Tag archive for cooking

I don’t often spend much time regaling you with tales of recipe missteps. It seems like there is not much of a story there, only small oven fires. Of course I do have my fair share of disappointments, recipes that leave me with a pot of something that turns into leftovers for days. I’d rather forget some of those forays. But the truth is, part of the adventure of cooking is that it leads us down some unexpected paths.

The interesting thing about working on a food blog is that I get to be pretty adventurous with my cooking. There are not many meals in constant rotation at our house. Sure, we have our favorites, but more often than not, I am trying out some new recipe in hopes that I might happen upon something pretty or tasty enough to share with you here.

My fridge door is in constant flux with my most recent obsessions. I jostle for magnets and space with my son’s artwork – recipes and paintings side by side in the kitchen. There is a little counter, just the right size to catch the clutter, including a stack of cookbooks that I have been referencing and magazines I’m still reading.

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Whether it is my favorite magazine, a menu ingredient I just can’t shake or Instagram, I am always gathering ideas. Recently, a passing conversation on moonpies inspired a taste-off event – I baked up a batch to compare them to the standard convenience store staple. Goodness, they were delicious. And if you are really patient, I might even share them with you here one day.

Not so long ago, there was a foot of snow outside and it was Valentine’s day. I decided that I needed to bake a cake. With the chill of winter all around me, citrus sounded so good. I wanted something easy – the kind of cake you stir together before dinner without pulling out a mixer and dirtying a stack of bowls. It smelled heavenly in the oven, filling the kitchen with citrusy wafts. And since we were celebrating, I topped it off with a swirl of cream cheese frosting. In the end, it just didn’t up being all I had hoped it would be. As pretty as it looked, I feel like I would have to tweak the recipe before I would be happy sharing it here with you.

Until then, I’ll keep cooking.

I’ve been making hummus most every weekend since Christmas. It started out innocently enough with a little extra time at home around the holiday and this wish to cook more recipes from my growing cookbook collection. I settled on Jerusalem because it was already out for the amazing chocolate krantz cake that I made for our Christmas morning breakfast. (You can see how it turned out here and here.) A few page turns later, I was planning out a feast with more dishes than we could handle.

Wintertime is my favorite time to immerse myself in cooking projects. On a cold grey day, a warm kitchen seems like the perfect antidote to winter. In years past, I have pursued handmade breads, coaxed from bubbling starters. Sprouting greens and fermenting vegetables have also kept me busy through the winter months. But this year, cooking through the delicious recipes from Jerusalem seems to be my project.

As it seems to go around here, Sunday finds me in the kitchen with at least two too many recipes on the go. We’ve had meatballs, spiked with pinenuts and a tahini sauce, every rice dish listed, from the Iranian preparation, flecked with herbs, barberries and pistachios, to the rice and pasta recipe which won Blaise over. My fridge is well stocked with Persian cucumbers, parsley and mint for all manner of chopped salads. And I’ve become comfortable enough with the yogurt and tahini sauces that I strike out on my own, depending on my mood.

But no matter what I am making, I always set out a bowl of chickpeas to soak overnight. The recipe for basic hummus was an instant hit. This is not the hummus that I’ve grown accustom to at the grocery stores. This version is so creamy and smooth with just the right amount of fresh lemon juice to perk up the flavors. And when the hummus is freshly made, there is nothing quite like it.

We’ve been adding hummus and warm pita to our weekend snack bar, pairing it with fresh salad for a light lunch or serving a dollop of it alongside roasted cauliflower. We haven’t gone wrong so far. I hope you’ll give it a try

Hummus

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Adapted from Jerusalem

1 ¼ cups dried chickpeas
1 tsp baking soda
¾ cup tahini paste
6 tbsp fresh squeezed lemon juice
6 ½ tbsp ice-cold water
Salt, to taste

The night before, place the chickpeas in a large bowl and cover them with plenty of water. Be generous with the water.

The next day, drain the chickpeas and place in a medium saucepan, along with the baking soda and plenty of water. Bring to a boil and continue to cook at a medium-high setting. Skim off any foam or skins that float to the surface. Cooking time for the chickpeas will vary depending on the variety, freshness and soaking time. Start checking for doneness around 20 minutes, they should be quite tender and crushed easily between your fingers.

