Summer Berry Galette with Lemon and Thyme

Sometimes it’s difficult to get inspired. Sometimes I have so much food in the refrigerator and so many ideas for it floating around in my head that I just panic and end up procrastinating.  Then I stop and think; is this a problem? How lucky am I that I have a refrigerator full of food to use however I chose? I do remember being a kid and being taught to clean my plate fully at each meal. It was hard not to argue with the ‘clean your plate or we’ll send it to the starving kids in Africa’ routine. It did teach me to be thankful for what I have and I hope that I’ve passed on this thankful attitude to my kids but in a different way, without the ‘Africa’ guilt trip. Certainly they’ve eaten many kinds of food from around the world in my kitchen and have been well adjusted and less picky because of it.

Summer’s bounty has made my refrigerator even more full. I’ve got all sorts of stone fruits, apples, melons, and berries just waiting to be eaten. Once this Summer Berry Galette with Lemon & Thyme showed up on my twitter feed I just couldn’t get it out of my head. At least now I knew what to do with the berries! A galette is much easier and way more forgiving to make than a pie. I find that the more rustic it looks, the better. So if you not a ‘pastry’ person this galette is perfect for you and how lucky that it tastes amazing too!galette

Summer Berry Galette (from Will Cook For Friends)

For the crust:
1 1/4 cups all-puprose flour, lightly measured, plus more for dusting
1/2 cup unsalted butter, thoroughly chilled and cut into cubes
1 TBSP turbinado sugar (or regular granulated sugar
1/2 tsp. kosher salt
3-4 TBSP ice cold water, as needed
1/4 tsp. almond extract (optional)


1.    Add the flour, sugar, and salt to the food processor, and pulse a couple of times to combine. Add the butter, and pulse until it is cut roughly into almond-sized pieces. Add 3 TBSP of water, and the almond extract, and pulse again to distribute the water evenly.
2.    Dump the flour mixture into a bowl, and use your hands to press and squeeze the dough until it starts to hold together. If necessary, add the remaining TBSP of water.
3.    Once the dough just holds together, shape it into a ball, and place on a sheet of plastic wrap. Flatten the dough into a disc, about 1 inch thick, and wrap it tightly. Refrigerate for at least 1 hour. Can be made up to a few days in advance.

For the filling:
1/4 cup almond flour (or whole almonds, toasted then ground in the food processor)
8 TBSP turbinado sugar (or regular granulated sugar), divided
1 pint each of fresh blueberries, strawberries, blackberries, or raspberries (or a mix of any other berry that is in season), to equal about 4 cups
zest of 1 lemon
1 TBSP corn starch
1 TBSP fresh thyme, plus more for garnish
1 egg, lightly beaten

For the galette:
1.    Preheat oven to 350 degrees F.
2.    In a small bowl, mix together the almond flour and 3 TBSP of the sugar. Set aside.
3.    In a large bowl, combine the berries (washed and dried, strawberries hulled and cut into quarters), lemon zest, corn starch, and remaining 5 TBSP of sugar. Remove the leaves from the thyme and chop finely, then toss in with the berries.
4.    On a well floured surface, roll the dough to about 12-14 inches in diameter, and about 1/8th inch thick. Carefully transfer to a parchment-lined baking sheet.
5.    Spread the almond flour mixture evenly onto the center of the disc of dough, leaving a boarder of about 2 inches around the edge. Pile the berry mixture on top of this, then fold the edges of the dough over the berries.
6.    Brush the edges of the dough with the beaten egg, and optionally, sprinkle with a little extra sugar.
7.    Bake for about 50-60 minutes, or until the crust is golden and the berries are bubbly. Your time may vary so check on it periodically until the crust is a nice golden colour.galette1

To be honest you could make this galette with any fruit and not be limited to just berries. I bet it would be great with apples, pears, or some peaches. You could experiment with using different herbs for those fruits or leave them out completely. I found that having that flour/sugar mixture lining the pastry was great for soaking up juices and keeping that crust nice and crispy. This galette didn’t last long in our kitchen…no food wastage in this case!


