The dog, the cat....

Roasted Red Pepper Feta Dip

2011-08-03T12:40:00.001-07:00

This is by far my favourite dip and the easiest to make!

In a food processor or blender mix the following;

1 1/2 cup feta cheese, drained and cubed
1 large roasted red pepper, skinned and chopped
1 cup fresh mint leaves
¼ cup extra virgin olive oil
1 hot pepper of your choice chopped. I used a banana pepper from our garden. Jalapeno works nicely too.
1-2 garlic cloves or more to taste
1/4 cup or more of fresh lemon juice
*Optional* A squirt of hot sriracha chili sauce. It gives it a little "Je ne sais quoi".

Serve cold with fresh veggies or crispy salty pita chips :-)

Enjoy!

Fudgy Orange Chocolate Zucchini Cake

2010-10-07T12:17:00.000-07:00

I always make this recipe at the end of the season when you are "zucchinied" out. You know... when your zucchinis have reached a massive size. This is the perfect recipe to use those up. This cake is so moist and delicious, nobody will ever know there is a green veggie in there.

Unfortunately, this year was very bad garden wise for me. Alas, not even 1 zucchini. So I went to a local farmer and asked for his biggest and ugliest one. He had none that were already picked but said he could probably find one in the field that matched my description. And he did! Boy was it ever big...and UGLY. 50 cents he charged me! what a steal!

INGREDIENTS:

2 1/2 cups all purpose flour

1/2 cup cocoa

2 1/2 teaspoons baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

3/4 cup butter

2 cups sugar

3 eggs, lightly beaten

2 teaspoons of vanilla

1/2 cup milk

3 cups grated zucchini (skin on)

1 tablespoon grated orange zest

1 cup of chopped nuts (optional)

Orange glaze:

1 1/4 cup sifted powdered sugar

1/4 cup orange juice (squeezed from the orange you used for the zest)

1 teaspoon vanilla

Preheat the oven to 350 F. Sift flour, cocoa, baking powder, baking soda, salt & cinnamon together and set aside.

In a bowl, cream the butter & sugar until fluffy. Add the eggs, vanilla & milk to the butter mix. Stir in the dry ingredients and mix until well blended. Fold in the zucchini, orange zest & nuts. Pour into a greased & floured bundt cake pan. Bake 50-60 minutes.

Allow the cake to cool on a rack for 15 minutes before turning out on to a plate.

Glaze; in a bowl mix together the sugar, orange juice & vanilla. While the cake is still warm, drizzle with the glaze. Garnish with flowers or mint if you wish.

Got The Munchies?

2010-05-27T13:07:00.000-07:00

Well, this is what was waiting for me after work... Friskie, bathing himself in catnip. Somehow, fleabag was able to get into the pantry, fetch the Catnip container and open it. I am still perplexed as to how without the aid of human hands he was able to achieve this...

What Mommy?

What a mess!!

After the "buzz" was gone, he proceeded to violently wash himself, eat and then sleep for 12 hrs...Can cats OD on Catnip?

Stemware Tree

2009-12-16T15:30:00.000-08:00

"If you're always on the lookout for ways to make entertaining-and-cleaning up-a little easier, you'll delight in discovering this innovative Stemware Rack from Cuisipro, made for securely holding and air drying up to 8 long-stemmed glasses at a time" !!!

This is not only attractive but will save me money$$ !!! How many wine glasses have you "tipped" over while drying... Honey? Or how many wine glasses were put back in the cabinet still wet.......Honey? TOO MANY!

I need this...I REALLY WANT THIS

My X-Mas Wish List

2009-11-19T11:11:00.001-08:00

What to get a Foodie/Blogger/Traveller for Christmas...Hummmm let me count the ways!

Each year, Oprah comes up with her "Favourite list", well here's mine in no particular order. Enjoy!

1)Adobe photoshop Elements, just because Pioneer Women uses it!

2) Roots-Village Bag in Vintage Tribe Leather. Love this purse! Perfect for traveling and looks super durable... I need a durable purse.

3) Emilie Sloan Gabrielle Lunch Tote: Cranberry

http://www.ebags.com/emilie_sloan/gabrielle_lunch_tote_cranberry/product_detail/index.cfm?modelid=125693

4) A Class/gift certificate at the Urban Element in Ottawa:

http://theurbanelement.ca/#/home

Here is an exert from their website: " Hands-on Class: This class is a must for foodies and newbies alike-it's for anyone willing to roll up their sleeves and get their hands dirty! You will play an active role in preparing your own 3 to 4 course meal with the help and guidance of our featured chefs. ...Before you know it, it will be time to sit down and enjoy the fruits of your labour. From here, the Urban Element staff will treat you like a guest, pouring wine, plating and presenting you with the wonderful meal you helped create. "

SIGN ME UP!!!!

5) Dinner at au Pied de Cochon in Montréal, Québec. By far my favourite restaurant, if do go, I suggest wearing elastic waist pants.

6) A good Porto, Quinta de Castelinho comes to mind... SAQ sells it.

7) Waiters Rant Book

8) Gel mat for the kitchen. Perfect for those achy tired feet and legs! Hate those hard ceramic tile floors...

http://www.gelpro.com/page/gallery

9) Food Network magazine subscription...why not...

10) Scharffen Berger milk chocolate (not the dark one)... velvety smooth melt in your mouth goodness! My favourite chocolate ever! Usually I much prefer dark bitter chocolate, but this one is simply sinful.

11) Le Nordik Gift certificate. My favourite place to escape and unwind.

Nordic baths http://www.lenordik.com/

Outdoor hot tubs, Finnish sauna, steam bath, Nordic waterfalls, cold and temperate pools, outdoor and indoor relaxation areas & outdoor fireplaces. WHAT'S NOT TO LOVE!??

12) Trail of Crumbs book

13) Gift certificate at Le Cordon Bleu for a demonstration class.

If we win the lottery:

-Kitchen aid mixer in Copper pleeeeeeeeeeeeeeeeze PRETTY pleeeeeeeeeeeeeeeeeeze

-Saaco Espresso machine. One of these would make me a happy women!

Our Wine

2009-11-15T13:52:00.000-08:00

Hummmm...What to do on a gloomy Sunday besides laundry.....

I decided to label and cap our wine bottles! With the economy and being the wine drinkers we are, we decided it might be more economical to make our own wine. I must say, it turned out much better then I expected. I was pleasantly surprised with the complexity of the bouquet and
how robust some of these were. Very good experience overall, something satisfying about making and bottling your own wine.

New Zealand Merlot...Who knew!

Great Italian Barolo

Jesss....We're Winos

This year's line up

Life is Hard...

2009-11-13T20:22:00.000-08:00

Eating, chasing squirrels, napping, more eating..... Tough to be a dog nowadays!

My Heirloom Tomatoes

2009-11-12T19:21:00.001-08:00

My favourite thing to do with fresh garden tomatoes;

-Slice tomatoes and fresh Buffalo Mozzarella, sprinkle with fresh chopped basil.

-Drizzle with your best olive oil & balsamic reduction and some sea salt and pepper.

Oh how I miss summer already!! I was so born in the wrong country!

Summer's over...

BYE BYE my Beauties.

My New Favourite Thing

2009-11-12T17:17:00.000-08:00

I LOVE this thing! It really really works. Every pet parent on my Christmas list is getting one of these!

Rosemary Butter Dinner Rolls

2009-11-01T13:32:00.000-08:00

Can you smell that??!! HEAVEN

After rising.

Look at this rosemary! it was so fragrant and fresh!

Restaurant worthy buttered soft little bundles of joy. The secret is in the pan, as in Cast Iron pan.

Buttered Rosemary Rolls
Frozen, unbaked dinner rolls

Melted butter (regular, salted)

Fresh rosemary, coarsely chopped

Coarse sea salt

-Coat a medium cast iron skillet with olive oil. Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours. (I heated my oven then turn it off and put the pan with the bread in the oven with a dish cloth on top)

-After rising, brush rolls with melted butter. Sprinkle on chopped rosemary. Brush with additional butter.

-Sprinkle with coarse sea salt. I used grey sea salt, I had it on hand & it's my all time favorite

-Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top. If you are adventurous and not watching calories, brush some more butter on top... Just for fun!

-Serve skillet on the table and stand back to avoid the tramped.

Where the wild things are

2009-10-29T06:24:00.000-07:00

Hey, we've been living this story for a while. I'll tell you where they are. They're growing in my house because whenever Friskie the cat goes outside he comes back in dragging half of the Boreal forest in his ass. Honestly, you can see where he's parked his butt just by the clumps of vegetation and dirt that he leaves behind. I don't know where he goes or what he does but its deep, dirty and thick. I'm having second thoughts about that pet vacuum ad that was going around a few years back. Remember that? Not only that, but he's been know to hide little creatures in that fur of his... yes, I have found snails, worms...or my bed.. On my WHITE down duvet...Welcome to my life.

Pumpkin Pie Crisp

2009-10-13T17:22:00.000-07:00

I have to admit, I hate anything pumpkin, always have until now.. I saw my better half eyeing this recipe and I thought I would make it for him since he loves pumpkin pie. Do yourself a huge favour this Thanksgiving, and MAKE this pie. If you have been waiting for that diamond ring from your man, this might be the pie that will make it happen..Trust me, it's that good.

Ingredients:

Crisp Topping:

1 cup (250 mL) of Oats (I used old fashion quick oats and it worked fine)

¾ cup (175 mL) Dark Brown sugar, packed

½ cup (125 mL) chopped pecans

2 tbsp (30 mL) All Purpose Flour

½ tsp (2 mL) cinnamon

1/3 cup (75 mL) butter, melted

Filling:

1 can of Pumpkin purée (1 ½ cups/375 mL)

**Do not use pie filling, has to be 100% pure pumpkin purée**

1 cup (250 mL) Dark Brown Sugar, packed

1 ¼ cups (300 mL) Carnation® Evaporated Milk

2 eggs

½ tsp (2 mL) each; vanilla extract & salt

1½ tsp pumpkin spice.

