tag:blogger.com,1999:blog-48921375799861778902024-02-19T03:00:03.079-05:00LE PETIT OGREA RECIPE JOURNALErica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-4892137579986177890.post-37660099024498628572012-10-18T13:51:00.012-04:002020-12-30T14:01:41.093-05:00Spiced Hokkaido Pumpkin Soup<a href="http://www.flickr.com/photos/52940856@N07/8099762041/" title="pumkinsoup by le petit ogre, on Flickr"><img alt="pumkinsoup" height="" src="http://farm9.staticflickr.com/8330/8099762041_facd2a5ced.jpg" width="555" /></a><br />
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After living in Germany for almost four months now, I can tell you much has changed for my views about the food culture here. Actually, much has changed for my views of Germany in general. This is probably due to the fact that I now live in Berlin, and anyone who lives in or has visited Berlin would most likely agree, that this city, is in a class of its own.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/8100153015/" title="pumpkinsoup_berlin by le petit ogre, on Flickr"><img alt="pumpkinsoup_berlin" height="" src="http://farm9.staticflickr.com/8043/8100153015_a330aa4bbe.jpg" width="555" /></a><br />
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Firstly, I must clear the rumor of all Germans loving meat. This may seem true in the southern parts of Germany, but here in Berlin—Europe's vegetarian capital, it's not. You might not see as many vegetarian restaurants as you would in Toronto, but for Europe, Berlin is the most likely place for PETA to set up an European office.<br />
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Berlin is also the most likely place where you would see street art on the side of buildings, graffit on doors, abandoned buildings turned into clubs, musicians on the street, musicians in the subways, dogs off leashes walking by their owners, beers caps engraved into the ground, karaoke in the park, people eating döners at lunch, people eating döners at 2 in the morning, people eating burgers at Burgermeister when it's 3 in the morning and people drinking at 10 in the morning from the night before. It's a city where people eat, drink, party, create, design, innovate, love and live.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/8100137938/" title="pumpkinsoup_b by le petit ogre, on Flickr"><img alt="pumpkinsoup_b" height="" src="http://farm9.staticflickr.com/8469/8100137938_27387173bb.jpg" width="555" /></a><br />
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It's a city that still searches for it's identity, constantly changing and evolving, people moving in and people moving ou—well, I haven't met anyone moving out of Berlin, only people who intended to stay for a few months, which turned into a few years. But I suppose there is a reason for that, because as I settle into the city, I feel this mysterious attraction and longing to discover more. <br />
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You may love New York, but Berlin loves you.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/8100137606/" title="pumpkinsoup_b2 by le petit ogre, on Flickr"><img alt="pumpkinsoup_b2" height="" src="http://farm9.staticflickr.com/8055/8100137606_3e3a20763e.jpg" width="555" /></a><br />
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As for this pumpkin soup, which doesn't seem to be the actual topic of this post, it's pumpkin season and well, soup season, so get your hand blender ready and start making this delicious spiced Hokkaido pumpkin soup. And the benefit for using hokkaido pumpkins, you don't need to peel them, but you can scrap off the warty looking bits if it makes you feel any better.<br />
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Guten Appetit!<br />
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<a href="http://www.flickr.com/photos/52940856@N07/8099766830/" title="pumpkinsoup_ by le petit ogre, on Flickr"><img alt="pumpkinsoup_" height="" src="http://farm9.staticflickr.com/8047/8099766830_d8d15c238b.jpg" width="555" /></a><br />
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<div class="ingredients">
<b>Spiced Hokkaido Pumpkin Soup</b><br />
<i>Makes 6-8 servings (depending how hungry you are)</i><br />
<ul>
<li><b>1 average</b> sized Hokkaido pumpkin, deseeded and cut into chunks</li>
<li><b>2-3 smaller</b> potatoes, peeled and cut into chunks</li>
<li><b>1 medium</b> sized onion, chopped</li>
<li><b>2 cloves</b> of garlic, chopped</li>
<li><b>2 tsp</b> of curry powder</li>
<li><b>1 tsp</b> of ground coriander </li>
<li><b>1/2 tsp</b> of ground ginger</li>
<li><b>1/4 tsp</b> of ground cinnamon</li>
<li><b>6 cups</b> of chicken or vegetable stock</li>
<li>olive oil</li>
<li>salt and pepper</li>
<li>focaccia bread for croutons</li>
<li>crèam fraîche for garnish</li>
</ul>
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<div>
<a href="http://www.flickr.com/photos/52940856@N07/8099765436/" title="pumpkinsoup_d1 by le petit ogre, on Flickr"><img alt="pumpkinsoup_d1" height="333" src="http://farm9.staticflickr.com/8332/8099765436_c04c095f7d.jpg" width="500" /></a></div>
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<div class="preparation">
<div class="prepareTitle">PREPARATION</div>
<div class="step">
<div class="title">Step 1</div>
<div class="body">In a large saucepan, on medium heat, gently fry 3 tbsp of olive oil with the chopped onions until soft.</div>
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<div class="step">
<div class="title">Step 2</div>
<div class="body">
Add the pumpkin, potatoes, garlic and the four spices. Fry for about 10 minutes or until everything looks happy together.;
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<div class="step">
<div class="title">Step 3</div>
<div class="body">
Pour in the stock, you may not need it all, depending how thick you like your soup. Begin by just cover the top of pumpkin with the stock, you can add more later if you feel it is too thick. <a href="http://www.flickr.com/photos/52940856@N07/8099765330/" title="pumpkinsoup_d2 by le petit ogre, on Flickr"><img alt="pumpkinsoup_d2" height="333" src="http://farm9.staticflickr.com/8466/8099765330_2971f7e1c3.jpg" width="500" /></a>
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<div class="step">
<div class="title">Step 4</div>
<div class="body">
Cover and simmer until the pumpkin and potatoes are tender and soft, about 10-12 minutes
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<div class="step">
<div class="title">Step 5</div>
<div class="body">
Using a hand blender, puree the pumpkin and potatoes until smooth and creamy. Here is where you can add more stock if you like. Add salt and pepper to taste. <a href="http://www.flickr.com/photos/52940856@N07/8099765224/" title="pumpkinsoup_d3 by le petit ogre, on Flickr"><img alt="pumpkinsoup_d3" height="333" src="http://farm9.staticflickr.com/8194/8099765224_a0d9b32853.jpg" width="500" /></a>
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<div class="step">
<div class="title">Step 4</div>
<div class="body">
For the croutons, cut up chunks of focaccia bread and fry in a pan with a bit of olive oil.<a href="http://www.flickr.com/photos/52940856@N07/8099758447/" title="pumpkinsoup_d4 by le petit ogre, on Flickr"><img alt="pumpkinsoup_d4" height="333" src="http://farm9.staticflickr.com/8326/8099758447_960576f187.jpg" width="500" /></a>
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<div class="step">
<div class="title">Step 4</div>
<div class="body">
Ladle the soup into bowls and garnish with crèam fraîche and croutons.
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Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com9tag:blogger.com,1999:blog-4892137579986177890.post-50814340166853730682012-07-20T06:27:00.000-04:002012-07-20T06:27:13.430-04:00Nudelsalat (German Noodle Salad)<br />
<a href="http://www.flickr.com/photos/52940856@N07/7608637904/" title="noodleSalad2.jpg by le petit ogre, on Flickr"><img alt="noodleSalad2.jpg" height="" src="http://farm9.staticflickr.com/8147/7608637904_f11c361eca.jpg" width="555" /></a><br />
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After telling people I was moving to Germany, I was warned about German food.<br />
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"They don't have fresh fruits or vegetables"<br />
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"All they eat is meat"<br />
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"All they drink is beer"<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7608638122/" title="noodleSalad_1.jpg by le petit ogre, on Flickr"><img alt="noodleSalad_1.jpg" height="" src="http://farm9.staticflickr.com/8024/7608638122_234aa97e57.jpg" width="555" /></a>'<br />
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Now the third statement is the closes to the truth, however, the first, is far from it. In fact the first time I went into a German grocery store I was pleasantly surprised at how beautifully red the tomatoes were and how brightly colourful the fruits looked. And their basil (basilikum), is sold as a plant, you can't get it in those plastic containers, it's only sold as a plant. If that's not fresh, I'm not sure what is.<br />
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As for meat, well the German do love their meat. But that's not all they eat. They eat cheese too.<br />
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So just meat and cheese, that's what Germans eat, oh yah and pretzels. Meat, cheese and pretzels.<br />
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Okay, Germans are pretty easy to stereotype, but that's why I love them so much! However, after being in Germany for almost a month now, I've realized their dishes are not as simple as meat, cheese and pretzels. In fact many regions in Germany have their own dishes that they are known for. Since I've spent a lot of time in Stuttgart, visiting a good friend of mine, she's <span style="background-color: white;">acquainted me with all sorts of Schwaben dishes, including K</span><span style="background-color: white;">äse </span><span style="background-color: white;">Spätzle and the very versatile Maultaschen. Maultaschen is a stuffed pasta, similar to a ravioli, filled with ground bratwurst, eggs, spinach and parsley. It's a dish that can be served for breakfast, lunch or dinner, and even in a soup (Suppenmaultaschen). </span><br />
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<span style="background-color: white;">Although Germans and Canadians are quite different, we do have one thing in common, we both enjoy a good barbecue. I went to my first German barbecue in Stuttgart, actually just outside Stuttgart in a small village. The trek to the barbecue was pretty entertaining, drove through vineyards and orchards, and realized we were in the wrong village and had to go one village further. I wasn't complaining, it was a beautiful ride. And with us we brought Nudelsalat, a German noodle salad, the perfect combination for bratwurst and beer. It is probably the most addictive noodle salad I have ever had. </span><br />
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<span style="background-color: white;"><a href="http://www.flickr.com/photos/52940856@N07/7608638304/" title="noodleSalad_2.jpg by le petit ogre, on Flickr"><img alt="noodleSalad_2.jpg" height="" src="http://farm9.staticflickr.com/8428/7608638304_896182d47c.jpg" width="555" /></a></span><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7608638488/" title="noodleSalad_3.jpg by le petit ogre, on Flickr"><img alt="noodleSalad_3.jpg" height="" src="http://farm9.staticflickr.com/8150/7608638488_f70839789e.jpg" width="555" /></a><br />
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<span style="background-color: white;">One thing I have to mention is that we used THOMY Mayo for the noodle salad. This is probably my most favourite thing in Germany and the best mayo in the world. It's not like any other mayo, there is seriously some magical ingredient in there that I just can't describe to you. But if you must, use your regular mayo, it shall suffice. </span><br />
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<span style="background-color: white;">Enjoy!</span><br />
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<span style="background-color: white;"><b>Nudelsalat (Noodle Salad)</b></span><br />
<i>Makes a large bowl to bring to a BBQ</i><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7608639194/" title="noodleSalad_d3.jpg by le petit ogre, on Flickr"><img alt="noodleSalad_d3.jpg" height="" src="http://farm9.staticflickr.com/8154/7608639194_6b0a622a59.jpg" width="500" /></a><br />
<ul>
<li>670 g of pickles</li>
<li>300 g of sweet cooked corn kernels</li>
<li>350 ml of mayo</li>
<li>3 hard boiled eggs</li>
<li>500 g of pasta (I prefer using shell shaped pastas)</li>
<li>salt and pepper to taste</li>
</ul>
<div>
<ol>
<li>Bring a large pot of water to boil and add salt. Cook the pasta until al dente. Set aside. </li>
<li>Meanwhile, prepare the dressing. Grate all the pickles in a large bowl and add all the pickle juice from the jar. Pour in the corn and mayo. Mix ingredients together. <a href="http://www.flickr.com/photos/52940856@N07/7608638660/" title="noodleSalad_d.jpg by le petit ogre, on Flickr"><img alt="noodleSalad_d.jpg" height="333" src="http://farm8.staticflickr.com/7280/7608638660_f5525cf397.jpg" width="500" /></a><a href="http://www.flickr.com/photos/52940856@N07/7608638814/" title="noodleSalad_d1.jpg by le petit ogre, on Flickr"><img alt="noodleSalad_d1.jpg" height="333" src="http://farm9.staticflickr.com/8144/7608638814_6a6b17a983.jpg" width="500" /></a></li>
<li>Shell the hard boiled eggs and chop into small pieces. Add into pickle corn mixture. <a href="http://www.flickr.com/photos/52940856@N07/7608638996/" title="noodleSalad_d2.jpg by le petit ogre, on Flickr"><img alt="noodleSalad_d2.jpg" height="350" src="http://farm9.staticflickr.com/8164/7608638996_4e2aaf98a7.jpg" width="500" /></a></li>
<li>Combine the dressing with the cook pasta. The excess juice will thicken. </li>
</ol>
<div>
*Serve this salad the day of. Although the dressing may taste even better the next day, the noodles become soggy... and well, no one likes soggy noodles. </div>
</div>
<div>
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<div>
*Sorry for the metric measurements, (I'm in Europe now baby) but I used all the ingredients in the picture above (except I only used 2/3 of a full jar of mayo). If you add more or less of something, it will still schmeckt gut (taste good)!<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7608637726/" title="noodleSalad.jpg by le petit ogre, on Flickr"><img alt="noodleSalad.jpg" height="" src="http://farm8.staticflickr.com/7247/7608637726_3ee708bba6.jpg" width="555" /></a></div>
Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com4tag:blogger.com,1999:blog-4892137579986177890.post-32374481293862805602012-06-26T17:24:00.000-04:002012-06-27T04:32:45.986-04:00Paris<br />
<a href="http://www.flickr.com/photos/52940856@N07/7449447512/" title="paris2.jpg by le petit ogre, on Flickr"><img alt="paris2.jpg" height="" src="http://farm8.staticflickr.com/7264/7449447512_7004a8e7b8.jpg" width="555" /></a><br />
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How do I describe Paris? One word. Beautiful.<br />
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I'm not exaggerating. Every, single, thing, in Paris, is simply beautiful. It's almost eerie because you think, okay, when am I going to see real life, when am I going to see a building without cute flowers on the window sill, or someone who is wearing sweats or "lululemons". Not saying I enjoy seeing people in sweats, but there definitely is something about the French... or Parisians, and the way they present themselves. It's quite wonderful actually.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7449443226/" title="paris.jpg by le petit ogre, on Flickr"><img alt="paris.jpg" height="" src="http://farm9.staticflickr.com/8009/7449443226_245a8c7466.jpg" width="555" /></a><br />
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Being in Paris for a week I could only do so much. Go to the Louvre, snap a picture of the Mona Lisa, head to Champs-Élysées, snap a picture of the Arc de Triomphe, climb the hill to Sacr<span style="background-color: white;">é-Cœur and pretend to be Am</span><span style="background-color: white;">élie for a day. Yes, I was a complete tourist, but it had to be done. </span><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7449586918/" title="monalisa.jpg by le petit ogre, on Flickr"><img alt="monalisa.jpg" height="" src="http://farm9.staticflickr.com/8001/7449586918_df438f5b12.jpg" width="555" /></a><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">But these pictures are never really the moments you remember when you visit a city. At least for me, it's being able to experience the city like a local, the everyday life, where they eat, where they have fun, and luckly for me I had my very own Parisans to show me around. </span><br />
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I can't remember all places we ate at or the types of wine we drank. <a href="http://www.davidlebovitz.com/">David Lebovitz</a> can tell you all the specifics, which restaurant to go to, which type of cheese to buy. I'm just going to tell you what to do... in general. And it doesn't consist of going to Caf<span style="background-color: white;">é de Flore and spending 15€ on a gin and tonic. </span><br />
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<span style="background-color: white;"><a href="http://www.flickr.com/photos/52940856@N07/7449438238/" title="cafedeflore.jpg by le petit ogre, on Flickr"><img alt="cafedeflore.jpg" height="" src="http://farm9.staticflickr.com/8144/7449438238_ce186158da.jpg" width="555" /></a></span><br />
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First things first. Get a croissant. But don't get it at the metro station. This may seem like an obvious thing but I made the mistake of thinking all croissant in Paris would be amazing. Nope, I was wrong. My friend lives in the 10th district and there was a boulanger patissier (pastry shop) close to his flat where I would go every morning and get one. You don't have to go all the way to this district just to get a croissant, but it also wouldn't hurt to explore a little.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7449399568/" title="IMG_2290.JPG by le petit ogre, on Flickr"><img alt="IMG_2290.JPG" height="375" src="http://farm8.staticflickr.com/7118/7449399568_b757f51f88.jpg" width="555" /></a><br />
