tag:blogger.com,1999:blog-26219380567286878572024-03-13T18:06:39.261-07:00The Adventures of Hammer and Potatohammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-2621938056728687857.post-91399939138571501202015-02-25T07:00:00.000-08:002015-02-25T14:27:36.603-08:00Game of Thrones Feast Part 2: Easy Honeyed ChickenIt was hard come up with a main dish for out GOT feast (here's <a href="http://hammerandpotato.blogspot.ca/2015/02/game-of-thrones-feast-part-1-freshly.html" target="_blank">Part 1</a>). Partly because we didn't want to hunt for venison and love dragons too much to eat them for dinner. So we ventured into the darkness called the internet to see what other GOT fans were cooking up in the kitchen. Luckily, there is such a thing as a <a href="http://www.innatthecrossroads.com/" target="_blank">Game of Thrones Food Blog</a> so we got to work and decided to make their version of Honeyed Chicken <div>
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Closely adapted from the original recipe found <a href="http://www.innatthecrossroads.com/2011/04/06/honeyed-chicken/" target="_blank">here</a></div>
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Ingredients: </div>
<div>
<ul>
<li>1 chicken </li>
<li>Butter (we used a little more than 1 tbs ~1/4 to 1/2 stick just enough to get the skin buttery, especially in crevices) </li>
<li>garlic salt (instead of just salt)</li>
<li>1/2 cup apple cider vinegar (sweeter than white or malt)</li>
<li>1/3 cup honey</li>
<li>Dried or fresh mint (optional)</li>
<li>Craisins or raisins (1/4 cup)</li>
<li>~1tbs butter</li>
</ul>
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How to (serves 4):</div>
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<ul>
<li>Preheat oven to 450F. Place some foil on top of a roasting pan with the chicken at the center. Cover the chicken skin with butter and salt (crispy skin so work that butter!). </li>
<li>Roast the chicken for an hour to an hour and fifteen minutes, until skin is crispy and center is not pink (typically 180 celsius inside if you have a thermometer)</li>
<li>To make the sauce, combine apple cider vinegar, honey and raisins in medium heat until the reduced (aka the sauce becomes a little thicker and less watery) </li>
<li>Pour sauce over chicken and season with mint as desired </li>
</ul>
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Easy! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUaDmKWUHUlSqq1JHhbZ8y2m8Yugo-A9sNxFnz4Xm410kSP-48siV1PZyqic_ZV_dRUSz5FxpVKXwybAr-vKuc3k78Fvj76HIJSL61KqWi0qNXP3D4Db_6vZXJnr6S7KW0L9WCsWc5kg9m/s1600/IMG_4027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUaDmKWUHUlSqq1JHhbZ8y2m8Yugo-A9sNxFnz4Xm410kSP-48siV1PZyqic_ZV_dRUSz5FxpVKXwybAr-vKuc3k78Fvj76HIJSL61KqWi0qNXP3D4Db_6vZXJnr6S7KW0L9WCsWc5kg9m/s1600/IMG_4027.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Winter can come now. We're ready to hibernate. </td></tr>
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hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-4654327584594037142015-02-19T17:48:00.003-08:002015-02-19T17:48:46.928-08:00Game of Thrones Feast Part 1: Freshly Baked Bread<div class="separator" style="clear: both; text-align: left;">
We're a little bit excited about the upcoming premiere of the new season of GAME OF THRONES (cue music). As hammer and potato tradition, we prepare for this glorious day by feasting the way lords and ladies do- except we don't really have servants so we kind of have to do the hunting and cooking and cleaning up. Safe to say, at least we know we won't be re-enacting a purple wedding fiasco in <strike>front of the tv</strike> our dining hall. </div>
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First course - freshly baked bread! </div>
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Ingredients (for 3 <b>giant</b> loaves): </div>
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<ul>
<li>1.5 tbsp salt</li>
<li>1.5 tbsp honey </li>
<li>1.5 tbsp fast rising yeast </li>
<li>6.5 cups flour</li>
<li>3 cups water + 3-6 tbsp</li>
</ul>
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How to: </div>
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<ol>
<li>Place the yeast in a small bowl and add 3-6 tbsp luke warm water and honey. Quickly stir to dissolve most of the yeast</li>
<li>Add flour and salt into the mixture</li>
<li>On a clean flat surface, sprinkle some flour so that the dough doesn't stick. Start kneading the dough until it becomes one giant mass. (Add flour as needed to not make it stick to the surface). You're ready when you poke it and the mass bounces back.</li>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLszitfz80IZaQZGipmPr9ubk4nDvCdY7nfMQpw35Q0m3kAsxX5VXdlRmBvqsfIw0UUn-e71K45Dy8qcFTZZXKtt3ntFAYgI4lGScj5pvMOqnuSARVXa2KmsyY3hjtP_aoPGBGkO9Ncc2c/s1600/IMG_4020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLszitfz80IZaQZGipmPr9ubk4nDvCdY7nfMQpw35Q0m3kAsxX5VXdlRmBvqsfIw0UUn-e71K45Dy8qcFTZZXKtt3ntFAYgI4lGScj5pvMOqnuSARVXa2KmsyY3hjtP_aoPGBGkO9Ncc2c/s1600/IMG_4020.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dough ball - pre rising! </td></tr>
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<li>Place in a large (we used the largest mixing bowl we had) bowl and cover with cloth (any towel will do). </li>
<li>Sit back and let the dough rise uncontrollably. (2-3 hours) until it becomes one giant ball that is the size of Westeros (not really, but you know what we mean!) </li>
<li>Use your Dothraki-like muscles to work and divide the dough into desirable size (bigger ball = longer bake time). We made three loaves the size of our heads with these ingredient amounts</li>
<li>Form smooth balls. Line a baking sheet with parchment paper and let the dough rise for another 30 minutes. Shape and decorate as needed. We use the standard three stripes along the top the way we would draw bread in cartoons :D </li>
<li>Preheat oven to 450 F</li>
<li>Place a small roasting pan filled with water at the bottom of the oven and the would-be bread in the middle/top racks (this is an added step for a nice and crispy crust) </li>
<li>Bake for about 30 minutes or until the top crust browns </li>
<li>Let cool for at least 15 minutes and enjoy!</li>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_aelqbczusZq_qmUvcGXD_G9OBKOZqoKhs_qTQcZk_u1hcOt__0pcdWKGbIdxvR9WWZHdu_q_d4BdunGCGXMG7EwNMi_pDsPxb8MwBtgshyzRtWeGs9jAg3WkO2vTotLVpNEZmFcI7Og/s1600/IMG_4025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7_aelqbczusZq_qmUvcGXD_G9OBKOZqoKhs_qTQcZk_u1hcOt__0pcdWKGbIdxvR9WWZHdu_q_d4BdunGCGXMG7EwNMi_pDsPxb8MwBtgshyzRtWeGs9jAg3WkO2vTotLVpNEZmFcI7Og/s1600/IMG_4025.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of three loaves the size of our heads.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3ndCuR7r2dwalvze4rrBX_BrKVBU7RqidD83xK5NrbYzrH2IGafWfiSetd5x66emyr0IgZxVmGTwpyngmN4dpHdd-R2r-ij3Xy8z9yq3g9J8Xvb4T1zOClC5U_4Jimgcr0ED1UDY6Va1/s1600/IMG_4030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3ndCuR7r2dwalvze4rrBX_BrKVBU7RqidD83xK5NrbYzrH2IGafWfiSetd5x66emyr0IgZxVmGTwpyngmN4dpHdd-R2r-ij3Xy8z9yq3g9J8Xvb4T1zOClC5U_4Jimgcr0ED1UDY6Va1/s1600/IMG_4030.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A feast fit for a king - or seven. Or two really awesome queens </td></tr>
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<br />hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-48779360791663387802014-08-17T15:12:00.001-07:002014-08-17T15:16:35.539-07:00Easy Oreo Cheesecake CookiesOne day, we were debating over the merits of what we wanted to go with our savory meal. One of us wanted to do some sort of cheesecake, and the other wanted to do something easier and less time-consuming like cookies. Like all great partnerships, during times of trouble, we decided to compromise and make some sort of cheesecake-cookie hybrid that wouldn't take up a lot of time and was low on ingredient cost. Hence, the choice to make oreo cheesecake cookies.<br />
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Ingredients: </div>
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about 10-12 oreos </div>
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1 cup chocolate chips (milk or dark)</div>
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3/4 cup butter (thawed)</div>
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1/3 cup cream cheese (thawed)</div>
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1 cup sugar</div>
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1 egg yolk</div>
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2 cups all-purpose flour</div>
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1/2 tsp salt</div>
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1 tsp vanilla extract</div>
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Procedure:</div>
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<ol>
<li>Preheat the oven at 350F</li>
<li>Remove the white centre from the oreos and place the cookies in a ziplock bag. Crush them until semi-fine</li>
<li>Cream butter, sugar and cream cheese until all ingredients are combined.</li>
<li>Add the egg yolk, vanilla and salt</li>
<li>Slowly add the flour while mixing </li>
<li>Then add the chocolate chips and oreos until all parts are evenly mixed</li>
<li>Line baking pans with parchment paper. Scoop and make 1-1.5 inch balls of the cookie dough to place on the baking pan. Press these with a spoon until they resemble mini-cookies (there is minimal expansion with these cookies).</li>
<li>If desired, create patterns on the top with a fork (i.e. something that looks like --> #)</li>
<li>Bake from 12-14 minutes or until the edges are golden. If you can't see the golden edges, you'll notice the batter becomes dry and the texture looks a bit cookie-like. This should be enough</li>
<li>Remove from the oven and let them cool .... </li>
<li>Try not to go all cookie-monster on these yummy things. </li>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XS0EGoTXnoVVPRu5yIaj0-CHTPXpTZgJL155h1t8Fl_p-zeZQEH9RhqpxRyJNZbtOdMOKVyILacZET_WPZOTGhlQ9c0GtcQC7VIb9QVLaPLSDYxOU6XOuNGowN4w1PrIRhED6-tRX681/s1600/IMG_0191.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6XS0EGoTXnoVVPRu5yIaj0-CHTPXpTZgJL155h1t8Fl_p-zeZQEH9RhqpxRyJNZbtOdMOKVyILacZET_WPZOTGhlQ9c0GtcQC7VIb9QVLaPLSDYxOU6XOuNGowN4w1PrIRhED6-tRX681/s1600/IMG_0191.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oreo. cheesecake. cookies. Still warm from the oven and ready to melt in your mouth. </td></tr>
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hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-4508423043881108542014-07-22T22:07:00.001-07:002014-07-22T22:07:20.663-07:00Banana Oatmeal Breakfast MuffinsBreakfast is a very important meal to us. Apart from what experts say, we believe eating breakfast is essential so that we don't get cranky before lunch. (No rumbling tummies around 11am!) But, it's really hard to get up in the morning and have to prepare something, and on the days that we don't want smoothies, but need to get rid of those overripe bananas, simple muffins are made (and eaten for the rest of the week).<br />
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Yes, breakfast muffins are the way of the future. </div>
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This recipe is healthy, packed with protein, fiber, potassium and chocolate chips</div>
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Ingredients (yields 15-18): </div>
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3 mashed bananas </div>
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1 cup almond milk (or soy, but almond milk is delicious)</div>
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2 eggs</div>
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1 tbsp baking powder </div>
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3 cups steel cut oats (or rolled oats. they work too)</div>
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1 tsp vanilla extract </div>
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chocolate chips (at your own risk! we prefer to use plenty) </div>
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Procedure: </div>
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<ol>
<li>Preheat the oven to 370F</li>
<li>Mix bananas with almond milk, eggs and vanilla extract</li>
<li>Add the baking powder and oats to the mix and stir until even. </li>
<li>Grease, or line the muffin tins. Either would do</li>
<li>Mix<strike> a million pounds </strike> the chocolate chips until you think you have enough. (We normally use about 50-60g) </li>
