Wednesday, September 22, 2010

Love Of My Life Peaches n' Cream Pie

Some people find the love of their life in high school, others at parties and clubs, or even online...I, on the other hand found mine in my very own house. Fickle is a word often used to describe my heart, but my love for my moms peach pie will never die. Here I go again making these hyperbolic statements, but kids, I ain't kidding because this peach pie is outstanding. To be honest with you, I've never tasted a pie of my moms that I haven't fallen head over heels in love with. In fact, I even promised her I would give her the very official title of "Worlds Best Pie Maker" if I could put her recipe on my blog, a title she rightfully deserves. But out of all my moms delicious pies, her peach pie tops them all. The unique addition of the sweet sour cream and brown sugar mixture on top turns a classic peach pie into a Peaches n' Cream Pie, and turns me into one very happy lady.

19" unbaked pie shell
6-7 peaches peeled and sliced
1/4 cup all-purpose flour
1/3 cup sugar
3/4 cup sour cream
2-3 tbsp brown sugar

1. Preheat oven to 425º. Slice the peaches straight into the pie shell and spread them out evenly.

2. In a small bowl, combine the flour, sugar and sour cream. Pour evenly over peaches.

3. Bake for 12 minutes, then reduce heat to 350º. Continue baking until fruit is tender and sour cream mixture is set, about 40 min.

4. Sprinkle the top of the pie with brown sugar and return to oven for another 5 min. Cool to room temperature before serving.

Sunday, September 12, 2010

Fig and Goat Cheese Salad with a Honey and Balsamic Vinaigrette

Recently I developed a love for figs. For years I could never understand what was so great about this expensive fruit, and would stick to grapes and olives when a cheese plate would come my way. Well I'm making up for lost time now, experimenting with figs in any way I can when they make a rare appearance in my fridge. I even went so far as trying to create fig and goat cheese experience I will not be sharing with you...let's just say, you wouldn't want to try that one at home. My Fig and Goat Cheese Salad with a Honey Balsamic Vinaigrette was a much more pleasant experience for me. Satisfying, tangy, and sweet, this salad is great served as a side dish with your entree or even as a light meal on its own.

Note: Use your discretion on how much of the salad ingredients to add. It may vary depending on your taste and how many people you are serving it to.

mixed greens
1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
figs, cut into quarters
red onion, very thinly sliced
goat cheese
dried cranberries
toasted pecans, chopped
salt and pepper

1. In a small bowl, whisk together the balsamic vinegar with the honey until well combined. While continuing to whisk, slowly add in the olive oil in an even stream. Set aside.

2. Place desired amount of mixed greens in a large serving bowl. Top with figs, red onion, crumbles of goat cheese, dried cranberries, and toasted pecans.

3. Pour dressing over salad and toss until everything is coated. Season with salt and pepper, and gently toss again.

Listening To:
The xx - Heart Skipped A Beat

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Friday, September 10, 2010

Open-Faced Fried Egg Sandwich with Avocado and Tomato

Often my breakfast dictates what kind of day im going to have. For instance, if I start my day with a bowl of cereal, it's likely to be a long and dull day. Whereas starting my day with bacon, eggs, and toast means my day will be beautiful...and there's never such a thing as skipping breakfast in my world...I might as well not leave my bed at all if that's the case. So you can imagine how fantastic my day turned out when I started it off with this winning breakfast sandwich! Crisp, toasted country bread lays the base for fresh and juicy tomatoes and creamy avocado, generously sprinkled with the bright flavour of torn cilantro leaves, and topped with a runny crispy-edged fried egg. If only every day could start as beautiful as this!

a slice of fresh bread (I used a country loaf)
1 avocado, sliced
4-5 cherry tomatoes, halved
about 1 tbsp fresh cilantro, torn into small pieces
olive oil
1 egg
freshly ground salt and pepper

1. Lightly butter bread slice on one side. Top evenly with avocado slices, halved tomatoes, and cilantro leaves. Set aside.

2. Drizzle a small pan with olive oil. Set to medium-high heat. When hot, crack in the egg. As the egg is setting, season with salt and pepper. Let egg fry until the white is cooked, the white edges are crispy, and the yolk is still slightly runny.

3. Carefully place fried egg on top of the avocado, tomato and cilantro bread and eat!

Listening To:
Kanye West & Jay-Z - Monster (feat. Rick Ross, Nicki Minaj & Bon Iver) (Prod. by Kanye West)

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Sunday, September 5, 2010

Caprese Salad

When I think of Caprese Salad, I immediately think of summer. Bright red, juicy tomatoes fresh from the farmers market, creamy, salty, white and fresh mozzarella cheese, and bright green sweet basil leaves picked right from my backyard herb garden come together to make this mouth watering Italian classic. The flavours of an Italian summer, right here in my own backyard! That's amore!

