Whisk: a food blog

Monday, August 30, 2010

Fun Dip, Gobstoppers, Poprocks, Froot Loops & Lasagna

When was the last time you ate the candy you loved as a kid?

I picked some up this past week and couldn't believe how fun it was. Yes. Candy is fun. Just try putting some poprocks on your tongue and then make some noise. And then there was the fun dip. Did you know that double-dipping with a foodie is always allowed and sometimes a requirement?

Relish life
with
fun dip
gobstoppers
and
poprocks
Lick and
double-dip
in
pink
purple
orange
sugar
Pop
fizz
crackle
laugh
Taste test
Froot Loops
and
eat the rainbow
Be
loopy.

History of Lasagna

Lasagna, a beloved comfort food, is often associated with Italian cuisine, but its origins are a subject of debate. The term "lasagna" comes from the Greek word lasana (or Lasanon), meaning "trivet" or "stand for a pot," and was later adopted by the Romans as lasanum, meaning "cooking pot." This term was likely used to describe the dish, as the recipe evolved over time. While Italy is now renowned for lasagna, the first recorded recipe appeared in an English cookbook, leading to some disagreement about its true origin.

Despite the debate, lasagna has become a classic in many households around the world. In Canada, it's a particularly cherished dish and is often a go-to recipe for family gatherings, offering comfort and warmth.

Story of Lynda’s Evolving Lasagna

The lasagna recipe that my family loves has its roots in my sister Lynda's experimentation. When she was just 10 years old, she started tweaking the lasagna recipe from the red plaid Betty Crocker cookbook, which our mom often used. Over the years, Lynda honed the recipe and made it her own by adjusting ingredients to enhance the flavors. One key discovery was the importance of using high-quality cheeses, especially mozzarella and Parmesan. We learned this the hard way when our dad once used low-fat mozzarella, resulting in a less-than-ideal lasagna.

Lynda's lasagna is baked at 400˚F for 45 minutes, and then broiled for a few minutes to get the top crispy and golden brown. The recipe can also be made vegetarian by omitting the ground beef.

Recipe: Lynda's Lasagna

Serves: 8

Ingredients:

For the sauce:
1 lb. lean ground beef, browned
½ onion, diced fine
1 small can tomato paste
l large can diced tomatoes
1 tablespoon oregano
Salt and pepper, to taste

For the cottage cheese layer:
1 egg
4 cups cottage cheese

1 package Lasagna noodles

For the topping:
½ cup parmesan cheese, grated
1 lb. mozzarella cheese, grated

Instructions:

Make the Sauce: Brown the ground beef in a pan. Add the diced onion, tomato paste, diced tomatoes, oregano, salt, and pepper. Simmer for 30 minutes, allowing the flavors to blend.

Cook the Noodles: Boil lasagna noodles in salted water for about 8 minutes, or until just tender (al dente). Drain the noodles and set them in cool water to prevent them from sticking together.

Prepare the Cottage Cheese Layer: In a bowl, mix the egg, cottage cheese, and Parmesan cheese together.

Assemble the Lasagna: In a 9" x 13" pan, layer the lasagna starting with noodles. Follow with a layer of sauce, then a layer of the cottage cheese mixture. Repeat the layers: noodles, sauce, cottage cheese, until all ingredients are used.

Top with Cheese: Sprinkle the top layer with mozzarella and Parmesan cheese.

Bake: Bake in a 350˚ to 400˚F oven for 45 minutes to an hour. Then, place under the broiler for a few minutes to make the cheese crunchy and brown.

Tasting Notes
A good lasagna is bubbling and golden on top, with a crispy, cheese-filled finish. After baking, let it rest for 15 minutes to make it easier to cut into perfect squares for serving. Whether you’re serving it at a family dinner or a special occasion, this lasagna is sure to please everyone!

Link
Weird Al Yankovic singing “La La La Lasagna”

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Monday, August 23, 2010

Glitter and Borscht

"Have you ever thrown a fistful of glitter in the air?"

I've loved that Pink! song since I saw it on the Grammy's this year.
It still sends shivers when I watch the video.

So, after I learned I had thyroid cancer and before the surgery, I bought some glitter and took it to a field, made a wish and threw a fistful in the air. Then, another evening after telling my three girls about my cancer, we took some more glitter to a field and threw fistfuls in the air and
made our wishes.

It's a good memory.

