Tag Archives: Roasted Garlic

ODF – EP 4 GRILLED SHRIMP AND VEGGIES

(SHOT ON LOCATION, BRIAN’S BALCONY, OVERLOOKING LAKE ONTARIO)

httpvh://www.youtube.com/watch?v=M0hB9jJxlT4

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). Though, to be perfectly honest, the only weird thing about today’s special outdoor episode is that we were using my INDOOR electric grill OUTDOORS (or semi-outdoors, as was the case on Brian’s balcony overlooking Lake Ontario). Otherwise, the food was a mix of vibrant fresh veggies, yummy shrimp, some non-traditional spices and glazes. And us as the ever-eager samplers.

I know I could talk (or, more likely, moan) about how scrumptious the food tasted, because it did. It really did. But that would be nothing new where Brian and I are concerned. So, instead, I want to introduce you to the concept of Embracing The Fake.

What do I mean? Are Brian and I not all about REAL food, GENUINE friends and OODLES of fun? Well, as you could really tell from the background (and ::growls in irritation:: foreground) sounds of traffic, we were outdoors all right. Or … somewhat outdoors, since we were on Brian’s covered but otherwise open to the elements balcony. Also, even if you can’t tell because of the glare behind us, there IS a lake there.

Though we were technically outdoors, we were able to access and use the amenities available to us, such as electricity to power the indoor grill! Yay! As much as I love various outdoor locations for barbecues and picnics (and have been known to cajole people to stick a metal rack in their trunks so that we could use a firepit as a handy instant bbq grill), indoors is mighty convenient when you don’t feel like packing all that STUFF and lugging it from home to what feels like the ends of the earth.

In previous years, Brian and I have had barbecues at my place and, even if we only had to carry stuff a short distance, it took several trips from his car and my kitchen. So I was relieved that we didn’t have to do any of that arduous lugging this time. Mind you, Brian’s lucky that he has a balcony. So many condos have been built without any outside access, because developers think that a sun-killed (oops, I meant sun-filled … /sarcasm) solarium will suffice, even one without windows that open. ::sighs:: What a way to keep people from actually enjoying the outdoors (whether it’s sunny or raining or foggy, but at least you can feel it).

Therefore, the trick is to try to recreate the essence of outdoors while inside. And that’s where Embracing The Fake comes into play. Let’s pretend that you do have a large solarium or just a very bright set of windows in your living room. You can turn that into a pretend patio very easily. How? Well, the first thing is to estimate how much space you can devote to your patio. When you’ve done that, you divide the “patio” from the living room with a row of several ficus trees or pruned standards in pots. Then you can accentuate the boundary by hanging those shortish Japanese cloth doorway panels from the ceiling. To allow light to pass during the day, you can use clips to pin the inner corners to the outer.

The easiest (and most convertible) way to define the walls of the patio is to staple bamboo mats to the two walls facing each other. If you’re feeling especially ambitious, you can also do this on the ceiling and have bamboo poles holding up the ceiling. [BTW, this is not my original idea. I had a lovely friend in my life who did this in his first condo many decades ago.] Lay down sisal mats on the floor. Then add plants (both flowering and bushy that you can replace as often as needed) in uniform pots throughout the space as well as a garden table and chairs, perhaps even a loveseat or park bench. Add some hanging plants from the ceiling. If your ceilings are especially high, then you may want to use artificial plants so that you won’t have to worry about watering or drowning them. Line the window area with a row of trays holding various herbs. Just imagine how exquisite the scent will be. [I’m partial to rosemary and basil, myself.]

But wait. I’m not finished yet. Whether you’re living right next to a lake or are miles away, you can recreate that soothing water feature with a fountain. You can get carried away with a large one (really affordable if you build your own pond using a special liner, surrounded by plants) or the smaller portable ones you can find in specialty, hardware and even supermarket chains. Some even have lights. I’ve had my share of many fountains. Right now, I only have two sound machines (and, of course, my fave sound is that of a running stream which lulls me to sleep every night). Brian’s partial to water sounds, too, and occasionally has hooked up his sound machine to portable speakers so we can sit out on his balcony with the amplified waves lapping at the shore as we gaze at the lake. It’s incredibly soothing and reminds us of places we’ve been.

Finally, add some summer type lanterns, including the ones on a cord that are supposed to be suspended. Put some small floodlights at the base of the row of shrubs. You can also get the latest solar-powered lights (intersperse their stakes amid the herbs by the windows) that will come on at dusk, allowing you to enjoy your evenings in a lush but insect-free atmosphere.