Once done, drain the chickpeas and rinse away any skins that remain. Place in a food processor and mix until a thick paste forms. With the machine still running, add the tahini, lemon juice and about 1 ½ teaspoons of salt. Slowly add in the ice water and continue mixing for about 5 minutes. Taste and adjust any flavors to your preference.

Transfer the hummus to a serving bowl and allow to rest for about 30 minutes before serving, covered with plastic wrap. Refrigerate any unused hummus and bring to room temperature before serving. Keeps well for about three days.

For me, the best gatherings happen in the kitchen—food preparation in full swing, maybe a little snack or something to sip on, all the while chatting with friends or family. The meal comes together at a leisurely place, but the time spent preparing and enjoying it together is the event itself. These are the cooking moments that I hang some of my best food memories around.

One of my favorite “cooking as the event” moments happened in Paris with my sister. Since when does an evening cooking dinner in a tiny rented kitchen upstage an afternoon wandering the avenues of Paris, right? It was years ago, but I still remember the deep pleasure of shopping for our dinner items at the market, deciding what suited our mood for the evening, then negotiating with the market vendor on the exact specimens, according to our estimated meal time. Hauling our supplies up flights and flights of stairs to our apartment, deciding to while away the chilly evening hours in the kitchen. At some point, the hot steam coming from the pots bubbling on the stove fills up the tiny space forces us to throw open the window to the narrow courtyard that our building wraps around. Outside we hear the clatter and bustle of dinner coming together for everyone else in our building and we feel at ease.

Of course, not every meal is a magical Parisian memory. Most often, I enjoy the company of friends and family in my own kitchen where we partake in the age-old ritual of preparing and sharing a meal. It’s likely not a fancy meal, but nourishing and prepared with care—the very acts of chopping and dicing friendship at its best. And in these dark days of winter, it is something to look forward to. So in that celebratory spirit, I created this cocktail to share.

Meyer lemons are a seasonal favorite of mine—but hording fresh fruit is only advisable when there is a good use for it in sight. This cocktail proves to be a delicious way to highlight the sweet and pronounced flavor of the lemon.

Meyer’s Refresher

Serves 2
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3 oz. Meyer lemon juice
3 oz. gin
4 dashes grapefruit bitters
Scant 2 teaspoons rosemary simple syrup, recipe follows
Sparkling wine or cava, to finish

Combine all ingredients and shake over ice. Pour into two small glasses, add ice and top with sparkling wine. Garnish with a slice of Meyer lemon.

Rosemary Syrup

Makes 1 cup

1 cup white sugar
1 cup water
1 cup fresh rosemary sprigs
peel of one Meyer lemon

Combine water and sugar in a small sauce pan and bring to a boil. Allow to boil for about 5 minutes, until all of the sugar is dissolved. Add in the rosemary and lemon peel and stir to incorporate. Remove from heat and let steep for at least 30 minutes to 1 hour. Remove peel and rosemary and store in the fridge.

You’ve seen those kits for homemade cheese, right? You buy the little box and make yourself some cheese? They have a few variations on these, I’m pretty sure I saw a mushroom kit as well as a few other fun options. Well, if you’ve been thinking about taking the plunge, I’ve got the perfect starter recipe for you today. Let me introduce you to paneer cheese, a mild Indian fresh cheese that you can make and eat in a couple of hours. It might be a gateway drug, I don’t know, but I’ve always had a taste for it that leaves me skimming the menus at Indian restaurants looking for the paneer.

At this time of year, I always seem to find myself with a myriad of ambitious ideas, “I’m going to do this, try this and cook this…” etc., etc. But this is one of those great ideas that you can tackle pretty easily. See, this cheese is simple. Chances are, you already have everything you need to make this cheese. All you need is about an hour or less of working time and the magic of cheese making could be all yours.

I often find myself thinking about Indian dishes in the winter. Something about the warm and spicy flavors always feels most satisfying to me during cooler weather. It’s also a pretty convenient time to try your hand at cheese making. I know you really don’t want to be outside right now, especially if you live in my part of the world. So a warm bowl of spicy vegetables with fresh cheese might be just what you need.

