So I couldn’t decide at first if I would participate in this weeks Sunday Supper event, even though the theme was Holiday Music/Movie/TV Inspired dishes, which is such a fun theme. Why did I hesitate? Well today is a special day, it is my 5 year anniversary. But our recent trip to New York inspired me so I decided to honour my husband’s favourite Christmas movie, Die Hard, with this post. Every time we go to New York my husband says we need to try a authentic NY hot dog from one of the hundreds of hot dog stalls around the city. But every time we go I chicken out. I am not a hot dog fan, I don’t eat meat that isn’t at least 80% meat and even then the other 20% needs to be whole ingredients so hot dogs aren’t something I would normally eat. But I do know that for things like this a sausage doesn’t quite provide the same taste and texture. So I did some research and was happy to find there is a company here in the UK that makes a hot dog with 82% pork and the rest of the ingredients aren’t too horrific as I know what they are, when you can’t pronounce an ingredient and you have no idea it is that is when I run. So I decided to finally eat a hot dog for the first time in 10 years and I have to say it was pretty good. What made it was this incredible onion sauce that from what I understand is a staple condiment on most of the NY hot dog cards. I picture it being just the thing a tough guy like John McClane would eat.
NY Hot Dog with Sabrett-style Onion Sauce
125mL (1/2 c.) water
1 tsp cornstarch
1 Tbsp tomato paste
1 Tbsp inexpensive balsamic vinegar
1 tsp Dijon-style mustard
1 tsp brown sugar
1/4 tsp hot pepper sauce (I used Franks RedHot sauce)
1 pinch of cinnamon
1 Tbsp olive oil
2 large red onions, sliced thin (The recipe called for red onions but I didn’t have any on hand)
1/4 tsp salt
2 cloves garlic, minced
Recipe from Amazing Ribs
I can’t believe that 14 years ago a 17 year old me met a 19 your old British guy who became her instant best friend. Having a similar humour they quickly got up to trouble mischief together. I never would have guessed that 9 later we would reconnect after a few years apart and fall in love and that 5 years on we would have an amazing 2 year old girl who is our world. Chris is such an incredible father and I am so blessed to have a husband who has a similar parenting style to myself so the hardest job in the world, being a parent, is made easier with the fact that we tend to always agree what to do. I know that is a rarity and I do treasure it. So to honour my wonderful husband who is a fantastic daddy I wanted to finally make him the pie he has been begging me to make again for years now.
For some reason pecan pie gets put on the to do list of baking every year for Christmas but then somehow doesn’t get done. So for this Father’s Day my husband finally got his wish. This recipe doesn’t use corn syrup, one because corn syrup isn’t sold in this country and two I try to avoid using it because it really isn’t good for us. Personally we feel this is even better then the corn syrup version.
I had such a fantastic birthday weekend. I feel so overwhelmed by the love I have felt from my friends and family. So publicly I want to say thank you to the best friends and family I could ask for. One of my favourite gifts I received this year was a doughnut baking tray. This is one of those things that I have wanted for a long time but it was just one of those items I wouldn’t buy for myself. I was so excited that I have already given my first baked doughnut attempt this weekend and the family have already started putting in their requests for different varieties for me to make. If you have never had a baked doughnut before it is different from fried doughnuts but in my opinion it is better. There is something so delicate and light and full of flavour with baked doughnuts that I don’t get from fried doughnuts. The only downside to that is where I could only eat one, maybe two of regular fried doughnuts I could probably have finished off the entire batch of these on my own.
Baked Chocolate Doughnuts
120mL (1/2 c.) double cream
50g (1/4 c.) granulated sugar
73g (1/3 c.) packed dark brown sugar
60mL (1/4 c.) vegetable oil
1 tsp vanilla extract
125g (1 c.) flour
(1/4 c.) dark cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
220g (2 c.) icing sugar
2 Tbsp greek yoghurt
Sprinkles, if desired
recipe adapted from Sugar Crafter
I am so excited about this #SundaySupper. This week we are celebrating New Year’s with Potluck and Sandwich Recipes by Emeril Lagasse. Emeril is one of those chefs that’s so fun to follow because his passion for food is so expressive and contagious. His belief that food should be full of flavour makes him a chef after my own heart. Some of us at #SundaySupper were given the fanatic opportunity to review one of two books, Emeril’s Potluck and Emeril’s Kicked-up Sandwiches. I would have been happy to review either but I was so excited to see that I was sent the potluck book. What I love about his style of cooking is that he knows how to “Kick it up a notch” as he likes to say. In my opinion the key to good cooking is all in the seasoning. If someone ever has to add salt or any seasoning to my food then I failed. And with Emeril’s recipes I am never disappointed. We have already tried two different recipes from Emeril’s Potluck and I am excited to continue to make my way through it. Hubby was especially interested when he came across a recipe for a Creole Bread Pudding.
And if you want to win your own copy of one of Emeril’s cookbooks then come and join us for our Twitter chat at 7pm EST. The publisher is giving us the opportunity to give away one of the cook books to one of our followers. All you have to do is start following me on twitter, @wallet_appetite and join us tonight, December 30, 2012 on Twitter at 7pm EST for our #SundaySupper chat. Then at sometime during the hour, post: “Enter Me @wallet_appetite #SundaySupper” and one of the participants that posts that, will win a copy of one of these cookbooks!