Blow the dandelion
Toss the glitter
Light a candle
Make a wish
Dream
Hope
Someday I'll be healthy
Someday I'll be happy
...One day...
But today I'll trust life
Breathe
Be
Love
Live

Borscht has a storied history dating back to 1880–1885, with its origin steeped in debate. Both Ukrainians and Russians proudly claim it as a traditional dish from their respective homelands. Regardless of its beginnings, Borscht has become a staple comfort food in many cultures, symbolizing nourishment and warmth.

The name "borscht" is derived from the Slavic word borschevik, meaning "hogweed," a plant that was initially used to color the soup a brownish-green. Modern-day Borscht no longer includes hogweed, evolving instead into a vibrant dish centered around earthy beets and rich stock.

My family's Borscht recipe originates from my paternal great-grandparents, who were of German descent and came from the area historically known as White Russia. This recipe has been passed down through generations and is renowned for its stunning pink hue, achieved by adding whipping cream.The expression “Cheap as Borscht” is an expression used to signify something that is very inexpensive and yet has high value.

A lively debate always surrounds the choice of stock in Borscht:

"The flavor is in the stock. You can’t have good Borscht without good stock!"

"But beef or ham – that is the question."

"Ach – it has to be ham. It has a rich flavor!"

"But lots of recipes call for beef stock!"

"Beef stock? No. Never. It has to be ham. Ham bone. That’s the best."

Ham stock has prevailed in our family tradition, lending its depth to this evolving recipe.

Recipe: Traditional (Evolving) Family Borscht Recipe

Makes: 10 servings

Ingredients:

3 lb. soup bone (beef or ham; we prefer ham)
2-3 cups carrots
16 potatoes (10 diced; 6 cooked and mashed)
1 small head of cabbage
1 large onion
5 large beets, cooked and diced
1 can tomato paste
Fresh dill
2 cups whipping cream (to add to mashed potatoes)
Peppercorns (a handful)
1-3 bay leaves
Fennel, to taste
Salt to taste

Instructions:

1. Simmer the soup bone for an hour or more. Then skim off the fat and add the following:

• 2-3 cups carrots
• 10 diced potatoes
• ½ of the cabbage (sliced)

Cook until tender.

2. Cook the beets whole in their skins; run beets under cool water and slip the skins off; dice and then add 3 tsp. vinegar and some sugar

3. Sauté the onion.

4. To the onion, add the following:
• the other half of the cabbage
• tomato paste
• can of water (from tomato paste can)

5. Cook 6 potatoes and mash with whipping cream.

6. Put vegetables all together. Add bay leaf and peppercorns and cook for 40 minutes.

7. Add dill and fennel to taste.

8. Season to taste with salt (it may take quite a bit, depending on what soup stock you have used) and a dash of Worcestershire sauce.

9. Serve hot with a dollop of sour cream.

Some claim that Borscht
• is the ultimate cure for a hangover
• prevents the body from aging
• prevents disease

Sounds good to me!

Tasting Notes:

Borscht is at its best when it’s deeply flavorful, with a balance of earthy sweetness from the beets and tanginess from the vinegar. The creaminess from the whipping cream provides a luscious texture, while the sour cream garnish adds a bright, cooling contrast.

"Have you ever looked fear in the face and said I just don't care?" —Pink!

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Monday, August 16, 2010

Somersaults, Salmon, and Chardonnay

Lately, I've decided I need to "try something new" every day.

Last week, I had a water balloon fight with my kids. At one point, I had to be a non-moving target for Jennifer, the youngest, since she was getting frustrated not being able to hit anyone with her water balloons. We had lots of laughs. And I was soaked.

Another night, after watching the movie Step Up 3 with my kids, we were walking back to my place, and we were dancing in the parking lot. Anna, my middle child, was laughing, embarrassed by my attempts at dancing. But it was fun. I wouldn't have done that...probably before being diagnosed with cancer. It's funny how it changes you. Jennifer and I jumped on a park bench, leaped from it, and we all skipped, danced and enjoyed lots of giggles and laughter.

Yesterday I did a somersault.

When was the last time I did a somersault?
A head over heels tumble
A heels over head routine
Forwards, backwards, sideways, in the air
In my room
On the grass
In a crowd
360
Dizzy, disoriented, confused
Now
Leap
Jump
Tumble through air
Stick the landing
No more fear
Cartwheel next

This is one of the easiest recipes I've made in a long time. And right now, my life demands easy. With three kids, their activities and camps, work, blog, restaurant reviewing, and all the other stresses on my time, cooking dinner at home lately isn't first on my list. But I'd make this recipe again. My sister sent it to me after she'd made it many times for family and friends. It comes from the July 2006 edition of Gourmet, and it's a keeper.

