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You can turn plain brownies into minted brownies really easily.
Earlier this spring, Heather Albrecht shared her super simple brownie recipe with me. I posted the recipe on my blog on May 31. Yesterday she suggested a great way to “mint” the brownies. (And it adds another hit of chocolate!)
Heather said her mom puts half the brownie batter in the pan, covers it with a single layer of After Eight mints, then adds the remaining batter. The brownies are baked as usual.
The result?
“Mmmmmmmmm!” says Heather.
Decadent, minted fudgey brownies! What’s not to like? I may have to make this brownie variation this weekend.
Thanks, Heather!
(For more brownie recipes, visit Brownie Lover’s Diary.)
One morning last week I and a couple colleagues cooked scrambled eggs for brunch for about 100 people. Although we didn’t have access to a full kitchen, cooking the scrambled eggs wasn’t difficult. One of us cracked the eggs while the other two whisked, then cooked 1-1/2 dozen eggs at a time in electric frying pans. (We prepared about 3 eggs per person.) Once cooked, the scrambled eggs were kept in large covered stainless steel bowls until about 25 minutes before the start of the brunch. At that time, we placed the eggs into a warmed chafing dish.
The group we were preparing the brunch for arrived about 20 minutes late (they were coming a distance by chartered bus). A few speeches preceded the meal which meant that brunch didn’t begin until nearly an hour after the eggs had been placed in the chafing dish.
If eggs are held too long over heat (like on a breakfast or brunch buffet table where they are kept in a chafing dish or steam table), “greening” can occur. This is a natural reaction which causes the eggs to turn an unappetizing drab greyish-green colour. We wanted to avoid this so we took a few precautions to try to prevent the phenomenon.
These tips can usually prevent greening in eggs:
- Use fresh eggs. Greening will occur more readily in older eggs.
- Use stainless steel equipment and utensils.
- Whisk in 1/4 teaspoon (1 mL) lemon juice for every 1-1/2 dozen large eggs or 1/2 teaspoon (2 mL) citric acid crystals for every dozen eggs.
- Cook eggs in small batches no larger than 3 L (3 qts).
- Once cooked, avoid holding the eggs over heat for more than 30 minutes.
We were able to follow the first four suggestions above (opting to add lemon juice as per #3 because that’s what I had on hand). We also cooked the eggs until softly scrambled instead of cooking them until they formed very firm curds since we knew the eggs would sit in the chafing dish for a while where they would continue to cook from the heat. We didn’t want them the proteins in the eggs to tighten so firmly from the heat that they squeezed additional moisture from the eggs causing them to weep or exude moisture.
Unfortunately we didn’t anticipate the delay in the start of the meal and the long length of time the eggs would sit in the chafing dish. By the time brunch concluded, the eggs had been in the chafing dish for nearly 2 hours. At that point, some egg had stuck to the pan, although it was not burnt on. (It washed off later with a little soaking and scrubbing. Next time, we’ll spray the chafing dish with cooking spray before adding the eggs.) There was also some minor greening of the eggs that were in contact with the chafing dish. Nothing too serious. No doubt following the tips above helped prevent a full-blown case of “green eggs” and bacon!
Our recent trip to Georgia, U.S., included a short visit to the charming city of Savannah. One afternoon doesn’t do this southern belle justice, but it was all the time we had. I’d love to go back to Savannah and explore the city more thoroughly some day.
We arrived in Savannah about noon on a Friday in early August. We had booked a 3:30 p.m. reservation for afternoon tea at The Tea Room on East Broughton Street, so to make the most of the short time we would have in the city, the Visitor Information Center was our first stop. (Conveniently, we were able to park our car in the Information Center’s parking lot for a nominal fee while we toured the city for the rest of the afternoon.)
At the Information Center, a friendly attendant outlined a walking trip through the historic downtown that would enable us to see most of the 22 public squares. The Tea Room was on the route. (At the Information Center, you’ll find information on the host of tours available including a Paula Deen tour and a movie tour as well as suggestions for accommodations and dining.)
