Archive | Uncategorized RSS feed for this section

Salted Carmel Whipped Cream

20 Oct

It’s a hit, and perhaps sounds a bit weird, but you are bound to Love it.

You’ll need…

For the Caramel Sauce you’ll need:

  • 3 T  butter (salted or unsalted), cubed
  • 1/2  c sugar
  • 1/4 c heavy cream
  • 1 t vanilla (optional)

For the whipped cream, you’ll need:

  • 4 tablespoons of the caramel you’ve mad above
  • 1/2 teaspoon of salt
  • 1 cup heavy cream

Directions:

  1. I highly recommend that you have all your ingredients for the caramel measured and at your side for this caramel sauce. Go do that right now. Then find a pan, and put it on your stove. Take a deep breath. If you’re nervous about this whole process, you can make it easier for yourself by adding several tablespoons of water to the sugar, I won’t judge you, but your caramel might not taste AS creamy-spectacular.
  2. Place sugar in a pan over high heat, and stir constantly with a wooden spoon or a whisk. At one point the sugar will begin to melt, be sure to be stirring the sugar into itself so that the melting is dispersed. You can have some awkward hard chunks of un-melted sugar in your caramel otherwise. Then it will begin to get brown like caramel. This is good. When all the sugar pieces have dissolved, add the butter, FAST.
  3. WATCH OUT IT BUBBLES! Enjoy feeling like a mad chemist for a moment. Continue to stir. The bubbles will subdue.
  4. Turn that heat off, or at least keep it very low.
  5. Once the butter has melted, pour in the cream, and like always keep whisking or stirring or whatever it is that you do best. Dance a little perhaps? Just groove.
  6. Heat, off. For real this time. Don’t try eating it like me. Learn from my lesson and wait 10 minutes, then try it. Oh, I almost forgot, if you want to add that vanilla, now’s the time. Stir it in there. Delicious.

Now for the whipped cream:

  1. Place everything except the caramel in a food processor, mixer, or in a bowl and get some handheld blades, or be really keen and prepare yourself for a good old arm workout- grab a whisk.
  2. Whisk that cream until it’s whipped.
  3. Add the carmel, and whip some more. Add more caramel if you like, or more salt if you like.
  4. Enjoy!

Try it with the pies too…mmmmm!

Advertisements

Apple-Cinamon Galette & Salted Caramel Whipped Cream

20 Oct

You may not know, dear American readers, that here in Canada, Thanksgiving is celebrated on the first Monday of October? So, perhaps all these Thanksgiving-themed recipes are coming at you much earlier than expected, but they will fit the season in any case! I made three pies/galettes for a thanksgiving potluck at my darling friend Nathan’s home. A true hit they were.

You’ll need:

  • Galette crust
    For the Dough you’ll need:

    • 2 cups of flour
    • 1/3 cup cream cheese
    • 2/3 cup of butter
    • 2 T milk or water
    • 2 t baking powder
    • 1 t salt
    • 1 t honey
    • Additional flour for sprinkling
  • 4 apples
  • 3 T butter
  • 1/4 cup of brown sugar
  • 1 T cinamon
  • 1 T flour

Directions:

For the dough:

  1. Preheat oven to 350*F
  2. Place flour, salt, and baking powder in a bowl.
  3. Cut butter and cream cheese into small cubes and place them in the bowl.
  4. Mix well with a hook attachment to a mixer or simply with your hands.
  5. Add milk and honey and continue until you’ve formed a dough
  6. Spread flour on a cutting board and on rolling pin. Roll out dough until its around 10-12″ wide
  7. Use a big ol’ plate as a stencil for your crust
  8. Place it on a baking pan

For the apples-insides:

  1. Cut apples into thin slices
  2. In a pan, melt butter and add cinamon and brown sugar
  3. Add sliced apples and allow them to become drenched in butter mixture. Once they become fragrant and are soft, they are finished.
  4. Carefully scoop the apples and place them in the center of the dough
  5. Carefully fold the sides of the galette onto itself:
  6. Add flour to remaining sauce to allow it to thicken
    and pour it all over your galette’s insides
  7. If you have extra dough, consider making it into fun shapes like leaves for autumn!

    Cut out shapes

    put stem on top of leaf

    Flip over and press over stem, then detail with knife

  8. Marvel at your unbaked galette
  9. 9. Place in an oven for about 2o minutes until golden:

And Enjoy!

Slice me!

Don’t forget to check out the Pumpkin-Maple Pie, Salted Caramel Whipped Cream, or Fool-proof Pie Crust Tutorial !

