Find Something To Eat

french fridays WITH Dorie - January 7th - paris mushroom soup

2011-01-10T22:08:00.000-08:00

paris mushroom soup from page 72

This ismy first French Fridays recipe review, as I just received the cookbook - around my french table for Christmas. It has been a rather hectic time, so I ended up doing this recipe late. But I did complete and found it very easy to make for the most part.

I have never removed the germ from garlic before, but did so this time in order to follow the recipe as closely as possible. We usually just mince with a garlic press, and don't worry about the innards. Also cheat slightly with chopping onions (to avoid too many tears) by using a tupperware gadget - Tupperware® Chop ’N Prep™ Chef

Chop 'N Prep


Ready to chop the onions and mince garlic.

All was added with butter and softened, and mushrooms added - allowed to release water and reduced. Did find that on our gas stove had to turn up more than medium to get mushrooms to 'release' - but we are familiar with this due to making the family Ukrainian boiled and then fried mushrooms, served with sour cream for every holiday meal!


Onions, garlic and butter Note personalized wooden spoon!

Simmering before pulverizing with immersion blender.

While simmering was taking place, I prepared the mushroom salad in bowls - using herb cutting shears I recently found in Montreal at Arthur Quentin ooh la la! Added spices to mushrooms and prepared to puree.

Chives cut and spices added to mushroom salad.

Salad ready for soup!

Waiting is difficult - good time to pour the wine and ensure it has not 'gone bad' - a full glass should ensure that and make sure soup has simmered sufficiently. This is a step that should not be skipped when cooking 'French' - 'Cooking with wine = wine in the cook!

Waiting....

Simmering ...

Voila! Soup!

This was all easy to do, did not take very long and most ingredients we regularly have stocked in the kitchen. I did not have any problem pureeing the mushroom mixture - used a heavy duty immersion blender - Braun and was did right in the pot, removed blender and put pot back on burner to ensure was good and hot before serving.

Serve with wine!

Bon Appetit!

...darleen

Yummiest Best Carrot Cake for everyone - Dairy, Soy, Eggs Free

2010-08-09T21:37:00.000-07:00

Yummiest Carrot Cake - the Best!!

I didn't get the best photo of the final cake - will try to get a better one next time.

I have adjusted the recipe to accommodate No Dairy, No Soy, No Eggs and reduced the Sugar - or at least used good sugar and less of it! This cake is the lightest, fluffiest Carrot Cake - ever.

The ingredients can be adjusted slightly as needed or for personal desires - as I will note in the recipe.

I have not tested gluten free yet, but have found similar recipe using Almond Flour, however it uses eggs - so I will test it without eggs and my substitutions.

The Icing - I have 2 versions, depending on dietary restrictions.
One uses Cool Whip frozen whip topping that may contain soy, icing sugar and creamed cheese.
Then I did find one at Elanas Pantry - organic and gluten free cooking - which is dairy and soy free.

Cream together the wet ingredients

Add dry ingredients and carrots

Put into pans - I do two layer cake

Ready for the oven

Cooked perfectly - golden!

Ready to be iced

Mix the icing - frozen dessert whipped topping into cream cheese/ sugar mixture

Lick the batters - or share.

Icing in the middle and I added shredded coconut

DONE - and ready to cut.

Please Click On Continue Reading for Recipe

RECIPE - Carrot Cake
Preheat oven to 350 degrees F
Spray 2 round cake pans, or 10 x 15 x 2 inch baking dish, or 10 inch bundt pan with cooking spray

2 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground allspice
3/4 cup white sugar
3/4 cup brown sugar
1 cup unsweetened applesauce
1/4 cup canola oil
2 tsp vanilla extract (I use Mexican pure vanilla)
2 cups grated carrots - increase to 3 cups if not using nuts and pineapple
1 20 oz can crushed pineapple - drained
1/2 cup sweetened flaked coconut
1 cup walnuts - can be omitted or 1/3 cup smashed pecans
1 cup raisins - can be omitted

Directions:

In medium bowl sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg & allspice. Set aside.
In mixing bowl, mix together applesauce, sugar and vanilla. Stir in the oil; the mixture should resemble pudding.
Gradually stir in the dry ingredients, then fold in the carrots, pineapple, coconut, walnuts/pecans, and raisins.
Pour the batter into the prepared pans, and spread evenly.
Bake for 55 to 60 minutes if one pan - 2 pans cook in 30 - 40 minutes, or until toothpick comes out clean.
Cool on rack until completely cooled.

