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  • pixeltheatre 10:13 pm on June 26, 2008 Permalink | Reply
    Tags: , , cuisine, food, nanaimo bar, , , sugar, sweet   

    Mmm…Canada – The Sweet Edition 

    Jennifer (The Domestic Goddess) is hosting this year the Mmm…Canada – The Sweet Edition. In 2005 she asked Canadian bloggers and non-bloggers to talk about their favorite meal, the one that really said Canada to them. This year she decided to up the ante:

    This year let’s make our proverbial pot a little bigger; a little sweeter, if you will. Let’s get together as many bloggers as we can to share their favourite Canadian confection, indulgence, dessert, sweet…anything really! As long as says Canada to you and you can get some sort of Sugar High from it, we want to know about it.

    As mentioned below in the Savoury Edition, I am Québec-born and bred. Quebecers are renowned for their sweet tooth. The dessert that most typifies this for me is Sugar Pie (with a name like that, how can you go wrong?). Tarte au sucre is one of those recipes that offers a lot of variations: maple sugar, brown sugar, flour, no flour, butter or not, cream, etc. Some families guard their version and pass it down generation to generation. I blogged on this last year. The full post can be found here.This entry is the most popular on my site, thanks to an incoming link from Wipedia. I never realized how many people were interested in this dessert…

    Here’s the recipe I usually use. It’s foolproof and quick to prepare.

    Quick Sugar Pie
    (Recipe: courtesy of Mme Paquin, Trois-Rivières)
    1 cup of brown sugar, packed
    1/2 cup whipping cream
    1 tablespoon flour

    Mix ingredients in bowl until smooth. Throw in a frozen pie crust and bake at 400F for 30 minutes. Serve with vanilla ice cream. It tastes even better cold, the day after.

    Now, living on the West Coast, my other favorite sugar high is provided by the Nanaimo Bar.  You can’t beat it for a quick pick-me-up in the afternoon (followed by the inevitable crash). Here’s a recipe from The City of Nanaimo’s website:

    Nanaimo Bar - Stephanie Spencer - Wikipedia Commons Nanaimo Bar Recipe
    Bottom Layer

    • ½ cup unsalted butter (European style cultured)
    • ¼ cup sugar
    • 5 tbsp. cocoa
      1 egg beaten
    • 1 ¼ cups graham wafer crumbs
    • ½ c. finely chopped almonds
    • 1 cup coconut

    Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8″ x 8″ pan.
    Second Layer

    • ½ cup unsalted butter
    • 2 Tbsp. and 2 Tsp. cream
    • 2 Tbsp. vanilla custard powder
    • 2 cups icing sugar

    Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.
    Third Layer

    • 4 squares semi-sweet chocolate (1 oz. each)
    • 2 Tbsp. unsalted butter

    Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

    Note: This dessert/snack also comes in prepackaged mixes for the time-pressed.

    (Photo: Stephanie Spencer, Wikipedia Commons)

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    • Jennifer 11:55 am on June 28, 2008 Permalink | Reply

      Ah, sugar pie…very few things are more Canadian than that! Thanks so much for joining in on Mmm…Canada!

    • Candice 10:18 pm on June 30, 2008 Permalink | Reply

      Last time I made sugar pie, it turned out a bit too runny. Next time I’m going to try your recipe! Thanks for sharing it. 🙂

    • madcapCupcake 7:56 am on July 2, 2008 Permalink | Reply

      TWO sweet delights – and both looks delcious 🙂

    • ileygilbert 7:11 pm on July 31, 2008 Permalink | Reply

      oh my gosh these all look amazing!

  • pixeltheatre 3:19 pm on January 16, 2008 Permalink | Reply
    Tags: Epicurious, fight hunger, food, , NFL, , Superbowl, vote   

    Taste of the NFL and Epicurious: Wine, Dine, Donate 

    With Superbowl XLII just around the corner (Feb. 3rd), the NFL is expanding its generosity by participating in Epicurious’ Wine, Dine, Donate program.

    One recipe has been collected from noted players from each team. Vote on your favorite recipe and Epicurious will donate $1 to fight hunger. Click on logo below to go to site.

