Someone's in the Kitchen

Be My Valentine

2012-02-09T15:43:00.000-08:00

It seems that just as we’re getting over the winter festivities Valentine’s Day shows up on the calendar. But of course who needs a calendar when the retail stores began stocking their shelves with everything Valentine’s since the second day of January.

We’ve never made a big fuss over this holiday but a yearly tradition was born when the kids began going to school. Instead of traditional Valentine’s Day cards we would bake sugar cookies in Valentine shapes and individually package and label them for each classmate.

We kept these cookies very simple, no frosting but a little red cinnamon heart would be placed strategically (as my daughter puts it) somewhere on the cookie depending on the cut out shape used.

This holiday holds more memories than sweet treats for me.

How can I ever forget the confrontation I had with a milk delivery truck on Valentine’s Day as a child.
When all was said and done, a few wiped tears and several stitches to my head made things well enough to get on with my day. My dear Uncle Mike further soothed my woes with a shiny silver dollar then took me back to school.

Upon entering the classroom I realized that the Valentine’s Day party was well under way. The treats had already been distributed so the teacher asked the students if any of them wished to share something with me.

I’m not sure if you would call it “love” but I ended up with a pile of goodies on my desk that would be hard to forget!

This week I tried a new recipe for Velvety Beet Cupcakes but gave it a few personal touches as I am usually inclined to do. The frosting recipe underwent a mini makeover as well.

Before baking these cupcakes, first think of someone that you can share them with otherwise you may end up eating them all yourself.

After baking and frosting the cupcakes I asked my son Daniel to taste test them for me and he did…until there were none left!

Velvety Beet Cupcakes

Unlike zucchini and carrots, beets are a more unfamiliar vegetable to bake with.
The beets do a great disappearing act since you won’t be able to detect their presence.

1¼ cup flour
¼ cup unsweetened cocoa powder
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ 398 ml. can beets drained and patted dry
¾ cup granulated sugar
¼ cup vegetable or corn oil
1 egg
1 teaspoon vanilla
½ cup buttermilk or soured milk

Preheat oven to 350 degrees F.
Line a 12-cup muffin pan with paper cups.
In a large bowl sift together flour, cocoa, baking powder, baking soda and salt.
In a blender puree together beets, sugar, oil, vanilla, egg and buttermilk (or soured milk) until smooth.
Make a well in the center of the dry ingredients and add liquid ingredients.
Beat with a mixer until well mixed being careful not to over mix. Spoon batter evenly into muffin cups.
Bake for 20 to 25 minutes or until tooth pick inserted into center of cup cake comes out clean.
Cool in pan on rack for 15 minutes then remove cakes to a rack to cool completely before icing.

Raspberry Cream Cheese Frosting

This Cream Cheese Frosting recipe was a great find. It’s a bit different than the more familiar recipe since whipping cream replaces the butter.
I added the raspberry puree for the pink colour but got the bonus of a truly tasty, not too sweet frosting.

¼ cup frozen raspberries (no sugar and thawed)
½ 8 ounce package cream cheese at room temperature
¼ teaspoon vanilla extract
¾ cups icing sugar
1/3 cup whipping cream (35% cream)

Press thawed raspberries through fine meshed sieve to remove seeds.
In a small bowl beat cream cheese until smooth.
Add vanilla and confectioners sugar and beat until smooth.
Add the raspberry puree and beat until well mixed.
Gradually add the whipping cream and whip until the frosting is thick enough to pipe.
Add more sugar or cream as needed to get the right consistency.
Pipe frosting onto completely cooled cup cakes and decorate as desired.
Refrigerate.

Notes, Tips and Suggestions

To sour milk place 1 teaspoon white vinegar in the bottom of measuring cup and add enough milk to measure ½ cup.
Don’t overfill cups with batter, you don't want muffin tops on your cupcakes.
I used frozen raspberries but fresh ones will probably work as well.

Chocolate Banana Cake

2012-02-01T16:37:00.001-08:00

After immigrating to Canada our family lived in small rental flats until my parents saved enough money to put a down payment on our first house. The corner lot, two bedroom bungalow they purchased was bordered by short hedges and a white picket fence. This house was a mansion compared to previous accommodations.

Many years later I revisited the area and drove past the house. It certainly didn’t look as big as I remembered it from my childhood days and I wondered how our family of eventually four kids was able to live there. I must mention that my uncle and grandmother also lived with us there for several years.

My mind holds so many memories of those days and that house where we did most of our growing up. My sister and I quickly made friends and memories with the girls next door but my fondest memories by far are those of their mother, Mrs. Audrey Black.

Mrs. Black was a remarkable woman. As a child I admired her and as an adult I totally respect her memory. Her kindness and generosity spilled over into our lives as she regularly included us in many of her family outings.

How distinctly I remember one particular day when she took my sister and me to a special church event.
She had baked something to take that day and as she uncovered and placed it on the table I was simply awestruck! It was the most beautiful cake I had ever seen.

It towered over everything else on the table. Soft white icing swirled over the entire cake and what seemed to be a fresh snowfall of coconut covered the cake so delicately.
I still remember and will probably never forget the exact words that came to my mind that day. “One day I will make a cake just like that!”

I’ve made countless cakes over the years but have been especially fond of very tall cakes. It may very well be that Mrs. Black inspired my love of baking.

Although I usually bake from scratch, some recipes using mixes are too good to ignore when they produce such delicious results.

This Chocolate Banana Cake definitely qualifies as one of those recipes and unless someone asks for the recipe they need not know that it is made from a mix.
I’ve baked this cake in a Bundt pan with absolutely delicious results but it really does make a beautiful “very tall cake”.

Chocolate Banana Cake

1 package (2-layer size) chocolate cake mix
3 eggs
1 cup mashed fully ripe bananas (about 3)
1 cup sour cream
¼ cup vegetable or corn oil

Preheat oven to 350 degrees F.
Place cake mix in a medium bowl, make a well in the center and add the oil, eggs, sour cream and mashed banana.
Beat with mixer until ingredients are well combined.
Pour into 3 greased and floured 8 inch round cake pans
Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Let rest in pans 5 minutes then remove from pans and cool completely on wire racks.
Fill and frost with favourite frosting or use Banana Cream Frosting (recipe follows).

Banana Cream Frosting

1 package Jello instant Banana Pudding
1 cup milk
1 ½ cups whipping cream (35% cream)

Place all ingredients in a medium bowl and beat with electric mixer until very thick.
Makes enough frosting to fill 2 layers and frost cake.

Notes, Tips and Suggestions

This recipe can be made in a Bundt Pan and baked for 50 to 55 minutes or until toothpick inserted in center comes out clean.
Bananas must be very ripe for best results. The worse they look the better they will work.
Very ripe bananas freeze well. Place unpeeled bananas in a plastic bag and store in the freezer. Defrost, peel and use as needed.
Try sifting cake mix before using to get rid of any lumps. Doing this also cuts down on beating time which produces a more tender cake.
After greasing pans, line the bottom with a round piece of parchment paper. This makes getting the cake out of the pan much easier and in one piece.
After frosting, coat sides of cake with finely chopped walnuts or grated chocolate.
This cake mellows with age, make at least the day ahead for a delicious, moist cake.
Store covered.

Torta di Ricotta

2012-01-22T13:19:00.000-08:00

There must be a million cheese cake recipes just waiting to be made each one boasting a special ingredient making it unique and promising to be the best one ever.

Each new cheese cake recipe that looks interesting joins my recipe to try out file. There's actually a file folder entirely devoted to cheese cakes.

There is however one cheesecake I often make that has come a long way from very humble beginnings. There are many versions of this recipe that have most likely been passed down from generation to generation but this recipe holds sweet memories for me.

Torta di Ricotta is the Italian version of the well loved cheesecake and is a little different than the traditional cream cheese version.

Even though I was quite young at the time, I vividly remember my first encounter with this Italian delicacy. It was a time in our lives when everything was very family oriented and everyone showed up for every life event, big or small.

The elderly mother of my Aunt Caterina was visiting from the old country one summer and as usual anyone available showed up at the airport to give her a warm welcome.

As she approached us from the arrival gate we noticed a little white bundle in her hands and she was holding on to it as if it was her most precious possession.
It was wrapped in a white cloth napkin, the ends drawn up the sides and tied in a tidy little knot in the center.

At the reveal we found out that it was a ricotta cheesecake still in the little pan that it was baked. It was made from three simple ingredients, ricotta, eggs and sugar. She must have held on to it throughout the whole flight.

I remember my mother occasionally making this type of cheesecake for us but she added some orange and lemon zest and a crust. The citrus zest was an improvement but the crust as I remember it did not leave me with fond memories.

I eventually tried my hand at baking this cheesecake knowing only the basic ingredients but no exact measurements. So what else is new?

Now here is a recipe that I intentionally made changes to until I ended up with satisfying results and wins the approval of most who try it.

The addition of a few new ingredients, a flaky crust and a few changes in the method of preparation has helped this cheesecake come a long way from the one in that sweet little white bundle.

Torta di Ricotta (Italian Cheese Cake)

Filling
2 containers of smooth ricotta (a total of 800 to 900 grams)
3 large eggs
¾ cup granulated sugar
¼ cup flour
½ cup mini chocolate chips
¼ cup finely chopped maraschino cherries (well drained)
Finely grated zest from one lemon and one orange

Place ricotta in a bowl and beat until smooth with mixer.
In a separate bowl beat the eggs until frothy, gradually add sugar and continue beating until light and fluffy.
Add egg mixture to cheese mixture and beat together with mixer until well blended, add flour continue mixing until smooth.
Stir in orange and lemon zest, chocolate chips and maraschino cherries.
Make a shortening crust as in my post for Apple Pie.
Cut off 1/3 of the dough and reserve for lattice on top of cake.
Roll remaining dough until large enough to fit into a square 8 or 9 inch baking dish.
Add prepared cheese filling.
Roll remaining dough, cut into strips and place like a lattice over cheese filling.
Sprinkle top generously with granulated sugar.
Bake at 400 degrees F. until light golden brown, about 45 minutes.
Turn oven off, leave door ajar and leave cake in the oven for about 20 minutes.
Remove from oven and cool completely on wire rack.
Refrigerate, when cold cut into small squares (20 to 24 squares)
Store in refrigerator.

Notes, Tips and Suggestions

It’s a good idea to drain the ricotta in a small colander overnight or at least a few hours to remove excess moisture.
Ricotta can usually be purchased in 400 or 450 gram tubs. Total amount used can be between 800 and 900 grams
Making sure cheesecake is cold before cutting ensures neat clean results

A Time Saver
To the best of my knowledge this tool is called a pastry wheel.

I've used it for so many years until....

They call it a Pasta Bike. I'm not sure why it is called so but besides cutting pasta dough into fancy noodles and lasagna strips or cutting uniform squares for ravioli and cappelletti it makes cutting lattice pastry strips a breeze! The removal of some of the wheels will cut strips into the preferred width.

Apple Bran Muffins

2012-01-18T04:59:00.000-08:00

Even though recipes come from many sources these days there’s nothing I like better than to get acquainted with a new cookbook full of colourful pictures.

When I detect a new recipe that seems to have good potential in goes a bookmark with the intention of trying it out the first chance I get.

Before moving, I managed to go through my large magazine collection and removed any interesting recipes that were hiding between the advertisements.

Of course these went directly into my recipes to try out file which takes considerably less space than magazines but seriously expands the file.

Many of my favourite recipes are still followed exactly how I first came across them. However, some recipes have gone through a makeover, most of them intentional but some quite unintentional.

I don’t remember where this recipe for Apple Bran Muffins came from. I remember looking for a good bran muffin recipe for some time and the search came to an end at the discovery of this one. It wasn’t exactly what I was looking for but it was better than other recipes I had tried.

I suppose it really doesn’t matter where the recipe originally came from because quite unintentionally it underwent somewhat of a makeover and evolved into a different recipe.

A while back I was baking a batch of these muffins and inadvertently forgot to add the one cup of brown sugar called for in the recipe.

As I slid the muffin pan into the oven I noticed a cup of firmly packed brown sugar sitting on the kitchen counter looking right back at me. I was immediately struck with a double disappointment. First, the waste of perfectly good ingredients and then no muffins for breakfast the next morning.

I don’t know why I continued to bake the muffins at that point but the results caught me totally by surprise. Even with the total omission of sugar they were amazingly good. Perhaps the three tablespoons of molasses was all the sweetening these muffins needed. After a few trial runs the addition of a quarter cup of brown sugar gave the best results.

On another occasion I was in a hurry while baking this same recipe and decided to take a few shortcuts. Instead of melting the butter called for in the recipe I used corn oil and coarsely grated the apple instead of finely chopping it.

I am quite satisfied with these changes as they have cut down on preparation time, fat and sugar but can't promise that there will not be any further changes in the future.

The best part of this muffin makeover is the sight of beautiful muffin tops which were non existent when the full amount of sugar was used.

Now, everyone knows that every good muffin needs a beautiful muffin top!

Apple Bran Muffins

1/4 cup packed brown sugar
1 egg
1 cup soured milk (see notes, tips and suggestions)
6 tablespoons corn or canola oil
3 tablespoons molasses
1½ cups natural wheat bran
1 cup all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup coarsely grated peeled apple (about 2 medium apples)
¾ cup raisins (optional)

Preheat oven to 400 degrees F.
Combine brown sugar, egg, soured milk, oil, molasses and wheat bran and set aside.
Peel and grate apples.
Sift together flour, baking soda, baking powder and salt into a medium bowl and make a well in the center.
Add the wet ingredients and quickly stir mixing well.
Stir in the apple and raisins if using. (avoid over mixing)
Spoon batter into prepared muffin pan (greased muffin wells or use paper liners.)
Bake for 17 to 23 minutes or until top springs back when lightly touched.
Remove from pan and place on cooling racks.
Makes 8 large muffins.

Notes, Tips and Suggestions

Sour the milk by placing 1 tablespoon white vinegar in the bottom of measuring cup then add enough milk to measure one cup.
one cup of buttermilk can replace the soured milk.
Measure out the oil first then when the molasses is measured it will slip out of the measuring spoon with ease.
These muffins freeze very well.
This post may dredge up some painful feelings of sabotage for some people. Please note that any omissions or errors in my recipes are purely accidental in nature and I do sincerely apologize:)

Stuffed Squid and Potato Casserole

2012-01-11T03:48:00.000-08:00

Unless one has been exposed to eating the more interesting kinds of fish from an early age there will definitely need to be an adjustment in the way they see things.

As children, we were always being introduced to strange and interesting species from the deep since my parents were from a part of Italy that bordered on the Mediterranean Sea and fresh fish was a daily norm.

As kids, we had never heard of sushi but thinking back on those days I suppose eating raw octopus, squid and cuttlefish may have given us a similar experience.

Mind you, the ones eaten raw were especially chosen to be eaten that way since they were most tender and delicious.

During one of my high school years I presented a project on the octopus to my class and my father generously procured a sizable specimen for me to exhibit.

Off to school I went with an eight legged mollusk stuffed in a glass jar.

Things went very well except for the few students whose faces took on a shade of green as I pulled the wet slimy creature from the jar.

If they could only know that after its debut it was headed straight for a steaming pot and then to our dinner table that evening.

I don’t think I could ever be as courageous today as I was back then. However, I do take courage in the kitchen and prepare the fish dishes that I’ve watched my mother prepare for years.

Courage may not be needed if cleaned fish is purchased as in the cleaned squid I used to cook for this post. The purchase of uncleaned squid and having to clean it is a different story which I will perhaps leave as material for another post.

Stuffed squid with potatoes is another comfort food that warms the room before it warms the stomach.

When served, it’s hard to believe that there was ever anything in the plate since every last drop is usually mopped up with a piece of fresh crusty bread.

Stuffed Squid and Potato Casserole

The ingredients are not in exact measurements. The amount of filling required depends on the number of squid to be filled. A larger quantity potatoes used will require more layers to be made.

Egg and Bread Stuffing

For every slice of soft bread used you will need:

1 egg

About ¼ cup grated cheese

Salt and pepper to taste

1 to 2 teaspoons chopped Italian parsley

Coarsely grate bread (freezing slice for a few minutes makes grating easier or use a food processor)
Beat the egg well then mix in remaining ingredients.
Allow mixture to rest a few minutes until moisture is absorbed, set aside.
Makes approximately 3/4 cups of stuffing.

Preparing the Squid

Defrost and remove squid from packaging.
Rinse in a bowl of cold, salted water.
Drain well, pat with a paper towel to remove excess moisture.
Cut off portion of squid above the tentacles and discard.
Fill the squid tube with stuffing, (pastry bag and plain tip makes it easier.)
Place tentacles in the tube opening as shown on picture and secure with a toothpick.
Set aside.

Preparing the Casserole

potatoes (depends on number of servings you wish to make)

olive oil and tomato sauce (enough to drizzle on each layer)

onion (one medium size)

garlic ( approximately 2 cloves)

oregano, salt and pepper (to taste)

Finely chopped Italian parsley and grated cheese (enough to sprinkle on each layer)

Peel potatoes and thickly slice. (about 1/2 inch thick)
Chop onion and garlic and place in bottom of pan.
Drizzle in a small amount of olive oil and tomato sauce.
Sprinkle in some salt, pepper, oregano and cheese and parsley.
Place a layer of sliced potatoes.
Repeat with oil, tomato sauce, salt, pepper, cheese oregano and parsley alternating layers of potatoes and seasonings until all of the potatoes are used up.
Place stuffed squid on top of potato layer and season again.
At this point you can put a layer of potatoes over the squid. This will prevent them from drying out while baking.
Season top layer well.
Add about 1/2 to 3/4 cup water to pan which makes some sauce to dip bread in.
Cover and bake for 1¼ to 1½ hours at 375 degrees F. or until potatoes are fork tender.
If you prefer crispy potatoes on top remove lid in the last 20 minutes of baking.
Remove from oven and let rest covered for about 20 minutes before serving.

Notes, Tips and Suggestions

Preparing this dish may seem like a lengthy process but it took me longer to prepare this post than to make, cook the meal, eat it and clean up.
The first time I made this there was no written recipe (no surprise here.) Just by knowing the basic ingredients and asking a few (maybe more than a few) questions I was able to put the dish together.
After making it a few times you will become more familiar with the ingredients and be able to adjust the amounts and seasonings to your liking.
Cleaned, large squid tubes can be used instead of small, this will cut down on preparation time.
If large squid tubes are used, after cooking them cut into slices to serve.
Do not overfill the squid with stuffing since they tend to burst. Still good to eat but not as presentable.
For the tomato sauce, I usually puree some canned plum tomatoes and strain out the seeds before using.
No time or patience for stuffing the squid? Slice empty squid tubes and alternate layers of squid and potatoes following the original recipe.
Squeamish about tentacles? Squid tubes can be purchased minus the tentacles for the less adventurous.

Someone's In Another Kitchen

2012-01-06T16:40:00.000-08:00

I am finally restarting my blog from a new kitchen.
It’s taking a while to get use to my new little domain and admit to occasionally opening the wrong drawer or cupboard to reach for ingredients and cooking tools.
I should be a little easier on myself since I ruled in my former kitchen for thirty seven years and basically could get around with my eyes closed.
Do I miss it? Certainly! My new kitchen is larger, newer and very friendly but my old kitchen holds memories of special dinners, birthday cakes, cookies, desserts of all kinds and family growing up around the table.
Again I say that food experiences make some of the best memories.
I was reminded of this when making our favourite Cinnamon Rolls for the first time in the new kitchen.
While making them I became so overwhelmed with emotion and at first couldn’t figure out why.
Suddenly, a flood of memories inundated my mind. Saturday mornings and leisurely breakfasts with the kids, memories of who would get that middle roll, sticky fingers and sleepovers where cinnamon rolls were appreciated and enjoyed.
I finally pulled myself together and assured myself that as wonderful as those memories are this kitchen holds many memories yet to be made and it was time to get started.
In a short while the kitchen was filled with the sweet aroma of cinnamon and yeast bread soothing that longing for wonderful years gone by.
After purchasing our new home I remarked to the previous owners how much I liked the sign that hung over the kitchen walkout doors.
When we finally moved in I was surprised and very happy to see that the sign had been left behind.
It regularly reminds me that although the house that I enjoyed living in for so many years would not be my forever home, my family and all the memories of the wonderful times we enjoyed there were not a part of the sale.

