Classic Cookies: Shortbread

About this time every year my interest peaks to find new or improved recipes for some fantastic cookies.  Maybe it's the enjoyment I get making cookies with my daughter (and she still enjoys it) or the calmness of being in the kitchen and creating - probably even more so than the season upon us - Christmas is great, but creating a cookie is awesome!

Reviewing my cookbooks reminded me of one of the core reasons I began to blog - to capture the best things I've encountered, house them in one place (instead of the pile of thousands of paper recipes) and to have something I can pass on to Jenna and share with friends, family and Internet searchers!  And in that spirit, I've decided to present a series of blogs that capture classic cookies with the most efficient and best recipes I have...to date!

So here is the most basic and one of my husband's favorite seasonal cookies - the mighty Shortbread.  Although my preference is something with chocolate, I have to admit, this is one of the most versatile cookies out there - how many ways can we create thee, let me count the ways....

Shape?  Whatever you like - from the most basic circle shape taken from a water glass imprint, to your favorite cookie cutter; wedges made from pressed shortbread in a pan, sticks/fingers, spirals and the list goes on.  To sugar, dip in chocolate or leave plain - these were once the only adaptations on the basic recipe.  Now, try any variation on flavour, from a french lavender, Mexican lime, Indian chai, seasonal cranberries, figs, apple cider to healthy green tea or matcha tea flavour.  I could go on, but for the sake of my poor typing skills and your patience, I'll stop here.

So, here is the recipe.  This week Jenna and I whipped up a batch of simple, heart shaped cookies sprinkled with sugar.  They are rich, buttery and oh so Christmasey!

Shortbread

Ingredients

1 cup, unsalted butter at room temperature
3/4 cup sugar
1 1/2 tsp. salt
2 1/3 cup flour
1/2 tsp vanilla, optional
Additional sugar for dusting, optional

Directions

Preheat oven to 350 degrees.

In a bowl with an electric mixer, cream together the butter and sugar until they are just combined.

Add the vanilla, salt and flour and mix on a low speed until the dough starts to come together.  Dump the dough on a floured surface and roll the dough into a disk shape.  Cover with saran wrap and chill in the fridge for 20 minutes.

Roll the dough to 1/2 inch thick and cut with any shape cutter.  Place the cookies on an ungreased sheet pan and sprinkle with sugar.  Bake for 20 minutes until the edges begin to brown.  Allow to cool to room temperature.

Enjoy!

Chocolate is always in style, always in season

No big surprise here - I love chocolate.  Chocolate bars, chocolate cake, chocolate cookies, chocolate bread, chocolate tarts, mole, and the list goes on.  I am always looking to experiment in the kitchen with new chocolate recipes, especially those that are easy to prepare and take little prep time! 

While surfing through a new cookbook and revisiting a favorite Laura Calder book, I came across the traditional flourless chocolate cake.  I've been quite hesitant to plow into a recipse that deal with lots of air-incorporation, egg whites and folding - no bad past experience, just too much reality TV disasters, courtesy of the Food Network!  So with extra chocolate, a carton of eggs, whisk and multiple recipes staring me down, I decided it was time - either chocolate heaven or a train wreck awaited me.  It worked.  It worked so well, I ate almost half the cake.  Is that wrong?  But here's the bonus - not only is this cake nice and crisp on the top and exceptionally fudgy and moist on the inside, it is EASY to make!  Give it a try - you won't regret it!  Oh yeah, and the imperfect top of the cake, cracks, etc - do not be alarmed, it only adds to the character of this masterpiece!  No wonder Laura Calder fondly calls it Craggy Cake!  I finished mine off with a simple dusting of icing sugar - no fancy decoration needed for this one!

Flourless Chocolate Cake

Ingredients

• 6 tablespoons unsalted butter, plus more for pan
• 8 ounces bittersweet or semisweet chocolate, finely chopped
• 6 large eggs, separated
• 1/2 cup granulated sugar
• Confectioners' sugar, for dusting
• Sweetened whipped cream, for serving

Directions

1. Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
2. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
3. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
4. Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

Here is the prettiest version I could find: wedge standing upright, probably in a bath of creme anglaise with a few drops of chocolate sauce!

Chicken Pot Pie Recipe

As promised, here Jamie Oliver's recipe for Chicken Pot Pie.  Since we are not big mushroom fans, David substituted with a mix of carrots and peas, while the creme fraiche (or cream) was substituted with almond milk - we doubled the volume.  I would also experiment with different kinds of onions in addition or replacement of the scallions, try shallots or leeks!

Hope you enjoy!