Recipe for Shrimp or Salmon with Lime Butter Sauce

Recipe for Grilled Corn with Herb Butter

This salmon paired well with Inniskillin's Winemaker's Series 2008 Chardonnay (LCBO/Vintages #105379 $16.95) that was medium-bodied, with a touch of oak but not buttery.

When was the last time you did a somersault or danced in a parking lot?

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Monday, August 9, 2010

Caprèse Salad and Inniskillin's Winemaker's Series 2008 Pinot Gris

Caprèse Salad on the patio of a quaint café called Camille in Le Marais, Paris taken in June 2010 by Shari Goodman

As the story goes, Caprèse Salad was first created in the 1950s in Italy.

So I imagine myself sitting in a little restaurant in Italy, in the region of Campania, perhaps, and before my meal, I order a Caprèse Salad. I know that to prepare this dish, the Chef will pick a top-quality tomato in its prime—ripened on the vine. He will then lift some Mozzarella di bufala (buffalo mozzarella) out of the liquid in the special place he stores it. The buffalo mozzarella will be fresh and springy—even a little juicy and creamy and definitely delicious.

To this, the Chef will add the other simple ingredients, always ensuring that the quality of each individual item is top-notch. The Extra Virgin Olive Oil (or Balsamic vinegar).The fresh basil from the Chef’s own herb garden. Using dried basil from a spice jar would be irreverent. Even the salt the Chef sprinkles on the salad as a final touch is special sea salt.

And so the simple, yet exquisite ingredients come together to create a salad delicious, yet deceiving in its simplicity. The same salad made with lesser ingredients would be ordinary, even mundane. But something magical happens in the fusion of these fine flavours and textures and the salad becomes a dish fit for royalty.

Paired with a medium bodied white wine, somewhat aromatic and fruity, Caprèse Salad is perfection on a summer plate.

I finish my Caprèse Salad, take a sip of wine, and order dinner.

Actually, that's not far from what I experienced in June -- only the location was Paris, not Italy.

I enjoyed a Caprèse Salad on the patio of a quaint café called Camille in Le Marais, Paris. While people-watching and sipping wine, I marveled at the melding of these three perfect elements on my plate. Summer is the perfect time to enjoy this salad when you can get two of the key ingredients from your own garden or the local farmer's market.

Buffalo mozzarella is a type of mozzarella cheese that's made from water buffalo's milk, not from cow's milk. In Ottawa, you can get this cheese at La Bottega Nicastro Fine Food Shop or House of Cheese in the Byward Market.

"Everybody's got a water buffalo
Yours is fast but mine is slow
Oh, where do you get them I don't know
But everyone's got a water buffaloooooo" VeggieTales

When I returned home from Paris, a friend made this simple salad at his cottage using a drizzle of some fine Balsamic vinegar to dress it.

This salad pairs well with a fruity, light sipping wine such as Inniskillin's Winemaker's Series 2008 Pinot Gris (LCBO/Vintages #177766 $19.95) that's barrel aged. With its slightly crisp, tropical tones, it's a perfect afternoon-on-the-patio sipping wine.

Recipe: Caprèse Salad

Serves: 1

Ingredients:

1 fresh tomato
4-5 leaves of Basil
4 oz buffalo mozzarella
Balsamic vinegar

Instructions:

Slice the tomatoes. Slice the mozzarella. Layer the tomatoes, basil and mozzarella. Drizzle with Balsamic vinegar (or make a homemade pesto to drizzle on top). Season with salt and pepper.

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Monday, August 2, 2010

Sesame Salmon

Salmon's journey is extraordinary. It is the story of a fish born in freshwater – a fish that gradually migrates out to the ocean, only to come back again to the freshwater when the time has come to reproduce. It is the story of a species determined to survive, sometimes against incredible odds.

Today, much of the salmon we enjoy comes from Canada, Alaska, the Pacific Northwest, Greenland, and Norway. In Canada, where I live, salmon is readily available and widely popular for its versatility and health benefits.

