This afternoon's plan was to share a recipe, as I've got one waiting in the wings, but that isn't happening. What is happening is me on the couch, with my laptop, phone, various remote controls, an ice pack and a hot water bottle (and unfortunately without those doughnuts up top, which were from another day.) I wish I could say I did something exciting to warrant an injury, but I can't. Instead, it's simply that I've gone and tweaked something in my back, and so here we are. 

As a positive, my couch session affords the opportunity to tell you a little about what I've been cooking and eating lately, aside from doughnuts, and the recipes that I've got bookmarked for next.

Indian Baked Beans | Tara O'Brady for the Globe and Mail

 We started October with the Indian Baked Beans I wrote about in the Globe and Mail. They are a mashup of chole (channa) masala and traditional baked beans. Besides on toast, I like them tucked in naan with a slice of grilled halloumi. Or, I top a bowlful with a pile of bitter greens (frisée is especially good), a squeeze of lime or lemon, fruity olive oil, and some flaky salt. 

I went on a falafel kick after that, wholly inspired by the recipes in the book Honey & Co: Food from the Middle East by Itamar Srulovich and Sarit Packer (Little, Brown and Company, 2015). There are three recipes in the book; Jerusalem-style (for Itamar), Haifa-style (for Sarit), and Yemeni (for the family roots). I made the Haifa-style, also known as the one for purists, as it is a rather robust fritter full of cumin and coriander. Paired with a lemon-sharp tahini dressing, they were ideal. Bon Appétit featured the falafel in their last issue, along with two more — kuri squash and red pepper. I'm looking to have go a the squash, and I'm pretty into the spiced tahini from the same issue, as well as the feta and spring onion bouikos from the book. (Sara put her trademark spin on the falafel and created a baked variation.)

Over the weekend I made Martha Rose Shulman's Mexican Black Beans. Following Molly's advice, I soaked the beans longer than I usually would — a full 24 hours instead of overnight. I followed the recipe, with the addition of a minced chipotle in adobo at the start, and then half a fresh jalapeño (left whole) when the cilantro went in. I'd planned on following John Thorne's low and slow oven method for cooking the beans that Molly described, but due to an oversight in timing, I needed the oven for other things. So, I split the difference and cooked the beans on the stovetop, with the heat on low and only the faintest of burbles. They were done in about 3 hours, and while they were good that first day, I cannot tell you how much better they were the second. So, if you can, plan ahead and let them cool completely before stashing them in the fridge for a rest. Even once reheated, the broth from the beans was velvety, deeply flavoured and not at all murky, and the beans themselves still held together. Sean and I had them for lunch yesterday, with brown rice, avocados, pickled things, and sprouts.  

Spoonable meals are what I'm continuing for November. Yotam Ottolenghi's roasted pumpkin soup with harissa and crisp chickpeas looks rather enticing (scroll down once though the link), and the yam and peanut stew from Gena Hamshaw's new book Food52 Vegan (Ten Speed Press, 2105), is unreservedly great. And oh, if you're on Gena's site, her nut milk creamer is one to try. When I'm looking for extra soothing delivered via  mug, I make the Golden Milk from my own book and bulk up the liquid with some of her creamer.

And last but not least, the first cookbook my friends Nikole Herriott and Michael Graydon photographed is now out — the highly-anticipated Gjelina: Cooking from Venice, California by LA-based chef and restaurant owner Travis Lett (Chronicle Books, 2015). The photographs look as remarkable as would be expected from those two and I can't wait to get stuck in to the recipes. Congratulations, guys.

The kettle just clicked off, so I should go attend to that. Talk soon soon. xo



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When leafing through The Violet Bakery Cookbook by Claire Ptak last week, I kept coming back to the page for her cinnamon buns. 

no yeast cinnamon buns from Violet Bakery | Tara O'Brady + Seven Spoons

If you've been around here for a while, you might know that one of my favourite breakfast pastries are sugar buns (Tartine Bakery's morning bun made with a whole-wheat variation on Nigella Lawson's Danish dough, and laced with almond and orange). Besides bostocks, they are usually my holiday morning go-to, and it is rare that I stray from that habit.

