Artichoke & Asiago Poppers for Oscar Night

In a perfect world, you'd have seen these delicious morsels of artichoke goodness well before Colin Firth presented Meryl Streep her Best Actress Oscar (my favourite moment of Sunday night - my boyfriend looked so handsome and Meryl so eloquent and perfectly charming).  It's been crazy busy around here, with this and that and trying to find time to sleep and eat too.  Luckily I'm snagging a few seconds to blab about my favourite movies of late and to tell you about these most delicious appetizers.  Believe me, you want this recipe in your appetizer file.   

For the Movies: Caramel Popcorn with Roasted Nuts

I see it.  The light at the end of the tunnel.  Just two days left of work then I'm home free.  I cannot tell you how much I'm looking forward to my holiday vacay.  The past few months have roared on by and I need me some down time.  Big time.  Not that I'm planning anything wild and crazy.  No tropical vacations or skiing holidays (I've only been downhill skiing once and nearly died, so I've vowed never to do that again.  Okay, I didn't nearly die, but when you are 13 and roaring down a bunny hill mountain and can't stop and end up crashing into a snow bank while your cute instructor stands by, it does feel like you are dying.)  Given my lack of coordination at any sporty, and fear of sharp things on my feet propelling me forward - you should see me skate - the only calorie burning activity I'll be up to is a long hike through the beautiful river valley here in Saskatoon.  But lookout!  I may strap on a snow shoe or two and really do it up.  Lord knows after eating this ridiculously delicious caramel popcorn, something will have to be done.

No, I'm not going too far at all over the holidays.  And I like it like that.  For so many years I'd pack up the car and the evil fur beasts cats (if you've ever traveled a great distance with 2 cats in a car, you know of which sweet hell I speak) and drive the 600km to come home for Christmas, then leave after a few days and make the long drive back to Edmonton.  It was what it was, but I'm so happy that these days I just have to go a few blocks to my Mom's house and everyone is there.  My brothers and sisters and all of the little ones running around with rosy cheeks and runny noses.  We eat until it's slightly uncomfortable, because everything is just so. good.  This year the main attraction will be Prime Rib with Yorkshire Pudding - because after cooking roughly 350 pounds of turkey in December, it's pretty much the last thing I want to eat right now.  So we are switching up the menu and I'm super stoked; if only because I'm already envisioning the gravy soaking into the Yorkshires.  Can't wait.

 

When I'm not hiking, or eating too much or colouring with the kiddies, I will be watching movies.  You know how much I love movies right? The is the prime season for all of the great ones.  Oscar contenders are being released weekly, and I'm super excited to plant my behind in a comfy seat and watch The Descendants, and Young Adult and The Iron Lady, and My Week With Marilyn.  How fabulous does Michelle Williams look as Marilyn?  Oh yes.  There will be movie watching.  On the small screen too, because what is Christmas without watching my boyfriend Colin Firth in Love Actually?  Or watching the March sisters in Little Women?  Or Mr. Bean stick his head up the turkey? All classics, which require curling up on the couch with a blankie and a hot beverage and a bowl of popcorn.  But just not any popcorn.  And now I get to the really good part.

For years and years my Mom would make this caramel popcorn.  Package it up in pretty tins for her kids, she did.  Hell, it was worth the car ride of wailing of cats, it was.  And then she stopped.  Not sure why.  We kind of don't talk about it in my family.  So this year I was like "Mom do you still have that recipe for that caramel popcorn you USED to make and we all loved and then stopped making it for some reason?"  And she said yes, I still have it.  Hooray!  This is the best popcorn to munch on while Colin Firth dives into the water to fetch his manuscript.  It's buttery, oh god, it is buttery and caramely and laden with roasted nuts.  But so. damn. good.

