Apple Blossom

Apple season is finally here, hooray!  My favourite kind of apple is honeycrisp and they are best eaten in the fall just picked from our local orchards.  I actually stopped at our local orchard after driving 18 hours straight with three preschoolers and six year to pick up a bushel of these apples.  They are so yummy!  However these apples    only fueled my need to bake.  Looking in my freezer I saw some frozen pie crust that needed to used, so that along with the apples and the fact that apple blossoms are one of my husbands favourite desserts inspired the following dessert!  Here is the link for the original recipe.

Apple Blossoms
Pastry for a 2 crust pie
• 6 small apples
• sugar
• cinnamon and nutmeg to taste
• butter

Vanilla Sauce:
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup whipping cream
• 1/2 cup butter
• 1 tsp. vanilla

Roll pastry on lightly floured surface into 18 X 12" rectangle. Cut rectangle into 6" squares. Place an apple in the center of each pastry square; sprinkle with sugar, cinnamon and nutmeg, dot with butter. Bring corners of pastry squares to top of apple; press edges to seal. Place in 9 x 13" pan, brush dumplings with beaten egg white and sprinkle with sugar. Bake in 375°F oven for 40 minutes or until apples are tender. In small saucepan combine sugars, whipping cream and butter. Bring to a boil, stir in vanilla. Serve warm sauce over dumpling.

Stuffed Mushroom Caps

The other day when I was at the grocery store that had these lovely portobello mushrooms caps on sale, it think because it is getting colder so people are not barbecuing as much.  Anyway I decided to buy them, bring them home and then decide what to make.  I settled on stuffed mushroom caps and I am glad that I did.  These turned out great and they were really yummy.  These replaced the meat part of our meal for supper but you could also stuff white mushrooms and serve them as a side dish.  However, while my husband and I really enjoyed these my kids chose only to eat the filling.  I do consider this to be a small victory because at least they did eat some of the supper.  

Stuffed Mushroom Caps

6 Large protobello mushroom caps

2 Tablespoons Olive Oil

1 Medium Onion, finely chopped

1 garlic clove minced

3/4 cups plain white bread crumbs

1/2 cup grated Romano

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 teaspoon dried parsley

1.  Preheat oven to 350 F.  Lightly oil a baking sheet.

2.  Wipe mushrooms with a damp cloth.  Remove the stems and set aside.  

3.  Heat the oil over medium heat.  Add the onion and the garlic and cook, stirring occasionally, until the onion is translucent about 5 minutes.  Add the mushrooms.  Cook stirring occasionally until the mushrooms are tender, about 5 minutes.  Transfer to a bowl and set aside to cool.

4.  Add the bread crumbs, cheese, parsley, salt and pepper and mix well.

5.  Arrange the mushrooms on the baking sheet.  Fill each cap with the stuffing.  

6.  Bake until stuffing begins to brown about 15 minutes.  Serve hot.

Red Velvet Cupcake

Recently it was my dad's birthday and his favourite cake is red velvet so I decided to make a giant red velvet cupcake for his birthday.  This plan did not go well and I wanted to throw the whole cake in the garbage.  The worst insult was when my Dad said that the cream cheese icing on the top looked like mashed potatoes, not exactly the look I was going for.  So I used cake man raven's recipe.  This recipe calls for 11/2 cups of oil, which seemed like a lot to me, but the cake had gotten good reviews do I figured I would try it.  Well I am not sure if it was the oil or the fact that I decided to use a giant cupcake mold but the middle of my cake was gooey and not cooked and the outside was dry.  Then I decided to go whole hog and try the icing recipe as well. Once again this did not turn out well, it was not light and fluffy and just did not have a good cream cheese frosting consistency or taste.  I am including the recipe, you could try it and put less oil in the cake and cream cheese in the frosting and see if it works better for you.

Red Velvet Cake

Original Recipe by Cake Man Raven

Ingredients
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:

1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
Yield: enough to frost a 3 layer (9-inch) cake

Grilled Lemon Chicken With Brie

This recipe intrigued me because you grilled the lemon before you squeezed it onto the chicken. I found the grilling the lemon made it easier to squeeze and therefore more juice seemed to come out.  I also found that it gave the lemon a slightly different flavour.  I enjoyed this recipe.  I found that the sourness of the lemon was nicely contrasted with the creaminess of the Brie.  My kids also really enjoyed the lemon and the Brie so all in all it was a success.  

