Volume One and Two of the series, “Chocolate Desserts Made Easy and Delicious” are receiving excellent ratings on Amazon! Volume Three, “Chocolate Pies, Tarts and Pastries” will be announced very soon.
Have a Look! Click on the Image below:
Great Reviews – Happy Chocoholics!
Posted by urbnspice chef on March 10th, 2012
We are receiving great reviews for the newest book, “Chocolate Cookies, Brownies and Squares – Volume Two of the Chocolate Desserts Made Easy and delicious series, Check it out!
It won’t be long until Volume Three, “Chocolate Pies, Tarts, and Pastries is announced! Stay tuned!
Volume Three – Chocolate Pies, Tarts and Pastries – is nearing completion!
Posted by urbnspice chef on May 4th, 2012
Chocolate Desserts Made Easy and Delicious
Volume Three, “Chocolate Pies, Tarts and Pastries” is nearing completion!
Here’s a sneak peek!
Roasted Strawberry White Chocolate Linzer Tart
Dark Chocolate Coconut Macaroon Tart and Tartlet
Gluten Free, Grain Free, Dairy Free
Easter Play
Posted by urbnspice chef on April 4th, 2012
I have had one of those weeks where I could not motivate myself to work on any type of demanding project despite my best intentions. An unexpected trip across Canada; a rainy day beckoning me to pull out the soup pot; a sunny afternoon inviting me to enjoy my coffee on the front deck all proved to be excellent distractions. Before I knew it, a new project landed in my lap! An urgent request for Easter cookies! Just the thing I needed to reenergize my creative spirit.
My mission: make several dozen gluten free cookies and Easter cookies for a family gathering, which included lots of children. I set to work immediately and came up with a plan: meringues and Italian Almond Macaroon Gluten free cookies, along with good old fashioned sugar cookies. The gluten free cookies were completed in short order and stored in an airtight container.
The sugar cookies required a lot more attention. They had to be rolled, cut into classic Easter shapes, chilled, baked and then decorated with royal icing. Nothing makes this pastry chef more excited than when she is surrounded by mini pots of multi-coloured royal icing, sprinkles and coloured sugars. When baking for children, one of the most rewarding aspects of my work, whimsy is necessary to make the end result fun and tasty.
There have been many projects like this over the years; a wedding request for 500 cookies copying the colours of Ontario’s maple leaves in October; Mother’s Day cameo cookies; Ladybug cookies; and Easter cookies. Each project brings back fond memories of tabletops strewn with lines and lines of cookies in various stages of production, as well as the many, many small stainless steel bowls arranged in rows with royal icing in every colour of the rainbow.
Easter Sugar Cookie Play
If you want to have some fun; imagine yourself strolling the streets of Paris looking into the pastry shop windows. Now, visualize all the colourful cookies, macaroons and meringues piled high. You would be surprised how easy it is to make these wonderful meringues, which are often the size of bedroom slippers in Paris! In this instance, I have made the meringues approximately three inches.
Gluten Free Meringues and Italian Almond Macaroons
CHEF TALK: This recipe for gluten free meringue “eggs” is fast, easy and fun to make. I used a piping bag with Number 825 Tip, but you can also just plop a spoonful of meringue onto a parchment lined baking sheet with great results. See NOTES below for additional tips.
SOFT MERINGUE EGGS
Makes: approximately 24 x 3 inch meringues
INGREDIENTS:
5 eggs, whites only (150 ml)
1 cup granulated sugar (210 g)
Salt, a pinch
Lemon juice, 1 teaspoon or 1/8 teaspoon cream of tartar
METHOD:
1. In a very clean mixing bowl using a whisk attachment on medium speed, whisk the egg whites until they are foamy. At this point, add the salt, lemon juice or cream of tartar.
2. Gradually add the sugar and continue whisking until all the sugar is incorporated. Turn the speed to high and continue whisking until the egg whites are firm.
3. Next, you can separate the meringue into several bowls and add food coloring to the desired shade. Pipe the meringues onto parchment on the tray, leaving a space of one to two inches between the meringues.
4. Bake at 170oF until the meringues are firm. (this takes quite a while – allow several hours) if you are using a conventional oven. A convection oven will get the job done much faster. The meringues will be done when you can lift them easily off of the parchment paper. They will feel firm. If the meringues feel soft or stick to the parchment , they need a bit more time in the oven. Spin the trays occasionally in the oven.
NOTES:
· Store in a dry place. Meringues have a great shelf life if they are kept in a dry environment. Humidity will cause them to weep and soften. Do not refrigerate.
· CHEF TIP: I used a 3 “ oval cookie cutter and black marker to trace the outline onto parchment paper leaving an inch and a half in between each tracing. Continue to trace and fill the parchment sheet with the oval shape. Now turn the parchment sheet over (marker side is now upside down to prevent any transfer of the ink onto the meringues). Pipe the meringues. Bake as directed.
