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Archive for November, 2020

Thai Basil Eggplant

Mid last month, I made a batch of Mulligatawny Soup and had some leftover eggplant, so I searched for a recipe for Thai Basil Eggplant that reminded me of a delicious dish served by a hole in the wall Ma and Pa shop when I worked in the corporate world. This one fits the bill.

Thai Basil Eggplant

Serves 2

Ingredients:

  • 250 g Japanese or Chinese eggplants
  • 45 mL toasted sesame oil, divided
  • 5 g roasted garlic puréed
  • 5 g toasted sesame seeds
  • Good handful of basil leaves, plus more for serving
  • 30 mL unseasoned rice vinegar
  • 10 mL soy sauce
  • 15 mL Sweet Thai Chili Sauce

Directions:

  1. Chop the eggplant into eighths. Heat 30 mL sesame oil in a large pan and cook the eggplant chunks until slightly golden and somewhat soft in the centre, about 6-8 minutes.
  2. Add the garlic purée and sesame seeds and toss to coat well. Add the basil leaves and cook until wilted.
  3. Stir the vinegar, remaining sesame oil and soy sauce into the sweet Thai chili sauce and mix well. Drizzle half of the sauce into the eggplant and cook stirring often until the eggplant has entirely softened.
  4. Serve hot with the remaining sauce drizzled over it and additional Thai Basil leaves as garnish.

I never said it was authentic Thai.

 

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Who doesn’t love a lite, slightly sweet cookie with their coffee? We are not big sweet eaters but we do like a biscotti with our mid-morning coffee. I had a few extra pistachios left over from the ice cream I made in the summer so I combined them with the lovely tart cranberries to make a wonderful treat. They look rather festive, don’t they?

Pistachio and Cranberry Biscotti

Makes about 30 biscotti

Ingredients:

  • 60 g dried cranberries
  • 125 mL boiling water
  • 400 g all-purpose flour, plus more for dusting
  • 6 g baking powder
  • 4 g salt
  • 60 g unsalted butter, room temperature
  • 100 g sugar, plus more for sprinkling
  • 3 large eggs, plus 1 large egg, lightly beaten
  • 10 mL pure vanilla extract
  • 48 g unsalted pistachios, coarsely chopped

Directions:

  1. Preheat the oven to 375° F.
  2. Combine the cranberries and boiling water and allow to stand for five minutes, strain.
  3. Sift together the flour, baking powder, and salt set aside.
  4. Beat the butter and sugar together until light and fluffy, beat in the vanilla. Add the eggs one at a time and incorporate well. Slowly beat in the flour, pistachios and cranberries.
  5. On a parchment-lined baking sheet, make two evenly-sized logs and bake for 25 minutes.
  6. Cool for 15 minutes. Lower the oven temperature to 300F.
  7. Cut into 1cm slices and lay cut-side down on the baking sheet. Bake for 30 minutes, flipping over at 15 minutes. Cool.

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Magic Apple Cobbler

 

We first tasted this wonderful dessert at a friend’s place where we had lunch, outside on a particularly chilly early fall day. I asked our host to give JT a bit more so I could have a taste, and I almost couldn’t stop. It is THAT good. And it’s so easy to make, I can whip it up in a matter of minutes. I have significantly reduced (about half) the sugar and butter content, but don’t turn away, it is plenty rich and delicious! The dessert works well with fresh fruit but also works well with frozen fruit (defrost and drain first so it doesn’t wet the batter too much).

What is really amazing (and delicious) is the way the batter caramelizes in the butter, it becomes so moreish! You will abandon all other cobbler recipes!!! I kid you not.

The very dark bits are where I put too much of the cinnamon sugar, it’s not burnt.

Magic Apple Cobbler

Makes one 17 cm x 27 cm (6 3/4 inch x 10 3/4 inch) pan of fruit-filled, caramelized cobbler

Please click here for the original recipe.

Ingredients:

  • 90 g unsalted butter
  • 150 g AP flour
  • 150 g sugar, divided
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon, divided
  • 175 mL whole milk
  • 1 tsp vanilla
  • 1/2 tsp almond essence
  • 2 medium apples, peeled and cubed

Directions:

  1. Melt the butter in a 17 cm x 27 cm (6 3/4 inch x 10 3/4 inch) pan (same pan you will use for the cobbler) as the oven is pre-heating to 375F. Remove the pan from the oven when butter had melted.
  2. Combine the flour, sugar (less 2 tbsp), baking powder, 1 tsp cinnamon and salt. Combine the milk, vanilla and almond essence and stir well.
  3. Add the milk mixture to the flour mixture and whisk until smooth.
  4. Spoon the batter into the melted butter, don’t worry that it’s messy.
  5. Sprinkle the cubed apples onto the batter and press them into the batter.
  6. Combine the remaining 2 tbsp sugar and 1/2 tsp cinnamon and sprinkle over the apples and batter.
  7. Bake for 25-30 minutes or until a toothpick inserted into the batter comes out clean.
  8. Serve warm but not straight from the oven.

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Way back in November, 2019, I made a version of this cake in Arizona. It seems a life-time ago. We don’t know when we will be able to travel again so it’s nice to have some food memories to be nostalgic about. I made this for an outdoor brunch last July for a gluten-intolerant friend.

