Archive | September, 2012

Boomers Gourmet Fries

25 Sep

Boomers Gourmet Fries, 26 Erie Street, Stratford, Ontario

Boomers Gourmet Fries is a colourful quirky burger and fries joint.  I learned of it some time ago after watching an episode of Food Network’s “You Gotta Eat Here” and I finally found the chance to visit.

Cosmopolitan Poutine (sweet potato fries with gravy and cheese curds).

Boomers is known for their eclectic poutines and burgers.  You can have fries with marinara sauce or black bean chili, sweet potato poutine or onion rings. In addition, your Boomer burger can be accompanied with such items as avocado, goat cheese, mushrooms, onion rings or BBQ potato chips.

The Guacamolean.

shroom burger.

Boomers has one large long table off to the side where you can sit and eat with everyone else. The day I went was a beautiful summer’s afternoon and I noticed many people munching Boomer’s food outside while sitting on glossy black benches.

Boomers is a fun and happy place with delicious unique fries and burgers.

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Corn Soup

18 Sep

Corn soup.

The following soup recipe makes 4 to 6 servings.

  • three ears of corn, husked and slice off the kernels, save the core
  • 1 onion, diced
  • 1 carrot, diced
  • 1 russet potato, peeled and diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • about 2 cups of chicken broth*
  • about 2 cups of water
  • about 1 cup of skim milk
  • 2 sprigs of onion, diced
  • 1 tsp paprika
  • 2 bay leaves
  • freshly ground pepper, sea salt

1. Heat on high a large deep pot.

2. To the pot, add in oil, butter, onions and carrot. Cook on medium heat until onions are soft (about 5 minutes).

Onions and carrots sauteing.

3. Add in corn kernels, garlic, salt, pepper, paprika and bay leaf. Thoroughly mix and turn the heat back to high.

Spices added to the vegetables.

4. Add enough chicken broth such that all the vegetables are cover.

5. Add in an equal amount of water and the corn cores.

6. Bring to a boil.

Soup simmering with potatoes.

7. Turn down to a simmer and add in the potatoes.

8. Cook covered until potatoes and carrots are soft (about 20 to 25 minutes).

9. Remove the corn cores.

10. Remove the pot from the burner. Using a potato masher, roughly mash the soup. This will give the soup a thicker, creamier consistency.

After adding in the milk and green onions, return to burner.

11. Add in the milk and green onions. Return to the burner.

12. Once the soup is hot again, serve immediately.

*make the soup vegetarian friendly by substituting the chicken broth with vegetable stock or water.

Chocolate Chip Pecan Cookies

11 Sep

Chocolate chip cookies with pecans.

The following recipe makes 16 to 18 cookies.

  • 1/2 cup unsalted butter at room temperature
  • 1/2 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 tsp real vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 baking soda
  • 1 cup + 2 tbsps all purpose flour
  • 1 cup milk chocolate chips*
  • 1/2 chopped pecans*

Sugars, egg, vanilla, butter, salt, cinnamon, baking soda mixed in a bowl.

1. In a large mixing bowl, combine butter, brown sugar, white sugar, vanilla, cinnamon, salt and baking soda. Mix well.

Gradually add in flour.

2. Gradually add in the flour. Mix well.

Cookie dough with chocolate chips and pecan.

3. Lastly, add in chocolate chips and pecans. Combine well.

Cookies right before being placed in the oven.

4. Form cookie dough into one inch balls. Place on a lined baking sheet about 2 inches apart. Slightly flatten the cookie dough balls.

Cookies immediately after removing from the oven.

5. Bake in a 375ºC preheated oven for 10 to 12 minutes or until lightly golden brown. Set aside to cool before serving.

The cookie mascot gives these cookies two thumbs up. 🙂

Suggestion: Do not substitute the brown sugar with an equivalent amount of some other type of sugar. The brown sugar not only makes the cookies sweet but keeps them moist, too.

*This is a basic cookie dough and hence, is very versatile. Feel free to replace the chocolate chips and pecans with other additions such as walnuts, shredded coconut, oats, toasted almonds, etc.

Spanakopita

4 Sep

Spinach and feta filled phyllo pastries (spanakopita).

Spanakopita are savoury spinach filled phyllo pastries and originates from Greek cuisine.

  • 10 phyllo sheets
  • 500 g baby spinach, chopped
  • 1/3 cup feta, crumbled
  • 1/4 cup plain bread crumbs
  • 4 cloves garlic, finely chopped
  • 1 large egg, beaten
  • 3 to 4 tbsps canola oil
  • sea salt and freshly ground pepper

1. To make the spinach filling, heat a saute pan on high heat.

2. Once the pan is hot, add in 1 tbsp of oil and the garlic. Cook until the garlic is a golden brown. This will only take a few seconds.

3. Add in the spinach. Turn down to medium heat. Stir occasionally.

4. Once the spinach has wilted, season with salt and pepper. Remove from heat and let the spinach cool for a minutes, then drain any liquids that has collected in the pan.

5. In a large mixing bowl, add in the spinach, egg, bread crumbs and feta. Mix well.

Cooked baby spinach and feta.

Spinach with feta and one egg.

Filling consisting of spinach, feta, bread crumbs and egg.

6. On a lined baking sheet, oil the bottom and sides.

7. Place two sheets of phyllo on the baking sheet.

8. About one inch from the edge, add a row of spinach filling.

Two phyllo sheets with a row of spinach filling, awaiting rolling.

9. Roll the phyllo tightly and tuck in the ends.

10. Repeat four more times.

Phyllo rolled up and filled with spinach and feta.*

Cut the phyllo rolls before baking.*

11. Brush  a little oil on top of each phyllo roll.

12. Before baking, cut the phyllo into desired sizes.

13. Bake in a preheated oven at 325ºC for 15 to 20 minutes or until golden brown.

14. Let spanakopita cool for a few minutes before serving.

Spanakopita immediately out of the oven.*

*The last phyllo row is filled with a ricotta and feta mixture as I ran out of spinach.