Tagged: boyfriend

vegetarian roti

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It was Chris’s dinner making day and he was determined to come up with something that was healthier then his other culinary specialties (which include ribs, steak, pasta dishes, short ribs, mac’n cheese etc… which always include incredible homemade sauces and marinades ). Everything he makes is awesome!….always. Even though (thanks to the blog) I have become much better cooking, it’s still so frustrating when people NEVER seem to mess things up! He consistently makes great food (My BFF is the same!) UGH! .

I was excited to see what he was going to come up with. He found some authentic Guyanese roti  (shells? skins?…whatever they’re called). We filled them with a super yummy chickpea/sweet potato curry filling. Needless to say I was not disappointed we ate until we couldn’t eat anymore! The following day we brought the left-overs to lunch ,which I shared with a co-worker, she agreed they were excellent!.

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INGREDIENTS:

1 tsp coconut oil

1 small onion, peeled and sliced

1 cup  organic vegetable broth

1 sweet potato, peeled and cubed

1 clove garlic, minced

1/2 tsp cumin

1/4 tsp each coriander, cinnamon and turmeric

1/2 tsp hot sauce

1/2 tsp salt

1 cup chickpeas, canned or frozen

1/2 cup coconut milk

2 to 3 large roti

Preparation

1. In non-stick skillet over medium, heat oil. Add onion; cook for 5 minutes. Stir in broth, potato, garlic, cumin, coriander, cinnamon and turmeric.

2. Cover and cook, stirring occasionally, for 20 minutes or until potato is fork-tender. Season with hot sauce and salt.

3. Stir in chickpeas (rinse if canned; thaw if frozen) and milk. Bring to a boil. Cook, low heat, stirring, until chickpeas are heated through.

4. Divide mixture between 2 roti. Fold up the bottom to make a straight edge. Roll to make a wrap. Wrap snugly in plastic wrap.

 

 

 

Thanks for dinner babe! XOXO

roti bf

 

 

 

birthday cake

IMG_5121Chris’s birthday cake…was probably the biggest baking project I have ever tried. It was surprisingly super successful!! The directions are long but the outcome is amazing! I followed the directions as closely as possible and it wasn’t necessarily hard, it just takes a while.

Our birthday weekend started with Valentines Day. We started the evening with some champagne then off to Roy Thompson Hall to watch Casablanca with the TSO. On the way we stopped at Seven Lives in Kensington Market to grab taco’s and sat in the car trying our best not to ruin our clothes.

valentinesdaySaturday we had a small gathering planned. We had arranged a dinner at Soos about a month ago, a fun little Malaysian restaurant. They reserved a small private table for us with a strict number of (12) guests. We ate an incredible meal laughing and catching up with bunch of Chris’s friends. Then we strolled up to Dundas West to enjoy some drinks with a few more people at Get Well. We stayed till last call and stumbled home.

IMG_3550 I made his birthday cake, the topping and the icing Sunday afternoon (while the birthday boy waited out his horrible hang-over on the couch). Finally Monday (CHRIS’S BIRTHDAY!!) I woke up early to put the cake all together (and  of course pile the table with more champagne, gifts, balloons and to get started on a big birthday breakfast). We made eggs benedict with prosciutto, drank coffee, listened (sang along…and there MAY have been some dancing) to our favorite 90’s tunes and of course snuggled with our puppy.

By the afternoon we were ready to try some cake and sip some champagne.

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Momofuku Milk Bar Birthday Cake

  • 1 batch birthday cake (recipe below)
  • 1 batch birthday cake soak (recipe below)
  • 1 batch birthday cake frosting (recipe below)
  • 1 batch birthday cake crumbs (recipe below)
  1. Invert the birthday cake onto a sheet of parchment paper or silpat, and peel off the parchment paper backing. Using the 6-inch cake ring, stamp out two circles from the cake. These will be the top and middle layers. The remaining cake “scrap’ will come together to make the bottom layer of the cake.
  2. Clean the cake ring and place it on a sheet of parchment paper or silpat atop a baking sheet. Use one strop of acetate to line the inside of the cake ring. Put the cake scraps in the ring and use the back of your hand to press the scraps together into a flat even later.
  3. Dunk the pastry brush in the birthday cake soak and give the layer of scraps a good, healthy bath of half of the soak.
  4. Spread one fifth of the birthday cake frosting over the base layer. Then sprinkle with one-third of the birthday cake crumbs evenly over the top of the frosting. Use the back of your hand to anchor them in place. Top with another fifth of the birthday cake frosting, carefully spreading it so that it is even, but without disturbing the crumbs.
  5. With your index finger, gently tuck the second strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5-6 inches tall- high enough to support the height of th finished cake. Top with a full circle of cake (save the nicest one for the top layer), brush the rest of the cake soak over this layer, top with another one fifth of the frosting, one third of the cake crumbs, and another one fifth of the frosting.
  6. Nestle the remaining cake round into the frosting. Cover the top of the cake with the last fifth of the frosting. Give it volume and swirls, or opt for the perfectly flat top. Garnish the frosting with the remaining birthday crumbs.
  7. Freeze the cake for at least 12 hours to set the cake and filling. (And to make the unmolding much easier.)
  8. Three hours before serving, pull the pan from the freezer, and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours. (wrapped well in plastic, it can be refrigerated for up to 5 days.)

