These have become something of a holiday party staple for me this year. They're just so dang good lookin' and everyone loves them. They're a no-fuss finger food that don't require plates, forks, or additional dips. You can just pick them up and put them in your face (in two bites, of course). I also like that that they're happy at room temperature and gluten free. You can prepare all of the elements the day before, and then just roll them up an hour or two before before serving.
Monday, December 23, 2013
I don't know why it's taken me so long to post this recipe. This is one of my absolute favourite things, I put it on everything. It makes just about every sandwich and wrap taste better, makes a nice base for crostini, and is a key component of these Roasted Eggplant and Asparagus Rolls.
For best results, I use semi-dried tomatoes. A semi-dried tomato is similar to a dried apricot. It's dry, but still succulent enough that you can eat it out of the bag. They seem to be quite common in Montreal; I find them at Anatol and Milano. For my Kansas friends? Good luck. All I can ever find when I'm back there are super-expensive, very dry tomatoes, or super-expensive oil-packed tomatoes. If you're using dry, rehydrate them in water until they soften up. If using oil-packed, drain them and adjust the amount of oil you use accordingly. If you have a garden, semi-dry your own! If you need me to ship you a bag, tawk to me. Whatever it takes to help you get this into your face, I'll help.
Friday, December 20, 2013
During the holiday season in Quebec, tourtière is as much of a necessity as pumpkin pie. French Quebecers have been mixing multiple meats in this traditional pie since long before the monstrosity known as the "turducken" was foisted onto the earth's population. Indeed, enjoying tourtière with family and friends is a time-honoured highlight of the season. I've been a vegetarian since before I arrived here, so I've never actually had it. This year, however, I'm determined to not miss out on the fun.
Tuesday, December 10, 2013
Hershey's kiss cookies are one of those rare varieties of cookies that I avoided during the holidays growing up. I didn't like the options those cookies presented to my mouth: a.) Get stabbed in the roof of the mouth by a pointy, chocolate spear. b.) Smash chocolate into gums and gap between front teeth while trying to bite down through an inch of cold chocolate. c.) Cram entire giant cookie into face while trying not to be noticed as drool escapes from corners of mouth. d.) Gnaw cookie in half using back teeth, again while trying not to be noticed.
Anybody feel me?
Thursday, December 5, 2013
I'm really loving buckwheat flour at the moment. I find it to be rich and satisfying, with more depth of flavour than regular old wheat flour. It also happens to be gluten free and high in protein. Bonus! These muffins are great because everyone can enjoy them - gluten free people, vegans, meat-eating bread munchers. They have a wide appeal. If you don't have a mini muffin tin, use a regular muffin tin or a loaf pan and increase the bake time accordingly.