tag:blogger.com,1999:blog-71784281766615962382024-03-06T00:56:56.861-08:00bakergirl creationsexperiments + delights of a culinary explorersterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-7178428176661596238.post-46224986785362926372008-11-16T20:12:00.000-08:002008-11-16T20:19:40.984-08:00moved!<span style="font-family: arial;">I've decided to move over to wordpress. I like the simplicity of the user interface and many of the features. I have hummed and hawwed about it, but instead of updating two sites, I will focus on the other one. So if anyone is following along in my culinary adventures I can now be found <a href="http://bakergirlcreations.wordpress.com/">here</a>.<br /><br />:) bakergirl<br /><br /><br /></span>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com1tag:blogger.com,1999:blog-7178428176661596238.post-88267932208405792732008-10-29T21:51:00.000-07:002008-10-29T22:42:22.289-07:00daring baker's challenge: pizza dough<span style="font-family:arial;">For someone who likes to bake, yeast scares me. I </span><span style="font-style: italic;font-family:arial;" >never</span><span style="font-family:arial;"> seem to have dough that has the right elasticity, texture and overall correct feel. With this month's Daring Baker's Challenge I was apprehensive. We love pizza, however I cheat, I get it at the bakery a block over. For $1.25 a pound, how could you go wrong? <br /><br />I've attempted pizza dough before but it was always too ... heavy? </span> <span style="font-family:arial;">This recipe recalled 5-7 minutes of kneading, and the overall recipe used a stand mixer with a dough hook. In the world's smallest kitchen there is no space for a stand mixer, so instead of kneading by hand, I decided to head out to my mom's for a visit, with the side benefit of using her's. I don't know if it was the recipe, the mixer or cooking in my mom's kitchen, the dough turned out! I loved the texture, finally, the dough felt right! And one day when I leave the tiny kitchens of downtown apartments, I too will make this dough again, when there is space for a kitchen mixer, or perhaps if I head out for another visit :).</span><br /><br /><span style="font-family:arial;">The Pizza dough challenge, hosted by Rosa at </span><a style="font-family: arial;" href="http://www.rosas-yummy-yums.blogspot.com/">Yummy Yum's</a><span style="font-family:arial;"> was lots of fun. Not only were you to make the dough, but a sauce and demonstrate proficiency (eeerrhmm?) in tossing the dough. Dough - check. Sauce - check. Tossing - oops! I tried, I swear I did, but really it was a disaster waiting to happy. The dough was thick in spots, and thin others. I think I was more throwing it up than throwing and spinning around... for lots of delish looking pizzas and some expert tossers check out the <a href="http://daringbakersblogroll.blogspot.com/">Daring Baker's Blog Roll.</a></span> <span style="font-family:arial;"><br /><br />One thing I would do differently next time with this dough, is to </span><a style="font-family: arial;" href="http://bakergirlcreations.blogspot.com/2008/10/thai-chicken-pizza.html">cook it on our bbq</a><span style="font-family:arial;"> rather than the pizza stone. The bbq gives it more of a smokey and crispy end result than the pizza stone which bakes it more... not sure if that makes sense! The pizza below is topped with a simple spicy tomato sauce, hot Italian sausage, caramelized onions and oyster mushrooms and sesame seeds.<br /><br /></span> <div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4cA4D9nxcp1Lkz8El-g4PI-jGAaoFO96toipSOIAbyehDTsY4ut3U7tUvGMr8-UTB9Lv3CYijO9dQyLLY8NV1EIxg1y3EPpft3gdeMEFK4pfm35nwX7HF2SBL6WiZpTCya6zWM2FPMA/s1600-h/DB+Pizza+dough.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4cA4D9nxcp1Lkz8El-g4PI-jGAaoFO96toipSOIAbyehDTsY4ut3U7tUvGMr8-UTB9Lv3CYijO9dQyLLY8NV1EIxg1y3EPpft3gdeMEFK4pfm35nwX7HF2SBL6WiZpTCya6zWM2FPMA/s320/DB+Pizza+dough.jpg" alt="" id="BLOGGER_PHOTO_ID_5262816592219279330" border="0" /></a><br /><span style="font-weight: bold;font-family:arial;" >Basic Pizza Dough Ingredients</span><br /><span style="font-family:arial;">Makes 4 large pizza crusts<br /><br /></span><span style="font-family:arial;">4 1/2 cups all purpose flour, chilled </span> <span style="font-family:arial;"><br />1 3/4 tsp salt</span><br /><span style="font-family:arial;">1 Tsp instant yeast</span><br /><span style="font-family:arial;">1/4 cup vegetable oil<br /></span> <span style="font-family:arial;">1 3/4 cups water, ice cold (40° F/4.5° C)</span><br /><span style="font-family:arial;">1 Tbsp sugar </span> <span style="font-family:arial;"><br />Semolina/durum flour or cornmeal for dusting</span> </div> <span style="font-weight: bold;font-family:arial;" >Directions: Day One</span><br /><ol style="font-family: arial;"><li>Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).</li><li>Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.<br /></li><li>On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water. (If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.</li><li>The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C</li><li>Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.</li><li>With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).<br /><span style="font-style: italic; color: rgb(51, 51, 255);">Tip</span>: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.</li><li>Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.<br /><span style="color: rgb(51, 51, 153); font-style: italic;">Tip</span>: If the dough sticks to your hands, then dip your hands into the flour again.</li><li>Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.</li><li>Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.<br /><span style="font-style: italic; color: rgb(51, 51, 255);">Tip</span>:You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespoons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.<br /></li></ol><span style="font-weight: bold;font-family:arial;" >Directions: Day Two</span> <ol style="font-family: arial;"><li>On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator.<br /></li><li>Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour.<br /></li><li>Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter.<br /></li><li>Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.</li><li>At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).<br /><span style="font-style: italic; color: rgb(51, 51, 255);">Tip</span>: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.<br /></li><li>Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal.<br /></li><li>Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.<br /><span style="font-style: italic; color: rgb(51, 51, 255);">Tip</span>: Make only one pizza at a time. During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again. You can also resort to using a rolling pin, although it isn’t as effective as the toss method.</li><li>When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.</li><li>After 2 minutes baking, take a peek. For an even baking, rotate 180°.</li><li>If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.</li><li>Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.<br /></li></ol><div style="text-align: right;"><span style="font-family:arial;">Original recipe taken from <a href="http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688">The Bread Baker’s Apprentice</a> by Peter Reinhart.</span><br /></div>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com2tag:blogger.com,1999:blog-7178428176661596238.post-5905698028603832272008-10-26T21:22:00.000-07:002008-10-26T21:22:00.801-07:00mushroom risotto<span style="font-family:arial;">As part of our<a href="http://bakergirlcreations.blogspot.com/2008/10/last-harvest-carrot-apple-soup.html"> fall feast</a> on Saturday night I made mushroom risotto. Two winters ago I was a great lover of risotto, easily I made it once a week. I think Pete was a little risotto'ed out! However when we saw the lovely lobster and oyster mushrooms at the farmer's market, I knew that it would be a risotto night!</span> <span style="font-family:arial;">This is a basic risotto, nothing to spectacular about it, but so yummy and filling. Topped with </span><a style="font-family: arial;" href="http://en.wikipedia.org/wiki/Asiago_cheese">asiago cheese</a><span style="font-family:arial;"> instead of </span><a style="font-family: arial;" href="http://en.wikipedia.org/wiki/Parmigiano-Reggiano">parmigiano reggiano</a><span style="font-family:arial;">, it is a slightly different flavour. My favourite thing about risotto is that you can be super creative with it. So get out there and get mix match and enjoy a hearty dinner!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4znIJ6jTkTt8Zne7gQG_JmpARbOw6gbFJlji7R5QOEeolmeeFAhyphenhyphenaUFojJINiiI1sF7yRjPvu89FHUZJUCs_Hbgu8Mw3QKLwDmMsw260iHNjxr6OONUj4FLHLHqji4tySc8lUV3BEFEg/s1600-h/mushroom+risotto.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4znIJ6jTkTt8Zne7gQG_JmpARbOw6gbFJlji7R5QOEeolmeeFAhyphenhyphenaUFojJINiiI1sF7yRjPvu89FHUZJUCs_Hbgu8Mw3QKLwDmMsw260iHNjxr6OONUj4FLHLHqji4tySc8lUV3BEFEg/s320/mushroom+risotto.JPG" alt="" id="BLOGGER_PHOTO_ID_5261330283474395618" border="0" /></a><br /><span style="font-family:arial;"><br /></span> <div style="text-align: center;font-family:arial;"><span style="font-weight: bold;">Ingredients:</span><br />4 tbsp olive oil<br />2 tbsp<br />3 cups assorted mushrooms roughly chopped<br />2 shallots, finely minced<br />2 cloves garlic<br />1 cup <a href="http://en.wikipedia.org/wiki/Arborio_rice">arborio rice</a><br />1/3 cup cooking sherry<br />4 cups veggie stock (approx)<br />1/3 cup grated asiago cheese<br />chopped garlic chives to top<br /></div> <span style="font-weight: bold;font-family:arial;" >Directions:</span> <ol style="font-family: arial;"><li>In a sauce pan, heat up veggie stock.</li><li>Heat half of the olive oil and butter in a non-stick skillet. Add chopped mushrooms and allow to cook the water out.</li><li>With a slotted spoon remove the mushrooms from the pan. Drain the "juices" to a bowl on the side.</li><li>Heat up remainder of olive oil and butter, over med heat sautee onions until translucent - 8-10 minutes. Add garlic.</li><li>Just before garlic and onion brown, add rice. Toast for about 90 seconds.</li><li>Add cooking sherry. Stir and allow to be absorbed.</li><li>Add mushroom juices that you had reserved, stir and allow to cook out for about 1-2 minutes.</li><li>Add 1/3 cup stock, stir, allow to absorb, stir occasionally - I don't find you need to stir risotto constantly if you are using a non-stick pan. Repeat this step until the risotto is <a href="http://en.wikipedia.org/wiki/Al_dente">al dente.<br /></a></li><li>Remove from heat.</li><li>Take almost all of the sauteed mushrooms (reserve enough to top the plated risotto) and add to the pan. Stir in the grated cheese (again reserving some for topping), stir and cover. Let sit for 3 minutes.</li><li>Dish onto plates, top with reserved mushrooms, cheese and chives.<br /></li><li>Optional - drizzle with a little olive oil.</li></ol><div style="text-align: right; font-family: arial;"> Serves 2<br /></div>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com2tag:blogger.com,1999:blog-7178428176661596238.post-77888097100829039542008-10-25T19:21:00.000-07:002008-10-25T20:53:45.889-07:00last harvest: carrot apple soup<span style="font-family:arial;">I was not looking forward to today. You see, it marked the last day of the <a href="http://www.eatlocal.org/markets.html">farmer's market</a> that is right around the corner from us. It couldn't be more than a 3 minute walk. I know there is the winter farmer's market on alternating weekends. But (insert whining voice) I would have to drive there...and I never seem to make it, let alone remember.</span><br /><br /><div face="arial" style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHzc5lqVhNZD_tt5LwhBxgbqbQC9PfDP8wqoAxHO0NvOYh83_TAOU8QB1kCxGhyphenhyphenKMrfikTb-A5MMpPK3IHOMbWZV4cduUq04mTXsbny418Iv866eXTmz2eUEzXoIg0zMq4QPvdrIMnuE/s1600-h/tri+carrots.jpg"><img style="cursor: pointer; width: 349px; height: 86px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHzc5lqVhNZD_tt5LwhBxgbqbQC9PfDP8wqoAxHO0NvOYh83_TAOU8QB1kCxGhyphenhyphenKMrfikTb-A5MMpPK3IHOMbWZV4cduUq04mTXsbny418Iv866eXTmz2eUEzXoIg0zMq4QPvdrIMnuE/s320/tri+carrots.jpg" alt="" id="BLOGGER_PHOTO_ID_5261296223214904114" border="0" /></a><br /></div><br /><span style="font-family:arial;">Our <a href="http://bakergirlcreations.blogspot.com/2008/07/musings-and-gardening.html">community garden plot</a> is along the same the same road as the farmer's market. So off we went this morning, coffee's in hand, a happy puppy by our sides and a beautiful fall day awaiting us; I figured we would not only shop, but pull the last our carrots from the garden. The carrots have been slow in growing, I almost wonder if I planted some sort of dwarf carrot variation by mistake earlier on this summer. Regardless, they may be small, but they were plentiful and very tasty. I've been giving "bouquet's of carrots" when we have been visiting friends - maybe that is weird?!</span><br /><br /><span style="font-family:arial;">At the market we saw the beautiful colours of autumn. Deep oranges, brilliant yellows, reds, and deep greens. After we harvested our 7 lbs of baby sized carrots (that is a lot of pinky sized carrots, let me tell you!), we picked up a bag full of <a href="http://www.pacrimmushrooms.com/fresh-list.php">organic lobster and oyster mushrooms,</a> some fresh and crunchy gala apples and an amazing looking acorn squash. It doesn't sound like a lot, but with a little creativity it turned into a great three course dinner: cream of carrot apple soup, mushroom rissotto, and acorn squash/pear pie (I know, that sounds like such an odd combo).</span><br /><br /><span style="font-family:arial;">Tonight's post is the soup. This recipe is totally of my own imagination (or so I thought until I googled carrot apple soup!), and as I was cooking I was just opening the fridge/cupboards trying to figure out what should go in it, the result was surprisingly tasty and rich.</span><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4WdOs3SWstWqzjKd0OhqTwrDQZlx5FeKznsV_8BpS56N6NC1jyBTQchyK8p7XlGt7WuyPyZsuYAeJ4lcBt9hyZ5q5I9j-YBfkfZW6wkH8HWh7yGDNxyKVOC_r7gHtvB6qunpGfCxObs/s1600-h/carrot+soup.