Mary Berry Everyday

Mary Berry. What can you say about Mary Berry? Although a food writer and TV presenter since the 1960s, many people (here, at least) have only come to know her more recently as co-judge with Paul Hollywood on the runaway British hit, “The Great British Bake”. Each week on the show (known as The Great British Baking Show in North America) home bakers are pitted against one another, taking on a variety of challenges in order to win the grand prize: a much-coveted crystal cake plate.

I love food shows and this is one of my favourites. My husband, who is not a baker, watches as well…and enjoys the home baked treats somewhat inspired from my watching.

Mary’s bare bone bio is:

  • she trained at The Cordon Bleu in Paris and ran a cookery school at her home
  • in the 1960s she was the cookery editor two major magazines in the UK
  • her first television series came in the 1970s
  • since 1970, she has written 75 cookbooks…and counting

I recently borrowed her new book, “Mary Berry Everyday”, which accompanies the television program of the same name. Having a flick through, there were many recipes that I was tempted to try but in the end I went with the biscuits featured on the cover. And they ARE cover worthy! Melt-in-the-mouth, buttery and with a lovely citrus flavour thanks to fresh orange peel and juice in the glaze. Oh, and easy to bake too.
Two floury thumbs up from me. Borrow “Everyday” and get baking!

— Sandi H.

Mary Berry’s Orange Oat Cookies

Dough

1 c butter, softened
1 c white sugar
Finely grated zest of 2 oranges
1 egg, slightly beaten
1 ¾ c self-raising flour
¼ c oatmeal

Glaze/Icing

1 c icing sugar
¼ tsp orange oil (optional)
2 tblsp freshly squeeze orange juice

Preheat oven to 350F.

Cream together butter and sugar. Mix in egg, oil and 2/3 of the zest. Stir in flour and oatmeal.

Lightly dust a work surface with small amount of flour. Roll the dough into balls about the size of a walnut. The flour will make this easy; stopping them from being too sticky.

Set on prepared cookie sheets, about 8 per sheet as they do spread. Flatten each ball with the bottom of a glass until ½” thick.

Bake for 13 minutes or until just golden at the edges. Watch closely as they burn easily!

Cool on the cookie sheet for 5 minutes before transferring to cooling rack to cool completely.

To make the glaze, whisk together the icing sugar with approximately 2 tblsp juice.

When the cookies are completely cool, spread glaze on top of cookies or drizzle with the glaze. Sprinkle with rest of the orange zest.

Makes 2 dozen.

Lookin’ Not Cookin’

There are thousands…hundreds of thousands…millions probably…of cookbooks out there. And while we don’t have millions of cookbooks at WPL, our collection is impressive and highly popular. Just take a walk down the cookbook aisle at the Main Library (Harper and McCormick have excellent selections too) and you will see just how wide-ranging they are.

Need to learn how to boil water? We have a good selection of very basic cookery books for adults…and for kids too. Have you jumped on the Instant Pot bandwagon? WPL has cookbooks to make the most of the newest small appliance in your home. Does your New Year’s resolution include the Keto diet? We have Keto cookbooks. Making your own pad thai? We have just the cookbook for you.

Like most book selections, picking the right cookbook is a personal affair. A book that catches the eye of one person will be passed over by another. Confession. I will not borrow a cookbook that doesn’t have photos. This being said, beautiful photos does not a great cookbook make.

Recently I borrowed 3 gorgeous new cookbooks. However, when I had time to sit down and actually go through them, I wasn’t particularly inspired by any. In my mind they were cookbooks for lookin’ and not for cookin’.

Coco Cake Land : cute and pretty party cakes to bake and decorate” by Lyndsay Sung has an adorable cake on the cover and many inbetween. Sung is a “…baker, blogger and mama from Vancouver, BC.” and is self-taught. While I admired the cakes, my own cake & cookie decorating skills are rather more basic and my aspirations minimal. Although I wasn’t tempted to try Sung’s recipes I did thoroughly enjoy browsing through her book.