Lentil Soup

2012-01-05T16:16:00.000-08:00

Well the holidays are over along with all the good reasons to indulge in seasonal cookies, cakes and any other festive delicacies.
It’s time to forgive ourselves and fill the pot with some nutritious ingredients as we enter the New Year.
This time of year along with the cold weather and snowy days calls for cooking some serious comfort food.
As a child I don’t think I really came to appreciate the legume family of foods.
Beans, chick peas and lentils took a turn showing up at our table each week.
Fava beans occasionally made a guest appearance and were usually served with dandelion greens.
The beans, chick peas and lentils were mostly served mixed with rice or spaghetti which had been snapped into small pieces before cooking.
I don’t think we realized how well we were eating. We ate because we didn’t have a choice and most times were glad that legume day was over for the week.
My children weren’t much different when it came to eating this kind of meal.
Some would eat the meal under protest and others would gag at the very idea of having to lift the spoon to their mouth.
In such cases I would eventually give in and prepare them a plate of pasta tossed with butter and cheese.
It has come to my attention though that some of these persons have since acquired a taste for lentils, chick peas and such and are actually enjoying them.
Today was one of those wintry, snowy days and I put a pot of lentils on the stove.
I prepared them just as my mother still does and probably as her mother did before her.
I stood a while behind the window in the kitchen and watched the snow gently falling as I enjoyed the earthy fragrance that filled the room.

Lentil Soup

2 cups brown lentils
6 cups cold water
2 to 3 cloves of garlic (peeled)
1 stalk of celery
2 to 3 bay leaves
1 small tomato (seeds removed)
1/3 cup extra virgin olive oil
salt and pepper to taste

Place lentils in a good size pot that will allow them to expand while cooking
Thoroughly wash lentils under cold water removing any debris that may be hiding there.
Drain then fill the pot with the cold water for cooking.
Add bay leaves, garlic, celery, tomato, olive oil, salt and pepper.
Place on stove on high heat and bring to a boil.
Let boil for 5 minutes then reduce heat to a simmer.
Simmer, partially covering the pot with the lid so to let the steam escape.
Cook for approximately 40 to 50 minutes or until tender.
Remove cooked celery, tomato, garlic and bay leaves before serving.

Notes Tips and Suggestions

Make sure you pick over the lentils well as there have been times that small little pebbles have camouflaged themselves as the real thing.
The instructions on my lentil package claim that they will cook in 20 minutes...I don't think so.
After the lentils are cooked and tender it's a good idea to let them rest a while until some of the juice is absorbed.
It's optional to throw in a tomato. I couldn't figure out why my mother always did. A while back I read that the acid in the tomato helps tenderize legumes. (squeeze out the seeds first)
Just before serving add just a splash of extra virgin olive oil to the lentils...it goes a long way.
Opening a can of precooked lentils may save time and effort but lack that home cooked taste.
If time is not on your side cook them the day before you want to eat them. Once you have assembled all of the ingredients, the stove will do the rest.

Mexican Wedding Cookies

2011-12-28T13:11:00.000-08:00

I don't know why these cookies are called Mexican Wedding Cookies since the ingredients do not include traditional Mexican spices or flavours.
Could the name suggest that they are traditionally made in Mexico to celebrate weddings?
I just couldn't resist doing a little research on this yummy little treat and found that many countries have their own versions of this cookie.
You may have come across similar cookie recipes under such names as Kohlichky, Sand Tarts, Kourabi and Russian Tea Cakes to mention a few.
Food historians have traced them far back to Medieval Arab cuisine. They were imported by the Moors to Spain, diffused throughout Europe then introduced to the New World by 16th century explorers.
It would seem that each time the recipe entered a new country it was adopted under a new name and at some point took on the name of Mexican Wedding Cookies or Cakes.
Unfortunately this still doesn't explain why they are called Mexican Wedding Cookies. I will have to return to my initial assumption that they were delicious enough to be served at Mexican Weddings.
I'm sure this history lesson will inspire you to bake a batch, after all they have traveled such a long way.
If not, take my word. They are light and delicious, require simple ingredients, and are quite easy to make.
The best part is that you can easily loose count and eat quite a few before realizing how many you have actually eaten!

Mexican Wedding Cookies

1 cup butter (softened)
2 cups flour
3 tablespoons confectioner's sugar
1 cup finely chopped walnuts
1/4 teaspoon almond extract
1 teaspoon vanilla
pinch of salt
sifted icing sugar (to roll the cookies in)

Cream together butter and extracts until well blended.
Sift together flour, sugar and salt, stir into butter mixture.
Add chopped nuts and blend well.
Shape into small balls or crescents.
Place on ungreased or parchment lined baking sheets.
Bake at 400 degrees F. for 10 to 15 minutes or until set and lightly browned.(do not over bake)
While still warm roll in sifted icing sugar several times until well coated.
Cool completely before storing.
Makes 25 to 30 cookies.

Notes, Tips and Suggestions

Pecans can be used instead of walnuts.
Although these can be shaped into balls, crescents add a different shape to a mixed cookie tray.
Before serving, sift a little more sugar over tops of cookies just to even out the coating and improve the presentation.
These freeze very well.
Mexican Wedding Cookies have made their way into many holiday cookie trays and a few Italian weddings as well.

Thumbprint Cookies

2011-12-19T15:39:00.000-08:00

I've come across recipes for thumbprint cookies in various cookbooks but never inspired to bake a batch.
A while back a local pastry shop was selling them for the amount of three dollars a piece and even though they were a bit larger than the usual it made me wonder what ingredients might be in them to warrant such a high price.
I recalled seeing a recipe for Thumbprint Cookies in an old Betty Crocker cookbook and decided it was time I give them a try.
This was the first of many cookie books in my collection. The worn out pages are doing their best to cling to the ever strong spiral binding.
When my children were young they would occasionally sit at the kitchen table and leaf through the pages as if it was a picture book. Many little fingerprints remain where they pointed out the next cookie they wanted to see emerge from the oven.
A little research revealed that there are many variations of this recipe and their origin is somewhat of a mystery.
However, credit is given to the Polish or Jewish people of Eastern Europe and they can also be known as Polish Tea Cakes, Butterballs and Bird's Nest Cookies.
The ingredients are basic and preparation simple enough for kids to get their hands into and make.
The recipe in my cookie book appealed to me more than other recipes since brown sugar is used instead of granulated along with a combination of shortening and butter.
They have a wonderful shortbread taste which can only be enhanced by the quality of filling that is placed in the center.
I understand why people could be persuaded to pay such a price but personally speaking, the ease in which they can be made and inexpensive ingredients required would keep me from taking a trip to the bake shop.
Not caring much for using my thumb to make the dent in the center of the cookie I decided to use a thimble instead.
I soon discovered that I wasn't the first to come up with this idea. Recently, I came across an almost identical recipe and you guessed it...Thimble Cookies.

Thumbprint Cookies

1/4 cup shortening
1/4 cup butter or margarine
1/4 cup brown sugar (firmly packed)
1 egg, separated
1/2 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
jelly or jam

Preheat oven to 350 degrees F.
Beat sugar, shortening, butter, egg yolk and vanilla thoroughly.
Sift together flour and salt then stir into butter mixture.
Roll dough into balls (around one inch size)
Beat egg white slightly with a fork.
Dip balls into egg white then roll in nuts.
Place about 1 inch apart on ungreased baking sheet.
Make a dent in the center of each ball of dough.
Bake 10 to 12 minutes or until set.
Cool, then fill with favourite jelly or jam.
Makes about 30 cookies depending on size of balls.

Notes, Tips and Suggestions

After baking, dents will rise making less room for the filling. While the cookies are still on the baking sheet and hot, use thimble (or thumb if you wish to remain true to the name of the cookie) to reform the dent.
A small scoop comes in handy to measure out equal amounts of dough.
As always, a pastry bag and plain round tip makes the best filling tool.
Dents can also be made using the bottom of a round shaped 1/2 teaspoon measuring spoon.
Cookies can be filled with melted chocolate as well.
Finely chopped pecans or almonds can also be used to roll the cookies in.
Store in one layer so not to mess up the jam centers.
These freeze very well.
thirty cookies at three dollars a piece... do the math.

Chocolate Almond Cups

2011-12-13T15:02:00.000-08:00

These cookies are a fairly new addition to my holiday cookie tray and have made an appearance for at least four to five years. They have been a great addition since their shape is a little unusual for a cookie and more resemble little tarts.
This recipe was discovered in a Pillsbury soft cover cookbook, the kind that are strategically placed close to the check out counter at most grocery stores.
The price on the corner of the book always catches my attention as it reminds me that at one time these books could be picked up for as low as ninety nine cents.
This particular volume was purchased for the enormous price of one dollar and twenty five cents. Lately I've noticed that a dollar and twenty five cents just might cover the tax on the newer editions available today.
After making these cookies for the first time I realized that it required a little extra patience which made me rethink if they were really necessary to complete my holiday baking.
Over the years I've discovered a little shortcut here and there making the process simpler yet still producing a delicious presentable cookie fit for any assorted cookie tray.

Chocolate Almond Cups

Pastry
1/2 cup granulated sugar
3/4 cup butter or margarine (softened)
1 teaspoon vanilla
1 3/4 cups flour
1/4 teaspoon salt

Filling
1/2 cup almonds
1/2 cup semisweet chocolate chips
1 egg
1/4 cup granulated sugar
confectioner's sugar for sifting over tops (optional)

Preheat oven to 350 degrees F.
Grease bottoms and sides of miniature muffin cups (1 1/2 inch diameter) or very small tart shells .
In large bowl beat butter, sugar and vanilla until light and fluffy.
Mix flour and salt together then stir into butter mixture mixing well.
Press rounded teaspoonfuls of dough in bottom and up the sides of prepared pans.
Grind together almonds and chocolate chips ( a food processor will do the job) and set aside.
In a small bowl beat egg and the 1/4 cup of sugar until thick and light coloured then fold in chocolate almond mixture
Place mixture into dough-lined shells being careful not to overfill then bake for 15 to 20 minutes or until filling is set .
Remove from oven and let sit for 2 to 3 minutes then remove from shells and cool on racks.
Lightly sift confectioner's sugar over tops (optional)
Makes about 40 cookies.

Notes, Tips and Suggestions

Be sure to use small tart shells or mini muffin tins for dainty cookies, you don't want to make these cookies too large.
Make the filling first and place it in the refrigerator before making the pastry. This will allow the filling to firm up a little making it easier to fill the cups.
Using a pastry bag and plain round tip to fill the cookies makes the job easier and neater although a teaspoon will also work.
These freeze very well.
Move over one bite brownies!

The Art of Re-purposing

So what is it? You can be sure that it will not be on the market any time soon and never featured as the gadget of the year.
The recipe for Chocolate Almond Cups originally called for using miniature tart shells of various shapes. This required some patience as the dough had to be pressed into each one evenly before filling.
One day I came across some tiny muffin tins in my pantry for which I had never found any use before. It looked like they just might be able replace the miniature tart shells I was using.
They proved to be a little easier to work with but I still had to press the dough in with my fingers which was very time consuming.
They say necessity is the mother of invention. As I scanned the kitchen for something that might make the task easier, my eyes came in contact with the lid of the cooking spray bottle sitting on the counter.
The rest is history. Just the perfect size for pressing the ball of dough evenly into and up the sides of each little tart even producing a neat little edge to hold in the filling (which by the way had a way of escaping over the sides of the little tart pans.)
Could I ask for anything more? It has since won a place among my most prized gadgets!

Retired Miniature Tart Shells

Whipped Shortbread Cookies

2011-12-07T14:47:00.000-08:00

It's hard to believe that three very basic ingredients can produce such a tasty cookie.
This is another cookie recipe that requires no egg or leavening agent of any kind yet the end product is light, buttery, not too sweet and absolutely delicious.
Of course tins of Danish butter cookies that are stacked on grocery store shelves may convince you that it's the easier route to take.
However, one taste of this whipped shortbread cookie is enough to realize that the little time and effort it takes to bake a batch is certainly worth it.
These cookies have made an appearance at holiday time for more years than I can remember. Even though the the recipe has been rewritten on a fresh new recipe card I am still holding on to the original accordion style leaflet found in a grocery aisle so many years ago.
I enjoy dressing them up as they always make a great addition to any assorted cookie tray .

Whipped Shortbread Cookies
1 3/4 cups flour
1/2 cup icing sugar (sift before measuring)
1 cup softened butter

Sift flour and sugar together and set aside.
Beat softened butter with mixer until light and fluffy.
Add dry ingredients gradually on low speed until well mixed then beat at medium speed for a few seconds.
Pipe with a pastry bag and star tip in different shapes onto an ungreased cookie sheet.
Bake at 350 degrees F. for 15 to 18 minutes or until edges are very lightly browned.
Let cookies rest on the cookie sheet for a few minutes before placing them on a rack to cool.
Decorate as desired. Yield about 40 cookies.

Notes, Tips and Suggestions

If you don't have a pastry bag, drop tablespoons of dough onto ungreased cookie sheet. These will not be as attractive as cookies that are piped but the flavour will be just as good.
Hard variety of margarine also works well in this recipe.
If you wish to decorate with cherries, almonds etc. place them on the cookie before baking.
Rolling the cookies in fruit sugar after baking makes them a little fancier.
When completely cooled, dip a part of the cookie in melted chocolate (the addition of coloured sprinkles makes for some very happy children)
These cookies freeze very well.
Once you are done, sit back and admire them, taste test a few just so you know that they taste as good as they look then think of a few people you can share them with.

Candy Cane Cookies

2011-11-29T04:42:00.000-08:00

Most of us develop a strong desire to bake cookies for the holiday season.
I’ve noticed that even those who are not usually overcome with such an urge will at least venture into cookie baking with some form of pre-packaged mix or tubes of dough.
Each year I promise myself that the following year I will cut down on quantity and variety of cookies I will bake during this season.
It’s just no use making promises I can’t keep since visions of cookies are already dancing through my head when November shows up on the calendar.
Around this time of year I begin organizing favourites as well as adding new recipes of sweet morsels that will soon adorn a few cookie trays and fill a number of festive cookie tins.
I find that giving them away is as much fun as baking them therefore I am allowing myself to have some fun this holiday season also.
I have decided to restart my blog in the New Year but just can’t bear the thought of not sharing a few holiday cookie recipes.
So hard to choose which recipes but the finalists are recipes that are rather easy and inexpensive to make. Hope they become some of your favourites also!

Candy Cane Cookies

I sometimes get my favourite cookie recipes from the most unlikely places.
This recipe was printed on a Christmas card I received one year from a special friend. Each time I make these cookies she fondly comes to mind.

1/2 cup shortening
1/2 cup butter or margarine
1 cup confectioner's sugar (sift before measuring)
1 egg
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon red food colouring
superfine sugar for rolling cookies in

Heat oven to 375 degrees F.
Using beater mix shortening, butter, sugar, egg and vanilla until well blended.
Sift flour and salt together on a sheet of wax paper then stir into shortening mixture.
Divide dough in half and blend red food colouring into one half of the dough.
Roll a 4 inch strip using about 1 teaspoon of dough from each colour. For smooth, even strips roll them back and forth on lightly floured board.
Place strips side by side, press lightly together and twist like a rope then lightly roll back and forth until the two ropes become one.
For best results, complete cookies one at a time to prevent strips from drying out and becoming too dry to twist.
Place on an ungreased or parchment lined baking sheet and curve top to form handle of cane.
Bake 9 to 12 minutes until lightly browned then leave on cookie sheets to firm up for 5 minutes.
While still warm roll in superfine sugar then place on rack to cool completely.
Yield about 3 dozen cookies.

Notes, Tips and Suggestions

Green food colouring can be used instead of red.
There is no baking powder or soda in this recipe in case you are wondering.
Rolling the balls of dough with slightly water moistened hands makes it easier for the strips to stick together. I moisten a couple of paper towels with water then pat the palms of my hands on them before rolling the dough.
If you use this method flouring the work surface for rolling will not be necessary
Superfine sugar is also known as fruit sugar or caster sugar, do not use confectioner's sugar for rolling these cookies in.
The recipe states a yield of 3 dozen cookies but I like to make them larger and make 2 dozen. Just use about two teaspoons of dough for each ball but make the ropes around 5 inches long.
Be creative in the presentation of these cookies...it makes them even more special!

Celebrating A Year In Someone's Kitchen

2010-02-13T15:55:00.000-08:00

I can’t believe a whole year has gone by since I began this blog.

As the saying goes “time flies when you’re having fun” and indeed it has been a lot of fun posting a different recipe for fifty two weeks. I’ve also enjoyed the comments and interest some have shown.

This has been a great learning experience for me. Besides learning new computer skills I’ve also became more comfortable with my camera and was able to take some decent shots of the food I prepared.

One of my greatest challenges was choosing a feature recipe each week from my collection of many.

Fifty two recipes barely scratch the surface of the number of recipes that I enjoy making on a daily basis.

Perhaps some requests would have taken this blog in a completely different direction but I’m happy to have shared many of the recipes that have been our favourites over the years.

This year I’ve decided to try my hand at putting together a cook book instead of posting more recipes on my blog.

Not having done something like this before, I’m preparing to take on the challenges that this new venture may present.

I hope to use some of the recipes from my blog along with others that have not been posted.

I will certainly miss posting weekly recipes therefore will consider sharing some special recipes on my blog from time to time.

