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The Last Cupcake

This past week was my hubby’s birthday, and I decided a long time ago that I would make him any special dessert he wanted. At one point, I even offered to make the Tiramisu recipe posted on the Daring Kitchen (one that requires you make most things from scratch – the biscuits, the mascarpone cheese, etc.). He decided that he wanted cupcakes, so the logical choice (having just bought my Martha Stewart Cupcakes book), was to make Tiramisu Cupcakes.

This recipe came from “Martha Stewart’s Cupcakes” book, but you can also find it online at marthastewart.com. I tried to stick to the recipe as closely as possible, but did take the opportunity to make the mascarpone cheese from scratch. So much fun!!

Inside the cupcake.

This cupcake has three parts, to imitate the flavours and textures of Tiramisu: a vanilla bean cake, a Marsala/Espresso syrup that is allowed to soak into the top of the cake, and a light mascarpone/whipped cream icing.

I was really happy with the way these turned out. The Marsala/Espresso syrup really made it, as it gave the most flavour punch. Both the cake and frosting were lightly flavoured and not too sweet.

One thing I should mention — paper liners work better than silicone ones for these particular cupcakes. I had only used the silicone ones once before, with a more firm type of cupcake. They worked perfectly with those cupcakes, but didn’t work quite as well with these delicate babies. I think the combination of a fluffier cake base, and the soaked tops made it REALLY hard to pop them out of the silicone. Awkwardness ensued, and messes were made.

This will be the last cupcake I make for a little while. April has been a kind of cupcake eating bootcamp for me, and I’m a little cupcaked out. I keep telling people that I feel like my body is made of cupcakes right now. 🙂

Rice Noodles with Shrimp and Cilantro

This recipe, pulled from the April/May 2010 issue of Fine Cooking magazine,was fast, simple and delicious!

I’ve always been a fan of the broader rice noodles found in dishes like Pad Thai, but I’ve always been terrible at preparing them. Just ask my husband – I always make him cook the rice noodles, to avoid ending up with mush. It isn’t normal to be afraid of a rice noodle, so I decided to overcome my fear with this recipe.

Like some of the other recipes I’ve tried recently, this dish is not stuffed to the brim with veggies, and isn’t overwhelmed by a mix of spices. It’s simple, with seasonings that nicely accentuate the natural flavours in the main ingredients; shrimp, rice noodles, red pepper and cilantro. I think the dish could stand a little more heat – some Sriracha chili sauce would have been amazing on it.

The one weird ingredient that you might not have in your pantry is fish sauce… Fish sauce is a very stinky condiment used in various Asian cuisines, including Thai and Vietnamese. I was told a long time ago to get the Three Crabs brand fish sauce, so I did. Some of the articles online argue about the quality of this brand, because of the additives in it and the way it’s made. Honestly, I don’t really know the difference, and I’m not about to buy another bottle of fish sauce – a bottle lasts a LONG time, as a little goes a long way. Anyone that lives near Chinatown should go there to find some at a good price.

This makes a great light summer meal – not too heavy and saucey, and makes use of some fresh flavours. Would go really well with a side avocado salad, or mango salad.

The full recipe can be found here, on the Fine Cooking Magazine website!

April 2010 Challenge – No Repeats! (Week 2)

Week 2 has finished, and I made a few new dishes that turned out pretty good!

Vegetable Toad-in-the-Hole (p.186, Classic Vegetarian Recipes) – this one was different from the kind of dishes I usually make, with the bready component to it. I would definitely make this again. It was a little involved, but not too much trouble, and kind of fun and cute (as far as dinner goes). Click the title to view my full post on the dish.
Mashup Pasta – this was one of those dishes with two steps: 1. make pasta, and 2. open the fridge door and throw everything you want to finish up into the sauce. This particular one included some pesto, tapenade, lots of mushrooms, some canned tomatoes, etc.
Indonesian Hot Rice Salad (p.142, Classic Vegetarian Recipes) – this dish sounded pretty interesting, because the rice is hot but the rest of the ingredients are cold. The problem is that there were just too many green onions in it. Also, I’m not too sure just how authentic of a dish it is – I thought Indonesian food was spicy!! I’ll have to ask…
Rice Noodles with Shrimp and Cilantro (p.47 Fine Cooking magazine, April/May 2010) – I’m going to post about this one later on this week, but I’ll just say that this dish was really really good. This is going into our pile of ‘usual’ dishes that we might change up every once in a while. This recipe was simple enough that it leaves room to make changes – maybe add a bit more spice, if anything. After this week, you will be able to click the title to view my full post on the dish.
Birthday Lasagna – I wanted to post about this one, but gobbled it up before I could take photos. I made a really yummy lasagna for my hubby’s birthday this week. I even made the sauce from scratch. Lasagna is a bit of work, but always impresses and makes great leftovers! I made this one off the top of my head – I don’t think I’ve ever had any kind of recipe for it, it’s just something I make.

