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Cooking, Recipe and Food Blog

Sweet Rollin’ Bananas !

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Having a hopeless sweet tooth definitely keeps you wanting to sink your teeth into anything to get a sweet fix. Those endless cravings for a devilish inspiration constantly finds me whipping up dreamy desserts and working with whatever I can find in the pantry to turn into a delectable sugar fix.

I am seriously hopeless with this but, I must say I’ve managed to conjure some pretty good stuff. Bananas are a pantry staple in my home and they always hit a good spot when I need a little dessert. All it takes would be some whipped cream, nuts and a bit of chocolate pancake syrup and it’s good to go! I just love the versatility of bananas. It’s been a long time adage that an apple a day keeps the doctor away, but I’ve read quite a lot of great health benefits of the lowly banana which can put the apple to shame. Fact is, the banana is considered to be “super food” due to its rich nutritional content.

Two bananas will give you enough energy to work out for an hour and a half. It’s a better alternative to coffee and donuts to keep you up and about when you feel a sudden energy lull during the day. It’s rich in Potassium which helps the circulatory system deliver oxygen to the brain. Elderly people are often advised to include a regular diet of bananas since it reduces the incidence of strokes. It’s a good dietary supplement to help regulate blood pressure. And if you’re prone to getting those all time lows, eating a banana may help lift your spirits back up to normal. Bananas have a chemical called tryptophan which is basically a mood regulator. This chemical contains a level of protein that helps the mind relax. In recent studies, many people suffering from depression report feeling much better after eating a banana.

Now that’s certainly a minefield of benefits from a fruit that is always in abundance and fairly very inexpensive. You can have a million in one ways to enjoy this fruit and reap the health benefits without even spending much.

So let’s get back to desserts. I think the perfect match for bananas in desserts would be chocolate. But I also like it with peanut butter … and caramel …and ice cream.. and I like it in crispy fried spring rolls. I so want that all in one heavenly dish! And I found the most awesome recipe that totally had me goin’ bananas!

Choco-Banana Loco Spring Rolls

Ingredients:

2 -large bananas (or 3 small), cut into 1/4-inch slices
1/2 -cup plus 1 tablespoon ( 4 1/2 ounces/127 grams) heavy whipping cream
1/8 -teaspoon of salt
8 1/4 -ounces (233 grams) bittersweet chocolate , finely chopped
1- large egg yolk
1- tablespoon light or dark rum
1 -tablespoon unsalted butter , softened
Thirty-six 5-inch square spring roll wrappers
1- large egg, lightly beaten
Canola, vegetable , or other neutral oil for deep-frying

INSTRUCTIONS:

Put the banana slices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. And then remove from the heat.

Put the chocolate into food processor and pour the hot banana cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, rum, and butter and process to combine.

Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap.

Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard.

Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars.

Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle.Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation.

Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed.Set on a baking sheet. Repeat with the remaining wrappers and chocolate.

Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them.

Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes.

Drain on paper towels and cook the remaining rolls.

Dust with powdered sugar. Serve warm with a scoop of vanilla ice cream drizzled with syrup, topped with whipped cream and sprinkled with chopped nuts.

Servings: Makes 3 dozen spring rolls, about 10 servings. —

Photo Credit: clairebearbrice

Photo Credit: jamestgreen

Photo Credit: Digital Eskimo

Diggin’ It Deep For Pizza

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When the goin’ gets tough, the tough get pizza! And there’s no other pizza that makes the tough get weak in the knees other than an ultimate Chicago style deep dish. I don’t think there is anyone in this planet who can resist a slice of pizza. And if there is anyone out there, I say they are missing out on one of the best things in life that has been put in an oven. Whoever discovered this brilliant, most heinous disc of unutterable goodness should have a place in the heavens.

Research shows a colourful history of this flat bread dish. It would be difficult to maintain that it solely originated in Italy, as we commonly know that fact to this day. However, the humble beginnings of this flat bread would date back as early as the 900’s in Middle Eastern and Mediterranean countries.

It was was sold in the streets and would include the most austere toppings. In fact, this was considered poor people food. It was only in 889 when this simple flat bread fare was dressed up by a Neapolitan chef to honor the Queen consort of Italy , Margherita of Savoy.

The chef, garnished the round flat bread with tomatoes, mozzarella cheese and basil to represent the colors of the Italian flag. He called his creation “pizza margherita”. From then , this innovation sparked many variations of pizza all over the Mediterranean. Not only did the pizza evolve with toppings, the stories of its origins have also given this dish a colourful past. In the Northern part of Italy, the Tuscan tribes believed the pizza to hold the spirits of their deceased relatives.

I don’t know if it would be a good idea to eat pizza with dead relatives disguised as tomatoes and cheese, but I’m glad that’s all in the past. We have yet to thank those who have contributed much to the existence of this awesome round bread topped with a bazillion things you can think of to enjoy. Pizza has come a long way in this day and age and I can only give props and total surrender to the mighty Chicago Deep Dish.

Chicago Deep Dish Pizza

Ingredients:

For the Dough:

3C flour
.5C whole wheat flour
.5C semolina flour
.5C veg oil
1T brown sugar
1T salt
1T active dry yeast
1.5C hot water
olive oil to coat dough ball

Pizza Sauce:

9 ripe roma tomatoes
1T garlic powder (or 2T granulated garlic )
1T red chili flakes
1/4C EVVO
1T fresh oregano – chopped
1T fresh basil – chopped
.5C dry red wine
salt /pepper to taste

Pizza ingredients:

1lb italian sausage
1lb pepperoni
3+1C mozzarella
.5C parmesan – grated
1 bell pepper – cut into circles
1 yellow onion – med cut, rings
1.5C cremini mushrooms – sliced
6 cloves garlic – minced
1C black olives – sliced
2 12in deep dish pizza pans – seasoned

INSTRUCTIONS:

Dough:

Whisk yeast, sugar, salt and water in a large bowl. Let stand 5min until frothed. Add semolina and wheat flour and mix. Add oil then, mix. Add AP flour .5C at a time. Incorporating it well. Dough should be slightly sticky. Knead 2-3min until surface is shiny. Coat in just enough olive oil to cover dough ball. Cover bowl with damp towel and let rise for 1.5hrs

Sauce:

Blanch tomatoes in boiling water to remove skins and heat oil and then red pepper flakes until hot . Add tomatoes and break them up for 15min as they simmer. Bring to a full boil and add wine. reduce for 5min. Lower heat to simmer and add garlic, oregano and basil. Continue to break up tomatoes and reduce for 20min. Remove from heat and let cool prior to use.

