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Posts Tagged ‘culinary experiments’

cinnamon bacon chevre french toast

In breakfast, brekkie, brunch, culinary experiments on 04.22.12 at 5:28 pm

so i’m on a bit of a bacon kick these days… thanks to the noble efforts and enthusiasm of my good friend krysta who hosted baconpalooza this weekend! what’s baconpalooza, you ask? well, it was a fabulous soiree celebrating all things bacon… candied bacon, chocolate-covered bacon, stuffed bacon jalapenos, bacon & fig dip, bacon crackers, bacon caesars — everything bacon!

this morning, i figured i’d keep the bacon frenzy alive… and infuse a little bacon into one of my fave brunch standards — french toast! mmmm… bacon…

the bacon:
– heat up 2-3 tbsp water in large saucepan on medium heat
– add 4 strips of country-style bacon to pan
– lightly sprinkle 1 tsp ground cinnamon over bacon
– fry bacon in pan for a few min until slightly crispy on both sides (optional: sprinkle a bit more cinnamon after flipping the bacon.)
– remove from heat & set aside bacon on plate to cool
– pat bacon w/ papertowels to remove excess fat & oil
– reserve bacon fat in pan for cooking the egg-soaked bread (optional) 

i like to use wholewheat sourdough when i make french toast. the taste & texture of sourdough is perfect for this dish — soaking up the egg and complementing the flavourful toppings. my fave bread is the locally-made, artisan sourdough from sidewalk citizen bakery. (if you are in the calgary area, aviv’s artisan bread is a must-try!)

prep the toast:
– whisk 1 large egg & 1 tsp ground cinnamon in medium prep bowl
– soak 2 thick slices of artisan sourdough bread (on both sides, until egg mixture is absorbed into bread)

– melt 2 tsp of unsalted butter in large saucepan

(tip: no need to add butter to the pan, if you still have the leftover bacon fat in the pan.)

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acorn squash risotto

In culinary experiments, dinner, easy weeknight meals, ethnic food, leftovers, roasting, side dishes, vegetarian on 04.01.12 at 9:55 am

risotto. acorn squash. cheese. these are a few of my favorite things.

another one of my fave things is looking for some culinary inspiration… whether it’s a new ingredient, a new (to me) cooking technique, or a fantastic recipe posted by one of my fellow foodie bloggers. in this case, i was lucky enough to stumble upon two fabulous posts from two fabulous bloggers — the faux martha & lauren’s latest. and this was the culinary inspiration for today’s post.

on another note, i’ve been MIA on the blog for the past few weeks (thanks for your patience!), but i hope you’ve enjoyed following my tweets @yumyumyummers about my culinary adventures around alberta!

now, back to the risotto…

adapted from the faux martha & lauren’s latest

(tip: the first thing you’ll need to do is roast the acorn squash. however, finding some canned squash puree could work as a shortcut. if you don’t have time to roast. though my preference is fresh squash, since roasting veggies is relatively simple.)

roasted squash:
– preheat oven to 400F
– lightly grease oven-safe baking pan w/ extra-virgin olive oil (evoo) or line w/ cooking parchment paper
– place 2 acorn squash (halved, seeded, lightly greased w/ evoo) in baking pan (squash side down)
– roast in oven for approx 40-45min at 400F
– remove from oven and allow to cool before handling squash

the rice:
combine the following ingredients in large saucepan and bring to a boil:
– 1.5 cups organic arborio rice
– 3 cups water

– once boiling, reduce heat to medium & simmer for 10-12min.
– stir ingredients until water is absorbed and rice turns into a creamy consistency.

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dark chocolate ganache truffles

In baking, culinary experiments, desserts, sweet treats on 03.03.12 at 10:08 am

i heart chocolate. i’m guessing you do, too. ;)

here’s another bakesale winner… so simple, yet so good. i picked up some lovely (organic & gluten-free!) dark chocolate chunks at market 17, one of my fave local markets, and felt inspired to make homemade chocolate ganache truffles. and it’s surprisingly easy to do.

adapted from sweethome

the ganache:
heat up a small saucepan and melt together the following ingredients:
– 1/4 cup unsalted butter (at room temperature, cubed)
– 2/3 cup light cream (a lower-fat alternative for whipping cream)
– 1 tbsp honey
– remove from heat and set aside

– place dark chocolate (chunks or finely chopped) in a large, heatproof bowl
– pour creamy mixture over the chocolate chunks in bowl and whisk together until the ingredients are combined and smooth
– add 1 tbsp pure vanilla to ganache for a flavour boost

– tightly cover bowl of ganache and refrigerate for approx 1 hour

(tip: if you want to plan ahead and save time on the day-of, prep the ganache the night before. i did that for the bakesale, and left the bowl in the fridge overnight.)

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