I’ve been too busy watching episodes of my new favourite TV show – Come Dine With Me. (Yes, I’ll admit it! I’ve been tied up watching the telly!)

If you aren’t familiar with Come Dine With Me, here’s the premise of this British (reality) series.

Five strangers get together to each host a three-course dinner party on successive evenings. At the end of each evening, the guests score the host on his or her hosting/cooking/entertaining skills. The host with the highest score is revealed on the last night and wins £1000, and the title of top dinner party host for the week.

The show is a real life comedy, drama, tragedy, cooking show and sometimes worst nightmare all rolled into one. Things invariably go wrong in the kitchen, personalities clash, and the competitiveness of some ALL of the participants fuel each half hour episode and make for sometimes strange and bizarre, but rather entertaining TV.

Then you mix in the British accents, eccentric characters, the chance to peek into other people’s homes and see how they prep for and host a dinner party in the UK (one of my favourite countries!), and you’ve got a recipe for a show quite unlike others currently available for sampling. And if you really want to sample, often there are some inspired and inspiring menu plans and recipes served up! (And posted online for viewers who saw something that whet their appetite.)

I can’t forget to mention the show’s host/narrator. Dave Lamb (his voice, accent and witty comments!) is a huge reason why I like the show. Throughout each episode he interjects a comical runny commentary about what the participants are doing – or should or shouldn’t be doing!

The show runs in half hour episodes (one dinner party per episode) on W Network on Sundays starting at 1 p.m. There are five hosts per show so if you tape or PVR the show and get a bit behind watching them as I have, you’ll have 2-1/2 hours of Come Dine With Me each week to catch up on!

You can watch full episodes online as well as get the recipes for dishes the participants prepare for their guests. And, there’s more info about the episodes and the show’s guests on the UK’s Channel 4 Come Dine With Me website which airs the show in Britain.

Casting is currently being done for a Canadian version of Come Dine With Me. If you live in the Greater Toronto Area, like to cook and entertain and want to be wined and dined in return, and want to win $1000 as well as the title of best host for the week, apply to be on the show.

At the Chocolate class I taught at Thyme to Cook in Guelph a couple weeks ago, one of the recipes I made was Chocolate Crepes with Cream Cheese Filling.

You could easily use another filling of your choice for these crepes: chopped fruit, caramelized bananas, ice cream, sherbet, frozen yogurt, pudding, or ????  What do you suggest?

Or, you could simply roll up the crepes and drizzle them with fruit syrup, maple syrup or chocolate sauce.

Chocolate crepes filled with chocolate ice cream and topped with strawberries and a sprinkle of icing sugar

Chocolate Crepes with Cream Cheese Filling

(Makes about 18 small crepes or 10 large crepes)

Crepes:
2 eggs
1 cup (250 mL) all-purpose flour
3 tbsp (45 mL) sugar
2 tbsp (30 mL) cocoa
¼ tsp (1 mL) salt
1-1/4 cups (300 mL) milk
2 tbsp (30 mL) melted butter
Vegetable oil
Filling:
1 pkg (250 g) regular or light plain or chocolate cream cheese, softened
1/3 cup (75 mL) sugar
1 cup (250 mL) whipping cream (35 % M.F.), whipped
Grated chocolate or icing sugar
Chocolate sauce (optional)

In a medium bowl, with electric mixer or whisk, beat eggs. In another bowl, stir together flour, sugar, cocoa and salt. Gradually add flour mixture to beaten eggs, alternately with milk, beating until smooth. Stir in melted butter. Refrigerate batter for at least 20 minutes or up to 2 days.

When ready to cook crepes, remove batter from fridge. If batter has thickened, thin with the addition of a 1 to 2 tbsp (15 to 30 mL) milk. Heat a non-stick frying pan or crepe pan on medium-high heat until a water droplet sizzles. Brush lightly with oil. Stir batter; pour 2 to 3 tbsp (30 to 45 mL) into the pan, rotating panas batter is poured so batter covers the bottom of the pan evenly. Cook until bottom is slightly browned, about 45 seconds. Flip crepe over and cook for about 20 seconds. Transfer to a plate. Repeat with remaining batter, adding additional oil to pan between crepes if necessary.

To make filling: beat cream cheese and sugar until smooth. Fold whipped cream into cream cheese mixture. Spoon 2 to 3 tbsp (30 to 45 mL) filling down the centre of each crepe or spread over crepe. Fold or roll up crepe. Sprinkle with grated chocolate and serve with chocolate sauce, if desired.

Tips:
* Use an 8″ (20 cm) frying pan to make small crepes and a 10″ (25 cm) pan to make larger ones.
* Crepes can be made ahead and frozen. Let thaw in fridge before separating and filling.

For Valentine’s Day – a basic chocolate cake with lots of variations (see below)….in case you’d rather have cupcakes, or a different size or shape of cake.

