Well, the results are in and we have our winners of the Ritter Sport and Sweet Freedom goodie pack contest!
Here’s how I selected them: First, I went to Random.org and asked for 6 random numbers between 1 and 120. Then I went through the numbers in the order they appeared in the random list. The first entry from Toronto won the baked goods; after that, everyone else (whether from Toronto or not) won a Peppermint Ritter Sport.
I’ve copied and pasted the list here. I’m afraid I don’t know how to capture the screen exactly as it looks on the Random. org page (can anyone help me with that?), but I promise that this is the actual list that appeared when I hit the “Get Numbers” button. And if anyone can tell me how to copy the content from the original page onto my blog (for the next contest), I’d be much obliged!
(“Yes, we can vouch four our Mum because we were in the room while she was on the computer. . . well, okay, maybe we were actually wrestling on the floor at the time, but we trust our Mum. She always gives us treats when she says she will.”)
Random Integer Generator
Here are your random numbers:
26
19
35
108
29
28
Timestamp: 2009-01-31 14:04:51 UTC
In other words, the winners are:
TA-DA!
19: Shelby–Ritter Sport #1
26:VEGAN LISA–YOU WIN THE TREATS!!
28: Michelle–Ritter Sport #2
29: Animal-Friendly–Ritter Sport #3
35: Ellie–Ritter Sport #4
108: Joanne (Apple Crumbles)–Ritter Sport #5
Congratulations to all the winners! I’ll be contacting you via email. And if you happen to read this before you hear from me, please email me at dietdessertdogs AT gmail DOT com to get in touch!
This was really a fun contest for me. I loved reading all the entries, and your enthusiasm was contagious! Thanks, everyone, for entering.
And as I mentioned before, there will be one contest each month until the cookbook is published, so you can always enter again later for another chance to win!
Have a great weekend (and to my American friends, enjoy the Superbowl–but honestly, does anyone really enjoy the Superbowl??).
You know how on Cheers, every time Norm would walk into the bar, all the patrons and wait staff would turn to look at him, and call out in unison, “NORM!” ? I remember thinking, “Sure, yeah, maybe on teevee life is like that.“
Ah, yes, wouldn’t it be great to be received with that kind of palpable jubilation every time you set foot in the local watering hole? Where just walking through the door stirs up the enthusiasm like leaves on a country road, fluttering in the wake of a fast car? Where everybody’s glad you came? When it comes right down to it, don’t you wanna be where everybody knows your name?
Sorry. Couldn’t resist.
Years ago, in my twenties, I did experience that sort of instant, joyous recognition, albeit vicariously. At the time, I lived in the same low-rise apartment building as my friend Babe. We were sort of like Mary and Rhoda (whom I seem to refer to rather a lot lately, don’t you think?), since my apartment was situated (literally) directly above hers . We’d often dash up and down the single staircase between floors to visit each other’s place, to share dinner or to jointly watch our soap in the evenings (at the time, Babe had both gainful employment and a VCR–both of which I lacked).
Once in a while, we’d head out to dinner at one of the neighborhood haunts, living as we did in the part of town affectionately known as “Yonge and Eligible”, near so many good restaurants. And no matter where we went–be it Chinese, Italian, Greek, Pastry Shop, Juice Bar–the owner of the joint would brighten visibly when my friend entered, and, wiping his hands on his apron and gesturing with a flourish, would greet her with a most animated shout of “BABE!!” before positioning us in a prime seat in the restaurant. (Well, in the interest of verisimilitude, I should admit that he didn’t actually call her “Babe,” of course, because (a) that would make him sound far too much like Sonny Bono; (b) this is a dramatization, and that’s not her real name, but a pseudonym; and (c) calling a woman “Babe,” even if this scene supposedly took place in the 1980s, would be horribly sexist, and we’ll have none of that type of thing on this blog.) More often that not, we were also presented with a complimenatry appetizer, or gratis aperatif, or dessert on the house . . . needless to say, I loved basking in the glow of my friend’s semi-celebrity status and thoroughly enjoyed the perks of stardom, even if only by propinquity.
One of the places we frequented was Grazie, a compact Italian bistro with about a dozen seats, scratchy wooden floors and a jovial staff who served the best fresh pastas I’d ever had (a testament to its appeal: the place still exists–albeit in a larger and more commercial incarnation–and is still bustling and bursting with patrons each night, almost 20 years later).
When I think of polenta, I think of Grazie. Admittedly, that wasn’t always the case; it took some convincing for me to try the cornmeal-based appetizer, as my only other experience with the stuff was a kind of gruel my mother served for breakfast when I was a kid. Into the soft, yellow mush, Mom would swirl large-curd cottage cheese, resulting in whorls of white, slightly soured lumps distributed throughout, vaguely resembling the wiggly larvae you find in infested apples. My parents called this ”Spoon Bread,” and while my dad loved it, in me it always elicited a slight wave of nausea. (Oh, wait. Even just thinking about it–excuse me for a moment).
Ahem.
So when I learned that polenta was thick-cooked cornmeal, cooled and often cut into disks, I was a bit reluctant. I did fancy Grazie’s fresh tomato sauce with basil mounded atop the offending polenta, however, so I decided to give it a try anyway. (I mean, would my friend Babe, the star customer, the very mascot of the place, steer me wrong?) Of course, I was completely enchanted. Once I realized that polenta didn’t need to be sweet, didn’t need to contain cottage cheese, and–most important–didn’t need to be soft and mushy, I was on a mission to create as many polenta dishes as I could. And I’ve been experimenting ever since.
It seemed the perfection occasion, a couple of weeks ago when our friends Gemini II and her husband came to dinner, to make a recipe for Herbed Polenta Appetizers from the glorious New Vegetarian Entertainingby Jane Noraika. This is the kind of book that you want to savor, leaf ing through it slowly and deliberately, imprinting every image on your mind like the photos from your first trip abroad. The original recipe contained feta cheese, but, since I wanted to try out the ”Feta-ish” from Alisa Fleming’s new book, Go Dairy Free, I decided to use that in place of the dairy version.
