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Posts Tagged ‘delicious’

When I was down in Florida with my dear friend, Kimberley from University, I mentioned that I had recently baked some killer cinnamon buns and she sighed. She is gluten intolerant but will splurge every couple of years on a Cinnabon with dire results, she explained that it’s never really as good to warrant the pain afterward. That is the precise moment I decided to create a gluten-free cinnamon bun that she would be happy to eat AND digest! This is the result of several tests, I hope you love them as much as we did!

Gluten Free Cinnamon Sticky Rolls

Print GF Cinnamon Rolls Recipe

Makes about 6 small cinnamon buns.

Ingredients:

  • 230 g (1 1/4 cup) gluten-free flour (I used this one)
  • 15 mL (1 tbsp) coconut sugar
  • 5 mL (1 tsp) cinnamon
  • 5 mL (1 tsp) baking powder
  • pinch baking soda
  • pinch salt
  • 30 mL (2 tbsp) cold butter
  • 125 mL (1/2 cup) buttermilk

Directions:

  1. Combine gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda and salt and mix well.
  2. Using a fork or pastry blender, cut in the cold butter to distribute evenly (may be done in a food processor).
  3. Sprinkle in the buttermilk and using a fork, bring the pastry together quickly to get a sticky ball of dough. On a lightly floured (with GF flour) board, knead a few times, but not enough to heat up the dough. Pat into a rectangle about 23 x 20 cm (9 inches x 8 inches).
  4. Preheat the oven to 400° F (200° C). See directions for the filling.

Ingredients for the filling:

  • 30 g (2 tbsp) unsalted butter, softened
  • 40 g (2 tbsp) brown sugar
  • 2 tbsp cinnamon

Directions for the filling:

  1. Combine the butter, sugar, cinnamon and mix well.
  2. Spread the filling over the rectangle to all four sides.
  3. Roll up the rectangle into a tight roll. Cut into 6 small rolls.
  4. Place cut sides down into a lightly greased oven proof pan. Bake for 15 to 20 minutes or until lightly golden. Cool slightly and remove with a spatula to a cooling rack.
  5. Drizzle with a little icing sugar and water mix. Serve warm or at room temperature.

A more biscuit-like pastry, these strongly-flavoured cinnamon rolls heat up beautifully and satisfy a cinnamon roll craving.

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Yesterday, my country celebrated its 150th birthday! The months and days leading up to this grand event have been epic. Sadly, we had planned to be away without even thinking about it. This is where social media really gets to shine because with all the awesome photos and videos everyone posted, it felt like we were right there! Plus, the friendly lake we were visiting decided to have their 4rth of July Celebrations on July 1st, but we really know they were helping us celebrate our 150th birthday! Thank you America!


In early May, I purchased some pears and then immediately forgot that I had them. Then on May 17, my friend Lorraine of Not Quite Nigella, posted that it was Cheese Soufflé Day and linked to her twice baked cheese soufflé recipe, and I immediately knew how I would use one of those pears!

When one reads a “soufflé” recipe, one might back out of the room, ever so slowly, so no one would notice, because cheese soufflées are known to be complicated and finicky. Let me assure you, this one is NOT. This recipe comes together quickly and easily, and I love that they can be frozen and rebaked when required, how easy is that? I also love béchamel sauce (that was my addition) so this is a win/win on all accounts.

Pear, Blue Cheese and Leek Twice-Baked Soufflé

This recipe makes 4 x 200 mL (7 fluid ounces) ramekins. For the original recipe, please click here.

Print Recipe Twice Baked Soufflee

Ingredients:

  • 30 g butter, divided, plus additional for buttering ramekins
  • 30 g/1.5oz plain all purpose flour
  • 250 mL (1 cup) milk, heated
  • 150 g (1 small) pear, finely chopped or cubed
  • 40 g (1/4 cup) leeks, finely chopped
  • 2 eggs, separated
  • 60 g blue cheese, crumbled
  • salt and pepper

Directions:

