Cooking à la GiGi

In an effort to switch up our typical Friday night dining out, my girlfriend and I booked ourselves a cooking course experience at a cute little café on Monkland: Café Juicy Lotus. The evening called for Mediterranean cooking and we were more than happy to take the trip. We were fully aware that the little resto catered to more a vegetarian crowd and to be honest, this added to its appeal. Challenging our taste buds to a meat free meal turned out to be a winning effort.

Upon arrival, we felt the warmth of Gigi’s establishment and her methods. The modest café provided us with a cozy homely feel and genuinely welcoming staff. We joined our fellow cooks in an equally quaint kitchen for some serious hands on cookery. The menu for the evening: a parsnip potage topped with cranberries and sliced almonds, a quinoa pomegranate Tabouleh, and finishing off with a hearty Shakshuka paired with homemade black olive sourdough bread. As if this was not enough, we were also treated to lovely cocoa energy balls rolled in coconut shavings to end our meal. Our wonderful host for the evening, Gigi, made the experience incredibly enjoyable with her comical view on life and genuine love of food. I was really impressed by the simplicity in these dishes, and their unbelievably mouth-watering flavours. I am proud to announce that I finally know how to chop my garlic up right. I’ve got to thank my girl Gigi for that!

Xo Dom Appetit!

fresh spices and herbs

parsnip potage with cranberries and almonds



pomegranite quinoa tabouleh and shakshuka

A night out on the town: Garde Manger

Last week I was in dire need of a night out on the town: drinks, appetizers and some fancy plated grub. I have been patiently waiting for four years now to eat at celebrity Chef, Chuck Hughes’ restaurant, Garde Manger. So when we finally managed to get reservations that fit into our schedule I was ecstatic. This is neither a hidden gem, nor is it easy on your wallet, but it is an experience that I believe anyone visiting or living in MTL should take part in. Since our seating was not until 9pm, we made our way to Burgundy Lion on Notre Dame Ouest for a pre-dinner drink. This traditional British pub has the most welcoming vibe to it. The second you walk in you feel like you’ve travelled to an old English establishment but with a modern flare. It is always packed in the bar area giving it an unforgettable ambience and a warmth from the cold fall weather. After a few laughs and drinks it was about that time to travel over to the Old Port for this much anticipated meal.

Upon arriving, I could barely keep my emotions in place to take in the entire scene. Once I managed to suppress my excitement and hunger I was in awe at how quaint the place was. It has a warm open concept and is dimly lit with a clear view to the masteries occurring in the kitchen. The brick walls and library collection at the front dining area are endearing, as is the genuinely kind and very attentive staff. We were seated in the backroom which was a tad more private but still held its own charm. Our dining experience commenced with a large fresh seafood platter which was stacked with oysters, crab legs, princess scallops, and succulent giant shrimps. Get ready to roll up your sleeves when you order this starter because it can get messy, but the results are well worth it. We then moved onto the Iron Chef winning Lobster Poutine, which was everything I dreamed it to be. The gravy perfectly complimented the oh-so-generous lobster chunks that sat pleasantly over squishy curd cheese clumps and seasoned skinny fries. I was ready to explode when my main, Scallops in Carrot Butter with Gnocchi, was presented to me with such beauty that I had to dig in. There is nothing more delicious than oversized pan-seared scallops dipped in sweet carrot butter. The genius behind this can only be awarded to Chef Chuck Hughes, who I commend for a wonderful evening of fine dining and impeccable service. My only regret is that I didn’t get a chance to try the dessert…I guess a second visit is in order!

Xo Dom Appetit!

Fresh Seafood Platter

Lobster Poutine

Scallops in Carrot Butter with Gnocchi

 

Kale & Mushroom Mini Quiches with Cheddar

I’ve wanted to make a quiche for a few weeks now and finally found the perfect opportunity. Staring back at me tonight was an empty fridge with the exception of a carton full of eggs and semi fresh veggies. So I decided to take this moment to whip up a batch of crustless mini quiches. Who said eggs were only for breakfast? Ok, my boyfriend said this but I believe I have convinced him otherwise. I avoided any of those heavy cream recipes since I knew I would be dipping into the leftover Halloween stock (I couldn’t resist those little mini Wunderbar’s) and the results were fabulous.

