Whistler Summer '08

So it's two years until the Winter Olympics are held in Whislter... that doesn't matter, Whistler's still a great place to hang out and have fun with the family. Actually, I think my family was thinking that we'd best head up to Whistler well before the large crowds decide they're going to change the entire "scene" up there.

So, with all things set and ready to go, we piled into the van and were Whistler-bound...

The ride up started out smoothly; that was until we hit the are of HWY1 that was undergoing the "highway improvement program". With the Olympics only a year and a half away, the construction crews are working around the clock to fix up/widen the Sea-to-Sky Highway, but with all that construction going on, we were stuck in traffic for quite some time. Some parts of the Highway required staying to a max speed of 50km/hr... freakishly slow for the highway I tell ya. So, instead of the usual 2.5 hours to get up to Whistler, it took us 3.5 hours!! Oh well, at least we made it there... because just last week, there was a rockslide that completely blocked the Sea-to-Sky (the only route, aside from a 7hr detour, to Whistler).

Driving the Sea-to-Sky Highway

My dad in the back, being his silly ol' self... and my sisters

Beautiful forests and majestic mountains... ah, I love nature

Jacques looks ready to go... he's such a cutie :)

I was very psyched to go on this vacation in particular, because the hotel we were staying at allowed pets to stay as well. We stayed at the Hilton Whislter, and they even provided our puppy with his very own doggy-suitcase filled with treats and toys... how considerate :)

Up in Whistler it was beautiful. The weather was warm and not too dry, the pool-side was relaxing with very few roudy kids, and the hotel room was glam + spacious. I knew I would love it up here! Even if I don't spend all my time in the hotel, it's a nice place to crash :P

Honestly, in when you're in Whistler how can you possibly spend all your time couped up in the hotel room? My dad, who was feeling a little under the weather, decided to remain in the hotel room, watching the dog and the Olympics, while my sisters, my mom and I planned out all the fun activities to do.

One trail leads to another at this beautiful, dog-friendly park. The shuttle from Whistler Village takes you directly to this lake and runs every 15mins.

Most of the activities involved walking around the Whistler Village; this didn't bother me... I love to window shop and pretend I'm a tourist from some far away place... interested in Canadian apparell :P Walking through Whistler Village, it was easy to see that there were just as many restaurants as there were clothing/souvenier/sporting good stores. This made it a tough decision on where we would dine out... for the few nights were up in Whistler, I think we chose two great restaurants (reviews to come).

Jackie's 13th B-day and Ice Cream Cake!

So, my little sis (who's technically not so little anymore) was celebrating her 13th Birthday on July 27th. She was really craving an ice-cream cake, and since we were only going to have a small, family schin-digg I decided that I'd be the one to whip up the frozen confection. In a way I was being lazy, because I didn't want to go out and buy a DQ cake... either that, or I was being cheap :P But let's just say that I was really anxious to try my hand at topping DQ at their own game. This cake may not look spectacular (I know the red smudge looks really random, but that's what you get when you attempt to use Nesquik Syrup + confectioner's sugar to make your own gel-icing), but it tasted amazing!!!

Quick Home-made Ice Cream Cake
Makes 1 cake the size of am 8x3 inch loaf pan

Ingredients:
- 20 Oreo Cookies, crushed into crumbs
- 1/4 cup butter, melted
- 1/3 cup of your favorite chocolate ganache, cold and fudgy (like the one I made for July's DB Challenge)
- 6 cups Vanilla Ice Cream
- 3 chocolate cupcakes, crumbled
- various edible decorations
- 1 aeresol can of whipped cream (you can use freshly whipped cream if you have it)

Method:
1. Line the loaf pan with saran wrap, this makes it easier to remove the cake once it's layered.
2. In a small bowl, mix together the oreo crumbs and the melted butter. Press it into the base of the loaf pan.
3. Spread the oreo layer with the chocolate ganache, creating a nice even layer.
4. Mix together the 6 cups of ice cream with the crumble chocolate cupcakes; continue to combine the ice cream and cupcake until the texture becomes soft/spreadable, but not melty.
5. Spread the ice cream in an even layer ontop of the ganache layer.
6. Freeze for at least 2 hrs, meanwhile create your edible decorations.
7. Once the cake is nicely frozen, remove the cake from the pan and spread all four sides and the top with a 1/4-inch thick layer of whipped cream. Work quickly, because the ice cream may start to melt through the cream layer. Once the whipped cream is slathered on, place the cake back in the freezer for 2 hrs.
8. Remove cake from freezer, decorate and serve.

