PUMPKIN SCONES

As breakfast with my clients seems to be such a popular meal to have catered, I find myself making scones non-stop all week long ! This week I tried out two new recipes, cinnamon & walnut and a pumpkin scone, and I wanted to share the pumpkin scone recipe with you.

Pumpkin flavours just scream fall and with thanksgiving gone, who says you can't enjoy this tasty flavour for just a little bit longer. Scones are truly so easy to make and just as quick to bake. You can even roll out the dough and cut them the night before, stick them in the fridge and bake them off for your family or guests the morning of!

ENJOY!

PUMPKIN SCONES

Ingredients:

2 cups all purpose flour

1/4 cup granulated sugar

1 tbsp baking powder 

1/2 tsp salt

1 1/2 tsp pumpkin pie spices (or just a mix of nutmeg, cinnamon, cloves and ginger)

6 tbsp cold butter

1/2 cup canned pumpkin puree

3 tbsp buttermilk or cream (a little extra for brushing)

1 large egg

Coarse sugar for sprinkling at the end

Directions:

Preheat the oven to 375

In a kitchen blender, pulse together the flour, sugar, baking powder, salt, pumpkin pie spice and butter until the mixture resembles coarse cornmeal, and the butter is no bigger than a pea. 

In a bowl mix together the buttermilk, pumpkin puree and egg. Add in the flour mixture and mix until combined.

Roll out the dough to 1/2 inch thickness and cut with a circular shape into rounds, or free form triangles. Brush with more buttermilk and sprinkle with coarse sugar

Bake for 15 - 20 minutes or until golden brown and cooked throughout. 

JAMIE'S GREAT BRITAIN

If you follow my blog, you will know that I am an AVID Jamie Oliver fan!

He has been my fav since I was first introduced to him when I was 12. I think his food, philosophy & dedication towards a food movement is so impressive. His cookbooks are visually stunning, and the recipes are so true to form. Jamie is knowing for taking his culinary talents and finding the best in food around the globe, but in his newest series (Jamie's Great Britain), he takes his culinary talents across Britain in search of the food that makes their country tick.

I just discovered the show online (because you can now watch them on Food Network Canada) and I was instantly hooked. Not only is the scenery of the country beautiful, but the food created is just mouth watering. The show features Jamie learning from those around Britain about their "traditional" British food, and in turn he takes these lessons and applies them to his own cooking.

These are my favourite recipes from the show and I can't wait to try them out! They are all so rustic, warm & comforting, perfect for the upcoming months. Make sure to check out the show, I promise you lots of laughs, beautiful food and a picturesque scenery!

1. Kate & Wills Wedding Pie
http://scrapbook.channel4.com/bookmarkBar/4fab9dece4b0364202e10855

2. Rabbit Bolognese
http://scrapbook.channel4.com/bookmarkBar/4fab9d4de4b0bedfe3bdf249

3. Braised Lamb Shank with a celeriac & potato mash
http://scrapbook.channel4.com/bookmarkBar/4fab9e38e4b0c0c2de268401

SOUPSTOCK

To all those culinary friends out there...

This Sunday, hosted at Woodbine Park in the Beaches will be SOUPSTOCK!

Soupstock is a one-day culinary celebration that will feature soups from over 200 of Canada's top chefs! The food will be Canadian driven fresh and local. And not only will the chefs be in attendance but the farmers too. The idea behind Soupstock is to gain recognition and support to stop the Highland companies proposed mega quarry which will destroy farmland in Canada and destroy much of our drinkable water.

The event is supported by the Canadian Chef's Congress and the David Suzuki Foundation. Last year the event was up in the farmland area north of Toronto but right here it is in the city, and they are expecting over 40,000 people!

Come out and try some amazing soup - but don't forget to bring your own bowl and spoon!

A welcome from David Suzuki...

BAKED BRIE

Is there anything better than baked Brie cheese? Oozing and melting all over your cracker?! Don't think so!

