five fun (chocolate) things #08

In honor of my chocolate diamond ring, here are some unexpected and original uses for chocolate.

1. Root Beer Bundt Cake

   Root Beer has always been my favourite soda flavour, since I was a wee girl, and my parents have the photos to prove my adoration for chocolate cake (everybody has one of those cake-smeared first birthday pictures somewhere, right?). This recipe has me salivating at the very concept of combining the two, and does what the Baked boys do best - capture the joy of childhood in cake form.

2. Chocolate Beer Cupcakes

   Beer. Chocolate.

   Chocolate. Beer.

   Nuff said, am I right?

   Actually, this whole Superbowl menu sounds pretty awesome. I might just find an excuse to have a Superbowl party, even though I can’t stand sports.

3. Chocolate Truffle Tart with Creme Brule

   I am Amelie when it comes to Creme Brule. A meal out just isn’t complete without it - and shame on those fancy chefs out there screwing with the classic and adding all manner of flavoring to overpower it’s simple, sweet, creamy, custardy, caramely glory.

   But this? Placing a classic creme brule on top of a truffle tart? Keeping both flavors distinct, but delightfully paired? I approve. Carry on.

4. Guinness Chocolate Ice Cream

   More beer. More chocolate. This time involving Guinness and ice cream. There is no no. There is only YES!

5. New York Times Chocolate Chip Cookie

   This is the one recipe on this list I have tried and loved - and boy did I love. This recipe has been thoroughly making the rounds on the ol’ blogosphere - and for good reason. It’s a revolutionary way of making and old favourite that just might turn your world a little tipsy turvy. Although one needn’t buy into the hype of using special flour, and fancy chips. Just use whatever you have around, the real important part is to let the dough sit in the fridge for at least 24 hours, and to salt the tops before you pop them in the oven. Then prepare for heaven on earth, inside of your mouth.

Greek Orzo Bake

To be fair, this is only Greek in the sense that Frito pie is Mexican - not very. It’s a sort of fifties style ode to Grecian food that includes pretty much every ingredient associated with the cuisine.

I was actually inspired by something my University cafeteria used to serve, back in ancient history when I lived in a dorm. Not much there was edible, but I have fond memories of the days when they served this.

It’s warm, comforting and filling like a retro casserole - but unlike most cafeteria food, it’s low in fat and packed with veggies. So you get all of the fun of a guilty pleasure dish, with none of the actual guilt.

The best part though, is that the orzo cooks right in the casserole, so this is truly a one pot dish - perfect for a weeknight supper - or maybe even a last minute pot luck. Omit the cheese, and it’s even vegan. Or make protein seekers happy by adding some ground lamb sausage (going along with the greek theme) or shredded chicken. It’s super versatile!

I’ve made this twice so far, and I loved it both times. It’s my new favourite go-to meal, actually. So go to it!

Greek Orzo Bake.

• 1 can diced tomatoes
• 2 cups fresh spinach (chopped) or 1 cup cooked or frozen (apx 1 package - defrosted, of course)
• 1 1/2 cups orzo (uncooked)
• 1 pepper (red or green - finely chopped)
• 1 red onion (finely chopped)
• 2 cups water or stock
• 1/2 cup black olives (chopped)
• 2 cloves garlic (finely diced)
• 1 tbsp oil
• 2 tsp salt
• 1 tsp oregano
• 1/2 cup crumbled feta (tossed with 1 tsp olive oil)

1. Combine all ingredients (except for feta and oil) in large, lidded casserole dish, and bake for 20 minutes covered @ 450 f - or until pasta is tender and cooked.
2. Remove cover, stir and return to oven for 10 minutes, or until “sauce” is thick and creamy.
3. Add feta (season with cracked black pepper if desired) and broil for 5 minutes.

(serves 4-6)

five fun (diy decor) things #06

1. extra low coffee table

   If I didn’t already have a (chinoiserie) coffee table that I have already DIY’d (painted turquoise), I’d consider Ikea hacking this project - I think it looks like 60’s mod Italian design. It would look pretty cool with my Olivetti Valentine sitting on top of it. I also like how the ‘hackee,’ like the Native Americans, used all parts of the ikea shelves to make it, wasting nothing.

