October

Our Fall weather has been spectacular!  The burnished oranges and golds of the fall leaves is nature's canvass.

It's a great month to.....  wear cozy sweaters, go on long walks in the woods, sit in front of a roaring fire, eat a crisp apple, light the chiminea and grab a few last moments in the setting sun.

Humongously Big Cakes!

We went to visit my brother and his family in Australia last spring.  They took us to one of their favourite brunch restaurants.  The food was really good, but what blew me away were the cakes and pies. 

I didn't measure them, but they looked like they were a good 24" in diameter.  They were huge!  I've never seen anything so big or so delicious in my life.  Unfortunately, we didn't get to taste them as we were too full from our brunch.

My photos don't really do them justice, but hopefully it will give you an idea of how gorgeous they were.

Okay seriously, don't you just want to dive in?

Look at the meringue on this pie!!

Jumbo Shrimp Marinated with Capers

Another Cook Gourmet recipe thanks to the chef and owner, Patricia Corsini. 
Check out www.cookgourmet.ca for more recipe ideas.

 1 cup extra virgin olive oil
¾ cup white wine vinegar
¼ cup capers with brine
¼ cup sugar
2 tsp salt
1 tsp chopped fresh parsley
1 tsp dry mustard
3 bay leaves
2 garlic cloves, pressed
2 lbs cooked, peeled medium shrimp
1 onion, thinly sliced

Mix first 9 ingredients in a large bowl. Add shrimp and onion and toss to coat. Cover and refrigerate at least 3 hours or overnight. Transfer shrimp with marinade to serving bowl. Garnish with olives and lemon.

________________________________________

Serving Suggestion:  Set the bowl with shrimp into a larger bowl filled with ice and serve, especially at a buffet setting.

For an intimate dinner party, serve the shrimps in martini glasses for an attractive appetizer.

The Best Chocolate Chip Cookies Ever!

This recipe is from Nestle's website (http://www.verybestbaking.com/).  These cookies are the best chocolate chip cookies ever!  These cookies are a standby in my kitchen.  My kids consume them hot out of the oven.  These cookies have seen many a cottage, sleepovers, road trips, etc.

Tip: this recipe is for JUMBO Chocolate Chip Cookies.  I use the recipe below but drop them by the teaspoon and bake at 350° F for 10 minutes.  For rounder cookies (less flat), refrigerate dough before baking.

Ingredients:

3 1/4 cups all-purpose flour
1 cup cake flour (or 1 cup less 2 tablespoons all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter (we recommend LAND O LAKES® Butter), softened
1 1/4 cups granulated sugar
1 1/4 ups packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, or chunks


Directions:
Preheat oven to 375° F.

Combine all purpose flour, cake flour, baking powder and baking soda in a medium bowl. Combine butter, granulated sugar and brown sugar in a large mixing bowl. Beat until creamy. Add eggs and vanilla extract. Beat until well mixed. Gradually beat in flour mixture. Stir in morsels. Drop dough by level 1/4 cup measure 2 inches apart onto baking sheets.

Bake for 10 to 14 minutes, or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nothing beats the aroma of freshly baked cookies.
They should really bottle this smell somehow....

Warm, chocolately cookies served with a cold glass of milk.  Yummy!

Doesn't it want to make you go and bake right now?

Barcardi Rum Cake

This is the classic Barcardi Rum Cake from years ago.  We were going to Al's cousin's house and I didn't know what to bring.  I wanted something easy to make and easy to transport.  I used to make it years ago but had forgotten how good it was.

It's so moist and flavourful; and keeps well.

Recipe:

Ingredients:
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup dark rum
 
Glaze:
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup dark rum
 
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.

In a large bowl, combine cake mix and pudding mix. Mix in the eggs, 1/2 cup water, oil and 1/2 cup rum. Blend well. Pour batter over chopped nuts in the pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let sit for 10 minutes in the pan, then turn out onto serving plate. Poke holes in the cake, using a wooden skewer.  Brush glaze over top and sides. Allow cake to absorb glaze and repeat until all glaze is used.

To make the glaze: in a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly. Remove from heat and stir in 1/2 cup rum.

Mushroom Risotto

Don't let Risotto intimidate you.  It's actually really easy to make.  It requires a little time and attention, but the results are well worth it.

This recipe is from the Epicurious website (www.epicurious.com).

Recipe:

Ingredients:
5 cups canned low-salt chicken broth
1/2 ounce dried porcini mushrooms,* rinsed
2 tablespoons (1/4 stick) butter
1 tablespoon extra-virgin olive oil
2 1/2 cups finely chopped onions
12 ounces crimini mushrooms, finely chopped

2 large garlic cloves, minced

1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese

Preparation:

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes.

Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes.

Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.

Mix in 1/2 cup cheese. Season with salt and pepper.

Tip:  I don't use the Porcini mushrooms.  I use a mixture of Crimini mushrooms (which are like basic mushrooms, only browner and more flavourful) and Portobello mushrooms.