Tuesday, 21 March 2017

Tahini Mango Peanut Butter Smoothie

I enjoy trying different ethnic food items. I get excited! You might think it doesn’t take much to get me enthusiastic and you’re probably right but what happens is I love to discover new taste sensations. Since I’m curious and adventurous, tasting new ingredients such as herbs, spices and food items makes me want to create new dishes – the more new food items I come across, the more fun I have in the kitchen!

There’s an ethnic food item that English countries were introduced to about 100 year ago but has been used for centuries in the

Middle East, Africa and around the Mediterranean region. This is tahini! Western countries use this condiment majorly in hummus recipes but in other countries people use it in sauce, dessert, breakfast, toppings as well as a side dish. We are slowly incorporating this condiment in other recipes beside hummus.

Back in January I posted my smooth and velvety Roasted Red Pepper Hummus and since then my tahini was sitting in the refrigerator. The longest I keep it stored in the fridge is about 3 months, no longer! So I had to do something with it plus I had a cup of frozen mango that had been in the freezer since August so it was time to get creative.

In this episode today, we’ll actually drink tahini! Some might find it slightly earthy but adding a small amount of agave nectar or honey will bring this breakfast smoothie to a different level. What is also great about incorporating tahini in a smoothie (or other recipes) is its nutritional values. It is a great source of calcium, fiber and protein. What better way is there to enjoy tahini than to drink this healthy smoothie for breakfast!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/tahini-mango-peanut-butter-smoothie/


Thursday, 16 March 2017

Beer Battered Fish

Great Britain is a nation with a dense population. Its foods reflect the British culture and its interesting multicultural diversity. Some of what are today British traditional recipes originated and were derived from other cultures. One of the best examples I can think of is “Fish & Chips”.

The fried fish for the popular Fish & Chips of today was initially introduced from the Spanish Jews back in the 17th century. If you are familiar with Spanish cuisine, Pescaíto Frito is a traditional recipe from the southern part of Spain and it means “fried fish”. Somehow this Spanish recipe got a twist to it and became what we know today as Fish & Chips.

This is a dish I like to enjoy once or twice a year but until recently never really made it at home. I had fresh fish and decided to give this British dish a try. It was so easy and the results met my expectations… they were just like the ones from the restaurant I like to visit in White Rock!

I let my batter sit for only 30 minutes. I tried 2 hours as well as 1 hour and frankly it doesn’t really make any difference. You don’t need a fryer to enjoy this recipe although this can make your life easier. With a deep saucepan with canola or vegetable oil, you can now have your Fish & Chips at home anytime you have the craving.
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/beer-batter-fish/


Tuesday, 14 March 2017

Matcha Cheesecake

St. Patrick’s Day is not just a party or drinking occasion… although it fits very well in the program! This is a Christian religious celebration in honor of the death of Saint Patrick, the patron saint of Ireland falling each year on March 17th. It is a public holiday for, obviously Ireland and surprisingly Canada. If you are living in Newfoundland and Labrador, this is a holiday for you guys! Now for the rest of the country, we still make it as a holiday but we have to go to work… oh well!

Alright, enough about the info and let’s get to what we like to do… enjoy the celebration! As many cities around the world make this event special, there are always some who will go far and beyond. Here’s my personal list (it’s okay if you don’t agree with my choices… just have a green beer) and the reason why I picked them…

Let’s first mention the city where it all started… Dublin. Its festival lasts 4 days with street performances, pub events, live music and on that special St Patrick’s Day its amazing parade! Now these Irish know how to throw a party… c’mon 4 days… I love these guys… lol! This is sooo on my bucket list!

Another very interesting city in my opinion is not far behind Dublin is Chicago. The party always starts on a Saturday (more convenient than during the week so the majority of partiers won’t call in sick the next day) and the city dyes the Chicago River a bright emerald green color. Don’t panic! Breathe in & breathe out… this dye is EPA-approved – I know what a relief… lol! Another city where there’s some green water going on is in Savannah, Georgia which apparently is the second largest parade in the world. The route takes 3 hours and goes thru the Historic District where the fountains spew the formal color of the celebration!

