AKsKitchen

Forget the pepperoni and cheese. Try pizza, Japanese style.

2015-04-01T18:55:00.000-04:00

I've been taking a break from traditional western pizza. The thin, crisp crust loaded with bacon and gooey cheese. I've discovered a healthier version. Japanese style.

Okonomiyaki is a popular dish in Japanese. Okonomi means your choice. Yaki means fried or grilled.

Okonomiyaki, or the Japanese version of pizza

I've gained a greater appreciation for Japanese cuisine thanks to our new international student, Aimi. She is 17 years old, and loves to cook and bake. She won a scholarship to study English in Canada for a year. Okonomiyaki is one of Aimi's favourite dishes.

Okonomiyaki batter

The recipe is easy peasy. The cabbage in the batter makes it filling and nourishing. If seafood isn't your thing, use shredded pork, chicken or beef. The pancake itself has a mild taste, like many other Japanese dishes. The punch of flavour comes from the condiments and garnish, such as green onion, spicy mayonnaise or oyster sauce.

Okonomiyaki
(makes one large pancake for 4-6)
Batter:
1 cup all purpose flour or rice flour
1/2 cup fish stock (see note below for quick fish stock)
1 egg
2 cups shredded cabbage or roughly 1/4 of a head of cabbage
1 cup of seafood (I use frozen assorted shrimp, scallops, mussels, octopus thawed in warm water)

Garnish:
Chopped green onion
Mayonnaise
Oyster sauce

1. Combine the flour, stock and egg in a medium bowl.
2. Fold in the cabbage.
2. Heat a lightly greased frying pan over medium heat.
3. Scoop the batter into the hot pan.
4. Arrange the thawed seafood into the batter.
5. When bubbles appear on the surface, carefully flip the pancake.

Enjoy your okonomiyaki warm, topped with chopped scallions, mayonnaise and oyster sauce.

Note: For a quick stock, add 2 teaspoons of Hondashi (powdered Japanese fish stock) to 1/2 cup of warm water. If you're using meat instead of seafood, substitute the fish stock with vegetable or meat broth.

Help me resuscitate my blog

2015-03-07T21:59:00.000-05:00

I nearly pulled the plug on AK's Kitchen. I wasn't doing much blog-worthy cooking (the routine protein + starch = quick family meal). I was about to let my blog fizzle out in cyberspace and join countless others in the big blog graveyard.

A few readers told me that they miss my posts, the recipes and the people behind the recipes. So AK's Kitchen is back.

My list of recipes is on the thin side. This is why I need your help. ("Send them now," implore my kids. "We need new flavours!")

One thing that hasn't changed is the constant flow of fascinating and inspiring people who stop by AK's Kitchen.

One of our visitors is here from Taipei. She asked me,"Why is cabbage so important to you Canadians?"

Huh?

"Cabbage day. Why do you have cabbage day every week?

She had misheard us when we were talking about GARBAGE day. She also thought that our curb side bins were filled with cabbage.

I hope you can help start a new chapter in AK's Kitchen by sharing your recipes and meals with me.

With your input, I can add more umph to my cooking repertoire. And win brownie points with my bottomless bellies.

Siestas in Spain: Savouring Every Morsel in the Moment

2014-07-10T15:50:00.003-04:00

I have a fondness for all things Spanish. Tinto de verano, summer red wine. Gaudi and the Sagrada Família Basilica. Iberian cured ham. Antonio Banderas. Siestas.

Esperanza takes in the view from the 14th century San Martin bridge in Toldeo, Spain.

Ah, siesta. That precious time after a big family lunch. The sun is at its hottest. The locals stay indoors to keep cool. Shops close their doors. Everything shuts down for a collective nap.

I enjoyed plenty of restorative siestas in Toledo, just south of Madrid. Hubby and I were there during the city's biggest religious festival, the Corpus Christi.

Corpus Christi Procession in Old Toledo

The canopied procession route at night.

We fell in love with the historic city and the family who opened their home and hearts to us.

Back to front: Armando, Esperanza, Alicia, Espe, Sagrario, Guille, Javier

Grandma Garcia shows her latest art project.

Every afternoon, around 2 P.M. was family time. Time to talk, laugh and eat. We gathered around the dining table for a BIG leisurely lunch, usually four or five courses of traditional Spanish dishes.

Seafood paella.

Empanada with tuna, olives, tomatoes and peppers.

The hearty lunch was the perfect sleeping pill before siesta. After a two to three hour break, we recharged with iced espresso. We needed the caffeinated fuel to take us through round two of socializing and munching, which usually lasted into the wee hours of the morning. I think the last time I stayed up that late was in my university years.

Grilled octopus with fried potatoes.

This churros stand is bustling from early morning to early morning.

My new amigo, Pepe at a wine cooperative, Viñedos Camarena

Back home, the kids and I seem to rush through everything. During meal time, we get ahead of ourselves. Planning. Worrying. Losing sight of today.

My Spanish friend, Armando taught me a new expression. It reminds that there is plenty of time to worry. And thoughts of the future are for tomorrow.

"Hoy no. Mañana." Translation: Not today. Tomorrow. A little Spanish wisdom to savour every morsel in the moment.

Muchas gracias amigos de Toledo. Espero verte pronto en la cocina de AK.

Brazilian Pasta?