Chocolate Cake

(Makes 10 to 12 servings)

2 cups (500 mL) sugar
1-3/4 cups (425 mL) all-purpose flour
¾ cup (175 mL) cocoa powder
1-1/2 tsp (7 mL) baking powder
1-1/2 tsp (7 mL) baking soda
1 tsp (5 mL) salt
2 eggs
1 cup (250 mL) milk
½ cup (125 mL) vegetable oil
2 tsp (10 mL) vanilla
1 cup (250 mL) boiling water
Chocolate Icing (recipe below)

Grease and flour two 9-inch (23 cm) round baking pans.

Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water. (The batter will be thin.) Pour batter into prepared pans.

Bake in a preheated 350 F (180 C) oven until a wooden pick or cake tester inserted in the centre of both cakes comes out clean, about 30 to 35 minutes.

Let cool for 10 minutes, then remove cakes from pans to wire racks. Cool completely. Frost with Chocolate Icing.

To make Chocolate Icing: Melt ½ cup (125 mL) butter or margarine. Stir in 2/3 cup (150 mL) cocoa. Alternately add 3 cups (750 mL) icing sugar and 1/3 cup (75 mL) milk, beating with electric mixer on medium speed until spreading consistency. If necessary, add more milk. Stir in 2 tsp (10 mL) vanilla.

Variations:
One-Pan Cake: Grease and flour a 13 x 9 x 2-inch (3.5 L) baking pan. Heat oven to 350 F (180 C). Pour batter into prepared pan. Bake for 35 to 40 minutes. Let cool completely. Frost with Chocolate Icing.

Three Layer Cake: Grease and flour three 8-inch (20 cm) round baking pans. Heat oven to 350 F (180 C). Pour batter into prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes. Remove from pans to wire racks. Let cool completely. Frost with Chocolate Icing.

Bundt Cake: Grease and flour a 12-cup (3 L) fluted tube pan. Heat oven to 350 F (180 C). Pour batter into prepared pans. Bake for 50 to 55 minutes. Cool for 15 minutes. Remove from pan to wire rack. Let cool completely. Frost with Chocolate Icing.

Cupcakes: Line muffin cups (2-1/2 inches/6 cm in paper baking cups). Heat oven to 350 F (180 C). Pour batter into prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes. Remove from pans to wire racks. Let cool completely. Frost with Chocolate Icing

Recipe Source: Hershey’s

Big games = big appetites!

Excelling at spectator sports is hard work! Armchair athletes can work up a hearty appetite cheering on their team. Chili, sub sandwiches, pizza, wings and nachos are fan favourites for noshing while coaching from the sidelines, analyzing plays and critiquing the refs’ calls.

Bring your A game and score a touchdown this Super Bowl Sunday (Feb. 7th) by serving Pulled Pork on a Bun. Pork roast bathed in a rich barbecue-style sauce cooks lazily in the slow cooker freeing you up to catch all the antics on the big screen, from the singing of the National Anthem through to the final whistle.

Once the pork has cooked, the tender meat is easily shredded by pulling it apart with two forks (hence the name!). Serve it and the flavourful sauce piled high in warmed buns.

You’ll want to put the recipe for Pulled Pork in your play book.  It’s a crowd pleaser no matter which Bowl or Cup your armchair quarterbacks are watching!

Sports Speak! Want to sound like a sports commentator, coach, player or just a die-hard fan? Learn all the lingo by checking out this great list of sports cliches!

Pulled Pork on a Bun
Makes 6 to 8 servings

1 tbsp (15 mL) vegetable oil
2 medium onions, finely chopped
1 tbsp (15 mL) chili powder
1/2 tsp (2 mL) black pepper
1 cup (250 mL) chili sauce (e.g. Heinz)
1/4 cup (60 mL) packed brown sugar
1/4 cup (60 mL) cider vinegar
1 tbsp (15 mL) Worcestershire sauce
1 boneless pork shoulder, trimmed of fat (about 3 lb/1.5 kg)
6 to 8 Kaiser, onion or cheese buns, halved and warmed

In a skillet, heat oil over medium heat. Add onions; cook, stirring frequently, until softened. Add chili powder and pepper; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar and Worcestershire sauce. Stir to combine, and bring to a boil. Remove from heat.

Place trimmed pork in slow cooker insert and pour sauce over. Cover and cook on Low for 10 to 12 hours or on High for 6 hours, until pork comes apart readily.

Lift out pork and place on a cutting board; using two forks, pull the meat apart in shreds. Return meat to the sauce and keep warm until ready to serve.

To serve, spoon shredded pork and sauce into buns.