Savannah’s historic downtown contains beautiful homes and stately mansions, cobblestone streets, park-like public squares, lush foliage and greenery, and Spanish moss and oak trees that arch across the streets to form overhead canopies. There are also fountains, statues, hotels, restaurants, shops and boutiques….and lots of history. These images will give you a visual sense of the city and its rich heritage.
By 3:30 p.m. we had made our way to The Tea Room. Reservations are required by 11 a.m. for full afternoon tea ($25.00 per person) which includes quiche and sorbet along with finger sandwiches, scones, clotted cream, preserves, dainties and tea. Not aware of the 11 a.m. deadline, I had called to make our reservation just before noon. We would have been fine with afternoon tea ($20.00 per person) but the woman who answered the phone at The Tea Room graciously allowed us to book for the full tea.
Murray chose Assam-Mangalam tea which he quite liked. He prefers to drink full-bodied black teas which can stand a good splash of milk and generous dose of sugar. The Assam-Mangalam was exactly this kind of tea. I chose the house blend, Emperors Bride, a blended tea (Assam and Ceylon) with dried pineapple and orange bits. It was also a good choice.
We enjoyed tea at a table for two in the “library”. There is also seating outside the “library” just beyond the retail area where teas, books, and tea accessories are sold. I had been looking for a copy of the latest issue of Tea A Magazine and was pleased to find that the magazine was sold at The Tea Room. I was also tempted to buy some books on tea, but it was nearly closing time, and it was threatening to rain outside so I didn’t linger long. My recommendation, however, is to be sure to save some time for browsing before or after enjoying tea should you visit The Tea Room. You can also shop online.
In addition to various afternoon tea options, The Tea Room’s menu includes salads and quiches. You can view the menu on The Tea Room’s website. For reservations or information, call 912-239-9690. The Tea Room is open from 10 a.m. to 5 p.m., Monday through Saturday.
The Tea Room in Savannah, Georgia
Full afternoon tea at The Tea Room was delicious and filling.
A flower-garnished dessert plate completes full afternoon tea at The Tea Room
A really bad hair day! Just look at what a little rain does to spiked hair!
During the mile walk back to the car after tea, the heavens opened and the rain POURED down. Unfortunately we were caught unprepared and without an umbrella!
We could have ducked into a store to wait it out, but it looked as though it was going to rain for a while, and we needed to get back on the road. It had been a hot afternoon and the rain almost felt refreshing. Of course as soon as we reached the car, the rain stopped!
It was a memorable afternoon in Savannah!
Menu planning purists might shudder at the thought, but corn on the cob is one of those foods you could make a meal of – all by itself! Just a plate of sweet golden steaming cobs of corn.
OK, so you’ll probably add a little – or a lot – of melted butter. And a sprinkling of salt. Maybe you’ll even get rather messy eating ‘gobs of cobs’.
But while your plate might lack the recommended variety of colors, shapes, textures and flavors a perfectly planned meal is supposed to contain, it has the edge where it really counts. In flavor!
A simple meal of corn on the cob is more than acceptable, especially if it’s drizzled with a butter, or better yet – flavored butter. Flavored butters are easily made by combining seasonings like herbs and lemon or lime juice with softened or melted butter. Let these simple examples stimulate your creative juices so you can come up with your own favourite flavoured butters.
Flavoured Butters for Corn on the Cob
(Makes about 1/2 cup/125 mL)
To 1/2 cup (125 mL) softened butter, add any of the following combinations:
* Juice of 1 lime, 3 tablespoons (45 mL) snipped fresh cilantro
* 1 minced garlic clove, 2 tablespoons (30 mL) finely chopped fresh marjoram
* 1 tablespoon (15 mL) tomato paste, 1 teaspoon (5 mL) lemon juice
* 2 tablespoons (30 mL) chili sauce, 1/2 teaspoon (2 mL) lemon juice
* 2 tablespoons (30 mL) snipped fresh dill, 1 teaspoon (5 mL) lemon juice, a couple of drops of hot pepper sauce
* 1-1/2 tablespoons (22 mL) horseradish
* 1 tablespoon (15 mL) Dijon mustard, 1 tablespoon (15 mL) lemon juice
Tips for buying, storing and cooking corn:
* Choose ears with bright green color and tight fitting husks. The silk should be golden brown. You should be able to feel the kernels through the husks without having to pull back the husk to check for the quality of the ear. The kernels should feel plump and juicy and the rows should be tightly spaced. Avoid corn with soft spots or signs of decay.
