Dragon's Kitchen

Ginger, Lemon & Honey Tea

2012-01-27T15:51:00.002-05:00

Ginger, Lemon & Honey Tea
Recipe by Dragon

Whenever I'm under the weather I always turn to my Ginger, Lemon & Honey tea to make me feel better. I drink it hot and cold. I always make a huge batch that lasts in the fridge for up to a week. Why ginger, lemon and honey? Each ingredient has medicinal qualities and when combined, they create a soothing tea that can relieve cold/flu symptoms and boost the immune system. I also think it's really delicious so this 'medicine' goes down easy. Enjoy!

Makes: 8 cups

Ingredients:

8 cups water
1/2 cup fresh ginger, peeled, chopped small
Peel of 2 lemons (just the zest not the pith), cut into thick strips
1/2 cup fresh lemon juice
1/2 cup honey (add more or less depending on how sweet you want it)
pinch of salt

Directions:

1. Bring the water to a boil in a large pan.

2. Once it is boiling, add the ginger, lemon peel, lemon juice, honey & salt.

3. Cover it and reduce to a simmer for 20 minutes. Strain the tea.

4. Enjoy the tea immediately or let it come to room temperature then store in the fridge.

Chef Emily Watkins And Crisp Egg With Watercress

2012-01-26T16:09:00.019-05:00

Chef Emily Watkins
Celebrity Chef In Residence for the Stratford Chefs School

Last week, I was invited to a lunch prepared by Chef Emily Watkins and a class of about 20 culinary focused high school students at the Danforth Collegiate and Technical Institute. I couldn't pass up the opportunity to watch this world class chef work and teach. I hoped that I would be able to also learn from her and I wasn't disappointed.

At 20 years old, Chef Emily Watkins left behind her office job and moved to Italy to follow her passion; cooking. Speaking no Italian, this brave lady walked into a restaurant in Florence and accepted a non paying kitchen job. Within three years, she was junior sous-chef and spoke Italian fluently. She returned to England and worked for Chef Heston Bumenthal at Fat Duck in Bray, and as a private chef in London. Today Watkins is one of England's fastest rising chefs and has her own restaurant, The Kingham Plough in Oxforshire.

This lunch was hosted by the Stratford Chefs School (SCS). Chef Emily Watkins was invited to the Stratford Chefs School and will spend time with their students during her time as Celebrity Chef in Residence. This gives the students access to this chef's amazing talent. Chef Watkins is excited to be working with school as she is a huge believer in Peer training. She also believes she brings a unique perspective to the kitchen - "I think women are quieter and less reactive, which encourages the team to be calmer, rather than running on stress."

For our lunch, the high school students were split up into 3 groups, one group for each course. Each group was lead by a Stratford Chefs School student; Blair Chami (starter), Cortney Zettler (main) and Randi Rudner (dessert). I enjoyed watching the SCS students embrace the leadership/mentoring role with the high school students. The kitchen was a buzz of activity. Each student was focused on their individual tasks while Chef Watkins offered guidance and hands on instruction. Every student I spoke with enjoyed the experience and would do it again.

As much fun as it was to watch the activity in the kitchen, I was getting hungry and couldn't wait to taste this delicious meal.

Our starter course was a Crisp Hens Egg, Watercress Sauce and Bacon. Beautifully executed and delicately flavoured.

Our main was Breast of Duck, Evesham Lentils & Braised Endive. A rich & delicious main. My favourite element was the lentils. One of the best I've ever had.

Dessert was a comforting Warm Chocolate Mousse with Orange Cookies. A perfect ending to an wonderful lunch

Crisp Egg With Watercress Sauce & Bacon
Recipe by Chef Emily Watkins

Serves: 4

Ingredients:
500 gr (1 lb 2oz) watercress, washed and stems removed
Splash of white vinegar
5 Eggs (1 per person, plus 1 extra for breadcrumbing)
Plain flour
300 gr (10 1/2 oz) fresh breadcrumbs
Vegetable Oil, for deep frying
150 gr (5 1/2 oz) unsmoked bacon lardons

Directions:

1. To make the watercress sauce, bring a pan of water to the boil and have a bowl of iced water ready. Blanch the watercress in the boiling water for about 2 minutes until tender but still vibrant and green. Drain and plunge into the iced water. Lift out of the water and whizz in a blender with a little of the cold water until you have a smooth sauce.

2. For the eggs, bring a pan of water to a simmer and add a splash of white wine vinegar. Stir the water around to make a mini whirlpool and crack 4 of the eggs into the pan. Poach the eggs until the albumen is firm and the yolk soft (about 3 minutes). Lift out and place into iced water to chill. Then set them on kitchen paper to dry.

3. Beat the remaining egg. To breadcrumb the eggs, carefully place them one at a time in the flour, then dip in the beaten egg and lastly in the breadcrumbs.

4. Heat some vegetable oil in a saucepan to 180C/350F. Meanwhile, cook the bacon in the frying pan (there's no need to use any extra fat - the bacon will cook in the fat running out of it) until crisp, and warm through the sauce.

5. Gently lower the eggs into the hot oil and cook until crisp and golden. Lift out the eggs and place on to kitchen paper to absorb the excess oil. Place a spoonful of the sauce on to the plate, put some bacon on top and lastly a crisp egg.

Enjoy some more photos from our lunch.

Chef Paolo Lopriore

2012-01-18T20:58:00.022-05:00

A Tuscan Dinner

Yesterday, our local weather included thick fog, rain, high winds and snow....welcome to a Canadian winter. When we sat down for dinner at The Prune Restaurant in Stratford, they asked us to forget the weather outside and allow Chef Paolo Lopriore, to transport us to a Tuscan countryside. I smiled and sighed and knew it was going to be a wonderful night. Chef Lopriore did not disappoint me.

Chef Paolo Lopriore’s love of food comes honestly. Kitchen life started out at the foot of his mama- a self-taught and passionate home cook who instilled in Paolo the need for quality local, seasonal ingredients long before either term was a catch-phrase on restaurant menus. After school, his talent caught the eye of the culinary master Gualtiero Marchesi, in Milan. Lopriore worked under Marchesi’s tutelage in Florence and at L’Albereta in Brescia. In 2002, he took over as Head Chef of Il Canto, ranking 39 in the S. Pellegrino World’s 50 Best Restaurants 2011. By experimenting with textures and consistencies, using the raw, seasonal ingredients of Tuscany’s fertile countryside, it’s said a meal at Il Canto is a multisensorial dining experience.

Chef Paolo Lopriore's Dinner

At The Prune Restaurant, Stratford

Hosted by the Stratford Chefs School

We started with an amuse bouche of egg custard topped with tobiko (flying fish roe)..creamy, a little salty, delicious

Our first course was Sweet & Sour Eggplant Caponata with Shrimp.....delicate & refreshing.

2nd course was an amazing Squid Ink Risotto....perfectly cooked & the squid was so tender. It was smiley face good :)

Our main was Venison with a Blueberry Sauce.....pink in the middle & perfect with the sweet/savoury sauce.

Dessert was a Lemon Pudding with Lemon, Honey & Coffee ice cream. I must admit, I enjoyed each component on its own more than when I combined the flavours. I was in the minority this evening as my dining companions loved this dessert just as it was.

We finished with petit fours; white chocolate with tarragon, chocolate with mint & nut tuiles. A lovely end to a lovely dinner.

Cream of Barley Soup

2012-01-16T18:10:00.005-05:00

Cream of Barley Soup
Recipe by Dana McCauley

We've entered the second course of the Titanic 1st class menu; Soups! Our first soup is a lovely French country favourite, Cream of Barley. I was surprised by this hearty choice but once I tried it I discovered it had a wonderfully comforting and elegant flavour. This is one of those soups that taste even better the next day. Be aware that if you are not serving this soup right away, the barley will continue to absorb liquid as it sits, so add some extra stock or water to thin it out and adjust the salt & pepper accordingly. Enjoy!

Serves: 6

Ingredients:

1 tablespoon vegetable oil
1/4 cup salt pork or bacon, finely chopped
2 carrots, finely chopped
2 onions, finely chopped
3 cloves garlic, minced
1 bay leaf
1 tablespoon parsley stems, chopped
1/4 teaspoon peppercorns
1 cup pearl barley
7 cups beef stock
1 cup whipping cream
2 tablespoons whiskey
1 tablespoon red wine vinegar
Salt and pepper

Directions:

1. In large pot, heat oil over medium heat, add salt pork and cook, stirring often, for two minutes. Stir in carrots, onions and garlic; cover and cook, stirring occasionally, for 10 minutes or until vegetables are very soft.

2. Meanwhile, wrap bay leaf, parsley stems and peppercorns in cheesecloth, fold over and tie to make bouquet garni. Stir barley into vegetable mixture, cook, stirring, for about 45 seconds. Pour in stock and add bouquet garni.

3. Bring to boil. Reduce heat to low and simmer, covered, for 40 to 45 minutes or until barley is tender. Remove from heat; in blender or food processor, puree soup in batches until almost smooth but still a little chunky. Transfer to clean pot, cook over medium heat until steaming. Whisk in cream, whiskey and vinegar.

4. Season with salt and pepper to taste. Do not boil.

Cheddar Cornbread

2012-01-12T19:52:00.010-05:00

Cheddar Cornbread
Recipe adapted from Ina Garten

There is something so comforting when you dig into a piece of warm, slightly sweet cornbread. You can't help but smile and take another bite, then another, then another. Ina's basic cornbread recipe is really good and it allows for tweaking to add your own personal spin.

I decided to use buttermilk instead of milk and added one more egg to the batter. I also added a sweet red pepper, scallions and sweet corn. For heat, I added cayenne. This cornbread is just about perfect and I will be making this again and again. Enjoy!

Makes: 1 9x13 inch pan

Ingredients:

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon cayenne pepper (or to taste)
2 teaspoons salt
2 cups buttermilk
4 large eggs, lightly beaten
1 cup unsalted butter, melted, plus extra to grease the pan
4 scallions, chopped
1/2 large red pepper, chopped
1 ear of corn, cut off the cob
zest of one lime
8 ounces aged extra-sharp Cheddar, grated, divided

Directions:

1. Combine the flour, cornmeal, sugar, baking powder, cayenne and salt in a large bowl.

2. In a separate bowl, combine the buttermilk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix!

3. Mix in 2 cups of the grated Cheddar, the scallions, red peppers and corn. Allow the mixture to sit at room temperature for 20 minutes.

4. Meanwhile, preheat the oven to 350 F. Grease a 9x13x2 inch baking pan.

5. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar.

6. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Canapés à l'Amiral

2012-01-09T18:36:00.009-05:00

Canapés à l'Amiral
Recipe by Dana McCauley

I'm excited to be getting back to the Titanic Dinner project! Up next is the second of the two Hor d'oeuvres offered as part of the first course from the 1st class dinner menu on the Titanic (along with Oysters à la Russe).

These canapés are incredible and the shrimp butter is out of this world delicious. I made these for a potluck dinner party and they were gone in no time. I'm going to make this shrimp butter again and toss it in some angel hair pasta...how good does that sound? Each component of this dish can be prepared in advance and assembled at the last minute. Don't skip the dash a vanilla in shrimp butter, it is the secret to making these unforgettable.

Enjoy!

Makes 20 hors d’oeuvres

Ingredients:
1/2 thin baguette
1 teaspoon lime juice
10 small shrimp, halved lengthwise, cooked
Fresh flat-leaf parsley
2 tablespoons fish roe

SHRIMP BUTTER
1 tablespoon vegetable oil
1 large shallot, minced
1 clove garlic, minced
8 oz. shrimp in shell
1/4 cup brandy
4 oz. cream cheese, softened
2 tablespoons. butter, softened
1 tablespoon tomato paste
1/4 teaspoon each salt and pepper
Dash vanilla

Directions:

1. In skillet, heat oil over medium heat; add shallot and garlic; cook, stirring often, for 5 minutes or until softened.

2. Increase heat to high, add shrimp and sauté, stirring, for 3 to 4 minutes or until shells are pink and flesh is opaque.

3. Transfer shrimp and vegetables to bowl of food processor. Return pan to stove and pour in brandy; cook, stirring, for 30 seconds or until brandy is reduced to a glaze; scrape into shrimp mixture.

4. Puree shrimp mixture until finely chopped. Add cream cheese, butter, tomato paste, salt, pepper, and vanilla. Process until almost smooth. Press shrimp mixture through coarse sieve set over bowl; discard shells.

5. Slice baguette into 20 thin slices. Place on baking sheet and toast under broiler for 1 minute per side or until lightly golden. Reserve.

6. Drizzle lime juice over cooked shrimp halves; stir and reserve.

7. Place shrimp butter in piping bag fitted with star tube. Pipe shrimp butter onto toasts. Top with a cooked shrimp half and a parsley leaf. Top each canapé with an equal amount of fish roe.

Mexican Wedding Cookies

2012-01-02T20:59:00.010-05:00

Mexican Wedding Cookies
Recipe by Dragon

I first made these cookies for a Latin food inspired party this past summer. People went crazy for them, including a Mexican chef who insisted that the next time I visit his restaurant, I am to bring him another batch of these cookies.

I didn't expect that reaction but I was definitely pleased. Since then, several people have requested these delicious cookies and after one bite, you'll know exactly why. Enjoy!

Makes: 4 dozen cookies

Ingredients:
1 1/2 cup unsalted butter, softened
1 cup confectioners sugar
2 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1/4 teaspoon of salt
1 1/2 cup walnuts, finely chopped

Confectioner sugar (for rolling baked cookies)

Directions:

1. In the bowl of an electric mixer, cream together butter and confectioners sugar until light and fluffy.

2. Add the vanilla, mix.

3. Whisk together the flour and salt. Add the flour mix to the butter mixture. Mix until just combined, don't over mix.

4. Stir in walnuts with a spoon. Cover and chill the dough for 1/2 hour.

5. Preheat oven to 325F.

6. Shape balls of dough into 1 1/2 inch crescents. Place on parchment lined baking sheets and bake for 12-15 minutes or just until the cookies start to turn light golden-brown.

7. Remove the cookies from the oven and allow to cool slightly until they are cool enough to handle. Roll each cookie in powdered sugar until evenly coated.

8. Cool cookies completely on wire racks. Once the cookies have cooled completely, roll the cookies in powdered sugar a second time once.

Southern Fried Chicken

2011-12-29T17:30:00.018-05:00

Southern Fried Chicken
Recipe by Art Smith

Sometimes you just need say what the heck and indulge in some sinfully rich food. It's always better when you indulge with a little company so Peter from www.kalofagas.ca and I decided to try our hand at Art Smith's decadent Southern Fried Chicken. We didn't just settle for fried chicken, oh no, we decided to do an entire traditional southern feast.

That's right, ladies and gentlemen...our southern comfort feast included fried chicken, collard greens, cream mac n' cheese and cheddar buttermilk biscuits. For dessert we decided on my Chocolate, Banana & Peanut Butter Milkshakes. What? Did you really think we'd have fruit salad after this meal? Enjoy!

Serves: 4

Ingredients:
1/2 cup plus 1 teaspoon kosher salt
4 quarts cold water
One 4-pound chicken, cut into 8 pieces
1 quart buttermilk
2 tablespoons Tabasco
2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
Vegetable oil, for frying

Directions:

1. In a pot, dissolve 1/2 cup of the salt in the water. Submerge the chicken in the brine; refrigerate overnight.

2. Drain and rinse the chicken. Rinse out the pot. Add the buttermilk and Tabasco, submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight.

3. In a shallow bowl, mix the flour, baking powder, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt. Shake the excess marinade off the chicken, then dredge in the flour. Dip the chicken back into the buttermilk and coat again in the flour.

4. Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 375°. Fry the chicken in batches until golden and cooked through, about 6 minutes per side. Drain on paper towels and serve.

Collard Greens

Serves: 4

Ingredients:
1 bunch of collard greens
2 Tbsp. butter or olive oil
1 large onion, peeled & sliced
2-3 cloves of garlic, smashed
1 smoked turkey leg or ham hock
chicken stock (or 1/2 tsp. of chicken bouillon (cube) + hot water)

Directions:

1. Lop-off the stalks from the collard greens and discard then place the leafy greens in a your sink and fill with water. Allow to soak for a few minutes then drain. Repeat until sand/grit is removed.

2. Now add the olive oil/butter into a large pot and add the onions, garlic, smoked meat sweat for 6-7 minutes. Slice/chop your collards and add into the pot and cover. The steam will render the water in the collards and after about 5 minutes, stir and cover and steam for another 5 minutes. Now add enough stock (or water plus seasoning) to just cover the collard greens and simmer on medium heat with the lid ajar for about 30-40 minutes or until fork tender. Remove the smoked meat and cut up and stir-in. Adjust seasoning with salt and pepper and serve as a side with your fried chicken along with some mac & cheese and biscuits.

"Southern Comfort Dinner"

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Shrimp Mozambique

2011-11-30T22:15:00.008-05:00

Shrimp Mozambique
Recipe by Dragon's Family

This is a popular Portuguese dish that originated from Mozambique, a former Portuguese colony that borders the Indian Ocean where there are plenty of shrimp.

This spicy dish makes a perfect appetizer or dinner. You can serve it over steamed rice, pasta or even couscous. My favourite way to serve it is on it's own with lots fresh crusty bread to soak up the delicious sauce.

You'll be able to find different variations on this recipe throughout Portuguese kitchens but this is my favourite. Enjoy!

Serves 2-4

Ingredients:
4 cloves garlic, chopped finely
1 teaspoon saffron, crushed and soaked in 2 tablespoons of water for 10 minutes
3 dried piri piri peppers, crushed (more or less depending on how hot you want it)
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 cup butter
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 - 2/3 can/bottle of beer
1 1/2 lb of raw, cleaned but unpeeled shrimp
1/4 cup parsley, chopped
1/2 tablespoon of butter to finish
squeeze of lemon

Directions:

1. Combine and gently mix; garlic, saffron, crushed piri piri peppers, salt and pepper in a small bowl. Set aside.

2. Over medium heat, melt the butter and olive in a large saute pan. Add the onions and cook until they are soft (about 3 minutes)

3. Add the garlic/saffron mixture and cook for another 2 minutes.

4. Add the beer, increase the heat and bring the mixture to a boil. Reduce heat to medium and cook for another 2 minutes.

5. Add the shrimp and 1/2 of the parsley. Cook until the shrimp are pink. Don't overcook or they will be tough.

6. Remove the pan from the heat and stir in the 1/2 tablespoon of butter.

7. Add the squeeze of lemon. Taste the sauce and adjust the salt and pepper if needed. Sprinkle the remaning parsley over the shrimp.

8. Serve immediately in a bowl with crusty bread to sop up the sauce.

Almond, Dried Cherry & Vanilla Granola

2011-11-24T21:23:00.009-05:00

Almond, Dried Cherry & Vanilla Granola
Recipe adapted from bonappetit.com

I love granola and this particular flavour combination is my favourite. It's healthy, light and a little sweet. It makes a great breakfast or anytime snack treat. My favourite way to enjoy this granola is combined with warm milk. Yum! Everyone that has tried this granola falls in love. It's been called addictive and one gentleman called it "Crack Granola"....it's THAT good. Enjoy!

Makes About 8 Cups

Ingredients:
Nonstick vegetable oil spray
4 cups old-fashioned oats
1 1/4 cup sliced almonds
3/4 cup dried cherries
1/2 cup (packed) golden brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup vegetable oil
1/3 cup honey
2 tablespoons white sugar
4 teaspoons vanilla extract

Directions:
1. Position 2 racks in middle of oven and preheat to 300°F. Lightly spray 2 large baking sheets with nonstick spray.

