Tag Archives: Recipe

Whisky Cake with Green & Blacks Organic Dark Chocolate

Whisky Cake

This week I took a chocolate class at Chocolate Arts, made some chocolate banana waffles and finally completed the chocolate circle with this chocolate cake.  I used local Urban Distillers Whisky as we live in BC and drink mostly local so that is what was in the “pantry”.  The recipe is surprisingly quick and easy just be sure to cool the chocolate mixture as it will cook the eggs if you pour into the dry/wet mix too early while it is too warm.  GLV

Serves 8 to 10


  • 8 tbsp (1 stick=1/2 cup)  unsalted butter, cut into 12 pieces, plus extra for greasing
  • 5 1⁄2 oz Green & Black’s Organic Dark 70% Chocolate, finely chopped – 100 grams so you need 155 grams which is basically a bar and a half
  • 1⁄4 cup granulated sugar
  • 4 tbsp all-purpose flour- sift this so no lumps
  • pinch salt
  • 3 large eggs
  • 1⁄2 tbsp high quality bourbon or whisky
  • 1⁄4 cup dark brown sugar
  • whipped cream, to serve


Position a rack in the top third of the oven and preheat the oven to 350°F. Thoroughly butter an 8” round, 2” deep pan.

Melt the butter in a saucepan over medium heat, allowing it to sizzle and get very hot. Remove from heat, add the chocolate, and whisk until smooth. Set aside to cool.

In a separate bowl, whisk together the granulated sugar, flour and salt. Whisk in the eggs and the bourbon, continuing to whisk until combined.

Stir the brown sugar into the cooled chocolate mixture to combine. Slowly stir the chocolate mixture into the egg mixture. Pour the batter into the prepared pan and smooth the top. Bake 25 minutes.

You can also bake it thinner with a little less cook time and make a layer cake by either doubling the recipe and using another same sized cake pan or making it 2-3 time (for 2 or 3 layers) if you only have one pan OR using a single layer to create several layers.  Fill the in between with firm whipping cream before serving.

Place the pan on a wire rack and let cool completely. Unmold the cake onto a serving plate and serve with whipped cream.

Recipe created by Nick Malgieri and modified by moi.
Recipe courtesy of Green & Black’s Organic Valentine’s Day 2014

Ricotta and White Bean Dip

IMG_1420Dips are super easy when you’ve got a food processor – a must for all kitchens. I have the Kitchen Aid 7 cup processor which I highly recommend.

1 cup ricotta cheese – we used Bella Casara 100% Canadian Cheese
1 can cannellini beans drained and rinced
Juice of 1/2 lemon
2 garlic cloves
1/4 cup olive oil
5 fresh sage leaves
salt and pepper to taste

Blend together until smooth in food processor on high and serve topped with a couple sage leaves and drizzled with a high quality olive oil.  Sever with toasted pita wedges brushed with butter or olive oil.

Morning Strata

IMG_0129Udi’s Gluten Free challenged me to make something with their basket of gluten-free goodness that was sent my way.  There were leftover veggies and pork in the fridge and it was breakfast time so let’s make a strata.

What I like about this breakfast treat is that the ingredients are very flexible.  Bread, eggs and milk are the basics, and cheese is always a bonus, but if you’ve got some left over sausage, pork, turkey or ham, chop it up and add it in.  Got some spinach or Swiss chard?  Throw that in for some added nutrients.  Peppers, tomato, corn?  Sure.  This recipe makes a loaf size pan, double if you’ve got more guests.  You can also make this the night before and then bake it the next morning.  Perfect for a busy brunch.

The basics

1 loaf Udi’s gluten-free baguette
3 eggs
1 cup milk
1 cup cheese – cheddar or mozzarella work best
Salt and pepper
1 tsp Dijon mustard

Possible additions

1 Tbsp olive oil
1 green onion chopped
1 garlic clove chopped finely
1 cup ham/sausage/turkey/crumbled bacon
1 tomato – reduce milk by ¼ cup if using
½ cup spinach or swiss chard
½ cup chopped mushrooms

Cut bread into 3/4-inch cubes.  Sauté all possible additions starting with onions and garlic in olive oil gradually adding additions until softened.  Throw bread in the sauce pan and coat with mixture, throw in cheese, toss and immediately transfer to greased loaf pan.


Whisk together eggs, milk, mustard, salt and half of the pepper; pour over bread mixture. (can refrigerate overnight) and bake at 375 for 45 minutes.

Crispy Salmon with Apple Sauce

IMG_8497It’s almost Fall and one of our fav fish, salmon, is in season.  We were also given some of the first of the season apples coming in from the orchards so I thought I’d combine the two for a cosy fall dinner. – GLV

2 salmon fillets (can be spring, coho, sockeye, pink, you pick)
salt and pepper
1 tbsp olive oil
1 tsp butter

1 tsp butter
2 tbsp diced onion
1 apple
1/2 cup apple juice or cider
1 tbsp apple cider vinegar
1 tsp grated ginger


Heat oven to 400 F

Prepare sauce by heating butter and adding onion and apple saute on medium for 5 mins.  Add the apple juice, vinegar and grated ginger and cook for another 5 mins.