* As soon as corn is picked, its sugars begin to turn to starch. Fresh sweet corn should be eaten as soon as possible after buying. It will stay fresh for a couple of days, unhusked, in the refrigerator, preferably wrapped in damp paper towel in a plastic bag. For best quality, husk the corn just before cooking.
* Husking corn or removing its outer leaves and inner silk is also known as shucking. The silk inside the husk can be difficult to remove. Try running a wet paper towel down the ear to grab some of the silky strands.
* Corn can be prepared by boiling, steaming, oven roasting or grilling, or microwaving.
- To boil, fill a large pot with enough water to cover the corn. Don’t add salt to the water as it will toughen the corn. A teaspoon (5 mL) of sugar per quart (litre) of water will help to sweeten the corn although today’s sweet varieties of corn tend to be sugary enough for my tastes. Carefully slip the husked ears into the boiling water. Bring the water back to a boil and cook for 4 to 8 minutes depending on the age of the corn. Younger corn will take less time to cook. I tend to use aroma as a sign that the corn is cooked. When the kitchen smells like corn, it’s time to remove the ears from the water.
- Corn can be steamed over boiling water for 7 or 8 minutes, depending on the size of the ears.
- To oven roast or grill corn on the cob, peel back the husks but leave them attached at the base. Remove the silk; re-wrap the ears in their husks and tie with string or a piece of husk to hold the husks in place. Soak the ears in cold water for at least 30 minutes to increase the moisture and create some steam when the ears are roasted or grilled. Roast at 375F (190C) for about 15 minutes. Or grill the corn over medium heat or about 4 inches (10 cm) from hot coals, turning occasionally, until tender, about 15 minutes. You can also wrap husked corn in aluminum foil and roast or grill it for the same length of time.
- Cook corn in the microwave by placing four husked ears in a microwaveable baking dish; add 1/4 cup (60 mL) water. Cover with plastic wrap and cook on High power until tender, about 8 to 12 minutes. Let stand a minute or two before unwrapping.
Corny Trivia:
* One medium ear of corn will yield about 1 cup (250 mL) of corn.
* If you want to remove the kernels from the an ear of cooked or uncooked corn, first cut a small piece off the tip of the ear so it is flat. Stand the ear upright on the flat end. Using a sharp knife, cut down a few rows of kernels at a time, close to the cob. If you wish, cut down about half way all around the cob, then turn it upside down and cut the kernels off the other half. Use the back of the knife’s blade to scrape down the cob to get all the juice. (I like to stand the ear in a large bowl while cutting. This keeps at least some of the kernels from scattering all over the counter. I once saw a chef cut the kernels cleanly off a cob by standing a ear of corn, pointed end down, in the centre section of an angel food cake pan, then slicing off the kernels. The kernels dropped neatly into the pan.)
* Raw corn kernels can be cooked or stir fried, and raw or cooked kernels can be used to make muffins, bread, soup, salad, pancakes or pudding.
* Kernels from leftover cooked corn can be removed from the ears and used in salads, soups, muffins or pancakes.
* For a delicious base for soups or stews, create a corn broth by simmering leftover fresh or cooked cobs in milk or milk and water for 30 minutes. Discard the cobs.
Beyond Corn on the Cob
For corn purists, corn on the cob is the only way to enjoy fresh corn, but if you are looking for some simple recipes for using corn kernels, here are a few suggestions.
