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A ‘Sweet’ Collaboration

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I would like to introduce my ‘sweet’ friend and baker, Jacqueline Prince, her blog and cupcake business.

She has followed her dream from small beginnings to a storefront of Sweet Temptations Cupcakery in Guelph, On, Canada.

Sweet Temptations Cupcakery is committed to our local economy and community. Jakki works with a network of local farmers and producers to use, where possible exclusively Wellington County ingredients such as fresh berries and eggs. Locally produced ingredients are not only sustainable for our environment, but support our community.

Weekly, she bakes a variety of fun cupcake flavours that can also be available in gluten-free, vegan, and gluten-free vegan cupcakes for all our regular farmers’ markets – Aberfoyle, Cambridge, Erin, Guelph, Preston and Southfields Village.

From Sweet Temptations Cupcakery for DD 16th Birthday

From Sweet Temptations Cupcakery for DD 16th Birthday

Back in April, Jakki approached me if I would be interested in contributing posts to her blog that would contain more savory and cooking 101 elements for her readers to enjoy. Of course, I thought the idea was brilliant and feedback has been well received.

My latest post contains TIPS for making the best burgers on your BBQ this Summer.

Revving up to Hamburger Season | Sweet Temptations Cupcakery

Charcoal Hamburgers at the Trailer

Charcoal Hamburgers at the Trailer

Please check out and follow her  Blog: Life of a Cupcakery Owner | Sweet Temptations Cupcakery for great baking tips and of course future the 5 o’clock rush contributions 😉

Thanks

Chef Kim

Panko Pork Medallions with Savoury Apple and Pineapple Sauce

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After a wonderful long weekend in Canada, it was off to the grocery store to plan some upcoming dinners. The plan for last nights dinner was to be Butter Chicken but that was immediately scratched with the chaos and delays in getting the necessary preparation done to really make this happen.

The back up plan came quickly into play. Pork Tenderloin.

I usually roast the entire tenderloin in the oven but short on time, I decided to prepare medallions.

Will the family be eating Butter Chicken tonight? Probably not…..Time to reinvent my 5 o’clock rush for tonight. I used most of the Butter Chicken ingredients last night. Well, except the chicken! 😉

Panko Pork Medallions with Savoury Apple and Pineapple Sauce

Serves 4
Panko Crusted Pork Tenderloin

Panko Crusted Pork Tenderloin

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Stuffed Peppers using the Flavour Enhancers

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As a child, the dish of stuffed peppers were in the regular rotation of meals that my Mom versed us in preparing while she was at work. My brothers did not enjoy the pepper part of the dish so to avoid a debate, we would make extra large meatballs. My Mom’s recipe used green peppers and my DH can’t stand them so I tweaked the recipe using the coloured varieties.

Stuffed Peppers using the Flavour Enhancers

Serves 4

Stuffed Peppers using the Flavour Enhancers

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Flavour Enhancers for Future Recipes

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Flavour is a huge component to a dish and to cooking it. If a dish is under or over seasoned it can really affect the taste and experience of the dish. Simply over salting a dish will make all that work inedible and you will be ordering pizza in. 😉

As I was rummaging through my fridge, I found some ingredients that once cooked and purée would be similar and even better than a store-bought version of  ‘marinade’ or ‘spice package’. I can control the amount of salt, fat etc. leaving the chemicals out.

Bonus: Not wasting the mushrooms that might be on the edge….

The following are recipes for what I’m labelling as ‘Flavour Enhancers’.

I will be using them in future recipes on the 5 o’clock rush

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The Chef’s Secret is…

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Do you loathe your OWN 5 O’CLOCK RUSH and the question: “Mom, what is for dinner?”

Don’t worry many home cooks feel that exact same way.

As a Culinary School graduate and then working in restaurants, hotel and catering kitchens, what simple technique did I learn and NOW PRACTICE that is used by restaurant chefs to how they are able to deliver so many different dishes to your table in a small amount of time?

Want to know the Chef’s secret? Read on for the answer