A little Cuba

A little Cuba

I mentioned last week we have been ordering and enjoying meat from Niku Farms. They sell pasture grain fed meats that are raised locally.

I have been trying new cuts of beef I haven’t had before such as skirt steak. It is a lot like flank steak in texture, so it needs marinating or braising to relax the fibres. The day I made this was rainy and cold, so I found a dish to warm body and soul. Cuban fare is a mix of Spanish, African and Caribbean flavours. The influence of the sunny south are abundant in this recipe with the peppers and seasonings which you can vary to suit your tastes.  
This recipe can be made in a crockpot on low for 8 hours. I chose the oven as I made this dish in the afternoon. I served over rice but I’m sure beans or potatoes would work well here too.

Hoping this dish will transport you back to past and hopefully future warm sunny vacations.

Cheers!

Slow Braised Cuban Skirt Steak

·        2 pounds skirt steak trimmed of fat

·        1 cup beef broth

·        1 large onion chopped

·        1 yellow pepper chopped

·        1 carrot chopped

·        4 minced garlic cloves

·   1 tablespoon each smoked paprika, cumin and oregano

·        1 tsp red pepper flakes

·        Salt and pepper to taste

·        Lime juice to drizzle over

·        Oil

Preheat oven to 350F

In an oven proof dutch oven add a good glug of oil and heat.

Add the steaks and brown on both sides.

Transfer to a plate and set side.

Add the vegetables and sauté until starting to soften.

Add the spices and then pour in the broth.

Deglaze the pan by scraping any bits on the bottom.

Add back the steak and any juices, cover and place in the oven.

Cook until meat is falling apart about 2 to 3 hours.

Shred the meat with two forks or slice against the grain and serve with the sauce over hot rice. Drizzle lime juice over top.

Wine suggestion: Tempranillo  

Some change for the better

These are crazy times.

Covid 19 has impacted pretty much everyone and everything on the planet, including how we work, play, shop and eat.
I have asthma and the thought of getting this virus has me pretty freaked out. I have pretty much gone to buying everything exclusively online and as a result have discovered some local businesses I didn't know existed. I will be continuing to buy from them when this all over.
Now it is more important than ever to shop local and support London and Ontario so these places can stay in business.
First up is wine cider and beer. I have no desire to stand in line at the local LCBO. I searched for places online that deliver straight to your home and not the post office . First place we ordered from is Shiny Apple/Small Talk Vineyards. They delivered a case of 24 cider and 2 bottles of wine within  a week to the doorstep. I love their 2017-Burning-Ambition-Gewurztraminer-Riesling! Will be reordering soon for sure!
Next up the well known Peller Estates. Again straight to the door within a week. They carry Wayne Gretzky wines, beers and whiskey. His 99 Lager tastes just like Stella Artois! I'm now a big fan!
Flour has become a hot commodity around the country as everyone has begun baking bread.
I came across this little local company called On the move organics. This  company runs out of London Ontario's old east village  . You can get pretty much everything from them from vegetables and fruit to flour. They sell meat,  dairy and London brewing beers as well. I sourced some local flour from Arva Flour Mill through them as well as some beautiful huge heads of garlic. We are now huge fans of this bread recipe. I may never buy bread again! Thankyou Michael Smith!

Finally I found this subscription based meat company called Niku Farms. They deliver a custom built box of meat to your door once a month. They offer grass fed organic bison, beef, chicken, lamb and pork. We have had the duck breast, brisket and skirt steak so far and was amazing! I plan on posting recipes shortly.
The meat is far beyond the quality of grocery store meat and all comes from local farms in the area.

I'm continuing to find more and more local businesses that deliver. Don't forget to support your local restaurants and order takeout for a break from the kitchen too!

In every bad situation we have to find some good and for me finding these little gems has hepled make a bad situation a bit better.

Stay Safe 😷

Cheers!

In Short of It

I love trying different cuts of meat. Two of my favorites now are oxtail and beef short ribs

I find both much cheaper and easier to find in Asian food markets. I was lucky to score a large package of short ribs for four dollars on the weekend. When cheap cuts of beef on the bone are braised for hours in the oven submerged in liquid the result is fall off the bone melt in your mouth meat.

