Two Dinners

On the weekend I made chicken tandoori. Fairly simple. Lots of flavour. I baked the chicken in the oven with sliced mushrooms and sliced red peppers on top. The tomatoes were added when served. Giving this spicy dish some refreshment. 

The other night I made pork chops with a homemade barbeque sauce. Kale salad and perogies accompanied the pork. The barbeque sauce I made had the perfect balance between smokiness and sweetness. 

Tonight I am making ham fried rice with some left over saffron rice and white rice. Should be tasty! - JW 

The Ice Cream Book

I have an ice cream maker and as much as I do appreciate having ice cream at the turn of a dial, I do have this feeling of incompleteness. I suppose I feel one can truly live in the kitchen when they experience making ice cream by hand. The thought of whipping ice cream by hand is intriguing and intimidating. A full effort met with many rewards.  

Many cookbooks I have will have a recipe or two on making ice cream however I believe this is the only cookbook I have that is completely dedicated to ice cream. Even though this book was written in 1980 still the basics in ice cream making haven't changed. Recipes range from simple vanilla to the extravagant pistachio kulfi. There are 8 chapters dedicated to everyone's palette and preference for ice cream. One chapter I really enjoy is the Sauces and Wafers. Those are nice little touches that add to the experience. The photos in the book are "staged" full page colour, certainly a reflection of that period. Black and white illustrations appear here and there throughout the chapters. Making it's 92 pages a fun one. 

Summer is just about on it's way and on that note I will share the Lemon Ice Cream recipe, from the book, with you. Enjoy! - JW 

Lemon Ice Cream

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3 lemons

3/4 cup (175g or 6 oz) superfine sugar

2 cups (450ml or 3/4 pint double cream) heavy cream

3 tablespoons iced water

Finely grate the rind from 2 of the lemons and reserve it. Squeeze the juice from the fruit and combine it with the sugar. Stir from time to time until the sugar has dissolved completely.

Whip the cream with the iced water until it forms soft peaks. Beat in the sweetened lemon juice and rind. Pour into freezer trays or a container and still-freeze, whisking the mixture once during freezing, if necessary.

Variations: Substitute limes for lemons. 

*Note: "Ripening times vary from ten minutes to over an hour depending on the quantity, the shape of the container, the temperature of the freezer it has been stored in, and the ingredients in the ice. An average time is 30 to 40 minutes for a plastic container holding 1 litre/1 and 3/4 pints/4 and 1/2 cups, and 10 to 15 minutes for ices frozen in individual servings. Unless otherwise stated, all recipes in the book make approximately 1 litre/1 and 3/4 pints/4 and 1/2 cups." - The Ice Cream Book

* Helpful Hint: "The best time to beat most ices is when the mixture at all sides and bottom of the container is quite firm and the centre is still very soft. The important thing is to beat the ice cream very thoroughly." - The Ice Cream Book

Food Revolution Day 2013

As some of you may know Food Revolution was yesterday. I would have posted this late last night however I was a bit tired. I had spent most of the afternoon with my son's class at a gymnastics field trip. Fun as that was... I had to hurry home to get cooking. 

Unfortunately, I wish my event wasn't the only one in Edmonton however it was and that didn't dampen my spirit. But it did get me thinking as to why more Canadians or should I say western Canada seem to lag behind in participating. Could it be that the long weekend over shadowed this event? Or the fact that Food Revolution was on a Friday threw everyone for a loop? Last years event was held on a Saturday. Regardless I enjoyed my participation and tried to inspire others. The above picture shows my meal in it's fullest... trust me everything went fast! 

We made these salad rolls with rice paper wraps, lettuce, carrots, cucumber and water chestnuts. Very yummy and fresh. I made a simple dipping sauce of mixing honey, rice wine vinegar, soy sauce and sesame oil together. 

The second dish was a vegetable medley. I took thinly sliced green cabbage, green peppers, celery and green onions. Sautéed them in a bit of canola oil for about 5 mins then added a tablespoon of soy sauce. Tossed to coat. Then serve. Very simple and very fast. 

Here was the focal point of the meal. I say focal point because oddly enough I have never made lemon chicken before. It was easy and done in about 40 minutes. Very... very tasty! I will definitely me making this again. 