Easy Spicy Grilled Vegetables
(Makes 4 servings)
1/4 cup (60 mL) margarine or butter
2 tablespoons (30 mL) taco seasoning mix or Tex-Mex seasoning blend
4 ears corn, husked
1 large potato, cut into 1/2 inch (1 cm) slices
2 medium zucchini, cut lengthwise in half
1 large bell pepper, cut into quarters
1 medium onion, cut into quarters
In a small bowl, combine margarine and taco seasoning. Brush some of the mixture on corn, potato, zucchini, pepper and onion. Grill corn over medium heat for 5 minutes. Add remaining vegetables to grill. Grill until tender, 10 to 20 minutes, turning frequently. As vegetables are cooked, remove from grill and keep warm.
Corn and Tomatoes in Basil Butter
(Makes 6 to 8 servings)
3 tablespoons (45 mL) unsalted butter
2 shallots, finely chopped
1 tablespoon (15 mL) balsamic vinegar
6 ears of corn, husked and kernels removed (about 6 cups/1.5 L)
1/4 cup (60 mL) finely chopped fresh basil
18 to 20 cherry or grape tomatoes, cut in half
Melt butter in a large skillet or medium saucepan over medium heat; add shallots and balsamic vinegar. Cook for 2 minutes, stirring frequently. Add corn and sauté for 4 or 5 minutes, stirring frequently. Add cherry tomatoes and basil. Sauté just until tomatoes are warmed through but not mushy, about 2 minutes.
I first wrote about Canadian gastronomer Anita Stewart and her idea for a giant national barbecue in July, 2003. These are a few paragraphs about the Canadian culinary caper she dreamed up as described in my July 30th, 2003 Creative Cooking column in The Record, Waterloo Region’s newspaper.
BARBECUING FOR A CAUSE; ELORA FOOD MAVEN URGES US TO STAND BY OUR FARMERS
It’s being billed as the World’s Longest Barbecue and you’re invited.
This Saturday, as the clock strikes 6 p.m. from time zone to time zone
across our country, Canadians are encouraged to sit down to enjoy a beef
barbecue in honour of our beef farmers and in support of their industry,
which has suffered dramatically after a single incidence of mad cow disease
was found in Alberta this spring.
Saturday’s national event is the brainchild of Elora cookbook author and
culinary maven Anita Stewart. Her dream is to “link Canada from coast to
coast to coast in one massive, delicious outdoor celebration of support for
Canadian agriculture.”
Fast forward five years and Anita is still passionate about celebrating our national and local cuisine and showing support for those who produce the food we are fortunate to be able to eat and enjoy.
Tomorrow, August 2, at 6 p.m. (your local time), you’re invited to celebrate the 2008 version of the World’s Longest Barbecue – Canada Day 2. There is still time to plan a barbecue, invite friends and family, then visit Anita’s website to post your menu plans. Your menu doesn’t need to be complicated or time-consuming to prepare. Just visit a local market or grocery store to see what’s fresh and produced close to home and you’ll be able to put together a delicious meal. If you want to find out what others will be grilling up that day, you can read menu ideas from fellow Canadians on her site.
My menu this year? Although we won’t be able to celebrate the WLB exactly on August 2, when we do fire up the barbecue in honour of this event, we’ll be serving some pretty standard summertime fare including devilled eggs, beef burgers with all the fixin’s, grilled portobellos (for my vegetarian friends), barbecued spare ribs, creamy potato salad, broccoli salad, corn on the cob with herbed butter, and bumbleberry crisp made with apples, blueberries, raspberries, strawberries and rhubarb, and served with homemade vanilla ice cream.
The latest book from Canadian culinary activist Anita Stewart
Anita is also a prolific author. You’ll find a list of her cookbooks/books about Canadian foodways on her site. Her latest offering is Anita Stewart’s Canada: the food, the recipes, the stories (Harper Collins Publishers Ltd, 2008). Not only a great read, it will provide inspiration for your WLB menu and other Canadiana-style meals this weekend and beyond.
You can read about Anita’s recent book tour on her blog.
