Sunday, 31 August 2008

The Daring Bakers Bake the Éclairs and Run.

The Daring Bakers Bake the Éclairs and Run. Once a month about a zillion Daring Bakers get together online and bake from the same challenging recipe. This month it is Pierre Hermé's chocolate éclairs with chocolate glaze and chocolate pastry cream. Chocolatey enough for you?

At first I thought I was going to have to name this post Why Does Pierre Hermé Hate Me?
I have made éclairs twice before without too much incident (except for the aching stirring arm!) but this batter was softer and they collapsed when the cooking time was up. I did pop them back in the oven for a few minutes where they plumped up a little bit but they were still fairly deflated. Fine. I put them aside and started on the chocolate syrup, which did not thicken on low after 20 minutes of stirring. I poured it into a measuring glass, covered it, and took the puppies for a walk.

When I got home it was still looking like chocolate water so I put it back into the pot and cooked it, stirring, on medium and finally had success. The glaze and pastry cream came off without a hitch and Pierre was forgiven.

I am an uncoordinated baker. By the time I was finished splitting, piping, glazing and topping the éclairs, I was covered in chocolate like a kid in a mud puddle and so full that I didn’t even want to try one.

I did beam with pride when hubby came home, tired and late from his meeting, and roared with delight when he found them in the fridge. This is what makes it all worthwhile.

Thank you Tony Tahhan and MeetaK for choosing this recipe. If you would like to view the recipe, please visit their sites. Check out the Daring Bakers Blogroll to see how the others did.

Saturday, 30 August 2008

Bangers, Bubble and Squeak.

When I was very young I was a pretty good eater. I loved vegetables and fruit and bread most of all.

When my mother took me to meet my grandmother, my grandmother had asked in advance what my favourite was. My mother, with some pride I imagine, said broccoli.

Upon being served the steaming grey mass, I asked with great suspicion what it was. My grandmother was puzzled. She thought broccoli was my favourite.

When I protested that this was not actually broccoli my mother mediated by saying that it was in the style of the English. (My grandmother's heritage)

This, unfairly, was how I assumed all English food was prepared. With the life boiled out of it.

Thank goodness for Jamie Oliver, Nigella and the rest for showing me the other side of English fare - the daring, fresh and whimsical dishes that are exciting and alive.

No offence grandma, but hey - you did make an excellent jello salad.

We had actually lived in England when I was very young, in a commune, where I imagine food was as close to it's natural state as possible. I don't have any memory of Skye (sp?) Farm but it makes for some interest.

For my English dinner, I chose not innovative or communal fare but pub fare. Pubs, short for public houses, are the great equalizer. And pub fare is just fun.

Bubble and Squeak - Gourmet March 2005
This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Makes 4 side-dish servings.

1 lb russet (baking) potatoes, peeled and cut into 1 1/2-inch pieces3/4 stick (6 tablespoons) unsalted butter1 lb Savoy cabbage, cored and thinly sliced3/4 teaspoon salt1/4 teaspoon black pepper

Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.

Sausages with Cider and Apples - United Kingdom Travel.

1 lb. (about 8) fat, coarse ground pork or beef sausages
l lb. yellow onions, peeled and cut in rough chunks
1 tsp. prepared English mustard
a pinch of thyme
1 cup apple cider (fresh, unpasturized cider or unfiltered apple juice is the best, if you can get it)
salt and pepper
1 large red eating apple.
To Serve: Creamy mashed potatoes for four - (or Bubble and Squeak!)

Prick the sausages once or twice with a fork, then lightly brown them in a medium sized cast iron or other heavy-bottomed skillet for about 5 minutes, turning often. The skillet should provide just enough room for ingredients to fit tightly. Pack the onions in around the sausages, giving the pan a few shakes. Stir in the mustard, thyme and apple juice.
Cover and simmer (do not boil) over medium low heat for about 30 minutes. The apple juice will combine with other pan juices to make a rich gravy. Season to taste with salt and fresh ground black pepper.
Core but do not peel the apple. Divide into 8 to 10 slices and arrange over the top of the dish. Cover and simmer for another 5 minutes. The apples should soften but keep their shape.
To serve, arrange two sausages on a generous portion of creamy mashed potatoes and top with apples, onions and gravy.

