Running With the Devil(ed)....Eggs That Is

Thats some SAMOKEYYYY chicken

2012-02-27T17:08:00.000-05:00

Not sure if you noticed but I'm kinda, sorta having a giveaway?
I was asked if I wanted to sample some La Chinta Spanish paprika and there was no catch. They didn't want me to write a post (ya right, um, I cook, I blog, its gonna happen) and they even offered to supply one of my lucky readers a few samples too! (now when I say samples I don't mean a tablespoon or two either).
I thought I am going to use my regular recipes that I would normally make and substitute the smoked paprika I received and see if I notice a difference.
YUP. Totally did!

I made a marinade for some chicken quarters a few nights ago, let it sit for ohhhh 8 hours. Results.
Darned near blew my socks off!
First thing I noticed was when I added the paprika the heavily liquefied base became thicker, quick! Never noticed my regular paprika do that. Honestly it was like I threw in some cornstarch or somethin....not complaining, it made the marinade stick better to the chicken.
The smokey scents permeated my nose and couldn't wait to eat it up.
Doesn't this look AmaZing?

Sure did taste great!
Enjoy.

I'm Listening to: Change - Tears for Fears

Click to view the recipe

Giveaway! A Smokey One at That!

2012-02-23T16:50:00.001-05:00

Do you ever wonder if your nose is smelling properly?
You know, when you have dried spices in your cabinet but you forgot to write the date purchased on them so you aren't too sure if the potency remains in tact and you can only go by your sniffer?
I always wonder if what I smell is what its SUPPOSED to smell like. How do you really know?
I dunno either.

I do know that when my La Chinta Smoked Paprika from Spain was delivered and I opened up the tin I most certainly had not smelled paprika like THAT before.
Is this what paprika is supposed to smell like?!?!?!!!!
I thought I had died and gone to spice heaven.

The brands I had had previous, absolutely, positively do not compare to the wonderful aroma that permeated my nostrils.
I wanted to inhale it.
AMAZing!
Smokey. Almost campfire like.
Fragrant. Sweet and indulgent.

I cant even begin to tell you how excited I was to use it.
I am even more excited to tell you that I will be offering up 2 samples of La Chinta's paprika (the sweet smokey and the hot) in the form of a giveaway all thanks to La Chinta, from Spain.
Thank you and the winner will want to thank you also - trust me!

So here's the skinny:

You must be a follower of my blog - there is a "join this site" button, if you aren't a friend already - its on the right hand side of the page, I like new friends (but I like my old ones too).
This giveaway is open to all, no matter where you live (how awesome is that??)
To be entered into this draw I'd love it if you would share either a) a recipe that you use that calls for paprika OR b) what you would like to make with this.
I will use a random number generator to select the winner - so please make sure you leave me your contact information in your post (i.e. email address). Once contact has been made the winner will have 72 hours to connect, if no response another name will be drawn.
This contest will run until March 1st - that's a week from today

Please feel free to share this on your pages (either personally or company/blog pages) on facebook or pass along thru the Twitter universe. You can tag me at @ppkongacooks or on Facebook at Running With the Deviled Eggs

Peter, Paul and Mary Scones (Lemon of Course)

2012-02-18T10:58:00.000-05:00

Lemon tree very pretty, and the lemon flower is sweet.
Ah Peter, Paul and Mary, you should have written something about poppy seeds too.

I'm not really sure why lemons and poppy seeds go together, they just do. Then again, I don't really know why little girls shrill and little boys like mud and insects (because I'm pretty sure none of us moms and dads teach either sex those things - especially the shrilling!) - random thoughts I ponder while baking.

I had bought an abundance of lemons because I thought to make curd. That didn't happen.
So I made scones instead. I'm versatile like that.

They weren't too dense, a little flaky even, and not sweet either.
Perfect quick breakfast on the go - just make sure to bring floss for those pesky seeds or else people will be staring at you while you're talking to them thinking "should I tell her she's got poppy seeds in her teeth? NAAA I'll just leave it" and then the next person comes along and tells you and you think to yourself "hey, that last person's a jerk, why didn't THEY tell me!? Was it maybe not that noticeable and this new person is just obsessed with staring at peoples teeth (creepy)"
In either of those cases its a clearly bad day if you don't floss.

I'm Listening to: All My Life, K-Ci and JoJo

Click to view the recipe

Mash Up Monday Guest Post

2012-02-13T09:04:00.000-05:00

Mash Up Monday Guest Post? Why not!?! When someone channels their inner Andy Warhol of food I am a fan. That's why I started the Mash Up Monday in the first place, so that I could be as creative and/or whacky as the next. But I see so many fantastic people out there come up with some wonderfully fascinating combos and thought, maybe I could share those too.

So I approached Shayla of Made From Scratch Recipes nearly immediately once I spied her Sweet Potato Mascarpone Ravioli. Me and my love of pasta would die to have this for dessert. What makes it a dessert rather than a fancy dinner? The nutmeg cream sauce of course! Silly! Or at least that's what's making it a mashup meal for me anyway and why I wanted to post.

I haven't been a follower of Shayla's blog for long but from what I see I likey. We share the same "make from scratch" values and she's got a great writing sense. I am envious that I didn't come up with this creation myself but so happy to share it with all of you!

So without further adieu - Shayla and her Sweet Potato Mascarpone Ravioli with a Nutmeg Cream Sauce

Photo courtesy of Made From Scratch Recipes

__________________________________________________________________________________

The idea for sweet potato mascarpone ravioli came to me one night while drifting to sleep. Don’t ask why I was thinking of ravioli at bedtime. I suppose it’s just one of the many curses of being a foodie.

I love sweet potatoes and I adore mascarpone cheese so I figured, why not mix them together into a delightful ravioli filling? I paired the sweet potato mascarpone ravioli with a nutmeg cream sauce to complement to the filling’s sweet taste.

This has quickly become one of my favorite recipes and it pairs great with homemade Italian bread and white wine. The recipe produces about 12 to 15 ravioli pieces, enough for 3 to 4 people depending on how hungry you are.

Ingredients:

Pasta Dough (this dough recipe is from the Best Ever Italian Cookbook, the remainder of the recipe is my original creation):

      ·         1 1/3 cups flour
      ·         1/4 teaspoon salt
      ·         2 large eggs
      ·         1 tablespoon olive oil
      ·         1 additional egg for dough brushing, lightly whisked

Sweet Potato and Mascarpone Filling:

      ·         1 large sweet potato, baked until soft
      ·         4 ounces mascarpone cheese
      ·         1/8 teaspoon nutmeg
      ·         1/8 teaspoon cinnamon
      ·         1/4 teaspoon ginger

Nutmeg Cream Sauce:

· 2 tablespoons unsalted butter

      ·         2 tablespoons all-purpose flour
      ·         3/4 cup milk (add more milk as desired to make a thinner sauce)
      ·         1/2 cup heavy cream
      ·         1/8 teaspoon nutmeg
      ·         Dash of cinnamon
      ·         Salt to taste

Preparation:

The first step with this recipe is to preheat the oven to 375 degrees F and bake the whole sweet potato until soft, about 1 hour. Remove from oven and let cool before removing the peel.

Pasta Dough:

· Combine the flour and salt in a medium mixing bowl.

      ·         In another bowl, whisk the eggs together lightly.
      ·         Add the eggs and olive oil to the flour mixture and stir until a dough forms.
      ·         Continue mixing the dough with your hands until it becomes more fully formed.
      ·         Place the pasta dough on a lightly floured surface and knead until smooth, about 6 minutes.
      ·         Cover with plastic wrap and let rest on the countertop for at least 30 minutes.

Sweet Potato Filling:

· Place the cooked and peeled sweet potato into a medium mixing bowl and mash with a fork until broken down.

· Add the mascarpone cheese to the sweet potato in small amounts, mixing completely with each addition.

· Add the nutmeg, cinnamon and ginger to the sweet potato filling, stir until combined. Set aside.

Final Ravioli Preparation:

· Remove the rested pasta dough from the plastic wrap and divide in half. Place one half of the dough back in the plastic wrap to prevent drying.

· Use a no-stick rolling pin to roll out the first half of the dough on a lightly floured surface. Turn over the dough a few times while rolling out to prevent sticking. Roll out as thinly as possible, to about 1/8 inch thickness. You can also use a pasta roller.

· Cover the rolled out half of the dough with plastic wrap to avoid drying. Repeat the process of rolling out the second half of the dough (try to get it as close as possible to the shape and thickness of the first half).

· Place small helpings of the sweet potato mascarpone filling in rows on the second half of the rolled out dough. Ensure that each placement of the filling is about 1 inch away from the others to provide room for the cutting of the ravioli.

· After the filling if placed (you’ll probably have leftover filling), use your finger to rub the dough spaces between the filling with the whisked egg.

· Carefully place the other dough half on top. If needed, carefully stretch the dough to the edge of the lower dough portion.

· Starting at one edge, press the dough down firmly between the mounds of filling, pushing out any air as you go.

· Cut the ravioli pieces apart using a sharp knife, ensure all edges are sealed and place the pieces on a lightly floured dish towel. Let rest for at least one hour.

· Bring a large pot of lightly salted water to boiling. Carefully place batches of the rested ravioli into the water and boil for about 2 minutes on each side. Remove from the water with a slotted spoon and place onto a dish towel or paper towel to absorb any remaining water. Boil the remaining ravioli in the same manner.

Nutmeg Cream Sauce:

· Begin making the nutmeg cream sauce while the ravioli are boiling.

      ·         In a medium sauce pan, melt the butter on the stove top over medium heat.
      ·         Whisk the flour in with the butter until fully combined.
      ·         Slowly add the milk, stirring constantly. Continue cooking the sauce over medium heat until thickened, about 2 minutes.
      ·         Slowly add the cream, nutmeg and salt to taste.
      ·         Reduce heat to low and simmer another 2 minutes, stirring occasionally.
      ·         Serve the sauce over the prepared ravioli with your favorite homemade bread.

This recipe was created by Shayla Ebsen of Made From Scratch Recipes. Browse more recipes by Shayla at the Made From Scratch Recipes blog (http://madefromscratchrecipes.com/) or on the Made From Scratch Recipes Facebook page (http://www.facebook.com/MadeFromScratchRecipes). A major thanks to Running with the Devil(ed) Eggs and Katrin for supporting this guest post!

Mandarin Ginger Pork Chops

2012-02-07T13:31:00.001-05:00

Wanna know the last time I ate a pork chop?
Me too!

Since the Mr. BM gave up pork none of us have eaten it really. There`s been an occurrence of tenderloins but even that I can only come up with once in the last 6 months, ~~maybe~~ probably longer.
I crave PIG.
GIVE.ME.PIG.

We had some tonight - squeeeeaaallll (like a pig)

I only bought 2 chops too. 1 for me, 1 for Little Ugh. So when he asked me what was for dinner and I gave him the news he too was happier than a pig in S(*&T and asked for leftovers HA.
What can I say, we love the "other white meat".

This was going to be a special occasion, I suppose a little fancier flavor is in order.
Maybe I should get dressed up? Put on some makeup, do my hair, remove my apron when eating?
PPPFFFTTT who am I kidding, its going to reach the plate, I'm going to take photos quickly not caring of the quality, lighting or background and its going to be gone faster than 2 shakes of a lamb's tail.
I never got that saying, who shakes a lamb's tail anyway? When was the last time you saw a pasture of sheep? Have you ever seen a lamb tail? Isn't it all covered in fur?
Whatever.

Dinner is now over, I am full of the oinker.
I hope to see you a little more often little pink morsel of goodness who makes breakfast sandwiches better.

Sorry Miss Piggy!

I'm Listening to: War Pigs - Black Sabbath (of course)

Click to view the recipe

Simply Syrup

2012-02-01T20:11:00.000-05:00

Waffles, pancakes and french toasts aren't the same when you leave out the smooth syrup to adorn your creations.
Pure maple is divine but costly, the bottled processed brands are ok but why not just make your own and incorporate fruit into it?
It really is SO simple and you can incorporate whatever fruit your little hearts desire! And if you have guests sleep over they'll be amazed when you tell them they're having homemade fruit syrup with breakfast.

We decided to have breakfast for dinner and we opted for French Toast.
I had picked up a tray of strawberries a few days prior and realized I hadn't used them as of yet and while they weren't fuzzy they were starting to get "soft".
Might as well make some strawberry syrup right?
Oh ya, take a lookie at this!

Here's how utterly easy this is:

1/3 c. vanilla sugar (I simply put used or half beans in my sugar container)
1/3 c. water
1 pint washed, hulled and diced strawberries (or you could use frozen)

3 ingredients, one which can be interchanged (blueberries, blackberries, cherries etc.). You can even add in some citrus juice or peel for extra flavoring!

Wash, hull and cut up your strawberries

In a pot add your sugar and water (which would be a simple syrup recipe alone) heat on medium to dissolve. Add in the berries, stir and slow boil it for about 15 minutes or until the liquid has reduced and looks "syrupy" teehee.

I prefer a thicker sryup and so I let mine boil a tad longer.
You may get a little foam on the surface (it doesnt bother me none but you can just skim it off with a spoon.)

Let cool slightly and serve or store in a mason jar in the fridge for a few days.
Uh YUM

I'm Listening to: Strawberry Swing - Coldplay

A Revelation and a New Adventure

2012-01-30T19:29:00.000-05:00

Hi friends.
Its me.
Are you still out there? I haven't posted much this month and I'm feeling a tad guilty about it.

While I very seldomly talk about life in one full post there are always little snippets of my world I try to incorporate, but today, I thought maybe I should share some wonderful news with you and a bit of background leading up to it.

You may not know that I have been a stay at home mom for the last 2 years.
I had worked like a dog for most of my short life, always trying to go that extra mile for everyone, no matter what the circumstances or situations were - especially my job. I was married to it, I loved it, I enjoyed meeting new people, working with my clients and traveling for it as well, not to mention always trying to go the extra distance for my bosses. Then one day I woke up and my life as I knew it was changing. And it wasn't for the good, or so I thought!

I like to think it was an act of God, intervening in my crazy life by striking me with some anxiety issues forcing me to re evaluate my career path, my choices, the way I thought and acted because of my thoughts. I can only now appreciate this.
My body was full of stress and apparently it felt it was time to jump off a cliff, forcing me to recoup. Seems now, looking back, I can understand how and why it happened but at the time all I could think was "what the heck is going on, am I going crazy, I want my life back" GO AWAY.

I am sure those of you who suffer from any form of anxiety or panic would completely agree when I say that it is the most disturbing thing in the world to go from what we deem is our "norm" to feeling helpless and not in control. And I'm a control freak - I can admit it.

What did I do? I cried, a lot, I worried, abundantly, I sought out a councillor to help me understand why and how this happened, and I spent my time in the kitchen.
I've always used the kitchen as my crutch, even when I was younger. Mad, bake cookies, upset, make a cake. Therapy with a happy reward :)

This brings me to my new adventure, a new chapter in my life. Something I hope will continue because it encompasses not only my love of creating and baking but a sort of therapy without the huge bill at the end and I am happy, truly happy to have the opportunity.

I've been interning at a local cake shop 2 days a week!!!
How perfect right? Mad, bake cookies, upset, make cupcakes!
Its this quaint little nook of a storefront with an antiquey charm, a seating area by a cozy fireplace with a tv that shows.....cooking shows! HEAVEN!
Best part of it all?
My boss, Karey. She's wonderful. Caring, trusting, appreciative and her passion for what she does is inspiring. Her cakes are works of art and I wanted to learn from her.
I'm sure she thought I was crazy offering to volunteer at her new store but for me, it was so much more.
Not only can I do something I love to do, get myself out of the house and interact socially more than the norm and learn some new things but I could do something for her. I saw my parents start a business many years ago and work feverishly just the two of them, but when they found someone to help them out a few hours a week it seemed to change them, and that's what I wanted to give to her. A sense of stress release, even if its just a few days a week.
I hope this relationship grows into beautiful pastiage flowers!!

So, I don't need wishes of luck or sympathy for what I have gone through, after soul searching and kitchen creating I am happy with my choices now and only have the future to look forward to - one that allows me to do something for myself, have more time for my family, keep my sanity and hopefully help others! It;s funny how life can seem to be the way you want it to be until a wrench is thrown into the mix and only then do you realize you have so much more out there!

On that note, I'm making cupcakes as part of a R&D project so that'll be my next post, stay tuned :)

Mash Up Monday! Spicy Pasta with Tuna Meatballs

2012-01-23T19:06:00.000-05:00

I can barely contain myself as I type.
I am so excited to post this recipe for you.
It's been a while since there's been a MashUp Monday meal but this week, not only is it a mashup its meatless (which seems to be the "trend" - Meatless Mondays, pffft I like my meat)

The idea came about by way of a company, Aurora Importing, who has just recently started what they call "Recipideo Roundup". Every month they create a YouTube video of a simple recipe for folks to try, which also has the opportunity to win gift certificates for their online store (in Canada).
Now, you can follow the recipe to a tee or you can be creative.
Obviously I don't follow a mold especially when its a new recipe - I like to ensure there are items in the dish that my family is going to eat.

This month's recipideo was for a spicy tuna pasta.
Sounded good to me.
Except I don't eat fish.
I will however eat tuna from a can, but as I just told my mother, I have to "WANT" to have that, a craving as you will. (which happens maybe 3 or 4 times a year).

The video depicted taking jarred tuna stored in oil and tossing it into the sauce.
I'll stop you right there - not eating it. Its got chunks of fish. Nope. Won't do it.
The fam probably wouldn't eat it either.
How can I make this dish into something I would eat?
Meatballs - of course (light bulb pulsating above my head)

Thank you to Aurora Importing for helping my creative juices flow and allowing me to change up my pasta dish from including meat!

Why is this a mashup you ask? Simply put - who makes tuna into meatballs? Nough said.

Try it, enjoy it!
I'm Listening to: Got You Where I Want You - The Fly's

Click to view the recipe

Shnazzy Dogz

2012-01-22T09:47:00.001-05:00

Every now and then I like to bring my son back to when I was a kid. Reminisce.
Not by suggesting that I walked 5 miles to school in the ravaging cold with a backpack full of what felt like a ton of bricks, rather making foods that I ate when I was little.

There are some things of course that I wouldn't subject him to.
Like liver. My mom used to make it (I know I had it at least once) and when we ate there was no dog under the table to pass off the grossness so you KNOW you had to sit there until it was cold, even more disgusting and choke it down.
I`m not about recreating the bad food memories (foodemory) - I wont eat it to this day!

One great foodemory I`m sure we all share is the pb & j sammies, crusts cut off, sliced in little triangles right? What about ants on a log? Or even mac n cheese and hot dogs! You know, cut all up, placed on top? I think that may be the first ideas of visual plating as a child.

