time: 45 minutes, yields: 1 incredibly light yet decadent cake with 6-8 servings

ingredients…

400g ladyfingers (2 packages)

1 cup espresso, or extremely strong brewed coffee room temperature or cold

4 eggs, separated and at room temperature

1 cup sugar

1 container marscapone, or cream cheese in a pinch

1.5 cups whipping cream

1 shot of whatever liquor you fancy (espresso flavoured vodka works heavenly)

directions…

[1] whip egg yolks in a medium bowl with .5 cup sugar until thick and pale yellow with an electric mixer/stand mixer

[2] mix in cheese and liquor to egg yolk mixture with rubber spatula

[3] in separate bowl, beat with electric/stand mixer until egg whites form soft peaks

[4] add remaining .5 cup sugar to egg whites and continue to beat until stiff peaks form.

[5] fold in egg whites into the egg yolk mixture until well combined and then put in the fridge

[6] create whipped cream using the whipping cream, by beating the cream on low until a thick fluffy texture. fold this into the egg mixture.

[7] pour the coffee in a dish and dip the lady fingers into the coffee and place them side by side on the bottom of whatever container, glass baking dish, spring form pan, or trifle dish, you wish. then add a layer of the egg/cream mixture, and repeat for a second layer.

[8] place the dessert in the fridge for at least a few hours or up to two days. 

[9] before you present the dessert, serve it with a dusting of cocoa powder and dark chocolate shavings and fresh fruit.

{best served for any occasion as tiramisu in italian means “pick-me-up” and turns any event into one full of smiles and laughs}

for my best friend’s 21st birthday I made her an italian inspired dinner and ended it with this tiramisu birthday cake as a way to end off the dinner to “pick-us-up” before we headed out for a night on the town. 

time: 1 hour, yields: 5 servings

gnocchi

ingredients…

5 baked potatoes

1 cup flour (wheat or rice works) 

2 egg yolks

directions…

[1] take all the skins of the potatoes and using either a potato ricer or a masher, combine all the potatoes into a nice fluffy texture with no lumps.

[2] add in yolks and flour and mix with hands until completely combined.

[3] flour a clean counter surface and knead dough for about 10 minutes until combined and forming a dough ball. (may have to add more flour to dough)

[4] roll out ropes of dough .75 inch in diameter and cut into pieces and form little dumplings (take a fork and create little ridges to hold sauce onto the pasta)

[5] once all the dough has been formed into gnoochi add it to salted boiling water. to tell if gnoochi is done, they will all float to the surface (then cook for one more minute)

The cooked gnoochi will taste so delicate with an incredible pillowy texture. Serve immediately with meatballs, pesto and sauteed mushrooms for the perfect dinner at home.

{best served with a beautiful bottle of wine, and a day’s worth of stories told over the kitchen table}

time: 1 hour, yields: 8 servings

ingredients…

1 tbsp extra virgin olive oil

2-4 cups water

.5 cup plain non-fat yogurt

.5 onion, diced

3 cloves garlic, minced

3 whole carrots, washed and diced

1-2 stalks celery, washed and diced

2-3 parsnip roots, washed and diced

6-8 fist sized tomatoes, diced with seeds removed 

.5 cup ketchup

sprig of rosemary

fresh basil

salt and pepper

directions…

[1] in a large pot, saute onions in evoo until clear and golden brown over medium heat. then add garlic.

[2] add carrots and celery to pot with one cup of water and stir.

[3] saute parsnip pieces, in a separate pan, until tender and beginning to caramelize. after about 8-10 minutes and caramelize, add to the large soup pot.

[4] add another cup of water and simmer for about 5 minutes then add tomatoes.

[5] add the sprig of rosemary to the pot and let it continue to simmer for 10 minutes then reduce to medium low heat and remove the rosemary.

[6] add ketchup and yogurt.

[7] using either a blender or immersion hand blender, blend the veggies until soup becomes a smooth and creamy texture. 

[8] simmer the soup over medium-low or low heat with lid on stirring every 5-10 minutes. add as much water as you’d like to achieve either a more condensed or liquid consistency. 

