Eating Out Loud

Peach Pavlova w/Spiced Cardamom Cream Recipe

Allen — Mon, 04 Oct 2010 18:26:22 +0000

I’ve been dreaming (literally) about making this dessert ever since I saw Jamie Oliver make it a couple years ago. It popped into my mind this past week and thought about it for a couple days (I kept telling myself that I shouldn’t make any desserts). After waking up in the middle of the night with pavlovas on my mind, I decided that the recipe must be tried.

Pavlovas are a meringue-based dessert created in the 1920s when famous Russian ballerina Anna Pavlova was touring New Zealand and Australia. The origin of which country is the true creator seems to be up for debate, but regardless of who first made it, the dessert is unique and amazing.

The meringue is sweetened with sugar and the secret ingredients are vinegar and cornstarch added just before baking. These last two ingredients help to create the crispy outside while allowing the inside to remain marshmallowy soft. The contrast in textures is why I love this dessert so much

Unfortunately, the market didn’t have any good fresh fruits when I was shopping, so I used canned peaches as an alternative. You can experiment with whatever toppings you like – fresh berries, pears, candied ginger, chocolate, etc.

You’ll find many recipes online, all of which are nearly the same.

Peach Pavlova with Spiced Cardamom Cream

4 egg whites at room temperature
1 cup fine sugar (I pulsed granulated sugar in processor)
2 teaspoons cornstarch
1 teaspoon white vinegar

for the cardamom cream & peach topping:
1 cup heavy whipping cream
2 tablespoons sugar
dash cardamom
dash cinnamon
dash nutmeg
1 cup canned peaches drained of syrup
1/4 cup chopped pistachios
honey for drizzling (optional)

Preheat oven to 350F (130C). Line a baking tray with parchment paper.

In a mixer, add the egg whites and beat at high speed. Slowly add 1 cup fine sugar, one tablespoon at a time. Continue beating until egg whites form stiff peaks. Fold in the cornstarch and vinegar.

Pile the meringue onto the parchment paper in a circle. You could make one large 10″ circle or two 6″ circles. Don’t fuss over it too much. The more rustic, the more beautiful the end result.

Bake for 1 hour and 15 minutes – DO NOT open oven during this time. Once the time is up, the meringue should be starting to take on a slightly creamy coffee color. This is perfect!

Turn off the oven and open the door slightly so heat can escape. Leave pavlovas in oven until fully cooled. You may find that the pavlovas crack during cooling which I think makes them look even better.

At this point, the pavlovas may be stored in an airtight container for use within a day or two. The pavlovas will be brittle so handle with care.

Making the Spiced Cardamom Cream

Whip 1 cup whipping cream with 2 tablespoons sugar until it becomes stiff. Add in a dash of cardamom, cinnamon, and nutmeg.

Lightly place the whip cream on top of the pavlova. Top with peaches and pistachios then drizzle with honey. The weight of the ingredients may cause the pavlova to cave in but do not worry. Serve immediately by cutting into wedges.

You will not need to worry about leftovers. This light and airy dessert is both delicious and addictive!

Rice Cream Pudding Recipe

Allen — Sat, 02 Oct 2010 07:33:56 +0000

I’ve decided to simplify my blogging sites into one and recently merged all of my vintage recipes from RecoveredRecipes.com to EatingOutLoud.com. I will now post my vintage recipes here … there’s a large backlog to work through. If you’re feeling nostalgic, you can read through all of my previously posted vintage recipes.

Today I am sharing a rich, creamy pudding made from white rice. It’s similar to tapioca which I never cared for as a child. The texture always confused me and it wasn’t until I grew up that I discovered my love for tapioca (and rice) pudding.

It’s been a long time since I’ve made a rice pudding so when the weather turns a bit cooler I think I’ll give this recipe a try.

Rice Cream

3 Tablespoons white rice
1 cup water
2 cups milk
1 teaspoon butter
1/4 teaspoon salt
2 egg yolks
3 Tablespoons sugar
1/2 teaspoon vanilla

Rinse rice under water and drain. Bring 1 cup water to a boil in a small pan and add rice. Cook until water is fully absorbed.

Add milk, butter, and salt to the cooked rice. Continue cooking until rice is tender, then stir in 2 egg yolks and sugar. Cook for an additional 2-3 minutes, then remove from heat and stir in vanilla.

You can use the leftover egg whites to make a meringue topping.

Coronation Grape Jelly Recipe

Allen — Thu, 23 Sep 2010 21:47:41 +0000

I didn’t intend to make grape jelly yesterday but after seeing these beautifully plump Coronation grapes at the market, I couldn’t resist. The grapes were grown locally and were also on sale so I just couldn’t say no.

