I am totally fried.  I guess that sleeping in, only having one or maybe two items on my 'to do' list, eating great food and generally not doing anything before noon has kind of caught up with me.  THE hardest thing in the world has been getting up and seeing a 5 or a 6 as the first number on the clock.  I won't lie to you, I thought of calling in sick more than once.  My home studio is back in full force and by Wednesday I was a complete mess.  It was all I could do to get through the week in one piece.
I worked a lot.  I worked out a lot too.  I didn't cook.  Not a thing.  I had some soup in the freezer - Thank God! - and between that and some noodles it got us through.  I didn't even think about cooking.  I felt totally uninspired to cook but it wouldn't have mattered anyway.  I didn't have time to cook.
I've also been kinda tired of meat.  I didn't overdo it during the holidays so I can't really explain it but I'm just hankering veggies... there it is.


So, after coming home from work and really needing to eat (by now the soup is gone) but knowing that I didn't have time before I start job #2, I was overjoyed to find out that I had a last minute cancellation which meant I had an extra hour knocking around.  FOOD!


I can't believe that I haven't posted this recipe before because it really is one of my 'go-to' stir fry recipes.  Most of the time with this stir fry business it's really about Wanda throwing a bunch of veggies into a wok with a bunch of soya sauce and crap and something spicy and... Bob's Yer Uncle.  When it comes to the awesome peanut sauce thing I'm a little better.  My quantities will be totally whack but I'll get all the ingredients... mostly.  I got this recipe idea from my University friend Pam who was my accompanist for a long time (remember I'm a music person here people - classical singer by trade).  Pam was from Saskatchewan and she was Mennonite and totally into Harrowsmith (none of these things are necessarily connected - just so 'ya know).  I got this recipe from her Harrowsmith book (they really are gems) and it's a beautiful thing.


Tofu in Peanut Sauce (adapted slightly from Harrowsmith)

1/2 cup veg stock
1/2 cup peanut butter
1/2 tsp (or more) crushed hot red pepper
2 tbsp honey
5 tbsp soy sauce
1/4 cup red wine vinegar
4 tbsp oil (sesame if possible)
3 tbsp fresh ground ginger
4 cloves garlic, crushed
6 cups (at least) of veggies - assortment of onion, carrot, pepper, broccoli, zucchini... you get the idea
1 lb (about 1 pkg) of firm tofu, cut into smallish chunks

Heat wok over medium heat.   Add in the oil and throw in the veggies (remember the 'throw in' part) and let them cook for a while - 6 or 7 minutes let's say.  Throw in the garlic, ginger and tofu.
In another bowl combine the veg stock, peanut butter, hot red pepper, honey, soy sauce and red wine vinegar.  Whisk together until everything is mixed well.  Pour onto the veggies and let it simmer for about 15 minutes.  Check the tastes and adjust (the heat ;-) if necessary.
This gives you time to get the rice or noodles ready...

Oh boy.  I've kinda done it to myself.
We got invited to an open house.  This is a good thing.
I want to make Monkey Bread but we absolutely can't eat it all.  I decide to make Monkey Bread to take to the open house.  This is a good thing.
I've never made Monkey Bread before.  This is not necessarily a good thing.
However, making something I've never made before hasn't exactly ever stopped me from posting anything here.  I'm a 'dive-in-now-possibly-regret-it-later... or-not!' kind of person.  So...forwards I go.
Truth be told, I should be off to the party now.  But, I was baking.  And, it's complete misery outside.


And, I was in the middle of a 2 1/2 hour Bollywood flick that was amazing... And... I just am not moving anywhere fast.
I discovered that Monkey bread has a tendency to stick to the bottom of the pan.  Lesson learned.  In future I will a.  Cover the bottom of the tube pan with parchment b. not use a tube pan but maybe a springform pan instead.  So having learned the lesson I found myself having to decided how to make the monkey bread look appealing even though half of it was still stuck in the pan and I had to fish it out with a fork.

Gotta say - if we're just talkin 'bout taste here, I prefer it without the glaze... just like this.

