My Mom (who is the ultimate foodie) gave me Kozlik’s Canadian Mustard for Christmas as a stocking stuffer.  So, I tried it out on my favourite meal, salmon!  Just reading the ingredient listing makes my mouth water: Mustard seed, vinegar, water, whiskey, honey, herbs, spices, salt.  Gluten free, no additives, no preservatives.  All I had to do with this recipe was to add a little olive oil and spread the mustard on top of the salmon, then bake at 400 F for 20 minutes.  This recipe is going to be a staple in our household!  It would also be a great recipe when have friends over who are gluten intolerant.

This weekend Jonathan and I, meandered around Windsor.  We made stops at Salute Cafe, Biblioasis, and an Indian grocery store.  Later this week I want to make samosas, so stay tuned.  Jonathan also completed a radio column about restaurants in Windsor, I am extremely excited to hear it on air.  The food was delicious and this restaurant owner has a truly inspirational story.  I won’t give away any details, so listen to CBC radio Windsor on Thursday (also available online because CBC is awesome).  Biblioasis was recommended by one of Jonathan’s urban planning idols via Twitter, and it really was a unique and welcoming independent book store.  Inside it was warm, inviting and most importantly fully of beautiful new books that were begging to be taken home and read.  I now have more books to add to the list of birthday presents for Jonathan!

Instructions:

Preheat oven to 400 F.  Then line a baking sheet with tinfoil or parchment paper.  Drizzle a small amount of olive oil on the pan, so the salmon doesn’t stick.  Place the salmon on the baking sheet and drizzle a small amount of olive oil.  Spread about one tablespoon of Kozlik’s Canadian Mustard on the salmon.  Bake for 20 minutes.

For the potatoes, chop into desired size and place in a roasting dish.  Drizzle with olive oil, sprinkle with salt, pepper, and two generous pinches of dried thyme.  Bake for 30-40 minutes at 400 F, stir half way through.

Life has been busy with Christmas and exploring the Windsor-Detroit area.  So, far we love the Great Lakes Coffee Company (Roasted in Detroit) and loved going to the Detroit Institute of Art.   Jonathan went to a Detroit Pistons game with his friend Peter, and now my Dad really wants to visit and catch a game.  We are truly lucky to be in a great location!  Sometime this summer we want to visit Chicago (it’s the same distance away as Toronto from here). I will have to find out what the shopping is like in Chicago!

Jonathan and I took great delight in comparing Canadian and American grocery stores.  In particular, the price difference in American and Canadian cheese.  American cheese is significantly less costly – however, we love our Canadian grocery stores.  All of my foodie ingredients are available here in Windsor.  We also decided to get a Costco membership for buying salmon, chicken, flour, sugar, and frozen blueberries (and much more).  The frozen blueberries were the biggest and sweetest I’ve ever tasted. They were particularly delicious in oatmeal blueberry muffins.

Today’s project: Chia bread!

Now, you may remember the old commercials for Chia Pets, but chia seeds are much more than a fun pet.  Chia seeds are full of omega 3 fatty acids.  This bread is extremely simple to make and delicious.  I may never buy store bought bread ever again.  It reminds me of my favourite bread from COBS bakery.  The method I have used to make this bread is rapid mix, which I learned from the KitchenAid recipe book that came with my mixer.  There are other ways of making bread as well, that I will explore in the future.

Ingredients:

2 cups all-purpose unbleached flour

1 cup whole wheat flour

2 tablespoons chia seeds

1 tablespoon sesame seeds

1 tablespoon sugar

2 teaspoons salt

2 teaspoons quick rise yeast

¼ cup canola oil

1 cup warm water (between 120 F and 130 F)

Directions:

Place flour, sugar, salt, chia seeds, sesame seeds and yeast into mixing bowl and mix on speed 2 of your mixer for about 30 seconds.

Slowly add warm water and oil to the mixer.  Mix at speed 2 until a slightly stick dough forms and is gently kneaded by the mixer dough hook (about 4-5minutes).

Take the bowl off your mixer and wrap with plastic wrap and put a towel on top.  Let rest for 20 minutes.

Put the dough on the counter and roll it with a rolling pin into a rectangle.  Slowly roll the rectangle into a log and then tuck the corners of the log underneath.  Set the log in a greased bread pan, seam side down.  Lightly brush the top of the loaf with canola oil.  Cover in plastic wrap and then refrigerate for two hours.

