Festive Mustard

This recipe comes courtesy of “Chatelaine Recipes: Easy Holiday Cooking”. I decided to make it because it looked easy and I thought I could include it in my christmas gift baskets. As soon as I tasted it I realized that this is probably one of the best mustards I have ever tasted. I will probably make this mustard all the time now. This is a must try! It’s quite tangy and goes great with ham.

p.s. I actually didn’t give anyone a jar of this mustard.. I kept them all to myself!! :)

2 tbsp mustard seeds

1/4 cup cold water

3 tbsp white vinegar

1/4 tsp Worcestershire

3 tbsp dry mustard

1/3 granulated sugar

1/2 tsp salt

2 eggs yolks

In a small bowl, stir mustard seed with water, vinegar and Worcestershire. Let stand 30 minutes. Measure out dry mustard, sugar and salt into a small saucepan. Whisk egg yolks until lightly beaten. Pour into pan along with mustard seed mixture. Whisk constantly over medium heat until mixture thickens, approx 5 minutes. Spoon into sterilized jars and seal, keep refrigerated.

Makes only 3/4 cup of mustard, so if you are planning to give away as gifts, you will need to make the mustard in batches.

Marbled Candy-Cane Bark

This is a easy chocolate bark that looks quite beautiful and makes a great gift for the chocolate lovers on your list.

6 squares of semi-sweet or bittersweet chocolate

6 squares of white chocolate

3 candy canes, crushed

1. Line a baking sheet with waxed paper. Coarsely chop semi-sweet chocolate. At this point you can either melt your chocolate in the microwave or on the stove top. Melt both of the chocolates separately. 
2. Pour the dark chocolate onto the waxed paper making 2 thick strips about 1 1/2 inch apart. Pour the white chocolate in the middle and along one side of the chocolate. 
3. Take a knife and drag the chocolate back and forth to create the marbled look. Tap the pan to level chocolate as required. Sprinkle with candy canes. Refrigerate until it hardens approx 45 to 60 minutes. Break into large pieces.

Shortbread Cookies

Soft, crunchy, melt in your mouth shortbread that is seriously easy to make and always a hit with guests. Avoid over-mixing.

1 cup unsalted butter, room temperature

3/4 cup sifted icing sugar

2 to 2 1/4 cups all-purpose flour, sifted

1. Preheat oven to 300F. Place butter in a large bowl. Using an electric mixer or wooden spoon, gradually beat in the sugar until smooth and creamy. Mix well. Using a wooden spoon stir in the 2 cups of flour until just mixed, do not overmix. Finish forming dough with your hands. If dough is sticky add more flour.
2. Place a quarter of the dough on a floured board and using a floured rolling pin, roll out dough to 1/4 inch thickness for more depending on how thick you want your cookies. Cut shapes out with a floured cookie cutter. 
3. Place on an ungreased baking sheet with at least 1 inch apart. Decorate as desired.
4. Bake in preheated oven until pale golden  colour and set in the middle with lightly touched, 15 to 18 minutes.

Makes approx 65 cookies

Slow Cooked Chili

Chili is the ultimate comfort food and perfect on a cold winters day. I make this chili 3 or 4 times a year. It’s easy to make (love my slow cooker), and can be adjusted to suit anyone’s tastes. Leftovers get placed in individual portion size tupperware and frozen for my lunches. 

Slow Cooked Chili (6 quart slow cooker)

2 pounds ground beef, ground chicken, or ground turkey

1 1/2 cups chopped onion

1 chopped green pepper

2 garlic cloves, finely chopped

1 28-oz can whole tomatoes, undrained

2 16-oz cans kidney beans, undrained

2 teaspoons salt

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon ground pepper

Optional: Tobasco/cayenne/red pepper flakes to add heat - customize here

My slow cooker pot can be used on the stovetop, so I follow the below steps in my slow cooker pot, if yours cannot be used on the stovetop, use a large pan.

1. Preheat pot over medium heat. Add ground meat and brown. Add onion, green pepper, and garlic and cook for a few minutes to release some of the juices. 
2. Transfer to the slowcooker and add tomatoes, beans and spices. Stir to combine. Cover and simmer at Setting #3 for 7 to 9 hours. 
3. Top with cheddar cheese.
4. Makes 8 to 10 servings.

