Recipe: Cranraisin and Lemon Scones

Mildred Pierce, a well-known restaurant in Toronto based loosely on a classic American film noir from 1945, has a lovely brunch cookbook, which, surprisingly, my husband owned before I met him (granted, it was a gift from his mother). She naturally browsed the recipes in the book prior, and after, and told me about a great recipe for scones. I had been meaning to bake them for a while now, and the perfect occasion arrived. I was looking for a little thank you gift for Diane, and what better way to show our appreciation than to bake up a recipe I know she already likes! 

So, off to the market I went, gathering the ingredients I didn't already have in the house. The original recipe called for dried currants, but finding none in the store, I settled on cranraisins instead. I also needed to pick up some shortening and cream (this is by no means a low-fat recipe!). I wasn't sure how intensive this recipe would be, seeing as it involved rolling out the dough and cutting it, but it turned out to be very easy and pretty quick! And I even found a new use for my ravioli cutter - biscuits! 

After rolling and cutting the scones into small biscuits and layering them on a sheet, I was surprised that they didn't rise more once out of the oven, but they turned out so uniformly that I didn't really mind. Sure, there is something to be said for more rustic-looking scones, but for presentation, I think these ones looked quite lovely. They were a gift, after all. Plus, the little rippled edge from the ravioli cutter turned out to be a very nice touch. And the cranraisin peaking through the dough added a nice touch of colour.

I, of course had to sample one (or two) before giving them away (no great chef sends out a dish without a taste test), and they really were a light and fluffly snack, not too sweet, and the hint of lemon/orange really came through. This recipe yielded me about 24 scones, so I gave the majority of them to Diane, a few to my mom and dad, and kept a few at home for us (they packed quite easily in our carry-on for a quick snack on the go). 

INGREDIENTS

3 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/3 cup sugar

1/4 tsp salt

1/2 cup unsalted butter, cold

1/2 cup shortening, cold

1/3 cup dried black currants (or other dried fruit of choice)

1 tbsp grated lemon zest (I also added a bit of orange zest)

1 cup 35% cream (I substituted half and half, 10%)

DIRECTIONS

PREHEAT oven to 400 degrees.

USING a coarse grater, grate the butter into the dry ingredients. Add the shortening, and with your fingertips, break it up into small pieces. Combine the mixture until it resembles cornmeal. Stir in the currants and lemon zest. Add the cream, gently working the mixture until the flour is incorporated and the dough forms a ball. 

TURN the dough out onto a lightly floured surface and roll out to a 1" thickness. Dip a 2" round cookie cutter into some flour and stamp out the scones. Press any scraps together and repeat. 

PLACE the scones 2" apart on a parchment paper-lines baking sheet. Lightly brush the tops with some cream and sprinkle with a little sugar. 

BAKE for 15 to 18 minutes until the scones are lightly golden on the outside, fluffy on the inside. Best served hot from the oven. 

Fat Friday - Mercatto

It's been a while since I've posted a Fat Friday, and be honest, it's been a while since we've enjoyed one! But we went to Mercatto about 2 weeks back and thought it was due time to post the review. Although I neglected to take any photos while I was there, hopefully you can envision the meals as you read on (ok, forgot wasn't really the right word. It was more of "it was a really small and crowded place, and I felt slightly odd taking photos of our food. But on that note, a great place for people watching! We thought the couple next to us were on a first date and imagined that their parents set them up, as they seemed to have nothing really in common.) 

Though the restaurant was small, it was quaint, and you definitely had to be OK with letting people in to your personal space, as tables were set closely together, something I find many Italian eateries have in common. But that seemed to make it really cozy and intimate, and we enjoyed our candle lit dinner for two, a great way to relax after a long week at work. 

Matt had read some great reviews about Mercatto, and in particular, their antipasti choices, so he was excited to taste test, as was I. Their Antipasti Misti lets you choose 2 verdu (vegetables), 2 salumi (meats), and 2 formaggi (cheeses) from a selection of six options. We also got a chance to practice some Italian! So the platter we put together consisted of raddichio and barbabietole (beets) for our verdu; prosciutto and bresaola (cured beef) for our salumi; and Piave (12 month aged hard cow's milk) and burrata (fresh buffalo milk) for our formaggi. The platter that arrived looked similar to the one on the left (an image I found on Google), with a couple changes to the verdu choices. 

