Not even because it’s January, well maybe because it is…
A detox, a cleanse, a rebalancing, what ever you choose to call it, has been in order for some time. Every one could probably use one and it really wasn’t the Holidays that instigated it, it was the lack of them. I’ve been meaning to do an elimination diet to cut out the sugar, dairy and wheat for a while. The fact is that the past year has had, well, spring, new potatoes & farmer’s markets, morning grapefruits, berry season, cobblers and bbq’s. Then came the fall with apples, Halloween candy and a vacation. Cleaning “The House” was just going to be so, inconvenient.

I’ve patterened this detox from the Dr. Joshi diet, which “is designed to alter the pH (acid/ alkaline) balance in our bodies”.
I’m hoping this will rebalance digestion, a consistant fatigue that my three (+) cup of coffee a day rituals couldn’t remedy and make food just taste better - plus making me more creative in the kitchen.

Here’s the low down. The rules are for the next 21 days the following things aren’t allowed:

No Alcohol
No caffiene
No sugar (maple syrup/honey are ok)
No Dairy (yogurt seems to be exempt)
No red meat
No Wheat or Yeast (hard, so hard for me…)
Nothing from the Nightshade Vegetables (no potatoes, eggplants, tomatoes, peppers etc)
No Fruit (very hard…. last time I wanted a grape more than coffee)

Honestly, this is more difficult than when the Vegan’s visit to figure out what to eat. It’s unbelievable how much I depend on so many of these items. Now that I’ve written it all down I think I might be crazy. But it’s for the best, plus it’s only three weeks.

How hard could it be?

Tags: alkaline, clean, cleanse, detox, diet, food, green, Joshi

This month’s challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand.
Now I love a good challenge, that’s why I joined the Daring Bakers. Of course while it being the most wonderful and most hectic time of the year, I had to let out a good chuckle when one of the first things I read while glancing over the recipe was: “#1: Do not panic.”

Of course, what would any level headed Daring Baker do? I panicked.
Really, this was the first challenge I had considered bowing out of. I didn’t think I’d have the recommended two days kicking around to create it or the hollow leg to put all of that chocolate.

I’ve never been one to pass on a challenge, even if it is while making angel costumes and potluck lunches. Two a.m. always comes too soon, but a challenge is a challenge. As they all are, this one was well written and documented. Step by step I baked and blended. I’d decided early on that the only twist from the first options listed would be with a hint of orange. So for the dacquoise and the crème brûlée elements the zest of an orange was added for each while the brûlée also got a shot of brandy. It’s Christmas, how could it not?

And thankfully it was Christmas. It being baking season, I’d thought I would have had enough of everything but not only did I at one point run out of sugar, I ran out of chocolate as well! Scrambling through the bags of “Santa’s” stocking treasures, I knew that there would be one suitable treat or another. The Toblerone bar I settled on, ended up being just the perfect edition for the feuillete insert.

Truly a Christmas miracle. That and having one’s entire extended family to share it with, of course.

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Perhaps you have not read the archives, or my other blog.

Well, ever since first noticing it, I’ve been obsessed (to say it lightly) with the event that takes place amongst some bloggers. Put together by Stephanie at Dispensing Happiness. “Blogging By Mail” matches bloggers from around the globe to send a little something, in this case our most favourite things.

Away on vacation, I couldn’t help but badger our house sitter with my postal inquiries. When suddenly, it was announced. A box from… Wisconsin! I wasn’t sure if it would be it, but I was told it was a brown paper package and we all know what those contain…

Favourite things!!!

Inside there was amazing, gingered dark chocolate, genmai-cha tea, (YUM & gone), spiced cider, gummy bears, beautiful glass coasters, mini-sock monkeys, googly eyes, for all purpose use, a groovy pen and the coolest/weirdest Asian candies that made me very popular!

As I drank my most amazing, favourite tea and savoured my chocolate, I found the little note, so nicely written by Laima on fantasticly, fushia, Nepali rice paper. Using my *new* silver pen, she wrote out, all of her favourites and how they found themselves into the thoughtful box which was found on my doorstep and so carefully placed to wait for my return on my kitchen counter.

I realized then, one of my own favourite things and it’s getting packages in the mail. These packages. Knowing that they were so thoughtfully put together just for me. That a complete stranger shared with me the intimacies of their favourite things and that someone took the effort and had the patients to make it happen. Wow.

Tags: blogging by mail, chocolate, favorite things, gifts, tea

Have you not yet heard of Shuna Fish Lydon??? Not only am I a great fan of her blog, Eggbeater, her writing, her teaching and her experience, I’m also now a fan of her signature caramel cake. Currently off in London, us, um, thousand or so Daring Bakers, were able to still enjoy and learn from her. With the help and introduction from our hosts this month; Alex, Jenny of Jenny and Dolores of Dolores, the caramel cake was a great success.

