Making Do

Its been a very busy summer around our house. Between some minor house projects and traveling I haven't had the time to post anything new. To be honest I really haven't been cooking anything exciting...just kinda throwing stuff on the BBQ and tossing up a salad. 

We rented a cottage up north for a week. While we had some nice days to be out on the lake we also had lots of rainy days that sent us packing a day early.

I hadn't planned a lot of indoor meals that week as I thought the weather was going to remain dry and warm and the cottage had a great grill on the deck overlooking the lake. Well after two rainy days ( and I mean heavy downpour rain with winds!) by the third I was going to have to be creative and find a way to prepare the pork chops I bought for grilling outside in the cottage. I didn't have very much in the way of spices with me so I made do with what we had left.  I came up with a spicy sauce made from a can of beans and a few things in the fridge. We really liked how it turned out and will definitely make it again.

Cottage Pork Chops

• 4 boneless pork loin chops
• 1 can of brown beans
• 1/2 each green pepper and onion diced
• 1/2 a bottle of original bbq sauce
• 1tbs Tex Mex Seasoning
• 1 tsp each salt and pepper

Preheat oven to 325F

Combine all ingredients except pork chops in a 9 x 11 baking dish.

Nestle the pork chops in the sauce and spoon some over top.

Bake in the oven for 1 hour.

Serve with rice or mashed potatoes.

Wine Suggestion: Riesling

Cheers!

Fresh

We all love to cook in our house. 

Every once in a while we haul out our pasta maker which was a wedding shower gift many years ago and get to work creating an authentic Italian dinner.

Everyone pitches in creating the long sheets of pasta and preparing a delicious sauce.

The last time we did this we made a stuffed ravioli.

It sounds labor intensive but well worth the effort.

Here is how we put it all together. ( The pasta recipe is from Ricardo Larrivee on Food Network Canada)

Stuffed Fresh Ravioli with Capriccio  Sausage Sauce

Pasta

• 4 eggs
• 2 1/2 cups pf flour
• 1 tbsp olive oil

 Place the flour on a flat surface. Make a well in the centre. Break the eggs into the well and add the oil. Using a fork, lightly beat the eggs and oil, gradually mixing them with the flour. When the dough becomes too thick to work with the fork, continue with your fingertips and then your hands. Do not use too much flour. Knead the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading. Let stand for 30 minutes before rolling.  If you have a pasta machine, follow the manufacturer’s instructions for rolling and cutting.

Filling

• 2 cups of baby spinach leaves
• 4 large mushrooms diced
• 2 tbsp minced garlic
• salt and pepper

 In a skillet heat a bit of olive oil and add garlic, mushrooms and spinach. Cook until all is wilted. Season with salt and pepper. Set aside

Sauce

• 1 jar of tomato puree
• 1/2  can of diced tomatoes
• oregano and basil to taste
• 1 diced capricccio sausage.

Combine all in saucepan and heat slowly. Let simmer while preparing pasta and filling.

Assembly

As shown in the photos, lay out the sheets of pasta.  Place the filling on the one side pasta spaced evenly apart . Add a mozzarella cube on top if you wish. Dip your finger in water and run around each filling. Fold over the other half. Press to seal each section.

Cut with a zigzag cutter into squares.

Bring a large pot of salted water to a boil. Cook pasta for two minutes or until they float to the top. Lift out with a slotted spoon and serve with the sauce over top.

Wine Suggestion: Sangiovese

Cheers!

Ham It Up

I love Easter because for me it means Spring has finally arrived.

Although I have had turkey and roasts on Easter to me this holiday is all about ham.

You can use whatever ham you like here, bone in, boneless, precooked or not. Just follow the instructions on the wrapper for cooking instructions.

I used an uncooked bone in ham here. I created a delicious glaze from ingredients I had on hand including some sherry I had to use up.

Nothing goes better with ham then scalloped potatoes or potato gratin if you add cheese.

A Mandoline makes slicing the potatoes and onions thin super easy. Just remember to use the safety holder between you and the vegetable!

Happy Easter!

Roast Ham with a Brown Sugar Sherry Glaze with Potato Gratin

• 3 to 6 pound bone in ham
• 1 cup of brown sugar
• 2 tbsp Dijon
• 1/2 cup of sherry
• 1 tsp cinnamon
• 1/2 tsp of nutmeg
• 1/4 cup of apple juice

Preheat oven to 350 F

Place ham in roasting pan and place in the oven.