Chicken Pot Pie

Ingredients

4 x 6-ounce skinless chicken breasts
Olive oil
A pat of butter
A bunch of scallions
6 ounces button mushrooms
1 heaping Tbsp all-purpose flour, plus extra for dusting
2 tsp. English mustard
1 generous tablespoon creme fraiche or heavy cream
1 1/4 cup organic chicken stock
A few sprigs of fresh thyme
1/3 nutmeg, grated or 1/4 tsp. ground nutmeg, to taste
1 large sheet frozen puff pastry, thawed
1 egg

Directions

Set the oven to 400F.

Put the chicken breasts on a plastic board and slice into 1/2 inch strips.  Put a lug of olive oil and a pat of butter into a hot, large, wide pan.  Add the chicken and cook for three minutes.  Meanwhile, quickly trim the scallions and wash the mushrooms, then slice in a food processor (or by hand).

Add the vegetables to the pan with one heaping tablespoon of flour and stir.  Add the mustard, creme fraiche and chicken stock - stir well.  Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a good pinch of salt and pepper.  Leave to simmer.

Lightly dust a clean surface with flour and unroll the sheet of pastry -  if needed, roll out the pastry to fit over a 9 x 13 inch pan (probably 10 x 14 inch square).  Use a small knife to lightly crisscross and score the pastry.

Take the pan of chicken off the heat and transfer it to a baking dish slightly smaller than the pastry, tucking it in at the edges.  Quickly beat the egg and brush it over the top of the pie. Put into the oven and cook for 15 - 20 minutes, until the crust is brown and flaky.

New Fall, New Spin on a Classic Recipe

I know, I've been a deadbeat blogger for the past few months.  But, with the arrival of Fall comes new schedules and for me, a renewed interest in blogging.  Now, I never lost my love of sharing things with people, but life has gotten in the way over the past four months: an extra busy job, multiple responsibilities with juggling family and career, a new addition to our family (of the four legged variety) and Hubby transitioning into retirement, has left little time for sitting in front of my computer.  Now I have a huge list of blogs and finding the time to share them is the real problem!

So with that, another recipe blog.  I know, too many in a row, but hey, it's a start!  Around our house, Fall signals more time in the kitchen baking fantastic harvest recipes, lots of crumbles and pies, slow cooking and making a wide variety of our favorite simple meal: soup.  I love chicken soup.  With vegetables, a simple clear broth or with a variety of grains from Quinoa to basic Jasmine rice, it's always a winner for me.  So on a recent surf across a few food sites I came across a fantastically simple twist on this classic recipe: Curried Chicken Soup.  This makes a great light meal, and the overall flavor is that of a sweet curry.  My daughter loved this soup, and I have to admit, it came to work with me repeatedly, until the pot was empty last week!

So, now my 100 chicken recipes has increased to 101.  Thank you Food Network -  I'm certain this soup will hit our table several times over the course of the season!

Curried Chicken Soup

Ingredients

• 1 bone-in chicken breast (about 1 1/2 pounds), halved
• 2 medium carrots, sliced diagonally into 2-inch pieces
• 1 bay leaf
• Kosher salt
• 6 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 large onion, very thinly sliced
• 1 teaspoon sugar
• 1 1/2 teaspoons Madras curry powder
• 1/3 cup jasmine rice
• 3 tablespoons finely chopped fresh mint
• 3 tablespoons chopped fresh dill
• 1 lemon, cut into wedges

Directions

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.
Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.
Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Best bread - ever!

No, not the type of bread you use for sandwiches or with meals - sweet bread, and yes...it has pumpkin in it.  But trust me on this one - it is fantastic!  Though my husband took awhile to warm to it, most people think it's the best thing, well...since sliced bread. (sigh, I know)  Here is my favorite recipe, from Food and Wine Magazine.

Bake it, eat it, make it part of your fall habit.

Pumpkin Bread

1. 1 1/2 cups all-purpose flour
2. 1 1/2 teaspoons cinnamon
3. 1 teaspoon baking soda
4. 1 teaspoon salt
5. 1 teaspoon ground ginger
6. 1/2 teaspoon freshly grated nutmeg
7. 1/4 teaspoon ground cloves
8. 1/4 teaspoon baking powder
9. 6 tablespoons unsalted butter, softened
10. 1 1/2 cups light brown sugar
11. 2 large eggs
12. 1 cup fresh or canned unsweetened pumpkin puree
13. 1 teaspoon pure vanilla extract
14. 1/3 cup milk

1. Preheat the oven to 350°. Butter a 9-by-5-inch loaf pan and line the bottom with wax paper. In a bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder.
2. In a large bowl, beat the butter until creamy. Gradually add the sugar and beat for 4 minutes. Beat in the eggs, 1 at a time, then beat in the pumpkin puree. Stir the vanilla into the milk. Beat in the dry ingredients in 3 additions at low speed, alternating with the milk mixture.
3. Spread the batter in the prepared pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool.

