Sometimes it’s the simplest things that strike a chord.

Like this pretty little chicken. I’ll be honest, I didn’t intend to publish this because two ingredients; one of them being “chicken” and the other being “jar o’ sauce” does not a “recipe” make.

After posting this impromptu photo of well... dinner... on my Facebook page, I had several inquiries,  it’s not a recipe per say, but it is solid TECHNIQUE for the grill, and using it you’ll get beautiful results every time.

I love to do four or five Thai Chili Chickens at a time for a party.  So easy.  Serve them hot or cold.

Fell in love with Sweet Chili Chicken traveling though Thailand on a tight budget, it became a daily challenge to eat as well as we could for as little as possible so we had more money to spend on fun stuff like riding elephants and shiny trinkets.  In Chang Mai we found a little hole in the wall called “BBQ Chili Chicken” - imaginative I know.  Their menu?  You guessed it, barbecued chili chicken and your choice of rice or noodles.

Our meal; two chickens, one side of rice, two cokes, a bottle of water and a split of Mekong whiskey --- $7 (including tip).

Can’t beat that.

Now for the home version: one organic chicken, $14. You must cook it yourself and bring your own sauce.  There is no back room for a “massage”.

Little ‘Cue Technique:

With a sharp knife of kitchen shears ‘butterfly’ your chicken by cutting down either side of the spine to remove the back bone so it lays flat. Remove wing tips at ‘elbow” joint.  Brush with olive oil both inside and outside.  Sear meat over high heat, to crisp the skin and seal in the juices.  Approximately 3 – 4 minutes on each side depending on the heat of your grill.

Turn one burner off, the others to medium-high (internal barbecue temperature 400*) and move the chicken to the “off” side. If using charcoal, simply mound charcoal to one side and again, remove chicken from direct heat, to the side.

This off-heat method creates an oven effect in your grill.  The flame is not directly under, but beside the bird, maintaining heat without direct flame.

"The most common mistake most of us make is cooking at too high a heat."  ~ Gypsy 

No?  Just me?  Fine.  Be that way.

Brush surface liberally with Thai Sweet Chili Sauce to glaze. Finish cooking, lid down, turning and glazing as needed. This way the sugar in the glaze doesn’t burn/catch on fire (because that’s annoying) and your fowl stays nice and juicy.

Cooking time 35 – 45 minutes depending on the size of your bird.

Did I make the sauce?  No I did not. I could, but I didn't.  This sauce was a gift from a friend recently returned from Thailand.  Fancy!For those not able to jet to Thailand for sauce; super convenient, Sweet Thai Chili Sauce is available at most super markets.  Shot a couple for you here.

Good food doesn’t have to be complicated... or take two days to make.  It can, but it can also be simple and done start to finish in an hour (including 10 minute beer break).

It’s summer... relax.

"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.

It's a glamorous life, this food thingy.  It's all champagne and unexpected phone calls from editors at Bon Appetit magazine and offers from the Food Network and everything you cook is perfect every single time. 

Not.  The reality is quite different from the fantasy.  Not bad, just different.

Truth be told, creating new recipes or even putting a fresh spin on an old favorite requires, at times, a considerable amount of experimentation to get to a flawless result.

Like anything else in life, be it art or love or music or sport; to get really good at something requires practice, a measure of trial and error and learning from our mistakes.

Yesterday I began a cake.   This is a cake I spent the entire summer of 2008 perfecting, jigging and rejigging. 

Past staff members at the Dragonfly Inn can attest to the many stages of its development;  from dry and pale, to overly moist and too sweet, to too gooey (with added chocolate bits) until finally I found a balance that is a rich, moist cake, so dense that it crumbles under your fork  and a smooth, under-sweet frosting, that thrills the sweet tooth of a mature palate.

That was before a bit of culinary EDU and now I look at my recipe and think:

"Knowing what I know now, how can I take it up a notch?" 

Which means moving back to the 'great ideas in desserts' file and shifting the recipe once again.

Like all good things... this takes a bit of time.  I truly LOVE to bake, it is the science of the culinary arts.  Unlike cuisine, pastry is exact and one little error can create disaster in the kitchen.

Sugar is a much more demanding mistress than salt.

Salt will forgive, salt will dilute, salt has much more flexible boundaries.  Not sugar.  Her properties are exact and rigid. Know them and work within them and you can create a masterpiece. Ignore them, and --- catastrophe.

Let us not cast dispersions on salt, for with salt there is FIRE.   Salt & I have had our share of disasters.  Some you hear about and some you don't, or haven't, yet.

