Blue Galentine’s Party

I’m definitely a romantic, there is no denying that. Beyond romance with my fiancé (we’re cooking homemade pasta and meat sauce on Sunday and I can’t wait), I think celebrating your friendships is uber important. It’s so much fun to dress up and drink some girly cocktails and eat candy!!

I’m super excited to share some behind the scenes pics from our feature with Rue Magazine this month. PS. the February issue is unreal – I can’t wait to read the whole thing with a glass of wine tonight!

Keep reading below for a fun little Valentine’s cocktail that I made which is so easy to recreate this weekend!

DSC_7944I knew that I wanted to make a cocktail that was romantic and easy. Elderflower liqueur immediately came to mind but then when I found this tiny bottle I knew it would be perfect! It reminded me of the love potion that Romeo and Juliet drank that decided their tragic fate. Luckily, this party ended on a totally different note (a lot more fun – ha!)

Love Potion Cocktail
Makes 1 cocktail

1 oz. gin
1 oz. elderflower liqueur
3 oz. prosecco

Add gin and elderflower liqueur to coupe and top with Prosecco.

Photography: Tracey Ayton Photography
Lauren Armstrong‘s Dining and Living Room designed by Gillian Segal Design
PARTYSKIRTS worn by Sophie Collins, Gillian Segal, Lauren Armstrong, Mariel Armstrong
Food & Drink: Me!
Makeup: Jasmine Hoffman
Flowers: Botany & Co. (our wedding florist!!)
Candy: Karameller (Vancouverites, if you haven’t gone, you must!)

I hope you have an amazing week leading up to Valentine’s day!

Here’s last year’s Valentine’s post. 

Easy Zucchini Egg Scramble

One of my favourite easy and healthy breakfasts is any veggie, a little onion, scrambled eggs and hot sauce. My favourite veggie to throw into this combo is zucchini. It’s a crunchy-in-parts, soft-in-others texture, and tastes incredible mixed with eggs and topped with hot sauce. (PS have you seen Beyoncé’s new music video?? #igothotsauceinmybagswag – instant classic)

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I made a little video on Snapchat (@sophiecaldwellc) so I thought I would share it here so you can make it too. It’s dead easy and almost embarrassing to write a recipe for, but I swear it’s delicious and can totally change your breakfast game! I spend 25% of my time when I’m home making cooking videos on Snapchat, so if you don’t want to see that do not follow me! Ha!

Easy Zucchini Scramble
Serves 1 because Peter had chocolate chip muffins (life is unfair). You can easily scale up for a big group.

1 tbsp olive oil
1 small zucchini, sliced thinly
1/6 white onion, sliced thinly
pinch of salt and pepper
2 eggs
Cholula hot sauce to taste (my favourite hot sauce for eggs and fish tacos)
Maldon sea salt to taste (the best salt in the entire world and will change your life trust me)

1) Heat pan over medium heat with olive oil.
2) When hot, add veggies.
3) Add pinch of salt and pepper. Cook veggies until soft.
4) Add eggs directly in pan, scrambling as they heat up.
5) As soon as they’re scrambled, turn the pan off.
6) Top with hot sauce and Maldon.

Happy Super Bowl Sunday!

Smoked Salmon Bites

If you follow me on Instagram, you may have seen that I was featured on Camille Styles this weekend, hosting a Valentine’s Day girls’ brunch with Gillian. We had so much fun coming up with this shoot and curating it together and shooting it with the PARTYSKIRTS ladies! As you know, I love pairing wine and food. For brunch, it can be a little bit more difficult because you definitely want to keep things light. My go-to is rosé when pairing brunch foods, but I also wanted to include a fun take on the classic mimosa. I’ll be sharing more pics and tips throughout the week, but for now I wanted to share my favourite new appetizer recipe, the Smoked Salmon Bite!Christie Graham Photography-23 Christie Graham Photography-33 Christie Graham Photography-38


Serves 4


  • 16 bagel crackers (or any cracker)
  • 5 slices of smoked salmon, cut to bite size
  • a few chives, chopped for adding as garnish
  • Maldon salt, to top
  • Horseradish Crème
  • 1 cup of light sour cream
  • 2 tbsp chopped chives
  • 1 tsp horseradish


  1. Mix together sour cream, chives, horseradish
  2. Lay all crackers on platter
  3. Layer smoked salmon onto cracker
  4. Add a small dollop of Horseradish Crème to salmon & cracker
  5. Top with a couple of criss-crossed chives and Maldon salt to taste
  6. Serve with a punchy Rosé (Spanish-style Rosé goes well with this dish)

Photos by Christie Graham

Cozy Date Sunday Night Dinner: Beef Bourguignon & Truffle Herb Popcorn

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Yesterday I shared a cozy date night Sunday Night Dinner. Today, I want to share two very easy recipes that can both be made in advance and elevate your date night in to another level. When I think of comfort foods, my taste buds immediately gravitate to a few things: savoury, salty, and rich. That’s why I started the night off with a small selection of cheese and my favourite olives (castelvetrano). I paired this with a Dark and Stormy cocktail (more on that tomorrow). A small cheese plate and cocktail is always a great touch to whet your palate for the meal to come.

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In my mind, there’s nothing more wintery and cozy than a beef stew. Take it to the next level by making Beef Bourguignon and pairing it with a fancy-sounding red wine (more on that Wednesday). Read below for the Beef Bourguignon recipe.

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Most people like to end their meals with a little something sweet. Me? I prefer savoury. I popped up a big batch of truffle herb popcorn and served it with champagne. Easy and delicious.

