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Friends Food Fun

FFF – EP 40 DIY PIZZA WITH TOMATO SAUCE, GOAT CHEESE, CARAMELIZED ONION & BACON

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httpvhd://www.youtube.com/watch?v=VyxCLGZ8wok

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 brought out ingredients to make — ::grinds to a stubborn stop and puts royal hands on royal hips:: WAIT. JUST. A. MINUTE!!!

Do I see my life flashing before my eyes … or at least a certain type of food? Didn’t we just have pizza two regular episodes ago? Ah, but then Brian-the-boss (sounds better than “Bossy Brian”, right?) brings out a different recipe from the Cook This Not That book VOL. 2, this one including real pizza dough. Mind you, it contained our Nemesis from over a year ago, namely whole-wheat flour.

I’m surprised I didn’t do my traditional hand and arm waving after taking a bite of the pie that emerged from the little-oven-that-could, but you will note that I dug in heartily to get a second forkful. Because all of the flavours and textures got very cozy during the baking process and, with the intent of full disclosure, I confess I never met an onion or bacon or cheese I didn’t clutch to my heart. Uh … metaphorically, that is. Otherwise, it’d be a real mess.

Okay, embarrassing revelation time. Since I already variationed [yes, it’s another word I’ve invented] myself to the extreme for the blog notes in Episode #38, I can’t think of anything else … although.… ::ponders for a moment:: There’s no reason why you couldn’t replace the bacon with thin slices or dices of your favourite Italian sausage. Mine just happens to be Soppressata (a dense dry-cured variety that comes in an oblong-shaped length). but you could use any other variety of sausage or combine two (one sweet, one hot) for more … er … ::whispers:: variety.

In the same train of thought, there could be more than one flavour of goat cheese used. You could overlap rounds of herbed and plain goat cheeses which would give your tastebuds a gently rolicking experience (just imagine my enthusiastic hand and arm waving and translate that feeling to your tastebuds; moans are – of course – mandatory).

But, you know, I shouldn’t go any further than that. The recipe was supposed to be simple and healthy and it was. Do you have any recipes that fulfill both requirements? Leave a comment and share them with us. Because (if we’ve said it once, we’ve said it an infinite number of times) sharing is one of the best things about cooking with friends.

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.

Brian's Road Trip

BRT – Dinner at Adrian’s

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EPISODE 1: DINNER AT ADRIAN’S

httpvhd://www.youtube.com/watch?v=dwVRs7bhyks

Hey, foodies:

I’m guest editing this week (though I am sure Helenka will be keeping a watchful eye on what I do). ::looks around for the evil editor:: [Evil editor does not disappoint as she puts her sticky virtual fingerprints all over this blog entry! I call it my revenge, after my operation and two-night stay in a hospital one week ago where the first 24 hours featured guzzling cold water. As a variation, I got to crunch on ice cubes. The editor was SO not amused. But … back to Brian’s adventures….]

In this episode, I took my camera on a road trip to visit my friend Adrian who is from Singapore (but luckily I didn’t have to go ALL the way there to eat terrific food). He thought it would be a good idea to have a dinner party: he was right. I got to film it and it was fun! We spared the guests from being on camera though one kept trying to sneak on. 😉

I had a great time making dishes from other countries (and eating them was even better). In fact, Adrian went back to Singapore and brought back a cookbook which was the source of a subsequent road trip.

We made several dishes for this party and I have two of the recipes (the mains) represented here.

More adventures to come!

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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Hainanese Chicken Rice (a variation of what we had) from FoodNetwork
You can read more about this dish here
Chile Sauce:

* 2 to 3 tablespoons freshly squeezed lemon juice
* 2 tablespoons chopped fresh red chilies
* 5 cloves garlic, chopped
* Salt

Chicken and Rice:

* 1 (2-pound) chicken
* 1 scallion, cut into 1-inch pieces
* 4 slices fresh, peeled ginger
* 6 tablespoon vegetable oil or olive oil
* 6 to 8 cloves garlic, finely chopped
* 4 cups long-grain uncooked rice
* 1 teaspoon fine salt

Directions

Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside

Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.

Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.

Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.

Whisk 1/4 cup of the hot chicken stock into the chile sauce.

Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.

Curried Coconut Chicken recipe from allrecipes.com

Ingredients

* 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
* 1 teaspoon salt and pepper, or to taste
* 1 1/2 tablespoons vegetable oil
* 2 tablespoons curry powder
* 1/2 onion, thinly sliced
* 2 cloves garlic, crushed
* 1 (14 ounce) can coconut milk
* 1 (14.5 ounce) can stewed, diced tomatoes
* 1 (8 ounce) can tomato sauce
* 3 tablespoons sugar

Directions

Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in centre and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Episodes, Friends Food Fun

FFF EP-38 DOUBLE THE CHEESE, DOUBLE THE FUN, HOME-MADE PIZZAS

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httpvhd://www.youtube.com/watch?v=9wa3x9wohCs

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).

As you can see from the title of the episode, Brian and I were most happily engaged in making and enjoying our versions of instant pizzas (or, as I ended up calling the on camera, open-faced hot sandwiches). To make the process even simpler, Brian used flatbread as the foundation. As for doubling the fun, we actually quadrupled it, because I thought we should each have the opportunity to build our own, with the decadent influence of two cheeses on each one. After all, what is life if you don’t try to live it to the fullest, even if all that means is doubling the cheese. And sharing. That’s not just a recipe for twice the yum; it’s for yum to the ultimate power.

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Variations:
My only choices were whatever Brian had set out on the counter. But, now, when I think of variations, I’m moving way past any traditional pizza toppings and wonder what the pizzas would have been like if I’d applied some of my indulgences from the previous episode (on gourmet grilled cheese sandwiches).

For the base, instead of using a flatbread, other possibilities include foccaccia (especially with rosemary on it), plain or garlic naan or my fave, onion kulcha. Instead of using garlic on top of the brushed-on olive oil, what about onion relish, tomato chutney or red pepper jelly. You’ll note I’m deliberately staying away from often-used tomato or meat sauces here. I really like the idea of being able to create something different that can be enjoyed right out of the oven or after it’s cooled down a bit. That’s also my reasoning for keeping the pizzas vegetarian. If you’re not using an animal product (which releases animal fat during heating), then there won’t be any congealing taking place on the surface of the pizza. [After all, I love pepperoni but cold pepperoni fat = yeeatch. ::pretends to screw up face in revulsion::]

If you want to stay in safe pizza ingredient territory, then you could try either red flame-roasted, raw or lightly blanched multi-coloured pepper strips. There are always artichoke hearts. Or a wide variety of mushrooms, including button ones preserved in oil. You could try sautéeing sliced mushrooms first in oil and draining well before layering on the pizza. What about sliced green, yellow, orange and red tomatoes arranged in an artistic pattern. Or thin slices of barely-ripe avocado, Add some shredded zucchini under the cheese layer(s). Or thinly-sliced pickled jalapeno. Or baby spinach leaves. I think you get the idea.

But, then, if you want to get really creative, reach into the fruit bin. Slice a pear, apple, or nectarine. Don’t forget about fresh, luscious figs. To dessertify (yes, I just made that word up [Editor’s privilege]), go with Mascarpone cheese. Stud some walnut halves under the cheese layer. Sprinkle with cinnamon or nutmeg. Does that not spell “decadent” to you? I definitely think it does.

Above all, let your mind wander in directions you’ve never allowed it to [Mine goes into outer space on a regular basis, but I don’t think you really want to know about that, lol.] because, otherwise, you’ll keep getting stuck in an earthly orbit … and the same predictable tastes.

Look at Brian and me. I’m sure half the time we’re scratching our heads (though at least we’re not tearing out our own or each other’s hair) and wondering How. On. Earth did we ever come up with a particular combination. But then we giggle, shake our heads in fond amusement and Go. Do. It. All. Over. Again! So … we dare you to embark on your own voyage of self-discovery. It’s enlightening, entertaining and, most of all, FUN!!!

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

Enjoy!
B&H =;)

Friends Food Fun

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

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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 =;)

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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!

Tandori Chicken Vindaloo 1

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!