Recipes 4 my daughters

Pineapple Upside-down Cake

2012-01-04T14:46:00.000-08:00

I made this cake yesterday for dessert, just because I happened to have some leftover canned pineapple in the fridge. Who knew it was going to be so delicious and decadent! I remember when my Mom made this cake when I was little and have always loved it, but her version didn't have this rich caramel layer on the bottom. This extra step makes this cake really special and even good enough for entertaining - especially with a scoop of vanilla ice cream.

I baked this cake in a cast iron pan and so can be made in one step. However, if you do not have one, then just pour the caramel into a 9 inch cake pan or Pyrex dish. The cake recipe part is pretty basic and luckily only uses one egg (due to my kids making egg and bacon sandwiches for breakfast). The caramel part is a little trickier however, and I found it impossible to dissolve brown sugar in melted butter as the recipes tell you to do. So, if you come across the same problem, just add a teaspoon of hot water to the mixture and whisk vigorously on medium heat. This will dissolve the sugar and result in a beautiful liquid caramel. I hope you try this cake, I'm sure you and family/friends will love it.

Pineapple Upside-down Cake
(Makes 9 or 10 inch cake)
Ingredients:
Caramel layer
1/2 (4 tbs) stick butter
1/2 cup light brown sugar
1 - 2 teaspoons hot water
1 large can pineapple slices, drained
Maraschino cherries
Cake:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 stick (6 tbs) butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
2/3 cup milk

Directions:

Preheat oven to 350 degrees F.
Prepare caramel: If you are using a cast iron skillet, melt the butter over medium high heat. Sprinkle on the sugar and stir to dissolve for 3 to 4 minutes. If the sugar clumps and does not blend into the butter, then add the water and whisk vigorously until a syrup forms. Transfer the caramel to a 9 or 10 inch baking pan or Pyrex dish. Set aside.

Carefully place the rings of pineapple on top of the caramel and fill the centers with cherries (or raspberries, if you don't have cherries).

Prepare cake: Sift the flour, baking powder and salt in a bowl.
Using a stand or hand mixer, cream the soft butter and sugar until light and creamy. Beat in the egg and vanilla.
Mixing on slow speed, add one third of the flour, then one half of the milk. Add another third of the flour and the remaining milk. Finally mix in the rest of the flour, but do not over mix.
Spoon the batter evenly on top of the pineapple.
Bake for 30 to 40 minutes or until golden brown and a toothpick when inserted in the middle comes out clean.

Cool on wire rack for 5 to 10 minutes and carefully turn out onto a serving plate. This must be done while the cake is still warm. Enjoy!

Ultimate Banana Nut Muffins

2012-01-01T09:14:00.000-08:00

So, we have a house full of guests this week - 3 daughters, plus friends and boyfriends. I also had a fruit bowl full of over ripe bananas. It was the perfect opportunity to make muffins for breakfast or any time snack.

I decided to search the web for the BEST banana nut muffins and came up with Tyler Florence and his "Ultimate recipe" It looked perfect and didn't have any extras like sour cream (which was not in my half empty fridge) and from the reviews, I could even cut down the amount of butter from 1 1/2 sticks to 1 stick! Hurrah! I also had the cup of brown sugar, which is a change from other recipes I have tried before. He also mashes half of the bananas roughly, so we get to see chunks of the fruit inside. I also substituted the pecans from his original recipe to walnuts. This recipe definitely looked promising. As you can see from the photos, they were a great success and made 15 good sized muffins. Thank you Tyler!

The Ultimate Banana Nut Muffin
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
1 stick butter, melted and cooled
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Directions:

Preheat oven to 375 degrees F and grease 2 muffin tins with non-stick spray.
In a large bowl, sift the flour, baking soda, cinnamon and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.

With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.

Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula.

Use ice cream scoop or spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Merry Christmas!

2011-12-24T12:30:00.000-08:00

Just wanted to wish you all a very Merry Christmas and a Happy New Year. My family are all together again this week and will be celebrating this evening at Trinity Church in Boston. We all enjoy singing Christmas carols together - the girls have such great voices! Tomorrow, we couldn't decide on Roast Turkey (again, it's an English tradition) or Roast Beef, so we are having both. At least I won't have to cook for the rest of the week. We haven't seen any snow yet this month, but they are predicting a few flurries tonight. It will be nice to have a white Christmas. Anyway, that's all for now. Hope you check in with me next year...

If you're looking for some holiday recipes, here are some of my faves. Just click on the links...

Sausage Rolls
Soft White Dinner Rolls
Real Yorkshire Puddings
Ginger Molasses Cookies
Gingerbread House
Mince Pies
English Trifle

Turkey Pot Pie

2011-11-30T16:21:00.000-08:00

Hopefully you have eaten all your Thanksgiving turkey, but if you still have some left over, this is a delicious classic recipe for cooked turkey, chicken or ham. Yes, you could make it the easy way using a can of condensed soup, but this sauce is so simple and we all have flour, butter and milk at home. I think a veloute sauce is much tastier with this pie (it's a bechamel sauce made with chicken stock). I try to have a jar of "Better than Bouillon" in my fridge, so I can always make my own chicken broth.

For convenience and speed, I used frozen puff pastry but you can buy regular frozen pie crust or even make your own, much nicer! Just make sure it's defrosted in the fridge before you start. I like to use fresh vegetables such as onion, carrot, celery, mushrooms, leeks, spinach, bell pepper, zucchini and frozen peas or corn. However, frozen mixed veg could also be used if you're a beginner. By all means, just use vegetables and omit the meat if you fancy a meat free meal.

