New Start?

I love to eat!  Who doesn’t love to eat right?  Food is such a large part of lives, we talk about it, we socialize around it, we also of course need it to live.  I have been thinking and reading about that last part for a few weeks which has inspired me to take this barely used blog in a different direction.  I am hoping I will give the blog more attention under a new theme.  It seems that while I love to eat I am not very good at or motivated to write about what I am eating.  I would rather spend the time cooking and eating.  The problem with eating is that not every thing that I love to eat loves me back, I mean to say it is bad for my health (such as my dear love the cookie.) I will delve more into my bitter sweet relationship with cookies on another post, for now I want to leave you with some never posted pics from the last couple months.  Even though I have not been posting that does not mean I have not been cooking. Before I turn this into one off those boring health food blogs and start posting pictures of sprouts (I really do have pics of sprouts to post, gah!) I thought I would purge my photo album of all the good stuff. : )

Let’s start with the cookies and sweets (of course)

Attempts at bread

Some appetizers (just cause I like mini-food)

One entree to share in preparation for my trip to Spain later this month, Migas!

Grilled Cheese

I would live a very happy life if all I ate was cheese and cookies. It might be a very short life, but definitly happy. I put cheese on practically everything I eat (except cookies, but always potatoes!) One the best forms of cheese consumption has to be the grilled cheese sandwich. Gooey cheese, butter and carbs = a happy tummy!

Vancouver has some fabulous grilled cheese sandwiches to offer, here are a few of my favourite:

Mom’s Grilled Cheese Truck

At Mom’s Grilled Cheese Truck you pick your favourite cheese and bread to create your sandwich. Additions of tomato, red onion, dill pickle, double smoked bacon, chilli or doubling your cheese can also be made to your sandwich. I have tried several combinations and they are all delicious. For my taste I like the addition of red onion, the gooey cheese and velvety buttered bread can become very soft, I enjoy the texture and crunch the onion brings to the sandwich.

The truck has two speciality sandwiches:

Mom’s meatloaf Grilled Cheese Sandwich, which is next on my list to try. I have heard it is very hearty, might be a good idea to split it with a friend.

The Jackson 3 is my absolute favourite. This one is a mouthful: a triple decker sourdough sandwich filled with Brie, Boursin and Gruyere. It is so creamy and delicious! I of course add red onion.

Karen’s killer chilli is so comforting on a cold winter day however when eaten with a sandwich I was in a over-full food coma for hours!

The truck also offers up some yummy sounding desserts but I am always so full from the sandwiches to try anything more, I will have to visit this truck more often to try out all of the offerings.

Acme Cafe

Acme has two grilled cheese sandwiches on their menu. First is classic grilled cheese: grilled with aged white cheddar on your choice of bread.

Acme’s second offering is their highfalutin’ grilled cheese. I call this one the suped up grilled cheese, I have actually mistakenly ordered it with that name, but they knew what I meant. This gorgeous sandwich is served on a Ciabatta and includes cheddar, swiss, brie, and cranberry-Grand Marnier relish.

The cranberry relish on this sandwich reminds me of thanksgiving. As much as I enjoy the relish I found it made the sandwich overly sweet. I add dijon mustard to mine, I find the tanginess of the mustard off sets the sweet cranberry flavour.

Meat & Bread

The grilled cheese sandwich at Meat & Bread is simple and perfect: aged white cheddar and shaved onion. The texture balance of the cheese and onion is perfect. I love aged white cheddar so I appreciate their choice to keep it simple with this single classic cheese.

It is served with Meat & Bread’s tangy mustard. I love mustard especially with cheese, dipping this sandwich in their mustard is like the icing on the cake of this classic cheesy lunch treat!

Holiday Sweets

This is coming a bit late but “Happy 2012!”  Above is a Vasilopita cake I made for New Year’s eve.  It is a traditional greek cake served to celebrate the new year.  The cake is baked with a coin in the batter.  The coin is meant to bring good luck to the person who finds it in their slice of cake.  I had lots of fun eating this cake at 1am on January 1, 2012 with a group of good friends.

I added some coconut to the batter and sprinkled on top of the cake to add some crunch.  The cake.  The cake turned out quite dense and heavy, but I love the tradition behind it.  It definitely needed the chocolate writing on top…at least for my sweet tooth, everything is better with chocolate!

Vasilopita Recipe

To continue with some Greek holiday traditions I tried making Melomakarona cookies to snack on over the holidays.

One important lesson that I learned from this baking experiment is that these cookies do not rise.  I ended up with twice the amount of cookies because I assumed rolled the cookies on the smaller side assuming they would expand in the oven.

After baking these cookies take a honey syrup bath to make them moist and sweet. The recipe called for soaking the cookies for 3 minutes.  I found after 3 minutes they had only moistened around the surface so I let the cookies soak in a shallow syrup bath for a couple hours while I went out for dinner, it did the trick.

Melomakarona recipe

Lastly for a bit of fun we baked and decorated some Ninjabread men with a classic gingerbread recipe.

I think next time I will try to add little shells on their backs to make Ninja turtle bread men.