A special thanks to all those who have supported and encouraged me in this past year and are willing to do the same in my new endeavor.

~~~~

"I'm glad that's over, blogging is exhausting!"

(Drag your mouse over Norah to find out where he likes to be pet and where he doesn't.)

Vanilla Custard Fruit Tarts

2010-02-12T12:47:00.001-08:00

It’s always a good idea to have a few boxes of ingredients in the cupboard or freezer that can be quickly put together to create a delicious dessert.

There are definitely times when you need a sweet ending to a special dinner but don’t have the time or inclination to spend hours in the kitchen.

These Vanilla Custard Fruit Tarts come together very quickly with frozen tart shells, a box of instant vanilla pudding, milk and sour cream.

Fresh strawberries, raspberries, blueberries or blackberries really dress up the tops of these tarts. If fresh fruit is not available canned fruit pie filling works in a pinch and it pays to have a can in the pantry.

These tarts taste as good as they look and compliments are sure to follow… no one needs to know about the shortcut!

Vanilla Custard Fruit Tarts
1 package frozen tart shells (12 large or 18 mini tarts)
1 cup sour cream
1 cup milk
1 package instant vanilla pudding (4 serving size)
fresh berries
1 pouch clear glaze (optional, follow package instructions)

Bake tart shells according to package directions and cool completely.
Beat sour cream and milk with electric beater until smooth.
Blend in pudding mix until mixture is smooth and slightly thickened.
Pour into baked and cooled tart shells.
Refrigerate 20 minutes until set.
Arrange fresh berries on top of tarts and brush clear glaze over berries if desired.
Refrigerate.

Notes, Tips and Suggestions

Pour filling into an 8 inch baked pie shell instead of tart shells then refrigerate 1 hour to set.
Clear glaze is optional but gives the fruit a glossy finish which also helps to preserve the fruit.
Add a swirl of whipped cream on top of fruit for a little extra presentation and taste.
Place some thinly sliced bananas into the bottom of baked shells before adding custard for a little twist on texture and taste.

Chocolate Biscotti

2010-02-05T16:17:00.000-08:00

I have a great from scratch recipe for Chocolate Biscotti in my collection but this short cut recipe ranks a close second.

The method of preparation is basically the same but the use of purchased chocolate cake mix eliminates much of the measuring and comes in handy if you are out of cocoa powder.

I’ve tried using vanilla and lemon cake mixes but the chocolate flavour definitely gives the best results.

Biscotti have certainly come a long way from their humble beginnings and seem to have recently become a more popular choice.

While growing up I remember Biscotti being a part of many breakfasts and they were usually dunked into a large cup of café latte.

The combination of simple ingredients including flour, sugar, oil and the zest from an orange or lemon was standard. When possible, the addition of almonds or candied fruit made them extra special.

The substitution of butter for the oil and addition of delicious chocolate, pistachios and dried cranberries just to mention a few ingredients has taken the Biscotti to another level.

They have graduated from the breakfast table to many trendy cafes and specialty bake shops.

Their crisp, crunchy texture along with the perfect shape still makes them excellent for dunking into café latte, a glass of cold milk or a cup of steaming espresso.

I believe the twice baked process intensifies the flavour and certainly prolongs shelf life.

Come to think of it I don’t ever remember eating stale Biscotti... although they never seem to be around long enough to become stale.

Chocolate Biscotti
1 package Chocolate cake mix
1 cup all purpose flour
½ cup butter or margarine (melted)
2 eggs
1 cup chocolate chunks (mix of dark, milk and white)

Sift together cake mix and flour into a bowl.
Add melted butter and eggs.
Beat at low speed with electric mixer until well blended.
Stir in chocolate.
Divide dough in half and shape each half into a 12x2-inch log.
Place logs on lightly greased or parchment lined baking sheets.
Bake in a preheated 350 degree F. oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean..
Remove logs from oven, cool for 5 minutes.
Using serrated knife cut logs into ½ inch slices and arrange flat on baking sheet.
Bake Biscotti 10 minutes more then remove to cooling racks to cool completely.
Store in an airtight container.

Notes, Tips and Suggestions

Place a sheet of aluminum foil on lower oven rack to prevent Biscotti logs from burning on the bottom.
Instead of adding chocolate chunks substitute almonds then dip one end of the Biscotti into melted chocolate.
Cut Biscotti diagonally for better presentation.
Try different chocolate mixes. I prefer using the lighter chocolate like Swiss or German cake mixes but the darker fudge mix also works well if you prefer a very dark chocolate Biscotti.
These freeze exceptionally well.

Taking the Shortcut

2010-01-26T07:41:00.000-08:00

Even though I prefer cooking and baking from scratch, I don’t mind taking a shortcut now and then. If the results prove to be just as delicious and presentable, why not?

I highly prize my shortcut recipes and receive as many compliments when serving these as those made from scratch.

The following recipe for cream horns uses pre-made puff pastry available in most grocery stores.

Making puff pastry from scratch may seriously discourage many since the process requires hours of folding, rolling and chilling the dough to get a perfect pastry.

There are some very good products on the market that can make baking so much easier.

Prepared and rolled out puff pastry dough is certainly one of them. For the best product make sure that real butter is on the ingredient list.

Since the dough is ready to use, all you have to do is cut, shape, bake and fill with your favourite cream filling.

Cream Horns
1 package (450 grams) frozen puff pastry
water (for brushing)
favourite cream filling

Defrost puff pastry according to directions on box.
Lay pastry sheet on a lightly floured surface.
Measure and cut 8 to 9 equal strips.
Grease aluminum forms.
Brush strips of dough lightly with water.
Wind each strip of dough around aluminum form slightly overlapping.
Place on lightly greased or parchment paper lined baking sheets.
Bake in a preheated 400 degree F. oven for 15 minutes or until golden.
When cool enough to handle, remove pastries from forms and place on wire cooling rack until completely cooled.
Using pastry bag and large plain tip fill with favourite cream filling and lightly dust tops with icing sugar.
Makes 16 to 18 pastries.

Notes, Tips and Suggestions

Aluminum cream roll forms are available at most kitchen supply stores.
A 450 gram package of puff pastry contains 2 sheets of pastry, defrost 1 sheet only to make 8 to 9 pastries.
Cream rolls can be made a few days ahead and filled just before serving although they will remain crisp for about 2 to 3 days after being filled.

Waffles with Strawberries and Cream

2010-01-23T15:20:00.000-08:00

This waffle recipe uses simple ingredients, is quite easy to make and a great breakfast treat especially when served with fresh berries and whipped cream.

Since there isn’t any sugar in the batter, indulging in sweet toppings is permitted.

Fresh blueberries, raspberries, peaches or mangoes also bring wonderful colour and delicious taste to this light and crisp waffle, not to mention creamy butter and a generous drizzle of maple syrup.

This is certainly not every day fare but a welcomed sight for a late morning, weekend breakfast.

Waffles
1¾ cups sifted flour
3 teaspoons baking powder
½ teaspoon salt
2 egg yolks
1¼ cups milk
½ cup corn or vegetable oil
2 egg whites

Sift together flour baking powder and salt.
Combine egg yolks and milk and stir into dry ingredients.
Beat egg whites until stiff then fold into flour mixture.
Preheat waffle maker and bake waffles until golden.
Makes 5 to 6 large round waffles.

Notes, Tips and Suggestions

Blueberries, raspberries or chopped strawberries can be added to batter before baking.
Berries can be pureed and made into a sauce to serve on top of waffles.
These freeze well and can be reheated in oven or toaster from the frozen state.

Blueberry Scones with Creme Fraiche

2010-01-15T03:58:00.000-08:00

I’ve been using this recipe for Blueberry Scones for quite some time and they’re absolutely delicious.

They've always been served with creamy butter until the I discovered Crème Fraiche during a special Mother’s Day Tea last year.

Reluctant to try it at first since its resemblance to sour cream held me back, I was encouraged to at least give it a chance.

Suffice it to say there was no left over Crème Fraiche at the end of our tea.

Since then I've been searching for a Crème Fraiche recipe as it’s not the easiest product to find at the supermarket and a little on the expensive side.

I’ve tried a couple of recipes which were fairly good but yielded a large quantity, too much unless the plan is to host a rather large tea party.

The addition of sour cream in these recipes wasn't the taste I was looking for so the search continued .

Recently I tried a new recipe. The addition of yogurt instead of sour cream made all the difference for me and discovered that using vanilla yogurt instead of plain resulted in a perfect balance of flavour.

The best thing about this recipe is that you can make as much or as little as you want since it works on a three to one ratio.

On second thought, the best thing about this recipe is that I will never put butter on my Blueberry Scones again!

Blueberry Scones
2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon grated lemon peel
¼ cup butter
1/3 cup milk
2 eggs, beaten
1 cup fresh blueberries
Icing sugar (for dusting tops)

In a large bowl sift together flour, sugar, baking powder and salt.
Add lemon zest then with a pastry blender cut in butter unto it resembles coarse crumbs.
Beat eggs lightly with milk.
Add milk, eggs and blueberries to flour mixture all at once stirring with a fork until dough comes away from the side of the bowl.
On a lightly floured surface knead dough 5 to 6 times until smooth.
Roll dough to 1 inch thickness and using a 2 inch biscuit cutter, cut out scones.
Place 2 inches apart on a greased or parchment lined baking sheet.
Bake in a preheated 400 degree F. oven for 12 to 15 minutes or until lightly browned.
Cool on wire rack. Lightly dust with icing sugar.
Makes 12 to 15 scones

Crème Fraiche
To make ½ cup (125 ml)
6 tablespoons whipping cream
2 tablespoons yogurt, plain or vanilla (with active culture)

In a small glass jar or container stir whipping cream and yogurt together, cover.
Let sit in a warm place for 12 hours then refrigerate.

Notes, Tips and Suggestions

Use only fresh blueberries as frozen add too much moisture to the dough.
Raspberries or cranberries can be substituted for the blueberries.
After cutting out scones, place scraps one on top of the other, pat down with hand, roll again to 1 inch thickness and cut out more scones. Repeat until all of the dough is used up.
The original recipe for Creme Fraiche made a softer consistency spread. Preferring a much thicker consistency I tried whipping the cream until thick before stirring in the yogurt. Perfect results.

Sweet Reasons Not to Skip Breakfast

2010-01-08T14:37:00.001-08:00

It’s often said that breakfast is the most important meal of the day yet so many insist on skipping it or ingesting a minimum amount of food so not to collapse later on in the morning.

Toast, cereal, muffins or quick breads accompanied by a bowl of fresh fruit have always been standard breakfast items on our table during the weekdays.

However, weekend breakfasts have always afforded something a little more decadent to be enjoyed at leisure.

Even though the Cinnamon Roll gets high points as part of a weekend breakfast, the next few posts will share more sweet recipes we have enjoyed over the years.

The following recipe is actually a combination of three different recipes plus a few alterations, with delicious results.

As far as I know there is no law against altering or improving existing recipes. After trying out a new recipe as is, the personal or creative touch may just be what’s missing.

Many of my recipes are not exact originals; I welcome the challenge of putting a new twist on any recipe I venture to try out.

Sometimes it’s as easy as adjusting the baking temperature for better results. Increasing or decreasing the measurement of a particular ingredient may also improve the final product as well as the addition of a totally different ingredient.

It may take a few tries before the perfect combination or necessary changes come together but in the end a new recipe has been discovered and it’s all yours…unless you decide to share it!

Chocolate Strawberry Cheesecake Muffins
1 3/4 cups flour
¾ cups granulated sugar
½ cup cocoa
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 egg
1 egg white (save yolk for cream cheese filling)
1 cup milk at room temperature
1/2 cup melted and cooled butter

Prepare cream cheese and strawberry fillings.
Into a bowl sift together flour, cocoa, sugar, baking powder, baking soda and salt.
Beat together egg, egg white, milk and butter.
Make a well in the dry ingredients and add milk mixture, stir until just combined.
Spoon batter into muffin tin wells 1/3 full.
Place one tablespoon of cream cheese filling into center then place 2 teaspoons of strawberry filling.
Spoon remaining batter on top but don’t cover the center where the filling is.
Bake in a preheated 375 degree oven for 20 to 25 minutes.
Cool muffins in pan for 10 minutes before removing to wire rack to cool completely.
Makes 12 large muffins.

Cream Cheese Filling
4 ounces cream cheese (1/2 8 ounce brick)
1 egg yolk
¼ cup sugar

Soften cream cheese then beat in egg yolk and sugar until light and fluffy.

Strawberry Filling
1 cup chopped fresh or frozen strawberries
4 tablespoons sugar
1 tablespoon corn starch

Place strawberries into a small sauce pan.
If using fresh strawberries add 2 tablespoons water to pan.
Bring strawberries up to a simmer.
Mix sugar and corn starch together and add to simmering strawberries.
Stir until thickened. Cool.

Notes, Tips and Suggestions

Strawberry filling can be substituted with purchased cherry or raspberry pie fillings.
When adding remaining batter to top of muffin use a piping bag with a large plain tip. This makes it easier not to cover the center filling.
Before serving, a light sprinkle of icing sugar finishes this muffin off perfectly.
Make 24 mini muffins instead of the large size, great served at teas or brunches.
These freeze very well.

Homemade Pasta

2009-12-28T13:23:00.000-08:00

Memories of homemade pasta take me back to my early childhood years. We forget so many little adventures of our life yet some remain as clear as the events of the day.

My earliest recollection takes me back many years when along with our own family many of my aunts, uncles and cousins immigrated to Canada.

These were young families attempting to make their way in a new country far from all that was familiar and comfortable.

As children, unaware of the problems and difficulties our parents were going through enjoyed carefree times together with our cousins.

During the winter holidays all the families came together. You can appreciate the fact that homes were not as spacious as some we live in today yet there was always room for all family members as well as anyone else that didn’t have a place to go.

These holidays usually included sleepovers but definitely not in comfy beds. One would be fortunate to get a spot on the floor and the acquisition of a pillow was sheer luxury. What memorable times they were!

Sometime early in the day, our mothers would roll out large sheets of pasta dough by hand with wooden rolling pins then cut them into long thin noodles.

The children would all line up to wash their hands and be given their place at a long table where each would get a dinner knife and a portion of noodles to cut up into shorter pieces. These were eventually added to the delicious home made soup served for dinner.

At dinner time the children enjoyed each others company at one end of the very long table. As we ate the soup, each identified which noodles were their handiwork.

Making homemade pasta has come a long way since then. There are so many machines and tools that make the process faster and easier but still a lot of fun.

There’s just something about making homemade pasta, then before it has a chance to barely dry, cooking and eating it the same day.

Even though there’s a fresh pasta section in most supermarkets today, the pleasure of making your own at home is something that shouldn’t be missed.

Once the art of dough making is mastered, the possibilities are endless for what can be done with the fresh pasta dough.

Visions of Lasagna, Fettuccine, Spaghetti, Pappardelle, Ravioli, Tortellini and Cannelloni may inspire the purchase of a pasta machine. If not, there’s always a sturdy rolling pin and a good kitchen knife!

Homemade Pasta
1 egg
1 tablespoons vegetable or olive oil
¾ cups flour

The above yields about 5 ounces fresh pasta or 4 ounces of dried pasta, two average servings.
For larger amounts double, triple, etc. the above ingredients.

Place flour in a medium size bowl and make a well in the center.
Add the egg(s) and oil and with a fork combine until dough comes together.
Place dough on a lightly floured surface and knead until it becomes smooth.
Cut dough in half or thirds and flatten with your hand or rolling pin, then crank through the pasta machine at the widest setting.
Fold dough into thirds and put through the pasta machine again, doing this several times until dough becomes a smooth sheet
Process dough progressively at lower settings until desired thickness, the second last setting is a good final setting.
Put rolled sheets through cutting rollers of pasta machine and cut to desired width.
Place on a pasta rack or clean dish towel to dry.

Notes Tips and Suggestions

For a more firm textured pasta substitute up to half of the flour with Durham wheat semolina flour.
Whole wheat flour can also be substituted up to half the amount of the all purpose flour.
If you don’t have a pasta machine roll dough out to desired thickness with a rolling pin then roll sheet of dough as for a jelly roll and cut into neat ribbons.
Fresh chopped herbs can be added to the dough along with the eggs and oil.
Homemade fettuccine is delicious with a variety of sauces but just great tossed with butter and a generous sprinkle of Parmigiano Reggiano.

Fourth Generation Pasta Makers

Truffles of a Different Kind

2009-12-22T16:07:00.000-08:00

The original truffle is a valuable highly esteemed underground fungus often found with the use of pigs.

I’ve never tasted one myself but in consideration of the above information don’t feel drawn to the idea of trying one. Chances are I’m probably missing something very good!

On the other hand, truffle is also the name given to small chocolates often with a soft center, so named because of its irregular round shape and dredging in cocoa which makes it similar in appearance to the fungus.

This is one of the few times that I will settle for something less than the “real thing.” For the time being I will enjoy the chocolate variety and leave the “real thing” experience for a later date.

At least once a year I prepare to make truffles.

One recipe I have is quite easy to put together and the addition of graham cracker crumbs to the mixture makes it easier to work with.

The task of decorating is also easy for these as they can be rolled in coconut, nuts and small sprinkles for the finishing touches. The texture of these truffles more resembles that of a cookie.

The recipe I have posted requires a little more patience as the mixture consists only of chocolate, whipping cream and a small amount of liquor or strong coffee.

If this mixture gets too soft it becomes unmanageable but a quick dip from the frozen state into melted chocolate creates a hard outer shell. This hard chocolate shell captures the smooth soft center until you bite into it.

With some patience and organization, no distractions in the kitchen (preferably no one home when you make them) and a little chocolate everywhere these sweet chocolate confections are well worth making.

Chocolate Truffles
1 pound semi sweet chocolate
1 cup whipping cream
2 tablespoons coffee liquor or triple strength coffee
chocolate for dipping (white, milk or semisweet)
shaved chocolate, cocoa etc. for decorating

Combine chocolate, cream and liquor (or coffee) in a heavy saucepan.
Cook over very low heat until chocolate is melted and smooth.
Transfer mixture into a glass pan and refrigerate several hours (preferably overnight) until firm.
Spoon out mixture into 1 tablespoon size mounds then roll into balls.
Place a tooth pick into each ball then place into freezer until frozen.
Melt semisweet, milk or white chocolate.
Remove no more than 5 or 6 frozen balls at a time from the freezer.
Holding the tooth pick, place truffle over melted chocolate and coat with the help of a teaspoon.
Decorate with shaved chocolate and pin each tooth pick onto some Styrofoam until chocolate hardens.
Gently remove truffle from tooth pick and place into small foil or paper cups and refrigerate.

Notes, Tips and Suggestions

Make sure truffles are frozen solid before dipping into melted chocolate; this makes the chocolate set almost immediately.
Melt dipping chocolate in a bowl set over a pot with a small amount of gently simmering (not boiling) water only until just melted.
After dipping in chocolate, truffles can also be decorated by thinly piping chocolate swirls on top.
Using liquor in the mixture keeps it from totally freezing making the truffles a little harder to handle. The use of coffee will allow the mixture to freeze completely.
These truffles are easier to make if the work is split up and done over a few days.
Day 1 put together the mixture and refrigerate, day 2 roll the mixture into balls, insert the toothpick and freeze, day 3 dip into melted chocolate and decorate.
Hide well in the refrigerator if you want to enjoy any for yourself.

Shortbread Cookies

2009-12-16T16:26:00.000-08:00

Making a choice for my next cookie post wasn't as easy as I thought it would be. Even though I decided to feature shortbread cookies, the question remained...which one?

There is definitely no shortage of shortbread cookie recipes available. My collection includes chocolate, toasted coconut, chocolate chip and whipped shortbread. Even these recipes have variations in the types of sugar, flour and starch used.

Shortbread dough can be rolled and cut out, dropped from a spoon, piped from a pastry bag or cookie press and even placed into a shortbread mold.

No matter what shape, size or flavour, the buttery taste and delicate texture put shortbread cookies into a class of their own.

The recipe I’ve posted was originally a drop cookie with the option of rolling out the dough and cutting out shapes with cookie cutters.

Rolling out the dough gives excellent results as it keeps its shape very well and is great for making theme cookies.

This shortbread recipe has made umbrella shapes for wedding showers and bouquets of daisies and sunflowers to celebrate a special birthday and a fall engagement. Snowman, rocking horse and butterfly shapes put big smiles on the faces of those who received them.

A little royal icing and appropriate decorations made these cookies come to life, especially the flower cut outs that were given stems like real flowers and arranged in decorative flower pots.

Last year I cut out snowflake shapes but not being totally satisfied with the result thought of a way to bring a little life to these also.

Some sparkling coarse white sugar, a few silver dragees and a little white chocolate for glue turned the cookies into something a little more special.

No matter what shape you decide to make this dough into, the taste will be just as good.

Personally I think there’s more waiting in this dough than just a drop cookie; it can be rolled out as far as your imagination takes you!

Shortbread Cookies
2 cups softened butter
1 cup fruit or superfine sugar
3 ½ cups all purpose flour
½ cup corn starch

Sift flour and corn starch and set aside.
Beat butter and sugar until fluffy.
Stir flour mixture into butter mixture until well blended.
Drop dough from a teaspoon onto lightly greased or parchment lined cookie sheets, or roll and cut out desired shapes.
Bake in a preheated 350 degree F. oven for 20 to 25 minutes for drop cookies.
