McCann's Quick Cooking Oatmeal has turned out to be one of my favourite ingredients lately. I use it for the Maple Oatmeal Scones, amongst other things. On the McCann's box, there is a recipe for Oatmeal Pancakes that is excellent. The pancakes are tender and moist, and I have been making them over and over again.
I always make my pancakes in my Le Crueset cast iron frying pan. I think this is part of the secret. The pan is practically no stick, as I never wash it with soap, and I use either rice bran oil, grape seed oil or sunflower oil in combination with butter. Once the oil is nice and hot, I drop the pancake batter into the pan and the outside gets nice and crispy, almost fritterish. Sometimes I add fresh/frozen Harrow blueberries or raspberries, or small diced apple or even sliced fresh peaches; all depends on my mood and the season!
McCann's Oatmeal Pancakes
1 1/4 c. McCann's Quick Cooking Oatmeal
1 c. plain yogurt
1 c. low fat milk
1 t. honey or sugar
1/4 c. all purpose flour
1/4 c. whole wheat flour
1 t. baking soda
1 t. salt (kosher or sea salt preferably)
2 large eggs, beaten
1/4 c. chopped walnuts (optional and I have never added them)
1. In a large bowl, combine oats, plain yogurt, milk, and honey. Stir in flours, baking soda, and salt. Add beaten eggs and mix well. Batter will be thick.
2. Heat a large non-stick skillet or griddle over medium heat. Spoon about 1/4 c. batter onto hot pan or griddle for each pancake. Cook until bottoms are browned and bubbles on top start to pop, about 3 minutes. Flip and cook until other sides are browned, about 2 minutes. Repeat with remaining batter. Add additional milk if batter becomes too thick. Serve hot with maple syrup or fresh fruit. Makes approximately 12 pancakes.
*This morning I am heating up the left over pancakes from yesterday in the toaster. Almost as good as fresh!
*The temperature of the pan is crucial. Too hot and the pancake burns and doesn't cook through. Too cool and the batter soaks up the oil and/or butter. Watch your pancakes carefully.
*I found my Le Crueset pan at Winners a few years ago. Keep your eyes peeled for one at your local Winners as they are very expensive in a regular kitchen store.
Tuesday, August 21, 2007
My "IN" at Dean & Deluca
Last year, Lori & I visited NYC and our cousin Beth for the first time. Our weekend was filled with everything FOOD! Our first stop, after having an excellent lunch of oysters and "moules & frites" at Balthazar, was to the world renowned food store, Dean & Deluca.
The store was sensory overload and a dream come true for food lovers. Little did we know that cousin Beth would be working for them one day. Well, her day has come and Beth is starting her new job at Dean Deluca in early September. In a twist almost too good to be true, Beth's new job is "food forager" for the exceptional emporium. She will be going around the globe, searching out the best in food that the world has to offer.
We are very happy for her success and look forward to living vicariously through her in all things "food"! Congrats Uncle Beth!
The store was sensory overload and a dream come true for food lovers. Little did we know that cousin Beth would be working for them one day. Well, her day has come and Beth is starting her new job at Dean Deluca in early September. In a twist almost too good to be true, Beth's new job is "food forager" for the exceptional emporium. She will be going around the globe, searching out the best in food that the world has to offer.
We are very happy for her success and look forward to living vicariously through her in all things "food"! Congrats Uncle Beth!
Sunday, August 12, 2007
Summer Wheatberry Salad
So far this summer, I haven't been doing a lot of cooking that I think is worthy of documenting. There have been some exceptions and my Father-in-Law's Birthday dinner was one. I like to try and impress Max as he doesn't give out compliments easily.
Two days before, I found a fantastic looking leg of lamb that was already de-boned. Our new town, Mount Albert, hasn't got much but we do have an organic grocery store called "The Clean Food Connection". They have excellent meat and veggies and we have our favourite milk ordered in weekly. When I saw the lamb, I knew exactly what I would do with it. I marinated it for the next two days in plain organic yogurt, olive oil, lemon juice and zest, and fresh rosemary. I used the recipe from the Barefoot Contessa's Parties Cookbook. It turned out beautifully, cooked on the charcoal BBQ for about 45 minutes.
For a dish to accompany the lamb, I baked some sliced eggplant and then spooned a simple vinaigrette over the slices while they were still warm. The recipe came out of a magazine called "The Best of Fine Cooking: Fresh" from the Spring/Summer Issue. Also from that magazine, I made the Summer Wheatberry Salad. Wheatberries are something I have been experimenting with in the last year or so. I first made the Wheatberry Salad from The Barefoot Contessa Family Style Cookbook. It was OK but I haven't made it again and probably won't. *(see bottom comment)
Bonnie Stern has a great Wheatberry Salad with Dill & Feta in her "Best of HeartSmart Cooking Cookbook". I have made that a few times. I really like that cookbook and I can always find something in there that catches my fancy.
Here is the recipe for the Summer Wheatberry Salad that I made the other night. If you can remember to boil the wheatberries at least an hour before you want to serve it, it is a quick salad and very good. There are "hard" and "soft" wheatberries and different recipes will mention one or the other. I have only tried the hard ones as the Barefoot Contessa recommended. She said the soft ones will go soggy.
Summer Wheatberry Salad
For the Salad:
1 c. wheatberries
6 c. water or chicken stock or veggie stock (I used chicken stock)
1/2 t. kosher salt
1 bay leaf
1/2 c. chopped artichoke hearts
1/2 c. quartered cherry tomatoes
1/4 c. diced roasted red pepper
2 T. capers, drained and chopped
3 T. sliced green onions (white & green parts)
1/4 c. slivered almonds, toasted (I quickly toasted them on the stove until they smelled nutty)
2T. chopped fresh basil or cilantro
For the vinaigrette:
1/2 to 1 t. finely minced garlic
2 T. fresh lime juice
1 T. white wine vinegar
1/4 c. extra virgin olive oil
Kosher salt and freshly ground pepper
In a heavy saucepan with a lid, combine the wheatberries, water or broth, salt, and bay leaf. Bring to a boil and then simmer partially covered until the wheatberries are pleasantly chewy, which may take anywhere from 50 to 90 minutes. Remove the pan from the heat, discard the bay leaf, and let the berries cool in the liquid and put the berries into a large bowl. Add the artichoke hearts, roasted pepper, capers, scallion, almonds, and basil or cilantro.
In a small bowl, whisk the garlic, lime juice, vinegar, olive oil, salt, and pepper; toss with the salad. Enjoy!
* There are very few recipes from the Barefoot Contessa that I don't make again. I could spend most of my time just telling you about all the recipes that I love but it is quicker to mention the ones that I don't like!
