Dolmathes with Avgolemono Sauce

This past weekend was my brother's graduation from high school. Although he hasn't been little for a long time now I still can't believe how grown up he is and that he is moving on to the next chapter of his life. His graduation was on a beautiful sunny Saturday at UBC and we of course took many pictures of the proud graduate in his cap and gown.

The night before we hosted the family for a celebratory dinner. A few weeks ago my mother and I went to an Italian festival and while we were there we happened to stop by a local specialty grocery store and bought some grape leaves. The leaves were already cleaned and preserved in jars within a salty brine.

Our plan was to make a Greek dish called Dolmathes using the grape leaves. This popular dish is usually served as an appetizer and involves rolling some sort of filling, be it the traditional meat or a vegetarian option, in the grape leaves and then simmering them in stock until the filling is cooked through.

At first I was a little nervous because I had never worked with grape leaves before and I didn't know whether they would be difficult to handle. However I was pleasantly surprised with how easy it was to roll the grape leaves around the filling. Also we happened to buy grape leaves that were already de-stemmed so I didn't have to worry about that step either and only had to wash the brine off the leaves before using them.

There were so many grape leaves in the jar we still had extra left over, despite using over 1.5 lbs of ground beef for the filling and stacking the dolmathes in three layers within the pot. The dolmathes turned out great and were a big hit with the family, especially one of my cousins who raved about them and said she ate four in one go!

On a separate note, I recently noticed that my blog is now four years old. Usually I write a little post detailing what has happened in the last year but the truth of the matter is that my blog has taken a bit
of a backseat this past year. I still try new recipes and write about them when I have the chance but I no longer have the blog at the forefront of my thoughts.

I started this blog four years ago based on a friend's suggestion mostly as an entertaining way to keep track of my improvements in the kitchen. I would research many recipes online, always searching for new things to try or new techniques to teach myself. I still spend my free time perusing blogs and websites for recipes, but I'm also much more comfortable in the kitchen and like to experiment with my own creations. I also used to have a "monthly minimum" that I would try to meet but as my life has become more busy I've become more laid back and simply try to do as much as I can given my schedule.

I didn't know when I first started it how much I would enjoy writing my blog and what a great source it would become for new friendships. It's also a good conversation starter when introducing myself and talking about my hobbies. I don't know how long I will keep blogging and what form it may take in the future but for now I'm content with how things are and I will always be glad I followed my friend's suggestion way back when.

Dolmathes with Avgolemono Sauce

Note: Depending on the size of the grape leaves and the amount in the jar, the filling may have to be doubled.

• 1 16 oz jar grape leaves
• 1 lb ground beef or lamb
• 1 cup uncooked rice (presoaked to soften and absorb some liquid)
• ¼-½ cup fresh Italian leaf parsley, chopped
• 1 large onion, chopped
• 1 tsp dried dill
• 1 tsp dried oregano
• 2-3 tbsp olive oil
• Salt and Pepper
• 2 cups chicken or vegetable stock
• 1 lemon, juiced
• ¼ cup olive oil 

1. Mix together all of the ingredients starting with the ground meat through the salt and pepper fo the filling and season to taste. Set aside.
2. Drain the brine from the grape leaves and lay them flat in a large shallow bowl. Soak them for five minutes in hot water then drain and rinse off with cold water. (You may have to do this in batches in order for the leaves to be easier to handle.) Keep the leaves laying in cold water once rinsed.
3. If the leaves have stems, cut off the stems then lay them on a flat surface, with the veins facing up.
4. Place 2-3 tablespoons of filling onto the bottom third of the grape leaf.
5. Roll up the bottom of the leaf to cover the filling, then bring in the sides, and then roll the rest of the way to the top.
6. Place some torn up grape leaves (I used cabbage leaves because I didn't want to waste any of the grape leaves) on the bottom of a large pot. Lay the rolled dolmathes, seam side down, on top.
7. Keep placing each side by side, filling the bottom of the pot in a single layer. Once filled, stack the next layer on top.
8. Once all of the dolmathes have been rolled and stacked in the pot, pour the chicken stock, lemon juice, and olive oil over top. Add enough water so that the dolmathes are covered by about ½" of liquid.
   
9. Put an inverted plate over top to apply some pressure on the dolmathes. Heat the pot on medium-high heat until boiling, then reduce to medium-low and continue to simmer for 35-45 minutes.
10. To check for doneness remove one from the pot and slice in half to make sure the rice and meat have cooked through. The dolmathes can be served warm or at room temperature with the avgolemono sauce. 

To make the sauce:

• 1 cup chicken or vegetable sauce
• 1 lemon, juiced
• 3 egg yolks
• 1 tbsp butter

1. Whisk the egg yolks together with the lemon juice.
2. Add the stock and heat in a small saucepan over medium heat until boiling. Whisk the sauce often so that the egg yolks don't start to cook.
3. Once boiling, reduce to a simmer and add the butter. Continue to heat until the sauce thickens slightly.

