Tonight was a special night. After spending the 2 most disastrous weeks I could ever wish on my worst enemies - having happened solely to prove Murphy's law, I am sure - I had a Great Enlightening evening, tonight.
My cousin Natasha arrived from Canada on Monday. She will be living with us for the next little while and working as an English teacher. And my cousin Jorge, also arrived from Portugal on monday for a week-long fair at the Congress Center near our house. We invited Jorge to dinner, tonight.
Jorge is a great guy - he is always ready to help, entertain, party, educate, ... or anything else that he can do to improve the current situation. Everytime he comes to Madrid on Business, he comes to our house for dinner, and my husband and I spend the night laughing, learning and making memories. Tonight, was one of those nights.
Andrew and I are not your average couple - a part from our love affair for wine and food, we are a couple who speaks multiple languages. But much to Andrew's surprise, many in my family speak the same odd mixture of 4 languages.
Tonight, as Jorge muddled through English, French, Portuguese and Spanish (to entice Natasha to the European way of living), Jorge happened to enlighten me and teach me something about meal preparation that I had never before considered, and in one blunt statement confirmed the truth to the age old saying that: "the way to a man's heart is through his stomach".
When mentioning to him (and reminding my husband) that my birthday was in 2 weeks and that after all these years I was expecting a Thermomix (a 1000€ kitchen appliance that acts as a Mixer, CrockPot and food processor all-in-one)... I heard;
"Carla", Jorge said, " the joys a man gets from his wife's cooking is unmatched by anything in else that she can do for him in public. If my wife wanted to replace herself in the kitchen - and all the personal attention that goes into it - with a machine such as a Thermomix - I would see it as the right to replace her - and all the attention I give her - with an inflatable doll."
And it dawned on me, that as true as that statement was, no one could put it clearer (or more crass) :
Cooking is not only about the final product. There are many ready-made meals that are delicious straight out of a can, or ordered by phone - but they are not special! What makes a truly special meal is the love, detail, time and thought that goes into preparing it. Just like in any relationship, it cannot be rushed, and steps cannot be skipped. The memories created around a good meal cannot be replaced with anything else, and if we think back on our fondest memories... most of them happened around a dinner table, in a kitchen or sitting around with a drink.
What do you think?
September 30, 2010
September 28, 2010
Fun Food Facts
Last week, as I sat at the American Club's monthly Business luncheon, the man sitting next to me, leaned in and whispered:
" Did you know that the Strawberry is the only fruit or vegetable with seeds on the outside?"
And as I waited for, what was to be, a very delicious and informative lunch at the Hotel Melià, I thought to myself... "How true! What other fun food facts can I dig up?"
Here is a short list of what I was able to find on the internet.
Fun Fact sources:
http://www.funfactz.com/food-and-drink-facts/
http://www.bitoffun.com/fun_facts_food.htm
" Did you know that the Strawberry is the only fruit or vegetable with seeds on the outside?"
And as I waited for, what was to be, a very delicious and informative lunch at the Hotel Melià, I thought to myself... "How true! What other fun food facts can I dig up?"
Here is a short list of what I was able to find on the internet.
- Americans eat an average of 28 pigs in a lifetime (I wonder how many pigs the Spanish eat)
- Cast iron skillets used to be the leading source of iron in the American diet!
- Large doses of coffee can be lethal. Ten grams, or 100 cups over 4 hours, can kill the average human.
- Per capita, the Irish eat more chocolate than Americans, Swedes, Danes, French, and Italians.
- Each American eats an average of 51 pounds of chocolate per year.
- The FDA allows an average of 30 or more insect fragments and one or more rodent hairs per 100 grams of peanut butter. (Hmm.. from the age of 3 to 30, I ate an average of 1kg of peanut butter a week - there are no mathematicians reading this, I hope!)
- The largest item on any menu in the world is probably the roast camel, sometimes served at Bedouin wedding feasts. The camel is stuffed with a sheep's carcass, which is stuffed with chickens, which are stuffed with fish, which are stuffed with eggs. (...and I thought the TurDucken was a crazy idea)
- Vanilla is the extract of fermented and dried pods of several species of orchids
- Among older men, vanilla is the most erotic smell.
- In Japan, Gerber's top selling baby food is a sardine dish!
- A hardboiled egg will spin. An uncooked or softboiled egg will not.
- An egg will float if placed in water in which sugar has been added.(I remember trying this in science class!)
- An apple, potato, and onion all taste the same if you eat them with your nose plugged.
- Apples are actually part of the rose family and Almonds are a member of the peach family.
- Bananas aren't fruit! They are a type of herb.
- Bananas contain a natural chemical which can make a person happy. This same chemical is also found in Prozac.
- Bacteria that cause tooth decay, acne, tuberculosis, and leprosy can be cured with cashews.
- By partially filling saucers with vinegar and distributing the saucers around a room, you can eliminate odors.
- Placing a piece of dried-out bread in your fridge is more effective than Baking soda to eliminate bad smells (in your fridge)
- Chewing on gum while cutting onions can help a person from producing tears.
- Coca Cola was originally green.
- Coconuts kill more people in the world than sharks do. Approximately 150 people are killed each year by coconuts (presumably, falling on their heads).
- Coffee drinkers have more sex than non-coffee drinkers
- Grapes explode when you put them in the microwave (so do unbroken eggs - trust me - and no amount of vinegar will get rid of that smell in your house)
- If you put a raisin in a glass of Champagne, it will rise and fall continuously
- McDonald's salads contain up to 60% MORE fat than their burgers
- Most alcoholic beverages contain the basic 13 nutrients necessary to sustain human life (I knew there was a good reason to drink!)
- Pearls melt in vinegar
- Pepsi was originally called "Brad's Drink" (which begs the question - Who's Brad?)
Fun Fact sources:
http://www.funfactz.com/food-and-drink-facts/
http://www.bitoffun.com/fun_facts_food.htm
September 27, 2010
Meal Plan #3
This third installment of my weekly meal plan is a little late due to a computer virus - and no workable computer for several days.
Hope you'll forgive the delay and appreciate the extra-hearty (and yummy) recipes as well as the extra videos, for this week. For the most part, this week's theme is Comfort Food for our Autumn coolness.
Wednesday
Saturday Lunch
Enjoy!
Hope you'll forgive the delay and appreciate the extra-hearty (and yummy) recipes as well as the extra videos, for this week. For the most part, this week's theme is Comfort Food for our Autumn coolness.
Wednesday
- Appetizer - Chips and Onion Dip
- Main Course - Gnocchi with Carbonara sauce
- Appetizer - Pumpkin Soup
- Main Course - Tourtière (a classic french canadian meat-pie recipe)
Saturday Lunch
- Appetizer - Chef's Salad
- Main Course - "left over" Omelette
- Appetizer - Tomatoe & Cheese Basque-style tapas
- Main Course - Chicken in a brick
Enjoy!
An Ode to the French peasant
The best plan for a weekend lunch. For a truly French experience, this must be enjoyed outside, on a warm sunny day.