Depending on size and thickness of rolled cookies bake until edges of cookies turn a light golden colour.

Notes, Tips and Suggestions

If making drop cookies you can add chocolate chips or nuts to the dough.
Roll dough inside a plastic food bag for uniform thickness (see picture).
If making snowflake cookies as in above picture, melt some white chocolate and place a drop between two cookies to stick them together.
For an easy way to decorate cut out cookies, after baking and while still warm, roll them in some superfine sugar. This is the easiest way to finish them off perfectly.

Chocolate Drop Cookies

2009-12-10T14:28:00.000-08:00

Many of the cookie recipes I have are very good but a little labour intensive so I'm posting some that are easier to make but just as delicious.

While looking through some recipes that we’ve enjoyed for years I came across the one I've posted below.

Instantly I had a flashback to sweet memories of days gone by. A batch of these cookies cooling on the kitchen counter was always a welcomed sight for my kids after a long hard day at school.

I originally came across this recipe in a cookie book that provided pictures for every recipe in it.

If I could show you the picture that was printed for this particular cookie you may have just flipped the page and looked for something that offered a little more presentation.

A good description would be irregular blobs of dough camouflaged buy a swirl of thick chocolate icing.

The ingredients however seemed to hold great potential. A little cosmetic makeover was all these cookies needed to become a little more appealing to the eye.

Piping the dough into uniform size rounds with a pastry bag instead of dropping with a spoon, substituting a thin chocolate glaze for the thick frosting and adding a little embellishment on top completely transformed this tasty little cookies’ visual appeal.

The wonderful, soft, cake like texture of the cookie itself needed no adjustments.

After baking a batch for my post I filled a glass cookie jar full and placed it on the kitchen counter.

That day a visit from one of my grown children revealed that he also had some fond memories. I quote “How long has it been since you’ve made these!!” as he headed straight for the jar.

A picture of the cookies sent via email to my daughter brought back childhood friend memories and a request to save some for her.

My live at home son had little to say but a lot to eat.

Finally, I filled a cute little cookie tin full and went to visit my grand children… time to make some more good memories!

Chocolate Drop Cookies
½ cup butter or margarine (softened)
1 cup granulated sugar
1 egg
2 squares unsweetened chocolate (melted and cooled)
1/3 cup buttermilk
1 teaspoon vanilla
1 ¾ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt

Mix butter, sugar, egg and melted chocolate thoroughly.
Stir in buttermilk and vanilla.
Sift together flour, soda and salt and blend into wet ingredients.
Drop rounded teaspoonfuls of dough (or pipe rounds with a pastry bag and plain tip) about 2 inches apart on lightly greased cookie sheet.
Bake in a preheated 375 degree F. oven for 8 to 10 minutes or until no imprint remains when touched lightly.
Cool on wire rack then frost with thin chocolate icing.
Makes approximately 4 dozen cookies.

Thin Chocolate Icing
1 square unsweetened chocolate
1 teaspoon butter
1 cup sifted confectioners’ sugar
2 to 3 tablespoons boiling water

Melt chocolate and butter together over hot water.
Remove from heat and blend in sugar and water.
Beat mixture with a spoon only until smooth but not stiff.

Notes, Tips and Suggestions

Substitute buttermilk by placing 1 tablespoon white vinegar into a measuring cup then add enough milk to measure 1/3 cup.
Don’t over bake to preserve the cookies’ soft cake like texture.
Parchment paper instead of greasing cookie sheets makes for a faster cleanup.
No chocolate squares? Substitute ½ cup cocoa for the chocolate squares and increase butter in the recipe to 2/3 cups.
Substitute 3 heaping tablespoons of semi sweet chocolate chips for the 1 square of unsweetened chocolate in the thin frosting.
Tops of cookies may also be decorated with sweetened flaked coconut, chopped nuts or anything else your sweet tooth desires.
Add decorations immediately after frosting each cookie as frosting sets and hardens quickly.
These cookies freeze very well.

Chocolate Chip Cookies

2009-11-30T17:08:00.000-08:00

Every good cookie recipe collection must have an outstanding recipe for Chocolate Chip Cookies.

My search for the perfect taste and texture in a Chocolate Chip Cookie went on for quite some time. I basically tried every recipe I came across but just knew that I had to keep searching after each attempt.

Too hard, too soft, too thick, too thin, I’m beginning to sound like Goldilocks in her episode at the home of the Three Bears. Somehow I knew that I had not yet come across the recipe that was “just right.”

One fine day I came across the recipe posted below and tried it of course! I don’t quite remember where I discovered it but I’m glad I did.

These cookies are crisp on the outside, chewy on the inside, have just the right taste and as much chocolate as you please!

This was the recipe that graduated into the “tested and true” file and I did away with the recipes previously tested.

Without saying too much, these cookies have been used to reward, bribe and cheer up many an individual as well as bring in revenue at bake sales.

Can a cookie get any better than this?

Chocolate Chip Cookies
¾ cup firmly packed brown sugar
½ cup granulated sugar
½ cup butter (equal amount of hard margarine can be substituted)
½ cup vegetable shortening
1 egg
1¾ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 cup semisweet chocolate chips
(can be substituted by white, milk and dark chocolate chunks)

With electric mixer beat sugars, butter and shortening until fluffy.
Add egg and vanilla and continue beating until smooth.
In a separate bowl sift together flour, baking soda and salt and stir into liquid ingredients.
Stir in chocolate chips or chunks.
Lightly roll dough into 2 inch balls and place at least 2 inches apart on parchment lined or ungreased cookie sheets.
Bake in a preheated 375 degree F oven for 8 to 10 minutes until lightly browned. (do not over bake)
Yields 18 large or 24 medium size cookies.

Note: For chocolate cookies, omit shortening, use 1 cup of butter instead and add ¼ cup cocoa to the dry ingredients.

Notes, Tips and Suggestions

Using a combination of white, milk and dark chocolate chunks takes these cookies to the next level. (Cookie Heaven)
Over baking dries the cookie out and the inside will not be soft and chewy.
A sheet of foil wrap on the lower rack of the oven will keep the cookies from getting too dark on the bottom.
These cookies freeze very well and are great for making ice cream cookie sandwiches.

The Wonderful World of Cookies

2009-11-25T04:25:00.000-08:00

The Chambers Dictionary defines a cookie as “a small sweet biscuit or cake.” The Food Dictionary adds that it’s “a small flat confection, usually classified by its distinctive ingredient or by the way in which it is prepared.”

I personally think that both attempts at describing a cookie do no justice to these sweet delectable morsels.

But then how can you capture in a few short lines the different tastes, textures, sizes and shapes that cookies come in. If one had never seen a cookie before, the adjectives flat and small would not motivate many to go looking for one.

It seems that cookies have come a long way since these definitions were written and the time has come to revise and update these dictionaries!

I love to bake cookies and especially appreciate being able to test try them to see how well they’ve turned out. It’s also easier to sneak a few without being found out.

Cakes on the other hand don’t afford the luxury of trying a piece before serving to guests if presentation is at all important to you.

Cookie recipes are countless, I have volumes of cookie recipes not counting the ones in my “recipes to try out” file.

We all have our favourite cookie recipes, family favourites and those recipes we can always go back to because we know they will turn out well when we really need them to.

The following is one of those cookie recipes that I have counted on for many years. It's always been a great addition to any assorted cookie tray and has been a sell out at bake sales.

Bringing some along to a dinner party or gathering arranged on a decorative plate, or inside an attractive box is always graciously accepted by any host.

Choosing the recipes to post was really hard but it had to be done. Otherwise I would be posting cookie recipes indefinitely, though I don’t think too many would mind.

Almond Slice Cookies
2 cups all purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup granulated sugar
2/3 cups shortening
1 whole egg
1 egg yolk (save white for meringue)
1 teaspoon almond extract (can be substituted by equal amount of vanilla)
1 tablespoon milk
1 cup blanched, sliced almonds

Meringue
1 egg white
5 tablespoons sugar

Beat egg white until foamy.
Gradually add sugar 1 tablespoon at a time until stiff. Set aside.
Preheat oven to 375 degrees F.
Lightly grease 2 cookie sheets.
Sift flour, salt and baking soda into a medium size bowl.
In a separate bowl cream sugar, shortening, whole egg, egg yolk and extract.
With electric mixer beat dry ingredients in thirds into creamed mixture adding milk after the second addition.
Divide dough into 6 equal portions and shape into rolls, place onto cookie sheets then flatten to ½ inch thickness.
Spread meringue over strips of dough then cover with sliced almonds.
Bake for 12 to 15 minutes.
Remove from oven and let sit for 1 to 2 minutes.
Trim off edges and ends and slice into 1 inch slices.
Transfer cookies onto wire cooling rack. Yields 50 to 60 cookies.

Notes, Tips and Suggestions

Be generous with the sliced almonds, place as many as possible over the meringue.When the cookie spreads so will the almonds.
Store cookies in cookie tins or plastic containers placing wax paper between layers.
The ends and edges you cut off for presentation sake are just as yummy as the cookies and may be all you get to eat if you're giving the cookies away.
These cookies freeze very well.

Seafood Salad

2009-11-18T16:22:00.001-08:00

I was surprised to find out how many Seafood Salad recipes are available both in recipe books and on internet sites.

It was interesting to compare the one I’ve been making for just about forever to the ones that are being made and served out in the big wide world.

Almost all of the recipes for Seafood Salad I came across had a whole lot more than seafood in them. Vegetables, fruit and salad greens were just the beginning of additional ingredients and I had to look hard for the fish in some of the recipe photos.

If it’s called Seafood Salad then I expect seafood to be the prominent or main ingredient.

In my opinion a simple olive oil, lemon juice, salt and pepper marinade and a sprinkling of finely chopped Italian flat leaf parsley is a perfect compliment to a good Seafood Salad as opposed to some of the heavy overpowering condiments I found in some recipes .

A medley of seafood such as lobster, crab, octopus, squid, shrimp and scallops makes a great Seafood Salad. Over the years this salad has been the star in many antipasto dishes enjoyed at our dinner table.

Depending on individual taste and availability you can use all, some or one of the above varieties to make a tasty Seafood Salad but a mixture of any of the above will definitely turn out to be the tastiest and most interesting.

Shrimp, octopus, scallops and shrimp are a good combination to begin with. These varieties are more cost friendly and available frozen year round. There have been several special occasions that lobster and crab have made it into the mix making it a really special treat.

I’ve changed the method of preparing the fish from the original, traditional recipe finding that pan searing the fish gives better results than boiling.

Pan searing preserves the fish’s taste and allows you to have more control over the cooking time. Overcooking produces a rubbery, tough texture that you will want to avoid.

No exact measurements are given in this recipe since you can make it with any kind, combination or amount of fish you desire. The measurement of ingredients for the marinade is just a guide and can be halved or doubled depending on the amount of fish prepared.

Seafood Salad
Squid
Octopus
Scallops
Shrimp
fresh flat leaf Italian parsley (finely chopped)
pinch of hot pepper flakes (optional)
lemon wedges for garnish

Most fish can be purchased cleaned and frozen.
Place in cold salted water to defrost then drain well. Peel shrimp if necessary.
Lightly brush a skillet with corn or vegetable oil and turn heat on to high.
Sear seafood in small batches, flipping it over to make sure it cooks on all sides. It only takes a few minutes to cook so be careful not to overcook to keep it tender.
With scissors, cut squid tubes into rings and separate octopus tentacles.
Place seafood mixture into a glass container and add marinade while seafood is still a little warm.
When completely cooled, refrigerate until ready to eat.
Before serving drain off marinade and add freshly chopped parsley.

Marinade
1/3 cup olive oil
1/2 cup freshly squeezed lemon juice
salt and pepper to taste

Place olive oil, lemon juice salt and pepper into a blender and blend until it thickens.
Add to fish and marinade several hours or overnight in the refrigerator mixing occasionally to make sure all the fish is exposed to the marinade.

Notes, Tips and Suggestions

Marinade overnight or at least 3 to 4 hours before serving. Use salad within a couple of days of preparation.
After searing each batch of fish, wipe skillet with a paper towel and brush a little more oil for the next batch.
Cook each variety of fish separately as cooking time differs for each variety.
The addition of a very fine grating of lemon zest brings out a stronger lemon flavour in the Seafood Salad.

Basic Fish Stock

2009-11-11T15:36:00.000-08:00

There's much to be said about a good chicken, beef or vegetable stock but a simple, light fish stock is the base for endless possibilities.

I usually plan one soup dish in the weeks’ menu and if it isn’t chicken it's a basic fish stock made with a flavourful, light tasting variety of fish.

My mother made this stock frequently and my father taught us that the varieties of fish with the most bones make the tastiest stock. The head should never be discarded since this is where the best flavour is hiding which adds to a great tasting stock.

I don’t dispute these facts but in my experience the more bones a fish possesses, the harder it is on the eyes, in other words it certainly won’t get points for beauty. This may discourage most of us from bringing one home and putting it into the pot.

In the traditional recipe the herbs and spices used are standard and no deviations are permitted. This recipe has probably been handed down for several generations and I guess in past times one did not question or dare have any suggestions for improvement to a long standing recipe.

Perhaps this was because of the opinion that the recipe needed no improvement. On the other hand there may not have been anyone brave enough to tread unknown waters and throw something different into the pot.

Within the past year I’ve dared to wander a little from the original recipe and think improved it somewhat though it didn’t meet with my mother’s approval.

She is still holding on to her original recipe (unwritten of course) and says it’s perfect just the way it is. She really can’t understand why I would want to make any changes.

The addition of a couple of stalks of celery and an unpeeled golden yellow onion brings a depth or dimension of flavour to the stock that I found lacking in the original recipe.

Varieties of fish like Skate and Whiting make a wonderfully light and tasty stock but boneless salmon portions work very well and I don’t miss the bones at all!

Permission is granted to use this recipe as is, change or deviate to your liking. Enjoy!

Basic Fish Stock

8 cups water (approximately)
3 to 4 tablespoons olive oil
2 stalks celery with leaves
Fresh parsley (couple of sprigs)
Fresh oregano (couple of sprigs, optional)
2 tablespoons dry oregano
Salt and pepper to taste
1 large yellow onion (wash and leave peel on)
3 to 4 cloves of garlic
1 to 2 ripe tomatoes or 2 to 3 canned plum tomatoes
your choice of fish (4 t0 6 medium size pieces)

Place water into a large pot or pressure cooker.
Add olive oil, celery, parsley, oregano, onion, garlic, tomatoes salt and pepper.
Bring to a boil, reduce heat and simmer for about 1 hour.
If using a pressure cooker cook for approximately 40 minutes.
After cooking time, strain through a fine mesh sieve into a clean pot and discard the herbs, spices and vegetables.
Bring strained stock up to a boil, add fish then bring up to a boil again.
Once it comes up to a boil again turn heat off and remove pot from burner, carry over heat will continue to cook the fish. Be careful to not over cook the fish.
If you used inedible parts of the fish like the head now is a good time to remove and discard since they have served their purpose and don't suggest using them for presentation.
Remove remaining fish from stock and follow some of the serving suggestions listed below.

Notes, Tips and Suggestions

For those who find it difficult to cook anything with a head or face on it, varieties like Dory, Tilapia or Halibut which have been boned and cut into portions may be alternative options and are readily available prepackaged and frozen.
Thicker pieces are better for this recipe as thinner cuts will probably break apart in the cooking process.
If no fresh or canned tomatoes are available substitute approximately ¼ cup tomato puree.
If purchasing fresh fish from a fish market look for clear eyes, moist not dried out skin and a fresh, not fishy smell. For a few extra pennies per pound most markets will be more than happy to clean it for you removing the scales, fins and inner organs.
Before cooking, just wash the fish in cold, salted water and drain well.

Serving Suggestions

The addition of some fine chopped noodles to the stock also known as” filini” translated “little strings” makes a great first course.

The cooked salmon can also be broken into chunks and added to the soup and noodle bowl.

The fish can be served with a salad on the side and the addition of a few slices of garlic bread takes care of the second course.

Stuffed Mussels

2009-11-06T04:10:00.000-08:00

There are so many ways to prepare mussels but stuffing and adding them to a freshly made pot of Marinara Sauce is certainly one of my favourite ways of preparing them.

These were always a hit with my kids while growing up mainly because the actual mussel meat was hidden by the soft, tasty bread crumb, cheese and egg filling. This made them more appealing to eat since they didn’t have to face the interesting look of the mussel itself. The sauce in which the mussels are cooked is amazingly fragrant and great served on linguine or spaghetti

Although mussels can be found all over the world, two varieties are most commonly found on the market. The blue mussel, also called the black or Mediterranean mussel is found along the cool waters of the Atlantic coast and seems to be more readily available.

The second variety is the New Zealand green-lipped mussel also known as the green or green shelled mussel. I have never knowingly come across this variety but it would be interesting to compare the tastes.

My personal preference is mussels harvested from Prince Edward Island but no matter which variety you are cooking with freshness is a must.

As for any variety of fish or shell fish, mussels should smell fresh not fishy and should be consumed as soon as possible after purchase.
Same day consumption is preferable and I don’t recommend keeping them for more than one day before cooking.

I remember my father bringing home mussels that had rougher looking thicker shells with other small shell fish growing on them. These had a very rustic look and were probably harvested from the wild. Cultivated mussels have darker, thinner shells , a very clean appearance and are much easier to wash and open.

This is probably the first time this recipe has been documented and I have done my best to assign measurements to the ingredients used.

Stuffed Mussels

15 to 20 medium size mussels
2 slices soft bread (coarsely grated to make large fluffy crumbs)
1/2 cup grated cheese (Parmigiano or Crotonese)
2 eggs
2 tablespoons fresh chopped Italian parsley
salt and pepper to taste

Preparing the Mussels

Remove mussels from the net bag and wash in slightly salted water, place in colander to drain.
Remove beard from the side of the mussel by pulling it towards the front end of the mussel.
Insert clam knife into the side of mussel and slide knife away from the hinged end until it partially opens. Be careful not to detach the two sides of the shell. Set aside.

Stuffing the Mussels

Beat eggs with a fork until fluffy. Add cheese, bread crumbs, parsley, salt and pepper and blend well.
With a teaspoon or pastry bag fitted with a plain round tip fill each mussel ¾ full of stuffing. Set aside.

Cooking and Serving the Mussels

Prepare Marinara Sauce and cook for about 20 minutes.
Add prepared mussels to the sauce, spoon some sauce over each mussel and cook for approximately 10 more minutes or until stuffing sets. (firm to the touch)
Remove mussels onto a serving dish and serve remaining sauce over linguine or spaghetti.

Notes, Tips and Suggestions

Although slices of white bread were originally used in this recipe, whole wheat and even oat bran bread are good choices, better still use your favourite variety of soft bread.
Use soft bread crumbs not dry, this ensures a very soft textured stuffing.
For best results in grating soft bread freeze the slices first.
After opening mussels drain any excess water to prevent a watery Marinara Sauce.
After mussels are cooked you can remove the top shell and serve them on the half shell instead.
These also make great little appetizers.
If mussels are not used the same day as purchased, place in a bowl, cover with a wet tea towel and pack some ice on top. Refrigerate until ready to use.

Happy as a Clam…But Safety First

Opening or shucking any clam, mussel or oyster for that matter can be very dangerous if the proper tool is not used.

The clam knife, also known as a shell fish knife or shucking knife makes the process easier and definitely safer.
This tool is strong and has no sharp or cutting edges unlike regular kitchen knives.

The one I own was given to me by my father many years ago and as you can see is well worn.
A little research revealed that it's headed for the museum.

More modern and well designed knives are available at Williams-Sonoma and Bed Bath and Beyond should you want to add one to your kitchen tool drawer.

It's a good idea to invest in this tool if you plan to open a few shell fish.

Gone Fishing

2009-10-27T15:52:00.000-07:00

My father was born in Bari, a picturesque city situated on the Mediterranean coast of Italy.

He would often tell us many exciting tales of the deep sea fishing adventures he experienced during his younger days.

His love of fishing was only surpassed by the love for any kind of fish that would end up on his plate.

After immigrating to Canada you would think that his fishing days on the Mediterranean would become a distant memory. On the contrary, several years later he became very good friends with the owner of a fish market. There he spent countless hours helping out just for the love of it.

Because of this connection with the owner there was always an abundance of many varieties of fish and shellfish on our dinner table.

My father always knew the best way to prepare every kind of fish he brought home and my mother was always ready to cook it up.

During that time we were witness to some pretty strange looking creatures from the deep.

Octopus, squid, shark and skate were only a few varieties we enjoyed not to mention razor clams, conch and sea urchins that made dinner time very interesting.

We have enjoyed many of these dishes in my own family throughout the years. No written recipes for these either. The ingredients and method of preparation were just ingrained into us by watching, listening and enjoying.

The next few posts are dedicated to my father who introduced us, taught us how to prepare and encouraged us to enjoy all that the sea has to offer.

The following recipe for Shrimp Fried Rice is definitely not one that we enjoyed while growing up.