**If you do not have pumpkin spice, substitute with ½ tsp of each of: cinnamon, ground ginger and nutmeg.

Directions:
1. Preheat oven to 425ºF (218ºC).

2. Topping: Combine ingredients with a fork for topping. Reserve.

3. Crust: Make pie crust according to package directions. On a lightly floured surface, roll pastry to fit a 9” (23 cm) pie plate. OR use a frozen pie shell.

4. Place dough in pie plate cutting excess dough. Roll dough under and flute the edges with your fingertips.

5. Filling: Whisk pumpkin purée, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie plate.

6. Bake in preheated oven 15 minutes, reduce heat to 350ºF (180ºC) and bake for 45 minutes.

7. Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving.

Note:
1. I use a crust saving ring to prevent crust from burning. Foil would also work just fine.

2. Serve with freshly whipped cream if you have some.

3. I found the pie better warm then cold.

Murray Street Kitchen Wine & Charcuterie review

2009-09-20T08:03:00.000-07:00

It was a rare hot humid evening last week and my sweeties birthday week. We were craving for a nice glass of wine, some delicious interesting food, and a quiet patio. We discussed several options and decided to head over to our favourite place. We shouldn't have thought twice about it. For the setting, food, and service Murray Street Bistro can't be beat.

We tucked into the Kitchen Charcuterie Plate to start along with a bottle of Malbec Fuerza, Mendoza, 2005 Argentina.

Most of the items in this starter are unique to the restaurant and prior to dining here we had never tasted many of them. For many of you my advice is keep an open mind and savor the flavors. Don't let the descriptions influence your choice. What actually arrives on the plate in front of you bears no resemblance to the picture you form in your mind when you first hear the description.

It keeps us coming back. Its a sampler of the in house specialties and cheeses and needs to be savoured with a finely paired red. Toby our server was well acquainted with the wine menu and its nuances and suggested the grape. Thanks Toby for keeping us hooked. We've been here several times and staff is always very knowledgeable about the food and the wine...above par.

Back to the food. For me and my sweetie theKitchen Charcuterie Plate (22$) is just the most perfect pairing of wine and meats. The plate arrives on a wooden cutting board, each portion occupying its place around the board :

Grilled Elks tongue-Marinated in wine vinegar and lightly grilled with the sear marks visible on the meat. Tender and moist. The acidity of the marinade complimented with the smoky infusion of the grill.

Shaved Beef Heart- Thinly shaved slices of beef heart, pure beef flavor no spices that I could detect. A pinch of salt and pepper is all it takes on these babies.

Pot of homemade Pork Rillette- WOW. We are rillette fans and ever since Marcus in Gatineau closed its deli counter we've been starving for a great rillette. This is one of the best. Homemade and as per tradition served in its glass jar. A generous portion that tastes superb on the toasted crostinis or rosemary flavored bread that accompanies the dish.

Poutine-Crispy hand-cut herb spatzle, shredded mariposa duck confit, roast duck gravy, 5th town Goat cheese curds.

Tuna-Wild BC Albacore tuna (seared rare), Art-is-in bread salad, sun-dried tomatoes, kalamata olives, torched Ferme Floralpe feta, Bryson Farms arugula, roast garlic-chokecherry dressing.

110 Murray Street
Ottawa, Ontario
613-562-7244
http://www.murraystreet.ca/

Tapas Style Almonds

2009-09-06T16:28:00.000-07:00

I have tons of cookbooks and sadly rarely use them. My sister in law gave me this wonderful tapas book recently. I thought I would first try the Salted Almonds recipe. They were wonderful and were a hit with everyone. Will make these puppies over and over again!

Mix almonds in pan with oil.

While still warm sprinkle with sea salt and the paprika

1 1/2 cup of whole blanched almonds.

4 tbsp olive oil or grape seed oil

Coarse sea salt

1 tsp or more of paprika (I used hot smoked paprika)

Preheat the oven to 350 F/180C. Put the olive oil in a roasting pan and swirl it around so that it covers the bottom. Add the almonds and toss them in the pan so that they are evenly coated in the oil, then spread them out in a single layer.

Roast the almonds in the oven for 20 min or until they are light golden brown, tossing several times during the cooking. Drain the almonds on a paper towel then transfer them to a bowl.

While the almonds are still warm, sprinkle with plenty of sea salt and the paprika.

The almonds are at their best when served freshly cooked. If possible cook them on the day you place to eat them. However, they can be stored in an airtight container for up to 3 days.

Bifstro Marin-Aylmer Québec

2009-08-20T01:30:00.000-07:00

- Steak and Seafood-Charming, intimate restaurant in the heart of the historic old Marina area of Aylmer with deck overlooking the Parc de l'imaginaire and Lac des Chênes.

Heard good things so we decided to check it out. Arrived on a busy Friday night. Service was very good which was surprising with the number of people there.

Started with scallops wrapped in bacon. Five or six ?? Broiled scallops wrapped with nice almost crisp bacon. Cooked perfectly. Delicious!

I ordered the Rib eye rare. It came accompanied with home pommes frites and grilled vegetables. The steak was cooked perfectly and the portion seemed larger than the 12 ounce indicated on the menu. This steak was obviously procured from the local butcher. It was about an inch thick and didn't look at all like the same standard steak you get at the chains in Ottawa. It was tender moist and full of flavour from the grill. It was lightly seasoned with Montreal steak spice. The frites were home cut and superb. Crisp and flavourful. The vegetables were grilled to perfection. Not overdone, crisp and still slightly crunchy. The best steak I've had in the area.

Birthday girl ordered the linguini and it surpassed expectations. Fresh pasta al dente with 3 huge sea scallops and a generous amount of large shrimps grilled to succulent perfection in a rich creamy garlicky Alfredo sauce. The accompanying vegetables were also beautifully done. Leftovers came home for lunch next day. A great location, excellent service and great food served in generous amounts. If you want above average steak and seafood this is the place. The secrets out!

The Bifstro Rib Eye $22, 95
Seafood Linguini Alfredo $23.95
Scallops Wrapped in Bacon $9.50

Le Bifstro Marin
11 Front Street
Aylmer, Qc
http://pages.videotron.com/bifstro/EN/indexE.html

Sesame Dipping Sauce

2009-08-19T05:52:00.000-07:00

I had a craving the other night for that sesame dipping sauce you get at a teppanyaki restaurant. You know, the one they serve with your steak and wish you could "drink" when no one is watching? YEP..that ONE!

Well I played around with it and it's actually almost a copy cat of the sesame sauce at Japanese Village....Maybe even better

2/3 cup (or more) white sesame seeds, toasted in a pan over med heat until just golden brown
1 teaspoon dry mustard

1 teaspoon of Dijon mustard
2 tablespoon of water..or more
1/4 cup of low sodium Kikkoman soy sauce. **Do not substitute**
2/3 cup vegetable oil
1 clove of garlic minced
1/2 cup white onion, finely chopped

2-3 tablespoons of sugar

2-3 tablespoon of rice vinegar

A squeeze of lemon juice

Put everything in the blender until smooth. You would normally serve this with grilled beef or shrimps, great for dipping fresh salad rolls. The possibilities are endless.

***Please keep in mind that I don't really measure all the ingredients, I just gave you guide lines and you add or modify the recipe to your liking. As an example if you did not have rice vinegar on hand, substitute with just lemon juice.

Atelier

2009-08-13T19:55:00.000-07:00

This year for his birthday, I took my better half to Atelier in Ottawa. There is no advertisement whatsoever for this Establishment, only an address. One might have trouble finding the location, as it is relatively inconspicuous. The building is well....Butt ugly! And that is part of the whole concept. Once inside, it gives the impression of a lab. I found the design of the space to be a little on the sterile side, but that became unimportant in light of the food, the company and the welcome we received.

NOTE: Atelier is a blind tasting menu. you are presented with unknown dishes and given a autographed menu at the end. Every dish coming out of the kitchen was greeted with anticipation, surprise and amazement. Atelier is not a place for kids, fussy eaters or rookie foodies. This is a place for those who are not afraid to experience and discover new taste, new texture that will most certainly stimulate your taste buds and your mental palate.

The food is very contemporary, with liberal use of ultramodern technologies and appliances (liquid nitrogen, anti-griddle, sous-vide...) To me this was 2 in 1; Dinner AND a show!

The Dining Room

The Kitchen. See, No Appliances!!

Sour Cream & Onion Chip Flavored Bread

"Choose your weapons"

Choose Your Weapon (Strawberry and Rhubarb)

Depending on what "weapon" you picked, you received a different interpretation of this dish.
I chose the spoon that was equipped with a cork s test tube, containing ground pistachios. I received a warm custard with liquid nitrogen frozen strawberry and rhubarb noodles. To eat, you empty the spoon's contents onto the custard and dig in!

NACHOS!

Interpretation of this dish combines both sweet and savory elements and acts as a bridge between the main course and dessert portion of the meal. It is a New York style cheesecake with a tortilla chip shortbread base, old cheddar cheese, salsa meringue, avocado purée, dehydrated olives, jalapeno powder and sour cream ice cream.

Elvis Truffle

Birthday Boy with a sore finger :-)

Banana wrapped in peanut butter wrapped in white chocolate coated in bacon crumbs...Need I say more?

Wild arctic muskox from Nunavut done sashimi style, marinated in tamari, sauteed erengi mushrooms in garlic and butter, dehydrated onion, and the green leaves on top are white lamb's quarter. As you can see, I took a few bites before I remembered to take a picture..OOPS!

Pork Belly

It was cooked sous vide at 82°C for 9 hours. Then it was marinated in a caramel sauce and sauteed. Each piece was served with a raw apple relish with jalapeno, snow peas, a piece of textured puree of snow peas, and a cube of purple potato. ...Again, this picture was taken after I attacked this plate.

