Archive for the ‘Recipes’ Category

Being a lover of all things sugar and all things Star Wars, there was no better way to combine the two than to make pastillage Star Wars cutouts to celebrate “May the Fourth be With You.”

May 4 is celebrated by the epic science fiction film's fans everywhere thanks to the pun made famous decades ago. However, the true lesson here is how to make pastillage, a thick sugar paste that is moulded into edible shapes to use as edible decor. With a handful of common ingredients and a little practice, you can take your baked goods to another level in a fun and inexpensive way.

Pastillage can be moulded into petals and shaped into flowers, and rolled and cut into banners, ribbons and so many other shapes. You can use it to decorate cakes, cupcakes and cookies. Pastillage begins to dry out quickly if left unwrapped, so work quickly and moisten your hands with water if the pastillage is too dry or with icing sugar if it is too wet. I used my Star Wars cookie cutters to make simple cupcake toppers.

Here’s how you do it...

Pastillage

2-1/2 tsp powdered gelatin
1/3 cup cold water
1 lb (450 g) icing sugar, plus more for dusting
1/2 cup cornstarch
1/4 tsp cream of tartar
gel paste food colouring

In a small bowl, sprinkle gelatin over water; let stand for 5 minutes.

I made the pastillage plaque and cutouts to top chocolate cupcakes iced with cream cheese frosting for my brother's 30th birthday. Needless to say, the force is strong within our family – as is the love for sweets.

How do you decorate your cupcakes?

In honour of Mother’s Day, I’ve decided to dedicate this blog to my mom, who is a fantastic cook and has played a big role in my love of food.

Growing up, virtually none of my friends ate “strange foods” like braised pork belly, oxtail soup or whole steamed fish at home. As much as I loved Chinese food, I longed to eat the same stuff my friends were eating – like meatloaf with ketchup topping and creamy chicken noodle casserole. On weekends, instead of fluffy stacks of syrup-drenched pancakes with a side of crispy bacon, my mother would prepare a savoury rice porridge known as congee (or jook, as we call it at home) served with a generous helping of her famous pan-seared pot stickers.

If you’ve never had congee, you’re in for a real treat. It’s a warm and savoury porridge often with chunks of tender marinated meat in it. And like oatmeal, its consistency can be adjusted with water if you prefer it thick or thin. It’s also dead simple to make and you don’t need any fancy equipment. Just a big pot, a knife, a wooden spoon and a ladle will do.

This recipe is super simple and can be tailored to include virtually anything you like. My husband loves beef congee, but my personal favourite is turkey congee (my family’s way of using up leftovers from Thanksgiving).

Marinated Chicken Congee

Here’s what you’ll need to make the perfect Marinated Chicken Congee:

(Makes 4 to 6 servings.)

1 cup long-grain white rice

8 cups chicken stock, unsalted chicken broth or water

1-inch (2.5 cm) chunk peeled fresh ginger

Salt and white pepper to taste

Marinated chicken

1 lb (450 g) boneless skinless chicken breast, thinly sliced

1 green onion, chopped

1 tbsp reduced sodium soy sauce

2 tsp oyster sauce

½ tsp sesame oil

Pinch each salt and white pepper

In large pot, rinse rice; drain. Add chicken stock and ginger; bring to boil. Reduce heat to simmer and cover, stirring occasionally, until liquid is absorbed and rice is tender and has broken down, about 1½ hours. (Tip: Keep an eye on the congee for the first 15 minutes as this is the time when it tends to boil over when covered.)

Meanwhile, in bowl, combine chicken, green onion, soy sauce, oyster sauce, sesame oil, salt and pepper. Cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate overnight.)

Add chicken mixture to congee, stirring to combine until chicken is cooked through, about 7 minutes. Adjust consistency of congee with water if necessary. Season to taste with salt and white pepper. Serve topped with your favourite garnishes, such as green onions, ginger, chopped peanuts, chili oil and cilantro.

So, in the spirit of Mother's Day, what recipe reminds you of your mom?

Stressed about hosting a party? Don't be! With these 7 easy tips, you'll be throwing parties on a regular basis.