[9] add salt, pepper and basil to taste, simmer for another 10 mins then serve with another pinch of fresh basil.

{best enjoyed with a grilled cheese sandwich, or a decadent dessert as this soup has such few calories but such deep, rich taste!}

time: two hours, yields: 20 pieces

ingredients…

1.5 cups whole-wheat flour

1.5 cups all-purpose flour

1 cup sugar

.5 cup unsweetened cocoa powder

1.25 tsp baking powder

.5 tsp baking soda

.5 tsp salt

4 eggs

.5 cup yogurt

1.5 tbsp vanilla extract

5 ounces melted semisweet chocolate (try to achieve room temperature while still liquid)

.5 cup dried cranberries

.5 cup toasted slivered almonds

* additional 4 ounces melted chocolate to spread on top if you’d like

directions…

[1] position a rack in the center of the oven and preheat to 325F and line 2 large baking sheets with parchment paper or a silicone baking mat.

[2] mix all dry ingredients in a large bowl. In another large bowl, beat eggs and yogurt with an electric mixer for about 2 minutes then mix in vanilla, yogurt and eggs into the melted chocolate. make sure you are consistently mixing so not to make scrambled eggs. 

[3] stir the dry ingredients into the wet with a wooden spoon then mix in the cranberries and almonds together with your hands until it forms ball and stays together.

[4] knead the dough for a few minutes, then divide in half. Roll each half into an 7-9 inch long log and flatten to about 3/4 inch high and 4 inches wide. 

[5] place both halves on the prepared baking sheet side by side with about 5 inches in between.

[6] bake firm for about 20 minutes. perch the cookie sheet on a wire rack and let cool for about 20 minutes. Keep the oven on and switch the oven racks to the upper and lower thirds of the oven.

[7] slice the logs with a serrated knife on the diagonal into cookies 1 inch thick and arrange, cut-side down an inch and a half apart on the two baking sheets. Bake for 15 minutes then turn the biscotti over and switch the cookie sheets from top to bottom and continue to  bake until dry, for about 15 to 20 minutes more. 

[8] once hard and dry, transfer to a wire rack to cool.

Once cooled you can either spread melted chocolate over the cookies or place in an air-tight container and the biscotti will keep for up to two weeks, or three weeks in the freezer.

{best served with either a hot cup coffee, a foamy latte, a rich glass of port, a cold glass of milk, but best of all, with a good book}

{best use of left over ground beef, or mashed potatoes}

time: 30-60 minutes

ingredients…

ground beef (0-4 cups) mixed with .5 cup bbq sauce of choice

1 can black beans

1 cup peas (frozen or fresh)

1 cup corn (frozen or fresh)

mushrooms sliced and sauteed

.5-1 cup gravy

mashed potatoes (best when made with horseradish and parmesan cheese)

seasoning, if beef is not already seasoned. 

directions…

[1] preheat oven to 425F

[2] combine beef and beans (and seasoning if not pre-seasoned) and spread out in oven proof baking dish (about 1-2 inches of meat & beans)

[3] spread peas, corn and mushrooms over meat and beans.

[4] pour gravy even all over the vegetables.

[5] spread the mashed potatoes over the other layers and pack it tight, but not too tight that the bottom layers spill over.

*take a fork and make treads over the potatoes to create ridges so the when it bakes they turn golden brown and crispy.

Bake at 450F for about 15-20 minutes, on a foil covered cookie sheet, and then put on broil while watching it consistently so that it doesn’t burn.

Serve and enjoy!

{best served on a cold winter’s day with pickles and a seat by a toasty fire place}

time: 1 hour, yields: one 8in clear baking dish or 8 personal ramekins.

{best dish one a cold winter night, and the best dish to spotlight seasonal fruit}

ingredients…

6 apples, use your favourite tasting apple (any type works)

1 tbsp lemon juice

1 tsp freshly grated lemon zest

.5 cup butter/margarine

1 cup quick cup oats

1 cup brown sugar, packed

1 cup flour

1.5 tsp cinnamon

.5 tsp nutmeg

1 tsp vanilla

2 tbsp minute tapioca (optional)

*I always add 2 cups of either frozen berries or fresh of whatever is in season to make it the most delectable comfort food dessert.

directions…

Preheat oven to 350F.