The result was a perfect finger food–a firm, smooth polenta base suffused with fresh dill and salty, briny feta, all topped with a slightly sweet, slightly sour sundried tomato tapenade. And I should note that no one realized this was vegan. These bites are also a feast for the eyes, with their sunny yellow, bright green and creamy white base, and mound of deep carmine capped off with a black olive slice. The four of us had no trouble polishing off the entire tray (16 pieces!!) in no time, and probably would have eaten more, if there had been any.
Maybe the owners of the local Italian resto don’t recognize me quite yet, and maybe I’ll never acquire the mysterious allure of my friend Babe. But after the appreciative reception I got for these delectable squares, I started to feel a little bit like Norm, after all.
With all the herby goodness going on in these bites, I thought this would be the perfect submission to Weekend Herb Blogging, organized by Haalo and this week hosted by Marija of Palachinka.
Herb and Feta Polenta with Sundried Tomato Tapenade
The original recipe calls for cutting the large polenta block into 2-inch (10 cm) rounds with cookie cutters, but because I’m basically lazy (and I’m just not Lolo), I decided to cut the slab into squares. I have to admit that the rounds did look fetching, though.
For the Polenta:
3 Tbsp (15 ml) extra virgin olive oil
1 clove garlic, crushed
3 scallions or green onions, finely chopped
1/4 cup plus 2 Tbsp (90 ml) polenta or yellow cornmeal
about 1 cup (240 ml) tofu “feta” (use this recipe or another that you like)
small handful of fresh dill, coarsely chopped
sea salt and freshly ground black pepper, to taste
8-16 pitted black olives, sliced, to serve
For the Tapenade:
2 ounces (55-60 g) sundried tomatoes, soaked in boiling water for 10 minutes
1/4 cup (60 ml) extra virgin olive oil
1 Tbsp (15 ml) balsamic vinegar
1/2 red serrano chile (or less, to taste), seeded and coarsely chopped
small handful of fresh basil leaves
Make the polenta: Line an 8 x 8″ (20 cm) square pan with parchment paper or spray with nonstick spray. Set aside.
Heat the oil over medium heat in a nonstick frypan or saucepan. Add the garlic and scallions and cook for 10 minutes or so, until the onions are translucent. Pour in 1-1/4 cups (300 ml) boiling water, then add the polenta in a steady stream, whisking to prevent lumps.
Continue cooking according to package directions (probably for 20 minutes or so, over low heat, stirring constantly, until the polenta is very thick). Remove from heat and gently stir in the feta and dill; add salt and pepper to taste. Pour into the prepared pan, cover with plastic wrap and chill at least 6 hours, or overnight.
Meanwhile, make the tapenade: Drain the soaked tomatoes and place in a blender or mini food processor with the 1/4 cup (60 ml) olive oil, vinegar, chile, and basil. Process until fairly smooth. Store in a covered jar in the refrigerator until ready to use.
To assemble: Remove the plastic wrap and place a cutting board over the top of the pan. Holding them tightly together, flip them both over so that the pan is on top and the polenta falls out onto the board. Peel away parchment. Cut the square of polenta into 16 or 25 smaller squares, depending on how large you’d like them to be. (The original recipe asked you to cut them into rounds with mini cookie cutters, but since I’m lazy and not as talented as Lolo, I just cut them in squares).
Top each with a generous spoonful of tapenade and a few slices of black olives. Garnish with a touch more dill, if desired.
I’m planning a “real” post on Polenta Appetizers for later today, but for now just wanted to remind everyone that this is the LAST DAY to enter my chocolate and baked goods giveaway contest!
I’ve been blown away by the number of entries and am thrilled that so many people will have a chance to win–thanks so much for entering! But if you haven’t entered yet, now’s the time (or score a second entry by linking to the contest on your own blog).
I’m looking forward to baking up a storm for y’all!
“Mum, it’s not fair that relatives can’t enter the contest. Well, I guess there’s also the fact that we can’t eat chocolate or sugar. But how about a dog treat contest? I bet that cute Henry would enter. . . just a thought.”
[To everyone who voted for me in the Food Blog Awards, I can't THANK YOU enough! Although I didn't win, it was really fun to be invited to the party (and to see my blog stats jump to their highest level ever one day as a result). The winner, it turns out, was some little obscure blog that you've probably never heard of, "Mittens in the Kitchen," or something. I guess that's the last we'll be hearing from her. But speaking of winning, don't forget to enter my contest to win chocolate or Sweet Freedom baked goods! You've got 3 more days.]
* * * * * * * * * * * *
When I was asked a while back whether I’d like to review Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living by Alisa Marie Fleming, I didn’t hesitate to say “yes.” I was already familiar with Alisa’s popular website, GoDairyFree.org, and was tickled to have a few of my recipes included in her holiday desserts on her Milk-Free Blog. Still, I had to ensure that the recipes were those I could enjoy (ie, no animal products, no wheat, no refined sugar). Alisa assured me that yes, the majority the book’s recipes fit my criteria. That was all I needed to know!
Go Dairy Free by Alisa Marie Fleming
Since being diagnosed with a milk allergy in her 30s (and if you read her story, you’ll be astonished at how long it took to reach that diagnosis), Alisa Marie Fleming has established herself as a pivotal force in the world of dairy-free and allergen-free living.
As both creator and voice behind GoDairyFree.org, the website urging “A simple change for a better life,” Fleming provides online resources for those who shun dairy products, along with ample information for anyone with food allergies (many gluten-free recipes , as well as those for casein-free or animal-free diets also grace the site). For her latest feat, Fleming has compiled a comprehensive guide and cookbook for those with milk allergies, lactose intolerance or allergies to casein (the protein in milk): Go Dairy Free.