Dinner parties don't have to be this formal to impress your guests (Photo credit: Wikipedia)

Tip No. 1: Know your guests. Inquire about any dietary restrictions and potential "dislikes." In this day and age people may have gluten and/or dairy intolerances and severe food allergies, they may be vegetarians or vegans, or they may simply abstain from eating certain foods. Make something appropriate to suit everyone's needs and you'll avoid being a short-order cook.

Tip No. 2: Choose a theme. Can't decide on what to serve? Choose a theme and stick to it throughout the menu. For example, for a French-themed lunch serve French wines, simple pate and cheeses with fresh baguette, vichyssoise, Nicoise pasta and pot de creme for dessert. Most of these dishes can be made in advance.

Tip No. 3: Accept help. If your guests offer to help with prep or cleanup, let them. Many hands make light the work. Have someone pour wine, help plate dinner or stir a sauce over the stove top.

Tip No. 4: Plan ahead. Count out plates, cutlery and napkins days before. Prep food in advance and reheat what you can. The more you do before your guests arrive, the more you'll be able to enjoy your own party. If you're making a chocolate soufflé for dessert, have your dishes buttered and sugared, chop your chocolate and measure out ingredients all prior to your guests' arrival. The best parties are the ones you enjoy with your guests.

Tip No. 5: Don't go over budget. If you would like to splurge in some areas be sure to cut back in others. Lobster with flavoured butter for dinner is great served with stuffed baked potatoes and a rainbow slaw.

Tip No. 6: Introduce new foods. Find a a new and exciting ingredient to incorporate into your food. It can be as simple as using a smoked sea salt, flavoured oil, or less common fruits and vegetables such as candy cane beets or baby patty pan squash.

Tip No. 7: Have fun! Have your favourite music on in the backround, enjoy what you're cooking and get everyone involved.

It’s 6 p.m., your dinner is happily cooking away on the stove and you have all the ingredients for a tossed green side salad. You open the fridge and eye the condiment selection only to realize that your bottle of dressing is long expired. Now what?

Before you come to the hasty conclusion that making dressing from scratch is too much trouble, I’d like to make the argument that preparing salad dressing is far from being a chore. A simple dressing is extremely easy to prepare using common items that live in your pantry or fridge.

A basic, well-balanced salad dressing is not too sour, not too sweet and not too bland. This recipe is a great standby for any tossed green salad, and once you’re familiar with the method, you can change it up to suit your taste and menu.

Foodie note: Dijon mustard helps to keep oil-based dressings from separating after being mixed. If you’d like to make vinaigrette instead, keep it out.

Everyday Dressing

Dressed side salad

(Makes 4 to 6 servings.)

¼ cup red wine vinegar or balsamic vinegar

4 tsp liquid honey

2 tsp Dijon mustard (optional)

Pinch each salt and pepper

⅓ cup extra-virgin olive oil

In small bowl, whisk together vinegar, honey, mustard, salt and pepper; slowly whisk in oil until combined.

Cover and refrigerate any leftover dressing in an airtight container for up to 1 week.

Tip: For easy mixing, add all ingredients into a small jar and close lid; shake vigorously until combined.

Now that you’re all set, here are some ideas to change up your oil-based dressings.

Acids:

• White balsamic vinegar
• Cider vinegar
• Lemon/lime/orange juice
• Rice vinegar
• White wine vinegar
• Raspberry vinegar

Additional flavourings:

• Flavoured Dijon mustard
• Fancy liquid honey (Greek-style, clover, orange blossom, etc.)
• Brown or granulated sugar
• Herbs (chives, oregano, dill, parsley, cilantro, etc.)
• Cheese (feta, Stilton, Parmesan)
• Finely diced shallots or green onions
• Chopped olives or capers
• Prepared horseradish or wasabi
• Finely minced or roasted garlic
• Sesame seeds or a few drops of sesame oil
• Toasted whole spices (cumin, mustard seeds)

Oils:

• Extra-virgin olive oil
• Walnut/other nut oil
• Vegetable/canola oil
• Avocado oil

Do you make your own dressing at home?

