Sunday, April 23, 2017
No matter what you do when you photograph it, it just looks ... beige. And that's a real shame when it comes to a recipe that tastes as amazing as this one.
You may remember that a few weeks ago, I discovered how delicious farro is, and how easy it is to prepare. So this recipe for farro risotto with roasted cauliflower and gruyere was next on my list to try. If anything, I like it even better, despite its rather pale and timid appearance.
So think about this meal as the equivalent of the wallflower at a party. It may not be the recipe that makes you do a double-take, but it just might make you happy for the rest of your life.
(from Eats Well With Others)
1 head of cauliflower, cut into florets
2 Tbsp olive oil (first amount)
salt and pepper, to taste
2 Tbsp olive oil (second amount)
1 shallot, diced
2 cups farro
5-6 cups chicken broth or vegetable broth
1 1/2 cups gruyere, grated
Heat oven to 425 degrees.
Spread the cauliflower on a parchment-lined baking sheet, and coat in 2 Tbsp olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes or until browned and crispy, tossing once halfway through. Set aside.
In a large pot, heat 2 Tbsp olive oil over medium heat. Stir in the shallot and saute for 3-4 minutes, seasoning with a pinch of salt. Stir in the farro and cook for 1 minutes, stirring constantly. Add 2 cups of broth to the pot, and lower the heat to medium-low. Cook, stirring frequently, until most of the water has evaporated. Add the remaining broth 1 cup at a time, only adding more when the previous batch has just evaporated, stirring frequently, until farro is tender. (Test after you've stirred in 5 cups of broth - you may not need to add more.)
Stir in the cauliflower and the cheese. Season to taste with salt and pepper. Serve warm.
Sunday, April 16, 2017
I've made these muffins many times but didn't post them until now, probably because everyone has their own favourite banana muffin recipe. But I think this one is so good, it's worth checking out.
Since I have bananas in the house most of the time, I've made many a muffin to use the overripe ones. But I was usually disappointed - so often, the finished product relied on add-ins like chocolate chips for flavour. It took me a long time, and many false starts, before I found a recipe that I thought was a keeper. The three bananas in the mix provide a ton of flavour; pecans are a nice (but not necessary) addition.
And although the original recipe called for a streusel topping, these muffins don't require any dressing up. Simple enough for breakfast, delicious enough for dessert, these banana muffins are perfect for any occasion, or no occasion at all.
(adapted from Hidden Ponies)
3 ripe bananas, mashed
1/2 cup butter, melted
1 1/2 cups all-purpose flour (note: you can substitute half of this amount with whole wheat flour)
1/2 cup sugar1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup chopped pecans (optional)
Preheat oven to 400 degrees. Line muffin pan with paper liners (unless you're using a silicone pan, in which case liners aren't necessary).
Whisk egg, bananas and butter in a large bowl until thoroughly combined.
In a separate bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, and salt. Add to banana mixture and stir until just combined. If you're adding pecans, add them in and stir just to combine.
Spoon mixture into muffin pan (makes 10 - 12 muffins, depending on how big the bananas were). Bake for 17 - 20 minutes or until tops are browned and a toothpick inserted in the middle comes out clean.
Sunday, April 2, 2017
Every once in a while I post a recipe that I've been waiting to try for ages, and this is one of those. I first bookmarked it in late 2014, and I've kept it on my must-try list since. I'm not sure why it took me so long to make it, except I'd never cooked with farro before. (For the record, it's super-easy.)
I finally made the salad this week, and it was more than worth the wait. The original recipe called for brie, which would also be nice, but I loved the way the gruyere stood up to the other strong flavours. If you don't have farro in your cupboard, barley would be a nice substitute. And feel free to use whatever combination of roasted vegetables you like best. In other words, this is a really easy recipe to play around with - but next time I make it, I won't change a thing.
Farro Salad with Butternut Squash, Red Onion and Gruyere
(adapted from Eats Well With Others)
3 cups water
1 cup farro, rinsed (note: barley would also be nice)
2 Tbsp olive oil
1 medium butternut squash, peeled, seeded and cut into 1/2-inch dice
1 medium red onion, diced
6 medium carrots, peeled and cut into 1/2-inch dice
1 Tbsp minced fresh sage
3/4 cup diced gruyere
salt and pepper to taste
Heat oven to 425 degrees. In a large bowl, toss together the olive oil, butternut squash, red onion and carrots. Season to taste with salt. Spread onto a parchment-lined baking sheet and roast for 30 minutes, or until tender.
In the meantime, bring water and farro to a boil. Add a pinch of salt and reduce heat to a simmer. Cook, covered, for 25 - 30 minutes or until farro is cooked. Drain excess water.
When the vegetables are roasted, toss them with the farro, sage and gruyere. Season to taste with salt and fresh pepper.
Sunday, March 12, 2017
Whatever the word is, I recently had one on my counter, and it made me very happy. Once I'd made the usual muffins and crisps, though, I still had a couple left over. I needed another recipe before they over-ripened.
I found this scone recipe in the deep recesses of my bookmarks. Adding pears to scones wasn't intuitive, but I loved the way they were partnered with almonds. And scone recipes are so quick and easy, I knew they'd be ready in no time.
The flavours worked as well as I hoped. With the sweetness of the glaze, they make a perfect teatime treat - maybe even breakfast, if you're in the mood for something sweet. I think they'd be lovely even without the glaze.
And I'll make them again, the next time I'm the owner of ... an abundance of pears.
