March: In like a Lion and out like one too

Hi Blog fans, I think we are just about ready for a spring awakening .

A special gift from a special someone.

  Sorry for the delay in posting, the last three weeks have been quite the whirlwind.  I have been embracing the last stretch of an Edmontoian winter with steak dinners, dance parties, red wine, and excessive trips to West Edmonton Mall.  I am happy to announce that spring is around the corner and it’s great to see the sunshine again.  Things have certainly gotten much “richer” in the land of Kerri’s Kitchen.  I am looking forward to spring and all the sunshine and frolic that it will bring. 

Keep posted for my “Comforts of Home” series and my “Best of Bridge Challenge”

Bon Appétit!

One of my last times in my winter jacket..I hope

It's Not Easy Being Green

Hi Readers,

 It’s been a busy week here in Kerri’s Kitchen. My Green Monster Challenge has gone very well and I have a new found love and appreciation of my Magic Bullet Blender.   

A Green smoothie in the morning is just as energizing as a cup of coffee. In keeping with my St. Patrick’s Day inspired green theme I experimented with some interesting vegetables and some health conscious recipes. 





I made, baked herb chicken breasts and crispy kale chips.  The baked chicken was successful and tasted great. 
One minor issue as the stove decided to kiss me when I wanted to baste the chicken.  The lesson here, take the chicken out of the stove and then baste it. 

I was amazed that even a two second bump into a 400 degree oven leaves a nasty blister.  My Mom told me it will be the first of many injuries in my cooking journey. 

The proof that my oven tried to kiss me.

Degree of Difficulty: 4

Execution: 2 

(the burn on my arm clearly brought down my execution score)

 The Kale Chips were unique.  I had 4 cups of kale to use up so I made a large batch of chips.  They were very tasty out of the roaster but got soggy quickly.  A cool cooking experiment but I don’t think I will be making these again.  

Kale washed and prepared

Degree of Difficulty: 2

Execution: 2 

Crispy Kale Chips

 Bon Appétit!

Brown Paper Packages Tied up with String

Yah! for Presents

 There's nothing quite like getting a Brown shipping box in the mail! This was the highlight of my Thursday.


A special gift arrived from my number one blog fans.  It was a great treat to have a brown box waiting for me at my door step when I got home from work. I am very excited to try all of the new and old favorite recipes. 

The Best of the Best and then some

 

A nice new set of cook books for my collection

 Bon Appétit!

Chili Time!

Happy Spring Forward Day Blog Readers, 

On Thursday evening I made my Mom's chili.  A favorite recipe that I have wanted to try for some time.  I followed her written out instructions and it turned out fabulous.  

I had some vegetables left over in my fridge, I cut them up and through them in the chili.  A deviation from the recipe but it gave it a little extra kick.  

The Basic Recipe:

Fry Ground Beef  - season with Heinz seasoning

Add Onion to Skillet or Roaster

Turn stove off and add green pepper, can of kidney beans, can of pork and beans, Heinz Chili Sauce, and a can of petite cut tomatoes.

Stir Stir Stir  

Bake in oven for  hour at 350 

Enough Chili to last me well into Spring! 

Degree of Difficulty: 3

Execution: 3 (Perfect)

Bon Appétit!

The Art of Entertaining: You should come for dinner this Sunday

Dinner on Sunday?

After two months in my kitchen learning about butter, spices and cooking temperatures I decided to get brave.  I boldly went where I have never gone before and invited a nice young man to dinner.   Blog readers I politely ask that you shrink those wide eyes, and silence your gasps. This blog is about cooking after all, not my dating life. 

The first step in this process was deciding what to cook.  I wanted something easy yet really impressive.  I decided on Chicken Ravioli with a Sage Cream Sauce.  This recipe can be found in the Bravo Best of Bridge Cook Book on page 270. 

It called for fresh Ravioli, I used an Olivieri, Chicken Sundried Tomato  Ravioli.  The pasta was very nice but cooked really quickly as it was fresh.  I overcooked a few of them which caused them to burst.  The trick to cooking the ravioli was doing it in time to toss it with the sauce as they cooled down quickly.

The recipe was easy to follow but required a few pointers from my Mom and Brenda. To keep the cream sauce from curdling, I was advised to saute it on a low temperature.  I simmered the sauce for quite some time but it didn’t seem to reduce as much as I would have hoped.   

