Feeds:
Posts
Comments

Archive for August, 2012

Hungarian Cherry Squares (Cseresznyés pite)

I am rather thrilled and honoured that my good friend Charles of Five Euro Food has kindly asked me to guest post. Charles has been a valued commenter on my blog for over a year now, and as most of you know, he takes his time to formulate interesting and thoughtful remarks; his comments are a joy to read and sometimes even have a bit of a chuckle over. Thank you Charles, your friendship is cherished, I hope to do your guest post right.

In keeping Charles’ tradition of a little peek into living in Paris, I will give you a little peek into living in Toronto and a lovely Hungarian family recipe. I ask that you head on over to Charles’ blog to check out our little adventure, but I will share my recipe here as well. I belabored over which recipe I would share as Charles’ guest post, because he takes so much time to photograph and document his recipes so well; I didn’t want to get ahead of myself and bite off more than I can chew (pardon the pun) so I hope you enjoy it. This recipe is a cherished favourite for my family (my brother always asks for it when I visit and now that my dear Mom is gone, it is up to me to carry on the tradition).

Cherry Squares

By Éva Hársfai-Robinson (1936-2005)

Makes 1 pan 9” x 13” about 20 squares

Cost: ~€0.31 ($0.40) each piece

Preparation time: ~40 minutes

Calories: ~120 calories per piece

Ingredients:

  • 1 jar pitted cherries 500 mL to 700 mL, drained but reserve liquid
  • 3 eggs separated
  • 120 g unsalted butter (room temperature)
  • 125 g caster sugar
  • 250 g flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla
  • About ½ cup milk – or use reserved cherry liquid (if you use the reserved liquid your squares will be a bit pink)

Directions:

  1. Grease and flour 9” x 13” x 2” baking pan (22cm x 33cm x 5cm).
  2. Preheat oven to 350° F (175°C)
  3. Drain cherries, liquid reserved (you can use this as your liquid or make a delicious sauce or use it in soda as flavouring!)
  4. Whip egg whites until a stiff but not dry (should be able to stand in a peak) – no need to wash the beater if you do it in this order, if you cream the yolks first, then you must wash the beater and dry thoroughly).
  5. Cream egg yolks with butter and sugar until light and fluffy (should be a lighter shade of yellow).
  6. Sift flour, baking powder and salt – dry ingredients.
  7. Alternating dry ingredients with the milk (or reserved cherry liquid), fold into egg yolk mixture.
  8. Fold beaten egg whites into the mixture.
  9. Pour into greased pan. Note the dough should be quite thick, should have to spread it into the cake pan, it should not pour by it self.
  10. Dot with cherries throughout (you may want to give each cherry a squeeze as you dot so ensure there are no pits!).
  11. Bake in preheated oven for about 20 to 30 minutes (test with toothpick to make sure it’s done).
  12. Cool in pan (don’t cut until it is entirely cool otherwise it will become ‘bacony’ or szalonás, as the Hungarians put it).
  • Creaming the butter, sugar and eggs together takes patience
  • I start out lining up all the cherries, but then I have to fill in the spaces so I can use up the whole jar!
  • The cherries behave as they wish, so there is no point in lining them up anyway

They are moist and not overly sweet.

A short note: This was my very first guest post ever, and I am delighted that it was for Charles’ Blog. I have a new found respect for Charles’ blogging, over and above my original respect, which was plenty! The extra effort Charles puts into this blog is unparalleled, the ingredient shot, the video, the working shots etc., make this blog ever so wonderful to follow but impossible to follow in its footsteps!

Read Full Post »

English Crumpets

This recipe has been in the making for about 30 years; my Mom and I bought the crumpet rings that long ago, and although we tried making crumpets in those days, we were not successful. Without the internet and YouTube to show us how, we simply gave up. But I kept the rings, and every time I see them I am reminded of my failure.

Warm, crispy and chewy, just like a crumpet should be

I spent the weekend at my friends Carmen and Roland who after a re-evaluation of their lives after 9-11 up-rooted and moved themselves and 3 kids from the bustling city of Toronto to the Muskoka‘s. To their credit it’s a wonderful, relaxing life-style with a grand view of the lake. We had an incredible, social weekend catching up, eating, drinking and just having fun. My other friend Pam who runs the blog Downton Abbey Cooks (you know, that enormously popular British drama Downton Abbey) was also there. Pam is a bit of a Tea aficionado and she posts every Tuesday about Tea Tuesday where she talks about the traditions of tea, how the Downton’s handled their tea, and modern day snack to serve with her tea. You’re probably wondering what the heck all this has to do with crumpets, but I’ll get to it.

