Garlic Zoom

Okay, so I'd seen these things before and didn't really know what to expect. And then at the cooking shower this summer I was given one, and told by that it really does work. And I tell you, people aren't lying, these things are awesome. You seriously just put your garlic bulb in the little space and roll the Garlic Zoom across the counter (really you need to make car noises when you do this). It chops the garlic so nicely, plus it's fun!

Mushroom Chowder

Well, yesterday marked the official last day of summer, but you know what, I think I'm okay with that. I like the fall, wearing sweaters, drinking tea and cooking all of those great wintery comfort foods.

I had all these mushrooms in my fridge, in plastic, and no brown bags in site. Knowing that they wouldn't last, I decided to make a mushroom soup for dinner. I adapted this recipe to use what I had on hand, and it was great, that night, and for lunch for a couple of days too.

Mushroom Chowder (adapted from The Best of Bridge)

- 2 tbsp vegetable oil

- 1 clove garlic, minced

- 1/2 cup sliced onions

- 1/2 cup diced carrots

- 3 cups chopped mushrooms (I used portobello's, crimini and white mushrooms)

- 3 cups vegetable broth

- 2 cups light cream

- 1/2 cup diced potatoes

- 1/4 cup frozen corn niblets

- 1/2 apple, peeled & diced

- 2 bay leaves

- 3 tbsp red wine

- 2 tbsp chopped parsley

It looks like a lot of ingredients, but it is surprisingly quick and easy to make, just prep all the ingredients before hand and it's a breeze.

In large saucepan or dutch oven, heat oil and saute garlic, onions, carrots and mushrooms for about 5-8 minutes, being careful not to brown.

Add broth and cream to vegetable mixture. Bring to a boil and reduce heat to simmer. Add potatoes, corn, apple, bay leaves, wine and parsley to soup. Simmer about 1/2 hour. Remove bay leaves, season and serve.

Slow Cooker Ribs

It was a rainy Labour Day here in Vancouver, and I was glad I didn't have anything to do. It was also the perfect day for a nice slow-cooked rib meal. I've made ribs lots of different ways, but one of my favourites is done in the slow-cooker with a quick barbecue sauce. This recipe is adapted from Canadian Living, and lives up to it's name 'Fall-off-the Bone Ribs'.

Slow Cooker Ribs

- 2 racks pork back ribs

- 2 tsp chili powder

- 1 tsp cayenne pepper

- 1/2 tsp each salt and pepper

Sauce

- 2 cups ketchup

- 1/2 cup wine vinegar

- 2 tbsp granulated sugar

- 2 tbsp Worcestershire sauce

- 1 tsp liquid smoke

Trim fat from ribs and cut into 2-3 rib portions. In small bowl stir together chili powder, cayenne and salt and pepper. I also added some seasoning I bought in Hawaii this time. Rub all over ribs. Place on pan and broil until browned, about 5 minutes each side. Transfer to slow cooker.

In bowl, whisk together all ingredients for sauce. Pour over ribs, scraping sauce from bowl. Stir to coat.

Cover and cook on low until tender, and falling off the bone, about 6 hours.

I usually use baby back ribs, but used spare ribs this time, and they were just as good!!!

Eggs Benedict

I'm a huge fan of Eggs Benny, and I used to eat it almost every weekend. I'm less indulgent now, and save it for special occasions. A brunch at the cottage with my dad was such an occasion. This was the last morning at the cottage before heading into the Soo to start the intensive wedding preparations, so we decided to embark on this adventure. Now, neither of us had ever attempted to make Eggs Benedict, much less even poach an egg. This resulted in numerous phone calls to my mom, and numerous eggs undercooked before we got it right. Dad was in charge of the eggs, and I did the Hollandaise Sauce. Together we made a great meal, although the kitchen was a huge mess!!! I think we ended up going through a dozen eggs by the end of.

Hollandaise Sauce (from Canadian Living)

- 4 egg yolks

- 1/4 cup water

- 1/4 tsp pepper

- 1/4 cup butter, softened

- 2 tsp lemon juice

In small heavy saucepan, whisk together egg yolks, water and pepper; cook, whisking, over medium-low heat for about 5 minutes or until pale and thick enough to coat back of spoon. Remove from heat. Whisk in butter and lemon juice.

I decided to use a double boiler, because I really didn't want to end up scrambling the eggs... it ended up taking a little bit longer, but it still worked.

Toast your english muffins. We used peameal bacon, so good, so cook that as well. Top english muffins with peameal, then poached eggs, then hollandaise sauce. Sprinkle with fresh chives.

Poaching eggs: I'm not going to pretend I know how to do this. We were using an egg poacher, and we both decided afterwards that it's probably better to just poach them in water. I am still going to be figuring out how to poach eggs, and will let you know what I come up with.

It was a fantastic meal, but all in all, for the trouble and the mess, I think I'll save Eggs Benedict for restaurants, and keep pancakes for brunch!

Thanks for the great kitchen experience Dad!

Reebs