Lakehouse Home Store: Latest News

Black Pepper Tofu

Thu, 31 Oct 2024 09:14:52 +0000

Black Pepper Tofu

Level: Intermediate

Serves: 4

Ingredients

1/2 cup vegetable oil for frying
1 package firm tofu, (440g), cut into 1/2" cubes
1/2 cup corn flour
1/4 cup butter
4 large shallots, sliced thinly
2 red Thai chilies, seeded and sliced thinly
2 large garlic cloves, crushed
2 tbsp ginger, peeled and chopped finely
1/3 cup sweet soy sauce
1/2 cup light soy sauce
2 tbsp sugar
2 tsp cracked black pepper (whole peppercorns crushed with the back of a knife or with a mortar and pestle)
4 green onions, sliced in long pieces
1 cup cilantro sprigs

Recipe Notes

Spoon onto a bed of basmati or jasmine rice and you really will be in heaven.

Instructions

Pour enough vegetable oil into a large frying pan or wok so that it comes up the sides of the pan slightly and heat to medium high.

Toss the tofu cubes in a bowl with the corn flour.

Shake off the excess flour and fry the tofu in batches until golden brown on all sides. Set aside on a paper towel.

Remove the leftover oil from the pan, then add the butter and let it melt.

Add the shallots, chilies, garlic and ginger and sauté on low-medium heat for about 15 minutes, stirring occasionally.

Add the soy sauces and sugar, stir to combine, then add the cracked pepper.

Add the tofu and heat in the sauce for about 1 minutes. Stir in the green onions and garnish with cilantro sprigs.

Whitewater Cooks - More Beautiful Food

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Raspberry Cornmeal Buttermilk Muffins

Fri, 18 Oct 2024 16:59:34 +0000

Raspberry Cornmeal Buttermilk Muffins

Level: Intermediate

Makes: 9 large or 12 small muffins

Ingredients

1 1/2 cups all purpose flour
3/4 cup cornmeal
3/4 cup granulated sugar
2 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs, room temperature, lightly beaten
1/3 cup neutral oil, such as canola
1 cup buttermilk
1 tsp vanilla
1 lemon, zest of
2 cups fresh or frozen raspberries, divided

Recipe Notes

Swapping blackberries for the raspberries is also really lovely.

Instructions

Preheat oven to 400F

Grease muffin tin with butter or line with paper muffin cups.

Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large mixing bowl. Make a well in the centre of the mixture.

Mix eggs, oil, buttermilk, vanilla and lemon zest well in a separate bowl. Gently mix the wet ingredients into the dry ingredients until just incorporated. Do not overmix.

Scoop 2 tbsp of the batter into the bottom of each muffin cup. Lightly press 4 raspberries into each muffin. Top with another 2 tbsp of batter, spreading lightly to seal in the raspberries underneath. Top with the remaining raspberries.

Bake on the middle rack of the oven for about 20-22 minutes, rotating the pan halfway through baking. The muffins are done when a skewer or toothpick comes out clean.

Set the muffin tin on a wire rack for 5 minutes before turning out the muffins to cool.

Whitewater Cooks - The Food We Love

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Cornbread Stuffing

Fri, 04 Oct 2024 17:59:29 +0000

Cornbread Stuffing

Level: Intermediate

Makes: 8 servings

Ingredients

3 cups crumbled cornbread
2 tbsp butter
1 small onion, diced
1/2 cup chopped celery
2 large eggs, beaten
2 cups chicken stock
1 tbsp dried sage, or more to taste
salt and ground black pepper to taste

Instructions

Gather all ingredients.

Preheat the oven to 350 degrees. Grease a 7" x 11" baking dish. Place crumbled cornbread in a large bowl.

Melt butter in a large skillet over medium heat. Add onion and celery and sauté until soft, 5 to 7 minutes.

Add sautéed onion and celery to the crumbled cornbread. Stir in chicken stock, eggs, sage, salt, and pepper until well combined. Pour dressing into the prepared baking dish.

Bake in the preheated oven until dressing just starts to turn golden brown around the edges, about 30 minutes.

Serve and enjoy!

Cranberry Onion Relish

Sun, 29 Sep 2024 15:40:31 +0000

Cranberry Onion Relish

Level: Intermediate

Makes: 2 cups

Ingredients

1 cup sugar
1/2 cup water
1/2 cup orange juice
4 cups cranberries
1/4 cup red wine vinegar
1/2 cup yellow onion, brunoise

Recipe Notes

Try adding mayo to the relish as a delicious spread on your next day turkey sandwiches!

Instructions

In a small sauce pot, sauté onions in grapeseed oil until translucent in colour

Add 1/4 cup sugar and cook until golden brown caramel colour and add red wine vinegar and allow sugar to dissolve. (Be careful as this causes a lot of steam!)