2. Combine oil, honey and white sugar in small saucepan; bring to simmer over medium heat. Remove from heat; let cool for 2 minutes then stir in vanilla.

3. Mix together oats, almonds, dried cherries, brown sugar, salt & cinnamon in large bowl.

4. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

5. Spread granola on prepared baking sheets. Bake until golden brown, stirring every 10 minutes, about 30 minutes. Transfer sheets to rack; cool completely before breaking up the granola.

6. Store in an air tight container for up to a week.

Pumpkin Bourbon Cheesecake with Walnut Bourbon Caramel

2011-10-11T21:26:00.010-04:00

Pumpkin Bourbon Cheesecake with Walnut Bourbon Caramel
Recipe by Dragon, Inspired by Epicurious.com

I made this cheesecake for Thanksgiving dinner this year and it was a hit. A creamy dream that looked and tasted of fall. It takes a bit of time to make and but this cheesecake is worth it. I think I'll make it again at Christmas...or maybe just again on the weekend. ;) Enjoy!

Ingredients:

For crust
1/2 cup graham cracker crumbs
1/4 cup ginger snaps crumbs
1/2 cup walnuts, finely chopped
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 stick unsalted butter, melted and cooled
1 tablespoon bourbon

For filling
1 1/2 cups canned solid-pack pumpkin
3 large eggs
1/2 cup packed light brown sugar
2 tablespoons heavy cream
1 teaspoon vanilla
2 tablespoons bourbon
1/4 cup granulated sugar
zest of half an orange
1 tablespoon cornstarch
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
3 packages cream cheese, at room temperature

For Walnut Bourbon caramel sauce:
1/2 cup cream
1 tablespoon vanilla
3 tablespoons bourbon
1 1/2 cups sugar
2 tablespoons unsalted butter
1/2 cup walnut pieces, toasted and chopped

Directions:

Make crust:
1. Preheat oven to 400°F. Butter the bottom of a 9 inch springform pan. Stir together crumbs, walnuts, sugars, and butter in a bowl until combined well.

2. Press crumb mixture evenly onto bottom of pan, bake in the center of the oven for 6-8 minutes then cool crust for 1 hour. Sprinkle the top of the crust with the tablespoon of bourbon (I used a spray bottle).

Make filling and bake cheesecake:
3. Put oven rack in bottom third position and preheat oven to 350°F.

4. Whisk together pumpkin, eggs, brown sugar, cream, vanilla, and bourbon in a bowl until combined.

5. Stir together granulated sugar, orange zest, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth.

6. Pour filling into crust, smoothing top. Set the springform pan on a sheet of foil wrap and wrap the foil around up the sides of the pan. Put springform pan in a "bain marie". Fill with enough boiling water to 2/3 the way up the sides of the springform pan. Bake until center is just set, 60-70 minutes.

7. Cool cheesecake completely in pan on rack, about 3 hours.

8. Chill, covered, until cold, at least 4 hours or overnight.

To make caramel sauce:
9. Combine the cream, vanilla and bourbon. Set aside.

10. In a dry heavy saucepan cook sugar over moderate heat. When the sugar begins to lightly brown here and there, gently swirl the pan until all of the sugar is a deep golden brown.

11. Remove pan from heat and carefully add the cream mixture to the pan and whisk until smooth. Stir in butter until then add the toasted walnuts. Sauce may be made ahead then cooled, covered and chilled. Reheat sauce to warm before serving.

12. Remove the cheesecake from the pan and place on serving platter. Pour enough of the warmed caramel to cover the top of the cheesecake and let it drip over the sides. Serve the rest of the sauce on the side.

Cakestar Bakery

2011-10-07T11:42:00.014-04:00

CakeStar Bakery
3431 Lake Shore Blvd W, Toronto

It's no secret that I like to bake...just take a look at this blog and it's easy to see. I admire bakers, they are artists and scientists rolled into one. To me, they are rock stars and two of my favouites have finally opened up their own bakery.

Last month, I was excited to go to the opening of CakeStar in Etobicoke. The bakery is owned and run by sisters Barbara Accogli and Monja Chiaravalloti (aka @CakeStarGirlz on twitter). Barbara is the baking goddess and Monja is the decorating artist. Together they create delicious cake magic.

From the simplest cupcake, to cake pops to custom cakes that are works of art, these ladies do it all and they do it amazingly. At the opening, the Barbara & Monja let us try our hand at decorating cannoli, red velvet cake pops and rum balls. They have an easy instructing style and everyone had fun. I am really looking forward to is attending their decorating classes. My first one starts in November and I can't wait to show you what I've learned....so stay tuned!

In the meantime you can find Cakestar Bakery at 3431 Lakeshore Blvd., Etobicoke, ON (at Kipling) and online here.

"Cakestar Show"

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Orange Rind & Honey Syrup

2011-09-05T18:41:00.009-04:00

Orange Rind & Honey Syrup
Recipe by Dragon

This syrup is the perfect topping for my Orange & Olive Oil Cake but it would be great on top of ice cream, Greek yogurt, toast, oatmeal...anywhere you want added yumminess.

The key to making this syrup is to take the time to prepare the orange rind properly. The boiling takes away the bitterness and leaves the orange flavour and colour intact. It's a great way to use leftover orange peels and I've already made several batches. Enjoy!

Makes 3/4 cup

Ingredients:

peel of 3 oranges, piths removed & cut in long strips
1/4 cup honey
1/2 cup sugar
3/4 cup water
pinch of salt

Directions:
1. Bring a saucepan with 2 cups of water to a boil. Reduce heat to a slow boil and place peel in a saucepan. Cook for 3 minutes.

2. Drain peels in a strainer and rinse under running cold water.

3. Repeat steps 1 and 2, boiling for another 3 minutes.

4. To the saucepan add the prepared rind, sugar, honey, water and salt. Cook over a low heat until sugar has dissolved.

5. Turn heat up and gently boil until the water reduces by half (or the consistency you want) and has become syrupy.

6. Allow the syrup to cool 1/2 hour before using or cool completely and store covered in the refrigerator until needed.

Chocolate Raspberry Cake

2011-08-12T12:01:00.000-04:00

Chocolate Raspberry Cake
Inspired by Smitten Kitchen

Happy Birthday to me! And what's a birthday without cake? I'm absolutely in love with this cake. It is moist and rich and chocolate heaven. Chocolate and raspberry is always a perfect combination. I love how the raspberries cut the sweetness of the chocolate in this cake and the chocolate ganache frosting, tastes like you're eating a truffle. Mmmmm...yum. Now I won't lie to you, this cake involves some work/time but its worth all the effort.

I would be a very happy Dragon if I had this cake for my birthday every year. :) Enjoy!

Make: 9 inch cake, 4 layers

Ingredients
For Cake:
100 grams semisweet chocolate, chopped inot small pieces
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
3/4 cup butter, melted
1/2 cup heavy cream
1/2 cup milk
1/2 cup sour cream
1 teaspoon vanilla

For Raspberry Filling:
1 1/2 bags of frozen raspberries, thawed (600 gram bags)
2/3 cup sugar
zest of 1 lemon
Juice of half a lemon
1 tablespoon Framboise (optional)
3 tablespoons cornstarch
2 pints of fresh raspberries

For Ganache Frosting:
250 grams dark chocolate, chopped into small pieces
250 grams semisweet chocolate, chopped into small pieces
1 1/4 cup heavy cream
1 teaspoon vanilla
pinch salt
2 tablespoons icing sugar
2 tablespoons unsalted butter, cut into pieces
2 tablespoons light corn syrup

Garnish:
Fresh Raspberries

Directions:

Make Cake Layers:

1. Preheat oven to 350F. Butter and flour 2 nine inch round cake pans.

2. Combine chocolate and hot coffee in a bowl. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

3. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.

4. In a separate large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).

5. Slowly add butter, cream, milk, sour cream, vanilla, and melted chocolate/coffee mixture to eggs. Beat until combined well.

6. Add the dry ingredients in halfs and beat on low speed until just combined. Don't over mix.

7. Divide batter between the two prepared pans and bake in middle of oven until a tester inserted in center comes out clean, 45-50 minutes.

8. Cool layers in pans for about 10 minutes. Run a thin knife around edges of pans and invert layers onto racks. Allow the cake layers to cool completely. Cake layers may be made 1 or 2 days ahead and kept, wrapped in plastic wrap in the fridge.

Make Raspberry Filling:

1. Puree the frozen raspberries in a food processor. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds.

2. Combine the puree, sugar, lemon zest, lemon juice, framboise & cornstarch in a saucepan and bring to a boil over a medium heat. Stir constantly. As it boils, it will thicken.

3. Transfer the raspberry filling to a bowl and let it cool completely at room temperature.

4. The raspberry filling can be made 1 day ahead and kept, wrapped in plastic wrap in the fridge.

Make Ganache Frosting:

1. Combine dark and semisweet chocolate in a metal bowl. In a small saucepan bring cream, vanilla, salt and icing sugar to a boil over moderately low heat, whisking until sugar is dissolved.

2. Remove pan from heat and add to the chocolate. Let the mixture stand for one minute. Whisk until chocolate/cream is melted & combined.

3. Cut butter into pieces and add to frosting, whisking until smooth.

4. Add light corn syrup and whisk until the ganache is smooth and shiny

5. Allow the ganache cool, stirring occasionally, until spreadable.

To Assemble Cake:

1. With a long serrated knife, trim the tops of the cakes and slice eat cake into two layers. Lay the bottom layer on cake stand.

2. Take 1/3 the raspberry filling and spread it over the layer. Stay about 1/2 inch away from the edge. Top the raspberry filling with fresh raspberries. (press each raspberry into the filling to flatten it)

3. Lay the next layer on top. Spread another 1/3 of the raspberry filling and top with more fresh raspberries.

4. Place the third layer on cake and the last of the raspberry filling and top with more fresh raspberries. Put the final layer on the top of the cake. Gently make sure that all the layers line up.

5. Pour some of the ganache in the middle of the top layer and with an offset spatula start smoothing out the frosting - gently pushing it toward the edge. Add more ganache until you have worked the ganache down over the sides of the cake.

6. Garnish the cake with any remaining fresh raspberries.

Dragon's Favourite Chocolate Chip Cookies

2011-08-08T22:03:00.011-04:00

Dragon's Favourite Chocolate Chip Cookies
Recipe by Dragon

I get asked to make these cookies often. Actually, a lot. People like that they are crunchy on the outside and soft & chewy on the inside....but mostly it's because they are big! The keys to the perfect cookie are to not over mix the cookie dough and to chill the dough before baking. Enjoy!

Makes 18 cookies

Ingredients:
1 cup of butter, soften
1 cup of brown sugar
1/2 cup of white sugar
2 eggs
2 teaspoon vanilla
2 tablespoon of strong coffee (liquid)
1 tablespoon of pure maple syrup
2 1/4 cup of flour
1/4 teaspoon of salt
1 teaspoon baking soda
1 teaspoon baking powder
pinch of cinnamon
1 1/2 - 2 cups chocolate chips

Directions:
1. Beat together butter and sugars until creamy. Add eggs (1 at a time), vanilla, coffee and maple syrup. Mix well.

2. Combine in a separate bowl, flour, salt baking soda, baking powder and cinnamon. Combine dry ingredients into the wet ingredients. Don't over mix!

3. Add chocolate chips, gently fold them into the cookie mix.

4. Chill the cookie dough for 1 hour. Preheat oven to 375.

5. Drop the cookies (I used a large ice cream scoop to drop the cookies on the tray, you should get 6 per tray) 2 inches apart on a greased cookie sheet. Bake in the middle of your oven for 10-12 minutes (depending on your oven) or until the tops turn golden.

6. Remove from oven and let sit on the tray for 1 minute. Transfer cookies to cooling rack.

Seafood Boil

2011-07-28T09:59:00.000-04:00

Seafood Boil
Recipe by Dragon and Peter Minaki of www.kalofagas.ca

Sometimes the best meals are not the ones you plan....they are ones born out of an idea, a craving, a passing thought. That is how this Seafood Boil dinner came about.

We had already made plans for dinner but instead, Peter's suggestion of "I want lobster" was all it took to get our creative juices going and this wonderful meal prepared. Yes, lobster, but why not crab...why not both?

Off we went to the local Chinese supermarket and the seafood department provided the rest of the inspiration. We not only got lobster and crab but picked up clams and shrimp....a seafood boil was on the menu.

We gathered our supplies and headed home to cook. When you break it down, a Seafood Boil is simple to prepare. It's all about timing how long each ingredient takes to cook and making sure things are added to the pot in the proper order. Once all the ingredients were prepped, the Seafood Boil came together rather quickly....which was a good thing considering we were hungry by this point! :)

We prepared the table by layering some old newspapers down as a tablecloth, added a couple of finger bowls with water & lemon slices, lobster crackers, seafood picks and wine glasses....no plates required and it's an easy cleanup.

The Seafood Boil was drained then poured right out onto the newspaper. We squeezed some lemons and limes over the seafood and topped it with fresh basil and thyme....then we feasted!

So a little spontaneity, some inspiration and a whole lot of fun in the kitchen lead to a most memorable dinner. I think Germain Greer said it best..."The essence of pleasure is spontaneity." Enjoy!

Serves: 4

Ingredients:
24 cups of water
2 large onions, quartered
1/2 to 3/4 cup of Old Bay Seasoning (or salt or your preferred seasoning)
3 bay leaves
5 birdseye chilles
the peel of 1 whole lemon
1 handful of mixed peppercorns
2 heads of garlic, sliced in half
1 cup of white wine
1 long piece of dry (cured) chourico sausage, cut into 1-inch pieces (or other cured sausage like Andouille or Kielbasa)
8 new (red potatoes), about palm-size
4 corn on the cob, peeled and cut into three
2 live lobsters, about 1.5 lb. each

2 live crabs, about 1lb. each
1 lb of littleneck clams, rinsed
1 lb of medium shrimp, deveined
1/4 cup extra-virgin olive oil
wedges of lemons & limes for garnish
1 cup basil leaves + sprigs of fresh thyme for garnish

Directions:

1. Bring water to boil along with Old Bay, peppercorns, chillies, lemon peels, wine, garlic, onions and sausage. Simmer for 10 minutes.

2. Add the potatoes (whole) and boil for 10 minutes.

3. Add corn, lobster and crab and boil for another 10 minutes.

4. Add clams and boil for 5-6 minutes or until just opened. Take pot off the heat and add shrimp and olive oil and let stand for 5 minutes (shrimp are cooked when pink). Drain the liquid and enjoy!

"Seafood Boil"

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Blueberry Basil Sorbet

2011-07-26T19:50:00.009-04:00

Blueberry Basil Sorbet
Recipe by Dragon and inspired by Soma, Toronto

I fell in love with Soma's Blueberry Basil sorbet when I visited their shop in Toronto's Distillery District recently. The flavour combination was intriguing and the taste did not disappoint. I knew I had to try to recreate it. So I went to my kitchen and played. The first attempt was tasty but the flavour wasn't the same and the consistency was not creamy, in fact it was rock hard and had to melt slightly before we could eat it. Sigh.

So I did some research on how to make sorbets creamy and gave it another try. I increased the amount of syrup, added some honey to improve the viscosity, added a little alcohol to keep it from getting too hard and an egg white to help make it 'creamy'.....the results were amazing. This sorbet was fresh tasting, creamy and dreamy. I hope you like it. Enjoy!

Makes: 6 cups

Ingredients:
2 cups sugar
1 cup water
15-20 basil leaves, torn
zest of one lemon, cut into long strips
pinch of salt
2 pints of blueberries
1/4 cup honey
1 tablespoon framboise or vodka
Juice of one lemon
1 large egg white

Directions:

1. In a saucepan combine the sugar, water, basil leaves, lemon zest and salt. Bring to a quick boil then reduce the heat to a simmer. Stir until the sugar is dissolved then remove the pan from heat. Let the syrup cool completely then chill in the refrigerator for at least 4 hours.

2. In a blender, puree the blueberries with honey, framboise and lemon juice until very smooth. Strain the puree through a fine-mesh sieve for a smoother texture. Cover and refrigerate for at least 4 hours.

3. Strain the syrup and add it to the blueberry puree. Mix until it is well combined.

4. Add the blueberry mixture and egg white (if using) to your ice cream maker and following your manufacturer's instructions, churn the sorbet until it has thickened (mine took about 30 minutes). The sorbet will be soft but it will firm up in the freezer overnight.

5. Transfer the sorbet to a container and cover the top of the sorbet with some plastic wrap. This will prevent ice crystals from forming on top. Cover the container tightly and leave it to chill in the freezer overnight.

Orange & Honey Madeleines

2011-07-06T18:49:00.009-04:00

Orange & Honey Madeleines
Recipe by Dragon

I added a Portuguese twist to this classic French cookie by adding two ingredients often used together in Portuguese baking, orange and honey. The two flavours work well together and a simple dusting of powdered sugar is all you need to finish these darlings off. I love these with a morning coffee, an afternoon tea or a midnight snack with milk...or just about any time of the day. Enjoy!

Makes 2 dozen

Ingredients:
1/2 cup unsalted butter, melted
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup whole milk
zest of one orange
1 tablespoons orange juice
3 tablespoons honey
Confectioners sugar for dusting

Directions
1.Preheat oven to 350 degrees. Prepare two Madeleine pans by brushing them with softened butter. Set aside.

2. Sift flour, baking powder and salt into a bowl. Set aside.

3. Put eggs, egg yolks, granulated sugar, vanilla, milk, orange zest, juice and honey in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Add melted butter and mix until blended.

4. Gently fold the flour mixture into egg mixture. Don't over mix.

5. Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bang the pans on the counter to remove bubbles.

6. Bake, switching position of pans halfway through baking and rotating 180 degrees, until the madeleines are golden around edges, 7-9 minutes.

7. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar. Cookies can be stored between layers of parchment in airtight containers at room temperature up to one day.

Honey Cakes

2011-06-29T21:00:00.006-04:00

Honey Cakes (Bolinhos de Mel)
Recipe by Dragon

I first discovered these delicious little honey cakes when I visited Portugal as a teen. I went to a cafe with my older cousins and they ordered me an espresso and a bolinho de mel (honey cake)....it was love at first bite. Now, every time I visit Portugal, I must have one or two or ten little cakes. These moist and flavourful cakes will steal your heart too.

I've tried several different honeys with this recipe and my favourite was the Wildflower Honey from Rosewood Estates. I just love it's lovely floral taste. Enjoy!

Makes: 4 mini cakes or 1 loaf or 1 bundt cake

Ingredients:
4 eggs, separated (you'll need 4 yolks & 3 whites)
3/4 cup sugar
1 1/4 cups all purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
1/3 cup honey (use a floral honey)
zest of one lemon
1 tablespoon of lemon juice
1/3 cup extra virgin olive oil
1/3 cup flaked almonds

Directions:

1. Preheat the oven to 350F. Butter and flour 4 little cake pans (1 1/2 cups) or loaf pan or bundt pan.

2. Sift together flour, cinnamon, salt and baking powder. Set aside.

3. In a bowl, combine the egg yolks and sugar and beat them (about 3 minutes). Add the honey, lemon zest and lemon juice to the egg/sugar mixture and beat for another minute.

4. Alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain.

5. Beat the egg whites until stiff peaks form. Fold the whipped egg whites into the batter, half at a time until the batter is just combined. Don't over mix.

6. Fill the cake pans up to 3/4 full. Bang the cake pans on the counter to remove any air bubbles. Top the batter with some of the flaked almonds.

