The Butcher's Girlfriend

But wait, he's a butcher, no?

2011-11-09T17:08:00.000-08:00

I know, I know...years later she reappears!
Well, I have some pretty delicious stuff to discuss today, so it may be worth it.

The butcher and I have been trying to make fish. We have made seared tuna, which was amazing! We make shrimps and scallops all the time - because that is the fish that he was OK with at the beginning. The other fish, I was told, was out of the running at the time because (and I could not make this up if I tried) it was "too fishy"...

But- it's gotten better! One of my all-time favorite brunch foods is bagels and lox - is there anything better?

I have recently found that I love any fish when it's smoked, not just salmon!

We made this salad a while back with some smoked trout that we found at the Jean Talon market, it was as fresh as it gets!

Excited, we went home to make an AMAZING salad that you should all try! I promise, even if you're iffy on fish this salad will be a hit!

What you will need:

2 smoked trout filets
1 bag of fresh mesclun greens
2 medium tomatoes
1/2 cup of fresh Feta
1 english cucumber
Lemon juice (fresh or other)
Capers

Prepare the salad as usual.
Add the crumbled smoked trout
Cube the feta and add
Squeeze fresh lemon juice on the whole bowl until everything is lightly covered
Mix the salad
Add the capers (to taste)
Add cracked black pepper

You will notice I did not add salt nor vinegar, the fish and feta are quite salty and you will not need the extra kick of flavour.
The lemon juice and pepper adds balance.
I would say you could try an arugula with this, the peppery leaves will balance nicely with the saltier tones.

Now...grab a fork and enjoy! Delicious!!

Spring Salad

2011-04-11T09:37:00.000-07:00

Alright, so it's happened. I have had to call it quits with meat for a while. Luckily, the butcher is super supportive and on board...what a catch he is!
(ha! inadvertant pun!)

In any case, here is the latest in our meat-free adventure!

Spring Salad with udon noodles

2 packs of udon noodles (delicious and lower in carbs)
A dozen shrimp (shells removed and cleaned)
A bushel of asparagus
1 1/2 cups of snow peas
1/4 cucumber, julienned
Salt
Pepper
Shallot paste (you can use real if you don't have)
Chili paste (any hot sauce you have will work)
Rice Wine Vinegar
1/4 tbsp of brown sugar

(I used the same pot of boiling water for the noodles & the veggies)
Blanche both the asparagus & snow peas
Let them stay cool in the fridge while you cook the noodles & the shrimp
Place the noodles in the boiling water, let sit for 4 minutes while stirring to prevent from sticking.
Once the noodles are done, drain them in cold water and let them rest in the fridge with the veggies.
In a small sauce pan, heat the shallot & chili pastes
Add the shrimp and cook until done (pink with upturned edges)

Dressing:
With the shrimp & paste remnants mix them into a bowl with about 1/4cup rice wine vinegar.
Add salt & pepper to taste.
If too tart, which I found it to be, add 1/4tbsp brown sugar to the dressing.

Once the dressing is done, mix all of the ingredients in a bowl and top with the julienned cucumber.

So fresh and tasty! A perfect spring salad!

A feast!

2011-02-22T18:42:00.000-08:00

Hello my lovelies!
It has been a very long time since I posted anything, and I really do apologize.
I would love to tell you that the butcher and I have been travelling the world, and there simply hasn't been any time, but that is not the case.
In fact, we've been apart in 2011 more than we've been together. I have been travelling (only within Canada, sigh...).
And that, I can tell you, is not a source of much joy! However, it does mean that when I am home we indulge perhaps a little more than we should...
One of these instances would be when we invited a couple of friends over, and we had wine, they brought wine...in short, it was a night to remember (albeit somewhat hazily...).

In any case, we started the night with just some nibbles on the table for everyone to pick at...

Some of the butcher's favorites were in the mix:

A nice salami, some locally-made sausage - one brined in dark beer, the other with blue cheese in it.

Mozzarella di Buffala with a good olive oil and an aged balsamic.

And of course...

Prosciutto di Parma

Oh, there was more! Much more but, I will save the rest for another post. I think for now you're all as full as we were after just this portion of the feast!

Coming up, the best chicken wings you'll ever eat and a dessert pizza- yes, it's a dessert and it is DEEEElicious.

French Onion Soup

2010-11-22T16:55:00.000-08:00

I am right now in the beautiful city of Halifax...not quite sure what to do with myself.
I found some pictures of food left on my camera, so I decided to blog a little...why not?!
Speaking of food blogs though...after my Canadian stuffing success Americans are all about stuffing recipes. I usually ignore them (since mine is so awesome- lol!) but this was too cool...stuffing meatballs! How cool is this?!

