Simple Bites » Holidays

We Wish You A Merry Christmas

Aimee — Fri, 23 Dec 2011 11:28:01 +0000

This week has been a busy blur of Christmas preparations, wrapping up projects, getting greeting cards out and a hundred other small tasks. Each day I packed lunches and got Danny and Noah out the door to work and school before starting on my own day, which inevitably went too fast. And on top of everything, I developed a cold. Again.

We’re ready for a break, a long one, and it starts this afternoon when Danny wraps up work for two weeks and Noah has holidays to match. We’ve planned a quiet Christmas, (no back-to-back parties, thank you very much) and I am looking forward to putting my feet up with my knitting project and a plate of cookies.

Today’s post doesn’t offer any last minute appetizers, turkey tips, entertaining pointers, or menu suggestions. I figured you had probably had enough of those! Instead, I’m sharing a little peek into our home this Christmas. Welcome!

In most ways, we are ready for Christmas; surprisingly, all we’re missing is snow.

We’ve had a sugary dusting here and there, but it lasts long enough for me to snap a photo, before it dissolves into little rivers and disappears among the leaves.

The boys are most disgruntled with the weather, yet the lack of snow hasn’t stopped them from requesting hot cocoa, delivered to their play house.

With the weather outside gray and raining (frightful!), we’ve lost no time baking cookies. Even though I hosted a cookie swap, and attended another, I still had a few recipes tucked away that I’ve been wanting to try. What better way to warm up the kitchen than with gingerbread, shortbread, and jam thumbprints.

We dressed 18 little ginger-gentlemen and sent them to school with Noah for his class. There was much discussion in the process about it being better to give than to receive; a holiday message that is particularly difficult for a certain six-year-old to wrap his head around.

Speaking of giving, meet Coco, our Christmas kitty, to whom we recently welcomed to our home.

We rescued her from a majorly overcrowded shelter where she was facing euthanasia. It has been easy to make room in our home for this little wisp of white fluff. She’s so grateful to be part of the family and is one of the most affectionate kitty cats I have ever met.

It’s obviously Coco’s first Christmas. All our gifts and the tree are at the mercy of her curiosity and claws.

With regard to gifts, we are very minimalistic when it comes to buying for the boys. Each receive one toy (this year is Lego for Noah and a 300 piece puzzle for Mateo, who is obsessed with puzzles at 3 years old), one new book, Christmas candy, and a clothing item such as pajamas. It’s enough.

For now, gifts are wrapped and stashed under our twig tree, and the stockings hung on the banister, waiting to hold clementines and candy canes on Christmas morning.

Before you think I got crafty with felt, let me share that the stockings were bought on Etsy, and are a nod to our pair of friendly cardinals that frequent the bird feeder every day.

I’ve got a bit of a thing for felt this year, and was happy to find these adorable heart tree ornaments at Ikea. Who says hearts are just for February, anyway? And what did I ever do before Pinterest for simple, affordable home decorating ideas?

I’ve never been one to sit and flip through magazines for home decor inspiration, but I did have plenty of fun putting together My Christmas Party pinboard, not to mention one on Brunch, twig trees, and, of course, holiday baking.

Pinterest, I heart you.

I need to snap a photo of my pregnant self at 6 months and will try to have someone shoot a family portrait for us as well! For now, here’s Mateo giving me morning kisses.

Here’s wishing a very Merry Christmas to you and yours from all of us here at Simple Bites!

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We Wish You A Merry Christmas is a post from Simple Bites

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Home for the Holidays: Bloggers without Borders

Aimee — Tue, 29 Nov 2011 10:01:33 +0000

Christmas isn’t just about giving and getting (although we’re so excited to bring your our annual giveaway week) which is why for this year’s Home for the Holidays, we wanted to highlight some great organizations doing amazing things. Specifically, five organizations that are near and dear to our hearts. I hope that after reading this post, you’ll take a minute to browse the other SLM sites and learn a bit about our favorite charities.

I’m so excited to spotlight Bloggers without Borders today as it is an organization that occupies part of my time, much of my thoughts, and all of my heart.

As the Social Media Manager for the non-profit group, I am fortunate to have a first row seat to the ins and outs (as well as ups and downs) of this fledgling and completely big-hearted organization. I wouldn’t change that for the world.

I say ‘fledgling’ only because Bloggers without Borders is still growing its flight feathers. Launched this past summer by founders Maggy Keet and Erika Pineda-Ghanny, this non-profit is busy assembling a board of directors (ahem, recognize one of these faces from SLM on the Board?), building a supportive online community, and waiting for its tax-exempt status from the IRS.

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For now, Bloggers without Borders is an online platform that spreads the word about charitable happenings in the blogging community via its website, blog and social media platforms. It is a central point, a hub, a way to connect bloggers who want to help with those who need it.

The incredibly benevolent blogging community has long been using their platforms for good, raising both money and awareness for fellow bloggers and people around the world. With the birth of BwoB, there is finally a way to easily connect the generous, unselfish blogging community with a wide variety of charities, causes and fundraising campaigns.

