Aging Gracefully and New Experiences

I’m not quite sure why, but goal setting has always made me uncomfortable. So it goes without saying that I am not big on making New Years Resolutions. That being said, as 2012 came to a close last night, I am feeling in a reflective mood. I suppose that happens naturally  as we age. While I don’t have any specific goals in mind, my fervent hope is that I will age gracefully! By that I mean that I wish to be an interesting, informed, engaged and active member of society in my senior years. I have been blessed to have known several such women in my lifetime.

I do not want to spend my later years in isolation, feeling bitter and unloved. Aging gracefully requires acceptance and on the flip side, a healthy amount of denial. Although, to be completely honest, I am not quite ready to accept that without the aid of Schwarzkopf  Golden Brown 254, I would be completely grey! Good genetics and luck certainly play a role, but I firmly believe that the keys to aging include staying active and challenging yourself to step out of your comfort zone and be open to trying new experiences.

That being said, while I am active each day, I tend to get stuck in a rut and am not exactly adventurous regarding trying new activities. I have several friends who have discovered the joy of spinning and one in particular who has become addicted to it. She says that she sweats all the toxins out of her body during spin class and attributes this form of exercise to her glowing complexion and firm body. If I didn’t love her so much, it would be very easy to be jealous. My husband is an avid biker (not the Hell’s Angels kind!) and has also recently jumped on the spinning bandwagon.

I am pleased to announce that I recently lost my virginity! My spinning virginity, that is. We were away on a family holiday in Costa Rica and last week I shocked my husband by signing us up for a spin class. My goal for my first class was to stay on the bike for the entire 50 minutes and not have to do the walk of shame, leaving the studio, halfway through, trailing a puddle of sweat behind me as I retreated.

For all you spinning novices our there who may be tempted to give it a whirl, here are my helpful hints to get you through your first class:

  1. When the instructor tells you to turn up the resistance on your bike, put your hand over the tension knob and pretend you are increasing it, but do not, under any circumstances, dial it up. Remember to begin spinning a little slower so that it looks like you actually have increased the resistance.
  2. Avoid eye contact with the instructor.
  3. Resist the urge to jump off your bike and stuff your towel down the instructors throat as he continually yells what he believes to be motivating little bon mots to get you to work harder.
  4. If you think you are going to throw up and/or die, and really do need to stop for a minute or so, get off the bike under the guise of adjusting the seat height. This should buy you a minute or two to catch your breath.
  5. Resist the urge to jump off your bike and rip the power cord of the stereo system out of the wall because the techno beat of the music is making you want to scream. Recite something calming in your mind instead. I did my yoga chant  and closed my eyes.

I successfully managed to stay on for the entire class and further shocked my husband by signing up for the next day’s class. As of this writing I have attended four spin classes and during my last class, I do believe I won the “Sweat Game.” The rules are fairly rudimentary. Whoever has the biggest puddle of sweat under his or her bike at the end of class, is the winner. Extra points for not slipping and wiping out in your own puddle of sweat when class is over.

I am planning to continue attending spin class at when I get home although I doubt that the view at my local Goodlife can compete with this one. Oh well, I can always close my eyes and imagine!

view from room 2 72 dpi

Flushed with success at attempting something new (spinning), I decided to challenge myself to experience something new each and every day while on holiday.

On Tuesday, I had my very first Mojito! It was challenging, but I managed to finish the entire glass in about 10 minutes! I discovered that indeed, I do like rum!

pitcher of mojitos

glass with mojito

On Wednesday, I had my very first “Churrasqueira” experience.  Churrasqueiras are restaurants serving grilled meat, many offering as much as you can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client’s plate. Here at our hotel the skewers contained nine signature cuts of meat: Marinated Chicken Wings, Mexican Style Chorizo, Marinated Pork Belly, Baby Sirloin, Top Sirloin, Rib Eye Steak, Filet Mignon, Skirt Steak,  and Boneless Leg of Lamb.

chicken wings

sirloin 2pork bellylambflank steakchorizo

On each table was a round little disc of cardboard. One side the disc was coloured green, signifying to the waiters that you are a serious carnivore and wish the meat parade to continue. The flip side of the disc is red, which lets the waiters know that you have already unbuttoned your pants and are unable to swallow another bite. Mercifully, once they see  red, they will stop bringing meat to your table. One member of our group is on the Paleo diet and he was in pure ecstasy. Luckily, his shorts had an elastic waistband that night.

One of the good things about aging is that your memory begins to fail. While on the surface, this may seem like a negative thing, it can actually be a quite  agreeable and favourable. On Thursday, we went white water rafting. Apparently we had been to these rapids the last time we were in Costa Rica in 2005. I had no recollection of it whatsoever, so the whole experience was new and fresh for me. And quite an exhilarating thrill. My husband sat in the stern of our rubber raft and was masterful at guiding us through the class 3 rapids. We only got bounced out of our raft once.

c and r 1

c and r 2

c and r 3

c and r 4

c and r 5

c and r 6

c and r 7

Today we visited Rio Perdido, a thermal mineral gorge. They had a series of zip-lines and other aerial adventures that are not for the faint of heart. In my continual quest to try something new each day of this holiday, I swung over the Rio Blanco Canyon in a fantastic imitation of a human pendulum. I climbed to the top of a platform and on what can best be described as a “Tarzan swing” I held on for dear life (I was attached to safety cables, lest you think I have completely lost my mind) and swung over the gorge from one platform to the other. The guide on the opposite platform was supposed to catch me as I swung towards him, but he pushed me and I swung back to the first platform where the guide pushed me back again, as if I were on a giant swing! I screamed quite loudly to the amusement of my entire family. Apparently they do this to everyone and I was the last one in on the joke! My pounding heart certainly reminded me that I was alive and well!