After two hours, uncover and let stand at room temperature for 10 minutes.  Then, gently push down on the loaf to remove excess gases.  Bake at 400 F for 35-40 minutes.

Let cool completely, then slice with a bread knife and enjoy.  The bread is good for 1-2 days, so I would recommend slicing it and then putting it in the freezer.  Then it can be taken out as needed and toasted or thawed for sandwiches.

Freshly baked cookies have given the condo a warm delightful smell.  Baking is really what makes a place home – so now that I have made cookies in this condo, it is officially home.  Jonathan and I have many new kitchen utensils and a fancy toaster from Williams Food Equipment in Windsor.  The sign in front of the store says “The Candy Store for Cooks,” and it really lives up to its name.  I look forward to building a collection of even more kitchen gadgets and utensils.  For now, I have all the cooking tools I need and I am very excited to make Christmas cookies and many more recipes.

Jonathan and I are settled into the new condo and even the mantle is looking more like home, with a Christmas decoration, an engagement gift and some cards.  There are many Christmas decorations out in the stores and it makes it feel like there is not long before Christmas.  Jonathan’s parents gave us the reindeer and sleigh decoration, which is from Timeless Treasures in Windsor, next to Vito’s Pizzeria.  We had a wonderful lunch at Vito’s Pizzeria when my parents and Jonathan’s parents visited last weekend.  It was exciting to show off the new condo and some of the great restaurants in Windsor that we have discovered so far.

*Fun fact: Windsor Table Salt is from Windsor, Ontario (my new home!)

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• ¼ teaspoon Windsor salt
• ½ cup unsalted butter, room temperature
• 2/3 cup packed light-brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 3 tablespoons honey
• 1 1/2 cups old-fashioned rolled oats

Directions

1. Preheat oven to 350 degrees. Sift flour,
   baking powder, baking soda,
   cinnamon, and 1/2 teaspoon salt
   into a bowl. Beat butter and
   sugars until pale and fluffy. Mix
   in egg, vanilla, and honey, then flour
   mixture. Mix in oats.
2. Using a 1 1/4-inch ice cream
   scoop (or 1 tablespoon), drop
   dough onto parchment-lined
   baking sheets, spacing each
   scoop about 2 inches apart. Bake
   until edges are golden, about
   12-14 minutes. (Mine took 13min)
3. Let cookies cool on a wire rack.

Deux Chevaux Burger

Recently, Jonathan and I went to the restaurant Motor Burger in Windsor Ontario.  Jonathan had been very interested in trying this place and had heard wonderful reviews.  The burger Jonathan ordered was rated the Reader’s Digest #1 Burger.  The Deux Chevaux burger is served on brioche buns with baby spinach and Kozlik’s Daily Dijon mustard.  In addition there is delicious melted Gruyère, red onions caramelized in Maudite beer and beautiful strips of smoked bacon to top it.  It was a truly delicious burger!  Reader’s Digest also posted a recipe, which we will be sure to make soon.  (The recipe is posted at the bottom of this page.)  Jonathan and I have been eating out a fair bit because of a lack of a kitchen for the moment.  However, there will be a kitchen November 1st, so I can start baking up a storm.

Jonathan and I have enjoyed Windsor so far, yesterday we walked along the beautiful waterfront.  Jonathan and I, also went for dinner at Mazaar’s, which serves absolutely amazing Lebanese food.  If you are in the area it is a must! Across the river from Windsor is Detroit, which we will be visiting this weekend for some shopping – oh, the benefits of being so close to the border!   We have been having absolutely beautiful fall days and the weather in Windsor is definitely warmer than Toronto.  Fall weather is my favourite, where you can wear a sweater and stroll around enjoying the fall leaves.  While exploring Windsor has been fun, I have been busy working on online courses, but I hope to make time for more blog posts.

Vampire Gingerbread men

There are so many recipes that I hope to try out in the near future.  Here are a few recipe ideas that I have found on Pinterest.  These vampire gingerbread men look absolutely irresistible for Halloween.  I will have to search the web and test out some new gingerbread recipes.  The quinoa casserole idea looks like classic comfort food.  I have tried a few quinoa recipes, but not too many.  My sister Laura, loves quinoa, she also bought a new cookbook that has some scrumptious recipes that I am excited to try.  These are not my pictures, but when I try the recipes out at some point, I will post my thoughts on the recipe, and let you know if I have made any modifications.

