The Sweet Kitchen

tuesday's tune

noreply@blogger.com (Sweet Kitchen) — Mon, 19 Mar 2012 21:30:00 PDT

happy st patrick's day

noreply@blogger.com (Sweet Kitchen) — Sat, 17 Mar 2012 13:03:14 PDT

A sombre choice to celebrate St. Paddy's, Bonny Portmore is a traditional Irish folk song lamenting the decimation of the oak forests of Ireland, which sailed the ships of England as she set about conquering the world.

A call to action from another era - something we would do well to heed on so many different levels in these turbulent times.

tuesday's tune

noreply@blogger.com (Sweet Kitchen) — Mon, 12 Mar 2012 21:30:01 PDT

tuesday's tune

noreply@blogger.com (Sweet Kitchen) — Mon, 05 Mar 2012 21:30:01 PST

happy belated 108th dr. seuss

noreply@blogger.com (Sweet Kitchen) — Sun, 04 Mar 2012 06:10:10 PST

After all, some of the most important things in life I learned from you:

1. “You have brains in your head. You have feet in your shoes. You can steer yourself any direction you choose. You're on your own. And you know what you know. And YOU are the one who'll decide where to go...”

― Dr. Seuss, Oh, the Places You'll Go!

2. “Today you are You, that is truer than true. There is no one alive who is Youer than You.”

― Dr. Seuss, Happy Birthday to You!

3. “The more that you read, the more things you will know. The more that you learn, the more places you'll go.”

― Dr. Seuss, I Can Read With My Eyes Shut!

4. “A person's a person, no matter how small.”

― Dr. Seuss, Horton Hears a Who!

5. “Unless someone like you cares a whole awful lot,

Nothing is going to get better. It's not.”
― Dr. Seuss, The Lorax

(just short of) seven layer dip

noreply@blogger.com (Sweet Kitchen) — Sat, 11 Feb 2012 17:16:33 PST

Last weekend I decided to play the good wife and help G host a Superbowl party for his friends. On the menu was this (just short of) seven layer dip, which I adapted from Cook's Country Best Potluck Recipes: More Than 100 Homestyle Favourites

It's just shy of seven layers because the original recipe omits olives (which is also the only food G absolutely refuses to eat) and because I served the guac on the side (ever since I had an encounter with a bad avocado a few years ago, I can't stand the sight of them - kind of like Goldschlager but that's a story for another day).

One of the things I really liked about this dip is that it does not include canned refried beans - with the high sodium content and sketchy texture, I'm not a fan. Instead, the recipe includes a simple homemade bean dip which was yummy on its own.

Also really interesting was the sour cream layer which was whizzed in the food processor with shredded cheese. It was a bit grainy on its own which concerned me, but I figured with enough beer in them the guys wouldn't notice, but it actually blended in very nicely with the other layers.

Rave reviews from the beer guzzlers and designated drivers alike.

(just short of) seven layer dip

adapted from Cook's Country

Printable recipe

Note: If you want to add the guac, it goes between the sour cream and the salsa layer.

BEAN LAYER

1 – 15.5 oz. can black beans, drained but not rinsed
2 garlic cloves, minced
3/4 t. chili powder
2 t. lime juice
1/8 t. salt

Pulse black beans, garlic, lime juice, chili powder, and salt in a food processor until mixture resembles a chunky paste. Transfer to bowl.

SOUR CREAM LAYER
1 1/2 c. sour cream
2 1/2 c. shredded Tex-Mex cheese

Pulse sour cream and cheese until smooth. Layer on top of beans and sprinkle remaining cheese over top.

SALSA LAYER
4 large tomatoes, cored, seeded, and chopped fine
2 jalapeno chiles, seeded and minced
3 T. chopped fresh cilantro
2 T. lime juice
6 green onions, 2 minced and 4 with green parts sliced thin (white parts discarded)
1/8 t. salt

Combine tomatoes, jalapenos, cilantro, minced green onions, and lime juice. Stir in salt. Let sit for at least 30 minutes then strain, discarding liquid, and layer over sour cream/cheese layer. Sprinkle sliced green onions over the top.

Let sit at room temperature 1 hour before serving. Refrigerate for up to 1 day.

what are you grateful for?

noreply@blogger.com (Sweet Kitchen) — Sun, 15 Jan 2012 16:26:08 PST

one little word

noreply@blogger.com (Sweet Kitchen) — Thu, 05 Jan 2012 07:28:17 PST

I was dutifully compiling a list new year's resolutions and feeling exceptionally uninspired when I discovered One Little Word by Ali Edwards. The concept is to choose a single word, just one, to focus on over the course of the year and see where it takes you.

The idea that one little word can have a big impact on your life stopped me in my tracks and my word came to me immediately. Serenity.

(n.) The quality or state of being serene; clearness and calmness; quietness; stillness; peace.
(n.) Calmness of mind; eveness of temper; undisturbed state; coolness; composure.

To face the world with equanimity and assurance - precisely the opposite of how I have faced the world in the past year - and the thought filled me with excitement and inspiration.

So much more joyful than creating that same dreary list of resolutions again, non?

What's your word?

wishing you all the best of everything

noreply@blogger.com (Sweet Kitchen) — Sat, 31 Dec 2011 21:00:10 PST

merry christmas

noreply@blogger.com (Sweet Kitchen) — Sat, 24 Dec 2011 20:02:12 PST

sunday roast

noreply@blogger.com (Sweet Kitchen) — Sun, 20 Mar 2011 16:20:49 PDT

Spring is well on its way (woo hoo!) but it's still cold enough to enjoy a good roast chicken on a Sunday evening. It's one of those universal comfort foods that just evoke home and hearth and happy thoughts and the added bonus is that it makes for great leftovers for at least one dinner this week.

I have been making Christina Ferrare's recipe for quite some time now and I've never looked back. What intrigued me about it at first was the quick marinade that goes over the chicken immediately before roasting and what hooked me was how moist and flavourful it is.

Sometimes the simplest is also the best.

the chicken channel

noreply@blogger.com (Sweet Kitchen) — Mon, 28 Feb 2011 19:25:04 PST

Introducing the latest addition to the exciting ambient channel lineup over at Rogers which includes the sunset channel, the cottage channel and the aquarium channel: the rotisserie channel presents all chicken all the time.