You think popping popcorn is fool proof, right?  But clearly not Renee proof.  I don't have a popcorn maker, so I just made it on the stove top.  But my favourite pot for doing so is without a lid because I threw it over the small fire back when there was that kitchen incident.  So I had to use this other crappy pot and burnt the popcorn.  So then I had to use a smaller pot, and make two batches of popcorn.  All in all it took much longer than it should have.  My dear friend Stacy says I need the STIR CRAZY by West Bend, which apparently makes the best popcorn in the world.  If Santa hasn't packed his sleigh yet, Renee would like very much.   Making the caramel goo is a bit of a science project, hence no photos of that because I was quite transfixed with all of the bubbling sugar action, and I've never been that great at science so this required all of my attention.  It's crazy, all of that bubbling, but I let it go for about 5 minutes, like Ma said, and it was fine.  Even dropped a little of the caramel in a glass of water to see if it formed a ball.  It did and it was done.  Adding the baking soda and booze in the end makes it go wild again, but don't be afraid.  Just carefully pour it over the roasted nuts and popcorn and stir stir stir.  Press it into a greased bake sheet, let it cool, then break it off into pieces to eat right away or package it up in airtight containers and freeze for later.  Just let it thaw for an hour before breaking it apart and munching.  Don't want any of you to lose a tooth over the holidays! Whether you are sneaking this contraband popcorn into the theatre like me (shhhhhh! don't tell!) or munching on it while you are all curled up with your favourite peeps and furry friends, this popcorn will make your movie watching all that more enjoyable.  Just go on a little hike afterwards okay?  Or if you dare, don the skates.  You just won't see me at a rink near you anytime soon.

Caramel Popcorn with Roasted Nuts

3 cups nuts (I used whole pecans and almonds)
2 cups of butter (I used salted)
18 cups popped popcorn
2 2/3 cups brown sugar, lightly packed
1 cup of Rogers Golden Syrup or corn syrup if you can't find Rogers
1 tsp cream of tartar
1 tsp baking soda
1 tbsp rum

Heat oven to 300*F.  Spread nuts on cookie sheet and roast for 20 minutes, stirring occasionally and keeping an eyeball on them.  Let them cool and mix with your popped corn in a VERY large bowl, or two not so large bowls.

Combine sugar, butter, syrup and cream of tartar in a sauce pan.  Cook until it forms a ball when dropped into a glass of water, or for about 5 minutes.  It's tricky, I know, but trust me, it will be okay.  Just stir, stir, stir.  Remove from heat, stir in the baking soda and rum.  Bubbles!  Then pour over the nuts and popcorn.  Stir really well, and divide it amongst two greased cookie sheets (I used butter, of course) and press it into the pans.  Let it cool, then tear it into pieces to devour immediately, or pack it into airtight containers.  If you want to freeze it, go ahead, just let it thaw for an hour before digging in.  Makes a rather large batch.

Sweet Saturday: Pétit Pain Au Chocolat

My Life in France  by Julia Child is currently on my bedside table, and I'm savouring every word.  Admittedly this is my first real read of hers, and  I'm blushing as I write this, but I've never made one of her recipes, and I've only seen a few clips of her TV show.  This is shameful, and something I must remedy ASAP.  Of course I read Julie and Julia, and saw the movie too; not sure if I fell in love more with Meryl Streep or Julia Child.    My favourite scene in the movie takes place at one of their dinner parties and Paul is toasting her, saying she's the "butter to his bread, the breath to his life."  So. Lovely.  

 

Seems like I've been drawn to all things French lately.....A few nights ago I watched Coco Avant Chanel, starring the absolutely gorgeous Audrey Tatou, whom you may recall was in one of my favourite movies, Amelie.  Coco was wonderful as well - full of fashion and glorious Parisian panorama.  Who knew Chanel was such a social rebel?

I've never been to France.  Heck I've never even been to Europe, which is a travesty in itself.  What sort of self-respecting food lover can write about and live food like I do, and yet has not seen Le Tour Eiffel? A trip is slowly being plotted in the back of my mind:  a hiking tour perhaps; through lavender fields even better.  Stops along the way for dining with the locals, and sipping extraordinary wine.  Then stationing myself in Paris of course.... cafe au lait and croissants on the riverbank; museums and markets; eating until I can eat no more.  "France before Forty" is slowly becoming my mantra.  Who wants to come along?

Being inspired by France and all of its loveliness, I decided to simulate something here, that I know I will love there:  Pain au Chocolat.  This recipe has been hiding out in a binder of mine for years, and I don't know why I haven't made it sooner.  Nothing could be simpler or more lavish on a brunch table; or boxed up with a pretty bow and brought with you to someone else's brunch table.  Easily prepped the night before, and a quick bake in the morning - Voila!  Melted dark chocolate mingles with the buttery layers of puff pastry in a heavenly poem* that is sure to send you pining for France.

