Author Archives: saltandserenity

On the fifth night of Chanukah: Chocolate Crunch

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stacked upOn the fifth night of Chanukah, I made Chocolate Crunch for my true love. Truthfully, this one was for me. My true love is not a huge chocolate lover. This recipe comes from The Mast Brother’s cookbook.

My friends, The Grizzlies, gave me this book as a gift when I broke my foot a few years ago. It kept me greatly entertained while my bones were healing. The recipes are delicious but what I really love best about this book are the deep, dark, exquisite chocolate photos. The book reads like an adventure novel, following the bearded brother’s unusual journey from their home state of Iowa to their factory in Brooklyn. Plus, how could you not love a book whose dedication reads, “To our mother, we love you.”

The Mast Brothers were on the forefront of the bean-to-bar artisan chocolate movement. They source cocoa beans with unique flavour profiles from around the world, roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. And their bars have the coolest packaging.

This is a pretty simple recipe, no baking required. I tinkered with their recipe, ever so slightly by adding some Skor bits to the mix. Rice Krispies add a gentle snap, while the toffee flavoured Skor bits add a firmer crackle and pop. Here's what you'll need 1

pouring melted chocolate into crunchThe mixture gets poured into a parchment lined baking sheet and refrigerated until set. Sliced into thick slabs, this is the perfect afternoon pick-me-up!sliced

Click here to print recipe for Chocolate Crunch.

On the fourth night of Chanukah: Perfect Chocolate Chunk Cookies

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On the fourth night of Chanukah, I baked Perfect Chocolate Chunk Cookies for my true love. Crispy at the edges, chewy in the center, filled with abundant pockets of gooey chocolate and topped with a light sprinkling of coarse sea salt to balance the sweetness. stacked on white cake stand 2I can’t take credit for creating these fabulous cookies. That place of honour goes to Ashley of the wonderful blog “Not Without Salt.” I blogged about these cookies before, when I first made them in 2011. I don’t usually blog about the same recipe twice, but I wanted to share them again, in case you missed them the first time around. (Plus, my original photos did them no justice!) They’re that good! If you’re not a baker, but still want to try them, Ashley sells them in a cookie mix.

Since that time I have tried many other chocolate chunk cookies, but I have yet to find another recipe that is as outstanding as this one. What makes this recipe unique is the use of 3 kinds of sugar. White sugar makes the cookies crisp, brown sugar contributes to their chewy center, and  coarse Turbinado sugar gives them a delicate crunch. Are you still sitting there reading? Let’s bake!what you'll needI have tried making these cookies with regular supermarket chocolate chips, and they are quite good, but if you are making them for someone you really want to impress, thank, or just say, “I love you”, make them with Valrhona Guanaja Feves. (those big chocolate oval discs in the photo above). They are pricey and you need to buy them online, but they are worth it. Slightly bitter, with hints of fruit, coffee and molasses, this is a complex, big flavoured chocolate. mixing doughThe larger chocolate chunks create majestic pockets of gooey chocolate, so if you’re into that sort of pleasure, go for the good chocolate! Personally, I don’t care for warm from the oven cookies. I much prefer them frozen. I have trained my family and friends to love them that way as well, so when they come to visit, everyone heads straight for the freezer to see what’s freshly baked (and frozen!). cooling on parchment paper 2 625 sq

Click here to print recipe for The Perfect Chocolate Chunk Cookie.

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On the third night of Chanukah: Macadamia Coconut White Chocolate Shortbread

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On the third night of Chanukah I baked Macadamia Coconut White Chocolate Shortbread cookies for my true love. cookies and milk for the kidsThis is a Martha Stewart recipe, from her lovely Cookie Book. Her recipe used coconut and macadamia nuts, but I added white chocolate to mine. These tropical shortbread cookies are buttery and crumbly, everything a good shortbread cookie should be.

Certain foods just belong together. I learned about the magic combination of white chocolate and macadamia nuts many years ago when I worked at The David Wood Food Shop in Toronto. I was pregnant at the time and consumed a very large quantity of pastry chef Daphna Rabinovich’s Macadamia and White Chocolate Chip Cookies. what you'll need

mixing doughI find it much easier to roll out the dough right after I make it, before chilling. Roll it out between two sheets of parchment paper. Then stick it in the freezer for about 30 minutes before cutting it into shapes. rolling dough between 2 sheets of parchmentI love these fluted square cookie cutters. They remind me of Nice cookies from my childhood. cookie cutters

Click here to print recipe for Coconut Macadamia White Chocolate Shortbread.

