by TheLastWonton | Aug 5, 2011 | Baking & Desserts, Breakfast & Brunch, Fruits, Treats
Sweet mounds of coffee-scented, dark chocolate flecked whipped cream crowded with tangy, melt in your mouth, succulent, fresh raspberries. Heaven!
We’ve pretty much unanimously decided that Eton Mess, or as we have affectionately dubbed it, “This Crazy Little Thing Called Love“, is unequivocally one of the best desserts in the whole wide world.
The spectacularly simple coupling of berries and cream has always been potently delicious. Throw in a couple of unexpected ingredients and this version of Eton Mess becomes downright seductive.
It keeps repeating on me that Gordon Ramsay would vehemently, verbally slap my face for messing with this classic English dessert that is traditionally made with strawberries, cream and pieces of meringue and served at Eton College’s annual cricket game against Wincester College. Sorry Gordon!
Don’t get me wrong. Classic Eton Mess is sublime. But meddling with it only proves this traditional treat is truly timeless.
I admit I would not have thought of adding Oreos to berries and cream. Just seems wrong. Then I came across an Eton Mess recipe on the food blog Mississippi Kitchen that started the ball rolling. Once I was off in that direction there was no stopping me.
First of all, don’t think ‘Oreos’, because Oreos, crushed to smithereens, added to espressso laced whipped cream and berries magically transform into something else. Into seriously, rich chocolate specks of deep deliciousness. Cool, huh?
Ease of preparation and barely a handful of ingredients promise sinfully gorgeous, sweet mounds of dessert perfection every time. And you can make it ahead. Bob’s your uncle!
RASPBERRY OREO ETON MESS
Makes 4 servings
10 Oreos
1 cup whipping cream
3 tablespoons sugar
1 teaspoon instant espresso powder
2 cups fresh ruby-red raspberries
Crush Oreos in a baggie, with a rolling pin, so that there are some very fine crumbs and a few coarse, bigger pieces. Set aside.
Place whipping cream, sugar and instant espresso powder in bowl of electric mixer and beat until stiff peaks form.
Gently fold in the crushed Oreos and raspberries and mound into serving glasses or bowls. You can serve immediately, but we’ve found we like it even better if it’s refrigerated for 2-8 hours, so the ingredients all get to know one another. Bloomin’ brilliant!
by TheLastWonton | Jul 21, 2011 | Baking & Desserts, Treats
Fudge popsicles……Chewy, fudgy, chocolatey, creamily, dreamily delicious frozen summer treats on a stick. Don't you wish that summer would always be here?
TOP TEN REASONS TO MAKE OLD-FASHIONED FUDGESICLES
10. It's time to roll out those lazy, hazy, crazy days of summer.
9. You get to go to the dollar store for some of those colourful popsicle molds with cute handles.
8. It's been forever since you've sunk your teeth into icy, chewy, fudgy deliciousness.
7. They're made with milk. They must be loaded with calcium. Calcium is good for you.
6. They're ridiculously easy to make.
5. They keep forever in the freezer. (hahahaha! like they'll last more than a day!)
4. Significant others will flash you the most seductive look you've seen in years.
(But, alas, don't forget that look of love is for the fudgesicle, not you)
3. If someone just drops by you can say, "Would you like a homemade fudgesicle?"
2. It's fun to watch everyone's eyes roll back in pleasure when they taste these babies.
1. No one will really ever know how many you made.
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Thanks to Deb of SmittenKitchen.com and in turn to Matt (who started this particular snowball of handcrafted goodness on a stick) of MattBites.com for the inspiration, with happy appreciation and gratitude for your renditions of this sublime summer treat.
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HOMEMADE FUDGESICLES
Makes enough to fill 12 of the little 2-ounce/each popsicle molds.
5 tablespoons semisweet chocolate chips
2/3 cup sugar
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder (or Ovaltine for a malty twist)
2 1/2 cups whole milk (or when company comes, 2 cups milk + 1/2 cup heavy cream)
1/2 teaspoon sea or Kosher salt
1 teaspoon good vanilla extract
1 tablespoon butter
Melt chocolate chips in medium pot, over low heat, stirring, until melty smooth. Watch carefully, chocolate should not heat, only melt. Whisk in sugar, cornstarch, cocoa, milk and salt. Increase heat to medium. Cook mixture, stirring or whisking, until it thickens, 5-8 minutes. Remove from heat, stir in vanilla and butter until combined.
Set aside to cool slightly. Pour into popsicle molds. Let cool to room temperature. Freeze.
Unmold. Lick. Bite. Chew. Smile. Lick. Bite. Giggle. Chew. Repeat.
by TheLastWonton | Jul 7, 2011 | Appetizers & Snacks, Mexican, Pasta & Noodles, Sides, Vegetarian
Luscious mounds of toasty golden noodles infused and topped with the incomparable flavours of Mexico.
Who ever said that I can't have my cake and eat it too, is wrong. I love noodles. I love Mexican food. Schmuck them together and what do you get? Sopa seca. Or literally translated, 'dry soup'. Those Mexicans! They've got it going on.
The deliciousness of sopa seca comes from the unique preparation. Instead of cooking the noodles then coating with the sauce, these noodles are caressed in butter until golden, then simmered gently in seasoned fresh tomatoes and rich chicken stock, deeply infusing the flavours into the noodles themselves.
I first tasted sopa seca when I was about 12 years old and my parents finally succumbed to my best 'please-take-me-with-you-batting-of-big-brown-puppy-dog-eyes' look and brought me along on one of their many winter escapes to Mexico. The memories of leaving a frigid Calgary winter behind in the '60's and being transported to the exotic sights, sounds and flavours of Mexico still gives me shivers of delight.
Alas though, in my naivete, and toting an untalented palate, I wasn't as adventurous as I now wished I had been in sampling more of the regional cuisine. Silly, silly girl. But I did find some goodies to love, like the crunchy little taquitos and warm, cheesy, frijoles spread on those renowned, bakery-fresh hard rolls they served in the small cafe in our hotel lobby in Mexico City.
Then one hot, sunny Acapulco day as we sauntered the beach just down from the Caleta Hotel, fantastic, spicy, aromas beckoned us towards a colourful, sand-floored eatery serving only 'antojitos', Mexican appetizers or snacks, 'to satisfy a craving'.
A troop of silver-studded, short, dark and handsome mariachis were belting out one of Mom's favorite tunes, Guadalajara, and as soon as we sat down, just a few feet from the soothing surf of the bay, a bowl of fresh limes, a basket of warm tortillas, crocks of both red and green salsas and menus, were plunked on our rickety table.
There it was, right at the top of the menu, 'sopa seca'. The waiter explained. I grinned. Noodles? In Mexico? Si, por favor!!!
Since that day, I've never met a sopa seca I haven't savoured. I've eagerly tasted many divine versions of Mexican dry soup, some with braised chicken or meat, some with wide noodles and many different chilies and seasonings, some prepared stove-top and then baked and served as main courses.
But, without a doubt, a really 'rustic' Acapulco-beach-cafe-style sopa seca, served as an antojito course will always be my favorite. Muy delicioso! Muy!
SOPA SECA ~ Mexican Dry Soup
Makes 6 appetizer servings
1/3 of a large Walla Walla, Vidalia, Maui or other mild, sweet onion, roughly chopped
7 red-ripened plum tomatoes, halved
2 plump garlic cloves
1 teaspoon sea or Kosher salt
1 teaspoon freshly ground black pepper
2-3 tablespoons fresh cilantro, roughly chopped
3 tablespoons butter
1 tablespoon vegetable oil
3/4 pound thin egg noodles, angel hair nests or short pieces of vermicelli known in Mexico as fideos
2-3 cups of homemade or good quality chicken broth
For topping:
Avocado chunks tossed with fresh lime juice
Crumbles of queso fresco, extra old cheddar, feta, monjerey jack cheese
(I used Old Speckled Hen English Cheddar – so intensely good, it almost bites back!)
Fresh lime wedges, chopped onion, sour cream, chopped cilantro, tortilla chips
Put onion, tomatoes, garlic, salt, pepper and cilantro into blender container. Buzz, buzz, for a few seconds until completely liquified. Set aside.
Melt butter and oil together in a deep skillet over medium-high heat. Add noodles, saute while gently tossing with spatula and large spoon, or tongs. Continue carefully tossing and moving the noodles until they are toasty, golden brown, about 5 minutes.
Add blender-buzzed tomato mixture and fold gently to distribute. Top off with just enough chicken broth to cover noodles. Reduce heat, so mixture just simmers. Cover and cook about 8-10 minutes until most of the liquid is absorbed and noodles are perfectly al dente.
Scoop appetizer size servings into bowls or small plates and top with avocado chunks, cheese and cilantro or your favorite topping combinations. Fantastico with a side of cerveza or margaritas and, of course, some rousing mariachi music. Salud!
by TheLastWonton | Jun 27, 2011 | Appetizers & Snacks, Chicken & Poultry, Sides
Oven-fried, crispy tender chicken wings glazed with spicy, sweet, citrusy Asian flavours that somehow softly whisper of Buffalo are officially the winners of Food Network Magazine’s “Cook with Honey” contest.
Wooohoooo!!!! I won! I really won!!
I knew exactly the recipe I wanted to enter into the contest as soon as I saw the announcement on the last page of the March 2011 edition of the ever-popular Food Network Magazine.
It read, “Cook with Honey!” “Think like an Iron Chef and dream up a dish using this month’s secret ingredient. So I did!
And I won!! $500 to spend in the FoodNetworkStore.com AND a posting on FoodNetwork.com. You know, that’s the .com where Bobby, Emeril, Gordon, Tyler, Giada, Paula, Ina, Guy, Duff and our other favorites hang out.
Now, it just happens to be where I hang out too! That’s what you call being in good company! See for yourself…..lil’ ol’ me, right here.
All that said, my Honey Sriracha Wings are worthy winners! Try them and see if you agree.
Thanks Food Network! Must run, I have an irresistible urge to go shopping.
by TheLastWonton | Jun 13, 2011 | Appetizers & Snacks, Salads & Bowls, Sauces, Dips & Condiments, Sides, Vegetarian, Veggies
A big, bold, unapologetically outspoken dressing boasting enough garlic to keep the vampires at bay, along with buttery smooth avocado, lots of fresh squeezed lime juice and a hellishly tasty shot of sriracha. This is not your mama's Caesar salad dressing.
Caesar Salad. Just what we were both craving.
Forest Grump had his bite-back, jade-ish golden Caesar dressing simply tossed with some crunchy romaine and a handful of crumbled feta. Oh yes and those sunshine-flavoured-packed little roasted tomato gems that he simply cannot refuse, no matter what. A lot of happy munching noises followed.
Me, I was after overkill. You know how sometimes just a bowl of ice cream is exactly what you're wanting? Sometimes, though, uh uh. You know what you want and it's a banana split, with extra pineapple sauce and whipped cream and toasted pecans and 3 cherries on top. (and some of that broken up butter brickle stuff, if it's anywhere within reach!)
Yup, that pretty much sums up the robust cravings that were having their way with me about the same time this particular batch of velvety smooth avo Caesar dressing came together, shamelessy taunting me with wanton garlickness.
Salad overkill was the only way to go, pour moi.
With indulgent mindset in place, toasty croutons quickly followed, made by chop, chopping a rather handsome, rustic Cheddar & Asiago ciabatta. Next, grape tomatoes tossed with a little olive oil, Hawaiian sea salt and crushed green peppercorns were into the oven to roast. Tomatoes out, bacon in. To candy! Oh yeahhhhhh!!! There was no stopping me now. Bring it! Last, but not even remotely least, crumbled, creamy, tangy, herb-doused, goat feta to sprinkle on top.
