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Archive for September, 2008

Eva’s Guacamoli

Ingredients

  • 1 ripe avocado, peeled and cubed into the food processor
  • 1 clove garlic, minced very finely or run through a microplane grater
  • 3-6 tbsp lime juice (to taste)
  • salt (to taste)
  • Roughly chopped cilantro
  • 1 ripe chopped tomato

Directions

  1. Process avocado, garlic, lime juice and salt to desired consistency.
  2. Remove blade and add chopped cilantro and tomato, stir.
  3. Enjoy!

Eva’s Black Bean Dip

Ingredients

  • 1 cup of hydrated black beans
  • (or canned, but wash thoroughly)
  • 1-2 cloves garlic, minced very finely or run through a microplane grater
  • 1 small cooking onion, finely chopped
  • 1 tbsp olive oil
  • salt (to taste)
  • 1/2 tsp (to to taste) sweet smoked paprika
  • 1/2 tsp cumin
  • 1/4 cup chicken stock (about)
  • Roughly chopped cilantro
  • 1/2 cup of sweet corn (if you bbq the corn you will get a lovely smokey flavour

Directions

  1. If using dried beans, hydrate and cook as per directions on package. Canned beans should be washed thoroughly.
  2. Sauté onions in 1 tbsp oil until translucent, add cumin and sauté until fragrant. If you prefer a less garlicy taste, sauté the garlic with the onions.
  3. Process black beans, onion mix, garlic, smoked paprika and salt, adding chickens stock to achieve desired consistency
  4. Remove blade and add chopped cilantro, and corn.
  5. Enjoy!

Serve this with my flat breads or with not-so-bad for you nacho-style chips.

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This lovely dessert is simple, lightly sweet, and beautiful. A delicious finale to any meal. They are tiny little cake like puffs, with a little crunch around the edges! A real bonus is that the Madeleines freeze beautifully…I serve 2-3 per person.

Lemon Madeleines

  • 1 cup flour
  • 1/2 tsp baking powder
  • Pinch salt
  • 2/3 cup + 1 tablespoon butter
  • 1/2 cup + 2 tablespoons sugar
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 4 x eggs
  • Zest of 1 lemon, more to tast
  1. Grease madeleleine tins and set in the freezer. Heat the oven 400°F/200°C.
  2. Sift together the flour and baking powder. Melt the butter, and stir in the sugar and honey. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour to make a smooth batter. Pour into the moulds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.

Serve with seedless raspberry sauce (with a couple of tbsp of Grand Marnier) and unsweetened whipped cream! YUM!

Lemon Madeleines With Raspberry Sauce & Whipped Cream on Foodista

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We survived another Paul & T weekend!

Paul & T did a marathon drive, starting at 4am Chicago time. They made great time and arrived around 2pm! Then we packed up the car and drove another 4 hours to the cottage.

Let me just say, we survived! 1.75L of Gooseco (Costco’s version of Grey Goose) and about a dozen bottles of wine with little to no fog. I’m not bragging, just relieved! Cocktails begun promptly at 4 (on Sunday it was more like 5 because someone was napping!!!) Weather was fantastic and food was yum! We laughed so much. It’s always such a blast with our good friends Paul and T.

Here is the menu:

Friday Lunch: Quickie salami pizza with mixed cheese (I just used soft fajita shells (flax seed fajitas) drizzled with olive oil, some Italian tomato paste, home mixed grated cheese and of course, salami)

Cocktails: Home made Eva’s Flatbreads with black bean dip and guacamole (home made too!!)

Dinner: Grilled chicken and mango salad with a lime dressing; almond and cranberry sugar tart.

Saturday Breakfast: Anna Olson’s Heuvos Rancheros – it was delicious – however, I would recommend poaching the eggs instead of baking them, you have more control over how well or runny they are!

Saturday Lunch: the LCBO’s Mushroom and Leek tart with a side salad (they haven’t posted the recipe on-line yet)

Saturday Dinner: Epicurious’s Braised Beef and Onions (slow cooker) I added potatoes to make it a bit heartier! Crepes Suzette

Sunday Breakfast: Goat’s cheese, spinach and sundried tomato frittata’s with homebaked walnut bread (from Anna and Michael Olson’s cookbook from On the Twenty!)

Sunday Lunch: Hungarian Lecso (cubanello pepper with sausage stew)

Sunday Dinner: Slow cooked BBQ’d ribs (I make my own rub and BBQ sauce as I am not fond of sweet) with German Potato Salad, Madeleines (really really easy) with Grand Marnier macerated strawberries.

Monday Breakfast: Chocolate Croissants (not home made, but from a French bakery). Note to self, croissants don’t freeze well. Next time it will be Montreal bagels and cream cheese.

The weather was phenomenal, lots of sun, not too hot, just perfect! A bit of paddle boating, a long walk up to our lookout at the top of our property and lots and lots of laughing. It was a fantastic time.

Looking forward to our next visit! Hopefully soon as we’ve already gotten into the Gooseco!

Luv you guys!

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