Rhubarb Barbecue Sauce – On Pork Chops

The daylight hours are shortening and I have picked the last bunch of rhubarb from my very productive plants. Since I’ve beem busy making  jam, pickles, and preserving right now I was also in the right frame of mind for doing something special with the last of the rhubarb. Not that Rhubarb and Strawberry jam or Rhubarb Muffins aren’t special, I just wanted to try something…new. I’ve never made my own barbecue sauce before and I was thinking that maybe the tartness of the rhubarb might bring something special to a home made sauce. After a quick google search I found out I wasn’t the only one who thought so. This really cool recipe on the Allrecipes website had rave reviews so my decision to give it a try was an easy one. It also had no tomatoes (for you tomato free people out there) and didn’t include using ketchup which many recipes do. I think that’s cheating.sauce

I’m not going to show you lovely pictures of bubbling brown goo because that is what the barbecue sauce looked like while it was cooking on the stove. Plus we all know what rhubarb looks like right? (read: I forgot to take a before and during shot!). I’ve been dreaming up ways to use this slightly spicy and sweet, tart barbeque sauce.  I thought it would go with pork best of all so I had hubby grill me up some pork chops and slather the sauce on while they were grilling. He doesn’t always do such a photogenic job while barbecuing but since I told him these were for a blog post he upped his game a bit.porkchopI’m not sure what to do with the sauce next but thought of pulled pork are running through my head. Do you ever get a dish in your mind that won’t leave until you make it?

Plus…a thought about the word ‘Barbecue’.  I’ve always thought that there was a Canadian and an American spelling of the word like there are for so many other words (neighbour/neighbor). Sometimes I just assume that the computer spell checker is just biased towards American spelling but today I actually looked this up because it intrigued me. It seems that the shortening of the word Barbecue to BBQ confuses some people (myself included) into thinking that there is an alternative spelling to the word and it includes a ‘q’ as in Barbeque. So now we know the presence of a ‘q’ in place of ‘c’ in the word Barbecue is not correct.

Rhubarb Barbecue Sauce (adapted from Allrecipes)


  • 4 stalks fresh rhubarb, trimmed and chopped

  • 1 (12 fl oz) can cola

  • 1 tsp almond flavouring

  • 1 cup apple cider vinegar

  • 1 sweet onion (such as Vidalia®), chopped

  • 1 cup brown sugar

  • 1/4 cup molasses

  • 1 tablespoon Worcestershire sauce

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 2 star anise

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon garlic powder


  1. Combine rhubarb, soda, apple cider vinegar, sweet onion, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, star anise, and garlic powder in a saucepan; bring to a boil, and reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
  2. Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and pulse a few times to get the sauce moving before leaving it on to puree. Puree in batches if necessary until sauce is smooth.
  3. Use immediately for grilling or preserve the sauce in jars for later using the hot water bath method.








Oh My Dog BBQ! Part Deux

Oh My Dog. This restaurant is so close to us that I just couldn’t ignore the call of the hot dogs. After my hot dog experience last year the owner invited me back for another try.  I waited a good while and brought company, my ever hungry and hot dog loving younger son. I remember that the fries were home made and excellent so we ordered the poutine to share again. As I remembered, it was quite delicious and I couldn’t stop eating it although I swore that I would only have a couple of forkfuls when we ordered…poutine
Though I have heard great things about their burgers we just had to have a couple of hot dogs. Kid number one ordered the Texan which really surprised me because I expected him to order something bigger like the pulled pork or mac n cheese hot dog. The texan comes with BBQ sauce, cheese, and diced red onions.texan

This time the BLT hot dog caught my eye. It’s pretty self explanatory really. The hot dog is topped with bacon, lettuce, and tomato. I thought it was a nice, tasty combination but if the toppings were diced it would have been a bit more visually appealing. Diced tomatoes and bacon with finely shredded lettuce would elevate this dog to a whole other level for sure.BLT hotdogOur second experience at Oh My Dog BBQ surpassed the first. The buns and toppings were nice and fresh and most importantly the hot dogs were premium, juicy, and plump. After we had finished eating I spoke with the owner for a bit and he explained that they experimented with a couple of cooking techniques for the dogs. The dogs are steamed and grilled but for much less time now so that they do not lose all their juices and become dry and wrinkly. Makes sense to me!


