food

Quorn

Tue, 10 Feb 2009 21:14:22 -0500

Incredible vegetarian "chicken" products, direct from England.

http://www.quorn.us/

Posted by Melanie

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Black bean burgers

Tue, 10 Feb 2009 21:15:28 -0500

From Epicurious.com

2 (14-ounce) cans black beans, rinsed and drained, divided
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns

Accompaniments: sour cream; salsa; lettuce

Preparation

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.

http://www.epicurious.com/recipes/food/views/Black-Bean-B...

Posted by Melanie

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Authentic Cheese Fondue Recipe

Mon, 19 Jan 2009 20:38:47 -0500

http://www.epicurious.com/recipes/member/views/AUTHENTIC-...

Posted by Melanie

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16900+ mixed drink recipes

Tue, 04 Nov 2008 19:34:01 -0500

Pretty complete directory, well organized http://www.drinksmixer.com/

http://www.drinksmixer.com/

Posted by Melanie

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First Fruit: Celebrate the season with a Vodka Mango Lassi

Sat, 04 Apr 2009 11:54:05 -0400

Each spring, fruit lovers eagerly await the first crop of Indian mangoes to hit local markets. Though this superfruit is grown all over the world, enthusiasts favor the varieties that hail from India, where the sacred mango's arrival creates a fever pitch.

The Vodka Mango Lassi
Makes 1 drink

Ice
1 1/2 ounces vodka (try ABSOLUT Mango vodka)
1 ounce whole-milk yogurt
1 ounce one-percent milk
1/2 ounce canned mango pulp (such as Ratna Alphonso brand)
1/2 ounce honey syrup (1 part honey dissolved in 1 part warm water)
2 dashes Regan's Orange Bitters
1/8 teaspoon freshly grated cinnamon
Rose water

Fill a cocktail shaker with ice. Add the vodka, yogurt, milk, mango pulp, honey syrup, bitters and cinnamon. Shake vigorously and strain into a highball glass. Add 1 large ice cube and top with 3 spritzes (or 1 drop) of rose water.

Posted by Melanie

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Single Malt Scotch Bars

Mon, 27 Jul 2009 18:43:45 -0400

http://bonbonbar.foodzie.com/products/340-Single-Malt-Sco...

Posted by Melanie

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Babycakes NYC™ : Vegan Bakery

Tue, 28 Jul 2009 21:05:32 -0400

http://www.babycakesnyc.com/

Posted by Melanie

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The Urban Element

Mon, 03 Aug 2009 14:52:21 -0400

Offering the ultimate culinary experience while supporting local chefs, food producers, farmers and restaurants, The Urban Element provides a wide range of activities and culinary events that encourage participation and interaction. Lots of fun and educational too.

Old Fire Station No.11
424 Parkdale Ave
Ottawa ON
613-722-0885

http://www.theurbanelement.ca

Posted by Melanie

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Olive + Gourmando

Mon, 31 Aug 2009 21:00:10 -0400

Spectacular cheesy southern biscuits in old Montreal.

351 Rue Saint Paul Ouest, Montreal, QC
514-350-1083

http://Oliveetgourmando.com

Posted by Melanie

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Lemon-Almond Biscotti

Mon, 08 Feb 2010 12:59:52 -0500

Makes about 3 dozen

Preparation time: 15 minutes
Baking time: about 45 minutes

Almonds, lemons and olive oil are natural partners in Mediterranean cooking. They flavor both savory dishes and sweets like these Southern Italian cookies.

Ingredients
- 3 eggs
- 1-1/4 cups (300 mL) granulated sugar
- 1/3 cup (75 mL) mild-flavored olive oil
- 1 tbsp (15 mL) grated lemon rind (can substitue with orange)
- 1 tsp (5 mL) almond extract
- 2-3/4 (675 mL) all-purpose flour
- 2-1/2 tsp (12 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) whole unblanched almonds, coarsely chopped
- 1 egg white
- 1/2 cup (125 mL) sliced unblanched almonds

Preparation
1. In a large bowl, beat eggs; beat in sugar, oil, lemon rind and almond extract. Combine flour, baking powder and salt; stir into egg mixture to make soft sticky dough. Stir in chopped almonds.

2. Turn out onto lightly floured surface. With floured hands, shape into ball; divide dough in half. Shape each piece into a log about 10 inches (25 cm) long. Place 3 inches (8 cm) apart on well-greased large baking sheet; flatten each log to 2-1/2 inches (6 cm) in width, with slightly rounded top.

3. Brush logs with egg white; top with sliced almonds in single layer.

4. Bake in 325F (160C) oven for 25 to 30 minutes or until lightly colored and firm to the touch. Let cool on baking sheet for 10 minutes.

