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Matcha-White Chocolate Chip Cookies

This is a very classic chocolate chip cookie recipe, with a few minor changes. The addition of matcha green tea is the most obvious one, and matcha goes particularly well with white chocolate. As usual I have reduced the amount of sugar normally called for, with the result that they are slightly cakier and also slightly less obnoxiously over-sweet than …

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Poutine with Homemade Gravy

I saw this recipe for Poutine gravy and thought I had to give it a try. As usual I have put my sticky hands all over it, not to mention that I found the quantities required to be more than a little vague for certain key items. I tried to intensify the meatiness of it by concentrating the stocks, and …

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Hungarian Seasoning Blend

I first mixed this up many years ago (not this batch!) from a description in I Hear America Cooking, by Betty Fussell. It listed the spices, without the proportions, but it sounded interesting enough for me to come up with a version. I think I added a few things too. Use this with chicken, fish, or pork, or in soups …

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Smoked Pork Chops with Mustard Cream Sauce

You need to have access to a good German-style butcher to get smoked pork chops. Fortunately, here in southwestern Ontario that is not too difficult. They are so good that usually I just fry them up and serve them, maybe with some applesauce. Mashed potatoes are the classic choice to serve on the side, alongside whatever green vegetable you would …

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Meatball Pilaf with Green Beans & Peppers

This certainly isn’t a dish for a weeknight, given the times involved. I could also only consider it because we are finally getting a few cooler days interspersed with the really hot ones. However as usual with me, the actual work was neither difficult nor time consuming, making this a fine thing to make on a weekend. Also good for …

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Tsukune (Chicken Patties) with Yakitori Sauce

These were quite a lot of fun to make! As you can tell from the photo, I have acquired a sandwich press/grill and have been using it. I think I made panini exactly once, and then it’s been more burger-y things non-stop.  I see no reason not to cook them in a skillet, though, if that’s what you have. Like …

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Spicy Ginger-Garlic Cream Sauce

I really wrestled with what to call this. It is not quite the sauce used to make Butter Chicken. I consulted various versions at length, though; and if you cooked chicken in it and called it Butter Chicken it wouldn’t be the stupidest thing anyone has ever said. I was aiming for something a little more lightly spiced, but with …

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Strawberry Oat Bars

It seems to me I now have a series of recipes which consist of classic recipes calling for some other type of fruit than strawberries, in which I have replaced that classic fruit with strawberries, the results then being something better than the original. Strawberry Cream Pie (bye, bananas) and Strawberry Upside Down Cake (adios, pineapple) being the others so …

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Oladi – Russian Yeast-Raised Pancakes

Russian, I’m saying, but versions of these are found all over eastern Europe. Until the advent of baking soda and baking powder, all baked goods were raised with yeast. Native North Americans raised their cornbreads with alkaline wood ashes, as yeast would do nothing with their gluten-free corn. European settlers created more refined versions and since then it seems most …

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Oatmeal Scones

I’ve made scones with leftover cooked oatmeal before, but these do not require such a level of advance planning, or lack of advance planning, whichever it is that produces quantities of leftover cooked oatmeal. These don’t need the overnight soak that Oatmeal Farls require, either, although I will admit I like the Oatmeal Farls just a little better. These will …

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