tag:blogger.com,1999:blog-36810890780955258292024-03-13T10:20:39.129-05:00The Food EvangelistEat! EAT!! *flails my arms around like an Italian grandmother*Unknownnoreply@blogger.comBlogger26125tag:blogger.com,1999:blog-3681089078095525829.post-71550667448415615702013-03-10T20:31:00.000-05:002013-03-11T08:31:18.762-05:00Sunday Morning Mandarin Muffins<br />
I don't want to just eat. I don't want to just sate the physiological hunger. I want to savour. I want my food to fill me beyond my rumbling stomach. Sunday morning breakfasts should be lovely, warm, gentle, and slow. That is precisely what this morning was. In the low-angle morning light that filled my still quiet kitchen, I mixed and stirred and peeked in the oven, watching the crumbly tops of these luscious muffins turn golden. While the muffins baked and filled my home with the smell of warm cinnamon, I poured iced pink grapefruit juice and dished up mango greek yoghurt topped fresh blackberries. Then we sat, looking out at the fresh, thick blanket of snow covering the trees, ate warm muffins, and laughed at the Sunday comics. It was how all Sunday mornings should be.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkrG-xPj4DRf0MH9o4iJB4qjGQvifcDwcXqAVR9DawQHUa8iwUYcA7hUeLfYe970FcUC1r5YUmEt4Zp_FBh4VGLLDDD5PLq14y9sc5CEOaYepkOlqIcMHSQfpm-uUAXgxXb4_O8KWvKjP/s1600/Mandarin+Muffins-5903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="461" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMkrG-xPj4DRf0MH9o4iJB4qjGQvifcDwcXqAVR9DawQHUa8iwUYcA7hUeLfYe970FcUC1r5YUmEt4Zp_FBh4VGLLDDD5PLq14y9sc5CEOaYepkOlqIcMHSQfpm-uUAXgxXb4_O8KWvKjP/s320/Mandarin+Muffins-5903.jpg" width="382" /></a></div>
<center><b>Sunday morning sustenance.</b></center>
<br/>
<b>Ingredients</b>
<br/>
<ul>
<li>2 cups all-purpose flour</li>
<li>1 tablespoon baking powder</li>
<li>1/2 teaspoon salt</li>
<li>1/3 cup butter, softened</li>
<li>1/2 granulated sugar</li>
<li>1 large egg</li>
<li>3/4 cup milk</li>
<li>1 tablespoon vanilla</li>
<li> 11oz tin of mandarin oranges, drained</li>
</ul>
<br/>
<b>Method</b>
<br/>
<ol>
<li>In a large mixing bowl, combine flour, baking powder, and salt.</li>
<li>In a medium mixing bowl, cream together the butter and sugar. Add the egg; beat well. Add the milk and vanilla; mix well.</li>
<li>Pour the milk mixture into a well in the center of the dry ingredients. Mix only until moist.</li>
<li>Gently stir the mandarin oranges into the batter.</li>
<li>Fill large greased muffin cups 2/3 full. Sprinkle with topping (listed below).</li>
<li>Bake for 22 minutes on middle rack in oven set at 400F. (If you use regular size muffin cup tin, bake for 20 minutes.</li>
</ol>
<br/>
<b>Topping</b>
<br/>
Blend together:
<ul>
<li>2 tablespoons butter, softened</li>
<li>2 tablespoons packed brown sugar</li>
<li>3 tablespoons flour</li>
<li>2 tablespoons chopped pecans</li>
<li>2 tablespoons oatmeal</li>
<li>1/2 teaspoon cinnamon</li>
</ul>
<br/>
<br/>
Enjoy! :D
<br/>
5:00Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-3681089078095525829.post-24960334457353260642012-09-11T21:21:00.000-05:002017-03-09T14:41:53.535-06:00Lobster and seared sea scallops with coconut curry sauceEvery now and then a day like this seemingly unremarkable Tuesday, which upon cursory inspection wrongly appears to be like the preceding Monday, begs for lobster and seared sea scallops. So you look down at your uniform of recent weeks and decide that yoga pants are, perhaps, not appropriate for every occasion. You haul your exercise exhausted body up the stairs on your Zumba/running/cycling fatigued legs to put on some real clothes. After digging into the dark corners of your closet you find the jeans you wore when you had some self-esteem. You pull them on over those sore legs that make you think positively about amputation, then pause long enough in front of the mirror to inspect your newly clothed self and realise the hard work is paying off. Then you wander back downstairs in the sweet air that fills your home and sear some scallops and bake a lobster tail and make a nectarine salsa. And while your food cooks, you pop the cork on a bottle of sauvignon blanc bought for an occasion that never came to be but you don't remember that while you pour, only after the fact. And while you sit, with the love that is coconut milk curry sauce drenched lobster filling your mouth, and a cool glass of wine in your hand, and a mental list enumerating all the good things in the world (you are one) you smile. Because you remember...life is still good.<br/>
<br/>
Look after yourself. Love yourself. Life is too short to spend living in yoga pants. And make yourself some lobster on a Tuesday.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48doHN1r7r8Pc4T4k9Xh_V3yL-4yoW6HR8sj9SKld_Q8_9gcoJft2QtGn0ssosKz25ObzAuTjEgZpX1uVo5_NP4OLVsvoN9WNx-hMQGIlV4Lg5u1oiotBG1UUDvVc4l7LuOIONUsHLlVH/s1600/Seared+scallops+and+lobster+2-4871.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="1" height="224" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi48doHN1r7r8Pc4T4k9Xh_V3yL-4yoW6HR8sj9SKld_Q8_9gcoJft2QtGn0ssosKz25ObzAuTjEgZpX1uVo5_NP4OLVsvoN9WNx-hMQGIlV4Lg5u1oiotBG1UUDvVc4l7LuOIONUsHLlVH/s400/Seared+scallops+and+lobster+2-4871.jpg" /></a></div>
<br/>
You know how to sear sea scallops, so I won't bore you with the details. You probably also know how to bake a lobster tail and chop up a bit of mango or nectarine along with a bit of shallot and parsley. So, what I will tell you is this - after you sear those scallops in a very hot pan, make the sauce by deglazing the pan with a bit of coconut milk. Add a bit of salt a tiny bit of sweet curry. Brilliance.<br/>
<br/>
~B<br/>
<br/>
Om nom nom.
<br/>
5:00Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-3681089078095525829.post-25835295373948015242012-05-18T00:10:00.001-05:002012-05-18T00:20:56.257-05:00MinnestroniIt is on nights like this, when lightning cracks and thunder shakes my windows that I feel intensely introspective. Tonight, as I sat in the small pool of light cast by my desk lamp, I typed and searched, alternating between writing the recipe and flicking between tabs of The Theory of Everything, YouTube (Milo Greene, ftw), and writer's resources, I realised that I am not terribly good at expressing myself. Well, perhaps just not good enough to say what I want to say in this post. I took my fingers off the keys, sat back in my chair, stared at the laptop screen, and realised that what I want to say, what I want you to know likely will not be adequately conveyed here, on this little blog. What I wish to tell you, what I want you to feel is that <i>life is good</i>. I think most of us keep waiting for tomorrow, for something to happen that will make life amazing. But, the truth of it is, tomorrow will likely be much like today. We will wake, and do the things that need to be done, but amongst those mundane moments are the little gems that make life beautiful. We just have to take notice.
<br/>
<br/>
While I made the soup and listened to music, I thought about the people I care about and love, how fantastic it is that I can turn on the tap and fresh water comes out, and the miracle of gas stoves. Seriously, I love my stove. When I was finished, I thoroughly enjoyed, not just ate, a bowl of this tomatoey goodness. And it was a good day. So make some soup, listen to some <a href="http://youtu.be/W68nPnPSo3Q">good music</a> that moves you, and think about all the good things in life.
<br/>
<br/>
Life - it is a beautiful thing. I hope you enjoy your soup...and maybe go for a bike ride and let the wind blow in your hair. :)
<br/>
<br/>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKacc5d-VU6kx6YO6MIWGWIPou4Dh0hhEpJuIJA3EdAcZ4uOzTRCy_4-huP_MYrX0a1FhpbUfEEWUvoTynZPgZ44Y_3RKIRiAgu6mqa4EZlk4HmiTqEaygczUIg8-_5ap4n8eGnBdN5qJ0/s1600/Minnestroni-4547.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="284" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKacc5d-VU6kx6YO6MIWGWIPou4Dh0hhEpJuIJA3EdAcZ4uOzTRCy_4-huP_MYrX0a1FhpbUfEEWUvoTynZPgZ44Y_3RKIRiAgu6mqa4EZlk4HmiTqEaygczUIg8-_5ap4n8eGnBdN5qJ0/s400/Minnestroni-4547.jpg" /></a></div>
<br/>
<b>Ingredients</b>
<ul>
<li>6 cups water</li>
<li>2 14-ounce cans of diced tomatoes (fire roasted if available)</li>
<li>1 8-ounce can of tomato sauce</li>
<li>1 cup chopped onion</li>
<li>3/4 cup chopped carrot (~1 very large)</li>
<li>3/4 cup chopped celery(~2-3 stalks)</li>
<li>1 tbsp beef bouillon (1 large cube)</li>
<li>1 tbsp dried Italian seasoning</li>
<li>1 tsp salt</li>
<li>1/4 tsp black pepper</li>
<li>2 large cloves garlic, minced</li>
<li>1 15-ounce can cannellini (white kidney beans) or great northern beans</li>
<li>1 1/2 cups frozen lima beans</li>
<li>1 small zuchinni (courgette in the UK!), halved lengthwise then sliced</li>
<li>4 ounces dried pasta (I used shells)</li>
<li>Grated parmesan cheese (optional)</li>
</ul>
<br/>
<b>Method</b>
<ol>
<li>In a large stock pot heat 2 tbsp olive oil. Saute onion and celery just until barely tender (~2-3 minutes).</li>
<li>Add to the stock pot the water, undrained tomatoes, tomato sauce, carrot, beef bouillon, Italian seasoning, salt, pepper, and garlic. Bring to a boil; cover, then reduce heat to simmer for 10 minutes.</li>
<li>Add cannellini, lima beans, zuchinni, and dry pasta. Bring to a boil again and simmer for an additiional 15 minutes.</li>
<li>If desired, serve with grated parmesan cheese.</li>
</ol>
<br/>
Nom nom nom!! :D
<br/>
<br/>
5:00
<br/>
<br/>
<b>Nutrition Info</b> (based on recipe divided into 8 servings)
<br/>
176 calories; 37g carbs; 7g fiber; 10g protein.
<br/>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-3681089078095525829.post-42224520770438152902012-04-30T20:52:00.000-05:002012-04-30T21:05:26.295-05:00Pecan Strawberry Shortcake<b>Strawberries (n): little red packages of plump joy that miraculously spring from the earth.</b><br/>
<br/>
I have always been fascinated by growth. That a plant emerges from a discrete package of instructions that is a seed, and then that plant pulls through its roots and vasculature the elements needed to assemble something as lovely and complex as a strawberry - that is a marvel and a beautiful thing. This year's marvels are destined for shortcake, and maybe jam if I get out to the u-pick farm.
