A Life, Lived

Cat Problems

Cat owners will recognize this sort of a sneaky move . . .

Green Beans with Mushrooms and Shallots

My cooking last week was geared towards cleaning out as much from the fridge as I could in preparation for filling it with Thanksgiving food. I had green beans and mushrooms that were at risk of going funky. When I googled for a recipe this one came up. I was a bit skeptical but the developer, Ellie Kreiger, was a recipe developer I was familiar with and if Ellie said it was good then I was game to try it.

My skepticism was based upon the fact that there were so few ingredients - nothing to add layers of flavour other than the fresh veggies. At first I thought there was a misprint given the lack of herbs. Then I remembered that simple, fresh ingredients often yield the most flavourful dishes. Some of the reviews suggested adding garlic but I resisted. I figured if Ellie wanted garlic in there or felt it was necessary then she would have included it in the recipe!

Ellie knows her stuff. This was a delicious dish!

My cooking last week was geared towards cleaning out as much from the fridge as I could in preparation for filling it with Thanksgiving food. I had green beans and mushrooms that were at risk of going funky. When I googled for a recipe this one came up. I was a bit skeptical but the developer, Ellie Kreiger, was a recipe developer I was familiar with and if Ellie said it was good then I was game to try it.

My skepticism was based upon the fact that there were so few ingredients - nothing to add layers of flavour other than the fresh veggies. At first I thought there was a misprint given the lack of herbs. Then I remembered that simple, fresh ingredients often yield the most flavourful dishes. Some of the reviews suggested adding garlic but I resisted. I figured if Ellie wanted garlic in there or felt it was necessary then she would have included it in the recipe!

Ellie knows her stuff. This was a delicious dish!

Green Beans with Mushrooms and Shallots

1 pound fresh green beans, trimmed and cut into 1 inch pieces
1 tablespoon water
2 tablespoons olive oil
1/3 cup sliced shallots (about 2 medium)
3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced
Salt and freshly ground black pepper

Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.

While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

Green Beans with Mushrooms and Shallots

1 pound fresh green beans, trimmed and cut into 1 inch pieces
1 tablespoon water
2 tablespoons olive oil
1/3 cup sliced shallots (about 2 medium)
3/4 pound assorted fresh mushrooms, (ie: button, baby bella, shiitake, oyster, chanterelle), sliced
Salt and freshly ground black pepper

Put green beans in a microwave-safe bowl with the water. Cover tightly and microwave on high for 4 minutes. Carefully remove the cover, drain in a colander, shaking off any excess water, and set aside.

While the beans are cooking, heat the oil over medium-high heat in a large nonstick skillet. Add the shallots and cook, stirring, until softened slightly, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until the water they release has evaporated and they begin to brown, about 10 minutes. Add the green beans and stir to combine and rewarm. Season with salt and pepper and serve.

Travel Tuesdays - Berlin

9 years ago today we were in Berlin. We visited the Jewish museum designed by Daniel Libeskind, wandered the neighbourhood around Checkpoint Charlie, and had an amazing meal.

Happy Thanksgiving

 

I hope that my fellow Canadians have a wonderful day with friends and family.

I hope that my fellow Canadians have a wonderful day with friends and family.

Orchard Martini

This is one of our favourite drinks of all times. I thought I'd re-share it with Canadian Thanksgiving coming up this weekend this would be a perfect addition to the menu.

It came into our lives in an unsuspecting way - a dingy hotel bar in the middle of nowhere on an unplanned weather related stop when we should have been in California. Cranky and dejected about being stuck in Cincinnati when San Diego would have been a much better stop we went to the hotel bar for a drink and a snack. This was the featured martini. We loved it and have consumed plenty over the years - one good thing to come out of it.

You won't find a better fall beverage than this.

 

 

 

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October 16, 2008

Orchard Martini

I've posted about this martini twice in the past few weeks. Lots of folks have asked em for the recipe - lord knows I am happy to share! I think that for Paul and I this our new favourite martini - perfect for this time of year. It tastes of apple cider - what says fall better than that?

On Monday we officially ran out of both vodka AND Pucker liqueur . . . time for a run to the liquor store!

Orchard Martini

1 1/2 oz vodka
3/4 oz sour apple liqueur (we use 'Pucker')
3 oz apple cider

Mix ingredients together with ice, shake. Pour into a martini glass. Garnish with an apple wedge or a thin cross-section slice of apple.

I've posted about this martini twice in the past few weeks. Lots of folks have asked em for the recipe - lord knows I am happy to share! I think that for Paul and I this our new favourite martini - perfect for this time of year. It tastes of apple cider - what says fall better than that?

On Monday we officially ran out of both vodka AND Pucker liqueur . . . time for a run to the liquor store!

Orchard Martini

1 1/2 oz vodka
3/4 oz sour apple liqueur (we use 'Pucker')
3 oz apple cider

Mix ingredients together with ice, shake. Pour into a martini glass. Garnish with an apple wedge or a thin cross-section slice of apple.

