All posts by Brian

FFF EP-35 TANDOORI CHICKEN VINDALOO (A FUNNY FUSION)

March 1, 2011 Brian 1 Comment

httpvhd://www.youtube.com/watch?v=Lz9EqWrF08M

Hey, Foodies,

We had to bump up the release of this episode as I am heading out of town on business and won’t be able to properly post during the week due to expected complete and utter exhaustion (I’m sure Helenka is going to insert something witty commenting on my predicament [And Helenka does not disappoint: Oh, poor Brian, see him jetting off and having lovely meals and, yeah, meetings all day long, so he’ll be a very tired camper by the end of each day, I’m sure! With a side order of yadda-yadda-yadda.]).

So, we are collaborating as I write this while she is sitting next to me on the couch, making wise-ass comments on what she is going to write in conjunction with what she believes I am actually putting down in this document. [Helenka sees Brian’s lips moving and fingers flying, but hears only, “Wah, wah, wah.” If you’ve seen any episode of Charlie Brown, it’s how the adults sound to the gang.]

Truth be told, this is all a game for her amusement (hmm, note that she’s not disagreeing), but now I shall return to our show….

I love Indian food (well, it’s no secret that I love many different kinds of food), so I thought I would make something quick by using a prepared cooking sauce, one that I personally find excellent, namely Patak’s Vindaloo Sauce which is quite spicy. Normally, one would use plain and boring chicken breasts with it, but that was not to be the case; when I went shopping, looking for said plain and boring chicken breasts, I found a box of frozen Tandoori chicken breasts which were cheaper (on sale) than the plain and boring chicken breasts. So, I said to myself, “Self! Perhaps we should try a variation and see what happens when I use these as a replacement for the PaBCB™.” I’m going to use this acronym from now on, as her Editorialshipness has stated that I am in danger of going over the word count for this post.

We decided to call this dish Tandoori Chicken Vindaloo – a funny fusion! Of course, I do hope that we do not annoy any food purists out there who believe that only PaBCB™ should be used to make Chicken Vindaloo.

At the end of another post, I just wanted to remind our viewers:
We love playing with our food.

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

Enjoy!
B&H =;)

[nggallery id=7]

Helenka’s Notes:

Wasn’t it only yesterday (okay … 30-odd episodes ago, in fact) that Brian was clearing all sorts of jars and packages out of his kitchen cupboards and cooking with whatever he found? Yes, indeed. But the jar of Vindaloo Sauce must have been hidden really well (most likely by those mischievous kitchen pixies). Because … Brian found this jar recently. And, then, I found my jar of home-made Lime Pickle Relish, so we just had to (really had to) make something up.

First of all, I was confused at the beginning of the epi (if you remember, I had no recipe in front of me), as I couldn’t see Brian playing with the chicken, so I actually thought he had bought both kinds of chicken, the PaBCB™ and the Tandoori. I loved seeing the deeper colour of the raw meat and couldn’t wait to taste the final result, further transformed by the cooking. I was not disappointed. One of the best side effects of eating Tandoori chicken cooked in a moist heat was the fact that it was so amazingly tender. The other thing that amused me was that this was such a meat-and-potatoes (and don’t forget those peas) dish and yet the swirling flavours made it anything but predictable!

I’m also struck by how over-indulgence prior to cooking (aka Brian’s eye-balling measurements) doesn’t necessarily lead to an unpleasant outcome. In this epi, Brian went to town with the amount of chopped garlic (he really, really did); and, yet, when I tasted the dish, there was no in-your-face garlicyness. During the simmering process, the garlic was able to disperse among all of the other spices (from both the Tandoori and Vindaloo sources) so that we couldn’t even tell the difference that we’d gone overboard (if there even is such a thing between the two of us) with one of our fave flavour-enhancers. But, despite the splendid taste of the dish, oh, how I missed being in an Indian restaurant and crunching Indian pickles. [Stern note to self: Self … find Indian pickles in a specialty shop … and stop whining already!]

Variations:
I’m not going to suggest variations to the dish itself, as it was already a fusion to begin with. Though, yes, one could add all sorts of other ingredients such as chickpeas or lentils to up the fibre content while remaining true to Indian cuisine (and beans are terrific for absorbing all that lovely sauce). Or slicing okra or baby eggplant to add different textures. But I’d like you to look at these and other similar cooking sauces in a different light – and not only as the foundation for a traditional “Indian” dish.

