Red Lentil Soup - For Warmth!

The temperature has been hovering around the freezing mark, but the sky is holding at a wispy blue, bringing walkers out of their houses to enjoy the crisp air and the sunshine at mid day. After a good long walk, Harvey and June come into Stella's for a hot bowl of soup and some warm conversation with their friends. Meeting for lunch at Stella's has become a bit of a Friday routine for them all, and a pleasant one at that. 

On the menu today is a vegetarian soup, which appeals to June today, so she orders the large bowl, rather than the cup, with a side of fresh whole grain bread. "I could use a bowl of hot good hot soup," she says loudly, to no one in particular. "These bones are cold as well as old." 

Harvey is not fond of lentils, and orders something else. June admits that lentils are an acquired taste, and not for everyone. The couple sits down with their friends, Ellie and Surinder to wait for their lunch to arrive.

After a few spoonfuls of the soup, June calls out,"Very good, Stella!" 

Stella pops her head round the counter and says, "Well, thank you, June, but Savannah must take all the credit for the soup today." 

"Very good, Savannah, then," calls June, waving her spoon like she's conducting an orchestra.

Savannah smiles with satisfaction and begins serving the waiting customers. The lunch hour is upon them and it looks like a busy one today. 

Red Lentil Soup -from Moosewood Cooks at Home

serves 4-6

1 1/2 cups red lentils

6 cups water

3 bay leaves

4 garlic cloves, chopped

2 slices fresh ginger root, each about the size of a quarter

2 medium carrots (1 cup grated)

1 cup canned tomatoes, or 1 medium fresh tomato, chopped (undrained)

1 small red or green bell pepper (1/2 cup finely chopped)

1 1/2 cups chopped onions

2 Tablespoons olive oil

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

pinch of cayenne

2 Tablespoons fresh lemon juice

salt and ground black pepper to taste

Sort and rinse the lentils. Put them into a soup pot with the water, bay leaves, garlic, and ginger. Cover and place on high heat. (Watch carefully so it doesn't boil over!)

Prepare the carrots, tomatoes, and bell peppers, and add them to the pot. Bring to a boil, stir, reduce the heat, and simmer, covered, for 15 to 20 minutes, until the lentils are tender.

While the veggies simmer, saute the onions on medium heat in the olive oil in a heavy skillet for about 10 minutes or until browned. Add the cumin, coriander, and cayenne, and saute for another minute, stirring to prevent sticking. Remove from the heat. When the lentils are tender, remove the bay leaves, and ginger from the soup pot. Stir in the sauteed onions and the lemon juice. Add salt and pepper to taste.

*writing and photo by Rebecca

The BEST Bran Muffins!

"So girls, what would you like for breakfast? I see you still have far too much chocolate under the tree..." Stella said. It was early Saturday morning, and Stella's Cafe was closed for a much needed week of resting and post Christmas re-grouping. Stella knew it was time to take the tree down when the ornaments were jumping off of their own accord.
"No way mom, I'm sick of chocolate...and food in general. I don't want to eat anything for a long time." Zoe replied. She was currently sprawled across the sofa in a position mimicking that of a sloth hanging from a branch.
"Well I'M not sick of chocolate," Kendra said jumping onto Zoe, "I could eat chocolate FOREVER!"
"No you couldn't Kendra, and you won't," Stella said entering the living room, "and you have to eat, Zoe. Your life depends on it! How about pancakes with blueberry sauce?"
"Nope too sweet,"Zoe said.
"French toast?"
"Too 'toasty'," Kendra replied.
"Crepes?"
"Too rich." sighed Zoe.
"Well, I don't know what you are going to eat, but I'm going to make some yummy bran muffins for myself." Stella said leaving the room.
"Yum!"
"Sounds tasty!"
"But you hate bran muffins! You tell me so every time I make them!"
"They actually sound like they'd be good today...simple you know?"
"Simple...my muffins simple...well alright, I'll double the batch then. I think we all could do with some good ol' fashioned simple cooking in our lives at the moment!" Stella exclaimed as she walked into the kitchen.
"But Mom, can you make chocolate bran muffins?" asked Kendra.


The BEST Bran Muffins

1 cup wheat bran
1 1/2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 cup raisins
1/4 cup chopped nuts
2 eggs
2 tbsp oil
1/2 cup molasses (or honey)
3/4 cup applesauce
1 cup milk

1. Preheat oven to 400 degrees F, and grease a muffin tin with butter (or line with paper muffin liners).
2. Mix together bran, flour, baking powder and baking soda in a large bowl. Mix in nuts and raisins.
3 .In a separate smaller bowl beat eggs. Add oil, molasses and applesauce and mix thoroughly. Add milk and stir till mixture is all one colour.
4.Add wet to dry ingredients and mix until just moistened.
5. Spoon into muffin tins, (I find a 1/4 cup measure is the perfect amount of batter) and bake 15 to 20 minutes.