Eating that platter with the fresh bread and olive oil supplied at the table really made for a great starter. We loved the meats, as we knew we would (we are carnivores, after all), and the cheeses were a really nice compliment to the saltiness of the salumi. The verdu part, however, we didn't love. The beets were nice, but the radicchio salad was a little too bitter for our tastes. Next time we should ask if we can just skip the verdu and have an extra salumi and formaggi.... ha! 

On to the main course (which I already knew I wasn't going to be able to finish). We both were in the mood for pasta, and Matt had no problems deciding on his dish - Bucatini. Fresh pasta served with tomato sauce, pancetta, smoked Italian bacon, and pecorino cheese. Matt really likes the spiciness of the dish, and this is usually a favourite of his. As for me, I went back and forth between a couple dishes but finally decided on the Taglietelle with almond pesto, sun dried tomatoes, and arugula. I went outside my normal comfort zone to try the almond pesto, and it was good! 

With more pasta choices on the menu that peaked our interest, I'm sure we'll head back there again. Plus, there was a whole Pizza menu we didn't even look at! 

Recipe: Pasta with Roasted Cherry Tomatoes

Sometimes the best dishes contain the simplest ingredients. Actually, that sounds like something Chef Michael Smith often says (I've probably picked it up from him), but it is true. And for me, I can't always think of what to put in a pasta dish; I need a cook book to tell me that part. But once you put the recipe in front of me, magic happens! And it keeps building my cooking repertoire, so next time I need a dinner in a pinch, I won't necessarily have to go to my recipe box. 

This was another dish from the Cooking for Two book that was a quick and easy dinner to whip up (no, I didn't make the pasta for this dish...maybe next time), and with only a few main ingredients, it was a really stellar pasta dish. Besides the cherry tomatoes, it had arugula and goat cheese (everything tastes better with cheese!). 

Some of you might know that my husband and I have an upcoming trip to Italy for our honeymoon, so we've been eating some different variations of pasta in anticipation of the delicious meals we'll be dining while abroad. I'm sure this dish didn't compare to the real deal in Italy, but I thought I'd give it a shot. 

INGREDIENTS

1 small shallot, sliced thin

2 tbsp olive oil

1 pound cherry tomatoes, halved

3 garlic cloves, thinly sliced

1 1/2 tsp sherry or red wine vinegar

3/4 tsp sugar

salt and pepper

1/8 tsp red pepper flakes

1/2 pound spaghetti or other pasta

2 ounces baby arugula (about 2 cups)

2 ounces goat cheese, crumbled (about 1/2 cup)

DIRECTIONS

PREHEAT oven to 350 degrees.

TOSS the shallot and 1 tsp of olive oil together in small bowl. In a medium bowl, gently toss the remaining 5 tsp of oil, tomatoes, garlic, vinegar, sugar, pepper flakes, and salt and pepper together. Spread in a shallow baking dish and scatter the shallot over the tomatoes.

ROAST without stirring until edges of shallot begin to brown and tomato skins are slightly shriveled, about 30 minutes. Remove from oven and let cool slightly, about 5 minutes.

MEANWHILE, bring water to a boil in large pot. Add the pasta, 1 tbsp of salt and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain pasta and return to the pot. 

STIR the arugula into the pasta until wilted. Scrape the tomato mixture on top of the pasta and combine, adjusting the sauce consistency with the reserved pasta cooking water as desired. Season with salt and pepper to taste.

SPRINKLE individual portions with goat cheese and serve. 

Recipe: Baked Shrimp and Orzo

Can you believe it? Me, cooking with shrimp?!? I hardly believe it myself, but you know what, it wasn't that bad, and the meal was good! This was the second dinner I cooked from Cooking for 2, another one skillet meal (which Matt likes for the easy clean up).

If you know me at all, you'll remember that I don't like mushrooms, and I'm not a big fan of seafood. Sure, I've eaten fish and chips, and popcorn shrimp, but those are all battered and deep fried, so I don't really count them as real seafood dishes. But you might remember that Matt and I did cook lobster at our cooking class, and we liked it, so we thought we'd give shrimp a go. 