It’s only in the past few years that I’ve started to make my own jams and preserves. Most recently I made blueberry jam which I still haven’t gotten around to posting (and I’m already on my last jar!) I like knowing what’s in my food and I can control the ingredients when making my own preserves.

This jelly is simple to make, perfect for a beginner.

Coronation (or Concord) Grape Jelly Recipe

12 cups grapes (stems removed)
1 1/2 cups water
7 cups sugar
1 package pectin

Smash grapes or chop using a food processor. Place into a large pot with the water. Bring to a boil, then cover and reduce heat. Simmer for 10 minutes.

Strain grapes using a jelly bag, cheesecloth, chinois, or a fine strainer. I used a strainer. It you seek a crystal clear jelly then using a jelly bag would be the best option. Small bits of the grapes may push through the strainer leaving the jelly slightly cloudy. I like the rustic look (and let’s face it, it’s much less fussy).

Place 5 cups grape juice and pectin into a large pot. Bring to a boil, then slowly stir in sugar. Return mixture to a rolling boil for one minute, then remove from heat. Use a large spoon to skim any froth off the top.

You may now cool or can the jelly at this point. I opted to can 3 pints and had nearly another pint to place in the fridge for immediate use.

Fortunately, the grapes yielded about 6 cups of juice so I used the remaining cup juice to make a delicious drink. I added the remaining juice to a pitcher with a few tablespoons of sugar and enough water to dilute to the desired taste.

Top 10 Pie Baking Essentials for the Holidays

Allen — Wed, 25 Aug 2010 17:09:22 +0000

There’s nothing better than a freshly baked pie at the holidays. I love being the designated pie baker and often give pies as gifts, but I always seem to be unprepared when it comes to transporting the pies across town.

This year I’m deciding to plan ahead and be fully prepared by getting all the pie baking tools I’ll need. I’ve put together a list of my 10 pie making essentials that will help make my holiday pie baking a success! Get up a jump on your holiday planning by making sure you’re properly equipped.

Pie Cookbook
A pie cookbook is helpful for the beginning baker who is just learning how to make pie crust and is looking for a good recipe with which to start. I find that I get into a rut and make the same two or three flavors every year, so this year I want to explore new recipes and need some inspiration. I’m considering Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie.
Pie Plate
I’ve been using the same hand me down pie plates and they are the most boring, sad looking things. It’s about time that I invest in a decorative ceramic pie plate for this year’s holiday festivities.
Pie Server
I’m notorious for hacking away at a pie with improper tools. I get too eager for the payoff and never have the right pie cutter on hand to do the job cleanly.
Pie Divider / Cutter
If you want to ensure that every slice is the same, this pie divider will cut your pie into equally sized slices in one quick motion!
Pie Birds
Pie birds certainly are cute and would make a great conversation starter if nothing else. I usually make a slit in the tops of my pies but find that the filling oozes through and ruins the top crust. Pie birds will provide the venting and hopefully keep those top pie crusts looking perfect.
Pie Crust Shield
No more burnt crusts – hooray! I tend to get my outer crust too brown when making pecan pies so having a crust protector in place would definitely save me the hassle of trying to bend aluminum foil into the proper shape. The foil never seems to stay put and I find that it falls off eventually.
Pie Weights
I love thick and creamy pies that require a pre-baked pie shell. Pie weights are a godsend when wanting the crust to lay flat and not get all puffy during baking. You can also line the crust with aluminum foil and weight it down with dried beans. However, you end up wasting the beans.
Pie Lattice Cutter
Don’t have the patience or skill to make a decorative lattice top for your pie? No worries, this slick little pie lattice cutter makes it quick and easy.
Pie Filling
It’s ok to shortcut making your own pie filling as long as you look for a good-quality replacement. I suggest looking for a homemade, gourmet-style pie filling. It might cost a little more but the taste will be worth it.
Pie Carrier
It doesn’t matter how beautiful your pie looks if it doesn’t reach the party in one piece and without the crust falling to bits. Investing in a pie carrier is my top priority this year!

Zojirushi Makes Lunch Fun & Easy

Allen — Mon, 28 Jun 2010 05:00:40 +0000

Finally, a wonderful foodie product designed for men (grrr, no pink KitchenAid mixer for me!) – the manly, steel grey Mr. Bento lunch jar system by Zojirushi serves up a thermos containing four food containers to keep food hot or cold for at least 6 hours.

I decided to test the lunch jar over the past two weeks with a series of different foods. I’m not a very scientific person but I did want to test the overall quality and effectiveness of Mr. Bento. My test simply involved sending Joe to work each day with a different lunch … and waited to see if he came home with or without food poisoning.

