Emily Richards Cooks

Delicious Appetizers to share with Friends

2011-10-20T10:05:00.000-07:00

I had a great time at Eat to the Beat this year. It is such a special event that I am proud to be a part of. It was my seventh year and my sister has been by my side to help me get things ready and feed the masses! This year we served up tasty rye and flax crackers with Apple Onion Compote and Balderson 3 year cheddar. Many came back for seconds and we were happy to see that! Easy to pop in your mouth and enjoy. So here is the recipe for the compote and the crackers.
I've also included a tasty Black Bean and Corn Salsa to serve up with chips this weekend while watching the game. But if you are having fancier fare try serving up this Lemon Goat Cheese Panna Cotta that was inspired by Menus from an Orchard Table by Heidi Noble. Truly a specialty that with one small bite makes a statement! Enjoy!

Apple Onion Chutney
Tangy and sweet, this fresh tasting chutney adds a wonderful contrast to old cheddars and strong aged cheeses and adds zip to creamy rich ones.

Preparation Time: 10 minutes
Cook Time: 15 to 20 minutes

2 tbsp butter or oil
1 small sweet onion, chopped
1 large apple, cored, peeled and diced
¼ cup apple cider vinegar
3 tbsp packed brown sugar
2 tsp mustard seeds
¼ tsp cinnamon

In a skillet melt butter over medium high heat and cook onion, stirring for about 8 minutes or until starting to become golden. Reduce heat to medium and add apple and cook for about 5 minutes or until beginning to soften. Increase heat to medium-high and add vinegar, brown sugar, mustard seeds and cinnamon and cook, stirring for 3 minutes or until thickened.

Makes 1-1/4 cups.

Flax Crackers

This crisp cracker bread is a great dipper to keep on hand for both entertaining and family snacks. Try it dipped into or spread with a mixture of cream cheese and any of the variety of chutneys and dips.

3/4 cup(175 mL) rye flour
3/4 cup (175 mL) all-purpose flour
1/4 cup (50 mL) flax seed
1/4 cup (50 mL) ground flaxseed
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) salt
4 tsp (20 mL) canola oil
1/2 cup (125 mL)milk
Water
1 egg yolk, lightly beaten
1 tbsp (15 mL) coarse salt

. In large bowl, using electric mixer beater, beat rye and all-purpose flour, flax seed, baking powder, salt and oil until crumbly. Add milk and mix until dough clumps together. Press into ball, adding a little more water if needed to make dough workable.
. Turn out onto lightly floured surface and knead just until dough is smooth. Press into flat disc; wrap and refrigerate for 10 minutes to relax dough.
. Divide dough into quarters. On lightly floured surface, roll out a quarter of the dough, to 1/8 inch (3 mm) thick 7- x 9- inch (18 x 23 cm) rectangle. Brush with egg and sprinkle with coarse salt. Cut into small crackers.
. Place strips on ungreased rimless baking sheets. Bake, two sheets at a time, in top and bottom third of 325 F (160 C) oven, rotating and switching pans halfway through, until golden and crisp, about 25 minutes. Let cool on rack. (Make ahead-store in airtight container for up to 1 week or freeze for up to 1 month.)
Makes about 48 crackers.

Lemon Goat Cheese Panna Cotta with Pickled Beets

This recipe was inspired by one of my favourite cookbooks Menus from an Orchard Table which uses inspiring ingredients from the local Okanagan Valley.

1 cup (250 mL) milk
1 cup (250 mL) 35 % whipping cream
1 tsp (5 mL) salt
1/2 cup (125 mL) goat cheese
1/2 cup (125 mL) 0% plain Greek yogurt
2 envelopes (7 g each) unflavoured gelatin
1/2 tsp (2 ml) grated lemon rind
3 tbsp (45 mL) lemon juice

Pickled Beets:
1 cup (250 mL) apple cider vinegar
1/3 cup (75 mL) packed brown sugar
2 cloves garlic
1 bay leaf
1 cinnamon stick
1/2 tsp (2 mL) each kosher salt, coriander and mustard seeds
3 beets, roasted, peeled and diced

Pickled Beets: In saucepan, bring vinegar, sugar, garlic, bay leaf, cinnamon stick, salt, coriander and mustard seeds to boil. Remove from heat and add beets. Cover and let stand for at least 4 hours. Cover and refrigerate for up to 3 days.

Meanwhile, in another saucepan, bring milk, cream and salt just to simmer. Whisk in goat cheese and yogurt until well combined.

Dissolve gelatin in about 1/3 cup (75 mL) of cold water. Whisk into milk mixture and remove from heat. Stir in lemon rind and juice. Pour into small ramekins and refrigerate for at least 3 hours or up to 2 days.

Drain beets well and discard liquid.

Run knife around edge of panna cotta and turn out onto small plates. Spoon pickled beets on top to serve. Garnish with small parsley leaves if desired.

Makes about 20 bite size panna cotta.

Black Bean and Corn Salsa

Serve this salsa with baked pita chips or as a side dish for your next Mexican themed dinner.

2 cups frozen corn
2 tsp (10 mL) vegetable oil
1 1/2 cups chunky salsa
1 can (19 oz/540 mL) black beans, drained and rinsed
2 cloves garlic, minced
2 green onions, sliced
1 small jalapeno pepper, seeded and minced
2 tbsp (25 mL) chopped fresh coriander

Place corn in small roasting pan lined with parchment. Roast in 425 F (220 C) oven for about 20 minutes, turning occasionally or until golden. Let cool.

Combine corn in large bowl. Add salsa, beans, garlic, onions, jalapeno and coriander. Stir to combine.

Makes about 5 cups

Tip: Serve this up as a hot side dish by warming in saucepan over low heat or in microwave.

Breast Cancer Fundraiser at Thyme to Cook

2011-10-20T09:58:00.001-07:00

Thanks to everyone who came out last night for the good times and tasty treats at Thyme to Cook. Lorraine and Gail thank you for your hospitality and sharing the space to enjoy a great evening out. As promised here are all the recipes I made last night. I will post the Apple Onion Chutney and Black Bean and Corn Salsa in another post with the Lemon Panna Cotta. Thanks everyone and if you need anything just send me an email! Enjoy!

Slow cooker barbecued pork loin

Cook this loin for dinner and enjoy some leftovers for lunch or cook the whole thing and have it ready for lunch to pack for the family. Using dates helps sweeten the sauce but the vinegar helps keep the tang of a tasty barbecue sauce.

Preparation Time: 20 minutes
Cook Time: 6 to 10 hours (slow cooker)
Broccoli slaw Yield: 1 L (4 cups)

Ingredients:
1 small onion, finely chopped
125 mL (1/2 cup) chopped pitted medjool dates
375 mL (1 1/2 cups) strained tomato puree (passata)
45 mL (3 tbsp) cider vinegar
10 mL (2 tsp) Worcestershire sauce
2 mL (1/2 tsp) hot pepper sauce
5 mL (1 tsp) each dried thyme leaves and chili powder
5 mL (1 tsp) canola oil
1 boneless pork loin roast, about 750 g/1.5 lb

Broccoli slaw:
1 bag (340 g) broccoli slaw
25 mL (2 tbsp) light mayonnaise
25 mL (2 tbsp) plain 0% greek yogurt
45 mL (3 tbsp) cider vinegar
2 mL (1/2 tsp) celery seeds
Pinch freshly ground pepper

Directions:
1. In blender, combine onion, dates, puree, vinegar, Worcestershire and hot pepper sauces. Blend until smooth. Pour into slow cooker.

2. Rub pork loin with thyme and chili powder. In large nonstick skillet, heat oil over medium high heat and brown pork loin on all sides. Add to slow cooker; turn to coat. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.

3. Broccoli Slaw: In large bowl, whisk together mayonnaise, yogurt, vinegar and celery seeds. Add broccoli slaw and stir to coat. Cover and refrigerate until ready to use.

4. Remove pork loin and set on cutting board. Slice into 1 cm (1/2 inch) thick slices and serve with broccoli slaw and spoon sauce over top.

Pork loin Sandwiches: Place pork loin into whole grain buns, spoon with sauce and top with broccoli slaw if desired to enjoy.

Pulled Pork Sandwiches: Pull pork loin apart with 2 forks and return meat to sauce and stir to coat. Place on whole grain buns and top with broccoli slaw if desired.

Makes 6 servings.

Toasted Quinoa Salad
An ancient grain that still lives up to it’s high protein profile and delicious taste in this easy to make salad. A great make ahead for lunch the next day or easy side dish. Add some cooked beans for a vegetarian delight. Be sure to remember to rinse your quinoa before using it, the saponin on the quinoa makes it taste bitter if not rinsed off.

1 cup (250 mL) quinoa
2 cups (500 mL) low sodium vegetable or chicken stock
1 large carrot, peeled and shredded
1 sweet red pepper, diced
2 green onions, sliced
1/4 cup (50 mL) chopped fresh mint or coriander

Dressing:
2 tbsp (25 mL) light/low sodium soy sauce
1 tbsp (15 mL) canola oil
1 clove garlic, minced
1/2 tsp (2 mL) hot pepper sauce (optional)

1. Place quinoa in fine mesh sieve. Rinse and drain well. Place quinoa in nonstick skillet over medium high heat. Toast, stirring frequently for about 6 minutes or until fragrant and beginning to hear quinoa snapping/popping. Remove from heat.

2. In saucepan, bring stock to boil and add quinoa. Stir and return to boil. Cover, reduce heat to low and simmer for about 20 minutes or until liquid is absorbed. Remove from heat and let stand 5 minutes. Using fork, fluff quinoa and place in large bowl. Let cool slightly. Add carrot, pepper, green onions, mint and coriander.

3. Dressing: In small bowl, whisk together soy sauce, oil, garlic and hot pepper sauce, if using. Drizzle over salad and toss to combine. Serve warm or cold.

Tip: If you do not have light or low sodium soy sauce at home, simply use 1 tbsp (15 mL) regular soy sauce and 1 tbsp (15 mL) water.

Makes 6 servings.

Mashed Potato Martinis with Caramelized Onions

Here is a fun way to serve up a favourite comfort food! Get your martini glasses out and then the topping selections can be endless and let your guests decide!

2 tbsp (25 mL) butter
3 onions, thinly sliced
1 clove garlic, minced
1 tsp (5 mL) chopped fresh thyme or 1/2 tsp (2 mL) dried thyme
2 lbs (1 kg) large white Ontario Baking or Yukon Gold Potatoes (about 5), scrubbed and cut into chunks
1/2 cup (125 mL) warm vegetable or chicken stock
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 pkg (4 oz) herbed goat cheese (optional)

In large skillet melt butter over medium high heat and add onions, garlic and thyme. Cook, stirring for 5 minutes or until onions are beginning to turn golden brown. Reduce heat to medium and cook, stirring often for about 15 minutes or until very soft and deep brown. Set aside.

In large pot of boiling salted water, cook potatoes for about 20 minutes or until fork tender. Drain well and return to pot. Add stock, salt and pepper and mash potatoes until smooth.

Spoon potatoes into martini glasses and top with caramelized onions and sprinkle with goat cheese if desired.

Makes 10 mounds, enough for 8 to 10 servings.

Tips:
Be sure to use sweet potatoes for another option.

Try other great toppings like crumbled blue cheese, sauteed mushrooms, gravy, crumbled bacon and shredded cheddar or something simple like chopped green onions or chives.

Ricotta and Roasted Red Pepper Crostini

Creamy ricotta cheese is the background for sweet roasted red peppers. Add some peppery arugula for a different flavour and a salute to the Italian flag.

12 slices baguette 12
1/4 cup extra-virgin olive oil 50 mL
1 clove garlic, cut in half 1
lengthwise
1/2 tsp each salt and pepper 2 mL
1 cup ricotta cheese 250 mL
1-1/2 cups thinly sliced roasted red 375 mL
peppers
1 small clove garlic, minced 1
2 tbsp chopped fresh Italian parsley 25 mL
1 tbsp red wine vinegar 15 mL
Fresh small basil leaves

Brush baguette slices with 2 tbsp (25 mL) of the oil. Toast or grill baguette slices until golden and crisp. Rub garlic over baguette slices while still warm. Sprinkle with half each of the salt and pepper; set aside.

In bowl, combine peppers, minced garlic, parsley, vinegar and remaining oil, salt and pepper.

Spread ricotta over toasted baguette. Top with peppers and basil.

Makes 12 pieces.

Duck and Mushroom Crostini

Crisp crostini are topped with creamy mushrooms and smoked duck to provide an elegant and tasty appetizer. Easy to pick up and enjoy while serving drinks during the holidays.
Look for variety packs of wild mushrooms that include cremini, shitake and oyster mushrooms for a tasty mushrooms flavour.

1 tbsp (15 mL) butter
2 pkgs (8 oz each) wild mushrooms, finely chopped
1 small onion, minced
2 cloves garlic, minced
1 ½ tsp (7 mL) chopped fresh thyme
¼ tsp (1 mL) salt
Pinch pepper
½ cup (125 mL) cream cheese, cubed
¼ cup (50 mL) chopped roasted red peppers
Half artisan baguette, sliced
2 tbsp (25 mL) extra virgin olive oil
Kosher salt
1 Smoked Duck Breast

In nonstick skillet, melt butter over medium high heat and cook mushrooms, onion, garlic, thyme, salt and pepper for about 12 minutes or until no liquid remains. Stir in cream cheese and cook, stirring until cheese is melted. Remove from heat and stir in red peppers. Set aside.

Brush baguette slices with oil and toast in 400 F (200 C) oven for about 10 minutes or until light golden. Remove from oven and sprinkle with salt. Let cool.

Heat small skillet over medium heat and sear duck breast, skin side down for about 5 minutes or until crisp and brown. Turn and cook for 2 minutes or until golden. Remove to cutting board and thinly slice breast on a diagonal.

Spread mushroom mixture onto toasted baguette slices and top with sliced duck.

Makes about 24 pieces.

Hazelnut Chocolate Cookies
Here is an easy favourite cookie of mine that is made special with the addition of Nutella chocolate. If you want you can use melted chocolate instead.

1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) granulated sugar
2 eggs
1/2 tsp (2 mL) vanilla
2 1/4 cups (550 mL) all-purpose flour
1/3 cup (75 mL) toasted hazelnuts, finely chopped
1/2 tsp (2 mL) baking powder
Pinch salt
Nutella spread
Hazelnut halves (optional)

In large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time beating well after each addition. Beat in vanilla.

In another bowl, whisk together flour, hazelnuts, baking powder and salt. Add to butter mixture and stir to form dough. Divide dough into two discs. Wrap each in plastic wrap and refrigerate for at least 30 minutes or until chilled or for up to 1 day.

On floured surface roll dough to 1/4 inch thickness. Cut out circles using cookie cutter and place on parchment paper lined baking sheet. Bake in 350°F (180°C) oven for about 12 minutes or until golden. Let cool completely.

Spread half of the cookies with the Nutella and top with remaining cookies. Spread a small amount of Nutella on top and top with hazelnut half if desired.

Makes about 3 dozen cookies.

Tip: Freeze cookies before filling with Nutella. Freeze in airtight container for up to 1 month.

Cranberry Prune Bars

This is the snack that you can’t stop eating! The tart cranberries mixed with the sweet prune offers up a tasty filling for these bars. Easy to make and bring to the next family gathering or tuck in the freezer for your next cookie exchange.

1½ cups (375 mL) large flake oatmeal
1 cup (250 mL) all-purpose flour
⅓ cup (75 mL) packed brown sugar
¼ cup (50 mL) chopped pecans or walnuts
½ tsp (2 mL) baking powder
½ tsp (2 mL) baking soda
¾ cup (175 mL) butter, cubed
1⅓ cups (325 mL) fresh or frozen cranberries
⅓ cup (75 mL) chopped pitted prunes
⅓ cup (75 mL) cranberry or fruit juice
3 tbsp (45 mL) packed brown sugar
½ tsp (2 mL) grated orange rind

In a bowl, combine oatmeal, flour, pecans, sugar, baking powder and soda. Add butter and mix together using fingers until mixture forms coarse crumbs. Reserve 1 cup (250 mL) of the mixture. Press remaining mixture into a parchement paper lined 9-inch (23 cm) square metal cake pan. Bake in 350°F (180°C) oven for 10 minutes or until light golden.

Meanwhile, in a saucepan, bring cranberries, prunes, cranberry juice, sugar and orange rind to a boil. Reduce heat and simmer for about 8 minutes or until thickened and cranberries pop.

Pour the filling onto the baked base layer and spread evenly. Sprinkle reserved mixture over top and bake for about 15 minutes or until light golden. Let cool in a pan on a rack. Cut into 16 squares. Cut each in half on the diagonal to make triangles.

Makes 32 pieces

Helpful Hints
Cut the pan into 4 large pieces and freeze those individually. Take out a square at a time for company.

Store in an airtight container with waxed or parchment paper between layers in the freezer for up to 2 weeks.

Smoked Salmon Kettle Chip Bites

The lemon kick in each bite works well to balance the salt in the chips and smoked salmon. No time to prepare the chips, simply chop the smoked salmon and stir it into the cream cheese mixture and serve it as a dip for the chips

1/2 cup (125 mL) light cream cheese, softened
1 tbsp (15 mL) horseradish
1 tbsp (15 mL) minced shallot
2 tsp (10 mL) minced capers
1 small clove garlic, minced
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1 bag (210 g) kettle cooked potato chips
1 pkg (85 g) sliced smoked salmon
2 tbsp (25 mL) chopped fresh chives

Using electric hand mixer beat cream cheese until fluffy. Beat in horseradish, shallot, capers, garlic, lemon rind and juice until smooth.

Empty chips onto large plate and select flat similar size chips. Dollop a small amount of the mixture onto chips and set on serving platter.

Cut smoked salmon into thin strips and place decoratively on top of cream cheese mixture. Sprinkle with chives before serving.

Serves 6 to 8.

Loving those Pears!