Original recipe from Bobby Flay

Ingredients
4 boneless, skinless chicken breasts, pounded thin
Olive oil
Salt and freshly ground black pepper
1/2 pound Brie,
2 lemons, halved
Directions

Heat the grill to high.
Brush the chicken on both sides with oil and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 2 minutes per side. Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds. Brush the cut side of lemons with oil and grill, cut side down until golden brown and slightly charred, about 45 seconds.
Squeeze the grilled lemon on top and drizzle with olive oil.

Best Ever Cocoa Brownies

It is fall and I feel the need to bake!  If I could I would make brownies, muffins, cupcakes, pies, and cookies everyday.  When the fall weather comes something in me just says it is time to bake.  My husband finds my obsession with baking a little humorous, although he does tend to enjoy the fruits of my obsession.  I saw these brownies on the Technicolor kitchen website and decided that I needed to make.  They are a moist fudgy brownie, not cakey at all, which is my kind of brownie.  They are well worth the little extra effort, and would be great with a scoop of vanilla ice-cream!

Original recipe from Technicolor Kitchen 

Best cocoa brownies

10 tablespoons (140g/1 ¼ sticks) unsalted butter
1 ¼ (250g) cups sugar - I used vanilla sugar
¾ cup + 2 tablespoons (80g) unsweetened cocoa powder (natural or Dutch-process)
¼ teaspoon salt
½ teaspoon pure vanilla extract
2 cold large eggs
½ cup (70g) all-purpose flour
2/3 cup (74g) walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat the oven to 160°C/325°F. Line the bottom and sides of a 20cm (8in) square baking pan with foil, leaving an overhang on two opposite sides. Butter the foil.

In a medium heatproof bowl, add the butter and set on top of a large sauce pan with barely simmering water. Melt the butter, then add sugar and salt, and stir until well combined. Next add the cocoa powder and stir until mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Chuck’s note on chocolate: any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes, which maybe more exciting for you. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.

Makes 16 large or 25 smaller brownies

Triple Citrus Glazed Grilled Salmon

Until recently my family never ate salmon.  We had been scared by eating strong tasting tinned salmon from the grocery store. However, after reading up on fish and watching several cooks who prepared salmon I decided that we needed to bravely explore the world of seafood and I would say that it has been quite successful.  We now quite enjoy salmon.  On that note I would say that they salmon was okay.  I found the glaze to be a little strong tasting, however my kids really liked it.  They kept asking for more dipping sauce.   So all I can tell you it so try and see if you like it. 

Triple Citrus Glazed Grilled Salmon

Original Recipe the Neely's

Ingredients
Triple Citrus Glaze:
3/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup chicken stock
1 garlic clove, minced
2 tablespoons orange marmalade
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1 tablespoon butter
Pinch kosher salt and freshly cracked black pepper


Grilled Salmon:
Extra-virgin olive oil, for brushing
4 (6-ounce, 1-inch thick) salmon fillets
Kosher salt and freshly cracked black pepper
Directions




Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.


Salmon:
Heat a grill to medium-high heat.
Reserve some glaze to use as dipping sauce. Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving. Serve the reserved glaze alongside as dipping sauce.

Spicey Shrimp and Rice

We just got back from vacationing in the southern Unitied States were we enjoyed lots of seafood.  While we were there we actually bought shrimp from a roadside stand, like being peaches or corn. It was a little shack that was selling whole shrimps, head on for $6 a pound.  This was probably some of the best shrimp I have ever eaten.  Since we were vacationing with my parents they also enjoyed the shrimp and fish of the south, so for my dad's birthday at home I decided to make him a shrimp dish.  While the dish was yummy, creamy, sour and spicy all in one.  However,  I made one fatal error.  I substituted evaoporated milk for whipping cream.  I forgot that when you use citrus juice you need to use whipping cream or the milk will curdle.  So no that is not cheese on the shrimp it is curdled milk.  So when you make it at home use whipping cream.  Actually when I told my husband what I had done he laughed when he read the recipe.  He could not understand why I was trying to make something with a stick of butter in it healthier by leaving out the cream.  In retrospect I wonder why I bothered as well.   

Original recipe by Giada-de-laurentiis

Ingredients
1 stick (4 ounces) unsalted butter, divided, at room temperature
2 cups parboiled long-grain rice, such as Uncle Ben's
3 1/2 cups chicken stock
2 teaspoons kosher salt
1 clove garlic, minced
2 pounds small shrimp, peeled and deveined
1/2 cup lemon juice (about 2 lemons)
2 tablespoons of hot sauce
1 cup whipping cream (do not use evaporated milk it will curdle)
Freshly ground black pepper
Directions
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock, 1 tablespoon of hot sauce and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and the remaining tablespoon of hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.