Whether you’ve recently been diagnosed with a milk allergy or simply prefer not to eat dairy products, this book is chock full of useful, practical information. The first 130 pages or so comprise the guidebook, offering information and explanations of the various types of dairy allergy, how they affect the body, and how to compensate after you cut milk products from your life.
In addition to a plethora of shopping and kitchen tips, the book also provides an exhaustive array of dairy replacements (both homemade or available for purchase) for every product imaginable, from butter to milk to cheese to yogurt to creamy sauces. (Who knew you could make your own potato milk?) Fleming’s style is relaxed and converstational, yet the information provided is always clear, well-researched and easily accessible to readers. This is the kind of reference book I like to keep at hand, to consult before shopping or while I cook; its place has already been secured at (easy-to-locate) eye level on my bookshelf.
The book’s cover entices with its vibrant, mouth-watering photos (by the immensely talented Hannah Kaminsky of My Sweet Veganfame). But it wasn’t until I read past the guidebook that I truly fell in love. There, following the encyclopedic discussion of dairy-free living, was yet anothertenchapters–all of recipes! And virtually every recipe was one I wanted to try, with so many of them featuring the kind of ingredients and flavor combinations that I most enjoy. I couldn’t wait to get cooking.
Well, the recipes did not disappoint. They were easy to follow and delivered as promised. Here’s what I’ve tried so far:
Light Apricot Scones
Given my penchant for all things breakfast or brunch, these scones were my first choice to try, and they certainly lived up to their name. With bits of tangy diced apricot throughout, the dense fruit offered a lovely contrast to the light, delicate biscuit. These also paired well with my own Brandied Apricot Ginger Spread, as you can see here:
Just look at the delicate crumb on this scone! Both the HH and I thoroughly enjoyed these, and they were equally good the next day (they didn’t last beyond that, so I don’t know how they would have been on Day Three).
Pillowy Whole Grain Pancakes
I couldn’t resist trying out these pancakes, as Alisa kindly acknowledges my own recipe as her inspiration! (I added some shredded coconut to these, just for fun). The pancakes were, indeed, pillowy–airy, tender, and, as you can see from the photo, incredibly light (there are only three pancakes in that stack, folks–and just look at how high it is).
Breakfast Worthy Banana Bread
This innovative bread was a huge hit in our home–which is why I don’t have any photos of individual slices (we gobbled them up too quickly to photograph). You can’t tell from the picture, but this loaf is intensely flavored, incredibly moist, and wonderfully satisfying. I ate this plain, slathered with almond butter, and topped with homemade pumpkin butter. Both the HH and I pronounced this bread our favorite banana bread–ever.
Dairy-Free Feta-ish
I’d been wanting to try the recipe for these polenta appetizers for over a year, but didn’t know what to use instead of feta. Then I saw Alisa’s recipe for this dairy-free version, and knew immediately I had to make it! It worked beautifully in these bites, which I served to friends a couple of weeks ago (I’ll be sharing the appetizer recipe in a future post, even if I can’t reveal the feta secret!).
Peanut Buttery African Stew
Redolent with creamy peanut butter and African-inspired spices, this stew became an immediate favorite in our house. After a skeptical grimace when I first described the ingredients to him, the HH took one bite and declared, “Hey! This is really good!” (High praise, indeed, from my meat-obsessed honey). As for me, I was equally enamored of the rich and subtly spiced sauce and big chunks of veggies. Both the colorful appearance and deep flavor of this dish is certain to appeal.
Chinese Five-Spice Noodles
Since Chinese Five Spice was already one of my favorite spice combinations, I knew I’d enjoy this dish even before cooking it. The pairing of exotic spices with citrus here is sensational, in a dish that’s hearty enough for dinner but light enough that you’ll feel energized after eating it. I’ll definitely be making this one again, too.
Peanut Butter “Truffles”
While these dangerously decadent truffles aren’t my usual dessert fare (they contain sugar), I did mix up a batch in honor of the CFO when she came to visit over the holidays last month. With a smooth, velvety peanut butter filling enrobed in dark, rich chocolate, this candy strikes the perfect balance of salty and sweet, rivalling anything I’ve eaten from a confectionary. They were spectacular! (I’d be sure to invite a crowd if you make these, as you’ll otherwise end up eating them all yourself).
It was pure pleasure sampling these items from the book, every one of which I’d make again. I’m looking forward to trying out many more of these reliable, interesting and tasty recipes. Go Dairy Free is that rare combination in a food-related tome: great food and great advice, all under one inviting cover.
Peanut Butter Cinnamon Popcorn (or Rice Crumbles)
I simply couldn’t end this entry without a recipe! While this one isn’t in the book (it’s from Alisa’s blog, One Frugal Foodie), it’s a fabulous recipe and will give you a good sense of Alisa’s style. I tried this the other day and was thrilled to find such a delectable use for my broken bits of rice cakes (the ones I used were sesame flavor, and this still worked beautifully). I think this mix would be sensational with added peanuts or cashews as well. Another PB-flavored treat that you won’t be able to resist!
1/3 cup (60 g.) Sucanat (or other unrefined evaporated cane juice)
1/2 cup (120 ml.) natural peanut butter, smooth or crunchy
1 tsp. (5 ml.) pure vanilla extract
1/8-1/4 tsp. (.25 to .5 ml.) fine sea salt, to taste
1/2 tsp. (.5 ml.) ground cinnamon
8 cups (about 1 liter plus 920 ml.) popcorn or crumbles from broken rice cakes
Preheat oven to 250ºF. Line a rimmed cookie sheet or large rectangular pan with parchment paper, or spray with nonstick spray.
In a medium-sized saucepan over medium-low heat, combine the agave syrup and Sucanat. Cook and stir until the Sucanat is dissolved (this won’t take long). Remove from the heat and stir in the peanut butter, vanilla, salt and cinnamon. If the peanut butter doesn’t melt, place the pan back on the heat again just long enough to melt it. Gently stir in the popcorn or rice crumbles to coat them with the mixture. Spread the mixture evenly over the cookie sheet or pan and bake for 20 to 30 minutes, stirring once, about mid-way through. (It took mine a lot longer to bake enough–I kept thinking it wasn’t crispy enough, but once it cooled, the coating crisped up nicely).