With April Fool’s Day close by, I’ve been thinking back to days past when strategically placed whoopie cushions, piles of confetti on ceiling fans and unscrewed salt shakers were part of any prankster’s lexicon.

If you’re looking for a fun and easy recipe, serve your family something that looks like one dish, but tastes like another.

There are plenty of ideas floating around out there, but I've decided to share this super-easy take on a breakfast favourite: Pizza "Cinnamon" Buns!

You can adjust this pizza to fit your preferences, so if you like onions and anchovies, go for it!  You can also use whole wheat pizza dough if you want to make a healthier version of this treat. Of course, you don't have to save this recipe just for April Fool's Day – it's great any time of year!

Here's what you'll need:

1 package (680 g) prepared pizza dough

1-1/3 cups marinara sauce*

3/4 cup diced bell pepper

3/4 cup thinly sliced mushrooms

1/2 cup sliced pepperoni

2 cups shredded mozzarella cheese

2 tsp olive oil

*If you don't have marinara sauce on hand, mix together 1-1/3 cups strained crushed tomatoes; 1 tsp dried oregano; 1 clove garlic (pressed or grated); and 1/4 tsp each salt and pepper.

Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Turn out onto lightly floured surface; roll out into 10- x 16-inch (25 x 40 cm) rectangle. Spread 1/3 cup sauce over surface of rectangle, leaving 1/2-inch (1 cm) border uncovered at 1 long side.

Top with peppers, mushrooms, pepperoni and 1/2 cup of the cheese, leaving the same 1/2-inch (1 cm) border uncovered. Starting at opposite side of border, tightly roll up dough, pinch seam to seal.

Rolled and sliced buns

Brush all over with oil. With sharp knife, cut into 12 pieces; place cut side up, in greased 11- x 7-inch (2L) baking dish.

Bake in 400˚F (200˚C) oven until tops are golden and buns sound hollow when gently tapped, 35 to 45 minutes. Top with remaining cheese 5 minutes before removing from oven. Meanwhile, heat remaining marinara sauce in small saucepan until slightly reduced, about 3 minutes. Serve warm pizza buns with marinara sauce for dipping.

Will you be doing anything for April Fool's Day this year?

Pizza "Cinnamon" Buns

I confess that, years ago, when my budget was tight, I purchased artificial vanilla extract to supplement my high-priced Madagascar Bourbon version. When the time came to bake for company, family or friends, I had to decide whether the recipients were worthy of the real thing. I've come to realize that pure vanilla extract is like liquid gold when it comes to baked goods.

Vanilla, dating back to the 15th century, is the second-most-expensive spice after saffron. Why? Growing vanilla seed pods is labour-intensive. Since I have ventured into the realm of homemade vanilla extract, I will no longer have to subject myself to sticker shock in the grocery aisle.

Here's how you do it...

1. Split 3 to 4 vanilla beans lengthwise and insert them into a sterilized 16 oz (473 mL) glass bottle with a tight-fitting lid.

2. Pour in good-quality vodka, up to 1 inch (2.5 cm) from the top. Tightly seal bottle with lid.

3. Wait. Store in a cool, dark place for 4 to 6 weeks and let it work its magic.

The best part is you can top off the extract with more vodka and keep adding vanilla beans, even the beans you have scraped the seeds from.

What to do with it?

Make your own cream soda.

Stir 1 tsp vanilla extract into 1 cup sparkling water. Add simple syrup (equal amounts water and sugar heated in a saucepan until sugar dissolves) or agave syrup to taste. This version is far superior to the pink dye-coloured variety of cream soda on the market.

Cream Soda Float: Add a scoop of vanilla ice cream to the cream soda. Yum!

Grown-up version: Add 1 oz of liqueur, such as chocolate, raspberry or Irish cream.

Or try one of these recipes...

Double Vanilla Sugar Cookies

Angel Food Cake With Lemon Curd and Mascarpone Cream

Vanilla Custard

What's your favourite vanilla-flavoured treat?

Have you ever tried to make your own marinara sauce?  If the answer is no, you’re not alone.

We’re all busy, and I'm not about to advocate make-work projects that don’t pay off. What always makes sense – to me at least – is to prepare something from scratch that doesn’t take much effort and will reward me with something delicious.

