Addiction

Hi, My name is Cakepin and I am an addict.

I have a problem with Jellybelly jelly beans.

I do not normally have a sweet tooth at all. 21 days out of the month if you offer me cake or fruit I will choose the fruit. But there is something about Jellybellies. If they are anywhere around me I cannot resist.

I especially enjoy creating the grossest combinations of flavours. The most recent winners are sizzling cinnamon and peanut butter or root beer and mango.

For pure good old enjoyment though nothing beats pink grapefruit or buttered popcorn.

Works in progress

This week so far has been a long succession of misses when it comes to dinners.

Monday was steaks on the Griddler, sauteed portabellos, oven fries and chard. The steaks were merely passable. I’m really considering taking a meat cooking course so that I stop wasting good food.

Tuesday was brown rice with oyster mushrooms, broccoli, shallots, peppers, left-over chard and tofu. The tofu was marinated in store-bought dressings and sauces, which just feels like cheating and it didn’t turn out as crispy crusted as I would like.

Wednesday was oven-roasted tilapia cooked on a bed of leeks with black olives, tomatoes, garlic and red wine. The leeks were under cooked and the red wine was too much acid with the olives and and tomatoes.

And that’s why tonight I’m going out for dinner! Hopefully I’ll get my cooking groove back this weekend.

Fall is upon us

And being fall it is the time for soups and stews.

Friday was an end to an especially tempestuous and rainy week which definitely called for something warm and nourishing.

I’d never made lentil soup before and as it is one of my darling boy’s favourite things I felt I ought to give it a try.
I sort of followed the recipe found here: http://www.jewish-recipes.com/jewish-recipes-blog/soup-recipes/jewish-red-lentil-soup/ but made some adjustments along the way.

I added both turmeric and cumin, some bay leaves and sage. And added way more carrots and celery than the recipe called for.

It turned out quite delicious but much more like dal then true eastern european lentil soup.

Ours was served with jalapeno monterey jack grilled cheeses and a fennel and apple salad.

Strange Combinations

Do you like any really odd combinations of food?

I personally am a fan of cottage cheese and apple sauce with granola, almonds and raisins.

I know someone who used to make toasted tomato sandwiches slathered with peanut butter and mayonnaise.

My best friend has discovered that sage in a chocolate truffle is a delicious flavour combination.

What are your favourite bizarro concoctions?

Sweetness

Peach & Blackberry Crisp

3-4 peaches peeled, pitted and sliced into approximately 1/3 inch thick pieces

2 cups blackberries

1/2 tsp. fresh lime zest

1 cup flour

1 cup brown sugar

1/2 cup soft butter (not melted)

1. Preheat oven to 375

2. Toss fruits with zest and place into oven safe dish

3. Combine flour and brown sugar in a bowl and mix thoroughly, adding butter in batches until mixture takes on the consistency of damp sand

4. Top fruits with crumble crust

5. Bake at 375 for approximately 40 minutes or until crust is browned and fruit is bubbling

Summer Salad

Quinoa Salad

1 cup cooked quinoa

1/4 cup finely chopped carrots

1/4 cup finely chopped red pepper

1/4 cup finely chopped cucumber

1/4 cup canned lentils

1/4 cup roughly chopped parsley

salt & pepper

Balsamic Vinaigrette to taste

This made an amazing and easy lunch but I think it would be great as a side dish to a grilled steak dinner as well

Inspiration

This particular dish was inspired by an amazing meal I had at Woodhouse Fish Co. ( http://www.woodhousefish.com) in San Francisco this past spring.

Poached Halibut

2 large Halibut Filets

1/4 cup fresh basil

1/4 cup roughly chopped fresh parsley

1/4 cup dill

1/3 cup whole black olives

1/2 small can diced plum tomatoes

1/3 cup white wine

1/4 cup roughly chopped garlic scapes

salt & pepper to taste

1. Preheat oven to 425

2. Place filets in oven-proof casserole dish, salt and pepper thoroughly

3. Add in tomatoes and wine so that fish is covered to about 3/4 depth

4. Add all other ingredients

5. Cook for 15-20 minutes

I served this with kale and a ridiculously good assortment of mushrooms (lobster, oyster, shiitake etc.) sauteed with butter, garlic and thyme and deglazed with white wine

Note: The photo was taken before the dish went in the oven. Once it came out it disappeared too quickly to get an after picture.

Brickworks

I love Farmer’s Markets ever so much. This particular haul is from a couple Saturday’s ago at the Brickworks Farmers Market.

I wish I could shop here all the time.

Slacker Extraordinaire

I have been slow on the posts but am back with a bang this week.

Expect posts re: Poached Halibut, Quinoa Salads, and Winter Dinners in Summer

By Special Request

As you wish Mlle. Pashmina,

Spinach, Rice & Cheese Casserole

This recipe doesn’t really have quantities because everything other than the rice is done by eye

1 cup of cooked basmati rice

Mushrooms

Frozen Spinach

Garlic

Old Cheddar

Dried Thyme

1. Preheat your oven to 375

2. Defrost your spinach

3. Slice your mushrooms and saute with minced garlic and lots of thyme until cooked to your preference ( I like mine just browned on the edges)

4. Grate cheese

5. Mix all ingredients in a bowl and place into an oven proof casserole dish

6. Add some extra grated cheese on top

7. Bake for 30-40 minutes covered, remove cover for last 5 minutes of cooking

Delicious when served with corn and pickled red cabbage