Smiles are the soul's kisses

Ming Tsai's Miso Shallot Vinaigrette

2010-08-14T20:13:00.000-07:00

I never fail to stop adoring this vinaigrette recipe ... it is wonderful on green salads, cucumber, and tofu.

MISO-SHALLOT VINAIGRETTE

Makes 2 1/4 cups

1/2 cup miso
1/2 cup shallots, (I slice the shallots and steam them in the microwave)
1/2 teaspoon togarashi or chile pepper
1/2 tablespoon sugar
Juice of 1 lemon
1/4 cup rice vinegar
1/2 teaspoon sesame oil
1 1/2 cups grapeseed or canola oil
Kosher salt and freshly ground black pepper, to taste
I add half a peeled apple and some fresh ginger too

Throw all ingredients in the blender and blend until smooth.
Yum!

Black Chickpea and Papaya Curry

2009-07-10T07:45:00.000-07:00

I am lucky enough to live in a city that has a wide variety of cuisine and markets to find hard to find products. One of my favourite foods is Indian - the combination of flavours, textures and colours is inspiring. There is a famous restaurant in the city called Vij's that serves phenomenal Indian food and next door is their café featuring many of the same recipes for a more affordable price. When I received the restaurant's cookbook as a gift, I started to try many of the recipes in the book. This is one of my favourites and one that has received rave reviews for dinner parties:

Eggplant and Papaya Curry with Black Chickpeas

notes from the book:

We combine roasted eggplant and papaya with black chickpea curry. Don’t buy fully ripened, soft papayas as they become difficult to handle and are too sweet. This dish won’t taste good without the black chickpea curry added to it. The black chickpea curry has many of its own spices, so we’ve used much less spicing in this eggplant-papaya curry.

If you have a grill or barbecue, you can reduce the roasting time by more than half. Just place each eggplant and papaya on a fully heated grill or barbecue. Allow the papaya to cook through for about 15 minutes and the eggplants for 20 to 25 minutes, while turning them regularly. Don’t worry if the skin of the eggplant or papaya has some burn marks on it. These marks will actually deliver a delicious roasted flavour.

2 medium eggplants (about 2 lb/900 g)
3 medium to large semi-ripe papayas (about 21/4 lb/1 kg)
1/2 cup (125 mL) canola oil
2 very large onions, diced into 11/2-inch pieces (about 11/2 lb/675 g)
3 large ripened tomatoes, diced into 11/2-inch pieces(1 lb/450 g)
11/2 tbsp (22.5 mL) ground cumin
1/2 tsp (2 mL) turmeric
1 tsp (5 mL) ground fenugreek seeds
1 large jalapeno pepper, chopped
11/2 tbsp (22.5 mL) salt
2 cups (500 mL) black chickpea curry
Black Chickpea Curry
1 cup (250 mL) dried black chickpeas
3 cups (750 mL) water for soaking
1/2 tsp (2 mL) salt
61/2 cups (1.625 L) water for boiling
1/2 cup (125 mL) ghee (clarified butter)
11/2 tbsp (7 mL) cumin seeds
1 lb (450 g) onions, chopped (2 medium)
2 tbsp (30 mL) finely chopped garlic
1 large juicy tomato, finely chopped
1 large jalapeno pepper, finely chopped
1 tbsp (15 mL) garam masala
1/2 tbsp (7.5 mL) mango powder
1 tsp (5 mL) turmeric
1 tsp (5 mL) ground fenugreek seeds
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) ground cayenne pepper
2 cups (500 mL) water
1/2 cup (125 mL) chopped cilantro
1 cup (250 mL) chopped cilantro
11/2 tsp (7 mL) dried mint leaves (optional)

