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We were scheduled for a Progressive Dinner when we returned from Arizona. Our neighbours John and Nancy were the main-course hosts so they chose the theme: the Kentucky Derby. This group is a hoot and everyone chose something fun to wear that was indicative of the Derby. JT and Tom wore bow ties (JT made his bow-tie from a standard tie using this video, don’t you just love Google?!). Iona and I wore crazy hats and Nancy dressed up as a jockey, she is around 5 feet tall and really looked the part. Neighbour John dressed as a stable-hand, all in denim! It was a super fun night that ended somewhere around 2am!

People at the Derby seem to wear brightly coloured clothes and the guys always seem to sport bow ties.

I was responsible for dessert and I went a little crazy and did Mint Julep three ways: Panna Cotta, Macarons and Trifle! You may notice a sablé horse on the plate too but I didn’t like the recipe so it will be ignored. The desserts went over well, the bourbon was noticeable but not overwhelming, as was the mint. I doubt I’ll make these flavours again but it was fun for the night. And yes, we were served Mint Julep’s at Tom and Iona’s as part of our starters.


My crazy hat!

Kentucky Derby, Mint Julep Three Ways

  • Panna Cotta
  • Macarons
  • Trifle

Mint Julep Panna Cotta with White Chocolate Almond Crumb

To print the Mint Julep Panna Cotta, please click here.

Serves 6

Ingredients:

  • 8 g Powdered unflavored gelatin
  • 50 mL Cold water
  • 700 mL Whole milk
  • 75 g Sugar
  • 2 g Tonka bean, finely grated
  • 1 cinnamon stick
  • 1 g small bunch Fresh mint leaves, including stems
  • 1/4 tsp Real Mint extract
  • 65 mL Kentucky Bourbon (to taste and optional)
  • 1-2 tablespoon finely chopped mint leaves

Directions:

  1. Dissolve gelatin in the cold water. Set aside. Lightly rub vessels with a non-flavoured oil, set aside.
  2. Warm milk with sugar, grated tonka bean and cinnamon to 150° F (DO NOT BOIL), add mint leaves and allow to steep for 10 minutes Stir in gelatin until dissolved.
  3. Strain milk mixture through a fine sieve and discard mint. Into the strained mixture, stir in the mint extract and Kentucky Bourbon a little at a time, tasting each time until the desired flavour is achieved. Cool slightly.
  4. Pour into prepared vessels and chill for 2-4 hours or until set.

White Chocolate Almond Crumb

Ingredients:

  1. 50 g white chocolate chips
  2. 5 mL Bourbon
  3. 25 g ground almonds
  4. 15 g coconut flour

Directions:

  1. Melt the chocolate with the bourbon on low heat, stir in the ground almonds and coconut flour, it will be rather thick.
  2. Sprinkle/spread relatively thinly on a Silpat and bake for 3 minutes in a preheated 350° F oven, until golden.
  3. Cool completely and crumble with a fork until relatively fine. Reserve for assembly.

Please click here to print this recipe.

Serves 6

The Blueberries

Ingredients:

  • 300 g Blueberries
  • 125 mL Bourbon

Directions:

  1. Combine the blueberries and bourbon and allow to sit at room temperature for at least 30 minutes or one day.
  2. Strain, reserving the blueberry bourbon. Set aside until assembly.

The Sponge

Ingredients:

  • 4 large eggs
  • 120 g sugar
  • 120 g all purpose flour
  • 1 tsp vanilla
  • 2 tbsp granulated sugar

Directions:

  1. Pre-heat oven to 350° F. Line a 23 cm x 33 cm (9″ x 13″) cake pan or jelly roll pan with parchment paper, carefully folding the corners. Spray with non-stick cooking spray.
  2. Separate the eggs into two medium bowls. Beat the egg whites until stiff peaks form, but not dry. Set aside.
  3. Beat the egg yolks with the sugar until pale and creamy and falls in a thick ribbon.
  4. Fold in 1/3 of the egg whites into the pale egg yolk mixture.
  5. Sift about 1/3 of the flour into the egg yolk mixture, then alternate folding in with the egg whites being careful not to deflate the batter.
  6. Once all of the egg whites and flour have been folded in, the mixture will be thick. Pour carefully into your prepared baking pan and spread out evenly. Bake for 20-25 minutes or until your cake tester comes out clean.
  7. Lift the cake out of the pan using the parchment edges and allow to cool completely.
  8. Measure your Mason jar diameter and select a round cookie cutter of similar size. Cut 12 rounds for the trifle and set aside.

