White Chocolate and Strawberry Boston Cream Pie (Recipe)

Another birthday…another cake! This time, it was my Dad’s big day, and so I had to find something that would appeal to his tastes. If you’ve read my previous posts, you will already know that my Dad is a big fan of Boston Cream Pie, and so I usually try to create some version of this classic pie.

When I came across the below recipe, I was slightly intimidated by the long list of ingredients and numerous steps. However, I decided to take on the challenge, for my Dad’s sake! In the end, the cake was not difficult to make…it just required time and effort on my part. If you follow the directions exactly as described below, you are sure to create a fabulous cake!

Ingredients

Sponge cake:
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 eggs (separated)
1 cup sugar
1/2 cup canola oil (I used sunflower oil)
1/4 cup water
1 tsp vanilla extract

Pastry cream:
1/4 cup sugar
2 tbsp all purpose flour
1 tbsp cornstarch

2 eggs
1 1/4 cups milk, hot
4 oz white chocolate, chopped

Strawberry compote:
1 1/2 cups fresh strawberries, sliced
1/4 cup sugar

Ganache:
6 tbsp 35% cream
8 oz white chocolate, chopped
1/2 cup icing sugar
100 g almond paste (1/2 package)

Directions

Sponge cake:

1. Preheat the oven to 350 °F, and make sure your rack is in the middle of your oven.

2. Line the bottom of an 8-inch springform pan with parchment paper and butter.

3. In a small bowl, combine the flour, baking powder and salt.

4. Separate the eggs and set aside the egg yolks.

5. In another bowl, beat the egg whites until soft peaks form. Add half of the sugar gradually and beat until stiff peaks form. Set aside.

6. In another larger bowl, combine the remaining sugar, egg yolks, oil, water and vanilla with a whisk. Stir in the dry ingredients.

7. Using a spatula, fold one third of the meringue (egg whites and sugar) into the batter. Add the rest of the meringue and fold gently.

8. Pour the mixture into the pan. Bake for approximately 50 minutes or until a toothpick inserted in center comes out clean. Cool completely on a rack. Unmould.

Pastry cream:

1. In a saucepan off the heat, combine the sugar, flour and cornstarch.

2. Add the eggs and whisk until the mixture is smooth.

3. Add the milk gradually while whisking.

4. Bring to a boil over medium heat, whisking constantly and being careful to scrape the bottom and corners of the pan.

5. Remove the pan from the heat and add the white chocolate. Stir until melted and then transfer to a bowl.

6. To prevent a skin from forming on the surface of the pastry cream, place a piece of plastic wrap directly on the hot cream.

7. Let it cool and then refrigerate until completely cooled, about 3 hours.

Strawberry compote:

1. In a saucepan, combine the strawberries and sugar. Bring to a boil, stirring frequently.

2. Simmer for about 15 minutes until the strawberries have softened and the compote thickens.

3. Let it cool, and cover and refrigerate until completely cooled.

*Feel free to use any berry or fruit for the compote. The recipe I used called for rhubarb, but it wasn’t available when I was buying the ingredients, and so I substituted it for strawberries.

Ganache:

1. In a saucepan, gently heat the cream and white chocolate until the mixture is smooth.

2. Remove the pan from heat, add the icing sugar and whisk about 1 minute. Set aside.

Assembly:

1. Dust a work surface with icing sugar and roll out the almond paste so that it is slightly larger than the diameter of the cake. It should be about ½ cm thick.

2. Using the bottom of the cake pan, cut a circle in the almond paste, and remove the excess icing sugar. Set aside.

3. Remove the crown of the cake using a cake slicer so it is level and flat.

4. Cut the cake horizontally in half to obtain two slices.

5. Spread a layer of pastry cream on the base of the cake.

6. Using a spoon, spread the strawberry compote on top of the pastry cream.

7. Cover with the second slice of cake. Lightly spread ganache on the cake for the almond paste to adhere to. Position the circle of almond paste onto the cake.

8. Spread the warm ganache over the entire cake’s surface. It should be slightly runny, and so you may have to reheat the ganache.