Directions

Preheat the oven to 450 F (230 C). Wrap eggplants and papayas individually in aluminum foil. Place them on a baking tray. Since the papayas will cook faster, place them in the front so you can easily remove them from the oven. Bake papayas for 30 minutes, then remove from the oven and allow them to cool. Continue baking eggplants for 1 hour more or until they are very soft. The eggplants will become mushy and deflated. Remove eggplants from the oven and cool so you can unwrap the foil.
Using a paring knife or potato peeler, peel papayas and discard the skin. Cut papayas in half. With a spoon, scoop out seeds and discard. Purée papaya flesh in a processor or finely mash papayas with your hands.
Using a paring knife, peel skins off eggplant. Using a spoon, scrape off any eggplant stuck to the skins. Discard the skins. Coarsely chop eggplant into a mixing bowl, then using your hands, roughly mash the eggplants. They will have nowhere near the smooth consistency of mashed potatoes. Instead, there will be some chunks. (You can also place the whole eggplants on a large cutting board and dice them into 1/4- to 1/2-inch (0.6 to 1.2 cm) pieces.)
Add the papaya purée to the eggplants and mix well. Set aside.
Heat oil in a large heavy frying pan on medium-high heat for 1 minute.
Add onions and sauté until brown, about 15 minutes. Reduce the heat to medium and stir in tomatoes. Add cumin, turmeric, fenugreek, jalapeno pepper and salt. Cook for 10 minutes. Pour the eggplant and papaya mixture into the masala and stir well. Combine the eggplant and papaya curry with the black chickpea curry and heat on medium for 5 to 10 minutes or until the mixture is gently boiling. Stir in chopped cilantro just as you turn off the heat.
To serve: Present this curry on six plates with chapatis or lentil chapatis. Sprinkle dried mint on top of the curry on each plate.
Black Chickpea Curry
For the chickpeas: Wash and drain black chickpeas. Place chickpeas and the water in a bowl and soak overnight, or for at least 6 hours. Note that black chickpeas don’t expand in size the way other beans do after soaking.
Drain chickpeas. Place chickpeas in a large pot with salt and the 61/2 cups (1.625 L) of water. Bring to a boil on high heat, then reduce the heat to low, cover the pan and simmer for 1 hour or until chickpeas are cooked through. The outer skin of black chickpeas is thicker than the skin of regular yellow chickpeas, so taste one or mash one between your fingers to be sure they are fully cooked. Do not drain.
For the masala: In a separate large pot, heat ghee on medium-high for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Add onions and sauté for 8 minutes, stirring regularly, until golden brown. Add garlic and sauté for 2 to 3 minutes. Stir in tomatoes, then add jalapeno pepper, garam masala, mango powder, turmeric, fenugreek, salt and cayenne. Reduce the heat to medium and cook the masala for 5 to 8 minutes, until ghee glistens on top. Stir in water.
Add boiled chickpeas and their water to the masala. Bring to a boil on medium-high heat, then cover, reduce the heat to low and simmer for 10 to 15 minutes (this ensures that the spicing has gone into the chickpeas). Stir in cilantro.
Wine: Choose a cool-climate Pinot Blanc, as it has good acidity that complements this curry.

Dead Easy Clam Dip

2009-07-09T14:38:00.000-07:00

This is fabulously addictive and so simple!

1 can clams
1 tsp smoked paprika
2 tbsp lemon or lime juice

1/2 brick softened cream cheese, low fat
1/2 cup yogurt cheese
salt* and pepper to taste

garnish:
fresh parsley, chopped
1 tsp lemon zest for garnish

Drain 2/3 of the clam juice into a ziplock and freeze for fishy soups or sauces. The other 1/3 plus the clams go into the food processor plus the other ingredients. Process until smooth, transfer to serving dish and garnish. Serve with radish slices and celery stalks.

* I like to use a smoked salt or infused citrus salt but any salt will do just fine.

Cinnamon Scented Chocolate Fruit Shake

2009-05-24T10:58:00.000-07:00

This was a great thing to wake up to this morning - a little chocolate, some fruit, yogurt and spices. Simply fabulous!

1/2 cup skim yogurt
1 banana
1 pear
1 tbsp cocoa
1 tbsp flax meal
1 tsp cinnamon
1 tsp cardamom

Blend all together in a tall glass with a hand blender. Taste and add agave nectar or honey if needed. Enjoy!

Nut Chocolate Bars

2009-05-24T09:57:00.000-07:00

These are a chewy and surprisingly moist cookie.

2 cups unbleached flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2/3 cup butter at room temperature
2 cups brown sugar
2 eggs
2 tsp vanilla
2 cups chopped nuts
1 1/2 cups chocolate chips

Preheat oven to 350 degrees F. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Cream the butter and then add the sugar. While continuing to beat, add the eggs, vanilla, nuts, chocolate chips, and dry ingredients.

Spread in a greased 9 x 13 inch pan and bake for 30 minutes, or until done. While still warm, cut into squares or bars.

Makes about 3 dozen bars

Refreshingly Cool Beet and Cucumber Soup

2009-05-23T17:11:00.001-07:00

The weather is sunny and gorgeous today and I think this will be just perfect with a light salad dressed with sherry vinegar and hazelnut and sprinkled with an aged Canadian cheese. Yum!

2 small beet bunches, with greens
water to cover
1 tbsp salt
2 tbsp sugar
3 cups buttermilk
1 cup yogurt, kefir or sour cream
2 - 3 lemons, juiced
1/4 cup pickle juice
cracked pepper
1/2 long English cucumber, 1/4" dice
1 bunch scallions, minced
1/4 cup minced fresh dill

Cut greens from the beetroot and wash both well to remove any clinging dirt. Peel beets, quarter and thinly dice. Place in a pot and cover with cold water by 1 inch. Bring to a boil. Add salt, partially cover and reduce heat. Simmer until the beets are just tender.

While the beets are simmering, finely shred the beet greens with their stems. When the beets are tender, stir the greens and sugar into the pot. Cover and turn off the heat. Let stand 10 minutes. Uncover and cool to room temperature, then chill thoroughly before proceeding. (This step can be prepared up to 2 days in advance, or frozen up to 1 month.)

