My Muskoka Kitchen

Ontario Asparagus happens as a chilled Soup, hinted with parsley, Mohito mint and lemon zest when serve; refreshing and clean on the palate, and perfect in the chilled possibility on a long day.
I’ve done this version in shot glasses - a Soup Shot’ with a sq**rt of lemon and sprinkle of fresh herbs.
Good things take a bit of time.

Start with the low, slow fry of leek, Vidalia and garlic. A hint of ground rosemary is added. Asparagus are cut to 1/3” and added to the mix. To cook a few minutes. White wine is added. Light simmer, simmer.
Save some spears for the finishing touch when serving.
Peels and firm parts of the stem are used for a stock, which gets puréed and sieved before adding to the soup. Use a hand blender to combine everything to preferred texture.
Cream is added, to your preference for richness or lightness.
Hot or chilled, Ontario Asparagus soup is a show all it’s own.
More Summer soups on the way, from , honouring and savouring the Harvest.

Sourdough pizza dough at 60 hours, high hydration and a ‘ keep it simple’ for toppings approach was a perfect appetizer , but also an incredible base for more additions like greens or prosciutto to be added a few minutes before taking it out of the oven.
Maybe an EVOO drizzle , balsamic glaze or some grains of truffle salt and truffle oil for that peak experience.
Leftovers get the same routine, and make for that fast, home made & re-invigorated single pizza .

Back to basics, in a way.
Wouldn’t it be nice to have a crusty, Italian-style bread for the weekend.
Back to basic bread flour, but trying to elevate it for better flavour
Sourdough, always, a litter higher in percentage this time, and with salt and honey. That’s all.
Notes on texture and taste will come later on in the day.
And here’s an example of testing what you know, making a shift, seeing what results, and planning for the next version.
I love bread from the mixing, handling,guiding and observing aspects.
There’s the inquisitive part of me that gets to explore and invent, and invariably taste /savour all of it.
I know, but also never know exactly what will turn up in , which brings both comfort and excitement to the whole process.