<br/>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBb716UwFrHFUx2toVB5DDeE9wzmw244ynTnDRUQ1KXeVO_o7yV0yL3U2iZUdYXyQGnwoUfFZFLEyaHPwFCQhS88wjVR8zPNHfPGvFTFqoq3_z0MLYe5okByfNtlrhHymYAnMh9wpuCt-X/s1600/strawberry+shortcake+1-4483.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="480" width="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBb716UwFrHFUx2toVB5DDeE9wzmw244ynTnDRUQ1KXeVO_o7yV0yL3U2iZUdYXyQGnwoUfFZFLEyaHPwFCQhS88wjVR8zPNHfPGvFTFqoq3_z0MLYe5okByfNtlrhHymYAnMh9wpuCt-X/s400/strawberry+shortcake+1-4483.jpg" /></a></div>
<br/>
<b>Ingredients</b>
<br/>
<ul>
<li>2 cups unbleached flour</li>
<li>1/2 cup finely chopped pecans</li>
<li>1/4 cup sugar</li>
<li>2 tsp baking powder</li>
<li>1/4 tsp salt</li>
<li>1/2 cup butter</li>
<li>1 beaten egg</li>
<li>2/3 cup milk</li>
<li>1 tbsp finely shredded orange peel</li>
<li>1 tbsp vanilla</li>
<li>6 cups sliced fresh strawberries</li>
<li>1/4 cup sugar</li>
<li>1 cup whipping cream</li>
<li>1/4 cup powdered sugar</li>
<li>1 tsp vanilla</li>
</ul>
<br/>
<b>Method</b>
<br/>
<ol>
<li>In a large bowl, combine flour, chopped pecans, sugar,
baking powder, and salt. Cut in the cold butter until the
mixture resembles a coarse meal.</li>
<li>In a small bowl, lightly beat egg, then add milk,
orange peel, and vanilla.</li>
<li>Pour the milk mixture into the flour mixture. Stir
gently just until moistened.</li>
<li>Form six cakes by dropping batter by spoonfuls onto a lightly greased baking
sheet.</li>
<li>Bake in a 450F oven for 13 minutes, or until the cakes
are golden. Remove from the baking sheet immediately and
cool on a wire rack.</li>
<li>In a medium bowl, combine the strawberries and 1/4 cup
of sugar. Let stand for at least 20 minutes to allow
strawberry juice to seep from the berries.</li>
<li>In a medium bowl, beat the whipping cream, powdered
sugar, and 1 tsp vanilla.</li>
<li>To assemble, cut the shortcakes in half horizontally.
Layer each shortcake as shown in the photo. Makes 6.</li>
</ol>
<br/>
<br/>
Om nom nom! :D
<br/>
5:00Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-3681089078095525829.post-70193008879938577692012-03-11T20:51:00.001-05:002012-03-11T22:07:25.425-05:00The Burrito UnrecipeI worked most of the afternoon carefully beating egg whites until they were perfectly glossy and fluffy, then forming the glossy foam into flawless little single-serving sized nests. Then, I slowly baked them at precisely the correct temperature in my calibrated oven, and let them cool in the oven, as is required. When I gingerly removed them from the oven, they were immaculate. In fact, I am quite certain I heard a chorus of angels singing with glee. They were that nice. Then, I attempted to assemble the pavlovas. After wrestling with the sticky, collapsing nests from hell, and losing badly, the end product was less than attractive. "Hideous" and "atrocious" might be better descriptive words.<br/>
<br/>
This, my dear blog reader, is why you are getting a nice photo of my dinner. A burrito. Now, I know I don't need to give you a recipe to make a burrito because none is required, so let this just serve as a reminder that burritos are good (and can be healthful!)...and pavlova is <i>evil</i>...and difficult to get out of your hair.<br/>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g8wpz6Gn6RUXqg519IsJw1pSgaH9NUhqM6NMzLReQ0F3tojjxj9N8w0naIUOirRxd43TkNm5C1gVp7BjiO9f-OQRr_7fsIxqZO9TJl1dBXzjEb8fVghKvrCuq1GzTINPoJca-lJodhS9/s1600/Taco+2-4380.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="334" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g8wpz6Gn6RUXqg519IsJw1pSgaH9NUhqM6NMzLReQ0F3tojjxj9N8w0naIUOirRxd43TkNm5C1gVp7BjiO9f-OQRr_7fsIxqZO9TJl1dBXzjEb8fVghKvrCuq1GzTINPoJca-lJodhS9/s400/Taco+2-4380.jpg" /></a></div>
<br/><center><b>Burritos - good. Pavlova - bad.</b></center>
<br/>
<b>Tips for making healthful burritos:</b>
<br/>
<ul>
<li>Use 95% lean ground beef (or grind your own lean sirloin if you can).</li>
<li>Use a paper towel to carefully sop up the hot fat as it melts out of the beef. You want the protein, not the fat.</li>
<li>Use only a bit of olive oil in the pan to fry the onion before adding the ground beef.</li>
<li>Add a can of whole garbonzo beans to the cooked meat mixture - it is a great way to add fiber and slow-burning carbs, which can help you feel full longer.
<li>Use a low-sodium taco seasoning.</li>
<li>Go really easy on the cheese and fat-free sour cream; load up on fresh tomatoes, green pepper, and lettuce.</li>
<li>Use a small, low-carb wrap. I buy La Tortilla Factory Smart & Delicious tortillas - at only 3 net carbs, 7g fiber, and 50 calories, they are a good choice.</li>
</ul>
<br/>
Nom nom nom!<br/>
<br/>
5:00<br/>
<br/>
P.S.: If one of you makes a pretty pavlova, leave a comment on this post when you do. I will not only give you a large non-existent medal, I will also post a link to your blog, and will even post a photo of my disastrous attempt. LOL<br/>
.Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-3681089078095525829.post-32049113432274804712012-02-04T18:17:00.001-06:002012-02-04T18:47:40.567-06:00Bean DipWhen I was a child, long before it was hip to eat organic foods or recycle, my mother grew bean sprouts in a mason jar on the kitchen window sill and refused to consume foods that came in cans or plastic containers. I still have not ever tasted...ummm...cocoa puffs or spaghetti-o type foods. She instilled in me the belief that food could be healthful and still be incredibly tasty.</br>
</br>
Even though I subscribe to the "real food" philosophy, that philosophy is sometimes moderated by a need for convenience. So, this evening I give to you one of my favourite, super-convenient recipes - bean dip - made with canned beans! It is incredibly quick and easy to make, has loads of flavour, and is healthful. While this is called a dip, it could just as easily be served as a side salad. Either way, whip up a batch - your hungry game-day guests will love it.<br/>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgekDBeT3ux_5yNtGsjd_btoURRlhFsiFl529NXfrbw6nwtKvPXeUa6GEPwQRsb_JOt-L-PMfghQD6zmt6ypL3cUey1SuZC6YLWOe-JzK3tPPfZd0TCpCl6kDVtUWSiVS-k3XkcfAYCqV/s1600/Bean+Dip-3774.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="260" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgekDBeT3ux_5yNtGsjd_btoURRlhFsiFl529NXfrbw6nwtKvPXeUa6GEPwQRsb_JOt-L-PMfghQD6zmt6ypL3cUey1SuZC6YLWOe-JzK3tPPfZd0TCpCl6kDVtUWSiVS-k3XkcfAYCqV/s400/Bean+Dip-3774.jpg" /></a></div>
<br/>
<b>Ingredients</b>
<ul>
<li>1/2 cup cider vinegar</li>
<li> 1/2 cup sugar</li>
<li>3/4 cup olive oil</li>
<li>1 tsp salt</li>
<li>1 15-ounce can black beans</li>
<li>1 15-ounce can pinto beans</li>
<li>1 15-ounce can garbanzo beans (chick peas)</li>
<li>1 15-ounce can corn</li>
<li>1 cup each of the following (chopped): red bell pepper, green bell pepper, yellow bell pepper</li>
<li>1 cup chopped celery</li>
<li>1 cup chopped red onion</li>
<li>3/4 of a 2 ounce can of chopped jalapeno peppers (use the entire can if you like spicier foods)</li>
</ul>
<br/>
<b>Method</b>
<br/>
<ol>
<li>In a small sauce pan, combine the first four ingredients. Bring to a boil over medium heat, stirring occasionally. After it heats to a boil, remove from heat. Set aside to cool.</li>
<li>Place all of the beans and corn in a large colander; rinse under a gentle stream of tepid water until the water runs clear. Set aside to continue draining.</li>
<li>Chop the peppers, celery, and onion so that the chopped bits are about the size of a bean. Place in a large bowl along with the jalepeno peppers.</li>
<li>When the beans have thoroughly drained, add them to the bowl with the chopped vegetables.</li>
<li>Pour the vinegar/oil mixture over the beans and vegetable mixture. Gently stir.</li>
<li>Add more salt if needed and add black pepper if you like.</li>
</ol>
<br/>
Serve immediately if you like, although the flavour does improve over time so if you can make it the day before, do so. This will stay good for three days in the refrigerator.<br/>
<br/>
OM NOM NOM!! :D<br/>
<br/>
5:00Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-3681089078095525829.post-86072380771575810172012-01-29T21:07:00.000-06:002012-01-29T21:18:38.027-06:00Scallop Basil Fettuccini - a beautiful thingSimple is gorgeous, and this pasta really is very simple. The flavour of the sauce is uncomplicated and lovely, with subtle anise and basil playing off each other over a background of creamy goodness. It is perfect without trying.</br>
<br/>
As with everything you cook, I would encourage you to taste as you do so and adjust seasonings to your taste. I don't like a lot of salt in my food, so you may need to add more. Also, I highly recommend making your own pasta. Homemade pasta is a completely different product from the dry boxed pasta that is so common. If, however, you don't have time to make your own pasta, use a whole-grain boxed variety, which is also very good.
