October Foodie Penpals

You knew I'd be back for more Foodie Penpals, didn't you? I joined last month for the first time and knew I'd be back month after month. It's so fun shopping around for the perfect foodie items for your specific penpal! I realllllly think you wanna be a part of this.

I received my package from Colleen, who is actually vegan! She said she had fun shopping around for my items because it was a bit of a challenge since I'm a meat-loving girl lol. But she knew I liked strawberry and pineapple so went with that theme, and I'm glad she did! Plus pumpkin, which I recently discovered that I love.

 



















First of all, I have been craving fig newtons!! How did she know!?! But whenever I look at the price tag I'm not too happy. So I was wayyyy excited to get some strawberry fig newtons from her. 

I also received an all natural snack called Strawberry Crisps, which I had never seen or heard of before. No additives or preservatives. They are freeze-dried strawberries with the water removed. They were very tart!!

I haven't tried these Fruit Flats yet. They are strawberry fruit bars. All natural and healthy! I really need to start eating like Colleen!

 
























I also recently discovered that I dig tea. Well, some tea. Not just straight up unsweetened tea. It's gotta have some flavor to it. So to go with the pumpkin theme, she sent me some Sweet Harvest Pumpkin black tea. Pumpkin flavored tea?! I know I love my pumpkin spice latte at Starbucks so I knew I'd love this too. And the smell when I opened it... man, pure heavenly pumpkin scents embraced me! I did need to add some sugar to it though. You know me. 

More pumpkin... I also got these salted roasted pumpkin seeds. Never had em before, but I had never been a fan of sunflower seeds growing up when all the kids were chewin and spittin em out. (ew btw, why would I want to do that with my food?!). So I was a bit hesitant about these pumpkin seeds. I dunno why though, because now I'm slightly addicted. They are just little salty bits that are perfect for snacking on. I'm snacking on them right now as we speak, actually. Wait, we aren't speaking. But you catch my drift. I've already begun looking around for recipes to use them in also. Anyone?

Since she knew I liked pineapple, she sent me some pineapple preserves from Wegmans. I've never had pineapple preserves but it sound pretty amazing. Can't wait to try it.

She enclosed a cute little card with a sweet message inside. 

 

And a final shot of my foodie package. Good stuff.

 




















Colleen is also from the Buffalo, NY area. I hope you are doing ok amongst the hurricane! We'll be keeping you in our thoughts. Stay safe!!!


*I sent my package to the lovely Rona. Check out her blog to see what I sent her this month!

Peace, and bacon grease!

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AMMO's New Slinger

There's a new face behind the bar at AMMO. Jonny Ericsen is a Portland transplant and Clyde Common graduate who will be taking charge of AMMO's cocktails (speaking of Portland mixologist moving to LA .. have you watched this Portlandia episode?)

A few of the cocktails remained from my last visit, but a number of new ones have popped up. The Currant Affair is a strong but sweet drink that's perfect to start the night off (Old Overholt rye, lemon juice, cassis, maraschino, Angostura bitters -$10)

I had a more aromatic beginning with the Copper Cup (Citadelle gin, Cynar, Dolin Blanc vermouth, orange bitters - $11)

Both drinks were well balanced and went down dangerously easy.
After a while, we started having Jonny play around with off-menu drinks, both classics and his own creations. The Van Cleef was a drink he made when he opened Little Bird in Portland. He calls it a "cowboy drink", made with scotch rinse, Buffalo Trace bourbon, and burnt orange oil.

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Casa Botin, The Oldest Restaurant in the World (Madrid, Spain)

What's the oldest restaurant you've been to? Well, unless you've been to Restaurante Botin (also known as Casa Botin), then you still have ways to go. Casa Botin in Madrid goes back to 1725, when it was operating as an inn and restaurant, and the space is reminiscent of what it was.

Tight spaces and narrow wooden stairs took us to the upper dining area. On the walls were menus from special dinners dating to the 1800s for the royalties and visiting government officials.

A visit to Casa Botin isn't just about visiting the oldest restaurant in the world - the food is actually quite good. For the most part they still serve simple fares. Appetizers include salads, soups, and jamon iberico or a plate of ham with melon.

The rest of the menu is divided into egg dishes, vegetables, fish, and meats.
They list two specialties on the menu, so naturally we had to get those. The two specialties are the roast suckling pig and roast baby lamb, both roasted slowly in a wood-fired oven.

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The Smitten Kitchen Cookbook!

The Smitten Kitchen Cookbook
by Deb Perelman
Hardcover, 336 pages

Smitten Kitchen has consistently been lauded as one of the world's most popular food blogs. Deb Perelman offers such beautiful photography, delicious but doable recipes, and inviting writing that you will instantly feel at home at her website. And now she has delivered all that tasty magic in one beautiful book!

Deb has the ability to take a recipe and put such a creative twist on it that seasoned cooks will wonder why they never thought of it. At the same time her cooking isn't too intimidating for the novice cook and she is there with you with directions, notes and tips to make sure you are every bit as successful with the dish as she is. 