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Find a local cheese shop and buy some cheese. Since Lebovitz often talks about cheese I thought I should find a shop he <a href="http://www.davidlebovitz.com/2012/04/fromagerie-pascal-beillevaire-french-cheese-shop-paris/#more-9046">suggested</a>. So I headed to Pascal Beillevaire, the one he recommended, but accidentally walked into another shop thinking it was the right one. I asked the owner if I was at the Pascal Beillevaire, he shyly laughed, as if I gave him a compliment and said, "Oh, no it is farther down the street, pass the church". Then a lady waiting behind me said the cheese shop I was in is just as good and not as expenive. The owner of the shop was so nice and humble and cute, that I ended up buying cheese from him too. In fact, I bought more cheese at his shop (Fromagerie Beaufils) than at Pascal Beillevaire. Plus I had to compare their Compt<span style="background-color: white;">é. </span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><a href="http://www.flickr.com/photos/52940856@N07/7449406578/" title="IMG_2332.JPG by le petit ogre, on Flickr"><img alt="IMG_2332.JPG" height="375" src="http://farm9.staticflickr.com/8154/7449406578_6d40a1eed3.jpg" width="555" /></a></span><br />
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<span style="background-color: white;">Fromagerie Beaufils: </span>118, rue de Belleville (20th) - 75020 Paris<br />
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<span style="background-color: white;">Pascal Beillevaire: 140, rue de Belleville (20th)</span></div>
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<span style="background-color: white;">Next, buy a baguette and walk down the street with it. Even if you don't like bread, which I'm not sure is possible, do it anyway. You will feel so French. I'm not kidding when I say French people actually walk down the streets with baguettes in their hands. It is so French and you will feel so French. And of course, the cheese in your other hand, will even make you smell French.</span><br />
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Hopefully after a few days you have made some French friends and they have invited you to watch football with them. Instead of bringing nachos or wings, bring saucisson and gateaux aperitifs, especially Chipster or TUC crackers.<br />
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For dinner, find a cute little crêperie restaurant and have a savoury cr<span style="background-color: white;">êpe (</span><span style="background-color: white;">la galette) with apple cider. For dessert, the crème brûlée is calling your name.</span><br />
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<span style="background-color: white;"><a href="http://www.flickr.com/photos/52940856@N07/7449439296/" title="crepes.jpg by le petit ogre, on Flickr"><img alt="crepes.jpg" height="" src="http://farm9.staticflickr.com/8144/7449439296_9242160333.jpg" width="555" /></a></span><br />
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<span style="background-color: white;">(This guy looked so French, I just had to take a picture.)</span></div>
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">And if your still hungry at 3 in the morning, a </span><span style="background-color: white;">crêpe bolognaise</span><span style="background-color: white;"> will do. </span><br />
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<span style="background-color: white;"><a href="http://www.flickr.com/photos/52940856@N07/7449428102/" title="IMG_2485.JPG by le petit ogre, on Flickr"><img alt="IMG_2485.JPG" height="" src="http://farm9.staticflickr.com/8015/7449428102_8d74672602.jpg" width="555" /></a></span><br />
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<span style="background-color: white;">Finally, the one thing you must do while in Paris, have a Parisian picnic along la Seine. Bring a few bottles of ros</span><span style="background-color: white;">é, or white or red, whatever you like. D</span><span style="background-color: white;">rink and eat all night, watch people in the tour boats pass by, listen to the laughter and music that goes on in the background. And don't hesitate to talk to a guy that walks by asking for cigarettes, you may learn a thing or two from Paul. </span><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7449425872/" title="IMG_2377.JPG by le petit ogre, on Flickr"><img alt="IMG_2377.JPG" height="" src="http://farm8.staticflickr.com/7267/7449425872_fdcbf763d9.jpg" width="555" /></a>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com4tag:blogger.com,1999:blog-4892137579986177890.post-6753162880357108362012-06-10T19:45:00.001-04:002012-07-19T11:45:04.330-04:00Strawberry Shortcake<br />
<a href="http://www.flickr.com/photos/52940856@N07/7340255570/" title="strawberryshortcake.jpg by le petit ogre, on Flickr"><img alt="strawberryshortcake.jpg" height="" src="http://farm8.staticflickr.com/7218/7340255570_268713162b.jpg" width="550" /></a><br />
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It's happening.<br />
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Le Petit Ogre is heading to Paris, to eat all the croissants, pains au chocolats, macarons et éclairs au chocolat in the city. Everything I adore will be at my finger tips. Pastries, cheese, wine, fashion, art... love. All this, in one city. It must be one magical city. It must be.<br />
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What else could have inspired Hemingway's honest style of writing, or Monet's beautiful brush strokes, or even Remy's ability to create a ratatouille so delicious, it brings nostalgic memories. I mean New York was just like the movies, it was just like Sinatra, Jay-Z and Alicia describe it. So hopefully Paris will be the same...<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7340255998/" title="strawberryshortcake2.jpg by le petit ogre, on Flickr"><img alt="strawberryshortcake2.jpg" height="" src="http://farm9.staticflickr.com/8153/7340255998_21286c4861.jpg" width="550" /></a><br />
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Now as much as I would love to celebrate the news by attempting to make croissants, I came across this irresistible strawberry shortcake recipe that I just had to try. What intrigued me about the recipe was the use of hard-cooked yolk for the biscuit dough. Unlike raw yolk, hard-cooked yolk doesn't absorb into the dough and instead floats freely with the flour. This creates a delicate, crumbly texture when baked and is simply delightful to eat.<br />
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Enjoy!<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7340256142/" title="strawberryshortcake3.jpg by le petit ogre, on Flickr"><img alt="strawberryshortcake3.jpg" height="" src="http://farm8.staticflickr.com/7236/7340256142_85fe1ab244.jpg" width="550" /></a><br />
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<b>Strawberry Shortcake</b><br />
<i>Makes 6 shortcakes (and 2 not so big ones...)</i><br />
<ul>
<li>2 cups of flour</li>
<li>1/4 cup plus 1 tbsp sugar</li>
<li>1 tbsp plus 1/2 tsp tsp baking powder</li>
<li>6 tbsp unsalted butter, chilled and cut into small pieces</li>
<li>2 hard boiled egg yolks, pushed through a small mesh sieve</li>
<li>3/4 cup heavy cream, chilled</li>
<li>2 tbsp of unsalted butter, melted</li>
<li>2 1/2 pints of fresh strawberries, washed, hulled and halved</li>
<li>1 tbsp of sugar (for strawberries)</li>
</ul>
whipping cream<br />
<ul>
<li>2 tbsp sugar</li>
<li>1 cup heavy cream</li>
</ul>
<div>
<ol>
<li>Sift together the flour, 1/4 cup of the sugar, and the baking powder into a bowl. Add the chilled butter pieces and work the butter into the flour mix with a pastry cutter or fork until you reach the consistency of course crumbs. Add the sieved hard-boiled egg yolks and the cream; gently mix until the dough just come together. <a href="http://www.flickr.com/photos/52940856@N07/7340255806/" title="strawberryshortcake1.jpg by le petit ogre, on Flickr"><img alt="strawberryshortcake1.jpg" height="" src="http://farm9.staticflickr.com/8156/7340255806_8b20e244aa.jpg" width="550" /></a></li>
<li>Turn the dough onto a lightly floured board and gently kneed to make a smooth dough. Roll out the dough to make a 3/4 inch to 1 inch thick round. using a lightly floured 2 1/2 inch-round cookie cutter, cut out 6 shortcakes or until all the dough is used. Brush the tops with the melted butter and sprinkle with the reserved tbsp of sugar. Place the shortcake on a plate lined with waxed paper or plastic wrap and refrigerate for an hour. <a href="http://www.flickr.com/photos/52940856@N07/7340256306/" title="strawberryshortcake4.jpg by le petit ogre, on Flickr"><img alt="strawberryshortcake4.jpg" height="" src="http://farm8.staticflickr.com/7086/7340256306_41a998c046.jpg" width="550" /></a></li>
<li>Preheat the oven to <span style="color: #252525; line-height: 20px; text-align: left;"><span style="font-family: Times, 'Times New Roman', serif;">350ºF</span></span>. Transfer the chilled shortcakes to a parchment-lined baking sheet. Bake on the center rack of the oven for 12-15 minutes, until golden and firm to the touch. Remove from the oven and let cool slightly. </li>
<li>While the shortcakes cool, prepare the fruit filling and whipped cream. Place strawberries in a bowl and add the sugar. Gently stir and set aside. </li>
<li>Whip the cream and sugar together in a medium bowl until the cream begins to thicken. </li>
<li>Using a serrated knife, cut the shortcakes in half lengthwise. Place the bottom halves on 6 plates and generously spoon the macerated fruit and juices over them. Top with a heaping dollop of the whipped cream. Top with the top halves of the shortcake. </li>
</ol>
<div>
Recipe from <a href="http://food52.com/recipes/17661_james_beards_strawberry_shortcakes">James Beard</a> at Food52.com</div>
</div>
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<br />Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com0tag:blogger.com,1999:blog-4892137579986177890.post-16293353224640347482012-05-23T14:13:00.000-04:002012-05-23T14:56:21.644-04:00Toronto, I love you.<br />
<a href="http://www.flickr.com/photos/52940856@N07/7254049886/" title="IMG_1205.JPG by le petit ogre, on Flickr"><img alt="IMG_1205.JPG" height="" src="http://farm9.staticflickr.com/8151/7254049886_23f1aed88f.jpg" width="550" /></a><br />
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This post is dedicated to Toronto.<br />
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This post is dedicated to all the amazing food and memorable experiences you can find in the city.<br />
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I really don't know where to start. I have a great fondness for Toronto. I've been here for fours years and still feel like there is much to explore.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7254052774/" title="IMG_1788.JPG by le petit ogre, on Flickr"><img alt="IMG_1788.JPG" height="" src="http://farm8.staticflickr.com/7098/7254052774_4e0403f4bd.jpg" width="550" /></a><br />
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I've also been very fortunate to live in one of the best neighbourhoods in the city. When you live at College and Ossington, or Dundas and Ossington... pretty much anywhere near Ossington you have an entire street to explore. It's filled with the best restaurants in the city, gold mine vintage shops, an abundance of bars and endless coffee shops.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7254048408/" title="IMG_1111.JPG by le petit ogre, on Flickr"><img alt="IMG_1111.JPG" height="" src="http://farm8.staticflickr.com/7088/7254048408_552285e2db.jpg" width="550" /></a><br />
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These are a few of my favourite places in Toronto, all walking distance from my house. I'll start with the closes to my house, because they are impossible to put in any order.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7252866784/" style="margin-left: 1em; margin-right: 1em; text-align: center;" title="IMG_1848.JPG by le petit ogre, on Flickr"><img alt="IMG_1848.JPG" height="" src="http://farm8.staticflickr.com/7080/7252866784_0d3694cea9.jpg" width="550" /></a><br />
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<b><a href="http://www.litespressobar.com/">Lit Espresso Bar</a></b> is my go to coffee shop when I need to get out of the house and focus. Rich espresso and delicate scones are just a few minutes from my home. I also love their loose leaf teas, which they serve in a beautiful Bodum double wall glass cup.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7252866076/" style="margin-left: 1em; margin-right: 1em; text-align: center;" title="latte.jpg by le petit ogre, on Flickr"><img alt="latte.jpg" height="" src="http://farm8.staticflickr.com/7072/7252866076_9fceaca784.jpg" width="555" /></a><br />
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What's wonderful about Lit, is that you never feel you've over done your stay, making it a great place for studying. I'm sure they don't want to be known for that, but it's kind of what their coffee shop has turned into. Also, if you're into silent movies (Charlie Chaplin's Modern Times, one of my favourites) they have them projected on the back wall of the coffee shop.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7252867600/" style="margin-left: 1em; margin-right: 1em; text-align: center;" title="IMG_1849.JPG by le petit ogre, on Flickr"><img alt="IMG_1849.JPG" height="" src="http://farm9.staticflickr.com/8144/7252867600_1cb214f427.jpg" width="550" /></a><br />
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Next on the list is <b><a href="http://pizzerialibretto.com/">Pizzeria Libretto</a></b>. Known for the best pizza in Toronto. And it is.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7253457112/" title="pizzalibretosign.jpg by le petit ogre, on Flickr"><img alt="pizzalibretosign.jpg" height="" src="http://farm9.staticflickr.com/8159/7253457112_c5ec3d7522.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7252865874/" title="IMG_1853.JPG by le petit ogre, on Flickr"><img alt="IMG_1853.JPG" height="" src="http://farm8.staticflickr.com/7218/7252865874_4cdbc65d6b.jpg" width="550" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7254052174/" title="IMG_1605.JPG by le petit ogre, on Flickr"><img alt="IMG_1605.JPG" height="" src="http://farm9.staticflickr.com/8141/7254052174_8b23b2dca7.jpg" width="550" /></a><br />
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Of course if you don't like soft, chewy Neapolitan style pizza made with fresh, simple ingredients, baked at 900 degrees in a wood burning oven creating a charred, blistered crust, then this probably isn't your thing.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7252853178/" title="IMG_1629.JPG by le petit ogre, on Flickr"><img alt="IMG_1629.JPG" height="" src="http://farm8.staticflickr.com/7222/7252853178_56cd30e111.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7253253358/" title="pizza2.jpg by le petit ogre, on Flickr"><img alt="pizza2.jpg" height="" src="http://farm9.staticflickr.com/8160/7253253358_a062ae1eb4.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7253253026/" title="pizza1.jpg by le petit ogre, on Flickr"><img alt="pizza1.jpg" height="" src="http://farm9.staticflickr.com/8024/7253253026_f22b25fa5c.jpg" width="555" /></a><br />
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But if it is, then you seriously need to go there and try some of the best pizza you can get outside of Italy. And it's not just the pizza that makes this restaurant. All the food there is made with hight quality ingredients, San Marzano tomatoes imported from Italy, Fiore di Latte Mozzerella made from fresh milk and local ingredients whenever possible.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7252847994/" title="IMG_1626.JPG by le petit ogre, on Flickr"><img alt="IMG_1626.JPG" height="" src="http://farm8.staticflickr.com/7083/7252847994_4189aec56c.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7252850094/" title="IMG_1627.JPG by le petit ogre, on Flickr"><img alt="IMG_1627.JPG" height="" src="http://farm8.staticflickr.com/7095/7252850094_bdbcfaea31.jpg" width="555" /></a><br />
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Now after dinner you may be too full to move and decide to head home so you can recline yourself in a position which will allow you to comfortably digest your food... or you may be feelin' so groovy from the meal that you want to stay out a grab a drink elsewhere.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7253311506/" title="pizzalibreto_dessert.jpg by le petit ogre, on Flickr"><img alt="pizzalibreto_dessert.jpg" height="" src="http://farm8.staticflickr.com/7090/7253311506_7ce235b228.jpg" width="555" /></a><br />
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I suggest the <b><a href="http://www.thedakotatavern.com/">Dakota Tavern</a>.</b> A classic western saloon located in a basement at Dundas and Ossington.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7253974054/" title="stage.jpg by le petit ogre, on Flickr"><img alt="stage.jpg" height="" src="http://farm8.staticflickr.com/7232/7253974054_1322d1afed.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7253965476/" title="dakotaontap.jpg by le petit ogre, on Flickr"><img alt="dakotaontap.jpg" height="" src="http://farm8.staticflickr.com/7102/7253965476_a592096064.jpg" width="555" /></a><br />
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If you're wondering who hangs out at the Dakota, well, I couldn't pin point one type of crowd for you. What I can tell you, is that everyone is there listening to some of the best live music in Toronto. They have a variety of different bands that come and play. Rock, country, bluegrass and cover bands that can get the entire bar dancing and singing along.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7253963644/" title="hotrock.jpg by le petit ogre, on Flickr"><img alt="hotrock.jpg" height="" src="http://farm8.staticflickr.com/7223/7253963644_7f3528a08b.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7254114916/" title="dakotagirls.jpg by le petit ogre, on Flickr"><img alt="dakotagirls.jpg" height="" src="http://farm8.staticflickr.com/7076/7254114916_9ff490a892.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7253928228/" title="photo 5.JPG by le petit ogre, on Flickr"><img alt="photo 5.JPG" height="" src="http://farm8.staticflickr.com/7222/7253928228_52cdd0a6b3.jpg" width="550" /></a><br />
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The great thing about the Dakota is you don't have to wait for the weekend for a good time. Sundays from 11 am to 3 pm they're open for their Bluegrass Brunch where it's an all you can breakfast for $12. The best times I've been there are during the middle of the week, where I was lucky enough to see Dwayne Gretzky or Hot Rock, both fantastic cover bands. One particular time when Hot Rock (made up of The Beauties, Flash Lightnin' and Samantha Martin) were playing, Ron Sexsmith decided to join them on stage. Those are the moments when I really think, I love this city.<br />
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Here's a Wednesday night with Hot Rock. Sorry for the shakiness of the video, I was trying really hard not to dance...<br />
