I really should have mentioned this upcoming event earlier, but my head hasn't exactly been in the game lately. Unless the game is B-A-B-Y. We're anticipating her arrival literally any day.
But let's backtrack in the pregnancy a bit, say, all the way to last August, where I was just two months along and exhausted as heck.
My sister, Miranda and I were flown out to Vancouver to meet up with my mother and older sister Haidi at the very posh Hotel Fairmount Vancouver.
We were there to film an episode for an fun new show called Family Cook Off for Food Network Canada.
Just being together was a incredibly special. We laughed, we cried, we goofed, we ATE fabulously around town, and oh yeah, we filmed a reality cooking show. It was a gas.
So this is a head's up to tune in! Family Cook Off airs this Thursday, March 1st at both 4PM and 9PM on Food Network Canada. It is also supposed to be available online a day or two after it airs.
Watch the promo! And yes, that is my huge mouth at a mere 33 seconds in...
Hope you tune in and in the meantime, go like Family Cook Off on Facebook for all the updates.
Tuesday, February 28, 2012
Wednesday, February 08, 2012
Fruit pies hold my heart, there's no question about it. I'll choose apple, pumpkin, or rhubarb over cream pies any day of the week, and when the summer fruit runs out, I pair cranberries and citrus in one of my favorite pies ever.
So it was odd that the desire for a chocolate cream pie struck the other day. Chalk it up to pregnancy cravings or something of the sort.
There was a recipe for milk chocolate pudding that I had bookmarked to try from In My Mother's Kitchen by Canadian cookbook author Trish Magwood. (I had the opportunity to meet Trish last August and have since been enjoying her beautiful, family-centered cookbook.)
I thought surely her pudding would be the perfect base for my pie - and it was. It thickened up perfectly and wasn't too cloying or sweet. I used dark chocolate instead of her suggested milk, and whisked in a few teaspoons of butter at the end, just to help the pudding thicken better when chilled.
It was perfect, nearly good enough to sway me from a lifelong love of fruit pies. And definitely good enough for you to try, so here's the recipe. Enjoy!
Chocolate Cream Pie
1 cookie crumb crust - graham or chocolate - in a 9-inch pie pan
for the filling:
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons cocoa powder
1/4 teaspoon salt
2 cups milk
4 oz (125 g) good-quality chocolate, chopped (milk or dark)
2 tablespoons unsalted butter
for the topping:
1 cup 35% whipping cream
2 tablespoons powdered sugar
chocolate shavings (optional)
In a 2-quart sauce pot over medium heat, whisk together sugar, cornstarch, cocoa, salt and milk.
Bring to a boil, whisking constantly, then boil for 2 minutes. Mixture will be thick.
Remove from heat and whisk in chocolate until chocolate melts and pudding is smooth. Whisk in butter.
Pour pudding into the 9-inch cookie crumb crust and smooth top with a spatula. Place a square of cling wrap directly on the surface of the pudding and place in the refrigerator. Chill for about 4 hours or overnight.
Whip cream to stiff peaks and add powdered sugar. Spoon evenly over chocolate pie and garnish with shaved chocolate. Serve chilled.
Yields: 1 -9 inch pie, about 8 servings.