Alisa suggests that baking is not essential here, but I think it made a huge difference to the texture, and is definitely worth doing.
[Quick reminder: Don't forget to go here and enter my contest to win chocolate or treats from my upcoming cookbook! You've got until January 30th to enter.]
Over the past couple of years, the HH and I have developed a fairly steadfast routine: every Tuesday at mid day, we connect for a hefty serving of afternoon delight. (No, no debauchery, silly! Forget the cheeesy song. I’m talking about afternoon culinary delight). To wit, food. To wit, Japanese food. To wit, Sushi.
As our own unique twist on “date night,” we have “date lunch”: at a little sushi bar near the HH’s place of employ, he feasts on various species of marine life (well, I suppose that would more properly be “marine after-life”), and I enjoy some of the best vegetarian sushi I’ve ever tasted. While clacking chopsticks, slathering wasabi and dipping into soy sauce, he reports on his recent work projects, while I regale him with anecdotes about The Girls’ antics. We eat, we laugh, we fight over who gets the last piece of pickled ginger, and then we kiss goodbye and go about the rest of our day. It’s a lovely interlude in an otherwise bland workday.
Well, a few weeks ago at the habitual time and place, I was devastated to discover that the establishment had unceremoniously changed owners. Oh, the new folks are nice enough, but the distinctive sheen of the place had definitely tarnished. (The new vegetarian option consists of 8 pieces of cucumber and avocado maki. Now, how could they possibly think vegetarians want 8 identical pieces of a single variety, when the HH gets a full dozen varieties of raw, slimy oceanic tidbits on his plate?). Haven’t these people heard of the expression, “If it ain’t broke. . .”? Harrumph.
Being fairly close to Toronto’s Chinatown North, we opted that day to try one of the many Asian restaurants in the vicinity instead. I assumed I’d have no trouble finding plenty to eat.
Well, you know what they say about assumptions. (No? It’s even too puerile to repeat here. But there are plenty of others out there who’ll tell you.) I sat down feeling peckish. Perusing the menu, I quickly discovered there was precious little I could consume save steamed veggies and rice. (Not that there’s anything wrong wtih steamed veggies and rice, you understand, but I get plenty of those at home–and certainly don’t feel like driving halfway across the city and dishing out restaurant prices for someone else to throw them on a plate for me).
Yes, every single dish contained at least one ingredient I can’t eat. The few animal-free options all contained wheat (another no-no). Listed under “Vegetable Dishes,” we had Vegetables and Ground Beef; Vegetables and Pork Stir-Fry; Egg Noodles with Vegetables; Chicken and Shrimp with Vegetables. Even the “Vegetable Dumplings” contained ground pork. Argh! (And another “harrumph,” just for good measure. ) Would I have to sit there starving*, I wondered, while the HH gorged himself on beef, chicken, and pork-laden vegetables?
And then, I noticed these: Scallion Pancakes. Simplicity itself, these pan-fried cakes studded with rings of shiny green onion were cut into four triangles, served with a variety of dipping sauces. Humble, yet divine; my mouth began to water. And then, I realized: they were made with wheat flour. Which I am not supposed to eat.
True, my wheat sensitivity induces heartburn, bloating, and sometimes an achy stomach a couple of hours after ingesting it. True, wheat encourages my inflamed sinuses to close up shop entirely, forcing me to pant through my mouth like a dog in July. True, any sane person in my situation would have passed on the wheat. Also true? I was hungry. Those pancakes were the sole item on the menu that appealed to me. I ordered them.
And, by golly, I loved them! (Well, for about 10 minutes, after which a volcano erupted in my chest, my stomach inflated like a beach ball, and my nasal passages sealed up like a mine shaft collapsing).
After reading about Madhur Jaffrey’s World Vegetarianseveral times on Lisa’s blog, I finally picked it up from the library a few weeks ago. And wouldn’t you know–right there, tucked near the back of the book, was a recipe for Chinese Scallion Cakes! I was elated. Since the entire recipe contains only five ingredients (two of which are salt and pepper), I felt pretty certain I could adapt these with (Ricki-friendly) spelt flour instead of wheat. I did, and guess what? They replicated the restaurant variety almost perfectly.
The HH and I were so smitten with the results that we polished off two pancakes just on their own, with no accompaniments. The second time round, we used them as a base for leftover dal, and they were spectacular. I’m not generally a fan of salty foods, but something about the combination of salt and browned green onion (or would that be green browned onion?) is heavenly.
I toned down the fat content by simply brushing the raw pancakes with olive oil (instead of following the original directions for filling a frypan with the stuff, as if drawing a bubble bath or something). The results worked out pretty well, I’d say, as I couldn’t tell the difference in taste.
These boasted a crisp and even somewhat flaky exterior, with chewy insides punctuated here and there by the partially caramelized green onion. My only regret is not having coarse sea salt in the house to sprinkle on top, as it would have made for a more photogenic bread. (You’re actually meant to sprinkle the salt into the batter, anyway–but I forgot, so scattered it on top once the bread was cooked).
I’ve copied the recipe exactly as written because the method is quite particular. It appears long and complicated, but once you’ve made them once, you’ll see how easy it is to prepare these wonderful savory cakes at home. I’d even whip them up for a quick lunch–except not on the days I meet the HH, of course.
(Oh, and I made these again this morning, in honor of Chinese New Year. Happy New Year to all who celebrate on Monday! )
*Clearly, not literally. But in terms of gustatory satisfaction, for sure.
Chinese Scallion Pancakes*
adapted from Madhur Jaffrey’s World Vegetarian
An easy and quick homemade flatbread that you can whip up while your dinner warms in the oven or the pot. With only 5 ingredients, these could qualify as a Flash in the Pan recipe–once you get the method down pat, that is.
