recipe Archives - Foodology

In news

National Coffee Day Recipes with Jameson Cold Brew

September 29, 2021

It is a ubiquitous drink, seen in Canadians’ hands at any time of the day, no matter the weather, no matter the occasion.

But as popular and beloved as coffee is, it can also be improved with the right concoction. When marking National Coffee Day on September 29^th — and International Coffee Day on October 1^st — warm up hot coffee with some Irish Whiskey, and make refreshing coffee cocktails easy with Jameson Cold Brew.

Jameson’s triple distilled smoothness is a perfect pair with the richness of coffee. Made from 100 per cent Arabica beans from Brazil and Colombia, Jameson Cold Brew is an ideal drink, whether sipped neat, poured over ice or as an ingredient in a cocktail.

Celebrate National Coffee Day with some of these tasty cocktails:

Jameson Cold Brew on the Rocks

Simple, yet elegant and delicious. Put two or three big ice cubes in a rocks glass, pour in 1 ounce of Jameson Cold Brew and enjoy!

Jameson Cold Brew with Tonic

Fill a large tumbler with ice, then add 1 ounce of Jameson Cold Brew and fill the glass with tonic. Garnish with a lime wedge.

Jameson Cold Brewtini

A classic with a Cold Brew twist. In a mixing glass with ice, stir 1 ½ ounces of Jameson Cold Brew to 1 ounce of cold brew coffee and a ½ ounce simple syrup. Strain into a chilled cocktail glass.

Jameson Knight Rider

A perfect pick me up that is ideal for coffee lovers. In a cocktail mixer, pour 2 ounces of Jameson Cold Brew, 1 ounce Kahlua, 4 ounces of cold brew coffee and three dashes of chocolate bitters. Shake and strain into a rocks glass filled with ice.

Jameson Cold Brew has intense coffee-bean aromatics, with chocolate, caramel and vanilla nuttiness, complemented by subtle hints of tobacco and roasted coffee notes. On the palate, it is a perfectly balanced combination of smooth Jameson Irish whiskey and natural cold brew coffee. It’s a mellow mouthfeel with notes of toasted oak and dark chocolate. The finish is smooth and dry, lingering on the palate.

Website: https://www.jamesonwhiskey.com/en-CA/ourwhiskeys/cold-brew

In Recipes

The Polar Leadoff Cocktail Inspired by Toronto Blue Jays x Polar Ice

September 15, 2021

As the Official Canadian Vodka of the Toronto Blue Jays, Polar Ice wants to ensure Canadians from coast-to-coast can take part in a new game day experience! Together, a new signature cocktail – the Polar Leadoff – has been created for fans to cheer on the Jays’ as they push for their spot in this year’s playoffs.

The Polar Leadoff

1 oz Polar Ice Vodka
1/4 oz blue curaçao
4-5 oz sparkling lemonade
Build in a tall glass with lots of ice. Top with popcorn

Just as hot as Vladdy’s bat, the new cocktail hits it out of the park, bringing a taste of the Rogers Centre to fans through its captivating blue hue and iconic popcorn topper. Fans can pick up a limited edition Polar Ice bottle at their nearest liquor store, while supplies last.

In Dessert

2 Ingredient Matcha Affogato

May 24, 2018

This is a Japanese twist to a classic Italian Affogato, which is a scoop of ice cream with a shot of espresso. I thought to myself, what would happen if I substituted it with matcha instead of espresso? I got a delivery of Material Matcha Uji MU02, which is high quality smooth blend of Samidori and Okumidori matcha. To get your own, you can use promo code “DIANAFOODMMU10” for 10% off their site. It’s always handy to have some matcha around for making desserts, or making drinks. You’ll know it’s high quality matcha when it’s nice green and vibrant.

With the combination of the matcha and ice cream, it really make it taste like an ice matcha latte or matcha ice cream.

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Makes 1 serving

Ingredients:

1-2 scoops Vanilla bean ice cream
2 teaspoons Matcha powder
60ml Warm water

Directions:

In a small bowl, mix matcha and warm water with a chasen (wooden matcha whisk) and whisk in a zig zag motion to make it frothy. Once mixture is well combined, set aside.
Scoop ice cream into a bowl and then pour the matcha mixture over top.
Eat and enjoy.

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In pasta

Creamy Buffalo Chicken Pasta

October 9, 2017

I love Frank’s Red Hot Sauce as it always reminds me of spicy buffalo wings. When I was cooking dinner one evening, I combined a few items that I already had in the fridge and pantry to create this dish. It’s a quick pasta dish to make under 30 minutes.