So, you choose the vegetables, add the protein and sauce, then top with pastry and bake. Easy as pie!

Turkey Pot Pie

(Serves 4)

Ingredients:

3 tablespoons butter

1 small onion, peeled and diced

2 carrots, peeled and sliced

2 stalks celery, sliced

1/4 cup flour

1 cup chicken broth

1 cup milk or half and half

1 cup frozen peas

2 cups cooked turkey, diced

1/2 teaspoon dried mixed herbs

Salt and pepper to taste

1 layer frozen puff pastry, defrosted in fridge

Directions:

In a medium saucepan with lid, melt the butter over medium heat. Add the prepared vegetables and saute for 2 to 3 minutes. Add a little of the measured broth to the pan, cover with lid and simmer on low until the vegetables are tender, approx. 5 minutes.
Add the flour to the vegetables and increase heat to medium high. Stir with wooden spoon until a roux is formed or the flour mixture thickens and turns a light golden brown.
Gradually pour in the chicken broth and milk and stir continuously until the sauce thickens. Season with dried herbs, salt and pepper to taste.
Remove from the heat and stir in the peas and diced turkey.

Transfer the mixture to a baking dish and set aside. Preheat oven to 400 degrees F.

On a floured work surface, roll out the pastry to fit the pie dish. Lay over the filling, cut with scissors or knife to leave a 1 inch overhang. Turn the edge under all around and press the pastry down firmly to the dish rim to secure.

The top can be brushed with beaten egg or milk and cut 3 or 4 slits.
Place dish on baking tray and bake in preheated oven for 30 to 40 minutes until golden brown and filling is bubbling.

Serve immediately and enjoy.

Fish and Chips

2011-11-14T17:53:00.000-08:00

OK. it's safe to say that I LOVE fish and chips! However, it has to be in the British style with cod or haddock fried in a crispy batter, accompanied by thick fried wedges of potato. It hasn't been easy to find this meal in the U.S.,and unfortunately I'm still looking. I still have unhappy memories of a fish and chip dinner at "Jasper White's" Summer Shack here in Boston, where the batter was soft and cakey (probably used egg in the batter). However, we do have very nice fresh fish in New England, so I'm happy to make my own.

The batter recipe, of course, is crucial and there are loads of recipes out there for you to choose from. This one is a winner and is based on a tempura batter, but using beer instead of seltzer water. Other secret ingredients are rice flour mixed in with AP flour and baking powder to make a light batter.

Chef tips: Make sure the fish is nice and dry, then dredge in flour before dipping in the batter and deep fry in oil heated to 350 degrees F.

Fish and Chips (Serves 2)

Ingredients:

2 - 3 cups canola or vegetable oil

2 medium potatoes, preferably russet

8 - 10 oz fillet of cod, haddock or white fish

1/2 cup rice flour

1/2 cup all purpose flour

1 teaspoon Kosher salt

1 tablespoon baking powder

1 cup approx. beer or lager

Directions:

Peel the potatoes and cut into chips. Wash and transfer to bowl of cold water.
Cut the fish into 4 equal pieces, dry thoroughly with paper towel. Set aside.
Prepare batter: In a medium bowl, whisk together the rice flour and AP flour. Remove 1/4 cup to a smaller bowl for dredging.

Add the salt and baking powder to the remaining flour. Mix together with a wire whisk and slowly add the beer until the batter resembles thick cream.

Heat the oil on high heat, in a medium heavy bottomed pot until the temperature reaches 350 degrees F.
Drain the chips and dry with a clean kitchen towel. Slowly, lower the potatoes into the oil, being careful not to over load the pan or the oil will spill over. Cook in two batches if the pot is too small.
Cook until the potatoes are soft but not browned. Remove from the oil and set aside on a plate. Repeat with any remaining potatoes.
Coat the fish with dredging flour and dip into the beer batter. Shake off any excess batter and fry in the hot oil, a couple of pieces at a time, until golden brown and cooked through approx. 3 minutes each side.

Drain the fried fish on paper towel and keep warm.
Reheat the oil until almost smoking and fry the chips a second time until crisp and golden. Drain on paper towel.
Serve the fish and chips immediately with salt and malt vinegar. Enjoy!

Braised Lamb Shanks

2011-11-08T08:43:00.000-08:00

Fall is here and the evenings are getting colder. It's the perfect time for casseroles and stews, prepared either in your slow cooker or a low oven. If you love an Irish stew made with lamb, it can get quite expensive, especially when made with the leg of lamb. So, look out for lamb shanks next time you're in the supermarket. You've guessed right if you think they look like little legs, they are in fact the lower leg and are probably the toughest part of the lamb. So, low and slow is the answer! By the way, this recipe takes about 2 hours to braise in the oven, so don't start this if you want a quick meal.

Braised Lamb Shanks (Serves 2)

Ingredients:

1 tablespoon canola or olive oil

2 lamb shanks

1 medium onion

3 medium carrots

2 - 3 stalks celery

3 garlic cloves

2 tablespoons tomato paste

1 tablespoon flour

1 x 15oz can diced tomatoes

1 cup chicken or beef broth

1 sprig fresh rosemary or 1 teaspoon dried mixed herbs

2 medium potatoes, preferably Yukon gold

1 cup frozen green peas

Salt and pepper to taste

Directions:

Season the lamb shanks with salt and pepper. Heat a large (cast iron) dutch oven with lid on medium heat. Add the oil and brown the meat on both sides. Remove and set aside.

Cut up the vegetables and thinly slice the garlic cloves.

