After talking about MasterChef all summer to my friend Jenn, she finally started watching it 2 days ago. Not surprisingly she’s almost done the entire season because it’s JUST THAT GOOD!
One of the episodes she watched last night was episode 12 where Josh Marks is eliminated on an egg challenge. Naturally we were mad texting each other about how horrible it was that Josh was eliminated and this morning IM’g about eggs and how to make them properly.
Jenn is a lover of eggs. Out of all the people I know, she eats the most eggs. There was a time in her life where she questionned the number of eggs she ate and the humanity of it all (after watching a PETA-sponsored documentary) and she started buying free range eggs, but that never stopped her from eating them!
After watching that sad episode where Josh goes home on a soft boiled egg, Jenn says, “I could’ve saved him [Josh]! Those are the only things I know how to cook!” And with that, here are Jenn’s tips for making the perfect hard boiled and soft boiled egg:
Hard Boiled Eggs
Put egg in non-boiling water and turn burner to high
- As soon as the water is boiling – turn off the heat and leave the pot covered and on the burner
- Then you have to let it chill for at least 20 minutes – overnight is better
Soft Boiled Eggs
One odd thing on Masterchef was that it looked like they said you put the egg in before water boils for the soft boiled, but that’s not how I do it”This method of cooking eggs takes a lot of trial and error.for me – the perfect timing is somewhere between 4.5 and 5 minutes. I don’t like it too runny, but if you prefer a really runny egg maybe 3.5 to 4 minutes.
Bring water to a boil
- CAREFULLY drop the egg in
- Cook until desired runniness (see above)
As much as I didn’t want it Autumn is here and Summer is officially gone. And as much as I don’t want to say this I have to – I forgot how much I enjoyed the Autumn. My favourite things about it are the BEAUTIFUL SUNNY AUTUMN days, the fabulous colours (..to die for), the rich spices and smells from of autumn comfort food (cinnimon, nutmeg, honey, maple syrup..mmm), apples, squashes…just everything. Love Autumn, or maybe I’m just in love…
Today I got this email from GOOP – Gwyenth Paltrow’s newsletter and she had a bunch of recipes for Rosh Hashanah and this was one of them. I MUST TRY THIS!!! After of course, I get myself some lovely Ontario Apples!!
Apple and Honey Cake
Makes one 8″ cake
Melted butter for greasing the pan
3 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
2 apples, peeled, cored, sliced thin
2 cups self-rising flour (For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.)
1 ½ sticks sweet butter
3 ounces honey (Use a full flavored honey packed in a jar with honeycomb for more intense honey flavor.)
3 eggs beaten at room temperature
½ cup milk
- Heat oven to 350 degrees
- Grease a deep 8” diameter cake pan with the melted butter
- Combine ½ teaspoon cinnamon with 1 tablespoon of the sugar and sprinkle over the bottom and sides of the pan
- Line the base of the pan with the apple slices, overlapping them so there are no gaps for the cake mixture to seep through
- Sift the flour with the remaining cinnamon, nutmeg and cloves
- Cream the butter with the sugar until it is light and fluffy
- Gradually pour in the honey in a stream, beating continuously
- Add the eggs, one at a time, to prevent curdling
- On low speed or by hand, add 1/3 of the flour, ½ the milk , another 1/3 of flour, the rest of the milk, finish with the flour
- Pour the mixture into the greased and sugared pan and bake for 40 to 45 minutes, depending on your oven, until a cake tester comes out clean and dry. (Bake at least 40 minutes to caramelize the apples)
- Allow to cool for 15 minutes, then turn cake out onto a cooling rack.
- The apples should be caramelized and the cake a rich golden brown.
I think I made reference to this drink in a post somewhere.
So basically the Arnold Palmer is a lemon iced tea, but I believe there is actually a branded drink by that name. Anyway, it’s half tea and half lemonade! Simple dimple.
- Brew some orange pekoe tea – make it strong and dark.
- Squeeze some lemon juice
- Put some sugar in a pot with some water for a simple syrup – heat until dissolved
- Mix simple syrup with lemon juice (I put the lemon zest in the heating simple syrup to infuse with more lemony flavour – just sayin’)
- Add to lemon combo to tea
- Dilute with some cold water – but not too much because…..
- Serve cold and finish diluting with some fizzy water AND (maybe) some alcohol ;)
The Arnold Palmer.
I’m assuming most people have no idea what kale is. Every time I speak of it I get a slew of questions about what it is, what it tastes like and how to prepare it.
