Cinnamon and Vanilla French Toast with Ruby Colored Fruits

This winter has been rough on me, and I’m sure it’s been tough for a lot of you too.  I check the weather on my phone and see no hope for days.  Temperatures lingering well below freezing seem to be the norm now.  Of course, there are snippets of beauty amongst this snow and ice.  Scenes that would rival any tropical paradise in their splendor.

On the positive side, I do love me some winter fashion.  I love chunky knits, boots, pom-pom hats, and huge scarves wrapped around a thousand times. I’ve gotten to wear crimson and berry-toned lip colors, which look out-of-place in the warmer months.  I have also been loving  goth-inspired nail polishes – very moody and a far cry from the fuchsias and tangerine reds I wear in the summer.

There have also been cozy times I get to share with my husband.  Him and I exploring the city and finding a new café.  I will get a latte and he will get a hot chocolate because he has an abhorrence that stems from childhood towards coffee.  We’ll share a cookie or a croissant or both and discuss things in the world that we don’t understand or can’t wrap our heads around, future vacations we want to take, or whatever may come up.

We’ll also laze around at home more often on the weekends.  In the summer I like to be out and about.  This winter I’m enjoying staying in more. Usually I’m the type of person who gets in a very bad mood if we don’t have weekend plans.  But this winter I’ve been happy to stay-in on a Friday night and cook a nice dinner for just the two of us.  Of course friends are always welcome, but rather than going out, sometimes it’s nice to stay snug and comfortable at home.  When Sunday morning comes around I’m also skipping the usual restaurant brunches and opting for an omelet or pancakes or French toast at home.  I’m not big on sweets for breakfast, but sometimes a nice french toast satisfies like nothing else.

When making French toast I don’t really measure anything out.  It’s an effortless dish that will come together if you have the basic ingredients.  That’s why I love making it.  I paired it here with ruby-toned fruits: blood oranges, pomegranates, and raspberries.  And I always use cinnamon and vanilla in my french toast.  You can add other spices like cardamom or ground cloves.  But the combination of cinnamon and vanilla is my favorite and will make your whole kitchen smell very welcoming.

Cinnamon and Vanilla French Toast with Ruby Colored Fruits

I am providing a loose recipe here, because I really feel French toast is foolproof unless you burn it in the pan. 😉

Ingredients

oil or butter for frying

bread of your choice, sliced a little thicker than usual and day old is best.  I usually have whole wheat or sunflower toast, but brioche and challah are optimal.

eggs, use 1 egg for every 3 slices of toast

milk of your choice, use about 1 cup for every 3 slices of toast

sugar, to taste – I like to use raw sugar or sugar with larger crystals so that it caramelizes nicely on the toast.

vanilla extract or a vanilla bean scraped, start with 1 teaspoon of vanilla extract

ground cinnamon, 1/2 teaspoon for 3 slices of toast, you can  adjust the amount according to your taste

a pinch of sea salt

an array of fruits or your choice, I used blood oranges, pomegranates, and raspberries. (fruit combination inspired by @thedelicious on instagram)

chopped nuts, for serving (optional)

to serve: whipped cream or sour cream or crème fraîche or yogurt, orange zest, cinnamon, and pure maple syrup

Method

Beat eggs with milk, add in sugar, cinnamon, vanilla, and a pinch of salt in a wide rectangular dish.  Soak the bread until the egg custard is absorbed on each side.

Heat a large frying pan with oil or butter on medium heat.  Add the soaked toast pieces in the pan.  Cook for about 2-3 minutes per side or until golden.  Top with the blood oranges, pomegranates, raspberries, nuts, and other topping of your choice.

Papri Chaat (Crisp Wafers with Yogurt, Spices, Chutneys and Green Garnish)

I am a clean freak.  Honestly, I have a problem.  I cannot tolerate any dishes in the sink, any sort of mess.  I get grossed out way too easily.  It’s funny because as I’m getting older the less tolerance I have for uncleanliness.  The reason I mention this is because it is getting increasingly difficult for me to eat street food.  My husband and I went to Thailand and I couldn’t bring myself to eat ANY of the street food.  I look at photos of Thai street food and it looks so delicious.  But in the moment I failed myself!  This is such a pity because I love street food and hole in the wall places wherever they are in the world (as long as they are clean).

