When I was writing the process steps for the IPA Guacamole in my cookbook I thought it a good idea to offer some advice on how to take the avocados from intact to in the bowl. I did a bit of old-fashioned crowdsourcing and it turns out that you’ve already cracked this nut.
To my amazement, just about everyone named a different method: peel the avocado with a vegetable peeler (seriously?); or with a paring knife; pry the pit out with a spoon; or try to flick it away with your thumb. Obviously, I would’ve been wasting space on a problem that was already vaguely under control. (more…)
It’s hard for me to imagine that I’ve been blogging for long enough to have classic recipes but this definitely is one of them. Back in December 2009, through luck and well-placed drinks, I managed to capture the crowd favourite prize at a Foodimeet bake-off with these blondies.
In my youthful exuberance (well, the blog was young, I wasn’t really) I wrote a post about the event, the blondies, and the bacon that I cured myself for them. I might have made the recipe once or twice more then promptly retired it to my dishes-I’m-bored-with-making list.
Thankfully, after more than two years there I’m ready to bring the bacon blondies back. For the Super Bowl party I went to this year I added an extra layer of indulgence in the form of whipped peanut butter frosting with a chocolate swirl.
Bacon Blondies just out of the oven.
The other change that I think really turns up the good came as a suggestion from Michelle Edgar, co-owner and head dessert wizard at The Sweet Escapes. When Michelle makes blondies she browns the butter instead of just melting it give the squares another level of a richness and complementary sweetness. Coincidentally, Michelle also took a trophy home from that bake-off two years ago, but hers was in the pro category. (more…)
Buffalo Wings Super Bowl Dip, the finished product
The idea behind this dip is a good one, I think. Chicken wings are messy to prepare and the demand for them has gotten to the point where only boneless, skinless chicken breasts are more expensive on a per pound basis so they no longer fit into the “finest cheapest” category. If we can avoid the mess and expense and create a dish that can be easily carried to the ubiquitous Super Bowl party without sacrificing any of the delicious attributes of chicken wings all the better. But I can’t take total claim for the idea. My friend, Ian, adapted a version from a recipe he found on Chowhound and I’ve tasted his version but don’t have his actual recipe so today I’m piecing together my own version.
Chicken leg quarters
But what are these “delicious attributes” of which I speak? Well, wings have a relatively intense chicken flavour because they are active, high-twitch muscles so we’ll have to use dark meat. Some recipes actually call for canned chicken. Yes, I too, vomited a little in my mouth when I read that there are people who eat canned chicken. Instead, I’ve opted for chicken leg quarters. Other recipes like ones mentioned in this Chowhound thread use whole chickens. (more…)