Tuesday, May 22, 2012

"Best Loved Food of the '50's"

I stumbled across this cookbook years ago in the bargain section of the book store. I was captivated by the look of that chicken on the cover, and snatched it up for $5! The book itself is cute to say the least in it's style, the pages are full of retro styling, and the recipes are authentic to the time with it's inclusions of "Spam" and "Jello", to name a few of the '50's kitchen staples used in the recipes.

Admittedly I haven't been through all of the recipes in the book yet - but this past weekend, with it's blazing sunshine made me crave some summer BBQ food, so I reached for this book for some inspiration. Immediately the "Hawaiian Burgers" and "Carmen Miranda Cake" called my name - so I gave them a whirl - they were great! Here are the recipes:

Hawaiian Burgers

1 1/2 pounds ground beef
1/3 cup chopped green onions
2 tablespoons Worcestershire sauce
1/8 teaspoon black pepper
1/3 cup pineapple preserves (I bet an Asian style pineapple dipping sauce would work too)
1/3 cup BBQ sauce
6 Pineapple slices
6 hamburger buns split and toasted

1) Combine beef, onions, Worcestershire and pepper in a large bowl. Shape into six 1/2-inch-thick patties.

2) Combine preserves and BBQ sauce in a small saucepan. Bring to a boil over medium heat.

3) Grill, covered 8-10 minutes (or uncovered 13-15 minutes) until cooked through (160*F), turning and brushing often with sauce. Grill pineapple 1 minute or until browned, turning once.

4) Serve burgers with pineapple on toasted buns.

Broiling Directions: arrange patties on a rack in broiler pan. Broil 4 inches from the heat until cooked through (160*F), turning and brushing often with sauce. Broil pineapple 1 minute, turning once.

*I also added blue cheese to this, mmmmm, And I think next time I will also add bacon as well.



Carmen Miranda Cake

1 1/3 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup granulated sugar
3 eggs
1/2 cup vanilla yogurt
1 teaspoon vanilla
3/4 cup (6 ounces) frozen tropical fruit punch concentrate
2 tablespoons honey
1 tablespoon dark rum
2 teaspoons cornstarch
2 cups fruit chunks (pineapple, peach, star fruit, kiwi, watermelon, berries, grapes)

1) Preheat oven to 350*F. Grease and flour 8x4 loaf pan. Sift together flour, baking powder and salt in a medium bowl (tip: if you hold your sifter higher above the bowl you will get more air in your flour mixture - makes for a better batter in my experience)

2) Beat butter and sugar iin a large bowl with electric mixer until fluffy. Beat in eggs one at a time. Beat in yogurt and vanilla. Gradually add your flour mixture and beat until blended. scrape down side of bowl as necessary. Spread batter in prepared pan.

3) Bake 50 to 60 minutes or until toothpick inserted into centre come out clean; cool 20 minutes. Turn out onto wire rack to cool completely.

4) Meanwhile, prepare glaze. Combine fruit punch concentrate and honey in a small saucepan. Bring to a boil over medium heat, stirring to dissolve honey. Boil 5 minutes. Mix rum and cornstarch together in a small bowl; stir into hot fruit mixture and cook 1 minute or until thickened. Let glaze cool to room temperature.

5) Set cake on wire rack over baking sheet. Brush thick coat of glaze over cake top, allowing some to flow down sides. Arrange fruit chunks on top. Pour remaining glaze over fruit and cake top. Let stand at room temperature at least 1 hour before serving.

What a fitting name for a cake - it actually is reminiscent of the stunning Carmen Miranda! Love it! The cake itself is delicious and refreshing with all of the fresh fruit! Perfect for a summer BBQ. Enjoy!

Thursday, May 17, 2012

Simple Summer Spaghetti

This month's issue of Better Homes and Gardens magazine lays out a variety of summer recipes that are sure to satisfy the palette and impress your BBQ guests.

Tonight for dinner Hubby and I tested out their "Simple Summer Spaghetti". The article suggests you ask your BBQ guests to bring over their fav farmer's market veggies to grill, and then add them to this super simple pasta. Alas we don't have a grill, but never fear, the recipe is straight forward and adaptable, and it's instructions are for your conventional stove - yay!

Simple Summer Spaghetti

-12 oz. packaged dry spaghetti (we used Tinkyada's organic brown rice spaghetti - love the stuff - gluten free, and doesn't go mushy at all)
- 1/4 cup extra-virgin olive oil
- 5 cloves garlic, coarsely chopped (we smashed it first as well to bring out the oils)
- Pinch crushed red pepper, or more to taste
- 2 cups cut-up grilled zucchini and/or summer squash (we just used raw zucchini, but I can see how grilled would taste better)
- 2 cups red and/or yellow cherry tomatoes, quartered
- 1/4 cup fresh basil leaves, torn
- 1/4 to 1/2 cup grated Parmesan cheese
- 2 Tbsp. chopped fresh basil or Italian parsley

1. Cook pasta according to package directions
2. Meanwhile, combine olive oil, garlic, and crushed red pepper (we added chicken to the recipe - so I cooked the chicken first in the oil, then added the garlic and pepper). Cook over medium heat for 3 minutes, until garlic begins to soften. Do not let the garlic brown. Stir in Zucchini, tomatoes, and torn basil. Season well with salt and pepper.
3. Reduce heat to low and add pasta to skillet with some of the pasta's cooking water. Heat through, and toss with cheese. Garnish with fresh basil.

I served this pasta with a crusty multi-grain baguette  - it was awesome! It took about 15 min to throw it together too, which is great when you're looking for a quick healthy dinner. YUM!

Thursday, May 3, 2012

More Than Just A Yardage Sale

Torontonians, be sure to mark this on your calendars - Toronto Textiles Museum's annual "More Than Just A Yardage Sale" Coming up Saturday May 25th 11am - 6pm; Sunday May 26th 10am - 1pm

You are sure to find amazing fabric remnants here for dirt cheap (I'm talking $1.00 stuff)! Better by far than any fabric store around, and the quality is high end! I LOVE this sale and have picked up some stellar pieces to use for throw pillows, clothing, art projects... and the list goes on.

You don't want to miss this one!

Admission: FREE!

When:  Saturday May 25th 11am - 6pm; Sunday May 26th 10am - 1pm

Where: Toronto Textiles Museum
             55 Centre Avenue
             Toronto, Ontario

            (416) 599-5321
* Take the University Subway to Dundas Station