In Toronto we have a small section of the city called Little India.  I have not been too much, because Pakistani or Indian food is something I can eat at home.  But there is a whole experience to going and sitting on a plastic chair or a picnic table and eating foods like papri chaat, gol guppay, tikkas, and naan.  My husband and I ventured to Little India to get some chaat a few years ago and I really think we went on a bad day because the places we found were not very good.  I’ve heard good things from friends about some places there so I don’t want to be a meanie and bash any place in particular.  🙂

After that trip, I decided to make chaat at home.  The ingredients are readily available and it’s actually quite easy to make.  I’ve also made chaat at my inlaws’ house many times when they have guests over and not to boast, but it’s always a hit. I like to make it fresh (otherwise it gets soggy) so I make it in batches and people have no patience to wait for me to finish the next tray of chaat.  While I am making a new batch they start reaching into the serving dish.  In situations like this I just zip my lips. But despite this slight annoyance I should take this as a compliment.  My chaat is just THAT delicious.  😉

Papri Chaat

Ingredients

(this is a loose recipe and can be adapted to your taste)

Papri (can be found in South Asian grocery stores)

Bhel Puri (can be found in South Asian grocery stores)

1 cup cooked chickpeas

boiled potato, peeled and cut into small cubes, about 1 cup

Tamarind Chutney*

Green Chutney**

Yogurt***

Chaat Masala (can be found in South Asian grocery stores)

chopped red onions

chopped tomatoes, optional

chopped green chilies

chopped cilantro

chopped mint, optional

Method

*Tamarind Chutney is made by heating 3/4 cup of tamarind pulp, 6 pitted Medjool dates, 2 tablespoons chaat masala, 1/2 teaspoon cumin powder, 1 teaspoon red chilli powder (or to taste), 3/4 teaspoon, 1/4 cup sugar on medium heat for 15 minutes and then reducing the heat to low for 45 minutes.  Allow it to cool and then blend in a blender until the consistency is smooth.  Serve chilled.

**Green Chutney is made by placing 1 cup cilantro leaves and stems, 15 mint leaves, 1 long green chilli, 2 tablespoons water, salt, and black pepper in a blender until very finely chopped.  This should resemble a pesto.

***For the Yogurt, take 1 cup of plain yogurt and thin it out with 1/2 cup of water.  Add 1 teaspoon chaat masala and salt to taste.  Whisk until it looks like thick cream.

To assemble the chaat:  Place the papri (wafers) on a serving dish and top with chickpeas, potatoes, yogurt, tamarind chutney, green chutney, red onion, cilantro, chopped tomatoes, mint, green chilies, and sprinkle the dish with chaat masala.  Finally, top with some bhel puri.  It is best to serve this right away.  You can prepare everything in advance and assemble before serving.

Sweet Corn, Red Chili Linguine with Fresh Ricotta and Basil

Sometimes cooking becomes the daily grind.  You have no creativity and don’t feel like cooking very much.  I was in that place for a little while, a funk, if you will.  I think we all go through phases like this.  I was cooking dinner and just getting by and not expanding my culinary repertoire much.  And then one day I just felt upset, upset that I’ve let something go that I’m so passionate about.

I thought to myself, I used to go to the Farmers’ Market every Saturday and get inspired, I used to think of how I could start something with food.  I felt sad and felt as though I let myself down.  Why must I doubt myself — why must I get into these phases where I am uninspired?  I’m sure this happens to everyone.  I’m sure I’m not alone in this.  Something that helped me get out of this strange aura I was living in, in regard to cooking was that  my friend Christy asked me to participate in a program/class she is involved with on the first 3 Thursdays of every month called the ELLICSR Kitchen.  This is a remarkable program that works with cancer survivors and patients and introduces them to healing, holistic nutrition.

When Christy asked me to participate I felt a little apprehensive and scared.  I didn’t know how I could speak ON CAMERA.  When I got there I felt much better – the environment was so warm and friendly and I was a little more at ease (still nervous, though!).  Christy Brissette is a Registered Dietician and Nutritionist who explains nutritional components to dishes and Chef Geremy Capone is a wellness chef who expertly prepares all the dishes.  They chose two dishes from my blog and one new dish I created for the workshop and we prepared them together and I shared a little about myself.  Once I got going I was comfortable and I don’t think I fumbled!  The best part was interacting with the lovely audience.  They were so eager to learn and gave me to positive reinforcement I needed.

