The Gouda Life

We know each other, you and I, don’t we? You could probably even call us ‘friends’ by now, right? I share my deepest darkest secrets with you and in return, you listen, hungrily & wide-eyed, while I do. I think we’ve built up a fair amount of trust in our time together, haven’t we? I thought you might feel the same. And I’m so glad. 



You may recall I’ve told you, not once, twice or even thrice… but many times, that I am just not a sweets-person. Salty, crunchy, savoury, cheesy…. those are my homies. And to them, I will always be true. Through thick and thin[-cut bacon].



but. 

On occasion, rare occasion, I try something that restores my faith in the land of all things sugar. And in the case of these Biscotti, the ones I’m eating right this second [… and ate this morning for breakfast, and last night for a snack, and one fresh out of the oven] have roused my one lowly sweet-tooth from a useless mundane existence. If I do have a sweet-treat, it’s one or two of something I’ve made to share that I just can’t serve without taste-testing. Mr. GL usually reaps the benefit of those batches. But this time, with these sparkly, cinnamon-sugar dusted Italian cookies, I find myself shooting gluttonous, devouring glances his way every time he reaches for that bag. I consider them mine. ALL mine. And God help anyone who stands between me and them.



When I tell you they are perfect, warm spiced and crumbly, speckled throughout with toasted pecans and crisp around the edges with a layer of baked-on cinnamon sugar… I need you to trust me. They are simply magnificent. Not too sweet, making them easy to, unconvincingly, pass off as a breakfast food, but sweet enough to satisfy that evening craving for just a little treat. Dunked into coffee, or as I’ve become accustomed, in my earl grey, they barrel past my old standby and have quickly become my most favourite sweet-treat. It should also be said that they taste just like Cinnamon Toast Crunch cereal, which I became very closely acquainted with as a child. Trust me, friends. Just trust me. You will want these on Christmas morning while you sip your coffee and baileys. 



Cinnamon-Sugar & Toasted-Pecan Biscotti
adapted from Joy the Baker

Biscotti
2 cups All Purpose flour
1 1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1 cup sugar
6 tbsp (3/4 stick) butter, room temperature
1 egg
1 egg yolk
1 egg white
1 1/2 tsp vanilla
1/4-1/3 cups toasted pecans, roughly chopped

Cinnamon-Sugar
1/4 cup granulated sugar
2 tsp ground cinnamon

Preheat oven to 325. And cover two baking sheets in parchment paper. Arrange oven racks to top and bottom third of the oven.

In a medium sized bowl, add the flour, cinnamon, baking powder, and salt. Stir to combine. Set aside. 



In you stand mixer or a bowl with hand-mixer, cream the butter and sugar. Scrape the sides of the bowl down with a spatula. Add 1 whole egg and the extra egg yolk and mix to combine. Scrape the bowl again. Add the vanilla and 1/2 the dry mix. Stir briefly and add the rest of the dry ingredients and the pecans. Scrape the bowl and give it one more quick mix. 





Pour half the dough onto each baking sheet and form into logs (2-2 1/2” wide) pressing down a touch.

Combine the cinnamon and sugar for the topping. 

Brush the logs with remaining egg whites and sprinkle,GENEROUSLY with cinnamon-sugar. Put one sheet in the upper-third of the oven and one in the lower. Bake for 20 minutes and then switch the pans. Bake for another 20-30 minutes or until golden brown. 







Remove from oven and let cool until you’re able to handle the logs. Once cool use a serrated knife to carefully slice 1/2” thick slices from the log. Place Biscotti cut side down on baking sheet and sprinkle again, very generously, with cinnamon-sugar. Bake 20 minutes or until golden brown all over. Cool and then cram as many into your greedy little gob as you possible can. 

One final word to the wise; you’ll hide these from everyone in your house if you know what’s good for you. 

I haven’t been taking as much time to write lately. Of course, all the normal things that life brings with it tend to stand in the way, but this time it’s something different.

Writers block. My head, knock on it as hard as I may, will not answer. Sometimes I wonder if it’s taken a vacation somewhere wonderful and left me behind to fend for myself. How terribly rude that would be. I have an arsenal of photos and recipes to share but when I sit down, excited to share them with you, I just can’t muster anything. There’s been a lot of “I like to eat…” and “This tastes good…”. And really, you deserve more than that. Especially when I’m sure, or at least semi-sure, I can provide you with something more entertaining than single syllable, unimaginative description of what graced my plate last night.



This morning, rather than laying the guilt trip I’ve been giving myself on any longer, I made a life-sized pot of peppermint tea, set up a nice comfy spot on the couch beside a sleepy black cat, and started to read anything food related that I could. While I certainly was inspired to write, it wasn’t really condusive to what I wanted to talk about. So here I sit, spilling my brainless guts out to you in hope that I’ll eventually get back onto a topic that will lead me to the recipe I want to share today.

