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Friends Food Fun

FFF EP 39 – PORK CHOP WITH BALSAMIC GLAZE

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httpvhd://www.youtube.com/watch?v=3PMbhHGZUA4

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).

In this episode, Brian surprised me (do you get the impression that surprising me is one of his fave hobbies … and ::sighs:: so easy?) with the second volume of the Cook This Not That book that has given us so much pleasure over the past year. And this recipe was another hit. As I watched the episode again, I wondered just what I would write about in the notes. After all, we’ve done two pork episodes … plus ribs (and I already provided an assortment of substitutes for the meat and even the fruit when we unveiled Episode 29: Pork Chop With Grilled Peach and Nectarine). So it would be highly redundant for me to repeat myself. Not to mention bo-ring. And I’m sure you already know how Brian and I are both allergic to that word!

And then I thought of the look on my face (not to mention the true barometer of my reaction: just how much arm-waving was involved, lol) when describing the elegantly-nuanced glaze in which the boldness of the balsamic was “tempered” through honey and a bit of butter. So glaze ingredients are where I intend to obsess. Uh … wait. Focus, I meant focus!

Instead of using balsamic vinegar, what about a flavoured one. I remember the amazing tarragon vinegar I used to cook with all the time decades ago. [Helenka wanders over to the kitchen to check out what’s on the rack on the counter.] Apart from the standard white wine, red wine and malt varieties, I’ve got champagne/blueberry, raspberry, cranberry, plain balsamic as well as black maple magic balsamic on hand (and am on the verge of panicking because I appear to be out of rosemary – so where are MY kitchen pixies when I need them). Vinegars, even the gourmet ones, are an extremely affordable route to enhancing the cooking experience and elevating the flavour and aroma of many recipes.

Another easy route to creating a unique glaze is to go through your liquor cabinet [Brian pipes in – Umm you mean there is something left hehe]. Even if you’re not a drinker, there are so many ways alcohol can transform a dish.
* I’ve got a bottle of Ouzo that I haven’t touched in years. So I’m thinking I really should get some lamb or pork, give it a kiss of Ouzo, fennel and oregano and then broil it. I’ll just pretend I’m Liv Ullmann in 40 Carats when I’m eating it. And drinking Ouzo, too!
* Of course, there’s always the traditional grilled steak, perhaps with crushed peppercorns, that is finished off with a splash of brandy and flambéed.
* I’m staring at the bottle of honey mead (a gift from a long time ago) and wondering if I could baste a lobster tail and then broil it, giving it a SNAP of vibrancy with lime wedges. [Of course, I’ve already regaled you with the sumptuous, scrumptious lobster tail dish I made Brian years ago that involved exuberant amounts of brandy, sherry and whisky. Lobster? Oh, it was somewhere in there, too!]
* I’m looking through my fave LCBO resource where I see a yummy glaze made from bourbon, citrus marmalade, honey and dry mustard.

Another resource that was not as developed years ago is prepared salad dressings (when the shelves had nothing but French, Italian, Thousand Island – is that one a Canadian idiosyncrasy – and Russian, in a gesture of bold abandonment for the times). Even though they’re intended to be poured over greens, there’s no reason why you can’t get a few and use them as marinades and glazes. Just be sure to buy the kinds that have no additives. Even an extravagant purchase will still be affordable. And there’s no reason why you can’t doctor it up further after you’ve brought it home. I’m thinking of adding more sesame seeds to an Asian sesame dressing. For one thing, if you’re broiling or grilling, the heat will transform the taste of the seed (or nut), making it truly unforgettable.

The final ingredient – whose excellence as a tool for refinement cannot be denied – is butter. Brian didn’t use a lot of it, but it finished off the glaze in a way that nothing else could have. It’s the unique texture and taste. I’m constantly reminded of how Brian added just a bit to his French pot roast. [Speaking of which, it’s time to nag Brian to make it again, pleeeeeeeeease. [Brian pipes in again – Oh quit your whining already jsksdsdfjkl fjklasdfj thisdjksldfjklsd fjklsdjfjfj ff fjkfldjslll thisi is fsjdklf fjfjfdksthis … oops she just realized I was typing gibberish so I’d better stop now! ] Especially if the glaze you’re making does not have any fat in it, there’s nothing to prevent you from incorporating a silky swirl of real butter. After all, I’m still rolling my tongue around phantom taste sensations. So … if it’s so vivid that it can evoke those reactions in me, it just has to be amazing! But, as always, don’t just take my word for it. Go. Try. And soar!

