Fly by the seat of my pans

Some people revel in the consistency and precision that baking requires. I am much more of a "pinch of this, dollop of that" kind of cook. Level measurements be damned. Which means I'm often too lazy (or too daunted) to attempt to bake something.

But last night I was in the mood for something sweet and crunchy to go with my tea, and I had all the right ingredients on hand, so I thought 'what the heck' -- this recipe seems simple enough. It even calls for a "pinch" of salt. How delightfully imprecise!

ORANGE ALMOND BISCOTTI

Ingredients:


2 1/4 cups all-purpose flour
1 1/4 cups white sugar
1 pinch salt
2 teaspoons baking powder
1/2 cup sliced almonds
1 tablespoon orange zest
3 eggs, beaten
1 tablespoon vegetable oil
1/4 teaspoon almond extract


Directions:


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet, or use parchment paper (much easier).


2. In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.


3. Separate dough into 2 pieces and roll each one into a log about 6-8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes.


4. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. (Bonus: at this point you get to sample the end pieces, since they won't sit level on the sheet, anyway...)

5. Set cookies on their sides back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after halfway through.

Finished cookies should be hard and crunchy, and consumed with a hot beverage while you put your feet up and read trashy magazines on the sofa.

Just around the corner now...

Photo: The Sartorialist

Ode to Autumn

Season of mists and mellow fruitfulness,

Close bosom-friend of the maturing sun;

Conspiring with him how to load and bless

With fruit the vines that round the thatch-eaves run;

To bend with apples the moss'd cottage-trees,

And fill all fruit with ripeness to the core;

To swell the gourd, and plump the hazel shells

With a sweet kernel; to set budding more,

And still more, later flowers for the bees,

Until they think warm days will never cease;

For Summer has o'erbrimm'd their clammy cells.

 

Who hath not seen thee oft amid thy store?

Sometimes whoever seeks abroad may find

Thee sitting careless on a granary floor,

Thy hair soft-lifted by the winnowing wind;

Or on a half-reap'd furrow sound asleep,

Drowsed with the fume of poppies, while thy hook

Spares the next swath and all its twinèd flowers:

And sometimes like a gleaner thou dost keep

Steady thy laden head across a brook;

Or by a cyder-press, with patient look,

Thou watchest the last oozings, hours by hours.

 

Where are the songs of Spring? Ay, where are they?

Think not of them, thou hast thy music too,—

While barrèd clouds bloom the soft-dying day

And touch the stubble-plains with rosy hue;

Then in a wailful choir the small gnats mourn

Among the river-sallows, borne aloft

Or sinking as the light wind lives or dies;

And full-grown lambs loud bleat from hilly bourn;

Hedge-crickets sing; and now with treble soft

The redbreast whistles from a garden-croft;

And gathering swallows twitter in the skies.

 

- John Keats

A land without billboards

Bon voyage to me! I'm off on a long-awaited holiday with some very dear friends. I can't wait to get in the car and drive up hills and down dales and just take a deep breath and think of nothing else besides where my next cup of coffee will come from, how many cows we pass and whether we'll try ALL the flavours at Ben & Jerry's factory.

Vermont, here we come!

12/10ths

Don't let your eyes deceive you. This is not a charcuterie plate. It is THE charcuterie plate. My tastebuds were the lucky recipients of this gastronomic bonanza a few days ago, for a birthday dinner (sadly, not mine) and I can still taste it. Even the accompanying pickle and mustard selection was a delight. But the crowning glory -- which you can see in the top-right corner of the board -- was the lardo.

What is lardo? I feel a bit sorry for you if you have to ask. Lardo is made from the thick layer of fat directly below the skin of a pig; the fat is carefully removed and cured in salt and spices. The result is something I can only describe as carnivorous butter -- it literally melts on your tongue, releasing the sweet, smoky flavours and seasonings. It changed my life (once I got over the fact that I was eating pure fat, that is).

The rest of the dinner was equally amazing, and recounting every detail would take far too long. Suffice it to say, I was in heaven. And in heaven, they serve asparagus.

Oh, but not just any old asparagus. Fat, juicy spears of white asparagus, simmered in a water bath flavoured with butter and a bit of sugar to counteract the natural bitterness of the asparagus. Then it tossed with lots (!) of juicy morel mushrooms and wild leeks (known as ramps). Honestly, I could've eaten nothing but this and been satisfied.

That is, until it came time for dessert:

Ah, lemon curd. How do I love thee? Let me count the ways: almost sour enough to make my lips pucker, yet not so sour that the flavours were lost. Topped with frozen raspberry bits and a sorbet made of buckthorn berries. Keep your molten chocolate clichés and your derivative crème brûlées. This is the way to my heart.

So after 2.5 hours of feasting, including many complimentary dishes that were kindly delivered to our table, we were stuffed. I mean, REALLY stuffed. Which is where the title of this blog comes from: for years now, my best friend and I have used this fractional system of measurement to describe our stuffed-ness after any meal. Generally, if we finish and still feel like there's room left (which is the responsible way to eat, I suppose), we are usually around 7/10ths or 8/10ths. Full to the brim? 10/10ths. 