2011-09-18T18:03:00.000-07:00

As excited as I was to see so many pears growing very well on my pear tree, I am saddened that I have been harvesting them for the last few weeks. We have shared our pears with friends and family, near and far. They made it all the way to Sault Ste Marie to be shared with my uncle who last year guided us as to how we should trim up the tree and also the other uncle in Cambridge who did the trimming for us. Locally I’ve passed pears along to friends that I hope have enjoyed them raw and cooked. I’m thinking if I haul in a bumper crop again next year I’ll have to bring them to the market.
So yes there was excitement but the sadness of the last few pears being picked is upon me. There are still small little fruits growing but I know they won’t be able to reach their full mature ripe pear because the cooler evenings are upon us. So yesterday my husband went out to pick the last few large pears, many of which were near the top of the tree where I can’t reach and brought them into the kitchen. A few have already been enjoyed as is, but I wanted to give my pears a farewell for the season I hadn’t done yet.
Luckily I’m a small time “farmer” and I use that term loosely, please I only wish I could have the orchards of fruit that real farmers have. Which means that we will have seasonal local pears around still for awhile thanks to them.
Pears are such a unique fruit because when they aren’t fully ripe they are almost crunchy like an apple but when they are ripe and tender they are as juicy as a peach. And full of fibre, with skin on, a medium pear has about 4 g of fibre. I’ll take that as a snack any day! Have you tried them in muffins, or crisps or roasted? All the ways you can cook pears only showcases their sweet flavour and tender texture.
My pear tree is a Bartlett, well I have 2 pear trees. The other lesser know tree is a French Bartlett so a smaller version that has slightly reddish skin. We don’t talk about that one too much because it didn’t give us any fruit for a couple of years and well this year, there is fruit on it, they don’t look so pretty-but once the skin is peeled away the tasty flesh is revealed. I am hoping that the tree will gain strength and catch up with our larger Bartlett tree that this year produced about a dozen baskets of pears. Fingers and toes crossed!
So how was I going to give them a send off? Well how I like to give a send off to anyone I love, with a toast. This toast the pears would be soaking in-poaching to be exact.
Poaching is a such an amazing technique to cook food in. The liquid it cooks in is flavoured so that the food put in absorbs it to make it max out in flavour. And this flavour was going to be spiced wine. You don’t need the most expensive wine you have but you do need a fruity wine to accentuate the fruit flavour of the pear. So lighter red wines are what I recommend and the bonus is the pears absorb the colour of the wine too. So gorgeous to present as a dessert.
Now what makes this doable and easy is that you can make them ahead and enjoy them warm or cold. All they need is a simple scoop of vanilla ice cream or whipped cream to serve and enjoy the sweet elixir you create in the saucepan with the wine and pears. Keep this one for friends and family that enjoy a comforting, homemade dessert or special treat made by a loved one. They are a guaranteed winner and a demand for seconds!

Wine Poached Pears with Ice Cream

You can make these pears up to 3 days ahead and store them in the reduced syrup. The syrup will thicken as it chills so warm it over low heat to serve with the pear. Serve these pears on their own or with angel food cake, cookies or a crumble of blue cheese and nuts for something a touch savoury.

1 bottle (750 mL) Gamay or Pinot Noir red wine
1 1/2 cups (375 mL) granulated sugar
1 cinnamon stick
1 4-inch (10 cm) strip orange rind
4 whole cloves or 2 star anise
4 firm, ripe Bartlett pears
2 cups (500 mL) vanilla ice cream

In saucepan bring wine, sugar, cinnamon, orange rind and cloves to boil, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes.

Meanwhile, peel pears; cut in half and using small spoon or melon baller remove core. Add pears to wine mixture and simmer, turning occasionally for about 20 minutes or until tender.

Gently remove pears with slotted spoon onto platter. Boil wine syrup for about 15 minutes or until reduced to about 1 1/2 cups. Discard cinnamon stick, orange rind and cloves.

Divide reduced wine syrup among 8 shallow soup bowls. Place 1 pear half in centre of each bowl and top with ice cream to serve.

Makes 8 servings.

Tip: Look for firm ripe pears by smelling them for fresh pear aroma and that they yield gently when pressed.

Yeah for Peaches!

2011-09-06T09:31:00.000-07:00

The long weekends for many are spent with family and friends at a cottage or camping or perhaps at home relaxing on the back deck. No matter how you spend it, the last one of summer is upon us. With the last few school free days it reminds me how important it is to enjoy it and spend it with those you love.
We have been so fortunate this summer to enjoy a bounty of delicious and beautiful Ontario produce that I could not let August slip away without talking about one of my favourites-peaches! Biting into a juicy peach as its juices drip down your arm is what comes to mind when I think of those long weekend get togethers. As a kid, I would love to pick up a warm fuzzy peach from the table and run away with it as I bit into it. Having that perfect ripe fruit pull away from the pit was truly a wonderful experience.
In my house we have peach lovers versus the nectarine lovers. Some like the fuzz and some do not. I admit I think there was a time when I did not enjoy the fuzzy peach, but once I tasted that sweet flesh of the Ontario peach I could get beyond the fuzz. With different varieties available you can pick how fuzzy you want your peach as well as what colour you may enjoy! Have you tried the white peaches? They are pretty tasty too.
I think the classic freestone peach is the one for me, but clingstone has such a great texture and taste as well. Give them all to me and I can count on a tasty way to end a meal. You can simply enjoy them on their own or tossed in a fruit salad. Combined with blueberries in a pie or cobbler would warm up any cool summer’s night. Its those hot days and nights that might turn you off of baking or you may think because you are camping you might not be able to enjoy a little sweet cake. Well this recipe will prove that wrong! You can bake it on the barbecue! Keep the heat outside and enjoy delicious delicate peach cakes right off the grill.
If you are going away to a cottage or camping simply measure out your dry ingredients and bring along your other ingredients and combine them while you are there. If chopping the peaches becomes too much of a chore, simply slice them thinly and place them on top before baking. You won’t need as many peaches but the taste will still be bountiful.
I like using the foil muffin tins that are somewhat disposable and light to carry if travelling. You may not want to use your best muffin tin on the grill to bake with or if you are going somewhere they may not have a tin available for you to use, so it’s always great to plan ahead and be ready.
So on this last long weekend of summer swing by the market and pick up a basket of juicy Ontario peaches and take some big bites on your way to the cottage or camp and save some to make these tasty little cakes that can be easily served up with your favourite ice cream or a dollop of whipped cream. My favourite is with a sprinkle of icing sugar and then picking it up with my hands to eat while dipping my feet in the lake, well in my case the backyard wading pool with thoughts of being at the lake. But still surrounded by family and friends held dear to my heart. Have a great long weekend! I hope you love cooking and cook for the ones you love.

Sweet Peach Cakes on the BBQ
These light fruity cakes are addictive! A perfect ending to a campfire meal or to enjoy as a snack or sneak in a leftover for breakfast the next day. Enjoy the summer flavour of peaches at their best and baking them on the barbecue is a breeze.

Preparation Time: 15 minutes
Cook Time: 15 minutes

½ cup (125 mL) butter, softened
¾ cup (175 mL) packed brown sugar
3 eggs
1 tsp (5 mL) vanilla
¾ cup (175 mL) all purpose flour
½ tsp (2 mL) each baking powder and cinnamon
Pinch salt
3 firm ripe fresh peaches, diced
2 tbsp (30 mL) demerara or turbinado sugar (optional)

In bowl, whisk together butter and sugar until combined. Whisk in eggs, one at a time, whisking well after each addition. Whisk in vanilla.

In another bowl, whisk together flour, baking powder, cinnamon and salt. Gradually stir flour mixture into butter mixture until well combined. Spread into 12 greased foil muffin cups. Divide peaches on top and press slightly into batter. Sprinkle with sugar, if using.

Place pan on preheated grill over medium-low heat; close lid and cook for about 15 minutes or until top is golden and tester inserted in centre comes out clean. Let cool slightly.

Sprinkle with icing sugar before serving.

Makes 12 cakes

Tip: Try to keep the barbecue’s temperature around 350 F (180 C) to cook cakes evenly.

3 peaches, peeled and finely chopped will give you about 2 ¼ cups (550 mL).

Oven Variation: Bake cakes in 350 F (180 C) oven for about 20 minutes.

When you are at home you can use an electric beater to bring the batter together more quickly and add some volume to the cakes.

Enjoy some summery drinks!

2011-08-04T12:56:00.001-07:00

Looking for a way to cool yourself down? Try using fresh fruit in your drinks and cook down fast. Here are a couple of my favourites to enjoy this summer:

Earl Grey Peach Refresher

Party punches are perfect for summer entertaining and this one has a touch of carbonation for an added bubbly feel. Look for fresh ripe peaches for the best flavour in your local markets and stores. With the fresh flavour of lemon juice added it is reminiscent of peachy ice tea lemonade.

2 cups water
2 tbsp Early Grey loose tea leaves
1 1/2 cups sliced peeled ripe peaches
1/3 cup liquid honey
1 tbsp grated lemon rind
1/4 cup lemon juice
1 bottle (750 mL) carbonated natural mineral water

In saucepan or kettle bring water to boil. Add tea leaves and let steep for 5 minutes. Let cool slightly.

Strain tea into blender and discard tea leaves. Add peach slices and honey. Blend until smooth. Add lemon rind and juice. Cover and refrigerate until cold.

Pour peach mixture into pitcher and add mineral water. Refrigerate until ready to use.

Makes 6 to 8 servings.

Tip: To peel peaches easily, simply place in saucepan of boiling water for about 20 seconds and then plunge in cold water. The peach skin should just peel away with your fingers.

Adult Taste: Looking to add a bit of zip to this refreshing drink? Add your favourite spirit like spiced rum, peach schnapps or goldschlager.

Watermelon Green Tea Slush

Refreshing watermelon bursts with flavour and juiciness and freezes to create a yummy drink or easy dessert! The versatility of this recipe is endless-buzz it up in a blender with some tequila and you have the perfect watermelon margarita. Or scrape it up to make a granita to serve with a small dollop of whipped cream for a light cool summer dessert.

1 cup water
2 tbsp Green Tea Raspberry loose tea leaves
4 cups cubed seedless watermelon
1/2 cup granulated sugar
1 bottle (750 mL) lemon sparkling water fruit beverage
Fresh mint

In small saucepan or kettle bring water to boil, add tea leaves and let steep for 5 minutes. Strain into bowl or cup, let cool slightly.

Place watermelon and sugar into blender; blend until smooth. Add tea and blend to combine. Pour into shallow baking pan and freeze for about 8 hours or until frozen.

Scoop frozen mixture into tall glasses and top with lemon water and garnish with mint.

Makes 8 servings.

Tip: Once frozen, cover and freeze for up to 2 weeks. If watermelon mixture is too hard to scoop, simply break it into chunks and place in food processor and puree until smooth.

Blueberries and Books

2011-08-04T12:54:00.000-07:00

Right now I’m being inspired by my surroundings which includes fresh local produce, meats and cheeses. Within my home I look around my kitchen and instantly think to make a quick stir fry when I see a certain skillet or when I poke in my cupboard I glance at my rice cooker and can’t wait to try a new grain to cook in it. Walking out on the deck I dream about the next thing I’m going to grill. This happens to many people that are thinking about food most of the day, well maybe not many but for certain me! I also go into my reference cookbooks and flip through pages and read about recipes and ingredients that inspire other cooks. Right now there are a couple of books I’ve been flipping through and using often.

As a Professional Home Economist I embrace the theory of having children and adults know how to cook and understand healthy eating to better their future. A supportive friend and colleague Mairlyn Smith P.H.Ec. feels the same way and she proves her point in her new cookbook “Healthy Starts Here! 140 Recipes that will make you feel great” (Whitecap 2011). Mairlyn takes ingredients and uses her humour to get the information across and draws you in and inspires you to cook with them. She offers up valuable health information that we all need and the best part-the recipes work and taste scrumptious!
With blueberry season in high gear and being an avid blueberry eater, I have been enjoying Mairlyn’s Blueberry-Quinoa Salad. It is a delicious combination of protein rich quinoa and antioxidant filled blueberries! With a fresh citrus cinnamon dressing its a surefire winner for these summer evenings. And not to worry you can make this delicious salad out of blueberry season, because if you are like me you have been sneaking some of those delicious Ontario berries into the freezer to enjoy come January and February!

Another book that I have been using and recommending is one that I was honoured to be a part of “Child Care Cooks”, a fundraising effort for local child care facilities in Guelph and Wellington County. Collaborating with local child care cooks to bring the delicious recipes that the children enjoy in the child care to parents and families of the community. They really do eat well and enjoy the good food they are given. As I continue to flip through the pages and look at what recipe to create or try I am reminded of when I was in child care and the very vivid food memories that still come to pass. I don’t remember eating quinoa or couscous but healthy food was truely a part of every day activities with special treats for a favourite dessert or cookie to share as well. My children love fruit so at this time of year sharing special crisps, cobblers or muffins with fresh local fruit is really important. Blueberries take a role in this crumble as does a current apple favourite right now-Red Prince apples from Martin’s Farm. Always a staple after a trip out to the market.

Its simple ingredients and time to share delicious recipes with family and friends that is big part of my life and enjoying the fruits of labour together makes it all worth it. So take the time to remember what you made in that casserole dish last year or flip through some old cookbooks, pick up some new ones and start those delicious dreams all over again.

Blueberry Quinoa Salad from Mairlyn Smith’s Healthy Starts Here
The combination of whole-grain, protein-rich quinoa and amazing blueberries makes this dish a gift for your brain and your heart.
Prep the quinoa the night before and store it in the fridge so it’s fresh and really cold when you make the salad the next day.

1/2 cup (125 mL) whole-grain quinoa
2 cups (500 mL) fresh blueberries, rinsed and dried
1 cup (250 mL) finely chopped parsley
1/4 cup (60 mL) chopped green onions
1/4 cup (60 mL) dried blueberries (optional)
4 large piemento-stuffed green olives, diced

Orange Dressing:
1 tsp (5 mL) orange zest
2 tbsp (30 mL) fresh orange juice
1 tbsp (15 mL) extra virgin olive oil
1 tbsp (15 mL) apple cider vinegar
1/4 tsp (1 mL) cinnamon
1 tsp (5 mL) finely grated fresh ginger (optional)

1. For the blueberry-quinoa salad, the night before you plan to serve it, rinse the quinoa in a fine wire-mesh strainer under cold running water to get rid of any bitter resins.

2. Place the quinoa in a medium saucepan, add 1 cup (250 mL) water, and bring to a boil. Reduce the heat to a simmer and cook, covered , until the quinoa is translucent and all the water has been absorbed, 18 to 20 minutes. Remove the saucepan from the heat, fluff the quinoa with a fork, and let stand for 10 minutes. Let cook, then place in a bowl, cover, and refrigerate overnight.

3. The next day, tip the quinoa into a large salad bowl. Add the fresh blueberries, parsley, green onions, dried blueberries (if using), and olives.

4. For the orange dressing, whisk together the orange zest, orange juice, oil, vinegar, cinnamon, and ginger (if using) in a small bowl.

Add the dressing to the salad and toss well.

Makes about 4 cups (1 L).

Maple Apple Berry Crumble by Emily Richards from Child Care Cooks
Older kids can help chopping the apples and working the ingredients together for the crumble topping. Serve with ice cream or frozen yogurt.

5 large apples, peeled, cored and chopped, about 1 ½ lb (750 g)
2 cups (500 mL) fresh or frozen blueberries
1/2 cup (125 mL) maple syrup
2 tbsp. (30 ml) all-purpose flour
1/2 tsp (2 mL) vanilla

Crumble Topping:
1 cup (250 mL) large flake rolled oats
3/4 cup (175 mL) all-purpose flour
1/4 cup (50 mL) finely chopped walnut halves (optional)
1/4 cup (50 mL) butter, softened
1/4 cup (50 mL) maple syrup

1. In large bowl, toss together apples, blueberries and flour. Drizzle with maple syrup and vanilla; toss well. Arrange in even layer in 8-inch (2 L) square baking dish or cake pan;

2. Crumble Topping: In same bowl, toss together rolled oats, flour and chopped walnuts, if using. Work in butter with fork or pastry blender until mixture is crumbly. Drizzle maple syrup over crumbs; toss well.

3. Evenly sprinkle oat mixture over fruit. Bake in centre of preheated 375°F (190°C) oven until apples are tender and bubbling and crumble is crisp and burnished. Serve warm or cool.

Makes 8 servings.

Cook’s Tip: Make smaller individual crumbles with the kids as part of a craft or special occasion. Fill small foil shells or ramekins about 3/4 full with fruit mixture. Sprinkle with topping and bake on rimmed baking sheet.

Beat the Heat! Make Ahead Menu

2011-07-20T05:45:00.000-07:00

When the heat is outside it may creep inside too. So most of us might not want to create too much heat in the kitchen as well. Cooking at this time of year is one a favourite thing to do, as the fresh produce is abundant and there are cravings for salads and grilled meats frequently during the week. This is a great time to have casual get togethers with family and friends too. Planning a dinner menu can be daunting but planning ahead and making things easy and painless for you to prepare are key ingredients to having a fun evening. Whether you are having people over to your place or you are heading out to someone’s home or cottage you can bring easy make ahead dishes that are sure to inspire and taste great without heating up your kitchen and your frustrations!
Here is an easy make ahead menu that should keep you cool and looking fabulous while enjoying your guests company!

Here’s the Plan for your get together at home:
The Day Before your guests come over:
-get your groceries the day before (be sure to read over the recipes first and make a list of what you don’t already have on hand)
-make the panna cotta and refrigerate
-marinate the chicken overnight
Day Of:
-make the Red Berry Coulis for the panna cotta
-grill your corn and tomatoes and make your salad
-when guest arrive have some drinks and appetizers
-grill the chicken when you’re ready and serve up the salad alongside
-pull dessert out of the fridge and enjoy the night!

