Ginger Cake

I made this ginger cake last week. I was looking through the Joy of Cooking for new recipes and was captured by the description of this cake: "Some of the best cooks we know sweat by versions of this cake. The large quantity of fresh ginger (don't be afraid) and the absence of other spices produces a sophisticated cake." The recipe called for 1/2 cup of ginger, but I found it a bit too ginger-y. I made it again today, for A to bring to a work function tomorrow, and reduced the ginger to 1/3 cup, and I think it turned out much better. It is a really easy cake to make, and I think the description calling it "sophisticated" is perfect.

Ginger Cake
Adapted from Joy of Cooking
Yield: 1 8x8 square pan, or 9 2.5-inch squares
Print recipe

1/2 cup butter
1/2 cup water
1/2 cup brown sugar
1/4 cup molasses
1/4 cup honey
1 egg
1/3 cup finely minced ginger
1 1/2 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt

1. Preheat oven to 350F.


2. Line an 8-inch square baking pan with parchment, leaving a slight overhang on all sides.


3. In a small pot, combine butter and water and heat until butter is melted.


4. In a large bowl, whisk together brown sugar, molasses, honey, and egg. Add ginger and whisk to combine.


5. Whisk butter mixture into molasses mixture.


6. In a small bowl, combine flour, baking soda, and salt. Add to molasses mixture and stir in just until smooth.


7. Scrape batter into pan and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes. 


8. Cool completely.

Fromage Frais

I had a really fun weekend making fromage frais. My mom bought me a cheesemaking book and I've been looking forward to trying some recipes from it for a while. We spent Saturday shopping for rennet, a coagulant, and for the bacterial culture, which we ended up finding at Les Amis du Fromage, which we had never been to before, but were impressed by - we'll definitely go back to buy cheese another time.

The recipe was really easy - it only took about 10 minutes to do. The milk had to sit out at room temperature for about 12 hours, so Sunday morning before work, I drained it into cheesecloth. It wasn't really like the ricotta or paneer I had made before, where the curds separate visibly from the whey. I poured the entire pot into the cheesecloth, and it seemed very watery. I wasn't quite sure how it was going to turn out, but I was really excited to come home from work to find it had set up perfectly. I was happy.

I haven't quite had time to figure out what to do with it yet because on Monday I got really sick. I'll post some pictures once I make something with the cheese. But I will definitely be making more cheese in the future, maybe some goat's cheese, if I can find goat's milk, and feta one day soon too.

Fromage Frais
From 200 Easy Homemade Cheese Recipes
Yield: 1L
Print recipe

4L whole milk
1/4 tsp aroma or mesophilic culture
2 drops liquid rennet
kosher salt

1. In a large pot, warm milk over medium heat to 77F (25C), stirring gently to prevent scorching. Remove from heat.


2. Sprinkle culture over surface of milk and let stand about 5 minutes to rehydrate.


3. Using a skimmer and an up-and-down motion, gently draw culture down into milk without breaking surface of milk.


4. Dilute rennet in 1 tablespoon of cool water. 


5. Add diluted rennet to milk. Using same up-and-down motion, draw rennet down into milk until well blended.


6. Cover and let set at room temperature in a draft-free location for 12 hours.


7. Using a skimmer, ladle curd into a cloth-lined colander and let drain. The draining will take several hours, depending on how firm you want your final product to be.


8. Remove cheese from cloth and place in a bowl. Weigh cheese, then add 1% of the weight in salt.


9. Store in the coldest part of the refrigerator for up to 2 weeks.

Broccoli, Cheddar, and Quinoa Soup

My mom bought me a book of quinoa recipes that I have been excited to try. I finally made a couple of things last night, but the only one of the three that I liked was this soup. You don't really even notice the quinoa in the soup, so it's a super easy way to add nutrition to a meal. And with the weather cooling down, the soup is a perfect way to keep warm.



Broccoli, Cheddar, and Quinoa Soup
Adapted from Quinoa 365
Yield: 4-6 servings
Print recipe

3 cups broccoli florets
1 tbsp butter
1 cup onion, chopped
1/4 cup quinoa
3 cups chicken or vegetable stock
1 cup whipping cream
1 cup cheddar cheese, shredded
salt and pepper, to taste

1. In a large pot, melt butter over medium heat.


2. Add onion and saute until soft, about 10 minutes.


3. Add broccoli, quinoa, and stock. Bring to a boil, then reduce heat to medium-low. Simmer until quinoa is tender, about 20 minutes.


4. Puree with a hand blender or food processor.


5. Add cream and season with salt and pepper.


6. While soup is hot, stir in cheese until just melted. Serve immediately.

Potato Salad

I've been meaning to post this recipe for a long time now. I made this summery potato salad a few times over the bbq season. You can add any vegetables you like, but I used red nugget potatoes, yellow and green beans, tomatoes, and baby carrots. Blanch all the vegetables separately (besides the tomatoes of course) and cut into bite-sized pieces before combining.



Potato Salad Dressing
Yield: 1 1/2 cups
Print recipe

1 cup mayonnaise
1 tbsp dijon mustard
1 tbsp prepared pesto
1 tbsp white wine vinegar
1 tbsp apple cider vinegar
1 tbsp sherry vinegar
fresh dill, to taste
fresh parsley, chopped, to taste
salt and pepper, to taste

1. In a bowl, combine all ingredients.


2. Toss with vegetables.

Back in the Kitchen

It's been a while since I posted anything on here. It's definitely been a strange few weeks.

I started at Hawksworth a few weeks ago, and it was incredibly exciting. Every day, I was learning something new, tasting delicious food, and just soaking in everything about opening a restaurant. The days were really long, and I would come home exhausted, but really happy.

