New Years Highlights

The Lowdown:

Homemade Naan

Being the first post of the new year, Kristy and I thought it would be fun to highlight our past year. I know, super original and all that jazz. Regardless of the lack of originality we're doing it anyway, because we're just like that (insert 90's hip-hop pose). It has been an interesting year in terms of culinary experiences, and although it may be a boring post, I am too lazy to make food after the holidays. In other words, deal with it (or don't you're an adult).

For starters, my new years lie (resolution) is, and has been for the last 6 years, to try new things. It's ambiguous, fail proof, and encourages you to be a bit more daring. Daring in the sense of trying a different entree at your favourite restaurant, not in the sense of jumping off a roof with a cape around your neck. 

To encourage this, a group of friends and I have started going to a new restaurant every Friday to try out different cuisines or different renditions on the classics. That has brought forward the flavours of Chinese, Malaysian, Japanese, American, Tapas, Polish, and German cuisines. Not to mention beer. A whole lot of beer. 

Pistachio Crusted Schnitzel w/ Beet Cherry Chutney

I tried my first octopus this year, which I loved a lot more than I thought I would. I smoked food for the first time. Made homemade bread for the first time. Tried a maple syrup donut beer. Tried bacon vodka. Experienced my first two day hangover (for the love of everything holy, that's the first sign of getting old... or stupid). Tried ox tail for the first time. To sum it up, this blog has inspired me to break my habits and really explore the world of food and beverage. Well, I was doing it on my own prior to this blog; however, seeing as I am writing this post I will simply say it is all because of the blog.

I'm not sure how we are supposed to be doing this post, as Kristy and I have resorted to talking via text messages, but from what I gathered we are putting up a list of our favourite posts throughout the year.

Bodacious Beet & Barley Burgers

The Playlist:

1. I'd say all in all, my favourite post of the year was the Bodacious Beet & Barley Burgers. They are mind-blowingly healthy, fairly easy to make (other than the dyed hands), and packed a wallop of flavour. Add goat cheese and sliced apple to that mix and you may consider going vegetarian (just kidding). What's better is that you don't feel bad about cooking them on a cast iron skillet (damn you BBQ haters on my strata council).
2. Although it's not a recipe, my second favourite post(s) has been all of the RPIs. It is an extremely fun and creative way to try new ingredients. It has also been a way to alter childhood classics into something a bit more acceptable (ps. dipping grilled cheese sandwiches into chocolate milk will never be acceptable).
3. My favourite drink (cocktail) post is of course, the Happy John (Orange Boston Sour). The story still makes me laugh to myself from time to time. That, of course, is secondary to the fact that I actually really enjoy the drink. It makes me feel so sophisticated, suave, and intelligent. So pretty much, everything I'm not.
4. This blog has helped to enforce that Kristy and I stay in somewhat regular contact with each other. As many of you know she moved across the world, so this helps tie us together. Sentimental, yes; but it is one of the main reasons that I wanted to continue this blog throughout the new year. 
5. Finally, I'd like to thank every individual person and guest that read, tried out our recipes, pinned (whatever that is), helped promote, commented, or featured our recipes on their site. You're all pretty darn awesome in my mind. Cheers to a new year full of bad jokes, mediocre food, and bickering.

The Happy John (Orange Boston Sour)

RPI: Mission Pistachios

I'll be honest here... 

...and this doesn't happen too often...

...not being honest - in fact, I very much value and appreciate honesty. It's a quality I hold dear to my heart and I try to be as honest as possible in my life both in my relationships with people, the planet, and my food. Especially my food. I love my food. Yup, when it comes to eating, honesty is the best policy.

So, with respect to eating and honesty, here it is: I was totally befuddled by this week's Rock, Paper, Ingredient assignment. 

When Haydn selected pistachios as the key ingredient, I thought, cool. I like nuts. And let's be honest girls (or boys)..(or anyone who doesn't fit into the traditional gender binary), who doesn't like a good nut from time to time? And pistachios are some good nuts. 

haha! "nuts"....

But when it came down to crunch time - get it, "crunch" time? because nuts are crunchy - I was absolutely shell shocked. I did it again! Get it? "Shell" shocked! I'm sorry, I'll stop. 