I remember going way overboard (if you haven’t figured it out yet, that’s my default setting) in December of 1996. I wanted to impress someone from my past, so bought three white 4×8-foot lattice panels. I suspended two on either side of my 20-foot long windows, while the third went across my TV nook. Then I strung up clear mini tree lights before adding tons of artificial vines and leaves. It felt especially magical at night. With the addition of several fountains, I could forget that it was winter outside. Once again, this was not an original idea of mine, but one I copied from a fancy reception I’d attended, where each table had a rectangular latticed column covered with leaves and twinkling lights. You know, it never hurts to be aware and to remember what others have done that you can try to recreate in whole or in part.

I hope the message you take away from this episode is that, even though it’s marvellous to be outdoors (and authentic), it’s also fun and practical to bring the outdoors inside. Why don’t you take a look around to see if you can transform some of your space to maintain the illusion of terrific weather and liven up your mood.

Surprisingly, Brian and I didn’t need to maintain any illusions this week. It’s continued to be unseasonably warm (late spring-like weather, though a friend in South-West Ontario mentioned it had been incredibly summer-hot; but, then again, she doesn’t live on the shore of a lake). We hope you’ve enjoyed watching us as we played with our shrimp and veggies and know that it’s an easy meal to prepare. Until next time, have yourselves a great week and think about what kinds of outrageously imaginative ideas you can come up with to create your own indoor garden haven. If necessary, you may blame the blonde!

Enjoy!

B&H =:)

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

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.

Ep – 23 Helenka Celebrates a Birthday (with steak)!

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

Hey Everyone ,
We’re back in full swing with another food adventure from Helenka and me. Unfortunately, last week, I was not able to post from my vacation location. It was quite nice actually not having the usual electronic distractions (phones, internet, television, etc.). I also had a chance to pretend that the world did not exist outside of the area – which in and of itself is a great thing to feel from time to time. Of course, reality set in once the week was over and it was back to the city with me!

This week, we’re presenting a recreation of Helenka’s Birthday Dinner” which was originally held at Ruth’s Chris, a famous steakhouse chain, at their Mississauga location (http://ruthschris.ca or http://ruthschris.com for our US friends).

The venue was supposed to be a secret surprise for Helenka as she was celebrating a major milestone birthday. She did eventually figure it out once the date came closer; perhaps it was the clues I gave her [Helenka adds, like the whole menu!]. Now, seeing as one should never ask a lady to divulge her true age, all I will say is that she’s in the millions of years (so I am told and that’s what I said on camera too – I no fool).

One of the features I liked about this restaurant was that they have a prix fixe (fixed price) menu where one can choose from two different price points (at the time there were two, though it seems there is only one choice now for the prix fixe when I recently looked again [Helenka says it was a Spring Special on the website when Brian treated me]). We chose an appetizer, main course, side dish and finally dessert.

For starters, I had the Harvest Salad and she the Lobster Bisque, though we both chose the Filet Mignon for our mains. My side was green beans and Helenka’s was mushrooms. We both loved our sides and even shared them too! Dessert was tartufo as well as the special birthday cake presented to Helenka. Then there were the fabulous martinis, cherry chocolate and I believe espresso. Let’s just say it was a fine evening!

As we wanted to share our fabulous meal with our audience, I thought why not recreate it as close as we can in my own kitchen. I found a steak recipe in the “Cook This Not That Book” along with a compound butter combination that sounded divine. I also went shopping for brown mushrooms and green beans just to give that authentic finishing touch.

I don’t have a barbecue so I use my oven broiler to grill steaks. Typically, I like T-bone (though, for this episode, we used top sirloin marinated in red wine vinegar – yum) and put it under the broiler for about 7 minutes each side depending on the thickness. Helenka discovered this guide which we found useful for the top sirloins .

Here are some pics that we took from the episode and comparison.

Top Sirloin Steak

Sauteed Brown Mushrooms

Steamed Green Beans with Roasted Garlic

Compound Butter

To make this blog entry even more special, I thought I would show you the pics that I posted on twitpic as the event took place. Okay, so some of these pics will not be flattering to either of us as I was using my cellphone to post them; Helenka has not seen them so I am sure there will be shrieks heading my way … any time soon … wait for it … [Helenka rings Brian and says but doesn’t yell “Shriek”, wishing to edit out some of the pics].