<li>Place batter in the muffin tins. Keep in mind these don't rise as much as regular muffins do. </li>
<li>Bake for 18-25 minutes (until tops are golden brown) and cool for 10-15 minutes. To reheat just place in the microwave for 15-20 seconds. </li>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0nzzJJDKMLojF0mRfy8bohRRbOEqyRvhLviUtR2kbiqGV6oZjaMMVR4WjEQLUFfkvkrlQDY9gTQ6Lech6x6-yZFftcYI2kcmtFyC55sUIj5W7znX3kwtZty9bIFdTE8vLJmf8OEoZUKo/s1600/IMG_5126.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_0nzzJJDKMLojF0mRfy8bohRRbOEqyRvhLviUtR2kbiqGV6oZjaMMVR4WjEQLUFfkvkrlQDY9gTQ6Lech6x6-yZFftcYI2kcmtFyC55sUIj5W7znX3kwtZty9bIFdTE8vLJmf8OEoZUKo/s1600/IMG_5126.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Muffins are the way of the breakfast future. </td></tr>
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hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-41175322457947618962014-07-15T19:32:00.002-07:002014-07-15T19:32:27.552-07:00Summer Cocktails: Kiwi Blueberry MojitosAs previous service-industry workers, there are some drinks that are a little bit of a pain to make during a rush like cappuccinos, matcha lattes and mojitos. At the same time, we LOVE summer cocktails because they're really refreshing. The bonus bit about making your own cocktails is that you don't have to really <strike>scrimp </strike> measure alcohol, or any of the ingredients for that matter, and it costs a lot less. The ingredients here are an estimate that has worked for us, but feel free to change to suit your palettes.<br />
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Here's a recipe that yields 4-6 tall glasses (1 pitcher) of the kiwi blueberry mojitos:<br />
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Ingredients:<br />
200-250g blueberries (one medium pack at the grocery, or 2 cups frozen)<br />
8 kiwis<br />
mint (for garnish.. but very important in mojitos)<br />
1/4 cup lime juice (that's about 3-4 limes)<br />
1/2 cup sugar and a little more (1 tbsp) for the rims<br />
1.5 cups sparkling water (tonic water)<br />
ice cubes<br />
rum (dark/light) - amount varies<br />
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Procedure:<br />
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<ol>
<li>Peel 5-6 kiwis, squeeze lime juice, add 1/2 cup sugar and puree in a blender. Add as much rum as required (to taste)</li>
<li>Set aside 2-3 sliced kiwis</li>
<li>Gently crush the blueberries and set aside</li>
<li>Prepare the glasses by moistening the rims with a slice of lime and running the moist rims against the 1tbsp of sugar on a plate</li>
<li>After the rims are moistened, place ice, 1-2 slices of kiwi and some blueberries in the glass. Add the puree from step (1) until about the halfway point, and use sparkling water the rest of the way. Add mint to the top for garnish. Stir and enjoy!</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSIe06JV8xtVyl-z_HOZ7RObr-YdMf1YQc74Z2G0dNWCpkxNrBGx9ghGKdiRQ2vVbzFsxdpI_hnzq1OC_MbCF-3qSDx-ZjbZTGnyLLBRgAKoKmeBy32kRsbJhsj5eiKjUdF9HkJrmk-xi/s1600/IMG_5081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuSIe06JV8xtVyl-z_HOZ7RObr-YdMf1YQc74Z2G0dNWCpkxNrBGx9ghGKdiRQ2vVbzFsxdpI_hnzq1OC_MbCF-3qSDx-ZjbZTGnyLLBRgAKoKmeBy32kRsbJhsj5eiKjUdF9HkJrmk-xi/s1600/IMG_5081.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final product - refreshing, fruity summer cocktails </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21jk692JXn1_Jawa2UVb9xaKpTpHJLZtffc5PAunAGtrdFcF-YGEw4u_M4Y_mduy1okztGlG2gha5kxwN06gV9juXi1Fh9Iha1hudhe2WNN3JClqrkVRL1KOgcUMWmikhLYoxY3H03O2V/s1600/IMG_5084.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi21jk692JXn1_Jawa2UVb9xaKpTpHJLZtffc5PAunAGtrdFcF-YGEw4u_M4Y_mduy1okztGlG2gha5kxwN06gV9juXi1Fh9Iha1hudhe2WNN3JClqrkVRL1KOgcUMWmikhLYoxY3H03O2V/s1600/IMG_5084.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mojitos are more often than not, worth the effort</td></tr>
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And remember folks, hammer and potato do not support drinking and driving!<br />
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<br />hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-5741618857667680572014-06-22T23:16:00.002-07:002014-06-22T23:18:21.810-07:00High Tea Saturday Part 3: Prosciutto Gruyere Parmesan SconesAt last! The final recipe we used for our High Tea Saturday series (here are links to <a href="http://hammerandpotato.blogspot.ca/2014/02/high-tea-saturday-part-1-smoked-salmon.html" target="_blank">part 1</a> and <a href="http://hammerandpotato.blogspot.ca/2014/05/high-tea-saturday-part-2-tomato-basil.html" target="_blank">part 2</a>). This was our first time making savoury scones and they turned out to be a pretty cheesy success. They also turned out to be breakfast for the next two days--easy to warm up by sticking them in the toaster while the coffee is brewing.<br />
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We would like to give credit to the original recipe, found <a href="http://kitchenconfidante.com/savory-scones-with-gruyere-prosciutto-and-green-onion-recipe" target="_blank">here</a><br />
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<u>Ingredients: </u><br />
2.5 cups all-purpose flour<br />
2 tablespoons granulated sugar<br />
1 tablespoon baking powder<br />
1 teaspoon salt<br />
1/2 cup butter<br />
2 large eggs<br />
2/3 cup buttermilk<br />
2/3 cup grated gruyere (we don't really measure cheese. we may have added a bit more)<br />
1/2 cup chopped prosciutto (again, we may have added a bit more)<br />
1/4 cup grated parmesan<br />
1/4 cup chopped green onion (we may have used less. not a big fan of these)<br />
2 tablespoons half and half<br />
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<u>Procedure: </u><br />
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<ol>
<li>Whisk flour, sugar, baking powder and salt. Chop up the butter and slowly add to the mixture until crumbly (use your hands.. just because it's fun!)</li>
<li>Add the eggs and buttermilk and whisk together</li>
<li>Add the cheeses, onion and prosciutto and mix until the dough is sticky</li>
<li>Find a clean and flat surface. Flour the surface and knead until all ingredients are evenly combined. </li>
<li>Roll the dough flat until it is about 0.5-1 inch thick and cut into fun shapes (like triangles. triangles are pretty fun)</li>
<li>Line a baking sheet with parchment paper and place the scone triangles. (The original recipe yielded about 10 scones but we used our amazing tetris skills to get more scones out of the surface area of out baking sheet and yielded a little above 15 triangles of different sizes. with a bit of space in between each scone as room for expansion)</li>
<li>Lightly brush batter with half and half cream and sprinkle with additional salt/cheese</li>
<li>Chill in the freezer for half an hour and preheat the oven to 400F</li>
<li>Bake for 20 minutes or until golden brown at the top. Best served with some tea (this isn't high tea without the tea, folks!) </li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpYDZdyabJ6tO033A1pOF9o8qOVVAVYI23BGA5LxShnbm0iUEMcegRYfGYpzNRWHXXfK-VsQ0NY0g5TymBb8Uq3G1PaIY_XVl641VjdkhW4iFNRsyA7bFxUh_yww__N5BIMg3gFz1NwH9/s1600/IMG_0169.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpYDZdyabJ6tO033A1pOF9o8qOVVAVYI23BGA5LxShnbm0iUEMcegRYfGYpzNRWHXXfK-VsQ0NY0g5TymBb8Uq3G1PaIY_XVl641VjdkhW4iFNRsyA7bFxUh_yww__N5BIMg3gFz1NwH9/s1600/IMG_0169.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These scones look quite photogenic</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPqWxg0zHZhjc7t-5LK_T50AQDdHCpEfunTBokS1CLqkqyYGB70hM-ZUxXXEh9PlQ9q9IXfaEEgS-0ABAda2qB4W7a4wiYBlnoNi060cacTB0U5buDW6WQ3dQvDkZtFEBzbhDBxaE0-1S/s1600/IMG_0165.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPqWxg0zHZhjc7t-5LK_T50AQDdHCpEfunTBokS1CLqkqyYGB70hM-ZUxXXEh9PlQ9q9IXfaEEgS-0ABAda2qB4W7a4wiYBlnoNi060cacTB0U5buDW6WQ3dQvDkZtFEBzbhDBxaE0-1S/s1600/IMG_0165.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final product: Different sizes of scones loaded up with all the things we love--cheese and prosciutto. Notice all that ham sticking out of that middle scone. /happiness</td></tr>
</tbody></table>
<div>
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hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-3349684315838027232014-05-05T10:23:00.002-07:002014-05-05T10:24:08.468-07:00High Tea Saturday Part 2: Tomato Basil Mushroom Quiches Sorry for the delayed post folks! Part 2 of our High Tea Saturday Adventure, consisted of some delicious Quiches! Quiche is one of those recipes that are made differently by everyone and differently every time it is made. The great thing about quiche is that it's so versatile and customizable! You can put practically anything you want in it. In our version of Quiche, we added tomatoes, mushrooms and some fresh basil.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjsdjE-hK2br0R3U5eX1bhu2QSTFUMpeAqKk0Z4XhHZS2cfKHLDqtG64bk1lHgCzUhCxxbFgi5pwMBFdJjKpCGNvyCn54ntKa7AByLH7BvCs8qtMSl-JgVNEdMF-bFtmm4v1mneH3Vapy/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjsdjE-hK2br0R3U5eX1bhu2QSTFUMpeAqKk0Z4XhHZS2cfKHLDqtG64bk1lHgCzUhCxxbFgi5pwMBFdJjKpCGNvyCn54ntKa7AByLH7BvCs8qtMSl-JgVNEdMF-bFtmm4v1mneH3Vapy/s1600/photo+1.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tomato, Basil and Mushroom Quiche</td></tr>
</tbody></table>
Ingredients:<br />
Phyllo pastry<br />
Tomatoes<br />
Mushrooms<br />
Basil<br />
Eggs<br />
Seasoning<br />
<br />
Procedure:<br />
<ol>
<li>Preheat oven to 350F.</li>
<li>Cut your phyllo pastry into little squares and place over each well in your muffin tin. Make sure the squares of phyllo are big enough that they hang a little past the edges of the wells in the muffin tin.</li>
<li>Prep and chop your tomatoes, mushrooms and basil into bite sized pieces.</li>
<li>In a separate bowl, beat your eggs and add in your tomatoes, mushrooms and basil and your seasoning of choice to taste. For seasoning, we used salt, pepper, garlic powder and oregano and thyme.</li>
<li>Carefully pour your filling into each phyllo pastry cup.</li>
<li>Bake at 350F for 25-30 minutes or until toothpick comes out clean.</li>
</ol>
<div>
It is important to note that the reason why we didn't specify any exact measurements is because the amount of ingredients you use will depend on how many quiches you want to make, so we recommend just eyeballing the amount of ingredients you want to use. We made about a dozen mini quiches that day. Additionally, you can put almost anything in your quiches! We recommend getting creative! Suggestions could be some cheddar cheese (or any cheese of choice), bacon, pepper, garlic etc. The sky's the limit with Quiche!</div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnzZvxo6DT5OZ9PELbOidAyB0kFDOf7UY6i1FY20-dUbmg3GJNiY5Ns21EYQLogjczToFFLUBGo2ajRjkjouJhOg8pd8e9wwFX97vUNeaK6A0HvyCxo3GV0PW417lvPPKIh-uvPBe_dY9c/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnzZvxo6DT5OZ9PELbOidAyB0kFDOf7UY6i1FY20-dUbmg3GJNiY5Ns21EYQLogjczToFFLUBGo2ajRjkjouJhOg8pd8e9wwFX97vUNeaK6A0HvyCxo3GV0PW417lvPPKIh-uvPBe_dY9c/s1600/photo+4.JPG" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh baked mini quiches, straight out of the oven</td></tr>
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<div>
Quiche is so simple and easy to make, yet it's packed with flavour and deliciousness! Give this refreshing twist on eggs a try!</div>
hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-7701377416004227052014-05-03T14:17:00.001-07:002014-05-03T14:17:49.893-07:00Red Velvet Cheesecake BrowniesRed Velvet is one of those classic flavours that many of us are familiar with now. Red Velvet cupcakes are a staple in our kitchens (stay tuned!) and we're always trying to find new ways to make that more exciting. Today we decided to experiment with our good ol' Red Velvet cupcake recipe and turn it into something lighter, hence Red Velvet Cheesecake Brownies were born!<br />
<br />
Ingredients:<br />
Yield: 16 brownies<br />
<br />
Red Velvet Brownie:<br />
1/2 cup of unsalted butter (softened at room temperature)<br />
1 cup white sugar<br />
1/4 tsp salt<br />
2 eggs<br />
3/4 cup flour<br />
4.5 TBSP cocoa powder<br />
1 tsp distilled white vinegar<br />
1 tsp vanilla extract<br />
Red food colouring<br />
<br />
Cream Cheese Layer:<br />
1 250g package of cream cheese<br />
1 egg<br />
4.5 TBSP white sugar<br />
1 tsp vanilla extract<br />
<br />
Procedure:<br />
<ol>
<li>Grease a 9x9 baking pan with butter or non-stick cooking spray. Cut some parchment paper out, and lay the parchment paper on the greased pan.</li>
<li>Preheat oven to 350F</li>