  1. Preheat the oven to 350° F (180° C).
  2. Butter 4 ramekins well, all the way up the sides. Boil some water.
  3. Melt 10 g of the butter in a saucepan and add the chopped pears and leak and cook on medium heat until softened. Season with salt and pepper. Pour out of the pan and set aside to cool.
  4. Melt the remaining butter in the pan and add the flour all at once. Cook the flour for a minute without burning it. Add the milk and whisk until smooth, it will be very thick.
  5. Add the pear and leek mixture and stir well until combined in the roux. Add the egg yolks and stir well to combine. Set aside to cool.
  6. Meanwhile, beat the egg whites until stiff but not dry. Take about 1/4 of the beaten egg whites and stir it into the roux mixture to loosen. Fold in the remaining egg whites until well incorporated but not deflated.
  7. Divide the mixture into the four ramekins and bake in a bain-marie (this is why you were boiling the water) for 35-40 minutes or until tops are lightly golden (remember, they will be baked again).
  8. Allow to cool in the ramekins for about 5 minutes (they will deflate a bit), then gently loosen sides with a sharp knife and turn them out onto a cooling rack and cool until room temperature.
  9. Wrap each soufflé individually in plastic wrap and then bag in a large zip lock freezer bag. Freeze until required.
  10. To defrost, remove from the freezer the night before it is required and defrost in the refrigerator. The microwave is not suitable for this step.
  11. Prepare the béchamel finishing sauce.
  12. Lay the soufflés into individual oven proof dishes (I used cast iron) and prepare the béchamel finishing sauce.

Ingredients for Béchamel Finishing Sauce:

Serves 4

  • 5 g (1 tsp) duck fat, bacon fat or unsalted butter
  •  (1 tbsp) all-purpose flour
  • 250 mL (1 cup) milk
  • 5 mL (1 tsp) thyme leaves
  • 1 1/2 slices bacon, cooked until crispy, chopped
  • Salt

Directions for Béchamel Finishing Sauce:

  1. Melt butter in a small saucepan, add the flour and cook the roux without burning for about 1 minute.
  2. Slowly add the milk while whisking to creat a smooth sauce, cook until thickened.
  3. Flavour with the thyme leaves, bacon and salt.
  4. Pour over the defrosted soufflés in an oven-proof bakeware and bake about 25 minutes in a preheated 350° F (180° C), to heat it through.

A wonderful combination of sharp blue cheese, salty bacon and sweet pears with creamy baked béchamel. Is your mouth watering yet?

Notes:

  • You may use any cheese you wish, although I would stick to full-flavoured cheeses.
  • If you don’t like leeks, try caramelized onions instead (I always have frozen leeks in my freezer and come to think of it, caramelized onions!).
  • Lorraine poured about 300 mL (1 1/4 cup) heavy cream over her soufflées instead of the béchamel sauce.

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I have seen this beautiful sauce pop up over a couple of blogs I follow, like Karen of Back Road Journal and Maureen of Orgasmic Chef and since I was making a Spanish potato omelet for an appetizer for a recent dinner party, I knew I had to pair it with this luxurious sauce. Spaniards sure know how to make beautiful raw dishes like Gazpacho, this sauce is smooth and perfectly balanced, making it an amazing addition to chicken or fish or even a simple pasta or gnocchi dish. The toasted almonds become the thickener and the olive oil emulsifies everything to a smooth, creamy sauce. I omitted the bread because I wanted to make it gluten free and because our dinner party had two kids, I went light on the smoked paprika and garlic, feel free to ramp it up if you’re in the mood.

Spanish Romesco Sauce

Makes 375 mL  (1 1/2 cups) sauce

Original recipe, please click here

Ingredients:

  • 1 large fire roasted red pepper, skin removed
  • 1 garlic clove, finely chopped
  • 1/2 cup slivered almonds, toasted
  • 3 Campari tomatoes
  • 2 tbsp Red Wine vinegar
  • Pinch of smoked paprika
  • 1/2 cup extra-virgin olive oil
  • Mediterranean Sea Salt*, to taste
  • Freshly ground black pepper, to taste
  • Parsley, finely chopped

Directions:

  1. Add everything but the parsley to your immersion blender container and blend until creamy and smooth.
  2. Stir in the finely chopped parsley.
  3. Serve warm or room temperature over fish, chicken or pasta. You can even use it as a dip for raw veggies or crackers.