Serve with generous pints of ale and a garden salad. Pictured here is a salad of my garden tomatoes, peppers, cukes and a blue cheese vinaigrette.

This English pub fare is for My Kitchen, My World where we cook a meal from a different country every week. Come join us!

Friday, 29 August 2008

Don't Eat The Crust!

This is what I picked for BreadBakingDay 13 - Whole Grains.

I had to choose a bread that takes a week to make. That I can't pronounce. That would chip a molar. My molar, to be exact.

No one can accuse me of not suffering for my art.

I chose this loaf as it was make of rye flour and wheat berries, perfect for whole grains day. I love the similar loaves you can get at the deli, sliced very thin.

Vollkornbrot - The Laurel Kitchen's Bread Book, pages 147-149.

I am not going to type out the recipe because I don't think that anyone will be inspired to bake it from this post. This book is very well respected and popular and if you bake this exact recipe with different results, I would love to hear about it.

I made the loaf exactly to the recipe and, upon my failure, I read and reread the recipe. I didn't miss a step. I do wonder about the instructions that have it baking in a cold oven on the bottom rack, covered, at 425 for one hour, lower temp to 215 for 2 hours, then uncover and turn heat back up to 425 again for an hour. I am wondering if it should have been moved to the center of the oven for the last hour, although the instructions did not say that.

I had to take it out of the oven before the last hour was over because of the smoke that was coming from the oven.

When it came time to serve it, I sliced (with some difficulty) the black bottoms off and figured the rest would be ok. I served it with some whipped herb butter and dinner on the day my mother was visiting. It smelled really good and I took it's picture, sans bottom.

I sliced it thin and we sat down to eat.

CRUNCH! My mother looked alarmed. "Oh, it's crunchy" she said, when I bit into it. The sides and top were very, very hard. After everyone took a tentative bite, I suggested that they just eat the soft centers and tried to pretend that I did not just shatter a tooth on my own bread.

The centers were very good, just like I had hoped for. The wheatberries were chewy and it had a dense, satisfying mouthfeel with just the right amount of spice.

I carved off the rest of the crust from the other loaves and sliced them very thin. Although I lost much of the bulk of the bread, I was very happy with the flavour of the bread.

BreadBakingDay #13 - 100% Whole Grains is hosted by Jude from Apple Pie, Patis & Pâté.

Thursday, 28 August 2008

Butterflied Chicken

Ah, cooking with Ina, could there be anything finer? Perhaps if she just happened to have T.R. over.... but I digress.

This week we made the Barefoot Contessa's Butterflied Chicken from the Jeffrey's Surprise Party Episode of Barefoot Contessa. I don't think this one is in her books but it is available online at the Food Network. (U.S.)

I wimped out and bought chicken breasts. It just seemed easier that deboning a chicken. I am going to go out on a limb here and guess I am not the only one to take such a shortcut with this one. Plus, they were on sale. Decision made.

Mix the seasonings, stuff it under the skin, rub it down and hand it off to my favourite grill guy. What could be simpler than that?

1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side. (I used a gas grill)

I served it with a quinoa and mango salad with curry dressing from Deborah Madison's Vegetarian Cooking for Everyone. I stuffed the salad in a small ramekin and unmoulded it on the plate for dramatic effect. (I know you have seen this salad the other day but this was actually the first day that I served it, sometimes my posts are out of order!) Garnished with cherry tomatoes and chopped Chinese chives, both from my garden.

This was a great simple BBQ dish for the summer and well worth making again.

Butterflied Chicken was chosen by Stefany of Proceed with Caution, to see how the other Barefoot Bloggers did, check out the Barefoot Blogging website and click on Who's Turn Is It? for the blogroll. Barefoot Bloggers follow Ina Garten's books the second and fourth Thursday of the month, click here to find out how to play along.