2014-06-10T18:10:00.000-04:00

Days before the World Cup kick off in Brazil, a trio of Brazilian students took over AK's Kitchen, kicking off a new tradition right here. Pasta Sunday!

Bella, Bruno, Vittoria all in red.

Pasta is not the first thing I think of when I hear Brazil. But the South American country is home to millions of Brazilians of Italian ancestry, including the two young ladies in red.

Bella, Vittoria and their fellow Brazilian Bruno are winding down a semester in Ottawa learning English, soaking in all things Canadian. I introduced you to Bella a few weeks back in this post. The youngest of the teen trio is Vittoria. She's travelled the world. She speaks, reads and writes Portugese, English, Spanish, Italian. She's all of 14 years old. Back home in Curitiba, one of the host cities to the World Cup, she and her mom make pasta every Sunday. Here's her family's recipe and pasta-making technique.

Vittoria's Pasta
For 1 person: 1 egg + 50 grams durum semolina + 50 grams flour.
Fifty grams is the equivalent of one third cup.
For 6 people: 6 eggs + 2 cups durum semolina + 2 cups flour

Preparing the dough
In a large bowl, combine the flours.
On a smooth, clean surface, pour the flours in a mound.
Dig a well in the centre. It will resemble a big donut.
Add the eggs into the well.
With your fingers, stir the flour into the eggs.
In a few minutes, the mixture will form a blob.
Knead for a few minutes until the dough is smooth.
It was a humid day and the dough was sticky, so Vittoria sprinkled more flour to loosen the dough.
Divide the dough into portions, somewhere between the size of a soccer ball and a softball.
Let the dough sit for about half an hour.

Using the Pasta Maker
Flatten the dough with your hand and pass it through the pasta machine on its widest setting.
Fold the dough in half or in thirds and pass it through again.
Vittoria fed each batch into the rollers of the machine four times to achieve the right thinness and smoothness. Each pass through made the dough longer, thinner and smoother.
For the final pass through, she cut the dough into noodles.
Separate each piece of pasta and let dry for a few minutes.

Separating and drying the cut pasta to prevent sticking.

No pasta machine, no worries
If you don't have a pasta machine, flatten the dough with a rolling pin that's been well-dusted with flour. Let the dough dry out for a few minutes, to make it easier to cut.
Slice into thin strips with a sharp knife. Don't worry if the strips aren't perfect. Vittoria and her mom do this often, making what's called "Maltagliati," or bad cut. (Everything sounds so much better in Italian.)

Cooking the pasta
Boil a pot of water in a large saucepan.
Place the dry pasta, making sure there is plenty of water and space in the pot, or else the pasta will stick together.

The fresh pasta will be cooked in two minutes.

Drain and toss with a generous splash of olive oil and a simple tomato sauce.

We had our pasta with tomatoes, fresh basil and smoked mozzarella.

Buon appetito. Bom apetite.

Refreshing Spanish Soup: Andalucian Gazpacho

2014-06-02T16:44:00.002-04:00

Friends of ours recently packed up their lives in the northern corner of Spain for greener employment pastures in Ottawa. She is doing post doctoral work in stem cell research. He is looking to apply his masters degree in human resources.
It was with mixed emotions they left their friends, families and their centuries-old apartment in Santiago de Compostela, along the famous Camino de Santiago route. I assured them Ottawa too has its own UNESCO world heritage site, the Rideau Canal.
Still, they miss the vibrant colours and smells of their hometown. The fresh seafood, flowers, chestnuts and wine.

Spanish tortilla and gazpacho

They arrived during a snow storm, in below 30 degree cold. For all the reading they had done about Canada's capital, nothing could prepare them for our winter. Their fashionable leather shoes and tailored jackets were no match for our deep freeze.

We gave them the newscomer's initiation: how to dress in layers; where to buy groceries; how to take public transit; where to buy local beer and beef.

Grateful for our tips, they gave us a very special thank you by cooking a traditional Spanish meal.

Paella

Call it a Spanadian meal. They had to substitute a few traditional Spanish ingredients, like fresh fish and seafood, with local Canadian beef and chicken. Also on the menu, tortilla a traditional omelette with potatoes and red peppers. Between courses, we sipped a refreshing tomato soup, a staple in the Andalucia region of southern Spain.

Gazpacho

Gazpacho is quick and easy to make. This cold soup is also very forgiving. You can easily adjust the taste and texture by adding water, olive oil or more vegetable. It's a refreshing savoury soup on a hot day.

Our friends may not have had all the ingredients they're used to, but they made every dish with loadsof love and appreciation. Those are my favourite meals.

Gazpacho

7 tomatoes + 1 red pepper + 1 green pepper + 2 cucumbers + 1 large clove garlic + 1/2 cup olive oil + 1 Tablespoon balsam vinegar + salt & pepper to taste

Peel and quarter the tomatoes. (Tip: Place the tomatoes in a pot of boiling water for about 2 minutes to loosen the skin.)

Chop remaining vegetables and place all in a large bowl. Using a hand blender, combine until smooth. Slowly add olive oil and balsamic while blending. Add salt and pepper to taste.

Serve chilled. Enjoy!

Note: My friend cooks like I do, by eye-balling and tasting. Not a lot of measuring goes on in our kitchens. These are her best estimation of quantities for four servings.