Add remaining sugar, cranberries, water and orange juice and cook for 10 minutes, stirring occasionally

Allow the mixture to thicken on medium heat, reducing by 1/3. Add salt to taste.

Allow to cool before serving.

Raspberry Coffee Cake

Thu, 26 Sep 2024 11:51:37 +0000

Raspberry Coffee Cake

Level: Intermediate

Makes: one 10-12" cake

Ingredients

3 cups all purpose flour
3/4 cup sugar
1 tbsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3 large eggs, room temperature
3/4 cups sour cream, room temperature
3/4 cup unsalted butter, melted
2 cups fresh or frozen raspberries
1/3 cup packed dark brown sugar

For the glaze:

1 cup icing sugar, sifted
2 tbsp light cream

Recipe Notes

You can substitute the raspberries for blueberries or blackberries for an equally luscious coffee cake. Serving it with whipped cream or ice cream turns it into a casual dessert.

Instructions

Preheat the oven to 350F (180C).

Grease a 10 or 12" round cake pan or tart pan or ceramic quiche pan with butter.

Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.

Whisk together the eggs, sour cream and melted butter in a separate mixing bowl until well combined.

Pour the egg mixture into the flour mixture and mix gently with a wooden spoon or rubber spatula. The batter will seem lumpy and dry, but it will all come together with some gentle mixing.

Spread 1/3 of the batter on the bottom of the prepared cake pan using an offset spatula if you have one.

Place the raspberries evenly on top of the batter. Sprinkle the brown sugar on top.

Drop the remaining batter in large spoonfuls over the top, creating a peek-a-boo pattern for the raspberries to poke through as the cake bakes.

Place cake in the oven and bake for about 45-50 minutes or until a skewer comes out clean in the centre of the cake. Cool for 10 minutes.

For the glaze, combine icing sugar and cream and whisk until smooth. Drizzle cake with glaze.

Whitewater Cooks - More Beautiful Food

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Old Fashioned Apple Crisp

Sat, 07 Sep 2024 09:08:10 +0000

Old Fashioned Apple Crisp

Level: Intermediate

Makes: Serves 10

Ingredients

Apple Mixture:

5 lbs McIntosh, Courtland, Honey Crisp, Granny Smith or Golden Delicious apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tbsp freshly squeezed orange juice
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

For the topping:

1 1/2 cups all purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar
1/2 tsp kosher salt
1 cup oatmeal
1/2 lb cold unsalted butter, diced

Recipe Notes

You can use your favourite variety of apple in this recipe—we're fortunate to live in an area with an abundance of options. Just select one that's crisp and tart for the best flavour and texture.

Instructions

Preheat the oven to 350F (180C). Butter a 9 x 14 x 2" oval baking dish.

Peel, core, and cut apples into large wedges. Combine the apples with the zests, juices, sugar and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.

Go-To-Dinners - Barefoot Contessa

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Pink Lemonade Cupcakes

Wed, 10 Jul 2024 14:12:54 +0000

Pink Lemonade Cupcakes

Level: Beginner

Makes: 15 cupcakes

Ingredients

For the Cupcakes:

1 1/2 (225 g) all purpose flour
2/3 cup (140 g) granulated sugar
2 tsp baking powder
1/2 tsp baking soda
finely grated zest of 1 lemon
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) buttermilk
2- large eggs
1 large egg yolk
2 tbsp fresh lemon juice
1 tsp vanilla extract
pink food colouring gel

For the frosting:

1 1/2 cups (340 g) unsalted butter, room temperature
6 cups (780 g) icing sugar
finely grated zest of 1 lemon
1/2 tsp fine salt
1/4 cup (60 ml) whipping cream
3 tbsp (45 ml) fresh lemon juice
1 tbsp vanilla extract
pink & yellow food colouring gels
pink or yellow sprinkles or candies, for decor

Recipe Notes

This recipe was featured on Food Network Canada in 2022.

Instructions

For the Cupcakes: Preheat the oven to 350F (180C). Line two 12-cup muffin pans with 15 paper or foil liners.

Sift the flour, sugar, baking powder and baking soda into a large mixing bowl. Add the lemon zest and whisk in, to draw out the lemon flavour.

In a separate bowl, whisk the oil, buttermilk, eggs, egg yolk, lemon juice and vanilla together. Add this all at once to the flour and whisk vigorously by hand until the mixture is smooth and thickened, about 2 minutes.

Scoop the batter into the muffin tin, filling them about 2/3 full. Bake for 15-18 minutes, until they spring back when gently pressed. Cool the cupcakes in their tin on a rack for 15 minutes, before removing to cool completely.

For the frosting, use electric beaters or a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes until fluffy. Add half the icing sugar and beat, starting at low speed and then increasing to high, stopping to scrape the bowl once or twice. Add the remaining icing sugar, lemon zest and salt, and beat again at low speed and then increase to high, scraping the bowl once or twice. Add the cream, lemon juice and vanilla and beat at a low speed and then increase to high. Beat for 3-4 minutes until fluffy and light and to build structure so your frosting will hold its shape.