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Another bar that brings "I love this city" moments is the <a href="http://www.yelp.ca/biz/communists-daughter-toronto" style="font-weight: bold;">Communist Daughter</a>.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7256238106/" title="communistdaughter.jpg by le petit ogre, on Flickr"><img alt="communistdaughter.jpg" height="" src="http://farm9.staticflickr.com/8141/7256238106_3c722f5344.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7256236264/" title="IMG_1845.JPG by le petit ogre, on Flickr"><img alt="IMG_1845.JPG" height="" src="http://farm8.staticflickr.com/7216/7256236264_0aec7304e2.jpg" width="555" /></a><br />
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The tiny bar on Dundas doesn't look like much from the outside. In fact, you might even mistake it for a convient store as a great big yellow sign that says Nazar<span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 18px; text-align: left;">é</span> Snack Bar hangs above the window. The real sign hangs beneath. A small chalkboard, with the words The Communist Daughter written on it. It really is the perfect sign for the humble bar.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7256233194/" title="IMG_1844.JPG by le petit ogre, on Flickr"><img alt="IMG_1844.JPG" height="" src="http://farm8.staticflickr.com/7073/7256233194_451a49a302.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7256230956/" title="IMG_1843.JPG by le petit ogre, on Flickr"><img alt="IMG_1843.JPG" height="" src="http://farm8.staticflickr.com/7090/7256230956_92ab71d984.jpg" width="555" /></a><br />
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Saturday afternoons from 4-7 is a must attend. On this day, at this time, you will catch <a href="http://www.myspace.com/michaellouisjohnson">Michael Louis Johnson and the Red Rhythm</a> band playing live jazz music in a close and intimate setting. Its best to arrive 15 minutes earlier or you may find yourself standing behind the bar with Michael himself. During these 3 hours, the real world seems to disappear and you're transcended into a time where the only things that really matter are love, music and beer.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7256227268/" title="IMG_1841.JPG by le petit ogre, on Flickr"><img alt="IMG_1841.JPG" height="" src="http://farm8.staticflickr.com/7229/7256227268_b1a2a84c1f.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7256224820/" title="IMG_1840.JPG by le petit ogre, on Flickr"><img alt="IMG_1840.JPG" height="" src="http://farm8.staticflickr.com/7086/7256224820_062f5893e5.jpg" width="555" /></a><br />
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The last place on my list, is the last place I end up on Friday or Saturday night. <a href="http://www.poutini.com/"><b>Poutini's House of Poutine</b> </a>on Queen Street. It is a must after you've been singing karaoke all night at the <a href="http://www.gladstonehotel.com/hotel">Gladstone</a> or dancing up a storm at <a href="http://theossington.com/">The Ossington</a>. This place is always a bit of a blur for me. First of all, it's 2 in the morning and I've had a few drinks. Second, the place is always packed at this time and thirdly my memoires come from my pictures, which literally are blurry.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7256310362/" title="IMG_1932.JPG by le petit ogre, on Flickr"><img alt="IMG_1932.JPG" height="" src="http://farm8.staticflickr.com/7236/7256310362_292d5cd398.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7256309638/" title="IMG_1931.JPG by le petit ogre, on Flickr"><img alt="IMG_1931.JPG" height="" src="http://farm8.staticflickr.com/7221/7256309638_ed430222a2.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7256313780/" title="IMG_1077.JPG by le petit ogre, on Flickr"><img alt="IMG_1077.JPG" height="" src="http://farm8.staticflickr.com/7086/7256313780_6726b9a35d.jpg" width="555" /></a><br />
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Don't get me wrong. I've been to Poutini's during the day. I've experienced it in a clear state of mind. And it is just as good. Hand-cut fries, fresh cheese curds from Ontario, topped with an in-house gravy sauce which was made by roasting bones and fresh vegetables for at least 8 hours and then seasoned and thickened to perfection. For the weaker ones, the also provide vegetarian gravy and cheese curds that are vegan/gluten-free/soy-free/nut-free/taste-free (ha! just kidding, I've never tried them).<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7256319708/" title="IMG_1089.JPG by le petit ogre, on Flickr"><img alt="IMG_1089.JPG" height="" src="http://farm8.staticflickr.com/7217/7256319708_f62f4cabc0.jpg" width="555" /></a><br />
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<a href="http://www.flickr.com/photos/52940856@N07/7256308922/" title="IMG_1930.JPG by le petit ogre, on Flickr"><img alt="IMG_1930.JPG" height="" src="http://farm9.staticflickr.com/8158/7256308922_b775eb614e.jpg" width="555" /></a><br />
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These are just a few of my favourite places.<br />
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I can only fit so much information in one post.<br />
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I hope this inspires you to explore the streets of Toronto, and hopefully, your own neighbourhood too.<br />
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<a href="http://www.flickr.com/photos/52940856@N07/7256311168/" title="IMG_1933.JPG by le petit ogre, on Flickr"><img alt="IMG_1933.JPG" height="" src="http://farm8.staticflickr.com/7220/7256311168_bd939a5630.jpg" width="555" /></a>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com2tag:blogger.com,1999:blog-4892137579986177890.post-12013775272143651492012-04-01T19:49:00.016-04:002012-04-02T00:31:27.464-04:00Cinnamon Sugar Doughnuts<div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6891441662/" title="doughnut.jpg by le petit ogre, on Flickr"><img src="http://farm7.staticflickr.com/6113/6891441662_3c683d4f11.jpg" width="400" height="" alt="doughnut.jpg" /></a></div><div><br /></div><span><span style="font-size: 100%;">I don't know why I avoid admitting how much I love doughnuts. </span></span><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; font-style: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; ">It's nothing to do with how unhealthy they are, but it's more of a "cool" factor. I'm talkin' food trends here. Yup, food trends. Just like <i>fashun</i> trends. </div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; ">So what could possibly be considered a trendy food?</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; ">Well there's macarons, red-velvet cakes, pavlovas, cupcakes, pain au chocolat, cake pops, using only the <a href="http://www.amazon.ca/gp/product/B000GUOA8W/ref=s9_simh_gw_p79_d7_g79_i1?pf_rd_m=A3DWYIK6Y9EEQB&pf_rd_s=center-4&pf_rd_r=11MQBB2H0N8SVNFC4JRD&pf_rd_t=101&pf_rd_p=463383551&pf_rd_i=915398"><span>best cocoa powder</span></a>, gluten-free vegan apple pie...(I never said trendy foods had to taste good) and <a href="http://sweetapolita.com/2011/04/rainbow-doodle-birthday-cake/"><span>rainbow doodle birthday cakes</span></a>.</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><a href="http://www.flickr.com/photos/52940856@N07/6891536612/" title="doughnut2.jpg by le petit ogre, on Flickr"><img src="http://farm7.staticflickr.com/6060/6891536612_6c0b514698.jpg" width="555" height="" alt="doughnut2.jpg" /></a></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; ">Doughnuts.... ehh, not so trendy.</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; ">Maybe it's because you can buy doughnuts at dodgy coffee shops and 24/7 convenience stores, and maybe it's their strong association with Homer Simpson. Not to dis Homer, love the guy, but I wouldn't call him a trend setter. </div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; ">So here I am posting about something that isn't trendy. And, I'm not even posting about the trendier doughnut (made with yeast) but the cake doughnut, which uses baking soda as the rising ingredient. However, I promise I will post about the yeasty doughnut in the future.</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; ">As for cutting the dough, you don't need fancy doughnut cutters to make the doughnut shape. If you enjoy drinking as much as I do, then you should have a shot glass and that will do just fine. So I hope you give these doughnuts a try, I know I haven't promoted them very well, but you will love them. Crispy on the outside and dense and chewy on the inside. They're best eaten the day off but they will last in an air-tight container for a few days. </div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><img src="http://farm7.staticflickr.com/6100/6891494528_c72f442c04.jpg" width="500" height="" alt="IMG_1197.JPG" style="color: rgb(0, 0, 238); " /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; ">My doughnut bike bell. *Brrinng bring!* on Instagram @lepetitogre</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; ">Enjoy!</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; "><b>Cinnamon Sugar Doughnuts</b></div><div><ul><li><span>2 1/2 tbsp butter</span></li><li><span>1 cup of sugar</span></li><li><span>3 eggs</span></li><li><span>3 1/2 cups of flour</span></li><li><span>4 tsp baking powder</span></li><li><span>1/2 tsp of nutmeg</span></li><li><span>1 tsp of salt</span></li><li><span>1/2 tsp of cinnamon</span></li><li><span>1 cup of whole milk</span></li></ul><div><span>Coating:</span></div><div><ul><li><span>1 cup of sugar</span></li><li><span>1 1/2 tbsp of cinnamon</span></li></ul></div><div><ol><li><span>Cream butter and half of sugar. Beat remaining sugar with eggs until very light, combine with butter mixture. Set aside.</span></li><li><span>In a bowl whisk flour, baking powder, nutmeg, salt and cinnamon. Add the dry ingredients into the cream mixture alternatively with the milk. </span></li><li><span>Mix the ingredients together with a wooden spoon until it's too difficult to mix. At that point turn the dough out onto a light floured surface. Knead the dough until it comes together, add enough flour to the mixture so the dough holds, but is still slightly sticky. I added a little over a cup of flour. <span class="Apple-tab-span" style="white-space:pre"> </span></span><a href="http://www.flickr.com/photos/52940856@N07/6891447488/" title="doughnut3.jpg by le petit ogre, on Flickr"><img src="http://farm7.staticflickr.com/6234/6891447488_a98a9406a8.jpg" width="500" height="" alt="doughnut3.jpg" /></a></li><li><span>Roll out the dough to 1/4 inch think, add more flour if it gets too sticky once rolled out. </span></li><li><span>Using a doughnut cutter (or a wide glass cup) cut out doughnut shapes and let the shapes sit for a few minutes before frying. Also keep the doughnut holes as they make perfect bite size pieces. </span><a href="http://www.flickr.com/photos/52940856@N07/6891451472/" title="doughnut4.jpg by le petit ogre, on Flickr"><img src="http://farm7.staticflickr.com/6051/6891451472_b77d7e4fcb.jpg" width="500" height="" alt="doughnut4.jpg" /></a> </li><li><span>Meanwhile heat up 2 1/2 inches of oil in a deep heavy pot to 375 F. Place doughnuts into hot oil carefully and flip once you see the bottom has turned a light brown. Approximately 1 minute for each side. </span><a href="http://www.flickr.com/photos/52940856@N07/6891454626/" title="doughnuts5.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7123/6891454626_cefb723147.jpg" width="500" height="" alt="doughnuts5.jpg" /></a></li><li><span>Transfer to paper towel to drain and then toss the doughnuts in the cinnamon sugar mixture.<span class="Apple-tab-span" style="white-space:pre"> </span></span><a href="http://www.flickr.com/photos/52940856@N07/6891441490/" title="IMG_1291.JPG by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7234/6891441490_6146330d46.jpg" width="500" height="" alt="IMG_1291.JPG" /></a></li></ol><div>Recipe from Grandma Stevely</div></div></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com0tag:blogger.com,1999:blog-4892137579986177890.post-3138411833290607112012-03-23T19:37:00.012-04:002012-03-24T12:41:27.682-04:00College Falafel<div><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><a href="http://www.flickr.com/photos/52940856@N07/6864110980/" title="front.jpg by le petit ogre, on Flickr" style="line-height: normal; text-align: left; "><img src="http://farm8.staticflickr.com/7243/6864110980_a83d35448b.jpg" width="555" height="" alt="front.jpg" /></a></span></div><div><span><br /></span></div><span><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Tell me it isn't so. </span><br style="color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br /></span></span><div><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Have I seriously not posted anything in over a month?!</span></div><div><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br /></span></div><div><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">Sad times they are. I had no recipes to blog about, no cookies to take pictures of. This past month, I haven't had the time to cook or bake. It was The Food Collective's fault (the title of my thesis project). But I presented it to a panel of judges on Wednesday, so now I'm free!</span></div><div><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><br /></span></div><div><span style="color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> "A crowdsourcing site that harnesses the collective creativity of a crowd through an open-call format". <-- Totally memorized my presentation.</span></div><div><span style="background-color: rgb(255, 255, 255); color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; "><br /></span></div><div><span style="background-color: rgb(255, 255, 255); color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; ">So if I haven't had time to cook or bake, then what have I been eating you ask? </span></div><div><span style="background-color: rgb(255, 255, 255); color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; "><br /></span></div><div><span style="background-color: rgb(255, 255, 255); color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; ">Well a lot of coffee, a lot of donuts, and a lot of College Falafel. </span></div><div><span style="background-color: rgb(255, 255, 255); color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; "><br /></span></div><div><span style="background-color: rgb(255, 255, 255); color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; "><a href="http://www.flickr.com/photos/52940856@N07/6864111360/" title="chicken.jpg by le petit ogre, on Flickr" style="line-height: normal; text-align: left; "><img src="http://farm8.staticflickr.com/7187/6864111360_26fd1bb854.jpg" width="555" height="" alt="chicken.jpg" /></a></span></div><div><br /></div><div><span><span style="background-color: rgb(255, 255, 255); line-height: 18px; text-align: -webkit-auto; color: rgb(51, 51, 51); ">Yes College Falafel. Only the best falafel and chicken shawarma in Toronto. And lucky for me, it's a 2 minute walk from my place. Not to mention it's owned by the </span><span style="background-color: rgb(255, 255, 255); text-align: -webkit-auto; "><span><span style="line-height: 18px;">nicest and sweetest couple in town. They make the neighbourhood feel like a neighbourhood, they get to know you on a personal level, it's a rare thing in a big city. </span></span></span></span></div><div><span style="background-color: rgb(255, 255, 255); text-align: -webkit-auto; "><span><span style="line-height: 18px;"><br /></span></span></span></div><div><span style="background-color: rgb(255, 255, 255); text-align: -webkit-auto; "><span><span style="line-height: 18px;"><a href="http://www.flickr.com/photos/52940856@N07/7010226405/" title="freshveggies.jpg by le petit ogre, on Flickr" style="line-height: normal; text-align: left; "><img src="http://farm8.staticflickr.com/7238/7010226405_fb0ffb1a89.jpg" width="555" height="" alt="freshveggies.jpg" /></a></span></span></span></div><div><span style="background-color: rgb(255, 255, 255); text-align: -webkit-auto; "><span><br /></span></span></div><div style="text-align: -webkit-auto;"><span><span style="line-height: 18px;">Quite often I've talked about love and food and how the are in need of each other. And both, Bardhyl and Oljana have a lot of love to give. Everything they make is from scratch. There is an attention to detail at this place. They understand that fresh vegetables, simple ingredients, and a whole lotta love makes food... well... food! </span></span></div><div style="text-align: -webkit-auto;"><span><span style="line-height: 18px;"><br /></span></span></div><div style="text-align: -webkit-auto;"><span><span style="line-height: 18px;"><a href="http://www.flickr.com/photos/52940856@N07/7010225991/" title="split.jpg by le petit ogre, on Flickr" style="line-height: normal; text-align: left; "><img src="http://farm8.staticflickr.com/7054/7010225991_a804d73129.jpg" width="555" height="333" alt="split.jpg" /></a></span></span></div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;">Making falafel fresh to order. That's food.</div><div style="text-align: -webkit-auto;"><span><br /></span></div><div style="text-align: -webkit-auto;"><span><a href="http://www.flickr.com/photos/52940856@N07/6864110740/" title="makinfalafel.jpg by le petit ogre, on Flickr" style="font-family: georgia; text-align: left; "><img src="http://farm8.staticflickr.com/7217/6864110740_a243fd0280.jpg" width="555" height="" alt="makinfalafel.jpg" /></a></span></div><div style="text-align: -webkit-auto;"><br /></div><div style="text-align: -webkit-auto;"><br /></div><div style="text-align: -webkit-auto;"><a href="http://www.flickr.com/photos/52940856@N07/7010223697/" title="bite.jpg by le petit ogre, on Flickr" style="font-family: georgia; text-align: left; "><img src="http://farm8.staticflickr.com/7057/7010223697_c03f82d2ba.jpg" width="555" height="333" alt="bite.jpg" /></a></div><div style="text-align: -webkit-auto;"><br /></div><div style="text-align: -webkit-auto;">The tastiest desserts. That's love.</div><div style="text-align: -webkit-auto;">(Their finger baklava is amazing and the perfect bite of sweetness)</div><div style="text-align: -webkit-auto;"><br /></div><div style="text-align: -webkit-auto;"><a href="http://www.flickr.com/photos/52940856@N07/7010226623/" title="dessert.jpg by le petit ogre, on Flickr" style="font-family: georgia; text-align: left; "><img src="http://farm8.staticflickr.com/7125/7010226623_e3a390628b.jpg" width="555" height="" alt="dessert.jpg" /></a></div><div><span style="background-color: rgb(255, 255, 255); color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; "><br /></span></div><div><span style="background-color: rgb(255, 255, 255); color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; ">Oh yes, and did I mention that Bardhyl looks like a young Rober De Niro. </span></div><div><span style="background-color: rgb(255, 255, 255); color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; "><br /></span></div><div><span style="background-color: rgb(255, 255, 255); color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; ">Think Godfather...or Taxi Driver.</span></div><span><br /><a href="http://www.flickr.com/photos/52940856@N07/7010225867/" title="thecouple.