<li>Cream together butter and sugar. Once creamy and smooth, add the eggs and beat well. Add the cocoa powder and make sure it is well mixed. Add the salt, followed by the food colouring and vinegar. Make sure to mix between adding each ingredient. Add the flour last and just mix until everything is combined and well incorporated</li>
<li>Reserve a little bit of the batter (1/4 cup will do) and put it in a bowl aside</li>
<li>Pour the rest of the batter into the prepared baking pan</li>
<li>Cream the cream cheese, egg, sugar and vanilla extract until well mixed. (Note: make sure the cream cheese is completely softened in order to avoid lumps in your cheesecake layer)</li>
<li>Pour the cream cheese mixture on top of the red velvet brownie mixture and smooth out to the edges</li>
<li>Using a spoon, dollop the remaining red velvet batter you put aside on top of the cream cheese.</li>
<li>Using a butter knife or toothpick, swirl the batter into the cream cheese miture.</li>
<li>Bake for 30-35 minutes at 350F (or until inserted toothpick comes out clean)</li>
<li>Make sure brownies are completely cool, cut and serve!</li>
</ol>
<div>
Note: It's best to make use of red food colouring PASTE (if you have it) as it will give you a richer and brighter red colour. We, however, didn't have any and made use of the regular liquid food colouring and they still turned out quite red, we just had to add a bit more until they were the colour we wanted. The amount you use is up to you and how bright or dark you want the red to be. Alternatively, you could also just leave out the food colouring all together if desired.</div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Rqd2EBpPVSnIPJ9_hjHBNAhYg-0QxGMA1t-iZ51X-J_Y5GcKAUG8qx2taAu3fBOxUNXERaf1LthE2HJGeWl8bPr-RxsBp28NGV3G423CmiPQ0j2JYduRAJqXTAtJYQmRLX4O1le_ynh_/s1600/red+velvet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Rqd2EBpPVSnIPJ9_hjHBNAhYg-0QxGMA1t-iZ51X-J_Y5GcKAUG8qx2taAu3fBOxUNXERaf1LthE2HJGeWl8bPr-RxsBp28NGV3G423CmiPQ0j2JYduRAJqXTAtJYQmRLX4O1le_ynh_/s1600/red+velvet.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Velvet Cheesecake Brownies</td></tr>
</tbody></table>
<div>
These brownies are a delicious and "lighter" twist on the classic red velvet cake/cupcake. They're fudgey, moist and very reminiscent of a red velvet cupcake (minus all the overly sweet calorie filled icing!) They are quick and easy to prepare, and will disappear before your eyes! Give this recipe a try, for when you're next craving the classic Red Velvet!</div>
hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-89278512355577607912014-02-02T20:00:00.000-08:002014-02-02T20:00:03.819-08:00High Tea Saturday Part 1: Smoked Salmon Tea SandwichesOne fine Saturday, we had decided to try out hand at some of our high tea recipes because we felt <strike>fancy </strike> like we wanted to have <strike>lots of </strike>some English food. In this three-part series, we'll be sharing our adventure with three of our favorite high tea items - savoury style. For our first recipe, we made some simple tea sandwiches. This recipe is highly fuss free and will need the following:<br />
<br />
<b>Ingredients: </b><br />
1 package smoked salmon from the deli (normally 100-300 grams, depending on how many sandwiches you want)<br />
1 small block of cream cheese (250g)<br />
fresh dill to taste<br />
1 loaf of rye bread (preferably square shaped)<br />
<br />
<b>Process: </b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<ol>
<li>Remove the crusts from the bread and cut into square pieces </li>
<li>In a mixing bowl, combine the dill and the cream cheese until the tart taste of the dill flavours the cheese. Mix until the cheese has the consistency of a spread </li>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPC_QvkgjYYEpfdTkPHAf6ohQOCq-7hUGWIr61ppxkjWOvP54971OcHl4VpPPFrQE31f8VJFntg6yYCiB8VoPffcWrUAB21Y0ehmdMClh63aV1D6f_BY82YiOojVlp-ad5a_V0k52i6gJY/s1600/IMG_0161.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPC_QvkgjYYEpfdTkPHAf6ohQOCq-7hUGWIr61ppxkjWOvP54971OcHl4VpPPFrQE31f8VJFntg6yYCiB8VoPffcWrUAB21Y0ehmdMClh63aV1D6f_BY82YiOojVlp-ad5a_V0k52i6gJY/s1600/IMG_0161.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tea sandwiches in the making!</td></tr>
</tbody></table>
<li>Take two slices of bread and spread with a cream cheese layer. On one slice, add a few slices of smoked salmon (based on our package, 1-1.5 round pieces) and then cover with the other slice of bread (basically, combine all ingredients to make a sandwich). </li>
</ol>
<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvn4vZr7PDBNjPlp301J1228FPZQ4HzdmZsffp7ta-qg2K3EWEOgX92il0TCuwJTbLDyoWw6GRGIN6CwCUv9gnta-d9cn2jxWGB6N7HoOUXd4jQUWcc8j4cdWZsXpZSsb-Dnmr7WoLOQ-4/s1600/IMG_0160.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvn4vZr7PDBNjPlp301J1228FPZQ4HzdmZsffp7ta-qg2K3EWEOgX92il0TCuwJTbLDyoWw6GRGIN6CwCUv9gnta-d9cn2jxWGB6N7HoOUXd4jQUWcc8j4cdWZsXpZSsb-Dnmr7WoLOQ-4/s1600/IMG_0160.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product. We may or may not have gobbled the entire plate down. </td></tr>
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hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-80636190474636886242014-01-26T23:49:00.000-08:002014-01-27T17:31:15.914-08:00Dineout Vancouver 2014 Part 2: Chambar This post is part 2 of our Dineout Vancouver series this year. If you haven't checked out our previous post, which includes a little blurb about what Dineout Vancouver is, you can find it <a href="http://hammerandpotato.blogspot.ca/2014/01/dineout-vancouver-2014-part-1-baru.html" target="_blank">here</a> . This Dineout adventure takes us to Chambar ($38), a Belgian-inspired restaurant near crosstown (or the Stadium skytrain station).<br />
<div>
<br /></div>
<div>
We started off with two appetizers from their dineout menu and a side of Belgian poutine. The cauliflower soup and gambas played well, with generous portions. The gambas were unexpectedly not spicy and full of garlic as their Spanish counterparts, but the bits of chorizo were nice. Below is a picture of the poutine which we recommend because it's delicious and not as heavy as poutine normally is. It is taken beside their Earl Grey cocktail, which is basically tea-infused alcohol with what we understood was some Italian aperitif/digestif. </div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HPxg-jG-SGBdJHGGgsUOitej_HIi6OKAXrpNKQiNELobr0PEFqHTR5J1FUY4VlGODBxzrle3L1IgKx9k9ygrmqo2uUjbohL8pLAqBaEYDI5FHghafTL0UkwOqBN5JtOx9B5r0Z-8ZIX9/s1600/IMG_0187.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HPxg-jG-SGBdJHGGgsUOitej_HIi6OKAXrpNKQiNELobr0PEFqHTR5J1FUY4VlGODBxzrle3L1IgKx9k9ygrmqo2uUjbohL8pLAqBaEYDI5FHghafTL0UkwOqBN5JtOx9B5r0Z-8ZIX9/s1600/IMG_0187.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Belgian poutine and an Early Grey cocktail</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68WdT5wtRgVPM-nX2nkU7PQVldIM9Uf5e0WoD9hzHE1hHLUOXximAFwZw3RXpQuQQfAfbsTX5YrUhh_1-7ofcWF5XZOBCIPzyXXrL6OXKfH44ZxS7AoXjBNPCnqjBWuUn3LfqaE5EwZIJ/s1600/IMG_0188.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68WdT5wtRgVPM-nX2nkU7PQVldIM9Uf5e0WoD9hzHE1hHLUOXximAFwZw3RXpQuQQfAfbsTX5YrUhh_1-7ofcWF5XZOBCIPzyXXrL6OXKfH44ZxS7AoXjBNPCnqjBWuUn3LfqaE5EwZIJ/s1600/IMG_0188.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower soup </td></tr>
</tbody></table>
</div>
<div>
For mains, we went with the spiced rubbed duck breast with chestnut hummus, Brussels sprouts, pistachios and wild berry compote, a twist to what's normally offered on the regular menu. We also had the steelhead trout with swiss chard, shaved zucchini, meyer lemon, parsnip puree and mustard sauce. It's hard to pick a favorite because the flavors of the two were very different. We also regret not having room for the mussels, because Chambar mussels are also highly recommended and delicious. </div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Y1HmOpx0lVULctMb4oTwPF_Pj6oX7rq5kSChoH3-fmVkblq9lkf1ih1rAJhbEkEFT3C0gAlFOgoirK_dCFjovcdr3n0x4UgZ7B2RlgZDGu2l3FTgY1J_q6byQfkVz68hf7gYyCbsraO1/s1600/IMG_0190.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Y1HmOpx0lVULctMb4oTwPF_Pj6oX7rq5kSChoH3-fmVkblq9lkf1ih1rAJhbEkEFT3C0gAlFOgoirK_dCFjovcdr3n0x4UgZ7B2RlgZDGu2l3FTgY1J_q6byQfkVz68hf7gYyCbsraO1/s1600/IMG_0190.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The trout (aka Duo de truite)</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOV7iOVNSALtwFeQ6iySZU_e1mDuPO7gx33PIN2Z8L2auXJT7INtG9_wsQLZVtPyvk44tIHZMrD8a7iRt2aBdh0cl_n7gUOJ7CwVe3JAQEQr_29nnbii_-_YoCL1whBsYTHOaDy3J_U2tX/s1600/IMG_0189.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOV7iOVNSALtwFeQ6iySZU_e1mDuPO7gx33PIN2Z8L2auXJT7INtG9_wsQLZVtPyvk44tIHZMrD8a7iRt2aBdh0cl_n7gUOJ7CwVe3JAQEQr_29nnbii_-_YoCL1whBsYTHOaDy3J_U2tX/s1600/IMG_0189.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced duck breast! </td></tr>
</tbody></table>
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What is interesting about this Dineout experience was that it left a dessert option for people that don't like dessert. We ended up with the coconut raspberry pannacotta (sweet..), which is served with a green apple sorbet, and the cheese plate (savoury!) which featured brie, blue and cheddar cheeses, each with a corresponding "sauce" (tomato jam, balsamic reduction, etc) and crostini. The pannacotta had a very smooth texture and is less gelatinous but is paired well with the sorbet which is tart. Our favorite cheese was the cheddar paired with the tomato jam because it really brought out the "cheesiness" of the aged cheddar.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2yYXI-DP8xXOL6kLCOgATxdfwhkRGYOcRQmersANn41_5mATqL1_kowIVqr9JGSt03PFikwvmXEjVfc9HZtThJnGzQrOSW8fm24uQWo7GXvYlq8KPTJUe7oATzs1r-cMUXfrwjgSUfor/s1600/IMG_0192.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2yYXI-DP8xXOL6kLCOgATxdfwhkRGYOcRQmersANn41_5mATqL1_kowIVqr9JGSt03PFikwvmXEjVfc9HZtThJnGzQrOSW8fm24uQWo7GXvYlq8KPTJUe7oATzs1r-cMUXfrwjgSUfor/s1600/IMG_0192.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raspberry pannacotta and green apple sorbet</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCGe1a5nKtrLefBZ4tUmm-aTw7dIGBh-uWicBHsqZmCz3AOc-hhkIO_vCILMaJL3ZsUywRQEy-4yBumzsDuUjhbQpFxubKWAn-soyJEMjIiHk1eZbrag4vvKZbDRyHPNuy5zdD7bs3F8o/s1600/IMG_0193.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCGe1a5nKtrLefBZ4tUmm-aTw7dIGBh-uWicBHsqZmCz3AOc-hhkIO_vCILMaJL3ZsUywRQEy-4yBumzsDuUjhbQpFxubKWAn-soyJEMjIiHk1eZbrag4vvKZbDRyHPNuy5zdD7bs3F8o/s1600/IMG_0193.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cheese plate </td></tr>
</tbody></table>
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<div>
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<div>
The <a href="http://www.chambar.com/" target="_blank">Chambar</a> experience left for very happy stomachs and it would be a great place to have a nice dinner on occasion (we forgot to mention the eclectic background music and a good drink selection apart from what's featured here). This is our last post in our Dineout Vancouver 2014 series. We'll be back in the kitchen soon!</div>
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Cheers! </div>
</div>
hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-77529033696559852272014-01-23T22:00:00.002-08:002014-01-23T22:03:46.052-08:00Dineout Vancouver 2014 Part 1: Baru LatinoJanuary is a special time of the year for Vancouver food lovers. Come mid-January the <a href="http://www.dineoutvancouver.com/" target="_blank">Dineout Vancouver Festival</a> rolls around. It's during this time that the city enjoys 3 course meals for either $18, $28, or $38 at restaurants that would offer those same meals at a higher price for the rest of the year. We find it a good way to discover new eats or try things that don't normally fit in our "eating out" budget. Our first feature restaurant in 2014 is called Baru Latino, which is located in Point Grey/ Kitsilano close to the University of British Columbia.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxt9QqMHDaFgobbjReXJh1M_nVKdquliN6jaqPzvTIXyar7uZ5UoRQ-bficOyskIateRRQoLW6eY9Ahggsb7jh8cPZsjiY8Gm5LihgR-Dvn7dKrGAzQWqgH0PP8IfpN5Uc5zfMMOyCza_G/s1600/IMG_3461.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxt9QqMHDaFgobbjReXJh1M_nVKdquliN6jaqPzvTIXyar7uZ5UoRQ-bficOyskIateRRQoLW6eY9Ahggsb7jh8cPZsjiY8Gm5LihgR-Dvn7dKrGAzQWqgH0PP8IfpN5Uc5zfMMOyCza_G/s1600/IMG_3461.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's a look at their Dineout menu </td></tr>
</tbody></table>
<br />
