blisteringlydrunk

food amongst family and friends

Summer Cobbler September 22, 2015

Filed under: Uncategorized — blisteringlydrunk @ 8:21 pm
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20150922_200048This recipe has been a favourite for a few years now. It’s a gem – the ingredients are simple enough to memorize, it takes 5 minutes to throw together and the results are amazing. You can use any kind of fruit you like (ie. use up all the scraps that are about to turn ) and it’s a great, low-stress dessert for company. Hope you love it.

Katie

Borrowed from Fine Cooking, serves 6

4 T butter

1 C each flour, sugar, milk

1 1/2 t baking powder

Pinch salt

3 cups mixed seasonal fruit (I used figs and plums here, but stone fruits, mixed berries and rhubarb are all favourites)

Heat oven to 375F. Put butter in a small baking dish (roughly 8×8 or a 10″ skillet) and put the dish into the oven as it heats. The butter will melt and brown slightly. Mix together flour, sugar, baking powder and salt; then stir in the milk. Stir to combine, some lumps are okay.

When oven is hot, remove baking dish and pour the batter into the dish on top of the butter. Don’t stir. It will look messy and not uniform; it’s okay. Dump fruit on top of batter, concentrating in the middle. Bake for 40-45 minutes until golden brown all over and solid in the middle.

Serve warm with cream poured over top.

 

Melted Leek and Ricotta Toasts April 22, 2015

Filed under: Uncategorized — blisteringlydrunk @ 4:22 pm

20150411_163720I’ve been meaning to make these for ages; I finally did and I wish I hadn’t waited so long. They’re easy, fast and dream-worthy. I will never buy ricotta again!

Serves 4 for dinner or several as an appetizer,  recipe from Notwithoutsalt

Ricotta:

Combine 3 cups whole milk and 1 cup heavy cream in a large saucepan. Bring just to the point of boiling and remove from heat. Add 2 T white wine vinegar, give it a gentle stir and let sit 1 minute. You have cheese curd! Pour it into a strainer lined with cheesecloth (a double layer) or a thin tea towel;  let sit 25 minutes and stir in sea salt to taste.

Leeks:

Halve, clean and thinly slice 2 medium leeks. Saute over medium heat with 3 or 4 T butter until soft and starting to caramelize.

Assembly:

Slice up a baguette (for appies) or a loaf of sour dough (for dinner). Top bread with ricotta, then leeks. Sprinkle lightly with crushed red pepper flakes and extra sea salt if desired. Eat up!

 

Janice’s Simple Summer Berries July 24, 2014

Filed under: Uncategorized — blisteringlydrunk @ 2:28 pm

strawberriesIt’s been exactly a year since our last post! That’s something to celebrate, right? And so what am I giving you after a year of silence? A recipe that I spent the last year testing and researching? No. I give you the easiest dessert of the summer, as taught to me by my mom’s best friend, Janice. Janice is an amazing cook who knows that the secret to all things delicious is whipping cream.

So this is what you do: add desired berries or summer fruit into a bowl (strawberries and fruit larger than a raspberry should first be sliced thinly). Pour a generous stream of the heaviest cream over the berries, ensuring you get cream into every little crevice. Eat with a spoon and love yourself for being so smart.

 

 

Fast and easy tagliatelle with Italian sausage, roasted red peppers and arugula May 21, 2013

Filed under: Mains,Pasta,Pork,Quick and easy,Sausage,Uncategorized — blisteringlydrunk @ 2:07 pm
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I love pasta. I love especially love that it is fast and easy and everyone in my house eats it up. This recipe, from (surprise, surprise) Fine Cooking, is a nice departure from my usual go-to carbonara while still being super fast and easy. I think next time I will make it with half arugula and half spinach to satisfy my children (the arugula was a little bitter for them), but if you are into bitter greens, then don’t hold back because this is fantastic. Make it soon.

Image2 links (about 1/2 lb) hot (or sweet) Italian sausage, casings removed

2 medium cloves garlic, minced

1 jar roasted red peppers, drained and chopped

1/2 cup whipping cream (I think coffee cream would be sufficient if you are trying to lighten things up)

10 oz dried tagliatelle or fettucine

4 cups baby arugula (or spinach/arugula mixture)

1/2 cup freshly grated Grada Padano

1 big handful of fresh basil, thinly sliced

Fresh ground pepper and salt to taste.

Heat a large skillet over medium heat and fill a large pot with salted water, setting it on to boil. Add sausage to skillet and cook until browned, breaking up with a spoon into small pieces as you go. Make sure you have about a Tbsp of fat in the pan (you can top up with olive oil if needed), then add the garlic and cook, stirring for about 30 seconds. Add the peppers and cream and allow it to simmer over low heat for about 8 minutes. I added a little chicken broth here as well to stretch the sauce further, but its up to you.

Meanwhile, cook the pasta until al dente. Drain well, put back in pot and toss with sauce, arugula, basil and cheese until the arugula is slightly wilted. Season to taste with salt and pepper, then serve immediately.

 

Enjoy!

Ky

 

Sweet and sour Brisket in the slow cooker April 17, 2013

Filed under: Uncategorized — blisteringlydrunk @ 12:59 pm

IMG_8055I have recently had my life changed by a cookbook. It was given to me for Christmas, but I knew long before then that I would love it, I just didn’t know how much I would love it. It’s the Smitten Kitchen cookbook and I have made at least 10 recipes from there with resounding success. I have not taken pictures of everything, sadly, because I wanted to share some mind blowing short ribs with you, but they were consumed before any pictures could be taken. As was the granola, and the maple bacon biscuits. Oh, and the fried egg on potato latkes, and the cucumber dill coleslaw that tasted like a big bowl of  dill pickles, and the flat roasted chicken on tiny potatoes that made surviving a two week cleanse completely bearable. Are you getting the impression that you should buy this cookbook and then go through it page by page and make EVERY recipe? Good, because that is precisely what I am suggesting. But don’t take my word for it, make this brisket, put one bite in your mouth (whereupon it will instantaneously melt), and then go buy the book.