Classic French Vinaigrette

So, now that our bounty of vegetables are ripe for the picking (at least the ones that survived the past two hailstorms in our neck of the woods) it's the perfect time for me to forget every meal I dreamt of in the depths of winter and completely panic in fear of losing out on the best tasting vegetables during the best time of year.

The path of least resistance is, of course, to make salad.  Lots and lots of salad.  I have to admit, I like fresh salad, but not two full rows of mature lettuce-love salad!  Recently my thoughts have gone back to the classics, like the basic French-style vinaigrette, which has been lost in my repertoire for sometime.  With thousands of recipes online to choose from, I tend to rely on some basic standards: Epicurious, Martha Stewart or David Lebovitz.  Here is DL's version of the classic...

French vinaigrette
Makes about 1/4 cup (60 ml), enough for one large green salad
Aside from not using balsamic vinegar in salad dressings, another astuce is to use freshly-ground black pepper, which is best added when tossing the salad with the dressing.
1/8 teaspoon sea salt
1 tablespoon sherry or red wine vinegar
1/2 small shallot, peeled and minced (about 1 tablespoon)
1/2 teaspoon Dijon mustard
3T to 4T (45 ml to 60 ml) olive oil
fresh herbs, if desired
1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.
2. Mix in the Dijon mustard, then add 3 tablespoons (45 ml) of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary. Romain said one needs to add beaucoup de mustard, so feel free to add more as well.
If you wish to add fresh herbs, it’s best to chop and mix them in shortly before serving so they retain their flavor.
Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it’s best to add the shallots closer to serving so they don’t lose their verve.

This vinaigrette pairs beautifully with a simple bunch of mixed greens and served alongside a savory dish.  However, feel free to experiment!  Got sugar peas and fava beans ready to harvest?  Blanch and add with your assortment of ready-to-pick tomatoes, thinly shaved beets, fennel, etc.  OR, maybe grill up a mixture of sliced vegetables (zucchini, onions).  The possibilities are endless!

Best Burgers

I'm hoping, REALLY hoping, that some of us are enjoying great summer weather - sunny blue skies, warm breezes and endless opportunities to do one of my all time favorite things - eat al fresco!  The marks of summer at our house specifically defined with several milestones, all of which include the outdoors and food - first al fresco meal, first s'mores in front of the fire and the first meal made from harvested vegetables in our yard.

With that, comes the need for some easy, but fantastic recipes for the grill.  There is none more North American than a fabulous burger.  At our house, we go with the classic - great quality Alberta beef and just a few additions.  Mix this winning recipe with my Hubby's kick ass BBQing skills and you've got a burger that's won your heart forever!  This recipe I am about to share goes amazingly well with a mound of caramelized onions (slice onions, place in pan with a drop of oil, let cook on medium low for about 15-20 minutes, then add a spoonful of brown sugar, and continue to cook on low for 5 minutes).  I've also whipped together a great spread with veganaise/sour cream/Mexican creme with a chipotle seasoning!  Hey, if you are feeling adventurous, cut a cube of brie and submerge it in the beef!

Slider or full size, American toppings or gourmet tastes, this is the ultimate basic burger recipe.

Enjoy!

Ingredients

1 Lb. lean ground beef
3 Tbsp. green onion or Spanish onion, minced
1/4 - 1/3 cup dried breadcrumbs or Panko crumbs
2 1/2 Tbsp of your favorite BBQ sauce
1 garlic clove, crushed
1/8 tsp salt and pepper
1 egg

Optional: 1 Tsp of an herb that compliments the theme of the burger (basil with mozzarella and tomato)

Directions

• Combine all ingredients in a large bowl.
• Mix well and then use you hands to form beef into sliders or regular beef patties.
• Make an indent in the centre of the beef to even cooking all also allow the burgers to retain their shape while cooking.
• Cover and refrigerate until ready to BBQ.
• Have awesome cook to BBQ to perfection!

Babycakes: something for my Vegan friends

With the sad news of food allergies, I've been digging around to find some "edible" choices for baked goods that avoid eggs and milk.  Trust me, they are around, but boy, take care not to mistaken some for cardboard!  Yick!

