Soupapalooza

I can truthfully say that a river of soup runs through my life.

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The last few days have been the kind of winter cold that makes me long for a nice hot soup. I love soup. When I was doing my Bachelor of Education at York University, I think I had soup every day for lunch. At least I had it often enough that it became a bit of a class joke. I, however, came to realize what a soul-satisfying source of nourishment soup can be.

Childhood: The Canned Years

As a child, I only remember ever having Campbell’s canned soup and at the skating rink learned what I, at the time, thought of as a really risque rhyme:

Campbell’s soup makes you poop,

Down your leg and in your boot.

My Nain made  the most delicious soup of my childhood but even she started with a can. And that can was Campbell’s Cream of Mushroom Soup, which she combined with her own homemade chicken or turkey broth. It was so good and, if I’m making soup from a can, which is rare, it is what I still do.

Adulthood: The Dawn of True Soup

I don’t think I had a truly homemade soup before taking the “Soup, Salad, and Muffins” course at Bonnie Stern’s cooking school and what a revelation! I found that making soup from scratch does not have to take a lot of time and, minute for minute, yields the most bang for your buck of anything produced in the kitchen.

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Homemade soup is so easy and can be rustled up from ingredients you likely already have in your refrigerator or pantry. It works just like the Stone Soup in the classic children’s story. I have been making soup from scratch ever since that eye opening Bonnie Stern class. I have also found that soup has connected me to others in some …odd…(and wonderful) ways.

I Soup Therefore I Am

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“Oh my god it’s Lipton’s!!” -Deanna

I have also discovered that others are interested in soup as well. Once in 1995, when I arrived in the schoolyard to pick-up my daughter, Deanna, from kindergarten, her teacher came hurrying down the steps to ask me about my chicken soup recipe that Deanna had been raving about. Goodness knows what a five year old can say about soup to arouse such interest, but I had to tell the teacher that this most wonderful soup was Lipton’s Chicken Noodle dry soup mix. (At that stage in her life, Deanna had a strong preference for processed foods). LOL.

Another time, the creator of the food show that used to be held on the CNE grounds, was looking for some sure-fire, nutritious recipes to include in their promotional materials and approached me. She hoped that I, as the mother of five and a recognized neighbourhood good cook, might have something that  would fit the bill. My Carrot Soup recipe was the first thing to spring to mind; its almost impossible to get wrong, very nutritious, and an excellent way to sneak other vegetables past the picky eaters which some children can be. And, so a soup came to be my first officially published recipe.

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Making Stone Soup

Over the years, soup and the act of making soup has provided the medium for some great learning and community building experiences. I made Stone Soup with my own kids using the recipe from the story. We would begin by finding a good stone on our way home from school. Once we found a stone that we liked I would give it a good scrub, then boil it for 15 minutes and allow it to cool before starting the soup. After rummaging through the fridge for ingredients we would simmer the ingredients and then puree the soup for a thickened liquid and voilà. Fun Fact: The rock adds nothing, but it managed to trick Deanna into eating a healthy soup. I later made this soup with the children in my classrooms because with Stone Soup, the more that goes into the pot, the better the soup.

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Vegetables?

In my MumNet group we chopped veggies and made Ribollita to take home while reconnecting after a break.

For the past few years a friend of mine has been active in organizing a group of us from the neighbourhood to make soup in support of Soup Sisters – an organization that provides warm soup to women in shelters and hostels. Most of us met years ago as young mothers with kids at the same school and the soup making has been a great way to touch base now that we’ve evolved beyond the school yard. As we chat and chop away an evening under the guidance of several chefs and soup experts, we produce gallons of soup.

When my mother and mother-in-law were ill and unable to eat most things, especially solids, homemade soup was the answer and for several years I was making batches of soup up to three times a week and sending it out in big, plastic juice jugs.

I can truthfully say that a river of soup runs through my life.

Soup 101

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No recipe is required to produce a good soup. At the very least you need water and one other ingredient (and a stone if you’re making that soup). Obviously this will not yield the soup of your dreams.

Soup is the most forgiving thing you can make in the kitchen, allowing you to play endlessly with flavour combinations and textures. About the only rule has to do with the quality of your ingredients. You do not need pristine produce for soup. However, your vegetables cannot have one foot in the disposal bin. As they used to say in the computer world, garbage in, garbage out.