An interesting side story, during my time living over in Sweden, there was an annual summer tradition celebrating the good weather and good friends. The meal is always the same - shrimp or crayfish, new potatoes, and pickled herring. Well, needless to say, I ate a lot of potatoes during those celebrations (oh, I might have even barbecued up a hot dog when no one was looking), but something I really enjoyed, oddly enough, was peeling the shrimp. There was just something about it that I quite enjoyed... 

OK, back to this cooking adventure, which it really turned out to be. We wanted to get fresh shrimp for this dish, and so we headed to the fish market in Kensington. That was truly an experience! I had never been into a fish shop, so I wasn't sure what to expect, and perhaps that made me unprepared for what we did discover. We walked in to a small shop, flies buzzing about, the strong stench of fish in the air, and two large men chopping the heads off of fresh fish behind bins of fresh sea food. Not really what I was expecting. After waiting for a woman to haggle over 3 fish heads, we got our pound of shrimp and were on our merry way, thankful to be back in the fresh air outside again. 

As for cooking up the dish, it was really simple, and not only did I cook with shrimp for the first time, but also orzo, a small oval shaped pasta, not unlike rice (plus, the extra orzo makes a great lunch with just butter and Parmesan cheese). I chopped up all my ingredients and put them into separate small bowls (just like they do on real cooking shows). When following a recipe for the first time, I find it helps to have everything ready to go, and, to be honest, it kind of makes me feel like I have my very own cooking show to host. Don't worry, I haven't gotten the point where I actually talk to my "viewers"...yet. 

The finished product? A delicious blend of pasta, tomato, shrimp, and cheese... yum!  

INGREDIENTS

1 pound of shrimp, peeled and deveined

1 tbsp olive oil

1 small red onion, minced

1/2 red bell pepper, cut into 1/2-inch pieces

3 garlic cloves, minced

1/4 tsp dried oregano

1 cup orzo

1 1/2 cups chicken broth

1/2 cup drained canned diced tomatoes

      1/4 cup juice reserved

2 ounces feta cheese, crumbled (about 1/2 cup)

2 scallions, sliced thin

DIRECTIONS

PREHEAT oven to 400 degrees. Pat dry shrimp and season with salt and pepper. Cover and refrigerate while preparing orzo.

HEAT oil in ovensafe skillet over medium heat until shimmering. Add onion, bell pepper, and salt and coo until vegetables are softened, about 5 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in orzo and cook, stirring frequently, until the orzo is coated with oil and lightly browned, about 4 minutes.

STIR in broth and reserved tomato juice and bring to a simmer, stirring occasionally until orzo is al dente, about 10 - 12 minutes. Stir in shrimp and tomatoes, then sprinkle with cheese and bake until shrimp are cooked and cheese is lightly browned, about 20 minutes. Sprinkle with scallions and serve. 

I Heart Vest

I think I've finally managed to knit a piece of clothing for myself that I actually like! It wasn't actually love at first sight, but now I truly "heart" this vest, due mainly in part to the very neat 'button' I picked up yesterday. Without it, the vest wasn't quite complete, and I had been on the hunt for just the right button since I completed this vest over a month ago. 

The original pattern called for a round button with a button hole knit in, which still might have looked good, but I opted for a pin type button so that it would be interchangeable if I happen to find another one I like. I saw this one yesterday while I was at Romni and thought it was just what I was looking for. And when I put it on this morning, well, perfection! I had tried the vest on before with a simple white shirt and jeans, before I had the button, but something about it didn't seem quite right, and I was honestly wondering if I had knit yet another piece of clothing that I was probably not ever going to wear. But it turns out, after putting it on this morning, I really quite like the look of it! It might be the stripped sweater I have underneath it, but I think this vest has potential. It's a keeper. 

And the best part about this vest? It was almost absolutely free! Thanks to the generosity of Diane, my mother-in-law, the yarn hoarder. I think she told me that she bought this yarn a long while ago to knit something up for herself and then just never got around to it. If you're a knitter, you've probably done something very similar and have a yarn stash of your own. I try my best to make sure I have a project in mind when I buy yarn, but sometimes you pass a sale and think you simply have to have that yarn! It might get knit into something some day... or it might get passed along to someone else... thanks, Diane! 