For the decorations, I used a melon baller to create little chocolate ice-cream balls and then I stuck a semi-circle of chocolate in them. To cover up the "open edges" of the cake, I used a cocoa+coconut+granulated sugar mixture, and simply poured it around the base of the cake. Although my attempt at writing my sister's name in "gel icing" didn't turn out so well, she didn't mind the strawberry flavored smudge with her name under it. The cake was easy enough to slice through, and the pieces came out intact! Jackie really appreciated the effort I had put into the cake, and she even went back for seconds... that's the best feeling in the world. Knowing that the person you made something for genuinely loves what you've done for them.

HAPPY BIRTHDAY JACKIE!

Ninkazu

Rating: *** 1/2 out of *****

After reading the great review about this place in Chowtimes, I was ready to fill my stomach with some much needed AYCE Japanese food. At Ninkazu, one can choose from AYCE Hot-pot or AYCE sushi... since my sisters aren't really Hot-pot people, we went for the sushi. We went for the Late Night AYCE (see hours in the picture below), and with reservations made in the morning we only had to wait 15mins for a table. The host was very pleasant, seating us very promtly at a large table next to the window. I enjoyed the window seat, as it allowed us to watch the hustle and bustle of Richmond's night life.

Of course, we start off with the sushi selection... (clockwise from left) Yam Roll, California Roll and Spicy Ninkazu Roll. All fresh and all delicious!

Masago Sushi (Smelt Roe), Salmon Sushi and Hokkigai Sushi (Surf Clam)... again delicious, fresh and fast.

The good thing about this place is that they include Sashimi in their AYCE! Although each person is limited to 12pcs, that's more than enough for my family (especially since both my sisters don't like Sashimi... so we get their share :P)

Ika Karaage (Fried Squid), and Fried Smelt. I use to hate eating smelt, because of all the little eggs inside, but the way Ninkazu cooks it made me rethink things... soooo tasty
Just like Metrotown's Taisho, Ninkazu is smart and economical, using tin-foil shells versus real oyster shells for their Motoyaki
Sanma Shioyaki (Makerel), Salmon Belly and Salmon Cheek BBQ
My sisters always love fried dough, here are the deep-fried wontons. I thought that they'd be filled with something... sadly, it was simply the wonton skin in a deep-fried form :(

Mmm... I love edamame

Unlike some AYCE Sushi places that give you only yam/sweet potato, when you order "Mixed" tempura, Ninkazu gave us zucchini!! These pieces are a favorite amongst my family... we always fight over them :P

Their Salmon Teriyaki was just so-so

Nothing spectacular about the chicken-wings either, but my sisters gobbled these down very quickly

And of course, we had to try the gyoza. Nothing amazing in my opinion, not bad either... you just can't mess up gyoza :P

Overall, the experience at Ninkazu was wonderful. We really enjoyed the service, and the restaurant was not too crowded. I saw many people enjoying their hot-pot and almost envied them, but the sushi AYCE was worth the $12.95! Maybe next time the family goes to Ninkazu (which I hope is soon) we will try their hot-pot. The selection at this restaurant is great, the establishment is very clean + tidy and the service is friendly and speedy. If you're ever in Richmond, try Ninkazu!

15 Minute Asian Light Meals

There are many blogs that I frequent very often, and by often I mean everyday. After browsing through my long list of blogs that I check daily I happened across a great cooking contest being held by Jaden of steamykitchen.com. The competition is entitled 15 Minute Asian Light Meals and simply asks for you to submit a simple, asian-inspired dish that can be made in 15mins or less. After reading that a simple post of a recipe could get my name entered into a draw for a Flip-Video Ultra, I was scouring my back-logs for the perfect recipe. I created this dish all the way back in March '08, and here it is again ... my Korean Noodle Stirfry. This dish is simply delicious, it's quick and easy (as long as you have all the ingredients on hand) and it is wonderfully aromatic and filling. The sauce consists of Doenjang (Korean Soybean Paste), which is an acquired taste on its own, but when paired with noodles and a little bit of soy sauce... this dish is a killer hit!

