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Friends Food Fun

FFF EP – 45: Coconut Shrimp

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httpvhd://www.youtube.com/watch?v=9o8EXKWM1Fg

[Editor’s cautionary preamble. Um … at times I don’t know if we were doing a cooking show in this episode or something a lot more naughty. There were fingers being licked (and pronounced “the best-tasting fingers in the world” TM) and alone-time was sought with … shrimp. What?!?!? ::breathes a huge sigh of relief:: Okay, so this is STILL a cooking show blog … and not the other … uh … thing. In that case, let us return to our customary welcome.]

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). From the opening bit of silliness above (where I simply had to express myself), you can tell that Brian chose shrimp as the major ingredient for this recipe. And the other amazing collaborator was coconut. Add them together and you get – TA-DA – Coconut Shrimp! Served with a sprightly and colourful side salad. And, well, two additional coconuts (namely Brian and me, but then I gather you’ve already figured that one out a long time ago).

You heard us mention that, in the olden days, we were surprised, intrigued and satisfied with the PC brand of frozen coconut shrimp discovered by Brian. I can still remember the first time Brian made them for me … and was filled with glee, because I’d never eaten the dish. But that was before we figured we could imitate or ::gasps:: even go beyond the original recipe. And this was certainly a terrific example of it. Brian joked (though it’s really true) that this dish would be suitable to serve all-year round (thank you, Brian, because I love to cultivate versatile dishes), as long as the sides were seasonal. Ours was the summer version, served with the salad that I got to … um … play with as I helped assemble the colourful ingredients. But the shrimp could be served alongside pasta mixed with petits pois and diced red peppers, or subtle cilantro-lime rice with sliced green onions, or hearty baked harvest vegetables with walnuts, if you wanted to serve them during the colder weather months.

Helenka’s Nostalgic Meanderings:
Yes, I’m going back to my Polish roots that had absolutely nothing to do with coconuts. But, after my father returned from some R&R in Florida where he’d been sent by his company (by himself which was So. Not. Fair), he brought me three prezzies: a bright beach towel, a shell charm bracelet and … a coconut. Mind you, I wasn’t too impressed with it. First of all, trying to crack the shell was really hard (ow, did I really write that?), I didn’t like the coconut milk (or what I thought was milk) nor the chunks of the flesh itself. But, hey, I was about 12 and still enmeshed in a semi-sheltered culinary bubble ranging from Polish dishes at home … all the way to Polish dishes at my best friend’s house. Wow! The distance was about two blocks. At that point, I hadn’t yet been introduced to Anglo-Canadian school cafeteria fare or even been out for a pizza! Can you believe it?

So, it was a relief to get all growed-up and discover shredded coconut and coconut milk. And how wonderful it was as a gateway ingredient to many new and hitherto unexplored cuisines.

So, I thought all there was to a coconut was its meat and milk. Well, I was wrong. Here I learned that the liquid inside a fresh coconut is actually “coconut water”, something that can be drunk to balance electrolytes (take that, commercial sports drinks) and, since sterile when extracted from a fresh coconut, it had even been used in medical emergency battlefield situations as an IV solution! There is an actual process that must be followed to extract/create milk. Though you’ll have to excuse me if I don’t use the outer shell of one in the shower as a body polisher; I’ll stick to my little, commercial bath scrubber. But, really, all parts of the coconut can be repurposed in an amazing number of ways.

Before we go, we wanted to tell you about our (separate) Thanksgiving celebrations. Brian had his on Saturday with one of his sisters. But let him tell you in his own words. Here’s Brian:
First, we spent the day shopping at a local mall (we are both really good shoppers, though I seem to have more restraint, lol), then came home to Cornish Hens with a bread stuffing and roasted root vegetables. I stuffed the hens the night before (smart, eh?), then the next day put them in the oven and set the timer to start the cooking process so that they would be done by the time we got back (love that feature of my oven). I made my own stuffing which was a recipe handed down to me by some Italian friends (who also introduced me to Cornish hens as a replacement for turkey). The stuffing consists of bread cut into tiny pieces (no crusts, thank you), celery, green onions and carrots (all cut into very tiny pieces), before being sautéed in olive oil. You can add shallots and/or garlic, too. Season to taste and then let cool; stuff the hens and bind them tightly so that the stuffing doesn’t escape. Roast at 350F for about 1.5 or 2 hours. The meat literally falls off the bone and the bones fall apart too, lol. For the veggies, I used an assortment of thinly-sliced root ones, roasted in my oven for about 20-30 minutes at 375F.