Winter Blues & Brazilian Bonbons

2014-03-11T20:46:00.000-04:00

This winter's exit has been as slow as molasses. It has me feeling worn down, fed up and itching for spring. Flowers and sunshine, I'm waiting.

These little treats remind me of sunflowers. They're actually brigadeiros, Brazilian chocolate truffles. They're made with these two key ingredients:

Sweetened condensed milk and powdered chocolate. Brigadeiros are a staple at children's parties, and you can buy them at any bakery or corner store. Brigadeiros are like the Timbits of Brazil. They taste like a gooey combination of caramel and chocolate.

This is what I'm told by the newest addition to our family, Isabella, a 17-year-old exchange student who is staying with us for one semester while she practises her English. She was craving her favourite sweet and whipped up a batch with the kids.

Brigadeiros
1 can sweetened condensed milk
2-3 Tablespoons powdered cocoa (I prefer unsweetened cocoa)
1 teaspoon butter
1 cup sprinkles for decoration

In a medium saucepan, heat condensed milk and butter over low heat for 10 minutes, or until the mixture bubbles gently. Add cocoa and stir until fully dissolved. Remove from heat and let cool completely. (We refrigerated our batch for 30 minutes.)
When the mixture is cold, form into balls.
Tip: Rub the palm of your hands with butter so the chocolate doesn't stick.
Coat the chocolate balls with sprinkles and place in mini muffin cups.
Yields about three dozen small brigadeiros.

Chinese Tomato Egg Soup

2013-10-10T09:26:00.000-04:00

I had to see it to believe it. Out of my nearly-empty refrigerator, my friend pulled out two eggs and two tomatoes. Presto! Soup for six.

Tomato Egg Soup with Cilantro

Within the time it took to boil a pot of water, my friend Yingjie diced the tomatoes, beat the eggs, and concocted the traditional Chinese soup. She added salt and pepper, a few drops of sesame oil. She topped it off with chopped cilantro.

Yingjie is a visiting scientist, working in Ottawa to research indoor air pollutants. She was my houseguest for a few weeks as she got settled in this foreign land.

Everyday, she shared with me observations of Canadian people and customs. "Why are so many people here so fat? I've never seen such fat people. In China, I am fat." All 115 pounds of her.

"Why do you put ice in your drinks? The body is 37 degrees. The body likes same temperature. In China, we warm our Coca Cola."
Odd habits asides, Yingjie is in awe at all of our freedoms and luxuries. "I can't believe you can buy anything you like, so much food from anywhere in the world."

She often told me how blessed I am to be able to cook for three children and all their friends. "You are very lucky here. You can have many children. I have only one girl. If I get pregnant, I will lose my government job."

She said that China's one-child policy is difficult for many of her female colleagues. "One of my friends, she had to kill her babies. Four times." She told about another friend who had to abandon her newborn. Her stories broke my heart.

She recounted these stories as she made her tomato egg soup.
In the background, my own children were squabbling, as siblings do. And Yingjie listened with a smile. She reminded me, "You are so lucky."

Snapshots from Abroad

2013-09-05T12:09:00.000-04:00

The kids are back at school. And my kitchen is clean and quiet. Bliss.

I'm thrilled that all three bottomless bellies are putting their brains to work after the long summer hiatus.

On a train in Italy

I can finally switch gears from referee/ cook/ corporal to sane working professional.

I learned a couple of lessons this summer.

Lesson one: Never take your family vacation at the beginning of summer. Save it for August. Otherwise, you'll return home and have to listen to the same rant everyday until the start of school.

"This is so boring compared to the Italy. There's nothing to do at home. The food here isn't as good as the food we had on vacation." The last part is so true:

Cannoli in Sicily

Dried pasta in Florence

Seafood in Rome

Peaches in Venice

Lesson two: It doesn't matter how far and away the destination...

Sorrento, Italy

It's all about the people.

The Grand Canal in Venice, Italy

We reconnected with my favourite Italian sous chef, Filippo.

La Rambla, Barcelona

In España, we reunited with our Spanish friends who trekked to Barcelona from Wales and Madrid just to show us the sights and make sure we were safe from picketpockets.

I came across a fitting expression: friends are family you choose. I've chosen well.

Bobbi's Fruity Veggie Salad

2013-08-07T11:48:00.001-04:00

My friend Bobbi was getting tired of reading the same marmalade chicken post for the last few months.

"What's up with you, girl," she said to me this morning via Skype. "Why aren't you posting anything new?"

Here's my confession. I've been enjoying life outside of AK's Kitchen. For the first time in a long time, I'm feeling strong, able and confident enough to venture outside of my comfort zone. I've been teaching, mentoring and traveling. (More on the travel in an upcoming post.)

My dear friend Bobbi is an avid traveler who enjoys exotic sights and flavours. Her most recent adventure was to South America. Bobbi thoroughly enjoyed the land of red meat and sweets.

Now that she's back home, she is trying to cut out processed foods and reduce her meat intake. She's trying to incorporate more fresh fruits and vegetables into her meals. A tall order when you live with a carnivorous husband in the southern U.S.A. where beef is king and the portions are king-sized.

