London Martini

Persuasively strong, the London martini is dry and sweet. Very sip-able! London is calling...

London Martini

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makes 2 cocktails

6 oz Gin

1 oz Maraschino Liqueur

5 dashes of Bitters

1/2 teaspoon Bar sugar

Pour all the ingredients int a cocktail shaker with cracked ice and shake well. Strain into  chilled martini glasses. Garnish with a lemon twist, if you wish.

Have a lovely weekend everyone! -JD  

Food Photo of the Day ~ Butternut Squash with Parmesan

For some reason it seems like I am on a roll with adding Parmesan to everything lately. Grated butternut squash could not escape my cheesy wrath. Sautéd in a frypan with little oil and salt and pepper; once softened a generous handful, it is cheese after all, of parmesan cheese was sprinkled over top. Allowing the cheese to melt ever so slightly. Simplistic in form and effort however a great way to make a bland vegetable very palatable. Cheese makes everything that much better... well at least I seem to think so! 

Hope everyone's week is going well. - JD  

Double Chocolate Lime Cupcakes

These cupcakes are rich however delicate, and velvety with a subtle lime flavour. Truly a chocolate lovers delight.   

Double Chocolate Lime Cupcakes

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makes 12 cupcakes

1 cup unbleached all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, separating the yolks and whites of each egg

1/4 cup unsalted butter, at room temperature

1/2 cup caster sugar

1/2 teaspoon vanilla extract

grated lime zest of 1 lime

1/2 cup milk

1/2 cup mini dark chocolate chips

Preheat oven to 350ºF. Line a 12 cup muffin/cupcake tin with reusable liners or baking paper liners. 

In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.

In another medium bowl add the egg whites and using an electric hand held mixer, with a whisk attachment, on high speed beat egg whites until stiff peaks form. Set aside. Remove the whisk attachment and attach the beaters.

In a large bowl, beat the butter and sugar, with the electric mixer, with the beater attachments, until pale and somewhat fluffy. Add the yolks, one at a time, beating well after each. Beat in the vanilla and the lime zest. Then with the mixer on medium low gradually beat in the flour and milk, alternating each until ending with flour.

Fold in 1/3 of the egg whites, then fold in remaining egg whites and the chocolate chips.

Divide the batter evenly among the lined muffin/cupcake cups. Bake in the preheated oven for 18 to 20 minutes. Let the cupcakes cool in the tin on a wire rack for 5 minutes, then remove cupcakes to rack to cool completely. 

Hope everyone had a fantastic weekend, we did! - JD  

Bacardi Cocktail, Ritz Version

With any cocktail there are bound to be multiple versions. Slight tweaks and alterations to suit ones taste. The Ritz version of the Bacardi Cocktail is refreshingly light and fruity. This recipe was adapted from The Artistry of Mixing Drinks by Frank Meier, published in 1936 by the Ritz Hotel, Paris. 

Bacardi Cocktail, Ritz Version

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makes 1 cocktail

1 1/2 oz White Rum, preferably Bacardi 
1/2 oz French Dry Vermouth
1/2 oz freshly squeezed lemon juice
1/2 oz simple syrup
1 teaspoon grenadine

Combine rum, vermouth, lemon juice, and grenadine in a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass.   

Have a fabulous weekend everyone! - JD 

Delicious on a Dime

At first glance of this cookbook with it's title one might think it was printed awhile ago. After reading the page of acknowledgements, the book was done not so long ago, 2012. The premise is to use non-pricey ingredients to create cost effective or cost cutting delicious recipes. Saving you time and money while eating well.

With 154 recipes, there is something for everyone. Each recipe has a point breakdown into Prep, Bake/Cook Time, Yield/Serves, and a Cost per Serving. There are helpful Kitchen Tips for boosting flavour, substituting an ingredient, storing, adding more veggies, making it healthier, adding more spice, omitting nuts, and saving time. All in all this cookbook is quite handy. 

There are plenty of recipes to ponder over like Chicken Tamale Casserole, Baked Pasta with Peas and Ham, Potato, Pepper and Chorizo Hash with Fried Eggs, Green Salad with Roasted Beets, Goats Cheese and Almonds, Salmon, Potato Green Bean Salad, "Fried" Ice Cream Truffles, and Mocha Truffle Cake. I am going to share this interesting recipe from the cookbook...

Pretzel-Crusted Chicken Nuggets

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Prep: 15 mins  Bake: 25 min  Serves:4  Cost per Serving: $1.79

•2 cups salted pretzel twists (about 3 oz)

•1/2 cup grated Parmesan cheese

•1/2 cup all-purpose flour

•1/4 teaspoon pepper

•2 large eggs

•1 Ibs. boneless skinless chicken breasts, cut into 2-inch pieces

1. Preheat oven to 400ºF and coat a large baking sheet with cooking spray. Place pretzels and Parmesan in a food processor and process until coarsely ground and well mixed, 20 to 30 seconds. Transfer to a large bowl.

2. Combine flour and pepper in a separate bowl. Beat eggs with 1 teaspoon water in a third bowl. 

3. Roll a chicken piece in flour mixture until throughly coated. Dip in eggs, allowing excess to drip off. Transfer to pretzel mixture and turn until throughly coated. Place chicken on baking sheet. Repeat with remaining pieces of chicken. Bake until lightly browned, 20 to 25 minutes.