Prep the Pizza :

Heat oven to 475deg F. Lightly coat insides of pizza pans with olive oil. Take half dough and place on counter. roll out in a rough circle using a rolling pin, approx 16in across. Lower into pizza pan. push up against the sides. repeat for 2nd pan. Trim off excess dough from the rims of the pans. Use 1.5 cups mozzarella cheese spread as bottom layer of pie. Add meats, veggies and garlic. Spread pizza sauce on top of this. Use remaining .5 cup mozzarella as next layer, followed by parmesan cheese. Cook for a full 30min. Rest the pizza before slicing.

Photo Credit: ckandi007

Photo Credit: I_Love_Pizza

Photo Credit: Muy Yum

Peppered Minute Steak

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Minute steaks are easy to prepare meals that are perfect for dinner. These thin steaks cook in less than five minutes, depending on how you want it done. Mashed potatoes are often used as a side, but it is just as good with vegetables and sometimes even rice.

 

Ingredients:

4 sirloin minute steaks

1/2 teaspoon coarsely ground pepper

1 tablespoon butter

3 garlic cloves, minced

1/4 cup sherry wine

Worcestershire sauce

Hot sauce or Tabasco

Lime wedges for serving

 

Place the sherry, Worcestershire, a dash of Tabasco and garlic in a tray. Marinate the steaks in this mixture for 30 minutes. After, remove the steaks from the marinade and press the pepper onto them. Reserve the marinade.

Melt the butter in a non-stick frying pan or skillet. Fry the steak for 3-4 minutes on each side or until they are lightly browned. Pour in 4 tablespoons of marinade. Cook it for another 3 minutes or until the steak is done. Do the same process for the remaining steak. Serve immediately with a wedge of lime, potatoes or vegetables.

 

Photo Courtesy Of: avlxyz

 

Breakfast with Huevos Rancheros

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Breakfast has become the meal we most often take for granted, but once we find the time to enjoy this morning meal you’ll find that there’s so much more to it than just eggs and toast.

People seem to have a love hate relationship with eggs. It’s packed with nutrients and protein that builds muscles, but also contains cholesterol and albumin that clogs the heart and poisons the blood if ingested in huge amounts.

Then again, nutritionists and dieticians will always remind you of the word “moderation”. There’s nothing wrong with eggs, some say you should keep your egg consumption to a maximum of 3 eggs per week, and some will debate that one egg a day is okay. I’m thinking it is best to know where your health stands for you to know how far you can take your diet.

I like eggs for breakfast but of course I get tired of eating it the same way all the time. Doesn’t matter if I’ve got the best back bacon or the juiciest of breakfast steaks to go with eggs. I just get the hibbie-geebeez if I have one too many eggs sunny side- up, scrambled, poached or hard boiled. I enjoy an omelette once in awhile, but that too can be a little too eggy for me every day.

And then I happened upon a recipe for Huevos Rancheros, or rancher’s eggs. I instantly fell in love with it and can’t get enough of it! I love the texture and the freshness of tomato salsa, avocados, and cilantro combined with refried beans, flour tortillas and the silky eggs topped with cheese. The Mexican flavour to it is just my kind of meal on a lazy Sunday when I can enjoy it for brunch with a mimosa! Now doesn’t that sound like an egg-cellent breakfast idea?

HUEVOS RANCHEROS MEXICANA

Ingredients:

Salsa puree

2-3 tbsp olive oil
1 onion, peeled and diced
2 green bell peppers, roasted, peeled and diced
1 red bell pepper, roasted, peeled and diced
2 yellow peppers, roasted, peeled and diced
4 ripe tomatoes, diced
2 limes, juiced
Salt and pepper, to taste
1 tsp cumin
2-3 tbsp chilli powder
1 tsp ground red pepper
1 bunch fresh cilantro, chopped and half reserved for garnish …
1-2 tbsp butter
6 flour tortillas
1 can refried beans
1 can black beans
8 eggs
8-10 oz cooked flank steak, sliced thin (optional)
1 can sliced black olives, optional
1 cup sour cream
3-4 cups shredded taco or Mexican-style cheese
1/2 cup sliced jalapenos, optional
1/2 cup guacamole

Instructions:

1. In a medium bowl, toss together olive oil and onions, peppers and tomatoes, lime juice and seasonings and half the cilantro. Puree a portion of the freshly tossed salsa and set aside.
2. In a large skillet, add butter. When melted, quickly cook each tortilla until soft. Wrap tortillas in paper towels and keep warm.
3. Heat refried beans in a microwave-safe bowl. Repeat the same with the black beans.
4. Huevos: poach eggs to your preference or traditionally over easy and set aside.
5. Reheat flank steak strips by giving a quick flip in skillet.
6. To assemble huevos, place a tortilla on a plate. Spread a thin layer of refried beans and black beans on the tortilla. If using meat, place thin pieces of flank steak on top of the black beans. Add a layer of the fresh salsa and carefully top with eggs. Garnish with olives, sour cream, guacamole, pureed salsa shredded cheese and jalapenos. Sprinkle with the reserved fresh cilantro and serve.