Bobbi is slowly shifting her eating habits, thanks to her new secret weapon. It's her food camouflage:

Sweet and crumbly Wensleydale cheese

"A couple of ounces of crumbled Wensleydale cheese covers the healthy greens. It gives my salads so much body and flavour. Hubby doesn't realise he's eating more greens and less meat."

Bobbi's Fruity Veggie Salad

Bobbi's Fruity Veggie Salad

Serves 2

Romaine lettuce

1 diced apple

1 diced and seeded cucumber

1 handful of seedless grapes, sliced in halves

optional: strawberry, celery, pecans

2 ounces Wensleydale cheese

2-3 Tablespoons balsamic dressing

Combine vegetables, fruit, crumbled cheese into a large bowl.

Toss with dressing.

Enjoy on its own or with grilled fish or chicken for a meal that will satisfy any meat-lover.

Bobbi's Tip: Chop the fruit and vegetables in small pieces of equal size, so you get all the flavours in each bite.

I'm hoping to sample Bobbi's Fruity Veggie Salad when she comes for a visit in the very near future.

Marmalade Chicken

2013-03-24T11:45:00.002-04:00

I struck out with my recent batch of orange marmalade. Arielle, who's usually a fan of citrus and sour, complained that my concoction was too acidic. The marmalade made little Alexander's face pucker and his tongue tingle. Epic fail, Mom!

How to salvage a fail? Disguise it, water it down and use it as a sauce. Project Salvage-A-Fail was in full swing.

In my fridge, next to the marmalade was a package of skinless, boneless chicken thighs. Why not introduce the two in a hot skillet?

Marmalade Chicken
Chicken parts (I used 10 skinless, boneless thighs)
3 cloves garlic, chopped
1/2 cup chicken stock or water
3 Tablespoons Orange Marmalade (recipe here)
Salt and pepper to taste

In a skillet with oil, brown the chicken with the garlic.

While the chicken is browning, combine the stock with the marmalade.
Pour the marmalade sauce into the skillet with the chicken.
Cover and simmer over low heat for about 15 minutes.

Enjoy.

Marmalade chicken with quinoa and greens

The kids gobbled up my marmalade chicken. They even asked for seconds. Mom's epic fail wasn't so lame after all.

The marmalade also works well to flavour pork chops. Mix in a teaspoon of grated ginger, a couple of tablespoons of soya sauce and tablespoon of brown sugar. Spread the zesty marinade over the chops and broil until done.

Optimism & Orange Marmalade

2013-03-14T16:51:00.003-04:00

Delinquent me. It's been too long since my last post. I've spent more time in hotels and restaurants than in AK's Kitchen.

A new project has brought me back to television, to launch and host a new programme dedicated to people with different abilities.

I just wrapped up taping season one. It gave me a unique opportunity to meet some incredible, inspiring, fascinating people.

One of my guests, Nancy, lives with cerebral palsy. Barely middle aged, she's already planning ahead because her disease accelerates the aging process. Is she worried about what the future holds for her?

Not really. Instead of worrying about tomorrow, she relishes the now. Nancy's philosophy reminds me to cherish every able moment I am blessed with.

Fresh from my latest project, I am feeling energised and optimistic. When I mistakenly bought a bag of sour oranges, I knew there was something great, waiting to be made.

My Twitter buddies at Foodies Prints and @AMWaters suggested marmalade.

I found an easy recipe here, by Elise Bauer. The fruit prep was time-consuming. I didn't use a food thermometer, but the end product turned out great.

When life gives you sour oranges, make marmalade.

Satay Sauce

2013-01-23T11:11:00.000-05:00

I had dinner recently with a longtime friend and colleague. She and her husband served a tasty Asian-inspired meal. The main dish was a pork tenderloin with a flavourful, fragrant satay sauce.

I had to duplicate it. I tinkered with Joanne and Michel's original recipe using ingredients I already had in my cupboard. This is my new staple sauce.

AK's Satay Sauce

The satay sauce is delicious with a stir fry of scallops and noodles.

And stirred in ground pork and vegetables.

I like to double the recipe and keep a jar of the leftover sauce for dipping and marinating. It adds zing to chicken drumsticks, wontons, noodles, rice, tofu, grilled veggies.

AK's Satay Sauce
2 cloves garlic, minced
1/4 piece of fresh ginger, minced
1/4 cup honey
2 Tablespoons hoisin sauce
2 Tablespoons soya sauce
1/2 cup apple cider or apple juice
1/2 cup vegetable or chicken stock
juice from 1 lime
3 Tablespoons peanut or almond butter (optional)
1/4 teaspoon sesame oil (optional)
1/2 teaspoon chili flakes or Sriracha chili sauce (optional)

Whisk everything together in a small sauce pan.
Let simmer over low heat until the sauce thickens.
Enjoy!

Ability

2013-01-22T20:28:00.002-05:00

I'm back in my kitchen. Back in familiar surroundings with the aromas and spices I missed so much when I was on the road.

Lethbridge, Alberta

Work took me across Canada, visiting communities north and west of Ottawa, Ontario, sharing my journalistic experiences with budding reporters. My mission was to teach them the basics of news gathering and televised reporting.

With CTV News Anchor Lloyd Robertson in Sudbury, Ontario

AK's journalism workshop in Edmonton, Alberta

Most of the participants in my workshop live without sight. Some without hearing. Others with mobility challenges and brain disorders, such as cerebral palsy.