- 1 Baguette, a variety of delicatessen meats (cured, steamed, roasted),
- a variety of patés, foie gras and terrines
- a variety of cured sausages (Chorizo, Fuet etc),
- a variety of cheeses (Brie, Reblochon, Herbed goat cheese, Brebis),
- Black Cherry jam (for the Goat and Brebis cheese)
- Basic salad - lettuce and tomato with Balsamic Vinegrette,
- 1 bottle of red wine - I recommend anything from Gigondas or Cote-du-Rhone
September 24, 2010
Pork Cheek Stew - the Video
I was 32 before I discovered the deliciousness of pork, beef and fish cheeks, and now, I can never turn back. This succulent piece of meat is the most tender and juicy cut I could imagine. I have never seen it in stores in my native Canada, but in Spain, it is an inexpensive cut that can feed a whole family for less than 3euros. I have prepared it several different ways, and it has never been anything less than succulent, melt-in-your-mouth goodness.
Here is a recipe I made up as I was filming... which explains some of the odd moments of silence and my perplexed looks.
I had a hard time reducing the video to a reasonable uploadable size, so this video has been cut in 2 parts. As with all the videos I am creating, this one, too, is in Spanish.
Part 2
Enjoy!
Here is a recipe I made up as I was filming... which explains some of the odd moments of silence and my perplexed looks.
I had a hard time reducing the video to a reasonable uploadable size, so this video has been cut in 2 parts. As with all the videos I am creating, this one, too, is in Spanish.
Part 2
September 21, 2010
Irish Bread - The Video
A very easy bread recipe that can be prepared and baked in less than 30mins.
This is my second attempt at video taping - and this time WITH a Cameraman (thanks, my dearest hubby!)
I've spent some time editing it and having fun adding special effects and music.
For the written recipe, go to Recipes > Irish Bread.
Enjoy!
This is my second attempt at video taping - and this time WITH a Cameraman (thanks, my dearest hubby!)
I've spent some time editing it and having fun adding special effects and music.
For the written recipe, go to Recipes > Irish Bread.
Enjoy!
Irish Bread
Few dishes smell as heartwarming to me as freshly baked bread. Fresh bread always makes me think of my childhood, having breakfast with my grandparents every morning before school. It makes me think of my grandmother's kitchen, the warmth it gave us on cold and dark Canadian winter mornings. I remember that my grandfather would always walk to the local bakery and buy a variety of breads, and my grandmother would slice up thick slices and put them in the oven to toast - just enough that each slice would be crispy on the outside, warm and tender on the inside. And the table would have a delicious spread of homemade jams, marmelades, butter and my favourite - Extra smooth Peanut Butter!
I've never been to Ireland, so, I don't know how authentic this recipe actually is - (especially since I've altered it to my tastes), but it is simple and quick to make (no need to let the dough rise)... and again - a wonderful recipe to do with the help of children who always love to knead and shape the dough.
Ingredients:
Vegetable oil to grease the cookie sheet
4 cups of white flour + a little extra
2 tsp of salt
1 tsp of baking soda
1 3/4 of Buttermilk
Preheat the over to 220ºC and grease a cookie sheet with Vegetable oil. Sift the dry ingredients into a bowl and make a well in the middle. Add almost all of the Buttermilk. Stir, at first with a wooden spoon, then mix with your hands. The dough should be very malleable but not too damp. It may be necessary to add a little extra buttermilk to get the desired consistency.
Knead the dough for a few more minutes on a floured surface until it is smooth. Shape it into a ball about 20 cms in diameter and place it on the greased cookie sheet. Cut an X on the surface of the ball of dough with a knife and place the cookie sheet on the middle rack in the oven.
Let bake for 20-25 mins until it is golden and until tapping the surface of it with your knuckles makes a hollow sounds. Let cool on a wire rack and serve warm.
Want to see me make Irish Bread? Watch my video.
Enjoy!
I've never been to Ireland, so, I don't know how authentic this recipe actually is - (especially since I've altered it to my tastes), but it is simple and quick to make (no need to let the dough rise)... and again - a wonderful recipe to do with the help of children who always love to knead and shape the dough.
Ingredients:
Vegetable oil to grease the cookie sheet
4 cups of white flour + a little extra
2 tsp of salt
1 tsp of baking soda
1 3/4 of Buttermilk
Preheat the over to 220ºC and grease a cookie sheet with Vegetable oil. Sift the dry ingredients into a bowl and make a well in the middle. Add almost all of the Buttermilk. Stir, at first with a wooden spoon, then mix with your hands. The dough should be very malleable but not too damp. It may be necessary to add a little extra buttermilk to get the desired consistency.
Knead the dough for a few more minutes on a floured surface until it is smooth. Shape it into a ball about 20 cms in diameter and place it on the greased cookie sheet. Cut an X on the surface of the ball of dough with a knife and place the cookie sheet on the middle rack in the oven.
Let bake for 20-25 mins until it is golden and until tapping the surface of it with your knuckles makes a hollow sounds. Let cool on a wire rack and serve warm.
Want to see me make Irish Bread? Watch my video.
Enjoy!
Gnocchi Carbonara
OK, so, truth be told, I've never looked up the recipe for Carbonara, so, this is only my "creation" of what I think Carbonara is, according to what I've eaten in restaurants. It is easy to make, the kids love it, and is our "emergency" meal when we need a quick and healthy dish after forgetting to defrost something.
Prep time: 5 mins
Cooking time: 15 mins
2 tbls of Olive Oil
1 onion, finely chopped
3 cloves of garlic, finely chopped
500 grs of bacon, chopped
1 cube of chicken stock + 1/5 cup of hot water
1.5 cups of cream
grated emmental cheese
grated fresh parmesan
1 package of Gnocchi
Heat the oil in a deep frying pan (I like to use a Wok for sauce-based dishes like this). Add the onion and garlic and fry until soft. Add Bacon and let fry for 3-4 mins until soft. Add chicken stock and hot water, stir and let simmer until liquid has reduced to less than half. Add cream. Once it has been heated, add Gnocchi and cook for 1 minute. Add the Emmental according to your personal taste. Serve immediately and sprinkle with fresh Parmesan.
Enjoy!
Prep time: 5 mins
Cooking time: 15 mins
2 tbls of Olive Oil
1 onion, finely chopped
3 cloves of garlic, finely chopped
500 grs of bacon, chopped
1 cube of chicken stock + 1/5 cup of hot water
1.5 cups of cream
grated emmental cheese
grated fresh parmesan
1 package of Gnocchi
Heat the oil in a deep frying pan (I like to use a Wok for sauce-based dishes like this). Add the onion and garlic and fry until soft. Add Bacon and let fry for 3-4 mins until soft. Add chicken stock and hot water, stir and let simmer until liquid has reduced to less than half. Add cream. Once it has been heated, add Gnocchi and cook for 1 minute. Add the Emmental according to your personal taste. Serve immediately and sprinkle with fresh Parmesan.
Enjoy!
September 16, 2010
Party Planning 101
Part of my passion for cooking (and wine) is about enjoying the preparation that goes into it. I love hosting dinner parties, deciding what I am going to cook, going out shopping for the ingredients, preparing everything down to the last detail.
My husband thinks I'm nuts! He loves to eat - but he doesn't understand the ecstasy I get from the setup and preparation.
My personal Dinner Party mottos
If I am going to have someone over, I might as well have 10 people over. Whether its 2 to 20, the preparations are the same, so why not invite more people over - introduce different groups of friends to each other, and the whole party will run smoother, be more fun and no one will notice if you're taking a little extra long putting the finishing touches on your meal.
Outdo myself and push the limits. Each party is slightly more "evolved" than the last. Pushing myself is the only way I can develop and learn... and I know I can always do it better!
Put a little bit of myself into every dish. My self-imposed challenges also take me to try to create some crazy food creation/combination or complicated dish.