Two days before, I found a fantastic looking leg of lamb that was already de-boned. Our new town, Mount Albert, hasn't got much but we do have an organic grocery store called "The Clean Food Connection". They have excellent meat and veggies and we have our favourite milk ordered in weekly. When I saw the lamb, I knew exactly what I would do with it. I marinated it for the next two days in plain organic yogurt, olive oil, lemon juice and zest, and fresh rosemary. I used the recipe from the Barefoot Contessa's Parties Cookbook. It turned out beautifully, cooked on the charcoal BBQ for about 45 minutes.
For a dish to accompany the lamb, I baked some sliced eggplant and then spooned a simple vinaigrette over the slices while they were still warm. The recipe came out of a magazine called "The Best of Fine Cooking: Fresh" from the Spring/Summer Issue. Also from that magazine, I made the Summer Wheatberry Salad. Wheatberries are something I have been experimenting with in the last year or so. I first made the Wheatberry Salad from The Barefoot Contessa Family Style Cookbook. It was OK but I haven't made it again and probably won't. *(see bottom comment)
Bonnie Stern has a great Wheatberry Salad with Dill & Feta in her "Best of HeartSmart Cooking Cookbook". I have made that a few times. I really like that cookbook and I can always find something in there that catches my fancy.
Here is the recipe for the Summer Wheatberry Salad that I made the other night. If you can remember to boil the wheatberries at least an hour before you want to serve it, it is a quick salad and very good. There are "hard" and "soft" wheatberries and different recipes will mention one or the other. I have only tried the hard ones as the Barefoot Contessa recommended. She said the soft ones will go soggy.
Summer Wheatberry Salad
For the Salad:
1 c. wheatberries
6 c. water or chicken stock or veggie stock (I used chicken stock)
1/2 t. kosher salt
1 bay leaf
1/2 c. chopped artichoke hearts
1/2 c. quartered cherry tomatoes
1/4 c. diced roasted red pepper
2 T. capers, drained and chopped
3 T. sliced green onions (white & green parts)
1/4 c. slivered almonds, toasted (I quickly toasted them on the stove until they smelled nutty)
2T. chopped fresh basil or cilantro
For the vinaigrette:
1/2 to 1 t. finely minced garlic
2 T. fresh lime juice
1 T. white wine vinegar
1/4 c. extra virgin olive oil
Kosher salt and freshly ground pepper
In a heavy saucepan with a lid, combine the wheatberries, water or broth, salt, and bay leaf. Bring to a boil and then simmer partially covered until the wheatberries are pleasantly chewy, which may take anywhere from 50 to 90 minutes. Remove the pan from the heat, discard the bay leaf, and let the berries cool in the liquid and put the berries into a large bowl. Add the artichoke hearts, roasted pepper, capers, scallion, almonds, and basil or cilantro.
In a small bowl, whisk the garlic, lime juice, vinegar, olive oil, salt, and pepper; toss with the salad. Enjoy!
* There are very few recipes from the Barefoot Contessa that I don't make again. I could spend most of my time just telling you about all the recipes that I love but it is quicker to mention the ones that I don't like!
Sunday, July 29, 2007
Comfort Food
Three days ago I got the call that I had been waiting for. My sister, Lori, was having the beginning signs of labour and it was time for me to head down to Niagara for the blessed event. As she was opting for a homebirth, my big role was taking care of the food and drinks and basically accommodating her every whim. I packed my bag with a few clothes and some of the special necessities that I would need - sparkling wine, maple syrup, clotted cream, Raincoast crisps, cherries, chocolate-covered buttercrunch, etc...
Thursday night she opted for nachos. What is so gourmet about nachos, you are probably thinking. There was no mystery to them, but I did use pasture-fed beef from my local organic store (from the owner's own cows), old Balderson cheddar, field tomatoes from Essex county, green onions, and lettuce. She had the small bite-sized nacho chips which I spread on a baking sheet, covering this with a layer of each ingredient. Into the oven it went for about 10 minutes or so and then it was served with sour cream (full fat!). According to Lori, they were the "best nachos I have ever had". If the avocados would have been ripe, I would have made guacamole too, but no such luck.
The next morning, I was up early making coffee and currant scones. My mom cut up a big bowl of fresh Harrow peaches and I fried up some delicious breakfast sausages from the butcher shop down the street. Add clotted cream and my mom's fresh raspberry jelly to the scones and we had a breakfast that was fit for royalty. Lori's labour was mild enough that she could sit and eat and she would just stop every now and then while a contraction was happening.
For lunch I made a big pot of the Barefoot Contessa's Cheddar Corn Chowder. The pot was big enough that that there was still a litre left by Saturday night. People were able to just help themselves whenever they were ready to eat. I also made the Salmon dip and made sandwiches on toasted Ace Focaccia.
In the afternoon, I made two pans of the Eggplant Parmigiana. The sauce that Lori had in the fridge was homemade from her mother-in-law and it had meatballs and chunks of sausage in it. I spooned the sauce over the eggplant and also cut the meatballs and sausage thinly and spread that over the eggplant as well. Lori also had some fresh Parmesan so I grated that and spread that on each layer. Delicious!
By Saturday morning, I was beginning to wonder what else I should make so I checked with Lori and she requested banana muffins. They don't have their internet hooked up yet and I didn't have the Caribbean Desserts cookbook handy so I didn't make my favourite banana muffins. Instead, I made the Barefoot Contessa's banana muffins from her first book. It was the second time I have made them and both times I have not really been impressed. However, Lori was happy and that is all the matters. At lunch time things were starting to really heat up so it was pretty much every man for himself. I did have the foresight to marinate some chicken legs and thighs in the homemade BBQ sauce that I brought from home (Barefoot Contessa's recipe from first book).
At 1:20 pm, Hugh Ryland Elstone arrived and it was an incredible experience watching him be born. Both Lori & Hugh are doing well! But back to the food...
I had a bottle of sparkling Bellini on ice and I took some flutes upstairs and popped the cork. The Bellini was something I saw in the Food & Drink magazine from the LCBO. It was really good and in fact would have been lovely with our scone breakfast on Friday morning. I'll have to remember that for next time. Next thing I knew, my Dad was whipping up some fresh peach daiquiris for everyone. I think it is fair to say that we needed a drink!
Lori had requested BBQ chicken for her post-natal dinner. I got the coals going on the BBQ and started the mashed potatoes. Jake cooked the chicken, luckily, as I don't have the patience NOT to put the chicken right over the coals and burn the skin. Add fresh green beans and it was a wonderful dinner.
At this point, I packed up my two cookbooks that I brought - The Barefoot Contessa (original) and The Open-House Cookbook by Sarah Leah Chase - and headed home to my family, who, I would hazard a guess, hadn't eaten nearly so well while I was gone!
