Lemon Blueberry Pancakes

Last month was the first time in the history of this blog that I did not have a single post. Part of the reason was because I traveled with my brother to Europe for two weeks to celebrate his graduation from high school. When we returned it was his birthday shortly after and I made many dishes including a roasted beet quinoa salad, stuffed mushrooms, and chocolate creme brulee for dessert. I did make one new thing: grape leaves stuffed with dried figs, goat cheese, and walnuts. Even though it was actually very well received I felt it was too simple to dedicate an entire post to.

However last weekend was Labor Day and for some odd reason I woke up very early on Monday morning in the mood for pancakes. Recently my mother had purchased a 10 lb box of blueberries because she knows that I love them and the season is coming to an end. I decided to use the blueberries in the pancakes and also make a blueberry compote topping.

The pancakes were very simple and also quite fluffy because of all the baking powder. I was quite pleased that it made a small batch perfect for two people to enjoy for breakfast. When my brother woke up he happily ate the pancakes along with me. Overall it was a nice relaxing morning and my pancake craving was fulfilled.

Lemon Blueberry Pancakes
Makes about 13 palm-sized pancakes

• 1½ cups flour
• 1 tbsp baking powder
• 2 tbsp sugar
• 1 lemon, juiced and zested
• ½ tsp salt
• 1 large egg
• 2 tbsp oil
• 1 cup milk
• 1⅓ cups fresh blueberries (can use frozen as well)

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• ¼ cup water
• 2 tbsp sugar

1. In a medium-sized bowl, whisk together the flour, baking powder, lemon zest, sugar, and salt.
2. Add the egg, oil, milk, and lemon juice. Mix well until a batter forms. If it is too thick, add some extra milk, one tablespoon at a time.
3. Gently fold in the blueberries, being careful not to break them.
4. Heat a griddle or large skillet over medium heat. Once heated, reduce the temperature to medium low and pour ⅓ cup of batter onto the cooking surface. Allow the pancake to cook until bubbles start to form on the top surface, about 20-25 seconds, then use a large spatula to gently flip the pancake over. Cook the other side until it is light and golden and fully cooked through. Repeat with remaining batter.
5. Meanwhile, combine the ingredients for the blueberry compote in a small saucepan and bring to a boil. Once the cranberries start to pop, reduce the heat to a simmer and keep heating while making the pancakes. Stir occasionally until compote thickens, then remove from heat. 

Note: You may have to go through a couple of "test" pancakes before you achieve the right temperature on the griddle or skillet. Finished pancakes can be kept warm in the oven at 200 degrees Fahrenheit while the rest are cooking.

Red Quinoa Salad with Cilantro Lime Dressing

In addition to making the grilled chicken kabobs for dinner the other  night, I also made a quinoa salad which I served in the shell of the pineapple. This was actually my first time using red quinoa as opposed to the regular white or yellow looking quinoa.

There are actually three types of quinoa: regular, red, and black. I was curious about the difference between the three and supposedly the red and  black varieties have "nuttier" flavor as opposed to the regular one.  According to some sources, it is best to use the red and black quinoa for things like a salad or any dish that you would want the grains to remain as  individual pieces. However in dishes where the quinoa is used as more of a stuffing medium, such as stuffed peppers or even patties made of quinoa, it is better to use regular quinoa as it clumps together more.

I have to admit I don't think I tasted any stronger flavor from the red quinoa but it definitely made for an interesting appearance to the salad. Maybe next time I will try the black quinoa and see whether I notice any different taste to it.

Red Quinoa Salad with Cilantro Lime Dressing

• 3 cups cooked quinoa
• 2 cups shelled edamame beans
• 2 cups corn kernels
• 1 cup baby tomatoes, quartered or halved
• 1 cup mini bocaccini, quartered
• ¼-½ bunch fresh cilantro (I used ½ cilantro, ½ Italian parsley combination)
• 2-3 cloves garlic
• 1 lime, juiced
• ½ tsp salt
• ¼ tsp pepper
• 2-3 tbsp olive oil
• Optional: 1-2 tbsp hot sauce

1. In a food processor, combine the cilantro, garlic cloves, lime juice, salt, pepper, olive oil, and hot sauce if using. Blend until smooth and the dressing comes together.
2. In a large bowl mix together the quinoa, edamame, corn, tomatoes, and bocaccini.
3. Pour the dressing over top and mix thoroughly. Cover and refrigerate for a few hours in order to chill the salad.

Grilled Jerk Chicken Kabobs with Mango and Avocado Salsa

About two months ago my mother and I attended the annual Eat! Vancouver festival that took place downtown. Unfortunately it feels like from year to year the number of booths and vendors has decreased but still we had a good time. At the end of the day we received a "goody bag" which included a bottle of Jerk flavored marinade.