<br/>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXrrZBNHi2CrFGr27a-f1JimKMKE58E7afnBEwIGGwxhRVpmP_2wW-jFe09pGoZfy8uyxZcfrrprlm9DlXqGSNx13KZz_MrldAcgUhPeDJCic5LyF3QKGA7BJEpplCNyGglS-GB78H259/s1600/Scallop+fettuccini-3744.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="341" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXrrZBNHi2CrFGr27a-f1JimKMKE58E7afnBEwIGGwxhRVpmP_2wW-jFe09pGoZfy8uyxZcfrrprlm9DlXqGSNx13KZz_MrldAcgUhPeDJCic5LyF3QKGA7BJEpplCNyGglS-GB78H259/s400/Scallop+fettuccini-3744.jpg" /></a></div>
<br/>
<b><u>Fettuccini noodles</u></b>
<br/>
<ul>
<li>2 1/2 cups flour (I used all-purpose, although if you have can get farino di grano tenero tipo 00, use that)</li>
<li>3 jumbo eggs</li>
</ul>
<br/>
<b>Method</b>
<br/>
<ol>
<li>Place the flour in a medium bowl; make a well in the center.</li>
<li>Break the eggs into the well; stir with a fork.</li>
<li>Continue working the flour into the eggs until it forms a firm dough. The dough should be firm and smooth; not wet, nor crumbly. If it is too dry to form a firm, smooth ball, add a teaspoon of water.</li>
<li>Knead the dough for ten minutes on a lightly floured surface. The dough should be firm, but not hard. It should hold an indent when poked with your thumb, then gradually spring back. If the dough seems too soft or is sticky, knead in a bit more flour.</li>
<li>Form the dough into a ball and place in a clean bowl. Cover with plastic wrap, and let rest for 15 minutes.</li>
<li>Roll the dough into a size and shape appropriate for your pasta rolling/cutting machine, or roll out with a rolling pin until it is very thin then cut into strips with a knife. Place the cut pasta on a clean towel to dry for a few minutes. You will only need half of the noodles for this recipe, so you can store the rest by wrapping it in plastic wrap and placing it in the fridge where it will remain good for 3 days.</li>
<li>Boil the noodles for 3-4 minutes.</li>
</ol>
<br/>
<b><u>Sauce</u></b>
<br/>
<ul>
<li>1 tbsp butter</li>
<li>1/2 of a medium onion, chopped finely</li>
<li>4 cloves of garlic</li>
<li>1/4 cup white wine or champagne</li>
<li>1/3 cup light cream (half-and-half)</li>
<li>1/4 tsp salt</li>
<li>pinch of anise seeds</li>
<li>5 large leaves of fresh basil</li>
<li>6 large sea scallops (~3/4 pound)</li>
</ul>
<br/>
<b>Method</b>
<br/>
<ol>
<li>Melt the butter in a frypan. Add the onion, garlic, and anise seeds. Saute until the onions are soft and translucent.</li>
<li>Add the wine to the onions; heat only until hot. Remove from heat; set aside for two minutes.</li>
<li>Using a blender or a small food processor, blend the cream/onion sauce until it is smooth. Set aside.</li>
<li>In a clean frypan, heat 1 tbsp of butter. When the butter is melted and pan is very hot, add the scallops. Do not crowd the scallops as they will stew in the juices they release, rather than sear. Cook the scallops without disturbing them until a caramel colour forms on the underside (This is called searing. Usually caramelly sticky stuff will also form in the bottom of the pan which will be a good indication of what is going on underneath the scallops. If you are not sure if the scallops are getting a nice caramel colour underneath, you you may peek under one). When the scallops are seared, flip to cook the other side. Again, do not move them around in the pan.</li>
<li>When the scallops are cooked, place between two hot plates to keep warm while you de-glaze the scallop fry pan with the wine/onion sauce over medium heat. (Don't skip this step as the caramelly stuff in the bottom of the fry pan adds lots of flavour to the sauce!)</li>
<li>After de-glazing the frypan, add the cream to the hot wine sauce. Heat until steamy, but not allow the sauce to boil after adding the cream.</li>
<li>Cut the fresh basil into thin strips.</li>
<li>Add the sauce to the cooked noodles along with the basil. Stir. Plate; top with the seared scallops.</li>
</ol>
<br/>
This seems like a long recipe but it really is quite simple. After making the noodles, it will take only about 15 minutes to make the sauce and boil the noodles. Timing, is, however, the key as you will have a lot of things going on all at once for that 15 minutes. First, get the water boiling for the pasta. Then, saute the onions and add the wine, and blend. Then, sear the scallops. When the scallops are finished searing, immediately put the noodles in the boiling water, and finish the sauce with the cream (be sure to taste the sauce at this point to see if it is salted to your liking). By the time you are finished the sauce, the noodles will be done and the scallops should still be hot. Plate, and serve!
<br/>
<br/>
Serves 2.
<br/>
<br/>
Om nom nom!
<br/>
<br/>
5:00Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-3681089078095525829.post-86975681379827091012012-01-15T14:48:00.000-06:002012-01-25T17:36:53.901-06:00West Country Apple CakeSunday morning sunshine is different from the sunshine of the other days of the week. It is softer and warmer and seems to linger a little longer when streaming through the window onto the kitchen table. This morning I woke before the sun and busied myself in my kitchen, peeling apples, sifting, combining, and stirring. After I had placed my cake in the oven, I watched the sunrise as I walked to the corner store to get the Sunday paper. The cold chill of wintery air forced me to pull my scarf up around my ears and shove my hands deep in my pockets. When I returned, my warm little house was filled with the aroma of baking apples and spices, and the sun was shining at low angles through my windows. It was lovely.<br/>
<br/>
Make some country apple cake, have a good cup of coffee, do the Sunday crossword puzzle, and enjoy the sunshine. It is days like this that make life good, isn't it?<br/>
<br/>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuZIxJOf0RB6RHWEAds5Xg5X8d18zDAvLyJ00B6Qx5kjW5wrShAwXlwW7VCByvBjwf2BbvalSk69BULwWbZ6Lj9mPN9tyC-vl8VEDqA0jTARu-qPdhcMz0eKdJqU8TwbQ2zVOd-hcXMvP/s1600/Country+apple+cake-3682.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCuZIxJOf0RB6RHWEAds5Xg5X8d18zDAvLyJ00B6Qx5kjW5wrShAwXlwW7VCByvBjwf2BbvalSk69BULwWbZ6Lj9mPN9tyC-vl8VEDqA0jTARu-qPdhcMz0eKdJqU8TwbQ2zVOd-hcXMvP/s400/Country+apple+cake-3682.jpg" /></a></div>
<br/>
<b>Ingredients</b>
<ul>
<li>2 cups all-purpose flour</li>
<li>1 tsp baking powder</li>
<li>1/2 cup cold butter, cut into small cubes</li>
<li> 3/4 cup packed brown sugar</li>
<li>1 egg, lightly beaten</li>
<li>1/2 cup milk</li>
<li>3 large apples (use an heirloom variety if you can find them)</li>
<li>2 tsp lemon juice</li>
<li>1/3 cup raisins</li>
<li>1/2 tsp cinnamon</li>
<li>scant 1/4 tsp each ground allspice, cloves, nutmeg</li>
<li>1 tsp cornstarch</li>
</ul>
<br/>
<b>Method</b>
<br/>
<ol>
<li>Lightly grease an 8" round cake pan. Set aside. Preheat the oven to 350F.
<li>Peel and core the apples. Slice into wedges that are about 1/2" thick.</li>
<li>Sprinkle the apples with the lemon juice; stir to coat the apples.</li>
<li>Add to the apples the raisins, cinnamon, allspice, cloves, nutmeg, and cornstarch. Stir. Set aside.</li>
<li>In a small mixing bowl combine the flour and baking powder. Using a pastry cutter, cut the butter cubes into the flour until the mixture resembles coarse meal.</li>
<li>Stir the brown sugar into the flour mixture.</li>
<li>Add the egg and milk to the flour mixture and stir to make a sticky dough. There may be small lumps of butter in the dough, but that is ok. The texture of the dough should be like a veryyy soft, lumpy cookie dough; not like a smooth cake batter. Divide the dough into two equal parts.</li>
<li>Spread half of the dough evenly in the bottom of the cake pan. Cover this bottom layer of dough with the apple mixture. Use the remaining dough to cover the top of the apples. It is ok if there are apples peeking through the top layer of dough. It is often prettier if it isn't perfect!</li>
<li>Place cake in preheated oven. Bake for 55 minutes, or until tester inserted in the center comes out clean.</li>
</ol>
<br/>
Serve warm with whipped cream.<br/>
<br/>
Om nom nom!! :)
<br/>
<br/>
5:00Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-3681089078095525829.post-43637758376673870902012-01-11T21:06:00.000-06:002012-01-12T07:53:19.352-06:00French onion soupWhen I cook, I am rarely thinking about only the ingredients in front of me. Rather, I contemplate who might have made this recipe before me and where its origins lie. Onion soup, like most soups, is peasant food born in the countryside; the food of the poor. Onions have always been inexpensive and easy to grow. This soup is the epitome of simple, country food that could have been easily prepared on a hob in front of a fire. As I slice and stir, I think about all of the women before me who have filled their modest homes with the aroma of sauteing onions, and fed their smiling families bowls full of tasty homemade goodness.<br/>
<br/>
<i>This</i> is what good food is.<br/>
<br/>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDIg2kpG5GRbn92jt1sbrG6F1wvjaWrrC-LRYC9TjiFTaUJcZiK4WSFdtsQkFvIXXMiCxr1MGGQ2jRyL8uAqhpet7rMYC_BMNA7fvWV9N_TpLmnO2thiFYp5cSBKC_Rfckr72ZvSBLQSf1/s1600/French+onion+soup-3556.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="390" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDIg2kpG5GRbn92jt1sbrG6F1wvjaWrrC-LRYC9TjiFTaUJcZiK4WSFdtsQkFvIXXMiCxr1MGGQ2jRyL8uAqhpet7rMYC_BMNA7fvWV9N_TpLmnO2thiFYp5cSBKC_Rfckr72ZvSBLQSf1/s400/French+onion+soup-3556.jpg" /></a></div>
<br/>
<b>Ingredients</b>
<br/>
<ul>
<li>5 cups of thinly sliced onions</li>
<li>1/4 cup butter</li>
<li>1 clove garlic, finely minced</li>
<li>1 tsp sugar</li>
<li>1/2 tsp salt</li>
<li>1/2 cup brandy</li>
<li>42 ounces of beef broth</li>
<li>2 bay leaves</li>
<li>1/2 tsp thyme</li>
<li>pinch of pepper</li>
<li>salt to taste</li>
<li>8 ounces grated comte or gruyere cheese</li>
<li>6 slices of french bread, sliced on the diagonal</li>
</ul>
<br/>
<b>Method</b>
<br/>
<ol>
<li>Melt the butter over medium heat; add the garlic and sliced onions and saute until they are transparent and tender.</li>
<li>Lower the heat to medium-low and add the sugar and 1/2 teaspoon salt to the onions; continue sauteing until the onions caramelise (turn a deep golden colour), which may take up to 30 minutes. Having a thick, caramely bit of sludge form in spots on the bottom of the pan is desirable. When it happens, scrape it off and stir it into the onions, then let it form again. Repeat a few times.</li>
<li>After the onions caramelise, add the brandy to deglaze the pan.</li>
<li>Add the beef broth, bay leaves, thyme, and pepper. Bring to a boil, then gently simmer for 30 minutes. Season with salt to taste.
<li>Place the soup in serving size oven-safe bowls. Top each with a slice of bread, then cover the bread with the grated cheese</li>
<li>Place the bowls under the broiler for approximately 3 minutes, or until the cheese has melted and begins to turn golden in spots.</li>
<li>Serve while cheese is hot and bubbly.</li>
</ol>
<br/>
This soup has a strong enough flavour to stand up to a nice beer. I enjoyed it with a South Shore Brewery Nut Brown Ale. It was <i>perfect</i>...and I imagine a few hundred years ago, it was likely the beverage consumed along side this meal.
