June 2, 2013
If you have ever tried to feed kids cauliflower, it can be quite a challenge. Alex made this amazing dish the other night and I wanted to share it because I thought it was so good.
1 Yellow Pepper
1-2 Cloves of Garlic
250g Cheese (We use lactose-free cheese)
Salt & Pepper to Taste
- Cube and boil in salted water, the potatoes and cauliflower.
- Dice the leeks and pepper. Fry them in a blob of butter with a clove or two of garlic and add the paprika.
- Mash potatoes/cauliflower and add the 125g of butter.
- Add the leeks and pepper to the potatoes/cauliflower.
- Add 250grams of grated cheese to your mixture.
- Add salt & pepper to your personal taste.
Feeds 4 Adults or 2 Adults and 4 Kids.
Ratings from our kids:
Aurelia (8yrs.) – “It was great!” – Rated it 4.5/5 – Took her 10min to eat.
Imogen (7yrs.) – “It was so good” – Rated it 5/5 – Took her 10min to eat.
Osias (4yrs.) – “It’s not my favourite… eggs benny is” – Rated it 2/5 – Took him 25min to eat.
Cyra (2yrs.) – Can’t talk yet, but ate a huge bowl (bigger than Osias’)of it in under 5min. = 5/5
Hope your family likes it as much as ours did:)
August 12, 2012
As a new staff member and customer at the wonderful Kitchen Boutique this Trudeau 2-In-1 Glass Rimmer was one of the first things that caught my eye and was an immediate must have!
This 2-In-1 Glass Rimmer is perfect in all ways: a deep rimmer, allowing you to rim any size glass with your favorite mix, (mine is Montreal Steak Spice and celery salt) as well as an integrated juicer. In the past I have used two separate saucers, one with my steak spice mix and one with lime juice. Now that I have this new glass rimmer, that, along with constantly refilling my lime juice and wasting my rim mix, is a thing of the past. I can now serve Caesars to my friends that look as if they were prepared at the local pub, save my rim mix ( the rimmer snaps shut for easy storage!!!) and never worry about refilling my silly saucer of lime juice!!! And if that all wasn’t enough to have me hooked, the reasonable price definitely was. I am one happy Caesar drinker!
I will leave you with my favorite Caesar Recipe for your enjoyment:
THE CLASSIC CAESAR
1 1/2 oz Vodka
2 Dashes Worcestershire Sauce
1 Dash Tabasco Sauce (or more if you like it spicy like I do)
4 oz Clamato Juice
Mix of Montreal Steak Spice and Celery Salt to Rim Glass
Pickled Bean, Asparagus, Celery or a Pickle
Rim Highball Glass by first dipping in fresh squeezed lime juice, then steak spice and celery salt mix. Add ice, vodka,Worcestershire sauce, tabasco and Clamato juice. Stir, garnish glass with a lime wedge and a pickled bean (or your choice of garnish). Enjoy!
February 16, 2011
The Wild Hibiscus Flowers in syrup are a new product that just came into the store this week… just a little too late for Valentines Day, but I had to feature it as it is so cool!
You can use the Hibiscus flowers to garnish any appetizer or feature it with goat cheese as I did and it is so tasty! It also goes really well in salads, desserts and most especially… in cocktails. The recipe below features champagne and would make a nice Anniversary toast, a Honeymoon toast or a Wedding toast!
Available in a jar of 11 flowers for $12.00Cdn or 50 flowers for $48.00Cdn.
Wild Hibiscus Royale
This drink was first served at the legendary Dorchestor Hotel, London in 2006; a Swanky hang out for the rich & famous where it remains the most popular Champagne cocktail on the menu.
Wild Hibiscus Flower Garnish
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup
Muddle mint in the champagne flute & discard (squash some leaves around inside the glass)
Place Wild Hibiscus Flower in bottom of glass & stand upright
Add rose water & some bruised torn mint pieces
Top with Champagne
Lastly, pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top
Tip:pour syrup in first for a layered effect
The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.
Decadent, divine & oh so classy, a new classic is born!
March 13, 2010
So you have your perfect recipe for pavlova/meringues and you are all set to go BUT how do you present this amazing snowy mixture so that it is a dessert of legend?
First ensure your bowls and equipment are all grease free – this is very important! Next ensure that you crack your eggs into a bowl using an egg separator. You only want the white! Any little bit of yolk will ruin your meringue. One more tip, check your mixture periodically during whipping by rubbing a small amount between your thumb and forefinger. If you can still feel sugar crystals then you need to whip some more until they are gone.
OK, if you are a dolloper and you want your meringue to look like a nest – and it should be a beautiful delicate shell with a marshmallow centre that you pile full of whipped cream and fresh berries – then you need to use a No. 18 Wilton Featherweight bag with a large coupler and a large 6B tip. This will give your nest a lovely star effect – making you the star!
Until next time
August 17, 2008
Yes, it’s fantastic and I’ve got a great recipe for you. This is a creamy dressing with bold flavors ideally eaten as an appetizer. Make sure to find a crispy lettuce that isn’t too soft. I like to use romain lettuce.
1/2 cup olive oil
1/4 cup mayo
1 tsp anchovy paste (gotta have anchovy paste)
1 tsp dijon mustard
1 tsp worcestershire sauce
1TBLS lemon juice
1TBLS red wine vinegar
2-3 cloves of garlic
1/2 cup (tons of grated parmesan cheese. If you think you have grated enough? Think again and keep on grating.
Mix all the above ingredients together and you will create a delicious caesar salad dressing. I like to serve the dressing in a bowl separately to allow my guests to pour as much as they like onto the romain lettuce.
July 10, 2008
I love making cupcakes. To make a delicious cupcake one must balance a perfect cake to icing ratio. There can’t be too much icing because then it will over power the cake and the cake must be a good mix of chocolate and moistness. If the cake is dry it won’t leave a good taste in the mouth. Here’s a fantastic cake recipe that I’ve used over the last 5 years. Wilton’s “Cupcake Fun” book (above) is great for teaching and creating exciting icing techniques. Enjoy!
3 squares unsweetened chocolate
1/2 cup margarine
11/2 granulated sugar
3 large eggs
2 1/4 cup all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
Place 3 squares (1oz. or 28 grams each) unsweetened chocolate in small glass bowl. Pour 1 cup boiled water over them to soften, stir until melted and set aside. In large mixing bowl, cream half cup (125 ml) of hard margarine and 1 and a half cups of granulated sugar. Beat in 3 large eggs, one at a time. Add 1 teaspoon vanilla and mix well. In a separate, medium-size bowl: stir together 2 and 1/4 cups of all purpose flour, 1 and a half teaspoons of baking soda and half a teaspoon salt. Add this flour mixture of dry ingredients in three parts, alternately with 1 cup of sour cream in two parts… to the margarine and eggs in the large bowl. Add the chocolate mixture and stir well. Pour into two, buttered layer cake pans or lined muffin tins- makes about 22 cupcakes. Bake at 350 f in the oven on middle shelf for 25-30 mins. Test for doneness with wooden toothpick in the center- should come out clean (not coated with uncooked batter).