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Apple Chutney

AppleChutney_First

There is nothing like the push of having extended stay visitors to open your eyes to see all the deficiencies in your home. Case in point, several years ago I filled a few cracks on one of my kitchen walls and then I painted over the patches but since the rest of the wall was about 4 years old, the paint dried a slightly different colour and the wall looked patchy in certain lights. It was on my to do list f o r e v e r! So a couple of weeks ago, after I filled in a few new cracks, bought a new can of paint (when did paint become SO expensive?) I finally repainted the entire wall. A fresh coat of paint really freshens up a room. Of course, once I started filling in cracks all over the house and painting, there was no stopping me…it turned into a two-day project. But then it’s another thing off the list.

Recently we had James, a long-time college friend of JTs over for an Indian dinner and I made my new favourite Jamie Oliver Chicken Tikka Masala recipe along with Palek Paneer, the best Naan ever and a few condiments, pickled carrot and this delightful Apple Chutney. I am certain that James, who is a renovator, was too polite to say anything about my patchy walls but I kept the lighting low anyway!

What are some of the nagging to do’s on your home maintenance list?

AppleChutney

Sweet, tangy with a little bit of heat.

Apple Chutney

A KitchenInspirations Original Recipe

Ingredients:

  • 1 Granny Smith apple (about 165 g)
  • 165 onion, coarsely chopped
  • 80 g dates, coarsely chopped
  • 10 g fresh ginger, grated
  • 3 tbsp white balsamic vinegar
  • 1/8 tsp cloves
  • 70 mL water
  • 1 tbsp Sweet Apricot Chili Sauce
  • 1/4 cup Coconut Sugar

Directions:

  1. Combine all the ingredients in a heavy bottom sauce pan and cook on medium heat until onions have caramelized and the sauce is thick but still have texture.
  2. Cool. Serve at room temperature.
  3. Store in the refrigerator for 1 week or freeze.

 

KaleChips_first

A few years ago we purchased a reasonably priced (read cheap) awning for our cocktail patio; I never loved the fabric, it was a pinkish/beige stripe that weathered into a more horrible pinkish colour over the years, but it was about 1/10th the price of one of those swanky awnings that you can order with custom fabric, so I compromised. It wasn’t bad enough that the colour sucked when it was new, it sucked even more over the years and the birds loved to bathe in the water that collected in the divot when it was closed and they also loved to peck little bugs that drowned. Sadly, their pecking caused many tears and eventually the awning looked so tattered and torn that we hadn’t unrolled it in two years!

Old Awning

This was the last time we unrolled the awning at my benchmark birthday party a couple of years ago. That’s my lovely SIL, Wendy. The colour just gets better and better.

Fast forward to 2015 and my cousin and his lovely wife are coming for a visit from Europe in June. What is better than an actual deadline to get those nagging projects completed? So we are in fix it mode! The list is long.

Last year, I priced replacing the fabric with an awning company and discovered that it’s still out of reach (I’d rather spend the cash on a vacation than an awning!) so I checked Youtube and found a really good video on how to remove and replace the awning fabric (click here for the video) and even though our awning is a different manufacturer, the basics are the same. So off I went to purchase 11 m or 12 yards of fabric! And specialty thread (nylon in case you are interested), a specialty sewing machine foot and of course heavy duty leather sewing machine needles! If you’re interested, I can post instructions on how to sew the awning, but it’s a cooking blog so I won’t bore you with it now.

The worst part of sewing this type of project is finding the space to accommodate the enormous volume of fabric (3.2 m x 3.4 m or 125″ x 135″ finished size) so I ended up sewing it on the dining room table and pinning and cutting on the wood floors in our bedroom. Sewing on the dining room table and that I can see the awning from my kitchen window is my reason for using this post in Celia’s In My Kitchen series.

PinningAwning

I had to fold the fabric in half because that’s all the room I had!

It didn’t take me long to make the awning but I had to wait 3 days to install it because it was raining and hailing (in April)! The installation went smoothly but you really do need two people to help feed the ends into the hardware. JT was great and we got it working in less than an hour! Now we wait for summer. Hopefully!

Awning3

This is the view from my kitchen window. I guess I could have opened the window and removed the screen for the pic.

Awning1

We chose a light grey fabric.

Awning2

The awning actually extends all the way to the far end of the deck but it was too windy and I didn’t want to risk issues.

A couple of weekends ago, we had amazing weather and JT and I enjoyed lunch on the patio. I had a lovely bunch of fresh kale and I wanted to try something different so I baked Kale Chips! I know it’s been done to death, but these things were actually really tasty and if you’re looking for a healthy snack, I would suggest you try and bake some of these. I used Charles’ recipe which you can find here, the only thing I did differently is that I dressed the chips in some grated parmesan and sea salt. They didn’t last long.