Note: Because this is such a simple salad, it's important to use the best of the best! Use organic local tomatoes, the freshest mozzarella, fresh basil leaves (don't even attempt to make this salad if you're going to use dried), and extra virgin olive oil. Freshly cracked salt and pepper also makes a world of a difference.

sliced tomatoes
fresh buffalo mozzarella, cut into slices
fresh basil leaves, cut into strips (or you may leave leaves whole)
extra virgin olive oil
balsamic vinegar
freshly ground salt and pepper

1. On a plate or platter, alternately layer the tomatoes with the mozzarella.

2. Sprinkle basil strips on top of tomatoes and mozzarella. If using whole basil leaves, place each leaf on top of each mozzarella slice.

3. Lightly drizzle with olive oil and balsamic vinegar.

4. Season generously with salt and pepper.

Listening To:
Like A G6 - Far East Movement ft The Cataracs & Dev

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Thursday, September 2, 2010

Blog Lovin'

Ever wonder what other blogs I frequent? I feel very lucky to be surrounded by an array of talented and motivated people who all inspire me to keep on climbing to reach my goals. I hope that my friends blogs will do the same for you! They are pretty damn amazing!

A public portfolio of illustrations brought to you by my lovely and incredibly talented sister Justine Rose.

Jamie Tyrrell is Martha in Training. A humorous blog that follows Jamie through her daily life and food adventures.

Former Olympic rhythmic gymnast Alexandra Orlando (and best friend for 15 years!) gives you an exclusive look into her wild and crazy life in sport.

Angela Aiello, entrepreneur and co-founder of the iYellow Wine Club, shares her exciting experiences in the world of wine. Trust me, this is one blog to keep your eye on! Ange has success written all over her! The woman is bound to achieve some truly remarkable things.

After only cooking and baking for about a year, cute little blonde Tracy has gone a long way. Now creating custom cakes for friends and family, and even you!

My incredible cousin Tori shares the laughter, tears, and recipes that go along with raising her two beautiful little girls.

With a special eye for design, Becca shares her latest unique finds. Get ready to be inspired here!

Move over cake boss! You ain't got nothin' on Danielle. Sweet & Splendid is a custom cake business in Toronto that will make your jaw drop! These cakes are truly out of this world!

Ever wonder what guys think? The Lions Den University gives you an inside look into the (often scary, crude, and blush-worthy) mind of a twenty-something guy. Your new guilty pleasure.

Looking for new music, youtube videos, pictures, restaurant reviews and more? Kavi gives you a taste of his unique taste, as he lets you step into his shoes to see Toronto through his eyes.

and a special shout out to...

Diana, I want to give you a special thanks for being such an avid reader for my blog. I can't thank you enough for making me smile each day when I read your sweet comments on each and every one of my blog posts! It's people like you that keep me going!

Spicy Papaya and Brie Quesadillas

I have no idea when and where exactly my mom came across this recipe, but am I ever thankful that she did! Honestly, one of the best parts of my summer is when my mom makes her Spicy Papaya and Brie Quesadillas. Nothing beats sitting by the pool with a mango daquiri in one hand, and a spicy and exotic quesadilla in the other. And if you've had the privilege of lounging by the Rose family pool, munching on my mom's quesadillas, you know I'm not kidding! I know some of you may be thinking that this is too strange of a combination, or you may not like papayas, but trust me here, no life is complete without trying these. Ok I may sound a bit hyperbolic, but seriously, I have no doubt that you will fall head over heels in love with this quick and easy side. I know all of my friends and family have!

4 medium-sized flour tortillas, or 6 mini
1 medium-large sized papaya, peeled and cut into thin slices
about 1 tbsp olive oil
1 onion, chopped
1/4 cup chopped jalapeno peppers (I used jarred jalapenos)
enough brie to spread on half of each tortilla (1 small wheel is enough to be safe)
sour cream (to serve)

1. In a small pan, add olive oil. Once heated, add the chopped onion and jalapeno peppers. Sautee until softened and browned. Stirring occasionally.

2. While onion and jalapeno's are cooking, lay out your tortillas on a flat surface. Using a butter knife, carefully and evenly spread the brie onto half of each tortilla.

3. Top the brie-covered side of the tortilla with the sauteed onions and jalapenos. And then top that with the slices of papaya

4. Lightly oil a large baking sheet or line with parchment paper. Fold the empty side of the tortilla over all of your quesadilla ingredients, and transfer to baking sheet. Bake at about 300º for 6-8 minutes, or until brie has melted.

5. Cut into halves or quarters, and serve immediately with sour cream.

Listening To: