Festive Holiday Baking

Are you a hybrid worker being forced to attend an office potluck? 

Do you need a dessert for your child's Christmas bake sale? 

Feel like baking something new this holiday season? 

If you answered any of those questions in the affirmative, the recipe below is just what you're looking for. Sure, there's no actual eggnog in these, but nothing is stopping you from pouring yourself a mug when you want to have one.

Ingredients

454 g white baking chocolate
115 g cream cheese, softened
60 g confectioners' sugar
1.5 g ground nutmeg, plus additional for sprinkling
1.5 g imitation rum extract

1. Melt 230 grams of the chocolate as directed on the package. Beat the cream cheese, confectioners' sugar, nutmeg, and extract in a large bowl with an electric mixer on medium speed until it's well blended and smooth. Add the melted chocolate; beat until well mixed. Cover and refrigerate for at least 4 hours or until it's firm.
2. Shape into 24 balls. Place on a wax paper-lined tray. Refrigerate again while you make the chocolate dip.
3. Melt half of the remaining chocolate in a small microwavable bowl at 50% power for 1.5 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap the back of the fork 2 or 3 times against the edge of the dish to allow any excess chocolate to drip off. Place the truffles on a wax paper-lined tray.
   
   (If there are any "bald" spots on the truffle, cover it with the melted chocolate that remains on the fork).
   
   
4. Coat only 12 truffles at a time. Sprinkle truffles with nutmeg. Repeat with the remaining chocolate and the remaining truffles.
5. Refrigerate for 1 hour or until the chocolate is set. Store the truffles between layers of wax paper in an airtight container in the fridge for up to 1 week.

No Joke Holiday Ham

Poultry gets all the attention at holiday meals, but pork has always had a place at the Christmas table. While ham is often served on Christian holidays like Christmas and Easter, people have been eating pork products during wintertime long before Christianity. Germanic Pagans commonly served wild boar during Yuletide, while Norse Pagans sacrificed and feasted on wild boar during the Winter Solstice. Food historians believe that the holiday ham tradition is linked with cold weather months as pork could be easily carried and stored without refrigeration for long periods of time. As well, many cultures have associated pigs with abundance and good fortune, which is why a fat pig became a common gift on special occasions like births and weddings. For a ham that you would proud to serve to your friends and family as a main event or as an alternative, check out the recipe below. 

Ingredients

1 ham
125 mLmL maple syrup or honey
6 whole garlic cloves, peeled
6 bay leaves
3 whole dried hot peppers
3 star anise
2 cinnamon sticks
coriander seeds to taste
fennel seeds to taste
olive oil

1. Preheat oven to 190°C.
2. Break the star anise, cinnamon, bay leaves, and hot peppers into large pieces. Set aside.
3. place the ham In a roasting pan, . Sprinkle generously with maple syrup.
4. Deposited on the meat the whole garlic cloves and other ingredients except oil and water. Pour oil over the filling.
5. Add water to cover bottom of pan about 1 inch (2,5 cm).
6. Roast in the oven 1h30-2h. Let stand a few minutes after cooking.

The Need To Know Dish That Is: Risotto

If you've ever seen any of Gordon Ramsey's TV shows, a plate of risotto will eventually appear. Whether it's being served on one of the reality cooking shows he hosts or a dish served at one of the restaurants he critiques on his other reality shows, if you make a bad risotto, you will hear about it from Scotland's angriest celebrity chef. This is because when done right, risotto is a real crowd-pleaser. After rice was introduced to Italy in the 14th century, risotto became a popular northern Italian rice dish. Arborio rice, a short-grain rice named after the town of Arborio in Piedmont Italy, is traditionally used in risotto recipes, as it is high in amylopectin and low in amylose, two starches found in rice. This ratio gives the rice the ability to absorb liquid and release starch, which gives risotto its creamy consistency. The recipe below will allow you to see what the fuss is about risotto without having someone call you a donkey in the process.

Ingredients

500 g arborio rice
250 g white wine
250 g grated Parmigiano-Reggiano cheese
60 g butter
1.5 to 2 L warm chicken broth
1 onion, finely chopped

1. In a large saucepan, soften the onion in half the butter over medium heat. Add the rice and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry.
2. Add the chicken broth, about 250 mL at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth, as needed.
3. Take the saucepan off the heat and add the cheese, the remaining butter, and the toppings of your choice (green peas, asparagus, shrimp, etc.). Stir until the texture is very creamy. Adjust the seasoning.
4. Divide the risotto into bowls. Sprinkle with more Parmesan cheese, if desired.

Hot Turkey Sandwich By Way of Kentucky

Like most Canadians after the second Monday of October, you may still have turkey in your fridge from your Thanksgiving feast. If you're looking for a new way to use those leftovers, try putting them in the most famous sandwich to come out of the state of Kentucky.  The Kentucky Hot Brown was created in Louisville in 1926 at the Brown Hotel, and like most inventions, it came about out of necessity. Chef Fred Schmidt came up with this open-faced sandwich to serve hungry hotel guests who came for the dancing that occurred at the hotel every night. Now that Prohibition has ended, feel free to have a mint julep with this hearty meal as well.