What are a few examples of BwoB working with the community? Here are just a few.

It started with raising funds for tornado-stricken areas around Joplin, MO, and Etna, AR.
They partnered with Texan bloggers to help raise awareness for Texas wildfire relief efforts and spread the word about their bakesale.
BwoB helped Jackie launch her highly successful Bloggers Unite for Africa campaign.
With Dine-in Irene they pot-lucked for a GrowNYC Hurricane Fund where 100% of donations went to NY farmers affected by Hurricane Irene.

And much more! I especially appreciate that while Bloggers without Borders can’t guarantee or predict what people will respond to, they do their best to lend their platform to help project organizers reach a wider audience and bring awareness to so many worthy causes that deserve to be heard.

This weekend bloggers will gather in several cities across North America for a cookie swap fundraiser where proceeds will go toward Cookies for Kids Cancer. It’s a sweet example of how bloggers, bakers and cupcake makers are coming together in creative and fun ways to help others. My home will host one of the cookie swaps, so look for that recap coming soon!

There are many ways you can help and get involved with Bloggers without Borders.

1. Follow @bloggerswob on Twitter and tweet the following:

“A blogging community unites to form Bloggers without Borders, a non-profit organization: http://www.bloggerswoborders.org/ #FF @bloggerswob”

2. ‘Like’ our Bloggers without Borders Facebook page and suggest it to ten friends!

3. Donate! Donations will go to current projects or operating costs, etc.

4. Have a blog of your own? Add the BwoB badge to your sidebar. Here is the code to make that simple for you.

Thank you!

Learn about the other charities we love:

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Home for the Holidays: Bloggers without Borders is a post from Simple Bites

A Thanksgiving Dessert Twist: Black-Bottom Maple Pumpkin Pie

Shaina — Wed, 16 Nov 2011 03:38:42 +0000

Written by Shaina of Food for my Family.

Sheets covered the couches to protect them from the greasy little hands that would scoot away from the table and be wiping their hands on them faster than you could spread butter on your roll. The kitchen was always bustling, but it was full with only one body, that of my grandmother.

She would hurriedly but with great precision move pots and pans from stove top and oven to serving dishes, all lined up with serving utensils and ready to be whisked away as if by angels out to the dinner table.

Still, if you stood silently and perhaps offered to take a dish to the table for her, you could observe the magic from the corner of the room. If you happened to do so, you’d notice first that the encore to the meal was nowhere to be found.

A plate with carved turkey, homemade gravy in a decorative boat, the dressing in its bowl, a gelatin mold, cranberry sauce, vegetables and baskets upon baskets of rolls to be slathered in bright yellow butter, but the room was void of any sweet eats.

Photos by Shaina Olmanson

It wasn’t until the food had been placed on the table, the grace and thanks given that my grandmother would steal back through the house to her bedroom, where she had carefully stashed the pies, hidden from sight until the end, almost as if unveiling a work of art for the first time.

For many, the pie plays just as an important role in a traditional Thanksgiving dinner as the turkey. Make yours extra special this Thanksgiving. Create it yourself, unveiling it at just the perfect moment, when the dinner guests are full and happy and have forgotten all about the dessert that should follow the meal.

A hidden layer of chocolate in an unassuming pumpkin pie, a ring of roasted pecans and keeping it a secret until the very end just might do the trick.

Black-Bottom Maple Pumpkin Pie

4.4 from 9 reviews

Recipe Type: Dessert

Author: Shaina Olmanson

Prep time: 30 mins

Cook time: 70 mins

Total time: 1 hour 40 mins

Yield: 8-10 servings

Maple-sweetened pumpkin pie with a chocolate layer sandwiched between sweet pumpkin and the crisp and flaky crust.

Ingredients

Pie dough for one 9″ pie crust
1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped
2 cups pumpkin purée, homemade and strained
3/4 cup maple syrup
1/4 teaspoon salt
2 eggs
1 egg yolk
4 ounces softened cream cheese
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/8 teaspoon freshly grated nutmeg
8-10 whole pecans

Instructions

Preheat oven to 350º F. Roll out the pie dough and press into the bottom of a 9″ pie plate. Chill until dough is stiff. Using pie weights or dry beans to hold the pie crust down and bake for 10 minutes. Take the pie weight off and bake for an additional 10 minutes. Remove from oven and set aside to cool.
In a small saucepan over medium heat, bring cream just to a boil. Remove from heat and whisk in the chocolate until completely melted. Spread the chocolate into the pre-baked pie crust. Let stand in a cool place to allow chocolate to partially set.
Mix together the purée, syrup and salt together in a food processor or mixer. Beat in the cream cheese. Add in eggs and egg yolk and beat until incorporated. Stir in vanilla, cinnamon, ginger, allspice and nutmeg. Pour the pumpkin mix slowly over the chocolate and bake at 350º F for 60-70 minutes until a knife inserted 1″ from the edge of the crust comes out clean.
Place pecans along the outside edge of the pie for the last 10 minutes of baking. When the pie is done, remove from oven and allow to cool completely. Refrigerate until ready to serve.

