I have been looking for a creamy salad dressing for a while now. I was getting tired of the same old vinaigrettes but I still wanted a salad dressing that wasn't from a bottle. This recipe was a revelation! It is creamy but not thick. It covers the lettuce without drowning it and the flavour is very near perfection. The recipe is from Patricia Wells newest cookbook, "Vegetable Harvest". She uses chives and they are great, but if you have another fresh herb in your fridge (or garden, depending on where you live this time of year) give that a try too. I love fresh tarragon and chives equally, so I have been choosing whatever looks best at the store.
Creamy Lemon-Herb Dressing
2 T. freshly squeezed lemon juice
1/2 t. fine sea salt
1 c. light cream (10%, half & half)
1/3 c. finely minced herbs, such as chives, tarragon, or dill
In a small container with a lid, combine the lemon juice and salt. Cover and shake to dissolve the salt. Add the cream and chives. Shake to blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before using.
Sunday, December 30, 2007
Thursday, December 27, 2007
Farewell to a Grocery Store
A few days before Christmas, the kids & I popped into our local organic grocery store, the Clean Food Connection, to pick up our weekly order of milk and bread. I was getting ready to check out and I noticed a letter on the counter. That letter was letting me know that "my" grocery store would be closing, as of 4pm on Christmas Eve.
The news hit me hard. I didn't start crying until I got out to the car, then through my tears, I tried to explain to the kids why I was upset. We had the luxury of a small grocery store that carried a good selection of organic fruits & veggies, milk, meats, fish... you name it, it was probably there. Every week, we ordered Harmony 1% organic milk and a loaf of bread from the organic bakery in Aurora, usually a loaf of yellow-coloured challah. Once we were in the store, I would stock up on goat's milk yogurt (individual containers with fruit), chicken (local farm-fresh were The Best Ever), beef (from the owner's own pasture-fed cows, who I might add, also get to eat any old fruits & veggies that can't be sold), wild sockeye salmon, fresh herbs, and local produce in season.
The Clean Food Connection was in Mount Albert for seven years apparently. Having only moved here in April, I had a relatively short relationship with the store. From the first day I went into the store though, I knew that it was a special place, and I better "use it, or lose it". Unfortunately, I have met more than a few people who live here but have never even gone into the store to see what it was all about. That is probably why it no longer made sense for Bob, the owner, to continue to try to make a go here.
So, this was a sad day. Not only for my family, but for this community as well. There are now more empty store fronts along our main street than there are working businesses. Since April, a flower shop has picked up and moved to another town and a pet shop (owned by my neighbour) has closed its doors. I find it funny that a town that is growing (more new development happening all the time) isn't able to support local businesses, beyond the most basic. Katie, one of the women at the Clean Food Connection summed it up well. A woman went into the store to buy some rice chips. The bag cost her $4.29. She then proceeded to complain that Walmart sells the same chips for only $3.99. Isn't the convenience of having a store in your own community worth that extra thirty cents? Wouldn't it cost her more (and all of us in the long run) to hop in her car and drive the 20 or so minutes to the closest Walmart?
On the bright side of things, since opening the Clean Food Connection seven years ago, Bob (who is a retired teacher) has opened two other locations, in Newmarket and Uxbridge. He also does a brisk online business and that may be the route that we take from now on . Bob will deliver your groceries right to your door. I am glad to know that I can still buy his beef (it tastes the way I think beef tasted when I was a kid) and all of the other special food that he sells. To check out the website, go to www.cleanfoodconnection.com
When I went into the Clean Food Connection on Christmas Eve to pick up my turkey, the women asked if I was doing OK. I told them that the news had really upset me. They could tell. We were able to laugh about it. Maybe my sadness was made worse by a case of "Christmas hormones"? Perhaps, but I am still sad.
The news hit me hard. I didn't start crying until I got out to the car, then through my tears, I tried to explain to the kids why I was upset. We had the luxury of a small grocery store that carried a good selection of organic fruits & veggies, milk, meats, fish... you name it, it was probably there. Every week, we ordered Harmony 1% organic milk and a loaf of bread from the organic bakery in Aurora, usually a loaf of yellow-coloured challah. Once we were in the store, I would stock up on goat's milk yogurt (individual containers with fruit), chicken (local farm-fresh were The Best Ever), beef (from the owner's own pasture-fed cows, who I might add, also get to eat any old fruits & veggies that can't be sold), wild sockeye salmon, fresh herbs, and local produce in season.
The Clean Food Connection was in Mount Albert for seven years apparently. Having only moved here in April, I had a relatively short relationship with the store. From the first day I went into the store though, I knew that it was a special place, and I better "use it, or lose it". Unfortunately, I have met more than a few people who live here but have never even gone into the store to see what it was all about. That is probably why it no longer made sense for Bob, the owner, to continue to try to make a go here.
So, this was a sad day. Not only for my family, but for this community as well. There are now more empty store fronts along our main street than there are working businesses. Since April, a flower shop has picked up and moved to another town and a pet shop (owned by my neighbour) has closed its doors. I find it funny that a town that is growing (more new development happening all the time) isn't able to support local businesses, beyond the most basic. Katie, one of the women at the Clean Food Connection summed it up well. A woman went into the store to buy some rice chips. The bag cost her $4.29. She then proceeded to complain that Walmart sells the same chips for only $3.99. Isn't the convenience of having a store in your own community worth that extra thirty cents? Wouldn't it cost her more (and all of us in the long run) to hop in her car and drive the 20 or so minutes to the closest Walmart?
On the bright side of things, since opening the Clean Food Connection seven years ago, Bob (who is a retired teacher) has opened two other locations, in Newmarket and Uxbridge. He also does a brisk online business and that may be the route that we take from now on . Bob will deliver your groceries right to your door. I am glad to know that I can still buy his beef (it tastes the way I think beef tasted when I was a kid) and all of the other special food that he sells. To check out the website, go to www.cleanfoodconnection.com
When I went into the Clean Food Connection on Christmas Eve to pick up my turkey, the women asked if I was doing OK. I told them that the news had really upset me. They could tell. We were able to laugh about it. Maybe my sadness was made worse by a case of "Christmas hormones"? Perhaps, but I am still sad.
Smoked Trout Dip
On Christmas day, we usually have a small feast before the the big dinner. This year, we had Christmas at our house and the feast looked something like this... A selection of cheeses (La Sauvagine, St. Andre, Colston Bassett Stilton), homemade crostinis, large prawns (cooked in their shells; so plump and juicy) with cocktail sauce, fresh oysters with a mignonette (from the "Barefoot in Paris" cookbook), delicious cured sausages (pronounced "cha-bys"), and a delicious smoked rainbow trout dip.
This was the first time I bought smoked trout and I was so happy that I did. It came away from the skin very easily and it has a wonderful smoked flavour. I made a bowl of this dip on the 23rd thinking that I would have one more thing out of the way. However, it was so good, I ended up making more of the dip before the festivities even began. The second time around, I added the chopped capers and I liked the dip even more.
In the words of my brother-in-law Jake, "Give me smoked trout over smoked salmon any day." Try it and see for yourself!
Smoked Trout Dip
1 - 8 oz. pkg. cream cheese, at room temperature
1 whole smoked trout, skin removed, flaked into pieces
1 or 2 green onions, chopped
2 T. fresh dill, chopped
1 T. capers, finely chopped
1 T. fresh squeezed lemon juice
1/3 c. sour cream
Salt & pepper to taste
In a medium bowl, mix together the cream cheese and trout. Add the rest of the ingredients. Serve with crostini or crackers. This dip is very good the day you make it, but it is even better the next day.
This was the first time I bought smoked trout and I was so happy that I did. It came away from the skin very easily and it has a wonderful smoked flavour. I made a bowl of this dip on the 23rd thinking that I would have one more thing out of the way. However, it was so good, I ended up making more of the dip before the festivities even began. The second time around, I added the chopped capers and I liked the dip even more.
In the words of my brother-in-law Jake, "Give me smoked trout over smoked salmon any day." Try it and see for yourself!
Smoked Trout Dip
1 - 8 oz. pkg. cream cheese, at room temperature
1 whole smoked trout, skin removed, flaked into pieces
1 or 2 green onions, chopped
2 T. fresh dill, chopped
1 T. capers, finely chopped
1 T. fresh squeezed lemon juice
1/3 c. sour cream
Salt & pepper to taste
In a medium bowl, mix together the cream cheese and trout. Add the rest of the ingredients. Serve with crostini or crackers. This dip is very good the day you make it, but it is even better the next day.
Thursday, December 20, 2007
Humble Hermits
I just received a book from my friend Elaine. "The Tenth Muse: My Life in Food" by Judith Jones. I glanced through it and then went directly to the back of the book where there are about 50 or so recipes. So many of the recipes looked good but I have been on a Christmas cookie mission and I couldn't resist trying the Hermits. She calls them "Mrs. Cooney's Hermits" but I love the sound of "Humble Hermits". They aren't fancy but they are absolutely wonderful.
I made these on Tuesday afternoon and they were in the oven at the time that Gavin was getting off the school bus. Ellen & I quickly dashed across the street, met the bus, and then I hustled both of them back to the house as quickly as possible. The aroma that met us was pure Christmas. Gavin said, "Something smells really good!" It's memories like that smell of sugar and spices baking that I remember from when I was a kid.
Humble Hermits
12 T. unsalted butter, at room temperature
2/3 c. white sugar
3/4 c. brown sugar
2 eggs, beaten
3 c. all purpose flour
1/2 t. salt
1 t. baking powder
1 t. cinnamon
1 t. ground cloves
1/2 t. ground ginger
1/4 c. molasses mixed with 2 T. warm water
1 c. raisons
1 c. chopped walnuts
1 beaten egg, for glaze
1. Prepare two baking sheets (or one large one) with parchment paper, silpats, or greased. Preheat oven to 350 degrees.
2. Cream the butter and sugars together; then beat in the eggs.
3. Mix together the flour, salt, baking powder, salt and spices, and add them to the butter-sugar mixture along with the molasses. When well mixed, fold in the raisons and nuts. Divide the batter into 4 parts. Place two mounds on each baking sheet. Shape each mound, with floured hands, into strips about 10x3 inches. You should have two strips of cookie dough on each sheet, not too close to each other.
4. Brush the tops of each cookie "log" with the beaten egg. Bake for 15-20 minutes, depending on how crisp you want them to be. While still warm, cut each strip into nine bars with a serrated knife.
*I used my large baking sheet and only made two mounds out of the dough. I got about 30 cookies out of the batch.
*These cookies look just like biscotti but they aren't baked twice for the crunchiness of biscotti. They are wonderful for dipping in your coffee or tea and go from being sort of soft to chewy as the time goes by after they are made. I have the remaining hermits in a glass cookie jar and I love to walk by, lift the lid and breathe in that wonderful smell.
I made these on Tuesday afternoon and they were in the oven at the time that Gavin was getting off the school bus. Ellen & I quickly dashed across the street, met the bus, and then I hustled both of them back to the house as quickly as possible. The aroma that met us was pure Christmas. Gavin said, "Something smells really good!" It's memories like that smell of sugar and spices baking that I remember from when I was a kid.
Humble Hermits
12 T. unsalted butter, at room temperature
2/3 c. white sugar
3/4 c. brown sugar
2 eggs, beaten
3 c. all purpose flour
1/2 t. salt
1 t. baking powder
1 t. cinnamon
1 t. ground cloves
1/2 t. ground ginger
1/4 c. molasses mixed with 2 T. warm water
1 c. raisons
1 c. chopped walnuts
1 beaten egg, for glaze
1. Prepare two baking sheets (or one large one) with parchment paper, silpats, or greased. Preheat oven to 350 degrees.
2. Cream the butter and sugars together; then beat in the eggs.
3. Mix together the flour, salt, baking powder, salt and spices, and add them to the butter-sugar mixture along with the molasses. When well mixed, fold in the raisons and nuts. Divide the batter into 4 parts. Place two mounds on each baking sheet. Shape each mound, with floured hands, into strips about 10x3 inches. You should have two strips of cookie dough on each sheet, not too close to each other.
4. Brush the tops of each cookie "log" with the beaten egg. Bake for 15-20 minutes, depending on how crisp you want them to be. While still warm, cut each strip into nine bars with a serrated knife.
*I used my large baking sheet and only made two mounds out of the dough. I got about 30 cookies out of the batch.
*These cookies look just like biscotti but they aren't baked twice for the crunchiness of biscotti. They are wonderful for dipping in your coffee or tea and go from being sort of soft to chewy as the time goes by after they are made. I have the remaining hermits in a glass cookie jar and I love to walk by, lift the lid and breathe in that wonderful smell.
Monday, December 10, 2007
Mahogany Buttercrunch Toffee
I awoke this morning, at ten minutes before six, to the sweet sound of Gavin singing "Deck the Halls" in his bedroom. It seems that Christmas has come to our house in a big way this year.
We went and cut down our Christmas tree on Saturday. There is a farm nearby called "Horton's Tree Farm" and it is a beautiful spot. A tractor takes visitors on a wagon to the back of the farm and drops everyone off with their saws. Dogs are allowed to come along, and this year we brought Oscar. After you pick out the perfect tree, you can either hop on the wagon again or drag your tree back to the log cabin where it is wrapped in mesh. Then you can help yourself to hot chocolate and marshmallows, and find a spot around the blazing bonfire.
A lovely picture, but then reality hits. The tree didn't look THIS big in the forest. We got it set up in our living room and we couldn't control our nervous laughter. A couple questions arose... How are we going to get the angel on top? Where are we going to put the couch?
We started trimming the tree (now I understand where this saying really came from!) and got it to "fit" into the corner of the room. The height on our tree is ten and a half feet, give or take. Let's face it though, the height isn't the problem, with our very high ceilings. The problem is the overall girth of this monster, taking up at least a quarter of our not-very-big living room!
I tried the Mahogany Buttercrunch Toffee last year, when I was still taking "Rose's Christmas Cookies" book out of the library. This recipe does require a candy thermometer. There is a chocolate buttercrunch that is made and sold locally. I think the name of the company is "Fraktals" and this reminds me of their buttercrunch toffee. Making it on your own is much less expensive and it makes a great little Christmas gift for friends. Just chop some of the buttercrunch into pieces, and package in a clear cellophane bag tied with a ribbon.
The baking soda is the key to this recipe. According to Rose Levy Beranbaum, "the baking soda gives it a fine brittle shear and less sticky texture" and "when baking soda is used, it combines with the acid in the brown sugar and separates the toffee into layers". I have made this toffee with almonds and cashews. I love cashews and that was a real treat, but they are more expensive than most other nuts. You could also use peanuts and have a good result.
Mahogany Buttercrunch Toffee
2 c. sliced almonds
1 1/4 c. light brown sugar
2 T. water
1/2 c. unsalted butter
1 t. pure vanilla extract
1/4 t. baking soda
6 oz. bittersweet or dark chocolate, coarsely chopped
1. Preheat oven to 350 degrees. Place the almonds on a cookie sheet and bake them, stirring occasionally, for 10 to 12 minutes or until golden. (If you can smell them, better check on them!) Cool completely.
2. In a food processor with the metal blade, pulse the almonds until they are chopped finely but not powder fine. Sprinkle half the nuts over a 7x10 inch area on a greased/buttered baking sheet (I greased the sheet and then put a piece of parchment paper in the pan). Place it near the stove, along with the vanilla and baking soda.
3. In a heavy, medium-size sauce pan, combine the brown sugar, water, and butter. Stirring constantly, bring to a boil. Stir often to prevent burning until the mixture reaches 285 degrees. Immediately remove the saucepan from the heat because the temperature will continue to rise to 290 degrees (this is fine but don't go any higher, for best texture). Add the vanilla and baking soda. Stir the mixture and pour the toffee evenly over the nuts.
4. Immediately scatter the chocolate chunks over the hot toffee. Press the squares lightly with your fingers so they start melting. After about 5 minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the surface of the toffee. Dust the chocolate with the remaining chopped almonds. Cool completely and chop into irregular pieces.
5. Keep in an airtight container at room temperature. Will keep for about a month this way. Enjoy!
*For easier clean-up, soak anything you used in the toffee in hot water or put it all in the saucepan, fill with water, and bring to a boil.
We went and cut down our Christmas tree on Saturday. There is a farm nearby called "Horton's Tree Farm" and it is a beautiful spot. A tractor takes visitors on a wagon to the back of the farm and drops everyone off with their saws. Dogs are allowed to come along, and this year we brought Oscar. After you pick out the perfect tree, you can either hop on the wagon again or drag your tree back to the log cabin where it is wrapped in mesh. Then you can help yourself to hot chocolate and marshmallows, and find a spot around the blazing bonfire.
A lovely picture, but then reality hits. The tree didn't look THIS big in the forest. We got it set up in our living room and we couldn't control our nervous laughter. A couple questions arose... How are we going to get the angel on top? Where are we going to put the couch?
We started trimming the tree (now I understand where this saying really came from!) and got it to "fit" into the corner of the room. The height on our tree is ten and a half feet, give or take. Let's face it though, the height isn't the problem, with our very high ceilings. The problem is the overall girth of this monster, taking up at least a quarter of our not-very-big living room!
I tried the Mahogany Buttercrunch Toffee last year, when I was still taking "Rose's Christmas Cookies" book out of the library. This recipe does require a candy thermometer. There is a chocolate buttercrunch that is made and sold locally. I think the name of the company is "Fraktals" and this reminds me of their buttercrunch toffee. Making it on your own is much less expensive and it makes a great little Christmas gift for friends. Just chop some of the buttercrunch into pieces, and package in a clear cellophane bag tied with a ribbon.
The baking soda is the key to this recipe. According to Rose Levy Beranbaum, "the baking soda gives it a fine brittle shear and less sticky texture" and "when baking soda is used, it combines with the acid in the brown sugar and separates the toffee into layers". I have made this toffee with almonds and cashews. I love cashews and that was a real treat, but they are more expensive than most other nuts. You could also use peanuts and have a good result.
Mahogany Buttercrunch Toffee
2 c. sliced almonds
1 1/4 c. light brown sugar
2 T. water
1/2 c. unsalted butter
1 t. pure vanilla extract
1/4 t. baking soda
6 oz. bittersweet or dark chocolate, coarsely chopped
1. Preheat oven to 350 degrees. Place the almonds on a cookie sheet and bake them, stirring occasionally, for 10 to 12 minutes or until golden. (If you can smell them, better check on them!) Cool completely.
