Pecan Strawberry Shortcake

Strawberries (n): little red packages of plump joy that miraculously spring from the earth.

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.

Ingredients

• 2 cups unbleached flour
• 1/2 cup finely chopped pecans
• 1/4 cup sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter
• 1 beaten egg
• 2/3 cup milk
• 1 tbsp finely shredded orange peel
• 1 tbsp vanilla
• 6 cups sliced fresh strawberries
• 1/4 cup sugar
• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla

Method

1. 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.
2. In a small bowl, lightly beat egg, then add milk, orange peel, and vanilla.
3. Pour the milk mixture into the flour mixture. Stir gently just until moistened.
4. Form six cakes by dropping batter by spoonfuls onto a lightly greased baking sheet.
5. 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.
6. 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.
7. In a medium bowl, beat the whipping cream, powdered sugar, and 1 tsp vanilla.
8. To assemble, cut the shortcakes in half horizontally. Layer each shortcake as shown in the photo. Makes 6.

Om nom nom! :D
5:00

The Burrito Unrecipe

I 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.

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 evil...and difficult to get out of your hair.

Burritos - good. Pavlova - bad.
Tips for making healthful burritos:

• Use 95% lean ground beef (or grind your own lean sirloin if you can).
• 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.
• Use only a bit of olive oil in the pan to fry the onion before adding the ground beef.
• 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.
• Use a low-sodium taco seasoning.
• Go really easy on the cheese and fat-free sour cream; load up on fresh tomatoes, green pepper, and lettuce.
• 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.

Nom nom nom!

5:00

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
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Bean Dip

When 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.

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.

Ingredients

• 1/2 cup cider vinegar
• 1/2 cup sugar
• 3/4 cup olive oil
• 1 tsp salt
• 1 15-ounce can black beans
• 1 15-ounce can pinto beans
• 1 15-ounce can garbanzo beans (chick peas)
• 1 15-ounce can corn
• 1 cup each of the following (chopped): red bell pepper, green bell pepper, yellow bell pepper
• 1 cup chopped celery
• 1 cup chopped red onion
• 3/4 of a 2 ounce can of chopped jalapeno peppers (use the entire can if you like spicier foods)

Method

1. 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.
2. 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.
3. 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.
4. When the beans have thoroughly drained, add them to the bowl with the chopped vegetables.
5. Pour the vinegar/oil mixture over the beans and vegetable mixture. Gently stir.
6. Add more salt if needed and add black pepper if you like.

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.

OM NOM NOM!! :D

5:00

Scallop Basil Fettuccini - a beautiful thing

Simple 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.

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.

Fettuccini noodles

• 2 1/2 cups flour (I used all-purpose, although if you have can get farino di grano tenero tipo 00, use that)
• 3 jumbo eggs

Method

1. Place the flour in a medium bowl; make a well in the center.
2. Break the eggs into the well; stir with a fork.
3. 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.
4. 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.
5. Form the dough into a ball and place in a clean bowl. Cover with plastic wrap, and let rest for 15 minutes.
6. 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.
7. Boil the noodles for 3-4 minutes.

Sauce

• 1 tbsp butter
• 1/2 of a medium onion, chopped finely
• 4 cloves of garlic
• 1/4 cup white wine or champagne
• 1/3 cup light cream (half-and-half)
• 1/4 tsp salt
• pinch of anise seeds
• 5 large leaves of fresh basil
• 6 large sea scallops (~3/4 pound)

Method

1. Melt the butter in a frypan. Add the onion, garlic, and anise seeds. Saute until the onions are soft and translucent.
2. Add the wine to the onions; heat only until hot. Remove from heat; set aside for two minutes.
3. Using a blender or a small food processor, blend the cream/onion sauce until it is smooth. Set aside.
4. 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.
5. 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!)
6. 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.
7. Cut the fresh basil into thin strips.
8. Add the sauce to the cooked noodles along with the basil. Stir. Plate; top with the seared scallops.

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!

Serves 2.

Om nom nom!

5:00

West Country Apple Cake

Sunday 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.

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?

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 cup cold butter, cut into small cubes
• 3/4 cup packed brown sugar
• 1 egg, lightly beaten
• 1/2 cup milk
• 3 large apples (use an heirloom variety if you can find them)
• 2 tsp lemon juice
• 1/3 cup raisins
• 1/2 tsp cinnamon
• scant 1/4 tsp each ground allspice, cloves, nutmeg
• 1 tsp cornstarch

Method

1. Lightly grease an 8" round cake pan. Set aside. Preheat the oven to 350F.
2. Peel and core the apples. Slice into wedges that are about 1/2" thick.
3. Sprinkle the apples with the lemon juice; stir to coat the apples.
4. Add to the apples the raisins, cinnamon, allspice, cloves, nutmeg, and cornstarch. Stir. Set aside.
5. 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.
6. Stir the brown sugar into the flour mixture.
7. 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.
8. 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!
9. Place cake in preheated oven. Bake for 55 minutes, or until tester inserted in the center comes out clean.

Serve warm with whipped cream.

Om nom nom!! :)

5:00