 

Photo Credit: framboise

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Not So Guilt-free Chocolate Pudding

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When I get this unspeakable hankering for some chocolate and fat, nothing hits the right spot than some good ole chocolate pudding. Oh to be wrapped in that luscious creamy goodness, I’d eat it right off the mixing bowl! Every spoonful just makes you want to wish it was served in a bottomless bowl.

Instant pudding is fine by me, but why stop at that? Since I’ve already gone down that road of no turning back, might as well go all the way to making the calories worthy enough to feel guilty about. There are many ways to make pudding. I guess rich choccy pudding always calls for tempered eggs and not many are keen on that part. Some have taken it a step further with a total vegan recipe using avocados, bananas and yes even tofu. That’s a thumbs up for a healthy alternative and I wish I had it in me to go along that line of healthy eating.

I’ll probably take it easy at some point, but right now I’m starting to hear voices in my head calling me to make some of that velvet smooth chocolate indulgence. Here are three recipes you can choose to dive into. I want you to enjoy this simple dessert and still have an escape route to eating healthy.

SILKY TOFU CHOCOLATE PUDDING

Ingredients

• 1 cup semisweet chocolate chips
• 2 tablespoons water
• 1 (12 ounce) package silken tofu, drained
• 1 tbsp brown sugar
• 1 tbsp crème de cacao ( optional)
• ½ cup vanilla soy milk
• 1 tablespoon vanilla extract

Directions

1. Melt the chocolate with water in a heavy saucepan or double boiler.
2. In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for 24 hours as this helps hide the tofu taste.

NO-COOK CHOCOLATE BANANA PUDDING

Ingredients

• 1 avocado – peeled, pitted, and cut into chunks
• 1 banana, peeled and cut into chunks
• 1 cup unsweetened soy milk
• 1/4 cup cocoa powder
• 2 tablespoons honey
• 1 teaspoon lemon juice
• 1/4 cup shredded unsweetened coconut (optional)
• 2 tbsp peanut butter

Directions

1. Combine avocado, banana, soy milk, cocoa powder, honey, vanilla, lemon juice, and coconut into a blender. Cover, and puree until it reaches a smooth consistency. Divide into small serving bowls, and chill in the refrigerator at least 4 hours.

CHOCOLATE DREAM PUDDING

Ingredients

• 1 cup white sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 2.5 oz squares of unsweetened chocolate, grated
• 2 egg yolks
• 2 tablespoons butter
• 2 teaspoons vanilla extract

Directions

1. In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and grated chocolate. Cook, while stirring constantly, until chocolate melts and mixture thickens. Remove from heat. Pour a bit of the chocolate mixture into egg yolks and mix together and then stir it back into the sauce pan with the rest of the chocolate pudding mix. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

Photo Credit: llsimon53

Photo Credit: Texas Dreamer

Photo Credit: Pillsbury.com

Hopeless for A Hearty Hoagie

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Being the real sandwich fanatic that I am, making hearty packed sammies is something that just makes my big toe curl on that very first bite. I just instantly drool at the sight of any photo of a sandwich busting out sloppily with meat, cheese, peppers and oozing with some sauce out of a 6-inch sub.  Although I also like those gourmet sandwiches that look so good for your body, I cannot help myself from beaming over a big greasy sandwich with the word GUILTY written all over it.

For some reason, Philadelphia seems to be the birth place of some heavy weight sandwich contenders. Philly is known for its moist, soft and chewy pretzels and their Italian sandwiches. Okay, I know they don’t sound quite American as pretzels are German and Italian sandwiches are… well … you know that.  I won’t go through Philly’s history but in a nutshell, it all dates back to the 1700’s when there was a strong influence of German and Italian traditions in this state. Nowhere else in the US can you find real sandwich comfort food! Their streets are home to kiosks of pretzels, hoagies and cheese steak sandwich fare.

I focused on the Philly Cheese steak just a few articles back, and this time, let me tell you about its other meaty greasy cousin, The Hoagie!

A Philly Hoagie is a traditional Italian lengthwise roll sliced in half and lightly drizzled with olive oil, some shredded lettuce, onions, tomatoes, cheese and your choice of sandwich meats. The whole ensemble is seasoned with a dash of oregano, basil, salt and pepper. There are other variations of hoagies and one popular choice is the Zep.  It’s made with a round Italian roll with just one sandwich meat, provolone cheese, raw onions, tomatoes and hot pepper relish dressed with oregano, salt, pepper and olive oil.

So tell me, doesn’t that just make you want to dive into all that seriously meaty goodness? It’s ballgame season and there’s nothing better to serve that hungry bunch of fanatics glued to the teevo other than this Philly Hoagie recipe I’d like to share with you!

Hearty Meatball Hoagie

Ingredients:

1 1/2 pounds lean ground beef

1/3 cup Italian seasoned bread crumbs

1/2 small onion, chopped

1 teaspoon salt

1/2 cup shredded mozzarella cheese, divided

1 tablespoon cracked black pepper

1 teaspoon garlic powder

1/2 cup marinara sauce

Grilled sweet peppers

3 hoagie rolls, split lengthwise

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F (175 degrees C). `
  2. In a bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into balls, and place it into an 8×8 inch baking dish.
  3. Bake for 40 minutes in the preheated oven, or until the centre is no longer pink. Let the meatballs stand for 5 minutes, then slice them halves. Place halves to fill each hoagie roll, spoon generous amount of marinara sauce, and add sweet peppers. Sprinkle remaining mozzarella cheese over.
  4. Wrap each hoagie roll with foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Season with oregano, basil and some salt and pepper.