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7130/7010225867_9d88bfc2bb.jpg" width="555" height="364" alt="thecouple.jpg" /></a><br /></span><div><br /></div><div><a href="http://collegefalafel.com/home"><span>College Falafel</span></a></div><div>450 Ossington Ave. </div><div>Toronto, ON.</div><div>416 532 8698</div><br /><a href="http://www.urbanspoon.com/r/10/131739/restaurant/Little-Italy-Portugal-Village/College-Falafel-Toronto"><img alt="College Falafel on Urbanspoon" src="http://www.urbanspoon.com/b/logo/131739/biglogo.gif" style="border:none;width:104px;height:34px" /></a>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com7tag:blogger.com,1999:blog-4892137579986177890.post-22312889682989722582012-02-13T23:38:00.009-05:002012-02-14T19:13:53.079-05:00Pecan Rolo Pretzels (and French 75)<div><a href="http://www.flickr.com/photos/52940856@N07/6877772221/" title="pretzel2.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7067/6877772221_1f0ee3ee12.jpg" width="555" height="" alt="pretzel2.jpg" /></a></div><div><br /></div><div>February is a wonderful month. </div><div><br /></div><div>Not only is is the month of love, but it's the month of my birthday. </div><div><br /></div><div>I'm usually not one to attract attention to myself, and I don't see birthdays as an opportunity for presents or gifts (they're the same thing aren't they...) but I see it as an opportunity to get my friends out of their hectic schedules and celebrate some good times together. Because truthfully, birthdays would not be as fun if there was no one to celebrate with. </div><div><br /></div><div>So for my birthday celebration last week I decided to host my party with a special drink. </div><div><br /></div><div>The French 75 cocktail. A silent, but deadly drink. </div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6877779313/" title="pretzel_french.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7061/6877779313_bedb7c2f0a.jpg" width="555" height="" alt="pretzel_french.jpg" /></a></div><div><br /></div><div>A great veteran of the ski industry told me about this drink. He said they used to make it when they went on house boating trips and described it as a panty flyer (hehe panties). Now having worked at a ski resort, I can only imagined what that meant. A good time. It truly evolved my party into "a panty flyin' " themed party. </div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6877787357/" title="panties.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7041/6877787357_58f390119d.jpg" width="555" height="" alt="panties.jpg" /></a></div><div><br /></div><div>The way he explained the drink sold me on the idea, "2 bottles of champagne, a 40 oz of gin, lots of ice, splash of lime cordial, a bunch of mint, stand back and watch the show".</div><div><br /></div>So since my last recipe was a long and somewhat labour intensive process I thought it would only be fair if I made my Valentine's recipe a short and simple one (the pecan rolo pretzels), and of course, one that is sure to get you some lovin' (French 75).<div><br /><div><a href="http://www.flickr.com/photos/52940856@N07/6877771953/" title="pretzel1.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7063/6877771953_97dd2335f9.jpg" width="555" height="" alt="pretzel1.jpg" /></a><br /><div><br /></div><div>Enjoy!</div><div><br /></div><div><b>Pecan Rolo Pretzels</b></div><div><i>Makes however many you want</i></div><div><ul><li>pecans</li><li>Rolo Chocolates</li><li>mini pretzels</li></ul><div><ol><li>Roast the pecans in the oven at 350 F for 2.5 minutes, not long at all as they continue to toast even when you take them out of the oven (roasting is optional). </li><li>With your oven still at 350 F, line a cookie sheet with parchment paper and place pretzels onto the paper. Center a rolo piece on top of the pretzel. Stick this in the oven for 2-3 minutes, again not long at all, you don't want to necessarily melt the Rolos but make them soft. <a href="http://www.flickr.com/photos/52940856@N07/6877771615/" title="IMG_0720.JPG by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7185/6877771615_3d899562d0.jpg" width="500" height="" alt="IMG_0720.JPG" /></a></li><li>As soon as you take them squish the Rolo down with a toasted pecan, let it cool before you take the pretzel off the parchment paper. Place them in the fridge to cool if you can't wait... or even let it sit outside if it's cold enough. </li></ol><div>Recipe from Grandma Stevely</div><div><br /></div><div><br /></div><div><b>French 75</b></div></div></div><div><i>Makes a big punch bowl</i></div><div><ul><li>40 oz of gin</li><li>2 bottles of champagne</li><li>lots of ice</li><li>3 or 4 oz of lime cordial (free pour it)</li><li>handful of fresh mint</li><li>cut up strawberries (to make it innocent and pretty)</li></ul><div><ol><li>Combine all these ingredients into a bowl.</li><li>Stand back and watch the show. </li></ol><div>Recipe from Chevy</div></div></div></div></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com3tag:blogger.com,1999:blog-4892137579986177890.post-40308476960258773182012-02-05T18:46:00.001-05:002012-02-05T18:50:50.381-05:00Doukhobor Borscht<div><a href="http://www.flickr.com/photos/52940856@N07/6825459955/" title="borscht2.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7002/6825459955_b27faa6b59.jpg" width="555" height="" alt="borscht2.jpg" /></a></div><div><br /></div>I am sorry little ogre. I have been neglecting you.<br /><br />Life has been my excuse. A lot of thinking about life and a lot of trying to live life without thinking too much about life.<br /><br />Wow. Okay. This isn't a philosophy blog. Although sometimes I wish it were.<br /><br /><div>So how about we analyze how dangerously delicious this soup is. I would like to tell you how healthy it is because there's a ton of vegetables in it, but there is also a cup of cream and almost a cup of butter. Yes, now you understand why it's delicious.<br /><br />But this isn't your typical beet borscht, it's borscht by the Doukhobors. A group of Russians who immigrated to Canada, settling in southern BC where you can still find them in Grand Forks serving up this flavourful soup. I suppose all the cream and butter was meant to keep them warm during the winters. I'm totally guessing, but it's an educated guess, so I like to think it counts.<br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6825594437/" title="borscht.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7168/6825594437_48e9a2f6c9.jpg" width="555" height="" alt="borscht.jpg" /></a><div><div><br />I will warn you though, if you plan on making this soup, dedicate a whole Sunday to it. It took me a whole 2.5 hours to make the soup, maybe even 3, and it's 3 hours of constantly doing stuff, prepping the vegetables and cooking them, but it is well worth it. This recipes makes a huge batch, so you might want to half the recipe, but if you're going to spend this long making something, you might as well make enough to last. You will also need a very big pot to make this soup. I like to freeze portion sizes so I can heat up a single serving of borscht whenever I like.<br /><br />I'll try and make this process as easy as possible by breaking down the steps into "pot" segments. This will make it easer when you are prepping the vegetables as well. You are going to have three pots going on. The main big pot that all the ingredients will eventually go into, and as my roommates says "collaborate with each other", and two other pots to cook up the vegetables, before you put them into the main pot. I will call the main big pot, MAIN and then other ones RED and WHITE.<div><br /><div><a href="http://www.flickr.com/photos/52940856@N07/6825913733/" title="borscht7.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7001/6825913733_9c507dabd1.jpg" width="500" height="375" alt="borscht7.jpg" /></a></div><div><br /><b>RED POT</b>: 1/2 cup of butter, onion...<br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6825460481/" title="borscht3.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7150/6825460481_099d90b731.jpg" width="555" height="" alt="borscht3.jpg" /></a><div><br /></div><div>... then add canned tomatoes, grated carrot, half the beat (grated), half the green pepper.<br /><div><br /><div><a href="http://www.flickr.com/photos/52940856@N07/6825461171/" title="borscht4.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7024/6825461171_8a7a316409.jpg" width="555" height="" alt="borscht4.jpg" /></a><div><br /><b>WHITE POT</b>: 2 tbsp of butter, half the cabbage.<br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6825461725/" title="borscht5.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7028/6825461725_1ea15cc8e2.jpg" width="555" height="" alt="borscht5.jpg" /></a></div><div><br /><b>MAIN POT</b>: salted water, 2 potatoes cut in half, diced carrots and celery, half the beat.</div><div><br /><a href="http://www.flickr.com/photos/52940856@N07/6825462129/" title="borscht6.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7167/6825462129_695db95992.jpg" width="555" height="" alt="borscht6.jpg" /></a><br /><span><br /></span></div><div>...then take out tender potatoes and mash with 2 tbsp of butter, 1/2 cup of cream, 1/4 cup green onions and 1 tbsp of dill.</div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6825463119/" title="borscht8.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7004/6825463119_b05e2fe961.jpg" width="555" height="" alt="borscht8.jpg" /></a></div><div><br /></div><div><b>MAIN POT:</b>Add the remaining cream, chopped potatoes and the other half of the uncooked cabbage. Bring this to a boil and then add in the tomato stew from the RED POT...</div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6825463559/" title="borscht9.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7171/6825463559_964530d5d7.jpg" width="555" height="" alt="borscht9.jpg" /></a></div><div><br /></div><div>...and the cabbage from the WHITE POT and the mashed potatoes. Then add the rest of the green peppers, green onion and dill.</div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6825458965/" title="borscht10.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7005/6825458965_dbfa0a444d.jpg" width="555" height="" alt="borscht10.jpg" /></a></div><div><br /></div><div>And voila! You have an intensely flavourful and delicious borscht.</div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6825459565/" title="borscht11.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7022/6825459565_c199864b7a.jpg" width="555" height="" alt="borscht11.jpg" /></a></div><div><br /></div><div><span>Enjoy!<br /></span><div><span style="font-weight: bold; "><br /></span></div><div><span style="font-weight: bold; ">Doukhobor Borscht</span><div><i>Makes a big pot of soup or serves 10 hungry people</i></div><div><ul><li>1 medium onion</li><li>1 can of 796 ml whole tomatoes</li><li>1 medium carrot, chopped</li><li>1 medium carrot, grated</li><li>1 small beat, half grated</li><li>3 medium peeled potatoes, 2 cut in half, 1 chopped</li><li>1 cup of celery, chopped</li><li>3/4 cup of butter</li><li>1 cup of whipping cream</li><li>1 small green pepper, diced</li><li>3/4 cup of green onions, diced</li><li>6-8 cups of thinly sliced cabbage (if you want a heartier soup put 8 cups)</li><li>2 tbsp of fresh dill</li><li>1 tbsp of salt</li><li>pepper</li></ul><div><ol><li>RED POT: In a medium pot melt 1/2 cup of butter into the pot and fry the onions until you have let them sweat for a few minutes. Add the canned tomatoes, grated carrot, grated beat and half the diced green pepper. Bring the pot to a boil and then simmer until you get a thick stew. Use a wooden spoon or a potato masher and crush the tomatoes as the stew simmers</li><li>WHITE POT: In a frying pan place 2 tbsp of butter with half the cabbage and saute until tender, do not let brown.</li><li>MAIN POT: Into a large pot boil 3 quartz of water. To the water add the salt, 2 potatoes cut in half, chopped carrot and celery, half the beat. Boil the ingredients until the potatoes are tender.</li><li>Once the potatoes are tender remove them and mash with 2 tbsp of butter, 1/2 cup of cream, 1/4 cup green onions and 1 tbsp of dill, set aside.</li><li>MAIN POT: To the large pot, add the remaining cream, chopped potatoes and the other half of the uncooked cabbage. Bring this to a boil and then add in the tomato stew from the RED POT, the cabbage from the WHITE POT and the mashed potatoes. Bring this to a boil, then add the rest of the green peppers, green onion and dill. Add salt and pepper to taste.</li><li>Let simmer for 20-30 minutes, then discard the beet before serving. This soup is always better the next day.</li></ol>**Normally you add a dollop of sour cream to borscht when you serve it, but I find it very creamy and don't feel the need to add more cream. </div><div><br /></div><div>**If you find the soup too hearty add a few more cups of water while it simmers.</div></div></div></div></div></div></div></div></div></div></div></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com8tag:blogger.com,1999:blog-4892137579986177890.post-4617527888790617702012-01-14T13:08:00.006-05:002012-01-18T18:54:07.113-05:00Ye Olde Welcome Inn Pub, Oliver BC<a href="http://www.flickr.com/photos/52940856@N07/6712175383/" title="pub.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7155/6712175383_bdb8f13b7c.jpg" width="555" height="" alt="pub.jpg" /></a><br /><br />I have never been to Scotland, but this quaint little pub located in Gallagher Lake is what I imagine every pub in Scotland to be like.<br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6711373261/" title="pub2.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7033/6711373261_f4e7fcaebe.jpg" width="555" height="" alt="pub2.jpg" /></a><br /><br /><div>Low ceilings, low lighting, complete with a wood burning fireplace, and a real cannon that's ready for loading. It's a "locals only" kind of place where ever person notices "your not from around here". And although the pub looks like it hasn't been tended to in years, there is a quiet and humble charm to it. It's a charm that lets you relax and have a beer while you eaves drop on the local gossip.</div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6711389569/" title="pub3.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7034/6711389569_430c2c1dd5.jpg" width="555" height="" alt="pub3.jpg" /></a></div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6711402987/" title="pub4.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7141/6711402987_5f3dc219d7.jpg" width="555" height="256" alt="pub4.jpg" /></a></div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6711417869/" title="pub5.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7023/6711417869_07f9f1fd80.jpg" width="555" height="256" alt="pub5.jpg" /></a></div><div><br /></div><div>On the menu you will find your typical pub food. Burgers, fries, ribs, fish and chips, sandwiches, salads and the best $11 steak you will ever have. The Ukrainian perogies are also fantastic.</div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6711419387/" title="pub6.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7017/6711419387_3e8221b3f4.jpg" width="555" height="" alt="pub6.jpg" /></a></div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6711420469/" title="pub7.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7004/6711420469_3c3ee2f6c7.jpg" width="555" height="" alt="pub7.jpg" /></a></div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6711421607/" title="pub8.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7021/6711421607_5d47abf47d.jpg" width="555" height="" alt="pub8.jpg" /></a></div><div><br /></div><div>The Ye Old Welcome Inn Pub has also been a landmark in Gallagher Lake since the 60's, so it's had it's share of owners. Dale Hyworon is the current owner and he's been doing a fine job. Hiring friendly staff, keeping a very affordable menu and giving free tours of the Okanagan from his plane.</div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6711422455/" title="pub9.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7147/6711422455_928f5504b7.jpg" width="555" height="" alt="pub9.jpg" /></a></div><div><br /></div><div>So if you're driving through the Okanagan, stop at this pub for a beer and steak and enjoy a cozy and friendly atmosphere that will transcend you to the land of scotch.</div><div><br /></div><div>Ye Old Welcome Inn Pub</div><div><address class="adr" style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); font-style: normal; line-height: 18px; "><span><span class="street-address" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; ">39008 97 St<br />Gallagher Lake</span><br /><span class="locality" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; ">Oliver</span>, <span class="region" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; ">BC</span><br /></span></address><span id="bizPhone" class="tel" style="margin-top: 0px; margin-right: 10px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span>(250) 498-8840</span></span></div><div><span style="line-height: 18px;"><br /></span></div><div><span style="line-height: 18px;">Follow me on Instagram @lepetitogre</span></div><br /><br /><a href="http://www.urbanspoon.com/r/85/1646977/restaurant/British-Columbia/Osoyoos/Ye-Old-Welcome-Inn-Pub-Oliver"><img alt="Ye Old Welcome Inn Pub on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1646977/biglogo.gif" style="border:none;width:104px;height:34px" /></a>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com0tag:blogger.com,1999:blog-4892137579986177890.post-67842910972946603032012-01-06T15:47:00.006-05:002012-01-06T18:20:54.827-05:00Cinnamon Sugar Pull-Apart Bread<a href="http://www.flickr.com/photos/52940856@N07/6649535187/" title="pullapartbread.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7019/6649535187_8e2f59a8cf.jpg" width="555" height="" alt="pullapartbread.jpg" /></a><br /><div><span >The new year is all about eating healthy isn't it?</span></div><div><span ><br /></span></div><div><span >Well for me, a heathy body includes a healthy mind. And sugar is one of those necessary things to sustain a healthy mind. It is almost a daily consumption for me. And I don't mean eating a whole <a href="http://www.lepetitogre.com/2011/10/apple-pie.html"><span>apple pie</span></a> or <a href="http://www.lepetitogre.com/2011/10/devils-food-cake.html"><span>chocolate cake</span></a>, but a cookie or a (heaping) spoonful of Nutella. </span></div><div><span ><br /></span></div><div><span >Of course some days I will indulge more than others, and when that happens you eat a bit more broccoli or bike a little further. It's all about balance, right? Right.</span></div><div><span ><br /></span></div><div><span >Well this cinnamon sugar pull-apart bread from <a href="http://www.joythebaker.com/blog/2011/03/cinnamon-sugar-pull-apart-bread/"><span>Joy the Baker</span></a> certainly has the right qualification to sustain a healthy and <i>happy</i> mind. With 1100 comments, I'm betting it has left many minds happy. </span></div><div><span ><br /></span></div><div><span >I mean who doesn't love cinnamon, sugar, and soft yeasty bread, that you pull apart and let sing in your mouth. It's a pretty wonderful thing.