ICING Version 1

8 ounces cream cheese softened - 1 package - can use fat reduced
3 cups icing sugar
1 tsp vanilla
12 ounces Cool Whip - 1 large container

Directions:

Mix cream cheese and sugar well with mixer.
Add vanilla and Cool Whip; mix well.
Must be refrigerated, except when serving
- (that is what it says - so don't stand in fridge serving)
Ices triple layer cake - so may have leftover for this recipe.
Heap icing in between layers and add coconut if desired.

Icing Version 2 - to avoid soy and dairy - from Elanas Pantry
Coconut Cream Frosting

1 cup coconut milk
1 cup agave nectar
pinch sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 1/4 cup coconut oil

Directions:

In medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes.
In small bowl, combine arrowroot and water to form a smooth paste.
Pour arrowroot mixture into saucepan.
Mix contents of saucepan with a hand blender and bring to a boil, briefly.
Remove pot from heat and very gradually blend in coconut oil.
Place pot in freezer for 30 - 40 minutes, until frosting solidifies and turns white.
Remove from freezer and blend again, until fluffy - use mixer.
Spread over cake or cupcakes.

Let me know how yours turns out.

...darleen

Yummiest Banana Muffins Ever With Sugar On Top - Adapted: No Soy, No Milk, No Eggs

2010-08-02T20:32:00.000-07:00


Banana Muffins before eaten in record time

I have used a Banana Muffin recipe for over 20 years, and believe it to be 24 years I was given this recipe.
The secret ingredient being Miracle Whip
- reason for loving this recipe myself, was due to the super moistness and fact that do not crumb.
YES! When I had 3 toddlers all under 3 years of age, crumbly muffins were enough to cause me to run away from home. Or at least not allow my daughters muffins, until they graduated from high school.
These muffins were the answer, and had the seal of approval from both my daughters and myself.

Bake at 350 degrees for 20 - 35 min - 12 large muffins

2 -3 Bananas
1 cup Miracle Whip
3/4 cup sugar
Beat / mix all together

2 cups all purpose flour
2 teaspoons baking soda
1/4 - 1/2 teaspoon salt

I modified the recipe years ago, in order to use brown sugar - my girls preferred. On a whim, one morning, I sprinkled brown sugar on top of muffins before popping them into oven. Yummy!! And if I ever omitted this step, ever after that - there were pouts, and "where is the sugar on top?", from my daughters. As if I no longer loved them.

These muffins have been a staple in our diet, and special treat I would make for them fresh in mornings - so they could have directly out of oven, before school, and eat the remainder for lunch and after school. 12 never lasted long with 3 girls, and friends that would have to have one as well, and anyone that was within smelling distance.

Now that 'my girls', have grown and left home - the banana muffins are still expected if they ever stay over for a visit, or if they let me know in advance. After all, if no banana muffins - do I not love them anymore?

Yes, these banana muffins are that good.

I have made them for work colleagues at different companies I have worked for, and they are also apparently addictive - once you have one, you cannot stop from having another, until they are all gone.
I added blueberries for blueberry fans, and although I thought they looked hideous they were a hit, yet again. Chocolate chips were added, and although not my favourite (and I am a chocoholic) - others enjoyed very much.

Dilemma
We hit a roadblock however recently due to several family members, including my mother and my eldest daughter discovering food intolerances. Not just to one item, but several with dairy and soy being the most severe. My daughter Rachel, has discovered she cannot tolerate protein whey - which is in almost everything! My mother has severe issues with soy, and also avoids dairy and eggs.
Miracle whip has soy added now in the past few years, and you will find this in many salad dressings, and other prepackaged foods, as well as cake mixes. What to do?

I consulted with a favourite Foodie of mine
- Cat Can Cook, and her Cook Book.
hmmmm .. almost acceptable, with a few modifications or adaptations.

RECIPE - Adapted to avoid dairy, soy and eggs.

4 large bananas, mashed
~~1/2 cup white sugar~~ - 3/4 cup brown sugar
~~1 egg -~~ omitted
~~1/3 cup melted margarine or butter~~ - little less than 1/3 cup canola oil + slop of applesauce
1 tsp baking soda
1 tsp baking powder
~~1/2 tsp salt~~ - omitted
1 1/2 cups flour - used unbleached all purpose white
1 tsp pure vanilla - my addition
Cane sugar for sprinkling on top - a must have.