An immersion blender is your best friend in soup making. It allows you to purée your soup right in the pot without having to transfer the hot liquid to a food processor or blender. The only time I forgo the immersion blender is when I want a flawlessly smooth soup. Then, I use a blender or force the soup through a fine sieve – achieving a smoothness that not even a food processor can accomplish. With the immersion blender I just have to shove the wand around the soup in its pot until all the chunks are reduced to a purée. Just be careful to keep the head submerged; otherwise it will splatter the hot soup all over the place.

Over the years I have developed a basic formula for creating a soup that will not fail to satisfy. It goes like this:

  • 1 tbsp. of butter or oil (any type)
  • 1 onion, coarsely chopped
  • 1 potato, peeled and coarsely chopped
  • 3 cups vegetable of choice, coarsely chopped
  • 1 litre of broth (salt reduced or no salt chicken, beef, or vegetable)
  • 1 can evaporated milk (regular or fat reduced)
  • Herbs (fresh or dried) and/or spices to compliment your featured vegetable. For ideas, think of classic combinations or tastes that you have enjoyed when added to your featured vegetable.
  • Salt and pepper, to taste

With these ingredients you then:

  1. In a large saucepan or Dutch oven, over medium heat, melt the butter or oil and sauté the onions until softened and translucent.
  2. Add the potato and other vegetables and cook for about 5 to 7 minutes, stirring every so often.
  3. Add the broth. If the broth does not cover the vegetables, add enough water to just cover. Bring to a boil, place a lid on the pot, reduce the heat, and simmer until vegetables are soft – 35 to 45 minutes.
  4. Purée, using the means of your choice, the vegetable/broth mixture. If you like some texture in your soup, leave some chunky bits.
  5. Stir in the evaporated milk. If the soup is too thick, add some additional milk (any kind) or water to thin it out.
  6. Add herbs and/or spices, to taste. You can use either fresh or dried herbs depending on what you have on hand. The rule of thumb is to use half as much of a dried herb as you would fresh. I usually start with a tablespoon of a finely chopped fresh herb or 2 tsp. of a dried herb. For spices, with the exception of hot spices such as cayenne, I add 1 tsp. at a time until I like the result.
  7. Add salt and pepper, to taste.

The combinations of things you can do with this basic formula are endless. If you want to add an additional step, you can roast your vegetables before making the soup. This will result in more depth of flavour and will also reduce the cooking time of the soup.

You can substitute any type of cream (from coffee cream to whipping cream) for the evaporated milk for a richer soup. Because of concerns about the fat content of cream, I eliminated it in favour of evaporated milk that provides a better sense of richness and creaminess than a straight milk substitute does.

I also discovered that silken tofu can be hidden in the soup without affecting its taste or texture by pureeing it in with the other soup ingredients. It’s a great way to up the protein and nutritional value of the soup without having someone object that they won’t eat tofu. Hello Canada’s new Food Guide!

The soup, prepared up to the end of step 4 can be packed in freezer bags and frozen for up to three or four months.

Two of my three “go to” soup recipes follow the Soup 101 formula; they are the broccoli and carrot soups below. As you’ll see, with the turkey soup, I’ve provided something a little different but no more difficult and just a little bit more time consuming – but so worth it. Soup’s On!

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Broccoli Soup

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All the chopping for this soup can be done in a food processor or by hand. I  make the soup up to the end of step 4 and then freeze it (up to 3 months). Once defrosted, I then stir in the evaporated milk. For a richer and more caloric soup you can substitute 3/4 cup heavy cream – or other cream – for the milk. If you are using evaporated milk or a cream lighter than 35%, be careful not to let the soup boil as the dairy can curdle.