The Little Library Cookbook” was an obvious choice for me to take home. The book, by award-winning food writer, Kate Young, is about the pairing of food with literature. This was Young’s first book and it won a World Gourmand food writing award. I thoroughly enjoyed reading the book quotes, notes from the author, and seeing what food items she had selected from which book. Again, I wasn’t compelled to try the recipes. It’s a beautifully put together book and worth a look. If you borrow it and make something, I’d love to hear about it.

IMG_20181216_1514001Finally, “Baking All Year Round” by Rosanna Pansino. I bake all year round so thought this should be right up my alley. Pansino is a YouTube star whose baking videos have been viewed over 3 billion (yes, billion with a “B”). In 2017 she was named Forbes’ Food Influencer of the Year. With 4 million followers on Instagram and almost 1 million on Twitter, how did I not know about her?

Back to the book though. Baking All Year Round is organized by celebratory occasion and Pansino has some super-cute decorating ideas especially for Halloween. However, be prepared to buy or rent cake moulds, work with a lot of fondant and set aside a chunk of time in which to assemble these goodies, which are guaranteed to greatly impress your family and friends.

Not a “fondant person”, I chose two of her simpler recipes to try. From the Father’s Day chapter, Salted Whisky Caramels and, from Christmas, Snowball Cookies. Both were pretty easy to make. A candy thermometer is a must for the caramels and the cookies should sit longer before dipping them in their snowy coating (icing sugar). I’d give the caramels a 6/10. The texture is good, they are buttery and chewy but the flavour of the whisky does not come through. The Snowball Cookies, a pecan shortbread, are delicious. I used ground pecans and the cookies just melt in your mouth. Something I would definitely make again.

So while none of these books will make it into my personal collection, they are worth a flick through. As are hundreds of others. Now, how to find that spare time…

– Sandi H.

Snowball Cookies

½ c butter, softened
¼ c granulated white sugar
¼ c icing sugar
½ tsp vanilla
1 ½ c. all purpose flour
1 c finely chopped toasted pecans
Pinch salt
Icing sugar to roll cookies in

Preheat oven to 350F.

Grease baking sheets or line with parchment paper. Set aside.

In large bowl with electric mixer beat the butter, white sugar ad ¼ c icing sugar until fluffy. Beat in vanilla. On low speed, blend in flour, salt and nuts until combined.
Roll dough into small balls (walnut-sized). Space 1” apart on baking sheets. Bake 12 minutes or until the bottoms of the cookies start to brown.

Cool on baking sheets 5 minutes.

When cookies are still warm, roll in icing sugar to coat. Set cookies on cooling rack and let cool for another 10 minutes, then roll again.

It Really is Delish!

delish-ht-ml-181017_hpEmbed_8x9_608It’s no secret. I love baking. I love cooking. I love trying new recipes. I enjoy TV shows revolving around food but rarely have time to sit down and watch them. And although I follow some favourite restaurants, chefs and food writers on social media, I am still more old school. Yes, you’ll find me browsing the cookbook section of the library or my favourite bookstores. So, when I took home the new cookbook “Delish”, I wasn’t aware of their “buzzy” background. In case you aren’t either, here’s the barebones version of their story.

Delish is a super popular food website with a very powerful presence on social media:

  • 19 million likes AND 19 million follows on Facebook
  • 1 million + followers on Instagram
  • Over 200,000 subscribers to their YouTube channel
  • 50,000 followers on Twitter

Relaunched in 2015, Delish is all about food and fun. According to their website, they wanted to “…create a place that was as much about delicious, easy recipes as it was about food as a fun lifestyle and cultural phenomenon.” Their youthful, energized team produce almost 200 new recipes a month, which is impressive to say the least. They also share crazy food stories, videos about their fav brands, info on celebrities and their eating habits and a whole lot more via their website and various social media platforms.
I don’t have time to look at their 18,000 + images on Facebook or thousands on Insta but what I did see looked yummmmmmy (that should probably be in caps!).

crack-chickenSo, although I’m not into the super-hype surrounding Delish (and the vibe made me feel a bit old, lol) I checked it out and set about testing a few recipes. The first was Crack Chicken which is basically boneless BBQ chicken wings. They are baked, not fried, and the panko crumb crust gives them good texture. The sauce, scrumptious, although it could be made with less sugar. They were easy to make and just delicious; a 10/10 from my husband, who was very sad there weren’t more stashed away! I also tried the Creamy Chicken Broccoli Bake which was, once again, easy and tasty and comforting on a cold winter evening. For a sweet, I made the Snickerdoodle Blondies. They were moist and rich. The next time I’d only make ½ of the cinnamon sugar that they recommend for sprinkling though.

Three recipes. Three successes. I didn’t have to buy any special ingredients for any of the recipes. There are quite a few other recipes throughout the book that I want to try. Mermaid Lemonade and Prosecco Grapes are on that list, as are Chicken Enchilada Skillets and Avocado Pesto Linguine. For these reasons I am hoping “Delish” shows up under the tree on December 25th for me.

— Sandi H.

Snickerdoodle Blondies

3/4 c. butter, softened
1 c. sugar
1/2 c. packed brown sugar
2 large eggs
2 tsp. vanilla
2 c. all-purpose flour
1 tsp. ground cinnamon
3/4 tsp. baking powder
1/2 tsp. salt
2 tbsp. cinnamon sugar (note from SH: using half this amount is plenty)

Preheat oven to 350° and grease a 9×9-inch pan with cooking spray.

In a large bowl using a hand mixer, beat butter and both sugars until light and fluffy.

Add eggs and vanilla and beat until combined.

In another bowl, whisk together flour, cinnamon, baking powder, and salt. Add dry ingredients to wet ingredients and beat until just combined.

Press batter into prepared pan and sprinkle top with cinnamon sugar. Bake until golden and still slightly soft in the middle, 25 to 30 minutes.

Let cool completely before slicing into squares.

Headin’ South

My Mum is a big fan of HGTV. Not that she is taking on any home renovations but she loves to see what other people are doing with theirs! As for me, I’m more apt to be watching something on BBC-Canada or a DVD borrowed from the library, so when I stopped by one day and Mum was watching a program starring Joanna Gaines, the name was new to me. Checking Instagram later, I discovered that I’m obviously in the minority as Gaines has 9.2 million followers!

In one of those funny happenstances, not long after this I was given a copy of Magnolia Table : a collection of recipes for gathering by Joanna Gaines with Marah Stets. I’d never heard of Joanna Gaines and now here she was, popping up in my life twice.

Gaines, who describes herself as “Wife. Mom. Renovator. Designer. Shop owner. Homebody.” has a number of businesses in Waco, Texas along with husband Chip. They opened their first “Magnolia Market” in 2003 but closed it later as they focused their energy on raising 5 children and expanding their construction company. In 2014, she turned her attention back to Magnolia.

The book looked just beautiful. There was a mixture of images taken around the Gaines’ farmstead and photos of delicious, traditional meals. Apparently this cookbook sold almost 170,000 copies the first week it hit bookstore shelves.

IMG_20181125_1548242I first tried the Chocolate Dipped Shortbread Cookies. They were easy to make and pretty tasty although I have better shortbread recipes, I must say. I forwent dipping them in chocolate and instead used a little leftover icing from another bake and a bit of jam to create little sandwich cookies. My husband liked them…but didn’t love them.

I decided to try a second recipe. I had chicken thawing for dinner and thought I’d use Magnolia Table to create something different. I have to say, many of the chicken recipes were either fried or seemed to require cream cheese, heavy cream or Velveeta cheese. Now, I’m not the most virtuous eater but these rich dishes weren’t what I was looking for. The Almond Chicken Tenders sounded good and I had all of the ingredients in my pantry already.

