Today was Anzac Day, and I made Anzac biscuits for the first time. So on today’s adventure, you get a history lesson and a recipe for some delicious sweet treats. Yay! Continue reading “Anzac Biscuits: an introduction”
Comfort food, ch. 3: Oatmeal Turners
Ok, so I know oatmeal isn’t exciting. And I know a lot of people could careless. But let me put this out there: I freakin’ love oatmeal. Yes, I am a living on the edge wild child for the fibre treat. I love hot porridge, I love oatmeal skin products, I love the way it feels to sift through a bag of oats with my hands, and I love to fucking destroy a plate of oatmeal cookies. Continue reading “Comfort food, ch. 3: Oatmeal Turners”
Comfort food, ch 2: Sweet Metric System Casserole Cookies
I love cookies. Or biscuits*, as my British based, adopted homeland calls them. I love pies and desserts, but my most favourite dessert is soft, buttery, fresh baked chocolate chip cookies and creamy vanilla ice cream. /droooooool
Continue reading “Comfort food, ch 2: Sweet Metric System Casserole Cookies”
Comfort Food, ch. 1: Bolognese for Days
Comfort eating – my favourite sport. I have a few meals in my rotation for when times get tough, or when I just need that ultimate food hug. Yes, it’s unhealthy to use food as a coping mechanism. But we aren’t here to discuss my unhealthy coping mechanisms – that’s another post all together. We’re here to talk about the food that takes you to a safe space. The meals that give you an island in a sea of bullshit.
My most craved meals are almost all from childhood, and they’re almost all amazingly unhealthy – chicken enchiladas, biscuits ‘n gravy, bbq chicken with yellow rice, brisket sandwiches, french toast, I could go on in a gravy coated, cheese topped dream.
Today, though, I’m all about bolognese. Full disclosure: I love my mom’s spaghetti sauce. It’s pretty damn good and my #1 meal of all time is her baked chilli spaghetti (coming soon!) But this sauce isn’t my mom’s recipe. I happened upon this deliciousness when I was older and living out of state on my own for the first time.
My sister’s God-brother’s wife, Mandy (yes) posted this recipe she got from her friend, and claimed it was life changing. I was an Extra Super Cooking Novice (I have since become a Kinda OK Cooking Novice) and had always thought bolognese was intimidating and too advanced for me. But Mandy made it look easy. I book marked the recipe until the one random night that I was gutsy enough to try it.
Sheeeeeew – it was incredible then, and it’s incredible now. It’s even good when I forget/swapped some ingredients (read: forgot to buy the right ones). It was the first real “adult” or “more than 3 ingredients” meal I attempted, and it was a raving success. And now, it holds a special place in my rapidly clogging arteries. Joel thinks we should have it once a week.
So, here’s the low down, complete with inevitable Audrey Mayhem (see above about forgetting/swapping ingredients) –
Step 1: find some good trash TV to cook to. You’ve got some chopping to do.
Step 2: cook the onions in some olive oil for 2 minutes.
Step 3: Add the celery, carrot, and garlic and cook for 5 minutes
Step 4: Pour yourself a glass of the $5 wine. Hold out hope that this is the one $5 bottle of wine that defies the odds and doesn’t taste like room-temperature, freshman year of college bad decisions.
Step 5. Add the pancetta and cook for 5 minutes
Step 6: Add the beef and cook until brown
Step 7: Add the remaining ingredients
Step 8: THE HARDEST PART – let it simmer for at least 45 mins.
Step 9: NOSH
This recipe makes between 5-8 servings, depending on how big your servings are. It’s wonderful, complex, creamy and savoury, and I suggest you try it tonight. Because I’m off the store for more pancetta…
Best Bolognese Ever
From M Cubed
Makes 5-8 servings
– olive oil
– 1 large yellow onion, diced
– 3 stalks celery, diced
– 1 carrot, diced
– 4 cloves garlic, minced
– ¼ pound pancetta, chopped
– 1 ½ pounds lean ground beef
– 1 cup dry white wine
– 1 cup whole milk
– 1 6-ounce can tomato paste
– 1 14.5-ounce can diced tomatoes, undrained
– ¼ teaspoon red pepper
– 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
– ½ cup fresh flat-leaf parsley, chopped
– 2 ½ teaspoons kosher salt
– ¼ teaspoon black pepper
– ¼ teaspoon ground nutmeg
– ¼ cup grated Parmesan (plus more for sprinklage)
1. In a Dutch oven (sigh. Or deep sauce pan, or wok, or something stove-top oriented that’s deep), over medium heat, heat the oil.