I count myself lucky to have spent time around several great home cooks who had a passion for Indian food and sharing the experience. It’s given me more than a passing interest in Indian food. But one of the most mouth-watering experiences I’ve ever had was at Rangoli in Vancouver. It is a casual Indian restaurant and they have this delicious mushroom and cream dish that I still dream about. Their plates have great combinations of flavors and textures and their starters are too good to be true—yes, I’m looking at you, cassava fries. So, when my sister, Tina, bought me Vikram Vij’s cookbook from his restaurants, I was understandably delighted. But she even outdid herself by buying me a spice box, full of all of the specialty ingredients listed in the book. Genius, I’m telling you!

Notes: I love the flavors of this dish with some plain white basmati rice. The vegetables have plenty of salt, so keep that in mind as you taste this dish. Once cooked, the salt balances out nicely with the mild cheese and some unsalted rice. Most of the spices in this dish are likely already in your pantry, and if you find yourself missing the asafoetida called for in this recipe, you can leave it out. It is also readily available online and is a good addition to your spice rack if you cook many Indian dishes. And while I’m suggesting that you make your own paneer, it can also be found in plenty of well-stocked grocery stores. 

Brussels Sprouts with Red Pepper and Paneer

Adapted from Vikram Vij’s cookbook

2/3 cup raw unsalted cashews
1/2 cup canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon asafoetida
1 tablespoon cumin seeds
1 teaspoon turmeric
2 1/2 teaspoons salt
1/2 teaspoon ground cayenne pepper
12 oz Brussels sprouts, trimmed
1 large tomato, finely chopped, about 1 cup
1 large red bell pepper, cut into 1/2 pieces
3/4 cup finely chopped cilantro
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Preheat the oven to 375º. Place the cashews on a rimmed baking sheet and bake for about 3 minutes. Stir the cashews thoroughly so they do not scorch and bake for about another 3 minutes until golden. Remove from heat and allow to cool.

Wash and trim the Brussels sprouts, cutting them into quarters length-wise. Prepare the tomato and bell pepper, chopping and setting aside.

In a large, shallow pan, heat the oil over a medium-high heat until the oil shimmers. Add the brown mustard seeds and cook until you hear the first seeds popping, about one minute. Quickly sprinkle the asafoetida and cumin seeds in the pan and continue cooking about 30 seconds more. Turn heat down to medium, add turmeric, salt and cayenne pepper, stirring well and cooking about another minute. Be careful not to burn the seeds.

Add in the tomatoes and Brussels sprouts and stir well to coat. Cover with a lid and cook for five minutes, stirring occasionally. Add in the red peppers about cook for another two to three minutes, until the vegetables are just beginning to get tender. Remove from heat.

Just before serving, stir in the cilantro and paneer and top with the cashews.

Paneer

Also adapted from Vikram Vij’s cookbook

Makes about 1 1/2 pounds

1/4 cup water
1 gallon whole milk
1 1/2 teaspoon sugar
1/2 cup white vinegar
Cheese cloth

Pour water into a large, heavy bottom pan. Slowly add in milk and sugar. Turn heat to medium-high and heat milk to a boil, stirring frequently. Since the milk can scorch quickly during this process, don’t leave it for long without stirring. Depending on your heat, this can take between 15 to 30 minutes. Once the milk is about to boil, quickly remove from heat and add vinegar. Allow milk to sit for about 5 minutes while the solids separate from the liquid.

Line a large colander or strainer with three layers of cheese cloth. Place the strainer in the sink and carefully spoon in the milk solids. Leave the paneer to sit in the sieve for about 5 to 10 minutes so it drains completely. Carefully gather up the edges of the cheese cloth and tie them together nice and snug to seal the cheese inside.

Place the paneer on a large clean plate. Fill a large heavy pot with water (I like to use the one I cooked with as it soaks) and place on top of the paneer to flatten it. Allow it to sit like this for about one hour.

The paneer can be used right away or will keep in the fridge for about four days.