In a large bowl, combine the beets, greens and cooking water with buttermilk, yogurt, lemon and pickle juice. Season with salt, cracked pepper, sugar or more lemon to get the right balance for your taste buds. Chill the soup for at least one hour before serving.

To serve, stir in the cucumbers, scallions and dill and taste one more time to adjust the seasoning. Serve in chilled bowls.

Serves 4 - 6

Tassajara Cappucino Coins

2009-05-18T22:54:00.000-07:00

We blend the flavour of coffee and chocolate in these little coins of caffeine bliss. These cookies are a favourite of Tassajara guests.

1/2 cup butter at room temperature
1/2 cup sugar
1/2 cup dark brown sugar
4 eggs
4 cups unbleached flour
1 tbsp instant coffee
1 tbsp unsweetened cocoa powder
1 tsp cinnamon
1/2 tsp salt
1 cup semisweet chocolate chips, finely ground

Using an electric mixer, cream the butter and sugars together on medium speed until smooth. Scrape down the sides of the bowl with a rubber spatula and add eggs; mix well. Add flour, instant coffee, cocoa, cinnamon, salt and chocolate chips;mix thoroughly for 2 to 3 minutes.

Gather the dough together and turn onto a lightly floured board. Using lightly floured hands, roll the dough into 2 or 3 even 1 inch logs. Wrap the logs separately in plastic wrap. Refrigerate until firm, about 1 hour.

Move oven rack to middle position. Preheat oven to 350 degrees F. Line a large cookie sheet with parchment paper. Slice the chilled logs into 1/4 inch thick coins and then place 1/2 inch apart on the lined cookie sheets.

Bake until lightly golden and firm enough at the edges to slide off the parchment without sticking, about 15 to 17 minutes. Cool on the cookie sheets set on wire racks.

Makes about 3 1/2 dozen cookies

Tassajara Chocolate Chews

2009-05-18T22:48:00.000-07:00

The most popular cookie at Tassajara ...

1/2 lb semisweet chocolate
3 oz unsweetened chocolate
1/2 cup butter
3/4 tsp instant coffee
3 eggs
1 cup brown sugar
1 cup unbleached flour
1/2 tsp baking powder
1/4 tsp salt
2 tsp vanila
1 1/2 cups chocolate chips

Preheat oven to 325 degrees F. In a double boiler, melt the semisweet and unsweetened chocolate, butter and coffee together.

Meanwhile, beat the eggs and sugar until light in colour and thick. Sift together the flour, baking powder, and salt.

Let the chocolate mixture cool slightly and then whisk into the eggs and sugar. Stir in the vanilla and then gently fold in the dry ingredients. Stir in the chocolate chips.

Drop by tablespoon onto a greased cookie sheet and bake for 12 to 15 minutes. Cool on a wire rack.

Makes about 4 dozen cookies.

Tassajara North African Lemon Dressing

2009-05-18T22:45:00.000-07:00

This dressing is suggested for salads with tomatoes, sweet onions, cucumbers, peppers, or fruit salads and cottage cheese. At Tassajara, we use it often with salads of lettuce and grapefruit sections. A delicious variation can be made by using limes in place of lemons.

zest of 2 lemons
1/4 cup lemon juice
1 1/2 tsp salt
1/8 tsp tsp cayenne or Tabasco sauce
2 cloves garlic, minced
2/3 to 3/4 cup olive oil
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp dry mustard
1/2 tsp paprika
1 tsp sugar

Combine all ingredients in a bowl; mix well and chill before serving.

Tassajara Poppy Seed Dressing

2009-05-18T22:44:00.001-07:00

This dressing is a favourite for salads with fruit and greens.

1/2 cup honey
6 tbsp cider vinegar
5 tbsp olive oil
2 small shallots, minced
4 tbsp Dijon
2 tsp poppy seeds
salt and pepper

Whisk together in a small bowl.

Tassajara Avocado Dressing

2009-05-18T22:42:00.000-07:00

Serve on cabbage salads with fruit or vegetables. This dressing will keep its colour for several days in the fridge.

1 medium sized ripe avocado, peeled and pitted
1 small onion, chopped
1/2 cup sour cream
2 tbsp lemon juice
pinch of black pepper
dash of Tabasco
1 tsp salt

In a food processor, combine avocado and onion and blend until smooth. Combine in a small bowl with sour cream, lemon juice, pepper, Tabasco, and salt. Beat until smooth.

Tassajara Lime Ume Dressing

2009-05-18T22:38:00.000-07:00

This dressing is great with daikon or carrot-based salads. Soak them briefly, then drain well. Garnish with slivered nori.

1/2 cup lime juice
1 1/2 tbsp ume plum paste
1/2 cup sugar
salt, to taste (this brings out the crucial flavour of the ume - otherwise it is too sweet/tart)

Combine all ingredients in a small bowl and whisk well to blend. Serve chilled.