Case in point: the rib recipe that I've been perfecting since February, not just in favour but in technique, for 'wow' results.  I've batched the sauce six times, alternately steamed, boiled, and brined the ribs to prep for the grill.

They have been (at various stages); tough, tasteless, too salty and good but not great.  The notes run on to six pages, now I think I have it.  We will know for sure next week if they pass the Chef B test.

They don't call me "Princess Rib-Curry" for nothing!

Gypsy Ribs - Version III. Good but not great; meat was dry and the sauce lacked brightness. Back to the kitchen it goes.

Or the apricot chutney recipe, which (despite proportions being correct) was far too acidic. One may have been a bit heavy handed with the currents, rustling in a condiment that was too strong on the 'pucker power' and whose aesthetic resembled a beautiful amber base, with addition of mouse turds.

Not really what I was going for.  So --- adjust and re-test and until it is JUST RIGHT --- keep it in the kitchen.

Indian Pork & Apricot Chutney Sandwich - Version 1. Close by no cigar... back to the kitchen it goes.

Salt demands immediacy and response.  Sugar demands patience and timing.

Thus the reason I never rush a cake.  Sugar does not like to be rushed.  She likes to take her time.  She commands respect and discipline and in exchange she brings divine pleasure to your life.

It is worth acknowledging that we are half-way to where we want to be.  It keeps us moving forward to our final destination.

The final results will be ready this afternoon, appropriately adjudicated by a willing test subject, then lovingly transcribed for readers.  Prepare yourselves for Double Dark Chocolate Raspberry Cake, tomorrow. 

Pure pleasure in chocolate form, from the Gypsy Kitchen.  Unless of course --- I get spanked by sugar.

Double Dark Chocolate Raspberry Cake - just the cake. Sugar, you Divine Goddess you...

Inspiration strikes in the most unlikely of places.  Over the weekend, as we traipsed over the countryside trying to avoid the Royal Couple in their whizzing black sedans and police escort as they went about their royal duties (blocking roads), we found ourselves on the patio of one of our favorite pubs.

Beverages appeared.  Snacks soon followed and in that line up of tapas was a most disappointing chicken satay... which lead us down the slippery slope of "there is no excuse for bad food".

It's true.  A bit of forethought and some flavor was all that was lacking.  This was a phoned in effort.  Thankfully, our server agreed, the kitchen sent out a fresh attempt (while better, still dry and lacking in taste) and the item was deleted from our bill.

On our high horse of "there is no excuse for bad food" we decided to create our own take on a satay salad; packed with bright, Asian flavor - a joint effort in the Gypsy Kitchen with Chef B., him leading the charge on the marinade and my take on direction & interpretation.

A cold vermicelli salad with bright fresh veg, lightly dressed with a lime, rice wine vinaigrette.  Hot chicken satay, moist, pull-apart tender (and totally delicious) finished with a peanut sauce.  Balanced harmony in summer cooking, with a couple of "secret" techniques that make this satay a new favorite.

Chef B. : "Hey I'm just a French guy and I've never been to Asia, but I know that tastes good."

Right you are Darling, among the best satay I've ever had... in any country.  Authenticity and intensity.  Never comprise on taste.  The galangal really makes it pop.

Combining garlic, ginger, galangal, lemon grass, lime leaves, a hint of chili, cumin, curry (powder and leaves) and coriander we have a gooey pulp that is base of flavor that will move your pallet throughout the dish.

Marinade, beaten to a pulp!

For the chicken; we take the satay base (aka: goo), mix with a light soy & some oil.  In the peanut sauce, we infuse water with 2 tablespoons of the (reserved) satay base for a continuity of flavor & aroma, and in the dressing, the infused water is added to sesame oil, rice wine vinegar & a touch of soy for an herbal brightness and light acidity for punch.

It's a tasty satay three-way.

And just how, pray tell, do you get that fall-off-the-stick, melt-in-your-mouth tenderness we're going for?  That my friend is technique.  Using dark, skinless, boneless chicken thighs we cut them into chunky, thread-able pieces, placed them between to pieces of plastic wrap and gave them a good with the bottom of a frying pan.

Pounded thighs, bashed spices... violence in the kitchen.

The point here is to gently break the fibers of the meat. No need to go crazy, we worked them for a few seconds each, flattening to about 1/3 of an inch thick. Then dropped the chicken pieces into the marinate and refrigerate for at least 90 minutes, preferably overnight.

