Tomato Coconut Curry Chicken with Basmati Rice

As most of you know, my father is from the West Indies, Guyana to be exact. This cultural influence has rendered me spice obsessed. I love spicy food. The strong scent of simmering curry always leaves me weak in the knees. I have been eating quite a few varieties of curries lately, Thai being one of my favorites. Thai curry usually consists of curry paste, coconut milk, veggies, meat and herbs. It’s a perfect combination as the dominant flavors of the curry are softened by the lightly sweetened tastes of the coconut milk.

I was feeling a tomato-y coconut curry and found a very basic recipe online to follow and change to my liking. This is the perfect recipe to make if you find chicken thighs on sale at your local grocer. These are my favorite, as the dark meat of the chicken is always the juiciest and has the most flavors. To top it off, this recipe is extremely easy and there is absolutely no way you can mess it up! The taste get more flavorful the following day when eating seconds, one the flavors have completely settled. Enjoy this easy dish on a bed of fragranced jasmine rice.

Xo Dom Appetit!

Tomato Coconut Curry Chicken

with Basmati Rice

Adapted from Best Recipes

Prep Time: 25 mins

Cook Time: 1.5 hours

Tools Needed: 9 x 12 baking dish, cutting board, knife, medium mixing bowl, and aluminum fowl

Ingredients:

12 chicken thighs (boneless and skinless)

1/2 cup of flour

2 tablespoons of curry

1 tablespoon of ginger

1 teaspoon of cumin

1 teaspoon of cayenne pepper, salt, black pepper

1 medium onion (chopped)

5-6 garlic cloves (chopped)

1 red pepper chopped

1 can of strained tomatoes

1 can of diced tomatoes

1 can of coconut milk

Directions:

1)      Preheat oven 350 degrees F.

2)      Spray baking dish with PAM and add diced tomatoes to the bottom.

3)      Coat chicken in flour in medium bowl and then lay over tomatoes. Add curry, ginger, cumin, cayenne, salt, pepper, mushrooms, onion, garlic and red peppers and combine completely. Top off with half can of strained tomatoes. Cover dish with aluminum foil and place in the oven. Stir occasionally.

4)      Cook for 1 hour and then add coconut milk. Recover and cook for an additional 30 mins. Remove from oven and let stand. Serve over bed of rice.

Easter Treats: Lemon Meringue Cupcakes

This is my first entry under my new and improved BlogSpot, and I find it only appropriate to kick it off with a sweet egg and lemon Easter Treat: Lemon Meringue Cupcakes. For the loyal, culinary challenged followers, I promise I will get back to my easy-to-make recipes very soon. For now I need to express my gratitude and excitement for the sunny plus 11 degree weather we are having today. It is nothing but fabulous to finally slip on my high heels, minus the winter abused nylons, and run out my front door with my jacket unbuttoned. The glow on the faces of passer-by’s slowly letting the warmth of the sun back in after our harsh winters wrath is priceless. It’s funny how the change of weather suddenly inspires us collectively to be kinder to one another and aspire for more. We are suddenly rushing to the gym for memberships, searching for projects that inspire us, and making more social appearances. Terrace season is just around the corner.

I borrowed this recipe for Lemon Meringue Cupcakes from Martha Stewart’s collection. I have been craving lemon meringue pie for a while now and was thrilled when I stumbled upon this lemon buttermilk cupcake recipe. It is absolutely genius, consisting of a moist lemon buttermilk bottom, layered with a smooth lemon zest curd, and topped off with a fluffy perfectly whipped meringue. I went all out on this one and bought myself a hand held blow torch to brown the meringue. I am not going to lie; this recipe ain’t easy as pie.  But if you have the time and the craving, it’s well worth it!

Xo Dom Appetit!

Lemon Meringue Cupcakes

Taken from Martha Stewart Recipes

Prep Time: 50 mins (total for cupcakes, lemon curd, and meringue)

Bake Time: 20 mins

Tools Needed: large mixing bowl, medium mixing bowl, thick-bottomed saucepan, whisk, electric mixer, 2 cupcakes trays, liners, rubber spatula, pastry bag with tip, wooden spoon, plastic wrap, measuring cup and spoons, thermometer, small saucepan, kitchen blow torch (optional)

Ingredients:

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, room temperature

Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

1 cup buttermilk

Lemon Curd (see below for instructions on how to make)

Meringue frosting (see below for instructions on how to make)

Directions:

1) Preheat oven to 325. Line cupcake trays. Whisk flour, baking powder, and salt together in medium bowl.

2) In large bowl cream butter and sugar with electric mixer until fluffy. Add eggs one at a time beating until incorporated. Use rubber spatula to scrap sides. Beat in zest and vanilla. Add flour mixture in three batches alternating with buttermilk and lemon juice. Beat until all combined.

3) Spoon batter into cupcake trays, ¾ full. Bake rotating halfway. Remove once golden brown. Once completely cooled down, spread 1 tablespoon of lemon curd onto the middle of each cupcake. Fill pastry bag with frosting and swirl onto each cupcake forming a peak. Hold blow torch 3-4 inches from each cupcake and lightly brown each top. Serve immediately. Makes 24 cupcakes.

Lemon Curd

Taken From Martha Stewart Recipes

Prep Time: 20 mins

Cook Time: 10 mins

Ingredients:

8 large egg yolks

Finely grated zest of 2 lemons

1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)

1 cup sugar

1/8 teaspoon salt

1 1/4 sticks (10 tablespoons) unsalted butter cold, cut into pieces

Directions:

1) In a heavy bottom saucepan whisk together yolks, lemon zest, lemon juice, and sugar. Cook over medium-high heat, stirring constantly with a wooden spoon until the mixture is thick enough to coat the back of the spoon (8-10 mins).

2) Remove from heat and add salt and butter, one piece at a time until smooth. Cover with plastic wrap (directly onto the mixture pressing down to ensure that it doesn’t grow a layer of skin) and put in fridge for 1 hour to chill and set

Seven Minute Frosting

Taken From Martha Stewart Recipes

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients:

1 1/2 cups plus 2 tablespoons sugar

2/3 cup water

2 tablespoons light corn syrup

6 large egg whites room temperature

Directions:

1) Mix 1 ½ cups of sugar, water and corn syrup in a small saucepan. Bring to a boil over medium heat, stirring occasionally until sugar has dissolved. Continue boiling until syrup reaches 230 degrees.

2) In the bowl of a baking mixer fitted with whisk attachment, whisk egg whites on medium-high speed until peaks form, add sugar, and beat until combined.

3) As soon as sugar reaches 230 degrees, remove from heat and slowly pour syrup down the side of the mixing bowl. Whisk until mixture is completely cool (test by touching bottom of the bowl- about 7 mins). Use immediately.

Cardamom Carrot & Applesauce Cupcakes with White Chocolate Cream Cheese Icing

As I have mentioned before, I love incorporating the dynamic flavors of vegetables in my favorite desserts. I am currently on a cupcake high and the cravings continue to grow. The use of sweet veggies such as carrots, not only adds moisture to the mixture but also provide you with a great dose of energy and vitamin A to tackle your daily activities. With my left over icing from the chocolate cupcakes I made a few days ago, I decided to adapt a cardamom carrot cake recipe I stumbled upon by adding applesauce to the batter and turning them into cupcakes. Of course they turned out phenomenal and just as moist as I had suspected. The sweet aromas of cardamom and cinnamon instantly filled my home and I knew this creation was worth sharing.

I brought a tray of these scrumptious desserts in to share with my lovely co-workers. To my surprise one of my fellow colleagues decided to play a little “Cupcake Wars” on me and had his girlfriend bake some up as well. I was caught off guard by his actions, however intrigued at what the verdict might be amongst our group. I was fortunate enough to have a test group at home to be confident that my dessert would not fail to disappoint. I was right to believe so, as my Cardamom Carrot & Applesauce Cupcakes ranked 9.4/10 leaving my poor opponent a mere 6.2/10. Looking forward to my next challenger! ;)

Xo Dom Appetit!

Cardamom Carrot & Applesauce Cupcakes

(adapted from: Andria Gaskins, Ultimate Recipe Showdown)

Prep Time: 30 mins

Cook Time: 20-25 mins

Tools Needed: baking mixer, rubber mallet, food processor or grater, measuring cups and spoons, large mixing bowl, cupcake pans (2), paper liners, large mixing bowl

 Ingredients:

¾ cup of canola oil

1 ½ cups of white sugar

½ cup of packed brown sugar

2 teaspoons of vanilla extract

4 large eggs (room temperature)

3 cups of grated carrots (6-8 carrots)

1 cup of applesauce

3 cups of all purpose flour

1 ½ teaspoon of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

1 teaspoon of ground cardamom

½ teaspoon ground cinnamon

1 cup of buttermilk (room temperature)

¾ cup of chopped pecans

Directions:

1)      Preheat oven to 350 F. Line cupcakes tins with paper liners.

2)      In baking mixer, beat sugars and oil until combined. Mix in vanilla and eggs. Mix in carrots and applesauce.

3)      In large mixing bowl sift flour, baking soda, baking powder, salt, cardamom, and cinnamon. With mixer on low add flour mixture to carrot mixture while adding buttermilk, beginning and ending with flour mixture. Fold pecans into batter.

4)      Spoon batter into lined cups and bake for 20-25 mins. Remove cupcakes from pans to cool completely. See icing recipe below.

White Chocolate Cream Cheese Icing

Prep: 15 mins

Tools Needed: baking mixer, rubber spatula, measuring cups and spoons

Ingredients:

¾ cup of half the salt butter

1 ½ packages of cream cheese (room temperature)

5 cups of icing sugar (confectioners’ sugar)

2 teaspoons of vanilla extract

4 ounces of white chocolate (melted and cooled)

5-6 tablespoons of heavy cream

Directions:

1)      In the bowl of baking mixer on medium speed, beat butter and cream cheese together.

2)      Reduce speed and add icing sugar, mix until combined. Add vanilla and white chocolate; continue to mix at medium low speed. Add heavy cream and beat until combined. This makes an enormous amount of icing, play with the measurements to suit your desired quantities.

(adapted from: Andria Gaskins, Ultimate Recipe Showdown)

Cupcake Couture: Chocolate Cupcakes with White Chocolate Cream Cheese Icing

Cupcakes have officially taken over! They are absolutely EVERYWHERE! From Traditional Vanilla butter cream to Chocolate Curry, these personal little bites of delight are in hot demand $$$ on TV and in your local Bakery. I was at a bridal show the other day (Don’t get any ideas now, my girlfriend works PR for the firm representing the show) and found it quite fascinating that these wonderful little cup-sized cakes are pushing their bigger brother out of the way to hold the spotlight as the “new wedding cake”. Not as traditional, but much more practical…no?

I am a firm believer that one does not need to wait for a special event in order to spoil themselves. Every day is a celebration, and what better way to enjoy the little bit of time we have outside of work, than to bake a batch of scrumptious designed mini cakes…made by you. Sprinkles, creamy icings, bright colors, and the buttery rich tastes, are some of the many reasons that cupcakes are so unique and have such an appeal nowadays. It’s all about the allure of making that one cupcake that defines who you are and makes you feel special. All these thoughts about sugar had me craving extremely chocolaty cupcakes, loaded with sweet cream cheese icing.

After browsing the food network for ideas, I came across a great chocolate cupcake recipe made with my favorite ingredient: sour cream, in addition to a white chocolate cream cheese icing that I stole from a carrot cake recipe. There are only two types of icings that I can endure: butter cream and cream cheese. It is the icing that makes the cake, not vice versa. However, a moist cupcake recipe is key. Avoid any quick birthday party c-cakes, as you will be only wasting your time and most importantly your ingredients. Now bear in mind, I do live in an apartment with a revolving door of people, so left over sweets are never an issue. For those of you that are not as fortunate, feel free to share these delights with your co-workers. You do have your figure to keep, with summer just around the corner!

Xo Dom Appetit!

Chocolate Cupcakes

(taken from: Barefoot Contessa, Chocolate Cupcakes)

Prep Time: 25 mins

Cook Time: 18 mins

Tools Needed: medium mixing bowl, large mixing bowl, baking mixer, measuring cups and spoons, rubber spatula, 2 cupcake pans (12 cups each)

Ingredients:

¾ cup of half the salt butter (room temperature)

2/3 cup of granulated sugar

2/3 cup of packed brown sugar

2 extra large eggs (room temperature)

2 teaspoons of pure vanilla extract

1 cup buttermilk (room temperature)

½ cup of sour cream (room temperature)

2 tablespoons of brewed cappuccino mix (or coffee)

1 ¾ cups of all-purpose flour

1 cup of cocoa powder

1 ½ teaspoons of baking soda

½ teaspoon of salt

Directions:

1)      Preheat oven 350 degree F. line cupcake pans with paper liners.

2)      Cream butter and sugars in the bowl of a baking mixer on high speed until light and fluffy. Lower speed and add eggs and vanilla mixing well.

3)      Whisk buttermilk, sour cream, and coffee mix in medium size bowl. In a large mixing bowl, combine flour, cocoa, salt, and baking soda. Mix well.

4)      On low speed, add buttermilk mixture and flour mixture alternatively to the sugar mix, starting with wet mix, then dry, until both are completed. Mix only till blended, making sure that all ingredients are mixed in. (use rubber spatula to push all ingredients together in mixer)

5)      Scoop batter into cupcake liners and bake in the oven for 18-20 mins checking after 15 mins with a toothpick. Once toothpick comes out dry, remove cupcakes from the tins and allow to cool before icing. Makes 24 cupcakes

White Chocolate Cream Cheese Icing

(taken from: Andria Gaskins, White Chocolate Cream Cheese Icing)

Prep: 15 mins

Tools Needed: baking mixer, rubber spatula, measuring cups and spoons

Ingredients:

¾ cup of half the salt butter

1 ½ packages of cream cheese (room temperature)

5 cups of icing sugar (confectioners’ sugar)

2 teaspoons of vanilla extract

4 ounces of white chocolate (melted and cooled)

5-6 tablespoons of heavy cream

Directions:

1)      In the bowl of baking mixer on medium speed, beat butter and cream cheese together.

2)      Reduce speed and add icing sugar, mix until combined. Add vanilla and white chocolate; continue to mix at medium low speed. Add heavy cream and beat until combined. This makes an enormous amount of icing, play with the measurements to suit your desired quantities.

The Healing Powers of Chicken Soup

For those of you who have noticed, and shame on those who haven’t, I have been terribly, contagiously sick all weekend. Actually, it’s been a 5 day weekend to be exact. It’s truly crazy how quickly you can recluse from society when your body aches and you’ve managed to empty two tissue boxes and moved onto the TP rolls. Gross, I know. On the bright side of things, the entrapment of dear Mother Nature’s maladies, allowed me a weekend of undisturbed relaxation and reflection. I also ate tons of unnecessary foods and spent a ridiculous amount of money at Bulk Barn. Thank God Bulk Barn made its way to Montreal! This place has everything you could imagine, from gummy bears to coconut flour, in bulk. It’s a bakers dream. I definitely stocked up for the cupcakes I will be baking next week… but for today, I need something to nip this parasite in the butt. The gloves are off and I am tackling this bad boy with some veggie power, and a little fatty protein of course.

Chicken Soup for this little sick girls Soul, is what the doctor ordered. This soup is a creation of several veggies sitting in my fridge and one BBQ’ed chicken, courtesy of Provigo’s Deli section. This colorful medley will not only clear your congested senses but will also fill your home with that warm hearty feeling that we were teased with last week (From 10 degrees Celsius to 10 cm of snow in one day?!?! Mother Nature, is this completely necessary?). If we can’t fight the weather, we might as well enjoy its lingering days by filling our bellies with a nutritious bowl of this simmering concoction.

Xo Dom Appetit!