9. Refrigerate until serving. I would recommend removing it from the fridge 30 minutes prior to serving to allow the almond paste to soften up.

My family yet again got to enjoy my sweet creation, and by the lack of any crumbs on their plates, I could tell they thoroughly enjoyed it!

Yields: 10 servings

Verdict: Pleasantly fluffy and sweet…a unique take on the traditional Boston Cream Pie

Prep Time: 45 minutes
Bake Time: 60 minutes
Chilling Time: 3 hours
Assembly Time: 15 minutes

Rating: 8.5/10

La Bottega Nicastro (Review)

I love sandwiches and Italian food, so it's no surprise that I frequent this authentic Italian grocery store and eatery on a weekly basis. La Bottega Nicastro (located in the Byward Market) has something for everyone, with its fully stocked fresh deli, cheese and grocery section, take-out sandwich counter, full-service coffee and espresso bar, and quaint eat-in lunch counter. I often grab a take-out sandwich and Illy cappuccino, but on a fine Friday afternoon, Riley and I decided to take a long leisurely lunch and enjoy our meal at the eat-in counter. It's very small with seating for about 25 guests, but the service, Italian charm and authentic open kitchen concept more than makes up for the sometimes short wait. 

The eat-in counter serves homemade hot sandwiches, soups, pizza, pasta, and fresh daily specials, which include a fabulous Tiramisu. Honestly, you can't go wrong with any of the choices, but our ultimate favourite is the Calabria Mia Sandwich (pictured below). It's served on a warm chiabatta bun with Calabrese salami, roasted peppers, and goat cheese, and served with salad on the side. To have the full experience, we definitely recommend accompanying your meal with a glass of rosé to start and finishing off with a fabulous cappuccino. 

La Bottega Nicastro is definitely a one-stop shop for your Italian dining and cooking needs. The eat-in lunch counter is open daily from 11:30 - 3:00, but the take-out sandwich and espresso bar is open throughout the day in case you may find yourself with an afternoon craving or caffeine crash.   

Calabria Mia Sandwich,  $11

I would recommend La Bottega to anyone looking to experience homemade family style Italian food. If you're in a rush, be sure to arrive before noon for lunch, as you will have to wait for the take-out sandwiches and and eat-in counter. It's definitely worth the wait.

Verdict: Great food for a great price, excellent service, authentic experience

Hours: Monday to Wednesday 9:00am-6:00pm, Thursday and Friday 9:00am-8:00pm, Saturday 9:00am-6:00pm, Sundays 11:00am-5:00pm

Whalesbone Oyster Bar (Review)

Recently, Lola and I finally had the opportunity to go to Whalesbone Oyster Bar. We had been wanting to eat at this restaurant for quite awhile, as it is highly recommended in several food blogs and culinary publications. Unfortunately, we were disappointed with the high prices, limited seafood selection and mediocre food.

The atmosphere was cozy and welcoming, and the wait staff was friendly, however, the entrees fell short.

We started off the evening with a fabulous glass of Riesling and Chardonnay, which we paired with a succulent appetizer of Albacore tuna garnished with cucumber, sesame fraiche, king eringi chips, croutons and soy (for $17). The tuna (and generous helping of free bread) was probably the best part of the meal.

For our main course, we had the choice between lobster, steak and three different types of fish (mackerel, walleye and trout). We were let down by the limited seafood choices, but in the end, Lola went for the walleye, served with couscous, basil, cauliflower puree, arugula and citrus, while I chose the mackerel with prosciutto, spanish tortilla, red pepper, kale and tapenade. 

The presentation of the dishes was excellent, but the flavour was lacking. The walleye was probably the better of two fishes, as the mackerel was far too fishy and the side dishes did nothing to compliment the meat. For $28 and $30 a dish, we were expecting something much more flavorful and delicious, and were quite disappointed by the lack of mouth-watering appeal. 

Walleye ($30)

Mackerel ($28)

The dessert, on the other hand, was able to win back some of our favour. We shared the strawberry and basil creme panna cotta and maple ice cream sundae served with hazelnut crumble, whip cream, maple drizzle and almonds. The panna cotta was fresh and tasteful, while the sundae satisfied our ever-present sweet tooth.

