Krista Ettles - Summer Abundance and Soaking it In
Thanks so much for subscribing to my free newsletter! If you’re enjoying this, please consider supporting the work I do by purchasing a paid subscription. You’ll receive access to a great little community where we can connect deeper, plus bonus recipes, cook alongs and so much more! Another way to support my work is to share it with a friend who you think may also enjoy content. For the full experience, become a paying subscriber. Only a few days until it officially says summer on the calendar. I don’t know about you but I’m feeling it now. The abundance of the season and the energy that comes with it. Early morning light, coffee in hand, stepping out onto my patio, the warmth of the sun hitting my skin. The buzz of people at the farmer’s market and coming home with an overflowing basket of goodies. The sweetness of that first bite of a local strawberry. This year it was one that I grew myself. The garden, teaming with colour and life. The anticipation of all the beautiful produce to come over the next few months. I can already taste the juicy peach that will inevitably be dripping down my chin as I take a bite. The race between you and the melting ice cream cone, attempting to get enough licks in before the drips hit your fingers but being totally okay they do. Lingering on the patio with good food and good friends. Late night bike rides taking advantage of every, last, bit of light. Summer abundance. I’ll be soaking it all in. Will you? What’s Cooking This Week: Prawn Rolls & Chocolate ShellsI shared this one last summer but bringing it back in case you missed it because it’s one of those ones that’s always on repeat this time of year. It’s also perfect example of getting creative and adapting something classic to make it your own using ingredients you’ve got. Who doesn’t love a lobster roll, right? Because I live on the Westcoast and have access to the delicious delicacy that is the spot prawn I thought why not try it with these beautiful little babies? If you can’t get access to spot prawns you can of course substitute tiger prawns or even smaller shrimp if you’d like. Poaching the prawns gives you some leeway to not overcook them plus you can add all kinds of flavouring to give them that little something extra. And don’t throw out the cooking water. This is liquid gold and is great to use in pasta sauce, soups or even for risotto. Prawn Rolls
To cook the prawns, place the butter, white wine, peppercorns and bay leaf in a saucepan and bring to a boil, reduce the heat to a simmer. Add the prawns, adding a little water if needed to cover the prawns and cook until they’re pink and cooked through, about 5 minutes. Remove the prawns from the liquid and cool. As I said above, save the liquid!! When the prawns are cool, peel and set aside. Mix the prawns with mayonnaise, celery leaves, dill and hot sauce. Season with salt and pepper as needed. Refrigerate until ready to use. *This can be done up to a day in advance.* Cut the buns in half, brush with butter and grill or toast. Top with the prawn mixture, spreading evenly amongst the 4 rolls. Serve with a lemon wedge. Magic Chocolate Shells for Ice Cream This is such an easy and fun thing to do anytime, but especially in the Summer. My nephews are obsessed with this and ask for it every time they come over. Maybe it’s because I get just as excited - because why wouldn’t you? Who doesn’t want a little more magic in your day? Because it's a magical thing to watch the melted chocolate instantly harden over top of ice cream. And the best part - cracking into it with a spoon when you’re ready to dive in. It only takes a few minutes to make, and only two ingredients! If I have extra time I'll scoop the ice cream beforehand and make them into balls, then freeze for a bit before dipping/rolling them into the chocolate. That way you get perfect chocolate coverage. Very important. You can also use this to make dipped ice cream cones....just saying :) Chocolate Shells
Melt the chocolate in a small metal bowl set over a pot of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Drizzle the chocolate mixture over ice cream and watch as it hardens in a few seconds. The makes about 3/4 cup, enough for 4-6 good sized scoops of ice cream. Want more with me?This publication is reader supported and it means the world if you choose to become a paid subscriber. You’ll also get access community threads, months round ups, more recipes and live hangouts, and more! The Communal Table If you don’t know, this is my monthly cooking community where I lead classes, have guest teachers join us, there’s a cookbook club, foodie round tables where we nerd out about all things cooking and food, plus monthly giveaways of my favourite things, and so much more. If you’re looking for a space of rad people who love cooking as much as you do, come join us! Ready to learn the pleasure and the principles of cooking well? Let’s THE CREATIVE KITCHEN This if for you if you want to learn some foundational cooking skills so you can find your own creativity and flow in the kitchen. Because that’s what it’s all about! |
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