Hasselback Caprese Tomatoes

Last weekend was the first time this year that my family ate dinner outside in the backyard which, to me, signifies the official beginning of summer. My dad had spent the day repairing our broken gate and my mom and I went to an Italian festival. I was inspired by the festival to create this simple appetizer which I had seen a picture of a few weeks ago on Pinterest.

The idea comes from a caprese salad but rather than completely slice the tomatoes they are cut in a "hasselback" style and the fresh Basil and Mozzarella are stuffed in between the slits. Once I started assembling the tomatoes my mom was reminded of when I made hasselback yams and sweet potatoes when I first started the blog four years ago. Unfortunately back then the potatoes did not turn out as I had expected them to but this time the tomatoes gave me no problems.

I think these hasselback caprese tomatoes are a great summer appetizer because they take advantage of fresh ingredients and are super simple to make. However despite their simplicity they give off a nice and elegant appearance and are sure to please any guests.

Hasseback Caprese Tomatoes

• 8-10 Roma tomatoes
• Ball of fresh Mozzarella cheese (soft, not hard)
• Handful fresh Basil
• Balsamic vingegar
• Extra virgin olive oil

1. Wash the tomatoes and cut slits into them about ¼" apart. Cut the slits almost all the way through but make sure there is still a little bit of room on the bottom so that it stays together.
2. Roughly slice the Mozzarella cheese into pieces similarly sized to the tomato slits.
3. Carefully slide a piece of cheese and a Basil leaf between each slit of the tomato.
4. Drizzle the tomatoes with balsamic vinegar and extra virgin olive oil on top and serve.

Avocado Brownies

A week ago while we were sitting and eating my breakfast one of my brothers asked me to make black bean brownies again. Unfortunately we didn't have any black beans in the pantry and I didn't feel like going to the store just for one item. However the request inspired me to research more "healthy" brownie recipes and I found one for avocado brownies. I was intrigued because the recipe seemed relatively easy and I already had all of the ingredients.

While I was making the brownies my mother was very doubtful about how they would taste given the unusual ingredient list. I assured her that she was under no obligation to try them but in the end she decided to have a small piece. She was actually quite impressed with their taste, especially because they weren't too sweet and my mother prefers desserts that way.

My brother came over once I let him know the brownies were ready and he enjoyed them as well. After the fall out from the black bean brownies, I was hesitant to tell my other brother about the avocado and decided to just let him enjoy the brownies. Not only did he like them, but his friends came over the next day and ate them as well, no one the wiser about the mystery ingredient. To this day I still haven't told him...I decided that since he liked them and already ate them there's really no reason to go and disappoint him now.

Avocado Brownies

• 4 oz (112 g) bittersweet chocolate
• 1 tbsp coconut oil
• 1 avocado
• ¼ cup almond butter
• ½ cup honey
• 3 eggs
• ¼ cup cocoa powder
• 1 tbsp vanilla
• 1 tbsp almond flour
• 1 tsp baking soda
• ½ tsp salt
• Optional: ½ cup chopped nuts or chocolate chips

1. Puree the avocado flesh in a food processor until absolutely no lumps remain.
2. Melt the bittersweet chocolate together with the coconut oil in a small saucepan over low heat.
3. Beat the melted chocolate mixture along with the pureed avocado and the rest of the ingredients on medium speed for about 2-3 minutes, or until well mixed.
4. Stir in any add-ins such as chopped nuts or chocolate chips.
5. Pour the batter into a well-greased or parchment lined 9" x 9" pan. Bake at 350 degrees Fahrenheit for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow to cool before slicing and serving.

Asian Coleslaw

The other day my mother asked me to prepare some chicken for dinner, specifically in a way that my brother would find appealing. Last week, after coming back from Mexico she had requested I make something Mexican-inspired so I made shrimp tacos. Part of the reason why they taste so good is because of the cabbage slaw that goes along with them. My mom was a big fan and asked that I repeat the slaw in addition to whatever chicken dish I made.

I decided to go Asian this time and made a peanut chicken stir-fry with some mushrooms, bell peppers, and snow peas. As a side I made quinoa and also this Asian coleslaw. It was light and refreshing and didn't take long to put together. I have a new found love of all things sesame lately so I particularly enjoyed the dressing that included sesame oil.

Making dinner that day was even more fun because my cousin came over and helped me with it. Although she refused to touch the chicken she did help me by chopping the vegetables and following the recipe to make the peanut sauce. Afterward she reaped the benefits by staying over for dinner while we watched some television together.