Ingredients

400 g roasted turkey breast, sliced thick
230 g heavy cream
230 g whole milk
60 g whole butter
60 g all purpose flour
55 g Pecorino Romano cheese plus 15g for garnish
4 slices of Texas Toast, crust trimmed
4 slices of crispy bacon
2 Roma tomatoes, sliced in half
Parmesan cheese
salt and pepper
ground nutmeg
paprika
parsley

1. Fry the bacon to your desired level of crispiness, and set it aside once done.
2. In a saucepan, melt the butter and slowly whisk in the flour until everything is combined and forms a roux. Continue cooking the roux for two minutes over medium‑low heat, stirring frequently.
3. Whisk in the heavy cream and milk into the roux and cook over medium heat for 2‑3 minutes until the cream simmers. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add a pinch of nutmeg, and salt and pepper to taste.
4. Arrange the bread in an oven-safe dish, then cover with the turkey and top with the sliced tomatoes. Pour and completely cover the dish with the Mornay sauce. Sprinkle everything with some more Pecorino Romano. Place the entire dish under your oven's broiler until the cheese browns and bubbles. 
5. Remove from the oven, and either place or crumble the bacon over the sandwiches. Sprinkle with paprika and parsley, and serve immediately.

Bring Greekfest Home

Some go to Ottawa Greek Festival for the pageantry, some for the music, but most for the food. If you missed this year's event, don't fret - you can still have a lamb dish with the recipe^* below. Lamb yiovetsi is often made to mark the Feast of the Assumption of the Virgin Mary. The Assumption, celebrated on the fifteenth of August (or the Sunday closest to that day), refers to the Virgin Mary being assumed — body and soul — into heaven at the end of her earthly life. As we slip into fall, this hearty meal would be good on any table, so crank up the Nana Mouskouri, and get to cooking. Opa!

Ingredients
1 shoulder of lamb, with most of the fat removed, and cut into serving-sized portions
600 g plum tomatoes, peeled and chopped or 400 g canned, chopped tomatoes
400 g orzo pasta, or spaghetti broken into small lengths
75 mL extra virgin olive oil
50 g Kefalotyri (a Greek hard, salty white cheese made from sheep milk or goat's milk), grated (Parmesan can be substituted)
5 g dried oregano
4 or 5 cloves of garlic, chopped
salt and black pepper

1. Preheat your oven to 190°C. Place the lamb in a large roasting pan, and add the tomatoes, olive oil, and oregano. Season with salt and pepper and stir in 300 mL of hot water.
2. Put the roasting pan in the oven and bake for about an hour and fifteen minutes, basting and turning the meat twice.
3. Take the lamb out of the oven and reduce the temperature to 180°C. Add 700 mL of hot water to the roasting pan and stir in the pasta. Season to taste with salt and pepper, and mix well.
4. Return the roasting pan to the oven and bake for 30-40 minutes, stirring occasionally until the pasta feels soft, and the meat is fully cooked and tender. 
5. Serve immediately with the grated cheese available to sprinkle on top. 

^* Taken from "Greece" by Rena Salaman and Jan Cutler, Anness Publishing Ltd, 2012

What’s in Season: Watermelon Pico de Gallo

You don't have to love fruits and vegetables to take advantage of the local farmer's market. Do it to support local businesses and farmers; do it if reducing your carbon footprint is a concern to you; or try a new recipe using produce you can be certain of its freshness and quality. The featured ingredient for this long overdue entry is watermelon. Watermelon has a three-month window of availability in this province, from July through September. Though technically classified as part of a botanical family of gourds that includes vegetables such as cucumber, squash, and pumpkin, watermelon has always been considered a fruit. 92 percent water, every part of a watermelon can be eaten, as the rinds can be stir-fried, stewed, or pickled, and the seeds can be dried and roasted like you would pumpkin seeds. The sweet red flesh makes a great substitute for tomatoes in the pico de gallo recipe below.

Ingredients

610 g watermelon, finely chopped
305 g cucumber, finely chopped
75 g red onion, finely chopped
40 g fresh cilantro, finely chopped
60 mL fresh lime juice
15 g honey
10 g lime zest, finely grated
2 g salt
1 jalapeño, seeded and diced
feta cheese, crumbled (optional)

1. Toss watermelon with the cucumber, onion, cilantro and jalapeno.
2. Whisk lime juice with the zest, honey and salt. Stir into the watermelon mixture.
3. Chill for 30 minutes. Serve with tortilla chips; for an additional burst of flavour, add the feta.
   
   Serves: 12

Happy Birthday Harley - The Perfect Bacon Egg and Cheese Sandwich

Photo: Credit: Warner Bros.

Margot Robbie gets a lot of deserved praise for her portrayal of Barbie in last year's blockbuster movie. But for me, she will always be Harley Quinn, the former psychologist turned Batman villain from the movie "Suicide Squad". Robbie was that film's highlight and breakout star, earning her a spinoff, "Birds of Prey (and the Fantabulous Emancipation of One Harley Quinn)". At one point in this film, Robbie's character hopes to lift her spirits by getting her favorite breakfast sandwich from her local bodega. While you may not find yourself on a wild adventure after eating one, most New Yorkers (where the sandwich originated and was perfected) would tell you it's the best way to start your day. In honour of Mrs. Robbie's birthday, here is the recipe for this cinematic culinary delight.