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.

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Friends Food Fun

FFF – EP 37 HAVE-IT-YOUR-WAY GOURMET GRILLED CHEESE SANDWICH

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httpvhd://www.youtube.com/watch?v=sYS3QebNIX8

Greetings, Earthlings!

It is I, Helenka, ultimate ruler of the uni— ::reacts to sudden poke from Brian:: What? Oh, sorry. Wrong blog. Let’s try this one more time.

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Hello, Culinary Playmates:

Are you ready to go on another adventure with us? Fabulous. Because Brian decided we’d had so much fun with our decadently divine cheese tasting (Episode #32) that we should do it again by inventing our own grilled cheese sammidges – where I got to play with all the potential ingredients (and I did, I so did).

Now, if this were a typical blog entry, I would talk about what we made during the filmed episode and only later on provide variations. But I can’t do that this time … because the entire episode was one giant variation. And that was exhilarating for me! Come to think of it, I believe that’s one of Brian’s devious devices to get an unscripted and unpredictable reaction from me on camera. ::sighs:: And it works.

As I mentioned during the filming, here was another dish that I had been deprived of while growing up, with the one prominent exception in my adult life. I find it fascinating to see how we can intertwine a food with a memory of a happy occasion. Though it’s been at least 36 years, I can still remember the crisp but sunny day, the meandering walk through Rosedale on my way to my friend’s place, being offered that most humble combination, aka a grilled cheese sandwich, and finally watching The African Queen for the first time. Do you have any significant memories of happy events or important people in your lives that are inextricably meshed with a particular food? See for yourselves how many you can pair together.

To recap, here were my two exquisite creations:
#1
Danish Blue cheese
Saint André cream cheese
Stone baked Rosemary Ham
Asian Pear
#2
Balderson 6-year old Cheddar cheese
Mont Gleason cheese
Bacon
Caramelized Onions
Fuji Apple
Honey Dijon Mustard

Anyway, back to the important lesson from this episode. Even if you did grow up with the standard version of a grilled cheese sandwich (two slices of bread spread with butter or marge with a slice of cheddar in between), there is absolutely NO reason for you not to create your own unique masterpieces!

Variations:
If you’re stumped for ideas, just think about some of the cold sandwiches you’ve eaten of which cheese is a part … and translate them into a grilled version.
Like:
-Rare roast beef and Brie
-Reuben (corned beef, sauerkraut and Swiss)

Or, if you want to, you can think of a grilled cheese sandwich as an unusual type of pocket pizza. Any traditional (or weird) combo will work beautifully.
Try:
-Hawaiian (ham, pineapple and mozzarella)
-Vegetarian (mushroom, roasted red pepper and asiago)

Don’t be afraid to mix two cheeses (or go on a spree with three!). Get out the tomato or onion relishes that you normally use only during hot dog/hamburger season. See what other condiments are lurking at the back of your cupboard. Mix fruit with veggies. We did it with our salads before, so why not with this comfort food.

Or turn this into a simple yet decadent breakfast or dessert sandwich. You heard me wishing we’d had fresh figs. That’s only one possibility. There are so many other firm-fleshed fruits (peaches or nectarines, apricots, strawberries) that would be sensational with goat cheese. Cut the sandwich into four pretty triangles, sprinkle with a little powdered sugar and drizzle with maple syrup and … ohhhhh … um … where was I?

Any of the ideas we’ve presented for the French toast or pancake episodes could be adapted for use here as well, as long as the fruit is fairly sturdy. And just remember that the cheese needs to have body as well. That’s why I would not recommend a deli-style cream cheese alone, as its consistency would be too thin to withstand the heat of the oven unless paired with a firmer cheese.

So, please remember that, just because a grilled cheese sandwich used to be a fairly boring and traditional staple, you can play with it to your heart’s content. Because playing with your food is one of those unexpected (and often whispered) privileges of being a grownup. And more people, other than Teppan chefs who juggle food for entertainment, should be able to do so. Cheers to that!

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

Enjoy!
B&H =;)

Desserts Are Fun, Recipes

DRF EP-1: FRESH FRUIT WITH BALSAMIC GLAZE & WHIPPED CREAM & OTHER GOOD STUFF

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httpvhd://www.youtube.com/watch?v=oOugaTP7dNs

Hey, everyone!

