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Friends Food Fun

FFF EP-51 A BIRTHDAY FIT FOR A QUEEN!

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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 =;)

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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

FFF EP-41: OVEN-FRIED CHICKEN WITH GARLIC MASHED POTATOES

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httpvhd://www.youtube.com/watch?v=bmYN6-GrpL0

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). And, just to make everything crystal clear, in our last post a certain chef (Brian, if you haven’t figured it out already) attempted to impersonate MOI (though, really, I don’t think going blond would suit him at all). So I’m relieved to regain my official editor’s perch here.

Now, who’s up for fried chicken? No … there’s no catch. Really, ‘cuz we’re making it the healthier way, in the oven (based on the recipe from Cook This Not That VOL 2).

Once again reaching into my nostalgic vault, I will remind our viewers that I did not grow up eating deep-fried chicken. The only deep-fried food I ate occasionally was those oh-so-tasty strips of powdered sugar covered dough (chrusty, in Polish) that I’ve described in a previous blog. Only later in life did I discover a certain fast-food establishment where one could buy cut-up fried chicken pieces. No, it wasn’t the Colonel’s place, but a burger joint that branched out into fried chicken for a short time. Actually, even though the crust was pretty good, I would usually remove the breading and eat just the superbly tender chicken meat that had been cooked to perfection. Not bad for fast food.

::ponders for a moment:: Wait a minute. I’m wrong about not eating breaded food (though it still wasn’t deep-fried). We used to have the Polish version of Wiener Schnitzel (pounded thin cutlet, dipped in egg and breadcrumbs and then sautéed). You will also find fried or breaded chicken in European cuisine, though typically in an upscale manner. Anybody up for Chicken Cordon Bleu? Or Chicken Kiev? Still fried chicken. And that brings me to my devious topic today: how herbs and spices can take a dish from one country (or continent) to another.

I faintly remember some of the spices used when I was growing up. [Hey, I was even shorter ::sighs:: and couldn’t reach the cupboards!] I know there were the basics of sugar, salt and black pepper. I also remember pickling spices (for dill pickles, the tall jars packed with huge fronds of dill, or in an artfully-arranged jelly of pigs’ feet with carrots and other cute cut-up veggies). And white pepper that was used in the Polish version of Gefilte Fish (instead of ground fish in the shape of balls, it was rolled into a cylindrical shape, wrapped in muslin cloth and poached in broth before being sliced into a thick round and served in the broth on a soup plate). And I remember bay leaves for – what else – but chicken soup. And paprika for devilled eggs. Oh, also caraway seeds for hot sauerkraut. And orange extract and vanilla for baking, if I recall correctly.

Otherwise, most of the flavourings were derived from real food sources (chopped onion or garlic, soaked dried Polish mushrooms, etc.). So, when I moved out on my own, acquiring herbs and spices became an adventure. I remember my first purchase was a cello-wrapped pack of three jars that included a bonus paperback book on spices. I also remember buying my first wok, along with sesame oil, special Chinese spices and cookbooks. Or having raw fish (alas, not even close to sushi-grade) at home, enhanced with wasabi (Japanese horseradish) and gari (pickled ginger). [Oh, dear. Now I’m really missing the taste of dried cuttlefish snacks from the shop at the corner of Yorkville and Bay.] And making cold soba (buckwheat noodles) with snipped laver (seaweed sheets).

After that, I would buy spices here and there, but I still wasn’t as adventurous as I would have liked. So, when I saw a special deal at my fave department store downtown ::waves to the long-gone spirit of Simpsons::, I snapped it up. What was it? It was a brown wooden rack (um … colonial style?) filled with a brand-name of 24 different herbs and spices. I then bought a duplicate rack, removed the jars (putting them aside to act as refills) and began to buy the flavouring ingredients (yay, lemon zest) I was coming across in my cookbooks. What cookbooks? Oh, the Time-Life series, both foods of the world and individual food groups. Whenever I would want to cook a certain food, I’d check both sources (nearly moaning over some of the recipes) and then I’d choose exactly the perfect recipe for the occasion. So, I’ve always appreciated how recipes can flow through geographical boundaries or be transformed into a unique blend of cuisines from countries that share a border (anyone for Alsace-Lorraine?).

Variations:
This recipe provides a perfect opportunity to infuse different flavours into both the coating mix as well as the marinade. Add some grated Parmiggiana Reggiano and finely-chopped parsley to the breadcrumbs, as well as garlic, oregano and basil to a tomato juice marinade … and it’s Italian … er … fried chicken. You see what I’m doing – just using my imagination (which I’ve done ever since episode #1 and haven’t run out of ideas yet). You don’t need me to repeat all of those whacky variations I’ve given you in countless episodes. Of course, you can look up a few, but allow yourselves to let go of your preconceived taste sensations and – shock of shocks – EXPERIMENT!!! The best thing will be that you will end up with succulent chicken pieces that are so full of flavour – both inside and out – that you won’t dare remove the fried crust, because you’ll be missing out on an amazing complementary taste experience.

Brian’s intent for making both the chicken and the yummy smashed ‘taters was to try to recreate a restaurant experience we used to have as often as possible (well, it sure seemed that way, lol) many, many years ago. When we didn’t know where we wanted to eat, we’d usually head downtown to our fave rib’n’chicken place. Though it wasn’t only the ribs or chicken, it was the spices and hot sauces used in the cooking process. And there just happened to be the hypnotic open rotisseries that were … uh … very … oh, wwwowww…. Hmm? What? Oh, right. Note to self’s mind: Mind, get back on track! And the special smashed ‘taters were another feature that both Brian and I really enjoyed though, as you can see, they’re so easy to prepare at home. Please let our experience motivate you to recall a dish you’ve eaten at a restaurant and try to recreate it at home. You’ll be surprised to see how much fun it is and the feeling of accomplishment when you realize, “Hey, I can do that, too!”

Well, that’s a wrap for yet another episode. 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.

Special Videos

SP Artichoke Dip

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

Hey Foodies!

It is I, your food editor (secretly, it is moi – Brian posing as the evil food editor of this blog). This week I found a video in which I made an artichoke dip for a competition at work. Although I did not win this one, it is still a very good dip for crackers.

Seeing as Summer is also just around the corner, both Helenka and I found it was just TOOOOO hot to blog so we leave you with this special.

See you soon!

Enjoy
B&H =:)

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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Outdoor Fun

ODF – EP 2 BBQ II, THE SEQUEL

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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!