Today is Alan's birthday and in honour of the occasion, I went to work on a beautiful cake. He requested white chocolate, not one of my personal favourites, and as I forgot about his request for liver & onions with lima beans for dinner, I felt I must do my best with the cake. Upping the stakes, I asked our neighbours over for cake and a birthday drink this afternoon.
I chose the "Black & White Chocolate Cake" from the "Baking From My Home To Yours" cookbook by Dorie Greenspan. I made the cake layers this morning and they seemed to turn out ok, maybe a little dry. Then I made a dark chocolate pastry cream (think really good homemade chocolate pudding) to use on two of the layers. Finally, I had to make a white chocolate whipped cream for the very middle of the cake and the icing.
This is where things started to get a little dicey. I melted the white chocolate over simmering water and heated some of the cream in a separate pan. After the cream came to a boil, I poured the cream over the chocolate and let it sit for a minute. Then I gently tried to get the chocolate to come together with the cream. Eventually it did but I was starting to wonder about it, and also about the time that I was running out of.
The recipe said to leave the mixture on the counter until it came to room temperature. It was very important, as anything warmer than room temperature would ruin the whipped cream. Once at room temperature (or was it warmer than it should have been?), I whipped the rest of the whipping cream in my Kitchenaid mixer, just until very soft peaks formed. Then I added the white chocolate-cream mixture to the softly whipped cream. The recipe then calls for you to turn up the speed on the mixer until the whipped cream mixture has stiff peaks. I watched and I watched and I couldn't understand why I wasn't seeing any "peak" action. I kept thinking that maybe just a little longer and the cream would whip up like it usually does.
Then the unthinkable happened. The whipped cream/white chocolate mixture turned to butter before my eyes. I was in shock and it took a minute before I dipped my spoon into the bowl to see if it actually tasted like butter. The curds tasted just like butter, but the whey was a wonderful white chocolatey liquid. I recognized that this was dangerous territory for me, being alone in the house, with a white chocolate mistake staring me in the face. Luckily, I had my wits about me, and I threw most of the mistake into the green bin (recycling for food products). I quickly chose another icing recipe to try, a chocolate malt buttercream, and had the cake assembled well before our neighbours were due to arrive.
Fast forward to cake time with our neighbours, Carmen & Carl, and their three kids. I didn't really enjoy the cake, even though I finished my whole piece (why do I eat things that aren't 100% pleasing to me? It's as if I am afraid of offending the piece of cake in question. Do I need therapy or what!?). The cake turned out to be dry and dull, an unfortunate way to celebrate Alan's birthday, but guess what - it really didn't make a difference to him, or my neighbours, or to me, even. Sometimes, it really is more about the time spent being together, rather than the food. And without flubs now and then, how would I ever learn anything new? Maybe my next project will be making butter - on purpose!
Saturday, January 26, 2008
Monday, January 21, 2008
Lentil & Quinoa Salad with a Ginger-Curry Vinaigrette
I heard about quinoa many years ago when I first moved to Vancouver. My friend Rachel's mom told me about it, after hearing that I was a cook, and I have always meant to try it. For some reason, I had the idea that quinoa would be hard and chewy and ultra-healthy (like wheat berries or millet). Turns out, quinoa turns soft when it is cooked and it will actually turn into a mushy ball if cooked too long. It is a lovely grain and I will be making it a lot more often.
This salad is my suggestion to a group of women in a Bible study in Vancouver. Hello Ladies! My friend Shaila (best friends since grade 2) asked me for a recipe idea for a lunch meeting and this one is a winner. I would suggest also making a bowl of fresh hummus and/or tzatziki and having a basket full of fresh pita or naan. For afterwards, a hot pot of chai (December), and a batch of thinly rolled sugar cookies (December). If you want to have a second salad option, try the carrot & chickpea salad (June). Mmmm... wish I could be there!
Lentil & Quinoa Salad
6 c. cold water (for the lentils)
1 1/2 c. French green lentils (Puy lentils or lentilles de Puy), picked through and rinsed
3 c. cold water (for the quinoa)
1 c. quinoa, picked through and rinsed
3 or 4 medium carrots, peeled and coarsely grated
1/4 c. chopped fresh cilantro
1. Place the 6 c. of water and the lentils in a big saucepan, and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 20-25 minutes, until the lentils are tender but not losing their skins. The best way to test is to bite into one. Drain the lentils well in a colander, and dump them into a big bowl.
2. At the same time you're cooking the lentils, place the 3 cups of water and the quinoa in another big saucepan, and bring them to a boil over high heat. Lower the heat and simmer, uncovered, for 10-15 minutes, until the quinoa looks slightly translucent and as if it has a tail, a spiral separating from the grain. Drain well through a fine sieve or mesh colander, and add to the bowl with the lentils.
3. Add the grated carrots and the chopped cilantro to the bowl. Pour the vinaigrette over the salad, and toss together. Serve it warm, at room temperature, or chilled.
Ginger-Curry Vinaigrette
Juice of 1 lemon
2 T. red wine vinegar
1 T. curry powder
1-inch piece fresh ginger, peeled and finely grated (a rasp works great for this)
1 garlic clove, minced
1 t. salt
A few turns of freshly ground black pepper
1/2 c. olive oil
Whisk all the ingredients together except the olive oil together in a small bowl. Add the olive oil in a slow steady stream, whisking as you go to form an emulsion.
This salad is my suggestion to a group of women in a Bible study in Vancouver. Hello Ladies! My friend Shaila (best friends since grade 2) asked me for a recipe idea for a lunch meeting and this one is a winner. I would suggest also making a bowl of fresh hummus and/or tzatziki and having a basket full of fresh pita or naan. For afterwards, a hot pot of chai (December), and a batch of thinly rolled sugar cookies (December). If you want to have a second salad option, try the carrot & chickpea salad (June). Mmmm... wish I could be there!
