Monday, January 31, 2011
Sunday, January 30, 2011
- Preheat a grill pan. Halve 3 medium tomatoes, 2 small zucchinis, 2 japanese eggplants, and 2 small yellow squash. Grill vegetables until softened and lightly browned on both sides. Allow the veggies to cool.
- Chop the vegetables into small peices and toss them together in a large bowl. Add in 1/4 cup minced onion, 1 tbsp tumeric, 1 tsp cumin, 1 tbsp canola oil, and 3 tbsp orange juice. Add salt to taste. Cover and chill in the fridge for about 30 minutes. Serve with toasted whole-wheat bread.
Saturday, January 29, 2011
- Mix together 1 cup flour, 1 1/2 tbsp sugar, 1 tsp baking powder.
- Seperate 2 eggs and to the yolks add 1 cup of milk and 2 tbsp butter.
- Mix the yolk mixture into the flour and stir with the back of a wooden spoon.
- Whip the 2 egg whites until soft peaks form then gently fold into the flour mixture, starting with 1/3 first and then adding in the rest.
- Pour 2 tbsp into each cup in the pan. Add any filling, then top up with 1 more tbsp.
- Cook on medium heat until bubbles form.
Serve and enjoy!
Probably some sweet and some savory.
Also - I got netflix. Movie selection isn't the greatest but the TV shows are pretty good. John and I are watching Mad Men.
Sunday, January 23, 2011
- Cut on the diagonal 1 small baguette into about 24 peices and brush both sides with olive oil. Broil in the oven until toasted, about 1-2 minutes.
- In a saucepan, combine 1/2 cup chopped figs, 1/4 cup brown sugar, 1 cup dry red wine, and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until thickened, about 7-9 minutes. Let compote cool to room temperature.
- Distribute 1 small goat cheese log among the 24 slices of baguette and spread on each peice. Spoon the compote over the goat cheese and serve!
Looks nice and fancy eh?
As soon as I buy some more figs I will be putting this recipe to the test!
Friday, January 21, 2011
Thursday, January 20, 2011
4. Cappuccino Brownies
Wednesday, January 19, 2011
- Preheat oven to 35o degrees and set aside baking sheets.
- In a bowl cream 1 cup butter with 1 cup brown sugar and 1/2 cup granulated sugar. Add in 2 eggs, 1 tbsp vanilla, 1 tsp salt and mix until combined.
- Add in 2 1/4 cups flour and 1/2 tsp bakng soda and stir until combined.
- Add in as many chocolate chips or chocolate chunks as desired.
- Drop spoonfuls of dough ont obaking sheet and press down with wet hands. Bake for 8-10 minutes then let cool and enjoy!
Monday, January 17, 2011
Sunday, January 16, 2011
- Line a baking sheet with wax or parchment paper and set aside.
- Melt 8 ounces of semi-sweet chocolate either in a double broiler or in the microwave.
- Roll ends of pretzel rods or dunk regular pretzels into the chocolate, completely coating the area. Place on the baking sheet and refridgerate until set, about 15 minutes.
Easy, easy, easy and delicious.
These would make cute gifts too, wrapped in cellophane or a bag.
Saturday, January 15, 2011
Then just a few days ago I received a heavy package in the mail. A friend of John's from high school works for the good people at Canadian Living. Which means I get free magazines. And free bonus items.
For placement this week soft chocolate chip cookies have been requested.
Friday, January 14, 2011
- Line an 8-inch square metal cake pan with parchment paper, leaving a 1-inch overhang on opposite sides.
- In a bowl, combine 1 1/2 cups oreo cookie crumbs and 1/3 cup melted butter. Press evenly into the prepared cake pan and refirgerate until firm, about 30 minutes.
- In a large bowl, beat 3 pkgs cream cheese until smooth. Add 2/3 cup sweetened condensed milk, 1/4 cup whipping cream, 2 tsp lime rind, 1/4 cup lime juice, and 1 tbsp granulated sugar. Beat until smooth. Scrape over cookie base and smooth with a spatula. Refridgerate until set, about 4 hours.