Photo Credit: sugar-bliss gnome
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Photo Credit: Bob B Brown

Out Of This World Moon Pies

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That little kid in our hearts and in our tummies will always fall for a marshmallow filled cookie. Let alone a chocolate covered cookie with fluffy marshmallow filling! Moon pies are the stuff that sweet dreams are made of … at least for chocolate fanatics, cookie addicts and marshmallow mongers. In the Southern states of the US, folks are still so hung up on this heavenly treat, they even hold Moon Pie festivals to honor this seriously stellar cookie. There have been many variations of moon pies, but the marshmallow filling is what keeps it down right traditional. It’s cousin, the Whoop pie is almost the same but it is filled with cream instead.

Moon pies are traditionally made with 2 graham cracker cookies made into a sandwich with marshmallow crème filling, and dipped in chocolate fudge. From then, it has since evolved into a variety of moon pie flavours and fillings but remains a definite heart melting snack cake to this day.

You can easily make a batch at home with just a few instant ingredients, but if you’d rather do it the old-fashioned way, try this recipe below and get flown off to the moon with delight!

Moon Pie

Ingredients:

Cookie:

Round Graham Crackers ( if you’re not up to baking )
Any cookie dough recipe of your choice or you can even just use ready baked cookies

Marshmallows filling:

• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup sugar
• 2 egg whites
• 1 tablespoon powdered unflavored gelatin
• 2 tablespoons cold water
• 1/4 teaspoon pure vanilla extract

Chocolate Coating:
• 12 ounces semisweet chocolate, chopped
• 1/4 cup vegetable oil

Instructions:

• To make the Marshmallow filling: Combine the 1/4 cup water, the corn syrup, and the sugar in a saucepan fitted with a candythermometer. Bring to a boil and cook to “soft-ball” stage, or about 235 degrees F.

• Meanwhile, in a standing mixer fitted with a whisk, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.

• Transfer the mixture to a pastry bag fitted with a round tip. Pipe marshmallow filling onto half of the cookies, and top with the rest to make sandwiches. Let set at room temperature for 2 hours.

Chocolate Coating: Melt the ingredients together in the top of a double boiler stirring occasionally. Line a cookie sheet with parchment paper. One at a time, gently drop the marshmallow-filled cookies into the hot chocolate. Lift out with a fork and let the excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.

 

Photo Credit: cgrantk

Photo Credit: therainstopped

Photo Credit: wmpe2000

Le Gateau Sans Rival

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True to its name, this cake is certainly “ without equal “! I’ve loved this cake for many years, and I have to say that it deserves a special occasion to have this on the table.

Although it has a French name, because it was adapted from a French cake called Dacquoise, it is an all-time favourite Filipino cake. A Dacquoise cake is made of almond and hazelnut meringue layered in between luscious butter cream frosting and some fruit. Another variation of this dessert cake is the Marjolaine, which uses chocolate butter cream and chocolate ganache.

Sans Rival on the other hand is made with the same principle of its French counterpart, but uses ingredients readily available in a typical Filipino pantry and supermarket. So instead of almonds and hazelnuts, a Sans Rival cake would have cashew nuts or plain ole peanuts used in the recipe and just layers of butter cream.

The cake is a bit tricky to prepare especially on high humidity days and can be a quite a challenge to cut. Even so, almost every coffee shop and cake shop in the Philippines serves this. Don’t be discouraged with the word meringue, as every cook and chef knows how delicate making meringues can be. With a little practice, I’m sure you can get the hang of it and proud yourself with this gateau. It’s worth every drop of sweat because it is just tres deliceux!


SANS RIVAL CAKE

Ingredients:

Meringue:

6 egg whites
1 cup sugar
1 ½ cups cashew nuts, chopped
½ teaspoon vanilla extract

• With a pencil, draw 2 rounds on a piece of parchment paper each round measuring 9 inches. Turn the parchment paper on its reverse side and place on lightly greased cookie sheets. Whip the egg whites until it form stiff peaks. Slowly add the sugar a little at a time, while continuously whipping. Carefully fold in the nuts and vanilla, making sure not to flatten the meringue mixture. You may choose to put this in a icing pipe bag and pipe the mixture thinly onto five 9 inch rounds . Bake it at 350 deg F until it is golden brown. Turn off the oven but leave the baked meringues in the oven for another 2 hours until they are dry and no longer sticky.

Butter cream Filling

Ingredients:

¼ c water
2/3 c sugar
6 egg yolks
1 c butter, room temp
½ c cashew nuts chopped or slivered almonds

Instructions:

• Bring water and sugar to boil until it spins a thread. Pour the sugar mixture gradually over well beaten egg yolks and continue to beat until it forms a thick consistency. Transfer to a bowl and let it chill for about an hour. Cream the butter and add in the chilled egg mixture. Take out your meringue rounds from the oven and start assembling layers.
• Start with the first layer of meringue and fill it with butter cream, repeat with the next meringue layers. Finish the cake by frosting it from top and sides with butter cream and sprinkle it with chopped nuts all over. Chill the cake for another 2 – 3 hours before slicing and serving.

 

Photo Credit: museinthecity

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Crazy Delicious Cobblers

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Summer is definitely beating down on me today and I am seriously craving for an old-fashioned dessert with ice cream. I guess no one really turns down a dessert with ice cream. Just one little spoonful is enough to break down those walls and it’s a done deal!

I was thinking of some fruit to go with ice cream and some pastry too! And what instantly came to mind was a cobbler! Gee, that just makes my mouth water right now and I can’t wait to hit the kitchen and get to it. A cobbler is … well now let’s see. It’s name is taken from which this baked dessert resembles a cobbled street in the pan. There are many variations of it, depending on where you’re from.