So……to make my Overkill Caesar Salad I started by roughly tearing up crispy romaine leaves into a big bowl, thowing in a handful of homemade croutons and a spoonful or two of the flippin' good Spicy Avocado Caesar Salad dressing, tossing well and scooping onto a chilled plate. Then I just sprinkled on the roasted tomatoes, candied bacon and feta 'til I couldn't stands it no more. This is one seriously good salad!
SPICY AVOCADO CAESAR SALAD DRESSING
1 large egg yolk
4 plump garlic cloves, minced or finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1-2 tablespoons anchovy paste
1 1/2 teaspoons dry mustard
1 greedy teaspoon sriracha
1/2 teaspoon each sea or Kosher salt and freshly ground black pepper
1/2 medium avocado
1/4 cup fresh squeezed lime juice
1 cup good quality extra virgin olive oil
Put all ingredients, in order given, except olive oil into blender container and buzz on medium for a few seconds. Scrape down sides and buzz again until combined. With blender running, add olive oil in a slow steady stream. Buzz for a few seconds after oil is all added to creamy smoothness. Chill for at least 1 hour to let flavours mingle.
Serve as a salad dressing. Or dip for fresh veggies.
No sense, no sense at all, in giving you this 'very me' salad without giving you some 'totally me' lusciousness for your ears too. 'Cuz you know me, EVERYTHING goes better with tunes. Right here, right now, you're in for one of the best treats you've ever…… (Apologies and unwavering gratitude to Sir Paul) This, my friends (by none other than my uber talented baby-brother kine, soulmate kine cousin, Ron Rodriguez) is THE BEST version, of Hey Jude you will ever hear!! It's just a tidbit, a teaser, a little treasure….don't want to spoil you all at once. (Thanks Ron de bon,! You rock!)
And now, the rest of what you need to make HEY JUDE'S OVERKILL CAESAR SALAD.
HOMEMADE CROUTONS
5 thick slices, about 4 cups cubed, rustic artisan bread – like ciabatta, sourdough or other
3 tablespoons good quality olive oil
3 tablespoons melted butter
1 heaping teaspoon granulated garlic powder
Preheat oven to 400F. Place bread cubes into bowl. In a measuring cup combine olive oil, melted butter and granulated garlic. Drizzle over bread cubes. Toss, toss, toss bread cubes to evenly distribute flavouring. Spread bread on baking sheet. Bake 12-15 minutes, turning once about half way through so bread cubes get toasty on all sides. Remove from oven and let cool to room temperature. Croutons can be kept in an air-tight container for up to 2 weeks.
ROASTED GRAPE OR CHERRY TOMATOES
2 pints grape or cherry tomatoes
Good olive oil
Sea or Kosher salt
Lots of freshly ground green or black pepper
Preheat oven to 400F. Toss tomatoes with olive oil, salt and pepper on a baking sheet. Spread into single layer. Roast 20-30 minutes until tomatoes are soft and caramelized. Serve hot or at room temperature.
CANDIED BACON – David Lebovitz inspired
10 strips thick-cut bacon
4 tablespoons dark brown sugar
A few grinds of black pepper
Preheat oven to 400F. Place bacon in a medium bowl with brown sugar. Toss and massage, so brown sugar evenly coats the bacon strips. Lay sugar-coated bacon strips on a silicon mat, parchment paper or foil lined baking sheet. Grind a bit of black pepper on top. Bake for 12-16 minutes, flipping the bacon strips over at the mid-way point, dragging them through the dark, syrup liquid that has collected on the baking sheet. Bake until mahogany dark. Remove from oven. Cool. Chop.
That's it, just add some chilled, crispy-crunchy, torn romaine, or your favorite greens, crumbled herbed feta and you've got all you need to concoct a crazily delicious Overkill Caesar Salad
**Please note. Any leftover dressing is great served as a dip for chilled romaine leaves, baby carrots, celery, cauliflower, cucumber, yesterday's BBQ steak, leftover roast chicken or whatever you can find in the fridge and stand at the counter and eat, according to Forest Grump.**
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“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”