The tuna dish was lightly seared Albacore tuna with Atelier’s own lovely Tagoroshi spice blend. This was served with a lime, ginger + radish gel, green beans, dried nori (seaweed), cucumber salsa, cucumber jelly, toasted Brazil nuts, fleur de sel, and pickled ginger.

Pear and horseradish soup with a dollop of whipped elderberry. Milkweed was clipped to the spoon. It was delightful! The aroma you received with every spoonful really surprised me.

Lobster with black truffle on black truffle oil pancakes, sauteed cinnamon mushrooms, the yellow lines are eggs cooked sous vide, watercress mango with dehydrated leek and topped with a chardonnay foam.

We also had ostrich, cooked sous vide, Yukon gold mashed potatoes, asparagus and marinated beet. Well, I was so excited that I forgot to take a picture of that one...

CSI; A murder scene investigation. Blood splattering of strawberry puree, strawberry dots. the murdered body was covered with a chocolate blanket. A police tape of yellow corn, sour cream ice cream, cornbread something, and cornbread puddled. Quite the imagination going on in the kitchen!

This was by far the most memorable meal I have ever had.

Kitty a la Hugh Hefner

2009-08-01T22:08:00.000-07:00

Centerfold Puuuurfect!

Daring Cooks-Dumplings

2009-07-30T12:43:00.000-07:00

June's Daring Cooks Challenge was Chinese Dumplings/Potstickers (aka gyoza in Japanese)

I love the Dumplings, they are fast to cook, they freeze well and taste amazing. It's the perfect food when you come home late from work and don't know what to make for dinner. Just take a few out of the freezer and you have a quick tasty snack! There is countless different recipes for Dumplings.

Below is the daring cooks recipe. I tweeked mine a bit and will let you in on a secret...I add a cup or more of semi-firm tofu to my meat mixture. It makes it smoother, and less dry. Also, I am lucky enough to live in a city that has a large asian community. I can get all the hard to get ingredients in Chinatown. For example, I added chinese chives to my mixture. It it very powerful in taste/smells similar to garlic. The sky is the limit with dumplings, you include what you like and what is available to you. The key however is to use meat that is fatty and not lean. Ground pork that is too lean will make a very dry dumpling. Oh! I also added some hoisin sauce and a dash of soya sauce.

Pork filling:

1 lb (450g) ground pork

4 large napa cabbage leaves, minced

3 stalks green onions, minced
7 shitake mushrooms, minced (if dried - rehydrated and rinsed carefully)
1/2 cup (75g) bamboo shoots,
minced 1/4 (55g) cup ginger root,
minced3 tbsp (40g) soy sauce
2 tbsp (28g) sesame oil
2 tbsp (16g)
corn starch

OR

Shrimp filling:
1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb (225g) ground pork
3 stalks green onions, minced
1/4 cup (55g) ginger root, minced
1 cup (142g) water chestnuts, minced
1 tsp (5g) salt
3 tbsp (40g) sesame oil
2 tbsp (16g) corn starch

Now, the challenge was to make your own dumpling skins. It does not work very well, so I used store bought instead. Make sure it does not contain eggs, those would be wonton wrappers.

Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

For the wrapping method, I suggest you go see this month host for the instructions, . Trust me you will get better with practice.. http://userealbutter.com/2007/10/04/chinese-dumplings-and-potstickers-recipe/ and http://userealbutter.com/2009/06/14/chive-dumplings-recipe/

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve

To freeze: Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

My favorite dumpling dipping sauce: -Chinese red vinegar with chopped ginger

My Picker Upper

2009-06-25T12:48:00.000-07:00

When I am sad or having a horrid day, I watch my favorite commercial in the whole world :-)
To me this is a heart warming clip with genuine characters that don't look like actors. I simply love it.

http://adsoftheworld.com/media/tv/washington_lottery_birds

Rhubarb & Strawberry Pie

2009-06-19T11:37:00.000-07:00

I am not a big fan of pies, but this one, I adore! The tartness of the rhubarb married with the sweetness of the strawberries... I'm drooling as I'm typing

Ingredients:
3 cups rhubarb stalks cut into 1/2 inch pieces, no leaves.
1 cup sliced strawberries
1 cup sugar
3 Tbsp of all purpose flour (to thicken)
1/4 teaspoon of salt
1 teaspoon of grated orange or lemon peel (optional, but very good)
2 9 inch pie crusts. I used tenderflake frozen deep dish pie shells, and I'm not ashamed!

Instructions:
1- Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, flour, salt, and orange rind. Let sit while your oven is heating. The sugar & salt will bring out the colors and juices out of the fruits.

2- I gave the mixture another good stir just before pouring into the pie shell. Top pie with second pie shell. Seal well, and crimp if desired. I also brushed an egg wash on the top crust to give it that golden glow. just beat an egg with a drop of milk, cream or water... Make vents/slits to let steam escape will cooking.

**I strongly suggest that you put a pan/cookie sheet underneath the pie to catch the juices. Trust me !I am glad I have a self cleaning oven..it was not pretty.

3- Bake at 400°F for 20 minutes on middle/lower rack, reduce heat to 350°F, and bake an additional 30-40 minutes longer.Cool on a rack. Serve warm or cold. As the pie cools down, the juices will thicken..

I loved this pie so much that I think I will make several and freeze them uncooked.

Clogged Bathroom Sink

2009-06-05T05:51:00.000-07:00

We purchased our home almost a year ago. The kitchen and bathroom are both very modern, but still beautiful and warm. I especially love my bathroom sink, as you can see, it's shaped like a bowl...The only glitch is that it has been "clogged" ever since. Meaning that I have to clean the darn thing 10 times a day or live with toothpaste and other gunky stuff staring at me every time I use the bathroom. It ruins the whole look and is not very hygienic. I did not want to use Drano or other potent chemicals. I have tried pretty much everything, hot water, bleach, vinegar, tweezers...to no avail.. Then I stumbled upon this homemade concoction and VOILA! I now have a perfectly white clean sink :-) I am happy woman

Recipe:

This is the most Eco friendly recipe I have found, and the least expensive as well.

-Mix together 1/2 cup of baking soda and 1/2 of table or coarse salt. (I used regular salt) -pour down in the sink, if you can, remove the drain stopper, mine just unscrews.
-Pour about 1 liter of boiling water down the sink.
-Wait 10 minutes and open the cold water tap for a few minutes, that should clear up everything.

***They recommend to do this once a month as maintenance***

My Favorite Spring Salad

2009-06-03T14:58:00.000-07:00

Beautiful, isn't it?

I decided to mix all my favorite salad ingredients together and came up with something amazing!I have a new love: Jicama! I simply love the freshness and crunch of that root vegetable. The taste and texture is somewhat between a potato and apple. It is perfect julienned in salads.

Here are the ingredients, however feel free to add whatever you have on hand..

-Spring salad mix
-A handful of Spring shoots, (pea, onion, beet, or whatever is available)
-Jicama, cut into matchsticks
-Thinly sliced red onion
-Quartered strawberries
-Toasted pine nuts

Knead No More!

2009-05-29T08:30:00.000-07:00

MMMmmmm Warm Bread with Cold Butter

I attempted to make bread only once, and that was 12 years ago; it was long, painful and a disaster.... All this changed yesterday when discovered an amazing way to bake the best bread! This recipe allows anyone to effortlessly bake loaf after loaf of premium artisan goodness. Everyday . . . without kneading the dough! HEAVEN! Frankly, ACE bakery bread is good, but who can afford to pay 4$ for Artisan bread all the time??

Here's how it works:

1) It requires very little yeast;

2) the dough is very wet;

3) no kneading is required;

4) the bread rises for a long time and

5) you can use a closed, pre-heated pot for baking. Together, these factors add up to the tastiest bread I have ever baked.

Crispy Crust:

The last secret to 'Real' Bread is the baking. Professional bakers have long known that the secret of a perfectly crisp crust is moisture. Baking bread in a moist oven keeps the surface supple and allows it to stretch fully before the heat of the oven sets the crust. They also have ovens that inject just the right amount of moist steam, at just the right time.

For 1 normal loaf of french style bread

3 cups all-purpose or bread flour
1/4 tsp dry yeast
1 1/4 tsp salt
1 5/8 cups of warm water

For baking in a covered pot

Whisk the dry ingredients together thoroughly in a glass, plastic or stainless steel bowl.
Add the water and stir until a wet dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, about 60 seconds in total.
Cover the bowl with a towel and rest in a warm place for 12 to 18 hours.(I sprinkle flour on top of the bread to avoid it sticking to the towel and prevent it from drying out).
It will double in size, bubble and long gluten strands will form.
Lightly flour your hands and the work surface then remove the dough from the bowl. Quickly form it into a ball.
Thoroughly flour a cotton towel and rest the dough on it. Cover it with another floured cotton towel.
You may also rest the dough on a non-stick ‘Silpat’ mat and cover it with just one towel.
Rest the dough a second time. In 2 to 3 hours it will rise again and double in size once more.
A half an hour or so before the dough is ready preheat your oven to 450 degrees. You may use cast-iron, steel, enamel or ceramic. If at all possible, warm your pot in the oven prior to putting the bread into it.
When the dough has fully risen slide your hand under the towel and quickly invert the delicate dough into the hot pot.
Shake the pot a bit to settle it then place the lid on the pot and start baking.
Bake for 30 minutes with the lid then remove it and bake for 15 minutes more.

More Tulips

2009-05-20T18:44:00.000-07:00

Green Goddess Dressing

2009-05-20T18:41:00.000-07:00

This gorgeous recipe was provided by our Kundalini teacher, Devinder Kaur from PranaShanti Yoga Center in Ottawa. Everybody in our family raves about this dressing, maybe because we're garlic fanatics...It is a very potent delicious dressing, a little goes a long way. Perfect for a spring cleansing regime!