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On the second night of Chanukah: Oat Pistachio Cookies

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stacked cookies 625 sqOn the second night of Chanukah I made my true love Oat Pistachio cookies. I have been wanting to make them ever since I saw these cookies on Natasha’s beautiful blog, Butter Baking. Based on the traditional English cookie, The Hobnob, they are an oat based digestive cookie, coated in chocolate.

Buttery, crumbly and a bit chewy in the center, they are the perfect cookie to have with tea at bedtime. Some people even like to dunk them in their tea. I have never understood the appeal of this. Why would you take a perfectly good crunchy cookie and make it soggy?cookies and milkI decided to amp up the crispy factor by adding some finely chopped pistachios to the dough. Their delicate nutty flavour is a great partner for oats and whole wheat flour. mise en placeThese cookies call for Golden Syrup, which helps with keeping the texture a bit chewy. Golden Syrup is quite common in the U.K. It is not exactly the same as corn syrup, but if you can’t find it, corn syrup is ok as a substitute. I actually found it at Walmart!scooping tablespoons of doughflatten doughready for blanket of chocolateA coating of bittersweet chocolate takes these buttery, crumbly cookies to the next level.spooning on chocolate

Click here to print recipe for Oat and Pistachio Cookies.

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On the first night of Chanukah: Pecan Toffee Squares

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pecan toffee bars stacked up 625 sqOn the first night of Chanukah I baked Pecan Toffee Squares for my true love. He thought they were pretty fantastic. I mean, what’s not to love? Buttery, crumbly shortbread base, crunchy toasted pecans in a sticky toffee filling, topped with a drizzle of milk chocolate and a light sprinkling of coarse salt, because that’s how we roll around here.ready to bakeHere’s a quick tutorial on how to line a baking pan with parchment paper.


flatten dough with bottom of measuring cupspreading toppingBecause the holiday of Chanukah lasts for 8 nights, I thought it would be fun to post sweet treats for 8 days in a row. The true meaning of Chanukah has nothing to do with sweets.on cooling rack The celebration of Chanukah is beautifully explained by Rabbi Andrew Jacobs, on “Blog Shalom”, “The Maccabees were a tiny group of Jews who should not have been able to defeat the powerful Greeks. But they did! And because of this miracle, Judaism survived and did not become consumed by Greek culture. This story of miraculous survival repeats itself many times throughout Jewish history. Despite tremendous powers that have raged against us, nothing has stopped the Jewish people. This is a miracle.”

In our family, gifts are not traditionally exchanged, although there was one year when my husband shocked me by giving me one perfect gift after another for each of the 8 nights. I was going through a bit of a dark time and he thought the gifts might cheer me up a bit. By the fourth night I became suspicious, and realized he had a bit of help in choosing the gifts. He had enlisted the aid of his sister to be his shopping elf! In all honesty, the best gift he gave me that year was an introduction to a great therapist who helped me work through this difficult time. I am forever grateful for that.pecan squares with milk

Click here to print recipe for Pecan Toffee Bars.a slice removed

 

Brie and Apple Crostini with Onion Jam

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ready to assembleJust as I think I really don’t need another cookbook, poof, next thing you know, there I am buying just one more. I seem to have no willpower when it comes to cookbooks. That, and black jumpsuits. I need a black jumpsuit intervention! A bit more about the latest cookbook purchase in a minute. As for as my black jumpsuit obsession, well, no need for you to know any more about that!

We were in Washington D.C. for a wedding a few weeks ago. We only had time for one meal out, so I did a little research and and the restaurant Founding Farmers kept coming up. Everyone raved about it and it was just a 10 minute walk from our hotel.

Our server came over to our table and introduced herself as Myers. I asked, “like the lemon?” She laughed and nodded. I loved that our server had a food name. She brought us the menu and explained a little bit about the restaurant. It’s a very cool concept. It is owned by over 40,000 family farmers of the North Dakota Farmer’s Union, and is supplied daily by hundreds of family farms everywhere. Everything is cooked, baked and mixed, from scratch on site, with high-quality, responsibly-farmed food.