Thanks to the good folks at Swiss Chalet and Rogers Cable we now have an entire channel devoted to chickens roasting on a spit. If you're not part of the Rogers cable empire, not to worry - you can watch poultry in motion online.

And they say there's nothing good on TV anymore!

in loving memory

noreply@blogger.com (Sweet Kitchen) — Fri, 25 Feb 2011 08:12:47 PST

On February 16 our dear friend passed away. She was 51 years old. A devoted wife and mother and an active participant in her church and in charity work, she dedicated her life to helping others.

Her daughters and siblings spoke eloquently at her funeral, remembering the countless ways that she had let them know that they were loved. She was famous for her chocolate chip banana muffins, a favourite with her children, and I couldn't think of a better way to remember our friend than to make a batch of my own.

My dear friend, may you always walk in sunshine.

fruit cocktail cake

noreply@blogger.com (Sweet Kitchen) — Wed, 23 Feb 2011 06:51:38 PST

When was the last time you used tinned fruit cocktail? I can honestly say I can't recall - I mean, really, doesn't everyone eat fresh fruit now? Fruit cocktail is so Betty Draper - I felt a little ashamed putting it into my cart at the grocery store, hiding it under all of the fresh veg, finally forced to reveal it in the checkout line, convinced that the cashier was judging me. But like Betts it's a classic and now has a rightful place in my pantry thanks to this cake.

Fruit cocktail cake is a recipe from the Best of Bridge series of cookbooks (this recipe is from the Royal Treats for Entertaining volume). Reading these cookbooks transported me right back to the 1950s when an evening of bridge was absolument de rigueur for the country club set. With the current popularity of Mad Men, it's time for these bestselling cookbooks to make a kitschy comeback in the modern kitchen.

The fruit cocktail cake is a winner, not much to look at but so moist it reminds me of sticky toffee pudding or a soaked rum cake. And it's even better the next day. Perfect for kicking it old school with an evening of bridge...or a Mad Men marathon.

year of the rabbit

noreply@blogger.com (Sweet Kitchen) — Wed, 02 Feb 2011 21:01:00 PST

Time to dust off your bunny slippers and ring in the year of the rabbit!

The rabbit is said to bring stability, a time to catch your breath and calm your nerves. According to Chinese astrologers, 2011 will be a quiet year, bringing peace and diplomacy, and a renewed focus on family. After the turmoil of the last few years, that is music to my ears.

So, from the bottom of my heart, welcome rabbit and Gung Hay Fat Choy (may prosperity be with you)!

the morning giggle

noreply@blogger.com (Sweet Kitchen) — Wed, 02 Feb 2011 05:50:09 PST

Oh how the rest of Canada loves to make fun of Toronto...

kumbaya

noreply@blogger.com (Sweet Kitchen) — Thu, 27 Jan 2011 19:40:05 PST

Something I've recently come to learn about myself is that I really dislike conflict. Given that I am in a profession in which conflict is all but inevitable and that it took me 15 years to figure this out about myself is stunning - it really speaks volumes about my lack of self-awareness.

Don't get me wrong, I can get into a heated debate with the best of them but it gnaws at me for days as I berate myself, whether it's for coming on too strong or for caving like a sissy. I just don't think I have the stomach for it and if I had my way we'd all be holding hands and singing Kumbaya.

Since I don't expect my colleagues to break out into song any time soon, I tell myself I just need to figure out how to live with conflict without eating my body weight in chocolate every week. But then a day like today happens and I question that strategy and my priorities.

A very close friend of our family was diagnosed with late stage IV colon cancer just after the holidays. She was in hospital for 3 weeks while undergoing chemo and has now been discharged with a terminal diagnosis. She is in her early fifties.

In light of such a tragic situation, these conflicts are petty and ridiculous, matters of deep insignificance.

the inside scoop on pasta carbonara

noreply@blogger.com (Sweet Kitchen) — Tue, 25 Jan 2011 16:53:34 PST

Bacon, eggs, cheese and and pasta - what's not to love? Unfortunately my photo doesn't do it justice as we were in too much of a hurry to eat it to worry about the quality of the pics!

I learned to make this as a child with my grandfather. He spent a number of years in Rome as a young man after WWII, which is where he learned to make pasta carbonara, and as we made it he would tell me the legend of its origins. He passed away 3 years ago and I think of him every time I make it.

Carbonara is derived from the Italian "carbone" which means charcoal and there are many different variations of the story of how pasta came to be named after a lump of coal. My grandfather's version has the dish named for the copious amounts of black pepper which fleck the pasta, resembling the ash which settles around burning charcoal.

Whatever its origins, as with most Italian dishes, there are few cardinal rules and breaking one of them will be considered a sacrilege.

First and foremost: NO CREAM! I was shocked and appalled when I learned that many American recipes add cream to the dish. Please don't do it - it's really not necessary as the dish is luscious without it and the cream just obscures the flavours in the dish.

Second: the pasta must be spaghetti. No substitutions.

Beyond that, it's a simple sauce of egg yolks (or whole eggs if you prefer), pecorino romano (or parmigiano reggiano, as I prefer) and ground black pepper studded with rendered pancetta (or bacon) cubes.

Step 1: While spaghetti is cooking, add egg yolks (1 per serving plus 1 for the dish) to a bowl with grated parmigiano reggiano or pecorino romano (approximately 2 tbsp per serving but feel free to be generous) and a generous amount of ground black pepper. Mix with a fork.

Step 2: Cube and brown bacon (approximately 2 strips per serving). Feel free to use pancetta or guanciale if you prefer - they are more classic but bacon will give the pasta a lovely smoky flavour. When the bacon is browned I like to drain the fat and replace it with olive oil, placing the pan over low heat to warm the oil.

When the pasta is cooked, drain and toss quickly with egg mixture and add hot bacon and oil. Toss until egg is just cooked through, adding up to 1/4 cup of the pasta water to help thin the sauce and cook the egg.

Serve immediately while it's hot - it's not very appetizing once it's cooled or even reheated but that's never a problem in my house because there's never any left over!