I’m linking up to TidyMom‘s Love the Pie event!

What is your favorite part of Thanksgiving dinner? Do you wait the whole meal through for the pie, or is there a dish somewhere in the middle that has your heart?

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A Thanksgiving Dessert Twist: Black-Bottom Maple Pumpkin Pie is a post from Simple Bites

St. Patrick’s Day Feast: Guinness Beef Stew

Shaina — Wed, 16 Mar 2011 05:35:48 +0000

Written by Shaina Olmanson.

St. Patrick’s Day is just around the corner. Tomorrow, in fact. I’ve been cooking up a few Irish-inspired meals for the family to celebrate with stews, corned beef and plenty of potatoes. You’ll find no green beer here, but a pint of Guinness may be consumed by the of-age participants.

With Chicago dyeing the river green, parades and people dressed as leprechauns, it’s hard not to get swept up in the magic of St. Patrick’s Day and embark on a treasure hunt for that pot o’ gold at the end of the rainbow. It all begs the question: What is St. Patrick’s Day really?

Photos by Shaina

St. Patrick’s Day is a religious holiday in Ireland to honor the patron saint of Ireland, Saint Patrick, who served as a bishop in Ireland and sought to Christianize the pagans there. Did you know the reason the clover and the color green is worn and used in St. Patrick’s Day decor is because Saint Patrick would use it to explain the Holy Trinity?

Today, St. Patrick’s Day is often celebrated to show allegiance to Irish heritage more than for its religious significance. During the 1798 rebellion against British occupation, Irish rebels dressed in all green. It is under that same British control that Irish farmers were limited in land and needed to choose a crop that would give the most bang for their buck. Potatoes were then widely cultivated for their complete nutritional properties, which made them a staple in the Irish diet.

More Irish-Inspired Fare:

:: Corned Beef and Cabbage – thank the Irish-Americans for this classic.
:: Colcannon – mashed potatoes with kale, cabbage and cream.
:: Irish Soda Bread – dense brown bread made with whole wheat flour.
:: Leprechaun’s Rainbow Cookies – can you find the pot o’ gold at the end of the rainbow?
:: Beer Mug Cupcakes – no drinking required.
:: Shepherd’s Pie – mashed potatoes, beef and vegetables all in one.
:: Irish Brownie Bombs – Guinness brownies, Bailey’s cheesecake, Jameson clovers.

Recipe: Guinness Beef Stew

This Irish beef stew is deep and rich with flavor and made with the Irish stout, Guinness. Serve it over a bed of colcannon or with a wedge of Irish soda bread to sop it up. This type of meat and potatoes meal is one I could get used to.

3-5 tablespoons canola oil
1 teaspoon salt
2 pounds stew beef like chuck roast, cut into 1-inch pieces
1/3 cup flour
3 cloves garlic, minced
1 large onion, diced
1 tablespoon tomato paste
4 cups beef stock or beef broth
12 ounces Guinness
2 prunes, minced
1 tablespoon caraway seeds
1 teaspoon fresh cracked black pepper
1 1/2 cups carrots, roughly chopped
1 1/2 cups parsnips, roughly chopped
3 tablespoons fresh flat-leaf parsley, minced

In a stockpot or Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Salt the beef and dredge through the flour. Brown the beef chunks in the oil for 2-3 minutes, stirring to turn. Don’t overcrowd the pot, and remove from the pot into a separate bowl when finished. Add the remaining oil as necessary.
Once the beef has been browned, add garlic to the oil and sauté for 30 seconds. Add in the onion and cook until tender, about 5 minutes. Stir in the tomato paste until incorporated throughout.
Add the beef back to the pot and pour in the beef stock and Guinness, then add in the prunes, caraway seeds and pepper. Bring to a boil. Cover, reduce heat and simmer for one hour.
After one hour, remove the cover from the pot and add in the carrots and parsnips. Continue simmering, uncovered for 30-45 minutes until vegetables are tender.

Serve alongside boiled potatoes or over colcannon. Sprinkle with chopped parsley before serving.

Makes 6-8 servings.
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What do you do to celebrate St. Patrick’s Day? Have you baked up any Irish-themed goodies or done crafts with the kids?

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St. Patrick’s Day Feast: Guinness Beef Stew is a post from Simple Bites

Merry Christmas from Simple Bites (vlog)

Aimee — Fri, 24 Dec 2010 05:01:11 +0000

To all my wonderful readers, near and far, young and old — Happy Holidays!

Today will be spent at mostly home, preparing for Christmas dinner tomorrow, playing in the snow, and wrapping up the last few presents. If we’re lucky, we’ll all get a nap in before we head to the evening service. Then it’s home for tourtière and off bed for the kids.

Enjoy your Christmas Eve and here’s a special message from all of us to you!

