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Potato Pizza with Rosemary and Brie

Trends in my kitchen come and go. Sometimes Ill latch onto a particular recipe or ingredient and it will make weekly appearances, and sometimes old favourites will languish unused for months or even years. One thing that remains constant around here is that Friday night is Pizza Night. Read more

Time to bake: Stuffed Autumn Focaccia

I seem to be in a baking mood lately. Maybe its the turning of the seasons, but ever since weve come home from holiday, I just cant get excited about salads, stir-fries or gratins. Ill have to curb this habit soon lest I become so doughy that I cant fit into my winter coat, but for now its all cakes, cookies, and breads at casa Kitchenist. Still, I try to sneak in some veg where I can. Im not whizzing beets into brownies or anything, but with savoury baking at least, theres room for experimenting. Read more

On trend: Feta Fantail Rolls

Feta Fantail Rolls

When I worked (and lived and breathed) in fashion, I was very concerned with trends. Not in a superficial, I couldnt possibly wear that skirt, its so last season way, but in a more theoretical one. Where they came from, how they grew, where they were going. Want to know what  youll be wearing in a few years? Go stake out a university or college with a fashion program and spend some time student-watching. Rarely will you find a group of people so immersed in the culture of style, so tuned into the times. Believe me- we were doing Granny Chic back when Mary-Kate Olsen was still synonymous with Michelle Tanner. Read more

A Day Under the Weather: Lazy Loaf

Lazy Loaf

First off, let me preface this post by making a number of excuses, of the type that my boyfriend warned me never to engage in when I first started this blog. (Your readers arent interested in why you posted late, or not at all- dont apologise!) See, I felt fine on Sunday night. Just fine- Id gone to the farmers market, made and bottled some homemade ketchup, re-read the third Harry Potter book for approximately the 8th time in my life, and been over to my sisters for cake. Read more

Not that kind: Banana Bread

Banana Bread

Of all the misnomers in this world, the one that infuriates me the most is banana bread. I love the stuff (could eat my sisters all day long), but lets face it- this is a very poorly monikered treat. Nine times out of ten, the bread in question is actually a cake; theres oil or butter, vanilla extract, eggs- not to mention the requisite cup or so of sugar. For heavens sake, there are sometimes chocolate chips involved. Read more

Version 2.0: Milk Honey Bread

Milk & Honey Bread

Back at the beginning of January, I wrote about my foodie resolution for 2010, to bake more bread. A resolution made with the best of intentions, borne of visions of wholesome, proud loaves emerging from my kitchen one after another. Not to mention the great arms I was going to have (you know, from all the kneading). Read more

A new year and a new challenge: Spotted Dog

Spotted Dog Bread

Happy New Year! Are you waking up blurry-eyed and blurry-headed, from too much champagne and too little sleep? No? Me neither- Andrew and I stayed in last night, feasting on good food, good TV and a moderate (ok, slightly more than moderate) amount of alcohol. I awoke surprisingly refreshed this morning, ready to greet 2010 with open arms. Read more

Baking misadventure: Homemade Bagels

bagels cooling

File this one under misadventure. Im sure youll agree; those are some freaky-looking bagels. I almost didnt post these at all- I was worried about damaging my reputation as a baker (and, lets face it, my pride) with these creepy things. I mean, that one on the bottom row looks like it has tumors. Its not as if Ive never successfully made bagels before, either. I have, which made this sorry-looking assortment hurt even more. Still, I guess thats how the cookie (sometimes) crumbles, right? Read more

A good thing: Stromboli with Pesto and Sundried Tomatoes

stromboli before baking

We eat a lot of pizza around here. Id say it makes an appearance slightly more often than once a week- maybe once every 6 days? My go-to dough recipe is so quick to put together that its become a bit of a fallback. Even if theres nothing more than a ball of mozarella in the fridge and some passata in the cupboard, we can still manage to rustle up a pretty good pie. Read more

Pizza Friday: Dough

squash and sage pizza

Around here, Friday night is Pizza Night. I dont remember exactly when this tradition started, but sometime last year, I became obsessed with the idea of learning to make the best pizza. Not just a passable pizza, not a good pizza, but the best pizza. It was probably this post from The Kitchn that put the idea into my head in the first place, and it grew from there. Of course, anyone knows that there are two components to a great pizza: the dough, and the sauce. This installment of Pizza Friday will follow my quest for crust gold. Read more