7. Bake for 20-22 minutes until the cakes are golden and a toothpick inserted into the center comes out clean. Cover the pans with foil if the tops are getting too brown.

8. Let the cakes cool in their pans for 5 minutes then remove them from the pans. Allow the cakes to cool completely.

9. Store in a covered container for up to 4 days at room temperurature.

Dragon's Fury Cocktail

2011-06-21T22:03:00.007-04:00

Dragon's Fury Cocktail
Recipe by Dragon

I made this cocktail for my last 7 Deadly Sins dinner. I started the dinner with Wrath and I wanted a cocktail that would get everyone's attention. Oh this got people's attention all right! It was spicy, sweet and oh so yummy. I asked each of the guests to try a little of the syrup to see how much heat they could handle and adjusted the cocktail to their tastes....but I did dare them to be brave and most were. I loved this cocktail. I hope you do too. Enjoy!

Ingredients:

Lime wedges
1 part scotch bonnet-ginger syrup (or to taste) *see below
3 parts vodka
3 parts mango nectar
1 part blood orange juice

Garnish Options:
Cane sugar
Fresh mango slices
Lime slices

Scotch Bonnet & Ginger Syrup:
1 cup sugar
1 cup water
2 scotch bonnet peppers, trimmed & cut in half
2 oz piece of ginger, peeled & sliced thickly

Directions:

* Syrup:
1. Combine all the ingredients in a saucepan. Heat the mixture until the sugar & water dissolve and just before boiling. Take off the heat.

2. Remove scotch bonnet peppers about 5 minutes after taking it off the heat. Leave the ginger to steep in the syrup as it cools completely.

3. Strain the syrup into a jar, cover and refrigerate for up to 3 weeks.

Cocktail:
1. Muddle the lime and syrup in a chilled shaker.

2. Fill with ice and add the vodka, mango nectar and blood orange juice.

3. Shake well and strain into chilled martini glass.

4. Garnish to taste.

Rosemary Spiced Almonds

2011-06-19T10:05:00.002-04:00

Rosemary Spiced Almonds
Recipe by Dragon

Here's another spicy snack that is perfect with a cocktail or a glass of wine before dinner. The amount of heat (cayenne) you add is up to you but I dare you to be brave. The heat from the cayenne is a warm, smoky heat so it won't leave your mouth burning. The addition of rosemary gives these almonds a wonderful scent and savoury flavour. Enjoy!

Makes 2 cups

Ingredients:

2 cups raw, unsalted almonds
2 tablespoons extra virgin olive oil
2 tablespoons fresh rosemary, finely chopped
2 teaspoons kosher salt
1/4 teaspoon sugar
1/4 - 1/2 teaspoon cayenne pepper, depending on how much heat you want

Directions:
1. Preheat the oven to 350°F and arrange a rack in the middle.

2. Add all the ingredients in a bowl and stir to combine. Spread out almonds in a single layer on the baking sheet.

3.Bake until almonds are lightly browned and toasted, stirring occasionally, about 10-15 minutes.

4.Let the almonds cool on the baking sheet, transfer to a bowl and serve.

Spiced Olives With Herbes De Provence & Citrus

2011-06-17T18:37:00.007-04:00

Spiced Olives With Herbes De Provence & Citrus
Recipe by Dragon

Once you've tried these spiced warm olives, you will want no others. The flavours are amazing but you need to warm the olives to really bring out their heady aroma and taste. Addictive doesn't begin to describe them. Trust me, you will find yourself making these olives often. These are perfect when served with a glass of wine before dinner....your guests will fall in love with them too. These olives will awaken your guests' senses and their appetite.

I enjoy these olives with the spice of dried peppers but you can leave the peppers out and it will still be wonderful. Enjoy!

Makes: 2 cups

Ingredients:

1 cup green olives, not packed in oil, drained
1 cup black olives, not packed in oil, drained
1/2 cup fruity olive oil
2 garlic cloves, minced
1 tablespoon Herbes de Provence
(optional) 2 dried piri piri peppers, crushed (or 1/2 teaspoon hot pepper flakes)
zest of one lemon, cut into thin strips
zest of one orange, cut into thin strips
Splash balsamic vinegar

Directions:

1. Over medium heat, warm oil in a medium saucepan.

2. Add garlic and cook, stirring often, for 3 minutes until fragrant.

3. Add Herbes de Provence and the dried peppers (if using). Cook and stir often for 1 minute.

4. Add the lemon and orange zest, cook & continue to stir for another 1 minute.

5. Add olives and a splash of balsamic vinegar, continue to stir and cook for another 2-3 minutes until the olives are warm.

6. Serve immediately or let it cool and reheat before serving.

Orange & Olive Oil Cake

2011-06-16T17:32:00.007-04:00

Orange & Olive Oil Cake
Recipe adapted from David Leite

This Portuguese cake took me right back to Portugal...sitting in my Aunt's courtyard under her fig tree enjoying an afternoon espresso and a slice of something sweet. This unusual cake is moist, delicious and the flavour of oranges comes shining through. You will taste a hint of olive oil but unless you tell people what's in it, they won't be able to pick it out. The olive oil replaces the butter you would normally use in a cake. Use a fruity and mild tasting olive oil. You don't want a peppery or strongly flavoured oil.

The only changes I made to the original recipe was to reduce the salt and I added the zest of one lemon and juice of 1/2 a lemon. I enjoyed the recipe without the lemon but I think the lemon gives the cake a brighter flavour without taking anything away from the orange. This cake only gets better with time as the flavours get richer the longer you leave it. I made this cake 2 days before I served it and it was wonderful. Enjoy!

Ingredients:

4 to 5 large navel oranges
1 lemon (optional)
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
5 large eggs
3 cups granulated sugar
1 1/2 cups mild extra-virgin olive oil
Confectioners’ sugar, for sprinkling

Directions

1. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Butter and flour a 12-cup Bundt and set aside.

2. Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1 1/2 cups of juice; if not, squeeze the 5th orange. Also finely grate the zest of one lemon. Set aside.

3. Whisk together the flour, baking powder, and salt in a large bowl and set aside.

4. In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice, juice of 1/2 the lemon and zests and whirl for a few seconds to bring the batter together.

5. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.

6. Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. Just before serving, dust with powdered sugar. If you leave it for longer than overnight, keep the cake in the refrigerator.

Bloom Ceviche

2011-06-06T20:48:00.016-04:00

Bloom Restaurant and Ceviche
Courtesy of Chef Pedro Quintanilla of Bloom Restaurant

Last Monday, I was invited to Bloom Restaurant in Toronto to sample some dishes from their new chef, Pedro Quintanilla. Cuban born Quintanilla brings a passion and uniqueness to his cooking. He says that his happiest moments are when he's in the kitchen creating new recipes and watching customers enjoy his food. It was a pleasure sampling some of his new creations.

We started our dinner with a choice of cocktails, a Bloom Mojito and a Blooming Bud (raspberry and Prosecco). I ordered the Blooming Bud but I must admit, I preferred the Mojito which was light, refreshing and sour....just the way I like my mojitos. With the cocktails, we were served an Amuse of Cassava Frites with a delicious Mojo Dipping Sauce. I liked the frites but it was the dipping sauce that I really enjoyed.

The starters were a Ceviche (with Halibut & Shrimp cured in Lime Juice, Habanero Peppers and Cilantro) and a Spring Terrine (Chicken Liver and Foie Gras & Asparagus). My favourite was the Spring Terrine. I couldn't get enough of it and truth be told I'm not a huge fan of liver so this dish was a complete surprise for me. With the starters we enjoyed a Malivoire, Pinot Gris 2009. It was lovely and light and a great wine with both the starters.

Next came the Mains, a Sesame Crusted Ahi Tuna Fillet (with a Tofu Wasabi Dressing, Crispy Baby Potatoes and Roasted Mixed Vegetables) and a Pan Seared Flank Steak (with a Chimichurri Sauce, Garlic Mashed Potatoes and Ginger Glazed Carrots). My favourite protein was the Ahi Tuna. It was perfectly cooked and the Tofu Wasabi dressing gave it just the right amount of kick. My favourite sides were served with the Pan Seared Steak; the Garlic Mashed Potatoes and Ginger Carrots were perfect. With the mains, we were served a Malivoire, Pinot Noir 2008. The wine was deep, rich and spicy. This Pinot Noir was my favourite wine of the night.

And finally dessert! The two desserts were a Cuban Flan (with Dulce de Leche & Thyme) and Churros (with a Spiced Chocolate Sauce & Ice Cream). The stand out dessert was the Churros. The only complaint I had with the Churros was that there were only three on my plate. They were sweet, warm and crisp. What really made this dessert outstanding was the chocolate sauce spiced with chili and cinnamon.....pure heaven. Our dessert wine was a delightful Malivoire, Icewine Riesling 2008.

Thank you Bloom Restaurant and Mary Luz Mejia for the invitation to this enjoyable evening. I look forward to returning and trying more of Chef Quintanilla creations.

Chef Quintanilla shared with us his Ceviche recipe and I wanted to share it with you. Enjoy!

Chef Pedro's Ceviche

Ingredients:
2 pounds white-fleshed skinless fish fillets such as halibut
1 pound shrimp
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh habanero peppers
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)

Directions:
1. Cut the fish into strips 1 1/2 inches long by 1/4 inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.

2. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and habanero peppers and refrigerate for 15-20 minutes

3. Just before serving, mix in the parsley, cilantro and onion.

4. Serve in chilled martini glasses

"Bloom Restaurant, Toronto"

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Kritsinia

2011-05-30T13:01:00.004-04:00

Kritsinia (Sesame-Covered Bread Sticks)
Recipe by www.Kalofagas.ca

These are the best bread sticks I've ever had. I think the key ingredient is the tahini...it becomes that little hint of a taste that you can't quite place but you absolutely love. I made these for my latest 7 Deadly Sins Dinner and I paired them with a lusicious array of cheeses. Make lots! My guests loved them and I know you will too. Enjoy!

Makes: 40

Ingredients:
1 tsp. of active dry yeast
2 Tbsp. of honey
3/4 cup of tepid (warm) water
1/4 cup Tahini
3/4 tsp. of fine sea salt
1 3/4 to 2 cups of all purpose flour
2 Tbsp. of Petimezi (grape molasses) diluted in 1/4 cup of water (or just water if you can’t find Petimezi)
1 1/3 cup of sesame seeds
1/4 cup black sesame seeds

Directions:
1. In a large bowl, add the honey, tahini, yeast and tepid water and gently mix then allow to sit for 5 minutes. Add the salt and 1 1/2 cups of the flour and begin kneading with your hands (you may use a food processor). Keep on adding flour while kneading until the dough becomes smooth and no longer tacky (sticky). Place in a bowl and cover with plastic wrap. Allow for the to double in size (60 – 90 minutes).

2. Place your dough on a lightly floured work surface and simply flatten in with your hands. Cut the dough into 20 pieces and roll each piece into a ball (about the size of a walnut). Using your hands, roll the ball of dough into about 11-12 inches in length and to about the thickness of a pencil. Cut in half (repair the cut ends) and reserve on a tray. Continue to roll-out the remaining balls of dough and form and cut the Krtitsinia.

3. Prepare your dipping station: one bowl with the white and black sesame seeds mixed and another bowl with the Petimezi and water mixed in. Pre-heat your oven to 350F (middle rack) and place a sheet of parchment paper on a baking tray.

4. Dip each Kritsini in the Petimezi mixture and then place in the bowl with sesame seeds then roll in the seeds and place on your parchment-covered baking tray (keeping them as straight as possible). Do not allow more than 15 minutes to pass until they are baked as they will continue to rise (you want thin rolls)

5. Place in your pre-heated oven for 35-40 minutes or until just golden. Transfer to a wire rack to cool. Store in an air-tight container. Serve with coffee or tea, as a snack or breakfast.

Savoury Butter Crackers

2011-05-25T14:45:00.009-04:00

Savoury Butter Crackers
Recipe by Laura Calder

I have to warn you, these crackers will melt in your mouth and disappear quickly. I made these for my latest 7 Deadly Sins Dinner and they were to be served with the cheese course (fifth course)...my greedy guests devoured them before we were done with the aperitifs! I can't blame them, these are little bites of perfection.

I didn't change the recipe at all but I did play with the toppings; herbes de Provence, Parmesean cheese and cracked black pepper. Each of were finished with a sprinkle of fleur de sel. Enjoy!

Make about 30 crackers

Ingredients:
2/3 cup butter
1 teaspoon sugar
1/2 teaspoon salt
2 cups flour
1 egg
2 to 3 tablespoons cold water

Toppings (use whatever combination you like)
1/4 cup Parmesan cheese, grated
1 tablespoon herbes de Provence
Fleur de Sel
cracked black pepper

Directions:

1. Heat the oven to 400°F. Line a baking sheet with parchment paper.

2. Put the butter, sugar, salt, water and egg in a bowl and mix well.

3. Add the flour and mix quickly only until it holds together Do not overwork.

4. Roll the dough out 1/16 of an inch thick. Trim edges and cut into squares.

5. Sprinkle over the topping(s) and some fleur de sel on each.

6. Transfer to a baking sheet. Bake 8-10 minutes, or until puffed, crisp, and golden.

Carrot, Ginger & Parsley Soup

2011-05-16T18:56:00.008-04:00

Carrot, Ginger & Parsley Soup
Recipe by Dragon

You are going to love this soup, it is crisp, fresh tasting and slightly sweet. It's a great soup to serve in any weather because this soup is delicious hot or cold. The secret ingredient is the lemon juice...don't omit it because it's the magic that unites all the flavours. Enjoy!

Serves: 4-6

Ingredients
2 tablespoons of butter
1 tablespoon olive oil
6 large carrots, peeled and roughly chopped
2 inch piece of ginger, peeled and cut into 3 large pieces
1 medium onion, roughly chopped
3 stalks of celery, roughly chopped
3 garlic cloves
juice of 1/2 a lemon
4 cups chicken broth
1 cup water
1 bay leaf
1 cup milk
1/4 cup chopped parsley
salt and pepper to taste
Cream to garnish

Directions:
1. Heat butter and oil in soup pot over medium low.

2. Add carrots, onions, celery, ginger and garlic. Saute until the vegetables are soften.

3. Add lemon juice, broth, water and bay leaf, cook for ten minutes at a low simmer.

4. Remove the ginger pieces and bay leaf.

5. Purée soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1 minute per batch, then transfer to cleaned pan and keep warm, covered.

8. Bring soup to a simmer and season with salt and pepper to taste. Add milk and chopped parsley and stir until blended and heated through.

9. Serve with a drizzle of cream for garnish.

Lemon Curd

2011-04-27T12:02:00.006-04:00

Lemon Curd
Recipe by Dragon

I'm in love with this Lemon Curd recipe. It was developed over several months of experimenting. I played with different amounts of eggs yolks, sugar and lemon juice to get it to my version of perfection.

This lemon curd not overly sweet because I wanted the freshness & tartness of the lemons to come shining through. My (not so) so secret ingredient is the splash of limoncello; it adds an unexpected note that makes this lemon curd special. Enjoy!

Makes: 1 cup

Ingredients:
6 egg yolks
2/3 cup sugar
Pinch of salt
1/3 cup of lemon juice
Splash of limoncello (optional)
Zest of 1/2 of lemon, finely grated
6 tablespoons butter, cold & cut into cubes

Directions:
1. Prepare an ice water bath for the finished curd and set aside.

2. Add an inch of water to a medium saucepan and bring to a simmer over low heat.

3. In a medium metal bowl whisk the egg yolks and sugar until smooth. Whisk in salt, lemon juice, limoncello and lemon zest. Add the cold butter cubes.

4. Place bowl over the pan of simmering water and cook, whisking frequently until the butter is incorporated and the curd is thick; about 15 minutes.

5. Transfer the bowl to the ice water bath and leave it to cool, stirring occasionally.

6. Place a piece of plastic wrap directly on the surface of the cooled lemon curd and transfer the bowl to the refrigerator until it's completely cold (about 4 hours or overnight).

Cupcakes

2011-04-20T15:53:00.012-04:00

Vanilla Cupcakes
Recipe by Le Dolci

A couple of weekends ago I had the pleasure of taking a cupcake decorating class with Lisa Sanguedolce, owner and operator of Le Dolci. Le Dolci is Toronto’s newest fun, food education studio.

Lisa, a native Torontonian, spent almost ten years working in the UK and was even invited to a private luncheon with the Queen! Oh la la. ;) Two years ago Lisa launched Le Dolci in London’s trendy Notting Hill area with the city’s first and only weekly cake club, a hit with young professionals and busy moms looking for a healthy box of goodies to land on their doorstep each Friday morning.

Cupcake classes ensued and when the business got too big for Le Dolci’s home base, it was time to expand. And so Lisa decided to expand west and come home to Toronto, Canada.

“Our classes are a hands on environment where people can experiment with food colouring, use fondant to create animals, faces, shapes and all types of flowers to place on top of cupcakes. They also get a chance to work with -and taste!- butter cream icing using piping bags and fun piping nozzles to create lovely swirls, twirls and special effects with these bags full of sugar goodness." ~ Lisa

Lisa's classes are fun, informal and very hands on....the perfect way to spend an afternoon or evening. I had a fantastic time playing with fondant, buttercream frosting, cut outs, colours & stamps. If you're interested in taking any of her classes, I encourage you to check out Lisa's site at http://www.ledolci.com/

I'm definitely a fan and I'm looking forward to my next class this week. The next cupcake class is themed around the upcoming Royal Wedding....I even get to wear a tiara! ;)

Lisa gave me her delicious cupcake recipe to share with all of you. Enjoy!

Makes: 12 cupcakes

Ingredients:
120 grams flour
140 grams caster sugar
1 1/2 teaspoons baking powder
pinch of salt
40 grams unsalted butter
120 millilitres whole milk
1 egg
1/4 teaspoon vanilla extract

Directions:

1. Preheat oven to 325F. Put flour sugar, baking powder, salt and butter in a stand mixer with a paddle attachment. Beat on slow speed until you get a sandy consistency.

2. Pour in half of the milk slowly and mix until all incorporated.

3. Whisk the egg, vanilla extract and the remaining milk together in a separate bowl for a few seconds.

4. Pour this mixture into the existing mixture and mix for a couple more minutes. Scrape the sides of the bowl to ensure all mixture is included and not stuck at the bottom of the bowl. Mix until smooth, but do not over mix.

5. Spoon the mixture into the paper cases until two thirds full and bake in preheated oven. You can tell that they are ready when they spring back to touch or are golden brown on the top. Use a toothpick to test inside to ensure that it comes out dry. If it is wet the cupcakes till need to cook.

6. Leave cupcakes to cool for 10 minutes and then transfer to cooling rack. Cool completely. Cool completely.

Oysters a la Russe

2011-04-14T19:49:00.009-04:00

The Titanic Dinner Project & Oysters a la Russe
Recipe by Dana McCauley

A year from today, April 14, 2012 will be the 100th anniversary of the sinking of the Titanic. During the year leading up to this anniversary, I will be preparing all the dishes offered as part of 1st Class dinner menu from that fateful night. This will culminate in me preparing the entire 11 course meal for a group of friends to mark the 100th anniversary.

My resource will be one of my favourite books, Last Dinner on the Titanic, by Rick Archbold & Dana McCauley. This book is a treasure of information about the food and food preparation on the Titanic.The book contains original menus, authentic recipes, beautiful illustrations and photos. This book accurately re-creates what it was like to dine on the Titanic. Over fifty dishes are featured from the Titanic's menus and each recipe has been researched from period sources and carefully tested for modern kitchens. It's a fascinating book and the inspiration for my project. I'm very excited about this project and I hope you'll enjoy the journey with me.