Kitchen Tips: 

*Switch cuts. Make this recipe with boneless chicken thighs. Bake for about 10 minutes longer. 

*Get Saucy. Serve the nuggets with ponzu, a Japanese dipping sauce made of lemon juice, soy sauce, sugar, vinegar and grated fresh ginger. Or offer a honey-mustard or barbecue option if you prefer.  

It's been hot and humid here; doing what we can to stay hydrated and cool. - JD   

Food Photo of the Day ~ Roasted Potatoes with Parmesan

I am most certain that adding cheese to just about any dish guarantees a positive vibe. These Parmesan Roasted potatoes are an easy way to add some comfort and familiarity in one dish. Prepare and bake chopped potatoes as you normally do. I wash and chop potatoes into random pieces, then toss the potato pieces in oil, herbs and a touch of balsamic vinegar. Place on a lined baking tray, and bake in a preheated 400ºF for 30 to 50 minutes. Turning the potatoes half way through. Once potatoes are nicely golden brown remove from oven, you may shut the oven off or leave it on, sprinkle cooked potatoes with parmesan cheese and place back into the oven for a few minutes, allowing the cheese to melt. A lovely side with Sunday roast.  

World Cup has finished. It was entertaining. Hope everyone had a great weekend! - JD 

Aphrodite's Love Potion

This slightly sweet and some what fruity cocktail is beautifully smooth.  

Aphrodite's Love Potion

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makes 1 cocktail

1 oz Vodka
2 oz Brandy 
5 oz Pineapple juice

Pour ingredients into a cocktail shaker with cracked ice and shake well. Strain into chilled martini glasses. Garnish with an orange slice and maraschino cherry, if you wish. 



Have a great weekend and enjoy the remaining matches of the World Cup everyone! 
- JD 

Food Photo of the Day ~ Mixed Vegetable Salad

It has been an interesting week and with the World Cup winding down this mixed salad pretty much sums it up. Chopped fresh veggies, like tomatoes, cucumbers, green and red peppers, and green onion, tossed in a herbed vinaigrette with a healthy crumbling of blue or feta cheese. Sprinkled with fresh parsley. The idea is to use whatever vegetables you have on hand. Colourful, fresh and tasty! 

Hope everyone has been enjoying their glimpses of the World Cup. - JD  

Roasted Garlic

Roasted garlic has to be one of those aromas that either elicits culinary comfort or makes one recoil with much pungency. Roasting garlic gives it a more caramelized sweeter taste. Lovely in soups, sauces, spreads, dips or my favourite... spread on top of a slice of bread ready to be devoured, as is. 

First, preheat oven to 400ºF. Take a garlic bulb and slice about 1/4 inch off the top. Place a piece of aluminum foil on a flat surface and put the cut garlic bulb on top, cut side facing up.

Drizzle the exposed garlic top with olive oil, cracked black pepper, and a pinch of salt. You may use any oil and depending on which oil you use, that may change the flavour. 

Now tightly wrap the piece of aluminum foil around the garlic; until you have a nice tight bundle. Place on a baking sheet and roast in the preheated oven for 1 hour.

When done, remove from the oven and carefully open the aluminum foil, as it and the garlic will be extremely hot! Take a butter knife or spreading knife and scoop out a clove or two of the now roasted garlic and spread the sweet garlicky paste on to a slice of bread. Enjoy!   

Hope everyone had a  great weekend. It was sunny and rainy here for the most part however still a lovely weekend. - JD  

Tanqueray Malacca Martinez

It seems as though the fine people at Tanqueray have distilled some exotic unique gins. We found the, Malacca Gin, at our local shop and decided to give it try. This aromatic cocktail is a particularly strong one. 

Tanqueray Malacca Martinez

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makes 1 cocktail

1 oz. Tanqueray Malacca Gin

1/2 oz Sweet Vermouth

1/4 oz Cherry Liqueur

2 dashes of Orange Bitters

Shake all the ingredients in a cocktail shaker. Pour into a martini or cocktail glass and garnish with a twist of lemon. 

... and here is what the bottle of Tanqueray's Malacca Gin looks like. Hope you can find it. It is worth the hunt! 

Have a great weekend everyone! - JD 

Lemon Bean Dip

This creamy lemon dip almost has the essence of summer in a bowl. Light and fresh, perfect for sharing on a summer day. A refreshing appetizer that soothes and satisfies the peckish.   

Lemon Bean Dip

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serves 6 to 8 

1 x 540ml can white (navy) beans, drained and rinsed

2 garlic cloves, peeled and crushed

zest from 1 lemon

juice of 1 lemon

3 tablespoons olive oil

1/4 cup fresh parsley, chopped

In a food processor... or a blender, whiz the beans, garlic, lemon zest and juice until smooth. Once smooth, pulse in the olive oil and parsley. 

Scrape into a bowl and drizzle with a bit of olive oil and sprinkle fresh chopped parsley on top. Serve with your favourite crackers.

Will keep in the refrigerator for 3 days.

Hope everyone had a fabulous weekend. - JD