Lentil & Quinoa Salad
6 c. cold water (for the lentils)
1 1/2 c. French green lentils (Puy lentils or lentilles de Puy), picked through and rinsed
3 c. cold water (for the quinoa)
1 c. quinoa, picked through and rinsed
3 or 4 medium carrots, peeled and coarsely grated
1/4 c. chopped fresh cilantro
1. Place the 6 c. of water and the lentils in a big saucepan, and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 20-25 minutes, until the lentils are tender but not losing their skins. The best way to test is to bite into one. Drain the lentils well in a colander, and dump them into a big bowl.
2. At the same time you're cooking the lentils, place the 3 cups of water and the quinoa in another big saucepan, and bring them to a boil over high heat. Lower the heat and simmer, uncovered, for 10-15 minutes, until the quinoa looks slightly translucent and as if it has a tail, a spiral separating from the grain. Drain well through a fine sieve or mesh colander, and add to the bowl with the lentils.
3. Add the grated carrots and the chopped cilantro to the bowl. Pour the vinaigrette over the salad, and toss together. Serve it warm, at room temperature, or chilled.
Ginger-Curry Vinaigrette
Juice of 1 lemon
2 T. red wine vinegar
1 T. curry powder
1-inch piece fresh ginger, peeled and finely grated (a rasp works great for this)
1 garlic clove, minced
1 t. salt
A few turns of freshly ground black pepper
1/2 c. olive oil
Whisk all the ingredients together except the olive oil together in a small bowl. Add the olive oil in a slow steady stream, whisking as you go to form an emulsion.
Shepherd's Pie with Caramelized Onions and Cheesy Mash
In honour of having just finished the latest Alexander McCall Smith books, "Love Over Scotland" and "The Careful Use of Compliments", I made this shepherd's pie for Sunday dinner. I don't know for a fact if they eat a lot of shepherd's pie in Scotland, but I am guessing that they might. If you have read any of McCall Smith's books, you will know what I mean when I say that he has a great sense of humour about human nature. So often, while reading one of his books, I have laughed and thought, "Isn't that the truth!".
The 44 Scotland Street series started as a serial novel written in daily episodes in The Scotsman newspaper. It revolves around a group of everyday people living in Edinburgh, and all of their ups and downs. There are now three books in this series and I think a fourth is coming out sometime this year.
I loved the Sunday Philosophy Club series right from the start. The main character is Isabel Dalhousie, an independently wealthy philosopher, living in Edinburgh, who is pretty nosy, and solves little mysteries now and again. I can't do her justice, but she is just the kind of person that I would love to know. And her niece owns a delicatessen where she can go for good food & coffee. A warning: If you decide to read either of the series, make sure you go in order.
Now back to the shepherd's pie. I ordered "Cooking with Shelburne Farms - Food & Stories from Vermont", from the cookbook club (I am trying to make a dent in my obligations to them!). One of the first recipes to catch my eye was this shepherd's pie. They use ground lamb instead of ground beef (they mention that a true shepherd's pie is made with lamb and a cottage pie is made with beef), caramelized onions in both the filling and on top of the potatoes, and cover the top in their own cheddar cheese. It was perfect for a cold, snowy, Sunday dinner.
Take your time caramelizing the onions. You want them to be golden and sweet when they are done. The potato mash is drier than the way I would normally make my mashed potatoes, but this is because of the richness of the lamb and the cheese. And speaking of cheese, I happened to have some leftover Colston Bassett Stilton from Christmas, and I crumbled that on top of the potatoes, along with some 2-year old cheddar. Lucky for us, Colston Bassett Stilton is available in Canada and the US, at better cheese shops. When I was going to cooking school, I did a big project on this exact cheese. I received 100% on that project, and I probably owe most of that mark to the fact that I had a good sized wedge for everyone to try. Check out this unbelievable Stilton at www.nealsyarddairy.co.uk
Shepherd's Pie with Caramelized Onions and Cheesy Mash
For the caramelized onions:
3 T. olive oil
2 lbs. onions, thinly sliced into rounds
1 t. kosher salt
1. In a large heavy-bottomed pan or skillet set over medium heat, heat the olive oil until hot. Add the onions to the pan and turn the heat down to medium-low.
2. Sprinkle the onions with the salt and cook, stirring frequently to make sure they brown evenly, for about 30-40 minutes or until they are completely golden brown and soft. You should have about 1 1/2 c. of onions. Set aside.
For the potato mash:
3 lbs. Yukon gold potatoes, scrubbed but not peeled and cut into 2-inch chunks
4 garlic cloves, peeled and smashed with the flat side of the knife
1 t. kosher salt, plus more to taste
1/4 c. butter
3. Boil the potatoes and garlic in a large pot. Cook until the potatoes break apart easily when poked with a fork. Drain the potatoes and garlic and leave them in the cooking pot. Cover the potatoes with a clean dish towel and let them dry out for about 5 minutes (don't let the potatoes get cold or they will be a gluey mess when you mash them). Add the butter to the pot and use a potato masher to smash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. Set aside.
Make the meat filling and finish the pie:
1 T. olive oil
3 medium carrots, scrubbed, trimmed and finely diced (about 1 1/2 cups)
2 lbs. ground lamb
1 1/2 t. minced fresh thyme leaves
1 t. kosher salt
2 T. all-purpose flour
1 T. tomato paste (use ketchup in a pinch)
2 c. chicken or beef stock
1 c. frozen green peas
1 c. grated cheddar
3/4 c. crumbled Stilton
4. Preheat the oven to 400 degrees. In a large skillet or pan set over med-high heat, heat the olive oil until hot. Add the diced carrots and cook, stirring occasionally, for 5-7 minutes until softened.
