tag:blogger.com,1999:blog-67397516008346481462024-02-19T10:33:36.133-05:00A Daye in the KitchenRecipes, ingredient lists and other tips and tricks mentioned in my videos.Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-6739751600834648146.post-73451127832608476732018-07-11T14:16:00.001-04:002018-07-11T14:31:09.197-04:00BBQ Rack of Lamb<div style="text-align: center;">
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<b>Ingredients</b></div>
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2 racks of lamb, frenched</div>
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One medium onion</div>
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Olive oil</div>
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Dijon or other mustard</div>
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fresh chopped thyme</div>
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salt and pepper</div>
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Grill the onion in its skin for about 15 minutes until it is soft and slightly blackened.</div>
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When done let it cool. Remove peel and chop finely. Mix with other ingredients to make a smooth dressing.</div>
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Allow lamb to come to room temperature prior to grilling (20 to 30 minutes). Brush the lamb all over with the dressing and wrap the exposed bones loosely with aluminum foil to prevent burning. Sear, bone side down first over direct medium heat for two to four minutes. Move the lamb to indirect heat and grill to desired doneness, about 15 minutes for medium-rare. Remove from grill and allow lamb to rest for at least five minutes before cutting into chops.</div>
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We recommend purchasing your lamb from a local farm or market if possible and we would like to thank Topsy Farms on Amherst Island, Ontario for supplying the lamb for this video. Check out their great Canadian wool products at <a href="http://www.topsyfarms.com/">www.topsyfarms.com</a></div>
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Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Stella, ON K0H 2S0, Canada44.170086 -76.70101690000001320.766010499999997 -118.00961090000001 67.5741615 -35.392422900000014tag:blogger.com,1999:blog-6739751600834648146.post-23462075902684157042018-04-06T18:36:00.000-04:002018-04-06T18:36:54.619-04:00Celebrating our First Anniversary with Bananas Foster.<div style="box-sizing: border-box; margin-bottom: 20px; margin-top: 20px;">
It's hard to believe a whole year has already passed since we posted our first video! Thank you for all of your support, suggestions, and encouragement. We really enjoy making the videos and trying out new recipes and old favourites like Bananas Foster.<br />
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Bananas Foster is one of those dishes I heard about on TV or somewhere when I was a kid and it always sounded so fancy so I thought I'd give it a go. It's actually quite simple and easy to make. If you don't have the banana liqueur, don't fret. Just make it without.<br />
<span style="background-color: white; font-family: "libre baskerville" , serif;"><b><br /></b></span> <span style="background-color: white; font-family: "libre baskerville" , serif;">Traditionally Bananas Foster is prepared tableside and make for a wonderful show stopper at a dinner party or any special occasion.</span><br />
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<span style="background-color: white; font-weight: 700;">Ingredients:</span></div>
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<ul style="box-sizing: border-box; font-family: "Libre Baskerville", serif; margin-bottom: 10px; margin-top: 0px;">
<li style="box-sizing: border-box;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1/4 cup</span> (1/2 stick) <span itemprop="name" style="box-sizing: border-box;">butter</span></span></li>
<li style="box-sizing: border-box;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1 cup</span> <span itemprop="name" style="box-sizing: border-box;">brown sugar</span></span></li>
<li style="box-sizing: border-box;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1/2 teaspoon</span> <span itemprop="name" style="box-sizing: border-box;">cinnamon</span></span></li>
<li style="box-sizing: border-box;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1/4 cup banana</span> <span itemprop="name" style="box-sizing: border-box;">liqueur</span></span></li>
<li style="box-sizing: border-box;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">4</span> <span itemprop="name" style="box-sizing: border-box;">bananas</span>, cut in half lengthwise, then halved</span></li>
<li style="box-sizing: border-box;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1/4 cup</span> <span itemprop="name" style="box-sizing: border-box;">dark rum</span></span></li>
<li style="box-sizing: border-box;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">4 scoops</span> <span itemprop="name" style="box-sizing: border-box;">vanilla ice cream or frozen yogurt for a lower fat version.</span></span></li>
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<span style="background-color: white; box-sizing: border-box; font-weight: 700;">Directions:</span></div>
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<li style="box-sizing: border-box;"><span style="background-color: white;">Combine the butter, sugar, and cinnamon in a flambé pan or skillet.</span></li>
<li style="box-sizing: border-box;"><span style="background-color: white;">Place the pan over low heat either on an alcohol burner or on top of the stove, and cook on a low heat stirring constantly until the sugar dissolves.</span></li>
