The Haggis and the Herring

Apples with Creamy Caramel Dip

noreply@blogger.com (Dan) — Wed, 10 Mar 2010 11:30:00 +0000

1 8oz package of cream cheese
3/4 cup brown sugar
1/2 to 2/3 cup crushed Skor bar (about 4-5 bars)
caramel (for drizzle)
6 Granny Smith apples
lemon juice (for drizzle)

Bring cream cheese to room temperature and blend with brown sugar.
Spread mixture on a large platter.
Sprinkle mixture with crushed Skor bars.
Drizzle platter with caramel.
Core and slice apples and drizzle with lemon juice.

Pretending to be healthy

noreply@blogger.com (Dan) — Sun, 07 Mar 2010 11:00:00 +0000

Yet another story from last year's pre-Christmas party:

Mel, our fitness and health conscious friend opted to bring dessert for the potluck/get-together. It was really great: sliced apples with an insanely yummy creamy caramel dip. How can you go wrong with anything that has cream cheese and Skor bars in it? And how did healthy Mel manage to not devour the entire thing before getting to the party?

After filling myself up with dessert, I promptly forgot to ask Mel how to make it until a few weeks ago when colleague asked me about a similar dish. So I finally emailed Mel to ask. The recipe was so simple, Mel quickly tapped it out on her BlackBerry – not even waiting to get home.

Marinara Sauce

noreply@blogger.com (Dan) — Wed, 03 Mar 2010 11:30:00 +0000

This basic marinara sauce can be added to ground meat, vegetables, lasagna or meatballs.

4 tbsp olive oil
1 large onion, chopped
5 cloves garlic, chopped
2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp black pepper
1/2 tsp salt
1 cup white wine
1 28oz can tomatoes
1 5-1/2 oz can tomato paste

Heat olive oil on medium and fry onions and garlic until translucent.
Add basil, oregano, thyme, pepper and salt and mix for one minute.
Add wine and stir for another minute.
Add tomatoes and tomato paste, stir and let simmer for 30 minutes.
Puree with a hand blender.

Balls in the meat aisle

noreply@blogger.com (Dan) — Sun, 28 Feb 2010 13:32:00 +0000

With some leftover white wine from a big dinner, I was itching to make a marinara with wine. The bonus day off work (Family Day in Ontario) gave me the opportunity to prepare a meal in advance for later in the week.

I managed to find some turkey meatballs at the grocery store so there was no doubt about what I'd be making, until Meredith put the kybosh on spaghetti for dinner (she says it's a taste thing, I think it's Itironophobia (fear of spaghetti). So meatball marinara with penne it is!

Lugao with Chicken (Filipino Congee)

noreply@blogger.com (Dan) — Wed, 24 Feb 2010 11:30:00 +0000

2 tbsp oil
1 medium onion, chopped
8 cloves garlic, minced
1 square inch of ginger root, julienned
1/2 kilo chicken,cut into bite-sized pieces
2 tbsp fish sauce (patis)
1 cup rice
1 tbsp glutinous rice (optional)
6 cups water or chicken stock
optional additional chopped vegetables (broccoli, carrots, peas)
2 stalks green onion, chopped
lemon juice

Fry onion in oil over medium heat until translucent.
Add garlic and fry for an additional 2 minutes.
Add ginger and fry for an additional 2 minutes.
Add chicken and fish sauce and simmer (covered) for 5 minutes, stirring occasionally.
Add the rice, stir and let the rice absorb any liquids for 3 minutes.
Add water or stock and bring to a boil. Reduce to medium-low and let simmer for 30 minutes, until chicken and rice are fully cooked. Stir occasionally to ensure rice doesn't stick to the bottom of the pot.
Add optional vegetables and simmer for an additional 15 minutes.
Serve in bowls garnished with green onion, fish sauce and lemon juice.

Endless Potlucks

noreply@blogger.com (Dan) — Sun, 21 Feb 2010 11:30:00 +0000

After the holidays, my colleagues were inspired to bring some leftovers to work. When we ran out of leftovers, "just bring more food" became the answer. Over the course of two weeks, we started off with some maki rolls; then even more maki rolls; then we needed to add some roasted chicken in case we were still hungry, and it all climaxed at a lunch with a garden salad, roasted chicken, channa masala, and an amazing Filipino congee. It took another week to get the recipe for the congee, but it was worth it.

