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Friends Food Fun, Special Videos

Friends Food Fun Christmas Special – Reinventing Tradition

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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
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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
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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

Friends Food Fun

FFF EP – 45: Coconut Shrimp

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httpvhd://www.youtube.com/watch?v=9o8EXKWM1Fg

[Editor’s cautionary preamble. Um … at times I don’t know if we were doing a cooking show in this episode or something a lot more naughty. There were fingers being licked (and pronounced “the best-tasting fingers in the world” TM) and alone-time was sought with … shrimp. What?!?!? ::breathes a huge sigh of relief:: Okay, so this is STILL a cooking show blog … and not the other … uh … thing. In that case, let us return to our customary welcome.]

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). From the opening bit of silliness above (where I simply had to express myself), you can tell that Brian chose shrimp as the major ingredient for this recipe. And the other amazing collaborator was coconut. Add them together and you get – TA-DA – Coconut Shrimp! Served with a sprightly and colourful side salad. And, well, two additional coconuts (namely Brian and me, but then I gather you’ve already figured that one out a long time ago).

You heard us mention that, in the olden days, we were surprised, intrigued and satisfied with the PC brand of frozen coconut shrimp discovered by Brian. I can still remember the first time Brian made them for me … and was filled with glee, because I’d never eaten the dish. But that was before we figured we could imitate or ::gasps:: even go beyond the original recipe. And this was certainly a terrific example of it. Brian joked (though it’s really true) that this dish would be suitable to serve all-year round (thank you, Brian, because I love to cultivate versatile dishes), as long as the sides were seasonal. Ours was the summer version, served with the salad that I got to … um … play with as I helped assemble the colourful ingredients. But the shrimp could be served alongside pasta mixed with petits pois and diced red peppers, or subtle cilantro-lime rice with sliced green onions, or hearty baked harvest vegetables with walnuts, if you wanted to serve them during the colder weather months.

Helenka’s Nostalgic Meanderings:
Yes, I’m going back to my Polish roots that had absolutely nothing to do with coconuts. But, after my father returned from some R&R in Florida where he’d been sent by his company (by himself which was So. Not. Fair), he brought me three prezzies: a bright beach towel, a shell charm bracelet and … a coconut. Mind you, I wasn’t too impressed with it. First of all, trying to crack the shell was really hard (ow, did I really write that?), I didn’t like the coconut milk (or what I thought was milk) nor the chunks of the flesh itself. But, hey, I was about 12 and still enmeshed in a semi-sheltered culinary bubble ranging from Polish dishes at home … all the way to Polish dishes at my best friend’s house. Wow! The distance was about two blocks. At that point, I hadn’t yet been introduced to Anglo-Canadian school cafeteria fare or even been out for a pizza! Can you believe it?

So, it was a relief to get all growed-up and discover shredded coconut and coconut milk. And how wonderful it was as a gateway ingredient to many new and hitherto unexplored cuisines.

So, I thought all there was to a coconut was its meat and milk. Well, I was wrong. Here I learned that the liquid inside a fresh coconut is actually “coconut water”, something that can be drunk to balance electrolytes (take that, commercial sports drinks) and, since sterile when extracted from a fresh coconut, it had even been used in medical emergency battlefield situations as an IV solution! There is an actual process that must be followed to extract/create milk. Though you’ll have to excuse me if I don’t use the outer shell of one in the shower as a body polisher; I’ll stick to my little, commercial bath scrubber. But, really, all parts of the coconut can be repurposed in an amazing number of ways.

