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Posts Tagged ‘tasty’

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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chickenschnitzel_first

We just got back from a two-week holiday in Arizona. I apologize for not commenting as much as I usually do, but you know the drill on holidays.

Regarding Arizona, I would love to say it was perfect weather, and perhaps it was, for Toronto weather but it was cold, sometimes snowy and rainy. Our time with dear friends more than made up for the lousy weather. Although we did have a few gloriously sunny days before the ugly, rainy days we spent in Sedona. Fortunately, our time at the Grand Canyon was clear, albeit cold (read: two layers of leggings, three long-sleeved Ts and a light winter jacket with hat, mittens and scarf). Once I get our photos sorted, I’ll post a few good ones on the blog, in the meantime, I thought I’d share one of my favourite ‘diet’ dishes, chicken “schnitzel” with roasted garlic cauliflower mash!

Chicken “Schnitzel” with Roasted Garlic Cauliflower Mash

A KitchenInspirations Original Recipe

Serves 2

Ingredients:

  • 460 g cauliflower
  • 2-3 cloves garlic, roasted
  • 1/4 cup water
  • 165 g chicken breast, boneless, skinless
  • 35 g egg white
  • 2 Ryvita whole wheat snack bread
  • 10 g whole wheat flour
  • 1/4 cup Herbes en Provence with granulated onion and garlic
  • few sprays of non-stick spray
  • chopped fresh dill for garnish

Directions:

  1. Pre-heat oven to 425° F.
  2. Break down cauliflower into equal-sized florets and set on a baking sheet lightly sprayed with non-stick spray. Roast until softened. Add a bit of water at the end to steam to perfect tenderness for about 5 minutes.
  3. Add the cauliflower florets into a glass bowl and add the roasted garlic cloves. Blitz with the hand blender until creamy and smooth, adding a bit of water if necessary (I just added the left-over steaming liquid from the roasting pan). Set aside.
  4. Divide the chicken into two equal portions and butterfly each, cover the chicken with plastic and flatten it to about 0.5 cm or 1/4 inch with a kitchen mallet. Put them into the fridge.
  5. Add Ryvita to a small zip lock bag and smash into smaller but coarser bits. Add the Herbes en Provence and mix well.
  6. Add the egg whites into a large flat bowl and beat with a fork.
  7. Remove one chicken cutlet from the fridge and lightly dust each side with the whole wheat flour. Then dip it into the egg whites to cover both sides. Sprinkle each side with the Ryvita mixture to coat evenly. Repeat with second cutlet.
  8. Heat a non-stick frying pan. Spray each side of each cutlet and cook cutlets on both sides until nicely golden and the internal temperature is 185°F. Serve immediately with a slice of lemon and some fresh dill sprinkled onto it.

Notes:

  • The diet I use allows for two 100 g servings of protein per day.
  • If you don’t have roasted garlic on hand, simply put a few unpeeled cloves into a ramekin filled with a little water or stock and sprinkle with sea salt. Bake until softened.
  • Even though the chicken is very thin, it is so tender, it will knock your socks off.

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glutenfreecheezitz_first

There are recipes that convert well into gluten free and this happens to be one of them and they freeze incredibly well too, but be warned, it will be unlikely that you’ll have leftovers to freeze! I rolled this recipe thinner than the glutinated recipe and the result was a crispier, cheese bite. I’ll probably do the same for the glutinated version, as I preferred the crisp texture. Plus, a thinner roll gives you more crackers and who doesn’t love more cheese crackers?

Gluten-free Cheez-itz

A KitchenInspirations Original Recipe

Ingredients:

  • 227 g (about 2 cups) sharp cheddar, grated
  • 45 g (3 tbsp) unsalted butter, room temperature
  • 14 g (1 tbsp) vegetable shortening
  • 1 tsp salt
  • 67 g (1/2 cup) brown rice flour and 67 g (1/2 cup)  white corn flour (not corn starch) or 134 g (1 cup) gluten-free flour
  • 30 mL (2 tbsp) ice water

Directions:

  1. Combine all of the ingredients except the ice water in a bowl of a food processor. Pulse for 2 minutes to cream the mixture together.
  2. Slowly add the ice-water while pulsing. At first, it looks like you might need more water, patience grasshopper, patience, the dough will come together in a moment, continue pulsing until it does.
  3. Preheat oven to 375° F.
  4. Using plastic wrap, roll the dough into two logs about 1.5 inches or 4 cm in diameter. Refrigerate for at least 30 minutes or freeze for 15.
  5. Cut log into 1/2 cm or 1/4 inch thick slices and place on a parchment-lined baking sheet leaving about 2.5 cm or 1 inch between each cracker.
  6. Bake for 10-15 minutes until golden brown and crispy! Be careful – there’s a fine line with these between golden brown and overdone – and it only takes seconds to burn!