My tests concluded that Mr. Bento keeps food cold/hot as stated. Joe survived without any problems AND he really enjoyed using the lunch jar! He even enjoyed it so much that he started posting photos of his Mr. Bento lunches on Facebook – it was really quite amusing.

In an effort to get him eating more healthy, Mr. Bento also allows me to pack some of Joe’s favorite foods along with a heavy dose of fresh fruits and vegetables. He also isn’t spending $10-15 on lunch each day so the lunch jar quickly pays for itself.

Mr. Bento Lunch Jar by Zojirushi
available from Amazon.com

When selecting a lunch jar system, there are several key aspects I found important to consider.

Lunch Jar Size

Mr. Bento stands 10″ tall and is 6″ across, while this may sound quite large it’s not too unwieldy in reality. The container’s height allows for maximum food storage and there isn’t an inch of space wasted. It even comes with a carrying bag that you can sling over your shoulder.

Number & Type of Containers

Mr. Bento comes with four containers in the following sizes: a 15.2-ounce main bowl; a 9.5-ounce soup bowl; a 6.8-ounce small side bowl; and a 10.1-ounce large side bowl. The soup bowl has a leak-proof seal while the large side bowl has a firm twist-seal lid. The two remaining bowls have snap on lids.

And, all of the bowls are microwaveable making reheating lunch easy. The carrying bag also contains a metal spork.

For me, I liked the both the number and sizes of the bowls. The bowls allow me to send a variety of foods and keep them separated. While I may not choose to send soup every day, the bowl works well for pudding, yogurt, jell-o etc.

Temperature Control

Mr. Bento advertises keeping food hot or cold for up to 6 hours (and, actually much longer in most cases). The main word here is OR … you can’t do both at the same time. In most cases, I pack all foods cold and allow Joe to reheat the containers that need to be hot for lunch. It wasn’t a big deal for us – the main thing is that it keeps containers at a food-safe temperature for a long period of time.

Clean-Up
If there’s a flaw with Mr. Bento, it’s the fact that the containers are not recommended for the dishwasher (yes, I’m lazy). However, it only takes a few minutes to wash out a few containers so I won’t complain too much about this point. When Joe comes home, I wash everything out as I’m preparing dinner then load everything up and put in the fridge for the next day. In the morning, I just drop everything into the lunch jar and send him on his way to work.

Overall, Mr. Bento is a positive addition to our household and provides a great way to make you or loved one is getting a healthy lunch (and, saving $$$ on not eating out every day). Joe even converted a few friends through his Facebook posting.

And, if the lunch bar looks to masculine, Zojirushi also makes a Ms. Bento
which is smaller and comes with a cute tote bag.

For tomorrow’s lunch, I’ve packed Mr. Bento with a tomato beef stew over rice, butternut squash soup, grapes, oranges, carrots, and a piece of sesame filled mochi (shhh, don’t tell Joe, I snuck this in as a special treat).

Review Notice: Thank you to Zojirushi who at my request provided this free product sample for review purposes. My opinions expressed are my own and I have no further connection with this company.

Top Five Ice Pop Molds for Summer Fun

Allen — Thu, 20 May 2010 16:04:39 +0000

Summer is quickly approaching (well, at least in my mind) and there’s nothing like a fruity, icy treat to beat the heat. Not only are these molds creatively designed, the ice pop molds are also affordable.

I’ve selected five popsicle molds which offer unique designs and features. Just fill with your favorite juice and freeze — you’ll be in icy pop heaven!

Tongue-Twisting Spiral Pops

Consider these spiral shaped ice pop molds to be a roller coaster for your tongue.

And, the molds are practical as well. The silicone molds make it easy to remove the frozen pops and are also dishwasher safe (gotta love easy clean-up).
Retro Rocket Pops
If you’d rather a classic rocket ice pop, these molds from Tovolo will have you reminiscing of childhood.

I can almost hear the ice cream truck coming down the street. Layer fruit juices in colored layers (red, white, blue) for the ultimate rocket pop experience!
Push-Ups for the Kid in You
Kinderville makes these colorful push-up ice pop molds. I loved creamy orange yogurt push-ups as a kids and love this mold design.

Just make sure not to push too hard on the bottom of the popsicle or it’ll go spilling onto the ground. I learned this the hard way!
Ring Pops for the Fashion Conscious
Reminiscent of a candy ring-pop, these volcanic ice pop molds from Prepara are a modern twist the classic candy shape.