St. Patrick’s Day fare is often hearty fare like braised meats and potatoes paired with dark ales and stouts. Perfect for the blustery March weather.

This dish is now one of my favorites and combines all the above components for a wonderful St. Patrick’s Day meal.

Ale and Molasses Oven Short Ribs

  2 ½ lbs beef short ribs

oil

2 cups chopped onions

  2 tbsp minced garlic

  1 tsp dried sage

  ½ can of tomato paste

  2 tbsp molasses

  I can of dark beer (I used a coffee infused one)

  1 cup beef stock

 1 tsp browning liquid (optional but makes the gravy nice and dark)

Preheat oven to 325F

In an oven proof Dutch oven heat a few glugs of oil and brown the ribs on all sides.

Remove and set aside on a plate.

Add onions and garlic and cook until onions are tender.

Add and combine remaining ingredients.

Add ribs back in and bring to a simmer.

Cover and place in the oven for 3 hours.

Remove lid for last 15 minutes or so if liquid not reduced enough.

Serve over mashed potatoes. Sauce over top. 

Wine or Beer suggestion: Shiraz or Guinness

Cheers!

Hot Stuff

As I write this wind and snow is blowing outside my window, so this recipe has me thinking about the warm south.

Homebound on another winter storm day this week I created this hearty southwestern style chicken stew. The hot peppers I was recently given as my inspiration.

A huge jar of jalapenos, can of chipotle peppers in adobo sauce and tabaco sauce are now in my possession. My mission is to find ways to use them up.

I used boneless chicken breasts in this stew as it was what I had on hand however boneless thighs can be used instead. 

You can adjust or omit the jalapenos to suit your taste

Southwestern Chipotle Chicken Stew

·       oil

·       2 pounds of boneless chicken cubed

·       1 onion diced

·       1 carrot diced

·       1 red bell pepper diced

·       1 tbsp. minced garlic

·       2 canned chipotle peppers in adobo sauce chopped

·       1 tsp cumin

·       I can of small red kidney beans

·       I cup white rice

·       I can diced tomatoes

·       1.5 cups chicken stock

Preheat oven to 300F

Heat oil of choice in oven proof dutch oven

Add the chicken and vegetables and sauté until lightly browned.

Add seasonings, hot peppers, rice, beans and tomatoes and combine.

Bring to a low boil and then place in oven for about 3 hours.

Wine Suggestion: Spanish Tempernillo

Cheers!

Super Dip

Super Dip

Super Bowl Sunday is here again!

Many of us will be gathering with friends to watch the game and nosh on fun foods like pizza, nachos, wings and chili.

I’m taking this Layered Mexican Dip to our gathering today. There are many versions of this dip around and ingredients can be substituted with the items I’ve listed below.

It is quick to assemble but does require a few hours chilling time.

Cheers and enjoy the game!

Layered Mexican Dip

• ·         1 can of black beans or red Mexican beans 
• ·         1 tbsp of Tex Mex spice blend or chili powder 
• ·        1 pkg cream cheese softened
• ·        1 cup sour cream
• ·         1 cup shredded cheddar cheese
• ·        Garnishes for the top choose diced tomatoes, sliced green onions diced red onion, black olives, shredded lettuce, salsa, corn, chipotle peppers, diced green or red peppers.

Puree or mash the beans and add the seasoning. Mix well.

Spread on serving plate of choice.

Mix the cream cheese and sour cream. Spread on top of the beans.

Cover with the shredded cheese.

Garnish with topping of choice.

Chill in fridge for at least 2 hours.

Serve with tortilla chips on the side. My preferred brand is Que Pasa. Found in the organic section if most supermarkets. I find these the best for flavor and size. They are all-natural just corn, oil and salt, nothing else!

For more information go to www.quepasafoods.com

3 Years

Almost to the day. 3 years since I have posted here. A lot has happened since then, new career, kids grew up and life got busy. I'm not even sure folks read blogs like this anymore do they?
Anyway today I found myself home with a day off and it is cold, windy and snowing like crazy. As usual I found refuge in the kitchen making a hearty dish to warm body and soul.
So I thought I would dust off this old blog and give it new life with some changes though.
 I will not just be posting recipes. I will post my reviews of restaurants and food related products and equipment as well.

