In my little corner of the world, there is still one stubborn patch of ice in the north-east corner of my yard that refuses to melt. The chives, god bless their hardy little souls, have managed to poke through the ice and have given me hope that spring will arrive.
We are still weeks away from local asparagus here in Ottawa but that has not curbed my craving for something raw and crunchy! Imported rainbow carrots and asparagus will have to do for now.Shave the carrots and asparagus with a vegetable peeler. I love my Y shaped peeler! At the risk of being accused of “skinny shaming”, fat spears are what you want here. Thos skinny ass spears of asparagus are useless (and tasteless too, IMHO).Toasted hazelnuts, chives and some shavings of gouda or gruyere cheese are mixed in to provide some crunch and funk. Tossed with a simple hazelnut oil vinaigrette, this shaved salad tastes like springtime in a bowl. Most supermarkets now carry hazelnut oil now. Just remember to store it in the fridge. Feel free to use olive oil instead if you can’t find hazelnut oil. It will still be delicious.
The first time I had one of these breakfast bars was in Botswana. It was day 1 of our Safari adventure and we were out on our inaugural early morning game drive. The wakeup call came at 5:00 am and after I sipped my coffee and watched this breathtaking sunrise, we were ready to roll. (I must note that many of the spectacular pictures in this post come from my very talented friend Edward.)We followed our Ranger, O.T. and his trusty sidekick, Tracker Bashee out to the jeep.While most Safari goers are anxious to see the “Big 5”, our group was much more intent on observing  zebras and giraffes. There is something about the patterns on their bodies that I find mesmerizing.
The spot pattern on each giraffe is unique, much like a human’s fingerprints. Their unique patterns are how giraffes recognize each other. We learned that here are about 9 different subspecies of giraffes. Each subspecies have very distinct colouring and patterns. Here in Botswana we saw the South African Giraffe.  They are characterized by rounded or blotched spots, on a light tan background, running all the way down to the hooves. This sub species is also found in Mozambique, South Africa and Zimbabwe. While most would consider the lion to be the “king of the jungle”, I respectfully disagree. Giraffes literally kick ass in the jungle and in the bush. An adult giraffe really has no predators because her long strong legs are used for kicking and the force of them can actually kill a lion. The only way an adult giraffe would make herself vulnerable to prey is if she lay down, because it would take too long for her to get back on her feet should a predator approach. And so giraffes sleep standing up. Luckily they only require less than 2 hours of sleep a day. The only other mammal I know of who can sleep standing up is my husband!
Amazingly, they remain standing even when giving birth! A newly born calf must endure falling, head first, almost 4 feet, to the ground. Sadly only 50% of baby giraffes make it to adulthood. While adult giraffes are too large for most predators, the young can fall prey to lions, leopards and hyenas.Although there was no Starbucks in the bush, O.T. came prepared and pulled out a French press and we had a morning coffee break under a shady Acacia tree.My girlfriend Sandy always travels with empty ziploc bags, so I wasn’t too surprised when she whipped a bag of what looked like granola bars, out of her back pack. We have travelled together before and she never gets on a plane with less than several hardboiled eggs, a large handful of toasted almonds and a peanut butter sandwich. She likes to be prepared! She had taken the bars from the breakfast tray at the Lodge that morning. Although not a huge fan of granola bars, I was starving, so I took one.
These are not your mama’s granola bars. They were unlike any I have ever tried. Usually I find them too chewy and a little gummy in the center. These were outstanding! Crunchy around the edges but just a little bit chewy in the center, these bars were crammed full of oats, dried fruit, sunflower and pumpkin seeds and coconut. They were the perfect snack combo to munch on in the bush. They instantly became our favourite Safari treat.After our coffee break we hit the trail again. Bashee, our tracker spotted a “dazzle” of zebras in the distance so we sped up to see them at a closer range. “Dazzle” is the collective noun for a group of zebra. No two zebra are exactly alike, stripe patterns are like zebra fingerprints. Each zebra has its own unique pattern of distinctive stripes. Their stripes act as ideal camouflage. The wavy lines of his pattern blend in perfectly with the wavy lines of the tall grass. You would think that black and white stripes would stick out like a sore thumb in green grass, but luckily lions, the zebra’s main main predator, are colour blind. Zebra foals are born with brown and white stripes which turn black and white within a few months.
