My latest recipes…

It’s been a really long time since I’ve updated you here, but I thought I would share some of the latest recipes I’ve developed for Pete’s Fine Foods.

There was this amazing panna cotta with warm salted caramel sauce:

Salted Caramel | www.purplehousecafe.com

And these pad thai tacos:

Pad Thai Tacos | www.purplehousecafe.com

Quick pickled strawberries!  Perfect for shaking up your next charcuterie board!

Quick Pickled Strawberries | www.purplehousecafe.com

An amazing BBQ chicken, apple and cashew pizza:

BBQ Chicken Pizza | www.purplehousecafe.com

A really neat beet and seaweed salad…also with cashews:

Beet and Seaweed Salad | www.purplehousecafe.com

Classic bibimbap graces our table on the regular…here’s my recipe:

Bibimbap | www.purplehousecafe.com

And finally, Hawaiian Cold Brew.  Seriously, this is going to change your summer coffee game:

Hawaiian Cold Brew | www.purplehousecafe.com

Big Grapefruits, Squid and Roses…

Biscuit for Two with Rosehip Jelly | www.purplehousecafe.com

I’ve had a few great recipes posted to the Pete’s Fine Foods blog recently:  a Valentine’s Day treat – Biscuits for Two with locally made rosehip jelly and coconut cream – which was a simple favourite in our house.

Then there was my attempt, at long last, to satiate my lust for Cantonese pastries with this spin on steamed custard buns, infused with the flavour of pomelo.  It worked:  I no longer have to show up at my favourite Cantonese bakery on a Monday only to wilt in disappointment that it is the one day they are closed.  My kitchen has been inaugurated, and I can whip up custard buns at my leisure.

Pomelo Steamed Custard Bun | www.purplehousecafe.com

Finally, there was this simple salt and pepper calamari recipe, which I jazzed up with a beautifully vibrant seafood rub mixed into a classic aioli.  

Classic Calamari with Dave's Aioli | www.purplehousecafe.com

So, as you see, my kitchen and camera are getting just as much love as always, but it’s being funnelled in a slightly different direction.  I’ve been doing a lot of other food and related writing lately as well, and it’s hugely gratifying.

Recipes With Pete

La Tourangelle | www.purplehousecafe.com

 

I’ve had the good fortune of working with one of my favourite local grocers, Pete’s Fine Foods, to develop a few recipes for some of their most interesting specialty products.  For those of you who have never had the pleasure of stepping into the sensory cacophony that is a Pete’s store, imagine finding the largest selection of both fancy imported and local foods – many of which are grown on Pete Luckett’s own property in the Annapolis Valley of Nova Scotia – and getting completely lost in a world of culinary possibility.  

The recipe pictured above is a hearty salad of pistachio encrusted salmon, beluga lentils, candied squash, apple and pistachio dust drizzled with a simple vinaigrette of pistachio oil and lemon.  

Then there was this duck leg confit that I tossed with papardelle, local chanterelle mushrooms, and an exquisite cherry anise hyssop jam.  Though I was a little speculative about my idea to make pasta sauce out of jam (nothing like thinking outside the box…) it was outstanding.

Tagliatelle | www.purplehousecafe.com

 

Also, there were these pumpkin chestnut truffles, which were so incredibly devour-able, and yet sophisticated and nuanced in their flavour.

Chestnut Truffles | www.purplehousecafe.com

 

I’m excited to keep sharing with you some of the creations that are coming out of the Purple House Cafe kitchen via Pete’s Fine Foods, and, as always, on my business site, Nalumana Women’s Wellness.  

See you soon.

Traditional Groaning Cake

They say that when a woman is in labour, cracking eggs to make a groaning cake will make her labour shorter, and the scent of the cake will ease her pain.

Maybe, maybe not…but the act of lovingly preparing a cake during labour – or anytime – can be meditative, and a way of doting on your unborn baby and your beautiful pregnant self.

This is a cross-posting from my new site, Nalumana Women’s Wellness.

 

Traditional Groaning Cake
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Ingredients
  1. 2 1/2 cups flour
  2. 2 tsp. baking powder
  3. 1 tsp. baking soda
  4. 2 tsp. cinnamon
  5. 1/2 tsp. ground cloves
  6. 1 1/3 cups sugar
  7. 3 eggs
  8. ½ cup oil
  9. ½ cup orange juice
  10. ¼ cup molasses
  11. 1 ½ cups apple (grated, no skin)
  12. 1 tsp. almond extract
Instructions
  1. Preheat your oven to 350F.
  2. In a large bowl, whisk together the dry ingredients. Combine the wet ingredients in a separate bowl, and then combine. Stir until just incorporated.
  3. Pour out the batter into a greased loaf pan or into a muffin tin lined with paper liners. Bake for 35-40 minutes, or until a toothpick inserted into a muffin/the loaf comes out clean (muffins probably won’t take the full baking time).
Adapted from Ami McKay
Adapted from Ami McKay
Purple House Café https://www.purplehousecafe.com/