5. Add the lamb, thyme, and salt, and cook, stirring occasionally, for 8-10 minutes until the meat is no longer pink. Carefully pour off all the fat and discard. Sprinkle the flour over the lamb and cook for one minute, stirring. Then stir in the tomato paste and cook, stirring, for 2 minutes longer. Pour in the stock, along with 1 cup of caramelized onions and the green peas. Increase the heat slightly and simmer for 2-3 minutes, until the gravy thickens slightly.
6. Spread the lamb into a 9x13 baking dish. Spread the potatoes on top. Scatter the remaining caramelized onions over the potatoes, and then sprinkle the cheeses on top of that. Bake until the top is golden and crusty, about 20 minutes.
*I made mine earlier during the day and cooked it at 375 degrees for around 45 minutes or so. I had already sprinkled the cheeses on top so I covered the whole thing with a piece of tin foil that was sprayed with Pam. When it was close to being finished, I pulled the tin foil off and let the cheese get nice and bubbly.
*I served the shepherd's pie with a green salad and a loaf of homemade crusty olive & thyme bread. I'll save that recipe for another time!
The 44 Scotland Street series started as a serial novel written in daily episodes in The Scotsman newspaper. It revolves around a group of everyday people living in Edinburgh, and all of their ups and downs. There are now three books in this series and I think a fourth is coming out sometime this year.
I loved the Sunday Philosophy Club series right from the start. The main character is Isabel Dalhousie, an independently wealthy philosopher, living in Edinburgh, who is pretty nosy, and solves little mysteries now and again. I can't do her justice, but she is just the kind of person that I would love to know. And her niece owns a delicatessen where she can go for good food & coffee. A warning: If you decide to read either of the series, make sure you go in order.
Now back to the shepherd's pie. I ordered "Cooking with Shelburne Farms - Food & Stories from Vermont", from the cookbook club (I am trying to make a dent in my obligations to them!). One of the first recipes to catch my eye was this shepherd's pie. They use ground lamb instead of ground beef (they mention that a true shepherd's pie is made with lamb and a cottage pie is made with beef), caramelized onions in both the filling and on top of the potatoes, and cover the top in their own cheddar cheese. It was perfect for a cold, snowy, Sunday dinner.
Take your time caramelizing the onions. You want them to be golden and sweet when they are done. The potato mash is drier than the way I would normally make my mashed potatoes, but this is because of the richness of the lamb and the cheese. And speaking of cheese, I happened to have some leftover Colston Bassett Stilton from Christmas, and I crumbled that on top of the potatoes, along with some 2-year old cheddar. Lucky for us, Colston Bassett Stilton is available in Canada and the US, at better cheese shops. When I was going to cooking school, I did a big project on this exact cheese. I received 100% on that project, and I probably owe most of that mark to the fact that I had a good sized wedge for everyone to try. Check out this unbelievable Stilton at www.nealsyarddairy.co.uk
Shepherd's Pie with Caramelized Onions and Cheesy Mash
For the caramelized onions:
3 T. olive oil
2 lbs. onions, thinly sliced into rounds
1 t. kosher salt
1. In a large heavy-bottomed pan or skillet set over medium heat, heat the olive oil until hot. Add the onions to the pan and turn the heat down to medium-low.
2. Sprinkle the onions with the salt and cook, stirring frequently to make sure they brown evenly, for about 30-40 minutes or until they are completely golden brown and soft. You should have about 1 1/2 c. of onions. Set aside.
For the potato mash:
3 lbs. Yukon gold potatoes, scrubbed but not peeled and cut into 2-inch chunks
4 garlic cloves, peeled and smashed with the flat side of the knife
1 t. kosher salt, plus more to taste
1/4 c. butter
3. Boil the potatoes and garlic in a large pot. Cook until the potatoes break apart easily when poked with a fork. Drain the potatoes and garlic and leave them in the cooking pot. Cover the potatoes with a clean dish towel and let them dry out for about 5 minutes (don't let the potatoes get cold or they will be a gluey mess when you mash them). Add the butter to the pot and use a potato masher to smash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. Set aside.
Make the meat filling and finish the pie:
1 T. olive oil
3 medium carrots, scrubbed, trimmed and finely diced (about 1 1/2 cups)
2 lbs. ground lamb
1 1/2 t. minced fresh thyme leaves
1 t. kosher salt
2 T. all-purpose flour
1 T. tomato paste (use ketchup in a pinch)
2 c. chicken or beef stock
1 c. frozen green peas
1 c. grated cheddar
3/4 c. crumbled Stilton
4. Preheat the oven to 400 degrees. In a large skillet or pan set over med-high heat, heat the olive oil until hot. Add the diced carrots and cook, stirring occasionally, for 5-7 minutes until softened.
5. Add the lamb, thyme, and salt, and cook, stirring occasionally, for 8-10 minutes until the meat is no longer pink. Carefully pour off all the fat and discard. Sprinkle the flour over the lamb and cook for one minute, stirring. Then stir in the tomato paste and cook, stirring, for 2 minutes longer. Pour in the stock, along with 1 cup of caramelized onions and the green peas. Increase the heat slightly and simmer for 2-3 minutes, until the gravy thickens slightly.
6. Spread the lamb into a 9x13 baking dish. Spread the potatoes on top. Scatter the remaining caramelized onions over the potatoes, and then sprinkle the cheeses on top of that. Bake until the top is golden and crusty, about 20 minutes.