In any case, this post is about French Onion Soup...

My mom used to make this crazy version. I remember it vaguely, so I hunted around on the interwebs and came up with this hybrid version.

What you will need:

2 large white onions - chopped
2 large cloves of garlic - sliced
1/2 stick of butter
Oregano
Thyme
Garlic Powder
3 cups Chicken Stock
1 cup white wine (and a glass for you!)
Sliced whole grain bread
Gruyere Cheese - shredded

Once all the onions are chopped, melt the butter
Add the onions
Keep the heat on medium low
Once they start sweating, add the garlic

Let it all sweat down to a big onion-y, delicious mess
Add the chicken stock
Add the spices
Let it all mix together
Add the wine
Let it all simmer together until the whole house smells like...heaven.
When ready to serve, pre-heat the oven to broil
Add a layer of gruyere
Add a piece of toasted bread
Add more gruyere
Heat in an oven-proof bowl until golden and bubbling

In gratitude...

2010-11-02T16:37:00.000-07:00

Thanksgiving is a time to reflect and think about the year that has gone by...or, well, it's just a time to gorge and get a three day weekend.
I would love to say that it is more the former than the latter, but at the end of the day, it's a lot more of the latter...

One thing I can say about Thanksgiving is that I love the food that goes with this fabulous holiday!

I love cooking a whole turkey, I love making stuffing, I love all of it!
I will admit, I have lofty future goals of making fresh rolls and cranberry sauce one day, but for now, we have to stick to the basics.

Here are some shots from this Thanksgiving...

Firstly, I am going to share my family's stuffing recipe. OK, so that I don't get the call from my mom telling me that she gets no credit! (Thanks for the crouton recipe mom!).

What you'll need:
2 large white onions
4-5 stalks of celery (chopped)
4-5 carrots (chopped)
1 pound of sausage meat
1 box of stuffing mix (we have always used this kind - delicious)
1/4 stick of butter
1 egg
Salt
Pepper
Various herbs (garlic powder, oregano, thyme...the classics)

In a large pot, melt the butter.
Chop the onions (don't worry if they are not perfectly symmetric) and add them to the pot under low to medium heat.
Let them sweat out until they become translucent

Add some spices
Do not let them brown
Add the sausage meat
Let it cook with the onions
As the meat cooks down and the natiral liquid is forming, add the carrots & the celery
Let it all cook down together under low to medium heat
Once you see that the meat is cooked (don't worry if it is not perfect, you will be stuffing the turkey later and cooking it more)take it off the heat

Let it all cool down
Once it is cool, add the stuffing mix
Add spices again
Start mixing everything together
You will need it to stick together so at this point, add the egg.

Let it sit while you prepare the turkey.

Now, you can prepare a traditional turkey (full bird) and clean it, stuff it, rub it down with margarine and then stuff it.
Use a piece of bread to cap the cavity (both ends)- this is an old trick that my grandfather taught my dad and my dad taught me...
Lay strips of bacon on top and let the it cook with the bird, the fat will keep the skin moist and browned...
The secret to a great turkey my friends, is very simple, baste, baste, baste...
Every 15 minutes if you can.

This year, the butcher deboned a turkey breast, stuffed it at the shop and layed strips of pancetta on top. He then tied it all with twine to make the most beautiful non full bird turkey I have ever seen...

I really am a lucky girl!

Ceasar Salad

2010-09-16T17:33:00.000-07:00

Alright, so I have been MIA. But, it's cold outside, I feel like cooking and blogging! Does this mean we haven't cooked at all? Hell no!
But now, it's ON!

I love making salads, I love eating salads, and I love delicious salads. This ceasar (cesar?) salad is a guaranteed crowd pleaser!

Let's talk firstly about the croutons. They are not just a little necessary, they MAKE the salad.

What you will need:

2 tbsps of butter
1/4 cup of olive oil
4-5 garlic cloves (chopped)
Garlic powder or salt.
Half a baguette, cubed.

In a pot, melt the butter. As it starts melting, add about 2 tbsps of olive oil. Add the garlic. Once it is brown, add the bread. Put the lid on the top and shake the bread around to coat each piece. If you see that the bread is not fully coated, add the remaining olive oil and about 6 shakes of garlic powder/salt. Then, shake again. Let the bread warm over medium heat, once it is lightly toasted on the oustide it is done. You will have crunchy, garlicky croutons with a soft, tender inside!