Health Benefits of Salmon
Salmon isn't just delicious; it's a nutritional powerhouse:

Salmon is rich in Omega-3, which has many health benefits to its credit, including defensive action against many forms of cancer.
Salmon helps to prevent and control high blood pressure, offering protection against heart attacks and strokes.
Salmon is an excellent source of protein.
Salmon is rich in nutrients but low in calories.

What’s not to like about all of that?

The Secret to Flavorful Salmon: Sesame

I’ve always known that salmon is one of those healthy foods that everyone ought to eat regularly. But for me, it is important that food also tastes good. Fortunately, I’ve discovered some techniques that make salmon taste so good you’d think it was bad for you. See Saumon au Champagne (Salmon in Champagne Sauce) and Truite de Mer, Sauce Verte (whole poached salmon trout with herbed mayonnaise). Then, there is the sesame salmon recipe, which has been a family favorite for some time now.

The magic ingredient in this recipe is the sesame seeds, which give the salmon an exotic, nutty, and slightly Asian flavour. They are a good source of calcium and protein and are often used in both sweet and savoury dishes from Japan, China, the Middle East, South America, Africa, and Asia.

Recipe: Sesame Salmon

Serves: 4

Ingredients:

4 filets of Salmon

Salmon Marinade:
Juice of one lemon
¼ cup sesame oil
¼ cup soy sauce

Instructions:

Combine the marinade ingredients and marinate the salmon for several hours.
Preheat the oven to 350°F (175°C).
Bake the salmon for about 30 minutes or until it’s tender and fully cooked.
Optional: Sprinkle toasted sesame seeds on top for added crunch.

Tasting Notes
The salmon is tender and flaky, the crunchy sesame seeds add an interesting contrast in both taste and texture. This is a recipe to pull out again and again and a pleaser for the whole family.

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Monday, July 26, 2010

Cream Puffs and Kings of Pastry

As those of you who have been following know, I have recently undergone surgery for thyroid cancer. It appears to have been very successful and I returned to work recently.

However, as I continue to heal I am taking a lighter approach on my blog for a few weeks, featuring some old family favorites…the kind of recipes you turn to when you want something simple, yet still delicious and family pleasing.

First up is Cream Puffs made with the simplest of ingredients. Once the technique is mastered, cream puffs are quick and easy to make and sure to please.

What is the nutritional value of a cream puff?
Zero, unless you are starving and need the fat and sugar to keep you alive.

Its History is a Mystery
The truth is, nobody knows for sure who can be credited with creating the lovely cream puff. What we do know is that as early as the 13th century in both southern Germany and France, chefs were creating lovely puff pastries that they baked until the pastry puffed, after which they sliced the pastries open, and filled them with various cheese mixtures.

Chefs at this time had begun experimenting with dough mixtures that included four simple ingredients: flour, water, fat, and egg, the same ingredients used today for cream puffs or choux pastry. They had become fascinated with the delightful results that occur during baking: as the pastry puffs, it creates an airy hole in the middle which just invites a delectable filling.

Cream buns, called pate feuillettée in France, and butter-pasted puffs in England, were becoming popular in the early 1500s, using the same famous four ingredients. The filled treats were popular among the wealthy people of that time.

By the mid-19th century in both France and England, the cream puff had become known as the profiterole. Often created in elaborate shapes by skilled pastry chefs, elegant Victorian diners could find cream puffs shaped like swans or pyramids of tiny, fragile chocolate or vanilla-filled puffs to nibble on with the dessert wine, tea, or coffee. In the United States, the first recorded mention of the cream puff on a restaurant menu dates to 1851 at the Revere House Restaurant in Boston.

What leavens cream puffs?
Unlike traditional leaveners like yeast or baking powder, cream puffs rely on eggs in the batter to create their airy texture.

Recipe: Cream Puffs

Serves: 6

Profiteroles au Chocolat (Profiteroles with Vanilla Ice Cream and Hot Chocolate Sauce) mise en place

Ingredients:

For Choux Pastry:

½ cup water

4 tablespoons unsalted butter

Pinch salt

1 tablespoon sugar

2/3 cup sifted all-purpose flour

2 eggs

1 egg, slightly beaten for glazing

Unsalted butter for baking sheets

Instructions:

Click here for step-by-step instructions from Martha Stewart.

You can find the recipe for Profiteroles au Chocolat (Profiteroles with Vanilla Ice Cream and Hot Chocolate Sauce) in the book Le Cordon Bleu at Home (affiliate link).

