Kitchen Harlot

Au Pied De Cochon

2012-02-08T14:50:00.002-05:00

Last night, Captain Amazing and I ate one of the most self-indulgent, decadent and all around crazy delicious meals we have ever experienced. Trust me, you don’t just eat this food, you live it. Of course, you will never understand unless you go to this place yourself. I imagine this is what seeing Jesus the superstar or a Leprechaun would feel like... magical and a little lucky.

Captain Amazing

Last night’s meal of meals occurred at a little establishment called Au Pied de Cochon. If you live in Montreal, you’ve definitely heard of it. If you watch Food Network Canada you might have watched The Wild Chef, one of Chef Martin Picard’s many comings and goings. Needless to say, the man stays busy dreaming up multiple ways to kill us all with cholesterol and scrumptious food.

I’ll start out here by pointing out that you don’t go to this place for the service and don’t even think about it if you’re in a rush. The wait staff was very pleasant, but painfully slow. The service also loses points for taking away C.A.’s beer mug and not asking if he would like another and for trying to push desert down our throats. No means no server guy!

Foie Gras Cromesquis

Service aside, this place was just about perfect for an easygoing night out. Even though Au Pied de Cochon is at the higher end of the culinary spectrum, you can still waltz right in with a pair of jeans and snow boots. Actually you fit perfectly with the décor if you do. Thick wooden tables, a few stuffed animals and a kitchen behind the bar so you don’t miss any of the action. It’s loud and definitely not the place for a romantic dinner. It’s almost like an upscale sugar shack in downtown Montreal, but with much better food.

When you look at the menu, it reads like a butcher’s product list; Foie Gras, Cochon, Poultry, Bison and Beef. There’s a reason for this. It’s straight to the point. There’s no hiding the fact that Au Pied de Cochon was made for meat lovers. There are two vegetarian dishes available, but I doubt any strict vegetarian should wander in. It would definitely haunt their dreams.

Foie Gras Poutine

C.A. and I started our meal with the Foie Gras Cromesquis. Delicious bite-sized pieces of foie gras, battered and fried. You heard me, it is perfection is what it is. We then decided to share a Foie Gras Poutine and see where the night takes us. This plate was insanity! I nearly lost my mind eating it. Picture this, home cut duck fat french fries, squeaky fresh curd cheese, a foie gras sauce, finished off with pieces of seared foie gras. It was like a nuclear mouthgasm. It was salty, fatty, cheesy heaven on top of the best fries in the world. IN THE WORLD.

With just a little bit of space left in our stomachs, we decided to split the homemade boudin (Blood Pudding). The sausage is served atop a small mountain of creamy, buttery mashed potatoes, braised cabbage and apples. Did I forget to mention this isn’t a place for calorie counters? Anywho, aside from my father’s bacon wrapped boudin, I have to say, this was the best boudin I have ever tasted. But as we all know, when bacon’s involved, it’s never a fair fight.

Homemade Boudin

I encourage all meat eaters to visit Au Pied De Cochon. You will want to keep coming back and taste every single item on that menu. There’s nothing else like it. Like Anthony Bourdain said about this place, it's “obscene, in a good way”.

Le Café Cognac

2012-02-03T11:51:00.010-05:00

Sometimes a restaurant doesn’t need to be perfect for us to enjoy it. Whether the décor is outdated or the coffee a little watered down, occasionally something simple is all we need. This would be the case for the Café Cognac.

I’ll be honest, when you first enter the establishment, the interior decoration screams 1990s on a budget. The creaky floors are covered with low-cost industrial carpeting, stained with years of traffic and spilt coffee and the tables are the same ones seen in every diner you’ve ever stopped in. But then there’s something about this place that keeps me coming back.

* Photo taken directly from the Café Cognac website.

Café Cognac is a small bistro type restaurant with good food at a reasonable price. The food style touches a bit of the simple French cooking married with Québec influences. This is strongly visible in the breakfast menu. On one side you have the Oscar, eggs Benedict served with crab, lobster meat and asparagus and the Benedict with black forest ham and Gruyere cheese. (C.A. and I had an order of each and swapped one... I just drooled on my blouse thinking about it.) On the other hand you have the egg plates served with baked beans and cretons, the definitive Québec breakfast. The presentations aren’t fancy, but the food is delicious.

* Photo taken directly from the Café Cognac website.

Thursday nights, the busiest time of the week, the café offers an all-you-can-eat Moules & Frites in thirteen varieties. I’ve actually never been there on a Thursday, but I have tasted the Goat Cheese, the moules Marinière and the Ardennaise (Bacon, mushrooms and white wine) all served with a bowl of fresh hot fries and mayonnaise on the side. Enjoyed with a cold pint of Stella on the terrace during summertime and I’m in heaven.

* Photo taken directly from the Café Cognac website.

The Café is certainly not the fanciest place I’ve ever been, but it is one that’ familiar and heartening. The service is always excellent, as long as you don’t expect anyone to pull out the chairs. The servers are ready to chat before taking your order, always making you feel like a regular. Kind faces and feelings of comfort are always a plus.

If you’re like me, you don’t like to spend fifty dollars a plate every time your out for a meal. If you’re in the Outaouais region and you’re looking for a great little place with a relaxed atmosphere, look no further. As an added bonus, Café Cognac always displays local artwork available for purchase directly from the artist. Good inexpensive eats and a bit of culture to boot, it’s a win-win in my book.

Pickles! Pickles! Pickles!

2012-01-30T15:19:00.006-05:00

For the first time ever in the history of the Kitchen Harlot, I give you my pickles! That’s right! I made pickles for the very first time and they are spectacular!

I know this sounds nerdy beyond the acceptable level, but I, first of all, love pickles. I am a huge fan. I eat them out of the jar watching TV. Sad? Maybe. Delicious? Definitely! Secondly, I am extremely proud about making pickles. I feel like I should be building my own home on the range, raising chickens and learning to use a sowing machine.

C.A. and I gave some these glorious jewels of tartness as gifts during the holidays and I am happy to report, I am the number one expert in the world of pickle making. But what am I saying, we all kind of new that. Am I right or am I right?

Here are a few of the most popular of these magical pickle recipes. Enjoy!

Preserved Lemons
10 Lemons (Meyer or regular), washed
1/2 Cup kosher salt, more if needed
Extra lemon juice, if needed

Place 2 Tbsp of salt in the bottom of your jars. Cut off any stems from the lemons, and cut the tip of each lemon. Cut the lemons in quarters making certain not to cut all the way through. Keep the lemons attached at the base.

Open the lemons and generously sprinkle salt all over the insides and outsides of the lemons.

Pack the lemons in the jars, pushing them down so that juice is extracted and the lemon juice rises to the top of the jar. Add peppercorns, bay leaves and cinnamon sticks to your taste, and more lemon juice if needed.

