[vanilla cake]

Those who know me, know I love cooking. I find it a good way to unwind and relax. Mindless stirring does wonders for my soul. Recently, I've been expanding my baking repertoire. I did a lemon cake, some scones and today I thought I'd try a vanilla cake.

I basically made my lemon cake with vanilla rather than lemon and instead of milk I used buttermilk. Steve says it's very good... The icing is a meringue style. I first dissolved some sugar (I used about 3/4 of a cup) with three egg whites in a double boiler. Then I whisked them up with a touch of salt and tartar powder in my new Kitchen Aid stand mixer (I've only wanted on for about 10 years!). Just as stiff peaks were forming I added 2 tsp of pure vanilla extract.

The final product:

[baking: scones]

A friend came over for tea today, so I thought I'd relieve my cream tea experience from Montague Arms in Beaulieu, the New Forest (England). I set the table with tea cups and had the teapot warming before I made the tea. I tried my hands at some scones (first time) and they went down quite well.

What you'll need:

2 cups all-purpose flour 

1/4 cup white sugar

2 ½ tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup cold butter

1 cup milk

Before you start mixing, have your oven heating up to 400F. Then get your baking trays ready (greased and floured). 


Basically you want to sift and then mix your dry ingredients together so that's the flour, sugar, baking power, baking soda and salt. Add your cold butter. It helps to dice it first so it's easier to blend. When you have floury breadcrumbs you're ready to add in your milk. You don't want your dough too sticky so add just enough milk to get a silky smooth dough. At this point some people like to add sultanas....not me! 


Now it's time to shape your scones. You can roll out the dough (about 2 cm thick is good) and then use cookie cutters to make your shape. Usually scones are circular but I had some maple leaf cookie cutters so I tried those. Some patriotic scones. Bake for about 12 minutes. When I took my scones out of the oven I brushed them with butter and then sprinkled with icing sugar. Decadent and quite delish.

[lemon cake with chocolate buttercream icing]

Yesterday, in between some lesson prep., a telephone interview and journal article editing, I found some time to bake a cake. Here's my lemony light cake with chocolately frosting:

 

Yes, you'll notice that a few slices are already missing...it really is that light and fluffy. Note, this is not for those of you on a diet...you need a bit of butter for this but it's good!

For the cake:

3 eggs

1 cup of butter (I used softened, room temp.)

1 cup of sugar (I used caster suga)

Zest and juice of one lovely lemon

2 cups of flour

2 tsps baking powder

Dash of salt

I creamed the butter, then added the sugar. Slowly I sifted in the flower and then stirred in the eggs (which I'd beaten seperately) and the lemon juice and zest. With a mixer I'm sure you could just throw all the ingredients in.

Pour into two round tins (that's what I had but use whatever tins you have available. You might need to adjust the timing) and bake at 350 for 30 min. 

For the buttercream icing:

1/2 cup of butter

icing sugar (enough to reach your desired consistency)

cocoa powder (to your taste)

I creamed the butter and added in my sugar and cocoa powder. I added about 3 tbl spoons of cocoa to ensure a velvety chocolate taste. We weren't disappointed.

[stuffed crab shells, potato gratin and carciofi]

You know the feeling. It's Tuesday evening. You're hungry but tired too. What can you rustle up that's tasty and doesn't take too long to prepare? How about stuffed crab shells, easy potato gratin and carciofi (artichokes)?

Stuffed Crab Shells

tin of crab meat (I certainly cheated here, it is a week night after all)
white wine
tarragon
garlic (I used 3 cloves)
shallots (I used one)
olive oil
panko bread crumbs
smoked cheddar (or whatever cheese you like, you just need a bit for crumbling)


While your oil is heating in the pan (you want a medium heat, not high), finely slice your shallots and garlic. Add them to the pan to soften and lightly brown. Once browned, add in your white wine. Bring to a soft boil and then lower. Add freshly ground sea salt and pink pepper (or whatever pepper you have to hand) to taste. 


Take your juice off the heat and delicately stir in your crab meat. Add your fresh tarragon now (or dried). I used a good tablespoon.


Now, take your crab mixture and fill your shells (or ramekins). Lightly top with panko break crumbs and sprinkle on a bit of cheese. I used smoked cheddar because that's what I had in the fridge and it worked well with the sweetness of the crab.

Put the shells in the oven (350) for 20 minutes. The breadcrumbs will crisp and the cheese will melt. When still warm, sprinkle over some chopped cilantro or parsely.

Easy-Peasy Potato Gratin

Three large potatoes (this will serve four people)
Shallots (2)
1/2 cup of cream
1/2 cup of milk
dob of butter
salt and pepper


Have a pot on the stove with your milk and cream warming with the finely sliced shallots. As it warms, thinly slice your potatoes and add directly to the cream. Once all your potatoes are added, bring the cream to a light boil and then lower. Simmer for about 20 minutes. If you find your liquid is evaporating, your heat is probably too high. You can also add a bit of chicken stock or white wine if you need a bit more liquid.