However in tossing it with the ravioli it tasted delicious.  I added a touch of olive oil to my Ravioli before I tossed it with the sauce.  This gave it a nice glimmer and helped the cream sauce stick.  

Presenting Dinner A'La Kerri

I served the pasta with a tossed green salad , fresh bread with oil and vinegar and a nice white wine.  In preparing all of this I realized I didn't have any nice serving dishes for pasta or bread. A recent sale at The Bay solved this problem.  Be sure to come over soon so I can entertain you with my new serving platters.

Lessons from My Chicken Ravioli with a Sage Cream Sauce:

This was a great opportunity for me to brush up on my cooking vocabulary.  For example words like shallot, clove, and reduction.  A Shallot is a green onion, a clove of garlic is typically one of the petals on the bud and a reduction is a fancy word for sauce. 

An additional question for the experts: How many tbsp of jarred Minced Garlic do you need when the recipe calls for 3 cloves?

A very successful dinner for my lovely guest, he was very impressed. 

Degree of Difficulty:  7

Execution: 6 ( It was a challenge to get the sauce to reduce and to serve it hot)

The Art of Entertaining

 Presenting: The “Art” of Entertaining Series

This series is dedicated to my marvellous Aunties and my Mom.  They have inspired me throughout my life. They are domestic divas who can entertain effortlessly. 

As true diva's when Mom, Carol, Brenda and Marnie are entertaining:  their houses are spotless and their smiles bright and welcoming. They invite you in to enjoy crisp appetizers as they keep the wine flowing.  The main courses are scrumptious, unique and served hot. Dinner is always followed with coffee and tea and delicious dessert . 

 In learning to cook and entertain I have gained a new respect for these lovely ladies.  ENTERTAINING is HARD!! There are so many elements to piece together and timing is everything.  (clean house, cute outfit, pretty hair, setting the table, cutting the appetizer,  getting the chilled wine, cooking, keeping it warm and serving it.. YIKES)

A Pre-Christmas Dinner at My Auntie Carols

 Cheers to my Auntie's and my Mom.  I will continue to look to you  for inspiration as I conquer the fine art of being a hostess with the most.  

Please enjoy this ongoing series as I master my entertaining skills. 

The Green Monster Challenge

 Green Monster Madness!

Flax Seed, Spinach, Banana and Milk

In honour of St. Patrick's Day I have challenged myself to partake in the Green Monster Movement.  Over the next seven days I will drink one Green Monster every morning ! These smoothies are full of iron, vitamins and other anti oxidants. I have horrible eating habits and have been feeling terrible and exhausted lately.  I hope that adding milk and spinach to my diet is a step in the right direction.  

Check out the website: http://greenmonstermovement.com/. 

My coworker Caitlin, author of The Angry Vegan highly recommends this practice.  So readers,  raise your green glasses to the Week of the Green Monster! 

It's like a Shamrock Shake with Spinach rather than Ice Cream!!

Sing it with me: Peanut, Peanut Butter and Cookies

The One with the Peanut on Top

I have had a craving for peanut butter cookies for about a week.  I woke up yesterday morning and thought well I have the ingredients here I should make some.    

I was very impressed and excited that I actually had the ingredients stocked in my cupboards.  It’s a sign that I am progressing towards being a competent baker. 

I found the recipe on my new favourite website the joy of baking and went for it! Everything came together nicely.  

I followed my Mom’s advice and used parchment paper on the cookie sheet.  Just as my wise Mother said, it prevented them from burning and they were golden brown after 12 minutes in the oven.  I was thrilled with my Peanut Butter Cookies.  

I took them to work and they were well received.  I managed to get some feedback from our resident baker.  She said they tasted great but were a little firm.  A great time for a Lesson from Kerri's kitchen.

 Today's Lesson:

To prevent firm cookies don’t over kneed them. Kneading is the process of molding the dough together with your hands.

Degree of Difficulty: 4

Execution: 3

Bon Appétit!

Friendship isn't a big thing - it's a million little things. (Part Three )

Part 3 – Culinary Delights Fit for a Princess

I slept in on Sunday morning as Katie and Brian prepared an outstanding breakfast.  I sadly didn’t take any pictures as the previous nights beer had clouded my ability to document properly. 

Even though I was a little slow to get going, I enjoyed Brian’s signature bacon and pancakes.

The Pancake Lesson: Add a dollop of olive oil to the batter. 

After breakfast Katie decided to make Banana Bread to use up some bananas that were taking up space in her freezer.  She whipped up a loaf of banana bread flawlessly and gracefully in her Kitchenaid.  