</span></div><br /><a href="http://www.flickr.com/photos/52940856@N07/6649538603/" title="pullapartbread2.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7024/6649538603_8b8aa500ee.jpg" width="555" height="" alt="pullapartbread2.jpg" /></a><br /><br /><div><span>Enjoy!</span></div><div><span><br /></span></div><div><b><span>Cinnamon Sugar Pull-Apart Bread</span></b></div><div><i><span>Makes one 9x5x3-inch loaf</span></i></div><div><i><span><br /></span></i></div><div><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); font-family: 'Times New Roman', Times, Georgia, serif; line-height: 22px; background-color: rgb(255, 255, 255); "><span>For the Dough:</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); font-family: 'Times New Roman', Times, Georgia, serif; line-height: 22px; background-color: rgb(255, 255, 255); "></p><ul><li><span>2 3/4 cups plus 2 tbsp all-purpose flour</span></li><li><span>1/3 cup granulated sugar</span></li><li><span>2 1/4 tsp (1 envelope) active dry yeast</span></li><li><span>1 tsp salt</span></li><li><span>2 ounces unsalted butter</span></li><li><span>1/3 cup whole milk</span></li><li><span>1/4 cup water</span></li><li><span>2 large eggs, at room temperature</span></li><li><span>1 tsp pure vanilla extract</span></li></ul><span><span>For the Filling:</span><br /></span><ul><li><span>3/4 cup granulated sugar</span></li><li><span>2 tsp ground cinnamon</span></li><li><span>1/2 tsp fresh ground nutmeg</span></li><li><span>2 oz unsalted butter, melted until browned</span></li></ul><p></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; color: rgb(17, 17, 17); font-family: 'Times New Roman', Times, Georgia, serif; line-height: 22px; background-color: rgb(255, 255, 255); "></p><ol><li><span>In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set aside.</span></li><li><span>Whisk together eggs and set aside.</span></li><li><span>In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.</span></li><li><span>Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. </span></li><li><span>Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.</span></li><li><span>While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.</span></li><li><span><span>Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. </span><a href="http://www.flickr.com/photos/52940856@N07/6649538783/" title="pullapartbread3.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7016/6649538783_33dbb83ea5.jpg" width="500" height="333" alt="pullapartbread3.jpg" /></a><a href="http://www.flickr.com/photos/52940856@N07/6649539007/" title="pullapartbread4.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7022/6649539007_a9b87debd6.jpg" width="500" height="333" alt="pullapartbread4.jpg" /></a></span></li><li><span><span>Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. </span><br /><a href="http://www.flickr.com/photos/52940856@N07/6649603213/" title="pullapartbread9.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7173/6649603213_80f862d5e4.jpg" width="500" height="333" alt="pullapartbread9.jpg" /></a></span></li><li><span>Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.</span></li><li><span>Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.</span></li><li><span>This bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.</span></li></ol><div>Recipe from<a href="http://www.joythebaker.com/blog/2011/03/cinnamon-sugar-pull-apart-bread/"><span > Joy the Baker</span></a></div></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com4tag:blogger.com,1999:blog-4892137579986177890.post-26901046078728586482011-12-25T17:45:00.011-05:002011-12-27T21:14:53.270-05:00Chocolate Hazelnut Truffles with Baileys<a href="http://www.flickr.com/photos/52940856@N07/6584155205/" title="chocolatetruffles.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7150/6584155205_c8b62bdbd4.jpg" alt="chocolatetruffles.jpg" height="" width="555" /></a><br /><br />I love the holidays.<br /><br />It's a time of travel for me, I feel like I have four different homes across Canada.<br /><br />Going from Toronto to Winnipeg (my home town) to Kicking Horse for a ski, then Revelstoke (which is my absolute new favourite mountain) then to Oliver in the Okanagan, then heading back to Banff and Canmore for Sunshine and Lake Louise, then back to the Okanagan and then finally back to Toronto.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNqsF-WD1DbX_TaOpMtBR4YdlWJd0N-gQ3Qc191YLDE0tGiSdCRTna6j6_jRLB1-NUeaFmudCGD1h1WtsgXnzrG9Eg_vWNZf6AO5qQtoLw5oHp9ZUr3dnxVRedigB2-U03oORSmfczN9D/s1600/kickinghorse.jpg"><img style="cursor: pointer; width: 555px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNqsF-WD1DbX_TaOpMtBR4YdlWJd0N-gQ3Qc191YLDE0tGiSdCRTna6j6_jRLB1-NUeaFmudCGD1h1WtsgXnzrG9Eg_vWNZf6AO5qQtoLw5oHp9ZUr3dnxVRedigB2-U03oORSmfczN9D/s400/kickinghorse.jpg" alt="" id="BLOGGER_PHOTO_ID_5690944932962779282" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-KLRkhUUusnv7KADU51qnog1JFy-bdSM4RtRhEGh-MNgRnGZwtmRdemAc-yr0mgUjj9TbK-cFESgNQtXXcUZ2wbFFQblnWHCmL8SmV1g4UoKWJDf-7bUXiSjljgo2R7NiAfIIXak7Hcq/s1600/IMG_0259.JPG"><img style="cursor: pointer; width: 555px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-KLRkhUUusnv7KADU51qnog1JFy-bdSM4RtRhEGh-MNgRnGZwtmRdemAc-yr0mgUjj9TbK-cFESgNQtXXcUZ2wbFFQblnWHCmL8SmV1g4UoKWJDf-7bUXiSjljgo2R7NiAfIIXak7Hcq/s400/IMG_0259.JPG" alt="" id="BLOGGER_PHOTO_ID_5690944937255427858" border="0" /></a><br /><br />But during that time, I get to relax, see old friends, knit a scarf, cuddle with my dog, learn German in the car, go skiing, chill with my family (I started a shit my mom says, I suggest you do the same), cook, bake and eat seconds, maybe even thirds.<br /><br />Okay so maybe you won't eat three plates of turkey dinner, but you most definitely can eat three of these chocolate hazelnut truffles with Baileys.<br /><br />Yes. All your favourite ingredients in one.<br /><br />Hazelnut. Chocolate. And Baileys. I've substituted Baileys for some good Canadian <a style="color: rgb(153, 153, 0);" href="http://fortycreekwhisky.com/">whisky</a> before, and that is just as good. Maybe even try a sweet <a style="color: rgb(153, 153, 0);" href="http://www.woodfordreserve.com/AgeScreener?ReturnUrl=%2f">bourbon</a> for a hint of vanilla and caramel.<br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6584158121/" title="chocolatetruffles2.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7006/6584158121_344fdbe7ea.jpg" alt="chocolatetruffles2.jpg" height="" width="555" /></a><br /><br />Enjoy!<br /><br /><span style="font-weight: bold;">Chocolate Hazelnut Truffles with Baileys<br /></span><ul><li>8.5 oz of finely chopped good quality dark chocolate (56%-70%) I used Callebaut Dark Chocolate, UH-mazing</li><li>1/2 cup of heaving whipping cream</li><li>2 tbsp of unsalted butter at room temperature</li><li>2 tbsp of Baileys</li><li>toasted hazelnuts</li><li>cocoa powder for dusting<br /></li></ul><ol><li><span>In a saucepan bring the cream to a simmer or heat in the microwave for 30 seconds. </span><br /><span></span></li><li><span>Place dark chocolate in a heat-proof bowl and set over a saucepan of simmering water. Make sure the bowl is not touching the water. Pour in the heated cream, stirring the chocolate from the inside out, making sure all chocolate melts with the cream. Once the chocolate and cream is incorporated together stir in the butter one tablespoon at a time. Remove from heat. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0ICEi10dOKLlgeCTuAT1qslsT5xFTAc3CQXPT7VMqlu1lNrYghJDqk-HNAmMUpsIRyxZy5gpK3yuwAl0GufeWywCD1bd6nu-dY5Zl-fHcz8CdGvKMn3YjgpubfDndsVkmgypGiX6dRyM/s1600/chocolatetruffles4.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG0ICEi10dOKLlgeCTuAT1qslsT5xFTAc3CQXPT7VMqlu1lNrYghJDqk-HNAmMUpsIRyxZy5gpK3yuwAl0GufeWywCD1bd6nu-dY5Zl-fHcz8CdGvKMn3YjgpubfDndsVkmgypGiX6dRyM/s400/chocolatetruffles4.jpg" alt="" id="BLOGGER_PHOTO_ID_5690994969727680450" border="0" /></a></li><li><span>Stir in the baileys or whisky until all incorporated. </span></li><li><span>Cover with plastic wrap and chill in the fridge for 45 minutes to an hour, or until the chocolate is pliable and firm like clay. Place the cocoa powder in a bowl to roll the truffles in.<br /></span></li><li><span>Once chilled, scoop the chocolate out with a small ice cream soup and place a hazelnut in the center, use your fingers to mold the chocolate around the hazelnut and form a ball. Take the ball and roll in the cocoa powder. The ball doesn't have to be perfect, you will find rolling in the cocoa powder will make shaping the ball easier. Try not to roll the ball in your palms as it will melt the chocolate. Chill in the fridge overnight.<br /></span></li></ol>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com6tag:blogger.com,1999:blog-4892137579986177890.post-68823271398003595732011-12-19T23:38:00.006-05:002011-12-20T11:38:02.217-05:00Chewy Ginger Cookies<a href="http://www.flickr.com/photos/52940856@N07/6544113903/" title="gingercookies.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7152/6544113903_06b25d912b.jpg" alt="gingercookies.jpg" height="" width="555" /></a><br /><br />Ginger is so in right now.<br /><br />Seriously, are you not seeing it everywhere?<br /><br />Gingerbread lattes at Starbucks, gingerbread donuts at Tim Hortons. Ginger! Ginger! Ginger!<br /><br />Ginger is a wonderful ingredient to cook with, but in this post I am baking with it. I love the many different ways that ginger can be prepared, each form bringing out an entirely differently flavour. Fresh ginger has a pungent and penetrating flavour. Candied is sweet and chewy, and the spice has an aromatic peppery flavour that is added to all sorts of cakes and cookies. This versatile spice is sometimes referred to as ginger root when actually it is a rhizome, acting as the stem of the ginger plant.<br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6544109987/" title="ginger.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7169/6544109987_c90049a1ef.jpg" alt="ginger.jpg" height="" width="555" /></a><br /><br />So forget your ginger snaps and add these soft and chewy ginger cookies to your holiday baking.<br /><br />Enjoy!<span style="font-style: italic;"></span><br /><br /><span style="font-weight: bold;">Chewy Ginger Cookies<br /></span><span style="font-style: italic;">Makes about 2 dozen</span><br /><ul><li>2 cups all-purpose flour</li><li>2½ tsp dried ground ginger</li><li>2 tsp baking soda</li><li>1 tsp cinnamon</li><li>1 tsp cloves</li><li>¾ tsp salt</li><li>¾ cup chopped crystallized ginger (the chunky sugar coated kind)</li><li>½ cup Crisco</li><li>¼ cup unsalted butter</li><li>1 cup dark brown sugar</li><li>1 large egg</li><li>¼ cup fancy molasses</li><li>sugar for rolling</li></ul><a href="http://www.flickr.com/photos/52940856@N07/6544113667/" title="gingercandy.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7028/6544113667_6284cc80a8.jpg" alt="gingercandy.jpg" height="" width="480" /></a><ol><li>Combine flour, ginger, baking soda, cinnamon, cloves and salt in a bowl and whisk to blend well. Mix in chopped ginger.</li><li>Beat butter and shortening until smooth. Beat in the sugar, egg and molasses until incorporated. Add the flour mixture and beat only until blended. Cover and refrigerate for 1 hour.</li><li>Preheat oven to 350 F. Line 2 baking sheet with parchment paper. Place ½ cup sugar on a small plate, replenishing as necessary. With wet hands, roll dough into 1 ¼” balls, then roll in sugar until completely covered. Place on baking sheets spacing 2” apart. Bake until the cookies crack on top but are still soft to the touch, about 12 min (it may seem like they are not ready by they will harden a bit when cooled). Cool on baking sheets for 1 min. then carefully transfer to wire rack to cool.</li></ol>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com0tag:blogger.com,1999:blog-4892137579986177890.post-19603643893692401092011-12-11T19:42:00.017-05:002011-12-15T14:01:14.691-05:00Deep Fried Chocolate Banana Wontons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnP0910KFqSAatqTb3heE4W9ZTRSc1cpHcohyphenhyphenRpDroHMJdD1Is5pDL_ruq6qoeLMpXAqEqXB8V4pvon0jsom1DwUAZ2xZ9LdgpSuXA74xlxgJkNkXsDxvofiu3rwmawRRPg2CxVTf1kSzC/s1600/chocolatewontons.jpg"><img style="cursor: pointer; width: 555px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnP0910KFqSAatqTb3heE4W9ZTRSc1cpHcohyphenhyphenRpDroHMJdD1Is5pDL_ruq6qoeLMpXAqEqXB8V4pvon0jsom1DwUAZ2xZ9LdgpSuXA74xlxgJkNkXsDxvofiu3rwmawRRPg2CxVTf1kSzC/s400/chocolatewontons.jpg" alt="" id="BLOGGER_PHOTO_ID_5685689827655737458" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGsd_4Wb7v0-cDANeH3d8UwiEA2hUVh9vnbWwdgXaiFrG-F8Xc2dIPu1GGf3GRFRYm2B9lK4WZO91ggDnFJp0MYpoKm2uih6XxkJ2fBWjeDs3PhqPDBoosheHq8R5FJ-SKU3MXwq8dWlt9/s1600/chocolatewontons.jpg"><br /></a><div><br /></div><div>Okay so I know it's the second week of December and I stil haven't posted anything for the holidays, so I suppose this better be a good one. <div><br /></div><div>Well it is.</div><div><br /></div><div>Deep fried chocolate caramel banana wontons. And if that isn't good enough, I don't know what is.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2U74441TU6CLP2bAF6nmSeUSKwRVt6ItXaeMPOw-xghKGdfR2gBo6Xg3Z8OVkX9az6mRwk41S-aoGBuSBy-6ED2HiBpHhRTfE2aa7gF8EpJ12iO3QWJZ-M792z1RFj9rddY2PTzw_lA82/s1600/chocolatewontons4.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2U74441TU6CLP2bAF6nmSeUSKwRVt6ItXaeMPOw-xghKGdfR2gBo6Xg3Z8OVkX9az6mRwk41S-aoGBuSBy-6ED2HiBpHhRTfE2aa7gF8EpJ12iO3QWJZ-M792z1RFj9rddY2PTzw_lA82/s400/chocolatewontons4.jpg" alt="" id="BLOGGER_PHOTO_ID_5685669213871969890" style="cursor: pointer; width: 555px;" border="0" /></a></div><div><br /></div><div>The best part of this dessert/appetizer/snack/yumminess is watching people bite into the crispy wonton expecting something savoury but instead getting a sweet surprise. And during the holidays who doesn't love a sweet surprise?</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpoSnsg42RmXkL32Ptg-mCYSV25GguDlqhDNKkROrNLdRo7mravlBmInZWnqP4rIyF9t6Qz2gDoiqN6iY9gSbkKjhCjLmiNNMUiCMiGMvKcg_iedDZGBnoBok-o_4W9WfTG1jQRpqXEkq/s1600/chocolatewontons2.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpoSnsg42RmXkL32Ptg-mCYSV25GguDlqhDNKkROrNLdRo7mravlBmInZWnqP4rIyF9t6Qz2gDoiqN6iY9gSbkKjhCjLmiNNMUiCMiGMvKcg_iedDZGBnoBok-o_4W9WfTG1jQRpqXEkq/s400/chocolatewontons2.jpg" alt="" id="BLOGGER_PHOTO_ID_5685678970910542994" style="cursor: pointer; width: 555px;" border="0" /></a></div><div><br /></div><div>And the brilliant part about these wontons is the ease of making them and how little ingredients are required. There is no fusing with measurements and you can add whatever you like into the wontons, well whatever you can fit. You can replace the Caramilk with Rolos or bits of Mars bars, and switch up the peanut butter for Nutella, or use strawberries instead of bananas. Endless possibilities. </div><div><br /></div><div>These can also be made ahead of time, wrapped and refrigerated till you are ready to deep fry them. They don't take long to fry up as you're not trying to cook what's inside the wonton but simply creating a beautiful golden crispy shell.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgxLFGIib32MaBEOewhZJwx6GnJVr8c1C9SB_0YCO18g_ydk4PIU3P3DOuvAHBzGWmTj32ZBD1ScGMvR5Qj31V8Hwfe0CKiwgN-8XGc5rC8tmBjF_mNxZeWZrS8xkXD-R7YgZK8RaxqPQ/s1600/chocolatewontons3.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIgxLFGIib32MaBEOewhZJwx6GnJVr8c1C9SB_0YCO18g_ydk4PIU3P3DOuvAHBzGWmTj32ZBD1ScGMvR5Qj31V8Hwfe0CKiwgN-8XGc5rC8tmBjF_mNxZeWZrS8xkXD-R7YgZK8RaxqPQ/s400/chocolatewontons3.jpg" alt="" id="BLOGGER_PHOTO_ID_5685678973883180242" style="cursor: pointer; width: 555px;" border="0" /></a></div><div><br /></div><div>Enjoy!</div><div><br /></div><div><b>Deep Fried Chocolate Banana Wontons</b></div><div><ul><li>wonton wrappers (3 1/2" x 3 1/2")</li><li>peanut butter</li><li>1 banana, peeled and sliced</li><li>Caramilk bars</li><li>vegetable oil for deep frying</li><li>powdered sugar for dusting (optional)</li></ul><div><ol><li>Prepare a small bowl of water at your prep station, this is to glue and seal your wontons. Take one wonton wrap at a time and smear about 1 tsp of peanut butter in the center. Press down a slice of banana onto the peanut butter and top with chocolate. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmOqkoHYgpoArb4c89ZXDjj3tOkZrSfaUa5VkfKxiHrb50tCj3Bi9cFx1y89UKI6L61xlr3tgKJQP5eKNDciBNPR5IyP1LRd9Qtw-ppywVkSaJ1JT5WY9rh2H9BAFPIQOSYBcJLb_u-Su/s1600/chocolatewontons5.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixmOqkoHYgpoArb4c89ZXDjj3tOkZrSfaUa5VkfKxiHrb50tCj3Bi9cFx1y89UKI6L61xlr3tgKJQP5eKNDciBNPR5IyP1LRd9Qtw-ppywVkSaJ1JT5WY9rh2H9BAFPIQOSYBcJLb_u-Su/s400/chocolatewontons5.jpg" alt="" id="BLOGGER_PHOTO_ID_5685669218172097650" style="cursor: pointer; width: 500px;" border="0" /></a></li><li>Dip your finger into the water and trace around the edge of the wrapper. Fold the corners of the wonton into the center like an envelope and pinch and seal. Make sure the edges are sealed properly, use a bit more water if you feel it is needed, but do not soak the wrapper. </li><li>In a small pot, heat up enough oil to fry 3-4 wontons at a time, about 3 inches deep. Heat the oil till it reaches 350<span class="Apple-style-span" style="background-color: rgb(255, 255, 255);"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px;">°F or if you don't have a thermometer insert a chopstick or toothpick into the oil and it is ready when you see bubbles form.</span></span></span></span></li><li><span class="Apple-style-span" style="background-color: rgb(255, 255, 255);"><span class="Apple-style-span"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px;">When the oil is ready slowly place in 3-4 wontons at a time and fry for approximately 1-2 minutes or until the wonton wrapper is a golden brown. Remove and place on paper towel to absorb excess oil.</span></span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px;">Dust the wontons with powdered sugar if desired and let cool for 1 minute before serving. Serve with vanilla ice cream if desired. </span></span></li></ol><div><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px;">Recipe from <a href="http://www.bobblumer.com/recipes/"><span class="Apple-style-span">Bob Blumber</span></a><br />Check out an interview I did with Bob on <a href="http://rogermooking.com/blog/">Roger Mooking's blog</a>!<br /></span></span></div></div></div></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com7tag:blogger.com,1999:blog-4892137579986177890.post-30289962940646514722011-11-30T00:44:00.004-05:002011-12-01T00:45:23.886-05:00Mushroom Risotto<a href="http://www.flickr.com/photos/52940856@N07/6434703003/" title="mushroomrisotto.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7159/6434703003_b8dc3a9a79.jpg" width="555" height="" alt="mushroomrisotto.jpg" /></a><br /><br />This first snowfall of the year in Toronto. It wasn't much, but it happened. <div><div><br /><a href="http://www.flickr.com/photos/52940856@N07/6434719179/" title="mushroomrisotto3.