Tag Archives: recipe

Baked Carrot Cake Doughnuts (NYT Cooking)

15 Apr

Baked Carrot Cake Doughnuts

Yossy Arefi for The New York Times (Photography and Styling)

  • YIELD: 12 doughnuts
  • TIME: 35 minutes

Banana Bread… Pandemic Comfort Food

2 Apr

It’s weird. It’s been 2 weeks of self-quarantine. Every I know has been cooking, but in the last 3 days, everyone is talking about making banana bread. Probably because the bananas that everyone stocked up on 2 weeks ago have gone totally brown, so it was just a matter of time, but it’s also because it’s comfort food, and we all need that now.

Here’s a couple of recipes I’m planning to try:

*****

Triple Chocolate Banana Bread

Prep Time:15 Min Cook Time:1 Hr Total Time:1 Hr 15 Min
Ingredients
  • 2 cups (500 ml) oat milk
  • 2 tsp apple cider vinegar
  • 3 tbsp maple syrup
  • 1/4 cup (60 ml) coconut oil
  • 3 ripe bananas, mashed
  • 250 g all purpose flour
  • 2/3 cup (60 g) cocoa powder
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 tsp cinnamon
  • 100 g dark chocolate chips (or crushed chocolate bar)
Ganache
  • 100 g dark chocolate
  • 1/4 cup (60 ml) coconut oil
Instructions
  • 1
    Preheat the oven to 350°F (175°C). Line a bread rectangular baking dish (34×12 cm, 2 litres) with baking paper.
  • 2
    Mix together oat milk and vinegar and leave for a few minutes. In a larger bowl whisk together maple syrup and coconut oil. Add the milk and vinegar mixture and mashed bananas. Whisk to combine.
  • 3
    Sift together the flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Slowly add to the wet ingredients while whisking on low speed or with hand. Fold in the coconut chips and transfer to baking dish. Bake for 1 hour.
  • 4
    Leave it to cool completely. On a double boiler melt together the chocolate and coconut oil. Pour over the bread and leave to cool down and harden.
  • 5
    Store cover in fridge for up to 4 days. Top with fresh blueberries, toasted hazelnuts, whatever you want.

Recipe Credit: http://dearkitchen.net/triple-chocolate-banana-bread-bananin-kruh-s-trojno-cokolado/

******

Vegan Banana Bread to Live For
Servings1 loaf
Ingredients
Instructions

Mash your bananas- I use a Vitamix and just throw them in there, along with the next four ingredients, and blend them until broken up, but still a tad chunky.

Mix the remaining dry ingredients (other than the topper), well, so that there are no lumps and so the baking soda is really well incorporated (nothing worse than biting into a chunk of salty baking soda! … ok there’s lots worse. But it is something unpleasant that can be avoided easily).

Add your banana blend to the dry ingredients and stir until there is no more flour visible- remember to stir from the bottom! And do not over stir, lest the flour get gummy.

Pour into a coconut-oiled or parchment paper lined loaf pan and top with the toppers.

Pop in the oven for about 45 minutes, or until a knife inserted through the top middle of the loaf comes out clean. Leave to cool a bit, then, slice, and… you need to drizzle those slices with chocolate.

******

Brown-Butter Banana Bread Recipe

Recipe from the Tasting Table Test Kitchen

Yield: 1 loaf

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour and 10 minutes

INGREDIENTS

  • Nonstick cooking spray, for greasing
  • 10 tablespoons unsalted butter, divided
  • 3 large ripe bananas, mashed, plus 1 halved lengthwise for decoration
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 cup dark brown sugar, plus more for coating
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon ground nutmeg

DIRECTIONS

1. Preheat the oven to 350˚. Grease a 9-by-5-inch loaf pan with cooking spray.

2. In a light-colored sauté pan, brown the butter and set aside. In a small bowl, reserve 2 tablespoons of the browned butter for basting; let cool slightly.

3. In a medium bowl, mix the mashed bananas with the eggs until fully incorporated.

4. In a separate medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, salt and nutmeg. Using your hands, break apart any large clumps of sugar that remain. Pour the banana mixture into the dry ingredients and mix together until just combined. Pour in the 8 tablespoons of melted brown butter and stir until fully incorporated.