Brian’s not the only one with a way-back-in-the-pantry situation. When I moved last summer, I kept finding all sorts of jars of stuff (so … not only the jams and jellies from antiquity). Many of them were Asian-influenced. Such as the spicy peanut sauce that found its way onto my plate of scrambled eggs. And, then, wanted to make friends with a whole bunch of other foods. Gee! Even my food is sociable!

Apparently (because I had so many jars of it, lol), one of my fave Patak’s sauces is Korma Cooking Sauce, a mild curry sauce full of delicate spices as well as coconut, ginger and coriander flavours. I’ve used it with different shapes of pasta (including delightful radiattore), potatoes or veggies, so you don’t even need to use a meat product with it.

There’s also nothing wrong with preparing your fave dish the traditional way (no matter what its heritage is) and then incorporating a sauce from the other side of the globe. Exercise your imaginations and pique your taste-buds. It’s especially fun to do during the winter time, when your mouth can feel as blah as the weather. We’re doing our best to banish boring winter eating and encourage you to do so, too. Happy fusions, everyone!

Outdoor Fun

ODF – EP 2 BBQ II, THE SEQUEL

February 17, 2011 Brian Leave a comment

httpvhd://www.youtube.com/watch?v=1nw1w2-AVt0

Helenka and I have been holding on to this episode for many months with the intention of releasing it — when the time was right. Well, with last week being one of the coldest we had to face this winter (and the fact that one of the heat pumps within my condo decided to stop working), it seemed to be the right time to remember and reflect on the fun we had this summer.

Speaking of fun, this one has some special effects and certain – shall we say – out of this world entities are back. [I won’t spoil it too much, but Helenka and I just love watching it over and over again.]

Helenka goes into greater detail about our menu, so be sure to check it out below.

Have yourselves a great week and enjoy (by the way this was such a laid back episode even our still photo camera took a vacation)!!

B&H =:)

Helenka’s Notes:

I am so tired of winter and bet that you are too. And that’s why I … er … persuaded (which, come to think of it, is a close cousin to nagging) Brian to release the second BBQ episode, if only to make US feel warmer. If you’re feeling toasty as well, then we did a good deed and consider it a bonus!

I’m sure by now you’ve gotten the inkling that Brian and I love to do elaborate things. A lot. Why have one BBQ sauce when you can have three mixed together with specially chosen spices added? Or some of the episodes where we just had to split the recipe in half and doctor the two portions to create quite striking opposite-taste sensations. Can’t you tell that “Complicated” is our middle name. [Actually, his is Robert and mine Felicia, but Complicated fits, too … and gives us yet another commonality.]

But, for the filming of this BBQ epi, we were tired. It was hot. And complicated was absolutely the last thing on our minds. [Too hot to think, you know.] So the menu was planned to be as uncomplicated as possible. No need for Brian to run himself ragged, trying to find special ingredients in far-off stores. No marinating overnight or pre-baking. No fancy-shmancy stuff. Just honest-to-goodness BBQ flavour and outdoor fun and relaxation. And you couldn’t get more uncomplicated than having me remove the commercially-flavoured Teriyaki chicken breasts from the freezer to defrost them beforehand. Or Brian buying some corn (just plain corn, I tell you!) and onions (okay, so they were Vidalia). Or bringing just the one Teriyaki sauce for basting. In fact, using the Salish sea salt was the utmost in going beyond the call of duty. Though, hey, a very good call. And I have one stroll down memory lane from this episode that I want to share with you: When I was young [Brian butts in, saucily, “You mean like when the Earth was cooling down?”] — we didn’t have such fancy doohickeys as corn holders or a butter roller. We had to make do with a piece of buttered bread and burning our fingers. I love living in the modern era [Brian nods “ME TOO!”].