The result was a smooth, buttery texture.  This applies equally well in any dish where you want marinated, tender chicken.  (Dark meat has more fat and therefore more flavour than white meat and is a favorite in the Gypsy Kitchen. It's often cheaper too.)

Being summer, I'm moving the cooking outdoors.  I want light, I want cool,  I want simple.  But simple is surprisingly hard to do.  Miss a layer of flavor and you have "boring" - balance is key.

We choose rice vermicelli as a starch base with bright fresh vegetables for a simple clean taste.  Rice pasta cooks in minutes; rinse well, toss with a bit of oil and it will refrigerate for days.  Also travels well if a person were to be heading for the cottage or to a pot luck in the neighbours backyard.

Loved this marinade so much I doubled the recipe and now have scallops soaking for tomorrow. Only limited by your imagination.

Don't let the list of ingredients intimidate you, I broke it down into three sections for ease in preparation, or if you wanted to make teh satay as a stunning appetizer, but basically it's much of the same in different quantities. 

Good ingredients, good technique and a whole lotta' love, and you've got great food.

Let's get cooking... we've not phoning this one in.

Thai Summer Satay Salad

Prep time: 1 hour
Cooking time: 15 minutes

Ingredients:

3 cloves garlic, crushed
1 tablespoons ginger, sliced
1 tablespoon galangal, sliced
2 fresh, red chilis, sliced
3 lime leaves
1 1/2 teaspoon cumin powder
1 1/2 teaspoon curry powder
1/4 cup fresh packed coriander leaves
2 generous pinches, dry curry leaves
2 tablespoons vegetable oil
1/2 teaspoon 'light' soy sauce
1 pound (approximately 6) boneless, skinless chicken thighs

1/4 cup peanut butter
3 teaspoons sesame oil
3 teaspoons *marinade infused water (see method)
2 tablespoons coconut milk
1 dash of hot sauce (to taste)
1 dash of light soy sauce (to taste)

1 package rice vermicelli noodles
1 carrot, finely sliced (or shredded)
1/2 a red pepper, finely sliced
1/2 cup fresh snow peas, finely sliced
2 green onions, finely sliced
1/4 cup fresh, chopped coriander
1 tablespoon sesame oil
1 tablespoon *marinade infused water (see method)
2 teaspoons lime juice
2 teaspoons rice wine vinegar
1 teaspoon sugar
1 dash of hot sauce (to taste)
1 dash of light soy sauce (to taste)
chopped, roasted peanuts (to finish)

Method:

1. In food processor combine garlic, galangal, chilis, lime leaves, cumin, curry, coriander & curry leaves. Pulse lightly until mixed to course paste. In this recipe, we went old school with a mortar & pestle to crush the ingredients together until both fragrance and flavor fuse.
2. *Reserve 2 tablespoons marinade 'pulp' in small bowl, add 1/4 cup of water to infuse flavor, let stand 15 - 20 minutes.
   Strain & reserve.
3. Cut thighs into three equal(ish) pieces, and gently 'pound' between two sheets of plastic wrap to approximately 1/3 of an inch thick. Drop into marinade, coat well, refrigerate (turning occasionally) for a minimum of 90 minutes (as long as 24 hours). Remove chicken, rush off excess marinade and thread onto skewers for grilling.
4. Place on hot grill, brush with oil if necessary. Grill for approximately 10 minutes, turn as meat begins to darken and char until cooked.  Remove from grill and serve immediately on dressed salad, with peanut sauce.

Peanut Sauce:

1. In a small bowl, add peanut butter, whisk to breakdown.  Add drizzle of sesame oil, whisk, this will make it looser, smoother.  Add drizzle of marinade infused water, this will encourage it to congeal and thicken.  Repeat, alternating between the oil (fat) & infused water (liquid) until sauce is smooth and harmonious in favour. 
2. Whisk in coconut milk.   Add hot sauce and soy sauce if needed for heat and seasoning balance. 
3. Let stand at room temperature for 30 minutes to an hour.

Gypsy note: Keep in mind this sauce will intensify as it stands, at room temperature.  The heat will be truer, the flavours will bind and it will take on a new character.  Leftovers can store in the fridge for up to a week.

Chilled Vermicelli Salad:

1. In a medium sauce pan bring salted water to a boil, add rice vermicelli, cook (according to package instructions) until translucent (approximately five minutes).  Drain.  Rinse with cold water.  Shake off excess water and chill.
2. In small bowl, combine seseme oil, lime juice, rice wine vinegar, marinade infused water and sugar.  Whisk to blend.  Taste.  Add soy and hot sause as needed.
3. In a large bowl add cold rice vermicelli, sliced carrot, snow peas, red pepper, green onions & coriander.  Toss with vinaigrette.

Gypsy Note: to be honest I reverse engineered this vinaigrette - tossing the noodles in sesame oil, adding the liquid/acid and sugar (etc) then tasting, until it was spot on.  I call this "winging it".  It's fun. So long as you have approximately 1/3 oil to 2/3 acid, you're good.

To plate: start with a portion of vermicelli salad, two to three satay sticks, a generous dash of peanut sause and finish with chopped peanuts.  Serve immediately.  Do not pass go, this is too good to waste, and even better the second day.

Go forth.  Make good food.

Extra chilis... for the brave.

Because - I'm sweet enough already. 

A day in the Gypsy Test Kitchen.  It started innocently enough... looking for a savory waffle delivery vehicle for some hollandaise and a bit of egg for Mother's day.  Next thing you know I'm hip deep in batter, venturing into new territory, digging things out of the fridge.  I'm not sure (because I was full and haven't tasted it yet) but I may have jumped-the-shark with the Hoisin Chicken Waffle.

What can I say, I was on a roll after the Buttermilk Black Pepper Bacon waffles, which was wicked and made it into the Bacon-Waffle-Grilled-Cheese Sammich post. 

Thrilled with the other cheesy takes, moving in an interesting direction.  I'm undecided at the moment if you will see the Ricotta Chive or the Parmesan for our Mother's Day Brunch menu. Cheddar Green Onion was great and I'm rather in love with the Feta Olive, by far the most aromatic of the savory waffles I tested. 

You know when the neighbours start dropping by asking "what are you COOKING?!" you're on to something. 

Sooner or later I'm sure you'll see all of the recipes, but if there's one in particular you'd rather see sooner, as opposed to later - let a Gypsy know. 

It's fun to play in the kitchen!

Parmesan Waffles... sharp, earthy.

Ricotta Chive Waffles... light, bright.

Cheddar Green Onion Waffles... indulgent, crisp.

Feta Olive Waffles... fragrant, moist.

Hoisin Chicken Waffels... hmmmm.

Sandwich - really does not apply here.  The very word conjures up rules about crusts, watercress and cucumbers.  

When you take a buttermilk waffle and make it into a Buttermilk Black Pepper Bacon Waffle, coat it with butter, grill it in a pan and melt a half cup of cheese between those two slabs of bacon-y waffle divot-ed goodness... that my friends is a SAMMICH.

What is a waffle anyway?  Just a delivery system for sauce, often in the form of syrup.  In this application, I've nixed the syrup... not because I don't like it, but because I know that the maple syrup in the pantry is the real deal and if I open the can, I'm done.  It will call to me in the middle of the night... 

"Gypsy... baaaaa-bee... " it will plead, like a needy lover.
So.  No syrup. 

Next question: "Did you drain the bacon before you mixed it in the waffle batter?"
Answer: "Good heavens no. Why on earth would I do that?  No, I added the bacon fat right into the batter, 'cause that's the way I roll."
Question after that: "Could I use vegetable oil and turkey bacon?"
Answer: "Ummmm... suuuuuuure.  You know what you should try with that?  Syrup." 

Waffle recipes generally call for a 1/2 cup of fat/oil/melted butter.  In this recipe; substituted half the oil for bacon fat... and skipped the salt all together, the bacon brings enough salt on it's own. 

Well, that's enough chin-waggin' it's a grilled cheese sammich for Pete's sake how much more gum-flappin' is really necessary? 

Pairs well with; an ice cold beer and... play-off hockey.

Bacon Waffle Grilled Cheese Recipe

• Prep time:  20 minutes
• Cooking time: 45 minutes

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 2 cups butter milk
• 1/4 cup vegetable oil
• 1 tablespoon white sugar
• 1 tablespoon baking powder
• 8 - 10 slices of peppered bacon (diced, cooked & cooled)
• 1/4 cup rendered bacon fat, cooled
• 2 cups aged Canadian Cheddar (the sharper, the better)
• 2 tablespoons butter, melted

Method:

1. Preheat waffle iron.
2. Beat eggs in large bowl with hand mixer until fluffy.
3. Stir in flour, milk, vegetable oil, sugar, baking powder, salt and mix by hand or with electric mixer until smooth.
4. Add cooked, crisp bacon and up to a 1/4 cup bacon fat, fold in to batter.
5. Coat waffle iron with a thin layer of oil or non-stick cooking spray if needed.
6. Pour batter onto waffle iron and cook until golden brown.

For the grilled cheese part...

OK let's pretend you've never made a grilled cheese in your life.  

Allow waffles to cool.  Brush one side of waffle(s) with melted butter.  Place one waffle, buttered-side down, in non-stick pan over medium-low heat.  Add 1/2 cup grated aged cheddar, place second waffle on top, buttered side up.   Allow cheese to melt, about 3 minutes.  Carefully flip to toast other side of waffle, about 3 minutes. 

Remove from heat, cut and serve... with pickles... or syrup or BBQ sauce whatever it is you eat with your bacon-waffle-grilled-cheese-sammich. 

I is goin' pickle.

Every second Sunday we feature a little slab of happiness on Food Gypsy... bacon is gooood.

Plus,  April is "Veg Head Month" but we don't want to go to fast into this while veggie thing.  So, veggies with bacon.
Mmmmmmmmmmmmmmm.

Four ingredients (six if you count seasoning) and you have a veggie dish that kids (of all ages) go crazy for.   Even haters of brussels have been converted by "Green Candy".

Roasted, those wee cabbage brains take on a sweet taste.  Roasting together with bacon fat, and some big juicy sultana raisins and they become pop you our mouth addictive.

How easy is that. 

Green Candy - Recipe

Ease of Preparation: Easy
Time: 45 minutes
Serves: 4

Ingredients

1 1/2 Pounds bushel sprouts, whole - cleaned & prepped

6 Slices of lean smoked Bacon, cut in 3/4inch pieces

1/2 Cup large sultana raisins

1 Tablespoon olive oil

Salt & pepper, to taste

Preheat oven to 350*F

Method

1. With pairing knife cut small "X" in bottom of each brussel sprout. This helps heat to penetrate the stem so they cook evenly.
2. In large bowl toss brussel sprouts, bacon & raisins with olive oil to coat.
3. Evenly distribute, one layer deep in shallow roasting pan.
4. Place in 350*F oven for 20 minutes, remove and gently turn, return to oven 20 - 25 minutes.
5. Season as needed and serve.

That's it.  Serve as a side or as a snack.  Consume with great abandon. This has got to be good for you.

Bacon makes everything better.

This isn't a complicated dish.  Quite the opposite.

It's simple, hardworking food. Just a little somethin' I learned from Mom.

Beef short ribs are perhaps one of the most underrated cuts of meat. At first glace they're short, fatty, bone-in chunks of beef.  Handle them wrong and you have greasy, tough, chewy chunks of beef.  Treat them with a little respect and a bit of  love, and you have rich, flavorful, tender fall-off-the-bone, beefy goodness.

In the winter months this was a dish that made a frequent appearance in my Mother's kitchen. She would fill her big dutch oven to the brim, slow braising the ribs and vegetables, turning on occasion, the steam rising and setting off the smoke alarm.  The whole house would fill with the rich aroma of something truly wonderful and the dogs would walk through the kitchen, noses high in the air, breathing deeply.

Using only root vegetables, a bit of oil, dash of herbs, salt & pepper and a few humble short ribs, she created a mountain of food.

It was years later that I realized how far my Mother extended the family budget by using the least expensive cuts of meat, buying bulk in-season, cold storing things like cabbage and potatoes, canning jars and jars of peaches & tomatoes, taking advantage of every discount and still turning out amazing meals that never lacked in flavour or quality.

I learned a great deal in my Mother's kitchen.

The value of meat that was well marbled, because that fat is where the flavour is.  How to handle a tough cut with low heat and some extra time.  How to scrub root vegetables well and, unless the skin was in some way unsightly, to leave it largely intact on things like potatoes & carrots because so much of the nutrient value lies in that 1/4 inch just below the skin.

But most of all I learned the value of a dollar.  I tell you, I can strech a penny so far I could knit a sweater made of copper wire.

In fact, many of the recipes that we feature on Food Gypsy have humble beginnings; inexpensive cuts of meat, easy to find ingredients, simple techniques.  Done well and handled with grace they turn the heads of even those with the most discerning palate.

As the cold of winter lifts, and the last of the larder is emptied before green things begin popping out of the ground --- this is my take on Mom's classic and a prime example of that farmhouse thrift.

I picked up two packages of (smaller) short ribs (on sale) for under $5, added four medium potatoes, five carrots, two onions, seasoning, a half cup of beef stock and some olive oil - all in, this meal (four servings), cost about $8.20 to produce.

