Archive for September, 2012

Secret Endeavours

Posted: September 25, 2012 in cooking, treat

I have been commissioned by an islander to make her birthday dessert. So it’s a pretty big deal. I would tell you what I am making although, she just happens to be among my viewers. Therefore you will find out what I am making after the birthday, just because I like surprises (I’m like my father that way). Anyway, I will do my best to post daily (or at least on weekdays) but it might just be a blab session like this. So hopefully you guys will be able to handle that, I’m sure you will be.

So a quick recap, I won’t be posting about too many new things because I am putting most of my time into this opportunity. As far as gluten and sugar free, it’s all going pretty good but now I really want a Mr BIG, which sucks cuz I can’t eat one… ho hum. See ya’ll.

Also, if you want a good laugh watch this…  http://www.youtube.com/watch?v=zuDtACzKGRs

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First and Foremost

Posted: September 25, 2012 in cooking
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Some say that breakfast is the most important meal of the day. I have three words for those people: I wholeheartedly agree! To skip breakfast is to skip the process of treating your mouth to a relaxed first meal; rather than just inhaling a doughnut and a few sips of coffee. I guarantee that sitting down and actually enjoying a meal will not only greatly improve your day but make you fell a heck of allot better too.

crepes with fresh fruit!

As far as making a full, nourishing, day-improving breakfast goes all you need is this. Some fats (eggs or dairy mainly), protein (meat, eggs, beans etc.), fiber (aka… plants) and carbohydrates (crenel toast etc.) Those are the building blocks… now use them! I swear that ten minutes is all you need to make awesome food in the beginning of the day, and to continue your day as a good one. Although, the most important thing (as it always is) is to get creative and make something really good.

On a fresh topic. I have lasted 1 week without sugar or gluten! I’m personally feeling pretty proud of myself. So ya, I think that is all… see ya’ll later!

A True Farm

Posted: September 20, 2012 in Uncategorized
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As you may or may not know I will be spending this year (much to my dismay) on Lasqueti. I personally was fully prepared to move back to Vancouver. Anyway, due to the fact that I am the only grade 8 in my school of 25, my teacher and I are developing an itinerary to make my school year more interesting.

Back to the main subject. The past two Wednesday’s I went to Gordon Ashacker (a local farmer) to check out his farm. You’re probably asking “how does this relate to the curriculum?” Well, grade 8’s are required to learn about medieval times. It just so happens, the methods’ that Gordon uses are virtually identical to the ones used in medieval times (the main differences being the use of clear plastic and the variety of his crops).

I learned all kinds of things from him (Gord is a super knowledgeable guy) did you know you can find out where groups of people are from by the breed of chicken they have with them; if they have a southeastern Asian chicken then they are from southeaster Asia. Kinda cool stuff if you ask me.

As far as gluten/ sugar free is going I’m doing fairly well. Although I found myself craving some juice. At the moment we don’t have enough fruit in the house, which is a problem… I’ll make a note of it.

Well that’s all, I’ll be back soon! Max

Continuing on the tale of my Mom’s birthday. I am now going to venture into what we had for dessert, (notice I’m going from first to last-I’m a tricky one, what can I say).  I made my mom and our friends (they were over from Vancouver) a chocolate parfait with a passion fruit and guava coulis. There is only one way to describe it… it was like there were angels frolicking on our taste buds. Ok I have to be honest, that whole ‘angels frolicking’ statement wasn’t totally original; it came from this picture.

Anyway, that was a perfectly legitimate way to describe the parfaits. They were just right for the occasion. The chocolate melted as it touched your tongue while the coulis added a necessary fruity SLAPPAPOW! Or for those unfamiliar with the term, it means totally awesome in every way possible, for any circumstance (a.k.a… it’s a wild card). In this case it means that the citrusy tartness with just the correct amount of sweetness added just what the dish needed.

I would like to tell you that I had never seen a passion fruit before. They are absolutely stunning! I know that was a tinsy bit random but I felt it was necessary; I truly had never seen one before.

On one last note, I have completed day two of being gluten and sugar free and there have been no sudden urges so far so I’ll take it as a good sign. I look forward to continuing this experiment.