Tasting Notes
To bite into a freshly baked cream puff filled with real whipped cream is to experience sheer delight. The humble four ingredients have now become a light, puffy holder for the delectable filling, creating the perfect, subtle combination of taste and texture. As the cream dribbles down your chin, you’ll find yourself wanting another – and another. . .

"A cream puff is something very basic.
You have to keep it basic.
It's beautiful without doing too much fou fou stuff around it.
Let cream puffs be what they're supposed to be."
—Chef Jacquy Pfeiffer, contender for MOF (Meilleurs Ouvriers de France, France's highest honor in the art of patisserie)
designation as profiled in the documentary, "Kings of Pastry"
to be released September 2010

Links
Kings of Pastry documentary
Profiteroles au Chocolat (Profiteroles with Vanilla Ice Cream and Hot Chocolate Sauce)
Peppermint Cream Puff Ring...Swan

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Thursday, July 8, 2010

3-Star Michelin Event + Demo for Ceviche = Memorable

Watching Chef Jeremy Bearman from Rouge Tomate in New York prepare this exquisite Ceviche of Local Fish with Tropical Fruits and Kaffir Lime-Infused Sunflower Oil was a memorable experience. The demo, hosted on the terrace overlooking the ocean at The Sanctuary at Kiawah Island, highlighted the art and precision behind this dish. You can watch Chef Bearman demonstrate this recipe for a Michelin video:

Ceviche (pronounced seh-VEE-chay) is a refreshing dish made from fresh, raw fish marinated in acidic citrus juices, such as lime or lemon. The acid "cooks" the fish, turning it opaque while maintaining its firm texture and delicate flavor.

In this recipe, the unique twist comes from kaffir lime leaves infused in sunflower oil, adding an aromatic depth to the dish.

Recipe: Ceviche of Local Fish with Tropical Fruits and Kaffir Lime-infused Sunflower Oil

Serves: 4

Ingredients:

8 pcs Shrimp deveined with head and tail removed
8 oz Sliced Sushi Grade Fluke
8 oz Calamari cut into small pieces
½ cup cucumber diced
½ cup red onion sliced
2 jalapenos julienne
Juice of 3 limes
¼ cup diced mango
¼ cup diced Pineapple
¼ cup diced kiwi
¼ cup diced papaya
½ cup sunflower oil
5 leaves kaffir lime
1 tbsp chopped cilantro
1 tbsp chopped mint
Sea Salt
Micro Cilantro to garnish
¼ cup toasted sunflower seeds to garnish

Instructions:

For the Shellfish:

In a hot sauté pan, add about 1 tbsp of sunflower oil. Wait until the oil is just about to start smoking then turn flame off and add the shrimp and calamari. Season with salt and pepper then Cook for just about 10 seconds or until seafood is just barely cooked. Remove the seafood from the pan and cool quickly on a plate in the refrigerator.

For the Ceviche:

Add the chilled seafood along with the fluke to a bowl. Add the cucumber, red onion, jalapeno, cilantro, mint and two tablespoons of the kaffir lime oil. Season well with salt; toss all together then let sit for at least 5 minutes. Plate the ceviche equally amongst four bowls and garnish with the pieces of tropical fruits, micro cilantro and toasted sunflower seeds.

For the Sunflower Oil:

Place a ½ cup of sunflower oil in a very small pot or pan. Bring the oil to a temperature of 180 degrees farenheight and toss in the kaffir lime leaves. Let the leaves steep in the oil until there is a strong flavour imparted. Strain out the leaves and chill the oil.

Tasting Notes
This ceviche is a symphony of flavors and textures. The tender seafood, vibrant tropical fruits, and the nutty crunch of toasted sunflower seeds create a dish that’s both refreshing and satisfying. The kaffir lime-infused sunflower oil adds an aromatic elegance, making it a standout recipe for any occasion.

Disclaimer: This recipe was specially created by Chef Jeremy Bearman for the Michelin Primacy MXM4 tire launch event.

Monday, June 14, 2010

Tortilla Soup

Tortilla Soup may not be part of your family’s treasured recipe collection, but it’s a culinary gem that has quickly gained popularity worldwide. Originating in the American Southwest and northern Mexico, this dish has evolved from humble chicken soup to a flavor-packed favorite. Today, it’s enjoyed everywhere—even as far north as Canada!