5. Transfer the batter to the prepared loaf pan. Dip the 2 banana halves in some brown sugar cut-sides down; dust off any excess sugar. Place the sugared bananas in the batter cut-sides up and bake until a toothpick inserted into the middle of the loaf comes out clean, 55 to 60 minutes.

6. Once the banana bread has finished cooking, brush the top with the 2 tablespoons of reserved browned butter. Allow the banana bread to cool; serve slightly warm or completely cooled.

*****

Dominique Ansel’s Banana Bread

Recipe adapted from Dominique Ansel, Dominique Ansel Bakery, New York, NY

Yield: 1 loaf
Prep Time: 20 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 30 minutes

INGREDIENTS

  • 2 cups sugar
  • 2 cups flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3 eggs
  • 4 overripe bananas, mashed
  • 14 tablespoons unsalted butter, melted, plus more for greasing pan

DIRECTIONS

1. Preheat the oven to 350°. Grease a 10″ x 5″ x 3 ½” loaf pan and set aside. In a large bowl, combine the sugar, flour, baking soda, nutmeg, salt and baking powder. In a separate bowl, beat the eggs and combine with the mashed bananas. Pour the wet ingredients over the dry ingredients and mix together until just combined. Stir in the melted butter until fully incorporated.

2. Pour the batter into prepared pan and bake until golden brown and a cake tester inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Allow to cool for 20 minutes before slicing.

I like to add a crunchy cinnamon-sugar topping to this bread. To do this, mix together 3 parts sugar and 1 part cinnamon (by volume) and sprinkle generously over the batter before baking.

Dominique Ansel’s Banana Bread

******

Nana’s Banana Bread

Recipe adapted from DamGoodSweets

Yield: 1 loaf

Cook Time: 1 hour, 10 minutes

INGREDIENTS

  • 1 stick unsalted butter, at room temperature, plus more for the pan
  • 1¾ cups all-purpose flour, plus more for the pan
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 very ripe bananas
  • 1 teaspoon fresh lemon juice
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • ½ teaspoon pure vanilla extract
  • 2 large eggs
  • ¼ cup buttermilk

DIRECTIONS

1. Heat the oven to 350°. Grease the bottom and sides of a 9-by-3-inch loaf pan with butter, then dust with flour.

2. In a bowl, sift together the 1¾ cups flour, cinnamon, baking soda and salt. In another bowl mash the bananas with the lemon juice.

3. In a large bowl, using an electric mixer, beat the 1 stick of butter with the sugar and vanilla. Beat in the eggs, one at a time. Add a third of the dry ingredients and half of the buttermilk; mix. Repeat until all of the dry ingredients and buttermilk are incorporated, then beat in the banana mixture.

4. Pour the mixture into the loaf pan and bake in the middle of the oven for 60 to 70 minutes, until the top of the bread is golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then turn out onto
a rack and let it cool completely.

******

Brown Butter Banana Bread

Super moist banana bread made extra flavorful with brown butter. This banana has amped up flavor plus perfect texture and is so easy to make.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes

Ingredients

  • 3 medium bananas*, mashed (about 1 cup mashed)
  • 1 cup sugar
  • 1/2 cup plain fat free Greek yogurt (or sour cream)
  • 1/2 cup butter (1/2 cup is equal to 1 stick or 8 tablespoons)
  • 2 eggs
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla
  • 1 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • optional: 1/2 cup semi sweet chocolate chips

Instructions

  • Preheat oven to 325 degrees and grease a 9×5 inch loaf pan.
  • In a small sauce pan, melt butter. Once melted, continue to cook at a gentle boil, stirring occasionally, until butter is no longer yellow and reaches a golden amber color. Remove from heat and transfer to a large mixing bowl along with mashed banana, Greek yogurt (or sour cream), sugar, eggs, buttermilk, and vanilla. Mix well.
  • Add flour, baking soda, and salt and stir (don’t use an electric mixer for this part!) just until dry ingredients are incorporated and there are no more streaks of flour in the batter. Don’t over mix. (If adding chocolate chips, stir them in now)
  • Pour batter into your prepared baking pan. Bake for 50-60 minutes until an inserted toothpick in the middle comes out clean (a few loose crumbs are okay but no wet batter).
  • Allow to cool at least 10-15 minutes. Slice and serve immediately or store in airtight container at room temperature up to 5 days.