Then, I remembered purchasing the cookbook from Babycakes, a famous NYC bakery known for it's vegan recipes that are mostly gluten-free and sugar-free, and great alternative for the "healthy" sweet tooth!  Buyers be forewarned, this cookbook has much hype surrounding it, but it's going to cost you a pretty penny to stock your shelves with the needed ingredients AND, after some research of the web, I was disheartened to see some terrible reviews on the poor results from the above mentioned recipes.  So, I took a chance, read through each recipe and decided on my experimental choice: Raspberry Scones.  Not because it was my favorite, but primarily because of the easy directions, and I had almost all of the ingredients available in my pantry.  To my surprise...they were great! NOT a traditional scone texture, but a flavorful and filling treat. In fact, I felt comfortable enough putting my reputation on the line and offering one to not only my daughter, but...hubby.  And guess again, they both really liked the scones.  In fact, I've made the recipe four times now, and each time they dive in for a treat.  That is success in my book!

I wish I could say the same for the banana bread.  Not good.  In fact, run.  Do not walk away if offered a slice - simply run. It's still too soon to completely review this cookbook, so I look forward to another blog with more experiments! Today I will share with you the recipe for Raspberry Scones, and I hope you give them a try.  But first, a few notes to the wise: do not make substitutions, ever.  I'll be the first to admit my ignornace in the art of vegan cooking, or is it wizardary?  Really. The chemistry in vegan baking is bizarre to say the least but hey, Erin McKenna has experimented on these recipes for years - we shouldn't have to!  As well, the directions tell you to use specific utensils at different stages of the recipe that, to me, sound a bit odd (whisking dry ingredients) but please, do it!  Why?  See aforementioned chemistry-in-kitchen bit. Ditto with "sitting times" after the goods are pulled from the oven.  No need to re-invent the wheel here people.

But, know at the end of the baking session, you will have a treat worthy to share with family and that is good for you, no matter your allergy, sensitivity, eating preferences or just trying to live a healthier life.  Enjoy, and please, let me know what you think of these!

Raspberry Scones from Babycakes  (makes 8)

Ingredients

2 cups Whole Spelt Flour
1 Tablespoon baking powder
1/2 Tsp. salt
1/3 cup coconut OR canola oil, plus more for brushing
1/3 cup agave nectar, plus more for brushing
1 Tablespoon pure vanilla extract
1/4 cup hot water
1 cup fresh raspberries

Directions

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or silpat.

In a medium bowl, whisk together the flour, baking powder and salt.  Add the oil, agave, and vanilla, and stir together until a thick, slightly dry batter is formed.  Pour the hot water into the batter and mix.  Using a rubber spatula, gently fold in the raspberries just until they are marbled throughout the batter.

For each scone, scoop 1/3 cup batter onto the prepared baking sheet.  Space the scoops 1 inch apart to allow them to spread.  Lightly brush the tops with oil.  Bake the scones on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes.  The finished scones will be golden and slightly firm.  Remove from the oven and brush with agave nectar.

Let the scones stand on the sheet for 15 minutes, then carefully transfer them to a wire rack to cool.  Store the scones in an airtight container at room temperature for up to 2 days.

Weekly Easy Peasy: Lemon Curd

There are few things better than a homemade lemon curd - the tart and sweet mix of refreshing lemon in such a velvety form that works fantastic on an assortment of gastronomic wonders: pastries, macarons, cupcakes, as a filling in between cakes, in the infamous tart and even spread over morning toast!  Though you can purchase some fantastic house made curd at the Queen of Tarts, if you have about ten minutes, you can make it yourself, save a bunch of cash and feel quite smug with the oooohs and aaahhhhs coming from your family!

In my attempt to get back on the blog path, here is a first of many Easy-Peasy recipes to enhance your life, just a smidge! (Thanks Martha!)

Lemon Curd

Ingredients
3 large egg yolks

Zest of 1/2 lemon

1/4 cup freshly squeezed lemon juice (2 lemons)

6 Tbsp. sugar

4 Tbsp. unsalted butter, cold and cut into pieces

Directions
(makes 1 1/2 cups)

1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon,  about 5 to 7 minutes.

2. Remove saucepan from heat. Add the butter, one pieces at a time, stirring with the wooden spoon until consistency is smooth.

3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cook; refrigerate until firm and chilled, at least 1 hour. Store, refrigerated in an airtight container, up to 2 days.

NOTE: you can also freeze lemon curd - it should hold up quite well for at least a month.

My Father's Daughter

If I haven't already stood on my soapbox, the idea of a "celebrity" launching a mega-self branding campaign and launching into singing, acting, designing clothes and with their own perfume or four, will drive me into a series of eye rolls and comments not dripping, but oozing of sarcasm.  However, there are exceptions to every rule.  Case in point: Mario Batali - highly intelligent, well-travelled, speaks several different languages, has his own travel show and food series, cookbook author, kitchenware distributor and a rock star in the kitchen - a true Renaissance man.  And lately, I'm beginning to think there might be another.  Known to most of us as an actress, Gwyneth Paltrow has been on the silver screen for years.  Not my favorite, but also an accomplished singer, master of several languages, business partner behind Tracy Anderson and creator of Goop.com.  Co-hosting with Batali in the series, Spain: On The Road Again, she gave a glimpse into holding her own in the kitchen.  If you are a follower of Goop, you will know she is well-read in cookbooks and cooking techniques, wellness and alternative medicine.  So, when My Father's Daughter was released earlier this month, I was more than intrigued to scour through her first cookbook.

