Slow Cooker Overnight Oatmeal

January 8, 2010 By
Oatmeal Serving

Oatmeal Serving

Oatmeal on a cold morning is a personal favorite.  I’ve seen a ton of recipes for Crockpot oatmeal and finally decided to try it.  I’ve tried my own version and it’s worked well on the first try!  The steel-cut oats give the oatmeal fabulous texture and the old-fashioned oats provide the creaminess that’s perfectly soothing on a cold morning.  Make in the evening and wake up to a perfect breakfast.

Ingredients:

Directions:

  1. Oatmeal Cooking

    Oatmeal Cooking

    Find a ovenproof bowl that will fit inside your Crockpot with some space around it.  Fill the Crockpot with water to half full.  Place the empty bowl in the Crockpot.

  2. Blend the water, oats and salt in the bowl.
  3. Turn the Crockpot on low and cook for 8 hours.
  4. Serve with maple syrup, raisins and cream if desired.

Makes 4 servings.

Notes: Yes, the oatmeal can be made by incorporating dried fruit like dates, apricot and cranberries in the cooking process, but the above is the purist’s version.

Filed Under: Breakfast, Entrees, Slow Cooker Tagged With: , , , ,

Maple Taffee on Snow (Tire sur la Neige)

December 28, 2009 By
Maple Taffee on Snow 2

Maple Taffee on Snow 2

As my family began getting ready for the food frenzy my visit to Quebec would bring on, one thing that my oldest niece, Maude, wanted to be sure my sister would fix for us is Tire sur la Neige, or Maple Taffee on Snow.  This treat is one most popular at sugar shacks during maple syrup season, but great anytime there’s snow outside.

Ingredients:

  • 2 – 3 cups maple syrup
  • Freshly gathered snow packed tightly into a wide, low container

Directions:

  1. Maple Taffee on Snow

    Maple Taffee on Snow

    Pour the maple syrup into a medium saucepan and bring to a boil on high heat.  Reduce heat to medium and simmer until it reaches 240°F on a candy thermometer, approximately 4-5 minutes.

  2. Using a ladle,  drizzle some of the hot syrup onto the snow, making certain not to cover the entire surface (you can re-pour additional syrup after the first round of taffee is gone).
  3. Let the taffee set for a minute then pick up by rolling on a fork or wooden chopstick.

Notes:  Don’t have snow where you live?  Finely-crushed ice from a blender would work!

Filed Under: Canadian, Desserts, Maple Syrup Tagged With: , ,

Grandma's Chocolate and Peanut Butter Treats

December 28, 2009 By
Chocolate and Peanut Butter Treats

Chocolate and Peanut Butter Treats

These treats come straight from my childhood as my Grandma made them for the holidays as far back as I can remember.  She’d make a double batch and freeze the finished treats so we’d have them well into the new year.

Ingredients:

  • 1/3 cup grated paraffin wax
  • 8 ounces milk chocolate chips
  • 1 cup smooth peanut butter
  • 2 cups powdered sugar, sifted
  • 2 cups puffed rice cereal

Directions:

  1. Melt paraffin and chocolate in a glass or metal bowl placed over a pot of simmering water over medium-low heat.  Don’t allow the bowl to touch the simmering water.
  2. Add peanut butter to the melted chocolate and blend well until fully incorporated.
  3. Stir the powdered sugar into the mixture.  Remove from heat and add the puffed rice cereal, making certain that the cereal is fully coated with the chocolate mixture.
  4. Drop spoonful of the mixture on a wax paper-lined cookie sheet and cool.  Refrigerate cooled treats.

Makes approximately 24 treats.

Notes: Paraffin wax can be found at most grocery stores in the canning section where Mason Jars are found.  Only use consumable wax such as Gulf Paraffin Wax.  Grate the paraffin using a box grater or microplane.

Filed Under: Canadian, Chocolate, Desserts Tagged With: , , ,

Cherry Blossom Treats

December 15, 2009 By

I’m Canadian and one of the candy bars I loved as a kid was the Cherry Blossom.  This treat features a thick chocolate, peanut butter and coconut shell with a tasty cherry syrup and maraschino cherry center.  The Cherry Blossom is a treat I always look forward to having when I go visit my folks in Quebec, and my mother shared the recipe we’d made when I was a kid.

