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! 

 

Moroccan Spiced Winter Stew, Vegan, Gluten Free

"Winter is the time for comfort, for good food and warmth..." Edith Sitwell

Hello followers, old and new alike! Before we get started, may I ask you take a couple of minutes to watch this video. It's about buying locally grown goods and how by speaking up we can give much needed support to our Canadian farmers and their farmlands!
Today's recipe is the result of a request to make something vegetarian, No problem! Living here in Ontario we have so many different vegetables to choose from that making a vegetarian meal is easy! For today's request I decided to go with a hearty stew, highlighting Ontario produce available throughout winter. Locally grown onions, butternut squash and sweet potatoes are the stars, along with the ever versatile and protein rich chick pea. To spice things up a bit I decided to check out the fridge and pantry to see what I had. My quick search found cumin, cinnamon, saffron and ginger, all flavours that one would find in a typical Moroccan stew. Does that sound alright, Catherine and Rachel? I certainly hope so, because this one's for you!

Moroccan Spiced Winter Stew, Vegetarian, Gluten Free
(serves 4 to 6)

2 Tbsp olive oil
1 large onion, rough chop
4 garlic cloves, rough chop
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp fresh ginger, finely chopped or grated
Pinch of saffron
1 small butternut squash, large cubes
1 large sweet potato, large cubes
1 540ml tin chick peas, drained and rinsed
1 540 ml tin diced tinned tomatoes
2 cups vegetable stock or water
Sea salt
Fresh ground pepper
* fresh coriander, chopped for garnish (optional)

Heat the oil on medium heat in a large saucepan that has a lid or French oven (my 3.3L Le Creuset worked perfectly!). Add in the onions, stir and fry until transparent, about 5 mins. Toss in the garlic, cumin, cinnamon, ginger and saffron, stir and fry for another minute or so until fragrant. Add the squash, potatoes, chick peas, tomatoes and stock with a generous pinch of salt and a few grinds of pepper. Give everything a good stir and allow the stew to come to a boil. Reduce heat to low, cover with the lid and simmer, stirring occasionally, until the vegetables are tender. This can take anywhere from 15 to 25 mins, depending on the size of the veggies. Taste and adjust seasoning, serve with or without the coriander garnish. Enjoy!

Savour this wintry stew by itself or serve it with warmed pita, over your fave rice or with traditional Moroccan couscous. Make sure that your squash and potato are cut roughly the same size to ensure equal cooking time. Not only does this stew taste wonderful, but just the fragrance of the spices wafting throughout your house will leave your taste buds tingling. I really enjoyed getting out these spices today and playing around with them. I hope you will too!
Bye for now my fab followers and I'll be back next week with another request!

 

Kitchen Tip Number Four: Soften Up that Hard Brown Sugar

 

Look familiar?
This has happened to me so many times! I have a recipe that calls for brown sugar but when I go to scoop, it's as hard as a rock! Well, several years ago my good friend and fellow Chef Cheryl told me to use to sliced bread. "Sliced bread?!" I asked. "Yes!" she replied. Cheryl told me to put the hard sugar into an airtight container with a slice of bread, to leave a few days and (believe it or not!) it will soften. Sure enough, I followed her instructions and a few days later my brick of sugar had become soft again! Try it!

 

 

 

 

 

Rice Pudding, Gluten Free

"The proof of the pudding is in the eating." Miguel de Cervantes

Hiya followers! Have you ever tried Ontario's Woolwich Diary Goat Brie? I suggest you do! Yum!
Well, I recently asked for some recipe requests and the first response I got was from my friend Caroline for rice pudding. I know what you're thinking! Rice pudding is one of those things that people either love or hate. I have my reservations, but I won't judge until I have made it. Rice pudding is something I have never made and to tell you the truth, I haven't tried it since I was a child. Growing up, our Nanny would make it for us. I remember that she would bake her rice pudding in the oven and it took a long time at low heat to cook. So to save some time, I have decided to break from tradition and make it on the stove top. Done this way the cooking time is cut by about a third and the end product will be just as good! This I promise!