KaleChips3

The olive oil gives them a gorgeous sheen and helps maintain the bright green colour.

Kale Chips

Ingredients:

  • 400 g Curly Kale
  • 2 tbsps Olive Oil
  • 1 tsp Sea Salt
  • 1/2 cup fine grated Parmesan Cheese

Directions:

  1. Pre heat the oven to 93° C (200°F )(I used my convection (fan) setting).
  2. Wash kale and remove thick ribs. Cut into bite-sized pieces keeping in mind that they will shrink to about half their raw size.
  3. Drizzle olive oil over kale and toss to coat evenly. I gave them a quick, light massage.
  4. Spread on a cookie sheet so they are on one layer and not over lapping. Bake for 15-20 minutes tossing occasionally until crisp. Sprinkle cheese over hot kale and toss to coat.
  5. Serve immediately.
KaleChips2

They were crispy and very tasty.

StickyToffeeAppleCake_First

You must be thinking, “why on earth would I want to bake a cake in a rice cooker?” There are a few reasons I can easily think of:

  • Maybe your oven is in use and you need dessert.
  • Perhaps it’s 40°C inside and you don’t want any more heat in the house.
  • Because you can.

I am usually not one who purchases a one trick pony but I received my rice cooker as a gift from my SIL one Christmas many years ago and to be honest it really does make the best rice ever (The Best, Jerry, The Best). But I really do hate the thought of an appliance that only does one thing, taking up space in my already over-crowded kitchen. I’ve seen these rice-cooker cake recipes in the blog-o-sphere for quite some time and have been intrigued by them to the point of almost making one, but never got around to it. But recently I saw something that renewed my interest and during one of our city weekends, I got down to experimenting.

I chose a traditional Génoise batter and apples (because I had an apple in the fridge!). My first experiment was a double portion of the batter, using 4 eggs. Needless to say, it overflowed so I reduced the ingredients by half. Also, for my first experiment I carefully laid thinly sliced apples in a floral pattern in the base of the rice cooker, but the cooking process disrupted the beautiful design so I altered my process. The cake is sponge-like, light and airy. It’s got a very nice texture that would work beautifully with a Crème Anglais or a dollop of whipped cream or vanilla ice cream. Also, I kept the brown sugar caramel volumes the same as the larger overflowing recipe because even though the cake is delicious, it would be even more delicious with some of the melted butter and brown sugar drizzled throughout it.

So next time it’s 1000 degrees and you don’t want the oven on, this 15 minute cake cooked in the rice cooker is for you.

Rice Cooker Sticky Toffee Apple Cake

StickyToffeeAppleCake

The brown sugar caramelized into a delicious toffee.

An Original KitchenInspirations Recipe

Serves 4-6

Ingredients:

  • 2 large eggs, separated
  • 60 g sugar
  • 1 tsp vanilla
  • 60 g all purpose flour
  • 1 tsp cinnamon
  • pinch of salt
  • 1 royal gala apple, cubed
  • 112 g brown sugar
  • 40 g butter, melted
  • 1 tbsp heavy cream

Directions:

  1. Combine the melted butter and heavy cream with the brown sugar, pour about half into rice cooker and spread out evenly in the bottom of the pan.
  2. Arrange half of the cubed apples in the brown sugar pushing down to spread the brown sugar out. 
  3. Sift the dry ingredients together, set aside.
  4. Beat the egg whites until stiff peaks form. Set aside.
  5. Beat the egg yolks with the sugar until pale and creamy and falls in a thick ribbon.
  6. Fold in 1/3 of the egg whites into the egg yolk mixture.
  7. Sift about 1/3 of the flour into the egg yolk mixture, then fold in the remainder alternately with the egg whites, being careful not to deflate the batter.
  8. Once all of the egg whites and flour have been folded in, carefully pour about half the batter into your prepared rice cooker bowl and spread out evenly over the apples and brown sugar. Top with remaining apples and then drizzle the remaining brown sugar mixture over the apples. Finish by spreading the remaining cake batter on the previous layer. Close the lid.
  9. Bake for 7-8 minutes on the cook setting (mine defaulted to “keep warm” after 8 minutes). Continue on “keep warm” for about 5 minutes and then press the “cook setting” again. Mine reverted back to “keep warm” after 4 minutes. Continue on “keep warm” until your cake tester comes out clean.
  10. Carefully remove the rice cooker bowl and allow to cool for 5 minutes. Turn onto a decorative plate. Serve with vanilla ice cream or whipped cream.