The fun part about making a quiche is that you can throw anything and everything into the mix and your consumers will worship you nonetheless. I added a few bunches of kale that were definitely not going to be consumed before the weeks end and some mushrooms that I couldn’t part without. I was a bit sad that I couldn’t toss in a few bacon chunks but I overcame this moment of deprivation with a couple handfuls of shredded aged cheddar. These flawless personal sized pies are packed with vitamins and unshakable protein. I would highly suggest ingesting one or two of these quiches on your way to work, school, or for some of us…interviews. Yay for brain food!

Xo Dom Appetit!

 

 

Kale & Mushroom Mini Quiches with Cheddar

Prep Time: 20 mins
Cook Time: 30 mins

Tools Needed: large mixing bowl, measuring cups & spoons, 12 cupcake tin, whisk

Ingredients:
5 eggs
2 egg whites
1 cup milk
¾ cup grated cheddar cheese (a little extra to top off –optional)
6 mushrooms chopped
1 cup kale chopped
2 green onions chopped
Salt & Pepper
½ teaspoon of cayenne pepper
(Pam or butter for greasing)

Directions:
1) Preheat oven to 350 degrees. Grease 12 serving cupcake tin with Pam (or butter).
2) In a large mixing bowl, whisk eggs, egg whites, milk, cayenne and salt and pepper to taste. Mix in kale, mushrooms, green onions and cheese.
3) Pour mixture into cupcake tin and sprinkle with leftover cheese. Bake for 25-30 mins or until middle of quiches are set. Cool and serve. Makes 12 mini quiches.

Sweet Potato Casserole

Fall is finally upon us and the season of eating comfort food is settling in. I am trying to find a balance between going for seconds (or thirds…) and running a marathon up and down my staircase. Honestly, this is a difficult feat for me since I’m a sucker for roasted warm meals (and just about everything else). Even with Thanksgiving turkeys, rich gravy and heavy stuffing having come and gone, I feel the urgent need to share this Sweet Potato Casserole with you all, so I hope you forgive my tardiness and give it a try.

To be frank with you, I like my sweet potatoes loaded in salty Cajun style spices, and in a traditional french-fry form. So you can imagine my awe-filled reaction when my friend introduced me to this flavourful alternative. It is definitely not your traditional mashed potato recipe, and some of you might even consider it slightly on the dessert side. This sweet pot’ mash is smothered in butter, brown sugar and roasted pecans, leaving a deliciously seductive smell in your kitchen. It provides a knock your socks off kick to a classic Turkey dinner, or to any dinner party meal for that matter. On top of being extremely tasty, sweet potatoes are high in Fibre and Beta-Carotene.  Clear vision and intestines…what more can you ask for?

Xo Dom Appetit!

Sweet Potato Casserole

Prep Time: 20 mins
Cook Time: 30 mins

Tools Needed: measuring cups, peeler, 9 x 9 baking dish, small mixing bowl, medium saucepan, foil

Ingredients:
6 sweet potatoes (peeled)
½ cup of butter
¼ cup of flour
½ cup of brown sugar
½ -1cup of chopped pecans (I put a cup!)
Salt & Pepper

Directions:
1) Preheat oven to 350 degrees. Boil sweet potatoes in medium saucepan until tender. Drain, mash and mix in ¼ cup of butter, and salt and pepper for taste. Place mixture in 9 x 9 mixing dish
2) In saucepan over medium heat, melt ¼ cup of butter and add flour, brown sugar and chopped pecans. Mix well with wooden spoon and remove from heat. Spread evenly on sweet potatoes. Bake for 25 mins covered with foil. Take off foil and cook for an additional 5 mins. Remove from oven and serve!

Japanese Cabbage Salad

I know that the autumn weather is supposed to be upon us and that I should be whipping out some serious oven roasted meals, but my home is still blessing me with an overwhelming sauna effect and cautionary warning to stay clear from the oven. In an attempt to satisfy my insatiable appetite, as well as keep my humble home to a moderately “comfortable” temperature, (for those of you who have experienced my non AC standard of living you understand) I took a voluntary jump back on the salad train. I promise you, this is no boring ol’ green salad. In fact, I am downright positive that most of you will adopt the Japanese Cabbage Salad as your potluck/get together “must” recipe.

I was introduced to this dish by one of my mom’s friends and begged him for the recipe deets by my second bite. I was shocked to know that the ingredients included a pack of Mr.Noodles. After all these years, that terrible elementary school soup mix is still kicking around? I remember the kids in the school yard eating this stuff dry with the salty mixture all over their fingertips. Personally, I was grateful that my mom never gave in to this schoolyard trend. But today my friend, Mr. Noodles has redeemed himself. It gives the right crunch to the cabbage and browned almond mixture. It is also effortlessly complimented by a flavour bonanza from its Asian inspired seasonings.  I must warn you though, this salad is highly addictive! I made a batch last night that could feed a group of four and found myself boldly licking the bowl clean. Ok, I admit that have an overly “healthy” appetite…but I bet that most of you will share the same results. Most importantly, did I mention that the salad takes only 15 minutes to assemble? It is not the most attractive dish, but the flavours undeniably speak for themselves.

Xo Dom Appetit!

Japanese Cabbage Salad

Prep Time: 15 mins

Tools needed: large mixing bowl, measuring cups & spoons, sealable jar, salad spoons, baking sheet

Ingredients:

½ cup almonds (sliced or slivered)
3 tablespoons sesame seeds
1 package of coleslaw in a bag (or ½ head of medium cabbage shredded)
Handful of bean sprouts (washed)
2 green onions (chopped)
¼ cup sunflower seeds
1 package instant noodles (3 oz, Mr.Noodles)
½ cup of Olive Oil
3 tablespoons soya sauce
3 tablespoons of vinegar (I used apple cider vinegar and loved it!)
1 teaspoon Salt & Cracked pepper
Chow Mein Noodles (optional)

Directions:

1)      Toast almonds and sesame seeds on baking sheet in oven at 350 degrees F for 5 mins or until golden brown. Remove and set aside.
2)      In large mixing bowl, toss cabbage, bean sprouts, onions, sunflower seeds, almonds, sesame seeds and instant noodles. Place oil, soya sauce, seasoning packet from instant noodles, vinegar, salt and pepper in a sealable jar and shake well. Pour over salad and toss. Sprinkle chow mein noodles over top.

Black Bean Brownies

I was recently advised by several friends to read the x-rated trilogy, Fifty Shades of Grey. Though the first two novels were a bit of struggle for me (the constant romping, lack of “climax”, repetitive usage of “murmur”; please tell me, who murmurs through entire conversations?) – it was its final edition that provided the closure I needed that made me feel as though I didn’t completely waste my time. While wrapped up in the final pages of this novel, I found myself desiring brownies…chocolate brownies. I am sure I scared off half of you with the title of this tasty dish, and probably the other half with the Fifty Shades chatter, but given the small chance that one or two of you are still reading on, keep an open mind on this 6 ingredient brownie delight.

For those of you who follow my blog, you might remember the famous Chocolate Butternut Squash Brownie. Well, this intriguing version takes a more simplistic approach to gratifying your cravings and has strong internal stimulants as well. Black beans, being the main component of this dessert, are very high in dietary fibre and protein. So, not only does it help keep you regular but it makes a great energy bar substitute to keep you trucking through your day! The texture of this brownie is particularly fudgy and not very sweet. But rest assured, you have the power of sweetening the mixture by adding more maple syrup as you go. Enjoy!!!

Xo Dom Appetit!

Black Bean Brownies

Adapted from: The Copycat Cook

Prep Time: 10 mins
Cook Time: 30 mins

Tools needed: food processor, measuring spoons & cups, 8 x 8 inch baking dish, parchment paper, rubber spatula

Ingredients:
2 cups of cooked black beans (rinsed)
1 cup of coconut milk (or alt. milk)
1/3 cup of maple syrup (add a couple more tablespoons to reach your sweetness level)
½ cup of cocoa powder
½ cup of spelt flour
1 teaspoon of vanilla

Directions:
1) Add all ingredients to the food processor and blend until completely smooth. Taste mixture and add more maple syrup if not sweet enough.
2) Using rubber spatula, spread mixture in a parchment paper lined 8 x 8 baking dish. Bake for 30 minutes or until top layer is slightly cracked and toothpick comes out clean. Cool and then cut into squares.

Chicken Quesadillas

At least once a week my belly bites and groans for a serving of cheesy pizza or dirty truck stop poutine. It takes all my might to deny myself such disturbingly pleasurable meals and rush home to plan an equally tasteful plate without the worry of a clogged artery or two. Short of disappointing my tum-tum too much, I decided to meet it halfway with a quick and ridiculously easy Chicken Quesadilla. I mean, who doesn’t love themselves a slightly cheesy, spicy chicken, half-mooned wrapped Mexican delight? I know I do. And so do the crew I whipped these Cheese Queso's up for.

With Football season commencing and the welcoming autumn breeze, I thought you all might need a break from the salad train and relinquish in a simple Quesadilla recipe. This recipe took me a total of 25 minutes and I was still able to carry on a fully animated convo with a glass of red by my side. If you find that impressive, wait till you set a plate of these down on the table and find yourself fighting for your slice of the pie! I highly suggest serving your queso’s with some homemade guacamole, salsa, and an another Eagles victory!

Xo Dom Appetit!

Chicken Quesadillas

Adapted from: Taste of Home

Prep Time: 15 mins

Cook Time: 10 mins

Tools Needed: large skillet, large nylon spoon, baking sheet, cutting board, paring knife, measuring cups & spoons, pastry brush

Ingredients:

3 cups of skinless, thinly sliced chicken breast
2/3 cup of salsa
2 green onions (chopped)
1 teaspoon ground cumin
½ teaspoon of cayenne pepper
½ teaspoon of salt
½ teaspoon of cracked pepper
½ teaspoon of dried oregano
6 large whole wheat tortillas
¼ cup of butter, melted
2 cups of grated cheese (I used cheddar!)
Olive oil for light frying

Directions:

1)      Preheat oven to 375 degrees. In large skillet on medium heat, combine onions, chicken, salsa, and all spices. Let cook for about 10 minutes stirring occasionally. While mixture cooks lightly brush the outside of the tortillas with melted butter and lay buttered side down on baking sheet.
2)      Spoon 1/3 cup of chicken mixture over half of each tortilla. Sprinkle with equal amount of cheese. Fold the tortilla closed into a half moon shape. Bake for 9-11 minutes (until edges crisp) and cut into wedges and sprinkle with cayenne (optional, I love my food spicy!). Serve immediately with guacamole, salsa and sour cream. Yields 6 servings.

Sweet Potato Shepherd’s Pie

What a whirlwind summer this has shaped up to be. I have been enjoying the 30 something weather to the fullest of my abilities, and am proud to say that I can officially participate in a sport that entails hand-eye coordination. Anyone who knows me can confirm that I am the definition of a klutz and should be banned from any sport for my own safety and self-preservation. But my lovely boyfriend took a chance on me and was kind enough to teach me the do’s and don’ts of the intimate game of Tennis. I have to admit that despite the lack of back and forth rallying, I do have a pretty mean serve. Oh yes, I forgot to mention, I also turned one year older this summer and as the saying goes, I am one year slightly wiser… when it comes to my food choices. I am challenging myself to not only simplify my meal ideas even further, but to also give you  all the flavour “goodness” punch you deserve.

