Recipes

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Three Farmers Camelina Oil and a Give Away
Update: Since The Three Farmers won their bid on Dragon's Den, I have been getting a lot of questions about this oil. If you are interested in buying some, there is a list of retail outlets on the Three Farmers' site. Click here to see the list.
Is bright yellow the new olive green? These tiny mustard-coloured seeds are from the Camelina plant. Although popular in Europe since the 1940s, Camelina oil has been commercially available in Canada only since December 2010. I'm no trend spotter, but if I'm right, Camelina might be Canada's answer to imported extra virgin olive oil. 
Black Cherry Raspberry Galetter by The Messy Baker
Black Cherry and Raspberry Galette with Walnut Frangipane and Ginger
Black Cherry Raspberry Galetter by The Messy Baker Do you really need me to write out the instructions with a recipe title like that? Clearly I didn't name the dish with Twitter in mind. Instead, I created this for my parents' anniversary. When asked what he wanted for dessert, Dad requested a "red galette." After a bit of probing, I learned this was code for "use raspberries." When I asked what he wanted to go with the raspberries his response was blunt. "No peaches!" Turns out Dad likes his peaches in their natural state, not cooked. So much for the peach galette I made him when I thought he didn't like pavlova. Perhaps I should start issuing surveys before planning a menu for family events. So, with walnuts in the pantry and a batch of this season's black cherries in the freezer, I riffed on the ruby red rhubarb and raspberry galette my father liked so much. I even made an oil-based pastry so my newly dairy-free sister could enjoy dessert. It was a bit brittle and needed the support of a pie plate, but I got bonus points for the attempt. Despite springing a few leaks, the results were deemed Breakfast Worthy, which in our house, is the ultimate compliment.
Peach Mango Soup
Peach Mango Soup Shooters