...Should I do something savory and crust a salmon? Should I make dessert and try to whip up my own ice cream? Do I mix the two and make pistachio crusted salmon ice cream? Ultimately, I elected for none of the above. Thank god, most likely.

But I did land smack dab in sweet territory*. And I'm sure glad I did because pistachios were made for chocolate. And Chocolate for pistachios. Actually, I'm pretty sure both the nut and especially the chocolate trade were founded to increase white European colonial influence over "Southern" countries around the world at the expense and blood of poor racialized nations while increasing the profit of those at the top of the political, economic and social food chain. But nevermind, because that's a whole other can of worms. Stupid women's studies degree - why 'ya gotta' ruin everything for me?

* a special holla to John for his excellent espresso suggestion. well done, sir. well. done.

Chocolate Cake with Pulverized Pistachios and Espresso Icing
(printable recipe) - serves 8 - 12.

Ingredients for Cake:

1 1/4 C Ice Water.
2 1/4 C White All-Purpose Flour.
1 1/4 Tsp Baking Soda.
1 3/4 C Sugar.
2/3 C Butter, unsalted & at room temperature.
2 Free-Range Organic Eggs, room temperature.
1 Tsp Vanilla Extract.
5 Tbsp Cocoa.
2 Tbsp Butter, melted.

Ingredients for Topping:

1 C Confectioner's Sugar.
1 Tsp Vanilla Extract.

2-4 Tbsp Milk.
1-2 Oz. Fresh Espresso.
Handful of Bashed, Processed, or Chopped Pistachios.

What to Do:

Pre-heat your oven to 350 degrees F & grease & line 2 8X8 spring-based baking pans with parchment paper, or 1 9X13 pan.

In a medium bowl, sift together the flour and baking soda. Set aside.

In a large bowl, cream together the 2/3 C butter and sugar with medium-high powered beaters.

Add the eggs and vanilla. Mix well.

Add the cocoa and melted butter. Combine well.

Now add the flour mixture alternately with the ice water to the creamed mixture by thirds, starting and ending with the flour. Make sure everything is combined before going to the next step.

Pour the mixture evenly between the two pans. Place pans on baking sheets to catch any drips that might occur. Put in the oven and bake 35 to 45 minutes or until the cake slightly pulls away from the sides and a toothpick inserted into the center comes out clean.

Allow to cool for 10 minutes and then release the pan(s). Carefully move each side and then, placing a cooling rack on top of the cake, tip upside down to remove the parchment/bottom. Allow to cool completely.

Topping: Beat the confectioners sugar with vanilla, espresso and half the milk until it becomes silky smooth, spreadable, but still thick. If needed, slowly add 1 more Tbsp at a time until it becomes the texture you want.

Position the cake on a serving platter. Top with the icing and finish with a good helping of pulverized pistachios.

Eat.

What do you think? Is honesty the best policy?

This post is linked up with Cast Party Wednesday; Showcase Your Talent Thursday; Full Plate Thursday; Tastetastic Thursday; The Hearth & Soul Blog Hop via the 21st Century Housewife; Tasty Tuesdays; Tuesday Talent Show.

RPI: Pistachio Crusted Schnitzel w/ Cherry Beet Chutney

The Lowdown:

I've come to really enjoy RPI. At first I always seemed to think of it as a contest -- shocking really -- everything seems to be a contest with me. I had the quirkiest desire to out do Kristy. Which, if you've read her posts you'll know it can be quite daunting. She is a lot more grounded when it comes to cooking. As in, she is much better at planning and executing her plan. Either way, I felt this competitive nature detracted from my over all experience of it. So, as of the last few RPI posts, I've tried to maintain a casual approach. By that I mean, leave it till the last minute. You know, let fear of not being on time kick in. It's a sort of primal instinct (?). Well, maybe not so primal. But whatever it is, it always inspires me to get my ass in gear.

I'm not sure where the inspiration came from for this dish. I had cherries that were over ripe. I had beets, as I always do. I love chutneys. I love pork. The RPI was pistachio. I love schnitzel. I love food that is easy and fast. Well, that solves that. That must have been the train of thought.

