Wednesday, November 24, 2010


A cannelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region of France but can often be found in Parisian patisseries as well. Made from egg, sugar, milk and flour flavored with rum and vanilla, the custard batter is baked in a mold, giving the canelé a caramelized crust and custard-like inside.

A little lesson on history! Legend has it that that cannelés were started during the landing of the boats of flour on the quays of Bordeaux. But more realistically, they would have been created and invented in the 18th century by the barbarians of the convent of Annonciades, in Bordeaux, today convent of the Mercy, under the name of canelas or camelions. Those first cannelas did not still look like canelés yet: they were small cakes of very thin dough rolled around a stick and fried.

The two most difficult steps are to be patient about letting the batter rest and to bake the cannelés at the right temperature or they can deflate rapidly.

The traditional baking method requires a special fluted copper mold, greased with beeswax (for us, butter!) for a golden outer crust and easy unmolding. Use of silicone molds, which are not authentic but they give results that are just as delicious. After baking, the tiny desserts will have a thick, caramelized crust and a tender custard center. The contrast is very nice, and they're wonderful right out of the oven.

1 cup milk
2 tablespoons butter
1/2 cup flour
1 tablespoon sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
1/2 tablespoon rum

How to:
Bring the milk and butter to the boil together in a saucepan.
Stir the flour and sugar together in a bowl. Beat the egg and yolk together in a cup, then stir it into the flour mixture.
Next, add the hot milk mixture, whisking smooth. The batter should be thin and lump-free, like crêpe batter.
Stir in the vanilla and rum. Cover the batter and let it sit in the refrigerator for several hours or overnight.
Pour the batter into a mini bundt pan.
Heat the oven to 450°F/230°C. Bake the cannelés 15 minutes. Reduce the oven temperature to 350°F/180°C and continue baking until dark brown, 45 minutes to an hour. The cakes are meant to be quite dark on the outside. Unmould, and cool before serving.

This is my entry for Priya's AWED.

Friday, November 19, 2010

Me...Pumpkin Crazy!

What can I say?! Another pumpkin recipe. This is the easiest version of pumpkin soup you could ever find. Just because it's easy it's not that it's tasteless. This delicious soup is loaded with flavors thanks to the chicken stock! I made this when I was working from home last month and wasn't able to peel and chop onion and garlic. I was in the mood for a hot N steamy dish and this soup took no time to satisfy my craving. If I am not crunched for time, I would definitely go for sautéing my trusty sofrito but I won't give up making this soup for sure!

Now hold your breath just for 30 seconds! Why?! Because.... just take a look at the list of ingredients and the recipe for this tasty soup!

Boil half a cup of canned pumpkin, 1 cup chicken stock(adjust per thickness you want), salt, pepper, garlic powder to taste and voila! Enjoy the hearty soup with a dollop of sour cream on top!

Isn't it right, that the food tastes the best when it's kept at it's simplest?!

Friday, November 12, 2010

Pumpkin Frappe

First of all, a quick update on my health!  It's surely hurting as hell!  Last night I went for massage therapy, not a relaxing massage you people!  The therapist focuses on my right shoulder, neck and right upper back.  She said that the connective tissues and tandon and too many soft tissues are preventing me from lifting my arm above my shoulder and is giving me this pain.  God willing everything will be better soon.  I missed to wish you all a very Happy Diwali as I was very tired that week. 

Well, back to the recipe.  What is Pumpkin Frappe anyways?!  It is Pumpkin Spice Blended Coffee!  Isn't is simple?!  This is the season of carving and roasting pumpkins here.  Kitchens are smelling great with toasting pumpkin seeds, baking pumpkin pies and what not.  We had our Thanksgiving 4 weeks ago!  yes, in Canada, cold weather starts earlier than the US so we have our thanksgiving ahead of you my American friends!  Even though I wasn't able to make anything, we decided on a traditional thanks giving menu: turkey, mashed potatoes, roasted veggies, gravy, stuffing----the whole nine yards!  The only difference was, most of the stuff were either boxed or frozen!  Storebought you see!  Still we had such nice Thanksgiving meal I will remember it for years to come.  Sorry I got side tracked again! That's me.

I am in love with pumpkins.  I always have a can of pureed pumpkin in my pantry.  And this is the recipe that is easy to blend, no chopping required(yay!) and it tastes amazing.  It is just enough to bring the mood of the festive season which is right in the corner to your house. 

Pumpkin Frappe


1/2 cup Pumpkin Puree
1/2 cup Vanilla Ice Cream
1 teaspoon of confectioner's sugar
1/2 cup of ice
1/2 cup of milk
1 tbsp instant coffee OR 1/4 cup of brewed coffee
1 pinch Cinnamon
1 pinch Nutmeg
How to:
Place all the ingredients into a blender.
Blend them together.
Pour contents into glasses.
Add a touch of nutmeg on top.
And zest of lemon!
You could add whipped cream if you like!
Serve immediately
This is my entry for Aipi's Virtual Party Beverages!  Enjoy!