Pétit Pain Au Chocolat

2 sheets puff pastry (one 17.3 ounce package), thawed, each sheet cut into 12 squares. Or if you are unable to find the sheet kind, roll out each half until 1/8 inch thick, and cut into squares.  (The sheet size I used was approximately 13"x 17" and I cut 12 squares out of that.  If you can't find that big a size, just roll out what you can, and make the squares accordingly.
1 large egg, beaten, with a bit of water
4 100g. bars bittersweet or milk chocolate.  Each bar cut into six 2x1" pieces, about.  Mine sort of just cracked and I dished it out accordingly. 
Coarse sugar

Line 2 baking sheets with parchment pater.  Brush each puff pastry square with the egg wash.  Place 1 chocolate piece on edge of pastry square.  Roll up dough tightly, enclosing chocolate.  Repeat with remaining chocolate and pastry.  Place seam side down on the bake sheet.   (Can be make one day ahead.  Cover with plastic wrap and refrigerate.)  Preheat oven to 400*F.  Brush tops of pastry rolls with the egg glaze.  Sprinkle with coarse sugar (or regular).  Bake until pastries are golden brown, about 20-22 minutes.  Serve warm or at room temp.   Makes 24 irresistible bundles. 

* Julia Child once described some sole as if it were a  "poem".  Seemed appropriate here as well. 

Appetizers for Oscar Night (Otherwise Known As My Fourth Favourite Night of the Year!)

I love movies.  I really do.  One of my favourite things to do is to duck into a theatre on a Sunday afternoon and escape for a couple of hours.  The first movie I saw in a theatre was 101 Dalmatians; I must have been 7 or 8.  It was in a small town Saskatchewan theatre, and I loved it.  All those poor puppies and that horrible Cruella.  My taste has expanded over the years, from movies that made me laugh so hard I thought my ribs would crack ("Death at a Funeral"; "Napoleon Dynamite"), to those that broke my heart into a million pieces ("Away From Her"; "Finding Neverland"; "A Single Man").  Those that were visually stunning ("Scent of the Green Papaya", "Bleu", "The English Patient"), and those that I never wanted to end ("Almost Famous"; "Lost in Translation"; "Edward Scissorhands"; "Little Miss Sunshine"). Then there are those where I thank the Lord that John Hughes was ever put on this planet ("Sixteen Candles", "Pretty in Pink", "Ferris Bueller's Day Off"), and those movies I just love and could watch over and over again, and I do ("Love Actually"; "Sense and Sensibility"; "Four Weddings and a Funeral", and of course "Bridget Jones' Diary".  Hmmmmmm.  Those all have Hugh Grant in them.  Coincidence?   Maybe not.  Then there are those movies where I screamed in the theatre, to the horror of my friends ("Silence of the Lambs", "The Sixth Sense"), and those movies that freaked me out so much I had to sleep with the light on for weeks ("Blair Witch Project", "The Ring").  Some movies made me want to dance in the theatre ("Dirty Dancing", "U2: Rattle and Hum", "Muriel's Wedding").  And some where I actually did ("Rocky  Horror Picture Show", several times).  Then there are those movies that were so unique and flabbergasting, I walked away in awe, wondering what the hell just happened ("Memento", "Eternal Sunshine of The Spotless Mind"; "Inception")  And those movies about finding true love, and never giving up on it ("Once", "(500) Days of Summer", "The Princess Bride"). Being that I'm all about food, I love movies that made me hungry ("Like Water for Chocolate", "Big Night", "Julie and Julia") So you get the picture.  I love movies. A lot.

After my Birthday and Christmas and Summer Solstice, Oscar Night is my favourite night of the year.   Not just for the glittery glamour and Oscar pools and cute boys in tuxedos, but I love the celebration of movies and the art of movie making. Sometimes the best movies don't win, and most often my favourites don't.  But what the hell.  I watch year after year, staying up too late, snacking on too many snacks, but loving every minute of it. 

So this year for Oscar Night I'm whipping up some appetizers to take over to my Mom's (she has the bigger and better TV!).  Gotta have good eats for the night.
The Artichoke and Asiago Dip is truly killer.  Like, eyes will roll in the back of your head killer.  It's full of calories and fat, but don't say I didn't warn you.  Slather it on some good, fresh baguette, and it will make you very very happy.  You may even coo!  This Dip is totally my friend Monica's fault.  She made it for me several times in Edmonton - where many a night we would coo over it.  (Adapted from "The Girl Can't Cook" by Cinda Chavich.)