Birthday Cake, Yield: 1 quarter sheet cake

  •  2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/4 cup + 2 T rainbow sprinkles
  • 4 T (1/2 stick) salted butter, at room temp
  • 1/3 cup vegetable shortening
  • 1 1/4 cup granulated sugar
  • 3 T light brown sugar, tightly packed
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1/3 cup grapeseed oil
  • 2 tsp clear imitation vanilla extract
  1. Preheat the oven to 350. Prepare a rimmed quarter sheet pan by spraying with cooking spray and covering the base with a sheet of parchment. Set aside.
  2. Whisk together the flour, baking powder, and 1/4 cup sprinkles in a small bowl. Set the dry ingredients aside for later.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, shortening, and sugars on medium-high speed for 2 to 3 minutes, scraping down the bowl as needed.
  4. Add the eggs (all at once) and then beat again on medium-high for another 2 to 3 minutes. Scrape down the bowl.
  5. With the mixer on low speed, add the wet ingredients (buttermilk, oil, and imitation vanilla) in a steady stream. Increase the mixer to medium-high speed and beat for another 4 to 6 minutes. The mixture should double in size and turn practically white. Don’t stop mixing until the mixture is completely homogeneous, with no visible streaks of oil or fat.
  6. With the mixer on low, add the dry ingredients, and mix for another minute or so until the ingredients are just combined.
  7. Pour out the batter into the prepared sheet pan, spreading it out into an even layer. Sprinkle with the remaining 2 tbl of sprinkles.
  8. Bake for 30–35 minutes until the cake bounces back slightly when gently pressed in the corner. The center of the cake should no longer jiggle when the pan is shook. Cool the cake completely in the pan on a wire rack.

Birthday Cake Soak

  • 1/4 cup milk
  • 1 tsp clear imitation vanilla extract
  1. Whisk together the milk and vanilla in a small cup or bowl.

Birthday Cake Crumb

  • 1/2 cup granulated sugar
  • 1 1/2 T light brown sugar, tightly packed
  • 3/4 cup cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 T rainbow sprinkles
  • 1/4 cup grapeseed oil
  • 1 T clear imitation vanilla extract
  1. Preheat the oven to 300 and line a baking sheet with a Silpat or piece of parchment.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars, flour, baking powder, salt, and sprinkles. Mix on low speed until combined.
  3. Stream in the oil and the imitation vanilla on low speed and continue beating the mixture until the ingredients clump and form small clusters.
  4. Carefully spread the clusters in a thin layer on the prepared baking sheet and bake them for about 20 minutes, breaking up occasionally. They will be slightly moist but will harden as they cool. Let them cool completely before using.

Birthday Cake Frosting

  • 1 stick salted butter, at room temp
  • 1/4 cup vegetable shortening
  • 2 ounces cream cheese, at room temp
  • 1 tablespoon glucose
  • 2 tbl light corn syrup
  • 1 T clear imitation vanilla extract
  • 1 1/4 cup powdered sugar
  • pinch baking powder
  • pinch citric acid

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening, and the cream cheese for 2 to 3 minutes on medium-high until the mixture is smooth and fluffy.
  2. Add the glucose, corn syrup, and vanilla, and beat the mixture on medium-high speed for 2 to 3 minutes or until the mixture is smooth and glossy white.
  3. Add the powdered sugar, baking powder, and citric acid on low speed until just combined. Crank the mixer to high speed and beat for 2 to 3 minutes or until the mixture is stark white and fluffy.

IMG_3568HAPPY BIRTHDAY MY LOVE!!!!! XOXOX