Chicken Medley Soup

Prep Time: 30 mins

Cook Time: 45 mins

Tools Needed: cutting board, knife, large skillet, large pot, wooden spoon

Ingredients:

1 medium onion

6 garlic cloves

6 carrots (washed and chopped, not peeled)

3 celery stalks (washed and chopped)

1 package of green beans (washed and chopped)

1 can of diced tomatoes

1 can of crushed tomatoes

1 package of non-salted chicken broth

5 cups of water

1 Whole BBQ’ed Chicken

1 cup of wild rice (uncooked)

1 large handful of water cress (washed and stems cut)

1 teaspoon of hot chili flakes, cayenne pepper

1 tablespoon of olive oil (for browning of veggies)

Splash of Red Wine (optional)

Salt and Pepper to season

Directions:

1)      Put broth and water to boil in large pot. Add wild rice to boiling pot. Add can of diced and crushed tomatoes and leave to boil on medium heat. Stir occasionally.

2)      Add oil to large skillet and over medium high heat brown the onions, garlic and carrots. Add celery and a splash of wine allowing all veggies to get a bit charred; ensure to stir so veggies do not stick. Add green beans.

3)      Cut up chicken into slices and add to large pot. Add browned veggies and spices (chilis, cayenne, salt and pepper). Cook at medium low heat for 30 mins and then simmer on low for 10-15 mins. Cool and serve. This makes about 16-20 servings, so feel free to freeze leftovers!

A Chinatown Treat: Shrimp and Bamboo Shoot Dumplings with Peanut Sauce

Anyone who is familiar with their city will admit that an afternoon in their local Chinatown feels like a complete cultural displacement. The hustle and bustle of these small but extremely organized cities within cities will never cease to amaze me. The vibrant colours and strong odours changing from grocer to grocer are extremely distinct and give you a sense of what China must taste like. The thing about Chinatown is that no matter what the weather or time of day, each little market is jam-packed with their local shoppers, curious tourists looking for hot deals, and floaters like myself searching for dinner ideas. Every store differs from the next, and without a translator you are left blinded to what could be one of the best meals you have ever created.

I was craving dumplings yesterday and knew I was not going to kick this craving easily. So I considered myself lucky to have my Chinatown savvy girlfriend with me while buying the basic ingredients to make my own Shrimp and Bamboo Shoot Dumplings. I still can’t get over the simplicity to making these little stuffed wonders. They are sooooo easy to make and the flavour in each bite is irresistible. The blended tastes of the shrimp, coriander and bamboo shoots make for the perfect amuse-bouche. This is also a very interactive appetizer to make. If you are having friends over, get them to join in for the prep work, of course offering them a glass of red for their efforts. Serve these steamed or lightly fried finger foods with your fave dipping sauce, or make your own! I suggest this amazing peanut sauce that I took from the wonderful Chuck Hughes (also my inspiration for the dumplings, and he is from Montreal!!).  

Xo Dom Appetit!

Shrimp and Bamboo Shoot Dumplings

(adapted from Chuck's Day Off: Dumplings)

Prep Time: 20 mins

Cook Time: 40 mins (to cook all dumplings – 10 mins about each batch of about 6)

Tools Needed: food processor, bamboo steamer (or regular steamer, but tastes better with bamboo!), cutting board, knife, 2 baking pans, medium  size saucepan, small bowl, basting brush, measuring cup and spoons, medium size skillet, spatula

Ingredients:

16 de-shelled/ de-veined medium size shrimps

3 garlic cloves

¼ cup of chopped cilantro

¼ cup of water cress

3 bamboo shoots chopped

1 teaspoon of sesame oil

1 pinch of chilli flakes

Zest of 1 lime

½ teaspoon of salt

1 teaspoon of pepper (crushed)

1 package of round wonton wrappers

2 chives thinly sliced for garnish

Vegetable oil for frying

Directions:

1)      In food processor combine shrimp, garlic, cilantro, water cress, bamboo shoots, sesame oil, chilli flakes, lime zest, salt and pepper. Process until smooth paste, 1-2 mins.

2)      Take wonton wrappers and spoon mixture into centre, brushing edges with water lightly. Fold the wonton over making a half moon shape pressing lightly to enclose mixture within and lay on baking sheet. Continue until mixture is complete.

