Month: February 2014

New Beginnings (Greek Style Pork & Vegetables)

Recently, I announced to my roommates that after two wonderful years here, I’ll be leaving them very soon to go on and live new life adventures with the boy. The one request that I received: “Could you please cook up one last big meal… with meat?

(Note: vegan recipe still included! Scroll to the last paragraph.)

I’m never one to say no to a kitchen request. However, it’s been quite a while since I’ve cooked any sort of animal product, and I drew a complete blank when I tried to think of recipes that I could make for my little meat lovers. Conveniently, the March issue of Canadian Living features a simple greek-style pork tenderloin on the cover – so I was quite excited when I was asked to test out the recipe at home! 
Well, this meal definitely hit the spot: my perfectly plated servings were gobbled up in the blink of an eye. My favourite part of the meal – the dipping sauce – had me guiltily proudly licking my fingers at the table. A homemade tzaziki-style dip made with fat-free greek yogurt, I doubled the amount that I made and, still, no leftovers. (The boy loves his sauces!) A quick note to enhance the flavours: make your sauce ahead of time and let it marinate for a little while in the fridge. The garlic will infuse the yogurt for a more intense taste. I also added a little s&p just before serving.

Vegetarians and vegans: fret not! There is a delicious meal for you in here as well. Double the amount of veggies that the recipe calls for. Cook them in a separate pan, using vegetable broth in the place of chicken broth. Thanks to the starchy sweet potato, the vegetables on their own make a colourful, filling meal. As for the yogurt sauce, it is a-mah-zing on top of the veggies, so for vegans, I suggest that you make it with some unsweetened cultured soy. Round it all out by serving it on top of some of your favorite steamed rice.

Get the whole original recipe over at Canadian Living!
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Semi-Guilty Pleasures (Baked Donuts with Cinnamon Sugar Glaze)

And so, it begins.

Pastry school, that is!

Courses began this week, and so far we’ve learned some introductory basics on health and safety measures, as well as basic sanitation practices. Many of the unsettling facts made me happy to be vegetarian – a life choice that made me feel almost safe, until I learned that one of the worst outbreaks of botulism came from an infected jar of mushrooms, of all things. Still, the majority of contaminated food items are ones of animal origin, (poultry, beef, dairy, eggs) so vegans, you’re generally in the clear. I say generally, because there are still certain precautions that should be taken, especially when dealing with low-acidity canned foods, and unwashed fresh produce. I’ll be posting more about good hygiene practices in the weeks to come, once I’ve obtained my MAPAQ certification. 

I’m quite excited for today, as we get to go into the Pastry Lab (the name itself excites me!) where we will be learning about basic ingredients, measurement and weight. Every ingredient in classic French pastry is measured by weight (grams and millilitres), instead of measured by volume (teaspoons and cups). This allows for the most accurate reproductions of recipes, as measurement by volume is often skewed due to air pockets. In the future, as I blog certain pastry recipes, I’ll offer approximate conversions from volume to weight, for those of you who prefer one method over the other.

Alright, time for the sweet stuff… Drum roll please…
I introduce to you, the deliciously moist, sweet on the outside, fluffy on the inside, ultimate home baked donut! I won’t go as far as to say that these little babies are healthy, because, well, they are coated in sugar and then rolled in even more of the powdery white delight, but they are healthier than your average donut shop donut, as they’re baked instead of fried. They’re also far tastier, more wholesome, and it doesn’t get fresher than straight out of the oven! You can opt out of the sugar dusting part, though personally, I found that the sugar coating kept them fresher longer, and added a mighty fine taste to them.

Baked Doughnuts (& donut holes!)
recipe adapted from Châtelaine magazine, February 2014 issue.

Note: the original recipe calls for regular milk and butter, but I’ve replaced them with equal quantities soy milk and vegetable shortening (I used Crisco brand). If you want to make this completely vegan, simply substitute the egg with egg replacer. Voila! Doughnuts for everyone. Mmm.

Side Note: There are two spellings of donut (doughnut), and I’ll use both, as you’ll notice, throughout this post. They’re both correct. I’m just really indecisive over which one I prefer.

what you’ll need
1 cup soy milk
8g packet instant yeast
1/4 cup granulated sugar
1/4 cup vegetable shortening, melted
1 egg (or equal amount egg replacer)
1 tbsp vanilla extract
1/2 tsp salt
2 1/2 cups all purpose flour

4 cups icing sugar
3 tbsp ground cinnamon
5 tbsp water

vegetable or olive oil (cooking spray works fine)
stand mixer with dough hook attachment

how to do it
warm soy milk on stovetop or in microwave. Do not boil! Add yeast and whisk. Pour into bowl of stand mixer fitted with paddle attachment. Let stand about 10 minutes. Add granulated sugar, shortening, egg, vanilla and salt to yeast mixture and beat until combined. Remove paddle and affix dough hook to stand mixer. Gradually add flour, increasing speed until dough forms a ball and pulls cleanly away from the bowl.

Transfer dough into oiled bowl. Lightly oil top of dough and cover with damp tea towel. Let stand in a warm place until doubled in size, about an hour.

Roll dough onto floured surface until 1/2 inch thick. Do not roll any thinner than this, or your doughnuts will become cookies, as I discovered in my first batch! Use a 2-inch cookie cutter to cut rounds out of dough, and a 1 inch cookie cutter to cut holes out of the middles. Pat together excess dough and roll into 1 inch balls, to make doughnut holes. Place on parchment-paper lined baking sheets and cover with damp tea towels. Allow to rise for another 45 minutes.

Meanwhile, whisk together 1 cup icing sugar and 2 tbsp cinnamon.

Once 45 minutes has passed, Preheat oven to 350F.
Dip donuts and roll donut holes in sugar & cinnamon mixture.

Bake in preheated oven at 350F for about 10 minutes, or until centers are golden.
Remove from oven and cool immediately on cooling rack.

GLAZE AND POWDER TIME!
Give your donuts a delicious glaze by mixing 1/4 cup water with 2 cups icing sugar and 1 tbsp cinnamon. Dunk cooled donuts into glaze mixture. Reserve last cup of icing sugar in separate bowl, and roll sticky donuts in powdered sugar until fully coated. Donuts are best eaten immediately, but keep well at room temperature for about 2 days.

Final Note: this recipe looks lengthy, but it’s totally worth the time, and it’s not difficult at all, just requires a wee bit of patience. Give it a go – impress your friends and family! Or, just make them and then eat them all to yourself while watching the entire 3rd season of Community… whatever works for you.