Tag Archives: aged cheddar cheese

Outdoor Fun

ODF – EP 5 BBQ SWEET POTATOES AND MINI-SLIDERS

Leave a comment

BBQ SWEET POTATOES AND MINI-SLIDERS (SHOT ON LOCATION, BRIAN’S BALCONY, OVERLOOKING LAKE ONTARIO)

httpvh://youtu.be/dBEJF_ry6ME

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). Normally (as if anything Brian and I do is normal) we would have released this outdoor episode during the cold winter months. But, as we had a mild winter this year, we didn’t need the psychological boost. However (and that’s a really BIG HOWEVER), we are now in May … so why am I still wearing my winter coat? [Weather update: it warmed up by the afternoon so I’ve been able to upgrade to my spring coat.] Uh … hello? Universe, dear? [It’s always best to be polite with the old thing.] It’s May in the Northern Hemisphere: a time when we should be heading into summer. Not only that, but we who live in North America will be celebrating two long weekends (Victoria Day in Canada and Memorial Day in the U.S.A. at the end of the month). It would be really nice if we could get rid of some of the layers. Perhaps we can remind the universe by unveiling this episode a few weeks in advance. ::crosses fingers; toes, too::

What could be an easier time to combine some unusual flavours than during a barbecue? Indeed! As barbecues are designed to be a casual form of dining, you can take chances with your marinades, herbs and spices. Food choices, too. After all, considering how many times I’ve moaned about my special barbecued yams, it was high time for Brian to recreate the taste sensation. What was most special was mixing sweet (maple syrup) with savoury (garlic and mustard). There are so many cuisines where this is considered to be routine. [I sometimes indulge in buying frozen Sweet’n’Spicy Thai chicken wings.]

What are some other ways you could follow the same principle? I know many people are trying to cut down on beef consumption, so what about barbecuing turkey or chicken burgers, slathering on mango-chipotle sauce on one side and honey mustard on the other? I’d give that combo two thumbs up (and I can see Brian sticking his thumbs into the picture, too). It’s also important to remember that, if you’re using commercial sauces, a salad dressing can be a marinade and a marinade can be a salad dressing. Don’t get boxed in by labels.

If you’d like to move away from burgers and do a fancier meat, what about marinating pork tenderloin in apple cider, olive oil and crushed cloves before barbecuing and serving with barbecued apple and onion chunks. Or a beef tenderloin in pomegranate juice and olive oil and serving it with a glaze of reduced pomegranate juice, balsamico and a few artfully scattered fresh pomegranate seeds. You may as well toss a few of the seeds onto a colourful side salad, too. Or lovely thick salmon steaks onto which you’ll place a slice of chilled rolled cilantro butter. [You can tell my imagination is working overtime just about every waking moment of the day.]

As for sides, you can see what fabulous success we had with sweet potatoes (and yams, previously). You can do the same thing with other root veggies as long as you slice them thinly enough, so that the outside will be crispy and the inside creamy and tender. I still can’t believe how amazing the baby eggplant slices were that we had on a previous episode. So don’t let the otherwise long cooking times for whole veggies derail you from enjoying them outdoors. Slice them thinly enough and they’ll be done very quickly.

The other thing you can do is enjoy the bounty of summer fruits on your grill or barbecue. We’ve already done peaches, bananas and pineapple (if memory serves) indoors and there’s no earthly reason not to savour the best of summer with a touch of heat, altering texture, consistency and taste. That’s what I call practical chemistry!

Well, I hope we’ve given you enough of an inspiration to zoom out of your comfort zone when it comes to barbecues (as if we didn’t do that often enough with indoor cooking, too). Just remember: it’s all supposed to be … (can you guess what the magic word is?) FUN!!!

Enjoy!

B&H =:)

Friends Food Fun

FFF EP-51 A BIRTHDAY FIT FOR A QUEEN!

Leave a comment

httpvh://www.youtube.com/watch?v=Cwzp5PnsFtE

Too tired to read then click play on the box below to hear the blog read to you by Brian (and occasional comment by Helenka when I screw it up).

