I was looking for a way to make it easier for LongJohn to grasp slippery avocado without totally. smushing. it. EVERYWHERE. and I found out that people BAKE the suckers after BREADING them. I got very excited about that. Then I looked at the price of avocados in this country and felt less excited. But LongJohn needs his superfoods …
The trick here is to use underripe avocados, because otherwise they go a little too squishy after baking. These were perhaps a little past their prime but they did a decent job.
Preheat your oven to 350°F, set the rack in the centre of the oven, and line a baking sheet with parchment paper. Pit and peel your avocados and slice them lengthwise into nice long “fries.”
Grab a bowl with some flour, another with some panko (seasoned with salt and pepper and whatever else you crazy kids can come up with), and a third bowl with a beaten egg (go with the ratio of one egg for every avocado you use).
Dip an avocado fry into the egg, then the flour, then the panko, and lay them out on the baking sheet.
Spray the fries with some cooking spray (sounds weird, I know, but trust me – it’ll make the panko go all nice and golden).
Bake for 20-25 minutes, flipping the fries halfway through, until the panko is gloriously gold and they’re nice and crispy. You can see that my fries were a little softer than they should be in that my spatula took chunks out of them in the flipping process.
I served these up to LongJohn with some tasty tuna patties, a dijon-yogurt dipping sauce, and a small mountain of fresh fruit … but you can do them however you do.
There’s this tree in the green space where I walk with Gren and LongJohn in the mornings. It’s a beautiful old apple tree. I know it’s old because the apples on it are tiny and REALLY sour. But that doesn’t stop people from picking them – no sir. All the apples within a reasonable reach have been removed, so I scoured through the windfall after a recent storm and brought home about 15 or so more or less unscarred apples (because as you know I can’t resist stealing fruit from public places). I wanted to make turnovers, or handpies.
This is the first bit of baking I’ve done while solo in the house with an active and demanding baby on my hands, so it was a challenge to test both my rusty cooking skills and my son’s patience threshold. All in all, it worked out for the most part. I also cheated and used puff pastry but can you really blame me?
First, you need to peel the apples. I used about 15 of these tiny sour things but if you’re using regular apples maybe 3 large apples would suffice. Actually, before you peel the apples, you need to install the baby in his swing chair with Raffi for company. This will buy you about fifteen minutes.
It takes a while to peel 15 tiny misshapen apples.
Avoid the wormy ones.
Chop the apples up roughly and sprinkle the pieces with lemon juice, both to keep them from going brown and to add some tartness to the mix (not that you really need tartness with sour apples). Wrap them up and set them aside.
Next, whisk together 3 tablespoons cornstarch with 1/2 cup water.
Tip your apple pieces into a pan with some liberal dashes of cinnamon, cloves, nutmeg, and some sugar. Use about 2 teaspoons sugar for each regular apple – for the sour ones I went a bit more generous and added about 6 tablespoons for the whole lot.
Re-install your baby in a new location with new focal points. You’ve got another fifteen minutes or so.
Cook the apples on medium heat until they’re bubbly and the liquid is starting to cook down.
Tip in the cornstarch mixture (you may need to re-whisk it because it’s not a solution and the cornstarch will likely be sticking firmly to the bottom of your dish).
Stir quickly in and watch the juices thicken.
Remove from the heat and spread in a thin layer on a plate to cool. Attempt to put your baby down for his nap.
After failing to put your baby down for his nap (strange how a logical argument does not work on a three-month-old), grab some thawed puff pastry (this stuff comes in a box with two rolled out squares in it) and use a rolling pin to gently expand the sheet. You want the pastry a little thinner than it comes standard.
Cut the square into 9 equal(ish) pieces.
Place a dollop of the cooled apple goo on each square.
Carefully peel the pastry off the paper and fold it over itself to form a triangle. Pinch the seams closed.
Puff pastry objects to being handled so roughly so they look a little demented.
Give your baby a different toy to punch. Encourage him to yell obscenities at the toy (I don’t speak baby so that’s what I’m assuming he’s doing) to buy yourself some more time.
