Tuesday, November 16, 2021

Holiday Gift Ideas from Adagio Teas

Well, November somehow snuck up on me - whether this is a perk or a detriment of being in an accelerated college program (again), I can't quite figure out! While I've been compiling pages and pages of notes on legal matters, writing exams and planning one or two trips to escape the madness, one of the constants throughout the day is a cup of tea at my work station. 


Of course, lately my cups have been adorable thanks to the infuser mug Adagio Teas sent me with their Autumn Teas package, which perfectly hold a serving of their wide variety of brews! Speaking of variety, Adagio has come out with an incredible assortment of gifts to make your holiday giving easy and delicious!

First is the "12 Teas of Christmas" sampler, where single-serving pouches of a wide variety of loose leaf teas are packaged in adorable ornaments. My favourite of the bunch this year is Blue Mango (a throwback to the mango iced tea from them I tried over the summer) but White Pear and Golden Monkey are also wonderful to sip on when the frost is covering the ground. The sampler costs $24 USD (while supplies last).

The second holiday gift of the year is Adagio's Advent Calendar - 24 single-serving pouches (loose or bagged tea) are hidden in a gorgeous cardboard case for you to enjoy every day leading up to Christmas! Of course, if you (like me) are impatient, nothing is stopping you from opening them all and choosing your favourites! I won't ruin the surprise here, but if you are concerned about the ingredients you can find the information on Adagio's site by clicking the link above. The Calendar costs $29 USD (while supplies last).

Of course, that's not all that's happening this season - starting on Black Friday (that's November 26 for non-Americans) you can get a package of Reindeer Fuel tea as a gift with purchase. What's Reindeer Fuel you ask? Well, it's a blend of mint, chocolate, ginger and yerba maté wrapped up with black tea - Christmas in a cup, if you will. You can only get your hands on this with purchase on Adagio's site for a limited time, so don't delay!

Thanks again to Adagio for sending me this parcel!

Sunday, November 7, 2021

The Inspiring Story of Culinary Savant Guy Savoy

Guy Savoy is perhaps best known as Gordon Ramsey’s mentor, though he is also an equally outspoken celebrity chef in his own right. At 69 years old, the French culinary expert has significantly influenced the world's cuisine over the decades as well as food media. He was the voice actor of sous-chef Horst in the French version of Ratatouille, Disney’s animated blockbuster. With all his duties outside the kitchen, his most important work remains behind the bustling restaurant kitchen, where his meticulousness and passion make the difference between high-end cooking and creating masterpieces.


Michelin Star Worthy

Guy Savoy has three restaurants in Paris, and branched into the American market with Restaurant Guy Savoy in Las Vegas. His food palace in the bustling, casino-filled city has earned two Michelin stars. Las Vegas visitors get a sensory explosion between the glitter of the local casinos and the tastes of some of the best food in the world. For the food lovers in Canada (where no Michelin stars have been awarded to date), the next best thing you can do is to try and recreate some of Guy Savoy's recipes and replace the regular casinos with some digital alternatives such as Canadian online casino websites.

Savoy opened his first restaurant in New York, and following his success there he opened a restaurant in Paris in 1980. The creation of his signature artichoke and black truffle soup and other unique recipes lead to two Michelin stars awarded to him by 1985. Currently, Restaurant Guy Savoy in Paris has three Michelin stars, and it is commonly included in the top 50 restaurants in the world. La Liste had it listed as the best restaurant for four consecutive years.


Where it All Started

For many renowned French chefs, the inspiration begins at home. In his many interviews, Guy Savoy points out that the starting point of his food obsession was his mother's cooking, which according to the chef was quick and delicious. Guy Savoy experienced the magic of cooking outside the home early in his career when he saw the creation of the simple, yet decadent cookies known as langues de chat (cat's tongues). His 50 year-long career began with an apprenticeship (or stage) in Troisgros restaurant, a famous establishment in Ouche, France. After three years in a world-class restaurant, Guy Savoy decided to test his expertise and opened his New York restaurant.


Guy Savoy’s Philosophy of Cooking

All talented chefs can learn recipes and techniques, but the underlying emotion and personal feel for the aesthetics make the magic happen on the plate. The passion and presentation of everything for each meal is what earned his continuous recognition in the restaurant world. Savoy often said that the art of cooking gives life to the ingredients, and in his case this is absolutely true. Chef Savoy is on the French Mission for Food Culture and Heritage board, which helped get French gastronomy into UNESCO's cultural heritage list.

Being a highly decorated chef, Guy Savoy receivedn numerous awards for his leading restaurant. Along with the three Michelin stars, the restaurant has four stars in Bottin Gourmand, three plates in Pudlowski Guide, and a 6-Diamond Award from AAA. Chef Savoy was also awarded the Legion d'Honneur medal in 2008 for his contributions to French cuisine.