I wanted to order one of everything on the menu. Myers said that the home baked farm bread was one of her favourite things on the menu. She suggested we start with the Apple, Brie, and Onion Jam Crostini. Fantastic suggestion! If you go, it is not to be missed. When good bread is on the menu, I feel a responsibility to sample it.on green platesThe onion jam was sweet and tart all at the same time with a surprising depth of flavour that you can only get with low slow cooking. slicing onionsonions in pan 1onions in pan 2I asked Myers if the chef would share his recipe for the onion jam, and she said they had a cookbook with many of their recipes. Of course I bought it and came home to recreate this delicious dish. I served it as an appetizer with drinks, but it would also be perfect with a salad for a lunch or a light dinner. The onion preserve recipe makes more than you will need, but it keeps well in the fridge for a week, so use it up in grilled cheese sandwiches, on toast with goat cheese and as a pizza topping.

As always, start with good bread! Kudos to you if you plan to bake your own baguette. I have tried, and it’s not easy. But, there are so many great bakeries crafting excellent Artisan loaves now, it’s just so easy to buy great bread. use good bread

Click here to print recipe for Brie and Apple Crostini with Onion Jam.

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Autumn Panzanella Salad

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in black bowl 625 sqTraditionally panzanella salads are made in the summer. Created in Italy, as a way to use up stale bread, toasted croutons are tossed with juicy ripe summer tomatoes, perhaps some cucumbers, onions, olive oil, and maybe some cheese. Everyone knows that a salad with bread is always better.

But an Autumn panzanella salad??? I know! The first time I heard of it , my mind was blown too. This salad was inspired by Chef Michael Symon. He made this one on The Chew a few weeks ago. This is my riff on it.

The most important rule of this salad, (yes, I have rules) is that you must use good quality bread. I used the multi-grain ciabatta from Ace Bakery. Tear the bread, don’t cut it. Douse in olive oil and liberally sprinkle with kosher salt. Toast in a hot oven until golden brown and crunchy. Craggy irregular shaped croutons are way more satisfying to eat. All those nooks and crannies to soak up the dressing.making croutonsAn autumn panzanella salad requires the quintessential fall vegetable, Brussels Sprouts. No roasting required. Just thinly slice. Brussels SproutsAdd some Honeycrisp apples, toasted pecans and gruyere cheese.assembling the salad 1Juicy sweet-tart pomegranate seeds add a pop of colour and some great crunch.seeding pomsassembling the salad 2Toss it all together with an apple cider vinaigrette, and summer panzanella salads will be a distant memory.

Click here to print recipe for Autumn Panzanella Salad.

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The Captain’s Cocktail

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drinks for 2 in blue glassesWith party and holiday season just around the corner, I thought I’d share with you a twist on the classic gin and tonic. Recently on the last night of our holiday in Newfoundland at Fogo Island Inn we were treated to a Cocktail Tasting Session.  Assistant Food and Beverage Co-ordinator Bryan put us under his spell as he crafted four special cocktails using classic spirits with the addition of roots, herbs, fruits and berries that grow on Fogo Island.

For our first cocktail, Bryan taught us how to make “Some Shockin Good”, a vodka based cocktail featuring foamed egg white, tart cherry juice, marinated cherries and liquorice syrup. Bryan disappeared into the walk-in freezer and returned with a huge hunk of ice broken off a 10,000 year old iceberg, a giant mallet and some safety goggles. I got to work out my aggressions and smashed some chunks off the iceberg to pour the finished cocktail over. IcebergAccording to Bryan, as an iceberg forms over thousands of years, air becomes trapped between the thin layers of snow. Eventually, that air must find it’s way out, so when you pour a drink over iceberg ice, it snaps,crackles and pops. That’s the sound of gas being released, after being trapped inside for 10,000 years. We happily sipped to the Rice Krispies soundtrack.

The second drink was a cocktail crafted from Screech. My recollection of what else went into that drink is a bit fuzzy. I do recall that for the third cocktail, some kind of smoking gun apparatus was brought to the bar and Bryan smoked some spruce buds (I think?) to add to a whisky based cocktail.