Boston is another one in my book for a St Patrick’s Day party escape as the state of Massachusetts has the highest Irish population. If you are fine with bagpipes, the sound is what makes everything start. Although this musical instrument is very cultural, some of you may not enjoy it that much. There are a few famous quotes that reveal either side of the coin. You either like it or hate it… there’s no other option.

Now if you want to be in the biggest (I think) Irish pub in the world, go to London to The Porterhouse in Covent Garden. Of course get there super early because even with its 12 levels and extended space, this pub will fill up pretty fast as it is located right around the corner of Trafalgar Square where the party is.

Now here at clubfoody, we do things right as well on St Patrick’s Day. I turn a cheesecake green! “Whoop-dee-doo” you say! At least I get into the St. Patrick’s Day spirit in my way! My Matcha Cheesecake is actually quite fun and different… never saw or ate a green cheesecake until I decided to create this recipe. If you are totally into this event and are hosting a dinner party then this is the perfect dessert to make!
Bon Appétit!

 

 

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/matcha-cheesecake/

Sunday, 12 March 2017

Blood Orange Ice Cream

 

I love going to the farmers’ markets and walking thru the aisles glancing at the fresh produce showcased in the displays but it’s not the same during winter. The selection is obviously more limited during the cold months but there are few fruits and vegetable that come specifically just during winter time and disappear before summer arrives.

One of them is Blood Oranges! They are amazing and bloody good! Lol From its counterpart, this fruit doesn’t have the same flavor, its texture is slightly different and definitely the color is what sets it apart from the others. There are a few different varieties of these sanguine oranges.

Moro is probably the deepest flesh color with the strongest flavor of citrus and raspberry, making this kind slightly more bitter than others. You can also find the world’s most popular one… Tarocco. Originated from Italy, this kind of blood orange is the sweetest and juiciest one of its kind. Although red in flesh, the color is not as pronounced as other varieties.

There’s another one that comes later during the season and it’s called Sanguinelli. It originated from Spain and its properties are pretty similar to Moro. From February to May, you can enjoy this variety before they all disappear until December. There are probably more varieties but these are the only ones I know of.

What gives them their dark maroon coloration is the temperature dropping during the fall and even after harvest, they will continue getting darker in color. I have a motto when it comes to food – I will choose red grapes over green and the same with cabbage because the darker the produce, the more antioxidants they have! The same applies to blood oranges versus navel and others. They are great to cook with and the color makes your dish look fun! Next time you go to your local grocery store, buy some… you might be bloody surpised!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/blood-orange-ice-cream/


Tuesday, 7 March 2017

Waldorf Salad

I’m sure you’ve had a Waldorf Salad before or at least heard about it! This great dish was created in the late 19th century in New York by Mr. Oscar Tschirky who was the maître d’hôtel of the actual dish that it got its name from. From what I remember reading the original recipe didn’t contain any nuts.

The first time I enjoyed this succulent salad was at the well-known Waldorf Astoria Hotel where I was staying for a few days. Of course when I saw the famous Waldorf Salad on the menu it was a “no brainer”, I just had to order it! I was very pleased with the flavors and since then, I’ve tried many versions of this salad. Most of them are pretty good all with a different touch to them.

In my personal version, I tried to keep it simple so it’s easy to make at home. My initial version was to show you the recipe with celeriac and truffles but I’ve decided to take it down a notch and make it simpler but still tasty!

It is a salad you can serve as an appetizer or a main course. It is easy to make and the flavors combine well together. Although this salad is perfect for summer, I like to enjoy it all year round so this is why I’m sharing this recipe with you in March. It is the perfect salad to serve your guests along with most entrées because it’s light… well, on the light side.

I don’t use light or fat-free plain yogurt in my recipe because I don’t want a runny dressing especially when it is combined with fruits. For those of you who watch your calorie intake and want to use a lighter yogurt, I would suggest you reduce the amount to avoid the dressing being too “liquidy”.

If you can find celeriac (celery root) in your supermarket, cut in in small pieces and let it soak in cold water for 15-20 minutes to remove the bitterness (also helps to prevent browning). When it’s time to mix it with the other fruit/vegetable ingredients, make sure the celeriac is well-drained. If you want to take this recipe up a notch, you can add a couple drops of black truffle oil to your dressing… yum!
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/waldorf-salad/


Saturday, 4 March 2017

Lady Athena's Rockin' Crab Shell Pasta

Exactly a year ago Club Foody posted its first video recipe. Wow, time really flies! Today’s episode is the 106th posted recipe besides kitchen Tips & Tricks, plus Wine/Restaurant reviews. To commemorate Club Foody’s first anniversary, I thought it would be very special to feature a Celebrity guest recipe.