O.T. explained that there are two basic types of zebras, white skinned ones with black stripes and black skinned ones with white stripes. He asked us if we could identify which were which. Can you tell the difference?As we all started peering closely at the zebras, he and Bashee started laughing at us. No such thing! That’s what passes for humour here in the bush.
When we got back to the Lodge, I headed straight to the kitchen to see Chef Elizabeth. She  joked that she is the secret ingredient in these bars, but I finally wrangled the recipe out of her.
I will warn you that these granola bars are not remotely healthy, so if that’s your thing, check out these from Bobbi over at “Bob Vivant”, or these from “Minimalist Baker” or perhaps  these from “Oh She Glows”. Chef Elizabeth’s are more like a special cookie treat, but they were so very delicious. Sweet, salty and crunchy, the perfect combo!
I needed to see if I could recreate them at home. With my morning latte and breakfast bar, I can close my eyes and pretend I am back in magical Africa
I am very blessed to have just returned from an amazing trip to Africa with a group of 18 friends. (Several of the photos in this post were taken by my very talented friends) We spent a few days in Capetown and then visited the wine region of Franschhoek. Then it was time for Safari! We visited 2 different game reserves. The first was in Botswana, in the Okavango Delta region. The second was in the Sabi Sands region of South Africa. Safari life has a rhythm all its own, unlike any other type of holiday.
Many African animals are most active during the crepuscular hours (from the Latin meaning Twilight, it refers to dusk and dawn). What this means is that your day begins with a 5:00 am wakeup call! We quickly jumped into our clothes and downed a cup of coffee before setting off on our first game drive of the day.
Our Land Rover was captained by Ranger Ross and his able sidekick, Tracker Johnson. The tracker sits high up in the jeep and is constantly scanning the landscape looking for animals. He also scans the ground, looking for footprints and other clues in the sand. It blew my mind that he could accurately identify the species as well as determine exactly how long ago the animal was there by identifying the freshness of the animal droppings. The animal’s footprint also tells you which direction he was headed in. The goal of most neophyte Safari goers is to check the “Big 5” (elephant, lion, rhino, cape buffalo and leopard) off their must-see list. The term “Big 5” originally referred to the difficulty in hunting and bagging these large animals, mostly due to their ferocity when cornered and shot at. More recently it has become a marketing term used by safari tour operators.
The rhythm of the Land Rover, bouncing up and down on the uneven terrain is a bit hypnotic and I must admit, during the early morning hours, I nodded off a few times. But I was jolted awake on our second morning when we almost ran over a herd of elephants crossing the road! There were over 40 elephants, all lined up, crossing the road. They stopped in the middle of the road and started putting on a show for us. They were really quite playful and it almost seemed as if they were performing for us.After about 20 minutes the alpha female shook her ears and trumpeted quite loudly, and the whole herd gently ambled off.Â
Elephants form deep family bonds and live in tight matriarchal family groups. When a calf is born it is raised and protected by the whole matriarchal herd. Each herd is made up of mothers, daughters, sisters and aunts. They are guided by the oldest and largest female of the herd. The babies are mothered by all the females of the herd.
Some masterful tracking by Johnson revealed two female lions, up on a ledge. Ross explained that lions are very social animals and travel in a group known as a pride. These lionesses were part of a pride of 17 lions, known around here as the “Mhangene” tribe. We soon spotted one of the male members of this tribe. And not too far away, we discovered the rest of the pride, lazing around. After we left the lions, we came upon a “crash” of white rhinos, just leaving the watering hole. Ross explained to us the sad plight of rhinos in South Africa. Rhinos are being poached for their horns. The demand for rhino horn stems from the age-old myth that they can be used to cure cancer. One horn goes for over $25,000 on the black market. We checked # 4 , The Cape Buffalo, off our list just before 9:00 am. Johnson spotted a large herd of them off in the distance and our Land Rover became the Safari Ferrari as we flew up to catch up with them. They kind of reminded me of my Marlo Thomas Barbie doll I had when I was a little girl!The final member of the Big 5, the leopard, is one of the most elusive animals to spot. One of the other Rangers from our group radioed Ross to let him know where the leopard had just been spotted. (bad pun, I know!!). We quickly drove to the location just in time to see the leopard. She was just chilling in the lower branch of the Ebony tree, her happy place.   She climbed down, proceeded to walk towards our jeep and then crawled under the vehicle and came out the other side. We all stopped breathing for a minute! Then she just ambled off, with a quick glance back at us, as if to say, “You guys coming, or what?” Ross explained that this female (her name was “Hlaba’ Nkunzi) had recently given birth and she was probably on her way to check on her cubs. Once female leopards give birth, they must protect their babies by hiding them away to provide safe shelter from predators for the first several months of their young lives. This female had actually hidden her cubs underneath the Lodge’s General Manager’s house.