Recipe Source: Adapted from The 150 Best Slow Cooker Recipes by Judith Finlayson, Robert Rose Inc., 2001

Tips:
* Add 3 to 6 minced cloves garlic, if desired. Cook along with onions.
* For a smoky flavour, add 1 tsp (5 mL) liquid smoke when you add the Worcestershire sauce.
* Accompany the Pulled Pork with any of the following: veggies and dip, pickles, potato chips, coleslaw, sweet potato fries, or potato fries.

A quick perusal of the magazine shelves at a Kitchener grocery store tonight rewarded me with a newbie – The County Grapevine. This newcomer focuses on the food, wine, art and culture of Prince Edward County (PEC) in southern Ontario.

It seems I’m a little late getting to the party on this one; the issue I picked up is for Fall/Winter 2009/2010 (it’s a biannual publication). The magazine has been around for a while. How did I miss it??

So where exactly is Prince Edward County? PEC is an island at the eastern end of Lake Ontario. It is surrounded on the north and east by the Bay of Quinte, and is west of the St. Lawrence River. Its mild climate (by Canadian standards, that is!) has made it home to numerous vineyards and wineries.

What initially attracted me to The County Grapevine as I leafed through it in the store was the article Steeped in Tradition by tea expert Melody Wren. As a tea lover always looking for new places to enjoy a good cuppa’, I was interested to read her review of tea rooms in PEC.

Since bringing the magazine home, I’ve read and enjoyed a couple light-hearted pieces – “I was a teenage waitress” by comedian Deborah Kimmett and “Table Manners: The Lost Art of Dinner Parties” by sommelier Natalie MacLean.

I also noticed that food stylist and blogger Ruth Gangbar was credited for food styling in the magazine.

Tomorrow I’ll have to take some time to savour the food and wine articles!

The County Grapevine is available free in Prince Edward County and surrounding areas and can be purchased at Chapters, Indigo, Metro, and stores within the Loblaws chain.

Cranberry Cereal Crisps

If you didn’t OD on baking or eating sweets over the holidays, or you just like to keep your cookie jar full, here’s a great cookie recipe that can be made easily and is really tasty. And, it’s a good way to use up the last couple servings of crisp rice cereal (i.e. Rice Krispies) languishing in the bottom of the box.

The texture of these cookies is also really pleasing: melt-in-your-mouth tender, yet crisp – all at the same time!

This recipe makes a big batch (about 5 dozen), so to be fair to your waist, hips, thighs, and all those other body parts where excess weight tends to migrate, enjoy a few, then freeze the rest to eat over the next while!

Cranberry Cereal Crisps
(Makes about 60 cookies)

1 cup (250 mL) butter, softened
1 cup (250 mL) granulated sugar
1 cup (250 mL) brown sugar
1 egg
1 cup (250 mL) vegetable oil
1 tsp (5 mL) vanilla
3-1/2 cups (875 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) large flake oats
2 cups (500 mL) crisp rice cereal
1 cup (250 mL) dried cranberries (or chopped dried apricots)

Beat butter, sugars and egg on medium speed of electric mixer until light and creamy. Stir in oil and vanilla.

Stir together flour, baking soda and salt. Add to creamed mixture along with oats, mixing on low speed until well blended. Stir in cereal and cranberries or apricots.

Drop dough by heaping tablespoonfuls (about 20 mL), about 2 inches (5 cm) apart, onto an ungreased cookie sheet.

I like to use this handy cookie batter scoop. (It's the clear acrylic utensil with blue-bottomed scoop.) It allows you to easily measure out a specific quantity of batter.

When you push down on the silicone section in the middle of the scoop, the batter will plop out. The scoop works best with not too sticky batters such as this one.

The scoop was a gift so I'm not sure where you can pick one up, but check kitchen shops and stores that sell kitchen and bakeware.

Bake cookies in a preheated 325F (160C) oven until golden, 13 to 18 minutes. (Cookies should not appear completely set as they will continue to bake when you take them out of the oven. For best results, underbake rather than overbake them.)

Cool cookies for 5 minutes on the cookie sheet, then remove them to a wire rack to cool completely.

Recipe Source: Robin Hood Home Baking by Robin Hood Multifoods Inc, Robert Rose Inc., 2004

Ham and Cream Cheese Truffles

(Makes about 2 dozen 1-inch/2.5 cm truffles)

1 (250 g) pkg cream cheese, softened
1 cup (250 mL) shredded Cheddar cheese
½ of a 156 g can of Flakes of Ham or 1/3 cup (75 mL) finely chopped ham
1/4 tsp (1 mL) garlic powder
2 green onions, sliced
Finely chopped walnuts or pecans (about 1 cup/250 mL) for coating truffles, if desired

In a medium bowl, stir together cream cheese, Cheddar cheese, ham, garlic powder, and green onions until well blended. Cover and refrigerate mixture for several hours until chilled.

