Basil BLT with Havarti on Sourdough bread

Sorry it's been so long since I posted. I've been lazy and not cooking anything new. But this is Mmmmmmmmmmmm.... let me tell you! So, in honour of lovely in season garden tomatoes....

1) Cook bacon (unless your a vegetarian; then of course you'll want to skip that step) ;o)

2) Toast 2 pieces of buttered sourdough bread under the broiler

3) Add to one piece of sourdough:

• little bit o' mayo
• little bit of lettuce (on both sides keeps bread from sogging) i like the crunch of iceberg
• tomatoes
• salt & fresh ground pepper
• LOTs of fresh basil (i like it chopped)
  
• a thin slice of Havarti
  

Stick it under the broiler (to melt that havarti cheese)

4) Add to the other piece of sourdough:

• little bit o' mayo
  
• more fresh basil! :O)
  
• bacon (if you eat it) i like to tear it into bite sized pieces
  
• more lettuce
  

Smoosh sides together & chomp away,

Happy eating!
:O)
Mel

Pizza Dough Nirvana--Ingredient of the day

This frozen beasty......or......this homemade frozen yeasty?

(Okay, these pictures suck, but we ate it too fast to photograph. YUM!)

This pizza dough recipe is astoundingly perfect.

Warning!!! joyous raving rant of riotously happy taste-buds to follow:

Without exaggeration (Well actually with a helluva LOT of exaggeration but that's still not enough exaggeration) this is awe-inspiring. I have eaten a lot of pizza in my time. I'm originally from Ontario where there were many great pizza joints--which has caused me many a sad "sighhhhhhh" since I moved to BC. Here, (near Burnaby) I couldn't find a good pizza place at all. Now, I no longer need to. All is well!

The recipe was shared by Heidi Swanson of 101 Cookbooks. It was created by Peter Reinhart who wrote Bread Baker's Apprentice. The man is a genius.

Don't let the recipe's many pointers intimidate you; they are beyond handy. If I can do this, you can do this. I hadn't ever made a single pizza dough, yet it turned out so well that it was seriously the best thing I have ever eaten.

The six things you do that make it work so well:

• Chill the flour in the fridge (I used all-purpose but purists say to get the best)

• Chill utensils as you work (or your hand) in a bowl of cold water with an ice cube in it. SO worth the chilliness.
  

• Let the dough sit in the fridge for 1/2/3 days (though after the 3 days, you need to freeze unused portions) The frozen crusts come out lovely, just defrost for a day.
  

• Use a Pizza Stone & heat it first (mine is from Pampered chef & worth every penny--though I did get it free, haha from my BamBam (grandma) who got it at a garage sale.) I am considering buying a second one for entertaining though. It's a gem.
  

• Fire up your oven as hot as it can go--safely ;0) 450 will work, but I like 525 degrees--I was giddy with joy when I saw that my oven goes to 550; you can't imagine!

• Keep the fillings simple & high quality. (I'm usually a top it til it tumbles kind of girl, but great sauce, cheese, & pepperoni (or your favourite vegetarian topping) can't be beat for simple yummiousness.

One method for working with the dough, if it intimidates you (like it does me):

I'm awful at working with dough & transferring it to my hot pizza stone without calamity, so I developed this trick to get it to work. I make panzerottis instead of flat pizza.

• Lightly flour & put pizza stone in oven (higher the better--cornmeal is awesome in place of flour) :0)
  

• Use the bottom of another solid pan or large plate to build your pizza on.
  

• Flour it and stretch dough out (don't be upset if your dough is very thin. The major problem with homemade they say is that the middle is tricky to get the dough to cook. The thiness doesn't burn amazingly enough (at least not in my experience) and it isn't undercooked. Nice crunch too.
  

• Sauce the whole dough and build ingredients on one half
  

• Fold in half to form panzerotti
  

• Flatten edges of crust out well, so they'll cook evenly
  

• Open oven and quickly turn the pan upside down to flop it onto your hot pizza stone
  

This really is way easier in practice, promise!