These are weeknight and family dishes with a flair. And enough desserts to satisfy any sweet tooth. ☺

Contents include:

Introduction

Notes and Tips

Breakfast

Salads

Sandwiches, Tarts, and Pizzas

The Main Dish: Vegetarian

The Main Dish: Seafood, Poultry, and Meat

Sweets: Cookies, Pies and Tarts, Cakes, Puddings and Candy

Party Snacks and Drinks

Measurements

Build Your Own Smitten Kitchen

Check out Crave by Random House for a sneak peek at Deb's Plum Poppy Seed Muffin recipe!

And her Pancetta, White Bean and Swiss Chard Pies!

Deb Perelman is a self-taught home cook and photographer; and the creator of SmittenKitchen.com, an award-winning blog with a focus on stepped-up home cooking through unfussy ingredients. In previous iterations of her so-called career, she’s been a record store shift supervisor, a scrawler of “happy birthday” on bakery cakes, an art therapist, and a technology reporter. She likes her current gig—the one where she wakes up and cooks whatever she feels like that day—the best. The Smitten Kitchen Cookbook is her first book. Deb lives in New York City with her husband and delicious baby son. -RandomHouse.ca

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The Completely Revamped Vitello's (Studio City)

Vitello's in Studio City was an old school Italian restaurant in Studio City famous for being a mafia hangout in the 50's and the site of the Robert Blake shooting incident. If you were to ask the current staff, even they will admit that the food back then was no bueno. All that changed recently. Major renovation of the interior, an entirely new menu under a new chef (who for once is actually Italian), and a wine and cocktail program.

The cocktail menu was pretty interesting. I ordered the Bad Lil' Wabbit made with whiskey, carrot juice, agave, lemon, mint, and ginger beer ($11). I was wary at first. Carrot juice? But this drink was good! The ginger beer complements it nicely.

The chef likes to put out special items and customers can pretty much request whatever they wanted, as long as they have the ingredients. My dinner ended consisting of dishes not on the regular menu (except for the dessert). Fresh salmon tartar was served with diced apples and cucumbers.

A big mound of smooth, creamy burrata is served with sweet and crisp heirloom tomatoes. I welcomed every chance I got to eat heirloom tomatoes before the season ended.

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Indian Spiced Spinach with Yogurt

Yogurt goes wonderfully with Indian spices as it adds a cooling, tangy element to the warm (sometimes hot!) flavours of the cuisines. It also happens to be great for you, and this simple dish is both easy to make and delicious to eat. What could be better than that?

Indian Spiced Spinach with Yogurt
adapted from Madhur Jaffrey's World Vegetarian
for I♥CookingClubs Everything's Better with Yogurt

2 Tbsp vegetable oil or ghee
4 whole cardamom pods
1 3-4 inch cinnamon stick
4 whole cloves
1 onion, halved and thinly sliced into half moons
1 tsp finely grated fresh (frozen) ginger
2 cloves garlic, minced or pressed
1 10oz brick frozen chopped spinach, thawed and squeezed out
kosher salt to taste
black pepper to taste
¼ tsp cayenne pepper
2 cups plain yogurt

In a deep pan, heat up the oil on med-high and add the cardamom, cinnamon stick and cloves. Stir in the hot oil until fragrant, about 2-3 minutes.Add in onion and cook until translucent and beginning to colour.
Add in the garlic, ginger and spinach and season with salt and pepper and cayenne. Reduce to medium and continue to stir until well heated through.
Turn off heat and add yogurt. Stir thoroughly and adjust seasonings to taste.
Serve as a side dish for an Indian dinner, or as I did - on a bed of brown basmati and wild rice.
Garnish with fresh sprouts or cilantro.

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150 Best Grilled Cheese Sandwiches

150 Best Grilled Cheese Sandwiches
Alison Lewis
Paperback, 224 pages

Who doesn't love a grilled cheese sandwich? It is the great equalizer, loved by students and starving artists, the gourmets and gourmands alike. And there are no limits to what you can create - as long as some sort of cheese and some sort of heat are involved.

Alison Lewis gives us 150 delicious variations on North America's favourite food, from the humble to the inspired.

 There's a sandwich for every occasion 

and most are really family-friendly:

    Breakfast/Brunch recipes such as Stuffed Nutella French Toast, Grilled Smoked Salmon
    Appetizers such as Caprese Panini, Grilled Cheese Bruschetta
    Lightened-Up and Healthy fresh ingredients, lighter cheeses and healthy breads including gluten-free to create "lightened-up" grilled cheese sandwiches
    Meatless filled with favorite vegetables, herbs and cheese
    "Beef" up your favorite grilled cheese
    Bacon, ham, pork and prosciutto recreate the classic grilled cheese
    New and creative ways to use chicken and turkey
    Seafood: Grilled Salmon and Gruyere, and Shrimp Avocado Grilled Cheese
    Condiments from aiolis to Mango Chutney
    Desserts: Chocolate, fruits and cheese create decadent dessert sandwiches

Clearly it's time to get cheesy! Here are a couple of sample recipes from the book, to help get you in the mood. Happy grilled cheesing!

Grilled Crab, Mango and Avocado (page 173)

This sandwich is wonderful for summer entertaining at home, the lake or at the beach.

