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During the month we spent in Arizona, we had the pleasure of celebrating American Thanksgiving with our dear friends down there. Our dear friends who live there offered to make the turkey (thank goodness, as I did not have any of my special kitchen tools!) so I offered to make a few different sides. We had dear friends visiting from Toronto and they are vegetarian and I wanted to make something special for them for Thanksgiving, so I made this Mushroom, Chestnut and Bean Wellington. I purchased the puff pastry to make it easier but I made everything else. I was surprised to find roasted Italian chestnuts (in the Kosher section, no less!) but sadly the mushrooms were just plain cremini and white mushrooms, not much variety. It’s always a bit of a challenge to cook in a strange kitchen and shop in a different part of the world, but I think this one turned out wonderful and with a variety of mushrooms, it would be amazing! Please excuse the photos, this is the one and only blog post I managed to eak out during our stay in Arizona, I was THAT busy!

Scroll down to the end of this post to see the house we rented. It took us some time to find one that was decorated in light airy colours, most of the rentals are dark and dowdy, filled with ‘granny’s furniture’ and I just couldn’t bear to live in that for a month! Although I might have chosen a slightly lighter tone for the walls, this house made me happy.

Fresh out of the oven.

Mushroom, Chestnut and Bean Wellington

A KitchenInspirations Original Recipe

Makes 1 Wellington about 30 cm x 15 cm (12 inches x 6 inches)

To print recipe, please click here.

Ingredients:

  • 1/4 cup sweet onion, finely chopped
  • 1 tbsp unsalted butter
  • 1 tbsp EVOO
  • 2 cups variety of mushrooms, roughly chopped
  • 1 tbsp garlic, finely minced
  • 1/2 cup carrots, finely cubed
  • 1/2 cup celery, finely cubed
  • 1/2 cup zucchini, finely cubed
  • 1/2 cup roasted chestnuts, roughly chopped
  • 1/2-1 tsp fresh rosemary, finely minced
  • 1/2 cup panko breadcrumbs
  • 1 cup navy beans, soaked
  • 4 cups vegetable stock, divided
  • 1/2 cup port
  • salt
  • pepper
  • 1 puff pastry sheet
  • 2 tbsp Dijon mustard
  • 1 egg yolk, lightly whisked with a little water.

Directions:

  1. Cook the navy beans in 3 cups veggie stock or water, cool.
  2. In a heavy bottom pan, caramelize the onions in the melted butter and olive oil on medium heat (about 20 minutes). Add mushrooms and cook until the mushroom liquid has evaporated. Turn the heat up and caramelize the mushrooms add the port to deglaze the pan.
  3. Add the garlic, carrots, celery, zucchini and roasted chestnuts and sauté until carrots are slightly softened.
  4. Add the rosemary, panko, cooked navy beans, and veggie stock. Season to taste. Remove from heat and cool completely.
  5. On a cold surface, roll out the puff pastry sheet to about 30 cm x 40 cm (12 inches x 16 inches). Brush the Dijon mustard on the pastry and mound the cooled mushroom filling in the centre of the pastry. Turn up each side until they meet in the middle and pinch closed. Pinch the ends closed and trim off excess pastry.
  6. Turn the log onto a parchment lined baking sheet seamed sized down, and brush with the egg yolk. Decorate with leaves from the leftover end pastry and brush with egg wash. Bake in a hot 400° F oven for 35-40 minutes or until golden.
  7. Serve sliced hot out of the oven, or reheat to serve.

A tasty treat wrapped in delicious buttery pastry.

Click on any photo for the slideshow.

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I will reveal our latest adventure now! Drumroll please: We spent the month of November in Arizona. We have dear friends who live there during the winter and when we were visiting during February, we tossed around the idea to buy a second house there. But before we make the plunge, we wanted to be certain we liked it so we rented an awesome house in the same community that our friends live.

Now who were we kidding? It was -5° C (23° F) (but it felt like -10° C (14° F)) in Toronto while we were enjoying 28° C (82° F) with sunshine. Every. Single. Day. What’s not to like? The community is tagged as resort-style living with a gorgeous golf course and 4 swimming pools, a spa, workout facilities and a couple of restaurants. Yep, I could get used to it!

