Peak Summer Sourdough Focaccia 🍅
I have quite a few sourdough recipes on my website now, but if you're just getting started, this focaccia is one of the first ones I'd recommend. It's forgiving, doesn't require any fancy shaping, and it's the perfect bread to bake on a warm summer day. Once you've mastered the base dough, the possibilities are almost endless.
One of my favourite summer traditions at work is Fancy Friday. Every Friday we host a relaxed dock party with great wine, a few special ingredients like caviar and oysters, and a menu that's a little more creative than usual.
This week I topped my focaccia with fresh rosemary from the garden before baking, then turned it into sandwiches layered with mortadella, creamy buffalo mozzarella, tomatoes picked fresh from the garden, peppery arugula, and a generous spread of basil aioli. They disappeared almost as quickly as I could slice them.
That's one of the things I love most about focaccia. It can be as simple as olive oil and flaky salt or dressed up with whatever is in season. Whether you're feeding a crowd, packing sandwiches for the cottage, or just looking for a fun weekend bake, it's one of the most versatile breads you can have in your repertoire.
Sourdough Smoked Salmon Crepe Canapés 🥯
Some recipes look far more complicated than they really are, and this is one of them. I first learned this canapé years ago while completing my apprenticeship at Rundles in Stratford, Ontario, and it's one I've come back to countless times whenever I need an elegant appetizer that can be made ahead.
The process is surprisingly simple. Make a batch of thin sourdough crepes, let them cool completely, then layer them with chive cream cheese and thinly sliced smoked salmon. Wrap everything tightly, chill until firm, then slice into bite-sized squares with a serrated bread knife before securing each one with a toothpick. The best part? I made the crepes the day before, so when it came time to serve, all I had to do was assemble, chill, and slice.
While smoked salmon is hard to beat, this is one of those appetizers you can easily make your own. Roasted vegetables, cured meats, fresh herbs, or different cheeses all work beautifully depending on the season and the occasion.
My Go-To Sourdough S'mores Cookies 🍪
There are a handful of recipes I find myself making every summer, and these S'mores Cookies are right at the top of the list. I baked a batch this week for one of our dock parties, and before dinner was even finished, people were already asking if there were any left.
I think that's what makes them such a great summer dessert. They have all the flavours of a campfire s'more—gooey marshmallow, melted chocolate, and crunchy graham crackers—but without having to build a fire. Better yet, they're made with sourdough discard, so it's another excuse to put that jar sitting in the fridge to good use.
The recipe was actually developed with my baking assistant Helena as we worked on creating a versatile sourdough cookie dough for the micro bakery. It freezes beautifully, bakes straight from the freezer, and can easily be adapted with different mix-ins throughout the year. But every summer, we always seem to come back to this version.
If you're heading to a cottage, hosting friends for a barbecue, or simply looking for something fun to bake with the kids this weekend, these are hard to beat.
How to Braise Lamb (or Just About Anything) 🍖
After sharing my braised lamb on social media, my inbox was flooded with people asking for the recipe. The truth is, braising isn't really about following one exact recipe; it's about understanding the technique. Once you learn the fundamentals, you can braise just about anything with confidence. Think of this as a base formula that you can customize with whatever you have on hand.
1. Prepare the Meat
Take the lamb out of the package, pat it dry, and if you have the time, leave it uncovered in the fridge overnight. This helps dry the surface, giving you a much better sear.
About 45–60 minutes before cooking, season the lamb generously with salt. If you're planning ahead, you can even salt it the night before and let the seasoning slowly work its way into the meat.
2. Build Flavour
Heat a heavy pot over medium-high heat with a little oil and sear the lamb well on all sides until deeply browned. Don't rush this step; it creates the foundation of your braise.
Remove the lamb and pour off the excess fat, but don't wash the pot. Those browned bits stuck to the bottom (called the fond) are packed with flavour.
3. Cook the Vegetables
Add your mirepoix to the pot. I usually use onions, leeks, carrots, celery, garlic, thyme, and rosemary, but don't overthink it. If all you have is onions and garlic, that's perfectly fine.
Cook the vegetables until they soften and begin picking up a little colour. Avoid overcrowding the pot, you want them to roast slightly rather than steam.
4. Deglaze the Pot
Pour in about three-quarters of a bottle to a full bottle of wine. I usually reach for white wine with lamb and red wine with beef, but there aren't any strict rules.
Reduce the wine by about half, then add your stock. Beef stock, lamb stock, chicken stock, or even water all work. You can even experiment with beer, apple cider, maple sap, or other liquids.
Think of your braising liquid as the story you're telling the meat.
5. Time to Braise
Return the lamb to the pot along with the vegetables. Ideally, the liquid should come almost to the top of the meat, but it doesn't have to completely cover it. I like leaving the fat side just above the liquid.
If you're feeling fancy, you can make a cartouche—a parchment paper lid that sits directly on the surface of the food to reduce evaporation and help everything cook evenly. Honestly though, a regular lid works perfectly well.
Cook at 300°F for about 4½ hours or 325°F for about 3½ hours. Low and slow is the key.
When it's ready, the meat should feel very tender, and the bones should pull away with almost no effort.
6. Cool Overnight
Lift the lamb onto a tray.
Strain the braising liquid through a fine mesh sieve, pressing gently to extract all of the flavour, then discard the vegetables—they've done their job.
Return the lamb to the strained liquid and let everything cool before refrigerating overnight (leave the lid off or slightly cracked until the heat has escaped).
7. The Next Day
The next morning you'll notice a layer of fat on top. Lift it off and discard it.
Warm the lamb gently in a 300–325°F oven for about an hour. Don't rush this by boiling the liquid—gentle reheating keeps the meat beautifully tender.
Remove the lamb once more.
Reduce the braising liquid by about half until it becomes rich and glossy. Taste as you go, especially if your stock was already seasoned.
8. Finish However You Like
This is where you can make the dish your own.
Leave the lamb whole and glaze it repeatedly in the oven until beautifully lacquered, shred it into the reduced sauce, or crisp portions under the broiler before serving.
Serve with mashed potatoes, creamy polenta, fresh pasta, roasted vegetables, or even warm pita.
Don't let braising intimidate you. It might look like a lot of steps written out, but each one is simple, and most of the cooking happens while you're doing something else. The best part is that braises are almost always better the next day, making them perfect for dinner parties or feeding a crowd with very little last-minute stress
This Week in Muskoka: Live Fire Paella 🌊🥘
This week's highlight had to be making paella over live fire on the Big Green Egg.
I worked and lived in Spain for a year around 2010, and ever since then I've had a real love for Spanish cooking. There's something so special about gathering everyone around one pan, cooking outdoors over charcoal, and letting simple ingredients shine. It's one of those meals that's just as much about the experience as it is the food.
This version was inspired by a Spanish chef I recently discovered on YouTube. Even after all these years in professional kitchens, I still love learning from other cooks and picking up new techniques. That's one of my favourite parts of this profession—you never stop being a student.
I'll link the YouTube video here so you can see where I found the inspiration. If you've never made paella before, I hope it inspires you to fire up the grill and give it a try.
Thanks so much for reading, and I hope you have a fantastic weekend. If you bake the focaccia, make the cookies, braise some lamb, or try the crepes, be sure to tag me on Instagram. I always love seeing what you're cooking.
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See you next Friday!
MJD
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Want to learn more from me? Check out my online video resources 👇
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