This versatile soup is perfect for any season, offering a warming hug on a chilly January day or a zesty refreshment in the heat of July. With fried tortilla strips, creamy avocado, tangy lime, and a dash of chili salsa, it’s a dish that pleases the palate while inviting creative twists.

Tortilla Soup began as a simple homemade chicken soup but took on a new identity when chefs started adding fried tortilla strips, sharp cheese, and fresh garnishes. Its roots may be modern—emerging in the late 1970s—but tortillas themselves date back to 10,000 BC, when Mayans made them from dried corn kernels.

This recipe uses stale tortillas, though fresh tortillas work well if you dry them in a low oven before frying. Looking for a lighter option? Bake the tortilla strips for a crisp and low-fat alternative.

Whether you love bold heat or prefer a milder flavor, Tortilla Soup is endlessly adaptable. Add sour cream to tone down the spice or experiment with additional toppings for a personalized twist.

The beauty of this recipe is that it invites innovation. After all, that’s how it came into being!

Recipe: Tortilla Soup

Serves: 4-6

Ingredients:

2 chilies
2 cloves garlic
1 small onion
1 pound tomatoes (2 large)
1 can 28-ounce tomatoes
¼ cup vegetable oil
6 stale corn tortillas
6 cups chicken stock
1 cup whipping cream
salt, to taste
thyme, to taste

Garnish: sour cream, guacamole, cheddar, lemon or lime wedges

Instructions:

Prepare the Chili Mixture:

Blend chilies, garlic, onion, and both fresh and canned tomatoes into a smooth mixture.

Prepare the Tortillas:

If using fresh tortillas, bake them in a 200°F oven for 10 minutes to dry.
Cut into ¼-inch strips.
Fry in medium-hot oil until golden and crisp, then drain on paper towels. For a low-fat option, bake the strips on a greased cookie sheet at 300–325°F for 20 minutes, sprinkling lightly with salt.

Cook the Soup:
Heat 1–2 tbsp vegetable oil in a large pot. Add the chili mixture and cook for 8–10 minutes, stirring occasionally.
Add chicken stock and bring to a boil.
Stir in whipping cream, salt, thyme, and optional seasonings like chili powder and oregano. Simmer for 3–4 minutes.
Serve and Garnish:
Ladle the soup into bowls.
Top with crispy tortilla strips and garnish with your choice of sour cream, guacamole, grated cheese, or lime wedges.

Variation: Add 1½ tablespoons chili powder and 1 teaspoon dried oregano.

Tasting Notes
This Tortilla Soup combines the warmth of traditional chicken soup with the vibrant flavors of Mexican cuisine. The crispy tortilla strips add a satisfying crunch, while the fresh garnishes bring brightness to every bite. It’s a crowd-pleaser!

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Monday, May 31, 2010

Petite Marmite Henry IV and a ditty

"Seventy Five Pickles at 15 Roux, (like a street)
Half a chicken and knuckles 2 (1 of each knuckle)
300 Carrots?
Half turnip, half beans (that means half of 300, each, or 150)
A leeky heart half a lemon squeeze ( 1 leek, one heart of celery, half a lemon)
50/50 mustard salt and cheese
half a piece of french bread please
100 creamers, and chicken stock 2? (100 cream, 2 lt. stock)
Now we've got some Marmite Stew."
—Susan Whetzel from She's Becoming Doughmesstic

In November, when I was studying for the final exam for Basic Cuisine at Le Cordon Bleu, I tweeted my frustration at having to memorize 12 recipes. One of these recipes would be part of our written exam and worth 10% of the mark. We also had to know all 12 since one of them would be the recipe for the practical part of the final exam. A blogger/Twitter friend felt my pain, and she sent me this ditty for Marmite (pronounced mar-MEET). So sweet and helpful!

Lemonade in the Shade

Step into a world of nostalgia and refreshment with a classic homemade lemonade recipe. Inspired by childhood memories in Papua New Guinea, where lemon trees, locally known as “mulis,” bore an abundance of sour, golden fruits, this recipe captures the essence of simple pleasures. Fresh lemonade was more than a drink—it was a ritual of hospitality and a celebration of nature’s bounty.

When I was a young child living in Papua New Guinea, we had a lemon tree outside our back door. A lemon tree of very sour lemons. One of the daily rituals in muli season, (which seemed to last most of the year), was to pick mulis off the tree and fill buckets with these little round, yellow treasures.