The main course was followed by a really good store-bought chocolate cake for dessert. How good, you ask? Well, does two pieces give you a good idea? The rest of the weekend was spent with another friend of mine and we got to enjoy the great summer-like weather. Now … back to Helenka!

[I’m back, I’m back. Yay!] First of all, celebrating Thanksgiving Day is something I learned to do when I grew up, as it wasn’t a part of my traditional Polish childhood. I faintly remember … something, but it wasn’t gobbler-related. This year, I waited until the day itself (aka Monday), but just about everything else was as non-traditional as possible. Well, with the exception of including sweet potatoes. And … um … pumpkin pie (store-bought but very light) with whipped cream. But let me tell you about the sweet potatoes. I only stayed up until 4:30 a.m., trying to find just the right recipe. Even though there were some scrumptious-sounding ones that incorporated sliced apples (and often onion chunks) in a bake, I went for simple Baked Sweet Potatoes with Oregano. After first soaking in cold water, then draining, I mixed huge chunks with olive oil, freshly ground salt and pepper and a generous amount of oregano. Then I baked them on a foil-lined pan at 400F for an hour. Yes, they were very crisp on the outside but melt-in-your-mouth tender on the inside (also, the aroma during baking was so tantalizing). The rest of the impromptu meal had Angus beef sliders and German sauerkraut.

But wait. That wasn’t the only non-traditional thing. As the weather was simply amazing (warm and sunny with a lilting wind), we carried the food out to the picnic table overlooking the lake. I even adorned the table with deccies nearly 20 years old. Really, to be able to sit outside the second weekend of October – in Eastern Canada – without having to bundle up is pretty much miraculous. And it gave us an extra reason to be thankful. Well, until Tuesday morning rolled in with its chill and bitter wind (thereby dashing my hopes of having a relaxing walk along my lake). But, hey, mid-October, ya takes what ya gits. And be happy for it, too.

Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

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Please note: We prepare, taste and review the recipes in the cookbook. However, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us.

Friends Food Fun

FFF EP – 44: BASIL PESTO PASTA

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httpvhd://www.youtube.com/watch?v=DRSLck7UhcQ

Hello, Culinary Playmates:

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). As my entirely unwanted throat problems were being quite persistent (and embarrassingly noticeable on camera ::sighs::), I believe Brian was doing his utmost best to try to shock them out of my system with as much garlic and other intense flavours as possible. This was another such episode. [Aw, Brian, you were being so helpful. ::pats Brian on the head::]

The recipe was simply smashing and the changes Brian made were very much appreciated. As you know, garlic is our friend and we think it should be yours, too. If the dish weren’t evidence enough, there was also garlic bread to accompany the pasta. Yay, more garlic!

We’ve mentioned more than once before that, when you reduce fat, salt and sugar, you must-must-must replace those appetite-enticers with strong flavours. [Well, you obviously wouldn’t replace the sugar with garlic (though I’m sure someone in Gilroy, Ca., the capital of garlic, has), but that’s why you have cinnamon and nutmeg, as well as extracts, in your spice rack, too. Right?]