The other night I was hankering for a hot dog. I know, processed, its not something I eat often but it was calling my name. I started thinking of ways to shnaz it up. Not that ketchup, mustard, sliced onions and relish aren't good condiments. Also thinking that it needed to be "a meal" and not just a snack.
AHHHAAAA
Lets just add some creamy homemade mac n cheese to that mix. But no, not on the plate with the dog sliced up, ON the dog.
OH YA
And since I have a hate on for eating macaroni with ketchup I figured something else was in order.
Creamy, flavorful caramelized onions.
Yup
WINNER.
I'm telling you, wanna channel your inner kid? MAKE THIS!

The Mac n Cheez Dog

hot dogs
buns
caramelized onions
mac n cheese

Onions:
1 red onion sliced
1 1/2 tbsp. butter
kosher salt and fresh cracked pepper
Slice up your onions. Add your butter to a cast iron pan on low/med (or non stick pan if you don't have one). Toss in your onions, season. Stir to ensure the onions all have butter attached to them. This is a slow process (about 15 minutes or so). Stir around occasionally.

Make your cheese sauce - link here
Drop down your pasta. I used the noodles from a box of Kraft dinner so that they fit nicely on the bun but you could use whatever you have kickin around.
Steam your hot dogs (and your buns if you want). If you don't have a steamer, make one using a pot with a an inch or 2 of water with a sieve/colander, make sure to put a lid on.
Assemble by putting a thin layer of mac n cheese, your dog, a little more mac then add a layer of caramelized onions.
DEVOUR

I'm Listening to: Best of You - Foo Fighters

Manga Manga! The Tortellini Affair

2012-01-14T11:06:00.000-05:00

Who can resist little soft pillows of pasta filled with meat?
Not this gal (two thumbs pointing at my chest)

Many times at restaurants around the area I see cheesy pasta bakes. I refuse to order them. Why?
Because people, I don't like spending $15.95+ on a dish that I know I can make at home, and do so frequently.
While dinning out I feel you should order something that you don't have regularly or you don't know how to make.
But mostly, in this case especially, pasta is inexpensive and when I can make the same dish for say $7.00 for a family of 3 my frugalness comes in.
I buy my tortellini at Costco - a big honkin lot of it.
It's versatile. Pasta sauce is what a dollar? Then you've got your fillers, cheeses, etc., cheap, easy, fulfilling.
Don't waste your pennies on pasta ladies and gentleman, unless you're rich, or you don't care (neither of those hold true for us haha) OR it has mass quantities of seafood in it (that makes your house stink and can be costly).

Here is our virtually effortless Tortellini Pasta Bake

Wanna make it?
Here's how:

Frozen tortellini (either meat or cheese filled)
1 can of your favorite pasta sauce (or homemade)
1/2 tub of ricotta cheese
A few hand fulls of pre-shredded Italian blend cheese
Fresh cracked pepper
Fresh Parmesan and parsley for garnish

In a pot of boiling salted water, cook the pasta to direction less 1 minute.
In a separate pot simmer your pasta sauce until warmed. Add in the ricotta and combine until melded.
At this point if you wanted to add in any extras (spices/veggies etc.) nows your chance.
Add your drained pasta to the sauce, combine to coat.
Toss into a greased baking dish, top with some shredded cheese and bake in a preheated oven (350F) for about 15 minutes or until the cheese is bubbly and slightly browned.
Let stand a few minutes before serving.
Garnish with parm and parsley.
Enjoy!

I'm Listening to: This Isn't Everything You Are - Snow Patrol

Everything Old is New Again

2012-01-08T15:21:00.000-05:00

I guess you could say I was in a revampment mood.
Let's shake things up a little shall we?
The hum drum of sausage and peppers was getting to me.
Sure, I've put them in pasta, I've made them with mashed tators, heck, I've even stuffed the peppers with sausage, and while those dishes are all super I thought it was time for something new to go with the old.

Strata!

My favorite part of this meal you ask? It wasn't so much the outcome but how I got there.
I loved squeezing out the meat from the casings....like playdoh in your hands!
Weird right?
You know, I get a little cheery when I vacuum too - dust bunny one minute, whooooop up it goes, whizzin around the canister - HA got you suckers!
Ok, I'll stop now...a little side of crazy every now and then is fine but I don't want to scare you off of this great dinner idea.

Honestly, this is a simple way to change things up a little from your everyday sausage and pepper meal.

Enjoy!

I'm Listening to: Soak Up The Sun - Sheryl Crow

Click to view the recipe

The Everything Dip

2012-01-06T21:37:00.001-05:00

Every Sunday during football season has been duly named "football chicken" day.
We have a clear cut routine that happens EVERY Sunday between September and January.
Mr. BM sleeps in, gets up, goes to get his tea, plays his pro line (and this year mine), and picks up a meal size fried chicken box/bucket/bag - whatever you want to call it which takes care of lunch AND dinner for at least him and Little Ugh.
I know it isn't healthy, thankfully it only happens for 5 months.

Since New Years fell on a Sunday everything was closed (even the fast food places he would normally trek too i.e. Popeye's, Mary Brown's, Chick n Joy) we had to come up with a new plan.
I offered to make a nice salad....someone shot me an evil look.
Alright then, I guess I could make some fried chicken tenders with some buttermilk ranch dip.

CRAP
No dill, or dill seeds, or chives. What the heck? Obviously can't run out to the store - its closed.
Ok, I now will throw a bunch of things into a bowl, taste a few times, season, adjust, and VOILA!
The everything dip.
(good thing we had chicken fillets!)

Here's how I made it:
2 tbsp. low fat sour cream
1 1/2 tbsp. low fat mayo
pinch of paprika, cayenne pepper, cumin, salt and pepper
1/2 tsp. fresh lemon juice
a dash of hot sauce
touch of milk to thin it out a bit
1 tbsp. fresh chopped parsley
Mix all ingredients together, if its a bit too thick add a touch more milk dash at a time.
Pretty darned good as a dipping sauce ;)

I Shoulda Been Born Italian

2012-01-01T17:33:00.000-05:00

No offence to my German background because we've got some great chocolate and beer but I swear somewhere in my roots there is a little "Italy" in there.
This is not a call for a family tree investigation or scandalous revelation - but where the heck did I get my love of Italian foods?
I mean it isn't even just pasta!

Whenever I see a bakery I tend to stop in. I love freshly baked artisan breads and pastries but when I see an Italian bakery I swerve, I cut people off, I throw my car into park and jump out (like someone is going to take the last cannoli out of the display case) because I want one.
GIVE ME A CANNOLI!

If you've never had one (you don't know what you're missing) it is a tube of crunchy fried pastry dough filled with a creamy sweetened ricotta filling. Some people use marscapone but I like my ricotta better (and its cheaper to recreate). I know a lot of bakeries that import their shells from Sicily because they are time consuming and the cost to create them is about the same as importing. I have been on the hunt for a local bakery that will sell me the shells but in my area, there aren't any (boo).

So picture this, Mr. BM and I driving into the city, stop into a little strip mall to turn around (because he never listens to me when I give directions) when I spot a bakery....an ITALIAN bakery. Keep in mind I'm not driving so there's no cutting anyone off.
"PULL OVER, PARK" - yes there might have been a little higher pitch in my voice
"What? Really? Ok?" - he knows the drill
"I need to see if they have cannolis"
"you make everything else, why cant you make those?"
"I could, if I had the right tools for the shells and some patience....maybe this bakery sells the shells!?!" as I shove him out of the way to get in first (I did hold the door with my foot)
They had some sitting on the counter, empty. The man behind the counter offered to fill some with the plain filling (because the ones in the cases were all fancied up with chocolate or pistachios).
No thank you, can I buy them plain, no filling PAWWWLEEEASSEE.
I'm not sure if it was the pout or the puppy dog eyes that got him or maybe it was the "give her the darn things so we can leave" look that Mr. BM had on behind me but he surrendered.
He wasn't gonna, he tried hard to get me to buy them already filled. I won.

Now, a little tip, do not fill them unless you are planning on eating them pretty soon afterwards - the shells gets soggy and the inside changes consistency.
Tip #2 - use a thicker ricotta or drain it using cheesecloth for a good couple hours (if not overnight) - Thanks Jo!

Well, it was a success for me, I enjoyed them, I might have even shared!

Enjoy

Here's how I made the filling:
1 tub whole milk ricotta
1/3 c. icing sugar
1 tsp. vanilla extract (pure)
1/2 tsp. cinnamon
*lots of recipes I found online included almond extract or candied lemon peel - I did not have these ingredients and therefore did not use*

Drain the ricotta using cheesecloth and a sieve for at least a few hours.
In a bowl whisk together all ingredients until smooth.
Place in a pastry bag or Ziploc with a large star tip and place in the fridge for about 30 min.
Fill when ready
EAT

Candy Cane Trifle

2011-12-26T22:17:00.000-05:00

Red and White.
Traditional candy cane colours.
Minty freshness.
Original winter flavour.

When I found a recipe in our LCBO magazine (which I had yoinked off my mother in law's counter - sorry, I'll bring it back!) that featured a red velvet cake (which is my son's fav) and white layers of minty whipped cream and white chocolate ganache I knew I wanted to make this for our family holiday dinner.
Trifle.
YES!
Bringin back the old school desserts - awesome. Maybe I should bring back the jello salads? NAAA

I should divulge I cheated a little.
I used a boxed red velvet cake mix. The recipe did give direction for making your own but, well, I didn't have time and my mother in law had given us a bunch of cake mixes (red velvet since its the Little Ughs fav) so might as well use em right?
If you have a favorite recipe for it please be my guest, replace it with your cake recipe or you could use the recipe supplied by the linked recipe below.

This is a beautiful presentation and a wonderful dessert to serve at your next gathering - but I would suggest not making it for 2.
I also suggest using a tad more peppermint extract. I used a touch more than the recipe called for but it really could have used another 1/2 tsp. or so.

Enjoy - we did!

I'm listening to: Candy Cane Children - White Stripes

Click to view the recipe

Refrigerator Rolls

2011-12-16T10:07:00.000-05:00

You want to know one of my favorite things about blogging?
Meeting new friends and sharing tips and tricks, new ideas and tried and true recipes!

Since a few ladies were getting together this week for dinner, I put a call out to a dear woman, Denise, who I KNOW loves her bread. I mean her blogs name is The Bread Fairy.....duh!?! I needed a recipe. She'd be able to point me in the right direction, I was sure of it!

This week was a little hectic (not because I was busy per say but because I haven't been feeling great) and I had wanted to find a recipe that I could make in advance, freeze or refrigerate and bake on site.
Denise came through!

Thank you darlin! They were spectacular.

Here's how I made them:
Basic Roll Dough

1 c. milk
3 tbsp. margarine
2 3/4 to 3 1/4 c. all purpose flour
1/4 c. sugar
1 tsp. salt
1 package active dry yeast
1 egg

Over medium heat, warm milk and margarine until warm (not simmering or boiling).
In the bowl of your stand mixer with your paddle attachment, blend warm liquid, 1 cup flour, sugar, salt, egg and add the yeast after you've started mixing at low speed until moistened. Beat 2 minutes at medium speed.
Switch to a dough hook and add remaining flour to form a soft dough.
On well floured surface, turn out the dough and form a ball. Place dough in an oil bowl, cover let rise until light and doubled in size 45 to 60 minutes.
Punch down dough. Cut and shape into rolls, place on a baking sheet and bake about 8-10 minutes in a preheated 300F oven to set (they should not have colour)
Cool completely and either refrigerate or freeze.
When you are ready to heat and serve, preheat your oven to 400F and bake for about 10-12 minutes.
Enjoy

I'm Listening to: AnnaMolly - Incubus

A Review, An Amazing Dinner, and a Giveaway!

2011-12-07T23:25:00.003-05:00

Ever go to the mailbox, look inside to see a package staring back at you that you've been dying to receive so you leave all other pieces behind, rip open the wrapping and giggle in delight?!
That was me this morning.
Today in the mail I received a bottle of Camelina Oil from Three Farmers, a group of farmers from Saskatchewan, Canada who take pride in producing a natural product.

When I was approached to receive a complimentary bottle to test out and possibly write a short post on the oil (which I had never heard of until the Delicious Food Show in Toronto), I was intrigued and elated.
What got me was the fact that every bottle can be traced to the actual farmer that produced it to guarantee accountability, quality and to give that personal connection between producer and consumer. How amazing is that? Its nearly as if you were stepping foot on the farm yourself!
You also can't beat the fact that it is also a source of Omega-3 and Omega-6 polyunsaturates as well as having loads of Vitamin E.
So what is Camelina Oil? It derives from an ancient grain that originated from Northern Europe and parts of Central Asia and now in Saskatchewan. It is cold pressed which allows the natural oil from the seed to be extracted. It really does have a wonderful aroma, it has a nutty tone to it and I think I am in love.
For more information please visit the web site's FAQ section.

Of course I tested it out this evening in 2 ways. I wanted to check the 475F smoke point as well as the flavor itself. Both I am happy to report, are an A+!

Dinner was delicious.

To keep this post size to a reasonable limit I am simply going to do a quick write up of the ingredients and method of the Pork Tenderloin Salad with a Citrus Vinaigrette which we had tonight.

Why when I usually post step by steps?
Because dear friends I have even better news for you!
My new friends over at Three Farmers have offered to pass along a bottle to one lucky follower!!! WOOT WOOT!
I have no doubt the winner will absolutely enjoy this oil as much as I have.

So to make sure you read our dinner I'm posting the giveaway details AFTER dinner (kinda like dessert for you).

Pork Medallion Salad with a Citrus Vinaigrette
1 pork tenderloin

Rub
1 tsp. cumin
1 tsp. chili powder
1 tsp. allspice
1 tsp. kosher salt
1/2 tsp. fresh cracked pepper
Glaze
1/3 c. brown sugar
3 cloves garlic, pressed
1/2 tsp. sirachi (or hot sauce)

Vinaigrette
1 tbsp. juice of a clementine
1 1/2 tbsp. juice of a fresh lime
1 tsp. Dijon
1/4 c. Three Farmers Camelina Oil
salt and pepper to taste

Mix together your spices and rub onto a trimmed tenderloin (silver removed). In a cast iron pan add 1 tbsp Camelina Oil and heat (medium). Place your tenderloin in and brown on all sides about 4 min each.
Get together your glaze and spoon onto the pork while in the pan to coat. Place in a preheated 350F oven for about 20 minutes (or until inner temp is 145F) Remove from oven and let rest about 10 minutes, meanwhile prepare your vinaigrette.
In a bowl add the juices and mustard with a touch of salt and pepper. Slowly drizzle in the oil as you whisk to emulsify.
Drizzle over your plated salad and sliced tenderloin!

Ok dessert time! Or giveaway rather ;)
A few details:

You must be a follower of my blog (and I'd love it if you would follow me on my facebook page as well.
This giveaway will close December 15th at 5pm EST.
Winner will be selected at random by www.random.org

For one entry:
Leave me a comment, include your email address so I can connect with you, letting me know what you would like to make with this wonderful product.

For additional entries:
Share on Facebook tagging my page and leave a separate comment letting me know each time you've shared (once per day only please)
Share on twitter using "@ppkongacooks is having a giveaway!" and leave a separate comment saying you've done so (once per day only please)

One winner will be selected at random and contacted by email, they will have 48 hours to respond.
Three Farmers will send out the product directly - THANK YOU THREE FARMERS!

Using Our Noggins

2011-12-06T09:16:00.001-05:00

The Nog.
creamy. eggy. sweet.
FATTY.
Good thing it is only out once a year right?

Just after Thanksgiving while at the grocery store Little Ugh goes running to the milk section.
Could he be looking for some healthy milk to guzzle down?
Not likely.
He was searching for the nog.
"Why don't they have it out yet??!!?" (Keep in mind our Thanksgiving is October)
"Because bud, they only bring it out for the Christmas season, you know, like the candy cane ice cream (droooool)"
Not a happy shopping trip for either of us really.

I admit that in the past I have bought our egg nog. I've never made it before, nor have I really thought about it until now.
Now's as good a time as any right?
I know lots of people who make it, who only EVER make it.
I also know lots of people that eat take out 4 times a week but I don't judge them, so don't judge me!

We wanted a lower fat version, no cream, and I wanted something cooked - no raw eggs thanks.
The first time around I added a tad too many cloves, not that it was bad...it was just a little TOO clovey, if that makes any sense.
I think we also simmered the mixture about 45 seconds too long, it was a little thicker than what I was hoping for.
It couldn't have been all bad because Little Ugh drank the entire batch and said it was WAY better than the store bought version.
So for our first time making the nog it was a hit and I ~~think~~ know we will be making more in the coming weeks!
Enjoy

I'm Listening To: Charlie Brown Christmas in the background (on TV!)

Click to view the recipe

Turning Another Year Older - Who Wants Cake?

2011-12-05T14:20:00.000-05:00

Pretty sure my other half is about to have a mid life crisis.
He turned 35 this weekend and he's already convinced his life is over. He isn't taking it well.
He woke up, walked down stairs slowly, proceeded to tell me he had to get up 3 times during the night to pee (forgetting that he drank a whole bunch of pop and water just before bedtime), complained his legs hurt (possibly the gym?) and couldn't remember where he put his phone (attached to his hip at all times).
It's ok darling, you still have your looks.

He didn't want to celebrate this year. Let me re-phrase, his idea of celebrating was football chicken and holing himself up in the basement to watch his games, no going out for dinner (which we do every year, no family, no presents.
Fine by me.
BUT, what's not ok is giving me the opportunity to make a cake.
He was alright with that.
"Carrot cake please, you know, with the yummy frosting."
Good pick, carrots make you see better, you'll need that at your age.

So here's to you my middle aged man, per your request!

Click to view the recipe

200th Post! Puddin All the Way!

2011-11-27T17:28:00.001-05:00

Ohhh its chocolate craving season!
You'd think with Halloween just past that I woulda filled my quota of chocolate overload - nope.
This time of year makes me think of peppermint bark, rum balls, chocolate peanut butter balls, truffles not to mention a nice rich piping cup of hot cocoa with a little whipped cream on top...oh this list could go on for miles really.
So I'm just gonna stop right there and let you come up with your own favorite chocolate treats while I take a big ole spoonful of the chocolate pudding I just made.

That's right, I made pudding.
And not from a box, Bill Cosby didn't endorse it (although I bet if he would have had a little nibble he'd forget Jello ever existed).