5. Transfer logs to cutting board. With large serrated knife, cut on slight diagonal into 1/2-inch (1 cm) slices. Arrange slices upright, about 1 inch (2.5 cm) apart, on baking sheet (use two sheets if necessary)

6. Reduce oven temperature to 300F (150C). Bake the slices for 20 to 25 minutes or until dry and lightly browned. Let cool on rack. Store in covered container for up to 1 week.

Per biscotti: 119 calories, 5 g fat.

Comments

As published in Homemaker's Nov/Dec 1996

about 2 years ago by Marcelo

Posted by Melanie

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Black-Sugar-Glazed Medjool Dates With Pecorino and Walnuts

Wed, 17 Feb 2010 21:00:31 -0500

2 tablespoons black sugar (dark muscovado)
1 teaspoon molasses
1/4 teaspoon cocoa powder
1 teaspoon fennel seed, toasted until fragrant and lightly crushed Freshly ground black pepper, to taste
Pinch of sea salt
1 tablespoon plus 1 teaspoon sherry vinegar

For the dates:
6 medjool dates, cut lengthwise in half and pitted
4 ounces aged pecorino, shaved with a vegetable peeler
1/4 cup walnuts, toasted and roughly chopped
Walnut oil, for sprinkling
Lightly cracked black pepper.

1. Arrange an oven rack in the top third of the oven and preheat to 400 degrees. To prepare the glaze, combine 3 tablespoons water, the sugar, molasses, cocoa, fennel seed, two to three grinds of pepper and salt in a small, heavy-bottomed saucepan. Bring to a simmer over low heat, stirring occasionally. Add the vinegar and simmer until just thickened, about 5 minutes. Reserve until ready to use, or refrigerate for up to 2 days. Bring to room temperature before serving.

2. Place the date halves, cut side up, on a small baking sheet or casserole dish. Lay 6 slices of pecorino on top of each. Sprinkle the walnuts, a few drops of walnut oil and a few cracks of pepper over each date. Bake until the cheese has just started to melt, 5 to 7 minutes. Remove from the oven and transfer the dates to a serving platter. Drizzle with the black-sugar glaze and serve immediately. Makes 12 date halves.

Resipe from NYtimes.com

http://www.nytimes.com/2010/02/14/magazine/14food-t-002.html

Posted by Melanie

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Truffes de chèvre aux olives noires

Mon, 24 May 2010 18:17:57 -0400

Ingrédients

chapelure d’olives noires:
375 ml (1 1/2 tasse) d’olives noires Kalamata dans l’huile, égouttées, dénoyautées et hachées grossièrement
60 ml (1/4 tasse) de chapelure

truffe:
250 g (1/2 lb) de fromage de chèvre non affiné à pâte molle
5 ml (1 c. à thé) de thym frais ciselé
Poivre du moulin

Préparation

chapelure d’olives noires
1 .Placer la grille au centre du four. Préchauffer le four à 120 °C (250 °F). Tapisser une plaque de cuisson de papier parchemin.
2 .Dans un bol, couvrir les olives d’eau froide et laisser reposer environ 15 minutes. Cette opération permet de dessaler les olives. Égoutter et déposer les olives sur la plaque. Cuire au four de 3 h 30 à 4 heures ou jusqu’à ce que les olives soient complètement sèches. Laisser refroidir.
3 .Dans un petit robot, réduire les olives en poudre fine avec la chapelure. Réserver dans une assiette.

truffes
1 .Dans un bol, mélanger le fromage et le thym à l’aide d’une fourchette. Poivrer. À l’aide d’une cuillère, prélever environ 15 ml (1 c. à soupe) de fromage pour chaque truffe et façonner en boule entre les mains. Rouler les truffes dans la chapelure d’olives et conserver au réfrigérateur.

notes
Se préparent la veille.
Il vous restera de la chapelure. Elle sera délicieuse sur les pâtes, les poissons et les salades vertes. Conserver dans un contenant hermétique.

temps de préparation: 20 min
temps de cuisson: 4 h
rendement: 14

la SAQ vous suggère un vin Fruité et vif

Ces vins secs possèdent un nez aux arômes de fruits et de fleurs tout en offrant une certaine richesse en bouche. Leur acidité leur procure une agréable vivacité.

À savourer avec...

Moules
Tartare de poisson (saumon fumé, gravlax)
Volaille sauce au vin blanc ou cuite au jus
Fromage à pâte pressée (cantal, emmental, gruyère)
Sushis
Raclette
Plats thaïlandais à base de poissons

http://www.ricardocuisine.com/recettes/entrees-et-amuse-g...

