Guacamole

We were having some supremely warm weather the other week - highs in the 20s, which is rare this time of year - and although I eat avocados year round, guacamole elicits memories of summer drinks on a terrace with friends.  So I just had to whip up a batch!  

Although they are high in fat (it is the good kind of fat), they also have a whole slew of health benefits, including:

Tilapia with Lemon & Caper Sauce

It's funny how our taste buds change.  As a kid I absolutely detested fish - loved shellfish - but couldn't stomach any type of fish.  Nowadays there isn't a week that goes by without fish gracing the menu.

Fish is not only a great source of protein and very healthy for you, but it is also one of the quickest dishes to prepare. 

I've made this dish a few times now and still absolutely love it!

Enjoy!

Preserved Meyer Lemons: Update

The 30 days have finally passed and my Meyer lemons are nicely pickled and ready to go. 

Here's a quick recap of the preserving process.

 A refresher of the before:

You can clearly see all the salt that is lining the bottom of the jar and the firm lemons with relatively clear liquid.

And here are the yellow lovelies after curing for 30 days:

The lemons have softened significantly and the liquid has thickened considerably.  There is no longer any salt collecting at the bottom of the jar, no doubt thanks to the daily shaking :) 

Even after rinsing the salt comes through, but then is quickly followed by a sweet lemon burst. 

I'm now dreaming of different ways to use these little gems up! 

Boston Cream Cupcakes

My family loves Boston cream - donuts & cakes - you name it, we love them.  So when I stumbled across a recipe for Boston cream cupcakes I couldn't resist!

This recipe specifically calls for cake and pastry flour, which I don't typically have on hand.  At a certain point, there gets to be too many ingredients and, well, space is limited.  It had been awhile since I had last made my own batch of cake and pastry flour, and couldn't for the life of me find my notes from cooking school.  So thank you to Joy the Baker for the quick refresher on how to make your own cake & pastry flour!

The tricky part of this recipe is most definitely the pastry cream.  Pastry cream has a very narrow window to get right.  If you under cook it, it will not set properly, but if you over cook it, well then it just turns into a curdled mess.  So the best tip here it to go slow, leave the heat on medium and if you feel the need, take it off the heat and give it a good whisk.  

I always have both a wooden spoon and a whisk at hand when making this recipe.  If the wooden spoon starts to collect some custard on the tips, that is when I take it off the heat and whisk away until all the lumps have disappeared.  I keep using this technique until the desired consistency is achieved.  You will know you are there by coating the back of the spoon with the custard and running your finger down the center.  If you can clearly see your finger mark and no custard oozes into the center - you’re done! 

Enjoy!

Boston Cream Cupcakes

Yields 18 Cupcakes

Based on recipe by Food & Drink posted on Graces Sweet Life

Cupcake Ingredients

§ 2 eggs

§  ½ cup (125 ml) butter, softened

§  1 cup (250 ml) granulated sugar

§  1 tsp. (5 ml) pure vanilla extract

§  2 cups (500 ml) sifted before measured cake & pastry flour

§  2 tsp. (10 ml) baking powder

§  ¼ tsp. (1 ml) salt

§  ¾ cup (175 ml) milk

Pastry Cream Ingredients

§  ½ cup (125 ml) granulated sugar

§  ¼ cup (50 ml) all-purpose flour

§  ¼ tsp. (1 ml) salt

§  2 eggs

§  1 ½ cups (375 ml) whole or 2% milk

§  1 tsp. (5 ml) pure vanilla extract

Chocolate Ganache Icing Ingredients

§  ½ cup (125 ml) semi-sweet chocolate chips

§  ¼ cup (50 ml) 35% cream

§  ¼ tsp. (1 ml) pure vanilla extract

Cupcake Preparation

1.       Preheat oven to 375°F (190°C).

2.       Line 12 muffin cups with paper or silicone cups. 

3.       Place eggs in small bowl and cover with hot tap water to temper.  Set aside.

4.       Beat butter and sugar until light and fluffy.  Beat in eggs one at a time; then vanilla.

5.       Thoroughly mix sifted flour with baking powder and salt.  Then sift again.  Add the flour and then the milk in two batches before filling muffin cups. 

