Roasted-Vegetable Panzanella!

What a fabulous use for day-old bread. This salad was the perfect solution to all the manna that we produced during our bread-making class. A simple recipe that I would definitely make again!

Beautiful Bread

Yesterday I took a bread-making class at the Cook Shop. We ended the class by taking home some unbaked whole wheat bread dough. And I just baked mine this morning. I'm pretty proud of this petite little loaf. It's so beautiful. And that's really all I have to say about it.

Brunching With Da Ladies

Brunch was revived this morning after its brief hiatus. As usual, this morning's brunch was as much about the comfort we draw from one another's company as it is about the food. Nevertheless, the food always delights and this morning was no exception.

Cappuccinos, fruit juice, Anicka's famous scones, grapefruit, and smoked salmon hash were on the menu this morning, and I'm delighted that Anicka reminded me to copy down the scone recipe for posterity. So without further ado, here it is: the best scone recipe you'll ever taste.

Anicka's Famous Scones

• 1 large egg
• 1/2 c buttermilk
• 1 2/3 c flour
• 1 1/3 c oats
• 1/3 c sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp freshly grated nutmeg
• 1 stick butter + 2 tbsp

Mix the egg and buttermilk first.

Then mix all the dry ingredients. Cut in the butter and mix with your hands until pea sized. Don't overmix, warns Anicka.

Add the egg/buttermilk mixture to the dry stuff and gently knead. Form the dough into a 6" circle and cut into wedges.

Bake for 20-22 minutes at 400 (for us, they were done in 16 minutes so watch them carefully).

Voila!

A Long Overdue Post on Delicious Indian Curry

Okay, here it is. My my all-time favourite curry recipe. Always a crowd pleaser!

(Catherine, do you have any photos of this?)

Whole Potatoes in Spicy Yogurt Gravy

• 12 even-sized small boiling potatoes (2 lbs all together)
• 7 tablespoons Indian vegetable shortening or light vegetable oil (try a bit less)
• 1.5 cups finely chopped onions
• 1 tablespoon finely chopped fresh ginger root
• 2 teaspoons ground cumin
• 4 teaspoons ground coriander
• 1 teaspoon turmeric
• 0.5-1 teaspoon red pepper flakes
• 1 teaspoon Mughal garam masala
• 2 cups chopped or pureed fresh tomatoes (or 1 cup canned tomato sauce)
• 2/3 cup plain yogurt
• 4 teaspoons kosher salt (use 1 teaspoon or less)
• 2/3 cup heavy cream

1. Peel potatoes, and prick them with a thin skewer or knife in 4 or 5 places. Put them in a bowl of cold water until you are ready to cook them.

2. Heat 5 tablespoons of the shortening in a large non-stick pan that can hold all the potatoes in one layer over medium high heat. When the shortening is very hot, drain the potatoes, pat them dry on paper towels, and add. Fry them until acquire several tiny browned spots and a crust (8-10 minutes), turning and tossing them to ensure even browning. (This is an essential step, as the browning prevents the potatoes falling part during prolonged cooking.) With a slotted spoon, transfer them to a bowl.

3. Add the rest of the shortening to the pan along with the onions. Fry until the onions turn caramel brown (about 15 minutes), stirring constantly so they do not burn. Add ginger, and fry for an addition .5 minute. Add cumin, coriander, turmeric red pepper, mughal garam masala all at once, and stir rapidly for 15 seconds. Add tomatoes, yogurt , salt, and the fried potatoes (in one layer), and bring to a boil. Reduce heat and simmer very gently, cover, for 35 minutes or until the potatoes are fully cooked. Check during cooking to make sure the gravy is not sticking and burning. The gravy should be thick enough to coat the potatoes. If it looks thin and runny, increase heat and boil rapidly, uncovered, until reduces to the desired consistency. If, on the other hand, the gravy is too thick, add a few tablespoons of water.

4. Add cream, stir, and simmer until heated through. If you want the dish to taste milder and subtler, stir in a little more shortening. Check for salt and serve.

Indian Inspired Outstandingness

Uploading this picture caused me to drool and swoon all over again. On a recent ski-trip to Mt. Washington, 15 friends decided to divide up the dinner preparations. John, Claire and I schemed an Indian-themed dinner...Claire made something yummy that I don't know the name of at the moment (help, Claire!) involving delicious potatoes and golden onions and tomato and all that good stuff. She also made an OUTSTANDING mint chutney that I hope she will blog about. And let's not forget those Naan crackers:

John made Nepal's national dish, Dhal Bhat, mmmmmmm. I made Green Onion Chick Pea Curry from Vij's new cookbook (below). Very easy and incredibly saliva-worthy. Before I post the recipe, observe John, Claire and I in perfect culinary karma...you can tell, we can hardly tell what's happening we're so blissed-out.
Okay, so here's the recipe:

