dana's diary

recipe: Tina Robert's Frozen Chocolate Mousse Cake

2012-02-01T10:50:00.000-05:00

Many of you will recognize the name Tina Roberts because over the years, she's contributed so many wonderful recipes; such as her famous "blueberry drizzle salad" and her award-winning "marinated brie", to this column and to my monthly newsletters. Well, I am thrilled to announce that she has finished her cookbook and it is now available for sale at my shop, Relish Cooking Studio, Vincenzo’s and the U of W Bookstore.

Her book is titled "The Two Sisters Cookbook". Tina originally planned on printing just three copies – one for herself, one for her sister Audrey, and one for her mom. However, the cookbook was such a huge hit with friends and family that she ended up giving away over 100 of them! Long story short, Tina decided to adapt the original version and create 20 new menus, each inspired by a family memory.

This recipe is from Tina’s “golden anniversary” menu. She explains that “Mom and Dad’s wedding had to be postponed three times because Dad was not well – was he really sick or was it just nerves? Finally, on January 30, 1954, the special event took place with a small family ceremony at St. Patrick’s Catholic Church on McCaul Street in Toronto. Fifty years later, we celebrated the anniversary of their vows with this memorable meal. Mom and Dad both love chocolate, so this was the perfect dessert to end their celebration.”

Frozen Chocolate Mousse Cake

A wonderful dessert for entertaining on Valentine’s Day because you can make it ahead of time. Expect to receive rave reviews!

ingredients - crust

· ¾ (three-quarters) cup raw hazelnuts

· ½ (one-half) cup graham cracker crumbs

· 3 (three) tablespoons unsalted butter, melted

· unsalted butter to grease pie plate

ingredients - mousse

· 2 (two) cups coffee or vanilla ice cream, softened

· 6 (six) ounces bittersweet chocolate, coarsely chopped

· 3 (three) large eggs, separated

· 4 (four) tablespoons hazelnut or coffee liqueur

· 1 (one) cup chilled fresh whipping cream (35 or 36% MF)

· 2 (two) tablespoons hazelnut or coffee liqueur

ingredients – add the love

· remaining whipped cream

· 2 (two) tablespoons remaining chopped hazelnuts

method

1. Preheat oven to 300°F. Toast hazelnuts on a baking sheet for 15 to 25 minutes. Remove from oven and wrap nuts in a clean tea towel. Let rest for 5 minutes and then vigorously rub hazelnuts in towel to remove skins.

2. Finely chop hazelnuts in a food processor (it’s best to do this when the nuts are still warm).

3. Combine 1/3 cup hazelnuts, graham cracker crumbs, and melted butter in a medium bowl. Grease an 8-inch pie plate or spring form pan with butter. Press crumb mixture in the bottom and up sides of pie plate.

4. Preheat oven to 350°F. Bake crust for 10 minutes. Cool crust and freeze for at least 15 minutes. Spoon softened ice cream over frozen crust and return to freezer.

5. Melt chocolate in the top of a double boiler over medium-low heat, stirring occasionally. Remove from heat and let cool for a few minutes.

6. Beat yolks in a large bowl with an electric mixer until light, about 3 minutes. Slowly beat in melted chocolate and 4 tablespoons hazelnut liqueur. Set aside.

7. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Set aside.

8. Beat whipping cream and 2 tablespoons hazelnut liqueur in a chilled bowl with an electric mixer until soft peaks form.

9. Fold egg whites into chocolate mixture. Fold half of whipped cream into chocolate mixture. Reserve remaining whipped cream to decorate top of cake.

10. Reserve 2 tablespoons chopped hazelnuts to decorate top of cake. Fold remaining nuts into chocolate mixture. Pour mousse over ice cream.

11. Add the love: Place remaining whipped cream in pastry tube and decorate the top of the cake with rosettes (I like to make a ring on the outer circle). Sprinkle rosettes with remaining nuts. Cover cake with plastic wrap and place in freezer for at least 3 hours before serving. Remove from freezer 10 minutes before serving.

12. Tip: You can substitute almonds for the hazelnuts and almond liqueur for the hazelnut liqueur.

Valentine's Day 2012 Menu

2012-01-19T14:20:00.003-05:00

pick up 3 course

Valentine's Day

gourmet dinner

$19.98

1st - select a soup

roasted red pepper & two tomato soup with basil
bistro style roasted onion soup
sweet potato soup with honey & chipotle cream

2nd - select an entree (note: all entrees come with a side salad)

short rib gnocchi with port wine tomato sauce, arugula & parmesan cheese
salmon en croute (T&J salmon filet with basmati rice, sauteed vegetbales, lemon ginger butter & fresh dill, wrapped in puff pastry)
coq au vin (chicken braised in a sherry wine sauce with bacon, mushrooms, carrots and onions)

3rd - select a cupcake

chocolate caramel dream cupcake
red velvet with cream cheese icing cupcake

$19.98 per person (plus tax)

pick up: Tuesday February 14th, 2012

between 3pm and 6:30pm

to pre-order, call

#519-880-1555

the above menu will be available in our fresh fridge

arrive early for best selection

(unless pre-ordered)

other delicious Valentine's Day gift ideas:

chocolates from Reid's & Rheo Thompson Candies (chocolate mint smoothies)
gourmet gift baskets
scones, jams, lemon curd - perfect for breakfast in bed!
we carry a wide selection of shorttbreads, cookies, candies & other treats!

recipe: moist banana cake with cream cheese icing

2012-01-18T16:46:00.002-05:00

My dear Dad’s birthday is coming up next week. He’s a hard guy to buy for, but he’s always sure to appreciate the following three things: 1) dark covered chocolate ginger, 2) homemade cards and hugs from his grandsons and 3) a “from-scratch” dessert.

My Aunt Jan is the baker in our family. She’s known for her shorttbread, hello dolly squares, coconut strawberries, toffee almond diamonds, sinful chocolate cake and this delicious banana bread with cream cheese frosting. Jan is one of those people who “forgets to eat” but surprisingly, she has a soft spot for sweets. Like any good baker, I think that she enjoys making and sharing her desserts even more than she enjoys actually eating them.

Here is her recipe for banana cake, which just might make an appearance at Dad’s birthday table this year!

moist banana cake with cream cheese icing

ingredients for cake

· ½ (one-half) cup softened butter

· 1¼ (one-and-one-quarter cups) sugar

· 2 (two) eggs

· 1 (one) teaspoon vanilla

· 1 (one) teaspoon baking soda

· ½ (one-half) teaspoon cinnamon

· a shake or two of nutmeg

· ¼ (one-quarter) cup sour cream

· 1 (one) cup ripe bananas (about 2-3)

· 1 ½ (one-and-one-half cups) flour (Jan uses ½ cup cake & pastry flour and one cup all-purpose flour, but you can use 1½ cups all-purpose too)

· ¼ (one-quarter) teaspoon salt

method

1. Preheat oven to 350 F.

2. Cream butter, add sugar, eggs and vanilla.

3. Dissolve baking soda in the bananas. Add sour cream to mixture and beat well. Add bananas and beat well.

4. Combine flour, salt, cinnamon and nutmeg, add to mixture. Beat until blended – not long.

5. Pour into sprayed 9” x 9” pan and bake for 45 minutes.

Ingredients for cream cheese icing

· 4 (four) ounces softened cream cheese

· ¼ (one-quarter) cup softened butter

· 1¾ (one-and-three-quarters) cup icing sugar

· 2 (two) teaspoons orange juice or lemon juice

· 1 (one) teaspoon vanilla extract

method

1. Cream softened butter and cream cheese together, add vanilla, juice and icing sugar.

2. Smooth onto banana cake. Refrigerates up to 5 days, freezes up to 2 months. Makes 1½ cups.

Cystinosis Awareness & Research Effort (CA&RE) winter fundraiser at Dana Shortt Gourmet

2012-01-13T09:59:00.000-05:00

winter soup & cracker fundraiser for

friday february 24^th, 2012

10am – 7pm

all proceeds from the featured items will go to the

Cystinosis Awareness & Research Effort (CA&RE)

featured items:

DSG roasted red pepper & two tomato soup with basil 1L $9.98

DSG bistro style roasted onion soup 1L $9.98

DSG sweet potato soup with honey & chipotle cream 1L $9.98

Thiru’s mullugtwanny soup and thakkali soup 1L $9.98

Village Kitchen soups $8.98

Barrie’s Asparagus stone wheat or vegetable crackers $3.98

please join us at

dana shortt gourmet on

friday february 24^th, 2012

to help raise money and awareness for this rare genetic disease

http://www.cystinosis.ca/

recipe: citrus marinated olives

2012-01-04T18:52:00.002-05:00

Here’s a great recipe for citrus marinated olives, a popular item from my food shop menu. Many of you still have the odd post-Christmas Christmas party to host or attend, and guests are sure to appreciate a yummy hors d’oeuvres that is easy on the waistline.

I learned to make these olives from Chef Brenda Kwong Hing when I was working at “Upstairs at Loblaws” Cooking School in Toronto. Another former employer, Trish Magwood of Dish Cooking Studio, was also big on whetting her guest’s appetites with olives. She liked to warm marinated olives in the oven until hot, and to serve them with spiced nuts and fresh rosemary bread.

Serve these olives at room temperature or hot, whichever you prefer (if serving hot, put olives on a baking sheet and warm in a 325 F oven until hot, about 10-12 minutes). I also love to mix these olives with small cubes of feta cheese, and serve with fresh bread and hummus. If you are not using pitted olives, be careful to warn your guests.

Citrus Marinated Olives

ingredients

· 3 (three) cups assorted olives (kalamata, dry cured, mission black, nicoise and so forth)

· 1 (one) clove of garlic, minced

· pinch of chili flakes

· juice of one lemon

· zest of one orange

· 1 (one) teaspoon toasted and crushed fennel or anise seed

· ¼ (one-quarter) cup seasoned rice wine vinegar

· 1 (one) tablespoon sugar

· salt and fresh cracked pepper to taste

method

1. Combine all of the ingredients and mix well.

2. Marinate for at least 2 hours or overnight for a delicious result.

New Year Menu & Specials

2011-12-30T09:04:00.001-05:00

Dear foodie friends,

We will be offering a selection of gourmet comfort foods for New Years Eve. These items will be available in our fresh fridge on Friday, Dec 30th (we're open from 9:30 a.m. - 7:00 p.m.) and Saturday, Dec 31st (we're open from 9:30 a.m. - 5:00 p.m.) We will be closed on Sunday, January 1st and Monday, January 2nd.

$9.98/L - winter squash soup with fresh sage
$11.98/L - potato, asiago and white truffle soup
$22.98/dz - coconut shrimp with thai dipping sauce
$9.98 sm; $24.98 lrg - "hogtails" beef brisket shepherd's pie
$29.98 lrg - seafood pot pie with lobster, shrimp, scallops, salmon & halibut in a white-wine cream sauce with yukon gold-celeraic topping

We also have a ton of ready-to-bake appetizers (which we will be sampling this week), cheese tortes and quesadilla's for New Years Eve. Or pick up some of our ready-to-bake scones, best-ever granola and/or quiche for New Years Day brunch.
Lastly, our January special (all month long) is any 3 L of our soup for $25 including tax!

