Friday, September 18, 2020

These Sauces Are Quite the Pear

 




When you think of sauce, Pear is not exactly the first flavor that comes to mind when creating,  But Susan Volland, who wrote the new cookbook, Mastering Sauces, says it should.  Susan stopped by Tonia's Kitchen to talk about the book, and where she gets her inspiration.  Susan says she loves going to the Farmer's Market and finding out what's fresh, and pears certainly are!  One of her recipes involves golden beets and pear juice.  The sauce she creates naturally thickens because of the beets' sugars and starches.  The robust flavor of the pear juice helps too.  Just simmer the beets with lemon thyme and and some water, then add the pear juice and puree in a blender until it's smooth.  It's a delicious, bold sauce that goes well with many dishes

See some of the recipes Susan is cooking up on her webpage here

Thursday, September 17, 2020

A Combined Cobbler

 



As you host those fall food parties, you might be looking for a way to feed a lot of people dessert.  Pastry chef Paula Shoyer says there's an easy way to satisfy a lot of sweet teeth at once!  She told Tonia's Kitchen to consider the fruit cobbler.  Paula told Tonia that not only is it delicious, but it also feeds up to 20 people!  She says the key to her recipe is to put the fruit compote on the bottom the pan, with the crust on top. Paula also says you might want to consider chickpea flour, which gives the cobbler a subtle nutty flavor.

  • 8 cups mixed berried and fruit (I used blueberries, raspberries, strawberries and mangoes)
  • ½ cup brown sugar (I used coconut palm sugar)
  • 1 tsp ground ginger
  • ¼ cup potato starch
  • 2 tsp cinnamon
  • ½ cup brown sugar, packed (I used coconut palm sugar)
  • 1½ cups almond meal
  • 1 Tbsp potato starch
  • 5 Tbsp dairy free margarine (I used butter)
Instructions
  1. Place the fruit in a 9x13 pan.
  2. Combine the brown sugar, ginger and ¼ cup potato starch and toss with the fruit.
  3. In another bowl, mix together the cinnamon, brown sugar, almond meal, potato starch and margarine until crumbly.
  4. Sprinkle the almond mixture over the fruit.
  5. Bake in a preheated 375 degree oven for 40 minutes or until the fruit is bubbly.
  6. Let cool from hot to warm before eating.
  7. This is really good served with vanilla ice cream

Wednesday, September 16, 2020

Vanilla in a Cerviche

 


Yes, it's true there's so much you can do with Vanilla, besides adding flavor to those cakes and cookies.  But have you ever thought that Vanilla would go well with seafood? Well, it does!  Natasha MacAller, who wrote the cookbook the Vanilla Table came by Tonia's Kitchen to talk about her recipe for "Ota Ika" Ceviche.  It includes not only fresh fish, but also a taste of the Pacific isles.  Put it in a martini glass, and enjoy this late summer treat!
Cut the boned raw fish fillets into 6-cm/2½-in pieces and place in a non-reactive metal or glass bowl. Add the pepper/ capsicum, onion, mango, half the coconut cream, vanilla paste, lime juice and zest, sweet chilli sauce and hot sauce. Gently fold together, cover and chill for 1 hour.

Just before serving, fold in the kiwi fruit, Asian pear, parsley and remaining coconut cream. Season with sea salt and pepper to taste and gently combine. Chill for up to 30 minutes if wished.


Coconut black sesame wafers

In a small mixing bowl, whisk together the coconut, sesame seeds, sugar, flour and large pinch of sea salt. Add egg, egg whites, zests and butter or coconut oil. Cover and chill for 30 minutes.

Preheat oven to 180°C/350°F/gas mark 3 (160°C/325°F fan).

Spread batter in a thin, even layer as teardrops or circles on lightly oiled baking paper or mat on a baking tray/ cookie sheet.

Bake until golden brown, turning tray halfway through and checking often to keep from burning; about 10 minutes. Lower oven temperature if needed. Carefully lift wafers from sheet to cooling racks. If you want sharper edges to the wafers, transfer from the tray to a cutting board and use a cookie cutter to cut out desired shapes, then use a palette

knife or small spatula to transfer to cooling racks. If needed, return to oven for a few minutes to soften and reshape.

When cooled, store in an airtight container.