Before embarking on my cross-country endeavour, I wondered how -- with such physical limitations -- can they possibly gather news, scan written data, write engaging stories and present their work?

Not easy. But not impossible. Will and technology can be great enablers.

With the help of special software and ear buds or headphones, users can hear the printed word. Mechanical devices called Braillers let users tap out their text in a series of raised dots. Their fingers read their tactile writing. In other cases, super large, high contrast text makes reading possible on a computer screen.

With the right tools, there need not be dis-ability, only different abilities. What may seem impossible merely takes some creativity and extra time.

For me, dictations apps, big fonts and the speak feature on my smart phone allow me to work.

I'm slowly easing back into my kitchen after an inspiring, energizing adventure across Canada.

I couldn't leave you without some edible inspiration:

Wild Sockeye Salmon on a bed of risotto

Brûléed lemon custard with crème fraîche and gold dust

Curry Cauliflower & One Inspiring Artist

2012-09-21T10:43:00.002-04:00

My friend Paul has an extraordinary eye. Where I see fog, he sees this:

He finds beauty in what many of us overlook. Paul is going through his countless images as he prepares his home studio for this weekend's West End Studio Tour. He's showcasing his vibrant photos from his recent trip to Havana.

I've been an admirer of Paul's work ever since we were colleagues at CJOH News. We covered hundreds of thousands of stories together. He drove me to countless interviews, events and locations. Between stops, we were always on the hunt for the best cheap eats.

Paul was at the top of his game, winning award after award. One day, in the middle of a news scrum, the veteran cameraman could no longer operate his Betacam, his hands and arms trembling uncontrollably.

Courtesy CTV Ottawa

Turned out to be -- not depression and anxiety that doctors first diagnosed -- but a degenerative neurological disease. Parkinson's put an early end to Paul's career in TV. It didn't hamper his passion for capturing beauty.

"Still photography is solitary, so there's a chance for reflection. When you frame up a shot, you're in the moment. And the Parkinson's is gone."

When I was going through the darkest period of my own neurological illness, Paul was my light. He would coax me out of my house with the promise of lunch at a new local dive.

These days, on a good day, Paul is busier and more energetic than most people I know. He packs his days with photography, salsa dancing, guitar playing, tennis and visits to AK's Kitchen to sample the latest experiments. For the record, Paul is 64 years young.

This is Paul's credo: "Some people say 'seize the day.' I have to seize the hour because time is short."

I'm managing my health, and I owe much of my success to Paul. He inspires me to push myself a little further and enjoy every healthy, able moment.

One of Paul's favourite dishes is curry cauliflower. Cauliflower is in season now, and it's a great source of dietary fiber. The Indian spices in this recipe add a range of nutritious benefits. What I like best about this recipe is that it is filling, flexible and frugal.

I stretched this recipe to make seven servings, plus leftovers for lunches. I simply doubled the amounts and added toasted almonds to boost the protein content.

Paul's Curry Cauliflower
Serves 4-6

1/2 head of cauliflower

3 tablespoons vegetable oil

1/2 large onion, diced

2 cloves garlic

4 small potatoes (peeled, diced and partially cooked)

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1/2 teaspoon cayenne pepper

1 teaspoon ground dried turmeric

2 teaspoons ground coriander seed

2 teaspoons garam masala
salt to taste
1/2 cup water or vegetable both

1 tomato, diced

1 (12 ounce) can beans, drained and rinsed

Optional but so delicious:

Toasted slivered almonds

Yogurt

chopped coriander

Separate the cauliflower into tiny florets and put aside.

In a large skillets, heat the oil.

When the pan is very hot, add the mustard seeds.

Once they "pop," add the other spices, stirring constantly for about 3 minutes until you have a dark paste.

Add the onion and garlic, and saute until translucent.

Add the potatoes, cauliflower and water/ vegetable broth.

Cover for about five minutes and let simmer.

Once the potatoes are soft, add tomatoes and beans.

Let simmer uncovered for another five minutes.

Serve warm with rice or naan bread.

Top with toasted almonds, yogurt and fresh coriander.

Raw Chocolate Bliss

2012-09-16T10:52:00.001-04:00

Craving chocolate? I found an easy, healthful substitute to a decandent chocolate truffle.

I sampled this wonderfully scrumptious dessert today, at a yoga studio of all places. If it comes from a yoga place, it's gotta be good for you, right? When I asked the yogi for the recipe, she told me that it was easier than doing the Downward Facing Dog.

Fresh dates + almonds + cocoa = Raw Chocolate Bliss

Two parts dates, two parts nuts, one part cocoa. Whiz all three ingredients in a food processor. Presto: Raw Chocolate Bliss.

When I got home, I had to try it for myself. I used 1/4 cup of dates, 1/4 cup of slivered almonds and 1/8 cup of cocoa powder. I refrigerated the mixture for about ten minutes and then formed little balls with a teaspoon and my fingers.

I made eight quarter-sized balls. I took this quick picture before my little vultures dove in and cleared the plate and all surrounding crumbs.

These tiny morsels are super filling. They're packed with fibre, anti-oxidants and a host of vitamins and nutrients.

Best of all, they leave you feeling good and satisfied, without having to do the Downward Facing Dog.

