Datenight at One18 Empire

Hubby and I have been regular subscribers to Calgary’s Vertigo Theatre BD & P Mystery Series for three years now. I am always impressed with the quality of the productions, and I always eagerly anticipate our theatre nights out together. The produtions begin at 7:30 so we usually have just enough time to have dinner at home, then drive to the city core before the final call… sometimes we squeak in just in time!

We decided to try something a little different and visited One18 Empire for a pre-theatre dinner on the night of our most recent Vertigo theatre experience. I met hubby there and we had a full two hours to relax; enjoying the cocktails, food, and each other’s company…and we weren’t late for the play!

Once we stepped inside One18 Empire, we were seated at a comfortable and secluded booth. The restaurant is quite gorgeous, managing to be a bit rustic and polished at the same time as well as being modern, with a touch of the old charm from days gone by when the space was the Empire Hotel.

The servers are more than keen to tell you stories about the history of One18 Empire, in fact, it’s one of the touches that makes One18 Empire so special! If you’re a local history buff, you might already know that the address has always been a hotel. Completed in 1906, the Empire Hotel was built on the site across from the Canadian Pacific Railway station, making it easy for travellers to run across 9th Avenue for a quick whiskey. It was destroyed by fire in 1920, rebuilt and in use until 1972 when it was torn down to make way for the Four Seasons. The newest remodel was completed almost one year ago, and the space is now occupied by the Marriott.

One18 Empire offers Calgary one of the best bar/lounge experiences, being primarily a ‘whisky bar’, the cocktails also have that certain sense of history. My ‘Sandstone City’ Sazerac was so named because much of the Calgary was rebuilt using local sandstones after the famous 1920 fire that destroyed a large portion of the down town area. Hubby’s ‘Near Miss’ cocktail, made with bourbon, lime juice, simple syrup, Peychaud’s and grapefruit bitters was so named because at one time the heating for the hotel was via a large coal furnace which had to be fed regularly. A random stick of dynamite (from the coal mine, presumably) was accidentally shovelled into the furnace one day and was quickly retrieved (by hand!) before it ignited, thus preventing a horrible disaster. The drink was good too…drinks118

I persuaded hubby to order three dishes from the ‘Small Bites’ menu…and they were all quite outstanding. We particularly loved the pork belly on the Weathervane Scallops dish, the pistachio vinaigrette on the Simple Beet Salad dish, and those Honey Bourbon Wings! My, oh my. No wonder they are a very popular item at One18 Empire. As an aside, as a food blogger I am always impressed when an ordinary item, like chicken wings, comes so beautifully presented. I think this shows great attention to detail.

118collage

I’m not sure what led me to order the Smoked Provolone Stuffed Portobello as a main, maybe I thought it would be lighter than the other options and allow me to leave more room for dessert. I thought it was very nicely seasoned, but I couldn’t detect any cheese at all, smoked or otherwise. The dish was essentially Portobellos stuffed with other mushrooms.
portobellas118Since I had denied hubby’s request to order the Bourbon Short Ribs small plate, he ordered the Braised Short Ribs with Saffron Risotto and charred tomatoes for his main. The ribs were fall apart tender and the risotto was spot on, with the tomatoes adding a little acidity to cut the richness of the dish.
shortribs118I thought we were quite done after all that delicious food so I ordered an Irish Coffee to finish with something sweet, but the manager had other ideas… he sent over the most wonderful Sticky Toffee Pudding I have ever tasted! Even hubby managed to dip his spoon (more than once!) into the warm, spicy pudding and creamy Calvados gelato. On our next theatre night, all I’ll be thinking of is heading over to One18 Empire for a Sticky Toffee Pudding after the show!
dessert118

What I really liked at One18 Empire was that the menu is very accommodating, having both ‘sharing plates’ and set dinner plates for those who don’t like to always share. The service was really spot on and timely, and the cocktails really are quite special. It’s a great spot for a romantic cocktail or two and a perfect way to begin a spectacular date night!


 

I’m excited to be participating in a Valentine’s Day Blog Hop with some local bloggers!  Check out posts by: Merry About Town, Baker’s Beans, Food Mamma, and Edible Life in YYC.