Ingredients;

3 garlic cloves

Juice of two lemons (approx. 1⁄4 cup)

1 cup cilantro (unchopped)

1 cup parsley (unchopped)

2 Tbsp Bragg Liquid Aminos or Nama Shoyu

1⁄2 tsp umeboshi plum vinegar

1⁄2 cup cold pressed/extra virgin olive oil

1/2 cup water

Procedure;

Blend all ingredients in a blender for 30 seconds. Chill & serve.
Yields 1 cup. Keeps in refrigerator for 5-6 days.

Ottawa's Tulip Festival

2009-05-17T19:42:00.000-07:00

Spring is my favorite season here in Ottawa. I went to the Tulip festival and it reminded me of how beautiful and green this city is. For those of you that are not familiar with the festival, here is a little bit of history:
The Canadian Tulip Festival has grown into the largest Tulip Festival in the world from a gift of International Friendship given six decades ago. In the fall of 1945, Princess Juliana of the Netherlands presented Ottawa with 100,000 tulip bulbs. The gift was given in appreciation of the safe haven that members of Holland's exiled royal family received during the Second World War in Ottawa and in recognition of the role which Canadian troops played in the liberation of the Netherlands.

The tulips have become an important symbol of international friendship and the beauty of spring. They also have special meaning to people of Canada's Capital Region. During the war, the Dutch royal family was hosted at Government House in Ottawa. Princess Margriet was born at the Ottawa Civic Hospital; her hospital room declared "Dutch soil" and the flag of the Netherlands flew on Parliament's Peace Tower.

The first Canadian Tulip Festival was held in 1953. The Ottawa Board of Trade, at the suggestion of world-renowned photographer Malak Karsh whose photographs have immortalized the tulip, formalized the Canadian Tulip Festival to coincide with the tulip's annual bloom. In the next 10 years the Festival grew in size, with a staggering display of over two million flowers. Each spring over 600,000 people from all over North America, Europe and Asia make over a million visits to the Canadian Tulip Festival. Studies show it has a $50 million economic impact annually on the Ottawa region. The event, which grew from the Dutch gift of friendship, has become the world's largest Tulip Festival and Ottawa, with its Official Flower – the Tulip, has become the Tulip Capital of the North America. Isn't that something Eh ! :-)

More pics to come soon....

Daring Bakers Challenge; Cheesecake

2009-04-27T08:00:00.000-07:00

Vanilla Bean Creme Brulée Cheesecake :-)

Picture #1

"The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge."

I was really excited when I learned that the challenge was cheesecake.

I L-O-V-E cheesecakes. My stepdaughter makes a mean Amaretto cheesecake too...delish.

For this month challenge I tried to recreate the Madagascar Vanilla Bean Creme Brulée cheesecake I had in Toronto... I think I somewhat succeeded, not the same, but a keeper for sure. Abbey's Infamous Cheesecake:

Abbey's Infamous Cheesecake:

Crust:

1 1/2 cups Oreo crumbs

about 4 tbsp. melted butter

Cheesecake:

3 sticks of cream cheese,

8 oz each (total of 24 oz) room temperature

1 cup sugar (I used gold colored organic sugar)

3 large eggs

1 cup heavy cream

1 tbsp. lemon juice

1 tbsp. vanilla extract (I used the innards of a vanilla bean)

DIRECTIONS:

1. Preheat oven to 350 degrees F Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil (see note at bottom) before adding water. See Pic #2

5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve

OOPS! My oven mitt put a dent into the cake

***To avoid a soggy crust, I wrapped the bottom of the pan with 2 layers of plastic wrap, then 2 layers of Heavy Duty foil. After baking the cake, I removed it immediately from the water bath, peeled the foil and plastic film and put it back in the oven on a different rack. I left the water bath in the oven, to create humidity for the 1 hour rest.

Once Fully chilled I sprinkled white sugar all over the top and fired it with a blow torch, see picture # 3

Then I drizzled a caramel sauce on top, consisting of boiled sugar, water, and a bit of cream. See Picture # 1

Et Voila!

Picture #2

Picture #3

Cashou's New 'Do

2009-04-26T18:20:00.000-07:00

Well, it's that time again, spring time. The pets are shedding enough everyday to knit myself another pet. So it was time for Cashou to get a buzz cut. She hates those bows that PetSmart puts on her. I'm surprised they stayed long enough for me to take pics!

AMAL

2009-04-17T08:47:00.000-07:00

This is by far the best movie I have seen this year.

In our cynical world, simplicity is often ridiculed or ignored. Simplicity can be mistaken for simple-minded. Do not make that mistake with Amal.

This enchanting Indo-Canadian film is a modern fable. It depends on elegant simplicity to make its case, to tell its modest story about an auto rickshaw driver in contemporary New Delhi.

Filmed in English and Hindi, Amal is the work of Toronto filmmaker Richie Mehta. Amal made its world premiere as a fully realized film at the 2007 Toronto film festival. This being Canada, a country that is almost paralyzed in its domestic film distribution system, we have been forced to wait another 11 months for the theatrical run to begin. Shameful!

Shot on location in India by a combined Canadian and Indian crew, Amal follows the simple daily life of the title character (played by Canada's Rupinder Nagra). As the man many of us might aspire to be in a state of enlightenment, he is incredibly poor, yet rich in spirit, generosity and selflessness.

I wont divulge anymore of the story, this is a MUST see. Enjoy!

Have a look at the trailer: http://www.poormansproductions.com/amalfeature/

2009-04-17T08:44:00.000-07:00

Well, the motherboard on my laptop fried and all my future posts and pictures are gone... It will be a minimum of 2 weeks before I get it back for the repair shop... In the meantime I will post on things that are of interest to me and hopefully to you also...

HONEY! What's That Smell?

2009-04-05T14:18:00.001-07:00

5:00 pm Ughhhh....The dog still smells like decaying squirrel! Ewwwwwwwwwwwwwwwww

Pompano Beach Florida

2009-04-05T10:33:00.000-07:00

Random pics I took while vacationing in Pompano Beach....

Best darn Latte I ever had in my life!

Bonefish...What can I say. Bang Bang Shrimps !!! I LOVE it!

Million dollar view

Cashou's New Eau de "Toilette"

2009-04-05T06:52:00.000-07:00

Ahhh Spring...the sun...the birds....the dead things I can roll around in till I cover myself with the most vile, disgusting, unhuman smell.

Product Review

2009-04-03T17:00:00.000-07:00

Today I thought that I would post something different then food or pet related.

Hello, I am 35 years old and I still get the odd pimple!

No products have ever worked on those little suckers! Until I found this little gem. It will cost ya, but so worth it! You dab just a tiny bit of powder onto your blemish. I do it first thing in the morning and also throughout the day if the thing is huge and has a pulse, if you know what I mean. It shrinks the thing before your eyes, and you are back to your normal self in a matter of a couple of days. It also helps prevent, meaning at the first sign of a tingle, just put some on the potential spot and Voila!

Love it! Love it! Love it!

This product can be ordered online through Sephora and some stores do carry it.

Friskies Top 10 Reasons "Why I like being a cat"

2009-04-03T06:17:00.000-07:00

10) I get to meow my ass off anytime I want for no reason

9) I get to stay at the Kitty Spa when mom and dad go on vacation

8) I get to drink from the faucet like a civilised cat

7) I live with a dog who keeps the riff raff out of the yard

6) People don't mind when I sit on them

5) I'm so cute I get scratched and massaged just by looking at mom and dad

4) I have my own private mansion where I can sleep on anything I want...especially boxes! I AM KING!

3) I have a bed in every room

2) I get to play under the deck in the yard

And the number one reason I like being a cat...

I get the fame..Cashou gets the blame!

Cashou's Top Ten reasons "Why I like being a dog"

2009-04-03T06:02:00.000-07:00

10) I get to sleep on other peoples clothes

9) I get to go to bed whenever I want (usually every 15 minutes)

8) I don't beg for handouts....I just get whatever falls on the floor

7) I live with a cat that I can torment any time I feel like it

6) I have my own private courtyard where I AM KING!

5) I can go in and out any time by pretending I have to pee

4) If I lie on my back and look cute I always get a belly rub

3) I get the backseat to myself when we go for a drive

2) People don't mind it when I sit on them

And the number one reason I like being a dog....

I can walk around naked all day, every day and not have to pay or worry about what I'm going to wear.

Daring Bakers Challenge; Lasagne Verte

2009-03-29T19:10:00.000-07:00

Jumbo eggs with twin yolks!

Lasagne is a dish that has successfully transcended borders and is today made around the world, albeit with many variations from the Italian original. Even within Italy, there are many variations and each region has its own lasagne tradition. The dish should always be a “vivid expression of the ‘less is more’ philosophy of cooking. Mere films of béchamel sauce and meat ragu coat the sheerest spinach pasta. Parmigiano-Reggiano cheese dusts each layer. There is nothing more; no ricotta, no piling on of meats, vegetables or cheese; little tomato, and no hot spice. Baking performs the final marriage of flavours. The results are splendid.”

Whew! I'm finally done! This was quite the challenge. I really loved the taste of the spinach in the pasta. So much better homemade then the dried stuff, not sure if I can go back to the dry expensive pasta in a box.. That can only mean one thing! HONEY.... I really NEED a Kitchen Aid mixer with a pasta attachment thing :-) in copper pleeeeeeeeeeeeeeze

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Béchamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method
Working Ahead:The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3 1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

*The recipe calls for 2 eggs, my pasta was too dry to knead, I added a 3rd egg and a bit of water. Also note in the first picture, one of the egg has twin yolks!

Working by Hand:
Here is what you will need: A roomy work surface, any smooth surface will do, but marble cools dough slightly, making it less flexible than desired. A pastry scraper and a small wooden spoon or blending the dough. A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta. Note: although it is not traditional, I was successful with a marble rolling pin. Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more. Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time. Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms! Dry the pasta at room temperature and store in a sealed container or bag.

Béchamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2 2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg. **For flavor I always add a few tbsp of grated Parmesan cheese**

#3 Country Style Ragu’ (Ragu alla Contadina)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering:
Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking. Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Red Wine-Porto Risotto....& Balls

2009-03-25T11:44:00.000-07:00

Ingredients;

3 cups of good chicken broth

2 tbsp olive oil

1 tsp minced chives or shallots or onion

2 cloves of garlic chopped

3/4 cup of sliced mushrooms

3/4 cup Arborio rice

1/2 tsp balsamic vinegar

1/3 cup of red wine

About 3 tbsp of Port (Tawny or Ruby) **Optional, will be great with just red wine.

1 tbsp butter

1/4 cup of grated white cheddar (I use Port flavored aged cheddar) delish!

2-3 tbsp of grated Parmesan or Romano cheese. (This is essential in adding creaminess)

About 10 fresh basil leaves

1 sprig of fresh thyme or a generous pinch of dried.

Preparation;

1-In a stock pot, heat broth and herbs, simmer gently without boiling.

2-In a large pan, non-stick if you have one; heat olive oil & add chives, garlic and mushrooms. Stir 1-2 minutes (don't burn the garlic).

3-Add rice, stir to coat rice really well, DO NOT BROWN. (The purpose in coating the rice with olive oil is to help control the absorption of the cooking stock) If onions seemed to have soaked up most of the oil, add more oil.

4-Add red wine, port and vinegar. Allow to absorb.

5-Ladle in some stock, enough to just cover the rice and cook on low heat. Keep stirring and adding stock. Try to leave the herbs out of the rice when transferring stock. (they are just to flavor the chicken broth)

6-When the rice is almost tender, allow the present liquid level to drop until 90% absorbed. Stir in the butter and cheese vigorously, then turn off the heat.

The butter and cheese will provide and elegant "creaminess" that good risotto is noted for.

Garnish with parsley and grated Parmesan or Romano cheese.

What to do with leftover risotto the next day?? BALLS !!!! AKA Arancini

The next day, all I did was to shape the rice into palm size balls. I then inserted a square piece of cheese of your choice. I used a sharp cheddar and mozzarella. You then roll the balls in flour, then in a beaten egg mix, seasoned with salt and pepper. I then rolled then in a mix panko crumbs and Italian crumbs. If panko is not available, simply use Italian or plain bread crumbs available at your grocery store. Then fry them in a deep fryer or heavy bottom pot (this is what I used) with at least 2 inches of vegetable oil (canola will do).

TIPS:

I always drain whatever I deep fry on a brown paper bag as opposed to paper towel, the food stays crisp that way.

I also made several balls, without frying them and froze them for future use. They taste just as great! Perfect for those "unexpected" 4pm guests!

OVA Organic Wine

2009-03-24T19:50:00.000-07:00

ORGANIC VIGNERONS AUSTRALIA OVA SHIRAZ/CABERNET 2005
Price: $ 18.95 CDN
Wine, Red Wine,
14.5% Alcohol/Vol.
Sugar Content : D
Made in: South Australia

So far, we have been unlucky with wines this year. 2005 wines are slim pickings, so we have to resort to 2007. No two snowflakes are the same. And neither are two palates, but is it just me or is 2007 a terrible year?

I recently was at LCBO (Ontario) and found this little gem, yes it's a 2005 :-)

A veritable cornucopia of aromas are present in this beautifully made Shiraz/Cabernet blend. At first, classic aromas of cassis and ripe wild blackberries present themselves, then notes of toasted caramel and mint start to linger. This very tasty wine is not a fruit bomb, though. Fruit is there, but on the mid-palate balancing tannins and acids bring structure. I found it to have a perfect soft finish. We finished this wine way before dinner started (bunch of winos we are!). However, this wine would be a perfect match for a rare steak with brown butter. Enjoy!...While there are still some on the shelves.

FYI..those are real grapes in the picture! I know, they look so perfect!

Doggie Dance

2009-03-24T17:42:00.000-07:00

Cashou gets reallllllllllly excited when she hears the word "auto" (car in french).

Cassoulet

2009-03-19T16:57:00.000-07:00

I have had Cassoulet maybe twice in my life and I never forgot about it. This weekend I was feeling adventurous and we also had 4 legs of duck confit in the freezer. Spring was in the air, so I decided to do a Cassoulet. Well, this was my first and last attempt. While everyone was taking advantage of the nice weather, I was inside slaving away in the kitchen, babysitting my chef d'oeuvre all day! I must say, it was rich and delicious, but soooooo time consuming to make.

This recipe is composed of bits and bites of what I found on the net and also suggestions from my friends at Ottawa Foodies and this is what came out. Looking at the pictures right now, they don't look appetizing..but trust me, it's pure comfort food.

Remember; "A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!"
Chef Michael Smith

Ingredients
5 tablespoons extra-virgin olive oil
Two 1/2-inch-thick slices of pancetta (4 ounces), cut into 1/2-inch dice
4 duck leg confit
2 to4 garlic sausages
2 thick slices of pork belly cut into small cubes
2 thick slices of bacon cut into 1/2-inch pieces
2 medium onion sliced
1 pound dried flageolets or Great Northern beans, rinsed and picked over, soaked overnight in cold water
4 thyme sprigs
4 sprigs flat-leaf parsley
1 bay leaf
2 quarts water
1 quart chicken stock
1 head of garlic, separated into cloves and peeled
a pinch of your best salt
1/2 cup dry white wine
4 plum tomatoes, cored, seeded, and chopped
1 teaspoon tomato paste

Preheat the oven to 325°

I used dried flageolets , also known as green kidney beans.
I have seen some recipes use white navy beans as well...

Directions

1-In a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes.

2-Add the onion and cook, stirring occasionally, until softened, about 7 minutes.

3-Add the beans, herbs and bay leaf, 2 garlic cloves, water and stock and bring to a boil. Simmer uncovered over low heat, stirring and skimming occasionally, until the beans are al dente, about 1 hour***Please note that for the type of beans I used, 1hr was not enough. In the end, the beans were not as tender as I would have liked them to be**

4-Discard the thyme sprigs. Drain the beans, reserve the cooking liquid and let cool to room temperature.

5-While the beans are cooking, Heat 2 tablespoons of duck fat in a frying pan over medium heat. **I always keep a tub of duck fat in my freezer, you can freeze/defrost/freeze again many times without affecting the quality. If you don't have duck fat, use a mix of olive oil and butter**

When hot, add the fresh bacon and brown. Transfer to a plate. Prick the sausages several times with a fork and add them to the pan. Lower the heat to medium and brown the sausages on all sides. Transfer the sausages to a plate and cut each sausage into 4 pieces.

6-Chop the remaining onion, add to the pan with the browned bacon and cook over low heat until softened and sort of caramelized. Add the remaining garlic, the wine and bring to a boil. Deglaze the pan, using a wooden spoon to scrape up the browned bits from the bottom. Stir in the tomatoes and tomato paste and simmer until reduced slightly, about 10 minutes.

7- Stir the reduced tomato and onion mixture into the beans and season with salt and pepper, remembering that the confit will add some salt to the finished dish.

8-Put about half the bean mixture in a large Dutch oven or casserole. Now place the pieces of pork belly, and duck confit on top, making sure the different meats are well distributed. Cover the meats with the remaining bean mixture and push the sausage pieces into the top bean layer so they almost disappear into the beans. Pour in enough of the reserved cooking liquid to come up almost to the top of the beans.

(Reserved cooking liquid)

9- Bake, uncovered, for 3 to 4 hrs hours or until a golden crust has formed over the creamy textured beans. Also make sure the cassoulet is not becoming dry, adding more of the bean cooking liquid when necessary.

10-Serve the cassoulet straight from the dish, sprinkle some of the bread crumbs mix on top.

Garlic Crumb Topping

1 tablespoon minced garlic
2 tablespoons olive oil
1 1/2 cups coarse fresh bread crumbs (from a baguette)
1/2 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh flat-leaf parsley

Prepare garlic-crumb topping while cassoulet finishes baking:
Cook garlic in oil in cleaned 10-inch skillet over moderate heat, stirring, until fragrant, about 1 minute. Add bread crumbs, salt, and pepper and cook, stirring, until crumbs are crisp and golden, about 3 minutes. Transfer to a small bowl and stir in parsley.
Serve cassoulet with crumb topping.

Bread Pudding with Caramel Sauce

2009-03-14T17:35:00.000-07:00

Perfect inexpensive dessert that uses that leftover bread!

Ingredients:
1 cup each of whole milk & heavy cream (or 2 cups half & half)

1/4 cup butter

2/3 cup sugar (white or brown, depending on taste preference)

3 eggs

1 cinnamon stick

Pinch of ground nutmeg

1 teaspoon vanilla extract

3 cups bread, (french bread works best)-leave the crust on.

1/2 cup raisins (optional)

Directions:
1. In medium saucepan, over medium heat, heat milk/cream (or half & half) with cinnamon stick, just until film forms over top.Remove from heat and put lid on and let cinnamon infuse.

2. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
3. Combine sugar, eggs, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
4. Cut bread into 1/4 inch thick slices. Cut each slice into quarters, setting aside the rounded top pieces

5. Place bread in a lightly greased 9 by 12 inch gratin dish or glass baking dish. Arrange the reserved bread tops on top in a decorative pattern.

6.Pour mixture all over bread and press firmly so bottom layer of bread absorbs mixture.

7. Let sit about 20 minutes to allow bread to soak up as much a possible.

8. Sprinkle with raisins if desired.
9. Bake at 350 degrees F for 45 to 50 minutes or until set.

Serve warm with a drizzle of caramel sauce. The best parts are the sides and the top, crunchy and so tasty!

NICOLE'S CARAMEL SAUCE

-2 cups of brown sugar

-4 cups of golden corn syrup

-1/2 pound of salted butter

-1 (10oz) of sweetened concentrated milk

-Melt first 3 ingredients on low heat in a saucepan, do not boil.