Wednesday, 27 August 2008

Steak Mirabeau

Steak Mirabeau - Beef Tenderloin Steaks with Anchovy Butter. Page 426-427 of Le Cordon Bleu at Home .
We have now finished Class 14, our soup section of Whisk Wednesdays, and are on to Class 15. Les beurres composé, beurre emulsifiée, les marinades (Compound butters, emulsified butters, and marinades).

Hubby was all too happy to see this steak dish on the menu. Grilled steak with anchovy butter, roasted tomatoes and onion rings? I do believe this is the way to a man's heart and if I didn't have his already, this would have sealed the deal.
I generally don't like really fishy fish but I love anchovies. Stephanie March, wife of Bobby Flay, said that anchovies are the bacon of the seafood world and I have to agree. Who doesn't love bacon?

The original recipe serves six so I pared it down for the two of us.

I had plenty of small tomatoes from my garden so I used some of those. Salt and peppered them, dotted them with butter and roasted them in the toaster oven.

For the compound butter I just mashed anchovies with soft butter and parsley and rechilled in a log form for easy slicing.

The onion rings are soaked in milk, drained and dried and tossed in seasoned flour and deep fried. Easier than batter frying and gives a nice thin, crisp ring like a fritte.

Get your favourite grill master to grill up the steaks and lay the finished product on a bed of watercress, laying strips of anchovies across it. Garnish the plate with the tomatoes and onion rings and lay a disk of anchovy butter on the steak.

For an extra little punch, an anchovy wrapped olive is added, I put mine on the tomatoes. I didn't realize until the photos were done that the olive sank down a bit into the tomato - so it looks a little funny, but still tastes good.

Et voila, impressive meal for fairly painless preparation.

Open up a nice dark red and serve by candlelight.

Whisk Wednesdays is an at home culinary learning community following Le Cordon Bleu at Home and organized by Whisk: a food blog. Check out Whisk for instructions on the dish, the blogroll and to find out how you can play along.

Tuesday, 26 August 2008

TWD - Chocolate-Banded Ice Cream Torte

Tuesday is the sweetest day.

For August 26, Amy of Food, Family and Fun chose: Chocolate-Banded Ice Cream Torte on pages 288-289 of Dorie Greenspan’s great book, Baking: from my home to yours. You can find the recipe printed on Amy’s site.

As my mother was visiting for my birthday, I decided to make this cake for my little party. Before you break open your piggy banks to run out and purchase tasteful yet expensive gifts - it is nowhere near my birthday. I have a little less than a month to go, this was just the time when she announced that she had no plans and would be visiting for my birthday. As there were presents involved, I chose not to protest.
Of course, I spent all day making my birthday dinner for her so I was happy to have been able to make the ice cream torte the day before. Simply layering homemade ganache with store bought ice cream in an eight inch springform pan, freezing in between layers.

It came off without a hitch, or not much of one anyway. I used tortoni gelato as my ice cream and made a strawberry sauce instead of blending berries into the ice cream. I mushed up the middle layer of ganache a bit as it had not hardened but otherwise it came out perfectly. I am very pleased and both hubby and mother loved it. (Which is good because last time she was over I made the peppermint cream puff ring and it didn’t turn out too well.)
Hubby is already talking about making it again, maybe with black cherry ice cream, so you know it is a hit!

Check out the Tuesdays with Dorie website to find the blogroll and to see how the others fared.

Monday, 25 August 2008

Fresh Grilled Trout with Roasted Peach Chutney

I just realized that this is my 101st post! (sings happy birthday)

I have had such fun so far cooking and baking in the online community and look forward to many years to come.

We have been barbequing again, this time with Matt Dunigan's recipe for trout and peaches, very seasonal! Matt Dunigan is a retired football player originally from Texas.

