Tag: cooking

The Cooking Chronicles: Pizza Stone Attempt #1

Have you ever been wooed at the store by a kitchen gadget only to bring it home and allow it to gather dust? A pizza stone I had picked up at Winners last year fell into that category, even though I had the best of intentions when I bought it, with visions of crunchy, thin-crust pizzas overtaken by the reality of time and effort. Well, I hoped to reignite some of those visions and made it a point to finally make use of it.

The stone itself came with a serving rack, but Mack and I weren’t sure if the rack itself was meant to be put in the oven. We decided it would be safer to avoid potential melting and put the stone directly into the oven. The instructions directed us to preheat it for 40 minutes in a 450 degree oven.

We assembled the pizza using a tried and true recipe (Giada de Laurentiis’ dough base, though I wish I could toss dough like Chris instead). As instructed, we sprinkled some corn meal on the hot stone, lay our rolled pizza dough on top, and assembled our favourite assortment of toppings, including prosciutto, roma tomatoes, mushrooms and fresh basil. And into the oven it went, for about 15 minutes.

Out of the oven, the pizza was looking good – the crisp brown edges were just beginning to curl. When we dug in though, we found the crust to have an odd consistency. While crunchy on the bottom, the centre of the crust was chewy, almost undercooked. We weren’t sure if this was attributed to our mangling of the dough recipe, or perhaps a mistake of our first pizza stone try, but we were disappointed the pizza didn’t quite taste as good as it looked.

Pizza stone + pizza

We weren’t disheartened though – we will be making use of the stone again (with a different dough recipe), optimistic for better results!

The Cooking Chronicles: Curried Chicken, Potato and Rice Soup

Though Saturday started out scorching hot, the night hosted one of the city’s most intense thunderstorms in quite some time, and it turned out to be a perfect occasion for a comforting bowl of chicken soup.

A recipe for a curried chicken and rice soup in Food Network Magazine had caught my eye – the thought of fragrant dill simmering with chicken stock was all it took. And though it wasn’t quite a one-pot wonder (two, in fact), the work required was minimal. I threw in some halved baby red potatoes from Greens, Eggs and Ham that we had in the fridge for additional heartiness, but besides that, kept to the ingredients specified. I also couldn’t be bothered to puree the rice.

The result was a lustrous yellow broth filled with tender onions, moist chicken and perfectly soft carrots and potatoes. Mack would have liked a little more rice, but other than that, had no complaints.

Curried Chicken, Potato and Rice Soup

We had enough leftover for lunch the next day, served with fresh-from-oven dill-icious cheddar and dill scones (sorry, I couldn’t help myself). The soup is great recipe that would work well with leftover rice, chicken and vegetables and we’ll be keeping it in mind in the future.

The Cooking Chronicles: Warm Spinach and Mushroom Salad

Mack hates tofu. I love tofu. This tends to put our meal planning a little at odds, particularly when I am craving tofu.

While Mack has been amenable to the deep fried cubes of tofu typically included in an Asian hot pot spread, my personal favourite variety are the firm yet silky squares of fresh tofu. We have a wonderful local producer of tofu – Ying Fat in Chinatown (which Brulee Blog wrote a great post about), and really, any easy-to-prepare alternative to meat protein is always a welcome addition to my kitchen.

I earmarked two recipes to experiment with in order to test the tofu waters, so to speak, with Mack. The first was a warm spinach salad recipe from Company’s Coming Cooking at Home.

I tossed some Edgar Farms spinach with sautéed brown mushrooms, a light vinaigrette, and cubes of tofu that had been marinated in the same vinaigrette for an hour. I had thrown the tofu into the skillet containing the mushrooms to warm it gently just before serving, which suited the dish as a whole better, in my opinion.

Warm Spinach and Mushroom Salad

The marinade didn’t seem to penetrate the tofu at all however, and I could have done without that step. I really enjoyed the vinaigrette though (made with olive oil, red wine vinegar, grainy mustard, honey, garlic, salt and pepper), and can see myself using it as a base for other salads. Lastly, some freshly grated parmesan would have provided a needed savoury aspect. Mack’s opinion: after his hesitant first bite, he said the texture was still a bit off for him. He did finish his plate though!

A light summer meal, this salad has a quick turnaround time, but is hearty enough to satisfy warm-weather hunger pangs.

The Cooking Chronicles: Roasted Broccoli with Shrimp

A stir-fry with vegetables and chicken or shrimp is one of my weekday staples, for ease of fridge and freezer stocking. On a day when I thought I would again rely on that meal, I remembered a recipe I had seen on The Wednesday Chef for roasted broccoli with shrimp.

