King Arthur Sourdough ..No Knead for Patrick

 Pandemic bread was a thing these last few years.  It has the benefit of tasting pretty good and also of being pretty foolproof.  My biggest issue was keeping the starter alive since I don’t bake frequently enough to keep the starter alive without wasting a lot in discard.  I found a cheater recipe for the starter that has worked well for me.  I can get a starter going and ready to use in only two days.  Once I have a starter going, I usually keep it going for a few months….but eventually I forget it, or go on a trip …..and I’ve left it too long…..so I just start over. I use this quick starter from over here at Cappersfarmer.com.  Once you have an active sourdough starter…..I really liked the instructions and recipes from King Arthur Flour right here.  The basic recipe makes a nice traditional sourdough.  If I want to make a little more of a European Rye…..I alter their basic recipe as below….

Light Caraway Rye

1 cup (227g) fed and active starter

1 3/4 cup (397g) water Luke warm

4 cups (480g) unbleached flour

1cup (120g) dark rye flour

1 Tbsp (18g) salt

2 tsp molasses 

1 Tbsp caraway seeds

Combine all ingredients in a large bowl and follow directions for stretch and fold as per King Arthur site.  This amounts to…pulling all the ingredients together into a shaggy ball using a dough whisk or wooden spoon.  Leave to sit covered to rest and allow the gluten to develop for 1 hour, then give the dough 4 stretch and folds before covering and repeating 3 more times.  Then cover and let rest in a cool place for 8-24 hours.  The longer you let it rest, the more pronounced the sourdough flavour becomes. I usually begin making bread after supper, so the long rest occurs over night.  In the morning I get up and set the bowl at room temperature for 30 minutes before shaping.  I then put the shaped loaf upside down in a covered floured banneton for an hour.  Heat your oven to 500F.  Once it has heated, turn your loaf right side up onto a piece of parchment, slash the top and place it with the parchment into a cast iron casserole with lid and put in the oven.  Immediately turn oven down to 450F and set timer for 40 minutes.  At 40 minutes remove the lid and continue baking until the loaf reads 205-210F.  Remove from oven and pull out loaf using the parchment and set on a wire rack to cool.  Cool loaf before cutting.

Hoito Pancakes

 

Not living in Thunder Bay means missing out on some really good local food.  Along with missing Coney Dogs, and Panzerotti we also miss Finnish Pancakes.  We have eaten many at the Hoito and at Kansas Sauna over the years and they continue to be fairly common for a weekend breakfast here at home….so far from Thunder Bay…. Be warned, to get them nice and brown…you need a generous amount of butter and a nice hot pan.  I have made them on an electric fry griddle but have over the years changed to using a nonstick pan on the stove.  What ever you use, the pan needs to hot enough to brown the butter before you add the batter.

Finnish Pancakes ( recipe makes two  large pancakes enough for 1 adult…scale up the recipe to make more)

1 large egg beaten

1/3 cup all purpose flour

2/3 cup milk (whole or 2% work fine)

1/2 tsp sugar

Pinch of salt

Butter for frying (not margarine)

Add half of the milk, all of the flour and salt and sugar and whisk smooth.  If you don’t get every little lump out it’s no big deal.  Add remaining milk and mix it in.

Heat your pan with a good  teaspoon or more of butter and let the butter melt, bubble, and brown.  Once the butter is browned…pour in half of your batter (it will be quite thin) into the centre of the pan.  You may need to add less if your pan is small.  Only add enough batter so that it does not start pooling thicker. So only enough batter that it reaches the outside edge of the pan and no more. Once the bottom is browned (you can check under an edge to have a peak) the top should no longer have flowing batter, it should be firmed up….then you can flip your pancake and it should finish cooking in about 30 seconds.  Remove to a plate and add more butter to cook the next pancake as you did the first.  You may need to adjust the temperature down slightly after the first pancake especially if you are using cast iron a it holds the heat very well.  Serve with maple syrup, or table syrup, or strawberry sauce with whipped cream, or with apple stroop. 

Steamed Puddings

I noticed that the Jaimie Oliver pressure cooker recipe booklet had a recipe for a steamed pudding in it and was curious to try.  After a bit of poking around on the internet I decided to give the recipe here a try.  I was not disappointed at all.  It was well risen and light with all kinds of opportunity to vary the flavours of the recipe.  I'll be making this again.  It was a really quick make and needed no attention while steaming.  It would be wonderful with a splash of pouring custard or cream on top.