Gifts of time and love are surely the basic ingredients of a truly merry Christmas.”
~ Peg Bracken.

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Merry Christmas from Simple Bites (vlog) is a post from Simple Bites

2010 Holiday Gift Guide: My Top 10 Cookbook Picks

Aimee — Fri, 12 Nov 2010 07:45:04 +0000

Ever since I can remember, I’ve loved cookbooks. As children, my sister and I would nestle on the sofa, The Encyclopedia of French Cooking opened between us, and we would turn it carefully, page by page, scrunching up our noses over the sautéed chicken livers and sighing over the Raspberry Charlotte and Grand Marnier soufflé. I didn’t know what Grand Marnier was, but I knew I wanted some.

My parents gave me my first cookbook when I was eleven. Pies. I think I made every pie in the book. It was the beginning of what has become a carefully chosen and beloved collection. I never tire of cookbooks. Even though digital recipes from blogs and websites are a huge inspiration and now a normal part of everyday life, I still love to flip through cookbooks, be they old favorites or new acquisitions.

Cookbooks make a fantastic gift for anyone who finds cooking a muse instead of a chore, but with so much selection out there, how does one choose a cookbook that will be used for years?

This following is a list of some of my absolute favorite and most useful cookbooks. I say ‘some’ with all honesty, as it was very hard to narrow the list down to ten, while keeping it diversified. Diversity is key, however, as the dear ones on our Christmas lists are all so different.

For the eco-conscious to the romantic recipient, here are my top ten cookbook recommendations to gift this year. A few are hot off the press and others have been around a tad longer, but are just too good to leave out.

1. For the frugal foodie

Title: Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget
Author: Amy McCoy
Publisher: Andrews McMeel Publishing

Who doesn’t want to eat like a gourmet, but still stay within their monthly food budget? The Poor Girl Gourmet cookbook takes us on a low-budget, high-quality food adventure, but without an ounce of snob.

We’ve been blissfully eating from Amy’s friendly and comprehensive cookbook all summer long. Her Fish Cakes with Lemon-Dill sauce are in regular rotation on our menu plans, and Tangy Barbecue Sauce (several jars of which are stashed in my freezer) has forever changed my watered-down BBQ sauce paradigm.

2. For working mom (ie: every mom)

Title: Perfect One-Dish Dinners: All You Need for Easy Get-Togethers
Author: Pam Anderson
Publisher: Houghton Mifflin Harcourt

Several years ago, I quit letting my background in fine dining dictate what I served guests during dinner parties and wouldn’t you know it, everyone started having more fun. Coincidentally, it happened around the same time as I became a mother. Spending hours on dinner details, while a stressed hubby jostles the baby is not the recipe to a happy family.

I also discovered that what makes guests most happy are simple meals with quality ingredients that are packed full of flavor; oh, like every recipe in Pam Anderson’s latest cookbook Perfect One-Dish Dinners. We’re already fans of the one-pot meal around here, but Pam’s cookbook opens up a whole new spectrum of ideas and inspiration.

You’ll want to entertain every night with this New York Times bestseller.

3. For the budding young chef

Title: The Silver Spoon for Children: Favorite Italian Recipes
Author: Amanda Grant
Illustrator: Harriet Russell
Publisher: Phaidon Press

Yippee! Finally here’s a cookbook for my kids with nary a sprinkle or mini-marshmallow in sight. Instead it is full of over forty well-balanced recipes that feature wholesome ingredients such as beans, fish and vegetables. All dishes are depicted with absolutely charming step-by-step illustrations that present cooking as fun – and it already holds the attention of my 5-year old.

At $13 on Amazon, The Silver Spoon for Children is a steal. There’s no question that this is the cookbook that will nurture every seed I have already planted in my boys and help inspire a lifetime love of cooking.

4. For the everyday gourmet

Title: Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen
Author: Ruth Riechl
Publisher: HMH

Everyone should have a cookbook in their repertoire that is the absolute last word on everything from apples to zucchini. When I was growing up, that book was Joy of Cooking; no matter what I was preparing, I knew I could always find a recipe there. But times have changed, and as Gourmet Today author, Ruth Riechl put it, “You aren’t eating the way you used to…the time had come for us to create a new cookbook, one dedicated to the way we are eating right now.”

Now, Gourmet Today is my resource for all things vegetarian, grilled, and much more. With recipes for ever occasion (and budget), this cookbook truly meets today’s needs.

5. For the health conscious

Title: Lighthearted at Home: The Very Best of Anne Lindsay
Author: Anne Lindsay
Publisher: Wiley

For those of you who want a healthier version of the classic family comfort food, Canadian culinary icon, Anne Lindsay gives us over 500 recipes with a ‘lighter’ side to them in this new cookbook. Anne packs so much into this hefty hardcover book, with recipes from appetizers to desserts and everything in between. The hard part? I want to try everything!

Recipes are easy to read and follow, the photos are splendid, and the tips on healthy eating an added bonus. I particularly love the creative menu planning ideas, as I entertain often.