I found this simple recipe in a rather large cook book titled The New World Encyclopedia of Cooking, a fitting title as I entered the ”new world” of being responsible for the daily preparation of dinner. During my newly married years this recipe was one of my first attempts at cooking fish.

The recipe looked simple enough to try out and has become another “tested and true” recipe that I have turned to for many years.

As the years have gone by I've become more adventurous in preparing some of the fish dishes that I enjoyed while living at home.

Shrimp Fried Rice

½ cup long grain rice
1 pound fresh or frozen shrimp
½ cup chopped onion
4 tablespoons corn or peanut oil
2 to 3 tablespoons soy sauce
freshly ground black pepper to taste
thinly sliced scallions or chives for garnish (optional)

Cook rice until tender, drain and refrigerate (chilling prevents rice from sticking to skillet during frying process.)
Clean, devein if necessary and cut shrimp into pieces.
In a heavy 10 inch skillet heat oil and add chopped onion, sauté until slightly softened.
Add shrimp and cook about 2 minutes until barely cooked (don’t overcook.)
Mix in the chilled rice and soy sauce, add pepper.
Cook over low heat for about 5 minutes stirring occasionally with a fork to keep rice kernels intact.
Makes 2 to 3 servings.

Notes, Tips and Suggestions

I have made this recipe without soy sauce and it was just as good. If you omit the soy sauce remember to add salt to taste and a couple of tablespoons water to keep the rice moist.
Size 21 to 25 shrimp per pound work well cutting each shrimp into 3 pieces. If you use smaller size shrimp no need to cut them up.
My favourite variety of shrimp are the frozen zipper back Black Tiger. These are very tasty and have already been deveined. Just defrost in slightly salted cold water, peel and cut up.
Rice can be cooked earlier on in the day since it will be refrigerated before use.
Recipe can be doubled or tripled to feed a larger crowd.

An Unexpected Reunion...Let's Have Some Coffee Cake!

2009-10-22T03:57:00.000-07:00

During my “gainfully employed” years an elderly co-worker gave me several recipe booklets that had belonged to his mother. It was no secret that I was really interested in baking and probably not having anyone else to pass them on to decided that I could make some use of them.

A recipe for “Daisy Coffee Cake” immediately caught my eye and I decided to try it out even though it involved using yeast. I have to admit that I wasn’t as comfortable using yeast as I am now and I think this recipe gets major credit for helping me get over any fear I may have had.

I had much success in making this coffee cake and made it often but I guess not often enough to remember the exact measurements of ingredients in the recipe.

One day I decided to bake a couple of coffee cakes but couldn’t find the recipe booklet and to this day I don’t know what happened to it.

After days and months of searching and even contacting the company who advertised their brand of butter in the recipe, all my efforts were unsuccessful.

Years later, while having a phone conversation with my sister she began telling me of a recipe she had come across in a magazine.

I admit I was just half listening to her until the ingredients she was listing began to sound very familiar. At this point she was totally unaware of the recipe I had lost years ago.

I suddenly interrupted her and cried out “That’s my recipe!”
After some explaining I grabbed a pen and paper and made sure to document the recipe before anything else happened to it.

What a feeling, it was just like being reunited with a long lost friend!

Daisy Coffee Cake

1 tablespoon active dry yeast
¼ cup warm water plus one teaspoon sugar
2 large eggs
¼ cup granulated sugar
½ cup sour cream
½ cup butter (measure, then melt)
1 teaspoon salt
2 ¾ to 3 cups all purpose flour
coconut for sprinkling over top

Filling
½ cup coconut
½ cup sugar
2 teaspoons finely grated orange zest

Soften yeast in the ¼ cup water and 1 teaspoon sugar.
In a bowl combine eggs, sugar, sour cream salt and 6 tablespoons of the melted butter.
Add the dissolved yeast and stir.
Stir in 2 ¾ cups flour then knead in as much of the rest of the flour to make a soft dough then knead for a few minutes until a smooth and elastic dough forms.
Place in a greased bowl and let rise in a warm place for 1 ½ hours.
Punch dough down, divide in half and let rest for 10 minutes.
With rolling pin roll into two 12 inch circles, brush with remaining melted butter.
Combine ingredients for the filling and spread over the two circles.
Cut each circle into 12 equal wedges then roll each wedge into a crescent.
Grease two 8 inch round pans
Place 2 of the crescents in the middle of the pan and arrange the remaining 10 crescents around the pan. Repeat with the second circle of dough.
Cover and let rise for 30 minutes.
Bake in a preheated 350 degree F. oven for 25 to 30 minutes.
Remove from oven and cool on wire cooling rack. While still warm, brush top with glaze and sprinkle with coconut.

Glaze
½ cup sugar
½ cup sour cream
¼ cup orange juice
¼ cup butter

Combine all ingredients for glaze in a small saucepan.
Stir over medium heat until sugar dissolves.
Bring mixture to a boil and boil 3 minutes stirring constantly.
Remove pan from stove and cool down for a few minutes.

Notes, Tips and Suggestions

If top of coffee cake starts to brown too soon, cover loosely with foil during last 5 to 10 minutes of baking.
The recipe for the glaze makes a generous amount. I usually cut the recipe in half and find that it’s enough. I suggest you make the full amount the first time then decide for yourself.
These coffee cakes freeze very well and taste great warmed up.

Apple Rolled Oat Squares

2009-10-15T15:31:00.000-07:00

A trip to the apple orchard this past week end proved to be most enjoyable and educational since I was introduced to a variety of apple that I had never tasted before nor even heard of.

It was great to see so many come out with their small children and experience the most beautiful sight of fruit laden apple trees. Hopefully, this sight will confirm the fact to these children that that apples don't grow on grocery displays.

In the past it was common to see bus loads of children taking trips to the apple orchard, unfortunately this event seems to be on the decline.

At first I was a little disappointed to find out that the season was over for the Macintosh, my favourite apple. In my last post I commented on what I thought was the perfect combination of Macintosh and Granny Smith for apple pies and was hoping to pick some.

The Spencer variety however may quickly become the "apple of my eye” and take the place of the Macintosh. I don’t recall coming across this variety in any grocery store I frequent but will definitely be on the look out for them in the future.

One bite from this apple was all it took. It was sweet and juicy and the taste reminded me of a Macintosh but unlike the Macintosh was firm and definitely crisper.

A little research revealed the Spencer variety to be a cross between a Macintosh and a Golden Delicious. No wonder I found it to be so good!

I tried a combination of Spencer and Cortland apples for our Thanksgiving Apple Pie and it was extra good! Apparently, the Cortland variety is also an offspring of the Macintosh.

It’s also good to know that the Cortland as well as the Spencer do well in fruit salads and fruit platters since they don’t brown too quickly when cut and exposed to the air. I will have to try using these apples for Apple Crisp before they’re all gone.

Apple Rolled Oat Squares are a “portable” apple crisp. Except for the small amount of baking soda in the recipe, all the other ingredients are the same as for a traditional Apple Crisp.

I’ve always used Macintosh apples in these squares but the Spencer is a great substitute.

This dessert has been a favourite lunch bag treat for many years!

Apple Rolled Oat Squares
1 ½ cups all purpose flour
¼ teaspoon baking soda
¼ teaspoons salt
1cup firmly packed brown sugar
1 ½ cups rolled oats (quick cooking)
¾ cups butter or hard margarine

Filling
2 large apples (peeled, cored and thinly sliced)
3 tablespoons melted butter
1 teaspoon cinnamon
¼ teaspoon finely grated lemon peel

Sift flour, soda and salt into a bowl, mix in brown sugar and oats.
Using a pastry blender, blend butter in until mixture is crumbly.
Press half the mixture into bottom of a well greased 9x9 inch square pan.
Combine filling ingredients and toss to coat apple slices evenly.
Spread apples over base and sprinkle remaining crumbs over the apples evenly.
Press down gently.
Bake in preheated 375 degree oven for 35 to 40 minutes until top is golden and apples are tender.
Cool in pan on a cooling rack and cut into squares, store in airtight container.

Notes, Tips and Suggestions

If using these squares as an addition to a cookie tray, a light dusting of confectioner’s sugar on top dresses them up for the occasion.
These squares actually taste better when eaten the day after they are made and can also be frozen successfully.
Mix a batch of these ingredients when you have a few spare minutes, place into a zip lock bag and refrigerate. When you're ready to make the squares you only have to prepare the apples, assemble and bake. This idea works for Apple Crisp topping as well.

Apple Pie

2009-10-07T12:40:00.000-07:00

I don’t think I’ve ever followed a written recipe to make apple pie. The ingredients are simple and for the most part depends on individual taste.

One thing is for sure, once you've tasted a home made apple pie nothing else will measure up.

Some like their apple pie bursting with apples while others prefer a minimal amount of filling. Some like it sweet; some like it on the tart side and the texture of the filling either mushy or chunky is all a matter of preference.

One thing we may all agree on is that this pie requires a perfect crust. Light, flaky and golden are the right adjectives that come to mind.

I use to be so meticulous in crimping the edges of the pie crust to perfection but in the last few years have come to appreciate a more rustic look in the finishing touches.

A combination of apples like Granny Smith and Macintosh makes a perfect filling that pleases most. The Macintosh breaks down in baking while the Granny Smith retains a more firm texture. Together, I believe they make a perfect combination in a pie.

I’ve made more apple pies than I care to count; it has always been a family favourite. A scoop of Simply Vanilla Ice Cream crowns this dessert like nothing else, except for using fresh harvest apples of course!

Apple Pie

6 Macintosh apples
3 Granny Smith apples
(depending on size of apples use more or less as required)
1/3 to ½ cup granulated sugar
1 ½ to 2 teaspoons ground cinnamon
2 teaspoons corn starch

In a small bowl blend sugar, cinnamon and corn starch, set aside
Peel, core and slice apples (about ½ inch thickness, thicker for chunkier texture)
Place apples into a bowl and add sugar mixture, toss until well coated.
Roll out bottom pastry dough large enough to hang about 2 inches over sides of pan.
Place the apples into the bottom crust.
Roll out top dough just large enough to cover the apples and place on top.
Brush water all over top crust then bring bottom crust over top crust making necessary folds in the dough to seal the apples in.
Sprinkle a generous amount of sugar over top of pie.
Flute by making several cuts on top pie crust to allow steam to escape
Bake in a preheated 375degree oven until golden brown.
Cool on a wire rack.

Notes, Tips and Suggestions

I was taught to make the top pastry larger, tuck it under the bottom pastry then crimp the edges. Instead, placing the larger crust on the bottom and folding it over the top crust not only gives you a great rustic look but also helps prevent the juices from escaping and making a mess in your oven.
To ensure a golden bottom crust, place pie on the lower rack for about 20 minutes at the beginning of baking. Then place on middle rack until top is golden.
Dark metal and glass pans give you a golden bottom crust. Aluminum pans reflect the heat and less browning occurs.
Instead of brushing water over top crust, milk or lemon-lime soda works well.
If edges of pie are browning too quickly a strip of aluminum foil wrapped around the edges helps prevent burning.

Pie Crust

1 ½ cups all- purpose flour
¼ teaspoon salt
½ cup vegetable shortening
5 tablespoons ice cold water

Place flour into a bowl and add salt.
Add vegetable shortening and blend in with pastry blender until shortening becomes the size of small peas.
Add water one tablespoon at a time mixing it in with a fork before adding the next tablespoon.
Flatten the mixture with the palm of your hand until it begins sticking together then fold the mixture in half, flatten with hand again and repeat the folding over and flattening until it forms a dough ((fold over 4 to 5 times.)
Place the dough on a lightly floured surface or pastry cloth.
Cut into 2 pieces making one piece a little larger for the bottom crust.
Shape each piece of dough into a round ball then flatten with hand.
With a lightly floured or stockinet covered rolling pin, begin at the center of the dough and roll outward, make a quarter turn with the dough and repeat rolling from the center until it is large enough to cover and hang over pie plate by 2 inches.
Roll remaining dough in the same manner until large enough to cover the filling.

Notes, Tips and Suggestions

Folding over of the dough is the same process used when making puff pastry. The shortening becomes layers between the flour and makes for a flaky texture.
Make sure to use ice-cold water, this will keep the shortening cold, again resulting in a flaky crust.
If you plan to make a pie within a few days, make and roll out the dough required and refrigerate up to 3 days. Filling and baking is all you have left to do. The dough will be very cold making it perfect for a great crust.
For easy transferring of crust to pie plate, fold rolled dough half way over the rolling pin then transfer to pie plate and unfold.

Blending In

Unless you are using a food processor to make your dough the pastry blender is a must have tool.
It successfully blends the shortening into the flour uniformly and very quickly.

Pastry Apparel

Using a lightly floured pastry cloth makes rolling out the dough really easy with no extra addition of flour that can result in tough dough. No fear of sticking when using this cloth.
The stockinet over the rolling pin serves the same purpose, less flour used and a no stick performance.
Should you not have these tools on hand, rolling the dough between 2 lightly floured sheets of wax paper is the next best thing.

The Apple...Any Way You Slice It

2009-10-02T12:37:00.000-07:00

Facts and myths on the history of the apple made for a very interesting read about this very popular fruit.

The unnamed fruit in Genesis has traditionally been considered an apple, the symbol of temptation.

In Greek mythology, the golden apple of discord brought about the Trojan War and consequently the fall of Troy.

Snow White’s stepmother used an apple to poison her and Isaac Newton’s legendary inspiration was a falling apple.

I may be stretching things, but it is certainly interesting to note that apples are harvested in the fall and this common thread seems to run through the apple’s history.

The “fall” of man, the “fall” of Troy, Snow White “falling” asleep and the “falling” of Newton's apple. Perhaps only coincidence?

Personally, I could “fall” for the dozens of varieties of apples available today. They’re all called apples but the colour, taste and texture of the different varieties could very well classify each as a distinctly unique fruit.

The apple tree itself has evolved from tall towering giants, (like the one in our back yard, unfortunately all tree and no apples) to dwarf trees and even trees that look like large vines. This makes apple picking easier and safer as it may prevent a bad “fall” from trying to pick the apples on the branches of very tall trees (now I'm stretching it).

Apple picking on a crisp, sunny October day has a way of making pleasurable, lasting memories.

It reminds me of all the school trips to the apple orchard I went on with my children and the excitement when their class helped turn those beautiful apples into a tasty apple sauce for snack time.

A basket or bushel of freshly harvested apples is a beautiful picture of autumn. The pages of many recipe books are filled with apple recipes that could keep us cooking and baking an entire lifetime.

I love hand written recipes and some of my favourite are those that were given to me in the person’s own handwriting.

A co-worker wrote down this recipe for Apple Cake for me many years ago. She didn’t have many friends in the company we worked for and was mistreated by many. We became good friends and one day she brought a piece of this apple cake for me.

It was so good that I asked her for the recipe. She told me that it was strictly a family recipe but would make an exception and allow me to have it.

I hardly remember any other co-workers during those years but every time I make this cake I remember Sara and the years I had the privilege of being her friend.

I’ve come across similar recipes but this one is very special to me and I have been making it for 30 years. If this isn’t “tested and true” nothing is.

If I could ask her, I’m sure she wouldn’t mind if I passed the recipe on to you.

Apple Cake

2 eggs
1 cup granulated sugar
1 teaspoon vanilla
½ cup vegetable oil
1/3 cup orange juice
1½ cups flour
¼ teaspoon salt
2 teaspoons baking powder
2 medium size apples peeled and thinly sliced

Filling

2 apples peeled and thinly sliced
¼ cup granulated sugar
2 teaspoons cinnamon

Grease a 9x9x2 inch square baking pan.
Mix apple slices sugar and cinnamon in a bowl and set aside.
Sift together flour, baking powder and salt, set aside.
In a medium bowl beat eggs and vanilla then slowly add sugar and continue beating until light and fluffy.
Slowly beat in oil.
Beginning and ending with the dry ingredients, add to egg mixture alternately with the orange juice until batter is smooth.
Spoon 2/3 of the batter into pan. Place a layer of apple filling on top of the batter then spread remaining batter over the apples.
Bake in a preheated 350degree oven for 40 to 45 minutes until golden brown in colour.
Remove from oven place on cooling rack and cool inside the pan.
When cooled, sift icing sugar over top and cut into squares or rectangles.

Notes, Tips and Suggestions

To prevent the bottom of cake from browning too quickly, place a sheet of foil wrap on the bottom rack after the fist 20 minutes of baking.
Set oven at 325 degrees if using a glass pan.
Slice apple very thinly for best results and a single layer works best.
Macintosh or Golden Delicious apples work well in this recipe.
For an attractive presentation place each piece of cake in a paper muffin cup.
This cake is best eaten the day it’s made, refrigerate any leftovers loosely covered.

Appealing Device

When you need to prepare a lot of apples this tool does the job very neatly and with minimum waste.

Just crank the handle and it peels, cores and slices.

Cored and Wedged

One downward motion makes coring and cutting the apple into equal size wedges simple.

Spend a little extra and buy a good quality tool. Apples can be very hard and I had to replace two before I purchased this one.

The larger handles make it easier to use.

Marinara Sauce

2009-09-25T15:25:00.000-07:00

Marinara is an Italian seafood sauce that takes its name from the Italian word "marinaio" meaning sailor. This sauce is traditionally made with garlic and herbs that makes it perfect for the addition of seafood.

When made with fish it’s usually served over linguine, spaghetti or capellini pasta as well as rice.

A modern marinara is a light vegetarian sauce of tomato, onion, garlic, basil and oregano and is often used on pasta and also meat dishes like veal parmigiano.

This sauce can also be used in pasta dishes where vegetables such as green beans or broccoli have been added.

Store bought pasta is basically made from the same ingredients and differ only in shapes and sizes. However if you were brought up in a traditional Italian home you were taught which pasta shape and size complimented which type of sauce…no exceptions and no questions if you please.

For the most part I have to agree with this pasta/sauce rule that has probably stood for centuries but I find a simple tasty Marinara Sauce compliments any shape and size of pasta.

Because there is no meat added to this sauce the cooking time is shorter. If adding fish to the sauce, it can be added a few minutes before it's ready to prevent overcooking the fish.

Clams in Marinara Sauce

4 to 5 cups tomato sauce ( puree)
2 to 3 cloves of garlic
splash of oil (I prefer corn oil)
salt and pepper to taste
basil (fresh or dry)
fresh parsley
12 to 15 Cherrystone Clams

Heat oil in pan
Crush or finely mince garlic add to hot oil and saute until golden.
Add tomato puree, salt, pepper, parsley and dry basil if using and bring up to a boil.
Lower heat and simmer for 30 to 35 minutes
If using fresh basil add it just a few minutes before end of cooking time to preserve its flavour.
Add the clams and when they open the sauce is ready.

Notes, Tips and Suggestions

Be careful not to burn the garlic as it becomes very bitter and gives the sauce a bitter taste. If by chance you burn it, throw it out and start over.
I have used marinara sauce, mozzarella and grated parmigiano cheese to layer between lasagna noodles. After baking, plate the lasagna and crown each serving with sautéed shrimp then a generous amount of MarinaraSauce over the shrimp. This makes a great seafood lasagna.
When adding fish to the Marinara Sauce add at the very end of cooking. Most fish takes very little time to cook and remember that even if you turn off the heat and remove it from the burner the heat of the sauce will continue to cook the fish.
If adding shellfish, make sure to scrub the shells before using. In the case of clams soak them overnight in salted water to remove any sand particles that may be inside. Drain well and add to the sauce.
Little Neck, also known as Sauce Clams are also a good choice.

The Art of Pressing and Rolling

Fresh garlic can be sliced, crushed and minced but if you prefer to experience only the taste and not the texture I found the garlic press to do the best job.

The garlic press also helps better release the natural oils and flavour of the garlic.

From experience I’ve found that the press with little teeth that crush the garlic through small holes doesn’t last very long.

If the teeth do not directly align themselves into the holes, repeated use causes damage to the press.

The press with small holes and a flat plate that presses the garlic through works best and wears well also.

Fresh garlic is hard to peel especially if you’re in a hurry. Placing a few cloves into the rubber cylinder and a quick roll with your hand does a quick and neat job of peeling the garlic.

Both tools are rather inexpensive to buy and make the preparation of garlic an easy task.

A Sunday Tradition

2009-09-18T17:34:00.000-07:00

It remains a mystery how the same ingredients can be used to make a traditional tomato sauce yet result in such a distinctive taste difference when made by individual cooks.

I learned to make a traditional meat sauce from my mother who no doubt learned to make it from her mother. Our sauces, though both very tasty have never tasted the same.

Perhaps it’s because again there’s no exact measurement of ingredients. The main ingredients are basic in each individual recipe but the addition of spices, oils, garlic, onion and various meats are at the cook’s discretion. Cooking time and method of preparation could also be a contributing factor.

Recipes that have been passed down through the generations have a tendency to evolve into an individual’s signature recipe.

In the Italian culture Sunday pasta with a good meat sauce also known as ragu, has been traditional fare for generations.

No one ever had to ask what was for dinner on a Sunday. There was never a worry on what to prepare and no one ever complained that it was pasta and sauce…again.

Since Sunday mornings were always a busy time getting ready for church the meat sauce was prepared the day before.

Upon returning home, we warmed up the sauce, cooked the pasta, tossed the salad and sat down to a good family dinner.

I naturally adopted this tradition for my own family and we have enjoyed many years of Sunday pasta and sauce.