Notes

For most flavorful banana bread, use very ripe bananas (that have begun to brown)
******

Brown Butter Caramelized Banana Bread

yield: 1 large loaf of banana bread

Author: Kayla Howey

ingredients

1 1/3 cups all-purpose flour
1 tsp baking soda
¾ tsp kosher salt
1 stick butter, cut into 8 pieces
½ cup granulated sugar
½ cup honey
12 oz mashed brown bananas (about 3 medium bananas)
2 eggs, beaten
½ cup Greek yogurt
1 ½ tsp pure vanilla extract
½ tsp pure almond extract (optional)
2 tbsp butter
2 ripe bananas, sliced
pinch of kosher salt
2 tbsp honey
softened salted butter, for slathering
more honey, to drizzleinstructions
Preheat the oven to 325°F. Grease a 9×5 loaf pan and place a piece of parchment paper inside so that it sticks to the sides and hangs over the pan.
Whisk the flour, baking soda, and salt together in a mixing bowl. Set aside.
Add the butter to a saucepan and melt it over medium-low heat. Allow it to continue to cook over low heat as it starts to bubble. After 5-6 minutes, the bubbling will begin to subside as it becomes browned and nutty smelling. The speckles should be a deep amber color, but not black (watch it closely as it will burn quickly). Turn off the heat and allow the butter to cool slightly.
Add the sugar to a large mixing bowl. Pour the brown butter in. Whisk vigorously until really well combined. Whisk in the honey, mashed bananas, eggs, Greek yogurt, vanilla, and almond extract until incorporated.
Fold in the dry ingredients until smooth. Pour the batter into the prepared loaf pan.
Meanwhile, heat a large sauté pan over medium heat. Add the butter and let melt. Add the sliced bananas, spreading them out into an even layer. Let caramelize on one side until golden. Season with a pinch of salt. Flip the bananas over and cook for another minute. Stir in the honey. Let bubble for a minute or so. Turn off the heat.
Spoon half of the caramelized banana mixture over the batter. Reserve the rest for serving.
Bake the banana bread uncovered for 55 minutes until browned. Let cool slightly. Use the parchment paper to pull the bread out of the pan. Slice it into thick slices and serve warm with softened salted butter, a drizzle or so of honey, and the reserved caramelized bananas.
notes
Use the darkest, softest bananas you can get your hands on for the best tasting banana bread!

******

Brown Butter Bourbon Banana Bread

By Jennifer Perillo

Food52 Editors’ Comments: WHO: Jennifer Perillo is the author of the cookbook “Homemade with Love.” WHAT: A blond, bold, boozy bread with brown butter, bourbon, buttermilk, and brown sugar. It’s bananas! HOW: Dice one banana and sauté it in brown sugar until it’s caramelized. Mash the other two bananas, then beat them with eggs, sugar, brown butter, vanilla, and bourbon. Add this to your dry ingredient mixture along with some buttermilk, then fold in toasted pecans and the caramelized banana pieces. WHY WE LOVE IT: Why are we so conditioned to always mash bananas before putting them into a banana loaf? This recipe is going to break our habit. Folding diced, caramelized bananas into the batter provides bites of sweet, pure banana flavor to an otherwise monotonous bread. Oh, and this quick bread also has bourbon in it. Enough said.