Notes:

  • I have this simple 3-cup rice cooker
May I offer you a slice?

May I offer you a slice?

TurkeyChiliFirst

JapaneseCherryBlossoms

The Japanese Sakura Cherry Blossoms in High Park

CherryBlossomTree

Our Cherry Blossom tree in the front yard

Cinco de Mayo Inspired Turkey Chili

A Kitcheninspirations Original Recipe

Serves 8-10

Ingredients:

  • 1 cup dried red kidney beans, soaked overnight in water
  • 250 g sweet onions, chopped
  • 25 g garlic, finely chopped
  • 300 mL tomato sauce
  • 2 tbsp tomato paste
  • 500 mL water and or chicken stock
  • 900 g ground turkey breast
  • 1 1/2 tbsp cumin
  • 1 tbsp coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili
  • 1/2 tsp sea salt
  • 5 g dried ancho chili (seeds and veins removed)
  • 1 tbsp unsweetened cocoa
  • 30 mL tequila (a nice smokey one)

Garnish:

  • 1 ripe avocado, sliced thinly
  • 10 tbsp Greek Yogurt (approx 150 mL)
  • 10 tbsp mozzarella cheese
  • handful of Cilantro, or to taste
  • 3-4 Green onions, finely chopped
  • 1 red chili pepper, finely sliced

Directions:

  1. Pre-heat slow cooker on high. Rinse beans and add to the slow cooker along with the onions, garlic, tomato sauce, tomato paste and the water and/or stock and give it a good stir.
  2. Brown the turkey meat in a very hot cast iron pan in batches. Add the browned turkey and juices into the slow cooker in batches. Once you have browned all of the turkey, remove the pan from the heat and deglaze the pan with the tequila, scraping off all the delicious turkey bits from the pan. Add this liquid into the slow cooker.
  3. Give the chili a good stir. Cook on high for 4-5 hours or until the beans are fork tender. If the chili is too liquidy, then remove the lid for the final hour of cooking.
  4. Serve hot garnished with sliced avocado, a tablespoon of yogurt or sour cream, cilantro, chopped green onion, shredded mozzarella cheese and finely sliced peppers.
Based ib 10 Servings

Based on 10 Servings

It's heavy on the points but high on flavour.

It’s heavy on the points but high on flavour.

TurkeyChili

A delicious Mexican Flavoured Chili

Ladies Night May 2015

Ladies Night May 2015

LadiesNight2

I should have set up the tri-pod for an all in shot.

 

ScallopKingMushroomHD_FIRST

Spring has finally sprung in Toronto and our weather is finally behaving as it should; the greenery is no longer terrified to show itself and many have already begun their journey into Summer 2015 — the saucer magnolias are spectacular in the hood. The Japanese Cherry blossoms in High Park are still tucked away but a few days of warmth and sunshine should remedy that and they’ll be in full bloom in no time. We had our first drinks on the back patio on Friday and we celebrated with some tasty bites.

Now about these bites, I came upon this discovery quite by accident…I was exploring a recipe for bacon-wrapped mushrooms I saw on Greg’s lovely blog (BTW, exceptional recipe) using King mushrooms and as I was cutting into them, I couldn’t help but think they looked a lot like scallops. So a few days later, I dug out an old favourite recipe I posted in 2008, Grilled Scallop Bruschetta with Avocado Paste — The King mushrooms made a wonderful substitution for the scallops but sadly I didn’t have any of our favourite avocado paste (I freeze it in ice cube trays and then put them into plastic baggies for quick hors d’œuvres). It’s a classy hors d’œuvres for a summer cocktail party that I hope you will give a try. For a vegan version, you can omit the parmesan cheese from the pesto or serve it over the avocado paste as I had intended. The King mushrooms not only look like scallops but cooked well, they even have a lovely scallop-like texture.

ScallopKingMushroomHD copy

King Mushroom “Scallops” on Pesto Crostinis

a Kitcheninspirations Original Recipe

Serves 2

Ingredients:

  • 2 thick King Mushrooms
  • 2 tbsp of your favourite sugary vinegar, or a sauce with a high percentage of sugar (for caramelization) (I used a Baco Noir & Blueberry Balsamic)
  • 1 tsp canola oil (or oil with a high flash point)
  • 4 thin crostini bread, your choice
  • 1 tbsp pesto (please click here for recipe)
  • sea salt

Directions:

  1. Wipe/wash the king mushrooms and dry off well. Cut into 4 thick slices. Marinate the slices in the vinegar for 5-10 minutes. Reserve marinating vinegar.
  2. Toast the bread on both sides and slather with 1 tsp of the pesto on each. Set aside.
  3. Heat a cast iron frying pan until very hot add the oil and heat up. Drop each slice of mushroom onto the hot pan and lower the temperature to medium. You want to cook the mushroom while developing a beautiful caramelization on each side.
  4. Add one slice of cooked mushroom to each avocado slathered crostini. Add the marinating vinegar to deglaze the pan and thicken by cooking it down (shouldn’t take long). Drizzle the pan juices onto each crostini, sprinkle with a little sea salt. Serve immediately.