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4WdOs3SWstWqzjKd0OhqTwrDQZlx5FeKznsV_8BpS56N6NC1jyBTQchyK8p7XlGt7WuyPyZsuYAeJ4lcBt9hyZ5q5I9j-YBfkfZW6wkH8HWh7yGDNxyKVOC_r7gHtvB6qunpGfCxObs/s320/carrot+soup.JPG" alt="" id="BLOGGER_PHOTO_ID_5261296737473932754" border="0" /></a><br /><div style="text-align: center; font-family: arial;"><br /><span style="font-weight: bold;">Ingredients:</span><br />1 medium onion, diced<br />1 tbsp butter<br />2 tbsp olive oil<br />1 tsp fresh grated ginger<br />3 cloves garlic, minced<br />2 tbsp brown sugar<br />1 gala apple, peeled and chopped<br />3 cups chopped carrots<br />5 cups veggie stock<br />1/2 cup whipping cream<br />salt to taste<br />chives to top<br /></div><br /><span style="font-weight: bold;font-family:arial;" >Directions:</span><br /><ol style="font-family: arial;"><li>In a dutchoven heat olive oil and butter, over medium heat saute onions for about 10 minutes until translucent.</li><li>Add garlic, sugar, and ginger. Stir and allow to caramelize (about 3 more minutes).</li><li>Add apple and carrots, soften for 5 minutes, stirring occasionally.</li><li>Add veggie stock, bring to a medium simmer and cook for about 30 minutes.</li><li>Remove from heat, with an immersion blender, or in batches in your blender, carefully puree soup.</li><li>Stir in whipping cream.</li><li>Season to taste.</li><li>Top with chives.</li></ol><span style="font-family:arial;">Next time I would also top with </span><a style="font-family: arial;" href="http://www.yumsugar.com/1800602">savoury croutons</a><span style="font-family:arial;"><span style="font-family:arial;">. It would add a nice touch of salt, to juxtapose the sweet of the carrot and apple and a fabulous crunch to compliment something so rich and smoot</span>h.</span>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com3tag:blogger.com,1999:blog-7178428176661596238.post-8251369442450650132008-10-19T19:14:00.000-07:002008-10-19T20:17:23.187-07:00chicken pot pie<span style=";font-family:arial;font-size:100%;" >A new food blog has emerged, cute name too: <a href="http://smallkitchenbigideas.blogspot.com/">Small Kitchen, Big Ideas</a>. The couple who write this blog, have the right idea...they love food, and they like to create together. In reading their first food post, I smiled at the entry: Chicken Pot Pie.<br /><br /></span><span style=";font-family:arial;font-size:100%;" >Chicken pot pie is a quintessential comfort food in my world. I have lots of memories of my mom and I making them together in our kitchen and freezing them for a quick meal from the freezer. We also had the ones out of the box, don't get me wrong, everything wasn't always home made (sorry mom!) but nothing was like homemade.</span><span style=";font-family:arial;font-size:100%;" > </span><span style=";font-family:arial;font-size:100%;" ><br /><br />Given that it has been a stunningly beautiful autumn weekend I knew Sunday night dinner had to be flavours of fall. I gave Pete the choice, lentil soup or chicken pot pie, and considering the title of the post, it's not too hard to figure out what he chose already. Truthfully he chose the most sensible option in terms of what we had the kitchen. We still had half a rotisserie chicken left in the fridge that should be used, so while he was out at field hockey. Into the kitchen to chop and bake I went.<br /><br />I used mainly things we had around, that is one of the great things about pot pies. I also like double crusted pot pies, so I made the top and the bottom. And while I usually prefer personal sized pies, I thought I would make a full size one for the two of us and use the leftovers for lunch. </span> <span style=";font-family:arial;font-size:100%;" ><br /><br />This recipe has enough filling for two pies, so I made one. And took a few ramekins filled them and just topped with some of the left over dough, making 3 small personal pot pies. Next time I would just drop the left over into a Tupperware container and through into the freezer; easy filling for next time.<br /><br /></span><div style="text-align: center;font-family:arial;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwotQnX7s2tJy7f__I5DV7_qeRiQA-3JFeLq_nPx0VoVrOcUlU9QLKA6t7OCJvEfryOARAjL7zrPW8a9FSCPle20jrQ_g3LWgIVk_Zkb7wxrZBUnTJhH3G1AcD2vcUt_gv6JRKMFXq84/s1600-h/chicken+pot+pie.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwotQnX7s2tJy7f__I5DV7_qeRiQA-3JFeLq_nPx0VoVrOcUlU9QLKA6t7OCJvEfryOARAjL7zrPW8a9FSCPle20jrQ_g3LWgIVk_Zkb7wxrZBUnTJhH3G1AcD2vcUt_gv6JRKMFXq84/s320/chicken+pot+pie.JPG" alt="" id="BLOGGER_PHOTO_ID_5259069054496931714" border="0" /></a><br /></span> </div><div style="text-align: center;font-family:arial;"><span style="font-weight: bold;font-size:100%;" ><br />Ingredients for pastry dough</span><span style="font-size:100%;"><br />3 cups all-purpose flour<br />1 1/2 teaspoons kosher salt<br />1 teaspoon baking powder<br />1/2 cup vegetable shortening<br />1/4 pound cold unsalted butter, diced<br />1/2 to 2/3 cup ice water<br />1 egg beaten with 1 tablespoon water, for egg wash<br />Flaked sea salt and cracked black pepper<br /><br /></span><span style="font-weight: bold;font-size:100%;" >Ingredients for Filling</span><span style="font-size:100%;"><br />1 sweet yellow onion, diced<br />3 stalks celery, chopped<br />2 cloves garlic, diced<br />1 cup diced mushrooms<br />2 tbsp extra virgin olive oil<br />4 tbsp unsalted butter<br />2 small sweet potatoes, peeled and diced<br />2 large carrots, peeled and diced<br />4 cups chicken broth<br />1 cube bullion<br />1/2 cup all purpose flour<br />2/3 cup cream<br />2 1/2 tsp salt<br />1 tsp pepper<br />1 tbsp Italian seasoning<br />1/2 cup frozen corn<br />1/3 cup frozen peas<br />half a leftover rotisserie chicken chopped up (about 3 cups)<br /></span></div> <span style="font-weight: bold;font-family:arial;font-size:100%;" >Directions for dough</span> <ol style="font-family:arial;"><li><span style="font-size:100%;">For the pastry, mix the flour, salt, and baking powder in a large bowl.<br /></span></li><li><span style="font-size:100%;">Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Using a pastry knife or two butter knives, cut the butter and shortening into the flour until the fat is the size of peas.<br /></span></li><li><span style="font-size:100%;">Add the ice water; with a wooden spoon, mix only enough to moisten the dough and have it just come together.<br /></span></li><li><span style="font-size:100%;">Dump the dough out onto a floured board and knead quickly into a ball.<br /></span></li><li><span style="font-size:100%;">Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.</span></li></ol><span style="font-weight: bold;font-family:arial;font-size:100%;" >Directions for the filling:</span> <ol style="font-family:arial;"><li><span style="font-size:100%;">In a large dutch oven heat up olive oil and butter over medium high heat.</span></li><li><span style="font-size:100%;">Saute onions, and celery for 5-10 minutes. Stir every few minutes to ensure it doesn't stick to the bottom of your pot.</span></li><li><span style="font-size:100%;">Heat up the chicken stock in a medium sized pot, add one cube of bullion.</span></li><li><span style="font-size:100%;">Blanch the carrots and sweet potatoes in the stock for 3 minutes, remove and set aside.<br /></span></li><li><span style="font-size:100%;">Add the garlic. And mushrooms and cook for another 5-7 minutes.</span></li><li><span style="font-size:100%;">Add the flour and cook out the starch for about 2 minutes. Stirring constantly, do not burn.<br /></span></li><li><span style="font-size:100%;">Add the hot chicken stock. Allow to come to a low simmer for a few minutes as you stir to thicken it.<br /></span></li><li><span style="font-size:100%;">After 2-3 minutes add the salt, pepper, Italian seasoning and cream, cook for 1 minute.</span></li><li><span style="font-size:100%;">Add carrots, sweet potato, corn and peas. Stir until the filling comes to a low simmer. Remove from heat.</span></li></ol><span style="font-weight: bold;font-family:arial;font-size:100%;" >Directions for Assembly:<br /></span><ol style="font-family:arial;"><li><span style="font-size:100%;">Assemble the pie by rolling out half the dough, filling pie and topping with dough.<br /></span></li><li><span style="font-size:100%;">Whisk egg, and brush lightly over pie top. Sprinkle with salt and pepper.<br /></span></li><li><span style="font-size:100%;">Using aluminum foil protect edges of pie.<br /></span></li><li><span style="font-size:100%;">Bake for 45 minutes at 375 degrees Fahrenheit.<br /></span></li><li><span style="font-size:100%;">Remove aluminum foil, return to oven for another 15 minutes. Once crust is golden remove from oven.<br /></span></li><li><span style="font-size:100%;">Allow to set for 15 minutes. Enjoy!</span></li></ol><div style="text-align: right;">Adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html">Ina Garten's Chicken Pot Pie</a><br /></div>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com3tag:blogger.com,1999:blog-7178428176661596238.post-65354037286213895042008-10-07T16:30:00.000-07:002008-10-07T16:45:15.799-07:00thai chicken pizza<span style="font-family: arial;">Pizza is a great quick and easy meal to make, especially on the BBQ. I will admit it, i am the one who cheats and buys ready made pizza dough from our bakery half a block away. For the $1.25 it costs per pound, how could you go wrong? </span><br /><br /><span style="font-family: arial;">Things with yeast and I don't seem to work very well. Bread never is as light as it should be, same with homemade pizza dough... that being said, every once in a while I go back and revisit it and try again. </span><br /><br /><span style="font-family: arial;">This is going to be a super quick post because I am leaving for Mexico in 3 hours! The only reason this is going up now is because I was trying to clean up my memory card to make lots of space available for pictures. In doing so, I came across this.</span><br /><br /><div style="text-align: center; font-family: arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-ivXQmoYVqWliQ1Nvp5qj8aeey17p5xNcOjc3Luh4MvP6UU7oolB0yDTF5aDBD7YzulR_5oedzJUQXGW5bvyiUPG3bitKOyD15sAieIy53ChL2_yqKIS3o6rEcs0i6MiwGebrnM0FPc/s1600-h/thai+pizza.JPG"><img style="cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-ivXQmoYVqWliQ1Nvp5qj8aeey17p5xNcOjc3Luh4MvP6UU7oolB0yDTF5aDBD7YzulR_5oedzJUQXGW5bvyiUPG3bitKOyD15sAieIy53ChL2_yqKIS3o6rEcs0i6MiwGebrnM0FPc/s320/thai+pizza.JPG" alt="" id="BLOGGER_PHOTO_ID_5254561998505862306" border="0" /></a><br /></div><br /><div style="text-align: center;"><span style="font-weight: bold; font-family: arial;">Ingredients</span><br /><span style="font-family: arial;">(enough for 1 medium sized pizza)</span><br /><span style="font-family: arial;">1/2 lb pizza dough</span><br /><span style="font-family: arial;">2 tbsp extra virgin olive oil</span><br /><span style="font-family: arial;">2 tsp sesame seeds</span><br /><span style="font-family: arial;">1/3 cup peanut satay sauce</span><br /><span style="font-family: arial;">3 left over </span><a style="font-family: arial;" href="http://bakergirlcreations.blogspot.com/2008/09/easy-chicken-satay.html">chicken satays</a><span style="font-family: arial;"> cut up into chunks</span><br /><span style="font-family: arial;">3/4 cup grated mozzarella cheese</span><br /><span style="font-family: arial;">1/2 cup bean sprouts rinsed and dried as much as possible</span><br /><span style="font-family: arial;">1 large carrot, grated</span><br /></div><br /><span style="font-weight: bold; font-family: arial;">Directions:</span><br /><ol style="font-family: arial;"><li>Heat BBQ to med/high heat - 400F<br /></li><li>Roll out pizza dough with rolling pin, or shape with your hands. I never really care about the shape, I often actually like the rustic square/round shape that results, I like to imagine it is more gourmet!</li><li>Brush olive oil onto one side of pizza dough. Place this side down over the hot grill. Cover and let cook for about 5 minutes, until there are light grill marks on one side. While this is happening, brush the top side with the remaining olive oil.</li><li>Flip pizza dough, have all ingredients on hand.<br /></li><li>Apply peanut sauce, scatter the chicken chunks and top with mozza. Sprinkle the sesame seeds around the crust.</li><li>Close lid and let cook for about 6-7 min. This will fully cook the crust and melt the cheese.</li><li>Remove from heat, place on cutting board, allow to cool down slighly, this would allow for easier cutting.</li><li>Top with sprouts and grated carrots. Enjoy!</li></ol>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com1tag:blogger.com,1999:blog-7178428176661596238.post-63312767512472236362008-09-29T20:10:00.000-07:002008-09-30T10:06:06.179-07:00a day of canning<span style=";font-family:arial;font-size:100%;" >One of my favourite things about the fall is the ensuing harvest!<br /><br />Yesterday was our second annual canning extravaganza. A group of my friends come together, everyone bringing bits and pieces for the day and then we mass produce our preserves and split everything at the end. Last year we canned Spicy Pickled Beans, Peaches, <a href="http://28cooks.blogspot.com/2006/02/hot-pepper-and-garlic-jelly-i-recently.html">Hot Pepper and Garlic Jelly</a> (courtesy of Fiber at 28 cooks) and a variety of jams. Now we loved everything but the jam. Collectively as a group we don't eat enough jam to warrant the volume we created...and truly you can only give away so much!<br /><br />This year we repeated the pickled beans, and garlic jelly (too late for the peaches in our part of the world) and added garlic dill pickles to our repertoire. The most time consuming part of the day was pealing the garlic. Other than that, we were fairly efficient and were pleased with the results. Special thanks to Brent for playing photographer!<br /><br /></span><div style="text-align: center;font-family:arial;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvaTi78hdrLL7bY6On_ubtxRZXlqw-qrSen3K6-syMvQtXu9BhhDukcC3msyXCOepFCVJsPpN1GZMuYJy9hLuHDN_SZJbFy2iJumS-wwWUVKwCSiTzCOqV4BU44bdLW8_2jyoVWoWy2Ng/s1600-h/green+beans.JPG"><img style="cursor: pointer; width: 103px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvaTi78hdrLL7bY6On_ubtxRZXlqw-qrSen3K6-syMvQtXu9BhhDukcC3msyXCOepFCVJsPpN1GZMuYJy9hLuHDN_SZJbFy2iJumS-wwWUVKwCSiTzCOqV4BU44bdLW8_2jyoVWoWy2Ng/s320/green+beans.JPG" alt="" id="BLOGGER_PHOTO_ID_5251625540193991490" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVh4jUywfraGuSGKYLzKZB4nFan159IMwwzzI5patcsYO2Wu6lepGiu-ed4E1lGb535QkkMLGTSnWr_33hV1C4YV-71pS4ZFRBaXPxpwWD43lYu37joAQYNKxG7z7KOrf51K3UoOMP5DM/s1600-h/ingredients.jpg"><img style="cursor: pointer; width: 250px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVh4jUywfraGuSGKYLzKZB4nFan159IMwwzzI5patcsYO2Wu6lepGiu-ed4E1lGb535QkkMLGTSnWr_33hV1C4YV-71pS4ZFRBaXPxpwWD43lYu37joAQYNKxG7z7KOrf51K3UoOMP5DM/s320/ingredients.jpg" alt="" id="BLOGGER_PHOTO_ID_5251625200952105826" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfcyEayWd3MB7zPrPxh1daT6MhuMB0gRFLc4v4Jqn_bpiE9W3rU2DJdS_6CNF8EcrBP0DieLmc_a_plranBtZxH29PvhdQj_ER2p2ldfFy82VsUMNcvPQT6OqpbswkzDjCvFUOQDRHes/s1600-h/cukes.jpg"><img style="cursor: pointer; width: 237px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfcyEayWd3MB7zPrPxh1daT6MhuMB0gRFLc4v4Jqn_bpiE9W3rU2DJdS_6CNF8EcrBP0DieLmc_a_plranBtZxH29PvhdQj_ER2p2ldfFy82VsUMNcvPQT6OqpbswkzDjCvFUOQDRHes/s320/cukes.jpg" alt="" id="BLOGGER_PHOTO_ID_5251624990342181762" border="0" /></a><br /></span></div><span style=";font-family:arial;font-size:100%;" ><br /></span><span style=";font-family:arial;font-size:100%;" >Below are all the recipes we used and the quantities that we used to make enough for 4 couples (no kids!).