It just so happens, I had whipped up this dish just last night for a staff potluck and everyone enjoyed it. Hopefully, this recipe will get my lucky name picked to win that Flip-Video Ultra... my current camera is really messing with me :P

July Daring Baker's Challenge 2008: Pine-nut Gateau with Praline Buttercream

This month's challenge was definitely a challenge. Although my cake turned out perfect, I managed to ruin it by decorating it like an ape :P Yeah, the wilton cake course doesn't teach you how to use ganache most effectively... but oh well, my family still enjoyed the cake. Delicious!

The original recipe is for a Filbert Gateau with Filber/Hazelnut Buttercream; but since my sister is allergic, every time it said to use a certain nut-meat I simply substituted it for the same amount of pine-nuts. That way it kept the same nutty texture and aroma, but would still be edible by my entire family :)

Pine-nut Gateau with Praline Buttercream
Adapted From Great Cakes by Carol Walter

1 Pine-nut Genoise

1 recipe sugar syrup, flavored with dark rum

1 recipe Praline Buttercream

½ cup heavy cream, whipped to soft peaks

1 recipe Fruit Glaze (original recipe calls for apricot, I used mixed berry)

1 recipe Ganache Glaze, prepared just before using

3 tablespoons Pine-nuts, toasted and coarsely chopped

Filbert Genoise

Because of the amount of nuts in the recipe, this preparation is different from a classic genoise

Ingredients:

-1 ½ cups hazelnuts, toasted/skinned

-2/3 cup cake flour, unsifted

-2 Tbsp. cornstarch

-7 large egg yolks

-1 cup sugar, divided (¼ & ¾ cups)

-1 tsp. vanilla extract

-½ tsp. grated lemon rind

-5 lg. egg whites

-¼ cup warm, clarified butter (100 – 110 degrees)

1. Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.
2. Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. The nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.
3. Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. When finished, the mixture should be ribbony.
4. Blend in the vanilla and grated lemon rind. Remove and set aside.
5. Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
6. Add the yolk mixture to the whites and whisk for 1 minute. Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture.
7. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking. Tap pan on counter to remove air bubbles and bake in preheated oven for 30-35 minutes.
8. The cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes.
9. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely. *If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup (makes 1cups)

Ingredients:

- 1 cup water

- ¼ cup sugar
- 2 Tbsp. dark rum or orange flavored liqueur

1. In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur.
2. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream

Ingredients:

- 1 recipe Swiss Buttercream

- 1/3 cup praline paste

- 1 ½ - 2 Tbsp. Jamaican rum (optional)

1. Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine.
2. Blend in rum.

Swiss Buttercream

Ingredients:

- 4 lg. egg whites

- ¾ cup sugar

- 1 ½ cups (3 sticks) unsalted butter, slightly firm

- 1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice

- 1 tsp. vanilla

1. Place the egg whites in a lg bowl of a electric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage).
2. Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time.
3. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
4. Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.
5. Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. (*Do not overbeat or the butter will become toooooo soft.*)
6. On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute.
7. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.
8. Refrigerate 10-15 minutes before using.

Buttercream Trouble-shooting: The Buttercream won’t come together!? Reheat buttercream briefly over simmering water for 5 seconds, stirring with a wooden spoon. DO NOT overbeat, or mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together. The buttercream is too soft?! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed butter to the buttercream, 1 Tbsp. at a time.

9. Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste

Ingredients:

- 1 cup (4 ½ oz.) Pine-nuts, toasted/skinless

- 2/3 cup Sugar

1. Line a jelly roll pan with parchment and lightly butter.

2. Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning.

3. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat.

4. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.**

5. Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder.

6. To make paste, process for several minutes. Store in an airtight container and store in a cool dry place. Do not refrigerate.

Mixed Berry Glaze (for one 10-inch cake)

Ingredients:

- 2/3 cup thick mixed berry preserves

- 1 Tbsp. water

1. In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

2. Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants.

3. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze (yields 1 cup)

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.

Ingredients:

- 6 oz. (good) semisweet or bittersweet chocolate, like Lindt

- 6 oz. (¾ cup heavy cream

- 1 tbsp. light corn syrup

- 1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)

- ¾ tsp. vanilla½ - 1 tsp. hot water, if needed

1. Blend vanilla and liqueur/rum together and set aside. Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

2. Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream.

3. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake. Divide cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup.

Measure out 1 cup of praline buttercream and set aside.Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream. Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake. Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish.

Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

I must say that this cake really took me for a whirl-wind experience. I had never used so many whole eggs before and stared so many egg yolks straight in the "face". The cake was delicious, although I think the presentation left much to be desired. The layers turned out beautifully, but to get to the tasty innards one had to overlook the very shotty job I did on the outer frosting and glaze. My parents didn't mind that the cake's side wasn't perfectly "patched-up" and flawlessly smooth, and neither did my sisters. They simply stared at the chocolate goodness and drooled :P Good things can come in sweet... sweet packages :) I don't know if I'd make the cake again (considering it used 2-3 cups of nut meat, and 7 eggs!!!) but the experience was one I will never forget.

Brownie Batter Yum

Having seen all those commercials advertising DQs Brownie Batter Blizzard, and experiencing the sweltering heat of the summer, I've been longing for one of their chocolate, fudge-y, ice-y treats. But, also being the poor undergrad that I am, I wasn't about to go out and pay a whopping $4.95 for chocolate ice cream and brownie pieces... ridiculous, no matter how you slice it. So, you can probably guess what the baker in me decided to do... whip up my own brownie batter dessert.


Jo's Brownie Batter Dessert

Ingredients:
- 1 recipe chocolate ganache
- 1 recipe of my random brownie (makes 3 "tart-sized" brownie cakes)
- 2 scoops of Breyer's Double Churn Chocolate Ice Cream per blizzard


Simple Chocolate Ganache:
1. Melt 6 ounces of semi-sweet chocolate with 3/4 cup of heavy cream in a small pot. Add in 2 tbsp light corn syrup and 1 tsp vanilla. Set aside to cool, then place in the fridge to become fudgy.

These brownies were seriously random

Jo's Random Brownie:
1. Combine 1/3 cup unsweetened cocoa powder with 1/3 cup sugar; add in 1.5 tbsp oil and 1/4 cup heavy cream.
2. Add in 3/4 cup flour, 1/4 tsp salt and 1/2 tsp baking soda. Mix well, pour into greased pans and bake at 350F for 10mins (or until toothpick inserted in center comes out clean). Cool to room temp and set aside.


Method:
1. Combine 2 scoops of chocolate ice cream with some semi-warm crumbled brownie pieces.
2. Scoop in as much cold ganache as you like.
3. Swirl together, until it reaches a blizzard-like consistency, eat and enjoy.

The brownies in this recipe were seriously a random concoction of the various leftover ingredients I had laying around. I wanted to use us the heavy cream (since they come in 25oml cartons) and so I just added it into the "mock chocolate" I made using unsweetened cocoa powder, sugar and oil. Then I just dumped a bunch of flour into the chocolate mix, added a pinch of baking soda as a leavening agent and voila! Quick and easy brownies... no hassle, and no real recipe!

The "blizzard" was deliciously chocolate-y they had just the right amount of fudginess and the brownie chunks weren't overly sweet. The semi-warm brownie chunks helped melt the ice cream a bit and made it more liquidy and delicious. The fudge kinda stuck to the roof of my mouth, but hey... there's nothing wrong with that. This recipe made enough for 3 "mug-sized" blizzards! Woot! DQ without the hassle of having to pay for it... I'm lovin' it (wrong jingle I know :P)

I've Featured on The Back Burner

I recently posted a very interesting recipe for SHF#44, the Maple Bacon Pound Cake, and it's gotten quite a bit of attention. So much so, that I've had the recipe featured on keyingredient.com! Check out the digitalized version of my recipe here. WooT! That was a short post... I'll be sure to put something up really soon :)

SHF #45: Berries!

Update: check out the round-up HERE

SHF: #45 --> http://foodblogga.blogspot.com/2008/07/announcing-shf-45-berries.html

Thanks Domestic Goddess for creating the awesome event we call Sugar High Fridays!

I simply love berries, and summer-time is perfect berry picking season. Sadly, I haven't had the time to go out and get my fingers dirty doing the berry-picking thing, but luckily we have gardeners/supermarkets to do all that stuff for us :P

When thinking up a good recipe for this SHF, I was juggling a couple different ideas. Hmmm... grilled poundcake with berry preserves and creme fraiche? berry muffins? berry ice cream? berry clafouti? berry pie? nut and berry tart? AAAHHH, the problem here wasn't that I couldn't think up a recipe... it was that I was having too many ideas that it was impossible to choose. Thankfully, I'm a girl of instinct. I simply woke up this morning and decided that I wanted berries for breakfast, without any hassle... and what could be more hassle-free than pancakes!!!