In two days our blissful holiday comes to an end. While it is unlikely that I will continue on my once a day newness quest, I certainly intend to continue to open myself up to new experiences. If my glowing friend is reading this, save me a seat at spin class!

I wish you all a healthy, happy and serene 2013.

Brown Sugar Roasted Tomato Soup

snow 2

This is a photo of my backyard. Last week 40 centimeters of snow fell on our city and yesterday, to add insult to injury, an additional 25 centimeters piled up! That’s over 2 feet of snow for those of you not familiar with the metric system. In any language, it’s a sh#@load of snow!

Just In case there is any doubt about  where I fall on the love-hate spectrum of winter, I reside on the far right. I despise winter!  However, my oldest son recently became certified to teach skiing, so in the generous spirit of the season, I am thrilled for him and all the skiers out there.

Last week, I promised no more cookie postings in December. However, I did not promise no more sugar. I couldn’t go cold turkey without sugar, so there is just a little bit of brown sugar in the following recipe. I felt that I needed to offer you a warm buffer against the nastiness that is winter.

A big bowl of steaming hot tomato soup and a grilled cheese sandwich are the consummate comfort lunchtime meal for many a school age child. That being said, my childhood lunchtime never included this classic tummy warmer.

When I was growing up, my sisters and I came home from school everyday for lunch. Our public school was a short 8-minute walk from our house. The walk could be done in 7 minutes if we took the shortcut, but I seem to recall that we had to pass by a scary house if we took it, so we toughed out the extra minute.  We always watched the Flintstones at lunchtime and usually ate Kraft Dinner or a Swanson’s Chicken Pot Pie or a T.V. Dinner. Hey, it was the 70’s and we were a modern family!

I never really developed a taste for tomato soup until recently. I tried Campbell’s tomato soup in university and didn’t particularly care for it. If I needed comfort, my go-to soup was my mom’s chicken soup or, in a pinch, Campbell’s Chicken Noodle.

Lately, I have been noticing tomato soup popping up on restaurant menus and on all the food web sites and magazines. The world is a darker and scarier place now and I suppose tomato soup is the quintessential reminder of those simpler, gentler times.

I discovered this Brown Sugar Roasted Tomato Soup on www.seriouseats.com. I get an e-mail everyday from them. Serious Eats is a website focused on celebrating and sharing food enthusiasm through blogs, video and online community. They are passionate about food, informative, inclusive and, most importantly, they make me laugh.

Instead of serving this soup with the traditional grilled cheese sandwich, it gets a topping of cheddar cheese croutons. Brilliant, and quite delicious, this may become your new favourite go to comfort food when your world seems a little too treacherous and uncertain to handle.

ready to eat 1

Canned tomatoes are drained and then topped with a little brown sugar to enhance their natural sweetness. A quick roasting in the oven and the tomatoes and brown sugar caramelize into sweet deliciousness.

tomatoes ready for roasting

Finely grated cheddar cheese and olive oil get massaged into some whole grain bread cubes and then the whole lot gets tossed into a hot oven.

grating cheddar

croutons ready for toasting 2

toasted croutons

Click here to print recipe for Brown Sugar Roasted Tomato Soup.

ready to eat 4

Honey Roasted Peanut Butter Cookies

in a box

You know that it is time to stop posting new cookie recipes on your blog when your inbox begins to fill up with comments from readers who tell you that they have baked several batches of your cookie recipes and now their clothes are feeling a little snug. Hey people, I got my own tight pants problems here!

So, that being said, I promise that this is my last cookie post for December. These cookies were inspired by Alice Medrich. In her book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies, I was transfixed by a recipe for Salted Peanut Toffee Cookies. After reading her description, I knew I had to try these.

“Encrusted with toffee-coated peanuts and accented with flaky sea salt, these updated peanut butter cookies have a tender, melt-in-your-mouth shortbread texture. “

I whipped up a batch but sadly, I found the cookies to be a bit dry. I was envisioning a chewy peanut butter cookie with a crunchy coating. And then I remembered Mom Mom Fritch’s Peanut Butter Cookie recipe. My sister sent me this recipe almost 12 years ago and we had a good laugh over the name Mom Mom.

You see, when my first son was born, almost 23 years ago, he was my parent’s first grandchild. We asked my dad what he would like to be called, perhaps Zaidy or Grandpa. He said no, since he called his dad Pop, it only seemed fitting that now he would be called Pop Pop. As a joke, my husband said to my mom, and we’ll name you “Mop Mop.” We all laughed but somehow the name has stuck and 13 grandchildren later she is called Mop Mop (or more affectionately Moppy) by all those near and dear to her.

As it turned out, Mom Mom Fritch makes killer peanut butter cookies.  There is no flour in her recipe, so they are super chewy and moist. Rolling them in chopped honey roasted peanuts before baking adds a wonderful crunchy texture which contrasts so well with the chewy cookie in the center. I decided to take them up a notch further and pressed a nugget of white chocolate into each cookie as soon as they came out of the oven. (That genius idea was courtesy of Alice Medrich.) Heaven!