Preheat Oven - 350 degrees F
- or if using convection oven like I do - 325 degrees F

I put bananas in freezer when they become over-ripe to be on-hand for when I want.
Thus - first thaw bananas in microwave for about 1 or 2 minutes, and snip ends off and squeeze into mixer bowl. They should be almost mush, but may need a bit of mixer magic to puree.

I use muffin paper cups, but if preferred you can just spray muffin tin (vegetable spray).
YIELD = 12 muffins - can be easily doubled.

Smash/mix the bananas with mixer and add sugar, oil and applesauce.
Add vanilla
Add flour 1/2 cup at a time - after fist cup add the baking soda and baking powder
- this allows for the action of rising to take place with the wet ingredients activates the soda and powder.
Add remaining 1/2 cup of flour - the batter will be sloppy.
I spray a 1/3 cup measuring cup with vegetable spray, and use to fill the muffin tins about 3/4 full.
Sprinkle with brown cane sugar if you wish, and want your children to know you love them!
Bake for approximately 20 minutes, or when toothpick inserted in middle comes out dry.

These have been tested by my mother and daughter and no ill effects. In fact were considered perfect.
Next will be to adjust to make gluten- free, but still retain the moistness and wonderful taste.

Try these and let me know what you think. Do you feel loved?

Enjoy
...darleen

ARE YOU MY CUPCAKE?

2010-07-24T07:49:00.000-07:00

Update - the cupcakes that I did make
Well, the cupcake were much more difficult than books, or online directions appeared. Or, and this is quite possible, I need more practice. A lot more practice!

I did try the easy chocolate wings, and the Hello Cupcake fancier wings, but ended up doing most with the pretzels - these were very easy. And they sorta look like butterflies :)

Katelynn's Birthday Cupcake - hers was Hello Cupcake wings

I will persevere however, and learn how to make these darn cupcakes and many more that I wish to try.

...darleen

Weekend Birthday Party -- eek .. running out of time

Need to make cupcakes

Either .. these:

My Wooden Spoon

OR

Maybe These ...

Cupcake Creations

OR ....

Annie's Eats

OR MAYBE ....


Heavenly Delight Cakes

Update to follow ... and recipe updates.
Have a Great Saturday!! ...

...darleen

Anything can be cooked on BBQ - start with RIBS

2010-07-20T23:41:00.000-07:00

BBQ Anything..

Yes .. I have proved that anything can be cooked on the BBQ. This was not tested by myself, as a test or study - but due to fact that oven was out of commission for 6 months. Why 6 months? Because we had a the kitchen renovated, that was to take a week, and well .. so far it has been 4 years, 3 months and 2 days (not that I am counting). The oven was reconnected after 6 months, in time to cook Christmas dinner.

I would like to feature BBQ ribs to start, since they are one of the most logical foods to cook on a BBQ.

RECIPE & DIRECTIONS TO FOLLOW ... stay tuned..

BBQ Ribs are one of the easiest recipes and bring the greatest pleasure to eat, and get rave reviews.
There is no need to boil the ribs - this is what I used to do, until I managed to get this recipe. Quite by accident we came into possession of this recipe. K's mother made ribs that we had the good chance to have when we visited her for lunch. They were delightful - flavorful, fell off the bones so nicely, not tough and well, just perfect. So, I asked her for the recipe and we both almost fell off our chairs - so easy. After many decades of trying to make ribs exactly like this - we had the secret.

1) To start - Pork Back Ribs - we wait for them to be on sale, and often purchase in the vacuum pack.
I buy at least 2, but usually 4 strips - vacuum packed contain 2.

2) Next cut into portions - your choice, but not too large. Season with minced garlic - lots if you like, or less. Rub into ribs with your hands. Use season salt to salt thoroughly. All are placed in large roasting pan - same one I use for Christmas turkey. Put in about 1 1/2 cups water.

3) Put into oven - 350 degrees and cook for 1 hr

4) Now ready to add sauce

1 cup ketchup
2 Tbsp brown sugar
3 Tbsp mustard

Brush sauce on liberally - completely coat each rib portion - I use tongs to get down to the bottom, flipping ribs over and use a silicone brush to get the sauce everywhere. Be sloppy this is not cake decorating - neatness does not count.