They are called the Betty, the Grunt, the Slump, the Buckle, the Sonker, and the Crisp. I don’t know if the finished baked dessert actually appears to be what they are named, but I trust there is something in there that earned them their titles. Okay, that’s certainly a lot to reckon with right now, but let’s stick to the essentials here.

In the deep south of the US, cobbler is made of any one fruit filling, topped with a pastry dough and baked. It is commonly served with vanilla ice cream. Now tell me, doesn’t that just sound heavenly?
I’ve scoured the virtual highway and my cookbooks in search of my one true cobbler. I don’t like anything too fancy, as I always enjoy an old-fashioned and timeless recipe.

You can try this recipe at home and you may just agree with me.

Old Style Blueberry Cobbler

Ingredients:

Dough
2 cups all-purpose flour
1/4 cup plus 2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut in bits
3/4 cup buttermilk
Filling
1 cup sugar
1 tsp grated lemon zest
2 Tbsp each lemon juice
2 cans blueberry pie filling (8 cups total)
1 tsp vanilla extract

Instructions:

Place oven rack in lower third of oven. Heat to 450°F. Use a 13 x 9-in. baking dish or a shallow 3-qt baking dish.
Dough: Mix together flour, 1/4 cup sugar, the baking powder, baking soda and salt in medium bowl until blended. Cut in butter with a pastry blender until coarse crumbs form. Refrigerate flour mixture and buttermilk separately until ready to top cobbler.
Filling: Stir in vanilla, lemon zest and lemon juice mixture with blueberry filling . Spread in baking dish.
Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms. Drop eight 1/4-cupfuls, evenly spaced, over filling. Sprinkle biscuits with 2 Tbsp sugar.
Bake 15 to 20 minutes or until biscuits are golden and filling is bubbly. Cool in dish on a wire rack. Serve warm or at room temperature with a scoops of vanilla ice cream or frozen yoghurt.

 

Photo Credit: jeffreyww

Photo Credit: perspicacious

Heavenly Trifles

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There should always be room for dessert! And if you don’t agree with that … there are certain doctors to cure you of such a spell.  Okay, okay … I know not everyone may indulge in it, but you most certainly can have a little piece of heaven once in a while. The key to enjoying food, or anything on this earthly life, is moderation.  Then again, when you look at all these dessert recipes online and on recipe books … you wonder if you were just born to be tormented.  Having a sweet tooth can sometimes be a curse. I have more than a sweet tooth! I have a full set of sweet fangs. One for each day of the month.

Holidays are the best excuse for me to make those devilish creamy desserts and ha! —  Easter baby! So I decided on what to make. Of course there’s always that reliable tub of ice cream I could always buy from the supermarket, but, meh… it’s time for something a little less basic, but not too fussy to make. Mangoes are in season and quite a good idea to pick up on for a dessert. I am dead set on a Trifle!

Trifles date back to old England and have since evolved in a variation of sorts to date. Its basic composition is sponge cake, cream, custard and fruit. These are arranged in layers in a deep glass dish or bowl, topped with puffy clouds of cream.  You may also want to layer it with biscuits or cookies soaked in coffee or you may opt to soak the sponge cake pieces in a bit of sweet alcohol for some kick and flavour.

This is a great way to recycle left over cake, biscuits and fruit. I’ve been in love with this dessert ever since I saw it on an old magazine while scrounging around for clippings to use for my son’s school project.

Play around with it as there is no golden rule to follow on this, other than not over soaking the sponge cake because it’s going to end up a pile of moosh.  Trifles can be served as one big centrepiece dish or in individual serving glasses.

Try this recipe below and let me know how it goes down.

Cherry Chocolate Trifle

Ingredients:

  • 1 (19.8 ounce) package brownie mix, or ready baked brownies or some left over chocolate cake
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1/2 cup water
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups frozen whipped topping, thawed
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 pack of Reese’s peanut butter cups, chopped in chunks
  • 1 can cherry pie filling
  • 1 chocolate candy bar of your choice

Instructions:

Prepare the brownie mix according to the directions on the box. Set aside and cool completely. Cut into 1 inch squares. Or if you bought ready baked brownies or have some left over chocolate cake, cut them accordingly

  1. In a large bowl combine pudding mix, water and sweetened condensed milk. Mix until smooth, and then carefully fold in 8 ounces whipped topping.
  2. In a trifle bowl, place half of the brownies, sprinkle chunks of Reese’s and follow on with a layer of cherry pie filling. Add the layer of chocolate pudding and a layer of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish and a sprig of mint leaves. Refrigerate 8 hours before serving.

 


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Feelin’ Philly fo’ a Cheese Steak Sandwich

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If there’s any sandwich on the face of this earth that I would never pass up on is a Philly Cheesesteak! I’ve never been to Philly, but I remember having watched one of these food shows on cable TV that featured all these great all-American favourites.  It was love at first sight when I saw this tempestuous sandwich with slabs of meat, cheese and roasted peppers bagged with a big bunch of fries and onion rings. I had recurring dreams of that and I went on a mission to find local restaurants that had  this mouth watering Sammie in their menus.

Unfortunately, none of them came close to the genuine article.  Not even the way it looked. The ones I’ve tried were ….uh, let’s just say – a little too nice and healthy to look at. They looked immaculately healthy next to my ingrained visions of dripping grease that were just slapped on to a sandwich bun as this was food you can basically buy off a sandwich truck or kiosk in the streets of good ole America.

But I was determined to get my fix. Else, I already knew I was going to go on a replacement binge to make up for a craving I can’t get a fix on. Fortunately, Google has always been my friend. And I found a lot of versions of a Philly Cheese Steak sandwich. This allowed me a lot more room to play around as I am a confirmed sandwich junkie! I love sandwiches. I’m Asian, but truth of the matter is … I’m so seriously riced out for a long time now.  I lived off Subway sandwiches for months  and I was always a happy camper after every meal.