Have a happy and healthy new year,
Dana and the dsg gang

recipe: turkey quesadilla

2011-12-21T18:48:00.000-05:00

It’s hard to believe that Christmas is just around the corner! This is my favourite time of the year, filled with family, wonderful traditions and of course, delicious food. In our family, Christmas Eve is usually a stand-up style dinner – easy-to-eat hors d’oeuvres that we enjoy over several hours. Breakfast on the 25^th always includes good coffee, juice, a special fruit salad and scones. And we’re all about tradition for dinner – turkey, stuffing, mashed potatoes, rutabaga, squash, broccoli… and lots of it, because we love leftovers around here!

If you’re getting bored of the standard hot-turkey sandwiches, here are FOUR delicious ways to use up your leftovers:

· Turkey, cranberry and asiago quesadilla’s (spread cranberry sauce onto one flour tortilla, top with sliced turkey, asiago cheese and chopped, leftover vegetables. Top with second tortilla. Grill in lightly oiled pan set over medium heat, turning once, until brown on both sides)

Turkey

dinner casserole – make a simple béchamel (white sauce) and thin it out with a bit of chicken stock or white wine. Add leftover chopped turkey and vegetables, stir to combine. Spread leftover mashed potatoes or squash onto the bottom of a casserole pan, top with turkey mixture, then top with leftover stuffing. Sprinkle with a handful of dried cranberries, then dot with butter and bake until warm.

Turkey

grilled cheese – stuff your favourite bread with turkey, grilled squash, brie cheese and cranberry sauce. Spread with butter and grill on both sides until golden brown.

· Zesty turkey & peanut soup (recipe can be found on my website at: http://www.danashortt.ca/recipes.htm)

Merry Christmas, Happy Hanukkah, Happy Holidays, and Happy New Year to you, your family and friends.

recipe: rosemary shorttbread with pears & camboloza cheese

2011-12-07T18:46:00.000-05:00

I have a confession (a dirty-little secret if you would) to share with you: my husband and I don’t entertain in December. December is by far the busiest month of the year at my store, and all of my time and energy needs to be focused on the shop. Working in retail in December is loads of fun though, as there is an indescribable energy all around, and (almost) everyone is in a fabulous mood!

That being said, I sometimes daydream about the kind of parties I would host if I weren’t so busy. What repeatedly comes to mind is a “brunch-by-the-bite” hors d’oeuvres party.

Friends and family would arrive late morning on a Saturday. Everyone would most definitely be greeted at the door with a mimosa. After most of the guests had arrived, I’d start passing mini-sized versions of classic, comfort breakfast and brunch foods, such as: tiny BLT sandwiches, mini quiches and frittata’s, small skewers of roasted potatoes with aioli, teeny-tiny pastries (think muffins, Danishes, scones, shortbread), fresh fruit skewers, shot glasses of fruit smoothies, and more.

Who doesn’t love breakfast food? And let’s face it, December is a crazy busy time for everyone, so a late-morning to early-afternoon party means that you still have a good chunk of the afternoon and evening to get other things accomplished.

Below is one of the recipes from my “mock menu” for this fantasy party!

rosemary shorttbread with pears & camboloza cheese

ingredients

2 (two) cups all-purpose flour

1½ (one-and-one-half) tbsp. finely chopped fresh rosemary leaves

1 (one) cup unsalted butter, softened

½ (one-half) cup packed brown sugar

1 (one) cup camboloza cheese (or goat cheese), softened

½ (one-half) cup spiced pear chutney, jam or confit

1 (one) pear, sliced (skin on) into 1 inch pieces, to garnish

method

1. Preheat oven to 300°F.

2. In a bowl whisk together flour and rosemary. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add flour mixture gradually, beating until just combined.

3. Press dough evenly into an 11 x 7-inch or 9-inch square baking pan and with a sharp knife score about ¼-inch deep in top 1 ½ inch squares or rectangles.

4. Bake shortbread in middle of oven 45 to 55 minutes, or until pale golden.

5. Cool shortbread in pan on a rack and cut completely through score marks.

6. Top cooled shortbread with about a teaspoon of softened cheese, a dollop of jam and a piece of sliced pear.

December 2011 Newsletter

2011-12-02T19:53:00.001-05:00

December 2011

www.danashortt.ca

::: gifts for cooks...and hostess gifts!-$12.98 each - any of our 41 varieties of extra-virgin olive oil or aged balsamic vinegar (200 ml)
-15.98 and up - dsg wrapped hostess gifts & gourmet gift baskets
$18.98 - 60 ml. bottle of our white truffle oil & 60 ml. bottle of our black truffle salt, all wrapped up
-$13.98 - $14.98 coach house shortbread, 10 flavours, wrapped package of 18 pieces
-rheo thompson candies chocolate, reid chocolate, eve chocolate....need I say more?
-$10.00 and up - dana shortt gourmet gift certificates
$149.98 - 2 L italian, stainless steel "fusti" container filled with 2 L of your choice of extra virgin olive oil or balsamic vinegar

::: what's in our fresh fridge today?
-brownies $6.98/slab
-tons of fresh scones $8.98/8
-quesadillas $10.98 each
-wild mushroom soup with sherry $9.98/L
-best ever meatloaf $9.98 small, $19.98 large
-white chicken chili $14.98
-lamb shepherd's pie with sweet potato topping $9.98 small, $19.98 large
::: recipe-of-the-month
I am thrilled to announce that my friend Tina Roberts has finished her cookbook and it is now available for sale at the shop!
Many of you will recognize Tina's name because she's contributed so many wonderful recipes to my newsletters and Chronicle columns over the years - including her famous "blueberry drizzle salad" and her award-winning "marinated brie".
Her cookbook is titled "The Two Sisters cookbook". Tina originally planned on only making 3 copies - one for herself, one for her sister Audrey and one for her mom. However, the cookbook was such a huge hit with friends and family that she ended up giving away over 100 copies! Long story short, Tina decided to adapt the original version and create 20 new menus, each inspired by a family memory.
Tina has generously shared a new recipe from the book - her Caesar Crisps (from the "Marry Me" menu).
Also - Tina is holding her cookbook launch at our shop on Sunday, December 11th from 11 a.m. - 4 p.m. Please stop by to meet Tina and enjoy some sample recipes from her book!
Tina's Caesar Crisps
Tina says “I love Caesar Salad, so I thought I’d put my creativity to work and invent an appetizer that has the same delicious flavours. This appetizer is also pretty to serve during the holiday season – the red and green are perfect at Christmas”.
Ingredients:
EGG MIXTURE
1 large egg yolk
4 tbsp grated Parmesan cheese
2 tsp freshly squeezed lemon juice
½ tsp grated lemon zest
1 clove garlic, pressed
½ tsp Dijon mustard
¼ tsp Worcestershire sauce
red hot cayenne pepper sauce
freshly ground black pepper
2 tbsp extra virgin olive oil
4 large flour tortillas
TOPPING
1 cup peeled, seeded, and finely
chopped tomatoes (about 1 pound)
kosher salt
½ cup grated Asiago cheese
2/3 cup grated mozzarella cheese
4 tbsp grated Parmesan cheese
ADD THE LOVE
½ cup finely chopped romaine lettuce hearts

Method:
Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
Whisk together yolk, cheese, juice, zest, garlic, mustard, Worcestershire sauce, pepper sauce, and pepper in a small bowl
until smooth. Slowly whisk in oil. Divide egg mixture evenly over tortillas. Place tortillas on baking sheets.
Sprinkle tomatoes with salt and let stand for 5 minutes. Drain excess liquid from tomatoes.
Sprinkle tomatoes, Asiago, mozzarella, and Parmesan cheeses evenly over tortillas.
Bake tortillas for 12 to 14 minutes or until tortillas are golden and cheese is bubbling. Remove from oven.
Add the love: Slice tortillas into wedges, sprinkle with lettuce, and serve immediately.
Tip:To peel tomatoes, wash tomatoes thoroughly and bring a pot
of water to a boil. Cut a shallow ‘x’ into the bottom of each tomato.
Place tomatoes into boiling water and remove after 30 seconds. Run
Under cold water to remove skins.

::: 12 days of christmas sales (thursday, dec 1 - monday, dec 12)We are offering the following specials:
-two, wood-fired 9" pizza's for $13.98 including tax (7 varieties to choose from)
-large, 10" leek & sausage pot pie for $13.98 including tax
-15 pack spring rolls for $10 including tax
-mulligatawny & spinach-tomato thakali soups for $8/L including tax
PLUS - our cheese tortes are on sale!
Sun, Dec 4 - maple pecan ice wine torte for $13 including tax (save $4)
Sun, Dec 11 - pesto tomato torte for $12 including tax (save $4)
::: extended holiday hours
Holiday Hours starting Dec 1:
Monday - Friday - 9:30 a.m. - 7:00 p.m.
Saturday - 9:30 a.m. - 5:00 p.m.
Sunday - 11 a.m. - 4 p.m. (Dec 4, 11 and 18th only)
note: we are open all days in December with the exception of Christmas Day and Boxing Day
::: one of my favourite blogs
One of my favourite blogs (and it's local!) is called Eat, Spin, Run, Repeat.
It's an amazing resource filled with fitness advice, diet & nutrition tips, food and product reviews and tons of delicious, healthy recipes.
I recently got in touch with Angela to tell her about our new olive oil & balsamic vinegar tasting bar, as I knew from reading her blog that she loved cooking with balsamic vinegars.
Angela recently stopped by the shop to check out our "bar" and wrote a comprehensive review of her experience, complete with photos.
Please check out her review and blog by clicking the link below:
http://eat-spin-run-repeat.com/2011/11/29/the-most-amazing-bar-ive-ever-been-to/

::: gift baskets!
We would love to help you with your corporate and/or personal gourmet gift baskets this holiday season.
Baskets start at $40.00 and up and are filled with our made in-house items as well as customer favourites like Rheo Thompson Candies & Reid Chocolates.
Click on the link to view our 2011 holiday basket info:
http://www.danashortt.ca/gifts.htm#basket
::: coach house shortbread!
Did you know that we are one of only 14 retailers in Canada selling "Coach House Shortbread"? We carry 10 flavours - 5 sweet and 5 savoury.
The shortbreads are featured in the current holiday issue of the LCBO's Food & Drink magazine (last page of the magazine) and Vicky Sanderson of the Toronto Star recently wrote that they are "the best shortbread I've ever had in my life (sorry, mom)"
Click here for their website with more info:
www.shortbread.ca
::: merry christmas!
Happy holidays, Merry Christmas, Happy Hanukkah, Happy Kwanzaa to all of you from all of us at DSG!
Thank you for your loyal patronage and support in 2011 - we look forward to serving you in 2012.

