Sunday, November 15, 2015

Oven Baked Fries Recipe

In the theme of my last post, here is another post featuring potatoes. Dan had a hankering for fries and as we have no deep fryer, he had to resort to finding another way. Of course, oven baked fries were the answer. Using a bunch of different techniques including Kenji from Serious Eat's vinegar water solution for boiling the potatoes, here is what we did. 


  • 2 pounds of potatoes
  • 8L (2 quarts) water 
  • 1 tsp salt
  • 2 tbsp vinegar
  • 1/4 cup canola oil
  • extra salt and pepper for flavouring

As with any recipe for fries, first wash your potatoes. We left the skin on our potatoes as it gives a different flavour to the resulting fries. 

Four potatoes just washed and ready to be turned into oven baked fries.

Next, slice the potatoes lengthwise and into fries. Of course, please be careful at this step if you do choose to use a mandolin (What you don't see in these photos is Dan cutting his finger on our mandolin! Don't worry, he is better now but I did come home to quite a sight that night). 

Wednesday, October 28, 2015

Recipe for Hasselback Potatoes and a Castello-Burnt Giveaway

A square dish with a Hasselback Potato stuffed with brie cheese being lifted out.
Hasselback Potatoes
Disclaimer: For the upcoming movie - Burnt starring Bradley Cooper, Castello® asked me to come up with a recipe using one of their cheeses. I received a package in order to inspire me to develop a recipe and Castello has offered readers of my blog a prize pack (keep reading to find out more!). This recipe does not hinge on only using Castello cheese, you can use any cheese you like.

Dan and I have been wanting to make this style of potatoes for a while! I love how they look and more importantly how crispy each slice is after they have been baked in the oven. Having bits of melty cheese on each slice is a huge bonus too! I hope you enjoy them as much as I do. Try not to burn your fingers on them as they come out of the oven sizzling with melted cheese!
Picture of Hasselback Potatoes from above (4 of them) in a red square serving dish.

Sunday, October 25, 2015

Recipe for Home Made Saskatoon Berry Ice Cream

Ever since we got our own ice cream attachment for our Kitchen Aid, Dan and I have been in love with making our own home made ice creams. We have made a range of ice creams in the past including fruit flavoured ice creams, frozen yogurt and coffee ice creams (you may have even seen photos of them on instagram)! I am surprised that I didn't blog any of our recipes yet, but that will change with this post. Today, I am sharing with you our Saskatoon Berry home made ice cream recipe. Over the summer months we foraged significant amount of saskatoon berries, which I wrote about in my Saskatoon Berry Pie recipe, and some of the berries we ended up freezing.

Making your own homemade ice cream is fairly easy and only needs a few ingredients. While having an ice cream maker is not necessary, it does make it easier during the churning process. 

  • 510g Saskatoon Berries
  • 5 egg yolks (94g)
  • 94g Granulated Sugar
  • 3/4 cup (188g) whipping cream 
  • 3/4 cup (188g) 1% milk

  1. Measure all the ingredients. If you don't have a scale, the proportions we used is 1 part egg yolk to 1 part sugar to 4 parts whipping cream or milk (or a combo of both). I used 5 egg yolks here because I just finished making some macarons which always leaves us with leftover unused egg yolks. If you use all whipping cream for your recipe, the resulting ice cream is more rich.
  2. For this recipe, we used our Vitamix to make the ice cream base as we have found that it cuts the time for making the custard substantially! That, and I no longer have to use a double boiler for making the custard and risk burning my hands. If you don't have a Vitamix, follow the instructions listed in the notes. For those with a Vitamix or similar, pour the egg yolks and sugar into the Vitamix and pulse to combine.
  3. Add the whipping cream and milk into the Vitamix container and then set the Vitamix to the hot soup function and turn it on for 7 min. Just before 7 minutes are up, toss a handful of berries into the blender. After 7 min, check to see if the mixture has reached 170F. If you don't have a thermometer, use the "back of the spoon" test where you dip the spoon into the mixture, swipe your finger against the back of the spoon to see if a line remains (top part does not drip into the bottom).