The community is located in Queen’s Creek. Queen’s Creek is situated in the San Tan Valley, south-east of Phoenix, Arizona. As another friend said, “it’s not quite the end of the world, but you can see the end of the world from there!”

It is also a mere 4.5-hour drive to the Grand Canyon and that is where we did our EPIC hike! We hiked 7.5 hours to Indian Grove and back. Going down was relatively easy, we bought good hiking boots and sticks, but going up was significantly more challenging because of the altitude and lack of oxygen. We stopped and rested a lot. Listening to your body is essential as is allowing your muscles to recover as you’re ascending. It took us 3 hours to hike down and 3.5 hours to hike back up (which isn’t bad for a couple of old folks!), the rest of the time we spent at Indian Grove eating a delicious lunch I packed. The worst part was the day and day two later, my calves ached like a demon. But it was worth it! I’ve put together s little slide show of our hike at the end of this post, if you are interested. And by the way, my stupid FitBit died sometime during our hike so I don’t even know how many steps we did, but if the last time we hiked only 1.5 hours down and back was any indication, we did 22,000 steps! This is my third FitBit Zip and when I called them that it was eating the batteries like crazy (one every 2-3 weeks) they said it was a known issue and they are working on fixing it but would do NOTHING ELSE. So I am done with FitBit, they let me down in one of the most epic hikes of my life and had nothing but “oh, sorry” to say about it. I am going to get a Garmin which I hear are much more reliable.

This cookie has nothing to do with the hike or our trip, it’s a cookie I made for Canadian Thanksgiving at my sweet cousin Lucy’s place. My dear blogging friend Liz (of That Skinny Chick Can Bake, blog) was the inspiration, I saw the recipe on her site a while back. These cookies were all the rave in the 90’s on restaurant menus but I haven’t seen one in ages. Liz’s recipe will change that for sure.

Skillet Chocolate Chunk Cookie

Makes 1 12″ Cookie

Please click here for the original recipe.

Click here to print this recipe.

Ingredients:

  • 195 g butter
  • 100 g granulated sugar
  • 150 g brown sugar
  • 15 mL vanilla
  • 1 egg
  • 1 egg white
  • 350 g AP Flour
  • 3 g baking powder
  • 5 g salt
  • 100 g chocolate chips (I used Belgian milk and semi-sweet chocolate)

Directions:

  1. Pre-heat the oven to 375° F (I used the convection setting). Prepare a 30 cm cast iron skillet with non-stick cooking spray.
  2. Melt the butter and sugars in a heatproof bowl in the microwave, stir until sugars have melted. Cool slightly and then stir in the vanilla. Combine the egg and whites and whisk. Whisk into the butter-sugar mixture.
  3. Sift the flour, baking powder, and salt, add it to the butter-sugar mixture and mix until well combined.
  4. Fold in 3/4 the chocolate, reserving about 1/4 to dot the top of the cookie for garnish.
  5. Bake for 25-35 minutes or until a cake tester comes out clean.
  6. Cool to room temperature. Serve slicing fractions of the circle.

Notes:

  • I like to buy Belgian chocolate disks (not molding chocolate) and melt them, spread them on a cookie sheet and chill until set. Then I break up the sheets by hand, making different sized pieces with a variety of thicknesses.

It’s a cross between cookie and blondie that is quite difficult to resist.

Click on the first photo to see the slideshow.

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In early September, our dear friends came for a visit and JT and I planned a full schedule of fun activities! We went hiking at a conservation area, saw King Lear in High Park (which turned out to be reimagined from a female perspective, Queen Lear), we traveled to Montreal for a few days with a stop in Kingston to visit the newly refurbished Kingston Penitentiary. The time went quickly and a much-needed fix with special friends. Our days were packed, so I made these Banana Bran Muffins for a breakfast on the morning we went hiking, as we were also having lunch at an adorable little cafe near the conservation area. Scroll down to see a few pics of Kingston Pen.

Banana Bran Muffins with Belgian Milk Chocolate Chunks

Original recipe from Company’s Coming, Muffins and More by Jean Paré.

Makes about 10-12 medium-sized muffins

Please click here to print this recipe.