Baru Latino, from its name, is a Latin restaurant. Most Latin restaurants in town feature tapas, but Baru also has a solid lineup of Latin main courses and features Live Jazz on Monday nights. You can find their dineout menu <a href="http://www.dineoutvancouver.com/listings/index.cfm?action=display&listingID=20409&menuID=1042&hit=1" target="_blank">here</a> .<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yLTsKXZrgoQ6wuRT15zvQoBURUiqNOvvOgXZBe5wkD8k5FXtCoLiRRQGcie0EupgQMeRY1qaoGyCUcKGTVHBiB9Na3XXMS_BPUwpuWHaoqfzyHLBaffKgr2jW5dyw3R9-F7bqRkOaXaY/s1600/IMG_3462.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yLTsKXZrgoQ6wuRT15zvQoBURUiqNOvvOgXZBe5wkD8k5FXtCoLiRRQGcie0EupgQMeRY1qaoGyCUcKGTVHBiB9Na3XXMS_BPUwpuWHaoqfzyHLBaffKgr2jW5dyw3R9-F7bqRkOaXaY/s1600/IMG_3462.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ecuadorian Ceviche</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ewZuIvQoCRXfCirI_WwN3peXugXsUc9x4paNcgbVyhXKhhUXg5W7Th1KfsulKFTU-BAP7YzoC2bCLhyphenhyphenK-aOwsXTrgzCTpwPMHzZWfkZ0W60w9J7UziiNE_p6Um04R5qDz4ahAhN3OyIg/s1600/IMG_3465.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ewZuIvQoCRXfCirI_WwN3peXugXsUc9x4paNcgbVyhXKhhUXg5W7Th1KfsulKFTU-BAP7YzoC2bCLhyphenhyphenK-aOwsXTrgzCTpwPMHzZWfkZ0W60w9J7UziiNE_p6Um04R5qDz4ahAhN3OyIg/s1600/IMG_3465.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Tiradito</td></tr>
</tbody></table>
<br />
We ordered two kinds of appetizers. The Ecuadorian ceviche uses less fish and more other seafood and is served with a root vegetable biscuit. Later on we found out they offer two other kinds of ceviche which is made very differently depending on the Latin region. We also had the Beef Tiradito - a Latin rendition of carpaccio.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_PCTrVFGmTZVn7GegrkG6tk_tFjwNpMW1Fn9XZq2ioT1lIZjtTeNDiGhf2DASTl1Y9eEH3bdT8u2WoaLru7iUiIc9dIEPZzkKim8OgMqEiDkhU_2C7FY2BE8QcTyItWyi9KXCU9AF01l/s1600/IMG_3464.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_PCTrVFGmTZVn7GegrkG6tk_tFjwNpMW1Fn9XZq2ioT1lIZjtTeNDiGhf2DASTl1Y9eEH3bdT8u2WoaLru7iUiIc9dIEPZzkKim8OgMqEiDkhU_2C7FY2BE8QcTyItWyi9KXCU9AF01l/s1600/IMG_3464.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paella! </td></tr>
</tbody></table>
<br />
We made a unanimous decision to both order the Paella -- because this might have been the first time we've had Paella since moving to Vancouver. This Paella felt very fresh - without all the oily stuff we were expecting. The rice is less sticky and it's less loaded with chorizo and chicken, but filled with a lot of good seafood. The Paella is also served in a plate in a sizeable portion that we didn't worry about overstuffing ourselves, thankfully we had room for dessert...<br />
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<br /></div>
<div>
which we forgot to snapshot. The dineout menu doesn't give diners a choice on dessert, but it does not disappoint! The Latin flan (better known to us as Leche Flan) was nice, sweet, VERY creamy and is served with a berry compote on top and mango/raspberry puree on the side. We'll be tweaking our existing recipe in a future entry to achieve a less gelatinous and more creamy texture to replicate this so stay tuned! </div>
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Overall, it was a good dining experience and we're likely to come back to either try the other types of ceviche or more of the <a href="http://www.barulatino.com/" target="_blank">tapas</a> not offered in the Dineout menu. Cheers!<br />
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hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-28239669633328378862014-01-20T22:15:00.002-08:002014-01-20T22:18:38.214-08:00Classic Chocolate Chip (Oatmeal) cookies<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Today we're going to share a recipe that we've been using for years! Who doesn't love the classic chocolate chip cookie? This batch of cookies has some oatmeal in it, for those of us that are still about about keeping up healthy eating habits in the new year (disclaimer: these cookies aren't really THAT healthy).<br />
<br />
<b>INGREDIENTS (yield is about 40 cookies depending on size) </b><br />
<br />
<ul>
<li>1 cup butter</li>
<li>1 cup white sugar</li>
<li>1 cup packed brown sugar</li>
<li>2 eggs </li>
<li>1 tbsp vanilla extract</li>
<li>2.5 cups rolled oats</li>
<li>2 cups all purpose flour</li>
<li>1/2 tsp salt</li>
<li>1 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>12 ounces semi-sweet chocolate chips (we used a combination of butterscotch and chocolate chips this time. mix and match is a good way to go if you're feeling adventurous)</li>
<li>1 cup chopped walnuts (optional)</li>
</ul>
<b>DIRECTIONS</b><br />
<ol><span style="background-color: white;">
<li>Preheat
oven to 350 degrees F (180 degrees C). Grease cookie sheets or line with
parchment paper.</li>
<li>Cream
butter, sugars, eggs and vanilla until very smooth and fluffy.</li>
<li>In a
separate bowl, mix together flour, salt, baking powder, and baking soda.
In a food processor, blend oatmeal until fine (NOTE: this has to be fine or the cookies will turn out "weird"). Add to flour mixture</li>
<li>Stir
butter mixture into flour/oatmeal mixture. Blend well</li>
<li><span style="text-align: center;">Add
chocolate chips and walnuts. Stir until blended. </span></li>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMqKPOJgQlX1GwbwQ4eOkVXel4frhlnVOLvQThhqJ_tVhqQUM2nPmJ1Exoxtfvv8Nc2ioSpPDHd0mnUBhfSRSdA13gH_cHoOvrln2xEXqC319VJm9WwiFAzJdbacEu5174WdqYtIFVzX8/s1600/IMG_0072.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMqKPOJgQlX1GwbwQ4eOkVXel4frhlnVOLvQThhqJ_tVhqQUM2nPmJ1Exoxtfvv8Nc2ioSpPDHd0mnUBhfSRSdA13gH_cHoOvrln2xEXqC319VJm9WwiFAzJdbacEu5174WdqYtIFVzX8/s1600/IMG_0072.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Yummy cookie dough ready to be shaped</td></tr>
</tbody></table>
<li><span style="text-align: center;">Roll into golf balls size
and bake for 8-10 minutes in the second level from the bottom of the oven. You do not want to over bake these.</span></li>
</span></ol>
<span style="background-color: white;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1r9lpO-wvZdYwZLJxC9sLzXpmAn5PgriC49u-0uzuCpuTz0HCioNq8_99b0nu44qL8bn7PEwfRvurC8PupI7bR1HssYqGSpCVU9frXGx9_IezKN1lut8KDBm367ApBrX-g9TL0kcXzVc/s1600/IMG_0071.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1r9lpO-wvZdYwZLJxC9sLzXpmAn5PgriC49u-0uzuCpuTz0HCioNq8_99b0nu44qL8bn7PEwfRvurC8PupI7bR1HssYqGSpCVU9frXGx9_IezKN1lut8KDBm367ApBrX-g9TL0kcXzVc/s1600/IMG_0071.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These tiny little balls are filled with goodness. If you're a chocolate fiend, adding a few extra chocolate chips would not hurt at all<br />
<br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6_Wb4JTJXsv0YtAucNyoWgNTMOR0MHWPirZiVCppvmx6i4Mz8aWzAUzGbVfkXLdTlC8B12lcfcYDDzKduchMIrxKF_WTuueWIeYvQKrNsB-j9DxZj5W5wu2oTSuTMluAT0poDUCqtL4_/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6_Wb4JTJXsv0YtAucNyoWgNTMOR0MHWPirZiVCppvmx6i4Mz8aWzAUzGbVfkXLdTlC8B12lcfcYDDzKduchMIrxKF_WTuueWIeYvQKrNsB-j9DxZj5W5wu2oTSuTMluAT0poDUCqtL4_/s1600/photo.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final product! pardon the shadow, we baked this late at night. </td></tr>
</tbody></table>
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hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-40978379531087391462014-01-14T00:04:00.000-08:002014-01-14T00:04:18.711-08:00Mini Apple Pies with Cheese Streusel ToppingHappy new year, folks! Our latest kitchen adventure happened during the holiday season, but it's good to be back to talk about it. Our original recipe for mini apple pies called for Pillsbury pie crusts. Little did we know that everyone else in the city wanted to make pies for christmas. We had one night to bake these goods, and after several trips to about 5 different supermarkets, we decided we needed to experiment on making our own pie crust. We're pretty happy with the result, so here is what we used to make apple pies from scratch:<br />
<br />
<u>Crust: (care of the internet with a few tweaks)</u><br />
<u><br /></u>
<b>Ingredients: </b><br />
1.5 cups all-purpose flour<br />
1/4 teaspoon fine salt<br />
1 teaspoon granulated sugar<br />
8 tablespoons cold unsalted butter (1 stick) cut into small pieces<br />
4-7 tablespoons ice water<br />
<br />
<b>Process: </b><br />
<br />
<ol>
<li>Combine the flour, salt and sugar in a large bowl and stir briefly until the mixture is aerated. Add the butter and mix it with the dry mixture until fully combined (some sort of powdery consistency) </li>
<li>Add ice water one tablespoon at a time just until the dough comes together - do not overmix the dough as it becomes tough to handle</li>
<li>Shape the dough into discs and cover with plastic wrap. Refrigerate for 1 hour </li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5EuduAGbZhJTsGNuXOdQMKO5jaL13udtwQT78zZVLunm3Oc4-a0hpTmhr181jyzSzCRvEyV-1kkap_nPgbY-ojwHBiSJ3ySVvN4AbP5sdc-rkdPzQLH28PeRqEhT_pqk2R1mmsuGJdkQ/s1600/IMG_0068.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ5EuduAGbZhJTsGNuXOdQMKO5jaL13udtwQT78zZVLunm3Oc4-a0hpTmhr181jyzSzCRvEyV-1kkap_nPgbY-ojwHBiSJ3ySVvN4AbP5sdc-rkdPzQLH28PeRqEhT_pqk2R1mmsuGJdkQ/s1600/IMG_0068.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Disc of crusty dough ready to be chilled for 60 minutes</td></tr>
</tbody></table>
<div>
While the dough is chilling, we prepared the apple filling and cheese streusel. The filling recipe was taken from <a href="http://www.littlebitfunky.com/2011/10/what-i-made-for-monday.html" target="_blank">here</a>. And the streusel was a kitchen creation.</div>
<div>
<br /></div>
<div>
<u>Apple filling: (about 24 mini pies, and a little bit of extra filling) </u></div>
<div>
<u><br /></u></div>
<div>
<b>Ingredients: </b></div>
<div>
10-12 apples (we used a mix of granny smiths and fuji apples) </div>
<div>
12 tablespoons of flour</div>
<div>
1.5 cups of sugar</div>
<div>
4 teaspoons cinnamon</div>
<div>
<br /></div>
<div>
<b>Process: </b></div>
<div>
<ol>
<li>Wash, peel and remove the apple cores. Then slice into small pieces. </li>
<li>Mix the diced apples with flour, sugar and cinnamon until all of them are coated evenly</li>
</ol>
<div>
<u>Cheese Streusel: </u></div>
</div>
<div>
<u><br /></u></div>
<div>
<b>Ingredients: </b></div>
<div>
1 cup grated cheddar</div>
<div>
5 table spoons evaporated milk</div>
<div>
8 tablespoons sugar</div>
<div>
12 table spoons flour </div>
<div>
<br /></div>
<div>
<b>Process:</b></div>
<div>
<ol>
<li>In a mixing bowl, combine all dry ingredients</li>
<li>Slowly mix in the milk until texture is consistent (we like to use our hands) </li>
</ol>
<div>
<br /></div>
<div>
Here comes the fun part! </div>
<div>
<br /></div>
<div>
<b>How to put all the pieces together: </b></div>
<div>
<b><br /></b></div>
<div>
<ol>
<li>Preheat the oven to 400. Add 1 teaspoon of flour to lightly coat a flat and clean surface and place a disc of dough at the centre. </li>
<li>Using a rolling pin, roll out the dough until it is about 3mm thick. Use mason jar lids to make circular cutouts of the dough and place lightly in a muffin pan</li>
<li>Press the dough against the top edges but make sure it does not touch the bottom of the mold (halfway is best guess).</li>
<li> Add the apple filling until level with the edge of the mold. </li>
<li>Take a pinch of cheese streusel and flatten into a disc that is big enough for the muffin pan mold. Lightly place the disc on top</li>
<li>When ready, place in the oven for 18-20 minutes. The crust is not supposed to brown, so don't place it in there any longer.<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP3YWOAHVoSRYzeLgcv_uo3VBeuGzj5Aa6a0VvqiCCaC2tGO5xO6Gg_FNs4rMuL7KFfhz7sh8FzbVm8OiecDvk-wBiB5X7_cKK9ZEtDuRnCCKsL_gtYBX-OVGlPdM9_K9xt8McC1kqEyZ/s1600/IMG_0074.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP3YWOAHVoSRYzeLgcv_uo3VBeuGzj5Aa6a0VvqiCCaC2tGO5xO6Gg_FNs4rMuL7KFfhz7sh8FzbVm8OiecDvk-wBiB5X7_cKK9ZEtDuRnCCKsL_gtYBX-OVGlPdM9_K9xt8McC1kqEyZ/s320/IMG_0074.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini apple pies assembled in a muffin pan right before we popped them in the oven</td></tr>
</tbody></table>
<br />Enjoy!!!<br /> </li>
</ol>
</div>
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hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-4060689501816841282013-12-10T23:29:00.001-08:002013-12-10T23:30:23.083-08:00Chocolate CrinklesTis the season to be jolly! The Holidays are upon us and Christmas is just around the corner. This can only mean one thing...<br />
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HOLIDAY BAKING!<br />
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Chocolate Crinkles is a cookie dear to our hearts because it's something we've grown up with. It's not a common type of cookie and not everyone knows what they are. But all you need to know about them are that they're delicious soft cake like cookies rolled in confectioners sugar. When they bake, the dough rises and little crinkles peak through, hence their name. Crinkles are a staple in our Holiday Baking because not only are they delicious... they're also low maintenance and are very easy to make.<br />