In My Kitchen – February 2016

After I’ve skipped a month (or two!) I’m back to post for February’s In My Kitchen. It seems that I have missed the changeover as long time host Celia (Fig Jam and Lime Cordial) has shifted the hosting duties over to Maureen at The Orgasmic Chef (thank you Maureen!). I’m so glad to see that Celia is still participating because she is a wonderful baker, chocolatier, and gardener! It’s always a treat to see what her sunny garden down under is producing while we, in Canada, remain in the throes of winter.

I’ve been pretty busy this month here at Dish ‘n’ the Kitchen. There have been several product deliveries, recipes tested, cakes baked, and even a video production!

We started the year off with a celebration! 3 years of Dish ‘n’ the Kitchen…wholecakelemons

Lemon Meringue Cake recipe here

After that party,  we had to watch our eating a bit so this granola delivery from Nature’s Path was perfectly timed! I think my favourite granola is the Coconut Chia.granolaTo add to the breakfast fun, we had a special delivery from Ninja Kitchen…this Nutri Ninja Compact Auto IQ system. Up until now, we’ve had a really horrible blender and therefore didn’t really enjoy any smoothies in the morning, or at all. Now, we’re having smoothies every second day and I’m really glad I froze so much fruit this summer.004

Inspired by Celia, my daughter and I have joined together on a sourdough baking project. She started a rye sourdough starter the first week of January and I’ve made 4 loaves of Rye Sourdough with ‘Pierre’, all to varying degrees of ‘success’.  This one was our favourite so far.bread

You may have heard by now that 2016 has been designated as the International Year of Pulses (IYP2016) by the United Nations. Their intent is to help position pulses as a primary source of protein and other essential nutrients throughout the entire world. Our family eats quite a lot of beans, split peas, chickpeas, and lentils already but I’ve decided to add even more to our diet by taking the Pulse Pledge. I’ve resolved to prepare a delicious pulse-based dish once a week for ten straight weeks. Here is one dish I’ve made that features lentils with shrimp and harissa.

lentilsRecipe here

On the one day that I forgot to soak the dried beans overnight, an Instapot pressure cooker was delivered to my door, just in time to save the day.  I actually bought this gadget myself (it’s not comped in anyway) and I just love using it. I used to be terrified of pressure cookers, but this Instapot is pretty fool proof PLUS it can cook those dried beans in 15 minutes. It’s a life saver!001

After the beans, I was instantly hooked (they call us Instant Pot enthusiasts ‘potheads’) and the first complete dish I made, Pork Medallions with Herbs and Mushrooms, turned out wonderfully. porknmushrooms2And finally…I was out of commission for a couple of weeks, filming and editing my very first video! It’s for the ‘Star of the Show’ competition sponsored by Canadian Lentils. I made Red Lentil Mochi and here is the final video. If you get a chance, please visit on youtube and give it a ‘like’ or share!

Red Lentil Mochi – Love Lentils

I felt like I was chained to my desk and left under a rock last week…I was so busy that at some times I realized I had forgotten to eat and even drink for hours on end. What the heck was I doing filming, editing, and creating a FOOD VIDEO? I never ever in a million years thought that I would see my face on youtube (unless maybe it was for ‘Calgary’s worst drivers\..HA! or maybe, ‘food enthusiasts that can’t leave food alone’…) but Canadian Lentils put out the call for Canadian food bloggers to create a recipe that showcases how much they love lentils. The idea is to make a video and upload it to youtube as an entry for the Canadian Lentil’s ‘Star of the Show‘ contest.  I’ve previously passed on other video opportunities because I felt shy and had no idea how to edit a video and I guess the right opportunity never came along until now!

Enter Food Bloggers of Canada, an organization started almost 5 years ago by Melissa Hartfiel and Ethan Adeland, that helps promote and provide opportunities for Canadian food bloggers. Many of us would not be where we are today without their constant nagging…I mean encouragement and support. They serve as a contact point for companies that want to promote products and brands, facilitate sharing and cooperation between bloggers, create useful content on topics such as social media interaction, blog monetization, blog maintenance and upkeep, photography tips, and much, much more. They often attempt to push us in directions that take us out of our cozy little boxes into situations which further our confidence and experience. Melissa and Ethan did a series of three youtube videos that gave me (and other bloggers) some great tips on our Star of the Show audition videos.