I gave this easy recipe a fair try and oh,boy … it was a super sandwich and a sweet heart attack !  I hope you like it too.

Cheese Steak Sandwich

Ingredients:

  • 1 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 pound sirloin round steak, cut into thin strips
  • 2 green red and yellow peppers, cut into 1/4 inch strips
  • 2 onions, sliced into rings
  • salt and pepper to taste
  • 4 hoagie rolls, or French rolls split lengthwise and  very lightly toasted
  • 1 bottle of Cheez Whiz + ½ fresh milk or cream
  • 1 (8 0z) pack of mozzarella cheese, grated
  • 1 teaspoon dried oregano

Instructions:

  1. In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Heat some oil in a large skillet over medium heat. Saute beef until lightly browned and set aside. Saute red and yellow peppers together with onion until they caramelize, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.
  2. In a sauce pan, combine cheez whiz and milk and slowly mix together in low heat to make a thinner cheese sauce.
  3. Spread each bun with garlic mayonnaise. Divide beef mixture and pepper and onion mixture into the buns. Top with grated mozzarella cheese and toss into an toaster oven to melt cheese.  Or, for something a little more Philly, hold the mozarella and slather on cheez whiz sauce instead. Sprinkle with oregano. Serve with fries and onion rings and your fave drink.

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Champorado

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Champorado is a Filipino comfort food that is served for breakfast or sometimes as a snack. It is made of rice and chocolate. A sweet breakfast as we call it is definitely a treat for both kids and adults alike. This dish is best eaten with tuyo or dried fish. The saltiness from the fish compliments the rich chocolate taste.

You can use any type of chocolate or cocoa powder, but it is best to use Tablea or Filipino chocolate tablets that are used for hot chocolate drinks or even as dips for churros. Imagining it is already making me so hungry. Here is a recipe that is good for 3-4.

 

Ingredients:

4 to 5 pieces of unsweetened Tablea

1/2 cup boiling water

1 cup glutinous rice

3 cups water

Brown sugar

Fresh or evaporated milk

 

Dissolve the Tablea in 1/2 a cup of boiling water. Set aside.

After, place the rice and 2 1/2 cups of water in a heavy pot under high heat. Bring it to a boil. Reduce the heat and stir constantly. Once the rice is half-cooked or transparent, add the melted Tablea and 1/2 cup of sugar. Cook it for 10-15 minutes under low heat or until the rice is cooked and tender. Add water if it becomes too thick.

Ladle champorado into individual bowls. Serve warm or cold with milk and sugar. Adjust the taste as desired.

 

Photo Courtesy Of: Raelene G

 

Poutine,Eh!

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Why don’t people  ever get tired of eating fries? Every bar, diner and restaurant has it on their menu and every fast food chain all over the world tips over tons of this fried root vegetable for customers who seem to eat thru a tub of them like it was peanuts. Americans typically slobber it with ketchup and most Belgians like it dipped in an assortment of flavoured mayonnaise. Generally, Europeans prefer it with mustard, but the French Canadians love it with gravy. Yep, gravy! As if there wasn’t enough grease in a platter of these golden fried taters.

It was one of those nights when everyone ends up at someone’s house  after a night of rampage and you’re all just about smashed and famished to bits and pieces  but there’s not a thing in the fridge other than butter, beer and some dodgey eggs. Hosted by a good a friend in Banff, Alberta for a bit, I roomed in with 3 guys who all worked nights. Basically, we lived on take-out food. And on this one night, they wanted wings and Poutine. Eh? Poutine … what’s that? Being Asian and a completely clueless foreigner in Canada, I had to double back on that order from my friend because I had no idea what on earth that was. His brief explanation was fries with gravy and cheese. I was too drunk to even understand that concept but, I was pretty darn curious to find out.

Orders arrived and in that styro pack wrapped in foil, was the mysterious Poutine.  It was heavy and steaming hot and my roomie peeled the foil back and voila! Thick golden steak fries bathed in light brown gravy and melted curds of cheese, sprinkled with bacon bits. I just drooled at first glance at this lovely mess! It certainly has no nutritional value … but it goes down sooooooo good!

This is totally Canadian bar and diner fare… and one of their most loved comfort food.  Many have come up with their own adaptations of this basic chips and gravy dish, adding on a variety of other ingredients to amp up the flavour.

It’s origins in Quebec states the word Poutine was referred to a tale of a man named Fernand Lachance who once said – “ca va faire une maudite poutine”.. which translates to “it will be a mess?” Now you go figure that one out. Pretty spot on, eh?

Here’s myown take on this dish and don’t even bother counting the calories. Just charge it to experience and blame them  crazy Canadians !

POUTINE

Ingredients:

6 large potatoes (cut up in half inch thick wedges)

3 tbsp Fresh Rosemary (finely chopped)

4 tbsp Fresh Chives (finely chopped)

2 tbsp olive oil

Salt and Pepper to season

Sauce Brune:

1 cup beef stock

1 cup chicken stock

1 cup white wine

3 tbsp all purpose flour

2 tbsp butter

Toppers:

2 cups cheese curds

1/2 cup sharp cheddar cheese (grated)

½ cup mozzarella cheese (grated)

12 strips of bacon (cut in fairly small pieces, about 1 inch long)

½ cup strips of Roasted red and yellow peppers

2 dollops of sour cream


Instructions:

  • Render your bacon until crisp.  Set aside cooked pieces and place to drip on a paper towel to get rid of excess fat. 
  • Pre-heat your oven. In a bowl, combine olive oil, rosemary and chives and toss in the potato wedges. Coat them well. Lay them on a baking sheet and bake them til they are crispy outside and golden. Make sure to turn them to evenly crisp the wedges. When done, set aside and arrange in a baking dish.
  • Layer the baked wedges with grated cheddar and grated mozzarella cheese and throw it back into the oven and broil it to melt the cheese. Remove from oven soon as cheese starts to bubble.
  • Melt the butter in the pan with a spoonful o bacon fat. Stir in flour and make a roux.  Gradually add your beef and chicken stock and wine. Whisking the roux constantly to a boil until you achieve a nice thin gravy. Season with salt and pepper.
  • It’s time for the finale:  With your fries all crisp with a layer of melted cheese, spoon over the gravy  and pile on the cheese curds all over and then sprinkle the bacon strips.  Top it with a layer of roasted peppers and finish it off with a dollop of sour cream and a sprinkling of finely chopped chives. Serve immediately!