Ingredients

3 slices of bacon
2 eggs (if you're allergic to chicken eggs as Robbie is, duck eggs can be used)
2 process cheese slices
1 sandwich roll (plain, kaiser, potato, poppy seed - whatever you prefer)
melted butter
hot sauce
kosher salt

1. Cook the bacon over medium heat in a skillet until it's crispy. Drain the excess fat into a clean container (save it for future use) and dry the cooked bacon on a paper towel-lined plate. 
2. While the bacon cooks, slice the roll in half lengthwise along the side, and set it aside. Heat another skillet over medium heat. Brush some melted butter on the cut side of the roll and place it face-down on the skillet after it gets hot. Press down on the roll with either a grill press or something heavy like another skillet. Toast the roll for about two minutes before transferring it to a cutting board.
3. Brush one of the skillets with melted butter and crack the eggs as close together as possible. Season with kosher salt. Flip the eggs when the whites are almost entirely set, then top with the cheese slices.
4. Place the bacon on one of the halves of the roll.  When the edges of the cheese melt, place the egg and cheese on top of the bacon.
5. Add two dashes of hot sauce to the top of the sandwich. Finish the sandwich with the other half of the bun and slice it in half before serving.

Year-Round Refreshing Drinks

Keeping hydrated is important for maintaining overall health. As the need to drink more fluids increases as it gets warmer, quench your thirst with these refreshing beverages.

Ingredients - Pineapple lemonade
This take on a summertime favourite will make you want to set up a stand at the end of your driveway and sell it for pennies a glass like you did back in the day.

1.2 L sparkling water 
250 mL water
950 mL pineapple juice 
120 mL lemon juice
250 g granulated sugar
710 g ice cubes

1. In a saucepan, mix together the sugar and the water. Heat on medium heat until the sugar is entirely dissolved.
2. Fill a large pitcher with the ice. Slowly pour the sugar syrup over the ice to cool the syrup down.
3. Add the pineapple juice, lemon juice, and sparkling water to the pitcher. Stir with a long spoon to combine. Place in the refrigerator until ready to serve.

Ingredients - The Arnold Palmer
Created by and later named after the golfing legend, this beverage is good with or without a shot of liquor.

120 mL iced tea
60 mL lemonade

1. Pour the lemonade and iced tea into a tall glass filled with ice.
2. Stir well. Garnish with a slice of lemon.

Ingredients - Classic Sweet Tea
When you go south of the Mason-Dixon line and ask for iced tea, you'll get a variation of this in your glass.

12 individual bags of black tea
250 g granulated sugar

1. Bring 950 mL of water to a boil in a saucepan over medium-high heat. Remove from heat.
2. Dunk the tea bags a few times in the water to fully hydrate, then leave them submerged with the strings hanging over the side of the pot. After 5 minutes, remove the bags and discard them.
3. Add the sugar and stir until it's completely dissolved.
4. Pour the tea base into a large pitcher. If using multiple pitchers, divide the tea evenly between them. Add more water to the tea base and stir to combine.
5. Refrigerate for at least 4 hours or, ideally, overnight.
6. Pour the sweet tea into ice-filled glasses. Add a sprig of mint or a slice of lemon to each, if desired.

Ingredients - Roy Rogers
The cola version of the classic Shirley Temple, this mocktail is named after movie star Roy Rogers, known as the "King of the Cowboys" in the 1940s, and John McClane's alias in the first "Die Hard"; yippee-ki-yay, indeed.

your favourite cola
60 mL grenadine syrup

1. Fill a highball or pint glass with ice. Add the grenadine syrup.
2. Gently top with cola, and stir.
3. Garnish with maraschino cherries.

The Need To Know Classic That Is: Shepherd's Pie

Let's get this out of the way now - a true shepherd's pie is made with ground lamb; when ground beef is used, it's called a cottage pie. Over time, ground beef became the filling of choice, and lamb was used less frequently. This is why the two names are used interchangeably.  Originating from the British Isles in the late 18th and early 19th centuries, shepherd’s pie was a way for people to save and make their money, and leftover food last longer. Early versions of the dish used a pastry shell at the bottom and top to hold everything together; over time, potato slices were used at the bottom, eventually making their way to the top as mashed potatoes. So if you ever see ground lamb (or ground beef) on what constitutes a sale nowadays, use the recipe below. 

Ingredients

1 kg Russet potatoes, peeled
700 g ground lamb or beef
225 g carrots, diced
200 g canned chopped tomatoes
125 g white mushrooms (optional)
30 g butter
15 g flour
5 g frsh sage, chopped
240 mL beef stock
45-60 mL milk
5 mL Worcestershire sauce
2 onions
2 garlic cloves, crushed
salt and pepper

1. Preheat the oven to 200ºC. Place whatever meat you're using in a large, heavy-bottomed saucepan with no cooking oil, and gently cook until the meat begins to brown.
2. Add the onions, carrots, and garlic and continue gently cooking everything for about 10 minutes. Stir in the flour and cook for a minute or two. Gradually stir in the beef stock and the tomatoes and bring everything to a boil. Add the Worcestershire sauce, the sage, and salt and pepper to taste. Cover and simmer for 25 minutes, stirring occasionally.
3. In another pot, boil the potatoes in salted water until they're tender, then drain thoroughly, and mash, beating in the butter, some salt and pepper to taste, and enough milk to give the potatoes a good consistency for piping. If you don't have a piping bag to spread the mashed potatoes, there are alternate ways to do it.
4. Stir the mushrooms (if using) into the meat and taste and adjust the seasoning if necessary. Pour the meat into a shallow ovenproof dish. Pipe the potatoes evenly over the meat. 
5. Place in the oven and cook for 30 minutes or until it's piping hot and the potatoes are golden brown.