Lighthearted at Home is an extremely well-rounded cookbook and one you’ll want to buy and slip into your kids’ suitcase when they leave for college.

6. For the ‘sweetest’

Title: Desserts 4 Today: Flavorful Desserts with Just Four Ingredients
Author: Abby Dodge
Publisher: Taunton Press

If you visited my home this past month, I apologize if I aggressively thrust renown baker Abby Dodge’s brand new book into your hands and babbled about how you have to read it and how Abby is an absolute genius.

It’s all true. This book houses a stellar collection of 125 desserts, each using only four ingredients. If that’s not simple enough for you, then I don’t know what is! We’re talking sophisticated, yet easy to make desserts for every occasion. If you know someone with a sweet tooth, then this is the book for them.

7. For the romantic

Title: A Homemade Life: Stories and Recipes from My Kitchen Table
Author: Molly Wizenberg
Publisher: Simon & Schuster

Molly’s absorbing cookbook-memoir is one that you tuck under your arm and head outside with a glass of lemonade to read in peace. Once you have spread a quilt in the back yard and plopped down, prepared to be transported.

When hunger pangs finally force you to stir from your afternoon interlude, bring the book into the kitchen and dreamily prepare her father’s recipe for French Toast. It is perfect, as is A Homemade Life. This book was my favorite read last year, bar none, and the recipes are now staples around here, in particular, Molly’s buckwheat pancakes.

8. For the technical

Title: The Zwilling J. A. Henckels Complete Book of Knife Skills
Authors: Jeffrey Elliot & James P. DeWan
Publisher: Robert Rose

Cut down on your meal prep time with this thorough guide to knife skills. From filleting a delicate fish to basic vegetable prep, this book has clear instructions on how to handle a knife, properly.

Favorite feature? The ring-binding makes it easy to lay the book flat on the countertop to follow along with the photos and instructions while you are practicing.

9. For the eco-conscious

Title: The Ocean Wise Cookbook: Seafood Recipes That Are Good For The Planet
Author: Edited by Jane Mundy
Publisher: Whitecap

Do you know what ‘sustainable’ really means? How about which seafood species are properly managed? Do you know when frozen is sometimes the better choice? The Ocean Wise Cookbook gives clear instructions on which seafood and fish should be on your shopping list, and then provides a wealth of recipes for preparing them.

If sustainable is a way of life for you – or an aspiration, then The Ocean Wise Cookbook is the perfect addition to your bookshelf.

10. For the visual learner

Title: What to Cook and How to Cook it
Author: Jane Hornby
Publisher: Phaidon Press

This cookbook is the next best thing to having a personal chef demonstrating right in your own kitchen. It really is the ultimate step-by-step illustrated cookbook – for adults; each recipe is depicted with clarity and demonstrated with as many as eight photos, leaving little room for question.

Recipes are classics: Cinnamon Buns, Barbecue Ribs, Apple Pie, Spaghetti Bolognese. You find all of your favorite comfort food between the covers of What to Cook and How to Cook it, and with such tantalizing visuals, you’ll be opening this cookbook frequently.

Which cookbook is on your radar for this Christmas?

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2010 Holiday Gift Guide: My Top 10 Cookbook Picks is a post from Simple Bites

A Virtual Thanksgiving (Recipe: Bread Stuffing with Seasonal Fruits & Herbs)

Aimee — Mon, 08 Nov 2010 08:30:33 +0000

The very best holiday meals are those where friends and family gather together and everyone brings a dish. These lovingly-prepared contributions compose a complete meal that would otherwise be a lot of work for one poor soul, and represent a community effort where all can benefit, i.e. feast!

This week, a few of my food blogging friends and I are doing just that: we’re throwing a virtual Thanksgiving dinner party and you’re invited. The talented Liz brought us together and we promise to make you hungry each and every day as this progressive meal unfolds all week long. Of course, we hope to inspire you as well.
(Aren’t I lucky? Although we’ve already celebrated Thanksgiving here in Canada, I couldn’t turn down this dinner invitation from such a fun bunch of girls, so I’m helping myself to seconds on dressing as we speak.)

Shaina and I are collaborating today to bring you the main feature: the turkey and stuffing. Although we’re both theoretically attending the dinner, we’re cooking our contributions separately because we both feel pretty strongly about how the bird and the dressing go together. Ideally, not at all.

To Stuff or Not to Stuff?

That is the question, and it’s a good one. Shaina and I agree than stuffing on the side is the way to go – for many reasons.

Why do we choose NOT to stuff our turkeys?

Cooking time is significantly shorter with an un-stuffed turkey. Less oven time means more available space for baking off pies and side dishes or simply warming plates. A shorter roasting time for the turkey is also ‘greener’.
There is a risk of salmonella poisoning as the stuffing comes in direct contact with the raw bird.
Cooking the stuffing to the correct temperature to kill the salmonella (170°F) nearly always results in an overcooked turkey.
Stuffing that is baked in a turkey tends to get soggy, where if it is baked separately, it gets a lovely crunchy top, while remaining moist enough underneath. In the recipe below, guests are always delighted with the crispy bread bits on top of the stuffing.