    If you don't have a Vitamix, use a double boiler to make the ice cream base. Same as above, mix the egg yolks and sugar first, before stirring in the whipping cream and milk. The ice cream base (similar to that of a custard) will be done when it reaches 170F or when it passes the "back of the spoon" test.
  4. Pour the hot mixture into a bowl. Add in the saskatoon berries and allow to cool before placing the ice cream base into the fridge overnight.
  5. The next day, churn your Saskatoon Berry ice cream using your ice cream maker. If you do not have an ice cream maker, place your finished ice cream mixture (with the saskatoon berries mixed in) into a metal bowl and into the freezer. Stir the mixture approximately every 20 minutes for 2-3 hours.  Regardless of method, for maximum enjoyment, allow the Sasktoon berry ice cream to freeze for at least 6 hours before scooping!
Some notes about making ice cream with a Vitamix:
  • Dan mentions that good (e.g. thick/creamy) ice creams try to avoid having too much air whipped in during the churning process. This is why it is essential to let the ice cream base sit in the fridge overnight. This allows the air bubbles that have been churned in to escape. When you use a double-boiler or a pot, you tend to have less frothing, but it takes longer.
  •  If you're worried about having over-cooked eggy-bits, check your temperature and done-ness of the ice cream base first at 5 minutes, then every 45 seconds or so afterwards.
  • The other crucial part of the ice cream is the "mouth feel" of the ice cream. Some people like their ice cream to be more on the milk-side of things. As such, using more milk instead of cream will help to achieve that flavour profile. 
This was the first summer we made wild Saskatoon Berry ice cream! However, we use the same base and change the fruit filling to make other types of fruit ice creams like homemade strawberry or mango ice cream. I personally think ice cream can be enjoyed at any time of the year (even when it is cold outside), so I encourage each one of you to get out there and make some ice creams!

Monday, October 12, 2015

Step by Step Pumpkin Spice Macarons Recipe

Happy Thanksgiving everyone! Hope everyone had or will have an awesome amount of food celebrations including eating turkey and having fall related food items! In the spirit of Thanksgiving, I wanted to thank each and every one of you for following along in my macaron journey and for continually encouraging me in my blogging journey. I don't always know who is reading what I write (so do leave me a comment when you can!), but just knowing that there is at least one person out there finding my recipes, experiences, or adventures worth reading is enough for me. So, thank YOU! 

Today, I have put together into one post my Pumpkin Spice Macaron recipe. If you haven't read through all the equipment that you may need for making the most successful macarons possible, pop on over to my Macaron 101 post here

Ingredients for Pumpkin Spice Macaron Shells

This will make about 30 macarons (approximately 60 shells depending on size).
Clockwise: aged egg whites, powdered sugar, almond meal, gel food colouring and albumen mixed with extra fine sugar.
  • 100g Aged Egg Whites 
  • 225g Powdered Sugar 
  • 125g Almond Meal 
  • 5g Dehydrated Egg White Powder 
  • 28g Extra Fine Sugar (also known as berry sugar) 
  • Wilton Gel Food Colouring: 2 drops yellow, 1 drop red, 1 drop brown 
*Food notes* 
  • Split egg whites from egg yolks. Then, keep egg whites in an airtight container at room temperature for at least 2 days prior to use to make aged egg whites. This will help denature the structure of the egg whites making it easier to whip into meringue. Egg yolks can be saved and used for other baking needs (such as pasta, ice cream or buttercream). 
  • Keep Almond Meal in the fridge. An hour or two before use, let sit at room temperature. This will help prevent almond meal from going rancid. 
  • You can also make your own extra fine sugar by processing granulated sugar in a food processor until it is fine. 
  • To make a more orange colour for the macaron shells, I ended up putting in 2 drops of Wilton buttercup yellow, with 1 drop of red and 1 drop of brown gel food colouring to get the colour I wanted.

Sunday, October 11, 2015

Fall Eats at Good Earth Coffeehouse and a Giveaway

Pumpkin Spice Muffin on a plate with a Good Earth giftcard on top.
The weather here in Edmonton is getting cooler as Fall has officially arrived in Alberta. To celebrate the fall weather, Good Earth CoffeeHouse invited me to try some of their fall favourites at one of their coffeehouses. 

They sent me a menu to guide me through the experience. This is great since most of the time we go to coffee shops for the drinks and then forget to order snacks to accompany the drinks. Here are some suggested pairings of what you could get the next time you order a Pumpkin Spice Latte from Good Earth. Below are some pictures of their suggested pairings. 

Picture of the 3 course fall menu tasking from Good Earth Coffeehouse.

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