Ah!  Icing anyone?!
So... thanks to Smitten Kitchen, we have glaze my peeps.  If in doubt, blob it all up in something that looks like it might have come out of a tube pan and then pour something on top of it to totally cover up the ramshackle-ness.  TIDY!
Also, not that this is necessarily relevant at all because it's not going to be an issue.  I wouldn't make it ahead of time.  This really should be eaten the day of (I'm chuckling even as I'm writing this).  It's just not the same the next day.
Lesson here:
If you can't eat the whole thing yourself in one day then invite friends over or take it to them... Jus' sayin'


Monkey Bread adapted from Smitten Kitchen and my bread book
serves a good few - think at least 8

1/3 cup warm water (about 110 degrees F)
1 tsp sugar
1 pkg. active dry yeast
3 1/4 cups unbleached all purpose flour
2 tsp salt
1 cup scalded milk (cooled to 110 degrees F)
1/4 cup sugar
2 tbsp unsalted butter

Glaze:
3 oz (or about half a pkg) of cream cheese at room temp.
3 tbsp icing sugar
2 - 3 tbsp milk
1/4 tsp vanilla

In a bowl combine the flour and salt.
In another dish or bowl combine the warm water, sugar and yeast.  Set aside and let it stand for 10 min. until it expands and gets all foamy and yeasty.
In another bowl combine the scalded milk, butter and sugar.  Let the butter melt in the milk.
Form a well with the flour.  Pour in the milk mixture and the yeast mixture once it's all done and foamy.


Combine well and then turn out onto a lightly flour surface.  Knead for about 5 - 6 min. or until it forms a ball and looks nice and smooth.
Place the dough ball in a bowl that's been oiled or buttered.  Cover with a clean cloth and let it rise in a warm, non-drafty place for about 1 hr.  The dough should double in size.

While the dough is rising place 1/4 cup of melted butter in a small bowl and in another bowl mix together 1 cup of light brown or muscovado sugar and  about 2 tsp of cinnamon. Set aside.

Meanwhile, butter a tube pan or a baking dish for the Monkey Bread to bake in... set aside.

Punch the dough down and form the dough into little balls about the size of golf balls.
Dip each ball into the melted butter and then into the sugar/cinnamon mixture.  Place each ball gently into the prepared pan.  Don't stuff them in - they need room to expand.


Once all the balls are done and in the pan then cover again with a clean cloth and let it rise in a warm, draft-less place for about 1 hr or until doubled in size.


Preheat oven to 350 degrees F.
Bake the bread for about 30 min or so (maybe a few minutes longer... maybe).  Leave for about 5 min and then turn out of the pan (otherwise it will stick)
While it's cooling, make the glaze.
In a bowl combine the cream cheese and sugar until smooth.  Gradually add in the milk and vanilla until it's a consistency to pour over the bread - not too thin though otherwise it will pour right off ;-)
Once the bread has cooled sufficiently then you can pour the glaze over top.  Try to control yourself during this time and take it to wherever you are going without eating any along the way.

This is me actually eating a piece of bread - pic taken by Kid #1

If you happen to be particularly brilliant and have decided that sharing is dumb then, by all means, let yourself go...

In Trinidad 'New Years' isn't quite celebrated as such.  Instead 'Ol' Years' is celebrated instead.
I like this idea.
I like the celebrating of what's been done, what's gone by, what we've survived (in essence ;-).
Truth be told, I've never gone in much for celebrating New/Old Years in any significant way.  My church background meant that when I was young I celebrated by going to a church service, testimonies were given and then all the young people would stay up all night... eating, listening to music, playing sports and generally having fun away from their parents.  Admittedly, since those days, it's pretty much been at home, quiet with a bottle of champagne (Veuve, of course!).
That was until the year 2000.  Yes, the very last day of the year 2000.  At 10 in the morning, after too many hours, my beautiful Kid #1 was born.  She was born at home in the middle of a snow storm.  Friends unwittingly drove down in that same snowstorm to celebrate with us.  We had a houseful of friends and a new baby.  It's been 10 years.  My baby is in gr. 5.  She is still, and always, the youngest in her class.  She is bright, beautiful and talented.  She drives me to near insanity and yet she makes me so proud.  I love her to bits.
Now every Ol' Years is also her birthday celebration.  And we Celebrate:



She gets to choose her cake and her favourite meal each year.  This year she has chosen... not a cake but a pie.  A complete change for her but totally her choice.

So, for this Ol' Years and for my Beautiful Kid #1's birthday, I give her Caramel Truffle Pie.


