Game of Thrones: House Greyjoy Cake

Tomorrow is the day the final season of Game of Thrones starts. If you’re like me, you’re still waiting for the next book…

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But until then, we make do with the TV show.

I started this series of cakes with some of the main houses: Stark, Lannister, Targaryen. No one can dispute that these are the main competitors in the Song of Ice and Fire.

But at least in the last season and the last book, House Greyjoy has become increasingly important.

Amlou: Moroccan Almond Honey Dip

Hello.

Hi.

This is a bit awkward.

It’s been a little while.

Let me tell you the story of a little simple dip that I first encountered at Atlas restaurant. It’s taken me so long to post this that the restaurant has since closed, which is too bad because it was delicious. Best couscous I’ve ever eaten.

Clearly Mai Tai

Wow, it’s already two weeks into 2018 and I haven’t posted on this blog in months! It’s not that I haven’t thought about you. I’ve taken pictures and jotted down ideas, but nothing seems to have actually made it to posting stage.

Let’s not stay mad. It’s a new year and I have an amazing cocktail recipe for you.

It’s amazing not just because it tastes great, but also because of how it looks. Who ever heard of a tiki drink that’s crystal clear? This clarified mai tai tastes just like the old favourite, but is mellower with a creamier mouthfeel, and looks so much classier than its cloudy cousin.

Bread and Butter Ice Cream

Bread and butter is one of those things that’s so simple, yet so amazing. I’ve had the conversation with my mother-in-law before – we could probably survive on bread and butter alone for the rest of our lives. It’s something you can never resist at a restaurant no matter how much food you know you’re going to get after.

Chewy Almond Cookies

Alex and I went to Italy at the end of May. We started out in Sicily and then went up to Naples and Sorrento, finally finishing off in Rome. It was an amazing experience. While there, I definitely made it my goal to eat and drink as much local food as possible. I tried some things for the first time (snails) and I had the best of things I had tried before (ricotta).

But one thing I was disappointed in was the cookies. We bought cookies in a few places and they always just seemed like I was eating almond paste. Where was the chew? Where was the crunch? Maybe I’m just not into the cookies from the region.

So anyway, here is a recipe for chewy almond cookies that I love.

Chewy Almond Cookies

Adapted from Kitchen Sanctuary

3 egg whites

280 g almond meal

280 g sugar

1/4 tsp vanilla

2 tbsp (30 mL) amaretto liquor

Pinch of salt

Extra sugar and powdered sugar for rolling

Preheat oven to 325F and line a cookie sheet with parchment paper. Prepare two small bowls: one with granulated sugar and one with powdered sugar. Set aside.

In a stand mixer with a whisk attachment or with a hand mixer, begin to beat egg whites. Once whites are frothy, add the sugar in a slow steady stream. Continue beating whites to stiff peaks. Add vanilla and beat to combine. Add almond meal, salt, and amaretto and fold carefully into egg whites just until no streaks of flour remain.

Roll dough into golf ball sized balls. The dough should be slightly sticky, but still fairly easy to roll. If it is way too sticky, add more flour 1 tbsp at a time until you can roll it. Roll each ball in granulated sugar and then in powdered sugar. Arrange on parchment lined baking sheet about 1 inch apart. Once the sheet is full, flatten each dough ball slightly with your fingers.

Bake in the preheated oven for 15-18 minutes or until golden but still soft in the middle.

Cool on baking sheet for 5 minutes and transfer to a rack to cool completely.

Cookies will keep in a sealed container at room temperature for at least a week. 

Korean Corn Chip Esquites Nachos

You can thank my friend Rachael for this recipe. She first introduced me to these corn chips and I was instantly hooked. You’ve never had a corn chip like this before (unless of course, you’ve had these). They actually taste like fresh, sweet corn! That’s why I immediately wanted to use them in a fresh corn recipe.

Rhubarb Almond Tart

Spring had a late start this year, but I think we finally made it. The farmer’s market on my way to work every Tuesday finally opened and I couldn’t resist the rosy bunches of rhubarb. In fact, I actually turned around about 50 metres after passing just to get my hands on one. I also couldn’t resist taking pictures of all the blooming things I’ve finally been seeing.

When I was younger, I used to suck on tart rhubarb stalks out of the garden or eat the crunchy stems raw dipped into sugar.

Froot Loop Cake

A while ago, after eating ice cream with cinnamon toast crunch, I had the idea of baking with cereal. Until today, I only got as far as this cereal milk white Russian. Now I’m adding this cake to our cereal repertoire.

Green Cocktail

Sometimes things just come together. I started this cocktail with some bright green cucumber juice and decided to pair it with everything else green.

And it worked.

Celery Salad (And The Perfect Soft-Boiled Egg)

If you read my blog at all regularly, you’ll know I don’t often post salads. I’ve dabbled here and there, but the truth is, I don’t really like salads. Especially ones with lettuce.