Frozen Mocha Buzz

2012-08-16T11:18:00.000-04:00

I love it when friends play around with my recipes and come up with their own variations.

My food-loving friend, Roberta has been toying with this chocolate sorbet recipe. She tells me that anything frozen is a welcome treat with the current Oklahoma heat.

Roberta uses vanilla almond milk in place of water. Instead of hauling out her ice cream maker, she uses low-tech popsicle molds. She was so excited for me to try out her method that she sent me a special package with these popsicle molds.

My first attempt resulted in chocolate sandpaper. I was too lazy to properly dissolve all the ingredients. The undissolved cinnamon and cocoa made for an unpleasant, gritty lump.

Here's another note of caution, if you're planning to serve the treats to children, be prepared for a serious buzz. Just ask my jittery kids.

My enthusiastic boys before the Frozen Mocha Buzz kicked in.

Frozen Mocha Buzz
1/2 cup maple syrup
1/2 cup cocoa powder
1/2 cup espresso
2 cups almond or coconut milk
1/8 teaspoon cinnamon

Pour everything into a heavy sauce pan.
Stir over low to medium heat until all ingredients are well dissolved.
When the liquid is cool, pour into popsicle molds.
Let freeze for at least five hours.
To enjoy your popsicle, run the frozen mold under hot tap water and gently wiggle out the treat.

If you prefer a hot drink, this recipe also makes a delicious Hot Mocha Buzz.

Poached Brain Food: Eggs in an Arrabiata Sauce

2012-08-08T09:15:00.002-04:00

My youngest is nuts for eggs. If I served him an egg with every single meal, he'd be perfectly contented. He can eat them fried, scrambled and boiled, anytime time of day.

The humble egg is low-cost source of high-quality protein. It's also good brain food. A couple of weeks ago, my friend chef Tara whipped up a quick and delicious brunch with Alexander's favourite food.

I often duplicate Tara's recipe for breakfast, lunch or dinner. And every time, it makes Alexander a very happy boy.

Poached Eggs in Arrabiata Sauce
Serves 6

6 eggs
1 large can of plum tomatoes
3 Tablespoons olive oil for sautéing
1 large onion, diced
3 large cloves garlic, minced
1 teaspoon brown sugar
1 Tablespoon balsamic vinegar
1/2 Tablespoon dried basil
1 teaspoon red pepper flakes
2 strips smoked ham/ prociutto, diced (optional)
shavings of parmesan cheese (optional)

Arrabiata sauce:
In a large, deep skillet, heat the olive oil over medium heat.
Sauté the onions and garlic until translucent.
Add the canned tomatoes. Break up the tomatoes with a fork.
Reduce the heat to low and let simmer.
Add basil, red pepper flakes, sugar and balsamic vinegar.
Stir for another few minutes until the sauce thickens.

Poaching method:
Using a ladle, make four wells in the sauce. Carefully crack an egg into each well.
Cover the pan and let the eggs poach in the bubbling sauce.
Cook for three to seven minutes, depending on how you like your yolks.
Remove the cooked eggs and serve with a generous amount of arrabiata sauce.
Repeat with the remaining eggs.

Serve with chopped ham, parmesan cheese and crusty bread.
Enjoy!

If you have any leftover arrabiata sauce, use for a mac and cheese, or as a salsa with corn chips and melted cheese.

Indian Spiced Iced Tea

2012-08-01T08:46:00.002-04:00

I opened a jar of cardamom and star anise this morning. I was craving their sweetness and warmth. But I wasn't sure what to do with them.

The fragrant spices reminded me of a warm, generous friend, Roberta. She and her husband paid us a recent surprise visit. They managed to steal time away from their business in Oklahoma City. We gave them a tour of Canada's capital. We ate and laughed, talked politics and travel, traded tales about our children.

Roberta is a finance executive-cum-art history expert. She herself is an artist who specialises in portraits and still life paintings. She has an eye for finding exquisite things and unique gifts. For example:

That's Shakespeare taking a bath in my tea cup. The cup and saucer were from the Van Gogh exhibition at the National Gallery. The Shakespeare cut out came with Voltaire, Dante and Goethe in a set called "Tea Poetics" which Roberta picked up from another gallery in her neck of the woods.
A little chuckle with my herbal tea.

Roberta's artful gifts were the inspiration for my Indian Spiced Iced Tea.

Indian Spiced Iced Tea
3 tea bags
2 cardamom pods, bruised
2 pieces of star anise
1 cinnamon stick
honey (optional)

Brew the tea and let it steep with the spices for four minutes.
Make sure you put your timer on because a minute longer might make your tea bitter.
Once the tea is ready, pour it into a pitcher full of ice.
Add honey to taste.
Enjoy!

If you like Indian flavours, here's a quick rundown on essential Indian spices.

Cheap Eats in Quebec City: 3 Must-Do Stops

2012-07-14T11:46:00.001-04:00

Quebec City is one of my all-time favourite cities. How can I not love a city that offers stunning architecture and landscapes, chocolate and croissants galore, and an opportunity to jazzer en français?

We made time to admire Quebec City on our road trip to Percé Rock. On our first morning in the Old City, we took a stroll along the cobblestone streets up to the Château Frontenac hotel. It was around 8 in the morning and the streets were just waking up. I desperately needed my morning java.