If you are taking the food on the go:
Day Before you leave
-make the panna cotta
-marinate the chicken and freeze
-make the salad but pack the vegetables separately from the dressing
Travelling Day of:
-be sure to pack up your cooler with all the dishes and use the frozen chicken as a freezer pack so while you are driving to the cottage it will start to thaw slightly so you can enjoy it for dinner
-whip up a fresh Red Berry Coulis once you get there to serve with dessert
-toss the dressing into the vegetables
-grill the chicken and enjoy your weekend!

Coconut Panna Cotta with Red Berry Coulis
Panna cotta is a cooked cream dessert from Italy that is refreshing and light. This one has a little more Asian flavour with the use of canned coconut milk. This is a great make ahead dessert for family and friends and keeps the kitchen cool during these hot summer days and nights.

1 envelope (7 g) unflavoured gelatin
1 can (400 mL) coconut milk
1 cup (250 mL) 18% table cream
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) toasted shredded coconut

Red Berry Coulis:
1 cup (250 mL) sliced fresh strawberries
1 cup (250 mL) fresh raspberries
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) orange juice
1 tbsp (15 mL) chopped fresh mint
Fresh raspberries and mint leaves (optional)

Red Berry Coulis: Combine strawberries and raspberries in blender with sugar and orange juice; puree until smooth. Press through fine mesh sieve into bowl to remove seeds. Stir in chopped mint. Cover and refrigerate until ready to use.

In small bowl, dissolve gelatin in 1/4 cup (60 mL) cold water; set aside.

In saucepan, whisk together coconut milk, cream and sugar. Bring cream mixture to boil and remove from heat. Whisk in vanilla and gelatin mixture until smooth.

Divide toasted coconut in bottom of 8 ramekins or custard cups. Gently pour coconut mixture into ramekins. Refrigerate for at least 3 hours or until set. Run knife around edge of ramekins and turn onto serving plates.

Garnish with fresh fruit and mint leaves, if using and spoon Red Berry Coulis alongside.

Makes 8 servings.

Honey Mustard Sugared Chicken
Here is a recipe that will have adults and kids alike asking for more! A sweet tangy marinade that is perfect to prepare at home and then freeze for your weekend dinner getaway. Double up this recipe for a bigger crowd.

1/4 cup (60 mL) chili sauce (such as Heinz)
2 tbsp (30 mL) packed brown sugar
1 tbsp (15 mL) honey mustard
1 tbsp (15 mL) cider vinegar
1 large clove garlic, minced
1 tbsp (15 mL) chopped fresh Italian parsley
8 boneless skinless chicken thighs, about 1 1/4 lb/600 g
Salt (optional)

In large resealable bag combine chili sauce, brown sugar, honey mustard, vinegar, garlic and parsley. Trim visible fat from chicken and add to bag. Seal and massage to coat chicken with marinade. Refrigerate for at least 1 hour or up to 24 hours. (Or alternatively, freeze for up to 2 weeks. Thaw completely before grilling.)

Place chicken on greased grill over medium heat and cook, turning once for about 12 minutes or until no longer pink inside and juices run clear. Season with salt if desired.

Makes 4 servings.

Grilled Corn and Tomato Salad
Sweet grilled corn is a special treat for a summer dinner. You can grill the corn and tomatoes ahead of time and toss the salad and have it ready in the fridge to take with you or pull out and enjoy with your main course.

2 field tomatoes, chopped
1 cup (250 mL) snow peas, trimmed
4 cobs of corn, husked
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) sherry vinegar
1 tsp (5 mL) Dijon mustard
1 tbsp (15 mL) each chopped fresh mint and basil
1 clove garlic, minced
Pinch salt

Combine snow peas and tomatoes in large piece of foil and seal to form a packet. Place cobs of corn and packets on greased grill over medium high heat for about 10 minutes, turning corn occasionally or until lightly charred and tender crisp. Remove to cutting board and using a chef’s knife, cut corn kernels off the cob and place in a large bowl. Add tomatoes and snow peas.

In small bowl, stir together oil, vinegar, mustard, mint, basil, garlic and salt until combined. Pour over corn mixture and toss to combine.

Makes 4 to 6 servings.

Breakfast is on!

2011-07-06T09:56:00.001-07:00

Summer Vacation has begun for many kids and adults alike. Many things go out of routine like scheduled wake ups, packing lunches and after school playdates. I think for some a big one that gets lost quickly is breakfast. Often the sleeping in mode might get you up later than your usual routine so that puts your whole day back which can mean missing an important part of your day!
You and your family need to keep your edge and stay on top of the fun you want to have each day to soak up the sun and fun that summer brings. So start off your day with some fun ideas that can be quick for those late mornings or lounge around and enjoy a full breakfast that will make the neighbours jealous as they see you enjoying your meal on the back patio in your pyjamas and fluffy slippers (does anyone still have those?).
I for one think that if you have kids you need to get them involved in this whole process. So of course if you do get to sleep in while they are bustling around for the television remote or racing to run and play in the backyard, get them to pull out some cereal and milk for everyone to enjoy a quick bite of energy. And maybe for fun pick up a box of cereal you don’t normally buy and mix it in with another cereal for a variety in the morning routine. I think its always fun to buy the mini boxes of cereal for the kids and let them think that we are at a hotel and they get to choose which box they will enjoy that morning (this is recommended only a few times a year, don’t want them to get to used to it!). I remember eating the cereal in the box with my milk as a kid, that was so much fun and I thought it was very cool, something unique.
Having leftovers in the fridge is also a great way to get your day started. A classic is always cold pizza that is easy for kids to grab out of the refrigerator but why not leftover chicken or ham that can be cut up for a quick tortilla roll up sandwich or tuck it into a bun for a munch on the drive to camp one morning. Don’t forget your vegetables too, they make for great breakfast fare. Grape tomatoes, cucumber chunks, carrot sticks, avocado slices, grilled zucchini are all dippable into some flavoured greek yogurt or tzatziki sauce or stuffed into a pita for a great breakfast meal.
Fruit like the best of Ontario’s local strawberries, is something that can be enjoyed on its own or with so much more! Now with the onset of fresh local vegetables and fruit we should be taking advantage and adding it to everything we can! Stir it into your favourite yogurt or cottage cheese, slice some onto your morning cereal or oatmeal. Wrap it up in a tortillas with some cream cheese and honey, smoothies-the list is almost endless especially because the fruit is so delicious.
A classic breakfast food of course are eggs, and did you know that all the eggs we purchase in stores, markets and farms are local to our area! I think that is great news that we are helping Ontario Egg Farmers when we buy and use eggs. Of course for breakfast this time around but so many other great uses for lunch and dinner.
Eggs are quick and be cooked stovetop or in the microwave, you can make them flavourful by adding fresh herbs, garlic or any vegetables you desire into them. Often my kids ask for scrambled eggs with cheese for breakfast and I think it’s a great protein start to the day. The cheese has the added bonus of more flavour, dairy and protein so of course for breakfast they are key.
So here are a few recipes that you can try during your summer vacation so that you can continue to start your day off right and enjoy breakfast whether on the run or relaxing at home.

Egg and Ham Tortilla Roll Up
You can make stacks of the egg pancake ahead and store them in the fridge so family members can take one and roll and go. Try incorporating different vegetables to enjoy for various flavour sensations during the week.

1 tsp (5 mL) canola oil
1 green onion, chopped
2 eggs
1/4 tsp (1 mL) dried oregano
Pinch each salt and pepper
2 tbsp (30 mL) salsa or chunky chili sauce
1 slice lean ham or turkey
1 small whole wheat tortilla
2 tbsp (30 mL) diced red or green pepper or other favourite vegetable

In small nonstick skillet, heat oil over medium heat and cook onion for about 1 minute or until softened.

In small bowl, whisk together egg, oregano, salt and pepper together. Pour into skillet and stir using heat resistant spatula for about 30 seconds or until beginning to set. Let cook, without stirring, for about 2 minutes or until egg is no longer runny.

Lay ham onto tortilla and slide egg pancake onto ham spread with salsa and sprinkle with pepper; roll up.

Makes 1 serving.

Cheese Option: Try sprinkling 2 tbsp (30 mL) crumbled feta or shredded cheddar or Swiss cheese over top of egg before rolling up.

Mixed Muesli
This is a true quick breakfast and great to keep on hand. A friend introduced me to this delicious and healthy start to any day.

1 cup (250 mL) large flake oats
1/3 cup (80 mL) dried cranberries or blueberries or chopped apricots
1/4 cup (60 mL) bran cereal pellets or sticks (such as Bran Buds or All Bran)
1/4 cup (60 mL) oat bran
1/4 cup (60 mL) sliced almonds or other favourite nut
1/4 cup (60 mL) shelled sunflower seeds or pepitas (roasted pumpkin seeds)
2 tbsp (30 mL) wheat germ
¼ tsp (1 mL) cinnamon

In large resealable plastic bag combine oats, cranberries, bran, oat bran, almonds, sunflower seeds, wheat germ and cinnamon. Shake bag to combine mixture.

Makes about 2 1/3 cups (580 mL).

Storage: Keep in resealable bag or airtight container and refrigerate for up to 2 weeks.

To use the Mixed Muesli: Combine equal amounts of muesli with equal amounts of milk and let stand in refrigerator overnight. In the morning stir in your favourite yogurt or cottage cheese with fresh fruit or add more milk and enjoy!

Warm breakfast option: Pop it in the microwave and heat up before serving.

Blueberry Yogurt Smoothie
This smoothie can have the addition of any of your favourite fruit, but two of my kids love purple so blueberries are always a big hit in our house for smoothies!

1/2 cup (125 mL) skim milk
1/2 cup (125 mL) orange juice
1 cup (250 mL) fresh or frozen blueberries
1/2 tsp (1 mL) vanilla extract
3 ice cubes

In blender combine milk, orange juice, blueberries and vanilla. Pulse a few times to combine. Add ice cubes and whirl until smooth and thickened.

Makes 2 servings.

Strawberry Time is Here!!

2011-06-22T18:34:00.001-07:00

I think as soon as those juicy red berries hit the local scene they are in everyone’s hands to pop into their mouths on their own or in a favourite recipe. Yes I am talking about strawberries!
Most of us wait for months to have local strawberries in our homes and if you’re like me you try to eat them everyday while they are available.
Strawberries remind me of so much, the flood of memories start from when I was a child who was allowed to pick neighbour’s strawberries from their gardens and eat sitting in the fields, while my grandmother was hoping for a few to save for jam or the rest of the family! As a teenager, we thought it was cool for us to go as a group to strawberry fields and pick strawberries for money, only to realize how difficult it was and that we were eating our profits, we gave up too quickly. As an adult I always enjoyed the fresh sweet flavour of fresh Ontario strawberries sliced in my cereal or yogurt or served up slightly sweetened with whipped cream and scones or sponge cake! Now as a mom and food writer I take all these great memories and build more! My children adore strawberries, from picking to cleaning and yes of course eating! And not just as the berries themselves but incorporated into a variety of recipes. They know that the true flavour of our favourite fruit will always come through.
One of the first fruit farms my children went to early on was Springridge farms and they were brought into the fields to see the berries grow and at that time, a few were ready to pick! Oh what joy to see them enjoying the education of where the fruit came from and how to enjoy eating it. Then to walk into the bakery and smell the sweet aromas of the tantalizing baked goods that the amazing team at Springridge bake while kids are jumping up to see what is in the windows to eat. I love this time of year!
A few years have passed and now they seem to be old pros at picking and eating strawberries. We now also have new family members now that have a berry farm in Simcoe, Kent Creek Farms, that extend a welcome for our children to come pick berries and encourage eating and the whole farm experience. Who would not want to be at a farm this time of year? It really is the start of summer and a fruitful time of year. And truly I don’t think that I’ve had a better tasting berry than those here in Ontario that are local and fresh.
To celebrate one of my favourite berries, I asked good foodie friend Jesse Lauzon from Springridge Farm to share some of their tasty treats! I also included my quick strawberry rhubarb pie that I put together this time of year, best part is it can be a pie or crisp! I hope they inspire you to check out local markets and farms this week for a tasty bite of sweet summer. For a great selection of what local is and what there is around be sure to check out Local Food Fest this Sunday June 26th at Ignatius Jesuit Centre from 11am to 5pm.

Fresh Strawberry Cream Pie
This pie has been around Springridge Farm for over 20 years and truly is a favourite for good reason-the strawberries! Easy to make and showcases a double hit of strawberries with fresh berries and jam!

4 oz (125 g) cream cheese, softened
1/2 cup (125 mL) sour cream
3 tbsp (45 mL) icing sugar
1/2 tsp (2 mL) vanilla
One 9 inch (23 cm) pie shell, baked and cooled
2 cups (500 mL) fresh Ontario strawberries, hulled and halved
1/3 cup (80 mL) strawberry jam (homemade if you have it)
2 tbsp (30 mL) water

In bowl, using electric mixer beat cream cheese, sour cream, icing sugar and vanilla until smooth and fluffy. Spread evenly into pie shell. Arrange strawberries decoratively on top of filling to cover.

In small saucepan, warm jam and water over medium heat until melted and combined. Brush over berries and spoon remaining over top. Refrigerate for at least 1 hour or until chilled.

Makes 6 to 8 servings.

Storage: Cover with plastic wrap and refrigerate for up to 1 day.

Strawberry Buttermilk Scones
Sneak one of these for breakfast with yogurt and more fresh fruit! These are delicious served warm with butter or try it for dessert with some whipped or Devon cream and more strawberries.

3 cups (750 mL) all purpose flour
1/3 cup (80 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) baking soda
3/4 tsp (4 mL) salt
3/4 cup (180 mL) unsalted butter, cubed
1 cup (250 mL) chopped fresh Ontario strawberries
1 cup (250 mL) buttermilk (approx)
Granulated sugar

In large bowl, whisk together flour, sugar, baking powder and soda and salt. Using pastry blender cut butter into flour mixture until mixture resembles coarse crumbs. Stir in strawberries with fork. Drizzle some of the buttermilk over top and using fork, toss mixture around and continue drizzling in buttermilk until ragged dough forms. Turn dough out onto floured surface and divide dough in half. Knead dough gently into 2 rounds about 7 inches (17.5 cm) round. Place rounds on large parchment paper lined baking sheet and cut each into 6 wedges but do not take them apart. Brush top lightly with some buttermilk and sprinkle top with sugar. Bake in centre of 425 F (220 C) oven for about 15 minutes or until lightly golden.

Makes 12 scones.

Strawberry Rhubarb Crisp Pie
This pie is easy to whip together with a frozen pie shell to start! No pie shell? No worries just make it into a crisp and it will be just as tasty. Rhubarb can be tart for some but with the addition of strawberries it makes rhubarb quite a favourite addition to pies and crisps!

3 cups (750 mL) chopped fresh Ontario rhubarb
2 cups (500 mL) halved fresh Ontario strawberries
7 tbsp (105 mL) packed brown sugar
3 tbsp (45 mL) all purpose flour
One 9 inch (23 cm) frozen pie shell, thawed

Crisp Topping:
3/4 cup (180 mL) all purpose flour
1/2 cup (125 mL) packed brown sugar
1/3 cup (80 mL) butter, melted

In bowl, combine rhubarb, strawberries, sugar and flour until combined. Pack into pie shell.

Crisp Topping: In small bowl, combine flour, sugar and butter until well moistened and sprinkle over top of fruit. Place pie onto small baking sheet and bake in bottom third of 425 F (220 C) oven for 10 minutes. Reduce heat to 375 F (190 C) for about 50 minutes or until top is golden brown and filling is bubbly and thickened. Let stand for at least 10 minutes before serving.

Makes 6 to 8 servings.

Tip: I make this combination of fruit often and change the amount of sugar from 1/3 cup (80 mL) to 1/2 cup (125 mL) depending on how tart the rhubarb is. If you are sweet fanatic feel free to add more sugar.

Be sure to have the pie on a baking sheet to catch the drips or your oven may be a bit smoky.

To make this combination as a crisp, not a pie-combine the ingredients in an 8 inch (2 L) baking dish and bake at 375 F (190 C) for about 45 minutes or until golden and bubbly.

What to make for Father's Day!

2011-06-17T07:25:00.000-07:00

Our dads are important to us, whether they help teach us how to tie our shoes or cheer for us at our little league games. Nothing beats that pat on the shoulder or big bear hug they provide when they are proud of us for reaching another milestone in life. These are just a few simple reasons why we celebrate Fathers Day. It is time to pull out all the stops and do something extra special for dear old dad.

Many dads have a love of the grill so making an extra special dinner is a great way to show dad that he is number one in your books.
I think of all the great dads I know, my dad, my father in law, my husband, friends husbands, grandfathers, uncles and cousins. They each are unique and have a wonderful story and family that shares in their love. Sometimes we may find it hard to think of that special something for our dads and rely on old gift favourites like ties and tools, but this year I’d like you to try something perhaps a bit different for your family and take an adventure in food!

Head out to The Aberfoyle market on Saturday to start your adventure with dad (open from 8 am to 1pm). In this open air market you will find bread, cheese, meats, vegetables and fruits and perhaps even some other local dads! Grab breakfast and enjoy some fresh local eggs and then stock up for your dinner that you will be making for dad.

I picked up some favourite ingredients for dads last weekend like Black Walnut Lane’s ribeye steaks, perfect for the barbecue and had a chat with Adele Service who owns the Millgrove farm with her husband Ron and can fill you in on just how tasty and wonderful their products are. Just down from her table was one of my favourite cheese shops, Chartelli’s who had an array of their fine cheeses that dad would enjoy on their own or perhaps with a Late Bottled Vintage Port. The addition of port in the recipe I made for Father’s day adds a touch of sweetness and depth that can not only be used to make a decadent sauce but will also taste delicious as an after dinner drink. Now while some dad’s may prefer to have a cigar with port, I think dads I know would certainly enjoy some fresh local strawberries that are drizzled with some dark chocolate and topped with whipped cream to end their special days meal. So be sure to pick up some Ontario strawberries this weekend because they are truly sweet and juicy!
What makes this steak sing with a burst of flavour is the addition of blue cheese crumbled on top. Not to worry if dad isn’t a fan you can leave it off, but you could also just give it a little sprinkle to try something new and keep the adventure alive. A favourite Canadian blue cheese is Bleu Benedictine which also adds creaminess to the dish.

