Awhile ago, Meg, Alice and I went to the Red Tea Box for their version of high tea. They do a bento box version of high tea, which, for me, is a big step up from the petit fours (though I do love a scone!). I really do love eating a meal of samplings, so this was a great meal. We ended up splitting three boxes, which was awesome but also a bit overwhelming since we opted for one to be the dessert box. Even for me it was too many desserts, but we somehow managed.
The other boxes we had were pretty excellent – really nice flavours, but they too came with dessert which just made it too much sweet (again, I’m only sort of complaining – it was delicious!). Basically, the moral of the story is definitely go to the Red Tea Box, if only for the adorable backyard patio and many awesome bite-sized treats that you probably wouldn’t make on your own, but avoid the super-tempting dessert box.
Even though we were there for the tea, it was way way too hot to get a pot of tea. Sad loss, and a further bastardization of high tea, which I am actually okay with. Luckily, they had many iced teas, too, but we all shied away from those too, because the rosemary lemonade looked so delicious and refreshing. And it was wonderful, not to mention, beautiful. Since this meal, all I want to do is create different versions of lemonades and garnish all drinks with raspberries.
I’m also on the hunt for delicious herbs to use in cool drinks – and I’m hoping to be inspired by liqurious, which shouldn’t be too hard…
Mexican lasagna is one of my favourite meals ever. It is surprisingly good, and I mean that everyone who tries it is always all like “oh! That is surprisingly good!” The idea comes from Everybody Likes Sandwiches, an awesome blog, but I added another layer and some more ingredients, and it’s a great recipe for throwing in whatever you want.
You can really make this with whatever you have, I think I usually use:
- 1 package large tortillas
- 1 can refried beans
- 1 can black beans
- 1 can corn
- 1 can salsa
- 1 onion
- 1 bell pepper
- 1 pound chicken
- 1 cup rice (perfect use for leftover rice!)
- cheese, as much as you want – I think I usually get maybe 1 1/2 cups shredded cheese
- chili powder
- fresh coriander
First, cook the chicken in some cumin and chili powder, then shred it, and add more spice. Next, toss the rice in cumin and chili powder. Fry the onion and pepper in some oil with some cumin and chili powder. Set all these ingredients aside, separately. Line a pan with a layer of tortillas, making sure that they come up the side of the pan. Spread a layer of refried beans along the tortillas, then add a layer of chicken, then a layer of rice, then some salsa and a layer of cheese. You can choose whatever order to do this in, but I like the densest ingredients at the bottom so the salsa and cheese fall down. Cover this with a layer of tortilla, again, and then another layer of refried beans, the fried veggies, the beans and corn and more cheese and salsa. Keep doing layers until you’re out of ingredients (it usually takes me two layers…). Bake until it’s all warm (20 minutes, if the chicken was well-cooked, or at least cooked) at 300. The dish will be amazingly heavy, and also amazingly good! This makes a lot of lasagna, but it is an amazing leftover, I promise!
Last night Rich and Ashley gave me a bit of a hard time for not updating this site lately. This is fair. I’ve been busy, and it’s been weird weather, and I’ve somehow turned lazy, and this week has been nuts, and I’m going away, yadda yadda I have a million excuses. But, Ashley works 8 hours a day in an office and needs something to read. So! Here is my number one picnic sandwich. My friends are all really into picnics, so we usually bring more appetizer-type foods, but this is a good choice for a solo day in the park (which is where I plan to work this afternoon – see, all those earlier complaints were totally unfounded! I have a great life!).
Anyway, there is this lovely café in New York, called The Grey Dog, and they have excellent sandwiches which took me wayyy too much thought to recreate. Anyway, I love this brie and apple sandwich, easy enough, with raspberry mustard, which was the tricky part. I’m not sure why it took me a trillion years to realize that it was just dijon and jam, mixed together until it tastes perfect, but I spent a lot of time remembering this sandwich and trying to imagine where they got this delicious mustard. In short! Mix jam and mustard for excellent results. I also always make this sandwich on pretzel bread, which is so so dense and sadly means that I can really only have half a sandwich because it’s the most filling thing ever, but really, the pretzel bread is key!
Also, in the interest of aesthetics, I try to wrap these sandwiches in wax or parchment paper, but that is a totally unnecessary touch.
What happened to tastespotting? I have a feeling my productivity levels are about to soar, but still, very sad.
If I could eat like this everyday, I would:
It’s too hot to cook, I just want to eat many small portions of many delicious things. Particularly delicious is the muhammara that I finally made. It’s been all over tastespotting lately, but it’s also my favourite appetizer at Utopia and my standard “I’m coming home for the weekend” request. Since I had some pomegranate molasses from the cod, I asked my mother for her recipe. Delish!
- 5 roasted bell peppers (I put them in the oven under the broiler until they were blackened)
- 1/3 to 2/3 cup bread crumbs
- 1/3 cup walnuts, ground finely
- 4 cloves garlic, mashed up with some salt
- 1 tablespoon lime juice
- 2 tablespoons pomegranate molasses
- 1 teaspoon cumin
- olive oil
Peel the blackened skin off the peppers. Combine everything in a food processor, adding the bread crumbs and olive oil until it’s a consistency you like. This is, no question, my number one dip. It’s shockingly good.