TilapiawithMangoSalsat_First

Summer is coming. That’s what I’m told, I hardly believe them though. But with the warmer weather on the horizon (possibly as far away as Europe) I have again begun to think about lighter dishes. Fish seems to be a four-letter word, not for me, of course, I love the stuff. But some people in this household don’t love it as much as I do, so selling it on the plate becomes a thing. I simply broiled this tilapia, seasoned with salt and pepper and wanted a little something tasty to dress it up and my Mango Salsa recipe was born. Like many savoury recipes on this blog, I urge you to make it your own, volumes are simply suggestions — you hate cucumber, omit it! Hate mango, try pineapple instead! It’s pretty darn tasty and quite easy to prepare — I like my salsa cubed into even little cubes, but you may like yours another way…GO FOR IT!

Tilapia with Mango Salsa

Serves 2

Ingredients:

  • 1/2 cup ripe mango, cut into small cubes
  • 1/2 cup cucumber, cut into small cubes
  • 1/2 cup red pepper, cut into small cubes
  • 1/4 cup cilantro, chopped
  • 1/4 cup white balsamic vinegar
  • salt and pepper to taste
  • 200 g of cooked white fish (we used Tilapia but cod, halibut or monkfish would also work well)
  • a few handfuls of massaged kale (my dear friend Kelly at Inspired Edibles shares a very compelling story about getting intimate with your food, 50 Shades of Green-style!)

Directions:

  1. Combine the mango, cucumber, red pepper, cilantro and mix well. Pour the white balsamic into the mix and stir to combine, season to taste.
  2. Serve over broiled white fish on top of massaged kale leaves. Enjoy!

Notes:

  • This salsa would be lovely on BBQ chicken breast or even a steak if you’re feeling like red meat.
  • A mix of greens would be fine instead of the massaged kale but I love kale so I use it where I can.

SweetChiliSauce_First

Has spring arrived where you are? It sure hasn’t over here, in fact there is very little sign of it. Yes, we can be grateful that the snow has finally melted and that it hasn’t snowed in any measurable quantity for a few days, but these temperatures are killing us. Since I’ve begun my morning walks through High Park again (8km most mornings) it’s been so cold that I’m still wearing my long down-filled coat, hat, gloves and a balaclava around my neck at the ready when the howling wind rudely slaps my face. I’m ready for spring. With these cold temperatures, I’m still craving warming foods like my dear friend Sissi’s Dried Apricot and Chili Jelly. If you don’t know Sissi, she is an experienced cook with a passion for the Far East. Her recipes are uncomplicated and her writing style is elegant and beautiful and that’s something because English isn’t even her first language! I’m always drawn to Sissi’s recipes because she combines flavours that hit my palette perfectly. And she enjoys similar foods and textures that I do. Please visit Sissi’s blog for the original recipe because she has generously provided more details than I am providing.

Sweet Chili Sauce with Dried Apricots

Makes 250 mL sweet chili sauce

Ingredients:

  • 175 g dried apricots
  • 150 mL +100 ml cider vinegar
  • 100 g red Thai chili peppers
  • 200 g sugar
  • 50 mL water
  • 1/2 teaspoon salt
  • 1/2 package pectin in powder (25 g)

Directions:

  1. Bring 150 mL vinegar to a boil and add the apricots to soak for 30 minutes.
  2. To a small food processor, add the hot peppers (discard the stalks and seeds) and the soaked apricots and pulse to chop reasonably finely.
  3. Combine the remaining ingredients (including the additional 50 mL vinegar) and boil 20 minutes,stirring constantly.
  4. Sprinkle the pectin over the surface and cook 10 more minutes, mixing well.
  5. Transfer the hot jelly into the sterilised jar or jars and cover with lid(s). Allow the jar to cool and refrigerate. If your jars are smaller (I used one 250 mL jar) you will want to process them as you would any canning project. I popped my single jar into the fridge and will use over the next month or so (or I will freeze for later use).
This is a very hot sauce.

This is a very hot sauce.

Notes:

  • I had intended on reducing the sugar but believe me, it NEEDS the sweetness because these peppers are HOT!
  • This is an excellent condiment but use conservatively as it is VERY HOT.

 

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