Happy St. Patrick's Day!

It's really been a while since I felt inspired - or found the time - to post to this blog. Yesterday, however, I created a soup that blew my tastebuds away so I figured I should record it for posterity. We're having one of our "Soup Lunches" at work today in honour of St. Patrick's Day, one of my very favourite holidays (bring on the spearmint candies!). I always contribute a soup toward this event (especially as I was the one to come up with the idea for it many years ago) - basically a number of us fill our crockpots with homemade soup and bring them to work to serve along with fresh bread (also made by a colleague), and softdrinks, coffee, or tea. We charge $5 per person and you can sample as many of the soups as you like. The money raised goes into our Social Committee account, which funds parties for retirements, new babies, wedding showers, etc. I'm no longer in on the organizing end of this event (too worn out lol), but I always contribute some soup - mainly because I really enjoy making it. So, cutting to the chase, here's this year's version. No pics unfortunately, but trust me, it looks good and tastes even better.

Tangy Ginger Carrot Soup

 

¼ cup butter

1 small onion, chopped
2-inch knob of ginger, finely chopped
1 tbs garlic
8+ large carrots, peeled and sliced
1 tsp salt
½ tsp freshly ground pepper
1 tbs Maille ancient grain mustard
¼ tsp chili flakes
1/8 tsp cumin seeds
1/8 tsp caraway seeds
2 900-mL containers chicken broth
4 sachets Chicken oxo
8 c water
4 green onions
1 750-mL container plain yoghurt

Saute onion and ginger in garlic until soft. Add garlic and sauté 1 min longer, stirring constantly. Add carrots, stir to coat and then pour in chicken broth. Stir in remaining ingredients, except the green onions and the yoghurt. Slice the green onions finely, reserve the green portion and add the white portion to the soup. When the carrots are cooked through and soft, process the soup in a blender until smooth. Just before serving, stir in yoghurt and sprinkle with remaining green onion.

Roast Beef with All the Fixin's

Tonight, after a dreary winter's day, is the perfect time for an old-fashioned Sunday roast dinner. So, tonight, we're going to have rosemary garlic roast beef, yorkshire pudding, brussels sprouts, carrots, parmesan mashed potatoes, gravy, and caramel molten cakes.

The roast beef is super simple: rub with olive oil, ground pepper, sea salt, crushed rosemary and chopped garlic. Place in slow cooker. Sprinkle about a tablespoon of worcestershire sauce over top, and add 1 cup of beef stock to pot. Cover and cook on high for 4 hours. After about 3 hours, drain liquid from pot. Remove grease from liquid and use the liquid to make gravy (combine 2 tbs flour, 1/2 tsp salt, 1/2 tsp pepper in sauce pot; gradually whisk in liquid, plus 1 cup beef broth or oxo+water; whisk over high heat until thick; add extra bouillon powder for more flavor if needed.) The yorkshire pudding is super simple too: preheat oven to 450 F; beat 2 eggs and 1 cup milk together; in separate bowl, sift 1 cup flour and 1 tsp salt. Whisk liquid into flour mixture until smooth. Grease an 8-inch square pan with oil. Pour in about 1/4 cup beef broth. Pour in flour mixture; bake for 20 min. Slice into 9 squares and serve.

Parmesan mashed potatoes. Boil potatoes until soft, and drain. Add 2 tbs butter, 1/4 c grated parmesan, 1 tsp salt, 1 tsp choppped garlic, 1/2 tsp ground pepper, 1 cup milk and mash until smooth.

Caramel Molten Cakes:

•2 1/2 tablespoons all-purpose flour plus more for ramekins
•2 large egg yolks
•1 large egg
•1 2/3 cups canned or jarred dulce de leche
•Vanilla ice cream

Line a 1-doz muffin tin with parchment paper liners. Preheat oven to 425°F. Bbeat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes. Add dulce de leche; beat until well blended, then gradually add 2 1/2 Tbs. flour; beat until well blended. Divide batter among muffin cups.

•Transfer muffin tin to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12–14 minutes.

•Transfer muffin tin to a rack. Remove liners from tin and loosen them from the cakes; invert cakes onto plates or into shallow bowls. Serve hot with ice cream

2012 Almost Over - And a New Favourite Recipe to Add to the Collection

I can't believe that 2012 is almost over! It's going out with a blast, at least in my part of the world - big snowstorm here today. Which means it was the perfect day to spend in the kitchen cooking up another kind of storm. Today's (and yesterday's) creations included seafood chowder (for tomorrow night's party), glazed ham and scalloped potatoes au gratin (for tonight's supper), frosted sugar cookies, butterscotch squares, and my new favourite recipe....Spicy Cheese Crackers!