Their videos helped me come up with some ideas for my own video, but the final push to make one came from my daughter who told me one morning that we were doing the project. Just like that.  We came up with a concept and a recipe, went shopping at AMart, then started filming our mochi the next day. I think in all we filmed over 3 mornings (to get even lighting) and we ended up with a lot of content, which was good because that meant I had a lot to work with when I edited the video. Even though we were encouraged to use an iphone and video app for our videos, I had to go about it the difficult way (I don’t own an iphone) and use my DSLR for the recording and an actual PC program (Cyberlink Power Director) to create the video. For me it was a huge learning curve and there were lots of snags during this process. I eventually figured out the program and in the end, it ended up being much more user friendly than I first thought it was. Here is the completed video, which is still not as polished as I would like it to be, though I am still proud of this first video effort. If you like, head to youtube and give it a ‘thumbs up’!!

The Red Lentil Mochi was different spin on traditional Japanese Mochi which sometimes has sweet adzuki beans as the filling. We made our filling using cooked red lentils, star anise, and vanilla.mochiingredients
The recipe is included in the comments on the youtube video page but I will add it here for you.

Red Lentil Mochi

Ingredients

  • 1 cup red lentils; sorted and washed
  • 3 whole star anise
  • 1 tsp vanilla
  • 2 cups water

Method

Place red lentils and water in a small pot. Add star anise and boil until lentils are soft and water is mostly gone. Add vanilla extract and combine well.simmerlentils

Taking one tablespoon at a time, form paste into balls. Place on a baking sheet and freeze for 2 hours or overnight.mochitray

For the dough…

  • 1 cup sweet rice flour (mochiko)
  • Pinch of salt
  • 1 tbsp sugar
  • 1 cup water

cornstarch

Method

Place dry ingredients in a small bowl then add water. Stir well. Cover and microwave for a minute, then remove from microwave and stir well. Microwave covered another minute, then remove and use a sturdy spoon to bash the dough into elastic-y soft submission <—-super important!! You need that texture for proper mochi.

Scatter surface with cornstarch and divide dough into 8 equal pieces. Flatten each ball into a disk. Remove lentil balls from freezer and form dough around each ball.

Refrigerate.mochiphoto

Return to Starbelly

It’s safe to say that suburban dwellers really don’t have a lot of choice when it comes to nearby quality dining experiences. We can either have lackluster, mass produced dinners at large chain type restaurants, go for pizza, or fight traffic all the way up Macleod Trail while heading to a down town core restaurant. Often, by the time we’ve reached our destination, we’ve lost our appetites.

Starbelly shines like a beacon for hungry south-east Calgary suburbanites and it’s great to have this unique gem of a restaurant in our part of the city.  There are plenty of gorgeous places to eat in Calgary but I fall in love with the space at Starbelly every time I walk in. I always have a difficult time choosing between a seat at the bar wrapped around the open kitchen or one of the cozy tables in the dining area. The level of service that I receive at Starbelly is always top notch and the dining experience, pleasant.kitchengrill

Starbelly has really come into its own under the direction of head chef Jonathan Sobol, who shares his love for elevated ‘home style’ cuisine with his customers  The menu still features some perennial favourites, such as the Starbelly ‘Grilled Cheese’ and Roasted Beet Salad but the updates include some stunning dishes like the Lois Lake Steelhead Trout and Fire Roasted Broek Acres Pork Chop. Starbelly works with local farmers and producers to source the most exceptional local ingredients and it makes a huge difference in the quality of the final dish.

Hubby and I were thrilled to visit Starbelly again for a recent date night. I was so excited, that I left the house in a hurry, and forgot to bring my camera. The following photos do not do Chef Sobol’s food any justice and in no way do they reflect how delicious everything was.

I secretly think that Cosmopolitan cocktails are making a comeback…and so does Starbelly! I loved the ‘Seton Cosmo’ with its suburban twist on a stylish classic.starbellycosmo
After reading the menu I insisted that we order the Grilled Octopus Wraps. Octopus is always a ‘must order’ item for me anytime I spy it on a menu. The server warned us ahead of time that it could be a little messy, so we were prepared when the slightly spicy Korean BBQ sauce started dripping down our arms. There was just the right amount of peanut-y slaw and butter lettuce for hubby and I to have two nice sized wraps each.starbellyoctopusI usually overlook the salad features when I’m out for dinner, but I had a craving for roasted beets and the Roasted Beet Salad seemed like the perfect solution. All the components of the salad; arugula, chevre, toasted walnuts, and roasted beets really come together with the addition of the smoked honey vinaigrette. beetsaladThe Grilled Octopus Wraps and Roasted Beet Salad were light enough that we could enjoy an entrée without feeling overly full. I had no problems eating the whole portion of Wild Boar Gnocchi when it was placed on the table before me. It was so good, I ordered another portion so that I could bring it home for my son to eat. We both loved the soft, pillowy gnocchi and wild boar ragu…we even loved the kale! There was a surprising sweet ‘n’ sour flavour to this dish, brought about by the addition of pickled apples. Both my son and I thought the apples went really well in this dish.starbelly