*This is the sea salt I used. I purchased it San José, Spain last year.

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Dulce de Leche Tiramisu

A KitchenInspirations Original Recipe

Makes 1 round 18 cm (7 inch) round dessert

Ingredients:

  • 6 churros (I bought mine from here)
  • 125 mL (1/2 cup) strong coffee
  • 30 mL (2 tbsp) Tequila (I used this one)
  • 415 mL (14 oz) dulce de leche (I made this recipe), divided
  • 2 egg yolks
  • 125 g  (1/2 cup) cream cheese, softened
  • 5 mL (1 tsp) cinnamon, divided
  • 237 mL (8 oz) whipping cream, stabilized (see below)

Directions:

  1. Cut the churros in half lengthwise. Cut each end about 6 cm (2 inches) long. Lay cut churros into a pan large enough to hold them in one layer.
  2. Combine the coffee, tequila and 15 mL (1 tbsp) of the dulce de leche and mix well. Pour half of this mixture over the cut churros and set aside for 10 minutes, turned occasionally.
  3. In the meantime, in a double boiler or bain-marie, combine the remainder of the coffee, 30 mL (2 tbsp) dolce de leche and 2 egg yolks and mix well. Set over hot water and beat with a hand mixer constantly until doubled in bulk and thickened. Remove from heat and allow to cool to room temperature.
  4. Cream the cream cheese until smooth and slowly add the thickened egg mixture and beat until fluffy and well combined.
  5. In a 18 cm (7 inch) springform pan, begin to line the edges with the churros, placing cut side down so the nice curly side is up. Line the bottom of the churros with the remaining middle cuts (this will also help hold the churros on the sides up!).
  6. Reserve 30 mL (2 tbsp) dulce de leche. Add the remaining dulce de leche sauce to the bottom of the tiramisu directly on top of the bottom layer, spread as evenly as possible. Sprinkle with 2.5 mL (1/2 tsp) of cinnamon. Spoon the cream cheese mixture on top and spread evenly. Sprinkle with the remainder of the cinnamon.
  7. Whip the cream with the final 30 mL (2 tbsp) dulce de leche until incorporated. To stabilize, see notes below. Spoon the whipped cream over the cream cheese mixture and swirl naturally on top.
  8. Chill well to cut nice slices. To serve, sprinkle with additional cinnamon if desired.

Notes:

  • No need to stabilize the whipped cream if you are eating this treat right away, only if you plan to keep leftovers.
  • To stabilize whipped cream, melt 1 tsp of gelatin in about 3 tbsp cold water, nuked until gelatin melts completely, cools to room temperature but does not set, whip into the whipping cream.
  • You may use whole churros, you’ll need to buy 12.
  • The churros I purchased were 6 for nine Canadian dollars, which I found to be pricey. I will make my own next time (and there will be a next time!). This recipe looks good!

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On May 5, we hosted a Cinco de Mayo dinner party with a few friends. I’m not sure what I was thinking because I had already a very busy week planned, then my dear Mom’s widow became ill and had to be hospitalized so we were running up to the hospital he was in (about 45 minutes away) every few days (he is doing better but still in the hospital). I only had 3 days to prepare!!! I chose the menu based on foods that I can make ahead of time, knowing that they would only get better! In case you wondered, I made a variation of this dip as hors d’œuvres, this salad and for the main, this pulled chicken molé AND a Dolce de Leche tiramisu (recipe to come) for dessert. It was a bit decadent, but sometimes I really need to play in the kitchen!

This lasagna is a delicious combination of flavours and it’s worth making each layer yourself, if you must, choose canned beans to save a little time.

It’s a flavour sensation! I put a poached egg on top the next day for a very tasty brunch!