Transfer to the pan and cook in the remaining oil for 3 to 4 minutes until lightly browned.
Add the tomato paste and flour and cook for a further 2 to 3 minutes.

Stir in the canned tomatoes and broth, increase the heat and bring to the boil. Add the lamb shanks and herbs, lower the heat to simmer and cover with lid.

The dish can be cooked in 3 ways - bake in a preheated 325 degree F oven for 45 minutes or on top of the stove (on low) for 45 minutes or transfer to slow cooker (see directions for times).

Add the cut up potatoes and peas to the stew and continue to cook for a further 20 to 30 minutes until tender. The meat should be falling off the bone at this stage. Season to taste and serve.

Wegman's Supermarket has arrived!

2011-10-31T20:25:00.000-07:00

Calling all Foodies! There's a new supermarket in town and it's fantabulous....

There has been so much hype about this new store on the tv, that I finally drove the 30 minutes from my home in Acton, MA to Northborough, MA. The minute I stepped into the store I was excited and amazed at the enormity of the place. Even though they have been open for over two months, there were lots of customers looking as happy as me.

It was lunchtime, so I headed towards the cafe and ready to eat foods, which is located to the right of the entrance. I couldn't believe my eyes, there was everything you could possibly want. In the mood for some fried calamari or have a hankering for a hearty pub burger? The Market Café offers restaurant-quality fresh and prepared foods to enjoy in the store’s dining areas that seat 300 (offering free WiFi), or take-out to eat at home or the office. One room even has a roaring fireplace while another features a train table and enticing toys sure to attract the younger set. The café includes a dizzying array of foods including a coffee shop, panini station, sub shop, sushi bar, vegetarian bar, wokery, pizza shop, soup station and food bar.

Everything at Wegmans is larger than life. The store itself is 138,000 square feet – almost three acres and bigger than two football fields. The grocery store offers 70,000 products, while most other stores offer only 40,000. They stock 300 specialty cheeses in our store along with 700 different fruits and vegetables. If you want fresh fish, the Day Boat Station offers fish caught that day.

Wegmans, a family-owned business first founded in 1916 as a fresh produce pushcart, has always been ahead of its time. The Wegman brothers made national headlines when they opened a 20,000-square-foot food store in 1930 that included a cafeteria that seated 300. Today the chain’s innovations continue to draw loyal customers. Before even opening in Northborough, over 25,000 people signed up online for Wegmans Shoppers Club Card.

Wine, spirits and beer are also available in the 15,000-square-foot space devoted to over 600 varieties of domestic and imported beers, $6 wine selections, and a “Craft Your Own Pack” feature that allows customers to fill a six-pack with any six beers from a wide selection.

Shopping is easy with wide aisles and over 30 cashiers, ready to open their register if there are more than two people already in any line.

Wegmans is also well known for its extensive community outreach efforts. These include offering customers a selection of produce from area farms such as Carlson Apples, Confrida Farms and Sid Wainer & Sons, and supporting regional food banks. In Northborough, the store has been a boon to the economy, offering jobs to 600 locals.

Wegmans Food Market is now open from 6 a.m. to midnight every day, and is located at Northborough Crossing next to T.J. Maxx at 9102 Shops Way.

Happy Shopping!

Taste of the Nation Boston 2011

2011-03-30T20:48:00.000-07:00

Save the date!
Taste of the Nation Boston 2011 is Thursday, April 14th.
Share Our Strength’s Taste of the Nation Boston is the nation’s largest and finest culinary benefit supporting the effort to end childhood hunger in America. Funds raised are granted to organizations that work to end childhood hunger, both in communities where Taste of the Nation events are held and in other communities across the country.

This is a tasting event featuring over 70 of Boston’s great restaurants, 30 wineries, specialty cocktails, silent auction and live entertainment held at the Hynes Convention Center. For more information and to buy tickets, go to www.strength.org/boston

Thanks to an all-volunteer committee and generous sponsors, 100% of ticket sales supports Share Our Strength’s efforts to end childhood hunger.

Vegetable Fritatta

2011-03-27T13:21:00.000-07:00

We love eggs and they are the perfect food when you're trying eat lower carbs. This recipe is an ideal breakfast option that has zero sugar, but is packed full of protein and fresh vegetables. So what is a fritatta? I guess it could be a crustless quiche, or a thick Italian omelet. Usually, they are started in a frying pan and finished in the oven or under the broiler, but this recipe is baked in the oven from start to finish.

The wonderful thing about fritattas is that you can put in anything that you have at hand. Today, I found onion, red bell pepper, mushrooms and broccoli in the fridge. Other good vegetables to use could be spinach, asparagus, artichoke or (cooked) potato. I also had lots of cheese, so I chose cheddar and feta. I decided not to add any meat this time and to keep it vegetarian, but you could add ham or sausage if you wanted to.

Vegetable Fritatta
(Serves 6)
Ingredients:
1 tablespoon oil, canola, vegetable or olive
1/2 small onion, peeled and finely chopped
1/4 red bell pepper, small dice
4 - 5 button mushrooms, sliced
1 head broccoli, stalk removed and coarsely chopped
8 large eggs
1/4 cup cream or half and half
1/2 cup cheese, grated cheddar or mix of cheeses
1/2 teaspoon salt
freshly ground pepper

Equipment: 6 x 10 inch or 8 x 8 inch baking dish

Directions:

Preheat oven to 325 degrees Fahrenheit. and grease baking dish with non-stick spray.
Heat large non-stick skillet with oil and add the prepared vegetables. Cook on medium high heat until almost cooked through. Set aside to cool.