Oh My Dog BBQ on Urbanspoon

Fermenting 101 at [Pre] Serve Food Skills

When I was a child in the 1980’s, canning and preserving food from our farm was a way of life. I’m not going to say it was essential for survival like in pioneer days, but our family has always had large gardens that produced enough to almost get us through the winter. Garden produce, along with cattle farming were the main portions of our diet. I do remember my mom and grandma getting together to ‘do pickles’, do the ‘kraut’, or to can the dreaded tomatoes (they were grandma’s least favourite to preserve). I didn’t get to help too much, though I was pretty good at fetching jars/lids and packing them with food. Sauerkraut making day was my favourite day of preserving because I had several jobs. I would bring the cabbages to grandma who would shred them on an old (but super sharp) wooden mandolin. Then I would take the shredded cabbage back to the large crock where my mom would start pounding the layer with a filled plastic vinegar bottle. I would add the salt (and a bit of sugar), watching grandma closely for the nod that meant ‘enough’. I felt needed and useful; and that’s why I still preserve food to this day.

Then I grew up

After university and the birth of our first child I began preserving again by making jam. Just enough blueberry, strawberry rhubarb, and raspberry to get us through to the next season. Then when our daughter was weaned it seemed like all she would eat were pickles. She was an odd little duck, moving straight from breast milk to chunky food and forgoing baby food altogether. So, I began pickling pretty much anything I could get my hands on. Carrots, asparagus, beans, beets, and she ate them all.

It wasn’t until just last year that I started to think about making my own sauerkraut. I hunted around for a crock of my own and found one for a steal at a garage sale. Working from memory (the last time I made sauerkraut I was about 10) I bought a head of cabbage, shredded it, added some apple slices, added some salt and waiting for the kraut magic to happen. Nothing. One week later I looked in and there it was….mold! I binned the whole thing and put the incident out of my mind.

What I needed was some Preserving Food Skills

One day I was checking out the Calgary Bloggers Facebook page I noticed an invite for bloggers to come out and try a food preserving class at [Pre] Serve Food Skills. I had heard of this cool new small business before through twitter and had every intention of checking it out. This invitation was all I needed and I was finally able to attend a Fermentating 101 (Sauerkraut & Crazy Blends) class courtesy of Jessica Matthies, owner and chief preserver at [Pre] Serve Food Skills. I was super excited because this meant that I would finally have the answers as to why my sauerkraut didn’t work out.

Let me take a moment to talk about Jessica. She knows her stuff, that’s for sure. She grew up in a Mennonite household and has been preserving food her entire life. Jessica is super friendly, funny, charming, and best of all she can steer all off topic class conversation back to preserving without being ‘teachery’. Yes, I count this as an important skill.

Fermenting 101 (Sauerkraut & Crazy Blends)

The class sizes at [Pre] Serve Food Skills are kept small on purpose (10 person maximum); while it’s fun to get together and share the workload, too many cooks in the kitchen equals chaos. Our class had four eager ladies and I thought it was just about right. We began by eating and I already knew I was in my happy place.  We tasted some of Jessica’s previous preserving experiments which included various sauerkrauts and kimchi.

sauerkrautRadish Kimchi, ‘Young’ Cabbage Sauerkraut, Carrot Ginger Sauerkraut, Red Cabbage Sauerkraut

I really surprised myself by loving the kimchi because when I had it on our trip to South Korea I couldn’t stand it. It may be that I prefer less fermented versions as I think the oldest kimchi Jessica had was about 6 months old. I had a chance to flip through one of her Kimchi cookbooks and happened upon a tantalizing photo of a kimchi/grilled cheese sandwich. I still can’t get that image out of my head so it looks like I will be starting my own kimchi ferment soon.