Seal the jars and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks.

These can be stored in the refrigerator for up to 6 months.

Pickled Turnips
25-30 Turnips, pealed
12 Beets, pealed
4 Tbsp Sea-salt
4 Cups warm water
6 Cups White vinegar

Slice the turnips and the beets into ½ inches thick sticks.

Place vegetables in a big bowl and mix them with the sea-salt. Cover the bowl with plastic wrap and leave overnight at room temperature.

Remove sticks together with the water that has come out and put them in jars. Add the warm water and vinegar until the jars are filled. Seal the jars and put the pickled turnips in a sunny spot for one week before eating.

Cinnamon Pickled Beets
5 1/2 Cups white vinegar
4 Cups granulated sugar
4 Cups water
2 Tbsp ground cinnamon
1 1/2 Tbsp salt
12 Lbs beets, peeled and sliced

In a large pot, bring the mixture of vinegar, sugar, water, cinnamon and salt to a boil. Stir until the sugar has dissolved. Stir in the beets, and simmer for about fifteen to twenty minutes, until the beets are tender.

Transfer the sliced beets into the jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top.

Seal the jars and store in a cool dark place for one week before eating.

Ernie & Ellie

2012-01-24T15:54:00.010-05:00

Before I ever stepped foot in Ernie and Ellie, I had passed it multiple times, walking through the De’Carie Square ghost mall. The building itself is almost completely deserted except for the Winners, Homesense, a few nick-knack shops, the Dollar Cinema and of course Ernie & Ellie. C.A. and I Love-Love-Love the Dollar Cinema. It’s like their slogan says: “Big screens, big movies, low prices”. Seriously, $2.50 for movies and $1.00 for snacks. Check it out, it’s completely out of the ordinary, it’s campy as hell, it is my Shangri-La.

One night, we decided to stop into Ernie and Ellie for dinner before going to the movies. C.A. and I are the kind of people who don’t return to restaurants where we’ve had a negative experience. This would be the perfect example of one of those cases.

As we entered the restaurant, the decor was surprisingly nice considering the location. It was almost empty with the exception of a few elderly couples enjoying the Matzah ball soup. We waited to be seated for a few minutes before a server stepped out from the back still chewing her food. She gave us a half-hearted smile and led us to our table. The server gave us our menu and asked if we wanted anything to drink before she slipped back into the kitchen, obviously to finish her meal.

After waiting about fifteen minutes, the server returned to take our orders, mouth full, chewing while taking our orders, talking with her mouth full. Real classy there Verna. (Verna wasn’t her name, but that what I imagine all mouth breathing, gum/food chewing female servers are called.) But I digress. We order the matzah ball soup and a blooming onion. Verna, informs us that there might not be anymore onions, but that she would check with the kitchen.

Thirty minutes later, the busboy brings us our soup, with no news on the onion. At this point we have been in this empty restaurant for about forty-five minutes with minimal service as our server spends her time in the back stuffing her face. We are not amused, but happy to finally get our soup, we dig in. They could have served us a bowl of water with a soggy piece of bread and we wouldn’t have known the difference. Both hungry, we eat half of it and still we wait for our server to come back. Another twenty minutes pass, we decide to pay for the soups and skedaddle.

As we pay the manager standing at the cash, the server ran to us saying our onion was ready. We said, keep it. The manager did turn out to be a Mensch and took it off our bill. Fifteen bucks for two farkakt matzah ball soups later, we decided to treat ourselves to a nice buttery popcorn at the movies.

I had read reviews online praising the kosher restaurant’s food and atmosphere. What a letdown!

The Burgundy Lion

2012-01-16T15:50:00.005-05:00

When you think about mouth watering fare, the first thing that comes to mind usually isn’t British cuisine. When I think of the United-Kingdom, what usually comes to mind is soccer, the monarchy, Alfred Hitchcock, Sherlock Holmes and yes of course fish and chips. Yes, these are all stereotypes, but I’ve never actually been to the U.K. so what do I know?

* Photo taken directly from the Burgundy Lion Website.

All of this being said, when C.A. suggested that we meet a group of friends at the Burgundy Lion for brunch this Sunday I really didn’t know what to expect. We had heard good things about it in the past, but in any case, pleasing eight palates can be quite the challenge, especially when the menu contains lots of things like Blood Pudding, Bubble and Squeak and Kippers. C.A. and I are huge fans of Blood Pudding, but for many, the name alone causes fear.

The Burgundy Lion’s decor is very much what you would expect the quintessential British pub to look like. Wooden walls, wooden bar, wooden floor, wooden tables and wooden chairs. There’s a lot of wood and some leather peppered throughout the place. The walls are filled with U.K. memorabilia and a soccer match is playing on flat screen TVs. The cute waitresses sport an air of badassery, dressed in skinny jeans, a white t-shirt and black suspenders. A little punk rock, a little clockwork orange. All in all, the vibe is exactly what it should be in a place like this.

* Photo taken directly from the Burgundy Lion Website.

Marketing schematics aside, let’s talk about the food. I had the full English breakfast (2 Eggs, Sausage, Bacon, Ham, Blood Pudding, Mushrooms, Baked Beans, Potatoes, Fried Tomato) which came with crumpets and C.A. had the Full Monty (Eggs, Sausage, Bacon, Ham, Blood Pudding, Small Squeak, Kippers, English Toast, Roast Beef, Mushrooms, Baked Beans, Fried Tomato). Now I am going to warn you all in advance, one plate of food was enough for two. Neither of us was even close to finishing our plate, but boy did we ever try. Who knew English food could be so good! Kim, self proclaimed french fry expert, who had the Burgundy Fish & Chips said, and I quote “These are the best fries I have ever had.” Nough said!

* Photo taken directly from the Burgundy Lion Website.

Long story short, the Burgundy Lion is one of those places that automatically becomes the “Go-To” place for an authentic Brit meal and a pint of beer and all for a reasonable price. Filled with everyone from Hipsters to Lawyers to Grandma and Grandpa, this place is definitely a repeater.

Visit their site at http://www.burgundylion.com/ to make an online reservation or to peruse the menu.

* Photo taken directly from the Burgundy Lion Website.

Un VRAI Rêve de Chocolat

2012-01-06T15:30:00.007-05:00

A hidden gem, nestled comfortably on Québec city’s Chemin Ste-Foy, Rêve de Chocolat has everything to satisfy any foodie’s sweet tooth. Maître Chocolatier Christophe Courtaud, greets his visitors with a warm smile and a sparkle in his eye that instantly tells you he’s one of the lucky few who get to do what they love.