[1] cut up apples to your liking. I prefer chunks, some prefer slices. both work.

[2] place apples (and other fruit) in the baking dish and sprinkle with the lemon juice and minute tapioca, all the fruit should be just under the rim of the pan (they will bake down so not to worry.

[3] mix the oats, flour, sugar, butter/margarine, cinnamon, nutmeg, and lemon zest and vanilla in a bowl and use a pastry whisk to combine them well. whisk them together until completely, completely combined. this is what makes the perfect crumble.

[4] put the crumble over top of the fruit and pack down with your fingers. make sure it covers all the fruit.

Place the baking dish on a foil covered cookie sheet, just in case the fruit juice boil over, the mess is contained and the clean up is ridiculously easy.

Bake the dessert at 350F for 35-40 minutes. The crumble should be crispy and golden brown and the fruit should look saucy and boiling.

Let cool for about 15 minutes as it will come out super hot. 

Serve warm, cold, plain, with ice cream; however you like, it will always be the most comforting dessert.

{best served with a glass of milk (or port) and stories from a grandparent}

time: 2.5 hours yields: 4 rolls (6 pieces per roll)

{it does take a while to create these incredibly deliciously bits, but they are so very worth it}

ingredients…

[rice]

3 cups short grain white rice

3 cups water

.25 cup seasoned rice vinegar (regular rice vinegar will also do)

.25 cup sugar

1 tsp salt

a dash of mirin if you have it on hand, if not, no worries it’ll still be delicious

[baked tempura shrimp]

uncooked, peeled, and de-vained shrimp thawed or fresh (as much as you’d like,     about 6 shrimp per roll)

.5 cup flour

  3 cups panko crumbs

1 tsp salt

2 eggs

four nori sheets

[other fixings]

anything you’d like

my favorite is avocado, cucumber, and a drizzle of fat-free mayo and a dash of     sriracha sauce

directions…

rinse the rice in a strainer/colander until the water draining becomes clear. Let it dry for about a hour to two hours (whatever you have the time for)

prep all your fixings then cover them and place them in the fridge until ready to roll.

in a small sauce pan, simmer the vinegar, sugar and salt until all sugar and salt has dissolved, then take off heat and let sit at room temperature until rice is ready.

on medium heat, place the water and drained rice in a medium-large pot. cover the rice and let it cook for 10 mins then take off heat and let sit (without ever taking the lid off) for 15 mins.

fluff the rice with a rice paddle or fork, being super careful not to damage the rice. and dump into a large bowl.

pour the vinegar syrup over a wooden paddle  looking kitchen utensil (slightly moving it back a forth) and use this to spread the syrup evenly over the rice, mix the rice gently until all the rice is sticky and coated with the syrup.

place a damp cloth over the rice until ready to use. do not put in the fridge! 

take the tails off the shrimp and create three bowls. one with the flour, one with the egg (beaten with a fork until combined), and one with the panko and salt (mixed together) 

preheat the oven to 450F.

toss the shrimp in the flour then take them through the egg bath and in the panko crust. make sure they are well coated with the panko crumbs, then lay them out on a cookie sheet, covered with either cooking spray or parchment. 

* when using cooking spray, wrap the cookie sheet in foil first so that the clean up is super easy.

bake the shrimp for about 9 minutes (until golden brown)

time to assemble the rolls

take a nori sheet and place it on a bamboo rolling mat (bamboo placemat should do the trick too)

take about a cup and a half of the rice, and with wet hands, press the rice to the edges and create a nice even, half-inch coat of rice, over the sheet or nori.

sprinkle with sesame seeds (if you don’t have any, don’t worry, it’s not necessary)

flip the nori and rice over and place the fixings (shrimp, avocado etc) in a line on the nori near the side you sill be rolling first.

roll the sheet with the matt as tight as possible and roll the rice roll into itself, keep the matt on the outside, free from the inside of the roll.

once rolled tight, you can slice it to the width you’d like and serve with soy sauce, wasabi and pickled ginger.

