Labneh, Ontario Yogurt Cheese

"Homemade is best!"

Hello my snowy followers, are you fans of goat milk products? If so, check out River's Edge Goat Dairy located in Arthur, Ontario.
Today I am venturing into the realm of Middle Eastern cooking! I absolutely love the colours and flavours of the cuisine and am so excited about today's recipes. Labneh is a traditional yogurt cheese and za'atar is an aromatic and extremely versatile spice mixture. I tasted both for the first time while at a friend's dinner party quite a few years ago. I remember David showing up with a container of rich creamy cheese, a jar of spices, a bottle of olive oil and a bag of pitas. We were all intrigued! Dave explained that these were his mum's traditional recipes and quickly assembled his appetizer. He spread out the lush labneh onto a plate, drizzled it with olive oil and sprinkled over the za'atar spice mix. He then combined more za'atar with olive oil, brushed it on the tops of the pita bread and baked them in the oven. The toasty pitas were cut into wedges and he casually told us to go ahead. Needless to say, Dave's appetizer was the highlight of the evening and something I have wanted to make on my own ever since. I finally decided to go for it when I got Yotam Ottelenghi and Sami Tamimi's latest cookbook 'Jerusalem' for Christmas. This is the third cookbook released from the duo of chefs who own the Ottolenghi fine food shops in London, England. If you haven't checked out their books, please do! The vivid photography pulls you into a culinary experience that is abundant with the fresh ingredients and unique flavours of the Middle East, interlaced with traditional European influences and techniques. Wonderful!

Simple and Tasty Recipe:

Labneh, Ontario Yogurt Cheese
(makes about 2 cups)

1 cup goat milk yogurt, any percentage
1 cup Greek yogurt, any percentage
Pinch of sea salt

Combine both yogurts in a bowl with a pinch of salt. Spoon the mixture into a cheesecloth lined sieve (over a bowl) and tie the top of the cloth to make a bundle. Place the bowl into the fridge and allow it to drain for 12 to 36 hours, depending on how thick you want the cheese. It will go from the consistency of a thick sour cream to a firm cream cheese. Serve immediately or place in a container for up to one week. Or, if the cheese has drained for 36 hours it will be thick enough to roll into balls and be kept in a jar topped with olive oil and fitted with a lid. This will also keep for up to a week.

Za'atar
(makes about 1/2 cup)

1/3 cup dried thyme
2 tbsp sesame seeds, toasted
1 tsp sumac, ground
1/2 tsp sea salt

Place the dried thyme into a coffee grinder and grind until roughly ground (some texture is nice). Transfer into a jar with a tight fitting lid and stir in the rest of the ingredients. It will keep for up to three months.

So, so good! I allowed my labneh to drain for 24 hours and used full fat yogurts, but using low fat yogurts would be fine as well. Make sure to check the bowl under the draining yogurt and discard the strained liquid. Now, there are an infinite number of za'atar recipes out there, so it comes down to personal taste. Some recipes add oregano, marjoram or cumin, use more or less thyme, sumac and sesame seeds. I know I will continue to experiment and I cannot wait until the garden is in full swing so I can use my own thyme in the za'atar! Just as a warning, this spice mix is quite powerful, so when you use it, do it sparingly. I am not kidding when I say that a little goes a long way! Try your za'atar on chicken, fish or sprinkled on salads.
Well followers, I sure hope you have enjoyed today's adventure and I'll be back next week with another great recipe!

Chocolate Souffle Cake topped with Chocolate Mousse, Gluten Free

"Enjoy a sweet Valentine's Day!"

If you are a fan of chocolate, make sure to visit Soma Chocolatemaker in Toronto, Ontario! You will love it!
Hello followers, have you got your Valentine's Day cards ready to hand out?!
As I was looking through my blog archive yesterday I realized that I haven't done a chocolate dessert for Valentine's Day! Terrible, I know! So to make up for lost time I'm offering up a super rich and dense chocolate souffle cake topped with a luxurious chocolate mousse. It sounds a bit over the top and there are quite a few steps, but the cake is very simple to make and your sweet heart will adore it. The perfect romantic touch to complete your Valentine's Day dinner!

Simple and Tasty Recipe:

Chocolate Souffle Cake topped with Chocolate Mousse, Gluten Free
(serves 6 to 8)

175 gr your fave chocolate, dark, milk or white, chopped (gluten free if you prefer)
1/3 cup butter
6 eggs, separated
3 tbsp sugar (I used my homemade Vanilla Sugar!)