Napa Cabbage Kimchi, Mixed Cabbage/bok choy/daikon Kimchi, A ‘white’ Kimchi

While we ‘taste tested’ Jessica began soaking a bowl of Napa cabbage in salt water, then began explaining ‘the science’ behind fermentation. I got to ask all sorts of questions which she patiently answered.  Nudging us (me) back on topic she explained the difference and similarities between fermenting sauerkraut and kimchi; the former being a slower ferment than the latter because of added starch and sugars.

Getting our hands dirty

One of the best things about Jessica’s classes is that they are ‘hands on’. So many classes I’ve attended are just based on watching and I don’t know about you but I learn better by getting my hands dirty.  We all received a pound of cabbage and were allowed to ‘personalize’ it how we wished using a variety of fresh fruits, vegetables, flavoured salts, and spices. Several of us, myself included, chose to make the Carrot, Cabbage, and Ginger Sauerkraut because it was so delicious.060After our ingredients had been massaged with salt, we transferred them to a quart jar to take home. My jar is sitting on the kitchen counter top and so far (fingers crossed) everything looks good!

krautCan you see the bubbles? I can see the bubbles!

Fermentating 101 (Sauerkraut & Crazy Blends) is a great class but it’s not the only class you can take at [Pre] Serve Food Skills.  You can start with the very basics of canning if you take the Water Bath 101 class, learn about dehdrated foods, or even make your own cheese! For a full class schedule visit [Pre] Serve Food Skills.

If you know what you are doing and are a ‘canner from way back’ you can join the YYC Preservers club. On opening canning days, just bring your materials and your recipes and preserve them onsite in a fun and nicely air conditioned kitchen that is not your own. I bet grandma would have loved this place!

Oh, and in case you were wondering I found out that the mold on my sauerkraut happened because I didn’t have the proper ratio of salt AND because I didn’t work the cabbage and salt together to form the liquid needed to submerge the kraut for proper anaerobic fermentation.

[Pre] Serve Food Skills

We’re located at
3117 34 Ave SE Calgary,
shared with Brenda Pierson Catering


Fava Bean Crostini

If you knew me, you would know that I am pretty stubborn. I’d say it’s endearing but my family might say that this is a fault of mine. I don’t think they should be the ones to throw stones at glass houses because we are all pretty hard headed. There are only certain things I am stubborn about and one in particular, is food. If there is an ingredient I would like to work with and that is difficult to find it becomes the ‘green flag’ to drive my hunt for said ingredient. A treasure hunt if you will, for food. If the item is out of season I will wait, biding my time until that day when I arrive at market and there it is, waiting for me  like a gastronomic beacon. There are no words to express the joy that I feel when this happens.

Fava beans are one of those ingredients. They are just beans really, in season now and useful in a variety of ways. I’ve been thinking about making these Fava Bean Crostini for some time now and especially since they were served at a recipe app launch event…one that I wasn’t invited to and am not promoting here. I saw photos of them all over various Calgary fellow foodie social feeds and that fed my hunger to make them even more. The main problem is that for some reason it is extremely difficult to find fava beans here in Calgary even IF they are in season.

Last week the stars aligned and I got lucky (no not THAT kind of lucky!). My friends, the only way you are going to find Fava Beans at the market is by luck. You can try to increase this luck by rubbing a Buddha belly, finding a penny, carrying around a horse shoe, finding a four leaf clover, etc. I find that buying coffee for the person after me works really well also….but I digress. I walked into the Market on Macleod last Friday and there, in a bin not 5 feet from me was a carton of  fresh bagged fava beans. I heard bells, I heard whistles and it took everything inside me not to buy out the whole lot. From the amount of attention my fava bean find got on Instagram maybe I should have…I could have made some hefty change. I left the market with two measly bags which, when shelled, ended up to be about 2 1/2 cups worth.038Saturday was a busy day…as all late Summer days should be in a foodie kitchen. I made and preserved some rhubarb and strawberry jam and some rhubarb barbeque sauce.  Then I started thinking about dinner. We had some lovely fresh Taber corn and a marinating flank steak. I posted about all my food adventures on Facebook and invited the first person who commented over for dinner. I didn’t think the one small flank steak would feed us all so I also thawed some crab legs.