Posted by Melanie

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Beet & Pear Salad with Borgonzola Cheese & Candied Walnuts

Wed, 04 Aug 2010 21:50:24 -0400

At the Imperial restaurant in Ottawa, I had a truly tasty salad. Tonight, I tried to make a version inspired by that recipe:

Julienned beet and pear
On a bed of mixed greens
With thinly sliced red onion
Topped with maple candied walnuts
And globs of borgonzola cheese
With a lime juice and mint dressing
And salt and pepper to taste

YU-MMY!

http://www.corkboard.it/posting/show/7622-imperial

Posted by Melanie

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Crystal Head Vodka by Dan Aykroyd

Mon, 13 Sep 2010 19:11:45 -0400

Hands down the winner of our vodka taste-test.

Crystal Head Vodka is “Quadruple” distilled, then “Triple” filtered through polished crystals known as Herkimer Diamonds. It is non-enhanced “Pure Spirit” free of any additives such as sugar, glycerin, or citrus oil.
New Age belief systems claim that Herkimer diamonds emit positive energy and are known to raise human energy levels; so much so, they are recommended whenever you need more cheer in your life.

Fun article about the ban in Ontario, Dan's home province:

http://www.theglobeandmail....

http://www.crystalheadvodka.com/

Posted by Melanie

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Double-Chocolate Loaf with

Tue, 05 Oct 2010 22:30:33 -0400

Yield: One 9-by-5-inch loaf

For the Double-Chocolate Loaf:
• ¾ cup firmly packed dark brown sugar
• 1 cup dark unsweetened cocoa powder (like Valrhona),
sifted
• 1½ cups all-purpose flour
• 3/4 cup granulated sugar
• 1½ teaspoons baking soda
• ¾ teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 large egg yolk
• ¾ cup buttermilk
• ½ cup vegetable oil
• 1 teaspoon pure vanilla extract
• 8 ounces good-quality dark chocolate (60 to 72%), coarsely chopped

For the Peanut-Butter-Cream-Cheese Spread:
• 5 ounces cream cheese, softened
• 2 tablespoons creamy peanut butter
• 1/3 cup sugar

1. Make the loaf: Preheat the oven to 350° and position the rack in the center of the oven. Butter a 9-by-5-inch loaf pan and dust with flour, knocking out the excess flour.

2. Place the brown sugar in the bowl of a standing mixer fitted with the paddle attachment. Press out any lumps with the back of a large spoon. Add the cocoa, flour, granulated sugar, baking soda, baking powder and salt. Scrape down the sides and bottom of the bowl.

3. In a separate bowl, whisk the eggs and egg yolk until blended, then add the buttermilk, oil, and vanilla; whisk until combined. Turn the mixer to low and slowly pour the wet ingredients into the dry ones, mixing until just combined. Stir in the dark chocolate chunks by hand. Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

4. Make the peanut-butter-cream-cheese spread: In a bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and the peanut butter until smooth. Add the sugar and beat until incorporated. Serve the loaf plain or toasted, topped with the peanutbutter- cream-cheese spread.

Note: The loaf can be placed in an airtight container or wrapped
tightly and stored at room temperature for up to 3 days. The spread
can be covered with plastic and re"igerated for up to three days.

Recipe adapted from Baked Explorations: Classic American Desserts Reinvented

http://tastingtable.com/ecs/3927.htm?sid=138761

Posted by Melanie

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Herb Cheese Ball Recipe

Thu, 19 Feb 2009 19:44:05 -0500

Mmmm.... crack on crackers.

Aunt Norma's cheese ball recipe. Thanks Norma!!

8 oz. cream cheese
¼ lb. of butter
1 clove chopped garlic
2 tbsp. chopped onion
¼ cup grated mild cheese
¼ cup grated old cheese
½ tsp. Oregano
¼ tsp. Basil
¼ tsp. Thyme
½ tsp. salt / pepper

Cream / cream cheese + butter
Add herbs and gratted cheese and mix well
Shape into a ball and roll in chopped walnuts if desired
Refrigerate until firm
Serve with crackers, bread, veggies, etc.