Cornmeal Lemon Pancakes with Strawberry-Raspberry Compote

Serves 2

Pancake Ingredients:

- 1/8 cup cornmeal

- 3/8 cup all purpose flour

- 1/8 cup granulated sugar

- 1/4 tsp salt

- 1/4 tsp baking soda

- 2 tbsp fresh lemon juice

- grated rind of 1/2 a lemon

- 1/4 cup + 1 tbsp milk

- 1 1/2 tbsp butter, melted

- 1 egg white

Method:

1. Sift together all dry ingredients, set aside.

2. Combine lemon juice, lemon rind, milk, butter and egg white.

3. Add wet ingredients to dry, and stir until just combined.

4. Place 2 tbsp batter on a non-stick griddle (I used a silver-dollar pancake griddle) and grill as per a usual pancake.

5. Serve with Berry Compote (recipe follows) and fresh whipped cream.

Strawberry-Raspberry Compote

Ingredients:

- 5 large strawberries, diced

- 1/3 cup fresh or frozen raspberries

- 1/8 cup sugar

- 2 tsp lemon juice

Method:

1. Heat stawberries and raspberries in a saucepan over low-medium heat. Continuing to heat until the juices begin to spill out.

2. Add in the sugar and lemon juice, continuing to heat until sugar dissolves.

3. Remove from heat and serve atop Cornmeal Lemon Pancakes

I really wasn't expecting much out of such a simple recipe. But the tangy lemon flavor, combined with the berries was a surprising treat. I also enjoyed the grittiness of the cornmeal in the pancake (I'm a hush puppy kinda girl fyi) and felt it added that extra variance in texture. The pancakes were nice and fluffy, the berries were not too tart and the whip cream... well, you just can't go wrong with whipped cream!

My Lazy Breakfast

Having worked a 12 hr night shift at the hospital yesterday, I wasn't in the mood for anything fantastical for breakfast. But, I was wanting to eat something hearty, warm, filling and savoury. My cooking instincts got the best of me and I decided to whip up some little breakfast tarts, in my from scratch... no recipe tartelette shells.

I don't really function very well when it's 7am and I have been awake for roughly 22hrs (memo to self: must remember to get some rest for my next night shift), so for my tart pastry I couldn't be bothered with any specific recipe. Actually, I never really use a set recipe for any of my tart shells; I simply go by the look-and-feel of the pastry between my fingers and can tell if the butter-flour-liquid ratio is adequate.

After making the pastry dough, I molded them into my tartelette pans. Then, I pricked the surface with a fork, used my pie-weights and baked them in a 350F oven for 8mins (just until it reaches a nice pale yellow colour. Don't worry if it seems undercooked, it'll finish cooking with the filling later).

For my filling, I used the random ingredients in our fridge. I chopped up some bacon slices, shredded some cheddar cheese, thinly sliced some onions (and prepped it by frying it with a bit of olive oil, rosemary and thyme), and reheated some of those frozen diced hashed browns. I mixed those hodge-podge ingredients together and divided them evenly between the tarts. I then made a mixture of 2 beaten eggs + 1tbsp milk and poured it into the filled tarts, stuck them in the oven and baked them for 12-15mins (or until the egg was set).

It was a fairly simple breakfast; homey, classic and delicious and a perfect dish to sink my teeth into before I settled down for a nice long nap.

Coza!

Rating: ***1/2 out of *****

Yup, it's been a week since I last blogged about anything and I've come back in swinging fashion by deciding to blog about my recent dining experience at the local Tuscan Grill... Coza! This is new local Italian restaurant that is apparently operated by a former manager of the Olive Garden. The food here is a bit more refined than at the OG and a bit more pricey as well. But if you want Tuscan cuisine in a more elegant dining atmosphere, rather than in a family-oriented pasta house, this place is for you! I've seen the construction of this restaurant for months, and once it was up and running I was eager to try it out. I simply love dining out and trying various different types of dishes, just to expand my palate. I often search online to examine the menu prior to going to any restaurant, and this time was not different. It was a bit difficult to search for Coza! online because it's not a franchise (not yet anyways), so there's only the one location. But if you're interested in seeing the menu, check out coza.ca

Our waiter was very kind to inform us that almost every dish was made in house, another difference between Coza! and the Olive Garden. Even their desserts (except for the gelatos) are made in Coza's kitchen... quite impressive. My friends and I decided to take a seat on the patio, as it was a very sunny, but not too humid day and their was a pleasant breeze. Honestly, how can you sit indoors, while you see that beautiful sun shining outside?!