Peach Mango Soup Shooters

I don't think of soup when it comes to pairing wine. And I don't think of peaches when it comes to soup. And I don't think of tart when it comes to sweet, sweet peaches. So a cayenne-kissed, very tangy-yet-sweet peach-mango soup designed to go with Gewurztraminer is exactly the kind of shake-me-up dish I needed to save me from the stupor of Peach Rut. Yes, Peach Rut. It's not often talked about in public, but it is a professionally recognized condition that frequently afflicts food bloggers. Victims find their immunity severely depleted from the stress of creating increasingly complex variations on salsa, ice cream, jam, pie, galettes and upside down cakes. Once grilling and salad options have been exhausted, so is the blogger. New strains of the virus emerge each season, frequently taking the form of Tomato Fatigue, Apple LetDown or the dreaded Dear-God-Not-Another-Zucchini Panic Attack.
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Recipe: Roasted Radishes
  Radishes at the Farmers' Market - TheMessyBaker To observe my mother eating radishes is to understand that over-used phrase "living in the moment." They are not munched like baby carrots or popped into her mouth like grapes. They are consumed with quiet, focused deliberation. To begin, she sets a small bowl of radishes on the table beside her. They are scrubbed and trimmed, with just enough stem to form a handle. She then carefully pours a modest pool of salt on her plate before plucking a radish from the pile. Once she has selected a radish, she nibbles a tiny piece from the tip and dips the freshly exposed end into the salt. She then proceeds to eat the radish, crunching away with a look of peaceful concentration on her face. She doesn't talk. She doesn't touch the other meal items in front of her. She devotes herself fully to the radish. She repeats these steps until her allotment of radishes is gone. The rest of her meal them resumes.
Pavolva
Recipe: Pavlova
Individual Pavolvas are an easy way to enjoy summer fruit - TheMessyBaker.com If you asked me to describe my father's taste in desserts, I'd tell you he's a lemon man. When he turned 65, Mom and I baked 13 lemon meringue pies for his party. He squeezes fresh lemon juice into his tea and sometimes even orders lemon pie as an appetizer when we dine out. He likes things tart, not sweet, choosing citrus over chocolate any day. Based on his dining history, pavlova is not something he would like. I was so sure of this that when my mother asked for pavlova for her birthday dessert, I made a peach galette as well -- just for Dad. Turns out Dad loves pavlova. Almost as much as he loves lemon. You learn something new every day. So, for the closet pavlova fans out there -- and even for those who like to flaunt their love of this powder-puff dessert - here's the recipe. It has a little lemon in it to cut the sweet. Hey, maybe that's why Dad likes it...
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Recipe: Roasted Strawberries
Writing about strawberries in September seems unreal to me. When I was a kid, September meant corn. Cobs and cobs of hot corn slathered in butter. Strawberries ushered in the summer holidays. They didn't close them.
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Recipe: Island Steamers with Fennel, Tomato and Lime
Dear Duke and Dutchess of Cambridge, According to numerous news reports, you are coming to Canada and making Prince Edward Island one of your destinations. An excellent choice. While I haven't been to the smallest province in our Dominion since I was a teenager, I assure you, it's charming. Red sand beaches, red-haired heroines and red-skinned potatoes. What more could you want from a country with a bright red maple leaf slapped smack dab in the middle of its flag? We're nothing if not colour coordinated. I know I'm not going to meet you on this occasion either,  which is a shame, because I, too, was an Anne of Green Gables fan as a child. I'm sure we have lots more in common, but judging from your whirlwind itinerary, we wouldn't have much time to mine the depths of our shared experiences even if we did meet up. I realize it's customary to give visiting royalty gifts that reflect the location toured. Since this is just a cyber meeting, and one-sided at that, I'm going to talk about the gift I would have given you had our paths crossed. Unlike the Apple Ginger Truffles I made in honour of your wedding, this is something that won't mess your lovely outfit. As an added bonus, it can fit in your carry-on so you don't have to worry about paying extra luggage fees. If our paths were to cross, I would give you a copy of Flavours of Prince Edward Island: A Culinary Journey by Jeff McCourt, Allan Williams & Austin Clement. Portable, informative, and with evocative photos that cover most aspects of island life, this is the perfect gift for you. When your friends ask you what Prince Edward Island was like, just hand them the book. When you hanker for Crab-Stuffed Mushroom Caps, Cranberry Chutney or Chocolate Potato Cake with Red Raspberry Mud Puddles, call in the kitchen staff and just hand them the book. But be sure to ask for it back. They might want to keep it. This gift even holds the potential for controversy, which I am lead to believe is imperative for a successful Royal Tour.
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Recipe: Rhubarb and Raspberry Galette
Technically this is an original recipe. But like all dishes, its initial creative spark came from a patchwork of ideas. The pivotal concept, pairing rhubarb with raspberry, came via David Lebovitz, who posted a link to Lottie and Doof, who got it from Bon Appetit. With rhubarb on hand and some of last year's raspberries hogging precious freezer space, I took a peek at the recipe. The ingredients were simple enough, but the instructions called for cooking and cooling the filling before baking. I'm lazy. This was not about to happen on a Sunday afternoon. So, I turned to a simple Raspberry Pie recipe, thinking I'd just substitute minced rhubarb for a good portion of the berries. Meanwhile, a bottle of Mexican vanilla called from the cupboard and an orange on the counter begged for attention. I'm not sure how the almonds nosed their way into the dish, but they did. And I'm glad.
Tripel Chocolate Brownie Cookies - Made with love by TheMessyBaker.com
Recipe: Triple-Chocolate Brownie Cookies
This is Mairlyn Smith. Like me, she has a  frequently misspelled first name and a passion for chocolate that borders on illegal. She even has an impossibly small kitchen (like mine was until last year). I had the pleasure of interviewing her earlier this month and the longer we talked the more I realized we had in lot common. By the end of our conversation, the only difference between us -- other than hairstyle and a few inches of height -- is that I don't go into grocery stores with a big blade and hack at the root vegetables. Other than that? We're practically twins. She also wrote a health-conscious cookbook that fits my tagline, putting flavour before looks. Unlike many health-focused cookbooks, where fibre content and finger-wagging trump taste and joy, Mairlyn's Healthy Starts Here!: 140 Recipes that Will Make You Feel Great is rooted in pleasure and practicality. She believes, and backs up with studies, that treats are essential to your emotional health. She believes if  something is "good for you" it should also taste good. She believes cooking shouldn't be so complicated you end up huddled in the corner nursing a bad case of carpal tunnel syndrome and an anxiety disorder.

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