6.       Bake in the center of the oven for 15 to 18 minutes (depending on the size of your muffins) until lightly golden brown and a cake tester inserted in the middle of the cupcakes comes out clean.  Cool in pan on cooling rack.  Remove paper or silicone liners.

Pastry Cream Preparation

1.       Stir together sugar, flour and salt. 

2.       Lightly whisk eggs in a large saucepan; stir in sugar mixture until thoroughly combined.  Slowly stir in milk, making sure to incorporate any mixture caught in the bottom edges of the saucepan.  Place over medium heat and stirring constantly, bring to just under a boil.  Remove from heat and stir in the vanilla.

3.       Cover with plastic wrap directly on top of custard to prevent a film from developing. 

4.       Chill to room temperature.

Chocolate Ganache Preparation

1.       In a bain-marie (bowl set over a pot of simmering water), combine the chocolate chips and cream and stir until combined.  Remove from heat and add the vanilla.

2.       Cool to room temperature.

Assembling the Cupcakes

1.       Re-line the muffin tins with paper or silicone cups.  Cut each cupcake in half and place the bottom half in the lined muffin tin.

2.       Add a heaping teaspoon of pastry cream to each muffin tin and spread to the edges in an even layer.

3.       Ice the tops of each cupcake with the chocolate ganache and then place on top of each filled muffin tin.

4.       Refrigerate until icing is set, about an hour.

* Notes

 v  The recipe I followed indicated that it yields 18 cupcakes; however, I ended up with 12 cupcakes and a little extra batter.  Since my muffin tins were likely a little larger, I increased the total cooking time by approximately 2 minutes.  Be sure to keep an eye on them, as you really don’t want to over bake them.

Hoisin Beef Stir Fry

I whipped this dish up the other night to use up a whole whack of leftovers and ingredients that were on the verge of spoiling.  Is it weird that I find it fun coming up with clever ways to use leftovers?!

I must admit, the sauce is not new.  I use this (or a slight variation of it) as a marinade for salmon, which is equally delish!

Enjoy!

Hoisin Beef Stir Fry

Serves 2

Preparation Time – 15 Minutes

Cooking Time – 15 to 20 Minutes

Stir Fry Ingredients

§  2 Tbsp. Olive Oil

§  1 Inch Piece Ginger - chopped

§  3 Garlic Cloves – chopped

§  ¼ Tsp. Red Pepper Flakes

§  1 T-Bone Steak – pre-cooked

§  1 Red Pepper – cut into thick strips

§  1 Small Head Broccoli – cut into florets

§  2 Green Onions – cut into 1 inch diagonals

§  Salt & Pepper

Sauce Ingredients

§  2 Garlic Cloves – minced or grated

§  1 Inch Piece Ginger – minced or grated

§  1 Green Onion – finely chopped

§  2 Tbsp. Demerrera Sugar

§  2 Tbsp. Hoisin Sauce

§  1 Tbsp. Oyster Sauce

§  1 ½ Tbsp. Soy Sauce

§  1 Tbsp. Rice Wine Vinegar

§  ½ Tsp. Mirin

§  1 Tbsp. Extra Virgin Olive Oil

§  10 Grinds Black Pepper

Preparation

1.       Combine all the sauce ingredients in a bowl.  Mix well and set aside.

2.       In a large frying pan or wok set over medium heat, add the olive oil and heat.  Add the garlic, ginger and red pepper flakes and cook for 2 to 3 minutes.  Add the red pepper and broccoli florets and continue cooking for 5 to 8 minutes.  Add the green onion and continue cooking for 3 to 4 minutes.

3.       Add the sliced beef and cook for 2 minutes before adding the sauce.  Bring to a boil and simmer for 5 minutes or until the sauce has reduced and thickened.  Check the seasoning and serve with rice.   

