Two quick and yummy appetizers

Over the break I made two really great apps that were fast, easy and delicious! Warm Brie with apples and toasted Almonds Take a circle of Brie and put it on a plate that is microwave safe. Dry toast some blanched almonds or almond slivers in a dry pan, just until slightly browned. Slice a crisp apple into small wedges. Slice some bread, we used a baguette. Warm up the Brie just until softened, in the microwave. I used 1.5 minutes at 50% power, but yours may be different. The goal is soft and ready to ooze, but not hot. Arrange the apple wedges and bread on the plate around the Brie. Sprinkle the al ones on top of the Brie. Pass the napkins and enjoy. The best way is to get some Brie, apple, and almonds all in the same bite, on bread, or using the apple as a base. Yummy!!!!! Roasted asparagus with prosciutto Snap the woody ends off asparagus while the oven broiler is preheating. Slice the prosciutto lengthwise in two Wrap one strip of meat around each spear of asparagus Place on a pan lined with parchment about three inches from the broiler. Broiler three to five minutes per side until the prosciutto is crispy and the asparagus is roasted. Do not add any oil or butter to the pan, the fat from the meat will be enough. Transfer to a plate and enjoy with friends. I would make that again!

Beef Stew - ultimate comfort food

This is the beef stew of my childhood, that my mother, Marjorie, used to make, with a few tweaks...

You need a couple of things for this recipe to be at it's best, the most important being a Pressure Cooker.  I know, I know, they can be scary, but really, today's pc's are very safe and easy to use, and make all the difference.

Another thing that helps this stew is having a bacon breakfast.  Huh????  Cook bacon in a nice wide stainless pan, and enjoy.  Pour off some of the fat, leave all that delicious bacon-y fond in the pan, and use it to sear your meat, and brown the onions and mushrooms.  Sooooo good!  But totally optional, you could just use plain old olive oil...

Ok, on to the recipe.

1 beef shank slice (osso bucco) with a nice thick bone in it
1 lb. stewing beef, cut in 1 inch cubes (ish...)
flour to coat the meat
2 large onions, large dice
8 oz. brown (cremini) mushrooms, quartered or sliced, depending on the size
2 large carrots, peeled and cut in large (2 inch) pieces
1/2 small rutabaga, cut the same as the carrots
1 large russet potato, peeled and cut in medium dice (smaller than carrots and rutabaga)
2 stalks celery, also in large pieces
1 cup red wine
2 cups beef stock
bay leaf
thyme
pepper

Dust the meat with flour.  In batches, brown the meat on med-high heat in oil, or that bacon-y pan from breakfast (see note above).  As each is down, transfer to the pressure cooker.   In the same pan, toss in the onions, saute for five minutes, then add the mushrooms.  The object is to get some colour on the onions and mushrooms, and soak up the rest of the flavour in the botton of the pan.  With the onions and mushrooms still in the pan, pour in the red wine, and start deglazing (scraping the stuff off the bottom of the pan) - Note: this is why you are NOT using a non-stick pan....  Let the wine reduce by at least half, then pour the contents into the pressure cooker on top of the meat.  If there's still deglazing to be done in the pan, use the beef stock to finish the job.  Otherwise, just pour the stock into the pressure cooker.  Add in the vegetables, herbs and pepper.  Notice I'm not putting salt in here.  Since I used the bacon-y pan, I want to be cautious of how salty it gets, so I'll leave it out for now, and taste later.

Put the lid on the pressure cooker (follow the instructions that came with yours) and crank the heat up under it to high.  You are listening for the rocking, sizzling, spitting noise.  Once you hear that, RUN!!!! hee hee, just kidding, simply turn the heat down to med-low (you want it to settle down to a gentle rocking, sizzling) and leave it be for 1 hour.

After an hour, release the pressure (again, follow your instructions) or place the entire cooker, still sealed, in the kitchen sink and pour COLD water on it for five minutes.  that will equalize the pressure and make the cooker safe to open.  Ahhhh, careful, it will be VERY VERY HOT!

The next step is also optional, but I find it makes all the difference in world.  Transfer the stew to a large bowl, let cool and place in the fridge overnight.  Make sure you include the bone from the shank.

The next day, the fat will have hardened across the top, and it will be very easy to remove and discard.  As well, the gelatin from the bone will have been released, and will give your stew gravy a beautiful body. Reheat the stew.  At this point you have some choices... you can thicken the gravy with a roux, or a slurry of cornstarch, or you can leave it thin, or you can remove the solids and make dumplings in the gravy.  This is our favourite! It will thicken the gravy and give your stew a beautiful, homey touch.

Enjoy in front of a roaring fire, or in the arms of a loved one - try it and you'll say....

"I would make THAT again!"

Ginger Snaps

http://www.realsimple.com/food-recipes/browse-all-recipes/chewy-gingersnaps-00100000070698/index.html
adapted from this recipe...

• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup butter or margarine, at room temperature
• 2 cups packed light brown sugar
• 2 large eggs
• 1/2 cup molasses
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar

These are really delicious cookies, but they go through a really ugly stage (I called them turd cookies before they were baked), but don't be discouraged, they turn out much nicer out of the oven.

Mix the flour, soda, cinnamon, salt, nutmeg, ginger, cloves until well blended.  Cream the butter and sugar until fluffy, then add the eggs, one at a time, until well incorporated.  Measure the oil, and swirl it around the measuring cup before adding it to the sugar mixture.  then, use the same measuring cup to measure the molasses, a lot less will stay in the cup!  Add the molasses to the sugar mixture and again, blend well.   Dump the dry ingredients in, and mix until blended.

Spoon the dough into your hand in small balls (about the size of a ping pong ball), and roll smooth.  (This is the ugly stage!).  Roll the balls in sugar then place on a cookie sheet lined with parchment, leaving at least 2 inches in between each ball.

Bake at 350 degs. for 15-18 minutes until just set.  The top will be crackled and sparkly, and the cookies will have spread out into perfect little circles.  Let cool completely on a cookie rack.

yum yum yum!

Favourite Banana Bread - a big batch

http://allrecipes.com/recipe/banana-banana-bread/detail.aspx
Adapted from this recipe...

• 4 cups whole wheat flour or 1/2 and 1/2 with 12 grain flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1.5 cups chopped walnuts
• 1 cup softened margarine
• 1-1/2 cups brown sugar
• 4 eggs
• 1 teas. pure vanilla extract
• 4-2/3 cups mashed overripe bananas (about 6-8 bananas... I freeze them in their skins if they get too ripe and save them for this recipe!)

PREHEAT your oven to 350 deg. Line two 9x5 loaf pans with parchment paper (I find I don't need to grease the pans or the paper.

Cream the margarine and brown sugar together until fluffy. I just use a wooden spoon, but if you want to drag out your beater for this you could, but it's not necessary.

Blend the flour(s), baking soda, salt and walnuts in a separate bowl.  Mash the bananas to your desired consistency in a third bowl. Stir in the vanilla.  Dump the mashed bananas on top, then the flour mixture.

Blend, but only until combined. Don't overmix, just incorporate all the flour.

Divide the batter evenly between the two pans, and smooth the top. Bake for around 60 minutes, but start testing every five minutes after 45.  The last thing you want to do is burn this!

When done, cool completely.  This freezes really well in individual slices (that's what we usually do, then just grab a slice to thaw on the way to work for breakfast!).  It also makes really great french toast!

Try it, and you'll say...

"I would make that again!"

Favourite (and Healthy!) Muffins

I tend to make this in a BIG batch (24 at least!) and package and freeze them in "grab-and-go" bundles which are easy to throw in a lunch bag or purse.  They make the house smell great when they're baking, and they reheat nicely in the microwave for 10 secs.

2 cups 12-grain flour
1 T. baking soda
1/2 t. salt
2 1/2 cups skim milk
1 cup molasses
2 eggs, beaten
4 T. oil or melted butter
4 cups any bran cereal
1/2 t. nutmeg
1 T. cinnamon
2 chopped apples, peeled if desired
1 t. vanilla
3 cups of dried fruit (I like cranberries, chopped dates, orange peel, in a mixture, but use what you like)
1 cup chopped walnuts or other preferred nuts
1 cup sesame seeds, untoasted
Optional: ground flax seed, or fibre granules, quantities as desired

Preheat oven to 350 deg. Line two 12-muffin tins with muffin papers
Whisk dry ingredients (flour, soda, salt, nutmeg and cinnamon, fibre or flaxseed if using) together.
Beat eggs in large bowl and whisk in milk, oil, molasses, vanilla until well mixed.
Chop apples and dried fruit (if necessary) and mix in another bowl with walnuts,sesame seeds and cereal.

When oven and pans are ready, combine all three bowls together, mixing only as much as required to ensure that everything is evenly mixed (no dry spots!), but it will be lumpy and thick. Use a disher or large spoon to evenly distribute batter over 24 muffin cups.  These don't rise a lot, so feel free to fill the cup to the top.

Place pans in oven for 15 minutes, turn them and check with a cake tester.  Depending on the moisture levels of the fruit you used, they may take from 15 - 25 minutes to bake.  Cool on a rack, then wrap in plastic wrap in bundles of two.  A very fulfilling breakfast with yogurt.

Enjoy!

Indian Dinner Party Menu and Recipes

I always wanted to have a reason to wear this!

Appetizers -
cold peel and eat shrimp, cocktail sauce
vegie sticks and Rosemary's Curry Dip

Entree -
BBQ'd tandoori chicken thighs
Raita
pappadums
basmati rice
red curried kale and chickpeas

Dessert -
vanilla ice cream
mango fruit salad
apple crisp

This menu served 12 people with lots of leftovers...

Curry Dip

3 T. mayo
3 T. plain yogurt
3 T. ketchup
3 T. liquid honey
1 T. curry (more if you like)
1 T. grated onion, optional

Mix all ingredients together and let meld in the fridge for at least 2 hours, overnight is better.

Tandoori Chicken Thighs

750 ml plain yogurt - not non-fat
3 T. curry powder
1 teas. chili flakes (optional)
1 T. chili powder
1 teas. salt

Marinate boneless skinless chicken thighs in yogurt mixture for 2 to 4 hours (no longer).
BBQ on a very hot grill until blackened and cooked through, serve warm. Can be frozen after cooked for a quick meal.

Raita

250 ml plain yogurt - not non-fat
1/2 large cucumber
3 T. chopped fresh mint
1/2 teas. salt

Grate cucumber, skin and all, and squeeze as much liquid as possible from it.  Mix with the other ingredients, let chill minimum 1 hour.

Red Curried Kale and Chickpeas

1 T. olive oil
2 cans chick peas, drained and rinsed
1 T. Red curry paste, hot
1 large onion, sliced
2 bunches kale, tough ribs and ends trimmed off, cut into bite size pieces, rinsed

Heat oil in large skillet.  Add in onions and red curry paste, saute until onions are translucent and lightly coloured.  Add in chick peas and saute until pan is dry.  Add in the rinsed and still wet kale, stirfry until wilted but still brightly coloured.

Newfoundlander Pea Soup

Following a wonderful smoked picnic shoulder which we slow-cooked, Ron and I made the following soup, in memory of www.woodyi.com, where we first had it.  

In the past, I've never been a big fan of pea soup, my only experience been the "Habitant" brand, which is salty, thick and glutinous.

We took the bone from the picnic shoulder and pressure cooked it in water for about 45 minutes at 15 lbs psi.  We added the leftover meat from the shoulder and all the drippings, stock from the slow cooker.  We ended up with 9 cups of ham stock.

1/2 small turnip, diced

5 carrots, chopped

2 cups split yellow peas

pepper (no salt though, the ham provides enough!)

two stalks celery, chopped

We simmered it for about 45 minutes, until the peas were soft and falling apart, but not too much.  When tasty it, we found it a bit too salty, so added six thick slices of raw potato for 30 minutes to desaline it a bit.

And that's it.  It's filling, savoury, and warming, delicious with fresh bread and butter.  I'm planning on taking mine for my lunch at work, should give me enough energy and heart to finish the day.

We would make that again!

Ratatouille - not the movie, and no rats involved!

One of my favourite fall recipes is this - so delicious with fresh produce, and keeps well, although not frozen.  Can be eaten warm or at room temperature, great to pack in lunches, and very healthy, although it tastes rich and exotic.

 2 large onions, chopped

1/2 garlic blossom (maybe 6-8 cloves)

2 stalks celery

1 red bell pepper, chopped

three small zucchini, chopped

four small eggplant, peeled and chopped

2 bay leaf

1/4 - 1/2 teas. ground cinnamon

can of really good tomatoes

1 pint fresh cherry tomatoes

1 can chick peas, rinsed

olive oil

hot pepper flakes (optional)

Brown the onions in olive oil, until lightly coloured.  Add the celery, pepper, zucchini and garlic.  Continue to brown and colour slightly.  Add the chopped eggplant, bay leaf, tomatoes, hot pepper flakes and cinnamon. Stir well,  If not enough liquid, add in about 1/2 can of water.  Cover and let simmer for 1 hour.

Add the chick peas and let rest for 1/2 hour.  Taste for salt and pepper.

Will keep, well covered and refridgerated, for four or five days.  Great as a side dish, or as a starting base for a cassarole including lamb, chicken or fish.

Duplicating Newfoundland Chowder

When Ron and I were in Newfoundland for almost 10 days, we had a bowl of chowder almost everyday at some restaurant or another.  We loved all of them to varying degrees, and selected the best elements of each of them to concoct our chowder.

First we made fish stock out of lobster shells, shrimp shells, lemon, onion, bay leaf, thyme, garlic. Alternatively, you could buy trimmings from the fish counter, or use fish boullion.  The stock we made turned out to be enough for four batches of soup.  We also had a jar of clam juice on standby, in case it wasn't "fishy" enough, but we didn't need it.

Brown chopped onion, celery, carrots, garlic in proportions you like in a bit of butter or olive oil. I used one large onion, 2 stalks of celery, 1/2 as much carrot and one garlic clove minced.  It's important to get some colour on the onion, in particular, to add to the depth of flavour.

Add in one diced potato.  I like to use a baking potato (like a russet) as they tend not to be waxy or slimy. We left the skin on, but you could peel it if you like.

Add in about 4 cups of your fish stock.  Simmer until the vegetables are soft.  Add in a portion of chopped lobster meat (we used frozen lobster meat, mostly claws, about 1 1/2 cups of  minced meat.  Taste for salt and pepper. Take off the burner, and add in two portions of salmon fillets.  Cover and let poach while you prepare the other ingredients.

To ensure that shrimp and scallops are not overcooked, we seared them separately, and placed them in the bowls to pour the rest of the soup on top.  Nothing worse than overcooked scallops!  We had four shrimp and two scallop each.

The final thing to do is make the chowder creamy and slightly thickened.  We used 1 cup of milk and 1 cup of table cream, mixed up with 2 tbsp of cornstarch.  We stirred this into the fish stock/salmon/lobster mixture and put it back on to simmer.  It's important not to boil it too hard, or the cream will split, but you want to make sure the cornstarch gets cooked.  Test again for salt and pepper.

It won't be THIIIICCCCKKK, but slightly thickened and creamy smooth.  Ladle over the scallops and shrimp in the bowls and enjoy.

The next day we had to chowder for lunch, without the scallops and shrimp, and it was still AWESOME!

Sweet Red Pepper Mama Sauce

Inspired from an episode of "Fresh" with Anna Olsen, where she braised chicken thighs in a pureed red pepper sauce.

Basic Recipe:

olive oil
two onions, rough chop (will be purreed later)
1 celery stalk, rough chop
two red peppers, roasted. rough chop
two cloves of garlic, minced
1 1/2 cups chicken stock
2 bay leaves
sprig of thyme
salt and pepper
2 tbsp cold butter

1. In a wide saucepan like a dutch oven, heat the olive oil and sautee the onions and celery. Don't have the heat too high, you're looking for a sweat, not a browning.  
2. When close to translucent, add the peppers and garlic, chicken stock, bay leaves and thyme.  
3. Simmer for 1/2 hour, covered.  
4. When done remove the bay leaves and thyme and use an immersion blender (boat  motor) to puree the sauce very very smooth.  
5. Taste and season with salt and pepper.  
6. Add the cold butter and stir constantly until incorporated - this will make it glossy and a bit thicker.

So, what can you do with it?

Idea 1: Braised Chicken Thighs

Similar to our original inspiration, brown boneless chicken legs in olive oil (dredge in flour first).  Add it to the sauce at Step 3 (simmering).  Simmer until the chicken is done (30-45 minutes  depending on size of pieces).  Remove the chicken to a platter at step 4, before  pureeing the sauce.  Add the chicken pieces back in to the sauce after incorporating the butter (Step 6).

Idea 2: As a sauce with fish fillets, either seared or baked

Idea 3: As a sauce over steamed mussels

Flavour variations

Make it Curry: Adding 1 tbsp curry powder at Step 1 to make a light and healthy curry sauce.

Make it Spicy: Add 1 chili pepper (use your own judgement here...) to the sauce at Step 2.