UrbnSpice

"A Taste Of Heart & Home"

Denise Pare-Watson

Picca-Bots – A Chocolate Chip Cookie Story

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Ever since our granddaughter was a toddler, she has had an affinity for polka-dots.  She found them everywhere:  on clothing, gift-wrap paper, ribbons and on wallpaper.  Her excitement when finding ‘picca-bots’ was so contagious that we were constantly searching as well.  This endearing term has stuck around our family ever since.  She was two years old when I was testing recipes for a cookbook, and she was ‘helping’ me in the kitchen with some Chocolate Chip Shortbread cookies when she blurted out that the cookies were ‘picca-bots.’  My initial thought was to name the little cookies Dalmatian cookies, but as soon as she said it, I knew that the name for these cookies would always be “Picca-Bots” – and the rest, as they say, is history.

A closeup of a Picca-Bot: A chocolate Chip Shortbread cookie | urbnspice.com
Picca-Bots – A Chocolate Chip Shortbread Cookie

These delightful little cookie poppers are, enriched with white chocolate and butter in the polka-dotted dough (they are essentially a shortbread cookie).  Since Picca-bots are made with only a few ingredients, make sure that they are of the highest quality (white chocolate couverture, excellent butter and pure vanilla). As these cookies are very rich, I have developed the recipe with this in mind and utilize my smallest cookie scoop. I know that you will love these dainty cookies!

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Bacon, Mushroom and Toasted Brown Rice Soup with Aromatic Vegetables

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I love reading cookbooks and food magazines so much – they are like novels to me. Some of the most enjoyable aspects of this hobby is reading the narrative behind how each recipe or article is inspired.  I have a lot of  ‘ah-hah’ moments as I read through a vintage cookbook or modern cookbooks.  The new techniques that have been developed or the old tried and true methods that have long been forgotten are exciting tidbits to incorporate into my day-to-day cooking or baking. This is precisely what happened the other day when I was researching gluten-free thickening techniques. I came across this recipe, which has a very unique technique.  I have rewritten the recipe to simplify it (reducing the number of pots and pans used) and I also added bacon and aromatic vegetables.  I think that you will find this recipe for Bacon, Mushroom and Toasted Brown Rice Soup with Aromatic Vegetables to be a hearty, flavourful and very satisfying soup.

close up of Bacon Mushroom and Brown Rice Soup
Bacon, Mushroom and Toasted Brown Rice Soup with Aromatic Vegetables

Experience from my culinary training and working in a high volume restaurant environment has taught me to read a recipe from beginning to end before I start.  This is a process that I emphasized to my apprentices as it serves several purposes. You should be asking yourself a number of questions:

  1. Does the recipe make sense as you read it through to the end?   
  2. Do the steps in the method flow easily from the ingredient list?  I often find that the ingredients are out of order from the steps in the instructions.
  3. Do I have all of the ingredients before I start?  
  4. What is the yield of the recipe?  How many servings/portions?
  5. What is the amount of time required to make it (in my work, it often meant starting certain components of a dessert two or three days ahead).   
  6. Can I make any part of this recipe ahead?  
  7. Do all the steps in the method/instructions make sense?  
Bacon, Mushroom and Toasted Brown Rice Soup

This particular recipe is a prime example of why you need to ask these important questions.  You will note as you read the recipe that this soup uses brown rice in two ways – firstly, as a wholesome soup ingredient and secondly, as a toasted pulverized rice powder (See Method – Step 1 below and Chef Talk).  The toasted rice powder is added as a natural thickening agent to the rich broth as it simmers. 

Cremini Mushrooms | urbnspice.com
Cremini Mushrooms have a pleasant meaty flavour
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Pineapple Tepache – A Summer Mocktail

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I have been making kombucha in the Urb’n’Spice kitchen for some time now, and as summer approaches, I wanted to try out some other fermented drinks that do not require the more protracted wait times between the first and second fermentations that kombucha requires.  Pineapple Tepache (pronounced tay-paw-chay) is a good choice because you can produce a refreshing mildly fermented beverage in three days by using three simple ingredients:  the rind of the pineapple, brown sugar (or piloncillo, which is a raw form of pure cane sugar in Mexico) and spices of your choice all combined with filtered water.  Pineapple Tepache is considered a non-alcoholic beverage because it has a short fermentation process.  The resulting mocktail (an iced drink without alcohol typically made from juice, herbs or spices and soda water) is a satisfying fizzy tropical thirst-quencher, which can be enhanced with a squirt of lime, and sprig of mint and a splash of soda or seltzer or even Prosecco.  

Pineapple Tepache in a frosty glass
Pineapple Tepache

Tepache originated in ancient Mexico. The word “Tepache” was a drink made from corn but over time, it has been urbanized and has evolved into two distinct drinks:  Tepache and Tejuino.  Tepache is a partially fermented drink made from pineapple, water, and brown sugar whereas, Tejuino is a fermented drink made from corn.  Tepache is made from the pineapple scraps that would typically be thrown away in the compost.  Yeast naturally lives on the peeling of the pineapple  and this yeast helps to ferment the tepache, so it is important to consider an organic pineapple if you can.

