Apple and Goat’s Cheese Tartlets with Thyme Honey

There’s nothing better than procrasti-baking, as it leads to wonderful things like these adorable little savoury tartlets. I made the recipe as found on this seven spoons post, only I forgot to turn on my timer so who knows how long it took in the oven (possibly the duration of one TV episode on Netflix, but how would I know such a thing…).

These are made with a frozen puff pastry so all you need to do is make the goat’s cheese mixture, heat up some honey with butter and thyme, and slice up some apples. Easy as pie, but only because “easy as tart” is not a thing. I suppose you could make your own pastry, but that’s beyond the level of procrasti-baking, especially when the frozen stuff was on sale anyway.

Processed with VSCOcam with c1 preset

I forgot to add the shaved cheese on my first one, so naturally I had to eat a second to right my wrongs. And don’t be fooled by the fork in the first photo, this is definitely finger food, though I would accept any method that will get them into your mouth the quickest.


Pumpkin Pie for (Canadian) Thanksgiving

I found this brilliantly simple pumpkin pie recipe on food52 a few weeks ago and couldn’t wait to pull it out for thanksgiving, and boy am I glad I did. It’s made with caramelized pumpkin puree – a small step requiring minimal effort that yields amazing results. Especially when paired with this perfectly salty pie crust. Do it. Do it now. You’ll thank me later.

The braided edge was something I had pinned years ago and never got around to trying, as I always thought it looked too finicky and pie crusts scared me. But it turns out it isn’t so difficult after all, though it does require some patience. I’ve read elsewhere to use an egg wash as glue, but I just used some water and that seemed to do the trick. I put the whole crust (with the braid) in the freezer before baking.

Note: I first blind baked the crust at 350F for about 20 minutes until dry and just starting to take on some colour. The pumpkin custard also seemed too thin to me when I first mixed it, so I took the remainder of my oven’s pre-heating time to cook the custard a little on the stove top before filling the crust and going into the oven. Though this did result in a quicker bake time, I think it would have been just fine had I followed the listed instructions.

I searched and searched for fun uses for leftover pie dough, and settled on what was probably just the easiest: cut out little circles and sprinkle on some cinnamon sugar. Bake at 350 until poofed up and golden.

Rosemary Roasted Peaches

peachesI came across this beautiful spread of Niagara peaches at the market this weekend, took home a few too many, and roasted em up with some rosemary sugar as inspired by this food52 post. I decided to forgo the salted caramel in the original recipe (I’m not a big can of caramels) and served them with a scoop of ice cream instead. Delicious. And so so simple.


I also picked up these colourful fingerling potatoes, and roasted them with some oregano picked from an organic farm I visited earlier this week. Also another incredibly simple dish made with great produce.

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Summer Baking – Tarts, Cakes, Macs, and More

It’s time to revive the blog! My last post may have been a year ago, but rest assured I haven’t burned down my kitchen just yet. I have, however, been spending an unhealthy amount of time watching Masterchef Australia, which has naturally led to spending a lot of time in the kitchen making all sorts of unhealthy (and on occasion, somewhat healthy) food. With that said, here’s a mishmash of some of the things I’ve been up to:

Nectarine, Mascarpone, and Gingersnap Tart

Nectarine, Mascarpone, and Gingersnap Tart
 had this one bookmarked for ages and finally got around to making it. It’s absolutely delicious as written, and a great summer dessert, but I may go for a slightly lighter filling next time, maybe even just a whipped version of this one.

Pistachio Sponge with White Choco Mousse and Yuzu Curd
Pistachio Sponge with White Choco Mousse and Lemon Curd
Taken straight off the Masterchef AU website. Except I made a lemon curd instead of a yuzu curd, because I’m not fancy enough for that yet. And I also don’t own an ice cream machine, but I do have a freezer and a whisk which did an admirable job. David Lebovitz has a great post here about making ice cream at home without an ice cream machine.

Lemon TartLemon Tart
This project started out as an attempt to make the Lemon Sabayon Tart with Pine Nut Crust from Thomas Keller’s French Laundry Cookbook, but although the pine nut crust was delicious, I undercooked the sabayon and ended up with a runny (but still delicious) goopy mess. There’s also a recipe alongside the tart for a honeyed mascarpone cream which is heavenly, and which I gladly ate by the spoonful while watching my lemon sabayon slowly ooze out of the pan. I found myself with some leftover lemon curd a few days later and decided to bake up a simple french tart crust to house a more stable filling, which thankfully resulted in a tasty treat (though I unfortunately ran out of ingredients to make that honeyed mascarpone cream I still dream about).


Mushroom Leek Risotto

Mushroom Leek Risotto
There’s a million and one recipes out there for risotto, but I ended up reading too many and having them all become a muddled mess in my brain, so I ended up forgoing a recipe altogether and stuck with a flavour combination I know and love. I did admittedly forget to check the salt levels of my broth until I was nearly finished cooking the dish, so I finished it off with water instead of broth and sprinkled in some toasted (and crucially unsalted) almond slivers. The light crunch and nuttiness of the almonds paired surprisingly well with the creamy risotto and rounded it out very nicely.

Warm Beet Orzo Sa

Warm Orzo Beet Salad with Feta and Arugula
 don’t know how it’s taken me so long to find out about but so far everything I’ve seen has been fantastic. I’ve only recently gotten into beets, and although I prefer them raw, they’re great in this warm salad. The orzo is cooked in the beet-boiling water and together with the creaminess of the feta and bitterness of the arugula, it all makes for a great earthy salad that I’ll likely soon be making again.


Cardamom Coffee Pistachio Macarons
Hazelnut Chocolate Macarons

And lastly, in classic ovenloven style, I’ll wrap up with some macarons. The pistachios and hazelnuts are mixed into both the shells and the whipped ganache fillings. I made a lot of unmeasured adjustments to these, but they turned out to be quite good so a recipe will (hopefully) be coming soon!

Canadian Themed Maple Cookies

I’m working with international students this summer in Montreal, and made a batch of “Canadian” cookies for a farewell ceremony. Though I’m not crazy for sugar cookies, I do looove decorating them, so I’ll gladly jump on any opportunity that comes along. I used maple syrup in place for agave in these for that extra-Canadian kick.

I drew out an outline of a loon shape and piped a whole bunch of birds onto sheets of waxed paper the day before baking. I always make LOTS of extras since they are quite prone to breakage. Especially with small protruding bits like the beaks and tails on these.

loons - steps

I flipped through a whole bunch of sugar cookie recipes to frankenstein one I liked and went on a late-night baking spree. Without air conditioning in the apartment, I like to avoid turning on the oven during the day. With the loons dry and ready to go, the rest of the decorating was a breeze: I just flooded the cookies with a 10-second icing (#3 tip), and drew the maple leaf outline with a #1 tip wet-on-wet, then placed the loon right on top. (Click here to read about royal icing consistencies.Once everything was dried, I personalized the cookies with all the students’ names.

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