Wednesday, July 21, 2010
Sunday, May 23, 2010
Sunday, April 18, 2010
Where I am from originally the climate is too cold to have street meat. I mean sure in the middle of July there is a hot dog stand in from of Mountain Equipment Co-Op but other than that the real street meat venders of shawarmas,hot dogs and chineses trucks are mystical and usually only in far away lands. While in Europe I would often get a street dog or a shawarma from a sketchy,yet somewhat sanitary looking, stand. Let’s just say I like living on the edge. The only time I got deathly ill( I mean I almost died) was in Thailand when I decided to have giant prawns from a beach hut. You would think the prawns would have been fresh-they didn’t have to travel far. I got what I deserved I got too comfortable traveling and tried to eat like a local without the knowledge of a local. Rookie mistake.
Street- University & College
Cusine- Middle Eastern
After a long morning of planning for another big event at the University I decided to grab a quick lunch. Street vendors are one of my favorite quick lunch. Tasty, fast, and usually cheap.
I decided to go for the chicken shawarma. I highly recommend this! It is delicious and filled with a marinated chicken, lettuce, tomato, onion, hummus and a little bit of hot sauce. The pita is grillled so when you get the wrap in your hands it is warm and ready to eat.
Try it! Do it! 5...4...3...2... Do it!
For 5 dollars you get a delicious lunch and a beverage!!
Monday, April 12, 2010
3 cups milk
1 package saffron (3/4 to 1 ounce)
¼ cup boiling water
2 pachages of dry yeast
3 tblsp. Sugar
1 ½ cups lukewarm water
1 cup butter
2/3 cup sugar
6 eggs, separated
1 ½ teaspoon salt
10 cups sifted flour
Juice and grated rind of 1 lemon
1 tsp. vanilla
Scald the mil and let cool to lukewarm. Pour ¼ cup boiling water over saffron; let steep till cool, then strain.
Dissolve dry yeast and sugar in lukewarm water; cover and place in a warm place for 10 minutes
Cream butter with remaining sugar; add 6 egg yolks, one at a time, blending each in until thoroughly mixed. Add salt, lemon juice and grated rind, and cooled saffron water to creamed mixture.
Add yeast mixture and lukewarm milk to creamed mixture, mixing well. Add 5 cups sifted flour to liquid mixture, mixing well.
Beat the 6 egg whites until they stand in stiff peaks; fold into the dough mixture. Cover bowl and let dough rise in warm place until doubled in bulk.
Add remaining sifted flour to make a soft dough that can be kneaded. Knead until smooth and elastic on a floured board. Place dough in a greased bowl, cover with a clean dishtowel and a bath towel, and set in a warm place to rise until doubled in bulk.
Punch down the dough to release the air. Reserve 1/8 to ¼ of dough for decorating, and shape remaining dough into 2 or 3 loaves. Place in well greased round bread pans. Cover and let rise until doubled in bulk.
Decorate as desired with reserved dough before baking. Bake in a preheated 325Foven for 30 minutes, then reduce oven heat to 275F and bake an additional 35 minutes longer. Brush tops with egg beaten with a little milk and return to oven to bake 5 more minutes or until golden and shiny.
MAMA’S NOTE: I do the egg wash BEFORE baking, and also find that the paska bakes in total 40-45min.
Sunday, April 11, 2010
Monday, March 15, 2010
I am having a little bit of cabin fever and can not believe I am stuck in Toronto of all places. Oy, the things you will do for love.
So to make myself feel better- I drink… not alone. If no one is in the room it might be considered alone... but someone is defiantly in the room, or in the next room, but still in the house. I really hope that counts.
To cope with living in a new place with few friends and the rainy weather, I made myself a demi-peche. I believe that is what it is called.
Once upon a time I lived in France and was introduced to many great new things like smoking and pretending to be philosophical. While I smoked, and sketched in my journal, I was served a cold delicious demi-peche. I would have had coffee but I like to change it up.