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). Apparently, I am also Queen of Birthdays. And … um … Queen of fabulous things to eat … and drink … and drink some more! ::giggles:: Don’t worry, it’s only a temporary delusion. But the reason this episode is special is because Brian and I celebrated my June 1st birthday (in 2011) in grand style. Well, why not make it a birthday fit for a Queen? After all, it was my 5 million and first. Actually, that’s a wee bit of a fib. I’m well into the 5 millions but I’ve dropped a few hundred years on account of good…. ::reacts to Brian’s stern glare:: Okay, okay, I meant bad behaviour. Besides, I felt it was entirely appropriate to call it 5 million and one as this is our 51st regular episode (not counting specials, desserts, outdoor fun, road trips, yadda with a side order of yadda). I just love synchronicity, even if I have to bang a round peg into a square hole to achieve it. Yes, quite often I’m just five … instead of 5 million.

What I also love is surprises. Well … only good surprises. And Brian delivered oodles of those, right to the dining table. How did he do that? Well, magic, of course. And lots and lots of preparation which was accomplished behind the scenes. All I had to do was show up and be all … surprised! And more surprised!! And I-can’t-believe-what-he-just-made SUPER surprised!!! That was the exquisite birthday cake, if you hadn’t guessed. There was an additional element to the surprise, though. Brian had asked me prior to the celebration to choose either pink or blue. I didn’t know WHY, even though my natural inclination would be to choose pink (not for any stereotypical reasons, but because precious piggies are pink and I certainly do love all of my piggies). So I decided to choose blue instead. That’s also why I wore a blue flower in my hair.

Well, never in my wildest dreams did I expect to unveil (uh … de-napkinate?) that vision of baking wizardry, complete with flowers and butterflies and … and … stuff. Even though it tasted luscious, I’m still wincing that I had to cut into such a work of art. ::ponders:: Doesn’t that defeat the purpose of making something, when it looks too good to eat? Well, somehow I managed to do it and…. Mmmmmmmmm…. Uh-oh. I just got carried away. Time to get back on track and finish the blog.

I’m really thrilled that you got to share in my joy and see exactly how much care and attention Brian paid to making my celebration so special. Hmmm. Since he’s reciting this, I wonder if he’s blushing yet. ::ponders and waits, dragging things out:: Okay, okay, I’ll change the subject. I know Brian tried to get me to use his fancy foreign implement to get at all of the good hidden bits of lobster, but I think I’ll stick to my tried-and-true method of sucking out the meat and juices from the lobster tail fins and shell crevices. Hey, it works for me … and that’s a lesson I took to heart way before I reached 5 million! Hmmm, I wonder what I’ll learn in the next 5 million years. I guess we’ll all simply have to wait and see. But one thing I can tell you with the utmost certainty is that I will never forget how amazingly special this birthday celebration was. Though, somehow, I’m pretty sure that Brian won’t let me!

Normally (or as normal as it gets around here), I’d start reminiscing about previous birthdays in my nostalgic meanderings. But, you know, sometimes there are simply too many memories jammed in my head, so I’m giving myself permission to not go there. In celebration … as it were. Besides, instead of looking backwards, I should be looking forward in anticipation. I believe that’s good advice for everybody, too.

Well, that’s a wrap for another episode. It’s early March, 2012 and I’m keeping my fingers extra crossed (oh, please, can it really be almost spring?) for more warm temperatures. However, the weather’s been unpredictable, to say the least (it rained earlier today which is a lot nicer than snow or hail; and the birds – such optimistic cheerful creatures – have been singing all day through my wide-open windows), so I’m hoping for more meteorological stability. Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

[nggallery id=22]

Brian’s Notes and Teaser Recipes:
I wanted to make a special cake for Helenka but, in order to do that, I needed some extra skills. I took a special class on working with fondant at Michael’s, the arts and craft store. Once that was done, the plotting … I mean the planning began.

So … special. Hmmm. As I had been given a Hershey Chocolate recipe book for my own birthday the year prior, I thought I would dig in there and, lo and behold, on page 66 – also available on the Hershey website – was the one I wanted to try.

Of course, knowing me, I wanted something extra special for the icing as well, so I used Nigela Lawson’s version of “Fudge Icing”, though you can use the original version that is provided below.

FIESTA FANTASY CAKE

Ingredients

* 2 cups sifted cake flour or 1-3/4 cups sifted all-purpose flour
* 1/2 cup HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 2 cups packed light brown sugar
* 2/3 cup butter, softened
* 3 eggs
* 1 tablespoon coffee liqueur or strong coffee
* 1/2 teaspoon vanilla extract
* 1 container (8 oz.) dairy sour cream
* 3/4 cup boiling water
* CHOCOLATE MOUSSE (recipe follows)
* CHOCOLATE FROSTING (recipe follows)
Directions

Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Combine flour, cocoa, baking soda and salt. Set aside.