With that said I give you today a different version of a previous post of Coq au Vin from a long while back.
http://hallinthekitchen.blogspot.com/2008/03/tres-bon.html

I've made a heartier version here with red wine and brandy. Perfect for a -20C degree day like today. You can adjust amounts for your needs. (I'm just cooking for two most days now)
It is good to be back!

Coq au Vin

• 1 pound chicken parts (legs/ thighs )
• 2 cups of red wine
• 1 cup chicken stock
• 1/4 cup diced bacon
• salt and cracked pepper
• 1 red onion diced
• 6 large white mushrooms chopped
• diced celery stock with leaves 
• 3 carrots sliced
• 3 tbsp minced garlic
• 1/4 cup flour
• 2 tbsp tomato paste
• 1 ounce brandy
•  2 tbsp thyme
• 3 bay leaves
• ~ oil (grapeseed, olive or vegetable)

Preheat oven to 325F
In a large cast iron or regular dutch oven heat a few glugs of oil.
Add the bacon and fry until crispy, remove and reserve.
Add the chicken and brown on all sides. Set aside with the bacon.
Add the onion, celery,mushrooms, garlic and carrots and saute until soft.
Add the flour and tomato paste and cook for a minute stirring.
Slowly add the brandy and stir to deglaze the pan.
Add the wine, broth, thyme and bay leaves.
Add back the chicken and bacon, bring to a low boil .
Cover and place in oven. Cook for about 2 hours or until chicken is pulling away from the bones. Remove bay leaves and serve over mashed potatoes or rice.

Wine Suggestion: Cabernet Sauvignon

Cheers!

Cosy

I love cosy winter mornings hanging around the kitchen drinking tea and reading the paper.

It's a perfect time to have something in the oven that warms up the room.

This breakfast brunch recipe I recently came across in my collection I had forgotten about.

It's so easy to throw together and pairs well with bacon or sausages.

You can decide what type of cheese to use depending on your preference of taste. I used extra old cheddar and Asiago here. 

Happy Sunday !

                                                      Sunday Brunch Bake

• 1/2 loaf of French bread sliced and buttered then cubed
• About 3 cups of shredded cheese of choice
• 7 eggs beaten
• 2 cups of milk
• Teaspoon each of mustard powder and worcheshire sauce
• 1/2 tsp of curry powder

Preheat oven to 350F

Place buttered bread cubes and cheese in ungreased casserole dish

Combine remaining ingredients and pour over the bread and cheese 

Bake in the oven until puffy and golden.

Cheers!

Perfect Pesto

My basil plant grew like mad while we were on vacation this year so I took the opportunity to make pesto, a favorite in our house.

You can vary the ingredients from the ones I have used here. (I am not a fan of pine nuts so I substituted walnuts.)

I also add spinach to soften the favour a bit.

I haven't really made specific amounts here as it depends on how much you want to make and how much basil you have. My recipie made one large and one small mason jar.

We love pesto tossed with gnocchi or pasta, but spread on warm Italian bread is the best!

Enjoy the basil while it is at its peak for the frost will soon be here .

Basil and Spinich Pesto

• Approximately 2cups of basil
• 1/2 cup or so of  spinach 
• A few cloves of minced garlic 
• 1/4 cup of walnuts
• 1/2 cup of asiago cheese
• Olive oil
• 1 tsp lemon juice
• Salt and pepper to taste.

Blend basil, spinach, walnuts and add  olive oil in blender or food processor until desired consistency is reached.

Add salt,pepper, and lemon juice and mix well.

Place in jar and cover tightly.

Enjoy!

Rush

 It seems like the minute Thanksgiving and Halloween are over we are bombarded with Christmas.

I'm still trying to get through the Halloween candy and leftovers from Thanksgiving in the freezer. I just came across two cans of pumpkin pie filling that never got used this Thanksgiving so, not wanting to make pie I searched the Internet and my cookbook library for a recipe for soup.

I came up with nothing as all the recipes called for pumpkin purée which is unsweetened (my cans contained sugar).

I decided to wing it and make my own creation. We were all really pleased with the end result. 

The sweet pumpkin really paired well with the middle eastern spices. 

Really quick to prepare this would be perfect after a long day rushing to do get Christmas shopping done in the cold.