Baked Brie is a great appetizer and hors d'oeuvres.... A great party trick that is perfect to feed a crowd. I normally top my baked Brie with a nice smooth apricot jam but this past weekend I wanted to try something different. My creation was baked Brie topped with sun dried tomatoes, garlic, olive oil and basil. The results were great, a smooth creamy cheese balanced out by the salty tang of the cured tomatoes with a sweet note from the roared garlic. Serve with toasted up baguette or store bought crostini and you have yourself a winning dish

Baked Brie with sundried tomatoes

Ingredients:
1 wheel or Brie cheese
2 garlic cloves, minced
A Handful of sundried tomatoes roughly chopped
A handful of chopped basil
2 tbsp olive oil
Salt and pepper

Directions:
1. Preheat your oven to 400.
2. Skor your Brie cheese in a criss-cross pattern

3.  In a pan over medium heat, add the oil and garlic and let cook until fragrant. Add in the tomatoes and basil and cook for 2 minutes.
4. Place the Brie on a baking tray and place the "toppings" on top.
5. Bake for about 10 minutes or until cheese is soft and runny.
6. Serve with crostini and some pretty basil leaves for garnish

INDIAN CHICKEN CURRY

This weekend for a client's party I made a really great Indian Chicken Curry.

I basically lived on curry in university. I made them nightly, but I never really made Indian style curries - they were always Thai! I found this recipe online, and decided to give it a whirl, making a few modifications here and there. The end result was amazing, a really authentic tasting luscious chicken curry. And the best part was - it is really quick!

Indian Chicken Curry adapted from "Baked Bree"
Serves 4-6

Ingredients:
Marinade for Chicken
5 boneless skinless chicken breasts, cubed
1 cup plain yoghurt
1 tsp tikka (or garam) masala
Freshly ground black pepper
1/4 cup chopped cilantro

Curry Sauce:
1 tbsp olive or coconut oil
1 medium red onion, chopped
2 tbsp tumeric
1 tsp fennel seeds
1 tsp cumin seeds
2 tbsp curry powder
2 can diced tomatoes
1/2 cup chicken stock
2 tsp cumin
1 tsp tikka (garam) masala
1/2 tsp grated nutmeg
1/2 tsp cinnamon
1/2 cup heavy cream
salt and pepper to taste

serve with:
basmati or jasmine rice
chopped cashews
toasted coconut
chopped cilantro

Directions:
1. Mix together the marinade for the chicken, and let marinate overnight or for at least one hour.
2. In a 5L pot or larger, sweat the onions in the olive oil until translucent, about 5 minutes.
3. Add in the cumin, turmeric, fennel seeds, cumin seeds and curry powder and stir until fragrant.
4. Add in the cans of chopped tomatoes and let simmer for about 20 minutes. (At this point the recipe says to use a hand blender to blend this mixture until smooth, but to maintain the texture, I just used a hand masher to break up the large chunks, which I liked better).
5. Add the chicken to the pan and cook for about 10-12 minutes in the sauce.
6. Add in the chicken sauce, the tikka masala, nutmeg and cinnamon.
7. To finish, add in the cream and let the flavours blend together.
8. Serve over rice and top with cashews, coconut and chopped cilantro. ENJOY!

TURKEY & RICE SOUP

With three full turkey dinners this weekend, I think I need a break from turkey - but for those of you out there still craving the meat, I am going to share how to make a turkey stock which in turn will make you the most delicious turkey & rice soup.

This turkey and rice soup is a bit different from the classic soup with carrots and celery etc. This one uses all the fall root vegetables such as parsnip, celery root, sweet potato, butternut squash... Instead of using the typical white rice, I suggest switching it up a bit with your grains, try using barley! Barley has a sort of nuttiness to it that will compliment the root vegetables really nicely.  In this recipe, a leek is used instead of an onion. Turkey & leeks are a match made in heaven, and this recipe is really warming and delicious. Enjoy with a toasted piece of crusty fresh bread!

The first thing is to make turkey stock! Similar to that of chicken, this stock will give you a rich bold poultry flavour, and is perfect for making soups. I won't lie to you, stock does take a while, so this would be best to start in the morning, or the minute you are home from work!

To make a turkey stock:

Ingredients:
1 whole onion
3 carrots
1/2 head of celery
water
turkey carcass
peppercorns, bay leaf, thyme, parsley stems (if you don't have these don't worry!)