*I made mine earlier during the day and cooked it at 375 degrees for around 45 minutes or so. I had already sprinkled the cheeses on top so I covered the whole thing with a piece of tin foil that was sprayed with Pam. When it was close to being finished, I pulled the tin foil off and let the cheese get nice and bubbly.
*I served the shepherd's pie with a green salad and a loaf of homemade crusty olive & thyme bread. I'll save that recipe for another time!
Friday, January 18, 2008
Maple Baked Beans
When I think of baked beans, I think of beans out of the can, maybe doctored up with some condiments. When I saw this recipe in the Barefoot Contessa's "At Home" cookbook, I was intrigued. Baked beans have never interested me much before, but after looking at the recipe and the picture that went along with it, I knew I had to try them.
They turned out to be delicious. And Alan loved them, which you might think was a given being all the good food that is made in my kitchen (yes, there are some disasters in my kitchen and I promise I will write more about those in the future). But Alan is somewhat picky, and just when I think I have made something out-of-this-world, Alan will snub it. This doesn't sit well with me, as you can imagine! With these baked beans, he was so enthusiastic, he ended up eating them three nights in a row. Usually, he "isn't into leftovers" (his words exactly...).
Beside the recipe in the "At Home" cookbook, there is a small picture of a pound of bacon with a knife. In the background is an empty package, presumably from the bacon, with Niman Ranch printed on it. For a few minutes, I thought this was the bacon that Zingerman's uses on all of their sandwiches, and I started to reminisce. I quickly did some research and realized I was thinking about "Nueske's Applewood Smoked Bacon".
When I did my short stint at Zingerman's Delicatessen in Ann Arbor, Michigan, I worked the early morning shift, starting at 6am. One of the first items on the "mise en place" every day was baking the applewood smoked bacon, for all of the sandwiches that have bacon on them (check out Zingerman's sandwich menu to see what I am talking about).
http://www.zingermansdeli.com/content/pages/menu.php)
It was impossible not to eat at least one piece of bacon every time I worked. Sometimes more. There was something so special and delicious about this bacon, it is worth the trip to Ann Arbor. Check it out at Nueske's website or from THE food mecca, Zingerman's...
www.nueskes.com
www.zingermans.com
If you need directions to the famous deli, just let me know and I'd love to be your personal navigator! Zingerman's serves applewood-smoked baked beans and it's too bad I didn't get that recipe during my time there. The next time I get my paws on some of Nueske's applewood-smoked bacon, I am going to make these maple baked beans and turn it into my own version of applewood-smoked baked beans. Until that time, I will just use the best bacon that I can find.
Maple Baked Beans
1 lb. dry red kidney beans
1 large yellow onion, cut in eighths
1 bay leaf
6 whole black peppercorns
3/4 c. pure maple syrup
1/2 c. ketchup
1 T. Chinese chili paste
1 T. grated fresh ginger
1 t. kosher salt
5 oz. thick-cut smoked bacon, cubed
1. Soak beans in a large bowl filled with lots of cold water. Cover with plastic wrap and refrigerate overnight. Drain and rinse the beans and then drain again.
2. Place the beans in a large pot with 2 litres (8 cups) of water, the onion slices, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skins start to peel off, they're done. This really works! Drain the beans, reserving the cooking liquid.
3. Preheat the oven to 225 degrees. In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 5 minutes.
4. Transfer the beans to a large pot that will fit in your oven. Push half the bacon into the beans and place the rest on top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally and if the beans are too dry, add 1/2 cup more of the cooking liquid. When the beans are done, remove the bay leaf. Serve hot.
They turned out to be delicious. And Alan loved them, which you might think was a given being all the good food that is made in my kitchen (yes, there are some disasters in my kitchen and I promise I will write more about those in the future). But Alan is somewhat picky, and just when I think I have made something out-of-this-world, Alan will snub it. This doesn't sit well with me, as you can imagine! With these baked beans, he was so enthusiastic, he ended up eating them three nights in a row. Usually, he "isn't into leftovers" (his words exactly...).
Beside the recipe in the "At Home" cookbook, there is a small picture of a pound of bacon with a knife. In the background is an empty package, presumably from the bacon, with Niman Ranch printed on it. For a few minutes, I thought this was the bacon that Zingerman's uses on all of their sandwiches, and I started to reminisce. I quickly did some research and realized I was thinking about "Nueske's Applewood Smoked Bacon".
When I did my short stint at Zingerman's Delicatessen in Ann Arbor, Michigan, I worked the early morning shift, starting at 6am. One of the first items on the "mise en place" every day was baking the applewood smoked bacon, for all of the sandwiches that have bacon on them (check out Zingerman's sandwich menu to see what I am talking about).
http://www.zingermansdeli.com/content/pages/menu.php)
It was impossible not to eat at least one piece of bacon every time I worked. Sometimes more. There was something so special and delicious about this bacon, it is worth the trip to Ann Arbor. Check it out at Nueske's website or from THE food mecca, Zingerman's...
www.nueskes.com
www.zingermans.com
If you need directions to the famous deli, just let me know and I'd love to be your personal navigator! Zingerman's serves applewood-smoked baked beans and it's too bad I didn't get that recipe during my time there. The next time I get my paws on some of Nueske's applewood-smoked bacon, I am going to make these maple baked beans and turn it into my own version of applewood-smoked baked beans. Until that time, I will just use the best bacon that I can find.
Maple Baked Beans
1 lb. dry red kidney beans
1 large yellow onion, cut in eighths
1 bay leaf
6 whole black peppercorns
3/4 c. pure maple syrup
1/2 c. ketchup
1 T. Chinese chili paste
1 T. grated fresh ginger
1 t. kosher salt
5 oz. thick-cut smoked bacon, cubed
1. Soak beans in a large bowl filled with lots of cold water. Cover with plastic wrap and refrigerate overnight. Drain and rinse the beans and then drain again.