Based on her love of food, creating in the kitchen and sharing meals with family (all passed down from her Father), this celebrity shares some insights into how her passion for food grew and where her recipes came from.  Armed with a chef to test and qualify the recipes and several years later, out pops My Father's Daughter.  And, I have to say, it is now a part of my own cookbook collection!

This is a great, well-rounded cookbook with all courses and seasons covered.  Shying away from beef recipes, but a huge range of ingredients easily found, techniques that can be mastered and a "key" to help you select what works for what occasions.  It also informs you of vegetarian or vegan options, kid-friendly options and what is best to make ahead!

From the simple recipe on how to roast tomatoes, a great trick to make our winter produce taste as close to the real thing as possible, to a more elaborate dish like Duck ragu and pasta, that she experienced while in Cortona, Italy with her Dad.  This book gives you great selection on homemade everything, steering away from canned foods and preservatives,  and opting for healthy options and using local/organic selections.

Here are a few recipes from her cookbook to get you going:

Slow Roasted Tomatoes

•Vine-ripened tomatoes

•Olive oil

•Salt

Preheat the oven to 275°F.

Cut the tomatoes in half horizontally, rub with a tiny bit of olive oil and a pinch of salt, and bake, seed side up, in a 275°F oven for 3–5 hours, or until they look nearly sun dried (the edges will be caramelized and the moisture will be almost entirely evaporated). These keep, well refrigerated in an airtight container with a bit of olive oil, for at least a week, so make a whole bunch at once.

And to the more extravagant, if you have a special occasion coming up and want something bubbling away and filling the kitchen with fantastic aromas:

Duck Ragu


Serves: 4–6

•1 organic large duck, washed and dried

•3 tablespoons extra virgin olive oil

•Coarse salt

•Freshly ground black pepper

•4 slices duck bacon, finely diced

•2 medium carrots, peeled and finely diced

•2 medium stalks celery, finely diced

•5 cloves garlic, peeled and minced

•2 5-inch sprigs fresh rosemary, stems discarded and leaves finely minced

•3 14-ounce cans whole peeled tomatoes with their juice

•1 cup Italian red wine

•1/4 cup plus 2 tablespoons tomato paste

•1 pound pappardelle (fresh or dried)

•Gremolata Bread Crumbs or freshly grated Parmesan cheese, for serving

Preheat the oven to 350°F.

Trim off excess skin from the opening to the duck’s cavity and back end. Rub the entire duck with 1 tablespoon of olive oil and sprinkle liberally with salt and pepper, inside and out. Roast it for a total of 2 hours, flipping it from its back to its breast (and vice versa) every 1/2 hour. Let it cool in the pan until you can handle it. Drain off the fat and either discard or reserve it for another use, such as roasting potatoes. While the duck is roasting, heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat and add the duck bacon. Cook for 5 minutes, stirring occasionally, or until starting to crisp. Add the onion, carrots, celery, garlic, and rosemary. Turn the heat down to low and cook, stirring occasionally for 15 minutes, or until softened. Add the tomatoes and their juice and put 1/2 cup water into one can, swish it around to get all the tomato stuck to the sides, pour into the next can, and repeat again with the third. Add the tomato water to the Dutch oven along with the wine, a good grind of pepper, and a healthy pinch of salt. Bring to a boil and then turn the heat down very low and let simmer for 1 hour and 15 minutes.

After the duck has cooled down a bit, remove and discard the skin and bones and shred the meat. Fold the duck meat into the ragu along with the tomato paste and cook on very low heat, uncovered, for at least 1 hour (and up to 4), adding splashes of water if necessary to keep it from drying out (continue to season with salt and pepper as you splash).

To serve, cook the pasta, divide it among bowls, and spoon a generous amount of duck ragu over the pasta. Top with the Gremolata Bread Crumbs or Parmesan.

Active preparation time: 50 minutes

Total preparation time: 4–5 hours

Gremolata Bread Crumbs

Yield: 1 cup

•2/3 cup fresh bread crumbs, toasted and coarsely ground

•Zest of 2 lemons

•1 1/2 tablespoons finely chopped fresh parsley

•Small pinch of coarse salt

Toss everything together.