Spray your measuring cup with Pam and the peanut butter will slide right out!

spraying measuring cup

package of peanuts

chopping peanuts

Using a 1 tablespoon spring loaded scoop makes easy work of forming the balls.

scooping

Roll peanut butter ball in egg wash and then into chopped honey roasted peanuts. You will need to press the chopped nuts into the ball to get them to stick.

dipping in egg

rolling in honey roasted nuts 2

Press a nugget of white chocolate into each cookie as soon as they come out of the oven.

pressing white chocolate into warm cookies

Click here to print recipe for Honey Roasted Peanut Butter Cookies.

cooling on tray 5

Chocolate Toffee Cookies

with milk 1

Usually at this time of year I am the one packaging up and sending cookies out to everyone I love. So this year, it was a wonderful change of pace to be the recipient of some cookies. As a participant in the Great Food Blogger Cookie Swap, which I wrote about a few days ago, I received three packages in the mail, each containing a dozen very delicious cookies.

There is something so exciting about getting a package in the mail. I suspect that little thrill of finding a parcel in my mailbox is the primary  factor contributing to my on-line shopping addiction. By the time the box arrives, I have completely forgotten about it, so it comes as a wonderful surprise. (Lovely, that is, until the credit card comes later in the month reminding me that I bought myself these gifts!)

My bounty from the Cookie Swap included:

  • Cinnamon Roll Sugar Cookies from Dana of  hot pink apron. In the accompanying note she said,”They’re simple yet painfully addictive – you’ve been warned!” She was right!
  • Double Chocolate Espresso Cookies from Kate of kate’s plate. Deep and dark and deliciously satisfying with my morning latte!
  • Sour Cream Softies Cookies and a beautiful handmade origami ornament from Lisa of  je suis alimentageuse.  The tang of the sour cream kept these cookies from going over the sweet edge.

I am a big believer in sweet generosity! I have always felt that baking for other people is one of the most thoughtful gifts that you can give. Rather than shop for gifts for all the people in my life for whom I am grateful, I decided many years ago to bake. And somehow, over the years my gratitude has grown to include a circle of about 44 people!

While I may get a little bored baking the same treats year after year, certain items in my gift box are mandatory or there may be an uprising. Double Chocolate Peanut Butter Bark and Gingerbread Snowflake Cookies are sacrosanct.

I decided to add Chocolate Toffee Cookies to the mix this year.  These cookies take chocolate loving to the next level. Deep dark bittersweet chocolate combines with toffee bits to create a chewy cookie with bits of crunchy toffee in the center. A sprinkling of Maldon Sea Salt on top of the cookies adds an incredible textural component as the little salt crystals crunch gently between your teeth and then dissolve on your tongue. After my friend Edward received his box of cookies he sent me the following brief email:

Subject: Chocolate Toffee Cookies

Are you insane? You should be locked away. They are “O.F.S.”……..out f^#*ing standing.

High praise indeed for some pretty yummy cookies!

The toffee in these cookies comes from chopped up Skor bars. Chop up more Skor bars than the recipe calls for since the little bits of chopped up toffee have a mysterious way of disappearing! I wondered where those little bits had gone to and then I discovered them on my hips this week!

skor bar packages

Eggs and brown sugar are mixed well for about 5 minutes.

sugar and eggs

sugar and eggs creamed

Add cooled melted chocolate and butter mixture and then the chopped Skor bars.

adding melted chocolate

adding chopped skor bars

An ice cream scoop works well to portion dough so that all your cookies are exactly the same size and bake evenly.

scooping out dough

Halfway through the baking I like to sprinkle the tops with a bit of Maldon sea salt. The cookies are done when the tops have a beautiful crackly surface. They will still look a bit wet on top but remove them from the oven anyways. If you bake them for too long you will have a dry crumbly cookie instead of a chewy one.

baked

on tray

Click here to print recipe for Chocolate Toffee Cookies.

with pink ribbons 1

World peace Cookies V 4.0

with milk 1
If you found yourself in the post office last week, chances are that the lineups were long and they seemed awfully short-staffed. Were they off sick with the flu, or perhaps hung-over from last night’s office party where our loyal postal workers may have tied one on? No, not quite. I have, in fact, uncovered the real truth. Many of these postal workers were in the storage room in the back of the post office where all the parcels are kept. These mild-mannered civil servants were shedding their conservative navy blue uniforms and changing into their alter ego costumes; several were caught red-handed and charged with tampering with federal mail. The guilty parties could be seen with cookie crumbs caught in the folds of their fur and around their mouth. You see, December 5 was the postal deadline for mailing your cookies for the Great Food Blogger Cookie Swap. Over 600 food blogger across North America had signed up to participate. With over 1800 boxes of cookies being shipped all across North America, who could blame these postal workers for breaking into the booty?
It all started at the beginning of November when I received an email invitation to participate in a cookie swap. My automatic response was to hit delete. This sort of thing is fraught with landmines. Having people over to your house and then having to be polite and pretend to like their green christmas tree cookies or spritz cookies with a maraschino cherry in the center. Smiling and nodding with a mouthful of vegan shortbread when a fellow baker asks you, “Can you believe they weren’t made with butter?”

Before I hit the delete button, I read a bit further and realized that this cookie swap did not require any human contact. This was my kind of get together! “The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap.” This creative endeavor is the brainchild of Lindsay at Love and Olive Oil and Julie of The Little Kitchen. They “hosted” their first swap last year and had over 600 food bloggers participating. I hit reply and before I knew it, I had the mailing addresses of 3 food bloggers to send my creations to. The last time I impulsively hit reply and joined something resulted in my becoming a food blogger, so more goodness could only follow. The rules of this swap stipulate that you can not submit any cookie recipe that has previously been posted on your blog.

