Orange and Coffee Egg White Pound Cake

Happy thanksgiving everyone! I am sure most of you enjoyed the family gathering and the turkey! Our family is less traditional and believe it or not we skipped turkey tonight, and ate  a very soft roast beef instead that took as long as turkey to cook too haha. Thanks for having us for thanksgiving dinner: we went home with a happy stomach and a warm feeling.

I must apologize to you all that the cranberry chicken wings post is delayed. It’s coming...soon..after all the goodies buzz that I am about to tell you.

Orange Coffee Egg White Cake

Thanksgiving dinner could be very tricky when it comes to “what to bring”, especially when you know everybody cooks and chance are main foods will be so filling you can even move on to dessert. As predicted, that happened today: food was so good that we could easily hibernate after lunch. This year, we are a little smarter though; we decided to walk it off before we continue to indulge our sweet frienemies! We went for a stroll in the neighbourhood and a close by Erin mills parkway, where the changing colour is just gorgeous! Oddly enough we ended our little exercise at a serene St. Peter Cemetery, in an uphill church, where we accidently found the late Oscar Peterson memorial stone. That was the first time I ever wondered in a cemetery for recreational purposes. Should I feel weird?

Anyhow, yesterday when I was browsing for egg white cake recipe, I stumbled upon Lily’s blog and thought her recipe is brilliant for a light tasting cake. So working with the basic proportion of her recipe, with a little modification ( I made orange and coffee cake instead of the lemon poppyseed, and cut down the proportion of the flour to make the cake fluffier), the cake turned really amazing! You must try it its so easy to do!

Firm beaten egg whites

How to:

Heat 150 grams of butter in a pan until its melting and let it cool

In a mix bowl, whisk 8  room temperature large egg whites on high speed (depending on your mixer my kitchen aid takes about 5-6 minutes on number 9 to create a foamy and thick egg whites. Add 3 Tbsp of sugar and continue to whisk until its pale, foamy and stay still.

Mean while mix in a bowl, 200mL of sugar with 8tbsp of cornstarch,1 cup of all purpose flour,  2 tsp of baking soda, 2tbsp of instant coffee,  and 2 tbsp of milk powder,1 tbsp of orange rinds, ½ tsp of salt.

After the egg white foam is ready, fold in a third of the flour mixture each time

Once it is mixed well, pour in the cooled butter slowly into the mixture.

Cool slightly and dress the cake with orange marmalade jam, or simply dust some icing coffee, icing sugar, and orange rinds!


Passion + Patience *Gastrobutterfly* A food to your soul.

Simply Spaghettini with meatballs

The end of the week is approaching in a blink of an eye.That would means  three days of feasts for some of you, and piles of dirty dishes and extra love!But for those who are far away from mom's home made turkey, or celebrating their first thanksgiving in Canada, the festive mood should still be reflected as a grateful gesture of what God gives us through this land, and this nation.I am looking forward for a deep conversation and long hours of sitting around doing nothing but having a good family time.

I am fortunate to have  an extended family who cooked and fed me with graceful foods. This year since we have got married thanksgiving feels a little different and sweet. So we thought of showing up for a thanksgiving feast with more than our normal wine selection , something a little more outside your normal thanksgiving meal( My husband works at a wine agency). For some reason the idea of having chicken wings in  thai -ish cranberry sauce is divine! Well... we will know by Saturday,and I will post it then.

Simply Spaghettini with meatballs

Today, we agreed to eat a lighter meal to prepare for the attack on the weekend. Surely,  we ended up grazing through  a full plate of this yummy spagettini.It has fresh roma tomatoes, romano cheese, and meatballs: a dish that I owe to a friend. I know I said I will make you some good spagetti, and this is a good tester for it. What really keeps us from stop eating was the fresh and clean after taste of the tomatoes.Too bad I will not be able to provide more food porn since my cheap light was broken in the middle of the photo session. Boo! Anyhow this is a recipe that I want to share with you.

Meatballs:
Mix well:
1 1/2 pounds of lean ground beef
2tsp of minced garlic
1/4 tsp of nutmeg
2 tsp of  sea salt
1/2 tsp of  pepper
1/2 tsp of cayenne pepper
2tbsp of onion powder
1 egg
2 tbsp of Worcestershire sauce
after they are mixed very well, shape and form into a ball ( approximately 5 cm diameter)
Roll them in the mixture of flour that has been seasoned by salt and pepper to seal the juice
Take your baking pan and line it with aluminium foil.
Spray some olive oil to keep the meatballs from sticking.
Pre heat oven to 350 F and bake for 20 minutes
By now the meatball should be decrease in size and release a lot of oil
Remove the oil and continue cooking for 15 minutes.
You could serve it right away or fridge them overnight.

