Laze Lady Laze

Monday’s are, for the most part, pretty lazy days for me. I usually wake up, drink far too much coffee and catch up on blogs or fall into a Pinterest trance until lunchtime. Most Monday’s I don’t even leave the house, unless for groceries, spending the afternoon cooking away, reading a book, lovin’ my kitties or watching multiple episodes of Gangsters: America’s Most Evil on A&E (because it’s awesome and you should check it out). 

Today was no exception. The morning began as mentioned above and the afternoon followed through with tasty treats galore (and enough A&E to make me go cross-eyed).

Breakfast is by far my favourite meal of the day so there’s no way I would skip past it and head straight for lunch. Flipping through The Little Paris Kitchen, remembering the challenge I’ve set for myself and have been lazy very about tackling, I decided a loaf of cake was an appropriate breakfast. Ha.

It’s been blood orange fever for me lately, so a freshly baked citrus fruit cake was only right.

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The recipe was super simple to whip up but, I would definitely recommend an electric beater for beating the whites to stiff peaks, unless of course you’re working on guns of steel. It was especially tasty slathered with butter, drizzled with wild flower honey from The West End Food Co-op (one of my main go to grocery places in the city) and yogurt with almonds on the side. Oh, and of course coffee. Sweet nectar of the gods. 

Citrus Fruit Cake
adapted from The Little Paris Kitchen

  • 4 eggs
  • 1 1/4 cups organic cane sugar
  • 2 cups all-purpose flour
  • a pinch of salt
  • finely grated zest of 1 organic lemon, 1 organic blood orange and 1 organic lime
  • 1 teaspoon baking powder
  • 1 cup butter, melted and cooled

Preheat oven to 350F and butter and flour a 9-by-5-inch loaf pan. Separate the eggs in a bowl. Mix the sugar and the yolks and beat until pale yellow. Beat the egg whites until they have stiff white peaks.

In a separate bowl, combine flour, salt, zest and baking powder together.

Fold the flour mixture into the egg yolk mixture, then pout in the cooled,melted better, stirring gently until incorporated. Lastly, carefully fold in the whites.

Pour the batter into the prepared loaf pan and bake for 35-40 minutes or until a skewer or knife comes out clean when placed in the centre.

You should probably eat this cake the day you make it, but it would probably work for french toast the next day (like I’ll probably end up doing).

This is a good little recipe to have in your back pocket for when company is coming over or you have a friend visiting for tea or coffee. Easy peasy lemon squeezy.

Britt x

ps- Stuck on repeat. I’m in love. Listen.

End of Weekend and Celebratory Eats

Sunday afternoon-Monday-Tuesday is usually my weekend. I probably spend at least one, if not two, of those afternoons/evenings making a giant feast of some sort to feed my friends or bake some tasty treats that I end up eating in one or two sittings (how am I not a beached whale?)
This weekend I decided to be a handy woman and hang suspended lighting, finish putting up art and set up an office space. I then realized it was Tuesday evening, I hadn’t had human interaction for two days, I just listened to the new Tegan and Sara album 4 times in a row, was going stir crazy and needed to have interaction with a real, live person.
“Cats aren’t people, Brittany”, I thought to myself (although, sometimes I do like them much better.)
So I called up my good buddy, Nicole, who has been equally as cooped up studying for exams all week. Writing her last one today, I thought, what better way to celebrate than with a feast and some wine. I took yet another page from Little Paris Kitchen and made us a Wild Mushroom Terrine (wild, in this case, being from under the fluorescent lights in the neighbourhood Metro) with mixed greens and slow roasted tomatoes. I could probably eat bowl upon bowl of those slow roasted tomatoes. I got the recipe from Luisa Weiss’ book My Berlin Kitchen:

Slow Roasted Tomatoes

Preheat oven to 300F

Container of your favourite mini tomatoes (I like the mixed heirloom variety), rinsed and dried
Drizzle with some Extra Virgin Olive Oil
Sprinkle a liberal pinch of kosher salt and some fresh cracked pepper

Roast dressed tomatoes in preheated oven for 90 minutes, let cool and enjoy

I make these tomatoes a few times a week. They’re so versatile. I eat them as a snack, use them in pasta, spread them on toast and in tonight’s case, sprinkle them on salad.

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Truth be told, the terrine kind of looks like a blob of garbage, but that’s only because it’s supposed to chill until at room temperature and then be served. I was hungry and delirious, what do you want?! I would definitely make it again, probably for brunch, and maybe with leek and herbs or something.

Do you have a favourite egg dish that you like to make? I think they’re probably one of my favourite things to eat. Quiche pie holds a place very dear in my heart. I’ll definitely have a post (or 5) about it!

See you soon for more tasty tales!

Britt

The Price You Pay For Cheap Rent

When I was apartment hunting this winter, I decided to step out on my own. No more roommates–which ultimately meant no more cheap rent (which isn’t really something you find in Toronto anyway). I thought to myself, “I can do this. I’ll just live in a shabby place for a while until I can afford something better.”
Truthfully, my place is quite lovely. There have been a few occurrences that have left my blood a little boiled, but for the most part I’m pretty happy here.

There is one thing, though, that just won’t do. Old radiators. They have this charm that an electric heater or vent heating can’t replace. But, they don’t quite radiate heat properly (dare I say, even at all in my case) which lead me to the disappointing discovery of not really being able to make a killer loaf of bread in the colder seasons.

Like that will stop me from trying.

I’ve been hooked on Mabel’s olive loaf for quite some time now. I’ve even gotten to the point of guiltily devouring a whole loaf in one sitting. The one thing that gets me about this loaf, and any olive loaf for that matter, is that there are never enough olives to satisfy my olivey desires. So make my own I shall with help from Rachel Khoo and her Pain Brié recipe (which was actually gifted from Gontran Cherrier) in The Little Paris Kitchen.

It was tricky getting the bread to rise because of the frigid temperatures in my ice palace but I managed to get it to rise enough. I didn’t turn out as well as I had intended but it was still delicious and definitely had enough olives (even though next time I will add more). I even managed to resist eating the whole loaf to make an utterly scrumptious savoury french toast for myself in the morning with slow roasted heirloom baby tomatoes and a balsamic reduction.

olive bread olive bite

Writing this post makes me want to try another batch. I think I might have to visit my friend, McCall, down the hall and use her warm apartment for a more successful attempt. Who can say no to a friend who shows up with a bottle of wine and the offer of freshly baked goods? I sure wouldn’t!

Until next time,

Britt

Off to a slow start…

So I know I started off the year with a Julie Powell-esque goal to recreate every recipe in Little Paris Kitchen by year’s end (which I still fully intend to do) but, I have been without camera and  I feel like describing an incredible meal  in a multitude of words would never make up for the lack of visual. We all know we 50% eat with our eyes so I can’t ignore that factor. That being said, I have finally come into possession of a camera that will suffice for the time being and also have the help of a willing friend and neighbour who will gladly lend her appetite and photography skills when need be. And need them tonight I will! There is a dough base fermenting in the kitchen that will soon be transformed into a magical olive loaf. Can’t wait to actually get the ball rolling!
In the meantime, if you have yourself an ever useful Bloglovin account, you should follow me here: <a href=”http://www.bloglovin.com/blog/4503617/?claim=tnjr9jc5w87″>Follow my blog with Bloglovin</a>
Will be back shortly with some tasty olive bread for you to feast your eyes on!
 
Britt