 

 

Asiago and Artichoke Dip

3 cloves garlic, minced
1 Cup good quality mayo (I used the olive oil kind)
1 Cup grated asiago cheese
1/2 tsp cayenne pepper
1 398 ml can of artichoke hearts, chopped
paprika for sprinkling

Preheat oven to 350*F
In a medium bowl, mix together all ingredients. Pour into an oven proof dish and bake for 15 minutes
or until golden. Put on a platter with good bread or pita chips.  Dig in.
 

You can't have a party, or sit in front of the TV for four hours without some shrimp.  These coconut/panko/chili lime babies will fulfill that need.  Spicy and sweet, and yes, there is a little deep fry action going on.  But oh so worth it.

Coconut and Lime Battered Shrimp

3/4 cup panko bread crumbs
1/2 finely shredded coconut
1 tbsp finely grated lime zest
1 tsp salt
1/2 tsp sugar
1/4 tsp cayenne pepper
2 eggs
18 large, peeled and deveined shrimp, tails on
Peanut or Canola oil for frying

Line a bake sheet with parchment paper.  Mix all of the dry ingredients together in a shallow  bowl.  Whisk eggs in a medium bowl.  Add the shrimp and toss well.  Working one shrimp at a time, use your left hand for placing the shrimp in the crumb mixture.  Use your right hand to press the crumbs onto the shrimp and place it on the bake sheet. Continue until all shrimp are battered.  Heat the oil in  skillet, about 1 inch deep, over medium high heat.  Test it by dropping a piece of coconut in and see if it fries immediately.  Working in batches, add shrimp to hot oil and fry 2 min per side, until golden.  Drain on paper towels.  Arrange on platter, serve warm, garnished with lime. (Recipe adapted from Epicicurious)  

And finally.  We have Asparagus, Prosciutto and Goat Cheese Phyllo Bundles.  Crispy on the outside, salty, creamy, asparagus-y in the middle.  Flavour flavour everywhere. 

Prosciutto, Goat Cheese and Asparagus Phyllo Bundles

12 asparagus spears, blanched

4 large sheets of phyllo pastry, thawed

12 thin slices prosciutto
1 small round of goat cheese (I used stuff with herbs, but you can use plain.  Or used any other cheese you like: old cheddar, Swiss, etc.)

4 tbsp. melted butter

Preheat oven to 375*F

To blanch the asparagus, heat a pot of boiling water.  Drop the asparagus in and cook one minute.  Have a bowl of ice water beside, and drop the hot asparagus into cold water.  When completely chilled, remove and drain on paper towels.

Lay first sheet of phyllo down on cutting board.  Brush with  butter.  Repeat for next 3 layers.  Cut into 12 squares.  Lay one piece of prosciutto on each square, then the cheese, then the asparagus.  Roll up tightly.  Place on a  parchment lined bake sheet, and brush with more butter.  Bake for about 15-20 minutes until golden brown.  Serve warm.  Oh my God.  So good! 

So who do I think is going to win big tonight?  Well, here are a few of my thoughts:  Best Actress will be Natalie Portman, but after seeing Michelle Williams in "Blue Valentine" last weekend, my heart is pulling for her.  A raw, heart wrenching performance, too bad not that many people saw.   Best Actor will be Colin Firth for "The King's Speech".  Yeah, he rocked it.  And I think he was robbed last year for "A Single Man", when Jeff Bridges won.  I like Jeff, but J'adore Colin.  Supporting Actors are all about "The Fighter", a movie I haven't seen yet (not super big on boxing movies after seeing Hilary Swank get crushed  in "Million Dollar Baby" ) but looks like Christian Bale and Melissa Leo are going to take those two categories.  Which leads to Best Picture.  I think "The King's Speech" is the favourite, and while I really really liked it (I'm a sucker for historical movies, especially with a Brit in them!), I'm kinda hoping for "The Social Network" to pull off a surprise victory.  I was captivated from start to finish, and really, who doesn't want to know more about how and when and why Facebook started? And to be honest, I really wouldn't be writing this blog if it weren't for Facebook.  While I was a long time holdout, vowing never to join, once I did, I revisited old friendships, posted lots of pictures of food, and was practically begged to start writing a food blog.  Which I'm very happy to do :)