Buttermilk Biscuits

Effortless is the word I like to use when making this recipe; as they take very little effort and very little time and the same can be said about devouring these with butter and jam.  

 Buttermilk Biscuits 

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2 cups unbleached all purpose flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

1/2 cup cold butter

1 cup buttermilk or milk

Preheat oven to 350ºF. Line a baking tray with baking parchment. Set aside.

In a large bowl, mix the dry ingredients together then cut in the cold butter, using a pastry cutter, forks or clean hands. Mix well until the the dry ingredients become some what crumbly. Slowly add the milk until the dough forms a ball. 

Flour a clean flat surface and gently roll the dough to 1 1/2 inch thickness. Cut out into 2 1/2 inch rounds and bake, on the prepared baking tray, for 20 to 25 minutes or until nicely golden brown.  

Hope everyone has been enjoying the sunshine and staying warm. - JD   

Noodles

Noodles and noodle dishes are versatile. They may make any dish more nutritious, more substantial; giving an added touch of comfort to any bowl or plate. Whole grain or not and combined with veggies, meat or tofu; will have any noodle dish bursting with flavour and filling a need. Just like potatoes and rice. 

I always enjoy these one ingredient coffee table cookbooks because they make one consider a specific ingredient and most recipes are not complicated and use items one may already have on hand. A simple way to offer a recipe that may resolve any meal dilemmas and help you create an uncomplicated tasty meal.  

With this cookbook noodles are divided into Noodle Salads, Noodle Soups, Easy Noodle Dinners, Macaroni & Cheese, Asian Noodles, Italian Noodles and Mediterranean Noodles. 

So there may be a noodle for everyone. I would like to share this simple infused dish that  is quick and easy, from the book. It is great on it's own or with tofu or meat. 

Peanut Thai Pasta

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makes 4 servings

8 ounces uncooked spaghetti

1/2 cup half and half

1/4 cup creamy peanut butter

1 tablespoon honey

2 teaspoons soy sauce

1 teaspoon lemon juice

1 teaspoon minced fresh ginger

1/8 teaspoon red pepper flakes

1 cup shredded carrots

1/4 cup sliced green onions

chopped peanuts and chopped fresh cilantro

1. Cook pasta according to package directions. Drain and return to saucepan; keep warm.

2. Combine half and half, peanut butter, honey, soy sauce, lemon juice, ginger and red pepper flakes in a medium sauce pan. Cook and stir over medium heat 4 minutes or until smooth and creamy; pour over pasta.

3. Add carrots and green onions; mix well. Sprinkle with peanuts and cilantro. 

Hope everyone had a great weekend. - JD 

Up to Date

Surprisingly sweet, this refreshing subtle cocktail is one that should not be missed.

Up - to - Date

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makes 1 cocktail

1 oz Whiskey 

1 oz Sherry

3 dashes Bitters

2 dashes Triple Sec

Stir all ingredients together and well with ice in a cocktail pitcher. Strain into cocktail glass. 

Have a great weekend everyone! - JD  

Leftovers #44 ~ Noodle Lasagne

Leftovers are a great way to create a delicious meal without wasting a morsel. Leftover pasta is never a miss when some sautéd onions and mince meat are added. You can also use veggie ground or mixed vegetables, if you wish. Add the cooked meat and onions to the leftover pasta and toss with a bit more sauce; pop it in the oven to warm up. Sprinkle some mozzarella cheese on top; allowing the cheese to melt and bubble and one has created a Noodle Lasagne. Filling and comforting, yes! 

I call this Noodle Lasagne not only because of the way it looks in the baking pan but because of it's flavour. It tastes exactly like lasagne without the layers.

Hope everyone has been having a great week so far. - JD 

Apple Cheddar Buttermilk Bread

Easily one of my favourite loaves to make. Perfect for sandwiches or on it's own with  a nice lashing of butter.  


Cheddar Apple Buttermilk Bread

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makes 1 loaf

2 cups unbleached all purpose flour

2 tablespoons caster sugar

1 teaspoon baking soda

1 teaspoon cream of tartar

pinch of salt

1 cup of shredded old cheddar cheese

2 apples, peeled and diced

1/4 cup butter

1 1/4 cups buttermilk

Preheat oven to 350ºF (180ºC) Grease and flour a loaf tin. Line the bottom with baking parchment paper. Set side.

In a large bowl combine the flour, sugar, baking soda, cream of tartar, salt. Add the shredded cheese and diced apples to the flour mixture. 

Cut in the butter and mix well with your hands for a few minutes until the flour mixture becomes crumbly and start to stick together.Stir in the buttermilk to form a nice soft dough. Place the dough into the prepared loaf tin and spread evenly. Sprinkle more shredded cheese on top and bake for about 45 minutes.   

Hope everyone had a nice weekend and for those whom had a long weekend, like us, it was as well. There seems to be a bit of a break, weather wise, temperatures have warmed up slightly... if you call minus 19ºC warm. Which at this time, I am! Stay warm and for those in warmer climates,  stay cool. - JD 

San Francisco with a Twist

Usually this punchy citrus cocktail does not have an ounce of alcohol, like vodka,  however we added it for a twist. 

San Francisco with a Twist

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makes 1 cocktail

2 oz Vodka 
1 1/2 oz Orange Juice
1 1/2 oz Pineapple Juice
1 oz lemon juice
1/3 oz Grenadine
1 or 2 Maraschino cherries, for garnish

Fill a cocktail shaker with ice cubes. Add all the ingredients. Shake and pour into a wine glass. Garnish with the cherries or an orange slice, if you wish. 