I have over 25 cookie posts on this blog! That meant I’d have to come up with something new and completely different. My brother-in-law Richard came to the rescue and presented me with a new cookbook, “The Sugar Cube” by Kir Jensen. Kir is part of the exploding food cart scene in Portland Oregon. Her tiny little pink food cart turns out some majorly delicious treats. I was immediately taken with a little cookie called Kir+DorriePierre. How could I not try these with a name like that! It turns out that the Dorrie behind these cookies is cookbook author Dorrie Greenspan and the Pierre is the famed Parisian chocolatier Pierre Hermé. This is a well-travelled little cookie!

In Version 1.0, Parisian chocolatier Pierre Hermé created these chocolate sable (French butter cookies) for the Paris restaurant Korkova. Pierre’s version pushed the traditional sable envelope by using light brown sugar in addition to white sugar and adding cocoa powder, chunks of bittersweet chocolate and enough fleur de sel to make them completely addictive. In 2000, Pierre passed the recipe onto cookbook author Dorrie Greenspan and she dubbed them Korkova cookies. When her neighbor Richard tasted them Version 2.0 was born.  He renamed them “World Peace Cookies”, because he was convinced that a daily dose of Pierre’s cookies is all that is needed to ensure planetary peace and happiness. These cookies went viral on the blogosphere. Then Kir Jensen, owner of the charming Portland food cart “Sugar Box” took the recipe and tweaked it to create Version 3.0. She substituted dark brown sugar for light brown, added an egg yolk for additional fat, mixed in some cacao nibs, rolled the edges in sugar and sprinkled the cookies with extra fleur de sel. I followed Kir’s recipe, but found the resulting cookies “too chocolatey”. I know that this phrase may be blasphemy to some of you chocoholics out there, but the nuances of the three different types of chocolate in the cookie (cocoa powder, bittersweet chocolate chunks and unsweetened cacao nibs) were not detectable.

chocolate versionchocolate baked 2

Enter Version 4.0. I removed the cocoa powder and replaced it with an equal amount of all-purpose flour. I feel that this modification really allows the bittersweet chocolate chunks and the unsweetened cacao nibs to really shine through. I hope that Pierre, Dorrie and Kir would approve. These are not the typical chewy gooey chocolate chip cookie. You get a nice little crunch from the rolled edge of turbinado sugar when you first bite into these cookies. The inside is tender and slightly crumbly and the bitter note of the unsweetened cacao nib plays off beautifully with the bittersweet chocolate and the deep molasses flavour of the dark brown sugar. The flakes of sea salt take this cookie to the next level. These cookies are perfect for mailing because they will keep well in an airtight container for up to two weeks. These cookies deserve the best quality chocolate you can find. I chopped up 10 ounces of  66% bittersweet Valrhona feves.

.10 oz of chocolate

Cacao nibs are added to these cookies as well. Cacao nibs are the edible part of the cocoa bean after it has been harvested, dried, fermented and hulled. Cacao nibs have a similar taste to roasted coffee beans. They add some textural crunch and a hint of bitterness to these cookies which sounds strange but really complements the sweetness in these cookies. cacao nibs

I shaped the dough into a rectangular loaf and then wrapped and chilled it. forming square 2

After an hour in the fridge they were ready for slicing. slicing 1 slicing 2

The edges were rolled in some fine turbinado sugar and then they were baked. finishing sugar cooling on baking sheet 1

Click here to print the recipe for World Peace Cookies Version 4.0. 

stacked

Latkes and Compromise: The Secret to a Happy Marriage

with sour cream and applesauce 1

Several weeks ago I was asked if I would appear on a local cable TV show and demonstrate how to make “low-fat ” latkes. This disturbed me greatly and I quickly responded that unfortunately I do not believe in low fat latkes. I think latkes are meant to be eaten only once a year, the real way. (fried in oil!) A once a year indulgence really celebrates and honours Chanukah the way it was intended. She responded “OK – You’ve convinced me!  You make a good point.  I was thinking of the healthy diets people are seeking.  But you’re right that maybe the normal latkes represent what Chanukah is about.  So let’s go ahead.” Unfortunately, the timing of the taping coincided with when I was going to be out-of-town, so we shelved the idea for next year.

This Saturday (December 8) marks the first night of Chanukah. In the second Century, the Holy Land was ruled by Syrian Greeks. King Antiochus IV was in control of the region. Under his rule, Jews were severely oppressed and not allowed to practice their religion openly. Against all odds, a small band of faithful Jews defeated one of the mightiest armies on earth, drove the Greeks from the land, reclaimed the Holy Temple in Jerusalem and rededicated it. When they sought to light the Temple’s menorah they found only a single vial of olive oil that had escaped contamination by the Greeks. Miraculously, the one-day supply burned for eight days. And hence, the reason for the tradition of eating foods fried in oil during Chanukah.

Every year I see recipes for all kinds of variations on the traditional latke. Several years ago  Bon Appetit magazine promised a “Gorgeous Chanukah Feast” featuring both cumin scented beet latkes and gingered carrot latkes.   While at first glance they seem intriguing, I could not actually see myself preparing either of these or any of the other interesting variations I have read about.  In the first place my family would revolt.  In the second place, I only make latkes once a year and I crave the traditional potato variety from my childhood.  I suspect that many of your families are similar to mine and sweet potato-parsnip latkes would not be met with cheers of joy.