Place salmon skin side down in a non-stick pan atop the olive oil.  Sear for 2 mins until the skin crisps and then transfer to oven skin side down for another 5-7 mins depending on thickness of salmon.

Serve topped with sauce and garnished with sage.

I like to serve with roasted fall veggies or a quinoa pilaf.  I love salmon skin and it’s full of good fats so I do eat it too!

For beverage pairing apple cider is the best, but I’d also consider Chardonnay or a Pinot Noir or Gamay or a glass of sparkling water with a splash of apple juice for those taking a night off.

Cherry Muffins with Crunchy Tops

With cherries in season, and tasting oh so very very good, I thought fruit for breakfast and went with muffins.  Recipe courtesy of BC Tree FruitsCherry Muffins


1 1/2 cups (375 mL) all purpose flour
1/4 cup (60 mL) white sugar
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2.5 mL) salt
1 egg
3 ripe bananas, mashed
1/2 cup (125 mL) melted butter
1 cup (250 mL) B.C. Brand cherries, pitted, chopped
2 tbsp (30 mL) white sugar
1 tbsp (15 mL) all purpose flour
1/2 tbsp (7.5 mL) butter


Preheat oven to 375°F (190°C)Spray muffin tin with cooking oil spray.In bowl, combine flour, sugar, baking powder, soda and salt.

Cherry Muffins

In separate bowl, mix egg, bananas and melted butter until well blended.

Cherry Muffins

Carefully add dry ingredients to banana mixture, stirring just to combine. Lightly fold in cherries.

Cherry Muffins

Place approx 1/4 cup of mixture into each of 12 muffin cups.
Sprinkle muffins with topping made by combining 2 tbsp sugar, 1 tbsp flour and 1/2 tbsp butter.

Cherry Muffins
Bake for 22–24 minutes until golden

 Cherry Muffins

Nutritional Information

Per serving:
Calories: 203
Carbohydrates: 28.0 g (52%)
Protein: 3.0 g (6%)
Fat: 9.5 g (42%)
Suitable for low-fat and heart-healthy diets. Each serving provides 1/2 serving of fruits and vegetables.

Taleggio Cheese and Recipes


Written By Vincenzo D’Antonio

Taleggio is a cheese of very old origins, perhaps first appearing even before the fifth century. Some documents from the eight century refer to the commerce and the exchange concerning this cheese.

Why this name Taleggio? Because its origin area is the Val Taleggio, in Lombardy, the north region of Italy.  The Val Taleggio farmers began to produce this cheese as a way to preserve expiring milk.  Its production now extends to the neighboring areas and production and seasoning of Taleggio occurs in Lombardy, part of Piedmont and part of Veneto.

In order to confirm its tradition, Taleggio has been recognized as a PDO cheese in 1996.

Taleggio is made using cow’s milk and it can be used raw or pasteurized.  To make Taleggio the allowed rennet must be from very young cows.  Taleggio is an excellent, table cheese and it can be eaten as a second course or at the end of the meal often accompanied with fruits such as apples and pears.

Do serve Taleggio at room temperature, so that its taste and its aroma is exalted. It is not necessary to remove the rind, but you may gently scrape it.  Taleggio is also a key  ingredient in the preparation of first courses,  salads and also of pizzas.

The annual production of Taleggio PDO is 18,357,246 pounds and export of Taleggio PDO to the USA is 420,948 pounds or 2% of the total annual production.


Sicilian “Bucatini” with Taleggio DOP

Ingredients for 4 persons:

400 gr. of Bucatini
100 gr. of Taleggio DOP
50 gr. of eggplants
12 black olives
12 leaves of basil
2 eggs
5 little tomatoes

1 glass of extra virgin olive oil

salt and pepper


Put the little tomatoes in hot water for one minute. Then, when not hot, peel them and cut them in little cubes.
Then, cut the eggplants into cubes and using kitchen paper, dry them very well.

Take off the bones from the black olives and cut them in little pieces.
Put extra virgin olive oil in a pan and fry carefully the above ingredients  for 4 minutes.

Put the Bucatini in salty hot water and strain them when cooked.

Please, cook bucatini al dente !
Put bucatini in a large tureen, add immediately thin slices of Taleggio DOP and the content of the pan; then add a bit of pepper.
Then make portions using hot dishes.

Buon Appetito !!!


Omelette with melted Taleggio  DOP

Ingredients for 4 persons:

8 eggs

200 gr. of Taleggio DOP

100 gr. of stewed onions (slices)

100 gr. of rousted peppers (SLICES)

60 gr. of parsley



Beat the eggs in a bowl, add the slices of onions and  peppers in slices, a bit of salt and the chopped parsley.

Prepare omelette.

Cut Taleggio in small cubes.

Put these small cubes of Taleggio upon omelette and put the whole dish in hot oven for 3 minutes.

Then, serve it.

Buon Appetito !!