Double Chocolate Chip Cookies

I wanted to make some double chocolate cookies and with all the cookbooks I have I could not find one recipe for a double chocolate cookie. Can you believe that? I can not. I flipped through cookbook after cookbook. I even went to the few books I have strictly dedicated to chocolate and turned up nothing. So I turned to the internet and hoped for some magic. I searched double chocolate chip cookie and stumbled upon more than a few recipes. Searching and sifting through many recipes had me bookmarking 6 recipes. I read and re-read those recipes comparing quantity of ingredients, baking time, comments and narrowed it down to this one from My Baking Addiction, for the recipe click *here*. This recipe is simple, low on sugar, low on butter and tastes oh so heavenly! I dressed them up by drizzling white icing on top. Valentine's Day is coming up and these would be absolutely perfect for loved ones. 

Freshly baked and hot out of the oven. I could not resist enjoying one these chocolatey morsels. It was great being back in the kitchen today. Plenty of penicillin still to go however I am feeling much better!

Sunday Roast

Over the weekend I was still trying to recoup from this horrible throat infection so that virtually left me nonexistent in the kitchen. My husband made Sunday nights dinner. Through the pots clanging and pepper grinding I really wanted to do nothing more than to manoeuvre around the kitchen at top speed. However I had to rest. He did quite a lovely job at Sunday roast. Roast beef with rosemary and horseradish, roasted potatoes, steamed carrots and mushy peas. Unfortunately I could not enjoy any savoury morsel. After managing only liquids for 6 days I did try a few steamed carrots, mashed, and had a few bites of mushy peas. Tasty as they were I could not enjoy them to their fullest. Everyone not only relished in Sunday roast but complimented the chef. The big compliment coming from me, of course!

I am starting to feel better. Saw the doctor yesterday and I have many doses of penicillin to get me back on track. I think by Thursday I will be up and running full steam ahead in the kitchen. I hope you all had a good weekend!  - JW     

Food for the Emperor

This cookbook represents the unique and extravagant culinary fare of Imperial China. With a complete and accurate dictionary of Chinese cuisine. There are no photographs however the 117 pages offer a brief culinary history and exotic Oriental dishes.

Recipes are mostly Mandarin however there are a few from other areas. These are the special recipes created for the Imperial household. Below the English recipe title is the Cantonese pronunciation and on the right hand side of the page are Chinese lettering. Which one can assume is the recipe title written on Chinese. There are excerpts from Chinese literature describing elaborate feasts, the joys of eating, and all moderately infused with lovely philosophy.   

Recipes to note are the, Breast of Chicken braised with Sliced Pear, Tenderloin of Pork braised with Bamboo Shoots, Green Peppers, Sweet and Sour Sauce, Curried Tenderloin of Pork braised with Sweet Potatoes, Beef Smoked with Fragrant Spices, Crisp Boneless Chicken in Lemon Sauce and Braised Stuffed Cucumbers.

Hope you have been either staying warm or enjoying the sunshine depending on where you are. I am fighting a horrible throat infection which has left my voice quite unrecognizable and making it very uncomfortable for me to swallow most foods. Taking in plenty of liquids and getting rest when I can. Take care everyone! - JW 

 

Hendrickson Bagels

Fresh and hot off the press. I got to meet Ron Hendrickson of Hendrickson Bagels. The conversation was light and full of substance just the bagels. 

Hendrickson Bagels have a booth at the Old Strathcona Farmer's Market and have been doing so for the past 12 years. Their signature bagels come in 15 different varieties.  Which the Cheddar & Jalapeño bagels come highly recommended from a very valued customer. I got to try the Whole Grain mini bagels and they were quite lovely... not at all what I expected from a bagel. It was quite evident that these bagels are anything but ordinary. They have no artificial preservatives and most of the varieties are vegan. Offering low saturated fats and trans fat free, nut free and dairy free, except the ones with cheddar, and also contain no eggs, animal fats or soy protein. 

They also sell Pamela Stadnyk's, Ron's wife, signature cream cheese spreads. There are 8 unique flavours. Her most famous are the Cheddar and Five Peppers and the Saskatoon Berry. 

Hendrickson Bagels do have a Facebook page and are located at 14 - 52 Brentwood Boulevard in Sherwood Park. However if you are at the Old Strathcona Farmer's Market I highly recommend stopping by and picking up a bag or two of these delicious bagels. 

- JW  

Lydia Lunch ~ The Need to Feed

Apart from the black and white illustrations, the colour combination of black, white and red caught my eye. However these aren't the only reasons why I glanced throughout these pages. There was something seductive yet simple with this cookbook. True, the front cover gives the first impression however that isn't this cookbooks only impression. The humour is dark, the mood is eclectic and the recipes salacious.