Orchard Martini

I've posted about this martini twice in the past few weeks. Lots of folks have asked em for the recipe - lord knows I am happy to share! I think that for Paul and I this our new favourite martini - perfect for this time of year. It tastes of apple cider - what says fall better than that?

On Monday we officially ran out of both vodka AND Pucker liqueur . . . time for a run to the liquor store!

Orchard Martini

1 1/2 oz vodka
3/4 oz sour apple liqueur (we use 'Pucker')
3 oz apple cider

Mix ingredients together with ice, shake. Pour into a martini glass. Garnish with an apple wedge or a thin cross-section slice of apple.

NY Times Plum Torte

The New York Times Plum Torte is easily one of their most famous recipes of all time. It’s incredibly easy to make, requiring only a bowl and a spoon, and is a perfect way to use up beautiful in season summer plums. The cake is dense, yet light, super moist, not too sweet and great with a cup of coffee or tea. 

This cake recipe by Marion Burros was first printed in the New York Times in 1982 and continued to run for the remainder of the decade every single September, until one year they said enough is enough. But people noticed, and they were not happy. They sent angry letters demanding the recipe be reprinted, and so The Times did one more time, but with a note urging people to clip save it, because this would most definitely be the last.

This cake comes together in a flash. Simple ingredients, simple measurements and the best of the best summer fruit. It doesn’t seem like anything special, but it is, and you’ll understand once you taste it. Something happens in the oven that can only be described as magic. I love kitchen magic.

The fruit is sweet-tart and jammy, with just enough firmness to still know that it’s a plum. The deep purple hue bleeds all throughout the batter, and the cake itself comes in waves. It’s light, but still has a dense chewy quality that is completely addictive. This is the kind of cake that tastes best when eaten with your hands while hovered over the sink, and with all that fruit, I find it more than acceptable to eat for breakfast.

I waited 39 years to make this recipe. Don't be like Jerry - make it now.

NY Times Plum Torte

1/2 cup (1 stick) unsalted butter, softened
cup granulated sugar plus 1 tablespoon, divided*
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 plums, depending size, pitted and halved**
Juice from ½ lemon
1 teaspoon cinnamon

Preheat the oven to 350°F and butter the inside of a 9-inch springform pan. Cream together the butter and 1 cup sugar in a medium bowl until light and fluffy. You can use an electric mixer, but I find a wooden spoon and a little elbow grease to the job just fine. Add in the eggs, one at a time, making sure each is fully incorporated. Sift in the flour, baking powder and salt, then mix until just combined.

Spread the batter into the pan and smooth the top. Arrange the halved plums cut-side-down, then use your fingers to gently press them into the batter. Squeeze the lemon juice over the fruit, then mix together the remaining tablespoon of sugar and cinnamon, and sprinkle that over the top.

Bake for about 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (of raw batter, that is. ) Allow the cake to cool on a rack for at least 30 minutes prior to cutting. Serve warm or at room temperature. The cake is also excellent served cold after chilling in the fridge overnight.

* Depending on how sweet your plums are and how sweet you like your cake, the sugar can be cut down to ¾ cup.

** You will use more or less plums depending on the variety and size, but also depending on your preference. I tend to use more plums for a fruitier cake, but you can always opt to use less for a cakier-cake. You can’t go wrong either way, trust me.

Photo Hunt - Rome

A friend of mine is in Rome right now. She is posting many pics on social media and they have me hankering for a Rome trip of my own.

This is as close as I will get right now.

How Cats Think . . .

This pretty much covers it.

Cheesy Broccoli Cauliflower Bake

A couple of weeks back the temperature dropped low enough for me to brave turning the oven on . . . at the same time I had two heads of cauliflower and broccoli in the refrigerator to eat up.  I turned to google for some help with the surfeit of veggies and this recipe turned up.

This is the perfect side dish for any turkey dinner or weeknight meal. This easy side contains no condensed soup which makes it a hell of a lot healthier than other versions out there.  The tender crisp veggies are tossed in an easy homemade cheese sauce and topped with a buttery crumb topping. Easy. Delicious. Win!

Cheesy Broccoli Cauliflower Bake

4 cups each fresh broccoli and cauliflower cut into bite sized pieces
4 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
¼ teaspoon salt
3 ounces package cream cheese
¼ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon dry mustard powder
1 cup sharp cheddar cheese, shredded
½ cup Panko breadcrumbs

Combine 2 tablespoons butter with bread crumbs and set aside.

Boil cauliflower in a large pot for 2 minutes. Add in broccoli and cook an additional 2 minutes or until tender crisp. Drain well.

In a saucepan, melt 2 tablespoons butter. Add in flour, stirring until smooth. Add milk whisking constantly over medium heat until thick and bubbly. Stir in salt, cream cheese, garlic powder, black pepper and mustard powder until smooth. Add in cheddar cheese. Toss with broccoli and cauliflower.

Top with breadcrumbs mixture and bake at 375°F for 20-25 minutes or until heated through.

National Day for Truth and Reconciliation