To serve

Spoon the ceviche into 4 coconut shells or martini glasses, sprinkle with spring/green onions or chives, and garnish with a coconut black sesame wafer. Serve immediately.

Tuesday, September 15, 2020

A Perfect Bread Pudding For the Fall

 



If this doesn't sound great for the season, what does? Maple-Bread Pudding made with soaked Fuji apples and Angry Orchard Hard Cider.  Sounds delicious doesn't it! Erin James, who wrote the cookbook Tasting Cider, stopped by Tonia's Kitchen to talk about this wonderful dessert dish!  Erin told Tonia she combines the apples, the cider and dark maple syrup to create this concoction. And while Erin is the author of the cookbook, she's also the editor of Cidercraft Magazine.

8 large eggs 
1quart heavy cream 
1 cup granulated sugar 
2 cups dark maple syrup, divided 
2 teaspoons vanilla extract 
1 teaspoon pure maple flavoring or extract
1 cup Fuji apples, peeled, diced and soaked overnight in dry cider 
1 pound brioche, cut into 2-inch cubes
Vanilla ice cream, for serving
Whisk together the eggs, cream, sugar, 1 cup of the maple syrup, vanilla and maple flavoring in a large bowl. Add the soaked apples and brioche; stir to coat. Butter a 9- by 13- by 2-inch baking dish. Transfer the bread mixture to prepared dish and let stand at room temperature for 1½ hours.
Preheat the oven to 375° F (190° C). Bake for 40 minutes, until golden brown, slightly risen in the center and a toothpick inserted in the center comes out clean.
Remove from the oven and, using a small knife or skewer, poke holes all over the pudding. Pour the remaining 1 cup maple syrup over the pudding and allow it to cool until just warm. Top with vanilla ice cream and serve.

Monday, September 14, 2020

The Trouble With Sugar


It may be sweet, but there's a problem with too much of a good thing. We're talking about sugar, and it's overuse in our daily diets. Samantha Cassidy, who wrote the new book Sugar Shock, came by Tonia's Kitchen to shoot the sugar as it were, and talk about it's problems. Samantha told Tonia everyone knows that sugar is in ice cream and candy, but did you know it's also in a lot breads, soup, condiments and even plant-based milks? In fact, Samantha relayed the sugar is found about 80-percent of all packaged foods. Overeating sugar can be serious health risk, especially when it comes to those at risk for Type 2 Diabetes. Samantha says she's trying to get the word and help others make more informed choices.

From the Publisher:

Did you know that you may be consuming the equivalent of 22 teaspoons of added sugar a day? Added sugars are in practically everything you eat, and you probably eat much more of them than you think. In fact, 80 percent of the 600,000 consumer packaged foods sold in the United States contain added sugar. Most of us are eating way too much of the sweet stuff and don’t even know it.
 
Sugar Shock is the ultimate resource you need to break the hold sugar has on you. This easy-to-use guide will help you understand and gain control of the amount of added sugar you consume. It shares the science behind sugar: what it does to you, why your body is wired to crave it, and how to keep track of your intake. Plus, the extensive at-a-glance photo gallery shows hundreds of sugary packaged foods in the market, along with smart swaps for less sugary (but still delicious) options. There are also surefire low-sugar swaps for kids' cereals, snacks, and drinks that even your pickiest eater will love.
 
Sugar Shock is packed with hundreds of nutritionist-approved sugar-zapping strategies:

· Get Your Sugar Score – Take the Sweet Tooth Quiz and find out if your daily sugar dose is okay or out of whack.
· 7-Day Sugar Tracker – Crack the deceptive code words and measurements that food labels use to fool you, and uncover the truth about your food choices.
· Go Clean & Lean  Wean yourself from added sugars with an easy, painless 7-Day Sugar Step-Down Plan. Go further with a 21-Day Sugar-Detox Meal Plan chock-full of hearty meals and satisfying snacks.
· 50 Shades of Sugar – Discover the 50+ (!!) types of sugar disguised in many of the foods you eat (hint: Just because a sweetener like honey is “natural” doesn't mean it's better).
· Smart Sugar Swaps – Trade up to healthier foods that are just as crave-worthy with the Sugar Shock photo guide to beverages, snacks, breakfast, baked goods, soups, sauces—even cocktails!
 
With everything you need take back control of your well-being and your waistline, Sugar Shock is your path to sweet victory and a slimmer, healthier you!