Later that day, mom was spotted wandering through our camp, on her way to visit her babies. Two of my friends got pictures of her outside their rooms. It was only later in the day that we realized what an incredible morning drive we had just experienced. We thought that spotting all those animals in one short drive was the norm. Our Ranger explained that many Safari goers never get to see the Rhino or the Leopard so we were extremely fortunate.
Stay tuned for Part 2 of our Adventure when I share with you one of our favourite Safari snacks!
Before we get down to biscotti business, can we just chat for a few minutes about the PBS series “The Great British Baking Show“. Is anybody else as obsessed with with it as I am? I can’t seem to get enough of it. These are supposed amateur bakers who are blowing my mind with their sweet skills. Plus, the drama and controversy is really quite riveting to watch. The Real Housewives of Beverly Hills have nothing on these Brits!
I was totally “Team Martha” until sadly, she was eliminated last week, Only 17 years old and already so accomplished. Creative, artistic and cute as a button, I predict big things ahead for her.
OK, now onto more important matters, Cookie Butter Biscotti! When I mentioned to my husband that I was planning to blog about biscotti this week he got very excited. Then I had to gently break it to him that I wasn’t planning to make those biscotti, but a new recipe instead, since I already posted about those biscotti already a few years ago. “Why bother making a different kind of biscotti, when your white chocolate, dried cherry, coconut biscotti are the ultimate?” he asked me. Not sure he really gets the concept of a food blog. You can’t post the same recipe over and over again. Oh well, I was convinced that once he crunched into one of these sweet and spicy babies, he’d come around.
The inspiration for this recipe came from my sister Bonnie. She is always sending me recipe ideas and photos. The original recipe was for peanut butter chocolate biscotti. But since I had lots of cookie butter in the cupboard, left over from making these, I decided to substitute cookie butter (speculoos spread) for the peanut butter.
Cookie Butter is just ground up Speculoos or Biscoff cookies (a gingersnap type Belgian cookie), sugar and oil. If you live in the U.S., Trader Joe’s carries their own brand. In Canada, the Lotus brand is available at Loblaws.
I thought that the buttery rich flavour of toasted hazelnuts would really complement the spicy ginger in these biscotti. And of course, bittersweet chocolate is always invited to any cookie party.Hazelnuts come with a thin skin on them, which can taste bitter. Removing the skin is simple. Toast hazelnuts on a baking sheet in the oven 10 to 15 minutes, or until lightly coloured and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins. Don’t worry about any stubborn skins that don’t come off. Let cool completely.
The dough gets divided into thirds and using your hands, form 3 flat logs. The logs spread quite a bit, so give each log its own baking sheet. Here’s a before and after shot of the first bake. Cool the logs for at least 30 minutes and then slice on the diagonal into 1/2 inch thick biscotti.Back into the oven for a second bake (Hence the name biscotti – or twice baked!) While the cookies are baking, melt some bittersweet chocolate and grind up some Speculoos or gingersnap cookies.Â
I recently had a bowl of Chicken Tortilla Soup that knocked my socks off! Well, actually, it knocked my sandals off, since said soup was slurped at Masa restaurant in Naples Florida.
I have made Chicken Tortilla Soup at home several times, and while it has always been pleasant, it was nothing like Masa’s. There was a depth of flavour, an earthy almost smoky thing going on with the broth. It had more body than my soup, but it was not what you would call a thick creamy broth, just enough substance to feel hearty. The first spoonful seemed mild when it first hit the palate, but after swallowing there was a pleasant tingling of residual heat.