Stay tuned- Max

Coffee Cake 3 ways

Posted: September 17, 2012 in cooking, treat
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            During my Mother’s birthday weekend I made several coffee cakes (three to be exact) so you would think I must be pretty tired of coffee cake… NOT! Why? Because it is the best coffee cake I have had for a while. Not only that but I learned that instead of making it a strict blueberry cake – as the recipe calls for – you can use and cake, and that’s exactly what I did. The first cake I made was blueberry, the second peach and the third blackberry. All were fantastically amazing!

The thing that I like the best about this recipe is the fact that it takes no time to prepare and how flexible it is. for example, you can put more than two cups of fruit and you can use any fruit you feel like using; making it ideal for emptying your fridge of over-ripened fruits! So prepare to let your imagination run free!

 

          Ingredients:

Crumb Topping

  • 1/2cupall-purpose flour
  • 1/4cupplus 2 tablespoons (packed) dark brown sugar
  • 1/2teaspoonkosher salt
  • 1/4cuppecans, toasted, chopped
  • 3tablespoonschilled unsalted butter, cut into      1/4-inch cubes

Cake

  • Nonstick vegetable oil spray
  • 1 1/2cupsall-purpose flour
  • 1tablespooncornmeal
  • 1/2teaspoonbaking powder
  • 1/2teaspoonbaking soda
  • 1/4teaspoonkosher salt
  • 3/4cupplus 3 tablespoons sugar, divided
  • 6tablespoons(3/4 stick) unsalted butter, room      temperature
  • 1/2teaspoonvanilla extract
  • 2large eggs
  • 1cupbuttermilk
  • 1tablespoonground cinnamon
  • 2cupsfresh (or frozen, thawed) blueberries (about 10      ounces)
  • 1tablespoonpanko (Japanese breadcrumbs)
  • Special      equipment:

An 8x8x2-inch metal pan, (but I use a ring pan)

Preparation

Crumb Topping

  • Whisk flour, sugar, and salt in a medium bowl. Stir      in nuts. Add butter; using your fingertips, work butter into dry      ingredients until large, moist crumbs begin to form. Set topping aside. DO      AHEAD: Can be made 5 days ahead. Cover and chill.

Cake

  • Preheat oven to 350°. Coat pan with nonstick spray.      Line bottom with parchment paper; set aside. Whisk flour, cornmeal, baking      powder, baking soda, and salt in a medium bowl; set aside.
  • Using an electric mixer on medium speed, beat 3/4      cup sugar and butter in a medium bowl until light and fluffy, 3–4 minutes.      Beat in vanilla. Add eggs one at a time, beating to blend between      additions and occasionally scraping down sides of bowl, until mixture is      pale and fluffy, 3–4 minutes longer.
  • With mixer on low speed, add dry ingredients to bowl      in 3 additions, alternating with buttermilk in 2 additions, beginning and      ending with dry ingredients. Pour half of batter into prepared pan and      smooth top. Whisk remaining 3 Tbsp. sugar and cinnamon in a small bowl;      sprinkle evenly over batter in pan. Spoon remaining batter over; smooth      top.
  • Toss blueberries with panko in a small bowl; scatter      evenly over batter. Sprinkle crumb topping over blueberries.
  • Bake cake until top is golden brown and a tester      inserted into the center comes out clean, 55–65 minutes. Let cool      completely in pan. DO AHEAD: Can be made 1 day ahead. Store      airtight at room temperature.

One last thing before you leave, as of today, September 17/2012 I am gluten and sugar free! So I’ll keep you posted!

Max

Yeah… 34

Posted: September 11, 2012 in Uncategorized

Last weekend was my Mom’s birthday. She turned… 34, ummm yeah… 34… Anyway during the weekend I was cooking like a madman. It all started on the Thursday, the night before her birthday. I secretly stayed up until 1 making croissants, I then slept outside on a hammock, assuring a 6 am wake-up so I could finish what I had started the night before. My mother was thrilled! Waking up to the smell of fresh croissants, so I started her birthday on a high note. After I got back from school (5ish, we had to pick friends off the boat) I immediately started cooking. By 9:30 I had finished making chicken and mushroom tagliatelle (home-made pasta of course), a chocolate parfait, with passion fruit and guava coulis, and a blueberry coffee cake, which we didn’t eat until the next morning. Why am I telling you all of this you may ask. Because in the days that follow I will be posting about all of these wonders! So fasten your seatbelts (I know that phrase isn’t that funny, but a guys’ gotta do what a guys’ gotta do) and prepare to be overwhelmed with deliciousness!

So that was just a little heads up, this is Max, sinning out! For now…