Tiramisù: A Dessert with a Wicked Past

Several myths and legends surround this delectable dessert that has become a staple in Italian (and many non-Italian) restaurants worldwide.

Here’s my favorite legend…

In the late nineteenth century, the competition among the bordellos in Venice was extremely fierce. Hoping to attract more customers, one bordello offered espresso coffee as a complimentary beverage. Other bordellos followed suit.

As the competition escalated, so did the treats. Savoiardi Cookies (similar to lady fingers) and sweet liqueurs were added as further enticements. An enterprising Madam decided to combine all these ingredients—espresso coffee, savoiardi cookies, sweet liqueurs—with eggs and Mascarpone cheese.

Continue reading on Brenda Whiteside’s blog.


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Warming Up to Watercress Soup

Diagnosed with hypothyroidism in 2006, I make every effort to incorporate thyroid-nourishing foods into my diet.

While I enjoy or can tolerate eating most of the iodine-rich foods, I struggle with watercress. Its pungency doesn't sit well with my fussy taste buds.

While stocking up on spinach and parsley last week, I noticed the watercress. On a whim, I picked up one of the bunches and some sweet potatoes. I experimented and came up with the following recipe.


Ingredients

1 onion, chopped
2 cloves of garlic, chopped
2 tablespoons of butter
2 sweet potatoes, chopped
4 cups of chicken/vegetable stock
1.5 cups of watercress
1/4 cup of parsley
1 tablespoon of lemon juice
Salt and pepper (to taste)
Hemp hearts (optional)

Directions

1. Heat the butter in a large pot over medium-high heat. Sauté the onions and garlic until soft.

2. Add the sweet potatoes and stock. Bring to a boil, then reduce to a simmer.

3. Simmer for 15 minutes or until the sweet potatoes are tender.

4. Add the watercress and parsley. Stir and let the mixture simmer for about one minute or until the greens have wilted.

5. Remove from heat and purée the soup in batches using a hand or immersion blender.

6. Add the lemon juice and salt and pepper (to taste).

7. Sprinkle hemp hearts into the individual bowls.

Makes 4 servings, about one cup each.

Buon appetito!


Enjoying Sweet & Savory Asparagus Soup

The ancient Greeks and Romans believed that asparagus possessed medicinal qualities, curing everything from toothaches to rheumatism.

While none of these claims have been proven, asparagus contains many essential nutrients, among them potassium, folate, and Vitamins B6 and C.

Last week, I decided to create an asparagus soup that would satisfy my sweet and savory taste buds.


Ingredients

1 tablespoon of olive oil
1 medium onion, chopped
2 cloves of garlic, minced
2 cups of asparagus, chopped
2 celery ribs, chopped
1 sweet potato, chopped
3 cups of chicken/vegetable broth
1 tablespoon of lemon juice
Salt and pepper (to taste)
Hemp hearts (optional)

Directions

1. Heat the oil in a large pot over medium-high heat. Sauté the onions, garlic, and celery until the onions are translucent.

2. Add the asparagus , sweet potato, and broth. Bring to a boil, then reduce to a simmer.

3. Simmer for about fifteen minutes or until the vegetables are tender.

4. Purée the soup in batches using a hand or immersion blender.

5. Add the lemon juice and salt and pepper (to taste).

6. Sprinkle hemp hearts into the individual bowls.

Makes 4 servings, about one cup each.

Buon appetito!


Adding a Touch of Gold to Celery Soup

During chemotherapy, I found myself unable to tolerate a host of foods, among them coffee, meat, fish, cheese, tomatoes, onions, garlic, salad dressings, citrus fruits, and all cooked vegetables.

So, what could I eat?

Plain Eggo waffles without syrup, roasted chicken, white bread, some luncheon meats, white rice, apples, pears, carrots, and celery.

I was especially fond of celery, a preference that has remained in life abc (after breast cancer). I love munching on the stalks and tossing them into casseroles, stuffings, and soups. Almost every soup I make has at least one celery rib.