The first recipe I've done is an Hors D'Oeuvre....Oysters a la Russe. I love the relish with a kick of vodka and horseradish. A refreshing and perfect start to any elegant dinner.

Serves: 6

Ingredients:

2 tablespoons vodka
1/2 teaspoon lemon juice
1/4 teaspoon prepared horseradish (I added a little more)
Dash hot pepper sauce
Pinch salt
Pinch sugar
1 plum tomato, seeded and finely chopped
1 tablespoon chives, finely chopped
12 large oysters
Coarsely cracked black peppercorns

Directions:

1. In bowl, stir together vodka, lemon juice, horseradish, hot pepper sauce, sugar, salt.

2. Gently stir in tomato and chives.

3. Wash oysters under running water to remove any loose barnacles or sand. Insert tip of oyster shucker between shell halves near hinges; twist upward to open shell. Discard top shell, Using blade of shucker, sever connective membrane that holds oyster to bottom shell. Place open oysters on bed of shaved or crushed ice.

4. Spoon vodka relish over each oyster; dusting with cracked pepper.

* The Titanic hit the iceberg at 11:40pm on April 14 1912, and completely sank at 2:20 the following morning, April 15, 1912. The dinner I'll be recreating was served on the evening of April 14th.

Sunrise Punch

2011-04-12T12:09:00.002-04:00

Citrus Sunrise Punch
Recipe by Dragon

I made this punch for my cousin's shower this past weekend. I made a non-alcoholic version for the shower guests and a slighty naughtier version for us girls in the kitchen. :)

This recipe makes a tangy, slightly sweet and very refreshing drink. For a nice kick, add 1 to 1 1/2 cups of vodka. You can always add more depending on how much you like vodka!

Ingredients:
3 cups orange juice
3 cups cranberry juice
3 cups ginger ale
1/4 cup fresh squeezed lemon juice
1/4 cup fresh squeezed lime juice
1 lemon, thinly sliced
1 to 1 1/2 cups of vodka (optional)

Directions:
1. Combine all the ingredients and stir until well blended. Chill until cold and serve with ice.

Pineapple Banana Muffins

2011-04-06T20:20:00.005-04:00

Pineapple Banana Muffins
Recipe by Dragon

I really like the tropical flavour of these moist muffins but it's the addition of the cinnamon and ginger that really takes them to another level...the awesome level. That's right, I said the "awesome level". ;) Enjoy!

Makes: 12

Ingredients:
2 1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 large ripe bananas, mashed
2 eggs
2/3 cup brown sugar, firmly packed
1/2 cup butter, melted
1 tablespoon vanilla
1 cup pineapple, chopped (reserve 12 chunks for garnish)
3 tablespoons crystalized sugar

Directions:
1. Preheat oven to 375 F. Lightly grease muffin tin.

2. Combine flour, baking powder, salt, cinnamon and ginger.

3. Beat together bananas, eggs, brown sugar, butter, lemon juice and vanilla until blended.

4. Stir in dry ingredients until blended. Stir in pineapple until just combined (over mixing will dry out the muffins). Spoon into prepared muffin cups, dividing batter equally.

5. Top each muffin with a pineapple chunk then sprinkle the crystalized sugar evenly over the muffins.

6. Bake for 25-30 minutes or until golden.

Deviled Eggs

2011-03-30T19:32:00.002-04:00

Deviled Eggs
Adapted from Epicurious

I've never made deviled eggs before this past weeekend. I've always enjoyed them but never made them myself. So when I was asked to make them for a friend's 50's themed birthday party, I was happy to give them a go. Seems everyone has their own favourite version of this classic appetizer but I wanted something simple; something I could add my own little spin on. This recipe did the trick. I changed it slightly by using Dijon Mustard, smoked paprika and a little less mayonaise. I loved them and so did my friends at the party. Will definitely be making these again! Enjoy. :)

Serves: 10-12

Ingredients:
12 large eggs
1/3 cup mayonnaise
1 tablespoon dijon mustard
1/4 cup sweet pickles,finely chopped
1/4 cup celery, finely chopped
1 teaspoon smoked paprika (or sweet paprika)

Directions:

1. Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds.

2. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking

3. Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork.

4. Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon or pipe the mixture into egg whites.

Sonhos

2011-03-23T22:43:00.004-04:00

Sonhos "Dreams"
Recipe by Dragon

Sonhos are a traditional Portuguese dessert of fried dough rolled in sugar. Sonhos means "Dreams". I'm told the reason they are called dreams is that you will think you're dreaming when you bite into one of these little puffs of happiness. Who wouldn't want to eat one or more of these? Not me...I love them. Enjoy!

Makes: 20

Ingredients:
1/2 cup water
1/4 cup unsalted butter
pinch of salt
1/2 teaspoon vanilla
1/2 cup flour
2 eggs
1/2 cup of sugar
1 teaspoon of cinnamon (or more if you like)
vegetable oil for frying

Directions:

1. Start heating your vegetable oil to 350-360°F

2. Heat the water, butter, salt and vanilla in a saucepan over medium heat until just below the boiling point, when small bubbles appear around the edges of the pan. Keep an eye on it, don't let it boil.

3. Add the flour and beat it with a wooden spoon until the mixture forms a soft ball and leaves the sides of the pan clean. Reduce the temperature to low and continue stirring for 2 minutes. Don't walk away from the pan, stir constantly.

4. Take the dough and place it into a mixing bowl. Let it cool for one minute. This will let some of the moisture evaporate before you add the eggs. While the mixer is running at medium speed, add the eggs one at at time. Beat well after each egg addition, incorporating as much air as possible.

5. Fill a piping bag with the dough (you don't need a piping tip, just cut a 1/2 inch opening at the base). When your oil is ready, hold the piping bag over the oil and squeeze out a small amount (about a teaspoon) of the dough and use a pair of kitchen scissors to cut the dough into the oil. Be careful not to hold the piping bag to far above the oil or it will splash and burn you. Fry in batches until the dough is golden. They will puff up in the oil so don't crowd the pan.

6. Combine the sugar and cinnamon in a shallow bowl. When the sonhos are golden remove them from the oil and immediately roll them in the sugar/cinnamon mixture. Serve them warm or at room temperature.

Baked Oysters “Emmy” With Tomatoes, Capers & Feta

2011-03-16T20:54:00.012-04:00

Baked Oysters “Emmy” With Tomatoes, Capers & Feta
Recipe by kalofagas.ca

I love oysters..love, love them. My favourite way to enjoy them is raw with a spicy condiment or freshly grated horseradish. I don't have them often and they are always a treat. I have never prepared them myself because I was always hesitant to shuck the oysters. Silly, I know, but I was worried about hurting myself with the knife. So, when I was invited to the launch party for the Shucker Paddy at Patrick McMurray's Starfish restaurant in Toronto, I was excited.

Patrick McMurray knows a thing or two about oyster shucking. He holds the Guinness record for the most oysters shucked in a minute....38! In this photo, Patrick is holding his newest creation; an oyster shucker he designed called the Shucker Paddy. It is guaranteed to make shucking oyster easy! I was fortunate to get a one on one lesson from Patrick on how to use it and I'm happy to say that shucking oysters no longer scares me. I always say, if I can do it, so can you. If you want more information about this oyster knife and Patrick, visit his site at http://www.shuckerpaddy.com/

I wanted to practice my new shucking skill so I prepared some oysters this weekend. As I said before, I prefer raw oysters but I wanted to try something a little different. I really enjoyed the fresh flavours of these oysters and I can't wait to make them again. Enjoy!

Serves: 4

Ingredients:
8 live large oysters
1/4 cup extra-virgin olive oil
1/2 cup scallions or leeks, thinly sliced
2 cloves of garlic, sliced
1 cup of ripe plum tomatoes, chopped in large chunks
1/2 tsp. smoked paprika
1/4 dry white wine (I used Port wine for sweetness)
2 tsps. of capers
1/2 tsp. dried thyme leaves
pinch of Boukovo (chilli flakes, I used dried piri piri)
1/2 cup breads crumbs (plus extra for topping)
1 cup diced Feta cheese
Lemon or limes wedges as garnish

Directions:

1. Pre-heated 450F oven with the rack set to the uppermost position.

2. In a large skillet, add your olive oil turn the heat to medium then add your leeks, garlic and tomatoes and simmer while occasionally stirring for about 5-6 minutes. Add the smoked paprika and white wine and simmer for another 2-3 minutes or until the sauce reduces until thick.

3. Now add the capers, dried thyme stir in then add a pinch of chilli flakes to taste. Take off the heat and allow to cool. Add the bread crumbs and cubes of Feta and stir-in and reserve.

4. To shuck your oysters, you’ll need a flat work surface, a tea towel to place in the oyster in and protect your hand that will hold the oyster. Place the oyster cup-side down/flat and stick the oyster shucking knife into the hinge. Jimmy-jammy the knife in the hinge and you will eventually feel the oyster opening. Wiggle the knife and pry the oyster open and then sweep the knife underneath the top shell to cut the muscle off of it. Then place the knife under the muscle of the bottom shell and cut that part too. Remove any visible grit inside the shell and place in a baking vessel that will hold all the oysters. Repeat with the remaining oysters.

5. Now simply divide and spoon the cooled filling on top of each oyster and sprinkle some bread crumbs. Place in your pre-heated oven until the cheese has melted and the topping has become golden-brown(15-20 minutes). Carefully remove from your oven and place on a platter with lemon or lime wedges. Serve with Ouzo on ice or a Pavlou Estate Kappa 100 Rose Sparkling made from 100% Xinomavro grapes.

Note: Buy your oysters from a trusted fish monger. Ask what type of oyster they are, where they are from and any tips on shucking them. Store in your fridge for up to one day and after shucking them, always ALWAYS have a smell of your oysters. They should smell of the sea and if any fishy smell emanates from it, throw it out.

Patrick demonstrating how to properly shuck an oyster.

Caramel Flan

2011-03-09T22:17:00.006-05:00

Caramel Flan
Recipe by Dragon
Photo by P. Minaki

Growing up, this dessert was served at many of my family's dinners. The creamy custard with the sweet golden caramel is a wonderful flavour combination and it's so easy to make. Served with coffee or tea, it's a perfect make ahead dessert to end any Portuguese dinner. Enjoy!

Serves: 6-8

Ingredients:
Caramel:
1 1/2 cups sugar
1/2 cup water

Flan:
2 1/4 cups whole milk
2 cans of sweetened condensed milk
5 eggs, lightly beaten
1 tablespoon vanilla

Directions:

1. Combine the sugar and water in a saucepan and bring to a boil over medium high heat. When the sugar has dissolved, reduce the heat to medium low and let the sugar turn to golden caramel. Note: do not stir the sugar at this time...it will turn golden in about 12-15 minutes. Don't walk away from it as the sugar will go from golden to burned quickly.

2. Immediately pour the caramel/sugar into the mold (I used a bundt pan) and swirl the mold until the sugar coats the bottom (if you're using a metal mold, it will get hot so use pot holders when swirling the sugar). The caramel/sugar will harden at this point and melt again later as the flan bakes. Let the sugar cool completely before proceeding.

4. Preheat the oven to 350F. In a large bowl, combine milk, sweetened condensed milk, eggs and vanilla. Mix well.

5. Set the cooled mold in a larger pan and fill the larger pan with hot water to come halfway up the sides of the mold. Pour the custard mixture into the mold, over the cooled sugar.

7. Bake for 40 minutes or until a knife inserted into the middle of the flan comes out clean. The center should still be slightly soft, as the flan will finish cooking after it is removed from the oven.
8. Remove the mold from the larger baking pan and allow the flan to come to room temperature, then chill the flan for at least 6 hours or over night.

9. Before serving, run a sharp knife around the edge of the flan to release it. To serve, place a platter over the mold. Invert the mold and platter; shake gently to loosen the flan. Remove the mold and allow the caramel to flow over the flan.

Portuguese Roast Pork Loin

2011-03-03T21:56:00.013-05:00

Portuguese Roast Pork Loin
Recipe by Dragon
Photos by Dragon & Peter Minaki

This is my favourite way to roast pork. The flavours are entirely Portuguese with the exception of the thyme (my little French addition). I recently served this roast pork as the entree for a Portuguese dinner. It turned out flavourful & moist and it didn't fail to impress. I served it with a saffron rice and simple green beans.

Don't skip the gravy, it's a must! Even though I say the cream is optional, go ahead and use it..."Everything in moderation, including moderation." as my beloved, Julia Child used to say. Enjoy!

Serves: 4 - 6

Ingredients:

1 tablespoon olive oil
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 bay leaf, crumbled
1/4 teaspoon cayenne pepper
1 dried piri piri pepper, crumbled

1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1 1/2 teaspoons of salt
3 cups Vinho Verde or a dry white wine
3 lb center cut boneless pork loin, rolled & tied

1 large carrot, cut into chunks
2 stalks celery, cut into chunks
1 small onion, cut into chunks
1 apple, peeled, cored and cut into chunks
3 cups chicken stock, divided
3 tablespoons flour (might need more)
1/4 cup heavy cream (optional)
2 teaspoons fresh thyme leaves
1 tablespoon honey
Salt & Pepper to taste

Directions:

1. Using a mortar and pestle (or a food processor), blend the first 10 ingredients together into a paste.

2. Rub the paste evenly over the pork loin. Place the pork in a medium shallow bowl (preferably one with a lid) and pour the wine over and around the pork. The wine should come half way up the pork sides. Cover the pork and refrigerate.

3. The pork needs to marinate for at least 24 hours and for best results, 48 hours. Turn the pork loin several time during the marinating process.

4. Take the pork out of the refrigerator a 1/2 hour before roasting. Preheat oven to 475F.

5. Place the pork (reserve 1/2 cup of the marinade) fat side up on the rack of your roasting pan. Add the carrots, celery, onion, apple, the reserved marinade and 1 cup of the chicken stock to the roasting pan.

6. Roast uncovered for 20 minutes then reduce the oven temperature to 350F and roast until the internal temperature of the pork is 145-150F (about 1 1/2 hours). Baste the pork with the pan juices several times during the roasting period.

7. Remove the pork from the roasting pan and let it rest on a plate. Remove and butcher's string used to tie the pork, then cover with tin foil to keep it warm.

8. To make the gravy, discard the carrot, celery, onion and apple chunk. Carefully remove some of the fat from the pan juices in the roasting pan.

9. Over medium heat on the stove top (you might require two burners if your roasting pan is large), add the flour evenly over the pan juices and using a whisk, blend it into the pan juices. Slowly add the remaining chicken stock (only use as much as you need to get your preferred consistency for the gravy).

10. When the gravy is at your preferred consistency, add the fresh thyme leaves, honey, juices from the resting pork and the heavy cream. Season with salt and pepper to taste. Strain the gravy and keep it warm until you're ready to serve along with the pork.

Clams a Cataplana

2011-02-25T12:26:00.013-05:00

Clams a Cataplana
Recipe by Dragon
Photos & Video by Peter Minaki

A Cataplana is a Portuguese cooking vessel that is traditionally made of copper and is shaped like two domed clam shells hinged at one end. It is designed to seal tightly so that the food cooks evenly and quickly.

I received my Cataplana as gift from my father a few years back. He had brought it back from his most recent trip to Portugal. I literally squealed with delight when I saw it. I remembered all the delicious seafood dishes I had tried that were prepared in one and I couldn't wait to make some of my own.

This is my favourite dish to make in my Cataplana.The saltiness of the pancetta and chourico compliments the clams and tomatoes perfectly. A real winner! As the cataplana sits on the stove top, it shakes and moves around a little. I think it's quite entertaining to watch and I'm sure your guests will think so too. :) Enjoy!

Serves 4-6

Ingredients:
1 tablespoon olive oil
1/3 cup pancetta, cut into cubes
1/3 cup chourico, cut into cubes
1 large onion, chopped
1 green pepper, chopped
2 bay leaves
2 teaspoons paprika
2 dried piri piri peppers, crushed
2 garlic cloves, minced
1 28 oz can of diced tomatoes, keep 1/2 the juice
3/4 cup Portuguese Vinho Verde or a dry white wine
4 dozen clams, scrubbed and kept in cold water until needed
1/4 cup parsley, chopped & divided
Salt & Pepper to taste
Extra virgin olive oil to garnish

Directions:

1. Over medium high heat in a large skillet, heat the oil, then add the pancetta and chourico. Fry until crispy. Remove the pancetta and chourico then transfer them to a paper towel lined plate to drain.

2. To the oil, add onions, green peppers, bay leaves, paprika and piri piri peppers and saute until the vegetables are tender but not too soft, about 5 minutes.

3. Add the garlic and saute for another minute.

4. Add the tomatoes with their juice and 1/2 the vinho verde. Reduce the heat to a low simmer and cook for about 45 minutes. Salt and pepper to taste but remember that the pancetta and chourico will also add to the saltiness of the dish so go easy on the salt.

5. To assemble the cataplana, spoon half of the tomato mixture into the bottom of the cataplana (if you don't have a cataplana just use a large dutch oven). Bring the tomato mixture to a simmer in the cataplana.

6. Add the clams evenly over the tomato mixture then top with the remaining sauce. Add the rest ove the vinho verde and sprinkle 1/2 of the chopped parsley.

7. Close the cataplana tightly and let it cook until the the clams open up, about 10 minutes. Remember that cataplana will move around a little on the stove top so keep an eye on it. Shake the cataplana occasionally. Discard any of the clams that haven't opened and stir in the reserved pancetta and chourico cubes.

8. I like to serve the clams right from the cataplana in the middle of the table. Sprinkle the top of the dish with the remaining chopped parsley and drizzle a little olive oil over it. Serve with crusty bread to sop up all the juices.

Here's a video of my Cataplana in action. :)

Calde Verde

2011-02-16T21:48:00.005-05:00

Calde Verde (Portuguese Creamy Potato and Kale Soup)
Recipe by Dragon

For me, this soup is Portugal and pure comfort. It is called Calde Verde, a creamy potato and kale soup. It literally means "Green Soup". This soup is so loved in Portugal that it is the country's national dish. I use to devour bowls of this soup as a kid. So, it's no wonder that every time I make it, I feel like I'm home.

I served this soup as part of a Portuguese dinner I recently had in my home. In my opinion, you can't have a true Portuguese dinner without this soup on the menu. Enjoy! :)

Serves: 8

Ingredients:
8 cups chicken stock
1 teaspoons salt
2 cloves garlic, minced
2 large onions, quartered
1 1/2lb potatoes, peeled and halved (about 4)
2 tablespoons olive oil
8 oz chourico (spicy cured sausage)
2 cups water
2 cups kale, finely shredded

Directions:
1. In a large soup pan, combine all the ingredients except for the kale. Leave the chourico in one piece. Bring to a boil. Reduce the heat to medium and cook for 45 to 50 minutes, or until potatoes are tender when pierced with a fork.

2. Remove chourico, slice thinly and reserve. Transfer potato mixture to a food processor or blender and puree in batches until smooth. Transfer soup back to the pot and add the shredded kale. Cook kale until its wilted. Adjust salt if necessary.

3. To serve, ladle soup into bowls and garnish each serving with a few chourico slices and a drop of olive oil.

Piri Piri Shrimp with Brandy

2011-02-14T16:31:00.007-05:00

Piri Piri Shrimp with Brandy
Recipe by Dragon
Photos courtesy of Peter Minaki

If you're looking for something a little fiery and spicy to serve your Valentine today, you can't go wrong with this beautiful Portuguese dish. This rustic dish is meant to be eaten with your hands.....and you are encouraged to lick your fingers, get a little messy and feed your special someone. Sounds like the perfect Valentines Day, no? ;) Enjoy!

