Hall in the Kitchen

Vote

2012-02-01T11:05:00.001-05:00

I have entered a recipe contest here in London..I submitted four recipes and they selected one for the top 10.

The 3 that gets the most votes will cook off for judges in February.

PLEASE vote for my Frenched Pork Loin
With A Honey Balsamic Glaze recipe!!

Go here to vote

http://www.bx93.com/Showcase/RecipeforHope/browse.aspx

Thanks so much for your support.

This is what I win..

The Recipe for Hope Contest is a chance to share your recipes and showcase the best of the best for bragging rights, fabulous prizes and a chance to meet world renowned Chef Michael Smith! From the Top 10, 3 finalists will be selected to have a cook-off for the judges at GCW Custom Kitchens.
Dave & Rachel will crown the winner the morning of February 27th!

Thanks so much and pass on to friends if you wish..

Robyn

The Rain in Spain...

2012-01-17T16:44:00.003-05:00

According to the calendar it's Winter.

However as I look out the window it looks like Spring..all the snow has melted and it is mild and pouring rain, but tomorrow they are forecasting snow again?

Weird weather....

Whatever it is doing outside this is still the time of year I turn to the oven to create warm dishes to soothe away the damp chill.

This is a twist on the traditional dish Swiss Steak. I've given it a Spanish flair by adding olives, capers and lots of herbs.

Capers are found in the condiment section of the grocery store near the pickles. They are the bud of a plant found in the Mediterranean and they are salty like olives.

Whatever kind of Winter we are having, enjoy the comfort food that comes along with it!

Spanish Style Smothered Steak

~olive oil
approx 2 pounds of steak (inside or outside round work well)
1 onion sliced
1 tbsp minced garlic
1 can of stewed tomatoes
1 cup of green olives
1/4 cup of capers
1/2 cup of red wine
1 tbsp of oregano
1 tbsp of basil
flour for dredging

Preheat oven to 350F

Generously sprinkle flour on a shallow plate and dredge to coat all sides of the steak.

Heat oil in a deep oven proof dutch oven or deep pan with a lid.

Brown the steak on both sides in the oil over medium heat on stove top.

Add remaining ingredients over top and toss a bit to mix together.

Cover and place in the oven.

Cook for 1 to 2 hours depending on the cut of steak and desired tenderness.

Remove cover for last 15 minutes to allow sauce to thicken a bit.

Serve alongside mashed potatoes or rice.

Cheers!

Go Big or Go Home

2011-12-20T16:41:00.002-05:00

This is a busy time of year for parties, dinner and entertaining.

If you are looking to impress dinner guests then go find the biggest shrimp or prawns you can find and make this dish.

I found mine frozen at Costco, largest I have ever seen and they taste just like lobster.

This dish is so easy to make and takes very little time to assemble.

It will leave you lots of time mix and mingle and dance the night away.

Merry Christmas and Happy New Year Everyone!

Giant Prawns in Seasoned Garlic Butter

12 Giant Shrimp or Prawns
1/2 lb of butter
1 tbs parsley
1/2 tsp chili powder
2 tbsp minced garlic
juice from 1 lemon
1 tsp Dijon mustard

Preheat oven to 425F

Melt butter in a small saucepan. Add spices and garlic mix well.

Arrange shrimp in a casserole dish.

Pour butter mixture over top.

Bake in the oven until shrimp are pink. About 20 minutes.

Serve over rice.

Wine Suggestion: Prosecco

Cheers!

Stir Crazy

2011-11-29T16:45:00.002-05:00

As the holiday season swings into high gear we can find ourselves overwhelmed with all that has to be done.

Shopping, decorating, visiting, parties, baking, exams and more it can leave little time for other things.

This is a fast meal that can be whipped up in less than 30 minutes. You can use beef if you wish but I chose ground turkey to keep it lean and light.

Leftovers can be tucked into a wrap for lunch the next day.

Spicy Moroccan Stir Fry

1 pound of ground turkey or chicken
1 large carrot and yellow pepper cut into thin pieces
1 small onion diced
1/2 cup of peas
1 tbsp minced garlic
1 tsp minced ginger
1 tsp each of ginger, coriander, cumin and cinnamon
1/2 tsp of nutmeg
salt and pepper to taste
3/4 cup of chicken broth

In a skillet heat a bit of oil and brown the chicken until crumbly.

Add the vegetables and spices and mix well.

Add the broth and bring to a low boil reduce heat and simmer for 10 to 15 minutes.

Serve over hot couscous.

Wine Suggestion: Gewurztraminer

Cheers!

The Root of it All

2011-11-17T15:50:00.002-05:00

As I have mentioned before I am a huge fan of buying local.

However at this time of year that can be difficult. Most of the produce in the stores in November are trucked in from the southern states. I find that this produce is not fresh and very overpriced.

With that in mind one has to think about what is in season locally. Certainly not lettuce or asparagus.

In the fall root vegetables are at their cheapest and are plentiful.

Two of my favorites are sweet potatoes and beets.

Both are known as super foods, chock full of nutrients that contribute to good health.

This recipe has them roasted in the oven which brings out the sweetness.

This is a great side dish for pork or salmon.

Roasted Root Vegetables

1/4 cup of olive oil
1tsp each of salt and pepper
1 tbsp each of thyme and oregano
2 large sweet potatoes peeled and diced
6 small beets peeled and diced

Preheat oven to 325 F

In a small bowl combine the oil and spices

Place vegetables in a baking dish.

Pour over oil mixture and toss to coat.

Bake in the oven until tender, about 30 to 45 minutes.

Cheers!

Give Thanks

2011-09-29T14:20:00.001-04:00

Thanksgiving is quickly approaching as I see people in grocery stores heaving big turkeys into their carts.
For some families a turkey may be too big or to time consuming, especially if you have a busy weekend planned.
Roasted chicken is a quicker alternative to a full size turkey as it cooks quicker and there are less leftovers.
This is a recipe for a honey roasted version made with buckwheat honey. This honey has a very distinct flavor that is great in cooking. You can use plain honey if that is all you have on hand. You can grill this chicken on the barbecue or roast it in the oven.

The second recipe is for a pilaf that features garlic scapes. I discovered these at the farmers market this summer. They look like long curled green onions and have a very strong garlic flavor. Again if you can't find them just use garlic cloves instead.

I would just like to thank my readers for supporting my blog and thank the websites that seek my blog out and feature me on their website. It really means a lot to me!
Hope everyone has a happy and safe Thanksgiving!

Honey Roasted Chicken with Garlic Mushroom Pilaf

1 roasting chicken
1/2 cup of buckwheat honey
1/2 cup of melted butter
1 tbs dried thyme leaves or 4 tbs fresh

Preheat oven or grill to 375F

Rinse and pat dry chicken. Place in roasting pan and place in oven or on grill(on opposite side burner is lit).

Meanwhile combine the rest of ingredients in a bowl.

When the chicken starts to brown begin brushing on the glaze every 20 minutes or so until chicken is golden and internal temperature reaches 180 F

Let stand for 10 minutes.

Garlic Mushroom Pilaf

~olive oil
2 garlic scapes or cloves of garlic sliced
2 sun dried tomatoes chopped
4 large cremini mushrooms chopped
1 tbs thyme
1 cup of brown rice
3 cups of vegetable or chicken broth

In a pot heat the oil and saute the garlic, thyme, mushrooms and tomatoes.

Add the rice and toss to coat well.

Pour in the broth stir to mix.

Bring to a boil reduce heat and cover.

Simmer for 45 minutes until water is absorbed and rice is tender.

Fluff with a fork and serve.

Wine Suggestion: Riesling

Cheers!

Transition

2011-09-05T17:42:00.003-04:00

I think the summer went by really fast, seems like yesterday we were making summer plans and now tomorrow the kids head back to school.

So it begins...the transition from lazy summer days doing nothing to crazy hectic schedules, homework and lunch making.

The weather today certainly feels like fall, cool and cloudy.

Makes me crave classic comfort foods like meat loaf.

This is a classic dish that can be assembled quickly and put in the oven while you catch up on other things. The leftovers make a great lunch the next day tucked into a bun or reheated.

You can use ground turkey or chicken for a lighter version. I prefer using oatmeal as a binder rather than breadcrumbs as it seems to hold together better and adds moisture if using lean meat.

Serve with mashed potatoes and green beans.

Classic Meat Loaf

1 egg
1 tbs Worcestershire sauce
1 tbs minced garlic
3/4 cup of oatmeal (or bread crumbs)
1/2 cup of ketchup , hot salsa or hot chili sauce
1/4 cup of fresh sage
1/2 diced onion
1 tbs dried leaf thyme
salt and pepper
2 pounds of ground beef

Preheat oven to 400F

In a large bowl combine all ingredients except meat and mix well.

Add meat and combine to mix together.

Pat into a greased loaf pan.

Top with ketchup or hot sauce of choice and parsley.

Bake in the oven until the meat thermometer reads it is cooked in the center, about one hour.

Remove and let rest for 10 minutes.

Slice and serve

Wine Suggestion: Malbec

Cheers!

Stay Cool

2011-07-19T14:21:00.004-04:00

It's just too hot to do anything.

I mean I love summer..but this heat is insane.

Sangria is a great cocktail to beat the heat and takes minutes to make.

It is a Spanish mix of red wine and fruit.

You can vary the fruit you have to what ever you have on hand.
Good choices are oranges, lemons, limes, apples, melons, berries, mangoes , peaches or grapes.

So kick back , take it easy..and stay cool...

Sangria

1 bottle of red wine
1/2 a bottle of lemon soda water
2 cups of fruit juice such as tropical blend
1 tbsp of sugar
2 oz of brandy or apricot brandy
1 cup of cut up fruit of choice
ice cubes

In a large pitcher combine in order and stir well.

Chill and serve over ice.

Cheers!

Blame it on the Rain

2011-06-07T17:00:00.003-04:00

My herb garden is bigger than I have ever seen it. Guess I can blame all the rain for that. But I don't mind the over abundance of herbs at all , I am just so happy summer is here again.

I've missed being in the garden, barbecuing and dining outside.

Here are two easy recipes that take mere minutes to put together.

The first is a orange infused steak that quietly marinates all afternoon allowing you to tend to the garden.

The other is an easy side dish that throws together easily and cooks without much tending to allowing you to relax on the patio.

You can vary the vegetables and seasoning amounts to suit your taste.

I love easy summer living...lets just hope we stop getting so much rain!

Citrus Pepper Steak

1/2 cup of catalina type dressing
orange juice and zest from 1 orange
2 green onions sliced
1 tsp cracked peppercorn
1 tsp minced garlic
2 large beef sirloin steaks

In a bowl mix all ingredients except meat. Reserve half for later.

Place meat in a ziplock bag and pour in half of the dressing.
Seal and rotate and flip bag to mix well.

Place in fridge for at least 2 hours to marinate.

Grill steaks to desired preference.

Slice against the grain and place on platter on arranged orange slices.

Pour reserved dressing over top.

Roasted Barbecue Vegetable Medley

1 pound of small potatoes halved or quartered
1/2 pound baby carrots
1/2 red pepper chopped
1 cup of radishes sliced
1/2 red onion sliced
1 cup grape tomatoes
1 tbsp each of oregano, basil, chives and parsley (may be dried or fresh)
1/2 a cup of olive oil
1/4 cup pf balsamic vinegar
salt and pepper

In a disposable aluminum pan toss everything together until well coated.

Seal with foil and place on top rack of barbecue set medium high until tender. (about half an hour) Mix halfway through.

Cheers!

Spring Fling

2011-05-24T13:28:00.000-04:00

Finally after a really long winter and wet spring Mother Nature made it up to us, by giving us a warm sunny holiday weekend.

Across the region many people got their patios set up for a season of entertaining.

This dish is a great appetizer for the patio. You can vary the toppings to suit your taste or theme. Such as substituting feta for cheddar for for a Greek twist. You could also add black beans to the topping as well.

Bring it on sun!

Mexican Party Dip

1 cup of cream cheese softened
1/2 cup of sour cream
3/4 cup of salsa
1 cup of cheddar grated fine
2 green onions sliced
few black olives and grape tomatoes sliced for garnish

Combine cream cheese and salsa in a bowl. Whip until smooth.

Spread on a small platter.

Top with salsa, cheese and remaining toppings.

Chill until ready to serve.

Serve with tortilla chips or crackers.

Cheers!

One Potato Two Potato...

2011-03-10T13:19:00.007-05:00

In case you missed it Tuesday was Pancake Day.

We didn't have time to eat traditional pancakes in the morning so I decided to make a savory variety for dinner.
Potato pancakes are associated with many European countries and are the national dish of Belarus.
I adapted my recipe from one found in my trusty old Betty Crocker cookbook. I added some seasonings to kick them up a bit.
A food processor with the grater attachment is perfect for grating the potatoes quickly.
Make sure you squeeze all the water out of the potatoes after rinsing them.

You can serve these as a side dish with meat or on their own with a dollop of sour cream.
These were a hit in my home and I won't be waiting till next years Pancake Day to make them again.

Savory Potato Pancakes

5 medium to large potatoes peeled and shredded
4 eggs beaten
1 small shredded onion
1/4 cup of flour
1 tsp salt
1/2 tsp of pepper
1 tsp each of thyme and savory (dried leaf type not ground).
butter

Shred potatoes and rinse well in a strainer.
Dry well with a clean tea towel.
Squeeze tight to get all the water out.
In a large bowl mix the potatoes, onion, eggs, flour and seasonings.
In a large frying pan melt some butter over medium heat.
Drop large spoonfuls of batter in the pan and flatten with a spatula into a pancake.
Cook until golden on each side.
Keep cooked pancakes warm while cooking the rest.

Cheers!

Escape

2011-02-02T16:53:00.004-05:00

I don't know about you but I am ready...
Ready for warm weather, ready to get away from all this snow.
But unfortunately exotic cuisine is about as close as it gets to going somewhere warm this year.

This dish brings us the sunny flavors of Greece. A place I wish I could escape to right now.
Chock full of vegetables this is a nutritional powerhouse. Spinach, tomatoes, olives and garlic are among healthiest foods to eat.
This can be served as a vegetarian entree or as a side dish along side lamb, chicken or fish.

So here's to hoping to add a little Mediterranean sunshine to your winter day!

Greek Pilaf

~olive oil
1 cup of white rice
2 1/2 cups of vegetable broth (chicken may also be used)
1 tbsp garlic minced
1/2 cup of chopped spinach (frozen or fresh)
1/4 cup of sliced black olives
1/2 cup of halved grape tomatoes
1 tbsp oregano
1/2 cup of feta cheese
squeeze of lemon

In a pot heat the olive oil.
Add the garlic and saute until soft.
Add the rice and oregano mix well .
Add the broth and bring to a boil .
Reduce heat and add the spinach, tomatoes and olives.
Simmer until rice is tender. (about 20 minutes).
Add the feta and mix through.
Serve with a dash of lemon juice.

Wine Suggestion: Pinto Grigio

Cheers!

Soul Food

2011-01-11T16:18:00.009-05:00

Everyone loves the creamy dish Risotto. It is one of the most popular rice dishes.

This is a twist of that dish using barley instead of rice.
The result is a comforting satisfying dish unlike any other I've had.
Perfect after being out on a freezing cold winter day.

Just be sure not to rush the process of adding the broth to the barley. It takes time for the grains to release the starch which makes for the creamy texture.
This risotto can be served as a main course or as a side dish.

Once you tuck into this you will have to agree this is the ultimate comfort food.

Smokey Barley Risotto

8 cups of chicken or vegetable broth
4 slices of bacon diced
1/4 cup diced pancetta
1 onion diced
2 tsp minced garlic
1 cup of pearl barley
1 tbsp thyme
1/2 cup of white wine
salt and pepper
fresh parsley
1 cup of grated Parmesan cheese

Heat the chicken broth over medium heat in a pot.
In a wide sauce pan fry the bacon and pancetta until lightly crisp. Pour off most of the fat.
Add the onion and garlic and cook until soft.
Pour in the barley and stir well for a few minutes to coat every grain until they are lightly toasted.
Pour in the wine and stir quickly as the barley absorbs the wine.
Now begin to add the warm stock 1 cup at a time. Stirring well to make sure all the broth is absorbed by the barley before adding the next cup.
Repeat this process until the barley is tender and creamy. This process takes about 45 minutes.
Taste often to determine the tenderness of the barley.
Add the cheese and herbs and season with salt and pepper to taste. Garnish with the fresh parsley.
Serve immediately.