I would help pick them, and we would bring them into the house where my mother would cut them in half, squeeze the juice, and freeze some for drinks and some for pies. But some of the juice would be kept unfrozen in a container in the fridge, ready for use. When guests would drop in, which they often did in this tropical paradise, it was expected that you would ofsfer them an ice-cold drink of fresh lemonade. If the guests were special, they might even get a spoonful of passion fruit dropped in as a garnish.

I have never lost my taste for fresh, homemade lemonade...especially with a dash of passionfruit! It’s a simple, invigorating drink – and its refreshing taste brings back nostalgic memories to this day.

With freshly squeezed lemon juice in one container and another with simple sugar chilling in the fridge, all that’s required is a long, tall glass and a handful of ice and you’re ready to step outside for a sip of lemonade in the shade.

Lemon tree very pretty,
And the lemon flower is sweet,
But the fruit of the poor lemon
Is impossible to eat.
—Peter, Paul & Mary

Recipe: Lemonade

Makes: ten 8-ounce servings

2 cups water
1 cup sugar
1 cup lemon juice, freshly squeezed

Melt the water and sugar until it boils. Remove from heat and cool. Stir in the freshly squeezed lemon juice. Chill.

In a glass, pour 1 cup lemon juice mixture and 1 cup water. Serve with ice.

Variations:

For an extra burst of flavor, mix in fresh herbs like mint or basil.
Swap out water for sparkling water to create a fizzy lemonade.
Use Meyer lemons for a sweeter, less tart version of this classic drink.

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Sunday, May 16, 2010

Waffles with Vanilla Ice Cream and Strawberry Sorbet

Waffles + Vanilla Ice Cream + Strawberry Sorbet = The Perfect Brunch

Although we don't have this often, when we do it's a treat. We try to indulge in this brunch of champions once a month or for special occasions. If I don't have strawberry sorbet in the freezer, strawberries in syrup from the grocery store is the next best thing. Yum.

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Monday, May 10, 2010

Cheese Sticks

Pâte feuilletée, or puff pastry, is often considered one of the most challenging yet rewarding doughs to master in the culinary world. Known for its delicate layers that puff up beautifully in the oven, this dough relies on a precise technique to create the "leaves" or layers without the use of yeast. Though made with just three basic ingredients—flour, water, and butter—it demands patience and skill to perfect.

The magic behind puff pastry lies in the layers of butter trapped within the dough. As the dough bakes, the water in the butter turns to steam, causing the layers to separate and rise, creating the signature light, flaky texture. While mastering puff pastry can be tricky, with the right technique and a bit of practice, you can create this stunning dough for all kinds of delicious treats.

The formula for puff pastry:
400 g flour + 200 g water (half the flour) + 300 g butter (flour + water divided by 2) + salt (optional)

Puff pastry's number one enemy is heat. Working quickly, and never doing more than two turns at a time, you must keep the butter cool enough so that it doesn't leak out during rolling.

Recipe: Cheese Sticks

400 g flour
200 g water
6 g salt
300 g butter
100 g Gruyère cheese

You can find the recipe for Allumettes au fromage (Puff pastry strips with cheese) here along with more background information. It was part of Week 2 at Le Cordon Bleu in Basic Cuisine.

Links
Video (in French but shows the technique)
Eggbeater's Puff Pastry
50 Flaky, Crunchy, Delicious Appetizers, Entrées (affiliate link)

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Monday, April 19, 2010

Chocolate Roulade

Rolled up. Protected. Sweet inside. Will it crack and break apart?

a The word roulade (roo-LAHD), originating from the French word rouler meaning "to roll," refers to a culinary technique involving rolling a filling inside a base. Whether savory or sweet, roulades are a delightful way to combine textures and flavors in a visually appealing dish.

On the savory side, roulades typically feature a thin slice of meat rolled around a stuffing of breadcrumbs, cheese, mushrooms, or even vegetables. For a more adventurous option, you can experiment with sushi-style roulades.

On the sweet side, a roulade involves a soufflé-like batter spread on a jelly roll pan, baked until firm yet moist. The cake is then rolled up while warm with a sweet filling, and served in circular slices. This sweet version is often called a jelly roll or "Swiss" roll, although its origins trace back to Central Europe, not Switzerland.