<br/>
<br/>
Nom nom nom!<br/>
<br/>
5:00Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-3681089078095525829.post-56491278403221232652012-01-09T17:56:00.001-06:002018-10-31T19:45:21.109-05:00Sea salt caramelsEvery Valentine's Day, I give something homemade to my husband. It is never terribly expensive, and never over the top; just something that says, "I was thinking about you". In years past, I have made brownies, painted a coffee mug, and made cards - some of which looked like they were made by a three year old as knowing when to put the craft glue down is not one of my strengths. So this year there will be no card; instead, I am making sea salt caramels.<br/>
<br/>
Making your own candy always elicits praise and adoration disproportionate to the effort you put into it, and that's not a bad thing. So whip up these delicious, chewy caramels, give them to the one you love, and bask in adoration reserved for candy making gods or godesses.<br/>
<br/>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqb9r4P0wxa-GSBS6T8ZUAoe7-Ud6WrTtPlPQ7WtJCTo7TFUU_26xBbaYzwVGGG4vBikgQJUdw_S6u1Tj0hH6H8A8EC8bl9kSDOmsq0g1hcTJZ8IXCCD00iPWCYT1B8ClCEMJtT3nKdkU7/s1600/Sea+salt+caramels-3478.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="242" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqb9r4P0wxa-GSBS6T8ZUAoe7-Ud6WrTtPlPQ7WtJCTo7TFUU_26xBbaYzwVGGG4vBikgQJUdw_S6u1Tj0hH6H8A8EC8bl9kSDOmsq0g1hcTJZ8IXCCD00iPWCYT1B8ClCEMJtT3nKdkU7/s400/Sea+salt+caramels-3478.jpg" /></a></div>
<br/>
<b>Ingredients</b>
<br/>
<ul>
<li>1 1/2 cup heavy cream</li>
<li>6 tbsp butter</li>
<li>1 1/2 tsp sea salt</li>
<li>2 1/4 cups sugar</li>
<li>3/8 cup corn syrup</ii>
<li>3/8 cup water</li>
<li>3/4 cup dark chocolate chips</li>
<li>1 heaping tsp butter</li>
<li>sea salt for sprinkling on top of caramels</li>
</ul>
<br/>
<b>Method</b>
<br/>
<ol>
<li>Line an 8x8" pan with parchment paper. Set aside.
<li>In a small saucepan, combine cream, butter, and 1 1/2 teaspoons sea salt. Heat over medium heat, stirring constantly until just barely boiling. Remove from heat and set aside.</li>
<li>In a large saucepan (3-4 quart, tall sides), combine sugar, corn syrup, and water. Heat until boiling, stirring often.</li>
<li>Continue boiling the sugar mixture without stirring; instead, occasionaly lift and swirl the pot. Boil until the sugar mixture is caramel colour. Be sure to constantly watch the pot as once the syrup begins changing colour, it changes quickly and you do not want it to get too dark as it will taste burnt.</li>
<li>When the sugar mixture is a nice caramel colour, pour the cream mixture into the sugar mixture while stirring constantly. Use caution as the caramel will foam up.</li>
<li>Continue boiling the caramel until it reaches precisely 250f. The second it reaches 250f, remove the pan from heat. This is important as a couple of degrees when candy making means the difference between crunchy caramel and nice chewy caramel.</li>
<li>Pour the caramel into the prepared pan.</li>
<li>After the caramel has been allowed to fully cool, remove it from the pan and cut into pieces. (I used a small heart shaped cookie cutter)</li>
<li>In a microwave safe bowl, combine chocolate chips and 1 heaping teaspoon of butter. Microwave on high 15 seconds at a time, stirring after each cycle, until the chocolate is melted.</li>
<li>Dip the caramel pieces in the melted chocolate. Place on a parchment lined cookie sheet to allow the chocolate to set.</li>
<li>After approximately 20 minutes, when the chocolate has begun to set, sprinkle one of the chocolate covered caramels with a few grains of sea salt. If the salt turns transparent, let the chocolate set a bit longer. You want the salt to stick to the chocolate, but not dissolve in the chocolate. When the salt sticks, but does not dissolve, continue sprinkling all of the caramels</li>
<li>Wrap each caramel in a square of wax paper.</li>
</ol>
<br/>
Tip: For $2.99 I bought a small, stainless steel box at Michael's craft store, which I then lined with parchment paper. You could also use rafia to attach a gift tag and to tie the tin as you would with a ribbon.
<br/>
Enjoy! :DUnknownnoreply@blogger.com13tag:blogger.com,1999:blog-3681089078095525829.post-22052616674199163562012-01-06T20:11:00.002-06:002012-01-06T20:55:40.189-06:00Cranberry Chutney and Baked BrieThe invisible wind violently shakes the windows in their frames, and the trees, with each scrape of their bending bows, threaten to peel off the roof. I scurry about my little home, preheating the oven to bake the brie, zesting an orange and toasting walnuts to make a meal of savory goodness. It is a good night to stay in.<br/>
On nights like tonight, when the world seems inky black and foreboding, I imagine that all of the little mice of the world are hiding in their warm little dens, and owls are snuggled together in their tree stumps, and people are at home in front of their fires, sipping good wine, and eating brie with chutney.<br/>
<br/>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIQKmdPco_Nifvp8chFgu_qxfl5dFondMaidPaa_aciHuETDgeA71t989FVXTuhbLMkMRkSFBzw0OSa1U5wWoDd28s1oTOTfBxdj4vyvcosO2manI1yF29xqR0WoDM9z_BHrKY-K5UCMF/s1600/Cranberry+chutney+and+brie-3420.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="287" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUIQKmdPco_Nifvp8chFgu_qxfl5dFondMaidPaa_aciHuETDgeA71t989FVXTuhbLMkMRkSFBzw0OSa1U5wWoDd28s1oTOTfBxdj4vyvcosO2manI1yF29xqR0WoDM9z_BHrKY-K5UCMF/s400/Cranberry+chutney+and+brie-3420.jpg" /></a></div>
<b>Cranberry Chutney</b>
<br/>
Ingredients:<br/>
<ul>
<li>1/4 cup finely chopped onion</li>
<li>1 tsp butter</li>
<li>1 1/2 cups fresh cranberries</li>
<li>1/3 cup chopped toasted walnuts</li>
<li>zest of 1/2 of a large naval orange</li>
<li>juice of 1 large naval orange</li>
<li>1/3 cup cider vinegar</li>
<li>1/3 cup sugar</li>
<li>1/8 tsp ground cinnamon</li>
<li>1/8 tsp fennel</li>
<li>1/8 tsp allspice</li>
<li>pinch of celery seeds</li>
<li>pinch of salt</li>
</ul>
<br/>
Method:
<br/>
<ol>
<li>In a small sauce pan melt the butter then saute the onion until transparent.</li>
<li>Add all other ingredients to the sauce pan and bring to a gentle boil over medium heat. Simmer until cranberries burst and a jam-like sauce begins to form.</li>
<li>Serve warm with a small wheel (6 ounces) of brie that has been baked for 15 minutes in a 300f oven.</li>
</ol>
<br/>
I enjoyed this with a reasonably priced and super yummy bottle of 337 cabernet sauvignon, which is a nice everyday wine, and toasted walnuts.<br/>
<br/>
Om nom nom!Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-3681089078095525829.post-91080311395150206432011-12-14T00:15:00.003-06:002011-12-15T07:40:26.234-06:00Rum BallsWhen I was I child I spent my allowance on one of two things - bananas or rum balls. My brother and I would trudge 2 1/2 miles down to the bakery and spend far too much time, much to the annoyance of the bakery staff, with our hands on the glass of the display cases, trying to decide what we wanted. I, invariably, settled on rum balls. They taste so warm and chocolatey. We would slowly meander home, only to arrive there empty handed with chocolate covered hands and faces.<br/><br/>
This recipe is a very common one, although I have modified it by reducing the amount of nuts and increasing the cookie crumbs, thereby making it slightly more affordable to make. Surprisingly, the modification does not at all affect flavour or texture. So, make a double batch, keep a dozen, and give a dozen to someone special for Christmas. :)<br/>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9I3gyL6ZnZ3qfZ05OVfTjLTdsridS1EOxd9Ag5f357dL43BQg8F0Yb7FzRyVEZ-I7OZG1Ky_c5HahdioPgP6IzYXHH5e08dDDjdjxLzV2Ij2sIYK82OxbnlE2NBYDpetMf1jdW3dlFV7/s1600/Rum+Balls-3189.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9I3gyL6ZnZ3qfZ05OVfTjLTdsridS1EOxd9Ag5f357dL43BQg8F0Yb7FzRyVEZ-I7OZG1Ky_c5HahdioPgP6IzYXHH5e08dDDjdjxLzV2Ij2sIYK82OxbnlE2NBYDpetMf1jdW3dlFV7/s400/Rum+Balls-3189.jpg" /></a></div><br/>
<b>Ingredients</b>
<ul>
<li>1 Cup Finely chopped hazelnuts or pecans</li>
<li>1 3/4 Cups Crushed Nilla wafers or arrowroot cookies</li>
<li>1/2 Cup powdered sugar (aka: icing sugar)</li>
<li>2 Tbsp cocoa powder</li>
<li>2 Tbsp Light corn syrup</li>
<li>1/4 Cup Dark rum</li>
<li>4 Ounces Dark chocolate</li>
<li>1 Tsp butter</li>
</ul>
<b>Method</b>
<ol>
<li>Combine first four ingredients in a medium mixing bowl.</li><br/>
<li>Place the corn syrup in a microwave-safe bowl; microwave on high for ~15 seconds to warm and make easier to incorporate into the dry ingredients.</li><br/>
<li>Stir the warm corn syrup into the dry ingredients.</li><br/>
<li>Add the rum to the mixture; stir well. The mixture should be thoroughly moist so that it will stick together in balls, but not so wet that it won't hold the shape of a ball. If the mixture is too dry and crumbly, add another teaspoon of rum; stir.</li><br/>
<li>Refrigerate mixture for ~1 hour.</li><br/>
<li>Form into balls appoximately 1 1/4 inches in diameter.</li><br/>
<li>Place the dark chocolate and butter in a microwave-safe bowl; heat on high for 15 seconds; stir. Repeat until the chocolate and butter are melted.</li><br/>
<li>Dip each rum ball into the melted chocolate to coat. Place the rum balls on a parchment covered cookie sheet. Garnish each with a bit of chopped nuts.</li><br/>
<li>Allow the chocolate coating to set for at least 1 hour before serving.</li><br/>
</ol>
Enjoy! :DUnknownnoreply@blogger.com14tag:blogger.com,1999:blog-3681089078095525829.post-51149392617348178942011-11-20T08:59:00.002-06:002011-11-20T09:25:03.271-06:00Squash Orange CakeIf there could be a luscious cake that could be called almost healthful, this is would be the front-running candidate. It is packed full of vitamin dense grated squash and orange rind, and made with whole wheat flour. Don't let that put you off, though, as this cake is truly a delicious treat.<br/>
<br/>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOXHCvZjO5-jz7HQZJSrf5y1WfddkVnME8_1c_apJ1i5Vb6QE4Fhai7DEAMFB9n5BUgSit6cy39FsUo45_JZCvi7Fgxscy2YAxN4m4Uma39mzx-qnthJZHWHCIa9FPMXg6i182FSWeayj/s1600/Squash+Orange+Cake-3143.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTOXHCvZjO5-jz7HQZJSrf5y1WfddkVnME8_1c_apJ1i5Vb6QE4Fhai7DEAMFB9n5BUgSit6cy39FsUo45_JZCvi7Fgxscy2YAxN4m4Uma39mzx-qnthJZHWHCIa9FPMXg6i182FSWeayj/s400/Squash+Orange+Cake-3143.jpg" /></a></div>
<br/>
<b>Ingredients</b>
<ul>
<li>3/4 c. softened butter</li>
<li>3/4 c. packed brown sugar</li>
<li>3 eggs, lightly beaten</li>
<li>finely grated rind and juice of 1 1/2 oranges</li>
<li>2 c. whole wheat flour</li>
<li>3 tsp. baking powder</li>
<li>1 1/2 tsp. ground cinnamon</li>
<li> 1 1/3 c. coarsely grated raw butternut squash</li>
<li>1 c. raisins</li></ul><br/>
<b>Icing</b>
<ul>
<li>1-8 ounce package of cream cheese, at room temperature</li>
<li>1/2 c. powdered sugar</li>
<li>1 tsp. finely grated orange rind</li>
<li>2 tsp. orange juice</li>
<li>orange zest to top cake</li></ul><br/>
<b>Cake Batter Method</b>
<ol>
<li>Preheat the oven to 350 degrees fahrenheit.</li><br/>