My mother has an incredible sense of smell.  In our family, we joke that she can smell foul odours a day before they actually occur.  My childhood memories are filled with her going from room to room, sniffing and muttering, “What’s that smell?”  One of her least favorite smells was that of food cooked in oil.  She claimed that she could smell the oil for weeks afterwards.  Now I must be honest here and admit that I inherited my father’s sense of smell – that is to say that his lack of sense of smell.  He had sinus problems and his nose malfunctioned often.

That being said, once a year, on Chanukah, we had latkes. My mom’s latkes are fantastic.  They are lacy shreds of potatoes, fried until crisp.  The lingering smell of frying oil was quickly chased away by my mother’s secret blend of cleaning agents, a potent, lethal combination of Joy and Ajax.  Do not try this at home unless you are wearing a gas mask.

The first time my husband took me home to meet his family (we were not married yet, we had only been dating for about 3 months) was during Chanukah. His mom made latkes.  They were thick and creamy, not the thin lacy crispy shredded latkes that I grew up with.  After we were married we had our families over for a Chanukah party.  Of course, we could not agree on which kind of latkes to make, so we ended up making both.  The guests were starving by the time the latkes actually appeared at the table so both kinds were gobbled up very quickly.  Not being able to resolve which type were superior, I created a compromise recipe.  These latkes are thin and crispy around the edges, but still creamy in the centre.

Russet potatoes are my choice for the best latkes.

potatoes peeled

A Cuisinart makes fast work of the shredding.

cuisinart

Half the shredded potatoes are set aside and the other half go back in the Cuisinart with an onion to be coarsely chopped with the steel blade.

onions and potatoes in cuisinart

onions and potatoes processed

The shredded and grated potatoes and onions get wrapped in cheesecloth and then you squeeze the heck out of them. Let the liquid sit for a few minutes. Drain off the liquid but keep the potato starch. This is the secret to latkes that do not fall apart while cooking.

cheesecloth

potato liquid and starch

Add a beaten egg, some kosher salt and about 2 tablespoons of matzoh meal or panko bread crumbs.

egg and matzoh meal

I like to fry my latkes in vegetable oil in a cast iron skillet. A heavy-duty non-stick pan will work if you do not have cast iron. A slotted serving spoon makes it easy to get the latke mixture into the pan.

frying 1a

frying 3

I made some applesauce to go with the latkes. No recipe here. I used a combination of Granny Smith, Honey Crisp and Golden delicious apples. I quartered the apples. No need to peel or seed if you have a food mill. I added about 1/2 a cup of   water to the pot, covered it with a lid and cooked it on medium heat for about 10 minutes until soft. Then I put the whole mess through the food mill, which does a great job of filtering out the peel and seeds.

apples

apples in pot

apples in food mill

Click here to print recipe for Compromise Latkes .

with sour cream and applesauce 1

The Name Game

My husband and his five siblings are in a family business together. We decided about 8 years ago that we should begin to educate our children, the next generation, so we founded a family council. We get together twice a year with the goals of fun, family togetherness and enlightenment in mind.  Our most recent council meeting took place in Fort Lauderdale several weeks ago. There are about 24 of us who participate in these meetings.

It doesn’t seem to matter how old you are, we all revert back to some fairly petty childhood behaviours when we get together with our siblings. Even though we are all adults now, somehow we regress backwards to our 10-year-old selves, squabbling, poking and just plain irritating the heck out of each other. In order to have a more productive meeting this time around, one of the professionals we are working with suggested a seating plan for the meeting room. As co-chair of our family council, I was a little worried about how this would be received. Some members have control issues and would likely not take too kindly to being told where to sit.

And then I had the brilliant idea of creating cookie place cards. I figured everyone would be so busy admiring them and munching on them that no one would even notice that they were being directed as to where to sit.

I needed a sturdy cookie dough that would survive the flight from Ottawa to Toronto. I decided on making two kinds of dough, Gingerbread  and  Brown Sugar Cookie  dough. I pulled out my alphabet cookie cutters. I can’t remember where I got these, but I do know that up until now, they had only been used with play-doh. I gave them a good scrubbing and got down to work.

It’s best to roll out the dough between 2 sheets of parchment paper while it is still soft and then chill until firm.

A table knife can be used to gently nudge the letters out of the cutter. Give them a bit of room on the cookie sheet as they do swell a bit with baking.

I decided to use royal icing to decorate the letters with. If you are new to decorating cookies, check out Sweetopia’s blog. She is really amazing and she has many videos that really show how to do it well. I used her Royal Icing Recipe for my cookies and it is one of the best I have tried. To colour the royal icing, I bought gel food colours from Americolor. The little squeeze bottles are great.

Here is a little video I made to demonstrate decorating the letters. I clearly need some videography courses!

Once I had all the letters, I needed to decide how to turn them into name cards. I decided to make cookie boards to “glue” the letter onto, using royal icing as the glue.

The icing needs to dry for at least 24 hours, before packaging it up.

I am happy to report that the cookie place cards were a big hit and family harmony was achieved. I think all would agree that the highlight of the weekend, planned by the “Fun Committee” (yes, we actually have a fun committee!) was dinner at a Mexican restaurant followed by bowling. It’s possible that margaritas and tequila shots may have been consumed!

Autumn Salad

Several years ago I got involved in volunteering at an organization called “Soup Sisters.” It was founded in 2009 in Calgary by  Sharon Hapton. This organization supports women’s shelters across the country with the very simple and heartfelt gesture of providing home-made soup. Their tagline is “Warming hearts, one bowl at a time.”  Sharon’s good friend from Ottawa, Lynne Oreck-Wener attended the Calgary launch, and was so moved by this wonderful program, she decided, along with Lori Thompson and Marien Barker, to start-up a branch of Soup Sisters in Ottawa. They decided to donate the soup to Interval House, a local women’s shelter here in Ottawa. Along with several other volunteers, we assist by arriving early and setting up all the soup stations, or staying late to assist in the clean-up.