Curried Pumpkin Soup

Splash of olive oil

Small onion diced

1 minced garlic clove

 6 cups chicken broth

2 cans pumpkin pie filling 

2 tsp curry powder

1 tsp cumin

1/2 tsp cayenne pepper

Heat the oil in a heavy soup pot.

Add onion and garlic and sautée until soft.

Add remaining ingredients and mix well.

Bring to low boil, reduce heat and simmer for about 30 minutes.

Use an immersion blender to purée onion if you wish.

Serve and enjoy!

Wine suggestion: Gewürztraminer 

Cheers!

Learning Curve

We are on holidays this week and getting a lot done around the house. Today was rainy so we ran errands and then I found myself puttering around the kitchen afterwords. A visit to our local Italian bakery and deli inspired me to try making my own olive tapenade, something I've never done before.

I am pleased with the result and plan on making different variations.

By the way I installed blogger on my iPad.  This is my first posting using it. It may look different..please bear with me while I get the hang if it! 

Black Olive Tapenade

I cup pitted sliced black olives

2 tbs parsley

1/8 cup of olive oil

2 tbs lemon juice

2 tbs capers

1 garlic clove minced

2 anchovy fillets

1tsp Dijon mustard 

Salt and pepper to taste

Combine all ingredients in food processor and pulse until blended.

Serve on bread or crackers. Will keep in fridge in a jar  for about two weeks.

Cheers! 

Real Men Do Eat Quiche

Although its been around forever..quiche had its heyday years ago back in the 80's and 90's. It was popping up in cookbooks and restaurant menus everywhere.

I must admit I have forgotten about it until last weekend when I was looking for something different to make for brunch, instead of my usual frittata.
I created this hearty layered version using leftover potatoes from the night before.
It took no time to assemble.
I know I should have made my own crust but I had a ton of yard work to get too so I cheated and used a store bought I had in the freezer.
This could be served for supper as well with a salad.
My husband loved it and asked for it to be served more often.
So there you go...contrary to that popular 80's book, real men do eat quiche!

Layered Ham and Potato Quiche

• pie crust
• cold sliced potatoes
• sliced cooked ham
• shredded sharp cheddar cheese
• sliced green onions
• 5 beaten eggs for each quiche with cream and parsley mixed in. 

Preheat oven to 425F

Layer ingredients in pie crust in order given.

Bake for 15 minutes at 425F

Reduce oven to 350F and cook until golden and eggs are set (about 20 to 30 minutes)

Cheers!

Buried Treasure

While rooting around in my deep freezer the other day I found a bag of small packages of roasted tomatoes  from last fall. I was very pleased as I thought they got all used up.  I thawed a bunch and created this Mediterranean inspired dish.
If you don't have any on hand you can roast any type of small tomato in the oven quicker than I did previously...just turn the oven up to 375F and roast for about 30 minutes.
They will be a little more moist but that is fine for this recipe.

I chose quinoa for my starch here however, couscous, rice or a short pasta would work well here too.
It  really does pay off to tuck things away in the freezer to enjoy when certain vegetables or fruit are out of season.

Roasted Tomato Chicken over Quinoa

•  ~olive oil
• 4 boneless chicken breasts
• 2 cups of roasted tomatoes
• 1 tsp Italian seasoning
• 4 green onions sliced
• 1/4 cup red wine vinegar
• 1/2 cup sliced black olives
• 1 1/2 cups chicken broth

In a large deep skillet heat a bit of olive oil and brown the chicken.
Remove to plate and set aside.
Over medium high heat deglaze the pan with the red wine vinegar.
Add remaining ingredients except quinoa and combine.
Arrange the chicken breasts on top of the mixture in the pan.
Bring to a low boil then reduce to a medium low.
Cover and cook until chicken is cooked through and sauce is thickened a bit.
Meanwhile cook quinoa or starch of choice according to package directions.

Serve chicken over quinoa.

Wine Suggestion: Chianti

Cheers!

Life as we know it...

Life has been a bit crazy so I took a bit of hiatus from Hall in the Kitchen..but wow... four months go by fast don't they?
The hot topic of conversation these days is the long harsh winter we are having. Has anyone heard of the term Polar Vortex until this year? I know I haven't!
All I want to do is either sit in front of my warm fireplace or cook comfort foods in the kitchen.
That said here are two hearty dishes to help us get through the last few weeks of the "Polar Vortex" winter we are having.