In a mixing bowl, whisk together the eggs, cream, salt and pepper. Stir in the grated cheese and cooked vegetables.
Turn the mixture into the prepared baking dish and bake for approx. 45 minutes or until golden brown and set.

Allow to cool and refrigerate until firm.

Cut into squares and serve. Enjoy!

Apple Pie

2011-03-22T08:20:00.000-07:00

Sometimes you just feel like a warm slice of apple pie, filled with a sweet, tart apples and a flaky crust. It's still winter in New England and fruit pies are your ultimate comfort food. My second choice would be rhubarb, but my rhubarb patch is still covered in snow. So, those big juicy Granny Smith apples in my fridge were going to be transformed into a classic deep dish apple pie.

For this pie, I decided to make a Pate Brisee - a pie crust using only butter. I've tended to stay away from vegetable shortening due to the trans fat issue and anyway, butter has the best flavor. If you haven't made pie crust before, always remember to use very cold butter and iced water, and chill the dough before baking - this ensures a flaky light crust. So, a cool kitchen or cold marble slab is ideal for pastry making. It's a good idea to practice making pie dough, there are so many recipes for pies, galettes, quiches and tarts. It's so quick and easy using a food processor, and more importantly, it keeps the dough cold. If you make the dough by hand, use your fingertips or a pastry cutter, to prevent the butter melting. If you still see lumps of butter in your dough, then that's a good thing - these will melt in the oven and form the flaky layers in the finished crust.

Apple Pie

(Makes 9 inch pie)

Ingredients:

Pie crust:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

2 sticks unsalted cold butter, cut into 1/2 inch cubes

1/4 - 1/3 cup ice cold water
Filling:

5 or 6 large Granny Smith apples

Juice of 1/2 lemon

1/2 cup granulated sugar

2 tablespoons flour

1 teaspoon cinnamon

Equipment: 9 inch pie plate, rolling pin

Directions:

If using a food processor, place the flour, salt and sugar in the bowl.
Add the cubed cold butter and pulse the mixture until the butter breaks down into pea sized pieces.

Add 1/4 cup ice cold water (use a sieve to remove ice cubes) and continue pulsing a few more times - take a handful of the mix and squeeze firmly. The dough is ready if the crumbs stick together to form a dough. If the dough needs more water, add 1 tablespoon at a time.
Turn the loose mixture onto a clean working surface. Press together with your hands to form a dough, do not knead or work too much - this will melt the butter.
Divide the dough into 2 pieces, flatten into discs and wrap in plastic wrap. Refrigerate for 1 hour.

While the dough is resting, prepare the filling. Peel the apples and slice thinly, removing the core.
Place in mixing bowl and toss with the lemon juice. Stir in the sugar, cinnamon and flour, so the apples are thoroughly coated.

Preheat oven to 400 degrees Fahrenheit.
On a lightly floured surface, roll out one of the discs about one inch bigger than the size of the pie plate. Transfer to the dish.
Fill the pie plate with the apple mixture.
Roll out the second disc and cover the apples. Trim the dough to the match the bottom layer, then tuck the edges under to form a crust. The edge may be pressed together or crimped.
Brush the top of the pie with milk and sprinkle with extra sugar. Cut 3 or 4 slits into the top to allow steam to escape.
Place on parchment or foil lined baking tray and bake for 30 minutes. Then lower heat to 350 degrees F. and bake for a further 30 or 40 minutes or until the juices start bubbling out of the pie.
Cool for at least one hour before cutting.

Momofuku Steamed Pork Buns

2011-03-13T16:14:00.000-07:00

I first heard of this New York Restaurant on the Martha Stewart show, she was raving about the up and coming chef David Chang, who has introduced these fabulous buns to the world. Thank-you David!!

I have been eating and making Cha Sui Bao for a long time, so when I saw his recipe, which looks pretty similar to Bao, but has a higher meat to bun ratio, I was very excited. The recipe is really in two parts, the roasted meat and then the dough for the steamed buns. He uses belly of pork at his restaurant, but I've found it's nearly impossible to find this cut of meat in the supermarket. This fatty piece of pork which was so inexpensive a few years ago - like short ribs, has become so popular with restaurants that it's hard to find or is very expensive.

So, this is my version. I bought 2 lbs of boneless pork butt cut into country style ribs, which is very affordable at under $2/lb. I found a Cha siu pork marinade recipe on a blog called "Cookcraftgrow" and it was really delicious. The steamed dough recipe is taken from David Chang's new book called Momofuku. As you can see from the photo, the light, fluffy buns are steamed separately and served with hoisin sauce and the sliced meat. He also adds cucumbers and scallions to the bun to add crunch, reminiscent of Peking duck.

I am looking forward to visiting Momofuku the next time I go to NYC, but until then, I'm going to be making these again and again...

Steamed Pork Buns

(Makes 16)

Ingredients:

Cha siu pork

2 lbs. boneless pork butt/country style ribs

5 tablespoons hoisin sauce

4 tablespoons soy sauce

4 tablespoons sugar

1 clove garlic, finely minced or grated

1 inch fresh ginger, peeled and finely grated

1 teaspoon 5-spice powder

1/2 teaspoon black pepper

1 teaspoon dry sherry

Dough:

3/4 cup warm water

2 teaspoons active dry yeast

2 tablespoons nonfat dry milk powder

2 tablespoons sugar

1 teaspoon salt

1/4 heaping teaspoon baking powder

1/4 teaspoon baking soda

2 1/4 cups all-purpose flour

1/4 cup canola oil

Special equipment needed: Large pot with lid, steamer basket, rolling pin

Directions:

Prepare the meat: The pork can be marinated overnight or for just a few hours. Combine all the marinade ingredients and brush onto the boneless ribs. Refrigerate and cover until ready to cook.