Enjoy!
:0)
mel

Club sandwich Salad (a crunchy green take on the sandwich)

This picture is a cheat, because it's a bread-less version of this club salad recipe--with red pepper as a substitute for the tomatoes. Hardly the same, but kinda perty, no? It also has fresh dill and sorrel. (Sorrel is an unusually lemony perennial green that is delightful. I grow it in a pot.) :0)

Being a club sandwich fiend this is my favourite salad:

• Lettuce (a mix of Iceberg or Romaine for crunch with organic salad greens like mescaline mix or baby spinach is scrumptious and a good way to introduce greener varieties of lettuce to kids)
• Bacon Cooked 'til it's the crispness you like (avoid bacon bits like the plague--> they are evil! Muhahaha!)
  
• Tomatoes (if you don't have fresh canned finely diced are nice)
  
• Chicken or Turkey (For best results, put poultry in a ziplock bag and flatten it with a meat hammer until even. Cook 'til tender & moist, but not overdone of course!) ;0)
• Havarti or old /medium cheddar (or your favourite cheese)
• Green onion (fine chop)
  

You could use shrimp/crab/scallop as well or instead of poultry (seafood club, right?)

Avocado is awesome too (large cubes lightly salted.)

For entertaining friends who are Vegetarians: You could make a salad bar that includes the above, but also has chickpeas (Garbonzo beans--which are lovely toasted.) Other options include pine nuts, spiced pecans, pomegranate seeds...

Dressing:

I love this best topped with Ranch dressing (to which I add a shot of white balsamic vinegar & fresh herbs) or a with any mayonnaise-y vinaigrette. The pow of vinegar is the best! (TIP: If you can let your homemade dressings sit for at least an hour/overnight for flavours to marry.)

Homemade Sourdough croûtons:

If you hate store bought croûtons, like I do, you may be pleasantly surprised by making your own tasty morsels.

Butter & a little cooking oil
Sourdough (or other fresh bread)
Sea Salt
Freshly ground pepper
Pinch cayene
Paprika/other spices you like
Lemon/lime zest
Flat Leaf Italian Parsley/Cilantro/Dill or finely chopped Herb of your choice
Garlic

Add the ingredients in the order above (most important is the garlic last to avoid burning it bitter.) Toast it. This makes crispy croûtons with a soft warm inside. Mmmmm....

Thanks for looking. Happy Cooking,
:0)
Mel

Popcorn anyone?

When's the last-time you had Jiffy Pop? Charles brought this nostalgic product home from the grocery store this week and I had to giggle. Brings back memories! How fun to watch it pop.

Popcorn is actually a very healthy snack food. A doctor recommended it to my friend as the best way to get a lot of fiber into her kid. :0) Granted, Jiffy Pop is not as healthy (or even as tasty) as homemade. It is super fun though.

My favourite way to have popcorn is with a wee bit of butter ;0) some funky seasonings from the spice drawer.

Well, gotta go eat some popcorn. Wish I could share!

:0) Mel

'The Joy of' Warm Potato Pancakes on a Cold Cold Day

I've been flipping through the joy of cooking for old faves. It's rainy and cold today and our heat is not working in our apartment (the landlord doesn't get back for a week!) So, what better excuse for warm comfort food? (and a fuzzy sweater straight out of the drier)? We used to make these when I was little; I've missed 'em! :0)

Makes about 12 three-inch cakes.
This recipe demands mature potatoes. (Russets that have been sitting in the cupboard for a while are great.) Potatoes don't do well in the fridge...

Peel and grate coarsely until you have:
2 cups grated potatoes (about 4 medium-sized mature russet potatoes)
Fold the gratings into a tea-towel and wring it to extract as much moisture from the potatoes as possible. Place them in a bowl. Beat well:
3 eggs
Stir them in the potatoes. Combine and sift:
2 tbsp all-purpose flour
1 tsp salt (and add a fresh grating of  and fresh ground pepper)
1 to 3 tsp grated onion (I like 2.)