2. In a food processor with the metal blade, pulse the almonds until they are chopped finely but not powder fine. Sprinkle half the nuts over a 7x10 inch area on a greased/buttered baking sheet (I greased the sheet and then put a piece of parchment paper in the pan). Place it near the stove, along with the vanilla and baking soda.
3. In a heavy, medium-size sauce pan, combine the brown sugar, water, and butter. Stirring constantly, bring to a boil. Stir often to prevent burning until the mixture reaches 285 degrees. Immediately remove the saucepan from the heat because the temperature will continue to rise to 290 degrees (this is fine but don't go any higher, for best texture). Add the vanilla and baking soda. Stir the mixture and pour the toffee evenly over the nuts.
4. Immediately scatter the chocolate chunks over the hot toffee. Press the squares lightly with your fingers so they start melting. After about 5 minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the surface of the toffee. Dust the chocolate with the remaining chopped almonds. Cool completely and chop into irregular pieces.
5. Keep in an airtight container at room temperature. Will keep for about a month this way. Enjoy!
*For easier clean-up, soak anything you used in the toffee in hot water or put it all in the saucepan, fill with water, and bring to a boil.
Friday, December 7, 2007
Christmas Sugar Cookies
I finally ordered my own copy of "Rose's Christmas Cookies" from Chapters. The Rose in question is Rose Levy Beranbaum, author of "The Cake Bible" and "The Pie & Pastry Bible". I have taken this book out of my local library several times in the last few years, always thinking that someday I should get my own. I love her recipes and she is so thorough that you can't help being a success in the kitchen.
Of course there are lots of recipes for sugar cookies out there. I have used many different sugar cookie recipes over the years, looking for a tried and true recipe that I could call my favourite. I believe that this one is it.
The icing is very simple and it comes from another excellent cookbook called "Great Cookies" by Carole Walter. This week, most likely inspired by the posting of "Moira's Favourite Things", I made a trip to Escoffier Restaurant Supply in St. Catharines. Along with a few other well thought out purchases, I bought some new food colouring. It is called "Spectrum Gel Food Colour". As you can see from the picture, the colours are vivid and really pretty. I only bought four and they are; avocado, egg yellow, soft pink, and sky blue. The colours look just like their names. I have read that gel or paste food colouring results in nicer colours and I would say that I agree.
While we were at Escoffier, the kids found a big display of cookie cutters. I told them that they could each pick one cookie cutter as a treat. They looked over the choices and when we got to the counter to pay, I told them to give the lady their cookie cutters. Out of at least a hundred different cookie cutters, many of them Christmas-themed and really cool looking, they both chose hearts. I guess we'll be making these for Valentine's Day, too!
Christmas Sugar Cookies
2 1/4 c. all-purpose flour
1/4 t. salt
3/4 c. sugar
3/4 c. butter (or 12 tablespoons), softened to room temperature
1 large egg
1 t. pure vanilla
In a mixing bowl, cream together the sugar and butter until light and fluffy. Add the egg and vanilla and mix until blended. (I use my KitchenAid mixer with the paddle attachment)
In a small bowl, whisk together the flour and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture and mix until they come together.
Add water, a few drops at a time, only until the dough starts to come away from the sides of the bowl.
Wrap the dough in plastic wrap and form the dough into a round, flat disc. Wrap well and refrigerate for at least two hours. If you refrigerate the dough longer, you will have to pull the dough out and let it soften up before you start to roll it.
Preheat oven to 350 degrees. On a lightly floured surface, roll out the dough to 1/8-inch thickness (pretty thin; I think the thinner cookies that brown a little around the edges taste better). Cut shapes using your favourite cookie cutters. This dough works fine if you re-roll the scraps. Bake for 8-12 minutes, or until the cookies start to turn golden brown around the edges. Transfer cookies to wire racks to cool before icing them.
Apparently, these cookies will keep for "months" in an air-tight container. I'll be lucky if we have ours around for more than a day or two!
Vanilla Glaze
2 c. sifted icing sugar
2-3 T. hot milk or hot water (plus more if needed)
1 T. light corn syrup
1/2 t. pure vanilla extract
Pinch of salt
Place the icing sugar in a bowl and add the remaining ingredients. Stir with a whisk or spoon until very smooth. The glaze should pour off the spoon in streamers. Use additional milk sparingly. A little bit goes a long way. I divided the glaze into four small bowls and added a small squeeze of food colouring. Popsicle sticks and toothpicks make great tools for the kids to decorate with.
*During the process of icing the cookies, there were a few tears, a number of squabbles , and the green icing bowl broken into four pieces on our stone floor. Amazingly, I can't wait to bake cookies again soon!
Monday, December 3, 2007
Moira's Favourite Things
In the kitchen, that is. After having a few requests, I have finally come up with a list of my favourite things in the kitchen. I also asked a few foodie friends & family what their favourite things in the kitchen are and I got some great feedback. There was an interesting cross-section of kitchen tools and gadgets. I will start with my own favourites and then give you a list of what they couldn't live without.
1. KitchenAid Mixer - I use my mixer all the time, and sometimes I wish I had two! I leave my mixer on the counter at all times and this makes it very convenient to just throw together a recipe at the drop of a hat. I have a cream coloured one but my next one will be in red!
2. Le Crueset pans - As I have mentioned before, I LOVE these pans. I keep seeing the odd one at HomeSense or Winners but I can't keep buying them all the time! Once these pans are broken in, they are as close to non-stick (without the Teflon) as you can get. I also got a knock-off Dutch oven made by Mario Batali. This looks like a Le Crueset pan but it was much cheaper. It was at Costco for around $60. A very heavy, substantial pan that seems to be doing a good job, so far.
3. Candy Thermometer - While on the road, if there could be a chance of doing some baking, or in particular, making a buttercream, I should just pack my candy thermometer in my suitcase! It is one of the things that I consistently wish I had brought along and it is essential if you are making something and you need to know the exact temperature. No thermometer, no buttercream. I am going to blog my favourite buttercream recipe soon, that way you'll understand my pain!
4. Rasp Zester (A.K.A. Microplane) - By now, most of you probably have a rasp. It is a dream for quickly zesting a lemon or grating fresh ginger. I think the rasp from Lee Valley is great and it is a good price ($13.50). They also sell the attachment that slides on to the bottom of the rasp to catch whatever you are zesting. I don't have one of those so I usually just zest right into the bowl that I am using.
5. Stainless Steel Baking Sheets - These come in different sizes and I bought mine at a restaurant supply store. Most home ovens can only accommodate the 3/4 size of pan which is 20x14 inches. This size is ideal for many things. I also have a couple of 17x12 inch sheet pans. What makes these pans great is that they last and they can continue to look like new if you clean them well. I have other baking pans that I have collected over the years but eventually they seem to peel and rust until they aren't safe to use anymore. The stainless steel pans really heat up and hold their heat, making these pans very hot. I sometimes have to move cookies off of the sheets right after they come out of the oven, if they are in danger of being over done.
6. Parchment Paper - Imagine reaching into your cupboard and pulling out a piece of parchment paper, pre-cut to fit your favourite baking sheet. I thought that was only a luxury for chefs in restaurants until my sister told me otherwise. We go to a restaurant/industrial paper supply company called "GT French" in Niagara Falls, and I stock up on my "restaurant supplies". I also have two Silpat sheets which are excellent, especially for cookies.
7. Food Processor - A few years ago, I asked for a really good food processor for Christmas. I ended up getting a very nice (and expensive) KitchenAid food processor that had to be returned a few days later because it had sliced off part of the plastic lid while I was trying to grate something. We returned that one and I should have realized that I wasn't going to get the sort of quality that you would expect when you spend that much money on an appliance. After less than a year I had to have the bowl replaced because it wasn't clicking in properly to enable the motor to start. It took more than two months to get that new bowl (and close to $100). If I were to go buy a new food processor today (it is currently in working order so I don't have to - yet), I would get a much less expensive model, maybe from Costco. I thought I needed all those special attachments on my KitchenAid food processor but it turns out that I never use them, with the exception of the grater attachment, and I am sure that even the cheapest of food processors comes with one of those. At the end of the day, I love using my food processor. I just didn't need the cadillac version to get the job done.
8. Good Salad Spinner - It may seem strange to include this gadget in my list but about a year or so ago, I got rid of the flimsy piece of plastic that was masquerading around the kitchen as a salad spinner. I went to Costco and bought a very nice, sturdy salad spinner and I kicked myself for not doing it sooner. I no longer avoid washing lettuce for salads. In fact, I will sometimes even wash it ahead of time now.
9. Sharp Knives - Did you know that dull knives are more dangerous to work with than sharp ones? I have actually been meaning to have my knives professionally sharpened for a while. After six months of not having my knife magnet hung up, my knives are very dull right now. The knife magnet has at last been hung up, but the damage from storing them in drawers with lots of other things has been done. I should have a stone for sharpening my knives, but I don't. (I can feel my reputation taking a nose dive right about now!) I do have a sharpener that you hold on the counter and run the knife through 8-10 times. I think it is a Henkel sharpener. As for brand preferences, most of my knives are "Gold Hamsters". My head chef at Bridges Restaurant, on Granville Island in Vancouver introduced me to these knives. I bought my first ones at a kitchen shop in Vancouver (in Kerrisdale to be more exact) and since then I have found them at Ashley's in Toronto. I think the brand matters less than the state of your blades. There are three knives that are essential for every good kitchen: A large chef's knife, a serrated-edge knife (for bread, etc), and a paring knife. Start with these and make sure they feel comfortable in your hand.
10. One Litre & Half Litre Containers - I buy these at GT French, the paper supply store in Niagara Falls (they also have locations in Hamilton, Toronto, and Kitchener). They are an excellent way to store food. I use them for everything and they make my freezer look like I am running a production kitchen (I love that look!). The lids are sold separately and the bottoms stack nicely in the cupboard when not in use. There are 25 containers to a sleeve and they are much less expensive than trying to buy 25 reusable containers from your grocery store. I rarely have to buy more because they can be used again and again. I don't know what I did before I started buying these things!
11. Immersion Blender (A.K.A. Hand Blender) - I use my Braun immersion blender all the time. It saves time and energy in the kitchen, because rather than using the big blender or the food processor, the immersion blender just has the wand/blade to wash after. I use it for smoothies, vinaigrettes, and blending soups right in the pot, amongst other things. It also comes with a whisk attachment that I have used for whipping cream or other jobs that require some extra elbow grease with a whisk.
12. Colour-Coded Cutting Boards - There is nothing that annoys me more than the taste of garlic or onions on pieces of fresh fruit. I decided to do something about and I bought green and blue cutting boards at a restaurant supply store. The green one is for fruit or veggies that won't affect the odour-free board (such as cucumber). The blue one is for most other things, including meat. I also have two wooden boards that are all-purpose as well, but I don't put raw meat on them. If I have been cutting lots of onions and garlic, or even meat, and I want to get rid of the smell and bacteria, I wash the board in hot, soapy water and then squeeze and rub a half a lemon over the board and let it sit for a few minutes. I scrub this into the board and rinse well. This should remove whatever was on the board. Now, if I could just get Alan to pay attention to the rules...
Tools that were recommended to me by a few foodie friends...
Potato Ricer - I don't have one but I have often wondered if I need one.
Strong Pair of Tongs - Definitely.
Lots of counter space - One of the reasons we bought our house!
Wooden spoons - My sister and her husband Jake, collect wooden spoons and it is sometimes possible to find really great old ones at antique markets.
Mandolin - I have one but I don't remember where I put the blades... for safe keeping! The one I have is metal and is pretty heavy. Great for slicing potatoes in various shapes and sizes.
Batter Bowl - Can be used for virtually anything. The sizes mentioned were 8 cup and 4 cup capacities. Make it a bowl that you love and it will make you happy everytime you use it.
Small metal spatulas - Excellent when you want to get under something without disturbing it too much (like hot cookies, pancakes, fish, etc.)
Grapefruit Knife - I think I need one of these. Has a curved blade that is handy for little jobs, not just cutting grapefruit.
Mezzaluna Knife - A two-handled knife that you rock back and forth to chop things finely.
Maslin Pan - I bought this for my Mom for making jams and jellies. It is a special shape that was designed in England for making marmalade. My Mom swears by it now and I will probably get my own if I can find the time to start making my own jams and jellies. I bought it at Lee Valley.
Great Cookbooks - Nothing inspires me more than looking through cookbooks. Can you imagine a world without cookbooks? Bleak. Absolutely bleak.
*I have a few things that I would really like to have in my kitchen but I know they are probably not necessary. A good ice cream maker. Madeleine pans. A pressure cooker. Someone to wash my pots...
*Be careful about going to a Pampered Chef party and having too much drink. Someone (no, I am not going to mention who) ordered an avocado peeler during one of these free-for-alls! I am sure that the Pampered Chef has lots of things that are worth having in your kitchen (well, I wouldn't put money on it). However, if you are trying to keep the clutter in your drawers and cupboards to a minimum, avoid these parties at all cost.
1. KitchenAid Mixer - I use my mixer all the time, and sometimes I wish I had two! I leave my mixer on the counter at all times and this makes it very convenient to just throw together a recipe at the drop of a hat. I have a cream coloured one but my next one will be in red!
2. Le Crueset pans - As I have mentioned before, I LOVE these pans. I keep seeing the odd one at HomeSense or Winners but I can't keep buying them all the time! Once these pans are broken in, they are as close to non-stick (without the Teflon) as you can get. I also got a knock-off Dutch oven made by Mario Batali. This looks like a Le Crueset pan but it was much cheaper. It was at Costco for around $60. A very heavy, substantial pan that seems to be doing a good job, so far.
3. Candy Thermometer - While on the road, if there could be a chance of doing some baking, or in particular, making a buttercream, I should just pack my candy thermometer in my suitcase! It is one of the things that I consistently wish I had brought along and it is essential if you are making something and you need to know the exact temperature. No thermometer, no buttercream. I am going to blog my favourite buttercream recipe soon, that way you'll understand my pain!
4. Rasp Zester (A.K.A. Microplane) - By now, most of you probably have a rasp. It is a dream for quickly zesting a lemon or grating fresh ginger. I think the rasp from Lee Valley is great and it is a good price ($13.50). They also sell the attachment that slides on to the bottom of the rasp to catch whatever you are zesting. I don't have one of those so I usually just zest right into the bowl that I am using.
5. Stainless Steel Baking Sheets - These come in different sizes and I bought mine at a restaurant supply store. Most home ovens can only accommodate the 3/4 size of pan which is 20x14 inches. This size is ideal for many things. I also have a couple of 17x12 inch sheet pans. What makes these pans great is that they last and they can continue to look like new if you clean them well. I have other baking pans that I have collected over the years but eventually they seem to peel and rust until they aren't safe to use anymore. The stainless steel pans really heat up and hold their heat, making these pans very hot. I sometimes have to move cookies off of the sheets right after they come out of the oven, if they are in danger of being over done.
6. Parchment Paper - Imagine reaching into your cupboard and pulling out a piece of parchment paper, pre-cut to fit your favourite baking sheet. I thought that was only a luxury for chefs in restaurants until my sister told me otherwise. We go to a restaurant/industrial paper supply company called "GT French" in Niagara Falls, and I stock up on my "restaurant supplies". I also have two Silpat sheets which are excellent, especially for cookies.
7. Food Processor - A few years ago, I asked for a really good food processor for Christmas. I ended up getting a very nice (and expensive) KitchenAid food processor that had to be returned a few days later because it had sliced off part of the plastic lid while I was trying to grate something. We returned that one and I should have realized that I wasn't going to get the sort of quality that you would expect when you spend that much money on an appliance. After less than a year I had to have the bowl replaced because it wasn't clicking in properly to enable the motor to start. It took more than two months to get that new bowl (and close to $100). If I were to go buy a new food processor today (it is currently in working order so I don't have to - yet), I would get a much less expensive model, maybe from Costco. I thought I needed all those special attachments on my KitchenAid food processor but it turns out that I never use them, with the exception of the grater attachment, and I am sure that even the cheapest of food processors comes with one of those. At the end of the day, I love using my food processor. I just didn't need the cadillac version to get the job done.
8. Good Salad Spinner - It may seem strange to include this gadget in my list but about a year or so ago, I got rid of the flimsy piece of plastic that was masquerading around the kitchen as a salad spinner. I went to Costco and bought a very nice, sturdy salad spinner and I kicked myself for not doing it sooner. I no longer avoid washing lettuce for salads. In fact, I will sometimes even wash it ahead of time now.
9. Sharp Knives - Did you know that dull knives are more dangerous to work with than sharp ones? I have actually been meaning to have my knives professionally sharpened for a while. After six months of not having my knife magnet hung up, my knives are very dull right now. The knife magnet has at last been hung up, but the damage from storing them in drawers with lots of other things has been done. I should have a stone for sharpening my knives, but I don't. (I can feel my reputation taking a nose dive right about now!) I do have a sharpener that you hold on the counter and run the knife through 8-10 times. I think it is a Henkel sharpener. As for brand preferences, most of my knives are "Gold Hamsters". My head chef at Bridges Restaurant, on Granville Island in Vancouver introduced me to these knives. I bought my first ones at a kitchen shop in Vancouver (in Kerrisdale to be more exact) and since then I have found them at Ashley's in Toronto. I think the brand matters less than the state of your blades. There are three knives that are essential for every good kitchen: A large chef's knife, a serrated-edge knife (for bread, etc), and a paring knife. Start with these and make sure they feel comfortable in your hand.
10. One Litre & Half Litre Containers - I buy these at GT French, the paper supply store in Niagara Falls (they also have locations in Hamilton, Toronto, and Kitchener). They are an excellent way to store food. I use them for everything and they make my freezer look like I am running a production kitchen (I love that look!). The lids are sold separately and the bottoms stack nicely in the cupboard when not in use. There are 25 containers to a sleeve and they are much less expensive than trying to buy 25 reusable containers from your grocery store. I rarely have to buy more because they can be used again and again. I don't know what I did before I started buying these things!
11. Immersion Blender (A.K.A. Hand Blender) - I use my Braun immersion blender all the time. It saves time and energy in the kitchen, because rather than using the big blender or the food processor, the immersion blender just has the wand/blade to wash after. I use it for smoothies, vinaigrettes, and blending soups right in the pot, amongst other things. It also comes with a whisk attachment that I have used for whipping cream or other jobs that require some extra elbow grease with a whisk.