I am participating in Presto Pasta Nights so please head over to Tastes of Home on Friday to be inspired by Jen's first PPN roundup!

scorched snow

noreply@blogger.com (Sweet Kitchen) — Tue, 04 Jan 2011 15:33:59 PST

I just learned that it is possible to scorch snow. Who knew that melting snow over a fire will cause it to scorch so that it will actually taste burnt? Fortunately there is a solution: you can avoid this by adding a bit of water to the pot first.

First day back to work after the holidays and already I'm procrastinating!

wishing you a healthy and happy 2011

noreply@blogger.com (Sweet Kitchen) — Thu, 27 Jan 2011 19:21:30 PST

g's first cooking lesson

noreply@blogger.com (Sweet Kitchen) — Thu, 30 Dec 2010 20:22:35 PST

Recognizing how busy I've been, G made dinner tonight. More specifically, he asked me to teach him how to make dinner tonight and I couldn't have been more thrilled. He even cleaned up afterward - I am such a lucky girl!

He wanted to make beef tortellini with a simple tomato sauce. If you ask me, the tortellini are better saved for a cream sauce or soup but if G's offering to make dinner I'm not about to question his choices.

So here's my step by step lesson for a simple tomato sauce. Perhaps you can get your sweetie to make it for you too! ;)

Step 1: Choose and cook your pasta.
G chose tortellini but feel free to choose your favourite. Unless you choose a very quick cooking pasta like capellini, your sauce will come together in the time it takes for the water to boil and the pasta to cook. If you want a quick-cooking pasta, no problem - just make the sauce first.

Step 2: Heat olive oil in medium skillet over medium heat.
I like non-stick but stainless will do nicely - just stay away from reactive metals such as cast iron or aluminum as they will react with the natural acid in the tomato. Not a good thing.

Step 3: Add one roughly chopped or sliced garlic clove to the skillet.
Saute just a minute or so, until you can smell its aroma. You don't want any colour on the garlic otherwise the flavour will become overpowering. If it burns, it's game over - trust. Keep an eye on the garlic.

Step 4: Add 1 tsp tomato paste and saute very briefly (30 seconds or so).
This step is optional. The sauce will have a lovely fresh taste if you omit the paste, and I often do.

Step 5: Add canned plum tomatoes to skillet. I am fortunate enough to have home canned tomatoes (a ton of work every summer but totally worth it) but there are lots of great commercial products available. Just make sure to choose whole tomatoes in juice (not stewed, diced or pureed - whole taste fresher.

Step 6: Using a wooden spoon break up the tomatoes and simmer over low heat until pasta is ready.

Step 7: Drain pasta and add to sauce in skillet. Stir to allow pasta to soak up sauce.

Buon appetito!

slowing it down

noreply@blogger.com (Sweet Kitchen) — Tue, 28 Dec 2010 19:53:58 PST

I am not one for new year's resolutions but after the insanity of 2010, as the year winds to a close I feel compelled to adopt one for 2011: slowing it down. For me, that means less energy focused on work and greater emphasis on things I enjoy: family, yoga, photography, cooking, reading and, most definitely, this blog which has been neglected for much too long.

Step 1 in my reintroduction to the land of the living: participating in the 2011 Book Blogger Recommendation Challenge.

good tidings

noreply@blogger.com (Sweet Kitchen) — Fri, 24 Dec 2010 17:00:00 PST

From amidst the detritus of our fabulous Christmas Eve dinner, Merry Christmas to all and to all a good night!

remembrance day: lest we forget

noreply@blogger.com (Sweet Kitchen) — Wed, 10 Nov 2010 21:01:03 PST

In Flanders fields the poppies blow

      Between the crosses, row on row,
   That mark our place; and in the sky
   The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
   Loved and were loved, and now we lie,
         In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
   The torch; be yours to hold it high.
   If ye break faith with us who die
We shall not sleep, though poppies grow
         In Flanders fields.

John McRae

how will you remember?

noreply@blogger.com (Sweet Kitchen) — Fri, 05 Nov 2010 02:24:28 PDT

Canada Remembers

happy halloween

noreply@blogger.com (Sweet Kitchen) — Sun, 31 Oct 2010 14:22:36 PDT

I've always thought Halloween is for kids and I've never understood the grown-up appeal. As an adult, getting all decked out in costume has never been my idea of a good time.

As a kid, whole other story. Back in the day, before ready-made costumes were the norm, we used to spend weeks planning what we would wear. One year I was a hobo with black cork smeared on my face, another I was Little Bo Peep (although, looking back, I looked a lot more like a Little House on the Prairie reject), with a witch thrown in here and there for good measure.

Back then our Halloween haul consisted mostly of lollipops, tootsie rolls and the dreaded pumpkin candy in the Halloween wrapper, with the odd bag of chips. But there was one special house in the neighbourhood where the lady gave out full size Jersey Milk chocolate bars - all the kids knew it and we made sure to get there early before they were all gone. My dad never let us eat it on the way home, no matter how much we begged, but as soon as we got home we'd tear open the wrapper - I can still taste the chocolate melting on my tongue.

As wonderful as that was, my favourite was always the Reese's peanut butter cup. While there weren't any in my own Halloween bag as a kid, I do recall them starting to make an appearance in my youngest sister's haul several years later - and even though I was seven years older, I wasn't beneath pilfering a few.

A close second in my candy pantheon is caramel and toffee (love those Swedish Daim candies!). However, I'd never thought of combining the peanut butter with the toffee - until I came across Bon Appetit's Halloween Peanut Butter and Toffee Candy Bark.

Now that the candy is done, all there is left to do is nibble on it while I wait for the little ghouls and monsters to descend. Maybe Halloween isn't so bad after all.

changing history over tea and cake

noreply@blogger.com (Sweet Kitchen) — Fri, 29 Oct 2010 19:24:08 PDT

It is thanks to the Famous Five that I am a person.

Tired of being treated as second class citizens, in 1927 five intrepid Canadian women (including the British Empire's first female judge) decided they'd had enough.

Archives Canada

Canada's first constitutional challenge relating to women's rights, the Persons Case, was fashioned over tea with date and nut loaf on Judge Emily Murphy's porch. It was this case which resulted in women finally being declared persons in 1929.

Today the women's achievements are commemorated in Persons Day celebrations across the country, in the Famous Five monument on Parliament Hill, and on the $50 bill.