::: www.danashortt.ca

recipe: ultimate grilled cheese

2011-11-23T15:20:00.000-05:00

My favourite things about autumn include: plush warm sweaters, my mom’s Thanksgiving dinner, warm apple cider, a trip to Shantzholm to pick up pumpkins with David and Johnny, Halloween-sized Snickers bars, and getting to watch new episodes of my favourite T.V. shows.

I’m currently enjoying a couple new series. One that’s particularly fun is called “Man vs. Food”. It airs on the Travel Channel, and is hosted by Adam Richman. His passion, humour and knowledge of food industry makes him perfect for this show – that and his ability to pack away a TON of food.

This series is somewhat like Food TV’s “Diners, Dive-ins and Dives” in that Richman tours mom & pop shops from coast to coast, however, every episode of this show ends with an eating contest of sorts (hence the show’s name).

Some of the contests are shocking, a few mouthwatering, but all are somewhat disturbing (my Aunt Deb and Mom can’t even watch the show). A recent episode (although this was a repeat) featured the “ultimate” grilled cheese sandwich, from a bar in Cleveland called “Bar and Grilled”. The sandwich featured fourteen cheeses, three-and-a-half pounds of it in total.

I was surprised to be craving a grilled cheese sandwich by the end of that episode, considering it could have just as easily turned me off grilled cheese for life, given the magnitude of the sandwich. Anyway, here’s my version of the ultimate grilled cheese, toned-down considerably from the Man vs. Food version.

Dana’s Ultimate Grilled Cheese Sandwich

ingredients

· 2 (two) slices of whole grain bread

· 1 (one) tablespoon Dutch apple pie jam, or your favourite apple or pear jam

· 1 (one) ounce St. Agur blue cheese

· 1 (one) ounce old cheddar cheese

· ½ (one-half) apple or pear, thin slices with skin on

· 2 (two) slices cooked bacon, crisp

· a small handful of spinach

· 1 (one) tablespoon butter, softened

method

1. Spread jam onto one slice of bread, top with both cheeses, apple or pear slices, bacon and spinach. Top with second slice of bread and press down.

2. Spread each (outside) slice of bread with ½ tablespoon of softened butter.

3. Heat frying pan over medium heat until hot, add sandwich and cook until golden brown on both sides and cheese is melted, turning once, about 2-3 minutes per side.

recipe: banana butterscotch muffins

2011-11-09T12:50:00.000-05:00

MMMuffins. Do you remember that chain of coffee/muffin shops, often found in the food court of the local mall?

Because of that franchise, to this day I’m a sucker for chocolate chip muffins. Yes, I’m aware that they contain more fat and calories than your average donut…

I also loved their butterscotch pecan muffins, which looking back, were probably equivalent in fat and calories to TWO donuts. But who cares, I only indulged in them from time to time and it was worth it.

My three year old son John and I love to bake together, and I thought that he would enjoy the butterscotch flavour of these muffins. I added bananas because yes, I’m still a mom and we have to include at least something nutritious in them.

I omitted pecans because John’s pre-school is a nut-free zone (add ½ cup to the batter if you so choose).
This recipe is adapted from “muffin mania’s” banana muffin recipe.

Banana Butterscotch Muffins

(makes 12 muffins)

ingredients

· 2 (two) cups mashed bananas, about four-five medium sized bananas

· ½ (one-half) cup granulated sugar

· 1 (one) egg, lightly beaten

· 1 (one) teaspoon vanilla

· 1/3 (one-third) cup melted butter, slightly cooled

· 1½ (one-and-one-half) cups all-purpose flour

· 1 (one) teaspoon baking soda

· 1 (one) teaspoon baking powder

· ¼ (one-quarter) teaspoon salt

· ½ (one-half) cup butterscotch chips

· ½ (one-half) cup chopped pecans, optional

method

1. Preheat oven to 375 F.

2. In a large bowl, mash bananas. Stir in sugar, egg and vanilla. Add melted butter and stir. In a separate bowl, sift dry ingredients together. Add to banana mixture and stir only until just combined to make a thick batter. Fold in butterscotch chips and pecans, if desired.

3. Fill each cup of a muffin tin about 3/4 full. Bake at 375 degrees for 20 minutes or until a pick inserted in the centre of the muffin comes out clean.

November 2011 Newsletter - 7th Anniversary Sale Friday November 4th

2011-11-03T19:56:00.000-04:00

November 2011

www.danashortt.ca

::: what's in our fresh fridge today?-chicken, cheddar and salsa quesadillas
-bacon, apple, cheddar and caramelized onion quesadillas
-pumpkin and black bean soup
-marks famous minestrone soup
-chicken, bacon & vegetable bake with savoury biscuits
-Asian glazed salmon rolls with mango chutney
-lots of fresh scones

::: recipe-of-the-month
Orange Shorttbread with dark chocolate chips
We are big fans of shorTTbread around here!
This is a recipe for a delicious shorttbread that we used to sell in the shop a number of years ago.
They freeze well (use parchment paper to separate layers in a tupperware or air tight container) and would look beautiful on a Christmas cookie platter.

Ingredients:
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
2 teaspoons (packed) grated orange peel
1/2 teaspoon orange extract
1 large egg yolk
3 tablespoons whipping cream
8 ounces chocolate chips

Method:
1. Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet.
2. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.
3. Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes.
4. While still hot, top each cookie with a chocolate chip. Cool for 10 to 15 minutes. Move to the refrigerator to set the chocolate chip for about 15 to 20 minutes.

::: dana's secrets
Did you know that you can substitute crushed crackers (such as saltines) for breadcrumbs in most recipes? The crushed crackers make an extremely light, crisp crust. Try crushed crackers when crusting fish fillets, chicken tenders, and baked soft cheeses such as chevre.

::: 7th year anniversary sale TOMORROW - Fri, Nov 4th from 10-7Please join us for our anniversary sale tomorrow!
Hogtails BBQ Restaurant will be on site with their mobile smoker, sampling their delicious pulled pork.
We are now using Hogtails pulled pork and beef brisket exclusively in our:
-pulled pork quesadilla's
-pulled pork chili
-beef brisket enchilada's
-fajita style beef quesadilla's
We will be offering free samples of the above items all day tomorrow - please come by to have a taste!

We will also be offering the following anniversary specials:
-banana bread $6 (reg price $9.98)
-pesto cheese torte $11 (reg price $15.98)
-classic Indian soups $7 (reg price $9.98)
-15% off all items featuring "hogtails" bbq meats
(limit of four of each of the above items, per customer please)
Lastly, all of our holiday decor, accessories and new food items will be out and available for sale.
::: coach house shortbread!
I am thrilled to announce that we are now carrying 10 flavours (both sweet & savoury) of "Coach House Shortbread" (in addition to our shorTTbread, of course!)
For those of you who attend the "one of a kind show" in Toronto, you may recognize this brand.
The shortbread are all butter, hand-made and are sold in gorgeous, multi-coloured Christmas cracker-style packaging. There are 18-20 shortbreads per package and they retail for $13.98 - $14.98, depending on flavour.
My (personal) sweet favourites are the pecan and chocolate fleur de sel, and my favourite savoury varieties include the gorgonzola pistachio and the asiago garlic.
They are only available in 16 shops across the country and we will be the only store carrying them in this region.
Click here for their website with more info:
www.shortbread.ca
(we'll be sampling these all day tomorrow as well!)

::: november's special of the month
15% off our new beef "chili con carne"
The sale price is $13.58 including tax, all month long (2 lbs, about 3-4 portions)

::: corporate & personal gift baskets
We would love to help you with your corporate and/or personal gourmet gift baskets this holiday season.
Baskets start at $40.00 and up and are filled with our made in-house items as well as customer favourites like Rheo Thompson Candies & Reid Chocolates.
Click on the link below to view our gift basket flyer:

http://www.danashortt.ca/gifts/gift-basket-menu-Sep-2011.doc

::: www.danashortt.ca

DSG's 7th anniversary sale!

2011-10-27T09:12:00.004-04:00

7th anniversary sale!

friday november 4th, 2011
10 am to 7 pm

drop by to:

taste delicious samples of our new line of entrees featuring 'hogtails' bbq!

take a look at our new gourmet foods, holiday treats and entertaining accessories

enter to win a gourmet gift basket

take advantage of:

banana bread $6 (reg price $9.98)

sun dried tomato pesto cheese torte $11 (reg price $15.98)

classic Indian (Thiru's) soups $7 (reg price $9.98)

15% off all items featuring 'hogtails' bbq meats

(note: limit of four of each item, per customer please)

dana shortt gourmet

55 erb street east unit 101

waterloo ontario

www.danashortt.ca

#519-880-1555

Recipe: Chicken Masala

2011-10-26T18:16:00.001-04:00

I’ve had serious cravings for Indian food lately. There’s just something about the cool fall weather that makes me want to get into the kitchen and cook plenty of belly-warming, richly-spiced dishes.

I recently spent an entire Sunday morning leafing through various Indian cookbooks and on-line recipes until I determined exactly what I was craving. I decided to make two big-batch dishes – a south-Indian style vegetable curry with coconut milk, cauliflower & root vegetables, as well as a butter chicken dish of sorts, with more subtle Indian flavours.

If you aren’t all that familiar with Indian food, but you’d like to try your hand at preparing something, this dish is an ideal one to start with. It contains garam masala which means “hot mixture” in Hindi.

This Indian spice blend is usually used for finishing dishes but despite the name, garam masala is not especially spicy. In fact, the "hot" may refer to the fact that the spices are toasted before grinding (but I’ll be honest and tell you that I usually cheat and buy the bagged, pre-ground version).

My husband David remarked that this dish tastes like an Indian version of a creamy rose (tomato-cream) pasta sauce, and he agreed that it would be pleasing to a “beginner” who might be a bit wary of Indian Food.

Chicken Masala

serves 4-6

ingredients

· 4 (four) boneless, skinless chicken breasts, cooked and chopped into 1 inch cubes
(OR use one whole rotisserie deli chicken, skin removed and chopped into small pieces), set aside

· 6 (six) tablespoons butter, divided

· 4 (four) cloves garlic, minced

· 3 (three) small shallots, peeled and finely chopped

· 2 (two), 28 (twenty-eight) oz. cans whole tomatoes in puree, reserve juices

· 1 (one) teaspoon garam masala spice blend (found in the spices/baking sections of most grocery stores)

· 3 (three) tablespoons ground cashews

· ½ (one-half) cup heavy whipping cream

· salt and pepper to taste

· ¼ (one-quarter) cup chopped fresh cilantro

· brown or white basmati rice, for serving

method

1. Heat a large saucepan over medium heat. Add four tablespoons of the butter and once melted and foamy (but do not let brown), add the shallots and garlic. Turn heat down to low and cook until shallots/garlic have softened and are golden brown in colour, about 7 minutes. Increase temperature slightly if the process is taking too long.