  • Serves: 6
  • Hands-on Time: 10-15 minutes
  • Cooking: 35-40 minutes

Ingredients:

  • 1 large onion, coarsely chopped
  • ¼ cup unsalted butter or margarine
  • 1 ½ lbs. broccoli (about 1 large bunch), trimmed
  • ¾ cup fresh parsley, coarse stems removed
  • ¾ cup fresh dill, coarse stems removed
  • 4 cups chicken broth
  • 1/8 tsp. Grated nutmeg
  • ½ tsp. salt and pepper
  • One, 354 ml can evaporated milk

Steps:

  1. Peel and coarsely chop the onion.
  2. In a large saucepan or Dutch oven, melt the butter or margarine and, over a medium heat, sauté the onion until it is soft and translucent.
  3. While the onions are cooking, trim the broccoli. Remove any little green leaves and cut off the florets high up the stems. Peel the lower stems, discarding the tough ends, and chop them coarsely. Add the broccoli to the onions and continue to sauté gently while you prepare the parsley and dill.
  4. Finely chop the parsley and dill. You can combine them and chop both at the same time. Add to the onions and broccoli. Add the broth, nutmeg, and about ½ tsp. each of salt and pepper. Bring to a boil, reduce heat, cover, and simmer for about 35 – 40 minutes, or until the broccoli stems are soft.
  5. If you have an immersion blender, purée the soup in the pot. If using a food processor, strain the soup, reserving the liquid and returning it to the pot. Turn the contents of the strainer into the work bowl of the food processor. The processor should be fitted with the metal blade. Purée, using off/on pulses, then return the purée to the liquid in the pot. Stir together. If you want to freeze the soup, do so at this point, before you add the milk.
  6. Stir in the evaporated milk and season to taste with salt and pepper.

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Carrot Soup

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  • Serves: 6
  • Hands-on Time: 10-15 minutes
  • Cooking: 45 minutes

Ingredients:

  • 5 large carrots, trimmed, peeled, and cut into 2 cm disks or pieces
  • 2 large potatoes, peeled, and cut into several chunks
  • 2 medium onions, peeled and coarsely chopped
  • 2 tbsp. butter, margarine, or olive oil
  • 4 cups of no salt added chicken broth
  • 2 tsp. dried thyme
  • 1 tsp. salt
  • ½ tsp freshly ground black pepper
  • One, 354 ml can of evaporated milk
  • salt and pepper, to taste

Steps:

  1. In a large saucepan or Dutch oven, heat the butter (or margarine or oil), add the chopped onions and sauté until they are soft and translucent but not browning.
  2. Add the prepared carrots and potatoes and sauté for another 5 minutes.
  3. Add the thyme, 1 tsp. salt, ½ tsp. freshly ground pepper, and broth to the vegetables and bring to a boil. Cover, reduce the heat and simmer for 45 minutes or until the vegetables are very soft and tender.
  4. Use an immersion blender to purée the soup. Alternatively, strain the soup, reserving the liquid in the pot and placing the vegetables in a food processor or blender for puréeing. Return the puréed vegetables to the pot with the broth and stir to combine. If you want to freeze the soup, do so at this point before the milk is added.
  5. Stir in the evaporated milk. After the milk has been added, be careful not to let the soup boil.
  6. Taste, and adjust seasonings if necessary.

Variations:

  • Use beef or vegetable broth, or water in place of the chicken broth.
  • You can replace the thyme with a teaspoon or so of curry.
  • You can replace the evaporated milk with coconut milk or water for a vegan friendly soup.

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Turkey Soup

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This is my favourite soup for using my own homemade turkey or chicken broth. Of course, you can also use store-bought broth which I often do. The recipe makes a large pot of soul-satisfying soup that freezes well.

  • Serves: 12+
  • Hands-on Time: 20 minutes
  • Cooking: 34-54 minutes

Ingredients:

  • 3 medium onions, peeled and very roughly chopped
  • 2 large carrots, peeled and cut into 1 inch pieces
  • 2 celery ribs, cleaned and cut into 2 inch pieces
  • ½ cup butter
  • 1 cup all-purpose flour
  • 3 quarts of turkey or chicken broth, homemade or commercial*
  • 4 cups turkey or chicken meat, removed from the soup bones and cut into bite size pieces**
  • 1 cup uncooked long grain rice (either white or brown; I usually use brown)
  • 2 tsp. salt
  • 1 tsp. chicken bouillon granules
  • ¾ tsp. freshly ground black pepper
  • One, 354mL can evaporated milk (add enough regular milk to the evaporated milk to have 2 cups worth of milk)

Steps:

  1. Blitz the onions, carrots, and celery in a food processor until they are close to finely chopped, but not quite – and certainly not minced or puréed. You may have to do this in batches, depending on the size of your processor. You can also finely chop the veggies by hand.