Judge Murphy's recipe for date and nut loaf was memorialized for posterity by the Edmonton Bulletin - should you care to give it a try you can find it here.

Famous Five Monument (Ottawa)

wordless wednesday: dilapidated justice

noreply@blogger.com (Sweet Kitchen) — Wed, 27 Oct 2010 21:18:23 PDT

Urbino, Italy (2010)

banana bread

noreply@blogger.com (Sweet Kitchen) — Sun, 24 Oct 2010 17:17:20 PDT

We've been in the midst of renovation hell for what seems like forever and, while the end is in sight, it's still at least a couple of weeks away. With all the disruption and mess, not to mention endless trips to home improvement stores, I've become something of a crank.

Generally a perfectionist, the details are driving me crazy. My patience has worn so thin I don't care about much other than getting the job done and the strangers out of my home. Paint colour slightly off? No problem. Chipped cabinetry? I can live with that. Cracked tile on the floor? Whatever. JUST. GET. IT. DONE. Not the best long term strategy, I know, but I'm willing to bet that anyone who has lived through a lengthy reno can sympathize.

Today I decided to ignore the chaos that has become my life and see where the day would take me. After spending a leisurely morning puttering around, I finally felt ready to tackle the blackened, shrivelled bananas that had been sitting on my counter for awhile, suffering from reno-induced neglect.

I've been making banana bread since my teens using the tried and true recipe from the Joy of Cooking. It's a lovely dense loaf with loads of banana flavour, my absolute favourite recipe and I've never strayed from it - until today. I recently purchased The America's Test Kitchen Healthy Family Cookbook and decided to try their lighter version - the "Better-For-You" banana bread.

I am rarely disappointed by Chris Kimball's team but, while this loaf was good, the cinnamon and nutmeg in this recipe overwhelm the banana flavour, so much so that it tastes more like a spice bread than a banana bread.

So if you like your banana bread on the spicy side, this is the one for you. If, however, you're like me and want the banana to be the star of your loaf, stick with the Joy of Cooking's recipe (you can substitute 6 tbsp butter for the shortening if you prefer).

Now, if you'll excuse me, I need to go pick out kitchen cabinet knobs. Sigh.

this makes me smile

noreply@blogger.com (Sweet Kitchen) — Fri, 22 Oct 2010 15:15:26 PDT

I really couldn't resist sharing this video of Gordon Pinsent reading Justin Bieber. Guaranteed to make you smile!

happy national dessert day

noreply@blogger.com (Sweet Kitchen) — Thu, 14 Oct 2010 05:00:25 PDT

My family's favourite: Chocolate Blackout Cake

wordless wednesday: italian heat

noreply@blogger.com (Sweet Kitchen) — Wed, 13 Oct 2010 15:21:50 PDT

happy thanksgiving

noreply@blogger.com (Sweet Kitchen) — Sun, 10 Oct 2010 23:29:34 PDT

Image via Wikipedia

liming with doubles trini style

noreply@blogger.com (Sweet Kitchen) — Fri, 22 Oct 2010 15:11:21 PDT

Just got back from a business trip to Port of Spain in Trinidad. My Trinidadian colleagues warned me about the crime rate and the kidnapping risk, insisting that a company security guard pick me up at the airport, so I wasn't quite sure what to expect. What I found instead was a warm, hospitable and diverse society - and a humidity level so high that my hair started to curl the moment I stepped off the plane.
To a person, the "Trinis", as they call themselves, were incredibly charming and warm. Every person I passed offered a smile and a "good morning" or "good afternoon", often stopping for a brief chat. Living as I do in a large North American city, this is definitely not something I am used to, and at first I was wary. But very soon it became clear that this wasn't about targeting the tourist and it wasn't long before I was reciprocating enthusiastically and making friends with the hotel staff.
Unfortunately I didn't have much time for "liming", the Trinidadian pastime of hanging about, drinking beer and contemplating the mysteries of life (a most worthwhile pursuit), but did manage to squeeze in a brief introduction to some serious street food.
The Trini "double" is street food at its best - two (i.e., double!) bara (fried bread) filled with curried channa (chick peas), chutney and of course the ubiquitous Trini hot sauce. Traditionally eaten at breakfast, it's so popular you can pretty much get it 24/7 at various stalls around town. It's no wonder the locals claim that "God is a Trini"!

While my inclination to operate on "Trini time" and to spend time liming with strangers on the street has already begun to fade mere hours after disembarking, the memory of the doubles lingers and I am determined to find some decent ones in my own city. With the Trini population in T.O. that shouldn't be too hard and, who knows, maybe I'll have a proper lime while I'm at it!

rhuberry parfait

noreply@blogger.com (Sweet Kitchen) — Mon, 28 Jun 2010 06:36:11 PDT

I am absolutely loving my CSA box - I've wanted to do this for years but there was always some excuse why it wasn't convenient (I was going to be away, I didn't have time to pick it up, my dog ate the application form - you get the picture). This year was no different except I ignored the excuses and ordered the box. Three weeks in and I'm in love!

Yes, there is the freshness of the produce and the fact that I haven't been to the grocery store in weeks, but the real surprise is the creativity it's inspired in me. It's like getting a surprise every week! There is usually at least one fruit or vegetable in the box that I would not buy on a regular basis and, because the produce is seasonal, the same ingredient will appear for several weeks so I'm needing to find new and creative ways to use produce. Love it!

Week 3 of CSA brought more delicious strawberries and rhubarb and, with my first strawberry pie under my belt, I wanted to try something different. Keeping with my resolve to keep some semblance of balance in my life, I also wanted it to be guilt-free and a parfait seemed, well, parfait!

Inspired by Canoe's recipe for rhubarb compote I simply added halved strawberries towards the end of the cooking time and cut back a bit on the sugar. Very quickly my kitchen was filled with the scent of fresh strawberry.

As the compote cooled I spooned nonfat Greek yogurt into dessert goblets and pondered the mystery of Greek yogurt. Until very recently, nonfat Greek yogurt was extremely difficult to find in Toronto grocery stores. Given the size of our Greek community I've often wondered why that might be and would be grateful to anyone who might be able to enlighten me!

Enter Liberté, with the recent addition of a 0% fat Greek yogurt to its lineup, and it's a cause for celebration. Thick and tangy, it's a great base for guilt-free desserts. It's finally starting to appear widely in supermarkets but often sold out. If you can't find it and you're feeling indulgent, try their Méditerranée line; full fat and creamy, it gives ice cream some serious competition.

