Archive | April, 2013

Guest Post: Marinated Mushroom Bruschetta

25 Apr

I know it’s hard to believe, but I eat more than just delectable sweets. Savoury items do appear in my kitchen on a daily basis. Does this mushroom bruschetta tickle your fancy? Check out my guest post on Mushrooms Canada for the recipe and more for all your mushroom needs…

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Focaccia!

20 Apr

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I want to talk about my to do list. The one that I’ve had for months now….the one that just kinda sits there on the fridge inconspicuously next to my “Safety is hot!” magnet and the cartoon mushroom variety chart.

The to do list is that list of things I know I have to get done but the level of urgency is so low that I always end up convincing myself that watching the latest episode of (insert name of show I watch in shame)  is waaaaay more important. And so it goes. For weeks.

You’re probably wondering what the heck is on that list? Oh, its mostly little things..

Hang that large picture of a cow with a neon green background I couldn’t help buying at Ikea.

Organize cardboard mountain sitting outside on my porch.

Deal with the spare change….everywhere.

Clean out and back up my computer.

Sometimes I start the day with the best of intentions…I tell myself I’ll cross one of those bad boys off the list, but then I go and make something like focaccia bread.

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Oh well. Worth it.

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I make this bread all the time at work. I don’t even want to try and figure out how many times I’ve made it in the 5 years I’ve been there…but let’s just say I know my way around this bread. We’re pretty good pals. Making it at home (downsized!) is an easy way to have fresh bread with little fuss. It is perfect for serious sandwiches, bruschetta, and such.

It’s a dangerously easy path to warm yummy goodness. Sold?

Here you go,

August Restaurant’s Focaccia

1 1/2 cups warm water

1 tbsp yeast

1 tbsp honey

1 tbsp olive oil

2 tsp sugar

1 lb all purpose flour (I’ve used whole wheat before with the BEST results)

2 tsp salt

Mix the water, yeast, honey, olive oil and sugar in a bowl. Let sit until yeast is nice and foamy (10ish minutes)

Add in the flour and salt, and stir by hand or if you have a stand mixer you can use the dough hook (you lucky bastard) for about 3 minutes. The dough will be quite sticky.

Let it rise in a warm place until doubled in size for about 30 minutes.

Transfer to an oiled pan, preheat your oven to 475F, and let rise again for 15-20 minutes.

Poke holes in the top with your fingers, sprinkle with some coarse sea salt and herbs, and throw that jiggly mound of dough in the oven! Bake until it’s nicely browned.

Do not eat immediately – it will result in your consuming way more than you intended. Unless that was your intention…then eat while still warm and beware.

Brown Butter Blueberry Walnut Cake

3 Apr

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Sometimes I wish I smelled like certain foods. Not like those people that smell like soup…you know those ones…the ones you stay away from on the subway. I’m talking about the yummy foods (not that soup isn’t yummy!!!), like cookies and gingerbread, chocolate, and….brown butter!!!

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Let’s be real- there is nothing better than the smell of brown butter. Period. You can try to argue, but I just won’t hear any of it.

My recent dreams of brown butter lead to this cake…

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I have a recipe for German apple cake that I’ve been using for years: I’ve substituted pears, cranberries, peaches and plums. Each time, the fruit is complemented by a perfectly textured and flavoured cake.

This time around I used blueberries, brown butter and toasted walnuts and again, the result was unforgivingly delicious. The best part about this cake is that it’s fuss free and easily adaptable. I baked it in a spring form pan but you could just as easily bake it in a 9 by 13 cake pan, just adjust the cooking time!

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So here is the recipe that leads you on a path of yummy goodness….adapted from this gem of a recipe.

Brown Butter Blueberry Walnut Cake

1 cup browned butter, cooled to room temperature

2 eggs

2 cups cane sugar

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

2 cups flour

2 cups frozen or fresh blueberries

1 cup toasted walnuts, chopped

Beat the eggs and butter together until pale.

Add the sugar and vanilla, and beat again until combined.

Combine the dry ingredients, and incorporate into the egg mixture. It will be a thick batter. Fold in the blueberries and walnuts, and pour into the cake pan of your choice…perhaps a 9 by 13 inch pan if you want squares.

Bake at 350F until a toothpick comes out clean and it has come away from the edges.