Search Results for: ice cream

afternoon tea at the banff springs hotel

February 25, 2015 By Fareen 1 Comment

We are so lucky to have the mountains so close to us. With Banff just an hour away, I always feel like we should go more often. One of Banff’s gems is the Banff Springs Hotel. Like a castle among the rockies, this historic hotel is one which we love to visit.

While at a conference there a couple of weeks ago, I had my afternoons free to do what I pleased. I decided afternoon tea for one was in order. Afternoon tea was on the second level of the Rundle Lounge. The view was absolutely stunning!

There was a whole list of teas to choose from, ranging from the classics like Orange Pekoe to some fun ones like Bubble Gum. They had a tea cart holding all the choices and they happily obliged when I wanted to smell them all. I decided to be safe and enjoyed the Earl Grey.

Before the tea even arrived, my lovely server brought a bowl of fruit to start, a palate cleanser.

This was followed by a couple of warm scones served with clotted cream and strawberry jam. Scones and clotted cream – yum!

Next came the three tiered tray filled with sandwiches and dessert. The sandwiches were so tasty and included egg salad, smoked salmon, heirloom tomato, grilled vegetable and waldorf chicken. These were so good and were more than enough to fill me up. My favourite was the smoked salmon and the grilled vegetable.

Tea service ended on a sweet note with a variety of desserts. Coffee macarons, french Madeleines, cake on a stick and little tarts were part of the finale. By the time I was done, I was stuffed and satisfied.

It was a great afternoon with a great view. Definitely an experience I’d like to have again with hubby or with some girlfriends.

canada beef culinary series in mexico

January 28, 2015 By Fareen Leave a Comment

While in Mexico staying at the Generations Resort by Karisma, we were able to enjoy the Canada Beef Culinary Series. For the past year, each month had a whole week dedicated to Canadian Beef. The program highlighted a different chef from Canada coming up with some great beef creations. The dishes were then paired with a wine by an expert from Jackson Family Wines. This was such a successful collaboration that the Culinary Series is back for 2015!

While we were there in December, we were treated to food by Chef Roger Sleiman from Kelowna. while wine pairings were done by Ben Fine from Jackson Family Wine.

I enjoyed the cooking class one night while hubby and I both attended the gala dinner. Take a look at some of the delicious dishes that we enjoyed!

Lime Marinated Canadian Inside Skirt

Watermelon, Feta, Mint, Pepitas

Spice Rubbed Canadian Top Sirloin

Cabbage and Radish Slaw, Avocado

Canadian New York Strip Steak

Corn Puree, Chimichurri

Canadian Beef Carpaccio
Arugula, Fried Capers, Parmesan, Mustard Aioli

Marinated Canadian Tri Tip

Grilled Ratatouille, Pesto

Coffee & Ancho Braised Canadian Short Rib

Mushroom Arancini

Canadian Beef Tenderloin

Anna Potato, Braised Cambray Onion

Dark Chocolate Cremeux Tart

Cream, Caramel

thai chicken larb

January 23, 2015 By Fareen 4 Comments

Around here, we love our thai food! I had been to Thailand once before, when I was in junior high. I’m determined to go back and learn the secrets to their delicious food. The curries, the rice, the salads – it’s just too good!

Larb seemed like something easy to prepare and it was! I had looked at many different recipes and they were all so different. I took components of what I liked, and what I had in the house, and made this version. I left out the chilis, opting to use Sriracha on top, so that everyone in the house could enjoy it. Although, truth be told, I’m pretty sure Q can handle things spicier than me.

With lemongrass, mint and lime, this dish was screaming with flavour. Even 9 month old Z enjoyed it! Although I was hoping for leftovers, there were none in sight! This will definitely be making the rounds again next week.

Thai Chicken Larb

1 lb ground chicken
1/2 TB minced garlic
1/2 TB fish sauce

Handful of mint
Handful of cilantro
1 2″ piece of lemongrass, chopped
1 green onion, chopped
1 shallot, chopped

1 lime, juiced
1 TB brown sugar
2 TB fish sauce

lettuce
Sriracha sauce

Brown the chicken with the garlic and fish sauce. Once cooked, add the mint, cilantro, lemongrass, green onion and shallot. In a bowl, combine the lime, brown sugar and fish sauce. Once the herbs and vegetables are mixed with the chicken, add the lime mixture. Scoop into lettuce cups and top with sriracha.

vitumbua

January 20, 2015 By Fareen Leave a Comment

Hubby was away this weekend but we kept ourselves busy. Q and I made it to the movies to see Paddington, which I just loved! Set in London, it really made me miss the place. Definitely worth a visit soon!

Breakfast was a treat this weekend with my mom making vitumbua, an East African treat. Made with rice flour and coconut and flavoured with cardamom and nutmeg, these little cakes are brown almost crunchy on the outside and fluffy on the inside.

