BODACIOUS BLUEBERRY BRAN MUFFINS . . . a snap to make!

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There is several reasons to call this a bodacious bran muffin.   Most bran muffins taste like crushed cardboard .  Then along comes these bodacious bran muffins filled with yogurt and so  bursting with beguiling blueberries  one can’t believe they are good for you too.    That’s the first reason these are bodacious muffins.  The addition of flaxseed meal gives you a good shot of  omega-3.    There is the antioxidant loaded, vitamin rich blueberries.  Then all the wonderful health benefits of bran and Greek yogurt.  Secondly this muffin recipe tastes “let’s have a second one”  delicious.  And lastly – the muffins are a whizz to whip up.  You can even make them the night before, tuck them in the refrigerator and bake them for breakfast.

There is always something baking in MRS.BUTTERFINGERS kitchen.  The recipe for bodacious blueberry bran muffins await you.

FOUR APPLE CAKE . . . It’s a “doodle” to whip up.

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Don’t you just love a cake you can whip up at a moments notice.  A cake that comes out of the oven and is ready to serve almost immediately.   One that is  a doodle to make.  And a cake that everyone immediately  asks for second servings.

The ingredients are simple.  Eggs, sugar, flour and melted butter.  Some flavouring.  Then at least four kinds of apples.  Any kind of apple works although it is a bonus if one of the apples is the “mushy” kind like Spartan or Macintosh, and use some apples that are crisp, some sweet and some tart.

I time this cake so it comes out of the oven  shortly before I plan to serve it.  It is perfection itself savoring this apple cake while it is still warm.  The generous amount of various types of  apples are suspended in a barely there rich, cinnamon flavoured  batter.

The recipe for Four Apple cake  awaits you on MRS.BUTTERFINGERS.

EASY PEASY DIVINE CHOCOLATE CAKE

 

 

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Today is “chocolate cake day”.   Celebrate  with this extravagant version of a favorite treat.

This gorgeously rich chocolate cake is a snap to make.    It is extremely moist and has a lovely texture.  You require nothing but a balloon whisk, two good sized mixing bowls and either two 9 inch cake pans or a 9 by 13 inch pan.    You can serve it with or without frosting.  Just add a big scoop of ice cream.

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The frosting for this cake is the ultimate chocolate cake frosting – ganache.  It contains no icing sugar – simply chocolate and whipping cream, with a little butter and a touch of corn syrup.  Ganache is the sublime concoction that is used to make chocolate truffles.  Whipped into gentle peaks it almost doubles in volume.  Or you can just pour it over your cakes.  Use any type of semi-sweet chocolate for ganache – except chocolate chips.

If you are a neophyte at baking remember baking is science.  In this recipe the combination of baking soda and baking powder is required as a leavening because the cocoa is an alkaline mixture.  Baking soda is required when there is a high alkaline presence.   Amounts must be precise – too much baking soda or baking powder and your cake will fall.

The recipe awaits you at MRS BUTTERFINGERS. 

THE “GRAND DAMES” OF PRINCE ALBERT

The dictionary  defines  “Grande Dames”  as French: a great lady, especially an older one of great dignity or prestige.  Popular culture defines  “Grande Dames” as slightly flamboyant, prone to extravagant and eccentric fashion and excessive costume jewelry.

I was five years old when I first saw Minnie Jones.  My Mother said it was impolite to stare, but I couldn’t help it.  I had never seen anybody like Minnie Jones.  She was small and slim.   Wearing a black coat with a fur collar.  It was June.    Her hair was flaming red.  She wore a black cloche hat with big purple velvet flowers pinned to the side.  But it was her eyes, her enormous kohl rimmed eyes that captivated me.  Her eyes were black, black as raven’s wing.

War broke out and rationing  began.   We grew Victory gardens,  collected tin cans, held patriotic parades  all for the war effort.    Store shelves were bare,  and almost everything was hard to come by.    I would see Minnie Jones  walking the viaduct down Central Avenue  to the shops.  She lived on an acreage at the edge of town.    Sometimes she pulled a large red child’s wagon, and sometimes her large, mixed breed dog did the pulling for her.    She would go to  the service entrance of Eaton’s grocery department and carry home discarded produce and the tissue paper fruit was wrapped in.

Years went by and Minnie Jones continued to make the long walk into town.  Her black coat became green with age.  The flowers were gone from her hat, and I could see the hem of her skirt trailing down under her coat.  But her hair was still a flaming red and her brilliant black eyes still rimmed with kohl.

I’m ten years old, and  I hadn’t  lost my fascination with Minnie Jones my first Grande Dame.    The story goes that  Minnie Jones  walked into  local car dealership.   The war was over and once again they were able to  sell  new cars.    Several salesman were lounging in the show room waiting for customers.    The veteran sales men would have nothing to do with this town character.  They made a newly hired chap deal with her.  Minnie Jones bought two new cars and paid with cash.   The war was indeed over.   Minnie Jones was starting a taxi company.

I was five when I  had my first cat.    I called him Minnie Jones.  Minnie grew  to be a  big bruiser of a tomcat.  The edges of his ears were tattered from frost bite.  I dressed him in old baby clothes, covered his head with a baby bonnet, and wheeled him around the neighborhood.   To this day I continue to have a love affair with cats  I just don’t dress them in baby clothes.

