The Travelling Cook

Layers upon Layers

2009-08-27T21:54:00.001-07:00

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

After the caramel incident of June, I decided to avoid the traditional thin wedges of caramel to be presented on top and save my flat from burning down. Instead I opted for thin wedges of mango, perfect for the summers heat and divine flavour combination.

After the wedding cake accomplishment of July, I decided I was a pro at chocolate buttercream and adopted the same recipe for this cake - basically less eggs and more chocolate :). And oozed it all over in the end.

After the layers cakes of every month, I went for 9 in total alternating between traditional and then those with a bit of extra cocoa for the colour dimension. This was simple, just divide batter in half and add two extra tbsp cocoa to the chocoalte batch.

When eating the cake, I definately got the sensation of an Eastern European cafe perhaps with a strong espresso. I found that it was even better the second day. I couldn't quite tell you if I'd make it again, certainly not in the summer when it was a bit hot between going in and out of the oven every five minutes. I think it would be prefect if planning a tea party with a number of Hungarian/Austrian/German desserts and snacks.

Apologies for the brief post, things have been crazy busy around here as of late. So that tea party won't be happening for a while. Okay off to Finland today, hopefully to get some relaxiation in and to all the Brits, Happy Bank Holiday!

Cookbook Wishlist

2009-08-17T05:36:00.000-07:00

An ongoing wish list of fantasy fundamental cookbooks:

- Baking from my Home to Yours, Dorie Greenspan
- The Sweet Life in Paris, David Lebovitz
- The Zuni Cafe Cookbook
- Sky High Cakes
- The Breadmakers Apprentice, Peter Reinhart
- The Curry Secret, How to Cook Real Indian Indian Restaurant Meals at Home
- Leon Cookbook
- Mastering the Art of French Cooking, Julia Child

This is simply based on blog wanderings and dreaming, and frequently mentioned cookbooks that I would love to get my hands on. Please add any other recommendations.

Mastering the Art of Wine Country Cooking-MAWCC

2009-08-16T09:03:00.000-07:00

After returning from a magical trip to Iceland, it is time to take this show up a notch (or so I hope). Sundays are proposed to be 'Teach Jussi to cook days.' Jussi certainly can cook, he is well skilled in the art of crepe making and more. However, he suffers from the male inability to multi-task which can make cooking a confusing and daunting task. He also finds pairing sauces and flavours difficult. I hope to cover all these things.

In return for advancing his culinary ability, he will advance my Finnish speaking skills. So get ready to join in on the fun and the journey.

Not to steal the thunder of an exicting film that I am excited to see, Julia and Julie (unfortunately release date later in this country), but this aims to Master the Art of Wine Country cooking (MAWCC). This is where my family comes from, this is where I learnt the things up my sleeve and well this is where it all began. Make sure you have a glass of Sonoma red ready and lets begin.

Ole! A little taste Espana in cloudy Britian

2009-08-16T08:37:00.000-07:00

This month's Daring Cooks challenge is brought to you by Olga from Las Casas de Olga and Olga's Recipes. It is Jose Andres's recipe, Rice with mushrooms, cuttlefish and artichokes. It's been a while since I last made a paella-like dish and even longer since my last trip to Spain. However, after tasting this delicious dish those two things I should do much more often.

The preparation is relatively straightforward, although can be daunting with lots of details and instructions for those who haven't created a one pan rice dish previously. Somehow all London supermarkets did not have cuttlefish or squid, so sadly I replaced with white fish and shrimp. I'm sure the intended ingredients would have really made this dish divine, but the swamp was muy delicioso. Also, because I am an addict of chorizo I included that in the Sofregit (sort of a paste base for the dish).

I must say the aioli was sadly the most frustrating and difficult part of this dish, as I have never made aioli or mayonnaise before. In the end it just required to whip, whip, whip and worked beautifully with the sprouting broccoli we had on the side.

(Apologies for the poor photo quality, got too excited between the rest of the bottle of white wine and dinner time :) ).

