food amongst family and friends

Summer Cobbler September 22, 2015

Filed under: Uncategorized — blisteringlydrunk @ 8:21 pm
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20150922_200048This recipe has been a favourite for a few years now. It’s a gem – the ingredients are simple enough to memorize, it takes 5 minutes to throw together and the results are amazing. You can use any kind of fruit you like (ie. use up all the scraps that are about to turn ) and it’s a great, low-stress dessert for company. Hope you love it.


Borrowed from Fine Cooking, serves 6

4 T butter

1 C each flour, sugar, milk

1 1/2 t baking powder

Pinch salt

3 cups mixed seasonal fruit (I used figs and plums here, but stone fruits, mixed berries and rhubarb are all favourites)

Heat oven to 375F. Put butter in a small baking dish (roughly 8×8 or a 10″ skillet) and put the dish into the oven as it heats. The butter will melt and brown slightly. Mix together flour, sugar, baking powder and salt; then stir in the milk. Stir to combine, some lumps are okay.

When oven is hot, remove baking dish and pour the batter into the dish on top of the butter. Don’t stir. It will look messy and not uniform; it’s okay. Dump fruit on top of batter, concentrating in the middle. Bake for 40-45 minutes until golden brown all over and solid in the middle.

Serve warm with cream poured over top.


Seared Tuna and Mango Salad May 12, 2015

Filed under: Fish and Seafood,Salads — blisteringlydrunk @ 12:50 pm
Tags: , ,
I keep digging into this meal so fast that I've yet to capture a good image

I keep digging into this meal so fast that I’ve yet to capture a good image

Earls used to make a salad that inspired this creation – it is easily one of my favorite meals.

Start with cooked sushi rice. For 3 of us I typically cook 1 cup (dry) rice and let cool. You can toss a bit of rice wine vinegar in this too.
Next top with a mixture of a crispy lettuce (e.g. romaine) and a spring mix.
Then I add a series of veggies that I cut into matchsticks: carrots, cucumber, yellow and red peppers, green onion, avocado.
Next goes mango. I find the mango is key to deliciousness.
Put some nori (toasted seaweed) in there. I like it just on the side around the salad.
Finally, top with your seared tuna. Buy a good, sushi grade steak and sear it in a really hot pan with sesame oil until it just begins to creep white up the side – about 2 min on first side and a min on the other. Thinly slice and top with a few toasted sesame seeds (you can toast this in the pan you did the fish in while the tuna cools a bit).
Finish it off with a White Miso Vinaigrette.

White Miso Vinaigrette

2/3 c orange juice
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons white miso
4 tablespoons vegetable oil
3 tablespoons toasted sesame oil
salt to taste.

Enjoy! Ren


Melted Leek and Ricotta Toasts April 22, 2015

Filed under: Uncategorized — blisteringlydrunk @ 4:22 pm

20150411_163720I’ve been meaning to make these for ages; I finally did and I wish I hadn’t waited so long. They’re easy, fast and dream-worthy. I will never buy ricotta again!

Serves 4 for dinner or several as an appetizer,  recipe from Notwithoutsalt


Combine 3 cups whole milk and 1 cup heavy cream in a large saucepan. Bring just to the point of boiling and remove from heat. Add 2 T white wine vinegar, give it a gentle stir and let sit 1 minute. You have cheese curd! Pour it into a strainer lined with cheesecloth (a double layer) or a thin tea towel;  let sit 25 minutes and stir in sea salt to taste.


Halve, clean and thinly slice 2 medium leeks. Saute over medium heat with 3 or 4 T butter until soft and starting to caramelize.


Slice up a baguette (for appies) or a loaf of sour dough (for dinner). Top bread with ricotta, then leeks. Sprinkle lightly with crushed red pepper flakes and extra sea salt if desired. Eat up!


Lemon Olive Oil Pasta December 19, 2014

Filed under: Pasta,Quick and easy — blisteringlydrunk @ 10:26 am
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This has been one of my go-to pasta dishes for a number of years. It is one of the few meals I make that actually came from peering into my cupboards and fridge and pulling together a “use it all up” meal. It changes almost every time I make it, but what’s consistent is that it’s easy and quick. My main theme.