Stabilized Mint Julep Whipping Cream

Ingredients:

  • 3 g unflavoured gelatin
  • 15 mL Cold water
  • 15 mL Bourbon
  • 1 mL mint extract
  • 125 mL whipping cream,
  • 8 g icing sugar
  • 2 g freshly chopped mint, as garnish

Directions:

  1. Dissolve the gelatin in the cold water, mix in the bourbon and mint extract, set aside.
  2. Whip the cream with the icing sugar. Add a bit of the whipped cream to the gelatin mixture and whisk well to combine. Strain this mixture if it’s lumpy. As you are whipping the cream, add the gelatin mixture and whip until well-combined.
  1. Layer one sponge round into the bottom of each mason jar, sprinkle about 5 mL to 10 mL of the reserved blueberry bourbon onto each sponge in the mason jar. Add about 15 blueberries on top of the sponge in each jar. Using a pipping bag, trop the blueberry layer with the stabilized whipped cream. Sprinkle lightly with the chopped mint garnish.
  2. Layer the second sponge on top of the whipped cream, sprinkle about 5 mL to 10 mL of the remainder of the reserved blueberry bourbon onto each sponge in the mason jar. Top with the whipped cream and finish with about 12-15 blueberries in each jar. Sprinkle with the remaining mint garnish. Tightly close lid and refrigerate until serving.

Mint Julep Macarons

Makes about 10 macarons (four ;-)for the cook!).

To print this recipe, please click here.

Ingredients:

  • 35 g blanched, finely ground almond meal or flour
  • 58 g icing sugar
  • 1 large egg white, room temperature
  • 25 g granulated sugar
  • A pinch of gel food colouring (I used green)

Directions:

  1. Pre-heat the oven to 350° F. Line your baking sheet with parchment with circle-round templates beneath it (this is a more detailed account of this recipe).
  2. Combine the almond meal with the icing sugar and sift a few times, discard or reserve the larger bits for something else.
  3. In the small bowl of your stand mixer, whisk the granulated sugar and egg white together by hand and then beat on #4 for 2 minutes, #6 for 2 minutes.
  4. Add the pinch of food colouring now and beat for a final two minutes on #8.
  5. Pipe onto the prepared parchment onto the circle-rounds. Tap the baking sheet on the counter to remove any air bubbles and bake for 13 minutes or until feet have developed but the cookie does NOT brown. Cool on parchment and remove carefully. Fill with Mint Julep Buttercream (recipe below).
  6. Unfilled cookies may be kept in the freezer for up to one month in an air-tight container.

Mint Julep Buttercream

Ingredients:

  • 57 g butter (softened)
  • 200 g icing sugar
  • 2.5 mL mint extract
  • 25 mL bourbon
  • 2.5 mL brandy
  • Gel food colouring of choice

Directions:

  1. Combine softened butter with the icing sugar, mint extract, bourbon and brandy and beat until extremely light and fluffy.
  2. I wanted this buttercream to resemble the colour of bourbon so I coloured it with a little brown, red and yellow gel colouring.
  3. Fill a piping bag with the buttercream and fill each half cookie carefully. Top with the second half of the cookie. Store on its side in an air-tight container in the fridge. Cookies remain fresh for up to one week. Allow to come to room temperature before serving, but make sure the room isn’t too warm otherwise the buttercream will melt.