Thursday night she opted for nachos. What is so gourmet about nachos, you are probably thinking. There was no mystery to them, but I did use pasture-fed beef from my local organic store (from the owner's own cows), old Balderson cheddar, field tomatoes from Essex county, green onions, and lettuce. She had the small bite-sized nacho chips which I spread on a baking sheet, covering this with a layer of each ingredient. Into the oven it went for about 10 minutes or so and then it was served with sour cream (full fat!). According to Lori, they were the "best nachos I have ever had". If the avocados would have been ripe, I would have made guacamole too, but no such luck.
The next morning, I was up early making coffee and currant scones. My mom cut up a big bowl of fresh Harrow peaches and I fried up some delicious breakfast sausages from the butcher shop down the street. Add clotted cream and my mom's fresh raspberry jelly to the scones and we had a breakfast that was fit for royalty. Lori's labour was mild enough that she could sit and eat and she would just stop every now and then while a contraction was happening.
For lunch I made a big pot of the Barefoot Contessa's Cheddar Corn Chowder. The pot was big enough that that there was still a litre left by Saturday night. People were able to just help themselves whenever they were ready to eat. I also made the Salmon dip and made sandwiches on toasted Ace Focaccia.
In the afternoon, I made two pans of the Eggplant Parmigiana. The sauce that Lori had in the fridge was homemade from her mother-in-law and it had meatballs and chunks of sausage in it. I spooned the sauce over the eggplant and also cut the meatballs and sausage thinly and spread that over the eggplant as well. Lori also had some fresh Parmesan so I grated that and spread that on each layer. Delicious!
By Saturday morning, I was beginning to wonder what else I should make so I checked with Lori and she requested banana muffins. They don't have their internet hooked up yet and I didn't have the Caribbean Desserts cookbook handy so I didn't make my favourite banana muffins. Instead, I made the Barefoot Contessa's banana muffins from her first book. It was the second time I have made them and both times I have not really been impressed. However, Lori was happy and that is all the matters. At lunch time things were starting to really heat up so it was pretty much every man for himself. I did have the foresight to marinate some chicken legs and thighs in the homemade BBQ sauce that I brought from home (Barefoot Contessa's recipe from first book).
At 1:20 pm, Hugh Ryland Elstone arrived and it was an incredible experience watching him be born. Both Lori & Hugh are doing well! But back to the food...
I had a bottle of sparkling Bellini on ice and I took some flutes upstairs and popped the cork. The Bellini was something I saw in the Food & Drink magazine from the LCBO. It was really good and in fact would have been lovely with our scone breakfast on Friday morning. I'll have to remember that for next time. Next thing I knew, my Dad was whipping up some fresh peach daiquiris for everyone. I think it is fair to say that we needed a drink!
Lori had requested BBQ chicken for her post-natal dinner. I got the coals going on the BBQ and started the mashed potatoes. Jake cooked the chicken, luckily, as I don't have the patience NOT to put the chicken right over the coals and burn the skin. Add fresh green beans and it was a wonderful dinner.
At this point, I packed up my two cookbooks that I brought - The Barefoot Contessa (original) and The Open-House Cookbook by Sarah Leah Chase - and headed home to my family, who, I would hazard a guess, hadn't eaten nearly so well while I was gone!
Wednesday, July 25, 2007
Stuffed Mushrooms for a Poker Party
I learned to play poker last year on the "girl's weekend" in Tofino, BC. I'll never forget learning how to play in the afternoon, thanks to Allison and then sitting down to our first real game after dinner. There were nine of us and most of us hadn't a clue about poker before that day. Shai came into the room wearing dark glasses and a head scarf, looking like a mysterious Indian princess at a casino in Monte Carlo. We took up playing and that first hand of Shai's was a true Royal Flush (the best hand possible in Poker)! Pictures of the cards were taken and phone calls made to husbands. I had no idea at the time that it was almost impossible to get that hand. We weren't sure if that was the biggest miracle of the weekend or if having three spring days in Tofino without rain was our real miracle!
I spoke to Shai last week and she mentioned that she was having the girls over for Poker on Saturday night and did I have any ideas for nibblies? As the girls bravely take up cards with her again, they deserve to be fed well, and I hope I am able to help!
The recipe for these stuffed mushrooms was taught to me in early high school by my friend Kristin's mom, Evie. I was at their home in Lake Orion, Michigan, visiting in the winter (their family cottage is three doors over from my parent' house and has been since we were three and two years of age) and her mom prepared these mushrooms for a little party they were having. The recipe was so good and so easy that I have made these mushrooms many, many times over the years. I remember making them for Mrs. Wurfel, who lived in our town at the time, when she asked me to help her out with some dinner parties. Every time I made the stuffed mushrooms they would be a hit. I guess those were my first catering jobs!
Stuffed Mushrooms
1 8-oz pkg. cream cheese (light cream cheese is fine too) at room temperature
1/3 c. green onions, chopped (or shallots are great too)
1 clove garlic, minced
1 T. butter
salt & pepper
About 20 mushrooms or so, more if they are smaller
Parmesan cheese for sprinkling on top, optional
1. Preheat oven to 375 degrees. Brush mushrooms off with paper towel and remove stems. Chop meaty part of stems very fine ( I usually use the half of the stem that came from inside the mushroom). Place mushroom caps in a baking dish or on a baking sheet.
2. Melt butter in saute pan and add the chopped mushroom bits, green onions and garlic. Saute until soft and then add the cream cheese. Mash the mixture together and add salt & pepper. Taste for seasoning. Remove from the heat and place teaspoonfuls of the mixture in each cap. Don't taste too often or you will have too many mushrooms and not enough filling (voice of experience!). Sprinkle with parmesan if you like and then pop into the oven for 20 minutes or so. Remove from oven and let cool 5 minutes if you can wait. Move to clean serving plate and Voila!
*I don't think Evie used the parmesan but I sometimes add it just for an extra kick. If there are leftovers, heat them up the next day for lunch and they are every bit as good.
*These are great for making up ahead of time and popping into the oven at the last minute.
I spoke to Shai last week and she mentioned that she was having the girls over for Poker on Saturday night and did I have any ideas for nibblies? As the girls bravely take up cards with her again, they deserve to be fed well, and I hope I am able to help!
The recipe for these stuffed mushrooms was taught to me in early high school by my friend Kristin's mom, Evie. I was at their home in Lake Orion, Michigan, visiting in the winter (their family cottage is three doors over from my parent' house and has been since we were three and two years of age) and her mom prepared these mushrooms for a little party they were having. The recipe was so good and so easy that I have made these mushrooms many, many times over the years. I remember making them for Mrs. Wurfel, who lived in our town at the time, when she asked me to help her out with some dinner parties. Every time I made the stuffed mushrooms they would be a hit. I guess those were my first catering jobs!
