When life gives you lemons... start baking · Sunday February 18, 2007 by colin newell
True confession. I have been lusting after this one kitchen item for years, for over a decade in fact. My first real kitchen appliance was a Champion Juicer that I bought in 1988 or 1989. It is still running like a top. Just not in my kitchen. In my Mom’s kitchen – she pinched it from me just before I got married and never gave it back. Of course, she says, I can have it back whenever I want it.
Right.
Anyway. I digress.
The KitchenAid Artisan mixer is going to make life a little easier for me. I do 100% of the baking around the house and 50% of the chef work. I am the Chef’s assistant in fact. More of a sous chef. A great stir-person. A dicer. A whisker. That’s me.
Anyway. I make all my own muffins, bars, cookies, biscotti, cakes and (lastly) breads. The breads are most definitely at the end of the list because they are the most labor intensive.
Not anymore. Now that I have the KitchenAid Arnold SchwarzenMixer life is going to be that much easier. The 7 watt hand blender will be relegated to omelette duty and my uber-cool Paderno hand-blender will just keep on doing what its doing.
Anyway. I have my mixer. Yipee. Stay tuned for recipes.
Who wants dinner?
Something with a nutty, coffee twist · Friday February 16, 2007 by colin newell
Disclaimer If you make these cookies do not take them anywhere outside of your home or kitchen. There are so many people that suffer from peanut allergies that it is just not worth the risk of harming someone.
That said – here is my take on the classic peanut butter cookie with a coffee twist. They are very good and the minute amount of instant coffee powder gives them a pleasant twist on the classic flavor.
In one big bowl add:
1/2 cup butter
1/2 cup peanut butter (any style) – I like smooth and organic
Cream the butter and peanut butter with electric blender. Make sure that the butter is VERY soft and at room temperature before you proceed.
Add 1/2 cup of demerera sugar – continue to blend
Add 1/2 cup of granulated sugar – continue to blend
Add one egg, 1/2 teaspoon of vanilla and 1/2 teaspoon instant espresso powder (sub. instant coffee if necessary) – continue to blend
Gradually add 1 and 1/4 cups white flour, 1/2 teaspoon baking powder and 1/2 teaspoon baking soda.
Mix by hand when cheap blender is about to explode.
Form into 1.5 tablespoon sized balls and place on parchment paper on ungreased pan.
Bake in 375 degree oven for about 10 – 12 minutes or until lightly brown at base of cookie.
Cool for 5-10 minutes then eat with black coffee.
Let's do lunch... · Thursday February 15, 2007 by colin newell
One of my favorite places for a meal on Vancouver Island is the Crow & Gate Pub at Cedar south of Nanaimo.
I know. I know. This is one of the best kept secrets of many Islanders (and mainlanders for that matter…) and I know full well I am going to be paying dearly for letting this cat out of the bag!
Ok. So it is a pub you say. So what?
Well (more secrets about to be let out of the bag…)
The Crow & Gate is the most authentic English pub you will find in North America (I know – hyperbole)
It is as if it was transported lock, stock and barrel from England.
Except for a couple of small details.
The food is way better than the average English pub…
and way cheaper too!
I dare say I have had virtually everything on the menu; Steak Pie, Oyster Pub plate (My god! Yum!), Ploughmans Lunch… and on and on and on.
All menu items (made at the time you request them) are under 10 dollars (average price being about $7.50 Canadian)
Did I mention the food is really, really, really good?
Secrets out.
Oh yea. Why the Heli photo above?
Well. Short story. A small group of us were at the C&G a year or so ago when we heard the familiar Whop-Whop of a Bell Jet Ranger coming in for a landing… a landing in the middle of nowhere.
Picture this: Chopper cools down. Pilot jumps out and sprints to the pub back entrance. Pilot whispers a question in a waitresses ear. She nods no. Pilot returns to helicopter. Helicopter powers up and flys away.
I could not resist. I went over and asked the gal what the pilot wanted.
“Steak and Kidney Pie” she said.
“We were out…” she concluded.
It seems they get regular high-rollers from Vancouver flying in for a quick lunch.
Geeze – at 500 to 1000$/hour for a Bell Jet Ranger and pilot you would think they would call ahead.
Lighten up... with Blueberry Cashew Biscotti · Tuesday January 30, 2007 by colin newell
In all fairness, this is an adaptation from the Cranberry-Candied Ginger biscotti from the Christmas issue of EAT Magazine. I like coffee, as you all know, and there is nothing better than a rock-hard biscotti with a cup of rich, hot and freshly brewed joe. They go hand in hand.
For some, baking biscotti is a bit of a hassle. I mean, you have to kind of 1/2 bake it and bake it again. No problem for me. I live for hassles so I have made this a fun one. Read on and enjoy.
I did not have any cranberries. Nor did I have candied ginger.
So here we go.
2.5 cups of all purpose flour | 1 cup sugar
1 tsp ground ginger | 2 large eggs
1/2 tsp cinnamon | 1 tsp vanilla extract
1 tsp baking powder | 1/2 tsp almond extract
1/2 tsp baking soda | 3/4 cup frozen blueberries
1/4 tsp salt | 1/2 cup unsalted ground cashews
1/2 cup softened butter |
Preheat oven to 350 degrees (F)
In a medium sized bowl, blend or sift flour, ginger, cinnamon, baking powder, baking soda, and salt.
In a large mixing bowl toss in the softened butter. Add sugar and blend til creamy. You will need a fairly robust blender for this from here on in.
Beat in eggs, vanilla and almond extract.
Gradually add in the dry to the egg/sugar/butter mixture.
Blend until a dough starts to form.
Toss in your blueberries and ground nuts.
Knead into a ball with your hands.
Remove from bowl to floured surface. Divide ball of dough into 2 equal sized pieces and roll them into 2 12” long loaves.
Flatten loaves slightly and square off the ends, placing them on a parchment paper covered cookie sheet.
Bake for 25-30 minutes or until light brown.
Remove from oven and cool for 5-7 minutes.
With a serrrated knife, cut the loaves (along the bias) into biscotti sized (1” thick) slices.
Return each biscotti (standing on edge) to the parchment paper covered cookie sheet and return to the oven for 12 to 15 minutes or until they are dried out. Do not over brown.
Remove from oven, cool and place in air-tight container.
Makes about 2 dozen biscotti. Cheers!
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