Banana Bread Lessons:

This is the greatest baking website ever: use it and use it often.

www.joyofbaking.com

Also:

• Vanilla makes things sweeter
• Salt brings out the flavor
• Always make sure you taste the chocolate chips, they might be bad
• Be sure to thaw the frozen bananas before adding to mixture
• Brown eggs are free range and have less by products

 

Following Breakfast, Katie and I went for drive on the Icefields Parkway and went shopping.  We also  picked up supplies for a Cranberry Apple Pear Crumble. The Crumble we made was found at the joy of baking site and was very easy to make. 

Brian's Excellent Dinner

Brian made an amazing dinner.  The highlight being and overstuffed twice baked potato as featured in the cook book “Hot Sticky and on Fire”.  The roast was also exceptional.  

Thanks to my wonderful friends Katie and Brian for the royal treatment at your home in Jasper.  Congratulations on all your accomplishments and I look forward to seeing you again soon. 

Bon Appétit!

Chef Brian

Friendship isn't a big thing - it's a million little things. (Part Two )

Part Two - Better Late than Never

Sorry Blog Universe I have been rather busy lately with cheerleading,  conferences, and fun times with friends.   

Better late than never, here is the continuation of my cooking adventures in Jasper.  I am so happy that I took notes, or  I never would have remembered all of the detail and exceptional hospitality. 

On Saturday afternoon we returned from our ice walk and Katie prepared a unique and vegetarian inspired salad.  It was new and exotic to me. I felt very healthy and energized after eating it.  She served a Quinoa salad with fresh ground oregano.  It had a different texture and was favourable.  To complement the salad, Katie served a deli platter.  It had deli cuts, a variety of cheese, and fresh buns.   It was a very refreshing energetic lunch. 

Quinoa with fresh Oregano

 The Lunch Lesson:  This is what I learned about Quinoa:

It is a grain like crop grown for its edible seeds.  As a chenopod is is closely related to species such as beets, spinach and tumbleweeds.  In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.[10] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. (http://en.wikipedia.org/wiki/Quinoa)

I should eat more Quinoa!!

We topped lunch off with some champagne to celebrate some big news that Katie and Brian were celebrating.  It was bliss.  

 I enjoyed it so much that it sent me into a glorious three hour afternoon.  What a classy house guest I am.  My parents once told me that when you are in the care of people you love, you will sleep like a baby.  So the proof is in the champagne and company.  

Another spectacular spread from my wonderful hosts.

After I woke up from my “sick and epic” afternoon nap, we went for dinner to Miss Italia.  I was boring and had spaghetti and meat sauce.  I loved it.  The restaurant had a wonderful Italian atmosphere.  The server gave me a hard time for too much talking and not enough eating.  Miss Italia is worth checking out if you are in Jasper.  

 We ended the evening with several pitchers of beer at Tent City; great beer, great conversations and great friends.  It was an incredible second day in Jasper

A New Addition to Kerri's Kitchen

In honour of two successful months of blogging I welcomed a new apron into my life.  I am now eagerly awaiting all of you to come visit.  I will gladly wear this apron with heels and parade around my kitchen.  The apron was purchased on etsy. com .  I also bought the Joys of Cooking to add to my collection.  I feel as though I am becoming a domestic diva delight!

Friendship isn't a big thing - it's a million little things. (Part One)

There is nothing quite like fabulous friends on a long weekend!  I had such a great time that it will need to be written in 3 blog segments, enjoy Part One below. 

 I had the great pleasure of spending the family day weekend with some close friends in Jasper.  I hate to bore you with sappy quotes and sentimental propaganda; however Katie and Brian deserve a sappy Kerri shout out.   

So here goes: Albert Schweitzer writes; in everyone's life, at some time, our inner fire goes out.  It is then burst into flame by an encounter with another human being.  We should all be thankful for those people who rekindle the inner spirit.  

A visit with the Calder’s always sparks my inner fire. This inner fire encourages me to:dance, sing, blush,laugh, be adventurous, cook often, eat well and partake in champagne celebrations.   The scenery near their home in Jasper isn't to hard to take either.

What a beautiful place, I love the Jasper Mountains!

Apron Fashion Show in the Calder Kitchen

This was a field trip of sorts as  I picked up some great lessons in the Calder Kitchen.

In keeping with my goal of learning to cook,I spent the weekend observing two great culinary artists in action.   