Line a roasting pan with foil and roast in a 350 degree preheated oven for approx. 1 1/2 hours or until tender.

Prepare dough: In large mixing bowl, dissolve the yeast in the warm water, milk powder and sugar. Add the remaining dry ingredients (except the oil) to form a dough.
If using a Kitchen Aid mixer or food processor, gradually add the oil and knead for 3 or 4 minutes until a smooth dough is formed.
Place the dough in a greased mixing bowl, cover and leave to rise until double in size, about one hour.
Divide the dough into 16 equal pieces. Roll into balls and place onto a parchment lined baking sheet.

Cover with plastic wrap and leave to rest for 30 minutes.
Bring a large pot of water to boil and place steamer basket on top, while dough is resting.
Roll each ball of dough into an oval approx. 2 x 3 inches.

Fold each piece in half and place on a square of parchment paper.

They are now ready to be steamed. Place in a single layer in the steamer basket (depending on the size) and cook for 10 minutes.

To serve: Carefully pull bun apart, spread with hoisin sauce and load up with sliced pork, cucumber slices and scallions, if desired. Enjoy!

Parker's Maple Barn

2011-03-08T12:29:00.000-08:00

I had noticed in the news last week that the maple syrup season was beginning, and the thought of a stack of fresh, fluffy buttermilk pancakes with delicious local maple syrup was irresistable. So, I researched all the local sugar shacks and found "Parker's Maple Barn" in Mason, New Hampshire, just 40 minutes from my house. This place looked ideal, I could check out the sugar house and see how maple syrup is made,then sample the product in the restaurant next door.

Here are some pictures of the metal evaporator used to heat the sap.

We were lucky to see some sap in one of the boiling vats but were told that it has been too cold recently, so they had no more to boil that day. Apparently, the season depends a lot on the temperature. When the night temperatures dip into the 20's and the day temperatures soar into the 40's, the maple tree sap starts running. So sap is collected through February, March and April, but due to uncertain weather conditions the dates to tap the trees are ever changing. Maple trees are tapped with lines or a bucket is hung to collect the sap. The sap is boiled and the water evaporates and the sweet syrup is left behind. It takes 40 gallons of sap to make 1 gallon of syrup.

So, after seeing and smelling all that delicious syrup, I was hungry for my pancakes! The restaurant next door was a huge barn warmed by a cute stove in the middle of the room. The walls are full of old fashioned memorabilia and was cozy and inviting. Luckily today, there was no waiting and we were shown to a table straight away.

The menu is quite large, offering breakfast, lunch and dinner. I already knew what I wanted but Rick was wavering between the Parker's breakfast special and the dish of the day (french toast filled with cream cheese and cherries). As you can see from the picture below, he went for the breakfast special. It was a huge plate of eggs, bacon, sausage, ham, home fries and choice of pancakes or french toast. A side of toast was also offered, but I think that was over kill...

As I was ordering pancakes, Rick got the french toast he was salivating over..

The buttermilk pancakes were as big as the plate! I slathered them in butter ( yes, butter - we only eat Best life or Smart balance buttery spread at home) and poured warm maple syrup over the top. Heavenly!! I managed to wrestle an egg and sausage from Rick's plate and that the made my breakfast complete. By the way, the coffee was served in a thermos on the table and was strong and hot.

Needless to say, we didn't eat for the rest of the day. But, if you're in the Mason area this month, and you love pancakes with real maple syrup, then give Parker's Maple Barn a try. You'll love it!

Shepherd's Pie

2011-03-03T12:40:00.000-08:00

Dear Lucy - Sorry it's taken so long to post this recipe. I know you asked me for the recipe a while ago, but hadn't gotten around to it. However, yesterday I made Shepherd's pie for 40 for my Church's deanery dinner, so I finally got around to document it for you.

This dish is a British classic and I grew up on the stuff. Traditionally it's made with ground lamb (hence "Shepherd"), so technically this dish should be called Cottage Pie. Anyway, whatever you use, it's comforting and filling on a cold winter's day - perfect for a 27 degree day in Boston.

Shepherd's Pie (Serves 4)

Ingredients:

Mashed Potatoes

2 lbs. potatoes, peeled and cut into 2 inch chunks

1 tbs. butter or margarine

1/2 cup warm milk

Beef base

1 lb. lean (90%) ground beef or lamb

1 medium onion, peeled and diced
1 carrot, peeled and diced (optional)
1 stalk celery, peeled and diced (optional)

2 tbs. tomato paste

1 tbs. flour

1 1/2 cups beef broth (or water with beef bouillon)

2 tsp. Worcestershire sauce

1 teaspoon dried mixed herbs

salt and pepper to taste

1 cup frozen green peas (or frozen mixed veg)

Directions:

Prepare mashed potatoes: Place the potatoes in a pot of salted cold water. Bring to the boil and simmer for approx. 15 minutes or until tender. Drain.
Return cooked potatoes to the pot and cook on low heat for 1 - 2 minutes to dry them out.
Turn off heat and mash with fork or potato masher until smooth. Add butter and enough milk to make a creamy consistency. Season to taste.
Prepare ground beef: While the potatoes are boiling - Place ground beef in a large skillet on high heat. Add the diced onions, carrot and celery and cook together, breaking up the meat, until the beef is no longer pink.

Reduce the heat to medium and stir in the flour. Cook for a minute or two, then add the tomato paste, Worcestershire sauce, mixed herbs and beef broth. Season to taste.