Spicy Cheese Crackers

1 pkg cream cheese (250 g)
3/4 c. butter
1 egg
1 tsp salt
1/2 tsp. chili flakes
1 tbs (heaping) grainy dijon mustard
4 c. grated sharp cheese (I used a mix of gruyere, cheddar, and romano)
1 c. finely chopped pecans
2 c. flour

Cream butter and cream cheese in large bowl. Add egg, salt, chili flakes, and mustard. Mix well. Stir in cheese. Meanwhile, in separate bowl, combine flour and pecans and mix well. Add to cheese mix and stir until well mixed. Divide dough into two portions and, on lightly floured surface, roll each portion into a 2-inch diameter log. Wrap each log in plastic wrap and refrigerate for at least 8 hours. Preheat oven to 350 F. Unwrap log(s), and slice thinly (about 1/8th inch thick) into rounds. Place rounds on cookie sheet lined with parchment paper. Bake for 16 minutes (turning pan halfway through). Let cool on cookie sheet.

These make a great snack on their own, or use them as dippers for salsa, red pepper jelly, etc.

Well, that's it for now....perhaps my new year's resolution on Tuesday should be to post more regularly.....if only to give myself something to do, lol.

Wet and Chilly Start to October

It's miserable outside - dreary, rainy, chilly, and grey. And I'm nursing a nasty cold. So, it seemed obvious that the kitchen -- and I -- needed some warming up. As luck would have it, I had a nice, big ham bone leftover from yesterday's family dinner. Into the pot it went along with split peas, onions, carrots, garlic, bay leaf and all kinds of seasonings. Tonight we're dining on Habitant Pea Soup and herb bread (have I mentioned how much I love slow cookers?).

Habitant Pea Soup

1 ham bone
1 large onion, diced
3 cloves garlic, minced
2 tbs olive oil
2 L water
2 chicken oxo cubes
2 cups yellow split peas
2 bay leaves
1 1/2 cups each diced carrots and celery
1 cup diced ham
1 tsp sea salt
Freshly ground black pepper, to taste

Heat the oil in a large pot. Saute the onion until beginning to brown. Stir in garlic and continue to saute for about a minute. Add water, ham bone, bay leaves, split peas, and oxo cubes (or sachets). Bring to boil, reduce heat to low, cover and simmer for 30 minutes. Add vegetables, ham, salt, and pepper. Stir and re-cover, simmer for about 1 more hour, until vegetables are tender. Remove ham bone and discard. If you like a thick soup, transfer about 1/3 of the mixture in the pot to a blender and puree; return to pot and stir to mix. Serve with warm herb bread.

Herb Bread

1 tsp sugar
1 1/3 c. warm water
1 level tbs active dry yeast
2 c. + 1 c flour
1 tbs. sugar
2 tbs oil
1 tsp oregano
1tsp sage
1/2 tsp garlic powder
1/2 tsp onion powder

1 tsp salt

Warm stainless steel mixmaster bowl by filling with hot water and letting stand for 5 minutes. Discard water. Add 1 tsp sugar and 1 1/3 c warm water to bowl. Stir to dissolve sugar. Sprinkle yeast over top of water. Let stand for 10 minutes. Stir to dissolve yeast. Add remaining ingredients except for 1 cup flour. Beat on low  to combine ingredients, then increase speed to 4 (medium) and beat for 2 minutes. Add remaining flour and beat on low until mixed in. Turn out into greased slow cooker pot. Smooth top with back of wet spoon. Place 5 paper towels on top of pot, then place the lid on, putting a wooden toothpick between the paper and the lid to allow steam to escape. Do not lift lid during cooking time. Cook on high for 2 1/2 hours. Loosen sides with knife and turn out on to rack to cool.

September Stew and Almond Zucchini Cake

I must be on the mend - I can't keep out of the kitchen. Tonight's supper was "September Stew", served with fresh baguette slices, followed by a dessert of frosted "Almond Zucchini (sshhh! they'll never know) Cake".

September Stew

1 1/2 lbs stewing beef, trimmed and cubed
2 1/2 cups peeled, seeded butternut squash
3 medium shallots, coarsely chopped
1 red pepper, seeded and coarsely chopped
2 cloves garlic, minced
1 pkg. onion soup mix

1 8 oz can tomato sauce

2 cups water

2 tbs worcestershire sauce

1 tsp dry mustard

1/2 tsp fresh ground pepper

1/8 tsp allspice

2 tbs cold water

4 tsp cornstarch

3 cups frozen french-style green beans

Place all but the last three ingredients in a slowcooker. Cook on high for 4 hours (or on slow for 8-10 hours). In a small bowl, combine the cold water and the cornstarch. Stir in some of the hot liquid. Stir mix into slow cooker. Add the green beans, cover and cook for 15 more minutes, until thickened. Season with salt and pepper if desired.