The tangy yogurt was a perfect pairing with the sweet-tart compote. Can't wait to see what next week's CSA brings!

pasta in cream sauce with ham and spring peas

noreply@blogger.com (Sweet Kitchen) — Thu, 24 Jun 2010 12:45:18 PDT

My CSA box last week included some gorgeous spring peas. They were so sweet and delicious I was popping them like candy until I suddenly realized I'd eaten half the bag and figured I should share. That's when the idea of making my mum's spring pasta with cream sauce, peas and ham came to me. I've been really good with my diet lately and G has largely been deprived of pasta so I figured why not!

The dish is great with frozen peas but using fresh peas elevates it to the sublime. Really, truly delicious. So good I can't keep it to myself so I'm sharing it with all my friends from Presto Pasta Nights, hosted this week by Mansi of Fun & Food Cafe.

See you Friday at Mansi's roundup!

Pasta in cream sauce with ham and spring peas

Printable recipe

Serves 4

500 gr medium to large tube pasta (I used paccheri but penne or rigatoni would be great)

125 ml (1/2 cup) cream (18% works nicely)

1 cup peas, fresh or frozen

3 slices cooked ham, diced

1 tsp olive oil

salt to taste

Heat olive oil in a small skillet and saute ham until slightly golden around the edges. Add cream and bring to a boil. Turn down heat and simmer for 2-3 minutes until thickened slightly. Add peas and simmer for 2 minutes. The sauce will seem a bit thin but will thicken up when tossed with the pasta.

While sauce is cooking, cook pasta according to package directions. Drain and add to skillet with sauce and toss. Serve immediately.

cindy crawford's strawberry pie

noreply@blogger.com (Sweet Kitchen) — Sun, 20 Jun 2010 15:39:13 PDT

Originally published in Saveur, this recipe for strawberry rhubarb pie was made famous when it was highlighted on Oprah in a feature about Cindy Crawford, in my view the world's sexiest supermodel, past or present.

But before I get to the pie, let's just talk about Cindy for a moment. Is there a girl in the '80s or '90s who didn't want to be her? Seriously, after watching her iconic Pepsi ad I spent hours in front of a mirror trying to coax my hair into those lovely tousled waves. Wish I could say I was successful but in reality I just ended up looking like an escapee from the local sanitorium.

And Cindy today - still looking great well into her 40s and after 2 kids. After I saw this reprise of the classic Pepsi ad I was tempted for a moment to pull out my old Daisy Dukes but thankfully a stray glimpse of my rear end in the mirror instantly changed my mind. Sigh.

But I digress - we are here to talk about pie, not my ever-expanding caboose.

While I love Cindy, I wasn't convinced that she was a master pie maker extraordinaire but what actually intrigued me was the crust - it's made with oil instead of butter or shortening. I had my doubts but ultimately the allure of a pie crust free of saturated and trans-fats won me over and when I received fresh strawberries and rhubarb in my CSA box last week I knew the time had come.

I was impressed when the crust came together in seconds but I feared for the worst when I realized how tough it was - it took so much elbow grease to get it into a rough circle for the bottom crust that I decided to go with a lattice top.

Worried I'd have to dump the whole thing in the garbage I put it in the oven and hoped for the best. A couple of hours later I said a silent prayer as I cut into the pie in front of G and my parents and then stood silently as they took their first bite.

The crust was sturdy and the filling was wet but the combination was perfect - definitely a case of the whole being greater than the sum of its parts. Hell, it was scrumptious!

So thanks to Cindy and to Saveur, and to Ms Louise Piper, a home baker who won a blue ribbon in the 1997 Iowa State Fair with this pie. You can find the recipe here.

presto pasta night #168 roundup

noreply@blogger.com (Sweet Kitchen) — Fri, 18 Jun 2010 19:18:48 PDT

Update: I seem to be having trouble with my email account this week and haven't been receiving all of your submissions. If you don't see your post below, it's because I haven't received it so please send it to me again. A thousand apologies and thank you for your patience!

I am absolutely thrilled to be hosting Presto Pasta Night again. Unfortunately I didn't get around to posting my own pasta dish this week but I'm sure no one will even notice because, as usual, everyone's contribution this week is spectacular!

Thank you Ruth for the opportunity to host this week and thank you everyone for participating in this week's roundup and making my turn at hosting so much fun! I hope to see you next week when Mansi of Fun and Food Cafe will be hosting.

And speaking of Ruth, she's made her mouth-watering and healthy Hottie Tottie Manicotti turned lasagna. Whatever you call it, this dish looks delish!

Next up is Mary from Food Floozie who has amazed herself, and us, with her Spaghetti with Garlic Scapes. I got some scapes in my CSA box this week and will definitely be trying this out. Thanks for the inspiration Mary!

Girlichef features an "ode to couscous" on her blog this week with Grilled Eggplant, Couscous, Toasted Pine Nuts and Herbs. This is poetry I can get into with no problem!

For all the new mums out there, Muneeba from An Edible Symphony has found a perfect antidote for those sleepless nights: Penne in Gorgonzola Sauce, proving my theory that cheesy pasta makes everything better!

Haalo from Cook Almost Anything served up this "love it or hate it" Squid Ink Spaghetti with Anchovy Sauce and Pangrattato. Me, I'm definitely in the "love it" camp!

Ching from Little Corner of Mine threw together this Stir Fried Macaroni with Broccoli and Tuna to go with her baked fish on her "lazy" day. If this is Ching on a lazy day I can't wait to see what she can come up with on a good one!

Katie of Thyme for Cooking shared this gorgeous and seasonal Pasta with Ham, Spinach and Mascarpone and a great story about her disappearing dog.

Kristin over at Holy Cannoli Recipes made this Chicken and Sun-Dried Tomato Orzo when her parents came to visit. It was a big hit, which is no surprise as it looks awesome! And congratulations to Kristin for her Beautiful Blogger Award!

From Kits Chow we have a lovely noodle dish with the best name I've heard in a long time: Spicy Mama Noodles, Yum Ma Ma. You'll never look at instant noodles the same way again!