Continue to cook on low for a further 4 or 5 minutes, then stir in the peas.

Preheat oven to 400 degrees F.
Transfer to a 9 x 13 inch baking dish and cover with the mashed potatoes.


This hotel pan serves 25 people. Criss, cross the top with a fork.

Bake in hot oven for 30 - 40 minutes or until bubbling and golden brown.

Moist Banana Bread

2011-02-11T12:40:00.000-08:00

I'm always looking for a good banana bread recipe. However, in our house we rarely have left over bananas, because my husband eats a banana and yogurt every day for dessert. If I do ever have left over bananas, then I usually peel it and freeze it in a ziplock bag. This is a great way to save up your ripe fruit, however, just remember to mash the defrosted bananas and drain them thoroughly before adding to the batter.

This recipe comes from a popular bakery here in Boston, called Flour Bakery. The talented chef is Joanne Chan, who is actually a graduate of Harvard, and her banana bread has been getting rave reviews. So, I tried it and it was very good. It's basically the same as my favorite King Arthur's Flour recipe, except she substitutes oil for the butter, this makes it very moist and delicious. I used plain yogurt instead of sour cream, because that's what I had in my fridge. Hope you give it try!

Banana Bread (Flour Bakery)
Ingredients:
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

Directions:

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt.
Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes.

Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts.

Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Bake in mini loaf pans for approx. 30 minutes.

Salmon and Rice

2011-02-10T11:50:00.000-08:00

This recipe is a family favorite -it's a really quick and easy meal, also low fat and nutritious. My mum has been making it since I was a child, but used canned salmon. I don't where the recipe originated but she also made this same recipe with canned corned beef (fabulous with steamed cabbage). As my parents were born in Guyana, I can only guess that fresh meat and fish was in short supply and expensive, so canned foods were used in creative ways. I have gotten into the habit of keeping a can of salmon and corned beef in my pantry, knowing I'll always have a delicious meal at hand.

This salmon recipe is not the original recipe, because fresh salmon is so available nowadays. I've also added frozen peas, so that it's served as a complete one dish meal. Steamed rice, white or brown, is the perfect accompaniment. Hope you try it!

Salmon and Rice (Serves 4)

Ingredients:

1 tablespoon oil, canola or olive

1 large or 2 small onions, peeled and sliced thinly

3 ripe tomatoes, diced

1 lb. skinless salmon or 1 can pink or red salmon

1 cup frozen peas

salt and pepper to taste

Directions:

In a large skillet, heat the oil over medium heat and add the onions. Cook for 3 to 4 minutes until lightly golden brown.
Add the diced tomatoes and continue to cook until the tomatoes start to break down and make a sauce.

Cut the salmon into 1 inch cubes and add to the tomato, onion mixture.
Stir in the peas. Cover pan with lid and cook for approximately 5 minutes or until the salmon flakes easily. (If using canned salmon, add all the juices and just cook until heated through).

If the tomatoes are not very juicy and the sauce seems dry, then go ahead and add some water or vegetable/chicken broth. Taste and season with salt and pepper.
Serve with steamed rice.

Valentine Cupcake Demonstration

2011-02-07T09:32:00.000-08:00

If you would like to learn how to make beautiful flowers with butter cream frosting, then you're invited to the Acton Woman's Club on Wednesday, February 9th at 12;30 pm.(subject to weather)

I will be demonstrating how to decorate cupcakes for Valentine's day, including innovative ways to display them.

Hope to see you there!

Acton Woman's Club
504 Main Street,
Acton, MA 01720

Creme Caramel

2011-01-11T09:07:00.000-08:00

Looking for a low-cal dessert for your next dinner party? This recipe has been a favorite of mine since my childhood, because it's so light, but full of flavor and satisfying. Other recipes use cream or half and half, but this basic recipe uses whole milk which cuts the fat content. I made this last night for some dinner guests and with the addition of berries on the plate, everyone was impressed. Little did they know how easy it was to prepare. You will need 6 oz. ramekins or custard cups if want them to look like the picture above, but it can also be made in a 9 inch Pyrex dish for a family style presentation. I hope you try it.

Creme Caramel

(Makes 8 individual)

Ingredients:

Caramel:

1 cup sugar, 1/3 cup water

Custard:

5 eggs

3/4 cup sugar

3 cups whole milk

1 teaspoon vanilla

1/8th teaspoon salt

Directions:

Preheat oven to 325 degrees Fahrenheit.
Prepare caramel: Place 8 ramekins in a roasting pan. In heavy bottomed pan over medium high heat, dissolve the sugar in the water, swirling the pan until it becomes clear. Bring to the boil and watch carefully until the mixture turns amber in color. Immediately remove from heat and pour the caramel into the ramekins, just enough to cover the bottoms. Set aside.
Prepare custard: In a medium bowl, whisk the eggs, sugar, vanilla and salt. Heat the milk until simmering and gradually pour into the egg mixture.
Whisk to combine and pour through a sieve into a large glass measuring cup.
Pour the custard into the ramekins.
Transfer the pan to the oven and pour at least an inch and a half of water into the pan to form a water bath.
Bake for 45 minutes until the custards are firm to the touch.
Allow to cool for 30 minutes, then refrigerate for at least 2 -3 hours before serving.

To serve: Run a sharp knife around the edge of each ramekin and turn upside down onto a plate. The caramel will have dissolved a little to form a sauce. Decorate with berries if desired.

Sausage Rolls - Happy New Year!