Cherry Blossom

Cherry Blossom

For the chocolate treat:

  • 1 cup semi-sweet chocolate chips
  • 1/4 cup grated paraffin wax
  • 1 cup confectioner sugar
  • 1/2 cup crunchy peanut butter
  • 1/3 cup grated coconut
  • 12 whole, red maraschino cherries

Chocolate treat directions:

Combine all the chocolate treat ingredients in a microwaveable dish and microwave in 1 minute increments, stirring after each minute, until the mixture is nearly completely melted, 2-4 minutes.  Stir mixture thoroughly to ensure any un-melted bits are completely melted.

Cherry syrup:

  • 1/2 cup cherry liquid from a red maraschino cherry jar
  • 1 cup confectioner sugar

Cherry syrup directions:

In a small bowl, combine the liquid and the confectioner sugar, stirring until a thick syrup is created.

Assembly directions:

  1. Wash and dry a Styrofoam egg container, cut off the lid with scissors then oil each egg compartment well.
  2. Take melted chocolate mixture and cover each egg compartment with a thick coating using a spoon.  Work fast as the mixture will harden quickly.  If the mixture gets too hard, microwave it for 30 seconds.
  3. Add a cherry and about 1 tablespoon of cherry syrup to each egg compartment, then use additional chocolate to create a ‘lid’ for each treat.  Ensure the chocolate ‘lids’ seal in the syrup completely to avoid leaks.  Cover the egg container with cling wrap.
  4. Refrigerate overnight or at least 12 hours.  Unmold each treat carefully, then wrap each treat with aluminum foil.  Keep refrigerated.

Yields 12 treats.

Notes: You could use a cardboard egg container, but you’d need to line it with cling wrap that you’d then oil thoroughly.  Paraffin wax can be found at most grocery stores in the canning section where Mason Jars are found.  Only use consumable wax such as Gulf Paraffin Wax.  Instead of using oil on the egg container, you could also use cooking spray.

Filed Under: Canadian, Chocolate, Desserts Tagged With: , ,

Koulourakia – Greek Cookies

December 13, 2009 By
Koulourakia

Koulourakia

I dated a Greek guy for three years when I was younger and absolutely loved the holidays at his parents’ home.  Tons of cooking and baking and I learned a lot about simple, tasty food from his mother and Yia Yia (his Grand-Mother).  Every Easter, his Yia Yia would come to the house and bake her Koulourakia cookies.  She didn’t have a recipe, just memories from the old country but was willing to let me write down the ingredients and her techniques for the enjoyment of the next generation.  I’ve come up with the measurements in the following recipe as I didn’t think many people would appreciate the “put enough flour so that the dough will be okay”.  These cookies are dry and almost tasteless, but are addictive and you’ll want a dozen at-a-time.  Here’s to Theodora!

Ingredients:

  • 2 sticks butter
  • 3 large eggs
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 ounce of whiskey mixed with a pinch of baking soda
  • 1 tsp vanilla
  • flour (approximately 3 1/2 cups)
  • 1 large egg beaten with ¼ cup milk
  • sesame seeds (approximately 5 tbsp)

Directions:

  1. Preheat oven to 350 F.
  2. In a large bowl, whip the butter until creamy, approximately 1 minute.  Add sugar and blend.  Add eggs, beating well after each one.  Add baking powder.  Add whiskey mixture and vanilla.   Add flour.  Refrigerate the dough for 30 minutes.
  3. On a lightly-floured surface, form a tbsp of dough into a ball then roll it into a 7-inch long rope (sprinkle dough with some flour if too sticky).  Take the two ends of the rope, join them then twist to form a braid (watch video on how to do this).
  4. Line 4 cookie sheets with wax paper.  Place cookie braids about 2 inches apart on the wax paper-lined trays and brush tops with the egg and milk mixture.  Sprinkle the top of each cookie with sesame seeds.
  5. Place two cookie sheets on the top rack of the oven and bake until tops of cookies are browned, approximately 10 minutes, then switch the cookie sheets from the upper oven rack to the bottom oven rack and bake an additional 10 minutes.  Repeat process with additional baking sheets.
  6. Take cookies out of the oven and cool for 2 minutes, then transfer them to a kitchen towel and cool completely.