Roland collects old cookbooks; he loves the particularly wordy one’s and most of his cookbooks don’t even have pictures (or if they do, they are terrible). We were paging through a first edition Fanny Farmer cookbook chatting about food trends when I recalled my crumpet dilemma and decided then and there to try my hand at it again. Plus, with Tea Tuesdays, I really had no choice. So there, you see, I did get around to it!

This was the second crumpet recipe I tried, and even it was not perfect, but I did get two very crumpet-like specimens that I had to blog about. The first recipe cooked blind which means we didn’t get the holes. The trick is to get the right consistency so that the yeast can do its job and bubble up and cook with those wonderful holes. The texture turned out exactly as I had remembered, a little crispy on the outside but nice and chewy in the centre. The taste was perfect too, I’ll just have to perfect the consistency so that all the crumpets cook up with the famous holes. Please click here for the original recipe.

English Crumpets

Makes 6 crumpets

Ingredients:

  • 1 3/4 cup all-purpose flour
  • 1 Tablespoon butter, melted
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/4 teaspoons dry yeast
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1/4 teaspoons baking soda dissolved in 1/4 cup warm water
  • additional warm water to adjust the consistency of the batter.

Directions:

  1. Proof the yeast in the water with the sugar for 5-10 minutes until its bubbled up. Add the warm milk, butter, and salt.
  2. Beat the liquid into the flour and stir until the batter becomes smooth. Let stand for 30 minutes. It will bubble up and increase in volume somewhat.
  3. Stir the baking soda into the water until it’s disolved; add it to the batter and mix well.  Allow to rise in a warm place 20 to 30 minutes.
  4. Prepare griddle and crumpet rings with a little grease. Heat over medium heat.
  5. Drop batter into crumpets rings so that the batter is about half way up the ring side. Reduce heat to low, cover griddle and cook crumpets until tops look dry, about 10 minutes. During this time, the holes should form, from the outside in.
  6. Flip them over and cook for a couple of minutes or you can put them under the broiler for a minute or so.
  7. Serve toasted with butter and jam.

The holes turned out perfectly in two. The others still tasted good, but didn’t look the part so they didn’t get a call back for the photo shoot (but they made the breakfast table).

Read Full Post »

Last night I was running around the blog-o-sphere looking for something to do and I came across my friend Jed’s recipe for his Grandma’s Oatmeal Cookies on his blog (Sports Glutton). I love oatmeal cookies; maybe because you can almost convince yourself that they are healthy snacks (not even close! wink wink, Kelly). But what I do love about them is the bite of the rolled oats, the wonderful chewy texture and the warm spice of the cinnamon. I prefer traditional oatmeal cookies with just raisins (sometimes I put nuts in but I didn’t this time because JT was taking them into work on Saturday, and I figured it was just safer that way).
I want to thank Jed, that gluttonous-sports-loving-dude for inspiring me with his treasured recipe; sadly I didn’t have enough butter (WHAT?) in the house so I had to find a recipe that used slightly less butter and opted for my good old Fanny Farmer recipe, modified ever so slightly for our taste. I’m not sure why it’s called Cape Cod Oatmeal Cookies, perhaps one of my New England blog-friends can help with that. And if you love oatmeal cookies this is another great recipe, tipping my hat to my Australian friends (Charlie, Lorraine and Maureen)

Can you just taste that chewy oaty goodness?

Cape Cod Oatmeal Cookie

Makes 36 cookies, about 5cm (2.5″) in diametre (recipe has been adapted from the original Fanny Farmer Cape Cod Oatmeal Cookie, you can find it on-line, but it’s best to get her cookbook as there are several yummy treasures in it).

Ingredients:

  • 1 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 2 tsp cinnamon (original recipe called for one but I like the heat)
  • 1/2 tsp salt
  • 1 cup brown sugar
  • 2 1/2 cups rolled oats, uncooked
  • 1/2 cup raisins, optional
  • 1 egg, lightly beaten
  • 1/2 cup melted unsalted butter
  • 1/2 cup melted shortening
  • 1 tbsp molasses
  • 1/4 cup milk

Directions:

  1. Preheat oven to 177°C (350°F) degrees.
  2. Combine flour, baking soda, cinnamon, sugar and salt together in your food processor (metal blades) and pulse to combine well.
  3. Pour dry ingredients into a bowl and add the raisins and rolled oats and mix well.
  4. Mix cooled melted butter, shortening, molasses and milk with the egg and whisk lightly to combine. Pour this mixture into the dry ingredients and stir with a wooden spoon until it is entirely incorporated.
  5. Drop by tablespoons-full* onto parchment lined cookie sheet and bake until bottoms are golden-brown, 10-15 minutes (depends on size of cookie).

