Monday, 14 May 2012

Mushroom Sauce

After a dinner out at a friend's house, prepared and served to us by a private chef (no less) -I was inspired to re-create the AMAZING mushroom sauce. No pics unfortunately, but I thought I would post my creation (re-creation) anyway. So here it is. Soooooo delicious and totally spot on to the mushroom sauce that inspired me!

  • 2-3 cups sliced button mushrooms
  • 1/4 butter, and tablespoon more
  • 1/4 cup chopped onion or shallot
  • 2 minced garlic cloves
  • 1/2 tsp thyme
  • 1 bay leaf
  • 1/4 cup red wine
  • 2 cups beef broth
  • 2 tbsp flour
  • 3 tbsp water
  • 1/4 cup half and half cream or evaporated milk
  • salt and pepper to taste

Melt the 1/4 cup butter in a medium heat saucepan then add the mushrooms and cook for 5 mins or so, until they have softened but not completely. Push them to the side of the pan and add the remaining tbsp butter and let melt. Add the garlic and onion or shallot and cook for a few more mins. Then stir it up with the mushrooms. Add the thyme and bay leaf. Pour on the wine and let cook for 5 mins. Stir in the broth. Whisk together the flour and water and stir in to the mushroom mixture. After the mixture is bubbling, stir in cream or evaporated milk. Finally add the salt and pepper to taste.

We had this tonight, over bbq steak and it was YUMMY! You could have this sauce with anything :)

Wednesday, 18 January 2012

My Granola
 -recipe adapted from Lori Lambert

Every time I make granola I am reminded of my good friend Randy Lambert 
whose mom made the best granola. 
I remember being at Randy's house when we were kids and "sneaking" it out of the 
glass canister on the counter! It was soooooooo GOOD! 
We lost Randy last year when he was killed on the job, flying a helicopter... 
...granola will never be the same. This one is for you Ran, and your mama :)


10 cups quick oats
1 cup each: chopped pecans, sliced almonds, raw sunflower seeds, oat bran & wheat germ
1 1/2 cups dried cranberries
1 1/2 cups hot water
1 cup oil (veg or olive)
1 cup honey
2 tbsp vanilla
1 1/2 tsp salt

Start by preheating your oven to 275 and arranging it so three cookie sheets will fit at once. Meanwhile prepare three cookie sheets lining them with parchment paper.

Mix the oats and the cups of nuts, seeds, oat bran and wheat germ in a giant bowl. 

  In a blender, blend the "wet" ingredients and salt.

 Pour over the dry stuff and stir well. 

  Distribute the granola among the three sheets evenly, spreading out thin as possible. 

 Bake for 30 mins, stir, bake another 30 mins. Depending on your oven you may need some more time. Just watch it, over brown or burnt granola can happen quick! I usually turn my oven off and leave it in there for a while. Once it is done, let it cool completely on pans. Then sprinkle the dried cranberries over it and voila! Granola! 

Sunday, 8 January 2012

Beaver Tails

I made Beaver Tails today... and they are goooood. Here is the recipe:

  • 1/2 cup warm water
  • 5 teaspoons yeast
  • 1 pinch white sugar
  • 1 cup warm milk
  • 1/3 cup white sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup vegetable oil
  • 5 cups whole wheat flour
  •  oil for frying
  • 2 cups white sugar
  • 1 teaspoon ground cinnamon

As usual, I used my kitchenaid stand mixer with the dough hook attachment (which I LOVE). Makes life easy, well cooking and baking anyway. So if you don't have one I guess just follow my directions minus kitchenaid stuff. So: start by stirring together the warm water, yeast and a pinch of sugar. Let it stand for 5 mins or so. Then add the sugar, salt, milk, vanilla, eggs and oil and give it a good stir by hand. Attach your dough hook and add the flour. Mix on low speed until it forms a ball. Continue to "knead" for another 5 mins or so. You should have a ball of dough with clean sides of your bowl. Place dough in a greased bowl (I used the same bowl), turn, and cover. Let rise until doubled in size, about 30 - 50 mins. 
I always put my dough in an ever-so-slightly warm oven to rise.
Punch your dough! Take golf ball size pieces of dough and roll out (on floured surface) to make an oval and set aside to rest, covering with a tea towel while you continue with the remaining dough.
Have your oil preheating in a dutch oven over medium heat. Make sure it is 3 - 4 inches deep.
Stretch the ovals into "beaver tails" and place into the oil (one to two at a time). Fry them 1 -2 mins per side, then place on paper towel. Toss with the cinnamon sugar in a large bowl using tongs while still hot, then shake off excess before serving.