I remember one older lady in particular.  She is living in the hospital and wheelchair bound. She is a regular at the ELLICSR kitchen.  She was the the first to arrive so she could get a prized front-row seat.  She is from India and was excited to talk about the spices we had on display. We made a Potato Radish Salad with a Tarka and she throughly enjoyed it because as she explained to me, she loves raw vegetables over cooked ones.  I’m sure she is over 80 years old and she told me about when she was a child in India.  She would accompany her mother weekly to the fruit and vegetable vendors – she would wait all week for this outing.  She loved all the fresh vegetables and would be in awe of all the activity in the market.  There were other mothers and their children at the market, she told me.  They didn’t seem to enjoy the experience as much as she did.  She plucked fresh peas from the overflowing baskets and ate them raw.  She laughed when she said, “my mother used to call me a goat because I loved to graze on green vegetables like a goat and that I was definitely a goat in my previous life.”  I was amazed at how her memory was so vivid.  She talked about her mother as if she was still a child.  She took my email and told me when she goes home she will get in touch with me.  I hope I hear from her soon.

Since that day, I decided I wanted to reach out more and hear more stories like this.  We all have something to share and we all have memories that will last for decades and need to passed on.  Just lend an ear and give someone some time and without expectation you can gain invaluable insight.

Back into the kitchen I went.  Cooking more and eating out less.  I recently started to make ricotta cheese at home.  So easy and so good.  I made this pasta because these are flavors I love – sweet corn, fruity red chilies, fresh basil, and creamy ricotta.  It’s summer on a plate and the sunshine colors make it all the more appealing.  Share it with friends or family and learn something new about each other.

Some quickly shot photos from the ELLICSR Kitchen Event:

Sweet Corn, Red Chili Linguine with Fresh Ricotta and Basil

Serves 4

Ingredients

linguine, or pasta of your choice

olive oil

sea salt

4-5 cloves garlic, peeled and sliced thinly

3 mild red chilies, chopped

1/2 teaspoon crushed red chilies (red chili flakes), optional

2 cups fresh shucked corn, or frozen kernels

fresh ricotta, for serving I used this recipe.

fresh basil leaves in a chiffonade

1/4 cup fresh parsley, chopped

2-3 tablespoons heavy cream

Method

In a large sauté pan heat about 3-4 tablespoons of olive oil on medium-low heat.  Add in the sliced garlic and the fresh red chilies.  Allow them to caramelize and almost confit for about 15 minutes.  Meanwhile cook the linguine according to the package instructions and reserve 1 cup of the cooking liquid.  Add in the crushed red chilies with the garlic and red chilies, if you are using.

Turn the heat up to medium and add in the corn.  Cook the corn for about 5-7 minutes.  Season with salt, to taste and add in the heavy cream and parsley.  Toss in the linguine and add 1/2 cup of pasta cooking liquid and sauté until it all comes together, about 1-2 minutes.  Add in more pasta cooking liquid, if necessary.  Serve hot and top with a dollop of fresh ricotta and the basil leaves in chiffonade.

Feta, Dill and Red Chili Phyllo Cigars

It finally feels like Spring is around the corner.  The days are getting longer and the sun is shining a little brighter.  I can’t wait until we’re basking in the sun of summer and eating al fresco and drinking some refreshing mint lemonade.  I felt winter was long and brutal this year.  Not much exciting went on in my kitchen.  Just cranking out dishes for the daily grind – a few moments of deliciousness, but overall I can’t recall anything very special.

Sometimes you feel the same way about life, you get in the doldrums.  I’ve felt this way this winter so I am very excited about the onslaught of spring.  By doldrums I mean that I felt stagnant – not going anywhere – in the same place.  That is not always a bad thing, but I wanted more.  I started a new job, which is fun and interesting.  I’ve also stepped back in the kitchen a bit more.  I’m glad about that because I’m always so inspired by cooking, recipes and food.

Additionally, there are times I wish my sister lived close-by.  We are quite similar and love to cook together.  I always say “if” we lived close we “could” do something together, a business or catering or anything…I need that push and support from her.  We always talk about what-ifs and never follow-through.  Sometimes you have to just take that leap.  Sometimes you weren’t meant to succeed and that’s the scary part.

But at the end of the day what’s important is that you have a passion for something and you can share it with your loved ones.  I consider my blog readers my loved ones and I really enjoy sharing recipes with you.  Sometimes I need a little push to get myself posting, but at the end of the day I always feel satisfied sharing a little of my kitchen with you all. 🙂  I wish we could have one long table dinner party and eat, talk and celebrate for no reason.  🙂

I want to share this phyllo cigar appetizer with you all because it is really tasty!  I find it quite easy to make as well.  Phyllo can be annoying to work with, but I just keep it covered with a damp cloth and fudge any mistakes I make and it all comes together alright in the end.  It’s just food, it doesn’t have to be perfect!  I’ve made these a few times now and people always enjoy them.  I love them hot out of the oven – flakey, crunchy and savory.  If you’re bored on a weekend, make a bunch and freeze them for later.  You’ll be glad to have them on hand when a sudden hunger pang comes upon you!