Until next week…

Cupcake Party!!

Last weekend, I completely gave into my cupcake obsession by holding a cupcake party.

The rules were simple: bring “gourmet” cupcakes.

You could purchase a few from a bakery, cupcake shop or otherwise “good’ place, or you could bake cupcakes (as long as they were made from scratch!).

My contribution was a batch of chai mini-cupcakes, topped with one of two frostings: condensed milk icing, or vanilla almond buttercream. I got the recipe out of the Martha Stewart Cupcakes book. I really liked how they turned out, but found that they started to feel quite dense the day after. I’m not sure if that happened because they were mini, or maybe I did something. Who knows, I’m still getting the hang of this cupcake thing!

My chai mini-cupcakes, with condensed milk icing.

My girls did NOT disappoint, and we were treated to a fantastic variety of flavours, textures, and styles.

A couple of us had the same idea, and both ended up making chai cupcakes!! They were based on different recipes, and were different in almost every way. One comment that was made was that the chai cupcakes had a flavour reminiscent of a muffin — I think it comes down to the fact that we don’t often think of cupcakes as being spiced, despite the fact that there are many recipes for spiced cake cupcakes.

I’ve asked a few people what they think the differences between cupcakes and muffins are… it’s a pretty interesting topic, and maybe I’ll get into it in another post. This one is already chock-full, so I’ll stop myself from writing a novel.

I took pictures of most of the cupcakes, but unfortunately none of the lovely ladies! I really did mean to take pics of everyone in their nice outfits, cramming cupcakes into their faces, but it just didn’t happen. I got caught up in the cupcakes, the discussion, and the lovely day. I’m sure they’re happy they get to remain anonymous (dodged a bullet there, ladies!).

On that note, here are some pics of our cupcakes, before they fulfilled their cupcakey destiny.

More of my mini chai cupcakes, topped with buttercream frosting (back-left), and a different take on chai cupcakes with cream cheese frosting – Yum! (front-right)

A crazy assortment of cupcakes from Swirl’s!

Swirls – http://www.swirlscupcakes.ca/
Highlights: Mangolicious, Lemon Luau, Red Velvet,

“Cop-out?” No Way! Light and fluffy vanilla cupcakes, from Starbucks.

Three kinds of filled vegan cupcakes – heavenly!

Devilish Chocolate Cupcakes with ganache or icing.

(not pictured)

The Cupcake Shoppe – http://www.thecupcakeshoppe.ca/
Highlights: After Ate (chocolate cake & mint buttercream), Sticky N Sweet (vanilla cake, dipped in caramel), Pretty N Pink (chocolate cake, raspberry buttercream)

Daring (New) Brunswick Stew

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

I opted to make a variation on the first recipe given. I usually don’t eat meat, so this dish posed quite a challenge for me. I think there were three or four different kinds of meat in the recipe… I replaced all of the meat with shrimps and seitan, the broth with a vegetable/shrimp broth. Since this likely changed the flavour quite a bit, I’ve jokingly labelled my variation of the recipe (New) Brunswick Stew. Any Canadians reading this will get the New Brunswick/seafood reference… right? (I’m sure there is nothing specifically New Brunswick about it. I just wanted a cute title).

I started by making a broth, which I based on one I got from a Seafood Gumbo recipe I plan to try eventually. I also had to make some seitan, a vegetarian meat substitute made with wheat gluten (sorry, GF folks!). Both of these things added to the cooking time, since I had to make them from scratch.

