December 24, 2011

March 20, 2011

sunday roast


Spring is well on its way (woo hoo!) but it's still cold enough to enjoy a good roast chicken on a Sunday evening.  It's one of those universal comfort foods that just evoke home and hearth and happy thoughts and the added bonus is that it makes for great leftovers for at least one dinner this week.

I have been making Christina Ferrare's recipe for quite some time now and I've never looked back.   What intrigued me about it at first was the quick marinade that goes over the chicken immediately before roasting and what hooked me was how moist and flavourful it is.

Sometimes the simplest is also the best.

February 28, 2011

the chicken channel



Introducing the latest addition to the exciting ambient channel lineup over at Rogers which includes the sunset channel, the cottage channel and the aquarium channel:  the rotisserie channel presents all chicken all the time.  

Thanks to the good folks at Swiss Chalet and Rogers Cable we now have an entire channel devoted to chickens roasting on a spit.  If you're not part of the Rogers cable empire, not to worry - you can watch poultry in motion online.

And they say there's nothing good on TV anymore!

February 25, 2011

in loving memory


On February 16 our dear friend passed away.  She was 51 years old.   A devoted wife and mother and an active participant in her church and in charity work, she dedicated her life to helping others.

Her daughters and siblings spoke eloquently at her funeral, remembering the countless ways that she had let them know that they were loved.  She was famous for her chocolate chip banana muffins, a favourite with her children, and I couldn't think of a better way to remember our friend than to make a batch of my own.

My dear friend, may you always walk in sunshine.

February 23, 2011

fruit cocktail cake


When was the last time you used tinned fruit cocktail?  I can honestly say I can't recall - I mean, really, doesn't everyone eat fresh fruit now?  Fruit cocktail is so Betty Draper - I felt a little ashamed putting it into my cart at the grocery store, hiding it under all of the fresh veg, finally forced to reveal it in the checkout line, convinced that the cashier was judging me.  But like Betts it's a classic and now has a rightful place in my pantry thanks to this cake.

Fruit cocktail cake is a recipe from the Best of Bridge series of cookbooks (this recipe is from the Royal Treats for Entertaining volume).  Reading these cookbooks transported me right back to the 1950s when an evening of bridge was absolument de rigueur for the country club set.  With the current popularity of Mad Men, it's time for these bestselling cookbooks to make a kitschy comeback in the modern kitchen.

The fruit cocktail cake is a winner, not much to look at but so moist it reminds me of sticky toffee pudding or a soaked rum cake.  And it's even better the next day.  Perfect for kicking it old school with an evening of bridge...or a Mad Men marathon.

February 3, 2011

year of the rabbit


Time to dust off your bunny slippers and ring in the year of the rabbit!

The rabbit is said to bring stability, a time to catch your breath and calm your nerves.  According to Chinese astrologers, 2011 will be a quiet year, bringing peace and diplomacy, and a renewed focus on family.  After the turmoil of the last few years, that is music to my ears.

So, from the bottom of my heart, welcome rabbit and Gung Hay Fat Choy (may prosperity be with you)!

February 2, 2011

the morning giggle

Oh how the rest of Canada loves to make fun of Toronto...




January 27, 2011

kumbaya


Something I've recently come to learn about myself is that I really dislike conflict.  Given that I am in a profession in which conflict is all but inevitable and that it took me 15 years to figure this out about myself is stunning - it really speaks volumes about my lack of self-awareness.

Don't get me wrong, I can get into a heated debate with the best of them but it gnaws at me for days as I berate myself, whether it's for coming on too strong or for caving like a sissy.  I just don't think I have the stomach for it and if I had my way we'd all be holding hands and singing Kumbaya.

Since I don't expect my colleagues to break out into song any time soon, I tell myself I just need to figure out how to live with conflict without eating my body weight in chocolate every week.  But then a day like today happens and I question that strategy and my priorities.

A very close friend of our family was diagnosed with late stage IV colon cancer just after the holidays.  She was in hospital for 3 weeks while undergoing chemo and has now been discharged with a terminal diagnosis.  She is in her early fifties.

In light of such a tragic situation, these conflicts are petty and ridiculous, matters of deep insignificance.  


January 25, 2011

the inside scoop on pasta carbonara


Bacon, eggs, cheese and and pasta - what's not to love?   Unfortunately my photo doesn't do it justice as we were in too much of a hurry to eat it to worry about the quality of the pics!

I learned to make this as a child with my grandfather.   He spent a number of years in Rome as a young man after WWII, which is where he learned to make pasta carbonara, and as we made it he would tell me the legend of its origins.  He passed away 3 years ago and I think of him every time I make it.

Carbonara is derived from the Italian "carbone" which means charcoal and there are many different variations of the story of how pasta came to be named after a lump of coal.  My grandfather's version has the dish named for the copious amounts of black pepper which fleck the pasta, resembling the ash which settles around burning charcoal.  

Whatever its origins, as with most Italian dishes, there are few cardinal rules and breaking one of them will be considered a sacrilege.

First and foremost: NO CREAM!  I was shocked and appalled when I learned that many American recipes add cream to the dish.  Please don't do it - it's really not necessary as the dish is luscious without it and the cream just obscures the flavours in the dish.

Second:  the pasta must be spaghetti.  No substitutions.

Beyond that, it's a simple sauce of egg yolks (or whole eggs if you prefer), pecorino romano (or parmigiano reggiano, as I prefer) and ground black pepper studded with rendered pancetta (or bacon) cubes.

 Step 1:  While spaghetti is cooking, add egg yolks (1 per serving plus 1 for the dish) to a bowl with grated parmigiano reggiano or pecorino romano (approximately 2 tbsp per serving but feel free to be generous) and a generous amount of ground black pepper.  Mix with a fork.


Step 2:  Cube and brown bacon (approximately 2 strips per serving).  Feel free to use pancetta or guanciale if you prefer - they are more classic but bacon will give the pasta a lovely smoky flavour.  When the bacon is browned I like to drain the fat and replace it with olive oil, placing the pan over low heat to warm the oil.

When the pasta is cooked, drain and toss quickly with egg mixture and add hot bacon and oil.  Toss until egg is just cooked through, adding up to 1/4 cup of the pasta water to help thin the sauce and cook the egg.

Serve immediately while it's hot - it's not very appetizing once it's cooled or even reheated but that's never a problem in my house because there's never any left over!

I am participating in Presto Pasta Nights so please head over to Tastes of Home on Friday to be inspired by Jen's first PPN roundup!

January 4, 2011

scorched snow


I just learned that it is possible to scorch snow.  Who knew that melting snow over a fire will cause it to scorch so that it will actually taste burnt?   Fortunately there is a solution:  you can avoid this by adding a bit of water to the pot first.

First day back to work after the holidays and already I'm procrastinating!