All posts by Carlene and Bob Deutscher

Carlene and Bob Deutscher are the dynamic sibling duo behind BS' in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS' in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Healthy Breakfast Bake with Spaghetti Squash

This recipe for Breakfast Spaghetti Squash doesn’t have to be exact; it’s all about adding ingredients to your liking! I encourage you to switch some ingredients too. Perhaps you want to swap the ham for bacon? Add a different kind of cheese? Go for it. It’s your breakfast!

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Healthy Breakfast Bake with Spaghetti Squash

Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Serves: 1

Ingredients:
½ spaghetti squash
salt and pepper
2 to 3 tablespoons tomato sauce
1 to 2 handfuls chopped spinach
1 handful diced mushroom
2 slices of ham (chopped)
1 to 2 thin slices of red onion (chopped in half)
1 handful of cheddar cheese (shredded)
1 handful of green onions (chopped)
2 eggs

Directions:

    1. Preheat oven to 400F.
    2. Slice squash in half and clean out seeds.
    3. Sprinkle squash with salt and pepper to taste.
    4. Spread tomato sauce in squash.
    5. Place spinach, followed by mushrooms, ham, red onion and cheese, followed by another sprinkle of salt and pepper.
    6. Once oven is preheated, bake squash for 15 to 20 minutes.
    7. After 15 to 20 minutes crack two eggs into the spaghetti squash and continue to bake until egg reaches your desired doneness (about 15 to 20 minutes).
    8. Finish with salt and pepper and serve.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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Winter Squash Fettuccine with Crispy Pancetta & Pecorino

Butternut squash made a really great base for the pasta sauce, giving it lots of flavour and creaminess, without the heavy richness you would get from a sauce like Alfredo. The saltiness of the pancetta and pecorino was a great compliment to the slight sweetness of the butternut squash.

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Winter Squash Fettuccine 

Original recipe via Bon Appetit

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves: 4

Ingredients:

1 Tablespoon olive oil
4 ounces pancetta (chopped)
1 Tablespoon finely sage (chopped)
3 cups butternut squash (chopped)
1 small onion (chopped)
2 cloves garlic (chopped)
Salt & pepper
2 cups chicken broth
12 ounces fettuccine pasta
1/4 cup finely grated pecorino, plus more for serving.

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Directions:

  1. Heat oil in a large pan over medium-high heat. Once heated add chopped pancetta, cooking until crisp (about 8-10 minutes). Toss with sage, before removing to a small bowl.
  2. Add squash, onion, and garlic to pan, season with salt & pepper. Cook about 8-10 minutes, until onions begin to turn translucent.
  3. Add chicken broth, bring to a boil, then reduce to a simmer.
  4. Simmer about 15-20 minutes, until liquid is reduced by half.
  5. Once cooled slightly, puree in a blender, or with immersion blender, add more salt & pepper if necessary.
  6. In a large pot, cook fettuccine until al dente. Reserve 1 cup of pasta cooking water.
  7. In your pan, combine pasta, squash puree, and a 1/4 cup of pasta water. Cook over medium heat, adding more pasta water as necessary, until pasta becomes coated with sauce, about 2 minutes.
  8. Mix in 1/4 cup of pecorino, and season as necessary.
  9. Serve pasta with pancetta and sage, along with freshly shaved pecorino.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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BS’ in the Kitchen’s Banh Mi Sandwich

I was little frightened when my room-mate Nathan told me I was going to be in charge of cooking something for “Ethnic Potluck 2014?, a potluck with all the kitchen staff from Ayden Kitchen & Bar. Naturally it’s a little intimidating cooking with chefs of that level, and knowing I had to make a dish from another country didn’t help! Fortunately I got Vietnam, which I felt was one of the less intimidating submissions amongst places such as Peru, Croatia, Morocco, & more. After doing some research, given my love of sandwiches, I knew the Banh Mi was the way to go!

Banh Mi Sandwich

Prep Time: 30 mins
Cook Time: 15 minutes
Total Time: 45 mins
Serves: 10-15

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Ingredients:

BBQ Pork
1.5 kilograms pork shoulder (thinly sliced)
1/2 cup lemon grass (finely minced)
4 Kaffir lime leaves (finely chopped)
5 cloves garlic (minced)
2 large shallots (minced)
3 Tablespoons sesame seeds
4 Tablespoons sugar
1 1/2 Tablespoons salt
1 Tablespoon pepper
2 Tablespoons honey
3 Tablespoons fish sauce
1 Tablespoon sesame oil
2 Tablespoons vegetable oil
Zest of 1 lime
Juice of 1/2 lime
2 teaspoon fresh grated ginger

Do Chua (Pickled Vegetables)
1 large carrot
1 large daikon radish
4 cups warm water
3 Tablespoons sugar
2 Tablespoons salt
6 Tablespoons rice vinegar

