Moxies White Chocolate Brownie

Moxies seems to have perfected the white chocolate brownie. No one else even really tries because moxies has it down to a science. Not much else I can say, i cant describe this little piece of heaven, you must try it yourself.

Rules to eating a white chocolate brownie:

1) It must be warm

2.) it must be eaten with ice cream.

This recipe is adapted from
http://www.buttercreambarbie.com/2009/08/white-chocolate-brownie.html
She seems to have gotten pretty darn close.

8 ounces white chocolate, chopped
1 tablespoon vanilla extract
1/2 cup butter, softened
1 1/4 cups all-purpose flour
2 eggs
3/4 teaspoon salt
1/3 cup white sugar
1/2 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9" pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water until smooth, stirring occasionally. Set aside to cool.
2. In a large bowl, beat eggs until foamy. Gradually add the sugar and vanilla, mixing constantly. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
3. Bake for 30 minutes or until a toothpick comes out clean. Cool then cut into bars.
4. Serve heated , Top with a scoop of vanilla ice cream, a dollop of whipped cream and a generous drizzle of hot fudge or caramel sauce.

Slow Cooker Pulled Chicken Sandwich In a Homemade BBQ sauce :)

So this doesnt really count as a Recipe cause I dont have any measurements, but I was so proud of myself for making something without a recipe that actually tasted so good I HAD to share it!

This is 1 lb of boneless skinless chicken breast, in a slow cooker for 1.5 hours with, ketchup, diet coca cola, red chili powder, agave nectar, ragu pasta sauce (original), soya sauce, worcestershire sauce, salt pepper, garlic... i think thats it, but i may have thrown in some other random stuff I found in my kitchen.

Put it all in, let cook, and then shred it with two forks and serve in a bun with romaine lettuce, arugula, and some creamy havarti cheese. 

Mini Blueberry Raspberry Pies

So living on Rez is amazing, but I do usually end up with a lot of food that goes bad, especially when my parents send fruit IN DROVES. Yesterday I had over two cups of blueberries (frozen and fresh) as well as two packs of Driscoll's Raspberries, all on the verge of being too ripe to eat. Quite the conundrum.

Solution? Make pie. I decided on making mini pies, so that they could be enjoyed by me and all my roommates =) without the mess of cutting slices.

This was my first attempt at a home made pie crust. I was a little intimidated. I wish it has been a little flakier, but for a first attempt I was very pleased.

Recipe for Crust from: http://www.ehow.com/how_2069420_make-pie-crust.html

Filling Recipe adapted from: 

Ingredients for Crust:

1 1/4 cup all-purpose flour

1/4 tsp. salt

1/2 cup shortening, chilled

3 tbsp. cold water

Directions for crust:

1.) Combine the flour and salt in a medium bowl. Cut in the shortening with a pastry blender until the mixture looks like coarse crumbs. Sprinkle the water over the flour mixture. Stir with a fork to moisten, adding more water a few drops at a time as needed until the dough forms properly

2.) Gather all dough pieces into a ball. Wrap in plastic wrap and chill for 30 minutes before rolling.

3.) Roll out the dough, and place it in a pie plate. Fill with desired contents. Try apple, cherry or even chicken pot pie. Bake according to the individual pie directions. This standard pie crust makes eight servings.

Ingredients for Filling:

1/4 cup sugar
2 tsp. cornstarch
2 cups fresh or Frozen blueberries

1 Cup Fresh or Frozen Raspberries
1 Tbsp. lemon juice

Directions:

reheat the oven to 400F. On a lightly floured surface, roll the dough out about 1/4″ thick and cut into 3″ rounds with a cookie cutter or glass rim; press into each of 12 muffin cups.

In a medium bowl, stir together the sugar and cornstarch to get rid of any lumps; add the berries and lemon juice and toss to coat. Fill shells. Bake until crusts are golden and filling is bubbly, about 25 minutes. Run a thin knife around the edge of each tart and remove while still warm; if they cool completely, any overflowing goo will cool and stick to the pan.

Five Guys Burgers And Fries =)

Yeah I know its been a while since I've written anything. Now that that is out of the way, a restaurant review. I recently read a consumer report which ranks Five guys Burgers and Fries alongside In and Out burger as the best burger chain, as voted by readers. Interesting. I have always been a proud supporter of In and out burger, but since Five Guys has gained so much attention since Barack Obama promoted it, and it is closer than California, I decided it was worth a try.

This is a LITTLE burger. A burger with a single beef patty. As tempted as I was to indulge in a Regular burger, with a second patty of fresh ground chuck. This was not a meal, it was a mid day SNACK. At Five guys all toppings are included free of charge. So myself and my friend Nabila decided to go with two different burger combinations. Above is a Little Cheeseburger, with ketchup, mayo and grilled onions. Below is a Little Cheeseburger with lettuce, tomato, mushrooms, pickles, mayo, and grilled onions.