2. pretty up a party with paper

   These are just too pretty, and festive. I’m a sucker for anything involving cut paper - but this little project is a combination of ephemeral and affordable that is just perfect for a party.

3. twig serving platter

   This is a variation on that plates-and-cups-glued-together tea tier craft that we’ve seen - but I think it’s an especially clean, modern and vaguely Scandinavian take on it.

4. revamping a lamp

   The cats knocked over my floor lamp with a drum shade, shattering the plastic on the inside. I freaked out - because drum shades are really hard to find, and expensive when you do (and this one was particularly cute - white canvas with a black branch pattern). Seeing this little tutorial for how to make your own drum shade a day or two later made me sigh with relief.

5. tater stamped kitchen curtain

   These are simple and sweet. Plus it’s cheap as potatoes and easy enough for a small child.

pie!

I have developed a thing for pies.

I don’t, entirely, know where it came from, (and asking if it was flavoured by a certain favourite TV show, and a certain favourite movie both of which happen to be centred around pies, and pie diners is probably a chicken and egg kinda question for me, frankly).

The pies of my youth were not anything special. I do remember my grandmother’s raspberry rhubarb pie being particularly good (although that certainly had something to do with the raspberries and rhubarb freshly gathered from my grandparents back yard). My grandmother also had a little to do with my undying belief that apple pie is best accompanied by a slice of sharp cheddar cheese (making Chuck’s family on Pushing Daisies my kinda people).

But somewhere along the way, I got bogged down with the unnatural flavour and colour of commercial cherry pie filling, (not to mention it’s inevitable pits and stems), the occasional too-sour cranberry pie, and most of all soggy, torpid, unappealing crusts. I avoided pie, at all costs.

I think it was upon a visit to a pie diner in the outskirts of Seattle where my love for pies first emerged. I have no idea what the place was called, all I know is that they served a mean chicken noodle soup with homemade noodles, and a couple dozen delicious varieties of pie. I wish I could go back there, just to hear the pacific north-western waitress rhyme off the unending list of varieties of heaven-by-the-slice.

Things, recently having come to a head as they have, with visions of pies served in lieu of cake at my own wedding swimming in my head, I decided it was probably time to actually cook up my own pie (a seasonally appropriate butternut squash pie, to be specific).

So, I’m going to recommend if you want to do the same, to immediately go to Smitten Kitchen and read pie crust’s 101, 102 and 103 (but especially 102). Although my recipe veered away from her’s a little, in that I used pastry flour and salted butter in my crust - omitting the added salt. However, through the Smitten Kitchen’s intervention, I think I’ve realised that my problem with most pie crusts is solely related to their inclusion of things that aren’t butter.

Butter is better. End of story.

It makes your crust taste like the nummiest shortbread, crumble and flake like it should, and your kitchen smell like butterscotch. Shortening tastes like oil and chemicals. Lard tastes like pigs. Go for the butter, instead.

So. I make pie now.

It’s a brave new world.

Butternut Squash Pie

(This will probably make enough filling for 2 shallow pies, or 1 deep dish pie, or in my case 1 overfilled pie and a half dozen tartlets.)

• 1 butternut squash
• 1 teaspoon butter or oil

1. Cut squash in half, remove seeds, rub with butter (or oil) roast in oven on sheetpan (cut side down) at 400(f) for 45 minutes.
2. Remove from oven, remove skin and puree meat using blender, food processor, or (like me) your grandma’s awesome old potato ricer.