I did all of the mixing in my Kitchenaid mixer...so it was no work at all.  I love that this recipe really looks like you've gone all out...when really you haven't

Steamed Puddings

120 g golden sugar
120 g butter, softened
2 eggs
120 g flour
1/2 tsp salt
2 tsp powdered ginger
1 tsp baking powder
1/4 tsp vanilla
1 Tbsp brandy

golden syrup

Cream the sugar with the softened butter.  Add in eggs and beat until smooth.  Add all remaining except the golden syrup and mix batter until smooth.  Grease 5 small ramekins with butter and put a good heaping tsp of golden syrup into the bottom of each.  Divide the batter evenly between...on top of  the syrup and smooth over the surface..  At this point, the puddings can be cooked or frozen.  If freezing, cover with plastic wrap and freeze.  If cooking....cover with greased tinfoil loosely so there is room for expansion on the pudding as it cooks.  Place in your pressure cooler on a rack and fill with water so that the water comes half way up the sides of the ramekins.  Put on the lid and cook at high pressure for 35 minutes.  Remove from heat and vent the pressure.  Once you open, remove ramekins (use care as they will be hot) and turn out the pudding upside down onto a serving plate and eat warm as they are...or with a bit of pouring custard or cream.

McKellar Coney Dogs

 

Coney Dogs and Hamburgers are really unheard of where I live now.  I make a batch of Coney sauce probably four times a year now and freeze any extra for another time.  The sauce is prepared on the stove top and oven, and keeps very well in the freezer for another time.  I like to steam the hotdogs and buns in the instant pot because that is convenient for me.  I put about 1 1/2 cups of water into the instant pot and place in the trivet, then place the hotdogs on top of the trivet and wrap the buns loosely in foil and place that on top of the wieners.  Put the lid in place and choose the steam setting for 5 minutes.  Quick release the steam once done and remove the buns, and fill with a Tbsp or 2 of coney sauce, a wiener, more sauce, and finally some chopped cooking onion and a good squirt of mustard.  That is the classic way to serve and I highly suggest you try it that was first.  The Coney Sauce recipe is below.  Freeze what ever is left over for another serving. You can also make coney burgers too, which were absolutely my favourite when I was little.  The hamburger patties were those super thin ones like you get on a McDonalds hamburger.  Once cooked they were kept in the pan of warm sauce until needed.  To prepare  a coney burger, slide into a hamburger bun topped with a little extra sauce, then dress with a little chopped onion and mustard.

McKellar Coney Sauce

2 lbs lean ground beef

2 onions, minced

3 cloves garlic, minced

1/4- 1/2 cup fresh bread crumbs

2 Tbsp white vinegar

—-Sauce Ingredients—-

1 tin tomato paste

2 cups hot water

1 Tbsp chilli sauce

1 Tbsp chilli powder

2 tsp salt

2 tsp black pepper

2 Tbsp paprika

1/2 tsp cayenne

1 Tbsp cumin

Hot sauce to taste (optional)

1/2 tsp oregano

3 Tbsp ketchup

Place all sauce ingredients in a bowl, mix well and set aside.  

In a large oven proof pot, sauté the onion in a small amount of oil until golden.  Add in minced garlic and continue to sauté 1 minute.  Add in ground beef and sauté over medium heat until at least half of the meat is no longer pink.  At this point, add in the sauce ingredient and stir.  Bring the mixture to a bubble, stirring occasionally, so as not to burn any on the bottom.  

Add in bread crumbs, and white vinegar, cover and move to a 325F oven to continue cooking for 1 hour

Rouladen-In the Pressure cooker

I had intended to make rouladen for the last six months and about a month ago finally did get around to it.  I was not happy with the way it turned out so I wanted to give it another try.  In my first attempt, I'd cooked it on the stove. simmering the rouladen in broth for about an hour.  It did not yield the tender result I expected so I was going to try the next batch in the oven.  Since I was running short of time, I opted to do the second batch in the pressure cooker instead and was very happy with the result.  From what I found on the internet, filling them with mustard, pickles, onion and bacon is the most common although you may make other filling choices to match your preferences.  My son was not fond on the pickle in his, so I made his with carrot sticks instead.  I chose to throw in carrots and potatoes into the pressure cooker along with the rouladen to finish up the meal...although I think spaetzel and red cabbage would be more traditional.....But that I'll keep for another time:)  

I purchased precut rouladen meat all ready to go.  I did pound the meat with a mallet a tiny bit as well.

Rouladen

6 slices of beef cut less than 1/4 inch thick each about 6 X 8 inches
Mustard,  about 1 tbsp per slice
dill pickles cut lengthwise in quarters...about 1 small pickle per roll
Onion, cut in thin half round slices...about tbsp per roll
Bacon, one strip per roll

Additional vegetables to cook in pot as you wish or simply to flavour the gravy
Beef stock...1 1/2 - 2 cups as needed
1 tbsp tomato paste
1-2 cloves minced garlic, optional
1/4 cup beer, sherry or wine to deglaze the pot
salt and pepper to season
2- 4 tbsp flour mixed in cold water to thicken the gravy



To assemble, lay out your meat slice and spread it with mustard keeping away from the edges.  Lay down bacon slice (I cut each slice in half and laid the two halves beside each other).  Place pickle slices ( about one whole small pickle per roll) and onion slices on top of the bacon and roll up each rouladen and secure with toothpicks.  Brown each roll in pressure cooker in a tbsp or so of oil and brown on all sides. Set aside and repeat until all are browned. 