Lizzy’s Surprise and More from Nuit Blanche!

30 Sep

This year for Nuit Blanche, my roommates and I had a fabulous idea… sell cookies, on our bikes. It made total sense, the entire city of Toronto would be out and about searching for art, and all the restaurants would be full, and there we’d be, on our bikes with hundreds of cookies at our disposal. Indeed, the plan was a success. Jamie, Jill and I baked up 5 different types of cookies: Pumpkin Spice Chocolate Chip, Chocolate Caramel, Peanut Butter, Oatmeal Chocolate Craisin, and… Lizzy’s Surprise. All of the cookies baked, except Lizzy’s Surprise, were made from recipes we found online. We decided to make a mixed media cookie, for all the eclectic people out for Nuit Blanche… and it was quite the hit!

Unfortunately, the cookies ALL got eaten (or sold to our very happy surprise), so we do not have any images of a Lizzy’s Surprise. But! the recipe is still here for your viewing pleasure. :-)

Happy Customers:

First Customers

Customers on Bike, like Us!

This guy bought 1 of each kind from us!

We even found live art work to get cookies from us! ;-)

Finally, us three- as Cookies on Wheels

Great success. So were these cookies. Trust me, they’re pretty good!

You’ll need:

  • 1 1/3 cup flour
  • 1 t baking soda
  • 1 t salt
  • 1 T instant coffee
  • 2 T peanut butter
  • 2T nutella
  • 1 egg
  • 1 t vanilla
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup smashed potato chips
  • 3/4 cup chocolate chips

Directions:

  1. Preheat oven to 350*F
  2. Melt butter and allow to cool. In a mixing bowl, mix butter, sugars, vanilla, and egg until well combined.
  3. Add peanut butter, nutella, and instant coffee
  4. Next, slowly add Flour, baking soda, and salt into the wet mixture and mix until a dough forms
  5. Add chocolate chips and potato chips
  6. Roll into 2T balls, place on a baking sheet and cook for 10-12 minutes.
  7. Enjoy!

Spätzle with Beer-Cheese Sauce and Sauteed Onions

19 Aug

This is for my darling Aunt Rhoda. Hope you enjoy the recipe!

Spätzle, [sh-pay-tzel] is a dish that was introduced to me when I was four or five years old from my German AuPair Tanja when she was living with us. Essentially, spätzle is a soft dough pasta, similar to the Italian gnocchi but made from a mainly flour base rather than potatoes (gnocchi). If you like gnocchi, you’re likely to be a spätzle fan. It became a go-to in our household when Tanja was living with us. Back then, I was a terribly picky eater. Spätzle was my dish of choice.

More recently during a bout of nostalgic cook-book searching, I came across an old German cookbook with my sister and cousin and we decided to make some spätzle, it just made too much sense. It was our favorite and we hadn’t eaten it in years.

To be honest, I did a double take on the sauce. The sauce pictured is not the same sauce that I’m writing for the recipe here, but either way it will look the same. Part of cooking is trying things out, messing up, reformatting the recipe for the next time, and learning from mistakes. The recipe I used said to just pour cream all over the spätzle, then top with cheese and then onions. It was too bland to me, so I put in an open beer from the fridge. Problems? The cream, beer and cheese didn’t get cook together and therefor never gained the creamy consistency I was hoping for.  The sauce that I made in this recipe is more of a bechámel-like white sauce with sharp cheddar cheese and less beer than the original version I made.

When we make it we use this amazing spätzle-dough press gifted to use from Tanja. Nevertheless, some kinds of potato presses could work for this job, or after making the dough I’m about to describe you can alternatively roll out the dough and form it into small dumplings which you will boil the same way you boil the spätzle dough.

So, let’s get cooking!

You’ll need:

  • 1 pound of flour (around 3 cups)
  • 3 egg yolks (save the egg whites for an omelet or something!?), and one whole egg
  • 1 1/2 cups milk
  • a dash of salt, pepper, and nutmeg
  • water if necessary to form into a dough

For the Sauteed onions:

  • 1 onion, sliced
  • 2 T butter
  • garlic

For THE {Beer-Cheese} SAUCE you’ll need:

  • 3 1/2 tablespoons butter
  • 2 1/2 tablespoons flour
  • 1 1/2 cup milk /cream (whole milk would be best)
  • 4T stout beer
  • dash of salt, pepper, and cardoman
  • LOTS of cheese, we used around 8oz of cheddar and shredded it.