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7020/6434719179_4453f5230c.jpg" width="480" height="" alt="mushroomrisotto3.jpg" /></a></div><div>(That's snow on the railing... not on the ground... don't be fooled)<br /><br /></div><div>So to celebrate I decided to make a delicious creamy mushroom risotto. </div><div>And how does risotta relate to the first snow fall of the year?</div><div><br /></div><div>Well, when I sprinkled my parmigiano Reggiano on top it looked like following snow... and it was pretty... and reminded me of snow, so that's how.</div><div><br /></div><div>But it's also comfort food, and who doesn't love comfort food on cold days? </div><div><br /></div><div>This wonderful, rich and creamy dish is made with the high starch Aborio rice and unlike other rices you don't add all the liquid at once, instead you add it a little bit at a time. It's best to use liquids that are hot as it keeps the temperature consistent and allows the rice to release it's starch, giving risotto it's creamy texture. </div><div><br /><a href="http://www.flickr.com/photos/52940856@N07/6434703871/" title="mushroomrisotto2.jpg by le petit ogre, on Flickr"><img src="http://farm8.staticflickr.com/7167/6434703871_678a40e1d6.jpg" width="555" height="" alt="mushroomrisotto2.jpg" /></a><br /><br /></div><div>This is a wonderful dish to have on it's own or as a side, and just like pasta, the combinations are endless. Try adding asparagus or butter nut squash, and try using canned tomatoes instead of chicken stock for the liquid. </div><div><br /></div><div>Enjoy!</div><div><br /></div><div><b>Mushroom Risotto</b></div><div><i>Serves 3-4 as main dish</i><br /><ul><li>1 onion, chopped</li><li>2 garlic cloves, finely chopped</li><li>3 tbsp olive oil</li><li>1 cup of Arborio rice</li><li>1/2 cup of dry white wine</li><li>4 cups of low sodium chicken broth</li><li>3 tbsp of butter</li><li>thinly sliced white mushrooms (10-12)</li><li>3 tbsp of chives or parsley</li><li>1/3 cup of freshly grated parmigiano Reggiano </li><li>salt and pepper</li></ul><div><ol><li>In a medium sauce pan bring chicken broth to a simmer then reduce the heat and keep warm. In a large sauce pan on medium-high melt butter till foamy, then add mushrooms and cook until soft. Remove from pan and set aside. </li><li>In the large sauce pan add the olive oil, onions and garlic, leaving the temperature at medium high. Once you can smell the garlic add in the rice and stir so all the rice is coated with oil. Once you've cooked the rice for a minute or so add in the white wine and stir until evaporated. </li><li>Pour 1/2 cup of chicken stock into the sauce pan and stir constantly until broth is absorbed into the rice. Once absorbed, pour in another 1/2 cup, and stir until absorb, gradually repeat this step 1/2 cup at a time until all the broth is gone and rice is tender and creamy (about 20 minutes). When the last cup of broth is added stir in the mushrooms and chives. Remember to stir constantly to allow the rice to release all it's starch. </li><li>Once all the broth is absorbed remove from heat and stir in parmigiano Reggiano and salt and pepper to taste. Serve immediately. </li></ol></div></div></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com2tag:blogger.com,1999:blog-4892137579986177890.post-56203412450037158182011-11-20T16:56:00.007-05:002011-11-24T22:04:57.751-05:00Banana Bread<a href="http://www.flickr.com/photos/52940856@N07/6371975985/" title="bananabread.jpg by le petit ogre, on Flickr"><img src="http://farm7.staticflickr.com/6220/6371975985_51a060db83.jpg" width="555" height="" alt="bananabread.jpg" /></a><br /><br />Banana bread... or muffins, are kinda special to me.<br /><br />First of all, it was the one and only thing that my mom baked (this is her recipe by the way). So my association with banana bread isn't associated with other baked goods like cookies or even muffins. It's almost a genre of it's own.<br /><br />The genre it belongs to is Sunday nights when my mom would stay up late to make banana muffins because she had Sundays off, and why she always waited till late at night I'll never know. But this meant that we had muffins for the week, and living in a house where sweets were not really welcomed, was awesome.<br /><br />My second association with banana bread is the time I spent in Banff working at a ski resort. This was probably one of the best times of my life, where I met amazing people from all over the world. At the resort, I was a barista at the coffee shop and my favourite baked good they made was this moist and dense banana bread that I would eat almost every day. <div><br /></div><div>It was here where I understood the combination of butter and banana bread. It's as if were invented simply as a vehicle to transport butter into my mouth.</div><div><br /></div><div>The other thing about banana bread not being associated with baked goods is the way I make them. There is no mixing dry ingredients and wet ingredients separately like most muffin recipes. It all goes in one bowl where I mix it together simultaneously. It's just the way my mom makes them and they always turn out fantastic.</div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6371977257/" title="bananamuffins.jpg by le petit ogre, on Flickr"><img src="http://farm7.staticflickr.com/6046/6371977257_4880d98d54.jpg" width="555" height="" alt="bananamuffins.jpg" /></a></div><div><br /></div><div>Enjoy!</div><div><br /></div><div><b>Banana Bread/Muffins</b></div><div><i>Makes one loaf or 12-14 muffins</i></div><div><ul><li>1/2 cup of oil</li><li>2 eggs</li><li>1 cup of granulated sugar</li><li>2 cups of flour</li><li>1 1/2 tsp of baking powder</li><li>1 tsp of baking soda</li><li>1 tsp of salt</li><li>3 very ripe bananas mashed</li><li>1/4 cup of sour cream</li><li>1 tsp of vanilla</li><li>1 cup of semi-sweet chocolate chips or walnuts (optional)</li></ul><div><ol><li>Preheat oven to 350 degrees F and grease loaf pan or muffin tins.</li><li>In a large bowl mix together oil, eggs and sugar. Then mix in flour, baking powder, baking soda and salt until well combined. Next mix in the banans, sour cream and vanilla. Once all ingredients are combined, mix in the chocolate chips or walnuts if desired. </li><li>For banana bread, pour the batter into the pan and bake for 1 hour or until a toothpick inserted in the middle comes out clean.</li><li>For banana muffin , divide the batter among each muffin tin, the batter may fill up more than just 12 muffins tins and bake for 20-25 minutes (23 minutes for my oven), or until a toothpick inserted in the middle comes out clean. </li><li>For both loaf and muffins, let it cool in the tins for 10 minutes before you transfer to a cooling rack. </li></ol></div></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com7tag:blogger.com,1999:blog-4892137579986177890.post-69123984509489391482011-11-14T13:41:00.007-05:002011-11-14T23:39:40.000-05:00Garlic Basil Pesto<a href="http://www.flickr.com/photos/52940856@N07/6343560872/" title="pesto.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6091/6343560872_6644ec1a29.jpg" width="550" height="" alt="pesto.jpg" /></a><br /><br />Okay, so I realize I'm trying to make this pesto sound fancy by calling it garlic basil pesto, when really, that's what pesto is made of. But I couldn't just call it pesto, it looked lame.<div><br /></div><div>So here is a delicious recipe for garlic basil pesto. Complete with toasted pine nuts, Parmigiano-Reggiano and extra virgin olive oil!</div><div><br /></div><div>Damn. I did it again.</div><div><br /></div><div>All the basic ingredients for pesto, no special ingredients added, but they sound special don't they?</div><div><br /><a href="http://www.flickr.com/photos/52940856@N07/6345177466/" title="pestoingredients.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6106/6345177466_1fdda451ba.jpg" width="540" height="" alt="pestoingredients.jpg" /></a><br /><br /></div><div>You know what...</div><div><br /></div><div>Maybe that's what makes pesto so freckin' delicious. Because it <i>does</i> have special ingredients. They are all fresh, flavourful ingredients and when pulverized together they make this simple and aromatic sauce that is used for more than just pasta.</div><div><br /></div><div>Not to mention that Parmigiano-Reggiano, pine nuts and good olive oil are also not the cheapest things to buy, I guess that also makes them special....</div><div><br /></div><div>I have also discovered a way to keep pesto sauce by freezing it in ice cube trays which allows you to keep the pesto in the freezer for months. They are the perfect serving sizes (1 cube per person) and you can have home made pesto ready whenever you need it.</div><div><br /><a href="http://www.flickr.com/photos/52940856@N07/6342815521/" title="pestocubes.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6238/6342815521_3737585b91.jpg" width="550" height="" alt="pestocubes.jpg" /></a><br /><br /></div><div>Enjoy!</div><div><br /></div><div><b>Garlic Basil Pesto</b></div><div><i>Makes 8 servings</i></div><div><ul><li>2 cups of packed fresh basil</li><li>1/2 cup of freshly grated Parmigiano-Reggiano</li><li>1/4 cup of toasted pine nuts (toast them at 350 degrees F for 3 minutes, watch at 2 minutes, if they start to turn light brown, take them out, they will continue to toast even out of the oven)</li><li>1/2 cup of extra virgin olive oil</li><li>2-3 cloves of garlic, chopped</li><li>salt and pepper</li></ul><div><ol><li>In a food processor place the basil, Parmigiano-Reggiano, pine nuts, garlic cloves and a splash of the olive oil to moisten the ingredients. </li><li>Pulse until the ingredients are finely chopped. While the machine is running drizzle in the olive oil. You may not need to use all the olive oil, but add until desired consistency. Scrap down the sides to make sure all the ingredients are well combined. Season with salt and pepper to taste. </li><li>In an ice cube tray, scoop about 2 tbsp of pesto into each section. I was able to fill 8 cubes. Cover with plastic wrap and place in the freezer until you need some pesto.</li></ol><div>*To prepare the pesto you don't need to thaw it, just throw into cooked pasta and let it cook with the heat of the pasta. Add a splash of pasta water if desired to thin out the sauce. </div><div><br /></div><div>*Add a splash of cream for a pesto cream sauce and diced tomatoes for a little freshness.</div></div></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com2tag:blogger.com,1999:blog-4892137579986177890.post-85493881860392929392011-11-06T01:48:00.023-04:002012-01-16T18:59:15.138-05:00Frank's Kitchen<a href="http://www.flickr.com/photos/52940856@N07/6323967223/" title="frankandsean by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6031/6323967223_9339fd1bca.jpg" width="500" height="" alt="frankandsean" /></a><br /><br /><div>When was the last time you had a memorable dining experience?<div><br /></div><div>And I'm not talking memorable like, you ordered ice cream but got<a href="http://www.sunshinemountainlodge.com/DiningEvents/Dining.php"><span class="Apple-style-span"> frozen butter instead</span></a>, and the server tried to cover it up by saying that it was special maple butter ice cream.</div><div><br /></div><div>This didn't just happen once, but twice.</div><div><br /></div><div>These are not the memorable experiences that I'm talking about. What I'm talking about are those experiences that not only take you back to the food, but every single moment that surrounded the food. The setting. The music. The quite chatter in the background. The swooshing of your wine and the bold flavours that escape out of the glass.</div><div><br /></div><div>This, is what dining is all about and unfortunately, it is rare.</div><div><br /></div><div>Why are these places so rare and what makes them so special?</div><div><br /></div><div>Love.</div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Love is truly what makes Frank's Kitchen so special. Every staff member here truly cares about the food being served. And no restaurant can have passionate staff without passionate owners leading them. Both Frank Parhizgar<span class="Apple-style-span"> and his partner and wife, Shawn Cooper have the passion and experience that makes this restaurant sparkle among the many restaurants in Little Italy on College Street.</span></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Dinner began with freshly baked artisan bread with green olive tepenade and sun-dried tomato tepenade followed by Frank's own salami, cured in house, topped with Parmigiano Reggiano. </span></div><div><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; "><br /><a href="http://www.flickr.com/photos/52940856@N07/6322328657/" title="bread.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6095/6322328657_b02f5317a0.jpg" width="530" height="" alt="bread.jpg" /></a><br /><br /></span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; "><a href="http://www.flickr.com/photos/52940856@N07/6322346749/" title="salami.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6238/6322346749_daa7148cdc.jpg" width="530" height="" alt="salami.jpg" /></a><br /><br /></span></div><div><span class="Apple-style-span">Next came a three part amuse-bouche, all this, compliments of the chef.</span></div><div><br /></div><a href="http://www.flickr.com/photos/52940856@N07/6322356921/" title="tunatacos.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6040/6322356921_52e671579c.jpg" width="530" height="" alt="tunatacos.jpg" /></a></div><div><br /></div><div>After three plates of Frank showcasing his craftsmanship and artistry as a chef, we received our salad made with buffalo mozzarella, roasted tomato and red pepper with cured black olives in an aged balsamic and extra virgin olive oil $15.</div><div><br /></div><a href="http://www.flickr.com/photos/52940856@N07/6322352867/" title="tomatosalad.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6093/6322352867_015cb0c9d9.jpg" width="500" height="" alt="tomatosalad.jpg" /><br /></a><br /><a href="http://www.flickr.com/photos/52940856@N07/6322348891/" title="sorbet.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6113/6322348891_ec74edce0e.jpg" width="" height="530" alt="sorbet.jpg" /></a><br /><br /><div>Once our palettes were cleansed from the sorbet, we were finally ready for the main course. We ordered the beef wellington wrapped in a truffled mousse with a foie gras jus $40. The beef was done to perfection and the foie gras melted in my mouth. We also ordered the crisp gnocchi in a gorgonzola cream with pancetta $17. Crisp gnocchi, need I say more?</div><div><br /></div><a href="http://www.flickr.com/photos/52940856@N07/6322324239/" title="beefwellington.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6102/6322324239_21a89ca96e.jpg" width="525" height="" alt="beefwellington.jpg" /></a><br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6322867194/" title="gnocchi.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6105/6322867194_4f3677a1b4.jpg" width="530" height="" alt="gnocchi.jpg" /></a><div><br /></div><div>It would seem that I would be full at this point, but how could we possibly turn down dessert at this point, we had to experience every little bit of this wonderful place. </div><div><br /></div><div>We ordered the mini chocolate souffle with soft molton chocolate inside served with a vanilla milkshake shot and strawberry sorbet. And of course, who doesn't order c<span class="Apple-style-span"><em style="font-style: normal; line-height: 16px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); ">rème brûlée</em><em style="font-style: normal; line-height: 16px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "> at such a fine establishment. It is after all, my absolute favourite dessert. </em></span></div><div style="text-align: -webkit-auto;"><span class="Apple-style-span"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></div><div><a href="http://www.flickr.com/photos/52940856@N07/6322858452/" title="chocolatelavacake.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6113/6322858452_ce13bd4b72.jpg" width="530" height="" alt="chocolatelavacake.jpg" /></a></div><div style="text-align: -webkit-auto;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></div><div>For two people, our entire meal comprising of all these delicious things and wine, cost $135 with tip included.</div><div><span class="Apple-style-span"><br /></span><a href="http://www.flickr.com/photos/52940856@N07/6322344997/" title="minidonuts.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6046/6322344997_5f442f27bd.jpg" width="" height="530" alt="minidonuts.jpg" /></a></div><div><br /></div><div><div>I have attached a bit of an interview I did with Chef Frank Parhizgar on <a href="http://rogermooking.com/"><span class="Apple-style-span">Roger Mooking</span></a>'s blog.</div><div><br /></div><div>He is, by far, the most interesting chef I have interviewed. And the coolest.</div><div><br /></div><div>I highly recommend you make a reservation for this place as soon as you can.</div></div><div> <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>JA</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:splitpgbreakandparamark/> <w:enableopentypekerning/> <w:dontflipmirrorindents/> <w:overridetablestylehps/> 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font-family:"Times New Roman"; mso-fareast-language:JA;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal"><a href="http://www.flickr.com/photos/52940856@N07/6324719500/" title="frankP by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6103/6324719500_5c72069afb.jpg" width="450" height="" alt="frankP" /></a></p><p class="MsoNormal"><b>Me</b>: How did your interest in cooking happen by accident?