When life gives you lemons, make lemon jokes. Sometimes, despite all efforts, it doesn't work out , but that's OK - Just have a good laugh about it! I recently tried making the most basic American Chocolate Chip cookies for an American friend of mine, and after forgetting the first batch in the oven, the second batch was spaced too close together and I ended up with 1 giant cookie instead. LOL. In the end, it doesn't really matter as long as you have a sense of humour about it - and no one laughs harder at me, than I do!
It's only hubris if I fail. What really keeps me on my toes, in the kitchen, are the simple things: my biggest challenge, actually, is in succeeding the "basic" recipes, because those are the ones I often seem to mess up!
My insanity doesn't stop there...
Before every dinner party,
- I look up original Napkin origami websites, and pick out some strange folding technique.
- I set the table with enough dishes and cutlery for the 3 or 4 courses,
- I lay out 1 specific glass for each of the wines I've selected (usually, there would be as many wines and glasses as there are courses), plus the pre-dinner drink glass, the "trou normand", and the after dinner liqueur and lest we forget the coffee cup and saucer.
- The music is selected according to the mood I want to create.
- The lighting and the colour scheme also play their roles.
My dinner party preparations begin 24 hours before the actual dinner. It helps me to get excited and filled with energy for the party!
The biggest party I ever hosted was a Christmas party at our house in France. I personally catered and served and poured for 150 adults and 75 kids. We were living in France and had just bought a big old house (and no furniture to fill it), so, we filled it with a giant Christmas tree and people. Christmas parties are not common in France, so, being the only North-American in the village, I tried to make it extra special - Hollywood style. We a kids "activity room" so the adults could enjoy themselves (kid-free), we had mistletoe over doorways, Bing Crosby and Ella Fitzgerald crooning in the background, roaring fires in every room... and I got little gifts for each of the 75 kids, personally wrapped and tagged and then had them delivered by Santa (thanks again, my dear father-in-law). The kids loved it, the parents were happy, and I think, everyone really enjoyed themselves. The party had something for everyone.
My goal is always to make every guest feel like I took the time to do something special for them.
I really think that the art of hosting is quickly fading away. Martha Stewart did a good job at reviving it (and this is why I have her as a "party-planning role model". When in doubt, I always ask myself: "WWMD?" (What Would Martha Do?)... and I think that if I ever met her, we would agree that, as with anything in life, the details we put into everything we do are what make the difference between "Good" and "Great".
My husband thinks I'm nuts! He loves to eat - but he doesn't understand the ecstasy I get from the setup and preparation.
My personal Dinner Party mottos
If I am going to have someone over, I might as well have 10 people over. Whether its 2 to 20, the preparations are the same, so why not invite more people over - introduce different groups of friends to each other, and the whole party will run smoother, be more fun and no one will notice if you're taking a little extra long putting the finishing touches on your meal.
Outdo myself and push the limits. Each party is slightly more "evolved" than the last. Pushing myself is the only way I can develop and learn... and I know I can always do it better!
Put a little bit of myself into every dish. My self-imposed challenges also take me to try to create some crazy food creation/combination or complicated dish.
When life gives you lemons, make lemon jokes. Sometimes, despite all efforts, it doesn't work out , but that's OK - Just have a good laugh about it! I recently tried making the most basic American Chocolate Chip cookies for an American friend of mine, and after forgetting the first batch in the oven, the second batch was spaced too close together and I ended up with 1 giant cookie instead. LOL. In the end, it doesn't really matter as long as you have a sense of humour about it - and no one laughs harder at me, than I do!
It's only hubris if I fail. What really keeps me on my toes, in the kitchen, are the simple things: my biggest challenge, actually, is in succeeding the "basic" recipes, because those are the ones I often seem to mess up!
My insanity doesn't stop there...
Before every dinner party,
- I look up original Napkin origami websites, and pick out some strange folding technique.
- I set the table with enough dishes and cutlery for the 3 or 4 courses,
- I lay out 1 specific glass for each of the wines I've selected (usually, there would be as many wines and glasses as there are courses), plus the pre-dinner drink glass, the "trou normand", and the after dinner liqueur and lest we forget the coffee cup and saucer.
- The music is selected according to the mood I want to create.
- The lighting and the colour scheme also play their roles.
My dinner party preparations begin 24 hours before the actual dinner. It helps me to get excited and filled with energy for the party!
The biggest party I ever hosted was a Christmas party at our house in France. I personally catered and served and poured for 150 adults and 75 kids. We were living in France and had just bought a big old house (and no furniture to fill it), so, we filled it with a giant Christmas tree and people. Christmas parties are not common in France, so, being the only North-American in the village, I tried to make it extra special - Hollywood style. We a kids "activity room" so the adults could enjoy themselves (kid-free), we had mistletoe over doorways, Bing Crosby and Ella Fitzgerald crooning in the background, roaring fires in every room... and I got little gifts for each of the 75 kids, personally wrapped and tagged and then had them delivered by Santa (thanks again, my dear father-in-law). The kids loved it, the parents were happy, and I think, everyone really enjoyed themselves. The party had something for everyone.
My goal is always to make every guest feel like I took the time to do something special for them.
I really think that the art of hosting is quickly fading away. Martha Stewart did a good job at reviving it (and this is why I have her as a "party-planning role model". When in doubt, I always ask myself: "WWMD?" (What Would Martha Do?)... and I think that if I ever met her, we would agree that, as with anything in life, the details we put into everything we do are what make the difference between "Good" and "Great".
September 12, 2010
Chocolate Fried Banana
When I was a kid, I used to love Chocolate Fried bananas. This is easy to make, delicious and chocolatey sweet.
Serves 4
Ingredients:
4 Bananas, sliced lengthwise
8 tbls of sugar
8 tbls of cocoa powder
Butter
Melt some butter in a frying pan. Throw in 2 banana halves and sprinkle each side with the sugar and cocoa powder, leaving the banana to fry for 30 secs on each side with the chocolate and sugar. Once you've turned the banana halves over few times and the banana has become soft and caramelized with the chocolate, use a spatula to place the banana on a plate and serve with a side of Vanilla Ice Cream. Repeat with the other Bananas.
Enjoy!
Serves 4
Ingredients:
4 Bananas, sliced lengthwise
8 tbls of sugar
8 tbls of cocoa powder
Butter
Melt some butter in a frying pan. Throw in 2 banana halves and sprinkle each side with the sugar and cocoa powder, leaving the banana to fry for 30 secs on each side with the chocolate and sugar. Once you've turned the banana halves over few times and the banana has become soft and caramelized with the chocolate, use a spatula to place the banana on a plate and serve with a side of Vanilla Ice Cream. Repeat with the other Bananas.
Enjoy!
Onion Dip for Veggies
This recipe is an excellent dip for your favourite raw vegetables. I serve it at parties and make smaller amounts for a healthy pre-dinner nibble.
Recommended Vegetables (raw) for dipping:
- Red, yellow, orange Bell Peppers
- Cauliflower
- Broccoli
- Carrot sticks
- Cucumber
- Celery
- Baby Corn
- Cherry tomatoes
Onion Dip
1 cup of Sour Cream, Crème Fraîche or Quark Cheese
1 package of Onion Soup Mix
Mis the ingredients together. Serve in a bowl with the vegetables on a side platter.