I wasn’t certain what to expect when I first walked in its humble front door, but once inside, I was pleasantly captivated by the glorious smell of hot chocolate. Silly Hazelnut Hot Chocolate, no need to seduce me, you had me at hello.*In my imaginary cut-away scene, I’m making-out with my hazelnut hot chocolate, because it was that good.*

Christophe’s love for the art is self-evident when you observe the quality of his work and his interest in exploring fascinating flavour combinations. I have to admit, when I bit into the Chocolat au Caramel Beurre Salé et Praliné Amande et Pailleté Croustillant, I had my first real mouthgasm. I thought I had one before with Foie Gras, but that was nothing compared to this. Other interesting flavours you’ll find are Caramel à la Bière, Caramel à la Fraise Accompagné d’une Ganache Chocolat Noir 70 % au Poivre Rose, Ganache Ananas et Noix de Coco, Caramel à la Tomate Accompagné d’une Ganache Piment d’Espelette and Ganache au Melon Cantaloup et Porto, just to name a few. Boxes are filled with chocolates of your choosing, so you can try them all. All chocolates are made with quality 70% dark chocolate or Swiss milk chocolate.

Christophe’s partner in crime and in life, Kim Cormier, also lends her baking skills in assisting with cheesecakes, tarts and cakes sold to local distributors around Québec city. The young couple brings a long needed breath of fresh air into the world of Chocolate. A far cry from the usual stuffy chocolate shops or the sub-par chain shops (*Ahem* Sounds like Saura Lecord), this place offers a unique atmosphere, akin to the younger culinary enthusiasts of today. Breaking away from the redundancy of the classic shop, Rêve de Chocolat’s décor is an eclectic collection of paintings, sculptured furniture and metal work, created by local and international artists alike.

I personally have tasted many sweet creations found in the Rêve de Chocolat shop and can honestly say that from the Pâtes de fruits, to the handcrafted chocolates, the sweets found here are some of the best I have ever had. EVER.

Open every day except for Monday, you can find the shop on 1445 Chemin Ste-Foy. You can also visit the website at www.revedechocolat.com or even send them an email at info@revedechocolat.com.

Tunes, Raclette and Eton Mess

2011-12-28T15:04:00.002-05:00

Ah the holidays! That special time of the year when we reconnect with loved ones, gain five pounds, decide to “say things as they are” at the family dinner over a second bottle of Pinot Noir and take part in a riot over a single toy, literally. (At this moment, my legal representation feels that an apology to the group of elderly I stepped over, racing for the last “Iron Man 2” action figure would be in order. Ahem... My bad...) That my friends, is what I call the magic of the season right there. *sigh*

Pending legal actions aside, I was quite lucky this holiday season to spend Christmas Eve in great company. Over at Emma and Pastelle’s place, we celebrated the holidays with great wine, some Raclette and of course some tunes!

This was my first time eating Raclette, so I wasn’t really sure what to expect. For those who have never heard of it, it’s a traditional cheese dish from Switzerland and the Savoy region of France. Traditionally, the Raclette (cheese) is warmed by a fire and then scraped onto a plate, served with boiled potatoes, meats and pickles. In modern times though, the dish is identical, but the methods of cooking have evolved. You can now purchase a Raclette grill, which serves the same purpose, but takes away the need to have any appendage close to a roaring fire. What will those smarty-pants scientists come up with next?

For dessert, as the quartet played some merry folk tunes, I made an Eton mess. A what now? You ask. An Eton mess is a dessert consisting of broken meringue, fresh strawberries and whipped cream. I mean real whipped cream here, none of that “Cool Whip” junk. No recipe needed. Put as much as you want of each ingredient. Any which way you measure it, it’s going to be delicious. It’s a lot fancier than pudding, but can still serve it from a cup.

Happy Holidays Everyone! Stay safe and be cool yo!

Dinner AND Wine... Of Course

2011-12-15T16:39:00.005-05:00

Is there anything better than dinner with friends? Dinner AND wine with friends, you say… Agreed! I was lucky enough to have dinner with Emmanuelle and Pastelle a few weeks back. We decided that it would be a great idea to have a French inspired meal. You can NEVER go wrong with French food. Four words: Cream, Butter, Cheese and Bacon. I think we have winner!

First off, the ladies gave me a tour of their gorgeous new apartment in Montreal. That’s right they’ve moved here too! YAY! I see... dinner parties, gorgeous wine and cheese, girl’s nights and delightful music in my near future. Side Note: VISHTèN’s putting out their new album Mosaïk shortly, so visit their site to pre-order your copy! (Click Here for VISHTèN)

Needless to say I’m a bit jealous of the size of the apartment as well of the beautiful crown mouldings, high ceilings and pantry. *Sigh* I’ve always wanted a pantry like Michael Smith’s. You East Coast Foodies know what I’m talking about! One hundred year old balsamic vinegar aged to perfection? Why yes, I just so happen to have a bottle right here... Dark chocolate with Fleur de Sel de Guérande? Of course, what a question!

Like always, I digress. The food was delicious. As a first course, Emma made her famous onion soup, which I requested. It is beyond awesome. I have never eaten a better onion soup anywhere, ever. And it is my belief that no one ever will, ever. I’ve tried making it myself, but there’s always something missing. I figure why mess with perfection, so I eat it at Emma's house instead.

As a main course, we had Escalope de Poulet à la Normande with apples and oyster mushrooms. Not to be uncouth but, mium-mium-mium! With a lovely side of roasted asparagus and pattypan squash, I couldn’t ask for anything better!

For desert, I had made a simple vanilla cake with a decadent buttercream frosting, chocolate shavings and fresh raspberries. I almost had to quarter the cake with police tape before I left for the evening. C.A. Jr. looked like he was ready to pounce on it, but I gave him the beaters to clean off instead.

We had a lovely glass of wine, traded stories and enjoyed good tunes for the rest of the night. Looking forward to our next get-together ladies!

Vanilla Cake by The American Woman’s Cookbook (1939)
2/3 Cup shortening (I used butter)
1/2 Tsp Salt
2 Cups Sugar
1 Cup Milk
3 Cups Sifted cake flour
1 Tsp Vanilla
3 Tsp Baking powder
5 Egg Whites, stiffly beaten

Cream shortening, add sugar gradually and cream until light and fluffy. Sift dry ingredients together 3 times and add alternately with milk and vanilla to creamed mixture. Fold in egg whites. Pour into greased pans and bake in a moderate oven(350°) 30 minutes.

Basic Chocolate Buttercream Frosting
1 Cup Unsalted butter, room temperature
3 Cups Confectioners sugar
1/2 Cup Cocoa powder
1/2 Tsp Salt
2 Tsp Pure vanilla extract
4 Tbsp milk

Cream butter in a large bowl until fluffy. Sift in one cup of the sugar at a time, making certain each cup is well blended before adding another one. Sift in the Cocoa powder and whip until all ingredients are well incorporated. Add vanilla extract, salt, and milk and beat for an extra three to four minutes. Depending on how you prefer the consistency of your frosting, you can add extra milk or sugar to the mix.

