Post-workout fuel

It occurred to me that in all the time that I have had this blog, I have not yet shared any recipes. That is not intentional but rather just a consequence of having too busy a life (as evidenced by the length of time between posts).

Recently, as you know, my life has been taken over by training for endurance sport. I spend a great deal of my time outside the pastry kitchen either running, swimming, or cycling. All this activity requires fueling my body to replenish what I expend, so I am always hungry. I had almost forgotten that I had a “power” cookie recipe until my boss recently mentioned that she wanted us to experiment more with specialty-diet recipes. So I dug this one up – a recipe I had come across from a previous job and modified. Vegan-friendly, egg-free, dairy-free, made with spelt flour, and chockfull of energy-rich seeds and dried fruit. It is so satisfying after a long run, and way better than a store-bought energy bar. Oh, and it’s so easy, even a child can do it!

3 cups organic spelt flour
1 cup soymilk
1 cup oil
1 cup brown sugar
1-1/2 cups pumpkin seeds
1-1/2 cups sunflower seeds
1 cup raisins (or other dried fruit)
1 cup shredded dried coconut
1 tsp salt
1/4 tsp cinnamon

Combine all the ingredients together. Drop by spoonfuls onto a paper-lined baking sheet. Flatten slightly. Bake at 350deg for about 20 minutes or until golden brown. Enjoy!

Love is a home-made gift

My dear friend, Sumire, is a sweetheart. She just learned how to bake bread and had been asking me for tips as she perfected her soft bun recipe. For my birthday, she made these amazing, and VERY CUTE, buns. 100% Whole wheat, just the way I like them.

NOTHING LIKE HOME-MADE

She even made a special tribute to my cat, Bailey, the brat. Such a thoughtful thing to do. Thank you, Sumire!

It’s What I Do

CREMA Business Cards

Don’t you wish job titles were more straightforward? Or at least descriptive of what you actually do? Back in my ad days I had the obscure title of Media Planner and Buyer. It only made sense to people in the ad industry and I always had to explain myself to my friends. My mom never quite understood what I did. A more apt title for that job would have been: Spender of the Big Bucks.

Now I make desserts for a living. And because the people I work with are cool like that, we got to choose our job titles for these new business cards that also cleverly showcase my work. MAKER OF ALL THINGS SWEET. That about sums it up, don’t you think?

In Search of Inspiration

Once in a while. we get so bogged down with everyday busy-ness in the bakery that we forget how much we love what we do. We slog through our days churning out the same old stuff. I was in such a state a couple of months ago, and I needed to snap out of it quickly. A new season was upon us and I was badly in need of inspiration. The start of the Fall season usually means cool summer desserts giving way to the warmth and comfort of apple and spice and pumpkin. But I was all out of fresh ideas, and everything in last year’s Fall menu seemed tired and stale.

What does one do to get inspired all over again? Sometimes all it takes is trying out that new place across town. Other times it’s having a really excellent meal or an exceptional wine that awakens all those dulled senses, and you rediscover your love of good food. Feeling unfamiliar textures in your mouth, being treated to a different array of colours, or tempted by new aromas. And sometimes, you actually need to get away. A change of scenery is always good, even if it’s only for a couple of days.

So when my boss said, “How do you feel about a weekend in San Francisco?”, my little foodie heart did cartwheels. It was officially a bakery and cafe hop – a research trip. But, we get to do it all:  try new things, get away to re-energize, eat good food, drink good wine and, more importantly for me, get my mojo back. Perfect!

SAN FRANCISCO

As you can imagine, we stayed well clear of Fisherman’s Wharf. No inspiration there. Instead we found little gems tucked in the oddest neighborhoods and were rewarded with buckets of inspiration. There’s so much to tell, but that would make this a very long post so here are the highlights. The pictures tell the story.

First stop: Blue Bottle Cafe

NO SIGNAGE, JUST THIS

Tucked in one corner of the Old Mint Building, the never-disappearing line-up that spills outside is the only clue that there’s good food and good coffee here. There are two other locations but this is the main one. Communal tables, sky-high ceilings, a light and airy feel – there are so many  little touches that  just made this place ooze coolness.

There’s not much baking, and the fresh sheet, which changes weekly, only has 7 items on it. But the well-though-out menu has the best of what the city has to offer: locally-sourced, seasonal ingredients simply presented. It’s a cafe so there’s nothing complicated about the food. For breakfast: steel cut oats, cottage cheese with a mixed berry compote, thick-cut toast, poached eggs.

YUM!

We loved this place so much we went back 2 other times for lunch and weekend brunch. The menu switches to lunch at 11am: fresh bun sandwiches with amazingly simple fillings but oh so good! Did I say how much we loved this place?