Five Guys scores points for having real cheese, fresh ground chuck and serving OODLES and OODLES of french fries. 

In my heart In and Out will always be numero uno when it comes to Burger Joints, but Five Guys Burgers and Fries isn't a bad substitute when there isn't an In and Out for a few thousand Kms =)

Which Flavour Reigns Supreme?

So it has come to my attention that people take their food very seriously. VERY SERIOUSLY. I myself dont think I could ever be with some one who didn't like the taste of garlic. I dont know if I could even BE FRIENDS with some one who didn't like the taste of garlic. Everyone has their thing that they dont like to eat, BUT what about when propositioned with TWO AWESOME things. Where do the chips fall if you had to pick between two of the worlds great bean flavours. Vanilla VS. Chocolate. A fight to the death really. Everyone has a preference. and the battles that go down between these two groups have been EPIC, like Voldermort vs. Harry, or Good vs. Evil to say the least. Perhaps its a gender thing? or an age thing? Perhaps those people with a more refined palette choose one over the other, no one knows.

So as I sit here with NOTHING to do on a wednesday nightshift at work I decided to do a little brain
storm .

Chocolate would seem to be be the more versatile flavour at first glance. Why, it already comes in three different types. White chocolate, Milk chocolate and Dark chocolate. On top of that you get varying degrees of cocoa concentrations. What variety!

But Then you delve into the complex nature of vanilla, the basis for oh so many great recipes. Even recipes for chocolate cake and cookies and doughs of many sorts call for vanilla extract. Vanilla is almost the building block of other flavours. Think of all the delicious combinations of things when you mix vanilla with other flavours such as Vanilla Mint. It coexists with so many other flavours without overpowering them. It doesn't scream at you, it just lets you enjoy the wonderful flavour that is vanilla, in all its natural sweetness.  Vanilla works as a base for many more flavours, you can make an entirely new flavour out of a base of vanilla ice cream, you could make pineapple, or strawberry or really anything! but with chocolate you become limited to the realm of chocolate. You cant make strawberry ice cream out of strawberries and chocolate ice cream....thats just strawberry chocolate ice cream.

But then again, chocolate has all its wonderful pairings as well. No one can forget Chocolate Strawberries, Mint chocolate, caramel and chocolate, chocolate fondue...

I go back and forth on a regular basis as to which flavour truly reigns supreme. I guess it is simply a matter of personal preference. A Tie you might say...(which is almost worse than losing). It is now 2:00 in the morning and my brain can no longer process the deep complexities of the flavour world.

Are you Chocolate or are you Vanilla...just some food for thought.

The Bestest Cookies Ever!

My second fondest memory of high school, aside from doing crazy ridiculous things Im sure I will encourage my children never to do, was recess. Not for the jungle gym or the gossip at the long tables. It was the cookies. Warm freshly made 90 cent cookies that had substance to them. They weren't like those cookies you get from a box or a pre made dough. These cookies weren't flat or boring, these were real cookies. These cookies had something no other cookies had. DUNKABILITY. And I mean these cookies were tough. A real man's cookie. Day in and day out we bought these cookies, along with a single serving carton of "if it moos you win" milk. Though the carton never mooed, we would open it from both sides and revel in the taste of warm gooey cookie soaked in cold refreshing milk. And thus, I give you .... THE BESTEST COOKIES EVER (or at least my attempt to recreate it) 

Ingredients

1 stick of unsalted butter, at room temperature
1/4 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoon vanilla extract
1 extra-large egg
1 cup all-purpose flour
1/2  teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chunks 

Directions

1.  Preheat oven to 400 degrees F. cream together butter, sugars, and vanilla extract.  

2. In a separate small bowl, combine flour, baking soda, and salt.

3. Add in egg to butter & sugar mixture and incorporate well

4. Add flour mixture one spoonful at a time making sure to mix well between spoons. 

5. Fold in Chocolate Chunks 

6.  Form small 1 and a half-inch balls of dough and place on UNGREASED cookie sheets, 

7. Bake for 9 to 11 minutes or until golden brown.  

Mango Lassi

Now it might have been the Olympics, or possibly the world cup, but lately I've been feeling a real sense of identity. My latest creation has a real sense of where I come from. It really makes me feel like I'm in the Motherland. Granted, I have never been to India...But if I went, and had a Mango Lassi, I'm pretty sure this is what it would taste like. 

Also, ever since watching Bend it like Beckham I've felt the need to be able to make a "full Indian dinner"...I know its just a drink, but its a start. 

The use of yogurt in this recipe and the minimal sugar which can be left out completely makes it a healthy favorite that everyone will love! 