This recipe isn't my own, I used one I found on Allrecipes.com because I lacked cream, and I am woman enough to admit that I have never made it without it and I wanted to see what the difference was (other than higher fat content) and required some direction.
Personally I have to tell ya that I prefer it this way, sans cream.
I also made a slight addition of some amazing Cacao Barry chocolate

which just heightened the taste to new levels and made my less than 20 cents a serving dessert probably closer to 1.20!
(It's sorta on the higher side of the chocolate spectrum, but I used it sparingly so that I have plenty left for really awesome desserts later)

Oh, and we threw a little in some popsicle molds for tomorrow too - can you say fudgesicle?
Enjoy

I'm Listening To: Dy'er Mak'er - Led Zeppelin

Click to view the recipe

Love in a Rice Pile - Bok Choy Fried Rice

2011-11-23T18:43:00.000-05:00

Our traditional order at a Chinese take out:
1 order general tso chicken (red sauce only!)
1 order sweet and sour pork (well not anymore since the Mr. BM is off the pig)
1 order lo mein or chow mein of some sort
sometimes an order of garlic fried bok choy
1 order chicken balls (for the Little Ugh)
1 LARGE order fried rice (sometimes 2 orders)

Yup, we're bland Chinese food eaters but I loves me some fried rice!
I can never seem to make it quite like the restaurants but I suppose that means its made slightly healthier at home.
I made this version last night along with the Ginger Lime Wings
It worked out beautifully!

Read on and Enjoy!

I'm Listening to: That Song - Big Wreck (Thanks Muffy - I do really love that song!)

Click to view the recipe

Wrestling the Wings - Ginger Lime Glazed

2011-11-22T19:57:00.000-05:00

Guess who isn't home for dinner tonight?
The Mr. BM.
Guess who's not happy he missed it?

I believe I got "C'MON, you're making wings without me?!!?"
Sure am.
Maybe I'm getting back at him for going to a concert without me. NAAA, I didn't wanna go.
I'd taken some wings out a few days back and it was on my menu for the week, it just so happened that today was the day.
Sheesh, I saved him some at least.

The flavors of lime and ginger compliment each other well and the acidity of the lime also helps to tenderize the meat. They are definitely bff's

We will make this again I'm sure as Little Ugh ate his share in less than 5 minutes. I had to get between him and the saved wings, there was a little wrestling involved but don't worry...we saved you 7 darling.
There would have been 10 but I ran too slowly and got my butt kicked by a 13 year old!

Enjoy.

I'm Listening To: Breaking the Law - Judas Priest
Click to view the recipe

Angry Sauce

2011-11-21T22:43:00.001-05:00

My insides might just hate me after tonight's dinner.
I don't care.
Little Ugh's poor chapped lips are on fire.
I don't care.
Mr. BM is on nights and doesn't get to partake.
Alas. I don't care.

Happy is to cupcakes like angry is to Arribbata sauce.
(I make no claims that I am a poet in anyway shape or form)

Me + spicy + pasta = happy
I'm an insensitive carb freak.

I can honestly say this is the first time I have made this sauce at home. Usually I am forced to order it while out for dinner (which hasn't happened in about 2 years) because one hates spice and the other hates pasta.
Sorry to inform the rest of the house but this is going on the monthly rotation.
Deal.
It was fabulously tasty and even better that it takes no more than 20 minutes!

I also got to use some of the red wine I bought strictly for cooking (since I don't drink the stuff) from Chateau des Charmes a local(ish) winery here in Southern Ontario.

Enjoy!

I'm Listening to: Hot in Herre - Nelly

Click to view the recipe

THE Moistest Apple Cake Around

2011-11-20T18:19:00.000-05:00

Just because apple picking season is over doesn't mean you can't enjoy the fruits of other's labour.

My parents got to enjoy the fruits of MY labour this past week when I made this deliciously moist cake.
I knew it was a winner when they went to leave for their drive home and as I was about to ask if they wanted to take some home my dad didn't even let the words roll off my tongue.
"Yes, I'll take some home"
Oh, well, its a darned good thing I don't need 3/4 of a cake kicking around my house!
Actually I was happy to oblige.
Quiet happily I gave them a couple of pieces for the road. (I wonder if it made it all the way home?)

I tried to avoid using oil so I improvised with some sour cream and had I had applesauce I would have used that in combination.
I wont tell you what I found when I went to grab the applesauce outta the fridge - it was frightful and so I did end up using a touch of oil.
If you have some I suggest replacing the oil with it, I have no doubt it would still be just as moist and obviously healthier!

Enjoy.

I'm Listening To: Momma's, Don't Let Your Babies Grow Up to be Cowboys - The Highwaymen

Click to view the recipe

Jamaican Beanpot Mon

2011-11-16T20:56:00.000-05:00

Want a delicious, nutritious, vivacious dinner idea?
Make this and everyting be irie!
Had I had half a brain I would have doubled this recipe for leftovers....

No one in my house but me likes beans and the Mr. hates rice but that didn't stop me.
The thought of this meal made my mouth water a little, actually to be truthful, there may be a touch of saliva forming now and I already ate it and am stuffed and wished I had more room in my belly so that I could have what little is left.
Le sigh.

I've never been to Jamaica however I have been to other Caribbean islands and it seems that rice and beans are a staple in their cooking.
So I suppose this could be called Caribbean Bean Pot not Jamaican but unlike some other countries I find that Jamaicans use more spices in their cooking and I love the heat.
If you don't have some of these ingredients its ok, substitute or leave some out, it will still be great.

Hope you enjoy ;)

I'm Listening to: Housecall - Shabba Ranks ft. Maxi Priest

Click to view the recipe

Low Fat Less Taste?

2011-11-14T22:18:00.000-05:00

I have to fit into a wedding dress in 5 months!
Time to revamp some meals to ensure no cups runneth over.

Now we aren't traditionally big fatty food eaters (lean meats, light oils mostly) and normally round our meals out with all the food groups but you and I both know that some meals could use a little fat reducers here and there.

Does low fat equal less taste?
I've heard the debates.
I do believe that sometimes, some things just taste better full fat.
chocolate. ice cream.
A good frozen yogurt or gelato is great but c'mon, the creamy smoothness of full dairy fat oh yes....heaven.
I beg to differ however with meats and more savory dishes.
You can add lower fat content sour creams, substitute cottage cheeses, take away calorie laden sauces, skin birds and always, always use fresh herbs and spices to please your palate!

I found a recipe in one of my many cookbooks for a Greek dish that sounded amazing.
Pastitsio.
Pasta, meat, creamy cheese sauce.
Sounds like lasagna. mmmmm lasagna....

This is a lightened up version of one that you may find on the web but isn't lacking flavor one bit!
If you like lasagna, you'll eat this.
Enjoy!

PS I guess I am gonna have to make it again since my camera card decided that it wanted full fat and conked out - tear.....
I'm Listening To: Doll Parts - Hole

Click to view the recipe

Thick or Thin, White or Wheat

2011-11-09T20:33:00.000-05:00

Crust.
You know, for my pizza?

We are a "pie" fam but each one of us has our likes and dislikes so it's cheaper, healthier and sanity saving to make our own at home.

There isn't any fighting about who gets what pizza, who's ordering the 1/2 pepperoni, 1/2 onions, 1/4 peppers, spinach and chicken on the half that has the pepper on it etc. etc.(the Mr. BM refuses to order them) nor is there anyone complaining or picking off pineapples (honestly, fruit should not mix with pizza sauce).

We are also a thin crust/wheat kinda crowd.
You?

Here's a quick and easy pleaser in our abode:
The Meatball Sub Pizza!
We happened to have some leftover meatballs from dinner a few nights ago - they were perfect, just slice em in half and go to town :)

You'll need:
pizza dough (purchased or homemade)
marinara sauce
mozzarella
parmesan
red onions
mini meatballs (homemade are SO much better)
*any other ingredients i.e. veggies you may want to add will work just fine*

Roll out your dough to your preferred consistency. Add a touch of olive oil to a baking sheet.
Place the dough on the sheet. Layer your sauce , ingredients and follow up with your cheese.
Bake in a preheated 400F oven until the crust is nicely crispy, about 13-15 minutes. *or less for a softer crust*

We don't fight over the ingredients on this one - it works for all of us.
Thank GOODNESS!

I'm Listening To: Johnny B Good - Chuck Berry

Happy National Deviled Egg Day!

2011-11-02T13:07:00.000-04:00

Holy cow, a national holiday just for deviled eggs?
Well why not really, I mean they are always poppin up at parties right?
Why not let them have their own party!!!
Lets Run with the Devil(ed) Egg WOOT! (Its like my own little holiday)

When I think of a deviled egg I am reminded of little old ladies having Tupperware parties in the 70's.
(what do I know, I was barely born in that decade)
Nowadays everybody wants one and they are always the first to go at a potluck yet when someone asks what you can bring and you even suggest a bite sized egg they sorta balk at it.
Uhhh ummm, sssuuurre?

Not sure why it gets a bum rap (like the egg salad or tuna sandwich at school).
Its an egg peeps with a smooth creamy filling.
Get over it, get on the band wagon.
Say it with me:
"WE LOVE DEVILED EGGS AND WE'RE NOT AFRAID TO SAY IT"

Since today is the national holiday I thought I would give you a trio of flavors.
My traditional, an Asian inspired and a slightly healthier option. My ingredient amounts are subjective as I made only enough for 1 or 2 eggs so that I could show you a variety without having a party to get rid of them.
(Mr. BM is gonna be happy when he wakes up and finds out what today is! He hearts the DE)

Traditional Deviled Egg

hard boiled egg(s), cut lengthwise in half, scoop out the yolk into a bowl and move the whites to a plate.
Hellman's mayo (for 1 egg I used 2 tsp.)
a dash of dill pickle juice
fresh cracked pepper
paprika for garnish

Mix the yolk with ingredients and fill the whites with the mixture, top with garnish
Asian Inspired Deviled Egg

hard boiled egg(s), cut lengthwise in half, scoop out the yolk into a bowl and move the whites to a plate.
a dash of rice wine vinegar
Hellman's mayo (or wasabi mayo if you have some)
a few drops of sirachi (hot sauce)
grated ginger, fresh is better (1/8 tsp.)

Mix the yolk with ingredients and fill the whites with the mixture, top with garnish.

Spinach n Cream Cheese Deviled Egg

hard boiled egg(s), cut lengthwise in half, scoop out the yolk into a bowl and move the whites to a plate.
light cream cheese (for 2 eggs I used about 1 1/2 tbsp)
1 1/2 tsp. mayo
chopped wilted spinach (or you could use frozen and thawed but I like fresh spinach)
cracked pepper
quick squeeze of lemon juice

Mix the yolk with ingredients and fill the whites with the mixture, top with garnish.

My fav?
Easily the traditional!

I'm Listening to: Running With the Devil - Van Halen (of course)

Pastry Wrapped Pears with a Vanilla Sauce of Course!

2011-10-31T22:21:00.000-04:00

Oh my my, oh hell yes, hunny put on that party dress! Or fat pants.
I vote fat pants, like buffet style - the ones that have drawstrings so you can loosen away when eating until you can't move.
I may or may not own a pair, that may or may not come out at holiday time, or Sundays.

Pants or no pants, if you like pears you will LOVE this dessert.
Its beautiful.
Its tasty.
And its pear, vanilla sauce AND puffy flaky pastry! How can you NOT want to make this??

I'm Listening to: Last Dance with Mary Jane - Tom Petty

Click to view the recipe

Poaching - The Kind You're Allowed to Do

2011-10-25T20:41:00.000-04:00

Poaching.
A lost method of cooking in our house.
I personally don't like runny eggs, the Mr. BM doesn't like chicken without skin and crunchy bits on his meat and Little Ugh, well he thinks its "weird mom".
Lunar eclipses might happen more often than poaching in my house.

So what is it that I am talking about?
I can tell you that I am not referring to garbing up in camo fatigues, sitting in a tree in the off season to catch animals that are illegal.

Although this would be an awesome party chair wouldn't it??

Basically, poaching is a method by which you are cooking something in a simmering liquid. Generally fish, fruit and chicken because they can be delicate or dry out and this process is gentle and preserves flavors well.

It is also a healthy way to prepare certain foods.
Except in this post.

I poached pears. In sugar water. Not "quite" healthy.
But OH SO DELICIOUS!

3 ingredients
pears
water
vanilla bean

Peel and core the pear - keeping the stem on

Add 3 cups of water along with about 3/4c - 1 c. sugar into a small saucepan on low/med heat, stirring to dissolve the sugar.
Once the sugar has dissolved, add 1 vanilla bean, cut in half and split to expose the seeds along with the pear

Ideally I have read you should really have the pears completely submerged but as long as you are rotating while you poach they will not turn colour.
The whole process should take about 10 minutes once you drop the pears in.

I like to eat mine cold, so I like to gently place them in a bowl, cover with plastic wrap and toss in the fridge for at least an hour.
Your choice

I'm Listening To: Lemon Tree - Peter, Paul and Mary (I'm being nostalgic)

Tip of the Week - Heavy Cream

2011-10-18T19:57:00.000-04:00

Write a list BEFORE you go grocery shopping.
That's a tip I'm sure you are familiar with!

Apparently I do not heed my own advice.....
Yup, its a good thing I'm pretty.

Hence the post.
As I am sure you've guessed I needed heavy cream for a recipe and what do you know, I didn't have any in the fridge.
But eureka! A solution!

You can make your own heavy cream substitute (although I have only tried this in a few recipes I am not sure it would stand up in a "all liquid" recipe)

Here's all you'll need:

3/4 c. milk
1/3 c. butter
(maybe a tbsp. of flour if using less than 2% milk)

In a sauce pan add milk and butter and heat. (not to boiling point)
Whisk in the flour if needed.

Done

Another Award From My Friends

2011-10-18T10:51:00.000-04:00

Wow,
Good morning to me!
I woke up to find that not one, but two of my food family members awarded me with the Versatile Blogger Award! I was first gifted by Krista over at Everyday Mom's Meals and then Amy at Crumbs in My Mustachio.

You guys are grand!
What does that mean though?
Maybe that means we are creative, or we can switch up posts from delish desserts to breakfast in a pinch?
Whatever the reason I accept, graciously - thank you!

Now, there are of course some conditions to accepting:

1. Thank and link back to the person who gave you the award. - CHECK

2. Share 7 things about yourself - Below and CHECK
3. Send it along to 15 other Bloggers and let them know you have awarded them! On its way!

My 7 Things:

I suffer from anxiety and even the smallest things can set it off (annoying really!)
I am getting married in 6 months - tomorrow!! (holy crap 6 months!)
I'm a perfectionist with a mild case of OCD (crazy combo, it's a good thing my man really loves me)
Mr. BM and I don't share blankets in bed (he's a hog and I love to be cocooned)
I have had many jobs, but one of my favs was working at a little independent fruit stand when I was in high school
If I don't write things down within seconds of thinking of it - its gone so my house is full of notebooks (I have at least 3 on the go at any given moment)
For YEARS I was anti dog (I love them but didn't want to be an owner) but one look from my little PeekAPoo Dion and I was hooked and had to bring him home - he probably beats out the boys now in the love category ;)

The last part (which I thought would be harder than the 7 points about me) is to gift this award to 15 others - here goes:
Debz Delicious Meals
Bon Viveur
Rich and Sweet
Celebrating Home with Karie Engels
Mia's Domain
No Ordinary Momma
Newlyweds Blog
And then, I Ate It
Bake and Destroy
Lark's Country Heart
Helen's Cooking
The Bread Fairy
Sweet Tea with Cindy
Betty's Kitchen Adventures
Cravings of a Lunatic

Wow, that was pretty hard! I wanted to add some pages that I frequent often and maybe a little new to you.

Hope you enjoyed a little about me, and check out the pages whom I've gifted this award to also.

Mash Up Monday - Chicken Parmesan Sandwich Casserole?

2011-10-17T20:34:00.000-04:00

Have you noticed that there has been a lack of Mash Up Monday posts?
Oh good, you haven't....fewwww....here I thought you faithfully check back week after week!

Since you don't seem to be on top of things, not sure if you also noticed that I questioned the title of this post?
I cant really decide what dinner should be classified as - is it a casserole, is it a sandwich?
Preeeety sure its a combo of both - which of course allows this to be part of the MashUp Monday section.

I love a good chicken parm sandwich! Juicy chicken, sauce, cheese - drool!
I saw a recipe from Robin Hood (the flour company) that was the basis of this dish and I knew I had to try to make something creative!

Do you have chicken, cheese, sauce, flour, yeast, garlic, peppers?
How bout a casserole dish?
Did you answer yes to the first 2 questions?
Then you're set!

Enjoy!

I'm Listening to: Your Love is my Drug - Ke$ha

Click to view the recipe

B is for Biscotti That's Good Enough for Me

2011-10-17T09:19:00.000-04:00

The ONLY time I am going to say that hard cookies are ok is when eating biscotti.
Move over soft and chewy, the twice baked treat is ready for dunkin!
Now that I think about it, next time my cookie batter doesn't result in "soft and chewy" I am just going to try the double bake. I should look into ingredient ratio comparisons - wonder if I could pass problematic cookies as biscotti??

So why this Italian confection?
Because Mr. BM loves them. (what better reason?)
He also loves his morning tea (which is actually after noon as he is on nights).
I think he could enjoy his hectic nights slightly more if he had a little sumthin to dip into his tea, don't you?

I'm a good fiance.

Little Ugh enjoys them as well.
I'm a good mommy too.
But before you think I am simply the best I have to divulge that the flavor combo was more selfish on my part. I mean I'm already making both boys a treat just for them, something has to be about me in all of this doesn't it?

Since the pumpkin season is upon us I figured its a good idea, I mean, why not right?
And since we were talking about dipping into tea I thought, why not add a little tea flavor into them; by way of chai

This was my first time creating biscotti.
It will not be my last!

Enjoy

I'm Listening To:

Click to view the recipe

Harvest Chicken - An Apple a Day....

2011-10-14T23:31:00.000-04:00

Apple overload....
I've even got apples hiding behind chairs!

Our yearly tradition is to go apple picking at Pieter's Appleyard on the long weekend in October (for Canadians, this is Thanksgiving weekend).
Its a little piece of heaven in my eyes and this time of year is my favorite to drive out there - the leaves changing, crisp breezes and apples begging to be picked! How can you not enjoy this?

Here's a little something I don't tell many people - I secretly try to pick my apples as fast as I can so that I can get into the little barn to grab my quart of cider for the ride home! I might just like it more than chocolate (ALMOST).

Here are a few snapshots from the day!

We go with our entire clan! This year was little JJ's first time out (he's my nephew in the tree!!)

Obviously sweets and treats are in abundance the week after the pick but I thought it was high time the apple was used in a savory way.
This was new to us.
Mr. BM actually told me three times that dinner tonight was one of his newest favorites and Little Ugh inhaled it while it was still hot!
For chicken that has no skin (the only way Mr. BM really wants to eat chicken) it was juicy, flavorful and good for you too with all those apples!

Enjoy

I'm Listening To: Let's Dance - David Bowie Compliments of Mike at The Culinary Lens :)

Click to view the recipe

Spiced Roasted Candy Carrots

2011-10-11T21:17:00.000-04:00

Candy and veggies?
SOLD!

This was my first attempt at creating a candied carrot.
I saw a recipe in the Betty Crocker pamphlet at my local grocer last week and thought, hey, I have those ingredients, why not?

Yes, why not.....