This meal, my friends, put me joyously over the top to an unprecedented 12/10ths. I have never been so full, or so happy, after a meal. 

If you'll excuse me, I think I still need to digest....

Cheers to long weekends

I'm very excited to have the first long weekend of the summer just one day away!

Four whole days (most of which are predicted to be sunny and hot) to drink fair trade coffee, see blockbuster movies, catch up with favourite friends, eat too much good food, celebrate loved ones (happy birthday mom!) and wiggle my freshly-pedicured toes in the grass.

Life is good on a long weekend.

The art of relaxation

Go. Go. Go. Go. Go. Go. Go. Go some more.

That's pretty much been my life for the past month. I supposed it's a blessing in this economy to have a job that keeps me busy. But burnout is always lurking around the corner, and sometimes you need a little push to help you remember to stop and smell the roses (and fresh, non-cubicle air). Or, in my case, how to chill out. 

Like this, preferably.

Signs of the times

When it comes to holiday photos, I am notorious for making sure I'm conspicuously absent. It's not that I don't enjoy seeing myself in exotic situations (ok, I really don't), but there are so many other more interesting things to capture. Beautiful sunsets. Imaginative architecture. Colourful locals. 

But most of all, I love taking photos of signs. Because signs, when done right, really give you a feel for what a place is really all about. Like this one, from my recent Hawaiian getaway:

How great is that? I mean, this is miles beyond a little yellow ticket stuck under a windshield wiper. This required EFFORT. And tape.

Then there's this one from a trip to London a few years back:

 

Who could argue with that logic? It's funny because it's true.

Speaking of logic, educational signs are often boring...but sometimes, you come across one that hints at the personality behind the copywriter (for whom I'll always have a soft spot), like this:

But this has got to be my all-time favourite. I passed it one day as I was wandering through the town of Byron Bay in Australia -- and it stopped me in my tracks (nearly doubled over with laughter). Its brilliance lies in the perfect marriage of brutal honesty and tongue-in-cheek self-awareness:

I coudn't have said it better myself.

Let them eat (cup)cake

Aren't these the prettiest cupcakes ever? Of course, I'm a bit biased in my observation since I helped make these for my best friend's bridal shower last year. They turned out great, if I may say so, and were the hit of the party.

They came to mind because I met said friend for brunch today, after she'd dragged herself out of bed on a lazy Saturday morning to snag some fancy red-velvet-with-cream-cheese-icing cupcakes at a local bakery. So in-demand are these cupcakes that no pre-ordering is allowed: it's strictly first-come, first cupcake.

But if you're not inclined to wait in line, or want to impress the pants off your friends and family, you can make them yourself. From scratch.

Hey, nobody said true love was easy...

Red Velvet Cupcakes
(adapted from simplyrecipes.com)

While most red velvet cakes get their distinctive colour from food dye, during World War II (when many foods were rationed) bakers used boiled beets to enhance the color of their cakes. I guess necessity really is the mother of invention!


Cupcakes:
1 1/2 cups of sugar
1/2 cup (1 stick) of butter, room temperature
2 eggs, room temperature
2 1/3 cups of cake flour
2 tablespoons of Dutch-processed cocoa powder
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of buttermilk
1 1/2 tablespoons of red food coloring
1 teaspoon of vanilla extract
1 teaspoon of distilled white vinegar


Frosting:
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
2 - 3 cups of powdered sugar
1 teaspoon of vanilla extract


For Cupcakes:
1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.


For Frosting:
1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

Sweet beginnings

Freshly-made waffles with locally-grown macadamia nuts,strawberries and real maple syrup -- if this were my regular breakfast, it really would be my most important meal of the day!

Deeelish.

Location, location, location

Aloha!

After eight days of relaxation, degustation and complete beach gratification, I'm back. What a marvelous adventure! Exploring Hawaii was a dream come true, and as a solo trip it was rewarding in ways I didn't expect. Every day was full of discovery, from the one-day-only free admission to the aquarium (score!), to new and exciting places to eat. Such as this:

 

This is the oceanside bar at the Sheraton Waikiki, called The Edge, with the famous Diamond Head volcanic crater standing proudly in the distance.

Now, I wasn't staying at the Sheraton (don't even think I could've afforded to sleep in their parking garage), but after walking down a side lane and turning round a corner, I stumbled upon that heavenly view and decided to stop and treat myself to lunch.

Which, in fact, turned out to be the best lunch I had in Hawaii. Judge for yourselves:

  

Is that not the tastiest-looking burger ever? We're talking pure carnivorous heaven! The black angus beef was flavourful and juicy, and the caramelized onions perfectly complimented the chipotle rum BBQ sauce. The fries were perfection -- I don't know how they did it, but they were extra crispy, crunchy and just a little bit sweet, brought to life with a dusting of sea salt.  