Rice dish Ingredients:

- 4 Artichokes (used 1 jar of artichokes)

- Button mushrooms

- Originally recipe called for cuttlefish, however replaced with appox 200 grams cod and 200 grams fresh shrimp

- Sofregit (see below)

-- 1 or 2 bay leaves

- 1 glass white wine 300 grams short grain or paella rice

- Fish stock (approx 1.5 cups for every 0.5 cup rice)

- Saffron threats

- Aioli

- Cilantro to garnish

1. Prepare the fish, and saute in olive oil.

2. Add the artichokes and mushroom. Then add the bay leaf. Saute until golden.

3. Add a touch of white wine and 3 tbsp of the sofregit.

4. Add all the liquid and bring to a boil.

5. Add all the rice and let boil.

6. Add the saffron.

7. Turn to a low heat and let the rice absorb all the liquid.

8. Pull off heat and let the rice stand.

Sofregit Ingredients:

- 2 small onions

- 1 can of tomatoes

- 2 tbsp olive oil

- 1 green and one red pepper

- 5 garlic cloves

- 1 bay leaf

- diced chorizo

- 1 bay leaf

- a tsp of cumin and tsp of oregano

1. Add all to pan and let simmer.

2. Season with salt if necessary.

Memories

2009-08-11T12:42:00.001-07:00

Food has strong associations. Even for those who aren't self proclaimed foodies out there in the world, food can play powerful role in life and memories. Lets play a little game. (I would normally say close your eyes, but doesn't quite work in this format) and think of moments or flavours associated with each of the foods. I'll first give you an example. Mangoes.

When I think of mangoes I think of growing up in Hawaii and sunshine blossoming all the blushing green fruit. At the peak of the season, the tree would shed the mangoes and my brother and I would run around throwing mangoes at each other like they were water balloons. We would end up drenched in yellow pulp running down our bodies with large pits scattered across the driveway. Yum.

Okay back to the activity. Think about examples associated with each of the following (we'll start out easy): Watermelon, Poppy seeds, Toast, Rice Krispee treats, and Coconut milk.
(Hopefully you won't try and make something with all those ingredients).

Memories are always persuasive and take me back to my grandmother's kitchen, her white wine always with ice and the best Christmas morning breakfasts. Her kitchen aid always wandering around another batch of cookies and the dog patrolling the floor.

Life is only life forevermore

2009-07-10T14:56:00.000-07:00

All,

Off on adventures of the marital and ice kind. Be back in three weeks with lots to tell and pictures to share. Until then Robert Frost's poem "Master Speed."

No speed of wind or water rushing by
But you have speed far greater. You can climb
Back up a stream of radiance to the sky,
And back through history up the stream of time.
And you were given this swiftness, not for haste
Nor chiefly that you may go where you will,
But in the rush of everything to waste,
That you may have the power of standing still-
Off any still or moving thing you say.
Two such as you with such a master speed
Cannot be parted nor be swept away
From one another once you are agreed
That life is only life forevermore
Together wing to wing and oar to oar

With a Cherry on Top...

2009-07-01T01:13:00.000-07:00

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England. The tart is complete with homemade jam, David Lebovitz style with a bit of contrieu of course.

I haven't had much time to write up a proper post or even edit the pictures, but hope the following are worth a thousand words (as in the empty plate at the bottom means it was delicious). The tart is dedicated (can you dedicate a tart?) to Lorna who is an almond and cherry addict and who has been so helpful, kind, supportive and amazing. So lets rename the Bakewell tart to the Lorna's-swell tart!

(thats Lorna sewing away!)

Is Food Blogging the next Twitter?

2009-06-24T08:29:00.000-07:00

First Al Gore 'invented' the Internet. Then there was email. Then blogging. Then Facebook. Now Twitter. Life just seems to be getting more brief. While at the same time, more and more people find new ways of 'expressing' themselves or at least claiming to so through text abbreviations and copyrighted pictures.

As a side note, it should be know that I'm not a fan of Twitter. I can see the potential for say CNN, but the fact that Ashton Kutcher - a wanna be celebrity - has more of a following, what is that really saying about our society an our intellect.

Anyways back to the blogging point, I'm afraid Food blogging is evolving to a new stage. I'm not a technology expert, but in looking over the increasing number of food blogs, I calculate that everyone and their grandmother now having a food blog. In fact they are making a movie out of it (Julie & Julia), take that Facebook (although -whispering-I am excited for the movie). It doesn't seem as special as my naive hopes had dreamed it to be a few months ago. I saw it as a creative outlet when I moved to London, to challenge myself in the kitchen and at the keyboard. But its a tough world out there, considering I believe that the number of people who read this blog can be counted on my hand. I know you've been busy, I've been busy -- you want to see more travelling and more novel things in the kitchen. I know, I have no excuse. In this Food blogging world, it certainly is dog-eat-dog (not a recipe option that I plan on trying to only get more readers). This 'situation' is even driving people off the food blogging bandwagon, such as those who started before the emergence of digital kitchens around the world are seeking new adventures or are leaving familiar communities because they are getting too large (such as Daring Bakers).