Posted by Melanie

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Auntie Loo's Treats - Ottawa's 1st 100% vegan bakery

Mon, 20 Dec 2010 12:44:35 -0500

507 Bronson Ave
Ottawa ON
Closed Monday & Sunday
Tues - Fri: 3pm - 6:30pm
Saturday: 8am - 2pm

I had the gingerbread lemon cupcakes and they were amazing!

http://auntieloostreats.blogspot.com/

Posted by Melanie

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Moosewood Cookbook Eggplant Parmesan Recipe

Tue, 11 Jan 2011 13:21:40 -0500

Ingredients:

Moosewood Cookbook Tomato Sauce:
2 tbsp Antica Olive Oil
1 serving Yellow Onion Large
2 tsp Basil, Dried
1 tsp Oregano, Dried
1 tsp Thyme, Dried
1 tsp Salt*
28 oz Hunt's Crushed Tomatoes
6 oz Tomatoes Paste
6 clove Garlic Clove
1 serving Parsley
1 tbsp Honey
1/4 tsp Black Pepper

2 lb Eggplant (raw)
3/4 cup Milk, 1% Lowfat
2 cups Toasted Bread Crumbs
1 tsp Basil, Dried
1/2 tsp Oregano, Dried
1/2 tsp Thyme, Dried
1 tsp Canola/olive Oil
16 oz Mozzarella Cheese
2 oz Parmesan Reggiano

Directions
Moosewood Cookbook Tomato Sauce: Saute the onions over medium-low heat until soft, 8-10 minutes. Stir in the basil, oregano, thyme, and salt and continue to saute another minute. Add the canned crushed tomatoes, tomato paste, honey, and pepper (more or less to taste); stir together. Partially cover and simmer over low heat about 20 minutes while chopping/dicing the garlic. Add the garlic and simmer another ten minutes while chopping the parsley. Add the parsley at the last minute.

Shred the mozzarella and reggiano cheeses. Heat the oven to 375 F. Wash and slice the eggplant (two medium) horizontally. In a shallow dish, mix the crumbs with the basil, oregano, and thyme. Using the olive oil, oil a cookie sheet and a 9x13 pan (use your fingers to spread it around; you don't need much oil at all). Dip the eggplant slices in the milk to coat both sides, then into the crumbs to coat both sides, and lay them on the cookie sheet (and 9x13 if you need the space). Bake them about 25 minutes. Pile any slices from the 9x13 pan onto the cookie sheet temporarily, and cover the bottom with a layer of sauce. Add a layer of eggplant, a layer of cheese, a layer of sauce, a layer of eggplant, a layer of cheese, and a layer of sauce. Sprinkle the parmesan/reggiano over the top and bake about 40 minutes.

Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves: 8
Yield 8 servings

http://www.livestrong.com/recipes/moosewood-cookbook-eggp...

Comments

I can start imagining the flavour! :-)

about 1 year ago by Marcelo

Posted by Melanie

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Cheese Puffs

Fri, 21 Jan 2011 12:54:06 -0500

Here’s what you’ll need to make chef Ludo Lefebvre’s French-style cheese puffs (because we all know that a bowl of stale cheesy poofs just won’t do).

Ingredients
1 c. plus 1 tbsp. water
7 tbsp. butter
1¼ c. flour
4 large eggs
1¾ c. grated Gruyere
Pinch of salt

Preheat the oven to 375º degrees. In the meantime, prepare a baking tray with parchment paper. Now it’s time to grate your Gruyere.

Pour water into a large saucepan; add butter and salt. Turn up the heat. Once the butter has melted, turn down the heat and add the flour all at once. Stir constantly with a wooden spoon. Remove from the heat when the flour is amalgamated and the paste is smooth (about 5 minutes). Continue to stir 3-5 minutes or until the paste is just warm (this process dries the dough). Do not overheat.

Put the dough ball in your KitchenAid mixer (if you’re lucky) or just roll up your sleeves to mix by hand. Add eggs one at the time, mixing on low until well incorporated before adding the next. After the last egg has been mixed in, add the cheese, and mix for about 30 seconds (the cheese will melt slightly).

Transfer the dough to a pastry bag and squeeze out small, round mounds onto the baking tray. No pastry bag? A spoon will do.

Bake 20-25 minutes (depending on their size) until they rise and are golden brown.

Posted by Melanie

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Guacamole with Tomatillo and Queso Fresco

Tue, 01 Feb 2011 18:36:01 -0500

Yield: 4 servings

INGREDIENTS
1 tablespoon finely chopped red onion
1 tablespoon finely chopped Serrano chile (seeds optional)
1 tablespoon finely chopped fresh cilantro
Salt
Fresh lime juice
2 medium, ripe avocados, pitted
1 to 2 tablespoons crumbled queso fresco
1 tablespoon finely diced fresh tomatillo (from about ½ tomatillo)

DIRECTIONS
1. In the bowl of a mortar, combine the red onion with the Serrano chile, cilantro and 1 teaspoon of salt. Add 2 teaspoons of lime juice and grind the mixture with a pestle until combined.

2. Using a spoon, remove the flesh from the avocados and add to the mortar. Mash the avocado slightly and gently blend the guacamole together. Season to taste with salt and additional lime juice, if needed.