Before we go, we wanted to tell you about our (separate) Thanksgiving celebrations. Brian had his on Saturday with one of his sisters. But let him tell you in his own words. Here’s Brian:
First, we spent the day shopping at a local mall (we are both really good shoppers, though I seem to have more restraint, lol), then came home to Cornish Hens with a bread stuffing and roasted root vegetables. I stuffed the hens the night before (smart, eh?), then the next day put them in the oven and set the timer to start the cooking process so that they would be done by the time we got back (love that feature of my oven). I made my own stuffing which was a recipe handed down to me by some Italian friends (who also introduced me to Cornish hens as a replacement for turkey). The stuffing consists of bread cut into tiny pieces (no crusts, thank you), celery, green onions and carrots (all cut into very tiny pieces), before being sautéed in olive oil. You can add shallots and/or garlic, too. Season to taste and then let cool; stuff the hens and bind them tightly so that the stuffing doesn’t escape. Roast at 350F for about 1.5 or 2 hours. The meat literally falls off the bone and the bones fall apart too, lol. For the veggies, I used an assortment of thinly-sliced root ones, roasted in my oven for about 20-30 minutes at 375F.

The main course was followed by a really good store-bought chocolate cake for dessert. How good, you ask? Well, does two pieces give you a good idea? The rest of the weekend was spent with another friend of mine and we got to enjoy the great summer-like weather. Now … back to Helenka!

[I’m back, I’m back. Yay!] First of all, celebrating Thanksgiving Day is something I learned to do when I grew up, as it wasn’t a part of my traditional Polish childhood. I faintly remember … something, but it wasn’t gobbler-related. This year, I waited until the day itself (aka Monday), but just about everything else was as non-traditional as possible. Well, with the exception of including sweet potatoes. And … um … pumpkin pie (store-bought but very light) with whipped cream. But let me tell you about the sweet potatoes. I only stayed up until 4:30 a.m., trying to find just the right recipe. Even though there were some scrumptious-sounding ones that incorporated sliced apples (and often onion chunks) in a bake, I went for simple Baked Sweet Potatoes with Oregano. After first soaking in cold water, then draining, I mixed huge chunks with olive oil, freshly ground salt and pepper and a generous amount of oregano. Then I baked them on a foil-lined pan at 400F for an hour. Yes, they were very crisp on the outside but melt-in-your-mouth tender on the inside (also, the aroma during baking was so tantalizing). The rest of the impromptu meal had Angus beef sliders and German sauerkraut.

But wait. That wasn’t the only non-traditional thing. As the weather was simply amazing (warm and sunny with a lilting wind), we carried the food out to the picnic table overlooking the lake. I even adorned the table with deccies nearly 20 years old. Really, to be able to sit outside the second weekend of October – in Eastern Canada – without having to bundle up is pretty much miraculous. And it gave us an extra reason to be thankful. Well, until Tuesday morning rolled in with its chill and bitter wind (thereby dashing my hopes of having a relaxing walk along my lake). But, hey, mid-October, ya takes what ya gits. And be happy for it, too.

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.

Friends Food Fun

FFF EP – 44: BASIL PESTO PASTA

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httpvhd://www.youtube.com/watch?v=DRSLck7UhcQ

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 my entirely unwanted throat problems were being quite persistent (and embarrassingly noticeable on camera ::sighs::), I believe Brian was doing his utmost best to try to shock them out of my system with as much garlic and other intense flavours as possible. This was another such episode. [Aw, Brian, you were being so helpful. ::pats Brian on the head::]

The recipe was simply smashing and the changes Brian made were very much appreciated. As you know, garlic is our friend and we think it should be yours, too. If the dish weren’t evidence enough, there was also garlic bread to accompany the pasta. Yay, more garlic!

We’ve mentioned more than once before that, when you reduce fat, salt and sugar, you must-must-must replace those appetite-enticers with strong flavours. [Well, you obviously wouldn’t replace the sugar with garlic (though I’m sure someone in Gilroy, Ca., the capital of garlic, has), but that’s why you have cinnamon and nutmeg, as well as extracts, in your spice rack, too. Right?]

I’ve always loved pasta (well, after I grew up, moved from my Polish neighbourhood, and actually discovered and started eating it) and cannot imagine not having it as a part of my personal culinary repertoire. The terrific thing about this dish is that, along with the marvellous merging of garlic, pesto and chili garlic sauces, there were all those primavera style veggies tossed in with abandon. I definitely believe that, if you’re going to try to eat healthier, it’s easier to create a tasty pasta dish that uses a titch of oil (as this one did), rather than trying to reproduce a cream-sauced dish (can anyone say Alfredo nemesis?) using low-fat substitutes. I’m sure it works … on some other planet, but not on Earth (or not without a whole lot of convoluted prep of the low-fat ingredients, thereby defeating the desired goal of simplicity). So I’m a big fan of olive oil or, if you only need a sheen in the skillet, an olive oil spray.