Mint Julep Four Ways Plating

  1. Sprinkle the white chocolate crumb on one side of the plate. Top with the mint julep pannacotta and garnish with small mint leaves.
  2. Add the macaron on its side and finish with the uncovered trifle. Serve with a shot of bourbon, or pass like we did (I just thought it looked nice for the photo).

The horse cookie was a sablée that did not work out as well as I had hoped. Recipe will not be forthcoming. Yes, I bought a horse cookie cutter!

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It’s quite funny how the universe works, isn’t it? Case in point, we were down in Arizona in March-April and my dear friend Theresa decided to introduce me to a Moscow Mule, a refreshing alcoholic bevy served in a classic copper mug. I had never had one before. It is made with ginger beer and vodka and lime juice, and it is very tasty and refreshing. Fast forward a couple of months, I’m minding my own business and to my surprise, I receive an unsolicited email from a Canadian company out west who imports and sells their very own, wait for it…Moscow Mule mugs! What a coincidence indeed! We spoke on the telephone and I suggested that I could do a post for them, focussing on a recipe that would be served in said mug. Of course, they sent me a couple of their mugs so I can post pics of the recipe in them. The mugs are beautifully hand-hammered by an artisan group in India, but most importantly, they are lined with nickel lining. Apparently, using mugs without nickel can cause a series of serious health issues (so if you have such mugs, check to make sure they have a non-reactive lining and you are not drinking directly from a copper mug). This blog post talks about the importance of nickel lining.

The Moscow Muled mugs are reasonably priced at $16.60 Canadian ($12.50 US) each and would make great hostess gifts or stocking stuffers during the holidays.

I added a couple of cute tea towels, but another great idea would be a gingerbeer kit, complete with vodka, gingerbeer and limes!

Moscow Mules were invented circa 1941 in LA in a British pub called Cock ‘n’ Bull by their head bartender, Wes Price. The story is quite interesting, so if you wish, you may read about it here.

Take the worry out of the mug, Moscow Muled mugs are made with “100% pure high-grade and food-safe copper with an inner layer of high-grade nickel.”* Plus they look awesome and will keep your bevy cool on hot summer nights! I knew I wanted to make the Authentic Ginger Beer recipe on their website, it’s relatively easy (just a bit of time) and you probably already have all of the ingredients at home. The only thing I did to this tasty recipe is half it (there are only two of us and it still made around 4 litres) and I converted it to weights instead of volumes.

Raise a Moscow Muled mug with this tasty and refreshing drink, Cheers guys.

I was gifted with two Moscow Muled Mugs for this post, the opinions listed are my own.

*moscowmuled.com

I made new zippered covers for the sectional in the background, so happy with the way they turned out.

Moscow Muled Ginger Beer

Makes about 4 L of ginger beer.

For the original recipe, please click here.

Ingredients, Step 1 Ginger Bug:

  • 250 mL water
  • 15 g sugar
  • 13 g freshly grated ginger

Directions:

  1. Combine the freshly grated ginger with the sugar and water in a glass jar.
  2. Stir until sugar has entirely dissolved with a non-reactive spoon, like a wooden spoon or silicone spatula.
  3. With a clean tea-towel, cover the glass jar and secure it with rubber bands and allow to sit at room temperature for a total of 5 to 7 days.
  4. During these 5-7 days, every day, add another 13 g of freshly grated ginger and 15 g of sugar and stir until dissolved. Cover the glass jar with a towel or cloth, and secure it with rubber bands.
  5. The mixture will form bubbles around 5-7 days and at 7 days, it should smell sharp with a strong yeast aroma.