24 Hour Perogies

In a place known as the City That Fun Forgot, it's no surprise that there's not much happening in Ottawa late at night. The House of TARG decided to change that by celebrating its tenth anniversary with a 24-hour event. Located on Bank Street in Old Ottawa South, the House of TARG is the venue for old-school arcade games, pinball, and live music shows. But for some, the main draw is the perogies that they regularly serve. With plans to satisfy my hunger and cure my insomnia, I made my way over at around 3 in the morning. I arrived in the middle of the Graveyard Shift, which explains why there was ABSOLUTELY NOTHING happening when I entered the establishment. While the DJ played rockabilly and country music, the few party people remaining were milling around chatting with the staff, while some were still trying to make high scores on their favourite machines. The bands that had the room filled hours ago had long since left the stage; I even missed the comedy stylings of Gandlaf, the Wizard of Comedy, and some spoken word entertainment they had planned.  I knew I couldn't order a beer that early, but the lack of coffee was surprising, as was the lack of food (I wasn't feeling the chips that were available that early). I was kicking myself for dosing off earlier in the night, just my luck that I picked the one time in the 24 hours that was a dead zone - I almost wish there was a night mayor I could complain about this to.  Not wanting to wait until breakfast time for the cereal TARG was offering, I left soon after getting my fill of Galaga and Iron Man pinball. But what am I to do about my potato dumpling craving? Uber Eats isn't an option until the weekend, so I'm forced to rely on the recipe below. But first, some much-needed rest...

Ingredients:

Dough:
240 g all-purpose flour
160 mL cold water
1 large egg, beaten

Potato Filling:
2.30 kg Russet potatoes, peeled
115 g shredded Cheddar cheese
bacon
salt
pepper

Sauerkraut Filling:
1 (908 g) jar sauerkraut - drained, rinsed and minced
115 g bacon
45 g sour cream

1. Combine the flour, cold water, egg, and 6 grams of salt in a bowl. Mix everything until a smooth dough forms. Cover the bowl and set it aside.
2. Place the potatoes in a large pot. Cover the potatoes with water, and bring everything to a boil. Let it cook for 25 to 35 minutes until the potatoes are tender. Drain and mash in the pot until smooth.
3. For the potato filling, place 454 g bacon in a large frying and cook over medium-high heat, turning occasionally, until evenly browned. Drain the bacon on paper towels, then crumble and stir it into the mashed potatoes. Blend in the shredded cheese, and season with salt and pepper to taste. Set the mixture aside.
4. For the sauerkraut filling, cook the remaining bacon in the frying pan and cook over medium-high heat, turning occasionally, until evenly browned. Drain, crumble, and place in a medium bowl, and stir in the sauerkraut and the sour cream. Mix well and set the mixture aside.
5. Roll the dough out on a floured surface to a 3 to 6-mm thickness. Cut out 7cm circles with either a cookie cutter or an upside-down drinking glass, and place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal.
6. Bring a large pot of lightly salted water to a boil. Drop the perogies in the boiling water and let them cook until they float, about 4 to 5 minutes.
7. Remove the perogies from the water. In a large non-stick frying pan, heat 30 mL olive oil. Add the perogies to the pan, and sauté for 2-3 mins per side, until golden brown and slightly crispy. WIZARD TIP - towards the end of frying, add 15 g of butter and coat the perogies in it.

The Need To Know Classic That Is: Red Beans and Rice

Nowadays soul food is used to describe any well-loved homemade comfort food. Traditionally, soul food is food rooted in African American culture in the southern United States during the time of slavery. Slaves were given food that was low in quality and nutritional value, foods that their masters didn't want to eat for themselves. Using the techniques they learned before being snatched from their homelands, enslaved Africans adapted their traditional recipes with the resources available. These methods became the basis of the soul food dishes we know and love today. There's a lot to like about red beans and rice. It's a classic soul food dish that's tasty, a great source of fibre and protein, and can be made relatively cheaply. The end of February may be the end of Black History Month, but that doesn't mean it's the end of enjoying Black culinary delights.

Ingredients:

300 g dry red beans
200 g long grain white rice, uncooked
265 g Andouille sausage
10 g salt, or to taste
7 g smoked paprika
5 g chopped parsley
3 g dried oregano
3 g dried thyme
2 g garlic powder
2 g onion powder
1 g cayenne pepper
1 g freshly cracked black pepper
20 mL cooking oil
3 cloves garlic, minced
2 green onions
2 ribs celery, diced
1.5 bay leaves
1 yellow onion, diced
1 green bell pepper, diced

1. Soaking beans helps them cook faster and breaks down some of the complex sugars that make beans hard for some people to digest. The night before, add the dry beans to a large bowl and fill the bowl with water. Allow the beans to soak in the refrigerator overnight.
2. When it's time to start cooking, slice the sausage into rounds. Add the cooking oil and sliced sausage to a large pot and cook over medium heat until the sausage pieces are browned. Remove the cooked sausage with a slotted spoon to a clean bowl. Set the cooked sausage aside in the refrigerator.
3. Add the onion, bell pepper, celery, and garlic to the pot that the sausage was cooked in. Sauté the vegetables over medium heat until the onions are soft, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir. Add the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and bay leaves to the pot. Stir and cook for one minute more.
4. Drain and rinse the soaked beans. Add them to the pot along with 1.4L of water and give the pot a brief stir to combine all of the ingredients. Place a lid on the pot, turn the heat up to medium-high, and bring everything up to a boil. Once boiling, turn the heat down to medium-low, and let the pot boil for one hour, stirring occasionally. Replace the lid every time you stir.
5. After boiling for one hour, the beans should be tender. Begin to smash the beans with the back of a spoon against the side of the pot. Continue smashing the beans and letting the pot simmer without a lid for 30 minutes to thicken the pot.
6. While the beans are simmering, add the rice and 700 mL of water to a saucepan. Place a lid on top, turn the heat on to high, and bring it to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without removing the lid. Fluff the rice with a fork before serving.
7. Once the red beans have thickened, add the cooked sausage back to the pot along with the chopped fresh parsley. Stir to combine. Taste the red beans and add salt to your liking.
8. Serve the red beans in a bowl with a scoop of rice and a sprinkle of sliced green onions.

