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: , , , ,

5-Minute Chocolate & Peanut Butter Sandwiches

October 24, 2009 By

Chocolate craving getting the better of you? Try these fast and simple treats!

Ingredients:

  • 48 Ritz Crackers
  • 1 cup chocolate chips, milk or dark
  • 1/2 cup peanut butter chips
  • 1/2 cup (approximately), creamy peanut butter

Directions:

  1. Spread peanut butter on a cracker and top with another cracker, making 24 ‘sandwiches’.
  2. Melt chocolate and peanut butter chips in a medium bowl placed over a pot of simmering water on medium-low heat.
  3. Dip filled crackers in the chocolate mixture, turning to coat thoroughly. Place coated sandwiches on wax paper and let stand until coating is firm.
  4. Store in an airtight container for up to 1 week.

Makes 24 sandwiches.

Filed Under: Chocolate, Desserts 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: , , ,

No-Fail Hard-Boiled Eggs

October 12, 2009 By
Image Courtesy of Monster Guide

Image Courtesy of Monster Guide

The holidays are right around the corner and as you get ready for those much-loved deviled eggs, learn how to make hard boiled eggs that won’t disappoint AND won’t feature a grayish ring around the yolk.

  1. Place room-temperature eggs in a saucepan. Cover with cold water so there’s about 1-inch of water above the eggs.
  2. Put saucepan over high heat.  Allow to come to a boil, then immediately remove from heat.  Allow eggs to stand in hot water for 12 minutes.
  3. Drain hot water and replace with cold water.  Allow eggs to stand in cold water for 5 minutes.
  4. Place eggs in refrigerator for at least 30 minutes or up to 3 days prior to peeling.
Filed Under: Eggs, Sides Tagged With: , , ,

Quick and Easy Pan Fried Smashed Potatoes

October 11, 2009 By
Smashed Potatoes - Final Product

Smashed Potatoes - Final Product

These pan-fried new potatoes are so quick and easy to make that you can served them any night of the week.  This recipe works well with leftover potatoes that have been refrigerated.

Ingredients:

  • 8 small red-skinned new potatoes, boiled until just tender – about 10 minutes
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp fresh parsley, chopped

Directions:

  1. Placed a cooled potato on a piece of paper towel.

    Smashed Potatoes - Step 1

    Smashed Potatoes - Step 1

  2. Fold a second piece of paper towel over the potato.  Press down on the potato with the palm of your hand, causing the potato to flattened slightly.
    Smashed Potatoes - Step 2

    Smashed Potatoes - Step 2A

    Smashed Potatoes - Step 3

    Smashed Potatoes - Step 2B

  3. Add oil and butter to a large, non-stick frying pan over medium-high heat.  Place smashed potatoes in the pan in a single layer and pan-fry for 4 minutes on each side.

    Smashed Potatoes - Step 4

    Smashed Potatoes - Step 4

  4. Add parsley and serve.

2 Servings.

Filed Under: American, Potatoes, Sides Tagged With: , ,

Lasagna a la Laetitia

October 4, 2009 By
Lasagna Final Product

Lasagna Final Product

This simple lasagna recipe uses my grand-mother’s untraditional meat sauce.  The unbaked lasagna can be made and refrigerated the day before serving or can be frozen for up to a month (thaw overnight before baking per step 10).

Ingredients:

  • 12 lasagna noodles from a 9-ounce package, no-boil lasagna (used Barilla)
  • 1 32-ounce container, large curd cottage cheese
  • 5 cups, Bolognese Sauce a la Laetitia
  • 1 8-ounce package of 5-Italian cheeses (from dairy aisle)
  • 4 tbs, grated parmesan cheese

Instructions:

  1. Heat oven to 375F.
  2. Butter a 13x9x3 lasagna pan.  Ladle 2 cups Bolognese Sauce a la Laetitia on bottom of pan.
  3. Layer 4 uncooked noodles over the sauce.

    Lasagna Step 3

    Lasagna Step 3

  4. Empty cottage cheese container over the noodles in the pan and spread evenly.  Sprinkle 2 tbs grated parmesan cheese.
  5. Layer 4 uncooked noodles over the cheeses.

    Lasagna Step 5

    Lasagna Step 5

  6. Ladle 2 cups Bolognese Sauce a la Laetitia over the last noodle layer.
  7. Layer 4 uncooked noodles over the sauce.

    Lasagna Step 7

    Lasagna Step 7

  8. Ladle 1 cup Bolognese Sauce a la Laetitia over the last noodle layer.
  9. Spread the package of 5-Italian cheeses, then remaining 2 tbs grated parmesan over the sauce.

    Lasagna Step 9

    Lasagna Step 9

  10. Bake covered with foil for 50 minutes.  Uncover and continue cooking until cheese is melted, about 10 minutes.  Remove from the oven and let stand 15 minutes before cutting.

6 Servings.

Filed Under: Canadian, Entrees, Italian, Pasta Tagged With: , , ,

Beer Braised Slow Cooker Pork Roast

September 28, 2009 By
Beer Braised Slow Cooker Pork Roast

Beer Braised Slow Cooker Pork Roast

This recipe is simple and produces a flavorful roast with a rich sauce.  Perfect served with mashed potatoes.

Ingredients:

  • 1 – 4lb pork roast, fat trimmed off
  • 2 tbs Dijon mustard
  • 2 tbs brown sugar
  • 1 tsp each – salt, pepper
  • 1/2 tsp each – onion powder, garlic powder, ground thyme
  • 1 bottle beer, medium bodied
  • 1 cup chicken broth
  • 1 tbs flour
  • 1 tbs butter, softened

Instructions:

  1. Rinse pork roast with water and pat dry with paper towels.
  2. Spread mustard on roast and rub all over surface.
  3. In a small bowl, combine brown sugar and all the spices.  Rub over the meat.
  4. Place roast in the slow cooker, pour beer and broth around it.
  5. Cook on LOW for 9-10 hours, then remove roast from slow cooker.
  6. Combine softened butter and flour to form a paste.  Add to liquid from slow cooker and whisk to form a smooth sauce.  Serve sauce over meat.

4 Servings.

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

Five Minute Chocolate Cake in a Mug

September 27, 2009 By
5-Minute Cake

5-Minute Cake

I won’t claim this is one of my original recipes, but it’s certainly original. Don’t curse me for giving you a chocolate outlet this simple and quick. Ingredients 4 Tablespoons flour 4 Tablespoons sugar 2 Tablespoons cocoa powder, preferable Dutch-processed 1 Egg 3 Tablespoons milk 3 Tablespoons vegetable oil Purchased chocolate syrup (optional) 1 Teaspoon mini chocolate chips (optional) 1 Large mug Instructions Stir flour, sugar and cocoa powder in the mug:

Dry ingredients

Dry ingredients

Add egg to the dry mixture, stirring to combine:

Add egg

Add egg

Pour in milk and oil, and mix well (add chocolate chips if using):

Wet ingredients and chips

Wet ingredients and chips

Place mug in microwave and ‘bake’ for 3 minutes on high (cake will rise above the rim of the mug):

Baking

Baking

Flip the contents of the mug onto a plate (add chocolate syrup if using) and enjoy!

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