I love schnitzel. I love it for breakfast with eggs on it. I love it for lunch in a sandwich. I just love it any way really. But until now, I've never strayed away from the usual way of making it. RPI doesn't like the usual way though. In fact, the whole concept behind RPI was to get the back of your ears wet (is that really a saying?). Wow, if that is a saying it is really stupid. It's actually weirding me out. Furthermore, when did experience start to equal wet ears? Seriously. Way to think that one through creator of said saying.

Oh, I almost forgot to mention! I won RPI again! It seems ironic to gloat about winning when my first paragraph was about not making everything a competition. Bah! We've had a pretty well rounded set of ingredients thus far for our RPI missions. But one thing has been missing. A nut. Well, other than Kristy that is. So, it only seemed logical that one should be selected to play around with (that sounds so wrong when talking about nuts). I'm embarrassing myself now. I'm just going to stop writing.

The Playlist:

2 medium Beets, finely chopped

1 lb Cherries, pitted

5 cloves Garlic, minced

3/4 cup Champagne berry vinegar

3 tbsp Honey

2 tbsp Olive oil

2 tsp Cloves, whole

2 tsp Coriander, whole

1 tbsp Pepper, whole

2 Cinnamon sticks, whole

2 oz Port

1 Pork tenderloin

1 cup Pistachios, crushed

3 Eggs

1 cup Brown rice flour

1 tsp Mustard seed, crushed

1/2 tsp Pepper, ground

The Skinny:

1. In a tea ball combine the coriander, pepper, and cloves.
2. In medium sauce pan: combine tea ball full of spices and the remaining first tier ingredients. Cover and simmer on medium until beets are cooked thoroughly. Remove tea ball and cinnamon and allow chutney to set.
3.  In separate bowls: beat eggs, combined flour and pepper, and combined mustard seeds and pistachios.
4. Using a meat tenderizer, pound the pork (or chicken) until it is as thin as possible before tearing.
5. Heat oil in a large skillet.
6. Dredge the tenderized pork in the flour, then the eggs, then the pistachios. Ensure that it is thoroughly, and evenly coated.
7. Place the schnitzel into the heated skillet and cook (usually about 1-2 minutes per side).
8. Serve with the chutney.

Stay Rad -h

Featured on: Chef in Training, Food Renegade, 33 Shades of Green, Premeditated Leftovers,

Homage to a 1980's Sweet Treat

Happy Thursday my sweets! 

This week Haydn brought you a treat for beer lovers and now I'm bringing you a treat for sweet lovers! 

Why you ask? Because you are my sweets and I love you so I figured why not give my sweets a sweet?

Sweets for sweets!

Now, I'm not a huge dessert fan (says the girl who posted a beet chocolate cake last week and this post this week) but I do like a little somethin' somethin' from time to time... And this little ditty fits that bill.

I'm talking chocolate covered strawberries. Ooooooh yeah.

But not in that cheesy 1980's seduce-your-flight-instructor-to-the-tune-of-Take My Breath Away kind of chocolate covered strawberries. No, wait. I do mean those kind of chocolate covered strawberries. Because strawberries dipped in chocolate is hot. And so were 1980's movies. Like this one... OR this one... OR this one!

The real kicker here though are the pistachios. They add a salty, crunchy texture to the mix. And who doesn't want to put something sweet and salty in their mouth? I do! I do! And I did...

Dark Chocolate Covered Strawberries with Crunchy Pistachios

(printable recipe)

Ingredients:

1 Pint Fresh, Organic Strawberries, washed and well dried & sliced into halves.

1 C Dark Chocolate Baking Disks (the higher quality, the better).

1/2 C Shelled Pistachios, roughly chopped.

What to Do:

In a double boiler - I set a glass bowl over a medium sized pot - bring 1-2 C of water to a boil. Make sure the water in the pot isn't touching the bowl. 

Reduce heat to a medium simmer and add the chocolate to the dry bowl. Stirring very regularly (almost constantly), gently melt the chocolate. Once melted, remove from the heat so the chocolate doesn't burn and set aside.

