March Break Meals: Dinner

Parents often scramble to find activities for their children to do during the annual week long spring break in the school year. If registering them into a day camp is not an option, this can be a good time to show how to cook some meals. Letting children help with meal preparation is a great way to spend time with them, and it also shows the effort involved in making what is put on the table everyday. Here is a dinner recipe that is easy to make and is something that kids like to eat:

Ingredients: Pizza  

420 g flour
240 mL water
10 g baking powder
5 g salt
1 jar of tomato sauce
sliced or grated mozzarella cheese
your favourite pizza toppings

1. Preheat the oven to 200 °C. Whisk the flour with the salt and the baking powder. Add the water and let your child knead the dough into a ball, adding more flour a little at a time if the dough is too sticky. Let the dough rest for 15 minutes.
2. Spread the dough onto a generously floured baking tray, and have your child roll it into the appropriate shape.
3. Spread tomato sauce over the shaped dough, then add the mozzarella cheese and your pizza toppings (for toppings such as onions and sausage, sauté them first to avoid dealing with getting everything to cook at the same time; this would apply to bacon as well).
4. Bake in the preheated oven until the pizza base is puffed and golden, about 15 minutes.
   
   This yeast-free dough recipe can be found in my all-time favourite cookbook, "Cooking for Geeks".

March Break Meals: Lunch

Parents often scramble to find activities for their children to do during the annual week long spring break in the school year. If registering them into a day camp is not an option, this can be a good time to show how to cook some meals. Letting children help with meal preparation is a great way to spend time with them, and it also shows the effort involved in making what is put on the table everyday. Here is a lunch recipe that is easy to make and is something that kids like to eat:

Ingredients: Tacos

115 g corn kernels
6 small corn tortillas
5 g ground cumin + pinch for the salsa
3 ripe tomatoes
1 can black beans
1 small onion
1 lime
1/2 red chili pepper
1/2 jalapeno pepper
Handful of torn cilantro (optional)
salt, pepper

1. Finely chop the tomatoes, onion, both peppers and the cilantro. Cut the lime in half and have your child squeeze out the juice.
2. Put all chopped up items in a bowl, add the lime juice, salt, pepper, and a pinch of the cumin, and have you child mix everything together.  Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
3. Open up the can of beans and drain them. Saute them in a skillet together with corn. After few minutes, season it with the remaining cumin, and some salt and pepper.
4. Heat the tortillas according to the directions on the package. When they are ready, spread a layer of beans and corn on a tortilla followed by some shredded cheese and the fresh salsa.

March Break Meals: Breakfast

Parents often scramble to find activities for their children to do during the annual week-long spring break in the school year. If registering them into a day camp is not an option, this can be a good time to show how to cook some meals. Letting children help with meal preparation is a great way to spend time with them, and it also shows the effort involved in making what is put on the table every day. Here is a breakfast recipe that is easy to make and is something that kids like to eat:

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Ingredients: C-3PO's Pineapple Pancakes

237 mL milk
75 g unsalted butter
30 g brown sugar
30 g baking powder
7.5 g salt
2 cans of pineapple rings
2 large eggs

1. Preheat the oven to 120° C. Open up the cans of pineapple and drain off the juice. Set the pineapples aside.
2. Put the butter in a small saucepan and put it on a burner at low heat in order for the butter to melt. Once the butter has melted, turn off the heat and let the butter cool for a bit.
3.  Pour the flour, brown sugar, baking powder, and salt into a mixing bowl, and allow your child to stir everything up until it is well mixed.
4. Break the eggs in another mixing bowl (you know better than me if this is something your kid is capable of doing). Add the milk and about 60 mL of the melted butter and whisk everything until it is well mixed. Slowly mix in the flour mixture until everything is blended - what part(s) you want your child to do here is up to you.
5. Pour the remaining melted butter in a frying pan and spread it around to coat the cooking surface. Put the pan on the stove and switch the heat to medium-high. When the pan is hot after about a minute or so, pour in some of the batter. Cook the pancake until golden underneath and bubbles burst on the top, about three minutes.
6. Have your child place a pineapple ring in the middle of the pancake. With a spatula, carefully flip the pancake. Cook until the pancake is golden brown on the second side, about two minutes. Transfer the pancake to a baking sheet, and put the sheet in the oven.
7. Repeat steps 5 and 6, adding butter to the skillet as needed. Serve the pancakes warm and butter and syrup.

