Special Announcement - Party Planning

Hello! As you may or may not know I function as the culinary artist for a great company named Firefly Occasions, Inc. My department, Fireflies in the Kitchen, a subsidary of Firefly Occasions, has just released 2 new party planning packages: Garlic Lovers and Valentines Day. These step-by-step guides are a fantastic way to ensure you throw a great party complete with fabulous decor, great music, the right wine, good friends and of course, mouth-watering food. This really is a great product complete with pictures, a grocery list and all the steps you need to throw that iconic party.....

Check it out at http://www.fireflyoccasions.com/shopping/shopdisplayproducts.asp?id=15&cat=Party+Planning

Check these out, they are available at a special price for a limited time only! Check back periodically to see the new party planning packages we have planned.

Enjoy!

Banana Cake

Ah, bananas....a definite favourite of mine!

I usually eat bananas for breakfast or have them for dessert with a little fresh lemon squeezed over top. But, since it's my birthday today I'm going to share a deliciously delectable way to use bananas, and I'm Not counting the calories!

Quick Toasted Banana Cake w/ Banana Cinnamon Topping

For 2

This recipe calls for banana bread, but by the time you put all this together it really is more of a cake!

• 2 large pieces banana bread (I used banana nut bread), you can use your favourite, cut into thick slices, think of cake-size pieces when you cut it.


• 6 small or 4 large ripe bananas, cut into small pieces


• 4 tsp cinnamon, or more to taste


• 2 tsp vanilla


• 1/4 cup cream


• 2 tbsp olive oil


• 2 tbsp butter


• chopped walnuts, hazelnuts or pecans (optional)

1. Over medium heat, heat olive oil and butter in a large non-stick skillet.


2. Add banana pieces, cook for 6-8 minutes, or until the banana starts to fall apart and gets really soft.


3. In the meantime lightly toast your banana bread in the toaster or in the oven.


4. Add vanilla and cinnmon and let it bubble for a minute or so, stirring to combine well.


5. Turn the heat down a couple notches and add cream, stirring to combine well.


6. Place toasted banana bread on a plate and top with banana cream mixture. To set your tastebuds ablaze, add a dollop of whipped cream and sprinkle with nuts.


7. Serve and enjoy!!

p.s. sorry for lag between posts, I have quite a few pictures of food I've made, they're just still on our camera!! Percy...hint! hint!

Shrimp and Coconut Curry

In this chilly weather it's nice to eat something that will warm you up - physically and mentally. This recipe for Thai Shrimp Coconut Curry will give you nice mental images of warmer places with flavours of coconut and lemongrass, and the heat from the dish will warm your bones and your stomach.

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Shrimp and Coconut Curry

Serves 3-4

• 1 lb large raw shrimp, deveined and peeled
• Salt
• ½ tsp mustard seeds
• ½ tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground anise seed
• 3 tbsp vegetable oil
• 2 tbsp green thai curry
• 2 onions, thinly sliced
• 1¾ cups coconut milk (I enjoy the Arroy-D brand)

Rub shrimp with salt and set aside (I read that rubbing shrimp with salt lightly cures them, making them succulent). Dry-roast the mustard seeds quickly, then add the other spices. Stir and shake the pan; when the aroma rises, remove the spices from the pan and let cool.

Heat the oil in a heavy pan and fry the green curry paste for 2-3 minutes. Add the onions and stir for a few minutes more. Add the spices and the coconut milk, and simmer, uncovered, for 8-10 minutes, stirring frequently. Put in the shrimp and simmer for 4-6 minutes, until they are cooked through. Do not overcook or they will be tough. Serve with basmati rice.

Enjoy!

Tourtière

Christmas is a time for enjoying family traditions, whether it be a Christmas party, dressing up for church, or a special dish. My dad's family is Swedish so we always have pickled herring and cil salad (fish salad with beets and eggs). But for those of you who aren't overly fond of fish dishes I'm posting a recipe from my mom's family, the French side, the decadent Tourtière.

The picture here shows a slice of Tourtière, this is a picture I got from the web, maybe my mom or grandma will send me a picture of theirs so I can post that (hint! hint!)

All reference I've found to this dish indicate that this is a French-Canadian dish. I have no Quebeçois ties (that I know of), but somehow this dish made its way to our family dinner table a long time ago. Here is my great-great grandmother's recipe:

French Meat Pie (or, Tourtière):

Mix crust as usual (my family uses the Tenderflake recipe). Instead of using water for moisture use sour milk and soda: to one level cup sour milk use 1 level tsp soda and mix well. This will do for a lot of pie crust, about 4 pork pies.

Filling:

• 3 lbs leg of pork, lean and ground
• 2 cups water
• Salt and pepper to taste
• 2 large onions, diced

Bring to a boil then add:

• 2 cups mashed potatoes, mix well and add
• ½ tsp ground allspice

If too thick add more water. Do not cook much as ingredients will bake in pie. Seal pie well so it won't run over. Roll out dough and put in pie pan, fill with meat filling. Add top crust with small hole in centre. Brush with milk and bake in 400º oven. Bake until brown. Put out to freeze. When warmed put in oven to heat well.