Wine Suggestion: Chardonnay

Cheers!

Hot Pot

2011-01-11T15:21:00.006-05:00

Nothing beats the chill better than a hot bowl of soup.

Soup is economical, easy and very nutritious. It is also a great way to use up leftover meat and vegetables.
Keep your pantry stocked with cans of different types of beans, rice and canned tomatoes, typical staples of soup.
Homemade stock tastes better then canned and has a lot less sodium. Here is my homemade turkey stock recipe.

I gave the traditional turkey soup an ethnic flair by adding the fragrant spices of India.
Like all soups, this tastes even better the next day.

Serve with warm Naan bread.

Curried Indian Style Turkey Soup

olive oil
1 onion diced
1 celery rib diced
1/2 each red and yellow pepper diced
2 carrots peeled and sliced
1 tbsp garlic minced
1 can of lentils
1 cup of white rice
1 tbsp curry powder
1 tsp cumin
1 tbsp garam masala
1 tsp coriander
8 cups of turkey stock
1/2 cup of frozen peas
1 to 2 cups of diced turkey meat
salt and pepper to taste

In a large deep soup pot add some olive oil.
Over medium heat add the onion, garlic, celery, peppers and carrots.
Cook until softened and translucent.
Add the lentils, rice and spices.
Stir until well coated and mixed.
Add the turkey stock and rice.
Bring to a low boil, reduce heat and simmer for 1 to 2 hours until rice is tender and soup is reduced slightly.
Add the peas and turkey during the last half hour of cooking. Season to taste with salt and pepper or more spices.

Ladle into bowls and serve or refrigerate and reheat and serve the next day.

Wine Suggestion: Gewurztraminer

Cheers!

Wrap Up

2010-12-29T20:18:00.009-05:00

Well here we are, about to wrap up another year.
I love this season with all the parties and special dinners and I always like to prepare a special meal on New Years Eve and New Years Day.

This is an elegant dish that is perfect for entertaining.
There is a bit of preparation involved but the effort is worth it. This recipe is based on one by Gordon Ramsey which is often prepared on Hell's Kitchen.
Serve with roasted or mashed potatoes and a green vegetable such as baby Brussels sprouts. This dish is sure to impress.

Happy New Year!

Beef Wellington

1 1 1/2 pound beef tenderloin
2 cups of cremini mushrooms diced fine
4 slices smoked or plain prosciutto (I used both)
1 sheet of butter puff pastry rolled out
2 beaten egg yolks
olive oil
Preheat the oven to 400F.
Heat olive oil in a large pan and quickly sear beef all over until it’s just brown. Remove and allow to cool.
Roughly chop the mushrooms and blend in a food processor to a puree. Scrape the mixture into the pan you seared the meat in. Cook until all the moisture is out of the mushrooms.
Roll out a generous length of plastic wrap, lay out the four slices of prosciutto, each one slightly overlapping the last.
Spread the mushroom mixture evenly over the prosciutto.
Place the beef fillet in the middle and keeping a tight hold of the cling film from the outside edge, neatly roll the prosciutto and mushrooms over the beef into a tight roll. Twist the ends to secure the wrap. Refrigerate for 20 to 30 minutes, to let the beef set.
On a floured surface roll out the pastry to a rectangle about 1/8 of an inch thick. Unwrap the meat from the plastic wrap.
Egg wash the edge of the pastry and place the beef in the middle. Roll up the pastry cut off the excess and turn over so the seams are on the bottom.
Egg wash all over top and sides
Chill again to let the pastry cool for 15 minutes. Egg wash again before baking at 400F for 20 minutes then lower heat to 350F and cook for a further 15 minutes. Rest 10 minutes before slicing.
The beef should be pink in the middle when sliced.

Wine Suggestion: Cabernet / Shiraz

Cheers!

Be Merry

2010-12-19T12:53:00.005-05:00

At this time of year with so many family gatherings and holiday parties it can be challenging to find new and different appetizer ideas.

This one is unique as it combines the sweetness of honey with the subtle taste of fresh thyme. Keep an eye on it in the oven as it can become too soft very quickly. You can substitute any soft or semi soft cheese in place of the Camembert such as Brie.

Serve with assorted crackers and sliced ripe pears.

Merry Christmas and Happy New Year Everyone!

Thyme and Honey Baked Cheese

1 wheel of Camembert
1 tbsp of honey
fresh thyme leaves
pepper

Preheat oven to 350F
Cut a thin layer of the rind top off of the cheese.
Place cut side up in a small baking dish with a lid
Scatter thyme leaves over the top and sprinkle with fresh ground pepper.
Drizzle with honey and cover with lid.
Place in the oven for about 5 minutes or until just soft and lightly bubbled on top.

Serve with crackers and pears.

Wine Suggestion: Riesling

Cheers!

Snow Day

2010-12-06T15:03:00.007-05:00

In our city today we had a rare snow day.

The kids had no school and most adults were sent home from work if they even went into work.
Its nice when you are cosy at home and don't have to drive in it.
After all the shoveling its nice to come inside a hearty meal.

This dish is a different twist on spaghetti sauce. The use of Moroccan spices impart a sweet and spicy flavour to this sauce.
You can use ground chicken or turkey in place of the beef if you wish.
Top with crumbled feta instead of or along with the usual Parmesan.

Let it Snow!

Moroccan Style Spaghetti

~olive oil
1 pkg of spaghetti
1 pound of ground beef, turkey or chicken
1 diced onion
1 tbsp each cumin and cinnamon
1 tsp of paprika, salt and basil
1 tsp of minced ginger
1/2 tsp cayenne pepper
1 798 ml can of diced tomatoes
1/2 cup of crumbled feta cheese

Cook pasta according to package directions.

Meanwhile in a large deep saucepan heat the olive oil over medium heat and add the onion. Cook until softened.
Add the meat and cook until no longer pink and crumbly.
Add the spices and tomatoes and mix well.
Reduce heat and simmer for 30 to 45 minutes.

Serve over hot spaghetti and top with crumbled feta.

Wine Suggestion: Malbec

Cheers!

Rinse and Repeat

2010-11-11T19:25:00.008-05:00

I know I know.
I have said it all before.
Pork is one of the most versatile meats around and super easy to prepare.
When it comes to entertaining nothing is easier than this dish.
You can vary the stuffing ingredients to suit your tastes.
Lingonberry preserves can be found at Ikea. If you don't have any on hand cranberry sauce works well too.

You can assemble this dish in mere minutes and hangout with your guests while it roasts.
Serve with baked squash and brown rice pilaf.

Like I said. Easy. Just sayin'...

Stuffed Pork Loin Roast

1 boneless pork loin roast (approx 1.5 to 2 pounds)
~olive oil
1 onion diced
2 apples, peeled, cored and chopped
1 cup of bread crumbs
half cup of chopped walnuts
3 slices of smoked ham or bacon diced
1 tsp sage
2 tsp lingonberry preserves or cranberry sauce
salt and pepper

Preheat oven to 375F
On a cutting board slice the pork loin lengthwise and open like a book.
Cover with plastic wrap and pound with a mallet to make it thinner.

In a frying pan heat some olive oil and add the onion and apples. Saute until softened.
Add remaining ingredients and combine well.
Spread over the pork loin evenly and roll up like a jelly roll.
Tie with butcher twine at each end.
Place on a rack in a roasting pan.
Roast until internal temperature registers 165F . ( about 1 hour or so)

Remove from oven , slice and serve.

Wine Suggestion: Chardonnay

Cheers!

Loving It

2010-10-26T12:02:00.005-04:00

This is the time of year when the kitchen becomes the heart of my home again, after hanging out on the patio all summer.
The island is the "hub" where we gather to do homework, cook, crafts or just hangout.
I love the warmth of the kitchen as cosy comfort food cooks in the oven filling the room with the aroma of dinner.

This is an easy dish to put together and smells wonderful while cooking.
You can use any parts of chicken that you wish. I used legs and thighs this time as they were on sale that week.

This dish can be served over pasta or rice.

Baked Italian Chicken

8 chicken parts (legs, thighs or breasts)
olive oil
flour
2 tbsp of crushed garlic
1 798ml can of tomatoes
handful of chopped basil, rosemary and oregano
1/2 cup of pitted black olives
1/2 pound of mozzarella and Romano cheese blend shredded.

Preheat oven to 375F

Dredge chicken in flour until coated.
Heat olive oil in skillet.
Brown chicken on all sides. Remove to a platter keeping warm.
Drain off all but 1/4 cup of juices in pan.
Add the garlic tomatoes and herbs to the pan. Cook on medium breaking up tomatoes while stirring.
Adjust seasoning with salt and pepper.

Spoon some of the sauce into a large deep baking dish. Place chicken onto sauce and top with remaining sauce.
Top with cheese and olives.
Cover and bake for 30 minutes. Remove cover and cook 5 to 10 minutes longer.
Let stand for a few minutes then serve.

Wine Suggestion: Montepulciano

Cheers!

Turkey Time

2010-10-03T20:37:00.003-04:00

My favorite holiday is only days away.
Thanksgiving.
The holiday that celebrates family, food and the fall harvest.

This is a bit of a twist on the usual run of the mill roasted turkey.
I brined and smoked this bird to take it up a notch.

Brining is a method of placing the turkey in a salt water bath that is centuries old. It makes the proteins in the meat change their pattern which traps the moisture to create the ultimate juicy turkey.
To finish it off I brushed on a Bourbon Glaze that created a very tasty crispy skin.
A Spicy Apple Gravy to serve along side and simple cranberry salsa completes this dish
There may seem to be a lot of steps to this dish but it is well worth every minute.

Happy Thanksgiving Everyone!!

Smoked and Brined Turkey with Bourbon Glaze , Spicy Apple Gravy and Cranberry Salsa

Brine and Turkey

1 turkey 10 to 25 pounds
4 cups of kosher salt (or 2 of table salt)
2 gallons of water

In a large vessel such as a cooler or deep roasting pan combine the salt and water. Mix well.
submerge the thawed turkey . If not covered make more salt water until covered.
place in a cool place or in a fridge overnight.

~
Preheat the grill to 400F

Remove turkey from the brine and rinse well. Remove as much water as you can so that it is as dry as possible.
Stuff as desired.
Brush with oil and place on a grill that has a prepared smoker box or smoker packet as described here.

Bourbon Glaze

3/4 cup of Bourbon
1/4 cup mustard
1/4 cup brown sugar
1/4 cup of orange juice
1/4 cup of honey
1 tsp chili powder

Combine in bowl and brush on turkey during the last half of roasting time.

~
Roast until turkey is cooked through.

The temperature of the thermometer inserted into stuffing should read 165F and in the turkey thigh 180F when the turkey is fully cooked.
Remove turkey from pan to a platter and remove stuffing to a serving dish and carve turkey as desired.

~

Spicy Apple Gravy

4 cups of chicken broth
1 tsp poultry seasoning
1 tsp chili powder
1/2 cup of apple cider or apple juice
2 tsp of oil
4 tbsp of flour

In a pot heat the oil and add the flour.
Stir until it thickens. (this is called a roux)
Add the remaining ingredients while stirring.
Simmer and stir until desired thickness.

Cranberry Salsa

1 can of cranberry sauce
1 tbsp of honey
tbsp of minced white onion
2 tsp of minced jalapeno pepper
2 tbsp minced parsley
1 tbsp cilantro
1 tsp cracked peppercorn
2 tbsp tequila
1 tsp each of orange and lime juice

Combine all ingredients in a bowl and serve.

Wine Suggestion: Riesling

Cheers!

On the Go

2010-09-19T15:06:00.004-04:00

Well here we are.
Summers over and everyone is back to school and work.
In my home that means a more hectic pace as everyone has a busier schedule.
Fast and healthy supper options are what I look for as we settle into our new routines.

One of my go-to dinner favorites is pizza. I use dough from my local deli to save time instead of making it myself.

You can vary the toppings to suit your taste. I try to put on as many healthy vegetables as as I can.
Unfortunately my tomato crop is doing very poor this year so I chose to use sun dried tomatoes instead of fresh.
I have left out exact amounts of toppings as you can adjust to suit your tastes.

While the pizza is in the oven toss a big green salad and there you have a great weeknight meal that can even be served to friends on the weekend.

Mediterranean Style Pizza

1 ball of homemade pizza dough (preferably whole wheat)
olive oil
sliced green and black olives
sliced sun dried tomatoes
sliced mushrooms
sliced red peppers
basil leaves chiffonade
diced bacon
diced onion
sliced pepperoni
sliced anchovies
tomato sauce
shredded mozzarella cheese

Preheat oven to 400F

Prepare toppings as needed.
Roll out dough to desired size to fit your pizza pan or stone.
Brush with olive oil
Spread tomato sauce evenly or the olive oil.
Sprinkle cheese over the sauce.
Evenly arrange remaining toppings over the cheese.

Place on pan or stone and bake in the oven until the dough in done in the centre and cheese is bubbly.
Remove and let sit for 3 to 5 minutes.
Slice and serve.

Wine Suggestion:Montepulciano

Cheers!

Growing Season

2010-07-28T08:54:00.008-04:00

There is one good thing about the hot summer we are having here in Ontario, my tomatoes are growing really well this year.
I noticed this week the first crop of cherry tomatoes are ready to be picked, it won't be long until the bigger Roma and Beefsteak varieties are ready too.
You just can't beat vegetables grown right in your own garden can you?
It doesn't get more organic than that.

Here is a simple Italian style salad that takes minutes to put together.
I have left out amounts as you can adjust to suit your taste.
This dish is great to serve alongside grilled meat or fish.

Tomato Salad

Sliced ripe tomatoes
Sliced red onions
Bocconcini cheese halved
olive oil
fresh minced oregano and basil (or dried if no fresh available)
extra virgin olive oil
Fresh ground pepper

On a platter arrange slices of tomato, add onion and cheese slices on top.
Sprinkle with herbs and pepper.
Drizzle olive oil over the top.

Cheers!

Poached

2010-07-08T16:13:00.006-04:00

The heat is on!
It is so hot one cant even barbecue or dine outdoors comfortably.
If that is not enough the thought of turning on the oven inside isn't to appealing either.
It can be difficult to have a light decent meal in this weather.

These are the times when non conventional dinner ideas come to mind, such as eggs.
Eggs make a great supper dish as they are a complete protein and are very versatile.
The accompanying hollandaise sauce is a recipe I discovered in an issue of Chatelaine magazine.
We were very impressed with it as it is way easier than the traditional double boiler method.

Serve over top of toasted English muffins. You can add a few sausages along side or a garden salad if you wish.

So instead of feeling like a poached egg in the kitchen or outside try this easy quick light meal and then kick back take it easy !

Perfect Poached Eggs with Hollandaise Sauce

8 eggs
4 split toasted English muffins
1 tbsp vinegar

1 cup of unsalted butter
3 large egg yolks
2 tbsp lemon juice
1 tbsp hot water
1/2 tsp salt

Melt butter in a small pan skimming off any foam.
Pour butter into a measuring cup leaving solids any behind.
In a food processor or blender add yolks, lemon juice, hot water and salt.
Whirl on high for 1 minute.
Add the hot butter slowly through opening in lid. Whirl until thick. Keep warm till eggs are cooked.

In a shallow wide pan heat about 2 inches of water to boiling. Add 1 tbsp on vinegar.
crack eggs gently into the water, reduce heat and cook for about two minutes or until desired doneness.

Lift out eggs with slotted spoon onto a hot buttered English muffin.
Top with hollandise sauce and serve.

Wine Suggestion: Prosecco

Cheers!

Speedy

2010-05-13T19:44:00.012-04:00

Weekday evenings can be hectic. Between getting home from work and school and after supper extracurricular activities it can be hard to make a fast healthy meal on a budget.

Bay scallops are cheap, tasty and quick to cook as they cook in record time.
You can make this dish even faster substituting by the dry variety of pasta you need to boil for quick cooking fresh pasta.

There are no excuses for eating healthy as this dish is speedier then a drive through or frozen dinners and much better for you.

Pesto Scallop Pasta Sauce

olive oil
1 pound of bay scallops
1/2 an onion diced
1 tomato taste
1 tsp minced garlic
1/2 cup of pesto
1 large portobello mushroom sliced
1/4 cup of white wine

In a large deep frying pan heat the olive oil and add the scallops and cook until almost opaque.
Add the remaining ingredients and cook for about 10 minutes until scallops are opaque.
Pour over pasta of choice.