As for the salad:

What you will need:

Romaine Salad (choose the amount based on how many people will be having the salad)
Bacon
4 tbsps Olive Oil
6 tbsps White wine vinegar
2 tbsps Dijon mustard
Salt
Pepper
Worschesterchire (seriously? How in God's name do you spell that?!)
Garlic powder

Clean and chop the salad
Cook the bacon until medium-crisp (you will, once it's cooled, chop it up)

Mix the olive oil, white wine vinegar, dijon, S&P, a couple of dashes of worsterchesterchirechester, and the garlic. (Clearly, depending on the number of people, you can adjust the dressing amount).

Place it all in a big bowl and toss!
For a little oomph! add some parmesan cheese to the final mix!

I can't believe it's not pork...

2010-08-01T16:03:00.000-07:00

Ok- so the sad truth is that I cannot eat as much meat as I have been eating. I just get sick from it all. So, when there is a vegetarian option I will grab it!

We go to our favorite neighborhood place called the Pick-Up and we FEAST! One of their best things is their pulled pork, in fact, that is what made me try my hand at it (scroll down to see how that turned out). They have not only a great pulled pork, but an amazing vegetarian option! On top of it, they have these amazing sweet taters...mmm, heaven.

We just got back from vacation, so I don't have much to share, but we had a killer dinner the week before we left...more on that to come!

PIZZA!

2010-06-17T15:11:00.001-07:00

Hi everyone!

OK, I am so excited! One of my favorite foods in the world is pizza- hands down. And, thanks to a very generous gift of a Kitchen Aid stand mixer (from T's mom) my dream to make it at home has come true!

Firstly, I must start with the dough. We made a dough before this one and it was OK, but just OK...

This one? Mamma Mia...

I adapted a little from the Gourmet Today (best book -fyi!):

What you will need:

1 1/4 ounce packet of active dry yeast
1 3/4 cups of all-purpose flour (unbleached)
3/4 cups of warm water
1 1/2 tsps salt
1 1/2 tsps olive oil (come on! use the good stuff!)

Stir the yeast and 1 tbsp of flour into 1/4 of warm water
Let it stand for about 5 minutes (it says until creamy, but water with flour in it IS creamy already, so I waited until the yeast seemed to be expanding)
If it does not look like the yeast is reacting, try again with another packet.

Stir 1 1/4 cups of flour and the salt in a bowl
Add the yeast & the oil
Stir until smooth
Add the remaining flour
Now, you can use the mixer or just knead by hand until the dough is pulling aside from the bowl...I stirred about 6-8 minutes at medium on the stand mixer
It needs to be smooth, soft and elastic-y
Form a ball, and sit it on a floured surface and dust it with more flour
Cover it first with loose saran wrap, then with a towel
Let it sit about an hour and a half until it doubles in size.

So, I did all this and then, after about 5 hours, we decided to have it the next day. So we refrigerated it for a day. The next day we took it out about 1 hour before we cooked and it rose again slightly.

The book has this 'steering wheel' method of getting the dough ready, I say nevermind to that!

I opened it up and you would any dough, with light kneading to not lose the air, and then, since I needed it to expand more (the dough can be a little tight)I LIGHTLY ran a rolling pin over it to get the size that I wanted.

I did not create a crust, I made a flat rectangular pizza.

I will tell you what I did, but from here it is carte blanche my friends- add whatever toppings you love!

I drizzled olive oil on it and added some tomato sauce we already had (more on that later). Then, I pan roasted some garlic, added some spinach (I let it steam down and reduce in the pan) and covered everything with mozzarella.

Seriously? I never thought I could make pizza this good!

YUM!!!

Mmmm...potatoes

2010-05-24T16:26:00.000-07:00

I love potatoes, I don't know if it's because I am Irish or simply because they're delicious but, I don't care. I love them.
T and I were making a frittata the other day, making sure that we used up all our veggies that were on the edge, and I saw these lonely potatoes in the fridge and decided to cook them up.

What you'll need:

2 large potatoes
Garlic powder
Salt
Pepper
Olive Oil

Set the oven to 375

Boil a pot of water
Add the potatoes until al dente (right before fork tender)
Let them cool a little
Dice them up
Add salt, pepper, garlic powder and olive oil to them
Lay them out on a baking sheet
Put them in the oven for about 25 minutes or until crispy

Mmmm...