Brown any vegetables you might want to add like carrots, onions, mushrooms etc.  Add minced garlic and tsp dried thyme if you'd like at this point and stir briefly being careful not to burn.  Degalze pan with a splash of sherry or beer or wine.  Add in 1 1/2 cups beef stock, 1 tbsp tomato paste and stir.  Add in any potatoes if you'd like them at this point as well as any other vegetables.  Place browned meat rolls on top.  You will want the broth level partially cover the meat, so you may add additional broth is needed.  Put on the lid and bring to high pressure.  Cook at 15 lb pressure for 20 minutes and depressurize naturally.  Open lid and remove rolls carefully to a side plate and tent with foil.  Thicken broth with flour and water and simmer to cook out the starch taste of the flour for a few minutes.  Serve rouladen with gravy and your choice of starch and vegetables.

Chocolate Gingerbread Cake

So...I bought this cute honeycomb cake pan and have been looking for a reason to use it.  I needed to find a dense cake recipe...to give the pan a try and decided to try the Nigella recipe for Chocolate Gingerbread.  The cake is wonderful and I highly recommend it!  There is a frosting to go with it which I did not bother with as DH loves to pour cream on cake anyway.  It is a little too soft a cake for the pan and I had a tough time getting it out of the pan which is why I have no good whole cake photo.  I will continue to look for the right cake recipe to try the pan again:).....But if you like the sound of Chocolate Gingerbread cake....do give this a go.  This is an excellent cake for autumn and winter.  Nigella comments that this cake is not aimed at children.....but I don't see a problem with it at all.  I even bumped up the spicey by the cayenne addition as suggested by....A Cat in the Kitchen.

Chocolate Gingerbread Cake
 175g butter (that's 1 1/2 sticks)
125 g brown sugar (or 1 cup + 2 Tbsp)
2 Tbsp white sugar
200 g golden syrup (or 3/4 cup)
200 g molasses (or 3/4 cup)
1/4 tsp ground cloves
1 tsp cinnamon
2 tsp ground ginger
1/4 tsp cayenne pepper ( an optional addition suggested by another blogger)
1 1/4 tsp baking soda
2 Tbsp warm water
2 eggs
250ml milk (that's 1 cup)
275 g flour (or 2 cups)
40 g cocoa powder (or 1/3 cup)
175g chocolate chips

Preheat oven for 340 F.  Prepare a 9 inch square pan but greasing and lining with parchment.  Melt butter, sugars, syrup, molasses and spices in a large pot on the stove over medium low heat.  Dissolve baking soda in water in a small dish and set aside.  Combine flour and sift the cocoa together in a separate bowl and set aside.  Remove the melted butter mixture from the heat and cool a bit so it is not too hot.  Whisk into the butter mixture....the baking soda and water and 2 lightly beaten eggs.  Mix the flour and cocoa into the butter mixture.  Fold in the chocolate chips and pour batter into prepared pan.  Bake about 45 minutes or until a cake tester inserted in the center comes out clean.

Albert Squares

Albert Squares have been on my to do list for a long time.  I'm glad I finally gave theses a try.  The currants in them are really nice and next time I will try it with the optional lemon zest on top as I think that would be a really nice addition.  I read many comments that the cake was dry so I was very cautious and checked it early to make sure I got it out of the oven as soon as a toothpick inserted in the center of the cake cake out clean.  It is a drier crumb than some, so you will want to remove it from the oven as soon as it is done. I got two days out of it before I would consider the cake to be dry.  I have tinted the icing pink...a little more than intended as the food colouring spilled out unexpectedly.  Although not traditional...I thought it was pretty. This was a simple and sweet slice...really nice with a cup of tea. 

I've used the recipe from Edmonds Cookery Book which is outlined below if you'd like to give it a try.

Albert Squares

125g butter (about 1/2 cup plus 1 tbsp)
3/4 cup sugar
2 eggs
2 tsp golden syrup (or substitute with corn syrup)
1/2 tsp vanilla
1 cup currants
2 cups flour
2 tsp baking powder
pinch of salt
1/2 cup milk

Cream the softened butter and sugar until light and fluffy.  Beat in eggs one at a time, then beat in syrup and vanilla.  Fold in the currants. Sift the flour, baking powder, and salt into a separate bowl.  Fold the sifted ingredient into the creamed mixture alternately with the milk.  Spread into a greased 20cmX 30 cm baking pan.  Bake at 350F for 30 minutes.  Timing will depend on your oven so start checking with a toothpick after 20 minutes...continuing to bake until the inserted toothpick comes out clean..  Remove pan to rack to cool cake completely before icing.

Icing
1 1/2 cups icing sugar
1/2 tsp vanilla
enough water to make a spreadable icing
3 Tbsp coconut
lemon rind, finely grated (optional)

Mix icing sugar with vanilla and enough water to make a spreadable icing.  Ice the cooled cake and sprinkle with coconut and with optional lemon zest if desired.