Ingredients, Step 2 Ginger Beer:

  • 85 g ginger root, peeled and grated
  • 3.5 L of filtered water
  • 2 g of sea salt
  • 300 g sugar (white or brown, I used white because I wanted a clear ginger beer)
  • 42 mL lemon juice
  • 250 mL of ginger bug

Directions:

  1. on the 5th or 7th day, combine 2 L of water, ginger, sugar and salt in a large non-reactive pot, bring to a boil then allow it to simmer for 5 minutes, stirring periodically to steep the ginger.
  2. Remove from the heat and add the remaining water. Allow this liquid to cool completely. Once cool, use a very fine sieve to strain the ginger to make a clear liquid. Pour the ginger bug into the mixture (make sure that it is room temperature, about 23° C or 74° F, as you will kill the ginger bug if it is hot).
  3. Add the lemon juice and stir well.
  4. Pour into sterilized bottles, making sure they are only about 2/3 full because this ginger beer will actually ferment and produce carbon dioxide.
  5. Store bottles in a warm, dark place away from light and allow it to ferment for about 10 days. Carefully loosen caps from time to time to relieve the pressure from fermentation (I did this once per day).
  6. Refrigerate the ginger beer when it has reached your preferred level of sweetness. Refrigeration causes the fermentation to stall significantly. The longer the fermentation, the less sweet your ginger beer will be. We fermented our lot for 10 days and it produced a gingery, slightly carbonated beer that wasn’t as sweet as I thought it would be.

I know there is no orange in the Moscow Mule recipe, I just wanted a hit of colour.

Notes:

  • I used recycled screw cap wine bottles, properly washed, rinsed and sanitized.
  • Make sure you tighten the screw caps well so the ginger beer can ferment. Also, make sure you release the CO2 every day, by opening the bottles and allowing them to exhale, so the bottles don’t explode.
  • Even after the ginger beer has fermented and is resting in the refrigerator, it contains a lot of effervescence, so be careful. Open bottles over the sink. Don’t say I didn’t warn you.
  • I suspect there is some alcohol in the ginger beer I made, but I don’t know for certain.

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My blogger friend, David Crichton of Fine Dining at Home went all the way to the end of Master Chef UK, 2018! How COOL is THAT? I have to admit, I’m always a little envious of people who actually want to be in front of the camera, I always shy away from it. You may recall Dave and I met in 2016, in London and again in 2017, when he captained a Thomas Cook airplane to Toronto and JT and I were able to reciprocate his hospitality. Dave is so easy to get along with, that we fell right back into conversation as if no time had passed. When we got together, he mentioned that he was thinking of applying for Master Chef UK, Season 14. If anyone can do it, it would be Dave.Fine Dining at Home is a blog about upscale restaurant food you can serve in your own home. Dave makes the recipes easy to follow and uses unusual ingredients. JT and I were in Arizona when his episodes aired and they were addictive! We watched each show intently, fingers crossed that he would make the next round. Judges Gregg Wallace and John Torode never had a bad thing to say about Dave’s food. It was awesome. According to Wikipedia, more than 20,000 people applied to audition for the series in 2010 (45,000 THIS YEAR) and they whittle it down to 56! Can you imagine how stressful that would be? Dave kindly let me ask him a few questions about his experience and I thought you might enjoy it.

What is the process to become a contestant?
Dave: Quite straightforward. Fill in the online form. Then a telephone interview, if you’re successful with that you’re asked to take some food in and
more questions. I guess after this it’s the luck of the gods that get you to the final 56.
Guinea fowl, Masterchef UK

Guinea fowl, French boned leg stuffed with brioche and rosemary and sweetcorn tempura

Were John and Gregg the judges in the interview process?
Dave: Invention tests are exactly that. No preparation, just cook. After this, you are given a little warning of a theme for the next round. This gets especially more difficult as the competition goes on and general life eats up your time. John and Gregg decide everything. They are the only two people you need to impress/influence.
How much time did you have before you had to appear on the show? How did you determine the dishes you would cook for the show? How many times did you practice each one?
Dave: I had about six weeks warning before my first heat. It was quite easy to determine what I’d cook. Just chose my favourite dishes that really say this is me on a plate. It then just became a matter of timings. Each dish would be only be tweaked to fit into the timescale. The hardest dish to practice for was actually my dessert in the final. It was a pistachio/Tonka bean panna cotta with citrus meringue, macerated berries and a basil gel. I had to invent my own way of making the gel. Trying to keep it green is very difficult. This probably took the best part of a day when I only had two to play with for the final three dishes.
Careless Whisper