There was a beautiful hit of acid from fresh lime juice and each spoonful delivered a perfect bite of moist shredded chicken, creamy diced avocado, fresh cilantro, crunchy fried tortilla strips and that earthy broth. While the rest of the meal was good, I couldn’t stop thinking about that soup. I wanted to recreate it at home. An Internet search, comparing various recipes gave me the first clue as to what I needed to do.
Chile powder alone will not produce an earthy complex broth. A combination of  whole dried chiles, dried chile powder and fresh jalapeños will allow you to pull off a stellar broth. For my whole dried chiles, I settled on Ancho (pictured below on the left) and New Mexico (on the right).Ancho chiles (dried poblano peppers) have enough heat to be zesty but not scorch. New Mexico chiles are also mildly hot with an earthy chile flavour and undertone of wild cherries. Whole dried chiles require a bit of work. First, they need to be toasted in a dry pan, for a minute or two. Then, I split them open and removed the seeds and ribs, as I wanted subtle heat, just enough to make you gently glow but not enough to produce a sweat. Next, they are soaked in some hot water to soften them.Heat settled, I moved onto the broth. I discovered that several recipes called for adding 2-3 fresh corn tortillas to the broth to help thicken it. Onions, garlic, fresh jalapeños and spices are cooked in a bit of vegetable oil to soften them. Then the whole lot gets whizzed in the blender, along with the fresh corn tortillas, the softened dried chiles, some chicken stock and half the canned tomatoes. This creates a broth with body and substance.A rotisserie chicken from the supermarket is a great time saver. I also added some frozen corn to simmer in the soup with the shredded chicken. The sweet crunch from corn is always a welcome addition. While the soup was simmering, I cut some fresh corn tortillas into strips and fried them in vegetable oil. While flour tortillas are easy to find, it takes a bit more resourcefulness to hunt down corn tortillas, but the search is worthwhile. I found them at a Latin market. Sometimes your local supermarket will have them in the freezer section. You can also just buy some tortilla chips and use those for garnish, but frying your own is so much more delicious and people are always so impressed when you say you made them yourself!
In your teens and early twenties, love often resembles the flu. No appetite, sleepless nights, trouble concentrating at work, dizzy and lightheaded. No doubt about it, this is love. However, love begins to look very different once you have been in a relationship for a while. As someone who has 30 years of marriage (to the same man!) under her belt, I speak from experience.
Here’s what love looks like after all those years. My husband and I share not only an office but the same desk. It’s one of those partner desks where we sit across from each other. Last week we were both hard at work when he looked up at me and asked me if I was almost done. When I inquired why he was asking, he told me he needed a break and really wanted to eat his apple. He knows that I suffer from Misophonia. Hearing him crunch and chew his way through an apple literally sends me into a rage. How sweet that he wanted to check that my work was done so that one of us could leave the room while the other one enjoyed his snack.  That’s why I love this man. This is a very special cake to make for someone who really understands and loves you. Both the cake batter and the frosting call for brown butter. If you have never had brown butter before, you are in for a treat. It adds a layer of toasty, nutty deliciousness to anything it touches. Making it couldn’t be simpler. Butter is composed of butterfat, milk protein and water. When you brown butter, you are essentially toasting the milk protein. As you heat the butter, and it begins to bubble and sputter away, the water evaporates and the hot butterfat begins to cook the milk solids, turning them from creamy yellow to a splendid speckled brown colour and your whole kitchen smells like toasted hazelnuts. It’s insanely gorgeous!
It is best to brown the butter in a light coloured pot, so that you can easily monitor the browning process. Note that only the milk solids will turn brown. the butterfat stays clear. As soon as you reach the perfect brown colour, pour the butter out of the hot pot to let it cool completely. I first saw the idea for this cake on Serious Eats. It was created by contributor Nila Jones. She baked it in a loaf pan. I decided to give it a makeover and turned it into a fancy layer cake, with lots of brown butter frosting and a lavish coating of Skor (or Heath if you live in America) Toffee Bits. The trick to baking with brown butter is to chill the melted butter completely in the fridge. Then you must let it soften on the counter for about 30 minutes before using it. If you try to cream fridge hard butter, it will be impossible to beat air into the cake batter, which is necessary for the perfect crumb structure.