The soups are cooked at Urban Element, a cooking studio here in Ottawa that is home to an incredible professional kitchen. What was once a Fire Station has been converted into a charming culinary workshop. They kept the original red brick walls and built a state-of-the-art kitchen, complete with shiny stainless steel counters and appliances, butcher block islands, sharp knives and spoons and whisks of every size and shape.  The drawers are stocked with clear containers neatly labeled, containing just about every pantry item you could imagine.  Five kinds of peppercorns, and six varieties of salt had me feeling slightly jealous.

Each month, a different group of  participants (12-20 individuals) come together to cook. The groups differ each month. One month saw a group of employees from a law firm, using the evening as a team building opportunity.  Other groups have included friends and family getting together to celebrate a special birthday. The groups break into teams of 4, each preparing a huge stock pot of delicious soup. Our job, as volunteers is to wander around, making sure that no one chops off a finger or grates a knuckle, help the participants find what they need, and generally coral the chaos. Once they finish chopping and sauteing, the soups are set on simmer and the group sits down to a little meal of soup, salad, bread and wine.

Each participant pays a $50 fee, for which they receive training from a respected guest chef, the chance to work in a modern, contemporary professional kitchen, some new cooking skills, dinner, wine and most importantly, the glow of gratification from helping others.

Each session begins with a short address from Lula Adam, public education coordinator at Interval House.

“When the women realize someone has taken time from their Sunday night to do something to help them, it really touches them. These are women who haven’t really had a lot done for them, so it really does make a difference. When women first come here, they often feel isolated and alone. This is a gentle reminder that people in the broader community do care.”

After dinner the participants gather back in the kitchen to package the soups.  They are encouraged to write a personal message on the label, such as “made with hugs” or “made with love”. Each month when I volunteer, and watch the groups of women participating, it becomes clear, that these women care about their mission.  They want to make a difference beyond writing a cheque. These are indeed soups made with love. If you are interested in their soup recipes, check out their wonderful new cookbook.

Last month when I was working there, our guest chef was Tara Rajan. She prepared a roasted squash and apple salad for the group. This is my interpretation of her salad.

Perhaps because I am a Libra, (the sign is the scales) when I cook, I am always thinking about balance. I once read a beautiful definition of balance by Jasmin Tanjeloff, on the blog Tiny Buddha.

“To me, it means that you have a handle on the various elements in your life and don’t feel that your heart or mind are being pulled too hard in any direction. More often than not, you feel calm, grounded, clear-headed, and motivated.”

Balance in cooking is just as important as balance in the rest of your life.  When creating a dish I look for all the flavour elements to be in balance. These elements include salt, sour, sweet, spicy and bitter. I like to include the textural elements of creamy and crunch as well. Of course, not every dish needs all these elements, but when you do hit them all, sometimes it can be an incredible culinary party in your mouth.

I started with some obvious fall staples, squash and apples.

I like acorn squash because it looks like flowers when you slice it. Plus, the skin, when roasted is quite tender, so I never bother peeling it. I used Honeycrisp apples. Empires or Royal Galas would also work well.

The apples and squash are brushed with a little vegetable oil and maple syrup. Sprinkle with a little salt and pepper and they are ready for the oven.

I prepared a dressing using sunflower oil, apple cider vinegar, white wine vinegar, Dijon mustard, maple syrup, salt and pepper.  In order to give the salad a hit of heat and some crunch, I prepared spiced pumpkin seeds. Shelled pumpkin seeds were coated with egg white and then tossed in a mixture of chipotle chile powder, sugar, and salt. They went into a moderate oven until they were toasted to perfection.

To assemble the salad, I started with a base of roasted squash and apple slices. I topped that with a few radicchio leaves, and a big pile of tender mache (lamb’s lettuce). I drizzled the salad with dressing, and topped it with some spiced pumpkin seeds and a few shavings of salty white cheddar.

Click here to print recipe for Autumn Salad.

French Fries

Just over 21 years ago, I moved to Ottawa from Toronto. At that time I was the proud mom of a sweet little boy, aged 15 months, and was hugely pregnant with my second child.  I missed my family and friends in Toronto and was very unhappy to be living here.  One rainy day I took my son outside to get the mail from our superbox.  Right by the mailbox was a huge and very deep rain puddle.  My little one decided to take a bath in that puddle.  He laid down and started rolling around in the muddy puddle.  My arms were full of mail and I couldn’t pick him up.  I was just about to panic when I heard a voice calling out, “Would you like some help?”  Without waiting for my answer, a very stylishly dressed woman scooped him up out of the puddle and carried him to my front door.  A lasting friendship was born that day.

Her name was Brigitte, and she was my across the road neighbour.  She was Belgian and had the odd custom, when greeting you, of kissing first the right cheek, then the left and then the right cheek again – 3 kisses! The Belgian people are very affectionate.  She introduced me to french fries with mayonnaise as well as all the other stay-at-home moms on our street.  Once a week we would get together at someone’s house, with our kids, for coffee and a play date.  Eventually, that turned into lunch, with wine for the moms and Kraft dinner and apple juice for the kids.  Within 6 months we dumped the kids with their dads for a fall girl’s weekend at the cottage.  This fall marked our  20th annual get together.