Wine Suggestion : Pinot Blanc

Cheers!

Rosemary and Wine

2010-05-13T18:22:00.005-04:00

I love spring! My herb garden finally in full bloom.
Rosemary is my favorite herb of all.

This dish is a great for a dinner party. It takes no time at all to put together.
Once in the oven it doesn't need any fussing over and cooks unattended so you can visit with your guests.

Sweet potatoes and steamed green beans round out this meal quite nicely.

Pork Roast with White Wine, Garlic and Herbs

olive oil and butter
1 3 or 4 pound pork loin roast
salt and pepper
2 tbsp fennel seeds
a head of garlic separated skins left on
leaves from 4 rosemary sprigs
3 bay leaves
1 bottle of white wine

Preheat oven to 300F

In an oven proof roasting pan heat the olive oil and butter.
Season the meat with the fennel and rosemary and brown in the pan.
Add the rest of the herbs and wine.
Cover and cook in the oven until meat temperature reaches 150F.
Tent with foil on a platter.
Place pan on stove top and bring to a low boil scraping bits off the bottom. Simmer until sauce is reduced and slightly thickened.
Serve roast with sauce drizzled over top.

Wine Suggestion: Chardonnay

Cheers!

Fiesta

2010-05-13T18:09:00.008-04:00

There are times when one just wants to walk in the door and eat right away with no fussing or waiting.
Alternatively one may want to mingle with guests or family and not tied to the kitchen.
Either way this dish fits the bill perfectly!

Again I praise the slow cooker. The answer to the busy working family or hostess.

This dish can be assembled in less then five minutes and yet tastes like you have been in the kitchen all day.

All you need to do is steam some white rice and your all set.

Fiesta? You bet!

Slow Cooker Mexican Chicken

1 pound of boneless chicken breasts
1 can of black beans drained
1 jar of salsa of choice (I used a mix of half each of medium and mango lime types)
1 tbsp chili powder
1 tsp of cumin

Mix all except chicken in bowl.
Place chicken in a slow cooker and pour sauce over top.
Cook on low for 6 to 8 hours.
Serve over hot rice and garnish with Monterey Jack cheese if desired.

Wine Suggestion: Muscat

Cheers!

Mini Me

2010-05-13T17:46:00.005-04:00

Now that I am back to work the dinner time preparation has become a shared task among all family members.
My girls love to help mixing the ingredients together and filling the muffin cups in this dish.
(They love cooking as much as I do!)
This variation takes the traditional meatloaf that normally takes an hour to cook and halves the cooking time to 30 minutes.
You can vary the additions to the meat to create your own creation.

In 30 minutes you can have mashed potatoes and green beans done to accompany this great all time favorite family meal.

Mini Greek Meat Loaves

1 pound of ground beef
1 cup feta cheese
1 cup diced roasted red pepper
1 tbsp of oregano
1 egg
salt and pepper

Preheat oven to 400F In a bowl combine all ingredients .
Spray a muffin pan with coking spray.
Fill each muffin pan until full.
Bake for 30 min or until internal temperature is 160F.

Wine Suggestion: Cabernet Sauvignon

Cheers!

T.G.I.F

2010-04-07T09:48:00.008-04:00

This past Easter weekend many traditions were observed.
One of them that I have always done is serving fish on Good Friday.

Instead of lining up at a local fish and chips place for beer battered fish I decided to make my own this year.
I was surprised at how easy it is, and I don't even own a deep fryer.
I used cod here but any firm fleshed fish such as halibut, tilapia or pollock work well too.
Be sure to use a deep pot as the oil may splatter when the fish is submerged.

Serve with crisp french fries, malt vinegar and tarter sauce.
We thought this fish tasted better than any restaurant version we have had!
T.G.I.F. everyone! (Thank God its Fish! and Thank God its Friday!)

Beer Battered Cod Fish

Roughly 4 cups of vegetable,canola or safflower oil ( enough to fill the dutch oven about 4 inches deep and to cover the fish )
2 cups flour
1 tsp kosher salt
1 tbsp baking powder
1/4 tsp cayenne pepper
1/2 tsp lemon pepper
1 bottle of cold dark beer
cornstarch for coating
1 1/2 pounds of firm fleshed fish fillets

In a bowl mix the flour, baking powder, salt, and spices. Whisk in the beer until smooth and free of lumps. Refrigerate for 15 minutes. Place the cornstarch in a shallow plate. In small batches coat the fish in cornstarch and then dip into the batter.
Heat the oil in a deep dutch oven until it reaches 375 F.
Lower in to the oil with a slotted spoon. When the batter is set gently turn over and cook for a few minutes until golden brown. Drain on paper towels.

Wine Suggestion: Riesling or Lager

Cheers!

Hola!

2010-03-08T16:55:00.006-05:00

In case your wondering I recently returned from a week long vacation on the Mayan Riviera, Hola means Hello in Spanish.
We had a great time, although while it was enjoyable eating from an all you can eat buffet every day I did miss cooking in my kitchen after awhile.

I came across this recipe and changed a few things. It brings back memories of my vacation with the spicy Mexican flavors. If you find jalapeno peppers too hot you can use chipotle or pepperoncini peppers which are more subtle.
You don't need to use an expensive cut of beef for this dish. A blade, rump, round or sirloin tip which I have used here all work well.
Serve with corn and mashed potatoes with chipotle puree mixed in to complete this Mexican inspired meal.

The sun is shining, the air is warm..."Hola" spring!

Mexican Style Beef Roast

vegetable oil
beef roast of choice about 4 to 6 pounds
1 onion chopped
1 tbsp garlic minced
1 yellow and red pepper diced
2 hot peppers such as jalapeno diced
3 tbsp chili powder
2 tbsp each of oregano and cumin
2 cups of beef broth
1 dark beer
2 tbsp Worcestershire
1/4 cup of tomato paste
1/4 cup of lime juice
cornstarch water mix in a jar

Preheat oven to 300F

In a large dutch oven heat the oil and brown the roast on all sides.
Remove to a plate.
Add the onions garlic and peppers and cook for a few minutes.
Add the remaining ingredients except the lime juice.
Bring to a low boil mixing well.
Return beef to the pan cover and place in the oven for 3 to 4 hours or until beef is fork tender.

Turn the beef a few times throughout the cooking process.
When the beef is done remove and tent with foil on a platter.
Place the dutch oven on stove top and bring the mixture to a low boil.
Add the lime juice. In a small jar mix the cornstarch with cold water and mix well.
Add to the sauce stirring well until desired thickness is reached.
Serve along side the carved beef.

Wine Suggestion: Chilean Shiraz Blend

Cheers!

So Worth It

2010-02-01T13:36:00.004-05:00

As the old saying goes, "good things come to those who wait"
Well this is one of those things. The effort you need to put into this dish is well worth it in the end.

Risotto is a classic northern Italian dish made with high starch rice. The unique cooking method of using hot broth draws out the starch which thickens the broth making the dish very creamy.
You can vary the spices and add your own ingredients at the end such as peas, mushrooms or sun dried tomatoes. Risotto can be served as a main or side dish.

This is the definition of satisfying, slow food.

Parmesan & Herb Risotto

10 cups of chicken broth
2 tbsp olive oil
1 onion minced
3 minced garlic cloves
2 cups of Arborio rice
1/2 cup white wine
salt and pepper
1 cup of grated Parmesan cheese
1 tbsp each of oregano and parsley

Heat the chicken broth over medium heat in a pot.
In a wide sauce pan heat the olive oil over medium heat and add the onion and garlic.
Cook until soft.
Pour in the rice and stir well for a few minutes to coat every grain and until they are lightly toasted.
Pour in the wine and stir quickly as the rice absorbs the wine.
Now begin to add the warm stock 1 cup at a time. Stirring well to make sure all the broth is absorbed by the rice before adding the next cup.
Repeat this process until the rice is tender and creamy. This process takes about 20 to 30 minutes.
Taste often to determine the tenderness of the rice.
Add the cheese and herbs and season with salt and pepper to taste.
Serve immediately.

Wine Suggestion: Pinot Grigio

Cheers!

Puffed

2010-01-16T15:29:00.013-05:00

This is one of those dishes that looks intimidating and labor intensive but really isn't.
I adapted this recipe that is in one of my Jamie Oliver cookbooks.
I thought I had everything to make it exactly as written but I was missing a couple of key ingredients ( like Guinness, mushrooms and raw cubed beef), so I just decided to use some leftover steak I had on hand and create my own version as I had already thawed the pastry.

I still plan on making the original however everyone thought my version turned out really good.

Deep Dish Beef Pie

olive oil
1 onion chopped
2 tsp minced garlic
1 tablespoons of butter
2 carrots chopped
1 celery stalk chopped
1 pound of cooked cubed beef steak or roast
1 tbsp of rosemary
salt and pepper
1 bottle of dark beer
1 tablespoon flour
1 cup of shredded old cheddar cheese
1 pkg of puff pastry thawed
1 beaten egg

Heat oven to 375F

In a deep dutch oven heat the olive oil and add the onion, carrot and celery.
Cook until slightly softened.
Add the beef, butter and seasonings and mix well .
Add the beer , stir in the flour and bring to a simmer.
Cover and place in the oven for 1 hour or until sauce is dark and thickened.
Remove and stir in 3/4 of the cheese. Let cool slightly.
Meanwhile divide the puff pastry into two pieces, one third and two thirds. roll out the pastry on a floured surface to make a bottom and top for the buttered casserole dish you are using for the pie.

Line the dish with the larger of the pastry so that the sides hang over the edge.
Pour in the stew and top with remaining cheese.
Place the other piece of pastry on top and fold over the hanging pastry on top twisting slightly.
Cut a crisscross design with a sharp knife and brush the top with the beaten egg.
Bake for 45 minutes until top is golden and puffy.

Wine Suggestion: Shiraz or dark beer

Cheers!

Hibernation Time

2010-01-03T16:09:00.007-05:00

Amazing..
in a matter of a few days we have gone from having no snow to nearly two feet.
Well this is Canada, known for its harsh long winters.
Time to hunker down inside and soothe our souls with good comfort food.

I recently had this dish at a local restaurant over the holidays and loved it so much that I decided to recreate it at home . I felt the restaurant's version needed a bit of a boost of seasoning and more bacon.
Cooked chicken breast slices can be purchased in the deli section of most grocery stores or at Costco where I get mine.
This dish is very quick to put together making it either a great weeknight dish or for weekend entertaining.

Enjoy digging in to this comforting dish after you dig yourself out of the snow!

Smokey Bacon & Chicken Peppercorn Rigatoni

1/2 a package of Rigatoni
6 slices of bacon diced
1 pound of warm sliced grilled boneless chicken breast
1 tbsp minced garlic
1 tbsp oregano
1 tsp whole peppercorns
1/4 cup of olive oil
1/4 cup of flour
Roughly 1 cup each of cups milk and cream
salt to taste

Cook the pasta according package directions.
Meanwhile in a heavy wide saucepan fry the bacon until crispy. Drain off the bacon fat and heat the oil.
Add the flour whisking until smooth .
Add the milk or cream whisking until the cream sauce is to your desired consistency.
Add the oregano, peppercorns, garlic and salt mixing well.
Drain the cooked pasta and toss in a large bowl with the bacon and cream sauce.
Serve onto pasta bowls and top with the chicken and grated Parmesan cheese.

Wine Suggestion: Merlot

Cheers!

Warm Up

2009-12-06T19:52:00.008-05:00

Now that the cold weather has finally descended upon us our thoughts once again turn to warm comfort foods.
I have been making this classic ethnic dish for years and have wanted to post it many times but could never get a very good picture. This one is as good as it gets.

Hungarian Goulash has been around since the early 19th century. It was very popular among herdsmen who worked in the fields. They cooked this cross between a soup and stew over an open fire in a cast iron pot.

This hearty dish can be served on its own with crusty bread, over rice or potatoes as I have done here.

I guarantee this dish will warm you from the inside out.

Hungarian Goulash

~olive oil
2 pounds of diced stewing beef
3 onions chopped
1 tbsp minced garlic
4 tbsp paprika
2 tsp caraway seeds
2 tsp oregano
4 cups of beef stock
1 can of tomato paste
1 1/2 cups of strained tomatoes
1/2 tsp cayenne
salt and pepper to taste

In a dutch oven heat the oil and saute the onions until light brown.
Add the beef and cook until browned.
Add garlic and seasonings and continue to cook until a few more minutes. Add the remaining ingredients bring to a boil reduce heat and cook until meat is tender and stock is reduced.
About 2 hours.

Serve over potatoes, noodles or rice.

Wine Suggestion: Cabernet Sauvignon

Cheers!

Thank You

2009-10-09T09:58:00.004-04:00

Thanksgiving weekend is upon us at last.

This is a time to give thanks for all we have and I wish to thank all of you loyal readers for supporting my blog, it means a lot.

Most newspapers and magazines the past week are filled with Thanksgiving recipes such as roast turkey and pies.
I don't have any new holiday dishes to offer you this week but be sure to check out my previous posts if your still looking for last minute ideas for turkey, side dishes and pie.

This light healthy dish will be a welcome change next week when everyone is tired of turkey and gravy.
Panko bread crumbs are light airy crumbs made from crust less crispy bread. You can use any type of fish fillets here such as tilapia, salmon or trout. I used sole here.

Baking the fish in the oven instead of frying makes this dish virtually fat free.
There is something to be thankful for!

Have a great long weekend and happy Thanksgiving everyone!

Panko Crusted Fish Fillets

1 pound of fish fillets
4 eggs beaten with milk
3/4 cup Panko bread crumbs
1 tbs dried mixed herbs ( I used parsley, basil, oregano and lemon pepper)
salt and pepper

Preheat oven to 375F.
Mix the crumbs, herbs, salt and pepper on a shallow plate.
Mix eggs and milk also in a shallow plate.
Spray a nonstick baking sheet with cooking spray or use parchment paper or a Silpat pad.
Dip the fish pieces in the egg and then press into the crumbs coating well.
Place on baking sheet and bake in oven for about 20 minutes or until fish is opaque and coating is golden.

Wine Suggestion: Pinot Grigio

Cheers!

Fall Fare

2009-09-30T13:24:00.010-04:00

This is my favorite time of year.

I love everything about fall, the cool crisp days, the abundance of vegetables and fruits at the markets, and cooking comfort food in my kitchen.

This is a simple pork stew that takes minutes to prepare and can simmer slowly filling the house with a wonderful aroma and making the pork so tender it melts in your mouth.

I used fresh herbs here as my garden is overflowing with them right now.
A slice of hearty whole grain bread and glass of wine is all you need to complete this meal.

Happy Fall!

Pork Stew

~olive oil
1 pound cubed pork
1 onion diced
2 tsp minced garlic
3 large carrots peeled and sliced
1 can of white kidney beans
1/2 a can of diced tomatoes
3 cups of chicken broth
4 tbsp tomato paste
handful of minced fresh herbs (thyme, rosemary, parsley savory and thyme)
salt and pepper to taste

In a dutch oven heat the olive oil and brown the meat
Add the onions and garlic and cook until soft.
Add the remaining ingredients and bring to a low boil reduce heat and simmer until pork is fork tender ( 1 to 1 1/2 hours).

Wine Suggestion: Oaked Chardonnay

Cheers!

Good Stuff

2009-08-10T09:10:00.004-04:00

Hooray!

It looks like we are finally getting some good summer weather!
For a while there entertaining on the patio was a wash out! No pun intended. But all that is behind us now..Its looking like August is going to be a beautiful month for backyard entertaining.

This is a simple dish that can be done in the oven or on the grill. You can vary the filling to suit your tastes. Look for large stuffing mushrooms at least 21/2 inches in diameter or small portabellos.

These are great along side a juicy steak as a side dish, on their own as an appetizer or as a light meal with a salad.

Welcome Back Summer!

Stuffed Mushrooms

8 large button or small portabello mushrooms
1/2 cup of bread crumbs
1/2 cup Parmesan cheese grated
2 minced garlic cloves
4 tablespoons of minced fresh herbs ( thyme, mint, oregano, basil and chives)
salt and pepper
olive oil
butter

Clean mushrooms and remove stems.
Finely dice stems. In a frying pan heat the olive oil and butter and add the stems along with the garlic and saute until soft.