Well, I have to tell you I was slightly disappointed in the "candied" bit.
They didn't really get all glazed and crunchy around the edges like I was hoping.
Maybe that wasn't supposed to happen?
I suspect my ratios were a bit off since I sorta went with what I remembered reading.

The carrots however tasted great, a different flavor - a subtly smokey earthy flavor rather than a sweet carrot like you would think.
I liked the outcome, I just wasn't WOW'd
Possibly next time I would use a hint of brown sugar or maybe some maple syrup.

There are no photos because when sitting down to Thanksgiving dinner with 16 other people who don't want to wait for you to take photos of food in various lighting positions before they can eat you have to be kind to their rumbling bellies.
I have even tried Googling the title Roasted Candied Carrots, NADA - no linking for photos either...way to go Betty Crocker, way to burn me twice on the same recipe.

But here's how you can make them (from what I remember):

2 lbs. baby carrots
1/4 c. honey
2 tbsp. olive oil
1/2 tsp. cumin
1 tsp. smoked paprika

In a bowl combine all the ingredients except the carrots. Heat your oven proof dish in a 425F oven first. Spray with PAM (cooking spray).
Toss the carrots in the mixture and add to the pre heated dish.
Bake in the oven for about 35 minutes, stirring once.
Serve immediately

I'm Listening to: Alone - Heart

Ode to Canada - Maple Syrup Guest Post

2011-10-07T07:33:00.002-04:00

This week I decided that I wanted the world to see how many wonderful products and cultural dishes Canada has.

Ode to Canada Week kicked off with the truly Canadian dessert “NanaimoBar” and its only fair to follow dessert up with a dinner dish right? Because in my kitchen it’s ok to eat dessert first (as long as you eat dinner)!

I knew that I wanted to showcase maple syrup at some point and not just with pancakes.

Photo courtesy of http://thoughts4thinking.wordpress.com

In Canada we even have festivals commemorating the wonderful sap that drips from trees every year so why would I just tell you to place a pitcher full beside your waffles? Clearly I wouldn’t!

Photo provided by Localharvest.ca

When I saw Kay from and then I ate it post her Maple Baked Beans recipe on her Facebook page I knew I had to ask if she would be willing to let me share the recipe on my blog and better still, guest post it. As another fellow Canadian she definitely understands how important this beautiful natural condiment is. She jumped at the chance and I was thrilled!

I’m not sure if I was more excited to have a guest blogger or that I didn’t actually have to make and eat them myself, because you see, Little Ugh and I love them - A LOT and it causes “fanning wars” after bowls are consumed (if you catch my drift).

I do know that Kay has only been blogging since January of this year and she has a million and one amazing things posted. Trying to pick my favourite post is really pointless since there are so many great inspirations but one of my “must tries” is her Bourbon Chicken.

When you’re finished checking out her step by step instruction on how to make the wonderfully mapley flavoured side dish below go and check her out!

____________________________________________

First off, I want to say how excited and honoured I am to be guest hosting for Betty Martha. As a fellow Canadian, I too am proud of my country’s diverse culinary achievements. But I have to tell you, it’s still the home grown recipes that I enjoy the most. Plus if they happen to have Canadian ingredients in them, the happier I am.

Several years ago I began to write down my recipes so when my daughter moved away, she’d have them in a nice cookbook created by me. In January of 2011, I took the giant leap by turning those recipes into a blog featuring not only my culinary achievements but also my joy of writing and photography. Then6 weeks later, I laid down my money officially making it my website. All the recipes are meant for those who are novice cooks such as my daughter and with ingredients that are easily found in your local grocery store. But that doesn’t mean they’re boring. They are as diverse and exciting as the country we live in. Go on, get nosey, go take a good look for yourself!

Now on to those Maple Baked Beans ...

Baked Beans are a staple in this country as they are in many others. Now cooking beans in a crock pot without soaking them is both convenient and economical. The original recipe called for molasses but you know me, I had to do something different. So I “Canucked it up” by adding maple syrup instead!!

Maple syrup! Can’t get more Canadian than that!

Gives these a try, I’m sure you’ll love them.

Click to view the recipe

An Award? Me? You Shouldn't Have....

2011-10-06T23:09:00.001-04:00

Shucks here I am blushing....
I received a note from a fellow bloggess - Lesa from Edesia's Notebook to check out a post she submitted letting me know I had won an award.

SAY WHA?
Someone other than my mother reads my ramblings?
Just because it shows I have followers doesn't mean they read my crap. Maybe its me and I created 80+ profiles, uniquely named them and fake comment on posts.
HA, who am I kidding, I don't have time for that but wouldn't that be awesome if I did??!!

Anywho, Lesa mentions that the name of this award in German means beloved.
I have a name for how excited I am - Schwindelig!!!

As much as I hate the term "rules" there are some guidelines that comes with being selected to receive this award....I like to refer to it as Paying it Forward:

First and foremost you should always link back to those who gifted you (sharing the love)
You also need to pick 5 (I know there are probably way more you like) and let them know they are "beloved" too by commenting on a recent post of theirs letting them know and lastly write your own post (which is what I am doing here in case you hadn't figured that out)
Network peeps, its all about networking!

So without further adieu, my 5 picks are (in no particular order because they all rock):

Donika from Mom What's for Dinner
Amy from Family Feedbag
Denise from The Bread Fairy
Amy from Crumbs in My Mustachio - FB page because the blog page is under construction
Bobbi from Bobbi's Kozy Kitchen

These women (and no discrimination intended by not selecting a male produced blog) are wonderful people, caring, kind, and always have ideas or thoughts and kind words.
They have delicious foods on their pages too that always make me wanna lick the screen.
If you haven't already been to their pages I think its about time!

So thanks again to Lesa for this cute award, glad to be a part of such a wonderful community and happy to pass this along!

Ode to Canada - Nanaimo Bars with a Twist

2011-10-05T18:12:00.000-04:00

Nanaimo bar - a truly Canadian dessert.
I get all warm and tingly when I have one, almost patriotic like.
Heard of them?
Had one?

I suppose you could Google or Wikipedia them but trust me when I tell you its born and bred in Canada.
Its a dessert bar named after a town in British Columbia - Nanaimo, no denying its origin there.
A no bake, deliciously sweet, layered with goodness, melt on your tongue treat I assure you you will want to try.
If not, take off hoser. (Google that!)

Since I am Canadian, I wanted to showcase a few truly "Canuck" foods for those who aren't familiar with my homeland.
These had to be part of this!

With it being Thanksgiving weekend I decided to put a little spin on them, tried a few times to get them perfect and I think they are simply wonderful - but no worries, I will give you the regular version as well in case you want to be "original".

Make them, eat them, share them -or don't but you'll increase your pant size if you aren't the sharing type.

I'm Listening to: That Don't Impress Me Much - Shania Twain
*funny story, I met her many moons ago before she was a superstar in Huntsville, ON while I was on vacation with my family. I was hanging out with her brothers for the week, and was introduced to her while I was sitting on her couch soppin wet after a huge snowball fight - doubt she'd remember me*

Click to view the recipe

Chocolate Cherry Granola

2011-10-03T16:38:00.000-04:00

Pretty sure you could serve this to even the finicky of breakfast eaters and you would get two thumbs up.

A little touch of chocolate brings in a bit of a pick me up (or sugar high) and adds a little something extra. Pairing it with cherries takes it to a whole 'nother level.

Pffft who says granola is boring?

Toss a few tablespoons into your regular cereal, mix it with your favorite yogurt (vanilla is my choice) or grab a few handfuls throw it into a baggie and pull it out for those mid morning lulls!

I can't speak for you but I am more than alright eating chocolate for breakfast especially if it is disguised in a nutritionally packed breakfast.
Who am I kidding, if I could eat a few squares of chocolates and call it a morning I likely would.
This option is obviously better for you.

Ok, excuse me while I go devour some now......

I'm listening to: Pardon Me - Incubus

Here's what you'll need:

4 cups. large flake rolled oats
1/2 c. sunflower seeds
1/4 c. sesame seeds
1/2 c. dried cherries
1/2 c. raspberry flavored cranberries
3/4 c. applesauce
1/4 c. honey
2 tbsp. brown sugar
1 tsp. cinnamon
dash of salt
1 bar Ghiradelli semi sweet chocolate (chopped)

In a bowl mix together oats, seeds, dried fruit and cinnamon.

In a pot over medium heat add applesauce, honey, brown sugar and salt - stir.
Warm until it has thinned out (about 2-3 minutes). Do not boil.

Pour over the mixture of grains/fruit and toss to coat.
Turn onto two greased parchment lined baking sheets and spread out.

Throw it into a 300F oven.
Every 5 minutes flip and move around so it doesn't burn.
Keep doing this until lightly browned.
Let cool completely, add in the chopped chocolate and store in an airtight container.

This recipe was adapted from the Canadian Living Magazine - October 2011 Issue

A Winning Weekend

2011-10-02T17:41:00.000-04:00

This weekend I was lucky enough to join so many wonderful exhibitors, sponsors, baking enthusiasts and happy, treat craved shoppers at the first Canada's Baking and Sweets Show.
The show was held at the International Center in Mississauga, Ontario and ran Friday September 30th - Sunday October 2nd and was presented by Redpath Sugar.

Walking in, we were greeted with an exquisite array of professionally decorated cakes. I admit, I admired them probably way more than the average attendee. Such intricate details. How can you not marvel at the time that those must have taken!?

FABULOUS!

Walking past those certainly made my tongue tingle and there may have even been a little drool pooling in the corners of my mouth.

Off to find some ~~samples~~, I mean new friends.

I swung by and checked out Bronwen Weber (Food Network Challenge Star) at the Just Add Flour booth as she was instructing passerbyes how to create molded figures. I chatted to her briefly, congratulated her on her past challenges and went on my merry way.

Buddy Valastro, Cake Boss, was in appearance on Sunday (the only day I didn't attend) however I did manage a quick shot with him, even if it was a cutout.

Many great exhibitors fed your cravings with an array of cookies, confections, and cupcakes. Even bagels and cheeses were to be found.
You could also find fresh breads, British fare and spicy jellies and marinades if you weren't into the sweets.

One of my favorite booths was Golda's Kitchen. I spent a good portion of my visit in that booth, creating ideas in my head as I shopped. I'm sure I wasn't the only one, it was PACKED both days visited. My wallet does not thank me for stopping but my heart does.

My last stop on Saturday was the competition stage where the home baking competitions were being judged by Heather of the Cupcake Girls, Erin from the Happy Baker and Marian from Sweetopia.

I happened to have been named one of the five finalists for the blueberry muffin recipe category.
The crowd dissipated slightly so I was able to see them sample each of the entries one at a time.
10 categories in total, 5 finalists in each = sugar coma I'm sure.
It was a nail biter.

After watching them test the first 8 categories I was feeling a bit nervous.
Recipes were simply submitted by email with ingredients and instructions - what if the test kitchens messed up, what if their ovens were hotter/colder than mine?
I patiently waited and watched as they began the blueberry muffin category.
I saw them pointing to the first plate after trying them all - unanimously they picked #1.
Who's number 1?
OH
ME!
GET THE HECK OUT!!!!

The winners of each category received a KitchenAid Artisan Stand Mixer (in metallic) and a box of wonderful items for the kitchen donated by Cuisipro.
I. Was. Ecstatic.
Never have I entered a recipe and been selected even as a finalist let alone a winner!
Great way to end my time at the show.

Thank you to all of the volunteers, exhibitors/sponsors, guests and the show producers for putting on your first event. I am sure there are kinks to be worked out as I read many disappointing reviews about Sunday's event, but all in all I believe it was successful for everyone.
I will certainly be attending again next year and look forward to hearing more from Redpath Sugar and the shows site.

*Redpath Sugar, Canada's Baking and Sweets Show and any other party listed here was in no way part of this post, the opinions and expressions are my own*

Cultural Food Marriage - A Worthy Mash Up

2011-09-28T21:51:00.001-04:00

Since its not Monday I can't call this a Mash Up Monday post even tho it is and I AM going to post it in the tab - try and stop me!

I wanted a burrito.
But I wanted to use up my chicken.
I love Mexican.
But I want to use up my cucumbers and tomatoes from the market.
I want Mexican.
No wait, I want soulvaki.
Oh I have feta.
I love Greek flavors.
Darn it....why can't my stomach/head pick one thing and stick with it!?

Eureka!
A Greek inspired burrito.
Genius.
You'd almost think I smoke the funny green stuff with all my back and forthness (totally a word) and indecision's.
Setting the record straight - I don't, but if I did OH MAN I bet my food ideas would be even better.

This was a healthy enough meal, pretty sure I covered off all the food groups even.
A for effort and taste.
My head/stomach made the right move tonight. I guess indecision's can work to your benefit (sometimes)
Enjoy!

I'm Listening To: Something in the Way - Nirvana

Click to view the recipe

Savory Whipped Cream

2011-09-28T18:13:00.000-04:00

Um who says whipped cream has to be for dessert dishes only?
Its those "they" people at it again isn't it?!

Well, I'm stickin it to "them" tonight.

Where did this come from you ask? My lack of fridge ingredients is what happened.
No sour cream, no cream cheese, no yogurt.
I needed something for a burrito dish I was preparing and for some strange reason I had an abundance of whipping cream (yet none of the others listed above, go figure).

This recipe happened to be a Greek variation but you could mix up the spices to suit your dish.
Dollop it on a cream soup perhaps?
Possibilities are endless.
Try it out!

I'm Listening to: Amber, 311

Click to view the recipe

A Magazine Recipe - Spicy Bread Alert!

2011-09-21T22:11:00.000-04:00

I flip through myriads of foodie magazines at home, I always peruse through them at the checkout (annoying the man behind me as I hum and ha about purchasing yet another) I sometimes scribble out notes while in the doctors office (because I feel bad ripping out the pages) and yet I can honestly say with all the recipes I see on almost a daily basis I have yet to actually make any of them.

This changes when I spied a focaccia recipe in the October issue of Canadian Living yesterday.
I love all things bread.
My favorite smell is freshly baked bread steaming from the oven.
I burn my fingertips trying to be the first to taste it with a slab of butter. And it doesn't matter how many times that happens, it will be a constant, it will never change!

Did you know that most artisan breads are best if let to rest at least 30 minutes prior to slicing?
Pffft that may totally be true but this gal doesn't wait for someone else to have the first piece!

My bread maker sits on a shelf in my kitchen collecting dust. I like to make it by hand(ish).
This recipe peeked my interest with some bold flavors of chipotle and aged cheddar.
Sounds right up my alley!
And boy was it, burning fingers and all.

Normally my breads are mixed, risen and baked all in one day so when I realized I had to proof overnight it was a little depressing. I hoped I wouldn't wait all night long only for it to be rock hard (ever have that happen? I have).
Success! Totally worth the wait my friends.

I'm Listening To: Workin for the Weekend - Loverboy

Click to view the recipe

Autumn Cake

2011-09-19T18:07:00.000-04:00

Farmers market season is coming to an end.
GASP
Its time to stalk up on fresh homegrown goodies my friends!
Friday we picked up tonnes of lovelies but my favorite thing this week was a bunch of parsnips.

They're related to the carrot, not like a sister, more like an aunt twice removed. They are both root veggies, grown in the ground. They are white, slightly sweet with a hint of a spice you may recognize - I say cardamom.

Mr. BM looked at me with a half cocked grin when I picked them up and pretended to put them in my ears to symbolize I was not listening to him when he was trying to tell me he wouldn't eat them.
Oh you'll eat them because you wont even know you are doing it!

Today I pulled them out, peeling and grating like a mad woman.
I do not own a food processor, I suspect this would have made the task easier. They are definitely the annoying relative of the carrot - they don't shred as well.

I was bound and determined to make a cake inspired by fall and carrots.
I think I succeeded.
The boys came home today, I handed them each a piece of cake and they thought it was carrot cake - teehee
I bet your family will enjoy this too!

I'm listening to: Change (In the House of Flies) Deftones

Click to view the recipe

Pesto Chicken Pizza, Because SOMEONE Gave Up Pork

2011-09-14T09:41:00.001-04:00

Mr. BM has given up pork.
GAAHHHH I KNOW!

Who in their right mind wants to give up pulled pork, pork chops, country ham, BACON??!! BACON of all things?!
He told me he watched something on tv that made him think he should give it up.
Now, I'm all for personal choice, as long as it doesnt interfer with my meal plans. Nobody likes a quitter.

We already don't eat a lot of red meat so now taking out the "other white meat" perplexes me slightly.
When its pizza night we have pepperoni, bacon, sometimes ham, what the heck?! I can't use any of those anymore.
Mr. BM, I love you, really I do, but your whimsical ideas of just "stopping pork" really bugs me! Just sayin.

Last night was pizza night. My usual ingredients cast aside like an old toy a child no longer cares about. I have to come up with a new toy.
Enter chicken.
Now I like chicken on my pizza but the boys usually turn their noses up at it because theirs has BACON on it and mine has spinach. Not this time, or any other time from now on, you'll have no more pork.
Thank your father kid.
I didnt miss it, I love chicken. And what I love more than that is pesto and chicken.
DING
Its going on the pizza, yes indeed it is.
So goodbye porkalicious pies, the other white mean now invades your territory, drops its flag and owns it.

PETA better not infect his head or else we are all in trouble!

Enjoy

I'm Listening to: Fix You - Coldplay
Click to view the recipe

Buttercreams and Birthdays

2011-09-11T22:16:00.000-04:00

I'm no expert when it comes to cake decorating.
I did take a course when I was about 14 so that totally makes me professional doesn't it?

I tell myself it does so don't burst my bubble.
I also like to hide the fact that it was nearly 20 years ago that I took said course when I cake talk.
So why not go into business?
PFFFFT
Because until recently I didn't know a few things I'm about to share with you here:

Never knew how people made such wonderful smooth fondant colours (when I try to mix I get streaks)
Just learned about frozen buttercream transfers

And #3 is probably the most embarrassing for any true cake connoisseur
I have only ever made one type of buttercream because I didn't know other methods existed!
Now in my defence it WAS 20 years ago I took this course and it was only the beginner one at that. I didn't want to make cakes professionally, I just wanted to make my parents a pretty anniversary cake.

Since I am now hooked into researching, blog reading, fb fan page stalking and communicating with some wonderful people out there in the food world I've since found out that I have limited knowledge (or rather I should say experience) in the art of cakes.
One of my go to sites is Sweetapolita. Amazeballs! You should check it out if you haven't already!
This is where I learned there were other methods of making buttercream.

Since I had been asked by the mother of my good friend Muffy (no, she is not a stripper) if I would make her birthday cake I was on a mission to try something new. Now, most people suggest (me included) that you should never try something new for others but the way I see it is I had time to mess up so why not?
I knew her family had enjoyed Fred's cake the weekend before but I know my friend, she likes vanilla not chocolate so I needed something different.
I saw this beautiful cake from Rosie (Sweetapolita) and I knew I had to mimic the look.