As most Italian restaurants do, Coza! treated us to some free Tuscan bread accompanied by olive oil and balsamic vinegar dip. It was very tasty, and had a hint of spiciness to it.

Caesar Salad $6. The anchovies in the dressing added a very fishy taste to the dish; I've never tasted it so strong before. It was simple and tasty but nothing amazing.

A friend of mine order their Pinot Grigio $8. It was fairly priced, and my friend said that it was very crisp and refreshing.

To accompany the Pinot, my friend ordered the Garlic Scampi, shrimp seared in garlic butter and finished with prosciutto and basil for $11. A bit pricey for my taste, but the smell of the shrimp smelled delicious.

Having never tried antipasto before, I went for Coza's Antipasto Mista for $7. It was basically a platter of various cold appetizers; garlic stuffed olives, roasted red peppers, basil-wrapped goat cheese, prosciutto, marinated asparagus hearts, salami, provolone cheese and a balsamic reduction. I quite enjoyed it, it was tasty and not too filling... perfect for my tiny tummy.

Having been told of Coza's home-made desserts, we were quite eager to order something sweet to end the lovely evening. Their menu has a wide array of sweet treats to choose from, and all of them are quite well priced (around $6-7)! Hmm... what would it be? Their limoncello cheesecake? Tiramisu? Classic gelato? The pear crostata?

It was a tough choice, but two of my friends settled on Coza's Vulcano di Cioccolato $6. A deliciously gooey, molten chocolate, warm-fudge cake topped with vanilla gelato. I sampled a bit, and that small spoonful sent me straight to heaven :P

Onto something cooler, my other friend order the Italian Bellini $6. Lemon and blood-orange sorbetto, with vanilla gelato, peaches and a touch of prosecco. Mmmm... I sample some of this one too, it was wonderfully refreshing and the alcohol did not overpower the dessert at all.

I finished off the evening with a nice warm cup of the Coza! Mochaccino $6. The frothed milk was perfectly done, and was rich, foamy and not too dry... just the way I like it. The fresh whipped cream was good, and the hint of french chocolate was even better.

The atmosphere at Coza! is amazing. If you didn't have to see the traffic buzzing buy the restaurant, when you sit on the patio, you could have imagined yourself to be dining in Tuscany itself. The indoor dining room was also quite elegant, having the feel of a fine-dining and yet rustic Italian café. I commend this restaurant on it's ambiance and the impressive service done by the staff. This restaurant is perfect for a special occassion; but if you planned on getting a lot of food for your dollar, this is not the place for you, as a main course can run you a good $25-30. But the food is well

Overall, the dining experience at Coza! was a pleasant one. I would definitely go again with friends, but it seemed a bit pricey and small-portioned to be expecting my parents to treat the entire family to. Maybe I'll treat the two of them to a romantic evening at Coza for their anniversary (although, I'm not sure the Tuscan feel would be the same in cold and blistery December :P)

I've Been Tagged!

Wow! I've finally been tagged to reveal random randomness about myself ... I was tagged by Michelle from Big Black Dogs. I was quite excited to participate because I've only ever read other people's very interesting blog tags, and have always wanted to be tagged myself.

The rules of this tag are as follows:
- Link to the person who tagged you
- Post the rules on the blog
- Write six random things about yourself
- Tag six people at the end of your post
- Let each person know they have been tagged by leaving a comment on their blog
- Let the tagger know when your entry is up

6 Random Things About Moi...

1. I have an adorable 4 year old bichon-maltese named Jacques.
2. My favorite music is brit rock/pop and that of indie bands out of Europe
3. I've been to Disneyland a total of 7 times... and Disneyworld once.
4. One place I would really love to travel to is New York City (I want to see SNL and The Daily Show!)
5. My eyes are dark brown... almost black, and I wear contacts
6. My favorite fruit is Durian!!!

I have chosen to tag the following bloggers:
Elyn of E's Joie
Vania of Our Family Favorite Recipes
Not Quite Nigella
Sheryl of Crispy Waffle
JenJen of I Love Milk and Cookies

Daring Baker's June Challenge: Danish Braid

This was my second Daring Bakers Challenge and I was really excited to see what this month would have in store. Last month's Opera Cake was a very challenging task, and in comparison this month's task didn't seem too daunting... so I pressed on. In fact, I was so eager to complete this challenge that I started and finished it on the day the challenge was originally posted on the DB forum... this was awesome because it meant I could start the month off on a great note, but also sad because it meant I would have to find other good recipes/things to do with the rest of the month.

