Kale and Cannellini Beans... Eat your veggies!

 

This was good. I simply sauteed a minced clove of garlic and a few flakes of dried chilli pepper in a couple of tablespoons of olive oil, then added about a cup of rinsed cannellini beans and some black kale cut into bite-sized pieces and continued sauteeing briefly. Covered the pan with a lid for a minute or so, added a bit of salt, and the deed was done.

P.S. Cannellini beans are more commonly known as white kidney beans. They come in cans or jars.

Raw black kale is so sturdy and so ominously dark, it's gotta be chock full of iron.  

Chicken with Peaches and Almonds..... very retro

This is a dish that my sister Sylvia has been making for years/decades, having received the original recipe from her mother-in-law. It was designed to feed a crowd (in the seventies) on special occasions. 

Ingredients:

• 4 large boneless chicken breasts cut into bite-sized chunks 
• 1/2 cup flour divided
• 1&1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup butter
• 1/2 cup slivered almonds
• 1 large can sliced peaches drained, reserving the peach juice
• water added to the reserved peach juice to make 1&1/2 cups of liquid
• 1 can beef broth concentrate ( I assume this refers to something like a can of Campbell's bouillon)
• 3 tbsp ketchup
• 1 cup sour cream
• 1/2 cup of grated parmesan cheese

Methods:

Mix 1/4 cup of the flour with the paprika, salt and pepper in a large freezer bag. Toss the chicken pieces in the flour mixture and fry in butter on a medium heat until lightly browned. Remove the chicken and place it in a large casserole dish. 

Slightly brown the almonds in the frying pan, then stir in the remaining 1/4 cup of flour. Add the peach juice/water mixture and the beef broth to the pan, stirring constantly. Then add the ketchup and cook the mixture until it has thickened. Remove from the heat and stir in the sour cream, then pour the entire mixture over the chicken. Cover the dish with foil and bake at 350 degrees for one hour. 

Remove the dish from the oven and uncover. Arrange the peach slices over the chicken and generously sprinkle the whole thing with the parmesan cheese. Return to the oven uncovered to bake for another 10 to 15 minutes. Serve with egg noodles or rice. 

Zucchini and Ricotta Galette from Smitten Kitchen

I'm not a huge fan of zucchini but when you pair it with cheese and pastry, my interest increases dramatically. I made a bit of a pared-down rustic version of a Smitten Kitchen recipe. I used my own pie crust which I make as per the recipe on the box of lard or Crisco that I happen to have on hand. 

This can be served hot, warm, cold, or at room temperature. That pretty much covers all eventualities.

Ingredients:

• one smallish zucchini, sliced as thinly as you can make it
• a tablespoon of olive oil with a clove of minced garlic mixed in
• 1/2 cup of ricotta cheese
• 1/2 cup of parmesan cheese
• 1/2 cup of shredded mozarella
• salt and papper to taste
• 1 egg yolk beaten with 1 teaspoon of water
• 1 tablespoon thinly sliced basil leaves to finish. I didn't have any.

Methods:

Preheat your oven to 375 degrees F. (Smitten Kitchen says 400 degrees, but whatever works).

Line a baking sheet with parchment paper. Or better yet, do what I did and roll the dough into a round on the parchment paper prior to putting it on the baking sheet. Whatever way you want to do it, you need a 12 inch round of pastry on a baking sheet, with or without parchment paper. 

Mix the cheese together along with 1 teaspoon of the garlic oil, and some salt and pepper to taste. Spread the cheese mixture over the pastry leaving a 2-inch border. Place the sliced zucchini in a decorative concentric circular pattern on top of the cheese and brush with some of the garlic oil. Then fold the border of pastry over the edges of the zucchini cheese mixture. Brush the crust with the egg yolk glaze. Bake until golden brown, thirty to forty to fifty minutes. It depends on your oven. 

Honey Spice Loaf by Canadian Celebrity Chef Anna Olson

So, obviously, I'm now on a spice cake kick. And again, this recipe comes from my sister Penelope, although celebrity chef Anna Olson is the original source of the recipe. I think the honey in this recipe gives a nice flavour to both the cake and the icing. A friend is coming for tea this afternoon. We'll see how she likes it.