</span><br /><span style=";font-family:arial;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBy6P34jJcPDqteH_eSGCteWCfA3XyKqNdPd2MbMECk7TNjwdTFS23WqGLiSqTfjnmzs4vtGWDAz5OCIwj3K353s5796RL-iv7eWebP0VxTMuIYQDYpfWlKYF9W4VQFsG9g8aizsdSyg/s1600-h/results.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPBy6P34jJcPDqteH_eSGCteWCfA3XyKqNdPd2MbMECk7TNjwdTFS23WqGLiSqTfjnmzs4vtGWDAz5OCIwj3K353s5796RL-iv7eWebP0VxTMuIYQDYpfWlKYF9W4VQFsG9g8aizsdSyg/s320/results.jpg" alt="" id="BLOGGER_PHOTO_ID_5251624801375892066" border="0" /></a></span> <p class="MsoNormal" style="text-align: center;font-family:arial;" align="center"><span style="font-size:100%;"><b style=""><span style="">Spicy Pickled Beans Ingredients<o:p></o:p></span></b></span></p> <p class="MsoNormal" style="text-align: center;font-family:arial;" align="center"><span style="font-size:100%;">20 x 500 mL jars<br />9 lbs Young green beans<br />20 long, thin red chilies (cut into eighths)<br />80 large Garlic cloves (4 per jar)<br />1/4 tsp per jar Peppercorns (white, black, green or a mixture)<br />1/4 cup loosely-packed fresh dill sprigs per jar<br />12 + 1/2 cup water (12 ½ cup)<br />12 + 1/2 cup white vinegar (12 ½ cup)<br />1 1/4 cup table salt<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><b style=""><span style="">Directions<o:p></o:p></span></b></span></p> <ol style="margin-top: 0in;font-family:arial;" start="1" type="1"><li class="MsoNormal" style=""><span style="font-size:100%;">Trim and strings from the beans. Rinse well and set aside.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Peal and prepare garlic, slice hot peppers (make sure to wear gloves, nasty burns can ensure if you aren't careful!)<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Sterilize jars and lids in not quite boiling water. When jars are cool enough to handle, fill each upright with beans until they are snug. Insert chilies and garlic cloves (preferably around outside so they can be seen). Divide peppercorns and dill among jars.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Separately bring the water, vinegar and salt to a boil in a non-reactive sauce pan. Ladle the hot brine over the beans leaving about 1/2-inch head space.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Wipe jar edge clean and screw on sterilized lid and band according to manufacturers instructions.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Process in a boiling water bath for 12 minutes (no more, or you get soggy beans!). Remove and allow to cool completely at room temperature away from drafts.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Check lids to make sure proper seal has been attained.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Store for at least six weeks before using to allow flavours to develop. - YUM - so good with Caesars or just on their own.<o:p></o:p></span></li></ol> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: center;font-family:arial;" align="center"><span style="font-size:100%;"><b style=""><span style="">Hot Pepper and Garlic Jelly</span></b><br /></span><span style="font-size:100%;">30 x 250 mL jars<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;font-family:arial;" align="center"><span style="font-size:100%;"><o:p> </o:p>6 red bell peppers, minced<br />4 cups fresh mix hot peppers, chopped<br />2 cups minced garlic<br />6 cups white vinegar<br />24 cups sugar - I know that is so much!<br />8 tsp cracked black pepper<br />4-5 pkt liquid Certo (4 for a more liquidy jelly and 5 for a little more strength to it)<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p><br /></o:p></span><span style="font-size:100%;"><b style=""><span style="">Directions:<o:p></o:p></span></b></span></p> <ol style="margin-top: 0in;font-family:arial;" start="1" type="1"><li class="MsoNormal" style=""><span style="font-size:100%;">Place all ingredients in large saucepan and mix well. Bring to a boil, stirring often - watch though, because once this comes to a boil, it is a little temperamental.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Boil for 5-6 minutes. Remove from heat and add Certo. Stir well. <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Pour into sterilized jars and cover with prepared lids to seal (specific canning instructions are below)<o:p></o:p></span></li></ol> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">*The easiest way to can is this - wash and dry canning jars thoroughly. Place lids and rings in a pot of barely simmering water. Once jelly is ready, fill a jar, leaving about a 1/4" headspace. With tongs, remove lid and ring from water, place on jar, and tighten, although not all the way. Turn jar upside down on a dishtowel. Repeat with remaining jars. Allow to cool for 10-15 minutes. Turn upright and allow to seal. Tighten rings on all jars. If any of the jars don't seal, simply store in the refrigerator once cool. The other jars can be stored in a pantry for 8 months to a year, if it lasts that long.<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p></o:p>A special thank you to Fiber for this great recipe. It is amazing with crackers and cheeses, mixed in cream cheese as a dip, my mom even uses it with sausage rolls. I imagine spring rolls would be nice with it too!<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: center;font-family:arial;" align="center"><span style="font-size:100%;"><b style=""><span style="">Garlic Dill Pickles<o:p></o:p></span></b><br /></span><span style="font-size:100%;">28 x 1 L jars<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;font-family:arial;" align="center"><span style="font-size:100%;"><o:p> </o:p>30 lbs fresh pickling baby cukes<br />13 1/2 cups vinegar<br />45 cups (11 Litres + 1 cup) water<br />3 3/8 cups pickling salt<br />10 Bunches of dill<br />Bowl of peppercorns (1/4 tsp per jar)<br />140 peeled whole garlic cloves<o:p></o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><b style=""><span style="">Directions:<o:p></o:p></span></b></span></p> <ol style="margin-top: 0in;font-family:arial;" start="1" type="1"><li class="MsoNormal" style=""><span style="font-size:100%;">Sterilize canning jars in a hot oven.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Scrub cucumbers in cold water until clean.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Bring a large vat of water, enough to cover all the cucumbers, to a boil.(I think we used about 30 Liters to cover up the cukes in the sink).<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Pour boiled water over cucumbers in a well cleaned and rinsed sink and let sit for 20 minutes.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Meanwhile peel garlic, set aside peppercorns, clean and separate out dill bunches.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">In another pot add vinegar, water, salt to a boil - DO NOT over boil or salty pickles will be had by all<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Pull hot jars from oven and to each jar add a handful of dill (or more if you like dilly-ious pickles),5 cloves garlic, and peppercorns.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Tightly pack jars with hot pickles - this turned into a race for us and was lots of fun to see which way worked best!<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Fill each jar with hot/boiling brine (~2 cups per jar), leaving 1/2" headspace.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Adjust lids/rings and seal tightly - no processing needed.<o:p></o:p></span></li></ol> <p class="MsoNormal"><span style=";font-family:Arial;font-size:11;" ><span style=";font-family:arial;font-size:100%;" ><o:p></o:p> A big thank you to my good friend, Tlell for this recipe she has shared. She and her mom make these pickles and as a receiver of such a nice treat, I must be sure to pass along credit where credit is due!</span><o:p></o:p></span></p>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com2tag:blogger.com,1999:blog-7178428176661596238.post-80667486721676988772008-09-27T21:15:00.000-07:002008-09-27T22:17:14.193-07:00daring baker's challenge: lavash crackers + dips<span style="font-size:100%;"><span style="font-family:arial;">This has to be a record fast post. First of all I am up against the clock deadline of the Daring Bakers Challenge to post today. Second of all, we had company surprise us and drop in (and they are still here!) I'm not very good with that. I like notice and to feel prepared. It's not even making sure the house is tidy, it's just my mindset...</span><br /><br /><span style="font-family:arial;">Anyhow as I write this the crackers are baking. This month's challenge was Lavash Crackers, a first for the Daring Bakers, courteousy of bakers from the "alternative baking list", Natalie from </span><a style="font-family: arial;" href="http://glutenagogo.blogspot.com/" target="_blank">Gluten A Go Go</a><span style="font-family:arial;"> and Shel of </span><a style="font-family: arial;" href="http://shellyfish.wordpress.com/" target="_blank">Musings From the Fishbowl</a><span style="font-family:arial;"> teamed up to bring us a two-part challenge. After months of rich cakes, and involved recipes, this was lovely. Quick easy and you have everything you need in your pantry. The second part of the challenge was to create a topping or dip that was vegan friendly. Because I am up against the clock, I had to make something quick and easy (sorry!) and insert hummus. Yum!</span><br /><br /><span style="font-family:arial;">For a great look at lots of delicious savoury niblets check out the <a href="http://daringbakersblogroll.blogspot.com/">Daring Baker's Blog Roll</a>. And for the recipe, visit Natalie (</span><a style="font-family: arial;" href="http://glutenagogo.blogspot.com/" target="_blank">Gluten A Go Go</a><span style="font-family:arial;">) and Shel (</span><a style="font-family: arial;" href="http://shellyfish.wordpress.com/" target="_blank">Musings From the Fishbowl</a><span style="font-family:arial;">). One thing I have noticed about this recipe is that the thinner you can roll the dough, the better it is. I thought I had rolled it out enough, but I just peaked in the oven and it resembles pita more than crispy crackers. Over at </span><a style="font-family: arial;" href="http://awhiskandaspoon.wordpress.com/">A Whisk and Spoon</a><span style="font-family:arial;">, she suggested rolling the dough with a pasta machine on the setting for lasagna - BRILLIANT! Now if only I had a pasta machine... next time, more muscles!<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIsrqvOHeXtCz0pZCZhXuPL_b71fJrQgEyTJd8HUBSE8w6WuHy6UmxWhR3hX-a91_kdo7zYeNJXyZSHNq4i4flCORWwt-gLu0RacGVfT-3VmiAgL-wGcdN2RPofilD0j6A0GMqsRMZIo/s1600-h/Cracker+and+Hummus.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIsrqvOHeXtCz0pZCZhXuPL_b71fJrQgEyTJd8HUBSE8w6WuHy6UmxWhR3hX-a91_kdo7zYeNJXyZSHNq4i4flCORWwt-gLu0RacGVfT-3VmiAgL-wGcdN2RPofilD0j6A0GMqsRMZIo/s320/Cracker+and+Hummus.JPG" alt="" id="BLOGGER_PHOTO_ID_5250936447574563250" border="0" /></a><span style="font-size:85%;"><span style="font-family: arial;">(worst picture ever!)<br /><br /></span></span></div><div style="text-align: center;"><span style="font-size:100%;"><span style="font-weight: bold;font-family:arial;" >Hummus Ingredients</span></span><br /><span style="font-size:100%;"><span style="font-family:arial;">1 can drained chickpeas</span></span><br /><span style="font-size:100%;"><span style="font-family:arial;">1/4 cup tahini paste</span></span><br /><span style="font-size:100%;"><span style="font-family:arial;">5 cloves of roasted garlic</span></span><br /><span style="font-size:100%;"><span style="font-family:arial;">2 Tbsp olive oil</span></span><br /><span style="font-size:100%;"><span style="font-family:arial;">3 Tbsp sour cream (not necessary, but a nice touch if you are ok with making this non-vegan)</span></span><br /><span style="font-size:100%;"><span style="font-family:arial;">salt to taste</span></span><br /></div><span style="font-size:100%;"><br /><span style="font-weight: bold;font-family:arial;" >Directions:</span><br /><span style="font-family:arial;">Take all ingredients, blend until creamy and ready to eat in a food processor. And you are done!<br /><br /></span></span>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com4tag:blogger.com,1999:blog-7178428176661596238.post-25597836195119266362008-09-25T21:02:00.000-07:002008-09-25T21:30:40.980-07:00easy chicken satay<span style="font-family:arial;">One of the student groups I advise had a potluck dinner on Monday night. I was assigned "any type of meat". I have been busy lately, really when I look around, who isn't? Anyhow, as a result I was trying to think of something really quick and easy that I could prep in the morning before work, and then cook when I got to the potluck. Insert: chicken satay.</span><br /><br /><span style="font-family:arial;">The thing I liked about this recipe is that I made chicken satay a few weeks ago and thought it was gross. I had added peanut butter to the marinade, based on a recipe I found on the internet and it made the chicken taste muddy. I don't know what real satay is supposed to be marinaded in, and truly, I don't care. The night before I was going to make this, I was drifting off to sleep trying to decide what to put in it (based on what we had in the house) And below is the result. In honour of my friend Cate, I must say, "Tasty, Tasty".