So does all this make me a blogging cliche? It scares me and reminds me of this New York Times article. If anyone is out there, what do you want to read? What do you think makes something a special blog? How is blogging taking over our world our form of communication? I mean you can even Twitter recipes now a days.

Lorna-lou's Birthday!

2009-06-23T13:21:00.000-07:00

Happy Birthday Miss Lorna!

In the midst of all this wedding planning and preparation, a fun cake thrown in is the best ingredient. It is a riff on the wedding cake I will be making for the pending nuptials -- Chocolate Butter cake from Sky High Cakes with Nutella Buttercream and a little extra strawberry love on top. Yummy!

To be honest, I can't remember the last time I even made a birthday cake. There are too many cupcakes and fairy cakes in this world now, that the big layer cake piece of heaven is at the back of the line. Let me tell you after this tasty treat, I feel a comeback.

Back to the wedding bonanzas, I promise more cooking soon...but even more important is upcoming travel!

Bribery & Fish

2009-06-10T13:23:00.000-07:00

Jussi is off in Chicago, while I'm sticking it out London style. So in an attempt to bribe him to come back to London as soon as his business trip is over I'm posting about the sushi we made before he left. He is the sushi master.

The thing about sushi is that it is much simpler to make than it actually looks. Well if you are also under the impression that rolling things up together looks complicated - but it does when you have all those colours, swirls and raw things wound up into a delicious piece of tastiness that melts in your mouth, not in your hand. But for some reason, no one ever (or at least out of the people I know) makes sushi.

I highly recommend it for a dinner party or date evening even, because you can get really into it - pairing this that and the other. Perhaps that is how you find a soul mate, its really your sushi mate. Who doesn't think that having prawns, salmon, spicy mayo, mango and cilantro all in one is totally ridiculous, but rather makes it for you every time with some toasted seasame seeds sprinkled on top. Now say that ten times fast every time you pretty please? See soul-sushi mate.

The most essential item in making homemade sushi is the quality of the fish. Get something that is fresh, beautiful, and the guy who is preparing it for actually knows what sashimi is and doesn't look at you funny. Your basics would include salmon, tuna and some eel, throw in a bit of yellow tail, squid or roe if you want to impress. For the two of us, 100 grams of two types of fish plus some extras is more than enough.

By extras, I mean if you want to take your sashimi to the maki level. Not to the next level, the MAKI level (make you say that with a deep voice with sushi master knife in hand and master chef bandana around your head). We tend to go for mango (oh yes mango), avocado, imitation crab, cilantro, crispy onions, cucumber etc. But just play with your flavour sensations and experiment. We tend to get a bit carried away with the maki and should be really having more nigiri, but perhaps thats the sake.

As for the rice, that itself is also easy if you know how to cook rice perfectly anyways. Somehow growing up in Hawaii with rice at every meal I was trained well (on a side note, it also took me a really long time to decide that I could actually live without a rice cooker, I still think they are brilliant).

So Jussi want to come back and maki sushi with me (oh bad pun). Or better yet, lets plan a trip to Japan! Oh and remember the chop sticks!

I went to jail last weekend

2009-06-07T14:32:00.000-07:00

I swear I'm innocent. Its not what you think.

It is exactly that, not what you think. When we journeyed to Finland last weekend we stayed in the white-collar heaven of a prison in Helsinki. Sure enough, it would work as a business hotel but for our purposes it provided a basis to witness Johanna (Jussi's sister) get out a prison, I mean graduate from high school.

The weather in Helsinki was brilliant, sunny, perfection. I only hope we are as lucky in July. The esplanade was in its full glory, the water resting beneath the sun, and well lots of wine, food and good people around. And lots of motivation to learn more Finnish as always.

As a tribute to Johanna for her accomplishment, I present peanut butter brownies (Smitten Kitchen style). As Johanna, like myself, is a big fan of peanut butter, chocolate and well a big glass of milk to go with. Although I can't say that these made it to Finland, they also didn't really make the final picture (eaten up too soon) and for this we must go to prison (only the Helsinki one of course). Maybe one day I will have the patience to wait and snap a photo of the final product, until then you'll be left to imagine the greatness. (http://smittenkitchen.com/2007/10/peanut-butter-brownies/)

Crisps, Strudel and Recession, my oh my

2009-05-27T12:33:00.000-07:00

The May Daring Bakers' challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Its already that time again, Daring Bakers. Time is surely flying. June. I thought yesterday was February. It doesn't quite feel like spring, or it might even be summer. Its been a bit of a odd spring. It is probably because this is the first time that summer won't bring a new place, a new start, a renewal. Instead, I am officially an adult -- working. Eek that seems even stranger to say out loud.