I even used the snazzy 'rainbow carrots' - just for fun.  Mom would be so proud.

I hesitate to list this under recipes as it is essentially a list of ingredients and nothing more under method than "place in 300*F oven, remove from oven, place back in oven, remove from oven"... with the possible exception of the addition the beef stock.

It's just that simple. Just set the timer, a couple of minor adjustments and 90 minutes later call the kids for dinner.  The ultimate multi-tasking meal.

Go do something fun.  Let dinner cook in its own wonderful juices.

The wine & mustard, both from France. He didn't use the mustard... he didn't dare.

The ribs braise themselves.  The vegetables likewise, and with a little au jus and a bit of time you have a pot full of flavour and aroma.  This was a meal from home that I made for the French Chef in my life and it was perhaps the deepest home run yet.

Right.  Out.  Of.  The. Park.

This is a man that has spent his entire career creating and re-creating menus in some very fine kitchens but it is the simplest of foods that win him over.

When he is silent at the table it could mean one of two things... he is considering how to critique without crushing my delicate soul (assuming one wants to get laid at some point, one never crushes one's woman over the meal she has so kindly prepared for you) or he's having a moment.  I steeled myself for the former but was thrilled to find it was the latter.

"I simply would not change a THING.  This is perfect.  Simple.  Tasty.  Perfectly prepared -- the most common mistake most people make with a meal like this is that they overcook the vegetables and then they begin to breakdown." He smiles. "When people ask me what kind of food I like and I say 'simple food' this is what I'm talking about... it's... just..."

"Honest?" It's the only word that truly fits, it's not pretending to be anything other than what it is...  braised short ribs.

He looks up "yes, honest is the perfect word." There is a long pause as he contemplates life and short ribs until the final announcement... "I'm having more!"

I love it when he dances in the kitchen, particularly when I'm the one doing the cooking.

(Just for the record, not every attempt is a home run with Chef B. When I miss the mark, I am given notes and off I go back into the kitchen.  My adaptation of my Grandmother's Hot Fudge Cakes is one example (now on the fifth test run) along with my Caribbean Gypsy Ribs (moving into round three.)  I hope to get passing grade soon.  Only the best for my Foodie Gypsies.)

His contribution to the table was a rummage in the closet/wine rack... this required moving two sets of golf clubs, the vacuum cleaner and a couple of boxes (amid some rather colourful French) to produce a bottle that required dusting -- Henri Montagny Pommard Les Poisots, France.  A ripe, fruity Pinot Noir, the noble red grape of Burgundy, with a slight acidity but enough of a back end to pair well with a robust meal.

You can take the boy out of Burgundy... but you cannot take the Burgundy out of the boy.  Well chosen.  Such a fine grape for such a humble meal.

Just honest, good food.  Nothin' fancy.  Thanks Mom.

Braised Short Ribs a la Gypsy - Recipe

Ease of Preparation: Easy
Time: 90 minutes
Serves: 4

Ingredients:

• 3 Pounds Short Ribs, bone in
• 4 Medium potatoes, quartered
• 4 Carrots, cut into two bite pieces
• 2 Onions, quartered
• 4 Cloves of garlic, whole, crushed
• 1/2 - 1 Cup of beef stock
• 1/4 Cup olive oil
• 1 Teaspoon dried thyme
• 3 Bay leaves
• Salt & pepper to taste

Preheat oven to 300*F

Method:

1.  In large oven proof pot, place short ribs one layer deep, drizzle with 2 tablespoons of oil, sprinkle with 1/2 teaspoon of thyme and season with salt & pepper.  Gently toss to coat.  Place, covered in 300*F oven for approximately 30 minutes, until fat is rendered from the meat and the meat is shrinking off the bone slightly.
2. While short ribs cook, prep vegetables in a large bowl with garlic.  Drizzle with 2 tablespoons of oil, sprinkle with 1/2 teaspoon of thyme, add bay leaves and season with salt & pepper.  Gently toss to coat, and set aside.
3. Remove short ribs from oven, remove short ribs from pot, placing in large bowl and reserve.  Using a spoon or ladle gently remove excess fat from the drippings in the bottom of the pot.  Add beef stock to juices (the amount will vary depending on the amount of natural juices you have, and how salty it might be), place pot over medium heat and reduce if needed.  Taste.  Season as needed.
4. Add seasoned vegetables to stock, cover and place back in oven for 30 - 40 minutes, until vegetables are just cooked and still firm.  Remove from oven.
5. Add short ribs to the top of the vegetables, one layer deep and return to the oven for 20 minutes.   Remove from oven. Let rest, without heat - uncovered - for 10 minutes.