This is the stand-by marinara recipe that I have used for years. It is great tossed with pasta and a bit of Parmesan cheese, and it can be used as a base for pizza sauce, lasagna, dips and soups.

With just a few tweaks, like adding some finely diced onion or a few teaspoons of dried oregano, you can tailor this sauce to fit your every culinary need.

For best results, use good-quality tomatoes, such as San Marzano tomatoes, which have a hint of sweetness. Trust me – making your own marinara sauce is so worth it!

Easy Marinara Sauce 

Easy Marinara Sauce

2 tbsp olive oil

3 cloves garlic, crushed with the side of your knife

1 can (28 oz/796 mL) whole tomatoes or 1 bottle (22 oz/650 mL) strained crushed tomatoes (passata)

½ tsp each salt and pepper

pinch crushed red chili flakes (optional)

In saucepan, heat oil over medium-high heat. Add garlic and cook, turning frequently until slightly softened and fragrant, about 1 minute. Stir in tomatoes, salt, pepper and crushed red chili flakes, if using. Cover, reduce heat and simmer for 25 minutes.

[Tip: If using whole canned tomatoes, break apart in saucepan using a potato masher.]

Refrigerate any leftover sauce in an airtight container for up to 2 days or freeze for up to 1 month.

Do you use marinara sauce in your recipes?

I just got back from a vacation in Santiago, Chile (where my stepfather is from). And although I could go on – at extreme, annoying length – about my love of Chilean food and wine, I will limit this post to my absolute favourite thing: empanadas.

Empanadas de pino with pebre from La Hacienda restaurant in Santiago, Chile

Empanadas can be found all over South America, but my favourite are the Chilean beef-filled ones called empanadas de pino. They are typically served with pebre, Chile's answer to salsa.

And by that, I mean the sauce, not the dance. Although I enjoy both.

Here's how you make empanadas:

• Make (or buy!) your favourite pie dough and chill in the fridge. Make enough for a double crust pie. (Classic empanada dough uses lard, so if your recipe calls for lard, all the better.)
• In a Dutch oven, brown 375 g of lean ground beef.
• Add 3 onions, finely chopped; cook, stirring, until the onions are soft and any liquid is evaporated, about 10 minutes.
• Stir in 2 tsp each ground cumin, smoked paprika and chili powder (or if you can get it, substitute 1 tbsp merkén, which is dried smoked Chilean goat's horn pepper, for the paprika and chili); cook, stirring, for 1 minute, just to toast the spices.
• Whisk together 3 tbsp flour and 1/4 cup beef broth or water; stir into the beef mixture.
  
• Bring to a boil; reduce heat and simmer until thickened, 5 to 7 minutes. Season with salt, to taste (but not too aggressively, since olives are going in and they're salty!).
  
• Let the mixture cool in the fridge; stir in 2 diced hard cooked eggs and 1/2 cup chopped, pitted green or black olives.
• Let the pie dough stand at room temperature until softened, about 30 minutes. Divide dough in half.
• On a lightly floured surface, roll out each half to 1/8-inch (3 mm) thickness. Using whatever cookie cutter you have, cut out circles, rerolling scraps. (I like big empanadas, so I use an empty coffee can, but you can make little ones as hors d'oeuvres.)
• Beat an egg with a little water; brush the egg wash around the edge of each circle. Place some of the beef mixture in the centre of each round. (The amount will depend on the size of your circles, but don't get too excited and overfill! They'll explode.)
• Fold the pastry over the filling to make a semicircle. Fold the edge of the pastry over itself and crimp or press firmly to seal.
• With the tip of a knife, pierce the tops to create vent holes. Place about 1 inch (2.5 cm) apart on parchment paper-lined baking sheets. (You can make these ahead and refrigerate for up to 24 hours. Or freeze them until firm and then transfer them to an airtight container to freeze for longer; bake straight from frozen, adding a few extra minutes of baking time.)
• Brush your egg wash over the outside of the empanadas. Bake in centre of 400°F (200°C) oven until golden, 20 to 25 minutes.
• Let cool slightly and enjoy with pebre, or your favourite salsa.