So instead of making Father’s day a one day event start a bit earlier and enjoy his company and hang out with him. For the older kids reconnect with your dad and catch up on old stories. For the young kids, this is a new learning experience with dads I love watching as they ask their dads “what does this taste like daddy? Can I try it?” Explore and be creative and adventurous because dads are worth it and what dad couldn’t use a little adventure now and again! Happy Father’s Day to all the dads out there, eat well and be happy!

Grilled Steaks with Grape Tomato Port Sauce

This steak recipe is an adaptation of my dear friend Teresa Makeriwicz, Professional Home Economist extraordinaire! Her husband Juris is a dad of 3 and big food lover. So she knows that one of his favourites is steak and she’ll be serving this steak up for him this weekend! Serve this steak with a side of spinach salad or your dad’s favourite greens to balance out the plate.

4 Ontario beef rib eye or tenderloin grilling steaks, about 1 inch (2.5 cm) thick
Coarse sea salt and freshly ground pepper

Port Sauce:
2 tbsp (30mL) butter
1/2 cup (125 mL) finely chopped shallots
3 cloves garlic, minced
1 1/4 cups (300 mL) Late Bottled Vintage Port
1 pint grape tomatoes
1/2 cup (125 mL) crumbled Bleu Benedictine cheese

Season steak with salt and pepper. Place on greased preheated grill over medium high heat and grill for about 4 minutes per side for medium rare or until meat thermometer registers 145 F (63 C). Tent with foil and let stand for 3 minutes.

Meanwhile, in large nonstick skillet, melt butter over medium heat. Cook shallots and garlic, stirring for about 3 minutes or until tender. Slowly add port and bring to boil. Stir in tomatoes, 1/4 tsp (1 mL) each of the salt and pepper; reduce to medium and simmer about 5 minutes or until tomatoes start to split and sauce has reduced slightly.

Place steaks on serving plates. With slotted spoon, divide tomatoes among steaks. Scatter cheese over top and spoon remaining sauce over steaks.

Makes 4 servings.

Canada AM Recipes

2011-05-25T08:49:00.000-07:00

For the recipes I presented this morning on Canada AM, check out the Original versions on www.ctv.ca/CTVNews/CanadaAM/20110525/emily-richards-recipe-110525

and for my makeover recipes of them both check out www.dairygoodness.ca/cream/anyday-magic

Hope you enjoy!!

Enter this contest for Father's Day!

2011-05-24T20:56:00.000-07:00

Is your dad a grill god? Let us know

Father's Day contest Send your dad's favourite grilling recipe into the Guelph Mercury's Father's Day contest. With Father’s Day fast approaching, here is an opportunity to showcase how great your dad or granddad is at the grill.

Send me your favourite recipe showcasing his skills on the barbecue that either he makes or you make for him. If you have a photo of your dad working the grill please include that, too. Entry deadline is June 8. The winning recipe will be in the June 15 edition of the Guelph Mercury.

I will collect all the recipes entered and select a winner. Then I will make the meal and photograph it so your dad’s recipe and story will be in the paper to share with everyone and show just how much you love him and his food and grilling prowess.

You will also win a cookbook prize pack so you can give him another gift for Father’s Day, too. The top three entrants will also receive a three-month gift subscription to the Mercury.

Entries can be sent via email to askemily@emilyrichardscooks.ca or to editor@guelphmercury.com with “Father’s Day contest” as the subject line. Entries may also be hand delivered to the Mercury or mailed to 8-14 Macdonell St., Guelph, ON, N1H 6P7.

Avocado Tempting for Cinco de Mayo

2011-05-02T18:57:00.000-07:00

When I see avocados I get excited probably because I enjoy their rich and creamy texture and how easy it is to incorporate them into different recipes.
I was asked to participate in a blogger's challenge that included me receiving a Guacamole Challenge Pak that had lots of inspirational ingredients in it as well as those yummy avocados.
With Cinco de Mayo approaching quickly my deadline is fast approaching to post some tasty recipes. I like to say that simple is my stand when it comes to guacamole. I enjoy it with chips and veggies or with chicken and fish. It is a great addition to dressings for a creamy version or sliced up and tucked into a sandwich.
I have had fresh salads with cubes of fresh avocado tossed in or finely diced avocado sprinkled on top of chilis and soups. You just can't go wrong!
My best advice when it comes to using avocados is to pick them up when they are still somewhat firm and green. Let them ripen at home so you can be the one squeezing gently to see if it is ripe enough to use. Too many times people tell me they pick up avocados that are dark and bruised inside. Too many people have handled and squeezed those avocados so you are somewhat fooled into thinking that it is ripe. You be in control and be the only one squeezing your avocado!
So in the end I have one recipe right now to offer up. The other one I want to offer up still isn't ready so I think I'll wait until tomorrow to post it.

Guacamole Salsa Dip
Fresh ripe avocados make a creamy dip that is perfect for dipping crunchy tortilla chips into. Need some added colour, try some veggies to dip alongside. The combination of flavours will make this guacamole a new household favourite for every sporting event.

2 ripe avocados from Mexico
½ cup (125 mL) hummus
½ cup (125 mL) salsa
1 jalapeno pepper, seeded and minced
1 tbsp (15 mL) lime juice
¼ tsp (1 mL) salt

In large bowl, using potato masher, mash avocado until smooth. Stir in hummus, salsa, jalapeno, lime juice and salt.

Serve with tortilla chips or veggies.

Makes 2 ½ cups (625 mL).

In the meantime here is another way to use avocados in something a little different:
Herbed Chicken Breasts with Avocado Paste

A thick smooth crust of avocado sits atop succulent chicken breasts. The avocado oil enhances the rich flavour of avocado and makes this a perfect dish for entertaining friends and family.

3 tbsp (45 mL) avocado oil
1/4 cup (60 mL) chopped fresh coriander
1 large clove garlic, minced
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts
Avocado Paste:
1 ripe avocado
Half small shallot, minced
1 small clove garlic, minced
1/4 cup (60 mL) finely diced red pepper
1 tbsp (15 mL) avocado oil
1 tbsp (15 mL) white or red wine vinegar
1/4 tsp (1 mL) salt
Pinch pepper
Fresh coriander leaves (optional)

In large bowl, toss together avocado oil, coriander, garlic, cumin, salt and pepper with chicken breasts to coat evenly. (Make ahead: Cover and refrigerate for up to 8 hours.)

Heat large non-stick ovenproof skillet over medium high heat and brown chicken breasts evenly on both sides, about 8 minutes. Place in 400 F oven for about 10 minutes or until chicken is no longer pink inside.

Avocado Paste: Meanwhile, remove skin and pit from avocado and scoop flesh into bowl. Mash with fork until smooth. Stir in shallot, garlic, pepper, oil, vinegar, salt and pepper. Spread each chicken breast with paste and sprinkle with coriander leaves before serving.

Makes 4 servings.

For more information and recipes using Mexican Avocados visit http://missavacado.com/ or http://www.avocadosfrommexico.com/Index.aspx

Mother's Day Waffles-Savoury or Sweet!

2011-05-01T18:06:00.001-07:00

Waffles Topped with Scrambled Eggs and Smoked Salmon

Create a masterpiece on a plate with three simple ingredients-waffles, eggs and salmon. Make mom feel special and serve it up all made up for her. When serving it for many-simply lay out all the ingredients and guests can help themselves.

1-1/2 cups (375 mL) all-purpose flour
1 tbsp (15 mL) granulated sugar
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
3 eggs, separated
1-1/2 cups (375 mL) milk

Scrambled Eggs:
1 tbsp (15 mL) butter
8 eggs, beaten
1/4 cup (50 mL) chopped fresh parsley
Salt and pepper
Smoked salmon slices
Sour cream or creme fraiche
Caviar (optional)

In bowl, whisk together flour, sugar, baking powder and salt. In another bowl, whisk together egg yolks and milk. Pour over flour mixture and whisk until smooth.

In clean bowl, beat egg white until stiff peaks form. Fold one quarter into batter; fold in remaining whites.

Heat waffle iron. For each waffle brush lightly with oil; pour in about ½ cup (125 mL) of the batter. Close lid and cook for about 4 minutes or until steam stops and waffle is crisp and golden. (Make-ahead: Stack waffles between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)

Scrambled Eggs: Meanwhile, in large non-stick skillet, melt butter over medium heat. Pour in eggs, salt and pepper. Cook, stirring for about 2 minutes or until creamy but starting to set. Stir in parsley and continue cooking for about 3 minutes or until set.

Top each waffle with some of the scrambled eggs, smoked salmon, sour cream and caviar, if using.

Makes about 6 to 8 servings.

Fiddleheads for the Season

2011-04-13T11:44:00.000-07:00

If you were asked to make a dish with fiddleheads would you know where to start? Some of us would and most of us wouldn’t. As the spring season gets into gear for delicious tasting ingredients the talk of fiddleheads is usually the first one people will hear about.
As the warmer weather sets in and water along river banks start to rise so does the fast growing fiddlehead. Many foragers look for the young spiral shaped ostrich fern, which gets its name from the end of a fiddle because of its shape, in hopes to taste the flavour of what can be described as a cross between asparagus and broccoli.
I was lucky enough to be part of an amazing judging panel which included the likes of James Chatto, Chef John Higgins, Marion Kane, Monda Rosenberg and Chef Jason Parsons just to name a few. It was for Norcliff Farms “So You Think You Can Cook 2011” culinary competition where 3 young chefs from Ontario competed by incorporating fiddleheads in as much of their dishes as they could. All 3 chefs were able to succeed and use this unique vegetable in ways that most home cooks would not even think of.
Fiddleheads, I also found out have a long list of reasons to enjoy it. It is truly good for you! Eat for your health and with fiddleheads having twice as much antioxidant as blueberries it has many people interested. And they are also rich is iron, fibre, Vitamin C and A. Not to mention I was happily surprised to find out that is was a source of non-marine source of Omega-3 and Omega-6 essential fatty acids.
This unique and somewhat odd looking green vegetable is still hand-picked and has a short almost 6 week season, so there are many foragers out picking and cutting as many as they can to take home and enjoy fresh or to cook them up and them store them in the freezer for a later date.
You can purchase fiddleheads fresh or frozen, but experts agree that fresh is best. Nick Secord, owner of Norcliff farms, in Port Colborne really enjoys them simply. “I prefer to boil them for about 8 to 10 minutes then drain them and saute them in some olive oil and garlic, plain and simple”. Unlike asparagus that can be blanched for a few minutes Secord recommends the longer blanch to remove some of the bitter taste many associate with it.
You can enjoy fiddleheads so many ways once they are blanched. You can saute them and then create a salad or a side dish or serve them in soup, stews, risottos, omelettes or in noodles dishes. And the chefs in this competition really let creativity take over along with their culinary talents.
Chef Eric Henry Anderson, is sous chef at Inn on the Twenty in Jordan, Niagara created a pasta pillow of local ricotta cheese and fiddlehead with a super smooth fiddlehead Riesling puree and added a sweet element of candied fiddlehead coins which was a great contrast to the slight bitterness of the fiddleheads.
Chef Kyle Christofferson, executive chef from Luxe Bistro in Ottawa prepared a triple header of fiddlehead flavour which featured pearl barley risotto with fiddleheads served with a fiddlehead beurre blanc and an ahi tuna tuna tartare with fiddleheads and a unique concoction of a fiddlehead smoothie that incorporated fruit juices to balance out the flavours.
Chef Brian Scott Pingle, executive chef of Gossip Restaurant in Toronto created a uniquely Japan inspired fiddlehead presentation with included bison carpaccio and fiddlehead maki with crisp fiddleheads served up with a wild garlic mayo.
These 3 chefs took an ingredient that is craved by many chefs around this time of year and gave it their all. Chef Kyle Cristofferson from Ottawa came out on top that night but I think the enjoyment of celebration of the fiddlehead is what really won. It is one thing to see what can be done with such a humble ingredient in the kitchens of restaurants but to know that it is accessible to us all is a great nod to local foods and flavours.
If the warmer weather decides to stick around, we will surely see fiddleheads by the end of the week or next week for sure. So perhaps for our Easter celebrations we can enjoy a handful of fresh fiddleheads in our brunch omelettes with family and friends. Or we can run out and use up some frozen ones to experience their unique qualities and then compare the fresh.

Parmesan Garlic Fiddleheads
Here is a simple recipe to get you started from Norcliff Farms website www.norcliff.com
1 lb (500 g) fresh fiddleheads, washed or 1 pkg frozen fiddleheads
1 large clove garlic, minced
1/4 cup (50 mL) freshly grated Parmesan cheese
2 tbsp (25 mL) butter
Salt and pepper

In large pot of water, boil fiddleheads for 8 to 10 minutes. (Water will be very dark) Drain well and rinse.

In large nonstick skillet heat butter and garlic over medium heat and add fiddleheads. Stir to coat evenly. Cook for about 2 minutes or until tender crisp and well coated. Season with salt and pepper to taste. Scrape onto platter and sprinkle with parmesan to serve.

Makes 4 servings.

Winning Fiddlehead Recipes:

Fiddlehead Frenzy
Chef Kyle Christofferson

Butter-Poached Lobster

1500g Unsalted butter, clarified
500g Lobster
5kg Ice
Water as needed

-Bring a large pot of seasoned water to a boil
-Fill a large container with ice, and cover with water as needed
-Heat clarified butter to 180 degrees Fahrenheit, and hold at this temperature
-Plunge Lobster in boiling water for 90 seconds
-Immediately Plunge Lobster into the ice bath and allow sufficient time to cool
(5-8 minutes)
-Remove the carcass from the flesh of the Lobster, note that the flesh is still raw and should be handled quickly and refrigerated immediately or poached immediately.
-Place the lobster tail and claws in the clarified butter and poach for ten to fifteen minutes as needed, until the lobster reaches an internal temperature of 160 degrees Fahrenheit.
-Serve and Enjoy!

Fiddlehead Beurre Blanc

100g Shallots (roughly chopped)
1 T Vegetable Oil
250ml White Wine
150ml White Wine Vinegar
1 Bay Leaf
1 t Black Peppercorns
454 g Butter (cubed)
250ml Cream 35%
1 T Lemon Juice (freshly squeezed)
¼ t Salt
100g Fiddleheads

In a medium sized saucepot, sweat the shallots in vegetable oil.
Deglaze the pot with white wine and white wine vinegar.
Add the black peppercorns and bay leaf.
Reduce the liquid by 80%
Reduce heat to low.
Whisk in butter, one cube at a time.
Once the butter has been fully incorporated, add the cream.
Cook on low for 5 minutes.
Add Lemon juice, salt and fiddleheads.
Blend with a hand-held emersion blender, or a bar blender.
Strain through a fine sieve and discard solids.
Hold sauce at 80 degrees Fahrenheit for service

Pearl Barley Risotto with Fiddleheads, Squash and Walnuts

50g Fiddleheads, trimmed and blanched
50g Roasted Butternut Squash, ¼” dice
50g Pearl Barley (cooked to “el dente”)
15g Roasted Walnuts, (roughly chopped)
1 T Butter
2 T Mascarpone cheeses
2 T Parmesan Cheese
1 t Chives, (finely sliced)
2 T Vegetable Stocks
¼ t Salt

Combine all ingredients in a medium sized saucepan over medium heat.

Spring Vegetables

12 Fiddleheads (blanched)
3 Baby Carrots (blanched and cut in half lengthwise)
2 Patty Pans (blanched and cut in half lengthwise)
3 Young bell peppers (grilled and cut in half lengthwise)
1 T Vegetable Oil
¼ t Salt
¼ t Cracked pepper
½ t Thyme, chopped
½ t garlic, minced

Heat all vegetables in a pan over high heat, and add seasonings just before service.

Ahi Tuna Tar tare

120 g Ahi tuna, (cut into ¼” dice)
1 T Chive, finely sliced
1 t Shallots, minced
1 t Cilantro, minced
½ t Siracha Hot Sauce
1t Limejuice, freshly squeezed
1 t extra virgin olive oil
1 t Wasabi Tobiko
30g Fiddleheads, trimmed and finely chopped
1 t Kikkoman soy sauce

Combine all ingredients in a mixing bowl, and lightly toss until an even distribution on ingredients is obtained

Garnishes

Micro beet shoots
Micro mustard shoots
Dehydrated Fiddleheads
Pickled Fiddleheads
Fiddlehead “dust”
Wasabi Tobiko

Fiddlehead Riding Hood
Eric Henry Andersen

Raviolo:

Pasta Dough(300 gr A/P flour, 200 gr semolina, 5 whole eggs, salt and pepper, olive oil)
250 ml Upper Canada Ricotta (Hung Overnight)
100 ml fiddleheads, lightly blanched(in chicken stock), drained and roughly chopped
Nutmeg(freshly Grated) to taste
1 egg yolk
100 ml grated Grana Padano Cheese
5 gr Chopped Thyme
5 gr Chopped Parsley(Flat leaf)
5 gr Fine Dice Chives

Puree:

200 ml Fiddleheads, drained and dried
100 ml Shallots
150 ml Riesling
100 ml Chicken Stock
200 ml Cream
Lemon Juice-to taste

Candied Coins:

Fiddleheads (3 per plate, 12 total)(Blanched in stock, shocked, drained, dried, seasoned)
Isomalt Rounds - 24

Garnish:

100 ml Coronation Gastrique
1 litre Tender Seedling Salad(Peppercress, Arugula Cress etc)
Lava Salt-pinch x 4
50 ml Extra Virgin Olive Oil

Procedure:

For the Raviolo:

Combine Ricotta, fiddleheads, egg yolk, Padano and ¾ of the fresh herbs in a stainless steel mixing bowl. Season with salt, pepper and nutmeg.

Form into ½ oz “balls” on sheet pan. Refrigerate

Roll out pasta dough on lightly floured surface. Take the dough down to a #1 on a commercial sheeter or the second last setting on a hand crank pasta roller.

Divide your sheet in half. Space cheese”balls” 1 inch apart and evenly on one sheet.

Lightly spritz with water, lay second sheet on top of bottom sheet evenly, seal and form. Cut with a fluted ring mold cutter and place on floured sheet pan. Refrigerate until use.

For the Puree:

Sweat your shallots with a little oil and/or butter. When translucent add half the fiddleheads and cook for 1 minute. Add wine and reduce. Add Stock and reduce by 75% Add cream, reduce by 25% Add remaining fiddleheads and cook for an additional 4 minutes. Season and buzz with a Vita-Prep or hand blender. Pass through a triple mesh strainer(chinois), check seasoning and reserve.

For the Isomalt Coins:

Boil .5 kg of Isomalt(beet sugar derivative) with .5 cups water.
When temperature reaches 320 F or 165 C, place bottom of pot in water bath to slow down process.

On Silpat or parchment paper, carefully ladle ½ oz rounds of Isomalt liquid. Allow to cool Be very careful with this procedure, can be dangerous. Extremely hot.

Place drained, blanched, shocked and seasoned fiddlehead in center of each round. Place another round on top and place in 300 F over until top layer begins to “droop”. Pull from oven, seal carefully and allow to set.

For Plating and the Finishing Touches:

Bring 3 litres of salted water to a rolling boil. Warm your puree up gently. Drizzle gastrique in a “Picasso” style on your 4 warmed plates. Drop ravioli’s in water and cook for 2 minutes. Warm a pan with a pat of butter and add ravioli’s when cooked al dente. Season pasta and add remaining herbs. Dress cress with extra virgin oil, a squeeze of lemon, salt and pepper. ”Ball” salad gently and place on plate. Spoon puree on plate. Place Ravioli on plate a little off center.
Lay 3 “coins”, resting on each other near front of plate. Drizzle with Extra virgin olive oil. Drop a small “hill” of lava salt where desired.

Gossip Fiddlehead Maki
Chef Brian Scott Pingle

Ingredients

1lb Bison Tenderloin fully butchered
1lb Fiddleheads
2 Bunches Garlic Ramps
1 Cup Arborio Rice
2 Lemons
1 Cup Rice Flour
1 Cup of Ontario Riesling
1 ½ Cup Grape Seed Oil
½ Stick Butter

Bison Tenderloin

Season Bison Tenderloin with salt & pepper, per heat skillet to medium/high add oil to coat. Sear tenderloin length wise on all sides until golden brown (Keep Rare). Put to side until cool. Wrap tightly in saran wrap, place in freezer until semi frozen.

Garlic Ramps

Wash Garlic Ramps, cut in half, reserve top halves, rough chop bottoms & place in pot with 1 cup Grape Seed Oil. Place on medium heat till ramps are tender, place to the side until ramps are at room temperature.

Fiddleheads

Wash and clean Fiddleheads. Bring large pot of salted water to a boil add fiddleheads for one minute, strain and place in large bucket of ice water to cool, strain and divide into two portions, one portion for puree to paste and the other place on paper towel to dry.

Rice

In one pot add 1 ½ tblsp salt, 1 cup Riesling and 1 cup water, bring to a boil. In another pot melt butter on medium heat & add Arborio Rice stir with wooden spoon until rice is translucent, with a ladle add Riesling / water mixture slowly while stirring rice. Bring rice to a creamy soft texture and remove from heat, stir in pureed fiddleheads, spread on a tray and let cool.

Take top of Garlic Ramps slice thin like chives separate into two bowls
In a food processor add egg yolks, rice vinegar, strained lemon juice, pinch of salt and honey, put processor on puree, transfer roasted ramps and grape seed oil to a pourable container, slowly add to processor until emulsified.

Take sushi matt cover in saran wrap. Take Bison slice thin layer onto sushi matt with slight overlap all the way length wise, three slices high. Layer risotto ¼ inch high and three quarters to top of the meat, roll matt and chill for 5 min, cut in 1 inch sections and plate.

Take dried whole Fiddleheads toss in rice flour, 1 tlbsp salt and deep fry at 350 degrees till golden brown, and strain. Garnish with chopped ramps, fried Fiddleheads and side of Mayo.

Taste is “Earthy Crisp”. Bison gives a soft pepper flavour. Garlic Ramps add a semi sweet. Rice gives texture
The Mayo brings the silkiness. Fiddleheads bring the Earthy Crisp flavours together

Luscious Tangy Lemon Bars

2011-03-31T20:40:00.000-07:00

I love lemon desserts and this one sings of lemon flavour! Perfect to make on a rainy weekend to enjoy with friends and family.

Luscious Tangy Lemon Bars
Lemon desserts are always a huge hit and a tasty way to celebrate spring. These bars can be served on their own or included in a dessert tray with cookies and other bars and squares.

Preparation Time: 20 minutes
Cook Time: 45 minutes

2 cups (500 mL) all purpose flour
¼ cup (50 mL) granulated sugar
2 tbsp (25 mL) cornstarch
1 cup (250 mL) butter, softened

Filling:
1/3 cup (75 mL) all purpose flour
1 tsp (5 mL) baking powder
3 egg yolks
3 eggs
2 cups (500 mL) granulated sugar
1 tbsp (15 mL) finely grated lemon rind
½ cup (125 mL) lemon juice
Icing sugar

In a large bowl, combine flour, sugar and cornstarch. With fingers work in butter until mixture clumps together. With floured hands, press dough evenly into parchment paper lined 13 x 9 inch (3 L) baking pan. Bake in 350 F oven for about 20 minutes or until firm to the touch and edges are golden.

Filling: Meanwhile, in a small bowl, whisk together flour and baking powder. In another bowl, beat egg yolks and eggs with a whisk until well mixed. Add sugar and whisk until well combined. Gradually whisk in the flour mixture until smooth. Whisk in lemon rind and juice. Pour the filling over the hot crust and return to oven for about 25 minutes or until filling is set and golden brown. Let cool completely in pan. Refrigerate for about 1 hour or until chilled. Dust with icing sugar before cutting into bars.

Makes 32 bars.
Per 1 bar serving: 150 calories; 2 g protein; 7 g fat; 22 g carbohydrate; 0 g fibre
Excellent Source of Vitamin A; Source of Folate

Storage: Cover and refrigerate for up to 5 days. Freeze for up to 2 weeks.

April Fools!

2011-03-31T20:32:00.001-07:00

Looking to share a joke for April Fool's Day? Well this will get some laughs but also some mmmm's and tasty comments! Not bad to have a joke played on you if it tastes good too!

April Fool’s Cappuccino

Here’s a dessert treat that will fool your guests into thinking you just invited them for coffee!

1 cup (250 mL) California walnut pieces
10 oz (300 g) soft or silken tofu
3 tbsp (45 mL) liquid honey
2 oz (60 g) milk chocolate, melted
2 oz (60 g) dark chocolate, melted
1/4 cup (50 mL) whipped cream
Ground cinnamon

With a hand blender or food processor, puree walnuts, tofu, honey, milk and dark chocolates until smooth.

Divide among 6 cappuccino cups and refrigerate until set. Top with whipped cream and sprinkle with cinnamon.

Makes 6 servings.

Recipe courtesy California Walnut Commission www.walnutinfo.com

Healthy Weeknight Meal for Spring

2011-03-18T09:40:00.000-07:00

Lamb Stew with New Mini Potatoes

Preparation Time: 25 minutes

Cook Time: 1 hour 15 minutes

450 g (1 lb) lean boneless lamb

25 mL (2 tbsp) all purpose flour

10 mL (2 tsp) dried oregano leaves

1 mL (1/4 tsp) freshly ground pepper

15 mL (1 tbsp) canola oil

500 mL (2 cups) sodium reduced beef broth

2 leeks, thinly sliced

2 carrots, chopped

4 cloves garlic, minced

250 mL (1 cup) no salt added tomato sauce

450 g (1 lb) mini potatoes, halved

250 mL (1 cup) frozen peas

1. Cut lamb into 2.5 cm (1 inch) pieces; set aside.

2. In bowl, toss lamb with flour, oregano and pepper. In Dutch oven or large saucepan heat oil over medium high heat and brown lamb, reserving any remaining flour. Remove lamb to plate and reduce heat to medium. Add 125 mL (1/2 cup) of the broth and stir to lift up brown bits from pan.

3. Add leeks, carrots and garlic; cook, stirring for 5 minutes or until softened. Stir in remaining flour mixture until vegetables are coated. Add tomato sauce, remaining broth, browned lamb and potatoes and bring to the boil. Cover and simmer for 1 hour or lamb and potatoes are tender. Stir in peas and cook uncovered for 5 minutes or until peas are heated through.

Makes 4 to 6 servings.

Tip: You can purchase 1 kg (2 lbs) of bone in lamb such as lamb loin or shoulder chops and trim visible fat and bones to get the 450 g (1 lb) of lean lamb for the stew.

Check out more of my great recipes at www.heartandstroke.on.ca

March Break Fun with the Kids

2011-03-18T09:33:00.000-07:00

March Break is officially on and hanging out with the kids can fill up a lot of time and can also be tricky when you are balancing other things throughout the week. My kids enjoy the usual relaxing things kids enjoy like watching movies, hanging out with their friends, playing video games and I like to think they enjoy food too. Not just eating it but playing with it to make creative and fun food. I thought this would be the perfect week to do just that. Taking an afternoon to just have fun and fool around a bit in the kitchen.

Inviting kids in the kitchen usually brings curiosity with them and hopefully intrigue to their palates so that they will then taste their creations. It doesn’t always work that way, as I know from experience but there have been times when I think because the kids have helped make it then they will surely eat it, unfortunately not always the case!

This time I thought I would start with something that they all like-pizza. Well not pizza but pizza dough. This is a great weeknight meal or fun time weekend treat or in my case something to have fun in the kitchen with.

The great part here is that you don’t have to make your own if you don’t want to. There are some great quality pizza doughs you can purchase, that are available in whole wheat varieties too.

Most store-bought pizza dough is about 1 1/2 lbs (750 g) or pretty close to that weight. You can create a variety of different things with that amount alone. With St. Patty’s day around the corner I thought some clovers would be in order, so our first adventure with the pizza dough was to use half of it to make clover buns. They are super simple!

Clover Bun Rolls

Half package of pizza dough

2 tbsp (25 mL) butter, melted

Sea salt

1. Cut the pizza dough into 36 equal size pieces. Roll each piece into a little ball (this is where the kids came in super handy!). Spray muffin tin with cooking spray or brush with some oil and place 3 balls in each muffin tin. Brush with butter and sprinkle with salt.

2. Let stand at room temperature for about 15 minutes to let them rise a bit. Bake in 400 F (200 C) oven for about 15 minutes or until golden brown and crisp. Serve warm.

Makes 12 buns.

Making the pizza too of course:

Now of course we did have to make a pizza too and here is where some arm muscle gets into it. Kids have fun using rolling pins that are larger than they are and making small little pizzas for themselves. It is truly a fun thing to watch. Letting them be creative and choosing what they want on their pizza can be interesting too. My oldest son will have any and all the meat he can fit on a pizza while my younger son would prefer just cheese. Now my daughter decided that she wanted hers plain so to that I said just cheese? “Nope mommy, nothing”. So she was the proud owner of a piece of flatbread for dinner!

I like my pizza crusts thin so rolling them out can be tricky. Let the dough come to room temperature and use a little flour on your work surface. Roll it out and let it rest in between so that you don’t feel like you are fighting with the dough. Kids may feel this frustration if younger, but older kids think its a race and the pizza dough is winning. At any rate, my recommendation is to bake your crust on a pizza pan that has mesh or holes in it and bake it at about 425 F (220 C) in the centre of your oven until it’s golden and crisp. Tasty perfection provided it has the toppings that everyone asked for.

And we couldn’t forget a sweet treat. So I thought the perfect ending to our pizza dough madness would be cinnamon rolls. With the same dough, we used about half of another package of pizza dough and rolled it out into a rectangle and brushed it with melted butter. My daughter patted down some brown sugar to cover the dough and we both sprinkled it with cinnamon. My excitement was building-she usually doesn’t like cinnamon. So I was certain this was going to be a winner with her, it still was pizza dough!

Well hold the presses because she asked if she could taste the cinnamon and she did. Nope not this time, not gonna happen. She didn’t like the cinnamon on it’s own. And you know what many don’t. We associate it with sweet things but itself is not sweet. Happily she helped me finish rolling and slicing the rolls and she brushed the tops with more butter. Again we let them sit and rise a bit before I baked them at 400 F (200 C) for about 20 minutes until they were golden and the sugar was bubbly.

What a workout! Not much clean up really either. It was more fun than anything else and it surprised everyone that from some pizza dough we created a few different things and I kept the attention span for more than 10 minutes. Probably because we changed what we were doing 3 times but not my much. Sometimes the simpler things in life are truly the best and pizza dough just happens to be one of those things right in our kitchens!

Emily’s Pizza Dough

Here is my favourite homemade pizza dough. It makes under 1 lb (500 g) of dough so you will need at least 2 to make any 2 of the above recipes. It can be made ahead and frozen too if needed.

Pinch granulated sugar

2/3 cup (150 mL) warm water

2 1/4 tsp (11 mL) active dry yeast

2 tbsp (25 mL) extra virgin olive oil

1/4 tsp (1 mL) salt

1 1/2 cups (375 mL) all-purpose flour

1. In large bowl dissolve sugar into water. Sprinkle with yeast and let stand for about 10 minutes or until frothy. Whisk in olive oil and salt. Add flour and scrape out onto floured surface and knead until dough forms. Cover and let rest for 30 minutes.

2. Knead again on floured surface until smooth dough forms. Place in greased bowl and cover with plastic wrap and let stand for about 1 hour or until doubled in bulk.

Makes about 1 lb (500 g) dough.

Enjoy some Duck for dinner

2011-03-18T09:30:00.000-07:00

Have you ever wanted to taste something you haven’t tasted before? Some may wait until they go to a restaurant in hopes of having it perfectly prepared for them and that they fall in love with it. Others like to challenge their taste buds to be on top of latest trends and try the latest flavours. I think I do a little bit of it all, while taking into account the classic dishes that help many chefs get to that level of creativity. The best part about all this food and tasting is that we can do it all here with local ingredients.

We have such amazing local products in Ontario that you can tempt your taste buds easily with a variety of flavours and textures. Going out to search for something a little different just means a walk to the market or a drive to a local grocery store, and in many cases your own backyard! Right now as we wait for spring to arrive, it is still nice to snuggle into a blanket on the couch and watch a movie or read a book while wafts of wonderful aromas leave our kitchens and fill our homes. Homey dishes that are simmering or stewing away help build flavour and texture into a dish which makes us fall in love with them. Comfort foods can bring those latest trends and also include things we haven’t tasted before. Duck is not something that I have cooked at home often, I didn’t grow up with it but it fit the bill for this feeling of comfort food. Something a little different, local and comforting.

For 60 years, King Cole, a family run business in Ontario has given us local ducks that are found in the freezer section of some grocery stores and given chefs and home cooks alike the ability to cook something different and “You’ve Got to Try the duck” as they suggest. I have had the opportunity to work with them to create some tasty recipes with duck to bring out my creative flavours and try something different. For me it was a wonderful experience to introduce it to my family and friends and have them try something new and enjoy those flavours that I wasn’t sure would work, but I was assured after tasting they certainly did.

Many people compare duck to chicken and in its physical looks it is a good comparison but truly different as I find the flavour of the duck to be meatier but just as easy to use. The duck legs are a favourite for many chefs to make duck confit, a rich and tasty dish of duck legs cooked in duck fat to produce a luscious culinary dish. For me cooking with duck is an opportunity to try something new and bring out a comfort dish that I grew up with too. Sometimes its nice to step out of your comfort zone to get a little comfort food.

Duck Cacciatore

This classic flavoured stew known as “hunter’s stew” offers up chunky pieces of vegetables and duck that will become a favourite for all your guests. Serve this dish with fettuccine pasta or mashed potatoes to soak up the rich tomato sauce.

Preparation Time: 30 minutes

Cook Time: 1 hour 30 minutes

1 King Cole whole duck, about 5 lbs/2.5 kg

1/4 tsp (1 mL) each salt and pepper

1 large onion, chopped

6 cloves garlic, minced

1 lb (500 g) button mushrooms, quartered

1 each red and green bell peppers, chopped

1 tbsp (15 mL) dried oregano

1 tsp (5 mL) dried basil

1/2 cup (125 mL) dry red wine

1 can (28 oz/796 mL) diced tomatoes

1. Trim excess skin and fat from duck and reserve for another use. Cut duck into 6 pieces and remove backbone for another use. Sprinkle salt and pepper all over duck pieces. Heat large shallow Dutch oven over medium high heat and brown duck on both sides. Remove to plate. Remove all but 1 tbsp (15 mL) of the rendered fat in the saucepan.

2. In same pot, over medium high heat, cook onion, garlic, mushrooms, peppers, oregano and basil for about 15 minutes or until vegetables are beginning to brown. Pour in wine and stir vegetables to deglaze pan. Add tomatoes and bring to boil. Return duck to pot. Reduce heat, and simmer covered for about 1 hour and 15 minutes or until duck is falling off the bone. Uncover and cook for 15 minutes to thicken the sauce slightly.

Makes 4 to 6 servings.

Tip: Look for the whole duck in the freezer section of the grocery store and let thaw completely in the refrigerator for about 24 hours before using.

Check out the video I did on how to cut the duck into pieces at www.kingcoleducks.com

Banana French Toast-yummy!

2011-03-18T09:28:00.000-07:00

Baking is a relaxing activity for many in my family, including me. You find out why people bake when you are chatting and finding out details about them. It could be sitting with friends or family members and as you are talking you start to understand the stress in their life and what makes them tick and how filling their home with sweet aromas can help them ease the pain.