I simplified the instructions, lightened up the amount of butter and oil, and ended up with a very tasty dish. The coating was light, the flavour from the almond flour was wonderful and the lemon juice added a brightness to the chicken.

While it is an attractive cookbook, I can’t say it’s personally a keeper for my own collection. Besides real BBQ (which I leave to the masters like the folks at Lancaster Smokehouse) I’m not a big fan of southern cooking. I am sharing Gaines’ recipe for the Almond Chicken Tenderloins below but with my own twists. However, if you want to go full-on Southern with this recipe, borrow the book from WPL (there’s just a short waiting list), buy it from your favourite bookseller or you could WIN my copy.

— Sandi H.

WIN “Magnolia Table”

2018-THE-MAGNOLIA-TABLE-COOKBOOK-1_1024x1024To have a chance at winning my copy of “Magnolia Table”:

Follow WPL on Instagram @waterloolibrary

Like the post about “Magnolia Table” with the comment “I love my library.”

The random draw will take place on Thursday, December 6, 2018.

The winner will need to pick their prize at WPL. Good luck!

Almond Chicken Tenders

½ c almond flour
½ c all purpose flour
1 tsp granulated garlic
1 tsp onion powder
1 tsp oregano
½ tsp freshly ground black pepper
½ tsp salt
1 ½ lb chicken tenders, thawed
2 tbsp salted butter
4 tbsp olive oil
½ c sliced almonds (optional)
Juice of 1 lemon
Dried parsley (optional)

Combine dry ingredients and put in large ziplock bag. Add tenders to dry mixture. Seal bag and shake until coated.

In no-stick pan (I used a deep, electric skillet and set it at 325F), melt butter and add oil.

Add chicken (throw away leftover coating) and cook until done. Remove to serving platter.

Add lemon juice and almonds to pan. Cook, stirring continually with spatula, scraping everything together, for 1 minute. Pour over the chicken, sprinkle with parsley and serve.

Outrageous!

I have a few confessions to make. I love cooking. I love baking. I love discovering new recipes. I love cookbooks. Perhaps the most surprising confession? I rarely will buy a cookbook.

I borrow many (many) cookbooks from the library, finding a recipe here, a recipe there. However, very few cookbooks engage me enough to want to own the book forever and try the majority of recipes between its covers.

Family, friends and colleagues regularly share recipes with me, which I love. Sometimes I use good old Google to locate a recipe, especially if I’m trying to finish up something or other that is lingering in my pantry. There is an exception to my cookbook buying “rule”, well, a couple really. One exception is the cookbooks of Ina “The Barefoot Contessa” Garten.

Ina’s recipes are absolutely wonderful. They aren’t overly complicated, are flavourful and always work. Plus, they look awesome. Her roast chicken recipe is absolutely delicious, tender and juice and it looks exactly like the photo in the book. I shared the recipe with my nephew when he was hosting his first dinner party and his friends spent 10 minutes taking photos of the chicken to share online before diving in. Not a bite was left. That’s how good it is. Her chicken salad recipe. The best! Beef Bourguignon …amazing. I could go on and on.

choc_blogThe latest Barefoot Contessa book, “Cook Like a Pro”, was published this year. I believe it’s her 11th! As I wait patiently on the holds list, I decided to go back to Ina’s first cookbook and bake a batch of her incredible, super-chocolatey brownies for a recent family gathering. It has become my “go to” brownie recipe. Always work. Always decadent. Always disappear quickly.

— Sandi H.

Outrageous Brownies

1 cup butter
1 ¾ cup semisweet chocolate chips
2 – 1 oz squares bitter chocolate
3 extra-large eggs
2 tablespoons instant coffee granules
1 tablespoon vanilla
1 cup white sugar
3/4 cups all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 degrees.