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Serves: 4

Ingredients:

12 oz Rotini Pasta
1 cup Plain Greek Yogurt
1/2 cup Frank’s Red Hot Sauce
1/4 chicken broth
1/2 cup Shredded Chicken
1/2 cup Blue Cheese Dressing

Direction:

Heat a pot over medium heat
Add plain greek yogurt, Franks Red hot sauce, chicken broth and blue cheese dressing. Mix until well combined.
Add in shredded chicken.
Allow the sauce to simmer for 5 minutes over low heat.
In the meantime, boil a large pot of water and cook the pasta according to package directions, drain, add to the sauce and stir to combine.

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In Dessert

Creamy Lychee Pudding

December 2, 2014

Lychees are amazing, lychees are delicious, and lychees even make great desserts. Growing up in an asian family, we always have cans of lychees in the pantry or when they are in season, my parents would always get a bunch from the grocery store.

The fresh lychees would taste amazing, but its always a pain peeling them and spitting out the black pits. I’ve come pretty close to swallowing them, and trust me, it’s not fun.

Lychees aren’t grown in BC, but you can find them in asian grocery stores around June or July. You’ll know its in season when all the middle aged ladies start fighting over them. Most of them are imported from other countries. Otherwise, you can just find the canned lychees all year around.

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1 can of Lychee in Syrup (Remember to save the syrup!)
2 pouches of gelatine
1.5 cup Cream
1 cup Water
1/4 cup Sugar

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Slice the lychees into four wedges, so they are more bite size. Remember to save the lychee syrup! Thats the good stuff.

Next, heat up the gelatin, lychee syrup, sugar, water and cream in a pot on the stove. Mix until it is all nicely combined together.

I’ve learned to love using breaker for cooking! It’s such a life saver and a lot less mess. Plus, they are meant to be heated to high temperatures so it won’t crack.

Place the lychee bits in the bottom of the cup and then add the liquid potion on top.

Once they are all filled up, leave it in the fridge until they have set. This can take about an hour or 2.

In the end, you’ll end up with these cups of creamy lychee pudding. I like to use the clear cups because you can see everything inside, plus when you see the lychee at the bottom of the cups, you’ll definitely want to dig in.

In Japanese

Katsu Curry: Japanese Curry

November 29, 2014

Japanese Curry starts off from blocks of curry roux from the supermarket. At least that how I do it. I picked this up at T&T and got the Golden Curry brand in Medium Hot. It saves a lot of time and it always tastes great!

I remember having this a lot as a child and it was so goooood. M loves it too, so having this for dinner was a no brainer.

It’s one of the most popular dishes in Japan and has 3 main components – curry sauce, rice and the pork cutlet. With prep and cooking time, this should take about 1 hour or less depending on how organized you are.

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Curry

Half a box of Curry Roux
3.5 cups of water
1 tablespoon olive oil
1 red pepper, sliced
7 mushrooms, sliced
1 potato, into bite sized pieces
1 onion, sliced
1 carrot, into bite sized pieces

Pork Katsu

1 egg
2 pork chops
salt and pepper
Vegetable Oil
Panko breading

Cooked Rice

3 cups of Rice
6 cups of water

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Before you do any prep, make sure you start cooking the rice first as it needs time to cook. It can take anywhere from 30 minutes to 45 minutes depending on how much rice you cook. For M and myself, we just made 3 cups of rice. I like to make a little bit extra so I have leftovers for next days lunch.

Heat a tablespoon of olive oil in a large pot. Then, dump the onions, carrots, peppers and potatoes into the pot.

Once the vegetables soften up a bit, add the 3.5 cups of water and half the box of curry roux. Mix well until the roux dissolves. Cook for an additional 15 minutes until sauce has thickened.

To make the pork katsu, you need to tenderize the pork first. I didn’t have a mallet, so I used a larger dull knife and pounded at the meat. When you don’t have the tools you need, just find another alternative.

Once you have your tenderized pork cutlets, dip them into the egg to coat the outside, and then into the panko crust and throughly cover it.

This is what it should look like.

Take a frying pan and add enough oil to cover the bottom of the pan. Heat it at medium high. Once the oil is hot enough, put in the cutlets.
Cook until each side is nice and golden brown.

To make the rice into the rounded shape, just take a small bowl and fill it with rice, then you just flip it over onto the plate. Scoop the curry around the rice. Then put the golden crisp pork cutlet on top. I used black sesame as a garnish to make the rice a bit more beautiful.

Voila! Katsu curry done at home!