Stuffed Mushrooms
1 8-oz pkg. cream cheese (light cream cheese is fine too) at room temperature
1/3 c. green onions, chopped (or shallots are great too)
1 clove garlic, minced
1 T. butter
salt & pepper
About 20 mushrooms or so, more if they are smaller
Parmesan cheese for sprinkling on top, optional
1. Preheat oven to 375 degrees. Brush mushrooms off with paper towel and remove stems. Chop meaty part of stems very fine ( I usually use the half of the stem that came from inside the mushroom). Place mushroom caps in a baking dish or on a baking sheet.
2. Melt butter in saute pan and add the chopped mushroom bits, green onions and garlic. Saute until soft and then add the cream cheese. Mash the mixture together and add salt & pepper. Taste for seasoning. Remove from the heat and place teaspoonfuls of the mixture in each cap. Don't taste too often or you will have too many mushrooms and not enough filling (voice of experience!). Sprinkle with parmesan if you like and then pop into the oven for 20 minutes or so. Remove from oven and let cool 5 minutes if you can wait. Move to clean serving plate and Voila!
*I don't think Evie used the parmesan but I sometimes add it just for an extra kick. If there are leftovers, heat them up the next day for lunch and they are every bit as good.
*These are great for making up ahead of time and popping into the oven at the last minute.
Thursday, July 12, 2007
Salmon Dip
This recipe originally came from "The New Cook Book" by Better Homes Gardens; the cover was a red and white check pattern. The recipe was actually called "Salmon Log" and you were instructed to shape the dip into a log and roll it in nuts or parsley or something like that. My Grandma McDonald used to make this often and I remember having many lunches at her house that were sandwiches made with this dip. I LOVED those sandwiches and to this day, if there is a special family occasion, Lori, my Mom, or I will whip this up.
This morning I was wondering what to make for lunch and I decided to make Salmon Dip. The kids helped me and they got to throw in their two cents on all of the different ingredients. The horseradish had them stumped because Gavin's first reaction (which inevitably was Ellen's first reaction!) was to wrinkle his nose but then I asked him if it made his mouth water and he said that he had to swallow because there was extra "water" in his mouth. The horseradish really did smell mouthwatering! After the dip was put together, I cut up carrots, cucumbers and put out a bowl of sesame bread sticks. We had a great lunch and the kids ate even more dip than I did.
We all know how good salmon is for us. I think of wild salmon being better than farmed salmon and canned salmon is actually wild salmon because the farmed salmon is too mushy to can. I always use the red salmon rather than the pink but that is just a personal preference because I like the darker colour and that is what my Grandma used.
Salmon Dip
1 can red salmon, with the bones and skin removed
1 8oz package cream cheese, room temperature
1/4 c. - 1/2 c. green onion, chives or regular onion, chopped
1 t. horseradish
1 T. fresh lemon juice
1 t. Worcestershire sauce
Salt & Pepper
Mix all ingredients together and taste for seasoning. Serve with crackers (Triscuits were a family standard with this dip), crostinis, fresh baguette, veggies, etc. Tastes even better after it sits overnight.
This morning I was wondering what to make for lunch and I decided to make Salmon Dip. The kids helped me and they got to throw in their two cents on all of the different ingredients. The horseradish had them stumped because Gavin's first reaction (which inevitably was Ellen's first reaction!) was to wrinkle his nose but then I asked him if it made his mouth water and he said that he had to swallow because there was extra "water" in his mouth. The horseradish really did smell mouthwatering! After the dip was put together, I cut up carrots, cucumbers and put out a bowl of sesame bread sticks. We had a great lunch and the kids ate even more dip than I did.
We all know how good salmon is for us. I think of wild salmon being better than farmed salmon and canned salmon is actually wild salmon because the farmed salmon is too mushy to can. I always use the red salmon rather than the pink but that is just a personal preference because I like the darker colour and that is what my Grandma used.
Salmon Dip
1 can red salmon, with the bones and skin removed
1 8oz package cream cheese, room temperature
1/4 c. - 1/2 c. green onion, chives or regular onion, chopped
1 t. horseradish
1 T. fresh lemon juice
1 t. Worcestershire sauce
Salt & Pepper
Mix all ingredients together and taste for seasoning. Serve with crackers (Triscuits were a family standard with this dip), crostinis, fresh baguette, veggies, etc. Tastes even better after it sits overnight.
Tuesday, July 10, 2007
Eggplant Parmigiana
Although the weather has been very hot & muggy here, I made eggplant parmigiana on Sunday for dinner and it was wonderful. It is meatless but still satisfying and it really feels like comfort food. Serve this with a green salad or some summer veggies. Tonight we had the leftovers and I boiled some fresh peaches & cream corn-on-the-cob and had a simple salad with olive oil & lemon juice.
Eggplant Parmigiana
Makes a 13x9 pan
Olive oil for frying
2 or 3 eggs
1/3 c. milk
1 c. flour
2 c. or so bread crumbs
1/2 c. parmigiana reggianno
2 regular eggplants
3 c. tomato sauce (fresh or large can of spaghetti sauce works fine)
1 ball of mozzarella (I think it is almost a pound)
1. Mix the flour with salt & pepper and place in a bowl that will be big enough to dip the eggplant slices. Mix the eggs and milk together in a similar sized bowl. Then mix the bread crumbs and parm together.
2. Wash and peel the egg plant, if you desire. I usually peel some skin and leave the rest (creating a striped eggplant). Slice lengthwise in 1 cm slices.
3. Heat some olive oil in large frying pan. While oil is heating up, start breading the eggplant. Dip eggplant piece in flour, then egg mixture, and then the bread crumbs. Make sure the olive oil is hot enough so that it doesn't soak into the eggplant as soon as you place it in the pan. Fry until crispy on each side and place on paper towel to drain any excess oil off.
4. Spread some tomato sauce on the bottom of the 13x9 pan. Place eggplant pieces on top of sauce. Spread some sauce on each slice of eggplant and then top with a thin slice of mozzarella. Continue this until all the eggplant is used up. Sprinkle the top with parm and bake uncovered for a 1/2 hour or so in 350 degree oven.
*This is my own rendition of this recipe so I am just estimating at the amounts. If you don't want left overs, I would suggest using only 1 large eggplant.
*I make my own breadcrumbs from my favourite everyday bread, Ace Bakery Foccacia. We eat the bread until it starts to get stale and then I run it through the food processor and pop the crumbs into the freezer. You wouldn't believe how handy those fresh bread crumbs are!
*I have made this recipe with zucchini instead of eggplant. It was really good too. The zucchini were more delicate and it is a great way to use up some of the extra ones from your garden. I don't have a garden yet, but when I do, look out!