However, since that’s not happening and I’m sure I could yammer on all day about how writing isn’t always the easiest of tasks, and how blog writing can be a lot of pressure sometimes, and how I’m sure if I listen hard enough I could hear the crickets who have inhabited my brain, I’ll jump right into the meat it. Which is not the most exact way to describe it, since today I’m talking chili. A meat-less, but still seemingly meaty, chili that’s packed with so many flavours, textures and colours that it makes the addition of meat completely unnecessary. I top mine with a dollop of cinnamon-spiked yogurt for added earthiness and something to tame the spice. 

I also just happened upon a bottle of Muskoka Brewery’s dark Harvest Ale on my way home from work last night. So intead of using the stock I had, I opted for that instead. It gave it a bit more depth and earthiness with just a touch of bitterness. I loved the way it pairs with the smokey flavours. 



Vegetarian Chili with Cinnamon Spiked Yogurt
adapted from 101cookbooks Pierce St Vegetarian Chili

This chili is so easily adaptable to both your personal tastes and whatever you happen to have in your pantry. Don’t like beer? Add stock or water. Don’t like chickpeas? Add black beans. Do what makes your mouth happiest. Afterall, if chili doesn’t make you happy, you’re not doing it right.

I thought I had a can of chipotle peppers at home but it turns out I was wrong. I’m going to call for them anyhow, but in a pinch, a tbsp or two of smoked paprika adds a nice smokey kick.

1 large yellow onion, diced
olive oil
2 shallots, diced or sliced thin
8 cloves of garlic, rough chopped
1-2 tablespoons of ginger, peeled and grated
2 jalapenos peppers, seed and ribs removed and diced fine
2 tsp ground cumin
2-4 tbsp chili power (depending on how much spice you like)
1-2 chipotle peppers (from a can with adobo or dried and rehydrated), chopped
sea salt
1 28oz can of crushed tomatoes
1 750ml (26oz) bottle of favourite dark ale
water
1 can chickpeas
2 cups lentils (I used brown, you can use your favourite or a mixture)
1/3 cup potted barley
1/3 cup bulgur
1 large sweet potato, cut into small cubes
1 cup plain greek yogurt
1 tsp good quality ground cinnamon

Topping options; fresh chopped cilantro, reserved jalapeno, minced red onion, feta cheese, olive oil

Sweat the onions and shallots in some olive oil in a large pot over medium-high heat. Once they’ve become translucent, add the garlic, ginger, jalapeno, cumin, chili powder and chipotle peppers. Cook for another 1-2 minutes until everything is very fragrant. Add the can of tomatoes and the beer. Give everything a good stir. At this point, have a taste of the liquid mixture. Add salt to taste and more spices if it’s not hot enough for you.





Bring to a boil. Once boiling, add the chickpeas, lentils, barley and bulgur. Turn heat down to a simmer and let cook for 15-20 minutes. At this point, carefully have another taste for seasoning. Adjust to your liking. Add the cubed sweet potato. If the mixture is becoming too thick, add water 1 cup at a time too thin it out. Cover again and let simmer for another 20-30 minutes.



While cooking, mix yogurt and cinnamon in a small bowl. Refridgerate until ready to serve.

Spoon chili into big bowls and top with yogurt and whatever else your heart desires.



Take a bite and feel your mouth turn up in a toothy grin only a big bowl of chili can provide.



That’s the bite, right there, that makes me supremely happy. Messy, unattractive, spicy and perfect. 

And of course, it tastes even better the next day. I am mowing through bowl #3 in 24 hours.  

“Homemade salsa? Homemade cheese? Homemade spice blends? Homemade sauces? Who has the time?”

Or so I thought.

Until I really started cooking for myself, the idea of making my own items that I could otherwise buy in jars  or deli counters just didn’t make any sense to me. Why would I bother when someone else can do it for me? Of course, the reasons for making scratch-options as opposed to canned/jarred/pre-packed are vast, ranging from sodium control to food allergies to the simple fact that it just tastes better. Afterall, that is what it’s all about, right?

 

When I came across Nancy Silvertion’s recipe for an easy homemade Ricotta in this month’s Bon Appetit, I was hesitant at best.  Many ‘easy’ homemade recipes for ricotta that I’ve come across in the past were sometimes 2-day ordeals, which I, unfortunately, don’t always have the patients for. But unlike those, presumably delicious, other recipes, this one was true to it’s word. 30 minutes, 4 ingredients, and a little cheesecloth.  When I say it’s easier than a kick in the pants, I really do mean it. And failing that, it’s absolutely easier, as well as cheaper, than heading to the grocery store and buying a tub of the stuff. Just in case I haven’t sold you yet, it tastes unlike any ‘ricotta’ you might buy from your grocery store. I found it to be far creamier, fresher and lighter than I had expected.