3. Top the guacamole with the queso fresco and tomatillos and serve.

Recipe adapted from José Andrés, China Poblano, Las Vegas

Posted by Melanie

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Cheese Cupid

Thu, 03 Feb 2011 22:25:08 -0500

Leave the matchmaking to Cheese Cupid, a beverage and cheese pairing connoisseur (with quite the sultry voice), who makes taste buds fly every time. Based in Wisconsin, it knows cheeses and believes there are multiple good matches for all types.

http://www.cheesecupid.com/

Posted by Melanie

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French Onion Fondue

Tue, 08 Feb 2011 20:59:13 -0500

Yield: 4 to 6 appetizer servings

INGREDIENTS
¼ cup unsalted butter
5 pounds sweet onions (about 6 onions), thinly sliced
¼ cup dry sherry
¼ cup sherry vinegar
¼ cup Worcestershire sauce
2 teaspoons thyme leaves
Salt and freshly ground pepper
1½ cups chicken broth, preferably homemade
2 cups coarsely grated Gruyère cheese
1 teaspoon finely chopped flat-leaf parsley
1 baguette, sliced and lightly toasted

DIRECTIONS
1. In a large pot, melt the butter over low heat. Add the onions and cook over low heat, stirring frequently, until they are deeply browned, about 2 hours.

2. Using a wooden spoon, stir in the dry sherry, sherry vinegar, Worcestershire, thyme and a pinch of salt and pepper. Cook over low heat until the liquid is reduced slightly, about 2 minutes. Add the chicken broth and reduce slightly, about 5 minutes.

3. Preheat the broiler. Divide the caramelized onions between two shallow, heatproof bowls or serving dishes (such as gratin dishes). Cover with the Gruyère, dividing it equally between the dishes. Broil until the cheese is bubbly and golden brown, about 4 minutes. Garnish with the parsley. Cool slightly; serve with the baguette slices for dipping.

Recipe adapted from Jeff Pikus, Maude's Liquor Bar, Chicago

Posted by Melanie

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Brillat Savarin Cheese

Fri, 04 Mar 2011 13:10:47 -0500

Amazing cheese I can't get enough of.

Posted by Melanie

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Cendré de Lune Cheese

Fri, 04 Mar 2011 13:15:50 -0500

Soft cheese covered in ash

http://www.duvillage1860.com/products/cendre-de-lune.html...

Posted by Melanie

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Bon Appetit Ottawa 2011

Thu, 14 Apr 2011 13:09:14 -0400

Ottawa's premiere gourmet event
Place: Aberdeen Pavilion, Lansdowne Park
Date: Tuesday May 3rd, 2011, 5:30-9 p.m.

Bon Appetit Ottawa is the best cocktail party of the year (Age of Majority event).

This food and wine show features over 90 restaurants and caterers and dozens of wineries and breweries. Over 2000 people enjoy the delicious creations of the region's top chefs and samplings of renowned wineries served up in the beautiful and historic setting of the Aberdeen Pavillion.

Your $75 ticket (including a $45 tax receipt) includes all of the food and beverages for the evening.

For more information contact us at:

613-231-5651
info@bonappetitottawa.ca

http://www.bonappetitottawa.ca/

Posted by Melanie

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Mint Chocolate Cheesecake on the Food Network

Wed, 20 Jul 2011 20:19:57 -0400

http://www.foodnetwork.com/recipes/food-network-kitchens/...

Posted by Melanie

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Peppermint Patties

Mon, 08 Aug 2011 20:37:01 -0400

Gluten Free & Vegan Peppermint Patties Recipe
http://www.elanaspantry.com...

For Peppermint Oil substitutes
http://www.foodsubs.com/Ext...

For Agave substitutes
http://www.allaboutagave.co...

Posted by Melanie

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Candy Corn Cookies

Sun, 18 Sep 2011 20:32:11 -0400

1 cup butter room temperature
1 cup sugar
1 egg
2 Tablespoons orange juice
2 teaspoons orange zest
1/8 teaspoon salt
3 cups flour
1/2 teaspoon baking soda
orange gel food coloring
yellow gel food coloring
sanding sugar

Cream together the butter and sugar until light and fluffy.

Add the egg, orange juice, orange zest and salt. Slowly add the flour and baking soda. Beat until combined. Divide the cookie dough into three and line a loaf pan with parchment paper.

Add the first third of the dough to the loaf pan pressing it evenly in the bottom. Add a few drops of orange to the second third of dough and press that into the pan. Do the same thing and make yellow and press it into the pan.