As directed, I tossed florets of broccoli with olive oil, cumin, coriander, chili powder, salt and pepper, then spread them on a baking sheet to roast in the oven. The shrimp came next, flavoured with olive oil, lemon zest, salt and pepper, and soon joined the broccoli in the oven. Finished with some fresh lemon juice and served with brown rice, it was an easy meal (we took Luisa’s suggestion and ate it straight out of the pan). I loved the crunch of the broccoli and cumin kick, though I was a little heavy-handed with the lemon juice.

Roasted Broccoli with Shrimp

An easy and tasty weekday meal, I will be making this again.

Edmonton Foodie Meetup 2: Recap

Environment Canada had pegged the chance of rain at 40% for tonight, so I was crossing my fingers looking up at the sky, which had been oscillating dangerously between overcast and sunny all day. While the rain held out for our second Edmonton Foodie Meetup, it was definitely more brisk than it should have been for an outdoor picnic – we were all chilled to the bone by the end of the night.

Local foodies

In spite of the weather, a dozen people showed up for the planned potluck, and as Kevin predicted, the mix of food was perfect: Chris brought several of his trademark loaves of bread; Hanne and Carlo provided two salads; Kevin, Maki, Grace and Brooke made savoury dishes; and Courtney, Béné, Chris and I supplied desserts. (Unfortunately, we didn’t get a good photo of Grace’s chicken curry dish.)

Chris’s loaves of bread

Hanne and Carlo’s Smoked Paprika Potato Salad

Hanne and Carlo’s Green (from their garden) Salad

Maki’s Black Bean Crostini

Kevin’s Calf Moose

Brooke’s Meatballs

Courtney’s Peanut Butter and Butterscotch Marshmallow Squares

Béné and Chris’s Macarons

My (very run of the mill) Panna Cotta

It still amazes me how great the local food blogging/eating community is, though it shouldn’t surprise me – food brings people together.

Potluck mix

We all agreed that we would have a third meetup – watch for details on the wiki. Thanks everyone for a great night!

The Cooking Chronicles: Seared Pork Tenderloin with Cocoa-Spice Rub and Mushroom Risotto

Similar to our Mother’s Day dinner in May, I corralled my sisters into assisting with our Father’s Day dinner this past weekend by assigning them each a dish. Amanda helped out by making a salad, and Felicia cheated a little by providing a store-bought cake (albeit my Dad’s favourite – Black Forest).

For the main course I decided to make a Michael Chiarello recipe for a seared pork tenderloin with cocoa-spice rub. It seemed easy enough, as the majority of the work was simply creating the rub itself. Mack, my tireless sous chef, trimmed the tenderloin while I measured out the spice ingredients, and once the meat was in the oven, we were able to focus all of our attention on preparing the side.

I’d been a little afraid of attempting a risotto recipe, but Trish Magwood’s straightforward instructions in Dish Entertains calmed me somewhat. We didn’t make it to the market on Saturday, so ended up with mushroom instead of asparagus flavouring. The true secret (if there is one) really is to add the simmering stock in half-cup increments, allowing the rice to slowly absorb the liquid. The entire process us about 25 minutes (Mack, the official risotto stirrer, thinks it may have been longer), and resulted in plump and tender grains and a creaminess that could not be achieved in any other way. Of course, the finish with a generous amount of butter and parmesan couldn’t hurt either.

Mushroom Risotto

The fragrant rub turned out really well, and the pork was juicy and flavourful. My cold was frustrating my ability to taste the rub, but I was told it was quite good. The leftovers worked great as an addition to a pita sandwich!

Seared Pork Tenderloin with Cocoa-Spice Rub

It was a nice sit down meal with family – something we don’t take the time to do often enough.

The Cooking Chronicles: Chickpea Patties with Salad

I’m just about finished with Mark Bittman’s Food Matters, and I have to say, I’ve never been more inspired to cook with lentils and beans. Food Matters implores readers to reduce their overall meat intake, citing health benefits, the unacceptable conditions of industrial meat production, and the impossibility of the world to support the growing demand for meat. I respect Bittman’s philosophy primarily because he does not call for a radical shift – instead, he advocates for a gradual change, and a diet that can accommodate meat and other guilty pleasures – just in smaller and occasional quantities. It is an approachable method that doesn’t seek to alienate the public (or worse, be easily dismissed as “elitist”), and of course, it helps that the book contains both practical advice and actual recipes to follow.