Wonton Wrapper Two-Bite Pies

2011-12-05T14:18:00.001-05:00

If you’ve ever read this blog, you know how I feel about wasting food. It’s not cool, at all. We’re an intensely consumerist society who throw out food for inane reasons. I just can’t fathom throwing away perfectly good food when approximately 18000 children in the world die from starvation every single day.

I apologise for being preachy, but this knowledge affects me deeply. I try my best to never throw out good food. Everything has a use, a purpose and can be reused if you just use your imagination or even just make the effort.

A few tips on using every little piece of food you purchase:

• Keep vegetable trimmings and peels in a large re-sealable bag in the refrigerator and make your own vegetable stock. (Same goes for bones and meat trimmings).

• Use a pairing knife to peel your potatoes, cutting the skin a bit thicker than you usually would. Keep these in a container full of water in the refrigerator and make spicy potato skins instead of fries as a side dish.

• Separate leftovers into reusable containers and bring to work for lunch.

• Freeze older fruit to use in baking later on.

• Purée older fruit in a blender and freeze in cubes. Once they are frozen you can make homemade sorbet with a food processor or blender and a bit of juice or my favourite, coconut milk.

• Surf the net, go through your recipe books to find recipes to help you use what you have instead of buying more groceries.

• Wilting herbs can be minced and frozen in ice trays for later use.

• Leftover wine can be frozen in ice trays to use in recipes later on.

A few weeks ago, I had made some homemade shrimp and scallion dumplings with Quinoa fried rice and Chinese greens for dinner. If you’ve ever bought a package of dumpling wrappers, you know there are always too many in one package. Instead of throwing them away, I decided to make mini hand pies, filling them with jam a nut butters. I baked them at 350 until they were crisp and dusted them with powdered sugar. C.A. Jr. was quite pleased with the end result.

Just a little bit of imagination in the kitchen can go a long way. Making the effort is not only good for the environment and a sustainable way to live, but it will also save you money.

Chez ma grosse truie chérie

2011-11-28T12:07:00.003-05:00

This weekend, Captain Amazing and I officially celebrated our first year anniversary with a late dinner at Chez ma grosse truie chérie. Sometimes life gets busy so you celebrate a few weeks afterwards, no worries. Besides, it was worth the wait, we LOVED IT!

All gussied up, we walked into the restaurant without knowing exactly what to expect. We were taken aback at the level of service we received. Doors were opened for us as we arrived as well as when we left. I had requested a romantic table for two in the lounge area, as a result we were lead through the kitchen and greeted with dozens of “Bonsoir Madame, Monsieur” by the kitchen staff, all wearing happy faces. Our server, Laurent W., was one of the kindest and most attentive we’ve ever had.

Of course, the food was delicious. We both had la Table d’hôte. My main Mensch had the Magret de canard rôti, Chutney de pommes à l'échalote et aux pleurotes blanches, sauce au porto et pommes caramélisées, légumes de saison. I had the Bavette de bœuf Angus Prime mariné à l'érable, jus à l'échalote, légumes de saison, frites au parmesan. Everything was amazing. From the entrées to the dessert, everything was just perfect.

The ambiance itself varies from room to room. The main dinning area itself is bright and lively. Lined with long wooden tables, you get a feeling of celebration and gathering. The Sale à manger de la petite truie, is more of a lounge area. Much quieter and much sexier. The décor is darker which pairs perfectly with a candle lit dinner and a stud date like C.A.

I full heartedly recommend this place. Everything about this place screams hip high-end comfort food dinning. I’m definitely coming back for seconds.

Stuffed Portobello Mushrooms

2011-11-21T14:01:00.003-05:00

It’s getting chilly out there! It felt like Mother Nature kept bitch slapping me in the face this morning. My usual leisurely walk to the morning train was turned into a brisk walk of confusion. I felt her eerie presence and swear I could almost hear “Quit hitting yourself, quit hitting yourself, quit hitting yourself!” in the sharp wind. I mean, who knew she was such a bully?

You know what this means fellow Canadians... Yes Sally, that’s right. Winter is coming. Back to half a year of cold weather, darkness and the occasional fit of crying in the shower. *sigh* We might be a great country, but we’re also a fu**ing cold one.

Well thank the Flying Spaghetti Monster there are at least a few good things about winter. I don’t think there’s a more comforting feeling in the world than coming in from the cold and slipping into a warm pair of pyjamas. That’s the stuff right there. (I’m a fan of the little things) I am looking forward to the quiet of winter, the crisp air and the crunching sound under my boots from fresh show.

Of course, let’s not forget the comfort food. Soups and stews... I’ll be seeing you very soon. One of my favourite comfort foods is my mother’s seafood stuffing. It’s delicious beyond your wildest dreams. This recipes is versatile so you van make substitutions for most ingredients, except for the butter. That of course, like bacon, is a magical ingredient that should never be tampered with. NEVER!

Stuffed Portobello Mushrooms
2 to 4 Portobello mushrooms, cleaned and stemmed
Portobello mushroom stems, finely chopped
1 Box of Ritz-like crackers, crushed into fine crumbs
1 Can baby clams, half the liquid reserved
4 Green onions, minced
2 Garlic cloves, minced
1/2 Stick of butter, melted
1/4 Cup fresh parsley, chopped

Preheat the oven to 350°.

Make certain the mushrooms are patted dry and place on a greased baking sheet.

With a fork, mix all of the ingredients, except for the portobello caps, in a bowl making certain everything is well incorporated. Chopped scallops or shrimp can also be added. Scoop mixture into mushrooms patting down to make certain everything stays in place.

Bake for approximately fifteen to twenty minutes. Until mushrooms are cooked through. Serve hot.

There he is! It's the Great Pumpkin! He's rising out of the pumpkin patch!

2011-11-07T12:51:00.003-05:00

I’ve been running around like a madwoman lately which, you can probably notice by the lack of posts, means that I’ve had little time to prepare anything fancy. Don’t get me wrong, I’ve been cooking delicious, healthy meals. I’ve had no complaints from C.A. or from C.A. Jr. Although, none of them quite as unique or as photogenic as I usually like to post on here.

With Halloween just over and the chill of winter creeping in, pumpkins are dirt cheep. Which means it’s time to get chopping! I bought an enormous one for next-to-nothing. To prepare it, I chopped and peeled it, threw the chunks in an large freezer bag and voilà! Pumpkin recipes here we come!

Pumpkins aren’t all soup, pies and well... soup. You can use pumpkin in everything from pizza dough, to pickles, to Masala. All you need is a bit of imagination and some freaking time! *Sigh* I need a staycation.