I’ve always loved pasta (well, after I grew up, moved from my Polish neighbourhood, and actually discovered and started eating it) and cannot imagine not having it as a part of my personal culinary repertoire. The terrific thing about this dish is that, along with the marvellous merging of garlic, pesto and chili garlic sauces, there were all those primavera style veggies tossed in with abandon. I definitely believe that, if you’re going to try to eat healthier, it’s easier to create a tasty pasta dish that uses a titch of oil (as this one did), rather than trying to reproduce a cream-sauced dish (can anyone say Alfredo nemesis?) using low-fat substitutes. I’m sure it works … on some other planet, but not on Earth (or not without a whole lot of convoluted prep of the low-fat ingredients, thereby defeating the desired goal of simplicity). So I’m a big fan of olive oil or, if you only need a sheen in the skillet, an olive oil spray.

Variations:
If you’re not keen about any of the veggies we used, then come up with your own combination. You could incorporate any number of the following: green beans, sugar snap peas, baby corn, water chestnuts, asparagus, cauliflower, zucchini, a medley of colourful bell peppers, or anything else that grabs your attention while you’re walking through the produce section.

If you want to move beyond using plain olive oil (ooh, adventurous), you could experiment (there’s another of my favourite words) with flavoured oils such as roasted garlic (so NOT a surprise for us to recommend it), hot pepper or basil, etc.

If you think that angelhair pasta is too fussy (and don’t care to do all the twirling, either Roman-style or with a pasta spoon), go for penne or rotini. I could even see this dish being transformed into a vegetarian lasagna, layering the broad noodles with a mixture of sautéed veggies and the pesto/garlic/chili sauces. [Oh, Brian, I just made myself hungry. Could we try making this as a lasagna? Pleeeeeease? ::sighs in defeat:: Brian’s ears are apparently in OFF mode.]

Helenka’s Nostalgic Meanderings:
In the episode, I said that angelhair was my favourite type of pasta. But that wasn’t quite truthful. I happen to enjoy so many different styles of pasta because each has its own unique personality and texture (not to mention shape). After all, if there’s anything I can’t stand, it’s a food that is boring. Blech. ::shudders::

Angelhair is definitely a delicate delight. But, then again, I also remember how often I would make linguine with clams in a white wine and garlic broth that included many veggies. I think that was my signature dish during the 1980s. In the summer of 2010, I got into the habit of cooking up a pot of fusilli, draining and cooling the pasta before I’d toss it with kalamata olives, chopped tomatoes, sliced shallots, a spritz or two of red wine mist vinaigrette, and a finishing sprinkle of grated parmesan cheese. On a hot day, it made for a very refreshing and quick’n’easy dinner. Considering how unbearably hot it was last year, this dish helped to cool me off. Mind you, the glass of white wine was also nice.

And that’s another bonus for cooking with pasta. As long as you avoid any butter or cream sauces, you can usually serve it cold. It’s a versatile dish, a comfortable carbohydrate to which you can add a variety of protein, be it chicken, beef or sensational seafood (crab, lobster or shrimp are all yummy enhancements), making more expensive food purchases go a long way.

Well, that’s a wrap for another fall episode for 2011. As the weather gets colder (except for the lovely though totally anomalous warmth and sunshine we’re enjoying in Toronto this pre-Thanksgiving week), we’re sure this dish will definitely warm you up, inside and out. Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

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Please note: We prepare, taste and review the recipes in the cookbook. However, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us.

Friends Food Fun

FFF EP – 43 Chili Glazed Salmon

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httpvhd://www.youtube.com/watch?v=X-n96vhqeVE

Hello, Culinary Playmates:

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). It seems as if Brian and I didn’t have enough chili sauce in the last episode (Chili Mango Chicken), so we decided to have some more. A lot more. Hmmm. Is that another Teletubbies moment, or just simple recognition of something that tastes very good? Well, whatever the motive, this was an excellent recipe to make. I also have this opportunity to correct a misconception from my notes last time (when I was bemoaning the fact that I couldn’t eat salmon from Lake Ontario in a counter-argument to locavore cuisine). I met someone on the boardwalk bridge in front of my castle over the weekend and learned that our wee lagoon is stocked annually with baby salmon and other varieties of fish. So, indeed, there are salmon in Lake Ontario, though not to a commercial level. [::glances over at Brian with a wistful look:: Oh, Brian, will you catch me a salmon? Please? Brian merely rolls his eyes.]