I can not imagine anything more lovely than being presented with a box of these dark salty caramels from your valentine. They are unbelievably deep, dark and delicious, hovering ever so closely to the edge of bitter but narrowly escaping, thanks to the judicious addition of salt. Â These are adult caramels, for grown ups with a mature palate that no longer desires cloying sweets.
We have Alton Brown (and my sister Bonnie) to thank for this genius recipe. Reading through the ingredient list I did a double take when I came to the 6th ingredient…soy sauce!  Soy sauce brings the funk to these caramels. It adds to the deep dark colour and provides a salty element as well as contributing umami, that savoury flavour that makes your mouth water.
If you are a fly by the seat of your pants baker, the kind who likes to bake free form, without any recipes or directions, and you know who you are, then this recipe is not for you.
If you are faint of heart and don’t like danger or risk taking, then this recipe is not for you either.
Making these caramels requires precision and nerves of steel. You need to stand over that pot and watch the candy thermometer. When it looks like the caramel is very dark and you are convinced it is going to burn any second now, do not remove it from the heat until the temperature registers 350°F. Have faith that Alton Brown knows what he is talking about. He is wise. If you remove the caramel too soon, you will end up with your grandma’s insipid blah caramels. If you are patient, you will be rewarded with caramels that have a depth and complexity of flavour that you have never experienced before.
That being said, please do not bypass the first step of the recipe where I instruct you to test your candy thermometer. Candy thermometers are not infallible.This molten caramel is VERY hot so wear oven mitts and resist the urge to lick the pot. It will take a good 3-4 hours to cool to room temperature so again, patience is required. After 3 hours I refrigerated them so they would firm up even more, making it much easier to get nice clean square cuts with a very sharp knife. I found this pretty little box at Target last week. It is part of the Nate Berkus Collection and is intended to be used as a jewellery box. I tarted it up with some pretty ribbon and turned it into a bon bon box.For storing the caramels, it is best to wrap each one individually in parchment paper.
Consider this post to be a Public Service Announcement (PSA) warning you about the dangers of drinking and grocery shopping. You would think that I had learned my lesson last year while visiting my friends Marla and Ed in Florida. After a delicious dinner which included several bottles of wine, we stopped in at the local Publix under the guise of getting some milk. Ed led me down the “Aisle of Eden” (candy aisle), and convinced me that buying the family sized bag of Twizzlers was a stellar idea. Waking up in the morning with a killer headache, and viewing the empty candy bag on the couch made me realize that perhaps our judgement was less than sound.
And yet I fell victim to drinking and grocery shopping again this week. After dinner, my husband and I stopped in at the supermarket to pick up a few ingredients I needed to make Bobby Flay’s sticky chicken in lettuce cups with a grilled corn salad. Cilantro was on my list. I was excited to see a small clamshell package of it, as I usually buy a big bunch and end up throwing out half of it once it starts to go slimy and ferment in my vegetable drawer.
Yesterday afternoon I pulled out all the ingredients to make dinner. I opened the package of cilantro and saw these huge spiky leaves. I looked at the package again closely.What the hell is culantro?
In my defence, I only had one glass of wine with dinner, but, full disclosure here, I forgot my reading glasses. So, let’s amend that PSA to also include the dangers of shopping without your reading glasses.
Culantro, in case you’re curious, grows in southern Mexico. It is sometimes referred to as cilantro on steroids, as it has a very intense cilantro flavour. The leaf is quite tough so it is not really meant to be used raw but rather added to soups and stews.
A quick trip to the grocery store, with my reading glasses this time, and I had everything I needed to make the mint cilantro dressing for the grilled corn salad.The sticky glaze for the chicken simmers on the stove for about 20 minutes. Lettuce wraps are the ultimate in guilt free healthy eating.  Click here to print recipe for Grilled Corn Salad with Cilantro Mint Dressing.