In anticipation of last night’s Quebec elections, I decided on whipping up a true French Canadian classic, pâté chinois aka Shepherd’s Pie. Growing up in a half French Canadian family, weekly consumption of the famous pâté chinois was not out of the ordinary. The original recipe consists of three main ingredients: mashed potatoes, creamed corn, and ground beef. Of course, one must spice this up in order to not heavily rely on the accompaniment of Ketchup (which is a must in the traditional way of eating this dish). Following my challenge, I put a twist on this customary plate and was delighted with the mouth savouring results! Using creamy sweet potatoes in lieu of its fatty white brother, I found the health & flavour punch it deserved. Yup, my insatiable hunger was well satisfied and my Ketchup will remain in hibernation until next summer!

Xo Dom Appetit!

 

Sweet Potato Shepherd’s Pie

Adapted from: Rachael Ray

Prep Time: 30 mins
Broil Time: 10 mins

Tools Needed:

9 x 13 baking dish, large boiling pot, measuring spoons & cups, peeler, cutting board, chopping knife, large frying pan, electric hand mixer or potato masher

Ingredients:

3 large sweet potatoes (peeled and cubbed)
1 cup of milk
1 egg (beaten)
1 medium onion (chopped)
6 mushrooms (chopped)
3 garlic gloves (minced)
1 ½ pounds of lean ground beef
1 can of creamed corn
1 can of corn (whole-kernel)
2 tablespoons of olive oil
1 teaspoon paprika
1 teaspoon of cayenne pepper
1 teaspoon of oregano
1 teaspoon of herbes de provence
¼ cup of vegetable broth
Salt & Pepper to taste
1 cup of shredded cheddar cheese (optional)
Parsley (optional)

Directions:

1)      Place sweet potatoes in large pot with a dash of salt, cover and bring to boil. Cook until tender and drain (15-20 mins). Return potatoes to pot and mash with milk, beaten egg, paprika, salt and pepper. Pre-heat oven to High Broil.
2)      In a large frying pan on medium high heat, add olive oil and allow garlic and onions to sweat. Once slightly browned add ground beef and cayenne, oregano, herbes de provence, vegetable broth and salt & pepper to taste.
3)      In a 9 x 13 baking dish, add a layer of the meat mixture and top off with creamed corn and whole-kernel mix. Finally, smooth sweet potatoes on top of kernel layer and top off with a thin layer of shredded cheese. Broil on middle rack till edges turn golden brown (10 mins), remove from oven and top with parsley.

 

Guilt Free Chocolate Cupcakes with Chocolate Avocado Icing

It’s no secret; I have a serious sweet tooth and will find any reason to bake up a ridiculously large batch of…guilty pleasures. And if you follow my blog you can definitely attest that this is true. It’s a difficult feat living with such an illness. I honestly cannot go to bed without stuffing a couple chocolate covered almonds in my mouth or a slice of week-old pudding chomeur. For those of you who are not familiar with this French Canadian pudding cake, I warn you now: Stay Away! Ok, I might be slightly exaggerating but this is why I get so excited when I find a recipe that not only tastes so fantastic, but is also diet-friendly. So to honor those of you who want their muffin tops but not to wear them too, I dedicate this recipe to you!

The chocolate cake base is unbelievably moist and my most satisfying yet. Don’t be thrown off by the fact that there are no eggs, no butter, and barely any sugar or flour. I promise you, this little cake holds itself up just fine without it! The addition of applesauce and dairy free yogurt make the cupcakes so fluffy and give them just the right touch of sweetness. Those of you who are still not convinced are probably stuck on the fact that I used avocado as my choice of icing. I figured since I am trying a “healthier” cupcake (oxymoron?) I might as well go all the way! I could honestly tell you that I test tasted this icing on some of the pickiest people I know, and they loved it!

Xo Dom Appetit!