Using mini ice cream scoop, melon baller or teaspoon, shape mixture into 24 (1-inch/2.5 cm) balls. Roll balls in nuts until coated. Cover and refrigerate until ready to serve.

Tips:
* Cheese truffles can be made any size you wish. You can shape them with your hands if desired but they don’t have to be perfectly round.
* Roll truffles in chopped fresh parsley, shredded cheese, or toasted sesame seeds or fine bread crumbs.
* Poke pretzel sticks into cheese truffles for easy serving.
* Serve with crackers.
* Mixture can be shaped into one large cheese ball, if desired.

Sun-dried Tomato Cream Cheese Truffles

(Makes about 2 dozen 1-inch/2.5 cm truffles)

1 (250 g) package cream cheese, softened
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (50 mL)  minced sun-dried tomatoes in oil (well drained)
1 to 2 tbsp (15 to 30 mL) chopped fresh basil
Chopped fresh herbs or grated Parmesan cheese (about 1 cup/250 mL) for coating truffles, if desired

In a medium bowl, stir together cream cheese, Parmesan cheese, sun-dried tomatoes and basil until well blended. Cover and refrigerate mixture for several hours until chilled.

Using mini ice cream scoop, melon baller or teaspoon, shape mixture into 24 (1-inch/2.5 cm) balls. Roll the balls in herbs or cheese until coated. Cover and refrigerate until ready to serve.

Tips:
* Cheese truffles can be made any size you wish. You can shape them with your hands if desired but they don’t have to be perfectly round.
* Use an herb paste instead of fresh basil, if desired.
* Poke pretzel sticks into cheese truffles for easy serving.
* Serve with crackers.
* Mixture can be shaped into one large cheese ball, if desired.

If you like Nutella and ice cream, I’m quite sure you’ll like this ice cream too! Seriously. Who wouldn’t??

It’s so easy to make, and it just sings with chocolate hazelnut flavour. It’s texture is more creamy than other ice creams I’ve made. I often find that “ripening” homemade ice cream in the freezer tends to make it harden to an extreme and form large crystals that make for a really granular texture in your mouth. I’ve had this Chocolate Hazelnut ice cream in the freezer for almost 3 days now, and although there’s not much left, what there is is firm, but scoop-able.

So here’s the recipe:

Chocolate Hazelnut Ice Cream
(Makes 8 cups/2 L)

2 cups (500 mL) whipping cream (35%)
2 cups (500 mL) homogenized milk (3.5%)
1 cup (500 mL) chocolate hazelnut spread
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) chopped dark chocolate* (optional)
1/4 cup (50 mL) chopped hazelnuts (optional)

In a medium saucepan over medium-low heat, bring cream and milk to a simmer.

In a large bowl, combine hazelnut spread and sugar; stir until smooth. Whisk 1/4 cup (50 mL) of the cream mixture into the sugar mixture; whisk until blended. Whisk in remaining cream mixture until well blended. Cover and refrigerate until well chilled or overnight.

Stir cream mixture. Transfer to an ice cream maker and process according to manufacturer’s instructions, adding chopped chocolate and hazelnuts a few minutes before the ice cream has finished churning.

Recipe Source: 125 Best Ice Cream Recipes by Marilyn Linton and Tanya Linton, Robert Rose Inc., 2003

Tips:
* If you’re adding chopped chocolate, use a good-quality brand. I used Lindt Madagascar (65%) dark chocolate.
* I have a Cuisinart Flavor Duo (two 1 L/1 quart buckets) ice cream maker. This recipe filled both buckets. The mixture had chilled overnight so only took 15 to 18 minutes to process to a soft creamy consistency.
* The recipe can be halved if you can only make 1 L (1 quart) of ice cream at a time.
* If desired, splash a serving of the finished ice cream with hazelnut liqueur and a sprinkling of chopped hazelnuts (instead of adding the hazelnuts to the ice cream).

From what I’ve been hearing and reading since the movie’s debut on Aug. 7, copies of Child’s My Life in France are being snapped up along with Mastering the Art of French Cooking, the cookbook she wrote with Simone Beck and Louisette Bertholle.

Julie Powell‘s book, Julie and Julia: My Year of Cooking Dangerously, and her blog (The Julie/Julia Project), on which the movie was based, are also proving to be popular reads.

Whether this translates into more meals being served in kitchens around the country that don’t come straight from a package, a can or the drive thru remains to be seen, but if the movie serves to generate interest in all things culinary, I say thanks, Julie and Julia!

Some Julia Child and Julie Powell links -

• Episodes of Julia Child’s cooking show on PBS
• www.julie/juliaproject.com
• Julie Powell’s current blog
• Julie & Julia movie

Learn how to make pseudo quesadillas and creme brulee using food from the vending machine.

If you dare.

See also Funny Food Moments on The Office.