Cooking with Alison

Posts Tagged ‘food’

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The Best Ginger Snaps (Ginger Molasses Cookies)

In Cookies on November 27, 2010 at am

A few months ago, my sister requested ginger molasses cookies or gingersnaps, so I did some recipe testing and discovered the best recipe just in time for the holidays.  All of the other cookies that I made tasted fine, but none of them blew me away.  This recipe, however, produced the most amazing crunchy and chewy texture.  Everyone that tried them Loved them.  I don’t think I’ve ever seen Ed and Krystal eat so many cookies in one sitting.  Furthermore, my housemate – who is as critical as I am about food – asked for the recipe; and my little brother – whom I almost never hear from – texted me just to say, and I quote, “Man Alison, great cookies”.  That may have been the best compliment I have ever received.  😉


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Caesar Dressing Recipe

In Sides and Sauces, Soups and Salads on November 25, 2010 at am

Caesar salads are very popular in my home.  They’re Ed’s favourite and I enjoy them too even though I’m not a big fan of leafy salads.  I like to make my own bacon bits and croutons (see my crouton recipe here).  Here I share with you my favourite caesar dressing recipe.

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Croutons Recipe

In Soups and Salads on November 24, 2010 at am

Ed loves caesar salads, so every now and then I’ll make a batch of homemade croutons for him.  (See my recipe for caesar dressing here.)  Making croutons is also a great way to use up old bread so you don’t have to waste food.  I prefer using baguettes for this but any bread will work.  Just keep in mind that the denser the bread, the harder the croutons will be on your teeth.

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Stir Fried Chicken with Ginger and Scallions

In Meat and Eggs on November 22, 2010 at am

Ginger and green onions go great together, especially when they’re paired with chicken.  For example, many Chinese poached chicken recipes use ginger and green onions in the poaching liquid.  I usually use them as a condiment for chicken when I make ginger scallion dip (recipe here).  You could also make a simple stir fry with these healthy and fresh ingredients.

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Absolutely The Best Sugar Cookie Recipe

In Cookies on November 20, 2010 at am

When I test recipes, it usually takes between 3 and 15 trials before I declare a favourite [and put an end to the obsession].  But when I tried Gina DePalma’s sugar cookie recipe, I couldn’t imagine myself feeling compelled to try another sugar cookie recipe ever again.  Gina DePalma is an award winning pastry chef that worked at Mario Batali’s Babbo Restaurant in New York City.

My family is usually indifferent to cookies, but when I presented them with these over last year’s holidays, they devoured them and requested hundreds more.  I baked them 3 more batches before having to cut them off, despite their pleading.  They’ve asked a few more times over the past year, and I’ve insisted that they wait until the next holiday season.  But now that the holidays are fast approaching, and I am very busy with work and courses, I’ve decided to dedicate my [little] free time to trying all new recipes this year.  So I’m posting this recipe without a photo (for now), because I just had to share it.  It is so good that I’d hate for you and your families to miss out too.

These thin cookies are delicate and crispy with the perfect amount of sweetness, so they are meant to be enjoyed plain.  If you’re looking to decorate cookies, I suggest using this sugar cookie recipe instead, as it will withstand the royal icing much better (recipes here).

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Shrimp on Polenta Recipe

In Fish / Seafood on November 18, 2010 at am

This dish was inspired in part by shrimp and grits and in part by gambas al ajillo (recipe here).  I hope you like it as much as Ed and I did.

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Chocolate Bar Cheesecake Bites (Won 1st Place in a Baking Contest!)

In Other Desserts on November 16, 2010 at am

These bite sized treats are creamy, chewy, and chocolatey with a crunchy toffee crust.  They’re a great way to use up leftover halloween candy.

These won 1st place (out of 14 entries) at my sister’s company’s baking contest.  It was their annual fund raising event for charity (United Way).  The winner is determined by the employees’ votes.  Last year was my first time competing and I submitted caramel popcorn.  Unfortunately, only 3 people chose to sample it. 🙂  But of the 3 people that sampled it, 2 voted for it.  So I consider that a success.  🙂  (See the recipe for my caramel popcorn here.)

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Best (Double Decker) Chip Truck! (200th Post!)

In Reviews on November 14, 2010 at am

Ed and I took a day trip to Manotick, Ontario, Canada to see a flour mill demonstration at a 150 year old mill (see post about Watson’s Mill here).  While we were in that small town, we discovered [by chance] a double decker chip truck that was voted the 2010 Best Chip Truck in Eastern Ontario and Western Quebec on CTV news!  I can’t even describe how excited we were to find it  🙂  This was one of the best random food discoveries we’ve ever made.