Careless Wispa. We were given the topic of an idol. This was George Michael. It’s a 70% dark chocolate shell with salted butter caramel, dark chocolate mousse, balsamic vinegar and Greek Yoghurt ice cream

Did MC UK provide all of the ingredients for each dish? And were you able to put in an order for special ingredients? Were you limited by budget?
Dave: MC UK provide all the ingredients, which generally were amazing. There was no budget, but I chose to cook cheap food that everyone has access to and can relate to. I thought the judges can then appreciate the skill of the cook more. I blew the budget in the final though, one truffle for two portions of the starter!

This is the infamous Apple Crumble Mille Feuille that made a John cry!

How much time were you given with each brief before the show taping? Did you get the briefs in advance, all at once? What was the taping schedule, was it all at once or once every couple of days?
Dave: The whole show runs on a rolling schedule. Everything is drip fed to you. Themes for the next rounds etc. It was all generally filmed Monday-Friday.
It’s always a challenge to cook in someone else’s kitchen, did you get a chance to review the layout and equipment before taping the show or was it baptism by fire?
Dave: The first round really is a baptism of fire. You go in there completely blind. No one has any idea where the equipment is or what there is. You all just have to think on your feet. A great leveler.
One thing we kept commenting on was your controlled composure throughout the series, do you feel that your experience in being a commercial pilot helped? What were some of the techniques that you used to help control stress?
Dave: I certainly think my job helped. Panicking doesn’t solve anything. Problems will always occur, the sooner you can think straight to solve them, the better your chances of success. I was nervous, but I thought if I’m nervous how is everyone feeling? I just took it as if I was fighter, show no weakness. One of the best quotes I’ve ever heard was from Conor MacGregor(UFC fighter)
“Winners concentrate on winning, losers concentrate on winners” 
I believed in myself and didn’t worry about what anyone else was doing. Not in a cocky way, but why stress about something you have no control over.
Name two things that you learned from the Michelin Star chefs that you did not know before. Will we see them incorporated in dishes on the blog?
Dave: The Michelin star chefs were the highlight of the show for me. Just watching the way they work, learning their ethos quickly rubs off on you. From Tommy I finally learnt the secret to perfect ice cream and making the rocher shape. It’s all in the texture! From Ashley Palmer-Watts I learnt so many things, but mainly just to take the attitude of every ingredient and “what can I do to make it taste great?”
Do you know what you will do with your celebrity?
Dave: I wouldn’t say I have much celebrity, but I want to do a pop up once/twice a month so everyone can come and eat my food. I’d also like to explore the private dining and corporate dining world. It all fits in better with my flying. I’d also like to write a book based on my website. Just enough to keep me out of trouble.
Thank you so much for this lovely interview. JT and I are so happy for your success. I hope one day to sample your tasty dishes and not just drool over them on the computer! Hope to see you soon.
If you want to watch Dave in action, some kind soul posted the series on YouTube, Dave’s part starts at Episode 13 and goes all the way to Episode 25.

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Happy New Year!

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I wish you all the Merriest Christmas and the Happiest New Year! Thank you for your continued support, you have all made this blogging experience so much richer than I ever could have imagined, thank you.

Our neighbourhood progressive dinner party was scheduled for the Saturday after we returned home from Arizona; I didn’t think it would be a problem since we were responsible for hors d’œuvres and appetizers. Had I read more than the heading of the email from the organizers (the main course couple), I would have realized that things were to get a bit more complicated since one person decided to go vegetarian and dairy free (for health reasons). I love a challenge but I would have liked to experiment a bit more, notwithstanding, it turned out delicious so I documented the recipe for the future. Like most recipes, this tastes better the day after it is made!

South Western Bean Soup

A KitchenInspirations Original Recipe

Serves 6-8 depending on serving size

To print recipe, please click here.