Eggplant Parmigiana
Makes a 13x9 pan
Olive oil for frying
2 or 3 eggs
1/3 c. milk
1 c. flour
2 c. or so bread crumbs
1/2 c. parmigiana reggianno
2 regular eggplants
3 c. tomato sauce (fresh or large can of spaghetti sauce works fine)
1 ball of mozzarella (I think it is almost a pound)
1. Mix the flour with salt & pepper and place in a bowl that will be big enough to dip the eggplant slices. Mix the eggs and milk together in a similar sized bowl. Then mix the bread crumbs and parm together.
2. Wash and peel the egg plant, if you desire. I usually peel some skin and leave the rest (creating a striped eggplant). Slice lengthwise in 1 cm slices.
3. Heat some olive oil in large frying pan. While oil is heating up, start breading the eggplant. Dip eggplant piece in flour, then egg mixture, and then the bread crumbs. Make sure the olive oil is hot enough so that it doesn't soak into the eggplant as soon as you place it in the pan. Fry until crispy on each side and place on paper towel to drain any excess oil off.
4. Spread some tomato sauce on the bottom of the 13x9 pan. Place eggplant pieces on top of sauce. Spread some sauce on each slice of eggplant and then top with a thin slice of mozzarella. Continue this until all the eggplant is used up. Sprinkle the top with parm and bake uncovered for a 1/2 hour or so in 350 degree oven.
*This is my own rendition of this recipe so I am just estimating at the amounts. If you don't want left overs, I would suggest using only 1 large eggplant.
*I make my own breadcrumbs from my favourite everyday bread, Ace Bakery Foccacia. We eat the bread until it starts to get stale and then I run it through the food processor and pop the crumbs into the freezer. You wouldn't believe how handy those fresh bread crumbs are!
*I have made this recipe with zucchini instead of eggplant. It was really good too. The zucchini were more delicate and it is a great way to use up some of the extra ones from your garden. I don't have a garden yet, but when I do, look out!
Saturday, July 7, 2007
Banana Muffins
I found this cookbook while on vacation with Shai on St. Thomas, US Virgin Islands. Even back then I was addicted to buying cookbooks! I first tried these muffins soon after we returned from our holiday and I haven't found one that I like as well since. The cookbook is called "Caribbean Desserts" and was written by John DeMers. I have tried some of the other recipes in the book including Easter Buns, Pumpkin Pancakes and St. Kitts Coconut Pie, but nothing else has really stood out like these muffins. This can easily be turned into a cake; butter a 9x13 cake pan and proceed as normal. You will have to increase the baking time but maybe just an extra 10 minutes or so. There is nothing fancy about these muffins. They are just really good and everyone always likes them. I'm sure you will too!
Banana Muffins
2 c. flour
2 1/2 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, softened
1 c. plus 1 T. sugar
2 eggs
1 t. vanilla
2 ripe bananas (or 1 1/2 c. mashed)
1/4 c. milk
1/2 t. cinnamon (optional and I never put it in)
1. Preheat oven to 375 degrees. Prepare muffin pan (12 muffin spots). I use the large/jumbo muffin cups to avoid messy cleanup.
2. In a small bowl, sift together the flour, baking powder, and salt and set aside. In a large bowl with an electric mixer set at medium speed, cream the butter with the 1 c. sugar until light and fluffy. Add the eggs one at a time, then beat in the vanilla.
3. In a small bowl combine the bananas with the milk. With the electric mixer on low speed, stir the flour mixture into the egg mixture alternately with the banana mixture. Stir just until combined. Spoon into the buttered muffin cups. Sprinkle with the remaining sugar (and cinnamon mixed in if you are using it).
4. Bake until a tester comes out clean, about 30 minutes. Let cool in the pan for 5 minutes; serve warm. Makes 12 extra-large muffins.
*Joanne: Good luck with this recipe. You might want to bake the cake at 350 degrees if it is a bigger sized pan. I know you will love working with the Moussellline Buttercream from "The Cake Bible". The buttercream from the "On The Twenty Cookbook" is very similar and it makes a larger batch so you may want to use that for the big cake. I would make the batches well ahead and freeze them (well, I am too much of a procrastinator to do that, but you could!!!) and then you have that step out of the way. Don't forget to try a little banana liqueur. It will put the whole thing right over the top! Read all the tips and tricks from "The Cake Bible" for the buttercream. It will help you to clue in on something if it curdles or goes awry.
*I like to sprinkle coarse brown sugar (demerara sugar I think) on the tops of my muffins and scones. It adds a nice crunch to the tops.
Banana Muffins
2 c. flour
2 1/2 t. baking powder
1/2 t. salt
1/2 c. unsalted butter, softened
1 c. plus 1 T. sugar
2 eggs
1 t. vanilla
2 ripe bananas (or 1 1/2 c. mashed)
1/4 c. milk
1/2 t. cinnamon (optional and I never put it in)
1. Preheat oven to 375 degrees. Prepare muffin pan (12 muffin spots). I use the large/jumbo muffin cups to avoid messy cleanup.
2. In a small bowl, sift together the flour, baking powder, and salt and set aside. In a large bowl with an electric mixer set at medium speed, cream the butter with the 1 c. sugar until light and fluffy. Add the eggs one at a time, then beat in the vanilla.
3. In a small bowl combine the bananas with the milk. With the electric mixer on low speed, stir the flour mixture into the egg mixture alternately with the banana mixture. Stir just until combined. Spoon into the buttered muffin cups. Sprinkle with the remaining sugar (and cinnamon mixed in if you are using it).
4. Bake until a tester comes out clean, about 30 minutes. Let cool in the pan for 5 minutes; serve warm. Makes 12 extra-large muffins.
*Joanne: Good luck with this recipe. You might want to bake the cake at 350 degrees if it is a bigger sized pan. I know you will love working with the Moussellline Buttercream from "The Cake Bible". The buttercream from the "On The Twenty Cookbook" is very similar and it makes a larger batch so you may want to use that for the big cake. I would make the batches well ahead and freeze them (well, I am too much of a procrastinator to do that, but you could!!!) and then you have that step out of the way. Don't forget to try a little banana liqueur. It will put the whole thing right over the top! Read all the tips and tricks from "The Cake Bible" for the buttercream. It will help you to clue in on something if it curdles or goes awry.
*I like to sprinkle coarse brown sugar (demerara sugar I think) on the tops of my muffins and scones. It adds a nice crunch to the tops.
Monday, July 2, 2007
Maple-Oatmeal Scones
The first time I made these scones, I was in a panic about not having enough baked goods to take to the market for my first Saturday. At the last minute, I threw together a batch of maple-oatmeal and cheddar-dill scones. I was shocked when they were the first things to sell out! Since then, I have made countless batches of scones and I really do blame them for my not wearing a bikini again this year. It's a sacrifice I am willing to make though!
