11.6.10

Grilled Garlic Bread

Posted by Stephanie |



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I love me some garlic bread, don’t you? It’s the perfect accompaniment to practically any food, and now, we’re going to bring it into grilling season. Try pairing it with grilled chicken, grilled veggies, and, well – anything!


The best part? You can grill the heck out of this garlic bread, and all it’s going to do is enhance the flavor. So, here’s a fun and unique take on my tasty pick of the week:

Grilled Garlic Bread
French bread (I like to use multigrain, as the seeds toast nicely and add a lot of flavor)
Olive oil
Garlic cloves, peeled, rough ends discarded

Slice the bread to desired thickness, brush both sides with olive oil, and place on a medium-high heat grill. If you’re a sad, grill-less apartment dweller (like yours truly), a frying pan will do the trick. Turn over once, and then when the bread is crispy and golden brown on both sides, remove from grill and let cool slightly. When cool enough to handle, take the garlic clove (cut off end down), and rub it against the toasted bread. It may not look like much garlic is on there, but trust me, it’s strong!


Want more garlicky goodness and how-to tips? Check out this piece on prepping garlic (and grab a breath mint for afterward…).

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9.6.10

Potato Chips, Anyone?

Posted by Stephanie |



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If I’m going to eat potatoes, they have to be exciting. I need that perpetually boring root veggie to have flavour, colour, and texture – otherwise, I can’t be bothered. This doesn’t have to be a huge feat, however, I’m perfectly happy with baby potatoes roasted with olive oil, tossed in sea salt, pepper, parsley, and a little fresh squeezed lemon juice (geez, what a potato diva!). Or, these mouth watering, almost too good homemade potato chips. They’re easy to make, and even easier to eat – and of course, everyone loves potato chips, so they’re great for entertaining.

This recipe serves two, so if you’re cooking for many people you’ll have to do them in batches ahead of time. If you’re entertaining, serve with a variety of dips (Salsa, Artichoke Dip, and French Onion Dip) and some Indian Pale Ale.


Baked Potato Chips for Two

3 small red potatoes
1 tbsp olive oil
Salt and pepper to taste
Garlic powder to taste (optional)

Slice the potatoes as thin as you can slice them (use a mandolin, if available). Rinse with cold water until water runs clear, then drain thoroughly. Toss in a large bowl with remainder of ingredients, and spread out in a single layer on two baking sheets lined with parchment. Cook in a 375 degree Fahrenheit oven for 20-30 minutes, until browned.

Need some more exciting potato recipes? Check out "The Williams-Sonoma Collection: Potato" cookbook. It's got a ton of great ideas to spice up your potato life. And, of course for more foodie content, check out Wanderfood Wednesday on Wanderlust and Lipstick.

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More and more fruits are in season, and with summer just around the corner we’ve got a lot of goodies to look forward to. But right now, we’ll focus on what’s available, notably rhubarb and strawberries. For a quick, easy fix of both, give these easy Rhubarb-Strawberry Muffins a try – they’re light, moist, and low in fat.

Stems of rhubarb on kitchen counter

Rhubarb-Strawberry Muffins
2 cups whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
¼ tsp sea salt
1 cup diced rhubarb
½ cup chopped strawberries
1/3 cup sugar
1 cup skim milk
1 heaping tbsp fat free vanilla yogurt
2 large egg whites
2 tbsp grapeseed oil
1 tsp vanilla extract

Preheat oven to 400 degrees Fahrenheit. Combine dry ingredients in one bowl, the rhubarb, strawberries, and sugar in another, and the remaining ingredients in a third bowl. Stir the ingredients in the third bowl well with a whisk, then mix into dry ingredients, just until combined, being careful not to over mix. Fold in the rhubarb mixture, pour into a greased or paper lined 12 cup muffin tin, and cook for about 20 minutes - until golden brown.

For more inspiring rhubarb recipes, check out Martha Stewart’s rhubarb collection. And, for an indulgent recipe that uses both chocolate and strawberries, try Style at Home’s Chocolate Strawberry Truffle Pots.