5) Put back in oven or can be done on BBQ (in roaster) and cook for 2 hrs. Check every 30 minutes and add sauce as required - usually once more at 1 hr mark. Do not let burn, as if gets too dry, ribs on top layer will start to blacken.

6) Once cooked - serve and save any extra for the week. They heat up nicely and taste better each time.

Enjoy!!

...darleen

Breakfast Egg Poof

2010-07-19T19:49:00.000-07:00

FIND SOMETHING TO EAT!

I have changed the name of my Cooking Blog, as the original name of Kitchen TNT, just did not bond with me- AND ... this is what I am usually doing or saying to others. Find Something To Eat!!

If you have others in your household, such as spouse or teenagers you will often find them staring into an open refrigerator, and then cupboards. Finally they proclaim, "There is nothing to eat in this house!". They then proceed to flop onto the couch and further state, "I'm bored." Since there is no food to be found and nothing to do, happiness is hopeless. AND - it is of course your fault.

If only ... it were possible to rig the fridge to create a blasting response

BUT....

Of course there is always something to eat in the house (except for extreme circumstances). There may not be anything prepared, or anything that appeals to their investigation. And that is what I would like to show you how I deal with, and also still holler back "Find Something To Eat!"

Also, I hope you will follow along as I demonstrate that a recipe is just a guideline, and how you can modify ingredients and become creative according to what is in your cupboards, fridge, freezer, gardens - with the odd run to neighbour or corner store.

As this blog evolves, I will be adding features and look forward to getting to know you.

Featured Recipe: Breakfast Egg Poof

Click on READ MORE to go to next page

RECIPE & DIRECTIONS

Ingredients and Equipment

1 egg per person
Slop of milk - whatever you have in fridge
Spicy Mustard - or hot sauce or omit
Cooked and chopped Meat - cold cuts, bacon, salmon - whatever
Cheese slice - processed plastic wrapped, cheddar, monteray - whatever
Slice of tomato - if you have as gives finishing touch
Spices - salt, pepper, Mrs Dash - whatever your liking, finely chopped onions
Small Pyrex ramekin per person
Cooking Spray
Wax Paper - preferable but can be wrapped with other wraps, parchment
Small bowl for mixing
Whisk
Toast - bread, bun, again whatever you FIND!

Directions:

1. Gather all ingredients and equipment & spray ramekin and set aside.

2. Break eggs into bowl

3. Add Slop of Milk and mix

4. Add salt, pepper, Mrs Dash

5. Add spicy mustard and any additional spices according to your preference and can find.

6. Pour egg mixture into sprayed ramekin.

7. Add cooked finely chopped meat that you found - about 2 TABLESPOONS

8. Get 1 slice of cheese and break in half -

8.5 - use both pieces of cheese slice overlapped.

9. Add Tomato slice.

10. Wrap in wax paper - maybe a bit better than I am showing, ramekin should be completely covered and wax paper tucked under. You can use a plate to set on if you find easier.

NUKE in microwave on HIGH for 2 minutes.

11. Get your over mitts ready, as will be HOT.
I could not find matched set apparently was by the BBQ!

12. Prepare Toast. I usually have this in and ready to push down when I put egg mixture into microwave.

13. The finished delight - EGG POOF - as it poofs as it cooks, and is light and poofy.

14. Being careful as is very hot, use spoon to slide onto toast - VOILA ...

Try it - it is always a hit in this house, and can be made into a Egg Poof Banquet with different prepared meats and condiments to be mixed according to different tastes.

Have Fun

Bon Appetit!

...darleen

Meyer Lemon Curd Pie w/an Espresso Ganache

2010-05-08T01:41:00.000-07:00

I MUST MAKE THIS !

White On Rice

Pi Day (3.14)- Meyer Lemon Curd Pie w/an Espresso Ganache

Recipe #2 Review - Lemon Meringue Tart

2009-12-06T23:13:00.000-08:00

Lemon Meringue Tart

Recipe was made exactly according to Dede Wilson's unforgettable desserts.