We found Café-boulangerie Paillard. It was easy to see why the place was voted "best croissant in town" by a local magazine. I ordered a double espresso allongé and sampled one or two (or four) sweet treats. I couldn't decide on my favourite, although I did need to steal another bite from my daughter's pear almond dark chocolate pastry.

Poirier at Boulangerie Paillard

We walked up to the landmark Château Frontenac and took in the views of the St. Lawrence River... just long enough to work up an appetite before our next food stop.

The Chien Mechant, or Bad Dog, was three weeks old when we stumbled in at 46 rue Garneau. (Their website was still under construction at the time.) Their specialty is European sausages and waffle potatoes.

Waffle potatoes with curry dijon mayonnaise.

Owners Christian Trudel and Irina Severin told me that they offer "good, delicious food. Nothing with junk. Just good value and good food." We certainly got that; lunch for myself and six-year-old Alexander cost under $10. Alexander enjoyed the Puppy Dog, a mini-sausage on a bun. I had the Bad Cat chicken sandwich.

The "Bad Cat:" chicken with a mango curry mayonnaise.

Saving the best for last, our final food stop for the day was just outside the Old City, down rue St. Jean. We were in chocolate heaven at Choco-Musée Érico.

You can learn all about the history and preparation of cacao. You can check the time on the chocolate clock. You can sample fine dark, milk and white chocolate chips for only a quarter for a handful. We gladly emptied our pockets of our spare change.

My favourite indulgence was the "Erico espresso," a version of affogato using a demi-tasse of rich melted dark chocolate with a dollop of homemade ice cream. I brought home bags of exquisite Tanzanian chocolate so I can experiment at home.

Erico espresso: warm chocolate with a dollop of coconut ice cream.

I was thrilled to have found three delectable eateries. On the downside, I lost my waistline. I'm pretty sure it's somewhere between Boulangerie Paillard, the Bad Dog and the Choco-Musée Érico.

The Pierced Rock

2012-07-10T08:51:00.000-04:00

Mother Nature is an amazing artist. Her awesome work of le Rocher Percé and l'Île-Bonaventure sidetracked me from my regular preoccupation with food.

I'm back from a breath-taking road trip along the Gulf of St. Lawrence, to the Gaspé region of Quebec. Our final destination was le Rocher Percé, "the Pierced Rock," the legendary limestone monolith, 450-million years old and 88 metres high.

Just across le rocher Percé, we spotted seals frolicking on l'Île-Bonaventure.

We watched the delightful dance of tens of thousands of northern gannets. Bonaventure Island is the largest bird sanctuary in North America.

The natural beauty left us exhilarated and grateful beyond words.

We did take time to appreciate the food. But for this vacation, Mother Nature's palate trumped anything on a plate.

More on the food in my next post. Stay tuned.

Big Fatty's for Big Daddy

2012-06-21T20:17:00.000-04:00

My man loves his meat. So much so that we have an unwritten rule for Father's Day: meat and lots of it. Braised or smoked, roasted or cured, the word meat reduces hubby's vocabulary to a three-syllable grunt: Bring-It-On!

For Father's Day weekend, we drove down to Burlington, Vermont for a soccer tournament for our eldest. (The Nordic Cup was great fun on beautifully manicured fields.) We cruised downtown Burlington and spotted a place that looked like they really know their meat. One glance at Big Fatty's menu and we were Pavlovian puppies. (Cue panting.)

We had our first taste of hush puppies - a fried dough of cornmeal and black pepper, flavoured with bacon, green onion, cayenne pepper and dunked in a sweet vinegar sauce.

We also devoured fried catfish, pulled pork, Memphis style ribs. Hubby consumed so much meat that he felt like the original Big Fatty the next day. And the day after.

Near Church Street, we were pleasantly surprised to see an inviting selection of eateriers that celebrate local farmers. August First, the Skinny Pancake and the City Market just to name a few.

So much good local food. So little time. Burlington, we will be back. Until then, I'm almost certain we'll get another hankering for southern-style barbeque in the very near future. Luckily, we can stay close to home and indulge at the Ottawa Rib Fest.

As hubby would say, "Bring-It-On!"

Heirloom Garden Marks Big Progress in Small Package

2012-06-02T10:01:00.000-04:00

I'm testing my green thumb with miniature garden. I planted a some heirloom seeds of tomatoes, peppers and basil. The "garden" is really a metal planter that sits in the window sill of my home office.

The organic growing kit was gifted to me two years ago by my long-time friend Aviva. At the time, it was her gesture of hope, a way to keep me preoccupied when I homebound.

When I first opened the package, I couldn't make out the instructions. The page was a dizzying blur. In frustration, I pushed the package to the very back of my pantry. I'd see it at least once a week when I was putting away groceries. Everytime I'd attempt to read the instructions, my eyes and brain failed me.

Until this morning. The page was as clear as day. I was able to identify every letter, number and punctuation mark. Huge progress!

I carefully read over the instructions with gratitiude for my re-newed abilities.

I soaked the disks of coconut fibre in water, transfered half into the metal planter, sprinkled in the seeds and covered them with the remaining coconut fibre. Easy enough, when you can actually see and feel what you are doing.

Over the next few weeks, I'll tend to my itty bitty garden. I'll keep my fingers crossed for signs of life. Hopefully, in a few more weeks, my planter will produce tomatoes, peppers and basil. I'll be able to make a homegrown salad to celebrate a new chapter with my friend Aviva.