Eclipse, Celebrity Cruises

The Gala Brunch Buffet in the Dining Rm

It has been a busy week getting back to work and getting myself back into a routine. My cooking and blogging has suffered for it. This post is all about the cruise ship food. The ship was beautiful, the food was excellent and the beverages (which I may have partook in a bit too much) were creative and beautiful. Where do I even start trying to explain some of the food? I might have to skip some of the more flowery descriptions and just tell you as much about the food as possible.

The main dining room is called Moonlight Sonata served most breakfasts, lunches and all dinners. The breakfasts and lunches were nothing special and not worth talking about. The dinners however where beautiful and delicious. I literally took only a few pictures. (Sad, I know. I’m a terrible blogger!). Fall off the bone lamb shank, fall off the bone Osso Bucco, Sesame encrusted Ahi Tuna, perfectly cooked Beef Tenderloin, Tilapia in Curry Sauce, etc. I can’t even remember everything I ate. 

Dinners are 4 courses; appetizer, soup or salad, entree and dessert. All the courses are creative and fun. I was in heaven. 

The cruise ship also has 5 specialty restaurants; Blu (the healthy place), Qsine (ordinary food done extraordinarily), Murano (beautiful French food), Tuscan Grill (Italian carnivore delight) and Bistro on 5 (Crepes and paninis). The specialty restaurants cost additional money, but they are worth it as the food is cooked for you only. Mom and I tried out Qsine, Murano and Bistro on 5. They are blog posts unto themselves!

I’m posting a few pictures of the food. It’s impossible to describe everything. I highly recommend Celebrity Cruise ships if you love food. 

Paris, France

I only had a few hours in Paris and I tried to cram in as much as possible. I could have spent a week there exploring, but I didn’t have a week. I did, however, make the most out of my time there. I was dropped off at the Eiffel Tower and I took millions of pictures, then I wandered to the Seine and then walked down to the Louvre. The line was too long to get into the Louvre and I didn’t have enough time to go in, instead I continued wandering. Eventually I was hungry and thirsty, so I picked up a croissant, baguette, and cheese. I then had myself a little picnic overlooking the Seine and absorbing the Parisian culture. 

The day I was there happened to be a Bank holiday for France so the city was teeming with tourists from around France. I found the people to be really nice. I don’t speak much French, but I was able to get around without much difficulty. All in all, Paris is a beautiful city and I can’t wait until I get a chance to go back and explore it properly.

Travel

Well anonymous-blog-friends, this is my last post for 2 whole weeks. I am, once again, off to see the world.  This time, my mom (partner in travelling adventures) and I, are taking a 13 night transatlantic cruise aboard the "Eclipse" on the Celebrity Cruise line. Mom and I love cruises. Why? Because, we get to go to numerous places and only unpack once. It's also safe for 2 single girls and full of food and wine.
I am taking my laptop with me, but I will not be posting during the cruise (blame the very expensive wifi minutes). When I return, I will post a slew of thoughts, ideas and pictures. I have 2 exciting winery tours booked in Spain and the Azores (Portugal). I plan to buy tons of wine, (if it is good) and suffer the duty tax later and I plan to eat, eat and eat. My camera will be busy taking pictures of beautiful food, beverages and scenery.
This trip takes us first to England where my extended family will be picking us up from Gatwick. My family lives 45 south of Gatwick in the city of Crawly. My cousin owns a pub and pictures will be posted! This is my first time in England (except for a stop-over at Heathrow one time), and I am excited to see some of the country. We pick up the ship on Sunday and will be in Le Havre, France on Monday. I have booked a bus trip to Paris and will have 5 1/2 hours to see as much as I can of Paris. I plan to see croissants, cafe ou lait and the Eiffel Tower and as much shopping as I can cram into this deadline as possible.
The next day, we will be in Cherbourg, France. Then a day at sea followed by Vigo, Spain where I have a winery tour booked. We then get a day at sea, followed by a stop at Porto Delgado in the Azores. I also have a winery tour booked here.
And then.... nothing. 7 days to cross the Atlantic ocean. With nothing to do. Read. Eat. Drink. Relax. Whatever. I am packed and ready to go. I fly out Friday night.
I am stressed out to the max with work and completely exhausted. I am so ready for this trip.