Superbowl Eats: San Francisco 49ers edition

For the second time in four years, the San Francisco Forty-Niners faceoff against the Kansas City Chiefs for the Superbowl. This time out, the 49ers are led by quarterback Brock "Mr. Irrelevant" Purdy, who was previously famous for being the last pick of the 2022 NFL Draft. Helping Purdy is league-leading rusher Christian McCaffrey at running back, talented wide receivers Deebo Samuel and Brandon Aiyuk, and a really good tight end who's not dating a pop star in George Kittle. There's a lot to like about this team, just as there's a lot to like about the San Francisco seafood stew called cioppino. Cioppino is a tomato-based stew created in the late 1800s by Italian-American fishermen who fished off the North Beach of San Francisco. It was made with whatever seafood was leftover from the day’s catch. If you need a dish to bring to a Superbowl party, making this will definitely stand out from the usual crab and sourdough bread people think of for a Bay Area-themed menu.

Ingredients

350 mL chicken stock or low-sodium broth
2 dozen littleneck clams, scrubbed
340 g skinless red snapper fillets, cut into small pieces (haddock can be used as a substitute)
230 g shelled and deveined medium shrimp
240 mL bottled clam juice
225 g canned diced tomatoes, drained
120 mL dry white wine
30 mL extra-virgin olive oil
30 g unsalted butter
30 g coarsely chopped flat-leaf parsley
2.5 mL hot sauce, plus more for serving
2 thyme sprigs
1 bay leaf
1 large shallot, thinly sliced
2 large garlic cloves, minced
Kosher salt
freshly ground black pepper

1. Heat olive oil in a large pot. Add the shallot and garlic and cook over high heat, stirring, until softened, for about 3 minutes. Add the wine and boil until it's reduced by half, about 3 minutes.
2. Add the stock, clam juice, tomatoes, thyme, bay leaf, and hot sauce, and season with salt and pepper. Bring to a boil over high heat and cook for about 10 minutes until the liquid has slightly reduced.
3. Add the clams, cover, and cook just until most of them open, about 5 minutes. Add the snapper and shrimp, cover, and simmer for 2 to 3 minutes until they are cooked through and the remaining clams have opened.
4. Using a slotted spoon, transfer seafood to 4 bowls. Add the butter and parsley to the broth remaining in the pot and cook over moderate heat for a minute, while stirring. Spoon the broth over the seafood and serve with sourdough toast.

A Meal Fit For Rabbie Burns

“Some hae meat and canna eat,

And some wad eat that want it,

But we hae meat and we can eat,

And sae the Lord be thankit.”

On or around January 25 poetry lovers and people of Scottish descent get together to celebrate the life of Scotland's national poet Robert Burns. This celebration includes a Burns supper, a meal of traditional Scottish cuisine, some Scotch whisky, and lots of readings of his works. Naturally, haggis will be a part of this meal, but there's more to Scottish cooking than offal meat and oatmeal cooked in an animal's stomach. Cullen skink is a fish chowder named after the town of Cullen on the coast in northeast Scotland. Try the recipe below if you're looking for a starter for your Burns dinner or a new winter comfort food.

Ingredients

400 g medium potatoes (about 2), peeled and cut into 1 cm cubes
300 mL water
250 g smoked haddock
250 mL whole milk
15 g unsalted butter
1 medium onion, diced
half a small bunch of parsley or chives, finely chopped

1. Melt the butter in a saucepan over medium heat, then add the onion and fry for 5-8 minutes until they are translucent but not browned. Add the potatoes and the water and bring everything to the boil. Reduce the heat slightly and simmer for 10-15 minutes.
2. Put the haddock in another pan and cover the fish with the milk. Cook gently for 5 minutes, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer it to a plate, and leave to it cool slightly. When it's cool enough to touch, flake the fish into large pieces, removing any bones.
3. Add the reserved milk and flaked haddock to the pan with the potato mixture and cook for another 5 minutes. Season and sprinkle over the parsley to serve.

Better Girl Dinners

I don't know as much about feminism as Justin Trudeau does, which is why I don't understand the girl dinner trend. According to TikTok, a girl dinner is any low-effort meal you make when you’re alone. It could be a fruit or vegetable platter, instant noodles, some sliced meat and cheese on a plate, or even leftovers. It qualifies just as long as you post a video of it as Olivia Maher did. These meals are apparently quite liberating for women, as it allows them to take a break from their traditional role of preparing complicated meals for men. I didn't think being too lazy to make something to eat was gender specific, just as I don't think a few pickles and a handful of crackers can be considered a meal. If you must eat a series of snacks for a meal, try to make healthy choices that include protein, produce, fat, and fibre sources.  If you're having trouble coming up with ideas for your next girl dinner, below are some suggestions you may want to try before the next viral sensation comes along.

Ingredients: Caprese Skewers

It's the classic caprese salad in snack form.

16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
extra-virgin olive oil
coarse salt
freshly ground pepper

1. Thread the mozzarella, basil, and tomatoes on small skewers.
2. Drizzle with oil and sprinkle with salt and pepper.

Ingredients: Eggocado

This meal is a favourite of renowned author, journalist, and speaker Alan Henry.

