November 11, 2007
This week's article is dedicated to the fabulous grilled cheese sandwich.
Salvadorean Grilled Cheese aka "the Pupusa" - Washington Post
Goat Cheese Grilled Sandwich - Toronto Star
Top 10 types of Grilled Cheese - Chow
Also, take a peek at. . . The Grilled Cheese Blog and The Annual Grilled Cheese Invitational Competition
How to deal with those chronically late people in your life (admit it, we all have one) - Chow
Malcolm Gladwell discusses ketchup and mustard - Epicurious
How restaurants are failing Canadian children - Globe and Mail
November 10, 2007
Windsor has a diverse community and it is represented in its restaurants. Though our community is a bit big box and pub food happy, the level of restaurants owned by local residents is usually first-rate.
One of my favourite restaurants in Windsor is Marathon Ethiopian restaurant which is located in the downtown core. Unfortunately when I mention this to people I often get a few inappropriate comments or jokes. Too bad for them that they choose not to experience the robust spices and warm atmosphere that are incorporated into the experience when dining at Marathon.
Right now I am stuck on their Vegetarian Platter with Injera. My favourites are the Aziffa (lentils with onion, chilies, olive oil and lemon) or the At Ket Wat (carrot and potatoes roasted with turmeric).
Windsor Eats recently posted a great review that further details all the hard work that goes into preparing these dishes and running the restaurant.
November 4, 2007
This week, it seems that the recipes I have gathered fall into two categories: junk food or Fall food. Sounds about right for this time of year.
Seared Venison Medallions with Pomegranate Curry - Globe and Mail
Southwestern Stuffed Acorn Squash - YumSugar
Squash Soup with Trumpet of Death Mushrooms - Globe and Mail
Gourmet Chocolate Bars - CHOW
Homemade McDonald's Chicken McNuggets - For the Love of Food
French Chocolate Macaroons - YumSugar
Cupcake Submissions are in! Take a look at the fondue one... - Cupcake Blog
Is there a time when bacon vodka is not appropriate? - Jumbo Empanadas
How to set a fabulous table - Toronto Star
What is/was your Halloween candy style? - Washington Post
A good bottle under $12? The experts chime in - Boston Globe
On October 27, my husband and I threw a spooky Halloween bash. It turned out to be quite the collaborative effort as our friends and family contributed with either food or decorations. The evening was enjoyed by all that attended.
Our menu included:
Magnolia Vanilla Cupcakes (with the cutest Halloween decorations ever - supplied by my in-laws!)
Potato Skins with Bacon, Cheddar Cheese and Chives - see below
Black Bean Dip in an Eggplant O'Lantern
Brie with Tapenade
Electric Jello Brains
Potato Skins with Cheddar, Bacon and Chives
6 potatoes, washed and cut in half lengthwise
2 c shredded old cheddar cheese
1c crumbled, freshly cooked bacon
Salt & Pepper
1/3 c chives, snipped into 2 cm pieces
sour cream (optional)
Set your oven for 375 F. Place the halved potatoes on a baking sheet, skin side down. Sprinkle with S&P and prick the flesh a few times with a fork. Bake in the oven for about an hour or until the flesh is fully cooked.
When finished, remove from oven and allow to cool. Once the potatoes are at room temp, use a spoon to scoop out most of the flesh; leaving it about 1 cm thick around the potato skin. Put the scooped out part to the side and use later for gnocchi or perogies.
If serving large portions, leave the skins whole. If serving as an appetizer, cut the skins in halves or quarters and place on a baking sheet. Sprinkle a generous amount of cheese and bacon on each potato skin. Place in the oven at 375 for about 10 min. or until the cheese melts.
Once they are out of the oven finish them will a dollop of sour cream and a sprinkle of chives.
Makes about 24 appetizer sized pieces.