-Remove from heat when all melted and mixed well.

-Add the milk and your favorite extract, vanilla or maple..while constantly mixing.

Refrigerate, will keep in airtight container in the fridge for a few months.

Food Porn

2009-03-11T06:00:00.000-07:00

A collection of 50 Great Chefs and their Final Meals / Portraits, Interviews, and Recipes.

What an intriguing book...not quite a recipe book, and certainly not a coffee table book. It's a book in a class of it's own. As a self-professed gourmet, this book provides a glance into the lives and desires of some of the biggest and most influential names in the modern American culinary scene. The pictures ....well what can I say, it's pure pornography. I Love it! Anthony Bourdain poses totally nude, strategically wielding a butchered leg bone. But perhaps no picture is more memorable than Dan Barber's, posing alongside a massive boar named Boris. His last meal is rack of boar, of course: "If I'm going, so is Boris." So you get the idea what this book is about.

"My Last Supper" is a beautiful book with substance and sustenance (though not provided, that's up to you)! All I wanted to do after reading this book was to eat, drink, and be merry! Every foodie should own a copy.

Daring Bakers February Challenge-Valentino Cake

2009-02-24T13:31:00.001-08:00

February’s challenge is a Flourless Chocolate Cake
The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

This was my first Daring Bakers Challenge, and it was a success I might say. Only 3 ingredients, can't get easier then that! I must say that the taste and texture of the cake was not what I expected at all. You could actually compare this to a brownie, but better. I used the best available dark chocolate, Callebaut. Available in Ottawa at "Farm Boy". This cake will taste exactly like the chocolate that you will be using, therefore I would abstain from low quality chocolate. I drizzled homemade caramel sauce all over it, hummmmm. There is nothing better then chocolate cake and a cup of Timmies. For you Canadians out there, you know exactly what I'm talking about :-)

Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes or until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Play Food and Wine Restaurant

2009-02-17T12:07:00.000-08:00

Pork rillette / purple mustard 7$
Crispy oysters / pineapple hollandaise / sweet chili 10$
Ricotta gnudi / brown butter / squash tempura 9$
GMS, Old Bush Vines, Schild, Australia, 2007 (5 oz)
Zinfandel, OVC, Four Vines, California, 2006 (5 oz )

I have been anticipating the opening of Play for months now! As many of you are, I am a huge fan of Beckta restaurant on Nepean street. It was said that Play would be more casual, and somewhat more affordable. Beckta, for us mere mortals, is kept for very special occasions. So I was delighted to hear that I would be able to feast on Michael Moffat's creations more then once a year!

However, in the back on my mind I had doubts, how could Moffat be in 2 places at the same time and if not, how would he manage to keep the quality of the food consistent... Unfortunately I was right.

First, I love the building and location. Could not be more perfect, the stone building is a beauty in the Byward market. But how disappointed I was to see no stone was exposed inside, but instead covered with baby blue walls and a white ceiling! Not very "playful" or warm. Actually, my fiancé hit it right on the head when he said; it felt like a sterile, cold hospital room, enough said... The room itself amplifies conversations so it is loud and it sounds like a bunch of people speaking in a cave.

Our waiter was nice, but not up to Beckta's standard yet. When he came over to our table he sort of "crouched" down but almost behind me to ask what I would like to drink... so I had to twist into an uncomfortable position in order to see and face him.. Minor detail, but still strange.

We ordered 2 glasses of wines 5 oz each, I think they were 9$. I had the Zinfandel, it was a cold night and I was in the mood for something bold. It did the trick and not only that the wine was the perfect temperature...wow! Finally someone in Ottawa gets it! Now, something else that caught my attention was the price difference between a 3 oz and 5 oz. As an example, if the 3 0z serving for a specific wine was 6$ (I cannot remember the exact amount), the 5oz was 9$. I noticed that another 3 oz wine was 6$ as well, however the 5oz portion was more then 9$.... you see what I mean? I brought it to the attention of our waiter, he agreed that it was strange and left it at that...no explanation.

Food. Many reviews raved about the food, it is a tapas style menu, (small plates). I love this concept, it enables you to try many different dishes. Ottawa is finally catching on to that trend, better late then never. I have always found that chefs try to "wow" you with the appetizers. I remember many moons ago, I would only order appetizers, I was either refused or looked at like I had 3 heads. Times have changed..thank goodness. However I still like to get a bang for my buck and the small plates were overpriced for the quality and quantity presented. I know the hot trend is small plates but four "plates " later your down $40.00. Mind you if the quality is good then fine but it has to be competitive with the other eateries out there and it didn't meet my expectations.

Sooooo, we ordered the Ricotta gnudi / brown butter / squash tempura that everybody raves about. The gnudi was good, so was the brown butter sauce, but nothing to brag about. The squash tempura was limp, smal and greasy . Second was the Pork rillette with purple mustard. My better half and I are big fans of rillette and will drive a ridiculous amount of kms to buy it! So we expected something spectacular from this kitchen, alas.. it was more of a pate texture, no big pieces of pork to be found. It also tasted and had somewhat the texture of bread crumbs... very disappointing. Third was the Crispy oysters with pineapple hollandaise and sweet chili sauce. Finally something tasty! The oysters were plump and juicy, the batter crispy and not too oily. Too bad the portion was so small and pricey. The chili sauce was nice, however the pineapple hollandaise tasted of tin... pureed canned pineapple??? At that price, it should not be...Moffat was certainly not in the house that night

Oh! one more thing, we ordered 3 small plates and asked the waiter to bring them at intervals, he agreed it was the best way. Well, all 3 plates were brought at the same time and the table was too small to accommodate everything...

All in all, not a horrible experience, but far from memorable. For that amount of money, Murray street and Aroma Mezze are a much better value. Sorry Stephen and Michael, I expected so much more from the both of you.

I Left My Liver in Montréal

2009-02-08T10:02:00.000-08:00

We had been following the adventures of chef Martin Picard and his famous Montréal restaurant "Au Pied du Cochon." for quite a while. We have his cookbook and watch his show "Wild Chef" on the Food Network.

This past weekend we finally had the opportunity to sample the PDC menu.
Warning: What you are about to read is a sick testament to foie gras, gluttony and pure gastronomic porn. The authors would like to apologise to vegetarians, vegans, dieters and all others who find huge plates brimming with creams, lard, organs and all that is pork and duck offensive. We're sick and can't help ourselves!

Our reservations were for 6:30 and we arrived to a vibrant, noisy pub style restaurant. The place is not large and the kitchen is open to the diners seated at the bar. Next time that's where we'll be. It's a show in itself watching the chefs at work churning out the meals in such a small kitchen..a symphony of coordination and communication.

Our Maitre D' was Maxime who guided us through the menu and wine cellar with the experience and knowledge of one who has tasted it all and knows each detail of preparation for every dish. The portions are large and the waiters will help you with quantifying your selections so you don't order too much and trust me you will want to order too much.

My sweetie ordered the locally brewed PDC blonde ale and I started with a glass of Shiraz.

We started with the Cromesquis de foie gras. It's a deep fried cornmeal cube with a molten foie gras interior. You put the whole thing in your mouth and bite down. Its an explosion of the most intense buttery rich flavor of liquid foie gras on your taste buds. Our eyes said it all as we looked at each other...OMG...and this is just the beginning.

A bottle of 2005 Chinon joined our table.

Next up " Tarte de foie gras cru au sel" and a special that evening "Salade de Lapin"

The tarte was a small personal foie gras pizza. Thinly sliced medallions of foie gras placed over a crisp golden "made in house tarte of buttery pastry. Absolutely delicious.

The salad consisted of fresh greens topped with nuggets of roasted rabbit, vinaigrette, toasted walnuts and a sharp cheddar. It was delicious but I found the rabbit a little bland.

Timeout-Le Trou de Normand..eight year old Calvados to make some room for the onslaught to follow.

Main courses: Poutine au foie gras and Canard en conserve.

The poutine is the culinary culmination of that saucy, cheesy "after clubbing " classic we all know and crave. This one has been dressed up with chunks of seared foie gras and a creamy rich foie gras gravy. Its hard to describe but for all you poutine lovers out there this is the sacred messiah and worth a pilgrimage to the PDC temple. It is the most decadent, delicious, tasty plate of chips you will ever eat.

The conserve is a duck breast (magret) stuffed with foie gras and layered in a can with caramelized balsamic onions, roasted garlic, buttery roasted cabbage. The can is sealed and steamed. The can is then opened at your table and the contents are poured onto a toasted slice of bread layered with a creamed celeriac puree. The aromas of the duck, froie gras, and garlic all intertwine into a rich wonderful smog that envelopes the senses as it melts and mingles over the bed of toast. As you taste it, each bite progressively gets more delicious as the flavors combine.

The duck was tender and sweet; the foie gras providing a rich canopy for each ingredient. Each one a delicacy on its own but combined together it was oohs and ahhs and wows after each mouthful.

Incredibly and painfully but joyously motivated we ended with Pudding chomeur. A light white cake pudding smothered in warm maple syrup caramel.

By now we were numb with food coma but proud of our accomplishment. I recommend you clear a few days to "detox" after a meal of this calibre. Hey, we knew what we were getting into and prepped accordingly. Tip: Eat light the day of your visit.....OK I lied . We tried but we're in Montreal for God's sake! I'll fess up. We ended up looking for a light snack to tide us over a few hours before our meal and hit another local dining establishment. JACKPOT!!!! That's another blog review and it would be too embarrassing to review it here after what I've just confessed to eating at PDC. Can two human beings actually eat that much in one day !!? Let me just say that there is no such word as light in the local cuisine.

It was a meal that will go down in the annals of gluttony and forever etched in our minds and stomachs. The food, the ambiance, the hosts make this restaurant a must for any culinary traveller.

Try to get a seat at the bar.

Sinful and Healthy?