Tassajara WaFu Dressing

2009-05-18T22:36:00.000-07:00

Try this dressing with a salad of wakamé, carrots, daikon, cucumbers, radishes and cherry tomatoes. Dress generously.

1/2 cup tamari
1/4 cup sugar
3/4 cup rice vinegar
1 tbsp sesame oil
1 tbsp toasted sesame seeds

Combine all ingredients in a bowl and mix well. Chill before using.

Tassajara Japanese Marinated Salad with Diced Tofu

2009-05-18T22:32:00.000-07:00

This salad can also be used as a sandwich filling if drained well before using.
2 tbsp soy sauce
3 tbsp sesame oil
1 tbsp rice vinegar
1/2 tsp sugar
12oz extra-firm tofu, pressed and cut into 1/2 inch cubes
1 cucumber, peeled, seeded and diced
1 small carrot, diced
1 tomato, chopped fine
10 green beans, blanched and chopped fine

Whisk together the soy, oil, vinegar, and sugar in a small bowl. Then combine the tofu and vegetables in a large bowl. Add dressing, cover bowl and marinate for 8 to 10 hours in the fridge. Drain the vegetables slightly before serving.

Makes 2 cups

Tassajara Cabbage Salad with Miso "Floating Cloud" Dressing

2009-05-18T22:28:00.000-07:00

The Miso Floating Cloud Dressing is very popular at Tassajara and is what sets this cabbage salad apart. It is also good with a salad made of cabbage, tomatoes, and tofu.

2/3 cup vegetable oil
1 tsp sesame oil
1/4 cup lemon juice or rice vinegar
1/4 cup red miso
1 clove garlic, minced
1/4 tsp each, powdered ginger and dry mustard, or to taste
4 cups shredded green cabbage
1 red bell pepper, julienned
1 red onion, julienned
1/2 cup toasted walnuts

Whisk together in a bowl the oils, lemon juice or vinegar, miso, garlic, ginger, and mustard

Toss the cabbage, bell pepper, onion and nuts in a medium sized bowl. Pour dressing over top and mix well. Serve.

Makes 1 1/2 quarts

Tassajara Tofu marinated with Parsley and Olive Oil

2009-05-18T22:22:00.000-07:00

This tofu is a little unusual, as it is not cooked after marinating. It has a fresh, herb and garlic taste. It can be grilled or, if preferred, it can be baked at 350 degrees for about 40 minutes.

2 (12 oz.) blocks, firm tofu
3 cloves garlic, minced
1 cup finely chopped parsley
1/2 tsp salt
pinch black pepper
3 tbsp capers
1/3 cup fresh lemon juice
fresh herbs such as basil, oregano, or thyme (optional)
1/3 cup olive oil

Slice blocks of tofu into thirds and then each third into slices, then into cubes. Mix garlic, parsley, salt, pepper, capers, lemon juice, and fresh herbs, if using, in a small bowl. Let stand for a few minutes, and then pour in the olive oil; stir to combine. Coat each piece of tofu with the mixture and then layer in shallow sheet pan. Let stand overnight and serve on platters with a garnish of fresh herbs. Serve at room temperature.

Makes about 3 cups

Tassajara Sweet Tomato Chutney

2009-05-18T22:18:00.001-07:00

This spicy sweet chutney is great with goat cheese and roasted vegetables.

1/4 tsp fenugreek
1/4 tsp fennel
2 bay leaves
1/4 tsp ground mace
1/4 tsp garam masala
3 medium sized tomatoes (about 3/4 lb total), finely chopped
10 cloves garlic, minced
1 1/2 tsp grated ginger
1/4 cup raisins (I omit this as I don't like raisins in savoury foods)
1/4 tsp cayenne
2 cups white vinegar
1 1/4 tsp salt
2 cups sugar

Grind the first 5 ingredients together in a spice mill and set aside. Combine the tomatoes, garlic, ginger, raisins, cayenne, and spice mixture in a heavy skillet. Cook, uncovered, over medium-high heat, stirring occasionally, until most of the liquid is evaporated, about 12 minutes.

Add the vinegar, salt and sugar and bring to a boil. Reduce the heat, cover, and simmer until thick, about 15 to 20 minutes. Spoon into clean jars and seal or refrigerate.

Makes 2 cups

Tassajara Veggie Walnut Pâté

2009-05-17T19:29:00.000-07:00

Apparently this tasted like real chopped liver!

1 tbsp olive oil
1/2 cup minced onion
1/2 tsp salt
1 1/2 cups chopped green beans
2 hard boiled eggs (optional)
1/4 cup chopped walnuts
1 - 2 tbsp white wine or 2 tsp lemon juice
1 - 2 tbsp mayonnaise
1/2 cups chopped parsley
pepper

Heat oil in a small skillet. Add onion and salt and sauté over medium heat until onion begins to brown, about 10 minutes. Add the green beans and sauté until tender.