Roasted Vegetable Soup

noreply@blogger.com (Dan) — Wed, 17 Feb 2010 11:30:00 +0000

1 large potato, peeled, cubed
1 sweet potato, peeled, cubed
1 acorn squash, peeled, cubed
3 carrots, peeled, cut in 1-inch chunks
2 parsnips, peeled, chopped
2 red bell peppers, quartered
6 cloves garlic, peeled
2 tbsp olive oil
4 cups water
salt and pepper

Preheat oven to 375F
In a large mixing bowl, combine both potatoes, squash, carrots, parsnips, bell peppers and garlic and oil. Toss to coat.
Spread in single layer on a large cookie sheet.
Roast vegetables for 1 hour (mixing occasionally) or until soft and caramelized.
Place vegetables, in batches if necessary, in food processor. Purée until smooth, adding water if needed.
Transfer vegetable purée to large saucepan. Add stock or water. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to low; simmer 20 minutes.

Roasting veggies with a purpose

noreply@blogger.com (Dan) — Sun, 14 Feb 2010 11:30:00 +0000

A couple of weeks ago, I drove my parents home from an appointent (Dad couldn't drive) and a free non-Friday dinner accompanied the trip. Not being a Friday, the soup was allowed to be something other than chicken.

Mom found an interesting recipe for a roasted vegetable soup with all sorts of fancy stuff, and decided that it might taste just as good without the fancy add-ons. It did, and it was fun to recreate as well.

Red Kidney Bean Hummus

noreply@blogger.com (Dan) — Wed, 10 Feb 2010 11:30:00 +0000

2 small cloves of garlic
1 can red kidney beans, drained and rinsed
2-1/2 tbsp tehina
4 tbsp lemon juice
1 tsp cumin
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
3 tbsp olive oil
water

Mince the garlic in a food processor.
Add beans, tehina, lemon juice, cumin, black pepper, cayenne, salt and olive oil and pulse in food processor for 30 seconds.
Stir mixture and blend on high for at least one minute, adding water until desired consistency is reached.

A different kind of hummus

noreply@blogger.com (Dan) — Sun, 07 Feb 2010 11:30:00 +0000

At our spectacular post-new-year's xmas potluck dinner hosted by Penny of Sweet Sadie's baking blog, I tried something that I haven't made in about 13 years – hummus made from something other than chickpeas. Meredith* did a great job and mentioned that it was somehow healthier than hummus with chickpeas (I don't recall why, possibly because there's more fibre) so I decided that I was going to make it again myself.

Why would I have made hummus with anything other than chickpeas? When I lived in Peterborough, I had a friend who was allergic to all legumes, but not beans. Being a smarty-pants, I made two batches of hummus using red and white kidney beans and served them together in a wide and shallow dish. I arefully poured and spread the hummus in the dish so it looked like the symbol for Yin and Yang. What a hippie.

Notes:
*Meredith being Elliot's friend Meredith, not my Meredith or Dan's** Meredith
**Dan, being Penny's Dan, not my Meredith's Dan, who is me

Poppy Seed Salad Dressing

noreply@blogger.com (Dan) — Wed, 03 Feb 2010 11:30:00 +0000

1/3 cup rice wine vinegar
1/2 red or white onion
1/2 cup white sugar
1/2 tsp dry mustard powder
1/4 tsp salt
1/2 cup vegetable oil
1 tbsp poppy seeds

Puree in blender until smooth

Note: Julia's original recipe used apple cider vinegar and 3/4 cup white sugar.

(inspired by Julia's Delectable Dressing)

A ban on bottled salad dressing

noreply@blogger.com (Dan) — Sun, 31 Jan 2010 11:30:00 +0000

Bottled salad dressing is pretty much banned at the Haggis and the Herring. I used to always keep a bottle or two in the fridge, however, when Meredith started eating dinner at my place, she always asked for homemade dressing.

Eventually, the bottled dressing went bad and I was asked to not buy anymore. I still occasionally bring some home in a bagged caeser salad kit, or if someone gives us a fancy bottle of salad oil as a gift, but the run of the mill Kraft dressings won't make it past the door.

Earlier in January, we were visiting our friend Julia of Fibre Fantastics, and we were served a salad with an amazing poppy seed dressing. It looks like any other poppy seed dressing (white with black seeds dotting throughout) but it tasted fabulous.

Julia was happy to share it with us and we were also told another salad secret: we can change the colour of the dressing by using a red onion. Very neat.

I didn't have the apple cider vinegar when I first made it myself, so I substituted rice wine vinegar and used less sugar. Also very good.