Kait of Pots and Plots decided to make her own convenience meal and this Fiesta Skillet Mac sure beats anything in my grocer's freezer!

My oh my, I love a good Spaghetti Pie and so does Chaya from Chaya's Comfy Cook Blog who shares her gluten-free version. Looks delish!

Another pasta pie from Mangocheeks of Allotment 2 Kitchen who made a Mosaic Spinach and Pasta Pie as a treat for her hubby while she was away from home for a couple of days. Her husband is a very lucky guy!

EJM of blog from our kitchen combined fresh black pepper noodles and fiddleheads for a lovely seasonal spring pasta. I will definitely be trying this next time I make fresh pasta!

Michelle of Italian Mama Chef was inspired by David Rocco to make this Pasta con Ricotta. His may have been made over an open fire in Italy but Michelle's version looks wonderful.

Continuing the ricotta theme, Nic at Lemon and Cheese made this awesome Asiago, Spinach, Artichoke and Ricotta Pasta. Absolutely gorgeous!

Helen at Fuss Free Flavours whipped up this Tamari Pasta with Pak Choy with just four ingredients. According to Helen it's also lovely cold. A handful of healthy ingredients, delicious hot or cold - this is my kind of food!

And Daphne at More than Words made Roasted Pumpkin and Capsicum Pasta with Pinenuts. Daphne is a big fan of roasted pumpkin and I can't say that I disagree. Yum!

it's my turn again!

noreply@blogger.com (Sweet Kitchen) — Mon, 14 Jun 2010 18:09:55 PDT

The last 2 weeks have been nonstop frantic with work and I haven't been doing much cooking or blogging. But things are looking up, just in time for me to host this week's Presto Pasta Night!

For those of you who are new to Presto Pasta Nights, PPN is the brainchild of Ruth Daniels of Once Upon a Feast and each Friday night a different host posts a roundup of pasta dishes submitted by bloggers across the globe. There are a few simple rules, chief among them that the dish must include some sort of noodle.

You can submit your dish by emailing me at sweetkitchen [at] rogers [dot] com with a copy to ruth [at] foreverykitchen [dot] com, including a photo and a link to your post, no later than Thursday evening.

Really, it's that simple. So let your creative juices flow and see you on Friday for the roundup.

confetti salad

noreply@blogger.com (Sweet Kitchen) — Fri, 04 Jun 2010 17:21:20 PDT

Let me start by telling you about my boss - she is one of those women who seem to do and have it all. She is a top legal executive managing a large team of professionals, has 4 children, the social graces of an aristocrat, an impeccable wardrobe and nary a hair out of place. Oh, and did I mention that she is also attractive, tall and slim?

Yes, there is much to envy about my boss. So when we had our first potluck I secretly hoped that I might for once see a small chink in her perfect armour. Instead, she brought this masterpiece and I seriously began to wonder if the woman had a single flaw - the incredible shortbread she baked last Christmas settled that question for good.

Well, they say that imitation is the sincerest form of flattery, so I took a page from her recipe book and have been making this Rice and Vegetable Salad from The Silver Palate Cookbook ever since. Full of aromatic ingredients - dill, parsley, currants, olives, shallot, green onion, peas and bell pepper - tossed with rice and a lovely vinaigrette, it simply bursts with flavour. It's the perfect thing for a summer barbecue or a spring potluck.

P.S. You can find the recipe here. It makes a mountain of salad so, unless you are feeding an army, you might want to cut the recipe in half as it only keeps a couple of days in the fridge.

chocolate blackout

noreply@blogger.com (Sweet Kitchen) — Thu, 27 May 2010 03:31:51 PDT

Just the other day I wrote about balance and today I'm on about a chocolate bomb. Some might call me a hypocrite but I would beg to differ - there is no yin without yang, no good without evil - and it's all about balancing equal and opposite qualities. Besides, I'm too deep in my chocolate coma to really care.

Cook's Country Chocolate Blackout Cake is unquestionably the most intense chocolate cake I've ever had, let alone made, with 2 layers of moist chocolate cake sandwiching dark chocolate pudding. The same pudding covers the entire cake and is then covered by a final layer of shaggy cake crumbs. Truly to die for.

According to Cook's Country, "blackout cake got its name from the blackout drills performed by the Civilian Defense Corps during World War II. When the navy sent its ships to sea from the Brooklyn Navy Yard, the streets of the borough were "blacked out" to avoid silhouetting the battleships against the cityscapes of Brooklyn and Manhattan. The cake was so named because of its darkly chocolate - practically black - appearance."

A romantic story or brilliant marketing (weren't sugar and chocolate rationed during the war?), we're still talking about it decades after the cake was made famous by Ebinger's bakery in Brooklyn, becoming the stuff of legend when the bakery closed, bankrupt, in the early 1970's. According to internet lore, the Ebinger recipes have been kept under lock and key all these years but that hasn't discouraged countless fans who have been trying to recreate the recipe ever since.

While I can't attest to the authenticity of the Cook's Country recipe it's a great chocolate cake and, in my humble opinion, an important part of a balanced diet.

happy victoria day

noreply@blogger.com (Sweet Kitchen) — Mon, 24 May 2010 09:14:30 PDT

Happy Victoria Day Canada and welcome to the unofficial start of summer in the city!

balancing act

noreply@blogger.com (Sweet Kitchen) — Wed, 26 May 2010 07:57:47 PDT

"Ten years ago I turned my face for a moment and it became my life." David Whyte, The Heart Aroused : Poetry and the Preservation of the Soul in Corporate America

How did I get here? Where did the time go? These are the questions that have been circling my brain lately, feeding my recent obsession with healthy eating.

I've always been a whole foods fan - processed food makes only an occasional appearance in my home - but nevertheless I was feeling unhealthy and the needle on the scale kept creeping north. While I wasn't looking my life, and my diet, had slowly become dangerously out of balance.

So began my journey to regaining that equilibrium, starting with my diet. Out with the bad carbs that had been dominating my diet for a very long time, in with the pulses, greens and proteins. After a few days I already had more energy and after 8 weeks I feel like a different person.

My new favourite side dish is a salad made with a variety of pulses - chick peas, beans and lentils - with parsley and shallot. And the best part is that I can make it ahead and have leftovers in the fridge for a few days afterward.