Hubby was still hungry enough to order the Driview Farms Leg of Lamb which came with local carrot and beans, pumpkin seeds, and a cassis jus. We both couldn’t get over how great those mashed potatoes were and, even though I was nearing the ‘overfull’ state of eating, I was able to sneak a couple of spoonfuls of mashed potatoes from his plate.starbellypotatoes

We were both way too full for dessert, but I was really happy to see that the famous Starbelly Rootbeer Doughnut with Bourbon Vanilla Gelato is still on the dessert menu.

I’m glad to see Starbelly doing well in Seton and really glad that they have brought back the lunch time service because it features my Starbelly favourite, house made Pastrami Sandwich. Huge thanks to Starbelly for hosting date night for hubby and I, we enjoyed our night out immensely.

***This Sunday, February 14th Chef Jonathan Sobol has created a one of a kind, 4 course dinner menu, priced at $65/person with an optional $30 wine pairing. And, since this weekend is also known as Family Day long weekend, Starbelly is also extending the regularly delicious Weekend Brunch Menu to holiday Monday.***

Heart to Heart Matcha Brownies

Today I’m so excited to be featured as a Guest Post on The Spicy Eggplant. Here is the post that I wrote for Ginni.

I first met Ginni online through her meetup group. It was clear from the very beginning that we were like minded people, both bound by our love and curiosity for food. I’ve only met a few people that have astonished me with the heart of a true cook, ones that have the absolute need to feed others and Ginni is one of these people. Lucky for us because her food is so darn good!browniepan

Our friendship has continued for several years now, each coffee date always morphing into lunch and beyond because we always have so much to say. These ‘Heart to Heart’ Brownies remind me of Ginni and those great talks that I miss so much. Right before her big eastward move, we had our last lunch in her house overlooking the Okotoks golf course. As we were enjoying her Coronation Chicken, two golfers stopped play and stared at us through her kitchen window. It was an awkward moment, broken suddenly when Ginni said, “Okotoks is a small town and it seems significant that we are the only ‘Brownies’ that live here. Everyone knows which house is the ‘Brown’ house on the golf course!” She wasn’t mad or annoyed at the rudeness of it all, but just shrugged it off as part of living in a small town.

So here are some Heart to Heart Brownies with a little twist because Ginni, my favourite ‘brown’ friend, always adds a little (okay a lot!) oomph to whatever it is she’s creating.matchabrownies

Heart to Heart Matcha Brownies

Ingredients

  • ½ cup vegetable oil
  • 1 cup sugar
  • 1 tsp vanilla
  • Two eggs
  • ½ cup flour
  • ¼ cup cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp salt

__________________________

  • 1 egg; room temperature
  • 1 pkg cream cheese; softened
  • ¼ cup sugar
  • 2 tsp matcha powder; sifted

Method

  1. Combine oil, sugar, vanilla and eggs in a medium bowl. In a separate bowl combine flour, cocoa powder, baking powder, and salt.
  2. In another bowl add the room temperature egg, softened cream cheese, sugar, and sifted matcha powder. Mix well so that there are no lumps remaining. Transfer cream cheese mixture to a piping bag or plastic squeeze bottle with a tip.
  3. Add the oil mixture to the dry mixture bowl and mix well. Spread evenly in a 8×8 pan (or 7×11) and tap the pan firmly on your countertop to remove bubbles and even the surface.
  4. Using the squeeze bottle drop dots of cream cheese mixture onto the surface of the brownies in a random manner. Take a tooth pick and drag it through the dots to create a heart shape.
  5. Bake at 350 F for 25-30 minutes.brownies