Wrap the cookie dough and refrigerate until firm. At least two hours or overnight. If you are wondering why there is a chopstick peeking out it is because chopsticks are my weapon of choice for gel food coloring.

Unwrap the cookie dough and slice into 1/4 inch slices. Slice the dough into triangles.

Dip one side of the cookie into the sanding sugar. Arrange on the cookie sheet and bake in a preheated 375 degree oven for 7 to 10 minutes. Cool on a cooling rack.

http://bakedbree.com/candy-corn-cookies

Posted by Melanie

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Ultimate Chocolate Cupcake

Sun, 31 Jul 2011 12:08:27 -0400

Makes 12 cupcakes
Use a high quality bittersweet or semisweet chocolate for this recipe, such as one of the test kitchen's favorite baking chocolates, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. Though we highly recommend the ganache filling, you can omit it for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container.

INGREDIENTS
Ganache Filling
2ounces bittersweet chocolate , chopped fine (see note)
1/4cup heavy cream
1tablespoon confectioners' sugar

Chocolate Cupcakes
3ounces bittersweet chocolate , chopped fine (see note)
1/3cup (1 ounce) Dutch-processed cocoa
3/4cup hot coffee
3/4cup (4 1/8 ounces) bread flour
3/4cup (5 1/4 ounces) granulated sugar
1/2teaspoon table salt
1/2teaspoon baking soda
6tablespoons vegetable oil
2large eggs
2teaspoons white vinegar
1teaspoon vanilla extract
1recipe Frosting
INSTRUCTIONS
1. FOR GANACHE FILLING: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

2. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

5. TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

http://www.americastestkitchen.com/recipes/detail.php?doc...

Posted by Melanie

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Creamy Chocolate Frosting

Sun, 31 Jul 2011 12:28:28 -0400

Classic buttercream / Swiss meringue buttercream

1/3 cup sugar
2 egg whites
pinch of salt
12 tbsp of unsalted butter at room temperature
6 ounces bittersweet chocolate
1/2 tsp of vanilla

- whisk sugar, egg whites and salt to combine
- put over double boiler, barely simmering
- whisk to melt sugar and cook egg whites a bit, 2 to 3 minutes to 150 degrees
- transfer immediately to mixer (otherwise, eggs will keep cooking)
- mix on medium speed to cool down, until it looks glossy like shaving cream, about 2 minutes
- add 12 tbsp of unsalted butter, adding one tbsp at a time
- add 1/2 tsp of vanilla
- add 6 ounces of melted, slightly cooled bittersweet chocolate (about 85 degrees, not too warm, otherwise it will melt the buttercream)
- turn speed to medium-high to whip until mixture comes together, about 15 to 30 seconds
- spoon 2 to 3 tbsp of frosting on each cupcake with back of spoon or offset spatula

Makes about 2 1/4 cups

Notes:
Cool the chocolate to between 85 and 100 degrees before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy. The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.

Posted by Melanie

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Mochica

Wed, 04 Aug 2010 21:53:42 -0400

3863 rue St-Denis, Montréal, Quebec

514-284-4448

Great Peruvian restaurant in Montreal. Had the Ceviche de Pezcado with Pizco Sour. Perfect appetizer/aperitif before a meal. Highly recommended.

http://www.restaurantmochica.com/

Posted by Melanie

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Restaurant Thing

Tue, 01 Feb 2011 18:30:59 -0500

Ottawa restaurant listings, reviews and sometimes menus

Ok, so the map isn't quite accurate... The Foolish Chicken is not at the corner of Holland and Byron, but rather more towards Armstrong St. But whatever, at least the address on the pop-up is correct.

http://www.restaurantthing.com/ca/on/ottawa/index.php

Posted by Melanie

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Crème de courge, gelée d'amandes et dentelles croustillantes au parmesan

Mon, 24 May 2010 17:18:15 -0400

ingrédients

gelée d'amandes:
180 ml (3/4 tasse) de lait
60 ml (1/4 tasse) de crème 35%
30 ml (2 c. à soupe) de beurre d'amandes
15 ml (1 c. à soupe) de miel
1 ml (1/4 c à thé) d'agar-agar Telephone Brand
ou
2,5 ml (1/2 c. à thé) d'agar-agar Gold Cup (voir note)

crème de courge:
2 oignons, hachés
2 gousses d'ail, hachées
30 ml (2 c. à soupe) d'huile d'olive
1,5 litre (6 tasses) de courge butternut pelée et coupée en cubes
1,25 litre (5 tasses) de bouillon de poulet
125 ml (1/2 tasse) de crème 35%
Sel et poivre

dentelles croustillantes au parmesan:
375 ml (1 1/2 tasse) de parmigiano reggiano râpé finement
garniture
125 ml (1/2 tasse) de feuilles de céleri, de persil plat et de fenouil

temps de préparation - 30 min
temps de cuisson - 30 min
temps d'attente - 24 h
portions - 12