Mexican Lasagna

A KitchenInspirations Original Recipe

Serves 4 as a meal or 6-8 as an appetizer

Ingredients for the Pulled Pork:

  • 250 g pork tenderloin
  • 125 mL (1/2 cup) stock (I used beef)
  • 250 mL (1 cup) passata (tomato sauce)
  • 125 g (1/2 cup) sweet onions, thinly sliced
  • 5 mL (1 tsp) cumin
  • 5 mL (1 tsp) coriander
  • 5 mL (1 tsp) Hungarian paprika
  • 1.25 mL (1/4 tsp) smoked paprika
  • 2.5 mL (1/2 tsp) salt
  • 1.25 mL (1/4 tsp) pepper

Directions for the Pulled Pork:

  1. Combine all of the ingredients in the bowl of a slow cooker or crock pot and mix well.
  2. Cook on high for 4 hours or until pork is easily pulled using two forks.

Ingredients for the Lasagna:

  • 6 corn tortillas, cut in half
  • 250 mL (about 1 cup) shredded pork (recipe above)
  • 85 g (1/2 cup) dried black beans, cooked and either puréed or mashed with a fork
  • 80 g (1/2 cup) sweet onions
  • 125 mL (1/2 cup) grilled corn
  • a handful (~1/4 cup) of cilantro
  • 125 mL (1/2 cup) Salsa
  • 150 g (about 1 cup) Mexican cheese or mozzarella
  • cilantro, for garnish
  • loosened yogurt (in a squeeze bottle)
  • sriracha sauce mixed with loosened yogurt (in a squeeze bottle)

Directions for the Lasagna:

  1. Preheat the oven to 220° C (425° F).
  2. In a non-stick skillet, caramelize the onions, add the beans, mushing some of the beans (add some stock if necessary). Set aside.
  3. Spray a pate terrine with non-stick spray.
  4. Layer 2 half corn tortillas on the bottom of the pan, cover with 1/3 of the shredded pork, 1/3 of the mashed beans, 1/3 of the corn, 1/3 of the cilantro, 1/2 of the salsa and 1/3 of the cheese. Repeat for two more layers, leaving out the salsa on the last layer. Cover with a non-stick sprayed piece of foil or the top of the pan, if you have one.
  5. Bake for 15-20 minutes covered, then uncover and bake for 10-15 minutes or until cheese is bubbling and lightly golden. Allow to sit for 10 minutes before serving.
  6. Serve garnished with a drizzle of loosened greek yogurt and sriracha sauce and a sprinkling of chopped cilantro.

Notes:

  • I was unable to find Mexican cheese so I used Manchego and Mozzarella.
  • If you cannot grill fresh corn, frozen is acceptable but you will miss the grilled flavour.

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Last month, the Japanese Cherry Blossoms (Sakura trees) blossomed in Toronto. This was a big deal because last year, they failed to bloom as we had a hard frost after several weeks of very warm weather. In fact, the frost was so hard that we lost a few trees. These trees are special because they were a gift from the Japanese ambassador to Canada, Toru-Hagiwara in 1959 as a gift to the citizens of Toronto for their support of Japanese-Canadian refugees after the Second World War. You can read more about the history here. It’s such a popular time in High Park (a park that is only about a 10-minute walk from our house) that the streets become clogged with traffic and it is virtually impossible to drive into the park; well, not quite impossible, but it will take you more than 1 hour! And don’t even think about parking in the park because you won’t be able to find a spot. Last year, a friend parked illegally and had a lovely surprise of a $450 ticket on her car upon return!

If you want to see the blossoms in Toronto, you’ll need to be here in April and you can watch this website, which predicts when they will blossom! JT took these beautiful photos so I wouldn’t miss them when they peaked as I was in Florida with a girlfriend.

Before I left for Florida, we invited friends, who live downtown, to join us for a walk to the park and then dinner in the village, it’s really the only sensible thing to do, if you wish to see the blossoms (and get in my 10,000 steps!) We had some wine and cheese before we left for our walk and I decided to make a french baguette, a recipe I haven’t made in quite a few years. This is the first bread recipe I ever made when I was around 14, it’s really that easy. In those days, I kneaded by hand, but now I get the big guns out and let the stand mixer do the heavy lifting for 8-10 minutes. The recipe produces two or four amazing french baguettes. I baked two and froze the others for another time. The recipe is basically true to the original recipe I made except I updated the method of rolling into the uique baguette form and the baking method.