Earlier this week I decided to try out the marinade by making some grilled chicken kabobs with pinapple and red pepper. The kabobs turned out well, though I did need some help managing the barbeque. However the real star of the show was the mango and avacado salsa that I made to accompany the chicken. It was bright and fresh and perfect for a summer barbeque. In fact my mom liked it so much that I made some more that we just ate on its own with some tortilla chips. I can definitely see myself repeating this meal again, especially since I have another bottle of the marinade at home.

Grilled Jerk Chicken Kabobs with Mango and Avocado Salsa

For the chicken kabobs:

• 1 bottle (270 mL) Jerk marinade
• 1 pinapple, cut into chunks,
• 1 bell pepper, cut into large pieces
• 2 lbs chicken, breast or thighs 
• Bamboo skewers

1. Cut the chicken into bite sized pieces. Pour the marinade overtop the chicken and make sure it is evenly coated. Refrigerate for at least four hours, preferably overnight.
2. Once ready to grill, prepare the kabobs by soaking the bamboo sticks for a few minutes then skewering the chicken pieces as well as pineapple and pepper. I made mine with the pattern of 3 chicken pieces, 1 pineapple, 2 chicken, 1 pepper, 2-3 chicken, 1 pineapple, and 1-2 chicken.
3. While getting the kabobs ready, preheat the barbeque on medium-high heat. Once ready to grill, rub the cut side of an onion on the grates to prevent the chicken from sticking.
4. Place the kabobs on the grill and turn every 2-3 minutes until the chicken is fully cooked through and no pink remains.

For the mango and avocado salsa:

• 1 mango, peeled and cut into bite sized pieces
• 1 avocado, cut into bite sized pieces
• 1 small cucumber, peeled and sliced
• ¼ red onion, finely chopped
• Handful fresh cilantro, chopped
• 1 lime, juiced
• 1-2 tbsp hot sauce (I like to use Frank's Chili and Lime flavor)
• Olive oil
• Salt

1. Combine the mango, cucumber, red onion, and cilantro. 
2. Pour the lime juice and hot sauce on top and drizzle with some olive oil. Mix well.
3. Add the avocado and gently stir in, trying not to mash it too much. Season to taste with salt.

Early Grey Sweet Rolls with Cherry and White Chocolate

Our family has expanded yet again. Yesterday marked four years to the day since my aunt's cousin immigrated here with her husband and son from Israel. Since that time they have had a daughter, who will be turning two at the end of July, and now her brother and his family have immigrated as well. I thought it only fair to properly greet the new additions to the family with some baked goods.

A few months ago my friend had asked me if I ever tried baking with Earl Grey tea before, too which I replied that I had not. Since that time the idea was in the back of my mind but I honestly hadn't given it much thought until yesterday. I found this recipe for a sweet roll that incorporates Earl Grey tea within the dough. The original recipe called for a combination of fresh raspberries and white chocolate but I didn't have any raspberries on hand so I substituted some frozen cherries instead.

I baked the rolls in the afternoon and later that evening brought them with me to the park as I met the new family members. They were extremely nice and appreciate of the gesture, commenting that they especially enjoyed that the rolls were not overly sweet. We spent a nice evening together with the kids playing on the playground before we parted our separate ways. I was so pleased to have met them and look forward to the future occasions and celebrations we will share together.

Earl Grey Sweet Rolls with Cherry and White Chocolate

For the dough:

• 1 package (8 grams) yeast
• 1 teaspoon sugar
• ½ cup warm water
• 1 egg
• 2 tablespoons oil
• ¾ cup warm water
• 4 cups flour, sifted
• ¼ cup sugar
• ¼ teaspoon salt
• 2 Earl Grey tea bags 

1. In a small bowl, mix the yeast, a teaspoon of sugar and a ½ cup of warm water. Set aside to sit and foam.
2. In another small bowl, whisk together the egg, 2 tablespoons of oil and ¾ cup of warm water. Set aside.
3. In a large bowl, sift 4 cups of flour with sugar, salt, tea powder and whisk everything together.
4. Make a well in the center. Pour in your yeast and egg mixtures and using a wooden spoon, stir until roughly combined.
5. Dump your dough onto a lightly floured surface and begin to knead for 5-10 minutes (you may have to lightly flour your surface again if your dough becomes too tacky). Once the dough starts to feel smooth, place it in an oiled bowl and cover with a tea towel. Place in a warm area or in a turned off oven and let rise for an hour to an hour and a half, until the dough has doubled in size. 

For the filling:
Note: You can substitute any fruit such as raspberries, strawberries, blueberries, or cherries. If using frozen fruit, make sure to not thaw and pulse a few times in the food processor so the pieces aren't too big. Then add 1 tbsp corn starch to the fruit before spreading on the dough.