Beat brown sugar and butter in large bowl on low to medium speed of mixer until combined. Add eggs, one at a time, beating well after each addition. Beat in coffee liqueur or coffee and vanilla. Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined. Stir in boiling water until blended. Pour into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Cool completely.

Prepare CHOCOLATE MOUSSE. Split each cake layer horizontally to make four layers total. Place one layer on serving plate; spread with one-third of the mousse (about 1 cup). Repeat layering with two of the remaining layers and remaining mousse. Place remaining cake layer on top. Prepare CHOCOLATE FROSTING; frost cake top and sides. Cover; refrigerate at least 2 hours before serving. 16 to 20 servings.

CHOCOLATE MOUSSE

Place 2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips in a food processor bowl; cover and process until finely ground. Mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just boiling. With food processor running, pour hot cream through feed tube, processing 10 to 20 seconds or until chocolate is completely melted. Scrape side of food processor bowl. Add 1/4 cup coffee liqueur or strong coffee and 1 tablespoon vanilla extract through feed tube; process 10 to 20 seconds or until smooth. Pour into large bowl; cool about 10 minutes or until mixture is room temperature. Beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form. Fold whipped cream into chocolate mixture. Cover; refrigerate at least 30 minutes. Makes about 3 cups.

CHOCOLATE FROSTING

Stir together 1-1/2 cups sifted powdered sugar and 2/3 cup sifted HERSHEY’S Special Dark Cocoa in medium bowl. Add 1-1/2 cups whipping cream and 1 teaspoon vanilla extract. Beat on low speed of mixer until stiff peaks form, scraping side of bowl constantly. [Mixture will be very stiff.] By hand, stir in milk, one tablespoon at a time, to make desired spreading consistency. Makes about 3 cups.

FUDGE ICING by Nigela Lawson

Ingredients

* 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
* 1 cup plus 2 tablespoons unsalted butter, softened
* 1-3/4 cups confectioners’ sugar, sifted
* 1 tablespoon vanilla extract

Directions

Melt the chocolate in the microwave – 2 to 3 minutes on medium – or in a bowl sitting over a pan of simmering water, and let cool slightly.

In another bowl beat the butter until it’s soft and creamy and then add the sifted confectioners’ sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.

Then ice the top and sides, spreading and smoothing with a rubber spatula.

SEAFOOD PASTA SALAD

(original recipe idea link)
Ingredients

* 1-1/2 (8 ounce) packages tri-color pasta
* 3 stalks celery
* 1 pound imitation crabmeat
* 1 cup frozen green peas
* 1 cup mayonnaise
* 1-1/2 tablespoons white sugar
* 2 tablespoons white vinegar
* 3 tablespoons milk
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.

While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.

In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

Friends Food Fun, Special Videos

Friends Food Fun Christmas Special – Reinventing Tradition

2 Comments

httpvh://www.youtube.com/watch?v=aNLrWGx1TFQ

In last year’s special, Brian and I gave you a heaping helping (a mountain, even) of variations on some of the traditions that have been a part of our lives separately and together. However, this year, it appears that Brian went out (waaaaay out) to create an amazing Christmas dinner that speaks to some of today’s values.

Most of the traditions we grew up with involved a lot of physical exertion (food shopping, storing, prep work, cooking, keeping the finished product warm or cold, then washing a mountain of dishes and putting leftovers away, before finally collapsing) as well as staying on top of individual cooking times and temperatures. So … a lot of work, a lot of worry, and a lot of exhaustion. Sound like a lot of fun? Nope, not in any dictionary I know.

So … today’s values, huh? Indeed. Such as the value of being considerate by not overburdening one person (or a few) with the necessity of conforming to the stringent preparation of oh-so-many recipes, simply because that’s the way it was always done. I’m constantly amazed (though I do admit to being guilty of the practice in the past – is this where I promise never to badger Brian for stuffed tomatoes again? ::squirms uneasily:: Uh … maybe) when people pout because you’re not planning to include Great Grandma’s Ultimate whatever-it-is, even though it needs to be started three days in advance, requires storage space you don’t have and three burners on your stovetop. See, the thing is that Great Grandma could make it because there were usually lots of young’uns hanging around the kitchen (a large space full of good smells and – if you were lucky – you got to lick the spoons or nibble on the cast-off ends that weren’t pretty enough to serve to company) to help with the prep work. Storage space? Lots of it in a large pantry or summer kitchen. Three burners? On a six-burner stove, it might mean a bit of crowding, though it wasn’t impossible. But, somehow, the meaning of the season turned into a rigid requirement with the added emotional layer that, by not making Great Grandma’s Ultimate whatever-it-is, you were either disrespecting Great Grandma or her memory. Shouldn’t the value and memory of Great Grandma instead be one of her warmth, her generosity and hospitality rather than GGU-w-i-i? I would certainly hope so. And I believe Great Grandma would, too.