Panna cotta

Maple ice cream sundae

Overall, the meal was average, and in our opinion, not worth the raving reviews. In the future, if we were ever to go back, we would simply order wine, appetizers and dessert!

Verdict: Overpriced, average entrees, limited selection

Cost: Entrees vary from $28 to $45

Hours: Mon-Fri: 11:30am - 2pm, 5pm - 11pm; Sat-Sun: 5pm - 11pm

Whalesbone Oyster Bar, 430 Bank Street, Ottawa ON

Garlic Chipotle Shrimp and Basil Pesto Fusilli (Recipe)

If you are looking for a great recipe to impress that special someone or anyone who enjoys a home-cooked meal, this combination of spicy garlic grilled shrimp and basil pesto pasta is sure to be a hit.

Grilled Garlic Chipotle Shrimp

Everybody loves Shrimp...and if they don't, they should! They are so delicious, healthy, and they can be marinated and garnished to your palate's content. This recipe was very easy and received rave reviews from my dinner guests.

Ingredients: 

Peeled and deveined large raw shrimps, thaw if frozen

4 garlic cloves, chopped 

1/2 teaspoon of red pepper flakes 

1/2 salt (I used Himalayan salt)

1/3 cup of extra-virgin olive oil 

1-2 tablespoons of Chipotle mayonnaise 

Fresh rosemary 

Lemon wedges 

Directions: 

Preheat Barbecue or Grill to medium-high heat. 

Thread shrimp onto skewers and place in baking sheet, deep enough to allow marinating 

Mix garlic, red peppers flakes, chipotle mayonnaise, salt and oil in a bowl and brush over shrimp. Garnish with lemon juice and fresh rosemary. Marinate in fridge for desired amount of time. 

Lightly oil grill rack and grill shrimp covered, turning over once, until cooked through, about 1-2 minutes per side. 

Serve immediately as they become cold very quickly. 

Prep Time: 15 minutes
Cook Time: 5 minutes

Zucchini, Corn and Bacon Fusilli with Basil Pesto

I simply adore pasta, but I don't often prepare it because of its high carb count, but when I stumbled upon this recipe I knew I had to try it. It's a rather light pasta so I used it as a side dish with the shrimp and a garden salad. It goes well with any vegetables you may have in your fridge and it was awesome as a leftover pasta salad for my lunch.

Ingredients:

6 Bacon slices, chopped
1 lb of Fusilli 

3 ears of corn kernels, cut from the cob, or 1 med can of corn
1 zucchini, chopped
half a red and orange pepper, chopped
1 small sweet onion, chopped
1 (5 to 7ounce) container of basil pesto
Fresh basil for garnish
Grated Parmigiano-Reggiano

Directions:

Begin by cooking the Fusilli according to the package, Al Dente.

Meanwhile, cook bacon in a skillet over medium heat until crisp. Drain on a paper towel and set aside.

In a large skillet sauté onions, peppers and zucchini on medium heat for 2-3 minutes. Add corn and chopped bacon and cook for another 2-3 minutes. Add in pasta and pesto and cook for 1-2 minutes until all ingredients are well mixed.

Top with grated cheese and fresh basil.

Start to finish time: 30 minutes

Verdict: Deliciously satisfying duo. Great for entertaining and impressing

Rating: 9/10

White Chocolate Coconut Cake (Recipe)

I searched long and hard to find the perfect recipe for my mother’s birthday cake! As I rarely make the same dessert twice, it had to be something new that my mother would absolutely love! When I eventually came across the recipe for ‘White Chocolate Coconut Cake’, I knew that this would be a big hit!

Ingredients:

1 package of white cake mix
1 cup water
1 can (15 ounces) cream of coconut, divided (I used coconut milk instead)
3 egg whites
1 can (5 ounces) evaporated milk
2/3 cup white chocolate chips
2 ounces cream cheese, softened
1 cup whipping cream, divided
3-1/2 cups flaked coconut, divided
2 teaspoons vanilla extract
1/4 cup sugar

Directions:

Cake:
For the cake, combine the cake mix, water, 3/4 cup cream of coconut (or coconut milk) and egg whites in a large bowl and beat on low speed for 30 seconds, and then on medium for 2 minutes.