Makes 48 cookies.

Notes:  You’ll need 4 cookie sheets for this recipe (can cool and wash the first 2 cookie sheets after the first batch of cookies have baked).  You’ll likely need to re-refrigerate the dough after you roll and braid enough cookies for 2 baking sheets.  Not into braiding?  Koulourakia can also be made into a circle using a 7-inch long rope!  Do not store cookies before they’ve cooled completed or they’ll lose their crunch.

Filed Under: Desserts, Greek Tagged With: , ,

Quebec Cretons

November 17, 2009 By

This spreadable meat dish is similar to pâté but with more texture.  Cretons are a very typical eastern Canada dish served at breakfast time on toasted bread.  Cretons are sometimes also served on a cheese platter.

Cretons

Cretons

Ingredients:

  • 1 lb ground pork
  • 1 lb ground veal
  • 2 onions finely minced
  • 2 tbsp chicken bouillon granules
  • 1 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 2 tsp salt
  • 1 pinch of ground cloves
  • 1 cup evaporated milk
  • 1 cup water
  • 1 envelope flavorless gelatin

Directions:

  1. Place all the ingredients (except gelatin) in a heavy saucepan.  Mix well and bring to a boil.  Reduce heat to medium, and simmer for one hour, stirring often.  Turn off heat.
  2. Mash down the mixture with a hand potato masher to a coarse consistency.
  3. Incorporate the gelatin to the mixture.
  4. Cool completely, then stir the mixture.  Put mixture in small containers and refrigerate or freeze.

Will last in the refrigerator for up to 2 weeks or up to 3 months in the freezer.

Filed Under: Canadian, Pork, Sides, Veal Tagged With: ,
7 November 2009 Maple Syrup Pie

Maple Syrup Pie

November 7, 2009 By

Not many dishes exemplify true Canadian goodness like the Maple Syrup Pie, known as Tarte Au Sirop D’Erable in French.  Served around the holidays, or for special occasions, this simple-to-make pie is both beautiful and delicious. My Grand-Mother probably would not approve of this microwaveable version, but those of us who have a limited amount of time to bake will be thankful. 

Tarte au Sirop D'Erable

Pie Ingredients:

  • 1 3/4 cups pure maple syrup
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 1/4 cups whole milk
  • 2 large eggs, slightly beaten
  • 3 Tbsp. unsalted butter, room temperature
  • 1  9-inch Press-In Shortbread Pie Crust, baked

Pie Directions:

  1. Place all pie ingredients, except for the crust, in a large, microwaveable bowl. Whisk well to incorporate all the ingredients. Note that there will initially be lumps due to the butter.
  2. Microwave on high for 9 minutes, whisking every 2 minutes to smooth out the mixture.
  3. Pour mixture into the baked pie crust and refrigerate at least 2 hours.

 

Serves 8-10.

Notes:  Pie can be covered with plastic wrap and refrigerated up to 4 days.  If doubled or tripled, the pies can easily be frozen wrapped in plastic wrap, then in aluminum foil.

Filed Under: Canadian, Desserts, Maple Syrup Tagged With: , , , , , ,

Hazelnut Chocolate Spread

October 29, 2009 By

As someone who grew up with a sister addicted to Nutella, I find interesting the idea of being able to whip up a batch of the decadent chocolate-hazelnut spread within just a few minutes.

Ingredients:

  • 2 cups raw hazelnuts
  • 1 cup confectioners’ sugar
  • ½ cup unsweetened cocoa powder, such as Scharffen Berger or Ghirardelli
  • 3 tbs hazelnut oil, more as needed (could be vegetable oil, but flavor will be less intense)
  • ½ tsp vanilla
  • 1/8 tsp salt

Directions:

Heat the oven to 400 degrees.  Spread the hazelnuts evenly over a cookie sheet;  roast until they become aromatic, 8-10 minutes.  Transfer the nuts to a damp towel; rub to remove the skins.  Grind the hazelnuts to a smooth butter in a food processor, scraping the sides as needed, about 5 minutes.