Recipe: Polenta with Sausage

A one skillet sensation - polenta with sausage. I've baked a lot with corn meal, making a variety of different kinds of corn bread for Matt, but I had never actually made polenta with it. It was kind of exciting to try something different and new, and to try something that I know I never would have come up with on my own. That's the great thing about cook books. 

This was the first recipe that I tried out of the Cooking for Two book. The first chapter was on skillet meals that require only one pan, so most are casserole like, and this one really caught my eye. I know you can't really see the what lies beneath the wonderful Parmesan cheese crust, but I'm afraid the picture after serving didn't look all to appetizing, so just take my word that it was fantastic! 

It really is amazing what chefs think to create; there really is no limit the number of dishes you could create with very similar ingredients. While I do experiment a little in the kitchen, I think my strongest quality as a chef is reading the recipe. Maybe once I get more cooking knowledge I'll be able to create on my own, but for the time being, I'm happy to see and learn from what other people have created. And this skillet was a great place to start (heck, I didn't even know that I had a cast iron skillet, but turned out Matt had one hidden in the drawer of the stove. Score!). 

INGREDIENTS FOR TOPPING

1 tsp olive oil

2 Italian sausages, casing removed

1 small onion, minced

1/2 bell peeper, stemmed, seeded, and diced

3 garlic cloves, mince

1/8 tsp red pepper flakes

1/2 cup drained canned diced tomatoes

     1/4 cup juice reserved

1 1/2 tsp red wine vinegar

1/4 cup grated Parmesan

salt and pepper to taste

INGREDIENTS FOR POLENTA

1 2/3 cups water

1/2 cup whole milk

1/2 cup coarse-ground cornmeal

2 tbsp butter

1 garlic clove, minced

salt and pepper to taste

DIRECTIONS

HEAT oven to 450 degrees.

HEAT the oil in a 10-inch ovensafe skillet over medium heat until shimmering. Add the sausage and cook, breaking up the meat with a wooden spoon, until lightly browned, about 5 minutes. 

STIR in the onions, peppers, and salt and cook until the veggies are softened, about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the tomatoes with the reserved juice and bring to a simmer, scraping up and browned bits. 

OFF THE HEAT, stir in the vinegar and season with salt and pepper to taste. Transfer the mixture to a bowl and set aside (do not wash skillet).

WIPE out the skilled with paper towels and return to medium-high heat. Add water, milk, and 1/2 tsp of salt to the skillet and bring to a boil. Slowly add the polenta while whisking constantly in a circular motion to prevent clumping.

BRING to a simmer, stirring constantly. Reduce heat to low, cover, and cook, stirring often and vigorously, until polenta becomes soft and smooth, 10 to 15 minutes. Off the heat, stir in the butter and garlic and season with salt and pepper to taste. 

SMOOTH the polenta into an even layer in the skillet. Spoon the sausage topping evenly over the polenta, then sprinkle with cheese. 

BAKE the casserole until the cheese is melted and golden, 15 to 20 minutes. Let the casserole cool for 10 minutes before serving. 

The book has some variations for the dish, too, allowing you to substitute the cheese you use, or the type of Italian sausage. The recipe I cooked also called for Swiss chard, which I didn't use, but you could substitute broccoli for that. You add the greens to the meat while still on the heat before you add the vinegar. You could also make this dish with mushrooms, but we all know that's not going to happen in our house.... 

Next up: Shrimp with Orzo (you read right... shrimp!)

Should it stay or should it go... ?

Sometimes you knit something and it looks wonderful and fits just perfectly. Other times, not so much. This was the case with a sweater I knit for myself about a month ago. The yarn was a great deal, and with my excitement to get started, I decided to knit up just a very simple short-sleeved pullover. There were no real design elements, and partly the reason I decided on a simple stitch was so that it didn't take much thinking as I worked away. It worked up really quickly, especially working in the round and having no seams to sew up afterwards. But after blocking and shaping, then trying it on, I wasn't convinced it was the sweater for me, and the idea of 'frogging' it out bounced around my head...even after the hours of knitting. 