Gluten-Free Reduced-Sugar Orange Olive Oil Cake

Makes one 23 cm (9 inch) cake

Please click here for the original recipe

Ingredients:

  • 2 eggs, room temperature
  • 100 g coconut sugar, divided
  • 80 mL EVOO
  • 5 mL vanilla
  • Zest of 2 oranges
  • Juice of 2 oranges, divided
  • 150 g all-purpose gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Icing sugar for dusting

Directions:

  1. Preheat the oven to 350° F
  2. Spray a 23 cm pan with non-stick spray and line bottom with parchment paper.
  3. Combine the eggs and 95 g coconut sugar and beat until light, fluffy and smooth.
  4. Slowly drizzle in the olive oil and vanilla while beating.
  5. Add all of the zest and 45 mL of the freshly squeezed orange juice and beat until well combined.
  6. In a separate bowl combine the gluten free flour, baking powder, baking soda and salt and mix well.
  7. Add the flour mixture to the egg mixture and beat only until combined.
  8. Pour into the prepared 23 cm pan and bake for 25-30 minutes or until toothpick tests clean. Allow to cool.
  9. Meanwhile, combine the remaining juice and sugar and bring to a boil until the sugar has melted into the juice. Cool and add the Grand Marnier.
  10. Turn out the cooled cake onto a decorative plate and slowly spoon the orange juice mixture onto the cake allowing it to be absorbed.
  11. Decorate with sprinkled icing sugar just before serving.

The lovely syrup makes this cake lusciously moist.

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I am not a huge pumpkin fan. There I said it. I was around 19 years old when I first tried pumpkin pie and I just never got into it. Don’t get me started on the pumpkin spice craze! So pumpkin type desserts are never high on my list during the holidays. We had our Thanksgiving on October 12 and I wanted a dessert I could make in smaller portions (because, let’s not kid ourselves, stretchy pants can only stretch so far!) so I made this spice cake in very shallow muffin cups. If someone was still hungry, they could have two, and believe it or not, they did!

Our awning and natural gas heater have had some good use as the temperatures become more fall-like. Unfortunately, the combination of the heat and sun has dried out the awning; at one point after a good rainfall, as we were pushing the water off the awning, a fist went through it. I was able to glue the small hole together with a glue gun, but now we were aware that the awning is precariously brittle. Too bad that fat raccoon never got the memo. Sometime during the night, an 18 kg (40 lb) beast was climbing across said awning and unfortunately fell through it, causing a 50 cm (20 inches) hole. Poor thing must have broken its neck on the fall because I, unfortunately, found him dead as a doornail the next morning. We’ve never had to dispose of any dead animals before so I called the information number of the city. After a 20 minute conversation, which resulted with NO HELP what-so-ever, we decided to discard him ourselves (the city was backlogged 20 days for pickup so they suggested we dispose of him in our next garbage collection which happened to be 2 weeks from the date!) I found a company online who came out and did the dirty deed for us. JT was perfectly willing to do it, but I didn’t want him to, plus we had nowhere to dump the guy. UGH! A good bleach washing of the deck and 24 hours drying time in the sun, and no one was the wiser.

We lucked out for weather that weekend, as the temperatures progressively became warmer and warmer and Saturday October 12 turned out to be around 25° C (77° F)! The evening cooled off a bit, but our natural gas heater did the trick to keep us warm. We had the dinner with two, socially distanced friends and the evening was wonderful. I was so relieved it was warm enough for an outdoor dinner because our COVID numbers are on the rise again and I’m just not comfortable entertaining indoors.

These cakes are a remake from a blog post from 2010.

Ginger Spice Cakes Revisted

Makes about 24 mini spice cakes (60 mL (1/4 cup) muffin pans or 12 standard muffin-sized spice cakes

For the original recipe, please click here

Ingredients:

  • 75 g unsalted butter, room temperature, plus more for pan
  • 200 g all-purpose flour, plus more for pan
  • 1 teaspoon baking soda
  • 160 mL boiling water
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 85 g packed dark-brown sugar
  • 1 large egg (if halving the recipe, use a small egg)
  • 160 mL un-sulfured molasses
  • 1 1/2 teaspoons finely grated peeled fresh ginger
  • Crystallized ginger, thinly sliced lengthwise, for garnish
  • Chocolate Ganache

Directions:

  1. Preheat the oven to 350°F. Prepare a 60 mL (1/4 cup) muffin pan by generously buttering and flouring it*, tapping out excess flour, set aside.
  2. Carefully stir together the baking soda and boiling water (this will bubble up, so be careful), set aside to cool.
  3. In a medium bowl, sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt, set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until combined. Add the molasses, fresh ginger, and reserved baking soda mixture; beat until combined. (The batter will look curdled but will come together once the flour is added.) Add the flour mixture, and beat until well combined.
  5. Divide batter evenly among prepared muffin cups, filling each about halfway. Bake, rotating pan halfway through until a cake tester inserted in the centre of a cake comes out clean, about 20-25 minutes. Transfer pan to a wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely. Place a piece of parchment under the wire rack while cooling
  6. Spoon about 1 tablespoon of Chocolate Ganache over each cake, allowing some drip down the sides. Garnish with a small chunk of crystallized ginger. Cakes may refrigerated, in air-tight containers, for up to 3 days; we suggest you bring them to room temperature before serving.

Silicon Muffin Cups 60 mL or 1/4 cup size.

Notes:

  • You may wish to save time and just spray the muffin pans with non-stick spray but I warn you, half of your cakes will stick to the pan. Buttering and flouring is the only way to go.
  • These have a very rich molasses flavour, which we like but some will find it too strong.
  • I made a semi-sweet chocolate ganache for these cakes and it was just the right foil for the rich, sticky cake.

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