    Turkey - Process
    Vegetables – Properly chopped
  2. In a large pot or Dutch oven, melt the butter. Add the prepared vegetables and sauté them until tender. Reduce the heat and stir in the flour so that it is well combined. Gradually stir in 1 quart of the broth. Bring to a boil and cook, stirring constantly, until thickened – 3 to 4 minutes.
  3. Add the remaining ingredients, except the evaporated milk, reduce the heat, and simmer, covered, for 45 to 50 minutes or until the rice is tender. The cooking time will be about 30 minutes if you are using white rice.
  4. Stir in the 2 cups of milk. You can freeze this soup with the milk in it.

*When using store-bought broth, buy the no or sodium reduced type in the 1 litre carton. A little short of homemade broth? Make up the difference with water and increase the amount of chicken bouillon granules by ½ tsp.

** If you don’t have leftover cooked meat, either cook 2 chicken breasts or 6 thighs, 4 turkey thighs, or get a cooked rotisserie chicken.

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Pear Cake #9

And so began the search for the pear cake of my dreams.

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Button-JumpToRecipe-LowResA while ago I was looking through a newly purchased cookbook on Italian desserts. To be honest, I bought the book mainly because I was enticed by a photo of a pear cake; golden in colour and topped with a laurel of sliced pears. With greedy anticipation I bought the required four pears, waited for them to ripen, and then diligently followed the recipe. The cake that came out of the oven was beautiful to behold…and then the first bite. What a disappointment! You would have been hard pressed to say where the pears had disappeared to.

And so began the search for the pear cake of my dreams.

I leafed through several cookbooks in my collection but was struck by how similar the pear cake recipes were. Nothing that suggested it would yield the wack of pear flavour I craved. Soooo…time to get creative!

img_0602For years I have read and enjoyed the food writing and recipe development of America’s Test Kitchen. While I haven’t always agreed with what they’ve deemed the definitive version of whatever, I have been drawn to their methodology. Now I am determined to give it a go myself, wondering how many pear cakes it would take me to reach perfection (or cause a family revolt: “Not another pear cake!”).

The first thing I decided was that I had to know more about my main flavour: the pear.

Most grocery stores carry three or four varieties of pear: Anjou, Bosc, Asian, and on a more seasonal basis, Bartlett. Anjou and Bosc pears are both fine for baking and cooking. My pear of choice is the Bosc pear because it holds its shape and texture slightly better than the Anjou and has a somewhat more assertive flavour. Asian pears are closer to apples and are best eaten raw or used in salads. Bartlett pears are excellent for eating but turn to mush when baked or cooked. Most canned pears are Bartlett. For a reason I surmise has something to do with the canning process, canned Bartlett pears can be used (in a pinch) in baking if well drained.

The next thing I had to determine was, how do you know when a pear is ripe? Too often I’ve had pears that don’t appear ripe one day and then, almost in the blink of an eye, are brown and mushy in the centre. Bartlett pears are the only ones that change colour as they ripen, going from green to yellow. Pears ripen from the inside out which is what makes it tricky to determine their readiness. The best test is to press gently on the neck of the pear near the stem. If the pear is ripe, there should be a small amount of “give”. Store pears at room temperature until ripe and then refrigerate to gain a few extra days before they become candidates for the food waste bin.

Armed with my new knowledge of pears, I went out and bought several pounds of Bosc pears, unsalted butter, eggs, sour cream, and buttermilk. After all, who knew what I might need before I was finished?

good1Recalling a coffee cake recipe that had the baker fold lemon curd into the cake batter, I made a thick pear sauce (reminiscent of apple sauce) and folded it into the cake batter of the original recipe. I increased the amount of flour by a few tablespoons to compensate for the extra moisture and then stirred in the chopped pear. When the cake came out of the oven, it looked promising. When cut, the texture was fine, the over-all appearance enticing. But the pear taste? Still wasn’t there. What next?