2. Place the beans in a large pot with 2 litres (8 cups) of water, the onion slices, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skins start to peel off, they're done. This really works! Drain the beans, reserving the cooking liquid.
3. Preheat the oven to 225 degrees. In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 5 minutes.
4. Transfer the beans to a large pot that will fit in your oven. Push half the bacon into the beans and place the rest on top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally and if the beans are too dry, add 1/2 cup more of the cooking liquid. When the beans are done, remove the bay leaf. Serve hot.
Sunday, January 13, 2008
Homemade Shake & Bake Chicken
I remember eating a lot of Shake & Bake chicken when I was growing up. And I remember loving it. Now that I am feeding my own family, I have never thought of buying a Shake & Bake mix for dinner but when I saw a homemade version in Bonnie Stern's "The Best of Heart Smart Cooking", I didn't hesitate. This recipe isn't glitzy, but it is good. And on a weekday night, that is what really counts.
This cookbook by Bonnie Stern is destined to be a true classic. It is right up there with my "Best of Canadian Living Cookbook" in terms of being full of consistent, flavourful recipes and having lots of Canadian content. The world needs more Canadian content, don't you think?!
The great thing about this recipe is it's flexibility. If you are having more people for dinner, just add more chicken. If you don't have any dry mustard, don't worry about it. Sometimes I put the minced garlic in the buttermilk or OJ, and sometimes I don't . I have used both the OJ and the milk, and depending on the amount of chicken, I sometimes add a bit more to cover the chicken.
Homemade Shake & Bake Chicken
3 chicken legs & 3 thighs, cut apart if not already separated
1/2 c. buttermilk or orange juice
2 garlic cloves, minced
1 c. dry bread crumbs (I have used Saltine cracker crumbs and also fresh bread crumbs. Whatever you have will work.)
2 T. cornmeal
1 T. paprika, use smoked paprika if have it
1 T. sugar
1/2 t. chili powder
1 t. salt
1 t. dry mustard
1 t. ground cumin
1. Preheat oven to 350 degrees. Wash and dry the chicken pieces and toss with the buttermilk (or OJ) and garlic. Marinate for at least 10 minutes.
2. While the chicken is marinating, combine all the dry ingredients in a large Ziploc bag.
3. Shake the excess liquid off the chicken and add it one piece at a time to the plastic bag. Shake until completely coated and place on a parchment lined baking sheet.
4. Bake for 40 to 45 minutes, or until cooked through, brown and crisp. Serves two adults and two kids with leftovers - sometimes.
This cookbook by Bonnie Stern is destined to be a true classic. It is right up there with my "Best of Canadian Living Cookbook" in terms of being full of consistent, flavourful recipes and having lots of Canadian content. The world needs more Canadian content, don't you think?!
The great thing about this recipe is it's flexibility. If you are having more people for dinner, just add more chicken. If you don't have any dry mustard, don't worry about it. Sometimes I put the minced garlic in the buttermilk or OJ, and sometimes I don't . I have used both the OJ and the milk, and depending on the amount of chicken, I sometimes add a bit more to cover the chicken.
Homemade Shake & Bake Chicken
3 chicken legs & 3 thighs, cut apart if not already separated
1/2 c. buttermilk or orange juice
2 garlic cloves, minced
1 c. dry bread crumbs (I have used Saltine cracker crumbs and also fresh bread crumbs. Whatever you have will work.)
2 T. cornmeal
1 T. paprika, use smoked paprika if have it
1 T. sugar
1/2 t. chili powder
1 t. salt
1 t. dry mustard
1 t. ground cumin
1. Preheat oven to 350 degrees. Wash and dry the chicken pieces and toss with the buttermilk (or OJ) and garlic. Marinate for at least 10 minutes.
2. While the chicken is marinating, combine all the dry ingredients in a large Ziploc bag.
3. Shake the excess liquid off the chicken and add it one piece at a time to the plastic bag. Shake until completely coated and place on a parchment lined baking sheet.
4. Bake for 40 to 45 minutes, or until cooked through, brown and crisp. Serves two adults and two kids with leftovers - sometimes.
Thursday, January 10, 2008
Cheesy Tuna on English Muffins
My Dad has requested that I put my tuna melt recipe on "The Good Egg Blog" almost since the beginning. This being his birthday, and it also being a very special birthday at that (did I already mention that he is 70 years young today???), I have decided to give him this gift. The recipe that was given to me by his Mom, Grandma McDonald, was a perfect lunch dish and she made this for us often.
I have found tuna melts to be a great lunch dish for my kids. However, keep this in mind if you are making tuna melts for company: not everyone likes tuna and I really like my own, but not necessarily anyone else's. Last spring, my parents had my cousin and her fiance over for lunch. When I called my Mom that morning, I asked her what she was making for lunch. "Tuna melts," was her answer and I groaned. How did she know that either of them even liked tuna? When I spoke to her later that day, she admitted that my cousin's fiance did not like tuna. I am sure he was starving by the time they peeled out of the drive, making for the nearest Tim Horton's. (not a quick drive from my parent's house!)
I have my own way of making tuna melts these days. I add cornichon pickles, dill pickles, and green onions. I also use more tuna and less mayo. I top the melts with my favourite stand-by, Balderson Cheddar. I really like both of these tuna melts and I won't make my Dad pick his favourite, especially on his Birthday! Happy Birthday Dad!