It is also strange due to this economic climate, that one of colleagues who sits nearly next to me was made 'redundant'. In the US, the term is 'laid off'. What do you say to someone who has more experience, who has been at the company longer? I'm just a graduate with a lower salary, must be cheap labour, will I be next?. It's getting tougher each day. On top of it, our expenses are going up and we are attempting to save for our trip to Iceland in July. Yesterday, Jussi and I were checking every pocket, corner, and purse for a bit extra change to buy some crisps. Yum, Kettle crisps - the recession antidote.

In light of this penny-pinching or perhaps pence-pinching, I've been making lots at home, however nothing too revelational or exciting. Old budget staples and using up what is in the fridge. Notably, lots of dough from scratch - lets see pizza, focaccia, even hot dog buns (and somehow I don't deem white flour preparations worthy of this blog, perhaps I should get over myself). In the same budget mood and doughy festivities, strudel fits in perfectly around our tiny flat.

Although strudel looks intimidating as we eye it at the Borough Market with its flaky layers, the purse strings yank at us to make at home. Apples are cheap, but even less expensive are the few pears sitting at the bottom of the fruit bowl and frozen berries ready in the freezer. And speaking of pence-pinching, no gym membership - try strudel stretching.

The original recipe can be found here: http://linda.kovacevic.nl/

The budget-saving variations were applied to the filling to accomodate what we had around:
2 tablespoons contireu (what we have around)
3 tablespoons (45 ml) raisins (omitted)
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts (omitted, too expensive)
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking) (replaced with 1 pound pears, and half bag frozen mixed berries)

Even with the cost cutting measures, it was tasty. We didn't run into any challenges into the process. Except for when we tried covering the entire table in parchment paper (lack of table cloths in our tiny place), which didn't work at all. Just failed, don't try it. Oh well. Also we ended up rolling it the short way versus the long way to make a snake, as we were hoping for millions of layers of flaky crust, which we preferred over volume. It might of been too many millions, as we ended up with reasonably flaky crust with a number of layers stuck together.

As far as on list of recommended recipes, it was good for strudel, but I've decided I'm a bit more of a turnover kind of girl. No not the one you take to bed, but those of goodness, sweetness, and everything nice inside. Perhaps this recipe can be modified to satisfy the turnover urges in you.

Okay, I know I'm covering up the lack of posting with this post. Yes for economic reasons, its been difficult to post about cooking, much less travelling. Its been busy - there is a recession out there, you hear! But we are off to Helsinki tomorrow for a long weekend of graduation parties, so hopefully will have celebratory food stories to share.

Disasters to Delicious

2009-05-15T09:48:00.000-07:00

I will be the first to admit that over the years there have been a few disasters in the kitchen, however I like to reserve those for special occasions and large dinner parties (as evident in the caramel and macadamia nut cheesecake catastrophe of '09, the brownie debacle of '08, the red wine reduction destruction of '07).

In hopes to encourage all new chefs out there (namely Jussi) and to coincide with the first Daring Cooks challenge, below are some words of encouragement, advice, and/or confusion. I've just learned to cook through watching my grandmother and my father, and although not nearly enough Foodnetwork, and of course lots of eating along the way.

Experiment Even if math or chemistry isn't your favourite subject, the principles of the Scientific method still apply. Its been awhile since I dissected a pig and whirled tubes around, but the basic steps are to:

a) Use your experience and think. What kinds of things have you made/eaten before, what would you like to do/eat more of? Consider your background, or I especially like to think of where I've traveled and get inspired.

b) Form a hypothesis & methodology, aka figure out what exactly you want and how you want to create/make. This includes gathering different options for a recipe or interpretations of a classic. Also, think about where things may have gone wrong last time (aka burning, people politely ate it, etc) and how you can fix it.

c) Test & Repeat. This is the fundamental element to the kitchen. Get your hands, pants, apron, face, everything dirty (if you are me of course). The key is then to repeat these tests. I tend to make the same thing with different recipes, so you can really examine the effects, impact of different methods and ingredients.

