Tuesday, September 30, 2008
Friday, September 26, 2008
375 g (13 oz/ 3 cups) plain (all-purpose) flour
1 tsp. baking powder
60 mL (2 fl oz/ 1/4 cup) milk
Icing (confectioners') sugar, for dusting
Preheat the oven to 180 degrees C (350 degrees F/Gas4). Lightly grease a 22 cm (8 1/2 inch) round cake tin and line the base with baking paper. [This recipe makes enough batter to fill 2 cake tins. The batter will overflow if you use only 1 tin!]
Using electric beaters, cream the butter and sugar in a large bowl until light and fluffy. Beat in the vanilla, then add the eggs one at a time, beating well after each addition.
Sift the flour and baking powder into a bowl. Using a large metal spoon, gently fold the flour mixture into the butter mixture, alternating with the milk, until just combined and almost smooth.
Spoon the batter into the prepared tin, smoothing over the surface. Bake for 1 hour, or until a cake tester inserted into the centre of the cake comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.
Just before serving, dust with icing sugar.
Pound cake will keep for up to 1 week, stored in a cool place in an airtight container, or can be frozen in an airtight container for up to 8 weeks.
A sampling of variations:
To make orange pound cake, add 2 tablespoons finely grated orange zest to the creamed butter mixture and use 60 mL (2 fl oz/ 1/4 cup) orange juice instead of the milk.
To make caraway seed cake, add 1 tablespoon caraway seeds to the creamed butter mixture before adding the flour.
Monday, September 22, 2008
Friday, September 19, 2008
Tuesday, September 16, 2008
Vij Family's Curry from Vij's: Elegant and Inspired Indian Cuisine by Vikram Vij
1/2 cup canola oil
2 cups finely chopped onions (2 large)
3-inch stick of cinnamon
3 Tbsp finely chopped garlic
2 Tbsp chopped ginger
2 cups chopped tomatoes (2 large)
1 Tbsp salt
1/2 tsp ground black pepper
1 tsp turmeric
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp garam masala
1/2 tsp ground cayenne pepper
3 lbs chicken thighs, bone in
1 cup sour cream, stirred
2 cups water
1/2 cup chopped cilantro (including stems)
Heat oil on medium heat for 1 minute. Add onions and cinnamon, and saute for 5-8 minutes, until onions are golden. Add garlic and saute for another 4 minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook for 5 minutes, or until the oil separates from the masala. Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Remove and discard the cinnamon stick. Cool curry for at least half an hour. Transfer cooled chicken to a mixing bowl. Peal the chicken meat off the bones. Discard the bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.
Saturday, September 13, 2008
Choux au Fromage from Breakfast at The Wolseley
125 mL water
125 mL milk
125 g butter
6 g (or about 1 tsp.) salt
125 g plain [all-purpose] flour
6 large eggs
200 g Emmental cheese, diced, plus more for grating
5 g (or about 2 tsp.) black pepper
1-2 g freshly grated nutmeg
In a saucepan, bring the water, the milk, butter and salt to the boil.
Add the flour all at once and beat with a wooden spoon over the heat for a full minute.
Remove from the heat and continue to stir for a minute to allow it to cool slightly.
Place the paste into a mixing bowl and beat with a mixer on medium speed. Whisk the mix for a minute to cool slightly, thereby avoiding the immediate 'cooking' of the eggs as they are added. Continue to beat the paste and begin incorporating the eggs one by one. Once all the eggs have been added, cover the surface with cling film and leave to cool.
Preheat the oven to 180 degrees C [375 degrees F] or gas mark 4. Add the diced Emmenthal, pepper and nutmeg to the dough paste and stir well.
Spoon the paste onto baking sheets (30g each for mini pieces, 110g for larger pieces) and great a little more Emmental on the top of each piece.
Bake for about 20-25 minutes, or until they are a golden-brown colour.
Makes 10 large pieces or 30 small ones
Thursday, September 11, 2008
Barbara-Jo’s Books to Cooks and Farmstead Wines has launched an online auction where 100% of the net proceeds will be entrusted to the Save the Farm Campaign.
The online auction launched on September 10 and will close the morning of Saturday, September 20th. The highest bidder will be awarded a homemade five-course dinner for eight prepared by Barbara-jo McIntosh, and Anthony Nicalo. In honour of UBC Farm, the evening’s menu will feature sustainable local ingredients from the Farm paired with Farmstead Wines, a selection that promises natural and sustainable production.
The Save the Farm Campaign works to raise awareness around the benefits and essentials of sustainable local farming. The Centre for Sustainable Food Systems at UBC Farm started this campaign when development threatened to decrease the Farm’s size from a healthy twenty-four hectares to as few as five hectares. The consequence would be fatal to the Farm’s current use as a functioning organic farm that provides sustainable nourishment to local Vancouver communities, advancements in food policy, farming research and youth learning programs.
Sunday, September 7, 2008
On Monday, October 20 at 6:30 p.m. you can have a chance to learn to bake with Elizabeth at our Living to Bake event. Tickets are $95 and include a copy of the book, a selection of baked goodies, and a fun and information-filled evening. Call 604-688-6755 to register.
Farmland Flax Cookies from The Complete Canadian Living Baking Book
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) granulated sugar
1/2 tsp. vanilla
1 cup all-purpose flour
3/4 cup quick-cooking rolled oats
2/3 cup flaxseeds
1 tsp. baking soda
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In bowl, beat together butter and brown and granulated sugars until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, oats, flaxseeds and baking soda; stir into butter mixture to make a soft dough.
Drop by level tablespoonfuls (15 mL), 2 inches (5 cm) apart, on prepared baking sheets. Bake in top and bottom thirds of 350 degrees F oven, rotating and switching pans halfway through, until golden, about 12 minutes. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool.
(Make-ahead; Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 month.)
Makes about 40 cookies
Thursday, September 4, 2008
The evening includes a copy of Flavor Bible, a flavour-packed tasting and tip. Tickets are $75. Call 604-688-6755 to reserve a spot.