Or what about the value of not having a closed mind where it comes to any experience, food included? Brian and I both grew up in more tightly knit communities where there weren’t many opportunities to eat foods from around the world. But that has changed and it’s marvellous. Shouldn’t that be reflected even in our holiday meals? Rhetorical question, obviously.

Or what about the value of diversity? Where we can invite people into our lives, homes and dining rooms who may bring foods that we may have never associated with the way we’ve always observed a particular holiday. Actually, that used to happen to me at the Christmas day dinners I hosted at church for a decade. With the exception of a turkey or two – compliments of a generous local butcher – everything else was potluck where I tried valiantly to make sure there would be enough variety of foods rather than five versions of coleslaw or, more likely with our congregation, 25 different desserts. ::gets distracted:: Oh … those yummy desserts. Actually, I think I was even a bad influence one Christmas when I brought a President’s Choice Bread Pudding, knowing that I could heat it up there. But, then, I had a valid excuse, having to be there hours in advance – as the host – to start decorating and setting up.

What about the value of allowing a holiday observation to be relaxed, of making the recipes conform to the whims and activities of the guests rather than forcing the guests to observe a nearly military-minded agenda. The danger of having such a rigid schedule is that, if any little thing goes wrong, then everything is thrown off. Not only that, there are identifiable health risks of eating too much food in too short a time, especially if so many dishes have high salt, sugar or fat content. It’s not just a matter of the dead air around the table as its overly-stuffed celebrants sink into a stupor.

Finally, there’s the value of having the host also be a guest at the celebration. That can only happen if we all embrace the concept of opening ourselves up to new experiences. Including the variety of exquisite nibbles that Brian served during our celebration (some prepared in advance and one where I joked I wanted to be alone with it in the bedroom because it was such a sensual eating experience) and culminating in a very relaxed Raclette for the main course supper (during which we could and did decide we’d had enough) was definitely a sign of modern-day thinking.

It really felt terrific to know that we could eat however much we wanted and whatever was left over, Brian would be able to have the next day. Nor would it be half a turkey carcass!

Even though our holiday celebration was for only two people, you could recreate the supper with more guests sharing the electric Raclette and grill combo, though the relaxation factor would be reduced due to the necessity of switching out the little pans more quickly. It may not sound like a huge factor but, over the course of supper, it would place the focus on keeping track of time instead of the conversation and laughter. In an ideal setting, I would have one Raclette (or other suitable appliance that could sub for one) for every two people. Even if you’d need to borrow or rent multiples, it would be so worth it.

The other joy of cooking at the table is the conviviality factor. Guests talk and laugh more. The conversation seems to sparkle. And all that merely from being involved, even in something as nominal as elementary tabletop cooking. Of course, in my opinion the queen of the tabletop cooking appliances is the Fondue pot, whether flame or electric. You know where my allegiance lies. Hint: it’s not the one with the flame. [I know it’s heresy, but I’ll even take fake over real when it comes to fireplaces? Why? Because of all those summers up north when the real (though utterly gorgeous) fireplace sent the heat up the chimney instead of out into the huge and chilly great room.] Another possibility would be a Korean-style BBQ. I’m sure you could come up with more portable variations of recipes that could be cooked very easily and quickly at the table, adding to the entertainment factor.

Friends Food Fun Christmas Pictures
[nggallery id=18]

The final menus that Brian presented are shown here:

Late Lunch Appetizers

Prosciutto Wrapped Dates with Goat Cheese
Cocktail Shrimp with Seafood Sauce
Chipotle Hummus
Baked Brie with Red Hot Pepper Jelly
Pork Pâté
Boursin Cheese
Assorted Crackers

Supper

Electric Raclette
cooked sausages chorizo
gherkins and cocktail onions
broccoli
baby corn
small roasted potatoes
grape tomatoes
aged cheddar cheese