<o:p></o:p></p> <p class="MsoNormal"><b>Frank</b>: I was an athlete. I ran track and field, 400-meter hurdles. I used to travel Europe, going from city to city like a tennis player, following the tournaments and trying to compete and trying to get better. In between seasons I used to come back to Canada and save up money. One of the years I decided I wasn’t going to come back. It was in between the outdoor season and the indoor season and I decided to get a job. It really happened by accident, I had no intentions to be a chef or cook or anything, but I found this fantastic place, a chateau in France, with lots of rolling hills. I was thinking if I could get a job here, it would be great, I could exercise here, use what was around me, get myself back in shape, get some money. I thought, I’m already here, I don’t have to spend another $2000 on flights. The money could go towards cheap motels where I could stay and wait for the next tournament to start. So I went in, asking for a job and they literally told me f*** off. I wasn’t a trained chef, no culinary background, no idea. It’s like going to a mechanic and just saying I want to be a mechanic, I had no clue. But I finally managed to be a pest enough and not get rejected, and got the job. So when I started, they wanted to teach me a few lessons. They would say, you see the stacks of potatoes, take them down to the cellar. And these are old Parisian buildings, where the steps are tiny and there are hundreds of them. I had to take the potatoes, put them on my back and go down these stairs and then for fun I would do squats and they would be like who is this guy? But for me it was physical exercise, it was fantastic. And I would do it faster than any of the other apprentices and better than any other apprentices. But I was a prep there and as a prep you come in, clean the restaurant, help with the prep, peel the potatoes and when the chefs were done at night you would stay there and clean the entire kitchen from top to bottom. Every time I would finish my task I would go to the head chef and the chef would get so angry with me because I wasn’t following the chain of commands. So, I would finish at 1:00-2:00 in the morning and as punishment the chef would say, you come tomorrow at 4:00 am and I thought great! More exercise! They could not understand. So at 4 in the morning I would come and they would think okay, this time we are going to break this guy, he’s going to leave. But this was a time when you saw all the butchers, the bread bakers, the guys that would smoke the fish, butchering all the fish and you saw everything from scratch. That was it, I fell in love with it. So I would help prep, but I had no knife skills. I would be cutting things and bleeding and they would say faster, faster! Putting pressure on me, but I was directly with the chef, with the coach and all of a sudden, I accelerated a lot quicker by being directly there and I guess somehow they started to take a liking to me. And one important thing I learned about kitchens, is that the person who knows where everything is, is very valuable. So when service would start, even though they were main chefs, they wouldn’t know where the ingredients were and I would know where it was. I put them away from morning to night, and I just got more involved, more efficient, you move up, you learn. And that’s how I fell in love with it, it consumed me so much. That team atmosphere, the sights, the smells, the art of it, it all made sense, for me it was a perfect transition into it.</p><p class="MsoNormal">Find the rest on Roger's <a href="http://rogermooking.com/blog/"><span class="Apple-style-span">blog</span></a>.</p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"></p><div><span class="Apple-style-span">Reservations can be made by calling 416 516 5861 </span></div><div><span class="Apple-style-span"><span class="Apple-style-span">Frank's Kitchen </span><span class="Apple-style-span"><br /></span><span class="Apple-style-span">588 College Street (College and Clinton)</span></span></div><div><span class="Apple-style-span">Toronto, Ontario</span></div></div><br /><br /><a href="http://www.urbanspoon.com/br/10/5932/Toronto/Le-Petit-Ogre.html"><img alt="Le Petit Ogre Toronto restaurants" src="http://a2.urbns.pn/images/1/badge/featured_blog.gif" style="border:none;width:134px;height:48px" /></a>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com1tag:blogger.com,1999:blog-4892137579986177890.post-64837818829169603112011-10-31T10:50:00.004-04:002011-10-31T12:20:12.572-04:00Devil's Food Cake<a href="http://www.flickr.com/photos/52940856@N07/6298679041/" title="devilsfoodcake.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6097/6298679041_252baf153e.jpg" width="555" height="" alt="devilsfoodcake.jpg" /></a><br /><br /><div>Devil's food cake, probably the most "wicked" name given to a cake. </div><div><br /></div><div>Why such a wicked name?</div><div><br /></div><div>Well it's the exact counterpart of the white, light, and airy angel food cake. </div><div><br /></div><div>This dark, dense and sinfully chocolate cake is the perfect dessert for any chocolat lover and the perfect cake for Halloween.</div><div><br /><a href="http://www.flickr.com/photos/52940856@N07/6299227408/" title="devilsfoodcake2.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6110/6299227408_d37a2e219f.jpg" width="555" height="" alt="devilsfoodcake2.jpg" /></a><br /><br /></div><div>Enjoy!</div><div><br /></div><div><b>Devils Food Cake</b></div><div><i>Makes one 9-inch cake</i></div><div><i><br /></i></div><div>Cake:</div><div><ul><li>1 1/2 cups of cake flour</li><li>1/2 cup of <a href="http://www.amazon.ca/gp/product/B000GUOA8W/ref=s9_simh_gw_p79_d7_g79_i1?pf_rd_m=A3DWYIK6Y9EEQB&pf_rd_s=center-4&pf_rd_r=11MQBB2H0N8SVNFC4JRD&pf_rd_t=101&pf_rd_p=463383551&pf_rd_i=915398"><span class="Apple-style-span">unsweetened cocoa powder</span></a></li><li>1 tsp of baking soda</li><li>1/4 tsp of baking powder</li><li>1/2 tsp of salt</li><li>1/2 cup of unsalted butter at room temperature</li><li>1 1/2 cup of sugar</li><li>2 large eggs at room temperature</li><li>1 tsp of vanilla extract</li><li>1 cup of buttermilk at room temperature</li></ul><div>Frosting:</div></div><div><ul><li>3 cups of semi-sweet chocolate chips</li><li>4 cups of whipping cream</li></ul><div><ol><li>To make the frosting, place chocolate chips and heavy cream into a saucepan. Cook over low heat stirring constantly with a rubber spatula, until combined and thickened, 45-60 minutes. Remove from heat and let cool. </li><li>Once cooled transfer frosting to a large bowl and chill in the fridge for at least 1 hour or until thick enough to spread. Stir the frosting one more time before you chill to keep the consistency.</li><a href="http://www.flickr.com/photos/52940856@N07/6299228974/" title="devilsfoodcake4.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6055/6299228974_6785781942.jpg" width="500" height="335" alt="devilsfoodcake4.jpg" /></a><br /><br /><li>While your frosting is chilling in the fridge, heat oven to 350 degrees F. Butter two 9-inch round cake pans. Set aside. </li><li>Sift together flour, cocoa powder, baking soda, baking powder and salt.</li><li>In a large bowl beat the butter and sugar until smooth and creamy, about 5 minutes. </li><li>Add 1 egg at a time and beat until well incorporated. Beat in vanilla. Add half the flour mixture to the bowl and stir together with a large spoon; stir in milk, stir in second half of the flour. Stir until all is well combined but do not overstir. </li><li>Divide the batter evenly between the 2 pans and bake for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean. </li><li>Leave cakes in pan for 10 minutes before removing onto a cooling rack. Let cool completely before frosting the cake. </li><li>To frost the cake, place 1 layer of the cake onto a platter, level the top of the cake with a serrated knife so the second layer can lay flat.<a href="http://www.flickr.com/photos/52940856@N07/6298696499/" title="devilsfoodcake5.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6115/6298696499_476c8c693f.jpg" width="500" height="344" alt="devilsfoodcake5.jpg" /></a></li><li>Cover the top of the cake completely and generously with frosting. Place the second layer on top and continue frosting the entire cake with as much frosting as desired. Best served the day of.</li></ol><div>Cake Recipe adapted from <a href="http://www.lcbo.com/fooddrink/index.shtml"><span class="Apple-style-span">Food and Drink Magazine</span></a></div><div>Frosting adapted from <span class="Apple-style-span"><a href="http://www.marthastewart.com/318370/mrs-milmans-chocolate-frosting">Martha Stewart</a></span></div></div></div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6298694917/" title="devilsfoodcake3.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6095/6298694917_8752438cb2.jpg" width="555" height="" alt="devilsfoodcake3.jpg" /></a></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com0tag:blogger.com,1999:blog-4892137579986177890.post-10284446878212830152011-10-24T00:00:00.012-04:002011-11-01T00:09:14.351-04:00Apple Pie<a href="http://www.flickr.com/photos/52940856@N07/6278407715/" title="applepie2.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6231/6278407715_345f27083c.jpg" width="555" height="" alt="applepie2.jpg" /></a><br /><br />This weekend I attended Food Network's <a href="http://deliciousfoodshow.com/"><span class="Apple-style-span">Delicious Food Show</span></a>, where I was hoping to spot celebrity chefs and test out some tasty new foods. <div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6278907982/" title="afoodshow.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6227/6278907982_52c0020e55.jpg" width="555" height="" alt="afoodshow.jpg" /></a><br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6278874902/" title="afood1.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6091/6278874902_fb86152842.jpg" width="555" height="" alt="afood1.jpg" /></a><br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6278374113/" title="afood3.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6038/6278374113_17de81c319.jpg" width="555" height="" alt="afood3.jpg" /></a><br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6278384175/" title="afood6.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6094/6278384175_d38c265cfb.jpg" width="555" height="" alt="afood6.jpg" /></a><br /><br /></div><div>I had just missed Padma Lakshmi, the host of Food Network's Top Chef, however, I did have the chance to sample quite a bit of food. Before I even got to the food show I was hoping someone would be serving oysters. I've never had them before, so I was pretty excited when I found a stand at the show. John Petcoff, who was running the Oyster Boy exhibit said I was his favourite "first timer", which I took as a great compliment. I think he was more entertained by how awkward yet excited I was about eating the oyster.</div><div><br /><a href="http://www.flickr.com/photos/52940856@N07/6278906262/" title="afood7.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6091/6278906262_40c67bae8a.jpg" width="555" height="333" alt="afood7.jpg" /></a><br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6278383615/" title="afood5.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6116/6278383615_5e8614bf34.jpg" width="555" height="" alt="afood5.jpg" /></a> </div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6279028616/" title="afood8 by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6114/6279028616_01b8d937b3.jpg" width="555" height="" alt="afood8" /></a><br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6278906858/" title="afood9.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6097/6278906858_8d4885debf.jpg" width="555" height="" alt="afood9.jpg" /></a><br /><br /></div><div>Another great "first time" food I tried was a fruit cake that I actually liked. I'm not a huge fan of fruit cake and I'm not sure if anyone is. But after trying <a href="http://grandmadebs.com/default.htm"><span class="Apple-style-span">Grandma Deb's</span></a> Rum soaked Fruit Cakes I immediately thought, this is the kind of fruit cake that needs to go around during the holidays, not that gummy crap at the grocery stores, this is the fruit cake that is fit for the Queen. And after sending 2 1/2 pounds of her fruit cake to Prince William and Kate Middleton to mark the celebration of their wedding she received a thank you <a href="http://grandmadebs.com/Letter%20from%20Buckingham%20Palace.pdf"><span class="Apple-style-span">letter</span></a> in the mail from St James Palace, confirming that her cake truly was fit for Royalty.</div><div><br /><a href="http://www.flickr.com/photos/52940856@N07/6278878460/" title="afood11.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6216/6278878460_f743085c60.jpg" width="555" height="" alt="afood11.jpg" /></a><br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6278382887/" title="afood4.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6234/6278382887_47e78c404c.jpg" width="555" height="" alt="afood4.jpg" /></a></div><div><br /><a href="http://www.flickr.com/photos/52940856@N07/6278369279/" title="afood2.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6053/6278369279_9bd310eee0.jpg" width="555" height="" alt="afood2.jpg" /></a><br /><br /></div><div>Now you're probably wondering how this food show is connected to my apple pie. Well, Whole Foods was also exhibiting at the show and they were giving away free organic apples. And just like any normal person, I probably should have taken one apple. But I wanted to make an apple pie. So I asked the Whole Foods guy if I could take enough apples to make a pie and to my delight he said yes. I only asked for four but he insisted I needed six, I wasn't about to argue with the Whole Foods guy. </div><div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6278877000/" title="afood10.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6091/6278877000_94ab09669a.jpg" width="555" height="" alt="afood10.jpg" /></a></div><div><br /></div><div>So here is my scrumptious apple pie made with hand-picked apples from the Delicious Food Show.</div> <div>P.S. If you don't let your pie sit for at least 3 hours, you'll get the runny filling in the photo below. There was no way my pie was going to sit safely for 3 hours without being eaten by one of my roommates, so for picture purposes, I had to cut into it sooner than I preferred.</div><div><br /><a href="http://www.flickr.com/photos/52940856@N07/6278920374/" title="applepie.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6229/6278920374_57d07968d6.jpg" width="550" height="" alt="applepie.jpg" /></a><br /><br /></div><div><b>Apple Pie</b></div><div><ul><li><a href="http://www.lepetitogre.com/2011/06/pate-brisee-featuring-blueberry-pie.html"><span class="Apple-style-span">2 9-inch pie crusts</span></a> (follow steps 1-7)</li><li>6 McIntosh apples, peeled, cored, and cut into thin slices</li><li>1 tbsp of lemon juice</li><li>3/4 cup of granulated sugar</li><li>1 tbsp of brown sugar</li><li>1/4 tsp of salt</li><li>1 tsp of cinnamon</li><li>1/4 tsp of nutmeg</li><li>1/4 tsp of all spice</li><li>egg wash (1 yolk beaten with a tsp of water for brushing)</li><li>turbinado sugar (raw sugar) for sprinkling on top</li></ul><div><ol><li>In a large bowl mix together apples, lemon juice, granulated sugar, brown sugar, salt, cinnamon, nutmeg and all spice. Set aside.<a href="http://www.flickr.com/photos/52940856@N07/6279098562/" title="applepie3 by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6046/6279098562_980583af29.jpg" width="500" height="333" alt="applepie3" /></a></li><li>On a floured counter, roll out one of the pie disc into a 11 inch circle. Transfer the dough to a 9-inch pie plate by rolling the dough over a rolling pin and rolling it out onto the pie plate. Fill the pie plate with the apple filling and dot with butter. Set in the fridge while you roll out the next dough. </li><li>Roll out the second pie disc into a 11-inch circle. To make a lattice crust follow these <a href="http://www.lepetitogre.com/2011/06/pate-brisee-featuring-blueberry-pie.html"><span class="Apple-style-span">steps</span></a>, for a normal crust you need to cut several slits for steam vents across the top. Using the same method, roll the pie crust over a rolling pin and unroll onto the pie plate over the filling. Seal by crimping edges. Cover the pie and chill in the fridge for 30 minutes. Preheat the oven at 375 degrees F.</li><li>Once chilled brush the pie with the egg wash and sprinkle with turbinado sugar if desired, transfer the pie onto a baking sheet (in case any filling spills over) and bake at 375 for 15 minutes, then reduce to 350 degrees for another 40-45 minutes, or until the pie is golden brown and the juices bubbling.<a href="http://www.flickr.com/photos/52940856@N07/6279100204/" title="applepie4 by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6019/6279100204_9a63250fe7.jpg" width="500" height="333" alt="applepie4" /></a></li><li>Transfer pie to wire rack and let cool for 3 hours before serving.</li></ol><div>Filling Recipe adapted from <a href="http://smittenkitchen.com/2006/11/cinnamon-sigh/"><span class="Apple-style-span">Smitten Kitchen</span></a></div></div></div><div><br /></div><div><br /></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com1tag:blogger.com,1999:blog-4892137579986177890.post-88010980501836231592011-10-16T17:49:00.018-04:002011-10-17T19:51:27.443-04:00Apple Cheddar Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeyotgN-XPPEmjxxrwsapy2SkueVJ2JEhx_C3rGS1FUlQE68DI-SaN60DB7WX2KwLHxvHCgYo7ceCjNjPgIC6oGFOVwA2F2nLd_LiV7-SnS4Ofltc3C0XsI7mWIFLQG9SiSVGIhGIBIVy/s1600/applecheddarmuffins.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 555px; height: px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeyotgN-XPPEmjxxrwsapy2SkueVJ2JEhx_C3rGS1FUlQE68DI-SaN60DB7WX2KwLHxvHCgYo7ceCjNjPgIC6oGFOVwA2F2nLd_LiV7-SnS4Ofltc3C0XsI7mWIFLQG9SiSVGIhGIBIVy/s400/applecheddarmuffins.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5664244485639811010" /></a><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>You know when you're hungry and you get a muffin at the coffee shop, because you're looking for something sweet like a cookie but more "umpf" than a donut and when you eat the muffin you find yourself deeply unfulfilled because that muffin was sweeter than expected or it just had no substance to it at all?</div><div><br /></div><div>I totally get it.</div><div><div><br /></div><div><div>And I have the solution. An apple cheddar muffin.</div><div><br /></div><div>This is the muffin that is going to satisfy that sweet and savoury craving your having. It's gonna satisfy that "I wanna meal but don't actually need a meal" craving. Unfortunately they are kind of addictive, so you may end up eating a meal of muffins. But let's solve one problem at a time fellas!</div></div><div><br /></div><div>Enjoy!</div><div><br /></div><b>Apple Cheddar Muffins</b><div><i>Makes 12 muffins </i><br /><ul><li>2 cups of flour</li><li>1 1/2 tsp of baking powder</li><li>1/2 tsp of baking soda</li><li>1 tsp of salt</li><li>1 cup of grated cheese (reserve 1/4 cup for topping muffins)</li><li>1/2 cup butter at room temperature</li><li>2/3 cup of sugar</li><li>2 large eggs</li><li>3 apples, peeled, cored and grated</li><li>turbinado sugar (for on top of the muffins)</li></ul><a href="http://www.flickr.com/photos/52940856@N07/6255624448/" title="DSC_0073.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6047/6255624448_1c2b82c43f.jpg" width="500" height="334" alt="DSC_0073.jpg" /></a><br /><div><ol><li>Preheat the oven to 350 degrees F. Grease or line muffins pans with paper liners.</li><li>In a bowl whisk together flour, baking powder, baking soda and salt. Mix in 3/4 cup of grated cheese. Set aside</li><li>In a large bowl cream butter and sugar together. Once mixed add eggs, one at at time. Mix in grated apples. </li><li>Combine the flour mixture into the large bowl and mix until just combined. </li><li>Divide batter among muffin cups, you may have left over batter, this is when you take the opportunity to eat the extra batter... or make one big muffin!</li><li>Sprinkle the rest of the cheddar cheese (1/4 cup) over the muffin tops and generously sprinkle turbinado sugar over each muffin. </li><li>Bake for 20-25 minutes ( I did 22 minutes in my oven) or when a toothpick inserted into the center of the muffin comes out clean. Let cool in pan for 10 minutes then transfer muffins to cooling rack. </li></ol></div></div></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com3tag:blogger.com,1999:blog-4892137579986177890.post-92077858332724485952011-10-10T14:48:00.015-04:002011-10-10T22:40:03.222-04:00Pumpkin Cupcakes with Brown Sugar Icing<div style="text-align: left;"><a href="http://www.flickr.com/photos/52940856@N07/6231816785/" title="pumkincupcake.