Tuesday, December 8, 2009
'Tis the Season
Friday, November 27, 2009
Lawrence lived in the Roman times, more than 1800 years ago. According to legend, when Lawrence was asked by Emperor Valerian, who ruled from 253 - 260 AD, to bring forth the Church's treasures he brought forth the orphaned, crippled and diseased of the kingdom and announced that "These are the treasures of the Church!" This act of defiance resulted in the public torture and execution of Lawrence on the site of the Basilica di San Lorenzo in Rome by means of "grilling to death." Legend says that he was so strong-willed that instead of giving in to the Romans and releasing information about the Church, at the point of death he exclaimed "Turn me over. I am done on this side!" For this reason Saint Lawrence has been deemed the Patron Saint of Chefs and specifically those who cook on barbeques. In religious art he is often depicted holding a metal grill to memorialize his martyrdom.
It has been an unusually mild November, we've really been blessed with the weather in fact. I do BBQ year round, never putting the grill away and often having an uneasy feeling that I am somehow single-handedly responsible for global warming. The next time you find yourself releasing extreme heat, smoke and delicious aromas directly into the atmosphere, raise your glass in honour to St.Lawrence and be thankful that the biggest threat of our day is only climate change. Photo by www.michaelkohn.com
Thursday, November 19, 2009
Something from Nothing
Friday, November 13, 2009
Genus Allium (a.k.a Garlic!)
Monday, November 2, 2009
Wednesday, October 28, 2009
A Friend of the Farm
Thanks to Brian Summers for the market photos, www.summers.ca. More information on the Farm can be found at www.friendsofriverdalefarm.com.
Next up on the blog menu - Halloween!
Friday, October 23, 2009
One, Two, Three Testing
Monday, October 19, 2009
Verdana: Cheese or Font?
Tuesday, October 13, 2009
Friday, October 2, 2009
Sugar & Spice and Fair Trade Nice
SPICED PLUM TORTE with CARDAMOM CREAM
This is a fast, impressive and versatile dessert. We have made it not only with plums but with pears, apricots, nectarines and wild blueberries and the results have always been delicious. The torte can be served warm or at room temperature.
¾ cup granulated cane sugar, divided, keeping 1 tablespoon aside
½ cup unsalted butter, softened
½ teaspoon pure vanilla extract
1 cup un-bleached all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 large eggs
12 Italian plums, halved and pitted
Icing sugar for dusting
Preheat oven to 350 F.
Using an electric mixer, cream together the granulated cane sugar less 1 tablespoon, butter and vanilla.
Add the flour, spice, eggs and salt until the batter is well mixed.
Place batter in a 9” spring-form or other deep removable-bottom pan. Place all of the fruit skin side down and cover the surface and sprinkle with the 1 tablespoon of granulated cane sugar.
Bake for 40-45 minutes. Makes 8 servings
1 cup whipping cream
3 tablespoons brown cane sugar or Muscovado sugar, or raw cane sugar
1 teaspoon ground cardamom
Mix the ingredients and whip until thick, soft folds appear.
(Hint: for best infusion, mix the ingredients the day before and whip just before serving.)
CHOCOLATE GARAM MASALA COOKIES
1 cup granulated cane sugar, plus 2 tablespoons for rolling.
1 large egg
¾ cup vegetable oil
¼ cup corn syrup
2 ¼ teaspoons ground cinnamon
2 ½ teaspoons ground cardamom
1 teaspoon coarsely ground black pepper
1 1/8 teaspoons ground cloves
1/8 teaspoon sea salt
2 teaspoons baking powder
1 ¾ cups un-bleached all-purpose flour, sifted
½ cup cocoa, Dutch-processed or natural, sifted
Using an electric stand mixer and a paddle attachment, combine the 1 cup of cane sugar, the egg, oil, corn syrup, spices and salt, until evenly blended. Add the flour and cocoa and mix until fully incorporated. Remove the dough from the bowl, scrape down the sides, place dough in a reusable container and chill for at least one hour.
Preheat oven to 350 F. Prepare cookie sheets with silicone mats or parchment paper.
Place the two tablespoons of cane sugar in to a small bowl, adding more if necessary.
Using a half-tablespoon measure, shape the dough into balls or half-spheres and roll them into the cane sugar. Place twenty evenly spaced sugared dough shapes on a cookie sheet. Bake for 11-12 minutes. Makes approximately 60 cookies.