Combine all ingredients together in a food processor and blend until a smooth paste forms. Spoon into a serving dish.

Tassajara Basil, Lime, and Pumpkin Seed Pesto

2009-05-17T19:17:00.000-07:00

This is an excellent pesto packed with nutrition and fiber. The freshness of the lime and basil are a great complement to the rich, nutty flavour of pumpkin seeds.

1 cup raw pumpkin seeds
1 cup basil, packed
4 tbsp lime juice
3 cloves garlic
2 tbsp olive oil
salt and pepper

Lightly toast pumpkin seeds and grind until they stick to the walls of the food processor. Add the remaining ingredients. Add more olive oil or lime juice to thin if necessary.

Makes 1 cup

Tassajara Persian Olive, Walnut, and Pomegranate Tapenade

2009-05-17T19:10:00.000-07:00

In this recipe, the seeds burst their sweet-tart flavour into the creamy tapenade. Serve with feta, cucumber slices and sangak (Persian flatbread).

1 cup unseasoned green olives
2/3 cup toasted walnuts, finely chopped
1/2 cup whole pomegranate seeds
1/3 cup chopped cilantro
1 clove minced garlic
2 tbsp extra virgin olive oil
lemon juice
salt
2 pita rounds, cut into triangles

Finely mince the olives. In a bowl, combine the olives, walnuts, pomegranate seeds, cilantro, garlic and olive oil; stir to mix. Add a few drops of lemon juice and salt if necessary. The mixture may not need salt if the olives are salty.

Preheat the oven to 375 degress F. Toast the pita triangles on a baking sheet until lightly coloured and crisp, about 8 to 10 minutes; let cool. Serve tapenade with the pita toasts.

Tassajara China Moon Eggplant Spread

2009-05-17T19:02:00.001-07:00

These Asian flavours make a delicious spread. The sesame oil and brown sugar add dept and sweetness, while freshly grated ginger and dried chili pepper gives the spread a refreshing spiciness. Best if used within a few days.

1 large eggplant, roasted
1 tbsp minced garlic
1/3 cup sliced green onions
1 tbsp minced ginger
2 tbsp minced cilantro
1/2 tsp dried chili flakes
1 tbsp soy sauce
1 tbsp brown sugar
1/2 tbsp rice vinegar or mirin
1 tbsp hot water
1 tbsp toasted sesame oil

Roast eggplant. When the eggplant is cool, scrape pulp off skin and puree in a food processor. Stir together the remaining ingredients except sesame oil. Heat a wok with the sesame oil. When the oil is hot, add the sauce and stir a couple of times. Add the puréed eggplant and stir to blend.

Tassajara Quinoa Caviar

2009-05-17T18:54:00.000-07:00

This is a spread that is a quick and easy way to get nutritious quinoa into your diet.

1 eggplant
2 onions, minced
2 cloves garlic, minced
1 tsbp olive oil
1 cup quinoa
2 cups water
salt and pepper
1/4 cup minced cilantro
1/4 cup minced parsley
1 1/2 tbsp soy sauce
2 tbsp lemon juice

Roast eggplant until charred.

Sauté the onions and garlic in olive oil until soft. Stir in the quinoa and lightly toast for 1 minute. Stir in the water and salt to taste; bring to a boil. Reduce heat, cover the pan, and gently simmer the quinoa for 15 minutes. Remove from heat and let stand for 10 minutes. Uncover the pan and fluff the quinoa with a fork; transfer to a bowl and let cool.

Purée the eggplant with the cilantro, parsley, soy sauce, and lemon juice in a food processor. Stir this mixture into the quinoa. Adjust seasoning, adding soy sauce, pepper or lemon juice to taste. Garnish with sprigs of cilantro and parsley, if desired.

Tassajara Artichoke Walnut Spread

2009-05-17T18:40:00.000-07:00

Its rich, decadent flavour makes an excellent appetizer served with crostini.

1/2 cup toasted walnuts
1/2 cup firm silken tofu or ricotta cheese
12 artichoke hearts canned in water, drained
1/4 cup olive oil
1/2 cup grated Parmesan
2 tbsp minced fresh oregano, or other fresh herb
2 cloves garlic, minced
1/3 cup fresh lemon juice, or to taste
salt and pepper

Grind the walnuts in a food processor until fine. If using silken tofu, wrap in a towel and press with a heavy weight for 30 minutes before using. Add the rest of the ingredients and blend in the food processor or by hand until chunky but a uniform mixture; cover and chill until ready to serve.

Makes 2 cups

Healthy Salmon Salad

2009-04-21T19:18:00.001-07:00

This is phenomenal and so easy!