Divide the frosting between 3 bowls. Stir pink food colouring into one bowl, yellow into a second and leave the third white. Spoon each of the frosting into their own, separate small piping bag (no tip needed). Lay out a square of plastic wrap. Snip a 3/4-inch (1.7 cm) opening at the end of each piping bag and pipe a wide strip of each colour frosting, side by side, the full length of the plastic wrap at the centre. Repeat this one more time, so that the frostig 'ribbons' are 6 in a row, or alternating colours. have ready a large piping bag fitted with a large start tip. Roll up the plastic wrap so that the ribbons of frosting retain their shape and carefully lift this and place it into the large piping bag, with an open end of the plastic inserted towards the tip. Leave the plastic wrap IN the piping bag.

Pipe large spirals of the frosting onto each cupcake - you will see that you get a colourful rainbow swirl of frosting. Top each cupcake with sprinkles or candies and enjoy.

ANNA OLSON'S BAKING WISDOM

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Peach, Passionfruit & Raspberry Yogurt Pops

Mon, 08 Jul 2024 18:05:23 +0000

Peach, Passionfruit & Raspberry Yogurt Pops

Prep time: 5 mins, + 6 hours to freeze

Servings: Makes 10

Ingredients

2 1/2 cups (625g) vanilla yogurt
31 x 14 1/2 oz (410g) can peach slices in natural juice, drained
2 tablespoons passionfruit pulp (about 1 passionfruit)
1 1/2 cups (150g) fresh or thawed frozed raspberries
1 tablespoon sugar

Instructions

Place 1 cup yogurt, peaches and passion fruit into blender jug and secure lid. Purée 8 seconds or until smooth and transfer to a container. Wash & dry the blender jar.

Place remaining yogurt, raspberries and sugar into blender jug and seucre lid. Purée 8 seconds until smooth and transfer into a container.

Divide peach mixture among 10 x 4oz (125 ml) capacity ice-pop moulds then top with raspberry mixture.

Place wooden stick into center of each mould. Place into freezer for 6 hours or until firm.

BREVILLE FRESH AND FURIOUS BLENDER

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Under the Sea Grilled Shrimp

Mon, 03 Jun 2024 10:16:05 +0000

Under the Sea Grilled Shrimp

Cook time: 5 mins

Servings: Serves 4 - 6

Ingredients

1-2 lbs of fresh shrimp, peeled and deveined
Spiceology x Hell's Kitchen Under the Sea blend, as needed
ponzu, as needed for glazing
green onions, garnish
skewers

Instructions

Pull tails off shrimp (optional but easier to eat)

Season and skewer shrimp.

Heat your charcoal or BBQ to med-high heat.

Grill shrimp 2 mins per side, glazing with the ponzu and add more Under the Sea seasoning.

Finish with green onions and enjoy as a great appetizer.

SPICEOLOGY HELL'S KITCHEN - UNDER THE SEA

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Roasted Carrots with Salsa Verde for the Ooni Oven

Wed, 29 May 2024 09:24:56 +0000

Roasted Carrots with Salsa Verde

Cook time: 12 mins

Servings: Serves 4

Ingredients

5 - 6 whole carrots
2 tbsps extra-virgin olive oil
2 tsp sea salt

Salsa Verde:

2 cloves garlic
1 cup flat-leaf parsley, packed
1 cup fresh mint
1 cup fresh dill, packed
1/4 cup chives, chopped
1 shallot
5 tbsp extra-virgin olive oil
1/2 cup red wine vinegar
zest of 2 lemons
juice of 1 lemon

For serving:

1/2 cup ricotta
1 tsp cracked black pepper
mint for garnish
crunchy sea salt for garnish

Instructions

Heat your Ooni oven to 315°C / 600°F. Use the infared thermometer to quickly and accurately check the temperature of the middle of the stone.

Toss carrots with 2 tbsp of olive oil and 2 tsp of sea salt, using your hands to ensure that all parts of the carrots are coated. Place carrots in one even layer in your cast iorn skillet, cutting carrots to fit if needed.

Put your skillet in the oven and roast for 10 - 12 minutes. The carrots are done when a fork easily pierces them.

While the carrots are cooking, prepare the salsa verde. Finely chop all the garlic, parsley, mint, dill, chives and shallot. In a large bowl, mix the herbs and shallot with 5 tbsp of extra-virgin olive oil, red wine vinegar, lemon juice, lemon zest and salt. Set aside.

Remove the carrots from the oven and let cool until you can comfortablly handle them. Slicing on a bias, cut carrots into 1" pieces and toss with salsa verde.

OONI KODA 12 LP GAS PIZZA OVEN

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