Thursday, November 25, 2010

Rhubarb n' Raisin Betty


I think that it might be a bad sign that I have pictures of food on my camera's memory card and I am starting to forget what recipes I made when! The following one is a Rhubarb n'Raisin Betty that I made when there was fresh rhubarb from the garden (well, mom's garden) and when I was feeling like I wanted something a bit simple and homey to bring to the office for dessert. Here is the recipe.

6 cups rhubarb peeled and finely chopped
1/2 cup granulated sugar
1/2 cup raisins

Topping
1 1/4 cups all purpose flour
3/4 cup brown sugar packed
1/2 cup butter or margarine
1/2 tsp salt

Fill 10 inch casserole dish with chopped rhubarb and raisins then pour the granulated sugar on top. For the topping - mix the ingredients then sprinkle over the fruit. Pat down lightly with your hand and back uncovered in a 375 F oven for 40 minutes. It is great served with ice cream or frozen yogurt.

Monday, November 15, 2010

Baconnaise - because everything should taste like bacon


Am I the only one who was not aware of Baconnaise? There seriously is a product with this name and flavor? And has less calories and fat than regular mayonnaise?
Stay tuned for the upcoming taste test. Until then, check out the website along with other products that J&D produce. mmmvelopes (that's right with bacon flavored glue, so at least you get to taste bacon when you seal it)

http://www.baconnaise.com/

Thursday, November 11, 2010

The fetish continues

Dear Abby:

Yesterday all of the Eric Ripert cookbooks and a video arrived in the mail. Jason took the package up to bed with him. Should I be worried? Or should I rejoice in the new food I will get made for me in the coming weeks?

Signed,
Fat and happy in Canada

http://aveceric.com

Not to be outdone.... but I was


In an effort to keep up with my culinary hubby I decided that I had better step up my game! But, figured I had better use up the pork chops and cabbage (I know I know) that I had in the fridge. Hence I decided to put a little spin on a traditional German-ish comfort food using the Bon Appetit cookbook as the foundation for the recipe.

I don't know if I actually surpassed Jason's recent cooking adventures, but I made a damn good meal for about $1.25 per serving.
Here it goes:
Asian Inspired Pork Chops and Cabbage
4 centre cut pork loin chops, boneless
1 tbsp vegetable oil
2 cloves garlic, chopped
2 green onions chopped
1 Tbsp minced fresh ginger
7 ounces chicken or beef stock, divided
1/4 cup soy sauce
2 tsp brown sugar
1/8 tsp chinese 5 spice powder
2 tsp cornstarch

Season pork on both sides with salt and pepper. Place in heated frying pan with oil. Saute until browned on both sides. Move the chops over to the side of the pan and toss in the green onions, ginger and garlic. Cook for a minutes until fragrant and then put in all (minus about a 1/4 cup of the broth), soy sauce, sugar and five spice powder. Cover and let simmer for a bit while you work on the cabbage.

For the cabbage:
1 tbsp veggie oil
one small cabbage (1.5 lbs-ish) sliced thinly
4 green onions chopped.
1 tbsp minced gresh ginger
1 tbsp sesame oil.

While the pork is cooking, heat oil in a new frying pan. Add the ginger and saute until fragrant - about 30 seconds. Add about half of the cabbage and cook until wilted. Then add the remainder of the cabbage and the green onions. Cook until cabbage is almost done. Toss with the sesame oil and stir fry while you are finishing the pork.

Finishing the pork and serving:
Stir the cornstarch into the remainder of the broth until smooth. Pour into the frying pan with the pork and let simmer for a minute until thickened. Place all of the cabbage into a large serving plate. The place the porkchops on top with the good sauce poured over top of everything. Serve at once.

Tuesday, November 9, 2010

It's always better with bacon


The Eric Ripert saga continues and my hubby decided to make the most amazing bacon carbonara for us tonight. Again, from Eric Ripert. He even found the 2007 Robert Mondavi Chardonnay that was to be paired with it - only having to visit 4 liquor stores to find it!

How great was the recipe?

AMAZING. The kids loved it despite the chives and cream.

Think that I will be working hard at bootcamp tomorrow AM. Whipping cream and bacon.....hmmmmmmmm.

To make your own gastroporn, visit the following link.
http://aveceric.com/wp/recipes/season-1/carbonara/

Wednesday, November 3, 2010

My husband and Eric Ripert


My husband enjoys Eric Ripert.

If you don't know who he is - he (Eric, I mean) is a fabulously awesome French guy who happens to be the chef of Le Bernadin in New York. He is also friends with Anthony Bourdain, famous food writer, chef and traveller.

It has been going on for some time. First it was just me catching him watching Avec Eric on PBS. Then it was Top Chef - likely trying to make me think that he was watching Gail Simmons. He is now open about the whole affair. PVRing his show, ordering his books and, well here is just one of the big positives - making me his food.

Today he made Barely Cooked Salmon with Leeks and Red Wine Butter Sauce. I may have fallen in love with him (Eric and Jason) all over again.

http://aveceric.com/wp/recipes/season-2/barely-cooked-salmon-leeks-red-wine-butter-sauce/