Pumpkin Quiche
1 Unbaked pastry shell
1 Cup cooked, sliced pumpkin
1/2 Cup crumbled feta cheese
1 Medium onion, finely chopped
1/2 Tbsp butter
1/2 Tbsp olive oil
1 Tbsp brown sugar
1/2 Tsp nutmeg
1/2 Tsp ground ginger
3 Eggs
3/4 Cup milk
Salt and pepper to taste

Preheat oven to 350°.

Place pumpkin slices in bottom of pastry shell and sprinkle with feta.

Sauté onions in butter, olive oil and sugar over medium heat until golden brown.

Mix the eggs, milk, spices and golden onions together and season the mixture with salt and pepper. Pour it over the filling. Bake the tart at 350° for 25 to 30 minutes until the filling is set.

Fox Mulder Made Me Do It

2011-10-21T15:39:00.005-04:00

Like most people alive during the 90’s, I was a huge X-Files fan. Well, I was a huge fan during the monster-a-week era. Once it started getting too “Are they or aren’t they?” and all “Who’s Scully’s baby daddy?”, I completely lost interest.

There were a few eerie episodes. Seriously, I get severely creeped-out just thinking about the Peacock family episode Home. “I can tell you don't have no children. Maybe one day you'll learn... the pride... the love... when you know your boy will do anything for his mother.” CHILLS!

Don’t worry, there is a point to all of this asides from my proof of geekdom. You see, Captain Amazing was also a fan of Mulder and Scully’s shenanigans. He once told me that in one episode, Agent Mulder eats slice, after slice, after slice of sweet potato pie. This of course intrigued C.A., having never heard of sweet potato pie before. So the other night when I said I was in the mood for some baking, he asked if I could make him a sweet potato pie, to once and for all appease his curiosity. Being the splendid girlfriend that I am, I went ahead and made him one.

I had never eaten sweet potato pie before either. We were both surprised at how good it really was. Almost like pumpkin pie, but not as sweet and with a creamier texture. I will definitely be making this one again.

Sweet Potato Pie

1 Pie crust (whichever you prefer)

2 Large sweet potatoes

1 Cup brown sugar

1 Cup whipping cream

3 Eggs

1 Tsp pure vanilla extract

3/4 Tsp ground cinnamon

1/4 Tsp salt

1 Large egg white, beaten

Preheat to 400°F.

Peel potatoes and cut into cubes. Boil until potatoes are tender, about 15 minutes. Drain water from potatoes and mash until smooth. Measure enough potato puree to equal 1 1/2 cups.

In a large bowl, whisk together potatoes, brown sugar, cream eggs, vanilla, cinnamon and salt. Brush crust with beaten egg white. Transfer filling to crust.

Bake pie until filling is puffed around edges and set in center, about 45 minutes. Transfer to rack and cool completely before eating.

Hello cold season... I was expecting you.

2011-10-18T13:01:00.006-04:00

Ah yes, the common cold. Nothing to write home about, but just enough to make the work day that much longer, or should I say excruciatingly mind numbing? I’m sorry, I have a cold, can you tell? Why aren’t I at home nursing said cold you ask? Well that’s a no brainer! When you tell your boss that you feel ill and he/she replies with “If you want to leave, leave!”, that’s usually code for “Please stay.”

Let’s have a little talk at the sidebar kids. You see, when you grow older, you will have to work for a living. Gross, I know right? Many a days have I wished I could trade baked goods for living expenses, but alas, the Mesopotamians invented currency and long story short, most people have to get jobs. Believe me, I’m just as bummed about it as you are. But eventually you’ll get used to the idea that decisions made by strangers, hundreds or even thousands of years ago, will dictate the way you live today.

I know what you’re thinking... and yes, you are correct, I am bitter today. All I want, is to be at home, lay on my couch in pyjamas and watch the Food Network as NeoCitran oblivion slowly takes hold.

I don’t really have any good segue into the recipes part, so here they are.

Lemon Chicken with Croutons by Ina Garten - Barefoot in Paris
1 Roasting chicken
1 Large yellow onion - sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 Lemons - quartered
2 Tbsp unsalted butter - melted
6 Cups bread cubes (1 baguette or round boule)

Preheat the oven to 425 °F

Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavour is good.)

Meanwhile, heat a large sauté pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and sauté the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

Cream of Mushroom Soup

2 Tbsp butter
5 Cups of mushrooms, chopped
1 Garlic clove, whole
1 Cup chicken stock
1/2 Cup white wine
1 Cup cream
Salt and pepper to taste
Olive oil to taste

Melt butter in soup pot on medium low heat. Add mushrooms and garlic clove, and cook until most of the mushroom’s moister had evaporated.

Add one cup of good chicken or vegetable stock and let simmer until most of the stock has evaporated about five minutes, stirring occasionally. Then add the 1/2 cup of white wine and do the same.

Transfer mushroom mixture to a food processor or blender. As you blend the mushrooms, slowly add the cup of cream, adding only a bit at a time. Blend until your preferred consistency. Season to taste with salt, pepper and olive oil and serve hot.

Micheline’s Honey Parmesan Scones

2011-10-05T14:01:00.003-04:00

Fall has officially arrived! YAY! I greet sweater weather with open arms. No more pit stains or sweaty sheets. It’s all lazy weekend afternoon naps and sipping tea by the fireplace for now.

Is there anything in the world better than baking on a cold rainy day? I love how baking can transform and set the tone for the whole day. Making a house smell like home and push sleepy eyes further into a deep slumber. Baking to me is comfort. It’s warmth, love and Zen all rolled up into one simple process.

This weekend was a rainy and cold one, which was great. It inspired me to start baking again. First on the menu, apricot bread with cinnamon and brown sugar. Captain Amazing, his parents and I enjoyed it hot right out of the oven for breakfast. Served with bacon, œufs à la coque and jams, we had to roll ourselves away from the table and start the day. Which tuned out fantastically thanks to Cynthia who brought me to the Domaine Vitis vineyard for a wine tasting. Delicious again Peter!

The next morning, I had the opportunity to bake scones with C.A`s mother (Micheline). She had this recipe on her mind for some time. So while the boys were away watching the little one at hockey practice, we baked and talked up a storm. Needless to say good times were had by all. Plus, these are some of the most delicious scones I’ve ever had. I’m a real sucker for cheese and fresh herbs, so this recipe was the Shiznit.

Honey Parmesan Scones borrowed from Inspirés magazine

2 Cups all purpose flour
1/2 Cup freshly grated Parmesan
2 Tsp baking powder
1 Tsp fresh rosemary, minced
1 Pinch of salt
1/4 Cup cold salted butter
3/4 Cup buttermilk
3 Tbsp honey
1/4 Tsp baking soda

Preheat the oven to 400°F.