Enjoy these amazing, moist and tender muffins! (Best served hot with butter. Stella likes them with some cheddar cheese, too)

Post and photography by Emma

Lebkuchen Attempted

Some recipes are a matter of trial and error, and in the cafe business, looks are important. No one knows that better than an experimental baker like Stella. In preparation for holiday time, Stella likes to come up with a few new offerings at her cafe. She gets a great deal of satisfaction out of customers coming in, looking at the baked goods in the glass front case and saying, "That looks really good, can I try one of those?"

This year, Stella was hoping to have a brand new kind of soft baked cookie for her customers, a kind rarely seen outside of Germany or European specialty shops: Lebkucken. After spending several hours poring over the internet, she decided on a recipe from a German food site. She purchased the ingredients and spent an evening preparing a good-sized batch of the spicy iced cookies. She mixed up the dough and put the suggested three tablespoon mounds a few inches apart on parchment paper lined cookie sheets. It was the ugliest dough she'd ever seen. She likened it to something better left to the imagination, but it smelled good, so she kept up her faith in the process.

As the cookies baked she already knew they needed more of the special spice mixture, and she feared they would be bland. Texture wise, the cookies turned out textbook perfect, but they were still not very pretty. Next, she turned her attention to the boiled icing flavoured with orange liqueur, following the directions to the letter. 'Boil the sugar and water for a few minutes..." she muttered to herself as she stirred the mixture. What exactly was 'a few minutes'? Three? Seven? Nine? She decided to err on the side of caution and boil it for three. The icing was meant to be brushed on the cookies when warm, and she knew a nice, glossy icing could rescue the Lebkuchen more than anything. Better make it thin. When the mixture looked right, she took it off the heat and sifted the required amount of confectioners sugar into it. Within seconds the icing was more like fudge than icing. She spread it on the cookies as quickly as possible. The result? Quite possibly the ugliest cookies ever known. This would not do!

In the end, the Lebkucken were very good with tea, when consumed by Stella and her girls, who declared them 'not bad'.
"Oh well, there is always next year, and plenty more recipes on the internet to try", she said to Kendra and Zoe. "But it's getting a bit late for this year."
For the cafe this year, instead of Lebkuchen, they decided to make extra gingerbread cookies, cut out in the shapes of Santas and snowmen, stars and candy canes. (The recipe for those can be found in the previous post.) They, at least, were always reliable.

The above photo is from the official Nuremburg Gingerbread site.  I have a feeling Stella won't rest until her Lebkuchen look just like theirs.

Gingerbread Icebox Cake

"IT'S SNOWING!" Kendra yelled running over to the window.
The customers in the cafe all turned their heads to watch soft flakes of snow settle onto the ground.
"Well I'm not surprised with all the cold weather we've been having lately," Stella said as she turned up the thermostat.
"I'm gonna go build a snowman!" Kendra said running out the door.
Kevin chuckled, "Good luck with that."

Suddenly Zoe came out from behind the counter holding a large cake and belting out Happy Birthday.
"My goodness is that for me?" Stella exclaimed as Zoe placed the cake in front of her.
"Well it is your birthday is it not?"
Stella blew out the candles, cut the cake and Zoe handed it out to everyone sitting in the cafe.
"Wow! This is amazing! What is it?"asked Stella.
"It's a gingerbread cake! Layers of small gingerbread cookies in between whip cream. It's quite tasty if I may say so myself."
"Yes! Yes it is!" Stella laughed taking another bite.
The cake was polished off quickly, delighted customers congratulating Stella on her birthday, and Zoe on her lovely cake.

The door of the cafe suddenly opened and a woman entered wearing tall black pumps adorned with silver spikes, a long black trench coat and faux alligator skin pants. Her hair was dyed so blonde it looked as if she had been sitting in the sun far too long. She walked over to the counter with a click in her step as her heels hit the hardwood.
"A caramel latte. Extra hot but not too hot. Make it soy and make it quick." Texting as she spoke.
 A minute later Stella handed her the hot drink, "Will that be all?"
Taking a sip the lady exclaimed,
"This isn't what I asked for."
"It's a caramel latte just like you asked for. Extra hot but not too hot and made with soy," Stella replied.
"Well I want a new one. Make it quick."
Stella sighed, her patience wearing thin as she handed the lady a new drink.
"Still not as good as Starbucks, but it will have to do," the lady pouted reaching for her wallet.
"Now will that be all?" Stella sighed. Comparing Starbucks to her cafe was like comparing a crow to a chickadee. A nuisance who steals all your food. Or business in this case.
"What's that?" The lady said pointing a perfectly manicured finger to the cake.
"Gingerbread cake, my daughter made it for my birthday. Would you like a piece?"
"Is it dairy free?"
"No I'm afraid its not."
"You're daughter made it did she?"
"Yes, but she's quite a good baker and she,"
"Fine then. Make it quick, I'm a busy gal." interrupted the lady, still looking at her phone.
Stella nervously handed her the cake, praying she wouldn't complain, and secretly that she'd leave soon.
Grabbing the fork and taking a bite the lady smiled,
"Now this is much better than Starbucks. This snow however, is not. I'm sure glad I'm going to Maui this Christmas."
With a click of her heels the lady was gone, and Stella chuckled shaking her head.
"Mom! She liked my cake!" Zoe said, mouth agape.
"Yes. Yes she did."