Instant Pot Pork Medallions with Herbs and Mushrooms

I never thought I’d say this but pressure cookers are an essential kitchen appliance. Up until two weeks ago I was blissfully unaware of how useful they can be, instead I chose to view them as dangerously loaded weapons loaded with hot ingredients, ready to explode at the slightest hint of human error. I had googled images of high pressure kitchen destruction and decided for myself that it just wasn’t worth the risk. Still, I couldn’t help but wonder if the ‘new generation’ of pressure cooker enthusiasts were on to something…

I began to hear tales of the magical wonders of the Instant Pot (or InstaPot as us ‘potheads’ like to call it). Tales of meals in minutes, tales of versatility like no other appliance, tales of turning low grade cuts of meat into fabulous meals. All three of these possibilities are a part of what drew me to search Amazon.ca on that fateful day in early January. The final push in the right direction came from fellow blogger and recent Instapot convert, Carol of The Yum Yum Factor. It was virtually impossible to ignore her enthusiastic Instapot related tweets and delicious recipes. Right after I tweeted her to ask what model of Instant Pot she was using, I ordered my very own.001

It arrived on a Monday afternoon, exactly one week later. I think maybe the timing of its arrival was almost fortuitous as I had forgotten to soak a portion of dried beans overnight. I wasn’t sure what we would eat for dinner and there were only a couple of hours before I had to leave for my volunteer time at the YMCA . When the delivery man rang our doorbell, I pounced on that box like it was the last macaron on the face of the earth. Within minutes the InstaPot was unpacked and I was washing the cooking bits with warm soapy water (as directed). Since it was a chilly day I thought it was important to let the unit warm up to room temperature while I read the manual. Lo and behold…the manual claimed that it was possible to skip the overnight soaking of dried beans and pressure cook them in 15 minutes! By this time, the whole family was caught up in my excitement and together we set up the pressure cooker and cooked our very first batch of beans. We were instantly hooked, or should I say that we all instantly became ‘potheads’?

The next day I made our very first meal in the Instant Pot and I never looked back. porknmushrooms2

Pork Medallions with Mushrooms and Fresh Herbs

Ingredients

  • 2 pork tenderloins; cleaned and sliced into 2 cm medallions
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 3 cups cremini mushrooms; sliced
  • 2 cups chicken stock
  • olive oil

flour, salt, and pepper for dredging

Method

  1. Mix approximately 1/2 cup flour with 1 tsp salt and 1/2 tsp freshly ground black pepper.
  2. Heat olive oil in the Instant Pot using the Sauté feature. Dredge each pork medallion in the flour mixture and brown each side in the Instant Pot. You could use a stove top pan to brown the medallions as you will need to do this step in batches.
  3. Remove the browned medallions and add the fresh herbs. Deglaze the Instant Pot insert with the chicken stock for a couple of minutes, scraping the bottom to loosen all the bits.
  4. Return the medallions to the Instant Pot, add more fresh herbs (if you wish), then add the mushrooms on top.
  5. Wipe the rim of the Instant Pot insert, then close the lid, and set the pressure valve to ‘sealing’.
  6. Cook on high pressure for 15 minutes. Carefully move the pressure valve to ‘releasing’ and open lid when it is de pressurized. Remove the denuded herb sprigs.
  7. If it looks like there is a lot of liquid in the pot, you can simmer the sauce by turning the Sauté feature back on. The bottom may get quite hot so take extra care not to use this feature for too long. porknmushrooms

 

Celebrating 3 Years of Dish ‘n’ the Kitchen – Lemon Meringue Cake

I keep a large Pinterest board full of cake recipes that I save for special occasions. That’s not a surprise, I guess, since that is entirely the purpose of such a Pinterest recipe board. What is surprising is that I hadn’t yet found a special occasion to make this Lemon Meringue Cake until now. This last weekend marked three years of Dish ‘n’ the Kitchen. wholecakelemons
I took some time this last week to think about how far this little blog has come in those three years; about all the delicious food I’ve created, eaten, and shared with you. This blog has taken me to places that I never, ever thought I’d visited both figuratively and literally. I feel like I’ve become part of something bigger than my own little space on the internet. Probably the best thing I ever did for myself and the blog was to join up with Food Bloggers of Canada. Through FBC I have met like minded, kind people who are always willing to answer any sort of technical question regarding cooking, blogging, photographing. Many have become mentors, friends, and inspirations.

Since most of what a blogger does takes place at home in the kitchen or in front of a computer, loneliness can often become a factor, especially for someone like me who is so often introverted. Yes, staying in where it’s cozy and warm is nice and safe, but the city of Calgary has so many great food events and people who share my passion for food. This blog has given me a reason to get out more often to enjoy the company of others.