Total preparation time: less than 5 minutes

So, after quickly purchasing this new addition to my collection, I have stocked up on some pantry essentials new to me (Veganaise, for one) and have selected about a dozen recipes I'd like to try.  The Roasted tomatoes are a no-brainer, as I've done them before, though the addition to roasted tomatoes in a tomato soup, I can't wait to try!  The Duck Ragu will also be on our menu, though probably for a birthday or long weekend, when I have the time.  Cook, yes, though Wonder Woman I am not!

Biscotti, Biscotti

My traditional almond biscotti - looks great served in a cup or jar

You know it, but do you love it?  Chances are you've had biscotti while catching up with a friend at a local coffee house, right?  So, what was it like?  Hard, large and awkward to dunk, and when you did accomplish the ol' dunk-a-roo, it disintegrated into the bottom of your mug.  Taste?  Pretty bland.  Well, I've got some good news for you - don't write off biscotti yet!  That manufactured variety brings shame to the simple and tasty cookie which should rest easily on your coffee saucer and perfectly go with your favorite drink. 

Biscotti with a glass of Vin Santo

Biscotti with a strong cup of coffee

Biscotti is an old Italian cookie that means twice baked - literally.  The dough is made, formed into a log on a cookie sheet, baked in the oven, removed to cool, sliced and then back on the cookie sheet into the oven to dry out over a second baking.  The result should be a nice crispy cookie that will last weeks in a sealed container and a perfect accompaniment to coffee, tea, hot chocolate or wine.  With hundreds of varieties to choose from, I am going to share with you my easy biscotti base recipe flavoured with dried cherries and dark chocolate. 

Dried Cherry and Dark Chocolate Biscotti

Ingredients

2Tbsp. butter
3/4 cup white sugar
2 eggs
1 tsp. vanilla
2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup good quality dark chocolate, shaved or chopped
1/2 - 3/4 cup dried cherries

- Preheat the oven to 350.
- In a large bowl, beat the butter and sugar until lighter in colour and fluffy.  Add the eggs, one at a time and then the vanilla; mix to incorporate.
- Time to add the dry ingredients!  Add the flour, powder and salt and mix. (this is the basic dough - feel free to make changes from here)
- Add the shaved chocolate and cherries, stirring to even distribute among the dough.
- Butter/oil a cookie sheet OR use parchment paper or a silpat.  Form the dough (you might need some extra flour to help it along) into a long log on the cookie sheet.  The width of the log will be the width of the biscotti.  I prefer my biscotti on the smaller side so it fits nicely on a coffee saucer, but the length is completely subjective!  Same with the height!  Place the biscotti in the oven and let bake for 25 minutes.  The biscotti should be completely baked (toothpick test if necessary) and starting to take on a golden colour.
- Remove the biscotti from the oven and let it cool down (impatient cooks will yield a jagged cookie - don't go there!) AND re-set the oven to 275.
- Place the biscotti log on a cutting board and with a sharp, long knife, slice the log into single biscotti - no more than 1/2 inch thick, as they become to difficult to eat!  Place the sliced biscotti back on the cookie sheet, giving some room in between each slice for the heat to transfer.
- Place the biscotti back in the oven for about 30 - 35 minutes, until dried out, but not too brown.
- Remove from the oven and let cool.  That's it!

Some biscotti can be dipped in a bath of melted chocolate for the truly indulgent!
There are countless flavours biscotti can take, from sweet to savory.  If you remove the cherries and chocolate from the recipe (and in some cases, the vanilla) you can play around with different varieties.  This week, while hosting a Stella and Dot Trunk Show, I prepared three flavors to pair with Italian Prosecco, white and Chianti: cherry and dark chocolate, lemon and white chocolate and traditional almond (here, you substitute the vanilla flavouring for almond flavouring, and toast the almond slices before adding to the base recipe).

Other flavours I have made in the past were walnut, macadamia with coconut, dried fruit, cranberry and orange, chocolate with coconut and maple.

I have never tried savory biscotti, but I'm sure you could adjust the recipe to reflect one worthy of olives, cheese, pancetta, or herbs.

So, go ahead, whip up a batch of these simple but flavourful cookies and let your imagination dictate the combination!  Biscotti are great to have on hand for unexpected visitors, for breakfast or tea time and even to help build a beautiful dessert!  Tomorrow we are hosting two couples at our place for a late dinner, and with only an hour to cook, dessert will be a a tiramisu made tonight with my left over cherry biscotti and a cappuccino!

Very inviting!

Spring time Crostini

Even though it still doesn't feel or look like Spring, the calendar tells me it's soon time to start adjusting some of our vegetables to reflect the season! (and I can't wait!) I'm expecting to see lots of beautiful asparagus and artichokes any day now, and while it's too early to take advantage of your own crop of peas, here is a fantastic spring pea crostini - try the farmers market to see if some spring peas have arrived or if the market is bare, frozen will do - I've pulled out the last of our sweet pea havest we froze last summer.