I didn’t think I would be attracted to recipes without any photos, but I immediately bookmarked a handful of them, primarily the ones featuring chickpeas, which are my current ingredient-of-the-moment. Bittman’s recipes are also great because he lists dozens of substitutions – that knowledge is often assumed in cookbooks, and I appreciate that he spells it out for readers who need it like me.

I had printed off a recipe from Real Simple a few months ago, and didn’t get to it until this week. It coincidentally features, – you guessed it – chickpeas!

The chickpea patties were to be pureed in a food processor with garlic and seasonings, but as we are without a blender or a processor, we used Mack’s Magic Bullet instead. It worked all right, though for the consistency we were looking for, it was uneven (some too mushy, others left whole). We also ended up incorporating the additives by hand in a bowl, which seemed to work out fine. Our difficulty with the recipe, however, was actually forming the patties – they were on the dry side, and the flour dusting didn’t help. We imagined the patties would cook up crispy on the outside, pan-fried in olive oil, but the reality was that they were simply browned, and warmed through.

Chickpea patties with salad

Served with a fresh salad dressed in just olive oil and lemon, it was a light but filling supper. We are open to suggestions on how to improve the recipe though! Best of all, our supper also meant we were allowed to indulge in chocolate covered bacon without guilt, heh.

Culinary Q & A with Isabelle Gallant

Occupation: I’m a journalist. I work for CBC Radio as a researcher/producer. I think I like writing about food best of all! Someday I’d love to be a full-time food writer. 

What did you eat today?

I had a very strange breakfast: some leftover waffle batter that I had turned into cake because it wouldn’t stop sticking to the waffle iron. I spread it with almond butter so it actually tasted pretty good, despite a strange texture. And half a grapefruit.

For lunch I had some leftover roast chicken and sweet potato fries. Supper was a green salad with cucumber, chick peas and almonds on top.

What do you never eat?

I’ve tried to like oatmeal so many times … just ask my husband. I think it’s a texture/taste combination, but I just can’t get into it.

I’m also not a fan of anything gelatinous or soggy … like any form of Jello, or bread in soup. And I really don’t like Miracle Whip or Cheez-Whiz … I’m a bit of a food snob.

What is your personal specialty?

I don’t think I really have a specialty … although I love making scrambled eggs and they were the first thing I learned to cook, from my Dad. I think I’ve been making them long enough that I’ve mastered the technique! I also make a mean cornbread, and a delicious chocolate vegan cake.

Complete this sentence: In my refrigerator, you will always find:

Fresh vegetables, soy milk, a heel or two of Parmesan, a jar of jam, half a lemon stored in a ziploc and shoved into the door, and a bunch of leftovers.

What is your weekday meal standby?

Something with eggs. Usually fritatta because you can throw lots of different kinds of vegetables and cheese in it.

I’m getting healthier with time … in university my go-to if there was nothing good to make was frozen french fries with ketchup and grated cheese. Unhealthy, but delicious! I still crave it sometimes.

What is your favorite kitchen item?

I love wooden spoons. We have a lot of them, including some that are warped and and one that I took from my Mom’s house a while back. It’s starting to get a crack in it but I just don’t want to throw it away. I also think I would find it hard to live without our microplane grater.

World ends tomorrow. Describe your last meal.

Brunch the way my Dad used to make it: scrambled eggs, biscuits, Lunenburg pudding, bacon, fresh grapefruit, lots of sharp cheddar cheese, toast, peanut butter. (One of my favourite food combos ever is toast with peanut butter, cheese, and bacon.) Maybe throw in a bowl of creamy mashed potatoes for good measure. In a perfect world, I would eat this meal on a sunny Sunday morning with my family.  

Where do you eat out most frequently?

Probably the Blue Plate Diner. It’s close, has an interesting menu and most of all an awesome atmosphere.

What’s the best place to eat in Edmonton?

I don’t know if I can pick just one. There are still so many restaurants I want to try, but of the places we’ve gone the Red Ox is one of the best. It’s elegant and special, yet simple and cozy. The food is wonderful too! We’ve been trying a lot of ethnic places that we love too, especially Padmanadi, Langano Skies, Boualouang, and this great Chinese hot pot restaurant in Chinatown. It’s called King’s Noodles and Hot Pot (I didn’t even know what it was called so I just googled it!). I would, however, recommend eating there with someone Chinese. It’s a lot to take in for a Westerner!