Feta, Dill and Red Chili Phyllo Cigars

Makes about 8 rolls

Ingredients

1/4 cup olive oil, for brushing the phyllo and 1 tablespoon for the feta mixture

1/2 a 16 ounce package of phyllo dough, thawed if frozen

6 ounces of feta cheese

2 long red chilies, chopped, seeds removed

1/4 cup fresh dill, chopped

2 scallion, white and light green parts, chopped

2 tablespoons fresh lemon juice

zest of 1 lemon

1 tablespoon nigella seeds

salt and black pepper, to taste

Method

Preheat the oven to 425 degrees Fahrenheit.

In a food processor, add the feta cheese, 1 tablespoon of olive oil, red chilies, dill, scallions, lemon juice, salt and pepper and pulse a few times until everything is combined.

Each roll will require 6 sheets of phyllo, so layer 12 sheets of phyllo and brush each sheet with olive oil.  Keep the sheets stacked on top of each other and cut the sheet into four equal-sized pieces.

Next, take about a tablespoon of the feta mixture and drop it into the quartered 6 phyllo sheets.  Roll the phyllo like a thin burrito, fold the long ends over the feta mixture and roll the rest like a cigar..  Repeat with the rest of the feta mixture and the remaining 7 quarters of phyllo dough.

Place the cigars onto a cookie sheet seam side down and top brush with a little extra olive oil and top with the lemon zest and nigella seeds.  Place in the hot oven and back for about 15 minutes, or until the cigars are golden.  Serve hot.

Sweet and Sticky Vermicelli Squares (or Diamonds!)

I realized I don’t bake very much anymore.  I don’t know how this happened.  Several nights a week after dinner I scour through my cookbooks and online to find something to bake.  I always feel like eating something sweet after dinner and trying to satisfy my sweet tooth with fruit is essentially fruitless (hehe).  But after dinner I want quick satisfaction, so I head over to the cupboard and snack on a few chocolate chips.

I want to bake marvelous cakes and pastries.  I could look at baking recipes for hours, but when it comes down to the actual execution I’m always hesitant.  I think it has something to do with me the fact that me baking always yields a tornado-like scene in my kitchen.  I have enough counter space and yet without fail I manage to make a huge mess to cleanup and that leaves me feeling bitter.  But of course if my baking project comes out as planned, I guess the tornado-scene is just the collateral damage to an otherwise successful (and delicious!) feat.

Back to my laziness, these vermicelli squares are a godsend for the ultimate lazy sweet satisfaction seeker like myself.  It’s an easy recipe with just a handful of ingredients and not too many bowls and most importantly — no flour dust storms in the kitchen.  It also looks like you spent hours making it, when in actuality these squares require no effort at all.  My sister-in-law makes these and I never saw them before she made them one day.  At first I thought they were some sort of baklava, but they’re just Pakistani vermicelli with sweetened condensed milk, cardamom, butter, and nuts.  When she told me the recipe, I was shocked that it wasn’t something more complicated.  Either way, it’s a win-win situation and those post-dinner sweet cravings will be thoroughly satisfied with these sticky and sweet squares.

Sweet and Sticky Vermicelli Squares (or Diamonds!)

Makes an 8″x 8″ pan

Ingredients

4 tablespoons butter (unsalted or salted, doesn’t matter)

1 packet (about 200 grams) of Pakistani or Indian Vermicelli (found in Pakistani or Indian grocery stores)

1 (scant 2 cups) can of sweetened condensed milk

1 cup milk

2 cardamom pods, seeds removed and crushed slightly in a mortar and pestle

pinch of salt

1/2 cup crushed almonds and pistachios, you can add more or less

Method

Grease an 8″ x 8″ baking dish and line it with parchment paper.