{best enjoyed with your best friends and a whole night of chatting and laughs}

time: 45 minutes, yields: 1 8x11 baking dish worth (might want to double the recipes because one dish will be gone within the hour of baking it)

ingredients…

4 oz unsweetened chocolate (4 squares of baker’s chocolate is the best)

.75 cup butter/margarine

2 cups sugar

3 eggs

2 tsp vanilla

1 cup all purpose flour

1 cup toasted pecans (always toast nuts in a pan over the stove, creates an    unbelievable nutty flavour) 

.75 cup crasins 

.5 cup [white] chocolate (chopped or chips) 

directions…

[1] grease an 8x11 glass baking dish and preheat the oven to 350F

[2] microwave butter/margarine and unsweetened chocolate for 2 mins on high in a medium sized bowl

*after the two minutes, stir until melted.

[3] stir in sugar until well blended, then add eggs one at a time and then vanilla

[4] mix in flour until smooth and then add the pecans, crasins, and white chocolate.

[5] bake for 35 mins. this is a tricky recipe because if you use a tooth pick to check the doneness, it will seem uncooked, but trust me, after 35 mins take it out! otherwise you will over bake it and it won’t be the incredible soft brownie you crave.

{enjoy with a schooner of ice cold milk and a cuddle on a couch} 

dinner tonight: beef tenderloin steak with pomme frites, zesty ketchup, and carrot slaw.

[zesty ketchup]

ingredients…

.5 cup ketchup

1 tsp horseradish

1 tsp brown sugar

.5 tsp montreal steak spice

as much frank’s redhot sauce as you like

  directions…

[1] mix all the ingredients together in a small saucepan and simmer over medium-low heat for about 5 mins to slightly caramelize the brown sugar.

[2] let sit to cool and then chill in fridge until ready to serve.

[pomme frites]

ingredients…

5 medium sized potatoes

1 tbsp olive oil

1 tbsp seasoning salt (or to taste)

directions…

[1] preheat oven to 425F with a cookie sheet in the oven.

[2] cut washed potatoes into .25 inch sticks and toss in a bowl with olive oil and seasoning salt.

[3] once preheated, bake for 30 mins, flipping the frites half way through.

[4] serve with zesty ketchup and enjoy this twist on a classic.

{best served with a beautiful beef tenderloin steak and an ice cold beer}

 

time: one hour, yields: one sumo size, or eight single servings (still too large for some to finish)

{best way to end a brunch, or just the perfect dessert for spring or summer as it is so light and airy with the incredible bursts of flavour from all the fresh fruit.}

ingredients…

[meringue]

6 egg whites (save the yolks, if you put them in an air-tight container like a jar, you can freeze them and use them in baking later.)

1.5 cups of sugar

1 tbsp vinegar (must be vinegar, can’t be substituted for another acid)

1 tbsp cornstarch

[topping]

.5 cup whipping cream (or one cup yogurt for tartness)

1 tsp vanilla

1.5 tbsp powered sugar

fresh fruit (use what ever is in season to get the most flavour and best quality)

directions…

[1] preheat oven to 275F and, is making one sumo size: place a sheet of parchment paper onto a cookie sheet, if making individual ones, you’ll need two sheets.

[2] beat the eggs whites (either with a stand mixer or handheld mixer) until they turn white and opaque with a bright shine on them but still slightly foamy.

[3] gradually add the sugar, about .5 cup at a time, while still whipping the egg whites. Do this until the mixture forms stiff peaks.

[4] now fold in the vinegar and cornstarch. (folding means to gently mix in by hand with a spatula)

[5] spoon mixture onto cookie sheet.

Bake for about an hour, just until the pavlova starts to crack and is crispy on the outside but still marshmellowy on the inside. nom.

One out of the oven, let the meringue sit and cool while you wash and cut up the fruit. Dollop on the whipped cream and generously sprinkle with fruit. Enjoy immediately!

{best served with a beautiful cup of tea and an extra lick of whipped cream}