Variations:
If you can’t tell from my portion of the blog, I thrive on variations on a consistent basis. Which is also one of the reasons why Brian and I play with the recipes to begin with. But, this time, the variation was to cut out the frills, to return to basics. And we certainly did. Because there’s no point in exhausting yourself to prepare the so-called perfect party/BBQ/whatever if you’re going to be a zombie even before your guests arrive. If you can spread the cooking over a few days (having chosen to entertain with a selection of hot and cold dishes which may appear exotic yet still be sensible), then you’re going in the right direction. Or, if you can ask a friend or two to cook a certain dish and bring it, even better. In return, you can (and should) offer to bring your famous whatever-it-is to their party the next time. Because the goal is to be able to actually participate in and enjoy your own party. [Brian and I may have learned that lesson over the last two decades. I hope.] With more and more people caught up in the unrelenting fast-paced frenzy of other real life obligations, it’s vital to remember that your home should be your sanctuary and not merely another arena where you tremble at the thought of being judged. If you want to serve the simplest of foods, go right ahead. Though you may want to make the food appear more special by using your finest china (even if only to justify the fact that you still do have fancy stuff). And the juxtaposition will make it more memorable for your guests.

But, whatever you do, remember to have fun. We do. Though, really, will those guys ever leave me alone. I know I’m effervescent and fun (which obviously means they come from a place that’s not fun, right?), but they’ll have to find a way to make their own without needing to get me involved. ::giggles:: How’s that for piquing your interest without spilling the beans! I hope you’ll enjoy the SFX. I really, really did. ::giggles some more:: Really!

Friends Food Fun, Recipes

FFF – EP 34 WALDORF SALAD

February 3, 2011 Brian 2 Comments

httpvhd://www.youtube.com/watch?v=Rs2wDEntEbc
There won’t be a Desserts are Fun episode this month as I am working on something exciting (at least it is in my mind). Stay tuned for more details. Desserts are Fun will be back soon.

I love Waldorf salad. My first time eating it was at Helenka’s when she gave a dinner party for four at her place (I think it was a birthday party several years ago). I was so taken aback by this salad that I just had to recreate it (it just took me a few years). The freshness of the fruit and nuts along with the mayonnaise dressing made it such a joy to eat.

The version I’m using was modified (of course) from a recipe I found.

Stay Warm!

Enjoy B&H =:)

[nggallery id=3]

Ingredients

1/2 cup olive oil mayonnaise
1 tablespoon white sugar
1 teaspoon lemon juice
1/8 teaspoon salt
3 Fuji apples — peeled, cored, and chopped
1 cup thinly sliced celery
1/2 cup chopped walnuts
1/2 cup raisins

Directions

1. In a medium bowl, whisk together the mayonnaise, sugar, lemon juice and salt.
2. Stir in the apples, celery, walnuts, grapes and raisins. Chill until ready to serve.

Helenka’s Notes:
I believe I may have already mentioned that one of the spectacular parties I’ve hosted (and the one to which Brian alluded above where he had his Waldorf christening) was this one, held in March of 2007. I called it “Honouring Titans” (as I’d cast the four of us as real life heroes from the Titanic). And, yes, I definitely was Margaret (not Molly) Brown. For my source cookbooks, I used Last Dinner on the Titanic, Dinner at Buckingham Palace as well as Paul Burrell’s book, In the Royal Manner, on Royal entertaining. [Right … as if I were ever going to be preparing a casual luncheon for 300!]

I also pored through my all-time favourite and eminently reliable source of recipes, namely The Joy of Cooking which is where my recipe originated. The guest of honour had always wanted to eat certain dishes and I did my best to fulfill that request, even though I’d never made any of them before in my life (okay, with the exception of asparagus)! You know how traditional advice says to never present dishes at a party that you’ve never made before? Ha! That’s never deterred me from venturing forth full of confidence. Though, now that I think of it, I believe I reduced the cubed bacon for the roast sirlion sauce down to nothing (hey, I didn’t know I could do that) and even burned my wooden fork; so it’s a good thing I had extra bacon and could start all over. Whee! Isn’t live cooking exhillirating?

This is the final menu I served:
Mushroom and Cheese Puffs,
accompanied by a sparkling rosé wine;
Mary Tudor Aspic (tomato aspic, flavoured as a Bloody Mary);
Waldorf Salad;
Vichyssoise;
Roast Sirloin with Sauce Forestière (lots of wild mushrooms),
Fresh Asparagus with a Lemon and Herb Sauce,
accompanied by a Merlot Cabernet;
A pink frosted chocolate cake decorated with maraschino cherries and pink pig sprinkles; the cake was doctored up with rum, walnuts, chocolate chips and the maraschino cherry liqueur, accompanied by a titch of Grand Marnier.