I have learned many things from this group of women, most importantly, that it’s ok to be a less than perfect mother.  They have been a wonderful source of support and inspiration for me over the years.  And while we don’t see each other weekly any longer, when we do get together, it’s almost as if no time has passed.  For our girl’s weekends, meals are assigned and everyone takes a turn in the kitchen.  We eat and drink way too much and by the end of the weekend our heads hurt from laughing so much. Everyone feels safe to vent and complain and spill her sorrows, as we know that what happens on the girl’s weekend stays on a girl’s weekend.

Many things have changed over the years. We tend to drink less now, go to bed earlier, and no one worries about buying new P.J’s for the weekend. What hasn’t changed is how much we all love to eat and laugh.

Two weeks ago we gathered at my cottage for our weekend. There were 9 of us, all still living within 2 blocks of each other in the neighbourhood where we raised our families. As we all assembled for Friday night dinner, we couldn’t help but remark how we are not getting any older, just better. Of course, it helped that I had dimmed the lights and no one was wearing her reading glasses. My friends are quite generous and treat me to such lovely hostess gifts. This year I decided to buy presents for all of them.

The girls were thrilled by their new coffee mugs. I love these mugs from Anthropologie. I have to admit, my gift giving was not entirely altruistic. I have my own Anthro mug, to which I wake up every morning looking forward to drinking latte out of. It has the perfect weight and feel in my hand. Sometimes when we have guests at the cottage, and they wake up earlier than me, they will think nothing of taking my favourite mug (with the letter C on it) from the mug drawer to have their coffee in. There is a drawer full of perfectly wonderful other mugs to choose from, why do they have to take mine? I know I sound like a petty crank, but I have a morning ritual that I look forward to and if my mug is missing, I feel off-balance for the entire day. So, I decided to give everyone their own mug and felt very secure in the knowledge that my own mug would still be sitting in the drawer waiting for me tomorrow morning!

My mug has a small chip in the base. My husband and daughter were in the Anthropologie store in Scotland this summer and they called me to see if I wanted them to buy me a replacement. I declined, saying that I liked my chipped mug. It was slightly flawed but perfectly functional, just like me!

Friday night dinner, brought to us bu Brigitte, Jana and Jana was a delicious tomato soup , salad and lasagna. The dessert was a show stopper! Three mini jars of deliciousness. Panna cotta topped with raspberry sauce, chocolate mousse and lemon mousse. My girlfriend found these little jars and white platters at the dollar store! It was such an adorable presentation and a perfect idea for a make ahead dessert that will wow your guests.

Saturday morning dawned cold and dreary and my mug was waiting for me! So was an incredible decadent breakfast lovingly prepared by Paula. Scones, croissants, sticky buns, bagels,  three kinds of yogurt, granola and fruit.

Some of the girls went shopping on saturday afternoon at Kilbournes. This is a country store in the town of Newboro, Ontario, about a 20 minute drive from my cottage. When you first walk in you see Tilley hats, fudge, wooden ducks and all the usual country store suspects. This place has over 26,000 square feet and is filled with gourmet foods, local cheeses, kitchen ware, toys, clothing, furniture, kitchen appliances, top end ovens and stoves and shoes! And what a shoe department they have. In  this tiny little town, in the middle of nowhere they have well over 10,000 pairs of shoes, sandals and boots ranging from Clarks, Frye, Fit Flops, Anne Klein and Stuart Weitzman! I will warn you however, the longer you stay in the store, the better the merchandise starts to look!

The rest of us stayed back at the cottage and made a fire, read and napped.

We all gathered together for cocktails and cheese biscuits before dinner. Our friend Christine introduced us to a ginger liqueur called Domaine de Canton. A splash of this over a piece of candied ginger and topped off with some Prosecco makes for a lively aperitivo hour!

Saturday night dinner was grilled rib steaks and french fries. I own a deep fryer which I keep at the cottage and use about twice a year. Frying in an open pot, scares me, and so for $139.00 I have peace of mind that I will not burn the house down. If you have never made your own fries, you must do it at least once in your life. You will not be sorry. It has become a girls weekend tradition that we all look forward to. My friend Paula bought me a french fry cutter which was mounted and holds a place of honour on the laundry room wall. It took us about a year to figure out that this was not a tabletop appliance! Here is a video demonstrating its use! This machine, while quite amusing, is not necessary to have if you decide to make your own fries.

Once the potatoes are cut, they are soaked in cold water for about an hour. This rinses the starch off them. Dry the potatoes very well in some kitchen towels.
Then, heat the oil in the fryer to 325° F. Cook fries, in batches for about 7-8 minutes until they are soft and limp but not golden.Transfer from fry basket to paper towel lined baking sheet and set aside.
Crank up the heat on the fryer up the fryer to 375° F for the second frying. In small batches, cook the fries for a second time. Two fryings are the classic way to make french fries. The first fry cooks the fries through on the inside and the second fry, crisps them up on the outside. You can do the first fry up to 2 days ahead and store the cooked potatoes in the fridge until ready to cook for the final fry. We made two kinds of fries. regular, using Russett potatoes, and then sweet potato fries.
You must salt them as soon as they come out of the fryer.
The smell of freshly fried potatoes brought everyone into the kitchen. That crisp, salty crackle between your teeth as you take your first bite, almost burning your tongue on that hot salty goodness is irresistible. To accompany the fries we made a dipping sauce of chipotle mayo. The smoky heat was fantastic with the fries. Kale salad and grilled rib steaks, cooked to medium rare finished off our meal. Although we all proclaimed we were too full for dessert, we polished off most of a chocolate caramel tart, baked by our friend Christine.
Sunday morning brunch is always a quiet subdued meal. Aware that our time together is coming to an end, I always feel a little melancholy. We clean up from brunch, pack our coolers and divide up the empty wine bottles so no one at home realizes how much wine we have actually drunk in less than 48 hours. Hugs and kisses and promises to email pictures and recipes, along with plans for the next get together fill our chatter.