That’s Bonny & Clyde, the Mum & Dad Capybara’s that escaped last year. They had babies this spring!

Simple French Baguette

Original recipe from Five Roses, A guide to good cooking, 5th edition

This recipe make four 33 cm (13 inch) French sticks

Ingredients:

  • 300 mL (1 1/4 cup) boiling water
  • 30 g (2 tbsp) butter
  • 15 g (1 tbsp) sugar
  • 8 g (1 package, about 1 tbsp) bread machine yeast
  • 50 mL (1/4 cup) lukewarm water
  • pinch of sugar
  • 570 g (4 cups) All Purpose Unbleached Flour
  • 15 g (2 tsp) salt
  • Olive oil
  • 1 egg white, beaten

Directions:

  1. Melt the butter and 15 grams of sugar in the boiling water and cool until lukewarm.
  2. Sprinkle the yeast over 50 mL water with a pinch of sugar and whisk to combine. Set aside to proof for a couple of minutes (I like to do this even with quick rising yeast to make sure it’s not dead).
  3. Combine the buttery water (when it has cooled to lukewarm) with the proofed yeast and stir to mix well.
  4. Combine the flour and salt in the large bowl of your stand mixer fitted with the dough hook. Pour the liquid yeast into the centre and turn the mixer on low speed until it forms a nice dough.
  5. Knead for 8-10 minutes until smooth and elastic (mine took about 8 minutes).
  6. Lightly coat with olive oil and set aside in a warm place, 1 to 2 hours or when double in size. Punch down and divide the dough into two equal portions.
  7. Divide the dough into two or four equal portions. With the base of your palm, press out the dough to a little rectangle, roughly size it 1:3 — it should not be huge at this point. then fold the long side up about 1/3 of the way and press into the dough with your knuckle or fingers to seal. Repeat with the other long side. Flatten the roll and press an indentation into the centre along the long side. Fold down to form a long baguette and seal with your fingers or knuckles. Roll out to elongate and taper the ends. This is the Julia Child method which may be seen here at roughly 6 minute 10 second mark.
  8. Preheat the oven to 450° F (230° C). Place the baguette seam side down on a baguette baking sheet and brush them with the egg white and then dock them using a sharp lame, you can see how this is done at roughly 9 minute 53 second mark of the same video. Place the baguette pan in a larger pan with a few chunks of ice off to the sides, cover tightly with foil paper.
  9. Bake for 10 minutes, then reduce the temperature to 425° F (220° C) , remove the foil wrap and brush again with the egg white and then turn the pan 180 degrees and bake for an additional 20-25 minutes or until the baguette is golden brown and the crust has stiffened up and the bread sounds hollow when tapped on the bottom.

The steaming process produces the great texture.

Notes:

  • There are as many baguette recipes as there are blogs, if you have one you like to use, I encourage you to try this rolling and baking method, I am sold and will make crusty bread this way from now on.
  • I used 5 normal sized ice cubes.
  • The crust is nice and crunchy and the crumb is chewy and wonderful.
  • If your larger pan doesn’t have tall enough sides, I would spray the foil with non-stick spray so that when the bread rises and touches the foil, it will not stick.
  • This is the baguette pan that I use.

The baguette has a crispy crust with a nice chewy crumb.

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Today is Victoria Day of the long weekend, which happens to be very important for Canadians because it is the May Two-Four Weekend: Queen Victoria’s birthday, cottage opening, garden planting, and the first outdoor BBQs and patios!! It is also the weekend that JT and I tied the knot! Yes indeed, we hitched up on the holiday Monday of a long weekend. Now, now, don’t get your knickers in a knot, the wedding ceremony started at 3pm on the holiday Monday, so people realistically could still get up to the cottage, open and get back in time for the wedding. Not everyone was happy about our decision, but it wasn’t really our fault, you see it was our first time and we had no idea how far in advance you had to book your venue for the reception (we found one venue that was taking bookings 3 years from the date), so when we found one available on the holiday Monday only 5 months after we got engaged, we went for it.