12. Colour-Coded Cutting Boards - There is nothing that annoys me more than the taste of garlic or onions on pieces of fresh fruit. I decided to do something about and I bought green and blue cutting boards at a restaurant supply store. The green one is for fruit or veggies that won't affect the odour-free board (such as cucumber). The blue one is for most other things, including meat. I also have two wooden boards that are all-purpose as well, but I don't put raw meat on them. If I have been cutting lots of onions and garlic, or even meat, and I want to get rid of the smell and bacteria, I wash the board in hot, soapy water and then squeeze and rub a half a lemon over the board and let it sit for a few minutes. I scrub this into the board and rinse well. This should remove whatever was on the board. Now, if I could just get Alan to pay attention to the rules...
Tools that were recommended to me by a few foodie friends...
Potato Ricer - I don't have one but I have often wondered if I need one.
Strong Pair of Tongs - Definitely.
Lots of counter space - One of the reasons we bought our house!
Wooden spoons - My sister and her husband Jake, collect wooden spoons and it is sometimes possible to find really great old ones at antique markets.
Mandolin - I have one but I don't remember where I put the blades... for safe keeping! The one I have is metal and is pretty heavy. Great for slicing potatoes in various shapes and sizes.
Batter Bowl - Can be used for virtually anything. The sizes mentioned were 8 cup and 4 cup capacities. Make it a bowl that you love and it will make you happy everytime you use it.
Small metal spatulas - Excellent when you want to get under something without disturbing it too much (like hot cookies, pancakes, fish, etc.)
Grapefruit Knife - I think I need one of these. Has a curved blade that is handy for little jobs, not just cutting grapefruit.
Mezzaluna Knife - A two-handled knife that you rock back and forth to chop things finely.
Maslin Pan - I bought this for my Mom for making jams and jellies. It is a special shape that was designed in England for making marmalade. My Mom swears by it now and I will probably get my own if I can find the time to start making my own jams and jellies. I bought it at Lee Valley.
Great Cookbooks - Nothing inspires me more than looking through cookbooks. Can you imagine a world without cookbooks? Bleak. Absolutely bleak.
*I have a few things that I would really like to have in my kitchen but I know they are probably not necessary. A good ice cream maker. Madeleine pans. A pressure cooker. Someone to wash my pots...
*Be careful about going to a Pampered Chef party and having too much drink. Someone (no, I am not going to mention who) ordered an avocado peeler during one of these free-for-alls! I am sure that the Pampered Chef has lots of things that are worth having in your kitchen (well, I wouldn't put money on it). However, if you are trying to keep the clutter in your drawers and cupboards to a minimum, avoid these parties at all cost.
Curried Lentil Burritos with Cilantro-Scallion Spiced Yogurt
I had almost forgotten about this recipe that Elaine sent me ages ago. I came across it last week and after reading it over, I started collecting the ingredients that I would need to make it. Early in the afternoon, I made the filling. It was delicious on its own. Then I made the yogurt and let that sit for a few hours before dinner. Again, delicious.
I have to admit that this recipe was really pushing the envelope of what my kids are willing to eat. It didn't stop me from trying, but to be honest, they ate a few bites and that was it. Alan & I happily took what was left on their plates and I gave them something else.
When it came time to put the burritos together, I wondered about the "French toast tortilla" idea. Why not just roll them up in the plain tortillas and save a step or two. Well, whatever you do, don't skip the tortilla instructions! The tortillas became soft and warm and the cheese was just starting to melt on them. This combination paired with the yogurt sauce and it was a great meal that I will definitely make again and again. Next time, I will put a different filling in the burrito for the kids.
This would be a great casual dinner if you are having vegetarians over, assuming they eat eggs and cheese. Adjust the recipe by doubling or tripling the amounts. I doubled the recipe but I didn't use double the amount of broth. I would keep some broth out and add it as necessary while the lentil mixture is cooking.
Curried Lentil Burritos with Cilantro-Scallion Spiced Yogurt
Serves 2
For the filling:
1/4 c. onion, diced
1 T. sunflower oil
1 t. curry powder
1 t. jalepeno, minced (optional)
1 1/2 c. chicken or veggie broth
1/2 c. tomatoes, chopped
1/2 c. red potatoes
1/4 c. brown or green lentils (not the Puy lentils from France)
1/2 c. frozen chopped spinach
Juice of 1/2 a lime
Salt to taste
Saute onion, curry powder, and jalapeno in oil over med-high heat. Cook until the onion begins to brown, 5-8 minutes, stirring often.
Stir in broth, tomatoes, potatoes, and lentils. Reduce heat and simmer, uncovered, until lentils are tender, 20-30 minutes. Meanwhile, prepare the spiced yogurt. Finish the lentils with spinach (no need to thaw it first), lime juice, and salt.
For the spiced yogurt:
1 c. cilantro leaves and stems
1/4 c. green onions, sliced (white & green parts)
2 t. fresh ginger, chopped
1 t. sugar
1/4 t. ground cumin
2 cloves garlic, chopped
Juice of 1/2 a lime
Salt & cayenne pepper to taste
1/2 c. plain yogurt
Process all ingredients except yogurt in a food processor until minced. Stir herb paste into yogurt; chill until ready to serve.
For the Tortillas:
1 egg
1 T. milk
1 T. chopped fresh parsley
2 - 10 inch flour tortillas
1/2 c. Monterey Jack cheese, shredded (I used Balderson Cheddar)
Blend egg, milk, and parsley in a pie plate. Heat a large skillet over med-high heat. Dip both sides of a tortilla in the egg mixture, then fry in half of the oil until golden brown on one side, about 1 minute; flip the tortilla over.
Sprinkle with 1/4 c. cheese and continue frying until second side is brown, about 1 minute. Transfer to plate. Cook the other tortilla in the same manner and sprinkle with the remaining cheese.
To assemble the burritos, place half of the lentil filling on the middle of the tortilla and roll the bottom and sides over the filling to cover it. Serve with yogurt sauce.
*I'm not sure where you got this recipe, but "thank you" Elaine!
I have to admit that this recipe was really pushing the envelope of what my kids are willing to eat. It didn't stop me from trying, but to be honest, they ate a few bites and that was it. Alan & I happily took what was left on their plates and I gave them something else.
When it came time to put the burritos together, I wondered about the "French toast tortilla" idea. Why not just roll them up in the plain tortillas and save a step or two. Well, whatever you do, don't skip the tortilla instructions! The tortillas became soft and warm and the cheese was just starting to melt on them. This combination paired with the yogurt sauce and it was a great meal that I will definitely make again and again. Next time, I will put a different filling in the burrito for the kids.
This would be a great casual dinner if you are having vegetarians over, assuming they eat eggs and cheese. Adjust the recipe by doubling or tripling the amounts. I doubled the recipe but I didn't use double the amount of broth. I would keep some broth out and add it as necessary while the lentil mixture is cooking.
Curried Lentil Burritos with Cilantro-Scallion Spiced Yogurt
Serves 2
For the filling:
1/4 c. onion, diced
1 T. sunflower oil
1 t. curry powder
1 t. jalepeno, minced (optional)
1 1/2 c. chicken or veggie broth
1/2 c. tomatoes, chopped
1/2 c. red potatoes
1/4 c. brown or green lentils (not the Puy lentils from France)
1/2 c. frozen chopped spinach
Juice of 1/2 a lime
Salt to taste
Saute onion, curry powder, and jalapeno in oil over med-high heat. Cook until the onion begins to brown, 5-8 minutes, stirring often.
Stir in broth, tomatoes, potatoes, and lentils. Reduce heat and simmer, uncovered, until lentils are tender, 20-30 minutes. Meanwhile, prepare the spiced yogurt. Finish the lentils with spinach (no need to thaw it first), lime juice, and salt.
For the spiced yogurt:
1 c. cilantro leaves and stems
1/4 c. green onions, sliced (white & green parts)
2 t. fresh ginger, chopped
1 t. sugar
1/4 t. ground cumin
2 cloves garlic, chopped
Juice of 1/2 a lime
Salt & cayenne pepper to taste
1/2 c. plain yogurt
Process all ingredients except yogurt in a food processor until minced. Stir herb paste into yogurt; chill until ready to serve.
For the Tortillas:
1 egg
1 T. milk
1 T. chopped fresh parsley
2 - 10 inch flour tortillas
1/2 c. Monterey Jack cheese, shredded (I used Balderson Cheddar)
Blend egg, milk, and parsley in a pie plate. Heat a large skillet over med-high heat. Dip both sides of a tortilla in the egg mixture, then fry in half of the oil until golden brown on one side, about 1 minute; flip the tortilla over.
Sprinkle with 1/4 c. cheese and continue frying until second side is brown, about 1 minute. Transfer to plate. Cook the other tortilla in the same manner and sprinkle with the remaining cheese.
To assemble the burritos, place half of the lentil filling on the middle of the tortilla and roll the bottom and sides over the filling to cover it. Serve with yogurt sauce.
*I'm not sure where you got this recipe, but "thank you" Elaine!
Sunday, December 2, 2007
Chai Tea
It is impossible for me to open my jar of green cardamom pods without thinking about chai tea. When traveling in India, chai tea was a constant treat. The smell of cardamom brings back good memories of that trip.
I started making chai tea at home a few years ago. I was inspired to try my own by finding three recipes for chai from Vikram & Meeru Vij in the back of a book by my idol, Ari Weinzweig. "Zingerman's Guide to Good Eating" is exactly what it says it is. A wonderful book for people who love to learn about food, it's history, and the best foods available today.
The tea that is recommended in the chai recipes is Barry's Irish tea. This tea became my favourite drinking tea after I first bought it for the chai. Ari goes into detail about what makes real British and Irish teas different. It seems Ari was looking for a tea that visitors from the UK would appreciate when they were visiting Zingerman's Deli. He kept trying better and more expensive teas and they would never be happy with the results, usually saying that it was too weak. Finally, he was tipped off that what he was looking for was "CTC" tea. CTC stands for "crush-tear-curl" and refers to the way the tea leaves are processed by a machine. This type of tea has the "mouth-feel" that people in the UK insist on. The texture of the tea could be described as "creamy" and it really gives you a substantial cup of tea.
Needless to say, I found this information very interesting as I had enjoyed many delicious cups of tea while visiting England and I could never understand why brewing a cup of tea at home in Canada just never seemed the same. It didn't take long for me to find a box of Barry's Irish Tea. In fact, I can buy it at three different places in Newmarket alone.
This recipe is a combination of my two favourite recipes for chai. You can decide what your favourite spice combinations are by experimenting. This afternoon I made the exact recipe from Ari's book for "Strong Spiced Chai" but I realized there was something missing from my favourite brew. I forgot to throw in a piece of fresh ginger. Neither of the recipes that I like even call for ginger but I tried it and liked it and now it seems a little drab without it. I also prefer using honey but feel free to use sugar instead.
Chai Tea
2 1/2 c. cold water
2 tea bags, preferably Barry's Irish Tea or other CTC tea
2-3 T. honey (to your taste), or 2 T. white sugar
10 green cardamom pods, lightly crushed but no need to destroy the shell
1/2 vanilla bean, seeds scraped out for another use (I used the vanilla seeds in shortbread cookies)
2 4-inch pieces cinnamon
1 inch piece of fresh ginger, peeled and cut in half
3 whole cloves
1/4 t. fennel seeds (optional but I like the slight licorice taste)
2 c. milk
Put all of the ingredients into a heavy-bottomed pot, except the milk. Bring the ingredients to a boil for 3 minutes and add the milk. Mix well and bring back to a boil. Remove from heat and strain chai into a tea pot or straight into mugs.
*I like to strain my chai into a tea pot. That way, I can put it into the fridge in the tea pot and just pour myself a cup whenever the mood strikes. Heat it up either on the stove or in the microwave.
*If you don't have one or two of the spices above, you can still make chai. As long as you have cinnamon and cardamom pods, you have the start of a delicious cup of chai. There are a lot of packaged chai drink mixes/syrups out there but I think once you see how easy it is to make your own, you will forget about the rest.
I started making chai tea at home a few years ago. I was inspired to try my own by finding three recipes for chai from Vikram & Meeru Vij in the back of a book by my idol, Ari Weinzweig. "Zingerman's Guide to Good Eating" is exactly what it says it is. A wonderful book for people who love to learn about food, it's history, and the best foods available today.
The tea that is recommended in the chai recipes is Barry's Irish tea. This tea became my favourite drinking tea after I first bought it for the chai. Ari goes into detail about what makes real British and Irish teas different. It seems Ari was looking for a tea that visitors from the UK would appreciate when they were visiting Zingerman's Deli. He kept trying better and more expensive teas and they would never be happy with the results, usually saying that it was too weak. Finally, he was tipped off that what he was looking for was "CTC" tea. CTC stands for "crush-tear-curl" and refers to the way the tea leaves are processed by a machine. This type of tea has the "mouth-feel" that people in the UK insist on. The texture of the tea could be described as "creamy" and it really gives you a substantial cup of tea.
Needless to say, I found this information very interesting as I had enjoyed many delicious cups of tea while visiting England and I could never understand why brewing a cup of tea at home in Canada just never seemed the same. It didn't take long for me to find a box of Barry's Irish Tea. In fact, I can buy it at three different places in Newmarket alone.
This recipe is a combination of my two favourite recipes for chai. You can decide what your favourite spice combinations are by experimenting. This afternoon I made the exact recipe from Ari's book for "Strong Spiced Chai" but I realized there was something missing from my favourite brew. I forgot to throw in a piece of fresh ginger. Neither of the recipes that I like even call for ginger but I tried it and liked it and now it seems a little drab without it. I also prefer using honey but feel free to use sugar instead.
Chai Tea
2 1/2 c. cold water
2 tea bags, preferably Barry's Irish Tea or other CTC tea
2-3 T. honey (to your taste), or 2 T. white sugar
10 green cardamom pods, lightly crushed but no need to destroy the shell
1/2 vanilla bean, seeds scraped out for another use (I used the vanilla seeds in shortbread cookies)
2 4-inch pieces cinnamon
1 inch piece of fresh ginger, peeled and cut in half
3 whole cloves
1/4 t. fennel seeds (optional but I like the slight licorice taste)
2 c. milk
Put all of the ingredients into a heavy-bottomed pot, except the milk. Bring the ingredients to a boil for 3 minutes and add the milk. Mix well and bring back to a boil. Remove from heat and strain chai into a tea pot or straight into mugs.
*I like to strain my chai into a tea pot. That way, I can put it into the fridge in the tea pot and just pour myself a cup whenever the mood strikes. Heat it up either on the stove or in the microwave.
*If you don't have one or two of the spices above, you can still make chai. As long as you have cinnamon and cardamom pods, you have the start of a delicious cup of chai. There are a lot of packaged chai drink mixes/syrups out there but I think once you see how easy it is to make your own, you will forget about the rest.
Tuesday, November 27, 2007
Chocolate Malted Whopper Drops
So much for easing myself off the Holistic Detox. But what can I say... I made it almost two weeks without chocolate and these cookies were a great way to celebrate!
My Dad has always loved malted milk. He used to buy jars of Carnation malted milk powder over in Detroit and it always seemed special because it wasn't in any of our local grocery stores. When my Dad and I went over to Detroit in the summer (when we were almost pulled in at the border for being over our limit in butter), I picked up a jar of the very same powder that we used to get growing up. I had come across a recipe or two that called for the malted milk powder and I figured one of these days I would make something with it as a treat for my Dad.
Yesterday was my parent's anniversary and they happened to be visiting us for a few days. I decided to make something that my Dad would really love (my Mom got flowers). Chocolate Malted Whopper Drops. Let's just say, they were gone by breakfast this morning. This recipe comes from my current favourite baking book, "Baking: From My Home to Yours" by Dorie Greenspan. Great book! I have also made the cake on the front cover for Gavin's Birthday and the Banana Cream Pie for my Birthday.
If you don't have access to Carnation malted milk powder, use Ovaltine, either regular or chocolate flavoured. The key to these cookies is to take them out of the oven before they look done. You want them to be very soft when you pull them from the oven.
Chocolate Malted Whopper Drops
1 3/4 c. all-purpose flour
1 c. malted milk powder
1/4 c. unsweetened cocoa powder
1 1/2 t. baking powder
1/4 t. salt
1 stick plus 3 T. unsalted butter (11 tablespoons total), at room temperature
2/3 c. sugar
2 large eggs
1 t. pure vanilla extract
1/4 c. whole milk (I used 5% cream rather than my 1% milk)
2 c. chocolate covered malt balls (Whoppers or Maltesers) coarsely chopped
6 oz. bittersweet chocolate, coarsely chopped, or 1 c. chocolate chips
1. Preheat oven to 350 degrees. Sift together the flour, malted milk powder, cocoa, baking powder and salt into a large bowl.
2. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla.
3. Reduce speed to low and add half the dry ingredients, mixing just until they disappear into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. They batter will look more like fudge frosting then cookie dough - and that is fine. Mix in the malted milk balls and chocolate by hand with a rubber spatula.
4. Drop the dough by rounded tablespoonfuls onto the sheets, leaving about 2 inches of space between spoonfuls. Bake for 10 minutes, rotating the sheets in the oven half way through. When done, the cookies will be slightly puffed and set but soft to the touch. Let cookies rest for two minutes before using a wide metal spatula to transfer them to racks to cool to room temperature. Repeat with remaining dough, cooling the baking sheets between batches.
Makes about 30 cookies.
*With these cookies, I set the timer to 5 minutes and when it went off, I turned the baking sheet around in the oven. Then I reset the timer for another 5 minutes but watch closely. Your oven might be hot and they may need to come out before the 10 minutes is up. The actual recipe in the cookbook said to bake them 11 to 13 minutes. I did this for the first dozen cookies yesterday and they were over-done.
*Try not to eat too many of the Maltesers before you stir them into the cookie batter. Once they are baked, the candies stay chewy but melt into the cookie at the same time, so long as they are taken from the oven on time. (I can't stress this enough!)
My Dad has always loved malted milk. He used to buy jars of Carnation malted milk powder over in Detroit and it always seemed special because it wasn't in any of our local grocery stores. When my Dad and I went over to Detroit in the summer (when we were almost pulled in at the border for being over our limit in butter), I picked up a jar of the very same powder that we used to get growing up. I had come across a recipe or two that called for the malted milk powder and I figured one of these days I would make something with it as a treat for my Dad.