I am pretty sure I have done this on many occasions and in fact I know my aunt, sister and mother have all done it as well. Baking is different, it’s not like going to the gym for a hard work out to relieve your stresses. Baking is carefully measuring, stirring and pouring to create a tasty treat to share.

My aunt has two grown daughters, one away at school and one at home at school and she has always baked and now they too enjoy baking. But I think that more often than not, they enjoy her baking much more. And she is happy to bake for their friends, their families and sometimes even team mates, boy friends or new aquaintances.

I’ve always known my aunt to be a kind hearted soul and a wonderful baker! So while we were away recently and I was intrigued to try a banana bread french toast off a breakfast menu. She was the one who encouraged me to make my own version. My mom and sister were agreeing and helping me with my plan of attack. My aunt reminded me of her favourite and most often used banana bread recipe, which happens to be mine! That was going to be my starting point. With a few changes of ingredients so that the banana bread wouldn’t be too moist and fall apart, I came up with my version of banana bread french toast.

I love this idea because not only do you end up having a great snack to enjoy with milk or tea but you can also enjoy it for breakfast or brunch again with a twist. So I had the best of both worlds my stress was relieved by baking and my passion was fed be creating a tasty new recipe! I hope it inspires you to de-stress and get creative in your kitchen too.

Banana Bread

This loaf has a soft vanilla flavour that keeps you coming back for more. Banana loaf is perfect for an afternoon snack or part of your morning breakfast. Warm it in the microwave for a fresh out of the oven taste then use it the next day for a very tasty french toast!

1 cup (250 mL) all-purpose flour

3/4 cup (175 mL) whole wheat flour

2 tsp (10 mL) baking powder

Pinch salt

1/2 cup (125 mL) butter, softened

3/4 cup (175 mL) granulated sugar

2 eggs

1 tsp (5 mL) vanilla

2 very ripe bananas, mashed

3/4 cup (175 mL) sour cream

1/2 cup (125 mL) toasted chopped walnuts (optional)

In bowl, whisk together flour, baking powder and salt; set aside.

In large bowl, beat butter and sugar until fluffy. Beat in eggs one at a time, beating well after each addition. Beat in vanilla. Stir in mashed bananas and sour cream. Add flour mixture to banana mixture and stir to moisten. Add walnuts, if using and stir to combine.

Scrape into 8 x 4 inch (1.5 L) loaf pan and bake in 350 F (180 C) oven for about 1 hour or until tester inserted in centre comes out clean. Let cool in pan on rack. Remove from pan and let cool completely on rack.

Makes 1 loaf, about 16 slices.

Tip: If you don’t have both all purpose and whole wheat flours simply use all of one in the recipe. Or try the nutri blend flour that has added bran to it and try something new with fibre.

Storage Options: Wrap loaf whole or in quarters in plastic wrap and in heavy-duty foil and freeze for up to 2 weeks. Wrap loaf in plastic wrap and keep at room temperature for up to 3 days.

Banana Bread French Toast with Raspberry Maple Sauce

I was inspired by a special breakfast I had at The Cannery at the Pillar and Post in Niagara on the Lake to make this recipe. It was over morning coffee and breakfast with my mother, aunt and sister chatting about are wonderful Girls Night Out and how delicious food is when you are in good company!

2 eggs

1/4 cup (50 mL) milk

1/4 tsp (1 mL) ground cinnamon

6 slices banana bread (about 1/2 inch (1 cm) thick), see recipe above

Icing sugar (optional)

Raspberry Maple Sauce:

2 cups (500 mL) frozen raspberries

1/4 cup (50 mL) pure maple syrup

1 tsp (5 mL) cornstarch

Raspberry Maple Sauce: In saucepan, bring raspberries and maple syrup to a gentle boil over medium high heat, stirring often.

In a small bowl, whisk cornstarch with 1 tsp (5 mL) of water. Stir into raspberry mixture and return to the boil. Boil for 1 minute or until thickened. Remove from heat and keep warm.

In a shallow dish, whisk together eggs, milk and cinnamon. Dip banana bread slices into mixture to coat evenly. Place on lightly greased nonstick skillet or griddle over medium high heat and cook for about 3 minutes or until golden and turn over. Cook for about 4 minutes or until golden. Repeat with remaining banana bread and egg mixture.

Serve banana bread french toast with Raspberry Maple Sauce and dust with icing sugar if desired.

Makes 6 slices.

Tip: Be sure not to let the banana bread soak in the egg mixture too long, the bread will fall apart. A gentle quick dip to coat both sides is perfect.

Total Woman's Show Chocolate Recipes Using Cacao Barry Chocolate

2011-02-12T04:47:00.000-08:00

Raspberry Chocolate Tart

You can make this up to 3 days ahead but I don’t recommend it, as it won’t last in the fridge that long! Serve it with berries of the summer for some colour. If people don’t want dessert tell them that’s okay you’ll keep it for yourself.

1-1/2 cups (375 mL) chocolate cookie crumbs

1/4 cup (50 mL) butter, melted

1 cup (250 mL) fresh raspberries

8 oz (250 g) chopped bittersweet chocolate

2 tbsp (25 mL) unsalted butter, softened

2 cups (500 mL) 35% whipping cream

2 tbsp (25 mL) Chambord liqueur or Frambroise

1 tbsp (15 mL) grated bittersweet chocolate

In bowl combine cookie crumbs and butter until moistened. Pat evenly into bottom and up side of 9-inch (23 cm) tart pan with removable bottom. Bake in 350 F (180C) oven for about 10 minutes or until firm. Let cool. Sprinkle with raspberries. Set aside.

Place chocolate and butter in heatproof bowl. In saucepan bring 1 cup (250 mL) of the cream to boil over medium heat. Immediately pour over chocolate and butter. Let stand for 1 minute. Add liqueur. Slowly whisk or stir chocolate until melted. Gently pour into tart shell to cover raspberries. Place in refrigerator for about 2 hours or until set.

In bowl, whip remaining cream. Attractively spread top with cream. Sprinkle with chocolate before serving.

Makes 8 to 10 servings.

Chocolate Mousse

Delicious light and rich chocolate flavoured mousse is easy to make and easier to eat!

1/3 cup (75 mL) granulated sugar

1/3 cup (75 mL) water

4 egg yolks

4 oz (125 g) Cacao Barry St. Domingue Dark Chocolate (70%)

2 tbsp (25 mL) unsalted butter

1 cup (250 mL) whipping cream

Bring sugar and water to boil and boil for 3 minutes.

Place egg yolks in bowl and slowly pour in sugar mixture while whisking until pale yellow and thickened.

In bowl, set over saucepan of hot (not boiling) water melt chocolate and butter. Whisk into egg mixture until well combined.

Whip cream and fold in one third of the cream into chocolate mixture. Fold in remaining cream until no streaks remain. Spoon into 6 serving dishes and refrigerate for at least 2 hours.

Makes 6 servings.

My Bacon Wrapped Meatloaf

2011-02-10T18:27:00.000-08:00

It's funny how some things make you happy. I find bacon is just one of those things. I was lucky enough to participate in judging the Ontario Independent Meat Processors competition a couple of weeks ago and bacon was one of my categories, along with 2 other judges. In fact that is how I started my morning! I was truly excited to taste over a dozen different side bacons. Each bite was unique to the processor. The day continued on to taste deli roast beef and also premium meats as well. There was a room full of judges and we were grouped to taste different meats throughout the day. Some amazing stuff is produced right in our backyards here in Ontario, we truly are lucky! Now that said none of the judges found out the winners of any of the categories because they will be announced at a Gala Event in March-how exciting!

So that simply inspired me to use my bacon a little differently than enjoying it for breakfast! I decided to make my son's favourite meal, meatloaf and one of his favourite meats-bacon and put them together. When I told him in my excited voice that I put his two favourites together and that it would be amazing, he just looked at me and said "why didn't you just make regular meatloaf?"

He was pleasantly surprised to taste the meatloaf and although the bacon flavour simply added a bit of smokiness and a delicious crisp texture to the meatloaf. I think we were all happy to share this meal with mashed potatoes and peas. Truly a nice warm meal for a weeknight if you have the time to put into it. But if not, make it on the weekend and warm it up for another night or enjoy it in a sandwich for something truly unique and very tasty!

I hope you enjoy the recipe. I know I'll be making it again.

Bacon Wrapped Meatloaf

This recipe really should serve 8, it served 5 of us I'd like to say, but really only 3 of us ate it:) Okay there was a few slices for leftovers.

2 tsp (10 mL) canola oil

1 leek, white and light green part only, thinly sliced

1 clove garlic, minced

2 tsp (10 mL) dried thyme leaves

1/2 tsp (2 mL) fresh ground black pepper

2 eggs

1 cup (250 mL) seasoned dry breadcrumbs

1/3 cup (75 mL) freshly grated Parmesan cheese

1/3 cup (75 mL) milk

1/3 cup (75 mL) ketchup

1 tbsp (15 mL) Worcestershire sauce

1 lb (500 g) each ground veal and ground pork

10 slices side bacon

In nonstick skillet, heat oil over medium heat and cook leek, garlic, thyme and pepper, stirring for about 8 minutes or until softened. Scrape into large bowl; let cool slightly.

Stir in eggs until combined. Add breadcrumbs, cheese, milk, ketchup and Worcestershire and stir until well combined. Add veal and pork and using hands mix well until thoroughly combined.

On parchment paper lined baking sheet shape mixture into 9 x 5 inch (23 x 13 cm) loaf. Lay bacon slices on a diagonal across the meatloaf, trimming strips as necessary to cover the top and sides completely. Bake in 375 F (190 C) oven for about 1 hour and 10 minutes or until meat thermometer inserted in centre reaches 160 F (70 C). Let stand for 5 minutes before slicing into about 1 inch (2.5 cm) slices.

Makes 8 servings.

Family Day Recipes from Inside Guelph

2011-02-10T18:23:00.001-08:00

Crunchy Chicken Cannon Balls

Here is a different way to serve up chicken that is easy to pick up and dip. Kids can’t keep their hands off them and they can help make them too!

1 cup (250 mL) 1 % cottage cheese

1 egg

2 tsp (10 mL) mild curry paste or powder (optional)

1/3 cup (75 mL) seasoned breadcrumbs

1 pkg (500 g) lean ground chicken

3 cups (750 mL) corn flake cereal

Mango chutney, ketchup or ranch dressing (optional)

In a large bowl, using a wooden spoon stir together cottage cheese, egg, curry paste and breadcrumbs. Add chicken and using your hands mix together to combine evenly.

Using a small ice cream scoop or tablespoon, roll chicken mixture into balls and set aside on parchment paper lined baking sheet.

Place cereal in large resealable bag and seal. Using a rolling pin or your hands crush to make fine crumbs. Shake chicken balls into mixture until coated and return to baking sheet. Bake in 425 F (220 C) oven for about 15 minutes or until no longer pink inside.

Serve with chutney, if desired.

Makes about 56 meatballs.

Tips: Bake the chicken balls ahead of time and freeze for up to 2 weeks and reheat in oven until hot. Or refrigerate for up to 1 day and warm through in a hot oven.

Maple Apple Berry Crisp

The taste of maple is a wonderful sweetener for apples and berries in this family favourite dessert. Choose local apples like empire, Cortland or honey crisp for great texture and flavour.

5 large apples, peeled, cored and sliced (about 1 ½ lbs)

2 cups (500 mL) frozen blueberries

1/2 cup (125 mL) pure maple syrup

2 tbsp (25 mL) all purpose flour

1/2 tsp (2 mL) vanilla extract

Oatmeal Topping:

1 cup (250 mL) large flake oatmeal

3/4 cup (175 mL) all purpose flour

1/4 cup (50 mL) finely chopped walnuts (optional)

1/4 cup (50 mL) butter, softened

1/4 cup (50 mL) pure maple syrup

In an 8-inch (2 L) baking dish, combine apples, blueberries, maple syrup, flour and vanilla.

Oatmeal Topping: In a bowl, combine oatmeal, flour, walnuts, if using and butter. Drizzle with maple syrup and stir to combine. Sprinkle mixture over fruit to cover. Bake in 375F (190 C) oven for about 45 minutes or until apples are tender and topping is golden.

Makes 6 to 8 servings.

Valentine's Day Recipes from Inside Guelph

2011-02-10T18:19:00.000-08:00

Easy Chocolate Fondue

This simple fondue is easy enough for anyone to make and enjoy. A great dessert to share with friends or keep it small enough for 2. Leftovers can be melted in the microwave if desired.

6 oz (180 g) milk or bittersweet chocolate, chopped

1/4 cup (50 ml) unsalted butter

1/4 cup (50 mL) 35 % whipping cream

Favourite dippers:

Dried fruit, strawberries, pineapple, banana

In small saucepan melt chocolate chips, butter and cream over low heat, stirring frequently, until smooth. Pour into lit fondue pot. Using fondue forks, dip fruit into warmed chocolate.

Makes 4 servings.

Tip: Substitute 1 cup (250 mL) bittersweet or semi sweet chocolate chips for the milk chocolate.

Mixed Seafood Salad

Here is a cold salad that is perfect for a small appetizer or to serve on a larger scale for people to help themselves. This needs to be made ahead to enjoy the full flavour of the seafood and citrus flavours.

1 calamari, cleaned

6 large sea scallops

4 oz (125 g) medium raw shrimp, peeled and deveined

1/4 cup (50 mL) extra virgin olive oil

4 cloves garlic, minced

1/4 tsp (1 mL) hot pepper flakes

1 jar (750 mL) pickled vegetables, drained and chopped

1/4 cup (50 mL) slivered green olives

1/4 cup (50 mL) chopped Italian parsley

1 tbsp (15 mL) capers

2 tbsp (25 mL) white vinegar

2 tbsp (25 mL) lemon juice

Pinch pepper

Leaf lettuce leaves

Slice calamari body into rings and separate tentacles. Cut scallops into quarters and shrimp in half.

In saucepan of simmering water, cook calamari for 1 minute. Remove with slotted spoon. Repeat with shrimp and scallops; set aside.

In non-stick skillet, heat oil over medium heat and cook garlic for 30 seconds. Add calamari, shrimp, scallops and hot pepper flakes. Toss and cook for 2 minutes. Scrape into large bowl. Add pickled vegetables, olives, parsley, and capers and toss to combine. Add vinegar, lemon juice, salt and pepper and toss well. Cover and refrigerate for at least 1hour or for up to 12 hours. Serve on lettuce.

Makes 6 servings.

Prosciutto Wrapped Shrimp with Spicy Dipping Sauce

Buy jumbo tiger shrimp and make sure everybody gets at least one. The bigger shrimps can handle the special wrapper of prosciutto and its touch of saltiness. Simply dressed it’s a perfect pick up appetizer with the dipping sauce alongside.

12 raw jumbo shrimp, peeled and deveined

1 tbsp (15 mL) extra-virgin olive oil

Pinch pepper

6 thin slices prosciutto, halved

Spicy Dipping Sauce:

¼ cup (50 mL) extra-virgin olive oil

2 tbsp (25 mL) red wine vinegar

2 tbsp (25 mL) chopped fresh Italian parsley

1 clove garlic, minced

2 tsp (10 mL) capers

½ tsp (2 mL) dried hot pepper flakes

Peel and devein shrimp leaving tails intact. In bowl, toss shrimp with oil and pepper. Wrap each shrimp with prosciutto. Place on plate and cover and refrigerate for up to 4 hours.

Spicy Dipping Sauce: Meanwhile, in bowl stir together oil, vinegar, parsley, garlic, capers, pepper flakes and season with salt to taste. Cover and let stand at room temperature for up to 2 hours.

Place shrimp on greased grill over medium-high heat and grill for about 5 minutes, turning once or until shrimp are firm and prosciutto is crisp. Serve with Dipping Sauce.

Makes 6 servings.

Tip: You can use large sea scallops for the shrimp for another seafood option.

2011-01-19T11:32:00.001-08:00

I can feel the cold in my bones during these last few days that have past. Making me want to stay inside and stay warm and cozy. I think most often many of us, want to do the same. I found out this past week that a perfect thing to do during these colder months that are upon us is to go away to a hot destination-no really? I think everyone knows that! I did remember that enjoying hot or spicy food can help you warm up. Usually at a less expensive rate too. I know there are people who enjoy a good burn in their mouth as they sample some spicy foods or nod with enjoyment when sweat begins to bead on their forehead because they got the kick they were looking for from the food they were eating. I don’t think that I am that type of person where I want to put my body at risk with that kind of heat. A mild burn of enjoyment where my tongue tingles is okay and to be able to still taste the other food and flavours in the dish is important to me. I think that is where a balance of flavours comes into play.

I like to think to make a dish complete that it needs some certain elements of taste. Sweet, salty, bitter and sour. When I get the chance to create recipes for different people, companies and even myself I think tasting them during the process is important because this is how you realize all these tastes happening in the dish. It’s like training for a sport you play, you practice! You can do the same thing in the kitchen. Sometimes thinking about the balance of a dish will help you to fix something rather easily. Here is an example. You have created a slightly sweet pasta sauce and you’re not sure how to fix it? Try adding a splash of red vinegar, the tang of the vinegar when cooked in can help to make that sauce taste more evenly balanced. Just like a teeter totter with two kids of the same weight on it!

This type of thought seems very apparent to me in many Asian cuisines because the time has been taken to build a base flavour and add other elements of taste to balance it to the perfect dish. I think the Western World has embraced this notion for a long time but there still seems to be some disconnect with tasting the food and making the dish balanced. When you look at different cuisines like Vietnamese, Thai, Korean, Indian, Morroccan and so many others there is a wide variety in ingredients with the simplicity of preparing to have astounding flavour. That is why so many Westerners enjoy the food and want to try and prepare it at home. Don’t get me wrong I love going out to restaurants to try this food too or having friends prepare it at home, it’s always a fun and delicious experience!