Recommended Vegetables (raw) for dipping:
- Red, yellow, orange Bell Peppers
- Cauliflower
- Broccoli
- Carrot sticks
- Cucumber
- Celery
- Baby Corn
- Cherry tomatoes
Onion Dip
1 cup of Sour Cream, Crème Fraîche or Quark Cheese
1 package of Onion Soup Mix
Mis the ingredients together. Serve in a bowl with the vegetables on a side platter.
Shrimp Cocktail
Prep time: 25 mins + 1hour
Serves 4
Ingredients:
24 large prawns (such as Tiger Shrimp)
1 tsp of salt
Boil 1 ltr of water with 1 tsp of salt. Once it is boiling, cook the prawns until they turn pink in colour (about 5 mins). Drain the cooked shrimp, let cool (1 hour). Peel the prawns and cut a slit across the center of the tail without cutting through.
Cocktail sauce
6 tbls of Mayonnaise
4 tbls of Ketchup
1 tsp of cayenne pepper (more if you like it hot)
6 drops of Tobasco sauce
2 tbls of lemon juice
Salt & Pepper to taste
Combine all of the ingredients together in a bowl and mix until all the ingredients are a pinkish sauce.
Fill in the Martini glass taking care not to get any on the sides. Place the Prawns around a Martini glass by using the cut in the tail to hold the Prawns around the rim of the glass. Garnish the rim with a lemon wedge and garnish the sauce with parley.
Enjoy!
Serves 4
Ingredients:
24 large prawns (such as Tiger Shrimp)
1 tsp of salt
Boil 1 ltr of water with 1 tsp of salt. Once it is boiling, cook the prawns until they turn pink in colour (about 5 mins). Drain the cooked shrimp, let cool (1 hour). Peel the prawns and cut a slit across the center of the tail without cutting through.
Cocktail sauce
6 tbls of Mayonnaise
4 tbls of Ketchup
1 tsp of cayenne pepper (more if you like it hot)
6 drops of Tobasco sauce
2 tbls of lemon juice
Salt & Pepper to taste
Combine all of the ingredients together in a bowl and mix until all the ingredients are a pinkish sauce.
Fill in the Martini glass taking care not to get any on the sides. Place the Prawns around a Martini glass by using the cut in the tail to hold the Prawns around the rim of the glass. Garnish the rim with a lemon wedge and garnish the sauce with parley.
Enjoy!
Chocolate Marble Cake
Serves 4
Ingredients:
3 eggs
1 cup of sugar
2 cups of flour (sifted)
200 grs of butter (room temperature)
1 tsp of Baking powder (sifted)
150 grs of Couverture Dark Chocolate, melted
a little extra butter and breadcrumbs to grease the mould
1 pinch of salt
Preparation:
- Preheat oven at 175ºC.
- Melt chocolate by slowly heating it in a pot or heat-proof bowl sitting over a pot of boiling water (bain-marie).
- In a deep bowl, add the eggs, sugar, butter and salt. Beat with electric mixer on high for about 10 mins or until the mixture has whitened and doubled in volume.
- Slowly add 1 cup of the egg mixture into the melted chocolate, then add the flour and Baking powder, a little bit at a time until the mixture is velvety and free of clumps.
- Grease an 8" mould with a little butter and cover with breadcrumbs (shake off excess)
- First, pour in the white mixture, then, slowly pour in the chocolate mixture.
- Using a knife or toothpick, gently make "figure 8" to give the batter a marble effect (do not do too make Figure 8s)
- Place mould in central rack of oven and bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Let cool on wire rack for 10 mins. Remove from mould and serve with Ice Cream, cream, fruit, chocolate sauce or anything else you can imagine.
Enjoy!
Ingredients:
3 eggs
1 cup of sugar
2 cups of flour (sifted)
200 grs of butter (room temperature)
1 tsp of Baking powder (sifted)
150 grs of Couverture Dark Chocolate, melted
a little extra butter and breadcrumbs to grease the mould
1 pinch of salt
Preparation:
- Preheat oven at 175ºC.
- Melt chocolate by slowly heating it in a pot or heat-proof bowl sitting over a pot of boiling water (bain-marie).
- In a deep bowl, add the eggs, sugar, butter and salt. Beat with electric mixer on high for about 10 mins or until the mixture has whitened and doubled in volume.
- Slowly add 1 cup of the egg mixture into the melted chocolate, then add the flour and Baking powder, a little bit at a time until the mixture is velvety and free of clumps.
- Grease an 8" mould with a little butter and cover with breadcrumbs (shake off excess)
- First, pour in the white mixture, then, slowly pour in the chocolate mixture.
- Using a knife or toothpick, gently make "figure 8" to give the batter a marble effect (do not do too make Figure 8s)
- Place mould in central rack of oven and bake for 1 hour or until a toothpick inserted in the center comes out clean.
- Let cool on wire rack for 10 mins. Remove from mould and serve with Ice Cream, cream, fruit, chocolate sauce or anything else you can imagine.
Enjoy!
Cucumber Salad
Prep time: 10 mins
4 people
Ingredients:
2 large cucumbers, peeled and sliced thinly
3 tblsp Olive Oil
2 tblsp White Wine Vinegar
1 tsp Sugar
Salt & Pepper
Pinch of dry Oregano
Place cucumber slices in shallow bowl. Mix all of the dressing ingredients in a shaker and shake well.
Pour over cucumber, toss and serve.
4 people
Ingredients:
2 large cucumbers, peeled and sliced thinly
3 tblsp Olive Oil
2 tblsp White Wine Vinegar
1 tsp Sugar
Salt & Pepper
Pinch of dry Oregano
Place cucumber slices in shallow bowl. Mix all of the dressing ingredients in a shaker and shake well.
Pour over cucumber, toss and serve.
Greek Salad Dressing
1 tblsp of Lemon Juice
1 1/2 tbls of water
1 garlic clove (minced)
1 generous pinch of dry Thyme
1 generous pinch of dry Oregano
Salt & Pepper
1 tsp of Anchovy Paste or 2 mashed anchovies (Optional)
1/3 cup of Olive oil
Mix all the ingredients (except Olive Oil) in a deep dish and mix using electric mixer (alternatively, put in a Shaker and shake)
Once mixed, add Olive oil.
Keep Refridgerated
1 1/2 tbls of water
1 garlic clove (minced)
1 generous pinch of dry Thyme
1 generous pinch of dry Oregano
Salt & Pepper
1 tsp of Anchovy Paste or 2 mashed anchovies (Optional)
1/3 cup of Olive oil
Mix all the ingredients (except Olive Oil) in a deep dish and mix using electric mixer (alternatively, put in a Shaker and shake)
Once mixed, add Olive oil.
Keep Refridgerated
Greek Salad
Prep Time: 10 mins
for 4 people
Ingredients:
4 medium tomatos (Sliced in wedges)
2 medium cucumbers (sliced then cut in quarters)
2 pita breads (cut in triangles and lightly toasted in oven)
100 gr Feta cheese, chopped or diced
Combine all ingredients in a Salad bowl.
Pour Greek Salad Dressing over the salad's ingredients, toss and serve.
Enjoy!
for 4 people
Ingredients:
4 medium tomatos (Sliced in wedges)
2 medium cucumbers (sliced then cut in quarters)
2 pita breads (cut in triangles and lightly toasted in oven)
100 gr Feta cheese, chopped or diced
Combine all ingredients in a Salad bowl.
Pour Greek Salad Dressing over the salad's ingredients, toss and serve.
Enjoy!