Yesterday was my parent's anniversary and they happened to be visiting us for a few days. I decided to make something that my Dad would really love (my Mom got flowers). Chocolate Malted Whopper Drops. Let's just say, they were gone by breakfast this morning. This recipe comes from my current favourite baking book, "Baking: From My Home to Yours" by Dorie Greenspan. Great book! I have also made the cake on the front cover for Gavin's Birthday and the Banana Cream Pie for my Birthday.
If you don't have access to Carnation malted milk powder, use Ovaltine, either regular or chocolate flavoured. The key to these cookies is to take them out of the oven before they look done. You want them to be very soft when you pull them from the oven.
Chocolate Malted Whopper Drops
1 3/4 c. all-purpose flour
1 c. malted milk powder
1/4 c. unsweetened cocoa powder
1 1/2 t. baking powder
1/4 t. salt
1 stick plus 3 T. unsalted butter (11 tablespoons total), at room temperature
2/3 c. sugar
2 large eggs
1 t. pure vanilla extract
1/4 c. whole milk (I used 5% cream rather than my 1% milk)
2 c. chocolate covered malt balls (Whoppers or Maltesers) coarsely chopped
6 oz. bittersweet chocolate, coarsely chopped, or 1 c. chocolate chips
1. Preheat oven to 350 degrees. Sift together the flour, malted milk powder, cocoa, baking powder and salt into a large bowl.
2. In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for about 3 minutes, until very smooth. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the vanilla.
3. Reduce speed to low and add half the dry ingredients, mixing just until they disappear into the batter. Mix in the milk, then the remaining dry ingredients, mixing only until they are incorporated. They batter will look more like fudge frosting then cookie dough - and that is fine. Mix in the malted milk balls and chocolate by hand with a rubber spatula.
4. Drop the dough by rounded tablespoonfuls onto the sheets, leaving about 2 inches of space between spoonfuls. Bake for 10 minutes, rotating the sheets in the oven half way through. When done, the cookies will be slightly puffed and set but soft to the touch. Let cookies rest for two minutes before using a wide metal spatula to transfer them to racks to cool to room temperature. Repeat with remaining dough, cooling the baking sheets between batches.
Makes about 30 cookies.
*With these cookies, I set the timer to 5 minutes and when it went off, I turned the baking sheet around in the oven. Then I reset the timer for another 5 minutes but watch closely. Your oven might be hot and they may need to come out before the 10 minutes is up. The actual recipe in the cookbook said to bake them 11 to 13 minutes. I did this for the first dozen cookies yesterday and they were over-done.
*Try not to eat too many of the Maltesers before you stir them into the cookie batter. Once they are baked, the candies stay chewy but melt into the cookie at the same time, so long as they are taken from the oven on time. (I can't stress this enough!)
Monday, November 19, 2007
Black-Bean Salad with Avocado and Cilantro
Yesterday, I didn't have a clue what to eat for lunch. I threw together some Naan pizzas (my friend Tracy makes them for catering gigs in Vancouver) for Alan & the kids and I was really starting to wonder if I should just throw in the towel on my 21-day plan. All cheesy with homemade pizza sauce, mushrooms, ham and yellow peppers, they were really hard to resist.
I picked up the "Once Upon A Tart" cookbook and went straight to the salad chapter. So many salads to choose from, so long as I had all the ingredients. I started reading through the "Black-bean Salad with Avocado, Cilantro, and Jalapeno Pepper" and realized that I had a winner. I cut down on the quantities of the ingredients, opened a can of beans instead of soaking them for 24 hours, and within 15 minutes, I sat down to a lovely lunch.
Black-Bean Salad with Avocado & Cilantro
1 can black beans, rinsed thoroughly and drained very well.
1/2 sweet red pepper, chopped fine
1/3 c. red onion, chopped fine
1 celery stalk, chopped fine
1 or 2 green onions, both green & white parts, thinly chopped
1 avocado, halved, pit removed, and diced
For the vinaigrette:
Juice of 1 lime
1/2 t. salt or to taste
Fresh ground black pepper, to taste
1 heaping teaspoon ground cumin
1/4 c. olive oil
1/3 c. chopped fresh cilantro
Add some chopped jalapeno, if desired
Put all the salad ingredients except the avocado, into a large bowl. Whisk together the lime juice, cumin, salt & pepper in a small bowl. Add the olive oil in a thin, slow stream, whisking as you go to form an emulsion. Stir in the cilantro (and jalapeno, if using). Pour the vinaigrette over the salad and toss to combine, making sure that everything is well dressed. Add the avocado and toss lightly, being careful not to mash the pieces to bits. Serve at room temperature.
*I threw the beans into the bowl after draining them in a colander for a few minutes and lots of water went into the bowl too. I moved them out of the bowl and wiped it dry and then took a piece of paper towel and ran it around and underneath the beans in the colander, trying to soak up as much water as I could. You don't want your salad to be watery so it is important to start with dry beans.
*This salad would make a nice filling for a quesadilla. Just leave out the avocado and serve it with the quesadilla. Heat a pan with a little oil in it. Place a tortilla in the warm pan and spoon some salad on top. Cover this with some old cheddar cheese and a second tortilla. Cook until the cheese begins to melt and the bottom tortilla is golden brown and flip and cook the other side. Serve with the avocado and sour cream. Why didn't I think of this yesterday?!
*I use wholewheat Naan from President's Choice. They come in packages of two and they are so convenient to have in the freezer.
I picked up the "Once Upon A Tart" cookbook and went straight to the salad chapter. So many salads to choose from, so long as I had all the ingredients. I started reading through the "Black-bean Salad with Avocado, Cilantro, and Jalapeno Pepper" and realized that I had a winner. I cut down on the quantities of the ingredients, opened a can of beans instead of soaking them for 24 hours, and within 15 minutes, I sat down to a lovely lunch.
Black-Bean Salad with Avocado & Cilantro
1 can black beans, rinsed thoroughly and drained very well.
1/2 sweet red pepper, chopped fine
1/3 c. red onion, chopped fine
1 celery stalk, chopped fine
1 or 2 green onions, both green & white parts, thinly chopped
1 avocado, halved, pit removed, and diced
For the vinaigrette:
Juice of 1 lime
1/2 t. salt or to taste
Fresh ground black pepper, to taste
1 heaping teaspoon ground cumin
1/4 c. olive oil
1/3 c. chopped fresh cilantro
Add some chopped jalapeno, if desired
Put all the salad ingredients except the avocado, into a large bowl. Whisk together the lime juice, cumin, salt & pepper in a small bowl. Add the olive oil in a thin, slow stream, whisking as you go to form an emulsion. Stir in the cilantro (and jalapeno, if using). Pour the vinaigrette over the salad and toss to combine, making sure that everything is well dressed. Add the avocado and toss lightly, being careful not to mash the pieces to bits. Serve at room temperature.
*I threw the beans into the bowl after draining them in a colander for a few minutes and lots of water went into the bowl too. I moved them out of the bowl and wiped it dry and then took a piece of paper towel and ran it around and underneath the beans in the colander, trying to soak up as much water as I could. You don't want your salad to be watery so it is important to start with dry beans.
*This salad would make a nice filling for a quesadilla. Just leave out the avocado and serve it with the quesadilla. Heat a pan with a little oil in it. Place a tortilla in the warm pan and spoon some salad on top. Cover this with some old cheddar cheese and a second tortilla. Cook until the cheese begins to melt and the bottom tortilla is golden brown and flip and cook the other side. Serve with the avocado and sour cream. Why didn't I think of this yesterday?!
*I use wholewheat Naan from President's Choice. They come in packages of two and they are so convenient to have in the freezer.
Thursday, November 15, 2007
Conspicuous Consumption & How to Make a Good Chicken Stock
Well, the shoe had to drop sooner or later. After having a wonderful summer and an even better fall (in regard to food), I have noticed that my favourite jeans are starting to look like floods. This hit me hard, harder than any other red flags, because of the "exact nature" of those jeans. I don't want to wear short jeans that are supposed to be long. End of story.
I really don't wish to get into all the personal details of my life here on the blog (Since when??? I can hear my sister's voice ringing in my ears.) but let's just say that I am trying to follow a 21-day Holistic Detox. If you are interested, check out the book "Dr. Joshi's Holistic Detox". This cleanse is not only to shed a few pounds. This will give me more energy and help me to feel better in all sorts of ways.
I actually tried this same detox two summers ago. I lasted 7 days and I really felt good. Then we went to Harrow and the wheels on that bus came off in no time flat. This time, I am feeling more confident. I am 35 now, and with that distinction, I am feeling strong and ready for a challenge. How hard can this be with an arsenal of cookbooks to give me inspiration?
Well, here's the first problem. I only like to blog about recipes that I LOVE. I don't want anything half-ass on this blog. If I don't love it and think you will too, I don't want it on here. I have been cooking up a storm the last four days and to be honest, there isn't too much that is blog-worthy. Not yet, anyways, but I will soldier on. I am determined to find some fabulous recipes that fit the bill, both for the Holistic Detox and for after it's over, when I go back to eating everything, in moderation!
I have been making a few things of interest...
Barefoot Contessa's White Bean Soup with Fresh Rosemary
Bonnie Stern's Thai Carrot & Ginger Soup
Caramelized onions with brown rice
Roasted carrots, parsnips, red onion and sweet potatoes
Broiled salmon, chicken stir-fry
Chick-pea and Carrot Salad (see blog for recipe)
The one thing that I seem to be using a lot of is my homemade chicken stock. There are few other staples in the kitchen that I think are as essential as a good chicken stock. It's right up there with onions and garlic.
Homemade Chicken Stock
1 carcass from a roasted chicken, plus all the drippings from the pan
2 carrots, chopped roughly
3 onions, skins on, sliced in half
2 celery stalks, chopped roughly
5 or more sprigs of fresh parsley
5 whole peppercorns
Salt, optional (I don't season my stock ahead of time but feel free to do so. I do all the seasoning when I am using the stock in a recipe.)
Put all the ingredients into a large stock pot and fill not quite to the top with water. Bring to a boil and simmer on medium-low for a minimum of three hours. Skim any foamy clumps out of the stock. When the stock has cooled down to a temperature that is safe to handle, strain it through a fine sieve and pour into portion containers for the freezer. I use 2-cup and 4-cup plastic containers that I buy at a restaurant supply store. I use these over and over again and they are very handy for all food storage.
*When I use a carcass from a roasted chicken, the stock is always a rich dark colour and when it has cooled, it will have a gelatinous texture. There is so much more flavour in a stock done with roasted bones/carcass and you get the bonus of having a great dinner, too!
*When I make my stock with a carcass like this, I won't be starting it until after dinner. I simmer the stock until I am ready for bed and then turn it off. I leave the stock to sit overnight and in the morning, I either strain it right away and get it into the freezer (if it is still warm from the night before), or I reheat the stock and let it come to a boil again. Then I let it cool down again and strain it after that. This wouldn't be appropriate in a professional kitchen but it works for me. In large kitchens, stocks are often left in the huge stock pots simmering away all night (these are electric stock pots I am talking about) and then dealt with in the morning.
*If you aren't going to be having roast chicken and you would still like to make a good stock, stockpile some chicken bones and parts. I buy whole chickens from the butcher and ask him to cut up the chickens for me. I always take the backs and wings home for stock and stick them in the freezer until I am ready to make stock. I also keep any bones that I may have from de-boning pieces of chicken.
*The key to having a flavourful and rich stock is in the roasting of the bones before putting them in the water. I spread all of the bones and parts that I have collected onto a baking sheet and roast them in the oven at 400 degrees for about 45 minutes to an hour. If I have space on the baking sheet, I also add my carrots, onions, and celery. By the way, a rough estimate of how much of the veggies to use is a simple ratio: 2 parts onions, 1 part each of carrots and celery. That way you can eyeball it without getting caught up in specific amounts.
With a little bit of effort, you can have a freezer filled with ready-to-go chicken stock. A stocked and organized freezer- now that is a beautiful thing!
I really don't wish to get into all the personal details of my life here on the blog (Since when??? I can hear my sister's voice ringing in my ears.) but let's just say that I am trying to follow a 21-day Holistic Detox. If you are interested, check out the book "Dr. Joshi's Holistic Detox". This cleanse is not only to shed a few pounds. This will give me more energy and help me to feel better in all sorts of ways.
I actually tried this same detox two summers ago. I lasted 7 days and I really felt good. Then we went to Harrow and the wheels on that bus came off in no time flat. This time, I am feeling more confident. I am 35 now, and with that distinction, I am feeling strong and ready for a challenge. How hard can this be with an arsenal of cookbooks to give me inspiration?
Well, here's the first problem. I only like to blog about recipes that I LOVE. I don't want anything half-ass on this blog. If I don't love it and think you will too, I don't want it on here. I have been cooking up a storm the last four days and to be honest, there isn't too much that is blog-worthy. Not yet, anyways, but I will soldier on. I am determined to find some fabulous recipes that fit the bill, both for the Holistic Detox and for after it's over, when I go back to eating everything, in moderation!
I have been making a few things of interest...
Barefoot Contessa's White Bean Soup with Fresh Rosemary
Bonnie Stern's Thai Carrot & Ginger Soup
Caramelized onions with brown rice
Roasted carrots, parsnips, red onion and sweet potatoes
Broiled salmon, chicken stir-fry
Chick-pea and Carrot Salad (see blog for recipe)
The one thing that I seem to be using a lot of is my homemade chicken stock. There are few other staples in the kitchen that I think are as essential as a good chicken stock. It's right up there with onions and garlic.
Homemade Chicken Stock
1 carcass from a roasted chicken, plus all the drippings from the pan
2 carrots, chopped roughly
3 onions, skins on, sliced in half
2 celery stalks, chopped roughly
5 or more sprigs of fresh parsley
5 whole peppercorns
Salt, optional (I don't season my stock ahead of time but feel free to do so. I do all the seasoning when I am using the stock in a recipe.)
Put all the ingredients into a large stock pot and fill not quite to the top with water. Bring to a boil and simmer on medium-low for a minimum of three hours. Skim any foamy clumps out of the stock. When the stock has cooled down to a temperature that is safe to handle, strain it through a fine sieve and pour into portion containers for the freezer. I use 2-cup and 4-cup plastic containers that I buy at a restaurant supply store. I use these over and over again and they are very handy for all food storage.
*When I use a carcass from a roasted chicken, the stock is always a rich dark colour and when it has cooled, it will have a gelatinous texture. There is so much more flavour in a stock done with roasted bones/carcass and you get the bonus of having a great dinner, too!
*When I make my stock with a carcass like this, I won't be starting it until after dinner. I simmer the stock until I am ready for bed and then turn it off. I leave the stock to sit overnight and in the morning, I either strain it right away and get it into the freezer (if it is still warm from the night before), or I reheat the stock and let it come to a boil again. Then I let it cool down again and strain it after that. This wouldn't be appropriate in a professional kitchen but it works for me. In large kitchens, stocks are often left in the huge stock pots simmering away all night (these are electric stock pots I am talking about) and then dealt with in the morning.
*If you aren't going to be having roast chicken and you would still like to make a good stock, stockpile some chicken bones and parts. I buy whole chickens from the butcher and ask him to cut up the chickens for me. I always take the backs and wings home for stock and stick them in the freezer until I am ready to make stock. I also keep any bones that I may have from de-boning pieces of chicken.
*The key to having a flavourful and rich stock is in the roasting of the bones before putting them in the water. I spread all of the bones and parts that I have collected onto a baking sheet and roast them in the oven at 400 degrees for about 45 minutes to an hour. If I have space on the baking sheet, I also add my carrots, onions, and celery. By the way, a rough estimate of how much of the veggies to use is a simple ratio: 2 parts onions, 1 part each of carrots and celery. That way you can eyeball it without getting caught up in specific amounts.
With a little bit of effort, you can have a freezer filled with ready-to-go chicken stock. A stocked and organized freezer- now that is a beautiful thing!
Tuesday, November 6, 2007
The Best Roasted Potatoes
For my birthday at the end of last month, my sister and my nephew came to visit for a few days. Lori had mentioned that part of my birthday present was a batch of homemade wontons for soup. I was thrilled and we ended up having homemade wonton soup the first night they were here.
The next night was my birthday dinner and it couldn't have been better. We braised lamb shanks in red wine and Lori did roasted potatoes in duck fat. I am sure there were veggies and even a salad to go with that, but I was totally smitten with the potatoes, and I can't remember now! The potatoes were a crispy golden on the outside and creamy (I mean really creamy!) on the inside. They were unlike even the best homemade french fry. There are no words...
Roasting potatoes in duck fat might be something that is common in France, but the thought hadn't even occurred to me until Lori said that she tried it at home recently. She had been watching a show with Anthony Bourdain and he had done potatoes in duck fat. She was inspired and as luck would have it, she had some duck fat in the freezer. The duck fat came from two cans of duck confit that I brought back from France. The duck confit was excellent that night and I sent Lori & her husband Jake home with almost a litre of fat that came out of the cans. I am glad they had the foresight to save the fat or else it would have gone into the garbage. In fact, this is how committed they were about keeping the duck fat. After living with Jake's parents for a year and half while their house was being gutted and renovated, the duck fat was one of the few foods to make it back into their freezer after the house was finished! That is impressive.
For my birthday dinner, Lori used Yukon Gold potatoes sliced into wedges. She heated up my trusty Le Crueset cast-iron frying pans and melted about 3 tablespoons or so of duck fat. Once the fat was nice and hot, she added the potatoes and let them get crispy on one side before stirring them up. Once a batch was finished, she put those potatoes into the oven and started the process over again. The potatoes were seasoned with sea salt and they disappeared quickly once we sat down for dinner.
If you are wondering where to even find duck fat, check at your local butcher shop or specialty food shop. My friend Donna mentioned that you can buy duck fat at White House Meats at the St. Lawrence market in Toronto. I am sure there are lots of places that carry it but you will need to ask for it specifically.
And one more note about these incredible potatoes. When I mentioned the duck fat to Donna and my friend Elaine, they both responded along the lines of "Oh Yeah!". Elaine recalled a dinner they had at a home in France. She said that the potatoes were cut quite small and that they were unforgettable. The smaller the potato, the more crispy goodness! Considering the two friends that I spoke to about it were both converts already, I can only imagine that you will become a believer too.