Green Onion and Coconut Chickpea Curry
1/2 cup canola oil
1Tbsp cumin seeds
1 1/2 cups finely chopped onions (1 large)
12 oz tomatoes, chopped (2 medium)
1 tsp salt
5 Tbsp finely chopped giner
4 Tbsp finely chopped jalapeno peppers
3 cans (15-16 oz each) chickpeas, drained
1 cup coconut milk, stirred
7 oz green onions, green parts only, in 1/4 inch pieces

Heat oil in a medium pot on medium-high heat for 1 minute. Add cumin seeds and allow to sizzle for about 30 seconds. Add onions and sauté 8-10 minutes, or until they are brown. Stir in tomatoes, salt, ginger and jalapeno peppers and stir well. Sauté for about 5-8 minutes, or until oil glistens on tip. Stir in chickpeas and coconut milk. Bring to a boil, reduce the heat to medium-low, cover and simmer for 5 to 8 minutes. Stir chickpeas at least once while they are simmering. Add green onions, stir and simmer chickpeas for just 1 minute more, then turn off the heat.

That's it! Thanks to Ange for giving me the recipe and for the sacrifice it entailed (read: ripped and spilled-on pages)to her copy of Vij's Cookbook.

Behold! Some of our appreciative diners, indulging in a plate of heavenly goodness.
In summary, I'd highly recommend making Indian-inspired food. As if you couldn't have guessed.

Crack Cookies (aka Rochelle's Gingersnaps)

Rochelle's gingersnaps have quite the reputation. After polishing off a batch of these highly addictive little morsels, Alison and Kristing dubbed them "crack cookies." It's a name that's stuck. Now, there's no actual crack in them per se, but Alison and Kristin are pretty convinced that some kind of mind-altering chemical reaction happens when you eat them. Watch out.

Wet stuff

• 3/4 c butter


• 1 c white sugar


• 1 egg


• 1/2 c molasses

Dry stuff

• 2 1/2 c flour


• 2 tsp baking soda


• 2 tsp ground ginger


• 1 tsp ground cinnamon


• 1/2 tsp salt

Mix everything together in the usual cookie way. Then cook 'em: 350 for 9 minutes.

Joy in the Simple Things

I know what you're thinking...I couldn't possibly make delicious home-made bread like this unless I took all day to do it and even then I would be frustrated. But you are wrong. This post contains three recipes that are unbelievably simple, and have been a big hit with guests. The three recipes are:
1. Quick Beer Bread (that's right, beer)
2. Pear Custard Bars
3. Pomegranate-Blueberry-Clubsoda Splash

1. Quick Beer Bread (featured above)

Check it out, this is how easy it is:

One 8 ½ x 4 ½-inch loaf

Preheat the oven to 400°F. Grease an 81/2 x 41/2-inch loaf pan.
Whisk together thoroughly in a large bowl:
1 cup whole wheat flour
1 cup all-purpose flour
½ cup old-fashioned rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Add:
1½ cups light or dark beer (but not stout), cold or at room temperature, but not flat
Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center and all the way to the bottom of the pan comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

For some, myself included, it is somewhat of a sacrifice in the moment to pour beer anywhere except into a glass or my own mouth, but in the end it is worth it.

2. Pear Custard Bars

(from the now-famous "Simply in Season" cookbook)

The crust:

1/3 cup / 75 ml butter (softened)

1/3 cup / 75 ml sugar

Cream together with an electric mixer or vigourously by hand.

3/4 cup/ 175 ml nuts (chopped...I use almonds)

Stir in and press into an 8x8-inch / 2-L baking pan. Bake in preheated oven at 350F / 180C until lighly browned, 20 minutes. Cool in pan on a wire rack.

The custard:

8 ounces / 220 g cream cheese (softened)

1/2 cup / 125 ml sugar (NOTE! I use about half this amount of sugar)

1 egg

1/2 teaspoon vanilla

In a mixing bowl beat cream cheese until smooth. Mix in sugar, egg, and vanilla. Pour over crust.

The pears:

3 cups / 750 ml fresh pears (peeled and sliced)

Arrange over filling.

1/2 teaspoon sugar

1/2 teaspoon ground cinnamon

(I also like to had a tablespoon or two of whiskey or cognac...just to keep with the prudent-use-of-alcohol theme of this blog entry.)

Combine and sprinkle over pears. Bake in preheated oven at 350F / 180C for 25-30 minutes.

Now, to make them into "bars" you are supposed to cool for 45 minutes, then cover and refrigerate at least 45 minutes before cutting. Store in refrigerator.

But I like to serve it hot with ice-cream! (see photo....mmmm....)

3. Pomegranate-Blueberry-Clubsoda Splash


In case you can't figure out this liven-up-any-dinner-party gem yourself, go buy some SoNice pomegranate-blueberry juice, pour a bit in a glass, and top off generously with Club Soda. Oh yes, and the add-your-alcohol-of-choice would be vodka or gin. But honestly, I just lap it up alcohol-less, it's really that yummy.

And finally, here is a photo to prove just how satisfied your post-eating dinner guests can be (and such a good-looking bunch to boot!)