Go with your instincts & herbs You can't go wrong (to a large extent) with pairing unique flavours/textures together. Your instinct should guide your cooking, this is where the spontaneity and creativity come in hand (plus a dash of chili flakes, a bit of garlic). Along the same lines, you can't really go wrong with fresh herbs (particularly my favorites are basil, cilantro, rosemary, sage). Its what sets any dish aside.

Food brings people together, so no matter how ridiculous the food turns out in the end, it is the fact that people convene together that they will remember. It is the total experience and food is simply the catalyst for that enjoyment. This is why I always prefer to sit at a table for a meal, as there are less distractions and it becomes a unique event and something to look forward to. So even in our tiny, tiny apartment we have a dinner table occupying nearly half the space to sit down and enjoy a glass of wine with a plate of cheese.

And of course: Never give up or stop learning. Culinary techniques and combinations are always evolving and so is any chef's skill. That's what this here blog is about, a personal challenge to do more and document the evolving nature of it all.

Well now, I shouldn't take your time up much longer. Time for you to get in the kitchen. And as there is a first for everything, this is the first Daring Cooks challenge (hosted by founders Lis & Ivonne) and my first time making gnocchi. I can't say that everything went smoothly, but it surely went tastily.

So if you don't succeed with beautiful gnocchi, you apply those skills listed above - past knowledge of flavour combinations (ricotta & eggplant - check), add some fresh herbs (lots of basil - check), enjoy the glass of wine and good company (always check), and never decide even if you burnt the eggplant slightly, had a little soggy gnocchi get you down. Meanwhile, you simply wrap the (better) pieces of roasted eggplant around the gnocchi add a bit of homemade pesto and tomato sauce, bake in oven, and walla beautiful tasty dish.

Recipe for gnocchi from my next cookbook purchase, because I am in love with every recipe from it: Zuni Cafe cookbook. Eggplant wrapped gnocchi inspired from the Ottolenghi cookbook.

Hugh Grant ruined it for the rest of us

2009-05-10T10:38:00.000-07:00

Beyond the gritty streets and grey skies of London, a true cooking, travelling and chick flick paradise can be found. Behold Blenheim Crescent of Notting Hill. I know what you are thinking, what does chick flick have to do with anything? But ultimately, Hugh Grant ruined it for the rest of us when he supposedly was in this little movie called Notting Hill, wherein he worked at a bookshop in the London neighbourhood of the same name (or so I'm told).

I personally took a picture of the The Travel Bookshop for this lovely blog, and then realised that it was some sort of chick magnet, with girls and their Starbucks posing for pictures, hoping that a cute English bloke will flash them a smile. By the time this realisation struck, our bikes were surrounded with swoons and giggles.

Meanwhile our real calling was across the road, in a magical and mystical place where dream comes true or at least where the pages of cookbooks are brought to life: Books for Cooks. The concept of the store is the union of (cooking) philosophy and practise, or as one could argue cookbooks galore and a scrumptious cafe. So I basically drooled the moment I walked in the door.

Jussi and I fumbled around through pages from Eastern Asian cuisine to glossy pictures of brownies, biscuits, and cakes. It felt like that moment in movies where the lead is gaily bathing in greenbacks; except here I was an amateur cook in culinary heaven.

The mirage continued at the back with a cafe where the menu is from selected cookbooks. And just my luck, the featured cookbook for the day was the Ottolenghti cookbook, one of the latest in my collection. We dined on tasty mezzes, but couldn't keep our eyes of the array of cakes on display - white chocolate cheesecake, orange and blueberry, double chocolate all taunting us from beneath the skylight. We took them down with a dollop of yogurt and plate painted with chocolate. Yum.

It is safe to say that we'll be back. Jussi had to pull me out the front door, as I was now just as bad as the girls across the street - swooning.

PBJ in LHR missing SEA

2009-04-30T05:20:00.000-07:00

Lately in London the weather has been brilliant. Although some bits of yesterday and most definitely today, this is not so much the case. In the spring when the grey clouds roll in and small rain drops are shed from the sky it reminds me of Seattle. This is not your pouring rain in desperate cry for an umbrella, but rather one where the mist drains out the noise of the city and returns you a bit to nature. As a result of this slight shift in weather, I am...homesick. I know that its not a worldwide pandemic, but to a person who is generally cheerful and skipping down the sidewalks - this means something is up.