2. Meanwhile, puree the whole tomatoes in a blender (reserve juice in cans). Add to the browned garlic/shallot mixture and stir well to combine. Add salt, pepper and garam masala and cook for about 12-15 minutes or until the sauce is quite thick. Then, turn off the heat, add the ground cashews and heavy cream and stir well (note: if the sauce is too thick for your liking, add a bit of the reserved tomato juice from the cans until the desired consistency is reached).

3. Add in the cooked chicken pieces. Return to heat and cook on medium low for an additional 5-7 minutes, to allow the flavours to mingle.

4. Serve over basmati rice, with a sprinkling of fresh cilantro.

recipe: classic Canadian buttertarts with Caramel Sauce

2011-10-12T10:16:00.000-04:00

What do you think makes a good buttertart? Is it the flaky, buttery pastry? Or, are you, like me, all about the gooey, syrupy filling? Do you love raisins in your buttertart or not so much? What about nuts? Do you prefer old-school corn syrup or pure maple syrup?

Such was the question that Kirstie and Jody of “The Culinary Studio” posed to a bunch of us chefs and foodies when they challenged us to compete in their first “Buttertart Competition” held back in their studio in August.

It was a sweet day (pun intended) and a lot of fun. Our blackberry balsamic buttertart took home third prize. Congratulations to Martin’s Family Fruit Farm who won first prize, and to Relish Cooking Studio who placed second.

If you haven’t heard of Relish yet, you should definitely make a point of stopping by their cooking school on

Regina St.

in Uptown Waterloo. Their space is homey and inviting, and owners Donna-Marie and Maria are fervent foodies, passionate about teaching. These caramel-laced butter tarts are to die for, and certainly worth every decadent calorie!

Relish Cooking Studio’s Classic Canadian Buttertarts with Caramel Sauce(makes 12 buttertarts)

ingredients crust

· 3/4 (three-quarters) cup all purpose flour

· 1/4 (one-quarter) cup bleached cake flour (we prefer Swans Down)

· 3 (three) oz. (or 3/4 stick) chilled unsalted butter

· 2 (two) tbsps. chilled vegetable shortening

· 1/4 (one -quarter) cup ice water (plus a few droplets if necessary)

ingredients filling

· 3/4 (three-quarters) cup dark brown sugar

· 3/4 (three-quarters) cup corn syrup

· 1/2 (one-half) cup unsalted butter, melted

· 2 (two) large eggs at room temperature

· 1 (one) tsp white vinegar

· 1 (one) tsp. vanilla extract

· 1/2 (one-half) cup golden raisins

ingredients caramel sauce

· 1 (one) cup granulated sugar

· 1 (one) tbsp. corn syrup

· 1 (one) tsp. freshly squeezed lemon juice

· 1/4 (one-quarter) cup water

· 3/4 (three-quarters) cup whipping cream

· 1 (one) tbsp. unsalted butter

· 2 (two) tsps. vanilla extract

directions

1. To make crust: Put the flour, salt and diced butter in the container of the processor and pulse (on-off half second clicks) 5 or 6 times to break up the butter roughly. Add the shortening, turn on the machine and immediately pour in the ice water, then pulse 2 or 3 times. Remove the cover and feel the dough (it should look like a bunch of small lumps, and will just hold together in a mass when you press a handful together). It’s important not to over mix; it should not mass on the blade of the machine. If it is too dry, pulse in droplets more water. From now on work rapidly to keep the dough cold and manageable.

2. Turn the dough out onto your work surface; press it into a rough mass. For the final blending, rapidly and roughly with the heel (not the palm) of your hand, push egg-size clumps of dough out in front of you in a 6-inch smear.

3. Form the dough into a disc (it should be fairly smooth and pliable). Wrap in plastic, slide it into a plastic bag, and refrigerate. Freshly made dough should chill 2 hours at least, allowing the flour particles to absorb the liquid, as well as to firm the butter and relax the gluten.

4. To make filling: Preheat oven to 400 F. Lightly grease a 12-cup muffin pan. In a bowl, whisk sugar, corn syrup and butter in a bowl by hand until combined. Whisk in eggs, then vinegar and vanilla.

5. Sprinkle a few raisins in the bottom of each muffin cup and pour filling over the raisins.

6. Bake the tarts for 5 minutes, then reduce oven to 375 °F and continue baking until butter tart filling starts to dome, about 20 more minutes. Cool tarts in the tin, and chill the tarts in the tin before removing. Drizzle with caramel sauce before serving.

7. To make Caramel Sauce: Bring sugar, corn syrup, lemon juice and water to a boil over high heat in a covered heavy-bottomed saucepot. Do not stir! Remove lid once boiling and let sugar cook, brushing sides of the pot right against sugar with cool water once or twice, until an amber colour. Remove from heat and slowly whisk in cream (watch out for steam). Stir in butter and vanilla. Let cool for 20 minutes before serving.

8. Caramel sauce can be prepared ahead and chilled until ready to serve. Simply heat in microwave to warm. Carmel sauce will keep up to a week refrigerated. Yield: approximately 1½ (one-and-a-half) cups.

October 2011 Store Newsletter

2011-10-07T22:19:00.000-04:00

October 2011

www.danashortt.ca

::: what's in our fresh fridge today?-turkey dinner casserole with cranberry stuffing topping $9.98 sm; $19.98 med
-lots of fresh quiches (4 varieties)
-butternut squash, apple and ginger soup $9.98 per L
-bacon, apple, cheddar and caramelized onion quesadilla $9.98 each
-chicken, cheddar and salsa quesadilla $9.98 each
-tons of ready-to-bake scones $8.98 each or 3 packages for $25.00
-lots of fresh loaves - pumpkin, carrot or banana bread $9.98 each
::: recipe-of-the-month
Spanish style chickpea soup with sherry
This recipe comes from Chef Lynda Young, a former chef at Dana Shortt Gourmet. This was a popular soup that we featured on our menu several years ago.
It's a warm and comforting meal, perfect for this time of year (and perhaps for next week, after a filling turkey dinner....and leftovers!)
*note* recipe can be halved
Ingredients:
4 cans chickpeas, drained and rinsed
3/4 cup olive oil, I use the Australian picual that we sell in the shop
4 yellow onions, peeled and finely diced
4 medium carrots, peeled and diced
4 ribs celery, diced
4 cloves garlic, minced
4 litres chicken or vegetable stock
2 tablespoons fresh thyme, chopped
1 cup heavy, 35% cream
1/2 cup sherry vinegar
salt and pepper to taste
Method:

1. Heat 2 tbsp of the olive oil in a large pot over medium-high heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and start to lightly brown, about 10 - 15 minutes. Add the garlic and cook for a minute or so, stirring. 2. Add the chickpeas, stock and half of the thyme. Season well with salt and pepper.
3. Bring to a boil, reduce the heat to a bare simmer, and cook for approximately 30 minutes. Remove the soup from heat and add remaining olive oil.

4. Using an immersion blender, puree the soup. Stir in the cream, vinegar and the remaining chopped thyme. Taste for salt, pepper and vinegar. Adjust if necessary.

::: thanksgiving features Our store is stocked with gourmet goodies to make your thanksgiving weekend even more delicious!
Try our new "thanksgiving dinner casserole" (tender pieces of boneless, skinless turkey breast with assorted root vegetables in a light cream-herb sauce, topped with cranberry stuffing). This was so popular last Christmas that we will now be offering this dish from now until Christmas day (fresh & frozen).
We make thanksgiving dinner easy! If you're too tired or running out of time to make everything, consider picking up some of our side dishes to ease the pressure:
-mashed rutabaga $5.98
-scalloped potatoes $5.98 sm, $11.98 lrg
-sweet potatoes $11.98 lrg
-assorted salad dressings $4.98 and up
-assorted soups $8.98 and up
-cheese & herb scones $8.98
-baking (see below)
We didn't forget the sweets! Nibble on our new pumpkin loaf, pumpkin-pie shorTTbread cookies, decorated cupcakes and dessert squares.
We also have plenty of fall & halloween candies and chocolates available, such as foil wrapped pumpkins, chocolate leaves, assorted fall chocolate suckers, and more.
::: october's special of the month
$13.98 for TWO, ready-to-bake wood fired pizza's, all month long. And that price is including tax! (regular price is $15.98 for two).
We offer the following 8 varieties:
Four cheese - parmesan, mozzarella, goat, blue & marinated tomato
Double smoked fun guy - bacon, portobello and cremini mushrooms, spinach & parmesan
Tsunami - hot sausage, provolone, roasted garlic & caramelized onion
Sweet & Spicy - sopressata salami, caramelized onion & goat cheese
Pepperoni - the best ever!
Queen - marinated tomatoes, fresh mozzarella & pesto
Beauty - olives, roasted red peppers, roasted garlic, asiago & mozzarella
Nutty Pie - nutella & banana (dessert pizza)
::: relish cooking studio class
I'm teaching a class at the newly-opened "Relish Cooking Studio" on Thursday, October 20th, 2011.
The "cookbook club" class is called "barefoot in the kitchen" because I'm featuring several recipes from Ina Garten's wonderful "Barefoot Contessa" series cookbooks.
The class costs $75.00 and additional details can be found online at:
www.relishcookingstudio.com

recipe: drunken shrimp sambuca

2011-09-29T08:48:00.001-04:00

Have you ever had an appetizer, entrée, dessert or overall restaurant experience that you can’t stop dreaming about? For me, the restaurant is called the Everyday People Café in Saugatuck-Douglas, Michigan. We had the good fortune of dining there – twice – while on vacation this summer.

Chefs Matt Balmer and Michael Beld have both been honoured with the “Best Chef” of Michigan award. Their food is over-the-top and everything I tried was a winner. We all had a heck of a time deciding what to order, because everything on the menu sounded so delicious. Good thing I’m from a family that not only allows but encourages sharing.

My two favourites from the menu are their “sea salt roasted beet salad” with a warm goat cheese croquette, walnut vinaigrette and frisee; and their “drunken shrimp sambuca” with garlic, shallot, sun-dried tomatoes and cream on puff pastry. To die for – I’m quite honestly salivating as I type this.

I complimented the owner upon leaving the restaurant and mentioned that I’d be contacting “Bon Appetit” magazine to see if they could obtain the beet salad recipe for their R.S.V.P. column. The owner encouraged me to do so, and then mentioned that the drunken shrimp sambuca recipe was available on line. I strongly encourage you to try this recipe – you will not be disappointed!

Drunken Shrimp Sambuca

yields: 2 appetizer-sized portions (recipe doubles easily)

ingredients

§ 2 (two), 5” x 5” (five inch by five inch) puff pastry squares

§ 2 (two) tablespoons butter

§ 2 (two) tablespoons extra virgin olive oil

§ 6 (six) large shrimp, peeled and de-veined, tails on (16-20 count is best)

§ flour for dredging, as needed

§ 1 1/2 (one and one half) tablespoons sun-dried tomatoes packed in oil, drained and slivered

§ 2 (two) tablespoons shallots, minced

§ 2 (two) teaspoons garlic, minced

§ a couple pinches of salt and pepper

§ ½ (one-half) ounce vermouth, for deglazing

§ 1 (one) ounce sambuca

§ 1/3 (one-third) cup heavy 35% cream

§ 2 (two) tablespoons fresh chopped basil

method

1. Place puff pastry squares on a baking sheet and bake at 350° F until golden brown, about 15 minutes. Remove from oven and set aside.