Even though most of the kids have moved away this tradition lives on as they return each week for Sunday dinner. It remains to be seen if this tradition will last another generation or become history.

I’m passing my basic recipe for Tomato Meat Sauce on to you but am positive that it won’t taste like mine!

Tomato Meat Sauce

8 to 10 cups tomato sauce (puree)
favourite cut of meat (pork back ribs, veal roll ups, meatballs, Italian sausage etc.) plus small amount of oil for browning
6 tablespoons vegetable oil (for sauce)
salt and pepper to taste
½ teaspoon dried basil (optional)
(if using fresh basil add to pot in the last few minutes of cooking)
1 medium finely chopped cooking onion

Heat a small amount of oil in a skillet, add meat and evenly brown then set aside.
In a large saucepan sauté onion in the 6 tablespoons of oil until softened, add tomato sauce, salt and pepper and bring up to a boil.
Add the browned meat, bring up to a boil again then reduce heat and simmer for approximately 45 to 55 minutes until meat is cooked and sauce thickens.

Notes, Tips and Suggestions

This recipe serves about 8 people but it can be halved or doubled.
If adding meatballs to the sauce browning is optional. I add them without browning.
For those who dislike finding pieces of onion in the sauce (like my kids) coarsely grating the onion instead of chopping will ensure it blends right into the sauce.
Some traditional sauce recipes instruct you to cook the sauce to death (hours and hours). I believe that once the meat is cooked it’s ready and the sauce retains a fresh tomato taste.
In my opinion overcooking destroys a lot of taste and leaves you with more of a tomato paste than a sauce.
If the sauce is not to be used the same day cool it down quickly by placing the pot in a sink filled with cold water then refrigerate. This helps preserve the flavour and keeps the food safe for eating.

A Special “Meating” of Ingredients

Almost everyone likes meatballs. The right combination of meat and a few other flavourful ingredients makes for a tender, tasty addition to any tomato sauce.

The mystery continues concerning meatballs as with recipes for tomato sauce.
Somehow each traditional recipe is as unique as the person making them.

I’ve included the recipe that I use although up to this point I have never made them with exact measurements. Measurements have been added as a guideline only so feel free to experiment and come up with your own recipe

Meatballs

1 pound each of medium ground veal and pork or 2 pounds of either meat
( a combination of any favourite ground meat can be used)
½ cup finely grated Parmigiano, Romano or Crotonese cheese
2 eggs (well beaten)
1/3 cup dry bread crumbs
salt and pepper to taste
3 tablespoons chopped fresh Italian parsley

Place all ingredients in a large bowl and with hands mix them together thoroughly.
Don’t handle too much or meatballs will be tough.
Spoon or scoop out enough mixture to make a medium size meatball.
Roll mixture with palms of hands to form a round ball.
Makes approximately 25 meatballs depending on size made.
If fresh not previously frozen meat is used these freeze very well.
Place them on a baking sheet lined with plastic wrap, cover with another sheet of wrap and freeze until solid.
Transfer into a zip lock bag and store in freezer until ready to use.
These can be thawed, browned and added to the sauce as above or added directly to the sauce in the frozen state without browning.

Meatballs accompany many pasta dishes but they do make some good meatball submarine sandwiches.
A bowl of meatballs in a pool of rich tomato sauce accompanied by a fresh ciabatta loaf or garlic bread makes for a great dipping experience!

Veal or Beef Braciole
(Roulades or Roll Ups)

thin slices of beef round or veal scaloppini
thinly sliced prosciutto cotto or pancetta
fresh finely chopped parsley
grated Parmigiano or Romano cheese
finely minced garlic (optional)
salt and pepper to taste

Lay meat on a flat surface, fill with remaining ingredients and roll up tightly.
Place meat onto a piece of plastic wrap and roll up tightly.
Take both ends of the plastic wrap and in a forward motion spin until meat roll takes n a cylindrical shape.
Unroll plastic wrap and insert 2 to 3 toothpicks to secure.
Brown in a small amount of vegetable oil and add to the sauce.
Remove toothpicks before serving.

Preserving Tradition

2009-09-14T05:48:00.000-07:00

Autumn is my favourite time of year. The sights, sounds and smells of the season bring back many wonderful memories especially those of harvest time.

I have many memories of my mother hard at work preserving tomatoes, eggplant and peppers among other vegetables and fruit harvested in the fall.

During this season it wasn’t an uncommon sight to see up to fifteen bushels of perfectly ripened tomatoes lined up on the garage floor. A few bushels of deep purple eggplant and brightly coloured peppers contrasted the sea of bright red tomatoes.

Of course this sight always meant a lot of work but the fruit of our labour was captured in rows of jars and bottles that filled the shelves of our cool cellar or better known as the pantry.

The coming winter never looked so good!

Making a year supply of tomato sauce has always been a family affair and my own family has been able to continue the tradition. Even the kids have designated duties on tomato sauce day. However, as they get older, there is always some good reason why they can't be present to help.

But each year we always manage to conscript at least a few family members which always lightens the load and definitely increases the fun.

The whole process requires some organization, a full days work and a few days of putting everything back in order.

Having the right tools and the ingenuity to invent the tools you lack goes a long way and the word improvisation takes on a whole new meaning.

But somehow at the end of the day when the last jar has been filled and all those once full bushels remain empty, you realize that the day has not just been about preserving tomatoes.

Just as important if not more is the fact that a long standing tradition has been preserved yet another year!

Below, I have included the method of making fresh tomato sauce on a much smaller scale. This can be accomplished in your kitchen with a few simple tools.

What you actually end up with is a wonderful tomato puree that can be used to make tasty tomato sauces by the addition of spices, herbs and even meat or fish.

In my next post I’ll be sure to include some simple sauce recipes that we’ve enjoyed for longer than I can remember.

Fresh Tomato Sauce

In-season tomatoes (Roma or San Marzano)
Fresh parsley and basil (optional)

Wash tomatoes, cut or squash each one with your hand shaking out any seeds.
Place in a large pot and add parsley and basil if using.
Cook on medium heat until softened
Cool then drain any liquid that the tomatoes have rendered.
In small batches process through a food mill to make a rich sauce.

Notes, Tips and Suggestions

Make sure your tomatoes are at their ripest for the best results.
If you don’t own a food mill use a blender instead.
Cook and cool the tomatoes as above. At this point you may remove the peels, however, leaving the skins on will give the sauce a thicker consistency.
Strain sauce through a fine mesh sieve to remove any remaining seeds and traces of peel.

Through the Mill

The food mill is a very useful kitchen tool. Besides using it to make tomato sauce, I’ve used it to make baby food from peaches, pears and apples.

I still like making the applesauce. While the mill removes the apple peels and seeds the sauce takes on an attractive pink blush.

It usually comes with three interchangeable disks that give you a choice of desired texture anything from fine, medium to coarse.

I personally haven’t tried it myself but have it on good authority that the mill doubles as a ricer for potatoes.

If you don’t happen to own either tool this information may help you decide which one is more practical to own.

Twice Baked Potatoes

2009-09-04T03:50:00.000-07:00

Just can’t seem to get potatoes off my mind. I think I could come up with a different potato recipe for each day of the year.

It seems that potatoes get along very well with any kind of meat and fish as well as other vegetables. They don’t do too badly on their own either.

While deciding what dish to prepare for my last potato post it became clear that it had to be something simple, tasty and appealing to the eye. The twice baked potato fits all the requirements mentioned above which made the choice very easy.

This recipe is basic but the possibilities are multiplied by individual tastes and creative ideas.

You can basically add almost any flavour that you please to this recipe, fresh or dried herbs, caramelized onions or different varieties of cheese make it a new taste experience every time you make them.
The addition of cooked ham or bacon makes for an interesting variation.

Twice baked potatoes can be made hours ahead, refrigerated then popped into the oven just before serving. Family and guests alike have always appreciated the royal treatment when one of these creations met their plate.

Twice Baked Potatoes

4 medium size baking potatoes
1 beaten egg (optional)
1/3 cup warm milk (approximately)
salt and pepper to taste
favourite cheese, shredded (optional)
finely chopped fresh herbs like parsley, rosemary etc. (optional)
dry bread crumbs (season if desired)

Wash and dry then rub each potato with vegetable oil. Wrap in foil and bake until tender (approximately 1 hour)
While still hot cut a thin slice off the top.
Scoop out the potato into a bowl being careful not to break through the skin leaving 1/4 inch of potato all around.
Mash or rice potato scooped out potato and season with salt, pepper and herbs of using. Start beating with electric beater while gradually adding warm milk then add beaten egg if using.
Beat until everything is well mixed and the potatoes are light and fluffy, potatoes should be thick not runny.
Use a spoon or pastry bag to fill the potato skins with the mixture.
Place potatoes in a pan and sprinkle with dry bread crumbs.
Bake in a 375 degree oven until golden and crisp, approximately 20 minutes.
Serve hot.

Notes, Tips and Suggestions

If using potatoes with fresh unblemished skin the entire potato is edible. If the skin is tough it will serve as a little bowl, in this case eat only the inside mixture.
Make sure to only use warm milk, cold milk will turn the potatoes into glue.
If using cheese, it can be mixed right into the potato mixture or fill potato skins half full, place some cheese in the center then cover with more potato mixture. This will give you a soft cheesy center after baking.
If egg is omitted increase quantity of milk to about 1/2 cup. Liquid amount may vary depending on the size and dryness of the potatoes, add the milk gradually until right consistency is obtained.

Some Piercing News

You can cut down on the initial baking time of the potato by using stainless steel skewers.
After washing and drying potatoes, pierce the potatoes lengthwise onto the skewers, as many as will fit. Then rub them with the oil, wrap in foil and bake as usual. The skewer gets hot and begins cooking the potato from the inside.

Potato Gnocchi

2009-08-26T18:12:00.000-07:00

Potatoes do find their way into many interesting and tasty dishes and sometimes without getting any recognition or fame they remain incognito.

Unless Potato Gnocchi is homemade or ordered from a restaurant menu, one may not recognize the star ingredient.

Among the many ways Potato Gnocchi are presented they’re often served smothered in a wonderful tomato sauce or tossed in a zesty pesto with plenty of grated cheese. The gnocchi become the little vehicles that carry whatever flavours you may desire.

The various regions of Italy have their own version of the perfect gnocchi. They are made with anything ranging from potatoes, cornmeal, buckwheat, squash, spinach or ricotta cheese. In the more northern regions they are even made with rye bread crumbs.

Other than using potatoes I have also made them with ricotta cheese. These are lighter and less starchy while the potato gnocchi tend to be wonderfully dense and chewy and of course contain more starch.

I have a recipe for squash gnocchi that is patiently waiting in my “Recipes to Try out File.” It’s been there for sometime as I am not particularly fond of squash.

One day soon I hope to be brave enough to try the recipe and decide whether it needs to graduate into the “Tested and True” collection or find its way into another file like “Tested and Trashed.”

I’ve made gnocchi using three different tools. Some may prefer to make gnocchi by rolling strands of dough then cutting or pinching off small pieces of the dough. I prefer the shape of hollow ridged shells.

My first gnocchi were made on a rustic hand made basket that came from Calabria my husband’s hometown in Italy. While on vacation my sister brought back a wooden gnocchi paddle from Alberobello, Italy for me and I also bought a machine that cranks them out by the dozens.

My favourite tool by far is the gnocchi paddle and a fork. When no one else is around I love to sit at the kitchen table, let my mind wander and individually shape each little gnocchi by hand.

Before I know it I’ve made hundreds of little treasures ready to be served for dinner.

Potato Gnocchi

3 medium size potatoes (about 1 pound)
1 ¾ cups all purpose flour

Wash, peel and cut potatoes into quarters.
Cook in salted water until tender (about 20 minutes)
Drain water and shake pan over low heat to dry potatoes off.
Mash or rice potatoes and keep warm.
Measure flour onto a bowl and make a well in the center of the flour.
Add hot mashed potatoes to flour and mix well.
Turn dough out onto a floured surface and knead until smooth and elastic.
Roll out dough to about ¾ inch thickness, cut into ¾ inch wide strips.
With hands roll each strip just to make them cylindrical.
With fingers pinch off 1 inch pieces of dough, place on gnocchi paddle and curl each piece by pressing a fork on the piece of dough and pulling the fork towards you.
Lay the gnocchi on a baking sheet that has been lined with a clean tea towel.
Place pan in freezer until gnocchi are firm then place in freezer bags and store in freezer until ready to use
To cook, bring a large pot of salted water to a boil. Add the gnocchi and stir to make sure they don’t stick.
When gnocchi rise to the top they’re ready, scoop out with a slotted spoon.
Drain well and add your favourite sauce. Makes 4 servings.

Notes, Tips and Suggestions

Even when you want to serve the gnocchi the same day freeze them while still on the tray. This makes them easier to handle and they’re less likely to stick together when you cook them.
Make sure the potatoes are hot when you mix them to the flour, use a rubber spatula at the beginning so you don’t burn your hands.
Dough will be a little sticky but try to use as little extra flour as possible. This will ensure the gnocchi remain tender.
Finely chop your favourite herb and add to the gnocchi dough before shaping for extra flavour.

Tools of the Trade
The basket did a great job making the gnocchi but it was wearing out so I was glad to replace it with the wooden paddle.

As mentioned, the paddle I use was purchased in Italy but I was also able to find one at Golda’s Kitchen in Mississauga Ontario.

The machine makes gnocchi as well as cavatelli pasta. I occasionally use the machine but there’s just something so satisfying about making the gnocchi by hand.

Potato Croquettes

2009-08-18T11:34:00.000-07:00

Occasionally my mother would make Potato Croquettes for us. I eventually realized why it was only occasionally.

Without a standardized recipe the results were hit and miss. Sometimes the croquettes would fall apart and other times they would be rather dry and dense. This was another one of those elusive recipes, the kind that somehow avoided any formal documentation or exact measurement of ingredients.

I admit they are a little time consuming to make but well worth the extra effort.

I’ve never felt at ease making something for which no specific measurements are given. One has to be somewhat adventurous and also resigned to the fact that the probability of unsatisfactory results is high.

One happy day I came across this wonderful little recipe hidden away on the pages of an obscure magazine.

Anxiously I clipped it out and placed it into my “Recipes to Try Out” file. In a very short time the recipe graduated to my “Tried and True” recipe collection.

With great joy I now pass this great little recipe to you, measurements and all!

Potato Croquettes

5 medium size potatoes (boiled and mashed)
2 egg yolks
salt and pepper to taste
1 whole egg (beaten, for dipping)
bread crumbs
oil (for frying)
16 thin strips mozzarella (optional)

Add salt and pepper to mashed potatoes.
Beat in egg yolks with electric mixer.
Spread mixture on floured baking sheet (approximately ¾ inch thick.)
Cool completely.
Cut into 16 equal portions. (If using mozzarella, place a strip lengthwise on each portion)
Totally cover mozzarella strip with potato mixture and roll with hands into a log shape.
Dip into beaten egg then roll in seasoned bread crumbs.
Place on a tray and allow to rest in refrigerator at least 1 hour to set.
Fry until golden, drain on paper towels.

Notes, Tips and Suggestions

If using mozzarella, cut the strips shorter than the potato sections so that you can totally encase it otherwise it will leak out when you fry the croquettes.
I used my favourite Yukon Gold potatoes in this recipe but any starchy, dry variety of potato works well.
It’s not necessary to season the beaten egg for dipping the croquettes into but lightly season the bread crumbs and a little chopped fresh parsley adds some colour and flavour.
These can be made earlier in the day, refrigerated and fried just before serving as they are best served warm.
Make sure oil is hot before frying and don’t leave unattended as these fry up rather quickly, keep turning them until all sides are golden.
Use a metal scraper or spatula to lift potato portions off baking sheet as they will be stuck to the floured pan.

Good Kitchen Help is Not Hard to Find

Instead of mashing potatoes I find that putting them through a potato ricer gives a lump free smoother texture to whatever you're making. (Okay I admit, it’s also a lot of fun to use.)

The scraper is a great tool especially when working with dough. In the Potato Croquette recipe it does a great job lifting the potato portions in one piece from the floured baking sheet.

One Potato, Two Potato, Three Potato...

2009-08-11T13:34:00.000-07:00

Potatoes, what amazing vegetables! You can dress them up, dress them down, fry, bake, boil, roast, mash, rice and steam them and these are only a few ways of preparation.

They've been incorporated into breads, cakes, pancakes, salads, soups and more yet we never seem to tire of them.

And if that’s not enough they also provide an essential ingredient in our recipe for Penne a la Vodka .

There are so many varieties to choose from and depending on what we are preparing there is a potato that’s the right colour, has the right texture and desired starch content for the recipe we choose.

As a young child, I just loved French fries. As a special Saturday night treat, my father would occasionally prepare some fries for my mother and the four of us kids.

He seemed to cut them just the right shape but the real treat was the paper cones he would make to hold the French Fries.

We would each get our own cone and with great enjoyment eat them with our fingers. When we were done eating he would get down on all fours and give each one of us a little pony ride around the kitchen and through the living and dining rooms. Even my mother would get a turn! How’s that for Saturday night entertainment?

To this day, when I eat French fries (with a fork of course) I get the irresistible urge to use my fingers.

Ah, the power of food memories!

In the next few weeks I will share some delicious potato recipes enjoyed by our family. Hopefully, these recipes will make more wonderful food memories!

Baked Potato Fans

4 medium size Yukon Gold potatoes (unpeeled, use potatoes with good skins)
¼ cup melted butter
salt and pepper to taste
2 tablespoons chopped fresh parsley or chives
¼ cup grated cheddar, provolone or any favourite cheese

Scrub potatoes and place lengthwise between 2 wooden dowels or 2 wooden spoon handles to prevent knife from cutting all the way through and cut into thin slices.
Put potatoes into a baking dish and drizzle with butter and season with salt and pepper.
Cover baking dish with foil wrap and bake in a 425 degree F. oven for 45 to 50 minutes.
Remove from oven and sprinkle with cheese.
Bake 10 to 15 minutes longer (uncovered) or until lightly browned and cheese melts.
Sprinkle with fresh herbs.

Notes, Tips and Suggestions

Although Yukon Gold potatoes are great for this recipe any good baking potato works well.
If the potatoes have blemishes or very tough skins it’s better to peel them.
Infuse your favourite herb flavour into the potatoes by adding sprigs of herbs to the roasting pan before baking.
Thyme or rosemary adds wonderful flavour.

Unearthing Some Interesting Potato Facts

Being such a versatile vegetable I would venture to say that most everyone likes at least one potato dish.

When counting calories we may tend to limit our intake of potatoes. I recently came across some information in a food magazine that allowed me to have a greater respect for the potato.

I was surprised to find out that one medium size potato only has 110 calories, is naturally fat free, high in vitamin C and has more potassium than a banana. Now that should make us feel better about eating them.

However, it doesn’t mean we shouldn’t be careful about what we put on or into the potatoes which could become detrimental to a healthy diet.

A Grilling Veggie Tale

2009-08-06T13:15:00.000-07:00

How many times have we been told to eat our veggies?

Besides hearing it continuously from our parents during our early childhood years, as adults we are still hearing it from our doctors, nutritionists and dietitians.

Most of us have a few fond memories of staring into a plate of cooked vegetables and wishing they would magically disappear that we might finally be excused from the table.

Or the countless desserts we forfeited just to be spared the agony of another mouthful of something worse than punishment itself.

I find that new recipes are always popping up on the preparation and presentation of vegetables.

There’s an array of taste preferences ranging from totally raw vegetable dishes to crunchy stir fry to steamed or boiled preparations just to mention a few. Some vegetables are camouflaged by being pureed or mixed into other ingredients. This technique works very well especially with children. The vegetables that some profess to dislike and even hate are devoured with no hesitation.

It would seem that preparation of the many varieties of vegetables has taken on an art form, the bonus being the great nutritional value and sheer pleasure of eating them.

Grilled vegetables are one of our favourites. The taste of the grill, crisp texture and simple dressing is truly enjoyable and a great side to any meat, fish or chicken dish.

Just as enjoyable is a grilled vegetable sandwich toasted in a pannini press.

Grilled Vegetables
You can almost put any variety of vegetable on the grill, these are only a few we have enjoyed. Use any of your favourite vegetables, the possibilities are endless. Then dress them with the light, tasty dressing recipe that follows.

Red, green, orange and yellow peppers
Mushrooms (Button, Oyster, Portobello)
Asparagus
Zucchini
Egg plant
Corn or vegetable oil to coat vegetables
Salt and pepper to taste

Wash and dry off all vegetables. Cut peppers in quarters, any smaller and you will risk losing the pieces through the barbecue grate. ( If desired cut them into smaller pieces after grilling.)
If using button mushrooms use the appropriate barbecue grilling pan to prevent any from jumping into the fire. The larger mushrooms can be placed directly on the grill.
Diagonally slice zucchini into ¼ to ½ inch thickness making slices as long as possible.
Peeling egg plant is optional then also cut into ¼ to ½ inch slices.
Trim asparagus removing the tough woody lower end.
Pour vegetable or corn oil into your hands and rub some onto each piece of vegetable. (this will help prevent vegetables from drying out on the grill, (a little oil goes a long way.)
Grill on high heat until you get those lovely grill marks and vegetables are tender but still crisp, don’t overcook.
Remove from grill, season to taste and while still warm pour dressing over them making sure they are all coated.
