RSS

Category Archives: Home Chef

Apple Cinnamon Bread

A belated Happy New Year from One Recipe Two Kitchens.  Life has been busy and we’re finally able to post a new recipe for you to enjoy.

Chef Karen:  I saw this recipe listed on Facebook.  It looked good so I knew we had to try it.  This recipe is a very easy bread to make.  They actually call it a white cake which I could concur it is.  My only issue is that the recipe says it takes 30-40 minutes to bake.  Add 20 minutes to that.  I even had my oven at 355 degrees and it took longer than they suggested.  I’m sure this will be a hit no matter where you eat it; even if it’s in your own kitchen.  Enjoy 🙂

Image

 

Chef Jonathan: This is such a nice quick bread to make on a cold Saturday when you just want to spend some time in the kitchen…..The apple and the cinnamon really go well together, and I love the inner layer of apple/cinnamon in the centre of the loaf. I agree that it took much longer to bake in the oven, I believe I had it in for 1 hour, 5 minutes, increasing the temperature twice, once to 360, then to 375. All in all, a great, easy quick bread to make, and very enjoyable by all!

 

apple_cinnamon_loaf

 

Guest at the Doorstep Apple-Berry Charlotte

*This week Chef Karen is going solo……

What is a Charlotte?  I had to look this one up.  I had heard it used in “food-lands” before but didn’t really care…. until now.  Easily defined, it’s a cake that can be served hot or cold.  The one distinction between Charlotte and other cake is that you use a batter for the mold and fill it with fruit.

That being said, I found this Charlotte very easy to make.  The hardest part was peeling and cutting the apples (which I HATE doing!) so if you like the chore, you’ll find this VERY easy. I used frozen blueberries I had in my freezer from pickings I did last summer and the local grocery store had blackberries on sale… YAY!  This is a great time-of-the-year for apples, too.  It says to use a cast-iron pan. I don’t have one so I used one of my fry pans that I can put into the oven.  I’m pretty sure you could also use a baking dish. Just make sure you check for it being done according to how big your dish is.   I took this for a snack and it got rave reviews.  I’m sure you’ll get the same reviews.  I highly recommend this recipe.

photo (12)

 

Baked Apple Cider Donuts

Chef Karen:  It’s Fall…….  2 things that certainly make Fall a great one are: Apple Cider and Apple Cider Donuts.  When I think of those tasty Fall treats, I’m taken back to my days of living in Michigan.  So, I was quite happy when I came across this recipe. The thing I’d say is to make sure you have the donut pan.  I had a hard time finding one but victory ensued and I bought 2 – one for me, one for Chef Jonathan.  Once you find your pan, go to town making these donuts.  The recipe is easy; it can be found here: Baked Apple Cider Donuts and I really like these because they are baked and not fried in awful oil!  I consider them to be health….ier 🙂 i did double up on the spices.  I felt it wasn’t enough for the recipe.  I also left off the frosting and went right for “dipped in cinnamon sugar”.  These were a definite hit and a great addition to my Fall memories.  I’ll make them, again.

Apple Cider Donuts

Chef Jonathan: First off, I have never baked donuts before so this was a first for me, but I think this is a great recipe for donuts of any kind. Simply change the seasoning and frosting and you can create any combination you prefer. I couldn’t find any apple cider yet at my local market, so I increased the seasoning a bit of the cinnamon, allspice, and cloves. I also over-glazed and over-sugared the donuts because, well why not eh? I also love the idea of baking in the oven as opposed to deep-frying, it’s not only healthier, I actually find it easier and less messy. Again, I think this is a great recipe for donut first-timer like myself, and I will definitely be using this recipe again.

appleciderdonut

 

Deconstructed BLT

Chef Karen: The letters “BLT” in our house mean genuine happiness to my husband! Even when I suggested our blog recipe this week was a “Deconstructed BLT”, he was happy. After you read Chef Jonathan’s blog, you will see that he obviously has the more creative cooking mind in this blogging duo. My BLT looked different on the plate but I didn’t move far from the original. I changed my usual “sandwich” into an appetizer. I toasted my bread, cut it into little circles, and cut my bacon and lettuce to size. I cut my tomatoes into little pieces, mixed them with mayonnaise and white wine vinegar (one of my new favs), added some salt and pepper and put it on top of the circles. Although deconstructed, the outcome was a happy grin from my husband. A+ in my book! 🙂

photo (4)

photo (5)

Chef Jonathan: My approach to this week’s deconstructed BLT was to turn it into something completely different. I wanted someone to eat this and not think “Oh, this reminds me of a BLT”, so I went with pasta. I cooked my pasta to ‘al dente’, then started on my bacon, cutting into 1/2 inch cubes, then sautéing with 1/2 and 1/2 butter and oil, seasoning as it cooks. Then I diced my tomatoes, adding to my prepared pasta sauce, adding minced garlic, my favourite herbs, and salt & pepper to taste. Tossing it all together, with some shredded cheese of course (it wouldn’t be pasta without) I put it in the oven for 25 minutes. Meanwhile, I did a classic chiffonade with my lettuce for a garnish, and voila a BLT pasta!

20130811-214948.jpg

 

Lemon-Blueberry Crumb Bars

Chef Karen: Summer and fresh fruit go hand-in-hand.  That’s why this recipe caught my eye; It had the word “blueberry” in it!  I love blueberries.  I love picking them, eating them right off the bush and figuring out how many different ways I can use them in baking. (Yes, yes, I know there are other uses for blueberries but I’m a baker at heart.)  I found the recipe we’ve tested this week very easy to make. I worried about what the crust would taste like and I found it to be pretty good. The bars tasted a bit like cheesecake but weren’t too “cheese-cakey” and I was happy with that.  If you want cheesecake, make cheesecake – don’t make a substitute 🙂  My one comment was that it seemed to dry out easily once I had it in the fridge for a few days.  If you have to keep it, make sure you wrap it tightly to keep this from happening.  I recommend this recipe while you can still go and pick your own blueberries!

photo (3)

Chef Jonathan: This is a nice summer recipe if you have some nice fresh berries. It can be done with any berries, not just of the blue variety, but we here at ORTK love blueberries! Making this dessert reminded me exactly of a New York Lemon Cheesecake I made in school, except for the blueberries are baked inside the bar, instead of a blueberry coulis……Making the crust, I found that there wasn’t nearly enough to fill the bottom of the pan, and do a topping, so I put all of it on the bottom, and left it Non En Croute which I actually prefer. Again, I love this recipe and I will definitely be making it again, possibly this summer. Enjoy!

Blueberry_Bar

Here is the website for the recipe. It’s from the Kraft website.  http://www.kraftcanada.com/en/recipes/lemon-blueberry-crumb-bars-124041.aspx?cm_mmc=eml-_-rbecaen-_-20130717-_-2066&cm_lm=D5FF970BB300121967A3D6C9693765E2

 

Croissants!

Note: One reason for our blog is to give chefs encouragement to try new things, stretch themselves and maybe even fail. Sometimes the recipes we try work….sometimes they don’t Therefore, we’re pretty honest when we feel something doesn’t work. That”s where we are today.

Chef Karen: I’ve always wanted to make croissants. I love them but was afraid to make them. When Chef Jonathan agreed for them to be our topic this week, I was happy. As I searched for suitable recipes I found there were many choices to choose from. I chose one that I thought looked do-able. We both found out that there were a few challenges with this recipe. Chef Jonathan speaks about some of them so I won’t repeat. One issue was that I found the dough to be dry. Secondly, I found the croissant turned out to be more like a roll than a croissant. They were very dense and not light and crumbly like a croissant should be. Thirdly, the recipe says that the Prep Time is 3 hours. With the rising and waiting, I found it was more like 5 hours. After this experience I’ll never complain about the price of croissants,again. I was very disappointed with the results of this recipe. I think I’ll try another Croissant recipe to appease myself of failure.

179

 

Chef Jonathan: The French Croissant (pronouced Kwaw-son(e) for you non-frenchies….), is one of the most intricate pastries in French Cuisine, along with Profiteroles and Tuile. After making these for the first time, I appreciate the time and effort that a true French Patissier spends each day preparing these wonderful little rolls of dough and butter. This is a pastry that I will likely make once a year, only when I’m feeling super ambitious, because of the time requirement it takes to prepare the croissant. That said, there a few changes to this recipe I would make, of course: first of all, when mixing the dough together, using a hook attachment, I added a few drops of water to bring it together which I then also had to add a tablespoon or two of flour to soak up the moisture I just added. Also, in the method, it states to fold the dough into thirds and refrigerate twice, I only did this once, and afterwards: roll out, spread with butter, fold into thirds and roll out again before slicing into triangles and rolling up. Other than that, not a particularly difficult pastry to make, just a time-consuming one. In the words of renowned French Chef, Julia Child: Bon Appetit!

20130714-215425.jpg

Here is the recipe (We don’t recommend it): http://frenchfood.about.com/od/breadandpastry/r/croissants.htm

 

Baked Alaska

Chef Karen: When I first heard about Baked Alaska many years ago, I remember thinking, “Ice cream? In the oven?” Well, I’ve finally tried it and it was the coolest thing!  I was pretty intimidated to make this dessert but took a deep breath and created it!  I was pleasantly surprised at the turn-out.  A few things to mention: Because  I only wanted to serve 4 people and not have any leftovers, I made individual desserts.  I cut cake rounds out with a cup and used them as my base.  I also put the ice cream in ramekins to make them the size and shape to fit the cakes.  I put cling wrap in the bottom of a ramekin, then put in the ice cream, folded the wrap over to protect from freezer burn and then placed them in the freezer.  It worked perfectly! (I owe this trick to Gordon Ramsey – one of my favourite chefs!)  I used the 8 egg whites but really could have only used 4.  I dumped at least 1/2 of the meringue down the drain because I had too much.  Last thing: don’t worry if you don’t have a small torch to brown the meringue.  I don’t – not YET, anyway- and the oven worked just fine. I was worried it wouldn’t brown on the edges but it did. Last but not least, don’t be intimidated!  It was a very cool experience and one I will try again!

photo (1)

Chef Jonathan: This is one of those classic desserts that is sort of a rite of passage for every Chef Patissier, and somehow I’ve managed to skip it thus far on my culinary journeys. Thus, I was very happy when Chef Karen suggest that we make it this week. It always sounded like a very challenging recipe, but it’s honestly not if you know a few basic tricks. The cake is easy enough, you can even use a box mix if you prefer, and the ice cream you can buy (if you’re super eager, you can make your own). The fun part of this recipe is the “Alaska”. Like any meringue, just be super careful when separating your egg whites from your yolks, if any yolk gets mixed in, it can ruin the whole meringue. I always make sure my white have reached at least soft peak before adding the sugar. If you add it too early, the whites won’t thicken as they should, and you’ll have to start over. I hadn’t used this recipe for meringue before, so I added a touch more sugar than specified, just to sweeten. I used my special Chef’s torch to darken the edges of the meringue, but a broiler in an oven works just as well, just don’t take your eyes off of it! I really love this recipe, it’s an instant classic and it’s perfect for that dinner party you’ve been dying to plan, enjoy!

Baked Alaska

 

Baked Alaska Recipe