2. Dredge shrimp in flour. Heat butter and olive oil in a small sauté pan over medium heat until bubbly but not brown. Add shrimp to butter-oil mixture and cook shrimps on each side for about 2 minutes or until golden. Add garlic and shallots to the pan and cook for one minute.

3. Add sun-dried tomatoes and sauté for 1 minute. Deglaze with dry vermouth and reduce slightly. Carefully add Sambuca and flambé.

4. When flame dies down, add cream and basil. Season to taste with salt and pepper. Cook for another minute or two, to reduce slightly and to allow the flavours to mingle.

5. Place each puff pastry square on a large plate and pour some of the sauce on the plate for decoration. Then place 3 shrimp and half of the remaining sauce in the center of each puff pastry square. Garnish with fresh basil and serve.

recipe: 'to die for' caprese-style brie

2011-09-14T06:27:00.000-04:00

The title of any recipe that starts with 'to die for' certainly grabs my attention. Such was the case with this recipe for 'to die for' Caprese-style Brie. I picked up the recipe at a charitable fundraiser cooking event that I attended in the spring, and I finally got around to testing the recipe.

This appetizer is killer– and let’s be honest, you can never have enough recipes featuring brie! I tested the dish at work and the staff loved it. We had enough to share with several of our customers as well – and two of them asked if they could buy it on the spot!

This is a perfect appetizer to serve in September, when tomatoes are in season and taste their best. Another bonus – you don’t have to turn on the oven!

'to die for' caprese-style brie

ingredients

8 (eight) ripe roma tomatoes, diced and seeded
1 (one) pound double cream brie, rinds removed and sliced into small cubes
2/3 (two-thirds) cup extra virgin olive oil (I used the Portuguese Arbequina that we sell in my shop)
1/3 (one-third) cup of fresh pesto
3 (three) cloves garlic (or more, if you like garlic) finely chopped
salt and pepper to taste

method

Combine all ingredients and let stand at room temperature for 2 hours or prepare overnight, refrigerate and let stand at room temperature for 2 hours before serving.
Serve with slices of baguette, crostini or crusty bread.

note: recipe halves easily.

recipe: kerry joy's pumpkin loaf

2011-08-31T11:13:00.000-04:00

I can’t believe that my little boy is about to start pre-school! Time really does fly when you’re having fun. I’m sure that John will love his new school. He’s excited to learn to speak French, and is also looking forward to the upcoming baking classes and science experiments.

Another first for John (and for me) will be a packed lunch, as his wonderful current daycare provides hot lunches. I’m racking my brain to come up with delicious and healthy meals, snacks and treats that travel well and don’t require heating.

Fortunately, John is a really good eater. He likes a wide variety of foods – but prefers to eat them separately, as opposed to being blended together in something like a casserole or stew. I’m guessing that his lunches will consist of some chopped cold meat or cheese, crackers or bread, a few options of fresh fruit and vegetables and of course, some sort of treat.

John loves this moist pumpkin loaf, which is a recipe that was given to me by David’s cousin Kerry from Thunder Bay. She made a couple loaves this summer when we were over for a play date, and they quickly vanished!

Kerry Joy’s Pumpkin Loaf

makes three loaves

ingredients

§ 5 (five) cups all-purpose flour

§ 4½ (four-and-a-half) cups sugar

§ 1 (one) tablespoon baking soda

§ 1½ (one-and-a-half) teaspoons nutmeg

§ 1 (one) tablespoon cinnamon

§ 2¼ (two-and-a-quarter) teaspoons salt

§ 6 (six) eggs

§ 1½ (one-and-a-half) cups Crisco shortening

§ 3 (three) cups of pumpkin

method

1. Preheat oven to 375 F.

2. In a large bowl, sift dry ingredients together (flour, sugar, baking soda, nutmeg, cinnamon, salt).

3. In a separate bowl, using a stand mixer or hand-held beaters, blend eggs, shortening, and pumpkin together.

4. Gently add flour mixture to pumpkin mixture and stir to combine (do not over-mix).

5. Pour batter into 3 (three) greased (or parchment-lined) loaf pans and bake for 1 (one) to 1½ (one-and-a-half) hours (note: time will vary depending on your oven).

Recipe: Tina Robert's Green Beans

2011-08-17T19:12:00.002-04:00

I was recently interviewed on 570 AM radio’s “The Food Show” hosted by local food correspondent Andrew Coppolino. Andrew remarked that we are now into the height of summer – and the height of the harvest – which is always exciting for food aficionados. I couldn’t agree more.

So much is in season these days: tomatoes, peaches, green beans, blueberries, corn, eggplant, peppers… the list goes on and on. Speaking of which, I’m lucky enough to live about two minutes away from Herrle’s Farm Market– a summer institution, if you ask me.

I remember driving out there with my Dad when I was little, when they still sold the corn from their garage. Those trips seemed to take forever – partially due to my age, and also because for the most part, residential Waterloo hadn’t yet expanded as far as Ira Needles Blvd.

My good friend and fellow “foodie” Tina Roberts recently shared her amazing bean salad recipe with me. In June, I added an extra virgin olive oil, specialty oil and balsamic vinegar tasting bar to the shop and Tina has been “playing around” with some of these new oils, including our delicious roasted-almond oil. If you don’t have almond oil, you can substitute a different nut oil, such as walnut, or use sesame oil instead.

Keep having fun in the kitchen, Tina!

Tina Robert’s Green bean salad with toasted almond vinaigrette & soy-glazed almonds

ingredients for almonds

§ 1/4 (one-quarter) cup slivered almonds

§ 1 (one) tablespoon soy sauce

method for almonds

1. Heat almonds in a non-stick frying pan over medium heat until lightly toasted; about 5 minutes.

2. Turn heat to medium high, add soy sauce and stir continually until almonds are coated and soy has evaporated; remove from heat and let cool.

ingredients for green beans

§ 1 (one) pound green beans, trimmed, cut in half, and steamed until tender but still crisp (about 5 minutes)

§ 2 (two) green onions, minced

§ 1/4 (one-quarter) cup minced fresh cilantro

method for green beans

1. Mix all ingredients in a medium bowl and set aside.

ingredients for vinaigrette

§ 2 (two) tablespoons seasoned rice wine vinegar

§ 1 (one) teaspoon soy sauce

§ 1/4 (one-quarter) teaspoon Dijon mustard

§ 1 (one) clove garlic, pressed

§ fresh ground black pepper & kosher salt to taste

§ 1 (one) tablespoon roasted almond oil

method for vinaigrette

1. Whisk together vinegar, soy sauce, mustard, garlic, salt, and pepper until combined; whisk in oil.

2. Toss vinaigrette with bean mixture and stir in almonds.

a dessert fit for a prime minister recipe: death by chocolate pate with raspberry splash

2011-08-03T09:51:00.001-04:00

Sure, working in the food industry can be challenging (I’m asked this all the time) but let me assure you that there are also some advantages. One perk is called the “Fancy Food Show” – North America’s largest specialty food & beverage convention which showcases over 180,000 food products sampled by over 2,000 vendors.

Instead of NYC where this show usually takes place, this July it was held in Washington, D.C. To get there, my husband and I made the 9+ drive down on our own. So, no “Bob the Builder”, “Little People” or “Mickey Mouse Clubhouse” dvds were viewed en route. The show is great opportunity for brokers, buyers and retailers like me to sample new and interesting food products to sell in our stores.

In addition to hundreds of delicious samples and a few amazing dinners out, I had the opportunity to meet several food “celebrities”. Iron Chef Cat Cora was at the show, introducing her new line of private label products. I had the opportunity to meet David of “David’s Chocolate Signatures”, Dufflet Rosenburg of Dufflets, a.k.a the “Queen of Cake” as well as Lesley Stowe, owner of Lesley Stowe Fine Foods in Vancouver.

Many of my customers will recognize the name Lesley Stowe, because we sell a ton of her signature raincoast crisp crackers at the store. Lesley had a catering business and much-loved gourmet food shop in Vancouver for many years.

In 2006 she decided to close the doors to the retail store and focus solely on the raincoast crisps. She wrote a cookbook a few years back, filled with tried and true recipes from her shop and catering business. One of my favourites is the “death by chocolate pate with raspberry splash”. I phoned Lesley after the food show and asked if she would allow me to share the recipe with my readers, and she graciously agreed.

I learned that this recipe was a LSFF signature dessert for years – they even sold it to high end restaurants that didn’t have their own pastry chef’s, such as Bishop’s. Death by Chocolate even had the honour of being Prime Minister Pierre Trudeau’s favourite dessert, as he often ordered more than one piece when he was at Bishop’s!

Death by Chocolate Pate with Raspberry Splash (serves 16)

ingredients for pate

15 (fifteen) ounces best-quality bittersweet chocolate
(Valrhona or Callebaut work well)
1 (one) cup heavy cream
4 (four) tablespoons butter
4 (four) egg yolks
½ (one-half) cup icing sugar
6 (six) tablespoons Cointreau or Grand Marnier
cocoa powder for dusting, as required

ingredients for raspberry splash

10 (ten) ounces frozen raspberries
3 (three) tablespoons berry sugar
1 (one) teaspoon fresh lemon juice

directions for raspberry splash

In a food processor, purée the raspberries, berry sugar and lemon juice. Pass the sauce through a sieve to remove the seeds.

directions for pate

Line a 9- by 5-inch loaf pan with parchment paper.
Chop the chocolate into small pieces and place in the top of a double boiler; add the cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
Whisk in the eggs yolks. Sift the icing sugar into the chocolate mixture, whisking constantly. Whisk in the Cointreau until smooth. Pour into the prepared pan. Refrigerate for at least 8 hours to set or overnight.
Unmould the cake, removing paper. Dust the top with cocoa powder. Drizzle a large spoonful of Raspberry Splash on each plate. Using a hot, wet knife, slice cake and place on plates.

Recipe: Yukiko’s Warm Chickpea Salad

2011-07-20T12:17:00.000-04:00

I love the summer evenings where you can sit outside, well into the night, without a sweater. Too often it gets chilly once the sun goes down, so when it stays hot all night, I want to take advantage of it.

I recently met up with my friend Lisa, an old roommate from my days at the University of Guelph. We were both in the Hotel & Food Administration Program and she is most definitely still a “foodie”. We met up on the patio at the Hometown Eatery (formerly Yukiko’s) and shared lots of laughs and memories over a glass of wine and their delicious warm chickpea salad.

I actually have the recipe for this incredible salad, because my friend Tina had managed to obtain the recipe from Judy (the chef/owner of Yukiko’s) for a birthday cookbook that she wrote a couple of years ago. I emailed Judy last week, to see if she would allow me to share this recipe with all of you – and she graciously agreed. In fact, Judy wrote “I am more than happy to share this recipe. If anyone has the motivation & enthusiasm to cook/bake, I try to support them in their culinary adventure any way I can”. Thanks Judy.