On the hanger, it looks really nice, and others have said the same. My mom gave me the great idea to even roll the sleeves to give it a different look, which I really liked! But on me, the person, well, I'm not convinced that it looks that great, and since I will be the one wearing it, well, it should probably fit me properly and I should feel comfortable in it. Part of the problem might have been that I knit the wrong size (I never knit a gauge swatch as EVERY pattern recommends...maybe I should start...). Even though the measurements were the same as mine in the pattern, they probably didn't work out that way...hence why you knit a swatch. I'll learn one of these days. 

So, the question is, should it stay or should it go? I mean, I enjoy knitting a lot, so the fact that I get to start a new project without having to purchase any more yarn is a big plus. And, essentially, the sweater I knit is kind of like my gauge swatch, so now I also know that I have to knit a bigger size, so that's also a huge plus. And lately with my projects I've been taking on more challenging designs and patterns (more on those in later posts), so this would give me a chance to experiment more. Hmm... lots of pluses to start frogging, don't you think? 

On another note, I also knit up a really cute hat to match the sweater. I had been looking forever for a pattern for a similar hat I received as a gift from Matt on Valentine's day, and finally found a free one! It had everything I was looking for - cables and a brim. You can't really see the cables in this picture, but they run around hat and add a really nice look to the entire thing. It's been done for a while, so now to just wait for the colder weather to get here to wear it out (don't worry, I'm not really in a huge rush for that. Sometimes I just wear it around the condo for fun anyway....). I won't be frogging this one any time soon. If anything, I might have to knit up a few more in a variety of colours to match all my other sweaters. Now, that would keep me busy for a while! 

Recipe: BBQ Sauce for Pulled Pork

It had been a while since I pulled out my slow cooker and a made a meal, so I thought pulled pork would be the perfect thing to correct that. We headed out to Kensington Market to pick up a pork shoulder, among other things, and once home, put a quick rub on it (with my Epicure Louisiana spice mix) and let it sit in the fridge overnight.

The same day, while the pork marinated, I decided to make use of a recipe my brother and his wife gave me for BBQ sauce. I had never made anything quite like it, other than spaghetti sauce, I guess, so it was kind of exciting to see how it would turn out. The recipe couldn't be simpler; it just takes time, some patience, and some occasional stirring. 

When going through the ingredient list, the only thing I didn't have was molasses, and part of me was ready to just substitute that out, but in the end, I went out to pick some up. And am I ever glad I did! Turns out the molasses, in my opinion, is what gives the sauce the rich colour and sweetness, so I was glad I added it. After the sauce was finished thickening, I cooled it slightly before putting it in a jar, ready to use the next day. The pulled pork turned out great, really juicy and flavourful, and that homemade sauce really did the trick! I'll be looking forward to making it again, perhaps adding a bit more spice to it. 

So, one of the problems with pulled pork is that you often end up with a lot of meat, more than two people can handle in one sitting. But I found the solution to this problem while browsing a cooking magazine - pulled pork lasagna! Yup, using the left over pulled pork the next day, I simply added a bit more BBQ sauce and heated while I cooked up the lasagna noodles. I also decided to add some caramelized onions and sliced green peppers, for both colour and vegetable content. Then, layer by layer - noodle, meat, veggies, repeat - you build yourself a lasagna, topping it all off with mozzarella cheese. For the two of us, I had exactly enough to make in a loaf pan, and even that turned out to be enough for 2 nights. And it was goooo-oood. 

The recipe for the BBQ Sauce (contributed by Jeff and Chris)

INGREDIENTS

2 tbsp vegetable oil

1 medium onion, minced

1 (8oz) can tomato sauce

1 (28oz) can whole tomatoes with juice

3/4 cup white vinegar

1/4 cup packed brown sugar

2 tbsp molasses

1 tbsp sweet paprika

1 tbsp chili powder

1 tsp salt

2 tsp ground black pepper

1/4 cup orange juice

DIRECTIONS

HEAT oil in a large, heavy bottomed sauce pan over medium heat until hot and shimmering.

ADD the onion and cook, stirring occasionally, until golden brown (7-10 minutes). 

ADD remaining ingredients and bring to a boil. 

REDUCE heat to low and simmer, uncovered and stirring occasionally, until thickened, 2 - 2 1/2 hours.