Similar Posts: Chocolate Financiers
FALL BREAD CAMP 2012
Posted by urbnspice chef on March 30th, 2012
FALL BREAD CAMP 2012
September 24th- 28th
Have you ever dreamed of learning how to bake bread or refine your current skills? Explore your inner bread “geek” and join our talented chef instructors Teddi Smith and Karen Schoenrank for 5 days of bread baking and learn the concepts and techniques used in creating exceptional bread. Students will spend each day exploring different techniques through theoretical and hands-on learning opportunities. This week long course will include crusty breads, rye breads (with guest Master Baker Volker Baumann), ancient grains, and laminated dough. Breakfast (continental) and lunch are included. Plus, all the bread you make is yours to take home to share with family and friends.
Course Information
Dates: September 24th -28th, 2012
Location: Wilde Grainz Artisan Bakery, 1218c 9th Ave SE, Calgary, AB
Time: 7:30-8:30 theory and breakfast, 8:30-3/4pm hands-on (lunch at 12pm)
Equipment Included: Dough scraper, proofing bread board, digital scale, couche cloth, camp t-shirt, apron, baker’s blade
Cost: $995.00 ($250.00 deposit at time of registration. Balance due by September 5th, 2012.)
Course minimum: The course will only run if a minimum of 8 students are registered to a maximum of 10. In the event that the course minimum cannot be met, Wilde Grainz will return your deposit. The course registration cut-off date will be August 31st, 2012. You will be contacted on September 1st if the course minimum has not been met or not.
Cancellation: In the event you are unable to attend the course before the cut-off date, we will refund your deposit. However, cancelling after the cut-off date will result in a refund of 50% of the course total ($490.00).
1218C 9th Ave SE, Calgary, AB, T2G 0T1 (403) 767-9006, www.wildegrainz.com
HOME WELCOMING HEARTY BLACK BEAN SOUP
Posted by urbnspice chef on March 21st, 2012
“The Confident Kitchen” Articles
HOME WELCOMING HEARTY BLACK BEAN SOUP
We have experienced typical March weather – in like a lion and out like a lamb. On one particular day this month, on a short drive home after a grocery outing, the weather patterns provided a complete flip-flop ranging from sun, rain, sleet, snow, slush, wind, and then rain again. My drive home ended with a beautiful rainbow. It was definitely an awe-inspiring moment. As beautiful as this scene was, the chill in the air made me long for something comforting and warm. No question that a hearty soup was in order. The recipe below was adapted from the Heart and Stroke Foundation cookbook, and is the healthy contribution to this month’s article. It is suitable for all dietary restrictions, including diabetic, gluten free and dairy free, if you omit the yogurt swirl garnish. I enjoy making soups and this black bean soup recipe is one of my favourites. I hope you will give it a try.
CHEF TALK: This is a soup that is easily and quickly made using common ingredients. It tastes even better the next day and it also freezes well. If you have never used cumin before, I encourage you to try this recipe. Cumin has a distinct fragrance and gives this soup its smoky earthy flavour. Cooking the cumin, paprika and cayenne first in the oil/vegetable mixture releases the spice oils and heightens the flavours of the soup.
HEARTY BLACK BEAN SOUP
Yield: 8 – 10 hearty servings
INGREDIENTS
2 teaspoons olive oil (10 ml)
1 onion, medium to large size, diced ¼ inch
4 cloves garlic, finely minced
1 tablespoon ground cumin
1 tablespoon paprika
¼ – ½ teaspoon cayenne pepper
8 cups of chicken stock (2 Litres), low sodium, bought or home-made
2 cans (19 oz/540 ml each) black beans
Optional: ½ to 1 jalapeno pepper, finely chopped
Salt and pepper to taste
METHOD:
1. First, drain and rinse the beans in a colander and set aside.
2. In a large saucepan, over low to medium heat, heat the olive oil and add the chopped onion. Cook gently until the onions become soft and fragrant.
3. Add the garlic at this point and stir for a minute or so.
4. Stir in the cumin, paprika and cayenne pepper and allow to “cook out” slowly for a few minutes in order for the oils of the spices to be released.
5. Add the stock and jalapeno pepper, if using.
6. Bring to a boil and then turn down the heat and simmer for 30 minutes, covered.
7. Using an immersion blender, puree the soup until it is smooth.
8. Taste the soup and adjust the seasonings, if necessary.
9. Serve piping hot with a swirl of yogurt on top.
BLACK BEAN SOUP
(pictured with a swirl of yogurt and fresh tomato/herb salsa)
Hearty Black Bean Soup
Chocoholics and Stock Investors
Posted by urbnspice chef on March 20th, 2012
Your Chocolate Quotation of the Day:
Chocoholics and Stock Investors
“Why are Chocoholics like Stock Investors?
They keep coming back for more!”
Anonymous Chocoholic
Chocolate and First Dates
Posted by urbnspice chef on March 15th, 2012
Chocolate and First Dates
Why is Chocolate like a first date?