Simple and Tasty Recipe:

Rice Pudding, Gluten Free
(serves 4 to 6)

1/2 vanilla bean or 1 tsp vanilla extract
1/2 cup arborio rice
4 cups milk
1 tbsp butter
2 tbsp sugar
1/4 tsp sea salt

Start by slicing the vanilla bean in half lengthwise. Scrape out the vanilla seeds from the centre of the pod and put them into a medium sized saucepan with the rest of the ingredients. (Set the used vanilla bean aside and do not discard, instructions for making Vanilla Scented Sugar below). Stir the pot and heat on medium high until just about boiling. Reduce heat to low and cover with a lid. Simmer for 25 mins, stirring often to prevent the milk from boiling over. Remove lid and continue to simmer for another 15 to 20 mins until the rice is very soft and the sauce has thickened. The sauce will continue to thicken as the pudding cools, so if it is a bit loose after the additional 20 mins, it's okay. Remove the pot from the heat and allow it to cool. If not serving right away, cover with a piece of plastic wrap that is pushed right down onto the surface to prevent a skin from forming. Serve at room temperature or chill for a least and hour. The pudding will keep up to 3 or 4 days in the refrigerator. Enjoy!

This rice pudding turned out to be absolutely delicious! It has a lovely creamy consistency and is rich in flavour. Get creative and garnish your rice pudding with your favourite toppings. Today I sampled dried berries, cinnamon and my fave, locally made jam. Yum!
If I can make a request of my own, please treat yourself to fresh vanilla beans for this recipe! Found at most groceries stores, vanilla beans are truly decadent. Just the fragrance is well worth the few extra dollars!
Caroline, I really hope you enjoy your rice pudding recipe and next week I will be back with another request. Till then, followers! Have a great week!

Vanilla Scented Sugar Recipe:
Once the vanilla bean is scraped of it's seeds, do not throw it out! Simply allow the bean to dry out at room temperature for a few days, put it into your airtight sugar jar and give it a good stir. The sugar will have a more intense vanilla flavour the longer it sits. Stir every now and then to circulate the flavour.

 

Chocolate Truffles, Mini Butter Tarts with Cranberries and Walnuts, Shortbread with Crystallized Ginger

"Loving the holiday sweets!"

Hello followers!
Well, the countdown to Christmas is on and it's time to get swept up in that festive mood and get down to some delicious holiday baking! Cookies, squares, bars and cakes are just some of those good old holiday treats that get made but once a year. I must admit that I am not too keen on sweets, but during this time of year, I treat myself. Come on, how could anyone pass up piece of Grandma's shortbread? Or Mum's fruit cake topped with marzipan and royal icing? Here are some of my sweet Christmas recipes that I have developed over the last couple of years and I even came up with a new one for you all. Everyone likes chocolate truffles, right?! Ha! Once a year, everyone! Once a year!

Chocolate Truffles
(makes about 48)

300gr dark chocolate, about 70% cocoa solids, broken into small pieces
1/4 cup butter, cubed
1 cup 35% whipping cream
1/2 cup cocoa powder

Put the cocoa powder into a medium sized bowl, set aside. Combine the chocolate and butter pieces into a medium sized bowl. Pour the cream into a small saucepan and heat on high until it begins to boil. Pour the hot cream over the chocolate and butter, allow to rest for about a minute. Stir the mixture until the chocolate is fully melted and smooth. Turn the chocolate mixture out into a shallow dish and place into the fridge until it is firm, about an hour. Using a melon baller or measuring spoon, scoop out heaping  teaspoons of chocolate. Working fast, quickly shape them into a ball, drop into a bowl of the cocoa and toss around with a spoon until fully coated. Refrigerate until serving. Make up to 3 weeks ahead and store in an airtight container in the fridge.

Variations:

Amaretto and Dark Chocolate Truffles
Stir 1/4 cup amaretto liquor into the chocolate mixture. Chill and shape as above, but coat in 1 cup chopped almonds instead of the cocoa.

Orange and Dark Chocolate Truffles
Stir 2 tbsp orange zest into the chocolate mixture. Chill and shape as above, but coat in 1/2 cup white sugar combined with 1 tbsp orange zest instead of the cocoa.