PUREE the sauce, in batches, in a blender or food processor, or use an immersion blender. 

TRANSFER sauce to a bowl and use immediately, or let cool, then store in an airtight container. Can be refrigerated for 2 weeks or frozen for several months. 

Tastes great on chicken, pork, ribs, or steak! 

Cooking for Two - the book

I'm sure I've probably mentioned once or twice (or six or seven times...), that one of my favourite cooking magazines is Cooking For 2 that I picked up last summer. I've yet to find another edition of this elusive magazine, but there's been enough recipes to keep us fed and happy that I keep going back to it. The best part, as you can guess from the title, is that the portion sizes are perfect for couples. Every time I'm browsing the magazine selection at any number of stores, I always keep an eye out for another edition but always come up empty handed. Even the website doesn't seem to have back issues available, so I've pretty much given up my search...for that particular magazine.

But my latest obsession, believe it or not, is the Toronto Public Library. They have an unbelievable selection of books, and you can order them to be delivered to the closest location (ours is a mere 2 minute walk).  Browsing the online catalogue couldn't be easier, and a simple click means you're one step closer to your book arriving at your desired destination. Sure, there are downsides... like when a really popular book is in demand, the waiting list can be a bit long (I am currently number 1867 on the list for The Girl with the Dragon Tattoo...).  But I did find a cooking book that peaked my interest: Cooking for 2, 2010 Edition. This is a collection of the best recipes from the year from America's Test Kitchen magazine, cut down to size for 2 people.

But this isn't just a book of recipes! It's actually a great read, too. The  premise of America's Test Kitchen is that they test out different ingredients and ways to make recipes, and they write about what worked and what didn't. So, it really is interesting to see how they ended up with the final recipe that they print in the book. I'm only through the first chapter and already there are so many recipes that I'm dying to try! And some, my friends, even include fish... but no mushrooms. I'm not ready to compromise on the mushrooms...

The downside is that the book is only a loaner, so I only have it for a limited time (which reminds me, I should probably renew it...). But after reading through the book, I'll have a better idea if its one I'd like to pick up at the store. Plus, if you noticed, I mentioned the 2010 edition... that means there are more! I've already got the 2009 edition on hold at the library.

Let the cooking adventures begin!

Taking after Percy...

My grandfather used to make beer in his basement of his home in Toronto. Sometimes successfully, sometimes not, as my mother likes to  tell me.  In fact, an embroidered picture on their wall reminded us all of the times when the kegs used to explode (a great gift from his wife, I believe. I wonder where that creation is now...). I was too young to remember the process, but it sounds like he made some unique kinds of beer and wine. Well, I can't say that he inspired me, but maybe in some small way I am taking after him.

For Christmas last year, my brother and his wife bought Matt and I a Mr. Beer Kit. I had seen it while shopping in the States with Jeff, and, good for him, he took note. It came with a plastic keg with pour spout, eight 1 Liter bottles with lids, labels for the bottles, and all the ingredients to brew your first batch of beer. Our first one was a light lager and we're anxious to taste our first batch this weekend. 

The process is by no means hard, but takes a little time. After boiling the ingredients in a large pot, you then mix with cool water and add the mixture to the keg. Give it a good stir, add the small packet of yeast, and then let it sit in a cool, dark corner for at least a week. The longer you leave it, the more intense the flavour will be. Before bottling, you taste a little bit from the keg, and if it tastes like flat beer, then you're ready to bottle it. Ours sat in the keg for over a week, and just the small sip we had was really good. I can only imagine what it will be like once it's carbonated and has some alcohol in it.

So, on to bottling. Matt handled this job very nicely, and each bottle was filled with just the right amount. We then let it sit in a cool and dark corner of our condo to ferment and gain more flavour. Since my brother kindly bought us the gift, we thought it only fair to share our first batch with him. We brought 2 bottles to their house last weekend, but didn't drink them. We thought the beer needed to rest another week still, or at least a few days. I haven't asked him if he's tried it yet, but maybe if he reads this blog, he can comment. We'll be taking a couple bottles with us this weekend to Ottawa to share with Matt's sister and her husband. Hopefully they are good... 

To be continued....