I decided to scrap the pear sauce as it hadn’t contributed anything but extra work – and who needs that? Then I had a brainwave. Inspired by my cranberry coffee cake that has a layer of fruit in the middle, I set to making a third version of the pear cake. I put half of my batter into the pan and covered it with all the chopped pears. I then blanketed the pears with the rest of the batter, and finished off with a fanfare of sliced pears on top. For the first time I was able to taste the pears as a distinct entity but, somehow the cake was lacking “umph”. Back to the drawing board.

I won’t bore you with the next several attempts – which included the introduction (and dumping) of streusel, cocoa, and chocolate — but jump to pear cake #8 which was almost there – finally!

In researching other pear cakes I had come across an upside down one that called for rock-hard (unripened) pears which were poached in a red wine reduction below the batter as the cake baked. I tried it and while the treatment of the pears worked really well, the cake part was, to my taste, awful. But it got me thinking. Why not replace the wine with a reduction of pear nectar? I really liked the idea of using rock-hard pears because *sigh* what else does the grocery store ever have? For the cake part I went to a recipe for an upside down vanilla pear cake by Great British Bake Off contestant James Morton that I had made before. I adapted his batter recipe by adding ground ginger and almond extract to up the flavours. I also substituted vanilla bean paste for the seeds called for in the recipe and combined his batter with the rock-hard pear treatment.

4by6.img_0607One last change – another “hit” of pear was needed to carry the taste from the top to the bottom of the cake. I’d learned that to be tasted, the pears inside a cake were best layered together rather than folded in. But I couldn’t use rock-hard pears in the middle of the cake and I wasn’t prepared to fuss around with coordinating pears of two degrees of ripeness nor was I prepared to go to the trouble of poaching the pears separately. After all, you reach a point where the whole baking project becomes too much effort. My solution? Canned pears because they are tender but maintain their shape in baking when well drained.

So – Pear Cake #9 – pears that you can taste throughout and a cake with just a hint of almond. The pear cake of my dreams. If you want to make it really extravagant, serve the cake with whipped cream, vanilla or coffee (preferably Hagen Daas) ice cream, and a sauce – chocolate or caramel.

This cake is to die for, no matter how you serve it.

Pear Cake #9


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  • Serves: 10-12
  • Hands-on Time: 60 minutes
  • Baking and Cooling: 2-3 hours

Ingredients:

Bottom Pear Layer (which will become the top):

  • 4 Bosc pears (rock-hard)
  • 1 cup pear nectar
  • 3 tbsp. dark brown sugar

Cake Batter:

  • One 796ml (28oz) can Bartlett pear halves in pear juice
  • 250 grams (approx. 1 cup + 2 tbsp.) unsalted butter, softened
  • 250 grams (approx. 1 ¼ cup+ 1 tsp.) granulated sugar
  • 4 large eggs
  • 75 grams (approx. ¼ cup) Greek-style yogurt
  • ½ tsp. vanilla bean paste or ¾ tsp vanilla extract
  • ¼ tsp. pure almond extract
  • 260 grams (approx. 1 ¾ cups + 2 tbsp.) self-rising flour*
  • 1 tsp. baking powder
  • 1 tsp. ground ginger

Steps:

  1. Prepare the pan by lining a deep, 9’’ cake pan with aluminum foil, being careful not to tear the foil. Spray the foil-lined pan with cooking spray. Sprinkle the 3 tbsp. of dark brown sugar evenly over the bottom of the pan. Set aside. Take 4 Bartlett pear halves out of their tin and cover with paper towelling to absorb moisture while you continue with other parts of the cake. Just before you start to make the batter, gently press each pear half with paper towel to remove more moisture – you won’t get it all but you will get enough to dampen the paper. Chop the pears into ½’’ cubes and set aside in a bowl lined with paper towel.

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    9″ Pan, lined with foil, sprayed, sugar sprinkled
  2. Pour the pear nectar into a small saucepan and, over medium heat, reduce to ¼ cup (takes about 15 minutes). Remove from heat and set aside.
  3. Making the bottom (it will become the top when you flip it): Peel the Bosc pears, cut in half lengthwise. Then remove the core with a spoon or melon baller. Cut the pear halves into ¼’’ slices starting at the bottom and working up towards the top, stopping short of the top so that the slices remain connected at the top of the neck. Fan out the sliced halves and place in the pan, necks towards the centre of the pan and insides facing up. The outsides of the pear are down, resting on the bottom of the pan. Pour the reduced nectar evenly over the pears. Set aside. Set the oven to preheat to 325F.