Cheesy Broccoli Quinoa Casserole

Deux Chevaux Burger Recipe

Ingredients

2/ 3 cup (150 mL) Worcestershire sauce

2 tbsp (25 mL) balsamic vinegar
1 tsp (5 mL) Dijon mustard
2 lb (1 kg) medium ground grade AA Canadian beef chuck and/or brisket
½ tsp (2 mL) salt

The recipe I used was from the Joy of Baking – a classic resource for all kinds of recipes.  I followed the directions and out of the oven came perfectly golden little puffs of pastry.  An added touch was a new bottle of Madagascar vanilla extract that I used for the cream filling.  The flavour was delicious!  For a garnish I chose fresh raspberries that added colour and complimented the flavour of the cream puffs perfectly.

My best tip is to watch the puffs carefully so they do not burn.  After you have turned the heat down to 350F if the puffs look golden and crisp after 20 minutes, you can turn off the oven and leave the door ajar for them to cool.  I doubled the recipe below because 12 cream puffs is not enough, especially if you love sweets and pastries!

Ingredients:

Choux Pastry:

1/2 cup (65 grams) all purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) (57 grams) unsalted butter, cut into pieces

1/2 cup (120 ml) water

2 large eggs, lightly beaten

Glaze:

1 large egg

Whipped Cream:

1 cup (240 ml) heavy whipping cream (double cream) (35-40% butterfat)

1/2 teaspoon pure vanilla extract

1 1/2 tablespoons granulated white sugar, or to taste

Garnish:

Powdered (Confectioners or icing) sugar

Instructions:

Choux Pastry: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.

In a bowl sift or whisk together the flour, sugar and salt.

Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon). Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg. 

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35 minutes or until the shells are a nice amber color and when split, are almost dry inside. Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool (and dry out). 

Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 15 minutes. When chilled, whip the cream just until stiff peaks form. 

To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar. Leftover Cream Puffs can be stored in the refrigerator.

I love portobello mushrooms so that seemed like the logical place to start when devising this recipe. Jonathan had the wonderful idea to add cornmeal, which really gave a wonderful, crispy texture to the outside and helped make the patty stay together.  The garlic and shallot gave a beautiful subtle flavour to the rest of the ingredients.

When we took our first bite into the burgers we were extremely impressed by the provolone cheese that was perfectly melted, and not overpowering.  It was in that first bite that I realized how truly delicious a veggie burger can be.  These burgers are not just the average veggie burger, and taste nothing like the veggie burgers from the frozen aisle.  I will have to admit I have only had a veggie burger once, and this was because they were out of beef burgers at a camp barbecue.  It was rather disappointing biting into one of those frozen veggie burgers.  My sister Laura has several friends who are vegetarian and has been to many vegetarian restaurants in Guelph, Ontario.  She assured me these burgers are even better than the burgers she’s had at these places!

For the topping we decided on fresh tomato slices and tzatziki.  Jonathan wanted to make his burger a ‘hypocrite’ burger and add bacon on top, but I wouldn’t let him. (Though, maybe we’ll make tempeh bacon to go with these next time!)  This recipe is going into a folder marked “favourites.”  I am positive Jonathan and I will be making these again soon!

Ingredients:

6 Portobello mushrooms, sliced into quarter inch pieces

1 small can white mushrooms chopped

2 cup shredded provolone cheese

3 eggs

1 cup cornmeal

¼ cup rice flour

½ teaspoon sea salt

½ teaspoon black pepper

2 tablespoons olive oil

1 teaspoon dried parsley flakes

1 tablespoon Worcestershire sauce

1 teaspoon Tabasco sauce

1 tablespoon grainy mustard

2 tablespoons tomato paste

1 small shallot finely diced

1 clove garlic, minced

1 ciabatta baguette

1 large tomato, sliced for the top of burgers

Tzatziki, your favourite recipe or store bought

Instructions:

1.  Mix all ingredients together in a large bowl until evenly combined.  The ingredients should come together so you can form patties with your hands.  Makes approximately 8 patties.

2.  Add a generous amount of canola or olive oil to a fry pan at medium heat. (It’s important to use a generous amount to ensure that a crispy ‘crust’ forms) Add patties and cook for about 4 minutes on each side. It was raining here today, but you could also pop them on the barbecue for a few minutes after frying them to add grill marks and barbecue flavour.