Meal Plan #2
OK. so, here is my second attempt at putting together a Meal Plan for the week. You will notice that some meals overlap the last meal plan, but I am slowly trying to change my meal plan schedule so that it better coincides with appropriate Shopping/Planning days.
Sunday Dinner
Sunday Dinner
- Appetizer - Cucumber Salad
- Main Course - Pork Stir-Fry with Egg-fried Rice
- Dessert - Apple Crumble
- Appetizer - Endive, Walnut and Blue Cheese Salad
- Main Course - Salmon Fillet Papillote, Baby roast potatoes, Steamed broccoli
- Dessert - Strawberries & Cream
- Appetizer - Veggies & Dip
- Main Course - Stuffed Zucchini
- Dessert - Chocolate Fried Banana & Vanilla Ice Cream
- Appetizer - Bruschetta
- Main Course - Breaded Chicken Breasts & French Fries
- Dessert - Yogurt & HomeMade Chocolate Chip Cookies
- Appetizer - Caesar Salad
- Main Course - Spaghetti Bolognaise
- Dessert - Chocolate Marble Cake
- Appetizer - make room for pizza
- Main Course - PIZZA NIGHT!
- Dessert - (left-over) Marble Cake
- Appetizer - Greek Salad
- Main Course - Spinach and Cheese Filo pockets & Rice Pilaf
- Dessert - Unforgettable Ice Cream Sundays
- Appetizer - Shrimp Cocktail
- Main Course - Grilled Steack, Grilled Peppers, Grilled Corn on the cob
- Dessert - Fresh Fruit
September 10, 2010
HomeMade Pizza
In our house, Friday Night is Pizza Night.
Below is my personal recipe for Home Made Pizza. My girls make their own, and we all have fun in the kitchen together.
It is one of our favourite family activites
Pizza Dough:
1 package of bread yeast
1/2 tsp of sugar
125ml warm water
225gr. white flour
1 pinch of Salt
2 tbls of Olive Oil
Mix the Yeast and Sugar and add the warm water in a small bowl. Let stand for 10 mins until bubbles appear on the surface. Mix the dry ingredients in a larger bowl and make a well in the middle. Add the oil and year. Knead by hand until you get a firm ball of dough. Knead for another 10mins on a lightly floured surface. Leave in a slightly oiled bowl, cover and let stand for 30mins, or until the dough has doubled in size. Knead it again, and roll it out onto your pizza dish.
TIP: Brush the surface of the rolled out pizza dough with a little olive oil so that the tomatoe sauce does not make the dough soggy in the oven.
Pizza Sauce:
3 cloves of Garlic, minced
1/4 onion, finely chopped
1 tbls of olive oil
1 small tomatoe, finely chopped
1 Tbls of Tomato concentrate
1/4 cup of canned Tomato purée
Salt/Pepper
1 Tbls of Basil
1 Tbls of Oregano
Heat the Olive oil in a small saucepan, add the Garlic and Onion and fry until soft. add the tomato, concentrate and purée. Add the Salt/Pepper, Basil and Oregano. Let simmer for 10 mins. Spread over the oiled pizza dough.
Pizza Toppings:
These are some of my favourite pizza toppings - and Yes! I do put them all at once on One Pizza.
fried onions and garlic
Enjoy!
Below is my personal recipe for Home Made Pizza. My girls make their own, and we all have fun in the kitchen together.
It is one of our favourite family activites
Pizza Dough:
1 package of bread yeast
1/2 tsp of sugar
125ml warm water
225gr. white flour
1 pinch of Salt
2 tbls of Olive Oil
Mix the Yeast and Sugar and add the warm water in a small bowl. Let stand for 10 mins until bubbles appear on the surface. Mix the dry ingredients in a larger bowl and make a well in the middle. Add the oil and year. Knead by hand until you get a firm ball of dough. Knead for another 10mins on a lightly floured surface. Leave in a slightly oiled bowl, cover and let stand for 30mins, or until the dough has doubled in size. Knead it again, and roll it out onto your pizza dish.
TIP: Brush the surface of the rolled out pizza dough with a little olive oil so that the tomatoe sauce does not make the dough soggy in the oven.
Pizza Sauce:
3 cloves of Garlic, minced
1/4 onion, finely chopped
1 tbls of olive oil
1 small tomatoe, finely chopped
1 Tbls of Tomato concentrate
1/4 cup of canned Tomato purée
Salt/Pepper
1 Tbls of Basil
1 Tbls of Oregano
Heat the Olive oil in a small saucepan, add the Garlic and Onion and fry until soft. add the tomato, concentrate and purée. Add the Salt/Pepper, Basil and Oregano. Let simmer for 10 mins. Spread over the oiled pizza dough.
Pizza Toppings:
These are some of my favourite pizza toppings - and Yes! I do put them all at once on One Pizza.
fried onions and garlic
- fried mushrooms
- canned artichokes
- canned corn
- asparagus
- roasted red peppers
- tomato slices
- bacon + chicken chunks OR shrimp (pre-cooked)
- dry oregano
- fresh basil
- grated mozzarella
- grated emmental
- grated cheddar
Enjoy!
Swedish Meatballs - The Recipe
An easy and delicious Swedish dish that we can all enjoy - young and old. Read the Recipe, or Watch the video (in spanish).
1/2 cup of Milk
50 gr (1/2 cup) of breadcrumbs.
Mix together, let stand for 5-10 mins to swell. This will look like a dry paste.
500gr of minced meat (2parts beef, 1 part pork)
1 1/2 tsp of salt
1 tsp of pepper
1 tsp of sugar
2 tsp of Dijon Mustard
Mix these ingredients together
1 small onion (finely chopped)
Fry until softened
2 eggs
Mix seasoned meat, bread paste, onion and 2 eggs
Splash the mixture with a little Sparkling Water (this will add air into the meatball and make them very light)
Heat some Olive oil and butter in a frying pan. Once it is very hot, use 2 tablespoons to scoop and shape the meat into bite-sized balls. Fry evenly until they are quite brown.
They will be quite crispy on the outside, juicy and fluffy on the inside.
Serve with Mashed potatoes and cranberry sauce.
Enjoy!
1/2 cup of Milk
50 gr (1/2 cup) of breadcrumbs.
Mix together, let stand for 5-10 mins to swell. This will look like a dry paste.
500gr of minced meat (2parts beef, 1 part pork)
1 1/2 tsp of salt
1 tsp of pepper
1 tsp of sugar
2 tsp of Dijon Mustard
Mix these ingredients together
1 small onion (finely chopped)
Fry until softened
2 eggs
Mix seasoned meat, bread paste, onion and 2 eggs
Splash the mixture with a little Sparkling Water (this will add air into the meatball and make them very light)
Heat some Olive oil and butter in a frying pan. Once it is very hot, use 2 tablespoons to scoop and shape the meat into bite-sized balls. Fry evenly until they are quite brown.
They will be quite crispy on the outside, juicy and fluffy on the inside.
Serve with Mashed potatoes and cranberry sauce.
Enjoy!
Swedish Meatballs - The Video!
So, I'm going to try practicing cooking on video. This was my first attempt. I did not have a cameraman, so, the composition and framing of the video is not the best. Another Note: It is in Spanish. Once I get enough practice, I hope to submit videos to a local TV Channel who are holding a contest - the winner gets his/her own Cooking show.
So Please! Any comments, suggestions, ideas for themes... are very welcomed. And Yes! I am in search of a Cameraman!
If you want the recipe, check out the Recipe page for Swedish Meatballs.