</span><br /><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJSDN28K2iVl0AIEtMf9HLCwxFAZzOdI1qoWQuekKkTQ0XMPiw62Ts-cECWpI_fvWPUs3ijus6PGtnXsE8BypOmMTNiDbdtRqmHW8Ci91Lc9xFeXnYuVoZz7lSgLfTHNsimb-X7nv39I/s1600-h/IMG_2020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJSDN28K2iVl0AIEtMf9HLCwxFAZzOdI1qoWQuekKkTQ0XMPiw62Ts-cECWpI_fvWPUs3ijus6PGtnXsE8BypOmMTNiDbdtRqmHW8Ci91Lc9xFeXnYuVoZz7lSgLfTHNsimb-X7nv39I/s320/IMG_2020.JPG" alt="" id="BLOGGER_PHOTO_ID_5250178785863904706" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;font-family:arial;" >Ingredients:</span><br /><span style="font-family:arial;">2 lbs, boneless + skinless chicken thighs</span><br /><span style="font-family:arial;">2 Tbsp fish sauce</span><br /><span style="font-family:arial;">1/4 cup soy sauce</span><br /><span style="font-family:arial;">2 Tbsp brown sugar</span><br /><span style="font-family:arial;">4 crushed garlic cloves</span><br /><span style="font-family:arial;">1 Tbsp sesame oil</span><br /><span style="font-family:arial;">3 Tbsp lime juice</span><br /><span style="font-family:arial;">1 Tbsp chili sambal sauce</span><br /><br /><span style="font-weight: bold;font-family:arial;" ></span><div style="text-align: left;"><span style="font-weight: bold;font-family:arial;" >Directions</span><span style="font-family:arial;">:</span><br /><ol style="font-family: arial;"><li>Combine all the ingredients into a large ziploc bag, massage so that all the ingredients combine.</li><li>Allow to marinate in the fridge for at least 4 hours, meanwhile soak skewers to prevent burning.<br /></li><li>Heat oven to 400 degrees Fahrenheit. Thread chicken onto skewers, bake on a cookie sheet for about 10 minutes, turn and bake for another 5-7 minutes.</li><li>Serve with your favourite Peanut Sauce. Mine is <a href="http://www.asianfamilyfoods.com/products.html#">Asian Family's Speacilaty Foods Satay Peanut Sauce</a></li></ol><span style="font-family:arial;">Alternatively you could cook these over your grill. This is a lot of chicken, so adjust as needed, this was enough for 10 people + extras for leftovers. (Thai chicken pizza to come)</span><br /><br /><span style="font-family:arial;">Enjoy!</span><br /></div></div>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com1tag:blogger.com,1999:blog-7178428176661596238.post-4686428727037262532008-09-15T21:50:00.001-07:002008-09-15T22:18:41.514-07:00new zealand roast rack of lamb<span style="font-family:arial;">To any vegetarian's or vegans I apologize. This post is for the carnivore...of which I am and with whom I live. One of our favourite meats is lamb. Truthfully it is something I had to develop a taste for and since really finding an appreciation for it, beef doesn't taste the same.</span> <span style="font-family:arial;"><br /><br />Pete's mom often made us a version of this. It is another one of those random pieces of paper on the bookshelf that I am cleaning out. Originally the recipe was for a leg of lamb. It requires a long marinating time (ahhhemmm...planning?) and is usually something we bbq over the grill. Tonight however we made it with a Frenched rack of lamb that I first seared and then roasted in the oven until it was a lovely medium-rare. I really liked the searing in melted butter in my cast iron pan. It adds a richness that the meat really benefited from.<br /><br /></span><span style="font-family:arial;">I have no idea how to take any decent looking picture of meat, so here it is, in all it's glory on the cutting board.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-L8XNO_nFpCq0WKA8NayuyV4S4f4E2mCeU1J7qU-JEW7p6JdP-2mv3ad6Yic4LvuoR-Vc5i2k_ZvywHILaYkTqekDJR_pkkr2f_aJChsM3d6RH22-tm7vMjp2M-XgE6dTjBvbkdpd1Dk/s1600-h/Roasted+Rack+of+Lamb.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-L8XNO_nFpCq0WKA8NayuyV4S4f4E2mCeU1J7qU-JEW7p6JdP-2mv3ad6Yic4LvuoR-Vc5i2k_ZvywHILaYkTqekDJR_pkkr2f_aJChsM3d6RH22-tm7vMjp2M-XgE6dTjBvbkdpd1Dk/s320/Roasted+Rack+of+Lamb.JPG" alt="" id="BLOGGER_PHOTO_ID_5246482399392054642" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;font-family:arial;" >Ingredients:</span><br /><span style="font-family:arial;">1 rack of lamb, Frenched (8 popsicles)</span><br /><span style="font-family:arial;">1 teaspoon black pepper</span><br /><span style="font-family:arial;">1 teaspoon thyme</span><br /><span style="font-family:arial;">1 teaspoon rosemary</span><br /><span style="font-family:arial;">2 cloves minced garlic</span><br /><span style="font-family:arial;">1 teaspoon salt</span><br /><span style="font-family:arial;">4 Tablespoons Worcestershire sauce</span><br /><span style="font-family:arial;">6 Tablespoons dry white wine</span><br /><br /><span style="font-family:arial;">2 Tablespoons butter</span><br /><span style="font-family:arial;">1 Tablespoon extra virgin olive oil</span><br /></div><br /><span style="font-weight: bold;font-family:arial;" >Directions:</span> <ol><li style="font-family: arial;">The night before, in a Tupperware container or in a large freezer bag, combine Worcestershire and wine </li><li style="font-family: arial;">Rub spices into meat.</li><li style="font-family: arial;">Drop meat into container/bag, massage and refrigerate. Turn halfway through.</li><li style="font-family: arial;">1 hour before wanting to eat, take meat out of fridge and allow to come to room temp.</li><li style="font-family: arial;">Heat oven to 450 degrees.</li><li style="font-family: arial;">Place cast iron skillet in oven to heat up for 10 minutes.</li><li style="font-family: arial;">Add butter and olive oil to skillet, ensure it doesn't burn. Over a burner at medium (it will still have a lot of residual heat from the oven) sear each side of the rack (2 minutes a side). Baste the rack that isn't being seared with the melted butter/oil combo.</li><li style="font-family: arial;">One you have a nice sear on it that will keep the rack nice and rack, place skillet in the hot oven. For a total of 12 minutes (for medium rare), 6 minutes a side.</li><li style="font-family: arial;">Remove and allow to rest covered for 5-10 minutes.</li><li><span style="font-family:arial;">Slice and serve!</span><br /></li></ol>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com1tag:blogger.com,1999:blog-7178428176661596238.post-72809692059600677562008-09-14T19:21:00.000-07:002008-09-14T12:28:18.003-07:00pumpkin pie muffins with cream cheese filling<span style=";font-family:arial;font-size:100%;" >One of my favourite pies is a moist and flavourful pumpkin pie. I loved it as a kid and I love it as an adult. In the fall, closer to Thanksgiving (in Canada!) and Halloween you can easily find the 2 for $5 pies at Safeway or any local grocery store. As a child I loved those... as an adult, not so much. The crusts are moderately better than cardboard and the flavour of filling is, ok. A few years ago for Thanksgiving I found a recipe from somewhere on the internet that was a combination of pumpkin, maple syrup and cayenne pepper (yes, really). I'm not here for Thanksgiving this year, but that won't stop me from enjoying the bounty of pumpkin season...even if it has to come from a can (shhh... don't tell).<br /><br />I wanted a pumpkin muffin that was rich and moist, and felt like a treat to eat. Stuffed with an gooey cream cheese filling, and topped with pumpkin seeds (which I didn't have so substituted walnuts instead) and a little brown sugar. As these baked the apartment smelled wonderful. Settle in with a cup of tea, wrapped in a blanket on the patio on a cool afternoon, and it is a lovely way to take a time out from the busyness of life.<br /><br /></span><div style="text-align: center;font-family:arial;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4iTuqHoL70YCJnQ69sz6cUKeYBfSE1Saf3fH_Wqmv-eXc1T_L-qMmKlCuD3be_ZzpHek9fMuxSezOOs85Ny1pvQLMBUURv_O3Lz1-4Ydgu0j35zYEwrBpgKX7HOYKQxFvrN30U3mjj8/s1600-h/pumpkin+muffins+landscape.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4iTuqHoL70YCJnQ69sz6cUKeYBfSE1Saf3fH_Wqmv-eXc1T_L-qMmKlCuD3be_ZzpHek9fMuxSezOOs85Ny1pvQLMBUURv_O3Lz1-4Ydgu0j35zYEwrBpgKX7HOYKQxFvrN30U3mjj8/s320/pumpkin+muffins+landscape.JPG" alt="" id="BLOGGER_PHOTO_ID_5245958408316475970" border="0" /></a></span><span style="font-weight: bold;font-size:100%;" >Muffin Ingredients</span><span style="font-size:100%;"><br />4 eggs<br />1 cup oil<br />1 x 14 oz can pure pumpkin (not pumpkin pie filling)<br />1 1/2 cup white sugar<br />1/8 cup brown sugar<br />1 tsp salt<br />2 1/4 tsp baking powder<br />1 1/4 tsp cinnamon<br />1 tsp ground ginger<br />1 tsp ground nutmeg<br />1 1/2 cups AP flour<br />1 pinch cayenne pepper<br />1 tsp ground cloves<br />1 tsp baking soda<br /><br /></span></div><p style="text-align: center;font-family:arial;"><span style="font-weight: bold;font-size:100%;" >Cream Cheese Filling Ingredients</span><span style="font-size:100%;"><br />1 (8 ounce) package cream cheese, softened<br />1/4 cup + 1 tbsp white sugar<br />1/2 tsp vanilla<br />1 Tbsp butter<br />(you could easily half this and have less cream cheese filling in the muffin, that would be Pete's preference, I like the ooey gooey cream cheese filling)<br /></span></p><p style="text-align: center;font-family:arial;"><span style="font-weight: bold;font-size:100%;" >Topping Ingredients</span><span style="font-size:100%;"><br />Small handful of chopped walnuts are pumpkin seeds<br />2 tbsp brown sugar </span></p> <p style="font-family:arial;"><span style="font-weight: bold;font-size:100%;" >Directions:</span><span style="font-size:100%;"><br /></span></p><ol style="font-family:arial;"><li><span style="font-size:100%;">Preheat oven to 350 degrees<br /></span></li><li><span style="font-size:100%;">Lightly grease a muffin pan and line with muffin liners (I like to grease the pan even though I use the liners so the muffin tops don't get stuck to the pan)</span></li><li><span style="font-size:100%;">Combine filling ingredients until smooth, set aside.<br /></span></li><li><span style="font-size:100%;">Combine eggs, oil, and pumpkin until smooth.</span></li><li><span style="font-size:100%;">Stir together dry ingredients and add to the wet.</span></li><li><span style="font-size:100%;">Fill muffin tin 3/4 of the way with batter.<br /></span></li><li><span style="font-size:100%;">With two spoons, use one to create a well in each muffin and the other to drop in about a teaspoon of the cream cheese filling.</span></li><li><span style="font-size:100%;">Top with pumpkin seeds or walnuts and a little touch of brown sugar.<br /></span></li><li><span style="font-size:100%;">Bake for about 20 minutes. Test the doneness by inserting a toothpick or skewer into the muffin part of the muffin (not the cream cheese part).<br /></span></li><li><span style="font-size:100%;">Allow to set for about 15-20 minutes, this allows the cream cheese filling to settle a little more so that the muffins don't tear apart.<br /></span></li></ol><span style=";font-family:arial;font-size:100%;" ><br /></span><div style="text-align: right;font-family:arial;"><span style="font-size:100%;"><span style="font-family:arial;">Makes 18 good sized muffins.</span><br /></span></div>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com1tag:blogger.com,1999:blog-7178428176661596238.post-38199696866355627282008-09-13T15:31:00.000-07:002008-09-13T15:55:44.838-07:00easiest, tastiest steak marinade<span style="font-family: arial;">I am on a house cleaning purge - perhaps instead of spring cleaning, I am fall cleaning. One place that needs some love is my cookbook bookcase. I am always ripping out recipes or being given recipes that I think "I will make one day" - I am sure many people have this as well. </span><br /><br /><span style="font-family: arial;">Years ago a former colleague gave me this recipe. Photocopied from a book. Unfortunately I have no idea what the source is, so apologies to the creator. But in an effort to clean the shelf, random papers must go, and this needs to be added to the blog for posterity. </span><br /><br /><span style="font-family: arial;">When I think of this recipe I think of the word, </span><a style="font-family: arial;" href="http://en.wikipedia.org/wiki/Umami">umami</a><span style="font-family: arial;">. The kitchen even smells great when the steak is marinating! No picture, but just know that when this all comes together and you cook your steak perfectly it is a great addition to a meal from the grill!</span><br /><br /><div style="text-align: center;"><span style="font-family: arial;"><span style="font-weight: bold;">Ingredients</span></span><br /><span style="font-family: arial;">1 cup dark soy sauce</span><br /><span style="font-family: arial;">1 tsp sesame oil</span><br /><span style="font-family: arial;">2 cloves finally minced garlic cloves</span><br /><span style="font-family: arial;">1 Tbsp finely chopped fresh ginger<br />(sometimes I used ground ginger from the spice rack and that works fine too)</span><br /><span style="font-family: arial;">freshly ground pepper to taste</span><br /><span style="font-family: arial;">1/4 cup of rice wine vinegar (or juice from 1/2 a lemon)</span><br /><span style="font-family: arial;">1 Tbsp cornstarch (or tapioca starch)</span><br /></div><br /><span style="font-family: arial; font-weight: bold;">Directions:</span><br /><ol style="font-family: arial;"><li>Mix all the ingredients together in a non-reactive dish. <br /></li><li>Add the meat, turn to coat and marinate for 10-30 minutes. Turn meat half way through to ensure equal marinating. Do not marinate overnight, as this is a fairly salty marinade.</li><li>Cook steaks to the doneness you like. Be sure to allow them to rest for 4 minutes and the quickly return to grill to heat up for 30 seconds or so.<br /></li></ol><div style="text-align: right;"><span style="font-size:85%;"><span style="font-family: arial;">** Enough for 4 steaks</span></span><br /></div>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com0tag:blogger.com,1999:blog-7178428176661596238.post-12542803040724797272008-09-11T19:34:00.000-07:002008-09-11T20:03:45.135-07:00chewy chocolate chip cookies<span style="font-size: 10pt; font-family: arial;">I love summer...but sometimes I love fall even more. There is something so lovely about the fresh air, the consistently warm weather, the crisp evening air. AND, I feel like the fall brings on the baking bug for me. The call of the oven is louder because the house isn't melting from July/August heat! And work slows down as everyone gets settled in once classes start.<br /><br />All week long I have been brainstorming things I want to make: cookies, muffins (pumpkin and zucchini) and homemade bread (to accompany several soups I want to make!). I've been reading the food blogs and it seems like everyone is picking up again! One of my favourite bloggers, Annie, made some delicious looking <a href="http://annieseats.wordpress.com/2008/09/08/thick-and-chewy-chocolate-chip-cookies/">Thick and Chewy Chocolate Chip Cookies</a>. I thought I would take a stab at them given that I was craving baking, and here they are...</span><br /><span style="font-family: arial;font-size:78%;" ><span style="font-size:100%;"><span style="font-size:78%;"><br /></span></span></span><span style="font-family: arial;font-size:78%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_I02UyV4wyhI5flSGXNzVbKVAKVEhikmXQXSmqxM_M-Iok_WqX87q90WGHUCsCTFVMVSwC9JCoj7LvAHdknA_ibSvSBSbyb2JeOoPyzDI-EZ7qn1bKVOW7Ju4ea3HATnpx_f9ujuzO5w/s1600-h/Choc+Chip+Cookies.