PS Read through the recipe and plan ahead as the brisket needs to rest. The good news is you can make it a day ahead of time for easy dinner parties, the bad news is it’s not going to be tonight’s dinner.

 

4 -5 lb piece beef brisket

1 1/2 teaspoons kosher salt

1 cup beef stock

3 Tbsp tomato paste

1/4 cup dark brown sugar

1/4 cup each, balsamic and white wine vinegars

4 tsp paprika

2 tsp Worcestershire sauce

1/8 tsp red chili flakes

1 tsp garlic powder

2 Tbsp onion powder

1. Season brisket all over with salt and freshly ground pepper. Mix all remaining ingredients together in a medium bowl.

2. Place brisket in slow cooker, pour sauce over and cook for 10 hours on low.

3. Rest the brisket in an oven proof dish with all the sauce in the fridge for several hours. I put the brisket on before bed the night before, popped it in the fridge in the morning and then had it for dinner.

4. While cold, remove the fat from the top of the sauce, then place the brisket on a cutting board and slice into 1/2″-1″ slices. Place back in sauce and heat the brisket, tightly covered, either with a lid or tinfoil, in a 300 degree oven for 1 hour or until the sauce is bubbling at the edge. Serve immediately. We had ours with buttermilk mashed potatoes and fresh veggies.

 

Enjoy!

 

Ky

 

Steelhead Trout and Baby bok Choy on the BBQ April 10, 2013

Filed under: Uncategorized — blisteringlydrunk @ 12:21 pm

IMG_0039I love weeknight dinners that come together in 10 minutes and then leave me with nothing to do for 25 minutes while they cook. By the time I serve it, I always feel like someone else made me dinner. That’s what this recipe is like, except it’s like someone made me a super healthy, tasty dinner that I feel good about both eating and giving my family; yay! This came from my new Epicurious cookbook and all I changed was the type of fish (they used salmon, which would also be lovely). I might try this again in the future with some Napa cabbage leaves instead of the bok choy, just to switch things up, but this is officially on the fish rotation at our house.

12-14 baby bok choy (about 12 oz), halved or quartered if they are fairly large

1 Tbsp each, sesame oil, rice vinegar, and mirin (sake could be used instead of rice vinegar and mirin)

2 Tbsp soy sauce

2 cloves garlic, minced

1, 1 inch pice of ginger, peeled and minced

2 lb fillet of Steelhead Trout (or salmon or artic char, use what you can get)

1. Heat your BBQ to medium high.

2. Whisk together sesame oil, rice vinegar, mirin, soy sauce, garlic and ginger.

3. Lay out a large piece of tinfoil (if it’s not wide tinfoil you may need 2 pieces perpendicular to each other). Place trout on it skin side down and pour over sauce. Arrange the bok choy on top and seal the tinfoil. Place the package on the grill and let cook for 15 minutes.

4. Let the package sit and steam itself for another 10 minutes before opening the tinfoil. Serve immediately, preferably over some nice fluffy Jasmine rice.

 

Enjoy!

 

Ky

 

 

Breakfast at my house, every Saturday February 26, 2013

ImageI thought for years that I had scones all wrapped up. I kept reading about cream scones and I thought they were crazy, that clearly you would need an egg in there to get that lightness that you want in a good scone (who knew whipping cream would be the solution to that?). But finally, I caved, and tried this recipe, and our Saturday mornings haven’t been the same since. These are perfect; light, soft, and delicate, creamy with a hint of sweetness, just what I want with my lazy weekend coffees. This picture is of my family’s favourite flavour, raspberry, but I have also tried lemon ginger (zest of one lemon, a third of a cup chopped candied ginger, lemon egg wash and crystallized sugar at the end), cherry orange (orange zest instead of the lemon and frozen cherries) and roasted pear and dark chocolate (just like it sounds). All flavours have been well received. The best part of these scones (besides eating them): they freeze beautifully. Once they are mixed and shaped, just pop them on a cookie sheet and freeze them solid, then transfer to an airtight container and: TA DA! you have the ability to put freshly baked scones on your table in about 20 minutes, including the time it takes your oven to preheat. Add about three minutes to your regular baking time and nothing else. I hope you enjoy this as much as my family does!

 

1 cup unbleached flour

1 cup spelt flour

1 Tbsp Baking powder

3 Tbsp sugar

1/2 tsp salt

5 Tbsp cold, unsalted butter, cubed

a few big handfuls of frozen raspberries

1 cup heavy cream

1. Preheat oven to 425 and line a baking sheet with parchment or silicone (unless you are going to freeze all of them, in which case you can skip the preheat)

2. Combine flour thru salt in a large mixing bowl (or in a food processor, I just find this so simple it’s not worth having to wash my food processor).

3. Cut in butter with a pastry cutter or by pulsing in the food processor, until mixture resembles oatmeal. Stir in raspberries and cream until it all starts to come together. Turn out onto counter and knead a couple of times, just to get everything to stay together. Pat into a 6-8″ disc, then cut into 8 wedges.

4. Transfer to baking sheet and bake for 12-15 minutes. I always check by pressing the tops; the scones shouldn’t feel liquidy inside, they should be firm all the way through.

5. Let cool a little on a rack, then eat ’em up! Scones are best fresh baked and are great for a few hours, just don’t seal then inside anything; they will lose there crispness.

 

Enjoy!

Ky

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