In a bowl mix the cheese, bread crumbs, herbs, salt and pepper.
Add the garlic and mushrooms and mix well.

Place the mushrooms hole side up on a baking sheet coated with olive oil.
Stuff each mushroom. You can add more cheese on top if you wish.
Brush the sides of the mushrooms with olive oil. Drizzle over top as well.
Bake in 375 degree oven or place on grill and cook until mushrooms are tender and filling is heated , about 15 to 20 minutes.

Wine Suggestion: Pinot Grigio

Cheers!

Mid Week Treats

2009-06-30T12:57:00.008-04:00

It's too bad we get cheated out of a long weekend this year with Canada Day falling on a Wednesday.
It is still nice to have a vacation day and enjoy a leisurely brunch, a real treat in the middle of the work week.

We recently had brunch at my in-laws. They served this wonderful dish that they have been making for years. It was so memorable I decided to recreate it at home.
You could substitute the apples with pears, peaches or plums.

Served alongside warm pancakes this brunch will be the perfect start to your day off.

Happy Canada Day!

Caramelized Apples and Sausages

1 package of breakfast sausages
3 apples cored peeled and sliced
1/2 cup each of brown sugar and maple syrup
1 tsp of cinnamon

In a frying pan cook the sausages until golden and done in the centre.
Remove and set aside.
Slice sausages in half if too long.
Add the remaining ingredients to pan.
Cook over low heat until sauce begins to thicken.
Return sausages to pan and cook on low for about 10 to 15 minutes until sauce has caramelized and apples are soft and golden.

Serve alongside warm pancakes.

Cheers!

Cheap Skate

2009-06-17T13:25:00.007-04:00

The busy summer entertaining season is here at last!
This can also be an expensive time of year with vacations, weddings and gatherings.
Pork is one of the cheapest and easiest things to prepare for a crowd, It literally cooks on its own unattended and is extremely versatile.

Here are two pork recipes that can be assembled in under 10 minutes.
The first one is a long slow cooking pork picnic shoulder roast.
This cut of pork is one of the cheapest deals around and tastes just like very expensive smoked pork chops. We couldn't tell the difference.
The brown sugar glaze creates a sweet contrast to the smoky flavor of the pork.

The second is a pork tenderloin dish made with a jar of black olive tapenade. It looks and tastes like bistro fare.

You can entertain in style without breaking the bank and nobody will ever guess how little you spent on these two fabulous dishes.

Happy Summer!

Picnic Pork Shoulder with a Brown Sugar Mustard Glaze

1 cup of brown sugar
2 tsp Dijon mustard
salt and pepper
1 6 to 8 pound picnic pork shoulder

Combine the first 3 ingredients in a bowl. Set aside

Place roast in a shallow pan and place in a oven or barbecue set at 225 F. Cook for 3 hours.
Spread the glaze over the roast and cook for a further 2 hours.

Slice and serve.

Wine Suggestion: White Zinfandel

Pork Tenderloin Provencal

1 jar of black olive and fig tapenade
1 tbs fresh basil
1 tsp olive oil
1 tsp brown sugar
2 pork tenderloins

In a bowl combine the first 4 ingredients. Place tenderloins in a shallow roasting pan if using the oven, and then spread over the pork tenderloins.

Place pan in the oven or place tenderloins on a preheated barbecue set at 325F.
Cook for one hour or until internal temperature reaches 160F.

Slice and serve.

Wine Suggestion: Malbec

Cheers!

Easy Does It

2009-05-04T22:33:00.003-04:00

The warm weather is finally here!
Time for barbecuing and all the easy side dishes that go along with it.

Coleslaw is a summer staple that has been around for years.
It is easy to throw together to serve a crowd. This is a creamy version with a bit of added tang.
You can adjust seasonings to suit your tastes. Sweet vidalia onions and garden chives are in season now and go well in this salad.

Happy Spring!

Creamy Cole Slaw

1 bag of shredded cabbage coleslaw mix
1/2 sweet vidalia onion minced
1 tbsp sugar
1/2 cup each of mayonnaise and sour cream
1/4 cup of vinegar
2 tsp Dijon mustard
1/2 tsp celery seed
2 tbsp fresh chopped chives
2 tbsp lemon juice
1 tsp dill weed
salt and pepper to taste

Mix well in a bowl and chill for at least one hour.

Toss before serving.

Cheers!

Creme de la Creme

2009-05-04T21:46:00.006-04:00

I am the first to admit it. I am not a "dessert person". Lord knows.... I don't even have a "sweet tooth!"
I am a savory person all the way, however, when I tried this dessert.... I think I could be converted.

Crème Brûlée.
My friend got me onto this famous french dessert that dates back to 1691.
Translated it means burnt cream.
Essentially it is a custard is that is chilled and immediately before serving , sugar is sprinkled over the top and caramelized with a blow torch or put under a broiler, resulting in a hot, crunchy caramelized top that contrasts with the cool, soft custard.
You can scale the recipe down depending on your ramekin size. This recipe makes 6 to 8 medium ramekins.

This is a total delight!
I can't say anymore..just go and make it...and be prepared...
For total bliss~

Thank you Adriana, for sharing your wonderful recipe.

Crème Brûlée

3 cups heavy cream
6 egg yolks
1/3 cup of sugar
1 split vanilla bean

In a sauce pan warm the cream.
Split the vanilla bean lengthwise scrape seeds and add both to the cream.
In a bowl mix the sugar and egg yolks well.
Add the cream to the eggs mixture whisking all the while.
Strain to remove large seeds and vanilla bean.
Pour into Ramekins 3/4 full and place on large deep baking sheet. Add water to create a "double boiler"
Cook at 375F for 45 min until firm like jello.
Refrigerate
Sprinkle sugar on top and use a blow torch to caramelize or heat under broiler.

Serve.

Cheers!

Where's the Butter?

2009-05-02T14:12:00.008-04:00

I simply love ethnic food from distant countries. Indian food is becoming increasingly popular.
We have quite a few Indian restaurants in our city.
One of the most popular dishes is Butter Chicken. It actually has no butter in it at all. The name refers to the silky tender texture of the chicken that literally melts in your mouth.

A friend gave me her recipe for butter chicken. I tweaked it a little to suit my taste.
It was a huge success in my house as everyone loved it!

Garam Masala and tandoori paste can be found in the ethnic isle of most grocery stores.
Serve over top of a fragrant bed of basmati rice with peas and warm Naan bread on the side.

Butter Chicken (Chicken Makhani)

Marinade

4 boneless skinless chicken breasts cut into pieces
4 tbs tandoori paste
1 tbsp garam masala
salt and pepper

Sauce

2tbsp tomato paste
2 cups of cream
2 chopped tomatoes
1 tsp garam masala
1 tsp minced garlic
half a small minced onion
1/2 tsp chili flakes
2 tbsp tandoori paste
pepper
~oil

In a zip lock bag combine the paste, garam masala, salt and pepper. Add the chicken . Toss to mix well and place in fridge to marinate overnight.

~

Preheat oven to 350F. Place the chicken with the marinade in a dutch oven. (Cast iron works best here) Brown on stove top then place in oven for 45 min until tender and cooked through.

Meanwhile in a saucepan heat a bit of olive oil and add the onion and garlic. When soft add the rest of the ingredients and bring to a simmer.

Add to the chicken in the dutch oven and return to oven for 10 minutes or until sauce has thickened.

Wine Suggestion: Gewurztraminer

Cheers!

Unexpected

2009-04-01T14:51:00.007-04:00

As I have said before turkey is one of the leanest most nutritious meats around and
throughout the year there are often sales on turkeys better than Christmas or Thanksgiving.

So why wait until those times to enjoy turkey? Next time you see great sale on turkeys, stock up! Not only is it good for you but very economical as leftovers can provide days worth of meals. Switch it up by changing the usual ingredients for something unexpected.
I have given the traditional turkey a southern flair by glazing it with a spicy honey mixture and kicking up the stuffing a notch by adding a couple different ingredients.

So have fun cooking turkey by adding your own ethnic flair and don't pass up on all the great benefits of this great meat.

Spicy Glazed Turkey with Southern Style Stuffing

1 thawed 7 to 12 pound turkey
2 tbs chili powder
1 tsp minced garlic
1/2 tsp allspice
1/2 tsp cumin
1/4 tsp salt
1/4 tsp ground chili's
4 tbsp honey
2 tsp water
~ olive oil

Stuffing

1 loaf of bread diced
1 yellow onion diced
1/2 a red bell pepper diced
one green onion sliced
2 tsp minced garlic
1/4 cup cooked bacon, prosciutto or other smoky type meat.
1 tsp cumin
1/2 tsp poultry seasoning
2 cups chicken broth.
3 tbs butter

Heat oven to 325F
In a frying pan melt the butter and cook the yellow onion and red pepper until soft add the spices, green onion and meat. Cook for another 5 minutes.
Place bread in a large bowl. Add the onion mixture and broth and mix well. Set aside to cool.

~
Prepare stuffing as above and let cool. Meanwhile, In a bowl mix spices, honey, garlic and water until well blended.
Remove neck and giblets from turkey. Rinse inner and outer cavities of the turkey and pat dry with paper towel. Stuff turkey and brush outer skin with olive oil.
Cover and place in the oven. Cook 3- to 31/2 hours
After the first 2 hours remove the cover and brush with the honey spice mixture. The temperature of the thermometer inserted into stuffing should read 165F and in the turkey thigh 180F when the turkey is fully cooked.
Remove turkey from pan to a platter and remove stuffing to a serving dish and carve turkey as desired. Place the roasting pan over 2 burners on the stove. Heat the drippings scraping the bits of turkey off the bottom of the pan. Add 1 cup of chicken stock.
Heat to boiling. In a small jar mix 1/4 cup each of flour and water and shake until smooth.
Pour water flour mixture slowly into the hot broth , stirring well until thickened to desired consistency.
Season with sage , thyme, salt and pepper or whatever you prefer to taste. At this point you may use a gravy separator to remove any fat for a lighter gravy if you wish. Strain gravy into a gravy boat and serve along side the turkey.

Wine Suggestion: Vidal

Cheers!

Vintage Fare

2009-03-07T15:44:00.014-05:00

In a world full of cooking channels and millions of cookbooks, cuisine has come a long way over the years.
I will admit I love to try out new fads and cooking styles but at the end of the day I am still a fan of the classic recipes and cooking methods of many decades ago. Uncomplicated, traditional and wholesome.
A simple roast prime rib of beef is as traditional as it gets.
Although quality and cuts of meat have improved through the years. the method of cooking has hardly changed.

Yorkshire pudding is a bread type dish created in Yorkshire England in the 1700's.
It is made with the drippings from the roast.
I find that with today's leaner cuts I hardly have any fat drippings so I use butter instead.
It tastes just as good!

You can make a gravy or au jus by adding beef broth to the pan and scraping any bits off the bottom along with any drippings your roast produced.

Classic Prime Rib with Yorkshire Pudding

3 to 5 lb prime rib roast
2 tbsp melted butter
2 eggs
1 cup of flour
1 cup of milk

Heat oven to 425F. Place roast standing on rib end in the roasting pan. Season with salt and pepper.
Place in the oven and cook for 15 minutes.

Meanwhile in a glass or ceramic dish melt the butter in the oven.
Mix the milk, eggs and flour in a bowl and then pour into dish with the butter.
After the 15 minutes for the roast, reduce heat to 250F. Cook for 15 to 20 min per pound.
Place the Yorkshire pudding in the oven 15 more minutes before roast is done.Raise oven temperature to 375. Bake until the pudding is puffy and golden.

Wine Suggestion: Cabernet Sauvignon

Cheers!

Tender Times

2009-02-23T13:50:00.004-05:00

In these economic times people are entertaining at home more and eating out less.
It can be difficult to put together an elegant meal on a budget that is company worthy.
This dish is perfect for those occasions.
Pork tenderloin is cheap and extremely versatile. You can assemble this in the morning and let it marinate all day.
Serve with fluffy mashed potatoes and sauteed asparagus, and you have a meal cheaper and better than you would find any overpriced bistro.

Rosemary Dijon Pork Tenderloin

1 tbsp garlic
3 tbsp honey Dijon mustard
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tsp of rosemary
1 tsp thyme leaves
2 pork tenderloins

Combine the first six ingredients in a zip lock bag. Add the tenderloins and marinate in the fridge for 7 to 8 hours.
Place tenderloins in a shallow roasting pan and roast at 325 for 1 hour until internal temperature reaches 160F.

Slice and serve.

Wine Suggestion: Riesling

Cheers!

The Real Thing

2009-02-02T15:07:00.009-05:00

I have previously posted that I have many different variations of chili recipes.

This is an authentic Mexican style chili.
In Mexico and some southwest states they do not use ground beef in their chili, true southwest style chili is made with cubes of beef.
Salsa Clasica sauce can be found in the Mexican food section of the grocery store. If you cant find it chipotle sauce would substitute well.
The longer cooking time results in a tender stew style chili that will warm you up after coming in from the cold.

Authentic Southwestern Chili

~oil
2 pounds of stewing beef or a rib roast cubed
1 onion diced
4 cloves of garlic minced
1 can each of Mexican red beans and kidney beans drained
1 can of diced tomatoes
half a dozen or so of fresh Roma tomatoes (optional)
2 tbsp of chili powder (or to taste)
2 tsp of Salsa Clasica sauce

Preheat oven to 300F.
In an oven proof dutch oven heat the oil and saute the onions until soft.
Add the beef and brown on all sides.
Add the remaining ingredients, mix well cover and cook in the oven for about 2 and a half hours until meat is tender.

Cheers!

Silver Lining

2009-01-07T14:15:00.012-05:00

Are you feeling it yet?

Whether it be the post holiday letdown, the pinch of the recession combined with the holiday credit card bills or simply the winter blues January can be a tough month. However, it can also be a time to slow down and take it easy after all the rushing of the holiday season.
This is the perfect dish for this time of year because it is very economical and comforting.
Perfect for a lazy Sunday afternoon at home.

Lamb shoulder costs a lot less then other lamb parts such as the leg or loin chops. Braising it for hours allows this usually tough cut of meat to become fork tender. Be sure to cut around the blade bone before cooking so that carving will be easier.

Because everything cooks in one pot you can put you feet up by the fire, pour a glass of wine and relax while your house is filled with the aroma of this wonderful dish.

See..every cloud has a silver lining!

Braised Lamb Shoulder

1 lamb shoulder (about 5 pounds)
1 head of garlic
rosemary
salt and pepper
minced garlic
olive oil
carrots cut up
potatoes cut up
1/2 cup of water
1/2 a cup of white wine
1 cup of chicken stock
mint leaves minced

Preheat oven to 375.
Scatter garlic cloves on the bottom of a large dutch oven.
Place the lamb shoulder on top.
Mix olive oil , minced garlic, rosemary, salt and pepper and rub all over roast.
Cover and Roast for 3 hours.
Add carrots, potatoes water and wine.
When vegetables are tender and the meat has pulled away from the bone remove from oven.
Place roast on a platter and cover with foil.
With a slotted spoon remove vegetables to a serving dish and keep warm.
Place dutch oven over medium high heat on stove top.
Add chicken broth and mint and bring to a boil stirring well to get bits off the bottom of the pot. In a small jar mix 1/4 cup each of flour and water and shake until smooth.
Pour water flour mixture slowly into the hot broth , stirring well until thickened to desired consistency.
Season to taste.
Slice roast and serve.

Wine Suggestion: Syrah

Cheers!

Catch Me!

2008-12-06T14:28:00.011-05:00

It is a crazy hectic time of year.

Between life's normal routines we now must squeeze in time to shop for and wrap gifts, write cards, entertain, cook turkeys and go to Christmas parties.
Whew!.

I'm sure any any shortcuts now are appreciated. Especially when it comes to rush hour dinner time meal preparation.
This is a quick version of the classic Italian favorite Chicken Cacciatore. Using boneless chicken breasts greatly reduces the cooking time. While the chicken simmers you can boil the pasta.

This also tastes great re-heated the next day for a hot lunch.

Quick Chicken Cacciatore

~olive oil
1 pound of boneless chicken breasts
1/2 onion diced
1 can of tomatoes
2 tsp capers
2 tsp each of basil and oregano
1 tsp rosemary
1 tbsp minced garlic
1/2 cup of red wine
1 can of tomato paste

In a large deep skillet brown the chicken in the olive oil.
Remove to a plate.
Add the onions and garlic and cook until softened.
Add the remaining ingredients and bring to a low boil.
Return the chicken to the pan reduce heat to low and simmer for 20 minutes to half an hour.
Serve over hot pasta of your choice.