In turn, I rely on a culinary masterpiece, known as the PBJ or to those estranged to its tastiness, Peanut Butter and Jelly. Peanut butter has never really caught on here quite like in the States, but I let it slide. I can still get my organic freshly buttered, peanut butter from Whole Foods. But the idea of putting these two together somehow repulses those who dare put mayonnaise on every sandwich out there.

The secret to the PBJ is simple, ratio of Peanut Butter to Jelly and quality of bread. The perfect ratio is an individual preference, but I'm a sucker for the mouth sticking syndrome and prefer a higher Peanut Butter quotient. The bread well, is often easier said then done. Go for whole grain and toasted, and you'll be in for a good time. Well now that sounded frisky, or do I mean Jiffy (sorry bad peanut butter joke). I guess that means its time to go skipping on the sidewalk, oops I mean footway.

Somewhere between Hawaii and Hobnobs: Caramel-Macadamia Nut Cheesecake

2009-04-27T03:09:00.001-07:00

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Round 2 of Daring Bakers: Cheesecake Challenge. I must admit I have never actually made cheesecake before and secondly, I have a love hate relationship with the thing. Somedays its oooh so tasty, creamy goodness and look at the flavour options. Then there are other days when I'm thinking 'cream cheese,' seriously does that even count as cheese? Or worse yet does it even really could as a dairy product? But moreoever, cheesecake is Jussi's favourite dessert, foolish me, I mean meal.

The recipe for the cheesecake was quite simple to follow, but then the caramel....well lets just say we had a 'situation' two Sundays ago when Jussi was not happy I was making cheesecake. It involves burning caramel in a pan, then dumping it into a plastic rubbish bin, then freaking out and then grabbing the rubbish bag (which also is made of plastic) and putting it into the burning caramel pot - all before a dinner party and we weren't having any smoked fish to make up for the smell. Ooops.

The Caramel & Macadamia combination was inspired from the Ottolenghi cookbook, which features a double dose of sugared caramel (both in its pure dump all over the cheesecake form, and a caramel and macadamia brittle which is broken on top of the cheesecake). I also used HobNobs, a classic British biscuit for the crust.

In the end the cheesecake combination is a sort of exhibition of cultural expressions from growing up, Hawaii with the macadamia nuts, cheesecake for classic Americana, and now a bit of HobNobs to appease the posh folk. If only it was enjoyed with tea and coffee, versus diving in directly with a fork after a tasty meal (hence the lack of perfect slice pictures :) and only Rachel having lots of enjoyment).

Recipe alterations:
Base: One pack crushed HobNobs with approximately 3-4 tbsp melted butter

Topping:
Caramel Drizzle (do not over cook, see burning notes above): Melt 4 tbsp butter and 1 cup sugar in a pan. Continuously stir. When reaches desired colour add 1 cup of whipping cream and allow to cool slightly before pouring over cool cheesecake.

Caramel Mac Nut Brittle: Melt without stirring approx 3/4 of a cup of sugar until it turns brown syrup colour. The pour over macademia nuts on a parchment lined pan. Allow to cool and break up pieces.

Where the streets have no numbers...

2009-04-15T12:15:00.000-07:00

Isle of Wight. Easter 2009.

Happy Easter!

2009-04-09T13:19:00.000-07:00

Somehow this feels like one of the first Easters in a long time that I've celebrated. This is not because a) I've had a religious reawakening, b) I decided that Santa and the Easter Bunny were finally real, c) The Peeps finally got to me. Rather it is because this country is founded upon the bank holiday and somehow Easter means a four day weekend.

Let me set it straight, bank holidays are notoriously rainy in Britain. We have had a beautiful spring thus far, with tulips blooming in Regent's Park, rollerbladers in Hyde Park, and plenty of frolicking to farmer's markets. Yet when it comes to a four day fest, the clouds roll in and the rain pours. This would normally be a perfect occasion to have a baking weekend. But instead, the boy and I are off to the Isle of Wight to return to what we do best (travelling!).

This isn't your standard Isle of Wight trip with seafood, tours of castles, feet in the sand- we are going to be cycling around as much as we can over the holiday weekend. Which means I need to add some extra padding to my bum fast -- chocolate.

In light of my first real celebration of Easter in Britian and the need for chocolate, I've taken on classic 'Easter Nests'. These treats are easy to make, probably quite fun for children (and aren't we all children at heart), and unite my love of breakfast food and chocolate.