Serves: 2-4

Ingredients:

500 grams of large shrimp, deveined but not peeled
1 tablespoon of olive oil
1 1/2 tablespoons of butter (divided)
1 bay leaf
2 garlic cloves
4 dried piri piri peppers, crushed (adjust to your own taste)
1/2 teaspoon smoked paprika
3 tablespoons brandy
juice of 1/2 lemon
parsley, chopped to garnish
lemon slices to garnish
Salt & pepper to taste

Directions:
1. Combine the olive oil, 1 tablespoon of butter and bay leaf in a saute pan over medium high heat.

2. When the butter is melted, add the shrimp and cook until no longer pink on both sides, about 2 minutes.

3. Reduce the heat slightly and add the garlic and dried piri piri peppers and paprika. Cook until the garlic is fragrant and soften.

4. Add the brandy and lemon juice. Season with a little salt and pepper to taste. Cook for one more minute then remove from the heat.Add the last of the butter and let it melt into the sauce before plating.

5. Plate the shrimp and pour the sauce over the shrimp. Garnish with parsley and lemon slice. Serve with crusty bread to sop up the delicious sauce.

Seafood Mac n' Cheese

2011-02-06T00:01:00.016-05:00

Seafood Mac n' Cheese
Recipe by Dragon

Sometimes a girl needs a little decadence in her life. The other day I felt like spoiling myself with a cheesy, gooey mac n' cheese. But if I was going to indugle then I wanted to go all the way...Seafood mac n' cheese, baby! I added fresh lobster, shrimp and scallops. I wanted it to be creamy and dreamy so I added my own mascarpone cheese....lucscious. And to take it completely over the top I added some Truffle Dijon mustard...mmmmm.

Now, this dish was a bit of work but I'm worth it. Oh yeah...this Dragon knows how to spoil herself. Enjoy!

Serves 6

Ingredients

For the Seafood:
1 small live lobster
1/2 medium onion
10 peppercorns
2 bay leaves
1 tablespoon salt
8 large shrimp, chopped into chunks, reserve the shells
8 medium scallops
1 teaspoon old bay seasoning
1 tablespoon butter

For the pasta:
500 grams macaroni
1/4 cup butter
1/4 cup flour
1/4 medium onion, finely chopped
1 garlic clove, minced
2 cups whole milk
1/8 teaspoon ground nutmeg
1/2 teaspoon old bay seasoning
1 tablespoon Dijon mustard (I used truffle Dijon)
1 1/2 teaspoons thyme leaves
1 1/2 teaspoons chives, chopped
250 grams mixed grated cheese (I used mozzarella, provolone & parmesan)
1/2 cup mascarpone cheese
Salt and pepper to taste

For the topping:
1/2 cup panko bread crumbs
1 1/2 teaspoons thyme leaves
1 tablespoon butter

Directions:

1. Fill a large pot with enough water to cover the lobster. Add onion, peppercorns, salt & bay leaves and bring to a boil over high heat.

2. Kiss the lobster goodbye and put it head first into the boiling water. Cover the pot, reduce the heat to medium and cook 10-15 minutes.

3. Remove the cooked lobster from the water and drain it on paper towels. (Keep the cooking water to cook the pasta but remove the onion, bay leaves and peppercorns.)

4. When the lobster has cooled enough to handle, remove the meat from the tail and claws and cut into chunks.

5. Heat a frying pan to medium high and add 1 tablespoon of butter. Sprinkle both sides of the scallops with the old bay seasoning and sear the scallops in the butter for 1 minute per side. This will give the scallops some colour but not completely cook them.

6. Remove the scallops from the frying pan and cut each of them into quarters. Set aside with the other seafood.

7. Add the lobster shells and shrimp shells back to the cooking water and bring to a boil. After it has come to the boil, remove all the shells and discard.

8 Preheat oven to 400F. Add the macaroni to the boiling lobster/shrimp water. Cook the macaroni until it is almost al dente (remember it will cook more in the oven) or about 8 minutes. Drain and rinse with cold water. Set aside.

9. While the pasta is cooking, melt 1/4 cup of butter over medium heat in a large saucepan.

10. Add the onion & garlic to pan and cook until softened (3 to 5 minutes).

11. Add flour to the butter, onion & garlic and cook for 1 minute while stirring.

12. Add the milk and whisk until smooth. Bring to a boil then reduce to a simmer, and cook until sauce has thickened (2 to 3 minutes).

13. Add the nutmeg, old bay seasoning, Dijon mustard and herbs.

14. Remove the pan from heat. Stir in the cheeses and mix until smooth. Season with salt & pepper to taste. Fold in the cooked macaroni then gently fold in the seafood.

15. Transfer the pasta to a shallow baking dish big enough to hold the pasta.

16. To a frying pan over medium, add 1 tablespoon of butter. Add the panko & thyme leaves. Toss to coat the panko in the butter and toast slightly. Top pasta evenly with the panko mixture.

17. Place baking dish on a rimmed baking sheet. Bake until the topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Mascarpone Cheese

2011-02-02T21:18:00.009-05:00

Mascarpone Cheese
Recipe from Baking Obsession

The other night I wanted to make a decadent Mac & Cheese but I was missing one key ingredient, mascarpone cheese. When I lamented that fact on Twitter, one of my followers said 'Why don't you make your own mascarpone cheese?'. What a great idea! I immediately scoured the web in search of recipes and techniques. I settled on this recipe because it used lemon rather than tartaric acid.

The hardest part of making this cheese was waiting for the cream to heat until 190F. The rest was easy peasy and the result was the best mascarpone cheese I've ever had. Enjoy!

Makes about 12 oz

Ingredients:
500 ml whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream
1 tbsp fresh lemon juice

Preparation:

1. Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. It will take about 15 minutes of delicate heating (it took me a lot long to reach this temperature....be patient).

2. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes.

3. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.

The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.

Fresh Banana Layer Cake

2011-01-10T20:00:00.002-05:00

Fresh Banana Layer Cake
Recipe from http://www.epicurious.com/

This is one of my most requested cakes. Normally I can't leave a recipe alone and have to add my own little spin. Not with this cake; it's perfect. Moist, not too sweet and over the top banana flavour. I hope you give it a try. Enjoy!

Ingredients:

2 1/4 cups sifted cake flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup mashed very ripe banana (about 2 large)
1/4 cup plain yogurt

1 teaspoon vanilla
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs

Icing:
3 3/4 cups confectioners' sugar
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 teaspoons vanilla
2 to 3 large firm-ripe bananas
1/2 cup walnuts, chopped and toasted (garnish optional)

Make cake layers:
Preheat oven to 350° F. Butter and flour three 8-inch round cake pans, knocking out excess flour.

1. Into a bowl sift together flour, baking soda, baking powder, and salt.

2. In a small bowl whisk together mashed banana, yogurt and vanilla.

3. In a large bowl beat together butter and sugar until light and fluffy and beat in eggs 1 at a time, beating well after each addition. Stir in flour and banana mixtures alternately, beginning and ending with flour mixture and stirring after each addition until just combined. Be carefull not to overmix.

4. Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18 minutes total, or until layers are springy to the touch and a tester comes out clean. Cool layers in pans on racks 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely.

5. For the frosting sift confectioners' sugar into a large bowl. In another large bowl with an electric mixer beat together cream cheese and butter until light and fluffy and beat in vanilla and a pinch salt. Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.

6. To assemble the cake, cut 2 firm-ripe bananas diagonally into thin slices. Put a cake layer on a serving plate and spread with a thin coating of frosting. Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer. Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary. Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake.

(Cake may be made 8 hours ahead and kept in a cake keeper at a cool room temperature.)

Stollen Wreath

2010-12-25T22:22:00.013-05:00

Stollen Wreath

Merry Christmas Everyone! This Christmas I made my very first stollen wreath for my family's Christmas Eve dinner. This recipe is very similar to the traditional Portuguese King Cake so I was happy to give it a try. I did take some liberties with the fruit and nut combination and I also soaked the fruit in port wine instead of the usual rum. I think the stollen turned out wonderfully. I was thrilled when my Dad (who never eats dessert) asked for a second helping. :) Enjoy!

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people

Ingredients

1/4 cup (60ml) lukewarm water (110º F / 43º C)
2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
1 cup (240 ml) milk
10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
5 1/2 cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first - then sift- plus extra for dusting)
1/2 cup (120 ml) (115 gms) sugar
3/4 teaspoon (3 ¾ ml) (4 ½ grams) salt (if using salted butter there is no need to alter this salt measurement)
1 teaspoon (5 ml) (6 grams) cinnamon
3 large eggs, lightly beaten
Grated zest of 1 lemon and 1 orange
2 teaspoons (10 ml) (very good) vanilla extract
1 teaspoon (5 ml) lemon extract or orange extract
1/4 cup raisin
1/4 cup dried cherries
1/4 cup dried cranberries
1/4 cup dried apricots, chopped
1/4 cup dried pineaple
3 tablespoons (45ml) port wine
1 cup flaked almonds
1 cup walnuts, chopped
Melted unsalted butter for coating the wreath
Confectioners’ (icing) (powdered) sugar for dusting wreath

Note: If you don’t want to use alcohol, double the lemon or orange extract or you could use the juice from the zested orange.

Directions:

Soak the dried fruit
In a small bowl, soak the dried fruit in the rum (or in the orange juice from the zested orange) and set aside.

To make the dough

Pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.

In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium - low heat until butter is melted. Let stand until lukewarm, about 5 minutes.

Lightly beat eggs in a small bowl and add lemon and vanilla extracts.

In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests.

Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.

Add in the soaked fruit, walnuts and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red!

Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the fruit will be held into the dough but when the dough is done it is tacky which isn't enough to bind the outside fruit onto the dough ball.

Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.

Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.

Shaping the Dough and Baking the Wreath

1. Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
2. Line a sheet pan with parchment paper.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle shelf.
4. Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick.

Starting with a long side, roll up tightly, forming a long, thin cylinder.

Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape.

Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough.

Twist each segment outward, forming a wreath shape. Mist the dough with spray oil and cover loosely with plastic wrap.

Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.

Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.

Transfer to a cooling rack and brush the top with melted butter while still hot.
Immediately tap a layer of powdered sugar over the top through a sieve or sifter.

Wait for 1 minute, then tap another layer over the first. The bread should be coated generously with the powdered sugar.

Let cool at least an hour before serving. Coat the stollen in butter and icing sugar three times, since this many coatings helps keeps the stollen fresh - especially if you intend on sending it in the mail as Christmas presents!

When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.

Lemon Madeleines

2010-12-04T15:55:00.005-05:00

Lemon Madeleines
Recipe by Dragon

These Madeleines are lemony, delicate and cakey. They are best enjoyed with a cup of coffee, tea and friends. Food is always better with friends. Enjoy!

Makes 2 dozen

Ingredients:
1/2 cup unsalted butter, melted
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
2 large egg yolks
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 cup whole milk
zest of one lemon
Juice of 1/2 a lemon
Confectioners sugar for dusting

Directions
1.Preheat oven to 350 degrees. Prepare two Madeleine pans by brushing them with softened butter. Set aside.

2. Sift flour, baking powder and salt into a bowl. Set aside.

3. Put eggs, egg yolks, granulated sugar, vanilla, milk, lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Add melted butter and mix until blended.

4. Gently fold the flour mixture into egg mixture. Don't over mix.

5. Spoon a rounded tablespoon of batter into each mold, filling it about two-thirds full. Bang the pans on the counter to remove bubbles.

6. Bake, switching position of pans halfway through baking and rotating 180 degrees, until the madeleines are golden around edges, 7-9 minutes.

7. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar. Cookies can be stored between layers of parchment in airtight containers at room temperature up to one day.

Greek Macarons

2010-11-11T11:56:00.006-05:00

Greek Macarons
Shells adapted from Tartelette's recipe
Filling recipe by Dragon

This is my attempt to capture the colours and flavours of Greece in macaron form. I think it was successful but I have yet to serve these to actual Greeks - I will remedy that soon. ;)

The trickiest part in making these was getting the colour of the shells just the right shade of blue. I wanted it to be reminiscent the colour of the blue/green waters I've seen in photos of Greek beaches. For the filling I went with the classic flavours I've seen in other Greek desserts such as baklava. Enjoy!

Makes: 24

Ingredients:
For the macaron shells:
2/3 cup (75 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract
18 drops blue food colouring

For the filling:
2 oz of cream cheese, softened
2 oz of Greek yogurt, strained overnight
1/4 cup butter, softened
1 1/2 cup powdered sugar
2 tablespoons fig preserves/jam
2 tablespoons honey
1 teaspoon cinnamon
pinch of ground clove
1/4 cup finely chopped walnuts

Prepare the macarons:

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar, vanilla, food colouring until you obtain a glossy meringue. Do not over beat your meringue or it will be too dry.

2. Place the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.

3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Sprinkle the tops of the macarons with the finely chopped walnuts. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.

5. For the filling: Beat together butter, yogurt and cream cheese until smooth. Add the fig preserves, honey & spices, mix well. Gradually beat in powdered sugar until you get the desired consistency.

6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.

Spicy Bloody Mary

2010-10-30T00:24:00.003-04:00

Spicy Bloody Mary
Recipe adapted from the Gods

My third contribution to this year's #GreatHallowTweet is a Spicy Bloody Mary. I love these. Love, love, love. And what could be a more sinister sounding drink? Huh? Halloween would not be the same without a little blood. ;) Enjoy!

Serves: 1

Ingredients:
1 1/2 oz vodka
1/2 cup tomato/vegetable cocktail juice
2 teaspoons fresh lime juice
Worcestershire sauce to taste
Tabasco to taste
1 celery stick for garnish
1 lime wedge for garnish
Hickory salt to rim the glass

Directions:
1. Combine the vodka, tomato/vegetable juice, lime juice, worcestershire sauce and tabasco in a cocktail mixer.

2. Shake the mixture well and strain it into a hickory salt rimmed glass (filled with ice cubes, optional). Garnish the Bloody Mary with the celery stick and a lime wedge.

The #GreatHallowTweet Halloween BlogHop was the brain child of the fabulous Renee at Flamingo Musings. During this week leading up to Halloween a devilish group of bloggers are causing mayheim and carnage all over the interwebs. Be sure to visit my fellow ghouls and goblins and see what Halloween treats they have cooking.(The list is the under Great Hallow column on the left panel.)

Sweet & Spicy Pumpkin Seeds

2010-10-27T00:01:00.003-04:00

Sweet & Spicy Pumpkin Seeds
Recipe by Dragon

Welcome to the #GreatHallowTweet Halloween BlogHop. This was the brain child of the fabulous Renee at Flamingo Musings. During this week leading up to Halloween a devilish group of bloggers are causing mayheim and carnage all over the interwebs. Be sure to visit my fellow ghouls and goblins and see what Halloween treats they have cooking.(The list is the under Great Hallow column on the left panel.)

My second contribution to this year's #GreatHallowTweet are these sweet and spicy pumpkin seeds. Be warned, these are addictive. I almost ate the entire bowl, but I showed my usual (ahem) restraint. What? It could happen. Enjoy!

Makes: 2 cups

Ingredients:
1 egg white
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
sea salt to taste
2 cups raw pumpkin seeds

Directions
1. Preheat your oven to 350°.

2. Whisk the egg white, brown sugar, spices and salt in a medium bowl until foamy.

3. Add pumpkin seeds and toss well to coat evenly. Pour a single layer onto a lightly oiled baking sheet and bake for 20-25 minutes, until golden and crispy

Witch's Broomstick Cookies

2010-10-25T00:01:00.014-04:00

Witch's Broomstick Cookies
Adapted from Betty Crocker

It's that time of year again...time for ghosts and ghouls and monsters to walk among us. That's right, darlings, it's Halloween! Welcome to the #GreatHallowTweet Halloween BlogHop. This was the brain child of the fabulous Renee at Flamingo Musings. During this week leading up to Halloween a devilish group of bloggers are causing mayheim and carnage all over the interwebs. My kind of people. ;)

Be sure to visit my fellow ghouls and goblins and see what Halloween treats they have cooking.(The list is the under Great Hallow column on the left panel.)

My first contribution to this year's #GreatHallowTweet are these adorable Witch's Broomstick Cookies. They are so easy to make and are a great treat to make with the kids. Enjoy!

Make: 20 cookies

Ingredients:
1/2 cup packed brown sugar
1/2 cup butter, softened
2 tablespoons cream or milk
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/4 teaspoon salt
20 pretzel rods, about 5 inches long
2 teaspoons butter
2/3 cup semisweet chocolate chips
1/3 cups white chocolate chips, melted

Directions:

1. Heat oven to 350ºF. Mix brown sugar, butter, cream and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.

2. Place pretzel rod on ungreased cookie sheet. Press ball of dough onto the end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.

3. Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.

4. Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat butter and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat.

5. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted white chocolate chips. Let stand until chocolate is set.

Decadent Brownies

2010-10-12T19:39:00.011-04:00

Decadent Brownies
Adapted from epicurious.com

Whenever I need some tasty brownies, this is my go to recipe. These brownies always turn out chocolatey, moist and dense; just the way I prefer them. So when my nieces asked me to make brownies for our Thankgiving dinner this past weekend, I knew these would be a hit.

My favourite addition to the brownies are toasted walnuts but I have made them with toasted almonds, white & semi-sweet chocolate chips and even dried cranberries. Experiment with your own favourite additions. Enjoy!

Makes: 16 or 25 squares

Ingredients:
1 1/4 sticks unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1 tabelspoon espresso powder
1 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnuts, toasted & chopped coursely (optional)

Directions:

1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

3. Stir in the vanilla & espresso powder with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.

4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 25-30 minutes. Let cool completely on a rack.

5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Piri Piri Chicken Wings

2010-09-24T00:01:00.004-04:00

Piri Piri Chicken Wings
Recipe by Dragon

I still have Portugal on my mind after my recent trip there this summer.It is such a beautiful country. I enjoyed some of the best food in the entire planet prepared by some of my favourite cooks, my family.

Piri Piri is a classic Portuguese sauce/marinade and there are as many variations as there are Portuguese mommas. :) This is my own piri piri and I think this one has the perfect amount of savoury and heat. You definitely feel the heat but it doesn't overpower, it warms & lingers...like a lover's kiss.

If you want it hotter, add more birds eye chilies or include some of chili seeds. This piri piri is also perfect for whole chickens, thighs & breasts.

Serves: 6-8

Ingredients:

Piri Piri Marinade
6-8 birds eye chilies, seeded and chopped
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
2 cloves garlic, minced
2 teaspoons paprika
1/2 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon red chili flakes or 2 dried Piri Piri peppers
Zest of one lemon
Juice of one lemon
2 tablespoons fresh parsley, finely chopped
A splash of brandy
1/2 cup olive oil

4 lbs of uncooked chicken wings:

Directions:
1. Using a food processor (or mortar and pestle), blend the piri piri ingredients. Pour the marinade into a large ziploc bag. Add chicken wings to the bag, seal the bag and rub the marinade over the wings. Refrigerate for several hours or over night, turning the bag occasionally.

2. Remove the chicken wings from the refrigerator and let stand at room temperature 30 minutes. Meanwhile, preheat the broiler.

3. Arrange the wings on a lightly oiled cookie sheet (discard the remaining marinade); place it 6 inches from the heat. Broil the chicken wings 10-15 minutes until nicely browned; turn the wings and brown another 10 minutes longer until sizzling. It might take less time depending on your oven.

4. Transfer the chicken wings to a plate and drizzle the pan drippings over the wings.

A few of us on Twitter got together to make our own versions of the classic junk food. We called it #GoJunkFood. Today's junk food is wings and these Piri Piri Wings are my contribution.