"The journey between what you once were and who you are now becoming is where the dance of life really takes place."

The Merry Maid of the Merry Dairy

2012-05-29T08:42:00.002-04:00

We all have wild and crazy dreams. Not all of us have the courage to make them happen.
Especially when that dream is way out of your comfort zone, you need a healthy dose of faith, hope, and -- some would say-- insanity, to take the plunge.

My friend, Marlene Haley, is taking a taking a deep breath and plunging head first into a new food venture. She's scooping out vanilla frozen custard, and living out her dream.

Courtesy Katy Watts

Her dream began about 10 years ago when she and her husband had their first taste of frozen custard in the United States. "It was so creamy and delicious. The egg yolks make the difference compared to regular ice cream. We'd make special road trips just to find frozen custard," she recalls.

"When we moved back to Ottawa, we couldn't find frozen custard. I thought, we have to bring frozen custard to Ottawa. People in our neighbourhood of Wellington West - Westboro will love it."

The idea percolated for years as Marlene continued her day job as a professor. Last fall, she decided to trade in her lesson plans for cream, eggs and a professional ice cream maker.

"That was the toughest decision, to change your lifestyle, decide to work long crazy hours and just go for it," says Marlene.

She did her market research and drew up a business plan. She attended a custard-making course in the States. She bought her ice cream truck just a few weeks ago and dressed it up in the new Merry Dairy colours. After months and months of preparation, she's ready to roll.

Marlene Haley dishes out vanilla frozen custard from the Merry Dairy truck.

Her frozen custard is made with local dairy and eggs, plus sugar and vanilla. That's it - no artificial ingredients or preservatives. Each batch is made fresh that morning in her specially-equipped kitchen.

The Merry Dairy is a family affair. Marlene's nine-year-old daughter and 11-year-old son are often on duty manning the sprinkles station or the loudspeaker. (On my visit, the truck was belting out Led Zeplin's "Stairway to Heaven," the rarely-heard chimes version.) Other family members have volunteered to pitch with scooping and babysitting duties.

For now, the merry maid churns out vanilla frozen custard with various toppings. She's experimenting with other flavours.

I take my hat off to Marlene for daring to try something completely different, and for expanding Ottawa's food scene.

Dream it. Do it. Lucky for Westboro residents, we get to savour Marlene's adventure.

If you're lucky, she'll be rolling by a neighbourhood near you. You can follow the Merry Dairy truck on Twitter @themerrydairy.

Back on Track

2012-05-28T11:45:00.001-04:00

I've been away for far too long. Away from AK's Kitchen. Away from tasty, wholesome cooking. My family's been living on bland and boring express schlock. We've had lots of variations on rice and pasta.

A number of new projects have kept me preoccupied. I was also flat out from a nasty cold which wiped out my appeitite for any culinary creativity.

Time to climb out of the rut.

I'm glad to be back on track to share a delicious story. It's the story of fresh, frozen custard and the woman who's bringing it to Ottawa.

Stay tuned...

Lebanese Brunch

2012-04-10T20:46:00.000-04:00

Brunch is my favourite meal. It's my luxury meal. My slow-down-and-linger meal.

Brunch: my slow-down-and-linger meal

A typical Sunday brunch in AK's Kitchen means massive omelettes, pancakes, sausages, cheeses and fruit. And of course, pots of strong coffee and morsels of dark chocolate. When I'm too lazy to cook, I serve up a Montreal-style brunch with bagels, cream cheese and lox. And of course, pots of strong coffee and morsels of dark chocolate.

My dear friend Maya wanted to introduce me to new brunch flavours, sans chocolate. She invited me to a traditional Lebanese brunch prepared by her favourite cook, her mom, Raja.

Traditional Lebanese brunch

When I arrived, I was immediately greeted by a symphony of wonderful aromas. Lemon. Mint. Garlic. Thyme. Raja was rolling out her fresh dough for our Lebanese pizzas. The pizzas were just the starters for a delightful three-hour meal.

The main dishes were fool and fatteh. Fool is a mixture of chickpeas and beans. Fatteh is made with a layer pita bread, topped with yogurt, sprinkled with fried minced beef and toasted pine nuts. A pinch of cumin and a drizzle of olive oil add another layer of taste. Raja served fresh parsley and mint to help us digest the heavy fatteh.

Fatteh

This is the kind of dish I can eat anytime. It sticks to your ribs. It's loaded with good stuff -- probiotics from the yogurt; anti-inflammatory ingredients from the olive oil; vitamins and dietary fibre from the pine nuts. Raja she makes fatteh only on weekends because, she says, "It's so heavy, you have to have a nap after you eat it."

Assorted dried fruit and nuts

We went from savoury to sweet with a platter of dates, dried cranberries, goji berries, along with hazelnuts and walnuts. I was so satisfied, I didn't even miss my chocolate.

We topped off our traditional Lebanese brunch with high-octane Turkish coffee.

Many, many thanks to Raja and Maya for giving me a taste of Lebannon. I can't wait to return the favour and a few new flavours of my own.

Note: Aren't the photos sharp and luscious? They were all taken by Maya Shoucair. Her camera and eyes are much better than mine.