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_I02UyV4wyhI5flSGXNzVbKVAKVEhikmXQXSmqxM_M-Iok_WqX87q90WGHUCsCTFVMVSwC9JCoj7LvAHdknA_ibSvSBSbyb2JeOoPyzDI-EZ7qn1bKVOW7Ju4ea3HATnpx_f9ujuzO5w/s320/Choc+Chip+Cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5244964092604593346" border="0" /></a></span> <div style="text-align: center;"> </div><p style="font-family: arial; text-align: center;" class="MsoNormal" face="arial"><b><span style="font-size: 10pt;">Ingredients:</span></b><br /><span style="font-size: 10pt;">2 cups plus 2 tbsp. all-purpose flour<br />½ tsp. baking soda<br />½ tsp. salt<br />12 tbsp. unsalted butter, melted and cooled until warm<o:p></o:p><br />1 cup brown sugar, packed<o:p></o:p><br />½ cup granulated sugar<o:p></o:p><br />1 large egg plus 1 egg yolk<o:p></o:p><br />2 tsp. vanilla extract<o:p></o:p><br />1 ½ cups semi-sweet chocolate chips<o:p></o:p></span></p><div style="text-align: center;"> </div><p style="font-family: arial; text-align: center;" class="MsoNormal" face="arial"><span style="font-size: 10pt;">(If I was to make these again, I would use less chocolate chips and add some pecans or walnuts to the batter!)<o:p></o:p></span></p> <p style="font-family: arial;" class="MsoNormal" face="arial"><b><span style="font-size: 10pt;"><o:p> </o:p></span></b></p> <p style="font-family: arial;" class="MsoNormal" face="arial"><b><span style="font-size: 10pt;">Directions:</span></b><span style="font-size: 10pt;"><o:p></o:p></span></p> <ol style="font-family: arial;" start="1" face="arial" type="1"><li class="MsoNormal" style=""><span style="font-size: 10pt;">Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line cookie sheet with parchment paper.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Whisk dry ingredients together in a medium bowl; set aside. <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">With electric mixer, or by hand, mix butter and sugars until thoroughly combined. <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Beat in egg, yolk, and vanilla until combined. <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. <o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Bake, rotate cookie sheet by 180 degrees halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 10pt;">Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool. <o:p></o:p></span></li></ol> <p><span style="font-size: 10pt; font-family: Arial;"><span style="font-family: arial;">Source: adapted from </span><a style="font-family: arial;" href="http://annieseats.wordpress.com/">Annie's Eats</a><span style="font-family: arial;">, originally from </span><a style="font-family: arial;" href="http://www.amazon.com/Baking-Illustrated-Best-Recipe-Classic/dp/0936184752/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1219632994&sr=8-1" target="_blank" title="Baking Illustrated">Baking Illustrated</a><o:p></o:p></span></p> <strong></strong>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com3tag:blogger.com,1999:blog-7178428176661596238.post-49174754781735324472008-08-23T22:17:00.000-07:002008-08-24T11:19:03.813-07:00gummy creations<span style="font-family: arial;font-size:100%;" >August is always a crazy month for me. Getting ready for classes to start again, and for the return of students I still am amazed how fast the month flies by. So while I haven't been posting, I have been busy, and busy with lots of food related stuff. <br /><br />We went to the family reunion in the <a href="http://okanagan.com/photos/">Okanagan</a>, and brought back with us, some peaches, pears, cherries, tomatoes and peppers...and so I have been busy canning some new stuff (to be posted later when I get a decent picture of the jars in natural light).<br /><br />As I was sitting at the table looking at the freshly canned Roma tomatoes, I started to think about how I could have walked about 50 feet to the little grocery store practically out my door and picked up a tin of tomatoes for a measly buck something, there is something so satisfying doing it myself.<br /><br />Then, as it often does, my mind wondered away and I started thinking about random things I could try to make from home.... I am not sure if anyone has ever watched "<a href="http://www.commentcestfait.com/html/anglais/index2.html">How It's Made</a>", but it tends to be something that catches my attention, perhaps because it helps me think about how I could make things that we so often run out to the store to buy. I just love the challenge of trying to make something at least once...and so came the ah, ha moment when I thought, why don't I make my own gummy candies. Truly I have never desired to do it, but I figured the kitchen is already a mess, why not!? The result is below... not exactly the same as the junk you can buy at the corner store, but still kind of fun. We made the recipe below twice, first raspberry flavoured and then lime. I'm looking forward to trying to make these with my nephew!<br /><br /></span><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRX2NwVPpzUXVniG1qDmhLmf3dA9jB33nix4lOEJ-91gblIb1jKJUkSxj2jqauOhYMsiEu4BtxTl_mA_dvLjBW6QAgLbzq2rvzC3LHx9fGz1zdahJerKrHsgqrXieKniiz-Qh0zJs2z90/s1600-h/gummy+flowers.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRX2NwVPpzUXVniG1qDmhLmf3dA9jB33nix4lOEJ-91gblIb1jKJUkSxj2jqauOhYMsiEu4BtxTl_mA_dvLjBW6QAgLbzq2rvzC3LHx9fGz1zdahJerKrHsgqrXieKniiz-Qh0zJs2z90/s320/gummy+flowers.JPG" alt="" id="BLOGGER_PHOTO_ID_5237954356803057042" border="0" /></a><br /><p style="text-align: center; font-family: arial;font-family:arial;"> <span style="font-size:100%;"><b>Ingredients:</b> </span></p><p style="text-align: center; font-family: arial;font-family:arial;"> <span style="font-size:100%;">1 package flavored jello<br />6 packages unflavored gelatin<br />1/2 cup cold water </span></p><p style="font-family: arial;font-family:arial;" > <span style="font-size:100%;"><b>Directions:</b> </span></p><p style="font-family: arial;font-family:arial;" > <span style="font-size:100%;">1. In a small saucepan, mix both the flavored and the unflavored gelatin.</span></p><p style="font-family: arial;font-family:arial;" > <span style="font-size:100%;">2. Stir the gelatins up. Pour cold water in mixture and stir with a spatula until you have a gloppy-chunky blob not unlike play-doh.</span></p><p style="font-family: arial;font-family:arial;" > <span style="font-size:100%;">3. Turn heat stove top burner on medium and melt blob.</span></p><p style="font-family: arial;font-family:arial;" > <span style="font-size:100%;">4. Stir the blob constantly until melted.</span></p><p style="font-family: arial;font-family:arial;" ><span style="font-size:100%;">5. Spray molds very lightly with a vegetable spray like Pam.</span></p><p style="font-family: arial;font-family:arial;" ><span style="font-size:100%;">6. Pour the melted mixture into miniature bear molds, or other small candy type molds.</span></p><p style="font-family: arial;font-family:arial;" > <span style="font-size:100%;">7. Place filled molds in freezer for 10 minutes to cool. </span></p><span style="font-family: arial;font-size:100%;" > ** I don't have candy molds but I do have silicon shapes ice cube trays from Ikea...and as a result, flowers and puzzle pieces. Voila! </span><div style="text-align: right;"><span style="font-size:100%;"><span style="font-family:arial;">Recipe from </span><a style="font-family: arial;" href="http://www.easyfunschool.com/article1514.html">Marianne Dambra</a></span><br /></div>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com2tag:blogger.com,1999:blog-7178428176661596238.post-27919802268203430152008-08-05T23:09:00.000-07:002008-08-05T23:43:45.664-07:00dulce de leche pecan ice cream<span style="font-family: arial;font-size:100%;" >At the wedding we went to a few weeks ago, instead of having a seating chart, there was a table with escort cards laid out. On each card there was the name of a guest, their table number and a favourite recipe of the newlywed's to take home (and hopefully make!).<br /><br />This recipe comes from Pete's escort card. And given that he loves caramel and ice cream, we knew we would have to make it. I have had at the happy couple's house before, and it didn't disappoint when we made it - so a big thank you to them!<br /></span> <p style="font-family: arial;" class="MsoNormal"><span style="font-size:100%;">This is a delicious ice cream to make...it is not however a healthy treat, sweet and rich - so to make on occasion is good, just not something you may need to have in you freezer at all times. We made a few adaptations to the recipe, so below is what we ended up making. <b style=""><br /></b></span></p><span style="font-family: arial;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTZFpBVZKnN9ErgZEtK4tJdbLrFl7U9x-HvkQpNm3nO4OCHdXurnGs5M7KrcqpQiMcN0rFcbzTpVUyuMiMof7aLIuskvZOcQ1rOKyVx-0gtD51gE-MfqX46mkV1NHRrovhmV1GfiwMyI/s1600-h/IMG_1784.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTZFpBVZKnN9ErgZEtK4tJdbLrFl7U9x-HvkQpNm3nO4OCHdXurnGs5M7KrcqpQiMcN0rFcbzTpVUyuMiMof7aLIuskvZOcQ1rOKyVx-0gtD51gE-MfqX46mkV1NHRrovhmV1GfiwMyI/s320/IMG_1784.JPG" alt="" id="BLOGGER_PHOTO_ID_5231290238216634770" border="0" /></a><br /></span><div style="text-align: center;"><span style="font-weight: bold; font-family: arial;font-family:arial;font-size:100%;" >Ingredients</span><br /><span style="font-family: arial;font-family:arial;font-size:100%;" >1 c milk, plus 2 T</span><a href="javascript:void(0)" tabindex="10" onclick="return false;"><span></span></a><br /><span style="font-family: arial;font-family:arial;font-size:100%;" >1 c whipping cream</span><span style="font-family: arial;font-size:100%;" > </span><br /><span style="font-family: arial;font-family:arial;font-size:100%;" >4 egg yolks</span><span style="font-family: arial;font-size:100%;" > </span><br /><span style="font-family: arial;font-family:arial;font-size:100%;" >1/4 c sugar</span><span style="font-family: arial;font-size:100%;" > </span><br /><span style="font-family: arial;font-family:arial;font-size:100%;" >1 jars dulche de leche (or 1 can prepared sweetened condensed milk)</span><span style="font-family: arial;font-size:100%;" > </span><br /><span style="font-family: arial;font-family:arial;font-size:100%;" >1/2 c pecan halves</span><span style="font-family: arial;font-size:100%;" > </span><br /><span style="font-family: arial;font-family:arial;font-size:100%;" >Freshly ground black pepper</span></div> <p style="font-family: arial; font-weight: bold;" class="MsoNormal"><span style="font-size:100%;"><o:p>Directions</o:p></span></p> <ol style="margin-top: 0in; font-family: arial;" start="1" type="1"><li class="MsoNormal" style=""><span style="font-size:100%;">In a small saucepan, heat 1 c milk and the cream over medium heat, just until bubbles appear around edge of pan. Remove from heat and set aside.<br /></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">In a bowl, beat together egg yolks and sugar. Add warm milk mixture.<br /></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Wipe saucepan clean. Return custard mixture to pan and cook over medium-low heat, stirring constantly, until custard thickens and coats back of a spoon, 8-10 minutes.</span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Immediately remove from heat and strain through a fine-mesh sieve into a clean bowl.<br /></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Stir 1/3 can dulce de leche into warm custard.<br /></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Cover with plastic wrap, pressing it directly on surface of custard, and let cool completely.</span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Refrigerate for 1 hour. </span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Preheat oven to 375°F (190°C). Spread pecans on a baking sheet, sprinkle with 1 T of water, and season to taste with pepper. Toast pecans until fragrant and lightly browned, 7-8 minutes. Let cool, then roughly chop. Set aside.</span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Freeze chilled dulce de leche custard in an ice-cream maker. Transfer to a chilled freezer-proof container and fold in toasted pecans. In a small bowl, mix half of the remaining dulce de leche with 2 T milk, then fold into ice cream just enough to form a marbled effect. Freeze until service.<br /></span></li><li class="MsoNormal" style=""><span style="font-size:100%;">Accompany ice cream with 1/3 can dulce de leche.</span></li></ol> <span style="font-family: arial;font-family:arial;font-size:100%;" >To prepare sweetened condensed milk into dulce de leche:</span> <ol style="font-family: arial;"><li><span style="font-size:100%;">In a large dutch oven, filled with water, bring water to a rolling boil.</span></li><li><span style="font-size:100%;">Carefully drop can of condensed milk into water, ensure it is fully covered, preferably with an inch or two of water.</span></li><li><span style="font-size:100%;">Keep water boiling at a low boil for 3 hours.</span></li><li><span style="font-size:100%;">You will need to keep adding water to the pot to keep the can covered, this allows can to be under constant and equal pressure. (I checked every 15-20 minutes_<br /></span></li><li><span style="font-size:100%;">After 3 hours (though many sites say anywhere for as short as 90 minutes) remove can from water and allow to cool.<br /></span></li><li><span style="font-size:100%;">You can store the can in the fridge once prepared unopened, and it would last for months.</span></li></ol><span style="font-family: arial;font-family:arial;font-size:100%;" >**Please be careful while preparing the dulce de leche - it can be a little dangerous!**</span><span style="font-family: arial;font-size:100%;" ><br /></span><p class="MsoNormal" style="text-align: right; font-family: arial;" align="right"><span style="font-size:100%;"> Adapted from Williams-Sonoma, <a href="http://www.amazon.com/Best-Taste-Williams-Sonoma-Deborah-Madison/dp/1892374374/ref=sr_1_1?ie=UTF8&s=books&qid=1218004894&sr=8-1"><i style="">TASTE</i></a></span></p>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com2tag:blogger.com,1999:blog-7178428176661596238.post-47772079702075736592008-07-30T21:15:00.000-07:002008-07-30T21:56:00.101-07:00filo wrapped coho salmon<span style="font-size:100%;"><span style="font-family:arial;">So the mussels (below) were the appetizers as part of our seafood extravaganza. And the filo wrapped salmon was the entr</span><em style="font-family: arial;">é</em><span style="font-family:arial;">e. It was quite possibly one of the fastest proteins I have ever prepared...with the goat cheese it was pretty rich. Tasty but rich. Next time I think I would cream together the goat cheese with a little bit of honey dijon or something like that to cut the richness just a bit.