Butternut Squash Soup

I was recently stuck on a liquid diet for a week after having my wisdom teeth removed. How did I get away with waiting so long to get them out! I feel too old for this!

The steady bowls of mashed potatoes and glasses of chocolate milkshakes got old quick (well less so for the milkshakes.) Healing up on the couch when it is so cold outside required a comforting soup. Martha always knows best so I headed to her website to find a recipe for some liquid comfort. I love butternut squash at this time of year so when I saw this recipe I knew it would be perfect.

I recommend topping the soup with crumbled blue cheese or sour creme. It also pairs well with an afternoon on the couch watching a Cary Grant movie, my favourite is Talk of the Town.

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 1 piece (2 inches) fresh ginger, peeled and chopped
• 2 garlic cloves, chopped
• 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
• 1/4 cup fresh orange juice
• Coarse salt and ground pepper

Directions

1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
2. Puree soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Baklava

I recently went on a fabulous trip to Greece.  The air was warm and the ocean was so clear.  It was a wonderful escape and I hope to go back again many more times.  Whenever I travel I try to bring some special local ingredient home with me to continue the culinary journey.  Usually I pick up the spices used in the local cuisine but this time I weighed down my bag with 5 jars of honey.  The Greeks know what they are doing when it comes it honey, it must be the happy bees.

With the honey I purchased I decided to make my favourite Greek dessert: Baklava.  I love the nutty sweetness of baklava.  It always ends up becoming a mess on my plate and I feel akin to winnie the pooh licking my honey syrup drenched fingers after gobbling up a big piece.

I made mine per the recipe below with 4 thicker layers of nuts, I have since been advised that the true Greek method is to have multiple thin layers of nuts.  I will try that next time and let you know how they different methods compared.

Recipe:

• 1 pound chopped mixed nuts (used almonds, walnuts and pistachios)
• 1 teaspoon ground cinnamon
• 1 (16 ounce) package phyllo dough
• 1 cup butter, melted
• 1 cup white sugar
• 1 cup water
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.
2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
4. Bake in preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
7. Eat a large piece (maybe 2) then plan a pilgrimage to try some authentic Baklava in Greece….really they do it best.

Apple Crumble

I love easy sweet comfort food that can warm you up on a cold day.  I woke up on saturday to a chilly apartment and a city drenched by rain.  I decided it was a day to curl up on the couch under a blanket but I needed the right snack to keep me company.  A big bowl of apples in my kitchen made my decision easy.  Warm apple crumble is a cozy blanket in itself, it can warm you through your tummy and your heart.  The apples, spices and oats are so comforting, I could not stop eating.  It turned into the perfect winter saturday.

Recipe:

6 apples
6 tablespoons sugar
1 teaspoon cinnamon
2 teaspoons butter

Crumble:
4 teaspoons butter
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats

Peel and slice apples into greased baking dish, add lemon juice to sliced apples to avoid browning. Combine sugar and cinnamon and sprinkle over apples. Dot with two teaspoons of the butter. Blend the remaining four teaspoons of butter into brown sugar. Mix and add flour and rolled oats. Spoon mixture over apples. Bake at 350F for 15mins. Uncover and bake until crust is golden and apples are tender (approx. 35 minutes.)

Dutch Boy Pancakes

I remember making dutch boy pancakes with my father on sunday mornings when I was still in single digits. I loved the bubbly crust on these pancakes.  They tasted so good drenched in the melted butter from the pan and then smothered in maple syrup.  My adult self is apprehensive about the effects of consuming that much butter and syrup.  Which is a reason to not make this mega pancake every weekend, but once and while can’t cause too much harm right?

I used whole wheat flour to try to make this recipe a bit more healthy….some things are not meant to be healthy.  The whole wheat flour made the pancake a bit dense.  It was not as fluffy or bubbly as I remember it being in my childhood memories maybe I just didn’t inherit my fathers talent for pancake baking.

Ingredients:

1/3 c. butter
4 eggs
1 c. flour
1 c. milk

Directions:  Preheat oven to 425 degrees. Put butter in 8 inch round cake pan and place in oven while oven is heating.

In blender, put 4 eggs. Turn on and blend for 1 1/2 minutes. While still whirling, pour in flour and milk. Blend another 30 seconds to 1 minute longer.

Pour batter into pan in oven, pouring slowly so melted butter is not on top of batter. Bake 20 minutes. Serve hot with powdered sugar and lemon juice or maple syrup.

Ginger: Cookies & Cider

The rainy winter season is upon us. The one upside to the rain, snow and cold are the winter spices. My favourite is ginger. Ginger is comforting and uplifting all at once. The peak season for fresh ginger is march to september, but I always find myself craving it in desserts and drinks in the winter.

Chocolate dipped ginger cookies

Ingredients: 1-1/4 cups (300 mL) granulated sugar, 2/3 cup (150 mL) vegetable oil, 1/4 cup (50 mL) fancy molasses, 1 egg, 1-3/4 cups (425 mL) all-purpose flour, 1-1/2 tsp (7 mL) ground ginger, 1 tsp finely chopped fresh ginger, 1 tsp (5 mL) cinnamon, 1 tsp (5 mL) baking powder, 1 tsp (5 mL) baking soda, 1/2 tsp (2 mL) salt.