In a large bowl, combine flour, Parmesan, baking powder, rosemary and salt. Give the dry mixture a whisk, making certain all ingredients are well blended.

Holding the cold butter with it’s own wrapper, grate the butter into the flour mixture as quickly as possible, trying to keep it as cold until the dough is placed into an oven. This will allow the butter’s steam to raise the scones, then using a fork, mix the butter into the flour leaving it as small specks throughout the mixture.

In a medium sized bowl, mix the buttermilk and honey with the baking soda. Pour the liquid mixture onto the dry mixture. Try to work the dough as little as possible over a floured surface.

Roll out the dough until about two cm thick. Using a floured cookie cutter or glass, cut about eight to nine biscuits, placing them on a cookie sheet lined with parchment paper. Place in oven and bake for 15 minutes.

Quiche

2011-09-29T13:57:00.003-04:00

One of the simplest recipes to make, quiche has served me in many-a-binds. Made from a few staple ingredients, anyone can whip up this egg tart and impress. The trick is to get the correct egg to dairy ratio. A quiche should have a custardy feel to the filling, it should definitely not taste like a frittata. Custard = Good / Frittata = Bad

For the crust, you can use any favourite crust recipe or even purchase a ready-made shell. I quite honestly hate making pie dough. I find the whole process to be a pain in my ass. I’ve been known to buy a frozen pie shell here and there. No one’s ever complained and no one has died...yet.

It’s always good to have one good quiche recipe to base all others on. Believe me, there are millions of quiche recipes out there, so if you really enjoy your mother’s, uncle’s or mistresses’, I would stick with the basic recipe and add my own spin to it.

Here’s a great basic quiche recipe by Laura Calder for you to experiment with. Find your own signature ingredients and make something unique to your tastes.

Also, I was gone for a little while. Busy starting a new life. But, I am back. So you can stop holding your breath now. Tsk... Tsk...

Quiche by Laura Calder
1 Tart shell, preferably baked, although it is not necessary
Filling of your choice
5 Unit eggs (3 eggs and 2 egg yolks)
1 Cup milk or milk and cream
Salt and pepper to taste

A few suggested quiche fillings: Sautéed fennel, crumbled blue cheese, and toasted walnuts. Crumbled bacon and grated Swiss cheese. Leftover ratatouille and Parmesan.

Layer the filling ingredients of your choice in the pastry shell. Mix the eggs and milk together and season the mixture with salt and pepper. Pour it over the filling. Bake the tart at 350°F/160°C to 375°F/190°C for 25 minutes until the filling is set.

Pork Chops with Raspberry Sauce

2011-09-07T11:40:00.002-04:00

I am exhausted! This past long weekend was spent moving, unpacking and cleaning. Now that the weekend’s done, I get to go to work... yay. I feel like I’ll need a vacation once I get settled into my new home.

Fatigue aside, I’m so incredibly thrilled! Montreal here I come! I’m looking forward to enjoying the city’s cultural wealth. You want theatre, fine dinning, night life, museums, etc, this is the place to be. Like they say, if you can imagine it, chances are you will find it in Montreal.

A new adventure begins. Moving to a new city, to a new job and moving in with the love of my life C.A. I feel like everything’s going to happen for me there. I’m certain my culinary curiosities will surely be satiated.

But being exhausted and all, simple food is always best. Here’s a recipe that’s easy to make, but looks like something you would get at a lovely little French bistro. Serve with a side of greens and you’re ready to go.

Pork Chops with Raspberry Sauce
1/2 Tsp dried thyme
1/2 Tsp dried sage
4 pork chops
1/2 Tbsp butter
1/2 Tbsp olive oil
1/4 Cup raspberries
2 Tbsp vegetable stock
2 Tbsp white balsamic vinegar
1 sprig of fresh thyme
Salt and freshly cracked pepper, to taste

In a bowl, combine thyme, sage, salt, and pepper. Rub evenly over pork chops.

Melt butter and olive oil in a cast iron skillet. Cook pork chops over medium-high heat for 3 to 4 minutes on each side until browned. Make certain to only turn once. Remove from skillet and cover with aluminum foil, let the chops settle until ready to drizzle with the raspberry sauce.

In the skillet, combine raspberries, stock, vinegar and thyme sprig. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced. Spoon sauce over chops on a warmed serving plate.

Slow Cooker Chicken Mole

2011-08-26T13:13:00.000-04:00

The slow cooker gets a bad rap. I have no idea why, but foodies seem to look down on the slow cooker with disdain. Personally I think that’s just absurd snobbery. I only use my slow cooker on occasion, however, I have never been disappointed. So get off your high horse Buffy!

I love my slow cooker or “Crock-Pot” for many reasons. It saves time, there’s practically no mess involved and dinner’s ready to serve when I get home. What’s not to like? Besides, you’re essentially throwing anything in there, adding a bit of liquid and KAPOW! You have yourself a delicious meal with no fuss.

The trick to slow cooking is remembering that the best recipes are those that are meant to simmer in a bit of liquid for a long period of time. I know some people make roasted chickens with their slow cooker. I personally don’t encourage that. Mushy chicken skin is never a good thing. Spaghetti sauce, butter chicken, soup and even roast beef would probably be better recipes for your cooker.

For those of you who don’t have much experience with this method of cooking, here’s a foolproof recipe for you to try out. If you love Mexican food, you will not be disappointed.

Chicken Mole

1Tbsp Olive Oil
2 Cups chopped chicken
2 Cloves of Garlic, pressed
1 Large red pepper, chopped
1 Large onion, chopped

1 Can of diced tomatoes, no salt added

Paprika, to taste, smoked if you have it
1 Tbsp of cocoa powder, heaping

1/2 Tsp Cumin seeds

Salt and pepper to taste

Fresh cilantro, to taste

1 Avocado sliced
1 Lime

Brush your cold slow cooker with the olive oil, making certain every inch is lightly coated. If you prefer a lighter version, cooking spray can always used instead of the olive oil. Although the olive oil will lend a richer flavor to this recipe.

Place all ingredients inside the slow cooker, except for the avocado, cilantro and the lime. Stir once, making certain all ingredients are well blended.

Turn your slow cooker to low before you leave for the daily grind and let simmer all day. Stir one last time before serving. Serve hot over rice topped with avocado, cilantro and a squeeze of lime.

Duck Tongues

2011-08-16T15:23:00.002-04:00

I know some of you are freaking out at this very moment. I know many of you out there are terrified of offal. Step outside your comfort zone and join us in the not-really-that-wild-or-dark side.

Most Caucasian North-Americans have a tendency to be squeamish about their food. I blame the cultural tendency to disinfect and candy coat everything. You might be surprised how many people have never seen a real cow, pig or even chicken.