The next night was my birthday dinner and it couldn't have been better. We braised lamb shanks in red wine and Lori did roasted potatoes in duck fat. I am sure there were veggies and even a salad to go with that, but I was totally smitten with the potatoes, and I can't remember now! The potatoes were a crispy golden on the outside and creamy (I mean really creamy!) on the inside. They were unlike even the best homemade french fry. There are no words...
Roasting potatoes in duck fat might be something that is common in France, but the thought hadn't even occurred to me until Lori said that she tried it at home recently. She had been watching a show with Anthony Bourdain and he had done potatoes in duck fat. She was inspired and as luck would have it, she had some duck fat in the freezer. The duck fat came from two cans of duck confit that I brought back from France. The duck confit was excellent that night and I sent Lori & her husband Jake home with almost a litre of fat that came out of the cans. I am glad they had the foresight to save the fat or else it would have gone into the garbage. In fact, this is how committed they were about keeping the duck fat. After living with Jake's parents for a year and half while their house was being gutted and renovated, the duck fat was one of the few foods to make it back into their freezer after the house was finished! That is impressive.
For my birthday dinner, Lori used Yukon Gold potatoes sliced into wedges. She heated up my trusty Le Crueset cast-iron frying pans and melted about 3 tablespoons or so of duck fat. Once the fat was nice and hot, she added the potatoes and let them get crispy on one side before stirring them up. Once a batch was finished, she put those potatoes into the oven and started the process over again. The potatoes were seasoned with sea salt and they disappeared quickly once we sat down for dinner.
If you are wondering where to even find duck fat, check at your local butcher shop or specialty food shop. My friend Donna mentioned that you can buy duck fat at White House Meats at the St. Lawrence market in Toronto. I am sure there are lots of places that carry it but you will need to ask for it specifically.
And one more note about these incredible potatoes. When I mentioned the duck fat to Donna and my friend Elaine, they both responded along the lines of "Oh Yeah!". Elaine recalled a dinner they had at a home in France. She said that the potatoes were cut quite small and that they were unforgettable. The smaller the potato, the more crispy goodness! Considering the two friends that I spoke to about it were both converts already, I can only imagine that you will become a believer too.
Thursday, November 1, 2007
Skillet-Sizzled Buttermilk Cornbread
According to my notes, I have been making this cornbread exclusively since February '94. I know that it has been my only cornbread recipe because I really don't care to find another one, this one is that good. It comes from a cookbook by a woman named Crescent Dragonwagon. The cookbook is called "Dairy Hollow House: Soup & Bread - A Country Inn Cookbook" and the recipes are from her Arkansas country inn.
While living in Tennessee, it was a given that there would be cornbread with every dinner, no matter whose house I was eating at. Sometimes there would be leftovers and the most interesting use of these was shown to me by a friend's wonderful grandfather, who I came to know as PawPaw (you have to say it with a southern accent to get the proper pronunciation!). He would crumble the cornbread from the night before into a big glass and pour buttermilk over it. He would then sit down with a big spoon and dig in. I have a strong stomach for most things but I just couldn't bring myself to have buttermilk, cold in a glass, even if it was poured over cornbread!
The secret to this cornbread is in a few small details. Adding the baking soda to the buttermilk ahead of time makes a moister, slightly denser bread. A lot of corn breads are dry but this one has a nice "crumb" to it. I use my Le Crueset frying pan that measures 10" across the TOP of the pan. It fits perfectly in this pan, any smaller and it would run over the sides during cooking. Watch for this if you aren't sure if your pan is large enough. Make sure that the pan is good and hot and the butter is sizzling before you add the batter. I get the butter melting and then mix the wet and dry ingredients together. Don't let the butter burn but it should be bubbling, then add the batter and slip into the oven immediately. The hot pan creates a wonderful crust on the bread. You won't get the same crust if you are using a baking dish to make the bread but it will still be good. I have actually made it in a baking dish that I warmed in the oven for 10 minutes or so, melting the butter in the dish and then adding the batter. Of course, you can't get the butter really sizzling this way but if you don't have a cast iron pan, it will do.
The other night, I heated up some frozen beef barley soup that I had made a few weeks ago. I threw a pan of cornbread together and in no time, we were sitting at the table, enjoying a homemade dinner. I served it straight out of the frying pan with lots of salted butter (I love butter so much, I may be distantly related to the Barefoot Contessa). I wish.
Skillet-Sizzled Buttermilk Cornbread
1 c. stone-ground yellow cornmeal
1 c. all-purpose flour
1 T. baking powder
1/4 t. salt
1/4 t. baking soda
1 1/4 c. buttermilk
1 egg
2 T. white sugar
1/4 c. sunflower oil, or other mild oil of your choice
2-4 T. butter
A 10-inch in diameter cast iron skillet, or a 8x8 inch baking dish if you don't have a skillet
1. Preheat oven to 375 degrees.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar, and the oil; then whisk in the buttermilk & baking soda.
4. Put the skillet over medium-high heat, add the butter, and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the bottom and sides.
5. Add the wet ingredients to the dry, and quickly stir together, using only as many strokes as needed to combine. Scrape the batter into the hot, buttery skillet. Immediately put the skillet in the oven and bake until golden brown, about 25 minutes. Cut into wedges and serve.
* Feel free to add different ingredients to this basic recipe. Cheese, corn, red peppers, green onions, etc. Watch your pan size if you are adding anything more to the recipe.
While living in Tennessee, it was a given that there would be cornbread with every dinner, no matter whose house I was eating at. Sometimes there would be leftovers and the most interesting use of these was shown to me by a friend's wonderful grandfather, who I came to know as PawPaw (you have to say it with a southern accent to get the proper pronunciation!). He would crumble the cornbread from the night before into a big glass and pour buttermilk over it. He would then sit down with a big spoon and dig in. I have a strong stomach for most things but I just couldn't bring myself to have buttermilk, cold in a glass, even if it was poured over cornbread!
The secret to this cornbread is in a few small details. Adding the baking soda to the buttermilk ahead of time makes a moister, slightly denser bread. A lot of corn breads are dry but this one has a nice "crumb" to it. I use my Le Crueset frying pan that measures 10" across the TOP of the pan. It fits perfectly in this pan, any smaller and it would run over the sides during cooking. Watch for this if you aren't sure if your pan is large enough. Make sure that the pan is good and hot and the butter is sizzling before you add the batter. I get the butter melting and then mix the wet and dry ingredients together. Don't let the butter burn but it should be bubbling, then add the batter and slip into the oven immediately. The hot pan creates a wonderful crust on the bread. You won't get the same crust if you are using a baking dish to make the bread but it will still be good. I have actually made it in a baking dish that I warmed in the oven for 10 minutes or so, melting the butter in the dish and then adding the batter. Of course, you can't get the butter really sizzling this way but if you don't have a cast iron pan, it will do.
The other night, I heated up some frozen beef barley soup that I had made a few weeks ago. I threw a pan of cornbread together and in no time, we were sitting at the table, enjoying a homemade dinner. I served it straight out of the frying pan with lots of salted butter (I love butter so much, I may be distantly related to the Barefoot Contessa). I wish.
Skillet-Sizzled Buttermilk Cornbread
1 c. stone-ground yellow cornmeal
1 c. all-purpose flour
1 T. baking powder
1/4 t. salt
1/4 t. baking soda
1 1/4 c. buttermilk
1 egg
2 T. white sugar
1/4 c. sunflower oil, or other mild oil of your choice
2-4 T. butter
A 10-inch in diameter cast iron skillet, or a 8x8 inch baking dish if you don't have a skillet
1. Preheat oven to 375 degrees.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt.
3. In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar, and the oil; then whisk in the buttermilk & baking soda.
4. Put the skillet over medium-high heat, add the butter, and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the bottom and sides.
5. Add the wet ingredients to the dry, and quickly stir together, using only as many strokes as needed to combine. Scrape the batter into the hot, buttery skillet. Immediately put the skillet in the oven and bake until golden brown, about 25 minutes. Cut into wedges and serve.
* Feel free to add different ingredients to this basic recipe. Cheese, corn, red peppers, green onions, etc. Watch your pan size if you are adding anything more to the recipe.
Monday, October 29, 2007
Butternut Squash Soup
Yesterday, I finally used the two butternut squashes that have been staring me in the face for at least a few weeks now. It was the thought of peeling those things that kept me from using them sooner. They aren't hard to peel, they are just one of those vegetables that doesn't rot quickly and therefore are easy to procrastinate about! With that said, make sure you use a sharp knife when peeling them.
The basis for this soup comes from the Barefoot Contessa's Parties Cookbook. She mentions that she got her idea from "The Silver Palate Cookbook". The biggest change I made to the Barefoot Contessa's recipe was to not include apple juice or apple cider and cutting the amount of apples down. I think the soup would be too sweet but that is just my taste. I also considered throwing in some chicken stock instead of the water but I wanted to have a strictly vegetarian soup and if you leave out the butter, it is actually a vegan soup.
This soup had me swooning in the kitchen after I pureed it and started to heat it up for dinner. The curry powder transformed the soup into a spicy, sort of, pumpkin pie flavour. No wonder I loved it!
Butternut Squash Soup
2 T. butter
2 T. olive oil
4 c. chopped onions (I used 2 red onions and about 8 shallots. I was out of yellow onions.)
2 T. mild curry powder
5 lbs butternut squash (2 large)
2 large cooking apples (mutsu are what I used)
2 t. kosher salt
1/2 t. fresh ground black pepper
Water
1. Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15 to 20 minutes, until the onions are tender. Stir occasionally, making sure the onions don't stick to the bottom of the pot.
2. Peel the squash, remove the seeds, and cut the squash into chunks. Peel, quarter, and core the apples.
3. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup in the bowl of a food processor fitted with a steel blade.
4. Pour the soup back into the pot. Add enough water to make the soup the consistency you like; I like it quite thick and I added about 2 cups of water. Check for seasoning and serve hot.
The basis for this soup comes from the Barefoot Contessa's Parties Cookbook. She mentions that she got her idea from "The Silver Palate Cookbook". The biggest change I made to the Barefoot Contessa's recipe was to not include apple juice or apple cider and cutting the amount of apples down. I think the soup would be too sweet but that is just my taste. I also considered throwing in some chicken stock instead of the water but I wanted to have a strictly vegetarian soup and if you leave out the butter, it is actually a vegan soup.
This soup had me swooning in the kitchen after I pureed it and started to heat it up for dinner. The curry powder transformed the soup into a spicy, sort of, pumpkin pie flavour. No wonder I loved it!
Butternut Squash Soup
2 T. butter
2 T. olive oil
4 c. chopped onions (I used 2 red onions and about 8 shallots. I was out of yellow onions.)
2 T. mild curry powder
5 lbs butternut squash (2 large)
2 large cooking apples (mutsu are what I used)
2 t. kosher salt
1/2 t. fresh ground black pepper
Water
1. Warm the butter and olive oil in a large stockpot over low heat. Add the onions and curry powder and cook, uncovered, for 15 to 20 minutes, until the onions are tender. Stir occasionally, making sure the onions don't stick to the bottom of the pot.
2. Peel the squash, remove the seeds, and cut the squash into chunks. Peel, quarter, and core the apples.
3. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, then cover, reduce the heat to low, and cook for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup in the bowl of a food processor fitted with a steel blade.
4. Pour the soup back into the pot. Add enough water to make the soup the consistency you like; I like it quite thick and I added about 2 cups of water. Check for seasoning and serve hot.
Saturday, October 27, 2007
French Bistro Chicken
I admit that I am a softy for almost anything French. Especially the food. While working in France at Linda Meinhardt's Chateau, I was doing a lot of cooking, sometimes morning, noon and night. However, we managed to eat at the local restaurants during the times that we weren't catering to guests. Some meals were wonderful but more often than not, they were either mediocre or down right terrible (the restaurant meals, not the ones I was cooking!). When I sit down and eat this French Bistro chicken, I really feel that this is the way French food should taste. Simple and scrumptious.
This is another recipe from Sarah Leah Chase's "Cold-Weather Cooking" Cookbook. I first tried this recipe about 10 years ago and it always makes me very happy to eat it and to serve it. The fresh tarragon and whole shallots are an incredible combination. Serve this with mashed Yukon Gold potatoes and a leafy green salad with some fresh, chopped tarragon thrown in and dressed with a simple vinaigrette. If you don't have any dry vermouth in your liqueur cabinet, you could use dry white wine, or go out and get some vermouth and you will be surprised how often you can use it in your cooking.
French Bistro Chicken
1/4 c. olive oil
2 T. butter
2 chickens, 3 lbs. each approximately, cut up into pieces
1 pound shallots, peeled
2/3 c. dry white vermouth
1 T. fresh lemon juice
2 t. dried tarragon or 2 or 3 T. fresh chopped tarragon
Salt & freshly ground black pepper to taste
2 cans (14 ozs. each) artichoke hearts, drained and quartered
1 c. chicken broth, preferably homemade
1. Preheat the oven to 350 degrees.
2. Heat the olive oil and butter together in a large skillet over medium-high heat. Saute the chicken pieces in batches, starting skin side down and turning, until nicely browned all over. Transfer the chicken to a large baking pan and arrange the pieces in a single layer.
3. Pour off all but 3 T. of fat from the skillet. Add the shallots and saute until lightly browned, 7 to 8 minutes. Add the vermouth and lemon juice; cook, stir to deglaze, scraping up any brown bits clinging to the bottom of the skillet. Stir in the tarragon and season with salt & pepper. Add the artichoke hearts and toss to combine. Pour this mixture around the browned chicken pieces.
4. Cover the pan with aluminum foil and bake until very tender, about 45 minutes. Pour the accumulated juices from the chicken into a small saucepan. Add the chicken broth and boil until reduced by half, 5 to 7 minutes. Pour the sauce over the chicken and serve at once. Makes 6 to 8 servings.
This is another recipe from Sarah Leah Chase's "Cold-Weather Cooking" Cookbook. I first tried this recipe about 10 years ago and it always makes me very happy to eat it and to serve it. The fresh tarragon and whole shallots are an incredible combination. Serve this with mashed Yukon Gold potatoes and a leafy green salad with some fresh, chopped tarragon thrown in and dressed with a simple vinaigrette. If you don't have any dry vermouth in your liqueur cabinet, you could use dry white wine, or go out and get some vermouth and you will be surprised how often you can use it in your cooking.
French Bistro Chicken
1/4 c. olive oil
2 T. butter
2 chickens, 3 lbs. each approximately, cut up into pieces
1 pound shallots, peeled
2/3 c. dry white vermouth
1 T. fresh lemon juice
2 t. dried tarragon or 2 or 3 T. fresh chopped tarragon
Salt & freshly ground black pepper to taste
2 cans (14 ozs. each) artichoke hearts, drained and quartered
1 c. chicken broth, preferably homemade
1. Preheat the oven to 350 degrees.
2. Heat the olive oil and butter together in a large skillet over medium-high heat. Saute the chicken pieces in batches, starting skin side down and turning, until nicely browned all over. Transfer the chicken to a large baking pan and arrange the pieces in a single layer.
3. Pour off all but 3 T. of fat from the skillet. Add the shallots and saute until lightly browned, 7 to 8 minutes. Add the vermouth and lemon juice; cook, stir to deglaze, scraping up any brown bits clinging to the bottom of the skillet. Stir in the tarragon and season with salt & pepper. Add the artichoke hearts and toss to combine. Pour this mixture around the browned chicken pieces.
4. Cover the pan with aluminum foil and bake until very tender, about 45 minutes. Pour the accumulated juices from the chicken into a small saucepan. Add the chicken broth and boil until reduced by half, 5 to 7 minutes. Pour the sauce over the chicken and serve at once. Makes 6 to 8 servings.
Tuesday, October 23, 2007
Tomato Lasagna
When I make lasagna, there used to be no doubt about what kind of dish it would be. It would have a meaty tomato sauce, ricotta cheese mixed with eggs and Parmesan, and a lot of mozzarella. Sounds good, but sometimes I don't have all of the ingredients in the fridge to whip something up on the spot like that.
Last winter, I was looking through a beautiful cookbook called "Apples for Jam: Recipes for Life" by Tessa Kiros. Ms. Kiros lives in Tuscany with her husband and children and this book is a collection of recipes that she cooks for her family and from her own childhood.
What made me take notice of this recipe was that I had all of the ingredients (maybe not the basil leaves) in the house on a very cold and snowy day. I also thought back to cooking school and the lasagnas that we would make there, all of them with bechamel sauce. I was never too keen on those versions but this recipe sounded so good, I had to give it a try.
I am so glad I did! I have made it several times since, sometimes throwing in an extra ingredient or two. The author recommends trying a few blobs of goat cheese, some dollops of pesto, a little cooked spinach or long slices of grilled zucchini. Try it all its own the first time. On a cold and nasty day, make the lasagna, throw together a nice green salad, pour some wine, and there you have it - comfort food at it's finest. Oh, and the kids will like it too!
Tomato Lasagna
Tomato Sauce:
1/2 c. olive oil
3 garlic cloves, peeled but left whole
1 large can and 1 small can diced tomatoes (totalling around 44 ozs.)
Fresh basil leaves, about 12
Bechamel Sauce:
1/2 c. butter
1/2 c. all purpose flour
4 c. milk, warmed
Freshly grated nutmeg
About 12 oz. lasagna sheets or a box of dried lasagna noodles
1 c. Parmesan cheese, or to taste
For the tomato sauce, heat the oil and garlic in a large pan. When you begin to smell the garlic, add the tomatoes and a good pinch of salt and bring to a boil. Lower the heat and cook uncovered for about 20-25 minutes, until it has all merged into a sauce. Add the basil and 1 c. of hot water towards then end of the cooking time. Puree until smooth, minus the garlic if you prefer.
For the bechamel, melt the butter in a small saucepan. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg (or a pinch of ground nutmeg) and continue cooking, even after it comes to the boil, for 5 minutes of so, mixing all the time. It should be a very thick and smooth sauce.