If you weren’t limited by geography, where and what would you eat?

I would definitely go to Paris and gorge on croissants, pains au chocolat, and baguettes. And probably visit all the city’s chocolate shops too. I would love to visit Italy – never been there – and discover all the food it has to offer. And I would for sure find out the best places to eat in Asia and visit all of them. I think I would pretty much go on a world food tour if I could.

Isabelle blogs at The Little Red Kitchen.

Company’s Coming Scratch & Dent Sale 2009

I dragged Mack to the Company’s Coming Scratch & Dent Sale, that took place today, and continues tomorrow (he’s a trooper – it was Game 7 of the Stanley Cup Finals after all). While we didn’t spend that much time there, we did make the trip worth our while.

Cookbooks were priced at up to 80% off, and really, the deals were better than I anticipated. All of the Original Series titles were just $4, while the hardcover Lifestyle, Moved Loved Recipes and Special Occasion titles were $6.

Pallets of books!

After completing a simple survey outside the tent, I collected a free copy of Company’s Coming Cooking Tips. To that, I paid for Muffins & More (a classic!) and a book brimming with colour photos called Cooking at Home: The Magazine Recipe Collection. The only downside was that their offerings were not comprehensive (as it wouldn’t be), but a few titles that I was looking for weren’t there (here is a shot of what they do have for sale).

Happy additions to my cookbook collection

The best thing about the event, however, was the opportunity to have Jean Paré autograph my cookbook! (Limited to one per person though). It was quite interesting, as she had a list of comments pre-drafted, and depending on the cookbook presented, she would insert a specified line.

Autograph!

They also had a few random utensils on sale – I picked up a vegetable peeler and a small knife for $1 (yes, I’m a sucker for cheap deals).

The sale continues on Saturday, June 13, from 9am-3pm at the Company’s Coming warehouse located at 2311-96 Street.

Culinary Q & A with Maki B.

Occupation:  A stay at home mom for now but I’m a former chemist, bookkeeper and cafe-owner who is not sure what I want to be when I “grow up”. 

What did you eat today?

Breakie:  Eggs over easy & bacon.
Lunch:  Falafels with tzatiki and bbq’d balsamic veggies in a pita.
Dinner:  Panko crusted chicken fingers with baked fries, green salad and freshly churned mint chocolate chip ice cream for dessert.  All homemade!

What do you never eat?

I’m not a fan of seafood.  I wish I liked it and I try and try but I’m just not there yet.  Also, you will never see me drinking milk or using it in cereal.  It’s as rare as a yeti sighting.

What is your personal specialty? 

I can’t say I have a specialty but I will say that I’m a fan of trying out my hand at cuisines from all over the world. If you’re invited to my house for dinner, you never know what country’s food I’ll be serving. 

Complete this sentence: In my refrigerator, you will always find:

lots of food.  I’m always cooking and baking so I’m like a small scale supermarket really.

What is your weekday meal standby?

Some sort of stir fry to clean out my refrigerator. 

What is your favorite kitchen item? 

I’d have to say Bullet, he’s my Kitchen Aid stand mixer and he rocks my world.  I keep meaning to blog about him and his amazing talents.

World ends tomorrow. Describe your last meal. 

I don’t have a favourite food or cuisine so this is a tough question.  Probably a big “mezze” or “antipasto” platter full of a variety of cheeses, meats, veggies, olives and fresh breads. Of course I would need to finish off with a rich chocolate dessert.  (Oh, actually, a very last meal might need some curry and a plate of bacon too!)  Don’t forget the wine!

Where do you eat out most frequently?

We rarely eat out but if we do my kids usually choose that place with the golden arches and indoor playground.  Other than that, we go to fast, casual places like Tokyo Express and Oodle Noodle.

What’s the best place to eat in Edmonton?

My mom’s house.  I rarely eat out at restaurant due to the kidlet factor but my mom makes some pretty amazing Mediterranean food.  She’s the reason I love cooking and entertaining as much as I do.

If you weren’t limited by geography, where and what would you eat?

As I said above, I don’t have favorites.  It’s so very hard so bear with me… I’d probably pack some bacon and maple syrup to eat on my way to some Mediterranean countries for my mezze, then hop over to Thailand/India for some curries and finally end up in Switzerland so I can make a complete pig of myself and eat enough chocolate that is humanly possible.  Oh, but a fresh croissant in sweet Paris would be lovely and then I know I’d get a hankering for some Mexican food too.  Really, it goes on and on.

Maki blogs at In My Element.