One of our guests made the soup, Brian made the cake and I made everything else (!!!) with the exception of the appetizer which was courtesy of President’s Choice. I was very proud of pulling off such a grand party. The only regret was that I decided at the last moment to drop Yorkshire Pudding off the menu. Just too few arms, too many ouchies and not enough time. Isn’t that usually a fact of life?

Anyway, I’m sure you can guess what my first comment will be about this dish. Yep, what did I know from Waldorf Salad (despite my frequent visits to NYC in the past), considering my Polish background. So I was really surprised to see how quick and easy it was to make (taking into account how long some of the other dishes needed). Combine celery, apples, walnuts and grapes, glomp together with mayonnaise … and I’m done? Really? So I was both impressed and happy to know that I could include a dish that was prepared in advance. And tasted yummy. And is so refreshing to anticipate eating on a sweltering day. So I’m thrilled that Brian remembered it over three and a half years later and wanted to make his own!

Variations:
The recipe on which Brian based his salad contained raisins, while mine had grapes; so we had both. And my taste-buds danced from the inclusion of lemon juice, salt and sugar (or, in this case, Splenda). Brian’s recipe already gave suggestions for other substitutions (cranberries or craisins in place of grapes) and the addition of rotisserie chicken to make the dish more substantial (as an entrée rather than side dish). I piped in with my usual cold roast beef option. And, just now, I thought of using cold shrimp (perhaps broiled first with lime juice and black pepper). I always like the idea of serving a non-leafy salad on a large leaf of contrasting colour (such as boston or radicchio) and think it would be unique presented as an appetizer stuffed into endive leaves.

Even though this dish has a revered origin, there is no disrespect in making changes and trying out new combinations (as long as the core ingredients remain as the foundation). So I hope you will use our recipe as the template for your own unique creations. It’s so much fun!

Friends Food Fun, Recipes

FFF – EP 33 ‘ONOLICIOUS BANANA PANCAKES (WITH A BANANA LIQUEUR SAUCE)

January 20, 2011 Brian Leave a comment

httpvhd://www.youtube.com/watch?v=uYjlXKt9uoA

Helenka got a request for a recipe for pancakes. Not just any pancakes, of course, but special ones from Hawaii. I, being curious and all that, had to do some research first on what was a Hawaiian pancake? I found the main difference was the sauce poured over the pancakes (a Macadamia nut one). Well, in our typical fashion and not to be outdone by the absence of Macadamia nuts (cause they are expensive), we tried to find a recipe that met most of the requirements. I got the bright idea of “How about we combine two recipes into one!” We had French Toast on the show before and the sauce was just incredible; plus it had bananas in it. Coincidence? I think not. The original used a vanilla bourbon and caramelized banana sauce (but we did the old switcheroo for this recipe by replacing the bourbon with a banana liqueur). I’m posting the macadamia nut sauce recipe, too. Who knows: if we find a good source for this wonderful nut, I may just make it the original way.

For the pancakes, I found a recipe that fit the bill quite nicely. (link) They were so fluffy and delightful; plus, with the sweet banana sauce, we knew that once we finished we would be in a state of sugary bliss (I think we both slept really well that night [Helenka concurs, wazzz verrry sleeepy]).

This was a fun exercise and we’d like to do it again. So, if you have a request, give us some details and we’ll see if we can whip up something special … just for you.

Till next time,
Enjoy!
B&H =:)

Helenka’s Notes:

Yes, we love requests, but this one threw us for a loop because what do we know about Hawaii (except for those amazing Macadamia nuts)? But, hey, I think we ended up with a fabulous result. And … and … we got to have ::adopts that happy, little-girl voice:: “breakfast for dinner again”.

In all honesty, I can’t contribute too much to this blog post because, as I mentioned during filming, pancakes weren’t a part of my upbringing. But I’m willing to learn. So, I asked myself, “Self, what other fruits and goodies would make yummy pancakes? The bananas were perfect for incorporating into the batter, as the fruit is fibrous and doesn’t release excessive moisture. But that shouldn’t mean that you can’t use other fruits. You’ll just have to exercise a little care.