Directions:

  1. Mix the flour and eggs in a mixer with a dough hook or with your hands.
  2. Add remaining ingredients and blend for several minutes.
  3. Dough should form, it should be a bit sticky but manageable.
  4. Then, in a large pot, bring about a gallon of water to boil with salt. If you don’t have a spätzle press, you’ll probably want to roll out your dough and make little dumplings which are slightly larger than gnochi dumplings. When the water has boiled, you can start to get your spätzle cooking.
  5. Over boiling water, get your cousin David who’s really strong to help you by squeezing the spätzle through the press into the water, and help him by cutting the dough from the press so it will fall in the boiling water.
  6. Within three minutes, the spätzle should float and be finished. You can take it out using tongs or a sieve thing like the one in this picture!
  7. Fish out your Spätzle and place in a dish like the one pictured. When you’ve made all your dough, you can move on to make the yummy bechámel-like sauce.
  8. For the sauce, cook the butter in a small saucepan until melted, and then carefully dust flour in little by little, whisking it with the butter.
  9. Once all the flour has been added, you’ll have a roux! Add the milk in a slow stream, constantly whisking it into the roux.
  10. Let this mixture come to a boil and thicken up, and add the spices. After it has been boiling for several minutes and the mixture sticks to the back of a wooden spoon, you know you’re ready. Add the beer. Then, add the cheese!
  11. Sauté some onions in butter and garlic. Set aside.
  12. Pour the cheese mixture all over your spätzle in the dish. Top it with the sauteed onions and fresh salt and pepper. Add some sausage if you like! Enjoy!

French Onion Soup Portobello Burger

19 Aug

So I know what you’re thinking. Soup-burger? It really makes no sense, but it will. Allow me to explain.

I love french onion soup. It’s one of the unhealthiest of all soups, there’s tons of cheese, buttery-sauteed onions and a whole bunch of bouillon. It’s delicious for those reasons. I also love mushrooms. While there’s not a whole bunch of bouillon in this recipe, its essentially french onion soup, less broth, and the bowl is the portobello mushroom. One served on a bun, I thought that rather than making any dear lettuce or tomato get soggy from all the sauciness of the mushroom, that it would all taste best by serving it with cole slaw. I thought it paired phenomenally.

I hope you love it. Serves 2.

You’ll need:

  • 2 Portobello mushroom
  • 2 burger buns
  • 1/2 of 1 onion, sliced in thin strips
  • 1 clove minced garlic
  • sage or rosemary for sprinkling
  • 1-2 T butter
  • dash of salt and pepper
  • cole slaw
  • Gruyere cheese (2 slices)

For THE SAUCE you’ll need:

  • 1-2 t Worcestershire sauce
  • 2 T beef or chicken broth
  • Optional: a taste of a stout or dark beer

Directions:

  1. In a pan over medium-high heat, cook butter until its a bit browned (this gives it a delicious nutty taste), turn heat to medium and add minced garlic and sliced onions.
  2. Cook until the onions become translucent.
  3. Add THE SAUCE and allow to sauté for several minutes.
  4. Remove onions from pan but save THE SAUCE for the portobello mushrooms!
  5. Place the [cleaned] portobello mushrooms in greased pan that has a lid over medium heat. Pour THE SAUCE from the onions over the mushroom and lid it for several minutes to allow the mushroom to enter its sauna-of-savory-sauce state. After several minutes check the mushroom.
  6. When its nice and tender, top the mushroom caps with a bit of sea salt and pepper, sage/rosemary. Then, fill the caps with the sauteed onions and top with Gruyere cheese.
  7. When the cheese has melted, remove the mushroom caps and place them on toasted buns with whatever condiments you would like. Add coleslaw and top with the bun.
  8. Serve immediately, and enjoy!

Green Beans with Honey and Sesame Seeds

13 Jul

I love Asian Fusion. I think its because this past year I lived in China Town and my closest grocery stores were all Asian grocery stores. Whether or not that was the case, my roommates and I have found out honey goes well on EVERYTHING, including Asian dishes. We’ve made these beans with a butter-honey and slivered almond type of dressing, but in the spirit of our Asian Fusion dinner I decided to go with the sesame seeds.

You’ll need:

  • 1/2 lb of green beans
  • 3 T butter
  • 1 clove garlic
  • 2T honey
  • many sesame seeds
  • Salt and pepper

Directions:

  1. Bring a pot of water to a boil.
  2. Once boiling, throw the green beans in and blanch them for about 3-5 minutes. Pour them out over a collander or seive and set aside to cool for a moment.
  3. In a pan over medium heat, warm the butter and garlic until melted. Add honey. Then, add green beans.
  4. Toss the green beans in the melted butter and honey mixture for several minutes. Once the mixture has covered the green beans, sprinkle with sesame seeds. Serve immediately.

