Monday, November 8, 2010

The Art of Cooking with Jamie Oliver

I want to share a fantastic event coming to the Metro Toronto Convention Centre with you. The fabulous Jamie Oliver will be in Toronto, ON for The Art of Cooking event. On November 18th, 2010 join Bob Blumer (Glutton for Punishment) along with Jamie Oliver for Jamie's return to Toronto, this will be his only Canadian date, catch him while you can.

You can purchase tickets with a special promo for the readers out there for $10.00 off at The Art of Cooking website. Also when you register 5 or more people, you will save an additional $10.00 off per ticket.

Check out The Art of Cooking event brochure here.

Don’t miss out on your chance to be a part of this fabulous event. This will be a night of fun, learning and entertainment.

Jamie Oliver, November 18th, 7:00 pm., Metro Toronto Convention Centre.

See you there!

(Image courtesy of The Art of Cooking website)
Naho @ Scrumptious Foods

Tuesday, August 24, 2010

Sucre à la Crème Cupcakes

Sucre à la Crème, absolutely delicious. I came across this delight by my now husband, then friend, he brought some in for Christmas and shared a piece with me.

For those of you who are not familiar with Sucre à la Crème, here is the to-the-point definition on Wikipedia:

The sugar in the cream is a delicacy made of cream to 35% of sugar and brown sugar, all churned during cooking.

Popular in Québec, this delicacy is usually served in small cubes granules during the holiday season, that is to say during the days preceding and following Christmas.

How I came about this recipe... Just after we were engaged (Christmastime), I asked him if he would make me another batch of Sucre à la Crème and in return he had made me a double batch. Uh WOW, as much as I enjoy this delightful fudge, that is enough for an army.

I thought to myself, what am I to do with this mass amount of fudge (aside from share the wealth - which I did) I decided to turn it into a cupcake. These days you see all sorts of flavours, so why not give it a shot.

Continuing with the flavours of Québec, I decided to add some maple syrup to the glaze before topping it off with a generous morsel of Sucre à la Crème.

Sucre à la Crème Cupcakes
Makes about 18 cupcakes


-Cupcake Batter-
  • 1/2 cup Softened Butter (unsalted)
  • 1 cup Brown Sugar
  • 2 Eggs - Large
  • 3/4 cup Self-Rising Flour
  • 1/2 cup plus 2 tbls. All Purpose Flour
  • 1/2 cup milk
  • 2 tsp. Vanilla Extract
  • Approx. 1/2 cup chopped Sucre à la Crème (melted)
  • 1-3/4 cup Icing Sugar
  • 1/4 cup Softened Butter (unsalted)
  • 1/4 cup Milk
  • 1 tsp. Vanilla Extract
  • 1 tbls. Maple Syrup
  • Pinch of Salt
  • Additional cubed Sucre à la Crème fudge for topping (about 1 piece per cupcake)
  • Sprinkling of Cinnamon

Preheat Oven to 350.
  1. Place butter and sugar into a bowl and cream until light and fluffy.
  2. Add eggs and vanilla and mix well.

  3. Add melted Sucre à la Crème into the mix and incorporate well. (To melt Sucre à la Crème, place in the microwave for intervals of 15 seconds until reaching a caramel consistency)

  4. Combine All-purpose and self-rising flours and place aside.
  5. Add flour and milk in an alternating cycle until all the flour and milk have been added and the batter has completely been mixed and fluffy.

  6. Spoon into a lined cupcake pan and bake for 15-25 minutes (depending on your oven).
Cupcakes will brown nicely and be soft to the touch, use a toothpick to check if it's fully baked (the toothpick will come out clean).

While you are waiting for the cupcakes to cool, lets make the icing.

  1. Place Icing Sugar, Milk and Vanilla Extract in a bowl and mix well.
  2. Add Softened Butter, Pinch of Salt and Maple Syrup and whisk until a smooth consistency is reached.
Once the glaze has been created, refrigerate for 15-20 minutes, checking on it every so often to mix.

Once the cupcakes have cooled, slowly spread a small amount of glaze on the cupcakes (it may drizzle down the sides) and and top with morsel of
Sucre à la Crème fudge.

Sprinkle with Cinnamon and voila,
Sucre à la Crème Cupcakes are here.

Hope you enjoy these cupcakes as much as I have!

Naho @ Scrumptious Foods

Thursday, April 29, 2010

Greek Pasta Salad - Revisited

I had actually had made another version of this salad recipe a few years ago with slight variations, but since I wanted to pass this recipe around, I thought I would post the recipe I brought into work today:

Greek Pasta Salad - Revisited

Greek Pasta Salad

  • 1 English Cucumber, Seeded
  • 1 Package Grape or Cherry Tomatoes, (Sliced Optional)
  • 1 Jar Black Olives
  • 1 Small Red Onion
  • 1 Package Pasta (Fuselli, Rotini, etc)
  • 1 Green Pepper
  • 1 Small Bottle Kraft Mediterranean Dressing
  • Extra Dressing / Seasoning
  • Crumbled Feta Cheese
  1. Put on your pasta for the boil, you will need to have this cooked and washed in cold water after cooking as this is a cold pasta.
  2. Cut and prep all your veggies (I chose to keep them julienne and cubed) and place them into a large salad bowl and lightly toss.
  3. Add your pasta to the veggies and top with salad dressing. Toss Well.
  4. The flavours will set over night even better if you choose, serving it right away is also a great option.
  5. Top with Crumbled feta and enjoy!
As the summer starts to creep up on us (not that we mind) I'm sure more great salad recipes will be popping up.