IMG_3605Put pasta on to boil. Any kind will do, really. In the meantime, zest and squeeze some juice (about 2 oz, or whatever comes out) from a lemon, chop some garlic, cut some cherry tomatoes in half, drain some capers (I like a lot), and grate some cheese (Padano? Parmesan? whatever floats your boat). Lightly cook the garlic in lots of olive oil, and when the pasta is ready to be drained, throw the tomatoes, zest and a sprinkle or two of red pepper flakes into your frying pan. Warm the mix up, and add your drained pasta. Add the lemon juice and capers, some salt, pepper and basil (fresh or dried, your call) and your cheese. Add more olive oil to make it shiny and delicious, and adjust seasoning to taste. Enjoy! Ren


The New York Sour December 12, 2014

Filed under: Drinks — blisteringlydrunk @ 5:56 pm

The New York SourYou will notice a trend here of my mostly posting cocktails lately (or at least meaning to, which is practically posting, right?). It’s a trend I’m embracing. And imbibing. So, I have some Forty Creek Whiskey that I’ve been wanting to drink, but at a bit of a loss on how. I mean, I know how, clearly, but looking for something new. So I googled whiskey drink recipes and landed on this via the bon appétit website. I’m enjoying it now as I post this. Of course.


2 oz rye or bourbon
1 oz fresh squeezed lemon juice
1 oz simple syrup
1/2 oz red wine (Shiraz or Malbec)

Combine rye, lemon juice and syrup in cocktail shaker with ice. Shake until cold – about 30 seconds. Pour into cocktail glass with fresh ice. Add wine by pouring over the back of a spoon to create layer. Cheers! Ren

(I just realized this is our 200th post. One more reason to enjoy this drink.)


Whiskey Sour – better than a steak in a bottle October 23, 2014

Filed under: Drinks — blisteringlydrunk @ 6:03 pm

IMG_0905 I should preface this post with an admission that I am writing it while drinking, so I am not responsible for what I may say here.
This drink (at least this version) has an egg white in it, so in my books it counts as a smoothie and therefore can be consumed at any time during the day. I had it with French Toast (yum, the classic breakfastfordinner that I serve whenever my fella isn’t around for dinner), so it pairs well with most anything.

2 oz bourbon (I used some sweet Elijah Craig that I got in the States for about 1/3 the price we would pay up here)
1 oz simple syrup
3/4 oz lemon
1 t egg white
Dash bitters – optional (I used Bittermans ‘Elemakule Tiki’)
Splash orange juice – optional

Toss ingredients in shaker without ice and shake until emulsified. Add ice and shake until chilled. Pour into some fantastic vessel and garnish with a maraschino cherry. Enjoy! Ren


Stuffed sweet red peppers September 17, 2014

Filed under: Quick and easy,Sides,Vegetarian — blisteringlydrunk @ 1:29 pm

Istuffed peppers found this recipe here and it fit all my needs: I needed to pair something with easy breezy gyoza (’cause if this would have been challenging, what would be the point?) and I had a lot of tomatoes, peppers and some feta I wanted to use up.  The whole family loved it, and it took about 5 minutes to throw together…


2 large, long red peppers
200 g (6½oz) cherry tomatoes
125 g (4oz) feta cheese, crumbled
1 clove garlic, finely chopped
10 basil leaves, chopped (I didn’t have fresh, so I used dried and it was great)
1-2 t olive oil
2 t balsamic vinegar
salt and pepper, to taste
3-4 t fresh breadcrumbs (I used Panko)
Olive oil, to serve
Extra basil leaves, to garnish

Heat the oven to 400°. Halve the peppers lengthways and remove the seeds. Halve the tomatoes and put in a bowl with the feta, garlic, basil, oil and vinegar. Mix. Season with salt and pepper. Place the mixture in equal portions in each of the pepper halves and then sprinkle breadcrumbs on top. Throw the peppers on a baking sheet and roast in the oven for 25-30 minutes, or until they have softened and the tops are golden. Drizzle with oil, if desired, garnish with a few basil leaves and chow down.  Cheers! Ren