1 avocado
1 egg

1. Preheat your oven to 220 degrees C. Beat the egg with a fork.
2. Cut an avocado in half and de-pit it. Slice off a quarter's worth off the back of each avocado half so they lay flat. Sprinkle a little salt in each pit hole. Place the avocado halves in an oven-safe skillet, pitted side up, propped against the side to keep them steady.
3. Pour half the egg into the center of each avocado half. Depending on the size of your avocado, you may need to scoop out some of the flesh to make room first. Add any spices or condiments you like on top. Suggestions include hot sauce, chili powder, cumin, paprika, or lemon zest.
4. Carefully place the skillet in the oven and bake for 16-18 minutes, until the egg is set.

Ingredients: Texas Hash

NOTE: You will have leftovers if you make this.

227 g ground beef
227 g canned chopped tomatoes
50 g uncooked white rice
1 celery stalk, finely chopped
1 green pepper, finely chopped
1 large onion, diced
7 g chili powder (optional)

1. Preheat oven to 177 degrees C.
2. In a large oven-safe skillet, brown the ground beef on the stove. Add the celery, onion, and green pepper, and cook slightly, stirring everything together.
3. Add the tomatoes, rice, and chili powder, and stir to further incorporate everything.
4. Cover and bake for 45 minutes.

Four Ways To Better Butter

If you plan to cook something this holiday season, at some point you're going to be using butter.  You will be either using it in baking, frying something in it, coating something with it, or spreading it directly onto something you want to eat. Butter on its own is great, but there are ways to get even more out of one of the most versatile cooking fats.

Honey butter is exactly what it sounds like - honey blended into butter. Simple to make, it's great on toast, English muffins, pancakes, waffles, and cornbread.

Ingredients

2 sticks of unsalted butter, room temperature (the better the butter, the better the product)
150 g honey
3 g salt

1. Get the butter you plan to use to room temperature by taking it out of the refrigerator for about 30 minutes. 
2. Put the ingredients in a large bowl and beat with a rubber spatula until it's slightly whipped or mix everything up in a mixer with a paddle attachment.

Store in a food-safe container in the refrigerator.

Brown butter (also known as buerre noisette) is melted butter that gains a nutty flavour after gently cooking it. It works great as a sauce or as a melted butter substitute in both sweet and savory dishes.

Ingredients

1 stick of unsalted butter, room temperature

1. Cut the butter into pieces so it cooks evenly and put the pieces in a pot with light-coloring on the inside. 
2. Turn the stove heat to medium heat to ensure the butter cooks evenly. Stir the butter to move it around as it melts. The butter will begin to foam and sizzle around the edges once melted. Continue stirring. In about 5–8 minutes, the butter will turn golden brown. The foam will slightly subside and the milk solids on the bottom of the pan will toast. You're on the right track if there's a strong buttery, nutty aroma in the air.
3. You don't want the butter to burn, so keep your eye on the stove - do not walk away, and do not stop stirring.  Once some of the foam begins to dissolve and you notice specks on the bottom of the pan have browned, remove the pan from heat immediately and pour the butter into a heatproof bowl to stop the cooking process. The brown specks are toasted milk solids, where most of the brown butter's flavour comes from, so scrape those out of the pan along with the liquid butter.

The butter will solidify as it comes back to room temperature. Once it has solidified, store the browned butter in a tightly covered food-safe container in the refrigerator for 5 days. Wrap in plastic wrap and then a layer of foil and store in the freezer for up to 3 months.

Butter is an emulsion of fat and water. Clarified butter is what you get when you remove everything from the butter that isn't fat. It can be used for frying and sautéing, cooking eggs or steak, and makes a superior hollandaise sauce.

Ingredients

4 sticks of unsalted butter, room temperature

1. Cut the sticks of butter into quarters and place the pieces in a suitable-sized microwave-safe bowl. Microwave on high for 2 minutes.
2. Remove the bowl from the microwave and let it stand for 1 minute. Spoon off the foamy top layer, then spoon or strain the clarified butter through either cheesecloth or a coffee filter into a small food-safe container. Any milky liquid left over at the bottom of the bowl can be thrown away.

Ghee, popular in Indian recipes, is clarified butter cooked even further.

Ingredients

454 g butter, room temperature

1. Cut the butter into pieces and place in a light-coloured pot on low heat. Melt the butter and bring to a simmer. When the butter starts to foam, skim the foam off the top with a spoon.
2. Continue cooking the ghee on low for another 20-25 minutes, or until the middle layer is translucent and you can smell the nutty aroma. Turn off the heat when done, and let it cool down for a few minutes. Strain the ghee through cheesecloth or a coffee filter into a food-safe container. 

Both ghee and clarified butter can be stored at room temperature in a cupboard (away from direct light) for a few months. If you plan to keep it longer, store it in the refrigerator where it will last about a year.

Memories of Dominica

Recently I had the chance to visit the island of Dominica. For those who aren't good at geography, I'm talking about the tropical island near Barbados known for its rainforests, mountains, and black-sand beaches, and not the island near Cuba known for producing cigars, bananas, and major league baseball players. While on the "Nature Island of the Caribbean", I was introduced to breadfruit. Found mainly in tropical regions, breadfruit grows on trees and gets its name from having a texture similar to baked bread when cooked. Breadfruit when dried can be ground into flour, is rarely eaten raw because of its high starch content, and can be cooked the same way you would cook a potato. If you're in the mood for a savoury casserole, consider the recipe below.  Who knows, maybe you'll like it enough to take a trip to the tropics and chop down a breadfruit to eat as I did.