Click here to print recipe for Classic French Fries.

Incredibly Fudgy Triple Chocolate Brownies

If we are to be completely honest with ourselves, we all have one! I’m referring to celebrity crushes here. You know what I’m talking about; someone in the public eye that you would actually have no chance with, but can’t help but like/be attracted to/daydream about. Celebrity crushes are a harmless way to perk up an otherwise drab day.

So here’s what I’m thinking. If somehow my darling husband meets his maker and dies an early death, and George Clooney were not available, I would likely hook up with Nick Malgieri. WHO???

Nick is an acclaimed pastry chef, teacher and author, with over 10 cookbooks to his name. I first began crushing on him in 2000 when I discovered his book, “Cookies Unlimited.” Here was a man who spoke my language and completely understood me. I think there is no better way to end a meal than a cookie. Nick shares my philosophy and offered me over 400 cookies to choose from. He really sealed the deal when I made his oatmeal lace cookies. Two gossamer thin oatmeal cookies sandwiched together with chocolate ganache.

Before Nick, there was Rance Mulliniks. And unless you are a major league baseball fan from the last century, you may once again say, “WHO??” Check him out in Wikipedia.”Rance played third base for the Toronto Blue Jays during their heyday period. He batted over .300 three times (1984, 1987 and 1989) and demonstrated great patience at the plate, regularly posting on-base percentages near .400. In 1984 he was named to Sports Illustrated’s Dream Team as a utility infielder.”

My husband is not threatened by either Nick or Rance. If you were to Google them you would instantly see why. Neither is genetically blessed with movie star looks, but physical pulchritude is besides the point here. Nick and I would spend our sunset years eating cookies and he would not care one bit how fat I became. Rance and I would watch reruns of the 1992 and 1993 World Series games over and over again. I never grow tired of hearing Jerry Howarth and Tom Cheek announcing, “Now batting for the Blue Jays, Number 5, Raaaance Mulliniks.”

As I was thinking about writing this column, it occurred to me that I had never asked my husband who his celebrity crush was. I suppose I should be flattered that it took him a full 8 hours to come up with an answer, and a further 7 hours to recall her name. (It was actress Mila Kunis, in case you are curious.) Upon further reflection, I wondered if his inability to instantly come up with a celebrity name meant he just lacked imagination. Not so, it’s just that he is very firmly rooted in practicality. So practical in fact, that he has decided that should I go first, he will take up with one of my good friends, since she already knows her way around the cottage kitchen! You have to admire his pragmatic nature.

Celebrity crushes are really quite innocuous, unless of course you start to take it too far and begin imagining that your crush would adore you if he met you, or start wondering if there is enough closet space for all your clothes at his place, once he tells his wife he’s leaving her for you. You know you have moved into danger territory if you start visualizing how your dishes will look in his kitchen and wondering if he would find you too forward if you insisted he paint his kitchen Benjamin Moore 360 (San Fernando Sunshine) as the current paint colour he has offends your strong sense of aesthetic. If this happens, you need to seek help, or a restraining order may be in your future.

My sister has fallen into the stalker territory with her crush on P.E.I Food Network Chef Michael Smith. It all seemed harmless enough at the beginning but once she found out he was separating from wife Rachel, visions of co-parenting their son Gabe, filled her head. Gabe is an amazing little guy, who eats everything his chef dad makes for him! Her hopes were quickly dashed when she discovered he was having a second child with a new love, Chastity Fizzard. Folks, I am not making this stuff up!

My sister has recovered, but Chef Michael’s star has somewhat tarnished in her eyes. That being said, she is correct in bragging about his Triple Chocolate Brownies. I have tried many different brownie recipes in my years of baking, but these come close to perfection. Deeply chocolate, chewy, fudgy and very rich and decadent. They could be just the thing to help you get over your celebrity crush.

Melt butter and 8 ounces of the very best quality bittersweet chocolate you can find. Do not use chocolate chips here. Chocolate chips contain an emulsifier in them to help them hold their shape during baking. Buy good quality chocolate (at least 60-70% cocoa content). I like Callebaut 70 %. Lindt bars  (70%) will also work quite well. I melt the butter and chocolate in a large stainless steel bowl set over a pot of simmering water. Make sure the water does not touch the bottom of the bowl.

Sift the flour, baking powder, salt and cocoa powder so that there are no lumps.

Eggs, brown sugar and vanilla are added. The chocolate in these brownies is ramped up  even further by the addition of chocolate chips. You can use regular chocolate chips for this part of the recipe, but you will have even more stellar results if you just chop up some of the good stuff! (70% bittersweet chocolate)

Batter is mixed and poured into a parchment lined 9 x 13 Pyrex pan. You can grease and flour the pan, but parchment makes cleanup so easy and it makes cutting the brownies into squares a snap.

My sister likes to cut them into perfect Isosceles triangles. My fine motor skills are not quite as finely honed, but any shape will be devoured. They are quite moist and fudgy and the addition of chocolate chips to the batter makes for a nice surprise.

Click here to print recipe for Michael Smith’s Triple Chocolate Brownies.