Ingrédients pour 1 personne
2 cl de sirop de pêche
25 cl de bière
Réalisez la recette "Demi-peche" directement dans le verr.Verser d'abord :
-environ 2cl de sirop de pêche dans votre chope .
-Remplissez ensuite de 25 cl de biere.
C'est a vous de doser la quantité de sirop comme dans un diabolo pour que ca ne soit pas trop sucré, mais que le goût soit présent.
Vous pouvez mélanger doucement avec une cuillere pour bien mélanger les deux éléments.
Should I leave it in French…yes! Bisous!!
Sunday, March 14, 2010
(makes one 13×9x2″ baking pan)
1 1/2 cup Dr. Pepper soda
1/2 cup vegetable or canola oil
1 stick melted butter (8 tablespoons)
4 tablespoons cocoa powder
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 cup milk
- Preheat oven to 350° F and grease or spray with cooking spray a 13×9x2″ baking pan.
-Begin by combining the Dr. Pepper, oil, melted butter and cocoa. Mix well.
-In a separate small bowl lightly beat the eggs and milk together. add to mixture.
- Mix dry ingredients together (sugar, flour and baking soda), add to mixture, mix well. Don’t over beat.
- Pour into a greased baking pan and bake at 350° for 20-25 minutes or until toothpick inserted into the center of the cake comes out clean. Be careful not to over bake.
Chocolate Frosting Recipe
1 stick salted butter (8 tablespoons)
4 tablespoons cocoa powder
8 tablespoons milk
4 cups confectioners sugar (powdered sugar)
- In a saucepan, combine butter, cocoa powder and milk together over medium heat, stirring occasionally until melted and smooth.
- Add in the powdered sugar a little at a time, combining after each addition until smooth.
- Pour over warm cake.
Saturday, March 13, 2010
This is before the soup meets the blender
Roasted Butternut Squash Soup
1 (1 ½ pound) butternut squash, peeled seeded and rough chopped
3 tablespoons olive oil
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup Italian sausage, removed from the casing
1 cup small dice onion
1 peeled, cored and cubed Apple
½ cup small dice carrot
½ cup small dice leeks
2 tablespoons minced shallots
1 tablespoon minced garlic
2 teaspoons apple cider vinegar
1 ½ quarts chicken stock
2 teaspoons maple syrup
1 teaspoon fresh chopped sage leaves
Preheat the oven to 425 degrees F.
Place the chopped squash in a medium-size mixing bowl. Drizzle the squash with 2 tablespoons of olive oil and season with ¼ teaspoon of salt and 1/8 teaspoon black pepper. Line a shell pan with partchment paper or aluminum foil and place the squash on top of the sheet pan. Set the sheet pan into the oven and roast for 30 minutes, or until the squash is lightly caramelized and tender.
Remove the squash from the oven and set aside. Place a 1-gallon saucepan over medium high heat and add the remaining 1 tablespoon of olive oil to the pan and render the Italian sausage. Cook, stirring often until the meat is caramelized and has released most of its fat, about 3 minutes. Add the onions, carrots, celery,apple and leeks in the pan and sweat, stirring often for 5 to 7 minutes. Andd the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add the chicken stock to the pan. Place the squash in the pan with the maple syrup and sage.
Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 minutes, or until the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with ½ teaspoon of salt and 1/8 teaspoon of pepper. Keep warm until serving. About 6 servings.
Enjoy! I always do.
Tuesday, March 2, 2010
Sunday, February 21, 2010
Saturday, February 20, 2010
Here is the best recipe for brownies. I usually hate using boxed pre-made cakes. But it made these so easy to make. My fiance (this is new...I feel like screaming with joy every time I think about it) loved them. I think he ate 90% of them. Originally I made them so he could have something with his tea I didn't expect them to be eaten in one night.
1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins
1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.
Note: I used noname peanut butter cups- Just as good. I also watched them like a hawk. I would only do 5 min before you push the cups into the brownie and 5 min after.