Posted: October 29th, 2010 | Author: Jonathon | Filed under: Dinner, Food, Recipes | Tags: baked, batter, cod, crumbs, fish | 5 Comments »
Here’s a simple recipe I used to spice up the cod Dad gave me. You’ve probably made similar recipes already in your travels, but I found this particular combination truly spectacular:
1 cup crushed soda crackers (the finer the better)
2 minced cloves garlic
4 leaves finely chopped fresh basil
1 tbsp each salt and pepper (adjust to preference)
1 tbsp lemon juice
4-6 cod fillets, skin removed
4 tbsp olive oil
Preheat oven to 300°F. Mix first group of ingredients. Rinse and pat dry the cod fillets. Immerse them in olive oil, then roll them in cracker mixture. Arrange on a pan and bake for 15-25 minutes, depending on the thickness of the fillets.
Posted: October 26th, 2010 | Author: Jonathon | Filed under: Food, Recipes, Snacks | Tags: cookies, peanut butter, whole wheat | No Comments »
I found a new recipe for Whole-Wheat Peanut Butter Cookies that FAR outweighs my previous failure. In fact, at the rate I’ve been eating them I may have to make more tomorrow.
Whole Wheat Peanut Butter Cookies
¾ cup whole wheat flour
¾ cup oats (I didn’t have any; I used bran cereal instead)
½ tsp salt
½ tsp baking soda
1 tsp cinnamon
2 tsp brown sugar
1 cup peanut butter
½ cup honey
1 egg
Preheat oven to 300°F. Blend dry ingredients in one bowl and other ingredients in another. Using biceps to their max, combine all ingredients together thoroughly. Refrigerate dough for 20 minutes. Spoon tablespoonfuls onto a greased cookie sheet (squish with a fork if you wish) and bake for about 15 minutes or until slightly browned. Makes between two and three dozen cookies.
Posted: October 25th, 2010 | Author: Leah | Filed under: Food | No Comments »
another birthday meal! 🙂 No pictures, but we made filet mignon… had a Groupon (yeah, Groupon!) for 50% off a specialty organic butcher in North Van, so bought the best! We did the steaks French style- pan seared with butter… oh my- so good! Also did caramelized shallot & roasted garlic mashed potatoes (my own recipe), and did this sauce for the steaks- took me 2 hours, but totally worth the effort! I’ve just included the recipe for the sauce, as I didn’t make anything else…
Red Wine Sauce
2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
1 tablespoon sugar
2 tablespoons balsamic vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 45 minutes to blend flavors, stirring occasionally.
Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes.
Leah
Posted: October 25th, 2010 | Author: Leah | Filed under: Food | 1 Comment »
So, we had the ‘rents over for Mom’s 50th birthday and went all out, Italian style: boconccini with basil & tomatoes; Mario Batali style spaghetti, and then orange sabayon.
spaghetti bolognese recipe: http://www.epicurious.com/recipes/food/views/Bolognese-Sauce-107226
yum yum!
Leah
Posted: October 23rd, 2010 | Author: Jonathon | Filed under: Breakfast, Food, Recipes | 3 Comments »
Okay, so they’re not authentically Dutch, but this recipe was originally an Alton Brown recipe (with some alterations by yours truly), so I think that lends them some credibility. They also happen to be delicious and easy.
Whole-Wheat Pancakes
1 cup whole wheat flour
½ t baking powder
¼ t baking soda
½ t salt
1½ T sugar
1 large egg
1 cup milk
2 T butter, softened
Blend dry ingredients well, then mix in the other ingredients. Lightly grease a frying pan or griddle set to low-medium heat and pour ¼-cupfuls of batter onto the pan. Cook until bubbles break on the surface, then flip; cook until undersides are golden brown.
Makes about 10.
Posted: October 21st, 2010 | Author: Jonathon | Filed under: Food, Snacks | Tags: cookies, garbage, refuse, trash | 3 Comments »
Note to file: Don’t try this recipe. It sucks. I’m an experienced baker (granted, with a dial oven and $2-pans), and I just wasted 3 dozen cookies’ worth of ingredients (you can see the mushiness of the top and blackness of the bottom, after just 6 minutes in the oven).
Posted: October 8th, 2010 | Author: Doug | Filed under: Food, Recipes | 1 Comment »
Its been a busy couple weeks here in Edmonton, so Elyse and I decided enough is enough, we need some vino and mussels to cure our ailments. Amazingly, we have never made our own, so we were inspired!
We used the following recipe, with some of our own addtions. Here it is, and it is HIGHLY recommended. We will make it again. Maybe tomorrow.
Ingredients
- 2 1/4 lbs mussels, cleaned
- 1/2 cup dry white wine
Provençale Sauce:
- 1 tablespoon olive oil
- 2 onions, chopped
- 1 celery stalk, chopped
- 1 garlic clove, chopped
- 1 teaspoon chopped fresh basil, plus extra to garnish
- bouquet garni
- 1 tablespoon tomato paste
- 1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
- salt and pepper
- 1 teaspoon sugar
We also made some changes:
- Added bacon (obviously)
- We quadrupled the garlic (also obviously)
- Used more white wine, and didn’t remove it from the broth (sensing a theme?)
- Served it with Peppercorn bread, which was amazing
- We didn’t use celery (because it is lame)
Here is the full recipe: http://bit.ly/9WT2Ci
Posted: October 3rd, 2010 | Author: Ivan | Filed under: Food | 2 Comments »
Posted: October 1st, 2010 | Author: Elyse | Filed under: Food, Recipes, Snacks | 3 Comments »
Ohh how sophisticated it sounds – a tasting trio. Because it’s a shared joy for Doug and I to take a highbrowed approach to mere peasant treats, we have created a delectable culinary experience for you all. Kidding ….. I love popcorn and Doug has learned to share my love of this microwavable delight.
We popped a few bags (the lazy approach) and then seasoned for three different flavors! We highly recommend any or all of the following be enjoyed with a healthy sized glass of vino.
Frenchified Popcorn
- About 3 garlic cloves, crushed
- Melted Butter
- 4-5 cups of popcorn
- 2 tablespoons herbes de Provence
- Celery salt to taste
- Salt
Sauté the crushed garlic and butter then add the popcorn, tossing to coat. Remove from heat and season generously with salt and herbs de Provence.
We really enjoyed this one, it was the least overpowering of the flavors and would be the perfect accompaniment to a movie or hockey game.
Maple Pecan Popcorn
- About 8 cups plain popcorn
- 1 cup pecans (3 1/2 ounces), coarsely chopped and toasted
- 1/2 stick unsalted butter
- 1 cup pure maple syrup
- 1/2 teaspoon salt
Line the bottom of a pan with foil and toss popcorn with pecan pieces. In a heavy sauce pan, melt butter and add maple syrup and salt. Bring to a boil (w/o stirring) for about 15 mins. Pour syrup over the popcorn/pecans and cool completely.
This one was sweet and delicious. It also stores better than the other combos.
Parmesan Pepper Popcorn
- 2 tablespoons extra-virgin olive oil
- About 8 cups hot plain popcorn
- 1 ozfinely grated Parmigiano-Reggiano (1/3 cup)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
This one is pretty self explanatory – just toss everything together! We upped the salt and pepper amounts and tossed it in a saucepan to try and melt some of the parm. This combo was the least unique in taste, but still a good twist on regular popcorn.