Recipe Adapted from "Indian: A collection of over 100 Essential Recipes" 
Ingredients (Serves 4-5)

1 Large Mango, Peeled, Pitted and Coarsely Chopped.

3 Cups Plain Yogurt

1 Cup Cold Water 

2Tsp Sugar

Fresh Lime juice To taste (or leave it out)

Ice Cubes 

Ground Ginger to decorate 

Method:

1.) Put the Mango in the Food Processor or blender (I use a magic bullet for smaller portions) until smooth. Add water and process again to blend.

2.) Add sugar, depending on how sweet the mango is and how you like to enjoy your lassi. 

3.) Taste and add lime juice if you wish, to your liking

4.) Fill 4-6 Glasses with ice and and pour in mango lassi. Garnish with ground ginger (optional) or blueberries on a toothpick :P

12B Underground Restaurant

The Menu
It seems these days underground restaurants are popping up all over, not just in Vancouver but all over the world. For a complete list of underground restaurants or to find one near you checkout http://www.saltshaker.net/underground-dining-scene. These establishments run on a word of mouth basis, and on the lovely reality of legal loopholes. Be forewarned they are not easy to find, cheap, nor are they easy to get reservations at. In the hopes of having a sophisticated birthday party me and a few friends visited chef Todd, to take our first foray into the world of underground dining. Chef Todd charges $65 dollars per person, for a 6 course meal, seating between 10-12 people, and reservations for weekends can need to be made up to 6 months in advance. The restaurant has a relaxed atmosphere, which is exactly in tune with Chef Todd as a person. Its BYOB, drink whatever you want, smoke  whatever you want. The rooms and hallways are lined with interesting and intriguing painting and other forms of art, all of which are for sale. 12B serves up a new unique, one of a kind menu for your event, based on home grown herbs, as well as fresh local produce and meat.

1: Scallop and spot prawn ceviche, Peas with Endive with a lemon shallot Vin, creme fraiche and strawberry Tomato , halibut pea cilantro blossom

This dish was amazing, it was really fresh, the seafood flavours were showcased and it was very original. The salad was plain but it was definitely not the intended star of the dish.

2: Tarragon Sockeye Salmon with asparagus potatoes, carrots, peas and morels

I have nothing bad to say about this dish. I personally am not a fan of salmon, but ate the entire fish quite quickly. My favorite part about the dish was not the salmon, but instead the morel mushrooms which were packed full of a rich meaty flavour unlike anything i had ever tasted, they definitely stole the show of this dish, and possibly the entire meal.

3: Tomato poached Cornish hen, homemade back pepper fettuccine with olives capers and  sage

I had never eaten a Cornish hen before this entree. I expected it to taste like chicken, which i guess it sort of did, but it had a much tougher texture to it. The tomato sauce was outstanding and really gave it a lot of flavour. Unfortunately the pasta seemed to be overly peppery to me, and some what suck together but everyone else liked it. The dish overall was definitely not anyone's favorite dish of the night.

4: Esplette Duck with saffron Israeli cous cous, oven dried tomato, garlic scape and baby zucchini

This duck was easily my favorite dish. The portion of duck given was just enough to leave you satiated while still leaving you with a desire for more. It was packed full of flavour and perfectly cooked. The oven roasted tomato was amazing, one of my fellow diners refused to try it, as he was vehemently opposed to tomatoes, but even he ate the whole thing and liked it after being forced to try it.

5: Bison Tenderloin with a fig balsamic demi glaze, parsnip puree, cippolini onions and grilled king oyster mushrooms

The bison is clearly front and center in this dish, which is obvious right from the moment it gets laid on the table, the presentation is fabulous and the meat was amazing. This dish was definitely still being talked about on the ride home, being a favourite of many of the diners. The Bison was seared to perfection, the meat was tender, and the sauce was amazing. The Cippolini onion really sealed the deal for me. it was sweet and juicy and a perfect segue into dessert

6: Berry Sorbet and star anise ice cream, with fresh strawberry and sliced almonds, Chantilly cream and homemade shortbread

Star anise ice cream has a new spot in my heart, as well as strawberry sorbet. The strawberry was off putting as i can eat a strawberry any time, but  this was not any other strawberry, a strawberry becomes more than just a strawberry with such an amazing Chantilly cream. The ice cream was smooth and silky and melted in your mouth, while the sorbet was summery and refreshing. The shortbread cookies were well done but took a backseat to the rest of the dessert on the plate.

Pumpkin Spice Millet Muffins

For Halloween, Christmas, or anytime of the year these muffins make a perfect healthy snack to brighten up your day. The crunchy toasted Millet's add a whole new dimension to these muffins and the ginger combined with the pumpkin puree make for a sweet and spicy treat that is sure to please!

please refrigerate these muffins if you want to keep them as buttermilk does tend to spoil quite quickly.