Variations:
If you follow the original directions and mix the ingredients without any fruit, then I could see the following being folded in gently:

blueberries (I know, so traditional), with slivered almonds and a dollop of Greek yogurt or sour cream instead of a cooked sauce
chopped apricots (because they’re dense-fleshed, too), with pecans and rum
chopped fresh peeled figs (either green or black), with hazelnuts and hazelnut liqueur
chopped not-quite-ripe nectarines (lightly dusted with flour first to prevent sticking), with cashews and orange liqueur
plumped raisins and cranberries with nutmeg, cinnamon and brandy

and, to end on a silly note, chocolate chips, with a mint and chocolate liqueur sauce and garnished with sprigs of fresh mint

I just realized that I’ve gone the “Let’s have breakfast for dinner FOR DESSERT route!” Do I feel guilty about that? ::shakes head:: I thought you all knew me better than that by now.

Anyway, this recipe is for Mary. I hope you enjoy making it (uh … them … considering the substitutions and variations). I’m just sorry we couldn’t provide you with matching Hawaiian weather!

Our source for the banana pancakes (with a slight modification of using buttermilk) came from polynesiankitchen.blogspot.com

Banana Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk (we substituted buttermilk)
2 tablespoons vegetable oil
2 ripe bananas, mashed (place bananas in Ziploc bag, zip and squish!)
½ teaspoon vanilla extract
dash of cinnamon, if you like

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy. [Evil editor missed the “in a separate bowl” part and Brian mixed everything in one bowl. It turned out just fine!]
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

The original recipe for the sauce we used came from the “Cook This Not That” book with a modification from us (using banana liqueur).

Vanilla Banana Liqueur and Caramelized Banana Sauce
(We dare you to say that 3 times fast!)

2 tablespoons unsalted butter
2 tablespoons banana liqueur
¼ cup brown sugar
¼ cup crushed walnuts
2 ripe but firm bananas sliced into ¼ inch rounds
¼ cup 2% milk

1. Heat the butter in a medium pan (nonstick if you have it) over medium heat. Add the banana liqueur, then stir in the brown sugar till dissolved. Cook for about 1 to 2 minutes until you see bubbles.
2. Add in the walnuts and cook for another 2 minutes; gently add in the banana slices and heat through.
3. Stir in milk, then turn heat down to low and keep warm.

Macadamia Nut Sauce (optional to the sauce above and original to the banana pancake recipe)

1 cup macadamia nuts
1 tablespoon butter
2 tablespoons flour
1 cup whole milk
1 cup cream
3 tablespoons sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
¾ teaspoon lemon juice

Grind macadamia nuts in a food processor until fine. Place nuts into a medium saucepan and fry over medium high heat for 5 min or until fragrant. Remove from pan, and set aside. Lower heat to medium and add the butter, stirring until melted. Stir in flour and cook 1 min. Slowly pour in milk and cream, constantly whisking the whole time. Add sugar, salt, vanilla to the pan. Cook 5 min or until thickened, stirring constantly. Stir in lemon juice. Pour sauce into a serving dish. Serve warm and sprinkle the Macadamia nuts on top of each serving.

Desserts Are Fun, Recipes

DRF – EP 5: A Winning Apple Pie – In Pictures!

January 6, 2011 Brian Leave a comment

Happy New Year!

Can you believe that it has been a year since Helenka and I started video production? And what a year it has been!

In retrospect:

we published 45 blog entries combining pictures, videos and commentaries
we wrote a dizzying 44,875 words, with each post averaging 997 words
we used over 230 tags
Helenka was nabbed by Aliens (TWICE)! [Evil editor isn’t sure whether that should be considered an accomplishment or not! – [Brian says maybe not but it sure was funny!]]
we goofed (more like I goofed) and didn’t record one episode properly (when I thought the camera was on, it was off and vice-versa)
we managed to complete and taste-test recipes in 15 minutes or less of finished on-air time
we went all out with our Christmas episode, our biggest ever, nearly one hour long
more friends joined us over the course of the year (and even more are interested now)
we reviewed a great cookbook and added our own twists to the recipes which, in turn, led to eating better! [Helenka adds … and discovered some amazing taste sensations such as goat cheese in … unexpectedly imaginative recipes.]

So, what’s coming up for this year?

Our first year was a great learning experience and one thing I definitely learned was the amount of time it takes to reduce our actual footage down to 15 minutes (aka literally hours).

With that said, we are going to try to post only twice a month rather than every week. Posts will also appear on Thursday evenings, to give us both plenty of time to make any necessary changes (plus Helenka is here every Thursday, so it makes perfect sense to review one final time face-to-face before publishing). This will also give us time to better plan future episodes, and I get to spend some more time with my friend without the pressure of filming every week. [Helenka melts. Awww, we get to have social time.]

