063767_10103227566757630_8075913346760239928_n

We’re still living in renovation mode, but the worst is over with. Walls were torn down and my dream kitchen was built.

And then this guy came along:

Baby A

Image by Cradled Creations

He’s almost 2 months old and it’s a completely different ballgame when you also have an almost 3 year old. All the time consuming recipes that I could spend hours in the kitchen? Not so much. Meal kit deliveries so we don’t end up eating cereal at night? Yes, please.

Hoping to share with you guys more frequently this time around.

Facebooktwittermailby feather

Pomegranate BBQ Tofu

Untitled

The weather has been a bit wonky here. Feels like summer one day and chilly the next. This is a perfect cozy meal. I wrote about this recipe a long time ago, but my very amateur photography skills didn’t display it in the best light. This is a post worth repeating.

The household (read: the husband) doesn’t eat red meat, but I don’t miss it with this recipe. The bbq sauce is worthy for vegans and meat eaters alike. Even if you’re not a big tofu fan, it’s worth making the sauce. This is a great vegan recipe to have in your repertoire.

Pomegranate molasses are called for in this recipe. You can find it in Middle Eastern grocery stores, but I’ve also found the ingredient quite easily in gourmet shops.

Facebooktwittermailby feather

Review: The Dirty Apron Cookbook and Dirty Twixter Bars

dirty-apron-cookbookThe Dirty Apron is a cooking school and delicatessen in Vancouver. I’ve heard that their classes are great, but I haven’t made it out there yet. I had a great experience at a cooking class I took in Toronto. You get to learn new techniques, but I think the best aspect of those classes is how social it is. It’s fun for everyone to sit down and eat together.

The Dirty Apron now has a cookbook
with fail-proof recipes. So if you can’t make it to there, this book has a bunch of recipes from the cooking school as well as from their catering menu.

The skill level ranges from beginner (smoked salmon bagels with lemon and dill cream cheese) to advanced (crab cannelloni). There isn’t a “mains” chapter, but instead a “meat and poultry” and “seafood”. Looking through the pages, there are very few vegetarian dishes. The ones that are there are mostly salads. If you’re a vegetarian, this book may not be your thing. For me, most of these recipes aren’t simple enough for weeknight fare (especially with a baby!). These are the recipes to pull out for weekends or when company is coming over. I like the chef notes that are accompanied with the recipe like what items can be prepped in advance.

I put a lot of faith in this book and made my Thanksgiving dinner from it. I made the roasted turkey breast and boneless roasted stuffed turkey leg with cranberry compote. It was just R and I (and baby) for dinner, so I just made the turkey breast instead of doing a whole turkey. Everything came together with ease and it was a low stress affair. I brined the breast first for two hours using the Cook’s Illustrated brine that is a sugar and salt solution to keep things simple. For the stuffing, I substituted hazelnuts for the chestnuts because I couldn’t find any in the store. These were game changer recipes for me! The stuffing was better than the one that I always do and the turkey was incredibly moist.

With Halloween just around the corner, I wanted to make the dirty twixter bars. They’re described as a combination of a Twix and Skor The recipe is a bit time consuming as you need to make the shortbread base, dulce de leche and then the salted caramel ganache. I guess to simplify things you can always buy the dulce de leche. I broke it up into two days making the base on the first day and then everything else the next day. For the ganache, I simply just stirred everything together. Two reasons: my immersion blender is busted and the baby was asleep. If you don’t have an immersion blender, you can do this with a food processor. Just put the chopped chocolate in the bowl and with the motor running pour the caramel mixture in.

For the dulce de leche, it tells you to boil the cans with water. I’ve heard about about cans exploding (this usually happens when there isn’t enough water covering them). Exploding cans make me nervous and I’d be likely to forget to check to see if there’s enough water covering them. Most importantly, on the can of condensed milk it has a warning to not heat the can. So I used the less nerve-wracking oven method. David Lebovitz’s dulce de leche recipe is simple. Pour the contents into a glass pan that’s nested in a deeper dish, add water and in an hour or so you get the same result.

These bars are rich and gooey. Don’t be caught without a napkin when eating these! The mix of dark chocolate with milk and the fleur de sel makes them not overly sweet. People who have eaten them have used the word “amazing” to describe them. Note: it’s best to cut these when they’re cold. My dulce de leche wasn’t that firm so it oozed when I cut them. For the cleanest cuts, use a long serrated knife and wipe clean.

Twixter bars

Disclosure: I received a review copy. As always, my opinions are my own and I did not receive any compensation for this post.

Facebooktwittermailby feather

Ginger Pennies, FBC and Nordic Ware

DSC_4322

I’m attending the FBC conference this weekend! Even though I don’t update the blog often, I really wanted to go for the learning experience and to meet other bloggers. I was sent some swag from Nordic Ware (one of the sponsors) and had the opportunity to review some of the products (disclosure: a review gives me a chance to win $500 in product from Nordic Ware). Can I say how impressed I was with what I got?! I had to pick up the package and wasn’t expecting anything big, so I was completely surprised to see a gigantic parcel.

I was sent the big sheet pan, Prep n’ Serve bowls, cookie stamps and a Pinata cake pan.

I’ve been using the bowls on an almost daily basis. They’re lightweight, dishwasher safe and microwaveable. I like the non-skid bottom which helps keep things in place when mixing. The microwaveable feature helps when you’ve forgotten to soften butter:

DSC_4316

The sheet pan is very big. Here’s a comparison with one of my other pans:

DSC_4310

This is excellent for cookies. Usually I get pretty lazy and I try and squish as many cookies in the pan as possible. The bigger pan means more cookies. Perfect for the ginger cookies I made (which makes like 25 dozen teeny tiny cookies!).

DSC_4317

The pan is lighter than my regular ones so I’m not sure how it will withstand extreme high heat. It held up perfectly for these cookies.

I can’t wait to try out the other products. The pinata cake seems like a perfect choice for a smash cake for my soon-to-be one year old (how does time fly so fast?).

Get the ginger pennies recipe here.

Note: While I was sent product, all opinions are my own.

Related Posts Plugin for WordPress, Blogger...Facebooktwittermailby feather