Ingredients:

  • 128 g (1 cup) flour
  • 60 g (1 cup) all bran cereal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup milk chocolate chips or chunks (I used Belgian milk chocolate chunks)
  • 60 g (1/4 cup) coconut oil
  • 75 g (1/2 cup) coconut sugar
  • 2 eggs, room temperature
  • 65 mL (1/4 cup) sour milk (milk with 1/4 tsp lemon juice)
  • 250 mL (3 medium or 1 cup) bananas, mashed

Directions:

  1. Pre-heat the oven to 400° F (200° C). Prepare muffin pans by spraying with non-stick spray.
  2. Combine flour, bran, baking powder and soda and salt in a bowl and mix.
  3. Cream coconut oil and sugar with 1 egg until well blended and add the other egg and beat well. Combine the soured milk and mashed bananas and mix well.
  4. Pour into the dry mixture and mix well. Stir in the chocolate chips.
  5. Pour batter into prepared muffin cups to about 3/4 full.
  6. Bake for 20-25 minutes or until cake tester comes out clean.
  7. Cool slightly and serve.

These muffins have excellent texture from the moistness of the bananas and the bran cereal.

Notes:

  • These muffins are not nearly as sweet using coconut sugar as using regular white sugar.

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I’ve been a little busy since we’ve returned from Arizona, you may have noticed my absence commenting and that I didn’t post last week. I was going to fret about it and try and throw together something but decided against it. Life happens.

One of our dear friends sold their home in the burbs and moved into their condo just before we left for holidays. JT and I helped them paint before the move, with the move, and a little organization. You see, their home was around 2,500 square feet and they moved into a 600 square foot condo. To say they down-sized is an understatement. I have to admit, I was a little jealous that they were able to rid themselves of excess, but I had to be honest with myself, and I’m not there yet. This past weekend, we went to visit and you know me, I never go empty handed, so I made these cheese crisps.

When I made the gluten free version of cheez-itz, I rolled them a bit thinner than usual and loved how crisp they baked up, so this time, I adjusted the gluten recipe and rolled them out in my KitchenAid pasta maker and the results were exceptional. Thinner crackers baked up so crispy, I was hooked. If you like cheese tuiles, then you will love these cheese-flavoured, light, crisp crackers, but be warned, they are quite addictive.

I added a little album of our trip to Arizona at the end of this post, if you are interested. Basically, it was the coldest and rainiest time in Arizona this year. We experienced -15°C (59° F) and snow in The Grand Canyon and although the sun did make an appearance from time to time, it never really warmed up. I wore layered leggings and tops, a winter coat, gloves and scarf and ear muffs, most of the time while we were in The Grand Canyon and Sedona. It rained so much in Sedona; Sedona gets about 38 cm (15 inches) of rain a year, in two days we had 4 cm (1.5 inches)! Oh well, it’s another reason to go back!

Cheese Crisps

A KitchenInspirations Original Recipe

Makes about 350 g crackers (about 6 cups)

Ingredients:

  • 240 g full-flavoured, hard cheese, grated (see notes)
  • 45 g unsalted butter
  • 15 g vegetable shortening
  • ½ tsp salt
  • 1/2 tsp smoked paprika (see notes)
  • 1 cup (125 g) flour, plus more for rolling
  • 2 tbsp ice water

Directions:

  1. Combine everything but the water in the large food processor bowl and pulse until fully combined.
  2. Slowly pour in the ice water and process until the dough comes together. It may not look like it will, but it will.
  3. Sprinkle a generous amount of flour on your surface and roll out small bits of the dough thin enough to get through #1 on the KitchenAid Pasta maker attachment. Run each sheet through three times on #1, two-times on #2 and two-times on #3. Return to your work surface and cut with a variety of cookie cutters. I chose smallish ones because I wanted bite-sized nibbles. They shrink to about 65% of the original size.
  4. Preheat oven to 375° F.
  5. Transfer crackers to a baking sheet (I line mine with parchment).
  6. Bake for 8-10 minutes until golden and crispy! Be careful – there’s a fine line with these between golden brown and overdone – and it only takes seconds to burn!

Notes:

  • Use whatever full-flavoured cheese you have. This batch was made with equal quantities of sharp Cheddar, naturally-smoked Cheddar and Beemster.
  • I prefer to use the pasta maker to roll the dough because it guarantees the dough to be the same thickness throughout the batch. I wouldn’t go thinner than #3 though, really thin crackers will burn very quickly before they crisp up.
  • Change up the flavouring from smoked paprika to granulated garlic, finely ground dehydrated onions, finely ground dehydrated mushrooms, but be careful not to have too large chunks as they will get caught in your pasta maker rollers!

