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Posts Tagged ‘comfort food’

You guys know of our dear friends, Paul & T, they summer in Wisconsin and winter in Arizona. This year, they decided to sell their Wisconsin home and move permanently to Arizona. They were kind enough to invite us to the Lake House one last time. Because they are imminently selling their home in Wisconsin, we were not able to bring lasting gifts because their trip home to Arizona will be packed solid with whatever they move from their home in Wisconsin. Food is always a good bet with them, so I’ve been experimenting with recipes and this one, I must say is a winner. Don’t skip the drizzle, it just makes it OTT lemony. You have to love lemons to make this tasty treat, or at least, have someone that does. It probably works with lime too, although I haven’t tried it.

I used this recipe as my starting point, I just loved how they looked, with the drizzle and all. Plus, it sounded like they were really lemony, but I wanted to up the ante so I also added a splash of lemon extract as well as lemon zest to the cookie dough. BANG!

Buttery, melt in your mouth lemon shortbread that has balanced sweetness.

Lemony Shortbread Cookies

Makes 54 cookies, about 3 cm x 3 cm

For the original recipe, kindly click here.

To print this recipe, please click here.

Ingredients:

  • 227 g unsalted butter, at room temperature
  • 86 g powdered sugar
  • 5 mL vanilla extract
  • 5 mL lemon extract
  • 5 g lemon zest
  • 240 g AP unbleached flour
  • 56 g cornstarch
  • 2.5 mL salt

Ingredients for the drizzle:

  • 80 g confectioner’s sugar
  • 15 mL fresh lemon juice
  • 5 mL lemon zest
  • water (to thin, if needed)

Directions:

  1. Combine the butter and confectioner’s sugar and beat until light and fluffy. Beat in the vanilla, lemon extracts and lemon zest.
  2. Sift the flour, cornstarch and salt into the butter and mix until a smooth dough is formed. It will take about 1.5-2 minutes.
  3. Between two pieces of parchment, roll out the dough to a 33 cm x 23 cm rectangle and cut into little squares (I did 3 cm x 3 cm), refrigerate cookies on the cookie sheet for 30 minutes. They don’t spread much, so you needn’t leave more than 1 cm between each cookie.
  4. Preheat the oven to 325° F. Bake for 15-20 minutes, you don’t want them too golden because these are pretty if pale white.
  5. For the drizzle, mix the confectioner’s sugar, lemon juice and zest in a food processor and process until smooth and drizzle-able. If necessary, add water.
  6. Allow the cookies to cool completely before drizzling with the lemony mixture.
  7. Allow the drizzle to set at room temperature before stacking the cookies.

Notes:

  • I baked these on a super hot day, not sure why my version took so much longer than the original recipe.
  • I found the original drizzle recipe made way too much drizzle, it has a good lemon flavour and is intended to enhance the shortbread, not overwhelm it so I reduced the quantities by half.

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In my line of work you inevitably garner leftover ingredients that no one else wants that are not standard fare in your pantry. This recipe is one of those happy examples. As you well know, I abhor tossing food so I searched the net for a tasty way to use said ingredients, whole milk, buttermilk and sour cream and found that you can make ricotta! How exciting is that? We were invited to dear friends for dinner, so I made a delicious cheesecake out of the ricotta (recipe to come next week).

Buttermilk and Sour Cream Ricotta

Makes 235 g Ricotta

Ingredients:

  • 500 mL whole milk
  • 500 mL buttermilk
  • 200 mL full fat sour cream

Directions:

  1. Heat the milk, buttermilk and sour cream over a medium heat in an enamel pot to about 82° C (180° F). Allow it to sit, undisturbed for 30 minutes.
  2. Pour into a cheesecloth-lined sieve and strain (covered) until relatively dry (overnight) in the refrigerator.

I would have thought the buttermilk and sour cream would have made a much tarter ricotta but it was fine.

Make additional ricotta out of the whey:

Makes an additional 65 g ricotta!

Ingredients:

  • 750 mL leftover whey from making ricotta above
  • 250 mL milk (higher fat is better, I used 1% because that is what I had)
  • 15 mL vinegar or lemon juice

Directions:

  1. Heat the whey and milk in a non-reactive pan over medium heat until it reaches 91° C (195° F). Remove from heat and stir in the vinegar or lemon juice. Allow it to sit undisturbed for 10 minutes.
  2. Strain through a cheesecloth-lined sieve. Strain for several hours for a firm ricotta.

Notes:

  • Use an unreactive pot like Le Creuset.
  • I did not salt the ricotta because I had a sweet application planned for it.
  • The buttermilk and sour cream curdle naturally when heated, so an acid is not required.
  • Reserve the whey for recipes that call for cooking with stock or water, it is healthy and flavourful.