* Notes

v  This recipe stemmed from having an extra cooked T-bone steak that I didn’t want to see go to waste.  The broccoli and red pepper also needed to be used up, hence their selection.  The vegetables, and meat for that matter, can be substituted for whatever you have readily on hand.

v  If your steak has not been pre-cooked, then you would need to start by cooking the beef, remove it from the pan until you get to step 3 above

Banana Bread

I grew up eating banana bread.  My mum used to make it on a regular basis, which was great considering there were no store bought treats in the house.  Even while living in Japan, struggling to find all-purpose flour (a challenge when you don't speak or read Japanese!) and  baking in my little Easy Bake Oven (no - not really - but close!), banana bread was a go to recipe.

   

I cannot tell you the number of people that have requested this recipe - even in Japan it was popular!  And it couldn’t be easier.  Even as kids, my brothers and I would pitch in.    The key to success to any banana bread recipe is really ripe bananas.  When they are brown and mushy and to the point where you think you need to toss them, that is when you want to make this recipe!

    

These can be baked as a loaf, muffins, mini muffins or little mini loaves.  You can also omit the chocolate chips and/or walnuts if you prefer, the ultimate results will still be delish.

Enjoy!

Banana Bread

Yields 1 Loaf

Preparation Time – 15 Minutes

Cooking Time – 1 Hour

Ingredients

§  2 Ripe Bananas

§  1 1/4 cups Flour

§  1 1/4 cups sugar

§  1/2 cup Canola Oil

§  2 Eggs

§  1 tsp. Baking Soda

§  Pinch of salt

§  ½ cup Chocolate Chips

§  ¼ cup Chopped Walnuts

Preparation

1.       Preheat oven to 350°.

2.       Butter and flour a bread pan, set aside.

3.       Mash bananas with a fork, set aside.

4.       In a medium bowl combine eggs, sugar and oil.

5.       In a small bowl sift together flour, baking soda and salt.

6.      Add banana and dry mixtures 1/3 at a time to wet ingredients.  Combine but do not over mix.

7.       Fold in chocolate chips and walnuts

8.       Pour mixture into a greased and floured bread pan and bake at 350 for 1 hour.

GP's My Father's Daughter

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I'm not entirely sure why Gwyneth Paltrow gets such a bad rap for the various activities she explores outside of the film industry.  People are not one-dimensional, so it is only natural that she would have diverse interests.  I, for one, really appreciate her foray into cooking and blogging.
 

When I recently travelled to London, I had remembered reading her two GOOP newsletters on places to visit in London and included some suggestions in my itinerary.  At the very least, I felt like I was getting recommendations from someone who at least lived in the city.

As for her cookbook, I always ask for cookbooks at Christmas time and this year was no exception.  I will admit that I felt that I was taking a chance including it on my holiday wish list, but in the end, I am thrilled with it thus far.  I have made about 10 recipes from her book and not one has failed me!  I can't even say that of my favourites.

Most of the recipes include ingredients I already regularly have on hand, with the exception of some recipes included in the baking section.  Spelt flour, barley flour and brown rice syrup are not common purchases; in fact, I don't believe I have ever purchased them.  The book does, however, include a convenient substitute chart in case you don’t have any of these specialty ingredients. 

This cookbook seems to be giving me the kick in the derrière to finally action what has been on my mind for some time.  I've been curious about spelt and barley flour, but incorporating those ingredients feels somewhat like stepping outside my comfort zone.  I like my AP flour, butter and white sugar - they make really yummy desserts!  But healthy and different ingredients do not necessarily equate to yucky, even though it often seems that way.  Having seen her on Spain…On the Road Again, it was clear to me that this woman was a foodie.  And well, if any fellow foodie says they are yummy, I am tempted to believe they may very well be!