Directions:
1. In a 400 degree oven, roast the turkey bones, and the vegetables until browned (30-40 minutes)
2. Add the browned bones and vegetables to a stock pot and fill with water so that all the ingredients are submerged. Add in your seasonings.
3. Bring the pot to a boil.
4. Once it has started to boil, reduce to a simmer and let cook for 3-4 hours, making sure to skim off the scum from the top.
5. Once the stock is done, it is best to strain through cheesecloth. You can use immediately or freeze the stock up to 3 months. 
  
Quick Turkey & Rice Soup
Adapted from Martha Stewart's recipe, serves 4

Ingredients:
4 1/2 cups of turkey stock (or you could use chicken stock)
1 cup cooked rice (I think barley is a great substitute hear for plain old white rice)
1 1/2 cups shredded cooked turkey meat
1 medium size parsnip cut into a dice
3/4 cup of celery root diced (or turnip)
1 medium size leek, thinly sliced crosswise
knob of butter

other vegetable options to include:
1/2 cup sweet potato cubed
 1/2 cup of butternut squash cubed

Directions:
1. In a soup pot, heat up the butter, and add in the leak. Cook out until fragrant and translucent.
2. Add in the parnsip, and celery root and cook for 2-3 minutes.
3. Add in the turkey stock and cook for 5-10 minutes until the vegetables are tender.
4. Now add the turkey and rice, and let cook until the two have heated through.
5. Season with salt and pepper
6. Serve and enjoy!

CRANBERRY SAUCE

Cranberry sauce - yes or no?!?

I feel like cranberry sauce seems to be a staple at every thanksgiving meal. Do you love cranberry sauce, is it an integral part to your meal?

I must admit, that for probably 22 years, I never even tried cranberry sauce. My grandma would make it every year, and I would devour the rest of her scrumptious meal, but never would I go near the sauce!

Two years ago, when I made my own full thanksgiving dinner at my new apartment for my family, I knew I had to make the cranberry sauce. With no real recipe to go off of, I sort of just experimented with flavour and spices I liked to see if I could come up with a great product....and I did! I now adore cranberry sauce and think it is necessary to go side by side that beautiful bird.

Emma's Eatery Cranberry Sauce

Ingredients:
1 package cranberries (frozen or fresh)
Granulated sugar, equal weight to that of the cranberries
Splash of water
Juice & zest of 1 lemon
Juice & zest of 1 small orange
1/4 tsp all spice
1/2 tsp cinnamon
1/2 tsp salt

Directions:
1. Place all of the ingredients in a pot, bring to a boil. Once boiling, reduce heat to a simmer and let cook for about 30 minutes, until you have a jammy sauce like consistency.
2. Check seasoning, and thin out with a little water if need be.

PUMPKIN BREAD

Last year, for thanksgiving, for the first time I made a pumpkin loaf. My little sibs fell in love with it and has now become a staple request for thanksgiving. Today I cooked my first of the three thanksgiving dinners and of course pumpkin loaf was on the menu.

I wanted to share this great, easy, festive and thanksgiving spice filled recipe!

Enjoy & HAPPY THANKSGIVING!

Pumpkin Loaf via Good Food Revolution
9 by 5 inch loaf pan

Ingredients:
1 1/2 cups all purpose flour
2/3 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
2 large eggs
1 cup canned pumpkin puree
1/3 cup vegetable oil
2 tbsp green pumpkin seeds

Directions:
1. In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside
2. In a large bowl with a wooden spoon or electric mixer, beat together eggs, pumpkin and oil. Gradually add flour mixture, until blended. Spread batter evenly into the loaf pan. Sprinkle pumpkin seeds over the top.
3. Bake at 350 for around 55-60 minutes, or until a toothpick inserted in the center comes out clean

THE PERFECT TURKEY

With thanksgiving just a few days away, I thought I would share some of my tips & tricks for cooking a perfectly moist and golden brown turkey.

I have been helping my mom cook the turkey for years, and for the past couple of years I have been cooking it on my own at my moms and my dads. It is something I really care about, because who wants to eat dry meat?!

Cooking a delicious turkey is not always easy, and it definitely requires a close eye, a thermometer and lots of butter!

EMMA'S EATERY TURKEY TIPS

1. Also rub the bird down with butter before you roast it (you can either use melted butter, or soft butter). Make sure to lift up the skin above the breasts gently in order to put a few knobs of butter. Smooth them around with your fingers.