Sea Salt and Dark Chocolate Truffles
Stir 1/2 sea salt into the chocolate mixture. Chill and shape as above, but coat in 100gr grated dark chocolate instead of the cocoa powder. Sprinkle with a little extra sea salt to garnish.

Chili and Dark Chocolate Truffles
Stir 1/4 tsp Mexican chili powder into the chocolate mixture. Chill, shape and coat in cocoa powder as above. Sprinkle with a little extra chili powder to garnish.

The sauce can be made a few days ahead, refrigerated and simply heated up in a small saucepan or easily in the microwave.

Sticky Date Cake with Toffee Sauce
(makes 16 pieces)

1 ¼ cup dates, pitted
1 ¼ cup water
½ tsp baking soda
½ cup butter
¾ cup white sugar
2 eggs
2 cup flour
2 tsp baking powder
¼ tsp salt

Toffee Sauce

1 cup brown sugar
1 cup 35% cream
½ cup butter

Preheat the oven to 350 degrees and lightly grease a 20cm x20cm baking tin (8 inch x 8 inch).

Place the dates in a medium sauce pan with the water and bring to a boil. Simmer for a few 2 to 3 minutes to soften the dates, remove from the heat and stir in the baking soda. Set aside to cool, then transfer to a food processor and process until smooth. Cream the butter and sugar with and electric mixer until pale and fluffy. Beat in one egg at a time until fully incorporated (remember to scrape down the sides). Stir in the flour, baking powder, salt and the dates. Pour the batter into the greased tin and place in the oven for 30 to 40 minutes, or until a toothpick or skewer that is pushed into the middle of the cakes comes out clean. Meanwhile, make the caramel sauce by placing all of the sauce ingredients into a medium saucepan. Bring to the boil, reduce to a simmer and stir until the sauce has come together and is slightly thickened. Serve the cake warmed  or at room temperature with the warm caramel sauce.

I decided to add ginger to my Grandma's shortbread recipe. Yum! They keep up to a week in an airtight container at room temperature.

 

Shortbread with Crystallized Ginger
(makes one clay mold, plus a dozen cookies or about 4 dozen cookies)

1 cup + 2 tbsp butter
3/4 cup icing sugar
2 1/2 cup all purpose flour
1/3 cup crystallized ginger, finely chopped
1 tsp vanilla
1 tsp ground ginger
pinch of salt

Preheat  oven to 325 degrees.

With an electric mixer beat the butter and sugar until fluffy. Add in the rest of the ingredients and knead lightly until it comes together (the dough is a bit crumbly, but the butter will soften with the heat from your hands). Dust your clay mold with some icing sugar, then press the dough into the mold and bake for about 30 to 35 minutes until it is evenly browned. Allow to cool for 10 mins, turn upside down onto a cutting board and tap the mold to release the shortbread. Cut into wedges while it's still warm.

Or, divide the dough into 4 pieces. Place each on a large piece of waxed paper and roll into a log with your hands until about 5 cm thick. Wrap the log in the wax paper and place in the freezer for an hour. Remove from the freezer, sit for 5 mins, cut into slices 1cm thick, place on an ungreased tray and bake for 20 to 25 mins until lightly browned.

The quintessential Canadian sweet!

Make your butter tarts a day ahead and keep in an airtight container at room temperature. Also, if you are a cranberry lover, replace the dried cranberries with fresh.

Mini Butter Tarts with Cranberries and Walnuts

(makes 24 mini tarts)

350 gr pastry, homemade or store bought
3 tbsp butter, melted
1/2 cup brown sugar
1 egg
1 tsp cider vinegar
pinch of salt
1/4 cup walnuts, chopped
1/4 cup dried cranberries

Preheat oven to 400.
Roll out pastry to 1/2 cm thick and cut out appropriate sized rounds, place them into lightly greased tart tins and refrigerate until the filling is done. In a bowl, vigorously whisk together the butter, brown sugar, egg and pinch of salt until the sugar is dissolved. Bring the tart tins out from the fridge, place several pieces of the walnuts and the cranberries into each shell. Pour the filling in until is it 3/4 full. Bake in the oven for about 10 to 12 mins until the pastry is browned and the filling is bubbling. Allow the tarts to cool in the tins before gently removing them.