Google / Social Description

I love the simplicity of panna cotta. When done right, light and not too sweet, it’s an elegant end to a meal.

Introduction

I love the simplicity of panna cotta. When done right, light and not too sweet, it’s an elegant end to a meal. I’ve toned down the sugar and added some buttermilk, which lends a subtly acidic edge that cuts through the richness. I’ve used elderflower, but chamomile flowers (either wild or from a teabag), lemon verbena and rose all work wonderfully. If you can’t get your hands on any of these, you can’t go wrong with good old vanilla. Usefully, this recipe can be made the day before you want to eat it. Two important points: first, don’t let the cream get too hot; you want it steaming but not bubbling to melt the sugar. Second, if you’re adding any of the soft fresh leaves or flowers mentioned above, add them toward the end with the buttermilk and gelatin so that they can slowly infuse and retain their freshness. Keep smelling and tasting the cream until you get the strength you want, then pass it through a sieve. But if you’re going with vanilla, spices or dried chamomile, I would add them to the cream from the start so that they release a good amount of flavor. 
 

Google / Social Description

This classic Maritime specialty is best served right out of the pan so they're hot and crisp.

Introduction

Fish cakes are another classic Maritime specialty. Because the fish and potatoes are both bland, I like to season my fish cakes generously with savory Worcestershire sauce, Dijon mustard, and plenty of lemon zest. Note that the cakes should be refrigerated for one hour before you plan to cook them, but if it’s more convenient for your schedule, they can be made up to six hours ahead (cover them with plastic wrap). Pan-fry them just before serving so they’re hot and crisp. If you don’t have time to make aioli from scratch, you can dress up store-bought mayonnaise with some finely chopped fresh tarragon, a bit of minced garlic, and a generous squeeze of lemon juice.

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These veggie burgers are easy to whip up for weeknight dinners.

Introduction

I’ve got all sorts of opinions, particularly when it comes to veggie burgers. If I’m making a burger from scratch, it’s going to be the soft and squishy kind. No dry veggie burgers for this gal! I am also firmly committed to burgers that are weeknight doable. No additional cooking, just blend, pat, and fry. Serve these with Carrot and Parsnip Fries with Tahini Garlic Aioli (page 73) to double down on the plant power.

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These "lobster" rolls were a viral sensation on Instagram. They're that good.

Introduction

These "lobster" rolls were a viral sensation on Instagram. They're that good. According to my food photographer, Natalie, they taste so similar to real lobster that you "wouldn't question it." Now I'm not here to make everything taste like the real deal, but I find it interesting that we have the ability to imitate meat or fish using other foods from nature.

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A wonderful way to use all those fresh greens from your garden.

Introduction

Another wonderful way to use all those fresh greens from your garden. For those of you hesitant to make pastry, phyllo is your friend! I always have a box in the freezer for a variety of uses, but this tart shell is one of my favorites. Not only does it save tons of time, but there is also something rather lovely about the randomness of the folds and edges of the finished tart. If pie crust had a laid-back, easygoing cousin, this would be it.

Google / Social Description

Be warned: once you make fresh pasta, it’s really difficult to go back to store-bought.

Introduction

Be warned: once you make fresh pasta, it’s really difficult to go back to store-bought. It’s incredibly easy, extremely satisfying and absolutely delicious. This flower pasta in particular is beautiful, and I encourage you to experiment with other edible flower petals. If the petals are large, chop them up or the two layers of pasta won’t stick together. Note that you’ll need a pasta machine for this recipe.

Google / Social Description

Simple, fun, and perfect for summer. This one is for the kids—or the adults who want to pretend they’re still kids!

Introduction

Simple, fun, and perfect for summer. This one is for the kids—or the adults who want to pretend they’re still kids!

Google / Social Description

This recipe does have several components and may seem a little high maintenance, but you will not regret it as soon as you take that first bite.

Introduction

S’mores is a popular and much requested flavour combination in the summer. We had a killer s’mores whoopie pie on the menu, but it was messy to eat and we felt that our sandwich cookie lineup was in desperate need of this roasty, toasty chocolate graham mallow masterpiece. In fact, Nickey strongly felt that this gap needed to be filled immediately! She will request a s’mores version of anything—cheesecakes, a marshmallow flavour, on and inside cakes, all over Pop Tarts. When you are the boss, you get your cravings met. It is a fantastic bonus to owning a bakery. This recipe does have several components and may seem a little high maintenance, but you will not regret it as soon as you take that first bite.

Google / Social Description

Nothing says summer quite like a toasted tomato sandwich.

Introduction

To me, nothing says summer quite like a toasted tomato sandwich. I included this in the Classics chapter because it was a staple in our house growing up. I grew up in Windsor located at the very southern tip of Ontario and right across the river from Detroit. Nearby is Leamington, the tomato capital of Canada (there’s even a giant tomato by the side of the highway and it’s where most of the ketchup in Canada is bottled!). So, you see, we take our tomatoes and toasted tomato sandwiches seriously. I’ve casually surveyed my friends and, shockingly, a toasted tomato sandwich is not as classic as I thought. But it remains here, forever a classic to me.

The smell and taste of an excellent toasted tomato sandwich will always remind me of my childhood. Growing up, my mom and dad had a big garden in the backyard, and the crop they grew the most was tomatoes. Lunch for us, during the long, hot summer months, was almost always toasted tomato sandwiches—sandwiches slathered with tangy mayo (which almost melted on the hot, toasty bread) and layered with thick-cut tomatoes, almost always just freshly picked from the garden. My brothers and I would be out in our backyard climbing trees, making forts, and playing with our pet rabbits when we would hear our mom call out: “LUNCHTIME!” We would run toward the house with anticipation, our stomachs growling with hunger. Feeding four growing boys daily is not easy, but luckily for my mom, she found a sandwich that we all agreed was perfect.

This iteration amps up the tomato quotient by adding a good amount of sun-dried tomatoes to the mayo. This adds a bit of salt and a bit of tang, and I think it’s just right. This super-simple yet delicious sandwich comes together in minutes. I hope you enjoy it.

Google / Social Description

Papaya and cilantro are perfect partners. Together they make one sweet and refreshingly harmonious drink.

Introduction

Papaya and cilantro are perfect partners. Papaya is so rich and creamy, with a little tropical funk and astringency that stands up to cilantro’s fresh peppery bite. Together they make one sweet and refreshingly harmonious drink.