Chili con Carne

noreply@blogger.com (Dan) — Wed, 27 Jan 2010 11:30:00 +0000

2 tbsp olive oil
1 pound lean ground beef
1 15 oz can green chiles
6 cloves garlic, minced
1 red bell pepper, chopped
1 medium jalapeno, seeded and minced
1 large onion, chopped
3 tbsp chili powder
1-1/2 tbsp brown sugar
3 tsp dried oregano
2-1/2 tbsp ground cumin
1/8 tsp ground allspice
1/8 tsp ground cloves
1 15 oz can tomato sauce
1 28oz can diced tomatoes
1 can black beans, drained
1 can pinto beans, drained
1 can cannellini, drained (Stephanie substituted chickpeas)

Heat oil at medium in a large stockpot. Add ground beef, and saute until the meat is no longer red.
Add green chiles, garlic, red bell pepper, jalapeno, and onion. Saute until the onions are translucent.
Add chili powder, brown sugar, oregano, cumin, allspice, and cloves. Sautee for 1 minute.
Add tomatoes and tomato sauce, stir and simmer on low for 15 minutes.
Add black beans, pinto beans, and cannellini. Cook chili con carne recipe for an additional 20 minutes

(recipe from Stephanie Bluhm-Cormier)

A holiday chili to keep you warm

noreply@blogger.com (Dan) — Sun, 24 Jan 2010 11:30:00 +0000

Visiting some friends in Waterdown, our friend Steph made what's in my opinion one of the best chilis I've ever tasted. It wasn't your everyday beans, meat, tomato paste and heat. It used a good variety of beans and Steph even threw in some chickpeas for good measure. There was a sweet, well-rounded flavour after the chili was sitting in a slow cooker for an hour or so.

Fortunately, the recipe made its way to the Haggis and the Herring for me to share with everyone.

Broccoli Salad with Cranberries

noreply@blogger.com (Dan) — Wed, 20 Jan 2010 11:30:00 +0000

Salad

5 cups broccoli florets, cut into 1/2-inch pieces
1/2 red onion, thinly sliced
1 cup mozzarella cheese, shredded (I prefer sharp cheddar cheese but I was out)
1 cup crumbled cooked bacon
1 cup dried sweetened cranberries
1 cup shelled sunflower seeds

Dressing

1 cup mayonnaise
2 tablespoons granulated sugar
3 tablespoons red wine vinegar
1/8 teaspoon salt
1/4 teaspoon black pepper, freshly ground

In a large salad bowl, mix all salad ingredients.
In a small bowl, beat all dressing ingredients with wire whisk until blended.
Spoon over salad and toss.
Refrigerate for one hour before serving. Leftovers can be refrigerated.

(inspired by RecipeZaar Broccoli with Cranberries Salad)

One last xmas dinner

noreply@blogger.com (Dan) — Sun, 17 Jan 2010 11:30:00 +0000

For the last Christmas dinner of the season (just after New Year's), we were asked to bring the broccoli.

Not only was it on sale (bonus!), but it was my chance to make a broccoli salad similar to the one that our friend Sue is famous for.

Since Sue was in New York City whooping it up with Ryan Seacrest as the ball was dropping Thursday night, I was left to fend for myself figuring out a recipe.

Jamaican Brown Stew with Chicken

noreply@blogger.com (Dan) — Wed, 13 Jan 2010 11:30:00 +0000

1 lb boneless skinless chicken breast, cut into bite-sized pieces
1 tsp curry powder
1 tsp dried thyme
1/2 tsp garam masala
1/2 tsp crushed red pepper flakes
1/2 tsp cracked black pepper
2 tbsp olive oil
1 cup onion (chopped)
3 garlic cloves (minced)
1/2 cup dry red wine
1 can black beans, rinsed & drained
1 can diced tomatoes (drained)
4 potatoes, boiled and diced

Combine chicken, curry powder, thyme, garam masala, red pepper flakes and black pepper (chicken through black pepper) in a bowl.
Heat 1 tbsp oil in over medium-high heat in a wide pot.
Brown chicken for 3-5 minutes and set aside.
Add 1 tbsp oil, onions and garlic and saute for 3-5 minutes, scraping up flavours from the chicken and spices.
Add chicken mixture, wine, beans and tomatoes.
Cover, reduce heat and simmer (stirring occasionally) for 20 minutes.
Add potatoes and continue simmering until mixture thickens and chicken is tender.

(inspired by RecipeZaar's Jamaican Brown Stew Chicken)

Cooking with wine

noreply@blogger.com (Dan) — Sun, 10 Jan 2010 11:30:00 +0000

During christmas we were given a nice dry red wine from a friend. In fact, it was homemade by our good friend Jayne.

After a nice new year's dinner we had a tiny bit leftover, so I started searching for what do do with it*. I ended up choosing a curry-stew that called for 1/4 cup of red. I think I actually used around 1/2 cup in the end. I also switched the method around from the original recipe, browning the chicken first and adding some boiled potatoes near the end.

*I've been told to never cook with a wine you wouldn't consider drinking, so I didn't think that the wine wasn't fit for a glass.