Variations:
If you’re not keen about any of the veggies we used, then come up with your own combination. You could incorporate any number of the following: green beans, sugar snap peas, baby corn, water chestnuts, asparagus, cauliflower, zucchini, a medley of colourful bell peppers, or anything else that grabs your attention while you’re walking through the produce section.

If you want to move beyond using plain olive oil (ooh, adventurous), you could experiment (there’s another of my favourite words) with flavoured oils such as roasted garlic (so NOT a surprise for us to recommend it), hot pepper or basil, etc.

If you think that angelhair pasta is too fussy (and don’t care to do all the twirling, either Roman-style or with a pasta spoon), go for penne or rotini. I could even see this dish being transformed into a vegetarian lasagna, layering the broad noodles with a mixture of sautéed veggies and the pesto/garlic/chili sauces. [Oh, Brian, I just made myself hungry. Could we try making this as a lasagna? Pleeeeeease? ::sighs in defeat:: Brian’s ears are apparently in OFF mode.]

Helenka’s Nostalgic Meanderings:
In the episode, I said that angelhair was my favourite type of pasta. But that wasn’t quite truthful. I happen to enjoy so many different styles of pasta because each has its own unique personality and texture (not to mention shape). After all, if there’s anything I can’t stand, it’s a food that is boring. Blech. ::shudders::

Angelhair is definitely a delicate delight. But, then again, I also remember how often I would make linguine with clams in a white wine and garlic broth that included many veggies. I think that was my signature dish during the 1980s. In the summer of 2010, I got into the habit of cooking up a pot of fusilli, draining and cooling the pasta before I’d toss it with kalamata olives, chopped tomatoes, sliced shallots, a spritz or two of red wine mist vinaigrette, and a finishing sprinkle of grated parmesan cheese. On a hot day, it made for a very refreshing and quick’n’easy dinner. Considering how unbearably hot it was last year, this dish helped to cool me off. Mind you, the glass of white wine was also nice.

And that’s another bonus for cooking with pasta. As long as you avoid any butter or cream sauces, you can usually serve it cold. It’s a versatile dish, a comfortable carbohydrate to which you can add a variety of protein, be it chicken, beef or sensational seafood (crab, lobster or shrimp are all yummy enhancements), making more expensive food purchases go a long way.

Well, that’s a wrap for another fall episode for 2011. As the weather gets colder (except for the lovely though totally anomalous warmth and sunshine we’re enjoying in Toronto this pre-Thanksgiving week), we’re sure this dish will definitely warm you up, inside and out. 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.

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 =;)

Friends Food Fun, Recipes

FFF EP-30 GRILLED STEAK WITH CHIMICHURRI SAUCE AND PINTO BEAN SIDE DISH

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httpvhd://www.youtube.com/watch?v=1-OMki7LLf4

Hey, Food Friends,

This week’s episode is all about Chimichurri! So, hey, just what is Chimichurri? Well, it’s an Argentinian concoction that is poured over meat (their version of ketchup, just not of the tomato variety). In Argentina, it is used as both a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, or even pasta. It’s fun to try new things and this was no exception! I had a bottle of Chimichurri that a friend had given me, but had never opened it. So, when the opportunity presented itself to make our own, I wanted to try it against the exported version from Argentina. Boy, were we surprised at the comparison (teaser – it’s all revealed in this episode).

For more information on this sauce, check out this link

I was researching what kind of side dish would go typically with the steak and Chimichurri sauce and discovered Pinto beans. Well, I didn’t want just plain Pinto beans, so I had to do more hunting and found a delightful recipe that had cumin and tomatoes (recipe and link shared below). Since then, I’ve been searching the shelves for more of the beans (canned or dry) and they seem to be quite elusive (who is eating all these, I ask?). Oh, well, my search continues.