After simmering for 20 minutes, transfer your slivers of potato to any oven dish. Make sure you pour on any of the creamy sauce, filling each dish about two thirds of the way up. Bake in the oven at 350 for 20 minutes. If you time it right, your crab and potatoes will both be in the oven at the same time, and ready in 20 minutes.

Carciofi 


While your crab and potatoes are in the oven you can make your artichokes. I had four baby artichokes from the local farmers' market so they were perfect for a quick cook-up.


I just used ingredients similar to above. I sauteed a couple of thinly sliced shallots in olive oil. When soft and translucent I added some finely chopped fresh chili (I used a whole red chili). I added a couple of good glugs of white wine and about a third of a cup of chicken stock and pepper, not too much salt because of the stock. Essentially I had a bit of a broth. When that started bubbling I chucked in my baby artichokes (which had been washed and trimmed). I let that go over a medium heat for about 20 minutes (that's when the crab and potato gratin were ready).

This meal was ready in about 30 minutes. We added a green salad (romaine and fennel) for a bit of freshness to cut through our decadent crab and potato main.



And now it's almost time to sample the left-overs....

[little italy in edmonton]

One of the many highlights of moving to Edmonton is our proximity to Little (though very little) Italy and the delights this area brings. One of our favourites is the Italian Centre Shop. Visiting this supermarket is like a little taste of home (my Vasto home). Upon entering, all your senses are bombarded by a plethora of culinary treats. The sound of prosciutto slices falling onto waxed brown paper and the salty buttered taste that employees let one try before buying. Then there are the shelves, each bursting with hundreds of types of olive oils, balsamic vinegars, passata, Crodino, and anything one might need. A shopping trip here is like a little trip to Italy.   

[sunday night supper: focaccia]

After a day of mulching, watering and general outdoor diy, what better way to recuperate than kneading?


My recipe for a super simple focaccia:


2 3/4 cups flour (in the U.K. plain flour is fine, here I used all-purpose)
2 teaspoons ground sea salt
1 teaspoon white sugar
1 tablespoon active dry yeast
a few teaspoons of whatever herbs you like. I chucked in chili flakes for one focaccia, fresh rosemary and sage from the garden for another and some chopped green olives for another. Just put in whatever catches your fancy.

1 cup warm water (this is approximate. I ended up using just under one cup)
3 tablespoons olive oil (again this is approx. you want a smooth and elastic consistency)





Now, get your hands dirty. Put all the ingredients in a bowl (though you might want to put in only a bit of liquid at a time to make sure you get the right consistency) and mix. When the ingredients have combined start kneading until you get a smoothish and elastic mound of dough. Cover the bowl with a damp cloth and let the focaccia rise. My kitchen was quite warm so it only took about 20 minutes but you might have to give yours 30 min. to an hour to double (approx.) in size.

Have your oven on to preheat at 375 degrees (but perhaps 400 if you don't have a convention oven).



When your dough is ready, oil whatever baking sheet you'll be using. Then oil your fingers and punch down and then pat our your dough. Some people make rectangular shapes but whatever shape you choose, stretch out the dough until it's about 2cm thick (or so).

When you've lined the baking sheet with your dough, you're ready to make some finger indentations and then scatter on your toppings. Do give a healthy drizzle of olive oil too! You can use slivers of onion, potato (for a traditional Abruzzese focaccia), sprigs of rosemary, salami...

I did potato and rosemary on one, salami and sage on another, Parmesan and chili flakes on another.

I also had a little dipping bowl of olive oil and balsamic; adds a nice twist to your focaccia.

[old strathcona farmers' market: edmonton]

[st. albert farmers' market]

St. Albert is on the north western tip of Edmonton (have a look at a map here). For many I've spoken with it's considered to be a bit of a trek. I thought the 30min drive via highway with no traffic was super, especially compared to the usual 2 hours we enjoyed on the M25 getting from home to work in London. The St. Albert market is one of the signs that it is summer here in Edmonton and the produce on offer certainly attested to that! There was a great selection of fruits, berries, vegetables and of course cheeses and meats too. Along with all the edibles were housewares, gardening supplies, furniture and face painting.

[food politics]

I came across this hilarious take on the politics of cuisine via Chris at Eating is the Hard Part:

Flickr image from passiveaggressivenotes which can be found here.

[st. albans' farmers market]

why shop at a supermarket if you can go to a farmer's market?! I love this one in St. Albans:

[zaks diner - the best place EVER!]

In between work, presentations and some consultancy work on digital literacy in Ontario I squeezed in a bit of travelling and er...eating! One of the best places
I've ever been to is Zak's Diner in Ottawa. They proudly claim that they've been in business for over 20 years and are a "landmark in the Byward Market." I'll attest to that and add that they do the best pancake breakfast ever...with bottomless coffee and oj and excellent friendly service. Check out their menu, it's in French too - mais oui. Perfect for a leisurely start to the weekend. Now...where do I find a diner like that around here?