I was working nights for the first two weeks, and I eventually got assigned to be the assistant for the hot appetizer station at dinner. There was some great food on that station, like scallops in house-made XO sauce and sweetbreads cooked in bacon fat and maple syrup, so I was looking forward to learning all those dishes. But somehow things would never quite work out and I would end up helping with some other job or station, so it was a little bit frustrating at times, feeling like I wasn't really learning the station I was assigned to and thus not really feeling like I was doing a good job.

I was still really enjoying the whole experience, until the second night of soft openings when Chef Hawksworth talked to me and told me that I was going to not be working for a few weeks. I had been assigned to be one of the breakfast cooks and to save on labour costs, the restaurant wasn't going to serve breakfast until closer to the hotel opening, scheduled for some point later in the summer. It was a bit of a blow. I had always kind of expected to be assigned to breakfast, but I had gotten so used to working at night and with the team at night, who are pretty amazing cooks, and the prospect of not working for a few weeks had me a little disappointed.

It ended up working out not so badly. I worked a number of Canucks playoff games, which are always a lot of fun, and I went to bartending school on my days off, which was something I had been thinking about doing anyway. I also got more used to the idea of breakfast and the perks that went along with that - getting my own station instead of being someone's assistant and thus getting to actually cook instead of doing prep all day, and also getting to enjoy the summer at little bit since I'd be done work in the early afternoon.

So yesterday was my first day back in the Hawksworth kitchen after three and a half weeks away. It felt really good to be back. And things are pretty exciting - we're learning the breakfast menu and experimenting with new recipes. It also feels good to actually be working. It's strange how different life is when you don't have a job - free time is great, but having less of it makes you appreciate it more I guess. The only downside is starting work at 5am. I am definitely not used to that yet. I probably won't really ever be used to it.

We have our first brunch service this weekend, nothing next week, brunch again next weekend, and then we are open for breakfast every day starting next Monday. I'm looking forward to all of it.

Mexican Wedding Cakes

These are my new favourite cookies. They are buttery and crumbly and really easy to make.


Mexican Wedding Cakes
Adapted from this Martha Stewart recipe
Yield: 3 dozen
Print recipe

1 1/2 cup pecans
1 1/2 cup flour
3/8 cup sugar
1/2 tsp cinnamon
1/8 tsp salt
3/4 cup butter, cut into small cubes
1 cup icing sugar

1. In a food processor, combine pecans, flour, sugar, cinnamon, and salt. Pulse until mixture resembles coarse meal.


2. Add butter and pulse until a dough forms.


3. Shape dough into a disc and wrap tightly in plastic. Refrigerate for 30 to 60 minutes.


4. Preheat oven to 325F.


5. Remove dough from refrigerator. Pinch off about 1 tbsp of dough and roll into balls. Place on parchment lined baking sheet, about 1 inch apart.


6. Bake about 20 minutes or until the cookies are just golden at the edges.


7. Cool for 5 minutes on sheets, and then cool completely on racks.


8. Roll cooled cookies in icing sugar twice to coat thoroughly.

Chocolate Mint Cookies

Today was my first official day at Hawksworth. Basically, it was just a safety orientation because the hotel is still a construction zone. We actually had to wear hard hats throughout the session, and we got scolded from some of the construction guys for not having steel-toed shoes. We got to see the kitchen, which is looking good. Lots of nice, new equipment. The pans are all Le Creuset, pretty and blue. The team is really young, and I know a couple of people, which is a bit of a relief. We get to start in the kitchen tomorrow, testing recipes and whatnot, while they assess our skill sets to figure out where we'll work when the restaurant opens. I wasn't too excited before because I was so nervous, but now that I've seen the kitchen and the people and the menu, I'm definitely starting to get into it more.

Anyway, I had most of the day off, so I figured I should do some cooking at home. I haven't been baking too much and I kind of had a craving for something sweet, so I started looking up some cookie recipes. I was thinking about the Brussels cookies from Pepperidge Farm that I used to eat when I was a kid (there were mint Brussels back then), and decided I wanted chocolate mint cookies. No one seems to have any recipes to replicate the Brussels cookies, so a quick google search on chocolate mint cookies took me to Oprah's recipe for her version of the Girl Guide chocolate mint cookies, which I also love. Perfect.

They have a very similar taste to the Girl Guide cookies, but I didn't coat them in chocolate (too lazy), so it's missing a bit of charm. They also spread a lot more than I anticipated, so perhaps next time, I would make the log a little bit smaller, probably more like 1 inch.


Chocolate Mint Cookies
Adapted from this Oprah recipe
Yield: 3 dozen
Print recipe

3/4 cup flour
1/4 cup cocoa powder
5/8 cup sugar
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
3/4 cup butter, cut into small cubes
1 egg yolk
1/2 tsp vanilla
1 tsp peppermint extract

1. Combine flour, cocoa powder, sugar, baking powder, baking soda, and salt in bowl of food processor or stand mixer. Mix to combine.


2. Add butter. Mix until butter is combined. Mixture will not come together.


3. Add the egg yolk, vanilla, and peppermint and mix until dough comes together.


4. Remove dough from bowl and shape into a 1-inch wide log.


5. Wrap in parchment paper and refrigerate for at least 2 hours.


6. Preheat oven to 350F.


7. Remove dough from refrigerator. Cut into 1/4-inch discs and place on parchment lined baking sheet, about 1 inch apart.


8. Bake 8 to 10 minutes or until the cookies are light golden brown at the edges. Cool completely on racks.


9. Can also be coated in tempered chocolate.