In short, Kale is part of the Brassica family (also included in this family are such notables as brussel sprouts and collards. It’s a low glycemic food and packs healthy like broccoli grants miricles.
It’s a bit tough for a leafy green, which is why someone suggested to me that it needs a longer cooking time than your normal vegetable might need. I personally stirfry it, BUT I’ve been making kale chips lately to spice things up a bit.
- A bunch of kale (washed and dried)
- Enough Olive oil to lightly coat kale
- Your choice of “chip” seasoning
- Wash kale
- Remove stems
- Cut/rip into your preferred size of chip
- Coat in olive oil and salt
- Bake at a very low heat ~200F until crispy
- Season with your chip flavour if you wish
YUM!! So good! You can also buy kale chips if you don’t want to make them!
Life takes a hold of me sometimes, so I didn’t post this right away. But I’m doing it now!
Both Conan and I felt we were eating a lot of chicken lately, so fish was on the menu. I wanted tuna, but at $29.99/lb, I thought “No, I’m not made out of money at this moment, salmon will suffice.” And keeping in trend with saving money, I bought some seasonal produce, mainly a buttercup squash. The rest of the stuff I had in the fridge.
Salmon topped with tomato salsa
Tomatoes (I had both regular vine tomatoes and some cherry pear tomatoes)
Green onion (1 stalk)
Garlic (1 clove)
- Preheat oven to 350F
- Wash and dry off salmon fillets
- Season with salt and pepper
- Bake until preferred doneness
- While salmon is cooking, dice up tomatoes and place in bowl
- Add salt and mix
- Chop up some green onion (I use the both the green and white parts, I’ve read some recipies where people only use the white – never understood why, makes no sense)
- Mince garlic
- Add to tomatoes
- Add in some olive oil and balsamic to liking
- Serve ontop of salmon
- Steam squash
- Scrape out flesh
- Add some butter, spices and mash
I also prepared some quinoa and Conan stir-fried some bean sprouts and celery.
Yeah I’m too lazy to write it all out! But come on!! It’s a stir-fry!! Like the easiest thing you can make – seriously!
It’s nothing new and my family has done it since forever: the Sunday Brunch. It’s a great way to get together with friends and family, enjoy some food and each other’s company. For my family, we go to dim sum every Sunday. It is a great tradition! Sometimes it can get annoying because it means getting up early on a Sunday (sometimes after partying), fighting for a parking space and waiting in queue for a table. But nonetheless, it’s always great to eat some good food and see everyone on a weekly basis.
We didn’t do that this Sunday. Conan and I did however, wake up early, trudge through the snow to Starbucks, then trudge through more snow to Sobey’s but it was closed, so we walked around, sat down and had some good conversation. Once the store was open, we grabbed some groceries, headed back home and made some pancakes!
Conan followed the Martha Stewart’s “Best Buttermilk Pancake” recipe and added in some bananas. He does want to say he over-mixed it slightly – fyi y’all!!
MMMMMMMMMMMMMM!!! they were soo good!!! We had it with butter, maple syrup and some homemade blueberry fruit spread. It was really good and definitely hit the spot. I love spending weekends with Conan!!!
Been doing some hardcore outdoor running lately – ok not a lot, just the past 3 days. It’s nice to get back out there. It was a welcome break, I think my legs needed it, but found myself craving for something better than starring across the street and at my own reflection in the gym. I hate it. Anyway, all this running has made me really hungry! LOL
It was definitely Conan’s night to do the brain work on this one. We’ve run out of real food in the fridge, so we lazied out and went to the supermarket I hate most. I’m not going to say which one it is…but I hate it because the food isn’t that fresh, it’s super expensive and the food selection is boring.
Regardless, we got our few ingredients and Conan went to work in the kitchen while I continued to read why Anthony Bourdain hates Alan Richman (very good reasons btw. Very good.)
Oh yes, before I begin – we cheated and bought a rotisserie chicken :P
It was a good meal!!! YUMMM!!! However, Conan did say there was a lot of prep work involved, mainly chopping things up – but you know what? So was my curry tofu noodles!!!! I julienned those veggies!
Macedonian goat cheese
Salt & pepper
- Cook orzo as per the instructions on the package
- Cut up your vegetables into bite-sized bits, including olives
- Mix everything together with lemon juice and olive oil
- Salt & pepper to taste
Seems easy – but Conan said there was a lot of prep work!
IT WAS GOOOOOOOD!!! Excellent Saturday night dinner! :) Thanks baby!