Yes, please!

There are loads of South Americans living in Canada and, frankly, we're lucky to have them. They help make Canadian cuisine the varied, delicious concoction that it is.

Have you ever tried Chilean food?

I'm sure you've all seen the delicious Québécois-Style Pea Soup on the cover of our February 2012 issue.

If you haven't check out the recipe here, or watch our simple how-to video here. This soup is so easy, but a classic comfort food and really shouldn't be missed.

Well, here's a very short history of my twist on the classic:

When I was little, my mother used to take me to a soup and sandwich shop at least once a week – it was called Broadway Gourmet – and I would nearly always order the same thing: split pea soup.

The thing about this soup was that it didn't feature just plain old ham. It was chock full of cubed kielbasa. I still think of pea soup as something that should have sausage in it, even though that isn't traditional in the slightest.

There's nothing like a hot bowl of comforting sausage and pea soup for dinner.

I regularly make my split pea soup with kielbasa or smoked sausage, rather than ham. I made some last night by taking our classic recipe above, omitting the ham hock, replacing the water with chicken stock and stirring in 1 cup of diced kielbasa about 15 minutes before serving.

Delicious!

Do you love pea soup, too?

Our good friend Marie Porter from Celebration Generation sent me these amazing original Valentine's Day recipes -- budget-friendly & easy homemade chocolate truffles -- and I just had to share. It is my final, final, final parting gift. xo Colleen

-----

Single, dating, or married, as Valentine’s Day looms before us our thoughts are turned to one thing -- chocolate, of course! Make this the year to break away from the regular old store-bought chocolates, and try making them yourself. Not only do homemade truffles taste better than most store bought Valentine’s Day offerings, it’s just plain cool to be able to say that you made them yourself.

These truffle recipes require no fancy ingredients or equipment, and take very little time to make. Truffles are quick and easy to make – much easier than their retail cachet would have you think! Even a novice cook can turn these babies out, with very little effort, stress, or cost.

While chocolate chips are an unusual medium for truffle making, they are easy to find, and lack the sticker shock that comes with the more traditional chocolate options. Anyone can make these truffles at home, with common ingredients, for only about $5.00/~ 30 truffles!

White Chocolate Almond Amaretto Truffles. Recipe & photo copyright Celebration Generation

White Chocolate Almond Amaretto Truffles

10 oz white chips
1/4 cup cream
3 tbsp Amaretto
2 tbsp butter
Finely chopped almonds

Place white chocolate chips into a glass mixing bowl, and put aside.

On stove top, bring heavy whipping cream, and butter to a boil. Stir well, remove from heat, and stir in Amaretto.

Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the has disappeared into it – it should be smooth.

Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid.

Once solid, scoop out small balls (a teaspoon or so), and roll them into balls. Try to handle the chocolate as quickly / gently as possible, or it will melt.

Once all of the ganache is rolled into balls: wash and dry hands, then roll ganache centers in the chopped almonds. Store in an airtight container for up to 1 week.

Milk Chocolate "Bananas Foster" Truffles. Recipe and photo copyright Celebration Generation.

Milk Chocolate "Bananas Foster" Truffles

10-11 oz bag good quality milk chocolate chips
½ cup heavy whipping cream
3/4 tsp banana extract
3/4 tsp rum extract
1/4-1/2 tsp cinnamon
Finely chopped pecans

Place milk chocolate chips into a glass mixing bowl, and put aside.

In a small saucepan, combine heavy whipping cream, extracts, and cinnamon. Heat to a boil, remove from heat.

Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.

Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid. Once solid, scoop out small amounts (a teaspoon or two), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt.

Once all of the ganache is rolled into balls: wash and dry hands, then roll ganache centers in pecan chips. Store in an airtight container for up to 1 week.

Marie has a ton more easy truffle recipes in her cookbook, The Spirited Baker (Celebration Generation, 2010)! Photo copyright Celebration Generation.

---

Marie shares more super-easy truffle recipes, and more fun boozy desserts, in her cookbook The Spirited Baker. Thanks for another great guest post, Marie!