</span> <span style="font-family:arial;">What I did love was how beautifully the filo turned out. I am always apprehensive to work with it, for fear of drying out or tearing, but then whenever I do, always a happy surprise!</span><br /><br /></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hAXJNNC-Y4kFJ-vjZIXAv-AWO8IHS7C9oi_OSHr9roZfOpJ9SFz7R2ltgPq98uRNxbuAGB3PLRToaB9lKTcZyfkj3emzVsg0TZzNbhqBQ1ORKMZBSY-hzdkc4qCV1yyHCwpfDcKrlxU/s1600-h/salmon.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hAXJNNC-Y4kFJ-vjZIXAv-AWO8IHS7C9oi_OSHr9roZfOpJ9SFz7R2ltgPq98uRNxbuAGB3PLRToaB9lKTcZyfkj3emzVsg0TZzNbhqBQ1ORKMZBSY-hzdkc4qCV1yyHCwpfDcKrlxU/s320/salmon.JPG" alt="" id="BLOGGER_PHOTO_ID_5229036294527984978" border="0" /></a><span style=";font-family:arial;font-size:85%;" >(Lighting in the picture is horrible!)</span><br /><br /></div><span style="font-size:100%;"><br /></span><div style="text-align: center;"><span style="font-size:100%;"><span style="font-weight: bold;font-family:arial;" >Ingredients</span></span><br /><span style="font-size:100%;"><span style="font-family:arial;">2 coho salmon fillets - personalize size, de-boned and skinned</span> </span><br /><span style="font-size:100%;"><span style="font-family:arial;">3 Tbsp crumbled herb goat cheese</span> </span><br /><span style="font-size:100%;"><span style="font-family:arial;">1 lemon</span> <span style="font-family:arial;">5-10 thin garlic chives</span> </span><br /><span style="font-size:100%;"><span style="font-family:arial;">2 Tbsp melted butter</span> </span><br /><span style="font-size:100%;"><span style="font-family:arial;">2 sheets filo paper</span> </span><br /><span style="font-size:100%;"><span style="font-family:arial;">salt and pepper</span> </span><br /></div><span style="font-size:100%;"><span style="font-family:arial;"><br /><br /><span style="font-weight: bold;">Directions</span></span> </span><ol style="font-family:arial;"><li><span style="font-size:100%;">Pre-heat oven to 400 F</span></li><li><span style="font-size:100%;">Lay one sheet of filo out. Cover the other with a damp cloth/paper towel to ensure that it doesn't dry out.</span></li><li><span style="font-size:100%;">Brush top half of the sheet with melted butter.</span></li><li><span style="font-size:100%;">Flip bottom half of sheet up onto the top, brush with butter.</span></li><li><span style="font-size:100%;">Pat salmon dry, season with salt and pepper.<br /></span></li><li><span style="font-size:100%;">Place de-boned and skinned fillet on with 3 inches from the end of the sheet.</span></li><li><span style="font-size:100%;">Top salmon with half of the crumbled cheese, 1/4 of the chives - chopped up into small pieces, and some juice from half of the lemon.</span></li><li><span style="font-size:100%;">Fold top, bottom and short side of the filo ont the salmon, and then fold the salmon along the long side of the filo.</span></li><li style="font-family:arial;"><span style="font-size:100%;">Brush outer filo with butter.</span></li><li style="font-family:arial;"><span style="font-size:100%;">Repeat for second fillet.</span></li><li style="font-family:arial;"><span style="font-size:100%;">Place packs on a cookie sheet and bake until golden brown - approximately 20 minutes.</span></li><li style="font-family:arial;"><span style="font-size:100%;">Garnish (if you would like to!) with the other half of the lemon and remaining chives<br /></span></li></ol><span style="font-family:arial;">Best served with a fresh light garden salad!</span> <span style=";font-family:arial;font-size:100%;" ><br /><br />Serves 2.</span>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com1tag:blogger.com,1999:blog-7178428176661596238.post-48983446417507608342008-07-28T21:41:00.000-07:002008-07-28T22:15:11.057-07:00chorizo mussels<span style="font-family:arial;">Every summer I have a few seafood kicks. Living on the west coast, there is an abundance of delights from the sea. A few months ago there was the Spotted Prawn Festival in Vancouver...fresh fresh fresh meaty prawns, cooked simply either steamed or grilled and a little garlic butter - delish! </span> <span style="font-family:arial;"><br /><br />Today after work I wondered down to Granville Island, visited our favourite fish shop and picked up a few pounds of mussels and wild coho salmon fillets...and out of it we had a tasty summer seafood fest.<br /><br />Here is our appetizer: chorizio mussels - the heat was delayed, using fresh chili's would have a stronger intense heat, the chorizo was more subtle.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FwPf1LPN3OFrPcCU8O-freYNq6OIk0LKTAHM1mXkGJmn_1zMnWaxMuSLXrhCX7M3Ou0-LQBT4QwdsbSraVBIBZkxxu51hRX4hT-U1YHE_ATeN4EzOvUSuJK-Z9m8yJ7-2ddFeeLF4RY/s1600-h/mussels.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FwPf1LPN3OFrPcCU8O-freYNq6OIk0LKTAHM1mXkGJmn_1zMnWaxMuSLXrhCX7M3Ou0-LQBT4QwdsbSraVBIBZkxxu51hRX4hT-U1YHE_ATeN4EzOvUSuJK-Z9m8yJ7-2ddFeeLF4RY/s320/mussels.JPG" alt="" id="BLOGGER_PHOTO_ID_5228297260463772578" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;font-family:arial;" >Ingredients:</span><br /><span style="font-family:arial;">2 Tbsp olive oil</span><br /><span style="font-family:arial;">1/3 diced yellow onion</span><br /><span style="font-family:arial;">1 Roma tomato diced</span><br /><span style="font-family:arial;">3 cloves diced garlic</span><br /><span style="font-family:arial;">1 pinch salt</span><br /><span style="font-family:arial;">1 large chorizo sausage, sliced</span><br /><span style="font-family:arial;">1 Tbsp chili flakes</span><br /><span style="font-family:arial;">1/3 cup white wine</span><br /><span style="font-family:arial;">1/3 cup vegetable stock</span><br /><span style="font-family:arial;">2 lbs mussels, cleaned - only use tightly closed mussels</span><br /><span style="font-family:arial;">1/3 cup heavy cream</span><br /><span style="font-family:arial;">4-5 basil leaves</span><br /><br /><span style="font-family:arial;">Lots slices of crusty bread</span> <br /></div><br /><br /><span style="font-weight: bold;font-family:arial;" >Directions:</span> <ol style="font-family: arial;"><li>Over medium heat, heat olive oil in a large heavy bottomed pot (I used a dutch oven)</li><li>Add to garlic, onions and salt to the pot, sauté until they begin to sweat, do not let brown</li><li>Add chorizo sausage and chili flakes, sauté for about 2 minutes, stir occasionally</li><li>Add tomatoes, allow to warm through</li><li>Add white wine and vegetable stock - bring to a boil</li><li>Add cleaned mussels, cover and let steam for approximately 5 minutes</li><li>Once the majority of all the mussels have opened, remove from heat.</li><li>Transfer mussels to a large bowl, leave sauce in the pot.<br /></li><li>Add heavy cream, bring to simmer and allow to thicken - about 2 minutes.</li><li>Take all but one leaf of the basil, tear and add to pot, stir and pour into bowl with mussels.</li><li>Garnish with remaining leaf.</li><li>Serve with bread - use it to absorb all the tasty broth<br /></li></ol><span style="font-family:arial;">NB: Only eat the mussels that have fully opened - the other's should be tossed.</span>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com1tag:blogger.com,1999:blog-7178428176661596238.post-9127089268719144462008-07-26T19:33:00.000-07:002008-07-26T20:18:33.937-07:00musings and gardening<span style=";font-family:arial;font-size:100%;" >We have been busy this month! Between a wedding of good friends and all the excitement, events and errands around that, working many evenings and family there have been lots of dinners out and food ordered in...cooking or baking has been something that has not been on my mind at all! Sure, we've bbq'd burgers on the grill, and I've baked some vanilla cupcakes, but nothing to write on the blog about! But not for long, I have a list as long as my arm of things I am looking forward to make over the next few weeks, and can't wait!<br /><br />What I have been up to has kept me outdoors. Living in an 800 - something square foot apartment I have really been missing the joy of gardening. I have a vault full of memories of being a kid and watching my dad garden, and every few summers my mom would put in a veggie garden. I loved watching the little seedlings start out scrony and over the course of a month or two bush out, fill with fragrant blossoms and in the case of the veggies produce food that could make it to the table in mere minutes.<br /><br />Last year I put my name on a wait list for a community garden plot, as luck would have it, this year I got a large plot for me to with it whatever my little heart wanted - I was stoked! The plot is about 8'x20' it is on a slope, so I went with a fairly traditional approach, basic rows filled with:<br />green beens, sugar peas, butternut squash, carrots, onions, chives, beets, radishes and lettuce (I planted spinach but it totally bolted in the never ending June rain). I also planted several sweet pea plants - a little floral beauty. The picture below is the finished product of a hot afternoon in May turning the soil and planting.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_kRUjPPA9w53mA8lk5NClF5qUHbRt3A6VLuo5TM9hRdiVeegvlq48FbaxXFUTYQh3hahdUJOAilFnylnMwjb6bH995IX8gDf5tCEh4WNfb6qYsR12W3nck59AABDSzB7GUrfTzgvtuI/s1600-h/garden+day+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3_kRUjPPA9w53mA8lk5NClF5qUHbRt3A6VLuo5TM9hRdiVeegvlq48FbaxXFUTYQh3hahdUJOAilFnylnMwjb6bH995IX8gDf5tCEh4WNfb6qYsR12W3nck59AABDSzB7GUrfTzgvtuI/s320/garden+day+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5227524342174949906" border="0" /></a><br /><span style="font-weight: bold;"></span></span><span style=";font-family:arial;font-size:100%;" >And today,</span><span style=";font-family:arial;font-size:100%;" > I </span><span style="font-weight: bold;font-family:arial;font-size:100%;" >finally </span><span style=";font-family:arial;font-size:100%;" >got the chance to go and collect our bounty! Don't get me wrong, over the last weeks I have picked a few sugar peas off the plant, and some lettuce leaves, but today I went prepared, basket and shears in hand... and I walked away with an exciting assortment - bring on the kitchen now! I will get back in the kitchen -- till next week then!<br /><br /></span><div style="text-align: center;"><span style=";font-family:arial;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQphjjKGFd-4vepKV8qOC1QVZyc7Ii8uVPaeyRKimNghGqGHgimdesTQUDc9QvSWodT81rS599hA4OXAT_w87eOwQFNxeZD-exOkFMw-hKI50NtIGuD-iETOZcl_o4otQHzAJqoIpTBDw/s1600-h/garden+produce.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQphjjKGFd-4vepKV8qOC1QVZyc7Ii8uVPaeyRKimNghGqGHgimdesTQUDc9QvSWodT81rS599hA4OXAT_w87eOwQFNxeZD-exOkFMw-hKI50NtIGuD-iETOZcl_o4otQHzAJqoIpTBDw/s320/garden+produce.JPG" alt="" id="BLOGGER_PHOTO_ID_5227525386299490546" border="0" /></a><span style="font-size:85%;">In the picture from left to right:<br />Chives, Sugar Peas, Butter Lettuce, Green Beans, Sweat Peas, Radishes</span></span><br /></div><span style="font-size:100%;"><span style="font-family:arial;"><br /><br /><br /></span></span>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com2tag:blogger.com,1999:blog-7178428176661596238.post-63314113333446201342008-07-01T19:46:00.000-07:002008-07-02T21:35:05.154-07:00o canada, our home and native land...<span style=";font-family:arial;font-size:100%;" >No recipes in this post. But, in honour of my fair country's 141st birthday, we did the typically Canadian thing: pack the car, pack some beer and get out of the city...and it was a great time for all.<br /><br />This past weekend we went camping at <a href="http://www.env.gov.bc.ca/bcparks/explore/parkpgs/shu_lk/">Shuswap Provincial Park</a>. I love camping. Love it. I don't know if it is the childhood memories, of big campfires, swimming in a lakes, having fun with friends and cousins, but there is something I just adore about packing up the car and heading out to the "wilderness". Pete likes to point out that how we camp, is not real camping...it is car camping. Fair enough. He is the strap on a 70 lb pack and walk up a mountain. I am the person who is completely satisfied to have a car to zip to the store if I need anything.<br /><br />My favourite thing about camping now as an adult is to cook a delicious meal with pretty basic ingredients, and the kicker, is to try to cook everything over open flames. We always bring our camping stove, just in case there is a campfire ban, but there is NOTHING like grilled steak with a smoky wood flavour. A few pictures for fun are below. Our first night's dinner was delish, grilled steaks, mushroom risotto and salad - no picture of that, we were too hungry to take any!<br /><br /></span><span style=";font-family:arial;font-size:100%;" ></span><div style="text-align: center;font-family:arial;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HrFA1b_EG1o4W9zSNzSO0Jg0vOa8rcQ4UOTaz3omIp3Dk5uleYZi7bVfIkQmpLPZ3r0ZeVxqFkjFFUSfBAGKrUn99zU-EOhaJFriamCPcL5s81NzLcS4UPMlEYw-MRWHODMoNVut2fY/s1600-h/breakfast.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HrFA1b_EG1o4W9zSNzSO0Jg0vOa8rcQ4UOTaz3omIp3Dk5uleYZi7bVfIkQmpLPZ3r0ZeVxqFkjFFUSfBAGKrUn99zU-EOhaJFriamCPcL5s81NzLcS4UPMlEYw-MRWHODMoNVut2fY/s320/breakfast.JPG" alt="" id="BLOGGER_PHOTO_ID_5218467923307821538" border="0" /></a>Breakfast: Eggs, Roasted Potatoes and Sausages<br /></span></div><span style=";font-family:arial;font-size:100%;" ><br /></span><div style="text-align: center;"><span style=";font-family:arial;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtt6dZuL0eKYnxKM4inVB2XkYgIxhjTAnH4VGryviMCXn_Hm8hBS1YpIboa1NZ6XdKrxOjJ1r3hzBOuJv57GRsnCwRyhJ_tRFO23siaecwfNmxmw-uVupeO5K2-QArb8-MxxC61Ev6Lc/s1600-h/salmon+dinner.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtt6dZuL0eKYnxKM4inVB2XkYgIxhjTAnH4VGryviMCXn_Hm8hBS1YpIboa1NZ6XdKrxOjJ1r3hzBOuJv57GRsnCwRyhJ_tRFO23siaecwfNmxmw-uVupeO5K2-QArb8-MxxC61Ev6Lc/s320/salmon+dinner.JPG" alt="" id="BLOGGER_PHOTO_ID_5218468375671797026" border="0" /></a>Dinner: Teriyaki Salmon, Grilled Asparagus and Roasted Potatoes</span><br /></div>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com2tag:blogger.com,1999:blog-7178428176661596238.post-49768777835161510432008-06-29T08:00:00.000-07:002008-06-29T08:00:03.486-07:00daring baker's challenge: danish braid<span style="font-family: arial;font-family:arial;font-size:100%;" >For some reason I thought that starting this month's daring baker's challenge at 8:00 pm was a good idea - what was I thinking? Before I even get to that point, let me start by saying that I thought that this month's challenge of Danish Braid sounded exciting, challenging yes, but I was excited to try to create a laminate dough...and i loved that I had everything needed for the recipe except for the whole milk so there was no need spend $50+ on ingredients - so than you to Ben and Kelly who hosted this month!