We were out with a friend for lunch to Diana Downtown and had a superb curry lunch. I had an eggplant curry with just the right kick of heat, my husband had butter chicken as he is just experiencing this whole spice phenomenon and taking small steps and our friend had a beef curry which was also outstanding. The level of spice was a different experience for us all but every dish warmed our bodies in different ways. I assure you I wasn’t the one with beads of sweat on my forehead! Our bodies react differently to the dishes we eat but in the end the same result prevails of enjoying a delicious meal that warms your body and your heart.

The last time I enjoyed a Thai dish I made at home I decided to up the anti and include a bit more heat than normal and you know what? It ended up needing a bit more of a sour element to balance it out, so a splash of lime juice was added to round it out and enjoy the meal to it’s full potential.

Playing around with recipes and enjoying different cultures can be done in or outside of the home. You can start with mild flavours and then build, keeping in mind that you might have to play around with those elements of taste. Its okay to be cautious and step carefully outside your boundaries when it comes to new tastes. Have fun with food and experiment, try new things and share with friends. I’d love to hear about some of your food experiences and recipes that you have brought to life with the balance of taste. Food is a universal language that we can all share and enjoyably taste too!

Steamed Lemongrass Mussels

Fragrant lemongrass fills the air with a citrus aroma while the mussels steam to produce a flavourful juice. Juicy mussels squirt in your mouth to entice you into the rest of your dining experience. These mussels are great served hot or cold.

2 stalks lemongrass

1 tbsp (25 mL) vegetable oil

2 cloves garlic, minced

1Thai bird or long finger chili pepper, sliced (or ¼ tsp/1 mL hot pepper flakes)

1/4 cup (50 mL) white wine or chicken stock

1/4 cup (50 mL) water

2 tbsp (25 mL) fish or soy sauce

1/2 tsp (2 mL) grated lime rind

2 tbsp (25 mL) lime juice

1/2 cup (125 mL) chopped fresh coriander

3 lb (1.5 kg) mussels, rinsed

1. Trim tops and ends of lemongrass. Remove outer layer. Using back of knife gently bruise stalks. Cut in half lengthwise, then crosswise into thin slices.

2. In Dutch oven or large saucepan, heat oil over medium heat. Add lemongrass, garlic and pepper; cook stirring for 1 minute or until fragrant. Add wine, fish sauce, lime rind and juice and half of the coriander. Bring to boil; add mussels. Cover and cook, stirring once, for about 8 minutes or until all mussels are open. Discard any mussels that do not open. Pour into large platter; sprinkle with remaining coriander.

Makes 6 servings.

Option: You could serve this cold as well. Cook as above. Transfer mussels to bowl. Boil liquid for about 5 minutes or until reduced by half. (If using chicken stock, do not reduce liquid.) Remove mussels from shells and add to reduced liquid. Reserve half of each shell. Cover and refrigerate mussels and shells for at least 1 hour or up to 24 hours. Arrange shells on lettuce-lined platter; fill each with mussel and drizzle remaining liquid over top; sprinkle with remaining coriander.

Tip: Check your mussels over when you get them home. Rinse them and discard any that are cracked or open. Tap them on the counter and squeeze them to see if they will stay closed, if they do not simply discard. If you think you might miss any not to worry, you get a second chance because after they cook if they do not open you will discard those ones.

Big Heat: These mussels have a mild kick depending on the type of hot pepper you use. You can also use jalapeno or habenero or scotch bonnet peppers. For really big heat, use 2.

You can purchase mussels in net bags in the grocery stores or loose by the pound. You can easily use 2 net bags of mussels for this recipe which is closer to 4 lb/2 kg to feed a few more.

Recipes from CH Morning Live with Lori Deangelis

2011-01-16T18:29:00.000-08:00

Pasta con Piselli (Pasta with Peas)

Here is a pasta dish where shape really does matter. Having a cup shape such as orecchiette or shells is perfect to hold the peas while you enjoy the pasta. Add some chopped ham for a heartier meal.

4 cups (1 L) orecchiette or small shell pasta

1 large Yukon Gold potato, peeled and diced

2 tbsp (25 mL) extra virgin olive oil

1 small onion, finely chopped

2 cloves garlic, minced

3/4 tsp (4 mL) dried oregano leaves

1/4 tsp (1 mL) hot pepper flakes

2 cups (500 mL) frozen peas

1/4 cup (50 mL) vegetable stock or water

2 tbsp (50 mL) chopped fresh Italian parsley

1/4 tsp (1 mL) salt

Pinch pepper

1/4 cup (50 mL) grated Parmesan cheese

In large pot of boiling salted water, cook pasta and potato for about 10 minutes or until pasta is al dente and potato is tender. Drain and return to pot reserving 1 cup (250 mL) of the cooking water.

Meanwhile, in non-stick skillet heat oil over medium heat and cook onion, garlic, oregano and hot pepper flakes for 3 minutes or until softened. Add peas, stock, parsley, salt and pepper; bring to a simmer. Cover and cook for 5 minutes for flavours to combine. Add to drained pasta along with cheese and enough of the reserved water to moisten.

Makes 4 servings.

Mushroom Barley Soup

A thick stew-like hearty soup will warm up anyone on a cold winter’s night. This is real comfort food that warms the soul and feeds the belly. Serve it up with some Tabasco sauce for an added kick of spice and heat!

1 tbsp (15 mL) canola oil

8 oz (250 g) extra-lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 lb (500 g) mushrooms, sliced

1 each carrot and celery stalk, chopped

1 tbsp (15 mL) chopped fresh thyme or 1 tsp dried

2 tbsp (25 mL) tomato paste

1 tbsp (15 mL) balsamic vinegar

¼ tsp (1 mL) each salt and pepper

4 cups (1 L) beef stock

3 cups (750 mL) water

½ cup (125 mL) barley

1 bay leaf

1 can (19 oz/540 mL) black beans, drained and rinsed

In large deep pot, heat oil over medium-high heat and cook beef until no longer pink. Reduce heat to medium and add onion and garlic; cook, stirring for 5 minutes. Add mushrooms, carrot, celery and thyme and cook for about 15 minutes or until all the liquid has evaporated from the mushrooms.

Add tomato paste, vinegar, salt and pepper; stir to coat vegetables. Add stock, water, barley and bay leaf; bring to boil. Reduce heat, cover and simmer for about 45 minutes or until barley is tender. Add beans and heat through.

Makes 4 to 6 servings.

Chicken Option: You can use ground chicken or turkey for the beef and use chicken stock instead of beef stock.

Note: Mushrooms come in all shapes and sizes. The best for this soup are your favourite of white or brown (cremini) mushrooms, shitakes, oyster or even portobellos.

Sweet Potato Chili

A chunky orange chili is a nice option for vegetarians and meat lovers alike. Serve this warm comfort dish with fresh Longo’s bakery biscuits after a cool evening out or after the hockey game. Make it ahead and reheat it for an easy and quick meal.

1 tbsp (15 mL) vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 tbsp (15 mL) chili powder

1 tsp (5 mL) ground cumin

1/4 tsp (1 mL) cinnamon

1/4 cup (50 mL) all purpose flour

1 cup (250 mL) vegetable stock

3 sweet potatoes, peeled and cubed (about 2 lbs/1 kg)

1 can (28 oz/796 mL) diced tomatoes

1 can (19 oz/540 mL) red kidney beans, drained and rinsed

1 green pepper, diced

Salt and pepper

In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minutes. Add stock and stir until smooth.

Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened. Add salt and pepper to taste.

Makes 4 to 6 serving

Blueberry Orange Whirl

Get going in the morning with a quick hit of antioxidants right in your freezer!

2 1/2 cups (625 mL) frozen blueberries,

1 cup (250 mL) vanilla low-fat yogurt

1/2 cup (125 mL) orange juice

1/2 cup (125 mL) milk

1 tsp (5 mL) vanilla extract

In a blender whirl blueberries, yogurt, orange juice, milk and vanilla until smooth.

Serve immediately.

Yield: about 3-1/2 cups (875 mL) 4 servings

Saucy Blueberries

Serve this sauce over your favourite frozen yogurt, custard, fruit or sponge cake for a quick and easy dessert.

2 tbsp (25 mL) granulated sugar

2 tsp (10 mL) cornstarch

3 cups (750 mL) frozen blueberries

In medium saucepan, stir sugar and cornstarch together until blended; add frozen berries, toss until uniformly coated. Cover and cook over low heat, stirring occasionally, until the berries thaw and the mixture starts to boil, 5 to 7 minutes. Remove lid, cook, stirring constantly, until boiling and thickened, 1 to 2 minutes.

Yield: about 2 cups (500 mL) 4 servings

Tip: You can add flavourings such as vanilla, cinnamon, lemon or orange juice and rind.

These two recipes courtesy of www.bcblueberry.com

Fond Memories of the Season

2010-12-21T21:45:00.000-08:00

I was driving around with my mother trying to accomplish some Christmas shopping and we starting chatting about of the traditional foods we enjoy and some tasty ones she had just made. It triggered a childhood memory for me that immediately encouraged me to recreate it. Let me bring you back to Sault Ste Marie where I grew up and enjoyed many a holiday party with my parents. During the holidays visiting was a huge part of my school Christmas vacation and most kids would turn their noses up to do such things and hang out with adults and their older kids. Not me! I knew there would be good eats no matter where we went. One family friend would make pizelle cookies or what we called at home “tie plates”, not sure why, but the name stuck. A crisp thin, almost waffle like cookie, think waffle cone thickness but flat. You can purchase them in the stores now but nothing beats the anise scented aroma in the air when they are being made. Now what she used to do is while they were still hot, she would wrap a Kit Kat stick in the centre and let them cool to create a delectable treat that I craved each year. It’s funny what memories food creates. I’ve had many family members make pizelle and I truly enjoy them alongside coffee or served up broken up with custard and cream and a few berries or broken in half and served with a bowl of ice cream. Truly a versatile dessert.

This got me to think if I had created any strong memories for my children yet with their Christmas baked goods. So of course I needed to ask. The 3 year old, well she doesn’t recall any Christmas traditions yet. But my 5 year old, said “we always leave those kind of cookies for Santa.” Yes indeed he was right! The Toblerone shortbread has always been left with a glass of chocolate milk. (We are sure that Santa has a chocolate addiction!) Now my older son, who is 8, has much stronger memories of Christmas and already at his age he doesn’t want to lose them. “What about those little shortbreads mom?” Well sure thing, yes we have to have the little shortbreads. So I asked him if he remembered why he loved those little shortbreads and he replied “cuz they are easier to eat than the big ones, you can just pop them in your mouth!” Spoken like a true child, I love it. I reminded him that we make those because it was something that grandma used to do for you at Christmas time and since she passed away I have been making them for him. Now I have to admit I don’t have her recipe, but I do have a recipe that I clipped out of a newspaper when I was just about his age because I really wanted to make these simple tasty treats. With no name given on the recipe just an inclusion within a Holiday Cooking section I have kept that recipe and made it each Christmas for over 25 years. Talk about traditions and memories. I married two memories together and they seem to be a perfect fit. So while some people dread this time of year and don’t want to bake a thing or are too busy to do so. If you get a chance simply sit back and think about some fond food memories you might have from this time of year. You might be pleasantly surprised and it might just be the spark you need to get in the kitchen and bake up a batch of grandma’s cookies or auntie’s bars. Sometimes it’s just the simple aroma that will put a smile on your face and then a flood of memories will pour in just in time for Christmas morning. Happy Baking this holiday season and Merry Cooking for the New Year!

Pizelle Cookies also known as Tie Plates
From my Nonna, to aunts and cousins this recipe has been played around with and made in massive quantities to fulfill the needs of the holiday season. I adjusted this recipe to make a moderate quantity. So if you’re trying them out it won’t be as intimidating. You will need an electric pizelle maker which looks like a waffle iron except much flatter. I tried making them in my waffle iron but it was too thick and didn’t get the very thin snowflake look to them. You can also find older non electric pizzelle irons in some antique shops. A perfect gift for the foodie that has everything!

5 eggs
¾ cup (175 mL) granulated sugar
½ cup (125 mL) canola or vegetable oil
1 tsp (5 mL) anise or vanilla extract
2 cups (500 mL) all purpose flour
2 tsp (10 mL) baking powder

In a large bowl, whisk eggs until frothy. Whisk in sugar until dissolved. Whisk in oil and extract. Stir together flour and baking powder and whisk in 1 cup (250 mL) of the mixture. Stir in remaining flour mixture until smooth and sticky dough forms. (It will be thick and pasty).

Heat your pizzelle iron and spray with cooking spray or brush with oil or butter. Drop 1 tbsp (15 mL) of the batter in centre of each pizzelle shape. Close lid and seal with latch. Let cook for about 1 minute or until very light golden. Remove from plates and lie flat on top of each other. Repeat with remaining batter. Enjoy warm or cold. They will crisp as they cool.

Makes about 30 pizelle cookies.

Tip: If you want to shape the pizzelle remove them quickly from the plate and roll them into a cone shape or place them into a small bowl to create a cup shape. To fill them with Kit Kat, break the bar into the 4 segments and place one in hot pizzelle and then roll up with it and place seam side down to cool.

Storage: Once cooled you can store them in an airtight container or resealable bag for at least 2 weeks. I don’t put them in the freezer because they are so thin they will shatter and break apart.

My Christmas Shortbread
I make this very simple shortbread each year and have done different things with it. I have added vanilla extract to it, I’ve added dried lavender to it, crystallized ginger, grated orange rind, coloured sugar and even dipped it into chocolate. No matter what I do with it, it still is a family favourite.

2 cups (500 mL) butter, very soft but not melted
1 cup (250 mL) icing sugar
½ tsp (2 mL) vanilla extract (optional)
4 cups (1 L) all purpose flour

In a stand mixer or large bowl using hand mixer, beat butter until it looks white and very fluffy. Beat in icing sugar and vanilla, if using until combined. Combine flour and baking powder. Beat in 1 cup (250 mL) of the flour mixture at a time until it becomes very stiff and then using hands bring the dough together and knead slightly to make smooth dough.

Divide dough in half and roll out on floured surface to desired thickness (I like mine a bit thicker) and using your favourite cookie cutters cut out shapes and place on parchment paper lined baking sheets. Repeat with remaining dough and continue to reroll the dough until you use it up.

Bake at 375F (190C) for about 12 minutes or until edges are just a hint of golden brown. Remove and let cool completely.

Makes about 5 dozen cookies (depends on size of cookie cutter you use).

Tip: Make sure to put similar size cookies on the baking sheets to bake so they bake evenly.
If you want eyes you can use small dragees or chocolate chips before you bake them, simply push them in and bake.
To dip into chocolate, melt your favourite milk or dark chocolate and dip half of the cookie into the chocolate and then return to baking sheet for chocolate to set and then store them in the refrigerator to be sure the chocolate doesn’t melt.
If you like very white baked shortbread, bake them at 350F (180C) for a bit longer or until they are just firm to the touch.

Storage: These last for at least 2 weeks at room temperature and about 1 month in the freezer.

Retro Appetizers for any Party

2010-12-12T19:04:00.000-08:00

There is so much going on right now! With November ending soon the true holiday spirit is rising and so is excitement among many. Holiday shopping started for me this past weekend at Fair November at the University of Guelph, with beautiful artisanal crafts and jewelry and so much more. I am also preparing for holiday entertaining on the weekends as this time of year I like to fill my weekends with friends, family and food! Now within all this business there are sporting events too like hockey, basketball and football! This weekend the Grey Cup marks its 98th anniversary showcasing the east and west rivalry of last year with Saskatchewan and Montreal. Sure to be another good game like last year’s one point difference to win the cup! I really thought about the age of the Grey Cup and it sparked a thought for me. What did people enjoy while watching the game way back in the day? Well maybe not that far back but what about 20 or 30 years ago? So I decided to try out some retro recipes to dazzle guests this weekend while watching the game. I am sure you have many of these types of recipes in old cookbooks or clippings from newspapers or magazines. Pull them out for fun as I did and add a new spin on them or simply recreate them as is. You are surely to enjoy their flavour and the memories they bring back. You might remember watching a sporting event while eating them or simply sitting on a shag carpet in front of a fireplace. No matter what the occasion, it is a surefire conversation starter when people ask where you got the recipe. Here are a few retro recipes I refreshed for 2010 but some just should never be changed-can you remember rumaki. A water chestnut wrapped with bacon cooked and served with toothpicks-something’s are best left untouched.

Creamy Hot Crab Dip
With a fresh burst of lemon rind and juice this dip is perfect served up in a fondue pot or a small slow cooker. Lots of crackers, pretzel sticks or baguette slices are perfect dippers.

1 pkg (8 oz/250 g) cream cheese
½ cup (125 mL) each sour cream and mayonnaise
1 box (7 oz) frozen snow crab meat, thawed and squeezed dry
1 clove garlic, minced
½ tsp (2 mL) finely grated lemon rind
2 tbsp (25 mL) lemon juice
1 tsp (5 mL) Worcestershire sauce
½ tsp (2 mL) hot pepper sauce
1 tbsp (15 mL) chopped fresh chives or parsley

In a saucepan, combine cream cheese, sour cream, mayonnaise, crab meat and garlic. Heat over low heat, stirring until creamy and combined well.
Stir in lemon rind, juice, Worcestershire and hot pepper sauces. Scrape into fondue pot or slow cooker to keep warm. Sprinkle with chives.

Makes 2 1/3 cups (575 mL).

Nacho Appetizer Meatballs
These bite size meatballs taste like nachos! Using tortilla chips and salsa adds great flavour and you can keep them warm in a slow cooker on low or simply heat them up when you need them. Serve with more salsa, sour cream or nacho cheese sauce to dip into.