This and other kid-friendly recipes can be found in "The Star Wars Cookbook".

Q & A with Maverick's Donut Company

Maverick’s Donut Company came about through a collaboration between the partners of two well-known local restaurants, and has made doughnut lovers in Ottawa stand up and take notice.   I had a chance to ask them some questions to Dominic Santaguida, the owner of the business, via e-mail recently, and here's what he had to say, as dictated through his partner Stacey:

FRANKLIN on FOOD: Is it the pastry or the toppings that makes the perfect doughnut?
STACEY SANTAGUIDA: That is of a personal choice, some people like plain donuts, and others like them all dressed up.

FRANKLIN on FOOD: What is it that makes Maverick’s stand out from the other specialty bakers in Ottawa?
SS: First, we are simply a donut shop. we serve beverages, but only donuts, no pastries etc.

FRANKLIN on FOOD: Was it hard to come up with the ideas for your signature doughnuts?
SS: We tried a few different things but really narrowed in down very quickly to the six we currently have with the plan to expand our signatures to many more.

FRANKLIN on FOOD: What was the creation you thought would be in the sweet six but wasn’t?
SS: A key lime donut, we will bring it back in the summer months to test out its popularity then.

FRANKLIN on FOOD: If you could take over a Tim Hortons for a week, what changes would you make, and why?
SS: We would not like to take over Tim Hortons for a week, as their operations are not at all like ours. We do fresh in house donuts only. No sandwiches, breakfast meals, soups or meal type things. We are strictly donuts and coffees/drinks. We aren't a chain either... Nothing wrong with Tim's, just not the same business.

FRANKLIN on FOOD: Other than doughnuts, what’s your go-to sweet treat to eat?
SS: Actually donuts are one of my most favourite things, but most of all I love apple fritters, which we are in the process of perfecting and getting onto the menu.

The Quick and Dirty Guide to Food Aphrodisiacs

People looking to get lucky on Valentine's Day or any other time of the year inevitably start thinking about aphrodisiacs. While there's no known food or drink that stimulates sexual desire (if there was, wouldn't you be eating more of it already?), we do know that certain foods can trigger chemical reactions in the brain to send a flood of happy hormones through the body, which is just as good. Here are some of the more common and uncommon ones:

Arugula - This spicy plant has always been trendy, as it's been considered an aphrodisiac since the first century A.D. It is rich in vitamins A and C, which are essential for sex hormone production. It also delivers many minerals and antioxidants that are important to put the body in its sexual prime. A good source of zinc (excellent for promoting good blood flow to the nether regions), as well as other sex-aiding minerals like magnesium and potassium, arugula is also said to help clear the mind, so while it won't raise you or your partner's sexual energy, it might put the two of you in the right mindset for romance - something to consider for the next salad you order or make.

Red wine - Alcohol has always helped people get to a warm place of relaxation. Red wine is good for vascular health; good blood flow means better orgasms; better orgasms mean better sex. And it's not like you weren't going to order some with your Valentine's dinner anyway. Just remember to enjoy in moderation.

Asparagus - Is having your pee smell funny worth a vegetable's aphrodisiac effect?  The Vegetarian Society says yes, recommending three straight days of asparagus nibbling for the best effects. This long, fibrous shaft is full of nutrients needed for healthy hormone production (vitamin E), and compounds found in asparagus (steroid glycosides) have been known for their ability to promote sexual hormones. It is also a source of folate, which is important for female reproductive health and for the health of sperm.

Maple syrup - There's another reason to head to the sugar bush this season. A great source of manganese (which fights free radicals and is essential to the health of the reproductive system), maple syrup is also a source of zinc, another element that aids in the blood flow (it's also important in the prevention of prostate cancer), and can give the body that quick fix of energy at a key moment.