Sometimes it seems like December gets all of the attention. Friends, holiday gatherings, traditions and delicious food. Once January rolls around, we might be resolute and hopeful facing the new year, but the same little incentives to get through another month of winter just aren’t there. So, this month I have a mission—make January a little more exciting. I’m going to try to fit in some of the cooking, get-togethers and activities that just didn’t make it into my pre-holiday schedule. And no, this doesn’t fall into the new year resolutions category. I’m just trying to brightening up a grey month. Maybe in February I’ll go back into hibernation mode!

Usually, when it comes to things like taking down the Christmas tree or other decorations, I’m a bit wistful. I’d like to see some of those bits of color and sparkle a little longer in the midst of winter. In the past, I’ve been pretty resourceful about turning Christmas decorations into a bright Valentine theme! But this year, I was ready to clean up and move on. It just seems to have been that kind of year for me. And since I’ve tidied things up and we won’t be tracking pine needles around the house anymore, maybe it won’t be such a bad idea to invite friends over to share a meal.

Getting back to new year resolutions, it seems that everyone has some kind of food resolution to start off the year. But it seems like most of those goals could be grouped into a wish to eat more healthy. Which is exactly what makes it a little easier to plan out a meal at this time of year. Make it a one-bowl meal with a pot of healthful and filling soup (maybe something a little bit like this or this), toss together a salad and dinner is served. And better still, make the soup in advance so a little reheating is all that’s needed. Dinner on a weeknight is now a possibility!

But to keep things fun, I still like to include an appetizer—something to whet the appetite and keep people happy while the last bit of dinner prep comes together. Or this could be an after-dinner cheese course as a sweet way to wrap up a meal. And really, there isn’t much room to go wrong with a cheese plate. This recipe idea is simple and lets guests build their snacks to their specific taste.

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Roasted grapes

1 to 1 ½ pounds grapes, preferable a red or deeply colored seedless variety
Fresh herbs, I used thyme and chopped rosemary
Olive oil
Salt and fresh pepper

Preheat oven to 425°.

Rinse and sort grapes carefully, looking for any blemishes or soft fruit. Remove a portion of the grapes from their stems, but keep one nice cluster together for a pretty presentation. Place all of the grapes on a large, rimmed baking sheet. Generously cover the grapes with olive oil, sprinkle with fresh herbs and finish with a sprinkle of salt and freshly ground black pepper.

Roast grapes for about 10 minutes, stirring occasionally. The fruit will begin to caramelize, leaving a lovely grape-y syrup in the pan. Once grapes begin to soften, remove from oven. Arrange the large cluster of grapes on a platter and surround with the individual fruit. Serve warm or at room temperature.

Since cooking is a form of relaxation for me, not just a quick preparation in order to eat and go, I like to make the most of the time I spend in the kitchen. Oh, you might know the type—you may even have your own collection of favorite pans or knives that makes your cooking experience just that much better. So I know I’m not alone on my wish for particular things in the kitchen.

I am not sure what it says about me or my attention span, but when I’m in the kitchen, I usually have something to listen to. Sometimes it is a podcast (I still have this dream of speaking French, you see) but most of the time, it is music. Sometimes loud, other times a degree above a whisper. And while I am often OK just letting the internet radio come up with a random selection of tunes for me, I do like a good playlist. With the seasons changing and happy afternoons spent in the kitchen, I needed some muscial accompaniment. I thought you might, too, so I’m sharing it with you.

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I come from a family of people who linger. I don’t need to share all of the details, but there is this epic story of my dad sipping a latte all the way from Vancouver proper up to Whistler. It is a bit of a drive and most people would have finished the drink in the walk between the coffee shop and the car. And while I won’t be found sipping up the last drops of coffee from my cup hours later, I’ll likely be lingering too long over something else.

One of my favorite places to linger has to be the kitchen. I know some people feel like the kitchen houses the equipment needed to prep a meal and once that is done, get out! At my house, the kitchen seems to be the focal point of the whole house. Throughout the day, many hours are spent in this room—we wake up there with cups of warm coffee and wrap up the evening there too, trying to fit in bits of conversation over the happy sounds of the boy playing close by. And when we’re enjoying a relaxing meal, it seems like the perfect time to bring out the artichokes.