 No sugar or eggs involved, but lots of spices.
Ingredients:

• 1 cup (150 g) whole wheat flour

• 1 cup (150 g) all-purpose flour

• 2 ½ tsp (7.5 g) baking powder

• ½ tsp (2.5 g) baking soda

• ½ tsp (2.5 g) salt

• ½ tsp (1.5 g) ground cinnamon

• ½ tsp (1.5 g) ground anise seed (I did not have this so used ground cardamom)

• ½ tsp (1.5 g) ground black pepper

• ¼ tsp (1 g) ground nutmeg

• ¼ tsp (1 g) ground cloves

• 1 ½ cups (375 mL) 2% milk

• 1 cup (300 g) honey

• Finely grated zest of 1 orange

• ¼ cup (60 g) unsalted butter, melted

Honey Glaze:
1 Tbsp honey, 1 Tbsp butter, 1 cup  (130 g) icing sugar, sifted

Methods:
Preheat your oven to 350 ºF and grease a 9-x-5-inch loaf tin.
Measure the whole wheat flour into a large mixing bowl and then sift in the all-purpose flour, baking powder, baking soda, salt, and all of the spices. Add the milk, honey and orange zest and whisk until smooth, then whisk in the melted butter. Pour the batter into the prepared pan and bake for about an hour, until a skewer inserted into the centre of the loaf comes out clean. Let the loaf cool in its tin for 30 minutes and then turn it out to cool completely on a rack.

For the honey glaze, stir the melted butter and honey together and then stir in the icing sugar, adding water if needed to achieve a glaze consistency. I used more butter and more icing sugar to make more of an icing than a glaze, because that's the way I like it.

Summer Squash Spice Cake from The Victory Garden Cookbook

My sister Penelope is seen holding the very pretty, moist, and delicious birthday cake she made for my husband this summer.  The recipe was taken from the Victory Garden Cookbook authored by Marian Morash, 1982 edition. Edible flowers were used for decoration. Very whimsical. Tres fey.

Ingredients for the cake:

• 1 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 1/2 tsp. cinnamon  
• 1/2 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. ground ginger
• 1/2 tsp. salt
• 2 eggs
• 1 cup packed dark brown sugar
• 2/3 cup vegetable oil
• 2 tsp. vanilla extract
• 1 1/2 cups grated summer squash

Ingredients for the Icing:

• 1/2 cup of melted butter
• 3.5 cups of sifted icing sugar
• a couple of tablespoons of oat milk (or any orther kind of milk)
• teaspoon vanilla extract

Methods:

Sift together the dry ingredients. Beat the eggs, sugar, oil and vanilla together.

Beat in the dry ingredients. Stir in the grated squash. Pour into a greased  8 x 8 inch pan. Bake in a pre-heated 350 degree oven for 45 minutes.

When the cake is cooled, mix together the ingredients for the icing and spread evenly over the surface of the cake.

Notes from Penelope: I used medium brown sugar, grapeseed oil, and peeled and seeded a yellow zucchini before grating it. I used parchment paper to line the pan.

Plum Jam...those with diabetes should avert their eyes

Plum jam is significantly easier to make than strawberry jam, and for my money, it's tastier. It's basically plums, pectin, and absolutely massive amounts of sugar.

Ingredients:

• 6 cups of diced plums (pits removed but do not peel them). I used yellow plums.
• 1/2 cup water
• 1 57 gram box of CERTO (the pectin)
• 8 flippin' cups of granulated sugar

Methods:

Wash the plums and cut out the pits. Then roughly chop the plums.  They basically dissolve during the cooking process so this can really be a rough chop. Place them in a large pot. Add the box of CERTO and 1/2 cup of water and bring the mixture to a boil, simmer 5 minutes. Add the sugar and bring to a rolling boil for one minute. Remove from the heat and stir for 5 minutes to avoid all the fruit floating to the top of your jars. Pour into warm sterilized jars up to 1/4 inch from the rim. Cover with sterilized lids and rims and wait for the pop that indicates a vacuum seal. Bob's your uncle.

Double Chocolate Coffee Cake by Rose Reisman

I see a lot of recipes on Instagram. Usually, I save them on my phone where they reside in perpetuity. However, this chocolate coffee cake recipe posted on Instagram by Canadian icon Rose Reisman looked pretty good and I was having guests, so I decided to try it out. As per many coffee cake recipes, it contains sour cream and cinnamon. The consensus was, this cake is a an Instagram winner.

Ingredients:

• 1/2 cup oil
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 cup sour cream or yogurt
• 1/4 cup cocoa powder
• 1 and 1/4 cup all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/8 tsp salt
• 1/2 cup semi-sweet chocolate chips

Topping:

• 2/3 cup brown sugar
• 1 tbsp flour
• 1 tsp. cinnamon 
• 2 tbsp. oil
• 3/4 cup chocolate chips

Methods:

Preheat oven to 350 degrees F.

Mix together the sugars, oil, eggs and sour cream. Then mix in the dry ingredients and chocolate chips.

Poured the batter into an oiled 9 inch springform pan. Mix together the topping ingredients, then spread evenly over the top of the batter. Bake the cake for 35 to 40 minutes. 

If you happen to use a smaller tin, make sure that you bake the cake as long as it takes to have a toothpick inserted into the cake come out clean. 

Very Expensive Strawberry Jam

Not sure how much fresh strawberries cost in your neck of the woods, but where I live, they are outrageously expensive. However, one must make strawberry jam. This year, I made it without adding pectin. The mashed fruit to sugar ratio was 1:1. I added a single large lemon's worth of juice as per recommendations for making strawberry jam without CERTO. Then boil, boil, boil.