• 2 cups butternut squash (roasted and pureed)
• 1/2 cup sweetened condensed milk
• 1/2 cup brown sugar
• 3 eggs
• 1 tablespoon flour
• 2 teaspoons chai masala spice (or pumpkin spice)
• 1 teaspoon vanilla
• 1/4 teaspoon salt

1. Preheat oven to 350. Mix ingredients
2. Pour into pie crust (I used Smitten Kitchens pie 102) and bake for 40 minutes, or until filling is set.
3. Serve when cool, smothered in cinnamon whipped cream.

end of autumn

For some reason, the change in seasons always spurs a lot of inspiration and activity in me. By the time that season starts to die, so does my enthusiasm. This is especially bad in these gray months of November and later on, February. Does anybody actually like this time of year?

But I’ve got a lot of things to look forward to. For once I actually have a plethora of projects (both personal and professional) to chose from. Now I just have to actually DO them.

five fun things #3

A few more things I’d like to share:

1. Small Magazine

   I tend to swoon over adorable, high-end childrens magazines. This one is free and on the internet, so I don’t have to feel weird about paying money for a magazine about something I don’t have (yet).

   And really, I would wear every last outfit in there if they made it adult sizes. There is some gorgeous, swoon-worthy stuff. Check it out.

2. Pumpkin Recipes

   It’s a pumpkiny season, and there is a bumper crop of squashes out there to be scooped up at discounted prices, so a New York Times collection of pumpkin based recipes is pretty timely. Plus, pumpkins are delicous.

3. Ombre Crafts

   Ombre is pretty. Crafts are fun. These pretty and fun ombre crafts live in that unique Martha Stewart universe where crafty projects end up looking high end, and elegant. You know, as opposed our own dimension where the words “Crafty” and “Elegant” are often mutually exclusive.

4. Typocalypse

   Diagnose your font use. Figure out what your typography choices say about you (I like to dance on the ceiling, it turns out).

5. the candi factory

   Karen over at Say It With Pie has long sung the praises of these hand made, artisinal undies. They went on sale, so I finally broke down and bought a set - a days of the weeks set, to be specific - because who doesn’t love an adorable days of the weeks set of underwear? And they’re typographic underwear, no less! Monday is Cooper Black!

   Karen says, on top of being really cute, they last forever, and are super comfy. So far I’ve already found the latter to be inordinately true. These things are heaven. Plus, I am strongly behind any operation that simply does not believe in thongs. Sing it, sister.

taking a hike

I’m finding myself completely obsessed with blogs from Portland, and as such, going hiking. The state seems absolutely awash in gorgeous natural wonders, and delightful parks around every corner.

So this weekend, I decided, enough wishing and dreaming I lived halfway across the world, we were going to find the nearest, most picturesque place to go hiking, and then do so. There had to be someplace to go hiking that wasn’t a hundred miles away, right?

I remembered, growing up in Rexdale (yes really) that we often made field trips to the Humber Arboretum, and that it was gorgeous. Plus, who doesn’t love an Arboretum? It’s a museum of trees. An awesome word really, old-timey in the best possible way.

So we packed up a little picnic containing some seasonal treats (the last of my heirloom tomatoes chopped up in a cous-cous salad, some pesto-mayo made from my basil plant before the frost hit it in a yummy sandwich, and of course some of my pumpkin pie squares) and drove up. The arboretum isn’t exactly in our neighborhood, but it’s easy to get to, right off the highway.

It’s a pretty awesome place, especially considering it’s absolutely surrounded by urban sprawl - you feel like you’re in the middle of nowhere. We even got a little lost at one point - and Liam sort of lost his footing in a swampy area (thankfully we were a few hours in at that point, so we were about ready to go home anyways).

It was a wonderful choice, and totally fulfilled my need to partake in the autumnal splendor. I’m kinda considering investing in hiking boots. I might want to keep doing this.

a taste of fall

We’ve been celebrating fall pretty hard-core around here. We even tried to go apple picking this weekend, but it turned out the harvest is over, so we went hiking instead. We also attended a squash sampling party (I liked the turban squash, and the butternut pie the best - yum!). For the party, we brought a little squash-based creation of my own - pumpkin pie squares.

The recipe came about from trying to perfect a recipe for pumpkin bread. The first recipe I tried was dry and flavourless. So I played around until I came up with this recipe - more of a dense, moist square then a bread really.