Now let me tell you about my maple syrup man. "The Donald" as we affectionately call him lives in Toronto but is from St-Agathe-De-Lotbiniere, Quebec. His family has a sugar bush and The Donald brings back lots of it every time he visits. After trying these scones for the first time, he generously became my "sugar-daddy", sending cans of maple syrup my way every so often. The idea is that he keeps me in the syrup and I make him scones. Every so often, Alan will remind me that it has been a while and that if I don't make some scones, The Donald will cut me off! You wouldn't do that, would you Donald?
Maple-Oatmeal Scones
3 1/2 c. all-purpose flour
1 c. whole wheat flour
1 c. quick-cooking oats, plus additional for sprinkling
2 T. baking powder
2 T. sugar
2 t. salt
1 lb. cold unsalted butter, diced
1/2 c. cold buttermilk
1/2 c. pure maple syrup
4 extra large eggs, or enough eggs to make 1 cup, lightly beaten
1 egg beaten with milk or water, for egg wash
Glaze:
1 1/4 c. icing sugar
1/2 c. pure maple syrup
1 t. pure vanilla extract
1. Preheat the oven to 400 degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, oats, baking powder, sugar, and salt.
3. Blend the butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour and butter mixture. Mix until just blended. The dough might be sticky but that is a good thing.
4. Dump the dough out onto a well-floured surface and be sure it is combined. You still should see little chunks of butter in the dough. Roll out the dough in a square that is about 1 inch thick. Cut the square into four quarters, then each quarter in half. Then cut each piece in half diagonally, ending up with 16 triangles. Place on a baking sheet lined with parchment paper.
5. Brush the tops with egg wash. Bake for 20 minutes.
6. To make the glaze, combine the icing sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with about 1 T. of glaze. At this point you can sprinkle some uncooked oats on the top of each scone (but I usually forget about that part in my haste to test them!). The warmer the scones are when you glaze them, the thinner the glaze will be.
*Scones can be cut out ahead of time and then stored in the refrigerator for a few days, and baked just before serving.
* I think the glaze keeps these scones from drying out too quickly and you can enjoy day-olds no problem. Just don't microwave them. On Saturday morning, we had day-olds and I was enjoying a rare morning of being brought tea and a scone in bed. As I was waiting for the scone to be delivered, I heard the microwave go off. I yelled downstairs, "You didn't put my scone in the microwave, did you?" A feeble "no" from Alan and he was stuck with his good intention of a warm scone! No wonder Alan feels that he can do no right in the kitchen...
Now let me tell you about my maple syrup man. "The Donald" as we affectionately call him lives in Toronto but is from St-Agathe-De-Lotbiniere, Quebec. His family has a sugar bush and The Donald brings back lots of it every time he visits. After trying these scones for the first time, he generously became my "sugar-daddy", sending cans of maple syrup my way every so often. The idea is that he keeps me in the syrup and I make him scones. Every so often, Alan will remind me that it has been a while and that if I don't make some scones, The Donald will cut me off! You wouldn't do that, would you Donald?
Maple-Oatmeal Scones
3 1/2 c. all-purpose flour
1 c. whole wheat flour
1 c. quick-cooking oats, plus additional for sprinkling
2 T. baking powder
2 T. sugar
2 t. salt
1 lb. cold unsalted butter, diced
1/2 c. cold buttermilk
1/2 c. pure maple syrup
4 extra large eggs, or enough eggs to make 1 cup, lightly beaten
1 egg beaten with milk or water, for egg wash
Glaze:
1 1/4 c. icing sugar
1/2 c. pure maple syrup
1 t. pure vanilla extract
1. Preheat the oven to 400 degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the flours, oats, baking powder, sugar, and salt.
3. Blend the butter in at the lowest speed and mix until the butter is in pea-sized pieces. Combine the buttermilk, maple syrup, and eggs and add quickly to the flour and butter mixture. Mix until just blended. The dough might be sticky but that is a good thing.
4. Dump the dough out onto a well-floured surface and be sure it is combined. You still should see little chunks of butter in the dough. Roll out the dough in a square that is about 1 inch thick. Cut the square into four quarters, then each quarter in half. Then cut each piece in half diagonally, ending up with 16 triangles. Place on a baking sheet lined with parchment paper.
5. Brush the tops with egg wash. Bake for 20 minutes.
6. To make the glaze, combine the icing sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes and drizzle each scone with about 1 T. of glaze. At this point you can sprinkle some uncooked oats on the top of each scone (but I usually forget about that part in my haste to test them!). The warmer the scones are when you glaze them, the thinner the glaze will be.
*Scones can be cut out ahead of time and then stored in the refrigerator for a few days, and baked just before serving.
* I think the glaze keeps these scones from drying out too quickly and you can enjoy day-olds no problem. Just don't microwave them. On Saturday morning, we had day-olds and I was enjoying a rare morning of being brought tea and a scone in bed. As I was waiting for the scone to be delivered, I heard the microwave go off. I yelled downstairs, "You didn't put my scone in the microwave, did you?" A feeble "no" from Alan and he was stuck with his good intention of a warm scone! No wonder Alan feels that he can do no right in the kitchen...
Thursday, June 28, 2007
Mixed-Green Salad with Blue Cheese Vinaigrette
My Aunt Ellen is a wonderful cook and this is a recipe from her that I make often. Even the kids like it, especially if they are served their salad first and then the main course. Trust me, it works!
There has always been a sophistication to Aunt Ellen's cooking that I admired. It could be in part that her husband is European and the same old Harrow standards weren't cutting it or it could be that my Grandma's love of food rubbed off on her the way it did me? I remember one year she served Paella for Christmas dinner in a traditional pan, most likely brought back from Spain. It was an adventurous departure from the usual Christmas favourites and I loved it!
Here is the salad recipe exactly as I copied it down many years ago.
Mixed-Green Salad with Blue Cheese Vinaigrette
10 c. loosely packed bite-sized pieces red-leaf lettuce, watercress and Belgian Endive
2 T. red wine vinegar
1 T. Dijon mustard
1/4 t. finely chopped garlic (I use one small clove)
1/2 c. crumbled blue cheese
6 T. vegetable oil
Salt & Pepper to taste
Rinse the salad greens and drain or spin dry. Put the greens in a large bowl. In a smaller mixing bowl combine vinegar, mustard, garlic and cheese. Blend well. Add the oil, salt & pepper and blend well with wire whisk. Pour the dressing over the salad greens. Serves 4
*I use rice bran oil, grape seed oil or sunflower oil. Don't use plain veggie oil. I always put in some form of onion and I especially like red onion in this salad. These days, I make the vinaigrette in the large bowl and when I am ready to mix the salad I just add the greens to the bowl with the vinaigrette. Try adding some red onion rings, sliced thin, to the vinaigrette and let them mellow for a bit. They will become softer and really tasty.