Remember all that's gone under the bridge this year.  All that you've gained, all that you've lost.  The ways that you have loved, the many ways you've grown.  All the love you've been given along the way.  Celebrate, Breathe deeply, be Thankful and look ahead.


Caramel Truffle Pie (adapted from Good Housekeeping)

Crust:
1 1/2 cups graham crackers, crushed
1/4 cup + 4 tbsp unsalted butter, melted

Caramel:
1 cup sugar
1/4 cup butter
1/2 cup cream or evaporated milk

Truffle:
1 1/2 cup semisweet chocolate chips
1 cup cream
3 tbsp butter

To Assemble:
Preheat oven to 350 degrees F.
In a large pie plate add the graham crackers and the melted butter.


Combine until the graham crackers can form a ball, stick together - you get the idea.  Press into the base and onto the sides of the pie place.  Bake for 8 - 10 minutes.  Remove from the oven and cool.  Turn OFF the oven

Caramel:
Heat the sugar in a high sided, heavy bottomed pan over med/low heat.  Once it begins to turn golden stir it regularly.  Once it's liquified and golden brown then add in the butter, turn the heat down to LOW. Once the butter is mixed in well add in the cream or evap milk.  Mix well.  Let it simmer for a few minutes on low heat.  Should look like caramel.  Might still be a bit runny.  You could simmer it a few more minutes.  Take off the heat and pour into the cooled graham cracker crust.  Be sure not to eat anything left in the pan - we all know that caramel tastes awful!  Let the caramel cool for about 20 minutes before adding the chocolate on top

Truffle:
Place a stainless steel/heat proof bowl over gently simmering water.  Don't let the water touch the bowl.  Add in the chocolate chips, butter and cream to the bowl and begin to melt together.  Once completely melted, remove from the heat.  Whisk it well for a few minutes to add in some air.  Pour on top of cooled   caramel.

Refrigerate the whole thing overnight or at least for a few hours until set.  Remove from the fridge a half hour before serving.  Serve with whipped cream on the side (or on the top) and a birthday candle or two.

This is probably the first day of the winter break (ie.  my time off) that I have not gone out of the house.  We all slept in this morning.  It seems that a series of late nights and lots of family visits, presents, food, skating, events, etc. has left us all exhausted.  Even kid #2, at 4 years of age, slept in until 9 a.m. this morning.  That's sayin' something.
So far this holiday, and I'm quite proud of myself for this, I have been keeping up with running and yoga faithfully.  This morning was no exception.  It was yoga day so instead of doing a morning session it ended up being a 'brunch' session.  No problem.  Not like I had anything else to do today.  Beautiful.
We completely unplugged.  It's awesome.  I highly recommend.
Down side:
We still have to eat.  After making all kinds of crazy cookies, scalloped potatoes, roasted veggies for the various christmas dinners AND having people over to eat... well, we're cleaned out.  Nothing.  Nada.
Once again, I'm proud of myself here.  We did not order in.  I made this...


Let's just say that leftover turkey from my Mom's turkey dinner and some frozen cooked chicken that I gleaned off of chicken that had been used for chicken broth came in really handy.  Some veggies, a little pastry and *shizaam*  it appeared.  Well, almost.
Look, if you decide that your leftover turkey needs to be stewed and tucked under some pastry I wouldn't blame you one bit if you opted to purchase some ready made puff pastry and use that.  Let's just  be honest here:
a.  I was wearing yoga gear and hadn't showered.
b.  I was too damn lazy to go buy some even had I been perfectly clean.
Also, I used some broth that I made a couple of weeks ago (I save my chicken carcasses and use them for broth - please be impressed.  Thank You) but by no means is it necessary.  Store bought broth or chicken bouillion cubes dissolved in water would do just fine.  Make sure that you do some good tasting along the way just in case the flavours aren't quite strong enough though.


So, if you are looking for something kinda homey and comfort foodish.  If you are a little sick of turkey sandwiches.  If you aren't looking at each other before a meal saying: 'If I eat turkey one more time, I'm gonna...'  Well then, maybe you could give this a whirl.  Otherwise... pick up the phone... you know the number.


