Everyone, especially my friend Kathleen, thinks souffles are difficult. The reality is they are very easy. It’s the folding of the egg whites that seems to scare everyone off, but honestly, a souffle can be a great way to have what seems like a very fancy lunch or dinner. Add a green salad and it’s a lovely way to indulge on an average day.

Oatmeal cookies with raspberry jam inside.

This recipe has been in the family for years. My mom used to make them and the original name of the cookie is “Oatmeal Jam Drops” but it didn’t really seem to be appropriate since the jam is tucked away in the middle of the cookie. As kids we somehow came up the name “hugey woogies” given their size. Typically, the cookie ends up being about two-to-three inches in diameter.

Recipe:

2/3 cup soft butter

3/4 cup packed brown sugar

1 egg, beaten

1 tsp vanilla

2 tsp vinegar

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 1/3 cup sifted flour

1 1/2 cup quick rolled oats

Jam or marmalade

Cream together first 5 ingredients. Stir in sifted dry ingredients and oatmeal.

Drop in 1 + 1/4 inch mounds on well-greased cookie sheet or parchment paper leaving inch around each for expansion.

Press the centre with back of a spoon and drop a dab of jam (about a tsp)

Cover with an equal amount of batter and bake in 350 F oven for 15-20 minutes until golden.

This makes about 9 large cookies. You can get a better yield by making them smaller.

First attempt at using pocket pie molds from Williams-Sonoma

I was lusting after these apple and pumpkin pocket pie molds in the fall when I first saw them on the Williams-Sonoma website (this link will take you to a video of how it works). I posted a link to my Facebook page and my darling sister surprised me with them at Christmas along with a decadent Emile Henry ruffled pie dish (stay tuned for the first use of that baby….I’m thinking apple pie for its debut…).
For the pocket pies, I used cherry pie filling. A few tips help the process go smoothly… flour the molds before placing the dough on them. Use only about 2 tbsps of filling to avoid spillage. Use an egg wash on the pastry and sprinkle with Turbinado sugar before baking.

I always have renewed interest in all things kitchen-related after Christmas. I’m fortunate that many in my family and friends know I’m a foodie and enjoy experimenting with new gadgets. I benefit from my sister’s willingness to splurge on Williams Sonoma and my dad’s interesting finds from Lee Valley (you thought it was just for tools, didn’t you?) and my husband’s belief that only KitchenAid or Cuisinart will do.

This year PoachPods were among the most simple, yet to me, amazing, items I received. My dad found them at Lee Valley for about $11 for two. See the demo below.

These flexible pods are made of silicon and make poaching an egg extremely easy.  You start by bringing a pan of water to boil, then reduce to a simmer. Crack an egg into the pod, which should be slightly oiled, although I still got mine out without the oil the second time I used them. After 4- 6 minutes the eggs are perfectly poached.

www.jsixsandiego.com

A gorgeous spot for an outdoor lunch, overlooking the San Diego bay, Coronado Island and the yachts of the rich and famous.
The menu is varied and offers many classic seafood favourites presented with a modern twist. My pick is the Furikake Seared Ahi Salad featuring a mix of Napa cabbage, young greens, sunflower sprouts and shaved carrots tossed with a red ginger-sesame dressing. The tuna is pefectly seared and the ginger-sesame is a perfect match. You will savour every bite. $14

www.yachtclubevents.com/1.html

It’s been a while since we’ve been on a holiday beyond Canadian borders, but there are a few spots I have on a “life list” and with the hope of one day actually getting there. As a means of tracking research on foodie vacays I’m collecting URLs — see the links to the right. Let me know if you’ve ever taken one of these kinds of trips. Italy is at the top of the list so to start with I’m including this one because it looks fabulous.

www.cooking-vacations.com.

“Participants eat the fruits of their labor after each class.”

I’ve been eating halibut and chips here with my family for more than 30 years and I try to go back every summer, as I did this past July. The place reminds you of an east coast seafood restaurant with a touch of Greek taverna thrown in — and yes, all this charm in the heart of downtown North Bay — I’m not kidding! The menu has something for everyone although I’ve rarely had anything else but the halibut and chips and a coke. My husband loves the clam strips and my niece and nephew swear by the mountainous serving of poutine for $3.95. The coleslaw is second to none and you always get fresh rolls. The lobster tank still gurgles in the entry way and you can order takeout if you’re in a hurry, but you will want to sit and absorb the charm of Tek’s.

I used to love going here with my friends from 25 Sheppard. Try the Pineapple Rice, or the General Tao Chicken or Fresh Mango Roll. Many vegetarian and seafood dishes. Ginger tea is lovely with lunch. A great place for a fast lunch at extremely reasonable prices.