I know Food Revolution just isn't about cooking a meal using fresh local ingredients. It's about awareness, education, community and sharing. Four days prior to Food Revolution Day we planted golden raspberries and radishes in the garden. Today we bought more seeds... lamb lettuce and yellow beans. I picked the lamb lettuce and my daughter picked the yellow beans. I talk to my kidlets about food, where it comes from and why we eat what we eat and the healthier food choices we should make. We even exchange recipe ideas. Our dinner table is a great place to discuss this. Even if I am the only one in Edmonton at least I am showing my kidlets it is important to participate, regardless, when others do not and it is important to stand up for what you believe in. Happy Food Revolution Day! - JW   

A Honey Of A Cookbook

Lately I have been spreading honey on my toast. I blame the warmer weather. The cascading amber drizzling down over a piece of buttered toast is nature's purest foods. A sight that delights and sweetens things along the way. 

This is the second cookbook I have regarding honey and what makes this one unique is that was put together by the Alberta Beekeepers Association circa 1982. At the time of printing this book Alberta produced 40 percent of Canada's honey. I am interested to know what that figure may be now. 

The book is presented in a flip notepad style with few coloured photographs reminiscent of their era. The 7 chapters cover everything from beverages, salads, dressings, meat, vegetables, breads, muffins, desserts and sweets. The book has a 4 page chapter on starting your day right with a few simple recipes. There is a one page information page on buying honey, storing honey, using honey and substituting honey. Some interesting recipes to note are Banana Eggnog, Tomato Bread, Honey Marinade, Pineapple Bran Loaf, Peas with a Difference, that is the recipe's title, Coffiesta Sauce and Honey Carrot Pudding! And on that note I will share a simple however classic recipe that is always a favourite... the Alberta Honey Tarts. - JW 

Alberta Honey Tarts

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2 eggs, beaten

125ml (1/2 cup) Alberta honey

125ml  (1/2 cup) raisins

25ml (2 tablespoons) softened butter

25 ml (2 tablespoons) cream

5 ml (1 teaspoon) vanilla

Combine honey, raisins, eggs, butter, cream and vanilla.

Spoon in tart shells.

Bake in a 180ºC (350ºF) oven for 10 minutes. Reduce heat to 160ºC (325ºF) and bake another 10 to 15 minutes or until filling is set.

Makes 24 tarts.

Copper Kettle

Lately everything copper has been catching my eye. So when our demure yellow kettle started showing it's age I went searching for a replacement. Kettle choices are abundant and can leave one reaching for a pot to boil water in. 

During our search we came across Simplex Kettles. Beautifully crafted and Victorian by design I was completely enamoured! I can get that way about kitchen wares. They are a bit on the pricey side. However when you factor in the use, every day 2-3 times a day 365 days a year, it becomes deeply justifiable. Deeply justifiable with much consideration. Until deeply justifiable given to you as a gift! 

It was exciting receiving this. And looks ever so smart on the black cooker. It boils leisurely and the whistle is a low modest one. Unlike the unassuming yellow kettle which would scream like a banshee. There are special care instructions due to the copper. The water seems to retain the heat better and even the tea we make seems to taste a bit better. Who knows what other copper items may show up in the kitchen. Enjoy your weekend! - JW       

Rose Water and Chocolate Cereal Squares

Everyone has ate a crispy rice cereal square or two and possibly even made them. I remember my mother telling me stories about her parents, my grandparents, travelling to the UK where relatives would do all sorts of different variations of the crispy cereal square otherwise known as the rice krispie square. She said relatives would use everything imaginable into this pleasurable homely treat. When I was in grade school one of my classmates would have a rice krispie square scattered with raisins. My mum would sometimes add peanut butter when melting the butter or spread homemade icing across the top. It truly is a quick and versatile treat! Remembering those thoughts lead me to make my version of the rice krispie treat. Rose water and chocolate. A bit more sophisticated than raisins or peanut butter. And since Mother's Day is approaching this is a fun treat that the kidlets can make.