Somehow, I seem to luck out during these Daring Baker cake months. They thankfully co-ordinate with a birthday that I can share. The only glitch this month was a bit in the planning. I usually set aside a day to do my baking, but in this case, I made everything, the cake the icing and the caramels but I probably needed an extra day.
By the time we were out the door, I had only a few shots of the whole cake. The poor thing was so outrageously delicious I was lucky to get back home with my empty plate.

I almost found it surprising. As much as I liked this cake, as much as it made my house smell like a sugared carnival heaven, my caramels ended up as toffee, and the cake dense. Thankfully I’d followed the advice of other Daring Bakers and upped the salt while lessening the sugar in the icing, because it did make it perfect.
However, as they say you are your own worst critic and I don’t think anyone seemed to mind.

Still wanting that inside photo and another shot at getting the cake *right*, I went for half and made a miniature cake. Still, delicious but dense, the cake was once again a hit with it’s old fashioned perfection, balanced with it’s modern salty balance.

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Tags: brown butter, cake, caramel, Daring Bakers, dessert, salt, Sweet

Really? This was the question posted after I ordered them in a restaurant a scant while back.
Although it made me think back. I was assured by my memory that brussels sprouts were indeed the only vegetable that left me sitting at a darkened dinner table at the age of about 7ish, to contemplate reviving the circulation in my lower extremities. It was the brussels sprout that sat cold as I outwitted and outlasted my father’s patients. It was an entire stalk of brussels sprouts that I, later that year in my third grade class, brought in as a mystery object to stump my fellow peanut gallery during a presentation.

Why would I order them then? On my birthday no less?
Mostly because they were actually on the menu. I mean, who the hell would put one of the most despised, spherical vegetables on the planet onto their dinner menu?

What can I say? I’m a daredevil. That and they had bacon in them, so they had to be good, right?

Finely shredded, bacon-y delicious with a sprinkle of crushed, red chilies and lemon zest. They really were good. I ate them all, I wanted more, in fact, they were about the best part of my meal! Needless to say I’ve made them again, of course, not being a big bacon eater going to the butcher to grab three slices of bacon raised a little eyebrow, but that why we shop at the butcher, so you can get exactly what you want - and get it organic…

BRUSSELS SPROUTS WITH BACON

1 pound Brussels sprouts, trimmed and shredded
3 Slices Bacon, please, please make it organic
Pinch of chili flakes
Zest of half a lemon
salt and freshly ground pepper to taste

In a large sauté pan, cook bacon over medium-high heat until crisp.
Remove and rest on a paper, reserving 2 tablespoons of the bacon grease in the pan.
To the pan, add the shredded brussels sprouts and cook over medium heat until softened and steaming.
Meanwhile, roughly chop the bacon into small pieces.
Remove the brussels sprouts from the heat and stir in chili flakes and zest then season with salt and pepper to taste.
Serve hot.

Tags: autumn, bacon, brussels sprouts, fall, side, thanksgiving, vegetable, winter

One can never tire of pizza.

As weekly addicts, Thursday is our pizza night. For at least the past few years we have yet to miss a day.
We’ve ordered in and done the store bought frozen but we’ve always ended up returning to my own dough.

Not only is making your own just better, it’s fun. Lay out the ingredients and it makes for a party and, in this case it was a fabulous way to use up some Thanksgiving leftovers.

I’ve heard of about a million things that people have put on pizzas from Cheetos to dessert, but this, I have not, nor tried.

Canadian Thanksgiving is the second Monday in October leaving my third day of leftovers perfect for pizza.

Besides the fact that this dough is an overnight affair, it’s well worth the wait time. The dough is crispy with the perfect amount of yeastiness and is oh so forgiving when a uncommitted tosser like me, throws it up in the air.

A nice change from the hot sandwiches and pot pies we could have just had in our future, I topped our weekly za with the four local cheddar smatterings of our cheese platter, butternut squash, spinach and of course, turkey. (Just to complete, I dotted cranberry sauce for serving.)
I must say, this was one of the tastiest leftover dinners we’ve endured.

Hosted by Rosa, she dedicated this month’s challenge to Sher, of What Did You Eat?, a blogger and fellow Daring Baker, who passed away last July.
As I celebrated this tradition with my family, be certain, I had plenty to be thankful for.

Recipe:

Continue Reading »

Tags: autumn, baked, crust, Daring Bakers, fall, pizza, thanksgiving, turkey

You think I’m kidding? Too far fetched?
I’m not, it isn’t and it’s not all that new either.

The first time we spied Buddah Dog a bit back, in the little town of Picton, On. Although Picton is small, it’s up and coming with well classed wineries, inns fabulous farms and food.
Of course Buddhists are vegetarian, but we’re guessing the name comes from being as close to zen as a hot dog can get - and I suppose, for some, it was about time hot dogs made their journey.