Chilli peppers - Beyoncé has hot sauce in her bag for a reason. Hot peppers contain capsaicin, a chemical that gets the blood pumping to increases circulation and stimulate nerve endings. Just be careful where you're dabbing that stuff, as people have gone to the ER because they got carried away literally spicing things up in the bedroom.

Avocado - The name of this fruit comes from the Spanish word aguacate which ironically comes from the proto-Aztecan word for "testicle" due to the likeness between the fruit and the body part. While this does not mean the word "guacamole" translates to mean "testicle sauce", avocados do contain high levels of vitamin E and potassium which can help in maintaining a high energy level for any activities you care to indulge in.

Oysters - Like all foods of the sea, the oyster's aphrodisiac history can be traced back to the ancient Greeks. They believed Aphrodite, goddess of love, was born of the sea and that all ocean creatures retained some of her powers. Any amorous effect is probably more from the zinc the oysters contain, which is key for testosterone production. With their slightly salty/sweet scent so similar to a potent female pheromone, it's no surprise no less of an authority than Casanova himself allegedly consumed 50 of the bivalves each day to keep his libido up. Please note that there have been recent cases of acute gastrointestinal illness linked to oysters, so be mindful of a few bad hombres out there.

Mangoes - You've always wondered after seeing that "Seinfeld" episode, but there is some basis to the aphrodisiac allure of mango. With its juicy, fleshy texture, and natural sweetness, mangoes are good sources of vitamins A, C, and E, the sex vitamin, the key to virility - it moved for a reason.

Chocolate - Dark chocolate has been shown to cause a spike in dopamine, which induces feelings of pleasure. It also contains flavonoids, antioxidants similar to those found in green tea and red wine, and phenylethylamine, which releases a hormone that occurs during sexual intercourse. This may explain why a box of chocolates is the standard Valentine's Day gift, no matter how much of a cliche it has become.

Hemp - The aphrodisiac effects of hemp lay more in the area of cannabis and hashish, but hemp seeds are rich in the Omega-3 fatty acids, useful in improving mood, as well as a good source of vitamin E (aka the sex drug). As a friendly reminder, please remember that any other hemp delivery methods you know of may not be legal yet.

Ginkgo Biloba / Ginseng - People have been fascinated by ginkgo biloba and ginseng for centuries, with both claiming improvements in cognitive abilities and libido; it works on both heads if you will. Ginkgo supposedly increases blood flow to the brain as well as to the nether regions, along with increasing dopamine and adrenaline. Along with being phallic, ginseng root is commonly used as a healing agent to treat fatigue, reduce stress, fight infection and cure impotence. Stamina and quick bursts of energy are useful in any horizontal jogging; your results may vary.

Fish Sauce - Your New Best Friend

I first became aware of fish sauce when I received a bottle of Cock brand fish sauce as a gag housewarming gift several years ago. The name and the smell of the product was too much for my friend to resist not giving to the single man I was at the time, so I laughed, thanked him, and put it under the sink where it stayed for several years until I threw it out. Because I wasn't as savvy about food as I am now, I never used it in anything I cooked. Today, it is something I would consider a pantry staple, as it adds a funky briny flavour to any recipe it is used in. Made from small fish such as anchovies, the fish is packed between layers of salt in either earthenware containers or wooden barrels. Bamboo racks are then placed over the final layer with a weight on top to keep the fish from floating around. The container is then covered with an airtight top and set in a warm spot where it is left to ferment for 12-18 months; the salt used in the process kills any bacteria that could grow during this period. As the fish break down, it produces a brown liquid which is drained from a spigot at the bottom of the container and then bottled as fish sauce. Sweeteners like sugar or fructose are sometimes added, as well flavour enhancers such as MSG, or preservatives, most commonly sodium benzoate. High-end fish sauce is the first liquid to be drained off the fermented fish and is best used in dipping sauces. The less expensive varieties come from secondary drainings (salt water is added and the sauce is collected after a shorter second fermentation period) and can be used for regular everyday use. I like to use fish sauce in marinades and hamburger and meatloaf mixes, or whenever I see a recipe that requires soy sauce. As the taste and smell can be quite pungent, it's best to use it like Grandpa did with his Brylcreem - a little dab'll do ya. Use it as a way to add a savoury note to your favourite recipes - if you're still as skeptical as I was all those years ago, try this recipe, and be wowed by the results.

