Blueberry Flam?

No you heard me right – flam.

This was supposed to be my entry to the BC Blueberry contest last year, but I procrastinated and missed the deadline.  It was a luxurious take on a Mexican flan made with cream cheese, Marscarpone and white chocolate with a blueberry caramel.  

Jason kept referring to it as flam, which was awesome all by itself.  But then, I gave the leftovers to my lactose intolerant brother (he asked for it) and he ate it all in one sitting, at work.  ūüôā  I am not sure that he’ll ever forget this flan.  I know I won’t! 

It’s All In The Tomato

I love tomatoes. 

I know they’re not exotic but in the world of vegetables there’s just no match for a tomatoes versatility.  Freshly sliced and layered on toast or used to round out the flavor of a winter braise, the tomato spans all seasons, preparations and regions of the world.  It is a wonderful thing.

And I love bruschetta.

I’ve eaten it a more than a few (thousand) times yet I’ve never attempted to make it.  The truth is I didn’t trust the recipes – how could a few everyday ingredients make the aromatic rich tasting bruschetta that I get from the Italian market?  It couldn’t – right?  So, I kept on buying it and was  perfectly content thinking I was making a sound choice.

And then it happened.¬† I had been at my favorite tomato booth at the Market,¬†courtesy of some friends¬†and I had a cache of vine ripened, hand-picked, ruby red tomatoes at my disposal.¬† Now, on it’s own this circumstance would not have inspired bruschetta, but when an unexpected dinner guest arrived, that’s exactly what happened.¬† And suprise me it did…¬† A few carefully selected ripened ingredients and I¬†can¬†make a killer bruschetta.¬† Who knew!?¬† Certainly not me.¬†

Tomato Bruschetta:

  • 2 medium ripe tomatoes
  • 2 cloves chopped garlic
  • 6 large basil leaves – julienned
  • 1 tsp dried oregano
  • 1/4 C extra virgin olive oil (maybe slightly less)
  • Salt
  • Cracked black pepper

Mix together ingredients and let stand at room temperature for at least 10 minutes.  Serve with lightly toasted french bread.

I’m making this again – soon.  Next time I’m going to add a tbsp or so of diced jalapeno.

Pancakes anyone?

It’s freaking cold out, Jason’s gone off to somewhere much nicer and most possibly warmer and I have a full-on case of the winter blah’s. 

I don’t feel like leaving the house, going to the store, shoveling the walk one more time or waking up in the dismal darkness.  Isn’t there a name for this kind of thing, seasonal attitude dysfunction or something?  Yuck.  It also means that I’m forcing myself to survive off the givings of my freezer and that’s been a bit of a hit and miss.  The pantry is also getting bare, at least by my standards.  

Scraping the bottom, for tonight’s menu a package of ground pork, 1/2 an onion and a jar of kimchi.  And you think this is going downhill don’t you?  Not so.  Not so at all.  I adapted this recipe from Saveur, added a few pinches of salt, pepper, a couple of cloves of minced garlic and about 1 tbsp of paprika and voila!  I didn’t have any rice flour (see above for reference to bare pantry), so I used AP flour and reduced the water by a bit.     

In school we made a similar kind of Japanese green cabbage pancake topped with a squirt of mayo, a drizzle of okonomiyaki sauce and mountain of bonito flakes.  Taking the lead from that dish I served these crispy fried kimchi patties up Japanese street vendor style with a mayo and oyster sauce. 

Any ideas for buttermilk, oranges and tomato sauce?  Maybe it’s time to find that grocery delivery pamphlet.