Peach, please!

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When it comes to summer, I have a list of to-do's: hiking, go for a picnic, sunbathe at the beach, have a backyard barbecue, head up to Muskoka for the cottage and pick fruit and cook something up! Happy to report that I accomplished most of this list.  I haven't been to the beach yet, but nonetheless, I'm very happy with my summer.  For the picking fruit part, last year, we picked blueberries, and this year we picked peaches in Niagara! 

There was an ongoing discussion on what we would make with peaches.  I was all for the peach galette because I love baking, however Ken was inspired by Antoni's grilled peach salad from Queer Eye.  We searched for his "recipe" online, but to no avail so we ended up with A Couple Cooks' Peach, Heirloom Tomato, and Burrata Salad. We replaced burrata with bocconcini.  It was the quickest food we ever made.  There was lots of cutting involved, but when the chopped peaches were plated with basil and bocconcini, it was such a pretty dish, and more importantly, delicious. All in all, we're going to give ourselves a pat on the back for picking fruit in the sweltering heat, rewarding ourselves for the hard work with ice cream at Avondale and ending the day off with a salad with what was harvested! 

- Robyn

A Brew-tiful Pudding.

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How cute are these puddings, right?

This is The First Mess' vegan coffee pudding. The recipe calls for espresso or very strong coffee. I don't have an espresso machine but I absolutely adore moka pots and they make some mean coffee.  It is definitely my choice of brewing method, that is, if I have the time. This time we used coffee from our local coffee shop, Black Canary

The pudding turned out pretty well: a strong coffee aroma with a hint of coconut. The sweetness was just right. It was pretty easy to make too! We definitely will experiment and explore different flavours using the same techniques. Any suggestions?

One failure we had was the can of coconut cream, which was not-so creamy. The coconut milk we bought couldn't settle into a thick layer of cream as mentioned in the recipe. What we ended up with was just a slightly thicker layer of coconut milk/cream. We hoped to the tropical gods that it will thicken up as the kitchen-aid did it's hard work but it was to no avail. If you know which brand of coconut milk is high in fat content that will thicken up - please let us know!

Enjoy!

- Ken

A Tea-riffic Salad.

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Tea leaf salad from Burma.  I'm trying to remember the flavours, the scents, the textures all in my mouth.  I didn't expect the dish to taste delicious, but just alright. It exceeded my expectations, probably due to the roasted peanuts and fried beans. It's been 4 years since that trip and we've been wanting to replicate that dish.  Part of the difficulty is trying to find the dried leaves, but after a long while, we located some!

This has to be one of the easiest salads to prepare for.  It's all about finding the different components of the salad: napa cabbage, roasted peanuts, fried chick peas, fish sauce, tomatoes, a hint of lime juice, roasted nuts....and then you mix them altogether!

Admittedly, the salad was moderate. The texture was good, but it was missing the flavour.  Mainly its missing the sounds of the honking taxis as we sit on the low plastic stools.  Whatever our salad lacked, it made up for bringing back all the memories up our trip. 

- Robyn