There are recipes for everyone here which reflects back to the author's poverty-stricken days of the late 1970's and early 1980's when she lived in New York's Lower East Side, Spanish Harlem and Brooklyn. When she would host dinner parties and Sunday brunch with whatever she managed to scrape together. She cooked and fed starving artists and struggling musicians like, Sonic Youth, Henry Rollins, Suicide, Joe Coleman, Butthole Surfers and some rambling reprobates. She was feeding some of musics most influential acts. Combine food, music and spirited conversation and one has a scrumptious culinary overload. 

Lovely quotes, inspiration, personal stories and approximately a 5 song roster start each chapter. The chapters have suggestive undertones which leaves much to the imagination... the culinary imagination. With titles like, Feed Your Head, Make 'em Beg for More, This is Going to Hurt You..., Do Me a Quickie, Who You Calling a Puta?, The Killer Inside Me, Sweet Freak, Party Monster, and Weekend Detox. Very tongue in cheek! 

Most of what she says resonates with me however I found this paragraph very culinary forward and a sign of the times - "We need to eat. But more that that we need to feed -  to feed our bodies, brains, and psyches with energy-enchancing, soul-soothing nutrients that nourish our life force. Great food is not only fuel, but also high-grade ammunition that can bolster our chances of surviving the battles we are forced to fight every day." Definitely food for thought!

Enjoy your weekend everyone! - JW 

My Week In Food

Grilled cheese sandwich. Need I say more. Nothing can be more comforting than melted cheese. 

Herbed Pasta with Sausage and Asiago cheese. Bitterly cold temperatures mean carbohydrates are more welcome on ones dinner plate. Pasta smothered in olive oil, crushed garlic, dashes of cumin and chilli flakes, slices of sausage and tossed with a generous amount of grated asiago feed the masses. 

Super Noodles. One of my guilty food pleasures especially since it is estimated at 15% sodium. That is great for noodle soups. Usually they have around 40-80% sodium content. This one, I found at the local British shop and the mild curry flavour is very appealing. 

Egg Drop Noodle Soup. It was easy! Crack an egg open and drop it into the boiling water just before adding the noodles. After adding some mixed chilli spice and freshly grated lime rind, lunch was served. Sometimes I discard the seasoning packet and replace that with 1/2 cup of vegetable or chicken stock and 1 1/2 cups water. This noodle soup one is from Sobey's and it is their Our Compliments brand Spicy Chicken. It is not bad salt wise, only 23%. I like to add different veggies and meat to them. This way it becomes much more of a well rounded meal. 

King George Rich Christmas Cake. Not even a crumble was left behind. The box is empty  and now lies in the recycling bin. However King George remains in our culinary memory until next Christmas. 

  
Perogies, sausage, and salad. This made for a simple however relaxing dinner.  

Have a good weekend everyone! - JW 

Curry Broccoli Slaw

Looking for something with crunch and flavour? Then try my easy curry broccoli slaw. To make this delicious salad that will tantalize your taste buds you will need the following...

12 oz (340g) bag of broccoli slaw

1 teaspoon of paprika

a good grinding of pepper 

3-4 tablespoons of mild curry powder

1/2 cup light sour creme

2-3 tablespoons of mayonnaise

handful of cashews

handful of raisins  

Place the broccoli slaw in a large bowl.

Then sprinkle the paprika, and curry powder over top. Grind the pepper over top as well. Mix together. Mixing the spices with the broccoli slaw first makes it easier to blend in the sour creme and mayonnaise. The spices are blended throughout rather than here and there.  

Then fold in the sour creme and mayonnaise. Stirring to making sure that the broccoli slaw is well coated. Once all is mixed together, add the cashews and raisins. Lightly toss. Cover and let mellow in the refrigerator for about and hour or two. It is that easy! 

Coleslaw is good however broccoli slaw is great. Enjoy! - JW  

Alice Eats ~ A Wonderland Cookbook

I received this delectable cookbook as a present at Christmas. Mixing art, literature, and cooking someone knew me all too well. Alice Eats bursts with every turn of the page. The culinary inspirations are scrumptious and the illustrations are unique. Falling down a rabbit hole never looked so acceptable. 

This cookbook brings food lovers and classic literature enthusiast together. The photography is beautiful, simple and helpful. Recipes are arranged into 12 Alice in Wonderland inspired chapters. The Ginger Carrot Sandwiches sound marvellous and the Cheshire Cats Grinny Grainy Mustard Rarebit is sure to put a smile upon ones face. And of coarse no Alice inspired cookbook could be complete without jam tarts. Excerpts from the book Alice's Adventures in Wonderland are placed throughout the book are used to connect chapters and recipes. The Tea Sandwiches: A Visual guide illustrations are simple yet charming.   

Below are photos that I have taken of the inside of the book so that you to may enjoy a glimpse, even if small one, into this unique cookbook. Enjoy! - JW 

              

Steam Pudding

In all my holiday relaxation glory I forgot to mention the steam pudding I made. I must admit I was a bit anxious at pulling this dessert off. As far as first time deserts go this was definitely a hit. As you can see all went well. With some minor adjustments and a few simple additions this mighty little dessert captivated the dinner table. All eyes fixated on it's golden glow. I let my husband do the honours at serving all those who waited patiently. Through my relief I too was in complete awe. 