Ingredients:

  • 40 g black beans, soaked overnight
  • 160 g navy beans, soaked overnight
  • 100 g kidney beans, soaked overnight
  • 200 g sweet onion, finely chopped
  • 15 mL olive oil
  • 5 g toasted cumin
  • 2 g toasted coriander
  • pinch of chili powder, or to taste
  • 5 g smoked paprika, or to taste
  • 7 g cocoa powder
  • 10 g garlic, finely minced
  • 40 g tomato paste
  • 2 g puréed chipotle peppers
  • 750 mL vegetable stock
  • 250 mL passata
  • 165 g grilled corn, removed from cob
  • cilantro to garnish
  • sour cream or Greek yogurt to garnish
  • grated cheese to garnish
  • 125 mL creamed lentils (see notes)
  • 1 large avocado, cubed to garnish

Directions:

  1. Caramelize chopped onions in the olive oil. In the meantime, add the vegetable stock, passata, beans to the warm crock pot and put on high for 5 hours.
  2. Add the onions, all of the spices, tomato paste, and enchilada sauce and stir well. Cover and cook for 5 hours.
  3. When the beans are soft, add the creamed lentils and stir into the soup so it is consistent and creamy. Add the grilled corn kernels, and cook for an additional 30 minutes on high, stirring occasionally.
  4. Serve in warmed bowls and top with avocado, a spoonful of Greek yogurt, cilantro, and cheese. Serve immediately with Cornbread.

Notes:

  • I use lentils as a thickener particularly when I make gluten-free recipes. Simply cook lentils until soft and purée with a stick blender until smooth. Freeze the excess in an ice-cube tray and when frozen, pop into a zip lock bag.
  • I buy chipotle peppers in a can, purée and freeze the excess in an ice-cube tray and when frozen, pop into a zip lock bag, same goes for tomato paste.

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Our neighbourly South-Western- themed progressive dinner party was scheduled two days after we returned home from Arizona, I didn’t think it would be a problem because we were only responsible for hors d’œuvres and appetizers, easy-peasy! HA! Had I read more than the heading of the organizer’s email, I would have realized that things would get a bit more complicated since one person decided to go vegetarian, gluten and dairy free (for health reasons). But, you know me, I do love a challenge and as luck would have it, my experiments turned out even better than I expected! So much so, that JT has asked for it several times since, so I documented the recipe for the future use.

This recipe originated from Emeril Lagasse but I tweaked it a little bit. What attracted me to this recipe was, of course, that it was baked an not deep fried, and although deep fried would be awesome, it’s always nice to lower calories whenever possible particularly if you need not sacrifice flavour or texture! I think you will be very happy with the baked version (our group could not get enough of them)! I’ll speak to the vegetarian, gluten-free and dairy- free version in my notes below (no pics, sorry).

You can see how crispy these turned out.

Baked Jalapeño Poppers

Makes about 24 jalapeño poppers

For the original recipe, please click here.

Ingredients:

  • 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
  • 170 g (6 oz) cream cheese, at room temperature
  • 140 g (1 1/2 cups) grated sharp or old cheddar
  • 3 g (1/2 tsp) ground cumin
  • pinch of cayenne, or less, to taste
  • 2 large eggs
  • 30 mL (2 tbsp) milk
  • 8 tsp Essence, divided
  • 1 cup panko crumbs
  • 1/2 cup coconut flour
  • non-stick spray

Directions:

  1. In a small mixing bowl, combine the cream cheese and grated cheddar and mix well.
  2. Toast the cumin until you can smell the aroma, allow to cool and add to the cream cheese mixture and stir well. Set aside.
  3. Prepare your breading station by whisking 2 large eggs with 2 tsp of the Essence and the milk in a shallow bowl. In a second shallow bowl, mix 4 tsp of the Essence with the coconut flour. In the third shallow bowl, add 2 tsp of the Essence to the panko and mix well. Reserve remaining essence for the next time (and believe me, there will be a next time!)
  4. Fill each jalapeño densely with the cream cheese mixture, being careful not to mound it too high; continue filling until you have filled all of the jalapeño halves.
  5. Dredge each jalapeño half in the coconut flour, then dip into the egg mixture and repeat once more. Finally, dip each pepper into the panko and press panko into the jalapeño to coat well. Repeat until all are coated.
  6. Pre-heat the oven to  375° F. Place jalapeño cut side up on a parchment-lined baking sheet. Give each jalapeño a light coating with the non-stick spray. Bake for 30 minutes or until panko is golden and crisp.
  7. Serve warm with sour cream and salsa.

