Home » Posts tagged 'kitchen vignettes'

  • Rye Berry Salad by Kitchen Vignettes

    Rye Berry Salad by Kitchen Vignettes

    Ingredients: Rye Berries 1 1/2 cups rye berries 3 tbsp plain yogurt (see Note, above) 1 tsp sea salt or kosher salt Salad Juice & zest of one lemon 1 tbsp unfiltered apple cider vinegar 1 tsp Dijon mustard 1/3 cup extra virgin olive oil 1 tsp pure maple syrup 1 clove garlic, minced Sea salt or kosher salt, to taste Freshly ground black pepper, to taste 1 cup shredded cooked organic chicken 2 to 3 ears of sweet corn, […]

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  • Ruby Sauerkraut by Kitchen Vignettes

    Ruby Sauerkraut by Kitchen Vignettes

    Ingredients: 5 lbs red cabbage 3 tbsp sea salt or pickling salt (NO table salt) Instructions: Remove the part of the cabbage you won’t use (outer leaves, stem, etc…). Weigh the cabbage to get 5 lbs. If you have more or less, make the appropriate calculation so the salt ratio stays the same. Slice / shred your cabbage adding salt as you go. Once all the cabbage is shredded and salt incorporated, stuff it into clean jars and press it […]

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  • Strawberry Rhubarb Sorbet in Floral Ice Bowls by Kitchen Vignettes

    Strawberry Rhubarb Sorbet in Floral Ice Bowls by Kitchen Vignettes

    Ingredients: 3 1/2 to 4 cups chopped rhubarb (I used 3 cups the first time but found the rhubarb taste didn’t come through enough) 2 cups chopped strawberries 3/4 cup cane sugar (this is for a tart, not too sweet sorbet, if you prefer sweeter, use 1 cup) Optional: 1 tbsp. finely ground chia seed (aside from being super healthy, these give a creamier texture to sorbets) Instructions: Cook the rhubarb with a little water (about 1/4 cup) until soft, around […]

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  • Japanese Knotweed Quiche by Kitchen Vignettes

    Japanese Knotweed Quiche by Kitchen Vignettes

    Ingredients: 1 batch of your favourite pie crust Filling: 3 eggs 3/4 cup cream or milk 3/4 cup cheddar cheese 1 large bunch of japanese knotweed (use the small young shoots and discard the leaves) salt and pepper to taste Instructions: Prepare pie crust. Mix eggs and cream until velvety. Add cheese. Chop knotweed into 1 inch long pieces. Arrange over pie crust. Pour the egg mixture and bake at a 350 to 375 F oven. See? Easy as pie! […]

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  • Maple Syrup Pie by Kitchen Vignettes

    Maple Syrup Pie by Kitchen Vignettes

    Ingredients: Pastry 1 batch of your favourite pie crust pastry Filling 1 1/2 cups pure maple syrup 1/2 cup butter 1/2 cup whipping (35%) cream 2 tsp all-purpose flour 1/4 tsp salt 2 large eggs Instructions: Roll out the dough and place it in a 9-inch pie plate. Place in the refrigerator until the filling is ready. In a heavy saucepan over medium heat, bring the maple syrup just to a boil. Cook the maple syrup at a gentle bubble, […]

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  • Minty Grapefruit Slaw by Kitchen Vignettes

    Minty Grapefruit Slaw by Kitchen Vignettes

    Ingredients: 1 small cabbage 2 green onions A dozen (or more) cherry tomatoes 2 grapefruits 1 small bunch of mint Olive oil Salt & Pepper Instructions: Finely chop the cabbage. Slice up the green onions, tomatoes, 1 1/2 grapefruit, and mint. Squeeze the juice from one half of a grapefruit into a bowl. Add olive oil and salt and pepper to make a dressing to your taste (I like a fair bit of salt and pepper in this one). Toss […]

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  • Microgreens Salad by Kitchen Vignettes

    Microgreens Salad by Kitchen Vignettes

    Ingredients: 1 cup microgreens 1 blood orange cut into small pieces 1/2 avocado cubed 1/2 cup of julienned daikon radish 1/3 cup walnut pieces Dressing Olive oil, lemon juice, finely chopped garlic, a little salt and pepper Story: We’re on the last leg of winter and I am craving sunshine and greens like there’s no tomorrow! These days, I’m all about microgreens. What is a microgreen you may be wondering? Well, it’s tiny and it’s cute and it has small […]

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  • No Knead Bread by Kitchen Vignettes

    No Knead Bread by Kitchen Vignettes

    Ingredients: 3 cups flour (Jim Lahey recommends a minimum of 2 cups white unbleached flour for best results. The third can be spelt, whole wheat, rye, whatever you fancy, or just all white) 1/4 tsp active dry yeast 1 tsp salt 1 1/2 cup water Instructions: Roughly mix all ingredients together. The dough will be slightly more wet and sticky than regular bread dough. Cover and let sit between 12 to 24 hours. (I find the results are best at […]

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  • Baba au Rhum by Kitchen Vignettes

    Baba au Rhum by Kitchen Vignettes

    Ingredients: Dough 1 pkg active dry yeast (2 1/4 tsp) 1 tsp sugar 1/4 cup warm water 2 cups flour (I used light spelt) 4 eggs lightly beaten 1 tbsp sugar 2/3 cup soft butter 2 tbsp currants Syrup 1 cup sugar 1 1/2 cup water 1 cup rum Instructions: Stir sugar in warm water.  Add yeast, let stand 10 min. Sift flour in the middle of a large bowl, and make a well in the middle.  Pour in the […]

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  • Chestnut Mousse in Lemon Thyme Shortbread Cups by Kitchen Vignettes

    Chestnut Mousse in Lemon Thyme Shortbread Cups by Kitchen Vignettes

    Ingredients/Instructions: CHESTNUT MOUSSE 250 ml whipped cream 1 cup creme de marron (for recipe see below) LEMON THYME SHORTBREAD CUPS (Note: if you don’t have time to make these, you can instead opt for waffle bowls, chocolate cups, meringue nests, basically anything sweet and yummy that will serve as a vessel for the chestnut & whipped cream, but be sure not to overpower it, the flavours are subtle and you won’t want to miss out) 1 cup butter 1/2 cup […]

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