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7.6.10

Pizza in a Pinch

Posted by Stephanie |



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Simply said, I love pizza. Who doesn’t? I’m not talking about the kind you keep a menu in the junk drawer for, and order by number (#12, anyone?). No, no. I’m talking about real Italian pizza. For times that you want quick, authentic tasting pizza in a hurry, check out the recipe below. It’s not of the thin crust, pizza oven baked variety, but it’ll do in a pinch. Just be sure increase or decrease the ingredients to your liking.

Cotto (Ham) Pizza
Serves 2

Ingredients
2 large pitas
1 small can crushed tomatoes
100 grams black forest ham, cut into small strips
20 cherry tomatoes, sliced
12 small bocconcini, sliced (cut some into smaller pieces to cover more of the pizza)
1 handful fresh, full leaf basil
Olive oil

Preheat oven to 350 degrees Fahrenheit, and line 2 baking sheets with parchment paper. Place pita breads on parchment lined baking sheets, and spread the crushed tomatoes evenly on the pitas. Top with ham, sliced tomatoes, bocconcini, and then basil. Drizzle with olive oil, and place in preheated oven for about 10 minutes, or until cheese is thoroughly melted.


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4.6.10

Canadians: Get in on Some Coups

Posted by Courtney |



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Here's a great new way to use Twitter and Facebook to get in on some serious grocery savings in Canada. Check out Groceryalerts.ca. I know in my house, food is next to housing costs as far as top expenses go, and it's probably the same for you, being as you're reading a foodie blog and thus, are probably as inclined to run to Safeway after every episode of French Food at Home as I am. Any savings I can rack up on my grocery bill is not just welcomed, it's hoped for.

GroceryAlerys collects coupons from manufacturers and grocery stores across Canada and you can download, print and use them instantly. Best of all, you never have to fill out a single form!

Check it out:

Web site
Facebook
and Twitter



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4.6.10

OMG. Smart Fridge.

Posted by Courtney |



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A fridge.... that tells you what you can make with the ingredients you have on hand. Boo-yah.



Smart Fridge knows how much food is in the fridge, and can make a recipe for it » Coolest Gadgets



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4.6.10

Cuppa Tea?

Posted by Stephanie |



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We all know that green tea is a healthy addition to ones diet. It’s chock full of antioxidants, is lower in caffeine than black tea or coffee, and there’s an abundance of scientific evidence stating that it can prevent certain types of cancer, heart disease, and weight gain.

Green tea and lily

It’s also really tasty (and that’s what matters, isn’t it?). In parts of Asia, green tea is used in many different ways, aside from just in sippable form. You’re bound to come across green tea cookies, mousse, yogurt, candy, and pastries.

But in much of the world, this yummy tea is mostly consumed in the beverage form, so if you want to switch it up a bit, you’re going to have to do it yourself; and I have just the thing.

To help you cool down on the upcoming hot summer days whip up a batch of Matcha Ice Cream! Matcha (available at tea shops and many health food stores) is green tea that has been finely milled, so you consume the whole leaf, rather than the product of steeping the leaves. It is typically better for cooking with because it isn’t necessary to steep, and you get a more potent flavor.

To make Matcha Ice Cream, simply take a tub of vanilla ice cream, leave it out for about half an hour (until somewhat soft and pliable), and add matcha powder (about one teaspoon per litre). Mix well, until its evenly green-coloured, and refreeze. Once the ice cream is frozen, garnish with white chocolate curls (optional, of course) and serve.

Enjoy!
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I am by no means a perfect chef. I am not above documenting my screw-ups either. And boy, did I screw up last night.

There's a place in Playa Del Carmen, Mexico, where they serve the juiciest, most tender arrachera. It's called HC Monterrey and there are several locations around the town. It's cheap, quick and comes with a baked potato or a baked onion, fresh tortillas, avocado slices, a lovely roasted pepper and lime wedges. The arrachera itself is fall-apart delicious and just the tiniest bit pink in the middle.

So, on Sunday, I was shopping with my boys at the Great Canadian Superstore, when a giant flank steak caught my attention. It was crazy cheap and being as I am in love with the act of grilling meat, I thought, 'hey, let's try arrachera this week!'. So we bought the huge chunk of flank steak. I looked up an arrachera recipe and, oddly, the first result on Google was a link to Playa.info which is the forum where all the people I used to know in Playa talked with each other. Someone had asked how to make arrachera like HC Monterrey, so I followed the responses and found a recipe. Marinate in lime, salt, pepper and cumin, then grill on high heat. Sounded easy enough. I'm not exactly a stranger to grilling meats, I could grill the perfect steak in my sleep, with one hand tied behind my back. But, we have to keep in mind, I do not have a grill at the moment (*cry*), so I had to use our cast-iron grill pan. No biggy. Done it before, worked out great.