My first Tribulation came in deciding which pie pan to use. It calls for a 10-inch loose-bottomed fluted tart pan. Well how difficult can that be to find? Apparently much more than I presumed at 9 PM on a Sunday evening, since the flan pan I thought I had is in hiding. I really did not want to use a flan pan or quiche pan that was missing in renovation haven, as really wanted to follow the recipe directions for the sugar tart crust to ensure best results. So I went off to Walmart to get a proper loose-bottom fluted tart pan - sexy!! I could not find at Walmart, or Sobey's (local 24 hour grocery store).. so had to delay making of pie until I had all ingredients and correct equipment. Not a problem, or so I thought, I would pickup at same time I was getting the citrus zestor at David's Gourmet on Monday.

I did find the Microplane Zestor that I had longingly touched on last visit to David's Gourmet and now I own! I love it.

BUT .. no loose-bottomed tart pan. No problem, I will pickup at Zehrs, as they have kitchen appliance section and also cooking and baking supplies - ahh and appears my glass lemon juicer is also in hiding or was confiscated by children? ... again No Problem.. will just get another at Zehrs.

Well .. I could not find the loose-bottomed tart pan at Zehrs, or even a non-loose-bottomed tart pan for that matter. Nothing even close to a tart pan was to be found. Also I could not find a simple juicer device. However I did find this very cool, electric juicer that was only $9.99, so decided it was worth trying.

It is actually very amazing and I believe one of the best kitchen gadget purchases I have ever made. It is no-name made in China special. It stores in drawer neatly and even has a groove for cord to be hidden for neater storage. I have used it also for fresh orange juice from imported Florida oranges and voila - wonderful.

BUT .. still no loose-bottomed tart pan. Time to google and find local store carrying them, rather than spending anymore time searching store to store. Suddenly it appears there is a shortage of kitchen specialty stores in Kitchener- Waterloo, but I did find that Gizmos is still at Conestoga Mall in Waterloo, and website does not indicate any loose-bottomed tart pans, but I had high hopes that they will. The next day I go to the mall on my lunch break and well there is some sort of celebration due to new addition opening, that I have to avoid and make my way to Gizmos with the least fuss as possible.

AND .. YES they have the loose-bottomed tart pan in a variety of sizes, including the cutest small individual pans, that I managed to resist - well for now. If you have never been to Gizmos it is a paradise to be explored, and you will definitely find something that you just must have. Gizmos has 2 Waterloo locations.

Ok - so all ingredients purchased and equipment! I have promised to deliver lemon meringue tart on Friday to office for tasting purposes by the best tasting team - my work colleagues.

The making of the pie or tart, was an enjoyable experience except for the meringue which I believe was due to the plastic bowl I used with my Braun mixer. BUT .. this lemon meringue tart is the BEST lemon meringue that you will ever experience. The tartness is perfect. The filling is basically a very large-batch version of lemon cream or lemon curd. Dede insists that a candy thermometer be used as the temperature achieved is essential to success. Hmm .. well I did have problem with this, as my newly purchased candy thermometer was not registering correctly. This is when I start to get flustered and sweat. I really do not like to have failures once I get all ingredients mixed and now on final stretch of the promised pie. Upon inspection we discovered (my husband K and I) that packing material was still in the end of the thermometer. However, Dede does mention that the correct temperature of 180F will be when "the cream thickens and form a soft shape when dropped from a spoon" - which was consistent with where I was at. My arm was starting to go numb due to length of time I was whisking - so I was very relieved that I had reached the desired temperature. The meringue was simple enough to make, however I either did not achieve the required temperature of 160F due to still being thermometer challenged, or due to the plastic bowl used to whip the meringue, as it was slightly too soft - BUT tasted magnificent!

Assembly:

Sugar Crust ... was easy and cooked perfectly and was removed from THE loose-bottomed tart pan easily and placed on silver serving tray. Lemon filling inserted and awaiting meringue topping.

Meringue in bowl.

Meringue - after being toasted under broiler as I was too wimpy to try the propane torch without K to supervise. The one issue with broiling is that it heats the entire tart, rather than just stabilizing and toasting the meringue - so next time I will torch it!!

PERFECT LEMON MERINGUE TART

RESULTS: Taste 5 Stars!!

Ease of Making: Medium

Skills Required: Other than proper equipment and careful attention to lemon cream preparation a Beginner should be able to manage.