I also felt the dark chocolate most pumpkin based recipes (which seem to be very trendy these days) call for would be so overwhelming and heavy for the delicate, spicy pumpkin flavour. So I switched dark chocolate chips for white chocolate ones - which was really a genius move, if I do say so myself. The little gooey bits of creamy white chocolate tasted just like tiny bites of whipped cream, mixed into pumpkin pie.

It’s all the flavours of pumpkin pie, in a much more portable square form!

So portable, you could take these squares on a picnic (like we did on our hike), or pack them with your lunch. Just try doing that with a slice of pie!

pumpkin pie squares

• 3 cups all-purpose flour
• 2 tablespoons baking powder
• 1 tbsp masala chai spice, or pumpkin pie spice
• 1 tbsp cinnamon
• 1/2 teaspoon salt
• 3 cups canned pumpkin (puree - apx 1 large can)
• 1 cup brown sugar
• 1 cup white sugar
• 1/2 cup butter (melted)
• 3 eggs
• 1 tsp vanilla
• 1 cup white chocolate chips

1. Mix dry ingredients (flour, baking powder, spices, salt).
2. Add wet (pumpkin, sugars, butter, eggs, vanilla) to dry, then add chocolate chips.
3. Bake for 40 minutes - 1 hour @ 350 in large, greased pan (9×13 pan would be a good choice).

five fun things #02

This might just become a thing.

1. A friendly little tutorial for shooting “Through The Viewfinder”

   Which is a method of getting really neat, old-fashioned, artfully flawed images using a digital camera - along with a old twin lens reflex cameras’ viewfinder. I’ve always loved the way these shots looked, I had no idea producing them was so easy. If this works with my little Canon point and shoot (which it should - it has a pretty awesome macro setting), I’m totally gonna start searching for an old twin lens camera when I thrift.

2. Booty Juggler

   I may or may not have wasted a good half an hour on this cute little game.

3. Black Eiffel

   Just a new blog find filled with pretty-pretty things of all varieties. The kind of pretty that inspires rampant and uncontrollable urges to be materialist. But so do many of the pretty-pretty blogs I read. Sigh. It might be time take a break from reading those for a little while. Just until I stop hemorrhaging money.

4. Carnivale Lune Bleue

   A retro-revival nineteen-thirties-style carnival - complete with concessions, candy apples, carousel, ferris wheel, and circus show. I was very sad when I found out I missed this entirely this summer. There’s always next summer though.

5. Buddha Dogs

   We had some on the weekend. They were delicious - totally the best hot-dogs I’ve ever had (although, it should be said that they don’t really resemble traditional hot dogs all that closely, so consider yourself forewarned). They are little artisinal sausages (that taste a bit like teensy fresh salamis) accompanied by one of four (locally sourced) cheeses and a one of a dozen sauces (cooked up individually by the best chefs in the city using fresh, local ingredients). A lot of internet types seem to be upset that portions are small, and the concept pretentious. I would tell them that if they want street meat, it’s readily available. This is not street meat, it’s a culinary novelty (and a cheap one at that - certainly the cheapest way to have lunch made by Jamie Kennedy - via his 25 cent sauce offering). If you’re a foodie, you’ll love it. If you’re more of a steak and potatoes kinda person, feel free to steer clear. I, for one, found it delicious and delightful.

tomato candy

So, it some patience and some waiting, but my heirloom tomato ship finally came in. We’ve been enjoying these babies pretty thoroughly the last few weeks. They’re just so gorgeous, they make every meal a little more special - sliced up with some olive oil and sea salt - or chopped into a spinach curry - or gently sauteed and tumbled over pasta.

Every few days when I have a new pileup of them on the counter I slice ‘em up and stick them into the oven (at a really low temp - like 100-200 degrees F). Half a day later, I have my very own oven dried heirloom tomatoes to use all year long!

Yeah, these babies are pretty much as hardcore as food porn gets.