Three bean and lentil salad

Printable recipe

Serves 8 - 10

1 can each of chick peas, black beans, lentils and red kidney beans (no salt added if possible)

1/4 cup olive oil

2 tbsp balsamic vinegar

1/4 cup chopped parsley

1 medium shallot, minced

salt to taste

Drain and rinse beans and lentils. Toss in a large bowl with remaining ingredients. Refrigerate for at least 1 hour before serving to allow flavours to blend.

baking cakes in kigali by gaile parkin

noreply@blogger.com (Sweet Kitchen) — Sun, 25 Apr 2010 08:39:49 PDT

Title: Baking Cakes in Kigali: A Novel
Author: Gaile Parkin
Pages: 320 (hardcover)
Release date: August 18, 2009 (hardcover)
Publisher: McClelland & Stewart
Genre: Fiction
Rating: 4 out of 5

Meet Angel Tungaraza, professional cakebaker, amateur matchmaker, with an ear to listen and a shoulder to cry on. With her husband, Pius, and their five orphaned grandchildren, Angel has recently moved from her native Tanzania to Rwanda, where she runs a successful cake business, catering to her neighbours and their friends.

As her customers tell her their stories, Angel comes to realize how much each of them has to mourn, and equally, to celebrate.

I knew I had to read this book the moment I spied its title - a book about cakes in Rwanda was intriguing. Enter Angel Tungaraza, a professional somebody who bakes exuberantly coloured theme cakes for friends and neighbours in Kigali. As Angel takes their orders over sweet cardamom-spiced tea, Rwanda and its people come to life.

While Angel bakes cakes to help her customers celebrate special occasions, they tell her their stories. Set 6 years after the genocide, the novel is moving in its depiction of a people determined to overcome the horrors of the past, seeking "unity and reconciliation" while daring to hope for a better future.

Central to Rwanda's policy of reconciliation is the elimination of the ethnic distinctions which divided the country, its people united as "Banyarwanda" or Rwandans. And yet, as often happens when I read about unfamiliar places, I was surprised to discover the incredible multiculturalism and diversity in Kigali: religious, ethnic and national. In Parkins' Kigali, Muslims live and celebrate alongside Catholics, Indians alongside Americans, South Africans alongside Somalis.

Angel's cake tour of Kigali culminates in a spectacular wedding celebration which she pulled together with donations from her friends and neighbours, "a truly pan-African celebration", exactly the type of celebration which she hopes will help Rwandans believe in reconciliation.

A warm and moving story of family and friendship in Kigali, Baking Cakes in Kigali reminds us all of our shared humanity and the devastating effects of inhumanity.

Lessons from Rwanda: The United Nations and the Prevention of Genocide is a programme established by the UN to take lessons from the genocide in Rwanda to prevent similar atrocities in future and to document the struggles the survivors continue to experience over 15 years later. Particularly touching are the images from The Visions of Rwanda photography project which brought together genocide survivors to create a portrait of Rwanda as seen through the eyes of its people: "These poignant accounts and many others like them depict a country on a path toward reconciliation. The resounding voices of survivors touch us in ways that no other words could."

A Rwandan wedding party in traditional dress.
Pascal Nizeyimana is an information technology student at Adventist University of Central Africa, in Kigali.
His images capture daily life in Rwanda through the eyes of a young, educated Rwandan.

mother knows best

noreply@blogger.com (Sweet Kitchen) — Fri, 16 Apr 2010 04:19:31 PDT

When we renovated our kitchen recently I made one of my best decisions ever and bought a stove with a double oven. I had my eye on a single oven model with all the bells and whistles but my mum patiently led me to see the error of my ways. Thus began my current obsession with all things baked, roasted or broiled.

As if it wasn't enough that she was right about the stove, this recipe for balsamic glazed rosemary chicken with roasted peppers, a delicious and satisfying meal any night of the week, is also hers.

Thank you mum!

Balsamic glazed rosemary chicken with roasted peppers

Printable recipe

Serves 4 - 6

4 skinless boneless chicken breasts

3 tbsp olive oil

2 tbsp balsamic vinegar

2 sprigs fresh rosemary

1 bell pepper (red, orange or yellow)

salt to taste

Preheat broiler on high setting.

Slice each chicken breast horizontally, forming 2 cutlets. Lay cutlets in one half of a baking sheet. Cut bell pepper into strips and lay on other half of baking sheet.

Sprinkle oil, vinegar and salt evenly over chicken and peppers, turning to coat. Lay rosemary over chicken and peppers and set tray on oven rack approximately 10 cm (4 inches) from broiler. Broil until chicken is cooked through and peppers have softened, approximately 15-20 minutes. Check for doneness every 5 minutes or so to avoid burning.

free coffee at starbucks

noreply@blogger.com (Sweet Kitchen) — Thu, 15 Apr 2010 05:50:32 PDT

Bring your reusable travel mug to Starbucks today and get a free brewed coffee as part of the Starbucks Big Picture Project.

For the good of the planet, Starbucks is encouraging everyone to switch from paper cups to reusable travel mugs. One day in March thousands of New Yorkers made the switch. Join them now by taking a pledge to do the same.

This global movement is taking place in locations around the world including East China, Taiwan, Hong Kong, Australia, Indonesia, Korea, Malaysia, New Zealand, Philippines, Singapore, Thailand, Austria, Bahrain, Belgium, Bulgaria, Cyprus, Czech Republic, Denmark, Egypt, France, Germany, Greece, Jordan, Kuwait, Lebanon, Netherlands, Oman, Poland, Portugal, Qatar, Romania, Russia, Saudi Arabia, Spain, Sweden, Switzerland, Turkey, United Arab Emirates, UK, Ireland, Argentina, Bahamas, Brazil, Chile, Mexico, Peru, Puerto Rico.

ghetto lattes - fair or foul?

noreply@blogger.com (Sweet Kitchen) — Sat, 10 Apr 2010 06:19:03 PDT

With the recent bout of warm weather, I have begun to wonder if it might almost be time to revive my summer morning ritual of a "latte macchiato freddo" (cold milk 'stained' with a shot of espresso). There is nothing I love more with breakfast on a hot day and through the warm months I make extra espresso (or regular coffee) in the morning just to stash in my fridge for that very purpose.