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6180/6231816785_10abe9322b.jpg" width="550" height="" alt="pumkincupcake.jpg" /></a></div><div style="text-align: left;"><br /></div>I love fall. It's such a beautiful season.<div><br /></div><div><a href="http://www.flickr.com/photos/52940856@N07/6232111721/" title="faall by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6176/6232111721_d4c145362a.jpg" width="555" height="" alt="faall" /></a><br /><div><br /></div><div>I also love Thanksgiving. And although I didn't get a chance to see my family in Winnipeg, I was able to see my Ontario family in Guelph. </div><div><br /></div><div>Well technically they are my roommate's family, but I feel they have adopted me as one of their own. Guelph is such a wonderful place to visit and it's only a short bus ride from Toronto, making it a great getaway from the city life. </div><div><br /></div><div>And as much as Toronto is a part of Canada, I really feel like it's the smaller cities that make up Canada. It's the smaller cities and towns that inspire those Molson Canadian commercials where people are drinking beer on the deck in their spacious backyards, chillin' in their cottage chairs, and every now and then, checking the score of the hockey game. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9dNcrhqe7qSLqe_8p-Mdsk11pL-hZ_CNmmokExi5_5f0xSKvAzihHmCKlUkX77jEl_MzLt4wy4Rp2mT9mqaoKVG2_RavqZIg-osORP_tERgJ1mv2eP470HLg2seT9TKtUo44x0DnvTPD/s400/IMG01480-20111009-1756.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5661996822618425298" style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 555px; height: px; " /></span></div><div><br /></div><div>Sometimes I forget how much I love Canada. It's good to be reminded every now and then. </div><div><br /></div><div>As for the food this weekend.... well, there was food. A 30 pound turkey, that needed to be carved by three people, stuffing galore, potatoes, cranberry sauce, wine and oh yah... the desserts. Never underestimate the power of a potluck dinner.</div><div><br /><a href="http://www.flickr.com/photos/52940856@N07/6231964151/" title="DSC_0041 by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6019/6231964151_3f8fa60892.jpg" width="555" height="" alt="DSC_0041" /></a></div><div><br /></div><div>30lb turkey... dessert...<br /><br /><a href="http://www.flickr.com/photos/52940856@N07/6232008741/" title="DSC_0084 by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6230/6232008741_28ea0f7252.jpg" width="555" height="" alt="DSC_0084" /></a></div><div><br /></div><div><div>Like mother, like son...</div><br /><a href="http://www.flickr.com/photos/52940856@N07/6232155799/" title="thanks by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6223/6232155799_280a5159cc.jpg" width="555" height="" alt="thanks" /></a></div><div><br /></div><div>I decided to bring pumpkin cupcakes, and I must say, these flavourful and moist cupcakes will make you think second about baking that pumpkin pie. And of course you can't forget the sweet brown sugar cream cheese icing that top off the cupcakes. </div><div><br /></div><div>Enjoy!</div><div><br /></div><div><b>Pumpkin Cupcakes with Brown Sugar Icing</b></div><div><i>Makes 12 cupcakes</i></div><div><ul><li>1 3/4 cup of cake flour or all purpose flour</li><li>1 1/2 tsp of Chinese five-spice powder (pumpkin spice also works well)</li><li>1 tsp of baking soda</li><li>1/2 tsp of salt</li><li>1/2 cup of unsalted butter at room temperature</li><li>1 cup of sugar</li><li>2 eggs</li><li>1 cup of unsweetened pure pumpkin</li><li>1/2 cup of milk</li></ul><div>Frosting</div><div><ul><li>1/4 cup of cream cheese</li><li>1/4 cup of unsalted butter at room temperature</li><li>1/2 cup of brown sugar</li><li>1 cup of icing sugar</li><li>1 tbsp of dark rum or vanilla</li><li>pumpkin seeds for garnish (optional)</li></ul></div><div><ol><li><span class="Apple-style-span">Preheat oven to 350 degrees F.</span></li><li><span class="Apple-style-span">Line 12 muffin cups with cupcake liners. In a small bowl, whisk flour, Chinese five-spice, baking soda and salt.</span></li><li><span class="Apple-style-span">In a large bowl, beat butter with sugar until very creamy. Beat in eggs 1 at a time, scraping down sides if needed. Beat in pumpkin (don't worry if it curdles a bit). Then stir in flour mixture alternatively with milk just until blended.</span></li><li><span class="Apple-style-span">Divide among lingers. Bake until a toothpick inserted comes out clean, about 20-25 minutes. Set aside on a rack to cool. </span></li><li><span class="Apple-style-span">Meanwhile prepare frosting. Beat cream cheese with butter until very creamy. Add brown sugar and beat until creamy. Then add icing sugar and rum, beating until light and fluffy. </span></li><li><span class="Apple-style-span">Spread the icing among the cooled cupcakes and sprinkle with pumpkin seeds if desired. </span></li></ol><div>Recipe from <a href="http://www.lcbo.com/fooddrink/index.shtml"><span class="Apple-style-span">Food and Drink Magazine</span></a></div></div></div><div><br /></div></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com5tag:blogger.com,1999:blog-4892137579986177890.post-33181716121867294202011-10-01T16:17:00.020-04:002011-10-02T23:41:19.075-04:00Sweet and Salty Kettle Corn<a href="http://www.flickr.com/photos/52940856@N07/6201476595/" title="kettlecorn.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6168/6201476595_814430ee61.jpg" width="555" height="" alt="kettlecorn.jpg" /></a><br /><br /><div>I have a funny story about this kettle corn. </div><div><br /></div><div>I went to see the movie Drive the other day with a few friends. Great film by the way, I recommend you go see it with a group of people so you don't feel silly when you laugh at the "gory" parts. </div><div><br /></div><div>So one of the girls who came to watch the movie with us was from Chile. I noticed that she didn't get the regular popcorn from the concession stand but instead got this sweet chocolate popcorn already made in a package. She saw me eyeing up her popcorn and I'm sure felt obliged to give me some, because she did, and then proceeded to tell me about her first movie popcorn experience in Canada. </div><div><br /></div><div>" When I first came to Canada," imagine this in a fantastic Chilean<span class="Apple-style-span"><span class="Apple-style-span" style="font-size: 11px; line-height: 13px;"> </span></span>accent, "I went to the theater and got popcorn with butter in it and when I ate it, I spit it out! The butter was not butter! It was so gross! We have sweet popcorn at the movie theaters in Chili, none of this fake butter!" </div><div><br /></div><div>I then told her that the majority of food in North America is crap, and she intensely gripped my shoulder and said "Yes! Yes it is! I'm so glad you agree with me!"</div><div><br /></div><div>I thought that was pretty funny, but at the same time sad. She's not the first person to complain about American food to me, and when I say American I mean North America. When I ask my European friends what they miss most about Europe, they all say the food. And it's not just the food served at the restaurants but the ingredients at the grocery stores as well. </div><div><br /></div><div>So this funny story led me to make this sweet kettle corn, as a reminder that not all food in North America is bad and that it is possible to eat well here. </div><div><br /></div><div>Enjoy!</div><br /><a href="http://www.flickr.com/photos/52940856@N07/6201483397/" title="kettlecorn2.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6166/6201483397_70b017a145.jpg" width="555" height="" alt="kettlecorn2.jpg" /></a><br /><br /><div><b>Sweet and Salty Kettle Corn</b></div><div><i>Makes a big bowl</i></div><div><ul><li>1/4 cup of vegetable or canola oil</li><li>1/2 cup of popcorn kernels</li><li>1/3 cup of sugar</li><li>1 tsp of salt</li></ul><div><ol><li>In a large pot mix together oil and popcorn kernels on medium heat. Once the oil starts to sizzle, wait a few seconds (20-30 secs) and then mix in the sugar and salt. Cover the pot with a lid.</li><li>When the popcorn starts to pop shake the pot while holding onto the lid. Shake every few seconds to make sure the popcorn does not burn and the sugar does not caramelize, it burns pretty easily so just be careful.</li><li>When the popping begins to slow down (2-3 pops per second) take it of the heat and continue to shake until you hear no more popping. Transfer the popcorn to a large bowl and break apart any clumps. If you are not going to eat all the popcorn let cool and keep it in an air sealed container.</li></ol>*Note: Adding the sugar in just before the kernels are about to pop will prevent your sugar from caramelizing and burning. </div></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com3tag:blogger.com,1999:blog-4892137579986177890.post-5104796480406498022011-09-23T23:01:00.007-04:002011-09-24T16:14:09.856-04:00Tomato Sauce with Garlic Basil Olive Oil<a href="http://www.flickr.com/photos/52940856@N07/6177914423/" title="tomatosauce.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6155/6177914423_c94c753f5b.jpg" width="550" height="" alt="tomatosauce.jpg" /></a><br /><br />One of my fondest pasta memoires is when I was a wee one in elementary school. I had an Italian friend who's parents always made the best pasta dishes. Sometimes I would go to her house at lunch, and if I was lucky, her mom would have made her delicious penne with tomato bacon sauce. <div><br /></div><div>For awhile, whenever I made pasta, I always used the ready made tomato sauce. And every time I ate the pasta, I always thought, why doesn't it taste like that amazing tomato sauce I had as a child?</div><br /><a href="http://www.flickr.com/photos/52940856@N07/6177923721/" title="tomatosauce2.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6170/6177923721_f3cc66554b.jpg" width="555" height="" alt="tomatosauce2.jpg" /></a><br /><br /><div>Not until last summer did I realize making pasta with your own sauce made all the difference. I don't know why I never bothered with making my own sauce before. I probably thought there were special Italian grandmother techniques that were involved and if I didn't use them my sauce would not turn out. I've realized that the only technique required is to have patiences like a grandmother. The sauce needs to simmer slowly, so it can develop rich and complex flavours. The water from the tomatoes also cooks off which results in a thick homemade tomato sauce.</div><div><br /><a href="http://www.flickr.com/photos/52940856@N07/6177933337/" title="tomatosauce3.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6179/6177933337_32f7ee7248.jpg" width="555" height="" alt="tomatosauce3.jpg" /></a><br /><br /></div><div>The ingredients are also important. If you don't have access to fresh tomatos, try and find canned <a href="http://en.wikipedia.org/wiki/San_Marzano_tomato"><span class="Apple-style-span">San Marzano</span></a> tomatoes. However, if tomatoes are in season, like right now, then any variety of plum tomatoes will do. I used roma tomatoes in this recipe. Plum tomatoes have thicker walls and less water than most types of tomatoes, which will result in a rich homemade tomato sauce. </div><div><br /></div><div>The olive oil infused with garlic and basil really is the secret ingredient for this sauce. It turns this simple tomato sauce into a delicate and flavourful sauce that you will not want to mess with, except for adding a bit of Parmigiano Reggiano at the end. If you add anything else, like ground beef, it truly distracts you from experiencing the simple flavours of this sauce.</div><div><br /></div><div>Enjoy! </div><div><br /></div><div><b>Tomato Sauce with Garlic Basil Olive Oil</b></div><div><i>Serves 4</i></div><div><ul><li><i><span class="Apple-style-span" style="font-style: normal; background-color: rgb(255, 255, 255); "><p style="display: inline !important; ">9 ripe plum tomatoes</p></span></i></li><li><i><span class="Apple-style-span" style="font-style: normal; background-color: rgb(255, 255, 255); "><p style="display: inline !important; ">red pepper flakes</p></span></i></li><li>salt</li><li>4 cloves of garlic, sliced</li><li>handfull of basil leaves, leave a few leaves for garnish at the end</li><li>1/3 cup of olive oil</li><li>1 lb of spaghetti</li><li>1/4 cup of freshly grated Parmigiano Reggiano</li><li>1 tbsp of butter</li></ul><div><ol><li>To prepare the sauce, bring a large pot of water to boil and prepare a bowl of ice water on the side. </li><li>Cut a small x on the bottom of each tomato and blanch them in the boiling water for 30 seconds or until you start to see the tomato skins peeling. Quickly transfer the tomatoes from the boiling water to the ice water. When cool, peel the skin off the tomatoes. </li><li>Cut the tomatoes in half lengthwise and cut out the core. Use your fingers to scoop out the seeds inside. Reserve the seeds and juices in a bowl and set aside. </li><li>In a large sauce pan heat up 2 tbsp of olive oil on medium heat. Once the oil is hot transfer the tomatoes to the pan. Add a pinch of salt and red pepper flakes.</li><li>Allow the tomatoes to cook for a few minutes. Once they have softened, use a potato smasher and smash the tomatoes. Cook the tomatoes for 45 minutes, smashing and stirring occasionally. If the sauce seems to thick, strain the reseved juices from the seeds into the tomatoes.</li><li>While the tomatoes cook, prepare the basil and garlic olive oil. In a small sauce pan add 1/3 cup of olive oil, sliced garlic, pinch of chili flakes and basil (remember to leave some for garnish at the end). Let the oil slowly cook on low heat so the flavours can transfer to the oil. When the garlic is lightly browned, remove from heat and let cool down for 5 minutes. Strain the oil and combine with tomato sauce. </li><li>When you've cooked the tomatoes for 30 minutes prepare your pasta. Bring a large pot of water to boil and heavily salt. Add enough salt so the water tastes as salty as a broth would. Cook the spaghetti until just shy of al dente. Reserve half a cup of pasta water. </li><li>Once the tomato sauce is at your desired consistency add in the pasta, a bit of the pasta water, Parmigiano Reggiano, butter and the rest of the basil thinly sliced. If you feel the tomato sauce is still too dry, add in the remaining pasta water. </li><li>Mix the sauce and pasta together so the combination is one cohesive dish. The sauce should stick to the pasta. Serve this dish immediately and garnish with more Parmigiano Reggiano if desired. </li></ol><div>Recipe adapted from <a href="http://smittenkitchen.com/2011/08/naked-tomato-sauce/#more-7755"><span class="Apple-style-span">Smitten Kitchen</span></a></div></div></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Verdana, San-Serif; background-color: rgb(255, 255, 255); font-size: small; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 15px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: disc; list-style-position: initial; list-style-image: initial; font-size: 11px; "></ul></span></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com47tag:blogger.com,1999:blog-4892137579986177890.post-7369500355080856722011-09-17T15:21:00.007-04:002011-09-18T20:45:00.427-04:00Rosé Apple Parfait<a href="http://www.flickr.com/photos/52940856@N07/6156267903/" title="appleparfait2.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6085/6156267903_8288dacec9.jpg" width="440" height="" alt="appleparfait2.jpg" /></a><br /><br />Summer is slowly starting to slip away. The cooler weather, earlier sun sets and the lack of wasp that swarm around you while you try to eat a nice meal outside. It's always a little sad when you realize summer is over and life seems to get a little more hectic. <div><br /></div><div>But do not fret, I have found the perfect dessert to help you transition smoothly from summer to autumn. </div><div>A rosé apple parfait. <div><br /></div><div>The rosé is the summer part. This wine truly reminds me of summer and all the great times I have drinking it with friends. The apples are the autumn part. Apple picking season! There are so many different varieties of apples during this season, and this is your chance to take advantage of that. This recipe calls for Jonagold apples, but Pink Lady, Cortland or Mutsu are all fine as well. Also, if you are not super keen on very sweet desserts, use ginger cookies instead of amaretti. </div></div><br /><a href="http://www.flickr.com/photos/52940856@N07/6156783852/" title="appleparfait.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6066/6156783852_cc95074f90.jpg" width="555" height="" alt="appleparfait.jpg" /></a><br /><br /><div><b>Rosé Apple Parfait</b></div><div><b><span class="Apple-style-span" style="font-weight: normal; "><i>Serves 4</i></span></b></div><div><ul><li>2 cups rosé wine</li><li>2 cups apple juice</li><li>1 cup sugar</li><li>4 star anise</li><li>3 slices ginger, smashed</li><li>2-inch piece cinnamon stick</li><li>4 apples, peeled, cored and quartered</li><li>1 cup mascarpone cheese</li><li>1 cup whipping cream</li><li>1 cup crushed amaretti or ginger cookies</li><li>1/2 cup toasted sliced almonds</li></ul></div><div><ol><li>Combine wine, apple juice, sugar, star anise, ginger and cinnamon stick in a pot large enough to hold apples in 1 layer. </li><li>Bring to boil over high heat stirring to make sure sugar is dissolved. Boil for 2 minutes until well combined. </li><li>Reduce heat to medium-low, add apples, and cover with a circle of parchment to help them stay submerged. Poach for 15-20 minutes or until soft and saturated with flavour. Remove with a slotted spoon. <a href="http://www.flickr.com/photos/52940856@N07/6156829710/" title="appleparfait4.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6169/6156829710_7d38a65ac3.jpg" width="500" height="334" alt="appleparfait4.jpg" /></a></li><li>Return heat to high and bring juice to boil. Boil until reduced to a thick syrupy texture, about 15-20 minutes. There will be about 3/4 cup left. Return apples to pot to coat with syrup.</li><li>Combine mascarpone with 1/4 cup syrup. beat whipping cream until soft peaks form and stir half of whipped cream into mascarpone.</li><a href="http://www.flickr.com/photos/52940856@N07/6156853522/" title="appleparfait5.jpg by le petit ogre, on Flickr"><img src="http://farm7.static.flickr.com/6180/6156853522_57fd996c15.jpg" width="500" height="334" alt="appleparfait5.jpg" /></a><br /><br /><li>Layer cookies, mascarpone cream and 2 quartered pieces of apple in a parfait glass and repeat the layers. Top with remaining whipped cream and drizzle with a little syrup. Scatter over toasted almonds.</li></ol></div><div>Recipe from<span class="Apple-style-span"> <a href="http://www.lcbo.com/fooddrink/index.shtml"><span class="Apple-style-span">Food and Drink Magazine</span></a></span></div>Erica Chenhttp://www.blogger.com/profile/03153906145370787537noreply@blogger.com1