I will definitely be making this again and trying to perfect the meringue.

p.s. Kenwood has a new mixer that has a heating feature that I believe would be perfect for creating the lemon cream - see the links for more information.

http://www.ohgizmo.com/2009/10/22/kenwoods-cooking-chef-mixer-takes-the-stove-out-of-the-equation/

http://www.kenwoodworld.com/en/CookingChef/Home/

... darleen

Blogging Again - December

2009-12-06T21:44:00.000-08:00

I have been too busy cooking, baking and working to BLOG!! Ok .. I really need to get this figured out, as plan was to cook or bake and then BLOG about the experience.

That will be my New Year's resolution - I promise.

I also was ill with flu most of October and into November. Mostly it has passed, but still some dregs seem to linger.

Back to baking and what and how I have been doing.

The Chocolate Pie - I made 4 times with great success. I will update tomorrow, regarding the differences of each session, and how using different chocolate variations changed the outcome or not.

Other Culinary Quests that I attempted were

Lemon Meringue Tart from Dede Wilson's unforgettable desserts
Lemon Pudding
Chocolate Snowball Cake - renamed Exploding Chocolate Snowball Cake
Carrot Cake .. hmm made that twice
Best Banana Muffins in the Galaxy
Chocolate Cake with Mocha Buttercream Icing
Darleen's Very Cheesy Lasagna
Garlic Toast with Cheese
Stuffed Peppers
Potato Soup

And was the mixture of spaghetti with home made spaghetti sauce, chicken slow cooked with onion and grilled mushroom soup sandwiches.

As with all experiences I am not sure you would want to see the video, as it seems that working in a kitchen under renovation has added complications. Some cause blood to be spurted!!

Other calamities have been due to equipment trials and tribulations - such as the food processor I purchased from kijiji for $8.00. It lasted exactly 30 seconds and shredded one carrot! Then it froze and motor was unable to be resuscitated. That was after the Braun chopper also had a seized motor when being forced to chop chocolate. So I am back to chopping, pureing and shredding mostly by hand.

I am trialing - testing - a Kitchenaid Stand Mixer, lent to me by my daughter. She is a professional cook, so before I determine which is the best mixer I would like to test if possible. So far I am mostly impressed, but there are some oddities that are possibly my own peculiarities or maybe it is not the correct mixer for me! It feels backwards is the biggest complaint, and also the bowl is awkward and too small? I still prefer my 35 year old Braun Mixer (with blender, shredder and meat grinder attachments) - except for fact that switch is touchy, and only has plastic bowls. Advantage to it however is that it is not backwards - bowl is on left hand side, not right hand side. Possibly after 35 years of using it on left side is reason I find the Kitchenaid backwards. I am considering looking more closely at the Professional version with bowl lifter.

Anyway ... I will get right to my recipe reviews and modifications I made, and outcome as well as my tribulations throughout. Next will be of course Christmas baking!!

....darleen

Recipe Review #1 - espresso black-bottomed pie

2009-10-12T23:02:00.000-07:00

espresso black-bottomed pie
in a chocolate chip cookie crust

Culinary Quests Review

In unforgettable desserts by Dede Wilson, the recipe that grabbed my attention was the cover photo: clementine-chocolate-almond torte with chocolate lace, candied zest, and caramelized fruit. It was what I desired to make 1st in my Culinary Quest adventure through the pages of this delightful cookbook.

However, upon reviewing the recipe, I felt I did not have the time to provide the deserved attention. After all it was not only Thanksgiving weekend, BUT in Kitchener, Ontario - the start of Oktoberfest!! I am an avid participant of Oktoberfest and due to fact that attending just for a few hours, always seems to get me home at 2 am, I decided I should choose a recipe that could be done in less time.

In choosing espresso black-bottomed pie in a chocolate chip cookie crust, I decided that I had most of the ingredients except for the specialty chocolate called for - bittersweet chocolate, such as Valrhona Caraibe, and instant espresso powder. How difficult could that be to find? Piece of cake - or pie, right? Well reality was harsh, as a simple quick trip to the few specialty stores in Kitchener found me lost and wondering why it was so difficult to find.

My first choice of stores to search was David's Gourmet - which I had never ventured into before, but always wanted to explore. It is an amazing experience and also slightly overwhelming. I promptly found my way to the 'chocolate' section and did find Valrhona chocolate hiding in a lower shelf and only 2 packages - eureka! But wait, it was not the correct Valrhona - Guanaja 70%, andJivara milk chocolate 40% - I took it anyway, as Caraibe was no where in sight! I did find Michel Cluizel (David's is one of the few vendor's in Canada) - Concepcion 66% Dark chocolate, and upon checking unforgettable desserts that I was carrying with me, verified it could also be used for this recipe. I purchased all 3 packages - for about a total of $30.00 and total weight of 9.5 oz. I could not find the instant espresso powder, and was not sure where I would look next.