Last week, I decided to make celery the primary vegetable. While researching celery soups, I discovered that most of them included potatoes or cauliflower. The final results appeared a bit too pale and unappetizing for my taste. I experimented and came up with this golden alternative.

Ingredients

1 tablespoon of olive oil
1 medium onion, chopped
2 cloves of garlic, peeled and crushed
4 cups of fresh celery, chopped
2 cups of chicken or vegetable stock
1 cup of baby carrots, chopped
Handful of fresh parsley, roughly chopped (include stems)
1 cup water
1 tablespoon of lemon juice.
Salt and pepper (to taste)
Hemp hearts (optional)

Directions

1. In a large soup pot, heat the oil over medium heat. Add the onion and cook until soft.

2. Add garlic cloves and cook for a minute before adding celery, stock, carrots, water, and parsley. Increase the heat to medium-high and bring to a boil.

3. Lower the heat and simmer for about 30 minutes or until the celery and carrots are soft enough to be puréed.

4. Purée the soup in the pot using an immersion blender. Or remove the soup from the pot and purée in a blender.

5. Add lemon juice and salt and pepper (to taste).

6. Sprinkle hemp hearts into each individual bowl.

Makes 4 servings, about one cup each.

Buon appetito!


Warming Up with Broccoli Soup

A piping hot bowl of soup is my favorite way to incorporate vegetables into my diet. I especially like puréed, low-starch vegetable soups that are quick and easy-to prepare.

Puréed broccoli soup is at the top of my list.

Considered one of the most nutritious vegetables–and often described as a superfood–broccoli is loaded with vitamins, minerals, and fiber.

This daily bowl of comfort helped me survive (and somewhat thrive) during this past week of frigid temperatures, record snowfalls, and dangerously low windchill factors in Southern Ontario.

On Wednesday, I thought we’d reach a windchill of -40 degrees Celsius. At that point Celsius and Fahrenheit meet…something my well-honed left brain finds fascinating. But only in theory!!

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, chopped
2 stalks celery
Handful of parsley, roughly chopped (include stems)
4 cups of chopped broccoli (florets and stems)
2 cups of chicken (or vegetable) broth
1 cup water
Salt and pepper (to taste)
Hemp hearts (optional)

Directions

1. Heat butter and oil in a large pot over medium heat. Add the onion and cook until soft.

2. Add garlic and celery. Cook until softened, 4 to 6 minutes.

3. Add parsley and stir for about ten seconds.

4. Add broccoli, broth, and water. Bring to a boil, then reduce heat to a simmer. Let the soup simmer for 8 to 10 minutes. Test to see that the vegetables are tender.

5. Transfer the soup (in batches) to a blender and purée until smooth. Or you can use an immersion blender.

6. Add salt and pepper, to taste.

7. Optional: Sprinkle hemp hearts into individual bowls.

Makes 4 servings, about one cup each.

Buon appetito!


Free…And One by Me!

Treat yourself to our favorite holiday baking–brownies, bars and squares; cakes and cupcakes; crisps and cobblers; fruit desserts and compotes; pies and tarts; icings and frostings–all from the kitchens of The Wild Rose Press authors.

I’m happy to share my recipe for Zucchini Cake on page 64

Happy Holidays!



Happy National Chocolate Chip Cookie Day!

Celebrate this National Day by treating yourself to a cookie (or more) containing those tasty bits of chocolate. If you’re looking for a quick-and-easy recipe, try this family favorite from my mother’s kitchen.

Ingredients

14 ounces brown sugar
14 ounces white sugar
1 pound Crisco
7 eggs
1 tsp baking soda
12 ounces chocolate chips
7 cups Monarch flour
Dash of Salt

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Cover the bottoms of cookies sheets with aluminum foil.
3. Beat sugar and Crisco.
4. Add eggs and continue beating.
5. Add flour and continue beating.
6. Add the remaining ingredients and continue beating.
7. Shape into balls and drop on cookie sheets.
8. Bake for 15 to 20 minutes.

Enjoy!