Better yet, serve with scallops!

Blackened Shrimp with Lime Zest and Mustard-Lime Sauce

11 Jul

Nothing is so refreshing as lime zest over a spicy dish. It certainly plays with your taste buds.Try this eat for the summer on the BBQ or just in your same old frying pan.

You’ll need…

For the SHRIMP:

  • 1/2 lb shrimp, peeled and deveined
  • 2 T melted putter
  • 1 T cajun seasoning
  • Zest of 1 lime

For THE {Mustard-Lime} SAUCE:

  • 3 T dijon
  • 2 T heavy cream
  • 1/2 t worshester sauce
  • 1 t salt
  • 1 t pepper
  • juice of 1/2 a lime

Directions:

  1. Place putter in a bowl and melt in microwave
  2. Add shrimp to melted butter, and add cajun seasoning. Toss until shrimp are covered.
  3. In a sauce pan on medium high heat, cook shrimp until done.
  4. Mix ingredients for mustard lime sauce in a bowl with a fork.
  5. Serve on a plate, add lime zest. Serve with mustard sauce. Enjoy.

Seared Scallops in Creamy Peanut Sauce with Cranberries and Pine nuts

9 Jul

My darling aunt Jen has recently been appointed as a federal judge. (Go aunt Jen!). For the past month or so, my aunt and my cousin Steve have been living nearby so that aunt Jen could get trained as a federal judge. Likewise, we’ve had more family time to enjoy each others company and do fun things like go out to dinner, brunch, and lunch. In fact, last week we went out to celebrate her judgeship by getting lunch at a fun Spanish restaurant. I got some gazpacho and bacalao (cod fish, something I’ve been dying to try because from what I can gather from Profesora Manuela [my Portuguese Professor], Portuguese  people basically eat bacalhau for breakfast lunch and dinner). Well, I’ve never had either bacalao (Spanish for cod) or bacalhau (Portuguese for cod, yes the two languages ARE different), but either way, I had to try the bacalao because it was on this menu… it was served with a white cream sauce and grapefruit? Interesting eh? It was fabulous. This Spanish restaurant was really good with adding hints of different flavors, savory and sweet, sour and salty…. genius.

Well get this, they served my mom a dish with scallops, peanut sauce (we think), raisins, and pine nuts. It was to DIE for. First moment we had to recreate it, we did. My mom bought the scallops and said “attack”. So, this is me trying to attack and recreate what was served to her, and the panel judges (my parents) enjoyed it quite a bit. Hope you do to.

Aunt Jen, congratulations on becoming a federal judge! I know you love seafood, hope you like this recipe too.

You’ll need:

  • 14-15 scallops
  • sesame seeds
  • butter
  • 1 clove of garlic, minced
  • 1/8 cup of pine nuts
  • 1/8 cup of crasins/rasins/whatever you desire
  • Parsley or cilantro to garnish

For THE {Creamy Peanut} SAUCE You’ll need:

  • 1/4 cup of peanut sauce
  • 1 T dark liquor, we used Pimm’s
  • 2 T cream (half and half worked great)
  • 2 t brown sugar
  • Pinch of salt
  • 2 t cider or rice vinegar
  • dash of lime
  • 1 clove minced garlic

Directions:

  1. In a pan on medium heat, warm butter and garlic until fragrant
  2. Pour sesame seeds onto a plate and place scallops in the sesame seeds, coating either side
  3. Place in the butter pan and sear until it gains a browned coating
  4. Next, place cranberries and pine nuts in the pan with additional butter and cook them. Add some brown sugar if you would like to caramelize the pine nuts and cranberries. Set aside.
  5. In a bowl, whisk together all the ingredients for the sauce.
  6. Finally, in a pot or in the same pan, warm up the mixture and allow to thicken slightly, and remove from heat.
  7. Serve your scallops with the cranberry-pine nut garnish and creamy peanut sauce. Side of beans would do it well too. Add parsley and enjoy!

Coconut Tres Leches Waffles

11 Jun

Who doesn’t love coconut?

I made some tres leches cupcakes for my darling friend Anna the other day and had left over tres leches sauce. They came out pretty wonderfully:

I decided it would be best to use the leftovers for waffles the next morning. So I did. Hope you enjoy! Continue reading

Sweet Potato and Carrot Fritters

9 Jun

The perfect summer side dish! These are quick and easy to whip up, and very refreshing served with this yogurt-salsa sauce.

Continue reading

%d bloggers like this: