Believe it or not, we don't photograph every single item that comes out of the kitchen.  Case in point, the Devil's Food Salted Caramel Cupcakes we whipped up a week ago for a certain three year old's birthday.  Something I regret, because they were so good we had offers of indentured servitude in exchange for more.  But I can still give you the recipe!

A joint project with the man in my life, Chef B, I baked the cupcakes (a moist Devil's Food compliments of David Lebovitz) and he filled the center with a gooey salted caramel, a swirl of chocolate icing, some edible copper and gold, pop-rock sugar and the smiling face of Chocolate Fishes.  Moist, chocolaty rich, a gooey, salted center and rich creamy icing with the pop and fizzle of sugar and, so simple.

I'll be honest, we used a jar of salted caramel we had on hand from a local bakery, but it's not a complicated thing to make.  I've included a recipe from the blog Lick My Spoon because her photos are detailed and if you've never made caramel before she makes it easy to follow.  I love salted caramel sauce, drizzle it over ice cream, dip apples in it, toss it with some hot popcorn or...  just eat it by the spoonful.

To add filling to the center of a cupcake:  take a sharp pairing knife and cut a 'plug' from the center, top of the cake, about one inch wide and one inch deep.  Gently remove the cutaway cake with the knife and add spoon in the filling of your choice, adding about 1 teaspoon to the center of the cake.  Cut the bottom half of the cake plug off (eat the leftovers) and then replace it on top of your cupcake and cover the seam with a swirl of icing.

A huge hit with adults & kids alike.

Devil’s Food Cake Recipe - Source David Lebovitz

12 cupcakes (or one 9 inch cake)

9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising)
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee (or water)
½ cup milk

Method:

1.  Preheat the oven to 350* F, be sure rack is in the center of the oven.  Line muffin pan(s) with paper liners (x12 cupcakes).

3.  Add dry ingredients; cocoa powder, cake flour, salt, baking soda, and baking powder together in a medium bowl and whisk lightly to combine.

4.  In a separate bowl beat together the butter and sugar until creamy, using an electric mixer.  Add the eggs one at a time and beat until smooth.

5.  In a small bowl, combine coffee and milk.  Add about half of dry ingredients into the butter mixture, add the coffee and milk, add the other half of the dry ingredients and mix, at medium speed until JUST blended.  (about 2 minutes)  If still lumpy, fold by hand, over-mixing your batter will make cakes tough, so a light hand is always preferred.

6.  Divide batter into prepared cupcake papers/muffing tin and bake for 12 - 15 minutes.  Lick bowl.  Allow to cool completely before filling and frosting.

Note:  I was low on butter for this recipe, which proved not the be the end of the world, I used the 1/4 cup I had and substituted a good quality avocado oil for the other 1/4 cup of fat.  This gave the batter a high gloss and the cupcakes a light sheen on the surface.  No one noticed a taste difference, I was pretty happy with the results.

Salted Caramel Sauce - Source: Lick My Spoon

Yield: 1 1/2 cups

1 cup sugar
6 tablespoons unsalted butter, cut into chunks
1/2 cup heavy whipping cream
1/4 cup water
1 1/2 teaspoons sea salt (Maldon sea salt flakes or fleur de sel)

Method:

1.   In large, heavy bottomed saucepan combine sugar and water over medium-high heat, stirring constantly until sugar dissolves, but stopping as soon as it comes to a boil.  At this point you can swirl the boiling syrup in the pan, but don't stir, continue over heat.

2.  As you hold the pan over the heat at a boil, the liquid sugar will quickly begin to colour, turning golden and then to a dark amber, then add your butter, all at once.  The cold butter will cause the hot sugar to foam (if it bubbles too high, remove it briefly from the heat and return). Whisk in your butter until it is completely melted, thickened slightly and emulsified with the syrup, then remove your pan from the heat.
3.  Off the heat, add cream to the hot sugar/butter mixture, (once again, adding cold cream to the hot sugar, you will see it foam up, be cautious not to spill any on your skin) and continue to whisk until smooth.

4.  Whisk in salt until melted and caramel is a loose, creamy sauce, it will thicken further as it cools.

Store Salted Caramel in a sterilized glass jar in the fridge for up to two weeks (ya, right like it lasts that long!) warm to room temperature for most applications, or gently heat to pour over ice cream etc.  To fill the cupcakes, we used our caramel straight out of the refrigerator, because we find it easier to handle in drops and blobs when it's cold.

Chocolate Frosting Recipe

2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract

Method:

1.  In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.

2.  In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk.  Blend in vanilla. Beat until light and fluffy.  If necessary, adjust consistency with more milk or sugar.

Bake, cool.  Sauce, cool.  Fill.  Frost.  Then finish with something fun... like edible gold, copper, pop-rock sugar and (of course) Chocolate Fishes.  Beware the ensuing sugar high.  

Inspired by the delicious crisps of Raincoast fame, a few tasty items from the pantry and I created my very own variety, I give you... Fig Walnut Thyme Crisps.

I bloody love Lesely Stowe's Raincoast Crisps, must go through a sleeve of them every week.  For breakfast with almond butter, for lunch with butternut squash soup, a little appetizer with a chunk of cheese before dinner, and with spoonfuls of Nutella during  late night feeding frenzies.

Last week as i was about to put my weekly supply in the cart I figured "how hard can these be?!"  Come on, it's just a loaf, sliced and then re-baked like a biscotti.  Easy right?  As it turns out, yea, they're a cinch.

The basic recipe for Rosemary Raisin Pecan Crisps  I borrowed from fellow Canadian Food Blogger Julie Van Rosendaal,  who publishes Dinner with Julie.  It's a recipe that's widely available, but instead of rosemary, raisins and pecans I used figs, walnuts and thyme.

Try your own version, think savory and sweet, avoid anything with added fat (I.e: cheese), or moisture (like fresh fruit).  You want a nice dense, dry loaf to start, then let it cool or chill it in the freezer, slice it super thin and there you go, you're makin' crisps.

On my first try I didn't cut mine thin enough.  The reason you slice them so thin, I've discovered, is so you don't damage your dental work.  Good news --- I am now forced to consume these and try again.  The canine & I shall remove all the tartar from our teeth with this batch.   Have the second loaf  in the freezer, we'll whip those up this weekend, sliced THIN and update you.I really like the loaf itself I must say, pre-slice and re-bake, it's super tasty, a hint of sweetness against  the seeds & nuts.

Think YUMmmmm.

Fig Walnut Thyme Crisps Recipe

2 cups flour
2 teaspoons baking soda
1/2  teaspoons  salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup dried figs, chopped
1/2 cup chopped walnuts
1/2 cup  flax seeds
1/4 cup pine nuts
1/4 cup flax seed, ground
1 tabelspoon chopped fresh thyme

Preheat oven to 350° F.

Method:

In a large bowl, stir together the flour, baking soda and salt.  Add buttermilk, brown sugar and honey and stir to mix, don;t beat, just stir.  Add the figs, walnuts, flax seed, ground flax, pine nuts and rosemary and fold until blended.

Spray two 8”x4” loaf pans with nonstick spray and pour batter, to about 1/2 an inch from the lip of the pan.  Bake for about 35 minutes, until golden and springy to the touch.  Remove from pans and cool on a wire rack.

The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer.  Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.

Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once.

Makes about 8 dozen crackers when you slice them nice and thin.

Sliced a little too thick... The next loaf I'll slice about half this thickness.

This time of year I love a warm scone, fresh from the oven.  Perfect with a nice hot cup of tea on a late fall day.

Of late I've been craving all things lemon, must be fighting a bout of scurvy, therefore lemon scones.  Among my favorite combinations: lemon, cranberry and white chocolate.   Light, fragrant, not too sweet; perfect for the girls on a Sunday afternoon and a marvelous hostess gift during the holidays.

Things I've never heard a man say: "Gosh, I could go a good scone!  Bob, got any scones?!" 

In my opinion, scones should be triangular.  There, I said it.  It feels so good to get that off my chest.  Biscuits = round.  Scones = triangle.  In my kitchen anyway, you do what's right for you.

Don't tell the boys they're scones... it'll be our little secret.

Lemon White Chocolate Cranberry Scones - Recipe

Prep time: 20 minutes
Cooking time: 20 minutes
Makes: 12 servings

3 cups all-purpose flour
11/2 tablespoons baking powder
½ teaspoon salt
2 tablespoons grated lemon peel
3/4 cup cold butter, diced
¼ cup sugar, divided
1 tablespoon lemon juice
½ cup buttermilk
½ cup dried cranberries
½ cup white chocolate, chopped

Method:

Preheat oven to 375*F.  Line baking sheet with parchment paper.

1. Whisk 1 tablespoon icing sugar and 1 tablespoon lemon juice in bowl for glaze and reserve.
2. Whisk together flour, baking powder, salt and remaining (3 tablespoons) sugar in deep bowl.  Stir in peel.  Cut in butter until mixture resembles coarse meal.  Blend in buttermilk to form a soft, but not sticky dough.
3. Divide dough in half.  Turn dough out onto lightly floured surface.  Gently roll or pat dough into a round, about 1/2-inch thick, lightly flouring as necessary to prevent sticking to surface.
4. Cut round into six triangular pieces, using floured knife.  Set 1/2-inch apart on prepared baking sheets.  Brush with glaze.  Bake at 375* until scones are golden brown, 15 to 18 minutes.

Serve warm or at room temperature.

Used white chocolate chips because I had some, prefer to use disks or flat bars & chop, but chips are the prefect size and easy to find.  Ahem, a certain dog ate half the bag while I wasn't looking... naughty Jackwahwah.

As a child my parents would confiscate much of my Halloween haul.  Thanks to rigorous therapy, I can talk about this now, but... *sniff* ... it’s still painful.  What were they doing with all that candy?  Why did Halloween-sized chocolate bars appear in my lunch box at the end of November?  These are the questions that would plague my young mind.

I figure if you’re going to commandeer Halloween candy, there should be some kind of plan for later usage that the whole family can enjoy.  Like making cookies!  What could be more fun than that?

You can use pretty much any caramel chocolate based candy bar in this recipe; Caramel Mars, Caramilk or Rolo.  Or mix it up with Snickers and regular Mars Bars.  The cookie base is a basic chocolate chip cookie dough; the trick to using candy bars is the bars have to be frozen solid, chopped into pieces then folded into the dough and then refrigerated for at least 15 minutes.  This ensures that both the dough and the candy melt at the same pace.

I also tend to underbake these cookies just slightly, leaving them chewy and soft with big, melted chucks of caramel and chocolate oozing everywhere.

Caramel Mars Bar Cookies are popular with kids of all ages especially when we super-size then and make COLOSSAL COOKIES; cookies that eat like a meal.

What?  There’s butter, that’s dairy and vanilla and chocolate, they're both made from beans and sugar that’s... vegetarian.  Yea, they’re good for you.  (Suuuuuuure.)

Fortuantly, we won't be faced with forced candy abduction this year, it was quite a scene at Easter.   Finally we broke down and admitted that the Easter Bunny had to return much of the candy in light of financial difficulties.  "Times are tough for the Easter Bunny, Honey."  That seemed to pass as acceptable.   If you’re forced to pillage your child’s candy, do it gently while they’re asleep - then blame it on the Tooth Fairy.  "She’s always fighting cavities, that crazy Tooth Fairy!"

Happy Halloween.

Caramel Mars Bar (Colossal) Cookies Recipe

• 1 cup butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup Caramel Mars Bars (3 full sized bars or 8 Halloween sized bars), frozen & chopped

Method:

1.  Heat oven to 350°F
2.  In large bowl, cream butter, brown sugar and granulated sugar until fluffy.  Add eggs & vanilla, mix until creamy.
3. In medium bowl, mix together flour, baking soda and salt.  Gradually blend into creamed mixture.
4. Chop frozen candy bars into small pieces.  Fold into cookie dough.
5.  Chill dough for 15 to 20 minutes in the fridge.
6. Portion out dough into ¼ cup balls, roll lightly between your palms for perfectly round cookies or drop loose on to sheet for nearly perfect cookies.  Place a maximum of four cookies per cookie sheet, sprayed with non-stick spray.  Bake 12 to 15 minutes until puffy and golden brown.
7. Keep dough refrigerated until ready to bake.  If reusing cookie sheets rinse/wash between batches as caramel will stick and burn. Carefully move cookies with spatula onto a cooling rack to firm up.

Makes 10 – 12 “colossal” cookies (I told you they were big).  

There is nothing that says autumn quite like apple pie.  It reminds me of home; gathering apples with my mother, standing on a chair over a bucket in the sink learning to peel, core and cut as she told stories of her childhood.   How she and her siblings would help spilt and stack the wood for my Grandmother’s stove; then being the eldest girl, she would stand on a chair beside her mother and help peel, core and cut.

The stories my mother told about growing up on a farm income, her father ill from Black Lung disease (before government health care and workman’s compensation), never failed to impress upon me the good fortune of my life.

Somehow apple pie has become a symbol of appreciation; for friends and family, far and near, for the roof over my head, the clothes on my back and the fact that tonight I will enjoy more than this pie.  The simple act of being grateful for what you DO have brings forward more to be grateful for.

There have been lean times.  I have known hunger (the pangs of which are still familiar) but like many things, this too did pass.  This is the reason I buy food for street people, support orphanages as I travel and food banks at home.  This is why I feed people, mind body and soul --- I am grateful to be able to do so.

I can't think of a better way to amplify the power of gratitude, that is apple pie, than to add one of nature's most nutrient rich fruits to the mix.  The Gojo (pronounced: go-GEE) berry contains more vitamin C than oranges, more beta-carotene than carrots, and more iron than steak.   Goji is called the “longevity fruit” and claims say it's good for everything from weight loss to fighting cancer; perfect for my "Attitude of Gratitude Apple Pie".

May you live long and be grateful.

Apple Goji Berry Pie - Recipe

Prep time: 1 hour
Cooking time: 50  minutes - 1 hour

Ingredients:

Pate Brisee – Butter Pastry

2 1/4 cups flour
1/2 teaspoon kosher salt
1/4 cup cold, unsalted butter, cubed
1/4 cup cold, lard, cubed
1/4 cup ice water
flour, as needed
2 tablespoons cream, for glazing

Apple Filling

1 ½ - 2 pounds (approximately 6) baking apples, peeled, cored & sliced
½ cup dried goji berries
1/3 cup honey
1 teaspoon ground cinnamon
¼ teaspoon ground, fresh nutmeg

Method:

Dough: Place 1 cup flour in salt in standing mixer with dough hook attachment, turn on low and add the butter in a handful at a time, in about 4 batches. Increase to medium speed and when butter is incorporated, stop machine, scrape down sides or dislodge dough from mixing arm. Turn on to low again and slowly add remaining flour, followed by the water, mix until just incorporated. Remove and wrap in plastic wrap refrigerate for 30 minutes.

Apple filling: Mix apples, goji berries, honey and spices in a bowl and allow to stand, at room temperature for 10 - 15 minutes while you prepare the pastry.