Preheat the oven to 350 degrees and grease a 12x8 inch baking dish. Drizzle some bechamel over the bottom of the dish to cover it thinly. Put a slightly overlapping layer of lasagna sheets on top. Dollop a thin layer of tomato sauce over that, spreading it with the back of the ladle. Add about 2 ladlefuls of bechamel in long drizzles and then cover with a sprinkling of Parmesan. Add another layer of lasagna sheets, then tomato, bechamel and Parmesan as before, and then repeat the layers one more time. You should have about 3 tablespoons of tomato sauce and a good amount of bechamel left. Make a final layer of lasagna sheets and cover with all the remaining bechamel. Dollop the tomato sauce here and there and sprinkle with any remaining Parmesan. Bake for about 30 minutes, or until it is bubbling and golden on top. Serves 6-8.
* I have used both "ready-cook" pasta sheets and dried lasagna noodles. Whatever you have on hand is fine. Remember to cook the dried pasta noodles until al dente (or to your taste) before you layer them in the lasagna.
* Thanks for the cookbook, Shai!
Last winter, I was looking through a beautiful cookbook called "Apples for Jam: Recipes for Life" by Tessa Kiros. Ms. Kiros lives in Tuscany with her husband and children and this book is a collection of recipes that she cooks for her family and from her own childhood.
What made me take notice of this recipe was that I had all of the ingredients (maybe not the basil leaves) in the house on a very cold and snowy day. I also thought back to cooking school and the lasagnas that we would make there, all of them with bechamel sauce. I was never too keen on those versions but this recipe sounded so good, I had to give it a try.
I am so glad I did! I have made it several times since, sometimes throwing in an extra ingredient or two. The author recommends trying a few blobs of goat cheese, some dollops of pesto, a little cooked spinach or long slices of grilled zucchini. Try it all its own the first time. On a cold and nasty day, make the lasagna, throw together a nice green salad, pour some wine, and there you have it - comfort food at it's finest. Oh, and the kids will like it too!
Tomato Lasagna
Tomato Sauce:
1/2 c. olive oil
3 garlic cloves, peeled but left whole
1 large can and 1 small can diced tomatoes (totalling around 44 ozs.)
Fresh basil leaves, about 12
Bechamel Sauce:
1/2 c. butter
1/2 c. all purpose flour
4 c. milk, warmed
Freshly grated nutmeg
About 12 oz. lasagna sheets or a box of dried lasagna noodles
1 c. Parmesan cheese, or to taste
For the tomato sauce, heat the oil and garlic in a large pan. When you begin to smell the garlic, add the tomatoes and a good pinch of salt and bring to a boil. Lower the heat and cook uncovered for about 20-25 minutes, until it has all merged into a sauce. Add the basil and 1 c. of hot water towards then end of the cooking time. Puree until smooth, minus the garlic if you prefer.
For the bechamel, melt the butter in a small saucepan. Whisk in the flour and cook for a few minutes, stirring constantly, then begin adding the warm milk. It will be immediately absorbed, so work quickly, whisking with one hand while adding ladlefuls of milk with the other. When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg (or a pinch of ground nutmeg) and continue cooking, even after it comes to the boil, for 5 minutes of so, mixing all the time. It should be a very thick and smooth sauce.
Preheat the oven to 350 degrees and grease a 12x8 inch baking dish. Drizzle some bechamel over the bottom of the dish to cover it thinly. Put a slightly overlapping layer of lasagna sheets on top. Dollop a thin layer of tomato sauce over that, spreading it with the back of the ladle. Add about 2 ladlefuls of bechamel in long drizzles and then cover with a sprinkling of Parmesan. Add another layer of lasagna sheets, then tomato, bechamel and Parmesan as before, and then repeat the layers one more time. You should have about 3 tablespoons of tomato sauce and a good amount of bechamel left. Make a final layer of lasagna sheets and cover with all the remaining bechamel. Dollop the tomato sauce here and there and sprinkle with any remaining Parmesan. Bake for about 30 minutes, or until it is bubbling and golden on top. Serves 6-8.
* I have used both "ready-cook" pasta sheets and dried lasagna noodles. Whatever you have on hand is fine. Remember to cook the dried pasta noodles until al dente (or to your taste) before you layer them in the lasagna.
* Thanks for the cookbook, Shai!
Tuesday, October 16, 2007
Cucumber Raita
It just didn't seem right to put my favourite chicken curry recipe out there for all to see and not add my favourite accompaniment. This raita has some ground cumin in it, which you may have roasted and ground yourself. If you gave it a try, way to go! All this talk of chickens lately, and now of Indian food, reminds me of a story which I may have told you before but I think fits in nicely with these subjects.
I was told about a Rotary trip from friends of mine that were Rotarian's in Harrow. A "Group Study Exchange" is a trip that exchanges young professionals from one country with another country somewhere in the world. That year the trip would be to Southern India. I applied and based on my enthusiasm for Indian cooking at the time, was accepted to be a member of the 5- person team. It was a trip of a lifetime and we were each going to learn more about our respective professions, mine being cooking.
Before leaving Canada, we each filled out a questionnaire about the sorts of things we would like to see and do. This information was then sent out to all the Rotary clubs that would be hosting us as we made our way around the states of Karnataca and Andhra Pradesh. I seem to remember writing such things as spending time in home kitchens, restaurants, markets, farms... that sort of idea. For some crazy reason, about a week or so into the trip, I had a group of men that were insisting that I go to visit a chicken farm. I wasn't really into it, but I couldn't do anything without seeming rude, so I went. I figured out quickly there must have been a typo on my questionnaire and that everyone in India had me pegged for visiting chicken farms!
After the first one, I thought I was safe but then came another town and another chicken farm. They were pretty much what you would expect of chicken farms in India but after the first one, I was desperate to avoid them at all costs. At the next town, my host was a young man around my age, and I felt that I could speak my mind. A couple of gin & tonics later and I let my host know that I wasn't going near another chicken farm; two was more than enough for this girl. We had some laughs about it (he had already been calling around to find a chicken farm for me to visit!) and he certainly saw the humour in it. At the Rotary meeting we attended in his town, he got up to introduce me and after saying some lovely things, he couldn't help saying, "and she never misses a chance to see a chicken farm!"
After all that, I managed to go to only one more chicken farm. I persuaded one of my traveling companions to come along for the fun and at least there were other types of animals at this particular farm. In exchange for having her join me on this little expedition, I agreed to go to the local jail with her (her profession was social work but I wonder if she wrote down visiting jails on her questionnaire?). Somehow, I ended up visiting two different jails during the trip. Interesting experiences, but I am not sure whether I would recommend a jail tour or a chicken farm tour should you ever need advice on an upcoming trip!
Cucumber & Onion Yogurt Relish (Kheere Ka Raita)
From "The Bombay Cafe" Cookbook by Neela Paniz
2 c. plain yogurt
1 large cucumber, peeled, seeded and finely chopped
1/2 small onion, finely chopped
1 green serrano chile, finely chopped
1 T. fresh cilantro, chopped
1 t. ground roasted cumin
1 1/2 T. sugar
1/2 t. salt
1/4 t. cayenne pepper
1. Mix all ingredients together and taste for seasonings. Add a little more sugar or chile, if desired. Refrigerate for about 1 hour and serve.
I was told about a Rotary trip from friends of mine that were Rotarian's in Harrow. A "Group Study Exchange" is a trip that exchanges young professionals from one country with another country somewhere in the world. That year the trip would be to Southern India. I applied and based on my enthusiasm for Indian cooking at the time, was accepted to be a member of the 5- person team. It was a trip of a lifetime and we were each going to learn more about our respective professions, mine being cooking.
Before leaving Canada, we each filled out a questionnaire about the sorts of things we would like to see and do. This information was then sent out to all the Rotary clubs that would be hosting us as we made our way around the states of Karnataca and Andhra Pradesh. I seem to remember writing such things as spending time in home kitchens, restaurants, markets, farms... that sort of idea. For some crazy reason, about a week or so into the trip, I had a group of men that were insisting that I go to visit a chicken farm. I wasn't really into it, but I couldn't do anything without seeming rude, so I went. I figured out quickly there must have been a typo on my questionnaire and that everyone in India had me pegged for visiting chicken farms!
After the first one, I thought I was safe but then came another town and another chicken farm. They were pretty much what you would expect of chicken farms in India but after the first one, I was desperate to avoid them at all costs. At the next town, my host was a young man around my age, and I felt that I could speak my mind. A couple of gin & tonics later and I let my host know that I wasn't going near another chicken farm; two was more than enough for this girl. We had some laughs about it (he had already been calling around to find a chicken farm for me to visit!) and he certainly saw the humour in it. At the Rotary meeting we attended in his town, he got up to introduce me and after saying some lovely things, he couldn't help saying, "and she never misses a chance to see a chicken farm!"
After all that, I managed to go to only one more chicken farm. I persuaded one of my traveling companions to come along for the fun and at least there were other types of animals at this particular farm. In exchange for having her join me on this little expedition, I agreed to go to the local jail with her (her profession was social work but I wonder if she wrote down visiting jails on her questionnaire?). Somehow, I ended up visiting two different jails during the trip. Interesting experiences, but I am not sure whether I would recommend a jail tour or a chicken farm tour should you ever need advice on an upcoming trip!
Cucumber & Onion Yogurt Relish (Kheere Ka Raita)
From "The Bombay Cafe" Cookbook by Neela Paniz
2 c. plain yogurt
1 large cucumber, peeled, seeded and finely chopped
1/2 small onion, finely chopped
1 green serrano chile, finely chopped
1 T. fresh cilantro, chopped
1 t. ground roasted cumin
1 1/2 T. sugar
1/2 t. salt
1/4 t. cayenne pepper
1. Mix all ingredients together and taste for seasonings. Add a little more sugar or chile, if desired. Refrigerate for about 1 hour and serve.
Monday, October 15, 2007
Chicken Curry
There really are as many recipes for chicken curry as there are cooks in the kitchen making it. I rarely follow even this recipe to the letter, however I like the techniques offered in this recipe and the cookbook "The Bombay Cafe" by Neela Paniz, holds a special place in my heart.
For a short time, I worked at the renowned delicatessen, Zingerman's, in Ann Arbor, Michigan. One day, I happened to pop into the deli to check on the status of my working visa and one of the owner's of the deli asked me if I knew of a chef named Vikram Vij from Vancouver. Of course, was my immediate reply, and I found out that Vikram happened to be visiting the deli that very day. What a lucky coincidence, as I LOVED his restaurant "Vij's" and was very intrigued by the cooking there. We ended up spending the afternoon together in downtown Ann Arbor and spent quite a long time looking at cookbooks in the original Border's Bookstore. I asked him to help me choose an Indian cookbook and he suggested "The Bombay Cafe" over all the others. I have made several recipes from the book and I like it as much today as the day I bought it!
Check out www.vijs.ca and www.zingermans.com to learn more about both of these incredible spots. Vikram and his wife have a wonderful cookbook out now and they also have a cafe/market in Vancouver called "Rangoli", where people can eat in or buy dishes to take home. Ari Weinzweig, co-founder of Zingerman's, has several books of his own published. "The Guide to Good Eating" is a wealth of information for the world of fine food.
Chicken Curry
2 small yellow onions
5 to 6 cloves garlic
1/2-inch piece ginger, peeled
2 green serrano chiles
2 medium, ripe tomatoes
1/3 c. veg oil
2 black cardamom pods
2-3 (1 inch) pieces cinnamon stick
1 or 2 bay leaves
4 to 5 whole cloves
5 to 6 whole black peppercorns
2 T. ground coriander (see note about roasting spices at home)
2 T. ground cumin (see note about roasting spices at home)
1/4 t. turmeric
1/2 to 1 t. cayenne pepper
1 1/2 t. salt
2 (2 1/2lb.) chickens, cut into 8 pieces each and skinned
Fresh cilantro, chopped, for garnish
1. Finely chop the onions in a food processor. Set aside in a separate bowl. Without rinsing the work bowl, mince ginger, garlic, and green chiles together in the food processor and set aside in a separate bowl. Again without rinsing the work bowl, puree the tomatoes and set aside.
2. Heat oil in a large saucepan and add onions. Brown over medium-high heat, stirring frequently, until they turn a deep red-brown in colour, about 12 to 14 minutes. Stir in 1 or 2 tablespoons of hot water, as needed, to arrest the browning and to make a paste.
3. Add the ginger, garlic, and chile mixture and saute to a minute or so, adding a little more water if needed to prevent sticking.
4. Add all the whole and ground spices and continue to brown for another 2 to 3 minutes.
5. Add the pureed tomatoes and their juices and cook through until the solids separate from the oil, about 5 to 6 minutes, stirring frequently. This paste is called a "masala".
6. Add the chicken pieces and brown well on medium-high heat, about 5 minutes. Add the salt and about 1/3 c. hot water. Cover and simmer for 30 to 40 minutes, or until the chicken is cooked through. Add a little more hot water if needed during cooking. The curry should have the consistency of thick gravy.
7. Serve on a warm platter, garnished with chopped cilantro.
* I like to serve my chicken curry with Basmati rice (sometimes I make a rice pulao) and a cucumber raita. I sometimes add baby spinach to my curry for an extra
* I use whatever hot peppers that happen to be on the shelves when I am doing my shopping, usually jalepeno. I have really cut back on the peppers now that the kids eat chicken curry. I still add a bit but I also don't use much cayenne, if any.
* I used to have black cardamom seeds but I haven't seen them in my kitchen for quite a while. I have made the curry without them several times and I don't really notice anything missing. However, I am sure they do add a certain something to the dish so if you can find them at a local Indian food store, be sure to include them in your dish. The green cardamom pods are not a substitute for the black ones.
* I don't necessarily use two whole chickens when I make chicken curry. At my local butcher shop, I have whole chickens cut up and I freeze the breasts for other dishes. I use the thighs and legs in the curry and I freeze the backs and wings for later on when I am making chicken stock.
* Apparently, you can buy onions that are pre-cooked just for dishes like this one. The key is to cook the onions until they are somewhat caramelized without burning them. By purchasing onions that are already to that stage, you save a lot of time and energy. I think they are available at Indian grocery stores.
* There is something magical about roasting your own spices. I have a second coffee grinder that I use only for grinding spices. Once I started roasting whole cumin and coriander seeds, I couldn't believe the difference in taste. Roasting your own spices elevates a simple dish like chicken curry to greatness. I just lightly roast the seeds in a small frying pan over medium-low heat. You will know the seeds are done because they will turn a bit darker and will start to give off a fragrant smell and sometimes even start to smoke. I quickly get them out of the pan and into the grinder. I usually light a candle and have it in the kitchen while I am roasting spices. They have a very strong smell but the taste in your cooking is so worth it! Make sure you roast enough seeds so that you have plenty to use in the recipes that will accompany the curry.
* I try to keep track of the number of whole spices I add to the pot. For example, if I add 4 whole cloves, I want to fish those four cloves out of the pot before I serve it.
For a short time, I worked at the renowned delicatessen, Zingerman's, in Ann Arbor, Michigan. One day, I happened to pop into the deli to check on the status of my working visa and one of the owner's of the deli asked me if I knew of a chef named Vikram Vij from Vancouver. Of course, was my immediate reply, and I found out that Vikram happened to be visiting the deli that very day. What a lucky coincidence, as I LOVED his restaurant "Vij's" and was very intrigued by the cooking there. We ended up spending the afternoon together in downtown Ann Arbor and spent quite a long time looking at cookbooks in the original Border's Bookstore. I asked him to help me choose an Indian cookbook and he suggested "The Bombay Cafe" over all the others. I have made several recipes from the book and I like it as much today as the day I bought it!
Check out www.vijs.ca and www.zingermans.com to learn more about both of these incredible spots. Vikram and his wife have a wonderful cookbook out now and they also have a cafe/market in Vancouver called "Rangoli", where people can eat in or buy dishes to take home. Ari Weinzweig, co-founder of Zingerman's, has several books of his own published. "The Guide to Good Eating" is a wealth of information for the world of fine food.
Chicken Curry
2 small yellow onions
5 to 6 cloves garlic
1/2-inch piece ginger, peeled
2 green serrano chiles
2 medium, ripe tomatoes
1/3 c. veg oil
2 black cardamom pods
2-3 (1 inch) pieces cinnamon stick
1 or 2 bay leaves
4 to 5 whole cloves
5 to 6 whole black peppercorns
2 T. ground coriander (see note about roasting spices at home)
2 T. ground cumin (see note about roasting spices at home)
1/4 t. turmeric
1/2 to 1 t. cayenne pepper
1 1/2 t. salt
2 (2 1/2lb.) chickens, cut into 8 pieces each and skinned
Fresh cilantro, chopped, for garnish
1. Finely chop the onions in a food processor. Set aside in a separate bowl. Without rinsing the work bowl, mince ginger, garlic, and green chiles together in the food processor and set aside in a separate bowl. Again without rinsing the work bowl, puree the tomatoes and set aside.
2. Heat oil in a large saucepan and add onions. Brown over medium-high heat, stirring frequently, until they turn a deep red-brown in colour, about 12 to 14 minutes. Stir in 1 or 2 tablespoons of hot water, as needed, to arrest the browning and to make a paste.
3. Add the ginger, garlic, and chile mixture and saute to a minute or so, adding a little more water if needed to prevent sticking.
4. Add all the whole and ground spices and continue to brown for another 2 to 3 minutes.
5. Add the pureed tomatoes and their juices and cook through until the solids separate from the oil, about 5 to 6 minutes, stirring frequently. This paste is called a "masala".
6. Add the chicken pieces and brown well on medium-high heat, about 5 minutes. Add the salt and about 1/3 c. hot water. Cover and simmer for 30 to 40 minutes, or until the chicken is cooked through. Add a little more hot water if needed during cooking. The curry should have the consistency of thick gravy.
7. Serve on a warm platter, garnished with chopped cilantro.
* I like to serve my chicken curry with Basmati rice (sometimes I make a rice pulao) and a cucumber raita. I sometimes add baby spinach to my curry for an extra
* I use whatever hot peppers that happen to be on the shelves when I am doing my shopping, usually jalepeno. I have really cut back on the peppers now that the kids eat chicken curry. I still add a bit but I also don't use much cayenne, if any.
* I used to have black cardamom seeds but I haven't seen them in my kitchen for quite a while. I have made the curry without them several times and I don't really notice anything missing. However, I am sure they do add a certain something to the dish so if you can find them at a local Indian food store, be sure to include them in your dish. The green cardamom pods are not a substitute for the black ones.
* I don't necessarily use two whole chickens when I make chicken curry. At my local butcher shop, I have whole chickens cut up and I freeze the breasts for other dishes. I use the thighs and legs in the curry and I freeze the backs and wings for later on when I am making chicken stock.