2009-02-01T16:47:00.001-08:00

Honey-Butter Carrot Cake with Toasted Pecans and Citrus Cream Cheese IcingThis classic carrot cake is simply the best. It was a hit with the birthday girl today. It is a long cake to make, but ohhhhh sooooooo good.

Cake
Butter or nonstick spray
2 cups (500 mL) all-purpose flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) ground clove or allspice
1/2 tsp (2 mL) salt
3/4 cup (175 mL) butter, softened
1/2 cup (125 mL) honey
2 eggs
1 cup (250 mL) granulated sugar
1 tsp (5 ml) vanilla
3 cups (750 mL) finely grated carrot
1 apple, peeled and grated
1 cup (250 mL) toasted pecans, coarsely chopped

Icing
One 250 g package regular cream cheese
1/2 cup (125 mL) butter, softened
2 tbsp (25 mL) honey
2 tbsp (25 mL) finely grated orange, lemon or lime zest ( a mixture of all three)
2 tsp (10 mL) lemon juice
4 to 5 cups (1 to 1.25 L) sifted icing sugar

Preheat oven to 350°F (180°C).

Butter two 9-inch (23-cm) layer pans or coat with nonstick spray; line bottom with circle of parchment or waxed paper. Stir flour with baking powder, baking soda, spices and salt.

In another bowl, using an electric mixer, cream butter until lighter in colour and slightly fluffy. Slowly beat in honey, then eggs, one at a time. Beat in sugar and vanilla.

Add flour mixture to butter mixture in thirds, stirring until just absorbed. Stir in carrots, apple and pecans.
Divide batter between pans; smooth tops. Bake in oven centre for 35 to 40 minutes or until a cake tester inserted into cake centre comes out clean. Cool on a rack for 10 minutes; then turn out to finish cooling on rack.

To make icing, beat cream cheese with an electric mixer until smooth. Gradually beat in butter, then honey, zest and lemon juice. Gradually add icing sugar until thick enough for spreading. Spread between stacked layers, then over sides and top. Sprinkle with any extra zest or chopped pecans.
Serves 8 to 12

Nectar of the Gods

2009-02-01T14:37:00.000-08:00

Wolf Blass Grey Label Shiraz 2005

This wine was a Christmas gift from someone special. As soon as I saw the label, I knew that this was gonna be good, lick your glass clean good. I had good intentions of aging it in our cellar or perhaps saving it for a special occasion....My excuse for savoring it so early is that Life is too short. Hey! I could get hit by a bus or something...:-)

Here we go:

Color: Deep dark ruby

Taste and Bouquet: First note is definitely ripe cherries, plums, blackberry and butter. It reminded Hubby of Figs Newton. I personally also noted a bouquet of dark chocolate and rich vanilla . This wine is full bodied (a meal in a glass), it is smooth with just the right tannins and is slightly acidic.

Pairing: This is a wine best paired with strong meats, such as lamb, bison, AAA Angus beef... This is a winter wine, and worthy of decanting.

It was simply divine, and I am on the hunt for 1 more bottle. This wine can only get better with age.

Kitty All Inclusive

2009-01-28T11:40:00.000-08:00

When we go on vacation, everybody gets a break! Even the Friskmeister. So only the best will do and that is the Pet Bed and Breakfast . He gets the royal treatment from Melanie and the other lovely lady's. Friskie is quite the ladies man, he gets his daily brushings, soothing bird and cricket background music while napping (his favorite activity). No wonder he did not want to come back with me. Hangs out with the other boys and girls talking about us, their annoying roommates at home, recent events, best kibble... whatever else is relevant cat gossip. Has a great time and is treated like the King he is.

Now, coming back home was something else. At first, he gave us the cold shoulder for "abandoning" him for a week. Then it was like he grew an umbilical cord and reattached it to my back. He wouldn't let us out of his sight. He would follow us every step we took, the thump thump thump of his paws reminding you he was right on your ass. When we sit down he is right in your face begging for a scratch and cuddle.

Also, it seems that he has learned a new language from his other kitty friends. Its a whiny demanding meow like kids on a car trip; "Are we there yet? Are we there yet?"Non stop all day. Just a phase I hope. He's reverting back to his childhood....Benjamin Button? Anyways, spring can't come fast enough . Then he can go back outside....and get stuck under the deck! SHEESH.

**This picture was taken at the Pet Bed and Breakfast. The structures are amazing, Friskie is under the "water fall" in this picture. There is also a plane, space shuttle and all kinds of little nooks cats can nap and play.

Top 5 Resolutions

2009-01-06T09:30:00.000-08:00

Many of you have inspired me to do my own list of resolutions for the New Year. I am not usually one to make a list of resolutions just because it's a new year... However, many goals and thoughts are going through my mind and maybe putting them in writing will help me achieve them.
Here we go.....

Patience, patience, patience... as per my yoga teacher; "2009 brings a unique combination of sensitivity and intensity. With this increased sensitivity and intensity we will need more patience. This will be the challenge or the Yoga for those of us who are naturally a little impatient"

Eliminate chemicals in our house. Use more earth friendly products and natural cleaning agents, such as vinegar, baking soda, lemon....

Getting fit. I have gained an embarrassing amount of pounds in the last year. This resulted in less energy and an overall sense of not feeling well. Oh duck fat and foie gras, how I love thee!!

Organization. Need i say more?

Spending less and saving more. I have learned the hard way, that rainy days DO exist, and YES, it could happen to YOU. Nobody is immune........And in case my lovely boss is reading my blog, like he promises to do, here is resolution #6.....
Be NICer to the best BOSS in the whole world ;-)

Easy as 1-2-3

2009-01-01T18:13:00.000-08:00

I love to eat anything that has a crunch. Even better if it's healthy! These flour tortillas can be found in almost any freezers of health food stores.

-Mix some of your best olive oil with some chopped garlic. Brush the mixture on each side of the tortilla. I added some good coarse grey salt on top and fresh pepper. Sometimes I only brush them with olive oil and then sprinkle some garlic and onion salt. Your imagination is the limit! I then take kitchen shears and cut the tortilla in bite size pieces. Spread evenly on a a baking sheet and bake in a 320 F. until crispy. turn them once during baking and watch closely, they easily burn.

-Take leftover or fresh french baguette and slice thinly. Spread on baking sheet and bake in oven at 350 F until nice and golden brown, turning once. As soon as they are out of the oven, brush both sides with the same mix of olive oil and garlic and sprinkle with your best salt. Store any leftovers in baggies or airtight container.

Enjoy with cheese, onion confits, spreads, dips.....

Poor Frozen Little Toad

2008-12-30T20:03:00.000-08:00

This picture was taken in November, right before the first snow. It was very cold that day and as I was cleaning the basement I could see something out of the corner of my eye. I look up to see this little toad hanging on to dear life to the window. She looked so cold and sad looking. So hubby did the only right thing to do and braved out there and dug her a hole with leaves so she would be all nice and cosy for the winter :-) Stay tuned for Teddy the Toad returning in the spring. (click on the picture to see all the details, pretty amazing). L.

My Favorite X-Mas gifts

2008-12-30T12:27:00.000-08:00

This year, I must say, everyone surpassed themselves! I must be very "special" lol. My stepdaugther presented me with a beautiful picture of us together at her aunts wedding. It was very touching and heart warming to receive such a gift. My other step daugther and son (yes, there are 3!) must have been snooping in my wine cellar to find this info. If not, BRAVO! They both gave us 2 bottles that I simply love. Wolfblass "Grey" and the Errazuriz. I also got something very unexpected from my in-laws, a gift certificate from Sephora!! Heaven!! From my hubby, the best gift has to be the book "My Last Supper". A true work of art. I'm a total foodie and I enjoyed browsing through this book so much. The photos are amazing. I will do a complete review later to give it the full justice it deserves.

Winter Bug Buster

2008-12-28T19:37:00.000-08:00

Tangy Leek and Ginger Soup

The perfect soup on a cold winter day!

-2 medium leeks, washed and sliced
-2 Tbsp of butter, or Ghee or good olive oil
-2 garlic cloves peeled and crushed
-2 potatoes, peeled and diced
-1 container of chicken stock, or vegetable stock
-1 Tbsp grated ginger and it's juice
-1/2 cup of cream, or to taste
-White wine to deglaze (optional)
-Salt & pepper

Melt the butter and gently saute the leeks until soft, add the garlic and cook about 30 seconds. Deglaze your pot with some white wine and let it evaporate by more the half (optional, if you have not wine, skip this part). Add the potato and stock. Bring to a boil and simmer for about 10 minutes or until potatoes are tender. Remove from stove and add ginger plus the juice, then the cream. Puree through blender, food processor or hand held blender (the best). Reheat gently without boiling and add salt or pepper to taste.

MMMMmmmmm Christmas Baking

2008-12-28T12:34:00.000-08:00

)

SUPER DUPER SPECIAL DONUTS!!

My favorite part of Christmas is all the baking and eating of course. And coming into a new family usually means new recipes :-) This one is a keeper! Apparently this is a "secret family recipe" and should not be shared at all cost.. Well, as my mom would say (she was a marvelous cook); "recipes are meant to be shared". In my book, someone asking for your "secret" recipe, is the best form of flattery there is.

SOOOOOO, my friends, if you have a few hours to kill and you love donuts, email me and I will be glad to give you the instructions heeheehee.

FYI; they freeze well, however are best eaten right out of the Fryer!

Fountain of youth....

2008-12-28T08:22:00.000-08:00

This is one of the occasions where Friskie's cuteness comes out. He has been doing this trick for years now. Not sure how he learned....He somehow prefers fresh water from the tap as opposed to his own bowl. He will sit patiently in the tub, focusing all his mental abilities on willing that water to flow out.When the tap is turned on its like he is amazed that he has this mind over matter power. He will carefully position himself a few inches from the trickle of water and lick it until his tank is full. Keep in mind, he has been doing this for about 14 years, but every time seems like a miracle to him...