For our fourth cocktail, my husband requested a gin and tonic based drink. Bryan got to work and created a delicious concoction, which we promptly dubbed “The Captain”, my husband’s nickname.

He earned this moniker many years ago, before we became parents. We would visit friends and family with children and inevitably, driving home after the visits, he would comment that when he had kids they would be better behaved than our nieces and nephews. He joked that his kids would salute him and answer “sir, yes sir, daddy sir” when he told them to clean up their toys or go to bed. I know you will be shocked to hear that it didn’t quite go that way with our own.

For this drink, gin and tonic are joined in the glass with lime juice, simple syrup, St. Germaine Elderflower Liqueur and a splash of Chambord liqueur. Should you decide to splurge on a bottle of Elderflower Liqueur, here are a few more great cocktail ideas.squeezebar set upPoured over ice, “The Captain” is sure to mellow even the toughest parent at your gathering.Pouring_The_Captain

Click here to print recipe for The Captain.

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Roasted Butternut Squash and Apple Soup

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3 bowls 2FF
Ever notice how some winter vegetable soups taste a bit flat and one note, resembling baby food that’s been thinned out with a bit of water or stock? Depth of flavour is often noticeably absent.

This soup is anything but boring. Roasting the squash really contributes to a deep flavour profile. Sautéed leeks add a delicate subtle onion flavour and apples add a welcome sweet-tart juiciness. Ancho chile powder contributes mild smokiness and heat and cumin powder jumps in adding an earthy, nutty, pungent bite. ready to make soup 2The additional time it takes to roast the squash is well worth it. Plus, there is no need to peel or dice the squash. Just cut it in half, lengthwise and set it on a foil lined baking sheet while you prepare the other ingredients.Sautee leeks
buzz soup
reheating soup on stoveFor a gorgeous finish, add a touch of maple cream (mix 1/3 cup sour cream with 1 Tablespoon maple syrup). To make the pretty swirl I show here, put maple cream in a squeeze bottle and drop a few small dots of the cream on top of the soup. Take a wooden skewer or toothpick and run it gently through the center of the dot, to make the elegant pattern. one bowl b 625 sqFinish it off with a light dusting of smoked paprika and a few toasted pumpkin seeds for some crunch.

Click here to print recipe for Roasted Butternut Squash and Apple Soup.

Roasted Cauliflower Tuna Melts

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cauliflower tuna melt 1 625 sqApple orchards, pumpkin patches, haunted houses, whatever your version of autumn joy is, I hope you’re out there, savoring the season. Have you heard about leaf peeping?  My niece Rachel, who is up on all the latest trends, informed me about it. She lives in Seattle now, but grew up in Florida. I told her that those of us who live in the Northeast have been peeping for years!

As for me, my fall bliss involves cauliflower. I’m having as bit of a love affair with it this autumn. But who can blame me when stunning beauties like these keep popping up at the market. Three colours 2A tuna melt is my default go-to when I return home from holidays and the cupboard is bare. I always have some kind of bread in the freezer, a can of tuna in the pantry and a small wedge of cheddar in the fridge. Bonus points if the cheese is mold-free and the tuna is packed in olive oil.

Truthfully, even the humblest of ingredients are more special when served on toast, and this fact is celebrated in Jill Donenfeld’s new book, Better on Toast. I took her Cauliflower Melts recipe and tarted them up with the addition of Italian tuna in olive oil. brushing with olive oilSlice the cauliflower into slabs, brush with garlic kissed olive oil and roast until golden brown.
time to assemblePistachios add crunch and golden raisins add a welcome hit of sweetness. Tuna in olive oil just tastes better than water packed tuna. Look for a Spanish or Italian brand if you can find it. Unlike water packed tuna, which can be dry, olive oil packed tuna is exceptionally moist, so no mayo is needed. If you have access to some really good artisan bread, go for it. Slice thickly please and give it a light toasting before assembling.start with good breadstart with lightly toasted breadLay on roasted cauliflowergolden raisins and pistachiosI love the addition of nutty Gruyere cheese, but feel free to use cheddar or any great melting cheese. adding gruyere cheesemeltedHot and bubbly, these are hearty knife and fork sandwiches, that help soften that abrupt hard landing that inevitably occurs when coming home after a holiday.

Click here to print recipe for Roasted Cauliflower Tuna Melts.

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