Turkey and Chicken Pot Pie
serves 4 - 6

4 cups turkey/chicken, cooked and cut into smallish pieces
4 cups bouillion or stock
1/4 cup milk or cream
1/4 cup flour
1 med onion, diced
2 med potato, diced
2 med carrot, diced
2 med parsnips, diced
2 cups green beans (or frozen peas if it works better for you), cut into 2 inch pieces
2 cloves of garlic, crushed
2 tbsp Worcestershire Sauce
2 tbsp Soy Sauce
1 tbsp sugar
1 tbsp thyme
dash pepper sauce
dash nutmeg
salt to taste

crust:

1 cup unbleached, all purpose flour
1/4 cup cold butter, diced into cubes
dash salt
4 tbsp cold water

Preheat oven to 375 degrees F.

Heat a large pot and with some oil, saute the onion, potato, carrot, parsnip and green beans. Saute over medium heat until the veggies (especially the carrot and parsnip) are softened a bit.  Lower the heat and add in the garlic and swish around for a few minutes.  Add in the turkey or chicken and swish that around for a few minutes.  Things should look pretty colourful at this point.


Throw in the Worcestershire, Soy Sauce, sugar, thyme, pepper sauce, nutmeg and salt.  Let that mix with everything for a minute and then add in the bouillion.  Stir well and let it come to a low simmer.
In a small bowl, mix together the milk and flour until it forms a thick paste.  If you need extra flour, don't hesitate to throw a little extra in there.  Once the paste is smooth and the pot is gently simmering, add in the paste to the pot and mix well.  Allow the whole thing to simmer gently for about 5 minutes or until it all thickens slightly.  Set aside.
Crust:
In a large bowl place the flour, salt and the cubed butter.  Using a pastry cutter or a fork (that's all it got!) combine the two together until it's a coarse crumb.   Add the cold water a tbsp at a time mixing well until the dough can form a ball.
Roll out onto a lightly floured surface.  (You only have to roll it out enough to cover the baking dish that you are going to use.  I used a round dish so if you are using a larger baking dish you might want to double the recipe.)

Place the turkey mixture into a baking dish (I used a 9 inch round) and cover with the rolled out pastry - tucking the edges up the sides of the dish.
Bake for about 25 minutes or until the crust looks golden and crunchy.  Like the top of a pie... right???
Remove from oven and let it rest for about 15 minutes before serving.

I got off pretty lucky.
I didn't have a big turkey to soak, roast or BBQ (?).
I haven't yet prepared a Ham big enough to share with about 50 of my nearest and dearest.
I haven't had a big event at my place causing me to stress out for days about enough food and making sure that no one will trip on 'hotwheels' that might be lying around.
I didn't spend hours on Christmas Eve wrapping presents meticulously, listening to carols and drinking mulled wine (although that mulled wine part doesn't sound too bad at all).
In other words Christmas 2010 so far has been deliciously laid back.  Christmas morning we found that Santa put some things in our kids stockings and there was one present under the tree for them (yeah, I know... just one)
Late lunch at the 'in-law's' with about 15 of us.  That was nice and I was only responsible for veggies - a salad (she wanted greek salad!) and some roasted veggies.  So, in negative temps I went outside and fired up the BBQ to grill some peppers and eggplants (I also oven roasted some squash and sweet potato).
Boxing Day at my parents.  I was responsible for bringing a potato dish.  The specific request was for scalloped potato - awesome.  Nice quiet, relaxed day.  


Earlier in the week though I decided that food needed to be had at our house.  Being off work and therefor having some extra time to cook, I figured that it was time to finally try making something resembling Moussaka.  I've always wanted to try it and D has been 'suggesting' for some time that he likes it a lot.  Well, finally time and ingredients aligned and I gave it a whirl.


It's quite a nice dish at this time of year, I think.  It's sufficiently rich and heavy (in a good way) but also well balanced with veggies.  I gave the eggplants a little dredge in some flour and a little fry up in some oil or fat and that worked very well.  It's extremely tasty.  The only suggestion that I would give is to make sure that you let it stand for at least 20 minutes before cutting into it.   Also, make sure that the baking dish is DEEP!
Give it a try for your New Year (or Old Years Night) celebration... which reminds me - I gotta get me some champagne!