Stuffing or Dressing? To-MAY-to, To-MAH-to.

Some may argue that there is a difference between stuffing and dressing, and they do have a point. It makes sense that a ‘Stuffing’ would be the accompaniment that is baked inside the turkey, ie ‘stuffed’ and that ‘dressing’ would be the same components, but baked on their own in a casserole.

In most settings though, the terms are used interchangeably, and mean the exact same thing; so call it whatever you like. The most important thing isn’t using the correct term to define stuffing, what’s important is that it tastes absolutely delicious.

Bread Stuffing with Seasonal Fruits and Herbs

When I was growing up, my mother – always the health conscious one – made wild rice stuffing. Although I loved it in its own special way, I looked forward to the day when I could make my own bread stuffing. I adore pairing fruit with poultry so it’s no surprise my version of bread stuffing is packed with apples, cranberries and even raisins on occasion.

Late autumn is when I am fiercely trying to use up all my herbs before the frost hits them, so fresh herbs are a natural addition to the stuffing. Fresh thyme and parsley from my small herb garden certainly work their magic in this dish, while fresh apples from our local orchards sweetened up this stuffing.

Recipe: Aimée’s Fruit & Herb Stuffing

1 cup celery, chopped
2 cups sweet onions, chopped
1/2 cup butter
3/4 cup dried cranberries, or raisins, or both
1 large loaf of crusty Italian-style bread, cubed (about 8 cups)
1 tablespoon fresh thyme leaves
1/2 teaspoon dried savory, ground
1 teaspoon fresh ground black pepper
1 tablespoon salt
2 cups chopped apple
1 cup turkey stock or chicken stock
1/4 cup fresh parsley, chopped
1/2 cup walnuts (optional)

1. Plump cranberries and raisins in hot water for about ten minutes. Drain and reserve.

2. In a large skillet, melt butter over medium heat; add onions and celery. Stirring often, sweat them for about five minutes.

3. Add thyme, savory, salt and pepper and continue to cook until vegetables are tender. Add chopped apples and cook gently for about 2 minutes.

4. Transfer to a bowl and toss with bread cubes. Add dried cranberries or raisins, parsley and walnuts to the bowl and mix well.

5. Pour turkey stock over stuffing and mix well to combine. Butter an ovenproof dish and pack stuffing into it. (At this point, you may refrigerate the stuffing, well wrapped, for up to a day before proceeding.)

6. Bake at 350°F for about 45 minutes or until golden brown on top. Serve hot.
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Variations

This basic bread stuffing recipe can be customized to taste. For example, for a more Christmas-like dinner, try replacing the Italian loaf with a spiced Pannetone and use dried cherries instead of dried cranberries.

Bread Options

Pannetone
Sourdough
Herb Bread
Multi-Grain Bread

Fruit Options

Dried apricots
Pears
Dried cherries
Prunes

Be sure to visit Food for My Family for Shaina’s Mustard-Crusted Turkey recipe! I’ll be updating this post all week long as the others contribute their dishes to our progressive dinner. Stay tuned!

Does you family have a traditional stuffing recipe?

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A Virtual Thanksgiving (Recipe: Bread Stuffing with Seasonal Fruits & Herbs) is a post from Simple Bites

Holiday 2010 Gift Guide: My Top Ten Stocking Stuffers for the Kitchen

Aimee — Fri, 05 Nov 2010 06:16:35 +0000

Being the planner and organizer that I am, I’m thinking about Christmas presents already! Most of my family lives either internationally or across Canada, and so I like to get their boxes out by early December. That way I know gifts will arrive on time, plus then I can focus on other important tasks – like baking gingerbread with the boys and getting my season’s greetings in the mail.

So, in the name of organization, I’m bringing you a holiday gift guide for the kitchen in three parts – big items, stocking stuffers and cookbooks – to help you can get some ideas and recommended resources for the cooks and bakers on your list (or your wish list).

Last Friday we looked at my Top Ten ‘Big Ticket’ Kitchen Items, now I want to give you the top ten smaller tools I reach for every day while cooking and baking. They are absolutely essential for all that I do in the kitchen and making the task of preparing three meals a day much simpler.

Top 10 Stocking Stuffers for the Kitchen

1. Tongs

Perhaps one of the most useful kitchen tools ever, I refer to my chef’s tongs as my third hand because I reach for them so often during the day. I use my tongs to loosen boiling spaghetti, toss a salad, turn cubes of browning stew meat or chicken, and do virtually anything that is too hot or icky to do with my bare hands.

This is the same pair I used back in my restaurant days when I worked the line. Best feature? The locking mechanism on the end keeps tongs closed when not in use.

Tip: Don’t leave the tongs in the kitchen once dinner is ready! Bring them to the table and use them to dish up your meal in an efficient and tidy way.