Upon reviewing my directory of baking supply stores for Kitchener Waterloo, my next stop was Ayres Baking Supplies in Waterloo. Again I had never ventured into this store, and found it to be a pre-packaged bulk baking supply store. There were several very interesting items, but no chocolate other than Lindt and Bakers chocolate. I did purchase a bag of all purpose flour and inadvertently grabbed the bleached rather than unbleached - the brand is unknown due to being a bulk store.

I did ask the girl at the till where she thought I might find the instant espresso powder, and she suggested just using some strong brewed coffee - or maybe Vincenzo's she thought might carry it.

Off I went to Vincenzo's, in Kitchener - oh remember I mentioned that this weekend was the start of Oktoberfest in Kitchener? This brings into Kitchener, Waterloo and area an additional million people for the festivities, and each has 5 cars I am sure!! And they were all driving in the direction that I needed to go, to find my baking supplies. The additional cars on the road, made my 'quick jaunt to get baking supplies' turn into a 3 hour traffic fight.

BUT!! At Vincenzo's I did find the coveted Valrhona Caraibe, and plenty of it on the wondeful shelves, right beside the impossible to find instant espresso powder - even the suggested brand: Medaglia D'oro. Excellent!! Vincenzo's is a delightful store that wonderful food aromas entice you to linger, even though the current store is packed to overflowing and barely room for the many customers. They are moving into a new location, and many of the local residents are eagerly awaiting the opening.

This is the finished product. It looks good, and tasted even better. Since we took this to our Thanksgiving dinner in Chatham ( 2 hour road trip), I did the whipped topping once we arrived, rather than transport with the whipped topping.

The crust before baking - it was easy to make, and finger press into the pie plate.

NOTE 1:

I cannot obtain King Arthur flour, as it is not carried in Canada - or at least I have not found a vendor as of yet. I used my regular flour which is Compliments All Purpose Flour (bleached). I ran out of time searching for the chocolate, and decided to use my regular flour and test the recipe. The result was that the crust batter was too crumbly and would not form into a ball - so I added chilled water by drops until I could manage it into a ball.

NOTE 2:

I did make a second pie for another Thanksgiving event the same weekend, after the first was a success, and I adjusted the amount of flour to 3/4 cupe from 1 cup resulting in gathering into a ball, and was easier to spread into the pie plate.

The filling cooked up very easily, and again I used probably a different pot that actually called for - as I have a favorite cooking pot that is larger than usual, but I prefer. It smelled amazing!! The second pie I used a different pot - medium heavy-bottomed saucepan (actually more expensive than my favorite standby) and I found it cooked faster and I had to quickly remove it from the heat as it almost curdled. I use a gas cook-top, and at the same time I was making the filling, my husband decided he needed to make a fried egg on the burner adjacent - so the situation may have been due to a bit of confusion or just my lack of experience with the specific pot.

THE FIRST SLICE!!

It cut easily and was picture perfect. The taste was also perfect. Very smooth and the chocolate flavor heavenly.

The second pie made I did use the Michel Cluizel - Concepcion 66% Dark chocolate, and it was slightly not as bittersweet chocolate flavor, but also exceptional.

TIPS: From my Trials and Tribulations

Flour - different flour does produce different results.
When cooking fillings with milk watch the heat!
Using plastic mixing bowls for beating whipping cream just does not work
- use glass or metal.

RATING: MAGNIFICIENT!
Moderately easy to make
Explosive Heavenly Taste experience

...darleen

CookBook Review - unforgettable desserts

2009-10-12T22:57:00.000-07:00

unforgettable desserts by Dede Wilson

This book is amazing!!
A cookbook, I believe should be wonderful to touch, read and have enticing photos to want me to get into the kitchen and start trying the recipes. This book did exactly that.

Starting with the preface - "Desserts are something that we want, not something that we need, so when we do indulge, we want the experience to memorable". Yes! In today's world we are constantly being told that we should eat healthy and count calories, BUT many of us still do enjoy desserts and even more reason to make them unforgettable.