Alternative instructions:

  1. Cut dough in half and pat the dough down into a disk, cover with plastic wrap. Refrigerate for at least 30 minutes.
  2. Place disk on parchment paper and put the plastic wrap on top and roll each disc to 2mm or 1/8 inch thickness (this is the perfect thickness).
  3. Using a cookie cutter of your choice, cut into shapes. I found that my 2.5cm square cut the perfect size.
  4. Transfer to a baking sheet (I line mine with parchment).
  5. Bake for 10-15 minutes until golden brown and crispy! Be careful – there’s a fine line with these between golden brown and over done – and it only takes seconds to burn!
  6. Remove to cooling rack to cool.

Notes:

  • If the crackers become a bit soggy after you defrost them, toss them in the oven in a single layer on a baking sheet on low heat for 5-10 minutes to crisp them up.

glutenfreecheezitz

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vegetarianbutternutsquashchili_first

We had a bunch of dear friends for Superbowl a few weeks ago and I made this vegetarian chili. I know I’m a little late, but I wanted to capture the recipe for next year. It was delicious and it makes a huge amount (1 L or 8 cups). It has a lot of great flavours and textures, I’ll definitely add it to my repertoire for future Superbowl parties.

Vegetarian Butternut Squash Chili

A KitchenInspirations Original Recipe

Makes 1 L (8 cups)

Ingredients:

  • 180 g (1 cup) dried red kidney beans (soaked for 12 hours)
  • 1 small onion, diced (100 g)
  • 1 small carrot, diced (100 g)
  • 1/2 butternut squash, diced (150 g)
  • 2 celery ribs, diced (100 g)
  • 250 mL puréed tomatoes (200 g)
  • vegetable stock or water, to cover
  • 1 tbsp tomato paste
  • 1 tbsp red pepper paste
  • 2 tsp ground cumin, toasted
  • 1 tsp oregano
  • 1 tsp cocoa powder
  • 1 tsp smoked sweet paprika
  • 1/2 tsp chili powder
  • 1 cup frozen corn
  • 1 cup Pearl Barley, cooked
  • 1 avocado, for garnish
  • 1/2 cup sour cream, for garnish
  • chopped cilantro, for garnish

Directions:

  1. Put the beans in a pot, cover with 2 inches of water, and bring to a boil. Boil for ten minutes. Drain.
  2. Combine beans with everything but the frozen corn, cooked barley and the garnishes in the bowl of a slow cooker. Add enough water to cover. Cook for 8 hours on low or until beans are tender. Add frozen corn and cooked barley about 30 minutes before serving to allow to heat through.
  3. Serve with garnishes or plain.

vegetarianbutternutsquashchili

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saltedcaramelsemifreddofirst

Here in Toronto, we have a lovely grocery store chain called Loblaws; you may have heard of them through their widely distributed President’s Choice (PC) products, a high-end food product range created by Dave Nichol. What has this got to do with my recipe today? Patience grasshopper…

In recent years, Loblaws has rebranded themselves and have created a truly upscale grocery shopping experience; their stores are beautiful and inspiring. The Toronto flagship store is the Loblaws at the old Maple Leaf Gardens and they merchandise product in a visually appealing way, so much so, that a long-time shopper like me, ends up adding a few extras into my grocery cart when I shop there! In addition to an inspiring shopping experience, Loblaws offers cooking classes! Some of the cooking classes are demonstration-style and for $10 (Canadian) we watch a real Chef cook a couple of recipes to make a meal, and at the end of the demonstration we get to eat the results! And, because they promote several PC products, we are given a $10 Loblaws gift card to use at our leisure! Win/win in my opinion.