Guilt Free Chocolate Cupcakes

Adapted from: Chocolate Covered Katie

Prep Time: 15 mins

Bake Time: 15-18 mins

Tools Needed: medium mixing bowl, 1 cupcake tray, 12 cupcake liners, measuring cups & spoons, hand mixer

Ingredients:

1/3 cup cocoa powder

1 cup whole wheat flour

¾ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup sugar or evaporated cane juice (I only used ½ a cup since the applesauce was sweetened)

1 ½ tbsp cornstarch

1 ½ tsp pure vanilla extract

½ cup vanilla non-dairy yogurt (my fave brand: SoDelicious)

½ cup applesauce

3 tbsp coconut or canola/veg oil

½ cup almond milk (you can use regular milk if you prefer)

Directions:

1)      Preheat oven to 350 degrees. Line cupcake

2)      In medium bowl, mix dry ingredients and then beat in wet ingredients. Make sure not to overbeat. Spoon into lined tray and bake for 15-18 mins. Makes 12

Chocolate Avocado Icing

Prep Time: 10 mins

Tools Needed: hand mixer, medium mixing bowl, measuring cups & spoons

Ingredients:

2 ripe avocados

1 teaspoon vanilla extract

1/2 cup icing sugar (add more if you please!)

1/4 cup cocoa powder

Directions:

1) In a medium bowl, beat avocado, vanilla, icing sugar and cocoa powder until smooth. Spread on cupcakes. ENJOY!

Salmon & Avocado Tartar

I would like to tell you about the most fabulous little bite of textural heaven that I recently experienced: Salmon & Avocado Tartar. Yes, it’s definitely as tasty as it looks. Don’t be fooled by the complex sounding “tartar” title. This quick fix meal can easily be assembled as an unanticipated app for your in-laws or a triumphant main, paired with a glass of crisp white for your fellow comrades. I rarely make raw fish at home, so I was really keen on getting the right cut for dinner with my dearest sis. The key is to go straight to the source and make sure that the kid behind the glass rep’ing the fish is giving you not only the freshest, but the finest cut they’ve got. Make sure you mention that this fine filet is being sacrificed for a home style tartar and they should cube it up for you at no extra charge! Not too shabby eh?

Now, you can’t make a tartar without truffle oil. There is no comparison to the rich, mushroom-y flavors of this aphrodisiac oil. I bought a bottle on my adventures in the South of France and have not looked back since. Don’t worry; if you don’t have some of this heavenly stuff lying around you can always switch up the flavor with sesame & olive oil. I also insist on a chunk of aged parmesan shavings and fresh chives being added to the mix. Top this tasty beauty off on a rocky bed of vibrant green avocados and you’ve got yourself the perfect spring dish. Oh ya, a side of salt & peppered crostini’s are a must…how else are you going to soak up all those oils?

Xo Dom Appetit!

Salmon & Avocado Tartar

Prep time: 10 mins

Tools Needed: medium mixing bowl, measuring spoons, cutting board, knife, wooden spoon

Ingredients:

1 filet of fresh salmon (approx. 8 ounces, diced, sushi-grade)
¼ cup of grated aged parmesan

1 1/2 teaspoons of truffle oil (if you are using sesame oil then use ½ a teaspoon and work your way up!)
2 tablespoon of extra virgin cold pressed olive oil
1 bunch of chives (chopped)
2 ripe avocados (chopped into cubes)
Kosher Salt & Cracked Pepper
Black sesame seeds (optional)

Directions:

1)      In a medium bowl, mix salmon, oils, parmesan and chives. Season with a dash of salt & cracked pepper.
2)      Place avocado on plates and sprinkle with black sesame seeds. Top off with a scoop of tartar and serve with a side of baked crostinis. Serves 2.

Grilled Corn on the Cob

Hallelujah to BBQ season! Nothing inspires me more than strolling around my neighborhood and being surrounded by the aromas of roasting veggies and grilling meats.  You can’t honestly admit that the lingering scents of fired up grills don’t get your tummy rumbling and your mouth salivating? That’s what I thought. The best part of this time of year is the abundance of budding produce found in your local farmer’s markets that are just perfect for the ‘Q. An endless list of lovely charred combinations can be effortlessly complemented with a crisp glass of white wine!