Check out everyone's wing recipes. Tell them I said "Hi" ;)

Elle: http://www.ellesnewenglandkitchen.com/
Heather: http://hecooksshecooks.com/
Chris: http://www.blogwelldone.com/
Renee: http://www.flamingomusings.com/
Judy: http://nofearentertaining.blogspot.com/

Holidays

2010-08-18T12:44:00.013-04:00

A Little Holiday

I will be taking a little time off from blogging for the rest of August. I'll still be visiting all my favourite blogs and you can see what I'm up to on Twitter.

Have a safe and happy August! See you all in September. I'll leave you with some photos I took on my recent trip to Portugal.

Boats on the Douro River in Porto, Portugal

Porto, Portugal

Bolinhos de Berlim

Entrance into the City of Braga, Portugal

Street in twilight in Povoa de Varzim, Portugal

Roast Lamb with Potatoes and Olives...my favourite meal on this trip.

Blue Green Water of the Atlantic Ocean

A Perfect Sunset

See you all soon. :)

Enjoy!

Tres Leches Cake

2010-07-29T19:37:00.006-04:00

Tres Leches Cake
Recipe by Mary Luz Meija

I discovered Mary Luz Meija on Twitter and was immediately impressed with this talented, warm and intelligent woman. When I was searching for a new cake recipe to try, she recommended this one and it didn't disappoint. I served it at my niece's Birthday and it pleased both the Greek and Portuguese sides of the family...that's hard to do! You know it's a winning recipe when you have a Greek mama asking you how to make it. :)

I didn't change much in the recipe. My only addition to this cake was the toasted sweet coconut. I think it added a nice flavour and texture to this delicious cake. Thank you Mary Luz!

Serves: 10

Ingredients:
CAKE:
1 cup sugar
5 large eggs, separated
1/3 cup milk
1/2 tsp vanilla extract
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp cream of tartar

MILK SYRUP:
1 can (12 oz) evaporated milk
1 cup sweetened condensed milk
1 cup heavy (or whipping) cream
1 tsp vanilla extract
1 Tbsp dark Cuban rum (I used coconut rum)

GARNISHES:
1 cup whipping cream
1 Tbsp vanilla extract
1 cup sweet shredded coconut

Directions:

1. Preheat oven to 350F. Generously butter a 13 x 9-inch baking dish.

2. CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder. Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish. Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-45 minutes. Let the cake cool completely in baking dish. Pierce the cake all over with a fork, taking care to not tear it up.

3. MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.

4. GARNISHES: Beat the whipping cream and vanilla extract together until they form soft peaks.

5. Toast the shredded coconut on a baking sheet in a 350F oven until lightly golden, about 5-7 minutes. Mix the coconut half way through. Let the coconut cool completely.

6. When ready to serve, cut a slice and plate it. Top the cake slice with a dollop of freshly whipped cream and some of the cooled shredded coconut.

This cake is addictive- you’ve been warned! Enjoy!

Prosecco Sangria

2010-07-05T17:45:00.003-04:00

Prosecco Sangria
Recipe by Dragon

My, oh my, it is HOT out there today. Two hot days in a row and there is more to come. Summer has arrived, baby! I made this sangria to help cool me down and it did the trick nicely. So delicious, so refreshing. Enjoy!

Serves: 4 or 1 Dragon

Ingredients:
1 nectarine, chopped
3 slices of watermelon, cubed
1/2 cup blueberries
1/2 cup cherries, cut in half & pitted
1/4 english cucumber, peeled & sliced thinly
2-2 1/2 cups of prosecco
1-1 1/2 cups of clear peach soda or gingerale

Directions:

1. Combine all the ingredients in a pitcher and stir to mix.

2. Chill for at least 3 hours. Serve cold and garnished with watermelon slices.

Chocolate Pavlovas with Chocolate Mascarpone Mousse Topped With Port Wine Marinated Summer Fruit

2010-06-27T15:35:00.007-04:00

Chocolate Pavlovas with Chocolate Mascarpone Mousse Topped With Port Wine Marinated Summer Fruit
Recipe adapted from Francois Payard

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

I loved this month's challenge! I opted not to do the Mascarpone Crème Anglaise that was to be drizzled over the mousse. I decided instead to top the meringue and mousse with some summer fruit, marinated in Port Wine. A perfect summer dessert. Enjoy!

Serves: 6

Recipe 1: Chocolate Meringue (for the chocolate Pavlova):

3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
1/3 cup (30 grams) cocoa powder

Directions:

1. Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.

2. Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)

3. Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)

4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (Class made rounds, hearts, diamonds and an attempt at a clover was made!)

5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.

Recipe 2: Chocolate Mascarpone Mousse (for the top of the Pavlova base):

1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)
grated zest of 1 average sized lemon
9 ounces (255 grams) 72% chocolate, chopped
1 2/3 cups (390 mls) mascarpone (don't forget we made this a few months ago - get the printable .pdf HERE)
pinch of nutmeg
2 tbsp (30 mls) Grand Marnier (or orange juice)

Directions:

1. Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.

2. Place the mascarpone, the remaining cup of cream and nutmeg in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)

3. Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova.

Recipe 3 and Assembly: Summer Fruit with Port Wine:

10-12 strawberries, hulled and chopped
1/2 cup blueberries
12 cherries
3 tablespoons sugar
3 tablespoons port wine

Directions:

1. Combine all the ingredients and let the fruit marinate for about 20 minutes before serving.

2. Pipe the mousse onto the pavlovas and spoon the fruit the top.

Grilled Shrimp, Avocado & Cherry Tomatoes with a Red Pepper, Lemon & Lime Vinaigrette

2010-06-24T21:00:00.004-04:00

Grilled Shrimp, Avocado & Cherry Tomatoes with a Red Pepper, Lemon & Lime Vinaigrette
Recipe by Dragon

During the summer months I crave fresh, colourful and brightly flavourful foods. This dish has all that in spades. A quick and refreshing meal that is perfect for a hot summer night dinner. Enjoy!

Serves: 2

Ingredients:
1 tablespoon olive oil
20 medium-large shrimp, cleaned & peeled
1 avocado, cut into thick slices
16 multi coloured cherry tomatoes, cut into halves
Salt & pepper to taste

Vinaigrette:
1/2 red pepper, diced small
Juice and zest of one lemon
Juice and zest of one lime
1/4 cup olive oil
1 teaspoon dijon mustard
Salt & pepper to taste

Directions:
1. Toss the shrimp, tomatoes and avocado in the olive oil, sprinkle with a little salt & pepper.

2. Place the shrimp, tomatoes and avocado slices on a medium heat grill. Grill the shrimp 2-3 minutes per side. The tomatoes and avocado should only be grilled about a 1-2 minutes per side. Remove the shrimp, tomatoes & avocados from the grill and place in a large bowl.

3. Whisk together the diced red pepper, lemon juice & zest, lime juice & zest, olive oil and dijon mustard. Season with salt and pepper to taste.

4. Pour the vinaigrette over the warm shrimp, tomatoes & avocado. Serve warm.

Chocolate Chip Cookies

2010-06-17T22:56:00.007-04:00

Chocolate Chip Cookies
Adapted from Jacques Torres

I've seen several blogger try this recipe , from the New York Times, that claims to create the perfect chocolate chip cookies. That is a pretty bold claim, no? I couldn't resist so I gave the recipe a try. Actually I gave it 3 tries. The first batch was ok but me being me, I couldn't leave "perfection" alone. ;)

I didn't change the recipe process but I did tweak the ingredients. I changed the type of chocolate used and added butterscotch chips. I also added a little more butter, less salt and a little cinnamon. Delicious? Yes. Perfection? Just about. Enjoy!

Makes: Lots! 2-3 dozen, depending on the size

Ingredients:
2 cups cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1 1/2 cups unsalted butter
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup butterscotch chips

Directions:
1. Sift flours, baking soda, baking powder, cinnamon and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate and butterscotch chips in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Drop 2 tablespoons of dough into mounds onto a parchment lined cookie sheets. I made my mounds bigger by using an ice cream scoop. Space mounds about 2 inches apart. Bake until golden brown but still soft, 12-14 minutes or until light golden brown. Transfer sheet to a wire rack for 5 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Fettucine with Peas Aparagus and Pancetta

2010-06-12T10:59:00.007-04:00

Fettucine with Peas, Asparagus, and Pancetta
Recipe by Bon Appetit

To me, this is the perfect plate of pasta. Long noodles, fresh vegetables, cheese and pancetta. The fresh herbs really brighten this dish. I didn't change a thing...that rarely happens. :) Enjoy!

Serves: 4

Ingredients:
12 ounces fettuccine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided

Directions:

1. Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

2. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

3. Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Kiwi, Honey & Lemon Sorbet

2010-06-03T12:16:00.003-04:00

Kiwi, Honey & Lemon Sorbet
Recipe by Dragon

The hot weather has arrived! To celebrate I'll be making lots of iced treats including ice cream, gelatos and sorbets. I had kiwis in the fridge this weekend so I decided to start there. I added some honey, lemon, a touch of rum and the sorbet turned out perfect. Psst...the secret ingredient is lemon verbena. Enjoy!

Serves: 4

Ingredients:
6 kiwis, peeled and chopped
1/2 cup sugar
1/4 cup water
1/4 cup honey
2 lemon verbena leaves
2 tablespoons lemon juice
zest of one lemon
Dash of rum

Directions:
1. Bring water, sugar and honey to a boil to make simple syrup. Remove from heat, stir until sugar and honey are completely dissolved. Add lemon verbena leaves and then let cool. Remove the lemon verbena from the cooled syrup.

2. Puree the kiwis in a food processor. Add the syrup, zest, lemon juice, rum and blitz for 1 addional minute just to combine.

3. Transfer the kiwi mixture to your ice cream maker and freeze according to manufacturer’s instructions, Let it churn until you get your desired consistency.

4. Transfer the sorbet into a covered container and freeze until you're ready to enjoy it.

Sweet Chili Salmon With Grilled Potatoes & Asparagus

2010-05-30T17:05:00.008-04:00

Sweet Chili Salmon With Grilled Potatoes & Asparagus
Recipe by Dragon

Salmon is one of my favourite things to eat. I like it grilled, poached, roasted and even fried. Baking keeps the salmon moist and is my favourite way to prepare it. The Thai chili sauce is sweet with just the right amount of heat. This salmon is easy to prepare and elegant enough for company. Enjoy!

Serves: 2

Ingredients:
Salmon:
3 tablespoons Thai sweet chili sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
2 garlic cloves, minced
1/2 tablespoon ginger, grated
1/4 teaspoon of black pepper
2 salmon fillets
6 small red new potatoes, cut in half
12 stalks of asparagus

Dressing:
2 tablespoons olive oil
1 tablespoon lime juice
zest of 1/2 lime
Salt and pepper to taste

Directions:

1. In a small bowl, mix the chili sauce, soy sauce, sesame oil, one garlic clove, ginger and pepper.

2. Place salmon in a shallow glass baking dish, and coat with the chili mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

3. Preheat oven to 400 F.

4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

5. While the salmon is baking add the potatoes to boiling salted water for 5 minutes to partially cook them. Remove potatoes from the water and transfer them to a well oiled hot grill.

6. Grill the potatoes along with the asparagus for 5-7 minutes.

7. Combine the olive oil, lime juice, zest, remaining garlic, salt and pepper. Toss the cooked potatoes and asparagus in the dressing and serve with the salmon.

Croquembouche

2010-05-27T20:55:00.008-04:00

Croquembouche

The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.

I've been wanting to make a croquembouche for the longest time but never had an opportunity to try it. So when I saw this month's Daring Bakers' challenge I was so excited. I made the mistake of making this croquembouche a hot humid day so my sugar didn't really come out the way I wanted it to. Overall I think it's a good first try. Enjoy!

Crème Patissiere
(adapted from Michel Roux)

6 egg yolks
125g caster sugar
40g plain flour
500ml milk
1 vanilla pod, split lengthways (or 1 Tbl of vanilla extract)
icing sugar or butter

Method

Combine the egg yolks and a 1/3 of the sugar in a bowl and whisk to a light ribbon consistency. Whisk in the flour thoroughly.

In a pan, heat the milk with the remaining sugar and the vanilla pod or extract. As soon as it comes to a boil, pour the milk into the egg yolk mixture, whisking constantly as you do. Mix well then pour back into the saucepan and return to the heat.

Bring to a boil over a medium heat, whisking constantly. Allow the mixture to bubble, while still stirring constantly for about 2 minutes, then tip into the bowl.

To prevent a skin from forming, dust the surface with a think veil of icing sugar or dot over with little flakes of butter. Alternatively you could also place a sheet of baking paper over the entire surface.

Once cold, you could keep the crème patissiere in the fridge for up to three days. Remove the vanilla pod before using the pastry cream.

Croquembouche
As written by The Daring Bakers

Pate a Choux

(Yield: About 28)

175ml water
85g unsalted butter
¼ tsp. salt
1 Tbl sugar
125g plain flour
4 large eggs

For Egg Wash: 1 egg and pinch of salt

Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.

Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.

Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.

Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly. (You can also an electric mixer to speed up the process and save your arm strength).

Add 1 egg. The batter will appear loose and shiny.

As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.

It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.

Transfer batter to a pastry bag fitted with a large open tip. Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.

Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.

Brush tops with the egg wash.

Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.

Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more.

Remove to a rack and cool. Can be stored in a airtight box overnight.

To Fill profiteroles

When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.

Hard Caramel Glaze

225 g sugar
½ teaspoon lemon juice

Combine sugar and lemon juice in a saucepan with a metal kitchen spoon stirring until the sugar resembles wet sand. Place on medium heat; heat without stirring until sugar starts to melt around the sides of the pan and the center begins to smoke. Begin to stir sugar. Continue heating, stirring occasionally until the sugar is a clear, amber color. Remove from heat immediately; place bottom of pan in ice water to stop the cooking. Use immediately.

Assembly of your Piece Montée

You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.

Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up.

When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate.

Italian Bread

2010-05-21T15:47:00.003-04:00

The Bread Baker’s Apprentice Challenge: No 15. Italian Bread

Yay! Here is another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The fifteenth recipe in the Bread Baker's Apprentice Challenge is Italian Bread.

I loved this bread! This recipe produced two wonderfully tasty, soft and gorgeous loaves. Taste-wise, this has been my favourite bread so far.

Like the French bread, the dough was a little hard to knead but it came together nicely in the end. I made loaves but I think this dough would work well for making individual rolls for sandwiches or subs. I will be making this bread often. Enjoy!

Show some love to the other challenge participants in this challenge.

Up next: Kaiser Rolls!

African Sweet Potato Stew

2010-05-19T22:05:00.008-04:00

African Sweet Potato Stew
Recipe adapted from Lauren Ulm's Vegan Yum Yum

Spend any time with me and you'll know I'm not a vegetarian let alone a vegan. I love my meat, my seafood, my eggs and my dairy. I know I couldn't give them up completely. But, every once in a while, why not go vegetarian or vegan? It won't kill you. ;)

I've discovered Lauren Ulm's wonderful vegan cookbook, Vegan Yum Yum and I've had fun trying some of her recipes. So far, this is my favourite dish in the book. This stew is healthy, spicy and so delicious. A wonderful combination of colours and flavours. Enjoy!

Serves: 4

Ingredients:
2 tablespoons olive oil
1 small red onion, finely chopped
1 clove of garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon peppercorns, crushed
1/2 teaspoon red pepper flakes
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1 15 oz can of stewed tomatoes
1 large sweet potato, peeled & chopped into large chunks
1 bunch of kale, deveined and shredded
2 carrots, peeled and sliced
4 cups vegetable stock
1/2 cup raisins
1/2 cup chunky peanut butter
1 inch piece of ginger, grated
salt to taste

Directions:
1. Heat the olive oil in a large heavy bottomed pot with a tight fitting lid. Add the onions and cook on medium-low until they begin to caramelize.

2. Add the garlic, cumin, peppercorns, red pepper flakes, mustard and cloves to the oil and onions. Cook for 1 minute.

3. Add the stewed tomatoes, sweet potato, kale and carrots. Cook for 2 minutes.

4. Add the vegetable stock, raisins, peanut butter and ginger. Bring to a rolling boil. Turn down heat and cover. Cook for 30 minutes or until sweet potatoes and carrots are cooked. Check the seasoning after 15 minutes and add salt as needed.

Banana Oatmeal Chocolate Chip Muffins

2010-05-13T20:54:00.009-04:00

Banana Oatmeal Chocolate Chip Muffins
Recipe by Dragon

Healthy and delicious, these muffins will please everyone. I find a little chocolate always makes eating healthy easier. What? Don't look at me like that. I consider chocolate a food group. :) Enjoy!

Ingredients
1 1/2 cups all-purpose flour
1 cup quick rolled oats + some for garnish
1/2 cup white sugar
1/4 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 tablespoons milk
1/2 cup butter, melted
1 teaspoon vanilla
2 large ripened bananas, mashed
1 cup chocolate chips

Directions:
1. Preheat oven to 375 F. Lightly grease muffin tin.

2. Combine flour, oats, baking powder, baking soda and salt.

3. In a large bowl, beat the eggs & sugars lightly. Add the milk, butter, vanilla and the mashed banana. Combine thoroughly but don't over mix.

4. Stir in dry ingredients until blended. Stir in chocolate chips just until combined.

5. Spoon into prepared muffin cups, dividing batter equally. Sprinkle some oats over the muffins.
6. Bake for 25-30 minutes or until golden.

Chocolate, Banana & Peanut Butter Milkshake

2010-05-04T18:16:00.004-04:00

Chocolate, Banana & Peanut Butter Milkshake
Recipe by Dragon

Oh yeah, my Chocolate, Banana & Peanut Butter milkshake brings ALL the boys to the yard. I added some Chocolate Liquor because it was the weekend and I'm an adult. ;) Enjoy!

Serves: 2 or if you're having one of those days, it serves 1

Ingredients:
2 ripe bananas
4 tablespoons of chocolate syrup
3 scoops of ice cream
3 tablespoons peanut butter
1/3 cup milk or more depending on how thick you like your shakes.
2 oz chocolate liquor (optional)
Chocolate syrup for garnish

Directions:

1. Put all the ingredients into a blender and whhhrrr away. :)

2. Pour the milkshake into tall glasses decorated with chocolate syrup and drizzle more chocolate syrup over the milkshake.

3. Enjoy!

French Bread

2010-04-27T19:53:00.006-04:00

The Bread Baker’s Apprentice Challenge: No 14. French Bread

Bread time again! Here is another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The fourteenth recipe in the Bread Baker's Apprentice Challenge is French Bread.

A beautiful French Baguette is my go to bread whenever I entertain. There is something elegant about its long narrow shape and its lovely golden crust. It makes me feel very Parisian. Oh la la. :)

The dough was a little hard to knead but it came together nicely in the end. I'm still not happy with the shape of the final baguette but it sure tasted amazing. The baguette shape perfection will come with time and practise. I plan to practise making this one again and again and again. Enjoy!

Show some love to the other challenge participants in this challenge.

Up next: Italian Bread!

Asparagus With Orange Shallot Sauce

2010-04-21T20:38:00.006-04:00

Asparagus With Orange Shallot Sauce
Recipe by Laura Caulder

It's spring and that means lots and lots of asparagus. Asparagus is one of my favourite vegetables and this time of year, I can't get enough. When I saw Laura Caulder, from French Food At Home, make this dish, I knew I had to try it immediately...like that night. :) It tastes amazing and it is oh so pretty. This dish is elegance on a plate. Enjoy!

