Lemon Ricotta Souffles with Mixed Berry Sauce

With a week since my last post, I bet you thought I had already begun neglecting my mission at pushing myself in the kitchen. No way jose! Not this time! Despite a busy and extremely draining week, I forced myself into the kitchen yesterday morning, all the while rubbing my sleepy eyes, to challenge myself with my very first attempt at making souffles! All week long I had been wanting to make a recipe I had bookmarked by award-winning cookbook author Nick Malgieri to use up some leftover bakers cheese (a dense, pressed cottage cheese, that is similar to the texture of very crumbly feta). Malgieri's recipe for Sweet Cheese Souffle with Compote of Cherries sounded delicious and actually quite healthy, and although he had used ricotta, I knew my bakers cheese would work perfectly in this light and airy dessert. Because this dish is light and not too sweet, I thought it would make the perfect sweet breakfast to start off one of the first beautiful Spring days in Toronto.

I decided to slightly tweak the recipe to cater to my taste a bit more. Instead of having a mixed citrus flavour in the souffle, I decided to only use lemon to create a more pure flavour, while also adding some of the juice and increasing the amount used. I also added a touch of vanilla extract, to add another subtle layer of flavour. I turned to one of my go-to sweet sauce recipes to use instead of Malgieri's Cherry Compote. Because I wanted to place my attention primarily on the souffles (you can imagine my near-paralyzing fear that they would sink), I wanted to make a sauce that I was 100% confident with, so my quick and easy Mixed-Berry Sauce was the perfect choice.

After hearing horror story after horror story about the dreaded sinking souffle, I was almost positive that mine would do the same. To my utter amazement the souffles turned out incredible. The light and airy little cakes puffed up gloriously above the ramekins, their golden tops begging for a spoon to be dunked in! They were the perfect amount of sweetness, with a hit of zesty citrus flavour from the lemon. The warm berry sauce oozed in and around the souffle, dying the cakes a stunning deep red, and keeping each bite moist. This is definitely a dessert I will be making again. It was incredibly easy, very impressive looking, outstandingly delicious, and best and most surprising of all, its quite healthy! With only a small amount of sugar used, this gluten free dessert, is the perfect option for cheesecake lovers looking to lighten up their favourite dish! And lets not forget all those antioxidants hidden inside those juicy berries!

Lemon Ricotta Souffles

Adapted from Nick Malgieri at www.ihavenet.com.

Ingredients:

1/3 cup ricotta or bakers cheese (pressed cottage cheese)

1/2 cup sour cream

1/3 cup sugar, divided

1/4 cup cornstarch

the zest of 2 lemons, finely grated

1 tsp fresh lemon juice

1 tsp vanilla extract

3 eggs, separated

pinch of salt

boiled water (for baking)

Directions:

1. Set the oven rack in the lower third of the oven, and preheat to 400º. Grease and lightly coat with sugar 4 8-ounce ramekins, and place inside a roasting pan. In a medium mixing bowl, mix together the ricotta (or bakers cheese) with the sour cream until well combined.

2. In a small bowl, stir together half of the sugar with the corn starch. Add to the cheese mixture, with the lemon zest, lemon juice, vanilla extract, and egg yolks. Whisk together until combined.

3. In the bowl of a clean and dry mixer, whisk the egg white with the salt on high until they hold a soft peak. Add the sugar, a little bit at a time, making sure it still holds a soft peak. Fold in about 1/3 of a cup of the egg white mixture into the cheese mixture. Working quickly, but delicately, fold in the cheese mixture into the egg white mixture.

4. Pour the mixture into the ramekins, leaving about 1/4-inch rim at the top. Pour boiled water into the roasting dish that the ramekins are set in, to a depth of about 1/2-inch. Bake the souffles until they have risen and are lightly golden on top, about 16-20 minutes. While souffles are baking, make the mixed berry sauce (see below). Serve souffles immediately with warm mixed berry sauce drizzled overtop.

