Sunday, October 31, 2010
Friday, October 29, 2010
Poms are known in arabic as "Rumm aan" and they're one of my favourite things in the whole wide world.
A lot of people find cleaning them to be a chore but I've always loved and enjoyed this task. The fruit is so amazing with all it's chambers and membranes inside, it's just fun to snap the little seeds off and hear them falling into the bowl. Before my sisters and I could dig in we'd sprinkle them with a bit of salt then just eat it all up with a spoon. Yummy!
It's national pomegranate month, yay! Love seeing all those pomegranates in the stores for such a good price, since normally they are rather expensive here in the west. Pom seeds are great on rice as a garnish, make a nice sour burst of flavour in a salad, or just a healthy antioxidant packed snack!! So many ways to enjoy..
Wednesday, October 27, 2010
The key lime always confused me, I've never tasted them before and I hear they are used for pie - the fameous key lime pie - but I don't have much of a sweet tooth and pie isn't my thing really, especially a citrus pie with meringue .. not my thing at all (please don't kill me lol)
My cake baked for exactly 1 hour, so keep an eye on it, Also I've placed another tray under the bundt to prevent any browning because my oven is hotter than the norm.
Thanks to MMRuth, a chowhound member for this recipe. It is a delicious cake and I'll be making it again and again!!!
Sunday, October 24, 2010
These are Cheddar-Thyme Gougères with creamy goat cheese filling!! A little time consuming but really great Hors d'oeuvres
Makes about 4 dozens
- 1 cup whole milk
- 4 tbsp unsalted butter, divided
- 1 cup all-purpose flour
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 4 large eggs
- 1 cup grated Cheese (of your choice)
2-4 sprigs of thyme, with leaves removed and chopped roughly. (about 1 tsp of the final product)
Chop the thyme finely and add to the cheese mixture and blend it in at the end with a wooden spoon. They were not overly salty but you can add a little salt to the mortar and pestle with the thyme to crush it, or on the cutting board to scrap and chop so aromatics are released.
Unbaked gougères can be frozen on the baking sheets. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a week.
If baking the previously frozen pastries, there’s no need to completely defrost them before baking; just let the frozen gougères sit on the baking sheet on a counter while the oven is preheating.
Thanks to Source for recipe
For the filling I added some lemon zest and black pepper to some goat cheese whisking it with a bit of sour cream, yogurt or creme fraiche for a smooth filling.
Potato pierogi are great, but these are my go to pierogi when I don't want to feel guilty. lol.
It's great having them in the freezer, normally they're my midnight snack where I boil up a few and sometimes pan-fry or sometimes not and just eat a big bowl with yogurt. Forget ice cream, with my "savoury tooth" this is my kind of indulgence.
Saturday, October 23, 2010
Cherry Chocolate Chunk Cookie
THE best chocolate base cookie, chewy, moist, chocolaty, brownie like, semi soft and so delicious!
I've added both white and dark chocolate chunks and 1/2 cup halved dried cherries, the recipe yields 12 larger cookies for me.
Try adding spices for a chocolate mexican cookie or cranberries, nuts, candy .. the possibilities are endless.
1 cup all-purpose flour, sifted
1/2 cup cocoa powder, sifted
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
6 oz white chocolate, chopped into chunks
In medium bowl, combine flour, cocoa, baking soda, baking powder and salt; set aside. In stand mixer with paddle, mix butter and sugars on low speed for 30 seconds. Beat until fluffy on medium-high, about 2 minutes. Turn to low, add vanilla and egg, mixing until combined. Slowly add dry ingredients until combined. Stop machine and fold in white chocolate by hand.
Line 12-by 18-inch baking sheets with parchment paper. Drop heaping tablespoons of dough 2 inches apart on trays and lightly flatten. Bake on middle rack of 350F oven until puffy and cracked, 10 to 12 minutes. If pans won't fit side by side on middle rack, use top and middle, switching trays halfway through baking time, quickly, to maintain oven temperature.
Cool completely before storing in airtight container for up to 3 days.
Makes 30 cookies
Wednesday, October 20, 2010
And here's the neighbourhood kitty that came to check out the yummy smell!
Yummy! At this point it smells great and so does the whole neighbourhood.
This recipe is for 4 medium steaks.
All the spices go into a bowl with the yogurt and aromatics, everything except the salt or that will draw moisture out of the meat so leave that for later.
Flipping them once they cooked fairly quick and then I let them rest on a plate.
Give it a try, and if you come up with an improvement on what cuts of meat to use or method of cooking let me know, I'm definitely going to try to prefect the process as best as I can.
Sunday, October 17, 2010
Sometimes the simplest things in life are the best, like tomato soup and a cheese sandwich.
Brie sandwich in the back while chive cheddar sandwich is being made.
A variation on the soup is the roasted tomato soup.
So so so excited about this!!! The project came together beautifully - a custom built cedar heavy duty shelf perfect for all the kitchen things for a functioning kitchen while cabinets/counter tops get renovated/installed.
If you're like me and love to organize then this is a dream come true.
The walls are done in Lowes Valspar "Peach frenzy" which looks like a creamsicle.
A little stocking there... little snacking here...
Saturday, October 16, 2010
I rarely go all out and make a cake, that's more my sisters department as she's an excellent baker but today I've had some help, for the most part and this cake was practically instant.
Finally it was frosted with a frozen ganache I had in the freezer as well for about 4 months now, I left it in the fridge overnight then let it come to room temperature and beat it with the paddle attachment while slowly adding some heavy cream to make it softer and more buttercream like (because ganache can be very stiff and hard)
Friday, October 15, 2010
- Started out by caramelizing some onions as you see below (note all the yellow leaves covering my deck this morning, beautiful! )
*** If you don't have turmeric use ground turmeric spice, it is what we traditionally use anyway but since I had the root on hand I thought I'd give it a try. Also if you're using the root wear gloves when cutting/peeling because it stains the fingers badly.
What a great Autumn dish!
Cinnamon Apple Streusel french toast with whipped cream! Lots of maple syrup too!
If this french toast doesn't say Autumn then I don't know what does!