The book begins with the building blocks to be used throughout the remainder of the book and in the recipes - basics and ingredients, equipment, and techniques. This layout is excellent and the style of writing used, makes it enjoyable to read and again gets the excitement going - however we are informed to read these chapters at least once. So I dutifully did read and read again.

I particularly liked the layout with a summary at top of each recipe providing some background and important information, as well as the TIP additions on many of the recipes.
The recipe chapters are well cataloged and follow in a logical sequence. Many of the recipes may offer challenges to the average non-professional cook, but with the tips and comments, I found myself encouraged to try.

At the back of the book there is a resource section that provides contact information for several ingredients and equipment. My only issue with this, is that being in Ontario, Canada it is often challenging and one of the Tribulations to source the same ingredients. Most will ship to Canada however, and other than planning is required rather than my type of spontaneous cooking!

The Index also is excellent and well categorized - an area that I find is missing in many cookbooks, making it difficult to find that recipe that you just cannot recall what chapter it was in or to find an idea for a special occasion to match the ingredients you have in the house at the moment.

The book is delightful to read, and now .. I will review some selected recipes - the Trials.
Let's bake!!!

... darleen

Kitchen TNT - Trials and Tribulations

2009-10-12T20:23:00.000-07:00

Welcome to my new blog - Kitchen TNT!!
Trials and Tribulations in my Kitchen ... reviews of cookbooks in particular, my own creations and modifications and general cooking and baking HOT finds and talk.

This came to fruition after being referred to a new cookbook by Dede Wilson - unforgettable desserts. I became enchanted by this cookbook and read most of it in 2 days!!

The book is amazing!! The organization of the book from basics to recipes is excellent and all directions are very easy to understand. I became very excited and wanted to try each recipe immediately. Since it was 2 days before Thanksgiving dinner at the in-laws, I chose a chocolate pie recipe as first test or Trial of unforgettable desserts.

Come into my Kitchen...

Find Something To Eat

french fridays WITH Dorie - January 7th - paris mushroom soup

paris mushroom soup from page 72

This ismy first French Fridays recipe review, as I just received the cookbook - around my french table for Christmas. It has been a rather hectic time, so I ended up doing this recipe late. But I did complete and found it very easy to make for the most part.

While simmering was taking place, I prepared the mushroom salad in bowls - using herb cutting shears I recently found in Montreal at Arthur Quentin ooh la la! Added spices to mushrooms and prepared to puree.

Serve with wine!

Bon Appetit!

...darleen

Yummiest Best Carrot Cake for everyone - Dairy, Soy, Eggs Free

Yummiest Banana Muffins Ever With Sugar On Top - Adapted: No Soy, No Milk, No Eggs

ARE YOU MY CUPCAKE?

Anything can be cooked on BBQ - start with RIBS

Breakfast Egg Poof

Meyer Lemon Curd Pie w/an Espresso Ganache

Recipe #2 Review - Lemon Meringue Tart

Blogging Again - December

Recipe Review #1 - espresso black-bottomed pie

Culinary Quests Review

I did ask the girl at the till where she thought I might find the instant espresso powder, and she suggested just using some strong brewed coffee - or maybe Vincenzo's she thought might carry it.

This is the finished product. It looks good, and tasted even better. Since we took this to our Thanksgiving dinner in Chatham ( 2 hour road trip), I did the whipped topping once we arrived, rather than transport with the whipped topping.

The crust before baking - it was easy to make, and finger press into the pie plate.

NOTE 1:

I did make a second pie for another Thanksgiving event the same weekend, after the first was a success, and I adjusted the amount of flour to 3/4 cupe from 1 cup resulting in gathering into a ball, and was easier to spread into the pie plate.

THE FIRST SLICE!!

It cut easily and was picture perfect. The taste was also perfect. Very smooth and the chocolate flavor heavenly.

The second pie made I did use the Michel Cluizel - Concepcion 66% Dark chocolate, and it was slightly not as bittersweet chocolate flavor, but also exceptional.

TIPS: From my Trials and Tribulations

RATING: MAGNIFICIENT!Moderately easy to make Explosive Heavenly Taste experience

...darleen

CookBook Review - unforgettable desserts

Kitchen TNT - Trials and Tribulations

RATING: MAGNIFICIENT!
Moderately easy to make
Explosive Heavenly Taste experience