Little girls will enjoy sporting these stylish pops, especially when filled with colorful berry juices.
Kickin’ It Old School
There’s something to be said for keeping it simple. This classic vertical ice pop design from Norpro is timeless.

Since the mold offers a wider surface area, it’s perfect for creating a swirled design or adding bits of fruit with the juice.

Popsicle Recipe Ideas

Ice pop recipes are simple but can be as elaborate as you like. Simply fill the popsicle molds with your favorite drink or fruit juice. I like to mix a combination of fruit juice and yogurt for a creamier treat. Here are a few popsicle recipes to get you started:

Creamy Mocha Popsicles
Watermelon-Mint Popsicles
Mojito Popsicles
Greek Yogurt & Strawberry Popsicles

Difficulty Finding Smoked Paprika?

Allen — Mon, 10 May 2010 15:19:30 +0000

Am I the only one who can never find smoked paprika? I’ve tried my local grocery store, as well as a gourmet store without any luck. It’s not localized to Canada as I had a hard time as well in the US.

Fortunately, it can always be ordered online. I use it religiously in soups, stews, or chili to give a light smokey flavor – there’s nothing quite like it.

Be warned, a little goes a long way. Just a little dash on top of a thick lentil or split pea soup will make a world of difference.

I’ve also mixed a bit with cream cheese, pimentos, and green onion to make a delicious sandwich spread or cracker dip.

Chopstick Selection for Chopstick Virgins

Allen — Sat, 01 May 2010 17:30:13 +0000

Chopsticks are simple in design yet offer a powerful tool for delivering food from plate to mouth. Better than a fork? Well, I don’t want to be viewed as a traitor … but I must admit, once you get the hang of chopsticks you might just see how they are a better device.

I prefer chopsticks since they are easy to clean — no difficult fork tines to deal with here. You can use them to stir, cut food, serve food, and of course eat food. And, for those you are just kids at heart, by sticking them under your upper lip you can make amazing walrus impersonations.

So, are there really so many types of chopsticks that a chopstick buying guide is necessary? After finding so many chopstick choices (and having made a few bad choices), I decided it might be helpful to those curious about selecting the perfect utensil.

Chopstick Material

First, consider the material from which the chopstick is made. You’ll usually find three common materials used to make chopsticks: wood, plastic, and stainless steel.

Wood chopsticks are often sealed with a shiny laminate which can create a slippery surface. While the chopsticks are often beautifully decorated and colorful, I find these to be the most difficult to use. Also, as the laminate wears away, the wood will become more permeable and can become harder to clean. Of course, you can also buy the disposable wooden chopsticks for super-quick clean up and to create a true ‘take out’ experience at home.
Metal chopsticks are akin to stainless steel dinnerware, often viewed as the ‘good silverware’. Although easy to clean and sanitize, metal chopsticks can be heavier and can absorb heat quickly.
Plastic chopsticks are reminiscent of Chinese restaurants but there’s something to be said for this. Restaurants know how easy these chopsticks are to clean and use. My preference is actually for this type and find that these are the ones I use on a daily basis. Plastic chopsticks can be found in most asian grocery stores or from restaurant supply companies.

Chopstick Tip & Body Shape

Just as chopsticks come in several different material types, the shape of a chopstick is likewise important. You’ll notice that the tip of the chopstick may be either pointy or rounded with a blunt end. While pointy tips are intended for picking up the smallest grain of rice, I find the shape less practical when eating slices of slippery meat or vegetables. A rounded tip allows you to easily grasp (and hold onto), foods of all shapes and sizes.

The body of the chopstick is also variable, ranging from fully rounded to squared. The more square the body, the easier it is to grip the chopstick. Chopsticks with rounded bodies can roll between the fingers making it difficult to pick up food without the chopstick slipping. My preference is for the squared chopstick design.

Training Wheels for Chopstick Virgins

For those new to chopstick usage, have no fear. You may feel clumsy using chopsticks at first but with practice chopsticks will become easy to use.

Training chopsticks, also known as ‘cheater chopsticks’, are a great way to learn chopstick mechanics while still being able to get food to your mouth. Training chopsticks come as either a single chopstick unit with a closed end or as a chopstick holder which you can attach to any chopsticks. The designs come in fun shapes and colors with some made especially for children.

Chopstick Storage

Chopsticks are a space saver and don’t take up as much room as western silverware. You don’t need any special drawer inserts and don’t need to worry about separating dinner forks from salad forks. I keep mine in a glass stored on a shelf. It allows for easy access and takes up little space.

I’ve gotten rid of many chopsticks that were difficult to use due to their material or shape. Currently, I have about 25 pairs of chopsticks which is likely more than enough for a household of two. However, I have the urge to buy more.