There really are so many things this blog has given me over the last three years. It’s served as a creative outlet…which is important if you are nerdy and practical as I am. It’s helped me grow closer to my daughter (we’re now doing our second food project together…a sourdough starter named Pierre) and has helped us to deal with her eating disorder and explore vegan cooking. This blog has helped me remember where I’ve come from and an idea of where I am going in life.

And, this blog has given me a reason to eat cake.openlemoncake4

Lemon Meringue Cake

a recipe adapted from Tessa Huff from the Cake Blog

 Makes a three layer cake using 9 inch pans

Ingredients

  • 2 1/4 cups sugar
  • 3 3/4 cups cake flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tbsp teaspoons poppy seed
  • 3/4 teaspoon cardamom
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 3/4 cup canola oil or another neutral oil
  • 1 1/2 teaspoons vanilla extract
  • zest of 2 lemons
  • 1 1/4 cup boiling water

Method

  1. Preheat oven to 350 degrees.  Grease and flour three 9″ round cake pans and set aside.
  2. In a large mixing bowl, whisk together sugar, cake flour, baking powder, baking soda, salt, poppy seeds and cardamom.
  3. In a large measuring cup or mixing bowl, stir together the eggs, buttermilk, oil, vanilla and lemon zest.
  4. Slowly pour the wet mixture into the dry ingredients and stir until just combined.
  5. Add the boiling water and stir to incorporate. Don’t worry if the batter looks quite thin, just make sure it’s well mixed.
  6. Evenly distribute the batter between the three prepared pans.  Bake for about 25-28 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Cool on a wire rack for 10-15 minutes before removing the cakes from their pans.
  7. If the tops of the cakes have domed, carefully even out by cutting away with a level knife.

The Lemon Curd

Ingredients

  • 1/2 cup + 2 tablespoons lemon juice
  • zest of 1 lemon
  • 6 egg yolks
  • 1 cup + 4 tablespoons sugar
  • 8 tablespoons butter, diced

Method

Place the juice, zest, yolks, and sugar in a medium saucepan.  Stir to combine.  While stirring, heat over medium.  Continue to stir until mixture begins to thicken, about 6-8 minutes. Once thickened, remove from the heat and add in the butter.  Stir to combine.  Strain curd into a heat-safe container.  Discard the zest.  Cover curd by placing a piece of plastic wrap directly on top of the surface of the curd.  Refrigerate until cool and thick.


The Meringue Icing

Ingredients

  • 6 large egg whites
  • 1 1/2 cups granulated sugar
  • 1/2 tsp salt
  • 1 teaspoon vanilla extract

A kitchen torch and fuel for toasting

Method

Place the whites and sugar in the bowl of an electric mixer.  Whisk to combine.  Fill a medium saucepan with a few inches of water and place over medium heat.  Place the mixing bowl on top of the saucepan to create a double boiler.  Whisking constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch. Transfer the bowl back to the mixer and whisk the egg whites on high until medium-stiff glossy peaks.  Add in the salt and vanilla and mix until combined.

To assembleMix up a simple buttercream (1/2 cup unsalted soft butter, 2 cups icing sugar, 1 tsp vanilla, 2 tsp milk) and spread some in a very thin layer over the tops of the bottom two cake layers. Add the rest of the butter cream to a piping bag with medium tip attached and pipe a line of buttercream along the edges of each layer (except the top layer) so that it makes a ‘containment system’ for the curd. Spread half of the curd on one layer, and repeat with the other layer. Assemble layers, spread the meringue over the sides and top of the cake, and use a kitchen torch as you like.

Note: I made the cake and curd on day one, then made the meringue and assembled the cake on the following day.

openlemoncake3

Comforting Chicken and Dumplings

There are so many recipes that I have cooked and served my family since, well…since I’ve had a family to serve. In the mid 90’s when I was a new mother, my meals were a mixture of convenience foods (Kraft Dinner and wieners…cough, cough) and interesting experiments (dijon crusted baked pork chops) which my son and husband ate with very few complaints. Most of our meals were made at the end of a long day of university, requiring them to be easy and quick to prepare. Most importantly, they were low budget meals. As a university student, I was luckier than most because my family was able to give me farm raised cuts of beef and chicken. We ate a lot of overcooked onion soup mix covered beef roasts but the farm chickens were our favourite.