Chocolate Mousse:

250 gr your fave chocolate, dark, milk or white, chopped (gluten free if you prefer)
2 cups 35% cream

Preheat oven to 400 degrees.
Coat the inside of a 9 inch springform pan with butter. Cut out a round of parchment or wax paper and place it in the bottom. Butter the paper as well. Set aside.
Melt the butter and chocolate together using a double boiler, set on medium low heat. Stir until chocolate and butter are melted and smooth. Carefully remove from the double boiler and using a hand mixer, beat in the egg yolks, set aside to cool. Wash the beaters. In a separate bowl, beat the egg whites until soft peaks form, add in the sugar and continue to beat until stiff peaks form. Gently fold the egg whites into the cooled chocolate mixture and gently spoon into the prepared springform pan. Bake in the oven for 10 mins, reduce heat to 350 and continue to bake for another 20 mins until the cake has fully risen and when a toothpick is inserted into the middle, it comes out clean. Set aside until cooled. Gently remove the ring (using a knife to run around the edge in case it has not come away on it's own) and carefully invert it onto a serving platter. Remove the paper from the top and set aside.
To make the mousse, place the chopped chocolate into a medium sized bowl. Heat half of the cream in a small pot on medium high heat until it begins to steam and froth. Do not over boil! Stir the heated cream into the chocolate until it is fully melted, then stir in the rest of the cream. Chill and then beat with your hand mixer until soft peaks form. Spoon the mousse over the cake (or pipe) and chill for a least 2 hours before serving. Enjoy!

See? I told you it was simple! Now, you can substitute semi sweet chocolate instead of the dark if you wish. I would just use 2 tbsp of sugar in the cake instead of 3tbsp. Also, feel free to use white chocolate in the mousse if you prefer. Nuts could also be added to this cake. Toasted and chopped hazelnuts would be a delicious addition, simply stir in a 1/3 cup into the chocolate mixture before you fold in the egg whites.
This decadent souffle cake will definitely be the highlight of your romantic Valentine's Day dinner! I know that my sweetie and I are going to love it! Happy Valentine's Day my wonderful followers and I'll be back next week!

 

Tempura Ontario Vegetables and Shrimp

"The difference between good and bad tempura is the batter-" Chef Shirley Cheng

Hiya followers! Have you heard of Farmers Feed Cities?!
Well, this week I am back and blogging another recipe request! This one goes out to an old friend I met in kindergarten. How cool is that? Ryan asked for something Asian. He wasn't specific as to which region, citing that he loves everything from Thai to Chinese, Japanese to Vietnamese. With so many wonderful dishes to choose from, I decided to be a bit selfish and experiment with something I've always wanted to make, Japanese tempura. Tempura is battered and deep fried vegetables and seafood. Light and crispy when fried, the batter must be just right to make the perfect tempura. I must admit that I was a bit intimidated to tackle this one at home, but after a couple of goes I feel like I have got the knack! Believe me when I say that timing and organization are key, but if you follow my steps, I promise great success. Now plan ahead, set the table and let's get started!

Simple and Tasty Recipe:

Tempura Ontario Vegetables and Shrimp
(serves 4, appetizer size)

2 cups vegetables, thinly sliced to 1/2 cm ( I used Ontario grown onions, butternut squash, cremini mushrooms and our own homegrown sweet potatoes)
8 shrimp, thawed, peeled and deveined
2 cups vegetable oil
All purpose flour for dusting
Sea salt

Tempura Dipping Sauce:

1/4 cup soy sauce
2 tbsp mirin
2 tsp rice vinegar
1/2 tsp fresh ginger, grated

Tempura Batter:

1 egg yolk
1 cup ice cold water
1/8 tsp baking soda
1 cup all purpose flour

Cut your vegetables and have them on a plate or platter ready to go. Coat the shrimp with a light dusting of flour and season with a pinch of salt. Keep out at room temperature.
Next, make the dipping sauce and set aside.
Place a cooling rack over an oven tray and turn the oven on to 250 degrees. Place the rack and tray close to where you will be deep frying.
Pour the vegetable oil into a medium saucepan and heat on medium low heat for about 10 mins, until it reaches 375 degrees, or when you place a small piece of bread in the oil, it immediately sizzles. Remove the bread.
In the mean time, make your batter: In a large bowl, stir the yolk, ice cold water and baking soda together. Sift in the flour and stir until combined. The batter should be quite thin.
Dip a vegetable slice in the batter, shake off the excess and carefully put into the heated oil. Fry 6 to 8 pieces of vegetables at a time, do not overcrowd. Fry for 2 mins, turn over and continue to fry for another 2 mins until lightly browned. Remove with tongs to the cooling rack. Allow a minute or so between each batch to keep the oil hot. Once all of the vegetables are done, place them in the oven to keep warm. Finish by frying the shrimp, only putting 4 in the oil at a time. Cook the same as the veggies. Place the shrimp in the oven until you are ready to serve, leaving them for only about 5 mins at the most! Shut off the oil and remove it from the hot burner. Bring the tempura veggies and shrimp out from the oven, place on a serving platter and serve immediately!

Once you're in the swing of things, the tempura is very easy to make, it just takes a bit of organizing! My dipping sauce strays from the traditional one that uses fish broth (dashi), but we really liked it! Thai sweet chili sauce would also make a great accompaniment, especially with the shrimp! Yum! Feel free to switch it up and use whatever veggies you like. I will definitely make this tempura again in the summer when Japanese eggplant and green beans are in season!
Well Ryan, I hope you like your recipe and next week I will be back with another culinary adventure!

My Dad and my nephew Evan harvesting the sweet potatoes!