I’m sixteen years old.    My first job,  working at   Woolworth’s five and dime store.    I worked the cosmetic counter.  This is where I met the second of my “grand dames”,  actually two of them.  They were sisters and you never saw one without the other.  They strolled Central Avenue almost every day,  checking out the shops.    They were tall,  slender,  elegantly dressed generally in beautifully tailored skirts and twin sweater sets, and always in pastel colours.   When they came into the store they lingered over the jewellery counter.  They favoured pearls; pearl earrings, pearl necklaces, pearl pins.   But it was the  cosmetic counter they really loved checking out the newest shades of Max Factor powders and lipsticks.  They wore a great deal of make up, heavily rouged cheeks, eyebrows drawn on, dark red lipstick.  People called them the “Calcimine twins”.   (Calcimine is  a type of chalk-like paint used to paint  interior walls. )    The Calcimine Twins” were true “grand dames”  and they introduced a naive sixteen year old girl to the wonders of cosmetics.

I decided  when I grew older I would be like the “calcimine twins”.    I would never appear in public without make-up.      I  would never wear fuddy-duddy old lady clothes.  And, of course I would never, never grow old.

JANUARY’S SOUP . . . FRENCH ONION . . . SO VERY, VERY FRENCH!

THE BEAUTIFUL EYE

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It is my habit to create little  traditions to mark an important occasion or celebrate a new season.  I like to make the unpleasantly  cold days of January the month I serve FRENCH ONION SOUP.

The prices of vegetables are soaring sky high so the savvy cook looks to locally grown vegetables for the dinner table.  FRENCH ONION SOUP is a classic.    The ingredients are readily available.  The soup is easy to make.     Using chicken stock allows the sweet flavour of the onions to sing.   Gussied  up with rich, deeply flavoured  Gruyere cheese it warms the cockles of your heart and impresses guests and family alike.

We had a bumper crop of onions this past summer.  The bins in the cold room are filled with these golden darling and I have been using them lavishly.  Winter on the West Coast can be damp,  bone-chilling cold.  This is the soup I like simmering away  filling the kitchen with its gorgeous earthy flavour.  Then there’s delicious moment when your spoon breaks the cheesy crust and you sip your way into soup heaven.

Be prepared to shed a few mascara streaked tears when you are slicing the onions but it is definitely worth it.  The following recipe for FRENCH ONION SOUP  LES HALLES STYLE is so very, very French.  You’ll love it.

BLUE PLATE SPECIAL . . . MEATLOAF … classic comfort food!

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Of all the reassuring comfort food  there is nothing better than a perfectly executed, divinely crusty- brown meatloaf.     Served with a generous pitcher of rich gravy  and mounds of creamy mashed potatoes it takes comfort food to dazzling new heights.

In cooking as in most things in life the simple dishes  done well  we appreciate,  enjoy  and remember.  We are bombarded by  magazines, newspapers,  cooking shows and books touting” the latest shout” in food.  Recipes that require endless shopping trips searching for exotic ingredients.  We’re exhausted before we even begin to prepare the meal.

Serve this generous meatloaf  proudly to family and friends.  It is a treasure that garners raves and second helpings.   The combination of ground meat and pork, and sauteing the vegetables gives this meat loaf  its rich, depth of flavour.  Don’t be tempted to skip the sauteing  step.

This old favorite is even better the next day.     Meatloaf cold makes great sandwiches.

Join me in  MRS BUTTERFINGERS kitchen for this classic meat loaf recipe.

WALNUT-BREADCRUMB PASTA WITH A SOFT EGG …. What to make for supper when the pantry is bare

WALNUT-BREADCRUMB PASTA WITH A SOFT EGG

The perfectly cooked soft egg  coats the pasta and adds rich flavour to this rustic dish.  You can whip this wonderfully  different pasta dish up in maybe twenty minutes.  Best part you probably have the ingredients in your pantry.  This recipe is so delicious, so addictive you are going to want to prepare this once a week.  Served with a tossed green salad and you have dinner faster than take-out.     I promise you, you wont be disappointed.

4 large eggs

A piece of French bread baguette, torn into small pieces or 2 ounces of panko or any kind of bread crumbs.  ( a generous half cup will do )

1/4  cup walnuts

3 tbsp olive oil

4 fat garlic cloves, minced

1/2 tsp kosher salt

1/2 tsp freshly ground  pepper

8 ounces linguine – fresh or dried

1/3 cup chopped fresh parsley, either curly or flat leaf

2 tbsp finely chopped fresh chives

1/2 cup (1 1/2 ounces) crumbled goat cheese

Cook the eggs for just 4 minutes and be sure to run cold water over them.  Drain and gently peel.

Place bread in food processor and process until finely ground.  If you are using bread crumbs just add the crumbs and the walnuts and pulse until finely ground.  It’s ok if you still see larger bits of walnuts.

Heat a large skillet over medium-high heat.  Add olive oil (all 3 tbs)to the pan, and swirl to coat.  Add garlic, and sauté for 30 seconds, STIRRING CONSTANTLY.  Add breadcrumb mixture, salt and pepper to pan; sauté for 5 minutes or until toasted, stirring frequently.  The crumbs brown quickly so don’t neglect your pan.

Cook pasta according to package directions.  Add pasta to the breadcrumb mixture; toss to combine.  Sprinkle with parsley and chives; toss to combine.

Divide pasta mixture evenly among  between two warmed shallow bowls, and top each serving with l or 2 eggs and generous pieces of cheese.  Serve immediately.

This serves 2 rather hungry individuals. But in a pinch you could stretch it to 4 people.6