He is the host of Food Network Canada's Road Grill where he puts his barbequing roots to work grilling for the crowds with the help of his cheerleading sous chefs. While the style of the show may be a little over the top for me, (Most Canadians cringe at cheerleading, we just don't have the Rah Rah spirit that the US does.) the man does make some nice looking barbeque.

Here is the recipe of the month from Food Network Canada, one that we enjoyed immensely.

Fresh Grilled Trout with Roasted Peach Chutney - Matt Dunigan

Ingredients for Trout
6 x 7 oz fillets of steel head trout skin on pin bones removed and scaled
2 tbsp olive oil
Olive oil for brushing
2 lemons - for garnish

Ingredients for Roasted Peach Chutney
6 free stone peaches halved and pitted
1 small red onion peeled cut in ½-inch wedges
1 tbsp fresh sage stems removed thinly sliced
Splash of sherry vinegar
Juice of 1 large navel orange
Salt and pepper to taste

Brush both sides of the trout with olive oil and sprinkle with salt and pepper to taste.
Cut the onion into ½-inch wedges keeping the onion root intact, to ensure it will hold together well on the barbeque. Drizzle olive oil on the onion and season with salt and pepper.
Prepare barbeque for direct medium-high heat grilling (375F/190C). Oil grill to prevent sticking.
Place fish, peaches and onions on grill to cook simultaneously.
Place the fish flesh-side down directly on the grill and cook for 2 minutes or until nice char marks are achieved. Sprinkle salt on the skin side.
Flip the fish and continue to cook for another 2-3 minutes or until the flesh of the fish starts to lose its opaque color.
Remove fish from grill and set aside. The lingering heat will continue to cook the fish slightly after it has been removed.
Serve fish hot with roasted peach chutney.

Directions: Roasted Peach Chutney
Place peaches flesh side down on to the grill. Cook for 2-3 minutes until caramelized. Flip and continue to cook on the skin side for 2 minutes.
Place onions on the grill and cook on each side 2-4 minutes until they are softened and nice golden char marks are achieved.
Remove peaches and onions from the grill.
Remove the petals of the onions from the root and mix into the peaches. Add the sage, sherry vinegar and orange juice to the mixture. Combine evenly and season with salt and pepper.

We served the trout on a bed of Deborah Madison's quinoa salad with mango and curry dressing from Vegetarian Cooking for Everyone. I highly recommend this book for any collection.

Saturday, 23 August 2008

Jamaican Bar-B-Que

Hey, so glad you stopped by.
Everybody is in the back, kick off your shoes and run your toes through the grass.
Leave your watch and your cares at the gate. Grab a Red Stripe from the cooler.
Feel your body relax and let the soulful reggae music enter your body and animate your hips.
Tonight we are having a grilled marlin steak on Jamaican rice with mango chutney.

Grilled Marlin Steaks
recipe for 2, feel free to multiply

2 marlin steaks
1 tomato, sliced thin
1-2 green onions, sliced
1 scotch bonnet, minced
3 tbsp coconut oil
salt and pepper
vegetable oil

Rub coconut oil all over steaks. Sprinkle with black pepper. Cover with the tomato, green onion and scotch bonnet peppers, turning to make sure the whole fish is covered. Marinate at least one hour. Wipe off marinade and drizzle with vegetable oil, salt and pepper, grill to taste.

Jamaican Rice Recipe - adapted from Get Jamaica.Com

1 tbsp chicken bouillon powder
¼ cup chopped onion
½ tsp minced parsley
¼ tsp garlic powder
¼ tsp onion powder
1 tsp ground nutmeg
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp black pepper
¼ tsp salt
2 cups water
2 tbsp butter
1 cup white rice

Put butter and onion in small sauce pan. Saute until soft and starting to brown. Add rice and saute 1-2 minutes, stirring constantly. Add seasonings and water. Bring to boil, stirring to combine. Reduce heat to low and cover, cook 20 minutes. Let stand 10 minutes and fluff with fork.