Serves one 9-inch loaf

  • 2 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter
  • 3 very ripe bananas
  • 2 large eggs
  • 3/4 cups plus 1 tablespoon, brown sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon bourbon
  • 1/2 cup buttermilk
  • 2/3 cups toasted, chopped pecans
  1. Preheat oven to 350° F. Grease only the bottom of a standard size loaf pan with butter or nonstick cooking spray. Combine flour, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
  2. Melt butter over medium heat in a small, heavy-bottomed pot. Cook until it begins to brown, but not burn; it will smell nutty and fragrant. Remove from heat and let cool for 10 minutes.
  3. Peel and dice one banana. Mash the remaining two bananas in a small bowl; set aside. Heat 1 tablespoon of the brown sugar in a small skillet over medium heat until it begins to melt and turn golden. Add diced banana pieces and sauté until well coated and caramelized. Remove from the pan and set aside.
  4. Beat eggs on medium speed in a stand mixer. Add the remaining brown sugar and beat until foamy and combined. Add the mashed bananas, cooled browned butter, vanilla, and bourbon; beat until mixed well. Scrape down sides of bowl again with rubber spatula.
  5. On low speed, pour in 1/3 of the flour mixture. Increase mixer speed to medium and mix until just blended. Pour in 1/3 of buttermilk and beat until just blended. Repeat this process with remaining flour and buttermilk. Fold in pecans and caramelized banana pieces. Pour into prepared loaf pan and bake for 55 to 60 minutes, until a toothpick inserted in center comes out clean.

Mille-Crêpe Tiramisu Birthday Cake

4 Sep

millescrepes-recipe

You know you want to make this….

Mille-Crêpe Tiramisu Birthday Cake

Recipe adapted from Francisco Migoya of Hudson Chocolates, Poughkeepsie, New York

Yield: One 8-inch cake

Cook Time: 40 minutes (plus 5 hours chilling)

INGREDIENTS

Crêpes

  • ¾ cup plus 2 tablespoons cake flour
  • ¾ cup plus 1 tablespoon all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons kosher salt
  • 4 large eggs
  • 5 large egg yolks
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
  • 2 cups whole milk
  • 3 tablespoons Armagnac or cognac
  • Nonstick pan spray

Tiramisu Filling

  • 1¼ cups confectioners’ sugar
  • 4 cups mascarpone cheese
  • ½ cup sweet Marsala wine (or half as much rum or coffee liqueur)
  • ¼ cup natural cocoa powder

DIRECTIONS1. Make the crêpe batter: In a fine-mesh sieve set over a medium bowl, sift together the cake flour, all-purpose flour and sugar. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth and webby (it will be very thick). In a slow, steady stream, whisk in the butter, then the milk and the Armagnac, until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour.

2. Line a baking sheet with parchment paper. Set an 8-inch nonstick skillet over medium-high heat. Lightly coat with nonstick pan spray. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crêpe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crêpe, then flip the crêpe over using a spatula, a more vigorous jerking motion, or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crêpe onto the parchment-paper-lined baking sheet. Repeat until all of the batter is used (you’ll end up with about 20 crêpes total, and will need 18 for the cake). Refrigerate the crêpes on the baking sheet until completely chilled, at least 2 hours or overnight.

3. Make the tiramisu filling: To a fine-mesh sieve set over a large sheet of parchment paper, add the confectioners’ sugar. Transfer the confectioners’ sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), and add the mascarpone cheese and the Marsala wine. Use the paddle attachment to combine the mixture on low speed until well combined.

4. Remove the crêpes from the refrigerator. Insert an 8-inch cake round (a cardboard circle for the cake to rest on) into an 8-inch cake ring. Add 1 crêpe to the cake round so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crêpe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes, leaving the last crêpe on the top plain (refrigerate the leftover filling; you’ll use it to finish the cake). Leaving the cake in the cake ring, chill the cake in the refrigerator for at least 2 hours or overnight.

5. Remove the cake from the refrigerator and use a blow-dryer to warm the sides of the cake ring and loosen it (a hot, wet and wrung-out kitchen towel pressed against the sides of the ring works too). Remove the ring by setting the cake on top of a tall, quart-size cylindrical can (a 28-ounce can of tomatoes works well). Slide the cake ring down (if it sticks, apply more heat); the ring should slide right off while the can supports the cake. Remove the cake from the can and set it on a cake plate or platter. Spread the remaining tiramisu cream on top of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.

