For John’s housewarming party, I made three types of puff pastry tarts: caramelized onions with gorgonzola (see recipe here), prosciutto, arugula, and cherry tomatoes with goats cheese, and arugula and cherry tomatoes with ricotta cheese, shaved parmesan, and balsamic reduction. I love the contrast of lightly dressed, fresh greens on rich cheese and puff pastry. I cut these tarts into small squares and served them as finger food, but they would make a great starter to a sit down meal as well.
Pomelo is a very large citrus fruit that tastes like a sweeter, milder grapefruit (photo not shown). Not only does pomelo taste better than grapefruit, it’s also much much easier to peel and eat. I didn’t think that it could get any better with citrus fruit, but I was proven very wrong when I discovered Israel’s sweetie grapefruit (also known as oroblanco in the USA). When I first tasted it, I thought, this tastes even better than a pomelo, sweeter and juicier, almost like a mix of pomelo and grapefruit. Sure enough, I later learned that the sweetie grapefruit is, in fact, a cross between the pomelo and the white grapefruit. I really hope you’re able to find this in your local grocery store. When picking a sweetie grapefruit, the skin should be green and should smell citrusy. Also, the fruit should be heavy and somewhat soft when pressed.
You peel a sweetie grapefruit the same way you peel a pomelo: Use a sharp knife to cut an X into the top of the fruit. Make sure that you cut all the way through the thick rind. Then peel the rind off in large slices. Then use your hands to pull the fruit apart so that you have two halfs with exposed flesh. Pull each lobe of flesh away from the white pith and enjoy.
Other must try fruits include: mangosteen (see here).
This DIY diaper cake tutorial should have been written five years ago – when I actually made the diaper cake and when this trend was the most popular. But regardless of whether or not this is a new idea, I still love it and I can’t think of a better gift or centerpiece for a baby shower. I’ve now been involved in throwing a few baby showers, and planning the games is always my favourite part. So I’ve shared a list of my favourite baby shower games as well. I’m sure it will come to no surprise that 2 of the 3 are food related. 😉
fiBowls of Chinese noodle soup are comforting, warming, easy to make, and are often one pot meals. They’re also a great way to use up leftovers, because you can use any combination of protein and/or vegetables that you like or happen to have on hand. I’ve provided guidelines for making Chinese noodle soup and suggested some popular topping combinations below.
This recipe is a recreation of my family’s favourite fish broth. We surprisingly found the best fish broth at one of the food court vendors in First Markham Place in Markham, ON. My family and I have never had such a delicious and strongly flavoured fish soup. The best part is that they don’t use MSG! Our cousin took us out in Malaysia for the “best” fish noodle soup, and we didn’t have the heart to tell him that our local food court vendor does it much much better. This fish broth will fill your house with a fishy smell, but if you can get over that, you’ll love the broth. I like to use this fish broth when I’m making seafood paella and Chinese noodle soups (see recipe here).
This is a hearty, freezer friendly, one pot meal that I love to serve on a cold day.
Cooking with Alison’s Mom (Part 3)
Pork stomach soup is one of my favourite Chinese soups. I just love the texture of pork stomach after it has been boiled in a peppery and clear soup. It is chewy and surprisingly neutral in flavour. The peppercorns in this soup make it especially warming during the cold winter months. Chinese restaurants add a lot of different spices to their pork stomach soup, but I’ve always found that the best soups are made from a simple list of ingredients. So here’s my favourite (and simple) recipe. [On a side note, according to the teachings of Chinese medicine, this is a ‘hot’ soup. The dried bean curd helps to reduce some of the ‘hotness’, but if you feel cold easily or if you have just given birth, omit the bean curd so that you can maximize the warming properties of this soup. If you are cooking for someone who has just given birth, see my grandma’s Chinese Ginger Vinegar with Pig Trotters and Eggs recipe here.]
This is a recreation of one of our favourite dishes from our favourite Chinese restaurant (see another recreation from that restaurant here). It is an easy, one-pot meal that is cooked in a Chinese clay pot. It is fresh tasting, light, and healthy. If you aren’t able to find young pea shoot sprouts, you could substitute with baby bok choy, but believe me when I say that the dish just won’t be the same.
John is obsessed with donuts. I don’t use the word “obsessed” lightly. It’s not just that he dreams of donuts (sprinkled donuts, FYI), it’s that whenever he walks into a donut store, he wants to, and I quote, “make love to all of them”. 🙂 Which is why we served glazed donut shots at his housewarming party (see recipes here) and why I made him a giant donut pillow/costume for Halloween. So, it came as no surprise when he told me that he wanted to celebrate his 30th birthday by having a donut day. On donut day alone, we ate donuts from 6 different places across downtown Toronto, including an imitation cronut (the latest NYC croissant and donut hybrid craze). I have since reminded John that he’s not in his 20’s anymore, and so is not allowed to eat so many donuts in one day ever again. 😉
I’ve now tried the most popular gourmet donuts in Toronto, including the city’s first croissant-donut hybrid, and I’ve been to all but one of the local places that have won Food Network’s Donut Showdown to date. Hopefully these reviews will help you find your favourite gourmet donut in Toronto, Ontario.
I’ve made delicious danishes from scratch twice now, and they were a huge hit. The cheese danishes are especially good. You could also use half cheese and half fruit for the filling. Although you could use store bought puff pastry, you’ll be pleasantly surprised by how easy it is to make your own puff pastry using the shortcut in this recipe. If you take the time to make a large batch of puff pastry, you can freeze it for future uses.
Hong Kong style milk tea is one of my favourite types of tea. A good cup of milk tea should be strongly brewed and well balanced with creaminess that isn’t too rich, and sweetness that doesn’t overpower. It should also feel and taste smooth, silky, and light in weight. The secret to making the best milk tea lies in the blend and ratio of different types of black tea. Ceylon tea is a common component. Every establishment guards its recipe. Luckily, it’s not difficult to make authentic milk tea at home. I’ve shared three recipes below. The recipes differ in authenticity, in the amount of work involved, and in the types of equipment required. I made this for my parents the day after they got back from a trip to Hong Kong and they said that it tasted just like the milk tea they had there. My uncle, who travels to Hong Kong 3 times every year, was surprised by how good it was too.
Black forest pancakes (Note: The black cherry sauce looks too thick, because it had cooled by the time I took this photo. It had a nicer, runnier consistency when it was still warm.)
John loves pancakes, so for his 30th birthday, I made black forest pancakes for breakfast. These were indulgent and chocolatey without being too sweet. These black forest pancakes are made by layering German chocolate pancakes, whipped cream, reduced black cherry juice and fresh cherries. They are a great way to mark any special occasion.
Cooking with Alison 