Mind you, in addition to creating this really easy salmon dish (accompanied by broccoli with parmesan), Brian and I certainly did get up to some antics, enjoying a wee drink (or was it five!) of Bailey’s Irish Cream that had been previously chilled in the freezer. I even communed with the floor (very briefly). Well, as we did remind our viewers, we like to mix SF in … occasionally … so perhaps we’d lost our inertial dampeners at that moment. [Note to self: Self, keep baffling the audience with Memories of McKay. Rodney, that is!]

But, speaking of … memories, Brian and I have a whole bunch of them. Or had. What memories? Well, the President’s Choice Memories of sauce collection. We began buying them up avidly when they were first introduced onto the grocery shelves. In fact, for a while, I believe I had more Memories sauces than food in the fridge (probably battling for supremacy with the umpteen jars of olives and pickles). It was almost as if we could close our eyes, get spun around until dizzy, then point to a spot on a globe. And there would be a sauce for it. We each had our own faves. Brian always liked grilling shrimp (mmmmmm, lots and lots of shrimp) with the Thai sauce while I believe I made ribs a few times with the Patagonia sauce, for an unusual taste sensation. But it was no wonder they were so popular. They were very tasty and affordable. Check out some of the various flavours here: Unfortunately, a number of them have been retired over the years (and we miss them a lot).

Since those early days, we’ve both grown more confident, becoming more creative in food prep, with sauces being an easy way to experiment. If you’re putting unknown ingredients together, start out with small quantities of each item, adjusting the proportions to suit your taste. I’m sure you’re already more than aware of my hand-waving during tasting as I try to describe the layered nuances of various sensations on my tongue and and what lingers after I have swallowed. You may find that one ingredient is dominant when the sauce is still in its raw state, but will recede into the background after it has been cooked. And that’s all a part of the experimentation: to have fun and to surprise yourselves. Hey, we do that all the time. If that weren’t the case, we would not have learned that we like to over-garlic a lot of dishes (or, as in this case, over-ginger). So, don’t be afraid to try out strong flavour combinations. If you goof, you don’t necessarily have to throw out your experiment. You may be able to save it and intrigue unsuspecting guests who may not be aware that the spoonful of honey, or wine, or hazelnut oil was an afterthought. You’ll have averted a culinary collapse and learned that you can indeed overcome a variety of obstacles. [Speaking of obstacles, I may have already mentioned this … waaaay back … but I was making … er … trying to make crème brulée for a special dinner for Brian. But the stupid dish refused to become firm. Though I was on the verge of feeling frantic, I simply turned to my freezer, removed the always-chilling bowl of my ice-cream maker and turned the potential disaster into a supremely luscious, creamy vanilla ice cream (that included the essence of a Bourbon vanilla bean pod). I also felt vindicated, years later, when I read a semi-professional cooking magazine that compared different recipes for crème brulée and learned that there are a number of ways the finished product could be sabotaged. But, alas, I didn’t know that at the time. As I’ve said … cooking is a learning experience that never stops.]

In any case, go ahead and try things out. See if your tastebuds compare to your friends’, or are there subtle or wildly diverging differences. If there are, could it be related to where you grew up and what you ate as a child. ::giggles:: Considering Brian’s childhood when compared to mine, sometimes I wonder how we could possibly have anything in common. But that’s the wonder of food. Sometimes all it takes is an open mind (and an open mouth)!

Well, that’s a wrap for our second fall episode for 2011. Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

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Please note: We prepare, taste and review the recipes in the cookbook. However, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us.