Aussie Meat Pies

From the kindness of my husband volunteering me to make some meat pies for a co worker.....we gave these a try....And we really liked them.  We used the rough puff pastry tutorial from Martha Stewart which was so fast and easy...I highly recommend it.  Below is the recipe for the filling which we will definitely be making again.

Just in case you'd like to try....This is the recipe for the minced beef filling......

Mince Beef Pie Filling
2 Tbsp oil
1 onion, chopped
1 carrot, chopped
1 lb ground beef
2 cloves garlic, minced
1 Tbsp ketchup
2 Tbps worchestershire sauce
2 Tbsp soy Sauce
1 Tbsp flour
1 1/2 cup chicken stock
3/4 tsp ground black pepper
salt to taste
Fry onion and carrot in oil until onion is translucent.  Add in beef and continue to cook over medium heat until browned and no longer pink.  Add garlic and fry 1-2 minutes, then stir in flour and fry 1 minute.  Add all remaining ingredients and simmer until liquid is cooked down and the mixture is thickened, but still moist....about 30 minutes.  Turn off heat and let cool before putting in crust.  Roll crust to fit 3 - 4 small pie tins (depending on size) and divide filling equally between them.  Top with another circle of pastry and slit top and  brush with egg wash.  Bake on heated baking stone on bottom shelf of oven at 375F for 30-40 minutes or until crust is golden and filling is heated through.

Apple Cake...Finally

I received this recipe over 5 years and just never got around to it.  Finally... I did, and now I remember why I asked for the recipe.  It is a really nice snack cake....especially this time of year when all the apples are falling from the trees.  This makes a nice high cake in the 9X9 inch pan and it is a little more dense .....like a snack cake.  I was out of pecans at the time, which worked out well for my husband...who hates nuts in baking.  They make a nice addition with the apples...so I would recommend having it with the pecans if you have no nut issues.

Below is the recipe as it was given to me.  I think it may originally have come from a Company's Coming cookbook.  If you are looking for a nice Apple Spice  cake...I recommend this one highly.  I used the Cardamom rather than the nutmeg.....because I love Cardamom.....but I am sure Nutmeg would also be good:)

Pineapple Upside Down Cake

I have had pineapple upside down cake on my to do list for a few months now.  When a visiting coworker was kind enough to share her Granny's recipe....I just had to give it a try.  It was a quick fix up and I was very happy with the way it turned out.  I will be sure to make it on my next visit to the Hospice if they have the pineapple rings.  I highly recommend this recipe.  Keep in mind that a standard tin of pineapple contains 8 rings...one short of what is required for the 9 inch square pan that I used:(  My coworker recommends serving with whipped cream or a scoop of ice cream.....but I can tell you we had no trouble eating it plain along with a cup of tea!

Pineapple Upside Down Cake

2 cups flour
3 tsp baking powder
1/2 tsp salt

1/2 cup butter or margarine
1 1/4 cup sugar
2 eggs
1 tsp vanilla

1 cup milk


1/2 cup butter or margarine
1 cup brown sugar
9 pineapple rings
marachino cherries


Preheat oven to 350F.  Put second 1/2 cup of butter or margarine into a 9 inch square pan and place in oven to melt for a few minutes.  Once melted, remove from oven and add in 1 cup brown sugar and stir to dissolve the sugar. Set drained pineapple slices and cherries on top of the butter sugar mixture. Set aside.

Mix flour, baking powder and salt in a bowl and set aside.  Measure out 1 cup of milk and set aside.  Cream 1/2 cup softened butter with 1 1/4 cup sugar.  Beat in eggs one at a time, then beat in vanilla.  Add flour and milk into creamed mixture alternatively beginning and ending with the dry ingredients. Pour this batter over the pineapple and cherry lined pan and smooth the surface.  Bake at 350F 45-55 minutes until center of cake is set.  Remove from oven.  Let sit 15 minutes.  The cooling time is important!  Too little and the caramel made from the melted butter and brown sugar will not be set up enough, and to much time and the fruit might stick to the pan.  Loosen around all sides with a knife and tip pan upside down onto a serving platter. 

Focaccia... A Baker's Challenge

For the month of April Rachael of pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch.

