I’m “INN LOVE” with these Red Velvet cakes… October 6, 2007

Happy Birthday, Kelly!!!  Just for you, this recipe was inspired by the reality television show, INN Love, starring Tori Spelling and Dean McDermott…

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces of red dye/food coloring
1 cup of buttermilk
1 teaspoon vanilla extract (or a little touch more for flavour)
1 teaspoon white vinegar (make sure it’s just 1 teaspoon!)
1 teaspoon baking soda

1. Preheat the oven to 375°F. Prepare cupcake tins as directed in this recipe – mini muffin tray or regular muffin tray fine.

2. Cream butter and sugar until fluffy.

3. Add eggs and blend well.

4. Make a paste of cocoa and food coloring and add to the butter mixture.

5. Sift flour and salt together into this mixture.

6. One at a time, add the following ingredients: buttermilk, vanilla, and water.

7. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it’s incorporated, but don’t beat it.

8. Pour the batter into the cupcake tins. Bake for 25-30 minutes, until the cake springs back when touched.

9. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

Frosting…to die for!

12 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar

Use an electric mixer to beat cream cheese, butter and vanilla extract together in a large bowl. Beat until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition.

Memories of Positano… October 4, 2007

Bouillabaisse http://www.epicurious.com/recipes/food/views/238411 

Eggplant Parmesan http://www.epicurious.com/recipes/food/views/109739

Classic spaghetti & meatballs  http://www.epicurious.com/recipes/food/views/105546

Linguine with tomatoes, olives, feta, and parsley http://www.epicurious.com/recipes/food/views/239105

Light Minestrone http://www.epicurious.com/recipes/food/views/15589

More on Positano Cuisine…

http://www.positanolife.it/en/gastronomia_positano.php

http://www.italiancookingandliving.com/recipes/archive/665-Positano,cs=8,cc=,ps=,pt=nc,.html

http://www.recipezaar.com/152442

http://www.italianfoodforever.com/iff/images.asp?cat=98

Span-A-Ko-PIT-A October 4, 2007

Spanakopita, from the Moosewood Cookbook

Yield: 8 servings
Time: 1½ hours
Ingredients:

½ c olive oil
2 c onion, minced
¼ tsp salt
1 tsp basil
1 tsp oregano
2½ pounds fresh spinach, cleaned and de-stemmed
5 cloves garlic, minced
3 Tbsp flour
1 pound feta cheese, crumbled
1 c ricotta or cottage cheese
1 Tbsp black pepper, or to taste
1 pound phyllo pastry leaves

Directions:

Preheat oven to 375º.

Sauté onion, salt, basil, and oregano in 2 Tbsp oil for 5 minutes, until the onion softens.

Add spinach and cook over medium-high heat for at least 5 minutes, until spinach wilts.

Turn heat down to medium, stir in garlic and flour, and cook for another 2 or 3 minutes.

Remove from heat and stir in the cheeses and pepper. Taste and add more salt and pepper as desired.

Get your phyllo dough out of the fridge and unwrap. Lay out a sheet of the dough in the baking dish (it will overlap the sides). Brush with oil, lay another on top, brush with oil, and repeat for a total of 8 sheets.

Spread half of the spinach mixture over the dough. Lay out another 8 sheets of phyllo as above. Spread the rest of the spinach on top, then lay out the remaining sheets. Brush the top with oil and tuck the phyllo sheets into the pan.

Bake uncovered for 45 minutes, until golden-brown and crispy.

Viva Meh-hee-co Lay-her dip October 4, 2007

Mexican dip is my ultimate favourite party food!  There are a ton of variations to this recipe, but this one is my favourite – inspired by our mutal friend, Lindsay W. 

1 4 oz. can diced green chilies
1 cup non-fat sour cream, 1 cup cream cheese (light is okay) 

1/2 package of PC taco seasoning mix

Small container of pre-made guacamole – medium 

1.5 cups diced tomatoes, 1.5 cups shredded head lettuce

1.5 cup shredded low-fat or light cheddar cheese (“No-name” does the job and I like the MEDIUM flavour)

1/2 cup sliced green olives (optional) 

1/4 cup sliced green onions

In a small bowl, mix together sour cream, cream cheese and taco seasoning mix. Spread along bottom of dish. Layer the cheese on next, followed by veggies, chillis and green onions. Serve with baked “SCOOPS” tortilla chips or Restaurant-Style Tostitos.