Heat a large pot on medium heat and add the butter and allow it to almost get to the brown stage (about 2-3 minutes).  Watch the butter closely because you don’t want it to burn.  Add in the cardamom seeds.  Next, tear the vermicelli into the butter and cardamom and allow the vermicelli to toast a little.  Keep stirring until the vermicelli begins to soften.  Add in a 1 cup of milk and let the milk evaporate, stirring constantly.  Pour in the sweetened condensed milk and lower the heat to medium low.  Mix in the sweetened condensed mik, until combined and keep stirring occasionally until the vermicelli is soft, but still has a little bit of a bite to it, about 20-30 minutes.  Allow the vermicelli to cool for 5 minutes.

Next, transfer the vermicelli to the 8″ x 8″ baking dish and press it down with a spoon, so that it is evenly pressed into the baking dish.  Press in the nuts over the vermicelli and leave it at room temperature for an hour or two.  Put out the parchment paper and cut the vermicelli into squares or diamonds.  Serve at room temperature.

Mutabbal – Middle Eastern Eggplant and Tahini Dip

There’s a cafeteria-type restaurant that I frequent because it has the best mutabbal (similar to baba ghanoush) ever.  It’s a Toronto-based Middle Eastern chain and I love it.  My husband grew up in the Middle East and it reminds him of his childhood, eating fresh and puffy pita breads out of the oven with some juicy chicken shawarma right off the spit.  I have to agree the vibe in there transports you to the Middle East.  I have been to Dubai a few times and have a lot of friends from Dubai here in Toronto and the consensus is the same — it’s the Middle East in Toronto!

My sister-in-law came to see me for a day over the summer (she lives in a small town, with no Middle Eastern food), we had lunch at a nice restaurant and shopped for a bit.  After we were done shopping she asked if I was hungry.  I’m always ready to eat, so then she suggested going to the Middle Eastern restaurant.  I’m sure it was her plan all along!  When my sister visited me it was the same scenario all over again.  We got takeout mutabbal every day of her visit!

I know I could easily buy mutabbal, but to be honest I’m kind of embarrassed going back to the same place so often.  The staff probably think, “This girl is crazy and doesn’t she every get sick of mutabbal?!!”  The answer to that is most definitely NO!  Anyway, to save one trip per week to the restaurant, I decided to start making mutabbal at home.  It’s just as good and easy to make.  But when I need a quick fix I know I can get takeout in 10 minutes.  My version tastes the same because I broil the eggplant for the last few minutes.  It gets a charcoal-y and smokey taste, which I love.  It is even better if you have a gas stove or grill where you can roast the eggplant.  The smokiness is my favorite part along with the crunchy contrast of the beautiful pomegranate seeds.  Do try to make this – don’t say I didn’t warn you when you become ADDICTED!

Mutabbal

adapted from this video

Makes a medium-sized bowl enough for 4 people, as a starter/appetizer

Ingredients

1/4 cup olive oil

1 medium-sized eggplant

1 clove garlic

2 heaping tablespoons tahini

2 heaping tablespoons full-fat yogurt

juice of 1 lemon

1/4 cup chopped parsley (I used curly parsley because the flat-leaf was out of stock and I actually liked the texture, even though it seems to be a culinary outcast!)

1/4 cup pomegranate arils (seeds)

salt and black pepper, to taste

1/4 teaspoon of hot paprika, plus extra for sprinkling on top, or to taste

Method

Preheat your oven to 400 degrees.  Poke a few holes in your eggplant with a knife and place on a baking tray.  Roast in the oven for about 30 minutes and after 30 minutes turn your broiler on and let the eggplant broil for 5-7 minutes.  If you can roast your eggplant on a gas stove or grill – it will be even smokier.

Once the eggplant is cooked, allow it cool so that you can scoop the flesh out.  Discard any extra seeds if your eggplant has a lot of seeds.

Next, make the garlic clove into a paste by sprinkling some salt on the garlic clove and scraping the garlic on a cutting board with a sharp knife at an angle.

Add the garlic to a bowl with the scooped out eggplant flesh.  Mash the eggplant with a potato masher, fork, or pestle until it starts to become smooth.  Next add in the tahini, yogurt, and lemon juice.  Keep mashing until the mixture becomes smoother.  Add in salt, pepper, paprika, half the parsley, and half the olive oil.  Stir until the mixture is well-combined.

Place the mutabbal onto a deep plate and top with the pomegranate arils, parsley, a little extra paprika, and olive oil.  Serve with warm pita bread.

Caramelized Leek and Goat Cheese Spread

I’m a big-time snacker.  Little bites of cheese, bread, and veggies is what I call deliciousness.  When my husband is on-call for work, I relish in the thought that I don’t have to cook a proper meal for dinner.  I can eat whatever I want.  What I want usually involves me raiding my always stocked cheese drawer in the fridge and picking up some nice crusty bread.  It’s not the healthiest of dinner options, but it’s my kind of meal.