Spring Frittata

2010-05-16T17:10:00.000-07:00

I am multi posting today for a couple of reasons:

1- Game one of the Philly-Habs season is on and it's making me nervous, so I am distracting myself!
2- I have guilt from missing so much time from the blog

But, we've been cooking! And I have been taking pictures!
I have started a new job, and as everyone knows, that is a tough time and an exhausting one. I spend my day at a computer and when I get home, I just want to crash. But no more! Not only am I going to be smarter about my eating (summer dresses are a little tight), I am going to blog more since I really love it.

We decided the other week that we were not going to buy any food until we had emptied out the fridge as much as possible.

Insert everyone's frittata recipe here...

So, um, here's mine!

Spring Frittata

What you'll need:

4 eggs
Spinach (2 cups)
Asparagus (as much as you have!)
3 Tomatoes
Thinly sliced pancetta (you can use bacon, lardons, Canadian bacon, ham slices...anything you want!)
Grated parmesan

Preheat the oven to 350 (f)
In a large pan, preferrably with high sides, cook up the pancetta
As it starts to crisp on the side, add the asparagus
Wait a few minutes for it get bright green
Add the spinach
Once it has wilted down add the tomatoes (cubed)
Let everything simmer for about 2 minutes
Add the eggs
Salt & Pepper
There is no need to wisk everything up, just make sure all the veggies are covered
Wait until the sides are brown and come away from the sides
Top the frittata with grated parmesan
Put it in the oven and let it cook until the cheese is lightly browned

Chicken Wings

2010-05-16T16:45:00.000-07:00

Alright, first of all, I apologize for having been gone so long!

Secondly, I need to make this post as a matter of principle.

Yesterday, T brought home some chicken wings. And, I have to tell you, I looooove chicken wings. As we were discussing how to cook them, I suggested we try a crust and do a baked "fried" chicken. That was met with what I will call "disdain". I mean, a roll of the eyes and a "pfff"...

So, I said, "OK, I will make only a couple my way and we'll cook the rest on the grill". As he hopped into the shower, I got to work. I started with some Miss Vickie's crinkle cut plain chips. I put about four handfuls in a large ziplock bag, added 1/4 cup celery salt, 1/4 barbeque spice and 2 tablespoons of dried garlic. I shut the bag and the ran a rolling pin over it.

I decided that in order to have the fried chicken effect that I wanted,I filled a small bowl with flour, another one with an egg (2), milk (1/2 cup) and 2 tablespoons of BBQ sauce. I dipped the wing in the flour, then the egg wash, and then into the chip crust.

I had preheated the oven to 425 and let the bake for 30 minutes.

Out came these crispy, juicy, crunchy tender wings...

Mmm... they were so good!

And, I am posting this today, in order to PROOVE that this idea is my own!

T said he was not going to give me my props in the shop as he told everyone about this recipe. Well, HA! this was all MINE!!

(ps- I know I am not the first to think of this in the world of cooking, but in my household, it was my stroke of genius!)

Spelt Pasta with peas & proscuitto

2010-03-23T18:47:00.001-07:00

Ok...there are olives there too, but it wasn't as catchy in the title.

I am on a healhier kick these days, and T's input on this is for me to use proscuitto instead of bacon. I don't disagree with his choices, I am simply pretty certain they're not healthier options.

This meal was simple and delicious. We kept it super basic, so if you'd like to kick some heat in there I would simply add chili flakes or some hot sauce before adding the cheese.

We have been trying to eat healthier, hence the spelt pasta (or Farro in Italian shops). It was delicious and quite lighter on the stomach than regular white pasta.

What you'll need:

1 package of spelt pasta (for this recipe we only cooked half of the package and had leftovers)
1/4 pound of cubed proscuitto
1 can of sweet peas (I used an organic brand, you can obviously use fresh peas- about 1 and a half cups)
1/4 cup of black olives
1/2 cup of grated parmesan cheese

Boil salted water
Add the pasta
While it cooks place the procuitto in a pan and start frying it on medium heat
Once it's a little brown on the edges add the olives
As they cook up, drain the peas and add them to the pan
(save the juice! If you've blanched fresh peas, save the juice!)
As everything cooks up nicely in the pan, check in on the pasta
Once it's cooked to your liking, strain in and dump it back in the pot
Add the mixture from the pan
Deglaze the pan with about a half a ladle full of the pea juice
Add it to the pasta
Add almost all of the cheese (you'll want to have some for each plate)
Pepper to taste (you will not need salt given the ingredients mixed in)
Stir & Serve

See? Simple, delicious and (sort of) healthy!