2010-12-27T12:46:00.000-08:00

If you're a Brit, then you'll know what I'm talking about. Hot, flaky, savory pastries filled with sausage meat are a real English favorite and are sold in every English supermarket. They are great for everyday and certainly nice enough for a cocktail party with a honey mustard dipping sauce (maybe cut them a little smaller). You can usually only find them at a specialty English store, but now you can make them at home. This batch makes 32 smallish rolls, so I froze half of them - ready for my next cocktail party. Happy New Year!

Sausage Rolls (Makes 32)

Ingredients:

1 box frozen puff pastry sheets - defrosted

2 x 12 oz. Pork sausage meat (in freezer section) - defrosted

1 egg, beaten with 1 teaspoon water

Directions:

On a floured work surface, roll out a sheet of puff pastry to approx. 16 x 12 inches.

Cut the sausage meat in half and roll each piece into a log, the same length as the puff pastry. Dust with flour to stop sticking to hands.
Brush both edges of pastry with egg wash.

Fold the pastry around the sausage, rolling tightly and press to seal the edge. Place the sealed edge on the bottom.
Snip v-cuts into the log with a pair of clean scissors.
Brush with egg wash.

Preheat oven to 425 degrees F. Cut each log into 8 pieces or smaller for cocktail size. Place in freezer until almost frozen for easier cutting.
Bake on cookie sheet for approx. 20 minutes or until golden brown.

Soft White Dinner Rolls (Snowflake Rolls)

2010-12-04T09:57:00.000-08:00

This recipe comes from my favorite baking website "King Arthur Flour" and these rolls were so soft and light, they were delightful. One batch makes 2 pans or 16 rolls and I froze half of them. So without further ado, here is the recipe Soft White Dinner Rolls.

Rolls after second rise

Snowflake rolls are dusted with flour before baking

Fresh rolls for breakfast!

Loca says Hi!

2010-12-04T09:48:00.000-08:00

Dear Lucy,
Look how big I've grown! Can't wait to see you again at Christmas.
Love, Loca

Sweet Potato Pie

2010-11-30T09:35:00.000-08:00

This Thanksgiving we didn't have Pumpkin Pie! Ashley requested Sweet Potato Pie for a change and it was really good. This was my first time making this dessert, so it took a while finding a recipe which looked workable. I was looking for a basic pumpkin pie recipe, but using baked mashed sweet potatoes instead of a can of pumpkin. I finally found a recipe from Epicurious and luckily it was delicious.

As usual, I made a few substitutions to make it less calorific (especially if you're planning on eating 2 slices with the obligatory whipped cream). I found a few recipes with the addition of melted butter, so I obviously left it out. I always have fat free half and half in the fridge, so I used that instead of cream and used pumpkin pie spice instead of measuring all the spices individually. I know that the "America's test kitchen" wouldn't approve of buying frozen pie shells, but I love to use them. especially for quiches. This cuts the prep down to less than half an hour and small sweet potatoes can be baked in less than 30 minutes. If you have a food processor, this also makes it an easy clean up because everything gets mixed in one bowl. Couldn't be easier! So, just remember to bake this pie the day before you want to serve it and I guarantee you'll be a convert!

Sweet Potato Pie
Ingredients:
3 small sweet potatoes
3 large eggs
1 cup soft brown sugar, packed
1 cup fat free half and half
1 teaspoon vanilla
2 teaspoons pumpkin pie spice
1 frozen pie shell, defrosted

Directions:

Place the sweet potatoes on a baking tray in the oven preheated to 400 degrees until soft. Allow to cool. Note: do not pierce or prick them before baking.
Remove the skins from the sweet potatoes and mash with a fork until smooth.
In a separate bowl, whisk together the eggs, brown sugar, half and half, vanilla and spices. Add the mashed sweet potato and mix until well combined.
If using a food processor, place all the ingredients together in the bowl (you do not even have to mash the sweet potatoes) and pulse until smooth and creamy.
Place the pie shell on a baking tray and fill with the custard.

Bake for 45 minutes in the preheated 400 degree oven or until puffed and set in the middle, but not cracked. If you're not sure if it's fully cooked, turn off the oven and leave it for 15 minutes.
Cool on wire rack and refrigerate overnight.

Pumpkin Bread Pudding

2010-11-15T18:03:00.000-08:00

We made this dessert last week for Acton Community Supper and it was a really big hit. We always get a lot of bread donated to the food pantry so it was a super inexpensive dish to make for 50 people. I've had so many requests for the recipe that I've adapted the original recipe, from my favorite baking site "King Arthur Flour", because their recipe feeds 12 (or 24 very small portions).

If you love pumpkin pie, but would love something different for a change, you should try this. It's basically a pumpkin custard with the addition of bread, raisins and spices, but it's so simple and perfect for a family dessert on a cold winter's evening. However, for a special occasion, you can fancy it up with a homemade Bourbon-Pecan, Caramel sauce and vanilla ice cream. WHAT! I didn't say it was good for you, but it's sooo good.....

Pumpkin Bread Pudding
(Serves 4 - 6)

Ingredients:
3 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar
1 can evaporated milk or 1 1/2 cups whole milk (or mix light cream)
1 1/2 teaspoons pumpkin pie spice
pinch salt
1 teaspoon vanilla extract
2 cups canned pumpkin puree
4 cups bread cut into 1/2 inch cubes, preferably one or two days old
1/2 raisins, optional

Directions:

In a large mixing bowl, whisk together the eggs, sugar, milk (or cream), spices, salt, vanilla and pumpkin.
Add the bread cubes and raisins to the mixture and set aside for at least 30 minutes, so the bread soaks up the custard.
Preheat oven to 350 degrees F.