Streusel Coffee Cake

noreply@blogger.com (Dan) — Wed, 06 Jan 2010 11:30:00 +0000

Cake

2 eggs
3/4 cup sugar
1/4 cup butter
1/2 cup shortening
1/2 cup milk
2 tsp baking powder
1-1/2 cup flour
1/2 tsp salt

Topping

1 tbsp cinnamon
1/4 cup flour
1/2 cup brown sugar, packed
2 tbsp melted butter
1/4 cup chopped nuts (omitted in mom's version)

Beat eggs, sugar, butter and shortening until light and fluffy.
Add dry ingredients alternately with milk. Mix just until blended.
Pour half of batter into a greased loaf pan. Mix ingredients for topping, and sprinkle half over batter.
Cover with remaining batter and top with crumb mixture.
Bake at 350F for 50 minutes, or until cake tests done.

(from Second Helpings, Please! Streusel Coffee Cake)

Guest chef: Mom

noreply@blogger.com (Dan) — Sun, 03 Jan 2010 11:30:00 +0000

Obviously still not back up to speed, Meredith and I neglected to shop for the weekend on Thursday evening. Dinner at our friends' place at new year's eve meant an empty fridge for the following day.

Mom to the rescue with an invitation to Shabbat dinner!

Dessert was great (because we haven't eaten enough cakes and cookies in the last four weeks). Mom made an old-school coffee cake in a loaf. One of those heavy ones that actually requires you to dip it in your coffee. Boy, was it good. It even had the streusel top and a layer in the middle.

The Gingerbread House Photos

noreply@blogger.com (Dan) — Wed, 30 Dec 2009 11:30:00 +0000

The graham cracker house to the left was mine. It had some stability issues. The roof kept pushing the left-wall over. By the time it completely dried, it looked a little "off."

I must give kudos to this house in a box. We had a blast building and decorating it. Making these from scratch isn't for the faint of heart.

Screaming latkes and condemned gingerbread houses

noreply@blogger.com (Dan) — Sun, 27 Dec 2009 17:31:00 +0000

I'm taking the week off -- there won't be a recipe this week. The xmas break was great for everybody. Jacob got a great book explaining how Christmas is very different from Chanukah: The Latke Who Wouldn't Stop Screaming.

We also put together a gingerbread house kit. It was amazing. The kit comes with the cookie walls and roof pre-cut, candy decorations, and an icing package that's the perfect consistency. Jacob instructed where to put the icing and he decorated it. It looked fabulous! I'll post the pictures on Wednesday in lieu of a recipe.

Penny from Sweet Sadie's didn't have as much success. Of course, her gingerbread house was made from scratch, however, it had to be condemned. Truth is, I'd still rather eat her condemned gingerbread house than a house from a kit.

Cow Patties

noreply@blogger.com (Dan) — Wed, 23 Dec 2009 11:00:00 +0000

1/2 cup of margarine
1/2 cup of milk
2 cups white sugar
pinch salt
1 tsp vanilla
1/2 cup cocoa
1 package (8oz) shredded coconut
3 cups quick oatmeal

Combine margerine, milk, sugar, salt, vanilla, and cocoa in a large pot.
Bring to a boil, stirring constantly.
Remove from heat and stir in coconut and oatmeal.
Drop by teaspoonfuls onto waxed paper or foil and let cool.
Refrigerate in a sealed container until ready to serve.

(recipe courtesy of Kasandra Mathieu)

Bake sale!

noreply@blogger.com (Dan) — Sun, 20 Dec 2009 11:00:00 +0000

Ah, the semi-annual office bake sale. It can be kinda sad in my office, actually. Nowadays, many people just buy something from a grocery store bakery – I think that defeats the purpose. There's something special about home made baked goods, even if they don't belong on the front cover of Martha Stewart's magazine. They still taste good!

My colleague Kasandra brought these great no-bake chocolate oatmeal cookies that are essentially brown blobs plopped onto waxed paper (I'm guessing their name – cow patties – comes from the plopping process ;-).

She thankfully allowed me to share the recipe.

Butter Chicken

noreply@blogger.com (Dan) — Wed, 16 Dec 2009 11:00:00 +0000

2 tablespoons oil
1 kg boneless skinless chicken breast, cut in large chunks
50 g butter
2 tsp garam masala
2 tsp sweet paprika
2 tsp ground coriander
1 tbsp minced ginger
1 tsp chili powder (more or less to taste)
1 cinnamon stick
6 cardamom pods, bruised
1 can crushed tomatoes
1 tablespoon sugar
1 cup light cream
1 tablespoon lemon juice

Heat oil at medium, brown chicken in batches and set aside.
Reduce heat and add butter.
Add the garam masala, paprika, coriander, ginger, chili powder, cinnamon and cardamom and for 30-60 seconds until fragrant.
Add back chicken and stir to coat in mixture.
Add crushed tomatoes and sugar and simmer for 20 minutes, stirring occasionally.
Add the cream and lemon juice and simmer for 5 minutes.

(adapted by RecipeZaar http://www.recipezaar.com/Indian-Butter-Chicken-86753)