Dark Chocolate & Raspberry Buttercream Cake with Chocolate Ganache

Swiss buttercream!
What? What the heck is that?
Its a new fandangled buttercream I have never made (or heard of) using egg whites.
So I sent Rosie a msg on her Facebook page and she gave me encouraging words: "You can do it, Katrin! You'll be amazed at how easy and incredibly yummy it is! :)"
She was right. It was yummy and it was easy!
Here's my version of the cake

French Vanilla Bean with a raspberry (traditional buttercream) filling and a lemon Swiss buttercream for the outside!
I admit her picture is better but I refuse to say hers tastes better, if anything they are each wonderful!

To make Lemon Swiss Buttercream (I revised Rosie's version):
5 large egg whites
1 c. superfine granulated sugar - I took regular sugar and pulsed it a bit in my magic bullet
2 c. softened, cut into cubes
1 tsp. pure vanilla extract
zest of 2 lemons
2 tsp. or so juice from the lemon
Pinch of salt
Add egg whites and sugar to the bowl of your stand mixer and place it over a simmering pot of water. Whisking constantly, until the sugar has completely dissolved and the egg whites are hot.
Remove and with the whisk attachment, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated and mix until it has reached a silky smooth texture.
(Its possible it will curdle, especially with the addition of the butter, don't worry keep it going, it will take form soon, promise!). Add vanilla, lemon zest and juice along with the salt, mix well.
It will store in the refrigerator for about a week in an airtight container or you could freeze it (so I am told). Either way you are going to want to let it come to room temp and then whip until it goes back to its fluffy self.

Next time, I am gonna try my hand at Italian Buttercream!
What the heck is that?!

I'm listening to: Party Rock Anthem - LMAFO

Chicken Milanese

2011-09-08T18:58:00.001-04:00

Flat chicken. That's what Little Ugh calls it.
By no means is he referring to taste. He thinks its funny that people cut the breast and then pound it out to make it super thin. What does he know, he's just a kid.

Because son, it takes less time to cook (but more time to prepare), because it can be breaded and fried or baked and still be juicy, but mostly because you didn't do your homework and since I can't beat you I might as well take it out on the chicken right?
I could have said that. maybe. probably. I did.

Normally when I pound out chicken or veal or pork for that matter I have been known to top it with red sauce and cheese for a scallopini. Today there will be none of that.
Simple flavors are big flavors!
Enjoy

I'm listening to: We Didn't Start the Fire - Billy Joel

Click to view the recipe

Goulash - Take One

2011-09-06T18:56:00.000-04:00

Remember when I said I don't like soup? Ignore it for this post.

Mr. BM reminded me when I made this dish that I don't eat soup, I don't like soup and I complain all the time when he pulls out a can of soup.
Actually, I believe his exact words were "Um, isn't this like opening a can of Chunky soup"
OHHH EMMM GEEE it's not even like a can of waste!

Dammit. I might like soup. Sorta.

Little background as to why I want so terribly to master this dish:
It reminds me of a time that was simple. High School.
We, meaning a few delinquents plus me, had a local hangout that no one else seemed to go to.
It was this little cafe about a 10 minute walk from school in the "village". I have no idea why or even how we ended up there in the first place but it quickly became our haven.
They served home made pastries, they had a teeny lunch menu and a back room that we took over every day to chat and play cards while we drank tea. Apparently I have always loved good food, even as a teen!
We were on tabs (which I always paid on pay week), and became good friends with the owners Penny and Richard. A lovely couple with 2 kids. Richard was the pastry chef, Penny, I'm not really sure she could bake or cook but she played a mean game of asshole!
Every other day when I could afford it I would order the same thing. A bowl of goulash with rye bread and butter.
Ever since then I have craved Richards goulash. I have yet to eat anything comparable, even in my own kitchen.
This is phase one of goulash conquering. It was good. It wasn't Richards. Onward I go - phase two to commence in few weeks once the "I'm pretty sure that's soup" comments subside.
And yes, I suppose its soup.

I'm Listening to: Bulls on Parade - Rage Against the Machine

Click to view the recipe

Nectarine French Toast Casserole

2011-09-03T21:55:00.001-04:00

Hey Anthony Bourdain, you suck big obnoxious donkey hooves. There, I said it.
Paula Deen may cook some high fat, super sweet meals and desserts but you don't have to eat them, its called choices.

Today (well actually last night) I CHOOSE to make a Paula Deen dish.
This was the first one ever and this morning while it was delishishly baking in my oven I was doing a happy dance so that I could burn off some extra calories before I devoured it.

Amy over at Crumbs in my Mustachio posted a link for the Baked French Toast Casserole yesterday and we both started creating variations.
Our plan of attack over a facebook conversation:
Me, nectarines and hazelnuts
Amy, well you'll just have to hop on over to her site in the next couple of days to find out :)

Now I have to admit to you that I am not a huge fan of casseroles, I've never actually made one in all my years of cooking.
Throwing things randomly into a pan and tossing it into the oven doesn't symbolize love of cooking to me.
This dish although being called a casserole didn't seem to fit the mold so to speak.
Until I added in a few extra ingredients.

I will make this again you can count on that but maybe not for a few months to let my body loose a few pounds.

I'm Listening to: Pick Up Man - Joe Diffie

Click to view the recipe

Toasting Hazelnuts 101

2011-08-31T22:41:00.000-04:00

Here's me walking around aimlessly at our bulk food store in search of chopped hazelnuts

Photo courtesy of http://www.jbroadbentphotoblog.com/2010/10/i-am-finally-coming-up-for-air.html

They don't have any.
WHAT!?

Guess I'll have to figure out how to get the skins off and chop em myself.
Easy!
I'll tell you too.

Toss your nuts on a baking sheet in a single layer.
Resist the temptation to add oil or grease the sheet - its not needed.

Place in your oven at 275F for about 20-25 minutes.
You are going to want to toss them around every 5-7 minutes so they don't burn.
Remove and let cool slightly.
Place them into a tea towel and rub back and forth - this will help to remove the skins.

To chop them, place into a large Ziploc bag and pound with the side of a meat tenderizer.
Easy peasy and super tasty!

Chocolate Hazelnut Mousse Cake

2011-08-31T22:29:00.000-04:00

Hey guess what?!
I made a cake and actually got paid for it!!!
That usually doesn't happen, no congrats needed.
If anything I simply request the cost of extra special ingredients that I may otherwise not have on hand.

I'm not going to take email requests so don't bother.
I suck really, there are WAY better cakesters out there and I just like to make them for myself, family and the occasional friend (and only special ones at that, like Fred, who turned 65. He's the father of one of my peeps!).

Pretty sure I have a case of the OCD's when it comes to caking decorating. I get really frustrated when my piped stars are different sizes, when fondant cracks or when my cake breaks a little. I could NEVER decorate cakes for a living, either that or there would be a lot of waste in my belly!
I give decorators mad props for their creativity and understand why they are so expensive.

So when I tell you this took a mere 4 hours it should amaze you! Actually, it only takes that long because you need to cool your cake and chill your mousse completely and then assemble. Stages people, stages.
3 layers of cake, 2 layers of hazelnut mousse topped with a ganache then surrounded by chocolate and hazelnut rolled wafers! (thanks Jo for the inspiration)

I wish I could tell you how wonderful it was, I didn't eat it (although I tasted the mousse and the cake and the ganache separately and they were all wonderful!) but I did hear that there was NOTHING left over, not even crumbs - that's gotta tell ya something.
And if that doesn't maybe this will

How bout this one?

Yup
De Licious!
Enjoy

I'm Listening to: Paper Planes - M.I.A

Click to view the recipe

Banana Boston Cream Pie? No, Cake

2011-08-29T22:16:00.000-04:00

Ever grab a cookbook you got as a present years before and realize you've never actually made ANYTHING from it?
Actually, I am pretty sure I only thumbed through this particular one a handful of times and then set it back on my rack. (I have A LOT of cookbooks)

I swear those books chirp at each other behind my back, hoping, wishing and praying for me to pick one of them up, use and abuse them.
"today's gonna be the day, she just HAS to pick me"
"not a chance, she's craving pasta, its for sure me"

Well, today From Emeril's Kitchen, its your time to shine!
Your Banana Boston Cream Pie peaked my interest, I will dust your pages with flour and leave thumbprints of batter so you know I was there :)

Alright, back to seriousness.
I really thought this would be a great dessert.
It was, although the title lies, its a cake and even the description suggests it is more of a banana sponge - more lies, its a cakier version of a banana bread - not that I am complaining!

If you like bananas, chocolate and pastry cream you will enjoy this - trust me.
I however screwed up my pastry cream, I didnt let it thicken to the optimum viscosity before cooling so it was a bit runny, still tasty, but not what it should have been *note for next time, let thicken a little longer on the stove*
Enjoy!

I'm Listening To: Friends - Whodini Thanks Tobias!!

Click to view the recipe

Squash - The Veggie I Love to Hate

2011-08-22T23:05:00.001-04:00

I confess, I have never eaten pattypans before.
Confession numero deux, I am not a fan of the squash family.
One more - I'm still not hooked.

Last year we were on a mission at the weekly farmers market to pick out veggies or fruits that we have never had before (or haven't had in a long time). We are still on that kick, although now we are getting into things that I likely would NEVER pick out.
But in order to maintain our introduction of new foods to our "healthy" lifestyle mantra I have to bite the bullet, grind my teeth and find ways of making these items as appealing as possible

They were ok, the flavors added I think made me enjoy it more than I would if it were just roasted with salt and pep. Please don't turn your nose up because I do, I bet if you like them you'd like this recipe (I don't even like sweet potatoes). Maybe I need more one on one time with the pattypan to become a lover?
If you're a fan you should try this method, you might enjoy it more than I. The boys ate them all up.

Side note, I think they are really pretty looking fruits. Wait, it does have seeds so its a fruit right?

I'm Listening to: Party in the USA - Miley Cyrus (does that make me lame?)

Click to view the recipe

Award Winning Blueberry Muffins

2011-08-21T14:07:00.002-04:00

Its Sunday.
Its lazy.
Its raining.

What goes better with rainy Sundays than some freshly baked muffins?
I suppose a piping hot cup of tea would work too, or your bed where you lie watching movies all day, only moving to relieve yourself. (did I just say that? Man, I wish I could be THAT lazy)

Sadly, if its not raining too hard we're playing baseball this afternoon. Since its likely that this Sunday isn't about to take to shape as I hoped, maybe a special treat to get me into the mood of motivation might do the trick.
It worked.

You cant bake in a dirty kitchen so the first chore was to tidy up (not that it was messy). I did the few dishes in the sink which then turned to windexing the fridge which then moved me into the bathroom to do the mirror and vanity. Why stop there? Clean the toilet, oh, maybe I should sweep and mop?
WAITTTTTT
MOM, WHERE'S BREAKFAST??
ooops.
Told you the thought of making muffins would get ya motivated :)

This recipe I've adapted from Canadian Living Magazine many years ago. It was a simple batter that I always add other ingredients to make them different.

I used 2 leftover really ripe peaches and some frozen (fresh) blueberries I had from the market.
I love peaches and blueberry combo - bursts of flavor all over the place!

Enjoy
(Heather from the Cupcake Girls did - she even said, in front of an audience, it was outstanding - best she'd ever had!)
I'm Listening To: Sunday Morning - Maroon 5

This recipe has been selected as a finalist and won first place in the Canada's Baking and Sweets Show Home Baking Recipe Competition
Click to view the recipe

Corn on the Cob - BBQ Style

2011-08-18T10:09:00.000-04:00

You know what I don't like about corn?
The dental floss look once you're done eating it.

It never fails - I could husk and pull those tricky buggers till my hair turns grey and there will always be those stringy little leftovers in my teeth.
Great look. Really.

I have to tell you though, when bbqing them I didn't have that problem. They just seemed to pull away like a kid breaking away from his mothers grip to run to the candy aisle at the grocery store.
GONE.

This is a great way to stay out of the kitchen on hot summer days, and even easier clean up.

All you need to do is to place your ears of corn (unhusked, unshucked un anything) in your sink, completely submerge them in cold water for at least 30 minutes.
Heat your BBQ to a medium high heat and place them on the grill.
That's it.
Oh, wait, you need to turn them every few minutes.
Grill for about 20 minutes.

Once you take them off, let stand about 2 or 3 minutes to let the steam inside subside or else you are going to burn your fingers!

Peel back and enjoy with some homemade herb butter MMMMMM - those pesky strings won't even be a problem!

I'm Listening To: Here for a Good Time (Not a Long Time) - Trooper

Mom, This Post's For You!

2011-08-14T11:53:00.002-04:00

Remembering what desserts your mother made as a child can bring back wonderful memories.
I recall my mom making a dessert only a handful of times.
She called it the "1000 layer cake". Better known as a napoleon or mille feuille.

I know I asked her to make it more times than she actually did.
Being told "it takes a long time to prepare" didn't seem fair as a child. Who cares? That's what weekends are for right?
As an adult who now bakes, hearing my mom tell me she used to make the pastry herself makes all the difference in the world.
Forgiven.
You don't need to make the puffy layers yourself. There are many grocery stores that carry frozen puff pastry which taste just as wonderful.
I usually have a box in the freezer myself.

So when I brought a bunch of peaches home from the market on Friday I knew I wanted to create something fancy shmancy, somewhat adult, and I remembered my moms 1000 layer cake.

Mission: find a suitable jam type filling that uses the peaches in a manor I am not accustomed to.

Mission accomplished!
I made a compote of sorts with brown sugar, a touch of honey and balsamic vinegar.
This paired with the pastry cream that had a hint of Grand Marnier worked in between the layers of flaky pastry.

Thanks mom for introducing me to this dessert many many years ago.
I only hope this will make you proud!

I'm listening to: Peaches - The Presidents of the United States of America
Click to view the recipe

Central Pizzeria - A Worthy Review

2011-08-12T20:38:00.000-04:00

When walking up to Central Pizzeria in Ft. Erie it reminded me of my semi-rural hometown.
Small brick building that screams dive.
A scant amount of tables scattered around, a cooler with a selection of your standard sodas and minimal decor.
A minimalistic menu of pastas, pizzas and sub sandwiches.
Friendly banter between the cook and the police officer who pops in for a meal to go.
Homey. Comfortable.

But don't judge a book by its cover!
If you look even further into the location you will notice a steady stream of clientele, phones ringing off the hook, take out orders flying out the doors, not to mention the awards for Best Pizza in 2010, multiple "Reader Selection" winner plaques as well as framed "thank yous" for sponsoring local sports leagues hanging off the walls.

What can you determine from a neighbourhood joint that's been open since 1983?
The food must be decent right? To say the least!

Antonitta (Ma as the boys call her) and her husband Carmine started the business after immigrating to Canada from Potenza, Italy and gave up their Italian bakery years prior.
Their two grown sons, Mike and Vito also share in the daily life at the restaurant and have since '83 or so.
A true family business!

I sat around and joked after my meal with Mike who said any questions I had should be directed to the matriarch of the family - Ma.

I didn't want to have an "interview" with Antonitta, I just wanted to pick her brain, find out what keeps her going and maybe sneak a peak into their family recipes!

"I love to cook, that's why I do it" she says. "I'm here from about 1pm to about 11pm every day"
One of the sweetest, hard working woman I have encountered.
A doll really!
We chatted for nearly half an hour, talking about Italy, cooking, cannolis - while the boys did the rest of the work ;)

There are many homemades here which will bring me back my next visit but the reason for our stop - the Wednesday night special!
A whoppin bowl of spaghetti, homemade sauce and 3 giant meatballs along with a side salad and garlic bread for a mere $6.50!!?!!
A true Italian red gravy and juicy tender meatballs.
I was in heaven.

When I asked Mike for some chili flakes he proceeded to give me a warning about the contents of the shaker.
"They're homemade, they aren't like what you're likely used to so go easy"

He was right, I was wrong - please pass the water.

I desperately and forcefully finished every last bite - I had wanted to bring home a doggie bag but it was there, staring at me, my taste buds urging me to just keep going....I went home bloated, satisfied, happy.

If you are ever in the area I have to urge you to stop in for a quick bite. Say hi to the fam for me too!
And try the homemade manicotti for me - let me know how it is.

Central Pizzeria & Restaurant is located at 161 Central Ave. Fort Erie, ON, Canada.

Red Curry Mango Chicken

2011-08-12T16:01:00.000-04:00

Its been about a week since my last post.
Have to say it was really odd being away from my kitchen for so long, without the interweb and all you crazy readers out there.
But I'm back baby!

My boys went on their yearly "boys only" trip to Atlanta and me, well, I went to Ft. Erie, Ontario to visit a dear friend.
Jane has known me since I was 18. She knows a lot of things about my life but most of all she knows that I love food. Good food.

I had been promised a red curry mango chicken dinner for the past few years. I was beginning to think I was never going to have it since we don't see each other all that often.
Obviously the week was not going to be complete without this meal.

It didn't disappoint. Not. At. All.
Firm but ripe mangoes. Spicy (but not burn your tastebuds) red curry. Chicken. Veggies.
I adored this dinner.
Thinking it over, I adored having the time to eat this dinner with her.

Thank you my friend for nearly a weeks worth of companionship, fun, and food!

I'm listening to: Sittin on the Dock of the Bay - Otis Redding

Click to view the recipe

Sweet n Sour Meatballs

2011-08-04T19:58:00.001-04:00

I could make this in my sleep!
This is Little Ugh's FAVORITE meal.

Sometimes the type of ground meat changes.
I make it with chicken or turkey a lot.
Obviously pork or beef are acceptable as well but we don't eat red meat often.
On occasion I will ramp it up with a combo of pork and beef.

The meats do change the flavoring of the whole meal, even if slightly.

The sauce changes from time to time too but I will give you my "traditional" ingredients and then let your imaginations run from there!

Sweet n Sour Sauce
(makes enough sauce for approx. 1 lb of meat turned balls)

1 c. ketchup (Heinz - because there's no other kindz)
4 tbsp. white vinegar
4 tbsp. Worcestershire sauce
3 tbsp. brown sugar
and I always always top the meatballs with chopped onion before I pour the sauce over top!

In a pot throw all of the ingredients (not onions) and bring to a bowl.
Top meatballs with sauce, bake for 30 minutes at 350F
Easy!
Sometimes I throw in some pineapple juice, I've used a combo of bbq sauce and ketchup, different vinegars, honey - you name it I've probably played with it but the above recipe is great, simple and delicious :)

Meatballs
1 lb ground meat
1 egg
bread crumbs
Caesar rim spice
pepper
Worcestershire sauce

I eyeball these, and depending on the meat I may change up the spices used but the Caesar rim spice works great.
Pan fry to brown and then toss in an oven proof dish, cover with diced onions and sauce and bake for about 30 minutes at 350F

I'm Listening To: Great Balls of Fire - Jerry Lee Lewis

Not Pretty Yet Pretty Tasty

2011-08-03T15:40:00.000-04:00

Fresh peas and pasta?
I used to hate peas.
Still not a huge fan but when you throw in some bacon, chicken, pasta and pesto = PRESTO!
PEA LOVER

I doubt I would enjoy this if the peas weren't from the market.
Canned veggies sorta make me gag. (childhood memories)
So I recommend the fresher the better.