In December, they offered a special cooking class focusing on a few new premium Black Label PC products, but they only advertised it to regulars at the cooking classes. It was a bit more expensive ($15 Canadian) but SO WELL WORTH IT! I went with a bunch of friends and we made an evening of it. We cooked up some pretty amazing things that evening, Crispy Sesame Rice cakes with PC® Tuna Tataki, PC® La Belle Rivière Cheese, Cranberry and Pear Stuffed Roasted Turkey Breast with Peri Peri Kale with PC® Hollandaise Sauce. I enjoyed the turkey and Kale so much, I made it for JT for Christmas Day dinner. The pièce de resistance was the Avocado Lime and Coconut No-Bake Cheesecake, but our Chef decided to make it a semifreddo instead and he won me over. As you know, I am not much of a dessert eater, but the semifreddo was too difficult to resist, I polished off my entire slice! I have since made the semifreddo version of this tart and sweet dessert without the crust and it was very well received. Just after the holidays, I had an avocado on its way out so I thought I’d recreate the dessert using a caramel sauce I made for a Christmas party and froze the leftovers, the recipe below, Salted Caramel Semifreddo with Skor Bits is the result. I served it for a dinner party last week. It’s not much of a calorie saver (duh, caramel sauce!) but it’s a nice treat from time to time, plus did I mention it has Skor® bits?

saltedcaramelsemifreddo

This small slice bangs a lot of flavour.

Salted Caramel Semifreddo with Skor® Bits

A KitchenInspirations Original Recipe

Makes about 500 mL (about 2 cups)

Ingredients:

  • 160 g cream cheese (about 3/4 cup)
  • 1 ripe avocado (mine was on the smaller side but larger will work too)
  • 2 tbsp lemon juice
  • 85 g (about 1/3 cup) caramel sauce (or to taste)
  • sea salt
  • 2 tbsp Skor® caramel bits

Directions:

  1. Combine cream cheese, avocado, lemon juice and caramel sauce in the small bowl of your food processor (I used my Cuisinart Smartstick mini processor attachment).
  2. Prepare your freezer-safe containers by spraying them with non-stick spray and lining with parchment if possible (round containers may prove difficult).
  3. Evenly sprinkle sea salt and Skor® bits on the bottom of each container and pour the cream over. Cover and freeze overnight.
  4. Using the parchment to lift out the semifreddo (or dip ever so slightly into warm water), put it on a cutting board and slice or plate. Drizzle with additional caramel sauce and sprinkle lightly with sea salt. Serve immediately.

saltedcaramelsemifreddo2

I used gold sea salt to make it more festive!

Note: I was not renumerated in any way for this post, it is simply my opinion of an entertaining event in Toronto that is not too expensive.

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sliderbuns_first

Merry Christmas dear friends, I hope you had a wonderful Christmas. JT and I spent Christmas Eve with my family in Toronto and then had a quiet Christmas Day on our own. We had planned on volunteering at a soup kitchen but left it too late and couldn’t find one that would take us! Who knew that would be a problem? We’ll try to get on it earlier next year. I baked a stuffed turkey breast with a baked potato and sautéed a little kale for dinner and then we enjoyed an avocado lime semifreddo. We ate by the fire and opened presents all night. The quiet was just what I needed as I worked a lot in December, still not complaining but man, I should have done my ‘standing job’ earlier and my ‘sitting jobs’ later in my career! Most studios I work at have cement floors, and they are cold and hard which is great for the camera but not so much for the feet and back.

I’ve also been doing some recipe videos:

And, last month I catered a party for sixteen at the new home of the marketing firm I work with. Catering is like cooking for a dinner party on steroids! Timing and organization is everything!

One of the dishes I made was pulled pork sliders; those small, moreish buns filled with slow cooked pork in a delicious BBQ sauce, topped with either a vinegar or creamy coleslaw! I’m licking my lips as I type! Getting the bun right is important as it is the delivery vehicle for the meat. I usually make pretzel buns but the finishing is a two step process and I was so tired, instead, I hacked a King Arthur burger bun recipe instead because it was much easier!

These buns will surprise you, they are light and fluffy but, they have a bite to them because of the egg, and they are not overly eggy. I chose to top the buns with a beaten egg and sesame seeds, you could go au naturel as they are quite tasty. Since I significantly reduced the sugar from the King Arthur recipe, I replaced the water with warm milk and I think it was the right choice. I would definitely make these again, they are delicious and not fussy to make.

sliderbunsSlider Buns

An adaptation of this recipe

Makes about 30 slider buns

Ingredients:

  • 265 mL (1 cup plus 1 tbsp) lukewarm 2% milk
  • 8 g (1 tbsp) instant yeast
  • 5 g (1 tsp) sugar
  • 500 g (3 1/2 cups) Unbleached All-Purpose Flour
  • 15 g (1 tbsp) sugar
  • 6 g (1 1/4) tsp salt
  • 30 g (2 tbsp) butter, at room temperature in small bits
  • 1 large egg, lightly beaten
  • 1 egg yolk, lightly beaten
  • Sesame seeds