On the second sheet, I didn’t roll the pastry out as much, and it was easier to remove it from the paper. They looked less demented.
Crack and beat an egg and brush each of the pastries with a bit of egg goo. Set them on a sheet of parchment on a baking sheet.
Bake your pastries for about 20-25 minutes at 375°F and eat them as soon as they’re cool enough to hold in your hand. The demented ones stayed together better than the non-demented ones – just keep that in mind.
Basically, it’s cream cheese glazing for cinnamon buns, in a slow cooker. This is definitely a fun dip to make for parties, and there’s plenty to go around. We also served cut up fruit and there was a ton of sauce still left at the end. If you have a large slow cooker, follow the instructions in the original recipe from Chelsea’s Messy Apron for making the fondue in a separate container within the slow cooker. If you have a wee one, you can just plop all the ingredients straight in (as we did) and go from there.
Start by grabbing a bowl and using it and an electric mixer to beat together 1 8oz package plain cream cheese (room temperature) and 1/2 cup butter (also room temperature) until mixed and fluffy.
Tip in 1 1/2 teaspoons vanilla extract and beat that up too.
Then slowly add in 2 cups icing sugar and beat it (carefully) until fully combined.
Dump that whole thing in your slow cooker and leave it on low, stirring occasionally, for 1 1/2 – 2 hours.
When you’re ready to serve it, you probably want some cinnamon buns to go with it. If you don’t have any pastries handy, but want some, grab some of those rolls of pre-fab biscuits. The Pie did not know that the rolls kind of exploded when you opened them, and even though I warned him in advance he was still startled by it, so exercise caution. Preheat your oven to 400°F and spray a muffin tin or two with cooking spray.
Grab one of the biscuits from the tube and flatten it into an oval.
Dip it first in melted butter, then in a mixture of cinnamon and granulated sugar.
Roll the oval into a tube.
Then roll the tube into a spiral. Give it a squeeze in the hopes that it will stay together.
Plop the spiral into your muffin tin. For the record, the Pie made all the ugly ones.
Bake for 8-10 minutes, until the rolls are golden and no longer gooey.
Serve them hot with your fondue and a couple forks.
Every once in a while, I get a craving for scones, and they’re so easy to whip up that there’s really no point in NOT making them. I like to use this base recipe from Canadian Living for versions where I’m adding in buttermilk, and then I just kind of wing it from there. Today we’re adding white chocolate chunks and some frozen service berries.
Preheat your oven to 400°F and line a baking sheet with parchment paper. Grab your chocolate and roughly chop up a few ounces. Here I used 6 ounces white chocolate.
In a bowl, dump about 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder and 2 tablespoons granulated sugar. Give that a good stir.
Cube up 1/2 cup cold butter and tip that in as well. Use a pastry blender or two knives to cut the butter up into coarse crumbs.
Now tip in 1 cup frozen berries. If you’re using big berries I recommend a rough chop first. You can add in your chocolate chunks too at this point.
Give them a stir until everything is coated in flour.
Whisk together 1 cup buttermilk and 1 large egg.
Tip that into the mix and stir until just combined.
It will be sticky and gross.
Form it into a rough ball and tip it out onto a floured surface.
Dust your hands with flour and pat the dough into a flattened cylinder that is about 1-1 1/2 inches thick.
Slice that sucker into as many pieces as you want. Twelve is always a good number.
Line ’em up on your baking sheet – if they’re sticky then flour the parchment as well.
Bake for about 18-20 minutes, until the scones are dry to the touch and slightly browned. If you are using extra frozen fruit, you may want to add a few extra minutes to the baking time.
Serve immediately for breakfast, lunch, or dessert – or just a snack!
Here’s yet another recipe for trying to get rid of the massive amount of lemon pudding/curd I have left. Also a recipe for dealing with a lazy breakfast when you still have weird leftovers from the holidays. Here I have some of my pudding, half a panettone(my favourite fruity egg bread), some cream, and some eggs.
Preheat your oven to 350°F and butter up a baking dish.