Cheesy Tuna on English Muffins
1 can of tuna, drained and flaked
1 c. finely shredded Swiss cheese
1/2 c. mayonnaise
1 T. lemon juice
1/4 t. Worcestershire sauce
1/8 t. Tabasco sauce
6 English muffins, split & lightly toasted (or use hamburg buns*)
Mix together tuna, 3/4 c. cheese, mayonnaise, lemon juice, Worcestershire sauce & Tabasco sauce. Spread 1 1/2 T. of filling on each muffin. Sprinkle each with cheese and paprika. Broil about 3" from source of heat for 2-3 minutes or until cheese is melted and bubbly.
From Grandma McDonald
*My husband Alan has mocked me over the years for calling hamburgers, hamburgs. I am wondering if this is a Canadian small-town word or strictly a Southern Ontario colloquialism?
I have found tuna melts to be a great lunch dish for my kids. However, keep this in mind if you are making tuna melts for company: not everyone likes tuna and I really like my own, but not necessarily anyone else's. Last spring, my parents had my cousin and her fiance over for lunch. When I called my Mom that morning, I asked her what she was making for lunch. "Tuna melts," was her answer and I groaned. How did she know that either of them even liked tuna? When I spoke to her later that day, she admitted that my cousin's fiance did not like tuna. I am sure he was starving by the time they peeled out of the drive, making for the nearest Tim Horton's. (not a quick drive from my parent's house!)
I have my own way of making tuna melts these days. I add cornichon pickles, dill pickles, and green onions. I also use more tuna and less mayo. I top the melts with my favourite stand-by, Balderson Cheddar. I really like both of these tuna melts and I won't make my Dad pick his favourite, especially on his Birthday! Happy Birthday Dad!
Cheesy Tuna on English Muffins
1 can of tuna, drained and flaked
1 c. finely shredded Swiss cheese
1/2 c. mayonnaise
1 T. lemon juice
1/4 t. Worcestershire sauce
1/8 t. Tabasco sauce
6 English muffins, split & lightly toasted (or use hamburg buns*)
Mix together tuna, 3/4 c. cheese, mayonnaise, lemon juice, Worcestershire sauce & Tabasco sauce. Spread 1 1/2 T. of filling on each muffin. Sprinkle each with cheese and paprika. Broil about 3" from source of heat for 2-3 minutes or until cheese is melted and bubbly.
From Grandma McDonald
*My husband Alan has mocked me over the years for calling hamburgers, hamburgs. I am wondering if this is a Canadian small-town word or strictly a Southern Ontario colloquialism?
Monday, January 7, 2008
Ribollita Soup
I had thought about making the Barefoot Contessa's Ribollita for a while. Then I heard a friend of mine say that not only did she make it, it turned out to be the best soup she had ever made. I quickly assembled all of the ingredients and made it as soon as I could. Since then, I have made it three times and it has become one of my all-time favourite soups. The recipe is in the "Barefoot Contessa At Home" cookbook. When this cookbook first came out, I was underwhelmed but since then, I have made several recipes from this book and as usual, Ina doesn't disappoint.
Ribollita is an Italian soup that was created to use up leftover vegetables and bread. I have never actually used bread in this soup but I am sure it would make an even more substantial meal. I think if I were to use bread in this soup, it would soak up all of the broth, and with all of the ingredients in this, there isn't a lot of broth to begin with. I have added a Parmesan cheese rind or two, when I have them. I buy a big chunk of Parmigiana Reggiano at Costco and I grate it up and freeze it in litre containers. The last one I did made almost 10 cups of grated Parmesan. Then I keep the hard rinds and put them in the freezer. I throw a couple into the pot when I am making spaghetti sauce and now I also use them in this soup.
Kale is one of the most nutritious vegetables you can get and I am always looking for interesting, tasty ways to prepare it. One of the reasons I love this soup is because of the kale. I found some really nice looking kale yesterday at the Clean Food Connection and brought it home, washed it, and then chopped it in the food processor. It is chopped quite fine and I can use this in many things without anyone really noticing. Sometimes I add it to the kid's smoothies in the morning and they have no idea, drinking it down like any other smoothie. I am no Jessica Seinfeld, but yes, I am a mean mother.
There are a few other things that I have learned since making this soup. I thought that 1/4 lb. of pancetta didn't seem like much so for one of the batches, I used a half pound. I think it was too much of a good thing and I preferred the pancetta to be more of a background ingredient. I have also substituted the fresh basil with frozen pesto from the summertime, and even left the basil out altogether. Whatever works for you will be fine. This soup definitely improves with age and I can't guarantee that your kids will like it, but most adults will more than likely be very happy to sit down to a meal of this. This soup tastes great with fresh cornbread, hot out of the oven. (see November 1, 2007)
Ribollita
1/2 lb. dried white beans, such as Great Northern or cannellini
kosher salt
1/4 c. good olive oil, plus extra for serving
1/4 lb. large-diced pancetta or smoked bacon
2 c. chopped yellow onions (2 onions)
1 c. chopped carrots (3 carrots)
1 c. chopped celery (3 stalks)
3 T. minced garlic (6 cloves)
1 t. freshly ground black pepper
1/4 t. crushed red pepper flakes
1 - 28oz. can Italian plum tomatoes in puree, chopped
1 bunch of kale, washed and chopped
1/2 c. chopped fresh basil leaves
6 c. chicken stock, preferably homemade
1 or 2 pieces of Parmigiana Reggiano rind, if you have any
1/2 c. freshly grated Parmesan cheese, for serving
1. In a large bowl, cover the beans with cold water by at least 1 inch and cover with plastic wrap. Allow to soak overnight in the fridge.
2. Drain the beans, place them in a large pot with 8 cups water, and bring them to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
3. Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 T. of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7-10 minutes.
4. Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup, along with the cheese rinds if you have any, and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
5. Taste for seasoning and serve hot in large bowls with a sprinkling of Parmesan cheese and drizzled with olive oil. Don't eat the cheese rinds. Just leave them in the soup pot and they will continue to flavour the soup each time you reheat it.
Ribollita is an Italian soup that was created to use up leftover vegetables and bread. I have never actually used bread in this soup but I am sure it would make an even more substantial meal. I think if I were to use bread in this soup, it would soak up all of the broth, and with all of the ingredients in this, there isn't a lot of broth to begin with. I have added a Parmesan cheese rind or two, when I have them. I buy a big chunk of Parmigiana Reggiano at Costco and I grate it up and freeze it in litre containers. The last one I did made almost 10 cups of grated Parmesan. Then I keep the hard rinds and put them in the freezer. I throw a couple into the pot when I am making spaghetti sauce and now I also use them in this soup.
Kale is one of the most nutritious vegetables you can get and I am always looking for interesting, tasty ways to prepare it. One of the reasons I love this soup is because of the kale. I found some really nice looking kale yesterday at the Clean Food Connection and brought it home, washed it, and then chopped it in the food processor. It is chopped quite fine and I can use this in many things without anyone really noticing. Sometimes I add it to the kid's smoothies in the morning and they have no idea, drinking it down like any other smoothie. I am no Jessica Seinfeld, but yes, I am a mean mother.
There are a few other things that I have learned since making this soup. I thought that 1/4 lb. of pancetta didn't seem like much so for one of the batches, I used a half pound. I think it was too much of a good thing and I preferred the pancetta to be more of a background ingredient. I have also substituted the fresh basil with frozen pesto from the summertime, and even left the basil out altogether. Whatever works for you will be fine. This soup definitely improves with age and I can't guarantee that your kids will like it, but most adults will more than likely be very happy to sit down to a meal of this. This soup tastes great with fresh cornbread, hot out of the oven. (see November 1, 2007)
Ribollita
1/2 lb. dried white beans, such as Great Northern or cannellini
kosher salt
1/4 c. good olive oil, plus extra for serving
1/4 lb. large-diced pancetta or smoked bacon
2 c. chopped yellow onions (2 onions)
1 c. chopped carrots (3 carrots)
1 c. chopped celery (3 stalks)
3 T. minced garlic (6 cloves)
1 t. freshly ground black pepper
1/4 t. crushed red pepper flakes
1 - 28oz. can Italian plum tomatoes in puree, chopped
1 bunch of kale, washed and chopped
1/2 c. chopped fresh basil leaves
6 c. chicken stock, preferably homemade
1 or 2 pieces of Parmigiana Reggiano rind, if you have any
1/2 c. freshly grated Parmesan cheese, for serving
1. In a large bowl, cover the beans with cold water by at least 1 inch and cover with plastic wrap. Allow to soak overnight in the fridge.
2. Drain the beans, place them in a large pot with 8 cups water, and bring them to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
3. Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 T. of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7-10 minutes.
4. Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup, along with the cheese rinds if you have any, and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
5. Taste for seasoning and serve hot in large bowls with a sprinkling of Parmesan cheese and drizzled with olive oil. Don't eat the cheese rinds. Just leave them in the soup pot and they will continue to flavour the soup each time you reheat it.
Wednesday, January 2, 2008
Happy Happy New Year!
I have a feeling that 2008 is going to be a really good year for food. The letter below, from Bob at the Clean Food Connection, has started it off on the right foot.
Hi Moira,
I have great news for you. At the last minute the landlady offered us a lower rent for the next six months at our store in Mt. Albert to give us a chance to build the business here into a viable enterprise. And we have decided to take her up on that offer. As a result we will be staying here for at least 6 months and hopefully a lot longer than that if we can develop the local support we need to continue to operate a store here. Thank you very much for your touching story about our store. We very much appreciate the loyalty we have received from folks like you and it broke our hearts to have to close our store here. However, perhaps with continued support from you and others we can find new customers and keep our store in Mt. Albert open over the long haul. Any ideas or suggestions you might have in this regard would be greatly appreciated. In the meantime, to celebrate our staying here, we are having a Grand Re-Opening Sale this coming Thursday, Friday and Saturday at our Mt. Albert store only. 10% off everything in the store for these 3 days only ~ while stock and supplies last. Please spread the word to your friends and neighbours. Look forward to seeing you at the store soon. We will bring in your milk again next week - hope that's okay. Thanks again for caring so much about what we are trying to do here. Yours ~ Bob Burrows @ clean food
Was I ever thrilled to receive this email! We have been given a second chance to help the Clean Food Connection succeed and I am going to try my best to get the word out there.
We had a lovely Christmas with lots of great food. I soaked our farm fresh turkey in a brine for about 24 hours before I put it in the oven. Nigella Lawson was the inspiration for that. She claimed that by soaking the turkey in a brine of water, salt, sugar, onion, orange, and various spices, you would end up with the juiciest of turkeys. The turkey ended up being wonderfully juicy and I would definitely do it that way again. My brother-in-law, Jake, cut the turkey up into manageable pieces and then we roasted the turkey for a much shorter time. We had turkey stock on the stove for most of the afternoon and evening. You might find the absence of stuffing in the bird a travesty, but my Mom made her stuffing in the crock pot and it was still very good. (picture is of myself and my sister Lori)
We also enjoyed the Barefoot Contessa's Spinach Gratin and Smashed Sweet Potatoes with Apples, both recipes from her "Parties" cookbook. In the afternoon, we had fresh oysters, among other things, and the Barefoot Contessa's Mignonette from "Barefoot in Paris" was wonderful (a vinegar mixture with shallots, fresh dill and chives, etc., for spooning into your oyster shell just before devouring it). For Christmas dessert, Lori used up her stash of frozen passion fruit by making passion fruit curd from Nigella's "Feast" cookbook. I made meringue nests and then whipped up some organic cream. By that time, I don't think we had the energy, but I thought about sprinkling pomegranate seeds on top.