Directions:

  1. Whisk the milk, yeast and 5 g (1 tsp) sugar together and allow to proof for a few minutes.
  2. Meanwhile sift the flour, 15 g (1 tbsp) sugar and salt together in the bowl of your stand mixer.
  3. Add the whole egg to the flour mix on low speed using the cookie dough attachment (I used the scraper attachment), then add the small bits of the butter to the egg-flour mixture until well combined (or rub in the butter with your fingers).
  4. Switch the attachment to the dough hook and while on slow speed, pour in the proofed yeast. Knead on medium speed for 5 minutes or until you achieve a silky, elastic and smooth dough.
  5. Form dough into a ball and put it into an oiled bowl covered with a clean tea towel and then set in a warm, draft-free location for 2 hours or until doubled in size.
  6. Punch down and knead the dough into a long roll. Divide the dough into 30 even pieces (about 35 g each) and knead each piece into a smooth ball. Set each ball into a greased pan (I did 5X6) and cover with a tea towel. Set in a warm, draft-free location for 15 minutes or until doubled in size.
  7. Whisk the egg yolk and brush the bun tops generously. Sprinkle with sesame seeds.
  8. Bake in a 176° C (350° F) oven for 20 minutes or until buns have golden tops.
  9. Cool slightly and serve.

Notes:

  • I also made 25 g mini-slider buns, 34 buns. Bake for 20 minutes or until the internal temperature is 85°C- 88°C (185° F – 190° F).

 

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gazpachogelato_first

One of the first courses we had at the One Star Michelin Restaurant, Alejandro, just outside of Almeria (in the quiet town of Roquetas de Mar) was a wonderful Gazpacho Sorbet. During our Paella Lesson in Madrid, we discovered that Gazpacho is a staple in most Spanish households. They make a few batches each week, drinking a cup-full when peckish or feeling down. It makes total sense, as it’s packed with raw vegetables and full of vitamins. I, too, have begun to keep a litre or so in the fridge, particularly now, with the seasons changing, and it’s so easy to catch a cold.

gazpachosorbet_alejandro

This is the original Gazpacho Sorbet at Alejandro’s in Spain. I didn’t care for the odd presentation in the glass so mine was more freestyle. It was garnished with a candied lemon slice.

You may use any old Gazpacho recipe, I used the one we made during our Paella Cooking Lesson at Cooking Point. The main difference is that the Spaniards add a slice of bread (for body) and a significant amount of olive oil to balance the acidity. The New York Times published a beautiful description of a good Gazpacho (see original article here), “The texture is always smooth and light, with a mouth feel similar to that of whole milk. It is not the watered-down salsa or grainy sludge often served in the United States under the name of gazpacho, but an emulsion of fat (olive oil) in liquid (vegetable juice and vinegar) that is light and fluffy on the tongue and a fantastic conductor of flavor, just like vinaigrette or hollandaise.”

The recipe below is perfectly balanced, I wouldn’t change a thing. There is just a hint of onion and garlic, you don’t want this to be too oniony or garlicky. And while I would normally shudder at the volume of olive oil in this recipe, you really need it to balance out the acidity and it adds that silky mouthfeel Eric Asimov of the New York Times described above. Turning it into Sorbet is a surprising, yet satisfying dish. Definitely bookmark for the warmer weather.

gazpachogelato_2Authentic Spanish Gazpacho

Serves 4-6

Ingredients:

  • 500 g ripe tomatoes, roughly chopped
  • 50 g green pepper (about 1/2 an ordinary sized pepper)
  • 40 g cucumber, peeled and roughly chopped (English is fine)
  • 30 g onion, roughly chopped
  • 20 g bread, crust removed
  • 1/2 garlic clove, roughly chopped
  • 15 mL sherry or red wine vinegar
  • 5 mL cumin
  • salt, to taste
  • 60 mL EVOO

Directions:

  1. Add all of the ingredients but the Extra Virgin Olive Oil to a blender or a large measuring cup. Blend or use an immersion blender to blend until smooth.
  2. Pass the liquid through a fine sieve. Return the liquid to the blender or large measuring cup and blend in the Olive Oil in a slow, steady stream to emulsify. Refrigerate for 1 hour.
  3. Pour the soup into the bowl of your chilled ice cream maker and turn it on until it has thickened and frozen like sorbet. Serve immediately or store in an airtight freezer container in the freezer for no more than one hour, it will freeze solid.
  4. Garnish with herbs, or finely chopped vegetables. Alejandro served it with a slice of candied lemon.

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