Serve with lightly toasted sourdough bread, a hearty bottle of red and a drizzle of that beautiful short rib, vegetable infused juice in the bottom of the pot.  It's too good to waste.

Honestly.

Let's Talk Bacon. The Food Gypsy Guide to all things BACON.

It dawned on me whilst planning Sunday "slabs of religion" posts the other day that there are so many options when it comes to bacon and pork belly products in general.

Time for an installment of Food Gypsy 'CSI' (Corinna's Secret Ingredient) - The Beauty of Bacon.

Most (pork consuming) cultures have their own version of bacon or cured pork.  Some are smoked.  Some are sweet.  Some are straight and flat.  Some are round and lean.  Some are round and streaky.  Some are oblong.  Some are square, and all are salt cured pure pork joy.

Bacon available at the Glebe Meat Market, Ottawa. Starting at the top, right to left; Double Smoked Bacon, Canadian Bacon, Pancetta, Canadian Cornmeal Bacon and American or Side Bacon.

Then we have variations on a theme... double smoked, pepper crusted, maple cured bacon.  Each with a unique flavour profile, adding something different to each application.

Consider this a primer of sorts on bacon - a reference point. This way, instead of redundant explanations we can simply point you back to this post if you are fuzzy on just what we mean when we say "Whiltshire Bacon"...  and we will say "Whiltshire Bacon" because we just LOVE that stuff.

Raw, uncured pork belly - bacon before it's bacon.

So --- just what is bacon anyway?

Simply put - bacon is pork that is cured using large quantities of salt, either in brine or in a dry packing; the result is fresh bacon (also known as green bacon).

Fresh bacon can be further dried for weeks or months in cold air, boiled, or smoked.  Fresh bacon must be cooked before eating.  Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.

Bacon is prepared from several different cuts of meat.

It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as "streaky", "fatty", or "American Bacon" outside of the USA).

The side cut has more meat and less fat than the belly, and is typically the cut you would find in the United Kingdom as 'bacon', most traditionally referred to, in North America, as - Whiltshire Bacon.

Bacon can also be prepared from two distinct back cuts: fatback, which is almost pure fat (no photo reference), and pork loin, which is very lean.  Bacon-cured pork loin is known as Back Bacon or Canadian Bacon

In France, they don't use bacon but Salt Pork (then cut into pieces they call Lardons) --- the difference being the brine (or dry packing). Also, Salt Pork is not smoked.  When used in (classic) French cooking, Salt Pork is first blanched to remove impurities then cut and cooked, making it less salty and more tender.

In China and other Asian nations; salt pork and salted, dried pork belly, double for what we in North America would typically call 'bacon'.  (photo reference to follow)

Bacon brine also has added curing ingredients; most notably sodium nitrite, and occasionally sodium nitrate or potassium nitrate (saltpeter); sodium ascorbate or erythorbate are added to accelerate curing and stabilize color.

Bacon is not ham.

Here again, the difference is in the brine, as well as the various flavourings used such as brown sugar or maple syrup. Today, a brine for ham, but not bacon, includes a large amount of sugar.  Historically, "ham" and "bacon" referred to different cuts of meat that were brined or packed identically, often together in the same barrel.

If  sugar is used in a bacon process, sodium polyphosphates are added to improve sliceability and reduce spattering when the bacon is pan fried.

Pancetta, Italian Bacon. I'd like to thank Italy for this bacon's convenient round shape.

In Italy they have Pancetta, a streaky cured bacon, which is often formed round (super convenient on top of a burger). Some refer to prosciutto as a bacon, I've heard it called "the ceviche of bacon" but if you go by the traditional definition, accounting for both cut and curing technique - prosciutto would be qualified as a ham so the "the ceviche of ham" would be a more correct reference (but not nearly as catchy).

I love to cook with bacon, it truly is one of my favourite (not so) Secret Ingredients.

I love the creamy fat that pork offers and the salty, often smokey, flavor that bacon brings to meats, seafood, sauces, sandwiches, vegetable dishes... ice cream... tooth paste.  (It's been done.  And you thought I had a bacon problem.  Ha!)

Study up.  There will be a quiz --- plus multiple applications.

Because everything's better with BACON.

Best Valentine's Day Card EVER. Thank you to Food Gypsy reader Erin Kelly. That... is a whole lot a' love!

My first Vindaloo, will not be my last. Yes, it's spicy.

In Indian cooking a vindaoo is akin to a spicy stew and is a favourite in most curry houses, where you'll often find it mixed with potatoes. No potatoes here my friend, just tangy, spiced lamb marinaded and cooked to perfection.

I love a good vindaloo, having eaten my fair share in Indian restaurants all over North America, I know a good one when I smell it.   (It's a ginger/tamarind thing.)  The twist on this particular vindaloo is the tomato, which balances the heat of the ginger, cayenne and chilis, and complement the richness of the tamarind; an idea I borrowed from a restaurant in Surrey, BC Canada who stubbornly refused to disclose a recipe.

Fine... I'll wing it.  See if I care.  No mention for you.  Ha, take that.  Who do you think you are, the Colonel?

I'm kidding of course, they are perfectly entitled to keeping their secrets.  Who doesn't have a 'secret family recipe'?   The Lower Mainland of Canada's most western province has a large, dynamic Eurasian population and an equally large number of (amazing) Indian restaurants.

Reasons to keep secrets.  Best dam vindaoo I ever had.  Brought tears to my eyes.

What made the difference was that layer of tomato flavour in the dish that was my inspiration when making this, my first Vindaloo, which according to Food Gypsy Technical Advisor, Chef Benoit Gelinotte I "knocked out of the park."

"Best lamb vindaloo I've ever had Darling!" He didn't just have seconds... he had thirds.  Then he complained that he ate too much.

I'll take that as a compliment.

It was later raved over by my gals when I took it along to a little Detox/Physic afternoon soiree hosted by the lovely Laura Mainella.   Because nothing says 'afternoon fun' quite like a vindaloo (OK, so I many have made to much... it still rocked, am I right ladies?!)

Here's my recipe, it's not a secret.

Sultan's Rice, Mango Curry Chicken and Lamb Vindaloo, from the Gypsy Kitchen...

Lamb Vindaloo Recipe

Ease of Preparation: Easy
Time: 90 minutes (+ marinade)
Serves: 4

Ingredients:

• 1/4 Cup vegetable oil
• 2 Cups onions, thinly sliced
• 1 Teaspoon ground cumin
• 1 Teaspoon ground mustard
• 3 Teaspoons turmeric
• 1 1/2 Teaspoons red (cayenne) pepper
• 1/2 Teaspoon chili flakes (or more)
• 3 Teaspoons paprika
• 1 Teaspoon ground cinnamon (optional)
• 1 Can tomato paste
• 1 Cup tomatoes, roughly chopped
• Hot water (to cover)

Method:

1. Cut lamb into 3/4" cubes. Place lamb and the bones in a non-metallic bowl (or ziplock bag) with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
   Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
2. Heat 1/4 cup oil in large skillet (or oven-safe pot) over medium-high heat.
3. Add onions and saute until brown, stirring constantly to avoid burning.  Add the puree.
4. Reduce heat; add cumin, mustard, turmeric, red pepper, paprika and cinnamon. When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb, reserving the marinade.
5. Cook until slightly seared (about 10 minutes).
6. Add tomato paste and cook slightly, stirring constantly to avoid burning.
7. Add (hot) water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, add tomatoes, then lower the heat and simmer, covered (about 45 minutes) or place, covered in preheated 350* oven for (30 - 45 minutes), until meat is very tender and vegetables are dissolved into the sauce.
8. Remove from heat.  Allow to stand 10 - 15 minutes

For this recipe I used meat from a half leg of lamb. As a dryer (read less fatty) cut, it holds together well in a braised stew like this one. Serve with rice and naan for a great Eurasian meal along with our Mango Curry Chicken (click for recipe), or alone.   In the top photo we finished with a little plain yogurt and chives to cut the heat as we were serving it 'dip' style with naan.

For our "Sultan's Rice" seen above, add a handful of slivered almonds, sultana raisins, flaked unsweetened coconut and dried figs to 2 cups of rice.   Add 1 1/2 cups of water and 1 1/2 cups of chicken stock, salt to taste, about a dozen whole cardamom seeds and the same amount of whole cloves.  Stir and bring to a boil over medium high heat, cover and immediately reduce heat to lowest setting and cook for 20 - 30 minutes, until tender and fluffy.

This spicy, fragrant rice has both texture and flavour, plus a hint of sweetness to counterbalance the heat of tangy vindaloo - a true delight on your lover's tongue.

Part of our little tribute to India 'Bollywood Week'  here on Food Gypsy.  Pass the eye liner and cue the dancers.