Jamaican Mango Chutney - adapted from Get Jamaica.Com

1 ripe mango, peeled and diced
1 tbsp currants
1 tbsp raisins
1 tbsp brown sugar
1 inch ginger root, grated fine on Microplane
1 tbsp cider vinegar
¼ tsp ground cloves
1 clove garlic
One pinch salt
1 shallot, sliced
1 scotch bonnet pepper, seeded and chopped fine
Place all ingredients in a small pot. Cook over medium heat, stirring, 10 minutes. Let cool and serve. Refrigerate leftovers and use within 3-4 days.

I am so happy you had fun with us on Jamaican night at My Kitchen, My World. I have called you a taxi, we can sit on the curb together and wait. Another Red Stripe?

Friday, 22 August 2008

Lemon Ginger Tarts in Ginger Granola Shells

Da da da da!
Ladies and gentlemen, announcing the Royal Foodie Joust.

A tongue in cheek foodie competition presided over by the Leftover Queen herself - Jenn, who was last seen gliding down the street perched atop an alligator and waving her scepter triumphantly.

No hurricane can tarnish the Queen's crown and all that wind just makes her hungry for competition.

This month's challenge involves citrus, ginger and whole grains.

My entry is Lemon Ginger Tarts in Ginger Granola Shells.

Let the battle begin! Um, at the end of the month.

To see the other submissions, check out the Leftover Queen forum.

Ginger Granola Crust

I got the idea for a granola crust from Food Network Challenge - Pies. One of the contestants made a pie dough out of granola and I thought it was a good idea.

2 cups granola - any kind
1 inch ginger, finely grated on Microplane
4 tbsp softened butter

Pulse a few times in food processor until it starts to come together. Press into 4 - 4 inch tart pans. Bake at 350 degrees for 15 minutes. If the centres puff up, just press them down again. Let cool. Fill with lemon curd, cool, and refrigerate.

(Ginger) Lemon Curd - Martha Stewart - My additions are in italics.
You will have leftovers, save for fillings and garnishes for your baked goods.

4 large eggs plus 4 large egg yolks
1 1/3 cups sugar
2/3 cup fresh lemon juice (about 4 lemons)
10 tablespoons unsalted butter, cut into pieces
1/2 inch finely grated fresh ginger - Microplane is best

In a small saucepan (off heat), whisk together eggs, egg yolks, sugar, lemon juice, and a pinch of salt until smooth; add butter and ginger.
Place pan over medium heat. Cook, stirring constantly with a wooden spoon or heatproof flexible spatula, until lemon curd is thickened to the consistency of a loose pudding, 8 to 10 minutes.
Pour curd through a fine-mesh sieve into cooled crusts. Cool to room temperature. Refrigerate tart until filling is firm, 2 to 3 hours. Unmold before serving.

Garnish tarts - I used red currants and garden mint.

Wednesday, 20 August 2008

California Grilled Pizzas

Barefoot bonus day! This week in Barefoot Bloggers, Rebecca of Ezra Pound Cake has chosen Ina Garten's California Grilled Pizzas.

Now you may not know this already about me but I am a pizza making machine. I have two boys who are each now taller than me and their father and they are constantly ravenous. Once a week I make a mess of giant pizzas in an attempt to fill them up. I have also been known to be sneaky and put a little whole wheat flour in the dough - but don't tell them.

The pizzas earmarked for the boys are suitably dull (sauce, meat, cheese - it's a wonder they don't have scurvy) but the ones for hubs and I are full of fun ingredients and also a great way to clean out the fridge. Most leftovers taste good on a pizza, I find.

We have grilled pizzas before and I love the flavour that the grill gives the dough.

I was looking forward to making Ina's grilled pizzas and to seeing how her dough differed than mine. Hers was a little drier and leatherier than mine and only rose for a half hour. It was an excellent consistency for grilled pizzas.

I was all set to go but where was my grill man? Asleep in the basement with the puppies. Too many long days and early mornings and the man was pooped.