In a sauce pan combine the rest of the above ingredients. Heat over medium heat until thickened.

During the last half hour brush the ham periodically with the glaze.

Cook until internal temperature reached 160F.
Slice and serve with Potato Gratin.

Potato Gratin

• 2 pounds of potatoes sliced thin.
• 2 onions sliced thin
• 4 tbsp olive oil
• 1/4 cup of flour
• 1 1/4 cup of milk
• 1/2 cup of cream
• 2 tsp minced garlic
• parsley
• salt and pepper
• shredded Parmesan cheese

Preheat oven to 350F.

Wash and slice potatoes as thin as possible.

Slice onions thinly as well.

In a saucepan heat the oil. Add the flour to make a smooth roux.

Add the cream and milk while  whisking until you have a creamy sauce.

Add the garlic and salt and pepper.

Rub a casserole dish with softened butter.

Layer the potatoes and onions.

Pour the sauce over top.

season with parsley and salt and pepper and add cheese over top.

Bake in the oven until bubbly and golden (about an hour)

Wine Suggestion: Riesling

Cheers!

Rehash

St. Patrick's Day is on the weekend as I am sure you already know.

I know a lot of you will be making corned beef dinners and the like.

For those of you that don't have hours to make a large Irish dinner this  is a quick way to get your corned beef fix this weekend.

Corned beef hash can be served for any meal of the day, breakfast, brunch, lunch or dinner. It is easy to prepare and is limitless in variations. It is a great way to use up leftovers as well. 

Hash was created during the war when rationing of food was in place. It was a cheap way to get a bit of meat into the diet and still be a satisfying meal.

So whatever you are serving this weekend... Happy St. Patrick's Day everyone!

Corned Beef Hash

• ~oil
• 1 onion diced
• 1 diced red pepper
• 1 can of corned beef flaked 
• 1/2 a package of frozen hash browns or a cup of cooked leftover cubed potatoes
•  2 tbsp parsley
• 3 eggs scrambled
• salt and pepper to taste

In a skillet heat some oil and add the onions and peppers. Cook until softened

Add the meat and potatoes and parsley. Cook until potatoes are golden and it is all heated through.

Scramble the eggs in a bowl.

Move the hash to one side of the pan.

Add the eggs and cook until done then combine with the hash.

Serve with ketchup or chili sauce.

Beverage Suggestion: Guinness Beer

Cheers!

Soup's On!

It has been such a mild winter I haven't made nearly as much soup as I normally do. The other day I was thinking I miss a hearty bowl of soup, so I pulled out my soup pot and got to work.

I chose to make an Italian Minestrone, something I haven't made before.

It is a thick hearty stew like soup made with vegetables, pasta and beans. It is as common on tables in Italy as pasta.

You can add ground beef or sliced sausages if you like. I just used a bit of Italian salami for flavor. The cheese rind is what is leftover when you get down to the end of the Parmesan cheese. It gives soups extra flavor as it melts during cooking.

This makes a great weekday supper, all you need is a slice of bread and your meal is complete.

Italian Minestrone Soup

• 1 onion diced
• 2 celery ribs diced
• 3 carrots sliced
• 2 tbsp minced garlic
• 1/2 cup of diced Italian salami such as Sopressata
• 1 tbsp each of basil and oregano
• 1 can of white kidney beans drained
• 1 can of chick peas drained
• 1 can of tomatoes
• 1 cup  of small pasta of choice ( I used bows)
• 1 Parmesan cheese rind
• 1 900 ml carton of chicken broth
• grated Parmesan for garnish

 In the soup pot add the olive oil and heat over medium heat.

Add the onion, garlic and celery.  Cook until softened.

Add the meat, oregano and basil. Combine and cook for about 3 minutes.

Add the beans, tomatoes, pasta, cheese rind and broth.

Bring to a low boil, reduce heat and simmer for about and hour to an hour and a half.

Season to taste. 

Ladle into bowls and garnish with Parmesan cheese and serve.

Wine Suggestion: Traminer

Cheers!

 

Vote

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...

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

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

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

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!