Transfer to a greased baking dish and bake for approx. 45 minutes or until golden brown and firm to the touch.

No-Knead Crusty Bread (new recipe)

2010-11-01T16:34:00.000-07:00

I came across this recipe when I was searching the web for new bread recipes. I first found it on the King Arthur flour blog, "Baking Banter", it was labeled "The crunchiest-crackliest-chewiest-lightest-easiest bread you'll ever bake"! So coming from KA, it was definitely worth a second look.

I then, discovered that the recipe is adapted from an original recipe by Jeff Hertzberg and Zoë François, whose book, "Artisan Bread in Five Minutes a Day," is the inspiration for this recipe. It turns out that they have teamed up with Red Star Yeast and have a nice video and they also have a blog which gives more recipes.

As you might know, I love baking bread and loved the concept of the Jim Lahey's No-knead recipe. This new recipe, however, makes a multiple batch, but can be left in the fridge to develop flavor and can baked a piece at a time whenever needed - no pun intended! I started my first attempt at bedtime and left it in the fridge overnight, so the next day I just grabbed a piece of dough the size of a grapefruit and in about an hour, I had a beautiful crusty loaf for lunch. My second loaf was the smaller, boule shape and it too, as you can see from the photo, came out really well. KA was right, if you love crusty white bread, fresh from the oven, this recipe is really worth a try.

No-Knead Crusty Bread
Ingredients:
3 cups lukewarm water
1 tablespoon salt
1 1/2 tablespoons instant dried yeast
6 1/2 - 7 1/2 cups all purpose KA flour

Directions:

In a large clean bucket with lid (should fit in your fridge) or mixing bowl, stir the ingredients to a very soft, sticky dough.

Place lid on the container and leave to rest on counter for 2 hours. The dough will rise nearly 3 times in size.

Set the covered container in the fridge for at least 2 hours or up to 7 days. Don't worry if the dough falls, it's supposed to.
When you're ready to bake some bread, sprinkle the top of the sticky dough heavily with flour. Grab a handful, the size of a large grapefruit, and pull the dough under to make a tight ball or log - see video for more info.
Sprinkle the top with flour and place on a piece of parchment and leave to rise for 40 - 50 minutes.
Preheat oven to 450 degrees Fahrenheit and place baking stone or baking sheet on middle rack, with shallow metal pan on rack beneath. Have a cup of room temp water ready.

Slash the bread with a sharp, serrated knife and place the bread with parchment paper on the stone or baking sheet in the hot oven.
Carefully pour the cup of water into the shallow baking pan under the bread and shut the oven. The steam will help the bread rise.
Bake for 25 - 30 minutes until deep golden brown or internal temp of 200 degrees F. Cool on wire rack.

Happy Halloween!

2010-10-31T10:48:00.000-07:00

Halloween Light Show 2010 HD - Thriller ( Michael Jackson )

Chicken and Cabbage Stir Fry

2010-10-29T10:14:00.000-07:00

I know the dish above looks a little bland and colorless, but if you'd tasted it the other night, it delivered a powerful punch of ginger, garlic and 5-spice powder. This is one of my family favorites, that I'm sure my daughters will want to make in the future, the recipe being passed down from from my parents and a comfort food that reminds me of home. With steamed rice, it makes a quick and easy meal for a mid-week dinner, it's cheap and cheerful, but so satisying and full of flavor.

I love to make this dish with chicken, cut up into small pieces with the bone in, but if you prefer not to suck on bones (the best part in my opinion), then it's just as delicious with beef steak or pork tenderloin. I prefer to use regular white cabbage to give a pleasing crunchiness to the dish, but I've also seen recipes which use Napa cabbage, however, this tends to wilt down very quickly so won't give the same crunch. By all means add any other vegetables you have on hand to add color, just don't over cook them.

You'll notice that there are 2 special ingredients you may not have in your pantry - 5 spice powder (or Chinese spice powder) and Oyster sauce, see Beef and Broccoli entry. I would encourage you to try and find them at your local Chinese supermarket, because it will really make a huge difference to the dish and give a more authentic flavor.

Chicken and Cabbage Stir Fry (Serves 4 or 5)
Ingredients:
3 lb. whole chicken or thighs, skin removed
3 cloves garlic, minced or grated
1 inch fresh ginger, peeled and grated
1/2 small green cabbage, thinly sliced
1 medium onion, peeled and sliced
1/2 teaspoon 5 spice powder
1/2 cup soy sauce, approx.
2 tablespoons canola or vegetable oil
1/2 cup chicken broth or water
2 tablespoons oyster sauce
Salt and black pepper

Directions:

If using a whole chicken, it should be cut up. See "how to cut up a chicken".
In a large mixing bowl, place the chicken pieces, garlic, ginger, 5 spice powder, 1 tablespoon oil and 2 tablespoons soy sauce. Stir together to coat and leave to marinate in fridge for at least 30 minutes.

Meanwhile, in a large skillet with lid, heat the remaining oil over high heat and add the onion and cabbage. Stir frequently until the cabbage starts to soften and turn brown. Turn onto a clean plate and set aside.

Return the same skillet to the heat on high and add the chicken. Continue cooking until browned on both sides. If your skillet is too small, then do this in 2 batches.

Add the chicken broth or water to deglaze the pan. Reduce the heat to low, cover and braise until the chicken is fully cooked and no longer pink inside.
Return the cabbage mixture to the pan, adding the remaining soy sauce and oyster sauce. Increase the heat to finish cooking, taste and season with salt and pepper if needed.

Serve the dish with steamed rice. Enjoy!