This blog is dedicated to Peroma Xavier.

Ingredients

1 breadfruit (Check Caribbean grocery stores or Whole Foods for one)
360 mL evaporated milk
115 g medium cheddar cheese, grated, with some reserved for topping
75 g Monterey Jack cheese, grated
75 g onions, diced
45 g butter
25 g all-purpose flour
7 g ground mustard
6 g fresh parsley, chopped
2 g salt
1/4 scotch bonnet pepper, diced
1 pinch ground nutmeg
ground black pepper

1. Preheat the oven to 180 degrees Celsius.
2. Cut off the stem part of the breadfruit, then rest that flat side down on your cutting board and cut the breadfruit into wedges. Peel the skin off with a potato peeler or sharp pairing knife. Remove the spongy center of the breadfruit so that you’re left with a wedge that is all breadfruit meat.
3. Rinse the wedges with cool water, then place them in a deep pot and cover with water. Bring everything to a boil, add the salt, and let everything cook for 20 minutes until it’s tender.
4. In another saucepan, heat the butter on low heat, then as it melts add the flour and let it cook for about 4 to 5 minutes. Add the evaporated milk, then turn up the heat to medium and whisk. Add the parsley, scotch bonnet pepper, ground mustard, Monterey Jack cheese, most of the cheddar cheese, onions, nutmeg, and as much black pepper as you see fit. Cook for a few minutes until you have a thick and smooth sauce.
5. Slice each wedge of cooked breadfruit about 1/4 inch thick, then place a layer onto a greased cooking dish. Add a layer of cheese sauce, then another layer of sliced breadfruit, and top with the remaining cheese sauce. Sprinkle on the rest of the grated cheese on top.
6. Place on the middle rack of a preheated oven and bake for about 30 minutes. Let it cool for a few minutes before eating.

Random Thoughts on Jarritos

If I'm having Mexican food, there's a good chance I'm having a Jarritos soda with it. Founded in 1950 by Don Francisco "El Güero" Hill, the popular Mexican soft drink gets its name from the Spanish for "little jugs" as fruit-flavoured aguas fresca were traditionally kept in clay jugs to keep cool for long periods. A cold Jarritos perfectly offsets a spicy taco or burrito. As today is the anniversary of the creation of this beverage, here are my impressions of all that  Jarritos has to offer.  

Lime - One of the original flavours released, this is my go-to Jarritos beverage, mostly because it's the one flavour that's almost always available. Consider it if you want a better-tasting version of Sprite.

Mandarin - As mandarins normally are sweeter than oranges, fans of orange drinks should flock to this. This reminded me of what an orange popsicle would taste like if it were made with Orange Crush. 

Strawberry - I never consider strawberries to be a fruit to be used for juice, so I usually leave this one on the shelf. As close to strawberry Fanta as you're going to get this side of the border.

Tamarind - According to Wikipedia, tamarinds are sweet, brown, tangy pod-like fruits. The taste of this Jarrotos reminds me of the tartness of the powdered iced tea my parents used to buy in bulk back in the day. As it is one of the rarer varieties available, you'll have to see it and be in the mood to experiment before having one.

Guava - Very sweet and very pink. I'm surprised to see this flavour still on store shelves, what with  "Barbie" movie fans buying any and everything pink for their after-viewing parties.

Grapefruit - Other than Wink, grapefruit isn't a flavour that's featured a lot in soft drinks. When you're in the mood for a citrusy sweet-sour beverage, consider seeking this one out.

Fruit Punch - I'd believe it if someone told me this was just all the fruit flavours mixed together. If you call your drinks by their colour, this is prime Red Stuff.

Pineapple - Fans of the elusive pineapple-flavored Crush should give this a try. Perfect for those times when you want a piña colada without any alcohol.

Jamaica - This should be called Hibiscus as Jamaica is a country and not a fruit. You're not going to get the health benefits you would get from drinking hibiscus tea, but you will get that sweet and spicy taste.

Mango - When you taste this you're probably going to want to make this your new mixer for a shot of vodka or rum. Perfect for tropical-themed parties in the backyard.

Watermelon - You don't need Harry Styles to get a Watermelon Sugar high, just have one of these sodas. It's as close as you'll get to drinking a liquid watermelon Jolly Ranger.

Passion Fruit - Actual passion fruit tends to be both sweet and sour simultaneously. Jarritos Passion Fruit falls a lot closer to sweet than sour.

Mexican Cola - The Coca-Cola in Mexico tastes different from the regular gringo version because it uses cane sugar instead of corn syrup to sweeten it. Jarritos also uses cane sugar in their cola, but it tastes to me more like RC cola. See how it improves the flavour of this cola-based barbeque sauce:

Ingredients Cola BBQ Sauce

250 mL Jarritos Mexican Cola
235 g ketchup
69 g Worcestershire sauce
27.5 g brown sugar
6 g salt
1.15 g black pepper
0.5 g garlic powder
2.5 mL hot sauce

1. Mix all ingredients together in a saucepan over medium to low heat.
2. Allow everything to boil for about 5 to 10 minutes until reduced and thickened.
3. Remove from heat and use immediately or pour into storage containers and store in the refrigerator for several months.

