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Posts Tagged ‘Whitewater cooks’

Wishing you and yours a very happy new year!

The past year has flown by.  It’s been a busy year – finishing up my Master’s thesis, travelling in Tanzania, starting medical school – and I have been very fortunate.  While I’ve had fewer new cooking adventures (to be remedied in 2013), I have certainly enjoyed many old favourites with friends and family!

Gourm(eh?) continues to exceed expectations. It’s hard to believe that a small project for me and Sitelle to share recipes has turned into a blog that has received over 30,000 hits!  We look forward to sharing many more in 2013 – including a few more Canadian specialties.

To start off 2013, I wanted to share the five most popular recipes from 2012.  Bon appetit!

– Catherine

5. Lotus Land Linguini

Creamy lotus land linguine

This pasta from rebar was initially cooked to fulfill a peanut craving.  The lotus land linguini turned out to be a fun and tasty dish enjoyed by all – the leftovers were perfect as a picnic lunch the next day on a wintertime outing to Peggy’s Cove!

4. Whitewater Cinnamon Buns

Waiting for the cinnamon buns to finish rising

Waiting for the cinnamon buns to finish rising

These cinnamon buns from Whitewater Cooks were nice and cinnamony, and perfect for a late morning brunch!

3. Spicy Steamed Fish, Gambian Style

Gambian platter

Sitelle shared many of the recipes she picked up while living in Gambia – and this one looks divine!

2. Christmas Cookies

Swedish Pastries (Thumbprint Walnut Christmas Cookie)

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Slice-and-Bake Icebox Cookies

Icebox Cookies

Christmas baking is a favourite family tradition, and these two cookies are my great-grandmother’s secret recipes.  They continue to be loved year after year!

1. Benachin

Bowl of benachin

Another of Sitelle’s Gambian dishes was our most viewed of 2012, and this is certainly a dish meant to be shared with company!

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Brunch is unquestionably my favourite meal.  Always eaten in the company of your favourite people, this is my excuse to go crazy with delicious breakfast and lunch foods.  I only wish I had an excuse to make scrambled eggs with smoked salmon every morning!

And when it comes to brunch, cinnamon buns top the list.  I find shopping at a mall dangerous because of the alluring waft from Cinnabon’s tantalizingly placed near the exit.  I’ve concluded that it is an unavoidable Pavlovian conditioning linked to my  mother’s Ford genes. Despite my love of these gooey treats, I had yet to actually attempt baking them.

I have been eyeing Whitewater Cooks’ cinnamon bun recipe for a while, so last weekend I invited a few friends over to brunch as guinea pigs.  Having never before worked with active dry yeast, I found the recipe easy to follow.  The alluring waft of cinnamon began with the second rise.  While the buns were nice and cinnamon-y, my one complaint is these buns were not quite as gooey as I desired.  More butter perhaps next time?

Waiting for the cinnamon buns to finish rising

Whitewater Cinnamon Buns

(makes 12 buns)

 

Ingredients:

1/3 cup butter at room temperature

2/3 cup brown sugar

2 tsp salt

2 eggs

2/3 cup milk

1 1/8 cups warm water

2 Tbsp active dry yeast

5-6 cups flour plus extra as needed

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1/4 cup butter, melted

3/4 cup brown sugar

2 tbsp cinnamon

1/2 cup pecans

1/2 cup raisins

 

Directions:

In a small bowl, dissolve the yeast in warm water.  Let sit for 5 minutes until the yeast is bubbly.

Meanwhile, in a large mixing bowl, cream together butter, 2/3 cup brown sugar, and salt.  Add eggs one at a time.  Mix in the milk, dissolved yeast mixture and flour, 1 cup at a time mixing until smooth.  Add enough flour to make soft dough.  Turn onto a lightly floured board.  Knead dough until smooth and springy, about 10 minutes, adding more flour as needed. Place in a large greased bowl, cover and let rise in a warm place until doubled in size, approximately 45 minutes.

Punch down the dough.  Roll out into a large rectangular shape, about 12 by 18 inches.  Brush with melted butter and remaining brown sugar.  Sprinkle with cinnamon, pecans, and raisins.  Roll lengthwise into a long log, and slice with a sharp knife into 1 1/2 inch pieces. Place slices in a greased 9 by 13 inch pan about one inch apart. Let rise for another 45 minutes.

Bake in a 350 F oven for approximately 45 minutes.  Let cool and ice with your favourite butter icing.

Bon appetit!

– Catherine

 

 

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Earlier this summer, on a cool evening, my sister Ali treated our family to vegetarian black bean chili.  She had previously taste-tested this recipe on her vegetarian roommate, who loved it.  Our non-vegetarian family also loved it, and despite her suspicious for eating mainly beans for dinner, even my meat-and-potatoes-loving mother thought it was delicious.  This recipe makes a huge pot – so either halve the recipe or freeze the extra for a busy evening!

This recipe comes from Shelley Adams’ Whitewater Cooks (featuring simple, yet flavourful food), based out of Nelson, British-Columbia.

Vegetarian Black Bean Chili

(serves about 12)

Ingredients:

2 tablespoons oil

2 onions, diced

6 carrots, diced

6 stalks of celery, diced

2 zucchini

1 jalapeno pepper, minced finely

1 tbsp garlic, minced

1/4 cup chili powder

2 tsp ground cumin

2 tsp basil

2 tsp oregano

2 bay leaves

2 tsp salt

1-19 oz. can chickpeas, drained and rinsed

1 can kidney beans, drained and rinsed

2 cups corn frozen or fresh (canned works fine)

2 cans cooked black beans, drained and rinsed

2-28 fl. oz. cans diced tomatoes

1 bottle of beer

1 tsp chipotle paste (optional)

water and/or stock

1 bunch of cilantro, chopped

2 or 3 limes

Salt and pepper to taste

Directions

In a large pot, saute onions, carrots, celery, zucchini, jalapeno pepper and garlic in oil until soft.  Add chili powder, cumin, basil, oregano, salt and bay leaves. Saute 2-3 minutes more, before adding chickpeas, kidney beans, black beans, corn, tomatoes, beer, and chipolte.

Add water or stock to cover, and let simmer over low heat for about an hour stirring often.

To finish, garnish with cilantro, juice and zest of the limes, and salt and pepper to taste.

Delicious over pumpernickel bread or corn bread or served with basmati rice.

– Catherine

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