* Apparently, you can buy onions that are pre-cooked just for dishes like this one. The key is to cook the onions until they are somewhat caramelized without burning them. By purchasing onions that are already to that stage, you save a lot of time and energy. I think they are available at Indian grocery stores.
* There is something magical about roasting your own spices. I have a second coffee grinder that I use only for grinding spices. Once I started roasting whole cumin and coriander seeds, I couldn't believe the difference in taste. Roasting your own spices elevates a simple dish like chicken curry to greatness. I just lightly roast the seeds in a small frying pan over medium-low heat. You will know the seeds are done because they will turn a bit darker and will start to give off a fragrant smell and sometimes even start to smoke. I quickly get them out of the pan and into the grinder. I usually light a candle and have it in the kitchen while I am roasting spices. They have a very strong smell but the taste in your cooking is so worth it! Make sure you roast enough seeds so that you have plenty to use in the recipes that will accompany the curry.
* I try to keep track of the number of whole spices I add to the pot. For example, if I add 4 whole cloves, I want to fish those four cloves out of the pot before I serve it.
Wednesday, October 10, 2007
Eggs Benedict
Let me introduce you to Mr. Cogburn. He is the rooster that lives on the hobby farm where we buy our eggs. He shares the farm with a dog, a cat or two, a handful of white geese, some bee hives, and fifty hens, give or take. Mr. Cogburn spends his days roaming the yard and gardens at Farmer Jones' house. We have been buying our eggs and honey there for almost 5 years now, but it wasn't until this summer that I started to question Farmer Jones about his chickens.
Farmer Jones has raised chickens for many years and he is always happy to talk about the flock. I have learned a lot about chickens and good eggs from him and I would like to share it with you. The hens are kept in a small barn/shed building with a little chicken door that leads to a fenced in pen. The hens are free to go in and out whenever they please. The hens are fed only a pure chicken feed with no hormones, antibiotics, etc. They also eat vegetables and scraps from the Jones' garden. They LOVE swiss chard but surprisingly, don't like apples (unfortunately, because there is a huge apple tree close their pen).
Last week, Farmer Jones explained to me that now he leaves the lights on for the chickens until about 7:30pm. Some industrial chicken farms leave the lights on up to 23 hours a day. As long as the lights are on, chickens will keep eating and keep laying eggs. These chickens burn out much quicker and are undoubtedly stressed due to lack of rest. I believe that his hens are well-rested and happy. They really do lay beautiful, delicious eggs. Apparently, his hens will only lay an egg when they are at the perch. In over-crowded chicken barns, hens have no choice but to be laying eggs wherever they are standing. Chickens will lay good eggs consistently for about 3 years, if they are kept in humane conditions. The chickens that he has right now are about two years old and going strong.
Mr. Cogburn, handsome rooster that he is, was supposed to have been a hen. When Farmer Jones realized that he was a rooster, he kept him anyway. Turns out, the hens don't need a rooster around to lay eggs and I don't think there is any "chicken husbandry" going on either. He isn't allowed to go into the same area with the chickens because they gang up on him and pull his tail feathers out. In the picture, you can see that he doesn't have the usual tail plumage that most roosters normally would have.
You might be wondering why I seem to be obsessed with chickens and eggs. It was no accident that I called my baking business "The Good Egg"! Once you have tried an egg that has a yolk the colour of an orange, you will never go back. Speaking of yolks, the colour of them depends on what the hens are eating and the time of year. The best eggs I have ever eaten had yolks so orange, it surprised me every time I cracked one open. You can also tell if an egg is fresh by a yolk that sits up high and round.
This recipe for Eggs Benedict comes from one of my old stand-by cookbooks, "The Complete Canadian Living Cookbook". The only thing you really need a recipe for is the hollandaise sauce. This one is so easy and so good, I usually make a double batch just in case I become over-zealous checking the seasoning... There was one weekend that I was with my family at our friend's farm near Owen Sound. I made the hollandaise sauce and then realized that I didn't have enough eggs to poach for everyone. I sent my Dad & Sister out to find eggs (not easy on a Sunday morning in rural Ontario). They came back and said that they hadn't found any and that we would just have to have one egg each, instead of two. Unfortunately, while they were gone, I had tasted the sauce too many times and I had to use the rest of the eggs to make more sauce. They weren't pleased. I sent them back out to try again and in the end, we had a wonderful breakfast!
Eggs Benedict
4 English muffins, halved and toasted
8 thin slices ham
8 eggs, poached*
Hollandaise Sauce:
4 egg yolks
1/4 c. water
1/4 t. pepper
1/4 c. butter, softened
2 t. fresh lemon juice
Fresh chives, chopped (optional) (I love fresh chives mixed right into the sauce)
In a small heavy saucepan, whisk together egg yolks, water and pepper; cook, whisking, over medium-low heat for about 5 minutes or until pale and thick enough to coat back of spoon. Remove from heat. Whisk in butter and lemon juice.
Top each muffin half with 1 ham slice and 1 poached egg; spoon 2 T. of the sauce over top. Garnish with tomato wedges and chives, if using.
*I recently read about an idea for poaching eggs. I don't have an egg poaching pan (with little egg cups that fit into a special pan. I usually poach eggs right in the water but this has had mixed results for me. I read somewhere about cracking the eggs into individual greased ramekins and then setting those into a pan of boiling water. Cover and cook until slightly firm. Run a knife around the edge of the eggs and they pop out perfect every time. There are also microwave egg poachers out there but I have never tried those before.
*You could skip the ham and saute some spinach in butter for Eggs Florentine.
Farmer Jones has raised chickens for many years and he is always happy to talk about the flock. I have learned a lot about chickens and good eggs from him and I would like to share it with you. The hens are kept in a small barn/shed building with a little chicken door that leads to a fenced in pen. The hens are free to go in and out whenever they please. The hens are fed only a pure chicken feed with no hormones, antibiotics, etc. They also eat vegetables and scraps from the Jones' garden. They LOVE swiss chard but surprisingly, don't like apples (unfortunately, because there is a huge apple tree close their pen).
Last week, Farmer Jones explained to me that now he leaves the lights on for the chickens until about 7:30pm. Some industrial chicken farms leave the lights on up to 23 hours a day. As long as the lights are on, chickens will keep eating and keep laying eggs. These chickens burn out much quicker and are undoubtedly stressed due to lack of rest. I believe that his hens are well-rested and happy. They really do lay beautiful, delicious eggs. Apparently, his hens will only lay an egg when they are at the perch. In over-crowded chicken barns, hens have no choice but to be laying eggs wherever they are standing. Chickens will lay good eggs consistently for about 3 years, if they are kept in humane conditions. The chickens that he has right now are about two years old and going strong.Mr. Cogburn, handsome rooster that he is, was supposed to have been a hen. When Farmer Jones realized that he was a rooster, he kept him anyway. Turns out, the hens don't need a rooster around to lay eggs and I don't think there is any "chicken husbandry" going on either. He isn't allowed to go into the same area with the chickens because they gang up on him and pull his tail feathers out. In the picture, you can see that he doesn't have the usual tail plumage that most roosters normally would have.
You might be wondering why I seem to be obsessed with chickens and eggs. It was no accident that I called my baking business "The Good Egg"! Once you have tried an egg that has a yolk the colour of an orange, you will never go back. Speaking of yolks, the colour of them depends on what the hens are eating and the time of year. The best eggs I have ever eaten had yolks so orange, it surprised me every time I cracked one open. You can also tell if an egg is fresh by a yolk that sits up high and round.
This recipe for Eggs Benedict comes from one of my old stand-by cookbooks, "The Complete Canadian Living Cookbook". The only thing you really need a recipe for is the hollandaise sauce. This one is so easy and so good, I usually make a double batch just in case I become over-zealous checking the seasoning... There was one weekend that I was with my family at our friend's farm near Owen Sound. I made the hollandaise sauce and then realized that I didn't have enough eggs to poach for everyone. I sent my Dad & Sister out to find eggs (not easy on a Sunday morning in rural Ontario). They came back and said that they hadn't found any and that we would just have to have one egg each, instead of two. Unfortunately, while they were gone, I had tasted the sauce too many times and I had to use the rest of the eggs to make more sauce. They weren't pleased. I sent them back out to try again and in the end, we had a wonderful breakfast!
Eggs Benedict
4 English muffins, halved and toasted
8 thin slices ham
8 eggs, poached*
Hollandaise Sauce:
4 egg yolks
1/4 c. water
1/4 t. pepper
1/4 c. butter, softened
2 t. fresh lemon juice
Fresh chives, chopped (optional) (I love fresh chives mixed right into the sauce)
In a small heavy saucepan, whisk together egg yolks, water and pepper; cook, whisking, over medium-low heat for about 5 minutes or until pale and thick enough to coat back of spoon. Remove from heat. Whisk in butter and lemon juice.
Top each muffin half with 1 ham slice and 1 poached egg; spoon 2 T. of the sauce over top. Garnish with tomato wedges and chives, if using.
*I recently read about an idea for poaching eggs. I don't have an egg poaching pan (with little egg cups that fit into a special pan. I usually poach eggs right in the water but this has had mixed results for me. I read somewhere about cracking the eggs into individual greased ramekins and then setting those into a pan of boiling water. Cover and cook until slightly firm. Run a knife around the edge of the eggs and they pop out perfect every time. There are also microwave egg poachers out there but I have never tried those before.
*You could skip the ham and saute some spinach in butter for Eggs Florentine.
Thursday, October 4, 2007
Pumpkin Cheesecake
One of the most lucrative business ideas I have ever had was baking cheesecakes. I would ask my Dad to pick up the three pound bricks of cream cheese and the remaining ingredients were readily available from my Mom's kitchen. I charged $20 for a large cheesecake and made a 100% profit. This turned out to be quite a joke, almost as funny as some of those cheesecakes that I sent out into the world. They may have tasted good but the final presentation left a lot to be desired. I recently saw a picture of one of my cheesecakes that had been in the local paper. If wearing a hand-me-down blazer from my Grandma wasn't bad enough, the cheesecake was mangled around the edges and parts were brown and parts were creamy white. I must have been completely oblivious to the mess in front of me because I looked proud as punch holding the cheesecake up for the camera!
Since those days, I have mastered the art of cheesecake making and this pumpkin cheesecake recipe is my favourite. The recipe comes from "The Rose & Thistle Tea Room Cookbook" from Kingsville, Ontario. Rumour has it that the cookbook has recently been updated and re-released. I haven't verified that yet, and they definitely aren't selling it at Chapters.
This weekend, I am baking desserts for my cousin Beth's engagement party. There will be three pumpkin cheesecakes, three maple praline cheesecakes, two prize-winning pumpkin pies, and a triple pear mascarpone mousse cake (like the lemon cake but with pear, in different forms, throughout the cake - scrumptious!). Beth's fiance has a weakness for all things pumpkin and I am determined not to disappoint!
A few tips about making a beautiful cheesecake. Trace the bottom of the spring form pan onto a piece of parchment paper. Cut that out and then cut out strips of parchment paper to line the sides of the pan. I dab soft butter around the sides of the spring form pan to hold the pieces in place and fit the circle of parchment into the bottom. Make sure that your cream cheese has been warming up on the counter for a while before this. If the cream cheese isn't warm, you will still be able to see lumps even after it has finished baking.
Some people feel as though they have failed if their cheesecake splits. I don't have a problem with a split here or there; you know it must be homemade if it isn't perfect. However, there are a couple of tricks you can try to avoid a split. Place a pan of hot water on the bottom shelf of the oven before you put the cheesecake in to bake. The steam helps keep the cheesecake from splitting - sometimes. After the cheesecake is finished baking, turn the oven off and leave the cheesecake in the oven for 15 minutes or so. At this point, you could open the oven door and let the cheesecake continue slowly cooling off. Also, avoid opening the oven during the cooking time. Nothing is guaranteed to work but these tricks may help.
Pumpkin Cheesecake
Crumb Crust:
1 1/2 c. graham cracker crumbs
1/3 c. butter, melted
3 T. sugar
1/2 t. cinnamon, optional
Melt butter. Add the other ingredients and mix well. Press into the bottom of a prepared 10 inch (25 cm) spring form pan. If you wish, you can make a crust on the sides too - but messy and not necessary. *I like to bake mine for about 5 minutes before I put anything into it. Be careful not to forget it in the oven if you do this!
Pumpkin Cheesecake:
1 1/2 lbs. cream cheese, room temperature (3 - 8oz. pkgs)
1 c. white sugar
3 large eggs
1 egg yolk
1 - 16oz. can pure pumpkin
1 c. whipping cream
2 t. pure vanilla
1 1/2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/2 t. allspice
1 t. ground ginger
1. Preheat oven to 425 degrees. Beat cream cheese in a large bowl with hand mixer (or whips up beautifully in Kitchenaid mixer with paddle attachment) until light & fluffy. Continue beating and add sugar.
2. Beat in eggs and yolk one at a time, beating well after each and scraping down the sides as you go along. Add vanilla and spices.
3. Stir in pumpkin and whipped cream.
4. Bake at 425 for 15 minutes. Lower the heat to 300 degrees and bake approximately 45 minutes more until set. Turn off oven and leave additional 15 minutes in oven. Serve cooled with whipped cream.
Since those days, I have mastered the art of cheesecake making and this pumpkin cheesecake recipe is my favourite. The recipe comes from "The Rose & Thistle Tea Room Cookbook" from Kingsville, Ontario. Rumour has it that the cookbook has recently been updated and re-released. I haven't verified that yet, and they definitely aren't selling it at Chapters.
This weekend, I am baking desserts for my cousin Beth's engagement party. There will be three pumpkin cheesecakes, three maple praline cheesecakes, two prize-winning pumpkin pies, and a triple pear mascarpone mousse cake (like the lemon cake but with pear, in different forms, throughout the cake - scrumptious!). Beth's fiance has a weakness for all things pumpkin and I am determined not to disappoint!
A few tips about making a beautiful cheesecake. Trace the bottom of the spring form pan onto a piece of parchment paper. Cut that out and then cut out strips of parchment paper to line the sides of the pan. I dab soft butter around the sides of the spring form pan to hold the pieces in place and fit the circle of parchment into the bottom. Make sure that your cream cheese has been warming up on the counter for a while before this. If the cream cheese isn't warm, you will still be able to see lumps even after it has finished baking.
Some people feel as though they have failed if their cheesecake splits. I don't have a problem with a split here or there; you know it must be homemade if it isn't perfect. However, there are a couple of tricks you can try to avoid a split. Place a pan of hot water on the bottom shelf of the oven before you put the cheesecake in to bake. The steam helps keep the cheesecake from splitting - sometimes. After the cheesecake is finished baking, turn the oven off and leave the cheesecake in the oven for 15 minutes or so. At this point, you could open the oven door and let the cheesecake continue slowly cooling off. Also, avoid opening the oven during the cooking time. Nothing is guaranteed to work but these tricks may help.
Pumpkin Cheesecake
Crumb Crust:
1 1/2 c. graham cracker crumbs
1/3 c. butter, melted
3 T. sugar
1/2 t. cinnamon, optional
Melt butter. Add the other ingredients and mix well. Press into the bottom of a prepared 10 inch (25 cm) spring form pan. If you wish, you can make a crust on the sides too - but messy and not necessary. *I like to bake mine for about 5 minutes before I put anything into it. Be careful not to forget it in the oven if you do this!
Pumpkin Cheesecake:
1 1/2 lbs. cream cheese, room temperature (3 - 8oz. pkgs)
1 c. white sugar
3 large eggs
1 egg yolk
1 - 16oz. can pure pumpkin
1 c. whipping cream
2 t. pure vanilla
1 1/2 t. cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/2 t. allspice
1 t. ground ginger
1. Preheat oven to 425 degrees. Beat cream cheese in a large bowl with hand mixer (or whips up beautifully in Kitchenaid mixer with paddle attachment) until light & fluffy. Continue beating and add sugar.
2. Beat in eggs and yolk one at a time, beating well after each and scraping down the sides as you go along. Add vanilla and spices.
3. Stir in pumpkin and whipped cream.
4. Bake at 425 for 15 minutes. Lower the heat to 300 degrees and bake approximately 45 minutes more until set. Turn off oven and leave additional 15 minutes in oven. Serve cooled with whipped cream.
Tuesday, October 2, 2007
Sweet Potato Casserole
With Thanksgiving coming up this weekend, I have been thinking about recipes from years past that would be good to pass on. My mind kept coming back to sweet potatoes so I pulled out the cookbook, "Southern Elegance: A Collection of the Best of Carolina Cuisine" by the Junior League of Gaston County, North Carolina.
Fresh out of high school, I ended up spending a semester at a community college just west of Knoxville, Tennessee. The autumn season seemed to go on forever down there and the food was perfectly suited for it. I remember driving from Tennessee to my Aunt Carolyn's farm near Boone, North Carolina. The colours of the trees were spectacular and the bright blue of the sky and warm sunshine made it a weekend I will never forget. I spent hours going through all of Aunt Carolyn's cookbooks and copying out any recipes that caught my eye. I believe I bought the "Southern Elegance" cookbook on that weekend trip.
This dish is almost more dessert than savoury vegetable dish, but for Thanksgiving it seems to satisfy everyone. The top should harden in the oven and the contrast of a crispy top and a soft inside is delicious!
Sweet Potato Casserole
Potato Mixture:
2 c. cooked sweet potatoes (I would use up to 3 cups)
1 c. sugar
2 eggs
2 t. flour
1 t. butternut flavoring (never heard of it and don't bother!)
1/3 c. butter, melted
1/2 t. salt
1 t. vanilla
1 t. milk
1 t. to 1 T. sherry (optional and I have never used it in this recipe)
Topping:
1 c. pecans, chopped
1 c. brown sugar
1/3 c. flour
1/3 c. butter, melted
Mix together all the ingredients for the potato mixture and pour it into a greased baking dish (a loaf pan works well). Mix together topping ingredients and place on top of potato mixture and cook for 35 minutes or so at 350 degrees.
*To cook the sweet potatoes, I would bake them in the oven for an hour or so at 350 degrees. After they cool off, peel them and mash them.