Preheat oven to 425*

Rub a thin coat of butter over the inside of a 9-inch pie plate. Roll out approximately two-thirds of the dough and line the inside of your plate. Pack apple, goji berry filling into the pie shell, heaping to the center.  Roll out the remainder of the dough to from the lid. Dampen the edges of the pastry with water and then gently transfer pasty to top of pie, pressing the edges firmly to crimp.

Use remaining dough to decorate top if you wish; cut, dampen the back with water and gently apply.  Use paring knife to cut one or two small steam holes on the top then brush with cream.  The cream glaze gives the pie a light sheen and helps it to brown.   Before baking, be sure to place your pie on a baking sheet, just in case juices bubble over.

Bake in a pre-heated 425* oven for 20 minutes, then reduce the temperature to 350* and bake for a 20 minutes.   Immediately turn the oven off and let the pie stand in the warm oven, door closed, for another 10 -15 minutes.

This method of cooking helps the pastry to brown, the apples to cook through and then allows the juices to settle - without burning.

Gypsy note:  A tough day with pastry.  Oh well.  Still grateful, I have PIE!

Happy THANKS-GIVING.

Brushed with cream, about to go into the oven, with great thanks...

One last kick at summer, a simple, elegant execution for the last of the season’s peaches.

When courting inspiration, other raving foodies are great source of interesting ideas. This sweet/savoury tart compliments of Summer of Eggplant, featured on Food 52’s Peach Pie vs. Tart Smackdown earlier this month.

Shout out to Morgan, the Atlanta based Foodista behind Summer of Eggplant, for an interesting combination of flavours; the peach, lemon, goat-cheese and basil worked well together and made for a beautiful brunch.  Whipped it up in the Gypsy Kitchen and trotted it around the neighbourhood, am now very popular.

The beauty of a gallette is it's rustic, rough appeal.  Even those ‘pasty-challenged’ can manage a gallete and do it well.  Love the lemon zest with the pasty, an effortless, but appealing idea for any Pate Brisee.  The good news is; you’ll have enough pastry for another application. (You know what they say about practice.)

Including the Peach-Basil-Goat Cheese Galette recipe with a couple of little tweaks from the Gypsy Kitchen:

This tart was even better the second day, after the basil had time to infuse in the ricotta/goat cheese filling.  Suggesting that you mix the goat cheese filling a day ahead (along with the pastry), if you have time.  This will allow it to mellow overnight to amplify the flavours, bringing the basil to the forefront.

Rather than add the fresh basil to the peaches and bake it in the oven, topped the warm tart with it instead, for an earthy, aromatic finish. This means you have to eat the whole thing immediately.  Such... hardship!

Enjoy.

Peach-Basil-Goat Cheese Galette Recipe
(adapated from Summer of Eggplant)

Prep time: 1 hour
Vooking time: 30 - 35 minutes

Ingredients:

Pate Brisee (adapted from the Bouchon cookbook)

2 1/4 cups flour
1 teaspoon kosher salt
½ cup cold, unsalted butter, cubed
1/4 cup ice water
1/2 teaspoon of lemon zest
flour, as needed

Goat Cheese Filling

¼ cup goat cheese
¼ cup + 2 tablespoons whole milk ricotta cheese
1 large egg, beaten
1 teaspoon sugar
2 tablespoons fresh basil, chopped

Peach Topping

3 - 4 large, firm peaches, skins removed (approximately 2 cups)
1 teaspoon sugar
juice of half a lemon
1 egg white beaten (egg wash)
1 tablespoon fresh basil, chopped

Method:

Make the dough and goat cheese filling a day ahead.

1. Dough: Place 1 cup flour in salt in standing mixer with dough hook attachment, turn on low and add the butter in a handful at a time, in about 4 batches, increase to medium speed.  
2. When butter is incorporated, stop machine, scrape down sides or dislodge dough from mixing arm.  Turn on to low again and slowly add in remaining flour, followed by the water, mix until just incorporated.
3. Remove and divide in to two, wrap one disk in plastic wrap and freeze for later use.
4. Return the other half to the mixer and add in the lemon zest, turn on low until just incorporated.
5. Shape in to a disk, wrap in plastic wrap and refrigerate overnight.

1. Goat cheese filling:  Using a mixer combine the goat cheese, ricotta, egg & sugar.  Fold in basil.
2. Reserve in fridge overnight if you have time, if not, make day of.

Day of: pre-heat oven to 375*

1. Peaches:  Boil a small pot of water.  Score an ‘X’ in the bottom of each peach place them in boiling water, turn off the heat, put the lid on and let them stand in the hot water for 2 minutes.  Place in an ice water bath to cool.  Pently remove skins from peaches.
2. Slice the peaches in quarters, slice in to 1/8” slices and place in a bowl, toss with sugar, lemon juice.

1. Pastry: Roll out the dough on a lightly floured surface to 10’-12” in diameter, place on parchment on a baking sheet.
2. Spread cheese mixture in the center of the dough staying clear of the outer 1.5”.  Arrange peaches on top of cheese.
3. Roughly fold over the edges and brush with the egg wash.
4. Bake at 375* for 30 -35 minutes.
5.  Remove from oven let cool on the baking sheet on wire rack. (Take care when transferring it to a plate or cutting board, the pastry is very flaky.)