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Here is the recipe:<br />
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<span class="Apple-style-span" style="line-height: 16px;">1 cup unsweetened cocoa powder</span><br />
<span class="Apple-style-span" style="line-height: 16px;">1 1/2 cups white sugar</span><br />
<span class="Apple-style-span" style="line-height: 16px;">1/2 cup vegetable oil</span><br />
<span class="Apple-style-span" style="line-height: 16px;">4 eggs</span><br />
<span class="Apple-style-span" style="line-height: 16px;">2 teaspoons vanilla extract</span><br />
<span class="Apple-style-span" style="line-height: 16px;">2 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="line-height: 16px;">2 teaspoons baking powder</span><br />
<span class="Apple-style-span" style="line-height: 16px;">1 teaspoon espresso powder (optional)</span><br />
<span class="Apple-style-span" style="line-height: 16px;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="line-height: 16px;">1 cup confectioners’ sugar</span><br />
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<span class="Apple-style-span" style="line-height: 16px;">Steps:</span><br />
<ol>
<li><span class="Apple-style-span" style="line-height: 16px;">In a bowl mix together the cocoa powder, white sugar and vegetable oil until it forms a shiny and gritty black dough. <div class="separator" style="clear: both; text-align: center;">
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<li><span class="Apple-style-span" style="line-height: 16px;">Add the eggs one at a time followed by the vanilla.<div class="separator" style="clear: both; text-align: center;">
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<li><span class="Apple-style-span" style="line-height: 16px;">In a separate bowl, mix together your dry ingredients.</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">Mix the dry ingredients into the chocolate mixture until just combined. Do not overmix.<div class="separator" style="clear: both; text-align: center;">
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<li><span class="Apple-style-span" style="line-height: 16px;">Chill the dough for four hours or overnight.</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">Preheat the oven to 350F and line your baking sheets with parchment paper.</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">Scoop out the cookie dough and roll eahc piece into 1 inch (2.5cm) sized balls using your hands and roll them in the confectioners sugar and place on the cookie sheets.</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">Bake for 10-12 minutes. Allow to cool for a few minutes and then transfer to wire rack or plate to cool completely.</span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj306aNeJ8aJof0rgE9nvkRpAi5pZ7_Qp2_CeYVlL2WXfLSuBhmNL8HC_4Yq9mvH3bSBqd58Nixv2JfGg0GcHu9VXf5GqAoAnrpYEQ3lvDZ0NnS5muPf3Dm55mR-KSThTWGm5JQgnif6Bfh/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj306aNeJ8aJof0rgE9nvkRpAi5pZ7_Qp2_CeYVlL2WXfLSuBhmNL8HC_4Yq9mvH3bSBqd58Nixv2JfGg0GcHu9VXf5GqAoAnrpYEQ3lvDZ0NnS5muPf3Dm55mR-KSThTWGm5JQgnif6Bfh/s400/photo+4.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Crinkles</td></tr>
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<span class="Apple-style-span" style="line-height: 16px;">Note: You can be adventurous and mix other flavors in with the confectioners sugar to create a flavored crinkle. We mixed the confectioners sugar with some cinnamon and green tea powder as well.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkAhoq-dlIGab0sorDoiM9r8Xi-xpzLElD0C8q9QnWa1PadasH6riWGEgl6E1rugZsHXH9GhoOF-VZN8Czrpocf4Iso3UAmo2AByFg8T55j6Lbt4BEh3fDwOhyn2K1OxIlGdZyCm3phVD/s1600/photo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkAhoq-dlIGab0sorDoiM9r8Xi-xpzLElD0C8q9QnWa1PadasH6riWGEgl6E1rugZsHXH9GhoOF-VZN8Czrpocf4Iso3UAmo2AByFg8T55j6Lbt4BEh3fDwOhyn2K1OxIlGdZyCm3phVD/s400/photo+5.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon and Green Tea Chocolate Crinkles</td></tr>
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<span class="Apple-style-span" style="line-height: 16px;">The cinnamon crinkles turned out great. The cinnamon added a nice unsurprising kick to them. The green tea ones were alright, but the green tea made them a little bitter, so if you decide to try them we would suggest only mixing in a small amount of green tea. Other suggestions could be some coffee, or earl grey tea.</span></div>
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<span class="Apple-style-span" style="line-height: 16px;">Give these holiday cookies and try, they're sure to be a crowd pleaser! </span></div>
hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-27630814845130698172013-09-08T15:06:00.003-07:002013-09-08T15:06:44.643-07:00FaubourgWe are very excited to announce that one of our favourite French Baking shops had just opened downtown across the Vancouver Art Gallery!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNNxhO88kqiLCUFfqjpa_bZZjNubD_dpZCVa09P-aNPwzKLrP_7wE2MS8GJIN4gGOT3wQY1RAuqUinQLdB5cZpSdxh5sV9rFJ1fSj4Zx5EcJechQ2elv1iqmJZHKqYSlancKs7Ka1gVRL/s1600/IMG_0186.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNNxhO88kqiLCUFfqjpa_bZZjNubD_dpZCVa09P-aNPwzKLrP_7wE2MS8GJIN4gGOT3wQY1RAuqUinQLdB5cZpSdxh5sV9rFJ1fSj4Zx5EcJechQ2elv1iqmJZHKqYSlancKs7Ka1gVRL/s320/IMG_0186.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Faubourg's new location opened last month! </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">What it looks like inside</td></tr>
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<br />Faubourg specializes in French baking, while offering the classic coffee/tea beverages. It also has a small patio, which is great because we're trying to get as much sun as we can before fall starts. <div>
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Our Faubourg favourites include their bread/croissants, particularly the Nutella and pistachio flavoured ones. More importantly, they have awesome French macarons. What we like about the macarons is their texture - a solid macaron shell on the outside, soft and chewy on the inside. Favourite flavours include Lavender Early Grey, Salted Caramel, Tahitian Vanilla, Cappucino and Dark Chocolate (we're clearly not fruity macaron people)<br /><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpzPzUrz6esrk0f2y-MF5KikBIBTgGoVwTv_CSSg5gi8Sb1Wmz6mFWMyOcJjq31uMGjqHoC-bBKjRSveloTyXUyN_xBomgDCux1QKVi1iAmJVOoV8V9KrVfU8VB5_d1WI0KLozfSkZJxc/s1600/IMG_0188.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVpzPzUrz6esrk0f2y-MF5KikBIBTgGoVwTv_CSSg5gi8Sb1Wmz6mFWMyOcJjq31uMGjqHoC-bBKjRSveloTyXUyN_xBomgDCux1QKVi1iAmJVOoV8V9KrVfU8VB5_d1WI0KLozfSkZJxc/s320/IMG_0188.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We were so happy we had to get a whole box</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcLBegK02NpKeGb4z9tIYATvFEsQST7TWiZSbBpuUPv2f1JemJ6t8Aj_rjMc6iOjtXfB4phfu1q5yCnj5v-fnWGSLchC7OXzcSGyr9wjgK_privGF-W5URJ7FssPTQxa-0aAIBoDjdiRi/s1600/IMG_0189.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcLBegK02NpKeGb4z9tIYATvFEsQST7TWiZSbBpuUPv2f1JemJ6t8Aj_rjMc6iOjtXfB4phfu1q5yCnj5v-fnWGSLchC7OXzcSGyr9wjgK_privGF-W5URJ7FssPTQxa-0aAIBoDjdiRi/s320/IMG_0189.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Macaron "feet" up close. Because making macaron "feet" is an art</td></tr>
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<br />And in case you didn't want to make the trip downtown to try these, Faubourg's original location is on Kerrisdale (41st and Arbutus). :)<br /><br /></div>
hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-40743109827330498062013-09-03T22:21:00.001-07:002013-09-03T22:25:36.007-07:00BaoQi<div class="separator" style="clear: both; text-align: left;">
While Vancouver has a lot of pho (Vietnamese noodle soup) places to dine in when the weather gets gloomy, pho is not the only Vietnamese option in town. If you're feeling a little more adventurous, this little gem called BaoQi, is a reasonably priced hole-in-the-wall place downtown. We recommend going either really early or really late, as the place is small (seats about < 20 people) and can get busy! Here are some of our favourite dishes from BaoQi, that don't involve Pho. </div>
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<tr><td class="tr-caption" style="text-align: center;">Shrimp salad rolls</td></tr>
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BaoQi has four kinds of salad rolls, each one patterned after a season. Since it is still summer, we decided on the summer salad rolls which uses the rice-based wrap, shrimp and some vegetables. This is served with what we are guessing is Nuoc Cham (vinegar dipping sauce).<br />
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<tr><td class="tr-caption" style="text-align: center;">Pomelo Salad</td></tr>
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The best part about Vietnamese food is getting fresh vegetables into the diet--without it really feeling like you're eating vegetables. The pomelo salad is a mix of fresh chopped or shredded veggies, with a hint of spice and sweetness. Shrimp and pomelo is definitely a refreshing combination for a hot summer day.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIP2tEAKmdgXVcQw3kc6sIe69HvRF-6KGxrR9YKC2azZwqcGNE3yTQ1MLCCckrHwpZVDvyvTn4_CTTu5h5R12-ePfYw313CF3qvxegeDHfijvMJKSw9OX9nyHpEoDLUVH0rEt9n0I70qt/s1600/IMG_0166.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIP2tEAKmdgXVcQw3kc6sIe69HvRF-6KGxrR9YKC2azZwqcGNE3yTQ1MLCCckrHwpZVDvyvTn4_CTTu5h5R12-ePfYw313CF3qvxegeDHfijvMJKSw9OX9nyHpEoDLUVH0rEt9n0I70qt/s320/IMG_0166.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef wrapped in Bettle leaf</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBtAMO8oNAZ48ZI8_LZljahbRtDUrn3KOSCf9_r1aW3-7K0xt-A1Ol7CE1nqtZz8r09awqBFOW3oQDrEsaaixaxh55v5GZozzamDZYFX0XIQYO2rKU0m3mxJFyUWoVGOx2VSqCSg8j_Vm/s1600/IMG_0167.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBtAMO8oNAZ48ZI8_LZljahbRtDUrn3KOSCf9_r1aW3-7K0xt-A1Ol7CE1nqtZz8r09awqBFOW3oQDrEsaaixaxh55v5GZozzamDZYFX0XIQYO2rKU0m3mxJFyUWoVGOx2VSqCSg8j_Vm/s320/IMG_0167.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp wrapped in sugar cane</td></tr>
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BaoQi also serves a variety of foods "to assemble". During this dinner, we ordered the beef wrapped in bettle leaf and the shrimp wrapped in sugar cane. These dishes are served with Vietnamese rice wrappers (think really thin tortillas), vegetables (basil, shredded carrots, shredded daikon, cucumber, some bean sprouts) and some kind of rice noodle such as vermicelli. The fun part is taking the meat, vegetables and noodles into the rice wrapper and assembling it into a wrap before eating it. These dishes are also served with Nuoc Cham (vinegar dipping sauce).<br />
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Other adventurous dishes are available such as gelatinous shrimp cakes wrapped in banana leaves or a dessert (that we are unsure is in the real menu) involving coconut milk, black eyed peas and tapioca. All these are a good change from more common dishes like pho and vermicelli bowls. That being said, there is a pho option on the menu, if one wants to opt for some southeast asian comfort food on a rainy day!<br />
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hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-70205640682827640172013-08-05T20:38:00.003-07:002013-08-09T11:43:33.951-07:00Deep Fried Mac n CheeseWhen we first started our kitchen adventures, most of them involved something with cheese... baked brie, cheese fondue, cheese-based dips, cheese in a pumpkin. Over time, we experimented with other ingredients but have always seemed to come back to cheese-based recipes. As cheesy as it sounds, we just love cheese.<br />
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So in a twist to the traditional mac n cheese we know and love, we decided to try making deep fried mac n cheese--- if anyone is familiar with the origins of deep fried mac n cheese (we suspect the Calgary stampede, or some Southern state) please leave a comment!<br />
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<u>Mac n cheese: </u><br />
Ingredients:<br />
200g gruyere cheese<br />
200g marble cheddar<br />
3 cups macaroni<br />
500mL 2% milk or half n half cream<br />
Half a stick of butter<br />
5 TBSPS flour<br />