This spread was inspired by those awful (actually, not so awful) premade onion dips you can buy at the grocery store.  They are full-on 80’s food nostalgia.  Back in the day, we would pop open some “helluva good” onion dip and some ruffles chips and we were set.  Those neon orange cheese curls would complete the picture of my favorite foods circa 1989.

Let’s fast forward 20 some odd years and though I would like to say I don’t like cheese curls – I still love them.  But, my overall taste palate has evolved beyond neon orange junk.  I used leeks in this version of onion dip.  Classy, I tell you. 😉  Instead of just sour cream I added goat cheese, because I love its tang combined with the sweetness of the caramelized leeks.

*I just wanted to say sorry for my lack of posts, I hope to be more frequent.  Sometimes we get writers’ block and need to find our way back. 🙂

Caramelized Leek and Goat Cheese Spread

Serves 4-6

Ingredients

olive oil

2 cups sliced leeks, white and light green parts, washed throughly

1 clove of garlic, minced

1 jalapeño, de-seeded and finely chopped

scallions and chives chopped, about 1/4 cup

zest of 1 lemon and 2 tablespoons of its juice

5 ounces softened goat cheese

2 tablespoons sour cream or Greek Yogurt

salt and black pepper, to taste

Method

In a sauté pan, heat some olive oil on medium low-heat and add in the leeks with some salt and black pepper.  Cook slowly for about 20-30 minutes, or until the leeks caramelize.  Allow the leeks to cool down to room temperature.  Meanwhile whip together the goat cheese, sour cream, and lemon juice with an electric mixer or with a whisk.  Fold in the scallions, chives, jalapeño, and lemon zest.  When the leeks have cooled down add them in as well.  This spread can be eaten right away or chilled.  Serve with bread, crackers, or vegetables of your choice.

End of Summer Corn and Potato Salad with Red Chilies

Today is one of those days where it looks like 7:00 pm at noon.   It’s rainy and thundering and all I want to do is stay in all day.  Is this a sign that summer’s over?  For the past few days I’ve been reading everywhere that summer is over and it’s time for fall.  I do love autumn, but I’m not quite ready for summer to be over.  This summer was a fun one.  I spent a whole month with my sister – something I haven’t done in years.  We had a fun time together, first she visited me in Toronto and then we went on a sister road trip from Toronto to Rhode Island to see my parents.

I was quite nervous to drive 9-10 hours with just my sister.  I’ve done that drive with my husband before, but he drives most of it and I just keep him company.  Neither my sister or myself had tackled such a long drive on our own.  Surprisingly, it wasn’t that bad and I drove for the majority of it.  Usually I tend to get sleepy while driving long distances, but I was fine and so was she.  My sister started to drive once we entered Massachusetts.

The funny thing about this drive is that my GPS took out the scenic route.  When I say scenic route I really mean it.  We drove through Amish country in upstate New York and drove for about 3 hours on a rural route.  I should have known better, my GPS is notorious for making me take the scenic route.  I guess it wants me to explore a little more and not just take the highways.  Usually, the scenic route takes way longer even though the calculated time is shorter.  But this time, my GPS knew what it was doing and we cut an hour off of our time.

The best part of this alternate route were all the farms and farm stands we got to see along the way.  It was a really beautiful drive.  Rows and rows of corn and other produce scattered the terrain.  We saw Amish horse and buggies riding along the edge of the road and whole families tending to the fields.  It was really nice and we both felt like we stepped back in time.  We really wanted to stop at the farm stands and pick up some produce – lots of fresh corn, tomatoes, peppers, radishes and even dairy products like eggs, milk, and cheese.  If we didn’t have such a long drive ahead of us we surely would have.