However (!), Ptak's recipe is made without yeast; the dough gets its rise from baking powder instead, like the cousin of a scone or sweet biscuit. That was enough to intrigue. Plus they were pretty; perfectly golden arabesques dusted with sugar. Total lookers. So curiosity got the better of me.

You make the dough in a stand mixer, crumbling up cold butter into the dry ingredients, then adding milk until a dough curls up around the paddle. Simple. The dough rolls out smooth and supple, twirls back up into an impressive swirl, then bakes into delicate layers with just a touch of elasticity for some chew. 

The cinnamon swirl is backed up in spice by some cardamom in the dough and the combo comes off friskier than either on their own. It's exactly right. And, if you can find Ceylon cinnamon, this is the time to use it. 

It's Thanksgiving coming up, and we are going apple picking sometime this week — I'm toying with the idea of a second go with these for the holiday weekend, this time wafer thin slices of sautéed apples and blitzed almonds wrapped up in the coil. I think that might be a good idea. Still, I didn't want to hold out on you on the recipe, so here they are. 

Happy start of the week, talk soon.


"Of course a soft yeasty bun can be a wonderful thing, but at Violet we have never had enough space to work with yeasted bread doughs. They take up more room and need larger machines. I came up with these yeast-free buns in my home kitchen by looking back through the cookbooks of the 1950s, when everything was about how to make things more quickly. Quick breads, as breads leavened with baking powder or baking soda are called, were an alternative to the time-consuming yeast or sourdough breads. Truly, they are something altogether different. They both have their place on the table. This recipe can also be made ahead then frozen in the muffin tin until ready to bake."

— from The Violet Bakery Cookbook by Claire Ptak (Ten Speed Press, 2015)

Makes 12 buns


  • 75g (1/3 cup) unsalted butter
  • 250g (1 cup plus 2 tablespoons) light brown sugar
  • 1 tablespoon ground cinnamon


  • 560g (4 1/2 cups) all-purpose flour, plus more for rolling
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cardamom
  • 240g (1 cup plus 1 tablespoons) cold unsalted butter, cut into small cubes)
  • 300g (1 1/4 cups) cold milk
  • sugar, for dipping
  • butter, for greasing the pan


Preheat the oven to 200°C/390°F (180°C/355°F convection).

Butter a 12-cup deep muffin pan.

First, prepare the feeling. Melt the butter and leave in a warm place so that it remains liquid. Mixed together the light brown sugar and cinnamon until no lumps remain, then set aside.

Now make the dough. In the bowl of a stand mixer with a paddle attachment, combine all the dry ingredients with the cubes of butter and mix until you have a coarse meal. Slowly pour into cold milk while the mixer is running, until dough forms into a ball and comes away from the bowl. Turn the dough out onto a lightly floured surface and leave to rest for a few minutes. Fold the dough gently over itself once or twice to pull it all together let the dough rest a second time, for 10 minutes.

Clear a large surface, dust lightly with more flour, and roll out the dough into a large rectangle until almost 5mm (1/8 inch) thick. Brush the surface of the dough with the melted butter and, before the butter hardens, sprinkle the cinnamon sugar on to the butter. You want a good, slightly thick layer.

Now roll the long side, keeping it neat and tidy. Gently tug the dough toward you to get a taut roll while rolling away from you in a spiral. Once it’s all rolled up, gently squeeze the roll to ensure it’s the same sickness throughout. Use a sharp knife to cut the roll crosswise into 12 even slices. Take a slice of the cinnamon roll, peel back about 5 cm (2 inches) of the loose end of the pastry and fold back under the roll too loosely cover the bottom of the roll. Place in the muffin pan, flap side down. Repeat with remaining slices.