Asian Coleslaw

• ½ head purple cabbage, thinly sliced
• ½ head green cabbage, thinly sliced
• ½ cup carrots, grated or thinly sliced
• 1 small cucumber, halved lengthwise, seeded, and thinly sliced
• 1 green onion, chopped
• Handful fresh cilantro, chopped
• 2-3 tbsp black and white sesame seeds
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp lemon juice
• Salt and Pepper

1. In a large bowl combine the cabbage, carrots, cucumber, green onion, and cilantro.
2. In a small bowl, whisk together the sesame oil, olive oil, soy sauce, rice vinegar, honey, ginger, and lemon juice. Allow the dressing to sit for a few minutes to come together.
3. Pour the dressing over the vegetables and mix well to ensure everything is evenly coated. Sprinkle the sesame seeds over top and season to taste with salt and pepper.

Vanilla Chocolate Marble Cupcakes

During the first week of May I traveled to Mexico for a relaxing vacation which happened to include a wedding of a family friend. Truthfully, I hadn't seen her in years as she now lives in Montreal but as I love weddings and I love vacations I decided to make the effort to go to hers. The wedding was beautiful and intimate, only 25 guests, with the ceremony held right on the beach and the reception on a terrace just above it. As much as I loved Mexico it seemed that it did not love me as much, or maybe it loved me too much. I got extremely sun burnt and definitely suffered for it.

The day that I left for my trip also happened to be my good friend's birthday. Since I could not attend her celebration I thought that I would at least contribute in a small way by baking some cupcakes for her. Also it gave me a great excuse to use my new cupcake tray and carrier that another friend had gotten me for my own birthday a month prior.

My friend loves pretty much any dessert but I decided to go with simple and basic flavors: vanilla and chocolate. The challenge was that the recipe involved making two flavors of frosting and piping them together from the same bag. It was a little tricky but it had the right effect once I got the hang of it.

When I came back from my trip I received a message from my friend thanking me for the cupcakes. Since I had to deliver them to her the day before her birthday and I dropped them off with her boyfriend, I wondered if she actually waited until the next day to try them. Even if she sneaked one ahead of time I wouldn't have minded because, after all, they were for her birthday so who am I to judge?

Vanilla Chocolate Marble Cupcakes
Note: This recipe makes 12 cupcakes.
 
For the cupcakes:

• 1⅔ cups flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup (8 tbsp) unsalted butter, melted
• 1 cup sugar
• 1 large egg
• ¼ cup yogurt or sour cream
  
• ¾ cup + 1 tbsp milk, divided
• 1 tsp vanilla extract
• ¼ cup cocoa powder

1. Combine the flour, baking powder, baking soda, and salt. Set aside. 
2. Whisk the sugar with the melted butter.
3. Stir in the egg, yogurt or sour cream, the ¾ cup milk, and vanilla extract until combined.
4. Slowly mix in the dry ingredients until no lumps remain. The batter should be fairly thick.
5. Transfer ¾ cup of the batter to another bowl. Mix in the cocoa powder and 1 tbsp milk until combined. The chocolate batter will be extremely thick.
6. Spoon about a tablespoon of vanilla batter into each well of a 12-cup paper-lined cupcake tray.
7. Top with a spoonful of chocolate batter, then more vanilla batter on top until both batters have been used up. Lightly swirl the batters together using a toothpick. 
8. Bake the cupcakes for 20-24 minutes at 350 degrees Fahrenheit or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.

For the frosting:
Note: Each frosting listed makes enough to frost half (6 cupcakes) on its own or combined the two are enough to frost all twelve cupcakes. If choosing not to make both simply double one of the listed recipes and use it to frost all of the cupcakes. 

Chocolate Frosting

• 1¾ cups icing sugar
• ¼ cup cocoa powder
• ½ cup (8 tbsp) unsalted butter, softened to room temperature
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

1. Sift together the icing sugar and cocoa powder to assure there are no lumps. Set aside. 
2. Beat the butter on medium speed until creamy, about 2 minutes. 
3. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. 
4. Beat on low speed after each addition. 
5. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Vanilla Frosting

• 1¾ cups icing sugar
• ¼ cup cocoa powder
• ½ cup (8 tbsp) unsalted butter, softened to room temperature
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

1. To make the vanilla frosting use the same directions as with the chocolate frosting but omit the cocoa powder. 
2. Once both frosting flavors are made, fill the piping bag with one frosting on each side. Don't worry if one is a little more than the other, just try to make them as equal as possible. 
3. Try to squeeze the bag evenly when frosting so that both flavors become swirled together.

New York Cheesecake with Strawberry Sauce

Despite being well known amongst my friends and family for making all sorts of cheesecakes, I realized that I have never made the most traditional type: New York Cheesecake. Sure, I've made variations of it, but never a true New York Cheesecake. I decided that I would remedy that by making it for my birthday this year when my family came over to celebrate.