Ingredients - Braised Lamb Shank with Fish Sauce

4 454 g lamb shanks, fat and silver skin trimmed
230 g baby carrots, scrubbed or 230 g larger carrots cut into smaller pieces
220 g cilantro, Thai or sweet basil, and/or celery leaves, divided
30 g finely chopped cilantro stems
950 mL chicken stock or low-sodium chicken broth
120 mL fish sauce divided (plus more for serving, optional)
60 mL vegetable oil
12 garlic cloves, 6 smashed, 6 finely chopped
6 dried bird chiles
5 medium-sized shallots, thinly sliced
4 kaffir lime leaves (lime zest can be used as a substitute)
2 bay leaves
2 large fennel bulbs, quartered

1. Place the smashed garlic in a resealable plastic bag along with the lamb shanks and half (60 mL) the fish sauce. Seal the bag, pressing out the air, and give it a good shake to coat the meat. Place it in the refrigerator for at least four hours and up to one day.
2. Remove from the fridge and let the lamb sit at room temperature for an hour. Preheat the oven to 150 °C. Heat the vegetable oil in either a large Dutch oven or a heavy pot over medium-high heat. Take the shanks out of the bag (discard the marinade) and add them to the pot. Cook the lamb for 14-18 minutes, turning occasionally until they are browned evenly on all sides.
3. Transfer the meat to a large plate. Reduce the heat on the pot to medium, and cook the shallots, cilantro stems, and chopped garlic, stirring often and scraping up the browned bits from the bottom, until the shallots are golden, about 5-7 minutes. Add the chillies, lime leaves, bay leaves, chicken stock/broth, and the remaining fish sauce, all while stirring and scraping up from the bottom of the pot.
4. Bring everything to a simmer,  return the lamb to the pot, and cover the pot with a lid. Transfer the pot to the oven, and braise the meat until it pulling away from the bones, but not quite fork-tender, about 50 minutes to an hour. Turn the shanks and the fennel and carrot, submerging them in the liquid. Cover and continue braising the minute for 40 to 50 more minutes.
5. Let the shanks rest for 15 to 20 minutes before serving. Serve with the fennel and carrots, and some of the braising liquid. Top with cilantro, basil and/or celery leaves, and seasoned with a few drops fish sauce if desired.

DIY Cinnamon Whiskey

Greetings and salutations everyone. Hope your 2016 ended well, and that your 2017 has started right.

This year is the 150th anniversary of Confederation, and with these cold winter nights and Winterlude ahead of us, a great way to kick off the celebrations is with a hot toddy flavoured with Fireball Cinnamon Whisky. While most people have done shots of this cinnamon-flavoured liqueur, few know about its Canadian origins. Originally part of Seagram's line of flavored schnapps in the mid-1980s, it was called Dr. McGillicuddy’s Fireball Cinnamon Whisky, and was only made in Canada. As the schnapps fad started to fade, Seagram's sold off its entire McGillicuddy portfolio to the Sazerac Company, who decided to spin the cinnamon whiskey off from the others in 2007 and marketed it to college party towns, making it the hit that it is today. With the stores already filled with cinnamon hearts for Valentine's Day for sale, it's worth it for Fireball fans to give the recipe for this homemade version a try:

Ingredients

750 mL whiskey (the cheaper the better)
220 g cinnamon hearts (or some other hard cinnamon-flavoured candy)

1. Pour the whiskey into a suitably sized resealable container. Add the cinnamon candy, seal well and give the whole thing a good shake.
2. Let the mixture sit overnight to allow the candies dissolve and infuse the liquor. Strain out any remaining candy and rebottle.

Ingredients - Cinnamon Hot Toddy

1 shot whiskey
60 mL boiling water
5 mL honey
3 whole cloves
2.5 g ground nutmeg
1 cinnamon stick

1. Pour the honey, boiling water, and the cinnamon whiskey into a mug. Spice it with the cloves and cinnamon. 
2. Let the mixture stand five minutes to let the flavours mingle, then sprinkle with the nutmeg before serving.