Artichokes are really in season two times a year—spring and then again in the fall. Of course, these days it seems like one can find artichokes no matter what time of year. But I like finding them in season for better selection and price. More artichoke meals for my dollar, you know?

Don’t be fooled into thinking that bigger is always better. With artichokes, one must consider the pot size needed to cook these beauties. If the artichoke gets too big, it might almost require its own pot for cooking, which is not great when you are cooking for friends! And speaking of friends, that is where this recipe comes from.

For the better part of my life, artichokes have always been cooked in a pot of boiling water. It works well, but plan accordingly because it can take a while to cook a pot of artichokes. Then, a few years back, I stumbled over the idea of roasting artichokes. It might take even longer than the boiling routing, but the flavor that builds up is amazing. And talk about simple, just slide the pot into oven and wait for an hour or two.

But what about that day when you decide to make artichokes for lunch with friends? It’s a great idea, sitting around the table chatting and pulling leaves off of piles of artichokes. In that case, you’d better have a plan up your sleeve. And what’s where this gem of a recipe comes in. Feed a few or a crowd, this tasty preparation is sure to be a hit.

My “recipe” is a little loose because it is dependant on how many are eating, the size of the artichokes and what else will be served with the meal. With the large artichokes that are in season now, I usually plan on half an artichoke per person. It leaves room to serve a few other dishes alongside it. And don’t even think about substituting the butter out for olive oil or anything else. The browned butter that results is so very important to the flavor that developes in this dish.
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Braised artichokes

Artichokes, washed and trimmed

Butter

Chicken broth

White wine, optional

Fresh herbs, optional (I used a few sprigs of thyme, sage, rosemary and fennel)

To prepare the artichokes, slice in half, starting with the stem first. The artichokes will begin to darken as soon as they are cut, so work with one artichoke at a time. Scoop out the choke and some of the smallest leaves.

In a large pan, melt a generous pat of butter over medium-high heat and add the artichokes, cut side down. Allow to cook until beautifully golden and fragrant, about seven to 10 minutes. Don’t hesitate to add a little more butter if the pan looks dry. Add enough broth and wine, if using, to cover the bottom of the pan to about ½-inch deep. Nestle the herbs in the pan. Bring the liquid to a boil, then turn the heat down to medium and cover with a lid.

Allow to cook for about 20 minutes, checking to ensure there is enough cooking liquid at about the 10-minute mark. If not, add a little more liquid. Check for doneness by poking the heart with a knife, very gently of course! The knife should go in easily, much like a properly cooked potato.

Remove from heat and serve immediately. Garnish with dipping sauces as desired.

When I turned on my phone the other day and it said “September 1”, I was pretty sure there had been a mistake. Some silly data mix-up that was feeding my phone nonsense information. Turns out it is true—September is here to stay, it seems. Where has the year gone! And let me add that there is nothing wrong with September, I think it is likely my favorite month of the year. There are so many good things packed into this month. Some of my favorite people have birthdays in September. The cooling temperatures along with the beautiful light make it a great time of year to be outside. And it is also a prime month for travel, especially when it is a non-stop flight to Paris. Sigh…

It certainly does not hurt to welcome in a new month with a long weekend. Since I am a bit of a list maker, I had a few goals that I wanted to get to over the weekend. I didn’t bother with trivial cleaning and ordering tasks. I had big plans, like picking out a birthday cake recipe for the birthday boy. He’ll be three years old this week! After a few discussions, I think he has finally made up his mind on a chocolate cake. I still feel like I can take a few creative licenses with his cake, so I think we’ll be going with some kind of chocolate layer cake. I did do a wee bit of organizing as I cleaned out his shoe box though, so we could share with friends. The collection of those shoes is making me a bit nostalgic.

I’ve also been working on a little bit of late summer preserving. I don’t get too carried away like I have in years past, but I can’t help but think I’m doing my family a bit of a favor with a few jars of beautiful peaches (my first effort on my own). They are joining the apricots that I already stashed away and will soon be followed by a whole lot of tomatoes, which are easily my favorite fall preserve. So perfect for winter soups, baked beans or some of the best sauces anyone could ask for.
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The other thing that has been most welcome around here is a Mexican-inspired meal. A month of so ago, Saveur sent out their Mexico issue. I would tell you I’ve been cooking my way through it, but that wouldn’t be quite accurate. I got stuck on a few dishes, especially the recipe for sopa seca. This may not be the dish that speaks the loudest of all that is Mexican cuisine, but it is delicious. I’ve been making it once a week! Just go easy on the chipotle peppers!