<li style="box-sizing: border-box;"><span style="background-color: white;">Stir in the banana liqueur, then place the bananas in the pan.</span></li>
<li style="box-sizing: border-box;"><span style="background-color: white;">When the banana sections soften and begin to brown, carefully add the rum.</span></li>
<li style="box-sizing: border-box;"><span style="background-color: white;">Continue to cook the sauce until the rum is hot then ignite the rum using a torch or long-necked lighter.</span></li>
<li style="box-sizing: border-box;"><span style="background-color: white;">When the flames subside (about 30 seconds) carefully lift the bananas out of the pan and place four pieces over each portion of ice cream.</span></li>
<li style="box-sizing: border-box;"><span style="background-color: white;">Generously spoon warm sauce over the top of the ice cream and serve immediately.</span></li>
<li style="box-sizing: border-box;"><span style="background-color: white;">Serves Four</span></li>
</ul>
<span style="font-family: "libre baskerville" , serif;">Here's the blog post from NPR's 'The Salt' that I spoke of in the video; </span><a href="https://www.npr.org/sections/thesalt/2016/09/30/493157144/the-sweet-success-of-bananas-foster-has-an-unsavory-past" style="font-family: "libre baskerville", serif;" target="_blank">The sweet success of bananas foster has an unsavory past.</a>Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-52847674483780379632018-03-17T09:40:00.000-04:002018-03-17T09:53:49.570-04:00How to Make a Shamrock Shake<br />
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<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/ndIHczDfQHQ" width="560"></iframe></div>
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<b>Ingredients</b><br />
1 Cup Milk (I used 2%)<br />
2 scoops of good quality vanilla ice cream<br />
2 oz Creme de Menthe or use Peppermint extract for a non-alcoholic version<br />
Fresh mint leaves and marachino cherries for garnish<br />
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<b>Directions</b><br />
Put all of the ingredients into a blender and blend until smooth. Add more or less milk to get the thickness desired.<br />
<br />Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0tag:blogger.com,1999:blog-6739751600834648146.post-15081045406430997142018-03-14T15:03:00.002-04:002018-03-14T15:03:19.819-04:00Irish Soda Bread<div style="text-align: center;">
<iframe allow="autoplay; encrypted-media" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/2od8EsPtbD4" width="560"></iframe></div>
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<b>Ingredients</b></div>
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4 Cups Flour</div>
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1 tsp Baking Power</div>
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1 tsp Salt</div>
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1 1/2 Cups Buttermilk</div>
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<b>Directions</b></div>
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Preheat oven to 425 F. Grease,spray or line your baking pan with baking paper.</div>
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Combine the dry ingredients in a large deep bowl. Stir in 1 cup of the buttermilk, mixing well until the dough is firm and can be gathered into a ball shape. If it is too dry add up to 1/2 cup more buttermilk.</div>
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Don't overwork the dough. Shape the dough into a flat round loaf shape, about 8" in size. Place the loaf on the baking sheet and score the top with a large 'X'. Bake for about 45 minutes. The top should be golden and the loaf should sound hollow when you rap on the bottom with your knuckles. Serve this hot with a delicious bowl of <a href="https://adayeinthekitchen.blogspot.ca/2018/02/irish-stew-lamb.html" target="_blank">Irish Stew.</a></div>
Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-35562102050627592432018-03-14T09:07:00.000-04:002018-03-14T09:07:01.738-04:00Happy Pi Day!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZXRrGIpgB1wVQGhWXFLzvEPZTQ_SaCIcecPZVJwbxadrsoERj9M6qGB8Nrq5EqTGM87hD2O3ciwSa0SR7IS4ecVdzRweslO9x5viNMVY3E6rASB0N8B0eqXi5Pe1EOr4xu8yuKsWZKY/s1600/Pi+DAy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="695" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ZXRrGIpgB1wVQGhWXFLzvEPZTQ_SaCIcecPZVJwbxadrsoERj9M6qGB8Nrq5EqTGM87hD2O3ciwSa0SR7IS4ecVdzRweslO9x5viNMVY3E6rASB0N8B0eqXi5Pe1EOr4xu8yuKsWZKY/s320/Pi+DAy.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9AdV20wms48Tmq1qqAStKbqKYzzptT8xyKvB80Mbgxk3miydwI3MMem9RUjgcd1c0gUxHJOrDgQXomgtWHKu9wm7lY_lq3TgAdBA64qJ4IvNFRRGWAOIPgmltr3GyxX1AdKlHJ1byg8/s1600/Pi+DAy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;">I totally forgot about Pi Day this year, so I didn't even make a pie! How sad. Here is a lovely one that someone else made though.</a><br />
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Next year I'll have something wondeful for you. Enjoy the day and don't forget the pie!!</div>
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Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-71818826138714755512018-03-01T14:00:00.000-05:002018-03-14T15:05:30.817-04:00Irish Stew (Lamb)<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1hkynFjeSTjmI65IlAqlCgiQ5ZX9KagYSNqbXs-9mgCj1vRO0jaaxJZZBjAB0iiJ0rYgae_7Qlh7HGP4j7cOohgbiZgQ76ukonvgxGc85QMc_9RKD4rHG4CIwb3VbZYnrUiDVZlgO44/s1600/Irish+Stew+Ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1hkynFjeSTjmI65IlAqlCgiQ5ZX9KagYSNqbXs-9mgCj1vRO0jaaxJZZBjAB0iiJ0rYgae_7Qlh7HGP4j7cOohgbiZgQ76ukonvgxGc85QMc_9RKD4rHG4CIwb3VbZYnrUiDVZlgO44/s1600/Irish+Stew+Ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1hkynFjeSTjmI65IlAqlCgiQ5ZX9KagYSNqbXs-9mgCj1vRO0jaaxJZZBjAB0iiJ0rYgae_7Qlh7HGP4j7cOohgbiZgQ76ukonvgxGc85QMc_9RKD4rHG4CIwb3VbZYnrUiDVZlgO44/s1600/Irish+Stew+Ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1hkynFjeSTjmI65IlAqlCgiQ5ZX9KagYSNqbXs-9mgCj1vRO0jaaxJZZBjAB0iiJ0rYgae_7Qlh7HGP4j7cOohgbiZgQ76ukonvgxGc85QMc_9RKD4rHG4CIwb3VbZYnrUiDVZlgO44/s1600/Irish+Stew+Ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1hkynFjeSTjmI65IlAqlCgiQ5ZX9KagYSNqbXs-9mgCj1vRO0jaaxJZZBjAB0iiJ0rYgae_7Qlh7HGP4j7cOohgbiZgQ76ukonvgxGc85QMc_9RKD4rHG4CIwb3VbZYnrUiDVZlgO44/s1600/Irish+Stew+Ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1hkynFjeSTjmI65IlAqlCgiQ5ZX9KagYSNqbXs-9mgCj1vRO0jaaxJZZBjAB0iiJ0rYgae_7Qlh7HGP4j7cOohgbiZgQ76ukonvgxGc85QMc_9RKD4rHG4CIwb3VbZYnrUiDVZlgO44/s200/Irish+Stew+Ingredients.jpg" width="200" /></a></div>
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<b>Ingredients</b></div>
<div style="color: #666666;">
<span class="amount" style="font-size: 16px;">1 lbs</span><span style="font-size: 16px;"> </span><span class="name" style="font-size: 16px;">lamb shoulder, trimmed and cut into <span class="toggleunits" data-alt="1.27-cm">1-inch</span> pieces</span></div>
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<span class="amount" style="font-size: 16px;">3 TBSP peanut</span><span class="name" style="font-size: 16px;"> oil or other vegetable oil</span></div>
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<span class="amount" style="font-size: 16px;">2</span><span style="font-size: 16px;"> </span><span class="name" style="font-size: 16px;">medium yellow onions, chopped</span></div>
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<span style="font-size: 16px;">2 </span><span class="name" style="font-size: 16px;">cloves garlic, diced</span></div>
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<span class="amount" style="font-size: 16px;">1 TBSP</span><span style="font-size: 16px;"> </span><span class="name" style="font-size: 16px;">tomato paste</span></div>
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<span class="amount" style="font-size: 16px;">1/4 cup</span><span class="name" style="font-size: 16px;"> flour</span></div>
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<span class="amount" style="font-size: 16px;">2 tsp kosher</span><span style="font-size: 16px;"> </span><span class="name" style="font-size: 16px;">salt</span></div>
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<span class="amount" style="font-size: 16px;"><span class="amount">1 tsp </span><span class="name">black pepper</span></span></div>
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<span class="amount" style="font-size: 16px;">1 cup</span><span style="font-size: 16px;"> red wine</span></div>
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<span class="amount" style="font-size: 16px;">4 cups</span><span style="font-size: 16px;"> </span><span class="name" style="font-size: 16px;">stock (I used vegetable because that's what I had on hand. You could use beef or lamb)</span></div>
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<span style="font-size: 16px;">1 large </span><span class="name" style="font-size: 16px;">bay leaves</span></div>
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<span style="font-size: 16px;">2 sprigs fresh rosemary</span></div>
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<span class="amount" style="font-size: 16px;">4 medium </span><span class="name" style="font-size: 16px;">carrots, peeled and cut into <span class="toggleunits" data-alt="2.54-cm">1-inch</span> chunks on diagonal</span></div>
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<span class="amount" style="font-size: 16px;">5-6 </span><span class="name" style="font-size: 16px;">small boiling potatoes, cut in half</span></div>
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<div class="ingredients" style="background-color: white; color: #666666; margin-bottom: 1.5625em;">
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<li class="ingredient" itemprop="ingredients" style="font-size: 16px; margin: 0px; padding: 0px;"><span class="amount">1 cup</span> <span class="name">frozen green peas</span></li>
<li class="ingredient" itemprop="ingredients" style="font-size: 16px; margin: 0px; padding: 0px;"><span class="name">3 small leeks, thoroughly washed, trimmed and cut into 1/4 slices</span></li>
<li class="ingredient" itemprop="ingredients" style="font-size: 16px; margin: 0px; padding: 0px;"><span class="name">1/2 small turnip, peeled and diced</span></li>
<li class="ingredient" itemprop="ingredients" style="font-size: 16px; margin: 0px; padding: 0px;"><span class="name">2 stalks of celery, cut into 1/2 pieces</span></li>
<li class="ingredient" itemprop="ingredients" style="font-size: 16px; margin: 0px; padding: 0px;"><span class="name"><br /></span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;"><span class="name"><b>Instructions</b></span></li>
<li class="ingredient" itemprop="ingredients" style="margin: 0px; padding: 0px;">Pat the lamb dry or air dry in the fridge for about an hour uncovered. Bring it out and let stand to room temperature before using. Season with salt and pepper. </li>
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<div class="instructions" style="background-color: white; color: #666666; font-family: minion-pro, sans-serif; font-size: 16px; margin-bottom: 1.5625em;">
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<ol itemprop="recipeInstructions" style="list-style: none; margin: 0px; padding: 0px;"><span style="border-bottom: 1px solid rgb(204, 204, 204); display: inline-block; padding-bottom: 4px; vertical-align: top; zoom: 1;">
<li class="instruction" style="margin: 0px 0px 1.5625em; padding: 0px;">In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in batches, adding one more oil if needed for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. Sprinkle the flour over the lamb and cook for a few minutes. </li>
<li class="instruction" style="margin: 0px 0px 1.5625em; padding: 0px;">Add the onions, garlic, leeks, carrots, and turnip to the pot. Cook for a few minutes, stirring with a wooden spoon to scrape any brown bits from the bottom of the pan, about 5 minutes. Your pot will be quite full at this point, so be careful.</li>
<li class="instruction" style="margin: 0px 0px 1.5625em; padding: 0px;">Stir in the tomato paste and cook a few minutes more. Add wine, stock, bay leaf and rosemary. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour or so.</li>
<li class="instruction" style="margin: 0px 0px 1.5625em; padding: 0px;">Add the peas and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, about an hour. Be sure to stir a few times to prevent vegetables from sticking to the bottom.</li>
<li class="instruction" style="margin: 0px 0px 1.5625em; padding: 0px;">Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. </li>
<li class="free_text" style="margin: 0px 0px 1.5625em; padding: 0px;"><b>Note: </b>This stew can be made a day or two ahead of time and reheated gently on the stovetop. The gravy will thicken in the fridge so it may be necessary to thin it with a bit of water or stock (add it little by little).</li>
<li class="free_text" style="margin: 0px 0px 1.5625em; padding: 0px;">Serve with a pint of Guinness and warm, buttered <a href="https://adayeinthekitchen.blogspot.ca/2018/03/irish-soda-bread.html" target="_blank">Irish Soda Bread.</a></li>
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Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0tag:blogger.com,1999:blog-6739751600834648146.post-84182173757206815292018-02-14T13:38:00.000-05:002018-02-15T09:26:46.451-05:00Easy Split Pea Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiVgN97ulVJ2jVVSEeQh4mrRT0jcOxSrQB4UNPoeSuoW7-sireGmAIRkHfOHtaKMrNSvSN_ToBRuFj9Lald3qidvw596ItqWDE-sapyk0bCyx591pkiBxT9jTlyq2Q-Tgrt_LjnBK9Jc/s1600/hunky-valentine-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="440" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXiVgN97ulVJ2jVVSEeQh4mrRT0jcOxSrQB4UNPoeSuoW7-sireGmAIRkHfOHtaKMrNSvSN_ToBRuFj9Lald3qidvw596ItqWDE-sapyk0bCyx591pkiBxT9jTlyq2Q-Tgrt_LjnBK9Jc/s400/hunky-valentine-2.jpg" width="400" /></a></div>
I know it is St. Valentines Day and Pea Soup doesn't sound very romantic, but it's February and cold outside. I made this yesterday and it will be the starter for my dinner tonight. This super cheap and super tasty recipe can be dressed up a bit by using a ham bone and adding a carrot and a celery stalk. Please give it a try and let me know your thoughts in the comments below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_5EkAEwVJfMXb8S0kAv_LlOqs6d9SRaPpT_niCe007y3wHfJ3LaF9PSKg5OkJWyPFZmQHy8GyIXEawA92WlA4Q36PP72rSlsNt0yVjys4ChONERz5DxnE2OBDqsxatS3YErTAgAqSnA/s1600/split_pea_2_grande.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_5EkAEwVJfMXb8S0kAv_LlOqs6d9SRaPpT_niCe007y3wHfJ3LaF9PSKg5OkJWyPFZmQHy8GyIXEawA92WlA4Q36PP72rSlsNt0yVjys4ChONERz5DxnE2OBDqsxatS3YErTAgAqSnA/s200/split_pea_2_grande.jpg" width="200" /></a></div>
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<b>Ingredients</b><br />
<br />
2 Cups dried split green peas<br />
8 Cups water<br />
1 tsp. salt<br />
1/2 tsp. pepper<br />
1 TBSP butter<br />
<br />
1 small onion, finely diced<br />
2 sliced bacon, diced<br />
<br />
<b>Directions</b><br />
<br />
Rinse and drain peas. Melt butter in saucepan and add peas, water, salt and pepper. Bring to a boil and then reduce heat and simmer until peas are softened and soup has thickened. About 45 minutes. In a skillet fry the bacon and onion until onion is softened and bacon is cooked. Drain any fat and add the bacon and onion to soup.<br />
<br />
Serve soup warm with a crouton and a dollop of sour cream in the centre and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNzcsC0-WtTpfbW6TeZ2gPyi6JVz3_OrcRTCmsj_lg1KW9_w4HWg7QZENUGLQgVA49h0tZgw9dWQ_13DcujNnmcziDk8vDkJjFMWRzIQjW_psVo9LiqpCsqi9bp6Au9QNL-3AoirFvvU/s1600/IMG_4488%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoNzcsC0-WtTpfbW6TeZ2gPyi6JVz3_OrcRTCmsj_lg1KW9_w4HWg7QZENUGLQgVA49h0tZgw9dWQ_13DcujNnmcziDk8vDkJjFMWRzIQjW_psVo9LiqpCsqi9bp6Au9QNL-3AoirFvvU/s400/IMG_4488%255B1%255D.JPG" width="400" /></a></div>
<br />Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-42711928193430087522018-01-30T12:22:00.003-05:002018-01-30T12:22:30.447-05:00Couscous Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqxPxMEhGl4t7Keuvokz0UZ4Xj6TjArCFWmkAdUij4-hWtH1jJx_Qw2XC2fPjsXpF7kjHy1GYKVXEULNPm2hKy3l0bowJZoTofELK0SRuxW1LPEukD_LJN7JEGJBnUmM6IKYG25dXXq8/s1600/27073118_10155557925526051_4589165820960464937_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqxPxMEhGl4t7Keuvokz0UZ4Xj6TjArCFWmkAdUij4-hWtH1jJx_Qw2XC2fPjsXpF7kjHy1GYKVXEULNPm2hKy3l0bowJZoTofELK0SRuxW1LPEukD_LJN7JEGJBnUmM6IKYG25dXXq8/s320/27073118_10155557925526051_4589165820960464937_n.jpg" width="320" /></a></div>
<b>Ingredients</b><br />
1 Cup Couscous<br />
1 Cup Boiling Water<br />
3 TBSP Virgin Olive Oil<br />
Juice of 1/2 a big lemon<br />
2-3 TBSPS White or Red Wine Vinegar<br />
1 Cup canned, drained Chick Peas roasted (see instruction below) +1 tsp. Cumin + Olive Oil<br />
<br />
1 Bunch green onions, sliced<br />
1/2 Red, Orange or Yellow Pepper, diced<br />
1-2 Stalks Celery, sliced<br />
1/2 English Cucumber, diced<br />
1 Cup seedless raisins (dried cranberries would also work)<br />
1/2 Cup julienned Sun-Dried Tomatoes<br />
1/4 tsp Dried Chilli Flakes<br />
1/2 Cup chopped fresh parsley<br />
<br />
<b>Directions</b><br />
Prepare the couscous as per package directions.<br />
<br />
Preheat oven to 400F. I used my toaster oven for this. Spread the chick peas on a baking sheet lined with parchment paper or spray with cooking oil. Season with salt and pepper. Drizzle with olive oil and sprinkle them with the cumin. Roast in preheated over for about 20 minutes. Move them around once or twice while you are roasting them to ensure even spice coverage.<br />
<br />
While the couscous is cooling occasionally give it a stir with a fork to separate. When the couscous has completely cooled you can assemble your salad. Just add in all of the ingredients and give it a good mix. Drizzle with the vinegar and olive oil and season with salt and pepper.<br />
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The ingredient options are really limitless. You could use cranberries instead of raisins, try walnuts or even add some baby corn.<br />
<br />
<br />Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-7512567585526127152017-10-19T13:03:00.003-04:002017-10-19T13:03:57.302-04:00Tip of the Daye: Flat Pack to Save Space<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/ihMqXxBjEgM" width="560"></iframe></div>
Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-14012922847063053562017-10-12T19:38:00.000-04:002018-02-20T12:23:05.999-05:00Halloween Special featuring Johnny Rogers<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Jgo5Q8at6ig" width="560"></iframe>
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<b>Ingredients</b><br />
<br />
2 3oz pkg. Proscuitto<br />
6 oz. shredded Havarti cheese<br />
6 oz. shredded cheddar cheese<br />
24 ounces softened cream cheese<br />
1/2 cup chopped olives<br />
2 large stuffed olives for the eyes<br />
1/4 cup chopped/drained roasted red peppers<br />
1/2 Tsp black pepper<br />
<br />
1 Plastic face mask (available at craft or dollar stores)<br />
plastic wrap<br />
cooking spray<br />
<br />
<b>Directions</b><br />
<b><br /></b>
<ol>
<li>Wash & dry thoroughly the plastic mask. Remove any elastic or string on the mask.</li>
<li>Spray the inside of the mask with cooking spray and line the mask with plastic wrap.</li>
<li>Line the inside of the mask with the prosciutto.</li>
<li>Place two suffed queen olives pimento side down for the eyes.</li>
<li>Mix the cheeses, olives and peppers in a large bowl until well blended.</li>
<li>Spoon into the face mask until filled and level the back.</li>
<li>Refrigerate for 30 minutes to set.</li>
<li>When ready to serve invert the mask and place face up on a platter. Serve with crackers, cut up veggies or other snack items.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PDwpnn0ZBssagSHAh51mnoG0wqsDP6QDOqAWz5BqTzEZJyps0qNtTJs6sZ-JZXXnA2H6ns7bBrknwPxUPxbAUqapxoMH99Ui3nMt8QXlE6eMXhsJTUwim_0-h-zhSt9-GCcMKUggsCg/s1600/halloween+thumbnail.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="490" data-original-width="876" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PDwpnn0ZBssagSHAh51mnoG0wqsDP6QDOqAWz5BqTzEZJyps0qNtTJs6sZ-JZXXnA2H6ns7bBrknwPxUPxbAUqapxoMH99Ui3nMt8QXlE6eMXhsJTUwim_0-h-zhSt9-GCcMKUggsCg/s320/halloween+thumbnail.png" width="320" /></a></div>
<br />Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-86641595422191644002017-10-10T12:52:00.001-04:002017-10-10T12:52:06.712-04:00Congratulations to our Fall Giveaway Winner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uMZTVIx5RsHywFSL1kTdTees4KqJxTDz2ujUuBtMIdKwA2pA-3mq58WH8KY0J5695ZLpFRGpSQHe1MyY69fz-5QkZ355V7YJJp9HBgmLCQ-GaDAtsP0j3iiVZSfb7hSx8RDDBxDv49E/s1600/DK+Winner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1316" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uMZTVIx5RsHywFSL1kTdTees4KqJxTDz2ujUuBtMIdKwA2pA-3mq58WH8KY0J5695ZLpFRGpSQHe1MyY69fz-5QkZ355V7YJJp9HBgmLCQ-GaDAtsP0j3iiVZSfb7hSx8RDDBxDv49E/s400/DK+Winner.jpg" width="328" /></a></div>
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Congratulations to Lorna Willis. Another giveaway will be coming up soon so head over to our <a href="https://www.facebook.com/adayeinthekitchen/" target="_blank">Facebook page</a> and like it to be notified.</div>
<br />Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0tag:blogger.com,1999:blog-6739751600834648146.post-46851842840171067372017-10-05T14:54:00.002-04:002017-10-06T10:33:11.692-04:00How to Make a Jelly Roll<div style="text-align: center;">
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A few years ago... okay, several years ago when I was a young teen this is one of the first things I ever baked. The recipe was in a <a href="https://www.bettycrocker.com/recipes/jelly-roll-cake/ee3294a0-4d90-44bc-a6b3-f7cf937624e6" rel="nofollow">Betty Crocker</a> cookbook my mom had. We didn't have much money and my single mom was going to school and working so I would often cook. </div>
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Fancy ingredients weren't available, so this was perfect. Pretty much everyone has jam and flour and eggs! I remember making this and my <i>super supportive </i>mom saying; <i>"why would you pick something so hard to make?". </i></div>
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She was wrong. This is easy to make and super light and delicious. I suppose there is a slight bit of technical skill involved in rolling the cake in the towel, but seriously don't be intimidated!</div>
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This light, sweet dessert cake goes great with a cup of tea or makes an impressive dessert when you have guests and it is so much better than the dried out preservative filled cakes sold in the supermarket. I really hope you will give it a try. If you do, please share your comments and photos. I love hearing from you!</div>
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<i>Note:</i> Please don't overbake it or your cake will be dry and will crack when it is rolled. I have made a few of these for this post and found that exactly 10 minutes is enough in my oven. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhncIctENgzQSah5-WbUMf5X9RRYP6AXqOlZOZlikGfqpc5PTrt5gx8-XgWQY4wgZ0KQnImU7WYPPvDJu8gr_JZmYn2nRrFj5cX8kCFytYuqIg0Ae91TdF0gN4iIs8DX6pEgnqAhocqU/s1600/Jelly+Roll.png" style="margin-left: 1em; margin-right: 1em;"><img alt="Jelly Roll Picture" border="0" data-original-height="726" data-original-width="1288" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNhncIctENgzQSah5-WbUMf5X9RRYP6AXqOlZOZlikGfqpc5PTrt5gx8-XgWQY4wgZ0KQnImU7WYPPvDJu8gr_JZmYn2nRrFj5cX8kCFytYuqIg0Ae91TdF0gN4iIs8DX6pEgnqAhocqU/s400/Jelly+Roll.png" title="Jelly Roll" width="400" /></a></div>
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<b>Ingredients</b><b></b><br />
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<div style="text-align: right;">
</div>
<div>
3 large eggs</div>
<div>
1 cup sugar</div>
<div>
3/4 cup all-purpose flour or 1 cup cake flour</div>
<div>
1/2 tsp baking powder<br />
1/4 tsp kosher salt</div>
<div>
1/3 cup cold water</div>
<div>
1 tsp vanilla extract</div>
<div>
1 cup jelly or jam of your choice </div>
<div>
icing sugar<br />
1 cup whipped cream (optional)</div>
<div>
<br /></div>
<div>
<b>Directions</b></div>
<div>
<ol>
<li>Preheat oven to 375F</li>
<li>Spray a jelly roll pan with cooking spray and line with parchment paper, spray with cooking spray</li>
<li>Whip eggs for five minutes until thick and light coloured.</li>
<li>Add the sugar vanilla, and water until well blended while mixing on medium speed.</li>
<li>Add the salt and baking powder</li>
<li>Gradually add the flour</li>
<li>Pour batter into the prepared pan being sure it gets into all the corners.</li>
<li>Bake until golden and springs back to the touch or a toothpick inserted in the centre comes out clean. About 10 minutes. DO NOT OVERBAKE or it will crack when you roll it.</li>
<li>Turn the cake out onto a clean tea towel heavily dusted with icing sugar. Remove the waxed paper from the cake.</li>
<li>Roll up the cake and towel together while the cake is still warm.</li>
<li>Let cake cool for about two hours until it is completely cooled.</li>
<li>Unroll, remove towel. Spread jam and/or any other filling and reroll cake.</li>
<li>Dust with confectioners sugar and garnish with a few fresh strawberries.</li>
</ol>
<div>
Makes about 10 servings. If using whipped cream be sure to store in the refrigerator.</div>
</div>
Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-60426490245774870442017-09-28T12:02:00.000-04:002017-09-28T12:05:20.494-04:00Tip of the Daye: Bananas <div style="text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31YeRi1NGiUejEExqcaLtJ2D7IQvdupkf6tSRQOLZZjFsqy45Pxh3d1FB-o-uSHxN1XYy6oVqEdfEFmGsPtFEIPnlvG2LF4acTWzaEDwN9t_LgPiN4d5fMhr5jWOhdcf_TeFfjvaur3U/s1600/41922F6200000578-4620876-image-a-14_1497950660908.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="420" data-original-width="634" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj31YeRi1NGiUejEExqcaLtJ2D7IQvdupkf6tSRQOLZZjFsqy45Pxh3d1FB-o-uSHxN1XYy6oVqEdfEFmGsPtFEIPnlvG2LF4acTWzaEDwN9t_LgPiN4d5fMhr5jWOhdcf_TeFfjvaur3U/s320/41922F6200000578-4620876-image-a-14_1497950660908.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sexy Banana</td></tr>
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<span style="font-size: large;">If you have bananas that are ripening too quickly, leave them in a bunch and wrap a small piece of plastic wrap around the stems.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">If you wish to speed up the process, but the bunch into a paper bag. Splitting a banana off the bunch will also encourage ripening.</span><br />
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<span style="font-size: large;">Subscribe to our YouTube channel to get videos as soon as they are published.</span></div>
Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0tag:blogger.com,1999:blog-6739751600834648146.post-47672261422809349752017-09-27T11:31:00.000-04:002017-09-27T11:31:23.673-04:00The Fridge Light - A New CBC Podcast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC36gFXwhOAX9C8JGnMxtMt3JX2ffq0OcwvdJ2W9v8c1BAMgxbExoJ0gxGIO8NcaHPLNQxu6nndcjpk0pbduXdy0qeoqjSGkOJfPoJ4QuKvLfGgLmXEkNU7ogbQ3Yq7oAcxI3ey05uzd0/s1600/thefridgelight-host.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="265" data-original-width="405" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC36gFXwhOAX9C8JGnMxtMt3JX2ffq0OcwvdJ2W9v8c1BAMgxbExoJ0gxGIO8NcaHPLNQxu6nndcjpk0pbduXdy0qeoqjSGkOJfPoJ4QuKvLfGgLmXEkNU7ogbQ3Yq7oAcxI3ey05uzd0/s400/thefridgelight-host.png" width="400" /></a></div>
<span style="background-color: white; font-family: "Open Sans", clean, sans-serif; font-size: 16px;"><br /></span>
<span style="background-color: white; font-family: "Open Sans", clean, sans-serif; font-size: 16px;">The CBC has created a new podcast with top food writer Chris Nuttall-Smith.</span><br />
<span style="background-color: white; font-family: "Open Sans", clean, sans-serif; font-size: 16px;"><br /></span>
<span style="background-color: white; font-family: "Open Sans", clean, sans-serif; font-size: 16px;">Here's how they describe the new show, </span><br />
<blockquote class="tr_bq">
<span style="background-color: white; font-family: "Open Sans", clean, sans-serif; font-size: 16px;">"</span><span style="background-color: white; font-family: "Open Sans", clean, sans-serif; font-size: 16px;">Join top food writer Chris Nuttall-Smith for an obsessive, fascinating journey through the hidden stories of the things we eat. Each episode chows down on one food phenomenon, revealing the unexpected cultural ingredients. Part science, part business, part psychology -- always fresh and delicious."</span></blockquote>