While Jim and I have been low carbing for a while now.....the opportunity to make a small batch of focaccia for Ike was very welcome.  I took the recipe from Allrecipes for Focaccia bread and scaled it down to 1/2 size.  At this size it was more than ample for the three of us.  Yes we did try some, and it was very good.  The recipe was adjusted only slightly based on what we had on hand.  I can't wait to  make some this summer in my parent's outdoor pizza oven:)  There is so much variety for toppings and seasonings to add, but this very simple version was perfect as is...very light after the second rising, and easy enough for my son to make:)

Focaccia (adapted from All Recipes.ca)

1 1/3 cup flour plus 1 Tbsp
1/2 tsp salt
1/2 tsp sugar
2 tsp dry active yeast
1/2 tsp each garlic, oregano , thyme
1/4 tsp basil
pinch black pepper
2 tsp olive oil
1/2 cup plus 2 Tbsp warm water


1/2 cup grated asiago cheese
olive oil to drizzle on top


Work first 9 ingredients into a dough using a stand mixer, bread machine on dough mode or by hand.  Let sit to rise until double in size after rolling in an oiled bowl so the dough does not dry out.  Punch down the dough and pat out onto a greased cookie sheet into a 1/2 inch thick rectangle.  Poke dimples into the dough and sprinkle with cheese and any other desired toppings.  Let sit to rise for a further 20 minutes.  Drizzle with olive oil.  Bake in preheated 450F oven for 15 minutes or until golden brown. 

Quick Curried Beef- In the pressure cooker

I really liked this recipe for a quick curried beef  it was meant to be a recipe for a hand pie filling, and I can no longer find the source.....but it worked very well to serve on rice as well.  Quick and made with what was on hand.

Curried Beef

2 lbs stewing beef cut in 1 inch cubes
2 cups water
2 Tbsp oil
1 1/2 Tbsp beef soup base powder
1 1/2 Tbsp brown sugar
1 1/2 tsp basil
1 1/2 tsp parsley
1 1/2 tsp oregano
1 1/2 tsp paprika
1 1/2 tsp cumin
1 tsp garlic powder
2 tsp Vindaloo curry paste
2 tsp soy sauce

1 cup mixed vegetables (I used frozen peas and fresh carrots)

2 Tbsp corn starch and water to thicken

Cut meat into 1 inch cubes and dry well with paper towel.  Season meat with salt and pepper and brown in batches in the oil over medium high heat.  Remove browned meat to a plate while doing the remaining batches and adding extra oil if needed.  Once all meat is browned, return it to the pot with all remaining seasonings. and a few Tbsp of the water.  Stir to scrape up any browned bits off the bottom.  Add in remaining water so that you have 2 cup in total added.  Put on the lid to your pressure cooker and bring up to 15 lb pressure over a high heat setting (around 8 on my stove)....or high setting.  Once the pressure button has indicated you are up to pressure, and there is a steady stream of steam escaping the pot...turn down the heat on the stove to medium (enough so that steam continues to stream out steadily, but not forcefully.  Begin timing for 20 minutes.  At the end of 20 minutes remove pot from element and let the pot depressurize naturally.  If you are in a rush, you can depressurize quickly.  Open the pot, return to heat and bring to simmer.  Adjust heat to keep at a simmer and add in your vegetables.  Cook until vegetables are tender, stirring periodically.  Once veggies are ready, mix cornstarch with cold water and stir into the pot to thicken.  You can add only half of the corn starch mixture and see if it is enough....you may not need it all...or you may want to add more depending on the thickness you like.

Ontbijtkoek for Breakfast

I was out looking for a recipe to make Taai taai when I stopped in at the daring bakers to check out the December challenge.  I was interested to try Ontbijtkoek as I never have before, and I do love spice cakes and gingerbread.

For the month of December, Andrea from 4pure took us on a trip to the Netherlands. She challenged us to take our taste buds on a joyride through the land of sugar and spice by baking three different types of Dutch sweet bread.
Ontbijtkoek is a breakfast cake or loaf that is so common in Holland that it is primarily store bought with only a few recipes for it online.  It varies from region to region, but I liked the sound of this recipe as it contained rye flour which offers an interesting texture and flavour.  The cake is commonly served sliced with butter and is served with a cup of hot coffee or tea.  The texture of the loaf is heavier, and quite sticky from all the sugar sources, but I believe this is how it should be.  You may adjust the spices up or down depending on your preferences, but you may consider this to be comparable to a gingerbread loaf in flavour.  Some recipes contained the addition of candied ginger, mixed peel, and raisins to the mix, and I believe these would all be good additions.  This loaf is very very moist and it is best eaten a day after being baked to allow the spices a chance to develop.  Today this loaf is four days old and it is still perfectly fresh and moist.  It needs no frosting and is just right with a thick spread of butter.  If you like spice cakes and gingerbread flavours, this one is very much worth the try and is a little different.  I love spiced cakes, so I was a slightly heavy handed with the spice addition and used golden sugar rather than dark brown as it is what I had on hand...I added a wee bit more molasses because of that.  Loved this and will make it again....I believe the neighbours can expect to receive a loaf to try in the near future.