Christmas Kitty

2008-12-11T20:07:00.000-08:00

Guess who's gettin' some Sephora for X-mas????

Snow...more Snow

2008-12-10T18:54:00.000-08:00

Well, here we go again... I have to admit that it is pretty and does put me in the Christmas mood. Note the evil cat in the window, laughing at the stupid freezing people shoveling outside.... I want to be a cat in my next life.

Danglin Kitty

2008-11-26T07:04:00.000-08:00

Late the other night Friskie climbed into our bed to sleep. He has his own bed, in the other room, but tries to sneak into ours late at night when we're sleeping. Now the reason we don't let him sleep with us is that he is a big hairy cat that drags around half the yard in his fur and leaves half of it wherever he makes a pit stop. When he jumps onto the bed I hear him. Its kind of like someone dropping a bag of potatoes at your feet. I'll pick him up and he'll cackle and grunt in protest while I carry him back to his room.

So the other night was no different until I went to lay him down. The fat bugger wouldn't let go. He had draped his paws over my shoulder and hooked his claws into my t-shirt. As I bent over he slid out of my arms except for one paw. The back of my shirt went up and over my head and he dangled there.... all 18 lbs of him.. Now he was pissed and started squirming and twisting attempting to free himself. I was blind and any attempt I made to try and grab that stuck paw was met with a swipe from the free one. His weight had my shirt twisted around my head so I couldn't get it off. I was bent over keeping him as far from me as possible...kind of like a cat pendulum. So we kind of just hung there for a few seconds while he got more and more agitated. The embarrassment of yelling and waking up my better half, outweighed exercising that option. He was now on the verge of doing some serious damage. I swung my body towards his bed and pinned him down, one hand grasping his free paw. I reached around the back of my head and grabbed the other paw hoping to pull it loose. No dice. It wouldn't let go and now his back legs were attempting an appendectomy on me. We kind of wrestled for a few tense seconds until the paw popped loose. I held him down for the five count and walked back to bed feeling like Hulk Hogan on a good night. Damage report: a few scratches and a t-shirt that now looks like it was worn by the fat lady at a circus.

THE Hello Kitty cake

2008-11-24T07:32:00.000-08:00

...Again, I always bite more then I can chew! But oh, the results were so worth it! I wanted to make a very special cake for my step-daughter's 14th B-day. She loves Hello Kitty, and I must admit, the thing is cute in its own way. This was my first attempt at a decorated birthday cake and I took this project seriously, it HAD to be perfect. So, here I am driving for 1hr in a snow storm in rush hour to this cake decorating store. After paying for my supplies, I came to the conclusion that ordering the cake might have been the cheapest and easiest route...

I made the icing from scratch with loads of butter and icing sugar. The Cake store lady made me purchase icing whitening. It is suppose to make your butter cream bright white. Well, being the skeptic that I am, I decided to test it a small batch of my butter cream. It turned the icing NAVY BLUE!! At this point, the birthday party guess had started to arrive.. I decided to use the icing as is with a piping bag equiped with a small star. If you click on the picture, you will see the details. At the end, I could no longer feel my wrists and fingers from squeezing the pipping bag.

The result was fabulous, I think anyway. Upon presenting the cake to birthday girl, I was rewarded with the biggest smile and hug ever... all the pain & trouble vanished instantly!

Murray Street Bistro

2008-11-16T07:42:00.000-08:00

For weeks now, we have been dying to try Murray street, but life got in the way...ya know.

So finally, on Saturday night, 2 hrs after my plane landed from Toronto, we went with my future sister in law and her new hubby. Well, as tired as I was, it was one of the best meals in a long time. My fiancé ordered the poutine, and I knew how good it was by the way he was looking at me and holding on to that bowl. Just like a dog and his bone. I did manage to sneak in a bite when he was not looking, and Oh Boy! Party in my mouth.

Poutine 11$ Shredded duck confit, 3 year old Balderson cheddar, hand cut spätzle, roast duck gravy add ‘tongue & cheek’ grass fed beef chili

As a small plate, I had something called Angels on horseback. It was sort of a round crepe like dish, with a cheese I cannot remember, and smoked bacon as a topping. It was heavenly delicious.

This restaurant is known for their Charcuterie. For 25$ you can choose 3 meats & 2 cheeses or vice versa. Below is a list of the items all 4 of us chose:

Smoked Ostrich 8$
Wild Boar Ham (Maison Gibier) 7$
Duck liver mousse (in-house) 8$
Cendre de Lune (Warwick, Quebec) 8$
Sauvagine (cow) (Portneuf, Quebec) 7$
Pine River 7yr Cheddar (cow) (Bruce County, ON) 7$
Ciel de Charlevoix (raw/cow) (La Maison Affinage, Quebec) 9$

Everything was divine, especially the little crostinis that comes in the cutest brown bag. We asked for refills 4 times.. Oink Oink.

I would order the Pine River cheddar again and again.. The wild boar ham, tasted like ham I found, nothing out of this world. The duck liver mousse, is a different story, it comes in a small crock pot and is simply the best I ever had. The waiter even brought my fiancé a small spoon to get to the bottom of it all!

Our dinner companions both ordered the Fish "n" chip. Yes 1 chip, but a big one! The fish was fresh and perfectly pan fried. It also comes with a homemade ketchup, that is very typical among Quebecois. It is also sometimes called chow chow.

Fish ‘n’ Chip 25$ Pan roast Whalesbone sustainable catch, the Vandenberg’s Superior potato fry, in-house pickle mayo, Spiccoli’s field tomato ‘ketchup’

The wine......we ordered 5oz. Glasses, was not in the mood for a bottle and didn't want to be limited to just 1 wine that evening:

Cabernet Franc 11$
Thirty Three Vines, P.E.C. ON

I recommend it, I am somewhat of a wine snob, and truly enjoyed this wine, 2 glasses of it actually.

Zinfandel 9$
Pedroncelli, Sonoma County, CA

Nothing memorable, but still very good.

We all ordered deserts, they were all finger licking good! Especially the chocolate pudding with rock salt! Yumm.

The clueless cat...& the deck

2008-11-10T12:40:00.001-08:00

The cat is Friskie. A large 18 pounder, mature... immature..14 year old Main Coon.One would think that a kitty this big and old is in the prime of his life. A seasoned hunter capable of stealthily stalking any prey and dispatching it with one swipe of his fat paw.
Friskie for some reason however retired from this profession many years ago and took up eating and sleeping as his main interests.

He still goes out and makes the occasional attempt to nab a squirrel or bird but he gallops like a camel and makes no attempt to sneak up on his target... as if he was wearing some type of cloaking device rendering him invisible. The squirrels and birds sit above his head, chatter and chirp their insults, literally laughing at his technique.

There's another problem. Friskie has no sense of where he is going... let alone where he's been.

We have a pool in the yard surrounded by a deck which is completely sealed to ground level. There is about 18 inches of clearance underneath between the deck and the ground. Just enough for a fat tabby to fit in.

Friskie has found an entrance into this space and I'll be damned if I can figure out where he is getting in. He gets in alright but can't retrace his steps to get out. He sits their meowing pitifully for help until we open the skimmer access trap and lure him out. I have left the trap open for him and he still cannot figure out to make his way to the trap door.

It's been three episodes of "Lost Friskie" and counting.You would think that after nine hours of sitting in the dark he would have learned his lesson or established some sort of familiarity with this area. I can just see all the local critter inhabitants laughing amongst themselves.."Hey its that dumb cat again...what a maroon !)

To get him out requires all sorts of cooing and baby talk..,usually in the middle of the night wearing our best reindeer pajamas and rubber rain boots. Eventually I have to climb down amongst the worms and woodbugs and guide him out.

It's a good thing Friskies positive traits outweigh his negatives. He's a big fat lovable lug who loves being petted and scratched plus his daily antics keep us laughing and amused.

My New Toy

2008-11-06T17:53:00.001-08:00

....To alleviate the pain of loosing my favorite car, I decided to do some well deserved retail therapy. Oh Costco..How I love Thee. I treated myself to a Roomba iRobot. This thing is the best thing since sliced bread. It is the most beautiful and intelligent invention man has ever created. I am in L-O-V-E with this thing. For those of you who don't know, it is a robot vacuum cleaner. You press a button, it makes the cutest little sound and then goes about cleaning the whole house. Now, I have always been weary of these types of gadgets, and I am not one to splurge on high tech stuff. But this is worth every penny and more, it is almost like having a personal maid. Dog and cat hair is history!!! I could watch the thing for hours, its almost mesmerizing, it slows down when it senses a wall or obstacle, it does not miss one particle of dust. I swear to God this thing has a brain, now if it could only come with an attachable dildo, it would be PERFECT....

Death of a car

2008-11-03T08:19:00.000-08:00

This morning I had the somber task of calling scrap yards to find out if they would accept my car. I have now come to a point where I don't have the financial means to repair the old girl... By the second phone call, I am biting the inside of my cheek to prevent myself from bawling my eyes out (I am at work and cannot be seen crying, it would be a sign of weakness, plus I am blond, so have to double prove myself all the time) Anywhoo, my Car was my pride and joy, it drove like a caddie, looked like a Jag and felt like an old pair of comfy slippers.

I wonder why we get so attached to inanimate objects. Maybe because they almost become an extension of ourselves, part of 'us', entwined in our psyche...Maybe because cars go through your life with you, wherever that may take you.. It could also be the fact that 10 years ago I was just out of University, and could NOT afford a car of that calibre, but fooled myself in believing I could and ended up working 2 jobs... Whatever the reason is, at this present moment I feel the same way I felt when I had to take my beloved cat to the vet to put her to sleep. OK, now I'm crying! I have this mental picture of my beautiful car at the scrap yard being crushed and forming a tower with all those ugly rusty cars! I just hope she ends up sandwiched between 2 Beemers, and not some cheap Firefly, it deserves at least that!

Goodbye Betsy! It was a glorious 10 years!
August 14th,1999 - November 3rd, 2008