Bread Diary - Rye Bread

Finally... the bread I've been dying to make. I love the smell of rye bread, and as an adult packing a lunch for work, it was my go-to bread of choice. Slather on some mustard and then layer the pastrami, and you've got yourself a delicious lunch time snack. In my attempt to follow along with the recipes in the book, rye bread was stuck in the middle, so I patiently waited as I cooked through the various other loaves (yes, anyone else probably would have just skipped ahead and baked that one... but not me). I also wanted the rye bread to coordinate with our 3rd piece of brisket. And so, finally, the stars aligned.

Baking up the bread, you can already smell the rye with a hint of caraway seeds bringing a nutty aroma to the kitchen. That's probably what I love most about the rye bread. Without the caraway, it is really not the same. And it baked up so nicely, you might almost think it came from the store. But let's get straight to the point - the brisket!

The brisket steams over a boiling pot for about 3 hours, the saltiness wafting in the air. Combine that with the cooking rye bread, and it was like my condo was turned into a mini deli (I don't know how the neighbours would feel about that...). I had even planned on making my own mustard for this event, but after reading the directions and seeing that it had to rest for 2 weeks, I realized I was a little late on starting. Luckily we had a bottle in the fridge, but next time, it will be the real deal (we still have 1 piece of brisket left, and have already decided to pick up another from Schwartz's if we go to Montreal this year. Although, I think they do deliver...).

It was time to put it all together... slice the meat (aided greatly by an electric cutting knife my mother had 'lent' me - allowed some nice thin slices), slice the bread, slather with mustard, pile on the meat, and enjoy! With a side of salt and vinegar chips, no less (not homemade this time...). Pretty soon I think I might be able to make an entire meal from scratch!

Mmmm...I'm already looking forward to the 4th and final piece of brisket. But in the meantime, turns out rye bread is pretty good with peanut butter and honey in the morning.

A curious sight in Toronto

Living in the big city, I see a lot of different sights around town. Perhaps I shouldn't really be that surprised (this is Toronto, after all), but I never expected to see what I saw the other day from my balcony. Sure, walking around town, it's usual to see the various styles of men and women - the unique styles of 'hipsters' in outfits I could never get away with wearing, but somehow, they pull off. But the view from above is very different.

The other day while working at home, I had the balcony door open (it was one of those days where the heat broke and it was actually comfortable to sit with the cool air blowing in). Amidst the car horns and sirens, I heard the air fill with music, an unusual sound during the day. Curiosity simply got the better of me and I had to see what was going on.

You should know that our balcony overlooks a rooftop patio of a bar/club. Thursday through Saturday nights, it goes without saying that our windows stay closed, and although the low  drumming of the bass often seeps through the window panes, we are fairly well insulated from the loud chatter and rhythmic music.

So, what did I see???

A giant inflatable beaver! Turns out, the club was hosting a private event for Roots Canada, so of course! A giant beaver. It makes perfect sense. I shared the image on Facebook with my friends, and had to let Matt know what he was missing out on, and that beaver really did put a big smile on my face.  What a day...

Brunch - BQM Style...

You must know by now that we LOVE brunch at the Reid House, especially when someone else cooks it! The bacon, the eggs, the toast, the home fries...exploring new brunch places is only half the enjoyment. One of our Fat Fridays took us to BQM, and while we enjoyed their evening dishes, we noticed their breakfast menu and decided we had to go back. So, we did.

The best part of Saturday or Sunday mornings is sleeping in and heading out for brunch. Sometimes its coffee and croissants while reading the newspaper, but sometimes we want a full on breakfast. We don't really do it all that often (despite what this blog might say), so each time is like a little treat. The BQM menu was nothing too adventurous, and when judging a new restaurant, we always try out the standard - scrambled eggs, bacon, and home fries. And we both usually order the same thing! This actually tends to be true on most brunch mornings, so this really wasn't out of the ordinary. Neither of us really like eggs, but we figured that they are probably the healthiest part of the meal, and so we eat them.