Notes:

  • For the vegetarian, gluten-free and dairy-free version, I simply replaced the cheeses with creamed lentils (about 1/4 cup cooked in vegetable broth and puréed with a stick blender) and the panko with shredded unsweetened coconut. Even the non-vegetarians loved them! (Sorry, no pics).
  • I use coconut flour for baked “fried” foods because the coconut has an unbelievable absorption property which makes the batter so much crispier than all-purpose flour.
  • I used gloves to protect my hands from the jalapeños as I cleaned them, you might consider doing this too.
  • Leftovers? Freeze unbaked jalapeños on a parchment-lined baking sheet and when frozen, pop them into a ziplock bag.To bake frozen jalapeños, no need to defrost, just bake for a little longer to crisp up.

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In October I did some really cool TV jobs! I cooked for the lovely and talented Chef Anjum Anand from her I love India Cookbook for Your Morning (click here to see the segment (about 1 min of commercials)) and Mark Bittman, the original author of the infamous No-Knead Bread! recipe (click here to see the segment (only about 30 seconds of commercials)) and Ocean Wise Executive Chef, Ned Bell from his beautiful new cookbook, Lure!

Ned is awesome! It was indeed a pleasure to work with him. Yes, those are ‘sensible shoes’ as a fellow food stylist recently mentioned on instagram!

Mark was incredibly humble and amazing to work with (although, I wish the camera-man would have said something about the angle of the burgers!)

Mark released his Tenth Anniversary Edition of How to Cook Everything Vegetarian cookbook, simple meatless recipes for great food! The book is enormous, over 700 pages and it’s packed with great info, techniques, and wonderful recipes.  Although Mark is not vegetarian, he believes we should be enjoying a more plant-based diet. What I liked about his recipes is that they are truly vegetarian and not just cop-out vegetarian like spaghetti with tomato sauce that you see on some menus! I cooked tofu, tempeh, seitan and a really interesting beet burger. The recipes were easy to follow and came together quickly without special equipment. I will definitely make a few again and even others from the delicious cookbook.

Although this recipe isn’t from his cookbook, it is indeed vegetarian.

Basil and Sun-dried Tomato Gougières

Makes about 50 gourgières. To print the recipe, please click here.

Ingredients:

  • 250 mL (1 cup) water
  • 128 g (1/2 cup) unsalted butter
  • Pinch salt
  • 128 g (1 cup) all-purpose flour
  • 4 eggs
  • 40 g (~1/4 cup) sun-dried tomatoes (not in oil)
  • 15 g (~3 cloves) garlic cloves, finely minced
  • 7 g  (~10) basil leaves, chiffonade

Directions:

  1. Preheat the oven to 425° F (218° C). Line a baking sheet with wet parchment paper (crumple the parchment into a ball and saturate with cold water and wring out, flatten with your hand on the baking sheet).
  2. In a heavy bottom saucepan, combine the water, butter, salt and garlic and heat until melted. Remove from heat and add the flour all at once, stirring well. Return to heat and cook for a couple of minutes until it comes away from the sides of the pan.
  3. Remove from the heat and beat in one egg at a time until fully incorporated, being careful not to scramble the eggs. Fold in the herbs and chopped sun-dried tomatoes.
  4. Using a small ice cream scoop dipped in water with a splash of oil, scoop out single balls onto the baking sheet about 5 cm (2 inches) apart. Bake for 20 minutes or until tops are golden and the puffs have poofed about double in size.
  5. Cool on a wire rack. Continue to bake until you have exhausted your batter.

A light and delicious cocktail nibble.

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