3-3/4 cups (525 g.) light spelt flour
about 5 Tbsp. (75 ml.) peanut or olive oil, divided
10 scallions, cut into rounds (both white and green parts)
1 tsp. (5 ml.) fine or coarse sea salt
1 tsp. (5 ml.) pepper, or to taste
Put the flour in a bowl. Add about 1-1/4 cups (300 ml.) of warm water, mixing as you go to make a soft dough. Collect all the dough together and make a ball. Knead very briefly [spelt will toughen faster than wheat if over-kneaded] and make a ball again. Cover with a damp cloth and set aside for 15 to 20 minutes.
Flour a large work surfact thoroughly. Put the dough ball in the center. Put some flour on top of the dough ball and roll out a 20-inch (50 cm.) round. (Dust with flour whenever you need to). First spread about 4 Tbsp. (60 ml.) of the oil on the round, and then scatter the scallions evenly over the surface. Sprinkle with salt and pepper. Now roll up the round tightly into a long fat snake. Pinch the “snake” into 4 equal parts.
Take one of the snake “logs” and put it in fron of you. Put your hands on either edge (ie, the cut edges). Twist one end away from you and one end toward you in order to close the ends tightly shut [I thought of a wrapper on a piece of hard candy]. You will be twisting the entire log slightly, but that is as it should be. Now stand the log on one end and push down to get a patty. Make all the patties this way and keep them well floured.
Flour the work surface again. Roll out one of the patties, always going outward from the cetner and dusting with flour whenever you need to, until you have a 7-inch (18 cm.) round. Roll out all the cakes this way, making sure you keep them all in a cool spot well dusted with flour.
Heat a nonstick frypan over medium heat. Brush one side of the first cake with oil, and place oil-side down in the frypan; then brush the top with oil as well. Cook 3 to 4 minutes, or until dark brown in spots on the bottom. Flip the pancake and cook another 3 minutes or so, until that side is browned as well. Place on a plate (line with paper towel to absorb some of the oil, if desired). Make all the cakes this way.
Cut each pancake into 4 and serve immediately. Makes 4 large cakes.
[*Looking for a gluten-free version? I made it here.]
Before I get to the ”Big Announcement” originally scheduled for yesterday, I just want to say THANK YOU once again to every reader of this blog, to those of you who voted for me in the Food Blog Awards (and if you haven’t yet–please do!), and especially for your amazing, uplifting, supportive and heartfelt comments. I’m still in a bit of shock, frankly, even being on the same list as those others, but one thing is certain: DDD wins hands down for bestreaders of the five finalists. So hugs to you all, and thank you. (And if you’re here from the voting page, you might like to read this first to see some sample blog entries. )
Now, back to blogging.
Really, you guys are so great that I think YOU deserve an award. And so, time for ME to offer a couple of prizes to YOU!
YES, IT’S CONTEST TIME AT DDD!
In honor of Tuesday’s historically transformative event (Obama’s, not mine), I’ve decided to present my own little contribution to US-Canada relations.
Some of you may have heard (though I doubt it) that CBC Radio compiled a list of the 49 top songs north of the 49th parallel (ie, by Canadian artists) to bestow upon President Obama as a gift for his inauguration. (Honestly, do they think he cares? I have a feeling the guy’s got other things on his mind at the moment). I must admit, though, I was surprised to see how many iconic American songs were actually written by Canadians.
Well, in honour of the new Mr. and Mrs. President, I’ve decided to offer my own little cross-border gift. It’s my way of saying, “hey, neighbor!” to those of you south of the world’s longest undefended border (and those of you within the Canadian border, too, if you happen to win the contest). Actually, I’m giving away six prizes!
***** THAT’S RIGHT: SIX (6) PRIZES TO BE WON!******
(There! Are we all in a contest-induced frenzy yet? No? Okay, you can go vote instead!) And then, consider this:
*** THERE ARE SIX
–1-2-3-4-5-6!
SIX ! ! ! ! ! !
Un deux trois quatre cinq six
6 6 6 6 6 6
–PRIZES TO BE WON! ***
Here’s what you can win:
I) FOR THOSE OF YOU IN CANADA AND THE CONTINENTAL U.S. :
(And I am really, REALLY sorry that I can’t send beyond that undefended border; but the Canadian postal system is pretty wacky and not all that efficient, and it would take far too long to get to you–not to mention it would cost me three months’ salary).
You may have read on Mihl’s blog a while back that the Ritter Sport people (who make a few very fine vegan chocolates) have, in their infinite wisdom, altered their peppermint formula so that it’s no longer vegan.
Well, darned if there isn’t at least one advantage to living up here in the snowy north: since our stock doesn’t sell as fast as it does in the States (what with only 1/10 the population), those minty bars are all over the place on our grocery store shelves! I double-checked the ingredients to be sure these were the “old” forumla, and then grabbed a whole stack of bars.
And I can’t wait to send them along to FIVE (5) lucky readers! To win one, just follow the contest rules, at the end of this post.
I got this idea from Amey, who held the first contest a while back–and of which I was one of the lucky recipients. So I can vouch that these bars are fabulous–dark, with a rich chocolate coating and smooth, creamy, sweet, pepperminty filling. Mmmm. Thanks again, Amey! Hope you win one this time.
II) FOR THOSE OF YOU IN THE TORONTO AREA:
(Again, how I wish I could extend the boundaries of this one, but you’ll see why I can’t in a moment).
[Chocolate Mint Chocolate Chip Cookies]
As many of you know, I’ve just completed the manuscript for my upcoming cookbook, Sweet Freedom. (According to my publisher, it should be available mid-April; I’m hoping that’s a firm date!).
[Butterscotch Blondies with Chocolate Chips and Dried Cherries]
The recipes are all free of wheat, eggs, dairy and refined sweeteners–in other words, all are vegan, kosher-friendly, lactose free and casein free; and many are gluten free.