I’m sorry to pop your fantasy bubble… POP!... But those processed and chemically dyed chicken nuggets you’re stuffing down your gullet at this very moment were not grown on trees. That’s right kids! Living things have to die so you can eat them. But don’t feel bad. Like Troy McClure once explained in Meat and You: Partners in Freedom, “Don’t kid yourself, Jimmy. If a cow ever got the chance, he’d eat you and everyone you care about!”

All of the fascinating science aside, offal meats are an important part of many cultures’ culinary legacies. In this case, duck tongues are most common in Sichuan dishes. They are considered a delicacy in China, but have started to become more available in Canada and the US. They are now offered in many local restaurants and for a good reason, they’re delicious!

I know some of you are terrified of trying anything that strays too far from your usual fare, so the recipe I’ve included here is a fried version of duck tongue. The result is crispy, absolutely delicious and incredibly addicting. Duck tongues can be purchased at most Pacific Asian markets.

Duck Tongues by Serious Eats

1 Lb duck tongue, rinsed and dried

2 Tsp soy sauce

1 Tsp rice wine

1/2 Tsp white pepper

Cayenne pepper, to taste

1/2 Cup cornstarch
2 Cups oil, for frying

Combine the soy sauce, rice wine, white pepper, and cayenne in a plastic bag. Add the duck tongues and mix evenly. Leave them in the marinade, in the refrigerator, for half an hour, turning occasionally.

Remove the duck tongues from the mixture, but do not wipe dry. Coat them with the cornstarch, covering them as evenly as possible.

Meanwhile, bring the oil to 350°F at the base of a wok. Gently slip the duck tongues into the oil, taking care not to splash the surface. Stir the tongues around slowly in the oil to prevent sticking.

Fry about a minute each side, until the tongues are golden-brown. Remove the tongues from the wok and let them blot briefly on a paper towel. (Depending on how much oil you want to use, cook the tongues in batches.) Serve while crisp and piping hot.

Bacon Caramels

2011-08-15T12:32:00.004-04:00

Yes, you read it correctly! I did say Bacon Caramels! I found this recipe on the Not Without Salt blog. At first I thought “Genius” but then I thought “Heart Attack”. I actually deliberated for a few weeks and decided to throw my arteries to the wind and just go for it.

These are honestly the most delicious little pieces of candy I have ever tasted. I have a soft spot for salted caramel and adding bacon to the mix just brought the marvelous factor a level closer to perfection.

I prepared these for all the bacon enthusiasts in my life. Believe me when I say this stuff is man crack. They can't get enough. Which is why I made certain to serve them just a few at a time. I prefer to live my life without the burden of knowing that I might have shortened a few people’s lives with these delicious little squares of amazing.

To make these, you will absolutely need a candy thermometer. Make certain you have one on hand before you even start or all you will be making is a mess and lot of people disappointed.

Bacon Caramels by Not Without Salt

1/2 Cup sugar

1/2 Cup dark brown sugar
1 Cup corn syrup
1/2 Cup butter
1 Cup heavy cream, divided
1/4 Cup maple syrup
Bacon fried to a crisp. The amount is up to you.

Reserve 1/2 cup of the heavy cream. Combine all the other ingredients in a medium sauce pan. Stir to combine. Set on medium high heat. Stir occasionally and cook until 240◦.

The candy is now at firm-ball stage. Remove from the stove and carefully stir in the remaining 1/2 cup cream.

Place back on the heat and continue to cook to 245◦. Immediately remove from heat and stir in a portion of the crispy bacon.

Pour the caramel into a buttered dish (the size depends on how thick you want your caramels. 8×8 = thick caramels 9×13 = thin caramels. You can also use a cookie sheet). Scatter the remaining bacon on top. Let set for at least 3 hours before cutting.

Calzones Per Tutti!

2011-08-04T13:27:00.003-04:00

My new favourite thing, this very second, is the Calzone. I'm frivolous, so my favourite things change constantly. Unlike Oprah's, mine aren't solely for rich socialites with a bad case of ennui. There I said it! I don't like Oprah or her favourite things show... What a burden it's been all these years, living a lie. What can I say, the women drives me nuts. Besides, I CANNOT and WILL NOT respect any intelligent adult who openly supports any Tyler Perry movie.

Now back to my Calzones... These are a great way to use up leftover ingredients. It's a catch all recipe. All you need is your favourite pizza dough recipe, some tomato sauce and your favourite pizza toppings. My favourite combo is leftover ham, pineapple, green olives and provolone.

A great way to use up bits of leftover ingredients is what I call the kitchen sink Calzone. Just chop everything that seems to be going south, in respectable flavour combinations of course, place it on one side of a personal pizza sized piece of rolled out dough. Add your cheese and sauce and roll over the edges and bake at ◦350 for about 20 minutes or until the dough is cooked through. I like to brush my Calzones with an egg wash to give them a lovely golden color. Wrap these up and freeze them individually for a quick grab lunch.

Two Words – Huevos Rancheros

2011-07-27T16:56:00.006-04:00

This is Captain Amazing’s favourite breakfast. I had never actually tried it before we dated. One morning, craving old school dinner food, we ate at the Elgin Street Dinner and this is what he had. I was reluctant at first, but what a surprising burst of flavours.

I apologize for the poor photo resolution.

The Huevos at the restaurant were very good, but I decided to make a homemade version and as I suspected, it was even better. What made the big difference here was the fresh cilantro. Fresh herbs always bring out the best in a dish, even if it is just for breakfast.

You can vary as much as you want here. Everyone has their own personal spin on it, but this basic recipe is great way to try it out if you’re a Huevos virgin. Llevarlo perra!

Huevos Rancheros - Serves two
Two small corn tortillas, warmed
Two eggs – pan fried
2/3 Cup refried beans, warmed
½ Cup tomato salsa
½ Avocado, sliced
½ Cup cheese, your choice
Cilantro, as much as you like

There are no real instructions to this. Assemble, eat, enjoy!

Hand Pies!

2011-07-25T17:12:00.003-04:00

I am one of those people who just hate to waste food. I’m practically fanatical about it. After working in restaurants and seeing how much food goes into the garbage everyday, I just can’t bring myself to ever waste anything edible. Whether it’s chicken bones or empty vanilla bean pods, it always ends up as part of a recipe somehow.

I’m glad to say I’m not a food hoarder. I’ve seen a few cases on television and it grossed me out. Lady, the lettuce in the back of your fridge has grown a thick layer of fur and has been catalogued by the Smithsonian as a new life form. CHUCK IT! Oh well, to each their own mania I suppose. At least they’re not following the cat around with a dust buster. Not that I do that… much.

The things I keep are always usable. For example, chicken bones and vegetable peels can be simmered with a bouquet garni to make delicious homemade stock. Vanilla bean pods can be used to infuse tea or simple syrup, adding layers of flavour and aroma. It’s all about logic and knowledge really.