Instead of waking him up, I brought out my grill pan - a very cool cast iron one that goes across two burners. Ridged on one side for grilling and smooth on the other for griddling.

Although we had made pizza on the BBQ before, I had never made it on the grill pan and I was very happy with the results. I just finished them up in the oven when the toppings were on.

I had some flavoured oils that I wanted to use up so I did oregano oil with garlic on half and roasted tomato oil with lemon thyme on the other. Two of them got dressed up in leftover grilled peach and onion chutney and blue cheese and the rest got garden tomatoes, sliced red onion, chopped green olives, roasted red peppers, basil and feta.

California Grilled Pizzas - Barefoot Contessa

For the dough:
1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt

For the toppings (select 8): 1 red onion, thinly sliced, 1 pound fresh mozzarella, grated, 1/2 pound Italian Fontina, grated, 1/2 pound mild goat cheese, such as Montrachet, sliced, 1 red or yellow bell pepper, cored, seeded, and julienned, 1/4 pound prosciutto, thinly sliced and julienned, 1 bunch arugula, cleaned and dried, 6 plum tomatoes, sliced 1/4-inch thick, 4 pork or turkey sausages, cooked and sliced, 1 bunch basil leaves, cleaned and dried, 4 garlic cloves, roasted, crushed red pepper flakes

For prep: 1/2 cup good olive oil, cornmeal

For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)

Light your grill and wait until it's hot.

Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.

Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

Alright, who licked the blue cheese off of my pizza?

How did they turn out? Great! Another winner from Ina. She hasn't let me down yet.

Potage Ambassadeur

This week ends the soup course of Le Cordon Bleu at Home (get it, soup course? ha! I slay me) Our final soup is Potage Ambassadeur (Split Pea Soup with Bacon, Sorrel, and Lettuce) page 462.

The soup begins with the soaking of the split peas. I had yellow split peas on hand so I used those. I quickly found out that 2 cups of split peas becomes 5 cups when allowed to soak overnight.

A quiet sweating off of onions, garlic, leeks, carrots and slab bacon (I used Canadian back bacon because I had some on hand.) Add the peas, chicken stock, and bouquet garni and cook until soft. Blend and add some cooked rice, add sauteed sorrel and lettuce chiffonade. I could not find sorrel but my lettuce is a little bitter now that it is the end of the season so I think that it did a fine job.

The soup is finished with cream but I just thinned it out slightly with water as I was making it primarily for my daughter to take with her and she has trouble with dairy.

The results? Pretty good. This soup is full of protein and flavour. (I have to admit that I do increase the flavourings by now in these soups as I have found them fairly mild - the bouquet garni gets supersized and such flavour boosters like garlic, salt and bacon are automatically maxed when I am involved.)

The family enjoyed this soup and I am glad that I have now made split pea soup - a Canadian staple in Quebec and the East Coast.

Whisk Wednesdays is an at home culinary learning community following Le Cordon Bleu at Home and organized by Whisk: a foood blog. Check out Whisk for instructions on the soup, the blogroll and to find out how you can play along.

Tuesday, 19 August 2008

TWD - Granola Grabbers

Tuesday is the sweetest day.

This week in Tuesdays with Dorie, Michelle of Bad Girl Baking (how great is that name!?) chose Granola Grabbers on page 82 of Baking, from my home to yours. The full recipe is available on Michelle's site.

The recipe advised using granola that did not contain fruit in it so this week I just left the fruit out of hubby's granola. I don't think that he minded, or noticed.

The granola is just mixed with butter, sugar, wheat germ, raisins and nuts and made into little balls and baked off. Pretty simple.

The results? Out of this world. We loved these cookies and felt even better that they were fairly good for us too. Hubby took some to the office along with the biscotti that I made (yesterday's post) and they were all gone fairly quickly. A sign of a successful baking adventure.

Due to the popularity, ease and general healthiness as far as cookies go - these are definitely in
the win column and will be made again and again.

Please can I have a cookie!?!