<li>In a medium size bowl, beat together the butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add the grated orange rind and juice. Beat well.</li><br/>
<li>In a separate bowl, combine flour, baking powder, and cinnamon. Add to the butter mixture and stir until moistened.</li><br/>
<li>Add the squash and raisins to the batter. Mix well.</li><br/>
<li>Grease a 7-inch springform pan; line the bottom with greased parchment paper. Spoon the batter into the pan; smooth the top of the batter. Place on center rack in the preheated oven; bake for 1 hour. After 1 hour, test the cake to see if it is done by inserting a clean toothpick into the center. If it comes out clean, the cake is done.</li><br/>
<li>Let the cake cool in the pan for 5 minutes, then remove from the pan to let fully cool on a rack.</li>
</ol><br/>
<b>Icing Method</b>
<ol>
<li>Place cream cheese, powdered sugar, orange rind, and orange juice in a small bowl. Beat well until light and fluffy.</li><br/>
<li>Ice the top of the fully cooled cake. Garnish the center with orange rind.</li></ol><br/>
Enjoy! :DUnknownnoreply@blogger.com12tag:blogger.com,1999:blog-3681089078095525829.post-8270331106368993162011-10-22T18:35:00.002-05:002011-12-29T12:31:54.143-06:00Pumpkin BreadA few years ago, a missionary friend talked me into volunteering to cook at a summer bible camp. I had visions of baking wonderful foods for the children who would, because of my culinary prowess, love and admire me. When I arrived with my truck load of organic vegetables, organic whole-grain flours of all sorts, and whole-grain pastas, I was shiny-faced and excited to prepare uber-healthful foods so the children would be healthy and thriving. Then, I cooked. This is what I learnt:<br/>
<ol>
<li> Children hate foods that are healthful.</li>
<li>Children have evil powers of persuasion (it looks a lot like mournful sadness).</li>
<li>Children, especially female children, would rather starve themselves to death (yes, actual death) than eat anything that even vaguely looks like it might have nutritional value.</li>
<li>Children do not like whole-wheat bread, no matter how carefully and lovingly it has been prepared.</li>
</ol>
<br/>
By the end of the first week I was putting sugar in the spaghetti sauce. BUT! I did figure out a way to get them to eat healthful bread. Enter, pumpkin bread.*cues the angels* You, and even the very small controlling people who live with you, will love this bread. It is exquisitely moist, has a lovely thin crust, and the subtlest hint of pumpkin flavour.<br/>
<br/>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEs8WM0SzbmQnoXKpROjn7VHO6h_JEjd1ZpSBqlCA79NVLtWXKUFnHJc19cpoXbhB4XDJlqG1tfOL27cCGejdYVZcizgwLVifEL18SA7uzjhFhC3GSM7UEjKgTEUvSDj0oy2IPpx6ehev2/s1600/Pumpkin+bread-2949.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="305" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEs8WM0SzbmQnoXKpROjn7VHO6h_JEjd1ZpSBqlCA79NVLtWXKUFnHJc19cpoXbhB4XDJlqG1tfOL27cCGejdYVZcizgwLVifEL18SA7uzjhFhC3GSM7UEjKgTEUvSDj0oy2IPpx6ehev2/s400/Pumpkin+bread-2949.jpg" /></a></div>
<br/>
<ul>
<li>2 tbsp. active dry yeast</li>
<li>1/2 c. warm water</li>
<li>4 tbsp. butter, cut into small bits</li>
<li>1-1/2 c. very hot water</li>
<li>2 tsp. salt</li>
<li>1 egg, beaten</li>
<li>1-1/4 c. pureed pumpkin (bake and puree fresh pumpkin if possible, otherwise canned is ok, too)</li>
<li>4 tbsp. packed brown sugar</li>
<li>2 c. whole-wheat flour</li>
<li>4-5 c. bread flour</li>
<li>1 egg, beaten (for washing the loaves)</li>
<li>2 tbsp. sunflower seeds</li>
</ul><br/>
Mix together the yeast and 1/2 cup warm water; cover; set aside for approximately 10 minutes, until it is foamy. Place the hot water and butter in a large bowl; stir until the butter has melted. Add 1 cup of bread flour to the water/butter mixture; stir for 3-4 minutes. Add the salt, egg, pumpkin, brown sugar, yeast mixture, and whole-wheat flour. Stir for 2 minutes. Add bread flour, 1 cup at a time, until it forms a soft dough, which will be sticky, but not so soft that you can't pick it up. Turn out on lightly floured surface; knead, adding flour as needed, until the dough forms a soft ball that is smooth, soft, and elastic. Place the dough in a bowl that has been sprayed with cooking spray; cover loosely with plastic wrap and set aside to rise for about 40 minutes, until double in size. Turn the raised dough out onto a lightly floured surface, knead lightly to partially de-gas; divide the dough into two equal parts and shape each into a loaf. If you choose to use a loaf pan, a greased 9 x 5 x 3" pan works well, otherwise, use a greased cookie sheet. Let the loaves rise for another 30 minutes, or until double in size. Right before placing the loaves in the oven, brush them with the second beaten egg and sprinkle with the sunflower seeds. Slash each loaf on the diagonal. Place the loaves on the center rack of an oven that has been preheated to 400f. Mist the loaves with water then quickly close the oven. After 15 minutes, reduce the oven temperature to 350f and continue baking for 15-20 minutes, until the loaves are brown and sound hollow when tapped.<br/>
<br/>
Nom nom nom!! Enjoy! :D<br/>
<br/>
5:00Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3681089078095525829.post-21289584635947559892011-10-16T22:04:00.001-05:002012-01-12T14:40:23.450-06:00Purist Pumpkin Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjaomzyhvT9AECLDWQ9WBQNtbRDeORFNhAkFhdcl6ZE_4l4ZPb9MIgC3vpil6KI2OKsibMyYmDXUG_80s70lrPPWRZvX0lE2-AkVokul5NHxi5RkeE0qogE3Itj9g6eWTaWY9npd_YzFB/s1600/Pumpkin+Pie+1-2885.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjaomzyhvT9AECLDWQ9WBQNtbRDeORFNhAkFhdcl6ZE_4l4ZPb9MIgC3vpil6KI2OKsibMyYmDXUG_80s70lrPPWRZvX0lE2-AkVokul5NHxi5RkeE0qogE3Itj9g6eWTaWY9npd_YzFB/s400/Pumpkin+Pie+1-2885.jpg" /></a></div><br/>
<br/>
Some things are so perfect, they shouldn't be messed with. Pumpkin pie is one of those things. Classic pumpkin pie trumps any of the 'improved' versions you might be tempted to try, and if you are a purist, you not only stick to a recipe that has been around for decades, you go to a field, pick a pumpkin, bake it, then puree it to make your pie. Making your own pastry is a given (using a store-bought crust would be sacrilegious and bring down upon you, and all of your descendants to the 7th generation, horribly bad karma). Do it old-school - the end product is worth it and you will impress the hell out of everyone, most of whom have never had a made-from-scratch pie. So send everyone away, put some good music on (<a href="http://www.youtube.com/watch?v=E8cMy-Jmoso">this</a> is a good place to start), assemble your pie, then sit cross-legged on the floor in front of the oven, watching your pie turn golden, feeling like a modern Julia Child, inhaling the warm aroma of tradition that seeps from your oven.<br/>
<br/>
Filling
<ul>
<li>1 c. sugar</li>
<li>1/2 c. packed brown sugar</li>
<li>4 tsp. pumpkin pie spice</li>
<li>3/4 tsp. salt</li>
<li>4 c. baked pumpkin, squished to drain of excess moisture, then pureed (canned plain pumpkin may be used if you are not going for the Julia Child experience :)</li>
<li>2 3/4 c. evaporated milk (I use evaporated milk because it is low-fat - use heavy cream instead if you like.)</li>
<li>4 eggs, beaten</li>
</ul><br/>
Preheat oven to 425f. Combine all ingredients in a large bowl. Mix well. Pour into unbaked pie crust. Place in preheated oven; bake for 15 minutes then reduce oven temperature to 375f. Bake for an additional 45 - 60 minutes, until toothpick (or sharp, thin knife) inserted in middle comes out clean.<br/>
<br/>
Pastry Crust
<ul>
<li>2 c. flour</li>
<li>1 tsp. salt</li>
<li>2/3 c. shortening</li>
<li>7 tbsp. ice water</li>
</ul>
<br/>
Place flour in a medium bowl; add salt; stir. Using a pastry cutter, cut the shortening into the flour until it forms a coarse, crumbly mixture. Using a fork, gently stir in the cold water. Mix only until the dough forms a ball. Use your hands to squish it together a bit if needed, but do not knead! Wrap the dough in plastic wrap and refrigerate for at least an hour. Roll out dough on a lightly floured surface; line a large pie plate (2 inches deep). Trim the excess from the edges of the pan if there is dough hanging over the edges. Use the excess to make pastry leaves for garnish.<br/>
<br/>
5:00
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9U2sQ_o0XmKLn8IszbUnkkCfCVhv79I5NK_cAupmJI1E2W84uN0ur6M7zowsLVpsue8w1IuO35Aqm7StZKx0W89T1-hLd_D821nSNdazRDjEPgZGR5pMfLUWSOlyEMiN-3UqY9Q-jgf54/s1600/Pumpkin+Pie+2-2871.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9U2sQ_o0XmKLn8IszbUnkkCfCVhv79I5NK_cAupmJI1E2W84uN0ur6M7zowsLVpsue8w1IuO35Aqm7StZKx0W89T1-hLd_D821nSNdazRDjEPgZGR5pMfLUWSOlyEMiN-3UqY9Q-jgf54/s400/Pumpkin+Pie+2-2871.jpg" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3681089078095525829.post-22216902196290488302011-09-18T08:13:00.000-05:002011-09-19T16:05:23.173-05:00Spiced Whole Wheat and Oats Bread Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrHY-3rhQ26qeeOoF6fxR5pvGlu_GainKyQmgTxjN80rCb6Y4D8W458G_0NSwl9sm-_PeUucHXVWY4mYK5P5E0FPZ9cCfhUuG2KR6kvbcd-HNOKY_uG5YICATYyPWMWIPQ8ujIWOaMFCc/s1600/Spiced+whole+wheat+and+oats+bread+rolls-2768.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQrHY-3rhQ26qeeOoF6fxR5pvGlu_GainKyQmgTxjN80rCb6Y4D8W458G_0NSwl9sm-_PeUucHXVWY4mYK5P5E0FPZ9cCfhUuG2KR6kvbcd-HNOKY_uG5YICATYyPWMWIPQ8ujIWOaMFCc/s400/Spiced+whole+wheat+and+oats+bread+rolls-2768.jpg" /></a></div>
Sometimes subtlety is very good thing. Case in point: these rolls. I wanted to make a bread roll that has an interesting flavour profile - something more complex than the usual bread flavour - so I added a bit of allspice to the dough, then topped the rolls with anise. The result is pure love and goes really well with the squash soup I made. Not everything I make turns out so well, though. The day before yesterday I unintentionally crafted what could be a very effective bread-based melee weapon... :P Check my personal blog later today for details.<br/>
<br/>
<ul>
<li>1 c. bread flour (or unbleached all-purpose flour)</li>
<li>1/2 c. old-fashioned oats</li>
<li>1 tbsp yeast</li>
<li>1 tsp salt</li>
<li>1 c. milk</li>
<li>4 tbsp butter</li>
<li>1/4 c. honey</li>
<li>1 egg, beaten</li>
<li>3/4 c. whole wheat flour</li>
<li>1/4 tsp. allspice</li>
<li>3/4 - 1 3/4 c. bread flour</li></ul><br/>
In a large bowl, or stand mixer bowl, combine first four ingredients. Set aside.<br/>
<br/>
In a small saucepan, combine milk, butter, and honey. Heat to 130 - 140F (very warm, but not boiling). Pour into the oats and flour mixture; stir well. Add beaten egg. Mix well for two minutes then let the rest for 10 minutes.<br/>
<br/>
Add whole wheat flour and allspice to the wet dough mixture. Mix well. Add bread flour 1/2 cup at a time, while mixing, until the dough pulls away from the sides of the bowl. The dough will still be sticky.<br/>
<br/>
Turn the dough out onto a lightly floured surface. Knead, adding flour as needed until the dough is smooth and elastic.<br/>