Ontbijtkoek
(from The Dutch Table)

1 cup rye flour
1 cup all purpose flour
3 tsp baking powder
2 tsp cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp ground cloves
1/2 cup dark brown sugar
1/4 cup molasses
1/2 cup honey
1 cup milk
pinch of salt

Sift all dry together to break up any lumps from the brown sugar.  You will need to break up any brown sugar lumps that will not pass through the  sifter by hand.  Add in liquid ingredients and mix to a smooth batter.  (I used a stand mixer and mixed in the milk first until smooth and then added the remaining molasses and honey)  Pour into a greased loaf pan and bake at 300 F for about 80 minutes or until a cake tester comes out clean. (I lined my pan with a strip of parchment).  Once cooled wrap loaf in foil and let rest a day before slicing ...if you can wait that long.  Wrapping in foil will make the crust a bit sticky which appears to be as it should.

Browned Butter Banana Blondies

Yesterday was the last day of after school sewing classes at our elementary school.  The last day to have to think of a good nut free bit of baking to bring in for the kids before the lessons started.  This time I was interested by a recipe over at Cookies and Cups and decided to give it a try. I did brown the butter as was suggested as an option to try and substituted a bit of the vanilla flavouring for rum. The browned butter gave it more adult appeal I think.  Just be cautious when browning the butter to do it slowly and not burn it.  When browning the butter you are browning the milk solids in the butter.  You'll want them to be browned...but not blackened. The recipe was quite nice and not overly banana...I think the browned butter icing (I also browned the butter on that as well) distracted from the banana flavour and increased the butter flavour quite a bit..  It is well worth a try and quite easy to prepare.  If you are looking for a nut free school option, you might like to give this a go.

Banana Blondies

1/2 cup butter, melted and brown if you like
1 cup golden sugar
1 egg
1 tsp vanilla
1/2 tsp rum flavouring
1/4 tsp salt
1 cup flour
1 medium banana mashed (about 1/2 cup)

Brown Sugar Frosting

1/4 cup butter, melted and browned if you like
1/2 cup golden sugar
2 Tbsp milk
1 cup powdered sugar

Preheat oven to 350F.  Line a 8X8 inch pan with foil and grease foil.  In mixing bowl, cream the melted butter and golden sugar until combined.  Add in egg and flavourings and mix to combine.  Mix in mashed banana and mix to combine.  Add in flour and mix to combine.

Spread batter evenly into foil lined pan and pop into oven for 25-30 minutes or until center is set.  My oven is convection and set it to 350F and checked at 15 minutes and it was already firm in the center and done.  Remove pan from oven and set to cool.

For frosting, melt butter in pan and continue to swirl while browning if you are going to brown the butter.  If not, once melted, add in sugar and milk and heat while stirring until it reaches a boil.  If browning butter, add the sugar and milk once you have browned the butter to the amount you want.  Remove from heat to cool for 5 minutes before adding the icing sugar.  You'll want the butter and golden sugar and milk to be still quite warm when you add the icing sugar.....so stick to the 5 minute guideline and do not let it cool completely.  Stir in the icing sugar with a whisk to get it nice and smooth and immediately pour over the blondie and spread evenly.  The icing will start to set up and crust on the surface shortly.  Allow to cool completely before cutting or you may run the risk of your frosting running away on you.

Chocolate Chip Cinnamon Buns

This month the Daring Bakers kept our creativity rolling with cinnamon bun inspired treats. Shelley from C Mom Cook dared us to create our own dough and fill it with any filling we wanted to craft tasty rolled treats, cinnamon not required!

I've been making a  few different variations  on the cinnamon roll theme in the last month.  We loved, and have made quite a few times now....the Huckleberry and lemon sweet rolls, and more recently a batch filled with a jam of peach, pear and orange brandy.  Today....since it's been a while since we've done actual cinnamon buns...so that's what I did.  Only slightly modified with the addition of poudre douce, and chocolate chips.  Over all pretty happy with the outcome.

Over time, I've modified the dough recipe I use and have upped the liquid amount and moved away from the use of melted shortening to using vegetable oil.  The dough is very moist and easy to work with  due to the added oil and rises to a nice airy bun once baked.  We've also made some savoury options and presented the rolls as a twisted loaf rather than buns like with this Cheddar and Thai Chilli twisted loaf .  Other good savoury combinations are Cheddar and Marmite, and Spinach and feta.

Dough
1 1/2 cup warm water
1/2 cup vegetable oil
1/4 cup sugar
1/2 tsp salt
2 tsp vinegar
4 cups flour
2 tsp instant yeast
I add all of the above to my bread machine and let it make the dough for me.  once the dough is ready I roll it out to a rectangle 30 inches by 12 inches and spread with filling,.

This batch is filled with 1/2 cup softened butter, 1 cup brown sugar, 1 tsp cinnamon, 1 tsp poudre douce, 1/3 cup chocolate chips and a pinch of salt.

Rollup to make a 30 inch long log and slice into 24 equal pieces placing 12 in a 9X 13 pan.  Let rise in a warm draft free place until double in size.  Bake at 350F for about 20 minutes until rolls are nicely browned and near 200F internal temp.

While rolls are still hot from the oven mix a glaze of 1 1/2 cup icing sugar, 2 Tbsp melted butter, 1 tsp vanilla and enough milk (3-6 Tbsp) to make a pourable glaze.  Mix until smooth and pour over still hot rolls.

