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Hearth & Larder: I’m ready for my closeup, Mr. DeMille

30 Oct

New recipe video coming soon!.

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Hearth & Larder: Market photos and more!

29 May

First day at the Tri-Cities Baker’s Community Market yesterday in Coquitlam was a success! Hearth & Larder blogs about it along with some great photos showcasing all the fantastic baked goodies. The market will be on again this Saturday 10am – 2pm so don’t miss it and get there early as things start to sell out quickly. Don’t forget to try the free samples from every vendor. Fresh scones, gourmet marshmallows, cupcakes, even French Canelés de Bordeaux!

Just a sample of the amazing baked goods from local artisan bakers!


TRI-CITIES BAKER’S COMMUNITY MARKET

25 May

This Saturday is the beginning of the Tri-Cities Baker’s Community Market. Bakers from the Tri-Cities and Vancouver area are under one roof to satisfy your sweet tooth. Join us for 5 Saturdays this summer to support local bakers and buy food made with heart.

Hearth & Larder will be one of the featured vendors offering artisan preserves and freshly baked scones. Orange Marmalade which is thick, sweet and orangey, Mixed Citrus Marmalade with an intense grapefruit flavor with a hint of lime, Dandelion Jelly which tastes like jellified honey, and a new flavor – Pineapple Jam (think Pineapple upside-down cake). And to compliment these sumptious spreadables are three types of scones – Lemon-Blueberry, Orange-Pecan and Lime-Cardamom. Free samples, too!

And for this week only, visit Hearth & Larder’s Facebook page and click the “like” button to receive $2 off a jar of preserves when you come to the market this Saturday! The “likes” will be confirmed with an email.

Kimberley Mulla of Kimberley’s Kitchen is also a featured vendor and the creator of this event. She’s a master marshmallow maker and will be selling her gourmet mallows along with other baked goodies.Other featured vendors are Em’s Gems – treats for tea and more, French Made Baking, Something Sweet For You and iBakery.

So, If you haven’t already, you might want to start hittin’ the gym or take a few hills on your bike because you won’t want to miss this sweet event. The market will be held (indoors) at The Evergreen Cultural Centre in Coquitlam (event parking is free). It is absolutely beautiful and just a block away is the Pinetree Village a huge shopping mall. Make a day of it and come visit us at the market!

Location: The Evergreen Cultural Centre in central Coquitlam – MAP
Dates: May 28, June 4th, July 9th, July 23rd and Aug 6th
Time: 10am to 2pm
Parking: FREE
To learn more about the market please visit – The Tri-Cities Baker’s Community Market blog.

Oatmeal Raisin Cookies

24 Jun

Michele’s modifications: 1 packet Vanilla Sugar, 1 cup pecans, substitute with cane sugar (Panella), and extra large raisins (pre-soaked). Warning: they disappear in a day. Crispy yet chewy.

36 cookies Continue reading

Cookie science

19 Jun

What makes a cookie chewy, soft, crunchy, cakey or crispy? This article helps explain. – Michele.

Braised Oxtail

4 Mar
If you like gnawing and sucking on bones this recipe is for you!

If you like gnawing and sucking on bones this recipe is for you!

A very simple and rustic dish I love to make. Just so long as you have about 3 hours to spare, that is.

Continue reading

Pozole

22 Apr

This is a delicious Mexican soup. It has numerous variations but the key ingredient here is hominy, kernels of dried white field (dent) corn that have been treated with lime. I just buy it canned at El Sureno market. This is a great soup to use left over carnitas and left over home-made corn tortillas.
Pozole
INGREDIENTS:

The soup base:
6 cups chicken stock (preferably home-made)
salt or chipotle garlic salt to taste
pan & lard sediment from cooking carnitas
2 cups fresh tomato salsa
1-2 tsp Epazote (sifted to remove tough bits)
1 canned chipotle pepper in adobo sauce, minced or just a spoon of the adobo sauce for a nice kick.

The good bits:
about 2 cups carnitas, shredded
1 can hominy – white

Garnishes:
fresh lime juice
finely shredded green cabbage (optional)
cilantro, chopped
crema, if you can find it, or sour cream
corn tortilla strips
avocado cut into 1in. cubes

Simmer the soup base ingredients over med heat for about 20 minutes or so until the flavor develops. Then add the carnitas and and hominy and cook for another five minutes to heat through. At this point I like to add a handful of chopped cilantro and lime juice and taste for saltiness. But you can adjust the seasonings to your taste. If you like more lime juice, add more!

To serve, spoon a few chunks of avocado in the center of the bowl and ladle the Pozole over top then add the garnishes of your choice and top with sour cream. Sprinkle a little cilantro on top to make it pretty and you’re ready to eat!
Michele