And don't go by the photo.
Go with the ingredients and just imagine a fancy dancy white odd shaped bowl, perfect silver cutlery and a man in a black suit and white gloves plating this for you ;)

I'm Listening To: I Don't Know - Sheepdogs new band I just discovered from my Aunt!

Click to view the recipe

Mash Up Monday - Banana Split Ice Cream

2011-08-02T21:52:00.000-04:00

I'm so excited.
And I just cant hide it.
I'm about to lose control and I think I like it!

Seriously.
Not lying.

Who doesn't love a banana split?
Most of the food groups are involved so its good for you right?
Fruit
Dairy
Chocolate
Nuts
This is a mash up if I do say so myself - its all rolled into one bowl! You can even make the bowl as big or as small as you'd like.

One of my favorite Blizzards from Dairy Queen (which is not publicly announced on their menu board) is the banana split blizzard.
Why not recreate it at home?

DONE
Enjoy drooling!

I'm Seriously Listening to - I'm So Excited - The Pointer Sisters
Click to view the recipe

Let's Get that Chicken Drunk!

2011-08-01T21:58:00.000-04:00

I've cooked with wine.
I've beer canned a chicken.
I make a mean Kahlua cake, yet I have never cooked with vodka.
Until tonight.

When I think of cooking with it, I think penne with a vodka cream sauce (although I can honestly say I have never had it)

Recently I was given a cookbook simply called "The Vodka Cookbook" and a bottle to boot.
I thumbed through the pages but what I was having tonight didn't make it into those chapters.
I guess you could say it was a creative decision to not use the book.
Actually it was lack of ingredients and it being a holiday (so the stores weren't even available to dash out to).

So I improvised.
Chipotles
Oranges
Vodka
Garlic
Honey

Good mix actually.
Sweet with a kick.

My only regret was not marinating in the mixture first and having more to brush onto later.
We BBQ'd it and glazed it in the last few minutes of cooking.
Next time for sure!

I'm Listening to: Karma Police - Radiohead

Click to view the recipe

Rib Cook Off

2011-07-31T23:32:00.001-04:00

Great weekend!
If you read my previous post you know that we were involved in a friendly rib cook off up at a friend's cottage this weekend. It was hot and sunny and full of wonderful people.

Unofficially, we won from the chatter throughout the night.
There are no "official" winners, we only go by who gets the most people going back for seconds and thirds. We go by "everyone is a winner" attitude!!

But boys and their testosterone....
They turn into whiny little boys really.

I heard a few "that's not fairs" and "man, he won last year" and "we really should have ballots and trophys"
But it was all in good fun!

This year we had less people at the party, less people cooking ribs but the deck was still covered with bbqs and lots of full bellies.

To the newbie it is rather a funny site to see.
6 barbecues lining the deck and a few crock pots. 20 men brushing, grilling, shooting the breeze while throwing little jabs in about how their ribs are the best, not to mention the pre sampling.

I went along and snapped photos of each of the contest entries but strangely enough when I asked "so, what is your secret" I received little information. Tight lipped men!

No one wanted to give up their recipes!?
Maybe because I suggested I was going to blog it - they didn't want someone stealing their ideas for next year.

I am not allowed to post Mr. BM's secret recipe either but I will tell you that he doesn't smoke them, which a few people did do.
I just couldn't tell what type of wood chips used. They were whisked away quickly as I approached HAHA.

It's ok boys, I don't need your recipes, we have the winning one anyway ;)

Thanks to the host and hostess for opening up their home and property for the great time and amazing food as always.
Thanks to the men and women who partook in preparing wonderful pieces of deliciousness for all of us to try.
Thanks to my running shoes who now need to be laced up to get rid of the weight I just gained because of one night!!

Here are a few pictures from the weekend.

Outta Commission for a Few Days

2011-07-29T18:58:00.000-04:00

HIYA!
or should I say LATER!

We are off this weekend to the cottage.
I am not sure our plans of returning home yet but there's no internet access so I won't be around to see all your comments on how much you miss me and the tunes I share. I just know there will be many upon my return ;)

This weekend happens to be a long weekend for us Ontarians, one my extended family embraces to the fullest.

For the last 8 years (could be more) we've engaged in a big ole party by the lake.
It started off small, just close friends and some family.

It grew, quickly.
People around the area started hearing about it (and the free food) and started flocking like seagulls.
It has been known as "The Jimmy Buffet Party".
Of course we serve "cheeseburgers in paradise", margaritas galore and everyone must wear Hawaiian shirts!!
We've had a live band play a few years as well - and when on break the Buffet is blasting on the ipods.

Then we moved.
The cottages that were rented for seasons past were a thing of just that - the past.
A few couples bought near the area and so the party moved.
It also changed slightly.

We still have burgers, we still have a bunch of people (back to friends and friends of friends and of course family), we still call it Buffet weekend but the newest tradition is the rib cookoff!

Each year it grows too. Some years we have only had a few entries, this year we are hoping for at least 10!
Some are low and slow, some are baked, some are pork and some are beef. But everyone who wants to sample gets some.

Of course Mr. BM is entering (I don't cook ribs - unless its crock pot because he's the master).
He doesn't disclose the ingredients either - ever.
But we won the last year entered!
I say we because I bought the ribs ;)

So, my next post after the weekend will be all things Jimmy Buffet party.
I'm hoping to get a few recipes to take home, some great pictures and to share our family tradition with you.

Whatever you do this weekend, be safe and have fun!
Peas Out

I'm Listening to: Cheeseburger in Paradise - Jimmy Buffet
Heaven on earth with an onion slice!

Ode To Green Beans Continues

2011-07-28T19:28:00.000-04:00

I picked up more beans at the market on Friday.
Que'll surprise.
I'm obsessed.

Wanting to change things up a bit I went southern style.

BATTERED
FRIED

Got your attention?
Maybe this will.

We don't deep fry much (anymore), we don't even pan fry that often either, so this was more of a treat.
A delicious, crispy, side treat.
We paired this with chicken fingers which was first marinated in HeluvaGood dip and milk - uh YUM.

I'm Listening To: Hella Good - No Doubt Thanks for the recommendation Learn, Laugh, Cook!

Click to view the recipe

I Scream, You Scream....

2011-07-27T16:01:00.000-04:00

We all scream for ICE CREAM!!

Guess what I got?!
Go on...

A year's supply of ice cream - nope, guess again!

Only the bestest gift a gal could ask for.
The KitchenAid Ice Cream Maker attachment for my machine!!!
Hip Hip Hooray

I came down on Saturday morning and there it was.
A big ol box of squealing joy.

I had wanted one for a while
However I am frugal, I couldn't justify spending that kind of dough on a machine that can make me need to pay for a gym membership too.
But all's fair in love and gifting.
My honey knows me so well - and he was the first to tell me what I had to make with it too.

I'm hooked. This is going to be my nemesis I can feel it.
Anyone wanna pay for my gym membership?
How bout some new running shoes?
Thighmaster?
No? Ok, well then you better join me in indulgence

I'm Listening To: Soundtrack to my Life - Kid Cudi

Click to view the recipe

My Humble Attempt at THE FLAN

2011-07-26T12:25:00.000-04:00

My absolute favorite dessert is the fruit flan.
The custard/pastry cream.
The fruit.
So many different combinations, smooth and creamy.
Good Golly Miss Molly!

Funny story:
Mr BM knows this is my fav.
For my birthday last year he knew what to do.

Birthday Morning: the boys wake me up, singing, with what nearly looked like a flan in my hazy state.(with a higher graham crust)
I wipe my eyes, blow out the candles, look loving into the plump glistening strawberries cascading over top.
Fail
Cheesecake.

Birthday Dinner: Mr. BM promises that he searched high and low for it.
Again, singing, candles, blueberries this time! This MUST be a winner!
Fail
Sponge with whipped cream filling.

CMON, now I have 2 decadent desserts to eat between 3 people that aren't anything of what I had hoped for.
Bless him for trying!

Day 2 of Quest: Mr. BM comes home after work with a small pastry box. Lovingly says "next year I will pre-order the flan, all I could find you was a tart"

At that moment I knew he was a keeper! I heart him bunches!

This year, I decided I would make my own fruit flan, to avoid the kerfuffles (because I know he didn't pre-order anything)
We had picked up these fantastic field blackberries (the tiny sweet ones mmmmm) and some blueberries from the market.
Those would be the inspiration!

I wish I could tell you this turned out better than any other dessert I have ever made.
It didn't.
The flan pans I inherited do not have removable sides. You can only imagine the mess.
The sponge I made was a teensy bit too flat, not posting the recipe because it was a fail.
BUT the pastry cream was perfect. So we put it together anyway, ate it and enjoyed it even though it was a blunder in the kitchen.

Blueberry/Blackberry Flan

1 pint fresh blueberries
1 pint fresh field blackberries
flan crust / sponge (use your favorite)
pastry cream

Pasty Cream Recipe:
1 1/4 c. milk (I used 1%)
1/2 vanilla bean split
3 egg yolks
1/4 c. vanilla sugar
2 tbsp. flour
1 1/2 tbsp. cornstarch

In a pot heat the milk on medium high heat with the split bean, just until foamy and starting to boil.
While the milk is heating up, in a bowl mix the sugar and egg yolks together. Sift the flour and cornstarch in and mix until you get a smooth paste.

Once the milk is ready slowly pour into the egg mixture, keeping the bean aside. Tempering.
A few drops at first to heat up the mixture and then a slow steady stream. You don't want scrambled egg bits. If you aren't sure, pour through a sieve.
Scrape out the seeds from the vanilla bean and add to the mixture.

Pour back into the pot and heat slowly while whisking constantly. You want it to just come to a boil, remove from the heat and keep stirring.
Pour into a bowl put plastic wrap right on the surface and cool completely (in the fridge)

I`m Listening To: Pour Some Sugar on Me - Def Leppard

MashUp Monday Returns! Loaded Baked Potato Salad

2011-07-25T11:59:00.000-04:00

We were headed to a backyard bbq to commemorate two wonderful people getting married.
They are a great pair that Anna and Matt. Two crazy love birds!

I got wrangled into bringing something about a week out.
I didn't mind (anything for you Jenny!)

She asked me to make my Omi's potato salad. Its simple, easy, has pickles, feeds a crowd - of course!

Potato salad to me symbolizes bbq, picnics, and summer.
Strangely enough, we don't generally eat it in the winter. I guess that's like saying I don't eat a full turkey dinner in the summer. (except this year when the freezer conked out and we had to)
Its not like potatoes are seasonal vegetables?!
Might have to change my mindset on this one.

I decided that I wanted to incorporate a new version I just read in Rachel Ray's latest magazine.
As soon as I saw it I knew it was my newest MashUp.
It's perfect for outdoor dinners - no mayo to go bad in the crazy heat we've been having lately and all the great things you would throw onto a baked potato! Can you say BACON!

That Rachel Ray, she's genius. I want her to be my friend.

This is a must try at least once!

I'm Listening To: You Know Diamonds are Forever - Amy Winehouse/Kanye

Click to view the recipe

Balsamic Reduction

2011-07-22T00:24:00.000-04:00

Ever make a balsamic reduction and stick your nose over the pot to smell it?
Don't recommend it.
Unless you have a cold, sinus trouble or just want your nostrils to burn a little and your eyes to water.

Its like Vick's in a pot.
Smells tremendously better though.
My eyes are still watering.

I wanted something a little different to go with our pork.
It can be so ordinary.

I try not to make it humdrum.
Hence
The glaze

This awakens the taste buds, party in your mouth!

Its nearly effortless.
You won't be disappointed, except if you let it reduce to burnt (not that I did that my first time ever)

Here's what you need to get this thing going:
1/3 c. balsamic vinegar
1 clove of garlic, halved
a few sprigs of rosemary
1 pat of butter

In a pot bring vinegar, garlic and rosemary to a boil.
Reduce to a simmer until it starts to thicken - try drawing a line in the pot

Remove the garlic and rosemary (they were to infuse flavor, not to bite down on chunks)
Stir in the butter.
Serve immediately over your preferred meat/veg

I'm Listening To: Last Night - The Strokes

Roasted Herbed Mini Potatoes

2011-07-20T22:39:00.000-04:00

Farmers market finds are the best!
How can you go wrong? Walking around, colours, smells, flowers, friendly people?

Don't you find that the markets have the most courteous people ever!
I mean people all standing in awkward lines that run horizontal and a few people deep and you always get "oh, sorry, were you here first?" and even if you were you find yourself saying "oh, go ahead" and really meaning it!
I am anxiously awaiting Friday because it starts again and I already have my shopping list started.

One of my favorite things to pick up while I am there are mini potatoes.
I said one but I have so many really....alas, as the lover of all things carbs, potatoes are right up there.

By the way, I have growing some in a pot in the yard this year for the first time - EEEP so excited for them to be ready.
I wonder if they will yield enough for me for one meal?

Oven roasting or bbq packeting are two ways to create a great roasted potato.
But what really makes them is the seasoning.

I have quite a few pots of various herbs in the garden as well, two of them being parsley and basil.

I like to use fresh herbs when I can and this recipe is no exception.
Simple.
Flavorful.
Enjoy!

I'm listening to: Maps - Yeah Yeah Yeahs One of my favorite tunes, check it out!

Click to view the recipe

Summery Tomato Cucumber Salad w Basil Balsamic Dressing

2011-07-20T21:30:00.000-04:00

Disclaimer: I don't eat fresh, raw tomatoes so this was not consumed by me personally. All opinions expressed are based on actual individuals, Mr. BM. His true and accurate account is a valid interpretation of the dish, or at least his accounts are what he told me, to my face ;) and to be believed.

My wonderful neighbour swung by while I was trying desperately to revived my brown sun bleached grass this weekend with some home grown luscious red beauties. I explained I wouldn't use them as Little Ugh and myself do not eat them (unless in ketchup, or cooked).
She didn't care.
I ended up with 6.

I heart my neighbours, they are wonderfully neighbourly.
They watch my house when I am away, they take in my mail, they feed my cat, and they force veggies down my throat even if I protest (lovingly of course).

Alright, I won't let them go to waste.
I could have made a pasta sauce, I suppose I still could.
Maybe the balance I will try my hand at homemade ketchup! That might be fun.
But today I decided that the cucumber in my fridge needed a partner in crime.

Fresh basil from the garden plus balsamic vinegar and olive oil seemed to be the smart way to dress it.
I hear it went well.
Or so "he" says (to my face)
I did make a bit too much for 1 serving so the concoction would be more for 3 or 4 servings which I will remember for the future. So as I post the recipe I am adding in extra tomato and cucumber to compensate for you.

I'm Listening To: Tiny Dancer - Elton John (because I am trying to get tickets for September!!)

Click to view the recipe

Homemade French Style Dressing

2011-07-15T15:52:00.000-04:00

I got a little tired of bottled dressings a while ago when I discovered how easy Caesar dressing really can be.
Sure, you can run into any store, pick up a bottle and toss it with some lettuce or spinach and call it salad.
BORING

Hey, I'm not knocking store bought dressings, I do have some favorites and I don't see the need to buy a bunch of ingredients to make them when I can just grab and go, but when you can come up with your own fresh tastes it can make not only your mouth happy but your heart.

I found a new quest:
French dressing.

I'm not a huge fan of it but for some reason I wanted to give it a go.
I found a recipe from Canadian Living's website which I frequent.
(by the way I was featured back in their May 2011 magazine issue! Oh, don't get all excited that I was published, it wasn't for food HA, I had a makeover done and they did a fantastic job! Thanks Julia and Katherine!)

I followed their recipe to a tee.

Nope, didn't like it - sorry CL.
I am sure it was "tested until perfect" but it wasn't perfect for my taste buds. It was really tart. The use of lemon juice AND sour cream just felt like it was missing something. It needed to be more mellow.

So I improvised and added some things here and there.
I enjoyed mine more once I was done, no offence.

Dinner time rolls around and I am all excited about this new dressing, thinking I'm going to be sophisticated like, make an iceberg lettuce wedge, drizzle the sauce over top and call it a salad.

That is, until Mr. BM comes home and starts to laugh as he grabs his iPhone.

That's right, he wanted to take a picture, post it to twitter and send to his friends saying "lazy man's salad, see what she made me today?"

Thanks
Go on, ignore the best part, the French dressing I slaved over (not really).
Make fun, laugh it up chuckles.
But if you and your fancy pant clients went to a restaurant and received that on your plate I bet no one would bat an eyelash.
Who am I kidding, they would.
Whatever.

The star was the dressing not the wedge.

I'm listening to: It's Five O'clock Somewhere - Jimmy Buffet/Alan Jackson (for the in laws)

Click to view the recipe

Garlic Parm Yellow Beans

2011-07-14T20:09:00.000-04:00

Beans, beans the musical fruit...
Wait,
I am pretty sure this only applies to those little brown beans from a can right?
Ah well, it is what it is!

I mentioned in the previous yellow bean post just how much I adore these little, skinny pieces of God's creation.
Not surprisingly, I purchased a boat load so we could enjoy this side dish also.
The boys and I enjoyed it and even asked for seconds!

It is simple and quick.
Blanch your beans a few minutes and drop into an ice bath to stop the cooking.
Saute in butter about 3 cloves of garlic for a minute or so, throw your beans back in and top with freshly grated parm.
Side dish heaven!

I'm listening to: Bet You Look Good on the Dancefloor - Arctic Monkeys

Yellow Bean Frittata

2011-07-13T22:26:00.000-04:00

Green, yellow - I'm not picky give me farm fresh string beans and this gal could sit and eat and eat and eat them up!
I don't even need to cook them.
I prefer them raw actually.

Last weekend we picked up mounds of them so the next two posts are dedicated to the long, thin, delicious bean!

We didnt want anything too heavy for dinner.
Meatless Wednesday you don't come often enough in our abode.

Enter the frittata.

"Hey mom, that looks like a quiche."
Essentially it is, minus the crust - less carbs!

I picked up a little tip from Rachel Ray who suggests to whip the egg whites in a separate bowl and then fold them into the egg yolks.
Seemed to work well, made the eggs nice and fluffy!
Thanks RR.

I'm Listening to: Roxanne - The Police

Click to view the recipe

Crock Pot Cookin' - Korean Inspired Beef Short Ribs

2011-07-13T00:04:00.000-04:00

First I'd like to say how wonderful summer is. Hot, humid, sunny! I beg for these months!

My hair, now short seems to have soooo much volume in the humidity! Awesome!
Oh wait, that's called FRIZZ.

My upper lip has beads of sweat each time I set foot outdoors - attractive thought I know.

