Archive for May, 2011

It’s been some time since I’ve updated this blog. The simple reason is that the Prairie Post, a newspaper distributed to my old home town of Swift Current (and a large swath around it), began carrying my food column in March! Although I send them the stories and recipes I still write every week for my other papers, there are certain ones from the last year that I’m saving for the column’s newest home.  Although I think Amy Jo Ehman’s Prairie Berry Clafoutis is already here, along with Mary Ann Kirkby’s Hutterite Sucre Pie. So maybe I just haven’t gotten around to posting and I need to get on it!

You know the rooms in your mind are cluttered when you can’t even remember where you put your excuses.

There are a few things to write about this week, though.

First, my first collection of short fiction, Mennonites Don’t Dance, was shortlisted for the Danuta Gleed Literary Award (tba May 28), following up a nomination for the Commonwealth Prize. Even better, my friend from writing school, Teri Vlassopoulos, also made the list of five, which began with dozens upon dozens of entries!

On Thursday this week a fun little item showed up on Twitter when Book Madam Julie Wilson Tweeted that she was looking for writers to read recipes for a podcast hosted on her blog site. My literary agent was quickly on top of what was still the seed of an idea, that quickly began to grow into beanstalk proportions. Today Julie posted the first audiofile of five authors reading their favourite recipes. Kathryn Kuitenbrouwer reads in Flemmish! I’m near the end, reading Rollkuchen.

In order of appearance:
Julie Wilson
Sarah Leavitt
Iain Reid
Darcie Friesen Hossack
Kathryn Kuitenbrouwer

I also heard from Teri Vlassopoulos that her mother-in-law tried the Baked Doughnuts recipe from this blog, loved them, but wished I would include pictures with my recipes. She’s right that I should, of course. ChefHusband is the only person I know who reads cookbooks without visual aids. Maybe not retroactively, or entirely, but in the future. Promise.

In the meantime, here’s a recipe and pic for

White Chocolate Brownies
1/3 cup butter
6 plus 2 oz chopped white chocolate
2 large eggs
1 cup granulated sugar
2 tsp pure vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
4 oz chopped dark chocolate
In a Bain Marie (heat proof bowl set over a pot of simmering water), melt butter. Add six ounces of the chopped white chocolate and stir until melted. Remove from heat and allow to cool to room temperature (set bowl in a couple inches of cold water to speed process, if necessary).
In the bowl of a stand mixer fitted with the whisk attachment, beat together eggs, sugar and vanilla until mixture is thick and pale in colour. Reduce speed to medium and add white chocolate mixture.
In a separate bowl, whisk together flour and baking powder. Using a rubber spatula, fold into chocolate/egg mixture until combined. Fold in remaining chopped white and dark chocolate.
Scrape mixture into a 9 by 9-inch square baking pan that’s been buttered and lined with parchment (not waxed) paper, cutting few extra inches of parchment for easy extraction later. Spread batter evenly into bottom of pan, using a small offset metal spatula or knife.
Bake in a 350F oven for 40 minutes.
Place pan on a cooling rack to cool completely. Carefully lift brownies out of pan along with parchment paper. Using a sharp chefs knife, trim off edges and cut remaining into squares.
Serving suggestion: Reheat individual brownies and serve each with a scoop of vanilla bean ice cream.

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