And here’s your chance to experience the delectable taste of goodies made with these whole, healthy ingredients first hand!
[Lemon-Blueberry Scones; or variation of Orange Pistachio]
To help you become familiar with the types of desserts in the book, I’m giving away a prize pack of homebaked (by yours truly) goodies from recipes in the book.
[Raw Fig and Cherry Bars]
I’ll bake up any five types of cookie, bar, muffin or biscuit from those pictured on this page (and those listed at the bottom). As the winner, you get to choose which five you’d like! Then, I’ll deliver them to you, within the general Toronto area (Lake Ontario to the south; Highway 427 to the west; Highway 9 to the north; Highway 48 to the east).
[Fruity Cereal Chews]
If you live within those boundaries–or if you’re willing to meet me at an agreed-upon location within them–you’re eligible to win the prize pack!
[GF Coconut Macaroons on the left; GF Cashew Chocolate Chip Cookies on the right]
Because these are freshly baked and hand-delivered, I’m afraid I can’t send them through the mail. (I did try, once, to send my goodies to the States and they were stale, broken and really unappetizing by the time they arrived, so I’ve ruled that out this time).
[Seed Jumble Cookies]
I actually have no idea how many of you live in the Toronto area (I’m woefully deficient in techy skills so don’t know those stats). But think of it this way: if there are only three of you, your chances of winning just increased exponentially!
[Ultra Fudgy Brownies]
OKAY, SO HERE ARE THE CONTEST RULES:
[Triple- C Cookies (Cashew, Carob, Cardamom)]
To win either of the prizes, all you need to do is leave a comment at the bottom of this post, any time between now and January 30th. (Oh, and vote for me on the Food Blog Awards, or your entry is disqualified).
Kidding.
But you did look rather pale there for a second.
[Chocolate Chip Cookies]
To be eligible for the Sweet Freedom package, please indicate your five choices in your comment so I know you’re entering for that prize (and you’re still eligible for the chocolate bars, too!)
You can also receive an additional entry, just by mentioning the contest on your own blog (with a link back to this post). Be sure to let me know you’ve mentioned it, though, either through a trackback or through your comment here.
[Cinnamon Coffee Toffee Bars]
Remember, the contest will be open until midnight on January 30th. Once a winner is selected, I’ll get in touch and we can determine the delivery date together (some time mid-February. . . a Valentine’s Day treat, perhaps?)
[Carrot Raisin Oatmeal Cookies]
And the recipes for every one of the treats pictured here will be in the book.
[Ginger-Coconut Cookies]
Here are a few other choices for the prize package:
I’d love to bake for you! So go ahead and leave those comments, and let me know which goodies you’d like in your gift pack! (And don’t forget, if you have a blog, you can enter again by mentioning the contest and linking to this page on your own blog).
And if you’re not in the Toronto area, don’t worry–I’ll be holding one Sweet Freedom-related contest every month, right up until the book comes out.
Oh, and I promise to post an actual recipe next time.
I’d planned my own giveaway announcement today in honor of Obama’s impending inauguration, but that will have to wait for later, because I just found this out:
FIRST ANNOUNCEMENT: DDD IS A FOOD BLOG AWARD FINALIST!
(Sorry about the sneeze in there–just SO DARNED EXCITED!).
THANK YOU, to each and every one of you who visits this site regularly, who reads this blog and has provided such amazing encouragement and feedback over the past year, to those who suggested DDD for the award, and to the judges for choosing it. I have no doubt that this nomination is a direct result of all your support and comments! I can’t tell you all how thrilled I am to be nominated! (But I’m gonna try. . . ).
But the voting starts TODAY–so please vote! Voting extends to 8:00 PM on Saturday, January 24th, so you can celebrate Obama’s inauguration and still have time to vote!
If you like DDD and think this blog deserves to win. . .
GO OUT AND VOTE!!And even though DDD may be the underdog on the list (the Diet, Dessert and UnderDog?), it’s incredibly exciting even to be on the same list as those other blogs! Okay, before I get too “Academy Awards-speech” on you, here are the details:
Votes must be registered through the official Well Fed Network page, so be sure to click through from there. And please spread the word in case others aren’t aware of the awards!
I’ll post my other (giveaway) announcement in the next day or two, after the excitement has worn off a little (mine, not Obama’s). In the meantime, here’s that link again:
And one more time, THANK YOU. Have I ever mentioned that I think food bloggers and readers are THE BEST?
If you’re new to DDD or arrived via the Well Fed Network, welcome! Thanks for stopping by. You can probably gain a good sense of the writing from the following selection of posts:
Now, I’m off to watch history in the making (see, your votes DO count!!)
xo Ricki
“Sorry, Mum, we just can’t get excited about a blog award. . .oh, but wait–if you do win,does that mean you’ll be able to provide us with extra treats? Yay! Congratulations, Mum!”
The close friendship between my buddy Sterlin and me was soldered back in high school, when we first discovered that we were the only two girls in the entire school who had never had a boyfriend (well, I guess there was “BB,” too, but we figured that sleeping with the entire senior class had to count for something).
This revelation prompted an immediate sense of community between us, after which we spent endless hours (in the way that only teenagers can) on the telephone, musing about why we didn’t have a boyfriend, how much we wished we could have a boyfriend, what we would do if we ever got a boyfriend, and what it was other girls like BB had that we didn’t, allowing them to seemingly conjure streams of drooling boys trailing behind them like empty cans tied to a “Just Married” car bumper. Entirely unjustly, we thought, these girls enjoyed a surfeit of boyfriends, while we had to make do with an unrequited crush on our French teacher, Mr. Krauser.