Dear friends, I have finally made a website of my work. Please feel free to visit evataylorfoodstyle.com. The blog will not change, it will always be my ever growing recipe book, the website is for work. If you know of anyone needing a food stylist in Toronto, please send them to my website. As always, your comments are appreciated more than you can know.

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From the recipes on this blog, you would think that we eat a lot of bread, the reality is that we do not, I make bread when we entertain, but I do love making bread. I was drawn to this recipe from my friend, A Boleyn’s blog, Cooking is fun. She made the most beautiful buns I have seen in some time. They were golden, perfectly round, fluffy and very soft looking AND they had an unusual ingredient: Sweet Potato! This bread’s texture reminded me of Hokkaido milk bread, which I have been meaning to try my hand at, it has a simple roux “starter” technique known as tangzhong that gives it a light, fluffy texture. While this recipe isn’t Hokkaido milk bread, its finished texture reminded me of the technique, plus there is a bit of a starter with flour, water and yeast.

The buns did not disappoint; this recipe will definitely make my go-to bread recipe repertoire, to be honest, I’ve made three batches by the time this post goes live!

This is a soft, slightly sweet and quite addictive bun.

Sweet Potato Buns

Recipe makes 16 buns, about 60 g each (unbaked)

For the original recipe please click here.

To print this recipe, please click here.

Ingredients:

  • 454 g sweet potato, peeled and cubed
  • 65 g all-purpose flour
  • 125 mL warm water
  • 8 g quick rising yeast
  • 1 large egg
  • 45 mL unsalted butter, melted
  • 10 mL honey
  • 7 g sea salt, finely ground
  • 240 g bread flour, or more as needed

Egg wash:

  • 1 egg
  • 1 teaspoon water
  • 1 tablespoon sesame seeds, or to taste

Directions:

  1. Cook sweet potato in salted water, until soft. Strain well (reserve cooking liquid for the yeast) and mash with a fork or potato masher; measure out 260 g and allow to cool completely. Reserve leftovers for another use (like gnocchi).
  2. In another bowl, mix together 65 g flour, warm water (cooking liquid) and yeast, and whisk until smooth.
  3. When yeast is frothy (about 10 minutes), pour it into the large bowl of your stand mixer, add the mashed sweet potato, one egg, melted butter, honey, sea salt and about 210 g of flour. Mix well using the dough hook attachment and knead for 2 to 4 minutes (I needed 4 minutes). If the dough is too sticky (mine was OK the first time but subsequent times it was too wet), add the remaining 30 g (or more) of flour and knead until the dough is soft, elastic and shiny (about 2 minutes).
  4. Turn the dough out into a well-oil the bowl and cover. Allow to rise until double in size (about 1 hour), I did this in an unheated oven.
  5. After it has doubled in size, turn the dough out onto a lightly floured surface and press out the air bubbles. Using your fingers, press the dough into a rectangle about 2 cm thick. Divide the dough into 16 equal portions (about 60 g each) and roll into a smooth ball. Allow to rest for 45 minutes on a covered baking sheet.
  6. Preheat your oven to 400° F. Combine the remaining egg, water and mix well. Brush each bun with the egg mixture and sprinkle each with sesame seeds.
  7. Bake in a hot oven until golden or when the internal temperature is 200° F (about 15 minutes).

Notes:

  • I used bread flour because I did not have enough All-Purpose flour. I have since made it with all purpose flour and it was equally as delicious.
  • I have made this recipe three times, the last time the dough was much too wet so I had to add more than the 30 g of flour (probably closer to 80 g).
  • Use some of the water you used to boil the sweet potatoes for the yeast because it has flavour and nutrients.
  • The 454-ish gram sweet potato yielded about 330 g. The leftover 70 g of the sweet potato will make a generous amount of gnocchi.
  • The 70 g of sweet potato leftover was mixed with the remaining egg (after I egg washed all the rolls) and enough flour to make a gnocchi dough and some grated Parmesan Cheese. I freeze uncooked gnocchi on parchment on a cookie sheet and then pop them into a ziplock baggy. I got enough gnocchi for about three smallish servings.

The gnocchi made an excellent lunch with a blue cheese cream sauce.