Healthy Salmon Salad
prep in advance:
1 lb Atlantic salmon, broiled or poached and cooled
1/2 cup steamed broccoli, cooled

vinaigrette
2 tbsp pickle juice
2 tbsp lemon juice
1 tsp lemon zest
1 tbsp capers
optional: 1 tbsp light mayo or yogurt

2 green onions, chopped
2 celery stalks, chopped
salt and pepper to taste

Mash salmon up and add to vinaigrette and chopped veggies. Serve on a bed of greens or in a whole wheat pita pocket. For a twist, you can add a dash or curry powder on top.

Enjoy!

Social bookmarking ... who knew that would become a catchword?!

2008-05-13T14:39:00.000-07:00

Well, I have discover del.icio.us and no, that is not a typo! It is a place where you can manage all your bookmarks online and share them with others. It is also really useful if you use different computers all the time ...

I have decided to use mine (this del.icio.us account, at least) for my recipe searches. You see, I have a zillion cookbooks at home but sometimes it is easier to look online ... and this way you can just refer your friends to the website when they ask how I made such and such ... :) Very helpful!

How do you use delicious?

Divine flourless pecan chocolate cake

2007-06-18T21:32:00.000-07:00

INGREDIENTS:

2 cups pecans
1/3 cup cocoa
1 t baking powder
1/4 t salt
4 eggs
1/2 cup (1 stick) butter, melted
1 t vanilla
1 cup sugar
1/2 cup water (I used Kahlua)

PREPARATION:

Heat oven to 350 F. Grease a 8 or 9" round pan or springform pan.

1) Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal.

2) Add the rest of the dry ingredients and pulse again.

3) Add the wet ingredients and process until well-blended.

4) Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.

5) Cut when cool. Enjoy with a strong cup of espresso.

more lemon please!

2007-04-07T10:54:00.000-07:00

This cake is fabulous and was well received at a luncheon I hosted but I would add some extra lemon juice and/or lemon zest to add a bit more zing.

Lemon Sour Cream Pound Cake
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1 cup sour cream

Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan with cake flour; tap out excess flour.

Sift flour, baking soda and salt into medium bowl. Using electric mixer, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in lemon juice and peel. Using rubber spatula, mix in dry ingredients. Mix in sour cream. Transfer batter to prepared pan.

Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan. Turn out cake.

Carefully turn cake right side up on rack and cool completely. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.)

Serves 12.

2007-02-19T13:32:00.000-08:00

Triple Chocolate Espresso Cookies

This is the most amazing recipe I have found. The cookies taste great when they are slightly undercooked and have chocolate oozing out ... Mmmmm good!
2 1/2 cups whole-wheat pastry flour
2 tablespoons freshly ground espresso powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon finely ground sea salt
1/2 cup cocoa powder

1 cup unsalted butter, room temperature (soft to the touch)
1 1/2 cups sugar + 1/2 cup dark brown sugar

2 large eggs
3 teaspoons vanilla extract

3/4 cup cup semi-sweet chocolate chips
8 ounces chocolate covered espresso beans

Preheat your oven to 375 degrees.

Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside.

Assemble the wet ingredients: In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar – it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.

Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough.

Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are rich!) - and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking - I never roll them into perfect balls or anything like that - this way each cookie will have a bit of unique personality.

Place the cookies in the oven: Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool.

Tip: If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. You can bake straight from the freezer at a later date, up the baking time by a couple minutes to compensate for the frozen dough.

Big Batch: 2-3 dozen chunky, medium cookies.

this recipe is taken from 101 Cookbooks http://www.101cookbooks.com/index.html

Cream of Spring Onion Soup

2006-10-22T15:54:00.000-07:00

I'm having a book club meeting this week and have been deciding what to make. Went to the grocery store and they didn't have any Jerusalem artichokes so instead of making that recipe, I decided to make CREAM OF SPRING ONION SOUP. I have thrown in this and that and lowered the fat content by cutting out the butter and cream and substituting grapeseed oil (a bonus is its high smoke point) and homogenized milk instead.

Enjoy!

CREAM OF SPRING ONION SOUP
The result is a surprisingly subtle blend of flavours.

1 tbsp grapeseed oil
1 chopped small onion
1 3/4 cup chopped green onion

Cook all onions with the oil over low heat for 10 minutes.

3 large potatoes (about 250 gr), chopped
2 1/2 cups vegetable stock (I used STAR brand porcini bouillion cubes)
salt and pepper to taste

Add potatoes and stock and bring to a boil. Then reduce heat and simmer for 30 minutes over low heat.

After 30 minutes, cool slightly then puree. (If freezing, write the following instructions down for the final steps.)

1 1/2 cups milk or cream
2 tbsp lemon juice
garnish: chopped green onions and crumbled stilton

If serving the soup hot, add the milk/cream and season to taste. Reheat gently, stirring occasionally. Add the lemon juice.

If serving the soup cold, pour it into a bowl. Stir in the cream and lemon juice and season to taste. Cover the bowl and chill for at least 1 hour.

Garnish with chopped spring onion and stilton before serving.