Shrimp & Rice

2010-03-20T11:30:00.000-07:00

In a fit of stubborness, I have tried to get the butcher to go meatless for two nights for every week of Lent. Now, this may sound mean, but it's only a night, not the day. He works at a butcher shop! He can eat meat all day and then come home to salad, no? Sadly, that's easier said than done.

We have at our avail one of the best fresh produce markets in Montreal, Jean Talon market, a 2 minute walk from our place. As with all markets, you will find amazing produce that was freshly picked that day, and grown by local farmers in the region. Not only is it delicious, but it's so nice to know you're supporting local farmers while you shop!

In any case, one successful attempt was my shrimp and rice dish.
Super simple, delicious and...meatless!

What you'll need:

1 package of frozen shrimp (or you can buy them fresh in the quantity you require)
11/2 cups of rice
1 cup frozen spinach
2 tomatoes
1/2 red onion
Olive Oil
White wine vinegar
Salt
Pepper

Thaw the shrimp
Place a pot on the stove to boil the water for the rice (I am not going to tell you how to cook rice, I am sure you can do that on your own)

Coat a frying pan with olive oil
Once smoking, add the onion
When you see it's getting translucent, add the spinach
Add salt & pepper to taste (if you want a little more bite, you can add garlic, or paprika)
As the spinach wilts and shrinks, add the shrimp
Once they're pink and they have a bit of "bounce" to the touch, they're ready
Turn off the heat and add in the diced tomatoes
Spoon onto the rice, or, like we do- put the rice in a large bowl and toss in the shrimps so that all the sauce from the pan gets in there and coats the rice...

Delcious!

Pulled Pork Sandwiches

2010-03-02T17:00:00.000-08:00

Alright, so we've been cooking up a storm! But, between getting a new job (yay!) that means I get up way earlier (boo) and travel farther (boo) I have been WIPED when I get home. And, my blogging has suffered! But, have no fear my friends, I have been snapping pics at every meal and have lots to share.

This recipe is by far my favorite thing I have made in a long time...it is de.li.ci.OUS. T and I have been going to this little hole in the wall called Depanneur Le Pick-Up about two blocks from our place. And they have the most amazing cheeseburgers, pulled pork sandwiches, breakfasts, you name it- it's yummy!

We have been having a bit of an obsessive time with the pulled pork though, so we finally decided that between his immediate contact with killer cuts of meat and my ability to google any recipe I want, we should make our own. So, last Saturday night we started preparing the feast that we shared on Sunday afternoon.

You guys, I am not kidding, this recipe is incredible. I have adapted from this recipe, provided by Dave Liebeman originally.

Pulled Pork Sandwiches

Rub:
2 tablespoons salt
About 40 grinds black pepper
4 tablespoons chili powder
4 tablespoons garlic powder
4 tablespoons paprika

We used two Nomu rubs the peri peri and cajun ones.

But, you can really improvise here, go with stuff that you like. If you like less spice, add dried rosemary, oregano, any dried spices really...but I say go for heat, it dissipates with all the cooking.

Meat:
18 ounces (one and a half bottles) of good beer - we used St Ambroise (and drank the remaining half)
4 cloves garlic, chopped
1 5-pound pork butt

Now, you can make your own BBQ suace, there are tons of great recipes. What I did what simmer down the juices left from the braising, I added 3/4 a cup of brown sugar and about a cup of this BBQ sauce (Chicken & Rib). I know, I know, the whole thing isn't from scratch, but this sauce is goooooood and can be used later!

Directions:
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight. We went for overnight and man, was it worth it!

Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.

This is the meat after the 45 minutes:

And, after the 21/2 hours:

Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. From there, you can make your own BBQ sauce concoction, or do as I did:

Add 3/4 cup of brown sugar
Add 1 cup of this BBQ sauce

Let it simmer until it thinkens...about 15 minutes.

While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed. Do everything you can to let it set a little...but, I am telling you now, that won't be easy!

Now, once the meat is setting, prepare the rest. We took large Portugese buns and cut them in half, from there I made this simple mayo/bbq sauce (2 tbsps mayo, 2 tbsp BBQ sauce and 1 tsp of Chipotle). I sliced pickles. And we added some fresh, pre-made coleslaw.

We heated up the meat a little in a pan (no oil) before making the sandwich. So worth it, since from there I "deglazed" the pan with the pickle juice and drizzled it on the meat once it was on the bun. Top it with coleslaw, pickles, and DEVOUR.