While I've occasionally ordered iced coffee at my local Starbucks, I must say I've always felt ripped off by the premium price, particularly since the drink is made with cold coffee that might otherwise have ended up down the drain. It really doesn't seem fair but if the market bears it then I have to accept that the principles of capitalism are at work.

Enter the "ghetto latte", an espresso shot ordered in a large cup over ice with milk added by the customer at the condiments table. The Toronto Star is celebrating the arrival of spring in Toronto with these video instructions on how to make one.

The practice has generated a fair amount of internet chatter, including from some Starbucks baristas who clearly cry foul. Me, I'm not so fussed - turnabout is fair play and if people have figured out a way to arbitrage the system, well that's part of capitalism too. No one cares if I order my tall coffee in a grande cup or how much milk I pour into it when it's hot so why should it matter when it's cold?

Kudos to Starbucks for remaining above the fray and being a good sport: "We provide condiments to our customers so they can make their drinks to their liking . . .We trust our customers to make the choices that are right for them."

In the meantime I will continue to vote with my feet and make my iced coffees in the comfort of my own kitchen. What about you?

wordless wednesday: wedding blooms

noreply@blogger.com (Sweet Kitchen) — Wed, 07 Apr 2010 18:55:06 PDT

wedding blooms

fusilli with roasted veggies and mozzarella

noreply@blogger.com (Sweet Kitchen) — Sun, 04 Apr 2010 04:49:05 PDT

Growing up I spent most summers in a small town in Campania, south of Naples, where the day revolved around the afternoon meal or "pranzo". Some of my fondest memories of childhood are of my aunt's kitchen where we all tended to gravitate.

A large wooden board (called a "spianatoia" or "sch'cannatur" in dialect) was an essential tool in every kitchen and my aunt's was large enough to cover virtually the entire surface of the kitchen table. I remember her heaping flour on the board, making a well in the middle and filling it with just the right number of eggs and measuring out water in the egg shells. Without a single measuring cup or spoon, and nary an electric appliance in sight, she produced the most exquisite pastas for our lunch table.

Two of my favourites were (and still are) cavatelli and fusilli, both forms made by hollowing out a length of pasta. In the case of fusilli, this is done by pressing a thin squared iron rod or "ferro" into a length of dough and applying just the right amount of pressure while rolling the ferro quickly back and forth. These are a far cry from what often passes for fusilli in North America, which tend to be corkscrew shapes. There are some regional variations which have a bit more of a spiral shape but my favourites are the ones you see here.

Shaping the fusilli is deceptively simple but it actually takes a lot of practice to get it right. Luckily there are a number of artisanal pastas available in supermarkets and Italian groceries these days that are a worthy stand-in for fresh pasta (although if you are ever invited into an Italian home for homemade fusilli you are in for a real treat).

This version, made with store-bought fusilli tossed with roasted vegetables and fresh mozzarella, makes for a quick luscious meal that can be made in any season - paired with a glass of wine it's my idea of comfort food.

It's been awhile since I've made a submission to Presto Pasta Nights so I'm thrilled to be back, with Ruth from Once Upon a Feast hosting this week. Check out the roundup on Friday.

Fusilli with roasted veggies and mozzarella

Printable recipe

Serves 4 - 6

500 gr artisanal fusilli

3 tbsp olive oil

1 eggplant, cubed

1 pint cherry tomatoes

3 shallots, roughly chopped

3 cloves of garlic, peeled

1 ball fresh mozzarella, cubed

salt to taste

Toss eggplant, cherry tomatoes, shallots and garlic with the olive oil and a pinch of salt. Spread in a baking sheet and bake in a 400°F oven for about 30 minutes or until vegetables are softened and the shallot caramelized. Remove from oven and mash garlic with a fork.

While vegetables are roasting, cook fusilli according to package directions. Drain, reserving about 250ml (1 cup) pasta water.

Toss pasta with roasted vegetables and mozzarella cubes, adding pasta water as necessary to loosen the sauce. Serve immediately.

the white queen by philippa gregory

noreply@blogger.com (Sweet Kitchen) — Sat, 20 Mar 2010 16:45:37 PDT

Title: The White Queen: A Novel (Cousins' War)
Author: Philippa Gregory
Pages: 432 (hardcover)
Release date: August 18, 2009 (hardcover)/April 6, 2010 (paperback)
Publisher: Touchstone Books (Simon & Schuster)
Genre: Historical Fiction
Rating: 4 out of 5

A big fan of Philippa Gregory's books, I was very much looking forward to cracking the spine on the first in her Plantagenet series, chronicling the life of the ancestors of the Tudor monarchs and their rise to power.

The story begins in the midst of the War of the Roses (excerpt from Philippa Gregory's official website):

The first in a stunning new series, The Cousins’ War, is set amid the tumult and intrigue of the Wars of the Roses. Internationally bestselling author Philippa Gregory brings this extraordinary family drama to vivid life through its women – beginning with Elizabeth Woodville, the White Queen.

Elizabeth Woodville, of the House of Lancaster, is widowed when her husband is killed in battle. Aided and abetted by the raw ambition and witchcraft skills of her mother Jacquetta, Elizabeth seduces and marries, in secret, reigning king Edward IV, of the family of the white rose, the House of York. As long as there are other claimants to Edward’s throne, the profound rivalries between the two families will never be laid to rest. Violent conflict, shocking betrayal and murder dominate Elizabeth’s life as Queen of England, passionate wife of Edward and devoted mother of their children.

A love match between Elizabeth and Edward, a rare thing in royal family trees, brings a touch of romance to the novel. One of Gregory's great strengths lies in her ability to bring historical characters to life as she weaves fact and fiction. However, as much of the novel takes place on the battlefield Gregory doesn't give us as much of Elizabeth Woodville's first person perspective as I would have liked but it's still quite an enjoyable read.

Having enjoyed Gregory's books about this period in English history, it was a special thrill to revisit the Tower of London on my most recent visit to that great city. Walking through the same gates through which these historical figures were led and roaming the halls, history came to life in this humble tower, the site of incredible bloodshed and grief over the centuries and a critical background player in Gregory's novels.

The White Queen will be released in paperback on April 6 and, while it's not my favourite of Gregory's books, it's a wonderful read that any lover of historical fiction will not want to miss.