Not so much this time. The steak was tougher than tough. It had picture-perfect grill marks, though. Luckily, the man made some guacamole and we had some tortilla chips on hand, or we would have starved.

There are a few things I know I can do next time to make it better:

1. Pummel it with a meat mallet first.
2. Marinade for longer, in more lime juice.
3. Use a real grill.

I was left with perfectly grill-marked pieces of super tough meat to do something with and all I could think of is to cook the heck out of it in a stew or a soup. I threw together a soupy-stew (sorry Rach, I refuse to say 'stoop') with the flank steak & corn. A Tex Mex twist on stew, with a hint of grill flavor. It's in the slow-cooker now, but I've made some homemade dinner rolls and from the smell of my house, I think I may have stumbled on a winner.

Has anyone else tried to make arrachera? Tell me about your successes and your failures!



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2.6.10

Get Steak Grilling Tips and Win

Posted by Courtney |



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This is a Sponsored Post written by me on behalf of henderson bas. All opinions are 100% mine.

Screen_shot_2010-05-21_at_12I have a serious soft spot for Clubhouse Montreal steak spice seasoning. It usually fins it's way into my steak marinades, my from scratch hamburger patties and even as a marinade for chicken. Although I have recently crafted my own signature spice blend (because my ego in the kitchen can never be too huge), Clubhouse Montreal Steak Spice Seasoning is my go to seasoning anyway. It's just, well, perfect on anything. Anything.

But here's the thing. Clubhouse La Grille has a launched a new contest called La Serious griller Contest and all you have to do is fill out a few vitals and you could win a $300 gift certificate from Canadian Tire, and.... wait for it.... and a deluxe barbeque seasoning pack from Clubhouse La Grille. Including Montreal Steak Spice Seasoning!  What's better than your favorite seasoning? Your favorite seasoning for free! Sizzling on a brand new barbeque from Canadian Tire which you got with your gift card, 'cause really, let's face it, at this point you're pretty much obligated to buy a grill if you win the gift card, no?

So, enter the contest here: La Serious Griller Contest

and be sure to check out the steak grilling tips from Chef Michael below the contest entry button. He's got some fantastic tips, so don't miss it!

I'm rooting for you, Seared readers! Good luck! Oh, sorry, USAers, it's only open to Canadian residents.

Visit my sponsor: Grilling the Perfect Steak



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2.6.10

Get Your Soup On!

Posted by Stephanie |



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I am a self-professed soup fiend. I also have a slight addiction to pickles. Luckily, the fact that I'm half Polish allows me to meld these two glorious things together – in doing so, I get pickle soup. You read right. Pickle soup.

If you’ve never had the pleasure of trying this mouthwatering medley, I suggest you keep reading and get cooking.


Zupa Ogórkowa (Pickle Soup)
Serves 4

Ingredients:
4 cups chicken broth
2 medium potatoes, peeled and diced
3 large pickles, grated (must be Polish or German pickles – they’re saltier and more sour)
3 tablespoons pickle juice
2 teaspoons butter
2/3 cup sour cream (not fat-free)
1 heaping teaspoon all purpose flour
Salt and pepper, to taste

Instructions:
1.
Bring the broth to a boil and add potatoes.
2. Meanwhile, in a pan, melt butter and add grated pickles. Cook at a medium heat until pickles are soft, and then add to the potato and broth mixture, along with the pickle juice. Lower the temperature to low-medium, stir and cover.
3. In a small bowl, mix the sour cream and flour with a whisk, ensuring there are no lumps.
4. Add the sour cream and flour mixture to the soup, one tablespoon at a time, whisking well between additions.
5. Remove from heat, cover, and let it sit for about 10 minutes.
6. Add salt and pepper to taste, serve immediately.

Jar of Pickles


Want more foodie reading material, photos, and recipes? Check out Wanderfood Wednesday on Wanderlust and Lipstick.


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