I will however, leave you with this:


"I'd hate to be a teetotaler. Imagine getting up in the morning and knowing that's as good as you're going to feel all day." - Dean Martin


Take care!
S

Baco Noir

I am a huge advocate of all things local. Local produce, local meats, local wine. I live in steel-town, Hamilton, Ontario. I am very proud of this under-dog city, that I live in. This city is a feast for the eyes for anyone who loves gothic-style architecture, history and yes, wine. 
I live 15 minutes away from the beautiful Niagara wineries. The wineries are almost in my backyard. D and I take the convertible to the wineries in the summer. In the winter, the winter car takes us to the wineries. I've been to Napa and Sonoma Valleys in California, and although the year-round weather is soooooo much better in California, Niagara has everything I need. In particular, Baco Noir. The Baco is a beautiful grape which I will compare to Shiraz or Cabernet. The Canadian climate here in the south of Ontario is perfect for growing this grape. Many wineries offer a blend of Baco Noir with something else, usually Cabernet (EastDell 2007 Black Cab - is AWESOME), but Henry of Pelham consistently makes a lovely pure Baco Noir. It is a full bodied wine, which has a slight caramel-ly taste that I love. 


Wine is a very subjective taste, much like food. I hate telling people what wines to drink. I, personally, love the full-bodied red wines.. but sometimes, I love other types of wines. Since this post is all about Henry of Pelham 2008 Baco Noir, I will focus on that. 
This bottle of wine is, like I said before, full-bodied, wonderfully oaky and just that little bit of caramel-ly. It doesn't have a harsh tannin finish and it goes down very well. (I'm obviously not an expert on wine and wine tasting, but I know what I like.)
I won't even pretend that I know what food to pair this with. I love food, I love wine. I love THIS wine. Who cares what it goes with?   Go and buy it (it's available in all LCBO's) and let me know if you like it too. Even better, go to the winery. Go to a few Niagara wineries. They are all beautiful, they are all unique, and they all have great wine. 


My current Niagara wine favourite is the Baco Noir. Give it a try, if you like it, leave a comment, if you hate it... well.. ok, leave a comment. :) 


I will leave you with one of my favourites quotes: 


"Everything in Moderation, Including Moderation." - Julia Child

Gratin of Potato with Shallot and Herbs De Provence

I have a little story to tell about my Herbs De Provence: They actually came from Provence, France. I picked them up in beautiful open air market in Nice. I know, I know, I’m dropping names now. I’m an avid traveller and everywhere I go I end up focusing on regional foods. Since I live to eat, food is a central focus in my life outside of collecting antiques and drinking (oh yeah and working too, I guess). Anyway back to Nice, I bought this rustic bag of herbs and have have been hoarding it ever since. Every time I bring this bag out and smell the herbs, I am taken back to that morning in Nice, where the sun was shining, the weather was hot, and the market was bustling with locals and tourists. My mom and I (my partner in traveling adventures) ate our way through that market. We started with fresh, just picked strawberries that were so sweet that we were brought to tears. We enjoyed fresh breads and croissants and whatever else we could get our hands on and eat right away. Just thinking about it now brings me back to that sunny day. This recipe featured my prized Herbs De Provence and is an easy side dish to throw together. It is quintessentially French. It is delicate and makes a great side dish to many chicken mains. This was my side dish to the Apple Cinnamon Chicken, but I would put this with any chicken or turkey main. It is very similar to my last Gratin post, but with Herbs De Provence being the aromatic focus instead of sage. 

Gratin of Potato with Shallot and Herbs De Provence

3 large shallots, finely chopped

2 cloves of garlic, finely chopped

3 potatoes, thinly sliced (I leave the skins on - Yukon Gold works best)

1 cup whipping cream

1 cup milk (I used skim)

2 tablespoons butter

1 heaping tablespoon of flour

2 tsp Herbs De Provence

Course Salt

Fresh ground pepper

1. Melt butter on low heat in small frying pan. Add onions, garlic, Herbs De Provence and lightly fry until moisture comes out, about 2 minutes. Add flour; stir and remove from heat.
2. In a small saucepan, mix the cream, milk, onion mixture, salt and pepper and lightly warm up. Do not boil. Remove from heat and allow to sit for 10 to 15 minutes to let the flavours mix.
3. Grease a small casserole or loaf pan; place a layer of potatoes and sprinkle with salt & pepper.
4. With a slotted spoon, pull out some of the shallot mixture and add to the potatoes. Add another layer or potatoes and repeat until the potatoes are used up.
5. Pour over the cream mixture.
6. Preheat oven to 400deg F and bake for 30 minutes until the potatoes are tender. Remove from oven and allow to sit for 5 to 10 minutes.