Oh! and one more thing: Try not to laugh too hard!
So Please! Any comments, suggestions, ideas for themes... are very welcomed. And Yes! I am in search of a Cameraman!
If you want the recipe, check out the Recipe page for Swedish Meatballs.
Oh! and one more thing: Try not to laugh too hard!
September 8, 2010
There's service and then there's Service!
Today, I ate out 3 times during the day. And I "enjoyed" a completely different level of service each time.
The first time I went out, today, was for lunch. A cafe in a upscale mall. I sat there, at my little table for 2, waiting for my business partner... I sat there for close to 10 mins. No one looked at me. No one said anything. Eventually, as I looked though the menu, a waitress came up to me and said: "are you thinking of ordering anything?" When I nodded, she changed her smile to a "self-evident" look on her face and said: "well, walk up to the bar to order it". I ordered, I cleared my own table, I asked for the bill at the bar, waited for 10 mins for the bill- while standing - , and then had to argue with them that I was still waiting for my 10€ in change (which was another 5 mins before they gave to me).
My second experience was at the airport. A friend of mine was in town for just a couple of hours and we met up at the resto/bar for a drink and tapas. We chose one of many cafeteria-type restaurants where there is a line of food in a fridge to chose from and you move up to the register (like at IKEA), or there was a cafe/bar-style counter where you order your food from a person and they let you eat it, before charging you for it (while you stand at the counter). In this experience we ordered a couple of Whisky&Cokes from a lady, asked for the bill from a young man, who then seeked out the help of his manager to find our bill or re-type it in order to charge us for it. The whole "paying" experience lasted about 5 mins because no one knew anything about how to find us in the computer register (in an airport, 5 mins is an eternity).
My last experience of the day was at a restaurant near my house "Quattro Room". This is a very chic restaurant. It has been opened for about 4 years. I go there primarily for their Tuna Tartare which is the best I have ever had anywhere. The same "room director" has been there since the beginning although the staff has changed several times over. The Room director always personally attends to every table - greeting you as you sit down, checking that everything is ok, and thanking you for your meal with free chupitos (a shot - usually fruit schnapps or flavoured moonshine). The waitstaff are always kind and helpful, and this staff goes the extra way to joke, recommend and help you through every course to ensure it is the best experience you could have. It is not a particularly expensive restaurant, but the experience is always enjoyable (and the food is also very good).
In North America, no matter where you go, you will get decent service: quick, polite and friendly. As a Canadian, this seems basic to human interaction in every type of business. But my 9 years in Southern Europe has taught me otherwise. "Quick" is luxury. "Polite" is often a pleasant surprise and "Friendliness" is always unexpected. Don't get me wrong! Southern Europeans - everywhere I have ever been, have always been polite, friendly, educational about their countries, proud of their heritage and culinary delights etc. Europe is Great! This is why I live here. But something happens when the Southern Europeans get behind a counter (or apron) ; they turn into the gremlin version of themselves.
Why??? Is it that difficult to be hospitable like at the "Quattro Room"? I have been there at least a dozen times, and raved about it to all who I meet. Is this not what most restaurant owners want???
I like researching my next culinary experience. It makes me excited about the experience and makes me impatient about the "big event" like a child hopelessly waiting for Christmas morning to open gifts. And nothing, to me, is a bigger disappointment than not being able to fully, properly, unbiasedly enjoy the culinary experience I have so been awaitin , - for something as ·banal· as the bad service received.
As much I may like/love the food in a restaurant, if the service is bad - the whole restaurant is bad. Why is this such a hard concept to learn??? Maybe I should start a new business venture as a "Restaurant Service Consultant" - I could be a "spy customer" who then, reports back to the owners/managers about what to do to improve their service (and therefore, the customer's experience; the word of mouth; and the marketing) at no additional cost (except for my fee, LOL) and increase their earnings by ??%
Someone... Please advise!!! I am desperate for an answer!!!
The first time I went out, today, was for lunch. A cafe in a upscale mall. I sat there, at my little table for 2, waiting for my business partner... I sat there for close to 10 mins. No one looked at me. No one said anything. Eventually, as I looked though the menu, a waitress came up to me and said: "are you thinking of ordering anything?" When I nodded, she changed her smile to a "self-evident" look on her face and said: "well, walk up to the bar to order it". I ordered, I cleared my own table, I asked for the bill at the bar, waited for 10 mins for the bill- while standing - , and then had to argue with them that I was still waiting for my 10€ in change (which was another 5 mins before they gave to me).
My second experience was at the airport. A friend of mine was in town for just a couple of hours and we met up at the resto/bar for a drink and tapas. We chose one of many cafeteria-type restaurants where there is a line of food in a fridge to chose from and you move up to the register (like at IKEA), or there was a cafe/bar-style counter where you order your food from a person and they let you eat it, before charging you for it (while you stand at the counter). In this experience we ordered a couple of Whisky&Cokes from a lady, asked for the bill from a young man, who then seeked out the help of his manager to find our bill or re-type it in order to charge us for it. The whole "paying" experience lasted about 5 mins because no one knew anything about how to find us in the computer register (in an airport, 5 mins is an eternity).
My last experience of the day was at a restaurant near my house "Quattro Room". This is a very chic restaurant. It has been opened for about 4 years. I go there primarily for their Tuna Tartare which is the best I have ever had anywhere. The same "room director" has been there since the beginning although the staff has changed several times over. The Room director always personally attends to every table - greeting you as you sit down, checking that everything is ok, and thanking you for your meal with free chupitos (a shot - usually fruit schnapps or flavoured moonshine). The waitstaff are always kind and helpful, and this staff goes the extra way to joke, recommend and help you through every course to ensure it is the best experience you could have. It is not a particularly expensive restaurant, but the experience is always enjoyable (and the food is also very good).
In North America, no matter where you go, you will get decent service: quick, polite and friendly. As a Canadian, this seems basic to human interaction in every type of business. But my 9 years in Southern Europe has taught me otherwise. "Quick" is luxury. "Polite" is often a pleasant surprise and "Friendliness" is always unexpected. Don't get me wrong! Southern Europeans - everywhere I have ever been, have always been polite, friendly, educational about their countries, proud of their heritage and culinary delights etc. Europe is Great! This is why I live here. But something happens when the Southern Europeans get behind a counter (or apron) ; they turn into the gremlin version of themselves.
Why??? Is it that difficult to be hospitable like at the "Quattro Room"? I have been there at least a dozen times, and raved about it to all who I meet. Is this not what most restaurant owners want???
I like researching my next culinary experience. It makes me excited about the experience and makes me impatient about the "big event" like a child hopelessly waiting for Christmas morning to open gifts. And nothing, to me, is a bigger disappointment than not being able to fully, properly, unbiasedly enjoy the culinary experience I have so been awaitin , - for something as ·banal· as the bad service received.
As much I may like/love the food in a restaurant, if the service is bad - the whole restaurant is bad. Why is this such a hard concept to learn??? Maybe I should start a new business venture as a "Restaurant Service Consultant" - I could be a "spy customer" who then, reports back to the owners/managers about what to do to improve their service (and therefore, the customer's experience; the word of mouth; and the marketing) at no additional cost (except for my fee, LOL) and increase their earnings by ??%
Someone... Please advise!!! I am desperate for an answer!!!