Prepare a 9” x 9” baking pan.

Combine the butter and chocolate in a double-boiler. When the chocolate has melted, set aside to cool slightly.

In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture.

Combine flour, powder and salt. Add to chocolate mixture and stir just until combined.
Bake for 20 minutes. Do toothpick test. It is VERY easy to overbake. These should be moist.

Allow to cool thoroughly before cutting into bars.

Note: the original recipe is for a much larger quantity. Although my husband would love that, I usually make 1/2 and that is the recipe that I am sharing above

Bake It Better

The Great British Bake Off has spawned a LOT of cookbooks, from judges (Mary Berry and Paul Hollywood), from winners, and others. GBBO’s Bake It Better : Puddings and Desserts is written by food stylist Jayne Cross.

The Bake It Better series, which came out in 2016, is a new addition to WPL’s collection. The “Puddings and Desserts” volume (#5) with a beautiful trifle gracing the cover caught my eye and, yes, traveled home with me from the library that night.

It guarantees the recipes are tried and true. There are more basic recipes for newbees as well as “show stoppers” for those more seasoned bakers or for those looking for a challenge. I have to say I thought that, although not overly impressive on first glance, the book was interesting and I confess I did find it difficult to decide on which recipe to try so I left it in the hands of my chief tester: my husband.

He took a quick look through, lingered over a couple of recipes (one of which sounded particularly good but I didn’t have the ingredients for…it happens) before choosing the Coconut Lime Rice Pudding.

The pudding was very easy to make and the flavour was good. I chose to add some raisins (what is rice pudding without raisins??) as well as a bit of dried coconut which I think complimented the lime perfectly. I also like a less creamy pudding, so chose to add a bit more rice. The recipe made quite a lot of pudding so we’ve ended up reheating and it was scrumptious. The lime came through even a bit stronger second time round.

In my opinion, this cookbook is definitely worth borrowing but perhaps not worth buying, but you borrow it from the library and be the judge.

— Sandi H.

Coconut Lime Rice Pudding

For the Pudding
2 tblsp butter
½ c rice
¼ c white sugar
1 – 400 ml can coconut milk
400 ml homogenized milk
Grated zest of 2 limes
For the Sauce*
¾ c fresh or frozen raspberries
¼ c white sugar
Juice of 1 lime

Preheat oven to 275F.

To make the pudding, put the butter in a heat/oven proof casserole. Set over element on low to melt. Stir in rice, then sugar. Stir for 5 minutes or until the sugar melts.

Add in both milks, stirring. Bring to a simmer. Remove from heat. Stir in zest. Cover casserole with foil and bake for 1 ½ hours, stirring every 30 minutes.

While the pudding cooks, make the sauce. Put raspberries, sugar and lime juice in small saucepan over low. Heat, stirring, for 4 to 5 minutes or until the sugar has dissolved and the raspberries start to soften.

Serve the pudding with warm topped with the sauce.

*Option : if you don’t want to make the sauce, serve the pudding plain, or with raisins mixed in or with a dollop of high-quality red jam on top.

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Boil, Boil, Toil, and Trouble

Preserving the Harvest Without all the Hassle

I grew up on a farm and by this time of year the shelves in our cellar were filled with colourful rows of canning jars while bushel baskets brimmed with apples, pears, potatoes, turnip and squash. Upstairs, our freezer was filled with family-sized bags of beans, peas, carrots and corn from the garden. My parents (and kids once we were old enough) worked together to make our harvest last longer. I loved hearing the “pop” of mason jars as they came out of the canning kettles and cooled on the counter, and watching cucumbers change into the pickles seemed like magic. However, preserving all these fruits and vegetables also seemed like a lot of work! Thankfully, WPL has a large selection of books that make canning, preserving, freezing, fermenting, and storing fruits and vegetables manageable and foolproof.