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Recently, we spent the weekend in Niagara-on-the-Lake with dear friends. It’s not the first time we been to NOTL, but it’s the first time we spent a summer weekend there. It’s usually ridiculously expensive because it is tourist season but we found some lovely rooms above an Irish pub that’s one street away from the beaten path. The rooms are reasonably priced, a good size AND they give you two $25 gift cards for the bar! What a deal! The humidity had broken and the temperatures were manageable, it really was a lovely weekend. We ate a picnic lunch and then rented bikes for an hour or so along the bike path along side the Niagara parkway. If you’re ever down this way, I urge you to take a moment and enjoy the ride! Although I would strongly recommend you buy your picnic lunch elsewhere as the grocery store in town is ridiculously expensive!

I wish I had taken some of this silky, creamy orange gelato as it would have made a refreshing treat after the sunny ride!

Silky, Creamy Orange Gelato

For the original recipe, please click here.

This recipe makes about 500 mL gelato.

Ingredients:

  • 200 mL fresh orange juice (from about 3 good-sized oranges)
  • 45 mL fresh lemon juice
  • 200 g granulated sugar
  • 500 mL milk
  • 30 g skim milk powder
  • Pinch of salt

Directions:

  1. Combine everything in a blender and blend until smooth.
  2. Pour into your frozen ice cream maker pot and turn on. Run as per manufacturer’s instructions (mine took about 35 minutes).

We are having a heat wave right now, so it’s a bit of a challenge keeping the gelato frozen. Yep, it’s that hot!

I also made lemon gelato which turned out exceptionally well, but, I forgot to take a photo because we took it to friends for dessert! I would have to say that the lemon was my personal favourite.

Dreamy, Creamy Lemon Gelato

This recipe makes about 500 mL gelato

Ingredients:

  • 1 cup fresh Lemon Juice (from about 5 good-sized lemons)
  • zest of 1 lemon, very fine
  • 200 g granulated sugar
  • 250 mL skim milk
  • 250 mL heavy cream
  • 10 g skim milk powder
  • Pinch of salt

Directions:

  1. Combine everything in a blender and blend until smooth.
  2. Pour into your frozen ice cream maker pot and turn on. Mine took about 35 minutes to a very creamy consistency, it will not freeze rock hard.

Notes:

  • The lemon gelato was a lot creamier than the orange version because of the 35% cream, and although I prefer less rich things, I think this is worth the splurge.
  • The lemon gelato did not freeze solid, whereas the orange did so I had to leave it out for a few minutes to serve.
  • I did add orange zest into the orange gelato but found it made it a touch bitter, so I adjusted the recipe. If you like bitter, try 5 g or less.

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You caught me: I made hot cross buns at Easter while we were visiting our friends in Arizona but sadly their pantry did not contain icing sugar, so I was forced to skip the “cross” on the buns. They were exceptionally tasty (even without the icing cross), flavoured with warming spices and some rum-soaked currents.

Hot Cross-less Buns

For the original recipe, please click here.

To print this recipe, please click here.

This recipe makes 12 large, soft, pillowy buns.

Ingredients:

  • 125 mL rum
  • 100 g dried currants
  • 375 mL milk, room temperature
  • 2 large eggs, plus 1 egg yolk (save the white for the topping)
  • 2 teaspoons instant yeast
  • 53 g light brown sugar, firmly packed
  • 550-600 g Unbleached All-Purpose Flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves or allspice
  • 1/4 tsp ground nutmeg
  • 1 3/4 tsp salt
  • 1 tbsp baking powder
  • 85 g butter, room temperature
  • 15 mL milk

Directions:

  1. Soak the currents in the rum for about 20 minutes.
  2. Meanwhile, combine the milk, eggs, yeast, brown sugar and whisk to combine. In the large bowl of your stand mixer, combine the flour, cinnamon, nutmeg, salt and baking powder, whisk to combine.
  3. Add the softened butter to the flour mixture and mix until the butter is well combined (you may also do this with your fingers). Add the liquid ingredients to the flour mixture and beat until a soft dough has formed (if it is too soft, add a bit more flour to it and beat). Meanwhile, strain the currents and add them to the dough and beat well. This is a very soft and sticky dough.
  4. Place in a well-greased bowl and allow to proof for 1 hour or until doubled in size.
  5. Prepare a large, high sided baking pan by buttering the base and all sides.
  6. When the dough has doubled in size, make about 112 g balls out of them. Place in the prepared pan and allow to rest with a clean cloth covering it for 1 hour.
  7. Pre-heat the oven to 375° F.
  8. Combine the left-over egg white with 15 mL milk and beat well. Brush the tops of the rolls with the mixture. Bake for 20 minutes or until the internal temperature reads 190° F. Allow to cool slightly before serving.

Fresh out of the oven, these pillowy-soft buns are fragrant and delicious.