You can click on a pic to see a full size version (opens in another window).

Follow me on Twitter! @TheRealBrianU

Harvest SaladHelenkaChocolate Martini

Table DecoratedMe and HerThe Steak

My SteakOhh Cherry!Birthday Cake

Helenka Blowing CandleMy Raspberry TartufoEspresso Martini

As a sign off for this week, I would like to wish my dear friend and partner in crime er cooking, Helenka, a very “Happy Birthday” and here’s to many more adventures!

Have yourselves a GREAT week and we shall see you real soon. Thanks for watching
Enjoy!
B&H =:)

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!

Review: BROILED STEAK, SAUTEED MUSHROOMS AND GARLIC GREEN BEANS

Notes from the Chef’s Sidekick (Helenka)

Brian treated me to a sparkling celebration of a milestone birthday (and, no, I won’t say which one … though he’s already revealed that there are a LOT of zeros in the number) the first Saturday in June by taking me to Ruth’s Chris Steak House in Mississauga. Originally, he tried to keep me both fascinated and frustrated by sending me the menu without disclosing the name of the establishment. Moi, being a semi-efficient web sleuth, managed to find the matching restaurant to the menu on my first click. I was quite excited as I’d never been to either location (the other one is in downtown TO).

Being treated royally (by Brian and the staff) was wonderful (especially after I’d … er … nagged him about my throne requirements). The booth was very comfortable. The sparkly confetti were … extra shiny. But the best part was that Brian had chosen a place he thought I would enjoy. And I did. I really, really did!

I don’t think I have enough superlatives for describing the quality of the steaks we had. I told the manager that this was the best steak I’d ever had in my life … and that was nothing but the truth. I’ve eaten at Morton’s (a memorable celebration of the fake millennium, aka one year earlier than the real one – for those of us who are purists). I’ve also had many exceptional, often romantic, dinners at Le Trou Normand probably, if I recall correctly, since its opening in 1973. Their filet mignon was wonderful and reasonably priced (which is always a good thing when you want to go out a lot).

But my steak (done rare) from Ruth’s Chris topped them all. It was so tender, I almost didn’t need to use a knife and the meat seemed to separate in my mouth. When I complimented the manager and described the experience, he said it was a feature the chain prided itself on – the suppleness of the beef. And that is the perfect word to describe our steaks.

So Brian had big shoes to fill in trying to recreate my birthday. Who was I to complain, getting two birthdays-in-one?

I thought his plan to marinate the meat in red wine vinegar was brilliant. He wasn’t merely using one acid … but two. I mentioned the fact that the taste, without the mellowing influence of the special butter, reminded me of German cooking. I was thinking specifically about Sauerbraten , a dish that is traditionally made using more economical cuts of meat which do need tenderizing. As Brian’s steaks were of a very good quality, they just needed that little extra touch to enhance their tenderness and flavour.

One of my idiosyncrasies (I’ll preempt Brian, as I’m sure he’ll pipe in with “One of so, so, so many” – Note from Brian “I second that comment ;)”) is that I never finish a steak in a restaurant. It’s not that I don’t want to, especially when the steak is exceptional, but the fact is that even a small filet can be a Lot. Of. Meat. So I usually end up taking at least half of it home to consume cold the next day for breakfast. Remember, my idiosyncrasy . But I also don’t want to disturb meat (through reheating) that was already cooked perfectly to my specifications. So, as I gleefully chomped on cold leftover steak, I just wished I could have had some more of that compound butter. I think I would have heated the butter and then poured it over the cold steak for yet another interesting taste experience. Hmmm. Maybe Brian will make it again, just so I can have leftovers for experimentation, lol! Can you imagine me whining, “But, Brian, it’s for scientific research!” – Note from Brian “Epicurean research is more like it!”

Anyway, both my Birthday and Epilogue (er … Sequel … Part Deux) were marvellous, thanks to my bestest friend in the universe. Brian, I can’t believe we’ve been having adventures (some goofy but none forgettable) for nearly two decades. I still can’t quite grasp that we’re doing this amazing project together which is not only entertaining and informative but also so much fun. Cheers to our third decade together!!! Note from Brian – “I’ll drink to that!”.

Cooking time (duration): 60

Diet (other): High protein

Number of servings (yield): 2

Culinary tradition: USA (General)

My rating: 5 stars: ????? 1 review(s)

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