<br/>
Place dough into a large, lightly greased bowl. Cover loosely with plastic wrap and a tea towel. Let the dough rise in a warm place for 30 minutes, or until dough is double in size.<br/>
<br/>
Punch down the dough until <i>almost</i> all of the bubbles are expelled. Divide the dough into 10 equal pieces and shape into rolls. Place onto lightly greased cookie sheet. Let rise for 30 minutes, or until dough rolls are double in size.<br/>
<br/>
Just before placing the rolls in the oven, beat one egg and brush the rolls. Sprinkle the rolls with oatmeal and anise seeds.<br/>
<br/>
Bake at 375F for 20 - 25 minutes until golden brown. Cool on a rack.<br/>
<br/>
5:00Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3681089078095525829.post-21695814437076672832011-09-17T17:11:00.000-05:002011-09-18T09:41:40.071-05:00Squash Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEY8SZETCshcxW6fZ7kgu5Y05krcP_aUzwIguP5Ph0nodqxf4wKSFGqwR39tH3wAkJsCeZ6qhZBhRYZ7OcKA6mai3ppzTk393Jzzj90K-CTh3NuU7GCqC6EaUeYL8vDm-1KGVKQFAqu4c2/s1600/Squash+Soup+2-2727.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="267" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEY8SZETCshcxW6fZ7kgu5Y05krcP_aUzwIguP5Ph0nodqxf4wKSFGqwR39tH3wAkJsCeZ6qhZBhRYZ7OcKA6mai3ppzTk393Jzzj90K-CTh3NuU7GCqC6EaUeYL8vDm-1KGVKQFAqu4c2/s400/Squash+Soup+2-2727.jpg" /></a></div><br/>
<br/>
A few days ago, I woke to find my car covered with thick frost. I was both delighted and disappointed. It means that summer is gone, but it also means that autumn is upon us. It is now the season of warm socks, sweaters, scarves (yay! scarves!) and soup. This luscious, slightly spicy soup is one of my favourites as it is hearty, but very healthful, and can be thrown together in 45 minutes, making it ideal for preparing after work.<br/>
<br/>
<ul>
<li>1 large yellow onion, diced</li>
<li>2 tbsp vegetable oil</li>
<li>1 tbsp balti curry powder</li>
<li>*1 1/2 - 3 lbs squash (butternut or acorn), peeled, and cubed into 1 inch pieces</li>
<li>2 medium apples, peeled and diced</li>
<li>3 14 ounce cans of low-sodium chicken broth</li>
<li>1 cup apple juice</li>
<li>12 oz low-fat evaporated milk</li><br/>
*Consider this amount to be a mere suggestion. For some magic reason that I don't understand, a large squash or a medium squash can be used. If you use a particularly large squash, just add an extra can of chicken broth.</ul><br/>
In a large stock pot, saute onion in the vegetable oil. Cook until the onion is translucent. Add apples and curry seasoning; stir. Add squash, apples, chicken broth, and apple juice. Bring to a boil; reduce heat and simmer until the squash and apples are tender. Remove from heat and let cool for 10 minutes. Using a kitchen blender, blend until the soup is smooth. Return to the stock pot; add evaporated milk. Stir well. Garnish each bowl with cracked pepper and fresh thyme or sage leaves.<br/>
<br/>
Enjoy!<br/>
<br/>
5:00Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3681089078095525829.post-58765450058505098382011-09-11T00:15:00.002-05:002011-09-18T08:29:46.314-05:00La Rossa by Birra Moretti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZfAlKCcipEipRAFBc_zirgU9KjVyp8hOJ_XGcTXOD9qGccPeSVFP1JyRN818kNYBSCmuEbdBy6zFpBBHebacUetuo2e5Zfb2b7S8wwfU1uXa_KLFU16CfCrrYCV8Gh5FpX1Z2_qhpcou/s1600/La+Rossa-2653.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZfAlKCcipEipRAFBc_zirgU9KjVyp8hOJ_XGcTXOD9qGccPeSVFP1JyRN818kNYBSCmuEbdBy6zFpBBHebacUetuo2e5Zfb2b7S8wwfU1uXa_KLFU16CfCrrYCV8Gh5FpX1Z2_qhpcou/s400/La+Rossa-2653.jpg" /></a></div>
<center><b>La Rossa</b></center><br />
<ul><li><b>Appearance:</b> Rich, deep caramel.</li>
<li><b>Aroma:</b> This has a really nice nutty aroma.</li>
<li><b>Flavour:</b> When it first hits your palate there is a hoppy bitterness followed by a mildly sweet finish that then reverts to slightly bitter. Subtle caramel and nutty flavours. It is really quite nice.</li>
<li><b>Mouthfeel:</b> Not quite what I would call creamy but it is definitely smooth. It has just enough body to form a nice head.</li>
<li><b>Overall impression:</b> This is a really nice beer with just enough complexity to be interesting, but not so much so that you wouldn't be able to enjoy a few over the course of an evening.</li>
</ul><br />
<b>Summary</b> (each characteristic on a scale of 1-10, where one is very poor and 10 is excellent):<br />
<ul><li><b>Appearance: 9</b></li>
<b>
<li>Aroma: 8</li>
<li>Flavour: 8</li>
<li>Mouthfeel: 8</li>
<li>Overall impression: 8</li>
</b></ul><b>Total: 41/50</b><br />
<br />
I have recently developed a strong appreciation for Fridays and an equally strong dislike for painting. I dislike painting almost as much as I dislike Jello...or vanilla pudding. OH! Cilantro = supreme evil. Mondays are like cilantro. Mondays are to cilantro as Fridays are to La Rossa. I don't even know what that means. What I do know is that you should try my new favourite beer. When I first bought it several weeks ago, I took a photo as I always do, then sat down to sip and write. I so thoroughly enjoyed it that I never got around to writing. I simply sat and enjoyed. However, as I am a stick-to-it kind of girl, I thought I should buy a couple more bottles and give it another go. *cracks open a bottle, pours, admires, sip....sip....sip...does not write* Do you see a pattern here? Third time is the charm. The things I do for this blog.<br />
<br/>
In any case, if you can find this beer, you should buy some. It is lovely. You should also check out my even more personal blog. See that link over there on the right? Don't click it. Srsly.<br />
<br/>
5:00
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3681089078095525829.post-86723018992498246392011-08-19T15:15:00.000-05:002011-08-19T16:09:53.972-05:00A Rare and Beautiful Thing.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIdPRRIimyQuRz9iDgA62XV3-yCY5AjoZiirARazmbZjqWmLeCPgqr_Ijvk9JJIf242onoCvS1ExbdyrbZYmJNgeVcfKSOWx_JJIwxVVJMYsK-_1Gx_wGWVbsthyWw2zcMbDv3JctcHmU/s1600/Sheaf+Stout-2602.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIdPRRIimyQuRz9iDgA62XV3-yCY5AjoZiirARazmbZjqWmLeCPgqr_Ijvk9JJIf242onoCvS1ExbdyrbZYmJNgeVcfKSOWx_JJIwxVVJMYsK-_1Gx_wGWVbsthyWw2zcMbDv3JctcHmU/s400/Sheaf+Stout-2602.jpg" /></a></div><br />
On Tuesday, I sat on the deck in the cloud filtered sunshine, enjoying the brew I will tell you about in a paragraph to follow, I listened to <a href="http://youtu.be/GTkzyyv0DuA">Ludovico Einaudi</a> played against the background of <a href="http://www.rainymood.com/">Rainymood</a> (seriously, play them both at the same time - it's brilliant...everything is better with rain). As I sat, with my eyes closed, I thought about all that I've seen and all that I've done in my life. Doing so is a bit like walking down an endlessly long corridor in a theatre multi-plex, peeking inside each theatre, watching a moment of my life on the screen...and thinking, "ahhh...yes...I remember that".<br />
<br />
Some memories are better than others and it caused me to wonder...if I could, would I change any of it? The short answer is no. I wouldn’t change even one thing. Everything that I have experienced has lead me to this moment, this glorious moment where I am beginning wonderful new adventures and happiness potential is everywhere. Life has been better to me than I deserve…but I won’t bore you with the details. ;)<br />
<br />
I've had other things on my mind as I drank this beer so I am not going to give you a breakdown of each characteristic. Today you get only this summation – it is a rare and beautiful thing and you should have some. And that is probably higher praise than a number could convey.<br />
<br />
What I do have for you is a wish - that you find love. Real, honest to goodness love that makes you put aside the tools with which we measure others, makes you not care about the superficial things that don’t matter, and makes you believe everything, including flying, is possible. When you find it, it will carry you through life. It will also give you something to smile about when you are watching your own memory movie in your mind.<br />
<br />
Cheers! *clinks my glass to yours* To flying…and really good beer…which I give 45/50. ;)<br />
<br />
5:00<br />
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-3681089078095525829.post-81009248568025738582011-08-07T19:35:00.000-05:002011-08-07T22:57:55.278-05:00Tetley's English Ale and SynchronicityLate yesterday afternoon as I was satisfying my daily compulsion to learn something new or different, I stumbled upon an interesting documentary. I was sitting at my desk, sipping my weekly beer (yes, I have been limiting myself to a single serving of beer each week so as to ensure I fully appreciate it), contemplating its characteristics, and watching Hulu. When the documentary I had been watching ended, an advert for another documentary played - one promoting a short film about beer ticking in England.<br />
<br />
What, you might ask, just as I did, is beer ticking? As it turns out, it is similar to my beer project, although with much more ambitious goals. A beer ticker's goal is to try as many different beers as possible and to record that it has been consumed by ticking it off of a list. I could never be a good beer ticker as I am only trying one new beer and consuming only one serving of that beer each week, but there is a subset of tickers, scoopers, that may have goals more closely aligned to mine - to try different beers, tick it off their list of beers, and make tasting notes and/or score the beer. When I learned there was a large number of people who tick and scoop I thought, "My people! MY PEOPLE!!", and rose from my chair with my arms raised high, yelling, "I AM BEING CALLED HOME!!!" Ok, not really, but I do admit that the people who indulge in such a hobby only make England that much more wonderful. It is almost, <i>almost</i> as wonderful as Canada.<br />
<br />
Anyway, <a href="http://www.hulu.com/watch/257255/beertickers-beyond-the-ale">beer ticking documentary</a> on Hulu - watch it. It's the right thing to do.<br />
<br />
Now, on to this week's beer!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7j9wenbVqD-RrnRndBuLBgHmUqCGCdgGSVKhLKLCuZzogtkx4rYuYhtqJaHKM_OAxKjFlE2Uo6isEoIRU8B-6K7hT25pqEyw8jaNd504CiTfMgRYjMs-1tYFyfJMU_zXT8qbJWwFWQwc-/s1600/Tetley%2527s+English+Ale-2548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7j9wenbVqD-RrnRndBuLBgHmUqCGCdgGSVKhLKLCuZzogtkx4rYuYhtqJaHKM_OAxKjFlE2Uo6isEoIRU8B-6K7hT25pqEyw8jaNd504CiTfMgRYjMs-1tYFyfJMU_zXT8qbJWwFWQwc-/s400/Tetley%2527s+English+Ale-2548.jpg" width="282" /></a></div><center>Tetley's English Ale</center><br />
<ul><li><b>Appearance:</b> As you can see from the photo above, it pours beautifully and makes a thick, creamy head, which is made possible by the nitro widget inside the can. It is a pleasing, rich caramel colour, which provides a hint as to how it might taste.</li>
<li><b>Aroma:</b> It has a pleasant, if a bit weak, nutty and caramel aroma.</li>