I’m sure you will love this salad – it’s healthy, delicious and full of flavour. I will admit that I add a little more feta cheese than the recipe calls for though!

Yukiko’s Warm Chickpea Salad

makes 2 generous servings

ingredients

§ 2 (two) cups canned chickpeas, rinsed and drained

§ 2 (two) tablespoons olive oil

§ 2 (two) tablespoons white wine vinegar

§ 1 (one) tablespoon minced garlic

§ 2-3 (two to three) mint leaves, chopped

§ 1/3 (one-third) cup thinly sliced sundried tomatoes

§ hot pepper flakes or thinly sliced pickled hot peppers, to taste

§ 1 (one) teaspoon olive oil

§ a splash of white wine (a couple of tablespoons)

§ 2 (two) cups baby spinach

§ ½ (one-half) cup crumbled feta cheese

§ 3 (three) tablespoons chopped fresh parsley

§ 1 (one) green onion, finely chopped

§ 10 (ten) kalamata olives

§ salt and pepper to taste

method

1. Combine the chickpeas, 2 (two) tablespoons of oil, vinegar, garlic, mint, sundried tomatoes and hot pepper flakes or peppers in a glass or ceramic dish. Let sit for about 10 (ten) minutes while you assemble and chop the remaining ingredients.

2. Heat one teaspoon of olive oil in a large frying pan over medium-high heat.

3. Add the chickpea mixture and cook for a minute or two until the liquid evaporates. Add the white wine and spinach leaves and stir until the spinach just begins to wilt. Remove from the heat and add remaining ingredients.

Serve warm with foccacia bread, a glass of wine and a cherished friend.

Recipe: Marinated Flank Steak

2011-07-07T13:13:00.002-04:00

Is it just me or is June a ridiculously busy month for everyone? I wasn’t so overwhelmed that didn’t cook at home at all, just nothing that I would classify as “gourmet”. Rather, I stuck to simple, straightforward, easy-to-prepare meals. So, I thought I’d share with you some of my more recent “go-to” meals when time and/or creativity are lacking.

1. Grilled sausages, roasted broccoli and fingerling smashed potatoes. Simply grill the sausages, baste with bbq sauce and serve with Dijon mustard for dipping, if desired. Cut a crown of broccoli into small florets, toss with olive oil, salt & pepper and roast in a 425 F oven for about 15-20 minutes or until crisp tender and the tips are slightly browned. For the potatoes, wash baby red or white potatoes (leave skin on), throw into a pot filled with cold water and bring to a boil over high heat. Once you can pierce the potatoes easily with a fork, drain them into a colander and then throw them back into the pot. Mash them (leave the skins on) and add a tablespoon or two of butter, about a 1/3 cup of milk, a heaping tablespoon of horseradish and season to taste with salt and pepper. Lately I’ve been adding add a bit of garlic olive oil instead of the milk.

2. Baked sweet potatoes with chickpeas and roasted vegetables. Microwave or bake sweet potatoes and top with chickpeas or another bean of your choice, and lots of roasted veggies (recent concoctions included sautéed garlic scapes, broccoli and zucchini). Top with a large dollop of hummus or guacamole or a little bit of both. I have to admit, this is not a “David dinner” (because there is no meat, of course). Actually, I find that David (and I would guess most men in general) are happiest when they’re presented with a mix of meat, starch and veggies. So while I eat a lot of vegetarian fare, I still cook meat for David on most nights.

3. Marinated Flank Steak with baked potatoes and roasted vegetables. When I cook something vegetarian like the preceding recipe, I make extra of the veggies and potatoes and then add some meat to prepare a dinner for David. Below is an easy and delicious flank steak marinade that my family has been making for years.

marinated flank steak

ingredients

§ 3 (three) pounds flank steak

§ ¾ (three-quarters) cup oil

§ ¼ (one-quarter) cup soya sauce

§ ¼ (one-quarter) cup brown sugar

§ 2 (two) tablespoons vinegar

§ 1 (one) clove garlic, minced

§ a handful of chopped green onions

§ 1½ (one-and-a-half) teaspoons ginger

method

1. Mix marinade ingredients together. Score the steak, then marinate in a ziplock bag for 24-48 hours.

2. Grill.

Recipe: Calamari

2011-06-22T14:35:00.000-04:00

Last Sunday, my husband David and I attended a birthday celebration in honour of my remarkable Uncle (also named David). His wife, my Aunt Susan, planned the surprise celebration, which was quite honestly the best birthday party we’ve ever been to.

The event was held at “Pasquale’s Trattoria”, a fantastic Italian restaurant located in dowtown Oakville. About fifty of Uncle David’s closest friends and relatives came out to celebrate this milestone birthday. The evening was filled with fun, food, laughter and tender moments, as there were roughly a dozen touching speeches in addition to a hilarious Las Vegas-style singer! It was such a pleasure to be introduced to and chat with so many of the people in Uncle David’s life that I had heard about over the years, but had never met.

Now – to the food – it was an amazing spread, to say the least! Brace yourself – it was a lengthy menu… We started with bruschetta as well as fresh bread with olive oil & balsamic vinegar. Next they brought out platters of antipasto – think cured meats, cheeses, marinated vegetables and olives. After that? My fav – bowls stuffed with fried calamari with marinara dipping sauce and steamed mussels.

Following the seafood (by this point, I was getting worried because I was already full, while my husband was completely in his element, just getting warmed up…) they brought out perfectly cooked penne pasta with a light rose sauce topped with freshly grated parmesan. Then, we had our choice of entrees: veal marsala, chicken picatta or roasted salmon. Finally, we ended the meal with a delicious layered cake. It was so pretty that there was a crowd of people taking pictures of it, myself included.

The evening was remarkable and will certainly be one that I’ll always remember – and not just because of the food! Happy Birthday Uncle David.

Simple Fried Squid

recipe adapted from Fine Cooking magazine

ingredients

§ 2½ (two-and-a-half) lbs. squid, cleaned and cut into 1/2-inch-wide rings

§ ½ (one-half) cup all-purpose flour

§ sunflower oil, for deep-frying (you’ll need a few cups)

§ lemon wedges, for garnish and serving

§ salt and freshly ground black pepper

§ Italian marinara sauce for dipping (or use your favourite seafood sauce)

method

1. Lightly season the squid rings with salt and coat them in the flour, shaking off any excess.

2. Heat the oil in a deep-fryer or pan to 350–375°F or until a cube of bread browns in 30 seconds.

3. Add the squid rings, in batches, and cook until golden brown.

4. Remove with a slotted spoon, drain well and keep warm while cooking the remaining batches.

5. Season to taste with salt and pepper.

6. Serve the squid garnished with the lemon wedges and marinara sauce for dipping.

Recipe: Donut Muffins

2011-06-08T09:34:00.001-04:00

David, John and I just got back from a wonderful long-weekend getaway to Geneva-on-the-Lake, Ohio. We’d visited for the first time last summer and had such a great time that we decided to return for the Victoria Day weekend.

John loved this visit even more than last year, as he was older and accordingly, more interested in all of the fun activities for kids. Truth be told, David and I were looking forward to the burgers at Eddie’s Grill and the old-fashioned donuts at Madsen’s almost as much as we were looking forward to spending time away from the hustle and bustle of our regular routine, with Johnny all to ourselves.

Madsen’s Donuts is an institution in Geneva-on-the-Lake. They’ve been in business since 1938 and still make donuts the old-fashioned way. This no-frills-yet-charming space has an open kitchen, so you can watch the donuts being made right before your eyes.

After witnessing the line-ups at Madsen’s (as well as for apple fritters at the recent Mennonite Relief Sale in New Hamburg) I’m positive that there are many other donut-lovers in Waterloo Region as well. This is a fun recipe because it’s a muffin, but it tastes like an old-fashioned donut (I think the magic is in the nutmeg…). It’s a tasty way to get your donut fix with a lot less mess and effort!

Donut Muffins - adapted from Fine Cooking magazine - yields 24 medium sized muffins

ingredients for the muffins:

§ ¾ lb. (three-quarters of a pound) unsalted butter, at room temperature

§ 1¾ (one-and-three-quarters) cups sugar

§ 4 (four) eggs

§ 6 (six) cups all-purpose flour

§ 1 (one) tablespoon plus 2 (two) teaspoons baking powder

§ ½ (one-half) teaspoon baking soda

§ 2 (two) teaspoons salt

§ 1 (one) teaspoon ground nutmeg

§ 1 2/3 (one-and-two-thirds) cups milk, any kind (skim, 1 % or 2 %)

§ 1/4 (one-quarter) cup buttermilk

§ 1 (one) teaspoon pure vanilla extract

ingredients for the topping:

§ ¾ (three-quarter) cups butter, melted, use more if required

§ 1 (one) cup granulated sugar

§ 1 (one) tablespoon ground cinnamon, more if you choose

§ ¼ (one-quarter) teaspoon nutmeg, more if you choose

method for the muffins:

1. Preheat the oven to 350°F.

2. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Scrape down sides of bowl with a spatula.

3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg. Stir the milk, buttermilk and vanilla together in another separate bowl or dish.

4. With a wooden spoon, mix a quarter of the dry ingredients into the butter-sugar mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry.

5. Mix until well combined but do not over mix, as this will result in tough muffins.

6. Use greased paper liners or grease and flour two standard-size muffin tins. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup.

7. Bake the muffins until firm to the touch, about 27-35 minutes.

method for the topping:

1. Combine the sugar, cinnamon and nutmeg together in a bowl.

2. Dunk the top of each muffin into the melted butter (or use a pastry brush) and then dip them into the bowl of cinnamon sugar, to coat the muffin top completely.

Additional Notes: If you like the taste of powdered donuts, you can also top the muffins with icing sugar, or add finely chopped apple to the batter, for a muffin that tastes more like an apple fritter.

Recipe: Bombay Chicken Wontons

2011-05-25T13:21:00.002-04:00

Last week I was invited to participate in a fundraiser put on by Gowlings (the law firm) for Saint Monica House. The theme of the event was “Sensational Summer Entertaining.” At the event, a handful of female chefs were asked to demonstrate and provide a recipe for an easy-yet-sensational hors d’oeuvre.

The hard part for me was choosing just one hors d’oeuvre to feature. Initially, I had decided that an asparagus, caramelized onion and fontina tarte tartin would be perfect, given the timing (yeah! asparagus season is finally here!). But I changed my mind, mainly because I was worried that this recipe would be too time-consuming for many of the guests to bother to replicate at home.

In the end, I decided on our Bombay chicken salad on wontons. This recipe is one of my favourites from our catering menu. It’s easy to prepare and it’s quite versatile. In addition to serving the salad on the wonton crisps, you can stuff a little bit of the salad onto the base of an endive leaf, for an attractive, low-carb appetizer. Of course, the salad makes a great sandwich filling – try it on multigrain bread or raisin walnut. You can also use it to make gourmet quesadillas (just add your favourite cheese). Lastly, try the chicken salad on mixed greens for a hearty lunch or light dinner.