Add the sugar, cocoa, oil, vanilla and salt to the food processor;  process until blended to the consistency of creamy peanut butter, about 1 minute.  If it is too dry, process in a little extra hazelnut oil.  Remove to a container;  cover. Refrigerate until needed.  Let come to room temperature before using.  It will keep for at least a week.

Makes: 1 ½ cups

Source: Chicago Tribune

Filed Under: Chocolate, Desserts, Italian, Sides Tagged With: , ,

Thai Food Craving? Twitter to the Rescue!

October 26, 2009 By

Last week, my guy and I had a craving for Thai Tom Yum/Ka Gai soup.  We used to get this tangy and spicy soup as take-out back when we lived in South Florida, but haven’t found a place we really like in the ‘burbs of Northern New Jersey.

I decided to try to make the soup myself, but with so many options and versions online, I sent a Tweet to my loyal followers requesting a vetted recipe.  Shortly after, Robyn Webb, who is a cookbook author, award-winning nutritionist and culinary instructor, answered with an offer to share a version of Tom Ka Gai that she uses in her cooking classes.  How great is that!?  If you’re on Twitter and are a foodie, I highly recommend you follow @robynwebb for interesting food insight.

I quickly stopped at the Asian market in Koreatown, around the corner from my office in Manhattan, for the ingredients, and promptly made the soup over the weekend to great success.  Here is Robyn’s recipe along with a photo of my results:

TOM KA GAI by Robyn Webb
(Lemongrass and Coconut soup)

Tom Ka Gai

Tom Ka Gai

Ingredients:

  • 6 cups chicken stock
  • 10 kaffir lime leaves, very thinly sliced
  • 6 – 2 inch pieces lemongrass sliced on a diagonal (use the bottom portion of the stalk.  You will need 2 stalks)
  • 4 slices galangal
  • 8 Tbsp fish sauce
  • 4 Tbsp fresh lime juice
  • 3/4 pound chicken breast, thinly sliced or cubed
  • 2 –  15 ounce cans coconut milk
  • Cooked jasmine rice (about 1/3 cup per person)

Garnishes:

  • Sliced chili peppers as desired (Thai people can use up to 3 chili peppers per person!)
  • Cilantro leaves for garnish

Directions:

  1. In a large stockpot, heat together the broth, lime leaves, lemongrass, galangal, fish sauce and lime juice.  Bring to a boil.  Add the chicken breast pieces and coconut milk.  Lower the heat and simmer for 5 minutes.  You may simmer longer if you wish for a stronger infusion.
  2. Place a scoop of cooked jasmine rice in the bottom of soup bowls if desired.  Ladle the soup over the rice.  Garnish each bowl with chilies and cilantro.

Makes 6 – 8 servings

Filed Under: Chicken, Entrees, Other Neat Things, Soups, Thai Tagged With: , , , ,

Miso-Marinated Black Cod From “Nobu: The Cookbook”

October 13, 2009 By
Nobu Black Cod

Nobu Black Cod

For those of you who’ve been fortunate enough to dine at Nobu: you’re welcome for this recipe!  For those of you who haven’t: enjoy!

Ingredients:

  • ¾ cup Mirin
  • ½ cup Sake
  • 2 cups White miso paste
  • 1 cup Sugar
  • 4 Black cod fillets, ½ lb. each
  • 4 Hajikami stalks

Directions:

Bring mirin and sake to boil in saucepan over high heat; boil 20 seconds to evaporate alcohol.

Reduce heat and add miso paste. Stir, increase heat and add sugar, stirring until dissolved. Cool.

Pat cod fillets dry and coat with miso mixture. Marinate 2 to 3 days, refrigerated.

Lightly wipe off miso but do not rinse. Put under broiler or hot grill until surface browns. Remove to preheated 400F oven and cook until done.

Place fish on plates and garnish with hajikami and miso mixture

Yield: 4 servings

Filed Under: Entrees, Fish, Japanese Tagged With: , , ,
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