Always look at what you have in your cupboards. There’s no real use to keeping enough food in your house to feed a small village. Not only are you wasting food and money, but as I see it, you’re also wasting your creativity. It’s time to look through your favourite recipe books and think of original new ways to use day old bread, your garden’s herbs and that ten pound bag of rolled oats you bought at Costco because it was on sale and you were “totally getting back into baking”.

A great way to use fruit that’s a day or two closer to joining the dark side is hand pies! (i.e little pies that fit in your hand.) You could even stuff them with jam, jellies and even leftover pizza stuff. That’s right! Homemade pizza pockets! Whah? GENIUS!

You don’t really need a recipe in this case. Use whatever pie dough, pizza dough or even puff pastry dough leftovers you have on hand. Cut the dough into squares or circles, leave the filling in the middle of the dough and brush the edges with an egg wash (1 egg yolk whisked with one1tbsp cold water). Fold one edge over and seal shut with the prongs of a fork. Cut a slit at the top to let the steam escape and brush the whole thing with the egg wash to give it a golden color. Place on a baking sheet lined with parchment paper and bake at 350◦ until golden brown. Time will vary depending on dough, size and filing. You will have to keep an eye on them.

A Rant and a Recipe

2011-07-13T12:34:00.004-04:00

May I vent for one moment? I'm being polite here, but I'm obviously going to rant whether you like or not.

You see I want to talk about women and self-image. Yes, I know, the subject's been talked to death. I'm just very tired of hearing women talk about dieting and weight loss. It seems to be all women talk about these days. How fat they are, what new diet they're on. It's driving me nuts!

Whatever happened to loving and accepting yourself for who you are? We obviously can't all be models, so why do most women think they should look like one? After all we've been through and after all we've fought for, why are all these self-proclaimed strong independent women still running to the bathroom after every meal and binging on ipecac?

Of course we live in a superficial culture, but isn't our going along with its ridiculous ideals just prolonging our misery? *FACT* If you dislike yourself, no amount of weight loss will change that. I find it incredibly frustrating to see women (and men) put themselves down for every tiny little imperfection.

The more society is obsessed with weight loss, the fatter we get. We have to start letting go. Letting go of all these notions of what you're supposed to be or what others expect of you.

I can't be bothered with torturing myself about weight anymore. After 25 years of dieting, I've decided to be happy with who I am. It's a lovely feeling, like a pressure has been lifted. The craziest thing is since I've stopped obsessing, I've never felt better about myself. I'm the happiest I've ever been in my life.

Being imperfect does not mean being unlovable. I have always been a big girl, but I have never gone without love in my life. Life is difficult enough as it is without adding self cruelty on top of everything. Let's try to love ourselves for who we are instead who we think we should be. Everything else is just noise.

If you want to have a cookie, just have a damned cookie already!

Lemon Icebox Cookies
3 Cups all-purpose flour
1/2 Tsp baking soda
Pinch of salt
1 1/2 Cups sugar
3/4 Cup butter, room temperature
1 Large egg
1/4 Cup lemon juice
2 Tbsp lemon zest

In a mixing bowl, stir together the flour, baking soda and salt. In a separate bowl, beat together 1 cup of the sugar with the butter until light and fluffy. Beat in the egg, lemon juice and zest, then gradually blend in the flour mixture. Form the dough into a roll. Wrap the roll in plastic wrap and refrigerate until firm, about an hour.

Preheat the oven to 375°.

Unwrap the cookie dough and cut into slices about 1/4-inch thick. Sprinkle slices lightly with remaining sugar and place on a baking sheet lined with parchement paper. Bake until lightly browned around the edges, about 12 minutes. Rotating the cookie sheet once at the halfway point. Cool the cookies on a rack and store in an airtight container.

I iced mine with a mixture of melted white chocolate and coconut.

For the Love of Pie

2011-07-06T16:09:00.004-04:00

I have to admit, I haven’t baked many pies. I love them, in any flavour combination or form. I just haven’t made all that many. To be quite honest, the ones that I have made, never turn out to be that pretty.

They always boil over and filling always comes spilling out. They never end up looking like the ones from Smitten Kitchen or Not Without Salt. Although, I have to say, no matter what they end up looking like, the taste always blows my mind.

There’s something to be said about homemade pie. The prefabricated boxed junk never remotely compares to real, true blue, homemade, full of love and sweetness pie. I have it so very rarely that I sometimes forget how much I love it. Whether it’s berry, apple, chocolate, key lime, peach or even sugar pie, every first bite is like a rush of memories, like my brain interprets flavours as moments of time filed away with snapshots of my life.

Hey pie! Yeah that’s right, I’m looking at you pie... I love you.

Mixed Berry Pie from The Joy of Baking

Pie Crust (Short Crust Pastry):
2 1/2 Cups all-purpose flour
1 Tsp salt
2 Tbsp granulated white sugar
1 Cup unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 Cup ice water

Berry Filling:
4 Cups fresh berries
1/2 Cup granulated white sugar
2 Tbsp cornstarch
2 Tbsp lemon juice
1 Tbsp lemon zest

Egg Wash:
1 Large egg yolk
1 Tbsp cream

In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds).

Pour 1/4 cup (60 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Divide the dough in half, flattening each half into a disk, cover with plastic wrap, and refrigerate for about one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into a 12 inch (30 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself, crimping as desired. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before filling with the berries.

Meanwhile, remove the second round of pastry and roll it into a 12 inch (30 cm) circle on a parchment paper-lined baking sheet, cover with plastic wrap, and place in the refrigerator for about 30 minutes.

Make the Berry Filling: In a small bowl mix together the sugar, cornstarch, lemon juice and zest. Place the berries in a large bowl. Add the sugar mixture to the berries and gently toss to combine. Pour the mixture into the prepared pie shell. Then, in a small bowl, whisk together the egg yolk and cream. Lightly brush the rim of the pastry shell with the egg wash. Starting at the outside edge of the pie, place the cut out pastry stars in a circular pattern on top of the berries, making sure the tips of the stars are touching. Once the top of the pie is completely covered with the pastry stars, brush the entire surface with the egg wash, making sure that it does not pool. Place the assembled pie back in the refrigerator to chill for about 30 minutes.

Preheat the oven to 400 degrees F (205 degrees C) and place the oven rack in the lower third of the oven. Remove the chilled pie from the fridge and place on a larger baking pan, lined with parchment paper, to catch any spills. Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Continue to bake the pie for about 35-45 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick. If the edges of the pie are browning too much during baking, cover with a foil ring.

Place the baked pie on a wire rack to cool for several hours. Serve at room temperature. Store any leftovers for 2 - 3 days at room temperature.