This recipe yields enough for 72 bite-sized appetizers, or about 2½ (two-and-a-half) cups of chicken salad filling.

ingredients for Bombay chicken salad

§ 1 (one) pound (16 oz.) chicken breast, cooked and finely chopped or diced into very small pieces

§ 1 1/3 (one-and-one-third) cups small diced sweet red bell peppers

§ ½ (one-half) cup green onions, minced

§ 2/3 (two-thirds) cup dried currants (or substitute raisins and/or dried cranberries, if desired)

§ 1/2 - 2/3 (one-half to two-thirds) cup mayonnaise

§ 1 (one) tablespoon Patak curry paste, or more to taste

§ 2 (two) teaspoons curry powder, or more to taste

§ ¼ (one-quarter) cup chopped cilantro

§ salt and pepper, to taste

§ additional sprigs of cilantro to garnish wontons, if desired

ingredients for wonton crisps

§ 18 (eighteen) wonton wrappers, cut into 4 squares
(note: you can find wonton wrappers in the produce department of any grocery store)

§ vegetable oil, for shallow frying

§ salt, to taste

method for bombay chicken salad:

§ In a medium size bowl, mix together the mayonnaise, curry powder and curry paste. Stir until smooth and combined.

§ Add in the cooked chicken, bell peppers, green onions, currants and cilantro.

§ Season to taste with salt and pepper, if desired.

§ Set aside in the fridge.

method for wonton crisps:

§ Cut each wonton wrapper in half to make 2 rectangles, then cut each rectangle in half to make 4 squares (in total).

§ Heat 1½ (one-and-one-half) inches vegetable oil in a 4-5 (four to five) quart heavy pot over moderately high heat until your thermometer registers 360° F.

§ Using tongs, gently lay 8 (eight) squares on oil (do not drop in, or they will lose their shape) and fry, turning over once, until just golden, 15 to 30 seconds in total.

§ Transfer with a slotted spoon to paper towels to drain and season with salt.

§ Fry remaining squares in the same manner.

to assemble:

§ Place about 1½ (one-and-one-half) teaspoons of Bombay chicken salad on top of each wonton crisp.

§ Top with a sprig of fresh cilantro to garnish (or, use chicken salad in other suggested recipe ideas listed above).

Recipe: Robert Hudyma's Wild Rice, Sundried Blueberry & Cranberry Scones

2011-05-11T16:28:00.004-04:00

Over the Easter weekend I was pleased to receive an unexpected visit from Chef Robert Hudyma. He happened to be in KW and made a point of stopping in to say hello and see the shop.

Rob and his wife Colleen are the owners of Catered Affare Fine Foods in Toronto. They gave me my first job (aside from waitressing) in the food industry. I had recently graduated from the University of Guelph and was seriously contemplating chef school. Accordingly, I was eager to find out what life was like in an industrial kitchen and so I met with as many chefs and food professionals as possible in order to gain some insight. Everyone I spoke to told me to work in a commercial kitchen first, before I committed to chef school. I remember one chef telling me that “baking a pan or two of brownies on the weekend is a VERY different experience than baking 20 or 30 trays for a large function – over and over again throughout your career!” He was right.

I had heard great things about Catered Affare and arrived unannounced one November afternoon, resume in hand. After a brief chat, I was offered the job – and an apron – on the spot! (I think I came back the following morning for my first shift). My timing was perfect, as November/December are by far the busiest months for most caterers – and no matter how many people you hire, there are never enough hands on deck.

I was relieved to discover that I loved working in a “real” kitchen. Despite the long hours, I felt energized and was excited to be learning so much every day. Thanks, Chef Rob, for taking a chance on me!

Rob Hudyma’s Wild Rice, Sundried Blueberry & Cranberry Scones

Rob says “This is one of our all-time favourite recipes. For sweet versions omit the wild rice, salt and pepper and chives”

ingredients

§ 6 (six) cups all purpose flour

§ 3 (three) tablespoons baking powder

§ ½ (one-half) cup dried blueberries

§ ½ (one-half) cup dried cranberries, coarsely chopped

§ ½ (one-half) cup cooked wild rice

§ 2 (two) tablespoons chopped chives

§ salt and pepper to taste

§ 1 (one) quart of 35% cream (less 6 tablespoons)

§ egg white, as needed

§ superfine fruit sugar, as needed (you can find this at Ayres Nut & Baking Store on Regina St, OR, blitz granulated sugar in a food processor until fine).

method

1. Mix dry ingredients making a well in the middle of a stainless mixing bowl.

2. Add the cream and combine as quickly as possible, not overworking the dough. Turn out onto a floured surface and roll to one-inch thickness.

3. Using a two-inch cutter, punch out scones. Left over dough can be reused.

4. Glaze with egg white and superfine fruit sugar.

5. Bake at 350 F for 18 minutes until golden brown and slightly puffed. Cool on rack.

6. Serve on their own or make mini scone “sandwiches” with sliced cheddar and smoked bacon or Swiss Emmenthaler and black forest ham.

KidsAbility Fundraiser - May 6, 2011

2011-04-28T15:56:00.004-04:00

is proud to host our third annual
SPRING 'SOUP' FUNDRASIER for

Friday May 6th, 2011

10am - 5pm

This year we are sampling and selling various soups & crackers throughout the day and dana shortt gourmet will be donating all the profits from the featured soups, crackers & breads sold during this fundraiser to KidsAbility

::: menu :::

dana shortt gourmet

butternut squash, apple,

ginger soup

three bean soup

broccoli & cheddar soup

all frozen feature soups

plus

ciabatta bread

(white, multigrain, olive)

thiru’s classic Indian

mullugtwanny soup

thakkali soup

barrie’s asparagus

stone wheat crackers

vegetable crackers

stonewall kitchen

all crackers

We hope to see you on the 6th!

recipe: Gabriella's Committee Salad

2011-04-27T15:45:00.000-04:00

It’s about time that I devote a column to David’s cousin, Gabriella, one of the best home chefs I know.

Gabe is one of those women that does everything – and everything well. She manages to successfully juggle being a: wife, mother, chartered accountant, university lecturer, and a pampered chef sales rep! She’s “crafty” too – she can make flax-seed-filled heating pads, soap and candles for crying out loud. To top it all off, she’s a fantastic cook and baker!

I’ve been fortunate enough to taste many of her recipes, including her renowned “committee salad” which David and I adore on its own, or with a piece of grilled salmon, chicken or beef. Check out several of her other recipes on my website ( www.danashortt.ca/recipes.htm ) – including her family’s famous amaretti cookies and cranberry orange biscotti. This summer, I plan on making Gabe’s amazing basil-marinated roasted bell peppers as well as her rosemary focaccia bread.

One of these days, I’ll work up enough courage to ask Gabe how she is able to do it all… and then some. Until then, I’ll enjoy our recipe exchange via email and (unfortunately) rare visits. Gabe and her family live in Vancouver – yet another reason to visit.

Gabe’s Committee Salad

Serve on it’s own as a side salad or with a piece of grilled protein (think salmon, chicken, marinted flank steak…) for a meal-in-one.

ingredients for dressing

§ ½ (one-half) cup excellent quality extra virgin olive oil

§ 5–6 (five to six) tablespoons excellent quality balsamic vinegar

§ 1–2 (one to two) tablespoons lemon juice

§ 1 (one) clove garlic, minced

§ 1 (one) teaspoon dry mustard (use prepared mustard in a pinch)

§ ½ (one-half) teaspoon salt

§ 1–2 (one to two) teaspoons sugar

method for dressing

1. Using a whisk, mix together everything but the olive oil. Slowly whisk in the olive oil in a steady stream, until well combined.

ingredients for salad

§ 1–2 (one to two) tablespoons of each butter and olive oil

§ 1 (one) cups sliced almonds

§ ½ (one-half) cup sunflower seeds

§ ½ (one-half) cup pumpkin seeds

§ salt to taste

§ your favourite type of lettuce: mixed greens, or spinach, or leaf, or iceburg, etc.

§ additions – such as, English cucumber, green onion, tomato, fruit (if not using tomato) – such as strawberries, kiwi’s and/or mandarin oranges

method for salad

1. Heat butter and olive oil in a large saucepan set over medium heat. Add almonds, sunflower seeds and pumpkin seeds and cook for 5 or 6 minutes, until toasted and golden in colour. Set aside and let cool.
Note: you will have leftovers of this nut/seed mixture (save extra a in plastic ziplock bags for a future salad).

2. Toss together your favourite type of greens, veg and or fruit, a handful or two of the nut/seed mixture and dress with dressing (you will likely have extras, depending on the size of your salad). Enjoy!

Recipe: Becky's famous "girls night" artichoke dip

2011-04-13T08:58:00.000-04:00

Girls’ Night Out. Three words to put a smile on any woman’s face, especially those of young moms…

I’m fortunate to have such a great group of girlfriends – many of whom I met in Grade 4 at Bridgeport Public School (or earlier!). We try to get together once a month or so, either for our potluck supper club, dinners out on the town, or for appetizers at home. Good food, wine and chit chat can always be counted on.

The last gathering took place at Nichole’s house, and we certainly had our fair share of gourmet goodies. Jennifer made vegetable pinwheels with smoky chipotle dipping sauce and herb-marinated shrimp with lemon aioli dipping sauce. Mary made an amazing Caesar salad, and mini meatballs. Nichole’s treat? – baked brie with cranberries and amaretto. Julie brought a homemade carrot cake AND chocolates (keener!) and I brought some cheese tortes and mini samosa’s. Martha, who’s always up for girls’ night, was in Florida, but she still managed to text us that evening. Last but not least is Becky, who prepared her famous artichoke dip with green chili’s.

Becky’s artichoke dip has made an appearance at many get-togethers over the years, and it’s always a crowd pleaser. Becky loves preparing it because it’s easy (she’s a working mom with 2 young children – enough said) and it is always well-received. She kindly shared the recipe with me and hopes that you enjoy it too – maybe at your next girls’ night?

Becky’s famous “girls’ night” artichoke dip

ingredients

§ 1, (one) 398 mL can (14 oz) artichoke hearts, drained and finely chopped

§ 1, (one) 127 mL can of chopped green chilis (you can find these in the Mexican aisle of any grocery store)

§ 1, (one) 200 gram package of Monterey jack cheese, grated

§ 1 (one) big scoop (¼ (one-quarter) to ⅓ (one-third)) cup mayonnaise

§ ¼ to ½ (one-quarter to one-half) cup finely grated parmesan cheese

§ crackers and/or fresh bread

method

1. Preheat the oven to 375 F. In a large bowl, mix together everything but the parmesan cheese.
Pour the dip into an oven-safe container. Top with the grated parmesan.