I've changed the recipe to add:

1/4 tsp cayenne pepper, 
1/4 tsp paprika,
lemon zest (lots!)
Chopped Fresh herbs of your choice:  I used rosemary & cilantro make a nice mix (or 1/2 tsp dill weed)
3/4 tsp Madras spice
1/2 tsp vinegar
Heat in a skillet (deeper is safer, I find):
1/4 inch or more canola oil
Place spoonfuls of the potato mixture in the skillet, forming them into patties 3 inches in diameter and 1/4 inch thick. I like them as thin as I can get them, since they puff up a little. Thinner makes them crispier, of course. Brown then turn and brown the second side until crisp. (Flip them gently and away from you to avoid splashing.) Place on a plate with paper towel and pat dry with another paper towel to remove extra oil.

These are very best served hot (but they can be cooked in advanced and re-crisped under the broiler with a watchful eye...) I love them served with sour cream; though, the "Joy of Cooking" book suggests applesauce (no thanks!) ;0) Maybe chutney though (and sour cream) , mmmmm... that with a little extra of the Madras (or curry powder) would be delightful. :0P

Enjoy!
Mel

Cheddar Brocolli Soup with a base of Cheese Sauce (made with White/Béchamel Sauce)

This Broccoli Cheddar Soup starts with white sauce to which you just add cheddar & broccoli. :0)

The BEST White sauce or Béchamel sauce:
(from "The Joy of Cooking")

Very Basic: used not only for creaming foods like vegetables and fish but as a base for many other sauces.

Melt over low heat:
2 tbsp butter
For a delicate flavour, even commercial establishments have found no substitute for butter. Add and blend over low heat for 3-5 minutes:
1 1/2 to 2 tbsp flour
Stir in slowly:
1 cup milk
[For better consistency, you may scald the milk beforehand; but be sure--to avoid lumping--that the roux (flour & butter mixture) is cool when you add it. ]

Add:
1 small onion studded with 2/3 whole cloves 1/2 small bay leaf
Cook & stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350 degree oven for 20 minutes to cook slowly. (The oven interval also saves your time and hands for other kitchen jobs.) Strain the sauce.
Season to taste.
When I'm making cheese sauce, I add V.E. Giardino salt blend & four pepper blend. A grating of whole nutmeg, a sprinkle of paprika, 1/4 tsp dry mustard, and the tiniest pinch of Cayenne.

[For creamed dishes, use about 1/2 as much sauce as solids.]

Cheese sauce:

Prepare White/Béchamel Sauce
When it is smooth & hot, reduce the heat & add:
1 cup or less (or more) ;0) grated cheese
Stir the sauce until cheese is melted.

To make this into Broccoli Cheddar Soup, just add an extra cup of milk & gently steamed broccoli that has been diced. It's also great with Chinese Broccoli, Cauliflower, or Spinach.

Banana Bread (Berry Nutty optional)

This banana bread (topped with brown sugar and walnuts) is another ultra-easy baked goody that I've loved for as long as I can remember (though this is admittedly a version of it that I got from a friend who was in weight-watchers--but this is so rich that you'd never know that it was good for you!) I've also added the berries and the nuts (omit them, of course, if you dislike 'em.) It's a great way to get some fruit into kids. This also makes great muffins. (Just cook for less time--watching them and testing to see when toothpick stuck in the center comes out clean.)

Enough talking, let's bake!

Dry Bowl:
2 cups flour
1 tsp baking soda (get out any lumps)
2 tsp baking powder
1 pinch salt

Wet Bowl:
3 RIPE bananas mashed (I put over-ripe bananas in the freezer, mash 'em & let 'em sit 'til they are room-temperature.)
1 cup mayonnaise (light)
1 tsp real vanilla (V.E.)
1 cup sugar
1 splash of milk

Optional:
1/2 cup V.E. Cherries and Berries (there are blueberries & cranberries in there too!) :0P
1/2 a cup walnuts/pecans/your fave


1. Preheat oven to 350 degrees. Butter and flour a loaf pan.

2. In a good-sized bowl, mash ripe bananas; add sugar and mayo.

3. In another good-sized bowl, mix with a fork (or sift) dry ingredients (flour baking soda & baking powder, and pinch o' salt.

4. Add dry to wet in parts, add splash of milk, and mix well. Mix in the berries and cherries & the nuts if you're adding these. Save a few nuts for the top if you like.