The CTV Best Chip Truck trophy sits proudly in the ordering window.

 

 

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Flour Mill Demonstration From 150 Year Old Mill

In Random on November 12, 2010 at am

Watson’s Flour Mill (website here) is a historic grist mill located in Manotick, Ontario, Canada.  It was built in 1860 and celebrates its 150th anniversary this year.  So Ed and I went to see a milling demonstration and to buy some stone ground whole wheat flour.  Although much of the original equipment is no longer necessary for today’s process, the mill still uses the original machinery.  We (well, more so I) were really impressed with the 150 year old equipment and milling process.  Below is a brief look at how Watson’s Flour Mill grinds whole wheat flour today.  (If you’re interested, check out this article about the ghosts that haunt the mill.)

Photo above was taken from the second floor of the mill.

About the stone ground whole wheat flour: The flour contains no added salt or preservatives, so it is only good for about 6 weeks, unless kept in the freezer.  It is said to have more nutrients than processed whole wheat flour.  Some of the local bakers even claim that bread and baked goods taste better when made with stone ground flour.  This flour is a fantastic option for people that are trying to eat more healthily, because it is processed so naturally.  Also, people in the surrounding area can use this as a resource for the 100 mile food challenge.

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Best Shortbread Cookies Recipe

In Cookies on November 10, 2010 at am

I have been trying, and been disappointed by, shortbread cookie recipes for years.  Jamie Oliver finally put an end to my search.  His self proclaimed, Best Shortbread in the World really is the best homemade shortbread that I’ve ever made or tasted.

If you’ve ever made shortbread cookies, you know that All of the recipes call for cornstarch.  But I’ve discovered that the secret to shortbread cookies is to use anything but.  This recipe works well with semolina or corn flour.  Note that corn flour is not the same thing as cornstarch.  Semolina and corn flour give the cookies a firmer, crunchier texture with a lot more flavour.  For the sake of recipe testing, I tried this recipe using cornstarch and the cookies were inedible in comparison.  Now that I’ve found my favourite base recipe, I can’t wait to experiment with variations like dried apricot, citrus zest, chocolate dips, etc.

Note:  I used an 8″ x 8″ pan by accident for the latest batch of cookies (shown above).  A 9″ x 9″ pan is suggested, and I highly recommend sticking to that.  Otherwise, the cookies are too thick (as shown above), take longer to bake, and turn out slightly dry on the bottom but crumbly on the top.  The cookies I made using a 9″ x 9″ pan turned out beautifully.

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Favourite Chicken or Turkey Pot Pie Recipe

In Appetizers, Hors D'oeuvres, Snacks, Poultry on November 8, 2010 at am

I have been making pot pies for years and it is still one of the dishes that Ed requests the most.  I’ve made family style pot pie, individual pot pies and even miniature pot pies (second photo below) for pot lucks and parties.  This is a very forgiving recipe.  You could use half and half instead of cream, and you can use whatever vegetables you have on hand.  This is a great way to use up left over turkey because you can freeze the pot pies and then bake them from frozen.

If you’re short on time, here are 2 shortcuts:

  • instead of blanching vegetables in a separate step, cook all of the vegetables together with the onions in the first step, prior to adding the flour
  • use store bought puff pastry

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Asian Grilled Chicken Wings

In Meat and Eggs on November 6, 2010 at am

When I was growing up, my parents used to throw a giant bbq every summer.  How I miss those bbqs, because I’ve never seen anyone serve anywhere near as much food (meat in particular) as they did.  I remember there always being hamburgers, hot dogs, sausages, beef short ribs, skewered fish/squid/beef balls, kebabs, and of course, chicken wings.  They would often throw in a few steaks, chicken breasts, salmon steaks and shrimp skewers too.  The beef short ribs and chicken wings were always my favourite.  I remember watching my dad brush honey onto the wings.  I’d get excited because that meant that they were almost done  🙂  I’ve never seen anyone else make wings this way, but I’m pretty sure it’s a Malaysian thing.  I use just a touch of honey for the subtlest sweetness because I think these wings are best when the flavour of the honey is barely recognizable.

Alternatively, you could bake the chicken wings in an oven until just cooked through, brush with honey, and finish them off on the grill.  Note:  I don’t own a bbq (yet) so I used my electric grill.  A grill pan would work better because electric grills have difficulty maintaining high heat consistently.  So adjust the suggested heat and cooking times according to your equipment.  Read the rest of this entry »