The fields of corn came to an end once we got back on the highway, but it was truly a memorable drive.  I photographed this recipe back in June and wasn’t inspired to post it.  But after the trip and drive home I felt rejuvenated and felt like sharing this story with you all.  I know summer is over and fresh corn will be hard to find by October.  But August and September are the best produce months in my opinion and we should all relish these last weeks of summer because before we know it we will be sitting in snow again.  Or I will – because I live in Canada.  🙂

End of Summer Corn and Potato Salad with Red Chilies

Serves 4

Ingredients

2 tablespoons olive oil

2 ears corn shucked (can also use cooked grilled corn and take the corn off the cob)

2 large Yukon gold potato, peeled and sliced

6-7 radishes, sliced

1 avocado, cut into chunks

chives, cilantro, parsley or any herbs you like chopped – about a 1/4 cup

salt, to taste

for the red chili dressing

4 mild long red chilies, sliced thinly

1/4 cup olive oil

2 cloves of garlic, chopped

1/4 cup sour cream or full-fat yogurt

2 tablespoons mayonnaise

juice of 1 lime

1 tablespoon chives, chopped

salt and pepper, to taste

Method

In a pan on medium heat add the 2 tablespoons of olive oil and add the potatoes and some salt and cook until they begin to get crispy and lightly browned, about 15 minutes.  Next, add in the shucked corn and cook for about 5 minutes.  Set aside.

Now, make the chili dressing.  Start by heating a sauté pan on medium heat with the 1/4 cup of olive oil.  Add in the chopped garlic, once the garlic becomes fragrant, about 2 minutes add in the sliced red chilies.  Lower the heat to medium-low and let the chilies soften and caramelize.  Cook the chilies like this for about 35 minutes.  Let the chilies cool a bit and then add them to a bowl with the sour cream, mayonnaise, lime juice, salt, pepper, and chives.  Mix the ingredients together. You may not want to add all the oil from the red chilies.

In a large bowl, add the avocado, radish, herbs,  potatoes and corn mixture, and the red chili dressing.  Mix everything together gently and check for salt and pepper.  Serve in a bowl at room temperature or cold.

Cherry Custard Pie with a Corn Meal Crust

I thought to myself that I better get this post up before cherries go totally out of season and I will look like an idiot putting this post up in the dead of winter when cherries are hard to come by.  So here I am doing you all a favor by not taunting you with a cherry post in December.  Jokes aside, I love cherries and anything cherry flavored, including those artificial candies with not a lick of real cherry in them.  I’m ashamed of this but, cherry “flavored” food  and me go back a long way.  I remember being a big lover of cherry blowpops, gummy bears, if there was a candy I had to eat it was always the red one.  To this day, I have a secret addiction to all things gummy.  My husband’s niece has a big sweet tooth and whenever I go over to her place, I ask her to share some gummy-type candy with me from her stash and she never disappoints!

I was supposed to entice you all with a cherry custard pie and here I am talking about cherry-flavored candies – some food blogger I am.  Let me sidetrack a little more and tell you all how I am always reluctant to eat fresh cherries.  You see, whenever I eat fresh cherries, the next day I wake up with a sore throat.  This also happens to my sister so I am definitely not making it up as my husband thinks I do.  But this summer I have seen so many cherries in the markets that I had to try and make something with them.  If I got a sore throat then I would be off real cherries forever.  (Never the artificially-flavored gummy candies, mind you.)

I eagerly made this cherry custard pie.  I love fruit pies and tarts.  The flaky crust with a little custard or cream and some ripe fruit is an amazing combination.  And perfect for a summer day.

This cherry custard pie was a success and I steered clear from any signs of a sore throat so this will be part of my repertoire from now on.

(PS – I have two more posts photographed, so hopefully you’ll be seeing more of me on this space! 🙂 )

Cherry Custard Pie with a Corn Meal Crust

Serves 8

for the crust:

1 cup all-purpose flour

1/2 cup corn meal

1 teaspoon salt

tablespoon sugar

1 1/2 sticks of butter, chilled and cut into small cubes

2-4 tablespoons ice water

for the custard:

1 cup mascarpone cheese

2 eggs

1 teaspoon pure vanilla extract

pinch of salt

10 ounce can of sweetened condensed milk

2 tablespoons all-purpose flour.

1 cup pitted cherries

Method

To make the crust: In a food processor pulse together the flour, corn meal, salt, and sugar.  Next add in the chilled butter and pulse until combined.  Through the feed tube stream in the ice water tablespoon at a time until the dough just begins to come together.  Put the dough onto a lightly floured surface and knead it until it just comes together and wrap it in plastic wrap and chill for at least one hour.  After it is chilled, roll-out the dough so that it fits into a 10-inch pie dish and then blind-bake the crust in a preheated oven at 350 degrees for about 15 minutes.  If the dough expands and rises just use a spoon to press it down.

To make the custard:  In an electric mixer fitted with the paddle attachment, cream together the mascarpone, and eggs on medium speed for 2 minutes until fluffy.  Next add in the sweetened condensed milk, vanilla extract, and the pinch of salt.  Beat together for another minute and add in the 2 tablespoons of flour.  Mix until just combined.  Take the bowl off the mixer and fold in the pitted cherries.