Anyways, on with the challenge, I was excited that I would be able to put my newly aquired yeast-baking skills to good use (I use to be hopeless with yeast, but now yeast and I have become very good friends :P). I followed the recipe exactly as posted, but seeing as how the braid dough would make enough for 2 braids and the DB recipe only gave one filling option, I was free to play around a bit with the spare braid. So, one of the pastries was filled with the DB apple filling and my experimental pastry was filled with blueberry preserves and cream cheese. Both of them were equally delicious, and my sister who is in love with blueberries really enjoyed the blueberry cream cheese filling.

The Danish Braid

So, this challenge entails making and working with yeasted laminated dough. The original recipe comes from Sherry Yard's "The Secrets of Baking" and is titled "Danish Braid"

Cool To Know:

• Danish dough is in the family of butter-laminated or layered doughs with puff pastry being the ultimate. Danish dough is sweet and is yeast-leavened, however, where as puff pastry is not.

• The process of making Danish dough is less complex than that of puff pastry, but equally as important to achieve best results, and a great starting place to begin to learn about laminated doughs in general.

• Danish dough is extremely versatile, and once made can be used for a variety of baked goods. The possibilities are endless.

Terminology:

• Laminated dough – is layered dough created by sandwiching butter between layers of dough

• Detrempe – ball of dough

• Beurrage – butter block

• Turn – each “fold & roll” of the dough produces a single turn in a 3-step process where the dough is folded exactly like a business letter in 3 columns. Each single turn creates 3 layers with this method.

Baking Notes:

• Use well-chilled ingredients. This includes flour if your kitchen temperature is above 70 degrees F (~ 21 degrees C).

• It is recommended that long, continuous strokes be used to roll the dough rather than short, jerky strokes to make sure the butter block is evenly distributed.

• The 30-minute rest/cooling period for the dough between turns is crucial to re-chill the butter and allow the gluten in the dough to relax.

• Excess flour accumulated on the surface of the dough after turns should be brushed off as pockets of flour can interfere with the rise.

• Yard calls for a “controlled 90 degree F environment” for proofing the constructed braid. Please refer to this chart to assist you in this stage of the challenge:

• When making cuts in the dough for the braid, make sure they are not too long and provide a solid base for the filling.

Additional Resources:

Flickr.com

http://www.flickr.com/photos/basmatiheather/935273632/

http://www.flickr.com/photos/haniela/2381828293/

http://www.flickr.com/photos/sanverus/2112201250/

http://www.flickr.com/photos/14537151@N06/2141409184/

http://www.flickr.com/photos/64143414@N00/2414102571/

Danish Pastry technique on YouTube: http://www.youtube.com/watch?v=Yg-zXn_YpLI&feature=related

Julia Child: Lessons with Master Chefs http://www.pbs.org/juliachild/meet/ojakangas.html# (Video cut for a Danish Pastry Braid by Beatrice Ojakangas who is the featured baker of the Danish Braid recipe in Baking with Julia by Dorie Greenspan.)

The Recipe

DANISH DOUGH (Makes 2-1/2 pounds dough)

Ingredients For the dough (Detrempe)

- 1 ounce fresh yeast or 1 tablespoon active dry yeast

- 1/2 cup whole milk

- 1/3 cup sugar

- Zest of 1 orange, finely grated

- 3/4 teaspoon ground cardamom

- 1-1/2 teaspoons vanilla extract

- 1/2 vanilla bean, split and scraped

- 2 large eggs, chilled

- 1/4 cup fresh orange juice

- 3-1/4 cups all-purpose flour

- 1 teaspoon salt

For the butter block (Beurrage)
- 1/2 pound (2 sticks) cold unsalted butter
- 1/4 cup all-purpose flour

Dough Directions:

1. With standing mixer: Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.

2. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well.

3. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.

4. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky.

5. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

6. Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.

7. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.

8. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even.

9. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.

10. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

Butter-block Directions:

1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING (Makes enough for two braids)

Ingredients
- 4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
- 1/2 cup sugar
- 1 tsp. ground cinnamon
- 1/2 vanilla bean, split and scraped
- 1/4 cup fresh lemon juice
- 4 tablespoons unsalted butter

Filling Directions:

1. Toss all ingredients except butter in a large bowl.
2. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. (Fuji apples will be caramelized, but still retain their shape!)
3. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They cool faster when spread in a thin layer over the surface of the sheet.
4. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID (Makes enough for 2 large braids)

Ingredients
- 1 recipe Danish Dough (see below)
- 2 cups apple filling, jam, or preserves (see below)
- For the egg wash: 1 large egg, plus 1 large egg yolk

Braid Directions:

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.

2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.

3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

This challenge was really quite fun. It didn't take as long as I had thought it would, and the time spent waiting between turns of the butter-block passed by very quickly. The orange zest and the cardammom in the danish dough added a wonderful aroma to a very rich and flakey pastry. Even if there wasn't any filling, I would be content to eat the dough all by itself.

The additional resources really helped with the assembly of the braid. And after looking through the method, and reading about the steps it took no time at all to put the braid together. The puff pastry was nice and flakey and so very buttery. As for the filling, I think I could have chopped the apples into smaller pieces; it may make it easier to fold the braid without having apple chunks pop out. The blueberry-cream cheese filling was very smooth in texture and allowed for the braid to made quite tight, with no filling leakage.

Overall, this challenge was a success. I will definitely be making this recipe again, but will probably half it because two braids was way to much pastry for my family to consume. Hooray for DBers and congrats to all who completed this month's challenge!

Pesto Pasta

A friend of mine gets a ton of free pasta from his friend, who supplies the big grocers like Superstore, Safeway, Save-on and Olivieri. My family doesn't normally buy the pre-made, filled pastas... we usually just stick to the dehydrated boxed spaghetti, rotini, fuscilli and linguini. So, when my friend told me that he was sick of pasta and offered me an entire box of tortellini I jumped at the offer. For dinner tonight we decided to try these filled pastas, but weren't sure what kind of sauce to pair it up with. My parents decided on a bottled Alfredo sauce, but I wasn't going to let this chance to be creative with pasta get away from me.

I had always wanted to try making my own pesto; and it looking at the ingredients list, it didn't seem too time consuming or too expensive. So I set off to gather all the ingredients necessary.

Pesto Pasta

- 700-750g box of filled tortellini
- 1 recipe of pesto (recipe to follow)
- 1 clove garlic
- 2 tbsp olive oil
- 4 stalks of asparagus, chopped into 2-inch pcs and boiled
- 1 orange pepper, chopped
- 1/2 cup chopped mushrooms
- 1 1/2 tbsp italian seasoning (or Mrs. Dash)
- 1/4 cup pine nuts

Method:
1. Cook pasta according to package directions, removing them from the boiling water about 1 minute before they are completely finished cooking. Drain pasta, set aside.

2. Meanwhile, fry garlic in olive oil and add in the boiled asparagus, orange pepper and mushrooms; fry but don't allow vegetables to become soft. Add italian seasoning to the vegetables continue to fry for 1 minute.

3. In a large skillet, fry the vegetable mixture and the pasta over medium heat; coat the pasta well with the vegetables and oil.

4. Add in pesto gradually, by the tablespoon, and stir to coat the pasta. Continue to add enough pesto to add a fragrant taste to your dish. Once the taste is as you like it, remove pasta from heat, place on serving plates and garnish with pine nuts.

Pesto

- 4 cloves garlic, roughly chopped

- 2 cups basil leaves , roughly chopped

- 1/2 cups parsley, roughly chopped

- 1/3 cup parmesan cheese

- 1/4 cup olive oil

- salt + pepper to taste

Method:

1. Add garlic, basil, parley and oil to a blender/food processor and pulse until it forms a thick paste. Add more oil, or water if necessary to blend the ingredients.

2. Remove the herb paste from the food processor and combine it with the parmesan cheese in a small bowl; add in salt and pepper to taste. Set aside while you cook the pasta and veggies.

My parents were content with their alfredo tortellini, but I quite enjoyed this pesto dish. The pasta was fragrant, but not too strong that it over-powered the taste of the pasta. After eating my pesto pasta, I tried a little bit of the alfredo pasta and found it way too salty. My mom and dad were adventurous enough to sample my dish, but my sisters didn't find the idea of green pasta appetizing... oh, kids... so funny. I had some pesto left over from dinner and decided to save it for later use. I think I'll have some tomorrow, with some french bread or cheese and crackers... wow, so classy :P