Finish warm tart with fresh basil and... consume immediately .  Invite the neighbours.

Oh peaches, how I will miss you...

Lobster Chili, you’ll be the hit of the tailgate party. MAN FOOD, with a refined twist (and buttery, garlicky, cheesy biscuits).

Ma Nature, sure knows her calendar.  September 1st, right on schedule, the nights began to cool.

Chef B calls from his kitchen “It’s cold, I’m making chili.”
“Not really in the mood for chili actually, too heavy."
“Well, you’ve never had my Lobster Chili...”  he says waiting for me to gasp “LOBSTER CHILI?! Whaaaaaat...?”
And that, my friend, is how he gets me every time.

If you’re new to Food Gypsy you may not be familiar with the comings and goings at the Gypsy Kitchen.  Chef B (Benoit Gelinotte) is the man in my life, a fancy-schmansy professional Chef and our Technical Director at Food Gypsy.  Which means; I run ideas by him and he either smiles and offers advice or his eyes bug out, he shudders and makes faces and gagging noises.

Sometimes, I don’t listen to him, I often later regret that.   After 20+ years in the kitchen, he’s usually right. (Something I’m sure he'll remind me of the time he ‘technically advises’.)

Chef B. at home, in the kitchen.

Once a month we trot down to Chef B's kitchen and he shares one of his favorite recipes with Food Gypsy readers. (for more, click on the Chef B tag in the right sidebar) This is his Lobster Chili, accompanied by Garlic Cheddar Biscuits from my kitchen.

(We have “his & hers” kitchens.)

And his Lobster Chili starts with --- chicken.  Allowing for a meat base that builds the chili flavour and extends your budget.  The lobster we add last, so it doesn't get tough.  The prefect bite has equal parts chicken and lobster in a slightly smokey, rich & spicy tomato, bean stew.

Another way to extend your budget (and save time in the kitchen): canned, frozen lobster.  Real claw & knuckle meat; it’s perfect for chilis and chowders for those of us who don’t have a ready supply of lobster at hand.  We like it because it’s quick and easy. Just as quick; lobster tails often on sale at your local fish counter – though often not as budget friendly.

If you take nothing else away from this post: Fire Roasted Tomatoes.  They’re a new favorite, for a hint of smoke in a tomato sauce.  Add them to a ragu, or use them as a base in a rosé cream sauce.  Beautiful.

 The other ‘secret ingredient’ from Chef B’s kitchen - liquid smoke.  If you have an aversion to additives by all means omit, but if you’re looking for robust flavour, a little dab will do ya’.   In this case, less is more or you will wind-up with smoked chicken instead of subtle smoke in your chili.

The prep time on this meal is less than 40 minutes, then your Lobster Chili can simmer while you do more important stuff (vacuuming, laundry, Facebook) before you add the finishing touches, bake some biscuits and enjoy a bowl of comfort and warmth.

The biscuits are based on my Grandmother’s recipe, which she clipped from a magazine.  It was yellow and tattered when I transcribed it years ago.

A few things I frequently borrow from her Irish heritage; oat cakes and baking powder biscuits.  I’m kind of addicted.  Amped these up because those Red Lobster people keep taunting me with biscuits in their commercials. (They should be banned.)

Great little biscuit trick: the shortening & butter is frozen and grated directly into the dry ingrediants.  This makes the fat easier to blend with the flour.  For fun, whipped up some garlic butter, froze it, cut it into small pieces and placed it on top of the cheddar biscuit dough.  The butter melted into the biscuit, basting them in butter and garlic.

Take that Red Lobster. 

Lobster Chili – Recipe

Preparation time: 10 minutes
Cooking time: 2 hours minutes
Makes: 4 to 6 servings (how hungry are you?)

Ingredients:

8 chicken thighs (boneless, skinless) – cut into chunks
1 medium onion – chopped
5 cloves of garlic – diced
1 can fire roasted tomatoes
I cup tomatoes - chopped
1 can flageolet beans
3 stalks green onion, coarsely chopped
1 pound lobster meat – cut into small chunks
1 teaspoon paprika
3 tablespoons cumin
1 tablespoon chipotle powder
1 teaspoon liquid smoke
1 teaspoon Siracha sauce
1/4 cup cilantro leaves, coursely chopped
Salt & pepper to taste
1 tablespoon olive oil

Method:

1. In a large pot or cocotte, add oil and chicken thighs cut into chunks and sear over medium-high heat stirring frequently (about 5 minutes). Season with salt and pepper. Add onions and cook to transparent.
2. Reduce heat to medium. Add spices; cumin, paprika, stir to coat. Cook 2 – 3 minutes. Add garlic and liquid smoke and Siracha, cook for 2 – 3 minutes until garlic is transparent. Add water, to cover and scrape any reside from the sides and bottom into the sauce (that’s the good stuff). Add tomatoes, both canned and fresh. Reduce heat to lowest setting. Cover and allow to simmer until chicken is falling apart. About 90 minutes.
3. To finish: bring heat back up to medium, add green onions, cook 2 – 3 minutes.  Taste for seasoning.  Adjust as needed.  Add can of flageolet beans, cook for 3 – 5 minutes.  Add lobster meat and corriander, cook for 2 – 3 minutes.  Remove from heat.  Serve immediately.