Read more:http://www.tastingtable.com/entry_detail/chefs_recipes/12552/Mille_Crepe_Tiramisu_Birthday_Cake_Recipe.htm#ixzz3koGBco7a

Avocado Caesar Salad

4 Oct

Avocado Caesar Salad

Ingredients
1 ripe Hass avocado
1/3 cup extra-virgin olive oil, plus more if needed
1/4 cup grated Parmesan cheese
2 tbsp red wine vinegar
1 tbsp freshly squeezed lemon juice, plus more to taste
1 to 2 garlic cloves, peeled and sliced
3/4 tsp Worcestershire sauce
1/4 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
2 hearts of romaine, torn into bite-sized pieces
8 thin slices of baguette, brushed with olive oil and toasted until golden
Shaved Parmesan cheese (or grated)
Flaky sea salt

Instructions
1. Cut the avocado in half lengthwise, and carefully remove the pit. Scoop flesh into a blender, then add extra-virgin olive oil, 1/4 cup Parmesan cheese, red wine vinegar, lemon juice, sliced garlic, Worcestershire sauce, kosher salt, and black pepper. Pulse for 1 to 2 minutes until the dressing is smooth. You will still see some small flecks of avocado in the dressing.

2. Season to taste with additional lemon juice, kosher salt, and black pepper. Store dressing in the refrigerator for up to three days.

3. To make the salad, spoon some of the dressing in a big bowl, and add torn romaine. Gently toss until the lettuce is lightly coated. You don’t want the leaves drowning in dressing. Divide the dressed greens and golden crostini among four plates.

4. Finish with shaved Parmesan, more black pepper, and a sprinkling of flaky sea salt. Serve extra dressing on the side.

POMEGRANATE AND CUCUMBER SALAD

27 Aug

Cucumber Pomegranate Salad

What you will need:

1 1/2 to 2 cups pomegranate seeds
2 1/2 cups chopped cucumber (English or Persian)
1/3 cup Greek yogurt
1-2 cloves garlic chopped or pressed
red onion thinly sliced
1 T chopped fresh or dried dill
lemon
salt & pepper

 

1. Cut up cucumber and chop dill. Thinly slice red onion. Place in a mixing bowl with the pomegranate seeds and add the pressed garlic.

2. Add the yogurt, a few squeezes of lemon and salt and pepper to taste. Mix well. Eat as a side dish or pairs well with fish.

 

Thank you peaceloveshea.com

 

 

Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)

13 Jan

JAPANESE MARINATED SOFT BOILED EGG FOR RAMEN (AJITSUKE TAMAGO)

Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)

About This Recipe

YIELD: makes 6 eggs
ACTIVE TIME: 10 minutes
TOTAL TIME: At least 4 hours to marinate

Ingredients

  • 1 cup water
  • 1 cup sake
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/2 cup sugar
  • 6 eggs

Procedures

  1. Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside
  2. Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end). Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate)
  3. Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.

Thanks to Serious Eats

Avocado Toast

18 Apr

avocado toastWhat you will  need:

  • 1 ripe avocado
  • REALLY good bread – dense, seedy – I like Cob’s Cape Seed Loaf. Believe me, the bread makes the difference.
  • extra virgin olive oil that’s just for eating – I like Bom Dia
  • truffle oil (optional)
  • fresh lemon juice (for sprinkling)
  • sea salt
  • freshly ground pepper
  • cayenne pepper
  1. Toast bread till crispy
  2. Drizzle extra virgin olive oil and truffle oil (optional, to taste) – can go on bread or on avocado. Personal preference.
  3. Put as much avocado on your toast as you want – some recipes call to mash like guacamole but I prefer mash some, leave some chunks. It’s a personal preference.
  4. Sprinkle lemon juice on avocado.
  5. Season with sea salt (crunchy), freshly ground pepper and a healthy sprinkle of cayenne pepper.

Homestyle Craving: 小米粥 Millet Congee

20 Dec

20121021_172600When I went back to Taiwan, out of the very many dishes I craved, I really wanted something that I dreaded to eat as a child. It was tasteless but nutty and had a weird texture – that’s probably because my mom wouldn’t let me put brown sugar in it. The secret to 小米粥 is to toast the millet before you make it into congee. Simple, but I couldn’t figure it out till I asked my grandma. If you have a chance to go to Taipei, hit up the restaurant on the corner across from the parking lot at the Shida Night Market (vague, I know) – really good stuff.