**
This recipe always receives rave reviews for its delicate flavour and smooth velvety texture.

MMMMMMMerry Christmas to all!

2005-12-25T21:42:00.000-08:00

A fabulous way to celebrate the holidays is with some chocolate ... here is a keeper:

NO-CHOLESTEROL BROWNIES

1 1/2 cups sugar
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup vegetable oil
4 egg whites, beaten to blend
2 teaspoons vanilla
2/3 cup chopped walnuts

Preheat oven to 350°F. Grease 8-inch square pan with 2-inch-high sides. Combine first 5 ingredients in large bowl. Add oil, egg whites and vanilla and blend. Stir in walnuts. Transfer to prepared pan. Bake until brownies are slightly puffed in center and edges are beginning to brown, about 30 minutes. Cover hot brownies in pan with foil and chill overnight. Cut brownies into 16 2-inch squares. (Can be prepared 3 days ahead. Store in airtight container.)

Yay!

2005-12-18T17:57:00.000-08:00

I finished all my Christmas cards Saturday morning .... lots of writing but at least I used address labels to address cards so I didn't have any of that. After all that envelope licking, I had a great idea. Why don't they make flavoured gummed envelopes? Would make life so much better, no?

Christmas creations

2005-12-15T22:10:00.000-08:00

Trying as best I can to make more Christmas cards .... have to churn them out! Plus I have thank you cards to write for students' gifts. They have been so generous this year!

2005-12-15T22:06:00.000-08:00

an ornament

2005-12-15T21:59:00.000-08:00

A little tree ....

2005-12-15T21:58:00.001-08:00

Stars and sparkles

2005-12-15T21:58:00.000-08:00

An ornament

Chocolate Earl Grey Cake

2005-12-04T19:37:00.000-08:00

Yes, I know, it seems so odd but it is absolutely amazing! I just made it for a dinner party last week and thought it might be nice to post the recipe for others to try.

the recipe ...

6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
1 cup water
1/2 cup (1 stick) butter
3 eggs
2 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup plain yogurt
Confectioners' sugar

Heat oven to 350° F. Coat an 8-cup fluted tube pan with cooking spray. Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside. Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour into pan. Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes. Turn out of pan and cool. Dust with confectioners' sugar.

Yield: Makes 10 servings

CALORIES 413(0% from fat); FAT 17g (sat 10g); PROTEIN 7mg; CHOLESTEROL 88mg; CALCIUM 76mg; SODIUM 266mg; FIBER 3g; CARBOHYDRATE 64g; IRON 3mg
Real Simple, MARCH 2003

At Freckles' request ...

2005-12-04T19:14:00.000-08:00

A Christmas card front ...

Here is an example of the shadow stamp I used ... hard to see on this textured paper, but it's the green part behind the tree itself. It's bumpy so the stamp shows up as dots galore.

2005-12-03T16:52:00.000-08:00

Trying to get some Christmas cards ready to go ... glitter and glue flying everywhere!

My latest creations ....

2005-09-10T16:01:00.000-07:00

Here are the ones I just made today .... for some reason my scanner scanned them so that something is super imposed on top. I think I will take some windex and clean of the scanner bed ... alas, alack! But you can still see them, at any rate! Feel free to post comments if you'd like. Any suggestions are always welcome! :P

Cherish Life

2005-09-10T16:00:00.000-07:00

A birthday card urging the recipient to 'cherish life'. A repeated stamped image with the middle one clear thick embossed.

Happy Birthday, Princess!

2005-09-10T15:59:00.000-07:00

A birthday card with an embossed dress and watermarked and white (can't see them, though) polka dots.

2005-09-10T15:58:00.001-07:00

An anniversary card made with some cool cardstock, a square punch, a silver embossed stamped image and a little funky ribbon.

2005-09-10T15:58:00.000-07:00

An engagement card for friends - silver card, drywall tape, vellum quote, white stamped flowers and pink ribbon. Nice and simple.

Two gorgeous new cards ....

2005-07-06T18:49:00.001-07:00

New cards that I received ....

The first - from Freckles
Dark blue cardstock with another layer on tap.
The boat image is stamped with black ink and then vellum on top to create a shadow effect. I know there is a name for this .... :P I love it, Freckles! Thanks so much!

The second - from Heather
Green scrapbook paper with layers of beige and tan ripped in layer. The image of the ocean seems to be on the paper itself with a bird motif of stamps. The 'hello' stamp is also a nice touch. Absolutely gorgeous, Heather. Thank you, too!

Whew!

2005-07-06T18:39:00.000-07:00

What a week this has been ... had a friend here from Japan so I really have not been home at all. My blog is neglected; that's for sure!

Had a whole group of friends over yesterday for a stamping marathon .... made a bunch of Thai green curry, jasmine scented rice, hot and sour soup and a crunchy salad to keep our energy up ... we stamped and chatted all afternoon.

Gotta clean up all the stamping scraps and ribbons I experimented with ... isn't that always the fun part?!