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Last week I shared with you a traditional Sevillian Cookie, the Tejas Dulces and I was so smitten with it that I had to develop a gluten-free version. There are some recipes that are not worth converting to gluten free, they simply would not work, but some, like this particular recipe, shines brighter than its glutenated counterpart! I absolutely love this recipe, to the point that I’ll probably make this one my standard.

The original tuiles we brought back from Sevilla.

The original tuiles we brought back from Sevilla.

Gluten Free Almond Tuiles of Sevilla (Tejas Dulces de Sevilla)

A KitchenInspirations Original Recipe

Makes 25 cm x 30 cm (10″ x 12″) sheet, cut to make cookies or various sizes

Ingredients:

  • 30 g (2 tbsp) unsalted butter
  • 75 g (3/4 cup) almonds, thinly sliced and toasted
  • 1 large egg, at room temperature
  • 80 g (~1/3 cup) sugar
  • 1 tsp almond flavour
  • 1 tsp pure vanilla
  • 50 g Gluten Free flour (I used this mix)
  • pinch of salt

Directions:

  1. Toast the almonds until golden. Set aside to cool.
  2. Melt the butter and set aside to cool.
  3. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the flavourings and cooled butter.
  4. Sift the flour with the salt and fold into the egg mixture, cover and allow to rest at room temperature for 30 minutes.
  5. Pre-heat the oven to 265° F (130° C).
  6. Pour the entire batter onto a parchment-lined cookie sheet and spread out until it is quite thin (about 3-4 mm (about 1/8-3/16 inch) works out to about 25 cm x 30 cm (10″ x 12″). Evenly sprinkle the toasted almonds onto the batter and gently push into the batter.
  7. Bake for 45 to 50 minutes or until evenly golden, turn the pan once about halfway.
  8. While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
  9. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Notes:

  • I increased the flavourings to one teaspoon each because I am not a fan of the taste of gluten-free flour mix.
  • You may use a commercially prepared gluten free flour but I tested the recipe with my mix.
  • The gluten-free baked up about 10 minutes quicker because the batter spread a little further than the glutenated one!

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tejas-dulces_first

Happy Halloween Everyone! Hope you all have a ghoulish night!!!

While in Europe this past September, we spent four extremely hot days in Sevilla. It’s no wonder they call Spain the “Frying pan of Europe”! It wasn’t as hot as it had been (near 50° C or 122° F) but it was hot enough for us! The sun was relentless and most locals only walk in the shade (you can tell who lives there because they hug the shadows directly beside the old buildings!). The city has covered some of its sunnier streets with canopy sails to shade the citizens and tourists, it’s that bad!

Many of the historic town streets have these sails in both Sevilla and Madrid.

Many of the historic town streets have installed these canopy sails to protect citizens and tourist from the unyielding sun, in both Sevilla and Madrid, though I did not see them in Granada.

During one of our last walks though the beautiful historic part of town, we stumbled into the area where the locals actually live. There were no tourist shops, a few restaurants, just butchers, bakers, children’s clothing stores, kitchen stores (yes, I did buy something), grocery stores and specialty shops. One such shop was a beautifully designed little cookie shop where they sold only one type of cookie in three flavours: La Tejas Dulces de Sevilla, in almond, pistachio and coconut. A young lady was handing out samples in front of the beautiful store and we couldn’t resist. In one taste, we were immediately hooked on the simple almond flavour and lovely crunchy texture and we had to buy some. Upon returning to Toronto, I hid the small package so that I could work on a recipe and perfect it for the blog. I told JT it was for the greater good, he wasn’t impressed.

The cookies are light, airy, crunchy and full of flavour; imagine a genoise batter spread paper-thin, topped with almonds and baked until golden. They are so GOOD! The recipe is relatively simple but follow the instructions to get the signature airy, crunchy texture. I think this could easily convert to a gluten free variety, stay tuned!

I must warn you, though, because these are not like the French Tuiles, these have a bit more body than a traditional French tuiles. They are really more cracker-like than a tuile or a cookie.