Almond-Zucchini Cake

3 large eggs
1 1/2 cups packed light brown sugar
1/2 cup canola oil
1 1/2 tsp almond extract

2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2 1/2 cups peeled, grated zucchini (courgettes)

3/4 cup ground almonds.

Glaze
1 cup icing (confectioner's) sugar
2 tbs water
1 tsp almond extract

In mixer, beat eggs until frothy. Add brown sugar, 1/2 cup at a time, and continue mixing until thick and smooth. Add oil and almond extract and continue beating for 1 min.

Combine dry ingredients (next 4 in list) in a separate bowl. Add alternately, in three parts, with grated zucchini to egg mixture. Beat well. Stir in ground almonds. Turn into well-greased and floured bundt pan. Bake at 350 F. for 1 hour 5 minutes, or until toothpick inserted in middle comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack. While still warm, drizzle glaze over cake, letting it run down the sides. Enjoy - and don't mention the zucchini to your kids - they'll never know they're eating a vegetable.

Roasted yellow tomato and pepper soup

By accidental fortune, we have an amazing crop of yellow tomatoes this year. We've enjoyed a surfeit of tomato sandwiches, toasted or otherwise, and have had sides of sliced tomatoes with just about every meal for several weeks now. I've experimented with yellow tomato pasta sauce (may post that recipe one day), and today, as I've got a hankering for soup, I've created "Roasted yellow tomato and pepper soup". It provides some sunny warmth to a not-so-warm fall day.

Roasted Yellow Tomato and Pepper Soup

2+ tbs olive oil

8-10 med. sized yellow tomatoes

1 yellow pepper

1-2 green onions, chopped and reserving 1 tbs for garnish

3 med. sized shallots

1 tsp paprika

1 bay leaf

1 tbs maple syrup

1 cup chicken broth

Salt and ground pepper, to taste

Preheat oven to 400 F. Line baking sheet with foil and spray foil lightly with olive oil. Halve and seed tomatoes (I find it easier to remove the small stem core at this time too). Place tomatoes cut side down on foil. On a separate, foil-lined and sprayed sheet, place seeded and sliced strips of yellow pepper, insides facing up. Spray both the tomatoes and the peppers liberally with olive oil. Place in pre-heated oven for about 40 minutes, turning pans around half way through. Meanwhile, peel and coarsely chop shallots. In large saucepan, saute shallots in 2 tbs olive oil for about 3 minutes. Add paprika and continue cooking for 1 more minute. Remove from heat.

  

Once tomatoes and peppers are roasted (skins should be slightly blackened), remove from oven. Immediately cover the tomatoes with saran wrap (clingfilm) and let the steam continue to loosen the skins (takes about 10 minutes). Add the peppers to the sauce pan. Remove and discard skins from tomatoes. Add remaining pulp and liquid to sauce pan, along with bay leaf, chopped green onion, chicken broth, and maple syrup. Bring to low boil and let simmer 20 min. Remove bay leaf. Use stickblender to puree. Season with salt and pepper. Serve garnished with a dollop of heavy cream and a sprinkling of reserved green onion.

Weeze Cake

It's Miss C's birthday today and, as is tradition, I made a cheesecake (now named the Weeze cake in her honour). This year's version is strawberry.

Strawberry Shake Cheesecake

2 250-g bricks of cream cheese, softened.
1 envelope gelatin
1 c whipping cream
1 cup sugar plus 2 tbs
2/3 cup brown sugar, packed and divided
2 cups graham wafer crumbs
1/2 cup butter, melted
1 1/2 cups fresh strawberries, chopped
1 tsp almond extract
1 tsp vanilla extract

In small pot, sprinkle gelatin powder over 1/2 cup cold water. Place pot over low heat and leave until gelatin dissolves. Remove from heat.

In microwave-safe bowl, melt the 1/2 cup butter. Stir in 1/3 cup packed of brown sugar and 2 c. graham crumbs. Mix well and then press into bottom of greased springform pan. Bake at 350 F for 10 min. Remove pan and cool on rack.

Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, and remaining brown sugar. In separate bowl, combine chopped berries and 2 tbs sugar and mash. Add strawberries, vanilla, almond extract, and gelatin  to cheese mixture and stir well. In yet another bowl, whip the cream. Fold the cream into the cheese/berry mixture. Pour into pan over crust. Refrigerate for 3-4 hours before serving. Can drizzle chocolate or caramel sauce over before serving.