An organic pineapple

Pineapple has distinctive properties, including a unique enzyme (found only in pineapple) called bromelain, which aids with digestion.  In addition to this, pineapple is a wonderful source of vitamins and minerals; namely, Vitamin A, Vitamin B-6, calcium, iron and a high source of Vitamin C.  Minerals in pineapple include thiamine, riboflavin, folate, fibre, magnesium, manganese, potassium, beta-carotene and antioxidants.  When you make Tepache, probiotics are generated as part of the fermentation process.  All in all, pineapples are delicious, nutritious and make one of the most refreshing summer non-alcoholic drinks that I have ever tasted.  Give it a try!  You will enjoy it!

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Asiago Cheese and Chive Scones

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Leftovers are often overlooked, but to me, they are a source of countless opportunities.  For example, leftover Asiago Cheese mashed potatoes from our Easter gathering provided a wonderful chance to get creative.  The potatoes were so delicious I am surprised that we had any remaining!  There are endless ways to use the leftover mashed potatoes; for example salmon cakes, potato tatties, double-baked potato gratin, or Shepherd’s Pie.  A more unique way to use leftover mashed potatoes is in baking, therefore I was inspired to develop a recipe for Asiago Cheese and Chive Scones.  The chives add a distinct savoury flavour to the scones and are a must given that they are fresh from my spring garden.

Asiago Cheese and Chive Scones on a breadboard | urbnspice.com
Asiago Cheese and Chive Scones

In one of my Culinary Historians posts during the celebration of Canada150 “The Art of Doing Without,” I wrote about the many uses for the lowly potato during times of austerity. Potato scones, made from leftover mashed potatoes were featured and utilized bacon fat renderings.  They are very delicious and also very attractive with their little flecks of bacon fat showing through the baked layers.  The Asiago Cheese and Chive Scones are a variation of this simple recipe.  The Asiago Cheese and the Greek Yogurt add a layer of tangy flavour to the scone mixture, and the chives give them a fresh spring taste. The appealing flavour and texture will not disappoint!

A tray of baked Asiago Cheese and Chive Scones | urbnspice.com
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Old Fashioned Golden Raisin Biscuit Cookies

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I enjoy re-engineering vintage recipes.  I recently came across a recipe for an Old Fashioned Biscuit Cookie that I remember enjoying in my childhood.  We rarely had store bought baked goods in our large household, so the taste of these cookies is still entrenched in my memory. They were so different from the home baked Hermit cookies that my Mom typically made.  Cookies that look like a cracker with a chewy texture and crunchy sugar topping were very appealing back then and are still today.  Old Fashioned Golden Raisin Biscuit Cookies were originally known as Garibaldi Biscuits and were named after an Italian general named Giuseppe Garibaldi.  The biscuit company Peek Freans first manufactured the cookie in 1861.  They have been a popular snack for over 150 years in Britain, as well as Australia and New Zealand where they are known by different names such as “Fruitli” and “Full O’Fruit.”

Gluten Free Golden Raisin Biscuit Cookies | urbnspice.com
Old Fashioned Golden Raisin Biscuit Cookie

Originally, currants were used in Garibaldi Biscuit Cookies. In this Old Fashioned Golden Raisin Biscuit Cookies recipe, I have substituted Golden Raisins for the currants.  The cookie dough is rolled into a thin layer and folded over a layer of golden raisins and firmly pressed flat with a rolling pin to create a thin sheet of fruit-studded dough.  While currants were traditional in this distinctive cookie, I like the look of the golden raisins peeking through the dough and in the baked cookie.  Golden raisins are also known as sultanas and are made from green seedless grapes that are dried.  Golden raisins are the juiciest and lightest in colour of all raisins.  Raisins (dark raisins, sultanas and currants) are highly nutritious, high in fibre, potassium and antioxidants.  Due to their concentrated nature, they are also high in sugar and calories so it is advisable to eat them in moderate amounts.

“Everything in moderation, including moderation.”
Julia Child

I remember reading about a study that showed eating raisins may lower blood pressure, improve control of blood sugar and also increase the feelings of satiety.  On a more romantic note, I remember reading the following quote from a dietician’s manual that has stuck with me for many years:

“Eat a handful of raisins, and you can kiss your husband for an hour! ” Anonymous

Golden Raisin Biscuit Cookies | urbnspice.com
Old Fashioned Golden Raisin Biscuit Cookie

I find it quite amusing that this style of cookie is today often referred to as ‘Boomer Cookies’.  My husband refers to them as “Old Fart Favourites” – he is a boomer (#oldfart).  You will want to try this old-fashioned recipe, which has been modernized to accommodate gluten-free/dairy-free options as well as maintaining the traditional recipe.  Both versions are scrumptious.

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How to Make the Ultimate Date Oatmeal Squares

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Urb’n’Spice Ultimate Recipes Series

In my family, Ultimate Date Oatmeal Squares have a long history.   My father-in-law loved these squares and every time we visited, a batch of these squares was always a must-have.  

Ultimate Date Oatmeal Squares | urbnspice.com
Ultimate Date Oatmeal Squares

My research indicates that this old-fashioned dessert has been popular for a very long time in Canada, particularly in Western Canada, Quebec and Newfoundland.  Date squares are made using layers of oat crumb crust and a date purée filling.  These delicious squares are also known as matrimonial cake. I thought that this was an unusual name until I understood the significance of the two layers of oat crumble holding the dates together.  Apparently, these layers symbolize the couple courting and then completing that bond in marriage (I suppose it made sense back then).

Ultimate Date Oatmeal Squares | urbnspice.com
Ultimate Date Oatmeal Bars are also known as Matrimonial Cake

I have made this recipe for The Ultimate Date Oatmeal Squares for many years.  I have always used traditional ingredients such as all-purpose flour, brown sugar and unsalted butter, which always provided a delicious result! In this post, I made modifications to this old fashioned recipe and have adapted it to make a gluten-free and dairy-free version with no loss of flavour, texture or overall appearance. I have provided both recipe versions with the gluten-free and dairy-free ingredients listed first and the traditional ingredients following.  Both deliver a great result.

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HOW TO MAKE PAN ROASTED GARLIC PUREE

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The Confident Kitchen Series

There are numerous techniques on the Internet and in cookbooks that describe how to roast garlic – almost all of them demonstrate or discuss the traditional oven roasting method. I have prepared roasted garlic this way for many years.  However, I always felt that it was a bit wasteful because I could not totally remove all of the sticky, roasted goodness from the heads of garlic. Therefore, knowing How to Make Pan Roasted Garlic Puree is an important skill to learn because it is a simpler process with little or no waste.  I will provide you with a step-by-step process which will show you how to peel cloves of garlic in an easy and efficient way, then pan roast the garlic cloves, puree them and then store them.  As well, I have provided recipes and ideas regarding how to use the pureed roasted garlic. There are several advantages to this method:  one, there is no waste, and two; you end up with a delicious bonus – garlic oil.  Let’s get started. 

Freezing Roasted Garlic Puree in silicone | urbnspice.com
Puree of Roasted Garlic in silicone trays ready for the freezer
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Irish Treacle Brown Bread

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As much as I enjoy Irish Soda bread (a quick bread method) with a big pot of Lamb and Barley Soup, my favourite Irish bread is actually a traditional yeast-risen bread called Treacle Brown Bread.  Black treacle (molasses) is used to create a dense, dark and slightly sweet bread. It has a satisfying crunch when you take that first bite. A dark brown crisp crust is characteristic of this bread, which is the result of a unique double bake process.   

Irish Treacle Brown Bread | urbnspice.com
Irish Treacle Brown Bread

The Treacle Brown Bread tastes at its absolute best when served simply with a generous application of fresh salty butter.  To elevate the flavour combinations even further, serve it thinly sliced and buttered along with chunks of Old Cheddar and slathered with Brown Pickle relish. You will love this bread!

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The Ultimate Caramelized Apple Cake

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Urb’n’Spice Ultimate Recipe Series

Homemade apple cake is a favourite any time of the year.  What makes it so appealing is the versatility of how these delicious cakes can be served.  There is a multitude of apple cake recipes to be found, but I wanted to give you a recipe that kicks up the flavour, texture and versatility up another notch. My Ultimate Caramelized Apple Cake uses a unique technique as well as a distinctive ingredient that is all about building flavour.  This special apple cake will be a hit for breakfast, or that next coffee party, or served warm for dessert with softly whipped cream or a scoop of vanilla ice cream.  You are going to love it as much as we do!

Ultimate Caramelized Apple Cake | urbnspice.com
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How To Make The Best Chili – A Blend and Extend Recipe

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Everyones chili preferences are very personal; for example, hot and spicy, meaty, vegetarian – the sky is the limit.  Chili maestros will always tell you that they make The Best Chili.   Well, I am here to tell you that I make the ‘best chili’ and this is the recipe that will back up that claim!  If you have been following my blog, you will know that I have been experimenting with recipes that are ‘Blenditarian’, (also known as ‘Blend-and-Extend’ in Canada).  By definition, ground meat recipes are stretched with finely chopped mushrooms.   For my version, I add finely chopped vegetables with the mushrooms to create an even more aromatic flavour.  This represents a more sustainable and nutritious approach to healthy eating.  This all ties in very well with the new Canada Food Guide recommendations of eating less meat and more vegetables. I have created a base called Savoury Meat, Mushroom and Vegetable Blend.  This blend (or base) can be used in a wide variety of easy to make recipes.

How to Make the Best Chili | urbnspice.com

In this post, you will learn how to prepare this base blend to utilize it to make a fabulous chili – “The Best Chili”.  I make the blend base ahead of time and freeze it in family size portions. Once you have the blend base made, dinner can be on the table in less than ten minutes.  Enjoy!

This Meat, Mushroom and Vegetable base can be used to make many dishes such as:  Spaghetti Sauce; Sloppy Joes; Taco Salad; Hamburger Soup; Beef, Cheese and Macaroni Casserole; and much more. (Refer to “What Else Can I Do With This Recipe?” Section below to learn more).

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