2. Always season your turkey! Lots of fresh cracked pepper and kosher salt does the trick. I never season the outside with anything else but good old S&P.

3. Try bringing your turkey. This is the first year that I am going to brine my turkey - and I am already so excited. With my first dinner tomorrow, I already started the brining process this morning. Make sure to give it a good 12-24 hours of bring time. For a good recipe brine check out Michael Smith's HERE.

4. The Brown Paper Bag. This is the best trick I have learned my mom and grandmother. In order to get that perfectly crisp and golden brown skin, we cover the turkey with a brown paper bag that has been smeared all over with butter. This is foolproof and will ensure your guests have the best looking turkey!

5. How much time per pound? I like to cook my turkey for about 12 minutes per pound. We generally get a 12lb turkey, so about 2 hours and 20 minutes is perfect. Remember the turkey will always cook a little bit more once you take it out! You want the temperature to be around 160-165. Always test with a meat thermometer, and make sure you test not only the breast but the thigh as well. The thigh cooks slower than the breast, so you have to make sure that is also done!

6. REST YOUR BIRD! Don't let all those beautiful turkey juices escape. It is vital to rest your turkey for a good 20 minutes before carving it up. The rest time allows the juices to settle down and re absorb into the turkey meat.

7. Carving, who gets to carve the turkey?! In order to maximize your yield of turkey meat, I recommend cutting the breast as a whole completely off the bird and then slicing from there. Its much cleaner and you keep way more meat!

HAPPY TURKEY COOKING!

THANKSGIVING: CARROT SOUP

Soup season is finally really here! Now, if only it would stop jumping up into the 20's and stay with that cool crisp fall air I love!

Soup has got to be my favourite part about the fall and winter, and I eat it constantly. In our first day of classes at George Brown, our nutrition teacher asked us - if we had to go to a desert island what would we bring? The typical answers of chips, pizza (and this is chef school?) and finally my answer which was of course soup. (This answer was also in the middle of January, might have been Ontario fruit had I answered in the summer!!)

Soups are just the perfect start to a meal, the perfect meal all wrapped up in one bowl, and so easy to change up on a daily basis. Soups are also great for emptying out the fridge and using up those vegetables that are almost at their due date. Be creative with soup, mix and match flavours and try something different this fall/winter!

The soup I am making for my lunch today is a delicious carrot soup that is sweetened up with a bit of evaporated milk. A really great trick I learned from Trish Magwood and this recipe. The soup is beyond simple and I think will come to be a staple in your house!

This soup would be a great starter for thanksgiving - savoury with a hint of sweet, the perfect thanksgiving orange colour, and something to warm you up if you are spending the weekend up north.

Carrot Soup in a Mug by Trish Magwood
Serves 4

Ingredients:
1 tbsp butter
1 white onion, chopped
1 lb carrots, chopped (about 3 cups)
3 cups chicken stock
1 can evaporated milk
salt and pepper
1 tbsp chopped parsley for garnish

Directions:
1. In a large heavy soup pot, melt butter over medium heat. Add the onion and cook, stirring frequently, until soft, about 3 minutes. Add the carrots and cook another 5 minutes.
2. Add the chicken stock and bring to a boil, cover, reduce heat and simmer until carrots are soft, about 20 minutes.
3. Remove fromt he heat, using a hand blender puree until very smooth. Stir in evaporated milk. Season to taste and serve with chopped parsley

YOUR TURKEY TABLE

Thanksgiving is almost here! I am gearing up for a big and turkey filled week, as I am making three FULL thanksgiving dinners this year!

Thanksgiving is one of my favourite times of year, not only for cooking - as it marks the start of the best fall flavours, but also for decorations!

I love having my dining room table set the week or two leading up to thanksgiving. Not necessarily with the plates and cutlery, but decorated with mini gourds and pumpkins, a table runner, some festive flowers and a few candles.

I am going to share my favourite decorations that will be sure to make your table look the most festive!

Multi coloured gourds....scatter them all down the centre of the table

 Wheat sheafs & thanksgiving inspired flower arrangements

Leaf printed linens and dried leaf covered candle holders (Both DIY - thank you Martha Stewart!!)