For some reason I had boundless energy and making all that food was fun! I had hubby start peeling the fava beans and he was pretty proud of himself until I told him that he needed to double peel them. He wasn’t too impressed with that but I think he decided that in the end, the Fava Bean Crostini were worth it. I blanched the fava beans for a couple of minutes, then rinsed them with cold water to cool them down. To the fava beans, I added some olive oil, finely grated Parmesan, salt, and pepper. Then I mashed them all up. I had planned on adding some truffle oil to finish it all off when I suddenly remembered I had a little vial of truffle salt so I added a little bit of that too.  039After everything was mashed together it seemed a little dry. I had heard that this crostini is also made using a bit of mushed peas and now I get why. They would for sure add a little moisture to the mix. I cut a baguette and toasted the pieces, rubbing them with fresh garlic as they came out hot from the toaster. Then I piled on the fava bean mixture and added some truffle oil. My guests had never tried truffle but not to worry, they loved it!
crostiniIs there are particular ingredient that you only find when you get lucky?


In My Kitchen August 2014

Whew! August….summer seems to be rushing by. It’s  like I’ve blinked and July has come and gone.  August should be a bit slower in this house because kid number one has football practice almost every night and that kind of limits our summer activities. I forsee that August will be a busy food month as all the summer fruits and vegetables are harvested and sold. I’ve already got a jump start on some canning…I made some rhubarb barbeque sauce and some strawberrry and rhubarb jam with what very well may be the last of the rhubarb pickings. Unlike previous years I’ve actually managed to get about four good harvests out of my rhubarb plants AND make good use out of it.

My tiny little community garden plots have been producing some really lovely mixed lettuce greens for a while now, but on my last visit I just couldn’t resist pulling up some of these young Chioggia Beets, also known as Candy Cane Beets. I roasted them in a pan covered with foil during the cool hours of the evening to have on our salads for the next couple of days.071I ended up roasting the last of our Okanagan cherries with a bit of balsamic in the oven. I was really keen on making a classic cheesecake with a bit of a twist on the cherries but I just ran out of time. Instead I preserved them with a bit of amaretto and intend on using them in cocktails in the winter…right about the time I start dreaming of Okanagan cherries.cherriesI’m never too sad to see the end of cherry season because that means that apricots, plums, and the beginnings of peaches. 003And of course, some really nice cut gladiolas to brighten up my kitchen.088I had so much ‘summer bounty’ in my kitchen this weekend that after I made the barbeque sauce and jam I was still keen on cooking. I posted my adventures on my Facebook status and invited the first person who left a comment for dinner. We ended up seeing some treasured friends that we never get to see enough of.  They have a two year old and another on the way…I’d forgotten what it was like to have little hand prints on my refrigerator.092We had a lovely dinner beginning with some of these fresh fava bean crostini with truffle oil. Our company had never tried truffle before but of course they decided that they definitely liked it. Have YOU ever met anyone that doesn’t enjoy truffle?052 Later for dinner we enjoyed some marinated flank steak and King crab legs that we cooked on the barbeque as well fresh, sweet Alberta corn and a quickly tossed together Caprese salad with bocconcini, home grown tomatoes and basil.097I hadn’t really planned on dessert after all of that food but it’s always nice to end the evening on a sweet note. I quickly sliced up a pineapple which hubby grilled while I whipped up some cream spiked with a bit of amaretto. It was the perfect ending to a meal best shared with friends.

A huge thanks to Celia of Fig Jam and Lime Cordial for hosting this fun monthly peek into kitchens around the world. If you would like to join or just drool over her amazing bread and chocolate posts head on over to Fig Jam and Lime Cordial.