*I used a 4cm, (1.5″) ice cream scoop, packed well, and then I flattened the cookie with my palm as they don’t spread much.

May I get you a coffee or tea with your cookies?

Read Full Post »

We are trying to eat more fish these days and I’m constantly cruising the web trying to find delicious and unique ways to present said fish. The internet has been busy with peaches recently as they are in season so I created this recipe to include them. Last week we had a grill Tilapia with quinoa tabouleh (or this one) and I wanted a little something to spice it up, so I came up with a Peach Salsa that was quite tasty so I thought I’d share it with you. I’ll leave the ingredients quantities to your own taste, after all, these recipes are meant to inspire.

The small dice allows it to be used as a garnish, plus I love the way it looks

Peach Salsa

Serves 4-6,

Ingredients:

  • Peaches, finely diced 0.5cm or 1/4″ cubes (I left the skin on for texture, plus I always have a really hard time getting the skin off, no matter what technique I use).
  • Jicama, finely diced 0.5cm or 1/4″ cubes
  • Green chili peppers (seeded), finely diced 0.5cm or 1/4″ cubes
  • Sweet red pepper, finely diced 0.5cm or 1/4″ cubes
  • Garlic, finely minced
  • Green onions, finely minced
  • Thai basil, finely chopped
  • Mint, finely chopped
  • Cilantro, finely chopped
  • Rosa’s Lime Cordial, just to wet and mix everything together
  • Salt to taste

Directions:

  1. Combine everything in a glass bowl and refrigerate, this is much better if it can sit for an hour or so.
  2. Garnish with parsley, mint or Thai basil and serve on top of grilled white fish.

Tasty on crackers too

Read Full Post »

OK, I am the first to admit it, we go out a lot. We try to go out only once per weekend for dinner, but sometimes that doesn’t work out. Too tired to cook, forgot to take something out of the freezer, you name it, I can come up with a reason. Bloor West Village has quite a few restaurants but unfortunately most are not that great. Bloom is a place that has been around for quite some time, but changed chefs last year. The food has a Cuban/Latin/Italian flare. We tried it for lunch a few years ago and enjoyed it so last week we decided to try it again for dinner this time.

We didn’t make reservations and fortunately it wasn’t too packed when we arrived around 7:30 in the evening. It’s about a 15 minute walk from our house and it was a lovely warm night. We were greeted by a very nice gentleman who seemed very proud of the place (I’m guessing it’s a family affair). We were seated at a very nice four person table so JT and I were able to sit side by side (which we love).

We were hesitant to order the bottle of Prosecco but the gentleman quickly offered to bring us a taste to see if we liked it; it was nice and dry so we ordered it. They offer 41 bottles on their wine list, which is rather extensive for such a small place. The restaurant quickly filled up and by 8:30 all the tables were occupied. Fortunately another waiter (perhaps his wife?) came in to help our gentleman who seemed to be the only one serving. Not withstanding, he did a good job and we didn’t feel like we were waiting long for anything.

We weren’t starving so we decided to order only appetizers. I ordered the Ceviche which was listed as Chef’s Selection Seafood (sustainable B.C.Halibut, line caught) Lemon Juice, Habanero Pepper, Cilantro $13. It was served in a small martini glass. The white fish was nicely done but it was a tad citrus-y for my taste, perhaps a little more balance with something sweet like a mango would have been a fix. The martini glass was just tall enough that it made it difficult for a vertically challenged person like me to eat from it (click here for a video of Chef Pedro Quintanilla making the ceviche). JT ordered the Caesar Salad with Spanish Style Smoked Bacon, Home Made Garlic Croutons with sliced chicken breast on top $14. You might ask why one would order a Caesar salad in a Latin restaurant…or you might not. Anyway, it was pretty ordinary.

I’d like to go back and try a few other items on the menu that caught my eye, such as the Avocado and Mango Salad $9, or the Cuban Shrimp Cocktail $15, or the Grilled Calamari $14, and the Arepa which is a Venezuelan corn cake with wild mushroom ragout, Asiago and crème fraiche $10

Overall rating of Bloom (in my opinion): Decor 3.5/5, service 3.5/5, food 3/5, Value 3/5, Noise: 5/5 (1 being very noisy, and 5 being very quiet). We paid for our meal in full.