Mmmmm…Meatloaf October 4, 2007

Package of lean ground pork

Package of lean ground chicken

1 piece of bread – any kind – broken into tiny pieces

1/2 cup of seasoned croutons, crushed

1/2 cup of ketchup

1/2 cup of chili sauce (Heinz) + 1/2 cup for ON TOP OF THE LOAF (leave aside)

2 eggs

Mix all ingredients together.  Using plastic wrap, mold into a oval shape (not too tall, not too wide). Wrap tightly in plastic wrap and then cover with foil.  Let sit for a half hour – or can sit overnight to cook the next day. 

Preheat over to 425 degrees.  Pour another half cup or so of chili sauce over the loaf and coat all around the sides.  Cook for approximately 45 minutes or until meat is cooked through.  Can take up to one hour.  Once cooked, pour a bit more chili sauce over top. Slice into half inch pieces – or to your liking. Serve with frozen oven roasted potatoes (put them in with loaf for the remaining 25 minutes or halfway through cook-time)  and ceasar salad. 

Salt and Pepper

Savour me! Salmon with Mustard Sauce October 4, 2007

4  pieces of salmon fillets, skinned and boned

1 tbsp of Canola oil
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 or 3 garlic cloves, finely chopped
2 teaspoons mustard seed
1/4 cup chopped green onions

Make sure salmon is dry – pat with paper towel.  Season it up with a little sea salt and freshly ground pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then sauté salmon in 2 batches, starting with skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.Remove skillet from heat.  Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.

Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.

* OPTION:  Add ingredients (minus oil and salmon) to light sour cream before pouring over salmon…. yum.

Use your instincts for Naz’s Beet Salad October 4, 2007

This is a recipe that contains little to no instruction.  We provide the ingredients and you provide the creativity — just keep tasting until it’s perfect! 

Canned or fresh cooked Beets (Canned are easiest but don’t buy them pickled)

Thinly chopped celeryThinly sliced Spanish Onion

A splash of Red wine vinegar, Olive Oil, grape seed oil, mint (dried or finely chopped fresh), salt and pepper. 

A DROP of sesame seed oil 

Combine the dressing and mix with veggies.  Let marinate over night for best results!

Enjoy!

  

Let the good times “Roll” October 4, 2007

This is Jen’s “recipe” for Baked Brie and it is to die for!  Pillsbury cressent rolls give this appetizer a fluffy, freshly baked taste that is mouth-watering!

One tube of Pillsbery crescent rolls
One triangle of brie
Unroll crescent rolls, put brie in the centre and fold dough over till brie is covered and there are no holes for the yummy cheese to leak out. I usually don’t use all the dough, as too much ends up on top.
Bake at 350 for approx 10 minutes, or till golden brown!

Serve with thinly sliced granny smith apples, pears or another similar fruit that will hold a big dollop of cheese and bread.

Great, easy appy! Water chestnuts and Bacon… October 4, 2007

1 can of WHOLE water chestnuts (not sliced)

1 package of bacon (the good kind, not light or flavoured)

1 cup of soya sauce (chinese kind, not japanese i.e. Kinkoman)

Toothpicks

Pour soya sauce into medium-sized tupperware container or ziploc bag.  Add water chestnuts.  Make sure all chestnuts are coated with soya sauce.  If they are not, add a bit more.   Marinate for at least two hours – the more the better! 

Preheat over to 400 degrees.  Once you have marinated, cut your bacon strips in half.  Wrap bacon strip around water chestnut and secure with toothpick.  Continue until all of your chestnuts are wrapped.  Bake for approximately 30 mins or until bacon is brown, crispy and sizzling! 

These puppy are ready to be served!!! They are delicious!

CONTRIBUTED BY S. PETERSON