These can be eaten right away or stored in the fridge for 4 to 5 days. The longer they absorb the dressing the tastier they will become.

Dressing for Grilled Vegetables
¾ cup olive oil
¼ cup red wine vinegar
1 teaspoon yellow mustard
1 teaspoon salt
¼ teaspoon sugar

Place olive oil, red wine vinegar, yellow mustard, salt, pepper and sugar in a 500 ml. jar or bottle with a tight fitting lid and shake until very well combined. The mustard will help to emulsify the mixture so the finished product will thicken somewhat.
Add to your grilled vegetables.
Makes 8 ounces of dressing.

Notes Tips and Suggestions

This dressing also works well on any salad greens
For tasty crostini appetizers as in the recipe for Zucchini Crostini, after grilling and before dressing the vegetables chop them into approximately ½ inch pieces.
Mix all the vegetables together and add dressing.
Before serving, drain well and spoon onto the prepared crostini.

Meet the Press
I love my pannini press and use it regularly. Besides toasting bread for crostini and grilling sandwiches you can also use it to grill your vegetables if you don’t have a barbecue.

If you don’t own a press and are thinking about investing in one, preferably choose one with the cooking surface that looks like a grill and not one with a flat cooking surface. This will give you those grill marks that make the bread or vegetables so appealing.

Again, it’s all about eating with your eyes first!

Simply Vanilla Ice Cream

2009-08-01T10:14:00.000-07:00

Even though we’re living in the age of microwaves, fast food and the availability of many instant foods, nothing can rush the process that a vanilla bean endures before it reaches our kitchens and added to our favourite recipes.

Each time I need to purchase vanilla beans I hesitate because of the cost. But then I remind myself of the time, work and care that goes into the growing and processing of nature’s wonderful little gift to us. I was surprised to find out that vanilla is the second most expensive spice after saffron.

Though it is referred to as a bean it is actually the seed of a vine from the orchid family.
When all is said and done and keeping in mind that it must be hand pollinated, it may take between nine to ten months before this fragrant bean is ready to be sold on the market.

Even though Mexican vanilla is the most highly prized, I find the Madagascar Bourbon varieties of both vanilla extract and bean to be intensely fragrant and flavourful. They also seem to be more readily available in the bulk food and grocery stores as I have yet to come across any Mexican vanilla myself.

This Vanilla Ice Cream recipe uses one whole vanilla bean and only natural ingredients and I especially like the fact that no eggs are used in the preparation.

It does however require the use of an Ice Cream Machine but the resulting creamy texture and exquisite taste far outweighs the extra effort required in making it.

Simply Vanilla Ice Cream

2 cups half and half (10% cream)
1 cup whipping cream (35% cream)
¾ cup granulated sugar
1 vanilla bean

Split vanilla bean in half and scrape out seeds.
Add vanilla seeds and hull to remaining ingredients and place in a medium saucepan.
Place over medium heat and stir occasionally until mixture reaches 170 degrees F.
If you don’t have a thermometer heat mixture until you see a bubble hit the surface.
Do not allow to boil, remove from heat and cool slightly.
Place in an airtight container and refrigerate overnight.
Remove vanilla bean hull and freeze mixture per manufacturer’s directions of your ice cream maker
Place prepared ice cream in a covered container and freeze at least 1 hour before serving.
Makes 1 quart of ice cream

Notes, Tips and Suggestions

Remember to place Ice Cream Machine canister in the freezer the night before or at least 15 hours before you want to use it.
Don’t throw the vanilla bean hull away, wash and dry it and add to ¾ cups granulated sugar and in a few days you will have vanilla sugar for your next batch of ice cream.
Remove ice cream from freezer a few minutes before serving to soften slightly.
This ice cream is especially good when served with homemade apple, peach or cherry pie.

Make a Good Investment…Yummy Dividends Will Follow

I don’t think owning an Ice Cream Machine ranks high on the kitchen utensil priority list but if you enjoy really good frozen treats the investment is truly worth while.

Some planning is required when using the machine as the canister must be placed in the freezer over night and the mixture must be made the day ahead and refrigerated overnight for best results.

The actual time it takes to make the ice cream or any other frozen dessert ranges between 20 to 30 minutes depending on what you’re making.

The ice cream Machine can be used year round so you’re not investing in something that can only be used during the summer months. Ice cream is yummy no matter what season.

I recently became aware that Kitchen Aid has Ice Cream Machine accessories available to attach onto their Kitchen Aid mixer. If you are considering purchasing an Ice cream Machine and own a Kitchen Aid mixer it would be a good idea to check out this option first.

Amaretto Biscuit Tortoni

2009-07-23T04:49:00.000-07:00

Tortoni is a great frozen dessert to serve after any large meal. There always seems to be room for this light tasty dessert and I don’t recall anyone passing up a serving no matter how full they were.

I’ve made recipes that include Coffee, Chocolate Biscuit and the traditional Amaretto Biscuit flavoured tortoni that have been enjoyed by many over the past years.

You will find that tortoni is relatively easy to prepare and when presented creatively actually looks so much more labour intensive than it really is.

While preparing this post I wondered how this delicious dessert got its name and a quick reference to my trusted Food Dictionary revealed the facts.

This wonderful dessert was created by and named after Signor Tortoni an Italian immigrant during the 1800s. He also ran a popular Parisian eatery and ice cream parlour (also his namesake) that apparently attracted the who’s who of French society.

I’m so glad he shared his recipe!

Amaretto Biscuit Tortoni

¼ cup blanched almonds
2 ounces amaretti (Italian almond cookies about 20)
2 cups 35% cream
1 cup powdered sugar (sift after measuring)
2 tablespoons Amaretto liquor
3 large egg whites
1/8 teaspoon cream of tartar
¼ teaspoon salt

Toast almonds in a 350 degree oven until lightly golden 5 to 7 minutes.
Let cool slightly and place in a food processor or blender until finely ground then transfer to a bowl.
Place cookies in processor and grind fine, add to almonds and mix well. (Reserve 2 tablespoons for topping)
Whip the cream with half the powdered sugar until stiff then fold in the cookie almond mixture and the amaretto liquor.
In a separate bowl beat egg whites, salt and cream of tartar until soft peaks form.
Gradually add the remaining powdered sugar, continue beating until stiff and glossy.
Fold beaten egg whites into whipped cream mixture.
Place 12 paper muffin cups in a muffin tin. With pastry bag or spoon fill cups with tortoni mixture then sprinkle reserved crumbs over top of each one.
Freeze until firm, 5 hours to overnight, remove from muffin tin and store in a tightly covered container in the freezer.
These can be kept in the freezer for up to 3 months and can be served directly from the freezer.

Notes Tips and Suggestions

If you don’t happen to have Amaretto liquor on hand, add 2 tablespoons of brandy or any other neutral tasting liquor plus 1 teaspoon of almond extract.
For long storage, after frozen, wrap individually with plastic wrap and store in tightly covered container in freezer.

Great Tip on a Bag

It's been said that “we eat with our eyes first” and are often attracted to a dish by its presentation. Certainly, if it doesn’t pass “eye inspection” the taste buds may be turned off and we could possibly miss an incredible taste experience!

I’ve found the pastry bag and a few basic tips to be an invaluable tool in my kitchen.

Besides being great for decorating cakes and cookies it helps make the presentation of many foods appealing to the eye and easier to prepare.

These bags come in various sizes and the tips for decorating come in many sizes and decorative shapes. Although disposable bags are available, it’s worth investing in a good quality bag that is washable and will last a very long time.

For those who don’t own one, a good place to start is a 10 or 12 inch pastry bag and a large star and plain tip. These will help you prepare not only desserts but even make the presentation of a dish like twice baked potatoes something to be proud of.

The pastry bag and large star tip makes piping the tortoni into the paper cups so much easier than spooning it in and does wonders for the presentation.

I'm Freezing...Some Wonderful Treats

2009-07-14T06:18:00.000-07:00

I think it would be safe to say that almost everyone enjoys a delicious frozen treat, especially ice cream.

However, I must warn that there are some “frozen desserts” sold in supermarkets that are being disguised as the “real thing.”

Hopefully, you will only be fooled once and take time to read the packaging very carefully before your next purchase. These impostors wear ice cream packaging but upon closer observation one will note the fancy letters on the package that read “frozen dessert” in other words “not ice cream”

Life is too short to deprive yourself of real ice cream. In my opinion it would be better to enjoy one serving of real ice cream than countless portions of a mixture of unknown ingredients.

I’ve made several kinds of frozen treats including cantaloupe sorbet, raspberry semifreddo, lemon, peach and vanilla ice cream, granita and various flavours of tortoni using only all natural ingredients.

Recipes requiring fruit like cantaloupe or peaches are best made when the fruit is in season and the delicious flavours are at their peak.

I thought it wise to do a few posts on frozen treats before the short Canadian summer falls into winter again. However, many of these wonderful treats can be made year round.

I don’t think I remember anything as delicious or exciting as my first taste of a lemon flavoured frozen treat. It didn’t have a trace of cream in it so technically it was not ice cream and perhaps better described as an ice or granita.

After immigrating to Canada in the early 1950’s, our family lived in a rented flat above a furniture store on College Street in Toronto. Even though I was a very young girl at the time some vivid and wonderful memories of our years spent there will always remain. One particular memory came back to my mind as I was preparing this post.

It was a cold winter day and the snow had begun to fall in flakes of such an enormous size unlike I had never seen before.

I remember my mother quickly grabbing a couple of large bowls from the cupboard and taking us out onto the small wooden porch on the back side of the flat. There she placed the bowls on top of the ledge and we watched them quickly fill up with the most beautiful flakes of snow we had ever seen.

We then followed her to the tiny kitchen where she poured a mixture of fresh lemon juice and sugar all over the snow. In those days life just didn’t get any better than that!

Due to present day environmental concerns I don’t suggest you try this recipe. Instead, I have posted the recipe for a tangy refreshing Lemon Ice Cream that everyone enjoys and can’t believe doesn’t require an ice cream machine to make.

Lemon Ice Cream

1 1/4 cups 35% cream (unwhipped)
1 cup milk
1 cup granulated sugar
150 ml fresh squeezed lemon juice (approximately juice of 3 lemons)
finely grated rind of 1 lemon

In a medium size bowl stir well cream, milk and sugar.
Stir in the grated lemon peel.
Cover and freeze at least 5 hours or overnight.
Soften slightly and beat with electric mixer while gradually adding in the lemon juice.
Beat until light and fluffy scraping bowl often.
Spoon mixture into a chilled container, cover and return to freezer.
Freeze at least 3 hours before serving.

Notes Tips and Suggestions

If mixture is frozen overnight it will be very hard. For quicker softening, break mixture up into chunks with a knife or spoon and soften slightly. Then proceed to beat and add lemon juice as above.
Limes also work well in this recipe as well as a combination of lemons and limes.
The wonderful lemon flavour of this ice cream is complimented when topped with a handful of raspberries or blueberries.
Time to get out that ice cream scoop!

Enough Debate...Mangia!

2009-07-07T14:06:00.000-07:00

History books give credit to the Chinese culture for the invention of pasta, or at least spaghetti. Marco Polo gets the credit for bringing it home on his return voyage in 1295.

However, the discovery of some Italian recipe books reveals that there was reference to pasta dishes some twenty years earlier than Marco Polo’s expeditions.

The jury may still be out on this one but if the account giving the Chinese credit be true, the fact remains that Signor Polo sure knew a good thing when he saw it!

Once this wonderful find made it home, spaghetti was just the beginning of a new era!

Dare I suggest that it was the Italians who came up with the numerous shapes and sizes available today and the thousand and one ways to dress it up and serve it.

The introduction to and importance of pasta is instilled into Italian children at a very early age. No wonder Italians think they invented it!

I had in mind to post several pasta recipes in the future but honestly didn’t know where to begin.

A recent interest in the “Penne a la Vodka” recipe has provided a starting point for me to enter the wonderful world of pasta.

All subsequent posts for pasta dishes will be upon request since the number of recipes is countless. However, I may decide to post a few of my favourite recipes should I be inspired.

Penne a la Vodka
3 tablespoons butter
3 shallots finely chopped
3 cloves garlic finely chopped
pinch of salt
¼ teaspoon white pepper
1 14 ounce tin (398 ml) plum tomatoes drained of juice and pureed
(pass puree through a fine mesh sieve to remove seeds)
1/3 cup vodka
1 cup whipping cream (35% cream)
1/3 cup Parmigiano cheese finely grated
2 tablespoons fresh parsley finely chopped
additional Parmigiano cheese
1 pound penne shaped pasta

Bring a large pot of lightly salted water to a boil.
Melt butter in a large skillet, add the shallots and garlic and sauté briefly over medium heat.
When garlic is golden, add the tomato puree, salt and pepper and let simmer until most of the liquid evaporates.
Add the vodka and cook for 10 seconds, then add the cream.
Stir in the Parmigiano cheese and simmer for about 2 minutes or until the sauce begins to thicken. Remove from heat and set aside.
Add the pasta to the boiling water and cook al dente, drain well.
Return the saucepan to the stove, add the pasta to the skillet and stir well.
Serve sprinkled with the chopped parsley and additional Parmigiano cheese.

Notes, Tips and Suggestions

After cooking pasta never rinse under running water. This removes all the surface starch that helps sauce stick to the pasta.
When in season, blanch and peel some ripe tomatoes and proceed as in the recipe above. You’ll have a totally new taste experience.
Adding fresh chopped herbs like parsley and basil compliment this or any other pasta dish in a great way.
Cook pasta “al dente.” Over cooked pasta results in an unpalatable mushy texture.

Zucchini Crostini

2009-07-01T11:58:00.000-07:00

The original name of this recipe loosely translated is “poor man’s zucchini."

The name is totally understandable when you note the inexpensive and few ingredients required to make this dish.

Now is the time to use up one of those huge zucchini you may have on hand since it will cook down considerably. You won’t count the reduction as a waste because the aroma that fills the air while it's cooking is a food experience in itself.

This recipe most likely originated in a small town in southern Italy many years ago and probably was served with a loaf of hearty homemade bread.

Though still keeping true to the original recipe, I serve it with a different twist.
I have also renamed the recipe realizing that it’s time it receives rightful recognition.

Served on top of a slice of grilled Italian bread or French baguette has taken this humble dish to new heights.

Zucchini Crostini

6 medium size zucchini, thinly sliced
3 cloves garlic, finely minced
¼ cup corn oil
approximately 2 teaspoons dry oregano
salt and pepper to taste
ciabatta loaf or baguette
olive oil

Heat oil and finely minced garlic in a large skillet until garlic begins to turn a light golden colour.
Add thinly sliced zucchini, salt, pepper and oregano. Cook over high heat stirring often until it reduces and turns a deep golden colour and all moisture has evaporated.
Diagonally slice a baguette or ciabatta loaf, lightly brush top of each slice with olive oil and grill in a panini press or under the oven broiler until golden.
Place a generous amount of zucchini on top and garnish with parmigiano cheese if desired.

Notes, Tips and Suggestions

While preparing this recipe to take a picture for this posting, I took note of the measurements to give a general idea of the quantity of ingredients needed.
Again, this is another recipe passed down from my mother and never in written form. I believe we acquired these unwritten recipes by the process of osmosis. We gradually absorbed the recipes by seeing them made countless times, inhaling the wonderful aromas and listening to tales of the old country where my grandmother passed the recipes down to her. Unlike written recipes these can never be misplaced or lost!
These crostini make great appetizers or sandwiches. Grilling or toasting the bread makes a notable taste difference.

Zucchini, Potato and Green Bean Salad

2009-06-30T09:11:00.000-07:00

It’s good to know that zucchini gets along well with other vegetables. The ingredients in this salad are few and simple resulting in a combination of flavours that compliment each other very well.

I’m not stating exact measurements for this recipe because there are none. It’s another “cooking without a recipe” recipe handed down from generation to generation.

In this case the presiding cook has total control over the preparation and may adjust the ratio of ingredients used after reviews on the dish are considered.

Making this salad with fresh zucchini and beans straight from the garden or even locally grown is a great taste experience. During the winter months however, I’ve been known to shovel my way to the backyard barbecue and grill steak or sausages. I then make this salad as a side dish with ingredients available from the grocery store.

This helps to get everyone through those seemingly never ending days of winter and somehow restores the hope that summer is coming.

Zucchini, Potato and Green Bean Salad

Zucchini
Potatoes
Green Beans
Olive Oil
Dry Oregano
Salt
Pepper

Wash and cut potatoes and zucchini, trim ends from beans and cut in half.
Boil or steam vegetables separately.
While still warm toss together and dress to taste with olive oil, oregano, salt and pepper.
This salad is best served at room temperature.

Notes, Tips and Suggestions

When in season, add chopped fresh oregano instead of dry.
Fresh chopped Italian flat leaf parsley also adds great flavour.
For those who love garlic, finely mince or press a clove or two through a garlic press and add to salad.
Yukon Gold and Klondike Rose are some good varieties of potatoes to use. (don’t peel potatoes if the skins are good)
Any variety of green bean can be used. Wax beans are also welcome and will definitely add more flavour and a touch of contrasting colour to the salad.
This salad loves to go on picnics!

Zucchini Muffins

2009-06-25T12:46:00.000-07:00

2 large eggs
2/3 cup brown sugar
½ cup vegetable oil
¼ cup milk
1 ½ cups grated zucchini
1½ cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt

In a medium bowl sift together flour, baking powder, soda, salt and cinnamon. Set aside.
Combine eggs, brown sugar, oil and milk in a blender and blend until light and fluffy.
Make a well in the dry ingredients, add wet ingredients and grated zucchini. Mix until blended but do not over mix.
Fill paper lined or greased muffin pan wells and bake in a preheated 400 degree F oven for 20 to 25 minutes. Cool on wire rack.
Yield 9 large or 12 medium muffins.

Notes Tips and Suggestions

Try substituting half of the grated zucchini with an equal amount of grated carrots instead.
Remember to fill any empty muffin pan wells with water to prevent scorching pan.
The addition of ½ cup chopped walnuts makes a great variation.
Try adding 1 tablespoon of unsweetened cocoa powder to the dry ingredients, it gives a new dimension to the taste of this delicious, moist muffin and adds great colour.
When you make a batch of these muffins or any other muffins for that matter, take the time to measure out a few extra batches of dry ingredients and store in ziplock bags. When you decide to make more muffins use a bag of premeasured mix and you will only have to prepare the wet ingredients.
These muffins freeze very well.

The Scoop on a Great Kitchen Tool

Unfortunately, calling it an ice cream scoop only limits the possibilities of this great kitchen tool. Scoops are available in various sizes including 1, 1 1/2 and 2 1/2 inch diameters.

The 2 1/2 inch size is great for measuring out muffin batter. One full scoop is usually all it takes to measure out uniform size muffins. It’s so much easier and less messy than using a spoon.
The smaller ones are great for measuring out drop cookies, meat balls and makes scooping out melon balls very easy.

I suggest investing in good quality scoops that will last a lifetime. Less expensive ones break easily and only end up having to be replaced.

Only your imagination will limit the uses you will find for this great tool.
It may even forget that it’s called an ice cream scoop!

Zucchini, Zucchini, Zucchini

2009-06-19T15:28:00.000-07:00

By now, many have planted their little zucchini seeds into the ground and are waiting for that heavenly harvest.

At some point in time a new custom must have been established for people to share over sized zucchini from their garden with each other.

The time is fast approaching when many will desperately try to avoid their neighbours, relatives and friends for fear that they may have to add yet another Amazon size zucchini to their ever growing collection.

It seems that the abundant harvest of this vegetable brings out generosity in people and inspires a spirit of sharing.

I remember my encounter with a rather large zucchini plant. It started out very small but before I realized what was happening this one little plant had changed the entire landscape of the back yard.

It was planted in our garden by a family friend who assured us that we would harvest the largest best tasting Sicilian zucchini on the planet.

If it did yield any zucchini at all I don’t even remember but the image of this plant will certainly be forever impressed in my memory. It looked like something that came straight out of the rain forest.

The back yard hasn’t seen a zucchini plant since!

I’ve decided to celebrate zucchini season by posting a few delicious recipes in the coming weeks. I hope this will help all of you who may end up with an abundance of this wonderful versatile vegetable.

Here’s to another heavenly harvest!

Zucchini Fritatta

5 to 6 medium zucchini
3 extra large eggs
1/3 cup grated cheese (parmigiano, or favourite hard grating cheese
2 medium cooking onions
¼ cup corn or vegetable oil
2 to 3 tablespoons fresh chopped Italian flat leaf parsley
salt and pepper to taste.

Wash , cut ends off and thinly slice zucchini.
Peel and thinly slice onions.
In a skillet, heat oil until hot, add onions and stir with wooden spoon until they just begin to soften.
Add zucchini and continue to cook stirring frequently until mixture begins to lightly brown.
Add salt and pepper to taste.
In a bowl, wisk together with a fork until light and frothy eggs, cheese, parsley and a pinch of salt and pepper.
Transfer zucchini and onions from skillet to a very lightly greased 10 inch round or 13x9 inch rectangular baking pan.
Pour egg mixture over zucchini making sure it spreads over entire surface.
Bake in a preheated 375 degree F. oven until top becomes golden, (approximately 25 to 30 minutes.) Cool.
Serve warm or cold.

Notes Tips and Suggestions

The measurements of ingredients I have listed are just a guideline. For example, if you wish to make a larger quantity use a larger pan and increase the ingredients accordingly. Just be sure to have enough egg mixture to cover the zucchini onion mixture completely.