At this point preheat the oven to 350 degrees.  Next, pour the custard mixture into the baked pie crust and place the pie pan on the cookie sheet.  Bake the pie for 45-55 minutes, or until the custard is set.  Serve at room temperature or chilled.

Grilled Thai Prawns with a Fresh Vegetable Relish

I am the worst blogger ever.  My last post was in February.  I’m not even going to try and explain why I haven’t posted because there’s no real reason.  As a matter of fact, I photographed this recipe three weeks ago. Just. Plain. Lazy. Anyway, during my unplanned hiatus my husband and I took a much needed vacation.  We visited Thailand and had a fabulous time.  We went to Bangkok and Koh Samui.  Thailand was so different than what I had pictured in my mind.  It was the first time my husband or I had been there and we both loved it.

I pictured Bangkok to be a hectic city.  In some ways it is, but I mostly saw it as controlled chaos.  Traffic without beeping or honking.  Everything was beautifully orchestrated.  I can still hear the lovely greeting, “Sawadee kha”  echoing in my head.  I loved the Thai people.  They were so friendly.  I saw so many smiling faces in Thailand that I began to smile for no reason at all.

I could picture myself living in Bangkok.  I do say that for a lot of cities I visit, but Bangkok appealed to me very much.  Koh Samui was also fantastic.  The hotel we stayed at was super quirky and really fun.  The Island had some rundown parts and also some parts that were absolutely spectacular.  Beautiful ocean, like I’ve never seen before.  All in all I have fond memories of our trip to Thailand.

Let me discuss the food!  We ate and ate.  I got so used to eating lavish breakfast spreads that when I got back home a bowl of cereal and fruit in the morning was not cutting it at all.  We enjoyed spicy curries and surpassed our quota of seafood for a year.  I miss all the softshell crab dishes with lots of red chilies, Thai basil, and lemongrass.

We ate gargantuan river prawns, simply grilled and served with a refreshing fresh chopped vegetable relish.  This was one of my favorite dishes in Thailand.  We don’t get prawns like that here.  The week after we returned I was craving the grilled prawns so much that I had to make them.  I had no real recipe, but with some trial and error I got it right.

I was so excited that I was upset my husband wasn’t at home to try them hot and fresh.  When he got home and tried them, I sat next to him eagerly and kept looking at him to say, “these taste just like the ones in Thailand!”  After I finally asked him, he agreed and continued to watch the TV un-phased, typical.  Here’s the recipe and I hope you try them.  And if you’ve been to Thailand and find they taste THE SAME, do let me know. 😉

Grilled Thai Prawns with a Fresh Vegetable Relish

serves 3-4, as a starter, can easily be doubled or tripled

Ingredients

for the shrimp

1 pound large-size shell-on prawns/shrimp, de-veined

2 tablespoons neutral vegetable oil of your choice

2 tablespoons tamarind pulp

2-3 cloves garlic, mashed

1 inch piece of ginger

1 stalk lemon grass

zest and juice of 1 lime

1 long red chilli, roughly chopped, de-seeded if you like

1/4 teaspoon turmeric powder

1 teaspoon red chili flakes, or to taste (this much will make it spicy)

sea salt, to taste

for the Fresh Vegetable Relish

2 shallots, finely chopped

1 radish, finely chopped (I used a watermelon radish for color)

1/2 cup cucumber, finely diced

1 red chili, de-seeded and finely chopped

1/2 stalk of lemon grass, roughly chopped

1/2 teaspoon freshly grated ginger

1 teaspoon sesame oil

juice of 1 lime

fresh chopped herbs like cilantro, Thai basil, or mint

salt, to taste

Method

Place the shrimp in a bowl.  Combine all the ingredients except the shrimp in a blender or food processor.  Pulse ingredients in the blender until pureed and well combined.  Pour the marinade over the shrimp and toss with the shrimp.  Marinate the shrimp in the fridge for 1-2 hours.  After 1-2 hours, heat a grill pan or use an outdoor grill and grill the shrimp on each side until cooked.  it should take about 2 minutes per side.  If you would like you may grill the shrimp on skewers.

While the shrimp is marinating prepare the relish by combining all the ingredients in a bowl and allow it to sit in the fridge for 30 minutes before serving.  Serve with the shrimp after it is done on the grill.  I also like to serve red chili paste on the side for some extra spice.  Serve with lime wedges as well.