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:
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we published 45 blog entries combining pictures, videos and commentaries
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we wrote a dizzying 44,875 words, with each post averaging 997 words
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we used over 230 tags
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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!]]
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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)
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we managed to complete and taste-test recipes in 15 minutes or less of finished on-air time
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we went all out with our Christmas episode, our biggest ever, nearly one hour long
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more friends joined us over the course of the year (and even more are interested now)
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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!
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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
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2-1/2 cups all-purpose unbleached flour, plus extra for rolling
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1 teaspoon salt
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1 tablespoon granulated sugar
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1/2 cup chilled vegetable shortening
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1/2 cup cold unsalted butter, cut into 1/4-inch pieces
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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