Mixed Berry Sauce

Ingredients:

1 cup fresh or frozen berries (any kinds you like!)

2 tbsp orange juice

2 tbsp ice wine (optional)

Directions:

1. Add the orange juice to a small sauce pan and set at medium heat. Add the berries and stir. Cook the berries, stirring occasionally, until they have softened.

2. Using a potato masher, mash the berries until the mixture is a pulp-like consistency. Pour the mixture into a fine sieve resting over a bowl, and push the juice through, straining out the seeds. Stir in the ice wine (optional) and pour overtop warm Lemon Ricotta Souffles.

Listening To:

Tommy James & The Shondells - Crimson and Clover

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Chili Mango Chicken

Last year this weekend I remember exactly where I was. The sun was shining, birds chirping, neighbors biking, parents gardening, and I was attempting to soak in every little bit of sun I could. Spring was truly in the air and I could already begin to taste the fresh and bright flavours of summer. This year, I find myself inside, at the computer, cuddled up in my bathrobe, music drowning out the silence of the outside world. Perhaps Mother Nature hasn't looked at her calendar lately, because she seems to have forgotten that it's supposed to be Spring! It's been a pretty chilly Spring in Toronto so far, but despite the cool breeze and cloudy skies, I can't help but find myself craving those same bright and fresh Spring and Summer flavours. I guess my mom was on the same page as me when she ripped a recipe for Chili Mango Chicken out of last weeks Toronto Star. Full of those familiar warm-weather flavours this was exactly the type of meal I had been craving.

This recipe was extremely easy and fast to make (especially when working as a team!), making it the perfect weeknight supper. For something so fast and simple I could not believe how insanely delicious this dish turned out! The tender chicken was moist and full of flavour from being enveloped in the sweet and spicy Asian mango sauce. When resting on a bed of brown rice this meal is satisfying, but light allowing you to feel energized and invigorated, rather than ready for a nap like much of the comfort food you find during the Fall and Winter. The recipe sounded delicious as it was, but of course my mom and I wanted to add some more flavours of our own. We hit the dish up with some toasted sesame seeds for nuttiness, red pepper flakes for heat, and although we didn't have it this time, we would definitely get some extra veggie-action going on by adding some sliced red bell peppers next time. I cannot emphasize enough how awesome this dish is, you've just gotta try it for yourself!

Recipe adapted from The Toronto Star

Ingredients:

1 tbsp corn starch

1 tbsp soy sauce

1 tbsp sesame oil

1 lb boneless, skinless chicken breasts, cut into 1/2 inch pieces

1/2 tbsp canola oil

1 small red onion, chopped

1 tbsp grated peeled ginger

2 cups sugar snap peas, trimmed, strings removed

1 1/2 ripe mangos, peeled, pitted, diced

1 1/2 tbsp asian chili garlic sauce

2 tbsp sesame seeds, lightly toasted

1 red bell pepper, cut into chunks

1/2 tbsp red pepper flakes

steamed brown rice for serving

Directions:

1. In a bowl large enough to fit chicken pieces, stir together corn starch, soy sauce, and sesame oil. Add the chicken and mix until all the pieces of chicken are coated. Let stand 10 minutes.

2. In a wok or large skillet, heat canola oil over high heat. Add onion and ginger. Cook until onion is softened, about 2 minutes.

3. Add the sugar snap peas and red bell pepper, stir-fry 1 minute using a spatula, keeping vegetables in near constant motion. Add the chicken and any remaining marinade in the bowl, and stir fry until the chicken begins to brown, about 3 minutes.

4. Stir in the mango, chili garlic sauce, red pepper flakes, and toasted sesame seeds. Season with pepper. Stir fry until chicken is cooked through and mango has softened to almost sauce-like consistency, 2-3 minutes. Serve with steamed brown rice.

