Happy New Year 2012!

Wishing everyone a healthy, happy and prosperous New Year 2012!

Paris Marché

I can only say that I have been very very busy with other activities this year and rather uninspired food-wise with my local fare.  Somehow vegetables packaged in plastic bags do not entice me.  On my recent trip to Paris, I passed by my favourite marché and instead of being able to buy food, I took photographs.  Who would not want to buy this produce and produce something exciting in the kitchen?  It is such a shame that I stayed in a hotel with no cooking facilities!

Nanaimo Bars

Recently one of my colleagues asked me about a tasty treat he sampled at the Canadian Stand at the Bazar International* in Luxembourg.  He couldn’t remember the name but said that this Canadian specialty was so decadent that you could only eat 1 piece in a sitting and consisted of 3 layers including the chocolate topping.  “Nanaimo Bars” was the first thought that came to my mind and sure enough after a google check he confirmed that was indeed the treat in question.  It seems that these are so rare in Luxembourg that they are only imported for the Bazar and they sell out quickly.  

Legend has it that Nanaimo Bars originated in the city of Nanaimo on Vancouver Island, British Columbia.  Other places have also laid claim to this yummy treat and the search for documented proof of origin is on-going.  Whatever the outcome these tasty treats are truly a Canadian speciality.  

In my house we didn’t make Nanaimo Bars but a close and slightly simpler cousin called “Chocolate Squares”.  These are also very decadent but the base layer doesn’t include egg and the middle layer omits the custard powder so the result is a little less rich and creamy.  These days there are other variations of the squares that include mint and coffee flavours.  I have my own ideas now for some more uniquely European spins on the recipe too.

Since this was my first attempt at the official Nanaimo bars, I used the classic recipe from the City of Nanaimo site http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html but modified it to use ingredients that are more readily available here and adapted it to metric measurements.  I replaced the graham cracker crumbs with crushed digestive biscuits, used a vanilla pudding powder and custard powder and chose a lower cocoa content chocolate than what I would normally use.  I think the results were acceptably close to the original.  At least I would hope that it will satisfy Nanaimo Bar cravings until the annual return of the imported “REAL THING” at the Bazar in Luxembourg.

Nanaimo Bars

Base

125 mL (1/2 cup) unsalted butter

60 mL (1/4 cup) sugar

75 mL (5 Tbsp) cocoa powder

1 egg, beaten

300 mL (1-1/4 cups) graham wafer crumbs (or digestive biscuits)

125 mL (1/2 cup) finely chopped almonds

250 mL (1 cup) shredded coconut

Melt butter, sugar and cocoa power in the top of a double boiler.  Add egg; stirring until thickened.  Remove from heat; stir in remaining ingredients.  Press firmly into an ungreased 20 cm square (8” x 8”) pan.  Refrigerate.

Middle Layer

125 mL (1/2 cup) unsalted butter

40 mL (2 Tbsp + 2 tsp) cream

30 mL (2 Tbsp) vanilla custard power (Bird’s Eye or vanilla pudding powder)

500 mL (2 cups) icing sugar

Cream together butter, cream, custard powder and icing sugar.  Beat until light and fluffy.  Spread over base layer.  Refrigerate.

Topping

115 g (4 oz) semi-sweet chocolate (+/- 45% cocoa content such as Cote d’Or Noir Puur)

30 mL (2 Tbsp) unsalted butter

Melt together chocolate and butter in top of a double boiler over low heat.  Allow to cool then spread evenly over middle layer.  Chill in refrigerator until set.  

Remove from pan and slice into 16 squares.  

* Bazar International is an annual charity event held at LuxExpo in Luxembourg in late November / early December.

Merry Christmas!

Europe is experiencing such extreme weather and travel chaos this year.  I hope that all the stranded passengers find a way to enjoy the holiday.  I was fortunate that my travel plans were not disrupted by more than a 1/2 hour delay in reaching my final destination but in the past I have missed flight connections and Christmas parties due to winter conditions.

As a child growing up in Canada, the song "I'm Dreaming of a White Christmas" didn't make a lot of  sense to me since we could pretty much always count on having a white Christmas.  I longed for a green Christmas.  I moved to Europe to avoid the snow and extreme cold but annoyingly it seems to have followed me. 

Christmas seemed to approach far more rapidly this year than usual and in spite of my early preparations, the execution of my plans to make (and beautifully decorate, I might add) lots of goodies did not happen.  

Happy Holidays to everyone!

Spinach & Pumpkin Curry

Today is October 10th, 2010 or as it is known 10/10/10.  Some are saying that this is a lucky date and since we had a lovely fall day with sunshine and warmth, I am in full agreement.

The grape harvest is in full swing along the Moselle.  The vineyards are buzzing with machinery and people.  I am sure the winemakers too are happy that the weather is cooperating. 

Fall also brings Oktoberfest that mostly happens in September in Germany and isn’t celebrated as much in this wine making area.  Although, I have seen signs for a few beer tents and celebrations while traveling around the region.

Fall also means pumpkins are in season.  In Canada we mostly associate them with pumpkin pies at Thanksgiving and Jack o’lanterns at Halloween.  But they are much more versatile food and can be used in muffins, cheesecakes, soups, side dishes and Indian inspired curries.

I tried this intriguing and delicious Spinach and Pumpkin Curry for a change from the usual soup or baked goods.
  













 Spinach and Pumpkin Curry

1 kg (2 lb) pumpkin, peeled and chopped
30 mL (2 Tbsp) olive oil
2 medium onions, chopped
2 cloves garlic, minced
15 mL (1 tsp) grated fresh ginger
1-2 small chiles, thinly sliced
5 mL (1 tsp) ground coriander
5 mL (1 tsp) ground cumin
2.5 mL (1/2 tsp) turmeric
300 mL (10 oz) coconut cream
250 g (9 oz) spinach leaves
30 mL (2 Tbsp) fresh coriander, chopped

Heat olive oil in large pan; add onion and cook, stirring, until soft and lightly coloured.  Add garlic, ginger, chiles and spices; cook stirring until fragrant.  Add pumpkin and coconut cream.  Simmer until pumpkin is tender, about 20 minutes.  Add spinach and fresh coriander.  Simmer until spinach is just wilted. 

Tabbouleh

Thanks to my new Luxembourgish golf friends Hana and Dan, I had large bunches of fresh parsley and mint at my disposal and Tabbouleh immediately sprung to mind.  Tabbouleh is the Lebanese parsley salad made with bulgur or cracked wheat, tomatoes, green (spring) onion, mint, lemon juice and olive oil.

Many Mediterranean countries have their own similar versions of this dish.  The Lebanese version uses more parsley than bulgur in the dish than the other versions.  

The bulgur should be well drained to ensure that the salad is not too watery.  Adjust the amount of dressing to suit the type of bulgur used and the time that it needs to absorb it.  The salad can be served as an accompaniment to other dishes as you would rice or pasta,  or it can be served as a starter or snack on lettuce leaves (romaine works especially well) or with pita bread.    

Taboulleh

Serves 6-8

125 mL (1/2 cup) bulgur

250 mL (1 cup) boiling water

125 mL (1/2 cup) fresh lemon juice

125 mL (1/2 cup) olive oil

salt and freshly ground black pepper, to taste

1250 - 1500 mL (5 - 6 cups) parsley, finely chopped

250 mL (1 cup) fresh mint, finely chopped

8 green onions, chopped

4 large tomatoes, finely diced

Rinse bulgur under cold running water; cover with boiling water and let soak for 20 minutes.  Drain well, squeezing out excess moisture with hands; place in a large serving bowl.  Stir in lemon juice, olive oil and seasoning.  Set aside.

Combine parsley, mint, green onions and tomatoes; add to bulgur mixture.  Toss and serve.

Shrimp & Mango Cocktail

I thought of Shrimp Cocktail as one of the classic appetizers or starter courses, served in martini glasses with a dollop of dipping sauce of spicy horseradish and tomato in the bottom and peeled shrimp hanging from the rim.  Or more elegantly served in specially designed two part shrimp cocktail glasses (the bottom glass to hold crushed ice and the top bowl for the dip). 

 That was until I tasted a version in Mexico that was a mixture of seafood and spicy sauce served in a taller tulip shaped ice cream sundae glass. 

Ever since I tried this Camarone Coctal at Hacienda Xcanatun in the Yucatan, the shrimp and mango variation has become my favourite kind of shrimp cocktail.

Most basic shrimp or seafood cocktail sauce recipes call for either ketchup or chili sauce.  I tried out both for this recipe and found to my surprise that the one with good old ketchup tasted better than the one with the chunky chili sauce.

Shrimp and Mango Cocktail                                           
Serves 4

16 medium to large shrimp, peeled and deveined, chopped
1 small mango, chopped

Cocktail Sauce:
125 mL (1/2 cup) ketchup (or chili sauce)
15 mL (1 Tbsp) finely diced red onion
30 mL (2 Tbsp) freshly squeezed lime juice
Worcestershire and Tabasco sauces, to taste
30 mL (2 Tbsp) freshly grated horseradish (black radish - radis noir)
15 mL (1 Tbsp) coriander (cilantro) leaves, chopped

 Blend together all cocktail sauce ingredients and chill for at least 1 hour before using.

Stir in shrimp and mango; spoon into serving glasses.
(Or arrange alternating layers of sauce, shrimp and mango in serving glasses.)

Greek Salad

Greek Salad has become one of my standard recipes that I can throw together.  It is good in all seasons but best in the summer when the ingredients are at their best.  It makes a great salad or main course.  There are probably as many recipes for Greek Salad as the number of people who make it but a basic version is composed of tomatoes, olives, lettuce, feta cheese and oregano with a red wine and olive oil vinaigrette.  Optional extras are cucumber, hot peppers and capers.  Of course, if you can get the authentic Greek versions of olive oil, oregano, Kalamata olives, capers and feta - the better the salad will be!   

Don’t worry too much about following the recipe, just throw it together with whichever of the ingredients you have on hand.


Greek Salad                                           
Serves 6

1/2 head of iceberg or romaine lettuce, torn
3 large tomatoes, chopped
1 green pepper, chopped or sliced
1/2 red onion; chopped or sliced
1/4 English cucumber, chopped or sliced
125 mL (1/2 cup) feta cheese, crumbled
15 mL (1 Tbsp) red wine vinegar (or fresh lemon juice)
45 mL (3 Tbsp) olive oil
5 mL (1 tsp) dried oregano
30 mL (2 Tbsp) flat leaf parsley, chopped
125 mL (1/2 cup) Kalamata olives, pitted and chopped
6 hot yellow peppers (optional)
Freshly ground pepper, to taste

Line a large platter (or individual serving plates/bowls) with lettuce.  Arrange tomato, green pepper, onion, cucumber and hot peppers on top.  Sprinkle with the feta cheese.  Blend red wine vinegar and olive oil; drizzle over salad.  Sprinkle with oregano, parsley and olives.  Season with pepper.

Espresso Granita

For the last few years I felt like we had no summer.  There were seemingly endless days of rain and grey and cool temperatures.  So much rain that I wondered why no one was building an ark.  But this year - weeks of sunshine and warm temperatures.  Not quite as hot as ‘la canicule’ (heat wave) of July and August 2003 in France but hot none the less.  Everyone is so much happier when the sun shines!

So instead of the usual hot morning coffee, I tried espresso granita - an iced version of coffee that is granular in texture.  Yummy!!!  You can always adjust the sugar content to suit your taste.  I don’t take sugar in my coffee, but using sugar in the granita helps with the texture and tones down the very strong espresso.  If you don’t have a food processor, stir the granita mixture every 20 minutes to keep it granular.  When all the liquid has become granular, it is ready.

Espresso Granita
Makes 4-5 servings

500 mL (2 cups) water
60 mL (1/4 cup) granulated sugar
250 mL (1 cup) very strong espresso coffee, cooled
whipped cream (optional for garnish)

Heat together water and sugar over low heat until sugar dissolves.  Bring to the boil, remove from heat and let cool.  Combine espresso with sugar syrup, place in a shallow container and freeze until solid.  Remove from container by plunging the bottom in very hot water for a few seconds.  Turn out frozen mixture and chop into large chunks.  Place into a food processor fitted with the steel blade and process until it forms small crystals.  Spoon into serving glasses and top with whipped cream (if using).  

Happy Birthday Canada!

July 1st is Canada’s birthday.  It is the anniversary of the enactment of the British North American Act in 1876.  It is celebrated across Canada with special festivities and fireworks.  The biggest party is probably the one on Parliament Hill in Ottawa.  This year Queen Elizabeth II was in Ottawa to join in the celebrations.  The future of the monarchy is often a topic for debate in Canada but when the Queen comes for a visit, Canadians line the streets to welcome her at the many stops along her route.

I wasn’t in Canada on July 1st but I celebrated by making these cookies topped with maple syrup flavoured cream and strawberries.  

Cookies with Maple Cream and Strawberries

2 egg yolks

100 g (3.5 oz) butter, softened

200 g (7 oz) flour

100 g (3.5 oz) sugar

pinch of vanilla powder (or 1/2 tsp vanilla extract)

2 pinches fleur de sel

Mix together flour, sugar, vanilla powder and fleur de sel.  Stir in egg yolks then blend in butter.  Let dough rest for 1 hour.

Preheat oven to 180°C (360°F).

Roll out dough to a thickness of 6 mm (1/4”).  Use a cookie cutter or glass to cut out cookie rounds or shapes.  Place on a baking paper on a cookie sheet and bake for 15 minutes or until golden.  Let cool.

250 mL (1 cup) 35% cream

15 mL (1 Tbsp) maple syrup

225 g (8 oz) strawberries, sliced

Whip cream and stir in maple syrup.  Spread over cooled cookies.  Top with sliced strawberries.