There are so many reality TV shows out there… it’s unbelievable! I have a few programs I enjoy watching because of the personalities of the cast members. There was one I really liked and it was “Ex-Wives of Rock”. It featured four ladies formerly married to some well-known rock n’ roll band members back in the 80s’ and now making a living, hanging out together or at least trying to! There was one lady I really enjoyed watching and she is Athena Lee.  

 

Athena Lee (Athena Michelle Bass) was born on December 8th, 1964 in Los Angeles where she grew up. She became interested in music at age 20 and taught herself to play the drums. Perhaps the influence of her older brother had an impact on her although he never taught her how to play – she is the younger sister of Mötley Crüe’s drummer Tommy Lee who was married to Pamela Anderson from Baywatch… ring a bell?

Besides the fame of her brother, Athena is an extremely talented woman on her own. She has played in a variety of bands including Hardly Dangerous, Ron Keel’s Fair Game as well as for the band Femme Fatale. She won an award as Best Female Drummer at the Rock City – Rockies and became the 1st female ever nominated for Best Drummer at the LA Music Awards. Wow, that’s awesome!

Her life might sound like a fairy tale but it hasn’t always been like that. She has three children with ex-husband James Kottak, former drummer of the rock band Scorpions. She also fought breast cancer during her relationship with Kottak. After a long divorce, Athena finally got her life back together.

In 2012, she became a cast member on the reality TV show “Ex-Wives of Rock” that aired on Slice-TV in Canada and Fuse in the United States. She has also been a celebrity guest commentator on VH-1’s Behind the Music and E! True Hollywood Story. Furthermore, she still performs in various rock and roll bands and started her own candle line called “Aphrodite” by Athena. For those of you who love beautiful scented candles, I highly recommend you visit her website: http://www.aphroditebyathena.com/

As I mentioned earlier, I initially got interested in Athena by watching the reality show “Ex Wives of Rock”. I really liked her personality and thought she would be someone I would get along well with. Interestingly enough, I recently got acquainted with her and of course I couldn’t resist asking Athena if she would allow me to create a recipe just for her on my Club Foody website. She accepted my offer and now here we are with my “Lady Athena’s Rockin’ Crab Shell Pasta dedicated to the one and only Athena Lee, an amazing, strong and talented woman!

This pasta dish “ROCKS”! There’s the nice subtle sweet taste of the crab along with a hint of spiciness wrapped up in a nice creamy sauce. If you enjoy crab like Athena and I do and want to savor it without losing its delicate flavor then this recipe is perfect for you!
Bon Appétit!


For ingredient amounts and much more, visit http://clubfoody.com/recipe/lady-athenas-rockin-crab-shell-pasta/

Wednesday, 1 March 2017

Chocolate Honey Graham Pie Crust - Tips & Tricks #12

While some are making chocolate crust with store-bought cookies, this recipe is made from scratch... The results are amazingly delicious and you'll be proud to serve it to your family!


For ingredient amounts and more info, visit http://clubfoody.com/tips-tricks/chocolate-honey-graham-pie-crust/

Tuesday, 28 February 2017

Cheddar Biscuits

Today is Mardi Gras and the recipe I’m about to share with you is a popular staple in the southern United States… biscuits!

I am sure you have been to the famous seafood restaurant chain called Red Lobster®. It was one of my favorite “chain restaurants” back in the late 80s’. As soon as you sat at your table, they would bring you a basket of warm biscuits. Oh My! I loved them! I’m not sure if my taste buds changed or the quality of the food did but I eventually stopped going there.

During the Holidays I decided to make Southern Gravy and Biscuits for breakfast. As much as it is absolutely delicious, this breakfast is quite heavy and we only have it twice a year at the most. Anyway, today is not about the gravy but the biscuits.