Perhaps it is her philosophy about food, family and love that appeals to me, as it aligns with my own approach, but you can sense that she has a real passion for food and healthy food at that.  Although I am not cooking for children, cooking for my big guy can sometimes feel like I am navigating the picky habits of a child!!  So I appreciate some of the tips and tricks she shares on how to incorporate healthy meals in her family's repertoire.  Case in point - there is a recipe for Kale Chips and I was completely dubious as to how good they would actually be.  They are absolutely delish and definitely addictive! 

So if you had been holding off picking up a copy of My Father's Daughter, I highly recommend giving it a shot.

Enjoy!

P.S. I gather proper protocol when doing a review (official or not) is to disclose whether you are making any money off the review.  This is my personal review of GP's My Father's Daughter and I have not been compensated in any way.

What the Heck is “Mise En Place”? Efficient Techniques for the Kitchen

One of the first things we learned in cooking school was “mise en place" - literal translation means "putting things in their place".   The concept being that you have everything "in its place" prior to actually starting to cook.

 

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If you have ever noticed on cooking shows, they always have their ingredients, cooking tools and pans at the ready.  This approach will definitely help limit stressful situations in the kitchen.  Cooking is a skill best approached with some preparation.  A little preparation goes a long way to keeping everything orderly and calm.

Before I begin cooking, I always start with reviewing the entire recipe.  Seems obvious, but I have had my share of "oh no - I had to add that after?!".    By reading the instructions from beginning to end, I start out understanding the whole picture which then allows me to focus on the details.  It is no different than applying your make-up; you need to have an idea of the look you want to create before you can select the appropriate foundation, eye shadow, lip colour, etc. 

Similarly, in preparing a recipe, I want to understand:

1.       What will the final product be?

2.       What ingredients are required?

3.       What tools are required?

4.       What steps are involved?

5.       How long will it take me?

For example, if I am making a loaf of French bread, then I need to be sure I have flour, yeast (that has not expired) and salt on hand.  I will also need my stand mixer with the hook attachment (not required, but helps expedite the process).    

Once I have confirmed I have all the required ingredients and tools, now I need to focus on the steps I need to follow for each of these ingredients.  This allows me to gauge whether I have enough time to dedicate to the recipe. 

Since bread requires a couple of hours to double proof, by having read the recipe in advance, I can set out a game plan:  start the dough in the morning, allow it to rise while I am out getting groceries and then let it rise again while I am doing laundry.  Or it allows me to decide to make it another time!  Having read the recipe ahead of time I can confirm that I have all required ingredients (or make substitutions if required), validate whether I have sufficient time to commit to the recipe (especially if the recipe is time sensitive in nature) and ensure I have the appropriate tools to get the job done.  If I need to allow the butter to come to room temperature, I do not want to find this out when I am in the throes of making the cake.

If you are anything like me, you may get your desire to cook on the spur of the moment and there is nothing that deflates an urge like a roadblock.

Key steps for mise en place:

1.       Read through the entire recipe - ingredients, steps and tools.

2.       Preheat oven (if applicable).

3.       Prepare ingredients.  This means clean and cut any vegetables and herbs, measure out liquids and dry ingredients, bring any meat or dairy to room temperature, etc.

4.       Organize all equipment and tools required for the recipe.

Key tools for mise en place:

Prep Bowls - I was gifted this set at Christmas and I absolutely love them!  In two short months, I have already lost count of the number of times and uses I have relied on this set.

Cutting Board - A good cutting board is typically not inexpensive, but if you take good care of your board it will definitely be worth the investment.  I'm going on 10 years with mine and still appreciate the craftsmanship of the piece.  I gifted this one to my meat loving father.

Chef's & Pairing Knives - these are two of my essentials in the kitchen and are heavily relied on during mise en place.  Knives are such a personal thing - no one can really say what knife will be best for you.  A trip to a few stores to check out the selection and get a feel for which sits best in your hand is highly recommended.  My one guidance is to purchase a knife with a full tang - meaning that the metal is one continuous piece running the entire length of the handle.  Keep in mind that feel is more important than cost in this case.

Measuring Cups & Spoons - Still love my set after 8+ years :)

Peeler - been using one similar to this since I graduated from cooking school!