But then, we discovered historical romance novels, and our focus shifted. You know the ones: innocent, nubile, yet spunky lass is swept away (usually literally) by swaggering, swarthy, self-assured rake with a (very well hidden) heart of gold. Over time, he wins her devotion, while she tames his savage nature. Well, we were spunky, weren’t we? Sterlin and I began to daydream, starry-eyed, about meeting a similar hero (even though we never fully understood exactly what a “rake” was) and riding off into the sunset, where he’d unravel the secrets of our nascent womanhood and we would charm his wild heart.
In the books, at least, we could get close to the most desirable of men. For some reason, these novels (at least, the ones I remember) all sported titles pairing two nouns, representing male and female: there was The Wolf and the Dove, and The Flame and The Flower (both Kathleen E. Woodiwiss masterworks) or perhaps The Raven and The Rose or The Pirate and thePagan (both by Virginia Henley). And let’s not forget my favorite, The French Teacher and the Girl with Braces and Long Hair Parted in the Middle Who Liked to Bake (okay, my memory may be a bit fuzzy on that one–high school was a long time ago!).
Well, given our combined paucity of feminine wilesflirting abilitylacy lingerie boyfriend-attracting attributes, we eventually decided to woo our guys with food (the way to a man’s heart, and all that). So Sterlin developed Date Pasta as her staple, while I attempted to perfect an ideal chocolate cheesecake, or brownie, or even muffin (since, you know, I had high hopes of my imaginary beau staying for breakfast).
Those erstwhile romantic efforts came back to me in a flash last week after I’d been browsing through some old cookbooks. Previously, I’d had a little email exchange with Lisa (Show Me Vegan) about buying or keeping cookbooks we no longer really use, or those that contain only a smattering of recipes still relevant to our newly acquired dietary habits.
One such tome in my collection is called The Breakfast Book, by Diana Terry (and though I’ve owned this book since the 1980s, I never realized until today that it was published in Australia–which, I may have mentioned, is the land of my dreams, with its picturesque vistas, lush wilderness, stunning cities, enviable weather, and dashing, rakish Aussie gentelmen–all of whom just happen to speak with that sexy Australian accent).
Ah, yes, well. Pardon me: back to the book. Terry offers a sample menu for a brunch with a decidedly orange theme. The lucky boyfriend guest is treated to Champagne with Grand Marnier, Scrambled Eggs with Wholemeal Brioches, Fresh Fruit with Ricotta-Orange Dip, and Viennese-Style Coffee. Of course, none of the recipes would suit me in its present form, but that certainly didn’t stop this spunky gal.
After reading about the citrus-suffused eggs that were then gingerly ladled over a split brioche, its top placed rakishly askew, I asked myself: “Who said tofu scrambles should be savory, anyway? Why not sweet? And why must they always be one shade shy of neon yellow? And couldn’t my own, homemade, biscuits stand in for a brioche? And just what does “rakishly” actually mean, anyway?”
So I created this scramble, which is slightly sweet and not too yellow. And it’s very creamy. And it has orange zest and juice in it. And you ladle it gingerly over the bottom of a carob and raisin biscuit, the top of which is placed rakishly askew over it.
And may I just say–I ended up loving this dish. In fact, our affair bordered on the torrid. Who needs a boyfriend? I’d rather eat this*. But if you’re feeling generous, go ahead and share it with your wolf, or your flame, or your rake.
[PS. Giveaway, as promised, will be announced in my next post--stay tuned!]
*Okay, not really. If I had to choose between a sweet tofu scramble and my sweet HH, of course the HH would win out. But just barely.
This dish makes a lovely first course for a brunch, and looks fairly impressive, too. If your biscuits are not the rakish kind, then just serve them in a basket with jams and spreads alongside the scramble. Add a crisp, green salad, for a full meal.
1 small onion, chopped fine
2 Tbsp. (30 ml.) extra virgin olive oil, preferably organic
1/4 cup plus 2 Tbsp. (90 ml.) natural smooth almond butter
2 Tbsp. (30 ml.) tahini (sesame seed paste)
1/4 tsp. (1 ml.) turmeric
2 Tbsp. (30 ml.) nutritional yeast
1/8 tsp. fine sea salt
zest of one large orange, preferably organic
juice of one large orange (about 1/3 cup or 80 ml.)
1 Tbsp. (15 ml.) pure maple syrup
1/4 cup (60 ml.) water
1/4 cup (60 ml.) fresh parsley, chopped fine
1 block (about 400 g.) firm or extra-firm tofu (the kind in its own plastic wrapper, not in a tub filled with water)
4-6 biscuits, warm (you can use my recipe, below, or another one)
In a large frypan, heat the oil over medium heat. Add the onion and sauté over medium-low heat, stirring often, until onions soften and begin to caramelize, 10-15 minutes.
While the onions cook, combine the almond butter, tahini, turmeric, nutritional yeast, sea salt, zest, juice, maple syrup and water in a small bowl. Whisk to create a creamy sauce.
Rinse the tofu and crumble it into scrambled-egg-like bits, or dice into small cubes. (If you have time, you can press it first to remove some of the moisture, but this isn’t necessary).
Once the onions are cooked, pour the sauce into the pan and top with the tofu. Stir to coat all the tofu bits with sauce. Add the parsley and stir it into the mixture. Reduce heat to low, cover and cook until heated through, 3-5 minutes.
Cut the biscuits in half and place the bottoms on single-serving plates. Spoon a generous serving of the tofu over the bottom and cover each with the tops, at–you guessed it–a rakish angle. Makes 4-6 servings.
Carob and Raisin Biscuits
1/4 cup plus 2 Tbsp. (90 ml.) plain or vanilla soy or almond milk
2 Tbsp. (30 ml.) extra virgin olive oil, plus more for brushing tops
1/2 tsp. (2.5 ml.) apple cider vinegar
1 tsp. (5 ml.) Sucanat or other unrefined evaporated cane juice
1/3 cup (35 g.) raisins
1/2 cup (70 g.) whole spelt flour
1/4 cup (35 g.) light spelt flour
1/4 cup (35 g.) carob powder
1 tsp. (5 ml.) cinnamon
2 tsp. (10 ml.) baking powder
1/4 tsp. (1 ml.) fine sea salt
Preheat oven to 425F (220C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
In a small bowl, whisk together the soymilk, oil, vinegar and Sucanat. Add the raisins and stir to coat them with the liquid mixture; set aside.