Cooking and baking seemed to be a thing of the past since our central air had been wonky and not allowing the glorious cool air to flow freely the last little while.
I really really really don't know how people live without it on a daily basis in the humidity - I bow to you!

So what do you do when the very thought of turning on your oven increases the internal home temperature 5 degrees?
BBQ of course.
But why not use your slow cooker?

It's not just for soups, stews and chili you know.

We had picked up some beef short ribs at St. Lawrence Market and were dying to eat them.

As I braved the heat wave to grab my mail in the morning I decided that standing outdoors "low and slowing it" was not something I was willing to do.
I quickly rounded up the crock pot and got ready to set it and forget it.

In 8 hours, not only was dinner ready but my house smelled amazing and it didn't add extra discomfort of the lack of cool air.
Perfect!

Fall off the bone goodness.
Enjoy!

I'm listening to: The Lazy Song - Bruno Mars

Click to view the recipe

Whoop Whoop! Whoopie Pies

2011-07-07T16:32:00.000-04:00

When we woke up this morning I asked Little Ugh if he wanted to bake today.
His immediate answer was "uhhhhh ya?"
When I asked what he wanted to make he wasn't married to anything except for peanut butter. Probably because during the school year he cant have it in fear of killing someone who may or may not have an allergy.

Now, I am not sure about all 13 year olds but mine loves to bake, he just needs to be coaxed from his dreaded appendage - the xbox.
Don't tell him but I secretly want him to go to France and become a pastry chef and then come home and make me delectable treats and teach me things I know nothing of.
A mother can dream cant she?

Ok, peanut better.
I immediately went to Martha Stewart's site because I knew there would be something kid friendly there.
I went through a bunch of recipes with him and we settled on the WHOOPIE PIE.
We have never had one.
Next to the cupcake its all the new craze aren't they?

We had a minor hiccup however in the baking and ended up with only 6 rather than 12.
Martha suggests placing the trays on alternating racks, top and bottom and then part way through rotating them.
Well, I only have one rack.
So my thought process was to bake them for the 10 minutes as directed on the top rack and then move the entire rack to the bottom for the additional 3-4 minutes.
FAIL.
Burnt.
Next batch worked out MUCH better.

I'm not listening to Martha anymore.
In fact, I lowered her suggested temperature from 375F to 350F and baked them for 12 minutes or so.
I also left them on the second to the top position the whole time.
SUCCESS!

Definitely will make these again!

I'm Listening to:Octopus's Garden - Beatles because its Ringo Starr's birthday!!

Click to view the recipe

Taking Stock n Making Stock

2011-07-07T00:05:00.000-04:00

Once, a very long time ago I made a judgement call;
I am never going to like soup.

In fact, when I even think about ~~eating~~ drinking it, it disgusts me. I'm sorry soup lovers. That might have sounded harsh
It baffles me too, don't try to wrap your head around it, I've tried, it is what it is.

I think it's the broth with other things floating around in it that makes it so unappealing.
My meals should be hearty, not to be able to be consumed through a straw.
I do like stew though and I cook with soups (creamy ones mostly), go figure.
Analization gets me no where. (don't look up that word, it's not in there)

Here's where it gets interesting though.
I am compelled to make stock, broth if you will.

I'm not going to use it as a base for another soup like noodles and such, nope, won't do it.
I want it for my sauces, for boiling my rice or risotto, for veggie flavoring.
I know, weird right?

So I make this turkey the other night (for the first time ever btw) and wouldn't you believe but I decided I should really do something culinary like make stock.

Here I go, throwing in the carcass, some onions, garlic, carrots, celery, leftover asparagus ends (the woody parts) bay leaves, green and black peppercorns, fresh thyme and a touch of salt with enough water to cover the dead bird remains.

The smell in my house was miraculous! WHY can I not enjoy soup when it smells so divine?!
HELP ME!

Oh and help me find room in my freezer for the 6 containers plus 4 ice cube trays.
Stock anyone?

I'm Listening to: People Are Strange - the Doors

Turkey in the Summer?

2011-07-04T22:09:00.000-04:00

I am sure many people do make turkeys for large gatherings, Canada Day or Fourth of July Parties right?
Only I suspect a deep fryer or maybe a BBQ is used when they do it.
Not us.

So why did we cook a 20 pound bird for the three of us you may ask...because our basement fridge which housed this bird for my mother in law conked out.
What else could we do?
Exactly.

Oh, I might also mention that I have never actually cooked a turkey before. All holiday turkeys are done by my mother in law or other family members.
I am usually in charge of dessert and gravy!
It can't be that difficult can it?
I do own a large roasting pan.
Not sure why, but today I am glad I hoard cooking and baking pans.
See Mr. BM, this is why I buy things when I see them on sale for those "just in case" moments.

Turkey can be bland, it can dry out.
I wanted to ensure this didn't happen.
There's nothing less appetizing than waiting 4 hours for a turkey that has to be smothered in gravy to make it juicy and tasty and yes, I have forced down birds like that.

My findings after being forced to prepare a 20LB turkey:
1. butter makes the bird juicy and the skin golden with a crispy texture
2. fresh herbs are a must
3. 20lbs is a little much for 3 people
4. 4 hours in a house whose A/C is on the fritz is not a good thing
5. I now have 108L of homemade stock and obviously no freezer room (anyone want any?)
And finally,
6. cooking turkeys are easy peasy and I will do it again!

Minimal steps for cooking the perfect bird:
Remove the neck and gizzards (my least favorite part of this process)
Lift the skin and rub butter underneath as well as on top
Season with salt, cracked pepper and fresh thyme (my herb of choice)
Truss and bake tented in a low oven of about 325F
If you don't have a rack like myself, place onions and carrots at the bottom of the roasting pan - this also helps to season your drippings for gravy!
Internal temperature of 170 is a safe temperature.

Enjoy!

I'm Listening To: 4 fans whizzing hot air around. But on top of that Hot in Herre - Nelly

Long Weekend Food Adventures

2011-07-03T15:44:00.000-04:00

We decided to stay home this long weekend for a number of reasons.
Most importantly, my bff of over 20 years was moving into her very first home. How could I miss that?! Our morning started around 9:30 and the truck was empty by 10:30am which of course would allow plenty of time for us to head up to the cottage but we decided sitting in bumper to bumper traffic for over an hour wasn't high on our priority list.

We had also wanted to kick back at home, do some gardening and cleaning (god does my house need an overhaul!) and hopefully take a trip down to historic St. Lawrence Market, Toronto, Ontario which we did end up doing.

For those of you who have never been to Toronto or even to SLM it is a wonderful conglomeration of meat, cheese, produce, and baked goods vendors as well as antiques dealers and other unique vendors throughout the South Market, North Market and Market Gallery. There are many places to buy organic items, cultural items not found in your traditional supermarkets, flowers, you name it you can likely find it here!

The market has been in existence since 1803 and thousands visit each weekend.

Since SLM is about 30-45 minutes from our house we generally visit a few times a year unless there are specific items we are in search of that we know we can find here.
Sometimes we buy things we normally wouldn't dream of just because we can - enter the Camel Burger (I`ll let you know the reviews on that in a later post). We also picked up 2 kangaroo burgers!

My treat however were some awesome berries and goats milk cheese curds. These berries honestly were ginormous!

I just love the freshness, quality and quantity of the goods you can get. Just look at these colours!

I wish I would have taken a picture of one of my favorite vendors - Aziz Hosseini from St. Lawrence Pizza and Ice Cream. He stood there making fresh lasagna sheets while I chatted him up. He is a character and is earnestly a lover a food, good fresh, food.
We all know Mr. BM is not a fan of pasta however they were doling out samples of freshly made ricotta raviolis with a tomato and pesto cream sauce and he loved it so much we bought a container of sauce. Imagine my surprise! I didn't even have to dig into ``my treat`` stash to get some.

We left the market with 2 bags full of meats, fish, cheese, fruits and veggies and headed off to the next destination on our Food Adventure:
Food Truck and Jazz Festival at the Distillery District.

The Historic Distillery District is certainly a unique location boasting unique stores, shops, boutiques and cafés.
The brick lined streets remind me of Old Montreal and some say it reminds them of small European cities.
As of the end of June, patrons are now able to walk the streets with open alcohol which makes festival goers even happier.
Parking is a little tricky as there are limited spaces along the streets and not many lots in the area. The lines were crazy long for all of the food trucks although we did arrive around 11:30 - 12ish at the event itself began at 11am.
Mr. BM however walked right up to a beer cart and had himself a lovely beverage within seconds while Little Ugh and I were left fighting the crowds looking for a bottle of water. We finally found a little cafe and grabbed the last 2 cold waters we found - then waited for over 15 minutes to pay for the now empty bottles.
I wish I could say that we were able to enjoy at least one of the delicious items I saw others munching on but alas it was hot, we had food in the trunk and we weren't willing to wait in the lineups.
We decided to grab a few items from Brick Street Bakery instead (mmm custard filled brioche!), take a few phots and be on our merry way.

What a great day downtown!

A Great Dollar Store Purchase and Vegan Strawberry Creamsicles

2011-06-29T18:46:00.000-04:00

Growing up I remember having homemade popcicles.
Such a cooling sensation with the summer's heat blazing down.
Why I never thought to make them as my child grew up is beyond me, I'm a bad popcicle loving mom. Modern conveniences of running to the store to buy them as a treat just seemed more feasible doesn't it?
Now that I think about it, it never entered my mind to make my own.
Until last week.

I was on the hunt.
I even changed my facebook status to request ideas on where one could locate some wonderful containers (reusable is key).
I know they exist, I am positive I have walked numerous times past them in stores yet when I wanted to get them I was lost.
"check Kitchen Stuff Plus", "Amazon", "Home Outfitters" and the "Dollar Store" were the top 4 responses.
Dollar store, you are my friend, my sanity, my thrifty confidant. I will check you first because cuteness doesn't mean better.

Thank you for carrying these wonderful holders for frozen goodness for a mere $1.50 Dollarama.

Now time to make some treats!

I have some fresh strawberries

and some leftover coconut milk from the Orange/Coconut Dressing I made for some wonderful Chicken Salad Pitas, this should pair nicely with the strawberries to make a creamy popcicle that is not only lactose free but also vegan! Here we go!

So simple with only three ingredients, so flavorful and a great after dinner snack (or beforehand but don't tell).

Click to view the recipe

Chicken Salad Pitas with a Tropical Vibe

2011-06-28T12:02:00.000-04:00

What happens when mom is sick for a week and has no energy to cook, clean or write?
Take out.

Everyone always says its so nice to go on vacation because you don't have to cook for yourself.
I beg to differ.
When I get back from vacation I cant wait to eat my own home cooked meals.
This is how I felt come Sunday when I finally started to feel better.
We had eaten fast food almost every night last week. And when I say fast food I don't mean EVERY meal was from a drive up, take your bag of fried food and go home feeling fat meal, but close to it.

I just wanted to eat a whole watermelon and chew on some spinach.

A light dinner was in need.
It had to be flavorful yet healthy so we could get our vitamins back.

I popped into the local store and picked up a ready made chicken, some oranges and cilantro. I was sure I could come up with something when I got home.
If nothing else we would have chicken soup with vitamin C for dessert ;)

Noticing a can of coconut milk in my cupboard I decided that it could work with the oranges as a light flavored dressing. Maybe a hint of spicy? Great, I had a jalapeno kickin around.
Some escarole and leaf lettuce are ready in the garden.
Let's throw this together and into a pita.

I was a tad concerned this wasn't going to sit well with Little Ugh however he ate it up and said it had a nice refreshing taste.

I'm Listening to: The Way You Do The Things You Do - UB40

Click to view the recipe

Mash Up Monday - Mini PB & J Cheesecakes

2011-06-27T23:47:00.001-04:00

How can you resist a cheesecake that reflects the flavors of childhood?
I don't know about you but I cannot.
I will not.

When thinking of the most notorious of kiddie sandwiches all I can think about is happy moments growing up.

After a long hard morning of picking flowers, making inanimate objects come to life with imagination and chasing the neighborhood kids around I was always ecstatic when my favorite lunch (the peanut butter and jam sammie) was put before me, crusts off and cut on the diagonal.
I was easy to please.
Still am. (Although Mr. BM would probably disagree)

About a month or so ago now I entered and won a giveaway from Jan at FamilyBites and I was thrilled to receive a box full of Kraft products as well as some "free" coupons for some additional items.
Thanks Jan and thanks Kraft Foods!!
I perused the box when it arrived and one of the first things that stood out for me was a brand new jar of......

WHIPPED?! DIPABLE?!
I hid this jar so NO one would touch it (I even had a hard time finding it myself today) in hopes of using it for something delicious.
Enter MashUp idea.
Peanut Butter and Jam Cheesecake. That sounds totally grown up doesn't it?
No crust cutting on this puppy!
Even better with my homemade triple berry jam that I made this week.
Enjoy.

I'm Listening to: Harder to Breath - Maroon 5 Go #TeamAdam!
Click to view the recipe

Happy Blogiversary to Me

2011-06-21T17:03:00.001-04:00

What was supposed to be a happy day in the kitchen making my all time favorite dessert, followed by a post about how I have slowly progressed over the last year turned into me, lying on the couch, begging to breathe threw at least half a nostril, head pounding and wishing to fall asleep to make it go away.
Cough, Cough, Sniff, Sniff - Happy Blogiversary.

Reminds me of my 19th birthday.
In Ontario the legal drinking age is 19 and the age when every teenager puts away their fake id's and invites everyone they know to celebrate with them.
Not this gal.
I was pregnant - or at least I thought I could have been so didn't drink just in case.

In both instances I was super excited for the day when I could celebrate the milestones.
And I suppose in both cases I did, just in different than imagined ways:
19th - hung out with some friends karaokiing while they got inebriated. Still a great time (knowing I could be having a baby! Oh and I love to sing so that's always a fun time)
Blogiversary - hung out with my boys wishing I had a new sinus. Not such a great time but knowing I will make my dessert when I feel better and be able to enjoy it when I can taste again as well as having the love and support of my boys makes it a blogiversary to remember.

So instead of posting my celebratory dessert I am going to reflect a little on the last year.
Hope you enjoy some of the shortcomings and celebrations :)

When I first began this blog it was for therapeutic reasons.
I needed a release.
It was a dark time for me and cooking and baking had always made me feel better in the past so I thought, let's give it a whirl.
I didn't care if anyone read my posts (except for my dearest friends and family members who I forced to read them).
My photography skills were less than impressive and really still aren't all that stupendous.
I was pretty much computer illiterate when it came to social networking and blogging so it was a bit of a struggle.
I just wanted to make my food, have my family enjoy our meals again and have my friends say "hey, can you make me (insert any numerous things here) when I come over to visit?"
It was also a place to put them into print so that I didn't lose the ideas, either in my crazy busy brain or my abyss of a house.

My first actual food post I thought was a great start. Pork Sliders with Cherry Chutney.
We'd never had chutney before and it was darn good.
It started me down the road of invention and innovation with some good ole comfort foods along the way.

I also began a weekly trip to the farmers markets in the summer which got me out of the house and socializing again as well as giving the boys a way to incorporate their opinions and ideas on meals, not to mention a way of trying new things we might otherwise have turned our noses up at.
Eggplants and turnips to name a few.
They may or may not thank me for that (not yet anyway).

I also became increasingly addicted to cook books, cooking utensils and gadgets and of course the Food Network (Mr. BM listens to this every night before he falls asleep and every morning when he wakes - I'm sorry).

I may not have a million followers and that's ok. I see my page views and know that I have been growing over the last year as have they.
I recently joined twitter (@ppkongacooks FOLLOW ME!), and created a facebook page and have met some wonderful and caring people through both of those social networks who have amazing blogs and/or ideas which I love to get inspirations from.

I was recently featured on BlogHer's website for my Benedict Burger which is a feeling I cannot begin to explain. Elation doesn't seem to express the magnitude of happiness that someone other than my family liked my dish! Thanks Genie!

I'm proud of where I have come from and where I am at now but strive to become better.
Thanks to my followers for visiting, thanks to those anonymous ones as well.
Thanks to all the musicians I listen to during the day who inspire me to dance around my kitchen and love what I do!
I have enjoyed reading all of your comments and even the ones that send me emails directly (which makes me giddy btw)

So, after 1 year, 137 posts, a new mash up page, different foods in our kitchen and a few extra pounds I am happy to report that we have yet to have food poisoning and I will forge on this coming year!

Peas Out! I'm going back to bed

PS can someone tell my family to buy me photoshop, I'd like to try my hand at that next!

MashUp Monday - The Meatlovers Pizza Meatloaf

2011-06-20T19:21:00.000-04:00

Don't go telling those infected with the Meatless Monday bug about this post - they will have my head in a bread basket.
There is so much meat its ridonkulous.
Actually its so darn tasty who cares about them, send them the post and tell them to eat it tomorrow.
I blaze my own trails.

I have been sitting on this one for about a week now and thought about making it yesterday so that I could post it bright and early this morning but that wouldn't be true to my roots.
All MashUp meals are created and made on Mondays, no exceptions.

I dreaded my decision this morning when I woke up to what feels like a million razor blades in my throat and little leprechauns yanking on my eyelids.
I'm sick.
Mr. BM is sick.
Little Ugh - not sick YET.

All I could think of is please let me have taste buds so I can enjoy this dish, PAULLEASSSE!
I do have taste buds, what I don't have is an appetite.
I did manage a few bites and of those that didn't feel like they were ripping my throat apart tasted super.

So what is this all about?
Don't mistake this for a pizza recipe with meatloaf on it, its quite the opposite.
This is a versatile way of making interesting meatloaves.
Take your favorite pizza toppings and incorporate them inside, and on top.

Mr. BM's favorite pizza toppings are extra cheese, onion, pepperoni and bacon, and so that is what we had.
Next time I am going to make it Little Ugh's way - the Hawaiian. (making it solely from ground pork)

It worked well
The meatloaf was flavored immensely
It was one of the moistest meatloaves I have ever had.
And you don't need mashed potatoes and gravy!
A nice light salad and bread sticks will do just nicely.
Enjoy.

I'm listening to: Down on the Corner - CCR

Click to view the recipe

A Work In Progress...Artichoke Stuffed Chicken w Asiago Sauce

2011-06-15T22:49:00.002-04:00

To err is human, right?

How come I never post my negative thoughts on the dishes we make or any catastrophes in the kitchen?
Well, that's because I am perfect, my food is always a breath of fresh air and I can't make mistakes
YA RIGHT!

I just don't see any need to dwell on the bad. What I might want to make changes to, you might not, when I make dishes a second or third time I usually change things up here and there anyway so these recipes are more like guidelines for me.
Practice makes perfect.

Alas, I will post about last nights dinner because I know I want to make some revisions and maybe you have suggestions.

It wasn't a failure, but it does need to be tweaked. (although you might like it the way I made it (the boys did) and if you do let me know OR if you make it your own let me know what you did to revise it!)