Seasoning of choice<br />
Salt and pepper<br />
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Procedure:<br />
<ol>
<li>Boil water in a pot and add the macaroni. While this is happening, combine cheese by grating them in a mixing bowl.</li>
<li>Melt the butter in a sauce pan and add the flour to create a rue. </li>
<li>In medium-low heat, add the cream, salt and pepper and cheese and mix until it becomes thick, creamy and velvety.</li>
<li>Add your seasoning of choice (we used garlic powder and a mix of parmesan and herbs).</li>
<li>Once the macaroni is cooked, drain the water and combine with the cheese mixture until everything is well coated.</li>
<li>Set aside to cool in a sqaure pyrex.</li>
<li>Cover in cling wrap when warm, and place in the refrigerator overnight.</li>
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<tr><td class="tr-caption" style="text-align: center;">The mixture is ready! Try not to eat it... </td></tr>
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Then we wait..... </div>
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The next day.... </div>
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<u>To fry the mac n cheese: </u></div>
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Ingredients:</div>
<div>
3 eggs beaten</div>
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Flour</div>
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Panko bread crumbs</div>
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Seasoned bread crumbs </div>
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Olive oil (or any oil used to fry)</div>
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<ol>
<li>Cut the mac n cheese into little cubes (we used cubes, balls are hard to form) and set aside.</li>
<li>In three separate bowls, prepare the eggs, flour and mix the panko and seasoned bread crumbs in even proportions in the third bowl.</li>
<li>For each mac n cheese cube, cover the surface evenly with flour, eggs and then bread crumbs.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtd-yZMHwNkC4KWRGpSmyU4xQUNIYD_9NJCdKvG4-B0Q2hNt4SHRts4mc7s_hlUkiWTuD65VK6581AkgA0m5AIFxL_V4UC7tUWhnyDXwHFlLGbnon7FKZOogCoAfCAjWKi52G7Iw_yGEU/s1600/IMG_0153.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrtd-yZMHwNkC4KWRGpSmyU4xQUNIYD_9NJCdKvG4-B0Q2hNt4SHRts4mc7s_hlUkiWTuD65VK6581AkgA0m5AIFxL_V4UC7tUWhnyDXwHFlLGbnon7FKZOogCoAfCAjWKi52G7Iw_yGEU/s320/IMG_0153.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can build some sort of tower that looks like this...<br />
<div style="text-align: left;">
<br /></div>
</td></tr>
</tbody></table>
4. Deep fry until golden brown. We didn't want the extra hassle of cleaning the deep fryer, so we just used a nonstick pan with oil and fried each side until golden.</li>
</ol>
<div>
These mac n cheese cubes/bites would have been great with a cheese sauce with truffle oil, but truffle oil is expensive. Other options include marinara sauce or maybe some roasted tomato soup, which we COINCIDENTALLY have a recipe of right <a href="http://hammerandpotato.blogspot.ca/2013/06/roasted-tomato-soup-with-crab-rangoon.html" target="_blank">here</a>. </div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRn2XM8xxzjYXYi0VgUJ2MjIjji9sHvnmEQVW7AH-Sl9W1yQaKWI8MzmoBUsNZ6N83uPRwFM1NWYZvje4QWWOi5CG8vaJqOLAs_gahe73QPDs9Qo-aUegNWyfjxQ2P4cll0M_AZxyrDrfL/s1600/IMG_0155.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRn2XM8xxzjYXYi0VgUJ2MjIjji9sHvnmEQVW7AH-Sl9W1yQaKWI8MzmoBUsNZ6N83uPRwFM1NWYZvje4QWWOi5CG8vaJqOLAs_gahe73QPDs9Qo-aUegNWyfjxQ2P4cll0M_AZxyrDrfL/s320/IMG_0155.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Check out that gooey cheese melting into the tomato soup.... A proud moment right there. </td></tr>
</tbody></table>
</div>
hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-75622803968447112732013-08-03T13:52:00.000-07:002013-08-03T15:26:05.935-07:00S'mores PiePie is not normally in our arsenal of baking recipes, and since it's camping season, we decided to make an easy s'mores pie care of <a href="http://www.youtube.com/watch?v=HwTrnZ-BWe0" target="_blank">Entertaining with Beth</a>. This recipe was easy enough that (almost) nothing went wrong, except maybe the part where we couldn't wait to eat it so it was hard to slice. Here is a recap of this kitchen adventure:<br />
<div>
<br /></div>
<div>
<u>Pie Crust </u></div>
<div>
Ingredients:</div>
<div>
2 cups ground graham crackers (we found them ground at the grocery already which saved time)</div>
<div>
6 tbsp melted butter </div>
<div>
1/8 tsp salt</div>
<div>
<br />
<ol>
<li>(Preheat oven to 350F) Combine ingredients in a bowl until the graham crackers stick together </li>
<li>2. Place the mixture in a round baking pan. We used the bottom of a glass to form the crust evenly on the bottom </li>
<li>Set aside for later </li>
</ol>
</div>
<div>
<u>Chocolate filling: </u></div>
<div>
Ingredients:</div>
<div>
3/4 cup of semi-sweet chocolate chips</div>
<div>
3/4 cup milk chocolate chips</div>
<div>
1/4 cup butter</div>
<div>
1 cup heavy cream </div>
<div>
2 eggs and 1 egg yolk </div>
<div>
1 tsp vanilla </div>
<div>
<br />
<ol>
<li>Place chocolate chips and butter in a heat proof bowl. </li>
<li>Heat cream and bring to a boil</li>
<li>Pour the cream over the chocolate chips and butter while stirring with a whisk making sure everything is well incorporated</li>
<li>Add the eggs, egg yolk and vanilla extract </li>
<li>Pour the mixture into the graham cracker crust and bake at 350F for 20-30 minutes or until toothpick comes out clean from the center</li>
</ol>
</div>
<div>
<br /></div>
<div>
<u>Marshmallow Topping: </u></div>
<div>
Ingredients:</div>
<div>
2 egg whites</div>
<div>
1 cup corn syrup </div>
<div>
pinch of salt </div>
<div>
1/2 tsp vanilla</div>
<div>
1/4 tsp cream of tartar</div>
<div>
2 tbsp sugar </div>
<div>
<br />
<ol>
<li>Beat all the ingredients until stiff peaks</li>
<li>Use a spatula to cover the (cooled down.... don't be impatient folks!) top of the chocolate filling, adding some peaks and ridges to give it a rustic look</li>
<li>Bake under a full broil or 500F for 1-2 minutes. WATCH CLOSELY as the marshmallow topping can burn REALLY FAST, unless you're into burnt marshmallows, we respect that. </li>
</ol>
</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwKADm7sEEQc_VPFD5EnOFrqC2YkM443c2EniriSUK8lHB5ijhHphHVxMKSbkTvMxtnZeuLtaAnaIHoMTusJuc_j5mLP2WDbB-MRHLlPMauqSkAHehjAW2OfKGoSDe8skavx8ADGWNHOZ/s1600/IMG_0145.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwKADm7sEEQc_VPFD5EnOFrqC2YkM443c2EniriSUK8lHB5ijhHphHVxMKSbkTvMxtnZeuLtaAnaIHoMTusJuc_j5mLP2WDbB-MRHLlPMauqSkAHehjAW2OfKGoSDe8skavx8ADGWNHOZ/s320/IMG_0145.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The peaks of the marshmallows should turn brown first, giving it that rustic look</td></tr>
</tbody></table>
4. Cool for 10-15 minutes before serving<br />
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7Cr7EA4-geTvHXg7h10yRdlUMF-Zor3-KoIZtTjVi-4KqJwwnZ-xoSWsiJrrRCx5WReqtIH3d9qvdsVkMVjVcrDg-LE8zVHYnqDznTj5nrcqVJG_PqZ9WaWtMQkFzy6yppB5A2SOONpc/s1600/IMG_0146.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7Cr7EA4-geTvHXg7h10yRdlUMF-Zor3-KoIZtTjVi-4KqJwwnZ-xoSWsiJrrRCx5WReqtIH3d9qvdsVkMVjVcrDg-LE8zVHYnqDznTj5nrcqVJG_PqZ9WaWtMQkFzy6yppB5A2SOONpc/s320/IMG_0146.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There is a lot of chocolatey goodness inside, perfect to serve at a summer BBQ </td></tr>
</tbody></table>
hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-90027665787618040752013-07-31T21:24:00.000-07:002013-08-03T13:52:12.023-07:00Enoki Mushroom Wrapped BeefSo far, a lot of the recipes we've posted have been heavily influenced by North American cooking styles. And so we thought... why not post something Asian inspired? We are Asian after all! Now don't get us wrong, although we post a lot of North American inspired recipes, we love our Asian food! The thing that's difficult with Asian cooking is that... there are no recipes. We usually never have recipes for anything we cook! The beauty about Asian cooking is that there are never any exact measurements or steps for anything... the only requirement to be good at Asian cooking is that you have working tastebuds. The one principle to remember about Asian cooking: taste and adjust everything along the way. That being said, it's a little harder for us to post some of our more Asian inspired dishes... because we never have recipes for them. But this time around, we made sure to note everything down as well as exact measurements for our fellow readers out there that are new to some Asian flavors! This enoki wrapped beef, is great as an appetizer or side. We wouldn't recommend serving it as a main entree because it really isn't all that filling, unless you have a plate of fried rice or noodles to go along with it.<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Ingredients:</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Enoki mushrooms</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1-2 packs of thinly sliced sukiyaki beef</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Cornstarch and water mixture</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Glaze:</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 TBSP oyster sauce</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 TBSP mirin (sweet Japanese rice wine)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 TSP soy sauce</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 TBSP water</div>
<br />
DISCLAIMER: Shop at your local Asian grocery store for these ingredients. We made the mistake of going to a regular grocery store, and found almost nothing.<br />
<br />
A couple of things about the ingredients... how much enoki you buy, will depend on how many of these you want to make. The ingredients for the sauce, will be enough for about 15-20 of the wraps. We ended up making about 15 of them. Another note about the beef, is really you can use any beef you want to. We chose to use the ready sliced, thin sukiyaki beef to save us the extra work of having to pound out and slice some meat. What's great about the ready to cook sukiyaki beef is that it is already thinly sliced, and the perfect size to wrap around your enoki. If you can't find the sukiyaki beef at your local Asian grocery, we recommend sirloin. Just pound and tenderize them out so they become thinner, and slice to the appropriate sizes.<br />
<br />
Procedure:<br />
<ol>
<li>Wash your enoki and trim off the edges.</li>
<li>Mix some cornstarch and water together to make a little paste. Make sure that it is not too runny.</li>
<li>Grab a bunch of the enoki, and wrap a slice of the beef around it using the cornstarch water mixture as a glue to seal the beef around the enoki. (Note: the enoki will shrink once cooked, therefore wrap the beef as tight as possible).<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda9blEEIvlbnrvpIiZvuNlRbXEHCqTKp0STsZai6FVA5lZURSI5PvRkV46nD5IK-AIurXGAbywiOrlgn_4H-UQcK7pJ3af4H1ajQHNAS1y7B6JYX41RVwj0_aNcftyUsqzs-Gmt3NgFHU/s1600/photo-23.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjda9blEEIvlbnrvpIiZvuNlRbXEHCqTKp0STsZai6FVA5lZURSI5PvRkV46nD5IK-AIurXGAbywiOrlgn_4H-UQcK7pJ3af4H1ajQHNAS1y7B6JYX41RVwj0_aNcftyUsqzs-Gmt3NgFHU/s320/photo-23.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enoki Wrapped Beef before searing and cooking</td></tr>
</tbody></table>
</li>
<li>Heat up some oil in a non-stick skillet, and place your enoki wrapped beef in the pan.</li>
<li>Rotate the wraps until all sides of the beef have been seared.</li>
<li>Once the beef has been seared, pour your glaze mixture in and simmer the wraps until the mushrooms are soft (about 3-5 minutes). (Note: if your pan is not big enough to fit all of your wraps, you might want to save half the glaze mixture so you can do another batch)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19aiA25faNzUV1GyKfzzETQfHxRIqEJvGkNFM1xlc5oLMD7xSqsvwMmgrUVKJUGfNTBBn0zBzWQ2J-iwphPA7lqpV5hLW6RtG0ifqJSQj5Gw5u9ubAC1t_D64DA-H8Pvevh0mRpZp0W2i/s1600/photo-25.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19aiA25faNzUV1GyKfzzETQfHxRIqEJvGkNFM1xlc5oLMD7xSqsvwMmgrUVKJUGfNTBBn0zBzWQ2J-iwphPA7lqpV5hLW6RtG0ifqJSQj5Gw5u9ubAC1t_D64DA-H8Pvevh0mRpZp0W2i/s320/photo-25.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding the glaze</td></tr>
</tbody></table>
</li>