Scroll down to the end of this post to see pictures from this part of our trip.

tejas-dulces_2

Delicately sweet, these crispy, flavourful cookies hit the spot for an afternoon craving!


original

These are the originals we brought back from Sevilla, sadly only three left and a mess of crumbs but I’ve finessed the recipe so I can make more!

Almond Tuiles of Sevilla (Tejas Dulces de Sevilla)

A KitchenInspirations Original Recipe

Makes 25 cm x 30 cm (10″ x 12″) sheet, cut to make cookies or various sizes

Ingredients:

  • 30 g (2 tbsp) unsalted butter
  • 75 g (3/4 cup) almonds, thinly sliced and toasted
  • 1 large egg, at room temperature
  • 80 g (~1/3 cup) sugar
  • 1/2 tsp almond flavour
  • 1/2 tsp pure vanilla
  • 50 g cake and pastry flour
  • pinch of salt

Directions:

  1. Toast the almonds until golden. Set aside to cool.
  2. Melt* the butter and set aside to cool.
  3. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the flavourings and cooled butter.
  4. Sift the flour with the salt and fold into the egg mixture, cover and allow to rest at room temperature for 30 minutes.
  5. Pre-heat the oven to 265° F (130° C).
  6. Pour the entire batter onto a parchment-lined cookie sheet and spread out until it is quite thin (about 3-4 mm (about 1/8-3/16 inch) works out to about 30 cm x 30 cm (12″ x 12″). Evenly sprinkle the toasted almonds onto the batter and gently push into the batter**.
  7. Bake for 45 minutes to an hour or until evenly golden, turn the pan once about halfway.
  8. While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
  9. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Spread batter out thinly (about 30 x 30 cm or 12 x 12 inches)

Spread batter out thinly (about 30 x 30 cm or 12 x 12 inches)


tejas-dulces_3

I made another batch but spread the batter out much thinner. They probably could have baked a little longer to get a little richer colour, but the flavour and texture is spot on.

Notes:

  • *for additional flavour, brown the butter in a frying pan until hazelnut in colour.
    ** to insure that all of the almonds are ‘stuck’ to the batter, I did a little toss of the pan quickly and that way I was able to move ‘unstuck’ almonds to a better place.
  • Add a teaspoon of lemon zest because lemon and almond go so wonderfully together!
  • Drizzle melted chocolate over the cookies once they are cool, refrigerate until set then store in an airtight container for about a week, but be warned, these won’t even last as long as the originals!

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pomegranatesyrup_firstRecently, JT and I spent three wonderful weeks touring through London, Almeria, San José, Granada, Sevilla, Madrid and finally Paris. It was awesome. I will recount some wonderful meals and memories in future posts but I wanted to share a quick and easy recipe to make pomegranate syrup because my dear friend Sissi (With A Glass) recently posted a beautiful salad which included pomegranate seeds and the dressing was created with pomegranate molasses, a slightly sweet and sour syrup.

Sissi’s post went live around the time we had just spent the day in Granada, a large, historical city in the south of Spain. We did a wonderful walking tour of the city with Panchotours with Registered Tour Guide, Veronica and at one point she mentioned that the word Granada in Spanish means pomegranate! What a coincidence! The name is appropriate because the streets are lined with gorgeous pomegranate trees. Yes, you could just reach up and grab a fresh pomegranate, how cool is that? Sadly, they were not quite ripe enough, otherwise, you know I would have!

granada-pomegranate

ourtourguide

Our lovely tour guide, Veronica.

Several weeks prior to our departure, we purchased something and for some unknown reason were given a 473 mL bottle of Pom Pomegranate Cherry Juice for free. We don’t normally drink juice as it is far better to eat your fruit than drink it so it sat in the refrigerator until now! Making the syrup is so easy, I won’t even list it as a recipe. Simply pour the entire content of the bottle into a non-reactive pan and boil it on medium-high for about 30 -40 minutes or until it reduces to about 100 mL. I didn’t want an overly thick syrup (the viscosity is about the same as maple syrup) so you could boil it down even more — but be very careful, after a very short time, it can burn very easily! Allow to cool and pour into a sterilized bottle. Store in a cool, dark location.

pomegranate-syrup

It’s a thick, sweet and slightly sour syrup. that is delicious on chunks of Parmesan.

alhambra

The view of the Alhambra.

granadaview_new

Panoramic View of Granada.

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