3.  Place on sliced ciabatta baguette and top with tzatziki and sliced tomatoes.

4.  Enjoy!

Last weekend was a Civic holiday in Ontario, so it was a three day weekend.  My parents, Sarah, Jonathan and I were at the cottage enjoying wonderful weather.  Mom made delicious shish kabobs on the barbecue.  Kabobs are an easy meal to prepare and taste delicious.  All you need is: one sliced red onion, one red pepper, one yellow pepper, diced chicken breast, shish kabob sticks, salt, pepper, olive oil and balsalmic vinegar.  First, start by marinating the diced chicken breast in olive oil, balsalmic vinegar, salt and pepper.  Dice your red onion and red and yellow peppers.  Assemble on the shish kabob sticks alternating.  Place on barbecue until cooked fully.  Enjoy with either: rice, warmed pitas, naan, a green salad or combination of a few of those options.  Another important step is to soak the shish kabob sticks in water for about ten minutes so they don’t burn on the barbecue.

The Civic holiday weekend was the end of my parents week of vacation and they seemed a little sad that it was over.  However, they enjoyed the coming and going of cottage neighbours, neighbours from home and their lovely daughters.  Our neighbours from home came up to the cottage and Roger caught a 3.5 pound pickerel, which was fried up on the stove top.  It was a tasty and fresh treat.

I taught Jonathan how to kayak at the cottage.  He seemed to be a natural at it.  I tried to put both of us in the kayak at the same time, but that ended in disaster – resulting in us being tipped in the lake.  At the very least, Jonathan learned how to safely exit a kayak in open water.  Hopefully being tipped into the lake won’t discourage Jonathan from continuing to enjoy the kayak.  Two separate kayaks would have been a better idea.  I think Jonathan is warming up to the kayak, we aren’t ready for a week in Algonquin Park or anything, but maybe some day.

Beau is always on his best behavior at the cottage because he does not want to be left behind.  Here is a picture of him standing beside Jonathan’s new water shoes.  (Yes, Jonathan is starting quite the collection of cottage gear.)

Now to make these shortbreads even more over the top I added chopped dried cherries and a white chocolate drizzle.  If I were Rachel Ray, I would totally be saying, “Yum-o!” because these shortbread cookies literally melt in your mouth. I absolutely love how these turned out!

If you are feeling like substituting in ingredients you can add other chopped dried fruit or nuts if you aren’t allergic.  If you don’t have white chocolate at home or you don’t like it, you can make an icing sugar and milk drizzle instead.  For that I suggest 1 cup of sifted icing sugar and about 2-3 teaspoons of milk.  Stir it slowly and if you need more moisture add another teaspoon of milk.

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup, plus 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 cup coarsely chopped dried tart cherries

Instructions:

In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries.

Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).

Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.

For the white chocolate drizzle melt white chocolate chips until smooth.  I melted the white chocolate using a double boiler so that the chocolate melts slowly.  I then piped the white chocolate onto the top of the cookies as neatly as possible.

Enjoy!

Here at home, everyone has been working hard during the summer months.  Next week Mom, Dad, Sarah and I will be going up north to the cottage for a week.  My Dad has moved his office to downtown Toronto from North York.  He enjoys the downtown office, but he is looking forward to the greenery of the cottage and doing some fishing.  Everyone is looking forward to some cottage recipes, which include: easy barbeque recipes, fresh salads and maybe even some ice cream.

Ingredients

2 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, room temperature

1 cup packed dark brown sugar

1 cup granulated sugar

4 large eggs

1 cup vanilla yogurt

1 ½ cups apple sauce

2 teaspoons ground cinnamon

1 teaspoon ground ginger

Nonstick cooking spray

Instructions

1. Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder, salt, ground ginger and ground cinnamon; set aside.
2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated.  Reduce speed to low; add flour mixture in three additions, alternating with one addition of yogurt and one addition of applesauce.
3. Coat a 12-cup nonstick Bundt pan with cooking spray or grease the pan lightly with margarine. Spread batter in prepared pan.
4. Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes.
5. Cool in pan 20 minutes. Invert onto a rack; cool completely, topside up.  Tap the top of the bundt cake pan with a wooden spoon to make sure the bundt cake comes out evenly and does not break apart.

Icing Sugar Drizzle

1 cup icing sugar sifted, 3 teaspoons of milk stirred together and drizzled lightly on top of cake.