Friends Food Fun

FFF EP-42 Chili Mango Chicken

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httpvhd://www.youtube.com/watch?v=_OUE9ppARCU

Hello, Culinary Playmates:

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). Brian and I are baaaaaaack, after a really, really (take my word for it), really hot summer – though he managed to escape a few times. [Note to self: Self, look into electronic ankle cuffs. ::sits back and waits for Brian’s sputtering reaction::] [sometimes silence is the best revenge – {Brian}]

When we filmed this episode, I was slightly under the weather (okay, some dirty scoundrel had stolen MY voice … the noive) so I was really pleased with the choice of recipe. Why? Because I firmly believe that consumption of strong spices promotes good health. In fact, using hot spices has been found to actually prohibit the proliferation of bacteria in cooked food. [I read that a while ago and, you know, it makes sense.]

Without the mango, this would have been just a chicken-veg stir fry. But – with the inclusion of luscious chunks of firm mango – this dish became exceptional. And it was a breeze to prepare.

Mango Musings
I know that there is much good to be said about the locavore food philosophy (whether it be 50 or 100 miles). At the same time, I also recognize that having one’s food choices strictly bound by geography would lead to very boring meal times. And less healthy ones when one considers how many brilliantly-coloured fruits and vegetables can not be grown naturally in Canada. Uh, sorry, locavores, but I’m not going to subsist (an apt descriptor, emphasis on the sub) on rhubarb, strawberries, peaches, corn and zucchini in the summer, apples in the fall and potatoes and parsnips in the winter. And there’s no salmon spawning in Lake Ontario either. Mind you, a locally-grown organic chicken would be delightful.

So … discovering a cornucopia of produce from warmer climates brings new energy to the preparation of meals. And mangoes are – to me – essential! How often have I downed a cold Thai chicken and green mango salad. [Rhetorical question, obviously.] Or made a salsa with a firm yellow mango, peach, red onion and red pepper. One of my fave holiday dinners for Brian included home-made mango ice cream, served with a fresh mango purée. Over the top in flavour? Definitely.

Mangoes are so versatile that they can be served in both sweet and savoury dishes. Try chopped mango, sliced strawberries, a drizzle of honey, a scoop of natural yogurt and a sprinkling of walnuts. [And I know Brian would probably add a bit of balsamico, too.] Now that’s a divine breakfast or dessert. Or sliced mango and grilled tuna on a bed of spring greens, with a zingy lemon pepper dressing. Really, you can’t go wrong using your imaginations, not with this fruit.

You may have noticed how much fun I have tasting the finished dish (and Brian’s usually left out of the picture until after the filming’s done); this time, with a wee looping effect (hmmm, should I call it the Teletubbies effect, namely “Do it again, do it again”), you get to see me taste the dish … twice. ::giggles:: Well, I know I enjoyed it. And perhaps that bit of chili I swallowed was supposed to make me get better twice as quickly.

Well, that’s a wrap for the first fall episode for 2011. Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

Please note: We prepare, taste and review the recipes in the cookbook. However, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us.

Special Videos

We’re On Vacation!

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httpvhd://www.youtube.com/watch?v=fVq0viiv2tk

Hey, everyone!

Well, as summer is upon us officially, both Helenka and I will be taking a short break from posting and filming for a couple of months to enjoy the great weather. Plus, I will be out of town for quite a bit of time – actually on vacation – so that limits what we can do (or what Helenka can do via really remote control). [Helenka graciously declines that distinct (read “scary”) honour.]

But, in the meantime, I’ve created this short video of a recent camping trip I took to Killbear Provincial Park here in Ontario, Canada. My friend’s site was right near the water, the weather was great and the sunset was amazing to watch (filmed in short sequences to give you the effect more quickly).

I’ll hand things off to Helenka, as I am sure she has some ideas on fun things she has done during previous summers. [Helenka sputters: Now. Wait. Just. A. Minute!!! You never mentioned that to me until now.] [Brian says he did. But we could be here all night, so, Helenka dear, will you please write … something.] [Helenka grabs the tossed frisbee (well, better than throttling Brian’s neck) and agrees to recall a few cherished memories and ideas.]