Blueberry Breakfast Muffins

I am so excited!  I just learned that Anna Olson, the chef who I got this recipe from, is coming to the fair!  I dutifully watch her cooking show and have sucessfully tried numerous of her recipes.  I can't wait to see her in person.  I wonder what she will make seeing as it is a country fair.  Anyway, I made this breakfast muffin recipe that  she featured on her show.  They were quite good.  Light, non-greasy, with just a hint of orange.  A nice breakfast when you are in a hurry or a fulfilling afternoon snack!

Original recipe by Anna Olson

Ingredients
1/3 cup (75 mL) canola oil
1/2 cup (125 mL) honey
2 large eggs
1 1/4 cups (300 mL) 2% plain yogurt
1 teaspoon (5 mL) finely grated orange zest
1 cup (250 mL) whole wheat flour
1 cup (250 mL) all-purpose flour
2 teaspoons (10 mL) baking powder
1 teaspoon (5 mL) baking soda
1 teaspoon (5 mL) ground cinnamon
1/2 teaspoon (2 mL) salt
1 1/2 cups (375 mL) fresh blueberries
Directions
Preheat oven to 375 °F (190 °C) and line a 12-cup muffin tin (or 36 cup mini muffin tin) with paper liners (alternately, tins can be greased).
Whisk oil, honey, eggs, yogurt and orange zest to blend. In a separate bowl, combine flours, baking powder, baking soda, cinnamon and salt.
Add to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.
Bake for 20 to 22 minutes, until muffins spring back when touched. Muffin will keep 2 days in an airtight container, or can be frozen.

Pastina with Carrots, Corn and Chicken

I was watching Giada at home the other day on the food network and I saw this recipe.  I looked like something my kids would enjoy eating to I decided to try it.  While my husband and I were pleasantly surprised at how good this tastes two of children refused to eat it because it contained carrots.  We refuse to hide vegetables in our kids food.  We feel it is important that they know what they are eating otherwise when they encounter the same vegetable elsewhere they will refuse to eat it because they do not know that they have already been eating them at home.  As you can see the carrots were chopped really small and as a result they imparted very little taste but still lots of nutritional value.    So while this recipe failed in getting two of my kids to eat their carrots it did excel in taste.

Pastina Carrots and Corn

Original recipe by Giada De-Laurentiis

Ingredients
1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
2 tablespoons olive oil
1 small onion, finely diced
2 medium carrots, peeled and diced into 1/2-inch pieces
1 cup low-sodium chicken stock
1 cup frozen corn, thawed
2 cooked chicken breasts cubed
1/2 cup (4 ounces) cream cheese, at room temperature
1/4 cup (4 ounces) grated Romano cheese
1/4 cup butter
Kosher salt
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.
In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the corn and chicken to the pan and cook for 2 minutes until they are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses and butter. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

Cumin BBQ Brick Chicken

I have made split chicken under a brick before and it has turned out great. However something went really wrong with this chicken and the skin got a little charred. My husband said that I had the BBQ too hot. I think I just was not paying attention I was busy doing other things. So here is a picture of my failure. Some of the chicken was still salvageable however so we did eat supper. My kids actually liked it with a little bit of special sauce (ketchup).

Split Whole Cumin Chicken
Michael Haye
Ingredients
1 (4 to 6-pound) chicken
Marinade:
3 tablespoons olive oil
2 ounces honey
1 bunch freshly chopped cilantro leaves
1 quart buttermilk
Rub:
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons paprika
4 tablespoons ground cumin
Salt and freshly ground black pepper
4 cloves fresh minced garlic
Basting liquid:
1/2 cup olive oil
3 tablespoons ground cumin
3 tablespoons fennel seed
For the marinade:
Mix olive oil, honey and cilantro in a bowl, add buttermilk and mix well.
Directions


For the rub:
Mix ingredients in a small bowl and set aside until ready to use.
For the basting liquid:
Combine the ingredients in small bowl and place by the grill with a brush for basting.
Place chicken breast down. Grab tail and cut along the back bone, do the same on the other side and remove the back bone.
Add the marinade to a resealable bag and add the chicken. Let marinate for 1 to 2 hours in the refrigerator.
Remove chicken from marinade and pat skin dry. Coat the skin of the chicken with the rub and carefully place some of the rub under skin. Return to the refrigerator for a minimum of 20 minutes.
Taking two bricks, wrap both separately in two layers of aluminum foil. Place chicken on the grill skin side down and put bricks on top. Flip after 20 minutes and return bricks to the top of the chicken until done about 15 more minutes.
When cooked through, remove the chicken from the grill and peel off the skin. Place the chicken, flesh side down, on the grill over high heat to get grill marks. Place the reserved skin on the top level of grill to crisp. Transfer the chicken to a serving platter.