Savory Veal Scaloppine

Over Rice

•  ~olive oil
• 1 pound of thin sliced veal
• 1  can of diced tomatoes
• 1 diced onion
• 1 diced red pepper
• 1 tbsp minced ginger
• 1/4 cup of hoisen sauce
• 1/2 cup of beef broth
• rice

In a large deep pan  heat a few glugs of olive oil and brown the veal lightly on both sides.
Add remaining ingredients except rice ,cover and cook on medium low heat for about 45 minutes to an hour. Veal should be fork tender.
Meanwhile cook rice according to package.
Serve veal over the hot rice.

Sausage Penne

•  ~olive oil
• 1 lb of mild Italian sausage
• 1 orange pepper chopped
• 1 onion chopped
• 2 tbsp minced garlic
• 2 tbsp Italian seasoning
• 1/4 cup of olive oil
• 1/4 cup of flour
• 1 cup each of  milk and cream
• salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• penne

In a large deep pan  heat a few glugs of olive oil and cook the sausages until browned.
Remove and slice. Add the vegetables to pan and cook until softened.
add the sausages back to pan with Italian seasoning and toss together.
Cover and cook on medium low until sausages are cooked through and no longer pink in center.
Meanwhile boil the pasta according to package directions while you make the cream sauce.
In a small saucepan  heat the olive oil.
Add the flour whisking until smooth .
Add the milk or cream whisking until the cream sauce is to your desired consistency. Add the cheese and mix well. Season with salt and pepper.
You can add oregano or basil if you wish.
Drain the pasta.
Add the sausage mix and then the cream sauce, toss together and serve with fresh ground pepper and Parmesan cheese on top.

Wine suggestion for both dishes: Malbec

Cheers!

Switch it Up

Thanksgiving weekend will see many tables filled with the traditional turkey and ham.
Why not switch it up this year with something different? 
If your gathering is small a leg of lamb is perfect and is far less work than a turkey.
Grilling creates a nice crispy layer on the outside and really brings out the flavour.
Place a foil pan underneath the rotisserie to catch the drippings for gravy.
Anything goes on the side, potatoes, rice, squash ect.

Happy Thanksgiving!

Greek Style Grilled Lamb

• leg of lamb
• 1 head of garlic peeled and sliced
• olive oil
• oregano
• lemon juice
• pepper  

 Make slits in the lamb with a small knife and stuff the slices of garlic all over the lamb.
Mix remaining ingredients in a bowl and rub all over the lamb.
(if you have time you can marinate the lamb in the fridge for a few hours.)
Place lamb on the rotisserie and cook until done.
Let rest for 10 minutes before carving.

Slice and serve with gravy recipe below if desired.

 Gravy

In a saucepan heat the lamb drippings. 
Add 1/2 cup of chicken stock. 
Add 1 tsp each of rosemary, oregano and mint.
Season to taste with salt and pepper.
Bring to low boil. In a small jar mix 1/4 cup each of flour and water and shake until smooth. 
Stir into boiling liquid to thicken to you liking.



Wine Suggestion: Shiraz

Cheers!

Indulge

Every year my husband goes an annual fishing trip with the boys, so I  invite my friend over for a girls weekend.
We enjoy  treating ourselves to shopping, manicures and indulge in good food and wine.
This year I had quite a bit of  brie on hand so I created this decadent dish for Sunday brunch.
You could vary the cheese to suit what you have around such as Camembert or Gorgonzola.
I served this alongside crispy bacon and toast but  could  also be served with a green salad on the side.

Baked Brie Eggs with Herbs

• 10 eggs
• 1/4 cup of cream
• small bunch of fresh chives and basil chopped fine
•  1/4 to 1/2 a pound of brie cheese sliced
• salt and pepper

Preheat oven to 400F

Butter a baking dish.
In a bowl whisk the eggs with  the cream.
Add the herbs and salt and pepper and mix.
Pour into the baking dish and arrange the cheese slices on top.
Bake in the oven for 30 minutes or until eggs are set and top is golden.
Slice into squares and serve.

Wine Suggestion: Champagne 

Cheers!