September 6, 2010
Meal Plan #1
Today, I start a new segment of Vinum et Victus - every Sunday, I will provide a meal plan for the week. However, it is important to note I will not be providing lunch plans for mondays thru fridays as working from home means I mostly eat sandwiches or left-overs for lunch. ;)
All the meal plans provided represent what I'll be feeding my family for the week. My meal plans have 3 things in mind:
I will try to provide the recipe for anything below that isn't self explanatory (but I will add them day-by-day).
Monday night
Tuesday night
Enjoy !
All the meal plans provided represent what I'll be feeding my family for the week. My meal plans have 3 things in mind:
- Healthy meals for my growing girls,
- Easy to make because of my busy schedule, and,
- Inexpensive (sometimes Where you shop makes more of a difference than What you buy, but I try not to spend more than 100€ a week for the 4 of us, including all the drinks, snacks and extras that do not show up in a meal plan).
I will try to provide the recipe for anything below that isn't self explanatory (but I will add them day-by-day).
Monday night
- (Appetizer) - Gazpacho
- (Main Course) - Grilled Aparagus & Red Peppers with Steack
- (Dessert) - Fresh Strawberries in Port wine
Tuesday night
- (Appetizer) - Steamed artichokes with garlic butter
- (Main Course) - Roasted Pork & Rosemary Roasted Potatoes & Carrots
- (Dessert) - Fruit Salad
- (Appetizer) - Tomato Salad (Spanish Style)
- (Main Course) - Spinach & Meat Lasagna with Cheese Sauce
- (Dessert) - Home-made chocolate chip cookies
Thursday night
- (Appetizer) - stewed peas with bacon
- (Main Course) - Swedish Meatballs with French Fries
- (Dessert) - Vanilla Ice cream with a Cookie
- (Appetizer) - make room for pizza
- (Main Course) - PIZZA NIGHT !!!
- (Dessert) - Fruit & Yogurt
- An Ode to the French peasant:
- 1 Baguette, a variety of hams (cured, steamed, roasted),
- a variety of cured sausages (Chorizo, Fuet etc),
- a variety of cheeses (Brie, Reblochon, Herbed goat cheese, Brebis),
- Black Cherry jam (for the Goat and Brebis cheese)
- Basic salad - lettuce and tomato with Balsamic Vinegrette,
- 1 bottle of red wine (Recommend anything from Gigondas or Cote-du-Rhone).
- (Appetizer) - Green and Wax bean salad
- (Main Course) - BBQ ribs, roast sweet potato, grilled onions
- (Dessert) - Cheese platter & Fresh Bread
- (Appetizer) - Pasta salad
- (Main Course) - Spinach and bacon Quiche, Ham & Cheese mini-sandwiches in Brioche
- (Dessert) - White Chocolate Mousse
- (Appetizer) - Spiced Carrot Salad
- (Main Course) - Morrocan Lamb Chops with Fennel and Harissa, Couscous
- (Dessert) - Orange and Mango smoothie
Enjoy !
September 4, 2010
Wine, Wine... How I love thee!
It is 20 to 1AM on Saturday morning (00:40). I have opened 3* bottles of wine, this evening (shared with my husband)
Alsacian Gezurtzraminer (white) - Rosenhoff 2008 - Excellent! Paired well with the Morroccan Chicken Tajine I prepared for dinner.
Alsacian Pinot Noir (rosé) - Rosenhof, 2008 - This one, we abandoned after the first sip for its TERRIBLENOUS (is that a word?)
Ribera Del Duero Tinta del País (red)- Tarsus Crianza 2006 - Would comibine perfectly with goat cheese and black cherry jam - unfortunately, all we had in the fridge were my daughters' BabyBels - that was good too!
There is something about wine, that I LOVE. Yes - wine does speak a story far beyond its appearance. Yes - a wine evolves much like a person, and each wine has its own story to tell. To me, wine also has a special effect. It makes me feel powerful.
I know how that might sound. People who get there courage from alcohol are not very strong people... but I am not talking about liquid courage.
The Best Wine (French, in my opnion) is made from grapes that grow mostly in regions where, especially lately, you cannot count on the weather - too much rain or too much sun. The grapes that survive the climate, diseases and pests, get put through an incredible ordeal - being picked and processed in less than 4 hours before they begin to rot; carefully squeezed without breaking the skin; testest for bacteria, purified, tested again; kept in barrils for x months (this process also being very sensitive to climate, the condition of the barrels, the bacteria etc) and then finally bottled, stored, transported, stored again, bought, driven home and them, hopefully, kept horizontally, in a dark place at around 11ºC and 70% humidity for days, months (and sometimes) years until it finally gets opened, tasted and, with a little luck, considered a good wine.
We ALL go through the same process in life: we get put through various tests of character and strength. We are constantly tested . And in the end, those of us who fight, surpass and succeed feel like survivalists, stronger, and more powerful. This is why I love wine - it reminds me that I am stronger than all the elements thrown at me. And like an fine 1er Grand Cru: I will survive and I will surpass what's expected.
I Love Wine.
Enjoy!
Alsacian Gezurtzraminer (white) - Rosenhoff 2008 - Excellent! Paired well with the Morroccan Chicken Tajine I prepared for dinner.
Alsacian Pinot Noir (rosé) - Rosenhof, 2008 - This one, we abandoned after the first sip for its TERRIBLENOUS (is that a word?)
Ribera Del Duero Tinta del País (red)- Tarsus Crianza 2006 - Would comibine perfectly with goat cheese and black cherry jam - unfortunately, all we had in the fridge were my daughters' BabyBels - that was good too!
There is something about wine, that I LOVE. Yes - wine does speak a story far beyond its appearance. Yes - a wine evolves much like a person, and each wine has its own story to tell. To me, wine also has a special effect. It makes me feel powerful.
I know how that might sound. People who get there courage from alcohol are not very strong people... but I am not talking about liquid courage.
The Best Wine (French, in my opnion) is made from grapes that grow mostly in regions where, especially lately, you cannot count on the weather - too much rain or too much sun. The grapes that survive the climate, diseases and pests, get put through an incredible ordeal - being picked and processed in less than 4 hours before they begin to rot; carefully squeezed without breaking the skin; testest for bacteria, purified, tested again; kept in barrils for x months (this process also being very sensitive to climate, the condition of the barrels, the bacteria etc) and then finally bottled, stored, transported, stored again, bought, driven home and them, hopefully, kept horizontally, in a dark place at around 11ºC and 70% humidity for days, months (and sometimes) years until it finally gets opened, tasted and, with a little luck, considered a good wine.
We ALL go through the same process in life: we get put through various tests of character and strength. We are constantly tested . And in the end, those of us who fight, surpass and succeed feel like survivalists, stronger, and more powerful. This is why I love wine - it reminds me that I am stronger than all the elements thrown at me. And like an fine 1er Grand Cru: I will survive and I will surpass what's expected.
I Love Wine.
Enjoy!
September 3, 2010
Friday night is Pizza Night!
My husband and I both have hectic jobs. On a good day, my husband gets home at 9pm. I work freelance from home, so, I'm often at the computer for 80% of the day, taking breaks only to eat. We also have 2 daughters who have their own hectic academic and after-school agenda.
So, when friday comes around, the 4 of us look forward to Pizza Night. It is our reward for a hard week's work.
We have 3 types of Pizza Night:
- Frozen pizza - yes I do eat Frozen pizza, but only Dr. Oetker (spinach pizza, chicken pizza and four cheese pizza)
- Restaurant pizza - my 6year-old loves Pizza Sana. They make healthy pizzas with unusual vegetables and your choice of pizza doughs (including a gluten-free pizza base).