Listening To:

The Drums - The Future

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Kitchen Essentials: Stock Your Cupboards

Moving out on your own for the first time? Been living in your place for a while now, but still have a desolate kitchen? Check out my article Kitchen Essentials: Stock Your Cupboards where I lay out exactly what you need to have a pantry full of kitchen essentials.

Listening To:

Beach House - Silver Soul

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Saucy Pulled Pork

Few things in life can put a bigger smile on my face than pulled meat. Pulled pork, brisket, you name it, I love it all! You may have seen on my Twitter that last week I went to get my haircut, purely for the excuse to swing by a sandwich shop down the street from my salon that makes my favourite pulled meat sandwiches in all of Toronto. Now that's love! What I love even more is how insanely easy pulled meat is to make! Who would have thought that something so delicious, flavourful, tender, and abundant could be an absolute cinch to make? The trick here is to slow cook your meat.

Cooking your meat slowly in a flavourful braising liquid allows you to throw everything in a pot, and forget about it till dinner time! Amazing, no? Slow cooking your meat results in incredibly tender meat that you can literally shred apart with your fork, while intensifying all of the flavours from the braising liquid. As much as the slow cooking process makes the dish, it's really important to start with a really flavourful braising liquid.

This will be my family's third attempt at making pulled pork (the first two times my parents made it, this time me, with the help of my sous chefs mom and dad!), and there is no question this round was definitely the best! Through layering sweet and spicy ingredients, my pulled pork ended up having a really complex flavour that woke up everybody's taste buds! I also let the shredded meat cook in the sauce for an additional 1/2 hour (rather than serving the meat immediately after shredding) to reduce the sauce and allow the shredded meat to soak up all that moistness. So we have incredibly flavourful and easy, could it get any better? Oh yeah baby it sure does! For all of you out there on a budget, this is the perfect Sunday supper for you! Pork Shoulder is an inexpensive cut of meat, and because shredded pork is ideal on sandwiches, you're able to feed a family of four at dinner, and still have leftovers for lunch the next day. I also like to toss in some potatoes and carrots, which are also inexpensive, to extend this meal even further. I serve up half sandwiches the first night with the veggies, then full sandwiches the next day. This is one dish I promise you you will go bananas over!

Tip: Have a party coming up? Why not serve up little pulled pork sliders! Perfect for entertaining, pulled pork allows you to spend time with your guests rather than over the stove.

Note: If you don't have a slow cooker, you may use a dutch oven, just make sure to check up on your pork throughout the day.

Ingredients:

2 pounds pork shoulder, silver skin removed

salt and pepper to season

2 tbsp vegetable oil

2 onions, diced

2 garlic cloves, minced

2 bay leaves

3 tbsp chili powder, separated

2 tbsp red wine vinegar

1/2 cup chili sauce

1 tbsp worcestershire sauce

2 tbsp brown sugar

1 can coca cola

1 (12 oz) bottle barbeque sauce

3-4 large carrots, peeled and cut in half widthwise (optional)

4-5 small potatoes, quartered (optional)

soft white buns for serving (optional)

Directions:

1. Sprinkle pork with salt and pepper. In a large pot or dutch oven, heat oil over medium-high heat. Add pork to pot and brown on all sides. Transfer to slow cooker.

2. Add the onions, garlic, bay leaves, and 1 tbsp of chili powder to the large pot or dutch oven. Fry, stirring occasionally, until the onions are softened. Add the red wine vinegar and scrape up browned bits from the bottom of the pot with a wooden spoon. Add the chili sauce, worcestershire sauce, brown sugar, and the remaining chili powder. Stir to combine.

3. Pour the can of Coca Cola over the pork in the slow cooker. Pour in the barbeque sauce. Add the contents of the pot and stir to combine. Add the carrots and potatoes (if using) and push down so they are enveloped in the sauce.

4. Cook on low for 6 hours. Remove pork from slow cooker and set on a baking sheet (to catch any liquids) and, using two forks, shred the pork. Add the pork back into the slow cooker and cook on high for another 30 minutes. Discard the bay leaves and serve pork with vegetables and soft white buns for pulled pork sandwiches.