Have a great weekend everyone! - JD 

Ruby Chocolate

Until our visit to England last year, I never heard of Ruby chocolate. It is made by secret natural chocolate alchemy according to the package. Fortnum's Ruby Chocolate was one that I could not ignore since it was so strategically place near their entrance door. At that time and upon first glance, it seemed to be to a budding new edition to the world of chocolate. Something that could single handedly change and mould our perception about chocolate. With its 47% cocoa solids from specially selected cocoa beans and its intense berry fruit, tart and subtly sour-sweet flavour. What is there not to get intrigued about?... However...     

Returning back to Canada, unfortunately, Ruby chocolate seems to be something of a moot thing. I suppose I had my skepticism, a long with my curiosity, as I only purchased one bar. I should have at least applied the unwritten golden rule of likeable and unique things... buy two!   

Hope you all have a lovely Valentine's Day. - JD 

Chocolate Pudding

These chocolate pudding pots have a loving spoonful of silky richness that will satisfy any chocolate enthusiast. A simple and indulgent delight to share this Valentine's Day.  

Chocolate Pudding 

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makes 4 servings

1/2 cup caster sugar

1/3 cup cocoa powder

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups milk

2 large egg yolks, slightly beaten

2 teaspoons vanilla

In medium bowl separate the yolks. Set the yolks aside.  

In a large saucepan mix together the sugar, cocoa powder, cornstarch and salt. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.

Gradually stir at least half of the hot mixture into the egg yolks, then stir back into the hot mixture in the saucepan. Boil and stir for 1 minute. Remove from heat. Stir in the vanilla. Pour the pudding into dessert dishes. Cover and refrigerate for about an 1 hour to until chilled. Store covered in the refrigerator.

When ready to serve top with any of the following: whip cream, raspberries, strawberries, slices of mangoes, chocolate shavings, a drizzle of caramel sauce, or editable flowers.

Cloud 9

Do not let this smooth chartreuse cocktail pass you by. Float along with it's unique flavour. Perfect for sharing, this Valentine's Day.

Cloud 9

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makes 1 cocktail

1 oz Pernod
1 Dash Peychaud Bitters
1 Dash Orange Bitters
1/4 teaspoon Simple Syrup or sugar

Place bitters and simple syrup in a tall glass, fill with cracked ice. Pour in Pernod and 1 oz of water. Stir gently. Enjoy! 


Things have gotten a little bit warmer, minus 25ºC and sunshine! Have a fabulous weekend everyone. - JD 

Double Chocolate Brownies

These decadent fudgey brownies are simply fabulous. Easy to whip up and share on a cold wintery day. Perfect for the chocolate lover in your life!   

Fudgey Brownies

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1 1/3 cups (325ml)unbleached all purpose flour

1 teaspoon (5ml) baking powder

1/2 teaspoon (2ml) salt

1 cup (250ml) butter

1 cup (250ml) cocoa powder

2 cups (500ml) caster sugar

4 eggs

1 1/2 (7ml) teaspoons vanilla

1 cup (250ml) white chocolate chips or dark chocolate chips 

Preheat oven to 350ºF (180ºC). Grease a 13x9x2 inch baking tin and line the bottom with baking parchment paper. Set aside.

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

In a large saucepan, over low medium heat, melt the butter. Once melted remove from heat and stir the cocoa powder into the melt butter. Blend in the sugar, eggs and the vanilla.

Blend in the flour mixture and the white chocolate chips until combined. Pour batter into the prepared baking tin. Bake in the preheated oven 30 to 35 minutes or until done. Cool before cutting.

   

Hope everyone is warm and taking in a little of the sunshine when possible. - JD 

Chai Coffee Cake with Chocolate Crunch

This coffee cake has a nice spiced flavour with all the sweetness of traditional coffee cake without the eggs; and the chocolate topping adds just a bit of richness.   

Chai Coffee Cake with Chocolate Crunch

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3 to 5 chai tea bags

1 3/4 cups warm milk

3 1/2 cups unbleached all purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups sugar

1/3 cup vegetable oil

2/3 cup Greek yoghurt

1 teaspoon vanilla

Topping:

1/2 cup unbleached all purpose flour

6 tablespoons brown sugar

3 tablespoons baking cocoa / cocoa powder

4 tablespoons cold butter

1 cup chocolate chips

1/2 cup sliced almonds

Preheat oven to 350ºF. Lightly grease and flour an 9x13-inch baking pan. Line the bottom with baking parchment paper. Set aside.

In a small saucepan gently warm the milk with the tea bags over low heat. When warm remove from heat and allow to steep for 5 to 10 minutes. Squeeze out the teabags and let milk cool. 

In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. 

In a medium bowl, combine the oil and sugar and whisk until creamy. Add the yoghurt, vanilla and cooled chai milk. Gently whisk together. Add the wet ingredients to the flour mixture and combine until just mixed. 

In a small bowl combine cocoa powder, brown sugar and flour. Cut in the cold butter and blend together using a fork or your fingers. Add the chocolate chips and sliced almonds.

Spread the cake batter into the prepared baking tin and sprinkle with the topping mixture. Bake for 30 to 40 minutes, until cake is set along the edges and a toothpick come out clean. 

Notes: you may use soy milk, instead of milk, if you wish. 

As temperatures plummeted to minus 40ºC, we were keeping ourselves warm by layering and baking! Whatever the temperature outside we hope everyone had a great weekend! 
- JD 

The Pickled Pineapple

A creation all my own. Two ingredients... pineapple juice and champagne, to me, a perfect pair. 

The Pickled Pineapple 

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Pineapple juice

Champagne, chilled

In a champagne flute, fill 1/3 with pineapple juice and top up with champagne. 

Hope everyone has a great weekend! - JD