Speaking of beautifully grilled veggies, I hit the jackpot with last night’s corn on the cob. It was the perfect blend of sweet and crunch. As mentioned above, I will find any reason to light up the BBQ and these fresh cobs were spot on. I don’t believe in following the traditional boil and butter method so I dressed my corn with a few of my trusty favorites: cayenne, red chili flakes, and a drizzle of olive oil. This recipe is so simple and definitely a crowd pleaser! Serve it as a side dish or even the main attraction – the flavour will speak for itself.

Xo Dom Appetit!

Grilled Corn on the Cob

Prep Time: 5 mins
Cook Time: 20-25 mins

Tools needed: measuring spoons, aluminum foil, small mixing bowl, BBQ

Ingredients:

3 corns on the cob (husks removed)
1/8 teaspoon cayenne
1/8 teaspoon paprika
1/8 teaspoon red chili flakes
1/8 teaspoon salt and fresh ground pepper
1-2 tablespoon of olive oil

Directions:

1) Mix spices together in small bowl. Drizzle corn with oil to lightly coat and rub in the spices on each cob (just a couple dashes per cob!). Wrap tightly in aluminum foil and BBQ on medium heat for 20-25 mins turning halfway. Enjoy!

Key Lime Cupcakes

The sunny skies and 20-something weather have not only awoken my spirits but also those of the lovely Starbucks ladies working today. I am sitting here doing my best to stay busy, while my best friend is engulfed in her studies (as always), when we were suddenly and very graciously interrupted: “Hi, we were wondering if you guys would like to try our new raspberry scones and cookies & cream Frappuccino’s?” Is that even a question? OMG, YES! This was the complete highlight of my day. The warm scones and cold shake left me reminiscing of the heavenly Key Lime cupcakes we baked last weekend…which is of course today’s subject.

Ok, these are not quite “key” lime cupcakes since we couldn’t get our hands on key lime juice or the actual limes. But the alternative choice of lime did the job just fine! I, who really could not tell the difference between either lime, was more than thrilled with the scrumptiously divine cakes. To be frank, I find it challenging and a bit heartbreaking leaving my salted caramel chocolate cupcakes behind, or anything chocolate-y for that matter, however the weather’s been calling for sweet-tart refreshing treats and it’s about time I deliver. This cupcake gives me a cooling effect that almost replaces a cold shower after my daily thirty minute jogs (lol, a real calorie balancing-act!). The creamy icing mixed with the fresh lime zest is stellar and probably my favourite part of the cupcake. It is not too sweet and offers a perfect topping to the light and fluffy minty coloured cupcake. And get this: you are being good to your body too since limes are very high in Vitamin C! I am not going to steer you in the wrong direction though…these are super delicious but definitely not Weight Watchers approved! ;)

Xo Dom Appetit!

Key Lime Cupcakes
adapted from: My Madison Bistro - originally Bon Appetit

Prep Time: 20 mins
Cook Time: 15-18 mins

Tools Needed: large mixing bowl, medium mixing bowl (2), measuring cups & spoons, grater, hand blender, cupcake tray, paper liners, ice cream scoop (for scooping mix into trays)

Ingredients:

Cupcakes:

1 3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter (room temperature)

1 1/4 cups sugar

2 large eggs

2 1/2 tablespoons fresh lime juice

1 tablespoon finely grated lime peel

3 dashes green food colouring

3/4 cup buttermilk

Icing:

1 package cream cheese (room temperature)

1 1/2 cups powdered sugar

1/2 cup unsalted butter (room temperature)

1 tablespoon finely grated lime peel

1/2 teaspoon vanilla extract

Directions:

1) Preheat oven to 350 degrees F and line cupcake tray with paper liners (makes 12). Whisk flour, baking powder, baking soda and salt in a medium bowl. Beat butter in a larger bowl until smooth and then beat in sugar, eggs (one at a time), fresh lime juice, lime peel and food colouring - don't be surprised if mixture curdles, it is normal! Beat in flour mixture (3 additions) alternating with buttermilk (2 additions). Spoon mixture into liners and bake for 15-18 mins. Remove from pan and allow to cool on wire racks.