2. Large Silicone Spatula

I got hooked on these Heat-Resistant Spatula when working in professional kitchens, and now can’t function properly with most flimsy spatulas designed for the home cook. These light-weight, yet durable Rubbermaid scrapers are definitely designed for long-term use; they may cost a little more than average, but I know they’ll last a long, long time.

3. Whisk

OK, so I’ll admit I have a bit of a whisk obsession. Last time I checked I owned six or seven, but still want one in every color, size and shape! Practically speaking, this is what I get by with for everyday cooking:

I love my 12-inch French wire whisk for emulsifying sauces and such. A lightweight 7-inch whisk is always on hand for blending dry ingredients when baking, and a sturdy 14-inch frequently comes in handy for large batches of pancake batter and the like.

4. Microplane

I use my handy little Microplane grater for grating roots and bulbs like ginger, lemongrass and garlic. It’s essential for citrus zest and fresh spices such as whole nutmeg or cinnamon. This particular one is small to store and easy to clean. Love it!

5. Vegetable Peeler

As a longtime fan of the Y-shaped peeler and the control it offers, I’ve had my eye on this one from Oxo; my old peeler is badly in need of an upgrade. Of course if you like the swivel feature, this swivel peeler will get the job done – in a hurry, too.

6. Measuring Devices

Every kitchen needs tools for measuring, ideally for both wet and dry ingredients. I use both small and large Pyrex measuring cups for measuring liquids, plus melting butter or anything that requires using a microwave.

For dry ingredients I love stainless nesting measuring cups. They are sturdy, with handles that are just the right length, and should I absentmindedly set one down on a warm oven top, I don’t have to worry about it melting. Stainless measuring cups come in every price range; what matters most is that you love them.

7. Kitchen Digital Timer

Since I became a mom, a sleep-walking, easily distracted mom with a brain like a sieve, a kitchen timer is most essential. For me it is easiest if it is magnetic, so it hangs out on the fridge, in plain sight.

This little device has saved many a dinner – and nearly every pan of toasting nuts. Like most digital gadgets, you get what you pay for. If you want a timer that is going to survive the occasional drop on the floor by your ‘helpful’ toddler, then you’re best off purchasing quality.

8. Sturdy Stir Spoon

You gotta have one! Every pot of chili and batch of Rice Krispie treats needs a sturdy spoon. It need not be fancy. Lately I’ve been loving my Joyce Chen Burnished Bamboo Wooden Spoons, as bamboo is a renewable resource. Totally Bamboo also makes a solid 16-inch spoon if your batches of chili are ultra large.

9. Silicone pastry brush

The silicone pasty brush has a lot going for it such as its ability to withstand high temperatures (ideal if you’re glazing a 400°F ham), but I think my favorite feature is its quick clean-up – just toss it in the dishwasher and voilà, instantly disinfected with no lingering smells or oils.

10. Slotted, Flexible Stainless Steel Spatula

This spatula is one of those tools that once you have one, you wonder how you ever survived without it. The slotted spatula allows excess liquid to dip off whatever you’re lifting and is extra thin for slipping under a delicate filet of fish or sunny-side-up egg.

It’s light-weight, flexible, and useful for so many kitchen uses. Be prepared to fall in love with this stainless spatula.

Disclaimer: I was not compensated in any way for this post. Preferences stated are purely personal. And yes, you can support Simple Bites by purchasing suggested items through my affiliate links. Thank you!

What small tool or gadget to you reach for every day?

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Holiday 2010 Gift Guide: My Top Ten Stocking Stuffers for the Kitchen is a post from Simple Bites

Holiday 2010 Gift Guide: My Top Ten ‘Big Ticket’ Kitchen Items

Aimee — Fri, 29 Oct 2010 06:50:28 +0000

My younger sister is an animal expert, my elder sister a sommelier; when I need advice on my cat’s diet or a particularly tricky wine pairing, I call one of them and get the straight scoop (or pour) before I make a purchase. Adding their input and expertise to my decision has saved me a considerable amount of money and has helped me avoid headaches (and I mean that quite literally.)

The questions that come my way are all kitchen related. Don’t ask me for fashion advice, home decorating direction or – oh. my. NEVER! – computer counsel, but DO bring me your queries on kitchen tools.

I’ve rummaged through the tool kit of many a professional chef. I’ve taken detailed inventory of a restaurant kitchen’s supplies. I’d rather shop for spatulas than shoes and I’ve probably cooked every day for the last twenty years. I’ve seen what lasts (my mother’s Le Creuset she received as a wedding present 35 years ago), I’ve seen what breaks (cheap blenders, espresso makers) and I’m ready to share my recommendations.

Whether you are writing your own holiday wish list, or are looking for the perfect gift for the cook in the family, let this list of items inspired from my personal kitchen be your guide.

My Top Ten ‘Big Ticket’ Items

1. Knives

I can’t stress enough the importance of having a good quality knife. A sharp knife will save you time, simplify a job, and is the best investment you can make in your kitchen.