Yield: 4

Ingredients:
2 oranges
1 pink shallot
3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
4 tablespoons olive oil
1 tablespoon honey (my addition)
Salt and pepper
20 spears green asparagus, trimmed
Parmesan cheese, for shaving

Directions
1. First, make the dressing: Zest one orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside five minutes. Add the mustard to the zest.

2. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil and honey. Taste, and season with salt and pepper. Set aside.

3. Bring a sauté pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the colour. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce.

4. Shave over Parmesan cheese. Grind over some pepper and serve.

Black Bean, Tomato & Vegetable Soup

2010-04-13T19:17:00.004-04:00

Black Bean, Tomato & Vegetable Soup
Recipe by Dragon, Inspired by Vegan Yum Yum

This soup is so full of flavour and freshness. I've made it several times, using whatever vegetables I have on hand. Try it with bok choy, kale or spinach. You'll have great results every time. This is my favourite flavour combination. Delicious and healthy - a complete meal in a bowl. Enjoy!

Serves: 2 - 4

Ingredients:
2 tablespoons olive oil
1/2 small onion, chopped
2 cloves of garlic minced
1/4 teaspoon hot red pepper flakes
1 small sweet potato, peeled & chopped into chunks
3 ribs of celery, chopped
1/2 red pepper, diced
1 14oz can of black beans, drain half the liquid
1 14oz can of diced tomatoes
3/4 cup liquid strained tomatoes
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, finely chopped
1 1/2 to 2 cups of chicken broth
Splash of cream (optional)
Diced red pepper for garnish (optional)
Chopped parsley & thyme for garnish (optional)
Salt & Pepper to taste

Directions:

1. Heat the oil in a large pot over medium heat. Add the onions and cook until soft, about 3 minutes. Add the garlic and red pepper flakes, cook for 1 minute.

2. Add sweet potato, celery & red peppers. Cook for another 5 minutes.

3. Add the black beans, diced tomatoes, strained tomatoes & herbs. Stir to combine.

4. Add the chicken broth and season with salt & pepper to taste. Cover the soup and simmer for 15-20 minutes.

5. Taste and adjust the seasoning if needed. Stir in the cream, if using.

6. Serve the soup with a garnish of diced red peppers, parsley & thyme leaves.

Maple Walnut Biscotti With Chocolate Glaze

2010-04-07T22:26:00.009-04:00

Maple Walnut Biscotti With Chocolate Maple Glaze
Recipe Adapted from Moosewood Low Fat Favorite

I made these biscotti cookies to honour a bet to two American friends. I had bet them that the Canadian Men's Hockey team would beat the American team in their first Olympic match up. I was wrong. :( I wanted to make something that would travel well and reflected my Canadian pride. These treats were the perfect choice. My friends loved them and I'm sure you will too. Enjoy!

P.S. The Canadian Men's hockey team may have lost that first match but they went on to take Gold in the final battle with the American team. Go Cananda Go!

Makes: 30 biscotti

Ingredients:
1 3/4 cup all purpose flour
1/2 cup Cornmeal
1 teaspoon Baking powder
1/4 teaspoon Salt
2 Eggs
1/2 cup Pure Maple Syrup
1 teaspoon Maple extract
1/2 cups Walnuts, chopped

Glaze:
1 cup semi sweet chocolate chips
1/3 cup heavy cream
1 teaspoon maple extract

Directions:

1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or silpat.

2. In a large mixing bow, sift together flour, cornmeal, baking powder, and salt.

3. Lightly beat the eggs. Stir in the maple syrup and extract. Add egg mixture and walnuts to the dry ingredients and mix just until the dough is smooth.

4. Using a rubber spatula and floured hands, scoop half of the dough out of the bowl and onto one side of the baking sheet. Shape the dough into a 15-inch long log. Make a second log on the other side of the baking tray with the remaining dough. Space the logs at least 6-inches apart.

5. Bake for 25 minutes, until the top of each biscotti log is firm. Remove them with a long spatula to a wire rack and cool for 10 minutes. Cut each log on a severe diagonal into 1/2 inch slices and place them, cut side down, on the baking sheet.

6. Reduce the oven temperature to 325 degrees and bake for 15 minutes turning them half way through. Remove the biscotti from the pan and place on a wire rack. Allow them to cool completely.

7. For the glaze, place the chocolate chips in a large. Bring the cream to a boil in a small sauce pan. Remove from heat and pour over the chocolate. Add the maple extract and let it sit for a minute. Stir slowly and constantly until all the chocolate has melted and becomes smooth.

8. Dip one end of each biscotti into the chocolate, spinning it to make sure the chocolate covers both sides. Allow to cool so that the chocolate forms a solid coating.

Sole Stuffed with Shrimp, Mushrooms, Onions & Parsley

2010-04-02T20:00:00.000-04:00

Sole Stuffed with Shrimp, Mushrooms, Onions & Parsley

The first time I had this dish was at my friend Karen's home. I fell in love with the first bite. She's had this recipe tucked away in her recipe box and doesn't know where it came from. I have a theory; I think it was sent from heaven. Enjoy!

Serves: 4

Ingredients:
8 small skinless sole fillets
1/4 lb. fresh shrimp, peeled, cleaned and chopped 3 tablespoon butter
1/4 cup onion, finely chopped
3/4 cup mushrooms, finely chopped
1/2 cup celery, finely chopped
Salt and pepper
1 tablespoon fresh ginger, grated
1/2 cup bread crumbs
1 tablespoon parsley, chopped
1/4 cup heavy cream
2 tablespoon soy sauce
1/2 cup green onion, chopped

Directions:

1. Preheat oven to 425.

2. Melt 1 tbsp. of butter in saucepan and add onion. Cook for 2 minutes.

3. Add mushrooms and celery and cook for another 3 minutes. Add salt and pepper.
Stir in ginger; remove from heat and place in mixing bowl. Add shrimp and bread crumbs to mixture. Salt and pepper to taste. Add parsley to mixture and blend well.

4. Rub bottom of a baking pan with butter. Sprinkle with salt and pepper. Arrange four fillets on the baking pan in one layer. Spoon equal amounts of filling on the top of each fillet in the center. Cover each serving with another fillet. Sprinkle with salt and pepper and brush with butter.

5. Put dish in oven and bake for 10 minutes. Combine cream, soy sauce and scallions. Spoon equal portions of this mixture over stuffed fillets. Return to oven and bake for another 15 minutes. Baste occasionally.

Spinach Ricotta Stuffed Cannelloni

2010-03-28T21:25:00.017-04:00

Spinach Ricotta Stuffed Cannelloni
Recipe adapted from Anthony Sedlak, The Main

I'm a huge fan of Chef Anthony Sedlak. He's brilliant, charming, handsome and an amazing chef. Ok, I'll admit it, I've got a crush. Try his spinach ricotta cannelloni and you'll fall for him too. This is a bit of work but so worth the effort. Trust me. Enjoy!

Serves: 4-6

Ingredients:
Pasta
2 cups semolina
pinch salt
1 tablespoon plus 1 tsp olive oil
3 whole eggs
3 egg yolks (reserve whites)

Spinach Ricotta Filling
8 ounces spinach
1 tablespoon butter
2 cups fresh ricotta
1 egg
pinch nutmeg
salt and pepper

Bechamel Sauce
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
salt
freshly ground pepper

Tomato Sauce
3 tablespoons olive oil
2 cloves garlic, minced
1x710 millilitre jar good quality Italian brand strained tomatoes
1 tablespoon basil, chopped
1 teaspoons rosmary, chopped
salt to taste
pepper to taste
3 egg whites (from pasta dough recipe)
1 cup grated parmesan
1 cup grated mozzarella
extra ricotta (reserved from tub)

Directions:
Pasta
1.Place semolina, salt and olive oil in food processor and pulse.

2.Add eggs and yolks, one at a time, pulsing in between each addition. Continue to process until ingredients are well combined and dough clears the sides of container.

3.Pulse a minute or two to knead the dough.

4.Remove dough from processor, roll into a ball, cover and refrigerate for at least half an hour. When dough is rested, cut into 8 equal pieces.

5.Roll out 4 pieces on pasta machine, according to machine instructions, to thinnest setting. (Remaining dough can be well wrapped and frozen. To use, defrost in fridge overnight and roll out as above.)

6.Cut dough into 4 x 4 in squares; cover with cloth to prevent drying out.

Spinach Ricotta Filling
1.Wash and drain spinach, letting some water cling to spinach leaves. In medium pan, melt butter over medium high heat.

2.Add spinach and cook until leaves are wilted and soft. Season with nutmeg to taste.

3.Drain cooked spinach in a colander, pressing down firmly to remove excess liquid.

4.Finely chop drained spinach and gently combine with egg and ricotta. Season mixture with salt and pepper.

Bechamel Sauce
1.Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit but does not colour, about 2 minutes.

2.Stream milk in, whisking as sauce thickens. Bring to a low simmer.

3.Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from heat and cover with clingfilm.

Tomato Sauce
1.Heat olive oil and garlic in a pot over medium heat. Gently fry garlic for a minute; add strained tomatoes.

2.Simmer gently about 10 minutes. Season sauce with salt and pepper. Remove from heat and stir in basil and rosemary.

3.Preheat oven to 375. To assemble, lay pasta squares on a lightly floured surface.

4.Using a piping bag or a small spoon, pipe or spoon about 2 tbsp of spinach filling evenly along bottom edge of each square.

5.Brush reserved egg white (from pasta dough recipe) along top edge of square. Gently roll bottom edge up and around to form a tube shape.

6.Spread 1/4 cup tomato sauce on the bottom of a medium, oven safe dish. Arrange filled cannelloni on top and pour béchamel sauce over. Spoon remaining tomato sauce just to cover.

7.Sprinkle parmesan, mozzarella and ricotta cheeses on top and bake until tomato sauce is bubbling and hot around edges, about 15-20 minutes.

Focaccia

2010-03-22T18:00:00.001-04:00

The Bread Baker’s Apprentice Challenge: No 13. Focaccia

It's time for another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The thirteenth recipe in the Bread Baker's Apprentice Challenge is Focaccia.

I love Focaccia and would eat it every day if I could but I don't make it all that often. I was so happy when this recipe came up in the book! The book had several variations but I decided to do the simple herb & garlic one.

Now, this isn't the healthiest bread ever made but boy is it darn tasty. My favourite part of the process was massaging the herbed oil into the dough. I like it when I can get down and dirty with my food. ;) Enjoy!

Show some love to the other challenge participants in this challenge.

Up next: French Bread!

Peach & Ginger Macarons

2010-03-19T21:06:00.007-04:00

Peach & Ginger Macarons
Shells adapted from Tartelette's recipe
Filling recipe by Dragon

Spring is here and my thoughts have returned to all things Macaron. I wanted to play with the colours and flavours that remind me of Spring. This macaron is a gorgeous pale yellow shell with a lovely peach and ginger cream filling. I can feel the sunshine just looking at them. Can't you? Enjoy!

Makes: 24

Ingredients:
For the macaron shells:
2/3 cup (75 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract
5 drops yellow food colouring

For the filling:
4oz package of cream cheese, softened
1/4 cup butter, softened
1 1/2 cup to 2 cups powdered sugar
2 tablespoons Peach jam
2 tablespoons Stem Ginger marmalade

Prepare the macarons:

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar, vanilla, food colouring until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.

2. Place the almonds and powdered sugarin a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.

3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.

5. For the filling: Beat together softened butter and cream cheese until smooth. Add the jam and marmalade. Gradually beat in powdered sugar until you get the desire consistency.

6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.

These Macarons are part of this month's MacTweet round up in celebration of Macaron Day on March 20th. Go check out the other amazing Macarons!

Spaghettini With Brown Butter, Olives & Feta

2010-03-17T00:01:00.003-04:00

Spaghettini With Brown Butter, Olives & Feta
Recipe by Dragon With Inspiration From http://kalofagas.ca/

This Greek influenced pasta is a real winner and super easy to pull together. The nuttiness of the browned butter, freshness of the lemons and oregano with the saltiness of the olives and feta make for a great flavour combination. I loved it. Enjoy!

Makes: 2 servings

Ingredients:
1/2 lb spaghettini
3 tablespoons unsalted butter
1 clove garlic, minced
1 teaspoon dried oregano
1/4 cup black olives, chopped finely
3 tablespoons chicken broth
Juice of 1/4 of a lemon
Salt & Pepper
1/4 cup of feta, coarsely crumbled
Lemon slices to garnish

Directions:

1. In a large pot, cook pasta in boiling salted water until al dente. Drain pasta in a colander.

2. While pasta is boiling, melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes. It should be a nice honey colour.

3. Add the garlic and oregano and reduce the heat to medium low. Cook for 2 minutes then add the olives, chicken broth and lemon juice. Simmer until the sauce is reduced and slightly thickened, about 3 minutes.

4. Season with salt and pepper to taste (remember that the feta is salty so don't over due it with the salt here). Add the cooked spaghettini to the pan and toss it in the sauce.

5. Plate the spaghettini and top with the crumbled feta. Serve with lemon slices.

Baked Eggs With Tomato, Green Onion & Red Pepper

2010-03-14T17:42:00.005-04:00

Baked Eggs With Tomato, Green Onion & Red Pepper
Recipe by Dragon, adapted from LCBO.com

These baked eggs are quick, delicious and nutritious. They are perfect for breakfast, lunch or even a light dinner. Baked egg are a great way to use up leftover vegetables & cheese. The flavour combinations are endless. Enjoy!

Serves: 2

Ingredients:
1 tablespoon olive oil,
1 clove garlic, minced
2 plum tomatoes, chopped & seeded
4 green onions, sliced
1/2 red pepper, chopped
2 tablespoons fresh parsley, chopped
juice of 1/2 a lemon
4 eggs
feta cheese, crumbled
Salt & pepper to taste

Directions:
1. Preheat oven to 375 F. Grease 2 ramekins with a little olive oil or butter.

2. In a frying pan, heat the olive oil & garlic over medium heat. Be careful not to let the garlic burn. Add the red peppers and onions. Cook for about 1 minute.

3. Add the tomatoes, parsley & lemon juice. Season with a little salt and pepper (not too much because the feta is salty). Cook for another minute then remove the pan from the heat.

4. Divide the tomato mixture between the ramekins. Create a little well in the middle of each ramekin.

5. Crack two eggs into each ramekin. Season the eggs with a little salt & pepper. Sprinkle the crumbled feta over the eggs.

6. Bake in the center of the oven until the eggs are set to your liking. I like the centers a little runny so I only bake for 20 minutes.

English Muffins

2010-03-08T00:01:00.007-05:00

The Bread Baker’s Apprentice Challenge: No 12. English Muffins

It's time for another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The twelfth recipe in the Bread Baker's Apprentice Challenge is English Muffins.

The beauty of this challenge is the opportunities it gives me to make things I never thought I'd ever make, like English Muffins. I've always liked English muffins but if given the choice I'd always get a bagel. Now, I'm all turned around on them. I heart English Muffins. :)

These English Muffins were a bit of an ordeal to make but worth every second of effort. If you've never had a fresh English Muffin, topped with butter, you haven't lived. Enjoy!

Show some love to the other challenge participants in this challenge.

Up next: Focaccia!

Roast Chicken With Lemon & Herbs

2010-03-04T19:57:00.010-05:00

Roasted Chicken With Lemon & Herbs
Recipe by Dragon

Is this not the prettiest roast chicken you've ever seen? Oh yes it is! The flavour from the lemon, onion, herbs and garlic takes this simple chicken over the top. This chicken is easy to prepare but it is so impressive, you can even serve it to company. Enjoy!

Serves: 4

Ingredients:
1 large chicken, washed & patted dry
1 small onion, peeled & quartered
1 lemon (reserve 3 slices and quarter the rest)
5 cloves of garlic
3 sprigs of fresh rosmary, bruised
3 sprigs of fresh thyme, bruised
1/4 cup butter, soften
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Salt & Pepper

Directions:
1. Preheat oven to 400 degrees F. Loosen the skin on the breast of the chicken and stuff the 3 lemon slices under the skin.

3. Season and fill chicken cavity with lemon pieces, the whole herb sprigs, onion quarters, garlic and salt and pepper. Truss the bird.

4. Combine the butter and chopped herbs. Rub the skin with butter mixture. Season with salt and pepper all around chicken.

5. Place chicken in a roasting pan and roast for 1/2 hour at 400 degrees F then reduce the temperature to 375 degrees F for another hour, or until juices run clear.

Spicy Lemon Garlic Shrimp

2010-02-27T18:30:00.001-05:00

Spicy Lemon Garlic Shrimp
Recipe by Dragon

I just updated the photo of these amazing shrimp so I thought I'd repost it. ;)

These spicy and savoury shrimp are wonderful served with a salad or plain white rice. Me? I love them all on their own. Enjoy!

Serves: 2

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1/4 onion, finely chopped
1/4 teaspoon hot pepper flakes or 1/2 a red chili pepper, finely chopped
1 teaspoon lemon zest
2 cloves garlic, finely chopped
1 plum tomato, seeded, finely chopped
2 tablespoons dry white wine
20 medium-large shrimp
Salt & pepper
A splash of lemon juice
3 basil leaves, chiffonade (sliced thinly)
Lemon slices to garnish

Directions:

1. In a sauté pan over medium/high heat, combine the butter and olive oil. When the butter is melted, add the hot pepper flakes (or chili pepper) and onion. Sauté for 2 minutes or until the onions are softened.

2. Add the lemon zest, tomatoes, garlic and white wine. Sauté for another 2 minutes.

3. Add the shrimp and cook for 2-3 minutes on each side. Season the shrimp with salt and pepper to taste. Add a splash of lemon juice. Cook for 1 minute more.

4. Transfer to warm plate and serve the shrimp topped with the basil chiffonade and lemon slices.

Tiramisu

2010-02-27T17:46:00.013-05:00

Tiramisu
Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

This Italian dessert is one of my favourites. It is so luscious, rich and not to sweet. It is the perfect pick me up. ;) Enjoy!

Makes: 6 servings

Ingredients:
For the zabaglione:
2 large egg yolks
3 tablespoons sugar/50gms
1/4 cup/60ml Marsala wine (or port or coffee)
1/4 teaspoon/ 1.25ml vanilla extract
1/2 teaspoon finely grated lemon zest
For the vanilla pastry cream:
1/4 cup/55gms sugar
1 tablespoon/8gms all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon/ 2.5ml vanilla extract
1 large egg yolk
3/4 cup/175ml whole milk

For the whipped cream:
1 cup/235ml chilled heavy cream (we used 25%)
1/4 cup/55gms sugar
1/2 teaspoon/ 2.5ml vanilla extract
To assemble the tiramisu:
2 cups/470ml brewed espresso, warmed
1 teaspoon/5ml rum extract (optional)
1/2 cup/110gms sugar
1/3 cup/75gms mascarpone cheese
36 savoiardi/ ladyfinger biscuits (see recipe below)
2 tablespoons/30gms unsweetened cocoa powder

Method:
For the zabaglione:
Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.

In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.

Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.

Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the pastry cream:
Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.
Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.

Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)
Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.

For the whipped cream:
Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.

To assemble the tiramisu:
Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.

Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.

In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.

Now to start assembling the tiramisu.
Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.

Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.

To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.

Ladyfingers
Recipe from Cordon Bleu At Home

This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.

Ingredients:
3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner's sugar,

Method:
Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.

Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.

In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.

Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.

Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.

Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.

Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.

Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.

Store them in an airtight container till required. They should keep for 2 to 3 weeks.