The canning books at WPL explain everything involved in food preservation, such as pectin, acidity levels, the equipment you need, and the steps to follow to prevent bacteria from ruining your efforts. Each of these books have different tips and recipes. Here are my favourites:

  • Ball is a huge brand name in canning supplies. Their book Ball Canning: back to basics: a foolproof guide to canning jams, jellies, pickles & more explains the whole canning process in simple terms. The book also includes chapters on fruit, fruit butters and sauces, and tomatoes. Each chapter begins with a list of what you will need, tips, and the steps to follow. There is also a “problem solver” and a chart for metric equivalents.
  • Preserving: the canning and freezing guide for All Seasons by Pat Crocker is a beautiful book containing over 500 pages of recipes and information. I especially like that this book is divided by season. You might think the season for many fruits and vegetables is over but there are more than 200 pages for fall and winter produce!
  • The Canning Kitchen: 101 simple small batch recipes by Amy Bronee has a colourful picture for every recipe. I really liked how the author explains the whole canning process in the first few introductory chapters.
  • Foolproof Preserving: a guide to small batch jams, jellies, pickles, condiments & more by America’s Test Kitchen is full of colourful pictures showing you exactly how the food should look at different points throughout the process.
  • Canning & Preserving: 80+ simple, small-batch recipes by Good Housekeeping also includes some recipes to use with their preserved items, such as “Sour Cream-Vanilla Pound Cake with Rhubarb Compote” or “Reuben Macaroni and Cheese.”
  • For those who prefer to watch someone else does canning before trying it themselves, check out the DVD Homestead Blessing: the art of canning. The West Ladies teach the basics of canning equipment and storage, offering advice, tips and tricks.

Freezing is another way to preserve your harvest. The Best Freezer Cookbook by Jan Main provides general tips for freezing, as well as what types of packaging to use, how long items keep, and how to better organize your freezer. It also teaches you how to freeze fresh fruits and specific types of vegetables. This book includes a chart for a whole month of meals, and all the recipes are included.

Fermented vegetables are not only another great way to preserve food but they are full of probiotics and nutrients, help digestion, and support our immune system. Fermented Vegetables: creative recipes for fermenting 64 vegetables & herbs in  krauts, kimchis, brined pickles, chutneys, relishes & pastes by Christopher and Kirsten K. Shockey teaches the science behind fermentation and the tools needed. The Shockeys also wrote Fiery Ferments: 70 stimulating recipes for hot sauces, spicy chutneys, kimchis with kick, and other blazing fermented condiments.

Karen Solomon’s Can It, Bottle It, Smoke It : and other kitchen projects goes beyond preserving just fruits and vegetables. Solomon’s chapter entitled “Spoon It” includes recipes for cornflakes and puffed rice. The “Stock It” chapter has recipes for vanilla extract and Worcestershire sauce.  And another chapter, called “Bake It”, has recipes for bagels, pizza dough, and cakes in a jar with “Stalk It” chapter shows you how to make corn tortillas and chips.

WPL also has books for keeping your harvest in cold storage. Root Cellaring: natural cold storage of fruits & vegetables by Mike and Nancy Bubel explains what types of fruits and vegetables keep well and at what temperature and humidity levels. The authors describe the different types of storage that are possible, how to plan your own root cellar, and how to prepare the items to help prevent spoilage. Recipes at the back of the book will help you use the inventory you’ve stored. The Everything Root Cellaring Book: learn to store, cook, and preserve fresh produce all year round by Catherine Abbott covers the same topics as Root Cellaring and also has lots of recipes. However, this book also includes information on how to dry foods and herbs, as well as chapters on canning, preserving, and freezing.

If you didn’t have time or space for an edible garden this year, don’t despair!  St. Jacobs Farmers’ Market always has plenty of delicious fruits and vegetables plus visiting the market is a great way to support our local farmers. I encourage you to take your favourites from the garden, market or store, and browse our collection to find the preservation recipes you will enjoy in the cold months to come.

— Sandy W.