Bake the buns for 25 minutes. As soon as they're out of the oven, flip them over onto a wire cooling rack so that they don't stick to the tray. Dip each cinnamon bun into a bowl of sugar and serve right away.


  • There seems to be an error in the volume conversion in the book for this entry — the flour is listed as 560g or 1 1/2 cups, but that weight is actually about 4 1/2 cups and I've changed the recipe to reflect that.

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Russeted pears | Tara O'Brady

Hey guys! There's a slight change of plans. Due to concerns about the weather, the Terrain's Autumn Festival and my event tomorrow (4 October) at their Glen Mills, PA location has been postponed to the 17th of the month—as of now the timing should be the same, but I'll keep you posted on any other changes! For now, east coast pals, stay warm and dry, and will see you in two weeks. 

In case you missed the initial announcement, I will be hosting a brunch at Terrain with the meal inspired by my cookbook; there will be a cocktail, drinks, some favourite dishes and I'll be on hand to chat and visit, and to demonstrate a recipe. The brunch requires RSVP, and some tickets are still available if you're able to come! The brunch starts Terrain's Autumn Bounty Festival, a full day of activities to kick off the season. 

Hope you can make it, and more events for the east are in the works! That recipe I promised will follow this announcement shortly, and it's kind of a game changer. Stay tuned. 




In the quickest of updates, I wanted to point you in the direction of a story I did for the Globe and Mail this week; it's about Peach Plum Pie, which is my ideal rendition of a stone fruit dessert for this time of year. The pastry is a keeper, first and foremost, easy to make and supremely forgiving. The filling, voluptuous without too much ooze, is scented with almond and vanilla. It is a good way to ease into fall baking, and the colour from the plums—magenta in the bowl but deepening on baking, so the pie is streaked through with its blush—is a pretty spectacular goodbye to summer if I do say so myself.

Quiet Acres Farm Stand | Tara O'Brady
Peach Plum Pie for the Globe + Mail | Tara O'Brady
Peach Plum Pie for the Globe + Mail | Tara O'Brady

Also! I'm heading to Pennsylvania next month for an event! I will be hosting a brunch at Terrain's Glen Mills location, on October 4, 2015 from 10 to 11:30 AM. The menu will be inspired by recipes from my book, and I'll be demonstrating a dish, plus there'll be lots of time to chat and say hello. Ticket information and details are available on Terrain's site, and I hope you'll be able to make it. It's also the weekend of their Autumn Bounty Festival, so it should be a great time.

Back with a recipe in a few days. See you soon!

p.s. for anyone visiting locally, the farm stand photographed is Quiet Acres in Niagara-on-the-Lake, Ontario. 

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Succotash Hand Pies for the Globe and Mail | Tara O'Brady

So, it's July! That seems a surprise. May was a blur of book tour, then June was gone in a blink. I'm firmly settled back at home, and scheming about east coast events. 

Thank you, again, for the cheers from all over with the launch of my cookbook. Thank you for coming out to events or comments here and elsewhere. Never did I feel I was travelling alone. But, we'll catch up on all that. First, some quick things that have been keeping me inspired, busy, and in the kitchen lately. 

I finished Jess's book, Stir last night, and I'm still thinking about it. She's out right now on book tour, and if you can catch her speaking, do.  (Sweet Amandine)

I started Tara's book today. (Tea and Cookies) 

Alabama White Barbecue Sauce, a gutsy mix of horseradish, vinegar, and mayonnaise, is a new favourite of mine with all things grilled — but I love it especially with corn. Fire-kissed is still the preference, but I'll take the kernels steamed, sautéed, or fresh off the cob. If you like elote, I've a feeling the combination will be right up your alley. It was what I served alongside the succotash my hand pies up above. Those guys are from a piece I wrote for The Globe and Mail. I've been making such pies for years, long enough that they've earned a nickname — "empbananas" — in our household. These are filled with corn and beans, then seasoned with herbs and white miso. The latter might seem unexpected, but it makes all the difference, in the best way. (The New York Times / The Globe and Mail)

