Re: 4 Kitchen tools I use everyday

From left to right: Scraper, measuring spoons, Microplane grater, rubber spatula

If you’re an OG follower of my blog over the years, you’d know that I started in the blogging world with a food blog. Well, it has been around a decade and if you’re still here, thank you. For those recently joining, welcome! In many ways I’ve grown up with this blog amongst other creative writing ventures. Today’s post is continued encouragement for fellow home cooks and new home cooks who have been inspired during this longer COVID season. Below are the top 4 kitchen tools that I use on a daily basis for savoury and sweet cooks: 

  1. Microplane grater – I love this tool! Yes, I know there are other zesters and graters that have the same function. And yes, I’ve used those too. But I love Microplane graters specifically because they’re durable, versatile and beautifully designed. The rubber handle has prevented quite a bit of fingertip grating and knuckle scrapes every time I looked for it in my drawer. The versatility when using the tool between ingredients is also really convenient, grating fresh nutmeg to ginger. 
  2. Small rubber spatula – When I bought this spatula, I initially thought it was meant for kids and maybe it is. I love using this tool when cooking with different cookware materials because it doesn’t damage the surface of the pan, e.g. cooking on stainless steel and non-stick surface pans. It’s also the perfect size when cooking scrambled eggs and sauces to get every ounce. 
  3. Measuring spoons – Most of the time, I don’t actually follow a recipe so measuring something may not be top of mind. However, I’ve gotten the habit of using measuring spoons when experimenting dishes in case the outcome turns out really well. I may still ballpark the measurements when recreating at a later date but at least it would be easier than racking my brain for the ratios. Of course, for baking this tool is a must. 
  4. Scraper – This tool lessens the mess I have to clean up when transferring ingredients from the cutting board to the pan/pot. Whether it’s chopped herbs, onion, garlic or other ingredients cut in brunoise, it’s a great tool to add to your counter for easy access. Also, this tool can be used when handling doughs for pasta, pastry, bread or pizza. 

I hope you’re all having a blast cooking and baking at home! There’s nothing like a warm meal to comfort the soul. 

Always, 

K

P.S. Signing off with one of my favourite tunes when cooking. 

Uptown Funk by Mark Ronson ft. Bruno Mars (video retrieved from Vevo Mark Ronson YouTube channel)

Re: Chocolate chip walnut cookies

This cookie has dark chocolate, white chocolate chips and walnuts

There’s nothing like the smell of freshly baked chocolate chip cookies out of the oven. Two words come to mind – home and smile. And isn’t that what warm chocolate chip cookies are? I don’t know anyone who frowns upon receiving cookies. It’s a cozy sweet hug and smile adorned with ooey gooey melted chocolates and crunchy walnuts wrapped in a comforting cookie package. Before you get yourself some warm milk, below is my tried and tested chocolate chip walnut cookie recipe. If you want to go nut free, skip the walnuts and substitute another kind of chocolate or dried fruit. 

Ingredients:

½ cup unsalted room temperature butter

½ cup brown sugar

½ cup white granulated sugar

1 egg

1 tsp vanilla extract

1 ½ cup all purpose flour (sifted)

¼ tsp ground coffee 

Pinch of salt

½ tsp baking soda

¼ tsp baking powder

½ cup bar 70% dark chocolate shards (around 1 bar) 

½ cup chopped walnuts 

Dash of ground cinnamon

Procedure:

  1. Chop dark chocolate and walnuts to pea size pieces then set aside in a bowl
  2. In a large bowl cream unsalted room temperature butter with brown sugar and white sugar
  3. Once the sugars are incorporated in the butter (the butter tends to turn lighter in colour), add the egg and vanilla extract to the mixture
  4. Sift together all purpose flour, baking powder, baking soda and salt 
  5. Add cinnamon and ground coffee to the flour mixture then stir with a fork to ensure even distribution 
  6. Combine the flour mixture in the butter mixture
  7. Add chopped walnuts and chocolates in the bowl
  8. Form cookies using an ice cream scoop or a regular spoon
  9. After forming the cookies, place in the fridge until the oven is preheated to 375 degree fahrenheit 
  10. Take out the cookies and bake for 14 minutes or until the edges of the cookies are golden brown

**This recipe makes 12 cookies.** You can use white chocolate or milk chocolate instead of dark chocolate. This cookie dough also freezes well if you’d like to save some for a rainy day. 

Always,

K

Re: Cornbread Recipe

If I had to pick my all time favourite side, it would probably be cornbread. I just love how sweet yet savoury and slightly crunchy yet moist it is! It’s a shame that cornbread is not a staple in all BBQ restaurants (at least in Canada), or restaurants in general. Needless to say, I was craving some cornbread a few weeks ago and decided to develop my own recipe. It’s been a hot minute since I last posted about a recipe, and it was so much fun cr[eating] this one! This cornbread recipe makes a sweet, moist yet fluffy treat for breakfast, lunch and dinner. 

Ingredients:

¾ cup yellow cornmeal

¾ cup AP flour

½ cup sugar 

1 ½ tsp baking powder

½ tsp baking soda

Salt (about a pinch)

1 cup buttermilk

5 tbsp brown butter (or melted butter)

2 tbsp oil 

2 eggs 

Splash of maple syrup

Procedure:

  1. Preheat the oven to 425 degrees fahrenheit.
  2. Grease an 8×8 baking square with butter
  3. Sift AP flour, cornmeal, baking powder and baking soda in a large mixing bowl
  4. Add sugar and salt to the dry ingredients after sifting
  5. Mix well to incorporate 
  6. In a separate bowl, whisk the buttermilk, brown butter, oil, eggs and maple syrup together well
  7. Combine dry ingredients and wet ingredients and mix until incorporated, try not to over mix the batter 
  8. Pour the mixture in the baking square, spread evenly and tap the square a few times to let any bubble burst
  9. Bake for 18-20 minutes or until golden brown

Substitutions:

I don’t typically have buttermilk in my fridge so I thought it was important to test out alternatives. Around 1 cup plain yogurt (greek or regular yogurt) works well with a little (~3 tbsp) almond milk. The almond milk helps loosen the viscosity of the batter. Bake in a 400 degree fahrenheit over for 27-32 minutes or until the cornbread is cooked all the way through. Using the substitutions doesn’t change the taste, but I did find the crust was thicker and crunchier while still keeping the inside of the cornbread moist. 

Always,

K

P.S. If you’re just starting to learn how to bake, keep it up! Baking could be intimidating at first between the measurements, temperatures and reactions, but it’s also the most fun way to experiment. I made about 7-10 cookie batters before I ever made a decent one. It taught me that failing could be fun sometimes. What matters more is how you can still find a way to creatively think of remedies. 

Re: Summer Recipes with Grapefruit

IMG_8296The very first recipe I posted back in the day was a trifecta of watermelon recipes for the summer. It was a really long blog post, subdivided in 3 sections for the three recipes. I won’t be doing a blog post that long anytime soon, but I definitely wanted to share with you a recipe I’ve been thinking about making for the summer months. They are, Pink Grapefruit Lemonade and a refreshing Grapefruit Summer Salad.

Ingredients for the pink lemonade:

  • 2-3 grapefruits
  • water
  • ½ cup white sugar

IMG_8317.JPGProcedure:

  1. Depending on how big your pitcher/container is for the lemonade, the number of grapefruits will vary. I only used two since my glass pitcher is not large
  2. Squeeze 2 grapefruits in a small-medium size bowl before pouring it in the container. This will help you with catching the seeds from the grapefruit
  3. Add ½ of water and ½ white sugar in a small saucepan (medium heat)
  4. Once the sugar is fully dissolved turn off the stove and stir the liquid around
  5. Pour the water and sugar mixture (aka simple syrup) in the pitcher once it has cooled down for 2-3 minutes
  6. Using a long spoon, stir the grapefruit juice with the simple syrup
  7. Add more water and ice
  8. Enjoy!

*I froze some cut up strawberries and lined the cup with sugar for presentation

Ingredients for the summer salad:

  • 2-3 grapefruits (or more)
  • 2 tomatoes
  • 1-2 oranges
  • 4 fresh mint leaves
  • fennel (bulb)
  • extra virgin olive oil
  • salt & pepper
  • pinch of sugar

IMG_8306_Procedure:

  1. Using a small paring knife, peel the grapefruits and oranges to prepare for segmenting
  2. When the grapefruits and oranges are peeled, carefully segmented the fruits into wedges or ‘supremes’
  3. Cut the supremes into smaller pieces then put them in a medium size bowl
  4. Roughly chop the tomatoes to the same size as the grapefruit and oranges
  5. Then cut the fennel in half; we will only be using a quarter of the bulb so cut it again to make a quarter
  6. Thinly slice the fennel, as thin as you can using a knife or a mandolin food slicer
  7. Add the fennel slices into the same bowl with the grapefruit and oranges
  8. Roughly chop fresh mint then add it on the bowl. You can use some of the fennel leaves in the salad as well
  9. Add a pinch of sugar, salt & pepper
  10. Pour in about 1-2 tablespoon of extra virgin olive oil
  11. Mix the salad together and check for seasoning
  12. Enjoy!

*You can also try adding cucumbers in this salad for crunch!

Paired with your BBQ creations, these recipes will help cool you off with the up-coming summer heat! Do you have a favourite food to eat over the summer months? Share with us by leaving a comment below! 🙂

Always,

K

P.S. Really hoping we get a proper summer in Toronto this year! Pack on the heat and sunshine! 🙂