PORK RIBS ASIAN STYLE

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More than forty  years ago ROXY’S BISTRO served French cuisine with a decided Asian flavour.  Today they call it fusion.  We called it “Andy’ style”.   WHERE TO EAT IN CANADA listed ROXY’S BISTRO in the one hundred best restaurant … Continue reading

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ORANGE CHOCOLATE GLAZED COTTAGE CAKE

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Bundt cakes generally have a dense crumb the better to hold the exotic turban shape of the bundt pan.  This is also the reason that bundt cake pans have a centre hole.  It allows the cake to bake more evenly.  If you haven’t a bundt cake pan an angel food cake pan will do the job.

To show off the bundt cakes beguiling curves we serve the cake up-side-down.  If the cake cooks too quickly or the oven is too hot the cake will develop a decided hump on the top crust.   You’ll have to slice this off but it does make nice nibbling for the cook.  Baking this cake ( or practically any other cake) at a 325F temperature instead of the suggested 350F generally eliminates this problem.  Start checking your cake after 35 minutes to see if your tester comes out dry.  Be prepared to bake your cake (depending on the size) for up to an hour or more.    When you start smelling the delicious aroma of  cake you know your it is just about ready to  come out of the oven.  The cake should have shrunk ever so slightly away from the edges of the pan.

 

 

ORANGE CHOCOLATE GLAZED COTTAGE CAKE
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: easy to make bundt cake
Cuisine: baking
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: 12-14
Two pans and basic pantry ingredients make this a simple to make cake. The crumb is fragrant and dense and the ganache glaze compliments the fresh orange flavour,
Ingredients
  • for the pan
  • 1 tbsp soft unsalted butter
  • 1½ tsp all-purpose flour
  • for the batter
  • 1½ cups granulated sugar
  • 2 tbsp orange zest
  • 2½ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp kosher sea salt
  • 4 eggs at room temperature
  • ⅔ cup canola oil
  • ⅔ cup strained orange juice (2 oranges) at room temperature
  • ⅓ cup buttermilk
  • 2 tsp vanilla
  • for the glaze
  • ⅔ cup finely chopped bittersweet, semi-sweet or dark chocolate
  • ⅓ cup whipping cream (35% cream)
  • 2 tsp honey or light corn syrup
Instructions
  1. Preheat oven to 325F. Arrange rack in center of oven.
  2. Brush the inside of a 10-cup Bundt pan, two 5-cup double Bundt pans, or a large tube pan with the mixture of blended butter and flour.
  3. In a large bowl rub and sugar and orange zest with hands to release the natural oil.
  4. Whisk in the flour, baking powder and salt.
  5. In a second large bowl whisk eggs then add the oil, orange juice, buttermilk and vanilla and whisk again to combine.
  6. Pour the egg mixture into the flour mixture and stir JUST until combined.
  7. Pour into prepared pan (pans)
  8. Bake until a tester inserted into the centre of the cake comes out clean, 45 to 60 minutes.
  9. If you are using the double Bundt pans your cooking time will be shorter. Start checking at 35 minutes. The large pans will take longer.
  10. Cool the cake in the pan on a rack for twenty minutes, then turn out and cool another forty minutes.
  11. to make the glaze
  12. Place the chopped chocolate into a small bowl.
  13. Heat cream in a small saucepan over medium-high heat until bubbles start to form. Watch carefully.
  14. Pour over the chocolate and let stand one minute. Stir until smooth.
  15. Stir in the honey or corn syrup then drizzle generously immediately over cake.

 

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CRUNCHY SPICED CHICKPEAS

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This is a Mediterranean version of Japanese wasabi peas.  Perfect for serving with cocktails.   They are salty, spicy, lemony and loaded with fresh herbs.    My herb garden is lush with these aromatic herbs, a perfect time to make … Continue reading

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FLEUR DE SEL DOUBLE CHOCOLATE COOKIES

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This is a cookie recipe that goes together rather quickly.  It is very important that your butter is quite soft and that you whip the butter and sugar until it is very well combined and light and fluffy.

Choose a good quality semi-sweet chocolate.  I use Callebaut chocolate.  If you prefer you can  substitute a generous cup of chocolate chips.