Garlic Cheddar Biscuit - Recipe

Preparation time: 15 minutes
Cooking time: 10 to 13 minutes
Makes: 12 to 14 biscuits

Ingredients:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 cup frozen butter
• 1⁄4 cup frozen vegetable shortening
• 1/4 cup butter, room temperature
• 2 cloves garlic – finely minced
• 1/3 cup extra old, sharp cheddar cheese – grated
• ¼ cup green onion – finely sliced
• 1 cup milk

Method:

1. Combine garlic and soft butter in a small bowl with a spoon or spatula until thoroughly mixed. Turn garlic butter onto a piece of plastic wrap, fold plastic wrap over butter.  Flatten butter to approximately ¼ inch thickness and form a square. Freeze butter until hard (about 30 minutes)
2. Preheat the oven to 425*F.  Grease baking sheet with non-stick spray (or line with parchment paper).
3.  Measure flour, baking powder and salt in a bowl, whisk to combine.  Grate the frozen butter and shortening into the flour mixture and work through with fingers until evenly distributed.  Add cheddar and green onion, gently toss to blend with flour. (This mixture can stand at room temperature for up to two hours, covered with a clean cloth.)
4. Gently mix in milk until a loose dough forms, then turn dough onto a floured surface.
5. With hands, gently knead and shape the dough into a ball.  Flatten into a 3/4 to 1-inch thick disk.  Useing a lightly floured, round cutter cut dough into disks. Place disks on baking sheet. Gather up the scraps of dough, and press and cut into biscuits.
6. Remove frozen garlic butter from freezer. Cut into ½ inch square pieces.  Place a square of frozen garlic butter on top of each biscuit before baking.
7. Bake biscuits in the middle of the oven for 10 to 13 minutes, until puffed and golden.
8. Serve warm... with said chili.

Booze Ideas:

Opted for an easy drinking Cotes du Rhone.  In most cases, I avoid red with spicy seafood as it often leaves a metallic aftertaste.  But with a mixed seafood/meat dish and a spice/smoke compliment,  a light red worked well.   More options; Pinot Noir, Gamay, Sangiovese, Grenache or a simple Chianti.

For lovers of hops; try an ice cold Hoegaarden a white, wheat beer with citus-corriander undertones and enough chutzpah to stand up to Chef B's Lobster Chili.

Live.  Love.  Eat... well!

... all our delicious readers.

Over the summer we've been thrilled to hear from Food Gypsy readers. Foodie Gypsies far and wide who enjoy a little Gypsy sass now and again and challenged themselves to try something new, in the kitchen and in life.

Fear of the unknown is a shared condition.  Every time we humans take a step into a new experience, no matter how small or insignificant it may seem, we're saying to The Universe “I am willing to learn.”  Thought I would take the time to share a couple of memorable notes from the community of crazed Foodies that we are, with the rest of our readers... just for fun (and inspiration).

First a story of triumph over chocolate with our Double Dark Chocolate Raspberry Cake recipe from Anita C. in the UK, who had to access “specialized equipment” to measure the recipe as recipes in the UK and Europe are weighed, not measured...

“Good morrow my scrummy, clever, most AB FAB friend!

Here are the pics that I promised of the official cake making day in Anita's kitchen. What was ace, was that after reading your recipe I had everything AND I MEAN ALL the ingredients in the cupboard, I didn't have to buy anything at all. I even had the 'extract'... no cheap essence for my baking cupboard. lol

The cups I bought years ago thinking I 'might just need them', and sure enough I did... 5 years later.

Well the cake was lovely to make my mouth was watering with anticipation and yes I licked the bowl... and the spoon... and the whisk... and the palette knife... gorgeous.

It cooked well and the clever tip of the [simple] syrup... mmm I never knew that. Only thing is I haven't covered in frosting as my family's palate is not as sweet as it used to be.  However I've got chantilly cream in the freezer which I made a few weeks ago so I'll be having that with mine.” ~ Anita C.

That’s Anita’s cake at the top.  Brilliant.

In Salmon Arm, Canada Maureen M. became a chocolate goddess with one of my personal favourites “Le Bete Noire” (the black beast) which has been my go-to chocolate stunner for years, first stumbled across the recipe in Bon Appetite magazine. 

Her request for a knock-out cake for a birthday party meant a dive into the uncertain world of butter, cream, eggs and chocolate to embrace a new technique, cooking in a Bain Marie (hot water bath).  Suggested the deep, rich “Bete Noire” cake, that bakes like a cheesecake (and is gluten-free), along with a raspberry coulee...

“Thank you Thank you!! The "La Bete Noire" was amazing!!  Made the Raspberry Coulee as well - everyone loved it!!” ~ Maureen M. 

(Maureen's pic of a truly outstanding job on la Bete Noire, below...)

And last, but certainly not last, a note from my favorite southerner, my first official fan (i.e.: someone not related to me and not told to go to Food Gypsy by my Mother), Lou H. from South Carolina, USA.

