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Gluten-Free Hot Cross Buns

May 13, 2013 by Sarah

This post is a bit late, perhaps because I have been at a loss for words as to how to describe a (semi)recent kitchen encounter gone a bit off kilter.

My latest gluten-free experiment recently coincided with my annual hot cross bun experiment . And unless buns are supposed to land on the floor with a thud and little bounce, I think I might have done something wrong. While I make hot cross buns on Easter Sunday every year, this time I thought I would mix it up a bit and try making them gluten-free. This little idea quickly reinforced the notion that baking (especially gluten free baking) is a science, a subject I apparently (and unsurprisingly) know very little about.

The light(ish) and fluffy (kind of) buns of years past transformed into hot solid dough balls- not the most appetizing thing in the world. After a few half hearted attempts by everyone to enjoy them, we soon decided that it was best (for our health) that we feed them to the crows instead. A few of these garbage dwelling feathered creatures actually had the nerve to turn their noses at the bait.

Eventually one made way with it, likely to chew and regurgitate it for her children (and likely change the resulting taste very little).

At least someone enjoyed it…

Category Baking, Experiments, Failures, Festivities, Gluten-free | Tags: , Baking, Experiments, Failures, Festivities, Gluten-free | No Comments
Mothers Day Lunch Menu

May 12, 2013 by Sarah

In the spirit of honouring Mothers, I (along with some mediocre sous chefs) made a big spread to celebrate the occasion. On the menu for this Mother’s day lunch:

A broccoli and cheddar quiche, cream of asparagus soup, and an assortment of mini sandwiches (along with some extra crackers, cheese, vegetables, etc.)

The sandwiches included a cucumber sandwich (cream cheese mixed with chives, along with sliced cucumbers sprinkled with white wine vinegar), smoked salmon sandwich (cream cheese, smoked salmon, capers, thinly sliced red onion, dill and lemon zest), and a baked ham and cheese (ham with spiced gouda cheese, and a mayo-dijon spread on a croissant). The first two were on white bread with their crusts off, naturally.

To finish everything off, a simple dessert of sliced strawberries cooked with balsamic vinegar (and a touch of sugar), with some vanilla ice cream and fresh mint from the garden.

Category Festivities | Tags: , Festivities | No Comments
Poutine Jones Soda

May 7, 2013 by Sarah

Never ever ever ever drink this. Not sure who decided it would me a good idea to mix dog food, garbage, and carcass, with a touch of carbonation (or so it tastes). Some marketing people from the company randomly showed up at our production office at school and handed them out, then filmed everyone’s (disgusted) reactions. I figure it’s all a publicity stunt…although I did personally witness someone drink an entire bottle (and live).

Very curious to know what constitutes “natural flavours” here……

Category Drinks, Everyday, Failures | Tags: , Drinks, Everyday, Failures | No Comments
Chicken Salad with Apple and Fennel

May 1, 2013 by Sarah

A light, summery salad- in other words, just the kind of meal big hockey fans would like to eat on the first night of the playoffs. Perhaps. Either way, it was good. And probably soaked up some of the grease consumed later during the game.

I included some leftover barbecued chicken (that I shredded), a few stalks of chopped celery, one chopped apple, dried cranberries, sliced almonds, chopped parsley (from the garden), and shaved fennel (that I did with the mandolin).

I also made a dressing (not pictured) that included (2 parts) greek yogurt to (1 part) mayonnaise, lemon juice, salt and pepper, dill, a splash of soy sauce, tiny spot of maple syrup, some of those fennel hair things that I chopped up, and a splash of milk to thin it out.

Category Everyday | Tags: , Everyday | No Comments
Chopped- Home Edition #1

April 22, 2013 by Sarah
If you’ve never seen it, the show Chopped is a cooking competition, where contestants must incorporate 4 mystery ingredients into 3 different courses (appetizer, main and dessert). And after each round, one contestant gets chopped (figuratively).

I’ve always wanted to do this at home, and finally got around to it this past weekend, with some exceptions:
- I was the only contestant
- There was only one course
- There was no time limit
- Nobody was chopped
However! I was given four mystery ingredients that I had to incorporate into dinner, and was ‘critiqued’ (but that’s nothing new). After receiving my basket, I drew the tea towel away to reveal….

Frozen chicken, freezer burned edamame, peanut butter and mint sauce.

Getting everything prepped..

30 minutes are up! Glass of wine poured and nothing on the plates……

The finished product! Baked chicken crusted with panko and crushed peanuts, served with peanut sauce (peanut butter, rice vinegar, soy sauce, grated ginger and some water), and edamame pancakes (with blended edamame beans, caramelized onions, garlic, lemon zest, mint sauce and s&p).

Verdict: I’ve never cooked with edamame before, but I would definitely make these again. Even the mint sauce worked in them, adding acid and general delicousness. Guess having fake cooking competitions (against yourself) pays off!
Category Competitions, Dairy-free, Everyday | Tags: , Competitions, Dairy-free, Everyday | No Comments
Raspberry Pistachio Cheesecake

April 20, 2013 by Sarah

Baking something in water seems a bit counterproductive. And soggy. Which is why I’ve always avoided it. Until Easter a few weeks ago that is, when I decided to try out the old bake-boil method, for the first time, with a house full of guests. Bake-boil is a term I made up just now, but refers to the ancient(?) technique of placing a cheesecake pan into some sort of big roasting pan that you fill partially with water, which is supposed to do some sort of fancy baking thing and cook it evenly, or not crack it, or something. After the quick realization that my cheesecake pan wasn’t completely air (or water) tight, and flooded my crust a little, it turned out alright. I just wrapped the base of the pan in excessive amounts of tin foil, which sealed it, for the most part.

At the end of the day, the cheesecake was probably the best one I have ever made. Or at least that’s what people said. However I have made the same people eat some pretty questionable things.

I stole the recipe from here, and modified it a little. I tend to make cheesecake crust with whatever I have on hand (special mention to the frozen raspberry cheesecake with a crushed lemon shortbread base), so this time I used pecans and digestive biscuits, which I blended till fine and added some melted butter to. I spread some melted raspberries on top, and crushed up pistachios and pressed them against the sides. And as you can see, essentially poured around the base as well, cause I had extra and it seemed like a good idea at the time.

Category Baking | Tags: , Baking | No Comments
How to Make the Best Popcorn Ever

April 11, 2013 by Sarah

I usually don’t make such grand claims. Most of my kitchen work is modified recipes and experiments, with more then my fair share of “unexpected turnouts”. However, this time I must make an exception. A poke around at different “techniques” online has left me with the perfect way to make stove-top popcorn. No burnt pieces, and no kernel left behind.

First, heat up some vegetable oil in a pan with 2-3 kernels (keep the lid on). When these kernels pop, (meaning the oil is at the right temperature) add the rest of your kernels in. Take it off the heat, and shake the pan for 30 seconds (this will get the rest of the kernels to the right temp). Then put it back on the heat, and all the kernels will pop, pretty much right away, at pretty much the same time.

Since the kernels weren’t in the pan the whole time the oil was heating up, they have less chance to burn. And shaking them in the pan with the hot oil means they will all be at the same temperature, so they will pop at the same time.

Add a bit of butter and salt to the pan, and shake around (with the lid on please).

Empty pan=no kernels left. This life-changing method also essentially eliminates the dreaded fear of having popcorn pop in your face when you try and check and see if they’re done (almost as bad as anticipating the pop of a balloon, except with potential face disfiguration on the line).

Category Everyday, Gluten-free | Tags: , Everyday, Gluten-free | No Comments

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