When one thinks of steam pudding the thoughts of a heavy sticky stodgy mass come to mind. However even though this pudding was dense, the texture was airy and it was not too sweet.   

Sponge Steam Pudding   - from the Lyle's Golden Syrup Cookbook 

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75g softened unsalted butter, plus a little for greasing

75g soft light brown sugar

2 large eggs, beaten

100g self rising flour

1 level teaspoon baking powder

1 tablespoon milk

For the sauce: 3 tablespoons of golden syrup  

                       4 tablespoons freshly squeezed orange juice

*Note: I had used dark brown sugar... almost Demerara. I found that I need to a a bit more milk to get the batter to a dropping consistence. Because of this I add a few splashes at a time until I felt the batter was right.

Butter the inside of a 1 pint pudding basin.

*Note: Even though it was not suggested I cut some glacé cherries and placed them at the bottom of the buttered bowl. Then I grated orange rind over the buttered bowl. By doing this the orange rind stuck to the sides and bottom giving the steam pudding a fragrant and zesty taste.  

Take a large mixing bowl and beat together the butter and the sugar until it is really soft and light. An electric whisk is ideal for this. Gradually add the beaten eggs, sieve in the flour and baking powder and finally the milk. Beat the mixture until well until it is thoroughly blended and you have a dropping consistency. Pour the mixture into the basin, making a nice level surface with the back of a spoon.

Line a sheet of greaseproof paper... parchment paper will do, and fold to make a pleat in the centre - this will allow for expansion as the pudding rises. Cover the basin with the lined foil and wrap around the rim firmly. Then tie round with a piece of string to secure the foil in place. Stand the basin in a steamer or a pan of simmering water, put the lid on the pan and steam for 1 1/2 hours, keeping an eye on the water level and topping up with boiling water as necessary.

Combine the sauce ingredients in a small pan and heat gently. When the pudding is cooked, remove from the pan, unwrap and ease the edges of the pudding away from the basin with a palette knife. Turn out onto a warmed plate and spoon over loads of the golden syrup, which will soak into the sponge. Finally pour the warm orange syrup over the pudding and serve. 

Have a great weekend everyone! - JW 

Burmese Chicken Curry with Coconut Rice

Our New Year's Day dinner was one that was interesting from start to finish. The Burmese Chicken Curry was easy and seeing how I had all the ingredients on hand I knew it was meant to be. As for the coconut rice which the only ingredient I was missing was the coconut milk. A quick trip the the grocery shop sorted that out. 

Pairing the two, mixed subtle flavours and exotic spices. It was culinary harmony. 

Burmese Chicken Curry

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2 to 2/12 -lb. broiler- fryer chicken 

4 small onions, grated 

1 clove of garlic, minced

2 tablespoons low sodium soy sauce

2 teaspoons chili powder or cayenne powder

1 teaspoon turmeric

1 teaspoon powdered ginger

1/2 cup vegetable oil

1 cup of water

* I used 6 boneless, skinless chicken breasts and I used 1 large onion, diced. I also find that adjusting the oil and water ratio might be in order.  

Wash and dry chicken. Removed skin. Remove meat from bones and cut into 1 to 2" pieces. Combine chicken, onions, garlic, soy sauce and seasonings in saucepan. Blend throughly. Stir in oil and water. Cover and cook over medium heat until chicken is tender about 30 to 40 minutes. Serve over coconut rice.

Coconut Rice

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2 cups of Jasmine scented white rice or basmati rice 

2 cups coconut milk or light coconut milk

1 3/4 cups of water

2 heaping tablespoons of dry shredded unsweetened coconut 

1/2 teaspoon of salt 

1/2 teaspoon of coconut oil or vegetable oil

* I really like coconut so I added more of the shredded coconut. I did use light coconut milk which cut down on the fat.  

Rub the coconut oil over the bottom and the sides of a deep sided saucepan. 

Place rice, coconut milk, water, shredded coconut and salt in the saucepan and set over medium high to high heat. Stir occasionally to keep the rice from sticking and burning to the bottom of the saucepan.I know other recipes for coconut rice will add a cinnamon stick during the cooking process and turmeric for colour.

Once the coconut milk and water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer for 15-20 minutes, or until most of the liquid has been absorbed by the rice. 

Turn off the heat but leave the covered pot on the burner to steam for 5-10 minutes or until you are ready to serve. When ready to serve remove lid and fluff with a fork. When serving the rice in a serving dish top with toasted coconut. 

This rice was simply delicious as is. Subtle however fragrant.       

May 2014 be spicy! - JW 

  

Here's to the New Year!

We celebrated the New Year the way most celebrate... quietly with rounds of Royal Pimms. Rather than reflect on the year that was we took great comfort in looking ahead.

  

HAPPY NEW YEAR, to all!  -JW