Wednesday, April 21, 2010

100 Foods List

It's been a very long time since I have posted and for that I am sorry. I wish I had a bit more time to sit down and be able to blog and photograph, unfortunately with work, sometimes school and the daily life activities, I bake and read, but rush my photos and don't get to blog as much as I would like. I do however, tweet and you can follow me @ScrumptiousFood!

I came to post today because I came across something on The Eating Project blog that seemed like it would be fun to post, a couple lists of 100 foods you have to try (before you die, and Canadian yummies). Please feel free to do the same on your blog, you might see some new foods you would like to try, if you already haven't

For both:

1) Copy this list into your blog or journal, including these instructions.
2) Bold or cross-out all the items you’ve eaten.
3) Italicize any items that you would never consider eating.
4) Post a comment here linking to your results

100 things you should eat before you die compiled by Food Proof

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

100 Canadian Foods to Consume compiled by Maple Syrup and Poutine

1. Arctic Char
2. Ketchup flavoured chips
3. Wild Rice Pilaf
4. Caribou Steak
5. Gourmet Poutine
6. Screech
7. Beaver Tails
8. Maple Baked Beans
9. Bison Burger
10. Bumbleberry pie
11. Nanaimo bar
12. Butter Tarts
13. Cedar Planked B.C. Salmon
14. Wild Blueberries
15. Pure Local Cranberry Juice
16. Chocolate from Ganong or Purdy’s
17. A cup of warm cider from your local orchard
18. Caesar
19. 4 of the following types of apples (Cortland, Empire, Golden Delicious, McIntosh, Spartan, Greensleeves, Liberty, Granny Smith, Red Delicious, Honeycrisp, Golden Russet, Idared, Gala)
20. Freshly foraged mushrooms
21. Dinner cooked by Michael Smith, Susur Lee or Rob Feenie
22. Fondue Chinoise
23. Dish created from a Canadian Living Magazine recipe
24. Peameal Bacon Sandwich from St. Lawrence Market in Toronto
25. Lobster bought directly from a boat in a Maritime harbour
26. Handmade perogies from your local church or market
27. Alberta Beef at an Alberta Steakhouse
28. Leamington Tomatoes
29. Roasted Pheasant
30. Wild Game hunted by someone you know
31. Ice Wine
32. Habitant Pea Soup – entire can
33. Any Canadian Artisinal Cheese
34. Bannock
35. Tourtiere
36. Flapper Pie
37. Jellied Moose Nose
38. Saskatoon Berries
39. Fish and Brewis
40. Screech Pie
41. Fiddleheads
42. Montreal Smoked Meat Sandwich
43. Flipper Pie
44. Montreal Bagels with Smoked Salmon
45. Toutins
46. Jam Busters
47. Bakeapple Pie
48. Bridge Mixture
49. Canadian Style Pizza (bacon, pepperoni. Mushrooms)
50. Shreddies
51. A cone from Cow’s Ice Cream
52. Lumberjack or Logger’s Breakfast
53. Jigg’s Dinner
54. Rappie Pie
55. Pemmican
56. Lake Erie Sturgeon Caviar
57. Belon Oysters
58. Brome Lake Duck(in a way…)
59. Beer from a stubby bottle.
60. A beer from Unibroue or Phillips Brewery.
61. Salt Spring Island Lamb
62. Fry’s Cocoa
63. A bag of Old Dutch Potato Chips
64. Every Flavour of Laura Secord Suckers
65. Chicken Dinner from St Hubert’s or Swiss Chalet
66. Hickory Sticks
67. An entire box of Kraft Dinner
68. Candy Apples (NOT caramel apples)
69. Corn from a roadside stand
70. A meal at Eigensenn Farm
71. Okanogan Peaches
72. Berkshire Pork
73. PEI Potatoes
74. Something cooked in Canola oil
75. Figgy Duff
76. Blueberry Grunt
77. High Tea at the Empress Hotel
78. Fresh maple syrup hardened on the snow
79. Oreilles de Christ
80. Nova Scotia Beer Warmer
81. A cheese plate containing Bleu Bénédictin, Friulano, St. Maure and Oka
82. Black or red currant jam
83. Maple glazed Doughnut from Tim Horton’s with a Large “Double Double”
84. A glass of Mission Hill’s “Oculus”
85. Alberta Pure Vodka
86. Chokecherries
87. Canada Day Cake
88. Boulettes
89. Canadian Iced Tea
90. Mead
91. Fricot
92. Grandperes
93. Local honey
94. Creton on toast
95. Glen Breton Rare
96. A whole box of Smarties, where the empty box is then used as a kazoo
97. Grilled cheese made with Canadian Cheddar
98. A meal from Harvey’s
99. Lake Erie Perch
100. Red Rose Tea

I have to say that I have been lucky to try many of these great foods, how many have you tried?