Every fall, our farm neighbour who sold eggs would butcher her laying hens and give them to my mom. They were tough and not really any good for regular roasting or frying, but they were perfect to can in quart jars. I don’t think my mom ever followed any preserving guidelines, such as canning meat and other low acid ingredients using a pressure canner, but none of us ever died either. I did get a lot of funny comments from my room mates and their friends about how grotesque the meat, bones, and jellied juices looked all jammed into the quart jars.

These chickens-in-a-jar meals were a lifesaver for me. All I had to do was dump the chicken and juices from the jar into a large pot, add vegetables, chicken bouillon, water, and boil it. When everything was cooked I would add a bit of flour to some water and thicken the gravy. Then came the best part…making the dumplings. I suppose if I had to guess I would say these dumplings are Hungarian in origin because the recipe came from my Hungarian grandma. I am not entirely sure, however, because she loved to collect recipes from all over, including the daily paper. She was the first person to ever really make me think about cooking and exploring food. I miss her so. Every time I make this dish and her dumplings, I think of her.

chickendumplings

Chicken Stew

Ingredients

  • 2-3 cups left over chicken; shredded
  • 3 medium carrots; cut into coins
  • 1 onion; diced
  • 1 tbsp oil (olive, canola, avocado)
  • 1 cup frozen peas
  • 1 cup green beans; chopped
  • 3 medium potatoes; peeled and diced
  • 2 sprigs fresh rosemary
  • 2 tbsp fresh thyme
  • leftover chicken gravy OR chicken bouillon (I used Better Than Bouillon because it’s so much tastier than the dry packets)
  • water
  • salt and pepper

Method

Add diced onion and oil to a large pot and sauté until the onion becomes translucent. Add carrots, beans, chicken, potatoes, herbs, and gravy or bouillon. Add enough water to cover and boil on med – high heat until potatoes are slightly soft. Add peas then add more water if necessary, making sure there is enough liquid to cover the ingredients. Taste and season with salt and pepper. Bring back to a slow simmer and slightly thicken the gravy with a slurry. Be sure to give the stew a good stir, and add dumplings (recipe below), leaving space in between each dumpling. Cover and cook 10-12 minutes as directed below.

Parsley Dumplings

Ingredients

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 2 tsp dried parsley
  • 1 tbsp baking powder
  • 3/4 cup milk

Method

Mix dry ingredients and then add milk just before you are ready to drop them into the stew. Carefully drop into slightly simmering stew by round 1/2 cup portions. Cover and cook for 10-12 minutes. The secret to making these dumplings light and fluffy is not to peek!chickendumplings2

2016 International Year of Pulses – Split Green Peas

Last week was the big kick off party to declare 2016 as the International Year of Pulses. The world has come together to celebrate pulses as an economic, sustainable, nutritious, and delicious food source for this entire year (IYP2016 as designated by the UN). There are so many food cultures around the world that utilize pulses as either the main source of protein or as a great supporting dish alongside a main. This makes me really excited, because there are literally a world of possibilities when it comes to cooking with pulses.

I was raised to eat a mainly meat based diet but through the years my diet has evolved, both by choice and circumstance. I love to eat a variety of proteins but meat is sometimes really expensive! It saves a lot of money if we can eat a pulse based meal once or twice a week, plus we can share in a meal with our daughter by making it completely vegan.

Yesterday I got my first (of 10) email newsletter regarding the pledge that I took to eat pulses at least once a week for the next ten weeks. I was excited to see that the pulse star of this first week are split green peas because they are one of the easiest pulses to cook. HowTo_Prepare_Lentils_2015_1216a

Today I have a trio of recipe posts featuring green split peas. Two of them are for Split Pea and Ham soup; one using a stove top preparation and the other using a slow cooker. The last recipe is for Spinach and Split Pea Mash is as found in Vikram Vij’s Vij’s At Home Cookbook. All three are delicious in their own way but the Spinach and Split Pea Mash is my favourite because it is so different and unique.