Gingerbread Icebox Cake -adapted from Martha Stewart

1 recipe Molasses-Gingerbread dough (below)
3 cups heavy cream
1/4 cup confectioner's sugar
1 teaspoon pure vanilla extract.

1. Preheat  oven to 350 degrees. On a generously floured piece of parchment, roll dough quite thinly. Brush off excess flour.
2. Using a 2 3/8 inch flutted cutter, cut out at least 42 cookies. Transfer to parchment-lined baking sheets.
3. Bake cookies for 5 minutes. Remove from oven, and tap them firmly on counter to flatten cookies.
Return to oven, rotating sheets, and bake until cookies are set and edges have darkened, about 5 minutes. Let cool on wire racks.
4. Beat cream, sugar, and vanilla just until stiff peaks form. Arrange 7 cookies in a circle on a cake stand or serving plate (cookies should be touching one another). Place 1 cookie in the center. Carefully spread a layer of whipped cream evenly over the cookies, leaving a bit of a cookie border. Repeat making 5 more layers each of cookies and whipped cream. Refrigerate at least 1 hour or overnight before serving. (The cookies will be softened enough to slice through like cake)

Molasses-Gingerbread Dough

2 3/4 cups of all-purpose flour
1/2 tsp baking soda
3/4 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
3/4 tsp ground cloves
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, room temperature
1/2 cup packed brown sugar
1 large egg
3/4 cup unsulfured molasses

1. Whisk together flour, baking soda, salt and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, and beat well. Add molasses, and reduce speed to low. Gradually add the flour mixture, and beat til just combined.
3. Divide dough into 2 portions and wrap each in plastic. Refrigerate 1 hour.

*Tip: Making the cookies the day before, and assembling cake the day after makes this delicious cake a lot easier!

Written by Emma, photo by Rebecca

Good Borscht!

Today is a brilliant, but cold and windy day. It is a day for hats, gloves and scarves, for pink-cheeked, red-nosed people to come into Stella's Cafe for warmth, good food and companionship. A large pot of Stella's famous Red Russian Borscht is on the stove, simmering away and scented with fresh dill. Stella has loved borscht herself since her father used to take her to the Russian restaurant in her hometown. She remembers the brimming white bowls of hot red vegetarian soup served with a generous slice of homemade bread with lashings of real butter. She has worked on her borscht recipe over the years after begging for and receiving a rather vague written recipe from the Russian restaurant's cook; just a few ingredients, no measurements. A real 'cook from the heart' recipe, 'and you will get it right,' she said.

The borscht is today's special at Stella's, written up on the black board in coloured chalk, the letters embellished with Savannah's Russian inspired flourishes. 'Served with locally baked whole wheat sourdough bread and small house salad.'  "Mmmmm...looks good! I'll have the borscht," says customer after customer. At precisely 1:30 pm the pot is empty and the cafe is full of satisfied, warm customers.

A good day!

Red Russian Borscht

Peel 2 medium sized beets, boil and reserve beets and beet water (if desired). Let cool.

In large pot add:

4 peeled potatoes cut into large chunks
1 liter of pureed canned tomatoes
2 liters of water
1 tsp of salt
1/4 tsp of pepper

Bring to a boil and cook until potatoes are soft enough to mash - about 15 minutes

Meanwhile:

Peel and grate 3-4 large carrots
finely dice 2 onions
finely dice 2 long stalks celery
finely dice 1 green pepper
finely chop 1/2 large cabbage

In a large wok or frying pan, fry in 1/2 lb of butter (there is no place for low-fat dishes in cold weather as far as Stella is concerned) in the following order:  onions, celery, green pepper, large cabbage, carrots, and let cook, covered until all the veggies are tender.

Take the potatoes out with a slotted spoon and mash them with a few large dollops of sour cream.
Grate the cooked beets.
Add the potatoes to the large pot and whisk until the mashed potatoes are incorporated.
Add the grated beets to the cooked veggies in the wok and mix together. Add the veggies to the soup pot and stir gently.

Add a few sprigs of fresh dill, or dried dill weed and more salt and pepper to taste. Let sit for a while before eating if you have the time, in order to let the flavours mingle. If you like your borscht extra pink, add a bit of the reserved beet water.