• ¼ cup sugar
• ½ cup white chocolate chips
• 2 cups fresh or frozen fruit, chopped into pieces

To assemble:

1. Once the dough has risen, roll out into a 10" x 18" rectangle.
2. Scatter dough evenly with sugar, white chocolate chips and fruit. Be sure to leave the top inch of your dough free of any toppings so you are able to seal your roll.
3. Starting at the bottom, begin to roll up the dough and berries using firm pressure. Seal the border using a light coating of water. 
4. Cut the rolls about 1-1½" thick (depending on how many you want to make).
5. Place the rolls, cut side down, in an 11" x 13" well-greased or parchment-lined baking dish. (I actually cut my rolls to be about 1" thick and was able to make 18 all together, putting 9 into two different pans). Cover with a tea towel and let rise for another half hour.
6. Bake the rolls at 350 degrees Fahrenheit for 30 minutes. 

For the glaze:
Optional but I would highly recommend as it is delicious and adds a great final touch.

• ½ cup powdered sugar
• 2-3 tbsp milk or cream (depending on how thin or thick you want the glaze to be)

1. In the last few minutes while the rolls are finishing baking, whisk together the powdered sugar and milk/cream until a smooth mixture comes together.
2. As soon as the rolls are ready, coat them with the glaze immediately. If there is enough left (or you can make some extra) glaze them again in 5 minutes.

Individual Nutella and White Chocolate Mousse Cakes

In addition to making the dolmathes as one of the many appetizers we had during my brother's celebratory dinner last week, I also prepared a dessert. A year ago I bought a "mini cheesecake pan" which I used to make over 72 little cheesecakes last year for my dad's big 50th birthday party. Since that time I have used the pan repeatedly to make miniature cheescakes for various occasions. This year we are having a smaller scale party and I wanted to make individual desserts again but rather than cheesecake I wanted to make mousse cake.

I decided to use nutella rather than chocolate, just for some variety, and when I searched for nutella mousse recipes most came back with just two ingredients: nutella and whipping cream. I wasn't sure if the mousse cakes would hold up without any stabilizing factors in them so I decided to experiment and make one batch regular and add gelatin to the second.

Although both initially came out of the molds easily, after about twenty minutes it was clear that the regular batch was starting to soften and lose its shape while the gelatin ones remained in perfect form. The gelatin definitely was more practical in terms of serving the cakes at a party because they didn't have to be consumed right away. However convenience came at at a price: the regular mousse cakes were definitely creamier and, in my opinion, tasted better than the gelatin version.

Still not satisfied, I decided to experiment further by using slightly less of the nutella mousse and adding some white chocolate flavored mousse to the top of the cakes. I decided to use the gelatin again but this time divide it between the two flavors. The end result was closer to the creamy taste of the regular mousse, though not exactly the same, but still had enough stability from the added gelatin. My mom was extremely pleased with the individual cakes and approved of them for the upcoming birthday party.


Individual Nutella and White Chocolate Mousse Cakes
Note: Makes 12 individual mousse cakes. If you do not own a pan where you can easily unmold the mousse cakes I suggest using a large cupcake liner that can be peeled away.


For the crust:

• ½ cup graham cracker crumbs
• ½ tbsp powdered sugar
• ½ tbsp cocoa powder
• 2 tbsp butter, melted

Combine all of the ingredients for the crust in a small bowl and distribute evenly amongst the 12 cups or liners. Bake at 350 degrees for five minutes. Remove from the oven and set aside to cool.

For the mousse:

• ½ cup nutella
• ¼ tsp espresso powder
• 3 oz (85 g) white chocolate
• 1 tsp vanilla
• 2 cups heavy whipping cream
• 1 envelope (1 tbsp) gelatin
• 4 tbsp water

1. Mix the espresso powder with the nutella and set aside.
2. In a small saucepan, heat ½ cup of the whipping cream on a low heat until it starts to simmer and almost boil.
3. While the cream is heating, dissolve the gelatin in the water. Once the cream is heated through, add the dissolved gelatin and mix thoroughly to incorporate.
4. Divide the heated cream evenly between the bowl containing the nutella and another containing the white chocolate. (You may want to pour the cream into a measuring cup so that you know how much is half)
5. Mix the hot cream in each bowl with the ingredients inside, making sure it is well mixed and smooth. Add the teaspoon of vanilla to the white chocolate bowl as well.
6. Beat the remaining 1½ cups of whipping cream on high speed until soft peaks form.
7. Add a little more than half of the whipped cream to the nutella bowl and the remaining whipped cream to the white chocolate bowl. The easiest way to do this is to add a little bit of whipped cream to the bowl first, mix it well, then add the rest and gently fold in until no streaks remain.
8. Distribute the nutella mousse amongst the cups, making sure to not let it get on the sides, then top with the white chocolate mousse.
9. Put the mousse cakes in the fridge for at least 3-4 hours to allow the mousse to set then serve by either gently unmolding them or peeling away the liner.

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.