This is my grandma's recipe, basically word for word - it looks like she used to put the pies outside to freeze. My mom told me of this one time that she was at our family cabin making fruit pies. She used to cook over a hot wood stove at the height of summer. In the kitchen of the cabin was a screened in window with ledges where she would put pies to cool. One day the pies smelled so good a bear decided to come down and try to get one! Well, she wouldn't stand for that! She grabbed her mop and started yelling at the bear and pushing the mop into its face! That's one gutsy French lady! I can't remember, but I think she saved her pies. (Mom and grandma, if you have anything to add or correct here, please do!)

Enjoy! And think of my grandma while you do.....she would be happy.

Merry Christmas and a Happy New Year!
XO

Garlic Pasta

What stinky breath? Well, that' s exactly what this dish will give you! But, what does that matter when your stomach and tastebuds will be happily soaking up the garlicky goodness of this recipe? Besides, it keeps the vampires away!

Garlic Pasta

Ingredients:

• One whole head of garlic, or more


• About ¼ cup olive oil, maybe a bit more depending on how much pasta you are making. (You want to have enough oil in your pan so the garlic can brown, it does not have to be submerged.)


• Pasta (I like vermicelli or angel hair with this one)


• Freshly grated parmigiano reggiano


• Freshly ground black pepper


• Optional ingredients include: olives, capers, sun dried tomatoes, roasted peppers

Put a pot of water on to boil for the pasta.
Break up your head of garlic and smash each clove with a heavy knife to easily and quickly remove the skin. If the garlic cloves are huge cut them in half (the point is, you want more or less uniform sized pieces of garlic).
Pour your olive oil into a small or medium sized saucepan and add the garlic or any other optional ingredient(s). Cook this on low, and stir every once and a while.
Once you make this a few times everything should be done at the same time. Once the garlic is brown, turn it off! It will taste bitter if overcooked.
Drain the pasta and dump all the olive oil and garlic in and toss (you can do this through a strainer if you think there might be too much oil).
Grate some fresh parmigiano reggiano on top and sprinkle with pepper (fresh if you have it).

This recipe is so simple, but it’s great.

Stink away and Enjoy!

What's in Season?

Well, for this first time this season I bought tomatoes and, well, they didn't taste so good. I guess it's time to buy canned! However, just because yummy tomatoes are moving out until next year it doesn't mean that there isn't a nice variety of fruit and vegetables that are at their peak! Next time you're at your local grocer or market look for these fantastic fall offerings (and some that are available year-round):



Fruit

Mandarins (November to January)

Pears (August to late November)

Bananas (Year-round)

Grapefruit (Year-round; peak in winter)

Kiwifruit (Year-round; peak in fall and winter)

Lemons (Year-round; peak in winter)

Limes (Year-round; peak in fall)



Veggies

Brussels Sprouts (September to November)

Cabbage (July to November)

Leeks (August to November)

Mushrooms, button (Year-round)

Parsnips (September to November)

Rutabaga (October to December)

Squash, butternut (September to November)



Personally, my favourite is the mandarin orange!! I generally go through couple boxes. And they're a great addition to salads.



Enjoy!

Pumpkin Soup - Happy Halloween!

Pumkins are not just for carving.

The only kind of pumkin I ever ate, until recently, was pumpkin pie and it was most likely always made with pumpkin purée from a can. Little did I know that there are a myriad of ways to prepare pumpkin! And, you can even invest in one or two ahead of time as they last weeks if they are not cut. But before you rush out and grab a pumpkin from one of the many bins from which you buy to make Jack-o-Lanterns, read on, and even better, check the link posted at the bottom of this post.

I have looked around and gauged the scene regarding pumpkins. It is really easy to find the type appropriate for Jack-o-Laterns, but less so to find the ones that taste best: sugar pumpkins or as they are sometimes labeled, pie pumpkins. This variety is sweeter and less stringy. I had no luck at Safeway or Coop, but did find them at Sobey's and at farmers markets. My mom told me they carry them at The Place, for anybody living in Fort Frances!

Here is a fabulous and healthy autumn meal that takes the best of the season and transforms it into something delicious! Now, doesn't that make you just a little bit excited about embracing autumn?

Pumpkin Soup

• 450g or 1 lb pumpkin, chopped into 1 inch cubes


• ¼ cup butter


• 1 medium onion, finely chopped


• 750 ml or 3½ cups chicken broth


• 2 cups milk


• Pinch of ground or grated nutmeg


• Salt and pepper


• 6 tbsp freshly grated parmesan cheese

Heat the butter in a large saucepan over medium heat. Add the onion and cook for 6-8 minutes, or until onion softens. Stir in the pumpkin and cook 2-3 minutes.

Add the broth and cook for another 15 minutes, or until pumpkin is soft. Remove from heat.

Pour into a blender or food processor and purée. Return liquid to the saucepan. Stir in milk, nutmeg and season with salt and pepper. Let simmer for 10 minutes. Stir in parmesan cheese and serve.

For a great resource on pumpkins check out:

http://www.lesliebeck.com/ingredient_index.php?featured_food=27

Enjoy!