Chicken Sausage Salad

2010-02-06T10:03:00.001-08:00

When I am too tired to even think straight, my default food is salad. One can only imagine how well this concept went over with the butcher!
But, little did he know that I use the salad as a catch-all, kind of a "meal in a bowl".
In any case, last night was one of those nights. I recently quit my job and am in the process of finishing up my last two weeks. So, work is even more hectic, since I have to finish everything and train someone in what I do. That said, I really did not feel like cooking last night. But, we were hungry.

So, enter the chicken sausage salad!

We have tons of sausage in the freezer (there's a joke there, but I am ignoring it!). And I wanted to make something with the portebellos since I didn't want them to go bad, I made portebellos with goat cheese - now with pictures! (I only made four this time since it was jsut T and I- the other two went into the salad).

So, without further ado, here's what you'll need for the salad:

1 red bell pepper - diced
1 green pepper - diced
1/2 sweet onion - diced
2 garlic cloves
2 potebello mushrooms - sliced
4-6 small chicken sausages
Olive oil
Balsamic vinegar
Salt & Pepper

In a pan with olive oil, add the onions and the garlic. Let them brown.
Once they've browned lightly, add the mushrooms.
As they shrink down, add the sausages.
Do not peirce them (the butcher taught me this) as it will let the juices drain.
Instead, turn them regularly, until they're done- about 10-12 minutes.
Once they're ready, remove them from the pan and let them sit.
While they cool, add the onions, the garlic and the mushrooms to your salad bowl.
Drizzle olive oil on them.
Add about 1/4 cup of balsamic vinegar.
Cut the sausages into about 3/4 inch peices
Add to the salad bowl
Add the peppers
S&P

Toss & Serve.

Ta da! Dinner in about 20 minutes...LOVE IT!
The best part? The butcher was so happy, he ate it all up!

Food Snobbery

2010-01-26T13:03:00.001-08:00

I have been trying to find my bearings in this crazy foodie world, and I have to tell you- it's scary!
There are all of these rules, and everyone seems welcoming but I fear that a snobbery lurks close beneath the surface.
I wanted to share stories, recipes, and have fun with other people who love food!
I don't want my pictures to be rejected because they don't look like they came out of a photo shoot for Bon Appetit! I took them in my kitchen! And I had a hungry butcher standing next to me asking me if it's time to eat yet! I can't make an extra one to photograph!
Alright, I am just ranting now, but I find this foodie, blogging world a little intimidating.
I know I am a great cook, and that I have something valuable to share, hopefully I will find the best way to do it!
OK, I feel better now.
*breathing*

Chocolate Chip Goodness

2010-01-25T13:24:00.000-08:00

I have been baking for as long as I can remember. My nana was a great baker, and we'd always concoct something together. I loved the feeling of making a treat, not just a meal, but a real surprise for everyone... That feeling is still strong today.

I went up north a couple of weeks ago, and decided that chocolate chip cookies were very necessary for this weekend. I have been perfecting this recipe for years, I think I finally have it down!

What you'll need:

Firstly, heat the oven to 375 degrees.

3/4 cup butter (melted)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon (or a capful) of vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 package milk chocolate chips

Blend the butter and the sugars until everything runs smoothly
Beat in the eggs and vanilla slowly (make sure the butter isn't too hot)
Blend all the dry ingredients together
Add it (while stirring)to the wet mix
Add the chocolate chips
Mix it all up

Use your hands to make balls a little smaller than a ping pong ball
Place them on a cookie sheet
Once the sheet is full, put it in the oven and cook for about 8-10 mins
Don't cook them until the top is golden brown, remove them from the oven when you see a little gold on the edges of the cookie.

The baking powder makes them rise a little more, which helps keep them moist.
Another trick is, before they get completely cool, place them in a tupperware container and shut it.
My routine is:
Remove from oven
Place cookies on a plate
Put more dough on the cookie sheet
Insert it in oven
Place cooling cookies in tupperware
Shut closed

This keeps them fresh and chewy way longer.

2010-01-05T14:17:00.000-08:00

I am a lucky girl...the butcher loves sushi!

So, this New Year's, instead of the big party, the noise, the hats...we went to our favorite sushi restaurant and had our favorite sushis!

Felice Anno Nuovo!

Beautiful Dumplings, stuffed with vegetables

Incredible red rice sushi with lobster, in a delicious avocado and broccoli sauce

This is the sentimental JMDTT (je m'ennui de toi toujours- I miss you always)- a rich combo of tuna, avocado, tempura in a spicy cajun-inspired sauce

A delicate dessert (A Geisha's delight), made of fresh melon dipped in melted chocolate, left to harden on the ice. An exercise in patience is needed to wait to eat them!

