D’you know how you know your Saturday is going to be an amazing day? Well, for starters, it includes a breakfast made by your favorite person in the whole world. Andrew made me Gluten-free Crêpes and was sweet enough to explain the steps (with pictures for you) so that I could share this easy, delicious breakfast with all of my favorite readers.
Andrew’s Gluten-free Crêpes
1 cup gluten-free flour (Bob’s Red Mill All Purpose, here.)
1 cup of milk or milk substitute (1 cup of unsweetened vanilla almond milk)
A hint of sugar
Begin by melting some Earth's Balance (or butter/marg) in a pan on low heat. Pour just under a standard ladle of batter and gently tilt pan so that it coats bottom in a "crêpe" shape.
When you can slide the pancake easily over the pan, lift up gently to check underside. When gently browned, like so, it's time to flip!
Then garnish with bananas, maple syrup and gluten-free icing sugar, for Crêpes à la Andrew
Or fill with bananas & blueberries, fold and eat plain so that the fruit flavors shine through, for Crêpes à la Steph
It was a beautiful way to start the morning, and great fuel for the day ahead! Afterwards we headed out to the St-Lawrence Market again, a place that is certain to become a weekend haunt for the boy and I. We love the atmosphere, the quality of the food, the variety and, of course, all of the free samples that vendors are more than happy to deal out ^~ I ended up doing some serious damage:
Fresh berries, cheeses, dessert wine and meat (unpictured)
The cheeses were phenomenal: snow goat and a pecorino with truffle oil that we tried at his cousin’s wedding and had been craving ever since. The dessert wine was delicious, too. Very fruity and sweet, but not so much so as to rival the headache-inducing Niagara ice wines that are so popular here. A perfect compromise! The meat I mentioned above consisted of some fresh atlantic salmon and some pork ribs for our dinner party tonight.
Mediterranean Miss’ Cedar-planked Salmon
Fresh salmon fillet. When selecting your fillet you want to find a firm-fleshed fish that bounces back when you indent it with a finger. It should be firm and smell vaguely salty – not fishy!
Olive oil, Salt, Lemon
Three hours beforehand (the longer you do this, the better) submerge your cedar plank completely in water. You may need something to weigh it down:
Oh ~hey~ mason jars. What aren't you good at?
Meanwhile, prepare your fish by cutting slits into the flesh and inserting pieces of garlic (I used 2 cloves total for the entire fillet.) Then pour olive oil, lemon juice and a bit of salt on top of the fish and rub your flavorings into the flesh.
The simplest of Mediterranean marinades allows the amazing flavor of the fresh fish to shine through, here. This was a treat.
Cooking couldn’t be much easier:
Rub olive oil and salt onto cedar plank and place in hot grill for 5-10 minutes. You’ll hear the plank begin to pop and fizzle but don’t worry, that’s the magic at work!
Carefully place salmon on the hot plank, skin side down. If cooking a monster fillet, like we were, you may want to cut it into smaller pieces to make it easier to handle
Grill fish until done – you want flakey, pink fish. Ours was quite large so it took about half an hour, but could probably have stayed for a little longer.
Meanwhile, Andrew was trying his hand at making ribs – from scratch, including the rub AND the barbeque sauce. I left him to it, although he did tell me that my mixing skills were an invaluable component to his whole operation ^~ I’ll have him do a guest post about his ridiculous grilling skillz sometime soon, but for now I’ll just leave you with this picture :
Action shot of the rubbing process. The paprika made these so red!
I also made some guacamole (with organic corn chips) and a delicious Beet salad:
I love pretty food - the purple beets just do it for me.
Mediterranean Miss’ Roasted Beet Salad:
4-5 beets, roasted in tinfoil at 450 for about half an hour, chopped.
Snow goat cheese
Chopped nuts; pistachios work well here
Olive oil, Balsamic and Salt
Our lovely best friend Caroline brought over a berry salad and some amazing chocolate mousse (will ask for the recipe to share with you all!). Andrew, Caroline, her boyfriend Cody and I feasted like kings and queens up on my rooftop ❤ It was a perfect little dinner party.
Yesterday I spent almost the entire day at Andrew’s house by the pool with his parents. They’re amazing people, I feel so blessed that they’re a part of my family. Going home to them is almost as satisfying as being at home with my own parents. It really helps me cope with the 6hr distance. I miss mama and papa Miss so much!
The pool was awesome, but I got a little bit burned. Souvenir of my weekend ^~ We’re going to be throwing a pool party next weekend, so I’ll be sure to let you in on our menu!
How were your weekends? I understand that my southern readers had a Memorial Day Weekend. Did you get up to anything special?
What are your favorite dinner party recipes?
Any suggestions for things we simply must make for our pool party on Saturday?
In other news, the 30 day shred is still going strong. I had to skip the weekend because I was so busy the entire time, but I’ve completed eight days and moved on to level 2. Level 2 is -intense-, as promised. Man oh man. I’m not entirely sure if I’m in control or if level 2 is working -me-!! I really like Jillian’s attitude at this level, though. She’s really sympathetic and it’s a comfort to hear her panting and grumbling with me.
Thank you so much for your encouragement about my shredding adventure! How are you all doing with your shredded bods? ;D Let’s keep each other motivated!
Have wonderful starts to your weeks! See you soon!