Pear Almond Scones with Honey Almond Glaze
(adapted from Good Life Eats)
For the scones:
2 cups flour
2 tsp baking powder
1/4 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup butter, sliced
1/4 cup mascarpone cheese
1 large egg
1/3 cup milk
1/2 tsp almond extract
2 Tbsp honey
1 pear, peeled and diced (approximately 1 scant cup)
For the glaze:
1/3 cup powdered sugar
1 Tbsp honey
a couple of drops of almond extract
about 1 Tbsp milk (to reach desired consistency)
1/4 cup sliced almonds
Combine flour, baking powder, sugar, salt and cinnamon in a large mixing bowl. Cut the mascarpone cheese and butter into the flour mixture until you have coarse crumbs. Mix well and set aside.
In a medium-sized bowl, whisk together egg, milk, almond extract and honey.
Make a well in the centre of the flour mixture. Pour in the egg mixture and the diced pear. Gently stir until the dough forms together, then turn it out on a piece of parchment paper placed on a flat surface. Knead it a few times, being gentle to avoid squishing the pears. Flatten into an 8-inch round and transfer dough and parchment paper to a baking sheet. Score into eight equal triangles.
Bake at 375 degrees for 25 - 30 minutes. Let cool on a wire rack.
For the glaze, combine powdered sugar, honey, and almond extract. Add milk until desired consistency is reached. When scones have cooled completely, drizzle with glaze and sprinkle with sliced almonds.
Sunday, March 5, 2017
That's just part of what makes it so perfect. It doesn't hurt that two of the three salad components are taken from the freezer, and the dressing is made from pantry staples. It also doesn't hurt that the flavour is surprisingly complex, and a great side dish for grilled meat.
I think I just talked myself into posting it.
Edamame, Red Pepper and Corn Salad
(from Canadian Living)
2 tsp sodium-reduced soy sauce
1 tsp sesame oil
1 tsp liquid honey
1 clove garlic, minced
1 cup frozen edamame, thawed, drained and patted dry
1/2 cup frozen corn kernels, thawed, drained and patted dry
1 cup diced sweet red pepper
In bowl, whisk together soy sauce, sesame oil, honey and garlic until blended. Stir in edamame, red pepper and corn.
Sunday, February 19, 2017
We haven't celebrated half-birthdays in years, but did so recently when both girls were at home and my youngest daughter reminded me it was hers. I'm always happy to recreate childhood memories, and it was fun baking our traditional half-birthday white cake with caramel frosting.
What are your favourite family food traditions?
Half-birthday White Cake with Caramel Icing
(Note: if you want to make the whole cake, it was inspired by this recipe. The icing recipe is adapted from a recipe in Company's Coming Cakes, a cookbook I received at one of my wedding showers.)
For the cake:
1/2 cup (1 stick) butter, softened
1/4 cup vegetable shortening
1 1/2 cups sugar
1 egg white
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 cup milk, room temperature
1/4 cup buttermilk, room temperature
1 tsp vanilla extract
Preheat oven to 350 degrees. Butter one 9" round cake pan on sides and line with parchment paper on the bottom.
Using a stand mixer, cream together butter and shortening until light and fluffy. Slowly add sugar, continuing to beat. Add eggs and egg white one at a time, fully incorporating each before adding the next. Continue to beat, scraping down the sides as necessary, for 2 - 3 minutes until very fluffy.
Combine flour, baking powder and salt in a small bowl. Combine milk, buttermilk and vanilla in a measuring cup. Add to butter mixture alternately, starting and ending with dry ingredients, stirring until smooth.
Pour cake batter into pan and bake 36 - 40 minutes, or until a toothpick inserted in the centre comes out clean. Let cool slightly in cake pan for 5 minutes, then remove and cool completely before frosting.
For the frosting:
1 cup brown sugar, packed
6 Tbsp cream or milk
1/2 cup butter
3 cups icing sugar
8 - 12 pecans, toasted
Heat brown sugar, cream, and butter in medium saucepan until it boils. Boil for 2 minutes, then remove from heat and cool completely.
Add icing sugar and beat until smooth. (You may need to add more cream to make it spreading consistency.)
Frost the cake and top with pecans.
Sunday, February 5, 2017
If you read my blog carefully, you'll have seen that a few weeks ago I did something I hadn't done before: double-post a recipe.
For some reason, I had no memory of posting Gingery Sweet Potato and Apple Saute in March 2015, and didn't even realize the duplication until a week after posting it again in January. At least, one might argue, they were nearly two years apart.
I'll admit life is busy now - in addition to my full-time (plus overtime) contract position, I'm juggling a few freelance projects. And maybe that's making me absent-minded. Because when I went to post a recipe today, I hovered over the cauliflower-kale gratin photos on my computer before realizing I'd posted that one six weeks ago.
After that near-miss, I triple-checked that I hadn't already posted my recipe for Garam Masala cookies. And I'm happy to say this is a brand-new recipe for my blog! I've made so many cookies in my life that it's rare to come across one that's completely different, but this one truly is. I wouldn't have imagined how great an impact garam masala would have on a batch of cookies. And I promise you this - if you make these cookies, you'll never forget them.
Garam Masala Kitchen Sink Cookies
Adapted from Third Thursday Community Potluck Cookbook by Nancy Vienneau
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 tsp fresh orange zest
1/4 tsp orange extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoons garam masala
1/4 teaspoon salt
1 1/2 cups old-fashioned rolled oats
1/2 cup chopped pecans
1 cup chocolate chips
1/2 cup dried cherries
Preheat oven to 350 degrees F.
In a stand mixer, beat butter and sugars until creamy. Add egg, orange zest, and orange extract and beat well. In a separate bowl, combine flour, baking soda, salt, and garam masala. Stir the flour mixture into the creamed sugar mixture a little at a time until combined. Fold in oats, toasted pecans, chocolate chips and dried cherries, and stir until just mixed.
Drop rounded tablespoons full onto a cookie sheet covered with parchment paper and bake for 12 minutes, or until golden brown.