This week, I am pleased to present to you my winning pie recipe from a competition we had at work, where there were at least 8 entries. I don’t have a video of the making of this but I did take lots of pictures along the way so that you can see the results.

One secret to great pies is of course the pastry crust (oh … and great ingredients). I found just the right recipe combining vegetable shortening and butter to make this out-of-the-world crust (with great reviews from the folks at work to boot). For that extra special touch, I found a pie stencil which made a pattern out of the top crust giving it a more rustic look.

Recipes and pictures are below Helenka’s post.

So here’s to a brand new year and more fun food episodes from me and my Friends!

Till next time … “Life’s sweet treats are best enjoyed with friends!”
Dig in and Enjoy!!
B =;)

Helenka’s Notes:

Okay (or not ::pouts::), as I had nothing to contribute to the dessert in question, I thought I’d just … you know … talk. What about? Why … US, of course! You’ve already read the About Brian and About Helenka sections, but until now there’s not been a word About Brian AND Helenka. I plan to change that right now. ::eyes Brian shiftily:: Are you on board with this, Brian?

Our Story:
When we began this cooking show (and companion blog) one year ago, we gave you wee bits of information on our individual pasts, especially some of the influences from our childhoods. But that was then. How did we move from there to where we are now – here in Toronto.

So, I thought I’d give you a bit more background information on how we clicked when we met all those years ago. Despite a considerable difference in our ages, we definitely felt a connection. Who knew that our love of food and putting on parties (on a large scale) would lead to a more personal expression of our personalities, even if performed in front of a world-wide audience (and occasionally an intergalactic one, in my delusions; but, hey, I did get abducted by aliens, TWICE, after all).

When Brian and I were members of a local SF club, we so wanted to put on our first big party for the group. So you can see that, even from the beginning, we didn’t know there was such a thing as starting small. We decided to plan it while dining at a Japanese restaurant at the corner of Jarvis and Bloor Streets. The hostess led us to a fake tatami room (you know, the kind with the well underneath the table for our legs). When our waitress served us and then slid the panel closed, we brought out our writing stuff and began to toss ideas around. We still don’t know exactly what the staff thought of our presence, but I can still remember us shrieking with laughter as we made our amazing plans behind the privacy (but not soundproof barrier) of those translucent screens.

So … what was the theme of the party? Well, as we were (and still are) Trekkers, we wanted to hold our party on Risa, the pleasure planet. One of my many intergalactic titles is Queen of Arachnia and Brian was (is and always shall be: no escape for you, my dearest friend) my Ambassador to Risa. ::giggles:: Why, yes, we are delusional, but also delightful.

One of our group lived just south of the restaurant and we thought his recreation facilities would be perfect. All we were asking of them was that they transform into an honest-to-goodness HOLODECK! Included was a casino with no real money (I remember friends playing cards using my Scrabble tiles as currency) and a disco dance floor which we outlined with miniature lights. Everybody was encouraged to wear beachy-party clothes. And bathing suits if they wanted to use the pool. Hey, we tried to have everything!

Brian created a special themed Passport (with a hummingbird which we’ve used as OUR emblem on other items like Brian’s official BBQ apron). We had a decontamination procedure (using my space-gun that emitted fluctuating alien sounds) after which our guests got lei’d and welcomed with a star-like holographic sticker on their wrists. I remember everyone had a terrific time. I also remember us staying behind to make sure everything was spotless afterwards before dragging myself home.

I managed to unearth the original promo:

Vacation on Risa
Stardate 930130
Blast off on a vacation from reality. Join the Captain and Crew of the —classified— on the Holodeck where we will recreate the exotic and luxurious locale of Risa (where Captain Picard and Commander Riker – among others – have enjoyed a little R&R). Dip your toes (or plunge your body) in our Holodeck re-creation of an aquatic spa (“pool”, in mundane terminology); learn the latest intergalactic steps on our dance floor; sample sumptuous summer-like organic nutritional supplements (desserts, fruit, ice cream, etc., etc.) in our Ten-Forward Lounge. There will be a separate con-suite for Filkers.