Thanks to Giada De Laurentiis for this seasonal recipe:

Pea Pesto Crostini

Ingredients


Pesto:

1 (10-ounce) package frozen peas, defrosted OR fresh spring peas

1 garlic clove

1/2 cup grated Parmesan cheese

1 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

1/3 cup olive oil

Crostini:

8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note

1/3 cup olive oil

Garnish:

8 cherry tomatoes, halved or 1 small tomato, diced
OR
proscuitto, diced

Directions

For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
Top with tomato halves OR proscuitto and serve.

*Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

Quinoa

I love starches.  But sometimes, there is a craving for something....different.  I know, potatoes have thousands of possibilities, and rice, well, just as many.  So on a shopping excursion to our local Costco a few weeks ago, I came across a Costco size bag of organic Quinoa.  An ancient grain, chocked full of nutrients and goodness, and a perfect substitute when you want to switch things up with some of your favorite meals.

But what to do with this bag of little edible pearls?  After snooping around several food blogs and the Food Network, I ran across a quick and easy recipe for first time Quinoa users which received a thumbs up from hubby (and that's saying something when you are replacing a Brit's potatoes)!  I'll be honest, my first attempt caught me with no pine nuts in the house and a short time to execute this recipe.  The result was fantastic with or without the nuts!  Quinoa is a hearty, though light grain.  It works great with steak and a rustic roasted vegetable.  Rule of thumb: treat it like rice.  For whatever measurement you use of Quinoa, use two parts of water and boil for about 15 minutes, or until done.  This is the basis for the Quinoa - from here you can try a wide variety of flavor combinations, depending on what is accompanying the grain.

Here is the recipe to get you started with Quinoa, courtesy of the Food Network:

Herbed Quinoa with Pine Nuts

Cook Time:20 min

Level: Easy
Yield: 6 servings, serving size 3/4 cup
Ingredients
2 cups low-sodium chicken broth
1 cup quinoa, rinsed

1/4 cup pine nuts

1 tablespoon olive oil

1/2 large onion, chopped

1/3 cup chopped fresh parsley leaves

Salt and pepper

Directions

Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
Per Serving:

Calories 180; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 3 g) ; Protein 6 g; Carb 23 g; Fiber 2 g; Cholesterol 0 mg; Sodium 30 mg

Mothers know best...especially Teachers!

OK, first off, I have to apologize to my daughter's teacher who gave me a great idea for a blog about a month ago, and it has taken me this long to make it happen!  What can I say, life has been crazy hectic, throw in the flu, change of job and an increase in sales with Stella and Dot, and something has to give!

The title, is self explanatory.  And so true!

So, Jenna has been blessed with a great teacher for her Grade 5 and Grade 6 class years - one who is open to communicating with me and Jenna and genuinely cares about the growth of her students.  On top of that, she is a wife and mother of two boys with a busy schedule!  Regardless, she still has time to mention some of her own tips to maintaining her sanity and the all-important work-life balance, so how could I not pass these on to THE GOODS readers - I mean, isn't that the whole point of this blog?

Mrs. McLeod has re-introduced us to a proud Albertan and master of time management, Sandy Richardson.  Sandy has been gathering a large following over the past few years with her cookbooks, helpful tips of keeping nutrition in a busy household while still managing to spend time with her family.  She is probably the most well-known meal planning expert in North America as well as a known TV personality, while her wisdom is shared and supported by both medical doctors and nutritionist across the country.

Check out her website, filled with recipes, tips and even a grocery store generator:

http://www.cookingfortherushed.com/

Sandy's new book and movement, Eating Forward, is all about bringing families back to the dinner table while improving relationships in the home.  And I would suspect that being a modern mother of seven children probably had something to do with her fantastic time management skills!

One of the many recipes that have been mother/Teacher/family approved is a chicken and Caesar recipe.  I did come across one on the Food Network website, it was rate 4/5 with lots of shortcuts to make the meal in under 15 minutes, so hopefully this is the right one:

Chicken Caesar Salad with Garlic Bread

Ingredients


1x1 kilogram precooked roaster chicken from deli

2 Caesar salad kits (complete with Romaine lettuce, dressing, croutons.)

2 tablespoons real bacon bits (optional)

2 – 4 teaspoons Mrs. Dash Extra Spicy seasoning

2 tablespoons low-fat grated Parmesan cheese

1 whole-wheat baguettes

2 tablespoons butter or margarine

1/2 teaspoon garlic powder

1/2 teaspoon parsley flakes


Directions

1.Cut chicken into bite-size pieces. Place in a microwave safe bowl. Let stand in fridge.