The Emperor's Happy Trails Mix

2010-02-24T18:39:00.005-05:00

The Emperor's Happy Trails Mix
Recipe by Dragon

Makes: A Lot

I created this trail mix for my friend, Hyperion. Every Christmas I send out care packages with presents, food stuffs and baked goods. For Hyperion, I always include a trail mix but this year I couldn't find the brand I usually send. So, I decided to put together my own mix. Judging by the chorus of "nom nom nom nom's" coming from the other end of the phone line, I think he liked it. It's a trail mix made for an Emperor!

Don't worry about measurements, just put together as much of each ingredient as you want. Enjoy!

Ingredients:

Brazil Nuts (plain)
Cashews (plain)
Pecans (plain)
Almonds (plain)
Cashews (butter toffee)
Pecans (butter toffee)
Almonds (butter toffee)
Dried Apricots
Dried Bananas
Dried Mangoes
Strawberry Flavoured Dried Cranberries
Dried Gogi Berries
Pretzel bites
Yogurt Covered Peanuts

Directions:

1. Mix it all together and enjoy!

Cranberry Walnut Celebration Bread

2010-02-21T17:00:00.008-05:00

The Bread Baker’s Apprentice Challenge: No 11. Cranberry Walnut Celebration Bread

It's time for another installment of my attempt to bake my way through Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread.

The eleventh recipe in the Bread Baker's Apprentice Challenge is Cranberry Walnut Celebration Bread.

I was looking forward to making this impressive looking sweet & spiced bread baked in a double braid. It all went according to plan, the dough came together wonderfuly and the kneading seemed effortless. I made two braids; a big one and a smaller one. I put the small braid on top of the large braid and set it aside. Yup, it was all good until the final proofing. I left the dough to proof too long and the bottom braid knocked the top braid off to the side. Disaster! I tried in vain to coax the little braid back on top of the main one but no luck. It was a mess. Sigh.

I decided to bake it anyway and although it may not have been as pretty as I would have liked, it was absolutely delicious. The flavour is sweet with just a hint of spice. Perfect served with an afternoon tea or coffee. Enjoy!

Show some love to the other challenge participants in this challenge.

Up next: English Muffins!

Cinnamon Palmiers

2010-02-09T00:01:00.002-05:00

Cinnamon Palmiers
Recipe by Dragon

Makes 24 cookies

In honour of Valentine's day, I made a batch of these heart shaped palmiers. They are so simple to make and they are perfect with a cup of espresso. Share them with all your Valentines. As for me, well I like my Valentines like I like my palmiers...buttery, sweet and with just a touch of spice. Enjoy!

Ingredients:
1 sheet of Puff Pastry, thawed but cold
1/2 cup sugar
2 tablespoons cinnamon

Directions:
1.Preheat the oven to 400 F. Roll out the puff pastry until it is 10 inches by 10 inches.

2. Combine the cinnamon and sugar. Sprinkle half of the sugar over a clean surface. Place the pastry on the surface and sprinkle the remaining of the sugar on the pastry.

3. Using your fingers, roll one long side of the pastry to the middle. Not too loose or too tight. Roll the opposite side to the middle as well.

4. Using a sharp knife, cut the log into slices about a centermeter thick. Transfer the slices to a baking sheet. Press them down a little bit.

5. Bake in the oven for about 20 min or until golden. Turn them over to after 10 minutes.

6. Transfer them to a rack to cool down.

Dragon's Chicken Wings (Portuguese Style)

2010-02-01T00:01:00.002-05:00

Dragon's Chicken Wings (Portuguese Style)
Recipe by Dragon

I've been getting requests for chicken wing recipes, so I thought I'd repost my own personal favourite recipe. I made a batch of these on the weekend and they didn't disappoint. Enjoy!

I've been making these chicken wings for years now. They have classic Portuguese seasonings and are savoury with just the right amount of heat. I dare you to just eat one. Double dog dare you! You can always adjust the heat in these wings by increasing/decreasing the cayenne pepper and red chili flakes.

Serves: 6 to 8

Ingredients:
2 large garlic cloves, peeled and sliced
1 large bay leaf, crumbled fine
2 teaspoons paprika
1 tablespoon kosher or coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried red chili flakes
1/4 teaspoon ground black pepper
2 tablespoons olive oil
4 lbs of uncooked chicken wings

Directions:
1. Using a mortar and pestle (or food processor), mash the garlic, bay leaf, paprika, salt, chili peppers, black pepper and olive oil into a paste. Put the paste mixture into a large ziploc bag. Add chicken wings to the bag, seal the bag and rub the paste all over the wings. Refrigerate for several hours or over night.

2. Remove the chicken wings from the refrigerator and let stand at room temperature 30 minutes. Meanwhile, preheat the broiler.

3. Arrange the wings on a lightly oiled cookie sheet; place it 6 inches from the heat. Broil the chicken wings 10-15 minutes until nicely browned; turn the wings and brown another 10 minutes longer until sizzling. It might take less time depending on your oven.

4. Transfer the chicken wings to a plate and drizzle the pan drippings over the wings.

Nanaimo Bars

2010-01-27T00:01:00.011-05:00

Nanaimo Bars
Recipe http://www.nanaimo.ca/

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.nanaimo.ca/.

Daring Bakers is a group of over 2000 bakers from all over the world. Each month this group takes the Internet by storm when they reveal a daring recipe that they have all made.

I have to admit that I didn't complete the entire challenge. I tried to make the gluten-free graham wafers but I ended up burning them. Thankfully I had a backup so the challenge wasn't a complete fail. :)

These Nanaimo Bars were really delicious and surprisingly easy to make. Enjoy!

Makes: 16 bars

Ingredients:
Bottom Layer
1/2 cup unsalted butter
1/4 cup granulated vanilla sugar
5 tbsps unsweetened cocoa
1 Large Egg, beaten
1 1/4 cups (160 g)Graham Wafer Crumbs (See previous recipe)
1 cup Roasted peanuts (finely chopped)
1/2 cup shredded coconut (sweetened or unsweetened)

Middle Layer
1/2 cup Unsalted Butter
2 tbsps and 2 tsps (40 mL) Cream
2 tbsps Vanilla Custard Powder
1 cup Icing Sugar

Top Layer
115 g Semi-sweet chocolate
2 tbsps Unsalted Butter

Directions:
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.

2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.

3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Additional Information:
These bars freeze very well, so don’t be afraid to pop some into the freezer.
The graham wafers may be kept in an airtight container for up to 2 weeks. Mine lasted about that long.

Leek, Onion & Fennel Soup

2010-01-24T14:00:00.000-05:00

Leek, Onion & Fennel Soup
Adapted from epicurious.com

There is nothing better on a cold winter's night than a bowl of hot, comforting soup. It almost makes winter bearable. ;)

Fennel is one of my favourite vegetables. If you've never tried it, you really should. Fennel is an excellent source of potassium, vitamin C, and fiber. It has a mild, sweet licorice flavour and it goes really well with leeks & onions. This soup is absolutely fab. Enjoy!

Serves: 8

Ingredients:
3 leeks, white parts only & thoroughly washed, chopped
2 medium red onions, chopped
1 large fennel bulb, cored and chopped
2 large garlic clove, minced
2 tablespoons unsalted butter
1/2 cup dry white wine
4 cups chicken stock or low-sodium broth
1/8 teaspoon freshly grated nutmeg
1 cup heavy cream
1 tablespoon Pernod (or more to taste)
Salt & Pepper to taste
Chopped chives to garnish

Directions:
1. Cook leeks, onions, fennel, and garlic in butter in a large heavy pot over medium heat, covered, stirring occasionally, until softened, about 15 minutes.

2. Add wine and bring to a boil, uncovered, until evaporated, about 2 minutes. Add stock, water, and nutmeg. Reduce heat to low and simmer, uncovered, until vegetables are tender, about 10 minutes.

3. Purée soup in batches in a blender until smooth (use caution when blending hot liquids)then return to the pot.

4. Stir in cream and simmer for another 15 minutes. Season with salt and pepper to taste.

5. Just before serving, add Pernod. Serve garnished with more cream and choppped chives.

Banana Blueberry Lemon Muffins

2010-01-21T00:04:00.001-05:00

Banana Blueberry Lemon Muffins
Recipe by Dragon

I have to admit that I'm very particular about what I look for in the perfect muffin. Sadly, most of the muffin recipes I've tried over the years have produced dry muffins. So, I spent some time working on my own recipe. I find that bananas work well for making muffins moist. Blueberries give the muffin some sweetness and a little lemon gives it a fresh taste. These muffins are light and fresh tasting without being too sweet. The top is crunchy and the center is very moist. The perfect muffin!

Makes 12

Ingredients:
2 1/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large ripe bananas, mashed
2 eggs
2/3 cup brown sugar, firmly packed
1/2 cup butter, melted
1 tablespoon vanilla
1 tablespoon lemon juice
1 cup blueberries
2 tablespoons grated lemon rind
3 tablespoons sugar

Directions:
1. Preheat oven to 375 F. Lightly grease muffin tin.

2. Combine flour, baking powder, salt, cinnamon and 1 tablespoon of the lemon rind.

3. Beat together bananas, eggs, brown sugar, butter, lemon juice and vanilla until blended.

4. Stir in dry ingredients until blended. Stir in blueberries just until combined. Spoon into prepared muffin cups, dividing batter equally.

5. For the topping, combine sugar and remaining lemon rind in small dish. Sprinkle evenly over the muffins.

6. Bake for 25-30 minutes or until golden.

Corn Bread

2010-01-17T00:01:00.001-05:00

The Bread Baker’s Apprentice Challenge: No 10. Corn Bread

It feels like forever since I've posted anything for the BBA challenge and I aim to remedy that but getting back into the swing of bread baking this year. Each week (or so) I will be making a bread recipe from Peter Reinhart’s wonderful book, The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. I must admit I have missed baking my own bread. There is something theraputic about it and I look forward to improving my bread making skills

The tenth recipe in the Bread Baker's Apprentice Challenge is Corn Bread.

I love corn bread and I must say this is the BEST recipe I've ever tried. The addition of the whole kernels of corn helped keep the bread moist and sweet tasting. The bacon takes this bread over the top in flavour and given a choice I wouldn't skip it in this recipe.

For my corn bread, I decided to make it in muffin tins and I used turkey bacon. They were a hit and taste even better the second day.

Show some love to the other challenge participants in this challenge.

Up next: Cranberry-Walnut Celebration Bread!

Baklava Cigars

2010-01-13T12:00:00.005-05:00

Baklava Cigars
Recipe by Kalofagas.ca

Whenever I want to be inspired by great food, I always turn to my blogging friends first. I'm constantly amazed by their talent and passion for creating delicious works of culinary art in their kitchens. When it comes to Greek food, the place I look to first is my friend Peter's blog. (http://www.kalofagas.ca/) If you love Greek food you need to go there. Actually, I think you should go there now. Go ahead, I'll wait.

Welcome back! Awesome, right?

For my friend Jake's birthday, we wanted to have a Greek dinner to celebrate. Jake loves his cigars and I immediately thought of Peter's Baklava Cigar recipe. The birthday boy loved them and so did everyone else. They were delicate, sweet and sticky. Everything a Baklava should be - absolutely delicious. Enjoy!

Makes: 22 to 35

Ingredients
1 package of commercial phyllo (454gr.)(thawed overnight in the fridge)

Filling (I doubled the filling because I'm greedy.)
2 cups of walnuts
1 cup of melted , clarified butter
1/2 tsp. ground clove
1 tsp. ground cinnamon
3 Tbsp. sugar

Syrup
1 cup of water
1 1/2 cups of sugar
1/4 cup of honey
juice of 1/4 lemon

Directions:

1. Prepare your syrup by adding your water, sugar, honey and bring to a boil. Simmer for 10 minutes. Now add your lemon juice and bring to a boil then simmer for another 10 minutes. Set aside.

2. In a food processor, add your walnuts, sugar, cinnamon and cloves and pulse into a crumbly, grainy consistency. Set aside. Take your phyllo out of the fridge and allow to come to room temperature (15 minutes). Pre-heat your oven and have melted butter ready.

3. Cut your phyllo vertically into 4 equal strips. Layer 2 strips of phyllo, both brushed with some butter.

4. Sprinkle one heaping Tbsp. of of nut filling all over the surface of the phyllo (save for the perimeter).

5. Fold the bottom lip of phyllo in and then fold the 2 horizontal sides in. Now roll-up your your phyllo (slightly taute). Place the baklava cigar seam-side down into your buttered baking vessel (about 2-inches deep). Repeat with remaining phyllo until your ingredients are used up.

6. Brush the tops of your baklava cigars with melted butter and place in your pre-heated (350 degree) oven for 3o-35 minutes or until just golden.

7. Your syrup should be cool and your pastry is hot, just out of the oven. Pour the syrup over your cigars and allow the syrup to be absorbed and allow to cool before serving.

8. Store in cool place inside an airtight container for up to 2 weeks.

Raspberry Macarons Filled With Raspberry & Cranberry Cream

2010-01-08T12:30:00.002-05:00

Raspberry Macarons with Raspberry & Cranberry Cream
Shells adapted from Tartelette's recipe
Filling recipe by Dragon

The obsession continues....

This was my first attempt to incorporate some colour into Macarons. I added a few drops red food colouring to the beaten egg whites before adding the almond mixture. I was worried about altering the recipe ratio and not getting the the perfect maracon top and feet. I did get some feet but they weren't as perfect as I would like. Not that my coworkers minded, the macarons were gobbled up so quickly that I almost didn't get a photo. I managed to steal one back for this quick shot. :) I'll keep experimenting with colour until I get the perfect macarons.

I really like the filling. It was sweet, delicate and perfect for a holiday party. Enjoy!

Makes: 24

Ingredients:
For the macaron shells:
2/3 cup (75 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract
5 drops red food colouring

For the filling:
4oz package of cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
2-3 tablespoons Raspberry/Cranberry Jam

Prepare the macarons:

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar, vanilla, food colouring until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.

2. Place the almonds and powdered sugarin a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.

3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.

5. For the filling: Beat together softened butter and cream cheese until smooth. Add the jam. Gradually beat in powdered sugar until you get the desire consistency.

6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.

Chocolate Champagne Macarons

2010-01-06T00:01:00.008-05:00

Chocolate Champagne Macarons
Shells adapted from Tartelette's recipe
Filling recipe by Dragon

My love affair with macarons continues. I find excuses to make them and I love discovering new flavour combinations. I made these for our New Year's Eve French themed dinner. I couldn't think of any better way to celebrate the start of a new year than with these festive macarons. Enjoy!

Makes: 24

Ingredients:
For the macaron shells:
3 tablespoons (25 gr) Dutch-processed cocoa powder
1/2 cup (50 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract

For the filling:
1/2 cup butter, softened
2 cups powdered sugar (or more depending on desired consistency)
2 tablespoons champagne/sparkling wine
1 teaspoon vanilla
1 oz dark chocolate, melted

Prepare the macarons:

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar and vanilla until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.

2. Place the almonds, powdered sugar and cocoa powder in a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.

3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.

5. For the filling: Beat butter until smooth. Add the champagne and vanilla; blend well. Add the melted chocolate; blend well. Gradually beat in powdered sugar until you get the desired consistency.

6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.

My Favourite Recipes From 2009

2010-01-03T18:00:00.000-05:00

My Favourite Recipes From 2009

A new year is upon us and like most people, I like to take a look back at the previous year. One word to describe 2009....DELICIOUS! I've compiled for you my 12 favourite recipes from the past year. I hope you loved them as much as I did. Enjoy!

1. Cafe Au Lait Cheesecake With Caramel Sauce

2. Chicken Piccata

3. Chocolate Macarons Filled With Coffee Cream Cheese

4. Roasted Red Pepper, Garlic and White Bean Dip with Herb Toasted Pita Chips

5. Lemon Gelato

6. Herb Crusted Saddle Of Lamb With Minted Peas

7. Three-Cheese Mini Macs

8. Chicken Fusilli Pasta and Roasted Pepper Sauce

9. Raspberry Sherbet Served on Tuiles

10. Watermelon, Cucumber, Kumato and Feta Salad

11. Honey Lemon Salmon With Roast Vegetables Over Baby Spinach

12. Spicy Lemon Garlic Shrimp

I wish you all a wonderful and tasty New Year. xo

Chocolate Macarons Filled With Coffee Cream Cheese

2009-12-10T00:01:00.008-05:00

Chocolate Macarons Filled With Coffee Cream Cheese
Shells adapted from Tartelette's recipe
Filling recipe by Dragon

I'm obsessed with macarons these days. Good thing there is always an excuse to make them. Today these Chocolate Macarons filled with Coffee Cream Cheese are for Deeba and Jamie's Mac Attack2.

I took these lovelies to work and they were my co-workers' first macarons. It was love at first bite. Now they want more...d'oh! Good thing I'm obsessed with perfecting them. Enjoy!

Makes: 24

Ingredients:
For the macaron shells:
3 tablespoons (25 gr) Dutch-processed cocoa powder
1/2 cup (50 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract

For the filling:
4oz package of cream cheese, softened
1/4 cup butter, softened
1 1/2 cup powdered sugar
1 1/2 tablespoons prepared strong coffee, cold

Prepare the macarons:

1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar and vanilla until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.

2. Place the almonds, powdered sugar and cocoa powder in a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.

3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.

5. For the filling: Beat together softened butter and cream cheese until smooth. Add the coffee. Gradually beat in powdered sugar until you get the desire consistency.

6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.

Herb Crusted Saddle Of Lamb With Minted Peas

2009-11-28T00:01:00.000-05:00

Herb Crusted Saddle Of Lamb With Minted Peas
Recipe by Dragon

It's September and my lazy summer is over. Sigh. Oh well, I don't really mind. I love the cooler weather and I'm looking forward to all the gorgeous fall colours. Fall is my favourite season. What's your favourite?

I thought I'd welcome the new month and season with this savoury lamb and pea dinner. My butcher, Rob Brady of Brady's Meat & Deli (best butcher in the world), introduced me to this new cut of meat called, saddle of lamb. The saddle is sometimes called the double loin or double rack. Click this link if you want to see how saddle of lamb it's created. I loved this tender lamb and I can't wait to try it again. Maybe I'll try it with a dried fruit stuffing...yum. I paired this lamb with some simple minted peas. Enjoy!

Serves: 4

Ingredients:
1 boneless saddle of Lamb (about 2 lbs)
1 large garlic clove
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh tarragon, chopped
1/2 cup plain dry breadcrumbs
1 1/2 tablespoons Dijon mustard
2 1/2 tablespoons olive oil
1/3 cup freshly grated Parmesean cheese
1 tablespoon lemon juice
1 tablespoon lemon zest, finely grated
Salt and pepper to taste

Minted Peas
2 tablespoons butter
1 tablepoon mint, finely chopped
2 cups fresh shelled peas (or frozen, thaw first)
A squeeze of lemon

Directions:
1. In a food processor, mince the garlic. Add the herbs and pulse until they are finely chopped. Add the bread crumbs, mustard and oil. Pulse to combine.

2. Stir in the parmesean cheese, lemon juice and lemon zest. This can be made up to 2 hours ahead of time. Just keep it covered and chilled until you need it.

3. Preheat oven to 375°F. Sprinkle the lamb with salt and pepper. Press breadcrumb mixture onto lamb, coating completely.

4. Roast the lamb on a baking sheet until the meat thermometer inserted into center of lamb registers 150°F for medium, about 30 minutes. Let lamb rest 10 minutes before carving.

4. For the peas, melt the butter in a medium pan. Add the peas and cook over medium heat for about 10 minutes. Add the mint during the last minute of cooking. Remove the peas from the heat and add a squirt of lemon. Serve immediately.