Once I finished the totally uncomplicated process of making the cheese, I really wanted to showcase it in a manner that let it shine. Having never had Ricotta in a sweet dish, I thought I might give it a whirl and see where we went.  I had purchased hazelnuts and honey, assuming I could put those to good use, as well as some mint, plums and cinnamon that I found hanging around the house.  Before I knew it I was roasting, drizzling, and chopping things up for one of the lightest, most flavourful and texturally-pleasing dishes I’ve had in some time.  I’m well aware I’ve asked you time and time again to take my word, but for love of all things sweet and creamy, please take it again! I beg of you. I’m at your mercy! I AM!

Homemade Ricotta with Roasted Hazelnuts, Plum and Mint
Ricotta recipe adapted from Bon Appétit via Mozza chef Nancy Silvertion

As  Nancy points out, this isn’t an authentic Ricotta (which means, literally, “Recooked”) since we aren’t reheating the leftover whey from homemade Mozzarella, however, I have no doubt you will find it favourable to the supermarket variety.

Homemade Ricotta
makes 1-2 cups

4 cups whole milk
1 cup table cream
2 tbsp very fresh lemon juice
½ tsp salt
6 layers of cheesecloth

Before you begin, set up a mesh-sieve or colander set inside a large bowl. Add the layered cheese cloth inside.



In a large saucepan over medium heat, bring the lemon juice, cream and milk just to a boil. Do not stir during cooking. While it’s reaching a boil you will see curds start to appear. Try not to disturb them as you want to the curds to stay intact.



Once mixture has come to a boil, immediately remove from heat and let stand at room temperature for 15 minutes.




Carefully spoon, (using a measuring cup or ladle, not a slotted spoon), the liquid and curds into the cheesecloth.  Let cheese drain for at least 30 minutes. The longer it sits the more flavourful and creamy the ricotta will be.

 

Note: If curds do not start developing as your mixture comes to a boil, it means your lemon is not acidic enough. Add another tablespoon and stir being very careful not to disturb curds.

Note #2: When I was ready to eat the cheese, I gave the cloth a good squeeze to remove excess moisture. I’m not sure if this is appropriate practice, but it still tasted just wonderful to me.

 

Everything Else

If you don’t have hazelnuts or plums on hand, feel free to use a stone-fruit and nut of your choice. Peaches and pecans would be lovely together. Pistachios would be wonderful as well.

2 plums, pit removes and sliced
¼ cup skinned hazelnuts
¼ cup mint leaves
honey for drizzling
cinnamon, for garnish

Preheat oven to 325.

Place whole hazelnuts in a roasting pan and cook, shaking the pan every couple of minutes, until golden brown. About 7-8 minutes. Let nuts sit until cool to the touch.

Once hazelnuts have cooled, give them a quick run through with your knife so they are in large pieces.



Chop about half of the mint leaves, leaving the other half whole for presentation.

In 3-4 serving bowls, place a large spoonful of ricotta. Top each with 4 plum slices, a sprinkle of nuts, and some whole and chopped mint. Drizzle each bowl with honey and sprinkle with cinnamon to finish.



I asked Claire, who is the always-on-point wine blogger for local food blog FoodiePrints, what she would pair with this since I couldn’t resist giving a wine option to go along with such a pretty dish. She suggested a Sauternes would really rock with dessert. More specifically, a Chateau Guiraud. I had hoped to be able to try the pairing out before I shared but was unable to find for tonight. So hopefully you will do me the honor and report back on how wonderful I’m sure it is. 

Until we meet again. 

 

I like coffee. I like it hot, I like it cold. I like it black, I like it creamy and sweet. I like it in a mug, I like it in a paper cup. I like it with breakfast, I like it with my pot roast.

Wait. What?

Coffee? Pot roast? Yes, you read correctly. I’m not losing it. I like it with my pot roast. That is to say, I like my pot roast braised in it. 


(a crumpled, well loved bag of Bridgehead coffee. A staple in our house… and not only because Mr Goudalife works there)

The more I think of the two together, the more normal it seems. I’ve heard of people getting very distinct ‘beefy’ tastes shortly after drinking a cup of coffee. I don’t think I’ve ever experienced that, but like cocoa, the bold flavour only seemed natural to pair with beef.

