24 November 2011

Tetes a Claques distraction

Every now and then a good Tetes a Claques video will make you forget all of your problems :)  I introduced a new group of people to this episode yesterday in plant maintenance class. We were supposed to be looking at blueprints but needed a five minute brain break. My favourite is the classic Willy Waller 2006 in the Oncle Tom collection. If you even understand just a bit of French, I suggest you watch the french videos. Something gets lots in the english translation.

"Woah minute Oncle Tom"




16 November 2011

Kolochi or Kolochy or Kolochki (from the beloved Easterners)

Ahh, technology. My cousin Kevin saw my posting on Twitter about my plans to bake my way through this year's Christmas list and suggested the following recipe. My waistline is in big trouble soon...

(Kevin's notes: This is from my mother, probably from Annie P., my grandmother.
So its either Polish or Czech)

Kevin has an amazing grandmother, second only to mine. Annie taught me how to make perogies many years ago and her recipe is still the absolute best! To say she has spunk is a huge understatement!



1 Tsp. Sugar
1/4 cup. warm water
1 tbsp (tablespoon) dry active yeast
1 Cup milk
1/4 tsp. butter or vegetable shortening
1 beaten egg
3- 1/4 cup flour
2 tbsp melted butter
raspberry or apricot jam or poppy seeds
1/4 cup butter
1 tsp. salt
1/4 cup sugar

1/3 cup granulated sugar
1 tsp. cinnamon
1/3 cup flour
2 tbsp. melted butter

Dissolve 1 tsp. sugar in warm water, sprinkle yeast over water, Let
stand 10 minutes or until frothy.

In a small saucepan, heat together; Milk, 1/4 cup sugar, salt and
butter, until butter is melted. Let cool to lukewarm.

In a large bowl combine dissolved yeast mixture and beaten egg.
Gradually beat in 1-1/2 cups flour/ Beat vigorously for 2 minutes.
Gradually  stir in enough of the remaining flour to make a soft dough,
slightly sticky. Turn dough onto floured board and knead until dough
is smooth and elastic. Place dough in large greased bowl, turning to
grease all over. Cover and let rise until dough is doubled in bulk.
(About 1-1/2 hours)

Meanwhile, prepare topping by mixing together sugar, flour, cinnamon
and melted butter until it resembles coarse meal. Set aside.

Punch dough down and cut into 24 - 30 pieces. Roll each piece into a
ball, place on greased baking sheet. Cover loosely, let rise for 1

After they have risen, make a small indentation in each ball, brush
with butter. Fill with about 1/2 tsp. jam or poppy seed (Which ever
you like) Sprinkle with topping.

Bake in 375 F oven for 15 - 20 minutes or until golden brown.

(Thanks so much.  Easier to read yours than mom's.  One change you should make to your typing is the yeast.  It is not 1 pkg or 1 tsp but 1 tbsp (tablespoon))

14 November 2011

Easy Whole Grain Flatbread / Mark Bittman

Making this tonight! - M

The simplest bread is nothing more than water and flour. Heat some olive oil in a pan—you can add other flavorings, too—and this basic formula becomes a quick flatbread that’s ready in the time it takes to cook dinner. The idea comes from the recipe for socca (also called farinata), the Mediterranean “pizza” made from chickpea flour (see the variation below [2]). Chickpea flour and buckwheat flour are certainly options for the main recipe, too, but whole wheat flour and cornmeal are far more common and equally delicious.

A couple of technical details. The resting time for the batter is optional, but it results in a more complex flavor and a creamier, less gritty texture. If you’re in a hurry, though, just let the batter sit while the oven heats. It’s still awesome. And though a round pizza pan with a lip is ideal, a 10- or 12-inch skillet also works well; the bread in the smaller pan will need less oil, will be a slightly bit thicker, and will take another 5 or 10 minutes to bake. You can bake the bread up to several hours in advance; warm it a little if you like—or not.

Quick Info:
Makes: 4 to 6 appetizer servings
Time: A bout 45 minutes, largely unattended (longer for resting, if time allows)

1 cup whole wheat flour or cornmeal, or chickpea flour (also called besan; sold in Middle Eastern, Indian, and health food stores)
1 teaspoon salt
4 tablespoons olive oil (see the headnote)
1/2 large onion, thinly sliced (optional)
1 tablespoon fresh rosemary leaves (optional)

Put the flour into a bowl; add salt; then slowly add 1 1/2 cups water, whisking to eliminate lumps. Cover with a towel, and let sit while oven heats, or as long as 12 hours. The batter should be about the consistency of thin pancake batter.
When ready to bake, heat the oven to 450°F. Put the oil in a 12-inch rimmed pizza pan or skillet (along with the onion and rosemary if you’re using them) and put in the heated oven. Wait a couple of minutes for the oil to get hot, but not smoking; the oil is ready when you just start to smell it. Carefully remove the pan (give the onions a stir); then pour in the batter, and return the skillet to the oven. Bake 30 to 40 minutes, or until the flatbread is well browned, firm, and crisp around the edges. (It will release easily from the pan when it’s done.) Let it rest for a couple minutes before cutting it into wedges or squares.

Easy Whole Grain Pizza. When the bread is done, top as you would pizza, using a relatively light hand. Smear a thin layer of tomato sauce on first if you like, then add a sprinkling or crumble of cheese and thinly sliced vegetables, cooked meat, olives, onions—whatever. Turn on the broiler and put the pan under the heat until the ingredients are hot and bubbly. Let rest as above, then cut and serve.

Easy Socca or Farinata. Crisp on the bottom, custardy on top; chickpea flour is authentic, but whole wheat flour produces lovely results. You’ll need a deep 12-inch pan or skillet. Increase the water to 3 cups and add up to another 2 tablespoons of oil if you like. Bake as above, but longer—closer to an hour. To get a crisper top, set under the broiler for a couple of minutes after the bottom is nicely browned. Let cool a bit in the pan, then slide a narrow spatula under the bottom to remove it. Cut into wedges and serve.

Source URL: http://content.markbittman.com/recipes/easy-whole-grain-flatbread
[1] http://content.markbittman.com/books/food-matters
[2] http://content.markbittman.com/recipes/easy-whole-grain-flatbread#pizza

7 November 2011

Leek, Mushroom and Cheese Frittata

Leek, Mushroom and Cheese Frittata (from Foodland Ontario)

This versatile light supper, lunch or brunch frittata is easy to make and ultra-flavourful with its garlic-and-herb cream cheese. Serve with crusty multigrain bread and sliced tomatoes and cucumbers.
Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
Servings: 4


1 tbsp (15 mL) butter
2 cups (500 mL) sliced halved well-washed Ontario Leeks (2 to 3)
2 cups (500 mL) sliced Ontario Mushrooms (about 4 oz/125 g)
1 pkg (113 g) cream cheese with garlic and herbs
6 eggs
1/4 tsp (1 mL) each of salt and pepper


In large ovenproof nonstick skillet, melt butter over medium heat. Add leeks and mushrooms; cook, stirring often, for about 5 minutes or until softened.

In bowl, beat cream cheese to soften. Whisk in eggs, 1 at a time, until smooth. Season with salt and pepper. Pour into skillet and stir gently with wooden spoon to combine. Cover and reduce heat to low; cook until set and lightly puffed, 8 to 10 minutes. Broil until lightly golden, about 2 minutes.

Tip: To broiler proof your skillet, wrap handle in foil.