5. Pour into prepared loaf pan & bake (in your 35o degree preheated oven) until a tooth pick stuck in the center comes out clean.

If you'd like your banana bread extra-moist, cover after it cools slightly (on a cake plate or with a tea-towel.) If it's been over-baked and is a wee bit dry--who me? overcook sumthin???--just put it in a plastic baggy.

Enjoy! :0)
Mel

My Mom's Recipe for Zucchini Bread (from "Good Housekeeping" p.429) :0)

I've been making this since I was a kid and LOVE it madly; hence the doubling of the recipe that I've written in. (I used to grow a lot of zucchini, what can I say?) This also makes snookum muffins. (Just cook for less time--watching them and testing to see when toothpick stuck in the center comes out clean.)

(3) or 6 cups flour
(1 & 1/2) or 3 cups sugar
(1) or 2 cups wallnuts (optional) I like to make one with one without so people have a choice...
(4& 1/2 tsp) or 9 teaspoons baking powder
(1 tsp) or 2 tsp salt
(4) or 8 eggs
(2/3) or 1 cup & 1/3 vegetable oil
(2) or 4 cups grated zucchini
(2 tsp) or 4 tsp lemon rind (When zesting try to avoid the white part; it's bitter sans flavour.)

1. Preheat oven to 350 degrees. Lightly butter (or oil) and flour (one or) two loaf pans.

2. In a medium bowl-with a fork-mix dry ingredients: flour, sugar, nuts, baking powder & salt.

3. In a medium bowl-with a fork-beat eggs slightly; stir in vegetable oil, zucchini & lemon zest.

4. Stir liquid mixture onto flour mixture just until flour is moistened; spread evenly in pans (oiled and floured or non-stick.)

5. Bake one hour (at 350 degrees.) Cool pans on wire rack for 10 minutes. Serve warm or cold.

Amazing Carrot Cake & Cream Cheese Icing

This is amazing, I promise. I've made it so many times and never get sick of it (just ask my butt, LOL.) My Great Grandma used to make a variation & always called it "Care-OaTs cake" in her Hungarian accent. Hers had canned pineapple which I love but am allergic to (try it if you like.)

I love using the whole spices which, if you have an old coffee maker/micro grinder, grind easily and make all the difference with this cake (real Vanilla is awesome too.) This recipe also makes delicious cupcakes (just cook for less time--watching them and testing to see when toothpick stuck in the center comes out clean.)

"Care-OaTs Cake"

1/3 cup boiled water
2 cups finely shredded carrots (about 4 medium carrots)
2 cups all purpose flour
1 1/4 cups sugar
1 1/4 tsp baking soda
1 tsp salt
1 tsp ground nutmeg (a tiny bit less of the spices if freshly ground)
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 cup vegetable oil
3 eggs
1 tsp vanilla

1/2 cup walnuts ( I LOVE em, but these are optional, of course)

1. Preheat oven to 350 degrees. Lightly butter (or oil) and flour a 13x9 oblong pan

2. Pour boiling water over grated carrots. ETA: Ok, this is kinda crazy, but I was just in the middle of making this cake and found a solution to the only part that bugs me in making it: grating the carrots. If you don't have a food processor, you can use a container style grater. (Ikea has great ones.) The trick is to go in circles with the carrot. You can even do two at a time! SO much easier & super fast :0) GRIN!

3. Beat carrots and remaining ingredients (dry ingredients sifted) on low speed, scraping bowl constantly, for one minute. Beat on medium speed, scraping bowl occasionally for 2 minutes. Pour into pan.

4. Bake until wooden pick inserted into center comes out clean (approximately 45 minutes.)

5. Let cool and frost with cream cheese icing. (For an extra moist cake cool under a tea-towel--it traps the moisture)

Cream Cheese Icing:

8 ounce package of cream cheese
1/4 cup margarine
1/4 cup butter
1 tsp vanilla
1 pound icing sugar sifted (=16 oz/2 cups)

Beat all ingredients until well-blended and velvety. Spread on cooled cake and enjoy! (It's great for breakfast, LOL.)

:0) Mel