<li>Once the mushrooms are tender, remove the wraps and place on a serving tray. (Note: At this point, the mushrooms and beef should be fully glazed and flavored. You may or may not choose to pour the remaining sauce in the pan over the wraps - we did because the glaze is delicious)</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFgt8Hfqd1iqYkmH63xJzjouaRGnVJw4s2gPwfnL6LuXAUqxJxGezmvM6DZdd9S74pXjgJ1DjPSrSsPdjgaDLOtxHRnHA9nEYrio-G-OMS8INhxK6ZLm9HcJeq7HMpWBHgO2mVj5ULBav/s1600/photo-24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhFgt8Hfqd1iqYkmH63xJzjouaRGnVJw4s2gPwfnL6LuXAUqxJxGezmvM6DZdd9S74pXjgJ1DjPSrSsPdjgaDLOtxHRnHA9nEYrio-G-OMS8INhxK6ZLm9HcJeq7HMpWBHgO2mVj5ULBav/s320/photo-24.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enoki Wrapped Beef ready to serve</td></tr>
</tbody></table>
hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-41885695580253764192013-07-23T21:00:00.000-07:002013-07-23T21:20:48.688-07:00Supporting Local Causes: Aprons for Gloves Part 2 - Roasted Vegetable LasagnaLast time we spoke of <a href="http://hammerandpotato.blogspot.ca/2013/07/supporting-local-causes-aprons-for.html" target="_blank">bruschetta with balsamic reduction</a> to support our fundraising feast for <a href="http://apronsforgloves.com/about/" target="_blank">Aprons for Gloves</a> and the Restaurant Rumble, which by the way, is happening TODAY.<br />
<br />
Part 2 of our fundraising feast for one of our dear friends and hopeful fighter (shout out to Aston!) involves making roasted vegetable lasagna from ALMOST scratch (yes, almost scratch because we didn't really make the noodles).<br />
<br />
Here it goes!<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b><u>Roasted Veggies:</u></b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
</div>
<ol>
<li>Squash: rub with salt, pepper and garlic powder. Place in 350 degrees for 20-30 minutes.</li>
<li>Zucchini, red and yellow peppers: rub with salt, pepper, balsamic vinegar and olive oil. Place in 350 degrees for 20-30 minutes</li>
<li>Broccoli and spinach: blanche (2 minutes in boiling water then into an ice water bath)</li>
</ol>
<b><u>Tomato sauce:</u></b><br />
1/8 cup olive oil<br />
1/2 cup green onion<br />
1/4 cup garlic (minced)<br />
1/4 cup onions<br />
1/4-1/2 cup celery (sliced)<br />
flat leaf parsley<br />
2 BIG cans tomato (or fresh stewed ones)<br />
Crushed bullion (2-3 cubes) and prepared as directed<br />
1-2 tsp italian herbs like basil and oregano + salt and pepper to taste<br />
<ol>
<li>Heat oil in the pan and sautee garlic, onions until fragrant.</li>
<li>Add celery, parsley and sautee for 1-2 minutes until translucent</li>
<li>Add the tomatoes, stock, and herbs and simmer for 30 minutes. Make sure to stir every so often, and then add the seasoning.</li>
</ol>
<b><u>Bechamel Sauce</u></b><br />
5 tbsp butter<br />
4 tbsp flour<br />
4 cups milk<br />
2 tsp salt<br />
Dash of nutmeg<br />
<br />
Procedure:<br />
<ol>
<li>Melt the butter and add flour in a saucepan over medium heat until the mixture is smooth. Bring milk to a boil and combine. Whisk until smooth and season with nutmeg (and maybe a little cheese)</li>
</ol>
<b><u>Lasagna</u></b><br />
500g mozzarella (we love cheese.)<br />
300g parmesan (we love more cheese)<br />
350g ricotta (all kinds of cheese)<br />
300g emmental (we had some spare cheese to go with our cheese)<br />
1-2 packs lasagna noodles (we used 2 boxes to fill 3 baking pans)<br />
<br />
Procedure (and this is where we had fun):<br />
<ol>
<li>Preheat oven to 350 degrees</li>
<li>Grate emmental, mozzarella in a large mixing bowl and set aside</li>
<li>In a glass baking pan, layer ingredients as follows: tomato sauce-noodles-tomato sauce-ricotta cheese-roasted veggies-parmesan, emmental and mozzarella mixture. Repeat until pan is filled.</li>
<li>Bake in the oven for 30-45 minutes, until mozzarella cheese on top begins to brown.</li>
</ol>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHt4xq1hgq2eLKhq1f9AE-nnxPgRdovJI761p8qlS0MFHHgdBOIVF-H1s_sPe2BWVbDj-JQRLn8BIbloudkvgLja8-SNQGVF4Dk1V-tqX96RNb33DrUf8dZwFizUImsh-_6zOmT-SPjmyr/s1600/IMG_0110.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHt4xq1hgq2eLKhq1f9AE-nnxPgRdovJI761p8qlS0MFHHgdBOIVF-H1s_sPe2BWVbDj-JQRLn8BIbloudkvgLja8-SNQGVF4Dk1V-tqX96RNb33DrUf8dZwFizUImsh-_6zOmT-SPjmyr/s320/IMG_0110.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is what it should look like once you're layering the ingredients</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJpgpVVQGWwc5RzOFpcR5tFdM_U90WjopxwzZQFkZr8zqF4aIztKRREetlqJGEFM8ZBl9-zD-8FCSbkzKFRLkaT0GxDIMaRb_eqQoChK4qoVwesdUM7HmavTUu98imDlJCFRZSOUsrN87/s1600/IMG_0114.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJpgpVVQGWwc5RzOFpcR5tFdM_U90WjopxwzZQFkZr8zqF4aIztKRREetlqJGEFM8ZBl9-zD-8FCSbkzKFRLkaT0GxDIMaRb_eqQoChK4qoVwesdUM7HmavTUu98imDlJCFRZSOUsrN87/s320/IMG_0114.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Browned cheese on top! </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88Ntci-9cUCpvnWz53tadFj-9Nd5TTgy1fi0IbE9rnPOpSlBM1VYvrbCqeTqsFqH_ZvzWYsElcRKTA2tOi3Zp6FuqrLfm7rxdKMG3HUEF4nSm1DVTuXcCFO7OAffAIvvXCLE-wZ781hD8/s1600/IMG_0115.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88Ntci-9cUCpvnWz53tadFj-9Nd5TTgy1fi0IbE9rnPOpSlBM1VYvrbCqeTqsFqH_ZvzWYsElcRKTA2tOi3Zp6FuqrLfm7rxdKMG3HUEF4nSm1DVTuXcCFO7OAffAIvvXCLE-wZ781hD8/s320/IMG_0115.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layers of cheesy and vegetable goodness in this somewhat "healthy" lasagna. Well, not really healthy, but we definitely had our share of vegetables! </td></tr>
</tbody></table>
'Til next time!hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com2tag:blogger.com,1999:blog-2621938056728687857.post-42196826240447762832013-07-20T11:07:00.002-07:002013-07-23T21:36:27.931-07:00Supporting local causes: Aprons for Gloves Part 1 - Bruschetta with Balsamic ReductionHere is part 1 of a 2-post series adventure on our good deed this weekend. This weekend we're supporting <a href="http://apronsforgloves.com/about/" target="_blank">Aprons for Gloves</a> and their event called the Restaurant Rumble- where local restaurants fight to keep a boxing gym alive for the local Eastside Kids.<br />
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How? </div>
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By throwing a fundraising feast for one of the hopeful fighters (and one of our dear friends). Proceeds went to fundraising his team, and we're hoping he gets to fight at the Restaurant Rumble (or at least we get to support the cause). </div>
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We hosted a home cooked vegetarian friendly dinner, and charged everyone $20 (suggested donation). For an appetizer, we started out with some fresh bruschetta. Recipe below: </div>
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Ingredients (serves 10-15):</div>
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2 French baguettes </div>
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7-8 medium sized tomatoes </div>
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1/4 cup balsamic vinegar (this varies depending on how much glaze is needed)<br />
2.5 TBSP brown sugar</div>
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salt, pepper, olive oil, garlic powder, thyme, oregano</div>
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<ol>
<li>Preheat the oven (suggested 350 celsius). Slice the baguettes into 1/2 inch slices, place in a baking pan and lightly brush with some olive oil. Place in the oven to toast for about 10-15 minutes or until the bread is crispy on top. </li>
<li>While the baguettes are toasting, dice all the tomatoes and place in a big bowl. Season with salt, pepper, garlic powder, thyme and oregano to taste.</li>
<li>Once the buns are nice and toasty, remove from the oven and place tomatoes on top of baguette slices.</li>
<li>In a sauce pan, combine the balsamic vinegar and brown sugar in medium heat. (WARNING: do not. DO NOT stick your nose on top to smell the concoction. This can be painful... for your brain). Once the balsamic vinegar is brought to a boil, remove it from the heat and stir it continuously until it thickens into a syrup like consistency.</li>
<li>Glaze the baguettes with the balsamic reduction QUICKLY. Balsamic reduction hardens once cool, we suggest washing the spoon and sauce pan ASAP or melting the mixture in hot water before washing. </li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6FtetgAjBkoxeYSpvTMGMRBH2d8-GrOhJef05AD_vyqs7ge-HINO2UUt3Jkasp50LX_FsSnG3JFqGJevgshqOulCh9rb0-9ob4onimr02NMmYY_W76-VkIY3IINgJ70y7t9sC4TWXIDE/s1600/IMG_0118.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6FtetgAjBkoxeYSpvTMGMRBH2d8-GrOhJef05AD_vyqs7ge-HINO2UUt3Jkasp50LX_FsSnG3JFqGJevgshqOulCh9rb0-9ob4onimr02NMmYY_W76-VkIY3IINgJ70y7t9sC4TWXIDE/s320/IMG_0118.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini Bruschetta Bites </td></tr>
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These bite-sized bruschetta appies were gone pretty fast! Stay tuned to see what's in store for the main course!hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-15602016684637372992013-07-18T21:30:00.000-07:002013-08-03T13:52:26.667-07:00Summer Kebabs RecipeMeat on a stick...enough said.<br />
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Seriously... who doesn't love meat on a stick?</div>
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<tr><td class="tr-caption" style="text-align: center;">Meat on a stick (aka: kebabs)</td></tr>
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We thought it would be more interesting if we grilled something other than your usual BBQ fare like hotdogs or burgers. We are fans of middle eastern grill concoctions so we decided to try kebabs. The great thing about kebabs is that they're so versatile, and you can really make them any way you want or prefer. You can use any type of meat really, but we decided to go classic with some beef. We used a tri-tip cut, which we just cubed. For the veg, we opted to go with some cherry tomatoes, green peppers and pineapple for some sweetness.</div>
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Beef marinade:</div>
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1 1/2 cups olive oil</div>
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3/4 cups soy sauce</div>
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1/4 cup worcestershire sauce</div>
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1/2 tsp salt</div>
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1 tsp pepper</div>
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1/4 cup apple cider vinegar</div>
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1/4 cup sesame oil</div>
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4-5 garlic cloves minced (add more if you want more garlic flavor)</div>
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1/3 cup teriyaki sauce</div>
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1/2 cup honey</div>
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Vegetable marinade:</div>
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Olive oil</div>
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Salt</div>
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Pepper</div>
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Garlic powder</div>
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Onion powder</div>
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<ol>
<li>Combine all the ingredients for the beef marinade.</li>
<li>Marinate your beef for at least half a day in the fridge. (Note that the longer you marinate it for the more flavorful your meat will be)</li>
<li>On the day of the BBQ, chop your vegetables and toss with some oil and seasoning. (Note: do <u style="font-weight: bold;">not</u> marinate or season your vegetables until you are ready to skewer because the salt will draw out moisture in the vegetables and they will be soggy)</li>
<li>Skewer everything and grill.</li>
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The beef marinade above will be enough for meat for around 20-25 skewers. So if you're making a lot less than that, we suggest splitting the marinade recipe in half.</div>
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These kebabs turned out to be quite good, and everyone seemed to appreciate the fact that we had something other than burgers or hotdogs. Considering the marinade was put together based on what we had in the kitchen... it turned out pretty delicious. Give this recipe a try, and surprise all your friends and family at your next summer BBQ!</div>
hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-46346185781240308662013-07-17T21:04:00.002-07:002013-08-03T13:52:50.922-07:00White Chocolate Chip and Cranberry Soft-Baked CookiesCookies aren't something we bake pretty often. We have one solid chocolate chip oatmeal cookie recipe on hand, and that's about all we ever use when we decide to make cookies. After scouring through our Pinterest baking boards, we discovered a pin from a long time ago for some white chocolate chip and cranberry cookies. Click <a href="http://sallysbakingaddiction.com/2012/11/22/soft-baked-white-chocolate-chip-cranberry-cookies/" target="_blank">here</a> to see the original pin. We decided to give these cookies a shot.<br />
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<tr><td class="tr-caption" style="text-align: center;">White Chocolate Chip and Cranberry Soft-Baked Cookies</td></tr>
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Ingredients:</div>
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3/4 cup (1.5 sticks) unsalted butter softened to room temperature</div>
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3/4 cup brown sugar</div>
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1/4 cup white sugar</div>
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1 egg</div>
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2 tsps vanilla extract</div>
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2 cups all purpose flour</div>
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2 teaspoons cornstarch</div>
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1 tsp baking soda</div>
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1/2 tsp salt</div>
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3/4 cup white chocolate chips</div>
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3/4 cup dried cranberries</div>
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<ol>
<li>Begin by creaming the butter and sugar together until light and fluffy</li>
<li>Add the egg and vanilla extract to the mixture and make sure everything is well incorporated</li>
<li>On low speed, mix in your dry ingredients</li>
<li>Mix in the white chocolate chips and dried cranberries</li>
<li>Line a cookie pan with parchment paper and preheat oven to 350F and bake for 10 minutes</li>
</ol>
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The original recipe tells you to chill the cookie dough before baking and that apparently the longer you chill it for the better the cookies are suppose to rise and bake. This was <b><u>not</u> </b>the case with our cookies. We had made the cookie dough in the morning, and left it in the fridge for a couple of hours to chill. We took it out in the afternoon and realized it was rock solid and had to wait a while before we could start forming them into balls for the cookie sheet. After all that waiting, we let them bake in the often and once we pulled them out we realized they did not spread at all, and we had to push them down with a spoon so they would at least look like cookies and not just some...ball. We would probably skip this step next time.</div>
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The second thing that was weird about the original recipe is that the author had been so adamant about not baking the cookies past 9 minutes. There is absolutely <u style="font-weight: bold;">NO</u> way that those cookies are done in 7-8 minutes like the original recipe suggests! We actually baked them for close to 12 minutes, and they still came out soft-baked in the end. It probably varies per oven, but do not be afraid to leave these in longer.</div>
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The last warning we will leave you with is... these cookies are dangerously sweet. In fact, they were a little <i>too</i> sweet for our tastes. This cookie is for the TRUE sweet tooth. The brown sugar gives it a really rich taste. The brown sugar combined with the white chocolate was overkill for us... but many of our friends really liked the cookie. Although we have quite the sweet tooth, we are probably bigger fans of things like dark chocolate.</div>
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Have a go at this cookie if you <strike>like</strike> love sweet chewy things and this cookie will not disappoint!</div>
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hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-11487116500980489182013-07-10T21:01:00.000-07:002013-07-10T21:01:50.804-07:00Tropika<div class="separator" style="clear: both; text-align: left;">
Got a craving for some Thai/Malay/Singaporean or just Asian food in general? When we're craving some Asian goodness, a favorite of ours is Tropika. Tropika serves a whole array of dishes from many different Asian countries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLrDxmsPD_ngGqUQx5iLYMsY5SdC6LL9MJennpZ8R5qqjpqtOetb0gX9L_e1Xjr4TSOV87R_BTpG7-DmypZgvlC6-MCGxIR7PJxg0lI6fzsb_IqOjPJrTsP1lJpOmvsqHbNwxOTDmKxAb/s1600/Tropika+picstitch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLrDxmsPD_ngGqUQx5iLYMsY5SdC6LL9MJennpZ8R5qqjpqtOetb0gX9L_e1Xjr4TSOV87R_BTpG7-DmypZgvlC6-MCGxIR7PJxg0lI6fzsb_IqOjPJrTsP1lJpOmvsqHbNwxOTDmKxAb/s400/Tropika+picstitch.jpg" width="400" /></a></div>
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We started off the meal by ordering their Chichee drink, which you can see in the top right of the picture. Tropika has quite an extensive drinks menu, both alcoholic and non-alcoholic but we decided on the Chichee because it was described as "everyone's favorite" and we soon discovered why! It was deliciously refreshing, sweet, creamy and satisfying! Because the description on the menu didn't really tell us much about what was in it, we asked the waiter and he told us it was a combination of coconut cream, pineapple juice, grenadine and ice. Who knew, such a simple combination would make something so delicious!</div>
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Following our drink, we ordered the sambal bunches (green beans pictured in the lower right) and this might've been our favorite of the night! They disappeared so quick! These bad boys packed a whole lot of punch and flavor in one bite!</div>
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As for our entrees we ordered some Hainanese Chicken and Beef Rendang Curry. Hainanese chicken is a classic Singaporean dish that is prepared by boiling the chicken repeatedly in various stocks which makes for an extremely tender and falvorful chicken. It is served with a light and sweet soy sauce like mixture on the side, as well as fresh ginger and some chili sauce if desired. The Hainanese chicken of Tropika did not disappoint! We also ordered the Beef Rendang Curry, which was soft and tender and had just the right amount of spice and kick to it. The only criticism we have is that the curry was a little oily, making it a little heavier on the palette but it was overall very rich and good. Of course an Asian meal is not complete without some form of rice! Tropika had many different types of fried rice to choose from but we settled on their Coconut Seafood Rice. We loved how it was served in an actual coconut! The rice was very good, and the coconut was very light and not overpowering at all. The little bits of seafood (shrimp and scallop) added a nice and welcomed touch. The rice went very well with all of our entrees.</div>
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Lastly, we finished our meal off with a traditional Malaysian dessert: iced kachaang (pictured top right). Iced kachaang is a combination of ice with some lightly sweetened coconut milk, different flavored jello and some asian ingredients such as red bean. The dessert was very light, and had the perfect amount of sweetness which was a perfect way to end our Asian feast.</div>
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<br />hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0tag:blogger.com,1999:blog-2621938056728687857.post-15364286308591130192013-07-07T09:30:00.000-07:002013-07-07T10:47:09.489-07:00Baked Macaroni Pasta and Garlic BreadToday's kitchen adventure involves pasta. Finally! A pasta post! For all our readers out there, another thing you should know about us is that we love pasta...and you will frequently see us post about it in the future. Pasta, is easy and practically foolproof. All you have to do is boil water, put pasta in and wait. If you can't manage that then you probably shouldn't be in the kitchen to begin with! (kidding! hehe). But this is precisely why we love making pasta, it's simple, easy and hard to screw up... You should also know that we love pasta because if there's anything we may <i>possibly</i> love more than chocolate... it's <b>cheese</b>. Today's recipe brought us to make some baked macaroni pasta and home made garlic bread.<br />
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Baked Macaroni Ingredients: Serves 4-5 people<br />
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2.5-3 cups elbow macaroni<br />
1 jar tomato pasta sauce sauce<br />
Cheese<br />
1 package ground beef (we used around 0.4 kg [we like our meat] which is just under a pound)<br />
2 tsp Olive oil<br />
Salt and pepper<br />
Herbs of choice<br />
<ol>
<li>Start by cooking your pasta. Boil some water and throw in some salt and olive oil (the oil helps prevent the macaroni from sticking to each other once cooked)</li>
<li>In a sauteeing/frying pan add some olive oil and begin to cook your ground beef. Season as it cooks with salt and pepper and herbs of your choice. Add some butter if you want an extra richness and creamy taste to it.</li>
<li>Once your ground beef has cooked add in your jar of tomato pasta sauce. We used a tomato, garlic and basil flavor. Any brand will do, we're cheap so we just bought whatever was the cheapest. We bought a 700ml jar and ended up using most of it. Be generous with the sauce, because when the macaroni bakes some of it will evaporate and if you don't use enough the pasta may come out a little dry.</li>
<li>After adding the pasta sauce to the ground beef, mix in your cheese. You can use any cheese you want, but we ended up using smoked gouda. The smoked gouda gave it a nice roasted flavor as opposed to a more pungent flavor from typical pasta cheeses such as parmiggiano reggiano. Add in as much or as little cheese as you want (we recommend adding quite a bit for a nice rich and creamy taste). We put around 2-3 cups in the sauce mixture.</li>
<li>Drain your macaroni and toss it into the sauce, and mix everything making sure the sauce and macaroni are well incorporated.</li>
<li>Transfer the pasta into an oven safe dish and top with more cheese and bake at 375F for about 30-35 minutes.</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhli305Gd4EIqI08Sk0MfUpT7VXhdxDZ7ul4-nHrSrKsa-P5lUX2mt2Gja_hqA9FlaCH4pdKNURBlAwyqSChPQ1gFqPUp5DOGDt-MrupYI4jf1W68KZCoW8qymOmX-Hmca4gW0GuDpcG-wW/s1600/IMG_2958.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhli305Gd4EIqI08Sk0MfUpT7VXhdxDZ7ul4-nHrSrKsa-P5lUX2mt2Gja_hqA9FlaCH4pdKNURBlAwyqSChPQ1gFqPUp5DOGDt-MrupYI4jf1W68KZCoW8qymOmX-Hmca4gW0GuDpcG-wW/s320/IMG_2958.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Macaroni Pasta</td></tr>
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Garlic Bread Ingredients:<br />
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1 baguette<br />
Garlic<br />
Butter<br />
<ol>
<li>Slice your baguette into the thickness you desire for your garlic bread.</li>
<li>Spread butter on each piece</li>
<li>Take a garlic clove and rub it onto each piece of buttered baguette (if you want a really strong garlic flavor you can finely chop up some garlic and top off your buttered garlic baguette with it)</li>
<li>Bake at 375F with the macaroni for a few minutes till the bread is nice and crispy (monitor the bread because it can burn easily in the oven!)</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGF7nEzVyQGcMs71qQ9XhBCDqLSbQpW_j9WEiIsdjfEwgmaoQyiBSc7Tbq8W0rM3D6uu3zDieJDT5pv6Q2EmJLcvGJarPyxO-ktFDQDYGy0-0HAHwvyiNXYLGAg5loS0L_2HhbRhTW2fK/s1600/IMG_2957.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGF7nEzVyQGcMs71qQ9XhBCDqLSbQpW_j9WEiIsdjfEwgmaoQyiBSc7Tbq8W0rM3D6uu3zDieJDT5pv6Q2EmJLcvGJarPyxO-ktFDQDYGy0-0HAHwvyiNXYLGAg5loS0L_2HhbRhTW2fK/s320/IMG_2957.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic Bread</td></tr>
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Here's how our final meal turned out:</div>
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<tr><td class="tr-caption" style="text-align: center;">Baked Macaroni Pasta with Homemade Garlic Bread</td></tr>
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This easy fool proof pasta recipe gets the hammer and potato seal of approval!</div>
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hammerandpotatohttp://www.blogger.com/profile/17768962191849476464noreply@blogger.com0