Pour into two or three greased and floured 9-inch round baking pans (decide whether you want two or three layers). Bake at 350° for 22-26 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans and then cool completely on wire racks.

Filling:
For the filling (which is the best part!), combine the evaporated milk, white chocolate chips, cream cheese, 3 tablespoons whipping cream and the remaining cream of coconut (or coconut milk) in a small saucepan and cook, while stirring, over low heat until chocolate chips are melted. 

Remove from the heat and stir in 1-1/2 cups coconut and 1 teaspoon of vanilla. Then transfer the mixture to a large bowl, and cover and refrigerate until it reaches spreading consistency, stirring occasionally.

Frosting:
For the frosting, beat the remaining cream in a large bowl until it begins to thicken. Then add sugar and remaining vanilla and beat until stiff peaks form.

Assembly:
Use a cake leveling tool to level out the layers of your cake to ensure that the layers will stack properly. Then place the bottom cake layer on a serving plate and pierce it with a fork (this will allow the filling to seep through and moisten the cake). Spread either 1/2 or all of the filling over the cake (depending on how many layers you baked). If necessary, repeat layers. Then top with remaining cake layer and frost the top and sides of the cake. Finish off your masterpiece by sprinkling the entire cake with the remaining coconut.

If you are not immediately serving the cake, you should refrigerate it and take it out roughly 10-15 minutes prior to serving.

In the end, I couldn’t have chosen a better cake, as my mother loved it! And it was definitely a crowd pleaser with the rest of my family as well!

Yields: 12 servings

Verdict: Great texture, soft and moist, with a subtle, yet sweet flavour; recommended to all who love coconut!

Prep Time: 30 minutes + chilling
Bake Time: 25 minutes + cooling
Assembly Time: 10 minutes

Rating: 9/10

Summer Stuffed Peppers (Recipe)

Who doesn't love stuffed peppers? They taste great, are really easy to prepare, and you can experiment with different herbs and spices to add flavor. This particular recipe makes a great side dish to any summer barbecue meal because they are slightly less filling than whole stuffed peppers and they don't contain any meat. They are easy to prepare beforehand so you're not slaving away when company arrives!!

Ingredients: 

- Yellow, red and orange peppers (one half per person is sufficient)
- Cooked brown or white rice (I made two serving sizes and ended up having leftover rice for another meal)
- One or two cloves of garlic
- One small sweet onion, diced into small pieces
- Fresh and dried Basil
- One can of diced tomatoes
- Grated Romano cheese
- Mozzarella cheese
- Salt and pepper
- Red pepper flakes

Directions: 

Cook rice based on package instructions.

Heat oil in a pan and sauté onions and garlic on medium until soft. Add in rice (serving size depends on amount of peppers you are preparing). Add in can of tomatoes, dried and chopped fresh basil, and Romano cheese. Cook for a couple of minutes. Add salt and pepper and red pepper flakes.

Grill halved peppers on the barbecue or in the over for about 10 minutes, until they are soft. Fill the peppers with the rice mixture, top with Mozzarella cheese and some additional fresh basil and broil in the oven for a couple of minutes until the cheese starts to melt.

Serve on the side with desired meat and a fresh salad and you have a great summer barbecue meal.

Verdict: Delicious easy recipe, little prep time, great for summer barbecues

Strawberry Shortcake Skewers (Recipe)

This past weekend, to celebrate our country's birth, Lola and I attended a Canada Day bbq. We wanted to make something easy, yet festive and delicious. So we went with Strawberry Shortcake Skewers, which turned out to be a big hit!

The recipe itself was extremely simple. All we did was string cubes of angel food cake and strawberries onto skewers. We then melted white and dark chocolate and drizzled it over the skewers. We may have had some clumping issues with the dark chocolate (do not heat it too fast)...but aside from this, the skewers were extremely easy to make and took less than 30 minutes!

Verdict: easy, simple treat that pleases most crowds!

Prep Time: 25 minutes

Rating: 7/10