Gelée d'amandes

1. Dans une casserole, mélanger tous les ingrédients. Porter à ébullition en remuant à l'aide d'un fouet. Laisser mijoter environ 1 minute. Saler et poivrer. Verser dans un moule à pain de 23 x 13 cm (9 x 5 po). Laisser tiédir. Réfrigérer jusqu'à refroidissement complet. Couvrir le plat d'une pellicule de plastique et réfrigérer environ 24 heures. Démouler et retirer la pellicule de plastique. Égaliser les côtés et couper en dés d'environ 1 cm (1/2 po).
Crème de courge

1. Dans une casserole, attendrir les oignons et l'ail dans l'huile environ 5 minutes. Ajouter la courge et poursuivre la cuisson jusqu'à ce qu'elle soit ramollie. Ajouter le bouillon. Porter à ébullition et laisser mijoter environ 20 minutes à découvert. Ajouter la crème. Au mélangeur, réduire en purée lisse. Passer au tamis. Saler et poivrer. Réserver au chaud.
Dentelles croustillantes au parmesan

1. Placer la grille au centre du four. Préchauffer le four à 190 °C (375 °F).
2. Tapisser deux plaques de cuisson de papier parchemin.
3. Étaler environ 30 ml (2 c. à soupe) de fromage parmesan pour chaque dentelle (tuile), de façon à ce qu'elle ait un diamètre d'environ 2 cm (3/4 po) de plus que l'ouverture des verres dans lesquels vous servirez la crème de courge (environ six tuiles par plaque).
4. Cuire de 8 à 10 minutes ou jusqu'à ce que les tuiles aient une coloration jaune dorée. Veiller à ce que le parmesan ne soit pas trop doré, car il aura un goût très amer. Laisser refroidir complètement.
Montage

1. Dans 12 verrines d'une contenance d'environ 310 ml (1 1/4 tasse), verser environ 125 ml (1/2 tasse) de crème de courge dans chaque verre. Placer une dentelle de parmesan à plat sur l'ouverture du verre. Garnir d'herbes et de quatre cubes de gelée d'amandes.

L'agar-agar est une gélatine produite à partir d'une algue marine qui n'a pas de goût. On l'utilise parce qu'elle ne fond pas lorsqu'elle est chauffée et qu'elle n'a pas besoin de réfrigération. On la trouve dans les boutiques d'alimentation naturelle et dans les épiceries asiatiques. Utilisez le reste de gelée d'amandes dans vos desserts, vos cafés alcoolisés ou sur une salade verte.

la SAQ vous suggère un vin Aromatique et rond
Ces vins secs se caractérisent par l’intensité de leurs arômes d’épices, de pain grillé ou de fruits exotiques. En bouche, ces vins ont une texture plus grasse et sont bien équilibrés.

À savourer avec...
Pâtes sauce à la crème ou aux champignons
Coquilles Saint-Jacques, crustacés sauce à la crème
Viande blanche sauce à la crème
Paëlla aux champignons
Risotto aux champignons
Ris de veau

http://www.ricardocuisine.com/recettes/soupes-et-potages/...

Posted by Melanie

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Decadent Chocolate Pudding - Vegan

Sat, 03 Dec 2011 11:20:48 -0500

Ingredients
½ cup unsweetened cocoa
3 ripe avocados, diced
2 teaspoons of vanilla extract
2 tablespoons of almond, hemp or rice milk
½ cup of softened dates
½ a ripe banana( optional)
Pinch of sea salt
Chopped toasted almonds for garnish

Recipe Accolades
Simple and Quick
Vegetarian/Vegan
Dairy Free
Gluten and Wheat Free
Egg Free
No added refined sugars

http://www.rogerstv.com/page.aspx?lid=104&rid=4&sid=4523

Posted by Melanie

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Chocolate Peanut Butter Surprise Cookies

Sat, 03 Dec 2011 11:34:27 -0500

1½ cups all-purpose flour
½ cup unsweetened cocoa
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar (plus more for dipping)
½ cup packed brown sugar
½ cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 tsp vanilla extract
1 egg
¾ cup powdered sugar

Preheat oven to 375º. Whisk together first 4 ingredients (flour through salt) in a medium bowl. Set aside.

In a large bowl beat together sugars, butter and ¼ cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set dough aside.

Stir together the powdered sugar and remaining ¾ cup of peanut butter until smooth.

