Living on the West Coast we are lucky to have readily available fresh, local Salmon. With that being said, even though much of it is local it is still not inexpensive to buy salmon. For this reason, and others I myself do not eat it as often as I should. However I went back to Victoria for Fathers day this weekend and we had a family dinner where my Mom and I made this salmon recipe that is super easy but a great twist on cooking just plain salmon. You may think, as I did, that the mustard would overwhelm or diminish the salmon flavour somehow but when it’s cooked it is actually surprisingly mild. The crust gives it a little crunch which is great and something different to add to your fish recipes.
The great debate of Pavlova is over who invented the dish – Australia or New Zealand. It is both countries national dish and the dessert is named after Anna Pavlova, a Russian Ballerina who toured both Australia and New Zealand. While I don’t know the full extent of the story I was born in Australia and am therefore an Australian citizen so I’m sure you can guess who I’m siding with on this one. Either way, wherever it came from it is certainly delicious. The most difficult part of this dessert is the meringue, which if you have tried making on before you know can be very temperamental. It actually took a few tries to get one that turned out but it was worth it in the end. A light fluffy meringue topped with whipped cream and berries is a light, refreshing dessert for dinner parties.
Okay so I know I just posted a risotto recipe not too long ago but once I find something that’s good I tend to stick to it and once I am confident with it, mix up the flavours a little bit. If the last one was really good then this one was really really ridiculously good. The flavours of pesto incorporated make a super interesting variation without overpowering the creamy wonderful risotto. I had it again as leftovers for lunch afterwords and it was just as good. This will be one recipe that I will make again and again and again. Okay, you’re tired of me amping this recipe up right? Me too, so lets get too it.
When it comes to chicken wings it’s all about the blue cheese dip, am I right? Wings, I could take them or leave them but mix them with some delicious creamy blue cheese dressing and something about it is irresistible. There is a restaurant in Victoria that has really, really good wings and Adam and I used to frequent their Wednesday wings special quite a bit when we lived there. Now that we’re living in Vancouver we have yet to discover really good wings but I’m sure we’ll get to that point someday. For now though we may have to make our own. I always have low expectations for home made wings, but these were baked which made them healthier than the alternative and turned out great!
Okay so this is three days late which is pretty weak, I agree. However better late than never, right? Hopefully you know the drill by now – here are our most viewed recipes from May!
Pasta is probably the biggest staple in our household. It’s easy, quick and there are so many different variations of pasta out there to try. This was my first time cooking carbonara and if you haven’t made it before you actually might be surprised out how it is (traditionally) made. I’m sure restaurants add different ingredients such as cream to the sauce, but the base of a carbonara sauce is actually made from eggs. Adding the eggs to the hot pasta cooks them and creates a creamy, rich sauce that is so easy it’s almost unbelievable. If you’re super concerned about uncooked eggs this may not be the best thing for you, but I promise it’ll be delicious and one of the easiest meals you’ve ever made.
Okay, so I’m not entirely sure why I am apparently obsessed with piña colada flavors lately but apparently I am because this is the second recipe I’ve posted within a week that has that theme. I mean I like the flavors but I don’t want you to think all I do is sit around thinking about piña colada’s all the time because that might seem a bit strange. I will say this though, I do love coconut milk and I strive to use it whenever possible. If you go back and look at my recipes you will find that quite a few contain it. There’s just endless things you can make and I intend on making every single one apparently. I made these popsicles alcohol-free and now I’m not sure why because I could really go for a boozy one. You can definitely add rum if desired, in fact I would encourage it!
Nothing is better when you’re sick than a good old classic comfort food, right? Luckily I haven’t been sick this week (knocking on wood as I type this) but unfortunately Adam has. Soup and grilled cheese have always been a go-to for me when I am sick. So I decided to be a nice girlfriend this week and make some for the sicky in the house. Want to know something really weird about me? I love tomatoes, like absolutely and completely love them but I am not generally a big fan of any kind of sauce or soup made from tomatoes. I still eat tomato sauce and tomato soup frequently though just because it’s such a staple and hard to avoid. Adding a little cream and spice to this tomato soup made it into something that I actually really enjoyed.
As I have said before I am not really a big meat eater. On the whole, I make mostly vegetarian meals for myself but if someone else is cooking then I am happy to eat most kinds of meat. I have to admit, Adam is actually responsible for this recipe (well actually Rachael Ray is but he recreated it). Looking through the pictures has me convinced that I should really let him do more of the cooking around here. He’s going to love hearing that I’m sure.
Well, what an exciting day for us over here at ELP! One of Candice’s posts was featured on The Kitchn which has brought in a huge influx of viewers. If you haven’t checked out The Kitchn yet you really should – it is a daily web magazine celebrating kitchen design and home cooking. I (S) personally check it out all the time so to find that one of our posts was featured was super exciting! Okay so that’s enough gushing about that for now, I’m here today to share with you some “easy” mushroom risotto. The quotation marks are because anyone who’s made risotto knows that it’s never really easy. I am by no means an expert, but I have made it a few times and it always has turned out pretty damn good to my standards. If it’s something you are thinking about trying this is definitely a good beginners version and it’s adapted from Giada so you know it’ll be tasty.