These are made in kadais, kind of like little cast iron woks.They can also be made in a dutch pancake pan. These are perfect for breakfast with a steaming cup of chai.

Vitumbua

2 lb rice flour
2 tsp instant yeast
3/4 of a 141 g package of pure creamed coconut
3 eggs
2 1/2 cups sugar
1/2 tsp cardamom
1/2 tsp nutmeg
water

On the stove, combine 1/2 cup of water with the coconut until it is melted. Combine this with the flour and yeast and add enough water to make a thick batter. Keep overnight.
In the morning, to the yeast mixture, add eggs, sugar, cardamom and nutmeg. Mix well. Let this sit for half an hour.

If using a large kadai, add 2 TB of oil to each pan and heat the oil on high heat. Once heated, turn down the heat to medium, add 1/4 cup of batter and cook until brown. Turn using a couple of spoons or forks and continue cooking. Each vitumbua takes approximately 5 minutes to cook.

accordion potatoes

December 18, 2014 By Fareen Leave a Comment

In my special delivery from The Little Potato Company, I received a package of cute little fingerling potatoes. I thought these would go great with our Turducken dinner and was the perfect time to try accordion or hasselback potatoes.

I sliced each potato, stopping before I reached the bottom. I then drizzled the potatoes with olive oil and sprinkled some salt and pepper. They cooked for about half an hour on 350 degrees. When they were done, I pulled them out of the oven and drizzled on some more oil and sprinkled them with Parmesan cheese. A handful of green onions provided a nice crunch and contrast and cilantro made the finishing touch.

These were so tasty! They had a nice crisp outside but the centers remained soft and creamy. I’ll definitely be making these again!

hazelnut nutella cookies

November 14, 2014 By Fareen 12 Comments

Q was home sick for a few days last week. It seems like something nasty is definitely making its rounds. While most of his time involved naps and movies on the couch, we also managed to squeeze in some cookie making. I love chatting with Q while we are busy making something delicious. You can learn a lot from a six year old in the kitchen while they are distracted with stirring and measuring.

I had noticed a bag of hazelnuts sitting in the pantry just waiting for something tasty. I decided that these roasted would be perfect with some chocolate chips in cookie form. We decided a swirl of Nutella would be nice too.

We roasted the hazelnuts in a 350 degree oven just until we could smell the oils. I got a little distracted though, and almost burnt the lot! The nuts that we were using had skins on them so I dumped them into a tea towel and rolled them around until they were peeled. I chopped the nuts while Q measured out the sugar and flour. Once the batter was done, we took a big spoonful of Nutella and did a rough mix so that it was swirled through.

The cookies turned out amazing! The nuts and chocolate made them chunky but the cookies were soft and chewy. They were a great afternoon snack with a cold glass of milk. The toasted nuts added a great crunch and flavour. Even hubby, who normally stays away from the sweet stuff, enjoyed a few!

Hazelnut Nutella Cookies

1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
1 cup hazelnuts, roasted and chopped
1 TB Nutella, heaping

Cream the butter and the sugars. Add the egg and vanilla. In the center of the mixture, add the flour, baking soda and salt. Mix until combined. Add the chocolate chips and nuts and mix until incorporated. Roughly mix in the Nutella. Bake at 350 degrees for 12 minutes. Makes approximately 2 dozen.

vij’s lamb with fenugreek sauce

October 6, 2014 By Fareen Leave a Comment

Today we celebrated Eid Al Adha, also known as the Festival of Sacrifice. It seemed appropriate to have lamb and a great excuse to try out a recipe I had been eying.

Most people who know of Vikram Vij know that the dish he seems to be most associated with is his lamb popsicles in a fenugreek cream curry. I had been meaning to make it for a while and luckily remembered this recipe the last time I was at the grocery store. I was unable to find a whole rack of lamb but was lucky to find some individual chops.

The recipe seemed easy and even with a couple of sides, dinner came together really quickly. The highlight of the meal was the vibrant yellow fenugreek sauce. It paired perfectly with the lamb chops and even worked with the mashed potatoes and green beans.

It was a really tasty meal and definitely a special one to celebrate Eid. I’m also very happy to have a jar left of the creamy sauce.

Vikram Vij’s Lamb Popsicles in Fenugreek Cream Curry
From FoodNetwork.ca

Lamb:
¼ cup sweet white wine
¾ cup grainy yellow mustard
1 tsp salt
1 tsp ground black pepper
4 lb. French-cut racks of lamb, in chops

Curry Sauce:
4 cup whipping cream
1 Tbsp salt
1 tsp paprika
½ tsp ground cayenne pepper
1 Tbsp dried green fenugreek leaves
¼ cup lemon juice
¼ cup canola oil
3 Tbsp garlic, finely chopped
1 tsp turmeric

Lamb
Combine wine, mustard, salt and pepper in a large bowl. Add lamb and coat well with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.