On the Subject of Pancakes
I hit one of those “I’m a Grownup” goal posts this week that I didn’t know existed and thus took me completely by surprise: my pancakes taste better than restaurant pancakes.
A little back story: last Saturday night, I had a craving for buttery syrup covered pancakes, crispy break like glass in your mouth American style bacon, and extra crispy outside soft on the inside salty hash brown patties. It was one of those “wow if I don’t get this exact meal right now I am going to burn this place to the ground” cravings. However, being that it was 8:30 PM and I had just eaten dinner, 3 cookies, a bowl of cereal, and was working my way through a chai tea made entirely with hot milk, I wasn’t about to walk out to the store to gather ingredients. And by that I mean I couldn’t convince Joel that this was an emergency and he needed to go out and get bacon and hash browns for me. Butthole. So I vowed to wake up on Sunday morning and have my pancake brunch.
I woke up with determination, even though it was raining. I knew where I wanted to go, and I had cash burning in my pocket, and it wasn’t until I was half way out the door that I realised the place I wanted to go to was closed on Sundays. On Sundays! The high holy day of Brunch. The brunchiest of Brunch days. No big loss, I thought, since we live in a super hip
gentrified neighbourhood and you basically can’t spit without passing hitting a cafe.
But, spit all I want (which I don’t, that’s gross), I walked around for half an hour and couldn’t find a single place that sold pancakes. Womp womp. So I cut my loss and headed back to the grocery store to buy bacon* and frozen hash browns, and just make the pancakes myself from scratch. I also passed a stand selling brownie-cookie sandwiches and I bought three for Joel and I to sample. Whoooops. I was too stuffed on cookies to make the pancakes that day, but Monday was a pancake dream come true. And with crispy American style bacon and the dream hash browns. It was worth the sodium/diabetic coma I fell into and couldn’t pull myself out of.
A few days later, Joel and I met a couple of friends for breakfast, at the afore mentioned inexplicably closed on Sundays cafe. I ordered the pancakes, which came with a side of home made mascarpone. I was really excited to get the professional pancakes, after eating my home made ones for most of the week (it’s been a fat week). And as the plate was put in front of me, they couldn’t have looked more beautiful: perfectly round, golden, full and even, lightly dusted with powered sugar… delish.
But as I dove in, something just wasn’t right. They were a bit dry. And the edges weren’t crispy. And I made it 2/3 of the way through the stack and still wasn’t feeling that pancake joy. And it hit me: my pancakes are better.
I patted myself on the back, because this is honestly the first time I’ve ever felt something I made at home was better than something I ordered in a restaurant. And the next morning, I made pancakes again. They’re rarely perfect circles, or even, but they’re amazing. They’re soft and rich on the inside, crispy on the outside. They’re rich enough to make you feel sick if you eat a giant plate of them, but tantalizing enough to make you never stop eating. And I sat there eating with a smug smile of satisfaction on my face, feeling like I achieved something in this world.
Don’t fuck with my pancakes, guys – they’re awesome.
Audrey’s “Better Than Restaurant Pancakes” Pancakes
1 1/4 cup all purpose flour
3 1/2 tsp baking powder
1 tsp salt
2 tbsp white sugar
3/4 cup whole milk
1/2 cup butter milk (look, you can use 1 1/4 cup of any milk you want, but this combo is perf)
3 tbsp butter, melted
1 1/2 tsp vanilla bean paste (or 1 tbsp vanilla extract)
In a large bowl, sift together all dry ingredients.
Make a well in the center of the bowl, and add wet ingredients
Whisk together until the batter is smooth
In a skillet on medium high heat, melt a bit of butter to coat the pan
Once the skillet is hot, scoop the batter out into the pan using a 1/4 cup as a scoop. I like to make small pancakes – tiny pancakes make me feel better about eating 6 at a time. But you can easily make giant ones using a 1 cup scoop.
Fry the pancake until you start to see slight bubbling around the edges or on top of the pancake, taking care not to burn. With small pancakes, this typically takes around 3-4 minutes. Flip to the other side and fry until cooked.
Serve with butter and syrup. Or whatever your heart desires – I’m not here to judge, only to guide.
Excess batter can be stored in an air tight container for like, a week probably. Not that it ever lasts that long.
I want to chop up strawberries into the batter to make strawberry vanilla pancakes and serve it with whipped cream. Or experiment with using cake flour instead of All Purpose. What do you think? Share any pancake thoughts that make you feel smug. THE POSSIBILITIES ARE ENDLESS YOU GUYS.
*I all but stopped craving bacon here because it’s just not the same. But, I found out that if I fry Australian bacon in olive oil, it gets super crispy. It takes me back home in a weird, wonderful, beautifully American way.