All of the food is locally grown and produced by local artisans and organic as possible. Resisting the temptation to go on and on, sounding like an ad but the secret is in the sauce.

All the good stuff certainly starts it, but it’s the seasonal flavourings that make it. Sure they have ketchup, but they make it and about 3 varieties on any given day. (Our day? Tomato Basil Balsamic, Smokey and Cherry Ketchup.)

Very nice, seeing I’d ventured over to their Toronto location, kids in tote for a “real” hot dog day.
My last dog? A creamy artisan maple chevre with a balsamic peach reduction. $2.

Tags: farmers, hot dogs, local, restaurants, sustainable

So, here we are already in (the end of) September! After baking our hearts (and butts out of our bathing suits), the Daring Baker cake reign has ended with something not only vegan, gluten-free but super low fat as well!!
Perfect, because I can let you know what else I’ve been making - preserves and lots of them. Hardly a fresh thing can come into my kitchen with out leaving in a jar.

Being September, my latest finds at the market were glorious figs and purple peppers. The figs were met with lavender sugar and some caramelized sweet onion with rosemary and the peppers became the classic sweet - spicy jelly, only of a more spectacular hue.

This month’s challenge was chosen by Natalie and Shellyfish. The lavash crackers were quick fun and versatile; cut them into strips or break off pieces as you go. We were given suggestions for great flavor toppings of various spices or seeds which I thought was a great option for one of my halves of dough. Rosemary + Sea Salt and crushed pumpkin seeds down the middle - see versatile.
Just look at some of the other Daring Bakers dips and toppings.

This will definately on my “will bake again” list.

LAVASH CRACKERS
The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread
Peter Reinhart.

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1.  In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2.  For Non Gluten Free Cracker Dough:  Sprinkle some flour on the counter and transfer the dough to the counter.  Knead for about 10 minutes, or until the ingredients are evenly distributed.  The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.  Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

or

2.  For Gluten Free Cracker Dough:  The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4.  For Non Gluten Free Cracker Dough:  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.

or

4.  For Gluten Free Cracker Dough: Lay out two sheets of parchment paper.  Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment.  Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches.  Slowly peel away the top layer of parchment paper.  Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  You do not need to separate the pieces, as they will snap apart after baking.  If you want to make shards, bake the sheet of dough without cutting it first.

5.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.

Shopping locally, I was sheepish to display my wares from my recent Asian market excursion.
As excited as I get about a home bound autumn harvest there was an equally impressive display of sugar apples, lychees, rambutans and of course these mangosteens.

I was going to make something with these. Really, I was.
Jelly or a sorbet. But I ate them. All of them.
They were fabulously tarty sweet and perfect.

Tags: asian, fall, fruit, mangosteens, Photography, purple, still life

Oh why must I always leave everything to the very last minute?

Maybe because I do, really do love éclairs and wanted to be able to eat (and share, yes that too) them while they were still delicious, crisp and light as air?

Of course on the eve of the big post, I found myself laid up in a hospital emergency room with a back so surprisingly and unexpectedly painful that I could neither walk nor stand over a warm stove, glazing these delightful puffed fancies.

Now awoken from my Percocete high, I’ve shuffled back to my favourite spot and begun to bake and write again.

Having tried to learn from my past tight deliveries, I had made the Pâte à Choux, piped, frozen and waiting. I’d even made the pastry cream, really. All that was left was the assembly….

Head down in anguish, I thought about baking the pastry and how I would lend my creative flair. And no, I had not yet been medicated to cause this craziness. I just sat and begged for a shot of demerol to go along with a walker as I day dreamed about Pierre Hermé.

Needless to say, it’s better late than never. And I am feeling better.
Much, much better.
Thanks to Meeta and Tony for choosing such a delicious and make ahead challenge!
Don’t forget to check out all of the other (punctual) Daring Baker’s some just look divine!

Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
time should be approximately 20 minutes.

Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.

Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
bubbles.

2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream
Recipe from Chocolate Desserts by PierreHermé

• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil.  In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled.  Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it  remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

[bNotes:[/b]
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104  F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly.  Then reduce the heat  to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or  a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

Caramel Glaze

1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream
Fleur de Sel for Sprinkling
Prepare your mise en place. Premeasure and have everything ready to go.
Melt the sugar in a large sauce pan. Once it begins to melt, shake the pan or stir with a whisk.
Once it is all melted it will have begun to turn an amber colour, add the butter and whisk until it’s fully incorporated.
Remove from the heat and add the cream, it will bubble, but your large saucepan should hold. Don’t be frightened. Keep whisking it will go down.
Once it has cooled slightly, brush or spoon over the top éclair halves.
Sprinkle with fleur de sel.

Tags: caramel, chocolate, cream puffs, Daring Bakers, eclairs, fleur de sel, pierre hermé