Next stop: Tartine Bakery

Tartine is actually well-known in these parts. You know it’s a popular place when they have their own cookbook. This neighborhood bakery is always packed, from morning till night. The atmosphere is a little less refined – more bohemian to fit the neighborhood. It’s not my kind of place to sit in and enjoy a bite to eat; it’s much too busy. But they churn out so much baking every day it’s crazy. Lots of good ideas here though, and everything we tried was very good. They know their stuff.

You’d think with all this bakery hopping we would have no appetite for dinner. Are you kidding? Eating was the order of the weekend!

Dinner at Bar Bambino

This exceptional, high-end Italian restaurant is hardly noticeable. It’s on a scary street, hidden among tacquerias and pawn shops. The neighborhood is awake all night and there are peddlers and bums on every corner. Inside, however, it’s a whole different story. Wood and concrete interior, a very attentive staff, and food so good, you want to cry! Salumi (cured meats), cheeses, red wine, a pappardelle with rabbit, and lamb shank cooked in a delicate cinnamon broth. I could have died that night and it would have been a fitting last meal.

Last but not least: Miette Patisserie

A bakery, in the truest sense, is a lot different from a patisserie and the contrast between Tartine (bakery) and Miette (patisserie) proves that.  On our last morning, tired and still somewhat full, we made the trek out to the Ferry Building. It’s a good thing I did not die because I would have missed seeing the wonderfully sweet creations at Miette. Everything here was dainty and pretty. And tasted divine. Who says you can’t have great-looking AND great-tasting desserts? We saw so many cool things in their display that I haven’t seen anywhere. It was definitely worth it.

Three days in San Francisco. A crazy whirlwind of food and drink. And just what the soul needed. Inspiration to last through all the dark days of winter. I, apparently, am easy to please

What inspires you?

And…we’re back!

There’s something about the Fall season that brings us back to…well, real life. The summer is gone; we have played and lazed around and soaked up the warmth. Now, as the leaves change, there’s a chill in the air that instinctively takes us back to our routines.

I feel inspired to talk about food once again. And in subsequent posts I will talk about all the latest things I have seen, and eaten, that warm and excite my little foodie heart. But before that, I thought I would take a little moment to update you on my triathlon-crazed summer, and the reason I haven’t updated this blog for months.

The last 8 months have been an absolute whirlwind – a blur of running 5k ,8k and 10k races, endless swim-bike-run workouts, physio appointments, massage appointments, and swim lessons. I lived and breathed triathlon from February onwards. I’m pretty certain I was also working a full-time job, and I can vaguely remember the bakery being really busy. I don’t remember how I fit it all in, but I did. And you know what? I had fun!

Just so you know, I got into triathlon on a whim – just something I wanted to cross off my bucket list. I had never before been this active in my life. I was always fit and skinny, but never athletic. When I first started out, back in February, I couldn’t even run. I had to learn to run. I trained – hard – 6 days a week, most days on multiple sports. By summer’s end, I felt buff and healthy and strong, full of energy. And wow, THAT feeling is addictive. I have stumbled on a lifestyle I now want to keep for as long as I can. This triathlon stuff, with its multi-discipline approach, I like it. I like it very much.

So how did the first triathlon go? Well, it didn’t. The race I prepared for was on September 7th – a sprint distance tri with an open-water swim. When early September came, I just did not feel quite ready to compete in my first triathlon. Not yet. In the Spring I had major problems with the swim, which delayed my progress considerably. After flailing for a bit on my own, I found a Total Immersion coach who miraculously helped me swim 800m after just 2 lessons (and a lot of work on my part). But it was mid-summer by this point, and I was playing catch-up. Time was running out even as I was working hard on perfecting my swim, while running and cycling at the same time. My swim coach was concerned about the open-water swim, but said that if I kept up the effort, racing in September was still a possibility. Then, in mid-August, my beloved father passed away. I took an overseas trip that not only took 3 weeks out of my training, but also shook my foundations a bit. I came back to Vancouver in late August, torn between my grief and trying desperately to be race-ready. In the end, I made the decision to defer competing until next season – to regroup, fine-tune my training, and race when I’m good and ready.

And so, here I sit in late October, still working on those swim-bike-run workouts through the winter. I have learned so much in the last 8 months, and continue to learn much more about this sport as I go. I LOVE that. I am aiming to race in April or May next year. I’ll keep you posted.

Meanwhile, there’s a crisp wind outside and the leaves are gorgeous. And my thoughts are turning back to caramel and chocolate and cheese and wine…Can’t wait to tell you about the trip to San Francisco!

Gorilla Food

As far as culinary adventures go, I’m game for anything. So when someone suggested Gorilla Food, I was all over it. I like the name, first of all. Organic, Vegan, Vegetarian, Raw? I’m there!