As the chocolate melts, line a baking sheet with parchment paper.

Now, holding onto the greens of the berries, gently dip the strawbs into the chocolate, followed by the pistachios. Set on parchment paper. Repeat until finished. Place in the refrigerator to cool for at least 30 minutes

Serve with a side of sexy... Or maybe some dark red wine.

Eat. 

What's your favourite bit of the 80's? Or do you think we should try to forget them as quickly as possible? (both answers are fair).

This post is linked up with Whole Foods Wednesday; Cast Party Wednesday; Simple Lives Thursday; Showcase Your Talent Thursday; Full Plate Thursday; Tastetastic Thursday; Fresh Bites Friday; Fight Back Friday; The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show;

Poached Egg Over Creamy Polenta (with mushrooms, blue cheese & pistachios)

There are times in a young woman's life when she just needs to let go and dive in...

...When she's gotta let her (short) hair down....

...Throw caution to the wind....

...And just do it...

...When she just needs to take a chance...

...And indulge her fantasies...

That happened...

...When I read Sonia's recipe for Poached Egg Over Creamy Polenta (with mushrooms, blue cheese & pistachios) @ The Healthy Foodie.

Holy Hannah Montana!

Seriously. I saw this recipe and food orgasm'd. Twice.

Anyone who knows me know I love me some good polenta. Toss in a few mushrooms, a couple bold flavors like blue cheese and pistachios, and top it off with a creamy decadent poached egg - and you've got yourself a lover for life. Whether you want me or not. 

Simple. Divine. Comforting. Gourmet. And all at the same time. I love it.

Poached Egg Over Creamy Polenta

(with mushrooms, blue cheese & pistachios)

adapted from The Healthy Foodie 

Ingredients:

1 C Fine Ground Cornmeal.

6 Cups Salted Water or Chicken/Veggie Stock (or mixture of both).

80g Fresh Mushrooms (I used a mixture of oyster & shiitake).

1 Zucchini, cut into quarters and BBQ'd briefly (these were leftovers I just chucked in).

40g Pistachio, shelled & roughly chopped.

40g Blue Cheese, crumbled.

1 Tsp Fresh Thyme, de-stemmed & roughly chopped.

1 Lemon for juice.

3/4 C Parmesan Cheese, grated.

Kosher Salt & Fresh Cracked Black Pepper.

1 Poached Egg.

Drizzle of Truffle Oil (optional).

What to Do:

In a large saucepan, bring the juice of half a lemon and the stock or salted water to a light boil over medium heat.

Add corn meal with a Tsp or two of salt and pepper in a slow steady stream, whisking continually. Once you have added all the cornmeal, reduce the heat to medium-low. Whisk/cook for about 10 minutes or until cornmeal has reached the desired consistency and cooked through. Don't stop whisking though or it'll clump!

Take off heat, stir in fresh thyme and parmesan. Mix well. Cover and set aside until plating. 

Drizzle a little bit of olive oil in a  medium non stick frying pan and heat over medium-high heat. Add the mushrooms and cook until nice and golden on both sides, about 2-3 minutes total.

Meanwhile, poach the egg. In a small pan heat some salted water over medium-high heat. As it heats, crack the egg into a small bowl. Add a little vinegar (about a Tbsp) to the water and the juice from half a lemon - this will keep your whites from flying around when you pour the egg in. When water starts to simmer, gently slip the egg in the water and push it back with a large spoon to help it take shape.

Cover lightly and cook for about 2-3 minutes, until white is completely set and opaque but yolk is still runny. Remove from water with a slotted spoon and allow to drain well.

Laddle polenta into a bowl or shallow serving plate. Top with the mushrooms and poached egg. Sprinkle generously with blue cheese and chopped pistachios on top. 

Garnish with a few sprigs of fresh thyme, a small sprinkle of salt and pepper, and if you like - a little truffle oil. Serve while hot!

Eat.

 What dishes or ingredients give you double food orgasm?

This post is linked up with This Chick Cooks; Cast Party Wednesday; Simple Lives Thursday; Full Plate Thursday; Tastetastic Thursday;Fresh Bites Friday; The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show.