Monthly Archives: April 2017
We are rebuilding our front deck. Yesterday was demolition day, and today we loaded all the wood and other debris into a trailer for the landfill. And it’s Monday. There are always loose ends, and surprises, and a big to-do list on Mondays. So I decided we needed a boost.
One of my favourite desserts as a kid was my mom’s Chocolate Pudding Cake. I have spoken of Mom’s Lemon Pudding Cake before; it is a delicate, tangy soufflé. The chocolate version is on the other end of the scale – rich with oozing decadence, the original lava cake.
The good news is, pudding cake is easier to manage than lava cake, being a bigger entity. It’s a straightforward recipe to assemble. The trickiest part is planning to have the first portion warm, but to wait long enough so you don’t burn your tongue.
As I finish this last paragraph, my tummy is all warm inside. I feel a bit like Winnie the Pooh after polishing off a pot of honey. The muscles I worked out lifting boards and branches feel a bit better. I am sure I will have pleasant dreams.
I hope you do too. If not, try making Chocolate Pudding Cake tomorrow.
It’s a day off today, so we made a plan for our free kitchen time. In the spirit of Sunday morning, a day of traditionally indulgent eating, we chose to make donuts.
My dad and I made cake donuts a few times when I was a kid and it was a very fond memory. We did it again years later when I was in my thirties; we couldn’t find the original recipe so we worked out another one. We called the recipe “Born Again Donuts“, as it was a resounding success.
Today I went wild and created a new variation (it’s listed with the recipe in the link). My dad loved an adventure; I’m pretty sure he would have approved of the new chocolate orange flavour. I got a kick out of the new Rabbit Hollow-inspired shape, too.
My hubbie decided to make a yeast donut, so that we could have a variety of flavours. He created a chocolate caramel glaze for the usual donuts with holes, and then filled some round donuts with strawberry jam we had in the fridge (not a house-made preserve, but strawberry is the kind of jam you need to put in a donut). I also made a rosewater honey glaze that we dunked a few twists into, just for a bit of sticky fun. All those flavours covered the retro and foodie angles nicely.
Donuts are certainly not a healthy food, what with being deep-fried and coated in sugar or honey. However, homemade with no chemicals or preservatives they are at least natural. And they can provide a sense of emotional wellness.
My dad would have been tickled pink if he could have sat down with us to sip on a cup of fresh coffee and a homemade jam buster.
Here’s looking at you, Daddy!
There is a new trend going around, called “brinner”. It’s all about having breakfast food for dinner. The latest variation in comfort food, if you ask me. But I’m not complaining. It wasn’t dinner but rather lunch when my mom would occasionally make apple pancakes on a cold winter day – one of my favourite childhood memories.
But back to today’s meal. We are lucky enough to have a freezer with some pretty awesome leftovers. Since hubbie’s specialty in summer is southern-style BBQ, we have portions of some of the best pulled pork ever stashed away. Tonight it sat atop a delicious mound of steaming soft polenta. Polenta is just an Italian word for porridge made from cornmeal. Granted, it was served savoury – gussied up with aged cheddar, chopped zucchini and some coriander. The pulled pork was heated with some sautéed peppers, onions and then Greg cilantro at the last moment. I pulled a Sangiovese from the cellar, and presto chango, we had a trendy meal.
Here’s to your good health and happiness! I do hope you’re enjoying good food in good company. Whether it’s breakfast, lunch or dinner, it’s some of the best quality time you can have.
Have you ever been to a neighbourhood Asian restaurant for lunch? I bet you’ve at least seen one in a movie… they are not necessarily small, but simple in decor. The menus are voluminous, going on for page after page of delicacy. Much of the English is often translated a bit funny, which makes you wonder what food ingredient they really mean in the description of dishes. If you’re lucky, there are pictures. If not, you have to look at what others are having and point. The best thing to do is just order by number, because you are often not sure of the name.When I lived in Calgary I first went to a Vietnamese place on the edge of downtown on the recommendation of a friend. (This was long before Trip Advisor.) I learned what a vermicelli bowl was (delicious!) and the difference between spring rolls and salad rolls (30 years ago, who knew that?!) I discovered Vietnamese coffee here and thought I had found nirvana. But all of that happened over time, as I got used to the place and what the dishes were all about.
Despite trying a number of tasty items, my favourite quickly became a number 66. It was a bowl of vermicelli noodles with julienned carrots, cucumbers and green onions, along with some bean sprouts, grilled chicken slices or beef on a skewer, and pork belly, and a spring roll chopped into pieces. It was served with a little bowl of vinaigrette, a couple of lime wedges and a few sprigs of Thai basil.
I learned that the best way to attack this dish was to combine everything:
- tear up the basil leaves and toss them in the bowl
- pour the vinaigrette over the noodles
- squeeze the lime over the meat
- add a well-distributed amount of sriracha over the whole mess
- mix well with your chopsticks
The result was mouthfuls of refreshing, bold flavours with the exciting textures of veggies, meat and noodles and all of the possible tastes (sweet, sour, salty, bitter, and even umami). It was a masterpiece in a bowl.
For ten years this was a cherished meal. I couldn’t even tell you the name of the place; we just used to say, “Want to go for a number 66?” We had to change our slang when they renovated – it became a 55, but that and some new paint on the walls was all that changed. Then I moved away.
Thankfully, Kelowna has a few Vietnamese neighbourhood restaurants. I really like Pho Soc Trang. It’s amazingly similar, even being on the second floor like my old haunt in Calgary. The recipe is not exactly the same, but pretty close – it’s a number 61 here. They don’t serve the fresh Thai basil and lime, but the complex textures and flavours are still the best way to chase away the blues, or a cold, or even just clear the cobwebs in my head after a busy week.
My next step is to de-mystify “pho”, the now trendy Vietnamese noodle soup. I’ve had it a few times and would like to master how to enjoy it.
Isn’t it funny how something so unfamiliar can become a cozy friend? All it takes is a bit of trust and a sense of adventure. Go figure.
Just over one hundred years ago, a journalist named Elbert Hubbard first penned what has now become a proverbial phrase, depicting a positive outlook on life despite its difficulties.
When life gives you lemons, make lemonade.
I had a day frought with frustrating moments yesterday and so I felt the need to step above them. When I am in a funk there is nothing that cheers me more than to putz in the kitchen.
Since I was pouting about banging my already-injured finger twice that day, I needed an extra boost. Perhaps it was taking the proverb too literally, but I decided I needed to make Lemon Loaf.
You know what? Freshly baked lemon loaf and a cup of jasmine green tea work just as well as lemonade in beating out the big bad world.