I recommend starting with a 8″ chef’s knife and a small paring knife, as about 90% of all knife work can be completed with this pair.

I keep my knives sharp with this diamond edge electric sharpener from Smiths and maintain the edge daily with a Henckels steel. Head here to read instructions on how to choose the right knife for the job.

2. Cast Iron Pot

Besides being the perfect vessel for our much-loved one-pot meals, this versatile, durable pot also acts as my slow-cooker, pasta boiler and much more. Tomato sauces, bold curries, and delicate custards – you name it, all are birthed in this cherry red Le Creuset 5 1/2 Quart Round French Oven and the pot is never empty in my kitchen.

3. Stove-top-to-oven Pots & Pans

One should always buy the best pots and pans one can afford, even if it means you just buy one or two, which we made do with for many years. I’ve since been blessed with more tools, and I’m fortunate to have an 10″ fry pan, a 8″ fry pan, a 12″ non-stick pan and a 3-quart sauce pan with a lid.

Most of my pots and pans are either All-Clad or Scanpan (the latest technology in non-stick), and I’ll never have to replace them. Cast iron is “old technology”, but works well and lasts a lifetime – or two; I use a pan that was passed down from my husband’s grandmother.

To me it is important that my pans can go in the oven. This allows me to sear a piece of beef or crisp the skin of a chicken on the stove-top and then finish it in the oven. I can toast nuts or spices in my pan in the oven, bake a fritatta or an tarte tatin.

4. Wooden Cutting Board

Essential for any kitchen, an all-purpose wooden cutting board can never be too big. It has many different uses, ranging from basic everyday food prep to cheese board at a party. Choose a large end-grain cutting board, it will keep your knife sharper for longer and make cutting easier, plus provide enough surface area to prep a whole meal.

5. Immersion Blender

There is no question that this tool simplifies my life in the kitchen. Where would I be without this hand blender to purée soups, whip up batches of creamy salad dressing, emulsify sauces, blend smoothies, and purée baby food?

After a knife, this just may be a kitchen’s second-most versatile tool. Best feature? The removable head allows for a quick clean-up. Mine came with mini food processor and whisk, too. Bonus.

6. Stand Mixer

If tongs are my third hand, this beauty is my third arm. My KitchenAid stand mixer, a cherished wedding present, does it all for me — from the softest pizza dough to the fluffiest buttercream, with countless batches of cookies in between.

7. Pepper Grinder & Spice Grinder

I reach for a pepper mill many times during the day as fresh ground pepper is an essential ingredient! Since I also grind almost all of my spices myself, I also couldn’t do without an electric spice grinder. It’s an affordable investment that will simplify your cooking by quickly pulverizing large amounts of spices, such as blends, or bark spices, like cinnamon, which tend to just shred under the pestle. I also use mine for grinding nuts and seeds.

Head here for more information on grinding spices and how to easily clean a spice grinder.

8. Baking Sheet

My baking sheets get much more action then just gingersnaps and shortbread; they are just as essential for kitchen prep as they are cookie baking. On any given day they could be busy drying breadcrumbs or herbs, catching vegetable peelings, or holding a mountain of kebabs headed for the BBQ.

9. Nesting Mixing Bowls

Mixing bowls need to vary in size to accommodate a wide range of kitchen projects; the key is to have nesting mixing bowls so they take up less space. I have both melamine and stainless steel, as the mix of the two materials allows the bowls to perform a variety of tasks.

10. Colander & Sieves

Perfect for straining sauces, sifting flours or passing purées or fruit butters, a durable fine-mesh sieve is irreplaceable in my kitchen and always within reach. I also use them for other purposes such as rinsing rice and beans, washing berries, and straining pulp and seeds out of citrus.

It’s also important to have a larger colander for draining pasta, homemade stock or just-washed fruits and vegetables. The bigger the better, as long as you have storage for it. Prettier colanders can also double as a fruit bowl when not in use!

Your Personal List

Of course each household is going to have their own essential ‘top ten’ kitchen items. Depending on your style of cooking, upbringing, or ethnicity there is probably a few items missing from this list that you can’t function without.

I am sharing my list with you because I’ve found these items to work magic for me. However, I wouldn’t want you to come away from this post thinking, “Aimée says I need a cast iron pan”, and then go purchase something that you’ll never use. Instead, let my list free you to embrace the ‘less is more’ motto, and inspire you to stock your kitchen with a few key quality items that will prove themselves to be invaluable for cooking and will last a long, long time.

Next Friday we’ll look at my favorite stocking stuffers for the kitchen. After all, where would we be without a sturdy wooden spoon and a solid whisk?

What is on your holiday wish list this year?

CURRENT SPONSORS:

Tattler - reusable, BPA-free canning lids.
Relish! - Time.Food.Life.
Plan It Don't Panic - A complete meal planning resource.
Real Food on a Real Budget - Good frugal food.

Holiday 2010 Gift Guide: My Top Ten ‘Big Ticket’ Kitchen Items is a post from Simple Bites