Soul Food

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

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

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 1/2 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

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

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 to 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

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

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

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

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

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!