Makes about 5 liters.

Halloween Cookies!

"I'm going to be the most gorgeous knight in all the land, and I will go save my princess from candy overload!" laughed Zoe as she placed her hand over her forehead, went down on her knees and expelled a dramatic sigh.
"Well when I'm a zombie I'm going to come and eat your face off and your princess will never like you!" Kendra exclaimed with a mouth full of cookie.
"Okay that's it, out you go. Do something useful for a change instead of eating all my cookies," Stella said as she pushed the girls out the door. She was adorned with a tall witch hat and green cape, and looked as if she was about to cast a spell on them.
Nearby Kevin laughed into his coffee, spilling it, as he overlooked the scene. 
"Seriously I have no idea where they went. I made an entire batch this morning, iced and all, then poof! They disappeared! Now I have to make another whole batch before tomorrow." Stella said as she passed Kevin throwing her arms up,"and scones, squares and biscuits!"
Kevin then proceeded to spill more coffee onto his newspaper, as Kendra peeked inside the door while munching on a very tasty looking cookie.
              
                                                                         ***

The BEST Sugar Cookies

1 cup sugar
3/4 cup butter- softened
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp salt

In a large bowl beat sugar and butter together till light and fluffy. Add in eggs one at a time, followed by the vanilla.
In a separate bowl whisk together flour, baking powder and salt.
Add flour mixture to butter mixture till well incorporated.

Cover and refrigerate for up to 1 hour.

Preheat oven to 400 degrees F.
Flouring surface and rolling pin, roll out dough out till it is 1/8 of an inch thick

Cut out, place on a baking tray covered in parchment and bake for 6-8 minutes till edges are a very light golden brown.
Cool and decorate!

Royal Icing: for decorating!

1 egg white
1 cup icing sugar
2-3 drops lemon juice

Using a whisk, whisk ingredients together till they form a spreadable icing. If it's too thin, add more icing sugar. If too thick, add more lemon juice.

Put desired colours in icing, and decorate!

How to Make Spider Web Cookies:
Cover a circular cookie in white icing. Create a large dot with a circle around it making the cookie look like a target. Starting from the middle, using a toothpick or skewer, drag it through the icing to the edge of the cookie. You will see it as it drags, it moves the black icing along creating the spider web effect. Repeat all the way around the cookie.

Writing and photography by Emma

Nana's Cinnamon Coffee Cake

Stella's mother, whom they all call 'Nana', is visiting for a few weeks. She shares Stella's passion for feeding one and all, but she has her little quirks which often add spice to her conversation.

While she mixes up her family-famous Cinnamon Coffee Cake in the kitchen she says to her grand-daughters, "Now girls, you can have a piece, but you have to earn it. While this cake is baking, your mom can watch it and we can take a walk to the park. You girls can get some exercise on the swings and what-not while I people watch.This town has so many interesting weirdos and they amuse me."

Zoe thinks Nana is forgetting that she is fifteen and a little old for playground equipment, but she deems it wise not to say anything about that for the time being. She likes hearing Nana's observations and assessments of the world too much to risk irritating her. She also likes her delicious, moist Coffee Cake with its cinnamon-crunch layers and is looking forward to having some with a cup of tea after their outing. Zoe looks at Stella and Stella looks back at her with a slight lift of her eyebrow and just a hint of a grin.

"Enjoy yourselves, girls, and Mother..."

"Yes, dear" says Nana with a slight look of challenge in her eyes.

"Go easy on the citizens. Many of them are my customers."

"I'm never uncharitable, Estelle, only truthful," says Nana, winking at the girls.

She decides she'll join Nana and the girls for tea and cake, too. Stella looks up at the calendar, reminding herself of the date of Nana's flight back home. She'll need Kevin and Savannah in that morning so she can drive Nana to the airport.


Cinnamon Coffee Cake


Mix in a small bowl and set aside:
1/4 cup sugar
1 Tablespoon cinnamon
2 Tablespoons crushed nuts of your choice


Beat together 1/2 cup butter
1 cup sugar
beat in two eggs and 1 teaspoon vanilla

mix together:
1 and 1/2 cups all purpose flour
1 and 1/2 teaspoons baking powder
a pinch of salt

mix 1 teaspoon baking soda into a cup of sour cream in a bowl or 2 cup measure (the sour cream will begin to foam and rise with the baking soda) - sometimes Nana uses full fat yogurt instead of the sour cream, or a combination of both.

Add the flour mixture alternately with the sour cream to the wet butter/sugar mixture. Mix just until blended.

Pour half the batter into greased and floured nine inch baking pan
Sprinkle with half the cinnamon mixture
Repeat.

Bake at 350 degrees Farenheit for 30 to 40 minutes.

Delicious served slightly warm.