I'm baaack!

2009-12-30T14:29:00.000-08:00

I got a camera for Christmas! Finally!

We've been cooking up a storm since my last post and I have some low-quality pictures of our food that I may or may not post. But for now, I have a new and easy recipe that T brought home last night. The debate here is what to call it, T is of the opinion that we should call it "Italian Nachos" but I think it makes no sense. My version of Italian Nachos would be, crostini, bruschetta, string mozzarella, baked under hi-broil for a couple of minutes and that's it. This dish, however, is pasta. It just doesn't seem "nacho-y" to me...

In any case, I will let you guys be the judge.

Italian "Nachos"

2 cups of spelt pasta
1 cup of cubed, cured proscuitto (or pancetta)
1/4 cup rapini (from a jar- soaked in olive oil)
1/4 cup mushrooms (we used the jarred ones in olive oil)
1/2 cup of pitted black olives
2tbsps capers
2tbsps of red pepper spice paste
1/2 a cup chopped fresh mozzarella

Boil a pot of water, and then add the pasta, let simmer until tender
In a semi-deep pan, cook up the proscuitto, rapini, mushrooms, olives, capers and spice paste.
If it looks like you need more liquid in there to prevent burning, use spoonfuls of the water from the pasta.
Once the pasta is ready, strain it and add it to the pan
Stir everything up together
Add the chopped mozzarella, stir it up in the mix and let it melt.

And, then, you're good to go!
This dish is salty so, you don't need to add parmesan to it.

Things we love...

2009-11-26T12:51:00.000-08:00

My camera unceremoniously died on us this weekend, so I am picture-less and I think that a recipe without a picture is horrific. So, in lieu of a post, I have decided to in the interim, post some things that we love.
Clearly, as bourgeoning foodies, we love the Food Network and all things food. Anthony Bourdain is right at the top of that list...
Even though we're Canadian, Christmas is around the corner, this Turkey clip will most certainly entertain!
What I would do to go to ONE of the places he's been and, clearly, experience food with him...awesome.

I cannot tell a lie

2009-11-19T07:59:00.000-08:00

...ok, maybe I can, but not about this!

We don't always cook, GASP!

I know, disappointing but true, sometimes we eat leftovers, or we order in some sinfully greasy grub and veg on the couch. I must admit that before I started dating T, I would eat crackers some nights. That's all, just crackers. Cooking for one is just not fun, all the mess and no one to share the creation with!

Anyways, I wanted to get this out of the way early on in our blogger/reader relationship. And, since I do love the places we order from, I will give Montreal foodies a head's up about some great places in the city that we love to go to.

One of our current passions is Vietnamese food, we love it. I have always been a fan, it's tasty, not too sinful and quite friendly on the budget! One of my favorite places is Pho Bac on St-Laurent (amongst 15 other "Pho" places on the same block). But, a great place that is closer to home is Huong Que on St Laurent (but further north, between Jean-Talon and Mozart). My favorite dish is Bun with lemongrass beef and noodles. It's amazingly fresh, there is mint and fresh cilantro in it which makes your mouth water at the thought of it. The beef is always hot off the skillet, and the noodles get coated with the lemongrass marinade on the meat. And on the side is a salad which adds this kick of cold, sweet, refreshing flavour to the whole dish.

If ever you're in the neighborhood, or looking for a night out, try this place- it's incredible!

Chicken Cordon Bleu...sort of, but not really.

2009-11-16T07:16:00.000-08:00

Since T gets all these amazing ingredients at his work, we often find ourselves with a fridge full of bits and peices by the end of the week. Last night, we had a pretty simple mix of ingredients which I would normally have thrown into a salad and called it a day. But now, I am dating a man who loves to barbeque- so why keep him from what he loves?

We made a chicken breast stuffed with stilton and wrapped in prosciutto, and it was unbearably delicious and easy to make. It was our own take (ok, more of a far deviation) on a traditional chicken cordon bleu, which I have only had once but I still remember it to this day. I was about 16 or 17, in the back yard of my house on Wood Avenue, and I was in love. Traditionally, a chicken cordon bleu is a chicken breast sliced open, with ham and gruyere stuffed in it and then shut either with a toothpick or twine. Then, it's breaded and baked until everything is warm and gooey inside. I have never made it nor anything like it since...until we concocted this last night.