Exploding Bonbons for "Oppenheimer" Fans

Going to the movies this weekend? You're probably going to see either the movie about everyone's favorite fashion doll or the one about the development of the atomic bomb, "Oppenheimer". For the filming of the latter, it's been rumoured that the director, Christopher Nolan, detonated an actual atomic bomb on the set of this anticipated film due to his dislike of using CGI effects. Nolan has been coy about how he actually got the effects he wanted for the film, but with the recipe below, it is possible to make an exploding dessert of sorts to enjoy before or after seeing this movie, with no radioactive elements required.

Ingredients:

1 box vanilla cake mix, plus the ingredients called for on the box
1 package each of red, blue, purple and green Pop Rocks candy
475 g white chocolate chips
180 g vanilla icing
10 mL refined coconut oil
cooking spray, for pan
3 drops red or orange food colouring (optional)

1. Preheat your oven to 177ºC and grease a 23-cm x 33-cm pan with cooking spray. 
2. Make the vanilla cake according to the directions on the box, pour the batter into the baking pan, and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Remove the cake from the oven and let it cool completely.
3. Crumble the cake into a large bowl, making sure to break apart any large pieces. Add the icing and stir until everything is fully incorporated. Line a baking sheet with parchment paper, then place a wire cooling rack on the baking sheet. 
4. Roll the cake mixture into 20 small balls about the size of a ping-pong ball. Make a well in each cake ball with your thumb and transfer them to the wire rack. Pour the Pop Rocks into the wells and seal with more cake mixture, rolling one more time to make sure they are all round and sealed. Place the baking sheet in your freezer for 30 minutes, until bonbons are firm.
5. Combine the chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave in 30-second increments, stirring in between. Spoon the melted white chocolate over the chilled bonbons until all are coated.
   
   For those with the ability to draw:
   
   • Mix the food colouring into the remaining white chocolate and transfer everything to a piping bag or a resealable plastic bag, then cut off the tip to create a small hole. Now you can decorate each cake ball with either a mushroom cloud or a rendering of either Fat Man or Little Boy.
     
     
6. Place the bonbons in the freezer for 10 minutes before serving.

Poke - the Hawaiian Fisherman's Friend

Cooking in a hot kitchen when it's hot outside sucks. Even worse is standing in front of a hot grill when it's hot and muggy out, and the air quality is poor. On days like this, consider making a poke (pronounced “po-keh,”) bowl, a popular Hawaiian dish made from diced raw fish that can be served as either an appetizer or a main course. Created by fishermen who took leftover pieces of raw tuna or octopus and mixed it with a marinade of Hawaiian sea salt, seaweed, and roasted local nuts (among other ingredients), poke differs from ceviche because it doesn't use citrus juice as a marinade; this prevents the proteins of the fish from rearranging or denaturing as if heat were applied to them. The popularity of poke has exploded over the years, influenced by Japanese and other Asian cuisines, as well as mainland additions such as sauces like soy, teriyaki, and sriracha, and fresh items like avocado, pineapple, cucumber, edamame, and green onions. Added to a base of cooked rice, this light refreshing meal is perfect whenever the mercury rises.

Ingredients:

454 g sushi or sashimi-grade fish, cut into bite-size pieces (salmon and tuna are good choices)

• Avoid using frozen fish (the cold affects the texture of the fish)

60 mL low-sodium soy sauce
10 mL rice vinegar
10 mL sesame oil
5 g freshly grated ginger
5 g toasted sesame seeds, plus more for garnish
2 green onions, thinly sliced, plus more for garnish
cooked room temperature white or brown rice
edamame
shredded carrots
sliced avocado, cucumber, radish
chopped macadamia nuts (optional)
crushed red pepper flakes (optional)

1. In a large bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, some of the green onions and sesame seeds, and the red pepper flakes if you choose to use them.
2. Add the chopped fish and toss to coat it with the marinade. Refrigerate everything for at least 15 minutes or up to 1 hour.
3. Add the rice to the bottom of four bowls. Top with the marinated fish and any of the toppings. Garnish with the remaining green onions and sesame seeds before serving. Offer both Keypie mayonnaise or sriracha sauce as a topping.

Poke tastes best if it's eaten the same day it is prepared. Refrigerated and stored in sealed containers, poke can keep for up to 2 days. If it starts to look slimy, don't eat it.

Make Dessert And Save Energy: Chocolate chai energy balls

When the weather outside starts to heat up, people start turning on their air conditioners in an effort to cool down. This usually leads to brownouts or blackouts across the province.  In an effort to conserve energy, the Ontario government is offering incentives to people with smart thermostats who are willing to reduce their air conditioning and energy use during peak hours. Those who enroll will see the temperature in their house adjusted by two to four degrees up to 10 times between June and September for up to three hours during peak periods for electricity. For those without smart thermostats (or skeptical about letting a Doug Ford-led government control the temperature in their home), another way to keep cool in the summer is to make foods that don't require you to turn on the oven. Sarah Jade of Tastes by Jade suggests her no-bake chocolate chai energy bites as a tasty way to beat the heat. Even if you're not much of a baker, making these should be no sweat. 

Ingredients

240 g oat flour or almond flour
113 g runny honey
72 g coconut oil, melted
30 g almond butter
25 g unsweetened fine coconut
25 g cocoa powder
9 g chai spice blend (or 5.5 g cinnamon, 2 g ground cardamom, 1.5 g ground ginger)
1/2 tsp salt
Coconut flakes, crush pistachios or cocoa powder to coat balls

1. Melt the coconut oil in a pot and whisk in the honey.
2. Combine all the ingredients in a bowl and mix well.
3. Form the mixture into balls and roll them in coconut flakes, crushed pistachios, or cocoa powder.