<li><b>Flavour:</b> Although I thoroughly enjoyed this beer it wasn't terribly memorable, nor did I feel compelled to proclaim its virtues while I was drinking it. It was slightly sweet, a bit nutty, and had a subtle caramel flavour, but it lacked complexity. It is a rather predictable, mass-produced beer.</li>
<li><b>Mouthfeel:</b> This really has lovely body - creamy but not too thick. Really nice.</li>
<li><b>Overall impression:</b> If you are heading over to a friend's place for a barbeque and don't have time to shop for something really interesting to take along, stop and pick up a six-pack of this. It is easy to drink, predictable, and would go really well with fresh air and a burger.</li>
</ul><br />
<b>Summary</b> (each characteristic on a scale of 1-10, where one is very poor and 10 is excellent):<br />
<ul><li><b>Appearance: 9</b></li>
<b>
<li>Aroma: 7</li>
<li>Flavour: 7</li>
<li>Mouthfeel: 8</li>
<li>Overall impression: 7</li>
</b></ul><b>Total: 38/50</b><br />
<br />
Tetley's English Ale can best be described as "meh", accompanied by a head tilt and a shrug. It was neither good and memorable, nor offensive and regrettable.<br />
<br />
Next week, a beer from down under!<br />
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Cheers!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3681089078095525829.post-23509110292513184412011-07-31T22:10:00.000-05:002012-01-22T14:12:35.869-06:00Pineapple Upside-down CakeFor years I have had a very dear, elderly friend who has become like family, like my grandmother. When I go to her house she squishes me in her arms as though I am a long-lost relative she hasn't seen for years. She kisses both of my cheeks a couple of times each while talking a hundred miles an hour in her thick Italian accent, then immediately sets about assembling elaborate trays of cakes, meats, and cheeses. Then, in her loud, jovial, insistent voice says, "Eat! Eat!!" (the inspiration for the name of my blog). It is impossible to visit her without being force-fed the most wonderful food.<br />
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Over the last few months, it has become apparent that her vigour is escaping her, and doing so quickly. She no longer has the energy to rush down the walk to greet me at my car. There is no more energy to spend bustling around making tons of food. It is as though her flame is quickly going out...and it is incredibly sad to see. <br />
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This summer I've made a point of going to see her more often, and I couldn't accept the loss of our tradition of having good food, so now when I go I take food along with me. When I arrive, I am greeted not by a woman with flailing arms rushing down the walk, but with happiness at the kitchen table. And she sits while I bustle around her kitchen, making tea and assembling the meat and cheese tray. While I prepare the food, she tells me about growing up in Trieste, going to an Italian school, Mussolini, and how to make sausages like her grandmother did. Then we eat just like we always have.<br />
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This morning, to take along on my visit today, I made a pineapple upside-down cake. It goes particularly well with stories of the old country.<br/>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FIZDonVsG2fPU24RpbRx6_JlzTRXIzYQpGwvKRuVMEdtmzhDhBSeNzaOSgBw4EE_j4XMg4q_Ev7mdkfwMW3o-UoRqWzzjpmvgry8tJrgb2k8rCrlMTvy57uZA2u-tCxYhM64XFOFgdOJ/s1600/Pineapple+Upside-down+Cake-2504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FIZDonVsG2fPU24RpbRx6_JlzTRXIzYQpGwvKRuVMEdtmzhDhBSeNzaOSgBw4EE_j4XMg4q_Ev7mdkfwMW3o-UoRqWzzjpmvgry8tJrgb2k8rCrlMTvy57uZA2u-tCxYhM64XFOFgdOJ/s400/Pineapple+Upside-down+Cake-2504.jpg" width="400" /></a></div><br />
<ul><li>1/2 cup firmly packed brown sugar</li>
<li>1/4 cup butter, melted</li>
<li>5 canned pineapple slices, drained</li>
<li>3 egg whites (2 if using extra large eggs)</li>
<li>2 egg yolks</li>
<li>1/2 cup extra-fine sugar</li>
<li>3/4 cup flour</li>
<li>1/2 tsp baking powder</li>
<li>pinch of salt</li>
<li>1/4 cup pineapple juice</li>
</ul><br />
In a small bowl, stir together brown sugar and melted butter. Pour into the bottom of an ungreased 9" round cake pan. Arrange pineapple slices on top of brown sugar mixture. Set aside.<br />
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In a large mixing bowl beat egg yolks until thick and pale yellow. Gradually add sugar. Mix well. Combine flour, baking powder and salt; add to the egg yolk mixture along with the pineapple juice. Mix well. Set aside.<br />
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In a medium size mixing bowl, beat the egg whites until firm peaks form. Fold gently into the egg yolk/flour mixture. <br />
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Pour the batter evenly over the pineapples and bake at 350F for 30 minutes. After removing from the oven, let the cake cool in the pan for 5 minutes, then invert on a plate. Serve warm with whipped cream.<br />
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3681089078095525829.post-10655074309214907822011-07-30T17:01:00.000-05:002012-03-09T18:00:28.018-06:00Soft spaces - what ciabatta is made of.There is something wonderfully comforting about a home filled with the fragrance of baking bread. Its warm aroma seeps out of the oven and fills the home with round, soft scents and elicits feelings of security and peacefulness. The process of baking bread cannot be hurried, and I think that is one of the reasons I like it so. It forces a person to slow down and do things one step at a time. From the time of making the biga to when the loaves were cooling on the rack, this bread took 17 hours, and it was worth every minute invested.<br />
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Make some bread, assemble a rustic sandwich, sit in the sunshine on your deck and savour your food with a glass of good red wine, smile, and enjoy just being.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-moq2nvFsKLY/TjR7rDf6xMI/AAAAAAAAAxo/EoIh8dYiUnM/s1600/Sopprasseta%2Bon%2BCiabatta%2B2-2428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://1.bp.blogspot.com/-moq2nvFsKLY/TjR7rDf6xMI/AAAAAAAAAxo/EoIh8dYiUnM/s400/Sopprasseta%2Bon%2BCiabatta%2B2-2428.jpg" width="400" /></a>My sandwich was made with soppressata, roasted tomatoes in olive oil, fresh mozzarella, and fresh basil. Mmmm.</div><br />
<b>Biga</b> (starter)<br />
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4-24 hours before you intend to make your bread, mix together in a large bowl:<br />
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<ul><li>1 1/2 tsp (generous 1/2) active dry yeast</li>
<li>1 cup warm water</li>
<li>1 cup bread flour</li>
<li>3 tbsp rye flour</li>
</ul><br />
Cover with plastic wrap and leave out on the counter for 4-24 hours to allow the flavours and yeast to develop.<br />
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<b>Dough</b><br />
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When you are ready to complete the process of making the bread, place the biga in your stand mixer's largest bowl, and add to it:<br />
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<ul><li>4 3/4 cups bread flour (reserve 1/4 cup to add only if needed)</li>
<li>2 cups warm water</li>
<li>1 1/2 tsp sea salt</li>
</ul><br />
While mixing on a low speed, add flour in three additions, alternating with the water. Add salt. Mix well for 10 minutes (or even 15! This part is crucial!). The dough will be very loose and sticky,and only mound. It will not be firm enough to knead as you would with a regular bread dough. Scrape down the sides of the bowl.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6UYlbTRP88o/TjR5b94BI-I/AAAAAAAAAxI/ixI5OqQwCT8/s1600/Ciabatta%2B-%2Bdough%2Bbefore%2Brising-2285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="http://3.bp.blogspot.com/-6UYlbTRP88o/TjR5b94BI-I/AAAAAAAAAxI/ixI5OqQwCT8/s320/Ciabatta%2B-%2Bdough%2Bbefore%2Brising-2285.jpg" width="320" /></a><br />
The sticky dough after all of the ingredients have been mixed together.</div><br />
Leave the dough in the bowl, cover with plastic wrap, and let set until the dough rises to double its original size (about 90 minutes).<br />
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Dough after the first rise.</div><br />
Turn the dough out onto a generously floured counter. Gently press the dough down to release most of the gases. Cut into 12 equal parts to make large rolls, or divide into two to make two medium sized loaves. Make each piece of dough into a rough square approximately a 1/2 inch thick. Fold two of the sides opposite each other in toward the middle third, as though folding a letter. Flip over so the pieces folded in are now underneath. While the dough is still covered in the loose, dry flour from the counter, gently pull the dough lengthwise to finish shaping into a rectangle(this will also give the ciabatta its characteristic striations on the crust).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_IPrzeMeNnU/TjR57t1wqtI/AAAAAAAAAxY/JFPOgmUFi_g/s1600/Ciabatta%2B-%2Bshaped%2Bdough-2295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-_IPrzeMeNnU/TjR57t1wqtI/AAAAAAAAAxY/JFPOgmUFi_g/s320/Ciabatta%2B-%2Bshaped%2Bdough-2295.jpg" width="320" /></a><br />
The dough shaped into a rustic loaf, before the final rise. Notice how soft it appears.</div><br />
Let the dough loaves/rolls rise again until they are approximately double in size.<br />
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Bake in an oven preheated to 475F for five minutes. When you first place the loaves in the oven, you may lightly spray them with water to increase oven spring and help form a chewy crust. Reduce the heat to 425 to finish baking, about 22 minutes, until loaves/rolls are a very light golden brown.<br />
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Om nom nom nomUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-3681089078095525829.post-65784810788024584532011-07-29T22:38:00.000-05:002011-09-06T20:24:22.391-05:00The Beer Project.<div class="MsoNormal">
<i>God has a brown voice, as soft and full as beer</i>. – Anne Sexton</div>
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God spoke to me this evening. It wasn’t good. But, I’ll get to that in a minute.</div>
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Beer is the drink of the people, and I think that is one of the reasons I enjoy it so. It is, without pretense, made and consumed by people the world over. It has an aura of history and tradition about it. While I sit on my deck this Friday evening, enjoying a cool glass of ale, it is somehow comforting to think of the thread of continuity beer provides. The simple pleasure of sipping this old recipe beer connects me to all of those who have done so before me.</div>