I fully encourage you to try this dish as it’s very fresh-tasting and quite enjoyable. In fact, I’m thinking about some other sources of protein to try this on as we speak! I am sure Helenka will have some fabulous variations for us to try out as well.

So, until next time, have more fun with your food and invite some friends to join in, too!
Enjoy!
B & H =;)

This recipe was adapted from feastonthecheap.net

Recipe: Pinto Beans with Tomatoes and Cumin

Ingredients

  • 1 teaspoon ground cumin 1 teaspoon minced garlic
    1 15-oz cans of Pinto beans, drained
    ½ pint grape tomatoes
    1 tablespoon olive oil
    Salt & pepper to taste

Directions

  1. Add 1 tablespoon oil. Add tomatoes and sauté for 1 to 2 minutes. Stir in the garlic and 1 teaspoon of cumin. Add the drained Pinto beans and stir until heated through, about 3 minutes. If the mixture gets to dry add a couple of teaspoons of water.IMG 0011

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    Please note: We try 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.

    Insight on: Grilled Steak with Chimichurri Sauce

    Notes from the Chef’s Sidekick (Helenka)

     

    Okay, colour me surprised at Brian’s recipe for this episode. First of all, Chim— what? Isn’t that a word in a song from Julie Andrews? In any case, I had fun getting my own horizons expanded. And, no, I don’t know everything about everything; I just act it!

    My culinary experiences have focused on European cooking (primarily French and occasionally Italian). Because of a quirk in my personality (yes, yet another one), I’ve been fascinated by North African food (especially from Tunisia and Morocco) since the mid 1970s. For you kiddies out there, that means I was anxious to go to Tunisia even before the first Star Wars movie (IV) was released (‘cuz Tatooine was Tunisia). Unfortunately, I never got the chance to go there, but at least I can imagine I’m there through dishes indigenous to the region.

    So South America has always been a mystery to me – and I suppose I was too lazy to investigate and learn. My bad. But, now, I’m going to do some sleuthing of my own. Ooh, I love having new goals.

    I still can’t believe the antics we get up to during filming. And you can tell I’m still trying to teach Brian that “organics” isn’t pronounced “orgasmic”! Um … what was that about new goals?

    Even though we joked about the fact that we do have a salt chest (perhaps a slight indicator of an obsession?), we do not go overboard with the use of salt. That’s one of the amazing benefits of cooking with fresh food, that you can use salt as an enhancement because the food hasn’t been inundated with it already during processing. After all, we are always satisfied with a mere sprinkle of the really good stuff! And, speaking of over-processed food, there was absolutely no comparison between the ::coughs delicately:: authentic sauce direct from Argentina and our fresh version. ::hums “We Are The Champions”::

    I do have one warning, though. If you prepare this sauce from scratch, make only as much as you anticipate needing for one meal and use it up immediately. As Brian had sent me home with leftovers (always a bonus, in my eyes), I was shocked to taste how the sauce had intensified overnight, even in the fridge. It could have stripped paint! Thinking back, I believe it was the red pepper flakes that had become super-charged from contact with both the oil and vinegar, even though, at the time of preparation, I had called it “discreet heat”. Well, after a night in the fridge, there was nothing discreet about it! And, just to keep my record on the subject of leftover steak consistent, I ate the meat cold.

     

    Variations

    Even though I’m just using my imagination right now (without knowing more about South American cuisine), I could definitely see this sauce adorning many types of grilled meats (burgers, yum), chicken and fish. I think the intense flavour and vivid colour would work amazingly well with salmon. But I could also see it with a cornucopia of roasted or grilled veggies, such as eggplant, zucchini and potatoes. Also as a part of a brunch omelette with sliced grilled tomatoes. [Oh, dear. I’m making myself hungry. I guess that’s the drawback to writing a food blog!] Just remember, you can’t go wrong here by expanding your own taste horizons. And isn’t that a yummy goal to which we can all aspire!

     

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