I’ve had so much fun creating food videos (covering appetizers, soups, salads and mains) that I thought I would start another show, this time about one of my favorite topics: DESSERTS!

Ever since I was a little kid, I’ve enjoyed baking (words in text cannot convey how much I enjoy it and it runs in my family). Some of my favourite memories are of baking with my grandmother in Newfoundland (you can read about the cake incident in my bio ) or watching my mother whip something up. Throughout the years, I have made many a dessert including cakes, cookies, brownies, peanut butter cups, puddings, etc. [Helenka’s nostalgic comment: “Oh, those peanut butter cups! And also parfaits!”]

With that said, I thought now would be the perfect time to create a new video show (current thinking is perhaps once a month) and share my adventures with all of you. Along the way, I’ve invited a few of my friends/family to join in on the fun. Or you may see me preparing for a competition (something fun we do at work) or just something by myself for my own enjoyment!

For my inaugural episode, I invited a very special guest (I think you may have seen her once or twice before), namely Helenka from “Friends Food Fun”. So please sit back, relax and check out “Desserts Are Fun with Brian & Friends!”

Desserts are not something we need to sustain life, but they certainly do enhance what life has to offer. To me, nothing says it more decadently than real vanilla whipped cream smothering strawberries, raspberries, drizzled with balsamic glaze and honey and sprinkled with chopped walnuts. Mmm-mmm-mmmm.

Special thanks to Jennifer at work who gave me the idea of using Balsamic Glaze with the berries. Of course, we got carried away and I started piling on other stuff!

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Recipe: FRESH FRUIT WITH BALSAMIC GLAZE & WHIPPED CREAM

Ingredients

  • For this recipe, you will need the following (proportions are guesstimates because who needs measurements when you can just wing it): 

    2 Dessert Cups
    6 Strawberries
    6 Raspberries
    2 tablespoons Balsamic Glaze (usually found with the other vinegars in the store)
    2 tablespoons Honey (we used Alfalfa Honey)
    1/2 Cup Chopped Walnuts
    1 Cup Whipping Cream (you can cheat by buying the canned stuff or make your own using the directions below).

    Over the Top Whipping Cream
    Ingredients

    1 Cup Heavy Whipping Cream (35% cream or higher if you can find it)
    3 tablespoons Confectioner’s Sugar (regular sugar works well too – just add more to taste)
    1/2 teaspoon Vanilla Extract (keep it real – none of that imitation stuff)

Instructions

  1. Directions 

    In a chilled small mixing bowl using chilled beaters (I put both in the freezer because they need to be really cold for best results), beat cream until it begins to thicken. Add confectioner’s sugar and vanilla (if you like the flavour of vanilla, then use MORE!); beat until soft peaks form. Store in the refrigerator (or eat immediately like right out of the bowl – Helenka and I did 😉 ).

    Assembly

    Clean and slice strawberries before placing into dessert cups; add washed raspberries; drizzle half the balsamic glaze over berries for each cup; spoon half the whipping cream over the glaze and berries; drizzle half the honey, then finally sprinkle chopped walnuts (you can toast them if you like).

    Life’s sweet treats are best enjoyed with friends!
    Dig in and Enjoy!!
    B =;)

    Helenka’s notes:

    That brother of mine decided to really surprise me by keeping me up on my perch after we’d finished the “Friends Food Fun” episode. He also removed my Chef’s Sidekick title (only temporarily, thank goodness), so that I was a … guest. Why, it was such an honour! He made a simple but elegant dessert by building it from the ingredients he already listed in the recipe above. Just one wee coincidence: the whipping cream was left over from the Christmas episode. Wow! That was good luck.

    This sophisticated, adult version of a sundae was so much fun to eat. I’ve had balsamic vinegar on fruit before, though never anything as thick as a glaze. [And I’ve probably mentioned my teen obsession because of Graham Kerr’s TV show, The Galloping Gourmet, of eating strawberries sprinkled with freshly-ground black pepper. Making everybody around me believe I was eccentric. ::looks around in mock-confusion:: Who, me?]

    For a variation, I could definitely see blackberries in the mix, also red currants possibly interspersed with the walnuts on top, as the fruit is so pretty on its delicate vine.

    So, once again, different taste sensations are savoured. And a point is made. What is naturally sweet does not need to be overwhelmed with additional sweetness.