So, bacon, eggs, and bacon is what we ordered. Matt always judges the toast(has to be white) and the bacon, but the test for me is the home fries. I like my home fries crispy on the outside but soft in the middle, plus really well seasoned. Some of the best home fries I've had usually have a bit of spicy salt on them and that really makes a big difference. How did this one stack up? Well, the eggs - hard to screw them up. Put a bit of salt and pepper on them and eat away. The bacon - well, I thought it was a little undercooked, which made them a little rubbery (not a good quality in bacon) but they were edible. And the home fries? They were good. Very nice seasoning and done really well, so I think they get my thumbs up. Not sure if we'll go back for the brunch, however, but for the burgers - for sure!

Along with our breakfast, instead of a traditional orange juice, we ordered a can of San Pellegrino Aranciata - sparkling water with a hint of orange from Italy. It made for a really refreshing morning beverage and cut through the saltiness of the bacon and potatoes. We came across this drink first while we were at Blue Mountain in April and really liked it. We haven't gone out of our way to find it, but when we noticed it on the shelf, we had to give it a try.

We're heading to Italy in October for a delayed honeymoon, so I'm sure we'll come across it there, too...

Recipe: Chocolate Peanut Butter Cheesecake Cupcakes

A mouthful of a recipe name, yes,  but a mouthful of gooey goodness, too! I saw this recipe in the free Kraft Kitchen's magazine - Get Cooking. It gets mailed to me every so often and the picture was so appetizing that I simply had to whip up a batch. Plus, we were having dinner with friends and I couldn't just show up empty handed!

The picture on the website is a bit more attractive than mine (I opted to skip the whipped cream and cheery for a more rustic cupcake), but tasted, I'm sure, just as good. The basic brownie batter is then filled with a dollop of cream cheese mixed with peanut butter and sugar and then baked in the oven. The result, a rich and creamy bite of chocolate and peanut butter - two of my favourite things!

Here is the original recipe from the site:

INGREDIENTS

1 pkg. (450 g) brownie mix

175 g (3/4 of 250-g) Philadelphia Brick Cream Cheese, softened

1/4 cup Kraft Smooth Peanut Butter

2 Tbsp. Sugar

1 cup thawed Cool Whip Whipped Topping

12 Maraschino cherries

DIRECTIONS

HEAT oven to 350ºF. Prepare brownie batter as directed on package. Spoon into 12 paper-lined muffin cups.

BEAT cream cheese, peanut butter and sugar with mixer until blended. Spoon 1 rounded Tbsp. into center of batter in each cup, pressing down slightly into batter. Bake 25 min. or until centers are set. Cool.

SERVE topped with Cool Whip and cherries.

If you don't have the Brownie mix handy, you can make your own with some ease. Here are the ingredients I used for fudge brownies:

INGREDIENTS

1/2 cup butter or margarine

2 ounces unsweetened chocolate

2 eggs

1 cup sugar

1 tsp vanilla

3/4 cup all-purpose flour

DIRECTIONS

IN a medium saucepan, melt butter and chocolate over low heat. Remove from heat when combined. 

STIR in eggs, sugar, and vanilla and beat lightly with a wooden spoon.

STIR in flour and pour into lined muffin cups.  

And then you just carry on the rest of the steps from the original recipe, above.

Now don't get this recipe confused with the other Peanut Butter Cheesecakes I've blogged about. Those are actual mini cheesecakes with a Reese's cup in the center. These are more of a brownie with peanut butter cream cheese in the middle. Both are equally good, though...

Hamburgers!

If you've read any of our Fat Fridays, you know that Matt and I enjoy a burger now and then. I would have thought that eating them as often as we do that we might possibly get tired of them, but, in fact, with each new burger place we try out, I think we enjoy them more and more. It has been a while since we've gone back to any of our local burger joints, but for dinner last week, we wanted burgers... and I wanted to make them!

In our condo we do have access to a couple of bbqs, located on the roof top patio of our building. I don't know why we don't use them more often, to be honest. Maybe it's the work of having to bring everything up to cook when the oven is just as good and close. Whatever the reason, we decided to bbq some of our own hamburgers the other week. I don't have much experience in the burger area, but I thought, how hard could it be? I had made a really good meatloaf with onion soup mix, so I just used the same and formed patties.

Well, the burgers turned out HUGE! I really should have made 4 instead of 2, but live and learn. it just meant I had leftovers the next day for lunch. But the seasoning was great, and topped with melted 8 year old aged cheddar....mmm! We should bbq more often, especially while this nice weather is still with us.