Let me give you the cake results from the weekend... I spoke to the woman who bought the cake yesterday and she said the cake made the shower. I won't go into too many details but I think it was a hit! Her daughter took a piece to her friend's mom who is very ill in the hospital. Not sure that she would even be able to eat it, the patient declared it "the best cake she had ever had" and ate every crumb!
There has always been a sophistication to Aunt Ellen's cooking that I admired. It could be in part that her husband is European and the same old Harrow standards weren't cutting it or it could be that my Grandma's love of food rubbed off on her the way it did me? I remember one year she served Paella for Christmas dinner in a traditional pan, most likely brought back from Spain. It was an adventurous departure from the usual Christmas favourites and I loved it!
Here is the salad recipe exactly as I copied it down many years ago.
Mixed-Green Salad with Blue Cheese Vinaigrette
10 c. loosely packed bite-sized pieces red-leaf lettuce, watercress and Belgian Endive
2 T. red wine vinegar
1 T. Dijon mustard
1/4 t. finely chopped garlic (I use one small clove)
1/2 c. crumbled blue cheese
6 T. vegetable oil
Salt & Pepper to taste
Rinse the salad greens and drain or spin dry. Put the greens in a large bowl. In a smaller mixing bowl combine vinegar, mustard, garlic and cheese. Blend well. Add the oil, salt & pepper and blend well with wire whisk. Pour the dressing over the salad greens. Serves 4
*I use rice bran oil, grape seed oil or sunflower oil. Don't use plain veggie oil. I always put in some form of onion and I especially like red onion in this salad. These days, I make the vinaigrette in the large bowl and when I am ready to mix the salad I just add the greens to the bowl with the vinaigrette. Try adding some red onion rings, sliced thin, to the vinaigrette and let them mellow for a bit. They will become softer and really tasty.
Let me give you the cake results from the weekend... I spoke to the woman who bought the cake yesterday and she said the cake made the shower. I won't go into too many details but I think it was a hit! Her daughter took a piece to her friend's mom who is very ill in the hospital. Not sure that she would even be able to eat it, the patient declared it "the best cake she had ever had" and ate every crumb!
Saturday, June 23, 2007
Lemon Mascarpone Wedding Cake
There is a cake that I have made five times now that still thrills me to pieces. It is the Lemon Mascarpone Wedding Cake recipe from the On the Twenty cookbook. I have been working on it for the last two days and this morning I will be delivering the finished product to a woman who ordered it for a wedding shower. In fact, I always halve the recipe and use it for a shower or special occasion, never taking on an actual wedding cake.
The cake itself is a lemon cake that smells so delicious coming out of the oven, it takes a certain amount of restraint not to pick it to pieces! So, two cakes, cut in half to create four layers. Inside the cake, between the layers, are whole strawberries, pointing bottom tips up. When the lemon mascarpone mousse is piped into all the cracks and smoothed over, another layer of cake is placed on top. I used a thin layer of the mousse on top of that cake layer and then another cake layer and a repeat of the strawberries and mousse. The cake ends up being about 7-8 inches high (did I mention that it is 11 inches in diameter?!) Then the cake is iced with an Italian Meringue or Mousseline buttercream. The buttercream is a pale butter yellow colour and then I wrap a yellow ribbon around the base and garnish the top with pale yellow Gerber daisies. Stunning! I can't wait to see the woman's reaction this morning. And the thing about this cake is that it tastes better than it looks! The picture at the top of the blog is actually this cake, but done a couple of years ago.
There is a website where I love to go to browse cakes. The JollyBe Bakery is owned by a woman who is an artist as well as a baker and you won't believe the gorgeous cakes!
http://www.jollybebakery.com/painted.html
I'll let you know how my cake fares this weekend!
Moira
PS. Did I mention that I took the kids strawberry picking for the berries? I spent the entire time explaining/yelling, "only pick the red ones, no white ones, only pick the red ones, get back here!!!"
Wednesday, June 20, 2007
My Favourite Tartar Sauce
Tartar sauce is one of the things I love most about fish & chips. Nothing is worse than ordering fish & chips at a restaurant and finding out it comes with the little pre-packaged tartar sauce containers or even worse, none at all! I found this recipe in a book called "The Simply Great 2 Cookbook: Recipes and the Experience of Fine Dining From the Kitchens of Chuck Muer". I have thought about getting the first cookbook they put out so I know that it is available online. It is a gem of a book and contains many recipes that I go back to time after time. The Muer restaurants are very popular in Michigan and I always have it in the back of my mind to go to Kruse & Muir when we are in Detroit.
This tartar sauce is so good you will want to make french-fries just to have something to dip into it. One night before dinner, I pulled a pan of roasted baby Yukon Gold potatoes out of the oven. They were roasted with olive oil and sea salt and pepper and the skin was brown and crispy. I had some of My Favourite Tartar Sauce leftover from another meal and I pulled it out of the fridge. I dipped a hot potato into the cold sauce and it was scrumptious!!! I immediately called my sister and explained to her in detail how amazing the potatoes and the sauce were together. She understood completely and that is why we are more than just sisters!
My Favourite Tartar Sauce (aka: Chef Larry's Tartar Sauce)
1 1/2 c. mayo
1 T. onion, very finely diced
3 T. dill pickle, very finely diced
1 stalk celery, very finely diced
1 small garlic clove, minced
1 T. capers, finely chopped
2 t. fresh chives, finely chopped
1 anchovy, minced
1 t. Worchestershire sauce
1 t. lemon juice
1. Combine all ingredients in the order given. Blend well.
2. Cover and refrigerate. Sauce will last for up to 2 weeks.
*Sometimes I make the recipe in smaller quantities (use 1 c. mayo and then reduce the rest of ingredients accordingly). Even if you aren't an anchovy fan, you won't even know it's in there but it definitely adds something pretty special to the sauce. I use anchovy paste that comes in a tube.
*I am still searching for the perfect fish batter recipe. I want something very close to tempura but a little thicker. Come to think of it, the temperature of the oil is probably more important than the actual batter when it comes to getting the perfect crispy piece of fish.
*Thank you Kristin for giving me this cookbook for my 24th birthday in '96!
This tartar sauce is so good you will want to make french-fries just to have something to dip into it. One night before dinner, I pulled a pan of roasted baby Yukon Gold potatoes out of the oven. They were roasted with olive oil and sea salt and pepper and the skin was brown and crispy. I had some of My Favourite Tartar Sauce leftover from another meal and I pulled it out of the fridge. I dipped a hot potato into the cold sauce and it was scrumptious!!! I immediately called my sister and explained to her in detail how amazing the potatoes and the sauce were together. She understood completely and that is why we are more than just sisters!
