The Yum Yum Factor

I have partnered up with the wonderful women of The Kingston Social , in the east end of Toronto, to host a monthly supper club to bring a little of that west end fun to our neck of the woods and I am happy to report that the response has been wonderful. For our May dinner, I knew that I was going to put both of my Anova sous vide machines to work on some sirloin cap, my favourite cut of steak and serve it with chimichurri but after that, I wasn't sure. This has been a weird spring and I couldn't be sure about what would even been in the market by the end of May. I assumed that I would find lots of seasonal produce like fiddleheads, ramps, colourful radishes and everyone's favourite weed, rhubarb. 

I know what you are thinking. Nothing says the harvest, fall and Canadian Thanksgiving like a berry pavlova! Whatever. You eat your pumpkin pie and leave me to my meringue for the love of god. Okay, I actually LOVE pumpkin pie, pumpkin cheesecake, pumpkin creme brulee and every other, more traditional, thanksgiving type dessert. I did make an apple pecan upside down cake   too but I just really love pavlova and although I flirted with the idea of incorporating some pumpkin into it, I couldn't get the skor bar thing out of my mind and I wanted to keep it tasty but simple. There is enough work going on when you are making a big turkey dinner and two desserts and I love that you can make the meringue a day or two in advance and just throw it all together right before dinner.  As it happens, the MVP (most valuable Peruvians) family came for dinner and they devoured the pavlova in record time while the more white bread branch of the family (Shack and MIL specifically) s...

We always go to my sister's house for Easter and I usually cook a large part of the meal. I am so busy cooking a big turkey dinner with a ham and a million sides, I don't pay much attention to dessert. This year, after a difficult month, we are staying home and having dinner with The Neighbours and she is a bigger control freak than I am. She is letting me make brussels sprouts and dessert so for the first time in a long time, I can really turn my attention to something sweet.