Preparation: In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.

In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.

Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)
Tip: You can spice up this classic by adding 1/3 cup (75 mL) finely chopped crystallized ginger to the dry ingredients.

Melt semi-sweet chocolate in a double boiler. Dip half of each cookie in to melted chocolate. Let cool on parchment paper.

As the above recipe shows I can’t resist putting chocolate on everything. I also like it inside the cookie as well so I tried out Martha Stewart’s chocolate chip ginger cookies, they did not disappoint.

Chocolate chip ginger cookies

Ingredients:

7 ounces best-quality semi-sweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Directions: Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.Heat oven to 325 degrees.

Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Ginger Apple Cider

A couple of weeks I went to Finch’s for lunch on a very rainy day. They were serving the perfect rainy day drink: ginger apple cider. I have been making pot after pot of ginger apple cider since that day.

I heat apple juice, cinnamon sticks, several chunky pieces of fresh ginger, and a dash of powdered ginger, cinnamon and cloves. I let it simmer for about 45 minutes to an hour to let all the flavours melt, then drink up. It is perfect for sitting by the fireplace or watching an old movie on a raining evening. Don’t forget to enjoy a cookie with your cup of cider.

Pasta Pie

I saw this recipe for pasta pie and could not wait to try it out! The pasta is baked standing on end stuffed with tomato and bolognese sauce and of course smothered in cheese!

I am a huge pasta lover!  This recipe is a great alternative to the standard pasta bowl or bake. I served it up by cutting the pieces out like a cake, it actually kept it shape with some help from the upper cheese layer.  When eating all the ingredients mix together in a gooey tomato pasta mess that is completely scrumptious.  The pasta is particularly flavourful because it is placed in the pan cooked al dente.  It finishes cooking while baking in the oven, it absorbs up the tomato sauce surrounding it, providing a spicy herby flavour.

Recipe:

1 pound rigatoni

2 Tablespoons olive oil, divided

1 pound ground beef

2 garlic cloves, crushed

1/4 teaspoon freshly ground pepper

1/4 teaspoon oregano

1/4 teaspoon fresh thyme

1/4 teaspoon red pepper flakes

1 can (28 ounces) good quality crushed tomatoes

1 small can of tomato paste

Butter, for pan

Salt

1 cup grated Parmesan cheese

8 ounces coarsely grated mozzarella

In a large pot of salted boiling water, cook pasta until slightly underdone (I cooked mine for 12 minutes when the box indicated 14 minutes).  One pound of pasta should be cooked in 6 quarts of water, make sure you are using a big enough pot so the pasta doesn’t stick together.  When done, rinse in cold water and drain again.  Toss pasta with 1 Tablespoon olive oil to coat.  Set aside.

Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat.  Add ground beef.  Cook, stirring occasionally until browned.  Add garlic, 1 teaspoon salt and pepper and other spices.  Cook 2 minutes more.

Add crushed tomatoes and tomato paste; simmer until thickened, about 20 minutes.

Toss pasta with Parmesan cheese.  Butter a 9-inch springform pan.  Tightly pack pasta into pan, standing each piece on end.  Spread meat sauce on top of pasta.

Push the meat sauce into the pasta holes filling each one up.  Stuffing the meat into the holes is a weirdly satisfying task.  Enough said.

Place in a 400 degree oven for 15 minutes.  Sprinkle mozzarella cheese on top and bake another 10-15 minutes until cheese is golden.  Remove from oven and let stand for 15 minutes.  Run a knife around the edge to loosen and then unmold.

Cut into wedges and serve with any remaining meat sauce you might have.

Chocolate chip cheesecake

Recently my co-workers needed a bit of a pick me after the onset of winter.  We decided sweets were the answer in the form of a cheesecake taste test.

The competitors were Trees, Giovane and the Emerald cafe.  Trees advertises it’s cheesecake as the best in the city, however it turned out to be the least favourite in my office.  The winner by far was the smooth and creamy cheesecake at Giovane Cafe.  The results were no surprise, in my opinion Giovane Cafe can do no wrong.  Every thing they make is delicious and delectable.

Once I had cheesecake on my brain…or more accurately my taste buds I had to have more.  The taste test was based on good ol’ New York style cheesecake, but I needed more.  More chocolate to be exact.  I went for a simple chocolate chip cheesecake with gram cracker crust.

I like making cheesecake in little ramekins so I don’t have to fuss with making the crust absolutely perfect.  Cheesecake is a great desert for entertaining or just a snack because it is super quick to make, the hard part is letting it cool and set after baking, I always want to dive right in.

Crust:

2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted

Filling:

1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 eggs

1 cup of chocolate chips

Directions:

1. Combine graham cracker crumbs and butter, press into buttered 8 inch pie plate to form crust on bottom and sides.

2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.

3. Add eggs, 1 at a time, mixing well after each addition. Mix in chocolate chips. Pour filling into crust.

4. Bake at 325 degrees F for 25 to 30 minutes or until set.

5.  Chill for 2 hours or more before serving.