Dessert

Trifle

Variations on Raclette

While we were making huge inroads into the bowls and plates of veggies, potatoes and meat awaiting being sizzled with cheese under the Raclette broiler, I let my imagination go wild. And you can, too. Any vegetable or fruit that would work on a skewer would work here, too. By happy coincidence, we learned how luscious the whole grape tomatoes tasted, especially when we bit into them and were rewarded with a juicy splash. I’d like to see preserved artichoke hearts and flame-broiled red pepper strips, as well as grilled or marinated mushrooms under the cheese. It might be a little more demanding, but thin strips of chicken or beef could be grilled first, then given the cheesy treatment. If you love seafood, then you could use chunks of lobster tail or marinated octopus rounds or squid rings. Okay, okay, you can leave the octopus and squid. [More for me, yay!] This recipe usually calls for a Raclette cheese. Well, Brian used aged Cheddar. If you don’t want to use either of those, then you could use Brie (that reminds me of the Brie and Vegetables from many episodes ago) or a flavoured Goat cheese (hmmm, Pizza episodes, anybody?). Or Feta (imagine the ingredients for a Greek salad, except heated up). The only cheese we felt couldn’t work would be Cream cheese, because it’s not dense enough to withstand the intense and close heat source. It would just melt away.

Speaking of pizza, you could translate the recipe to start with a pre-cooked pizza dough or any other kind of commercial flatbread. Using the little trays as a guideline, you could cut the dough or bread into exact shapes in advance, then keep them from drying out by placing in a covered basket until dinner was ready to be made.

If I’m really allowed to go wild (and, as the editor of this frivolous adventure, I give myself permission [Self, you have the power!]), then I could see this Raclette idea being used as the ultimate dessert following a barbecue in the summertime. After all, if it’s perfectly acceptable to use a grill even in the hottest part of the day, then it’s just as suitable to use a Raclette grill for dessert when the sun has gone down. For this variation, I would suggest pre-baked pie pastry (brushed with a bit of sweet butter or margarine) cut to fit into the little trays, then covered with a variety of your favourite summer fruits (sliced peaches, pears, strawberries, seedless grapes … anything that has a skin to maintain cohesiveness). Top with the cheese of your choice and await to be yummed! You could grill the sliced fruit first to release more flavour. Well, as long as I’m already way out, I’ll propose an ultimate apple pie Raclette. Using pre-cooked pie pastry, spoon on a bit of applesauce before layering on sliced grilled apples. Before topping with some extra-aged Cheddar, grind some Cinnamon/Sugar/Chocolate sprinkles (the kind I gave Brian last year, IIRC). But, wait! That’s not all. When you remove each portion from under the Raclette broiler, add a scoop of decadent Vanilla ice cream. Swoon-worthy. Definitely swoon-worthy. And most likely something no traditional Raclette user has ever imagined.

Well, I can’t believe I’m about to write this, but I think I’ve written enough. Wow! The editor can show moderation, too. I hope everyone will enjoy a serene holiday season and a joyous New Year. See you when the calendar page is flipped over!

And I think it’s fitting to (mostly) reuse our closing words from 2010.

We would like to take this opportunity to thank all our loyal viewers as we complete another fantastic year of celebrating great friendships, fantastic food and, of course, we cannot forget the fun!

Presented here is the special journey that I surprised Helenka with in our Second Friends Food Fun! Christmas Special. And we’re so proud to share the recipes with you.

Happy Holidays,
Peace and Long Life,
See you in the New Year!

Cheers!
B&H =:)

Christmas at Allan Gardens
[nggallery id=19]

English Trifle (the original)
Ingredients
2 marble pound cakes
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
2 pints raspberries
2 bananas
1/4 cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
1/4 cup blanched slivered almonds
12 maraschino cherries
Directions

Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

* This recipe is amazing when you substitute marble pound cake for the plain, and add chopped brownies (cause Helenka told me to 😉 ).

Prosciutto Wrapped Figs with Goat Cheese
Ingredients
12 figs
1 small package of mild goat cheese
1/4 pound prosciutto
Honey
Directions
Remove stems from figs. Using a small sharp knife open up the fig from the top to about the middle with an X-cut. Place a small amount of goat cheese into the opening. Wrap the fig with a piece of prosciutto and secure with a tooth pick. Place figs on a baking sheet, drizzle honey over them and put under the broiler just until prosciutto starts to sizzle. You only want to warm these up and melt the cheese just a bit. These are sweet and salty, creamy and gooey.

Obviously, we used dates in place of figs. When substituting dates for figs, omit the honey.

Decorating a Mantle
httpvh://www.youtube.com/watch?v=5JrbboxUaE8

Music for both videos provided by Kevin MacLeod