When adding the flour be careful not to over mix. Just until it is combined.  When adding the chopped chocolate (or the chips) again mix just  until combined.

You don’t have to chill this dough as it scoops and bakes best at room temperature.    Avoid adding too much fleur de sel.  Hold you hand about a foot above the baked cookies and allow the salt to fall evenly.

FLEUR DE SEL DOUBLE CHOCOLATE COOKIES
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: cookie
Cuisine: dessert cookies
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: 48
A rich short-bread like cookie using both cocoa powder and coarsely chopped semi-sweet chocolate. After baking coarse sea salt is sprinkled on the cookies. This recipe does not contain eggs.
Ingredients
  • 1¾ cups all-purpose flour
  • ⅓ cup cocoa powder sifted
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup (8 0z) unsalted butter ROOM TEMPERATURE
  • ¾ cup loosely packed brown sugar
  • ⅓ cup granulated sugar
  • 4 ounces semi-sweet chocolate coarsely chopped (or substitute 1 generous cup chocolate chips)
  • 1 tablespoon coarse sea salt or fleur de sel for garnish
Instructions
  1. Center oven rack and preheat the oven to 350F.
  2. Line two baking sheets with parchment paper.
  3. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
  4. In the bowl of a stand mixer fitted with paddle attachment, c ream the butter and the sugars on medium speed until light and fluffy, about three to five minutes.
  5. With the mixer on low speed, slowly add the flour mixture to the well creamed butter mixture, mixing until just combined.DO NOT OVER MIX.
  6. Add the chopped chocolate (or chocolate chips) and mix just until incorporated, scraping down the sides of the bowl at least once.
  7. Roll the cookie dough into one-inch balls using your hands using an ice-cream scoop to portion the dough.
  8. Arrange 24 balls on each lined baking sheet, leaving ample space between them. GENTLY press the balls with the bottom of a cup until they are approximately ½-inch thick. Do not flatten these cookies too much.
  9. Bake for 12 to 14 minutes or until the cookies are firm to the touch. For even baking rotate the sheets from front to back halfway through.
  10. Remove the cookies from the oven and IMMEDIATELY sprinkle each cookie with a pinch of coarse sea salt or fleur de sel.
  11. Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely,.
  12. The cookies can be stored in an airtight container for up to two weeks.

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FRENCH LEMON TART

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This traditional dough recipe for French tart is not difficult to make.  You must use a stand-mixer.  A hand-held mixer is not heavy enough to mix the dough.  The buttery dough makes a  delicate,crisp cookie-like crust.   The recipe makes enough … Continue reading

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BOLOGNESE SAUCE

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BOLOGNESE SAUCE The secret ingredient professional chefs use when cooking meat dishes is the addition of Hoisen sauce.   Any beef dish (stew, casserole) will benefit from just adding a tablespoon or so of Hoisen sauce.  For a Bolognese sauce with … Continue reading

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A SPECTACULAR ONE DISH CREATION . . . BASQUE CHICKEN WITH CHORIZO

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Take some brilliant red peppers, add a red onion, toss in tomatoes and garlic and create alchemy with chicken and chorizo.  The combination is rich and welcoming and fills your kitchen the most delicious aroma.   This spectacular recipe is one … Continue reading

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CELEBRATE THE APPLE SEASON WITH A RUSTIC FRENCH APPLE TART

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It’s not always easy to find the right apple for cooking.     For pie you need an apple that will hold it’s shape, such as Cortland, Red Spry, Golden Delicious and Empire.  You can use all of one kind, but in … Continue reading

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OLD FASHIONED FLAPPER PIE (Custard pie)

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It is really quite wonderful how simply nursery food, like custard, can be transformed into the most delicious of desserts – FLAPPER PIE.  This recipe is my mother-in-law’s recipe and has been the favorite dessert served at hundreds of suppers.    … Continue reading

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BODACIOUS BLUEBERRY BRAN MUFFINS

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There is several reasons to call this a bodacious bran muffin.   Most bran muffins taste like crushed cardboard .  Then along comes these bodacious bran muffins filled with yogurt and so  bursting with beguiling blueberries  one can’t believe they are … Continue reading

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