Thursday, March 31, 2011
Tuesday, March 29, 2011
Friday, March 25, 2011
Recipe for Sablés:
1 cup unsalted butter at room temp
½ cup sugar
½ tsp salt
zest of 1 lemon
2 egg yolks
2 cups AP flour
egg wash ( egg white and a little water combined for brushing on)
coarse or raw sugar for sprinkling
1. Beat the butter till smooth with an electric mixer. Add in the sugar, salt and zest. Continue beating till the mixture is combined. Then add in the egg yolks and continue beating.
2. On low speed, add in the flour a little at a time till it is incorporated . Scrape the mixture out. Divide into 2 parts and roll into logs wrapped tightly with plastic wrap.
3. Refrigerate overnight or until the dough is firm. If it is to be frozen, place tightly wrapped dough into Ziploc bags. ( thaw in refrigerator overnight before use)
4. Preheat oven to 350°F. Brush the dough with the egg wash and sprinkle generously with the sugar. Slice into 1/2 inch widths and place on a parchment lined cookie sheet. Bake for about 15 minutes or until golden at the edges of the cookies. Cool slightly before removing from the baking sheet.
Sunday, March 20, 2011
Recipe for Pizza dough:
2 cups AP flour
1 heaped tsp active dry yeast
1 tbsp warm water
1/4 tsp sugar
2 tbsp olive oil
1/2 cup water or as needed
1/4 tsp salt
1. Mix the yeast, water and sugar and leave in a warm spot to bubble up.
2. Combine the flour with the yeast mixture, salt and the oil and mix together, adding in the water gradually until the dough is soft and pliant. Rub with a few drops of olive oil and place in a bowl covered with plastic wrap till it doubles in size. Punch the dough down, wrap and leave to rise again.
3. Cut the dough into 4 parts and roll out to the desired thinness.
4. Place the rolled out dough onto greased baking sheets and spread with the toppings. Bake at 350°F for 20 minutes or until the edges are golden and crisp.
#1. Grape tomatoes sliced, mozzarella, grated Romano, sea salt, pepper, drizzle of olive oil
#2. Basil pesto, grated Parmesan, Swiss cheese slices, sun dried tomato, baby spinach leaves, salt and pepper
#3. Spaghetti sauce, mozzarella, sliced peppers, basil leaves, sliced olives, salt and pepper
#4. Spaghetti sauce, sliced red onion, mushrooms, grape tomatoes, Swiss cheese slices, grated Parmesan, salt and pepper.
Monday, March 14, 2011
The menu was interesting, each description headed up by cheesy adjectives like " scrumptious" and " delicious ", but overall it was quite extensive and featured primarily North Indian dishes with a Vindaloo thrown in for good measure. I left the girls to do the ordering since they know enough about Indian food to handle it and they did pretty well. The appetizers were the best part of the meal starting with the vegetarian samosa which came with a very well made Chole( chick peas) and Tandoori Paneer in a hot and spicy sauce accompanied by mixed greens in a light dressing.
The Naans were hot, as was the saffron rice. The entrees were Sag Lamb ( read goat in a spinach sauce) Rogan Josh ( again goat in a spicy curry )and Chicken tikka in a creamy sauce. The food was fresh and well seasoned and the waitstaff polite. It was money well spent and if were to be asked for an Indian Restaurant recommendation I would not hesitate to point them in the direction of Indie Blue.
Tuesday, March 8, 2011
Burritos, the quintessential Mexican fast food always make dinner time exciting with an array of fillings to pick and choose from. Not to be confused with a taco, a Burrito is made with a large flour tortilla filled with rice, beans, shredded lettuce, chicken/beef, salsa, sour cream, grilled corn, sauteed onion, red peppers, grilled jalapenos and much more. To change it up, I sometimes use grilled shrimp, a cilantro pesto, Cotija cheese and pinto beans. What you put in it can be entirely based on personal preferences, which makes it versatile and fun. It's a great way to feed large groups of people- everybody makes their own so you can't go wrong. Sides of guacamole, sour cream and hot sauce keep it interesting. Unlike other fast food this one can be tailored and made healthy- lots of different beans and veggies hide well inside the big wrap.
The list of ingredients may seem deceptively long but don't let that be a turn-off. It's really not that complicated and the end results pretty delicioso!
My recipe for Burritos:
4-6 large flour tortillas
1 cup white or brown rice
2 tsp oil
1 small onion sliced
1 tsp salt
2 cups chicken stock
1 can black or pinto beans
1 Chipotle pepper
½ cup Chicken stock
2 cloves garlic
Salt to taste
2 cups chopped rotisserie chicken or leftover roast beef
Grilled corn, sautéed onions and red peppers, shredded iceberg lettuce,
Sour cream or cheese (crumbled or shredded)
1. Heat the oil in a pan and saute the onion. Add in the rice and saute briefly. Heat the chicken stock and cook the rice on a simmer until done.
2. Cook the beans in a pan over low heat with the minced garlic, chopped Chipotle pepper and hot chicken stock till the mixture is homogenous.
3. Heat each tortilla over an open flame just until it is soft and pliable. Place the fillings down the centre in a line starting with the rice, beans and protein followed by the rest. Wrap by closing two opposite ends and gently pulling and overlapping the other two ends into a tight package.
*Salsa- chopped tomatoes, onion, lime juice, jalapeno peppers, cilantro, honey and salt.
**Guacamole- mashed avocado, cilantro, tomato, diced onion, jalapeno, salt and lime juice.
Friday, March 4, 2011
* Morrocan Rub
Tip: Cook the couscous according to the package directions and mix in dried apricots, slivered almonds and raisins. Drizzle with oilive oil and the juice of 1 orange. Season with salt and pepper. Sprinkle over with fresh chopped parsley.