The quality of the end result has everything to do with the product going in!
Anonymous Chocoholic
Chocolate and First Dates
Purple Gnocchi
Posted by urbnspice chef on March 14th, 2012
PLAYFUL PURPLE GNOCCHI
It has been very blustery on the Island where we live. It makes me shiver to look outside. My usual pattern of walking has been curtailed by periods of rain, wind, snow and sleet. While I am well equipped with Paddington Bear rain gear, there is definitely a small voice coaxing me to stay inside where it is warm and cozy. Making comfort food is therapeutic during winter’s last blasts.
During a sunny break amidst the storm clouds yesterday, we overcame the elements to stock up on groceries. My eye caught a display of purple potatoes which has become my inspiration of the day!
My Inspiration of the Day - Purple Potatoes
Earlier in the week, I got to play with adult play dough, namely, Chocolate Gnocchi (see earlier post). That exercise was so much fun that I decided to experiment a little further and make a savoury purple potato gnocchi! Talk about a really cool experience, and colourful to boot!
I served the purple gnocchi with a brown butter with chiffonade of sage, shredded parmesan cheese and toasted pine nuts. A colourful roasted vegetable medley accompanied the gnocchi for a very attractive and simple meal. We are now looking forward to the next blustery day when we pull the uncooked portion that we froze.
Cutting the Purple Potato Gnocchi
Purple Gnocchi ready to cook or freeze
Purple Gnocchi, all dressed up!
CHEF TALK: I encourage you to try this delicious gnocchi recipe. It is a simple process of adding a balance of flour, cheese, egg, and seasonings to the mashed potato to make the gnocchi dough.
Here is the simple recipe:
PURPLE POTATO GNOCCHI:
1 ½ – 2 lbs. purple potatoes
1 cup parmesan cheese, finely grated
1 egg
Salt and pepper to taste
1 – 2 cups all-purpose flour, as needed
1 cup butter, unsalted, browned (see below)
Fresh sage leaves, sliced very thinly (chiffonade)
Parmesan cheese, shredded for garnish, as required
Toasted Pine Nuts, for garnish, as required
METHOD:
- Put the potatoes in a pot of cold water with a few tablespoons of white vinegar in the water to set the colour of the potatoes. Salt the water very well. Boil the potatoes until they are tender.
- Peel the potatoes and mash them until smooth. Put another pot of salted water to boil (for the gnocchi).
- Add ½ cup of flour at a time and the remaining ingredients to the mashed potato, mixing to incorporate, adding more flour as needed until you achieve a smooth soft dough (like play dough!)
- On a floured surface, turn the dough out and separate it into 4 – 6 smaller manageable pieces.
- If you must, rest the dough on the counter, covered with a kitchen towel for 30 minutes, or you can start playing straight away.
- Roll each piece between flattened palms and roll into ropes (snakes) from about ½ inch to one inch in diameter. (I like smaller gnocchi).
- Cut these into ½ inch to one inch pieces with a knife or plastic scraper. As you cut the ropes, toss them onto a parchment lined baking sheet. Sprinkle the gnocchi lightly with flour and toss to keep the gnocchi from sticking to each other.
- When the water comes to a boil, boil about ¼ of the gnocchi at a time until tender. They will float up to the surface. They will be cooked in about 5 minutes.
- With a slotted spoon, lift the gnocchi out of the water onto a tray until required.
BROWNED BUTTER:
In a small saucepan, cook the butter until the butter solids are browned with a nutty fragrance. This will take about 5 minutes. Set aside.
You can add the sage to the hot butter now or wait until you plate the gnocchi. I like to do both (a little in the hot browned butter, and a little fresh reserved for garnish)
TO SERVE:
Toss a portion of hot gnocchi with the browned butter. You can do this as soon as the gnocchi is boiled, or you can make the gnocchi ahead of time and then rewarm the gnocchi in a saucepan in the browned butter. Place warm gnocchi in serving bowls.
Sprinkle with finely cut fresh sage, shredded parmesan and toasted pinenuts.
Season to taste with salt a freshly ground pepper
Enjoy!
NOTES: If you are not using all of the cut gnocchi, leave them on raw on a parchment lined tray, tossed lightly in flour to keep them separated. Freeze in a single layer until solid, then transfer the gnocchi into a pail or freezer bags for your freezer reserve. Cook, following the directions above from frozen state.
Chocolate Gnocchi, anyone?
Posted by urbnspice chef on March 14th, 2012
Chocolate Gnocchi, anyone? I had to think of an Italian themed dessert bite for an event this week – isn’t this fun?
I thought I would share. It is like having a tootsie roll – only it’s a cookie!
- Chocolate Gnocchi, anyone?
Your Chocolate Quote of the day:
“Make a list of important things to do today. At the top of your list, put “eat chocolate.” Now, you’ll get at least one thing done today.”
– Gina Hayes