Next, I fried up some chile peppers. I got some fun dried chiles called Chilhuacle Negro that have a medium heat (5/10). I’m pretty new to chiles, so I didn’t want to get any that were too hot. That said, I should have kept some of the seeds in for a little more heat. This was where the excitement starts – the smell of the peppers and the oil in the pan are heavenly!

Chilhuacle Negro

Here is what the stew looked like in the early stages – the seitan is still in large chunks (to be sliced into thin strips in a later stage). While the broth started off looking quite red (from the chile peppers and the smoked paprika), it mellowed into a nice warm golden colour by the end.

(New) Brunswick Stew – in progress

Here is the final product, and the shot that everyone on Daring Cooks seems to be doing – the standing spoon shot. This came from the original recipe. To describe the texture of the finished stew, they said that Brunswick stew is not done properly “until the paddle stands up in the middle.”. Everyone has been doing their version of this shot, so I felt obliged to do the same. It was a hearty hearty stew, but the broth was not too thick and gloopy.

(New) Brunswick Stew – Standing Spoon

In the end, the stew turned out great! It was a bit of a challenge deciding what to use instead of meat, but I think the seitan worked wonderfully! This is definitely something I wouldn’t have known to seek out, and there’s no doubt I’ll be making this again.

Recipe after the jump.

Continue reading Daring (New) Brunswick Stew

Vegetable Toad-in-the-Hole

This is another episode in the ‘Cookbook Diving’ series. Today’s recipe comes from “Classic Vegetarian Recipes” cookbook by Sue Ashworth et al. (p.186)

Toad-in-the-hole is traditionally NOT a vegetarian dish, and is generally not considered a meal in itself. This dish, however, is both. The addition of a variety of vegetables and fresh herbs makes it a hearty and flavourful light meal. We ate this with an avocado and tomato salad on the side.

This can also be eaten as a side dish for fish – a simple grilled salmon filet would be a nice pairing.

One thing that makes this recipe is the use of mustard to flavour both the bread batter and the vegetables. The result is not a strong mustard taste, but a nice tangy hit that helps to bring out the flavour of the vegetables. To mix it up, you can always add other root vegetables (turnip would be really great with the mustard), or substitute pesto for the mustard.

April 2010 Challenge – No Repeats! (Week 1)

At the beginning of this year, I found myself in a rut. I realized that I, by default, would make slight variations on the same few meals every single week. Cooking became a chore, as much as I enjoy eating and (usually) enjoy cooking, in general.

That realization was one of the main things that drove me to start this blog, and I believe that blogging has been the driving force that pulled me out of cooking boredom.

This month, I am challenging myself to not make the same dinner twice.

Obviously, I can’t avoid using some of the same ingredients but I have to focus on making things in different ways. That doesn’t mean I have to cook every day… but when I do, it has to be something I haven’t made this month. I won’t post recipes for every meal I make, but I’ll try to list the dishes (and include links if I got the recipes online).

This first week (and a bit) was a good start, although we weren’t home to cook for the first weekend.

Chunky Vegetable Paella (from the Ultimate Vegetarian Cookbook by Roz Denny)
Seitan Paprikash
Hyderabadi Biryani (from Sarah Brown’s World Vegetarian Cookbook)
Double Broccoli Quinoa (from 101 Cookbooks)

Seitan Paprikash

“Could it be…SATAN?”

I think I just dated myself with that quote. Today’s pieced-together recipe features a vegetarian meat-substitute favourite, seitan (sounds kinda like ‘satan’).

I’ve been a little obsessed with paprika lately, so a Seitan Paprikash sounded yummy. I looked at a few different recipes and cobbled one together that sounded good.

Seitan is kind of a strange ingredient, with about a million ways to make it. I started this one by making a dough with gluten flour, water and some seasoning. I had to stretch it and let it rise and stretch it and rip it some more in an attempt to give it some kind of texture. Then it was simmered in a flavourful broth, and suddenly I had ‘meat’. I suppose it’s most like a ‘chicken’ because it was lightly flavoured, but it stood in place of pork pretty well in this dish.