Tips
Avocados turn brown quickly but brushing with lemon juice will help it some. If you end up with half of a cut avocado, store it with the pit still in it and wrapped tightly in plastic in the refrigerator.
If you’re short on time, purchase jarred mango slices and use 1 cup (250 mL), drained.

•    Panini grill or large skillet
•    Preheat panini grill to medium, if using

12 oz    fresh crabmeat, drained    375 g
3 tbsp    freshly squeezed lime juice    45 mL
1⁄8 tsp    freshly ground black pepper    0.5 mL
8    slices French bread     8
    (1⁄2-inch/1 cm thick slices)
1⁄4 cup    butter or margarine, softened    60 mL
2    avocados, sliced (see Tips, left)    2
1    mango, thinly sliced    1
    (see Tips, left)
4 oz    Muenster cheese, thinly sliced    125 g

1.    In a medium bowl, combine crab, lime juice and pepper.
2.    Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Top 4 bread slices equally with crab mixture, avocados, mango and cheese. Cover with remaining bread slices, buttered side up, and press together gently.
3.    Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

Serves 4

Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.caAll rights reserved: May not be reprinted without publisher permission.

Grilled Roast Beef and Stilton (page 101)

Stilton is a semisoft, crumbly cheese that is similar to blue cheese. It is terrific paired with roast beef and peppery arugula.

•    Panini grill or large skillet
•    Preheat panini grill to medium, if using

8    slices whole wheat bread    8
1⁄4 cup    butter or margarine, softened    60 mL
1⁄4 cup    Mayonnaise     60 mL
12 oz    thinly sliced roast beef    375 g
1 cup    arugula leaves    250 mL
2    tomatoes, thinly sliced    2
1 cup    crumbled Stilton cheese     250 mL
    or your favorite blue cheese

1.    Brush one side of each bread slice with butter. Place on a work surface, buttered side down. Spread 4 bread slices equally with mayonnaise. Top equally with roast beef, arugula, tomatoes and cheese. Cover with remaining bread slices, buttered side up, and press together gently.
2.    Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

Serves 4

Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.caAll rights reserved: May not be reprinted without publisher permission.

Brie and Raspberry Panini with Hazelnut Spread (page 206)

This is a new twist on the classic combination of chocolate and Brie. The surprising freshness from the raspberries really puts it over the top.

•    Panini grill or large skillet
•    Preheat panini grill to medium, if using

8    slices sourdough bread     8
    (1⁄2-inch/1 cm thick slices)
2 tbsp    butter, softened    30 mL
1⁄4 cup    chocolate-hazelnut spread,    60 mL
    such as Nutella
4 oz    Brie, thinly sliced    125 g
1⁄4 cup    fresh raspberries, chopped     60 mL
    (2 oz/60 g)

1.    Brush one side of each bread slice equally with butter. Place bread on a work surface, buttered side down. Spread 4 bread slices equally with chocolate-hazelnut spread. Top with Brie and raspberries. Cover with remaining bread slices, buttered side up, and press together gently.
2.    Place sandwiches on preheated panini grill or in a large skillet over medium heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted. Serve immediately.

Serves 4

Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.caAll rights reserved: May not be reprinted without publisher permission.

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Rosemary-Garlic Bread

I can't imagine a world without garlic. It goes with almost everything - especially herbs.

In this rosemary-garlic bread, you have the subtle flavour of herbs and garlic baked right into the loaf so you can use it for sandwiches at work without bowling over your boss. Unless you want to bowl him or her over. Then by all means- add much more garlic.

This recipe is quick and easy and would also make a great pizza dough recipe: just shape into pizzas after the first rise, top, and reduce the second rise to about 20 minutes. Pizzas also benefit from a hotter oven and take 15-20 minutes in a regular home oven. Keep an eye out as all ovens are different.

If you are really lucky your neighbour will not have culled the last of their summer rosemary and you can steal borrow some fresh from the garden. Not that I do that .....

Rosemary-Garlic Bread
adapted from Bernard Clayton's New Complete Book of Breads

3 cups whole wheat flour
2½ cups AP flour
4½ tsp instant yeast
2½ tsp salt
2 tsp fresh ground black pepper
2 cups warm water
¼ cup olive oil
4 cloves garlic, minced
¼ cup finely chopped fresh parsley
¼ cup chopped fresh rosemary (half that amount, if dried)

• In your stand mixer - add everything except the AP flour. Mix for 2 minutes and then add the white flour, ¼ cup at a time, until you have a nice feeling dough that cleans the bowl. Continue to beat (with dough hook) for a few more minutes. 
• Form into a ball, clean bowl and lightly oil, roll ball in oiled bowl to gently coat, cover and let rise for about 1 hour. (Less if it is really hot in your kitchen)
• Punch down and divide dough in half. Form into two loaves and let rise 1 more hour, covered. (I like to use my Chicago Metallic French bread form for last rise and baking.)
• Preheat oven to 400°F
• Bake in center rack for about 35 minutes, or until golden brown with an interior temperature of over 200°F
• The bread should sound hollow and hard if you tap on it. 
• Let cool on racks. 

This bread has been YeastSpotted!

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