Note that if you apply heat to the millet beforehand, it will be more separate in the porridge as the starch will have hardened. Thus it’s recommended to toast QUICKLY 1/3 to 1/2 for flavour, then rinse with the rest and then cooked.

UPDATE: Mine wasn’t turning out in the same consistency as what I ate in Taiwan. Mom said to add half a cup (rice cup) or less of uncooked rice. Wash and cook with the millet.

UPDATE 2: For creaminess – boil water w/bit of salt then add millet. Cook like you would with oatmeal. Add almond milk for creaminess & boil down. Add raw sugar to taste. 

NOTE: if you need to add more water if the consistency is too thick, ADD BOILING WATER, not cold water!!!

小米粥 Millet Porridge (Xiao Mi Zhou)

Ingredients:

Serves: 3-4
Yield: 3 cups
  • 1 3/4 cups water
  • 2 cups boiling water as reserve
  • 1/2 cup dry millet
  • 1/2 chinese cup of uncooked rice (more like 2-3 tablespoons)

Directions:

  1. Toast 1/3 or 1/2 of the millet in bottom of pan or in skillet over medium-high heat for 3-5 minutes, until some aroma begins to waft.
  2. In the meantime, bring water to a boil. How much you use depends on how thick you want your porridge.
  3. Add the rest of the millet.
  4. Add millet to boiling water and boil over medium-high to low heat for 25 – 30 minutes, until done. It will not absorb all the water, but some color and starch will be released to let you know as cooking finishes.
  5. If desired, add a few tablespoons of milk for creaminess.
  6. Eat warm, adding  demerara sugar or honey to taste.

If you like chinese soups, check out The Chinese Soup Lady – for all the pregnancy soups, confinement soups etc.

Greek Quinoa Salad

18 Jun

Quinoa is a super food – it’s great if you’re on the South Beach diet, it’s high in fibre, low on the glycemic index and a complex protein. It’s really good depending on how you make it, because by itself it’s tasteless, bland, bitter and kind of beany smelling, even though it’s really a seed. I eat this particular quinoa salad 5-6 days a week for breakfast, lunch, dinner, snack or even as a late night snack. Prepare in advance, chill, and consume within 4-5 days, if it can last that long =)

Greek Quinoa Salad

note: some people like more quinoa, some less, o less tomatoes and more onions, so measurements based on personal preference.

  • quinoa ( prepared as per the package) – I like to use Bob’s Red Mill Organic Whole Grain Quinoa
  • grape tomatoes, halved
  • japanese cucumbers, diced
  • red onion, diced
  • minced garlic to taste
  • feta cheese (I like Happy Cow Goat Feta from the Okanagan – not as salty. Found at Whole Foods, Donald’s Market)
  • 1/2 lemon, juiced (or more if you want it to be more tangy)
  • 2-3 splashes white wine vinegar
  • 1 teaspoon extra virgin olive oil
  • salt, to taste
  • ground black pepper, to taste
  • agave
  1. Prepare quinoa – rule of thumb is rinse, 2 parts water to 1 part quinoa, let water boil, add quinoa, cover, cook for 10 minutes or till all the water has evaporated or been absorbed, fluff with a fork, cover and let stand for 15 minutes. Chill, because if you don’t and add the veggies, you’re going to have steamed vegetables on your hands.
  2. Add tomatoes, cucumbers, onion, minced garlic to cool quinoa. Fluff.
  3. Add lemon juice, white wine vinegar, olive oil and fluff till well blended.
  4. Salt & pepper to taste, and just a squeeze of agave.
  5. Lastly, crumble feta cheese and fluff.

L’Abattoir’s Bagnolet Cocktail Recipe **shh the secret’s out!**

16 Mar

Bagnolet Cocktail

1.5 oz Hennessy VSOP or VS cognac
3/4 oz Tio Pepe fino sherry
1 oz Giffard fig syrup
1 oz freshly squeezed lemon juice
2 dashes Fee Brothers Old Fashion Bitters
1 egg white

Add all ingredients except bitters into a mixing glass. Shake first w/o ice – this lets the egg white create a nice froth. Add ice and shake very hard. Strain into a chilled cocktail glass or a footed sour glass. Drip bitters onto the froth to finish.