2.Put salad into salad bowl. Pour dressing as desired over salad and toss.

3.Sprinkle with bacon bits and croutons.

4.Divide onto individual serving plates.

5.Toss chicken pieces with spice and cook in microwave at high for 2 minutes or until hot.

6.Toss and heat again for 1 minute.

7.Divide chicken equal over lettuce and finish with a sprinkle of Parmesan.

8.Slice bread lengthwise, lightly butter and sprinkle with garlic powder and parsley.

9.Turn oven off and toss bread in, butter side up.


So, for those that find themselves at a loss of what to have for dinner en route from work, I suggest you take tomorrow's lunch break and have a glance at Sandy Richardson's website.  Not only will she give you some new ideas for dinner, healthy alternative meals and, like the recipe above, ideas for quick, last minute meals, she also inspires you to take that daily stress off your shoulders and plan in advance, let the kids help out and enjoy each others company around the table.

Although our family is very busy, we always make time to eat dinner together and without interruption.  I took to meal planning a few years ago when juggling life and managing a team was becoming too much work with too little hours.  Every Saturday I try to decide what we will have for dinner, or possible combinations, and then plan my grocery list for the following day.  Though not as systematic as Sandy's routine, it works.

And many thanks to Cheryl McLeod, who took the time to share this cookbook and website with me.  Detention for tardiness is more than acceptable!

Tacos, Tacos

OK, no offense to the intelligent Mexican man in the white suit on t.v, but tacos does not equal Old El Paso!  Real tacos are a wonderfully simple food, complex in flavor and suited to everyone's individual taste.  Street food in Mexico, you can find numerous stalls around the town, including in front of Costco or the Mega (local Superstore) similar to our Canadian Fat Franks stalls.  They are delicious.  I love them with chicken (pollo), flank steak (arrachera), and, yes, now fish (pescado).

We are always out to try at least two new things on each trip to Mexico and this time it was Tacos al Pastor at a local taqueria, and the famous Baja fish taco.  Al Pastor - excellent.  But, I have to admit, I couldn't find the taco stall that gets rave reviews by multiple food network chefs, and our choice was less than spectacular.  However, it has now led me on the hunt for a great recipe I can try at home.  So, I turn to Bobby Flay and  his recipe with another wonderful addition, a slight move away from traditional Tacos pescado - grilled fish!  On the menu this weekend at our place!

Thank you to Food Network and Bobby Flay for this modern and health conscious version of Tacos Pescado.  Here is my slightly adapted version:

Ingredients


Tacos:

1 pound white flaky fish, or try cod or halibut

1/4 cup canola oil

1 lime, juiced

1 tablespoons ancho chili powder

1 jalapeno, coarsely chopped

1/4 cup chopped fresh cilantro leaves

8 corn tortillas


Garnish:

Shredded white cabbage

Hot sauce (our favorite Valentina Mexican sauce, found in your local Walmart grocery store!)

Sour cream

Thinly sliced red onion

Thinly sliced green onion

Chopped cilantro leaves

Pureed Tomato Salsa, recipe follows

Directions

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Try your favorite salsa recipes for this dish (red, green or both), or try Bobby Flay's pureed tomato salsa:

Pureed Tomato Salsa:

2 tablespoon peanut oil

1 small red onion, coarsely chopped

4 cloves garlic, coarsely chopped

4 large ripe tomatoes, chopped

1 serrano chile (fresh or dried)

1 jalapeno, sliced

1 tablespoon chipotle hot sauce

1 tablespoon Mexican oregano

1/4 cup chopped fresh cilantro leaves

Salt and pepper

Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.


Saludos!

Dreaming of muffins, and scones and coffee cake, etc..

Well, a few times a year I go on a restricted diet for about four days - just to help the ol' digestive tract and stay healthy.  This program banishes all oils, sugar, sodium, dairy products, nuts and just about everything, leaving some fun-filled days of chicken, raw vegetables and rice with minimal fruit.  It works - I feel great afterwards, a higher level of energy and well, regular.  But the cravings for all things decent are extreme, and right now I am 1/2 way through Day 3 and I can't get past the need for my homemade blueberry muffins or a perfectly crisp and fluffy scone!  I don't know why, I haven't had a scone in about two years!  My foodie instinct says not only should I get into the kitchen but should whip up batchs often, but my harsh reality says not until Saturday!

So, in anticipation of the first ten minutes I am awake on Saturday morning, I found the supposed "best scone recipe" listed on allrecipes.com - ready to whip up a batch for the family!  Hoping to report back to you on Saturday with the results!

Scones,  courtesy of Allrecipes.com

Ingredients


1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk

Directions

Preheat the oven to 400 degrees F (200 degrees C).

Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!

With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.

Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.