The Plenty More cookbook by Yotam Ottolenghi is the cookbook that contains by far the most salads I’ve made and eaten (and liked!). This is one of those salads.

Molten-ish Chocolate Cake

The other day I was craving a chocolate dessert and I came across this recipe on Food 52 for an ooey gooey molten-ish chocolate cake. The article begins by explaining how difficult molten chocolate cakes can be to unmold and then goes on to say that the authors have created a foolproof recipe. It seemed like the perfect Friday night dessert.

Super Bowl (Of Food) 2017

Here we are again. That fateful Sunday in February where two football teams play football to find out who's best at football. But more importantly, what are you going to snack on during the game?!?

Don't worry, I've got you covered.

Appetizers

1. Not deep fried dill pickles - Minimal oil, satisfied cravings.
2. Queso fundido - Pretty much just melted cheese. Did you need another reason?
3. Vegetable marrow and blue cheese dip - Don't let the name fool you, it's basically roasted zucchini and blue cheese dip, and it's delicious.

Mains

4. Pizza grilled cheese - Your favourite pizza toppings between two slices of bread and fried. Don't forget the tomato dipping sauce!
5. Fried mortadella sandwich - Get over your fear of lunch meats and eat this.
6. Apple butter, roasted garlic, bacon, and cheddar pizza - Yes, I put all the good things on one pizza. No regrets.

Drinks

7. Burnt orange cocktail - Boozy with a hint of orange and caramel.
8. Birch beer and bourbon - You could totally replace the birch beer with root beer. 

Dessert

9. Chocolate stout caramel sauce - Dip some fruit into it and fool yourself into thinking it's healthy!

Vietnamese Coffee

Last year, for my 30th birthday, we went to a resort in Vietnam. It was a simple time. Wake up to the sun rising over the ocean. Do some yoga. Watch the crabs on the beach and then swim in said ocean. Shower and head over for breakfast.

At breakfast, Alex would eat all the savoury Vietnamese food his heart desired and I would load up on fruit. But there was one thing we both had every morning: Vietnamese coffee with condensed milk. That and mimosas…

Roasted Buckwheat Chocolate Chip Cookies

Did you know you could eat roasted buckwheat kernels without cooking them? I didn’t. I bought a bag at Bulk Barn and when I opened it, the smell was so delicious that I just had to try one. Surprisingly, it was soft enough to crunch into!

That’s when I knew I had to use them in a dessert recipe.

A Night In The Life: A Gilmore Girls Reunion Cocktail

The following is entirely made up and is not affiliate in any way with the official Gilmore Girls television show…

Scene: Rory and Lorelai are preparing to have a mother/daughter night in.

Lorelai: Oh, let’s make cocktails!

Rory: Do we know how to make cocktails?

Lorelai: People are always makin’ ‘em on TV. How hard can it be?

Lorelai rummages in kitchen cupboard and emerges with some bottles of liquor.

Brioche Pie Crust And A PB&J Sandwich Pie

I’ve just solved all your pie crust problems.

Gone are the days of crumbly crust nightmares, falling apart before you can get them in the pan. This pie crust has two ingredients and takes 20 minutes including baking. 

Seriously.

Fried Mortadella Sandwich

I can’t remember when I started making my own lunches for school, but I do remember that I would get into a lunch rut where I would pack the same thing every day. A sandwich, a yogurt, an apple (peeled and sliced by my mom – I had to draw the line of independence somewhere), some crackers, and a juice box.

At one point, it was bologna on white bread with mustard. Every day.

Grapefruit Amaretto Shandy

Though September is right around the corner, the weather would have you believe its midsummer.  The sun beats down onto sweaty foreheads.  Hot, humid people fan themselves with whatever they can find. 

The only thing keeping everyone from cowering inside air conditioned houses is that cold glass in their hand.  The condensation drips down onto sandaled feet.  The cool liquid soothes hot lips. 

This is that cold drink.

Bolo Bao (Pineapple Bun) Ice Cream

The bolo bao or pineapple bun is a confusing pastry.  Mostly because there’s no pineapple in it at all!  The Chinese bakery we get ours from actually specifies this on the sign, probably so that customers don’t complain about the lack of fruit filling.  It’s actually called a pineapple bun because the crunchy, yellow topping that sits on each bun kind of, maybe, looks like a pineapple… if you squint. 

I love bolo bao – that sweet, dense pastry.  My favourite are the ones filled with coconut.  So clearly, I made it into an ice cream.

Cereal White Russians

Cereal has been on my mind ever since I had a Cinnamon Toast Crunch Sweet Jesus cone at Home of the Brave.  So good.  So genius! 

Then came the ideas. 

I should make cakes with cereal!  (Still in the works..)

I should make cocktails with cereal!  But what kind of cocktail would be good with cereal?  The White Russian of course!  I always wanted to try the Froot Loops with White Russian that they serve at Clark Hall Pub at Queen’s.  I should make something like that… except better!