I actually added some spinach to this, because I had some. Shhhhh!

This dish was quick and easy to make, and was a nice change from the usual pasta. The creamy sauce went really well with the seitan. Since this dish is lacking in veggies (in that you might actually end up with a forkful that does not contain a vegetable), we also had some asparagus and a bit of avocado salad. Mmmmmmm.

Side note: I can’t wait for asparagus to be in season here. I’m getting SO JEALOUS reading other peoples’ blogs about the fresh local asparagus they’re able to get!!! Grrr!

Recipe after the jump! Continue reading Seitan Paprikash

Malfatti with Red Sauce

I think I cheated by picking a recipe from the same cookbook as last time, La Cucina Italiana. It wasn’t planned – I actually chose three different recipes from three different cookbooks. This just happens to be the first of the three that I made.

This is a ricotta-based dumpling dish called ‘Malfatti’. The malfatti get pressed into small eggs, using spoons.

Shaping the malfatti into “quenelles” using two spoons.

Unlike other European dumplings I’ve had, these were light and not as dense as I expected. They were, however, filling. Four malfatti were enough for me!! The sauce was a bit of a departure for me – my sauces are usually a bit of a ‘kitchen sink’ concoction where I add a mix of herbs and spices, as many veggies as I can fit, and whatever else I have in the fridge. This sauce was simple, red pepper and tomato being the main ingredients, with oregano and s&p as the only seasoning. I think I showed great restraint by not adding in sautéed mushrooms, chili pepper, or any other herbs. (I did add a few fresh chives to my dish, but I don’t think that counts!!)

A few grilled scallops and shrimps rounded out the meal. They were a good addition, because they are also lightly flavoured. We considered having rainbow trout, but I think that would have been a little too much alongside the malfatti.

This was a tasty dish, good to make whenever you have a little bit of extra time. It takes a little more preparation than your average pasta meal, but the extra effort is definitely worth it!

Recipe after the jump.

Continue reading Malfatti with Red Sauce

Monthly Mélange: March 2010

Noodles!!

March was a good month for food, some weeks being better than others for inspiring me to cook new things.

Here’s a rundown of some of my culinary highlights of March 2010. If there’s anyone out there reading my blog, feel free to comment with your own rundown of the month!

How did March 2010 taste?

Party in My Mouth
Chocolate. We’ve already discussed the spicy and decadent Soma “The Dark Fire” chocolate, but there are inexpensive options as well!! My latest find is the Côte d’Or Expériences Pistache Noir 70% (oddly, I couldn’t find it on the Canada website, so the page I’ve linked to is in French). This dark chocolate bar contains sugared pistachio, and a little extra pistachio “natural flavour”. It’s really tasty, and I’ve been a little addicted to it lately. It was on sale at Shopper’s this week, so I stocked up!

Monthly Spice
Chilhuacle Negro. This is a dried whole chili that I used in a recipe (to be posted in a couple of weeks). This was the first time I had bought dried, whole chilis. I loved the way they looked – the shape and colour, and the fine cracks in some sections. Like a piece of art!! They were great in my dish, too, and not too hot. Actually, I think I’ll use them WITH the seeds next time – I was being overly cautious the first time. So fun!!

Mystery Ingredient
Almond extract. I added a wee bit of this to my buttercream frosting (in place of 1/3 of the vanilla) and it was sooooo good. Can you tell I like the almond/pistachio kinds of flavours in things?

I Made This!
Hubs really liked the Mustard Trout. Not bad for wingin’ it! A close second would have to be the Malfatti that I just made, that I will be posting about later this week.

Shameful Secrets
I am out of unsalted butter. I have never in my life gone through as much butter as this, and I’m kind of embarrassed. What can I do? All of the cupcake recipes call for butter, and buttercream icing is *duh* primarily butter. Not to mention the importance of the lovely spiced butters used in Indian and Ethiopian food.

The days are now lasting longer… my herbs are starting to grow, and I have a slightly longer window of opportunity to take food pics. April will continue what we started with cupcakes, and I will likely have to go on a break from cupcakes for May. I may try to freeze one just to see if it’s still tasty 3 months later.