If you're lucky enough to snag a reservation in Paris or Las Vegas, you can experience Guy Savoy's authentic creations and a rich and well-thought menu. Such an experience is worth the wait, and the price justifies dining in one of the world's best restaurants.


Saturday, October 16, 2021

Spiced Shredded Apple Loaf for #WorldBreadDay

It's fall - and that means warming spices and apples! This loaf is packed with shredded apples and laced with stong-brewed @adagioteas Masala Chai and Vanilla Roobois teas. It is a perfect pairing for strong cheeses or apple butter!

Jump to recipe

 It's the middle of October, and I for one love this time of year. Despite needing a light jacket (or a sweatshirt if, unlike me, you don't feel the cold), the aromas and colours of the season are by far some of the best of the year. 

On Thanksgiving weekend, my sister and I spent an hour or so at the orchard picking local apples, and when I came home and brewed myself a mug of apple-chai tea I was inspired to try and make a loaf of bread encapsulating all the spices and fruit of the season. A few hours (and a lot of flour) later I had some delicious low-rising loaves cooling on the rack waiting to be sampled. Had I thought more ahead I would have broken out my makeshift French bread moulds to keep them a little taller, but the flavour was perfect regardless!

I have to say I am spoiled for choice with teas this Autumn - the lovely folks at Aadagio Teas sent me a decadent selection of Autumn and Chai teas, each filled with warming flavors and spices. A mug (or two) is a perfect addition to the colder, rainy days of October and November here. To achieve the perfect brew for one, the company also has an adorable line of porcelain infuser mugs which are perfect (especially when working from home).
You can find the Autumn Tea Ssampler, Chai Sampler and infuser mugs all on adagio's site, and stay tuned since I've caught wind of an exclusive release tea for Black Friday!

Today is also World Bread Day and I am so glad to be able to submit my entry into the roundup at kochtopf.me this year. Zorra has been compiling World Bread Day roundups since 2006 (longer than this little project of mine has been around!) and I love seeing the entries from around the world.

Banner World Bread Day, October 16, 2021


Sunday, October 10, 2021

Plum Yogurt Cake

This delicious yogurt cake is topped with plums and a sprinkle of sugar, while the batter gets a hint of fall flavour from @nakednutrition Pumpkin Spice Naked Shake. Moist and beautiful to look at, it's a perfect dessert for any fall table.

 Jump to recipe


Happy Thanksgiving to all my fellow Canadians! For the first time in what feels like forever, we are actually hosting dinner on the holiday Monday and not the Sunday (the joys of retired and student life here, I suppose), and while there isn't as many people over this year we do have quite the spread of food! 

One of the things I love to do over the holidays is making the dessert. This year I made two - a batch of chocolate chip cinnamon cookies (for the littles) and this delicious cake topped with sparkling plums. Luckily, I got the chance to add a bit of pep and nutrition by adding some of the brand new protein shake powder the folks at Naked Shake sent to me - pumpkin spice! Like the other Naked Shake products, the new flavour combines pea protein, adds MCT oil, fermented cane sugar, and natural plant-based flavours and adds a dash of cinnamon for that irresistible flavour profile. A serving contains 20g of protein and 4g of sugar, and paired with a scoop of their other new product, baobab-sourced Naked Fiber, it's a great addition to your day when you're running non-stop or working out.

The flavour was subtle but a perfect accent to the roasted fruit, and since the tester batch I made (albeit in muffin form) was a hit here, I can only imagine what it's like in full scale glory!

Wednesday, August 25, 2021

Peanut Butter Blueberry Cookies

These cookies are boosted with Naked Shake Peanut Butter Blueberry powder and made with peanut flour - lightly sweet and melt in your mouth with a hint of fruit!

I'm a peanut butter fan (as if you couldn't tell!) and my mom and grandma used to make those standard three ingredient, cross-hatched cookies on the regular when I was a kid. They're a classic for a reason - perfectly sweet and the right size for little (or big) hands! Looking at my pantry staples the other day, I wondered if I could use the powdered peanut butter and peanut butter blueberry shake powders I had to recreate my childhood favourites, and I have to say it worked out perfectly!

Because these are powders and not a creamy spread we're dealing with, you do need to add some moisture in the form of oil and a good binder like flaxseed (you can use an egg, however I would toggle the dry mix to account for the extra liquid). Otherwise it is a simple mix, wait, bake technique! The blueberry powder in the Naked Shake lets the baked cookies taste a little bit like a peanut butter and jam sandwich, though I would absolutely up the ante and make these sandwich cookies with jam if I was serving to company (and not transporting - like your normal PB cookies, these are tender and crumbly!). I gave a bag of these to TurkeyBoots who was passing through town on a road trip, and they apparently disappeared before they left the province!