“You would be so proud!  I enrolled in the Culinary Institute of the Carolinas yesterday.  After 25 years in the restaurant biz, I decided it's time to learn what I'm doing. Classes start Aug 15.” ~ Lou H.

Proud?  No, ecstatic!  Lou, you're so brave and humble to think that you have more to learn after all these years.

I send all the love and encouragement you sent my way during my studies at Le Cordon Bleu right back to you Lou - times TWO.   Hope you'll find the time to drop a line during your culinary adventures and tell us if they're teaching you or... if you're teaching them.

We love hearing from our readers.  Thank you for coming back to Food Gypsy for fun and food, for sharing our links and telling your friends about us.  This is a conversation - by all means - tell us what’s on your mind, in your heart and in your kitchen!

You can comment on any post you deem worthy, use our handy, dandy Foodie Forum if you have a question or a suggestion or want to share a story (who knows we might publish it!).  You can tag us on Twitter, post on our Facebook wall or send us email direct to gypsy@foodgypsy.ca

I’m going to go bake something now.  Feeling inspired... by you. 

Looks like a re-bake is required on the Caramel Mars Bar Cookies... they disappeared shorty after coming out of the oven and were never seen again. Hmmm, curious.

Our resident French Girl and Food Gypsy Editor, Astrid DesLandes, takes one for the team, testing a recipe from David Lebovitz – Gluten-Free Brownies.  It’s a tough assignment, bound to add inches to the thighs.

Originally from Marseille, France, currently residing in Calgary, Canada; Astrid is our source for fashion advice and all things… 'sans gluten'. (Please, don’t get her started on shoes.)  ~ Gypsy

... the French Girl, in France.

A couple of days ago, my favourite Food Gypsy challenged me to make these scrumptious looking, gluten-free, David Lebovitz brownies.  He said "These are really good, whether you're gluten-free or not!"  Being Celiac, I am always on the lookout for "really good" gluten-free recipes, so giving it a go.

http://www.davidlebovitz.com/2011/08/gluten-free-brownies-recipe-chocolate/

My first instinct is always to “just tweak a little” anything I create, although I resisted the urge this time.  Mostly.  Replaced his almonds with hazelnuts.  Because I love hazelnuts.  See… nothing big.  Also reduced the cooking time from 30 minutes to 23 minutes… because I love a gooey under-cooked brownie.  Glad I did.

The brownies turned out nicely enough, but I found them a teensy bit crumbly, or dry maybe, hence my cuts do not look as clean as David’s.  And before you even ask… YES!  I absolutely did beat the heck out of the batter, for even longer than the one minute prescribed in David’s recipe.  And it did look beautifully smooth, glossy, and pulled from the sides of the bowl, just like he said it would.

In my re-creation, I also used 72% dark, bittersweet, organic, fair trade, chocolate.  The sugar was natural cane sugar.  The cocoa was Frys Premium Cocoa.  Real butter.  (Of course.)

Perhaps the dry result is due to a higher altitude cooking?  Living in Calgary, 3440 ft above sea level, I am a bit higher than David, currently residing in Paris, 114 feet.  The higher the altitude, the faster water boils and moisture evaporates, a special challenge for those of us who love to bake.

High altitude baking tips http://www.epicurious.com/articlesguides/howtocook/primers/altitudebaking

Next time I bake David’s Gluten-Free Brownies I’ll do all the same things, but then drop my baking time to 20 minutes, and maybe add a few drops of Frangelico. (For “moisture”, right?)

As someone who appreciates a great gluten-free recipe, I must say these brownies turned out super rich.  By rich, I don’t mean sweet, like some people think.  They’re not overly sweet.  Pop one tiny little morsel of this brownie on your tongue, and a powerful dark chocolate gooey wave hits you right smack in the nucleus accumbens (brain’s pleasure centre, for the non-nerds).

You know you’ve done good work, when the grown-up visitor at your house says: “You make the best damn brownies in the world”.

Thanks David.  We of the Gluten-Free salute you.

 

"Chemically speaking, chocolate really is the world’s perfect food." ~ Michael Levine, nutrition researcher.

What is life without chocolate?  Horror of horrors.  Don't even think it.  It is too hideous, look away, look away.

Chocolate is something of a religion for me.  A sacred bond.  A covenant betwixt me and the glorious bean that is Cocoa.  It has seen me through abandonment and depression and heartbreak and a tax audit that nearly broke my bank but never broke my spirit because I had chocolate; and in chocolate there is courage.

Yes.  We have been through much, chocolate and I.  In the summer of 2008 I found my way through extraordinary circumstances by paying homage to that dark, rich taste by means of perfecting a chocolate cake.

Based on a recipe from Brigeten's Restaurant, in New Orleans published in Bon Appetit magazine's R.S.V.P. section (April 2008), it was juggled and shuffled to find my personal sweet spot.

Thus my Double Dark Chocolate Raspberry Cake was born.   It was a messy beginning.

Past staff members at the Dragonfly Inn can attest to the many stages of its development (and the thunder thighs) until finally I found balance and --- dare I say it --- elegance.

Visionary that I am... I added more chocolate.  I know.  Ground breaking.  Oh, and raspberries.  Prepare yourselves.