Cook 200 grams of spagetti/ spagettini according to the cooking instruction.

Spaghetti/ Spaghettini sauce:

4 Roma tomatoes diced up
1/2 of red onions finely chopped
1tsp of beef bouillon or 1 block of beef bouillon
1 tbsp of olive oil


100-150 ml of cooking wine ( I used my leftover Rose)
salt, pepper and cayenne pepper according to preference

Start by sauteeing the onions, and tomatoes untill they release the liquid.
Put in the bouillon  and wine. Let it simmer to thicken.
Season with salt, pepper and cayenne pepper accordingly,
Once the spagetti is done, mix them into the sauce while the heat is still on.
Serve in the plate and finish with a sprinkle of fresh parsley and Romano Cheese bits.

As Christopher Morley said it: No man is lonely when eating spaghetti, since it requires so much attention.




Passion + Patience *Gastrobutterfly* A food to your soul.

Three kinds of Orange Soups

If you haven’t noticed, honey and garlic have been my latest obsession. Just recently begin to get serious with honey, I almost try to include honey in everything. Sometimes in the morning, when I have no chance to catch a breakfast, a spoonful of honey is nutritious and enough to get me through till lunch. Now, what amazes me, the more I read about honey, more reasons are revealed why it is such an essential ingredients to keep on your pantry. Online articles have mentioned that consuming a tablespoon of honey everyday can help the absorption of calcium which helps to prevent osteoporosis. Dated as far as the era of Ming Dynasty, it has been known that honey help to clear away toxin, dispel pathogenic heat, relieve pain and combat dehydration(see full article)

The weather today was clearly making the statement that fall is at last here. The rain, and sudden drop to zero really taking a toll on me. Suddenly I have this impulsive need of sipping my way through a bowl of warm soup. I don’t have anything in mind other than I want some color veggies to brighten up my rather mundane day.

So I threw in some sweet potatoes, carrots, tomatoes, red onions and heartwarming spices to boiling water. I let it simmer until all of the veggies were tender, drizzled some honey, roasted garlic and ended up making a puree out of it. A little touch of coarse sea salt, and black pepper later, I was on my way out to being under the weather.

Ps: Was going to serve this with a cranberry focaccia that I bought from the farmers market. Surprise surprise,my husband already land it to his stomach! Well maybe next time!

Passion + Patience *Gastrobutterfly* A food to your soul.

Fillet Mignon with Garlic Rose and Garden Vegetable

Alice May Brock once said:” Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good”.  I could not agree more with her!

Today I brought home some tiny fillet mignon wrapped in bacon from a farmers market for shockingly only $ 2.50 a piece! I just had to buy not only because they were a good deal, but they looked so figure friendly, and cute. Later on I figured out that fillet mignon literally  really means cute cut in French.

As soon as I find my main ingredients, normally I start playing different scenarios on top of my head. This time, I had garlic written all over my head. I was so determined to keep it as simple as I could with the spices. So I pair the garlic with my pinky rose: and was pleasantly surprised how the best thing in life can be really simple.

I am not the meat expert but I can tell you a thing or two that I learned from a butcher at my store. He said you should choose the drier looking piece of steak with a nice marbling mark; this piece will taste so much better than the fresh juicy looking meat. This piece is typically a day old, so the juice is sealed inside the steak, but the key is you have to cook it right away on the same day because it has been aged for a day. It sounded weird, but this guy had more than 40 years experience! I wouldn’t even stand a chance to have a say. So today when I went to market I asked the meat lady exactly what Mo’ has told me. She seemed like she understood right away. So I felt a little bit on the right track and relieved. We also had a chance to pick up some very nice Ontario vegetables: the three colors carrots, gem potatoes, the zucchinis, and some gourds.

So today I end up cooking steak for dinner with zucchinis, carrot and some fries.

This is how you make the steak:

· In your cast iron pan, throw in 1 tbsp of butter/ margarine, and 2tbsp of olive oil.

· Sautee 1 tbsp of garlic and put in the fillet mignon to absorb the garlic flavor

· Brown each side for approximately 4 -5minutes

· Throw 3 cups of cut up vegetables

· Pre heat oven at 400 F and finish the cooking inside the oven for 10 -15 minutes for medium rare steak.

· Take out the steak and vegetable to rest, leaving all the juice on the pan

· Put the pan on heat and let it simmer, put a ½ block of beef bouillon cube and a 1 ½ cup of whatever red wine that you have ( I used my rose)

· Give salt and pepper to taste

· Remove from heat when the gravy is getting thicker.

· Serve with a glass of the same red wine!

Passion + Patience *Gastrobutterfly* A food to your soul.