Here we go, please keep in mind that this serves two- you will need to adjust accordingly.

Light BBQ (to get it ready to go)

You will need:
2 chicken breasts
1 cup of Stilton blue cheese (crumbled)
4 slices of prosciutto
4 tsps of fig jam

Butterfly open the chicken breasts (T removed the finger - the little filet that remains when you butterfly- and made us snacks, a very good idea if you're starving as you cook!).
On one side, spread 2tsps of fig jam.
On the other, spread 1/2 cup of Stilton and make sure it's securely on there (which involves a very technical move I call "shmooshing").
Close the breast shut.

Rub the following mixture on the breast (you can make any variation on this, but ultimately, you want something that will moisten not only the chicken but the prosciutto you're about to wrap around the breast).

4tbsps dijon mustard
21/2 tbsps red wine vinegar
Salt, pepper, 1/2 tbsp garlic, and 1 tbsp all-spice.
Whisk together.
Wrap a slice of prosciutto around each side of the chicken breast

Place on indirect heat on the BBQ, leave for 10 minutes and then flip
Let sit for 25-30 mins on indirect heat
The prosciutto will crispen, the cheese will start oozing out and the chicken will be good to go.
If it's still a little pink when you cut it open, place it on tin foil and back on the BBQ until done.

We served it with salad, since it's a pretty heavy meal to begin with, but it can be paired with almost anything! Have fun with it and with your ingredients! You never know what culinary masterpiece awaits you in your pantry!

Portobello Mushrooms & Goat Cheese

2009-11-04T11:38:00.000-08:00

In an effort to make a gluten-free meal, I had the pleasure to cook for one of my dearest friends. The butcher, who shall be referred to as T, grilled up the most amazing onglets (similar to hangar steak) which we had on the side. These were delicious, light and filling...and can be adapted in so many ways for future meals.

I don't have pics, but trust me- they're beautiful! I will try to have some next time! (EDIT- I made them again the other night, see above).

What you'll need:
8 Portobello mushrooms (medium sized)
Goat cheese (we used Caprini)
Olive Oil
Balsamic Vinegar
Salt
Pepper
Italian spice mix (thyme, rosemary, parsley, basil)
Garlic Powder

Preheat the oven at 350 (F).

In a bowl, mix the olive oil, balsamic, salt, pepper, and spices in a bowl. You'll notice that I didn't put measurements here, I will get better at this I promise! I do everything by eye, but from what I can deduce I used about 1/2 a cup of olive oil, 1/2 a cup of balsamic, 1tsp of salt, 1/2 tsp pepper, 2 tsps of garlic and 1 tsp of italian spice mix. Whisk it all together and taste, you want it to taste smooth, not too vinegar-y, and well-seasoned (no one spice outweighs the other- although most people will taste the garlic the most since it's so strong).

In a flat dish (think a lasagna platter), lay the mushrooms (cleaned and without stems) with the caps down. Spoon the dressing into the caps. Place into the oven for 8-10 mins or until they have shrunk enough.

Remove the dish and flip the mushrooms. From there, just drizzle balsamic on the top and in the bottom of the dish. Place back in the oven another 7 minutes and let brown.

While the mushrooms are browning, cut the goat cheese. You will know how much you need for each cap based on the size of the mushroom.

Remove the flat dish and you can either re-flip the mushrooms or lay them on a flat baking sheet. Either way, you will need to drain the juice from the dish back into your dressing bowl (as topping and/or salad dressing). Place the goat cheese on them. About 10 minutes before you're about to sit at the table, set the oven to High Broil and place the dish back in. In about 8 minutes, the cheese will be golden brown. Drizzle a little of the dressing on the cheese.

And, in 20 minutes an AMAZING meal! Savoury and healthy.

I placed these on a spinach salad with tomatoes and orange peppers with the leftover sauce as vinaigrette. You could serve them on cubed tomatoes as a light entree, or even on their own as a side.

Welcome!

2009-11-04T07:49:00.001-08:00

Thanks for checking out my new blog!
I am excited to start this project, and hopefully we can exchange recipes and ideas.
A little more about me (I just filled out that box in the upper left hand corner):
I am not a professional chef, but I am passionate about food and cooking.
It started with a love of baking, but has grown into a full-on passion for all things culinary.
I am, indeed, dating a butcher. He is amazing and I am deliriously happy.
He will, most likely, make guest appearances with some of his amazing recipes.
I want to know what you love and what you hate, an open exchange if possible!

I am excited about this project and can't wait to see what develops!