Banh Mi Sandwich
2 large baguettes (about 2 feet long)
Butter
Japanese mayonnaise
150 grams of head cheese
200 grams pork liver pate
Fresh ground pepper
1 Cucumber (sliced lengthwise ¼ inch thick)
1 jalapeno
1 bunch of cilantro
Juice of 1/2 a lime
Grated ginger

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Directions:

  1. To make your pork shoulder easier to slice, put it in the freezer for about 30-45 minutes, then remove it and cut it into thin strips.
  2. In a large sealable bowl or bag, combine pork and other ingredients, mix, and marinate for 24 hours in the refrigerator.
  3. Cut your carrot and daikon into skinny strips about 3-4 inches long.
  4. Add salt, sugar and rice vinegar to warm water and stir until dissolved, then add vegetables and let pickle for up to 24 hours in the refrigerator.
  5. Once everything has been marinated and pickled, dump the Do Chua in a strainer to allow all the pickling liquid to drain. While Do Chua is draining, cook the pork on the barbecue on medium-high heat for about 10 minutes until cooked through. If pork is too thin for the barbecue grill, you can either skewer the pieces, or cook on a grate fine enough so the pork doesn’t fall through.
  6. If you don’t have a barbecue, spread pork out on a pan and broil on high until cooked through.
  7. Once pork is done, squeeze juice of half a lime, and grate fresh ginger on top, then let it rest.
  8. While the pork rests, slice the baguettes in half, spread with butter and broil in oven until lightly toasted.
  9. Once baguette is toasted, spread a generous amount of Japanese mayonnaise on both halves of the baguettes.
  10. Spread 100 grams of pork liver pate on the bottom slice of each baguette, grind fresh pepper on the pate if it’s not very peppery.
  11. Place a generous amount of cilantro on the baguette (lots of cilantro is important)!
  12. Place enough cucumber to cover the sandwich (I used two long slices per baguette).
  13. Follow up with a generous amount of Do Chua.
  14. Place the BBQ pork on next, then the head cheese, and finish with jalapenos to taste (I ended up doing one with no jalapenos) and your top slice of baguette.
  15. Slice in to individual portions and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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BS’ in the Kitchen’s Chicken and Dumplings

So I’ve been thinking, rather than trying to cook things off the top of my head, throwing this and that together, I should pick a few recipes to try cooking each week from magazines, blogs, and cookbooks. I’m hoping it not only gets me cooking with different ingredients, but just gets me cooking more in general! I have been eating too many sandwiches for supper lately…

To start it off, gracing the cover of the February issue of Bon Appetit is a delicious looking meal of Chicken & Dumplings, something I have never cooked before. Since I had all the ingredients on hand, I thought it would be the perfect start! But I quickly realized that the last step calls for 2.5 hours of simmering and seeing as I’m cooking for myself, I can’t possibly dedicate that much time to my supper. So naturally, I made a few modifications and put the whole process on fast forward. Of course, it was still delicious, but if you really want to develop those flavours, follow the full Bon Appetit recipe, simmering and all!

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Prep Time: 10 mins
Cook Time: 40 mins
Serves: 2-4

Ingredients:

3 slices of bacon
1/4 cup flour
4 small chicken thighs
Salt & pepper
2 handfuls mushroom
1/2 a medium yellow onion
3 cloves garlic
1/4 cup dry white wine
3 sprigs thyme
1 bay leaf
4 cups chicken broth

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Dumplings:
1/2 teaspoon kosher salt
1/2 cup flour
1 tsp baking powder
1/4 tsp nutmeg
Pinch of ground pepper
1 large egg
1/8 cup whole milk

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Directions:

1. In a deep pan on medium heat, cook bacon until crisped. Remove to paper towel lined plate.
2. Season chicken thighs with salt & pepper, toss in a bowl with flour, dredging the chicken. On medium heat, cook the chicken skin side down until golden brown, about 10-15 minutes. Flip and cook for another 3-5 minutes. Remove chicken from pan.
3. Add chopped mushrooms to pan, cooking until beginning to soften, about 5-7 minutes. Add chopped onion, cooking until onion is soft and translucent.
4. Add crushed garlic to pan with mushrooms and onions, cooking for about 2-3 minutes until beginning to brown, but not burning.
5. Add wine, broth, thyme, bay leaf, and place chicken thighs, skin up, back in the pan. Simmer on just above medium heat.
6. While liquid is working towards a simmer, prepare dumplings. In a bowl, combine dumpling ingredients, mixing together to form a slightly lumpy batter.
7. Once broth is simmering, add in teaspoon-sized bits of dumpling batter, cooking until they have doubled in size, about five minutes. If you don’t have enough room for all the dumplings, remove the cooked ones with a slotted spoon, and prepare the rest.
8. Once your dumplings have been made, and the liquid is thickening up, place the whole pan in the oven and broil for about 5-7 minutes, until the chicken skin gets crispy again.
9. Remove from oven and serve!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.