I might return to using CERTO next year.

Crumb Cookies from the Globe and Mail food columnist Julie Van Rosendaal

My friend Janice and I frequently discuss recipes that are published in the paper.The Globe has gone through a number of food columnists, some posting recipes we loved, while others we loathed.(I seem to recall one recipe that required bee pollen as an ingredient.) 

At any rate, Janice decided to try the recipe in this weekend's paper and I have to say that these Crumb Cookies look great.

Ingredients:

• 1/2 cup butter softened
• 1/4 cup packed brown sugar
• 2 tbsp icing sugar
• 1 tsp. vanilla
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup jam or other preserves
• 2 oz chopped white chocolate (This was optional and Janice didn't use it)

Toast Crumb:

• 1 thick slice soudough (Janice used an Italian bun)
• butter
• jam
• 1-2 tbsp brown sugar 

Methods:

Preheat your oven to 350 degrees F.

Beat the butter, sugars and vanilla for about 2 minutes. Stir in the flour and salt until smooth.

Press walnut-sized pieces of dough into an ungreased muffin tin, making an indent in the middle. Spoon a heaping teaspoon of jam into each cookie.

To make the crumb, toast the bread, let it cool and thickly spread with butter and jam. Pulse in a food processor until you have sticky crumbs.Then sprinkle the crumbs along the edge of each cookie. Add a chunk of white chocolate to each cookie if you really want to. Personally, I think its overkill.

Bake for 15-20 minutes or until golden. Remove from the tin with a thin knife and let cool on a rack. Makes a dozen cookies.

Lemon Risotto

 

This is a somewhat revised version of a recipe for lemon risotto provided by Patricia Wells in her cookbook Trattoria. I served it, topped with slices of roasted chicken, to rave reviews. The photo does not do justice to the dish but I forgot to take a picture when the risotto was hot and steamily creamy. (Apparently a problem I have with photographing risotto. Interesting, given the whole point of risotto is its creaminess).

Ingredients:

• 5 cups of chicken stock
• 4 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 and 1/2 cups of Italian Arborio rice
• sea salt to taste
• 1/2 cup of grated Parmesan cheese
• 3 tablespoons of lemon juice
• zest of one lemon
• 2 shallots minced or 1 small white onion minced

Methods:
In a large saucepan, heat the stock and keep it simmering as you prepare the risotto. 

In a large heavy-bottomed pan, combine the shallots/onion, 2 tablespoons of the butter, the oil and salt over a moderate heat and cook the shallots until they are translucent (about 3 minutes). Do not let the shallots (or onions) brown. 

Add the rice and sir until the rice is well-coated with the fat and glistening (1-2 minutes). Add a ladleful of the stock and stir until it is absorbed; continue this process until all of the stock has been added. During this process, the heat should be kept at a gentle simmer. 

After about 17 minutes the process should be complete and the risotto, creamy. Remove the pan from the heat and add the Parmesan, lemon juice, zest and remaining 2 tablespoons of butter. Cover and let stand for 2 minutes to allow the flavours to blend. Serve immediately in warmed shallow bowls.

Editorial note: Apparently, there are 3 rules for making the perfect risotto: add the stock in small portions, do not add additional stock until the previous liquid has been absorbed, and stir, stir, stir. Oh, and also, you have to use the right rice for risotto, Arborio in this case. It's available at any grocery store.

Banana Bread with Chocolate Chips

Who doesn't like banana bread? People who don't like bananas I guess. It's a pretty ubiquitous quick bread, available in most coffee and tea shops. I took this recipe from Sally's Baking Addiction website, but I'm baking at a cottage with a few limitations...no mixer, other than myself, and an oven with which I am unfamiliar. So, it is what it is.

I have included here for your viewing pleasure a link to an iconic banana interview from 2013 with Muneori Kawasaki, a Blue Jays infielder. https://www.youtube.com/watch?v=LdGai72Tt8Y

Ingredients:

• 2 cups flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 cup softened butter
• 3/4 cup brown sugar
• 2 large eggs (mine were absolutely mammoth, with double yolks)
• 1.5 cups of mashed bananas
• 1/3 cup Greek yogurt
• 1 tsp. vanilla
• 1 cup chocolate chips

Methods:

Preheat your oven to 350 degrees F. 

Combine the flour. baking soda, salt and cinnamon in a bowl. In a second bowl combine the butter, sugar, eggs, bananas, yogurt and vanilla. Like I said, I didn't have an electric mixer, so I just used a spatula to mix the dry ingredients with the wet. Finally, fold the chocolate chips into the mixed batter.

I oiled and floured a loaf pan to try to make it less stickable, then spooned in the batter and hoped for the best. The cake baked for 65 minutes. Test for doneness with a toothpick or knife blade to ensure the batter is fully baked.