Wine Suggestion: Merlot

Cheers!

P.S. The recipe for Shepherds pie has been updated.

Split Up

2008-11-17T14:14:00.008-05:00

Some times in our house someone needs to eat a couple of hours before the rest of the family or a few hours later. On those occasions I like to prepare something that will stay hot over the evening,
Soup in the slow cooker fits the bill perfectly.

This healthy comforting soup is perfect now that the cold blustery weather here, and literally takes 5 minutes to throw together. Leave it alone for 6 to 8 hours and it will be perfect by dinnertime. You can make it vegetarian by omitting the ham and sausage.
Using the slow cooker omits the overnight soaking that dried beans require. If you have a leftover ham bone toss it in too.

Serve topped with cracked pepper and a slice of warm bread on the side.
This soup was a huge hit in our house, and I think it will be in yours too!

Slow Cooker Split Pea Soup

1- 1 pound bag of dried split yellow peas
1 each carrot, celery rib and onion peeled and diced
1 cup of diced ham
1/2 cup smoked sausage diced (optional)
8 cups of water
1 tsp each of thyme, savory and parsley
salt and pepper to taste
1 ham hock bone

Combine all in a slow cooker, cover and cook on low for 8 hours or high for 4 hours and then low for 2.

Cheers!

Fast Fish

2008-11-11T11:12:00.004-05:00

You know it.
Those crazy evenings.
That all too familiar rush hour dinner crunch where the kids are pestering you about what time dinner is going to ready as they raid the fridge for snacks.
It's tempting to throw in a frozen whatever or call for fast food, but did you know there are healthy dinner ideas that don't require a lot of cooking time and can be on the table in under 20 minutes?

Fish fillets is one of those meals.
Tilapia is one of our favorites. It is a flaky white fish with a sweet flavor.
This dish can be cooked in a nonstick frying pan or baked in the oven.
Add rice or couscous and a green salad and you will have a meal together faster than any pizza driver could make it to your door, and a lot healthier too!

Chili Lime Tilapia

4 Tilapia fillets
zest and juice of one lime
2 tbsp chili powder or to taste
salt and pepper
butter
olive oil

In a skillet heat a splash of olive oil and a pat or two of butter.
Sprinkle the fish call over with the lime zest, chili powder, salt and pepper.
Fry in the oil butter combination until golden brown on the outside and just cooked through. (Or bake in preheated 350F oven)
Drizzle with the lime juice and serve.

Wine Suggestion: Viognier

Cheers!

Pulled Away

2008-11-11T07:44:00.009-05:00

First off let me apologize for not being here for the last month.

Life has become quite busy and hectic around here lately. You know how it is. Especially with the holidays approaching...
So listening to my own advice from my earlier post I have hauled out my slow cooker.
I can toss everything in there and not touch it till dinner time.

This recipe is so easy. If you don't want to make your own sauce as I have done here, you can just use a store bought bottled variety.
Buy a cheaper cut of pork such as a blade or shoulder. They are easier to pull apart and very economical.

Pulled Barbecue Pork

2 tsp minced garlic
1 cup ketchup
1 tbsp Worcestershire sauce
1/4 cup of brown sugar
1/4 cup of bold mustard
1/2 a can of tomato paste
1 tbsp of onion powder or 1/4 cup of minced onion
1/4 cup of molasses
1 cup of apple juice
1- 3 to 4 pound pork shoulder roast

In a bowl combine the first 9 ingredients.
Mix well.
Place the pork roast in slow cooker and pour sauce over top.
Cover and cook on low for 8 to 10 hours.
Remove and place on a platter.
With two forks pull the meat apart into shreds.
Serve on crusty buns with sauce on the side. (Skim fat from the sauce first)

Wine Suggestion: White Zinfandel

Cheers!

Easy as Pie

2008-10-11T14:27:00.016-04:00

I have said it before, Fall is my favorite time of year.

One of my favorite things to do is to go apple picking. We were disappointed this year when our favorite orchard was not offering pick your own this year due to a bad season of rain and wind..
Has anyone else encountered this at your local apple orchards?
Thank goodness I was still able to purchase some apples as they had a few varieties on sale.

In my previous recipes I have used store bought pie crust because I have said I am not good at making my own. That is until my friend shared her pie crust recipe with me. I had no idea it could be so easy and if you own a food processor it is even easier.
This crust is the flakiest lightest I have ever had. It is so much better than commercial store bought types.
Look out, I will be making pie from scratch much more often now!
This is a wonderful alternative pie to top off your Thanksgiving dinner as it is much lighter than pumpkin pie.

Thank you Adriana for sharing your recipe with me.

Happy Thanksgiving Everyone!

Easiest Ever Apple Pie

Pie Crust Pastry

21/2 cups of flour
1 cup of cold hard butter
1 tbs sugar
pinch of salt
1/2 cup or so of ice water

In a food processor add the flour, sugar,salt and butter.
Pulse until crumbly and course.
Slowly add water and pulse until dough forms a ball.
Remove and divide in half (top and bottom crust).
Wrap in plastic wrap and chill in the fridge for 1 hour or overnight.

Pie Filling

6 to 8 apples ( Granny Smith, Macintosh or Royal Gala are good)
1/2 a cup of sugar ( brown if you prefer a less sweet pie)
1 tsp each cinnamon and nutmeg. (You can use more if you like.)

Peel, core and slice apples.
Combine in a bowl with spices.
Roll out pie crusts on a floured surface with a rolling pin.
Place one crust in the bottom of a greased pie pan.
Place apples on top and cover with second crust.
Crimp or twist edges together with fingers.
Cut vents in the top to let steam escape.
If desired you can brush a beaten egg over top and sprinkle with sugar.
Bake in preheated oven at 400F for 20 minutes.
Reduce to 350F heat and bake for a further 35 minutes.
Cool on wire rack.

Cheers!

Smart Soup

2008-09-20T09:58:00.007-04:00

As the saying goes some people eat to live others live to eat.

I have to admit I am the latter. I do not snack at all through the daytime however at night when I am hunkered down in front of the Food Network then the munchies really get to me watching all those great meals being prepared. It is starting to show as well as most of my fall pants are tight at the waist.
So whats a girl to eat in the evening except carrot and celery sticks when trying to drop a few pounds?

Well I have started doing what Weight Watcher members and celebrities have been doing for years, eating Vegetable Soup whenever I get hungry in the evening.
The best part? It is virtually carbohydrate free and very low calorie as well as being high in fiber and nutrients.
This soup is quick to throw together and doesn't require the long cooking time that soups with meat and beans require.
You can vary the ingredients with different types of vegetables such as zucchini. This recipe can be doubled, tripled or made to suit any size. I freeze portions in small containers to last for a few days in the fridge.
This soup also makes a great lunch or light supper.

I am hoping with a stepped up workout program and this soup that those pounds will melt away.
I'll keep you posted!

Low Cal Vegetable Soup

3 large carrots sliced
1 celery stalk sliced
1 sliced onion
3 garlic cloves minced
4 cups of vegetable broth
1/2 cup green beans
1 cup of baby spinach
1/2 cup of peas
1/2 cup sliced mushrooms
1 can of diced or whole tomatoes .
1/2 tsp each of basil, parsley and oregano
salt and pepper to taste

In a large soup pot either spray with cooking spray or add a bit of olive oil.
Saute the carrot, onion and garlic over medium heat until softened.
Add all remaining ingredients. Bring to a boil and reduce heat and simmer for about 20 to 30 minutes.

Cheers!

Smokin'!

2008-09-07T13:11:00.005-04:00

Whenever I go to the butcher or market one of the things I immediately seek out are smoked pork chops.
Once you've tried them you will be a fan forever.
The thing is however they are not an easy thing to find in our city and if you are lucky enough to find some you end up paying around 5 dollars per small pork chop.

I stumbled across gold the other day when I found a smoker box for the barbecue and hickory chips for less than half price at a local hardware store.

Smoking meats is not as intimidating as it looks. You don't even need a fancy smoker box.
Strong tin foil will do. The best foods for smoking are pork, chicken and fish.
They are lighter and less dense than beef. You can lay sprigs of herbs in the smoker box to vary the flavor. You can even get different types of wood chips such as hickory and apple wood that change the flavor of the meat as well. Once you get the hang of it you can try larger cuts of meat such as pork loin roasts and whole chickens.

So with a little preliminary planning your on your way to a smokin' good meal!

Basic Smoked Pork Chops

1 pkg of loin pork chops
2 cups of hickory wood chips
few springs of rosemary

Soak 2 cups of chips in water for an hour or two. Place the wet chips in the smoker box or tin foil poked with holes. Place on the barbecue and heat till the chips begin to smoke (around 2 or 3 minutes). Place the pork chops on the opposite side of the side of the grill that the smoker box is.Turn off the burner under the meat. Cook medium low until chops are rosy pink and done in the center. Keep the lid closed while cooking so the smoke stays inside.

Wine Suggestion: Blush

Peachy Keen

2008-08-22T08:22:00.005-04:00

If you have been to any type of market lately you will know that peaches are in full season right now.

This extremely versatile fruit can be used for canning, baking and incorporated into main dishes.

I have been coming across a lot of recipes for Peach Chicken in magazines and newspapers.

I have tried a few and haven't been too impressed with the end result.

So I played around and came up with my own version and I think it is the best one I have tried so far.

Plan ahead for about an hour of marinating time for the flavors to really blend together.

This company worthy dish would go well with couscous or wild rice.

Perfect Peach Chicken

4 boneless skinless chicken breasts
3 or 4 sliced peaches
1 cup of orange or mango blend juice
1/2 cup maple syrup
1 tsp cinnamon
1 tbsp butter

Divide the juice, syrup and cinnamon between two zip lock bags.

Place the chicken in one and the peaches in the other.

Marinate in the fridge for about one hour.

Remove chicken breasts and discard marinade.

Grill on th barbecue until springy to touch and golden brown.

Pour the all the contents of the bag with the peaches into a sauce pan and heat to medium.

Add the butter and simmer stirring until liquid begins to thicken.

Serve over grilled chicken breasts.

Wine Suggestion: Riesling

Cheers!

Homegrown Goodness

2008-08-21T10:00:00.007-04:00

There is nothing like fresh produce right from your garden.
No waiting in line at the market. No worries on what chemicals your produce has come in contact with through it's trek from an unknown field to your kitchen.
You know that you planted it, cared for it and and watched it grow.
What a feeling of satisfaction and your own produce is basically free and always ripe to perfection.
You just cant beat that can you?
I am excited that my first crop of Cherry, Roma and First Lady tomatoes are all ripe and ready to go.

This combined with my huge basil plant inspired me to create this light and simple vegetarian pasta dish.
It takes very little time to prepare., which is a good thing when it is too hot outside to barbecue.
To chiffonade the basil leaves, simply stack them, roll them up and slice to produce long thin ribbons.

This dish is great for entertaining and could be served cold as a pasta salad.

Fresh Basil and Tomato Penne

1/2 a package of penne pasta
2 garlic cloves minced
1 cup of sliced fresh roma and/or cherry tomatoes
1/2 a cup of basil leaves chiffonade
1/2 cup of good olive oil
salt and cracked pepper to taste

Boil the pasta according to package directions.
Meanwhile in a large wide deep frying pan sautee the garlic and tomatoes in a little olive oil until tender.
Drain the pasta and toss with the tomatoes, olive oil and garlic.
Add the basil, salt and pepper and combine well.
Serve with freshly grated Parmesan cheese.

Wine Suggestion: Sangiovese

Cheers!

Lazy Daze

2008-08-12T09:01:00.010-04:00

I apologize.
I haven't been posting as often as I should.
You see I am still in holiday mode and we are busy renovating our backyard.
I know, sad excuses.

I made this recipe back in July when the weather was warmer and our barbecue was accessible and not at the far back corner of the yard.
This dish is so easy to prepare and full of Caribbean island flavors. I used large wild brown shrimp here but any raw shrimp will work .
While the shrimp is marinating you can prepare the rice.

So put on a bit of Reggae and enjoy the last few weeks of the lazy days of summer.

Island Grilled Shrimp with Rice and Peas

Shrimp Marinade

1/4 cup of olive oil
4 tbsp each of lime juice and orange juice
1/2 tsp of crushed chili pepper or cayenne powder
1 tsp each of minced garlic, honey and brown sugar
pinch of salt
1 pound of large prepared shrimp.

Combine all in a bowl and marinate for 20 minutes to 1 hour.
Cook on a barbecue grill topper until opaque pink color.

Rice and Peas

1 cup of white rice
3 cups of vegetable or chicken broth
1 can of drained rinsed black beans
1/2 tsp of chili powder or jerk spice

In a pot bring the broth and seasoning to a boil add the rice cover reduce heat and cook until rice is tender and broth is absorbed.
Add the beans and mix well.
Serve with grilled shrimp on top.

Wine Suggestion: Gewürztraminer

Cheers!

Cream of the Crop

2008-07-25T13:29:00.020-04:00

I miss making homemade soup in the summer but we recently had a cool rainy day, so I grabbed the opportunity to make a pot of cauliflower potato soup.

The local produce is reaching its peak a this time of year.
I bought a head of cauliflower this week that was the biggest I have ever seen in my life!
You just cant beat the quality and price of buying locally.
You can vary the texture of the soup by pureeing all of it or just half or so.
Adjusting the amount of cheese will determine whether it is thick and hearty or thin and light.

This soup makes a nice light meal with a garden salad and a slice of whole grain bread.
It tastes even better the next day and freezes well.

Cream of Cauliflower, Potato and Cheese Soup

1 large head of cauliflower coarsely chopped
4 small potatoes peeled and diced
2 cup of chicken broth
1 tbsp each of olive oil and butter
1 small onion diced
1 tsp minced garlic
1 tbsp fresh thyme minced
1/2 cup of flour
3 cups of milk
splash of white wine
2 cups of shredded cheddar cheese
fresh minced parsley to garnish
salt and pepper

In a large soup pot cook the cauliflower and potato in the chicken broth until tender.
Meanwhile in a smaller pot heat a the oil and butter and cook the onion, thyme and garlic until soft. Stir in flour and cook until smooth.
Gradually whisk in milk and wine and cook until thickened.
Pour into the large pot of broth and vegetables.
Mix well and reduce heat to low.
Use an immersion blender to puree to your desired consistency. Our you can process in a food processor)
Add the cheese and stir until melted through.
Season to taste and serve with fresh parsley sprinkled on top.

Cheers!

Sittin' On The Can

2008-07-16T13:34:00.014-04:00

We just returned from vacation to Ottawa and Montreal and I am finding it a bit hard to get back into the swing of things.

I guess I got a little lazy eating out at great restaurants and at friends throughout the week. Between the heat and still being in vacation mode I haven't been too enthusiastic about cooking until I came across a cool gadget called a vertical chicken roaster. I'm sure you all have heard of beer can chicken, where you take half a can of beer and place a whole chicken on top and put it on the barbecue. This is the same thing but with more stability. It is optional to use a can or not in the center. I think the chicken perched on the can looks quite comical.

My twin daughters created the barbecue sauce I used to baste the chicken. It has a bit of heat to it that blended well with the flavor of the beer I used in the can.

Vertical Roasted Beer Can Chicken with Spicy Sauce

1- 3 to 4 pound chicken
half a can of beer
~olive oil

Spicy Sauce

8 tbsp Worcestershire Sauce
4 Tbsp ketchup
2 tsp sugar
1/2 tsp southwest spice mix or chili powder
1/2 tsp chipotle sauce
1 tsp salt

Rinse and pat the chicken dry. Place over a half a can of beer or a vertical chicken roaster with the can of beer in the center. Rub with olive oil. Place on a barbecue preheated to medium. Roast for 1 1/4 to 1 1/2 half hour until until internal temperature reaches 180F. After the first half hour begin basting the chicken with the sauce. Using oven mitts remove roaster with chicken from barbecue and let stand for 10 minutes then carefully remove from the roaster.

Cut into serving pieces and serve immediately.

Wine Suggestion: Riesling

Cheers!

Big Ambitions

2008-06-19T19:54:00.013-04:00

I guess I had big ambitions last weekend.

While driving home from the beach we saw a sign advertising local strawberries and tomatoes for sale at a farm.
The strawberries were kind of small but sweet, but it was the hothouse tomatoes from Leamington that caught my eye.
They were large and ripe, and at four dollars for a bag of ten it was a real bargain. Trouble is we cant seem to eat them fast enough as they are ripening quickly.
I created this dish today using the inspiration of scalloped potatoes.
I was really pleased with it and used up over half of the tomatoes.
This dish can be served as a side or as a main vegetarian entrée.

Italian Scalloped Tomatoes

4-6 tomatoes
1/4 cup olive oil
1/4 cup bread crumbs
1/4 cup Parmesan cheese grated
1 minced tsp each of basil, oregano and garlic
salt and pepper
1/4 cup thinly sliced mozzarella cheese

Preheat oven to 375F
Lightly spray a baking dish with oil.
Remove tops from tomatoes and slice thickly.
Layer in baking dish.
Drizzle with some extra olive oil,
In a bowl combine the rest of the ingredients except for the mozzarella.
Sprinkle evenly over top of tomatoes.
Finish the top with the mozzarella and bake in the oven for about 30 to 40 minutes.

Cheers!

Skewer Me!

2008-06-18T20:30:00.008-04:00

I am enjoying barbecue season...so far.
Although it can be very easy to tire quickly of grilled steaks and hamburgers.
I like to use different ways to grill food. Sish kebabs are one of those ways.

Shish Kebabs originate from Turkey. The Turkish phrase means skewer and roast meat. Other countries use different names for them such as the Asian satay, Japanese yakatori and in France they are called brochettes.
I used pork here and marinated it in a Greek marinade. Chicken, lamb or beef can be used as well. The sky is the limit when it comes to the accompanying vegetables. Just about any vegetable that can be grilled will go on a skewer.

You can use washable metal skewers as I have or soak wooden ones in water for 30 minutes that can be thrown away or tossed in the campfire.

Serve on a bed of rice or in a warm pita.

Happy Skewering!

Greek Shish- Kabobs

1 pound of boneless pork cubed

1/4 cup olive oil
4 tsp lemon juice
1 tsp each oregano, minced garlic, sugar
salt and pepper

Mix last 8 ingredients together in a bowl and add pork cubes. Toss to coat and marinate in fridge for at least 1hour.
Thread onto skewers alternating with vegetables such as cubed red and green pepper, onions, grape tomatoes and mushrooms.
Grill turning often until pork is no longer pink and vegetables are roasted.

Wine Suggestion: Riesling

Cheers!

Spud Simplicity

2008-06-13T11:11:00.006-04:00

A staple on most buffet tables this time of year is potato salad.

More often than not it is the creamy variety which can be very filling and can get boring after a while.
It also is a food safety hazard in warm weather if it is the mayonnaise laden type.
A friend gave me this recipe that she got out of one of Jamie Oliver's cookbooks.
I tweaked it a little to suit my tastes.
The olive oil makes it heart healthy and safe to take along on picnics. The dill and capers give it a tangy unique flavour. You can peel the potatoes if you like. I left the skins on for extra nutritional punch.

I love the fact that this salad tastes delicious hot, cold or at room temperature. I also adore the simplicity of it and how easy it is to put together.

I think you will find this salad a refreshing change and will find yourself making it over and over.

Rustic Tangy Potato Salad

8 new potatoes scrubbed or 1/2 a bag of baby potatoes
1/4 cup lemon juice
3 tbsp chopped capers
1/2 a bunch of chopped fresh dill
1/2 a Vidilia onion diced
Salt and pepper to taste
1/2 cup of olive oil

Boil the potatoes until just tender. Chop into pieces .
Mix all other ingredients in a large bowl.
Add the potatoes and toss well.
Chill for 1 hour or serve warm or room temperature.

Cheers!

Best of Both Worlds

2008-06-04T20:26:00.006-04:00

My herb garden is blooming with an abundance of Italian herbs that I love to put in pasta sauce.

I am missing a good pasta dinner but the heavy comfort foods of winter just don't have the same appeal when the temperature outside is soaring, so I created this dish that combines outdoor grilling, my new herbs and pasta.
Eliminating the heavy tomato or cream sauce and just using olive oil keeps it light.
Boneless chicken thighs are very a economical cut and work well in pasta dishes.
Later in the summer you can use cherry or grape tomatoes but for now I just used Ontario hot house tomatoes diced up.
This could also be served as a cold pasta salad for a lunch or picnic buffet.
This is a dish that goes together quickly and will get you out of the kitchen and onto the patio pronto.

Pasta in summer, I love it!

Grilled Chicken Pasta Toss

8 boneless skinless chicken thighs
lemon pepper
1/2 a package of farfalle (bow tie) pasta or pasta of choice
2 tbsp of minced fresh oregano, basil, thyme and rosemary
1/4 cup of extra virgin olive oil
1/2 cup of tomatoes diced
1/4 cup of sliced roasted red pepper
fresh grated Parmesan cheese

Preheat grill.
Sprinkle chicken thighs with lemon pepper and place on grill spread out flat.
Grill until no longer pink in the center.
Meanwhile boil pasta according to package directions.
Slice chicken into strips. Drain pasta and add remaining ingredients including chicken.
Toss together and serve.

Wine Suggestion: Pinot Grigio

Cheers!

Our Secret

2008-06-04T19:21:00.009-04:00

Now that barbecue season is here the grocery store flyers are filled with ads for all the things related to grilling.
Barbecue sauce is one of those heavily advertised items.

Sure it is easy to stock up on various flavors, but have you ever considered making your own? It really is easy and your own sauce won't be filled with preservatives, artificial flavors and colors.
You can have fun experimenting with different ingredients to create unique flavor combinations. I created this sauce with the inspiration of the flavors of Jamaica and brushed it on beef as pictured here.
If you don't have an immersion blender you can transfer the cooled sauce to a blender and then reheat.

The best part is the flavor you create will be a one of a kind, so have fun making that special sauce that may just become a family secret recipe.

Island Sauce

~olive oil
half a chopped onion
2 tsp garlic
1 cup of tomato sauce or ketchup (the latter will make it a bit tangier)
4 tbsp brown sugar
2 tsp chili sauce
1 tsp balsamic vinegar
1/4 cup maple syrup
1/4 cup of rum
1 tsp cinnamon
1 tsp salt and pepper

In a sauce pan heat the oil and add the garlic and onion. Cook until softened. Add the remaining ingredients. Cook stirring for about 10 minutes. If you wish insert and immersion blender and blend until smooth. Brush on beef, chicken or pork and grill. Cheers!

Delicious Deal

2008-05-28T11:14:00.013-04:00

I am a bargain hunter. Everyone who knows me, knows this.

I love to scope out the best deals on everything. I will wait until something is marked way down before I buy it. If it is gone then I guess it was not meant to be.

Markdowns of food is a wonderful way to save money and also try out things you wouldn't normally pay full price for. Quite often meat and bread are marked down long before their best before date.
Yesterday I stumbled upon lamb shanks for half price at the grocery store. I quickly scooped up the last two packages and headed home excited about the prospect of making something new that I haven't made before.

After consulting a few cookbooks and the internet I discovered that pretty much the sky is the limit when preparing these. You can go with an spicy ethnic flair or keep it simple. I chose the latter for my first attempt. This dish pairs well with cous cous, rice or potatoes.
A simple mix herbs and butter rubbed on the shanks followed by 2 hours of simmering in a white wine broth resulted in a meal so succulent my family was darn near licking the plates!

Who says you cant eat well on a shoestring?

Basque Style Braised Lamb Shanks

4 lamb shanks
1/4 cup butter
1/2 tsp each rosemary and thyme
~olive oil
1/2 diced red onion
1 head of garlic peeled and separated
8 carrots peeled cut into diagonal pieces
handful of cut chives
1 can of tomato paste
1 cup of chicken broth
1/2 bottle of white wine
salt and pepper

Preheat the oven to 350F

Soften the butter and mix with the rosemary and thyme.
Rub all over the lamb shanks and set aside. You can also insert some between the bone and the meat if you wish.

In an oven proof dutch oven heat the olive oil and cook the onions until soft.
Add the lamb shanks and brown on all sides.
Add the carrots and chives and toss to mix.
Add the remaining ingredients and bring to a low boil.
Cover and place in oven and cook for 2 to 21/2 hours until meat is tender.
Remove the cover for the last half hour of cooking to reduce liquid and allow to caramelize.

Wine Suggestion: Beaujolais or White Burgundy

Cheers!

Mango Tango

2008-05-22T14:51:00.006-04:00

Canada's food guide says that we are to have 7 to 8 servings of fruits and vegetables a day.
That seems like a lot doesn't it?
I am embarrassed to admit this but I am not huge fan of raw fruit.
I mean I know fruit is good for you and all that but honestly, with the exception of bananas I just don't like the texture and taste. However I just love fruit when incorporated into main dishes. Favorites that come to mind are Apple Pork Chops and Peach Chicken.

Mangoes are an extremely versatile fruit. They go with just about any meat, seafood and quite a few vegetables. This salsa is a great accompaniment to grilled meats or fish or is great just on its own with pita or tortilla chips.
I placed some on top of Rainbow Trout as pictured here and baked it it the oven.
The flavors really blended together beautifully.

What a great way to fit in those 7-8 servings of fruit and vegetables.

Mango Salsa

2 ripe mangoes peeled and diced
1 ripe tomato diced
1/2 red or Spanish onion diced
1 tsp each of minced garlic, basil, parsley, sugar and chili powder.
1/2 tsp each of salt and pepper
juice of 1 lime
1/4 cup lemon juice

Mix all ingredients together in a bowl and let stand for 15 minutes to let the flavors blend. Serve as a condiment or spoon over meat or fish and bake in the oven.

Cheers!

Get Grillin'

2008-05-13T14:57:00.016-04:00

Across the country this weekend barbecues will be fired up grilling classics like steaks, beef burgers and hot dogs.
Why?
Because the first long weekend of the summer finally is here!
In Canada it is Victoria Day weekend, in honor of Queen Victoria's Birthday.
Many also refer to it as "May 2-4" as it quite often falls on the 24th of May but the nick name is given more for the fact that many cases of 24 beers will be consumed by Canadians this weekend.

Hamburgers are classic long weekend fare.
I prefer homemade beef burgers to the frozen commercial variety, which I find taste bland and dry. You can add just about anything to vary the flavor such as barbecue sauces, ketchup, onions, garlic, different herbs and spices.
This is my version this year.
I kept it simple as I prefer to garnish my burger after it is cooked. I just used herbs and Worcestershire sauce.
Choose lean beef as extra lean beef tend to be too dry for grilling. Whole wheat buns keep it low fat and healthy.
Add my Classic Caesar Salad, a glass of red wine and settle back... unwind.

Enjoy your long weekend everyone!

Ultimate Beef Burgers

2 tsp minced garlic
1 tsp each of basil, black pepper, thyme and oregano
1/2 tsp salt
2 tbsp Worcestershire sauce
1lb lean ground beef

In a mixing bowl combine the first 7 ingredients. Mix well. Add the ground beef and mix well.
Form into 4 patties. Place on grill and cook until no longer pink in the center. Place on a bun and garnish with condiments.

Wine Suggestion: Shiraz

Cheers!

Wrapped Up in Love

2008-05-08T14:47:00.013-04:00

This weekend it is Mothers Day.

A time to remember Mom and thank her for all she does with a great brunch or dinner.

Last year I posted a recipe for a seafood crepe recipe that was baked casserole style in the oven. This year I am updating it to a stove top fresh made-to-order version. You can use fresh crab meat or canned.

A flat low sided style pan is best for thin even crepes.
Add a tossed garden salad and a glass of sparkling wine and you have an elegant meal fit for a queen.

Happy Mothers Day!

Crab and Scallop Crepes

Crepe Batter (for 6 crepes)

1 egg beaten
6 tbs flour
1/2 cup milk
1/2 tsp salt

Combine above ingredients in a bowl and whisk until mixed .
Spray a small nonstick pan with cooking spray and heat medium high. when hot pour in about 3 tbsp of batter ..swirl pan until coated. Cook until sides start to lift slightly then flip over with fingers or spatula. When lightly brown invert on to a plate.Place cooked crepes between sheets of wax paper to keep them from sticking together. Repeat process until batter is gone. Keep crepes warm

Seafood Filling

~oil
1 cup of cooked crab meat
1/2 pound bay scallops
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/2 tsp Herbs de Provence
salt and pepper

In a frying pan heat the oil and add the onion and pepper. Cook until softened. Add the scallops and cook until opaque. Mix in the crab and seasonings.
Place filling in the center of a warm crepe and roll up.

Cream Sauce

2 tbsp butter
1/2 cup flour
1 cup cream
1/2 tsp dill(optional)
salt and pepper

Place the butter in small sauce pan and heat on medium. Add flour, whisk to make a roux. Slowly pour in cream while whisking. Simmer on med low heat while stirring till thickened. Add seasonings Ladle sauce over crepes on plate. Serve immediately.

Cheers!

Craziness

2008-04-29T14:52:00.009-04:00

What is going on?

I mean, last week we were all in shorts and sandals and this week
I am back to wearing cashmere sweaters.
Crazy, just plain crazy. I guess that is spring in Canada for you.

Since it has turned cold again I am craving a bowl of something hot and spicy. This is an adaptation of a recipe that was in our newspaper recently. It has all the exotic flavors of North African cuisine.
This dish is very low in fat and high in fiber and because you are using boneless chicken breasts, this stew cooks in less than half of the time that beef or pork stews do.

Lets just hope the weather soon turns like Morocco too!

Moroccan Chicken Stew

~olive oil
1 onion chopped
2 cloves of garlic minced
3 boneless chicken breasts diced
2 peeled and sliced carrots
2 tsp ginger
1 tsp turmeric
1 tsp cinnamon
1 tsp coriander
1 can of tomatoes with juice
4 cups of water
1 can each of green lentils and chickpeas drained and rinsed
salt and pepper
juice of 2 limes

In a large wide pot heat the oil and cook the onion and garlic until translucent.
Add the chicken and cook until starting to brown.
Add the carrots and spices.
Mix to coat everything well with the spices.
Add the tomatoes, beans and water.
Bring to a low boil and reduce heat to simmer.
Cook for 30 minutes to 1 hour.
Season with salt and pepper and serve with line juice squeezed over the top.

Cheers!

Going Green

2008-04-24T10:53:00.019-04:00

There is no doubt about it, "Green" is the buzzword these days.

Everyone talking about ways to change their daily living habits to benefit both us and our earth. In relation to food, one way to be green is to try to buy local produce if you can. This way you support your local farmers instead of produce being trucked from hundreds of miles away in huge gas guzzling transport trucks.

Another way is to buy organic vegetables and meats if your budget and availability allows. Organic produce is grown without herbicides and pesticides, therefore we are not supporting the practice of polluting both our air and the food being treated with harmful chemicals.
If you cant buy organic you can make up a produce wash featured on Oprah's talk show aired on Earth Day. This spray will remove any harmful chemicals from your produce.

In celebration of Earth Day this week and the return of the warm weather, I am featuring two green salads.
The first is a Greek Salad and the second a classic Caesar salad. Both classic summer staples on most summer menus.
Iceberg lettuce is used in traditional Greek salads however I prefer to mix it with the darker more nutritious romaine variety. In the Caesar salad the raw egg and anchovy paste can be optional as some are not fond of these additions.
I have left out amounts on certain ingredients as you can adjust to your taste.

These two salads are perfect on their own as a light summer meal or as a side dish served with a entree such as grilled beef or chicken. I have also added my recipe for homemade croutons. This is an excellent way to use up day old bread.

Kermit was wrong, it is easy being green!

My Greek Salad

washed and dried lettuce greens of choice ( I used Romaine here)
pitted black olives
feta cheese crumbled
red onion sliced
grape tomatoes
cucumber sliced thin(optional)

Dressing

1/2 cup of extra virgin olive oil
1/4 cup of lemon juice
2 tsp fresh minced oregano
1 tsp minced garlic
sea salt and pepper to taste

Combine dressing ingredients in a jar, shake well and chill while you prepare the salad. In a large salad bowl combine remaining ingredients, toss with dressing and serve.

Traditional Caesar Salad

1 large garlic clove
1/2 cup of extra virgin olive oil
1/4 cup of red wine vinegar
2 tsp lemon juice
anchovy paste (optional)
1 raw egg yolk (optional)
salt and pepper to taste
washed and dried romaine lettuce
crumbled cooked bacon
freshly grated Parmesan cheese
croutons
lemon wedges (optional

. Sprinkle a little salt into the bottom of a large wooden salad bowl. With a fork mash the garlic clove in the salad bowl. Add the oil, vinegar, lemon juice salt and pepper. Mix well. (Add the anchovy paste and egg if using at this time too) Add the lettuce, cheese, croutons and bacon. Toss well. Garnish with lemon wedges and serve.

Homemade Croutons

~day old bread such as Italian, focaccia, black olive or similar diced into 1 inch cubes
~olive oil
~sea salt

In a large frying pan heat the oil and add the bread cubes. Cook over medium heat, tossing the cubes until they are brown and crisp. Sprinkle liberally with sea salt. Transfer to a plate lined with paper towels to cool.

Cheers!

A Perfect Marriage

2008-04-03T15:05:00.005-04:00

One of the most common ingredients used in steak marinades and reductions is that of red wine and peppercorns. The flavours marry well and is a classic combination I have loved for years.

For this recipe I used salmon instead of beef for a lighter more seasonal dish.
Be sure to simmer the sauce slowly so that it gets really thick and syrupy.
This would make a perfect dish for entertaining with baby boiled potatoes and carrots tossed with rosemary and olive oil.

Slow Baked Fillet of Salmon with a Red Wine and Peppercorn Glaze.

1 tbsp ginger minced
1 1/2 cups red wine
1/2 cup soy sauce
1/4 cup brown sugar
juice of one orange
1 tbsp cracked peppercorn
~olive oil
1 large boneless salmon fillet

Preheat oven to 275F.
In a small pot combine the first 6 ingredients. Bring to a boil then reduce to medium and cook until thickened and syrupy( about 15 to 20 minutes).
Brush a shallow roasting pan with olive oil. Add the fish and cook in the oven until the skin lifts.
Remove skin and discard. Baste salmon with the glaze and return to oven. Baste one more time while baking for 30 to 40 minutes until the fish is opaque.
Drizzle leftover glaze over salmon and serve.

Wine Suggestion: Barolo

Cheers!

At Last!

2008-04-02T19:11:00.008-04:00

Dare I say it?
Could it possibly be true?
Is Spring really here?

I must say, it sure feels like it! The days are longer, the sun warmer and the snow is just about gone.
This is the time of year I like to change my cooking style from the heavy rich comfort style foods of winter to lighter fare that includes seasonal vegetables.

Asparagus is abundant this time of year. We enjoy it braised and tossed with olive oil and Parmesan, steamed with lemon pepper butter or tossed in a pasta dish.

This pasta dish is perfect for a casual get together. If possible buy Speck style prosciutto. It has a deep smoky flavour and is made from specially raised hogs in Italy.
Rondele or Boursin cheese are soft cheeses with added herbs and garlic. I have noted that it is optional to add them however they will round out the flavours nicely.

Add a salad of baby greens and a glass of crisp white wine.

Happy Spring!

Penne with Asparagus

~olive oil
1 tsp minced garlic
1/2 a red onion diced
1tbs Italian seasoning
1 bunch of asparagus trimmed and washed and cut into 2 inch pieces.
Penne pasta
6 slices of speck prosciutto torn into large pieces
1/4 cup of cream cheese
1/2 cup of light cream
2 tbs Boursin or Rondele cheese (optional)
1/2 cup grated Parmesan cheese

Cook pasta according to package directions.
Meanwhile in a pot bring salted water to a boil, add asparagus and cook until just tender then drain.
In a large shallow pan heat the oil and cook the garlic and onion until softened.
Add the asparagus, prosciutto and herbs. Cook until prosciutto starts to crisp slightly.
Add the cheeses and cream. Bring to a low boil reduce heat and simmer until thickened.
Serve immediately with additional Parmesan on top.

Wine Suggestion: Sauvignon Blanc

Cheers!

Tres Bon

2008-03-10T12:22:00.007-04:00

I am a huge fan of classic traditional dishes that have been around for years.
Coq au Vin is one of them. This French dish has been around for centuries.
Everybody has a different version and this is my spin on it. I prefer to use white wine instead of red as I find the red overpowers the delicate taste of the chicken.

This dish pairs beautifully with mashed potatoes and a warm baguette.

Coq au Vin Blanc
(Braised Chicken in White Wine)

~olive oil
1 onion diced
1 celery rib diced
2 carrots sliced
1 head of of garlic peeled and diced
3 slices of bacon diced
1 chicken cut into 8 pieces with skin removed if you wish
3/4 bottle of white wine
1 cup of chicken broth
3 bay leaves
1 tsp each of rosemary, thyme and parsley
3 bay leaves
salt and pepper

In a dutch oven heat the oil and add the first 5 ingredients. Cook until bacon is starting to brown and vegetables are soft.
Add the chicken and brown on all sides.
Add the remainder of the ingredients and bring to a low boil , reduce heat to medium. Cover partly with a lid and cook for about an hour and half. The liquid should be reduced by at least half.
Remove bay leaves and serve

Wine Suggestion: Chardonnay

Cheers!

The Mexican Way

2008-03-09T16:48:00.013-04:00

Another weekend, another snow storm.
It is a crazy winter this year, one day it feels like spring the next day we get a foot of snow.
I am envious of all who are going south for March Break.
I would love to go somewhere like Mexico or the Caribbean but it was not in the stars for us this year due to our schedule and budget.
So, like they say "when life hands you lemons, make lemonade!"
I took advantage of being snowed in yesterday to create a slow cooking dish that filled my house with the aroma of Mexican cuisine.
This is a variation of Beef Chili but with cubed pork instead of the ground beef. You can use boneless chops or a boneless blade or loin roast diced , the cheaper cuts work well here because of the long cooking time.
The addition of salsa, cumin and coriander give this stew a Mexican flair.
Serve over steamed brown rice.
So for those of you who can't get away, throw a Gipsy Kings CD on the stereo and get cooking and bring a bit of the sunny south to you!

Mexican Spicy Pork Stew

~olive oil
1 pound of cubed pork
1 each onion and green pepper diced
4 garlic cloves minced
2 dried hot chili peppers minced
2 tbsp of cumin
1 tbsp of oregano
1 tsp of coriander
1 can of black beans
1/2 a jar of salsa
1 can of tomato paste
sea salt and pepper to taste

In a dutch oven heat the olive oil and add the onion and green pepper. Cook until softened.
Add the cubed pork and brown on all sides. Add remaining ingredients and bring to a boil, reduce heat, cover and simmer for 2 to 2 1/2 hours until pork is fork tender.
Serve over steamed hot brown rice.

Wine Suggestion: Gewürztraminer

Cheers!

Lighten Up!

2008-03-08T11:46:00.011-05:00

At this time of year a lot of you may be giving up on your New Years weight loss resolutions. That is not hard to do in the middle of a cold dreary winter when all you want to do is eat carb rich hearty comfort foods and are perhaps fighting those nasty viruses going around.

I have previously mentioned how much I adore making pasta sauce.
There is a bit of a twist to this one. Here I given the traditional ground beef style a healthy makeover.
I have replaced beef with extra lean ground turkey which is much lower in fat and higher in protein and regular canned tomatoes with the salt free.
I also have added red chilies which boost the metabolism, lots of fresh garlic and oregano which all strengthen the immune system, anchovy fillets which contain Omega fatty acid rich fish oil and fresh tomatoes to add extra Lypocene.
Replace the white pasta with whole wheat for extra fibre and complex carbohydrates.

Finally pour a glass of heart healthy red wine and add a slice of whole grain high fibre baguette.

There you have it, great tasting comfort food that is good for you.

Healthy Pasta Sauce

~olive oil
1 pound of extra lean ground turkey
1 onion diced
1 red pepper diced
4 large cloves of garlic minced
1 can of unsalted tomatoes
2 tbsp each of basil and oregano
1 dried hot chili minced
5 anchovy fillets sliced
handful of cherry tomatoes
pepper and sea salt to taste
whole wheat pasta of choice

In a large deep pan heat the olive oil and add the onion, garlic and red pepper. Cook until softened. Add the ground turkey and cook until brown.
Add remaining ingredients and bring to a low boil, reduce heat and simmer for 1 hour.
Meanwhile cook pasta according to package.
Ladle sauce over hot pasta and serve.

Wine Suggestion: Syrah

Cheers!

A Taste of Summer

2008-03-08T10:33:00.007-05:00

Oh joy of winter...
Our barbecue is somewhere buried under a huge pile of snow on our patio.
What's one to do when a craving of grilled summer style steak hits?
Why I just pull out my cast iron stove top grill of course!

Cast iron is an excellent way to cook food. The iron transfers from the pan into the food which is better than getting it in supplement form. If you don't have an indoor grill you can use the barbecue or use an ordinary pan. The steaks could also be cooked under the broiler.

Portobello mushrooms are so meaty they can be used in place of the steak for a vegetarian meal. Rosemary is one of my favorite herbs as it so flavourful and is also very high in calcium and iron.
Either dried or fresh work well here.

This dish will have you feeling like you are sitting on a patio on a warm summer night somewhere in the Mediterranean.

Grilled Rosemary Steak with Marinated Portobello Mushrooms

4 eye of round steaks
4 very large Portobello mushrooms cleaned and sliced
1/2 cup olive oil
1/2 cup balsamic vinegar
1/2 cup red wine
1/4 cup of Worcestershire sauce
2 tsp ground pepper
2 tbsp rosemary

Between two shallow glass dishes divide the olive oil, vinegar, wine, pepper and Worcestershire sauce. Add the rosemary to the one that will hold the steaks. Mix both well.
Place Mushrooms in one and Steaks in the other.
Coat well and marinate for 1 hour turning frequently.

Brush a large cast iron stove top grill and cast iron pan with olive oil and heat to medium.
Remove steaks from marinade and place on grill. Cook until desired. (For rare it should feel soft when pressed, firm for medium and very firm for well.)
Pour mushrooms with marinade into the frying pan and cooks until soft and marinade is reduced.

Wine Suggestion: Yellow Tail Shiraz

Cheers!

Super Fish

2008-03-04T13:52:00.005-05:00

Fish is one of the "superfoods" and is one of the most nutritious form of protein you can neat.
It is full of Omega 3 fatty acids which is one of the hottest supplements right now.
Food manufacturers are adding it to just about everything like orange juice , bread, milk and yogurt.

In my ongoing effort to try new types of fish, I came across this one on sale this week.
It is called Steelhead Trout. It looks a lot like Salmon but with the richer flavour of Rainbow Trout.

I simply baked it in the oven and made a simple, spring like sauce to drizzle over top.
Serve small boiled potatoes and green beans along side.

How can something taste this delicious and yet be so good for you?

Steelhead Trout with a Lemon Butter Herb Sauce.

4 Steelhead Trout portions
salt and pepper or lemon pepper (optional)
lemon juice
1/4 cup of butter
1 tsp each of chives and basil
1/4 cup pf white wine
4 tbsp of lemon juice
2 tbsp of cream

Preheat oven to 350F
Spray a glass baking dish with oil and place fish fillets in skin side up. Drizzle lemon juice over top.
Place in the oven and cook until skin peels off easily in one piece.
Remove skin and discard.
Season with salt and pepper or lemon pepper if using.

Meanwhile in a small saucepan melt the butter add remaining ingredients and bring to a low boil.
Reduce heat to medium low and whisk until slightly thickened. Pour into a gravy boat and pass along side with the fish.

Wine Suggestion; Sauvingon Blanc

Cheers!

Comfort & Joy

2008-02-29T13:53:00.005-05:00

I have to admit I am getting tired of winter and all that goes along with it.
The illnesses that have gone through our household, the freezing temperatures and dry winter air all has me yearning for spring.

I have been seeking refuge in my kitchen as hovering over a warm stove creating comfort food for my family chases away the winter blues for me.

This dish is comfort food at it's best. You can use any cut of chicken you wish, I used breasts here.

The sunny flavours of the Tuscany region all come together here with the tomatoes, olives and Italian herbs. You can serve this on its own with warm ciabatta bread or add herbed boiled potatoes and a spinach salad for a heartier meal.

Lets hope spring arrives really soon..meanwhile keep warm in the kitchen!

Chicken Tuscany

~olive oil
8 skinless bone in chicken pieces such as breasts, thighs or drumsticks.
3 cloves of garlic minced
1 each large carrot, celery rib and onion diced
1/2 cup of grape tomatoes
2 bay leaves
1 can of white kidney beans drained and rinsed
1 tbsp parsley
1/2 cup of pitted black olives (optional)
2 tbsp Italian herb seasoning
1 cup of white wine

In a large wide pan heat the oil and add the onion, celery and carrot.
Cook until softened.
Add the chicken and brown on all sides.
Add remaining ingredients and bring to a low boil then reduce heat, cover, and simmer for 30 to 40 minutes until chicken is no longer pink in the centre.
You can remove the cover for the last 10 minutes to thicken sauce if needed.

Wine Suggestion: Chianti

Cheers!

Long Lost Love

2008-02-12T14:36:00.002-05:00

There is one appliance in my kitchen that I don't use often enough, and every time I do I ask myself...Why don't I use this more often?

It is my slow cooker. You know the thing you stashed in the cupboard or basement years ago?
Go dust it off because for the busy family it truly is a blessing.
You can toss the ingredients in the morning before you leave for work and when you walk in the door it smells like your own personal chef has been cooking for you all afternoon.
It is also wonderful on the weekends as well. While you are out skiing or tobogganing or just running errands, dinner is done when you return home.

This dish is a spin on the traditional spaghetti dinner. The pork becomes so tender as it simmers throughout the day that it literally falls apart . No knives needed with this meal!

I think once you make friends with your crock pot it will be a match made in heaven!

Italian Pork Loin In Tomato Sauce.

1 - 2 to 3 pound boneless pork loin
1 each green pepper and onion sliced
1 large can of plain tomato sauce
2 tbsp of red wine vinegar
2 tbsp Italian seasoning mix
3 minced garlic cloves
1 tsp each of fennel, basil and thyme
2 bay leaves
salt and pepper to taste

Place peppers and onions in the bottom of the crock pot.
Coat pork loin with seasonings and place on top of the peppers and onions.
Add the tomato sauce, bay leaves and vinegar.
Cover and cook on low for 8 to 10 hours.
Remove pork loin and slice (unless it falls apart!) return to crock pot to warm.
Serve over hot cooked pasta of your choice.

Wine Suggestion: Merlot

Dream Dream Dream...

2008-01-30T09:34:00.001-05:00

Here we are, smack in the middle of the dreary cold days of winter.

Are you dreaming of warm summer weather and craving a fruity summery type meal about now?
Unfortunately it is going to be a long time until those days are here.
Don't despair , this dish will have you thinking you are in the sunny region of Morocco with the sweet apricots, honey and exotic spices.

You can use chicken breasts or legs instead of the thighs if you prefer.
Cous Cous is a very tiny pasta grain made from wheat available in the rice section of your supermarket. It comes in white or whole wheat, I prefer the latter.

Moroccan Style Apricot Chicken with Vegetable Cous Cous.

~ olive oil
1 package of chicken thighs
1 tsp garlic
1 small onion diced
1 tbsp honey
1 tsp each of cumin, coriander and cinnamon
1 cup of dried apricots cut in half
1 cup of chicken broth

In a large frying pan heat the oil and add the onion and garlic.
Cook until softened.
Add the chicken and brown on all sides.
Add the apricots, broth, honey and seasonings.
Combine well and bring to a low boil.
Reduce heat to medium, cover and cook for about 20 minutes and then remove cover and cook until chicken juices run clear when pierced and sauce has thickened.

Vegetable Cous Cous

~ olive oil
2 cloves of garlic minced
1 small onion diced
chopped vegetables of your choice (carrot, red bell pepper or peas)
1 cup of cous cous
1 1/2 cup of chicken broth
1 tsp parsley
salt and pepper

In a pot heat the oil and add the garlic, onion and vegetables.
Cook until softened.
Add the broth and heat to boiling.
Remove from heat.
Stir in the cous cous, cover and let stand for 5 to 10 minutes.
Fluff with a fork and add the parsley.
Mix well season to taste and serve .

Wine Suggestion: Pinot Grigio

Cheers!

All Glazed Over

2008-01-22T13:49:00.001-05:00

One of our favourite things to do on the weekend is to go for long family hikes with our dog.
We go in all kinds of weather with the exception of rain.

Wintertime I like to put a beef or pork roast in the oven before we head out, on our arrival back we are delighted with the most wonderful aroma as we open the door. I even have put them in frozen!
For this recipe you can use just about any cut of pork roast, boneless or bone in loin, shoulder or sirloin end.
Using a citrus reamer will ensure you get the most juice and pulp from the orange.
It is easy to assemble and tastes like you have been hovering over it all day instead of enjoying a beautiful winters walk in the forest.

Simplicity at best!

Orange Cranberry Glazed Pork Roast with Thyme Savory Brown Oven Rice.

1 2 to 4 pound pork roast
1 tsp of allspice
1 tbs minced garlic
1 can of cranberry sauce
juice and pulp of one orange
salt and pepper

Preheat oven to 300F .
Place the roast in a casserole that has a lid.
Combine remaining ingredients in a bowl and combine.
Spread 1/3 of the mixture evenly over the roast.
Cover and place in the oven for 2 hours if frozen or 1 if thawed.
Remove cover and baste with additional sauce for an additional 1/2 to 1 hour until thermometer reads 155-160F.
Remove from pan and let stand covered in foil.
Skim fat from drippings in pan and then pour into a saucepan and heat to boiling with any remaining cranberry sauce mixture.
Reduce heat and let simmer until thick and syrupy.
Serve roast with sauce on the side.

Thyme Savory Brown Oven Rice

1 cup of brown rice
1 cup of apple juice
1 1/2 cups of chicken broth
1 tsp each of savory and thyme
salt and pepper

Preheat oven to 300F.
In a large casserole dish with lid combine rice and liquids .
Add spices and mix well.
Cover and place in oven.
Bake for 1 hour or until all broth is absorbed.
Fluff with a fork.

Serve both with steamed string beans.

Wine Suggestion: Mission Hill Syrah

Cheers!

Last Hurrah

2008-01-18T16:03:00.000-05:00

One of the things I enjoy most about making a large chicken or turkey is making my own soup stock from the bones.

It is so easy that it will make you wonder why you ever bought the store bought kind.
The stock can be used as a base for soup, in casseroles or to make gravy.

The first recipe is for the stock and the second is my homemade turkey soup.
This hearty soup makes a great light meal on a cold winter night when served with warm rustic bread.

Fragrant Turkey Stock

1 turkey carcass
1 carrot and onion roughly chopped large
3 celery ribs roughly chopped large
About 10 cups of water to cover
3 bay leaves
small handful each of coriander seeds, fennel seeds, salt and peppercorns

In a large stock pot place the turkey carcass. Cover with water and add the seasonings.
Bring to a boil then reduce heat to medium low and simmer for 2 hours. Skim any foam that forms on the top.
Pour through a strainer and refrigerate overnight. The next day you will see a layer of solid fat on the top. Simply remove and discard.
Your stock is now ready to be made into soup.

Hearty Turkey Vegetable Soup

~olive oil
1 small red or white onion diced
1 celery rib diced
2 carrots diced
2 garlic cloves minced
1 cup of rice
1 can of navy beans
diced turkey meat
handful of frozen peas
8 cups of turkey stock
1 tbsp each of parsley , thyme and basil
salt and pepper to taste

In a large soup pot heat the oil and cook the onion, carrot, garlic and celery until softened. add the seasonings and mix well.
Add the stock and bring to a boil.
Add the rice cover and reduce heat to medium and cook until rice is tender.
Add the peas, beans and turkey meat and simmer for about 30 minutes.
Adjust seasonings to taste.
Ladle into bowls and serve with warm bread.

Cheers!

Better Late then Never

2008-01-18T13:55:00.000-05:00

I finally have got around to cooking my turkey.

We celebrated Christmas and New Years out of town this year so my turkey sat patiently in the freezer and waited.
We had the luxury of wallowing in the leftovers for a week, turkey sandwiches piled high with lots of mayonnaise and black pepper, hot turkey sandwiches smothered in gravy all ending with a hearty turkey soup. It was total heaven!
I will be posting the homemade turkey stock and soup next.

Turkeys are not all that difficult to cook although many people will think otherwise. White turkey meat is one of the leanest meats you can eat as well as being extremely high in protein.

You can vary the stuffing ingredients as some prefer a drier stuffing to the rather moist one I have created here. I have left amounts out on some ingredients as much will depend on how big your turkey actually is and personal taste preference in seasonings.

Roast Turkey with Red Onion and Apple Stuffing with Pan Gravy.

1 turkey thawed rinsed and dried with giblets removed.
4 tbsp of butter
1 red onion diced
2 celery ribs diced
2 apples peeled and diced
sage ,thyme, poultry seasoning and parsley to taste ( I use around a tablespoon of each)
1 loaf of day old bread
salt and pepper
chicken broth to moisten stuffing

Preheat oven to 325F Place turkey in a large roasting pan.
You can place the giblets alongside if you wish.
In a frying pan melt the butter and cook the onion and celery until softened.
Add the seasonings and mix well.
Cut up the day old bread into cubes and place in a large bowl.
Add the apples and broth and mix well.
Stuff cavity of turkey and tail end if you wish.
Rub a little poultry seasoning and black pepper over the skin.
Cover and place in the oven. Cook according to the following chart.
Roast turkey weight and cooking chart:
10 – 12 lb (4.5 – 5.5 kg) 3-1/2 – 3-3/4 hours
12 – 16 lb (5.5 – 7 kg) 3-3/4 – 4 hours
16 – 22 lb (7 – 10 kg) 4 – 4-1/2 hours
20 – 25 lb (10 – 12 kg) 4-1/2 – 5-1/2 hours

After the first hour remove the cover and begin basting the turkey every half hour. The temperature of the thermometer inserted into stuffing should read 165F and in the turkey thigh 180F when the turkey is fully cooked.
Remove turkey from pan to a platter and remove stuffing to a serving dish and carve turkey as desired. Place the roasting pan over 2 burners on the stove. Heat the drippings scraping the bits of turkey off the bottom of the pan. Add 1 cup of chicken stock.
Heat to boiling. In a small jar mix 1/4 cup each of flour and water and shake until smooth.
Pour water flour mixture slowly into the hot broth , stirring well until thickened to desired consistency.
Season with sage , thyme, salt and pepper to taste. At this point you may use a gravy separator to remove any fat for a lighter gravy if you wish. Strain gravy into a gravy boat and serve along side the turkey.

Wine Suggestion: Riesling

Cheers!

Back to Good

2008-01-11T14:36:00.001-05:00

The holidays are over.

We are all settling back into our normal routines of returning to work and the kids going back to school.
The over indulging of rich and heavy festive foods has given way to healthier fare.

This dish is one of my favourites. The lean sirloin steaks, green peppers and lypocene rich tomatoes make it healthy and low in fat. It pairs well with mashed potatoes and broccoli.

Once this dish goes in the oven you will have plenty of time for helping the kids with their homework or relax and unwind from a long day at work.

Swiss Style Smothered Steak

~ olive oil
~flour
4 lean sirloin steaks
1 green bell pepper chopped
1 onion chopped
3 garlic cloves diced
1 can of diced tomatoes
1/2 cup of beef broth
1 tsp each of oregano and black pepper

Preheat oven to 350F
Sprinkle flour on a plate and coat steaks evenly on both sides.
In an oven proof dutch oven heat the oil and brown steaks.
In a bowl combine the remaining ingredients and pour over the steaks.
Bring to a boil, cover and place in the oven for about 1 to 1 1/2 hours.

Wine Suggestion: Cabernet Sauvignon

Cheers!

Bonne Année !

2007-12-29T15:50:00.001-05:00

Tourtière is a savoury meat pie that originated in Quebec and dates back as far as the 18th century.
French Canadians have been making this dish for generations across Canada and the Northeast USA, and it is one of Canada's national dishes.
Traditionally served on Christmas and New Years Eve this delicious pie makes a great meal anytime through the winter. You can use a combination of beef and pork or just beef if you wish. I used store bought crust to save time but you can make your own.

This is such a hearty dish that all you need to serve along side is a simple spinach salad and buttered brussels sprouts.

Happy New Year Everyone!

Tourtière

~oil
1 pound each of ground pork and beef
1 small onion diced
1 rib of celery diced
1 clove of garlic minced
1 tsp each of thyme leaves and savoury
1/2 tsp each of ground cloves and allspice
pinch of cayenne
1 cup of beef broth
1 cup of mashed potatoes
1 egg beaten
1 double deep dish pie crust

Preheat oven to 425F In a large frying pan heat the oil and cook the onion and celery until softened.
Add the ground meats and cook until all the pink is gone.
Add the seasonings and mix well, add the broth and bring to a low boil.
Reduce heat and cook for 20 minutes.
Remove from heat and stir in mashed potatoes.
Pour into bottom pie crust in pie plate and cover with the top pie crust.
Make a few vents in the top for steam to escape.
Brush with the beaten egg.
Bake in the oven for 10 minutes then reduce oven temperature to 350 and bake for an additional 40 minutes or until pastry is golden brown.
Serve hot or cold.

Wine Suggestion:Pinot Noir

Cheers!

Layers of Love

2007-12-28T19:19:00.001-05:00

One of the Greek dishes I love is Pastitsio.

This is a super satisfying meal that is great to serve a large crowd.
Similar to Italian Lasagna it had layers of pasta, meat and a creamy white sauce known as Béchamel Sauce. The combination of allspice, nutmeg and cinnamon gives this dish a unique flavour.

It is a bit time consuming to prepare, but it is well worth the effort.

Greek Pastitsio

Meat Sauce

1 pound of lean ground beef
2 tablespoons of tomato paste
1/2 cup of water
2 cloves of garlic minced
1/2 cup diced onions
1/4 tsp allspice
1 tsp each of cinnamon and nutmeg

In a frying pan brown the ground beef and add remaining ingredients and cook for 10 minutes.

Pasta

1/2 package of short tubular pasta such as macaroni, penne or ziti
3 tbsp butter
1/3 cup Parmesan cheese
1/2 cup milk
1 egg beaten

In a large pot boil the pasta until done. Drain and add remaining ingredients and mix well. Set aside.

Béchamel Sauce

4 tbsp butter
4 tbsp flour
2 cups milk
1/4 tsp salt
1 egg beaten
1/2 cup Parmesan cheese

In a sauce pan melt the butter and then add the flour and salt mixing to form a smooth paste. Slowly stir in the milk.
Cook over medium heat stirring constantly until sauce begin s to thicken.
Remove from heat.
Mix in the egg and stir briskly.

Putting it all together.

Preheat oven to 350F
Spray a large deep 9 x 15 or similar size pan with cooking spray.
Spoon half the pasta mixture into the bottom of the baking dish.
Layer the meat mixture over top of the pasta then follow with the remaining pasta.
Finally pour the cream sauce evenly over top so that it covers completely.
Sprinkle with cinnamon and bake in the oven for about 40 minutes until lightly browned.
Let stand for 10 minutes before serving.

Wine Suggestion: Vin De Crete Rose

Cheers!

Get Rolling

2007-12-28T16:09:00.000-05:00

A question to all out there with a houseful of guests this week, are you running out of dinner ideas yet?
Perhaps other's are looking for an elegant New Years Eve dinner idea?

This dish looks like you spent all day in the kitchen when really it just takes minutes to prepare.
You can substitute the stuffing ingredients with just about anything you have on hand.

Serve with steamed white rice or mashed potatoes and green beans.

Stuffed Beef Rolls with Red Wine & Tomato Sauce

1 cup bread crumbs or diced day old bread
1 egg beaten
1/2 each red bell pepper and onion diced
2 garlic cloves minced
1/2 cup of beef broth
1/2 tsp each of basil, oregano, thyme and savoury
salt and pepper
~oil
4 (or as many as you need) very thin beef steaks such as flank steak
1 cup red wine
1/2 cup tomato sauce

Preheat oven to 375F
Combine the first 7 ingredients in a small bowl. Mix well until thoroughly moistened.

Lay out the beef steaks. Place a large spoonful of stuffing on one end of each steak and roll up tightly. Tie with kitchen twine if you like.

Heat olive oil in an oven proof frying pan. Place beef rolls in pan and brown on all sides then place in the oven for 20 minutes.

Remove pan from oven and place back on stove. Remove beef rolls and keep warm.
Pour wine and tomato sauce in pan and heat to boiling stirring constantly.
Reduce heat and cook until thickened. Season with sat and pepper to taste. Return beef rolls to pan and coat with sauce. Serve with sauce over top.

Wine Suggestion: Merlot

Cheers!

Warm Me Up!

2007-12-13T15:56:00.000-05:00

I am sure all the snow we have had over the last two weeks has all the skiers and other winter sport enthusiasts smiling.

After a day spent out in the cold there is nothing better than to come in to a hot bowl of soup. This is a cross between chili, stew and soup and is one of the favourites in our home.
Chock full of vegetables, beans and meat it is a complete meal, just add a crusty loaf of ciabatta bread and a glass of hearty wine.

This is a great soup to serve a crowd after skiing or tobogganing.

Let it snow!

Hearty Hamburger Soup

~ olive oil
1 pound of lean ground beef or chicken
1 onion diced
1 celery rib diced
1 large carrot and 2 potatoes diced
1 can of diced tomatoes
1 can of navy beans
1 can of tomato paste
4 to 6 cups of beef broth
1 tbsp each of oregano, basil and parsley
1 tsp of thyme
salt and pepper

In a large soup pot heat the oil and add the celery and onions.
Cook until translucent.
Add the beef and cook until brown.
Add remaining ingredients, bring to a boil then reduce heat and cook for 2 hours stirring occasionally, adding more beef broth if it gets to thick.
Adjust seasonings.
Ladle into bowls and serve.

Wine Suggestion: Shiraz

Cheers!

Easy Elegance

2007-12-08T13:29:00.000-05:00

During this busy, festive season it is easy to run out of ideas for entertaining.

Here is an elegant main course idea. It is so easy, yet looks like you have been in the kitchen for hours.

Frenched pork roasts make for a very elegant presentation when carved table side.
Serve with roasted garlic mashed potatoes and steamed vegetables.

This is a perfect dish for a holiday dinner party such as Christmas Eve or New Years Eve.

Frenched Pork Loin with A Honey Balsamic Glaze

1 Frenched pork loin roast
~olive oil
2 crushed garlic cloves
1 tsp each of thyme, parsley, and rosemary
1/2 a cup each of balsamic vinegar and honey mixed together

Preheat oven to 450F

Place roast in a roasting pan. Season with the olive oil, garlic and herbs.
Roast in oven for 15 minutes until roast starts to brown.
Reduce heat to 350F and continue to cook basting with the pan juices and balsamic glaze every 20 minutes or so.
Roast until internal temperature is 155F. A three pound roast will take about an hour and a half.
Let stand covered in foil for 10 minutes to let juices settle before carving.

Wine Suggestion: Pinot Grigio

Cheers!

Party Time

2007-12-08T12:26:00.000-05:00

Holiday party season is in full swing!

I am sure everyone is looking for appetizer ideas.
Here are two for you, both are hot dip style appetizers.
The first is a vegetarian variety I made for the first time last night, the second an old standby I have been making for years.
Both of them can be prepared in advance the day before your party and then just heated just before guests arrive.

Happy Holidays Everyone!

Hot Bean and Cheese Dip.

1 can of drained chick peas
2 cups of shredded cheese (I used mozzarella and cheddar)
1 tub of cream cheese
1/2 a tub of sour cream
pinch of cayenne pepper
1 tsp of each of oregano and basil
diced tomatoes
sliced green onion
salt and pepper

In a food processor or blender combine all ingredients except the tomatoes and onions.
Blend until smooth.
Stir green onions.
Spread into a shallow oven proof dish.
Cover and refrigerate at this point if serving the next day.
Heat oven to 350F.
Bake dip until light golden brown and bubbly.
Top with diced tomatoes and serve with sliced baguette or crackers.

Hot Crab Dip

Base:

1 o2 2 cans of crab meat drained
1 tub of cream cheese
1/4 teaspoon of Worcestershire sauce
1 tsp horseradish
1 finely chopped onion

Add any of the following:

green onions or chives
dill weed
parsley
Parmesan
garlic
lemon juice

Preheat oven to 400F
Mix ingredients well and place in oven proof dish.
Bake for 12 minutes and then broil until bubbly.

Serve with sliced baguette, vegetable sticks or crackers.

Cheers!