Normally when it comes to making cheesecake for family gatherings I use an 11" pan, my biggest one, and 2 lbs of cream cheese. This recipe used a 9" pan and 3 lbs of cream cheese. Not only that, but it also used 7 whole eggs and 2 egg yolks in addition to sour cream. As you can imagine, the resulting cake was super rich and extremely tall. In fact, when I was pouring the batter into the pan I was afraid of how full it was so I scooped about two cups out and made them into mini cheesecakes.

In my opinion, the perfect New York cheesecake is always accompanied by a fresh fruit sauce and the

classic is always strawberry. I have to admit that once I poured it onto the cake, the sauce kind of made it look sloppy because the strawberries had somewhat discolored and were breaking down. However the taste more than made up for it because it was delicious!

The cake was well received by my family and I was happy to cross such an iconic cake off my list. I don't know if I will repeat the recipe,  because it is truly an extremely rich cake, but I would definitely recommend it for its ease and simplicity.

New York Cheesecake

For the crust:

• 1 cups graham cracker crumbs
• 2½ tbsp unsalted butter, melted
• 1½ tbsp sugar

Combine all of the ingredients in a bowl and then transfer to a 9" springform pan. Gently press down all along the bottom and bake at 350 degrees Fahrenheit for 8 minutes. Set aside to cool.

For the cheesecake:

• 3 lbs (6 blocks) cream cheese, room temperature
• 1½ cups sugar
• 7 large eggs + 2 egg yolks
• 1 cups sour cream
• ½ tsp salt
• Zest of one lemon

1. Beat the cream cheese on medium-high speed for about a minute, until smooth.
2. Beat in the sugar and salt and then the sour cream. Scape down the sides of the bowl as necessary.
3. Beat in the eggs, one at a time, at low speed. Beat in the lemon zest and continue mixing until everything is combined.
4. Pour the mixture into the cooled springform pan and bake for 60 minutes at 325 degrees Fahrenheit using a hot water bath or by placing a pan of hot water on the lowest rack beneath the cake.
5. Without opening the oven door, turn off the oven and leave the cake to cool for 2½-3 hours inside the oven. Afterward, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, though preferably overnight.

For the strawberry sauce:

• 2 lbs fresh strawberries, cut into halves or quarters
• ½ cup sugar
• 1 cup water

1. Combine the strawberries, sugar, and water in a saucepan and heat over medium heat until the berries start to break down. 
2. Reduce the heat to a simmer and continue cooking for another 15-20 minutes while the sauce thickens. 
3. Remove from the heat and allow to cool before straining strawberries and spooning over top of the cheesecake. 
4. Optional: the leftover liquid strawberry sauce can be served on the side to pour over individual slices.

Strawberry Balsamic Salad

After returning from Whistler my family came over a couple of weeks ago to celebrate my birthday at home. Most of the food we made consisted of old time favorites but with my burning desire to always try something new I thought to make a different salad than usual. As spring is in the air I thought to take advantage of all the fresh fruit now appearing in grocery stores.

This salad was quite simple: it featured spinach, blueberries, goat cheese, roasted beets and candied pecans. It was tied together through a sweet but tangy strawberry balsamic vinaigrette. I think that there are a variety of ingredients that could be put in the salad but I decided to go for blueberries and beets because I really love them. Also candying the pecans gave them a great crunch and added the necessary amount of texture to the salad.

Note: I will post the recipe for the salad dressing and how to make candied pecans. The rest of the ingredients can be chosen based on what you have/what is in season.

Strawberry Balsamic Vinaigrette
Note: This is more than enough dressing for one large salad. I drizzled some on the salad and served the rest on the side for those who wanted extra.

• 1 lb fresh strawberries
• 1 tsp sugar
• 1-2 tsp water
• Pinch of salt
• 2 tbsp olive oil
• 1-2 tbsp balsamic vinegar
• Optional: 1 tbsp poppy seeds

1. Remove the stems from the strawberries and cut in half.
2. In a small pot, combine the strawberries, sugar, salt, and water. Heat over medium heat until the strawberries begin to soften and release their juices.
3. Blend the strawberries until they are smooth and then strain the mixture through a fine mesh sieve to separate the seeds.
4. Allow the strawberry puree to cool then whisk together with the olive oil, balsamic vinegar, and poppy seeds. Add some extra salt and pepper to taste.

Candied Pecans

• 2 cups pecan halves
• 4 tbsp brown sugar
• 4 tbsp (¼ cup) unsalted butter, cut into pieces

1. In a large pan, roast the pecans for about two minutes, until they start to soften and become fragrant.
2. Add the butter pieces and stir so all the nuts are well coated.
3. Add the brown sugar and keep stirring so that the nuts do not burn. Continue lightly frying for about 3-5 minutes, until all of the butter has melted and the sugar has caramelized.
4. Pour out the nuts on a parchment paper-lined plate and allow them to cool for 10 minutes so that the sugar can set.