Adapted from http://www.recipezaar.com/recipe/Pumpkin-Millet-Muffins-85730

SERVES 15
Ingredients
2 eggs, beaten
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup brown sugar
1/2 teaspoon vanilla
1 1/2 cups pumpkin puree
1/2 cup rolled oat
1/2 cup millet
1 cup unbleached flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg

Directions

Pre-heat oven to 350°F.
Line a muffin pan with baking cups or grease (baking spray works well).
Combine eggs, oil, buttermilk, sugar, vanilla, and pumpkin puree and mix until there are no lumps of brown sugar.

Stir in the rolled oats.
Heat a dry skillet and toast the millet until lightly browned.
Add with the millet to the wet ingredients.
In a separate bowl mix the dry ingredients.
Add this mixture to the wet mixture.
Avoid over stirring as the muffins will come out tough.
Fill the muffin cups  and bake for 25 minutes or until a toothpick comes out clean.

Roasted Beet Salad, with Toasted Walnuts and Goat Cheese

Recipe adapted from http://recipes.epicurean.com/recipe/21817/roasted-beet-salad-with-walnuts-and-goat-cheese.html

 After dining at one of Vancouver's fine dining establishments named Bacchus Restaurant and lounge, I could not stop thinking about the appetizer I had eaten that night. This salad has been on my mind since that fateful night in April when I stumbled upon what can only be considered THE BEST SALAD in the world. I am not a health food freak, nor do i particularly like beets, or salad at all for that matter, but I would gladly eat this salad everyday for the rest of my life. Its a veritable plethora of texture, creamy goat cheese, crunchy walnuts and lettuce, and soft tender beets, a perfect combination. The vinaigrette is a wonderful balance of sweet and salty in your mouth. I hope you like it as much as I do. 

Ingredients:

6-8 servings

1/2 cup walnut halves 

2 teaspoons olive oil 

1/8 teaspoon salt 

1/2 teaspoon fresh ground black pepper 

6 medium beets, trimmed and washed 

1/3 cup thinly sliced red onions 

1/2 lb fresh spinach leaves or any type of salad you like 

3 ounces fresh goat cheese, crumbled 

Sauce:

6 tablespoons extra virgin olive oil 

2 tablespoons red wine vinegar 

3/4 teaspoon salt 

1/4 teaspoon sugar (preferably cane sugar)

fresh ground black pepper 

Directions:

Preheat the oven to 350 F.
Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts
Spread on a baking sheet and bake until toasted, about 7-10 minutes.
Set aside to cool.
Wrap the beets individually in foil and place on a rimmed baking sheet.
Bake at 350 degrees until tender, about 1 1/2 hours.
Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion
Combine all the dressing ingredients, taste and adjust the seasonings.
Pour over the beets and toss well.
Let sit at room temperature at least 1 hour.
Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
Arrange the beets on top and crumble the goat cheese over.

Gingerbread Cake with a Caramel Sauce

All year, EVERY year I wait for the holidays. Yes, turkey, stuffing, mashed potatoes, candied yams and biscuits are all delicious, but I wait for something different, something that redefines holiday spirit: Earls Gingerbread Cake. A dessert that makes a short-lived appearance for only a few weeks in the month of December. It takes your favorite gingerbread house...and makes it actually taste good! So instead of waiting to partake is this festive delight, I decided to venture out of my comfort zone and CREATE it.

Cake Adapted from Food and Whine: http://www.fortysomething.ca/2008/11/gingerbread_cake.php
Caramel Sauce Adapted from Thibeault's Table: http://www.thibeaultstable.com/2010/01/warm-gingerbread-cake-with-caramel.html


Prize Gingerbread Cake

Ingredients
2 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. fresh grated ginger
1tsp. Minced Ginger
1/2 cup shortening
1 cup brown sugar
3/4 cup molasses
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 cup boiling water
1 tsp. baking soda
2 eggs, well-beaten

Method
Stir flour, baking powder and ginger together. In a separate bowl, cream shortening and brown sugar together. Blend in molasses, salt, nutmeg and cinnamon. Pour boiling water over baking soda and add to molasses mixture. Stir in dry ingredients, blending well. Add well-beaten eggs and mix well.

Pour batter into a greased and floured 9 x 13 inch pan (or 2 8-inch cake pans). Bake in a pre-heated 325° oven for 50 to 60 minutes for the large pan or 35 to 45 minutes for the smaller cake pans.

Caramel Sauce
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

Mix all the ingredients together and simmer for about 5 or 6 minutes Serve over warm gingerbread and a scoop of Ice cream =)