Listening To: Glass Table Girls - The Weeknd

Click here to download the whole The Weeknd mixtape House of Balloons.

Hamantaschen

Purim, a holiday that, to be completely honest with you, I don't know much about. I can only recall celebrating the Jewish holiday Purim a handful of times, yet it is one that I look forward to every year. Come to think of it, the reason why I like any holiday doesn't have anything to do with the holiday itself, but more about celebrating and spending time with my family. Although I do remember enjoying all of the fun activities that came along Purim (winning costume contests, playing all different types of games, and making new friends), it was making Hamantaschen with my Baba (what I call my Jewish Grandmother) that really stands out in my mind.

For years it was solely my Baba that would take on the big task of making an abundance of these sweet and healthy little triangles, but after breaking her hip several years ago, it became much more difficult for Baba to get around. Although Hamantaschen are very easy to make, they can be quite time consuming when made by yourself. The process goes much faster and smoothly if you have one person rolling and cutting dough, and someone else doing the filling. I knew Baba could use an extra hand, so I offered to help her out, setting up a little Hamantaschen production line for us to work on. Although it was a couple years ago that we had our Hamantaschen-making day, I still vividly remember how special that day was for the both of us. We spent our time assembling the Hamantaschen swapping stories about celebrating Purim and other Jewish holidays in the past, and Baba's old house and the games she used to play with us in it. By the time all of the Hamantaschen were assembled and baked, we had perma-smiles on our faces, having had such a great time together and proud of the big plate of tasty cookies we had made so lovingly.

So by now I guess wondering, what the heck is Hamantaschen? Well...Hamantaschen are little triangle-shaped cookies filled with different types of fillings like poppy seeds (traditionally used...although not my cup of tea), dried fruit, fruit preserves, chocolate, cheese, and more! I grew up eating prune Hamantaschen, which no, does not sound very appetizing, but when combined with sweet golden raisins, fresh and juicy orange, and nutty and satisfying walnuts is actually quite tasty! Because Hamantaschen are not too sweet, it's easy to clean off a whole plate of them in no time at all...and still consider having more!

Recipe by The Pleasures of Your Processor

Ingredients:

Prune Filling

1 medium seedless orange

12 oz. package pitted prunes

1 1/2 cup raisins

1/4 cup toasted walnuts, chopped

2 tbsp sugar

Dough

1 medium seedless orange

2 eggs

3/4 cup sugar

1/2 cup vegetable oil

2 tsp baking powder

2 3/4 cup flour

Directions:

Prune Filling

1. Cut orange in quarters but do not peel. Process half of the orange until fine. Add half of the remaining ingredients and process until fine. Transfer processed filling to a bowl and repeat with remaining ingredients. Store in fridge until ready to use.

Dough

1. Cut the orange in quarters but do not peel. Place in the bowl of a food processor and process until fine. Add the eggs, sugar, and oil and process for 10 seconds. Add baking powder and flour and process with several on/off turns, just until flour is blended into dough. Do not overprocess. Dough should be very sticky

Assembly:

1. Prepare the filling and dough as directed.

2. Divide the dough into 4 pieces and flour each piece lightly. Roll out the dough, one piece at a time, on a well-floured surface to 1/4-inch thickness.

3. Using a circle-cutter or the rim of a glass, cut the dough into 3-inch circles. Place a small spoonful of filling in the middle of each circle. Bring up the sides of the dough to meet. Pinch the ends together to form a triangle. Place on a greased cookie sheet and bake at 400º for about 15 minutes or until golden.

Listening To: The Morning - The Weeknd

Click here to download the whole The Weeknd mixtape House of Balloons.

If people are giggling at the juxtaposition of certain songs with my content, I feel you! I just select whichever song I've been listening to the most lately, or at times what I was listening to while making the dish.