Note: As I only cook on weekends for 2 people, this dish served 2, plus some leftovers.

Cosmopolitan Martini

This drink has been popular since the 90’s (like, hello?) and is still considered a girly drink by most. I’m not exactly the girliest-girl, but I love me a Cosmo sometimes. I’m sure most people know how to make one, but if you don’t, here is the recipe:

4 parts Vodka (Citrus vodka works too)

2 parts Cointreau or Triple Sec

2 parts Cranberry Juice

1 part Fresh Lime juice

Shake all four ingredients together in a cocktail shaker and enjoy. Garnish with a lime slice.

Apple Cinnamon Chicken

I don’t know if you noticed yet, but I love when food tastes good and is easy to make. As much as I love following recipes, cooking from my instincts is even better. Sometimes (ok all the time) I surprise myself with my ability to know what flavours go with what flavours. I’m not perfect and my failures generally do not get posted, but this recipe turned out fantastic. I’m super proud of this recipe. I literally made it up as I went along and the results were amazing. It’s fall in Canada and the harvest season is pretty much over for most of our favourites. Apples are still in season though and this dish features apples inside a chicken. The apple imparts a delicate taste into the neutral chicken and this whole dish tastes like fall. It’s also really easy and next to impossible to screw up. Give it a try and play around with your herbs. 

Apple Cinnamon Chicken

1 whole chicken

1- 2 apples

1/4 unsalted butter, softened

1 teaspoon dried thyme

1/2 teaspoon cinnamon

1/4 teaspoon sugar

Pinch Nutmeg

1. Preheat oven to 400deg F. Rinse your chicken under cold water, place in roasting pan.
2. Mix spices and butter together. Gently lift the skin around the chicken so you can pack the butter under the skin and into the cavity.
3. Cut the apples into large wedges (remove cores) and stuff inside the chicken cavity. Tie up the legs and wings.
4. Bake in your pre-heated oven for approx. 40 to 60 minutes depending on the size of your chicken. Check with a meat thermometer.
5. Allow to rest for at least 10 minutes. Serve with the apples and a nice potato gratin. 

Note: I used a small chicken for this as there are only 2 of us. We each ate a half a chicken. 

Creme Caramel

I am so excited to post this recipe! I have never made Creme Caramel before and only made it because I finally got my ramekins back from D’s house. I love caramel and I love love love custard. I have been dying to make either creme caramel or creme brulee. Both are huge favourites of mine, if they are done right. The majority of creme brulee’s and creme caramel’s that I have tasted like scrambled eggs. I hate that. I don’t want it to taste like eggs. I want it to taste like custard and sugar. Is that so difficult? Apparently it is. This recipe does not taste like scrambled eggs or eggs at all. It is creamy, delicious and wonderfully caramel-ly. It is light, fluffy, and so amazing and I want you to try this. If you try nothing else on this blog, you MUST try this. I promise you, you will not regret it. Here is the recipe:

Creme Caramel for 4 -7oz Ramekins:

1/2 cup sugar

1 tablespoon water

1 cup milk (I used skim)

1 cup whipping cream

4 eggs

pinch of salt

1/2 teaspoon vanilla extract + small squeeze

Boiling Water

1. Put 1/4 cup of sugar and 1 tablespoon of water in small saucepan and heat over med. heat until sugar turns brown. Literally just leave it alone in the pan until it turns light brown (about 6 or 7 minutes). When it turns light brown, remove from heat and very quickly pour evenly into your ramekins. It will turn to a solid glassy caramel very very quickly. 
2. Preheat oven to 325deg F.  In a small saucepan over med. heat, combine the milk and cream. Add a small squeeze of vanilla (if you have vanilla beans put them in here now). Heat until small bubbles appear along edges of the pan. (Remove vanilla bean now and save for later).
3. Meanwhile, in a bowl, whisk the eggs, sugar, salt and remaining vanilla until smooth. Slowly.. really slowly, add the hot milk mixture. Best to add a bit at a time to temper the eggs. You do not want the eggs to cook too fast as they will go chunky. So you must seriously pay attention here and add the milk mixture slowly until all is combined; stirring CONSTANTLY.
4. Place the ramekins in a deep casserole dish. Pour your custard mixture, evenly into the ramekins. Pour your boiling water into the casserole dish until the water comes up halfway up your ramekins. 
5. Bake until a sharp knife inserted into centre comes out clean, approx. 35 mins. 
6. Allow to cool to room temperature and refrigerate until ready to serve.
7. To un-mold, run a sharp knife around the edges of the ramekins and invert onto a plate. 
8. Eat. Serves 4. Enjoy with a lovely liquor. I suggest Peninsula Ridges’ Ratafia (2005) as the perfect accompaniment.