Let's be honest; this is not a quickie recipe. It will goo-up a minimum of eight bowls, two saucepans, a couple of racks and several utensils.  The frosting will splatter, there may be icing sugar and cocoa powder air-born, the batter is a precise science and it will not tolerate mistakes.

This is a cake that takes time, patience and effort.  Therefore I only make it for those who will not just appreciate, but worship it.  The slightest variance from which turns me into the Cake Nazi:

"NO CAKE FOR YOU!"

Because when it's finished, those whose lips it touches will thrill to a rich, yet light old-fashioned cake that crumbles under the fork, a hint of ripe, sharp raspberry and a smooth, semi-sweet whipped icing, that cranks the sweet tooth of a mature palate.

The good news; you can make it well ahead.  Using a simple syrup on the cake base, it keeps for as long as five days in the fridge, still moist.  Simply let it stand at room temperature for an hour and --- voila.

Often, I cut the cake rounds in half to create a four layer cake. I opted not to do that this time as I wanted a loose, friendly cake - reminiscent of Donna Reid and the 1950's. So I wore pearls and high heels with my polka-dot apron and gobbed on the southern style frosting, made with sour cream, with a big spatula.

I filled the centre with far too much raspberry preserve, letting it gush down the sides, oozing red, ripe flavour, only to stop the hemorrhaging with more icing so that it might be somewhat contained and absorbed by the layers.

A certain dog just loves it when I bake. Chocolate is not for dogs Mags.

Allowed it to chill for an hour to make it firm in the heat and topped with violets from our garden.

I let it be juicy and messy and completely wonderfully imperfect because I find that so magnificently --- delicious.

Then... I licked the bowl.

Double Dark Chocolate Raspberry Cake - Recipe

Prep / Cool/ Finish Time: 3 hours

Baking time: 20 - 25 minutes

Ingredients (cake):

• 2 cups sifted cake pastry flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 cups icing (powered) sugar, divided

• 1 1/4 cup buttermilk, divided

• 2/3 cup unsweetened cocoa powder

• 1 teaspoon vanilla extract

• 1/2 cup unsalted butter, room temperature

• 2 large eggs

Ingredients (icing/filling):

• 3/4 cup water

• 1/2 cup sugar

• 1/2 cup raspberry preserves

• 1/4 cup fresh raspberries

• 3/4 cup unsalted butter, room temperature

• 1 cup sour cream

• 2 1/4 teaspoon vanilla extract

• 2 cups icing/powdered sugar

• 1 1/2 cups unsweetened cocoa powder

• 8 oz semi-sweet dark chocolate

• 1/2 cup whole milk

Pre-heat oven to 350*F

Butter two 9-inch cake pans with 1 1/2-inch sides.

Dust buttered pans with powdered sugar.

Line bottoms of pans with parchment paper cut to fit.

Method (cake):

1. Sift four, baking powder & salt into one medium bowl.

2. Whisk 1 cup icing sugar, 3/4 cup buttermilk and cocoa powder in second bowl, until just smooth.

3. Whisk remaining 1/2 cup buttermilk and vanilla in small bowl.

4. Using electric mixer, beat butter in large bowl until creamy. Add remaining icing sugar; beat until smooth. Add eggs, one at a time, and beat until blended. Beat in coca mixture. Add flour mixture, 1/3 at a time, alternating with buttermilk vanilla mixture. Beat until just mixed.

5. Divide batter into the two prepared pans. Batter can be quite stiff, you may need to smooth it into place to get an even distribution of batter so cake rises well.

6. Bake at 350* for approximately 25 minutes, until teaser inserted in middle comes out clean.

7. Cool on racks 15 minutes. Run a knife around edges to loosen any sugar adhering to pan and invert cake onto rack to cool completely.

GYPSY NOTE: Cake can be made 1 day ahead, cover and store at room temperature.

Method (icing/filling):

1. Bring 1/2 cup water & 3/4 cup sugar to fast boil over high heat, boil 2 minutes, remove immediately from heat, creating a simple syrup. Cool. Reserve.

2. In a small bowl combine 1/2 cup (good, clear) raspberry preserves/jam with fresh raspberries.  Crush lightly with a fork.  Leave slightly lumpy.

1. In large bowl use electric mixer to beat butter until smooth.  Beat in sour cream and vanilla.

2. Melt chocolate either over a double boiler or in the microwave, allow to cool slightly.

3. Add icing sugar and cocoa powder to butter mixture with electric mixer.

4. Slowly drizzle in melted chocolate at high speed until icing is whipped and light.

If you desire a four layer cake, cut cake rounds horizontally.  Place one layer of cake on serving plate.  Brush with 3 tablespoons of simple syrup.  This is the key to this cake's longevity and moisture.

Spread 1/2 cup of icing over cake.  Repeat with next layer in same manner, simple syrup, icing and now adding raspberry filling before adding 3rd layer and repeating process.

This cake has been a superstar of many a birthday, and it marks my one year Food Gypsy Birthday!

A year ago, on the shores of Roatan Honduras this little blog was born. We've come a long way since, it's been a great adventure and it's a great LIFE.  I made it myself, from scratch.

I honour this journey --- with chocolate.