Notes:

  • The original recipe called for 50% more currents but I felt it was a little too much so I reduced it.
  • My dough was quite soft and sticky with the originally called-for flour, so I added a bit more flour.
  • The original recipe wanted the leftover rum to be incorporated into the dough, but my dough was already too soft and sticky so I skipped it.
  • This tip from King Arthur flour sounds quite interesting and I will try it next time I make this tasty recipe:
    “Want to make these buns a day or so ahead of time? Try the tangzhong technique, a Japanese method for increasing the softness and shelf life of yeast rolls. Begin by measuring out the flour and milk you’ll be using in the recipe. Now take 3 tablespoons of the measured flour and 1/2 cup of the measured milk; put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it thickens and forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour, milk, and other dough ingredients. Proceed with the recipe as directed. Well-wrapped and stored at room temperature, your finished hot cross buns should stay soft and fresh for several days.”

Would you care to try one?

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In late March/early April, we spent two glorious weeks in Arizona. We stayed with friends for this duration because we had offered to puppy-sit (Jordan) while they took a quick 7 day holiday in Ireland. We had never puppy sat before but their beautiful black lab, Jordan is quite possibly one of the laziest dogs we have ever met so she was really no problem at all. We did get her used to three walks per day, that is, until we bumped into a woman carrying a black light, walking her dog after dark. I had to ask and yes, it was to detect scorpions. That was the end of our after dark walks. Period.

I like to arrive with gifts in hand and these basil Parmesan Straws were the perfect hostess gift because I had a bunch of basil that needed using a couple of days before our departure. Plus they are pretty tasty. Jordan thought so too.

Sun-dried Tomato, Basil and Parmesan Straws

A KitchenInspirations Original Recipe

Makes about 75 pieces

To print this recipe, please click here.

Ingredients:

  • 290 g flour
  • 10 g Fresh Basil, finely chopped
  • 50 g sun-dried tomatoes in oil, roughly chopped
  • 10 g garlic, finely minced
  • 110 g unsalted butter (cold)
  • 30 g  grated Parmesan cheese
  • 2 eggs, beaten separately
  • 15-30 mL water or milk
  • Sea salt

Directions:

  1. Pre-heat oven to 400°F.
  2. Put all dry ingredients into a food processor, including the basil, sun-dried tomatoes and garlic, and process to mix well.
  3. Add the butter and process to coarse granules.
  4. While the blades are running, pour in the egg and process until a soft ball forms. If this does not happen, drizzle little bits of water until a soft ball forms.
  5. Remove from processor and using a small amount of flour, roll out the dough to about 1/2 cm thickness. Cut into 8cm x 7 mm straws and position evenly on a cookie sheet. Brush with second egg and sprinkle with sea salt.
  6. Bake for 12-15 minutes until golden.
  7. Remove and allow to cool. This will store well in a cool, dark place or freeze.

Notes:

  • I like to use a plastic ruler to cut the straws evenly. My ruler is a dedicated food ruler that never is used with pens or pencils or markers!
  • This type of rolling pin gives you evenly thick dough, but as I have mentioned previously, it is a pain to unscrew the disks and I inadvertently have to wash all of the disks each time I use it.
  • This dough is a bit wetter than some of my other recipes because of the sun-dried tomatoes and fresh garlic.

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Many years ago, I made a hummus soup that was so luxurious and flavourful that it felt decadent, but it wasn’t! It was all the bright flavours of typical hummus with fewer calories and fat. You already know that I love using lentils for quick and flavourful soups and sauces so this recipe will come as no surprise. It can be made as thick or as thin as you choose. I used roasted garlic instead of fresh garlic to tone down the garlic hit but also provide a beautiful nutty background flavour. I also added freshly grated turmeric, which is not in traditional hummus but added a lovely earthy tone.

Lentil Hummus Soup

Makes about 1 L, but it depends on how thick you make the soup.

A KitchenInspirations Original Recipe

To print recipe, please click here..

Ingredients:

  • 120 g red lentils
  • 375 mL vegetable stock, or to taste
  • 50 g tahini (or natural peanut butter)
  • 20 g roasted garlic
  • 10 g turmeric, freshly grated
  • 4 g toasted cumin
  • 15 mL lemon juice
  • 50 mL olive oil
  • sea salt, to taste
  • 10 g feta, per serving, for crumbling

Directions:

  1. Cook the lentils in the vegetable stock until very soft. Add the tahini, garlic, turmeric, cumin and lemon juice and stir well until the tahini has melted into the soup.
  2. Transfer to a glass stick blender container and blend until very smooth, adding more stock if you see necessary. Slowly drizzle in the olive oil as you are blending. Season to taste.
  3. Serve hot garnished with crumbled feta cheese.

A deliciously velvety hummus-style soup.

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