Some mammals develop an extra layer of insulation to keep them toasty during the winter. For mammals with fur, this extra layer consists of a thicker or longer winter coat of their fur. When spring and summer roll around they naturally shed that extra layer. Other mammals, like me for instance, pack on a cookie layer to keep them warm during the polar vortex. Sadly, that extra layer does not magically shed when bathing suit season rolls around.
 In order to help me shed my cookie layer I declared my kitchen a bake-free zone during the month of January. But, as anyone who knows me can attest, I can get a little cranky if I go too long without baking. I was having some friends over for drinks this week so I thought I would break my rule and bake some savoury cheese sables. (Sable is what the French refer to when talking about crumbly butter cookies) It didn’t really feel like cheating since these cookies are sugar free!
I came across a recipe for Cheese Sables with Rosemary Salt in the January 2015 issue of Food and Wine Magazine. The dough came together very quickly and I rolled it into a log and chilled it. Slice and bake cookies make me very happy. They are topped with some rosemary salt as soon as they come out of the oven. While they looked quite beautiful, when I picked up a cooled biscuit to taste, it fell apart in my hands. I am not quite sure what I did wrong. Perhaps it is nature’s way of telling me that until I shed my cookie layer, and I need to lay off all biscuits, be they sweet or savoury!I carefully transferred them to a platter and served them anyways. They were messy but still quite delicious. If anyone has any ideas about what went wrong, let me know. I have a few suspicions. I used Manchego Cheese instead of the Parmesan called for in the recipe, so perhaps that was a factor. I also baked them while on holiday in Florida, on a very humid day, so perhaps that was what caused them to crumble.
Cutting into a blood orange always brings to mind that famous quote from Forrest Gump; My momma always said, “Life was like a box of chocolates. You never know what you’re gonna get.” Same thing with blood oranges. Sometimes you cut into them and the inside is pale pink, at times they are mottled pale orange and brilliant red, and, when all the stars are aligned just right you get this:I get such a kick out of slicing into these oranges and finding this brilliant scarlett surprise inside. Tart-sweet and slightly berry-like they’re only available from January to March, so slice into one now and see what’s waiting for you.
Blood oranges have been popular for many years in Italy and Spain, where they grow with wild abandon. I decided to give my salad a Spanish twist by incorporating Sherry vinegar in the dressing, smoked paprika in the spiced nuts and some manchego cheese shavings to top it all off. It would also be delicious topped with some soft goat cheese or some  thinly sliced shards of Parmesan.
For the lettuce element of my salad I settled on Belgian endive, sliced lengthwise into wedges, instead of chopped up crosswise, the way I ususally do it. I added some arugula to ramp up the bitter flavours. If you are not a fan of bitter, and prefer a gentler flavour, use boston lettuce mixed with some red leaf lettuce.
Making your own smoked spiced nuts is easy to do. I decided on a combo of pistachios and almonds. Supporting cast members include sugar, salt and smoked paprika. Feel free to add some cayenne if you like things a little caliente.Egg whites are whisked until frothy. Nuts are added and mixed until coated with egg whites. The egg whites help the spices adhere to the nuts.Spread out nuts on baking sheet and bake in 350°F oven for 15-20 minutes. You won’t need all the nuts for the salad. Store the leftover in an airtight container. They are great with cocktails or a glass of wine or just for late afternoon snacking!
Neatly breaking down the oranges into perfect little segments takes a bit of practice but with a sharp knife in hand, you should be fine.
In my little corner of the world, there is still one stubborn patch of ice in the north-east corner of my yard that refuses to melt. The chives, god bless their hardy little souls, have managed to poke through the ice and have given me hope that spring will arrive.
Shave the carrots and asparagus with a vegetable peeler. I love my Y shaped peeler! At the risk of being accused of “skinny shaming”, fat spears are what you want here. Thos skinny ass spears of asparagus are useless (and tasteless too, IMHO).
Toasted hazelnuts, chives and some shavings of gouda or gruyere cheese are mixed in to provide some crunch and funk. Tossed with a simple hazelnut oil vinaigrette, this shaved salad tastes like springtime in a bowl. Most supermarkets now carry hazelnut oil now. Just remember to store it in the fridge. Feel free to use olive oil instead if you can’t find hazelnut oil. It will still be delicious.