As a rule, I don't love tomato soup. There are exceptions, though. Melissa Clark's is one, and Nigel Slater's recent variations make a convincing case for consideration. (101 Cookbooks / The Guardian)

Nikole has some new pieces in her shop; the striped stoneware series make me feel nostalgic for the crockery from my father's ships. These nested mixing bowls are now my go-to. The smallest for whisking sauces, the medium for tossing salads, and the large for cookie doughs. (Herriott Grace)

Cherry season has just begun, and I'm thinking of making a cobbler. (Instagram)

The Mosé. (Epicurious)

The Meaning of Mangoes by Dianne Jacob. I keep going back to it. Without summarizing her piece, I'll just say that I feel like I sometimes feed my boys certain things — mangoes, guavas, and especially custard apples when I miss Gigi — in a similar way. Not only for me to resurrect times, places, and people I've lost, but to also pass on to them some of an unshared experience. (Lucky Peach / this site)

And, some more links to mentions of Seven Spoons elsewhere. 

  • I was stoked to talk to Williams Sonoma about the history of Canada Day, and how we Canadians celebrate our country's birthday. I also shared my recipe for Butter Tart Pie. (Taste
  • David took the pickled strawberry preserves from my book and added his own touch — swapping allspice for coriander. He's a smart one. (David Lebovitz)
  • It was seriously smile-inducing to see the Roasted Grapes with Sweet Labneh get the Molly treatment. (My Name is Yeh)
  • Carolyn Jung was truly kind, and made the Hummus with White Miso. (Food Gal)
  • Yossy was one of the testers from my book, and specifically one who tested the Basic, Great, Chocolate Chip Cookies. When I had her thumbs up, I knew the recipe was right. (Apt 2 Baking Co)
  • Sarah was also generous enough to give the recipes a go for me, and she decided to write about the Twangy Blueberry Sauce. My Ben loves it on cheesecake, I like it on plain yogurt, and everyone around here likes it on sweet biscuits with cream. (The Vanilla Bean Blog)
  • Stephanie made the happiest cookies ever. That yellow! (I Am a Food Blog)
  • Sasha shared personal thoughts on the passage of time and made the Glazed Sesame Oats. (Tending the Table)
  • Getting Sam and Megan's approval on any of my recipes, but especially the hummus, is a like a gold star. (A Sweet Spoonful)
  • Sonja and Alex made my Dipper Eggs with Fried Cheese Toast soldiers look far more elegant than I ever do. (A Couple Cooks)
  • The Blueberry Snacking Cake, which Sneh adapted beautifully, is one of our regulars for picnics and road trips. (Cook Republic)
  • Lecia always knows the right thing to say. In her post she captures the feelings of summer perfectly, and then bakes the Rhubarb Raspberry Rye Crumble. (A Day That is Dessert)

Now! To hear from you! What's been going on on your end? I'm so happy to be back to this place, and can't wait to pick up from where we left off. xo and talk soon. 

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Right now, I don't think I have the words to properly convey what it was like to launch Seven Spoons the book. My book. Please bear with me, as I try.

Vietnamese Coffee Ice Cream, Caramel and Candied Cacao Nibs | From the book, Seven Spoons by Tara O'Brady

The launch happened in stages. Last night, some of my nearest and dearest gathered at Ben McNally Books in Toronto. (If you've never been, please go. It is an utterly charming space, straight out of Harry Potter in the best way, all wood and warm lighting. And Ben is even better.) I had to make a speech. I did so with my sons and nephews nearby — they stole the show. And, even though I had the distinct sensation of my windpipe vibrating while I spoke, looking out onto that room of people, shaking or not, I felt exceptionally lucky.

We had cheese from St. Lawrence Market with pickled strawberries, charcuterie, and chocolate chip cookies. There were a few rolls of Instax film (evidence, here), and bubbles and oysters around the corner to end the night with Nikole, Michael, and Julia. There again, that lucky feeling. 