Read Full Post »

I’m always looking for something new and different and when I saw a Wheat Berry Salad on my friend Angie’s blog, Taste of Home, I knew I had to try it at least once. Angie cooks with a lot of whole grains, always healthy and always inventive. She is also a master of bread making, her loaves are gorgeous, appetizing and did I say gorgeous?

I had never heard of wheat berries before reading Angie’s post and I am so glad that I did see it and was inspired to make it. Thank you Angie, I know I will make this grain again and again.

Wheat Berries look very similar to pearl barley, but they are darker in colour and apparently have a nuttier taste. They are a very dense grain and therefore many sites suggest pre-soaking. I soaked my berries overnight and it still took about an hour of boiling. They have more of a bite than barley and are a bit chewier, which I liked, but JT did not.  I have found that you will need a ratio of 3 or 4 parts water to 1 part wheat berries. You can substitute wheat berries anywhere a grain is used, for example rice pilaf or even risotto!

The avocado and the mango are a nice contrast in textures to the wheat berry

Wheat Berry Salad

Serves 4, Inspired by Angie, Taste of Home, Wheat Berry and Watermelon Salad

Ingredients:

  • 1 cup wheat berries, soaked over night
  • 1/2 avocado, cubed
  • 1 Mango,  cubed
  • 1/2 chopped cilantro
  • 1 roasted red pepper, chopped
  • juice of 1/2 lime
  • salt to taste

Directions:

  1. Cook wheat berries in 3-4 cups of water, about 1 hour (at around 45 minutes check to see if you like the texture, and if you do, stop cooking).
  2. Add the cubed avocado, mango and chopped red pepper. Drizzle with the lime juice and salt to taste. Mix in the cilantro. Serve warm or cold as a side to a BBQ’d dish.

Read Full Post »

Villa is a restaurant in our hood that we visit from time to time. They have a good solid contemporary Italian menu with great thin crust pizzas, some wonderful salads and a decent wine list. We were looking for lunch on a Sunday with a patio that was out of the intense sunlight. The temperatures were still broaching 30°C with a reasonable amount of humidity, but at least outside there was a nice breeze.

This restaurant has an interesting history; for years and years there were two restaurants at this location side by side owned by the same people, one was Zsa Zsa (this is where Villa opened in 2004) and the other was Fiasco Trattoria (this was our Friday night place). Sometime prior to 2004, the owner sold off the two locations and the ZsaZsa side opened Ill Fornelo, an Italian wood oven pizza restaurant chain in Toronto. The restaurant failed rather quickly, apparently we Bloor West people don’t prefer chain restaurants and the manager purchased the restaurant and re opened under his own label called Villa. They serve very similar food to Ill Fornelo, but it is not a chain! Go figure!

They did an overhaul of the restaurant when it turned into Ill Fornello, but didn’t change much when it morphed into Villa. It has a nice clean contemporary design, with the kitchen exposed in the centre with the lovely pizza oven. The photos decorating the walls are of Italy and provide a nice personal touch. The staff is friendly, although could use a bit of training. We were there for a late lunch on a Sunday and it wasn’t busy.

I ordered the Grilled Shrimp and Calamari ($14.95) made with grilled calamari and tiger shrimp, black olives, capers, spinach, tomato salsa. I love this dish. It has just the right amount of the tomato salsa to eat with the succulent grilled shrimp and calamari. They leave the tails on the shrimp and I know for presentation it is preferred, but now I have to dig into my saucey dish and pull the tails off with my hands. The calamari is perfectly grilled, tender and not chewy at all.

3 large calamari tubes and 3 good sized shrimps makes a very filling meal

JT ordered the pulled pork eggs benedict ($14.95), which was a plate of 2 poached eggs, braised pork, barbeque sauce, caramelized onions, toasted English muffin with hollandaise sauce. He said it was good but wasn’t bowled over by it. The pulled pork was tender and tasty and not too sweet with the barbeque sauce. Sorry, no photo.

One of my pet peeves is when one person finishes their meal before the other and the server removes the spent plates. I find this so rude to the diner who is still eating (that would be me); it makes me feel like I should hurry up and finish (and he cleared the table of the bread and bread plates as well). So for this fact, the service is getting a low score this time. We have had better service on occasion but not this time. Our adult libations also took quite some time to arrive, but then again, perhaps they had to send a courier to Italy to get what we ordered!

Overall rating of Villa (in my opinion): Decor 3.5/5, service 2.5/5, food 3.5/5, Value 3.5/5, Noise: 5/5 (1 being very noisy, and 5 being very quiet). We paid for our meal in full.

Read Full Post »

Older Posts »

%d bloggers like this: