Hot Racks Cinnamon Buns

Last week when I was on a shooting rampage I was quite looking for food to shoot. It feels like it has been too long since I have made myself or anyone else hungry with my photographs.

Seeing as how we were short on sweets in the house we headed a few blocks over to Hot Racks Bakery and picked up some of their reliably scrumptious cinnamon buns. Responsibly, we only purchased two even though their buy three get one free deal was sitting right before us. Part of me would love to make far more frequent stops there but carbohydrates are one of my weaknesses and when they are as delicious as the products you'll find at that bakery it would be even easier to let indulgence get out of control.

Hot Racks Cinnamon Bun - 2 by Jay Scott

The next product we really want to try is their beet dill bread. It is a regular item on their menu on Thursdays and typically we don't cooking elaborate meals with which a nice loaf of bread would go except on Mondays, Wednesdays or Saturdays. I will have to plan to buy some, photograph it, sample it and then freeze it for the next time we make a nice batch of soup.

Hot Racks Cinnamon Bun - 1 by Jay Scott

If you are so inclined I would really appreciate a comment about which of the two photos you like best.

Have a delicious week.

Mango Curried Chicken

Fresh Mangoes by Jay Scott

So, typically Angie is the one to post recipes but since I came up with tonight's supper using a few recipes I saw online as guidelines, it is my turn.

 

Ingredients:

2 boneless skinless chicken breasts
2 medium mangoes peeled, seeded and cut into small cubes
1 white onion coarsely chopped
1/2 red onion coarsely chopped
1 green bell pepper coarsely chopped
1 coloured bell pepper coarsely chopped
1 can of bamboo shoots
5 cloves of garlic
3-5 tablespoons of minced ginger
2 tablespoons of oil for browning chicken
1 can of coconut milk
2 tablespoons of soy sauce
1-3 generous tablespoons of red curry paste
1 cup of chicken stock
1/2 cup of chopped cilantro

Method:

Start by browning the chicken breasts. Cook them so that they are just finished being pink in the middle, remove them from the heat and set aside. Cook the onion, peppers, garlic and ginger until they are just starting to become tender. While they are cooking prepare your sauce which consists of the coconut milk, soy sauce, curry paste and chicken stock.

Cut your cooked chicken into small pieces. Add the sauce, mango and bamboo shoots to the vegetables and simmer for 2-4 min. Add back in the cut up chicken. At this point the thickness is up to you. I prepared this with jasmine rice with the intention of making it a medium to soak up sauce so we left a little bit thinner. We did still need to remove some of the sauce, mix it with cornstarch and stir it back into thicken it up to our desired consistency. After that, stir in the cilantro and serve over rice.

It could've been a little bit spicier so you may want to add more curry or another form of heat if that is what you like. We tend to like things pretty spicy.

I was going for a dish that tastes very similar to a curry that I have had at Royal Thai in Saskatoon. I have been craving it for some time and I think I got it as close as I could ever hope to get it on the first try and am, to be perfectly honest, quite proud of it. My craving for that dish has been thoroughly satisfied with what I cooked this evening.

Olive Sourdough

Tonight our just-because-we-want-turkey dinner will be accompanied by an organic field greens, broccoli, red pepper and carrot salad as well as a fresh loaf of olive sourdough bread from Hot Racks Bakery.

Olive Sourdough Bread by Jay Scott

Turkey is starting to smell lovely. That's good because I'm getting hungry!