- HomeMade pizza - these are my favourite! The girls and I make the dough ourselves -they dress up in their aprons and chef hats and love kneading the dough, shaping it and then dressing up their pizza just the way they like it. My husband used to take part in the fun as well, but always ends up liking my pizza better - so, he's given up trying and just has me make 2 of whatever I make ;)
what do I add? Here is the short list:
Yes. My pizza is usually about 2" tall . I love it! and you will too ;)
Enjoy!
So, when friday comes around, the 4 of us look forward to Pizza Night. It is our reward for a hard week's work.
We have 3 types of Pizza Night:
- Frozen pizza - yes I do eat Frozen pizza, but only Dr. Oetker (spinach pizza, chicken pizza and four cheese pizza)
- Restaurant pizza - my 6year-old loves Pizza Sana. They make healthy pizzas with unusual vegetables and your choice of pizza doughs (including a gluten-free pizza base).
- HomeMade pizza - these are my favourite! The girls and I make the dough ourselves -they dress up in their aprons and chef hats and love kneading the dough, shaping it and then dressing up their pizza just the way they like it. My husband used to take part in the fun as well, but always ends up liking my pizza better - so, he's given up trying and just has me make 2 of whatever I make ;)
what do I add? Here is the short list:
- tomato sauce (home made since I can't find pizza sauce in spain)
- fried onions and garlic
- fried mushrooms
- canned artichokes
- canned corn
- asparagus
- roasted red peppers
- tomato slices
- (bacon + chicken chunks) OR (shrimp)
- dry oregano
- fresh basil
- grated mozzarella
- grated emmental
- grated cheddar
Yes. My pizza is usually about 2" tall . I love it! and you will too ;)
Enjoy!
The Perfect Burger
When I make burgers, I just throw stuff in - I never measure (actually, that's true of almost everything I cook), so this is only an approximation of what to add.
500 grs of top quality ground beef - in Europe, I prefer Irish beef.
1 egg
3/4 cup of bread crumbs
2 tbls of oregano
2 tbls of Dijon mustard (regular American mustard is less spicy if you have kids)
1/2 an onion, finely chopped
Salt & Pepper
Your beef must be ALL beef. In spain, the beef is often mixed with pork or bread crumbs, so it is important that you are buying JUST BEEF (eventhough you will be adding the breadcrumbs afterwards).
Mix all of the ingredients together and make THIN patties. Thicker patties take longer to cook, and require more herbs and spices to accentuate the flavour. I find thinner patties more juicy and packed with flavour and after all, nothing prevents me from putting 2 or 3 patties in one bun ;)
After your patties are shaped, just slapped them on the hot BBQ (or indoor grill)... Do NOT fry them!!
Your bread absolutely needs sesame seeds (it can't be a truly North American burger without the seeds) and then the "All-dressed Burger" will have:
- mustard
- ketchup
- mayonnaise
- green relish (sweet ground pickled cucumber)
- tomato slices
- lettuce
- onions (I prefer if they've also been Barbecued)
- pickle slices
- bacon
- at least one slice of cheese (monterrey, cheddar, mozzarella, provolone)
If you can actually bite a burger this size... you're doing good. If not, you can also take George Costanza's approach , and use a knife and fork..
Enjoy!
500 grs of top quality ground beef - in Europe, I prefer Irish beef.
1 egg
3/4 cup of bread crumbs
2 tbls of oregano
2 tbls of Dijon mustard (regular American mustard is less spicy if you have kids)
1/2 an onion, finely chopped
Salt & Pepper
Your beef must be ALL beef. In spain, the beef is often mixed with pork or bread crumbs, so it is important that you are buying JUST BEEF (eventhough you will be adding the breadcrumbs afterwards).
Mix all of the ingredients together and make THIN patties. Thicker patties take longer to cook, and require more herbs and spices to accentuate the flavour. I find thinner patties more juicy and packed with flavour and after all, nothing prevents me from putting 2 or 3 patties in one bun ;)
After your patties are shaped, just slapped them on the hot BBQ (or indoor grill)... Do NOT fry them!!
Your bread absolutely needs sesame seeds (it can't be a truly North American burger without the seeds) and then the "All-dressed Burger" will have:
- mustard
- ketchup
- mayonnaise
- green relish (sweet ground pickled cucumber)
- tomato slices
- lettuce
- onions (I prefer if they've also been Barbecued)
- pickle slices
- bacon
- at least one slice of cheese (monterrey, cheddar, mozzarella, provolone)
If you can actually bite a burger this size... you're doing good. If not, you can also take George Costanza's approach , and use a knife and fork..
Enjoy!
September 2, 2010
In search of the perfect burger
I am a proud Canadian. Canadians are happy people; peacekeepers and good samaritans. We are often mistaken for Americans so, a true Canadian wears a Maple leaf, somewhere on their person, at all times (yours truly not included). But there are some similarities:
- more or less, we share the same historic background - although we stayed on the Queen's side
- we love big things - big houses, big cars, big gardens...
- we love Barbecues
More specifically, we love burgers. Aaahhh burgers! the symbol of long indian summers... memories or all day/all night parties, the origin of fast food... Yes, burgers are a wonderful thing, but so few people do it well.
Meat quality is key. Then the seasonings, the bread, and lastly, the condiments.
After 3 years in Madrid - a city that has a huge American contingency (but very few Canadians), I have only found one place that makes decent Burgers - this place is The House of Blues in SanSebastian de los Reyes - an industrial suburb of Madrid. Their burgers are big, juicy and offer all of the usual North American condiments.
If you are looking for a good, simple burger recipe... check out The Perfect Burger in my Recipe section.
- more or less, we share the same historic background - although we stayed on the Queen's side
- we love big things - big houses, big cars, big gardens...
- we love Barbecues
More specifically, we love burgers. Aaahhh burgers! the symbol of long indian summers... memories or all day/all night parties, the origin of fast food... Yes, burgers are a wonderful thing, but so few people do it well.
Meat quality is key. Then the seasonings, the bread, and lastly, the condiments.
After 3 years in Madrid - a city that has a huge American contingency (but very few Canadians), I have only found one place that makes decent Burgers - this place is The House of Blues in SanSebastian de los Reyes - an industrial suburb of Madrid. Their burgers are big, juicy and offer all of the usual North American condiments.
If you are looking for a good, simple burger recipe... check out The Perfect Burger in my Recipe section.
September 1, 2010
(Cooking) Dreams come true!
So, I signed up to Chef School and I have just found out that I got a spot in the January class. I love to cook and I have been looking forward to Chef school for a very long time... but although living in Madrid has its good side (great restaurants, tapas, fabulous shopping and long hot summers)... it does not seem to have any famous, world-recognized Chef schools. Until NOW!
In January, Le Cordon Bleu will be inaugurating its Madrid school. Le Cordon Bleu has been my dream since... um... Forever! I am so happy to have finally got a spot and join the ranks of famous chefs such as Julia Child, Nathalie Dupree, Allen Susser, Kathleen Flinn and many others.
Sometimes, Dreams do come true!
In January, Le Cordon Bleu will be inaugurating its Madrid school. Le Cordon Bleu has been my dream since... um... Forever! I am so happy to have finally got a spot and join the ranks of famous chefs such as Julia Child, Nathalie Dupree, Allen Susser, Kathleen Flinn and many others.
Sometimes, Dreams do come true!
Subscribe to:
Posts (Atom)