Moussaka:
serves 6 - 8

75ml/6fl oz oil, olive or safflower or something else (like bacon fat!!!)
1 large onion, finely chopped
675g/1½lb lamb or beef mince
3 cloves garlic, chopped
1/2 tsp cinnamon
1/2 tsp allspice
1 400g tin of diced tomato
2 cubes beef bouillion (low salt)
1 tbsp oregano
1 tsp thyme
1 tbsp pepper sauce
1 tbsp Worcestershire sauce
2 large eggplants, cut into 1cm/½in slices
1 1/2 tsp salt
3/4 cup flour
2 bay leaves

Bechamel:

6 tbsp unsalted butter
6 tbsp unbleached all-purpose flour
3 3/4 cup milk, warmed
1/2 cup parmesan
1 egg

Rinse the sliced eggplant, toss with some salt and let it sit for about a half hour. More if possible. I did mine the night before.

In large pan, over medium heat, put a couple of tbsp of oil and begin to saute the onions. Leave for a few minutes and then add the minced meat and garlic. Stir and saute for about 7 min. or until the meat is cooked through. Add in the cinnamon, allspice, oregano, bay leaves thryme, pepper sauce and Worcestershire sauce. Stir well. Add in the bouillion and the canned tomato. Let the mixture simmer about 45 min - 1 hr.

Meanwhile:
In a heavy bottomed saucepan, melt the butter and combine with the flour. Let it cook together for just a minute. Slowly add in the warmed milk, whisking as you go. Once all the milk is added, let it cook slowly over med/low heat. Keep whisking just so that it doesn't stick to the bottom of the pan. Once it begins to thicken, add in the parmesan, egg (slowly to that the egg doesn't scramble), salt, sugar and pepper sauce. check the tastes and set aside.

Meanwhile:
Put the remaining oil in a large frying pan (I used caste iron) and heat. Dredge the eggplant slices lightly in the flour and fry on both sides for a few minutes (until the eggplant looks cooked and soft).

Preheat the oven to 350 degrees F.
Get a large baking dish, preferably with high sides. I also put my baking dish on a cookie sheet covered with foil - just in case.
Begin lining the baking dish with the meat sauce. Then layer with eggplant slices. Continue until it's all used up. On top of everything pour the Bechamel sauce.
Bake for about 50 - 60 minutes or until bubbling and lightly browned on the top.
Cool for about 20 minutes before cutting into it.

I'm doing what is probably a big No-No in the food blogging world (I don't know that for sure, I'm just guessing).  I'm posting a recipe again.  Twice in one year.  Same recipe.  Not one change save for maybe some better pictures this time around.
I also have to make a confession:
I did not make these for the cookie exchange party even though I consider these the best cookies I've ever made... which is precisely why I didn't make them to give away.
That's right, these are probably the one and only cookie that I jealously hoard.  I only make them once a year (there's actually a good reason for that - chocolate coating doesn't work well in a room temperature kitchen in the summer).  It's kind of like Mallomars in the U.S.  (readers you can enlighten me)... they only show up for a brief time and I want to get all I can.


I wanted to share these, my favourite cookie recipe, AGAIN with you on this special day... Christmas day.  It's like a little treat for those of you who are scouting the Net today.  The pictures still don't do these cookies justice.  They are soft on the inside with a hint of coffee.  The chocolate on the outside is perfect.  These are cookies that melt in your mouth.
If you make them keep these things in mind:
You might want to keep eating of other things at a minimum on the day you make them.
You might not want to share so keep entertaining to a minimum.
If you do have people over... hide these!
You might want to have extra ingredients around... for the second batch that you'll probably want to make right away.


If you make these, please let me know... especially if you like them.  Consider this recipe my Christmas gift to all of you (well that's kind of cheap of me, since I actually gave it to you last year... hmm, I'll come up with something better).


Cappuccino Flats (from Better Homes and Gardens)
about 2 1/2 dozen

2 squares unsweetened chocolate
2 cups unbleached all purpose flour
1 tsp cinnamon
1/4 tsp salt
1/2 cup shortening
1/2 cup unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 tbsp instant coffee powder
1 tbsp water
1 egg

Dip:
1 1/2 cup semisweet chocolate chips
3 tbsp shortening

Place a heat proof boil over simmering water and melt the squares of unsweetened chocolate.  Set aside.
Combine the flour, cinnamon and salt in a bowl.  Set aside
In another bowl, cream together the 1/2 cup shortening, butter, sugar and brown sugar.  Cream together until light and fluffy.
Mix together the coffee crystals and the water and add to the butter mixture.  Add the eggs to the butter mixture and mix well.
Add the flour mixture to the butter mixture and combine well.  Form the mixture into two logs and wrap and chill the logs overnight.
Preheat the oven to 350 degrees F and line a cookie sheet.  Slice each log into 1/4 inch sliced and place on the cookie sheet.