Beef Bourguignon (adapted from Barefoot Contessa) with Parsnip Fries

Serves 4

1 tbsp olive oil
8 oz bacon, chopped
2 pounds of stewing beef, dried
salt and pepper
1 pound of carrots, cut into 1 inch rounds
2 white onions, sliced
2 garlic cloves, crushed
1 bottle of cheap, dry red wine
2 cups of beef broth
1 tbsp tomato paste
1/2 tsp dried thyme
1/2 tsp dried basil
4 tbsp butter
3 tbsp flour
1/2 lb portobello mushrooms, cut into 1 inch pieces
handful of baby parsnips
olive oil
salt and pepper

1) Preheat the oven to 400F. Cut the end off of the baby parsnips and toss with olive oil and salt and pepper.
2) Roast parsnips for 30 minutes, or until cooked through. Set aside.
3) Change the oven temperature to 250F.
4) In a dutch oven (I have this exact one), add the olive oil on medium high. When hot, cook the bacon until crisp. Remove from pot.
5) Add the beef, one layer at a time, and brown on each side. Add to the bacon plate.
6) Add the carrots and onions with salt and pepper and cook until softened (10 mins).
7) Add the garlic and cook until fragrant (30 seconds).
8) Add back the meat and bacon. Add the bottle of wine and beef broth along with tomato paste and thyme.
9) Bring to a simmer, add the lid and put in the oven for 1 hour.
10) Meanwhile, sauté the mushrooms in 3 tbsp butter.
11) Mash up flour and 1 tbsp butter and add to the stew once removed from the oven.
12) Add the mushrooms and cook for 10 more minutes on the stove. Salt and pepper to taste.
13) Serve in a bowl with parsnips on the side.

Truffle Herb Popcorn  

Serves 4

1) In a small bowl, add a pinch of each dried thyme, basil, oregano and red pepper flakes.
2) In air popper, pop 1/3 cup of popcorn kernels.
3) Add herb mixture and popped popcorn to big bowl with 1 tbsp truffle oil. Toss to combine.
4) Serve in individual bowls and topped with a sprinkling of grated parmesan.

Make sure to stop by tomorrow for an amazing Dark & Stormy cocktail recipe!

Photos: Christie Graham Photography

Fall Harvest Sunday Night Dinner: Soup and Salad

The first thing that comes to mind when I think of fall food is squash and soup. Growing up, one of my favourite soups was a creamy butternut squash soup. Setting out to create a butternut squash soup that didn’t totally throw my eating habits out of wack, I wanted to ensure my recipe wasn’t brimming with cream. Luckily, squash is creamy in its own right and the recipe ended up being very healthy. I also wanted to serve a salad to start that was reminiscent of the flavours of the season. When I had originally designed this table top, I had an apple on each place setting but since that took away from the flowers, I removed them and put them in the salad. Entertaining is all about thinking on your feet and not being stuck to one particular outcome. Read below for two of my favourite new recipes. Both of these would be great on your next Thanksgiving table, or even tonight as a refresher from last night’s heavy meal!

Sip October-4

moschofilero boutari + harvest salad

 Fall Harvest Salad

Serves 4 as an appetizer

3 handfuls of spinach (or your preferred green)
1/3 cup of toasted pumpkin seeds
1/2 cup of your favourite crackers, crumbled (I used Lesley Stowes’ Fig and Olive Crisps)
2 apples, cored and sliced thinly
4 tbsp crumbled lemon & thyme goat gouda (or your favourite cheese)
balsamic vinaigrette (oil, vinegar, and dried herbs whisked together)

1) Make dressing. Set aside.
2) Add spinach to a large bowl and top with pumpkin seeds and vinaigrette.
3) Top with apples, cheese and crackers before serving.

Sip October-16

Sip October-20

Butternut Squash Soup

Serves 4 as an appetizer

1 butternut squash, peeled, cleaned out and chopped
1 onion, chopped
3 garlic cloves, chopped
1 yellow and orange pepper, chopped
6 cups of chicken broth
salt and pepper to taste
1/4 cup cream
fresh oregano for topping

1) Add the butternut squash, onion, garlic, peppers, and chicken broth to a big pot and bring to a boil. Cover and simmer for 40 minutes.
2) Using an immersion blender (my new favourite kitchen tool), blend the soup together.
3) Add salt and pepper to taste, 1/4 cup cream, mix more.
4) Ladle into bowls and add a sprig of oregano for serving.

Check back tomorrow for my favourite Chicken Marbella recipe, and Wednesday for a special edition of #WineWednesday featuring the wine parings for these foods!

Photos: Christie Graham Photography

Broccoli Fritatta

While I love every meal of the day, there’s something really special about making brunch/breakfast on the weekends. Nowhere to be but home, I lazily throw ingredients together and set the table outside in the summer months.

One of my tricks to eating healthy is stocking the house with only good-for-you quality ingredients. My aversion to throwing away food encourages me to cook up all the produce in creative ways. I had never had a broccoli frittata before but I love broccoli and I love eggs so I figured it would be a match! I was pleasantly surprised with the result and will definitely make this again.IMG_4071 IMG_4072     IMG_4077

Broccoli Frittata
Serves 4

1 tbsp olive oil
2 cloves garlic, sliced
1 pinch of red pepper flakes
salt and pepper to taste
2 tbsp water
1 head of broccoli, cut into florets
6 eggs, whisked
1/2 cup finely grated parmesan
small handful of fresh basil

1) Preheat the oven to 375.
2) Heat a non-stick, oven proof pan over medium heat on the stove. Add the olive oil. When shimmering, add the garlic and red pepper flakes and cook until fragrant.
3) Add the broccoli and water to the pan. Cover for 3-5 minutes until tender and water has evaporated.
4) Add the eggs and cook until the sides are starting to cook.
5) Top with cheese and place pan in oven for 12 minutes, until the eggs are cooked through.
6) Sprinkle with basil.

Have a great rest of your week!