The weeks leading up to our wedding were lovely; gorgeous, warm, spring weather, three beautiful bridal showers, and the shear excitement every time a parcel arrived at the door! I had everything planned out, it would be a glorious day and everything would be perfect. I should have known things don’t always go as planned.

The night before the wedding, I tried on my dress and Mom and I decided we really didn’t love the neckline, it was far too high; fortunately, the dress was lace and I was able to trim away the bits we didn’t care for, using manicure scissors, and it worked out perfectly. I went to bed that night with my hair in rollers and I said a little prayer for my Dad who had passed in 1981 and crossed my fingers and toes that it would be a beautiful, sunny, spring day.

I awoke Monday, May 19 to a cold, dark and dreary, rainy day. I honestly thought I would be devastated but I wasn’t, I was absolutely fine. Things would go on with slight modifications. No big deal. And because the rain persisted ALL DAY, people were not that upset about having to leave the cottage early (we had a lot of cottager guests). After the ceremony, we were going to take photos in my In-Laws’ garden but since we couldn’t, we moved it inside (they had a lovely mansion), everything was just fine. The strange thing about that day was that it rained constantly, without stopping ALL DAY with the exception of the few times I stepped outside — to get into the limo from my Mom’s home, to get out of the limo at the Church, and to and from my In-Law’s home and finally to and from our reception! It stopped EVERY SINGLE TIME! I didn’t use an umbrella and I did not get wet! Thanks, Dad! We had a typical dinner for a wedding of that time (caesar salad, roast beef, Yorkshire puddings, and steamed veg) but considering the cool day, we sure could have used some soup and this soup would have been perfect. (click on the photo below for a short slide show). Please forgive me, the eighties were unforgiving style-wise!

To celebrate our 31st wedding anniversary (I was a child bride ;-)), we took a little road trip to Stratford, Ontario to see Guys and Dolls and stay overnight. Stratford is aptly named for the city in England and its primary mandate is to present Shakespearean plays but also includes a variety of Greek tragedies and Broadway-style musicals (wiki) to broaden its reach. It was a great weekend, although the weather went from 30° C (86° F) to 10° C (50° F) with high cold winds, we enjoyed walking around this pedestrian-friendly town with an excellent food scene. Here is a little slideshow of our trip.

As I mentioned, the weather turned on the morning of our trip (and our actual wedding day) and we were basically back in November! I had a huge soup craving and this one would have certainly hit the spot. I have made these grilled cheese croutons, again and again, they are excellent in a caesar salad too (use Parmesan instead of cheddar)!

Creamed Broccoli Pesto Soup with Grilled Cheese Croutons

A KitchenInspirations Original Recipe

Makes 1 L or 4 cups soup

Ingredients:

  • Extra Virgin Olive Oil
  • 100 g (1 medium size) sweet onions, chopped
  • 300 g (2 stems) broccoli, including the stems, chopped
  • 20 g (3-4 cloves) garlic, roughly chopped
  • 45 ML (3 tbsp) basil pesto (I used this recipe but used ground almonds instead of pine nuts)
  • vegetable or chicken stock

Directions:

  1. Using a splash of olive oil, caramelize the onions, about 15 minutes.
  2. Add the broccoli and garlic and cover with stock and cook until softened (about 30 minutes).
  3. Add the basil pesto and cook for an additional minute.
  4. Using an immersion blender, blend soup until very smooth, adding more stock to achieve desired thickness (I did not need to). Press through a fine sieve.
  5. Serve with Grilled Cheese croutons (recipe below).

These are crisp, cheesy croutons.

Grilled Cheese Croutons

Ingredients:

  • 1 slice of seeded bread (we like this one)
  • 30 mL (2 tbsp) Mycryo
  • 50 g (1/2 cup) shredded sharp cheddar cheese

Directions:

  1. Preheat the oven to 350° F (177° C).
  2. Cut the bread into bite-sized cubes and coat with the Mycryo. Bake, stirring often until bread has become dried croutons. Toss with the shredded cheddar and return to the oven and bake until cheese melts and caramelizes.
  3. To serve the soup, ladel soup into warm bowls and toss the grilled cheese croutons on top and serve piping hot.

If you love crispy cheese, you will love these croutons.

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