And while September might be here, this picnic season is far from over. September has room for some of the best picnicking weather anyone could ask for. We’ve been trying to fit in a picnic dinner most weeks. The unexpected surprise of a portable dinner with not much clean up (bonus!) is something that cannot be overlooked in the last days of summer. Mark Bittman’s recent article highlighting the four main food groups in his picnic basket inspired me to be a little more thoughtful of my approach. With great organization comes plenty of room for creativity. So pack up a picnic and get out there!

No that title isn’t cheesy! I can’t believe you would even think that. Anyway, on to more important things. Apparently when you are feeling stress or anxiety your brain likes to make you think that you should clean and/or organize everything that surrounds you. I guess I must be experiencing some sort of stress or something because for the last few days this is exactly how I have been feeling. To be fair, I’m not really sure if my need to clean has been brought on by stress or just the fact that there seems to be a layer of stuff about two years deep shoved into every nook and cranny of this house.

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However, sometimes detailed cleaning just isn’t in the cards and that is when I like to distract my brain with detailed orientated cooking project! Salad rolls were my weapon of choice this time. Prior to this fun filled evening of slicing, dicing, washing, chopping, soaking and folding, I had never ventured into the world of salad rolls. To be honest, I have no idea why I love salad rolls. I could eat them for breakfast lunch and dinner! Well that might be pushing it a little. But the fact remains that this was a first for me and I would highly recommend that you give them a try. So if you to are finding yourself feeling stressed out and in need something to take you mind off all the things that you should be doing head on over to www.thekitchn.com and make yourself some of these fine salad rolls.

When it comes to camping there really are only two, maybe three things that I want to do while I’m out in the woods. First build a campfire, then spend a couple of sunny afternoons floating on the lake and perhaps most importantly, eat some good food.

The fun and the challenge of camping food is the restrictions that go hand in hand with camping and cooking. There are space constraints, I always need to have my floaty, three or more pairs of shoes and of course a plethora of outfit changes just in case the weather goes south, so there isn’t a lot of room for extra cooking supplies. Refrigeration issues is another big concern and of course there is ease of preparation to think about. Great camping food all comes down to being creative within these restrictions and of course not straying to far from the classic comfort food camping dishes that we all love.

When we go camping with our group of friends we have a few food items that are always on the menu. The big hit is actually a breakfast item that we call B’s McB’s. I’m fairly certain that last year these guys were sporting a different name and likely the year before that another name but the recipe always remains the same.

B’s McB’s are a nod to the traditional Egg McMuffin, the hand-held breakfast of champions. Well the whole champion thing may be a bit of an exaggeration. What makes these guys a great breakfast choice is that they are easy to make and can easily feed both a large or small group of hungry campers.

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Makes six
6 Eggs
6 English Muffins
6  slices Canadian back bacon
Mayo
Cheddar Cheese sliced
1/4 cup Dried Cranberries
Butter or oil for cooking

Bring a cast iron pan to medium heat over camp stove. Depending on how many sandwiches you are making you may find it easiest to work in batches cooking an even number of eggs and bacon in the pan at once. The goal is to have one sunny side up egg and one slice of bacon for each sandwich. Melt a little butter into your pan and begin cooking the bacon and eggs. While they are cooking slice the cheese and toast the english muffins either over the fire or your grill.

When we go camping each person is in charge of putting their own sandwich together and in doing so we all make our own a little differently. This is how I roll. Split the muffin in half, top one half with a couple of slices of cheese and the other with mayo and a few dried cranberries. Top the cheese side of the muffin with a sunny side up egg (this makes the cheese melt) and the other side with a slice of bacon. Slap those two suckers together and dig in!

*Caution: messy eaters often find themselves in need of a quick dip in the lake to clean off  if they aren’t careful.