You can listen to the first episode<i> '<span style="background-color: white; font-family: "Open Sans", clean, sans-serif; font-size: 16px; font-weight: bold;">Dark side of the chicken: How white meat took over North America' </span></i>here: http://www.cbc.ca/radio/podcasts/arts-culture/the-fridge-light/ <br />
<span style="background-color: white; font-family: "Open Sans", clean, sans-serif; font-size: 16px;"><br /></span>
Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0tag:blogger.com,1999:blog-6739751600834648146.post-20446327966443885672017-09-21T09:59:00.000-04:002017-09-21T09:59:20.903-04:00Tip of the Daye: Cheese Rinds<div style="text-align: center;">
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Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-72717579221049693122017-09-14T14:59:00.000-04:002017-09-15T10:58:19.466-04:00Spicy Roasted Cauliflower (Vegetarian)<script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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<b><br /></b> <b>Ingredients</b><br />
<ul>
<li>cooking spray or 1 tsp vegetable oil</li>
<li>1 whole head of cauliflower</li>
<li>1 cup sour cream or Greek yogurt</li>
<li>zest and juice of 1 lemon</li>
<li>2 TBSP chili powder</li>
<li>1 TBSP cumin</li>
<li>1 tsp garlic salt</li>
<li>1 tsp curry powder</li>
<li>2 tsp kosher salt</li>
<li>1 tsp black pepper</li>
<li>1/2 to 1 tsp cayenne pepper depending on your taste. 1 tsp will be on the hot side.</li>
</ul>
<b>Directions</b><br />
<br />
<ul>
<li>Preheat oven to 400F and lightly oil or spray a small baking sheet. Set aside.</li>
<li>Trim the whole head of cauliflower.</li>
<li>In a medium sized bowl combine the yogurt with the lemon zest and all the spices.</li>
<li>Place the cauliflower in the bowl and coat thoroughly with the dairy spice mix. A silicone brush works nicely to do this step.</li>
<li>Place the cauliflower on the baking sheet and roast for 30-40 minutes or until a nice brown crust is formed on the surface of the cauliflower.</li>
<li>Remove from oven, let stand for 10 minutes. Cut into portions and serve as a side dish.</li>
</ul>
Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-86913580075436833632017-09-07T19:04:00.001-04:002017-09-07T19:04:47.009-04:00Our First Summer Giveaway<div style="text-align: center;">
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Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0tag:blogger.com,1999:blog-6739751600834648146.post-8446768963642989392017-09-07T17:10:00.001-04:002017-09-15T11:03:43.769-04:00Tip of the Daye: Garbage Bowl<script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-79632115337298134402017-09-07T16:35:00.002-04:002017-09-07T16:35:41.509-04:00Tip of the Daye: Leftover Labelling<div style="text-align: center;">
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Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0tag:blogger.com,1999:blog-6739751600834648146.post-89059593695574572212017-08-25T10:27:00.001-04:002017-09-15T11:03:55.120-04:00How to Make Shakshuka<script async src="//pagead2.googlesyndication.com/pagead/js/adsbygoogle.js"></script>
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Shakshuka is a North African tomato dish with poached eggs.</div>
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<b>Ingredients</b></div>
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2 med onions chopped</div>
<div style="text-align: justify;">
8 Roma Tomaotes, chopped</div>
<div style="text-align: justify;">
4 stalks celery, chopped (optional)</div>
<div style="text-align: justify;">
1 lg. can diced tomatoes</div>
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2 TBSP olive oil</div>
<div style="text-align: justify;">
1 tsp sugar</div>
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<b>Spices</b></div>
<div style="text-align: justify;">
salt</div>
<div style="text-align: justify;">
6 cloves garlic</div>
<div style="text-align: justify;">
fresh nutmeg</div>
<div style="text-align: justify;">
1 tsp. each of turmeric, <span style="color: inherit; font-size: inherit;">cumin, </span>chilli powder, hot paprika, garam masla</div>
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1/2 tsp. each of black pepper, cayenne pepper, chilli flakes</div>
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<br /></div>
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6 large eggs</div>
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fresh cilantro or parsley for a garnish</div>
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<b>Directions</b></div>
<div style="text-align: justify;">
Sautee onions for a few minutes on low heat. Add garlic and continue to sautee for another minute. Add celery and sautee for about four minutes more. Add the spice blend and heat through for about two minutes. Add tomatoes and cook on med-low heat until most of the liquid has evaporated. Add sugar and stir well.</div>
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Make a well for an egg. Crack egg and put into the well. Do this for all of the eggs. Cover and cook until eggs reach desired doneness.</div>
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Garnish and serve with crusty bread or toast.</div>
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Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0tag:blogger.com,1999:blog-6739751600834648146.post-86907942129391188192017-08-17T14:47:00.001-04:002017-08-17T14:47:18.003-04:00Tip of the Daye: Avoiding Surprises<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/gSpXjkGJR1Q" width="560"></iframe>Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-30674211723667046972017-08-10T14:03:00.000-04:002017-08-27T16:45:51.078-04:00How to make a Tuna Hand Pie<div style="text-align: center;">