052This Ham and Pea Soup was made using a ham bone and juices, water, pepper, bay leaves, and green split peas. I put the ham and juices in a stock pot, covered it with water, added the bay leaves and brought it up to a slight boil. I let the stock simmer for a couple of hours, then removed the ham bone and bay leaves. I divided the stock into portions for freezing and immediate use. The directions on the split pea container were to use two cups of split green peas for about 7 cups of liquid and boil until they became soft. Pretty basic. After all the peas were soft, I blended the peas a bit using my immersion blender and added some left over ham and some fresh green peas. Easy peasy.hamandpeasoup

The slow cooker version of Ham and Split Pea Soup was part of a post I did outlining the importance of always having a ham in the freezer and the most economic way to use it to feed your family. I love the way you just layer the ingredients in the slow cooker and forget about it for 8 hours. This version was quite a bit chunkier than the previous version I made and my family enjoyed the large bits of ham that I left in. peamash1And finally, the delicious Spinach and Split Pea Mash from Vij’s At Home. This isn’t your regular mash…it’s kicked up with spinach, onion, garlic, jalepeno, and accented with dried mint and sumac.

Stay tuned for another split green pea recipe coming up soon!

2016 International Year of Pulses

You may have heard by now that 2016 has been designated as the International Year of Pulses (IYP2016) by the United Nations. Their intent is to help position pulses as a primary source of protein and other essential nutrients throughout the entire world. It’s really a big deal for Canada because our farmers grow approximately 32% of peas and 38.5% of lentils grown worldwide (and Saskatchewan grows 95% of all the lentils in Canada! [Lentils.ca]).  The amount of pulses grown accounts for approximately 35% of global pulse trade each year, reaching a value of nearly $2.7 billion in 2011 [IYP2016.org].

So, what are pulses and why should they be an important part of everyone’s diet?

  • Pulses are dried beans and peas, fava beans, chickpeas, and lentils.
  • Pulses are affordable: US cost per serving is $0.10 when a serving of beef is $1.49, Pork is $0.73, and chicken is $0.63.
  • Pulses store for long periods of time and are non-seasonal.
  • Pulses are high in Protein, Fibre, Folate, Iron, Potassium, and anti-oxidants.
  • Pulses are sodium-free, cholesterol-free, and gluten-free.
  • Pulses are a sustainable way to feed the world’s growing population because they are drought tolerant and frost hardy.
  • Pulses have a carbon friendly environmental footprint, make excellent natural fertilizers, and use very little water to grow.

Are you excited about introducing or adding more pulses to your diet yet? Our family sure is! We eat quite a lot of beans, split peas, chickpeas, and lentils already but I’ve decided to add even more to our diet by taking the Pulse Pledge. I resolve to prepare a delicious pulse-based dish once a week for the next ten weeks, starting with this delicious Lentil and Roasted Sweet Potato Salad for week number one.
lentilsalad

I was excited to find the recipe for this salad in my copy of Homegrown (by Mairlyn Smith) which celebrates the Canadian foods we grow, raise, and produce right here in our own country. What better way to kick off the International Year of Pulses by than by using a Canadian cookbook which highlights Canadian grown lentils and Edamame?

Lentil and Roasted Sweet Potato Salad     (adapted from Homegrown by Mairlyn Smith; recipe by Rosemarie Superville, PHEc)

Ingredients

  • 1 large sweet potato; peeled and diced into 1 cm pieces
  • 1/4 cup + 2 tsp canola oil; divided
  • 1/4 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp curry powder
  • 1/4 tsp salt
  • 1 cup dried lentils; learn to cook video here
  • 1 cup cooked edamame
  • 1/2 cup sliced green onions
  • 1/3 cup dried cranberries
  • 1/4 cup chopped fresh cilantro

Method

  1. Preheat oven to 400 F and line a baking sheet with parchment paper.
  2. Toss sweet potatoes with 2 tsp canola oil, salt, and 1/4 tsp pepper in a large bowl. Spread them onto the prepared pan and roast for 20-25 minutes, stirring occasionally. Cool slightly.
  3. Measure lentils and place in small pan with double the amount of water. Simmer until they are slightly soft, but not mushy.
  4. Using the large bowl, whisk together  1/4 cup oil, vinegar, honey, cumin, coriander, curry powder, salt, and 1/4 tsp pepper.
  5. Add cooled sweet potatoes, lentils, edamame, onion, and cranberries to bowl and toss to coat.
  6. Chill at least an hour to blend flavours. Add in chopped cilantro and toss just before serving.

lentilsalad2

To find out more about the International Year of Pulses and to take the Pulse Pledge click here.

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