In a medium bowl, sift together the flours, carob powder, cinnamon, baking powder and salt. Pour the wet mixture over the dry and stir just until the mixture comes together in a soft dough.
Using a large ice cream scoop or 1/3 cup measuring cup, scoop the dough onto the cookie sheet 2 inches (5 cm.) apart. Wet your palms and flatten each biscuit slightly.
Bake in preheated oven for 10 minutes, then remove the pan and brush the tops of the biscuits with more olive oil. Rotate the pan and bake another 5-10 minutes, until the biscuits are well browned and dry. Allow to cool about 5 minutes before removing to a rack to cool completely. Makes 4-5 biscuits. May be frozen.
Just a quick note to let you know that the Menu for Hope results are in and the winners have been announced! You can check out all the lucky people (and review the list of amazing prizes) at Chez Pim.
In the meantime, I thought you’d like to know who won my prize–the package of one year’s subscription to Martha Stewart Livingmagazine, plus a 1-kilo (2.2 pound) jar of organic coconut oil from Omega Nutrition.
And the winner is. . . . .
* * * * Ms. Ligia Ortega * * * *
So, Ligia, “c’mon down” and claim your prize! Please contact me so I can arrange for a year’s delivery of the magazine, as well as a shipment of the oil.
I’ve still got my own little giveaway to announce and a regular blog post coming in the next day or two, so stay tuned!
“Mum, you know that we like coconut oil! It’s especially appetizing when slathered on dog treats, but we’re happy with the bits that fall on the floor, too. So how come you never told us about this contest?”
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
[With Collards, Chard and Red Onion]
It’s been a truly crazy past week, what with our new semester starting up today at the college and my cookbook deadline being perilously close.* (And let’s not forget the Golden Globes from last evening–didn’t B & A look marvelous amidst the hubub and Moet & Chandon? And did you hear that Tracy Morgan is the new face of the US? But Mamma Mia, that Ms. Streep is timeless! ) With all that, there’s been no time for handiwork in the kitchen.
Instead, here’s what I’ve been eating lately–and by “lately,” I mean pretty much every day. I’ve made this three times in the past six days: it’s quick, it’s easy, it’s delicious and it contains nature’s most nutritious vegetables, leafy greens. And with all the deepbrowns, ochres, ambers and ecrus I’ve been consuming over the past few weeks, I figured it was time for some green.
[With Collards and Yellow Onion]
Besides, I adore leafy greens and have been trying to include them in my diet more often. Jagged, zippy dandelion greens are like the tough kid in the schoolyard, the punk who wears his black leather jacket like a trophy and loiters in the corner of the schoolyard chain-smoking. With a hard and bitter exterior, he’s really a sweetheart once you get to know him. Collards, with their elegant, frond-like shape, are the modern jazz dancers of the group, deftly swaying side to side as they harmoniously meld the delicate and the cacophonous. And kale, my very favorite, is the ditzy neighbour, the plucky, perky best friend, the Mary Richards of leafy greens; she fidgets and bobs and sighs histrionically, clad in her ruffly collar and matching cuffs–she’s a little wacky, maybe, but always honest and reliable. How could you not love greens?
This dish was created when I had intended to try out a recipe for brussels sprouts and apples I read about on Vegalicious a while back. When I discovered I had no sprouts, I opted for the greens instead (heck, they’re all brassicas, right?). Using the other recipe for inspiration, I threw this together. It was ready in ten minutes, and I was left to marvel that something so simple could taste so good.
The barely-wilted greens are chewy and toothsome, while the apples and onions, having softened and caramelized slightly, provide a balancing sweetness to the slightly bitter leaves. The addition of lemon juice here, besides imparting an appealing tang, renders the minerals in the vegetables more bio-available (and thereby more easily absorbed) so you can best benefit from their high mineral content.
* As to the cookbook, right now, it looks as if the publication date will be mid-April; I’ll report back as soon as I’m given a “firm” date from the publisher. What this means, however, is that my blogging may become slightly more sporadic over the next few weeks, as will my commenting on other blogs. But know that I’ll keep reading and enjoying all of your blogs even if I don’t make my presence known. And I do hope that you will still comment here–I always look forward to, and read, every single comment on this site–it is truly a high point in my day!
Perfect as a quick weekday side dish or a great lunch main, this recipe comes together in no time an is infinitely adaptable: for a main course, add cubed tofu or lgihtly toasted nuts or seeds. A few raisins or currants tossed in would also work well. And feel free to switch up the greens or combine several types for equally good results.
1 large bunch collard greens, chad, kale or a combination
1 medium red or yellow onion, cut in half and sliced thinly
2 Tbsp. (30 ml.) extra virgin olive oil, preferably organic
1-3 cloves garlic, finely chopped
1 large sweet apple (I used Gala),washed, cored, cut in eighths and sliced
1-2 tsp. (5-10 ml.) apple cider vinegar
juice of 1/2 lemon
salt and pepper, to taste
Wash and dry the greens and remove any thick stems. Stack the leaves in batches, roll up along the long side, then cut across the roll into slices, creating thin strips. Set aside.
Heat the olive oil over medium-high heat in frypan and add the onion; sauté until the onion begins to soften and turn translucent, about 4 minutes. Add the garlic and apple slices and continue to sauté until the apples begin to soften, another 2-3 minutes. Add the greens, vinegar, lemon juice, and salt and pepper. Toss briefly to coat the greens, then cover and allow the steam to wilt the greens, about 5 minutes, stirring occasionally. Serve immediately. Makes 4 side dish or 2 main course servings.
When I was asked a while back whether I’d like to review 