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Baileys Chocolate Fudge

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Everyone indulges in chocolate once in a while. It is eaten for dessert, as a snack. Here’s a delicious recipe with a unique ingredient –Baileys. Its creaminess adds a kick to this melt in your mouth recipe.

 

Ingredients:

1 395g can sweetened condensed milk

100g butter, cubed

1 1/4 cups brown sugar, firmly packed

2 tablespoons glucose syrup

150g good-quality dark chocolate, finely chopped

1/4 cup Baileys Irish Cream liqueur

Melted butter for greasing

 

Grease a square baking pan with melted butter and line both sides with non-stick baking paper and let it hang.

In a large saucepan under low heat, combine the condensed milk, butter, sugar and glucose. Stir until the sugar melts. Increase heat to medium for 10-15 minutes or until the mixture thickens. Remove from heat.

Add the chocolate and liqueur into the saucepan. Stir until the mixture is smooth. Pour the chocolate into the greased pan and smoothen the surface. Let it cool. Cover it with plastic wrap and refrigerate it for an hour or until it is set.

Remove fudge from the pan by lifting it up using the baking paper. With a sharp knife cut the fudge into equal sized portions, around 16 squares. Place them in a sealed container and refrigerate or serve immediately.

More mouth watering chocolate recipes.

 

Photo Courtesy Of: cheeseslave

 

Lime and Mint Chocolate Posset

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A light dessert, suited perfectly to follow rich, heavy dinners. Sweet enough to satisfy sugar cravings, but not over the top with flavours and too sickly.

After Eights

Use After Eights to get the best possible, but any other soft Chocolate bar with Mint Flavourings will work quite well still.

To Serve 6
405g Tin Carnation Light Condensed Milk
150ml Extra Thick Single Cream
Finely Grated Zest of 4 Unwaxed Limes
150ml Lime Juice
8 After Eight Mints, sliced into thin strips
1tbsp Fresh Mint Leaves, roughly chopped
1tsp Granulated Sugar
Few Drops of Lime Juice

1. Whisk the Condensed Milk with the Single Cream together with an electric whisk, until it is light and foamy. Add the Lime Juice and the Lime Zest, for a couple of minutes until the mixture is thicker.
2. Pour two thirds of the Lime Cream between each serving glass, then spread three quarters of the After Eight slices on top of the Lime Cream. Spread the rest of the mixture on top of the Mint Strips, and then chill for at least an hour.
3. Just before serving, mix the Mint Leaves with the Sugar, then moisten with the Lime Juice, and lightly bruise with the rear of a spoon. Sprinkle over the top, and decorate with the remaining After Eight strips.

Photo Courtesy of: *Zoha.N

Chocolate Covered Bacon

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Some people find this weird, but it is extremely delicious. It is sweet and salty at the same time. It is similar to Royce’s chocolate covered potato chips, but it is more sinful. You can slice the bacon in bite size pieces if desired.

 

Ingredients:

6-8 slices thick cut, honey cured bacon

12 ounces semisweet chocolate chips

White or colored chocolate chips

 

Preheat the oven at 375F.

Place the bacon in a baking tray lined with parchment paper and bake them for 15-20 minutes depending on how you want it done. Let the bacon cool for 5-10 minutes. After, drain the excess oil using paper towels or place the bacon in a strainer.

Set up a double broiler. Let water boil at the bottom pan. Reduce the heat and let it simmer. Place a heatproof bowl on top of the simmering water. Add the chocolate chips and stir until they melt.

Dip the bacon in melted chocolate until it is coated. Place it in a baking tray lined with new parchment paper. Repeat the process for the remaining bacon. Drizzle with white or colored chocolate if desired. Let the chocolate harden in the refrigerator before serving.

 

Photo Courtesy Of:  urbanfoodie33

 

Cheesy Artichoke Dip

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Artichokes are high in antioxidants. This vegetable is a diuretic, can also reduce cholesterol levels and it can aid digestion. I love eating it on pizza, pasta and having it as a delicious dip.

 

Ingredients:

2 (8 ounce) packages frozen artichoke hearts

3 tablespoons unsalted butter

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese, divided

1 tablespoon chopped onion

1 tablespoon minced fresh parsley

1/4 teaspoon garlic salt

Pepper

1/4 cup all-purpose flour

1 cup finely grated parmesan cheese

1 cup heavy cream

1/4 cup sour cream

 

Preheat oven to 350F.

In a saucepan over medium heat, melt the butter. After, sauté the onions until they become translucent. Stir in the flour and season it with pepper and garlic salt. Mix well. Cook for another 2 minutes. Add the artichoke hearts, sour cream, cream, and 3/4 of the parmesan cheese. Cook for another 5 minutes or until the cheese melts.

Transfer the artichoke mixture to a baking dish. Top it with mozzarella and the remaining parmesan cheese. Sprinkle with minced parsley. Bake it for 25-30 minutes or until the cheese bubbles and the edges turn brown. Let it stand for 5 minutes before serving. It goes well with pita chips, crackers or French bread.