Mmmm ... damn good food and great friends make life good, non?

2005-06-26T11:02:00.000-07:00

Have a friend visiting from Japan so we have been exploring the culinary delights of the city ... had some amazing Malaysian food last week, then Asian fusion Friday, Greek last night ....

Now I am on the hunt for some good recipes to create some of the dishes. Kung Pao chicken is first on my list ... then maybe the pistachio crusted halibut on a bed of green beans and mashed potatoes might come next ... :P

Why do I love food so much again? Oh yeah, cause it's so good!! :P

The one for Heather .... :(

2005-06-23T20:13:00.000-07:00

The fated card .... stencilled background with ochre, flower stamped three times and coloured in with different watercolour pencils and incense sticks attached to front for a 3D edge.

Hello to my iV friends!

2005-06-17T16:29:00.000-07:00

I have posted a few cards for you to look at ... inspired by recent posts on the forum. Feel free to browse through and leave comments (there is a place to click and leave one). Perhaps I am a bit askew for the scanner seems to have been slightly tilted. Thus the scans are a bit wonky but that's ok ... right?! :P

Kick up your heels!

2005-06-17T16:25:00.000-07:00

Using some clear embossing powder, pop dots and different Indian papers ...

An acetate window, some wallpaper and a punch - what can you make?

2005-06-17T16:23:00.000-07:00

A peekaboo card with dragonflies

For a birthday ...

2005-06-17T16:22:00.000-07:00

It scanned a bit funny but I like the background (bleach stamping).

Wow! La beauté ...

2005-06-13T20:53:00.000-07:00

I was just sitting on my balcony enjoying the sunset and realized, man, do I live in a beautiful city! I have the mountains and the ocean right there for me to look at ... I just gotta swivel my head a bit. I miss the other places I have lived in but nothing beats Vancouver!

The influx of people to BC is phenomenal - so many who want to move here and many that come to visit, too. It's getting crowded and yet, how can I blame them? We may have our problems but it's still pretty great.

Vancouver 2010
http://www.vancouver2010.com/En/default.htm

2005-06-13T20:46:00.000-07:00

A new one ... I bought this Spanish moss and used it to add some interest to the card.

Amazing ...

2005-06-12T21:52:00.000-07:00

I have been surfing blogs out there and there are some really phenomenal ones .... a couple to check out:

Mmm ... les recettes!~
http://chocolateandzucchini.com

An interesting project where people send postcards confessing their secrets: http://postsecret.blogspot.com

Beautiful art and musings of a scrapbooking chef: http://chefmessy.typepad.com

Another cool project that brings avid foodies together: http://1000recipes.blogspot.com/2004/12/project.html

Any others?

2005-06-12T21:15:00.000-07:00

2005-06-12T21:07:00.000-07:00

Just love this image ...

Whew!

2005-06-12T20:54:00.000-07:00

This is the first post of many, I hope!

Smiles are the soul's kisses

Ming Tsai's Miso Shallot Vinaigrette

Black Chickpea and Papaya Curry

Black Chickpea Curry

Directions

Black Chickpea Curry

Dead Easy Clam Dip

Cinnamon Scented Chocolate Fruit Shake

Nut Chocolate Bars

Refreshingly Cool Beet and Cucumber Soup

Tassajara Cappucino Coins

Tassajara Chocolate Chews

Tassajara North African Lemon Dressing

Tassajara Poppy Seed Dressing

Tassajara Avocado Dressing

Tassajara Lime Ume Dressing

Tassajara WaFu Dressing

Tassajara Japanese Marinated Salad with Diced Tofu

Tassajara Cabbage Salad with Miso "Floating Cloud" Dressing

Tassajara Tofu marinated with Parsley and Olive Oil

Tassajara Sweet Tomato Chutney

Tassajara Veggie Walnut Pâté

Tassajara Basil, Lime, and Pumpkin Seed Pesto

Tassajara Persian Olive, Walnut, and Pomegranate Tapenade

Tassajara China Moon Eggplant Spread

Tassajara Quinoa Caviar

Tassajara Artichoke Walnut Spread

Healthy Salmon Salad

Social bookmarking ... who knew that would become a catchword?!

Divine flourless pecan chocolate cake

INGREDIENTS:

PREPARATION:

more lemon please!

Triple Chocolate Espresso Cookies

Cream of Spring Onion Soup

MMMMMMMerry Christmas to all!

NO-CHOLESTEROL BROWNIES

Yay!

Christmas creations

Chocolate Earl Grey Cake

At Freckles' request ...

My latest creations ....

Cherish Life

Happy Birthday, Princess!

Two gorgeous new cards ....

Whew!

Mmmm ... damn good food and great friends make life good, non?

The one for Heather .... :(

Hello to my iV friends!

Kick up your heels!

An acetate window, some wallpaper and a punch - what can you make?

For a birthday ...

Wow! La beauté ...

Amazing ...

Whew!