Soul & Oscar, or "the Hounds" as we affectionately call them, gave me a Japanese water stone for sharpening our knives. Included with the gift was a gadget which holds the knife in place at the right angle to ensure the best edge. We have yet to sharpen anything but I am one step closer to having beautiful knives once more. Their gift was purchased online from Lee Valley. Such thoughtful dogs!
In 2008, I have a few trips planned that will keep me hopping with lots of food adventures. In February, I am off to New York City for a weekend of feasting and fun with my cousin Beth. In April, it is back to Vancouver Island for the 2nd Bi-Annual Girl's Weekend. In May, our whole family is heading to Newport, Rhode Island for the wedding of my cousin, Beth. So you see, this year really is shaping up to be something of a hum-dinger in the way of food!
As for blog business, I have decided to start replying to comments on the blog. I am sorry that I haven't done this sooner, but a lot of times I would email whoever left the comment directly and continue the conversation that way. Please feel free to leave comments and chances are I will now respond to them!
There seems to have been an issue about locating past recipes quickly and without having to scroll through every single recipe to find the one you're looking for. I have changed the blog so that when you see the past months on the right-hand side of the page, click on the little arrow and it will display every recipe from that particular month. Much more convenient.
Most of all, I want to continue trying new recipes and revisiting old ones, pouring through my cookbook collection, and writing about food just as I am thinking about it in my head. Thank you for reading "The Good Egg Blog" and I look forward to sharing many more recipes and stories with you in the year ahead!
Hi Moira,
I have great news for you. At the last minute the landlady offered us a lower rent for the next six months at our store in Mt. Albert to give us a chance to build the business here into a viable enterprise. And we have decided to take her up on that offer. As a result we will be staying here for at least 6 months and hopefully a lot longer than that if we can develop the local support we need to continue to operate a store here. Thank you very much for your touching story about our store. We very much appreciate the loyalty we have received from folks like you and it broke our hearts to have to close our store here. However, perhaps with continued support from you and others we can find new customers and keep our store in Mt. Albert open over the long haul. Any ideas or suggestions you might have in this regard would be greatly appreciated. In the meantime, to celebrate our staying here, we are having a Grand Re-Opening Sale this coming Thursday, Friday and Saturday at our Mt. Albert store only. 10% off everything in the store for these 3 days only ~ while stock and supplies last. Please spread the word to your friends and neighbours. Look forward to seeing you at the store soon. We will bring in your milk again next week - hope that's okay. Thanks again for caring so much about what we are trying to do here. Yours ~ Bob Burrows @ clean food
Was I ever thrilled to receive this email! We have been given a second chance to help the Clean Food Connection succeed and I am going to try my best to get the word out there.
We had a lovely Christmas with lots of great food. I soaked our farm fresh turkey in a brine for about 24 hours before I put it in the oven. Nigella Lawson was the inspiration for that. She claimed that by soaking the turkey in a brine of water, salt, sugar, onion, orange, and various spices, you would end up with the juiciest of turkeys. The turkey ended up being wonderfully juicy and I would definitely do it that way again. My brother-in-law, Jake, cut the turkey up into manageable pieces and then we roasted the turkey for a much shorter time. We had turkey stock on the stove for most of the afternoon and evening. You might find the absence of stuffing in the bird a travesty, but my Mom made her stuffing in the crock pot and it was still very good. (picture is of myself and my sister Lori)We also enjoyed the Barefoot Contessa's Spinach Gratin and Smashed Sweet Potatoes with Apples, both recipes from her "Parties" cookbook. In the afternoon, we had fresh oysters, among other things, and the Barefoot Contessa's Mignonette from "Barefoot in Paris" was wonderful (a vinegar mixture with shallots, fresh dill and chives, etc., for spooning into your oyster shell just before devouring it). For Christmas dessert, Lori used up her stash of frozen passion fruit by making passion fruit curd from Nigella's "Feast" cookbook. I made meringue nests and then whipped up some organic cream. By that time, I don't think we had the energy, but I thought about sprinkling pomegranate seeds on top.
Soul & Oscar, or "the Hounds" as we affectionately call them, gave me a Japanese water stone for sharpening our knives. Included with the gift was a gadget which holds the knife in place at the right angle to ensure the best edge. We have yet to sharpen anything but I am one step closer to having beautiful knives once more. Their gift was purchased online from Lee Valley. Such thoughtful dogs!In 2008, I have a few trips planned that will keep me hopping with lots of food adventures. In February, I am off to New York City for a weekend of feasting and fun with my cousin Beth. In April, it is back to Vancouver Island for the 2nd Bi-Annual Girl's Weekend. In May, our whole family is heading to Newport, Rhode Island for the wedding of my cousin, Beth. So you see, this year really is shaping up to be something of a hum-dinger in the way of food!
As for blog business, I have decided to start replying to comments on the blog. I am sorry that I haven't done this sooner, but a lot of times I would email whoever left the comment directly and continue the conversation that way. Please feel free to leave comments and chances are I will now respond to them!
There seems to have been an issue about locating past recipes quickly and without having to scroll through every single recipe to find the one you're looking for. I have changed the blog so that when you see the past months on the right-hand side of the page, click on the little arrow and it will display every recipe from that particular month. Much more convenient.
Most of all, I want to continue trying new recipes and revisiting old ones, pouring through my cookbook collection, and writing about food just as I am thinking about it in my head. Thank you for reading "The Good Egg Blog" and I look forward to sharing many more recipes and stories with you in the year ahead!
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