Finish lamb: Preheat a stove-top cast iron grill or barbeque to high heat. Place lamb on the grill and cook for 2 to 3 minutes per side.

Curry Sauce
In a large bowl, combine cream, salt, paprika, cayenne, fenugreek leaves and lemon juice. Heat 3 to 4 Tbsp of the oil in a medium pot on medium heat and sauté garlic until golden. Stir in turmeric and cook for 1 minute. Stir in the cream mixture and cook on low to medium heat for about 5 minutes, or until it is gently boiling.

To serve: Serve popsicles piping hot off the grill. Place four to five lamb chops on each plate. Pour the cream curry over the meat or ladle it into a small bowl and use it as a dipping sauce for the popsicles.

avocado pasta sauce

April 11, 2014 By Fareen Leave a Comment

I have a new favourite pasta sauce / dressing! After seeing so many people post pictures of the avocado pasta on Instagram, I decided that it was something I needed to try. I know the recipe is in Angela Liddon’s new “Oh She Glows” cookbook but I was so happy that I was able to find it on her blog.

With lemon, garlic and basil incorporated into the creaminess of the avocado, it is perfect on pasta – so fresh and flavourful! I find it also goes great with salad, brightening things up immensely.

The sauce comes together easily in a food processor and was so simple to make. Q took charge of this one, tossing things in. He loved it so much, he licked the processor bowl! We threw the sauce with orecchiette and topped it with roasted salmon. Just thinking about that satisfying meal makes me hungry.

Avocado Pasta
From Oh She Glows

1 medium sized ripe avocado, pitted
1/2 lemon, juiced
1 – 3 garlic cloves
1/2 tsp salt
1/4 cup fresh basil
2 TB extra virgin olive oil

Place the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Add the avocado, basil and salt. Process until smooth and creamy. Pour sauce onto pasta and toss until fully combined. Serve immediately.

happy heart day! celebrating with chocolates, cookies and treats

February 14, 2014 By Fareen Leave a Comment

Happy Valentine’s Day! Hope you all have a fabulous day spending time with the ones you love…or take the time to spoil yourselves rotten!

Hubby and Q woke up to a bouquet of chocolate dipped strawberries and some homemade chocolate turtles. Cocoa spiced pecans were also packed into jars for my two loves.

Every year, I make hubby a chocolate treat. In the past there have been truffles, home made Ferrero and even Almond Joy. This year, I decided on Turtles! They were super easy to make, although a little less time cooking the caramel would have been ideal.

In case you overcook your caramel like I did, just chop the chocolates up and use them to top chocolate covered strawberries! It adds the perfect crunch to the juicy berries.

Shortbread cookies for work and cupcakes from yesterday’s kindergarten party rounded out our Valentine’s table. I had a box of President’s Choice Red Velvet mix from the holidays so made up the batter for that as well as the batter for sour cream cake. A scoop of each created the perfect red and white cupcake for Q to decorate with cream cheese frosting.

Chocolate Turtles

1 cup whole pecan pieces
1/2 cup cream
1/2 cup butter
1 1/2 cup brown sugar
1 TB water
1 cup chocolate

Toast the pecans and place them in pairs on a parchment lined cookie sheet.

Combine the cream, butter, brown sugar and water. Stir over medium heat until combined and smooth. Let the mixture come up to a boil and cook without stirring until 240 degrees on a candy thermometer. Watch the caramel mixture carefully. Let the caramel sit for a minute and then pour a spoonful on each pair of pecans. Let the caramel set for at least an hour.

Melt the chocolate in a microwave, stirring after every 30 second interval. Pour a spoonful on each caramel pecan bite. Let the chocolates set in the fridge.

cauliflower alfredo sauce

February 3, 2014 By Fareen 2 Comments

The other day, on Facebook, I noticed a recipe for cauliflower alfredo sauce. I was intrigued and knew I had to try it. Cauliflower seems to be the “it” vegetable lately, transforming into a variety of things like “bread” sticks and pizza crusts.

This sauce is super easy to make. In a blender, just whiz together the cauliflower, the water that it was cooked in, some garlic that’s been cooked in butter and a little bit of milk and you have a creamy, delicious sauce. I used a lactose-free milk so that the sauce could be enjoyed by everyone.

Top the pasta and sauce with some cheese and elevate the dish even further with a drizzle of truffle oil. So divine! It’s a perfect dish for Meatless Monday or with some chicken or shrimp.

Cauliflower Alfredo Sauce

1/2 head cauliflower
4 cloves garlic, or 2 tsp minced
butter
salt
pepper
1/4 cup milk

Saute the minced garlic in butter over low heat. Cook for several minutes until garlic is soft and fragrant.

Bring water to a boil in a large pot.Add the cauliflower and cook for approximately 10 minutes or until the cauliflower is tender. Using a slotted spoon, transfer the cauliflower to the blender. Add 1 cup of the cooking liquid, the garlic and butter, salt, pepper and milk and puree until smooth.