- Using paper overhand as handles, transfer the cheesecake from the pan onto a cutting board, Using a hot knife (and wiping the blade clean after ach cut), cut the cake into squares.
- Whip 1/4 cup of heavy cream and spoon or pipe about 1 tsp onto each square. Place a thin slice of lemon or lime rind on top as a garnish.
Wednesday, January 12, 2011
- In a bowl, mix together 1 pkg cream cheese (room temperature or microwaved for a few seconds to make it easier to work with), 1/2 cup graham cracker crumbs (or oreo crumbs), 1/2 cup icing sugar, and 1 tbsp vanilla extract.
- Melt 1/2 cup chocolate chips in either a double broiler or in the microwave. Stir into the cream cheese mixture and mix until well combined.
- ***Add in another 1/2 cup of chocolate chips for chocolate chip cheesecake truffles.
- Put truffle mixture in the fridge or freezer (no more than 15 mins in the freezer). When set, use a spoon to create truffles of the size you desire. Roll in your hands to make a ball, then roll in a bowl of shredded coconut, graham cracker crumbs, oreo crumbs, etc.
- Put in the fridge to allow the truffles to set again.
Monday, January 10, 2011
When you represent more than yourself, when you are a brand, things like this are no longer acceptable.
Again from dlisted.com. I think my favourite comment is this one:
"Does anyone have a good recipe for banana? I typically take one from the bunch, peel it, discard the peel and eat it. But I feel like I am missing something. Any recipe for Orange would be helpful too."
C'mon celebrity chefs.
At least do like I do and copy and paste from another person's recipe collection.
Sunday, January 9, 2011
- Peel and cut into 1 inch peices 1 pound of sweet potatoes and boil for 10-12 minutes or until soft. Place in a food processor.
- Combine 1 can chickpeas, 1/4 cup lemon juice, 1/4 cup tahini, 2 tbsp olive oil, 2 tsp cumin, and 1 clove of garlic in the food processor. Puree until smooth, about 1 minute. Thin with water if the mixture is too thick, and season with salt and pepper as needed.
- Serve with pita or vegetables!
Well there you have it! A delicious sounding spin on a party staple. I was finally able to locate tahini last year but have yet to buy any... I'll be sure to do so soon though so I can make this dip!
Saturday, January 8, 2011
- Lightly oil candy moulds (or use ice cube trays to make gummy cubes, OR use a cookie sheet and make shapes later on using cookie cutters).
- Combine 1 box pectin (1 3/4 ounces) with 1/2 tsp baking powder in a medium saucepan. Add 3/4 cup water and place the pan over medium heat, stirring well until the pectin dissolves. As it heats, the mixture will foam. Continue to cook, stirring constantly, until the mixture is thick, smooth, and clear - about 2-3 minutes. Turn off the heat and cover the pan to keep the pectin warm.
- Combine 1 cup light corn syrup and 1 cup sugar in another medium saucepan. Place over high heat and stir until the sugar dissolves and the mixture comes to a boil.
- Cook, without stirring, until the mixture reaches 260 degrees F (hard ball stage). Immediately add the pectin mixture and return the syrup to a boil. Boil for exactly 1 minute then remove pan from heat.
- Add 2 tsp lemon or orange (or any flavour) extract and 6-8 drops of corresponding food colouring and mix until incorporated. Pour the syrup into the candy moulds and set them aside at room temperature until set, about 5 hours.
- When the candies are set, sprinkle the tops with superfine sugar as this will allow you to handle the sticky candies. Shake off excess sugar and use your fingers to remove the candies from the moulds. Completely cover the candy with superfine sugar if desired.
Friday, January 7, 2011
Don't pretend you're not.
The music? The gracefull ease with which we created this short film? The cameo appearance by yours truly?
I wouldn't be surprised if I get a call from the Academy, congratulating me on my Oscar nomination.
There will definitely be more of these to come.