Sticky Chocolate Pudding for a grey day

Feeling slightly melancholy on a grey week-day, thought that something chocolately could brighten the evening. It had to be simple, too cranky for complicated multi-step recipe. I found exactly what I was looking for in a Nigella Lawson recipe. This really only should be made for and eaten by serious chocolate lovers or for grouchy people you may need to soothe. I was instantly comforted. If I were to consider serving to guests would probably bake it in individual ramekins and serve each with large dollop of unsweetened whipped cream. The picture explains why, not the most of elegant of desserts, but so fantastic.

Nigella Lawson's Sticky Chocolate Pudding

150 g flour
25 g cocoa powder
200 g sugar
50 g ground hazlenuts
75 g dark chocolate, chopped
180 ml whole milk
1 tsp vanilla
40 g butter, melted
1 egg

For the sauce:

180 g dark muscovado sugar (or brown if you can't get)

120 g cocoa powder, sifted

50 ml very hot water

Put all dry ingredients (flour, cocoa, hazlenuts and chocolate pieces in a large bowl. In another bowl, whisk together the milk, vanilla, meleted butter and egg. Pour and mix into the dry ingredients.  Pour the mixture into a large buttered soufle dish, about 20 cm diameter. Mix the muscavado or brown sugar with the cocoa and sprinkle over the top of the batter. Por the hot water over this. Do not mix. Put into an oven preheated to 180°C (Gas 4). After 35 to 45 minutes, the pudding should be firm and springy. Serve immediately with cold pouring cream (whipped cream will do in Canada, unwhipped, as we don't have access to the UK style pouring cream).

Supermarket Tomato - what happened to you (and, for redemption, my favourite tomato salad)

I had forgotten that, once upon a time, the ordinary supermarket tomato actually used to taste like a tomato, (and I do know for a fact that my parents in 1970/80's small-town Canada were not shopping at our local organic farmer's market). This historical supermarket tomato reminder came at a mountain restaurant in Lebanon when we were presented with a platter of fresh vegetables alongside the traditional grilled meats we had ordered.  I ignored the fresh tomatoes, had the look of the dull conventional ones usually presented at mediocre restaurants here in Toronto. Not sure what prompted me to finally taste one, but I did, and this tomato was ridiculously sweet and juicy with perfect texture, with eyes closed, could have been one of my favourite heirloom varieties, the Black Prince. So, started thinking about what exactly has happened to our tomatoes in North America and with a little searching came across the following article on Barry Estabrook's new book exposing the tomato industry.  Will make you steer clear from those conventional piles at your local supermarket.

http://www.npr.org/2011/06/28/137371975/how-industrial-farming-destroyed-the-tasty-tomato

Tomato Salad

For this salad to work, you really have to use a flavourful tomato - any combination of heirloom varieties or even small cherry tomatoes would work. If you don't have such a tomato, don't bother.

3 or 4 medium heirloom type tomaotes, chopped into smallish chunks
2 small garlic cloves
2 tsp of red wine vinegar
approx. 3 tbsps olive oil (or to taste)
salt to taste
a few leaves of fresh basil, chopped, although I've been know to make without

Crush the garlic into a small bowl and add the vinegar. Allow to steep for about 15 minutes. Chop up the tomatoes and put into your salad bowl. Strain the garlic from the vinegar. Add the vinegar, oil, salt and basil. Toss and serve. I find the salad sits well if you are fan of mopping up seeped tomato juice with some crusty bread.

Drinking Lebanon

Have been lazy in the Toronto heat all week-end after returning from holiday in Lebanon. Our tour could easily have been a Food Network special on the drinks of Lebanon, impossible not to drink constantly with sun beating down on us. A's favourite was jallab, a sweet concoction of date & rose syrup served over ice and finished with nuts. Fresh lemonade was always spiked with a splash of orange blossom water - a new revelation. Post dinner, a hot and humid Toronto evening, too hot for dessert, but wanting something a little sweet - the perfect time to recreate the lemon iced mint drink that was one of my favourites, purchased at a Beiruti sidewalk cafe.

Jallab – with inspiration from a cafe in Byblos

3 tbsp jallab syrup (available at Middle

Eastern supermarkets)

250 ml water

4 or 5 ice cubes

Pistachios or pine nuts

(for a slushie, puree the syrup, ice and water)

Serves 1

Lemon Mint Iced Drink - with inspiration from a Rue Hamra cafe, Beirut

Lemon Gelato - 1/2 pint

Juice of one lemon

7 or 8 ice cubes

handful of fresh mint

1/2 cup cold water

Puree all together in blender

Serves 2

Beginnings

While I'm still somewhat young, before my mind is completely anesthetized courtesy of too long in my office job and having come to terms with the fact that, no, I will more than likely not be doing my master's degree in museum studies...time to start something new. Kitchen has always been comforting for me, hope I can inspire you to find some comfort there too.