Ingredients:
Shredded Wheat or Rice based cereal (like Rice Krispies)
Milk Chocolate
Small chocolate eggs
(Optional: Golden Syrup)
Steps:
1) Melt high quality milk chocolate over a double broiler. Depending on the type of chocolate and as a result, if the mixture is still rather thick add some golden syrup.
2) Crush the shredded wheat, otherwise add some rice based cereal to a bowl. Add chocolate. Start with a ratio of about 1 cup cereal to 100 grams (4 ounces of chocolate). Add additional chocolate or cereal until satisfied with the mixture. You want it it to be too chocolate-y (I promise there is a line) otherwise the nests will be too hard to eat.
3) Spoon the mixture into a lined muffin tray.
4) Add the chocolate eggs on top. (Yes, I know that Cadbury doesn't count as high quality chocolate, but they make a mean chocolate egg - spotty and everything!)
5) Allow to cool and harden. Enjoy!

A few of my favourite things... (the American edition)

2009-04-07T09:33:00.000-07:00

Perhaps the British are just more understanding of others and that is why they put an extra 'u' in everything. But somehow I doubt that.... perhaps that is why I am still discovering my favourite things here in Britain and already am firm of my favorite American things. I suppose you must be thinking that my favorite things include the Fourth of July, apple pie --- but rather they mostly include anything Thanksgiving and anything Peanut Butter.

Thanksgiving is the obvious choice. I don't want to sound like I'm ignoring the history of the holiday or the settlement predicament, but Thanksgiving in its modern day form is of immense brilliance and it should be spread around the world (Canada is already on the bandwagon or in the cornucopia. An entire holiday devoted to food and family. Oh time to be merry.

Its April, and well Thanksgiving is a long way off, so lets get back to Peanut Butter. Another obvious American gift that should conquer the world. Yet somehow this malleable spread is neglected to the bottom shelf of the British grocery store aisle.

A personal peanut butter weakness of mine include peanut butter cookies with Hershey's Kisses. They are simple, tried and true and downright tasty. I could make these babies in my sleep. Whenever I manage to resist and bring them into work, the coworkers are amazed at the delicate, yet powerful flavours. Little do they know its the sugar talking. My best friend's mother, forever to be entitled to 'Mum' passed this recipe onto me and I shall pass it on to you.

The Hershey's Kisses are courtesy of Jussi's friend from Ohio, who I kindly requested two large bags to make these cookies with. I thought that the two large bags would last a few cookie rounds, but I was wrong.

Ingredients:
1 cup peanut butter
1 cup sugar
1 egg
Pack of Hershey's Kisses (a bit harder to locate over here).

1. Combine peanut butter, sugar, and egg in a bowl.
2. Make balls, approximately the size of a golf ball and place on cookie sheet.
3. Bake 10 minutes at 350F.
4. After removing the cookies from the oven, flatten the balls with a Hershey's Kiss.
5. Let cool and enjoy.

I told you it was easy. You soon can be the peanut butter god/goddess at a workplace near you!

A taste of Italy

2009-03-27T06:25:00.000-07:00

Last month I decided that I need to step up my culinary and blog game and joined a wonderful group called the Daring Bakers. Each month I will present a new challenge from both the lovely Daring Bakers and the Daring Cooks (first challenge starting soon!!).

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

This lasagne reminded me of my backpacking days around Europe and scrumptious culinary delights. Although, more importantly it made me realise that I have been deprived of Italy since Summer 2004 and this would be the perfect occasion to reminisce. In an attempt to make my first challenge as authentic as possible, I visited a lovely Italian shop in Soho . Lina's in London is stuffed full of eye candy, not of the male variety, but rather of cookery. Everything from homemade pestos to amaretto biscuits and breads, to everyone saying Grazi and Ciao. I felt that I should be shopping with a glass of Chianti in hand.

The glass of Chianti also comes is handy when making pasta for the first time, although I blame this philosophy on the poor pictures of the finalised product. I used the recipes for the challenge, but changed the ragu recipe slightly, favouring veal and pork but using beef broth (recipes at bottom of post).

The result was a slippery pasta with well balanced and deep flavours, must be the 6 hours straight of cooking or the Chianti (and maybe a bottle of Prosseco in there). It was enjoyed by candlelight and fond memories of the Tuscan hills or Lago di Como. Time to buy some plane tickets…

All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)

Preparation Time: 15 minutes to assemble and 40 minutes cooking time

10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows)#1
1 recipe Bechamel Sauce (recipe follows)#2
1 recipe Country Style Ragu (recipe follows)#3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)

Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:

Equipment

A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.