Crack 4 eggs into a bowl and whisk ’em up.
Pour in a dollop or two of the cream, and add some vanilla and some pumpkin pie spice (or cinnamon or whatever) and give it a beating.
Grab your panettone. Inhale the gorgeous fruity aroma.
Then rip it to shreds and drop some of the bits into the baking dish. Add a few dollops of pudding.
Then add some more panettone. And more dollops of pudding.
Then when you’re done/you’ve filled the dish, pour your eggy/cream mixture all over the whole thing.
Let it soak in for a minute.
Then pop it in the oven for about 45 minutes, until the middle is solid. If it starts to brown too much on the top while you’re waiting for the interior to solidify then cover it up to keep it from burning.
Let it sit for a few minutes after taking it out of the oven so that you don’t burn your face off.
Then serve for breakfast with a bit of maple syrup or some whipped cream!
I’m trying to change up the way that I make food that I know is crappy for me. I figure if I make it well, with conscious effort to be precise, then it somehow makes it less crappy. Early on in our relationship, the Pie schooled me on the correct way to make a grilled cheese sandwich, and today I’m going to start playing with it to see if I can’t jazz it up a little bit. Today I’m going to add some tomatoes to the mix. Because tomato/cheese sandwiches are a favourite of mine.
So we start with our bread. The Pie prefers a solid white Texas toast or thick-sliced sandwich bread to be his base. Everyone has their own preferences of course, but I do like how light and crispy white bread gets when you grill it, and it’s pretty much the only time we eat white bread so we figure that’s okay. Next, sparingly cover one side of each slice of your bread with margarine. This is the only time (aside from making those margarine cookies) that we use oleo in the house. Normally it’s butter, but we find the butter tends to burn too quickly in this particular case.
Make sure to go right to the edges with your margarine. And don’t add too much – this is already a grease pile of a snack so you don’t want to overdo it. This is also why you don’t put margarine on BOTH sides of the bread. That’s too much.
Now you can plop one of the slices of bread, spread-side down, on your warm griddle (medium heat is best), and add your cheese slices. We like to use high quality old Canadian cheddar. Because really it’s the best.
I also had some cheese curds in the fridge so I added those as an experiment.
Then I added on my slices of tomato. I think it helps if your tomato is at room temperature so it doesn’t interfere with the melting of the cheese.
Then my second slice of bread and more cheese. I need the cheese on the second slice to melt enough to stay in place when I flip it down over the tomatoes.
Of course when I flipped all the cheese curds fell out into the pan. But then I got some warm fried cheese curds, which were great. Like mini haloumi.
And now you cook it long enough for everything inside to get gooey. Some people like their cheese only lightly grilled.
Others, like myself, prefer a tougher exterior.
Serve with a glass of milk and some pickles on the side. Always. How do you do YOUR grilled cheese? Next time, I’m going to try avocados!
If you’re lucky, you still have time to run out and grab the rest of your late-summer herbs from the garden and do something with them before it’s too late. If you’re me, then while you were out of the country for work the temperatures dropped below zero and now all your basil is a disgusting black mess.
HOWEVER, there’s still hope for a good number of your other hardier herbs.
Since the summer, I’ve been hauling baskets of herbs inside to process. Some end up in butter (because mmmm, butter), and some, like the lemongrass stalks you see in this basket, go in the freezer. But most of them, I dry. It takes almost zero effort on my part and then the herbs are there for me to mix and package as gifts: spice rubs and herbal teas are quick and easy to make.
What makes it easiest is this handy-dandy herb dryer that I picked up from Lee Valley. Hang it somewhere out of the way with good air circulation (for us, that’s over the side of our main staircase), and then just shove it full of fresh herbs.
The mesh will allow air to circulate on all sides, meaning nothing gets mouldy or soggy, and some of your herbs, like lemon balm, will dry in a matter of days. And you didn’t have to do ANYTHING!
Added bonus: for the few days it takes these herbs to start to dry up, the hallway smells like pizza or lemons or whatever we’ve got in the shelves.