Gorilla Food is Vancouver’s latest vegan/vegetarian hot spot, but only one of two places that serve Raw Cuisine. Actor Woody Harrelson is said to be a fan of this place, if that’s enough to make you curious. If you like your meat and don’t care much for vegan/vegetarian cuisine, well, you’re allowed to just live vicariously through me this time. I have to mention that as a pastry chef and lover of all food, I am not averse to super-healthy food. In fact, it appeals to me very much. I know the two sides seem conflicting, but it’s a dichotomy I’m learning to accept. Back to Gorilla Food…

It is not easy to spot the below-street level location just off Gastown in downtown Vancouver. Going down the steps is almost symbolic of the insurgent grassroots organic food movement. The room is not huge – almost half of the space is taken up by the food preparation area, and there is limited seating. The walls are unfinished stone, painted in greens, oranges and blues, I think. It is dark and the lighting is weird so it’s hard to tell, but I think they might be going for a gorilla cage look. You order and pay (cash only) at the counter, then find a seat.

Proponents of raw cuisine say that cooking over a certain temperature overheats vital enzymes, vitamins and essential oils in food. Gorilla Food is all about serving whole foods in their purest form, while supporting local, sustainable organic farming. The politics of organic food farming aside, I was ready to try the food! I had only tried raw food once before, and it was a pleasant experience.

We started with “hummus” and “crackers” – a bean-free garlicky dip made from zucchini, mostly. I guess they would have to cook chick peas in order to make real hummus. I’m not sure what else is in it other than garlic – lots of garlic. Surprisingly, it tasted very much like hummus, only lighter. You have a choice of 3 kinds of dehydrated crackers. Our server suggested the tomato herb flax. The crackers were crunchy and flavorful. It is amazing how they can make crackers simply by dehydrating vegetables and seeds.

Next we tried the “linguini”. That ought to be interesting, we thought. No pasta here. It is made out of zucchini strings, tossed in a creamy white sauce, and comes with a side salad.

Very good flavor in the linguini, but pasta, it ain’t.  Along with the side salad, which came with a delicious Lemon Herb Flax dressing, it just felt like having two different salads on the plate. Hearty and surprisingly filling, you definitely get your fill of vegetables with this item.

We had to try the pizza, because the friend who recommended the place said they sell out of it everyday. In order to make the pizza crust, they have to sprout the grains, then dehydrate them. Apparently the process takes 24 hours, so once they sell out they can’t make more pizza until the next day. There are 3 flavors: Italian Veggie, Maui Wauwi and Pesto. We tried the pesto.

The “crust” is made out of sprouted sunflower, buckwheat, flax and carrots, then topped with a sundried tomato herb sauce, hempseed walnut pesto, and crumbly walnut “cheez”. I liked it – it had a nice pesto flavor, and the crust was satisfyingly crunchy.

Finally, dessert.  There is quite a selection of sweet items on display: from chocolate fudge, to various unbaked cookies, even truffles. But the “carrot cake” looked moist and inviting in the display case. 

How was it? Well, it was interesting. The icing was made out of dates and cashew butter, I believe. Nice and sweet. But without the cake part in carrot cake, you’re left with just carrots, tossed in with some raisins, sugar and cinnamon. It tasted like eating carrot pudding – raw carrot pudding. The icing on top was necessary to make this palatable. This is where the purist in me says: DON’T MESS WITH DESSERT. If your diet is really limited to raw food, then I guess you make do. But if you have a choice, please indulge in the real thing. Their “cookies” looked good, though, but they should leave dessert alone. Or at least not call it “carrot cake”, because that sets up all kinds of expectations on my part.

By the way, please excuse the quality of the photos – the lighting was difficult to work with. Maybe that is intentional? Despite the fact that the food was very good tasting, perhaps under harsh flourescent lighting it wouldn’t be so…enticing. Will I be back? Definitely. There is a “falafel” on the menu that looks interesting, and I have to try the “cookies” next time.

Click here for more info on Gorilla Food.

Wedding Cake Swan Song

For the last 3 years, I have repeatedly said, “I will not make another wedding cake. I’m done doing wedding cakes.” Yet every year, for some reason, I always end up making at least two of them during wedding season. There’s always that friend, or that friend of a friend I don’t want to disappoint. This year it was my friend, Leanne. I was happy to come out of wedding cake retirement for her, but this feels like it will and should be my last one. I know: “never say never”, right? I feel a little bit like Cher, coming out of retirement “one last time”. Well, if this turns out to be my wedding cake swan song, here it is, immortalized on the web…

For the record, I am not against wedding cakes. I think they are a lovely and important part of the wedding celebration. As an artist, I always strive to create my best work and give the bride the cake of her dreams. I understand: it is a once-in-a-lifetime thing, forever immortalized in wedding pictures. I even love the creative energy that goes into visualizing it, then planning how it will all come together, and finally making it happen.