Bake for 10 - 12 min or until edges are just browned and firm.
Remove from oven and cool on baking racks.
In a heavy bottomed pan, melt the chocolate chips and shortening together.  Once melted, dip each (completely cooled) cookie until it's 1/2 covered with the chocolate.  Set on some parchment paper until the chocolate is set.

When I go to a cookie exchange party (ok, all of twice now) it's a funny thing that happens to me.  I'm overcome with insecurity.  I'm terrified that my cookies taste like crap.  I'm afraid that I didn't bring enough.  I'm worried that mine don't look good... I know.  Stupid.  What is that about.  I'm sure that everybody feels that way.  Fortunately, the party I went to didn't make it into a contest because that would have been too much stress for me.  There's already enough stress at this time of year... who needs a cookie contest on top of it.  PRESSURE.

Having said all that though, what are the things that I look to make when going to a cookie exchange party?
1.  I think about how many cookies the recipe makes.  Will I have to double it?
2.  I think about how many kinds of cookies I make and therefor how finicky are these cookies going to be to make.
3.  I think about how interesting they are and whether someone else might duplicate the recipe - trust me, it's even worse than someone showing up at a party in the same dress.
And the last thing is...
4.  I think about whether they will taste good and whether they look good (ie. impressive)

On another note, the Toronto Star is doing a Christmas Cookie Advent Calendar this year with a new cookie recipe coming out everyday up to Christmas Day.  It's pretty cool.  I found this recipe in among the teens of December and it caught my interest.
First though I had to go through my checklist....

Re #1 It makes a good amount of cookies
Re#2  It sounded pretty straight forward.
Re#3  'Brown Butter'... sounds exotic!  Who's going to duplicate that?
Re#4  They have icing on them.  Therefor they instantly look better and more impressive (ie.  I spent time throwing a tbsp of icing on the top)
And it was decided... then and there.


Here's talking about the cookies for a minute.  These cookies are cakey... and they totally work.  They are very homey cookies and to be honest, if you have a lot of other things going on they can get a little lost.  I think that these work best with a cuppa in the afternoon and a good book (very little doesn't work well that way though, come to think of it).  I'm just thinking though that up against lemon bars and nanaimo bars and chocolate crackles and crazy sugar cookies and all that crap this little lovely might get lost and it's a shame for that to happen.  I guess what I'm really saying is give these a fair shake on their own, they'll be best appreciated that way... says I.   P.S.  I left the walnuts out b/c I wasn't sure about nut allergies.



Butterscotch Brown Butter Cookies (from the Toronto Star)
makes about 3 dozen cookies

2 1/2 cups unbleached all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt (coarse or kosher best)
1/2 cup unsalted butter at room temperature
1 1/2 cups packed dark brown sugar
2 lg eggs
1 tsp vanilla
250 ml (1 cup) sour cream - 14% only, not 'low-fat'
2/3 cup walnut pieces (optional)

Topping
1/2 cup unsalted butter
3 1/2 cups icing sugar
2 tbsp boiling water
1/2 tsp vanilla

Walnut pieces for garnish (optional)

In a bowl, combine the flour, baking soda, baking powder and salt.  Set aside.
Cream together the butter and brown sugar until light and fluffy.  Add in the eggs and vanilla and continue to beat until fluffy.  Add in the sour cream and mix well.  Add the flour to the wet mixture and stir until well mixed.
Drop by tbsp's onto the cookie sheets and bake for about 11 min or until the cookies are just browned around the edge.


Remove from oven and cool on cooking racks.
Topping:
Melt and heat butter in a pan at medium heat until it begins to turn golden brown.  Remove from heat and stir in the icing sugar, boiling water and vanilla.
Work quickly to place 1 tsp of the topping onto each cookie.  Let the cookies sit until the frosting sets.