I'm posting it here also to ensure I remember how it was made and where I want to make my changes.
If I were to write it down in a book or on a piece of paper it would get lost in the abyss otherwise known as my drawers.

The dish itself was inspired by one of my favorite dips.
Artichoke and Asiago.
Dam I could eat a tub of that to myself, with some fresh bread, or chips.
Heck, I am pretty sure I have scooped a spoonful up and eaten it alone on a few occasions. (swoon)

Here's my thought process:
Stuff chicken breasts with an artichoke filling and make a sauce with asiago cheese.
Makes sense.
Oh by the way, I should divulge that I have never actually purchased and used an artichoke. EVER.

Me = zealous.
Let's just say I came out with an artichoke sliver, a mess on the counter and an appreciation for the cost of the dip.
There seemed to be a lot of waste when you only want the heart. (which by the way nearing the end of peeling reminded me of an orchid, delicate, purpley and pretty!)

revision #1 - buy artichoke hearts in a can

Once that task was complete it was a whole other ballgame.
I didn't want anything crazy in the stuffing to take away from the artichoke so I opted for a simple breadcrumb, parm, artichoke, garlicky middle.

revision #2 - maybe just use artichoke and some cream cheese or ??? for the filling. It was a bit too salty with the parm.

Oh then we make it to the sauce.
It was pretty good, not showstoppingly superb like I was hoping for but darn tasty.
We aren't wine drinkers although we seem to get bottles from people during the holidays.
So when I started concocting I was planning on wine...until I realized we only had red - fail.
Call to Mr BM to pick me up chicken stock on his way home.
Here comes revisions 3 and 4:

revision #3 - use white wine in the sauce rather than chicken stock
revision #4 - don't use as much asiago cheese *or maybe with the wine the amount was good?*

I think when I try this again, try making it into a mash up meal by coating the outside with crushed potato chips *like chips and dip*

So, there is my review on dinner. A few blunders in the kitchen. Happy, I am human too :)

I'm Listening to: Perfect - Simple Plan
Click to view the recipe

MashUp Monday - Carrot Cake Pancakes with Praline Cream Cheese Topping

2011-06-13T14:58:00.000-04:00

I cannot take credit for this idea as I have seen it done before but this recipe is mine...but I am willing to share it with you because you really really need to make this for your family!

Honestly, how could you not want to make it??
Dessert for breakfast people?!
Yes please.
In fact, seconds thanks.

Because this was a weekday breakfast I did not make my pancake batter from scratch as I would normally do on the weekends, so for those of you who generally make pancakes from a box this is even more of a reason to use this recipe!

I like that it feels like a dessert but you are adding fruit and vegetables into your meal without even thinking about it.
This is reason #1 to like this recipe.

Reason #2 happens to be the topping for the pancakes
Cream cheese + praline flavored syrup = love, warm pancake love.

Reason #3, I can't think of any more reasons other than it tastes a lot like one of my favorite cakes and that is a good thing.

Try it, bet you'll like it

I'm listening to: Ruby Soho - Rancid
Click to view the recipe

The UnTaco

2011-06-12T13:23:00.000-04:00

When I mentioned we were going to have lettuce wraps I got the run around.
Little Ugh went from "I'm not hungry" to "I don't feel well" and ended up with "really mom? lettuce cups?"

Not cups, wraps.
Like tacos.
Minus the tortillas, sour cream, and grated cheese. Not Mexican inspired, but a little Asian flared.

"But those are my favorite things about tacos"
I know, mine too, mine too.
Don't worry, you'll like them - or at least you are going to eat them and pretend to like them!

Picking up a bottle of Memories of Singapore (PC Brand) inspired this dish.
I wasn't really in the mood to create my own sauce. Sometimes I am lazy.
A simple way to dress up your meat and/or noodles was in order.
It fit the bill. The flavor was nice, we enjoyed it (rephrase, I enjoyed it, and even had leftovers).

Sometimes going carbless hurts.
Hurts me real bad, like a punch in the face.

I couldn't do it, in fact, I didn't do it - we had chow mein noodles on the side.
But you don't have to, its not a rule.
Enjoy!

I'm listening to: Brighter Hell, The Watchmen (from the Horseshoe 2009 - I was there!)
Click to view the recipe

Rhubarb Resurrection! Strawberry Rhubarb Crisp

2011-06-09T21:57:00.001-04:00

Hallelujah!
Somehow, someway, the lost, limp, rhubarb was revived, I didn't murder it as previously posted.

I took a chance, I rolled the dice. Really what was I to lose?

Deciding not to throw it out was possibly the best idea I had all week, well, except to cut the bottoms off the stems and throw them in a glass of cold water for an hour or so. I thought maybe since I do that with flowers when they are lacking in erectness maybe, just maybe it would work AND IT DID!!!

Insert me jumping around the kitchen like someone who just won the lottery.
(I'm not saying you should let your produce go bad so you can see if I am right - just trust my happy post as accurate)

Maybe I subconsciously knew I could get it back and that's why I didn't toss them in the trash?
Well, whatever the reason is, it doesn't matter, all that matters is now I can make dessert.

I decided to check out the good ole interweb since I have never baked with rhubarb before. I have my go to crumble recipe that I use for all fruit so it was just a matter of deciding if anything needed to happen to the fruit. Did I simply cut it up, throw it in the dish as I would apples?
I borrowed Chef Emeril's idea of cornstarch, sugar and a touch of lemon juice for the fruit portion.
I have to say it was really tart, maybe too tart for me.
Is it supposed to be like that??

I'm Listening To: The Gambler, Kenny Rogers
Click to view the recipe

Mashless Monday - Rhubarb Murderer

2011-06-06T23:29:00.000-04:00

GASP
SIGH
SHRUG

There isn't a mashup meal tonight, not even a hint of one.
It's 11:02pm and I did not succeed in creating a recipe worthy of posting.

Its been a disturbing couple of days.
I haven't spent much time in the kitchen.
I even let my fresh farmers market purchase, rhubarb, go to waste!! Do you know how sad I am about that?!

I bought it with so many intentions.
Fool that I am, I left it out, then thought maybe I should put it in the fridge (not even in the crisper!). It's limp, lifeless.

Folks, I'm a rhubarb murderer!!!
But I have so many remorseful thoughts - that has to count for something right?

I am rhubarb ignorant, I admit it. I should have done some research on how to store it before I bought it.

Man, it wasn't even one of those impulse buys.
You know, like when you are standing in the checkout at Walmart waiting for the person in front of you with 30 items, finds 2 items that scan the wrong price and of course NEED to have it rectified immediately, then when they finally come up with the right price and get their total they realize that they only budgeted for 22 items and then had to take a few non essentials off their bill only to have their card decline anyway so you patiently pick up a magazine to start leafing threw it before you want to explode only to find a great article that you just have to finish reading, but its now your turn and there are people behind you so you buy it sort of impulse buy?
Does that ever happen to you?
Maybe that's just me....

I should have just used it when I had the chance. Shame on me!
Just call me IM - Ignorant murderer

Spicy BBQ Chicken Sandwich with Homemade Broccoli Slaw

2011-06-05T22:02:00.000-04:00

When its humid I have no desire to cook inside the house, there is really no good reason to heat up the confines of my tiny kitchen when its not necessary.
Besides that, its BBQ season!

Recently I spotted a habenaro lime bbq sauce at our local grocery store and thought, I wanna use that.
I picked it up last night on the way home planning on dousing the chicken breasts I had defrosting in it when I realized that I am really the only person in the house that likes extreme spice.
I doubted that it was crazy in the "spicy" capacity but wanted to have a cooling back up just in case.

The real star of this main was the coleslaw, or A/C for your mouth as I would like to call it and not the bbq sauce.

Now generally I don't touch the stuff with a ~~ten foot pole~~ fork.
I'm pretty sure it was the neon green fast food joint coleslaw sludge that turned me off at a young age, reminds me of Slimer from Ghostbusters. *shiver*
I have to say that cabbage isn't regularly in our meal plans either so it gets a bum rap all around from me personally.

This slaw was made with broccoli slivers to replace the dreaded C word along with a bunch of other crispy veggies.
It had crunch, texture, flavor and the dressing helped to work as a great cooling method for the not so spicy habenaro BBQ sauce.

I will totally make this again (in fact we have a family picnic next weekend and I just might make it to throw on some hot dogs!)

I'm Listening To: Hey There Delilah - Plain White T's

Click to view the recipe

Rice Puddin for an Old Man

2011-06-01T11:13:00.000-04:00

I was blessed with a wonderful visit from my folks this weekend.
Wow, ask me when I was 16 if I would ever say those words HAHA
Just kidding mom/dad, I loved you then too....

The rents live about 2 hours from me, which is likely why I still talk to them.

Far enough away that I don't see them often, yet close enough for an afternoon visit with some lunch, some tea, some dessert and a quick trip to the bridal shop to show them my dress!!! (btw, they love it)

My parents are huge advocates of this blog, my mom and dad tell me all the time how much they want me to make them this or that when they come to visit so I figured something special was in order.
Wanna know what I made for lunch?
...
...
get ready
...
...
cold cut sandwiches!! HAHA! I didn't even make homemade mayo or bread - tisk tisk.

Alright, lunch itself was a little boring, generic, do I dare say amature? But that was sort of the feel I was going for since I wanted to make my dad's favorite dessert of all time and take the hype of lunch...
Rice pudding!

Again, not super fancy but a creamy, slightly sweet dessert with a bit of a twist.
Softened caramelly apples in place of the more traditional rum soaked raisins.

Dad loved it (right dad?) You didn't even need your dentures or your seniors discount card!

Click to view the recipe

Mash Up Monday - Pulled Pork Parfait

2011-05-30T20:06:00.000-04:00

What's a mash up if you can't make dinner look like dessert? Too bad you cant eat dessert for dinner.

I have posted a similar idea, the Meatloaf Cupcake but this, in comparison, is wayyy better.

After the Pork Parfait was created, and consumed I was thinking ... sorta reminds me of the KFC Bowl Meal concept (not that I have eaten one), but mine is prettier, tastier and likely healthier (to some degree).

If this was a "meal in a bowl throw down" I think mine would win hands down, in fact, I challenge KFC or Bobby Flay.
Ok, maybe not Bobby Flay. Unless you're reading this Mr. Flay, then bring it!

I suppose you could make this just because however this meal came from the leftover Root Beer Pulled Pork I made over the weekend. Yes, I will post that recipe also before the week is over.

Normally I am strange duck, I favor my food in separate living areas. If it was socially acceptable to have those TV dinner or children's plates that separate foods I would use them.

HA, if these went with my decor I might consider it!

For some reason I was ok with this, maybe because it looked so pretty and made me want to eat dessert?
Naaa, its because it tasted dam good.

Eat your heart out KFC

Here's what you'll need:
pulled pork
cooked peaches and cream corn (off the cob is preferred)
garlic mashed potatoes
baked beans (Bush's is our bean of choice)
chives for garnish
parfait glasses

Assemble with your pork on the bottom, followed by potatoes, beans and corn, potatoes and pulled pork on top.
Enjoy!

I'm Listening to: Iris, Goo Goo Dolls

Apple Maple Bacon Pancakes

2011-05-30T12:21:00.000-04:00

Breakfast is the most important meal of the day.
Yup
Right
Got it

How come I don't seem to post many breakkie recipes here?
Probably because the times that I make hot ones are on weekends and they seem to be the generic eggs and bacon, french toast kinds which I assume most make too. I suppose those are as equally important as the other posts so I am going to try to create more fun weekend mornings and start posting.
Just because I say we're having french toast doesn't necessarily mean I don't stuff it with something or create a syrup to go with it, hence this post.

For some reason I was thinking bacon in our pancakes would make sense. Probably because you see bacon in everything lately. Donuts and ice cream - have you seen that?! Drool!

Sometimes I like to have that little bit of porky fat on my plate (who doesn't really) but then I feel a little oinkish when I have a haystack of pancakes AND a side of bacon or vice verse, so deciding to limit the amounts by chopping it up and pretending its like a few chocolate chips made me feel more heroic for my heart.

If you gave me a plate of bacon I would eat it, I'd feel bad afterwards but only for a few moments and if you asked me if I wanted seconds I'd say yes.
If you gave me pancakes that had bacon in it I wouldn't feel bad at all, and ask for seconds!
Everything in moderation right?

These flatcakes worked, a little sweet, a bit salty and a crunch that you don't normally have with pancakes.
We enjoyed them and will likely have them again
Maybe with a side of bacon ;)
Click to view the recipe

Bread Fried in Butta, or Commonly Known as the Crouton

2011-05-25T20:49:00.001-04:00

So you have day old French//Italian/foccacia or bagette?
(HA, unlikely in our house - carb fanatic that I am)
What do you do with it?

When I DO have leftovers I make one of two things:
1. Breadcrumbs (rosemary foccacia is GREAT for that)
2. Croutons!!!!

Why spend the extra money when you have the necessary ingredients at your disposal?
I know, who thinks of that?

I don't know what it is but freshly made croutons make any salad delightful. They are moist yet crispy, a teensy bit hard with a buttery tone. I suppose I am a fan because it encompasses two of my favorite things.
Honestly, when I make them I am forever popping a few in my mouth as they are toasting.
What? You have to taste test folks.

Here's how you do it (not rocket science)

Cut up your leftover bread into chunks (1x1in or slighly bigger)
In a frying pan (I like my cast iron for this) add a few tbsp. of salted butter and melt - on med/high heat
Throw in the cubes
Toss to coat with the butter
Keep an eye out so they dont burn but toss every once in a while
Done! Oh, make sure to taste them as you go because how else are you to know when they are crispy enough?

What do you do with your leftover bread?

Pad Thai, My Way

2011-05-23T14:10:00.000-04:00

Strangely enough I am not a fan of cooked veggies. Never have been.

I shy away from stir frys at restaurants in fear of mushy textures and I cringe when someone asks us for dinner and they suggest we would be eating hot, paste like produce.

I prefer my greens, yellows, oranges and reds cold and crispy, clean, and fresh tasting. There are of course the ones that HAVE to be cooked but I usually don't eat those.

So why then am I blogging about Pad Thai and going on about cooked vegetables?
Minimal cooked veggies, lots of noodles and I control the textures!

Such a control freak.

It's also a great dish to make for 1 or for 12 with a variety of spice levels. Me likey the spicy!

So here's my version of the traditional Thai street food.

I'm Listening to: Take On Me - A-HA
Click to view the recipe

Mash Up Monday - Kale Chips

2011-05-23T13:16:00.000-04:00

I feel I need to tell you a dubious story about me and chips.

Preface -
I am a sweet eater and Mr. BM is a salty one. We buy a bag of chips, I might have a handful and the rest is inhaled within a 30 minute sitcom, you buy me a chocolate bar and its gone in 30 seconds.
On occasion I will indulge in some crunch and salt so there's usually 1 bag in the house dedicated for when those urges arise. (That are almost always eaten and replaced again without me even missing them)

So I go looking for the chips one night and can't find them, I am a tad upset.

I mean its not often I want them.

I get that they sit in the cupboard and taunt Mr. BM, but really? You had your own bag!

How is it that you didn't know I was going to want them right now? Control yourself!

(don't worry, I didn't yell or anything)

Apparently I was visibly hurt by "someone" eating them on me that Mr. BM offered to buy me 7 bags of chips the next time he went out. GUILT

I don;t need 7 bags, I just wanted that one, at that very moment, is that so wrong?

Now I give you this lead up because a few days later I received my 7 bags of chips!

I laughed. Hard.

I barely make it through 1 bag and now I have a stockpile (I felt like a hoarder). I also received 9 tubs of dip because I mistakenly made a comment that I couldn't eat them without dip....

Well, that's where the happiness ends because again, I go to look for the bounty and find it empty.

YOU ATE ALL THE BAGS OF CHIPS?!

C'MON!

Solution?

KALE CHIPS

The boys weren't huge fans, but maybe because when I seasoned them I used mesquite flavoring on some, seasoning salt on others and finally some curry and they are used to generic potatoes and salt?

Whatever the reason is, I don't care, I don't have to share.

I'm Listening to: People Are People - Depeche Mode

Click to view the recipe

Homemade Caesar Dressing

2011-05-21T21:06:00.001-04:00

Can I just say that before I knew what I was missing by making my own Caesar dressing I was an avid purchaser of the processed kind. You know, the kind that plops out through that little hole.
Not anymore!

It is so simple, virtually flawless. A blender, a handful of ingredients that you likely have already and viola.
Creamy happiness.

You may remember that I have this crazy issue with using raw eggs so this recipe is made with mayo instead of yolks.
I have a feeling that I may try it with pasteurized eggs soon however because I would like a lighter feeling dressing. I`ll let ya know how that goes.

For now its a simple side dish but in the future I will use this in my mashed potatoes (because I like it), potato salad or even as a condiment or dipping sauce for pizza or veggies.
I'm Listening To: Redemption Song - Bob Marley

Click to view the recipe

General Tso Chicken Sauce - My Nemisis, My Love

2011-05-20T11:45:00.000-04:00

As the title suggests, General Tso chicken is one of my all time favorite dishes and I could go on for days about why every one should eat this and love it too but also a feat I have yet to conquer.

There is a bit of controversy however surrounding the colour of the sauce and which one is better.
My humble opinion - RED!
Red sauce all the way.
You may also run across a brown sauce - not nearly as good, scratch that, I personally wont even eat it if its the brown sauce.

I cannot begin to tell you how many times I have called restaurants to inquire about this dish. (easily 30)

"Hi, how are you? Good, I see you have General Tso's chicken. I'm excited. Could you please tell me what colour your sauce is?"
Silence....here's where I have fingers AND toes crossed for the right answer...
"Brown? Oh (sadly), thanks anyway" Then I hang up nearly in tears!
Its especially strange when I walk into a restaurant asking the same question and turning to leave when I am let down. Poor restaurant workers, they must think I'm crazy. My poor family who wants to eat and now I have turned away likely another good place to eat because of my obsession.

The red sauce is like a safely guarded little secret. Trust me, of only the 3 restaurants I have found (which by the way are at least 45 minutes from my house) I have asked repeatedly for some insight. They won't give it to me! I don\t want to start my own General Tso shop, I just don't want to have to drive 2 hours for dinner - but I will, and I have, and until I find out I will do it again and again. Please just give me the recipe!!

I have scoured they internet too, none of them compare, I've tried, trust me.
But my quest may be nearly executed. Almost.

I found a recipe that isn't quite red, but yet mimics practically the same taste that I have grown so fondly of.
Hats off to Ricardo Larrivée of Ricardo & Friends on the FoodNetwork Canada.
You have given me hope of cracking the case. And I will keep forging on until I can make it perfect, one day, one sweet day.

PS my boys couldn't get enough of this version and I passed it along to my mother the next day for her meal and she called me to tell me that her only regret....was that she didn't make more!

I'm Listening to: Pinch Me, Barenaked Ladies
Click to view the recipe