    Taste of the NFL

    AddThis Social Bookmark Button

     
  • pixeltheatre 6:23 pm on December 2, 2007 Permalink | Reply
    Tags: , chain-letter, food, meme, Q&A   

    Thanks for the meme-ories… 

    Received an invitation this morning from Julius, fellow Vancouverite and Daring Baker, to partake in aWinter day on Gore Street Q&A/meme/blog chain letter. The theme was, natch, food-related. With the weather being so inviting (see pic), I hunkered down inside to move this chain along.

    What were you cooking/baking ten years ago?
    I had recently moved to Vancouver 10 years ago and was living in a small apartment, sporting one of those tiny galley kitchen, with not much counter space. I don’t recall cooking much, or cooking very simply. I had a small tabletop barbecue on my balcony and, this being Vancouver, used that a lot throughout the year. I was not into my baking phase at that time either. I was traveling a lot for my job, taking and teaching night classes. Ramen, and derivative dishes, was often part of my diet…

    What were you cooking/baking one year ago?
    I had taken the Serious Foodie classes at NWCAV at the beginning of the year, which helped a lot with my confidence in the kitchen. (Little did I know at the time I would be enrolled in the Professional Diploma course a year later) I was now making gnocchi, risotto was a way to relax after work and I always had fresh tomato sauce to use on pasta or home-made pizza. I had started to bake once more, mostly cookies and mini cupcakes (see recipe below).

    The snack you enjoy the most:
    At this time of the year: mandarine oranges with cold smarties…But I’m not much of a snacker the rest of the time

    A culinary luxury you would indulge in if you were a millionaire:
    A small but complete commercial kitchen space; pastry course at the C.I.A.; a cooking vacation around the world.

    What do you bake the most?
    Home-made pizza

    Five recipes you know by heart:
    Shrimp risotto, tarte au sucre, linguine al vongole (baby clams), barbecued rack of lamb, buffalo chicken wings

    One thing you cannot/will not eat:
    I love dim sum, but I can’t bring myself to eat anything involving fish paste. The chicken claws are a close second…

    Favourite culinary toy:
    My Victorinox 8″ chef knife

    A must on your “last meal” menu:
    Lamb, barbecued either in rack format or shawarma or kebab, with tatziki.

    Happy food memories:
    My mom’s tourtière and ragoût de patte (pigs’ feet stew). Real Québec comfort food, ideal on a winter’s day (like today) …Which I will get to taste once more over the holidays…hum…

    Chocolate Mini Cupcakes

    Topping
    8 oz cream cheese
    ½ cup sugar + pinch of salt
    1 egg
    1 package (1 cup) mini chocolate chips

    Cream cream cheese and sugar. Add egg and mix well. Add chocolate chips.

    Cupcake
    1 – ½ cups flour
    1 cup sugar
    ¼ cup cocoa
    1 tsp baking soda
    ½ tsp salt

    Combine these five ingredients in a large bowl

    1 cup water
    ½ cup vegetable oil
    1 tbsp white vinegar
    1 tsp vanilla

    Combine these four ingredient well in a small bowl. Blend into dry ingredients. Mix well.

    Fill mini baking cups to ¾ and top with a dollop of the cream cheese mixture. Bake at 350F for 15-18 minutes. Freezes well.

     
    • Julius 9:43 pm on December 10, 2007 Permalink | Reply

      Hi LizG,

      Thanks for writing out the meme.

      It’s always great to read about other fellow bloggers. Gotta try cold smarties and Mandarin oranges sometime. 🙂

      Julius

  • pixeltheatre 4:12 pm on November 14, 2007 Permalink | Reply
    Tags: food, marketing, Paul Newman,   

    Dinner with Paul Newman, all its Own 

    Paul Newman, the food brand, is branching out into wines. According to the Boston Herald, the conglomerate,Newman's Own which has donated some $200 million to charities since its inception, is partnering with wine company Wine Rebel Co. to develop a cabernet sauvignon and a chardonnay. According to Newman:

    “Wine was the only thing missing at dinner time. Now the meal is complete.”

    Newman’s Own, best known for its dressings, also now offers everything from salad mixes to pretzels and pet foods. (Who knew?). No news if the wine, to be bottled this December and retailing for $16 in the US, will be available in Canada.

     
    • coffee fiend 8:48 pm on January 9, 2009 Permalink | Reply

      Paul Newman is a legend for his work in movies, and he’s a stud for all his work outside of movies

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