In the end, however, the beautiful pictures never do justice to the amount of labour that goes into them. Often it is merely an after-thought at the wedding reception. It’s weird – you would miss it if it weren’t there, but it is relegated to a corner table, gets all but 2 minutes in the spotlight, and then nobody gives it a second thought. Most weddings don’t even serve the wedding cake. It’s kind of an unnecessary necessity.

Maybe it’s just me, but I like the idea of wedding-cakes-for-hire. You could have a huge array of display wedding cakes to choose from, to suit every taste. You pick the one you want, the cake sits at the reception, you take photos with it, back it goes the next day. Definitely something to think about…especially since I still have a slew of unmarried friends. Somehow I just know I will get dragged out of retirement more times than I care to think about.

Easter in the Bakery

In the months between Thanksgiving and Mother’s Day, life in the pastry kitchen is dictated, for the most part, by holidays. I’m sure you have noticed it in the retail stores: the Halloween decorations are hurriedly taken down on November 1st, only to be replaced by Christmas merchandise which are in turn taken over by chocolates and hearts for Valentine’s Day. 

Easter is one of my favorite holidays – not only because of its significance in Christianity, but also because it is a great time to get creative in the bakery.  I still owe you pictures from Christmas and Valentine’s Day, as the last 3 months have been an absolute blur. But, having just celebrated Easter, and having a bit of downtime this weekend, I am posting some of the Easter items we came up with this year.  

I have never been able to figure out the connection between Easter (a Christian holiday) and Chicks and Eggs, but these just-hatched chicks were a blast to make, and our customers couldn’t resist them! 

Miniature cream puff chicks

 

A few years ago, I came up with an idea to make nests out of chocolate macaroons and they have been a staple Easter item ever since. They’re irresistible: the nests are made with premium dark chocolate – gooey, rich and coconut-y, then topped with 3 Cadbury mini-eggs. 

Chocolate macaroon nests and Chick sugar cookies

 

Ok, I admit it: I like to “bait” customers with items so cute that they go “Aawww!” and their kids may throw a tantrum if they don’t buy them. These miniature cupcakes in Easter colours are made with a super-moist chocolate buttermilk base then topped with a creamy buttercream icing. They sold like hotcakes.

Miniature Easter cupcakes

 

Strictly for the adults, we developed this Ultimate Banana Loaf as a Hostess Gift to take to Easter dinner. Soaked in a rich coconut-rum caramel sauce and loaded with caramelized bananas, pecans and toasted coconut, it is comfort food that takes you to the Caribbean in an instant. Perhaps I’ll share the recipe here one of these days, because it is just that good and there’s no reason why it should only be enjoyed at Easter.

Caramel Rum-soaked Pecan Coconut Banana Loaf

“Where are the new posts?”

If you have looked here recently and were disappointed to find no new posts, I apologize. I feel badly for not keeping up my end of the bargain in recent weeks. You see, while life in the pastry kitchen has been humming as usual, I have decided that this is the year I cross off one item on my must-do list: compete in a triathlon. 

It started as a germ of an idea a few years back – something I threw around in conversation with friends followed by a, “But it’s crazy, I’ll probably never do it.” Last summer, I went to my first triathlon to cheer on a friend. Standing at the finish line, all of a sudden it did not seem like such a crazy idea. The timing felt right. After looking into what it would entail (gulp…it’s no joke!), I started training in earnest this January. I will be competing in my first triathlon in September. 

So over the next 6 months, I ask for your patience if the updates come few and far between as my life gets taken over by grueling daily workouts and terms like rolling resistance, stroke efficiency and VO2 max.  It’s going to be a fun ride. I’m having a blast already!

Having said that, the baking life continues. I am sure that the spring and summer months are going to be interesting (and very busy!) times in the kitchen. And, I love this blog. So I will do my best to keep the updates coming, albeit not as frequently. 

Here’s to crossing things off life’s list!

Before 6

4 a.m.  The world is asleep, and the alarm is especially rude at this time of the morning. I have about 40 minutes to get myself to work. 

This is my reality: up at the crack of dawn, drive to work and be especially productive before the hungry masses awake and walk through our doors. So much happens in the first hour at work that it feels like a blur. Most days I function on autopilot. I barely remember how I got to work, but somehow I make it. And somehow I manage to fill the display cases by 6 a.m.

 

 

 

 

All in a row...

 

MUFFIN DOWN! Sometimes, a perfectly good muffin takes a hit.

 

Muffins-in-waiting (but not for long)…

6 a.m.  Time to take a breath as the first customers of the day trickle in. I have now done my good deed for all but one hour, and I must switch gears to tackle the 7 more hours left in the day. First order of business: clean up the mess I made in the first hour…groan!

 

Post-dishes, a quick scan through my prep list: looks like it’s going to be another busy day in the bakery…