2. Bake in oven, uncovered, until dip is hot and cheese is bubbly – about 20–25 minutes.

3. Serve with crackers and/or fresh bread.

Recipe: Key Lime Pie with Coconut Whipped Cream

2011-03-30T15:26:00.000-04:00

My husband David recently celebrated his birthday and it’s no surprise that I was stumped on what to give him. He isn’t keen on gifts– in fact, he’s impossible to buy for, because he always insists that he doesn’t need nor want anything. Over the years, I have occasionally surprised him with something he didn’t think he wanted or needed but loved (like the CDs of NPR’s “Car Talk” radio show that make him laugh out loud) but more often then not, I end up cooking or baking something for him instead. I wouldn’t dare let his birthday go by without making him his favorite breakfast dish: homemade crepes stuffed with crisp bacon pieces, syrup, and cinnamon (this recipe can be found on my website). This year, I wanted to treat him to something in addition to the crepes, and after careful consideration, I decided to make him a key lime pie. He liked it so much that it just might become a tradition as well!

Key Lime Pie with Coconut Whipped Cream

ingredients

§ 1 (one) graham cracker pie shell (or make your own using graham crumbs, melted butter and sugar)

§ ½ (one-half cup) cup key lime juice (you’ll need a one pound bag of key limes to yield ½ cup juice)

§ 2 (two) tablespoons lemon juice or additional key lime juice

§ 1 (one), 300 mL can of sweetened, condensed milk

§ 4 (four) egg yolks

§ 1 (one) cup 35% whipping cream

§ icing sugar, to taste

§ ½ (one-half) teaspoon coconut extract

§ additional key limes to garnish pie

method

1. Preheat oven to 350 F. Bake graham crust for 8-10 minutes, remove from oven and let cool (leave oven on).

2. Meanwhile, whisk egg yolks and condensed milk together in a large bowl and set aside.

3. Juice the limes and add to the egg yolk-milk mixture. Whisk to blend. Add the additional two tablespoons of lemon or lime juice (you can omit this if you don’t want the pie as tart).

4. Pour mixture into crust and bake in centre of oven for about 17-18 minutes. Remove from oven and let cool slightly. Put in fridge to chill for at least 5 hours.

5. Just before serving, whip the cream and add some icing sugar to taste. Add the coconut extract. Top pie with whipped cream and decorate with slices of key limes, if desired.

Recipe: Zingerman's Mac & Cheese

2011-03-16T13:32:00.005-04:00

I recently took my team on an overnight staff appreciation trip to Ann Arbor, Michigan – easily one of my favourite “foodie” towns in the

USA

. From K/W, the trip takes about 4 hours door-to-door, but it’s well worth the drive if you’re into food the way we are!

Ann Arbor has a great vibe – it is home to the University of Michigan and its school spirit can be felt all across the city. The city hosts numerous art fairs throughout the year, has great shopping, nightlife and is very walk able. There’s a plethora of incredible restaurants and food shops to choose from – my favourites being Trader Joe’s (a specialty food/grocery store), Shalimar (amazing Indian food), Eve (upscale French) and Zingerman’s.

Zingerman's Delicatessen opened more than 25 years ago and over the years, they have expanded their business from the single deli to include a mail-order business, restaurant, bakery, creamery, coffee company, school, catering company, and food tour company.

The food is amazing – not inexpensive but I always leave full and with the feeling that I received good value for my money. I was excited for my team to experience the “magic” of their food and their fantastic customer service while we visited four of their businesses: the deli, roadhouse, creamery and bakery.

Dinner at the Roadhouse was the highlight – and one of the favourite things we shared was their incredible pasta with smoked chicken, sweet corn, green chilis and Monterey jack cheese. They’re known for their full-flavoured, from scratch macaroni – they offer a minimum of 6 varieties on the menu.

Here’s their basic mac & cheese recipe, from the book: “Zingerman’s Guide to Good Eating”, published in 2003 by Ari Weinzweig. Keep it simple or dress it up Zingerman’s style!

Zingerman’s Mac & Cheese

ingredients

§ coarse sea salt

§ 1 (one) pound macaroni, preferably the Martelli brand (you can find this at Vincenzo’s)

§ 2 (two) tablespoons butter

§ 1 (one) medium onion, coarsely chopped (about one cup)

§ 1 (one) garlic clove, peeled and bruised with the side of a knife

§ 1 (one) sprig each of fresh thyme and rosemary

§ ¼ (one-quarter) cup dry white wine

§ 2 (two) tablespoons flour

§ 3 ½ (three-and-one-half) cups whole milk

§ 2 (two) tablespoons Dijon mustard

§ freshly ground black pepper to taste

§ 12 (twelve) ounces extra old cheddar cheese (about 4 ½ cups)

method

1. Preheat the oven to 400 F. Bring a large pot of water to a boil. Add 1 to 2 tablespoons salt and the pasta and stir well. Cook for about 10 minutes (if using Martelli) or until the pasta is 2 to 3 minutes from being al dente. You’ll want it underdone so that it doesn’t get mushy in the oven. Drain and set aside.

2. Meanwhile, melt the butter in a heavy-bottomed pot over medium high heat. Add the onion, garlic, thyme, rosemary and sauté until the onion is soft, about 5 minutes. Add the wine and reduce the mixture until it thickens, 3 to 4 minutes.

3. Remove the garlic, thyme and rosemary from the pot. Add the flour, stirring constantly. Cook for a minute or so more while you continue to stir.

4. Slowly add the milk, a little at a time, stirring constantly to avoid lumping. When the flour and milk have been completely combined, stir in the mustard and some salt and pepper. Keep the mixture at a gentle simmer (not at a high boil) until it thickens, 2 to 3 minutes. Reduce the heat to medium. Working a handful at a time, stir in 3 cups of the cheese. When the cheese has melted into the sauce, remove the pan from the heat. Taste and adjust the seasonings if necessary.

5. Stir the pasta into the cheese sauce. Pour it into a 9” by 13” baking dish and top with the remaining 1½ cups of grated cheese. Bake uncovered for 25 minutes, or until the cheese is golden. Serve hot.

Recipe: Key Lime Cookies

2011-03-04T14:19:00.000-05:00

The snowy weather inspired me to host a tropical theme party for our good friends Linda and Martin and their ten year old daughter Adrianna. Truth be told, the party was as much for the adults as it was for the kids. Who isn’t done with winter at this point in the year?

The snow was piled high outside but that didn’t stop me from decorating the inside “island-style”. We turned up the thermostat and when our guests arrived, they were greeted at the front door with flip flops. I draped beach towels over the living room chairs and couches and lit a few coconut-scented candles.

I bought some banana leaves and used them as the runner and placemats for my table (I found them for $1 at the New City Asian Supermarket in downtown Kitchener). I scattered graham cracker crumbs as faux sand on top, then finished with key limes, whole coconuts, baby bananas and sprigs of fresh flowers.

After a bit of chit chat we headed for the kitchen and got to work. First, we made mango banana daiquiris for the adults and virgin strawberry daiquiris for the kids (complete with mini umbrellas, of course). We made a tropical pineapple, red pepper and cucumber salad to go with dinner, which was Hawaiian pizza.

Adrianna loves to bake and decorate cookies so I special ordered some tropical and beach themed cookie cutters from Golda’s Kitchen (www.goldaskitchen.com) for these delicious key lime cookies.

Key Lime Cookies

makes about 2 dozen medium sized cookies

ingredients for cookies

¾ (three-quarters) cup sugar

2 (two) tablespoons freshly grated lime zest (use a microplane or a box grater)

1 (one) cup unsalted butter, softened

1 (one) egg

1 (one) teaspoon almond extract

2½ (two-and-one-half) cups all purpose flour

½ (one-half) teaspoon salt

ingredients for lime icing

¼ (one-quarter) cup unsalted butter, melted

3 (three) cups icing sugar

¼ (one-quarter) cup key lime juice (or use juice from regular limes)

method for cookies

1. In the bowl of a food processor, pulse sugar and lime zest together for about 20 seconds.

2. Beat butter and reserved lime sugar mixture together in a stand mixer using the paddle attachment (or use a hand mixer) until well incorporated and butter is fluffy, about 2 minutes.

3. Add in egg and almond extract, scrape down sides of bowl with spatula. On low speed, add in flour and salt until combined, scraping down the sides of the bowl if necessary.

4. Wrap dough in plastic wrap and chill until firm. Preheat oven to 350º F. Roll dough out on a lightly floured counter to ¼ (one-quarter) inch thickness and cut with your favorite cookie cutters, then transfer cookies onto parchment lined cookie sheets.

5. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Decorate with lime icing and additional lime zest and/or toasted coconut, if desired.

method for icing

1. Combine melted butter, lime juice and icing sugar together until smooth.

trader joe's

2011-02-28T14:36:00.001-05:00

Last Sunday, a few of us from the shop drove to Ann Arbor, Michigan for a mini "foodie" getaway. Ann Arbor is one of my favourite food towns because that's where Zingerman's is located (more on Zingermans in an upcoming post!) as well as Trader Joe's, a mid-size specialty grocery store with great finds and reasonable prices. Trader Joe's is a privately held company located in 9 states, with the mission to sell "innovative, hard-to-find, great tasting foods" to it's customers.
Even in the midst of a snowstorm (on a Sunday! and at 2 p.m.!) the store was packed. TJ's is jammed with interesting (and delicious) items - specialty produce, sushi, great cheeses, meats, frozen prepared meals, snacks, tons of sweets, baking, chocolate and wine. I've never tried any of their prepared fresh or frozen foods or meats before (I don't want to bother with the hassle of trying to take those items over the border, plus, I've noticed that there are preservatives and artificial ingredients in their prepared food). However - there are many other items that make it into my shopping cart every time I visit, such as:
-flattened banana (dried, flattened bananas, John loves these)
-dried strawberries, blueberries, cherries....(great for baking and tiny fingers - John!)
-marcona almonds (an awesome sweet and salty snack)
-gorgonzola crackers...yum
-mini cookies - almond thins + crispy oatmeal chocolate chip are my fav's
-microwave-ready brown rice and lime coconut rice (for emergency situations!)
-all kinds of sea salts - such as alaea hawaiian sea salt for $3
-great snack foods like kettle corn, fried and dried snap peas, roasted seaweed snacks...
-old moon zinfandel from California...great wine for $6!

Here's a recipe from their website that sounds delish! (www.traderjoes.com)

Pear And Brie Fancy Flatbread 1 Lavosh Bread (Regular or Whole Wheat)
1 Pear, thinly sliced
8 ounces (or so) Brie, cubed or torn into small pieces
2-3 slices Prosciutto, sliced thin
2-3 tablespoons Organic Brown Sugar
1 cup Wild Arugula

Preheat the Oven to 375°. Layer the lavosh with the pear slices, pieces of Brie, prosciutto and sugar, in that order. Bake for 5-6 minutes until the Lavosh is golden brown and the sugar has caramelized.
Top with Baby Arugula and serve.
Serves: 4 to 6 as an appetizer
Cooking Time: 5-10 minutes