Although in the southern part of United States they love their biscuits and gravy, these biscuits can be served along with most any main course. They taste amazing plus they are not as heavy as most people think. They are very easy to make and if you enjoyed them at Red Lobster, you will definitely love mine. Could I have called them a copycat of theirs? I’m not sure but I know they taste pretty incredible. It’s up to you to give them a try and make your own judgment.
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/cheddar-biscuits/


Thursday, 23 February 2017

Stuffed Baguettes

There are many meals we grew up with that we continue enjoying as adults. We also like to share these meals with our partners, kids and friends. This is like sharing a special part of us with loved ones and often this is how “new” traditions start!

There are also meals that we could’ve had just a couple times as a youngster and they had an impact on us. Perhaps your mother or father forgot all about, but you still remember it like it was a meal served often. This happened to me with my mother…

I remember a particular dish that she made just a couple of times and it was delish! It wasn’t anything fancy but it was “yummy in my tummy”! I asked her about this dish and after a few “I don’t’ remember!” – “Are you sure I made it?” – “When did I make it?” – I finally got an ‘OH YEAH, I remember now…!”. What a relief it was because I thought for a second that it could’ve been my imagination! But even my imagination couldn’t come up with something so simple with so many flavors at such a young age.

After my mother dug into her recipe notes – that’s a scary place to go… there’s no binder, just a couple of note books plus a stack of yellowish paper with her hand writing and somehow she can find her way through this mess…oh my! – she finally found it! This piece of paper had an “unidentified” stain on it but there it was that simple dish she made over 40 years ago that I still recall clearly… well clear enough anyway.

So after she gave me the recipe, I made it but after all these years of experimenting with new spices and flavors, this dish was slightly disappointing! As you guys should know me by now, I recreated this recipe to meet my “adulthood standard” (is it such a thing?) and today I’m proud to share with you a simple recipe that delivers deliciously! This is a great dish for either lunch or dinner with a nice salad on the side.
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/stuffed-baguettes/


Tuesday, 21 February 2017

Ooey-Gooey Cinnamon Buns

There are certain recipes that you know just from the title that they will taste awesome! Sometimes you have to scroll down to see the list of ingredients to confirm that it will be something amazing. In this case today, I think the title speaks for itself!

Who doesn’t like cinnamon buns? I’m sure there is someone out there who doesn’t like them but in general, these little spiral cinnamon guys are pretty tasty for most of us! On the calorie side, they’re very dangerous… lol!

Most of you will go buy them from the bakery or enjoy one at Cinnabon®. Actually you don’t have to buy them anymore. Making cinnamon buns is actually pretty easy especially if you have a bread machine at home. For those of you who don’t own a bread machine, this recipe is still super easy especially if you own a stand mixer. Now for those of you who don’t own either one, put it on your Christmas list… it’s something every household should own and it makes life a lot easier!

In this video I could’ve shown you how to make it without a stand mixer but I didn’t because I felt lazy – it happens once in a while! Whichever method you chose, making cinnamon buns is really not difficult. Mix, let the dough rise a couple times and that’s about it. As many may think it’s hard to make cinnamon buns, it is, in fact, a super-easy recipe. If you have little ones at home, this is a great recipe they can participate in.
Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/ooey-gooey-cinnamon-buns/


Thursday, 16 February 2017

Potato Gnocchi

Wasting food is not in my vocabulary. I set a priority to use all the ingredients and leftovers in my refrigerator by making new and old recipes. Is that from my catholic background and the way I was raised? Maybe… but I’m pretty sure that the cost of living is the main factor of my “no-waste food” attitude.

Although I make an effort of not throwing out food, I sometimes have to. One food item I never really gave any thought to until I created this cooking website is mashed potato leftovers. Yes I have made some potato pancakes from the leftovers in the past which I should eventually share with you – they are very good – but besides that, I never made anything from them until recently.

I had a ton of leftovers from my Mixed Mashed Potato recipe and I didn’t want to waste any but didn’t want to eat potato pancakes for breakfast the entire week either. This is when the idea of making Potato Gnocchi came up! It is such an easy recipe and you can turn your mashed into a delicious meal! Of course this recipe is made with another recipe so if you want the full experience, I recommend you try my Mixed Mashed Potato recipe by clicking on this link: http://clubfoody.com/recipe/mixed-mashed-potato/ 



 Bon Appétit!

 

For ingredient amounts and much more, visit http://clubfoody.com/recipe/potato-gnocchi/