Please enjoy the pictures and notice the immaculate attention to detail. Even their aprons have flare, particularly Brian’s.    

Day One – Friday Evening

My first lesson of the weekend:

I discovered what a butternut squash was!! (A very interesting looking vegetable) 

Did you know that Butternut squash not only makes excellent soup but also French fries? I am nowhere near having the ability to make butternut squash fries, but I look forward to hearing the outcome of Katie’s.  

 The second lesson of the weekend:
Red Peppers cost upwards of $7 in Jasper (That’s crazy). 

Clearly every kitchen needs wine, butternut squash and a pineapple!

 

 Day Two – A "Blue Bird" Saturday





Fresh Maple Granola



A yummy Breakfast

Katie prepared an awesome home cooked breakfast.  It started with a yogurt parfait with freshly toasted maple granola followed by a warm tomato scallion melt.  Both were absolutely delicious.  This warm hearty Breakfast gave us plenty of energy!

We needed the energy as it was -28 out and we were off for a three hour tour of Maligne Canyon. 



A Frozen Waterfall: The Queen of Maligne



The hike was unique as we wore ice clamps and actually walked on the frozen water of the Canyon.  A little slippery at times, but the scenery was spectacular.  If you are in Jasper in the winter, this is a must do!

Stay tuned for Part 2 and 3!  Lunch,Champagne, Dinner, Beer, More Breakfast and More Dinner! 

"Blue Bird" is skier lingo for clear blue skies. I thought the phrase went well with the Jasper experience. 

A Random Pearl of Wisdom..brought to you by my day planner of quotes

"I think of life itself now as a wonderful play that I've written for myself, and so my purpose is to have the utmost fun playing my part. "
 Shirley MacLane

Somebody call 911... It's a Chocolate Emergency!

When your in a rush, there's no need to fuss:
This little microwave cake was easy peasy and delicious! I highly recommend it for last minute desserts or when you just need some thing sinful and sweet!

I used skim milk instead of whole milk so the cake might have been a little flat. It still  fulfilled my chocolate desires! Degree of Difficulty 3, Execution 2.8

Dry Ingredients

 

The addition of the milk and egg

Sexy Chocolate Time  - I added some whipped topping for effect! 

 

Bon Appetit,
Kerri 

A Sunday Sheppard's Pie

Hello Blog Universe,

  It was a beautiful spring like Sunday in Edmonton.  I spent the morning sitting in a sun beam enjoying the magic that is Sunday.  After some time in the sunshine I had brunch with a great friend and then headed to the dreaded Wal-Mart.  Wal-Mart ruined that Sunday magic, but I had to get a passport photo taken so I took advantage of the cheap prices and dealt with the crowds. 

Today’s kitchen lesson was an overdue Sheppard’s Pie and Emergency Chocolate Cake. 

A busy prep cook, peeling potatoes

The Sheppard’s Pie was the most challenging dish that I have made thus far.  It had multiple steps and required significant preparation. Peeling, chopping, shredding, Oh My!  In the end it tasted great, and I only set off the smoke detector once. 

A little black and toasty

The most challenging part of the recipe was the preparation of the vegetables.  It required that you multi task and think on your feet.  I was busy peeling potatoes, slicing carrots, and finely chopping onions.  I had a trying time with my new frying pan when I was frying the onions; I burnt them a little! As my apartment with smoke I noted that the lesson here was that you don`t need to turn the burner to to max, medium heat will suffice.   

Prepped Veggies..Ready to Go

I don't think my onions were fine enough, any advice for chopping?

The most rewarding part of this recipe was mashing the carrots and the potatoes.  It was also great to see how great the pie looked when it was all together. 

Mashed Carrots

Other kitchen lessons:

• Onions really do add flavor.  They gave my mashed potatoes the edge they needed.  Mom, you were right, again! 
• Adding Philly Cream Cheese to the mashed potatoes gives it’s a very fluffy texture. This is a trick I observed last Thanksgiving from Marion’s Mom, Sandy, who makes the best mashed potatoes of life. 
• When I make the Sheppard’s Pie again I am going to add corn, and peas.  I enjoyed the mashed carrots but it needed a little more of a vegetable component.  

Degree of Difficulty: 7

Execution: 6 (I did set of the smoke along after all )

Bon Appétit,

Kerri 

Yum, Yum, Yum..This will feed me for months! Thank goodness for Ziplock freezer bags