<br /><br />Back to the 8:00 pm start, I had read through the ingredients, I was prepared to do all the dough turning, and leave it in the fridge overnight to bake the next day. Then came the slow unravellings of what could have been a long evening. My dough mixer wouldn't power up. I had run out of ground cardamom apparently, so had to crack the pods and pound to smithereens with my mortar and pestle. Then I made a batch of dough and forgot to add the eggs, but didn't know until had made the first well and had the liquid pour out all over the counter...and then finally, finally after remaking the dough, rolling out and turning it, but wait, one more mess to clean up, I spilt the carton of milk all over the counter - sigh - by 1:30 am, I was ready to go to bed.<br /><br />I seldom loose my patience in the kitchen, but boy I am sure Pete was glad that I had something to get my frustrations out on! I enjoyed the process of braiding, it was interesting to see how such a simple step could create something that looked well presented. Below is the result - the dough didn't rise as much as I would have liked.<br /><br /></span><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytSLGERvalOmdrivFA5pyYIBSAm7LCoVkIuFh3Jf9up30sdNh_boNd-pIuwg2D-QSkXKO7SLaAwdXEMLK2U8wxqtCS6bq4VqoIQUNI4aStGpzcsXxCx7chyKgFHaFo4nmxwsBWcmAA8w/s1600-h/dainsih+braid.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytSLGERvalOmdrivFA5pyYIBSAm7LCoVkIuFh3Jf9up30sdNh_boNd-pIuwg2D-QSkXKO7SLaAwdXEMLK2U8wxqtCS6bq4VqoIQUNI4aStGpzcsXxCx7chyKgFHaFo4nmxwsBWcmAA8w/s320/dainsih+braid.JPG" alt="" id="BLOGGER_PHOTO_ID_5216841786390398978" border="0" /></a><br /><div style="text-align: center; font-family: arial;"><span style="font-weight: bold;font-size:100%;" >Ingredients:</span><span style="font-size:100%;"><br /></span><span style="font-weight: bold;font-size:100%;" ><em>For the dough (Detrempe)</em> </span><span style="font-size:100%;"><br /></span><span style="font-size:100%;">1 ounce fresh yeast or 1 tablespoon active dry yeast<br /></span><span style="font-size:100%;">1/2 cup whole milk<br /></span><span style="font-size:100%;">1/3 cup sugar<br /></span><span style="font-size:100%;">Zest of 1 orange, finely grated<br /></span><span style="font-size:100%;">3/4 teaspoon ground cardamom<br /></span><span style="font-size:100%;">1-1/2 teaspoons vanilla extract<br /></span><span style="font-size:100%;">1/2 vanilla bean, split and scraped<br /></span><span style="font-size:100%;">2 large eggs, chilled<br /></span><span style="font-size:100%;">1/4 cup fresh orange juice<br /></span><span style="font-size:100%;">3-1/4 cups all-purpose flour<br /></span><span style="font-size:100%;">1 teaspoon salt<br /><br /></span><span style="font-weight: bold;font-size:100%;" ><em>For the butter block (Beurrage)</em></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;">1/2 pound (2 sticks) cold unsalted butter<br /></span><span style="font-size:100%;">1/4 cup all-purpose flour<br /><br /></span><span style="font-size:100%;"><strong><span style="font-style: italic;">Apple Filling</span><br /></strong><span class="bbu"></span>4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces<br />1/2 cup sugar<br />1 tsp. ground cinnamon<br />1/2 vanilla bean, split and scraped<br />1/4 cup fresh lemon juice<br />4 tablespoons unsalted butter<br /><br /></span></div><span style="font-family: arial;font-family:arial;font-size:100%;" ><strong>Directions: Dough</strong></span><span style="font-family: arial;font-size:100%;" > </span><ol style="font-family: arial;font-family:arial;" ><li><span style="font-size:100%;"><span class="bbu"></span> Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.<br /></span></li><li><span style="font-size:100%;">Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.<br /></span></li><li><span style="font-size:100%;">Sift flour and salt on your working surface and make a fountain (My edit after round two - start in a large bowl, make well and add liquid, combine in the same method as follows). Make sure that the “walls” of your fountain are thick and even.<br /></span></li><li><span style="font-size:100%;">Pour the liquid in the middle of the fountain.<br /></span></li><li><span style="font-size:100%;">With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.<br /></span></li><li><span style="font-size:100%;">When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.</span></li></ol><span style="font-family: arial;font-size:100%;" ><br /><strong>Directions: Butter Block<br /></strong></span><ol style="font-family: arial;"><li><span style="font-size:100%;">Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.<br /></span></li><li><span style="font-size:100%;">Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.<br /></span></li><li><span style="font-size:100%;">Set aside at room temperature.</span></li></ol><span style="font-family: arial;font-size:100%;" ><span style="font-weight: bold;">Directions: Turning the Dough</span><br /></span><ol style="font-family: arial;"><li><span style="font-size:100%;">After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.<br /></span></li><li><span style="font-size:100%;">Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick.<br /></span></li><li><span style="font-size:100%;">The dough may be sticky, so keep dusting it lightly with flour.<br /></span></li><li><span style="font-size:100%;">Spread the butter evenly over the center and right thirds of the dough.<br /></span></li><li><span style="font-size:100%;">Fold the left edge of the detrempe to the right, covering half of the butter.<br /></span></li><li><span style="font-size:100%;">Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.<br /></span></li><li><span style="font-size:100%;">Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.</span></li><li><span style="font-size:100%;">Place the dough lengthwise on a floured work surface. The open ends should be to your right and left.<br /></span></li><li><span style="font-size:100%;">Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle.<br /></span></li><li><span style="font-size:100%;">Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed.<br /></span></li><li><span style="font-size:100%;">Refrigerate the dough for 30 minutes.</span></li><li><span style="font-size:100%;">Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight.<br /></span></li><li><span style="font-size:100%;">The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.<br /></span></li></ol><span style="font-family: arial;font-size:100%;" ><br /><strong>Directions: Apple Filling<br /></strong></span><ol style="font-family: arial;"><li><span style="font-size:100%;">Toss all ingredients except butter in a large bowl.<br /></span></li><li><span style="font-size:100%;">Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes.<br /></span></li><li><span style="font-size:100%;">Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape.<br /></span></li><li><span style="font-size:100%;">Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream<br /></span></li></ol><span style="font-family: arial;font-size:100%;" ><span style="font-weight: bold;"> Putting it all together</span><br /><strong></strong>(Makes enough for 2 large braids)<br /><br /><span style="font-weight: bold;" class="bbu">Ingredients</span><span style="font-weight: bold;"> </span><br />1 recipe Danish Dough (see below)<br />2 cups apple filling, jam, or preserves (see below)<br /><br />For the egg wash: 1 large egg, plus 1 large egg yolk<br /><br /><span style="font-weight: bold;">Directions:</span><br /></span><ol style="font-family: arial;"><li><span style="font-size:100%;">Line a baking sheet with a silicone mat or parchment paper.<br /></span></li><li><span style="font-size:100%;">On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.</span></li><li><span style="font-size:100%;"> Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.</span></li><li><span style="font-size:100%;">Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.<br /></span></li></ol><span style="font-family: arial;font-size:100%;" ><span class="bbu"></span><span style="font-weight: bold;" class="bbu">Proofing and Baking<br /></span></span><ol style="font-family: arial;"><li><span style="font-size:100%;">Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.</span></li><li><span style="font-size:100%;">Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.</span></li><li><span style="font-size:100%;">Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.</span> </li></ol>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com14tag:blogger.com,1999:blog-7178428176661596238.post-8446131987812577312008-06-24T17:00:00.000-07:002008-06-24T17:14:11.912-07:00strawberry cheesecake bites<span style="font-family: arial;font-size:100%;" >Mini-desserts are a favourite of mine to make at gatherings. They are often cute, not too involved and the size helps people take as many or as a few as they like. I came across <a href="http://annieseats.wordpress.com/">Annie's blog</a> while searching for a random recipe this weekend. She is recently a new mom - congrats to her!<br /><br />Anyway, this recipe is a mini cheesecake recipe from her site - and the best thing is that they took literally no time to make. Between prep and baking - 25 minutes!<br /><br /></span><p style="font-family: arial;"><span style="font-size:100%;"><em></em><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9irG6F1PpYvtZ0uHGzKH90CK66n5KcQXAZK8f1RVYpwo2_vlGzwuoG_hKPR1O4z1GVMq9A5bTrlEl7eA_U0x4ut2-x9kzZ-2Bsbk201TkUHdLgbuXpUqhrLs1RPDXii_N_Glfz_RHoM/s1600-h/cheesecake+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9irG6F1PpYvtZ0uHGzKH90CK66n5KcQXAZK8f1RVYpwo2_vlGzwuoG_hKPR1O4z1GVMq9A5bTrlEl7eA_U0x4ut2-x9kzZ-2Bsbk201TkUHdLgbuXpUqhrLs1RPDXii_N_Glfz_RHoM/s320/cheesecake+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5215286106856179666" border="0" /></a></span></p><p style="font-family: arial; text-align: center;"><span style="font-size:100%;"><span style="font-weight: bold;">Cheesecake Bites Ingredients</span><br />1 ¼ lb. cream cheese, at room temperature<br /></span><span style="font-size:100%;">¾ cup sugar<br /></span><span style="font-size:100%;">½ tsp. vanilla extract<br /></span><span style="font-size:100%;">¼ cup sour cream<br /></span><span style="font-size:100%;">2 eggs, at room temperature<br /></span><span style="font-size:100%;">3 tbsp. all-purpose flour</span></p><p style="font-family: arial; text-align: center;"><span style="font-size:100%;"><br /></span></p><p style="font-family: arial; text-align: center;"><span style="font-size:100%;"><span style="font-weight: bold;">Strawberry Sauce Ingredients<br /></span>2 cups frozen or fresh hauled strawberries<br />1/2 cup water<br />1/4 cup white sugar<br />2 tbsp cornstarch<br />3 tbsp water<br /></span></p><span style="font-family: arial;font-size:100%;" ><em></em></span><span style="font-family: arial;font-size:100%;" ><br /><span style="font-weight: bold;">Cheesecake Bites Directions:</span><br /></span><ol style="font-family: arial;"><li><span style="font-size:100%;">Preheat the oven to 350°.<span> </span>Line a mini-muffin pan with paper liners.</span></li><li><span style="font-size:100%;">To make the filling, in the bowl of an electric mixer beat the cream cheese on medium-high speed until fluffy, about 3 minutes.<span><br /></span></span></li><li><span style="font-size:100%;">Reduce the speed to low, gradually add the sugar and beat until smooth, scraping down the sides of the bowl as needed.<span> </span></span></li><li><span style="font-size:100%;">Add the vanilla and sour cream and beat until combined.<span><br /></span></span></li><li><span style="font-size:100%;">Add the eggs one at a time, beating well after each addition.<span> </span>Add the flour and beat until combined.</span></li><li><span style="font-size:100%;">Divide the filling among the prepared muffin cups, filling each about ¾ full.<span> </span>Bake until the cheesecakes are just set in the center, about 15 minutes.<span> </span></span></li><li><span style="font-size:100%;">Transfer the pan to a wire rack and let the cheesecakes cool in the pan for 5 minutes.<span><br /></span></span></li><li><span style="font-size:100%;">Using a small offset spatula, transfer the cheesecakes to the rack and let cool completely, about 45 minutes.</span></li><li><span style="font-size:100%;">Refrigerate the cheesecakes in an airtight container at least overnight or up to 3 days.<span> </span>Spoon topping onto cheesecakes just before serving.</span></li></ol> <span style="font-family: arial;font-size:100%;" ><span style="font-weight: bold;">Strawberry Sauce Directions:</span><br /></span><ol style="font-family: arial;"><li><span style="font-size:100%;">In a sauce pan combine strawberries, sugar and first amount of water. <br /></span></li><li><span style="font-size:100%;">Bring to a low simmer for 5 minutes until the strawberries begin to fall apart.</span></li><li><span style="font-size:100%;">I used a potato masher to make sure they were pretty tender.<br /></span></li><li><span style="font-size:100%;">In a small bowl combine the cornstarch and second part of water. Ensure there are no lumps and slowly add to the simmering strawberry mixture.</span></li><li><span style="font-size:100%;">Allow to cook and thicken for about one minute.</span></li><li><span style="font-size:100%;">Cool.</span></li></ol><span style="font-family: arial;font-size:100%;" >>> Assemble cheesecake bites by topping them with the strawberry sauce<<<br /><br />Makes 48 mini bites</span>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com2tag:blogger.com,1999:blog-7178428176661596238.post-85669091860435365032008-06-23T17:00:00.000-07:002008-06-23T19:21:34.866-07:00crab wonton crisps<span style="font-family:arial;font-size:100%;">A friend of mine is getting married and we had a bridal shower for her this weekend. I love the opportunity to try new things at such gatherings, though I am sure most people prefer to try something new when it is just them - and not 15 other people! C'est la vie.<br /><br />I love crispy wontons as an appetizer, and crab is tasty! I also love quick appies that can be prepared the night before, and then assembled just before needed. This is a combo of several different recipes I have tried over the years, and thought worked out pretty well - AND they look fancier than they actually are!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXper7ylYFS6-08q4i4bV2HatQVgQau0nnTYRbCfe4ksdi4LsPuIMKAmJs_hRvAsnUvW4tO4MjWE3hcEWZMPwtPeOZl0LnNu_-1KPwvsVGvyUVpRs9YaU89qlnH07bypUSvbxHcZeKaA/s1600-h/crab+crisp.