To put the cookies together, break off a generous tablespoon of chocolate cookie dough, flatten a bit with your hands and then break off a smaller piece of the peanut butter mixture, placing it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie to smooth it out. Drop into a bowl of sugar and roll the cookie in the sugar. Place cookies on a silicone lined (or lightly greased) baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a ½ inch thickness.

Bake at 375º for 7 to 9 minutes, or until set. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

http://sweetpeaskitchen.com...
http://bigflavors.blogspot....

http://livlifetoo.blogspot.com/2010/09/chocolate-peanut-b...

Posted by Melanie

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Cookies ‘N Cream Oreo Fudge Brownies

Sat, 03 Dec 2011 11:44:27 -0500

1 box Brownie Mix
eggs & oil (as called for by the brownie mix)
1 heaping half cup (6 oz) Cookies & Cream ice cream
1/4 Cup hot fudge topping (chilled or room temp)
Preheat oven & spray an 8×8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.

http://www.kevinandamanda.com/whatsnew/new-recipes/cookie...

Posted by Melanie

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PB ‘Nana Cream Bites

Sat, 03 Dec 2011 11:51:43 -0500

2 large bananas
1/4 cup natural peanut butter
1/2 cup chocolate chips
1/4–1/3 cup milk of choice

Line a cookie sheet with waxed paper or parchment. Slice bananas into coins about 1/2–3/4 inch thick. Spread a little dollop of peanut butter on top of each one. In a small bowl, combine the chocolate chips and milk. Microwave in 15 second increments until you can whisk them together. You want it to be a dipable consistency, not spreadable. Add a splash more milk if necessary. Dip the banana chunks using a fork as a little chocolate coating forklift, dipping them into the melted chocolate. Place chocolate coated bananas on the prepared sheet and place in freezer until completely frozen (3–5 hours). Remove frozen banana chunks from the sheet and store in a freezer container.

http://nomnomnomblog.com/2011/05/11/a-taste-of-summer-and...

Posted by Melanie

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S'more Cookie Bars

Sat, 03 Dec 2011 11:57:15 -0500

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Makes 16 cookie bars.

http://www.bakedperfection.com/2008/07/smore-cookie-bars....

Posted by Melanie

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Pumpkin Pie Cupcakes

Mon, 12 Dec 2011 21:24:55 -0500

Pumpkin Pie Cupcakes from i heart cuppycakes who adapted them from Gigi Cakes
Makes about 20 cupcakes ( I made 12 big cupcakes and 9 mini's)

INGREDIENTS
For cupcakes
1 cup pumpkin puree

1-1/2 cups flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 teaspoon salt
1-1/4 teaspoon cinnamon
*1/2 tsp ginger
*1/2 tsp nutmeg
*1/4 tsp cloves
1/2 cup of canola oil
3 large eggs
*You can replace all those spices with 2-1/2 tsp pumpkin pie spice if you have it For whipped cream
1-1/2 cups whipping cream
1 tsp vanilla extract
2 tbsp granulated sugar
cinnamon or nutmeg, garnish

INSTRUCTIONS
Preheat the oven to 350F degrees. Line cupcake pan with liners.
Sift the flour, baking powder & soda, salt, cinnamon, ginger, nutmeg, and cloves and set aside. In your stand mixer with the paddle attachment, mix the eggs, sugar, pumpkin, and oil until smooth.
Slowly add the flour mixture until incorporated. Careful not to over beat.
Fill the liners 1/2-2/3 full and bake until a toothpick inserted in the center comes out clean, about 17-20 minutes.
Cool cupcakes before piping on whipped cream.
To make whipped cream—In mixer with whisk attachment, whip the cream, vanilla extract and sugar on high speed until thick.
To assemble cupcakes—Using a 1M star tip, pipe the whipped cream on each cupcake. Sprinkle with cinnamon (or nutmeg) for garnish.

http://maresfoodandfun.blogspot.com/2008/10/pumpkin-pie-c...

Posted by Melanie

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Homemade Mushroom Soup by Season with Spice

Tue, 31 Jan 2012 21:56:47 -0500

What you’ll need:

300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 - 2 bay leaf
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup heavy cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Method:

Fresh, firm and plump mushrooms – swiss brown, white button, shiitake, portobello or a mix of them all – soaked in milk and cream, spiced with aromatic thyme and bay leaf, and a dash of freshly ground pepper and a pinch of Christmas nutmeg.

1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand. And warm up this holiday season!

Notes:
- You can thicken the soup by adding in another tablespoon of flour or cut down on the broth, for use in pasta. Serves two.

http://blog.seasonwithspice.com/2011/12/cream-of-mushroom...

Posted by Melanie

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