Have a Safe and Happy Vacation
… and have fun cooking, too!
B&H =;)

Helenka ventures into the cobwebs of her mind:
Okay, let’s start with a luxurious summertime memory. When I used to travel a long time ago, in a ga— (oops, wrong audience) … to New York City, I’d usually stay at the Plaza. And one of my fave combined memories of a vacation and food was of having MY waiter do room service several times serving me Steak Tartare, Littleneck and Cherrystone Clams. I always loved the panache and presentation of seeing him combine the minced beef with raw egg yolks (oh, my, the good old days when we weren’t concerned about food contamination) and spices and condiments before I got to indulge myself. Along with lots of chilled vodka. The meal was just perfect after a scorching hot day out, sightseeing and shopping (just a few trinkets from Tiffany as well as caviar – aka the basics). I’m sure even the chefs were relieved there was NO cooking or even prior application of heat involved. That’s one of the easiest things anybody can do to create a quick summer dinner, even if you have to open a can of smoked oysters or tuna, because – alas – the nearest fresh, raw clams are thousands of miles away. Add a quick salad, perhaps a glass of chilled white wine, and your meal is ready for you to sit back and enjoy it. New York, unfortunately, is not a standard feature. But that’s what imaginations are for.

//Abrupt scene change//
A more down-to-earth (but still grown-up in spirit) memory is the last time I stayed at a cottage (a misnomer, as it was a stone-and-mortar lodge) in Dwight, Ontario (a little further than Huntsville) on Lake-of-Bays, Muskoka, that belonged to a man whom I’d called uncle (even though there was no blood relationship). The year was 1966 (I believe) and my “cousin’s” wife had just given birth to her second baby. Along with doing gourmet-style cooking for dinner every night, I was responsible for both the baby and the toddler. [Don’t look at me: I certainly didn’t write that job description, but I managed to multi-task quite efficiently.]

Around 2:30 every afternoon, I would wave to everyone relaxing on the dock with a cheery “See you later” and make my way up to the lodge where I would prepare dinner in a really tiny kitchen that was so antiquated, for many years it didn’t even have a fridge, only an icebox. What was for dinner? Just about anything I wanted to cook. I remember one evening making a cream of watercress soup (with some sort of alcohol in it) and, no matter what I cooked, everyone ate it (even the toddler and the baby got a spoonful). We used to have dinner on the back porch that ran along the length of the lodge and faced the sloping stone steps down to the lake, allowing us to catch the sunset every night (and, yes, Brian and I acknowledge our mutual appreciation of exquisite sunsets). Another wonderful and intimate feature was sharing the salad bowl. In yet another example of days long gone when some germs just weren’t considered to be anything to panic about, we would eat our entrées off our own plates, but would dig into the communal salad bowl set in the middle of the round table. So many decades later and I still remember that vividly.

Summer is a particularly wonderful time to try out new recipes. First of all, there are more fruits and vegetables in season, so you can let your mind wander (and hope it comes back home eventually, filled with unique menu ideas). There are so many simply ethereal summer soups, from cherry to cucumber-yogurt, that you could have a different chilled soup every night without getting bored (or breaking out into a sweat).

If you’re not into soup, then combine several chopped fruits and vegetables into a salsa. Add some black beans or chickpeas and you have a balanced meal to which you only need to add a few crackers or baguette slices.

Anyway, I think I’ve babbled enough and you already know how I encourage you to use your imaginations. Brian may be travelling away from TO while he’s on vacation, but I’ll admit I’ve been living on vacation for the past five years. Though, really, I wonder why Brian’s going to visit other lakes when he already lives on one. And I’m only two miles further … right on the same lake. But I guess he wants to experience those other lakes and their unique attributes. I can understand (sorta, kinda) as I have swans, geese and ducks right outside my window at my Villa-by-the-Lake. But it’s been eight whole years since I was in Haliburton, Ontario, hearing the loons every night. Perhaps Brian will come back from his adventures and tell me about all of the interesting aspects and allow me to experience them vicariously. So I’ll just continue to use MY imagination. See you when we return!