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  4. To make the cake batter: Combine the butter and granulated sugar in a large bowl and beat together until light and smooth. This will take about 5 minutes with an electric hand mixer or 3 minutes with a stand mixer fitted with the paddle.

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    Completed mixture for step 4
  5. Add the eggs, one at a time, beating well after each addition. Add the yogurt, vanilla bean paste, and almond extract and beat well to combine. The batter may look curdled – that’s okay.
  6. Whisk together the flour, baking powder, and ginger. With a spatula, gently fold the flour mixture into the butter/sugar/egg mixture just to combine. It will be quite a thick batter. If you find it too thick, stir in a little more yogurt so that it’s of a dropping consistency.

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    Completed mixture for step 6
  7. Using half the batter, drop in mounds on top of the pears in the pan and carefully spread the batter to cover the pears completely. Scatter the chopped pears evenly over the batter. Cover the chopped pear layer with the remaining batter by dropping it in mounds over the pears and then spreading carefully to cover.

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    Middle pear layer, before covering with batter
  8. Bake cake in the centre of the oven until a tester near the centre of the cake comes out clean (about 1 hour and 25 minutes). At about the 1 hour, 15 minute mark you may want to place a piece of aluminium foil over the top of the cake if it is browning too quickly.
  9. Once the cake is out of the oven, leave it to cool in the pan for 15 to 20 minutes. When cooled, flip the cake pan and turn the cake out onto a plate and carefully remove the foil. Let the cake cool completely. Enjoy!

*You can buy self-rising flour or you can make your own by adding 1 ½ tsp. baking powder and ½ tsp. fine salt for each cup of all-purpose flour.

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“Tis an ill cook that cannot lick his own fingers”

Button-JumpToRecipeI am recipe obsessed – continually in search of the recipe that yields a taste sensation; that has you thinking about its blending of flavours; and that leaves you dying for just one more taste.

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My obsession includes a collection of some one thousand cookbooks, stacks of cooking magazines, and boxes, files, and notebooks crammed with recipes. Recently retired (I was a teacher), I can now indulge my passion further by actually ferreting out the best tastes in my collection; or, if need be, developing the best. As William Shakespeare put it, “Tis an ill cook that cannot lick his  [or her] own fingers.”

This blog is a record of my adventures and experiments in finding the ultimate recipe for…

Beginnings

I began my cooking experiments as a three year-old by dumping flour, oats (and everything else at hand in the bottom cupboard) into the middle of my grandmother’s kitchen floor and stirring them together. I am told there was no bowl or other container involved. Granny thought I was very clever; my mother not so much.

Notebooks

My other grandmother had some of her baking fall victim to my experiments with the dials on the front of her stove. She, however, had the wisdom to recognize a budding interest in cooking. She set about teaching me how to stir so ingredients stayed in the bowl. I also learned that there was an order in how things went together, and how things tasted (yummy or yucky). Once I could read, she taught me how to understand a recipe, measure carefully and, most importantly, to think about taste and texture and what I was aiming for. I began to develop pretty strong technical skills and was not frightened of trying new recipes, even those deemed difficult. By the time I was twelve my mother had me making soufflés for a ladies’ luncheon.

During the 1980s I spent a lot of time at Bonnie Stern’s School of Cooking. It was there that I really began to expand my taste experiences and consider the new flavours and ingredients that were flooding Toronto’s culinary scene. Bonnie’s recipes always provided that jolt to the taste buds, that  “there’s the taste I was missing” experience. It was also where my obsession with recipes began; the search for the very best tasting recipe for whatever dish had captured my attention.

The Chocolate Chip Cookie

In the last few years that I was teaching, our school staff included a number of foodies and a social convenor who set up several staff bake-offs. The first of these I entered was for the best chocolate chip cookie.

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It so happens that the perfect chocolate chip cookie was one of my first food obsessions. In the 1970s there used to be a Dutch bakery on the east side of Church Street just south of Wellesley, close to where I was working for the summer. Their chocolate chippers had a wonderful “tingle” of some subtle flavour in the background. It took me a long time to identify the ingredient – even now, I’m not sure, but almost certainly it was mace– and it became my secret ingredient too.

For the bake-off I seriously began experimenting with add-ins to my cookie dough. About eight variations later I had what my family thought was the best: a dough that contained not only mace but also orange zest and espresso powder. Intriguing, more sophisticated, not too sweet – and really good! (But not a winner – they came second.)

Cookies - Orange Peel

Recently Scandinavian baking has been capturing my attention. It has given me some new ideas to try with my chocolate chip cookie dough. I have introduced some rye flour and the zest of a whole orange for taste. In an old note book, I have a version that adds corn flakes (another uses Rice Krispies). I decided to try Frosted Flakes to add to the crunch. Further experiments have yielded some great variations, the overall favourite being one that included homemade candied orange peel (more about that in another post). Whatever the choice, you end up with a large, rustic-looking and utterly delicious chocolate chip cookie. One obsession down.

This is a very easy recipe to play around with. You can switch the cereal to another crispy variety; you can use all-purpose flour instead of the rye; if you love coffee flavour, increase the amount of espresso by ½ to 1 tsp; not fond of orange  – leave the zest out. In developing this particular take on a chocolate chip cookie, I found that Kellog’s brand of Frosted Flakes is sturdier than store brands and maintains a somewhat better crunch when mixed in. This dough is best mixed with a stand mixer but can also be made with a hand held electric mixer or even by hand with a wooden spoon as no long periods of beating are required. If mixing with something other than a stand mixer, you might want to crush the cereal somewhat before adding it to the dough. The paddle or beaters of a stand mixer will crush the cereal for you.

Cookies - Stack- Narrow


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(Makes 24 large cookies)

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  • Hands on Time: 10-15 minutes
  • Chilling and Baking Time: 1 hour 13 min

Ingredients:

  • 1 ¼ c all-purpose flour
  • ½ c dark rye flour
  • ½ c butter, (either salted or unsalted), softened
  • ½ c granulated sugar
  • ½ c brown sugar (light or dark), firmly packed
  • 1/3 c canola oil
  • Grated zest of 1 orange
  • 1 tsp espresso granules
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp salt
  • ½ tsp baking soda
  • 2 c Frosted Flakes
  • 1 1/2c semi-sweet chocolate chips

Steps:

  1. Combine the all-purpose and rye flours in a bowl and set aside. Line two cookie sheets with parchment paper and set aside. One of the sheets will be used for chilling the cookies.
  2. In a large bowl combine the butter and the granulated and brown sugars. Beat until well combined.
  3. Beat in the oil to combine.
  4. Add the orange zest and the espresso powder and mix in. I grate the orange zest directly into the bowl using a micro-plane so that none of the flavour in the peel is lost.
  5. Add egg and vanilla. Mix well.
  6. Sprinkle the salt and baking soda over the surface of the dough, then mix in well.
  7. Add the flour mixture to the sugar/butter/oil mixture all at once and mix just until combined.
  8. Add the cereal and chocolate chips and mix just to distribute through the dough.
  9. Scoop the dough in 2 tbsp balls and place on one of the parchment lined cookie sheets. As the cookies are going into the refrigerator to firm up, they do not have to be spaced far apart. All 24 cookies can go on one sheet. Cover with plastic wrap and refrigerate for one hour.
  10. Just before the hour is up, preheat the oven to 350F.
  11. Remove cookies from the refrigerator. Place 12 of the cookies on the second prepared cookie sheet, spread out about 1 ½ inches apart. Bake this sheet first. Reposition the remaining cookies on first sheet and set aside. Bake cookies for about 13 minutes or until they have a light, golden colour. Allow to cool on the cookie sheet for 10 minutes and then remove to a wire rack to cool completely (if they don’t get consumed first).

Variations:

  1. Replace rye flour with unsweetened cocoa powder.
  2. Substitute chopped, candied orange peel for the chocolate chips.
  3. Use a combination of chopped, candied orange peel and chocolate chips in either the rye or the cocoa flavoured doughs.
  4. Substitute a Terry’s Chocolate Orange, coarsely chopped, for the chocolate chips.
  5. Use mini-chocolate chips in place of regular sized chips in any of the variations.

Cookies - Bake