Today was a blur; interviews and tastings, and a lot of excitement. A highlight was when some readers took time out of their day to come and say hello. It is because of all of your that I have this opportunity in the first place. So, to share this day with you feels right.

Very quickly, there's something else to share — a recipe from the book, and the one I may crave the most. It's my Vietnamese Coffee Ice Cream, swirled with espresso caramel and topped with candied cacao nibs. It is no secret that I love ice cream. I announced the book with one, so launching it with another lines up nicely. I'm also quite a fan of coffee. Thus, putting them together was inevitable, and condensed milk in the mixture sealed the deal. I describe it in detail below.

For now I'll sign off, with gratitude. Here's to you, with ice cream. 


By the by, a few people and places have written about Seven Spoons. If you'd like to read their thoughts, here they are:

  • I spent a day cooking with Chris Nutall-Smith, talking about the book, butter tarts, and inspiration, while sipping on some Palomas. It was a good time. (The Globe and Mail)
  • Deb declared the Mushrooms and Greens on Toast a "one-pan miracle" and I don't think I could hope for higher praise. (Smitten Kitchen)
  • Heidi makes the case for green smoothies, with my Default Smoothie with kale, pineapple, and nut butter to make her point. (101 Cookbooks)
  • Sara, a person I consider an expert on Huevos Rancheros, gave her stamp of approval to my Huevos a la Plaza de Mercado, and I couldn't be more chuffed. (Sprouted Kitchen)
  • I was so happy to once again appear on Design*Sponge's "In the Kitchen With ..." series, this time with my Esquites and Yellow Tomato Gazpacho. Sincere thanks to Grace and Kristina. (Design*Sponge)
  • Food52 asked me to write about the inspiration behind the book, and I was honoured to oblige. (Food52)
  • Epicurious calls my Chicken with a Punchy relish a knockout, in a pun I appreciate. (Epicurious)
  • Ashley made the Roast Chicken with a Punchy Relish, and used lentils as the base. Brilliant. (Not Without Salt)
  • Shauna and Danny prepared a gluten-free feast from the book, including their adaptation of the Bee-stung Fried Chicken, and naan. (Gluten-free Girl and the Chef)
  • Olga made the Lentil Kofta Curry, and some thoughtful words about community. (Sassy Radish)
  • Julie's Bee-Stung Fried Chicken (+ her fritters!) look brilliant. (Dinner with Julie)
  • ... and Julie invited me to her other site to talk music and dinner parties.As an aside, have you seen the documentary It Might Get LoudI found it fascinating. (Rolling Spoon)
  • Vy posted a detailed and thoughtful look at a whole collection of recipes. (Beyond Sweet and Savoury)
  • Shelley also discussed the book as a whole, and then featured the Fattoush with Fava Beans and Labneh. (Cookbooks 365)
  • My publishers invited some new-to-me bloggers to the launch last night, and I am so glad they did! Nikki and Christine were firecrackers. So fun. (Nikki the Knack and Padfoot's Library)



Indians make something they call espresso, which I've talked about before, but it’s unlike any espresso you’d see in Italy; it’s actually closer to a Greek frappé, a bold brew of instant coffee whipped with an enthusiastic amount of sugar, and then combined with hot water and milk. The slurry magically blends, then splits, with a layer of thick foam above a rich, creamy elixir below.

I’ve been a longtime fan of that coffee, so when I was first introduced the Vietnamese version, a drink with very much the same uncompromising intensity, the same weighty, toasted, caramel flavor, this time tempered with sweetened condensed milk, I was lost. When I decided to freeze it, well then things got even better.

This is my full-stop favorite ice cream, both to make, and to eat. It is brazenly prepared without a traditional custard base, which isn’t missed in the least, and skipping that step makes it quick work to pull together. A voluptuous mix of evaporated milks and cream gets infused with ground coffee, then chilled, churned and swirled with caramel. Easy peasy, that's that, and you’re left with an ice cream worthy of any and all accolades. Have a spoon at the ready.