But the best part -- and forgive me, but my Polish roots are about to show -- was the pickle. Yes, the pickle. It was firm and crisp with loads of delicious, briny, garlicky-dill flavours. Yet not too salty...the star of the show was definitely the pickle formerly known as cucumber. Mom would be proud.

And of course, the whole meal was made infinitely better by the view. I know they say presentation is what really makes a dish. But how can you not rave about a burger when, while you're eating it, you're staring out at this:

 

Waiter, I'll have another...

Battery recharge

Been a tough week, a tough few months...hell, I can't remember the last time I actually took a breath and RELAXED for a week. I'm way overdue. See you in a week.

Rocket Girl

When I was a kid, every day seemed like an adventure. At least, that's how I imagine it was. Truth is, I really don't have a lot of memories from when I was little. Oh sure, a few events are seared into my memory (particularly a nasty meeting between my left knee and a sharp chain link fence), but on the whole? I can't willingly recall the average temperature of my day-to-day existence.

I'm told I was quite the curious little monkey. Started reading when I was four. Made up poetry about vegetables (a post best left for another day, trust me). Adored my pink teddy bear. Beyond that, I don't remember a whole lot of detail.

Except this jungle gym. I remember it like it was yesterday: the shape of a rocket ship, it had a steering wheel mounted at one end, and whenever my mom brought me to this park I'd make a beeline for it and climb it for hours, pretending to steer myself around the stars.

I guess I haven't strayed too far from my beginnings, considering I read and write for a living (and have a slight obsession with girly accessories) but finding adventures is getting harder and harder. Life is just not as carefree as it was 30 years ago. Career. Mortgage. RESPONSIBILITY. Yikes.

I think it's time for another trip in a big rocket ship.

Designer granola

I'll admit it...I can be a name-brand snob. I love me some Louboutins; can't help but crave Chanel. And when it comes to granola, I recently fell in love with a gourmet brand that costs easily twice what most others go for. And I kept buying it, because it was so darn good...

Now, I may have champagne tastes, but my budget hovers closer to the prosecco pricepoint, so I recently made the leap to make my own granola. And boy, am I glad I did. Once I realized how easy -- and delicious -- homemade granola could be, I turned my back on the pricey stuff forever.

The best part (besides the extra savings that go right back into the shoe fund) is that I can customize my granola to my exact taste. We're talking haute-couture oats at their finest. More cinnamon? Why not? Almonds AND walnuts? Don't mind if I do. Dark chocolate bits? Now we're talking!

And this recipe -- using heart-healthy olive oil and immune-boosting honey as the main binding ingredients -- is a perfect balance of sweet and peppery that's hard to find in most commercial versions.

This is one no-name product I can totally stand behind.

Olive Oil Granola
(adapted from Canadian House & Home Magazine)

3/4 cup honey
1/3 cup extra-virgin olive oil
2 tsp vanilla extract
1/2 tsp kosher salt
1/2 tsp cinnamon or nutmeg (or a bit of both)
3 cups old-fashioned rolled oats
1 cup nuts (raw almonds, walnuts or pecan halves)
1 cup green pumpkin seeds
1/2 cup dried cranberries (or any dried fruit you prefer)
1/2 cup dark chocolate bits (optional)

1. Preheat oven to 300°F. Line a large, rimmed baking sheet with parchment paper.
2. Combine honey, olive oil, vanilla and salt. Add oats, spices, nuts and seeds, and toss well to coat. Spread in an even layer on baking sheet. Bake 35-40 minutes, stirring about every 10 minutes, until golden and toasted. Remove pan and let cool on a rack. (At this point, the granola will still seem moist and un-granola like; don't worry, it will crisp up as it cools.)
3. Transfer to a large bowl and add the dried fruit. Toss to combine. Store at room temperature in an airtight container. Stays fresh for 2 weeks, though I have yet to have it last that long!

Lost in a shaft of sunlight

Welcome to Curious Magpie!

Truth be told, I’ve been thinking of this (my first sentences of my first blog) for quite some time now. I’ve been hesitant about putting the proverbial pen to paper – or, more accurately, fingers to keyboard – for many of the usual reasons. What do I have to say? Will anyone read it? Will my mother think I'm crazy?

Thankfully, dear reader (I’m not vain: I’m pretty sure there will only be one of you at first), the little shaft of sunlight that just fell across my desk has finally spurred me into action. If spring is a time of new beginnings, then why not for me, too? I’ve carved out a little space in cyber-space to share my thoughts, my favourite things (many of which are sparkly and pretty, an obsession I happily share with the aforementioned magpie), and my adventures big and small.

So here begins my little journey…I hope you enjoy the ride.

M.

 

For most of us, there is only the unattended

Moment, the moment in and out of time,
The distraction fit, lost in a shaft of sunlight,
The wild thyme unseen, or the winter lightning
Or the waterfall, or music heard so deeply
That it is not heard at all, but you are the music
While the music lasts. These are only hints and guesses,
Hints followed by guesses; and the rest
Is prayer, observance, discipline, thought and action.

T.S. Eliot, The Dry Salvages (No. 3 of 'Four Quartets')