My Favourite Tartar Sauce (aka: Chef Larry's Tartar Sauce)
1 1/2 c. mayo
1 T. onion, very finely diced
3 T. dill pickle, very finely diced
1 stalk celery, very finely diced
1 small garlic clove, minced
1 T. capers, finely chopped
2 t. fresh chives, finely chopped
1 anchovy, minced
1 t. Worchestershire sauce
1 t. lemon juice
1. Combine all ingredients in the order given. Blend well.
2. Cover and refrigerate. Sauce will last for up to 2 weeks.
*Sometimes I make the recipe in smaller quantities (use 1 c. mayo and then reduce the rest of ingredients accordingly). Even if you aren't an anchovy fan, you won't even know it's in there but it definitely adds something pretty special to the sauce. I use anchovy paste that comes in a tube.
*I am still searching for the perfect fish batter recipe. I want something very close to tempura but a little thicker. Come to think of it, the temperature of the oil is probably more important than the actual batter when it comes to getting the perfect crispy piece of fish.
*Thank you Kristin for giving me this cookbook for my 24th birthday in '96!
Monday, June 18, 2007
Chickpea-and-Carrot Salad
This salad is one of my more frequently requested recipes. Elaine was the one who recommended that I try it and I have made it several times since. The recipe comes from the "Once Upon a Tart" cookbook written by the owners of a cafe/bakery of the same name in NYC. I really like this cookbook for sandwich and salad ideas, although I haven't made any of the tart recipes.... yet!
Chickpea-and-Carrot Salad with Cumin and Black Olives
2 15oz. cans chickpeas
2/3 c. black olives (such as Moroccan oil-cured)
3 med. carrots (preferably those sold with tops), coarsely grated
1/2 c. chopped fresh cilantro
2 scallions (green onions), halved crosswise and sliced very thin
For the Vinaigrette:
1 garlic clove, minced
Zest & juice of 1 lemon
2 T. ground cumin
2 t. paprika
A pinch of cayenne pepper
2 t. salt
1/2 t. freshly ground black pepper
3 T. olive oil
1. Drain & rinse the canned chickpeas in a colander. Dump into large bowl.
2. Pit the olives by pressing them with your fingers or smash them with a chef's knife. Chop the olives coarsely and add to the chickpeas. Add the carrots, cilantro, and green onions. I use a hand-held grater and grate the carrots right in the bowl.
3. To make the vinaigrette, whisk all the ingredients except the olive oil together in a bowl. Add the oil in a slow, steady stream, whisking as you go to form an emulsion.
4. Pour the vinaigrette over the salad, and toss it all up with a big spoon or with your hands.
5. Cover and refridgerate for at least an hour, so the beans can absorb the flavour of the vinaigrette. Serve chilled or at room temperature.
*When I am mincing garlic for most things, I chop it as fine as I can and then I sprinkle a little salt on it. I use the side of my knife to mash it even further, so that it becomes a paste. I find the garlic is much more even and spread out in the recipe when I do this, as opposed to adding it in little pieces.
Chickpea-and-Carrot Salad with Cumin and Black Olives
2 15oz. cans chickpeas
2/3 c. black olives (such as Moroccan oil-cured)
3 med. carrots (preferably those sold with tops), coarsely grated
1/2 c. chopped fresh cilantro
2 scallions (green onions), halved crosswise and sliced very thin
For the Vinaigrette:
1 garlic clove, minced
Zest & juice of 1 lemon
2 T. ground cumin
2 t. paprika
A pinch of cayenne pepper
2 t. salt
1/2 t. freshly ground black pepper
3 T. olive oil
1. Drain & rinse the canned chickpeas in a colander. Dump into large bowl.
2. Pit the olives by pressing them with your fingers or smash them with a chef's knife. Chop the olives coarsely and add to the chickpeas. Add the carrots, cilantro, and green onions. I use a hand-held grater and grate the carrots right in the bowl.
3. To make the vinaigrette, whisk all the ingredients except the olive oil together in a bowl. Add the oil in a slow, steady stream, whisking as you go to form an emulsion.
4. Pour the vinaigrette over the salad, and toss it all up with a big spoon or with your hands.
5. Cover and refridgerate for at least an hour, so the beans can absorb the flavour of the vinaigrette. Serve chilled or at room temperature.
*When I am mincing garlic for most things, I chop it as fine as I can and then I sprinkle a little salt on it. I use the side of my knife to mash it even further, so that it becomes a paste. I find the garlic is much more even and spread out in the recipe when I do this, as opposed to adding it in little pieces.
Friday, June 8, 2007
Cheddar-Dill Scones
Wow! My first entry and I am having a hard time figuring out what recipe to give you first. Last weekend I made the Barefoot's Cheddar Dill Scones and they were as usual, delicious! Here is the recipe from The Barefoot Contessa Cookbook (her first book). I used half fresh dill and half chives from my garden.
Cheddar-Dill Scones
4 c. plus 1 T. all-purpose flour
2 T. baking powder
2 t. salt (I like to use Kosher salt)
3/4 lb. cold unsalted butter, diced
4 extra large eggs, beaten lightly
1 c. cold heavy cream
1/2 lb. extra-sharp yellow cheddar cheese, small-diced
1 c. minced fresh dill
1 egg beaten with 1 T. milk or water, for egg wash
Preheat oven to 400 degrees.
Combine 4 c. of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until JUST blended. Toss together the cheddar, dill, and 1 T. of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well distributed. Roll the dough 1 inch thick. Cut into 4 inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 minutes , until the outside is crusty and inside is fully baked.
According to Ina, "White cheddar is usually sharper, but yellow cheddar looks better in the scones". I have made them with both yellow and white cheddar but I usually have Balderson 2 year cheddar in the fridge so that is what I use.
The scones always turn out well if you make them and cut them and then put them in the fridge. Pop them in the oven from the fridge and when the heat hits the cold butter, it will create a nice flaky scone.
Cheddar-Dill Scones
4 c. plus 1 T. all-purpose flour
2 T. baking powder
2 t. salt (I like to use Kosher salt)
3/4 lb. cold unsalted butter, diced
4 extra large eggs, beaten lightly
1 c. cold heavy cream
1/2 lb. extra-sharp yellow cheddar cheese, small-diced
1 c. minced fresh dill
1 egg beaten with 1 T. milk or water, for egg wash
Preheat oven to 400 degrees.
Combine 4 c. of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until JUST blended. Toss together the cheddar, dill, and 1 T. of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well distributed. Roll the dough 1 inch thick. Cut into 4 inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 minutes , until the outside is crusty and inside is fully baked.
According to Ina, "White cheddar is usually sharper, but yellow cheddar looks better in the scones". I have made them with both yellow and white cheddar but I usually have Balderson 2 year cheddar in the fridge so that is what I use.
The scones always turn out well if you make them and cut them and then put them in the fridge. Pop them in the oven from the fridge and when the heat hits the cold butter, it will create a nice flaky scone.
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