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This is a really simple and delicious recipe. Keep the puff pastry thawed, but cold until ready to use. You can use up whatever cheese or other ingredients you may have on hand, this recipe is very versatile.</div>
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<div style="text-align: left;">
<b>Ingredients</b></div>
<div style="text-align: left;">
2 cans tuna, drained</div>
<div style="text-align: left;">
1 pkg. thawed, but still chilled puff pastry</div>
<div style="text-align: left;">
1 cup cream</div>
<div style="text-align: left;">
1 can corn</div>
<div style="text-align: left;">
11/2 cups frozen peas</div>
<div style="text-align: left;">
1 large onion, caramelized</div>
<div style="text-align: left;">
1-2 large cloves of garlic chopped</div>
<div style="text-align: left;">
1 tsp horseradish</div>
<div style="text-align: left;">
1 TBSP mustard</div>
<div style="text-align: left;">
Fresh Dill </div>
<div style="text-align: left;">
1 Cup of shredded cheese (cheddar & feta or your preference)</div>
<div style="text-align: left;">
2 TBSP flour</div>
<div style="text-align: left;">
2 TBSP butter</div>
<div style="text-align: left;">
salt and pepper</div>
<div style="text-align: left;">
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<div style="text-align: left;">
1 lightly beaten egg & 1/4 cup milk for an egg wash for the pastry</div>
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<br /></div>
<div style="text-align: left;">
<b>Directions</b></div>
<div style="text-align: left;">
<div style="text-align: justify;">
In a large skillet melt the butter, add onions and garlic and sautee for a few minutes. Lower the heat. Add the flour and stir and cook for about two minutes. Add a small amount of cream and stir constantly. Keep adding the cream and stirring constantly so you don't have any lumps.</div>
</div>
<div style="text-align: left;">
<div style="text-align: justify;">
Add corn, peas, tuna, salt, pepper, mustard, horseradish, cheese, dill and mix well. Taste adjust seasoning accordingly.</div>
</div>
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<div style="text-align: justify;">
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</div>
<div style="text-align: left;">
<div style="text-align: justify;">
Roll out the puff pastry on a lightly floured surface and cut into 3-4 pieces to make four pies. Put a dollop of the filling into the centre of the pastry and fold over and seal the edge. Brush pastry with egg wash and put into a pre-heated 400 F oven for 25 minutes. Garnish with some fresh dill and serve.</div>
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Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-77239958912288847422017-08-03T10:00:00.000-04:002017-08-03T14:45:53.727-04:00Tip of the Daye: Bench Scraper<div style="text-align: center;">
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Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0tag:blogger.com,1999:blog-6739751600834648146.post-6762151296554850772017-07-27T18:44:00.000-04:002017-07-27T18:44:45.204-04:00How to Make Easy Quiche<div style="text-align: center;">
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Quiche is so easy to make. It's a nice lunch dish or great for a light supper. Quiche travels well which makes it great for picnics too! This recipe is super easy because it uses a pre-made frozen pie crust. Perfect for summer. I hope you will give quiche a try today. The variations are endless.<br />
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<b>Ingredients (Makes 2 Quiche)</b><br />
1 pkg frozen pie shells (two shells)<br />
1 bunch fresh broccoli, chopped and blanched (you could use frozen too)<br />
1 pre-cooked ham steak<br />
1 cup caramelized onion<br />
2 TBSP melted butter<br />
2 cloves garlic, chopped and sauteed<br />
salt & pepper to taste<br />
1 tsp. thyme<br />
1/2 tsp. cayenne pepper<br />
fresh nutmeg or 1/2 tsp of ground<br />
1 cup milk or cream or a combination<br />
3 large eggs at room temp. (you can make this using 2 eggs. Rule of thumb is 2 eggs for every 1 Cup of milk)<br />
1 1/2 cups Swiss cheese (gruyere)<br />
<b><br /></b> <b>Directions</b><br />
Heat oven to 350 degrees F. Bake docked shell for 10-15 minutes.<br />
Mix the broccoli, ham, and spices together, set aside.<br />
Lightly beat eggs and add milk and then add the cheese and set aside.<br />
Mix all other ingredients in a separate bowl.<br />
Divide the broccoli/ham mixture between the two pre-baked pie shell(s) and then pour the egg mixture over, dividing it in half between the two pie shells.<br />
Bake the quiche in a preheated oven at 350 F for 40-50 minutes<br />
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This will make about 6-8 servings.<br />
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Got a question? Post it in the comments section. Please like, subscribe and share!!<br />
<br />
To get this complete recipe with instructions and measurements, visit: http://www.aDayeintheKitchen.blogspot.com<br />
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Contact: thedaye@gmail.comMark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.2856095 -80.028631299999986 44.020842499999993 -78.737737299999978tag:blogger.com,1999:blog-6739751600834648146.post-21685848014268801242017-07-21T09:35:00.002-04:002017-07-21T09:38:18.405-04:00Summer break from the kitchen<div style="text-align: center;">
We're back in the kitchen after a short summer break. If you enjoy this video, please give it the 'thumbs up', share and subscribe!</div>
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Mark Dayehttp://www.blogger.com/profile/18364851355924056951noreply@blogger.com0