Lotus Root Korean Style Salad

Even though I’ve been pretty blasé about this blog during these summer weeks I’ve still been cooking. Better yet…I’ve been sharing those cooking skills with my daughter who has had an awakening of sorts. Formerly content to spend her time drawing and watching physics lectures online, she has now suddenly become interested in cooking and what she puts into her body. We’re talking about a teen here, that would bake a batch of cookies (the only cooking skill she deemed necessary until now) and eat them all in her room. All of that is over. In fact, she won’t even eat a cookie let alone bake one.

I’m keeping a close eye on her to make sure she isn’t obsessing too much and I’ve asked what her ultimate goal is. Apparently she wants to become ‘strong’ and try out for the rugby team at school in the fall. I don’t have the heart to tell her that her 5′ 1″ frame is a bit too petite for rugby but I’ll go along with the charade. So far I’ve had fun cooking with her and teaching her how to marinade, etc. The other day she suggested that she would make meatless burgers. It sounded like a good idea at the time, but then again I wasn’t really thinking about her two meat loving brothers. One in particular would be coming home from football practice and craving vast amounts of meat.

So, she made the burgers. They were made of cannellini  beans and quinoa so they did have a lot of protein in them. I have to give her credit because they actually did taste pretty good but we all agreed that next time they would be more ‘slider style’ because they were excessively filling. I also think with a little playing around we could find the fine balance between too sloppy and too dry.  The recipe made four gigantic burgers so there were none left by the time her brother got back from football. We ended up just barbequing a couple of chicken burgers for him instead.burgerTo accompany the burgers we made a salad together. While I chopped all the vegetables, my daughter J made the vinaigrette.  The salad was a nice mix of crunchy elements but I think I need to take the time to show her how to balance the flavours. We were in a bit of a rush so we left it as it was…made directly (with some substitutions) from Roots by Diane Morgan. Whether it was the substitutions, the recipe itself, or just lack of tasting by J I’ll never know but it was very sour and needed a bit of sweet and salty to balance out. I guess the only way to be sure is to make it again and make it a learning lesson. It does look lovely though. lotusroot3
 I had found fresh the lotus root at the Asian market and was excited about making some sort of salad with it. Previously I had tried to marinate it like to make it similar to something we had in South Korea with no luck. I’ve also tried to deep fry it and that didn’t work well either (probably because I have a fear of deep frying). So, salad it was. I peeled the root and sliced it about 1/8 inch thick. While I was doing this I noticed thin, barely there ‘hairs’ and though it was really odd because I have really coarse hair…then I realized these were the fibers from the root. They were so delicate, almost like a spider’s web.  J tried one raw and didn’t exactly like the texture but after I had blanched the slices in boiling water for about a minute the texture had changed for the better. The rest of the salad was pretty easy to throw together.

Lotus Root Korean Style Salad (adapted from Lotus Root Salad with Spicy Thai Vinaigrette  in Roots; by Diane Morgan)


6 tbsp fresh lime juice

4 tbsp neutral oil (we used grapeseed)

1 tbsp gochujang (Korean chili paste)

1 tbsp creamy dijon mustard

2 tsp fish sauce

1 tsp sesame oil

1 minced garlic clove

1/4 tsp salt

1/4 tsp sugar (I would add more or maybe use honey)


sesame seeds, for scattering.


Mix ingredients together in a small bowl.



10 oz lotus root, peeled and cut into 1/8 inch thick and blanched for a short time so they are still crisp

1 medium apple (I used Pink Lady); peeled, quartered, cored and cut lengthwise into slices 1/4 inch thick

1/4 small sweet onion; small diced

1/2 cup freshly packed cilantro leaves

1 cup coarsely shredded napa cabbage (I would double this next time)


Blot the lotus root slices dry and add to a large bowl along with apple, cabbage, cilantro, and onion. Pour dressing over all. Add sesame seeds.lotusroot1








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