Suji was the first contestant to guess three of the correct ingredients — rice paper, carrots and spinach — in our Tofu Salad Rolls (name still TBD). Congratulations!
Today I worked on our August Cooking Class video — Peach Crisp! Finding peaches in the stores these days has been a bit of a challenge so testing the recipe for the Peach Crisp has been a challenge too. We’ve been scouting out places to buy peaches (some of the best ones are at No Frills right now) and then planning several days in advance so they’re ripe enough to replicate delicious in-season peaches. It has all been worth it. Here’s a sneak peak at the results:
Stay tuned for the Peach Crisp recipe in our upcoming August issue.
I love a good old fashion coffee but every once in a while it’s nice to have a change. I tried this tasty Red Mocha at Ella’s Uncle. It’s like cappuccino meets Mexican hot chocolate with a mix of espresso, chocolate and milk topped with cocoa and cayenne. What’s not to love? The first sip was fiery but then it mellowed into a delicious coffee with extra kick! Look how pretty they made the foam:
What’s your favourite coffee spot?
Today I’m sharing my guacamole recipe. Although I can cook a huge range of different dishes, the recipe I am asked to make the most is GUACAMOLE! It’s simple and I don’t have a recipe with exact amounts. But guacamole is the recipe that I get desperate calls — often late on a Friday night or early on a Saturday morning from friends and family. So here it is!
Mash:
3 avocados in a bowl with a fork or in a mortal and pestle. On occasion, when I’m making a crazy amount of guac, I have turned to my trusty potato masher to mash the avocados.
Stir in:
A handful of finely chopped fresh cilantro
3 to 5 thinly sliced green onions or a handful of finely chopped sweet onion or a shallot
Crumbled feta to taste. When I don’t have feta I use grated cheddar
Juice from a lime
Then taste and add salt to taste. (It’s important to add the salt once you’ve stirred in the feta and other ingredients in order to determine how much.
Flourishes:
Stir in finely chopped red pepper for some crunch
Top with finely chopped seeded tomatoes
How do you prevent avocado from turning brown?
Squeeze lime juice over mashed avocado or guacamole. Keep the pits from the avocado and tuck them in the avocado or guacamole. I use both of these tricks to keep my guacamole green if I’m not serving immediately or if I think the guacamole might sit out on the table for a while (although, a rare occurrence).
What’s your most requested recipe or the one you turn to time and time again? Come on, divulge the secrets!
Pineapples are so inexpensive right now. I love it! I bought one at No Frills the other day for $1.99
What’s the best way to choose a ripe pineapple? Tug on the leaves. If a leaf or two comes out easily, it’s ready to eat.
What’s the best way to cut a pineapple? Use a large knife to cut off the top and bottom. Then Turn upright. Cut off tough exterior, slicing from top to bottom. Don’t worry if there are small grooves remaining. Cut in half, slicing straight down through the core. Place core cut-side down. Using a small paring knife, cut out the grooves. This will create a pretty pattern on the pineapple. Cut out and discard core. Then cut pineapple into slices or chunks.
What are your favourite ways to prepare/cook pineapple?