Chocolate Layer Cake

This beloved Chocolate Layer Cake has been a staple at every birthday party for my three daughters—now aged 12, 11, and 8. Over the years, it's become more than just a cake; it’s a cherished tradition. While the recipe calls for a classic three-layer cake, I’ve often turned it into various fun shapes: Po, a clown, a dinosaur, Barbie, and even a fairy toadstool, just to name a few. Every time, the cake has been a hit, making it the perfect choice for special celebrations.

Originally published in Fine Cooking Magazine (February/March 1998), my copy of this recipe is well-worn and stained from many years of use, a testament to how loved it is in our home.

Chicken Chowder

Even though Spring is just around the corner (I hope), Ottawa experienced a cold spell last week, dipping down to -21˚ Celsius (-6˚ Fahrenheit). On days like these, nothing beats a steaming bowl of hearty, flavorful Chicken Chowder—filled with bacon, chicken, potatoes, and thyme. As Clementine Paddleford once said, "Chowder breathes reassurance. It steams consolation."

"Chowder breathes reassurance. It steams consolation."

— Clementine Paddleford

In a chowder, potatoes perform the important task of thickening the broth. This recipe combines both potatoes and cream to create a satisfying, rich texture. If the soup isn't thick enough at the end of cooking, simply mash some of the potatoes directly in the soup to achieve your desired consistency. The type of potatoes you choose will affect the texture; Russet potatoes (with their high starch content) work wonderfully to thicken this chowder.

Although this chowder contains bacon, which adds saltiness, be sure to season it with extra salt to bring out all the flavors. And while bacon is a common ingredient in chowder, it isn’t always necessary. This recipe shows how bacon can elevate the dish, but feel free to skip it if you prefer a vegetarian version.

Do all chowder recipes have bacon in them?

Recipe: Chicken Chowder

adapted from 50 Chowders (affiliate link) by Jasper White

Serves: 6 to 8 as a main course

Ingredients:

6 to 8 boneless, skinless chicken breasts, cut into bite-size pieces
4 ounces bacon, cut into ⅓-inch dice
5 tablespoons unsalted butter
1 onion, diced
2 stalks celery (4 ounces), cut into ⅓-inch dice
1 small red bell pepper (6 ounces), cut into ½-inch dice
2 sprigs fresh thyme
2 pounds Yukon Gold or other all-purpose potatoes, peeled and sliced ⅓ inch thick
4 cups chicken stock
2 cups heavy cream (optional) or 2 cups chicken stock
Salt, to taste
Freshly ground black pepper, to taste
Cayenne pepper (optional)
Broccoli (optional)

For garnish:

6 green onions, very thinly sliced

Instructions:

Sauté the chicken: In a frying pan, sauté the chicken until cooked through. Set aside.
Cook the bacon: Fry the bacon in a pot until crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.
Sauté the vegetables: Add the butter, diced onion, celery, and red bell pepper to the pot. Sauté, stirring occasionally with a wooden spoon, for about 10 minutes, until the vegetables are softened but not browned.
Add potatoes and stock: Add the sliced potatoes and 4 cups of chicken stock. The stock should just barely cover the potatoes; if it doesn’t, add enough water to cover. Increase the heat and bring to a boil. Add the thyme leaves.
Cook the potatoes: Cover and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened enough, mash a few potatoes against the side of the pot to release their starch and thicken the soup.
Finish the chowder: Remove from heat and stir in the cooked chicken and cream (or extra stock). Season to taste with salt, black pepper, and cayenne pepper if desired. If you are not serving the chowder right away, cool it slightly, refrigerate, and cover it once cooled completely. Otherwise, let it sit at room temperature for up to an hour to allow the flavors to meld.
Reheat and serve: When ready to serve, gently reheat the chowder over low heat, being careful not to let it boil. Use a slotted spoon to serve the chicken, vegetables, potatoes, and bacon in the center of large soup bowls. Ladle the creamy broth around the ingredients and garnish with sliced green onions.

Tasting Notes
This Chicken Chowder is so good that even friends who don’t eat bacon went for seconds—proof of how flavorful and comforting this dish can be. I also had leftover chowder the next day, which I enhanced with rice. Though I usually avoid combining rice and potatoes, this chowder is versatile and forgiving, making it an ideal leftover meal.

Links
• Clam Chowder from Recipe Girl
• New England Clam Chowder from Andrea Meyers
• Chicken, Corn & Potato Chowder from Cookin' Canuck
• Corn Chowder with Cheddar from Serious Eats

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