This braise turned out incredibly well for my first coffee/meat experiment. It’s hard to describe a specific flavour from it since the addition of citrus and cinnamon really played in well with the beef. I didn’t serve the roast with potatoes like I normally would, but instead relied on some carrots and parsnips to beef (har har) up the meal.



If you’re opposed to incredibly tender, flavourful beef, that can hardly hold itself together when you finally remove it from the oven… don’t make this. You won’t like it. Not one bit.

And for the love of God, if you tell me you don’t like parsnips we’re going to have a problem. It’ll be the next great Brussels sprout/butternut squash fiasco of 2010 and it’ll be all I cook for the next 6 months. Don’t do that to me. It’s a great inconvenience in my life and a real bore to read. 



This pot roast packs a punch in the flavour department and is extremely easy to make. I would suggest, though, that you make it on a day when you’re home and can start it early in the afternoon. Otherwise you’ll be eating at 8:30pm, like me.

If you like a starch with your meat, serve with some egg noodles or potatoes of your choice.

Coffee Braised Beef with Cinnamon and Orange
adapted from Gourmet 2006

1 large onion, chopped
1 1/2 tablespoons olive oil
2 garlic cloves, minced
2 cups strong brewed coffee
3 (3- by 1-inch) strips fresh orange zest
1-2 tbsp cinnamon (I like cinnamon a lot so I added about 1.5tbsp and you could taste it just enough)
2 teaspoons packed brown sugar
1 3 1/2-lb boneless beef chuck roast
Salt and pepper
3 each carrots and parsnips (or vegetable of your choice) chopped into large chunks, optional
Parsley to garnich, optional

Put oven rack in middle position and preheat oven to 325°F.

Cook onion in oil in large heavy pot over med-high heat, stirring, until golden, (+/- 5 minutes). Add garlic and cook, stirring, 1 minute. Stir in coffee, orange, cinnamon, and brown sugar, then bring to a simmer. Season beef with salt and pepper and add to pot. Transfer pot to oven and braise, tightly covered, until meat is very tender, 3 1/2 to 4 hours.

If your pot lid does not fit tightly, slip a piece of parchement or wax paper in between the pot and the lid.

When there’s about 30-40 minutes left in the roasting time, add the chunks of carrot and parsnip. Cover and slip back in the oven.

Skim as much fat as you can from the sauce and serve in a big bowl. Like any braise, this tastes even better the next day!

It’s obvious that certain smells can trigger nostalgia. They can bring you back to a  house party in the 10th grade (not that I would attend such things…), to an afternoon spent with family, or an avocado farm in Guatemala (Ahh, memories). But have you ever felt like a specific smell can embody a whole season?

There are a very specific few scents that can take me from one season, into the next. The smell of hot pavement and chlorine smells like a hot summer day, the smell of pine or wet wool makes me miss winter, and two of my favourite spices, cloves and cinnamon, couldn’t possibly remind me of anything but a sunny fall afternoon. Around 4pm. With a hot mug of cider. Maybe a little whiskey. And a fire, if you’re so lucky.

The only thing better than cloves and cinnamon, are cloves and cinnamon that have been simmering in red wine. And the only thing better than those three things, is when you poach a few perfectly ripe pears in them. The pears turn into ruby red jewels in the poaching liquid, emerging with succulently sweet and spicy flesh. These make for a perfectly elegant dessert, served with a dollop of whipped cream, served on top of vanilla bean ice cream, or drizzled with the spicy red wine redction and eaten simply on their own. They also make a great topper for a salad of spicy greens, walnuts and blue cheese.

The next time you’re having friends, or even a friend over for dinner and need a simple, quick dessert that’s sure to impress, try these little dears on for size.


Red Wine Poached Pears

You’ll need to find firm, ripe pears for this recipe. The best ones to use, in my opinion, are bosc, seckle if you can find them, conference or winter nellis. Anjou or Bartlett tend to fall apart during poaching so try to avoid them. 

3 cups dry red wine
1 cups water
1/2 cup sugar
1 star anise
2 cinnamon stick
6 whole cloves
4-5 pears (see headnote!), peeled with stems attached

In a large saucepan, combine wine, water, sugar, star anise, cinnamon stick, and cloves. Bring to a boil. Once sugar is dissolved, add pears. Reduce to a simmer. Cook until pears are knife tender, about 15-20 minutes.





Carefully strain the pears, reserving the cooking liquid. Remove spices and discard. Add poaching liquid back to the saucepan. Bring liquid to a boil, lower to a simmer, and cook until syrupy and reduced to 1 cup, about 30 minutes.







If you’re doing dessert, serve the pears with ice cream and drizzle with red wine reduction.

And don’t forget to take a big whiff of fall before you chow down!