Tenderize beef with baking soda

Normally I only buy sirloin to make stir fry.  This week it was on at such a good price that I decided to try baking soda tenderizing on them before grilling them.  It turned out to be a pretty good option and I'll be sure to do it again.  Before marinating the steak in a recipe from all recipes......it claimed to be the best...who am I to argue?......I treated the steaks with some baking soda in water for 15- 20 minutes.  If you have sirloin sliced across the grain ready for stir fry....marinating with baking soda and rinsing as outlined below, will give even better tenderizing result since the cut is much thinner.  Want to give it a try...read on.

Tenderizing Steaks
Before marinating your steaks...treat them with a bit of baking soda to help tenderize the meat a bit.

1/4 tsp baking soda
1 1/2 cup water

Dissolve the baking soda in water and pour over steaks in a ziplok bag.  Set aside for 15-20 minutes.  Rinse well and proceed with marinade .

Marinade
Adapted from All Recipes

3 Tbsp soy sauce
4 Tbsp vegetable oil
3 Tbsp lemon juice
2 Tbsp worchestershire sauce
2 tsp garlic, granulated
4 tsp dried basil
2 tsp dried parsley
1/2 tsp  black pepper

Combine all and pour over steaks in ziplok bag and marinate in fridge over night or for an hour or two if you have lest time.  Remove from marinade and grill to your liking.

Bring a Plate: Deviled Eggs

Our street had it's annual "before summer holiday" pot luck BBQ last night.  We were fortunate yet again to luck out on the weather and had a beautiful night....and a bonfire till quite late.    Unfortunately those of us organizing did not realize that we'd over lapped the date with our high school graduation.....so we were missing a few of the regular families.  However, we had quite a few new additions to the neighbourhood who took the opportunity to come out and meet the neighbours....so what looked initially as it might be a poor turn out....turned out to be just right.  

I love bringing deviled eggs to pot luck get togethers!  They seem to be a forgotten food...yet nearly everyone likes them and they are generally pretty kid friendly.  Top that off with the fact that you need next to nothing to make them.......plus the DH will eat them..(no carbs) and they are a win win.  They are so very versatile....sometimes I use a bit of curry powder rather than the dry mustard.....top with bacon and guacamole....or chutney......or chopped olives.....or caviar.....you get the idea:)

Deviled Eggs

6 hard boiled eggs, split and yolks removed and set aside
3 Tbsp salad dressing, like miracle whip
1/4 tsp dry mustard powder
pinch of salt
black pepper
smoked paprika, for garnish
chives or onion greens, for garnish

Once eggs have been peeled, and split....take the collect yolks and mash them with a fork to remove most of the lumps.  Add salad dressing, mustard powder and salt.  Mix until fairly smooth....adding more salad dressing if needed.  Spoon yolk mixture into empty egg halves or transfer the mixture to a piping bag and pipe into the empty egg halves.  I love disposable piping bags for this:)  Sprinkle with a grind of black pepper and a wee bit of paprika and some chopped chives...if you've got them. The recipe is easily doubled.

Chicken Paprikash- In the Pressure Cooker

Always looking for more opportunities to use the new pressure cooker!  I had a package of chicken thighs, some sour cream and some tomatoes to use up....So Chicken Paprikash was a good fit.  As it is a braised recipe....it is well suited for the pressure cooker.

Chicken Paprikash- for the pressure cooker

8-10 chicken thighs, bone in skin on
1/4 cup flour
2 tsp paprika, Hungarian or sweet
Pinch of Salt and Pepper
3 Tbsp oil for frying
1 large onion chopped
4 cloves garlic, minced
4 Tbsp paprika
1/2 tsp cayenne
1 tsp caraway seeds , crushed
1 bay leaf
2 large tomatoes, chopped
1 1/2 cup chicken stock
1/2 cup sour cream

Mix the flour with 2 tsp paprika and pinch of salt and pepper.  This flour is for dredging your chicken pieces.  Dredge chicken pieces in flour mixture.  Heat oil in bottom of pressure cooker on medium high heat and brown chicken pieces on both sides.  Remove chicken to side plate and repeat until all pieces are browned.  Add chopped onion to pot adding more oil if necessary.  Stir and fry until translucent, then add garlic, paprika ,cayenne, caraway seeds and bay leaf.  Stir while frying the garlic and seasonings making sure not to burn...for about 1 minute.  Add in chopped tomatoes and stir for another minute.  Add in chicken stock and stir well making sure to scrap the bottom of the pot so that nothing is sticking to the bottom.  Add back in the chicken pieces and attach the lid.  Turn heat to high and bring to high pressure (15 psi).  Once pressure is achieved....start timing and reduce temperature to medium or low enough to maintain a steady but small stream of steam from the relief valve.  Cook at high pressure for 15 minute then remove from heat and allow to depressurize naturally.  Once depressurized....remove lid and remove chicken pieces to side plate.  You may reduce sauce by slowly boiling until desired thickness is reached.  Once thickened, add sour cream heat for one minute and return chicken to the pot.  Serve with sauce over buttered noodles, rice or mashed potatoes.