A pastry scraper and a small wooden spoon for blending the dough.

A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.
Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.

A sharp chef’s knife for cutting pasta sheets.

Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

#2 Bechamel

Preparation Time: 15 minutes

4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2&2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu’ (Ragu alla Contadina)

Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
250g ground veal
250g ground pork loin, trimmed of fat,
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 &1/2 cups (12 ounces/375ml) beef stock
2 cups (16 ounces/500ml) milk
3 cans* plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:
The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:
Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Window Winter Wonderland

2009-03-10T15:28:00.000-07:00

Although many people wouldn't think that Finland would have divine sweets, however the opposite is true and whenever I'm in Finland all I want to do is eat and eat. My favorite would have have to be the addicting, Fazer chocolate and anything it is on, dipped in, etc. They even have a fabulous shop in Helsinki, which I have to visit each time and stare at the beautiful creations and bins of chocolate bites. It feels like a Scandinavian take on Willa Wonka, especially the sundaes, yet surprisingly fashionable and modern. The secret to the deliciousness is that Finnish milk is the best in the world (you must keep in mind that this is coming from the Finn's themselves, but I can believe it). It is mighty fresh and this in turn creates amazing milk chocolate. So I load up on a few kilos of Fazer each time I visit only to eat them all within a week on my return.

Although equally as tasty is the Eckberg Cafe, also near the esplandi where this window photo was taken of the trams in Helsinki. The trams are made in gingerbread of course. They too have a delicious range of products in their bakery portion, such as cheese balls and scrumptious treats in the restaurant portion.

All this occurred, around Christmas time 2008 to visit the in-laws. They are always delighted to see what Scandinavian inspired food I can whip up. This Christmas I made my first ever Karelian Pies, which were quite tasty. They ingredients are fairly straight forward however, the process and preparation is quite demanding. The pies are made of thin rye pastry crust that contain a non-sweeted rice porridge . It may sound like a strange concept, but add a little butter and cheese (as you would to make anything tasty) and they are divine. In London there is a shop that sells them for nearly £2 a pop, whereas you can buy aFazer brand bag of 6 for approximately 3 or so Euros. Upon returning to London, I decided to attempt to make the pies in our tiny London flat. The first batch didn't turn out as fantastic as theFazer ones, probably something to do my novice skills, American background, and English milk. But the second round was much more successful-- the secret is the after baking dip in butter and milkcombination. It helps soften the pies and keep you coming back for more.

Karelian Pie Recipe:

Filling
2 cup water
2 cup milk
1 cup rice porridge
salt and pepper

Crust
1/2 cup water
1 cup rye flour
1/2 cup all purpose flour

Finishing Mixture
1/2 cup milk
3 tablespoons butter

Depending on if you have rapid or quick rice porridge or not, cook roughly according to package directions. I generally boil the water, then add the rice. Wait until the rice has absorbed all the water and then gentle boil/simmer with the remainder of the milk. You may need to add a bit more milk or water depending on how hot your pan is, as it tends to evaporate. Assuming traditional riceporridge, this can take about 30 minutes. Preheat oven as high as it can go.

While you are stirring the rice occasionally, make the rye crusts for the pies. This requires some patience as you need to get the crusts as thin as possible, or as they say, so you can see 'the stars through them'. Mix the ingredients in a bowl, but be careful not to overwork otherwise you will have some tough crust. Then being to roll out your crusts. There are two options here, you can make a long log roll and then cut off portions to roll or just make small balls and then roll out. I would recommend the log roll method as it minimises your contact with the dough. Cut each doughpiece about 1/2- 3/4 of an inch thick.

Then begin to roll out each of your pieces with a rolling pin. The final product should be no larger than the size of your hand and very thin. Then add about 2-3 tablespoons of your riceporridge to the centre. Roll up the edges as you would the edges of a pie crust.

Add parchment paper to a baking sheet and place your finished pies on the sheet. Bake them in the oven for 5-7 minutes. While they are in the oven, scald your milk and take off of heat. Add the butter for your finishing dip. After the pies come out of the oven, dip each one into the mixture and let cool.

The Finn's like to have these with a bit of butter and added cheese, or if you are feeling rather traditional add some egg butter, which is just what it sounds a mixture of boiled eggs and butter. These can be eaten for breakfast or a snack, simply enjoy.