Keep in mind that the zucchini will cook down and reduce considerably in quantity as you brown it in the skillet.
This is probably the first time this recipe has ever met paper. It's something my mother always made when we were growing up. Come to think of it my mother has cooked her entire life without one written recipe, and she still does. (This is a Chef Michael Smith thing. He encourages his viewers to cook "without a recipe.")
Any leftovers make an excellent sandwich especially in a crusty Italian pannini.
A mandolin slicer makes the task of slicing thinly very easy. (see photo above)
A very special thank you to Ethan and Ella for permission to use their lovely picture of last years zucchini patch. And also for the enormous three foot long zucchini they were so generous to part with and bring to us.

A Friendship Worth Many "Karats"

2009-06-12T17:00:00.000-07:00

Sabrina and my daughter Elizabeth grew up together since grade school and even though Sabrina decided to pursue her studies and eventually a career on the Canadian west coast they still share a special friendship. I’m still sharing a very unique friendship with Sabrina myself.

I sometimes feel that I’ve actually grown up along with them.

Sabrina loves carrot cake and we would always bake one for her on her birthday. Since moving away, it hasn’t been often that she's been able to come back home for her birthday so we made sure to bake a carrot cake whenever she was in town.

A few years back Elizabeth had the "great" idea to mail Sabrina her cake. And so this little cake’s adventure began.

Having to divulge the contents and monetary value of the parcel to Canada Post was just the beginning. The cake then took the scenic route out west for about a week. A further delay in being picked up from the post office meant a few extra days hanging around in the mail room.

You must believe that this cake keeps very well and certainly must mellow with age because Sabrina confesses that the cake was so good she ate it all herself!

Since mailing another cake for Sabrina’s next birthday will definitely not be an option she will just have to come home to get it!

So here’s to many more years of friendship Sabrina…and carrot cake of course!

Carrot Cake

1 1/3 cups all purpose flour
1/2 teaspoon salt
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons cinnamon
1 cup granulated sugar
3/4 cup vegetable oil
3 extra large eggs
2 cups peeled grated carrots

In a medium size bowl sift together flour, salt, baking powder, baking soda and cinnamon and set aside.
In a separate bowl beat sugar, oil and eggs until light and fluffy.
Add the dry ingredients to the wet mixture and stir until well combined. Fold in carrots.
Pour batter into a greased 13x9x2 inch pan and bake in a preheated 300 degree F oven for 50 to 60 minutes or until a tooth pick inserted in the center of the cake comes out clean.
Cool in pan on wire rack then frost if desired with cream cheese frosting.

Cream Cheese Frosting

Beat together 1 package (3 ounces) softened cream cheese and ¼ cup softened butter.
Add 2 ¼ cups confectioners sugar and 1 teaspoon grated lemon peel
Beat with electric mixer until it reaches spreading consistency.

Notes, Tips and Suggestions

For obvious reasons the cake we mailed was not frosted. The picture above is basically how we dressed it up. Instead of baking in a rectangular pan it was baked in an 8 inch spring form pan. ( bake for approximately 40 to 45 minutes)
I confess… the truth is I dared to decrease the quantity of oil used in the recipe by ¼ cup. I only used ¾ cups and it paid off. The results were excellent and the cake was less oily. This recipe will also make between 12 to14 cupcakes.
Adding ½ cup either walnuts or coconut makes a tasty variation.
When a recipe calls for folding or stirring in the dry ingredients make sure to beat the wet ingredients until fluffy and light. This is the only time you will be able to incorporate air into the mixture.

Thinking Outside of the Pan…..Again

I couldn’t resist, my curiosity got the better of me so I decided to bake this same carrot cake recipe into a cake roll. The results were excellent.

When I rolled the cake it did develop a few more cracks than the Chiffon Cake roll but nothing that couldn’t be camouflaged with a little coconut.

About the filling, since cream cheese and carrot cake make a great combination I decided to use a recipe for no bake cheese cake. I made the filling and spread it in the roll instead of into a crust.

Follow the method for preparation from the Chiffon Cake Roll recipe previously posted. Instead of sifting confectioners sugar over the tea towel sprinkle very finely grated unsweetened coconut instead.

It’s a good thing I took a picture because not one shred of evidence remains that this cake roll ever existed. Yes it’s that good!

Something Old, Something New and Something Blue...berry

2009-06-05T10:49:00.000-07:00

Blueberries are so versatile and nutritious and make their way into many tasty recipes.

I’ve used them to make jam, muffins, cakes, scones, pies, waffles tea breads and more.

My recipe for Blueberry Lemon Loaf has always proven to be a delicious addition to any breakfast, brunch or tea. It has also made its way into many lunch bags for a tasty treat.

Even if I have a really good recipe, I’m always on the look out for one that is even better or at least a new idea I can integrate into an old recipe.

A while back I came across a new recipe for Blueberry Lemon Loaf that caught my attention. I filed it away under “recipes to try out.” You really can’t imagine how large this file is.

A few weeks ago I decided to make a blueberry loaf and remembered the new recipe I had previously come across. Now was as good a time as any to try it out.

The good news is that the recipe was on top of the enormous recipe pending file and easy to find.

I’m glad I tried this new recipe! I’ve made it three times since and all who have sampled it have given it rave reviews.

So I retired the old recipe and replaced it with the new recipe but the blueberries aren’t going anywhere… except into my next loaf!

Blueberry Lemon Loaf

1/2 cup unsalted butter softened

1 cup granulated sugar
2 eggs
2 teaspoons vanilla
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons finely grated lemon rind
2/3 cup milk
1 cup blueberries fresh or frozen

Streusel Topping

2 tablespoons granulated sugar
2 tablespoons packed brown sugar
¼ cup all purpose flour
2 tablespoons unsalted butter softened

Make streusel topping by combining granulated and brown sugars and flour.
Cut in butter until mixture is very crumbly, set aside.
Cream butter and sugar together using an electric mixer.
Add eggs one at a time, beating well after each addition then beat in vanilla.
Combine flour, baking powder, salt and lemon rind.
Using a wooden spoon and starting with flour mixture, alternately stir dry ingredients and milk into butter mixture, making 3 additions of dry and 2 of milk.
Gently fold in blueberries.
Transfer batter into a greased 8 ½ x 4 ½ inch loaf pan and sprinkle with streusel.
Bake in center of preheated 350 degree F oven for 70 to 75 minutes or until streusel topping is golden and cake tester inserted in center comes out clean.
Remove from pan and cool on wire rack.

Notes, Tips and Suggestions

If using frozen blueberries, do not thaw. Toss gently with 1 tablespoon flour before folding into batter. This helps prevent the blueberries from “bleeding.”
Stock up on Ontario blueberries when they are in season. Wash, drain well and lay on a clean tea towel until dry. Place on cookie sheets in a single layer and freeze. Bag them and store in the freezer. No need to buy fresh blueberries for baking in the winter.
Besides being economical you are supporting our farmers by purchasing local produce.
Double or triple streusel recipe and use as a topping on muffins, open face pies and fruit crumbles.
Make sure to spread the batter so that it’s higher on the ends than the middle of the pan for a more uniform size loaf.
This loaf freezes very well.

A New Friend in the Kitchen

If you are anything like me you have at least two drawers full of kitchen gadgets and most likely only use half of them.

Recently I purchased a micro zester/grater that I’ve had my eye on for a while. I first saw it on a Martha Stewart show but convinced myself that I really didn’t need it.

Well a few weeks ago I finally gave in and bought myself one and highly recommend it.

It zests very finely only removing the very thin yellow layer of the lemon which melts right into the batter. (This works well for those who have an issue with finding strands of lemon peel in their food.) However, the wonderful lemony fragrance and taste is not compromised.

I think it will also do a “fine” job grating ginger and nutmeg.

This gadget has rendered three mini graters in my kitchen drawer obsolete so I removed them and made room for my new found friend.

Banana Bread Equity

2009-05-29T12:08:00.000-07:00

The saying goes, " You can't judge judge a book by its cover.”

Well here’s another one for you. “You can't judge a banana by its peel.”

It’s interesting to note that when bananas look their worst they're at their best for making delicious banana bread.

I don’t even remember the origin of my banana bread recipe which means I’ve been using it for a very long time and haven’t found a better one to replace it.

However, I did make a few changes to the original recipe by increasing the quantity of mashed banana, lemon juice and eggs.

I suppose that would classify it as a new recipe, better still, my new original recipe!

Many years ago there was reason to have our house appraised for its property value.

I remember getting a quick phone call from my husband that day informing me that the representative was already on her way.

Frantically, I began making sure that everything was in its place before she arrived. Having four small kids under foot didn’t make it an easy task.

Earlier that day I had noticed a couple of very ripe, pretty sad looking bananas sitting on the counter. I decided to put them out of their misery by baking them into banana bread.

I had almost forgotten that the loaf was in the oven when I went to answer the door bell.

As the woman walked in she abruptly stopped and inhaled the amazing aroma that by now was wafting through the house.

“Does it ever smell good in here” she exclaimed and began making her way through the rooms.

I don’t think she noticed much of anything else after that but I do believe the value of our house increased somewhat that day!

In the future, when we decide to put our house up for sale, guess what I’ll be baking at open house?

Banana Bread

1 cup granulated sugar
½ cup shortening
3 eggs
1 ½ cups mashed ripe banana
1 tablespoon fresh lemon juice
2 cups flour
1 tablespoon baking powder
½ teaspoon salt

In a medium bowl, with an electric mixer beat sugar and shortening until fluffy.
Beat in eggs one at a time.
Add mashed banana and lemon juice and beat just until combined.
Sift together flour, baking powder and salt.
With a wooden spoon, stir flour mixture into banana mixture.
Beat on medium speed with electric mixer for 1 minute.
Pour batter into a greased 9x5 inch loaf pan and bake in a preheated 350 F oven for approximately 1 hour or until tooth pick inserted in the middle of loaf comes out clean.
Let cool 10 minutes in the pan then remove from pan and continue cooling on wire rack.

Notes Tips and Suggestions

For much better flavour and texture use very ripe bananas.
Bake in a 3 ½ x11 inch loaf pan instead but check if done after 40 to 45 minutes. In my opinion this size pan is longer and narrower and distributes the batter much better.
Try baking in two 2 ½x 7 inch pans but check if done after 30 to 35 minutes.
After pouring batter into pan, push some of the batter towards either end of the pan making the ends higher than the middle. Doing this avoids getting a huge peak in the center which takes more time to bake than the rest of the loaf.
To get a more cake like texture, beat egg whites separately until soft peaks form then fold into the rest of the batter. Bake in a bundt pan at the same temperature indicated above but check if done after 35 to 40 minutes.
This bread freezes very well.

Dressing It Up

This loaf can be dressed up in different ways. Some ideas include adding 1 cup of either walnuts or chocolate chips to the batter.

Spreading some strawberry cream cheese or jam between two slices of the plain banana bread makes a great presentation for special occasions such as teas or showers.

Under Pressure: Not Always a Bad Thing

2009-05-22T17:36:00.000-07:00

Over the years I have heard and even read that Chicken Soup has healing qualities.

Apparently a bowl of chicken soup cures whatever ales you, especially colds and flu.

One day I discovered it had properties that I was totally unaware of.

My grand children Ethan and Ella came to visit for the weekend. Early Saturday morning they both scurried down the stairs into the kitchen.

I asked what they would like for breakfast and in unison they both sang out “soup.”

My efforts to dissuade them did no good. I even tried to change their minds by offering homemade muffins, cinnamon rolls and even their favourite cereal.

When all efforts failed, and realizing the soup was requested for breakfast, I immediately pulled out the pressure cooker from the cupboard and got to work.

They watched intently as I prepared all the ingredients and set the cooker onto the stove.

Then they both grabbed a chair and proceeded to drag it in front of the stove and sit down.

After I moved them back a safe distance they both got comfortable in their chairs and watched the pot for 45 minutes.

Several times I heard them calling out “Is it ready yet?"

So chicken soup was served for breakfast that morning and did they ever enjoy it!

I didn’t have any soup, but enjoyed myself as much as they did… maybe more!

My recipe for chicken soup is very basic and I can’t be sure of its healing properties. But one thing is for sure, there’s nothing like a steaming bowl of it on a cold winter day.

I guess you could call that a healing quality!

Homemade Chicken Soup

1 chicken 4 to 5 pounds (either fryer or stewing.)
2 to 3 stalks celery with leaves
2 medium or 1 large onion
1 medium potato peeled
2 medium carrots
1 fresh tomato
4 to 5 peppercorns (optional)
salt to taste

Wash and quarter chicken and place into a large pot.
Add enough water to cover chicken completely, bring to a boil and skim off any foam that comes to the top.
Wash and add vegetables and salt, cover pot and simmer for 2 to 2 ½ hours
Strain, and if desired remove meat from bones and add to soup along with cut up vegetables.
To remove any excess fat, cool soup down then refrigerate. Any fat will rise to the top making removal easier.

Notes Tips and Suggestions

Using a pressure cooker decreases cooking time to 45 minutes. It’s like cooking slow food very fast.
Some recipes suggest adding a bay leaf to the ingredients. I personally found the taste of the bay leaf too strong and overpowering.
If you happen to have a chunk of cheese that has become too hard to grate add it to the pot. It adds another layer of flavour to the soup.
Don't remove the brown skin from the onion and your soup will take on a beautiful golden colour.
I once read that adding a slice of lemon along with your vegetables helps extract calcium from the chicken bones and that's a nutritional plus! Though I can't confirm this as a scientific fact the lemon does add a certain " je ne sais quois."
To have the ultimate chicken soup experience, serve with homemade noodles. I hope to publish a post on homemade pasta in the future.
After taking the picture for my blog I sat down to a totally unscheduled meal in the middle of the afternoon and must say I rather enjoyed myself.

I think the grandkids are really on to something!

Meet the Pressure Cooker Family

I owned a pressure cooker for almost five years before I got up enough nerve to use it.

How I regret not using it when I needed it the most!

It would have made those days as a working mom so much easier. So if you've never considered owning one, or have just been thinking about buying one, or if you're someone who hasn't taken the one you own out of the box yet, you don't know what you're missing!

Below is my pressure cooker family, mama, papa and baby.

If mama looks a little worn out, she is. She's been in the kitchen with "someone" for the past thirty years.

Papa joined the family a few years later and is responsible for the "big batch" cooking, baby is the newest member and just sweats the small stuff.

Minestrone… A Marvelous Medley

2009-05-10T12:48:00.000-07:00

There was a time when a bowl of minestrone soup for dinner would strike fear in me. It was definitely not one of my favorite meals.

As a child I just couldn’t appreciate the different textures and tastes that came together in one bowl at the same time.

I think it takes time for a child to develop a palate that can truly savor all that a plate of cooked vegetables can offer.

I don’t know exactly when it all happened but a bowl of minestrone soup and a loaf of homemade bread ranks high on my scale of ultimate comfort foods.

While growing up, all but one of my kids enjoyed eating this meal. Not to mention, cauliflower was totally banned from the pot. You will note that cauliflower didn’t even make it onto the list of ingredients!

The vegetables I include in this recipe serve only as a guideline. You can add any favorite vegetable or omit any that you don’t prefer. Just remember to keep the size of the cut up vegetables as uniform as possible in order that they cook within the same time.

Minestrone… a marvelous medley. Enjoy!

Minestrone Soup

4 medium potatoes (3/4 inch dice)
2 stalks celery, diced
1 ½ cups frozen peas
1 ½ cups green beans cut into 1 inch pieces
1 large or 2 medium cooking onions, diced
2 medium zucchini, diced
2 cloves garlic, finely minced
1 (19 ounce can) white kidney beans with juice
2 cups tomato puree (or process one 28 ounce can plum tomatoes in blender then pass through sieve to remove seeds)
½ cup corn oil
salt and pepper to taste

Wash and prepare vegetables as indicated above.
Mix them together in a large bowl or colander except for can of beans and garlic.
In a large pot add corn oil and minced garlic, sauté garlic until barely golden.
Add all the vegetables to the pot except for the can of beans.
Stir everything together; add tomato puree and just enough water to cover vegetables.
Add salt and pepper to taste, cover and simmer over low heat for approximately 45 to 55 minutes.
Mix the can of beans in during the last 15 minutes of cooking time. The beans and their juice will thicken the soup. Makes 4 to 6 servings.

Notes, Tips and Suggestions

It’s interesting that while each vegetable has its own cooking time, when combined they cook within the same time. Just make sure to keep the size of the cut vegetables as uniform as possible.
Close to the end of cooking time, test the green beans and carrots for doneness. If they are cooked, usually the rest of the vegetables are cooked also.
Fresh peas can be substituted for frozen.
If you cook your own beans from scratch save 1 to 1 ½ cups of beans, freeze and use in the recipe
Adding hot chili pepper flakes makes for a spicy treat.
Mixing some cooked rice into minestrone just before serving makes a new meal.
For those who have an affinity to cauliflower, be my guest it wasn’t me who banned it.

Now is the time to bake some bread!

Having Trouble Posting a Comment?

2009-05-03T10:40:00.000-07:00

I've heard through the grapevine there's been some difficulty in posting comments on my blog. It seems the problem is inherent to Blogger - follow the instructions below to post a comment. I'd appreciate hearing any feedback, questions or even ideas of things you'd like to see posted from those interested in my blog. Thanks for reading!

1. Click on the "Comments" link below the post you wish to leave a comment.
2. Scroll to the bottom and type in your question or comment.
3. Choose "Name/URL" under the "Comment as:" drop down menu.
4. Fill in your name only and hit the "Post Comment" button.
5. If an error message comes up saying the post was unsuccessful, click "ok" and try to post again. It should work this time.

Enjoy my latest post below.

It’s All About” Kneading” Some Good Bread

2009-05-03T10:24:00.000-07:00

Bread is a staple in every culture, without it a meal just doesn’t feel complete.

With the many grains and flours available on the market today we’re able to bake hundreds of varieties of this ever popular food.

There’s no sweeter or more comforting fragrance that comes from a loaf of bread baking in the oven.

In the 1950’s when floods of Italian immigrants came to Canada, one of the first things they missed from back home was their traditional hearty breads.

My mother often tells of the bitter disappointment she and other immigrants experienced when they arrived to this new land of opportunity. The only bread available in Canada at that time was loaves of soft white sliced bread.

Among the other challenges they faced, this was one of the hardest. It made them yearn for the familiar tastes of the country they left behind.

Did I say they came to a new land of opportunity?

In a short time they began baking their own bread which helped make the transition less painful.

I guess the rest is history. The number the Italian bakeries that exist in this country today confirms the fact that fresh baked bread and confections are sought not only by Italians but many other cultures as well.

My childhood memories include coming home from school and opening the door to an unforgettable aroma. This is an experience that I have shared with my own family many times. In keeping with tradition, I made this bread in one of the same shapes my mother use to make for us.

Old Country Basic Bread

4 ½ to 5 cups bread flour
2 cups warm water
1 tablespoon salt
1 tablespoon active dry yeast
1 teaspoon sugar
Cornmeal (for sprinkling on baking sheet)

Dissolve the sugar into the warm water, add yeast and stir. Set aside until yeast rises to the top and foams.
Into a large bowl, measure 3 cups of the flour, mix in the salt then add the yeast mixture.
With a wooden spoon stir until well mixed.
Gradually add the rest of the flour and keep stirring until it forms a soft dough that is no longer sticky. This usually happens after the total of 4 ½ cups of flour have been added but depends on the moisture content of the flour.
Turn dough out onto a floured surface and knead 6 to 8 minutes or until dough is smooth and elastic.
Form into a ball and place into a clean bowl, rub some vegetable oil over the surface of the dough and place a clean tea towel over top.
In a warm place away from drafts, allow dough to rise 1 ½ to 2 hours or until doubled in volume.
Turn dough out on to a floured surface and knead about 1 minute until smooth.
Shape dough and place on a baking sheet that has been sprinkled with cornmeal.
Cover with clean tea towel and let rise again in a warm place for 30 to 40 minutes or until doubled in volume.
Preheat oven to 400 degrees F. and bake for 20 minutes. Lower oven temperature to 375 degrees F. and bake approximately 30 minutes more or until bread is a deep golden colour. Remove from baking sheet and cool on wire rack.
To shape dough as in picture above, after the first rising, knead dough 1 minute then form into a ball.
With rolling pin roll ball of dough to about 1 ½ inch thickness in an oval shape.
Starting at short end, roll dough (it will not be uniform since you are rolling an oval shape.) Place roll on prepared baking sheet open end on the bottom and shape into a crescent. With scissors snip outer edge of crescent 4 to 5 times. Allow second rising and bake as above.

Notes, Tips and Suggestions

All purpose flour works well in this recipe but bread flour definitely yields superior results.
Try substituting equal amounts of whole wheat or semolina for the white flour.
Before placing bread into preheated oven for baking, place an empty pan on the lower rack of the oven and fill with boiling water. (use a pan that is at least 2 inches deep and fill ¾ full.) This will create moisture that allows bread to rise again before forming a crust. This also produces a thicker crust.
Before shaping the loaves, divide dough in half and make two smaller loaves. This way you can give one loaf away for someone else to enjoy!
You’ll definitely need a dish that goes well with the heartiness of this loaf. The next post may help you out.