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQXper7ylYFS6-08q4i4bV2HatQVgQau0nnTYRbCfe4ksdi4LsPuIMKAmJs_hRvAsnUvW4tO4MjWE3hcEWZMPwtPeOZl0LnNu_-1KPwvsVGvyUVpRs9YaU89qlnH07bypUSvbxHcZeKaA/s320/crab+crisp.JPG" alt="" id="BLOGGER_PHOTO_ID_5214936232212970146" border="0" /></a><br /><span style="font-family:arial;font-size:100%;"><br /></span><div style="text-align: center;"><span style="font-family:arial;font-size:100%;"><span style="font-weight: bold;">Ingredients:</span></span><br /><span style="font-family: arial;font-size:100%;" >24 square wonton wrappers</span><br /><span style="font-family: arial;font-size:100%;" >2 x 6 oz cans of crab, drained</span><br /><span style="font-family: arial;font-size:100%;" >4 oz softened creamcheese</span><br /><span style="font-family: arial;font-size:100%;" >3 green onions, chopped</span><br /><span style="font-family: arial;font-size:100%;" >1 tab</span><span style="font-family: arial;font-size:100%;" >lespoon Worcestershire sauce</span><br /><span style="font-family: arial;font-size:100%;" >1/2 cup grated Parmesan cheese</span><br /><span style="font-family: arial;font-size:100%;" >cooking spray</span><br /></div><span style="font-family: arial;font-size:100%;" ><br /><span style="font-weight: bold;">Directions:</span><br /></span><ol style="font-family: arial;font-family:arial;" ><li><span style="font-size:100%;">Heat oven to 350<span id="BasePageSummaryPlaceholderControl1">°</span>F.<br /></span></li><li><span style="font-size:100%;">In a medium sized bowl combine: crab, creamcheese, 2 green onions, </span><span style="font-size:100%;">Worcestershire sauce and 1/4 cup Parmesan cheese.<br /></span></li><li><span style="font-size:100%;">Spray a mini-muffin tin with cooking spray.</span></li><li><span style="font-size:100%;">Gently place a wonton wrapper in each cup, and press down.<br /></span></li><li><span style="font-size:100%;">Divide crab mixture, evenly amongst the 24 cups. Top with </span><span style="font-size:100%;">remaining Parmesan cheese. </span></li><li><span style="font-size:100%;"><span id="BasePageSummaryPlaceholderControl1">Bake for 12-15 minutes or until edges are golden brown and filling is heated through.<br /></span></span></li><li><span style="font-size:100%;"><span id="BasePageSummaryPlaceholderControl1">Top with remaining green onion slices. Serve warm.</span></span></li></ol><span style="font-family: arial;font-size:100%;" >You can make filling the day before and then bake just before they are needed.</span>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com0tag:blogger.com,1999:blog-7178428176661596238.post-90257458891643540632008-06-22T23:15:00.000-07:002008-06-22T23:09:47.105-07:00frozen treats: sherbet and ice cream<span style="font-family: arial;font-size:100%;" >This weekend I bought a <a href="http://koolatrononline.stores.yahoo.net/doubletreat.html">mini ice-cream maker</a>. When you live in a small apartment, with what feels like the world's smallest kitchen you don't have a lot of space for gizmo's and gadgets, and the good things with this little ice cream maker: it fits in our fridge-freezer, AND it makes two flavours at once! With summer coming and trying to eat less processed crap, I thought it would be worth a try. I opted for two different flavours. The first was a rhubarb-strawberry sherbet and the second a simple vanilla ice cream.<br /><br /></span><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIozdvO2HLU53MLtDJBraCnCFKJd1ev9j1YvCaK5eUlI-ujvPJ5iE5J167jvPcBxlGbvFD0nnw1YUm4bTqOWILwcKyxYN2DYz5Fj5u4Vvf2UNaXGll3ppDqRMJW0ME9r9aQuKf6kgKr10/s1600-h/sherbet+and+ice+cream.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIozdvO2HLU53MLtDJBraCnCFKJd1ev9j1YvCaK5eUlI-ujvPJ5iE5J167jvPcBxlGbvFD0nnw1YUm4bTqOWILwcKyxYN2DYz5Fj5u4Vvf2UNaXGll3ppDqRMJW0ME9r9aQuKf6kgKr10/s320/sherbet+and+ice+cream.JPG" alt="" id="BLOGGER_PHOTO_ID_5214954576347548050" border="0" /></a><br /><span style="font-family: arial;font-size:100%;" ><br /> </span><div style="text-align: center; font-family: arial;"><span style="font-size:100%;"><span style="font-weight: bold;">Rhubarb- Strawberry Sherbet Ingredients</span>:</span><br /><span style="font-size:100%;">1 cup hauled strawberries, sliced</span> <span style="font-size:100%;"><br />1 cup rhubarb sliced</span><br /><span style="font-size:100%;">3/4 cup water</span><br /><span style="font-size:100%;">1/2 cup sugar</span><br /><span style="font-size:100%;">2-3 tablespoons triple sec</span> <span style="font-size:100%;"><br />1/2 cup whipping cream</span> </div><span style="font-family: arial;font-size:100%;" > <span style="font-weight: bold;"><br /></span></span><div style="text-align: center; font-family: arial;"><span style="font-size:100%;"><span style="font-weight: bold;">Vanilla Ice Cream Ingredients:</span></span> <span style="font-size:100%;"><br />1-1/4 cup whipping cream</span><br /><span style="font-size:100%;">1/3 cup sugar</span><br /><span style="font-size:100%;">2 tablespoons pure vanilla extract<br /><br /></span> </div><br /><span style="font-family: arial;font-size:100%;" ><span style="font-weight: bold;">Rhubarb- Strawberry Sherbet Directions</span>: </span><ol style="font-family: arial;font-family:arial;" ><li><span style="font-size:100%;">In a saucepan combine strawberries, rhubarb, water and sugar.</span></li><li><span style="font-size:100%;">Over medium heat allow to stew for 15 minutes.</span></li><li><span style="font-size:100%;">Remove from heat and allow to cool to room temperature.</span></li><li><span style="font-size:100%;">Add triple sec and whipping cream.</span></li><li><span style="font-size:100%;">Using a hand blender, blend it and make sure that it is smooth.</span></li><li><span style="font-size:100%;">Once cool place in ice cream maker and follow your machine's specific directions.</span></li></ol><span style="font-family: arial;font-size:100%;" > <span style="font-weight: bold;">Vanilla Ice Cream Directions</span>: </span><ol style="font-family: arial;font-family:arial;" ><li><span style="font-size:100%;">In a bowl combine all the ingredients and mix until sugar dissolves.</span></li><li><span style="font-size:100%;">Place in ice cream maker and follow your machine's specific directions.</span></li></ol><span style="font-family: arial;font-size:100%;" >Could it get any easier than that? </span>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com1tag:blogger.com,1999:blog-7178428176661596238.post-36306460277589187342008-06-21T17:57:00.000-07:002008-06-22T19:20:15.931-07:00raincoast crips<span style="font-family: arial;">S</span><span style="font-family: arial;font-size:100%;" >avory or sweet? Hmmm... I like both and that is why I think these little crisps are pretty great! Lesley Stowe makes these <a href="http://www.lesleystowe.com/raincoast.htm">Raincoast Crisps</a> that are fantastic. </span><span style="font-family: arial;font-size:100%;" >These crackers (?) come in lots of different flavours, but Fig and Olive are my favourite. </span><span style="font-family: arial;font-size:100%;" >They are great to have on hand for company, and at the holidays. <br /><br />The recipe below is more like the original - nutty. They are a great accompaniment to a cheese platter, goat cheese, spicy garlic jelly, smoked salmon, Parmesan artichoke dip - whatever tickles your fancy! Anyhow, they get a little pricey at $7-$9 per box. <a href="http://www.terrabreads.com/">Terra Breads</a> has their own version that are a few dollars less, but I was convinced we could make them at home, I just wasn't entirely sure how... in pops Google (how much do I love the internet sometimes?!) So the recipe below is not mine. It is from <a href="http://vitaminv.ca/node/781">Vitamin V</a> - the only change is that I didn't have any pecans at home, so in went slivered almonds instead. Really, I think you could substitute any time of nuts and seeds in this - gotta love recipes like that?<br /><br /></span><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiEqmbSEG0HyX0R38szPENxdLgbEUHgikByLU-TopLwQsMxVkQ86AStd4cclr3FgQac_8CF35qNEmvxK1gMJEvOJcjIFEOhqH57V8-JhCjnSEjp3CMcqK_RvYaCgoknU_G5ADIvkb0ds/s1600-h/IMG_1411.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiEqmbSEG0HyX0R38szPENxdLgbEUHgikByLU-TopLwQsMxVkQ86AStd4cclr3FgQac_8CF35qNEmvxK1gMJEvOJcjIFEOhqH57V8-JhCjnSEjp3CMcqK_RvYaCgoknU_G5ADIvkb0ds/s320/IMG_1411.JPG" alt="" id="BLOGGER_PHOTO_ID_5214895680787346866" border="0" /></a><br /><div style="text-align: center; font-family: arial;"><span style="font-size:100%;"><span style="font-weight: bold;">Ingredients:</span></span> <span style="font-size:100%;"><br />1/2 cup white flour</span><br /><span style="font-size:100%;">1/4 cup flax or wheat germ<br />(I used flax seeds)</span> <span style="font-size:100%;"><br />1/4 cup sesame seeds</span><br /><span style="font-size:100%;">1/4 cup poppy seeds</span> <span style="font-size:100%;"><br />1/4 cup sunflower seeds, chopped</span> <span style=";font-size:100%;" ><br />1/4 cup pecans, chopped</span> (I used slivered almonds,chopped)<br /><span style="font-size:100%;">1 teaspoon fine sea salt</span> <span style="font-size:100%;"><br />1 teaspoon baking soda</span><br /><span style="font-size:100%;">2 tablespoons brown sugar</span><br /><span style="font-size:100%;">1/4 cup buttermilk</span><br /><span style="font-size:100%;">2 tbsp blackstrap molasses</span> </div><span style="font-family: arial;font-size:100%;" > <span style="font-weight: bold;">Directions:</span> </span><ol style="font-family: arial;font-family:arial;" ><li><span style="font-size:100%;">Combine dry ingredients in a bowl together - set aside<br /></span></li><li><span style="font-size:100%;">In a saucepan for less than a minute, warm up buttermilk and molasses (just long enough to combine molasses and buttermilk)</span></li><li><span style="font-size:100%;">Gradually add wet ingredients to dry until dough just starts to hold together (you may not need all the liquid or may need a pinch more flour)<br /></span></li><li><span style="font-size:100%;">Roll as thinly as possible between two sheets of parchment paper<span style="font-style: italic;"> (if you think you have rolled thinly enough, roll a little bit more, I would have preferred them to be just a bit thinner)</span> and bake on a cookie sheet in low oven (250 degrees) for one hour</span></li><li style="font-family:arial;"><span style="font-size:100%;">After 30 minutes,take off top sheet of parchment paper*</span></li><li style="font-family:arial;"><span style="font-size:100%;">When one hour is up,turn off oven with crisps still inside and forget about them - 5 hours or so.<br /></span></li><li style="font-family:arial;"><span style="font-size:100%;">After the crisps have sat in the oven and are fully cool and crisp, you will have a sheet of perfect crisps to break into bite-sized pieces.</span></li></ol><span style="font-family: arial;font-family:arial;" >* I think that you could score the crackers at this point with a sharp paring knife, this would give you some clean break lines...Or, if you want it </span><span style="font-style: italic; font-family: arial;font-family:arial;" >organic</span><span style="font-family: arial;font-family:arial;" > you could just break into bite-sized pieces like I did.</span><br /><br /><span style="font-family: arial;font-size:100%;" >There are a few other recipes out there that I found that may be worth trying too: </span><ul style="font-family: arial;font-family:arial;" ><li><span style="font-size:100%;"><a href="http://forums.about.com/n/pfx/forum.aspx?tsn=4&nav=messages&webtag=ab-lowcarbdiets&tid=686"> Rosemary Raincoast Crisps</a></span></li><li><span style="font-size:100%;"><a href="http://nurturedbylove.blogspot.com/2007/12/seed-crackers.html">Cranberry-Rosemary Seed Crackers</a> * different baking method</span></li></ul>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com2tag:blogger.com,1999:blog-7178428176661596238.post-81932614265533627902008-06-20T23:23:00.000-07:002008-06-20T23:43:13.095-07:00veggie stock<span style="font-size:100%;"><span style="font-family:arial;">A while ago I re<span style="font-family: arial;">ad a post somewhere that suggested keeping veggies that weren't quite perfect, but still good and throwing them into a freezer bag to reserve for a veggie stock. Kind of like catching the veggies before they need to head to the compost. Over about a month and ago I started do it: tips of veggies, left overs etc. And below is the result, a combination of celery, carrots, onions, beans, even tomato slices! I know, I know... not very appealing! </span></span><br /><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyk9GcUMKcLDhyg-WvafftDCNojljPQUp4mVMQMUEkWk2aI3mYpr4Ae6aNcjV31MFPZkX2pgjjUHvAfehIzi33RpCBFTy9dudSFgehc8v29QVS7rOyjSVcRaILQ6IpME3yAGNCYjs-Uw/s1600-h/Frozen+Veggies.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheyk9GcUMKcLDhyg-WvafftDCNojljPQUp4mVMQMUEkWk2aI3mYpr4Ae6aNcjV31MFPZkX2pgjjUHvAfehIzi33RpCBFTy9dudSFgehc8v29QVS7rOyjSVcRaILQ6IpME3yAGNCYjs-Uw/s320/Frozen+Veggies.JPG" alt="" id="BLOGGER_PHOTO_ID_5214217994304462530" border="0" /></a><br /></span><div style="text-align: center; font-family: arial;"><span style="font-weight: bold;font-size:100%;" >Ingredients:</span><span style="font-size:100%;"><br /></span><span style="font-size:100%;">1 large yellow onion<br /></span><span style="font-size:100%;">1 head garlic<br /></span><span style="font-size:100%;">2 tablespoons olive oil<br /></span><span style="font-size:100%;">1 large freezer bag of collected frozen vegetables<br /></span><span style="font-size:100%;">2 bay leaves<br /></span><span style="font-size:100%;">salt and pepper to taste<br /></span></div><span style="font-family: arial;font-size:100%;" ><br /><span style="font-weight: bold;">Directions:</span><br /></span><ol style="font-family: arial;font-family:arial;" ><li><span style="font-size:100%;">Slice the large onion into large pieces.<br /></span></li><li><span style="font-size:100%;">Peel and coarsely chop a head of garlic.</span></li><li><span style="font-size:100%;">Heat olive oil in dutch oven, sauté onions and garlic until lightly browned.</span></li><li><span style="font-size:100%;">Add frozen vegetables.</span></li><li><span style="font-size:100%;">Fill with water until just covering vegetables.</span></li><li><span style="font-size:100%;">Add bay leaves.</span></li><li><span style="font-size:100%;">Add 1 tbsp pepper corns<br /></span></li><li><span style="font-size:100%;">Allow to simmer for at least one hour.</span></li><li><span style="font-size:100%;">Add a few pinches of salt.</span></li><li><span style="font-size:100%;">Strain stock threw either cheese cloth or a coffee filter.</span></li><li><span style="font-size:100%;">Store in the fridge for up to 4 days.</span></li></ol>sterlinghttp://www.blogger.com/profile/02825341377427952263noreply@blogger.com2