Rose Water Rice Krispie Square

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6 cups of crispy rice cereal or rice krispie cereal

1 package of jumbo marshmallows or 4 cups of regular marshmallows

1/4 cup of butter

1 1/2 teaspoons of rose water

drops of red food colouring

2 - 1 ounce squares of chocolate, melted 

  

First you want to butter the bottom and sides of 13x9 baking dish. 

Melt the butter in a large sauce pan over low/medium heat. Once the butter has melted add the marshmallows. Stir until marshmallows are completely melted, remove from heat. Add the rose water. Stir to combined. Then add the drops of red food colouring. I did not give a measurement as it's far easier to eyeball how "pink" you want the squares to be. 

Once the desired colour is reached add the crispy rice cereal to the melted mixture. Stir to coat evenly. Pour out into the greased dish. Spread evenly and flatten with a moist knife. Let cool. When cool you can melt 2 squares of good quality dark chocolate and drizzle on top. Let the chocolate set then cut into 2 inch squares. 

One and a half teaspoons is the perfect amount of rose water to give just enough flavour without over powering and the dark chocolate cuts down on the sweetness. It is almost turkish delight like. I enjoyed the chocolate pink morsel very much. Unfortunately the picture does not show how pink the square actually is. Knowing that the possibilities are endless what ingredients would you try?  - JW   

  

Sausage Rolls

When I was younger I thought most things that had puff pastry were sweet not savoury. We had sausage rolls on occasion however I got the impression that they were time consuming and you had to be a proper pastry chef to manage making them. Yesterday I made these sausage rolls. They were easy considering that I used a package of puff pastry, unfortunately. Right now I am not about to fuss with making puff pastry although I do want to try. And after some research I have found many recipes which vary from simple to all out time consuming. For this recipe you can make your own puff pastry or simply do what I did and buy a box of ready made low sodium puff pastry.

Sausage Rolls

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2 eggs

1 package of ground pork

1/4 cup (60ml) bread crumbs, 

1/4 cup (60ml) minced fresh parsley

1/4 cup (60ml) minced onion or shallot

2 cloves garlic, minced

1 tablespoon of grainy organic mustard

1 package (450g pkg) frozen puff pastry, thawed and chilled

Line a baking sheet with parchment paper. Set aside.

In a bowl blend the ground pork, bread crumbs, parsley, onion, garlic and mustard. In a smaller bowl beat 1 of the eggs until frothy and add it to the ground meat mixture. Stir. Set aside.

On a lightly floured surface roll out pastry, one square at a time. *The box of puff pastry I bought came as two squares.* Yours may come wrapped differently. Roll until you have a fair sized rectangle. Spoon half of the meat mixture lengthwise down the side of the each pastry. You want to leave about an inch between the edge and where the mixture starts. Fold and roll over all the way to the other side. Fold in the edges as you go.

Arrange rolls seam side down on the prepared baking sheet. Cover and freeze for about 10 minutes. Cut each roll into about 1 inch pieces.

In another small bowl, whisk the other egg with 1 tablespoon (15ml) of water; brush over rolls. Bake in a 425ºF (220ºC) oven until puffed and golden. About 20 minutes.

I served them with seasoned oven roasted baby potatoes and mushy peas.   

    

Have a good weekend everyone! - JW 

  

   

Measuring Spoons and May 17th...

I found these measuring spoons at Winners. They are magnetic which makes them stackable. Which is great for storage. They come with a pinch of salt and a dessertspoon measurement. Which is handy because my pinch of salt and Jamie Oliver's pinch of salt could be two different things. Also I have some vintage cookbooks which call for a dessertspoonful of this or that. I now can appreciate those recipes.  

On May 17th I will be participating in THIS...

If you haven't guess... Food Revolution Day is May 17th. I will be hosting an Asian infused family dinner. I have the menu set and we are excited to be participating again this year. When I registered I was the only one in E-town which is a step up considering last year, I believe, our dinner was the only one in E-town and Alberta for that matter. This year there is an event being hosted in Calgary. There are plenty things to do on that day. It's not just about cooking "real food" it is about education, awareness, communities, people, shopping local, sharing... Go visit the Food Revolution site by clicking *here*... Check it out and sign up! - JW