Pao de Queijo

This is only the second time I've ever made Pao de Queijo.  The first time was a few years ago when a friend from Brazil told my family that we simply had to try to make them...because they are so very good.  I honestly cannot remember the recipe I used on my first attempt....but I did remember that they were a cross between cream puff pastry and crusty bread rolls.  This time I followed the recipe from Dulce Delight.  She has a very entertaining video where she goes through the process and I love to use the Kitchen Aid stand mixer whenever I  can....and this seemed like a very good option to save my arms so serious work.  As it happens....these little gems are gluten free and really quite delicious.  They are savoury and addictive with a crisp exterior and a chewy inside.  Properly made, these little cheese breads, are made with a blend of two types of tapioca starch.  Unfortunately I was only able to find (sweet) tapioca starch locally and even an internet search for the (sour) tapioca starch did not prove to be fruitful.  There is no telling how much more wonderful these might be if only I had access to all the proper ingredients.  Regardless.....even with my substitutions of convenience, they were quite good.  

As we are carb limited in the house at the moment.....I froze the bulk of the dough in small balls...ready to bake up for our neighbourhood potluck in another week from now....and I only baked 5 to taste tonight.

This month's Daring Bakers' Challenge took us on a trip to beautiful Brazil! Renata of "Testado, Provado & Aprovado!" taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

Pao de Queijo
(adapted from Dulce Delight)
400 g tapioca starch
1/4 tsp salt
20g butter
55 mL vegetable oil
300 mL whole milk
2 large eggs
200 g Dubliner Cheese (That's what I used but Monterey Jack is suggested)
100 g parmesan

Heat milk, oil, butter and salt in a heavy bottomed pot until just boiling.  While the milk mixture is heating, sift your starch and salt into the bowl of you kitchen aid stand mixer.  Once the milk is heated, pour all into the starch in the mixer and stir slowly with a spoon to wet the starch.  Turn on mixer and mix until the mixture resembles a smooth paste and it has cooled down enough to just feel warm. Add one egg and beat in on medium speed until it is smooth and creamy looking.  Add the second egg and mix until fully incorporated.  Continue mixing and add the grated cheeses until all mixed in. 
Heat oven to 350F and line a cookie sheet with parchment.  Roll balls of dough with oiled hands to the desired size and bake until golden on the bottom....15-25 min depending on size.

Adobo Chicken in the Pressure Cooker

I don't think to make Adobo Chicken very often, but it is a recipe that lends itself well to use of the Pressure Cooker.  And being pressed for time....it works well.  I usually use whole legs which I separate into drum sticks and thighs.  You can use a whole cut up chicken, but I find the dark meat turns out better and is cheaper anyway.....so for me....I pick up dark meat parts....whatever is on sale.  

Adobo Chicken in the Pressure Cooker

3-4 lbs chicken drums or thighs
1/2 cup soy sauce ( I like kikkoman for this)
10 cloves garlic, minced
2 tsp fresh ground pepper
2 tsp sugar or honey
6 bay leaves
1/2 medium onion, chopped
1 cup water
1/4 cup rice wine vinegar
vegetable oil for browning chicken
1 green onion, garnish

Marinate the chicken pieces in a bowl or ziploc bag along with the soy sauce, garlic, pepper, sugar and bay leaves over night in the fridge if you have the time.  I let it marinate this time for only an hour....I was in a hurry. 
Heat  2 Tbsp oil in the bottom of the pressure cooker over medium high heat and brown all pieces (reserving the marinade) a few at a time...taking care not to crowd the pot.  Remove to side plate and continue until all pieces are browned adding more oil as needed to keep things from burning to the bottom....you may need to adjust heat down a bit.
Once all pieces are browned, throw in the chopped onion and fry until limp.  Add 1 cup water to the pot and scrape the pot bottom for any browned bits.  Add vinegar at this point and add the reserved marinade including bay leaves.  Give it a good stir...nothing stuck to the bottom of the pot!  Add in the chicken and put on the lid.  Turn heat to high and bring to high pressure (15 psi).  Once pressure is reached....(the indicator button is popped up and steam is escaping the release valve).....turn heat down to medium (enough to maintain the steam escaping through the release valve)....and begin timing.  Once the 15 minutes are up...remove from heat and allow to depressurize naturally.  Once pressure is released...open the top and remove chicken pieces to a side plate and cover loosely with foil.  Remove any undesired fat from the top of the liquid in the pot.  Reduce the sauce to a thickness you desire by boiling it down over medium high heat.  Should take about 10 minutes....or you can thicken the sauce with a bit of cornstarch and water.  Pour sauce over chicken and garnish with chopped onion greens