Boston Baked Beans in the Slow Cooker

Ah, the slow cooker. One of the best inventions for working people. Turn it on in the morning and when you walk through your front door in the evening, the whole house smells like dinner. The dinner you didn’t put much effort into. The dinner you still do not have to put much effort into. Last night I decided I wanted to make Boston Baked Beans. I had ALL the ingredients therefore I didn’t need to go shopping. I did the cutting work in the evening, put the remaining ingredients in the pot this morning and left the house. When I got home, I had to mix the other ingredients in and let it cook some more. I had a serious craving for boston baked beans. They are comfort food. On a cool fall evening like today, they are the perfect dinner. They taste oh so good going down... not so great later in the night.. looking on the bright side, they contain lots of good-for-you fibre. I could always use more fibre. So here is the recipe for a 6 quart slow cooker. If you don’t have a slow cooker, go buy one. 

Boston Baked Beans

1 900g bag of dried Navy Beans

10 cups of water

3 teaspoons salt

1/2 cup chopped onion

1 cup (approx.) salt pork, cut into 1 inch cubes * - See note below

1/2 cup molasses

1/4 cup brown sugar

2 teaspoons dry mustard 

1/2 cup Ketchup

2 tablespoons of maple syrup (because I’m Canadian - optional for non-Canadians)

2 cups reserved hot bean liquid

1. Wash and sort the beans. Put beans in pot. Add water, salt, onion and pork. Mix well so that pork is covered by beans. Cover pot.
2. Place pot on base and cook at Setting #3 for 10 to 12 hours until beans are tender (My beans were tender after 10 hours). 
3. When beans are tender, drain the liquid and reserve 2 cups. To the beans add molasses, brown sugar, dry mustard and ketchup; stir. Add bean liquid; stir. Taste it now. I ended up adding more molasses to darken the colour and cut some of the ketchup taste which I didn’t like.  
4. Cover and simmer beans on base at Setting #3 for 2 hours. Keep warm at setting #2. 

Makes a lot.

• Note: I used a few good slices of baked ham instead. You could also use bacon. And what is salt pork, anyway? I wouldn’t even know where to get it and it sounds nasty.

• P.S. This recipe came from my Slow Cooker manual with some yummy modifications.

Lemon and Parmesan Capellini with Herb Bread

This recipe comes courtesy of “15 Minute Vegetarian” cookbook. Along time ago I was a vegetarian. I wasn’t a good vegetarian as I never could get all my proper proteins and ended up looking kinda sickly. So I decided to go back to eating meat after 5 years. I still like to cook vegetarian though. I’m just as happy to have meat only once or twice a week. This is a simple, lemony, garlicy dish that’s sure to please. You will not miss the meat.

1/2 multigrain baguette

1/2 cup butter, softened

2 tbsp chopped fresh herbs (rosemary, thyme, oregano) (Dried works too)

Good handful of dried or fresh capellini

1 cup single cream

3 oz parmesan, grated

finely grated rind of 1 lemon

salt & pepper

1. Preheat over to 400deg F. Cut the baguette into thick slices.
2. Put the butter in a bowl and beat with the garlic had herbs. Spread thickly over each slice of bread.
3. Reassemble the baguette. Wrap in foil, support on a baking sheet and bake 10 minutes.
4. Meanwhile cook your pasta.
5. Pour the cream into another pan and bring to the boil. Stir in Parmesan and lemon rind. The sauce should thicken in about 30 seconds.
6. Drain pasta, return it to the pan and toss with the sauce. Season to taste and sprinkle with a little chopped fresh parsley and grated lemon rind, if desired. Serve with hot bread. 

Serves 2