Cooking with Alison

Posts Tagged ‘food’


Buying Clothes Just for Cooking

In Random on February 18, 2010 at pm

I bought a shirt today that I only intend on wearing during my lengthy cooking sessions.  This was my first time buying “cooking clothes”.  I usually cook in oversized, food-stained t shirts, but this soft, long sleeved t-shirt has buttons along the arms that allow you to button your sleeves up.  It’s perfect for cooking!  I don’t think this is the beginning of a good thing though…  I never saw this day coming and I feel ridiculous for designating new clothes to cooking.  If this becomes a habit, I’ll have to create a separate category haha.  My only justification is that it was on sale for $9 at The Gap.  Has anyone else done this?  I’d love to hear peoples’ comments about this  🙂

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Ghee Recipe

In Indian on February 18, 2010 at pm

Ghee is clarified butter that is commonly used in Indian cooking.  In recipes, it can be substituted with oil but ghee makes the food much more flavourful.  It’s Very easy to make at home, but if it’s your first time making it, I’d suggest halving the recipe first because it can burn easily.  See here for tips on how to get the most flavour out of your Indian spices.

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Chicken Cacciatore

In Poultry on February 17, 2010 at pm

This is my version of chicken cacciatore.  I cook the chicken just until it’s done because I personally don’t like the texture of slow cooked meat.  Also, this method cuts the cooking time drastically.

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Whipped Potatoes

In Sides and Sauces on February 16, 2010 at pm

I bought my Kitchenaid stand mixer in October 2009.  The only savoury food that I’ve made with it so far is whipped potatoes.  I love the smooth and light texture that whipping puts into mashed potatoes.

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Rosemary Lamb Loin Chops with Red Wine Sauce

In Red Meat and Eggs on February 15, 2010 at pm

For Valentine’s Day, 2010, I made rosemary lamb loin chops with red wine sauce, wilted baby spinach and whipped potatoes.  The link to the recipe for my whipped potatoes is here.

For the spinach, I just heated a tablespoon of olive oil in a saute pan over medium heat and added 3 large handfuls of baby spinach.  I cooked them until wilted.

See below for my simple red wine sauce recipe.

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Black Sesame Dumplings (tong yuen / tang yuan)

In Asian Desserts on February 14, 2010 at pm

Other than being Valentine’s Day, February 14 was the first day of Chinese New Year, 2010.  During the 15 day celebration, people traditionally make and/or eat tong yuen (tang yuan), which are sweet glutinous dumplings that are filled with a sweet black sesame paste.  They are boiled and served in hot water.

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Vodka Penne with Prosciutto

In Pasta, Rice, and Doughs on February 13, 2010 at pm

This vodka pasta recipe differs from others where you actually light the alcohol on fire (as opposed to slowly simmering the sauce).  It’s a very easy and quick recipe and tastes really really good.  Just be careful not to get burned (or set your kitchen on fire) because the flames come up pretty high.

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Mushroom Velouté and Cream Sauce

In Sides and Sauces on February 12, 2010 at pm
Veloute is a french, basic white sauce that is made with stock.  It differs from the french white sauce bechamel, which is made with milk or cream.  This sauce freezes well and can be used as the base of a variety of cream sauces (see below for mushroom cream sauce).  These elegant sauces are so simple and take 5 minutes to make.  I adapted Julia Child’s “sauce velouté” recipe by adding mushrooms.  I used this as a pizza sauce when I made a gourmet prosciutto pizza (link here).  This was the second recipe that I tried from Julia Child’s Mastering the Art of French Cooking – the only cookbook that I own, and a wonderful birthday gift.
Below left:  Mushroom cream sauce over broccoli.
Below right:  Mushroom velouté.

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Favourite Mushroom Bhaji Recipe

In Indian on February 9, 2010 at pm

I tried mushroom bhaji for the first time recently when a friend ordered take out from an Indian restaurant that’s pretty well known in Ontario.  It was simple, delicious and oily.  So I set out to make my own (for a fraction of the cost).  I tried traditional recipes with and without tomato; with and without fenugreek (which isn’t in most traditional recipes but was in the restaurant’s version); a variation using curry powder; and a traditional thick sauce versus a slightly watery sauce (like the one served at Curry Original’s in Kingston, ON).  Here’s my favourite mushroom bhaji recipe.  See here for tips on how to get the most flavour out of your Indian spices.

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Siu Mai Recipe

In Dim Sum on February 9, 2010 at pm

I love dim sum and I was ecstatic when I started making it successfully at home.  Dim sum refers to various types of small dishes that are served with tea during the meal, yum cha (“drinking tea time”), which starts early in the morning and ends between noon and 3 pm, depending on the restaurant.  (Check out the other dim sum recipes that I have posted in the Asian – Dim Sum category.)

Siu mai is one of the simplest ones to make.  You can make a large batch at once because they freeze nicely.

Below left:  Siu Mai after being cooked.

Below right:  Siu Mai before going into the steamer.

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Shrimp Dumpling (ha gow)

In Dim Sum on February 2, 2010 at pm

I never thought that I would be able to make chinese dim sum from scratch.  I am so glad that I tried  🙂  because I love love love shrimp dumplings (ha gow) and now I can enjoy it without the MSG.  Dim sum refers to various types of small dishes that are served with tea during the meal, yum cha (“drinking tea time”), which starts early in the morning and ends between noon and 3 pm, depending on the restaurant.  (Check out the other dim sum recipes that I have posted in the Asian – Dim Sum category.)

Ha gow (shrimp dumplings) are a bit time consuming to make but you can make large batches and freeze them.  Photo instructions for how to wrap ha gow are at the bottom.

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Pork and Shiitake Mushroom Steamed Buns

In Dim Sum on February 2, 2010 at am

Chinese steamed buns are such great snacks and are often eaten at brunch or lunch.  These are really simple to make and although slightly time consuming, you can make large batches and freeze them.  I think it’s worth the effort to make these from scratch because the frozen ones, although delicious, contain MSG, preservatives and too much sodium.  You can buy pre-mixed steamed bun flour or you can make the buns from scratch; instructions for both have been provided below.  Photo instructions for how to pleat steamed buns are at the bottom.

Photos Below:  Left – Pork steamed buns after coming out of the steamer; Right – Before going on the rack in the steamer

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