3)      Put bamboo steamer over boiling water and steam dumplings for about 10 mins per batch. Set aside on covered plate.

4)      You can enjoy dumplings steamed or right before serving lightly fry on a skillet. Sprinkle with chives and serve. Makes about 40 dumplings.

Peanut Butter Dipping Sauce

(adapted from: Chuck's Day Off: Peanut Butter Sauce)

Prep Time: 5 mins

Cook Time: 5 mins

Tools Needed: small saucepan, wooden spoon, measuring cup and spoons

Ingredients:

½ cup of vegetable broth

¼ cup of smooth peanut butter

1 tablespoon of soy sauce

1 tablespoon of red wine vinegar

1 tablespoon of honey

½ teaspoon of toasted sesame oil

Salt and pepper

Directions:

1)      In small saucepan over medium heat mix all ingredients for about 5 mins until texture is creamy. Remove from heat. Serve with the dumplings and enjoy! J

Saturday Morning Sunrise: Caramelized Apple and Cheddar Cheese Crêpes

I love Saturday mornings because it means that I still get one more sleep-in before work starts again. I love the first morning sun creeping through the blinds, gently reminding you that spring is around the corner. I love waking up to a house full of people ready to make a big hungry-man breakfast, and more than anything, I love the first sip of my citrus vanilla tea. Hmmmm…Saturday mornings. They’ve evolved so much since we were kids, yet stayed exactly the same. Still satisfying, but the cartoons just aren’t the same. The creative animated geniuses out there might still be asleep, but the foodies in this household are awake and hungry.

Breakfast is my favourite meal of the day. It is so satisfying and provides you with energy to face the day ahead. I still cannot understand how people skip this extremely critical meal. I actually can’t think straight if I don’t eat first thing in the morning, or hourly. So when my sister rolled in this morning bragging about the crêpes she had made last night with her buddies, I was instantly salivating. I want crêpes! Delicious warm and sweet crêpes stuffed with something delicious and a hint of salt. Yes…crêpes it is. I had a few left over apples and a small chunk of extra old cheddar cheese left, so why not? My darling sister lent her crêpe making expertise and I obediently followed her lead while caramelizing my apples for this easy and quick breakfast. I layered the apples over the warm crêpe and added a few slices of extra old cheese. The lightly sweet and bitter flavours from the apples mixed with the salty strong tastes of the cheese teases the palate like no other. Drizzle some pure maple syrup on top of this morning delish, and voilà! A no stress, no mess, little taste of Paris!

Xox Dom Appetit!

Caramelized Apple and Cheddar Cheese Crêpes

Prep Time: 15 mins

Cook Time: 20 mins

Tools Needed: 2 medium frying pan, medium mixing bowl, ladle, measuring cup, knife, peeler, cutting board, whisk

Ingredients:

2-3 apples

1 tablespoon of brown sugar

1 tablespoon of butter

8 slices of cheese

1 cup of all-purpose flour

1 cup of milk (give or take)

¼ cup of granulated sugar

Pinch of salt

1 egg

Pure Maple Syrup for drizzling

Directions:

1) Peel and cut apples into thin slices. Cut cheese slices and put to the side. (If you prefer grated cheese, go right ahead!)

2) Melt butter on pan in medium heat and add apples, caramelizing with brown sugar. Cover and set aside once softened.

3) Whisk flour, sugar, salt and milk in bowl making sure that the consistency is not too thick and not too liquid (add milk if needed)

4) Melt small pad of butter in pan on medium heat and drop 2/3 of a ladle in pan, making sure to twist pan so batter is equally distributed and thinned out (as thin as possible). Cook on each side for approx. 2 mins, ensuring does not burn, flipping once golden brown. Remove and put on plate. Continue until all batter is completed.

5) Spoon apples into center of crêpe and top off with cheese. Flip one side of crêpe over and roll closed. Drizzle with maple syrup and serve! (The batter makes 10 crêpes, but I suggested filling for 6 crêpes. You can increase the apples for more filling!