Brian and I recreated a variation of the theme of the party earlier this decade (wow – sounds long ago, too) for another club. We decided to host a Hawaiian beach party/indoor luau (aka a huge potluck), once again At. The. End. Of. January! Club members were encouraged to wear their wackiest beach clothes. [Hey, Brian, was there a prize for the tackiest Hawaiian shirt?] We had limbo and hula contests. And, again, we lei’d people. Hey, we like doing that (and it does sound … naughty).

Besides hosting HUGE parties, we’ve also done smaller ones (for, say, 20-30 people). The easiest one was held at a really nice Cabbagetown restaurant where the manager (one of my acquaintances from church) created a special menu for us at a fixed price. It was also held in what should have been COLD weather in the middle of winter, but it was unseasonably mild. I didn’t complain; besides, the sparkly-lit trees in the inner courtyard still enchanted us in our private garden dining room. So, that’s something else we encourage our viewers to do. If you’d like to entertain but live in a shoe box (okay, so perhaps slightly larger, but you know what I mean), approach a restaurant in your neighbourhood. Say you’d like to have a private party for xx guests and what could they do for you. You’ll be surprised to see how many establishments will make a special effort on pricing and courses because – hey – new business is good business!

I remember celebrating my birthday (once again with a large group) and other special occasions at the same restaurant; so they certainly got to know me. ::giggles:: And survived! The tip to making hosting such a party easier is to collect the money beforehand (when guests arrive). Also make sure your friends know that any beverages will be billed individually. So, really simple. And a lovely way to host a party and still have lots of fun yourselves.

Amazingly enough, I’ve come to the end of my reminiscences. But I’m sure I’ll have many more fond memories of Brian’s and my adventures throughout the known galaxy! Stay tuned (or, hey, just re-watch an episode) until next time! ::waves jauntily:: Bye-bye.

Oh, wait. I’m not completely done yet. I just wanted to acknowledge all of the amazing work (hours and hours … and HOURS of it) that Brian has put into the production of this show and blog. And, yeah, one year later, we can both stare in shock at each other and ask, “What on Earth were we thinking?” when we jumped immediately from the birth of the show (it is a baby, after all) to the equivalent of running a Marathon. Crawling, tottering and walking fell by the wayside in our zeal to Do. The. Whole. Enchilada. Which we have now done. And can take it a bit easier. Even enjoy each other’s company (instead of worrying about whether this or that was done right, especially before the deadline crunch). So I’m hoping that our new, more laid-back attitude will be a winner, both for us and for you, our viewers. Happy New Year, everyone!

[nggallery id=2]

Recipe: Vegetable Shortening & Butter Pastry

Special kudos to What’s Cooking America for this recipe where you will also find alternate versions of pie crusts.

Ingredients

2-1/2 cups all-purpose unbleached flour, plus extra for rolling
1 teaspoon salt
1 tablespoon granulated sugar
1/2 cup chilled vegetable shortening
1/2 cup cold unsalted butter, cut into 1/4-inch pieces
6 to 8 tablespoons ice water

Directions

In a food processor, process the flour, salt, and sugar until combined. Add the vegetable shortening and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture and process with 1-second pulses until butter bits are no larger than small peas, about 10 pulses. Turn the mixture out into a medium bowl.
Sprinkle 6 tablespoons of ice water over the mixture. Using a rubber spatula, fold to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more water if the dough does not come together.
Flour your hands generously. Tilt the rolling pin and, while rotating, sprinkle it with flour. Divide the dough into two balls and flatten each into a 4-inch disc. Wrap both separately in plastic film and refrigerate at least 1 hour before rolling. On a lightly floured surface, form pastry into a ball; shape into a flattened round. [For two-crust pie, divide pastry into halves and shape into two rounds.] Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and sides.

Preperation time (duration): 90

Meal type: dessert

Recipe: Apple Pie

For the filling recipe, I found this on allrecipes.com A Grandmother’s recipes can never go wrong and this one from Grandma Ople is no exception!

Ingredients

1 recipe pastry for a 9-inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup granulated (white) sugar
1/2 cup packed brown sugar
8 Granny Smith apples – peeled, cored and sliced

Directions

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Cooking time (duration): 60

Meal type: dessert

Recipe: Vegetable Shortening & Butter Pastry

Ingredients

Directions

Recipe: Apple Pie

Ingredients

Directions

We Love Playing With Our Food!