 

Photo Courtesy Of: Brown Eyed Baker

 

Roast Sumac Lamb with Caramelised Onions, Garlic and Anchovies

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Sophistication oozes out of this dish almost as easily as it will be falling off the bone when you tuck into it. The tastes and textures in the Lamb are beautifully complemented by the colours, flavours and smells of the accompanying Vegetables.

Leg of Lamb

To Serve 4
1kg Onions, halved and thinly sliced
2tbsp Soft Brown Sugar
150ml Extra Virgin Olive Oil
150ml Dry White Wine
4 Garlic Cloves, peeled and crushed
1.2kg Carvery Leg of Lamb Joint
50g Can Anchovies
Small Bunch Flat Leaf Parsley
1/2tsp Ground Sumac (from Middle Eastern Stores and Supermarkets)
4 Sprigs Lemon Thyme
125g Romano Red Pepper, deseeded and thinly sliced
12 Black Olives
Salt and Black Pepper

1. Heat the Oven to 180C, and place the Sliced Onions into a large Roasting Tray, along with the Sugar, ninety millilitres of the Olive Oil, the White Wine and half of the Crushed Garlic. Mix well, and cook for around ten minutes
2. Take the String off of the Lamb, and place it on a chopping board, allowing it to rest and open out a little. Drain the Oil off from the Anchovies, and mix in with the remaining Olive Oil.
3. Finely chop half of the Anchovies, and mix with the Garlic. Finely Chop the Parsley, and mix with the Garlic and Anchovies. Season the Lamb, and then stuff with the Anchovy mixture. Re-tie the Lamb with Kitchen string.
4. Stir the Onions, and create a space for the Lamb. Rub the Lamb Joint with the remaining Olive Oil and Sumac, then season well. Roast for twenty minutes uncovered, before stirring the Onions again. Add the Thyme, and sliced Pepper. Push the Vegetables to one side, and cover them with the Tin Foil, then roast for forty minutes.
5. Remove the Foil, stir the Vegetables well, and roast uncovered for a further twenty minutes. Slice the remaining Anchovy fillets lengthways, then add them and the Olives, and put back in the Oven for ten more minutes.

Serve fresh from the Oven, along with Seasonal Vegetables.

Photo Courtesy of: laura padgett

Sundae Ideas

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Ice cream is something people of all ages enjoy. You can eat it plain or with sauces and fruits. You can be creative and add as many toppings as you like.

Banana Split

Ingredients:

Strawberry ice cream

Chocolate ice cream

Vanilla ice cream

Heavy whipped cream

Cherries with stem

Chocolate syrup

Strawberry syrup

1 banana sliced into half, lengthwise

In a large dish or an ice cream dish, place the banana on the side. Scoop one flavor of ice cream each and place it on top of the banana slices. Top the ice cream with whipped cream. Place a cherry on top and drizzle it with chocolate and strawberry syrup. Serve immediately.

Peaches and Cream

Ingredients:

Strawberry ice cream

Chocolate ice cream

Vanilla ice cream

Heavy whipped cream

Crushed pineapples

Cherries with stem

Strawberry syrup

Sliced fresh or canned peaches

In a large dish or an ice cream dish, place a scoop of each ice cream flavor. Put the peach slices on the sides. Then, top the ice cream with whipped cream. Place 1/2 teaspoon of crushed pineapples on top of the cream and then place a cherry. Drizzle it with strawberry syrup. Serve immediately.

Choco-Peanut Butter Sundae

Chocolate ice cream

Chocolate peanut butter cups, cut in half

Crushed peanuts

Chocolate syrup

Heavy whipped cream

In a large dish or tall glass, place scoops of chocolate ice cream. Top it with whipped cream and nuts. Place a generous amount of chocolate peanut butter cups. Drizzle it with chocolate syrup and serve immediately.

Fruity Green Tea

Green tea ice cream

Canned or fresh blueberries

Canned or fresh peaches

Heavy whipped cream

Sliced almonds

Place scoops of green tea ice cream in a bowl or an ice cream dish. Place peaches and blueberries around it. Add a dollop of whipped cream on top and sprinkle with sliced almonds.

Photo Courtesy Of: Edward Allen L. Lim

Chili Cheese Fries

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Fries are the ultimate comfort food. I can never get enough of it. I can have it plain or with different kinds of sauces and toppings. My personal favorite next to twisted fries are chili cheese fries. I don’t mind digging into it while watching a movie even if it can be inconvenient.

Whenever I cook at home, I make do with what I have. If I don’t have cheddar, I use the ever reliable Cheez Whiz and it tastes delicious as well. The fries can either be fried or baked depending on how sinful you want the dish to be. Deep fried fries are delicious, but if you do not drain the excess oil well they become soggy and it doesn’t go well with the chili-beef topping. You can also top it with chopped white onions if desired.

Ingredients:

1 kilo of potatoes, cut into wedges or strips or 1 kilo frozen French fries

300 grams of ground beef

2 cups refried beans

2 to 4 pieces of chili, chopped

4 cloves of garlic, minced

2 tablespoons olive oil or vegetable oil

1 cup tomato sauce

1 teaspoon of paprika

salt

1 tablespoon Worcestershire sauce

150 grams Cheddar cheese, grated

a pinch of cayenne powder, optional

Preheat oven at 400 degrees F.

Place the potatoes in a baking tray and bake it for 20-25 minutes or until it is golden brown. Turn once to cook both sides.

In a medium sized saucepan, sauté the garlic until it is light brown. Add the tomatoes and the beef. Season it with Worcestershire and stir-fry for another 8-10 minutes until the beef is brown. Mix in the beans and pour in the tomato sauce.  Season it with salt, pepper, paprika and cayenne. Simmer for 5 minutes.

Serve the fries topped with the beef and beans. Sprinkle it with Cheddar cheese.

Photo Courtesy Of: Ron Dollete