2) Beat cream cheese, powdered sugar, butter, grated lime peel, and vanilla in medium mixing bowl until creamy. Spread over cupcakes and enjoy!

Self-Serve Sushi!

I am so excited to share my first homemade sushi experience with you, mostly because it was utterly fabulous. Yes, I am aware that making sushi at home is not a novel idea but I have been apprehensive of taking the sushi masters’ expertise into my own hands. Can you blame me? They look so focused and diligent when rolling these spectacular little rolls stuffed with exotic flavors and flare. Their presentation never stops short and always leaves me with great appreciation for their skill and creativity. Undeniably, I would ingest sushi for breakfast, lunch and dinner without hesitation if it wasn’t so exceedingly pricey. My little bro (who shares my adoration for sush’) encouraged me to get these nimble fingers a rollin’ and the results were simply delish. We decided to stick to beginner level and use basic fillings to ensure no disaster rolls going to waste...not that they ever would with my hungry belly around! Our menu included a fresh avocado & crab roll, our take on the "Vancouver" roll – cream cheese & smoked salmon, and a grilled shrimp & crab roll with carrot shavings. Not too shabby for a couple of amateurs! This is a great “sharing” experience, so invite some peeps over and give it a try! But most importantly, don’t forget the sake!

Xo Dom Appetit!

Self-Serve Sushi!

Prep Time: 60 mins

Cook Time: 20 mins

Tools Needed: large boiling pot with lid, measuring cups, mesh strainer, wooden spoon, medium saucepan, large wooden bowl (or glass), sushi rolling mat, cutting board, sharp knife, large serving plate, saran wrap

Ingredients:

2 cups of sticky rice/Japanese rice (uncooked)
2 cups of water
¼ cup of rice vinegar
2 teaspoons of salt
2 tablespoons of sugar
1 package of Nori
Black sesame seeds
1 package of imitation crab (sliced)
1 large ripe avocado or 2 small ones (sliced)
1 package of cream cheese
1 package of smoked salmon
2 green onions (chopped)
1 cucumber (sliced)
3 giant tiger shrimps (sliced & lightly fried)
½ cup of shredded carrots
Soya sauce for dipping

Directions:

1) Sushi Rice: heat vinegar, sugar and salt in saucepan over medium heat until sugar and salt have dissolved. Make sure mixture does not boil. Remove from heat and set aside.
Rinse rice in cold water. Allow rice to sit (about an hour) and rinse again until water runs clear. Use equal amounts of rice to water ratio and cook in large pot with lid according to package instructions (boil- let simmer on low heat until all water has evaporated approx 20 mins) OR you can also use a rice cooker! Once the rice is done cooking, remove the lid and allow cooling for 15 mins. Transfer rice to wooden or glass bowl and mix in vinegar mixture with wooden spoon allowing rice to cool down before using.

2) On a flat surface, lay rough side of nori facing upwards on the sushi mat. Wet your hands to roll up a ball of rice and spread it along the nori leaving only a small margin along the top clear in order to close sushi roll properly (*keep hands wet for rice handling and dry for nori handling). On the edge of your nori add whatever fillings you desire! For the Vancouver roll we put a couple slices of cucumber, a long slice of cream cheese, chopped green onions, and 3-4 pieces of smoked salmon. For the California roll, we added a few pieces of cucumber, sliced avocado and crab. For our final roll we added lightly fried tiger shrimp, slice crab, and shredded carrots. Once fillings are added, use the closer edge of the mat and being to roll over the fillings tightening it as you go. Continue rolling and tightening as you go until you reach the end and give it an extra tight squeeze on all ends. Remove mat and with a wet sharp knife cut your roll into 6-8 pieces and serve!

3) If you want your rice on the outside of your roll and the nori on the inside you will need to cut a piece of saran wrap a bit longer than your nori and place on rolling mat beneath the nori (rolling mat- saran wrap- nori- rice- sesame seeds). Flip rice side over onto saran wrap fill with ingredients. Roll tightly ensuring saran wrap does not get stuck into roll. Cut and serve!