Sesame-Broccoli Salad Recipe

Allen — Mon, 26 Apr 2010 00:37:05 +0000

This past week of school turned out to be much more mellow than expected. I had most of my nights free from studying so I was able to spend some much-needed time in the kitchen.

When classes started in February, I made the decision to eat healthier. Each day I start out by having probiotic yogurt and fruit. For lunch, I pack a small cucumber sandwich smeared with low-fat cream cheese along with a generous portion of raw veggies and more fruit.

In the afternoon, I snack on raw unsalted almonds. At night, I have a sensible dinner (this sounds like a Weight Watchers commercial or something) of steamed veggies and some sort of protein.

I decided to start this week with a new lunch routine (since people are starting to notice I eat the same thing every single day). I created a raw broccoli salad with a sesame dressing which is loaded with flavor and nutrition. While I’m not on a raw food diet, I do enjoy eating more raw foods and this salad is nearly 100% raw.

The salad is similar to a mayonnaise broccoli salad which I haven’t had in many years. I replaced the mayo with a sesame dressing and threw in a few nuts and dried fruit for texture and added flavor. I couldn’t stop eating it when I mixed it all together and think it’ll get better as it sits (I just finished making it).

Sesame-Broccoli Salad
2 heads broccoli, chopped (use the stalks too)
1 cup lightly packed cilanto, chopped
1/2 cup shredded carrot
2 green onions, chopped
3/4 cup toasted almonds, chopped
1/2 cup dried cranberries (or raisins)

Sesame Dressing
1/2 cup canola oil
1 tablespoon sesame oil
3 tablespoons rice vinegar
1 tablespoon sugar
2 teaspoons soy sauce

Add all of the salad ingredients to a large mixing bowl. Mix the dressing ingredients in a small bowl and whisk with a fork until blended, then pour over the salad. Toss to combine and allow to set in the refrigerator for at least 30 minutes so the flavors can get all friendly and combine with each other.

Within minutes, the dressing started working its magic on the broccoli and it began to soften. It also didn’t look like enough dressing at first but everything began to have a nice sheen. After taking a few bites, I think it was the perfect amount.

The salad is not only good for lunch, it will travel well for a summer picnic or outdoor barbecue as well since it hasn’t any mayo. Feel free to make it your own and throw in other shredded veggies or nut/fruit combos. I’m contemplating adding some sliced kumquats when I pack the salad for tomorrow’s lunch.

To All the Kitchen Tools I’ve Loved …

Allen — Sat, 24 Apr 2010 17:01:20 +0000

Spring cleaning is coming soon to my household and I am prepared to make the tough decisions it requires. I willingly discard clothing but have a more difficult time letting go of kitchen objects, even if I rarely use them.

Joe (bless his heart) knows the uphill battle he faces and has been bracing me for weeks now, “You know, when the tax busy season ends in April, I want to clean out the store room.” He occasionally targets an item or two by saying, “Have we ever used the fondue pot? Maybe we should get rid of it.”

*sigh*

When I look beyond my emotional attachment to these appliances, I know that I truly don’t need them. However, I’ve made peace with it and am ready to say goodbye.

3-Quart Electric Fondue Pot

The fondue pot comes from an unknown origin and it’s been sitting on a shelf in all its cherry-red glory just hoping to be filled with melted cheese one day. It’s one of those things that holds a promise for something in the future. I have fantasies about hosting a fondue party someday but it just never materializes.

Alas, I can’t recall ever using it in the 9 years we’ve owned it. Sadly, it’s time for it to find a better home with someone who might actually use it (or with someone who also fantasizes about the bliss that is melted cheese).

16 inch Traditional Cast Iron Wokset

I love it. I’ve used it a thousand times and never found fault with it. Unfortunately, it hasn’t been used since we moved to Canada and no longer have a gas range. Our induction cooktop requires a metal pan to touch its surface in order to work so the round-bottom wok is no longer functional (and takes up too much precious space in our 525 sq. ft. condo).

So long, my little asian love.

Cuisinart 1.5-Quart Automatic Ice Cream Maker

Oh, the memories. Butter pecan, fresh strawberry, blueberry lemon … sadly, it just doesn’t fit with my lifestyle any longer. Cholesterol and excess weight forbid me from having this temptation in the house any longer.

Sure, I could use it to make healthier slushy-icy-juicy concoctions. But, I know I won’t. It’s only stuck around this long due to such delusions. So, to a better home it goes.

Although I am sad to see these appliances/cookware go, I am looking forward to the positive outcome. I will regain much-needed space in the storage room so that I can store healthier things like nuts, beans, and dried fruits.