*The original recipe calls for margarine but I only use butter. Speaking of butter.... A couple of weeks ago, my Dad & I made a quick trip over to Detroit. He took me to Sam's Club (like Costco) where he buys a few items in bulk, including butter. I have looked down my nose at him for buying that butter several times, claiming that Canadian butter tastes better, among other reasons. I have no basis for this opinion, I just like to go against what my Dad says sometimes! That morning however, I couldn't resist when I saw 4 pounds of unsalted butter for $8 (US or Canadian, take your pick). I grabbed two packs and my Dad also grabbed two packs, one for them and one for their neighbour, Auntie Carol. We pulled up at Customs, and didn't think we had anything to worry about. I handed the woman our receipts and she asked us the usual questions about alcohol and tobacco. Then she looked me in the eye and said, "I think you are over your butter limit. How many pounds do you have?" I waited for her to smile to show me she was joking. "Sixteen pounds." The smile never came and she was soon on the phone trying to find out what the "butter limit" was. I was in tears I was laughing so hard under my breath. Sixteen pounds does sound like a lot. She was unsuccessful tracking down the amount of butter allowed into Canada per person, so she gave us a warning. It will be a long time before we will actually NEED any more butter from Detroit and from now on, I will just stick to my $4-$5 per pound Canadian butter. No chance of having the car impounded!
Fresh out of high school, I ended up spending a semester at a community college just west of Knoxville, Tennessee. The autumn season seemed to go on forever down there and the food was perfectly suited for it. I remember driving from Tennessee to my Aunt Carolyn's farm near Boone, North Carolina. The colours of the trees were spectacular and the bright blue of the sky and warm sunshine made it a weekend I will never forget. I spent hours going through all of Aunt Carolyn's cookbooks and copying out any recipes that caught my eye. I believe I bought the "Southern Elegance" cookbook on that weekend trip.
This dish is almost more dessert than savoury vegetable dish, but for Thanksgiving it seems to satisfy everyone. The top should harden in the oven and the contrast of a crispy top and a soft inside is delicious!
Sweet Potato Casserole
Potato Mixture:
2 c. cooked sweet potatoes (I would use up to 3 cups)
1 c. sugar
2 eggs
2 t. flour
1 t. butternut flavoring (never heard of it and don't bother!)
1/3 c. butter, melted
1/2 t. salt
1 t. vanilla
1 t. milk
1 t. to 1 T. sherry (optional and I have never used it in this recipe)
Topping:
1 c. pecans, chopped
1 c. brown sugar
1/3 c. flour
1/3 c. butter, melted
Mix together all the ingredients for the potato mixture and pour it into a greased baking dish (a loaf pan works well). Mix together topping ingredients and place on top of potato mixture and cook for 35 minutes or so at 350 degrees.
*To cook the sweet potatoes, I would bake them in the oven for an hour or so at 350 degrees. After they cool off, peel them and mash them.
*The original recipe calls for margarine but I only use butter. Speaking of butter.... A couple of weeks ago, my Dad & I made a quick trip over to Detroit. He took me to Sam's Club (like Costco) where he buys a few items in bulk, including butter. I have looked down my nose at him for buying that butter several times, claiming that Canadian butter tastes better, among other reasons. I have no basis for this opinion, I just like to go against what my Dad says sometimes! That morning however, I couldn't resist when I saw 4 pounds of unsalted butter for $8 (US or Canadian, take your pick). I grabbed two packs and my Dad also grabbed two packs, one for them and one for their neighbour, Auntie Carol. We pulled up at Customs, and didn't think we had anything to worry about. I handed the woman our receipts and she asked us the usual questions about alcohol and tobacco. Then she looked me in the eye and said, "I think you are over your butter limit. How many pounds do you have?" I waited for her to smile to show me she was joking. "Sixteen pounds." The smile never came and she was soon on the phone trying to find out what the "butter limit" was. I was in tears I was laughing so hard under my breath. Sixteen pounds does sound like a lot. She was unsuccessful tracking down the amount of butter allowed into Canada per person, so she gave us a warning. It will be a long time before we will actually NEED any more butter from Detroit and from now on, I will just stick to my $4-$5 per pound Canadian butter. No chance of having the car impounded!
Friday, September 28, 2007
September Birthday Salad
The salad we had last night for Gavin's Birthday dinner was fantastic. It was meant to be even more over the top than it was, but because of my procrastinating, I had to tone it down a bit.
In Sarah Leah Chase's "Cold Weather Cooking" cookbook, I found a salad that sounded so over-the-top delicious, I had to make it. It includes roasted spiced pecans, a hot apple cider vinaigrette, bacon, fennel, apple, goat cheese; you name it, it's in there. She mentions that it looks like a lot of work but you can roast the pecans two weeks in advance and the rest isn't too hard to accomplish on the day you wish to serve it. I have thought about making those pecans for weeks now but of course, yesterday I was wildly roasting the pecans, along with baking Gavin's Birthday cake, and making two large pots of beef bourguinon (why make one pot when I can easily make two at the same time? Even if I was having company for dinner...)
Needless to say, I put off starting the cooking yesterday until it reached a critical point. Once this happens, I am prone to make a few mistakes along the way. No carrots for the beef bourguinon, frantically preparing the mushrooms and then adding them way before they needed to go into the pots, boiling the life out of the pearl onions (they only needed a quick blanching), two candy thermometers in the same pot registering different temperatures, and then the part that had me cursing for the rest of the day. I pulled out the tube of tomato paste that I use when I need just a tablespoon or so for a recipe. I was thinking what a wonderful idea it was for someone to put tomato paste into a toothpaste tube. Then I lost control and squeezed the open tube. A squirt of tomato paste landed on my brand new, white running shoe - in the mesh part at the toe. No one to blame but myself, which is the worst.
Before dinner, my Mom asked me if Gavin was going to like this dinner. After all, it was for his Birthday. A bit of nervous laughter and I reassured her that he would (but you know how unpredictable kids can be!). I had already decided that I didn't want to attempt making a "Cars" cake because I had my own ideas of the perfect cake for the occasion. I saw in my mind's eye, the beautiful chocolate cake with marshmallowy, white frosting that's on the cover of "Baking: From my Home to Yours". The Devil's Food White-Out Cake, to be exact. Luckily, I made all of us happy by finding a "Lightning McQueen" candle to place on top of the cake.
In the end, the dinner was delicious. I skipped the hot apple cider vinaigrette and made a simple vinaigrette for the salad. I toasted thick slices of day old bread from the farm stand down the road, and rubbed those with garlic, ladling the beef bourguinon over the toast. Gavin had a plain salad with his new favourite dressing, Creamy Cucumber, and he LOVED the beef bourguinon. Ellen was unusually finicky and at one point Gavin said "Try it Ellen. It's awesome!" The cake & ice cream were a hit and a good time was had by everyone.
September Birthday Salad
Spiced Pecans
2 c. pecan halves
2 1/2 T. sunflower oil (or other veg. oil)
1/4 c. sugar
1 t. salt
1 t. ground cinnamon
1/4 t. grated nutmeg
1/4 t. ground cloves
1/2 t. ground ginger
1/2 t. dry mustard
Place the nuts in a small bowl, cover with boiling water, and let soak for 15 minutes. Drain well and pat dry on paper towels. Preheat the oven to 300 degrees. Spread the nuts on an ungreased baking sheet and toast stirring occasionally for 45 minutes. Remove the nuts and increase the oven temperature to 350 degrees.
Whisk together the oil and the spices in a medium bowl. Add the hot nuts and toss to coat thoroughly. Spread the nuts in a single layer on the baking sheet and roast 15 minutes. Let cool, then store in an airtight container up to two weeks.
Simple Vinaigrette
1-2 cloves garlic, smashed with a little salt
1 T. Dijon mustard
3 T. red wine vinegar
1/2 c. extra virgin olive oil
Salt & fresh ground pepper
In the bowl you are serving the salad in, mix the garlic, mustard and vinegar together. Whisk the olive oil in a slow steady stream until it all comes together. Season with S&P to taste.
Salad
12 c. (give or take) torn mixed salad greens, such as leaf lettuce, radicchio, endive and watercress
1 large apple (sour & juicy), thinly sliced
4 oz. crumbled goat cheese
Toss the salad greens, 1 c. of the spiced pecans, the goat cheese and the apple in the bowl with the vinaigrette. Serve immediately. Serves 6.
*This would make a lovely dinner on its own. A crusty baguette and a bottle of wine and life is good.
*In case your mouth was watering when I mentioned the Hot Cider Dressing, here it is.
Hot Cider Dressing
2 c. apple cider
8 slices bacon, cut into 1 inch pieces
3 shallots, minced
1 t. ground cinnamon
1 T. honey mustard
1/2 c. olive oil
Salt & fresh ground black pepper to taste
When ready to prepare the salad, place the cider in a small saucepan and boil until reduced to 1/2 cup, 20 to 25 minutes. Set aside. Saute the bacon in a medium-size skillet over medium-high heat until crisp. Drain on paper towels and discard all but 3 tablespoons of the fat remaining in the skillet. Add the shallots to the skillet and saute over medium heat until softened, about 3 minutes. Whisk in the cinnamon and mustard and cook 1 minute more. Add the reduced cider and the olive oil; season to taste with salt & pepper. Keep the dressing hot over medium-low heat. Toss the the dressing with the salad and serve at once.
In Sarah Leah Chase's "Cold Weather Cooking" cookbook, I found a salad that sounded so over-the-top delicious, I had to make it. It includes roasted spiced pecans, a hot apple cider vinaigrette, bacon, fennel, apple, goat cheese; you name it, it's in there. She mentions that it looks like a lot of work but you can roast the pecans two weeks in advance and the rest isn't too hard to accomplish on the day you wish to serve it. I have thought about making those pecans for weeks now but of course, yesterday I was wildly roasting the pecans, along with baking Gavin's Birthday cake, and making two large pots of beef bourguinon (why make one pot when I can easily make two at the same time? Even if I was having company for dinner...)
Needless to say, I put off starting the cooking yesterday until it reached a critical point. Once this happens, I am prone to make a few mistakes along the way. No carrots for the beef bourguinon, frantically preparing the mushrooms and then adding them way before they needed to go into the pots, boiling the life out of the pearl onions (they only needed a quick blanching), two candy thermometers in the same pot registering different temperatures, and then the part that had me cursing for the rest of the day. I pulled out the tube of tomato paste that I use when I need just a tablespoon or so for a recipe. I was thinking what a wonderful idea it was for someone to put tomato paste into a toothpaste tube. Then I lost control and squeezed the open tube. A squirt of tomato paste landed on my brand new, white running shoe - in the mesh part at the toe. No one to blame but myself, which is the worst.
Before dinner, my Mom asked me if Gavin was going to like this dinner. After all, it was for his Birthday. A bit of nervous laughter and I reassured her that he would (but you know how unpredictable kids can be!). I had already decided that I didn't want to attempt making a "Cars" cake because I had my own ideas of the perfect cake for the occasion. I saw in my mind's eye, the beautiful chocolate cake with marshmallowy, white frosting that's on the cover of "Baking: From my Home to Yours". The Devil's Food White-Out Cake, to be exact. Luckily, I made all of us happy by finding a "Lightning McQueen" candle to place on top of the cake.
In the end, the dinner was delicious. I skipped the hot apple cider vinaigrette and made a simple vinaigrette for the salad. I toasted thick slices of day old bread from the farm stand down the road, and rubbed those with garlic, ladling the beef bourguinon over the toast. Gavin had a plain salad with his new favourite dressing, Creamy Cucumber, and he LOVED the beef bourguinon. Ellen was unusually finicky and at one point Gavin said "Try it Ellen. It's awesome!" The cake & ice cream were a hit and a good time was had by everyone.
September Birthday Salad
Spiced Pecans
2 c. pecan halves
2 1/2 T. sunflower oil (or other veg. oil)
1/4 c. sugar
1 t. salt
1 t. ground cinnamon
1/4 t. grated nutmeg
1/4 t. ground cloves
1/2 t. ground ginger
1/2 t. dry mustard
Place the nuts in a small bowl, cover with boiling water, and let soak for 15 minutes. Drain well and pat dry on paper towels. Preheat the oven to 300 degrees. Spread the nuts on an ungreased baking sheet and toast stirring occasionally for 45 minutes. Remove the nuts and increase the oven temperature to 350 degrees.
Whisk together the oil and the spices in a medium bowl. Add the hot nuts and toss to coat thoroughly. Spread the nuts in a single layer on the baking sheet and roast 15 minutes. Let cool, then store in an airtight container up to two weeks.
Simple Vinaigrette
1-2 cloves garlic, smashed with a little salt
1 T. Dijon mustard
3 T. red wine vinegar
1/2 c. extra virgin olive oil
Salt & fresh ground pepper
In the bowl you are serving the salad in, mix the garlic, mustard and vinegar together. Whisk the olive oil in a slow steady stream until it all comes together. Season with S&P to taste.
Salad
12 c. (give or take) torn mixed salad greens, such as leaf lettuce, radicchio, endive and watercress
1 large apple (sour & juicy), thinly sliced
4 oz. crumbled goat cheese
Toss the salad greens, 1 c. of the spiced pecans, the goat cheese and the apple in the bowl with the vinaigrette. Serve immediately. Serves 6.
*This would make a lovely dinner on its own. A crusty baguette and a bottle of wine and life is good.
*In case your mouth was watering when I mentioned the Hot Cider Dressing, here it is.
Hot Cider Dressing
2 c. apple cider
8 slices bacon, cut into 1 inch pieces
3 shallots, minced
1 t. ground cinnamon
1 T. honey mustard
1/2 c. olive oil
Salt & fresh ground black pepper to taste
When ready to prepare the salad, place the cider in a small saucepan and boil until reduced to 1/2 cup, 20 to 25 minutes. Set aside. Saute the bacon in a medium-size skillet over medium-high heat until crisp. Drain on paper towels and discard all but 3 tablespoons of the fat remaining in the skillet. Add the shallots to the skillet and saute over medium heat until softened, about 3 minutes. Whisk in the cinnamon and mustard and cook 1 minute more. Add the reduced cider and the olive oil; season to taste with salt & pepper. Keep the dressing hot over medium-low heat. Toss the the dressing with the salad and serve at once.
Tuesday, September 25, 2007
Just So You Know...
My Mom's pie plate has been returned. I meant to call the Harrow Fair Board office to inquire but I never got around to it. Luckily, I had put my Mom's phone number on the bottom of the plate, hoping that whoever bought the pie during the pie auction would return it. Last week the phone call came into my parent's from a woman who didn't know who she was calling but she had a pie plate with their phone number on the bottom. Not surprising in a small town like Harrow, my Mom knew the woman on the other end of the phone. My Mom tried to find out how much my pie had sold for at the pie auction but it remains a mystery, as the woman's daughter purchased several pies that afternoon. Next year I am going to stay at the pie auction until my pie has been sold and I am going to use an aluminum pie plate!
The pumpkin pie has been delivered to the family that sponsored the "Prize-Winning Pumpkin Pie" contest. The kids and I took it over on Friday night and it was really nice to see how excited their family was to have the pie arrive. They were waiting for the "father-in-law" to get there so that he could enjoy his Birthday present. By 8 o'clock the next morning, there was a message on my parent's phone saying that their Grandpa had loved his pie and he had eaten two big pieces straight away. In case you are wondering, the first thing the lady did after she opened the door to me was hand me the $20. Unfortunately, I owed my Dad some money from our shopping trip to Detroit the day before and I had to hand the $20 over to him before we left for home the next morning!
I LOVE the polka-dots on this cake! I wish I could say that it was something I dreamed up but it happens to be Rachel's creation from the chocolate cake recipe she requested from me. I have heard through a very reliable source that the cake was outstanding and that the friends around Rachel's table threw caution to the wind and enjoyed the cake like no other. (ok, those weren't Dionne's words exactly but I can just picture it!) Amazing job on the cake, Rach!
The debate over the two different brands of pumpkin is really heating up. It seems that I am not the only one that takes pumpkin pies seriously. My friend Brenda told me that she only uses E.D. Smith. When asked for a reason, she reminded me that her maiden name was Smith. Hmmm. She has also suggested that we do a blind taste test with both kinds. Sounds like an excellent idea to me! In case you're wondering, Stokely "Pure Pumpkin" contains a mixture of pumpkin and squash, while the E.D. Smith "Pure Pumpkin" contains only pumpkin. A bit of a disappointment for a Stokely fan, but I don't have anything against squash (especially butternut).
One of my Uncles (who shall remain nameless) told me that his favourite pumpkin pie, bar none, is made from pumpkin pie FILLING. I guess it's true, you can pick your friends... Considering I have always been a huge pumpkin fan, I find it heartwarming to hear that people care and are willing to stand up for the pumpkin they like the most.
The pumpkin pie has been delivered to the family that sponsored the "Prize-Winning Pumpkin Pie" contest. The kids and I took it over on Friday night and it was really nice to see how excited their family was to have the pie arrive. They were waiting for the "father-in-law" to get there so that he could enjoy his Birthday present. By 8 o'clock the next morning, there was a message on my parent's phone saying that their Grandpa had loved his pie and he had eaten two big pieces straight away. In case you are wondering, the first thing the lady did after she opened the door to me was hand me the $20. Unfortunately, I owed my Dad some money from our shopping trip to Detroit the day before and I had to hand the $20 over to him before we left for home the next morning!
I LOVE the polka-dots on this cake! I wish I could say that it was something I dreamed up but it happens to be Rachel's creation from the chocolate cake recipe she requested from me. I have heard through a very reliable source that the cake was outstanding and that the friends around Rachel's table threw caution to the wind and enjoyed the cake like no other. (ok, those weren't Dionne's words exactly but I can just picture it!) Amazing job on the cake, Rach!The debate over the two different brands of pumpkin is really heating up. It seems that I am not the only one that takes pumpkin pies seriously. My friend Brenda told me that she only uses E.D. Smith. When asked for a reason, she reminded me that her maiden name was Smith. Hmmm. She has also suggested that we do a blind taste test with both kinds. Sounds like an excellent idea to me! In case you're wondering, Stokely "Pure Pumpkin" contains a mixture of pumpkin and squash, while the E.D. Smith "Pure Pumpkin" contains only pumpkin. A bit of a disappointment for a Stokely fan, but I don't have anything against squash (especially butternut).
One of my Uncles (who shall remain nameless) told me that his favourite pumpkin pie, bar none, is made from pumpkin pie FILLING. I guess it's true, you can pick your friends... Considering I have always been a huge pumpkin fan, I find it heartwarming to hear that people care and are willing to stand up for the pumpkin they like the most.
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