Makes about 1 quart



  • 1 (14-ounce/400g) tin evaporated milk
  • 1 (14-ounce/400g) tin sweetened condensed milk
  • 1 cup heavy (35%) cream
  • 2 ounce (57 g) coffee beans, ground, see note
  • Seeds scraped from 1 vanilla bean, or 2 teaspoons pure vanilla extract
  • A good pinch of salt

To Serve or Swirl

  • Espresso caramel and/or Candied Cocao Nibs, recipes follow


Combine all the ice cream ingredients in a medium saucepan set over medium heat. Cook, whisking often, until the mixture begins to steam. Remove from the heat and leave to steep for 20 minutes.

Using a fine-meshed sieve, or a standard sieve lined with cheesecloth or a coffee filter, strain the mixture into a bowl. Cover and chill for 3 hours, but preferably overnight. Freeze the base according to your ice cream maker’s manufacturer’s directions.

Spoon 1/3 of the ice cream into a storage container. Smooth the top, and pour over a few tablespoons of caramel in long stripes. With the tip of a knife, lightly swirl the caramel into the ice cream. Layer in half of the remaining ice cream, and repeat the layers two more times, ending with a drizzle of caramel. There will be caramel left over. Set this aside. Cover the ice cream and freeze for at least 6 hours.

Serve as is, or in a sugar cone, or scattered with candied cacao nibs. Then, dive in.

Note: The coffee beans should be medium ground. Café Du Monde French Roast Chicory is the traditional choice for the hot preparation that inspired this cold one. For a milder, rounded flavor, use 2 tablespoons of instant espresso powder or 3 tablespoons instant coffee powder instead of ground beans.

Chocolate fudge can take the place of the caramel.

Masala Chai variation: Replace the coffee with 2 tablespoons black tea such as Darjeeling, a short cinnamon stick, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cardamom and 3 peppercorns. Omit the espresso in the caramel, or omit the swirl entirely.



Makes about 2/3 cup


  • 1/2 cup (106 g) dark brown sugar, packed
  • 2 tablespoons unsalted butter
  • 2 tablespoons corn syrup
  • 1/4 teaspoon fine sea salt
  • 1/4 cup (60 ml)  heavy cream
  • 1/4 to 1/2 teaspoon finely-ground espresso beans or espresso powder
  • 1/2 teaspoon vanilla extract


In a heavy-bottomed saucepan over medium-high, heat the brown sugar, corn syrup, butter and salt, stirring until the butter is melted. Pour in heavy cream and espresso beans. Bring to a boil, whisking until smooth and the sugar is dissolved. Lower the heat and simmer, undisturbed, for 1 minute longer. Remove from the stove and stir in the vanilla. Set aside to cool, stirring occasionally. If making ahead of time, cover and refrigerate until needed, then rewarm gently before using.

Note: Any leftover caramel can be used on pound cake, or plain ice cream, or stirred into a milkshake or warm milk. Those sips can be made all the more warming with a share of whisky.



Makes approximately 1/2 cup


  • 2 tablespoons granulated sugar
  • 1/2 cup (43 g) cacao nibs
  • 1/2 teaspoon unsalted butter


Line a baking sheet with parchment paper or a Silpat.

In a wide, heavy-bottomed skillet over medium heat, warm the sugar for a minute, without stirring. Scatter the cacao nibs over the sugar, and leave the pan undisturbed until the sugar begins to melt in spots. With a wooden spoon or silicone spatula, quickly stir the cacao nibs into the liquid sugar, incorporating any unmelted sugar as you go. Once most of the sugar has coated the nibs, remove the pan from the heat and quickly stir in the butter. Immediately scrape the cacao nibs onto the prepared baking sheet, pressing them into an even layer with the back of the spoon or spatula. Allow to cool.

Break the cacao nibs into tiny clusters by hand. Store in an airtight container at room temperature for up to 1 month.