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I have long been an advocate of living, not just existing, so focus intently on the small, good things life has to offer. Beer is one of those small, good things. Each week, I intend to not just drink, but experience, savour, and research a beer I’ve not tried before. Having a liquor store in my town that sells imported beers by the single serving bottle makes this an easy project.</div>
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I have basic knowledge of brewing processes and styles of beer, and I will fill in the gaps with research. ….I have just realized…my geek quotient has just become very apparent. Where others think “yay beer! *glug glug*”, I think “yay beer *samples, researches, does comparative analysis, and writes a report to post on the internet*” I won’t blame you if you have just navigated away from this page. :\</div>
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Anyway, back to my geek-out. In addition to personal experience, I have a number of resources to draw upon: The Encyclopedia of Beer, which has very complete descriptions of brewing processes and styles of beer; and, The Beer Lover’s Rating Guide, which has good descriptions of standards; and, of course, the internet. My palate is, and always has been, biased toward English beers, but I will try to rate each beer according to its style standard.</div>
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Now, back to this evening’s encounter with God’s voice. If God’s voice is like beer, then he must have been spewing venomous obscenities in a thin, high voice when this stuff was made. Because I am Canadian, I thought I would first give a nod to my home country and review a Canadian made beer – Blanche De Chambly, a Belgian style white beer, which should be a light straw colour, have a light mouthfeel, be slightly citrusy with a touch of spice, and be able to form a small head.</div>
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<ul>
<li><b>Appearance</b>: You can’t imagine how disappointed I was when I poured into my glass what looked like cloudy apple juice into which some apple juice-hating prankster had placed a few Alka Seltzer. The beer had no body at all, so head formation was an impossibility, which meant that the beer simply fizzed. Yes, fizzed. It made Alka Seltzer fizzing noises while in the glass. There isn’t a standard for what sounds beer should make in the glass, so I think this is probably not a good thing.</li>
<li><b>Aroma</b>: Not only did it look bad, it smelled winey. I suspect this might be because it had, at some point, been allowed to reach an unacceptably high temperature. In addition to the wine odor, it smelled sour, and of very strong citrus. Belgian white beer is meant to be slightly acidic, but not this acidic and certainly not winey.</li>
<li><b>Flavour</b>: Being committed to my project, even though I should have know better, I tasted it. Yes, put it in my mouth. My mouth has now been violated by evilness previously not known to mankind. It tasted like very strong wine, was overwhelmingly sour, and was overtly citrus. Then, I waited a few minutes and tasted it again. So, I’m not the brightest girl in the world – in those few minutes it hadn’t been magically transformed by invisible fairies into something fit for human consumption.</li>
<li><b>Mouthfeel</b>: Watery effervescence. Enough said.</li>
<li><b>Overall Impression</b>: Ick.</li>
</ul>
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<dt><b>Summary</b> (each characteristic on a scale of 1-10, where one is very poor and 10 is excellent)</dt>
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<dd><b>Appearance: 2</b> (It was the right straw colour, but that is all it had going for it)</dd></div>
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<dd><b>Aroma: 1</b><b> </b> (If I could give it a 0, I would) </dd></div>
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<dd><b>Flavour: 1 </b>(A beer should never be winey and sour)</dd></div>
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<dd><b>Mouthfeel: 1</b> (While Belgian style white beers are supposed to be light, they should not effervesce in your mouth)</dd></div>
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<dd><b>Overall impression: 1</b> (Awful.)</dd></div>
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<b>Total: 6/50</b></div>
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<st1:country-region w:st="on"><st1:place w:st="on"><span style="font-family: 'Times New Roman'; font-size: 12pt;">Canada</span></st1:place></st1:country-region><span style="font-family: 'Times New Roman'; font-size: 12pt;">: doing Belgian white beer wrong. I have tasted many, many beers, and this is the first I simply could not drink. I used it to water my trees. Save your money and buy a six pack of Blue Moon, which is infinitely better in comparison.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3681089078095525829.post-44523877863648365632011-07-26T17:09:00.000-05:002011-07-26T17:09:50.697-05:00Sweet, sweet lime.<div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">My life is ruled by the seasons. When autumn arrives, I have an overwhelming urge to bake bread, make hearty soups and stews, and break out the stout. Winter is all about chili and caramel flavoured Irish cream fortified hot chocolate. Spring brings all things strawberry, and summer is infused with lime.</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">I will admit to being a lime addict. There is nothing better than slicing open a fresh lime and nom'ing on a wedge, or drinking lime juice with a little tequila and ice.<span _mce_style="mso-spacerun: yes;"> </span>Mmmm. I<span _mce_style="mso-spacerun: yes;"> </span>came across a recipe for orange nut shortbread cookies and immediately realised it was begging to be heavily mod’d to satisfy my lime craving palate. With a little extra sugar, changing out the orange for lime, dropping the nuts, and adding lime juice, this could be the perfect cookie.</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><br />
</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Behold: <strong>Lime Shortbread Cookies</strong>.*cues the angels*</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnSdWGzXA5zvdTKTcfkKS8BIfOqr-Oh-mwpPHvPHqTB0jhQKa0XkpJ_Sdrh4gIdeTF8nzBcD9U_hxcZ8dtN4IqL6CU3lGdkNBvIAMREF1UI6y_kEQeLeJuT6v2y7e_jCL7n-DSJs692rt/s1600/lime+shortbread+cookies-2037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnSdWGzXA5zvdTKTcfkKS8BIfOqr-Oh-mwpPHvPHqTB0jhQKa0XkpJ_Sdrh4gIdeTF8nzBcD9U_hxcZ8dtN4IqL6CU3lGdkNBvIAMREF1UI6y_kEQeLeJuT6v2y7e_jCL7n-DSJs692rt/s320/lime+shortbread+cookies-2037.jpg" width="320" /></a></div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><br />
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</div><div class="MsoNormal" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"></div><ul><li>1 cup powdered sugar</li>
<li>1 cup butter, softened</li>
<li>¼ cup caster sugar (aka baker's sugar)</li>
<li>2 cups flour</li>
<li>½ cup cornstarch</li>
<li>1 ½ tbsp grated lime peel (grated peel of 3 med limes, </li>
<li>4 tbsp fresh lime juice</li>
</ul><div class="MsoNormal">In a large bowl beat together butter and sugars until light and fluffy. Add lime peel and lime juice; mix well. Add flour and cornstarch; mix until the dough is smooth. Shape into a ball and refrigerate for at least an hour until the dough is firm.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">When dough is firm, pull off tablespoon sized bits and shape into balls that are 1 inch in diameter. Place on ungreased cookie sheet. Bake for 9-13 minutes, until cookies are set and just lightly browned. Let cool for 3-4 minutes then toss a few at a time in a bag with confectioners sugar to coat. Immediately remove from bag; let fully cool before storing.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span _mce_style="font-size: 16px; font-family: 'Times New Roman';" style="font-family: 'Times New Roman'; font-size: 16px;">Nom nom nom.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3681089078095525829.post-35286901083743275452011-07-26T17:06:00.000-05:002017-08-01T11:53:55.456-05:00Butter Tarts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgI9XKRq_P0A3s2L1CLD43HvAHuP_HheEgN27fsrAxV8sAEai49YWB6RR9zRbVYUZPj5Cm1CYuEZH3dqwrPgOqCDN8a_N53V7L6FPKt9mqd5R_nlOFGcu2CEwWmdOLXdlErmGbPAB3Kqn/s1600/Butter+tarts-1846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjgI9XKRq_P0A3s2L1CLD43HvAHuP_HheEgN27fsrAxV8sAEai49YWB6RR9zRbVYUZPj5Cm1CYuEZH3dqwrPgOqCDN8a_N53V7L6FPKt9mqd5R_nlOFGcu2CEwWmdOLXdlErmGbPAB3Kqn/s320/Butter+tarts-1846.jpg" width="320" /></a></div><br />
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<div style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Butter tarts are about as Canadian as can be and are fantastically good. After you make these little sticky treats, and are surrounded by a mound of flaky pastry crumbs, you may feel compelled to belt out a rousing round of O' Canada. Indulge. It's the right thing to do.</div><div style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Makes 12 large tarts.</div><div style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Preheat oven to 375° F.</div><div style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Pastry</div><ul style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><li>2 cups flour</li>
<li>1/2 tsp salt</li>
<li>2/3 cup shortening</li>
<li>7 tbsp cold water</li>
</ul><div _mce_style="padding-left: 30px;" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; padding-left: 30px;">Mix together flour and salt. Cut in shortening. Add water, one tablespoon at a time, until the mixture forms a firm dough. Wrap in plastic wrap and refrigerate for at least 30 minutes before rolling out and cutting into rounds to line the cups of a standard muffin tin.</div><div _mce_style="padding-left: 30px;" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; padding-left: 30px;"><br />
</div><div style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Filling</div><ul style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><li>1/2 cup brown sugar</li>
<li>3 tbsp butter, softened</li>
<li>1 egg, beaten</li>
<li>1/2 tsp vanilla</li>
<li>1/4 cup golden corn syrup</li>
<li>1/4 tsp salt</li>
<li>1/2 cup california raisins</li>
</ul><div _mce_style="padding-left: 30px;" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; padding-left: 30px;">Beat butter and sugar together; add beaten egg and vanilla. Stir. Add golden corn syrup and salt; beat well. Stir in raisins. Place 2 tablespoons of filling in each pastry-lined muffin cup.</div><div _mce_style="padding-left: 30px;" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px; padding-left: 30px;"><br />
</div><div style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Bake for 5 minutes at 375° F. Decrease oven temperature to 350° F and continue baking for another 22 minutes, until pastry is golden brown and filling is bubbly.</div><div style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><br />
</div><div style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Nom nom nom.</div>Unknownnoreply@blogger.com1