1 small onion, peeled and grated
1 egg
1/3 cup (75 mL) medium salsa
1 tsp (5 mL) Worcestershire sauce
Pinch freshly ground black pepper
2 cups (500 mL) bite size tortilla chips, crushed to make 1 cup (250 mL)
1 lb (500 g) extra lean ground beef
Pretzel sticks
Salsa, sour cream or nacho cheese sauce (optional)

In a large bowl, stir together onion, egg, salsa, Worcestershire sauce and pepper. Stir in crushed tortilla chips and let stand for 10 minutes to soften. Mix in beef until well combined.
Using level tablespoon (15 mL) roll mixture into balls and place onto foil lined baking sheet. Place baking sheet 6 inches (15 cm) under broiler on High and broil for about 10 minutes, turning pan if necessary to cook evenly until golden and no longer pink inside.
Pierce pretzel stick in each meatball to serve.
Serve with salsa, sour cream or nacho sauce if desired.

Makes about 38 meatballs.

Sweet and Salty Peanut Fudge Bites
The best of sweet peanut butter fudge meets with salty pretzels and peanuts. These little crunchy morsels can be made ahead and refrigerated for up to 2 weeks. There are so many versions of this classic you can create a new flavour each time you make it.

1 can (300 mL) sweetened condensed milk
1 cup (250 mL) bittersweet or semi sweet chocolate (about 6 oz/180 g)
1 cup (250 mL) peanut butter or butterscotch chips
2 cups (500 mL) dry chow mein noodles (yellow crispy ones for soups)
1 cup (250 mL) broken pretzel pieces
1 bag (162 g) M & M chocolate covered pretzel pieces
½ cup (125 mL) salted peanuts

In a large saucepan combine condensed milk, chocolate and peanut butter chips over low heat and stir occasionally until melted and thickened.
Add noodles, pretzels, M & M’s and peanuts and stir until well distributed and coated.
Drop mixture by tablespoon (15 mL) onto parchment or waxed paper lined baking sheet. Chill for about 30 minutes or until firm and set. Store in airtight container layered with waxed paper for up to 2 weeks.
Makes about 36 bites.

Tip: You can substitute more pretzels or chow mein noodles for the M & M’s. You will need 1 cup (250 mL)

Party it up with Appetizers Galore!

2010-12-12T19:01:00.000-08:00

I love how everyone I’ve been talking to is in holiday mode. It can be from anything to buying presents, baking cookies or decorating their homes. What I love most is getting together with friends, new and old at holiday parties. This is where some of the best stories for the year come out but also some really fine food! I had been invited to a holiday party last weekend where I didn’t know too many people but I really wanted to meet the chef who was catering, Guelph’s Connie Raso. I am always drawn to the food, I find the kitchen is a great place to be when you don’t know too many people because you are sure to get good eats but you can also mingle and talk to the people around you and ask if they like the food or what they think it is. Food is a great conversation starter as well as a link to everyone around you. It doesn’t matter if you have nothing in common because really you do! By being at the same party and enjoying the same food, the commonality is found and what luck a conversation is started!
That is kind of how I met Connie. I had heard about her from my good friends Lorraine and Gail at Thyme to Cook as Connie, like myself teaches there. So surely I had to meet her and chat with a fellow Southern Italian-Calabria family girl. With a quick conversation it was easy to see we thought very similar things about food and enjoying it in its simplest forms and showcasing flavours were a common goal we both had. Connie has worked in different restaurants in Italy and Canada and now works freelance and is a personal chef. What does that mean? Well she is busy hopping from job to job. After the party on Friday night she was going to spend Saturday prepping homemade pasta sauce for 150 people at a Spaghetti Dinner Fundraiser. What love a chef has for food to commit their life to it. I feel the same way.
I chatted with Connie about her appetizers at the party and decided that at this time of year we could all use a few more appetizers in our entertaining routine and asked if she would share some of hers. I’m happy to say that she did and I am sharing them with you. I’ve adapted them slightly to make them easy to prepare at home, but I think you will be happy to prepare, share and eat them with your guests this holiday season as Connie did with me and all the guests at this holiday party.

Smoked Salmon served on Buckwheat Blinis
Tender little pancakes are topped with lemon cream cheese and smoked salmon to serve up with ease. This is a perfect nibble to enjoy with some sparkling wine.

2 tsp (10 mL) traditional active dry yeast
2 tbsp (25 mL) lukewarm water
1 ¾ cup (425 mL) lukewarm buttermilk
1 cup (250 mL) all purpose flour
1 cup (250 mL) buckwheat flour
1 tsp (5 mL) salt
2 eggs, separated
2 tbsp (25 mL) butter, melted
½ cup (125 mL) cream cheese
1 ½ tsp (7 mL) grated lemon rind
1 tsp (5 mL) lemon juice
1 lb (500 g) thinly sliced smoked salmon
Chopped green onions (optional)

In a bowl, dissolve yeast in water and stir in 1 ¼ cups (300 mL) of the buttermilk and let stand for 10 minutes or until it begins to froth.

In another bowl, combine all purpose and buckwheat flours and salt. Sift flour mixture into the buttermilk mixture and stir until well combined. Stir in remaining buttermilk.
Whisk egg yolks into the batter. Cover and set aside in a warm place to rise for about 1 hour or until batter is bubbly.
Beat egg whites until stiff peaks and fold into the batter. Cover and let rise for 1 hour.

Lightly brush nonstick skillet with some melted butter and heat over a medium high heat. Spoon 1 tbsp (15 mL) of the batter for each blini and cook for about 1 minute, until bubbles break through. Turn blini over and brown for another 30 seconds.
Remove from pan, and overlap on a plate so they do not get soggy; repeat with remaining batter

In a small bowl, combine cream cheese, lemon rind and juice. Spread some of the cream cheese mixture onto the blinis. Roll sliced salmon around your finger to create a rosette and place on cream cheese blini. Sprinkle with green onions to serve if desired.

Makes about 32 blinis.

Tip: You can use 1 pkg (8 g) active dry yeast for the 2 tsp (10 mL) of yeast.

Baked Fontina Cheese Puffs with Sundried Tomato and Black Olive Tapenade
Little packages of cheese are wrapped with puff pastry and tucked inside are bold flavours of sundried tomatoes and black olive tapenade. If you have a pizza cutter you can use it to cut the dough, but a knife works well.

½ cup (125 mL) chopped sundried tomatoes in oil, drained
½ cup (125 mL) pitted ripe black olives
1 clove garlic,
Olive oil (optional)
1 pkg (400 g) frozen butter puff pastry sheets, thawed
1 chunk of fontina cheese (about 3 ½ oz/100 g), cut into 32 small pieces
1 egg, beaten

In a food processor, combine sundried tomatoes, olives and garlic. Puree until smooth, adding olive oil if necessary to make smooth paste.

Lay one of the puff pastry sheets out on floured work surface and roll out to 12 x 12 inch (30 cm x 30 cm) square and cut the pastry into 16 equal squares.

Place one piece of cheese in centre of each square and top with about 1 heaping tsp (5 mL) of the tapenade. Take one corner of pastry and bring to centre and cover cheese. Bring side corners in, and fold over to completely cover. Repeat with remaining squares and place seam side down on parchment paper lined baking sheet. Repeat with remaining pastry and filling ingredients.

Brush the top and sides of pastry with egg and bake in 375 F (190 C) oven for about 10 minutes or until golden brown and cheese is warm.

Makes 32 pieces

Citrus Crab salad
Using little Asian soup spoons is an easy way to present simple appetizers. Every guest can pick one up and pop it in their mouth to enjoy or add it to their plate as they mingle through the evening.

1 cup (375 mL) crab meat
1 small head fennel, trimmed and very thinly sliced
2 oranges
½ cup (125 mL) mayonnaise
Salt and pepper to taste

In a large bowl, combine crab meat and fennel; set aside.

Using a serrated knife cut both ends off oranges. Using sawing motion, cut skin and white pith off and discard. Cut orange between membranes into segments and chop into bite size pieces. Squeeze remaining orange membrane juices into another small bowl to make 2 tbsp (25 mL) of juice. Whisk in mayonnaise, salt and pepper to taste.
Pour dressing onto crab mixture; cover and refrigerate for at least 4 hours or overnight. Taste and season before serving in Asian soup spoons and garnish with fennel fronds.

Makes about 1 ½ cups (375 mL).

Tip: Look for frozen snow crab meat in the seafood section of the grocery store, it comes in 227 g (7 oz) packages or you can use simulated crab meat (Pollock) for the crab in the recipe.

If you do not get 2 tbsp (25 mL) of fresh orange juice from your oranges, you can use regular orange juice in the recipe.

You can also easily double the crab in the salad for more crab flavour. Try serving it on a bed of mixed greens for an easy first course for your next dinner party too.

Recipes from CFUW November 16th, 2010

2010-11-17T19:13:00.000-08:00

I enjoyed myself immensely at the CFUW meeting at First United Church presenting an Open House theme of recipes to showcase this holiday season! As well as tasty food treats, my friend Kate Mlodzik set up a beautiful holiday table to showcase the food and give attendees some ideas on presenting their style for the holidays. I hope you enjoy the recipes as well as the photos! Happy Holidays!!

Malaysian Sesame Chicken
For this pick-up appetizer you can cut the chicken into strips, more traditional in Malaysia and described below, or in 1-inch (2.5 cm) cubes. The distinctive flavour, and the ingredient that coats the chicken so deliciously is ketjap manis, a black soy sauce. A microplane is the best tool for grating the garlic, gingerroot and lime rind.

1 lb (500 g) boneless skinless chicken breasts (2 large single breasts)
1 tbsp (15 mL) white sesame seeds
24 short bamboo skewers, soaked in water for 30 minutes

Marinade:
2 large cloves garlic, peeled and finely grated
1 tbsp (15 mL) finely grated gingerroot
1/4 tsp (1 mL) finely grated lime rind
1/4 tsp (1 mL) freshly ground pepper
2 tbsp (30 mL) ketjap manis
1 tbsp (15 mL) canola oil
1/2 tsp (2 mL) dark sesame oil

Marinade: In large bowl, stir together the garlic, ginger, lime rind and pepper. Stir in the ketjap manis and canola and sesame oils. Set aside.

Trim any loose fat or membranes from chicken. Trim off the smaller muscle (the tender) and set aside. Cut the breast crosswise into 1/2-inch (1.25 cm) wide strips. At the smaller ends, cut the strips slightly wider, and then cut in half lengthwise almost through to spread out into lengths similar to the centre strips. Cut the tender into similar-sized strips. Add the chicken to the marinade, turning the strips gently to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

Meanwhile, toast the sesame seeds in a small dry skillet over medium heat until golden brown, stirring often, about 4 minutes. Set aside.

Thread the chicken strips onto the skewers, either in an up-and-down wave, or twisting and threading. Brush with any remaining marinade. (Make-ahead: Arrange in shallow dish. Cover and refrigerate for up to 2 hours.) . Place on greased rack in roasting or broiler pan; broil about 4-inches (10 cm) from the heat, turning once, just until juices run clear, about 5 minutes. Or, grill on greased barbecue grill over medium-high heat, turning once, about 5 minutes. Sprinkle with sesame seeds and serve immediately.

Makes about 24 skewers.

Sundried Tomato and Artichoke Dip

This so-quick and so-easy dip warms in the slow cooker and can be ready to welcome guests as they arrive. Set a platter of crudity, crispbreads and crackers alongside so guests can help themselves.

1 can (14 oz/398 mL) artichoke hearts

1 pkg (250 g) cream cheese, cubed, then softened

½ cup (125 mL) each sour cream and mayonnaise

¼ cup (50 mL) grated Parmesan (parmigiano reggiano) cheese

¼ cup (50 mL) chopped oil-packed sundried tomatoes

1 clove garlic, minced

¼ tsp (1 mL) freshly ground pepper

2 tbsp (30 mL) thinly sliced green onion (green part only) or chives

Drain artichoke hearts; pat dry and chop. Add to small slow cooker with cream cheese, sour cream, mayonnaise, Parmesan cheese, sundried tomatoes, garlic and pepper; stir to combine. Cover and cook on low, stirring twice, until melted, blended and hot, about 2 hours. Sprinkle with green onions. Makes 3 cups (750 mL).

Garlic Shrimp and Lime Mango Martinis
Sweet mango and garlicky shrimp combine to make a refreshing appetizer that looks stunning served up in a martini glass. With a little zip of chili paste the dish balances out wonderfully!

Preparation Time: 20 minutes
Cook Time: 5 minutes

2 tbsp extra virgin olive oil
1 bag jumbo shrimp 21/25 count, peeled and deveined
4 cloves garlic, minced
3 tbsp chopped fresh mint or basil
1 large mango, peeled and diced
¼ cup each finely chopped red onion and celery
2 tbsp lime juice
1 tsp minced fresh ginger
½ tsp granulated sugar
¼ tsp Asian chili sauce
2 cups spring mix
Lime wedges (optional)

In large nonstick skillet heat oil over medium high heat and cook shrimp, garlic and 2 tbsp of the mint, stirring often for about 5 minutes or until shrimp are pink and firm. Place into a bowl. Add mango, onion and celery and stir to combine.

In a small bowl, whisk together lime juice, ginger and sugar and drizzle over shrimp mixture and toss to coat.

Place a small amount of spring mix among large martini glasses and top with shrimp mixture. Garnish with lime wedge if desired.

Makes 8 appetizer servings.

Tip: Cover and refrigerate the mango and shrimp mixture for up to 4 hours and serve chilled if desired.

Gingerbread Cut-outs
The holidays are not the same unless the house is filled with the aroma of ginger throughout. You can make simple shapes of stars and boots, but Santas, reindeers and trees are always welcome!

Preparation Time: 30 minutes
Chill Time: 1 hour
Cook Time: 15 to 20 minutes per batch

½ cup butter, softened
½ cup shortening
1 cup packed dark brown sugar
2 eggs
3/4 cup fancy molasses
5 cups all-purpose flour
2 tsp each ground ginger and cinnamon
1 tsp baking soda
½ tsp each freshly ground nutmeg, ground cloves and salt

In a large bowl, beat butter, shortening and brown sugar until light and fluffy. Beat in eggs and molasses.

In another bowl, whisk together, flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt. Using wooden spoon, stir flour mixture into molasses mixture in 2 additions; mix well, using hands if necessary to bring dough together.

Divide dough into 4 discs; wrap with plastic wrap. Refrigerate for about 1 hour or until firm. Roll out 1 disc at a time on floured surface to a generous ¼ inch thick and using cookie cutters cut out shapes. Place on parchment paper lined baking sheet. Bake in 350F oven for about 17 minutes or until firm to the touch and golden. Repeat with remaining dough. Let cool on rack.

Makes about 6 dozen cookies.

Royal Icing:
¼ cup pasteurized egg whites
3 cups icing sugar (approx)

In large bowl, beat egg whites until frothy. Beat in icing sugar, 1 cup at a time, for about 3 minutes or until stiff. Cover with damp towel to prevent drying out.
Makes about 11/2 cups.

Tip: You can tint the icing with liquid or paste food colouring as you desire. To make icing paint simply remove some of the icing into another bowl and add some more water to make it paint consistency. Use with a brush to paint on cookies.

Luscious Tangy Lemon Bars
Lemon desserts are always a huge hit over the holiday season. These bars can be served on their own or included in a dessert tray with cookies and other bars and squares.

Preparation Time: 20 minutes
Cook Time: 45 minutes

2 cups all purpose flour
¼ cup granulated sugar
2 tbsp cornstarch
1 cup butter, softened

Filling:
1/3 cup all purpose flour
1 tsp baking powder
3 egg yolks
3 eggs
2 cups granulated sugar
1 tbsp finely grated lemon rind
½ cup lemon juice
Icing sugar

In a large bowl, combine flour, sugar and cornstarch. With fingers work in butter until mixture clumps together. With floured hands, press dough evenly into parchment paper lined 13 x 9 inch baking pan. Bake in 350 F oven for about 20 minutes or until firm to the touch and edges are golden.

Filling: Meanwhile, in a small bowl, whisk together flour and baking powder. In another bowl, beat egg yolks and eggs with a whisk until well mixed. Add sugar and whisk until well combined. Gradually whisk in the flour mixture until smooth. Whisk in lemon rind and juice. Pour the filling over the hot crust and return to oven for about 25 minutes or until filling is set and golden brown. Let cool completely in pan. Refrigerate for about 1 hour or until chilled. Dust with icing sugar before cutting into bars.

Makes 32 bars.

Storage: Cover and refrigerate for up to 5 days. Freeze for up to 2 weeks.

Fruity Gin Elixir

4 cups pineapple juice 1 L
2 cups fruit punch 500 mL

2 cups ginger ale 500 mL
Gin to taste (optional)
fresh strawberries

In large bowl, or pitcher combine pineapple juice, fruit punch, ginger ale and gin. Serve in tall glasses over ice with strawberries on the side. Makes 8 cups (2 L).

Cookbooks and Cookies

2010-11-11T19:32:00.000-08:00

There are many people who enjoy a good book. Myself included, although I do admit my books of choice are cookbooks. There is nothing like cracking open the spine of a new cookbook for me to look through and absorb the pages of glorious food photography and mouth watering recipes that I will surely attempt, at a later date of course. All the while leafing through these delicious pages I like to snack as I’m sure many do and sip a hot coffee or tea. So I was inspired to make some cookies to enjoy while I was perusing this batch of new cookbooks that are out in stores now. They also gave me many ideas for the upcoming entertaining holiday season but also some great gift ideas for friends who are interested in food. With a great focus on learning and enjoying the good life of food and what’s in it, I think that this collection of cookbooks might just have a place for you or someone you may be buying for this holiday season. So be sure to whip up a batch of cookies for you and then pack some up to give along with the cook book to round out the gift.

Choco-berry Orange Spice Cookies
Grab a cookie with a glass of milk or a cup of coffee or tea and sit back to enjoy one of a plethora of new cookbooks out this fall. With any good book, a tasty snack is in order and these slightly spicy dried fruit, nut and chocolate filled cookies fit the bill.

1 cup (250 mL) butter, softened
¾ cup (175 mL) packed golden yellow sugar
¾ cup (175 mL) granulated sugar
1 egg
2 tsp (10 mL) pure vanilla extract
½ tsp (2 mL) grated orange rind
2 ¼ cups (550 mL) all purpose flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) ground cardamom or cinnamon
Pinch salt
½ cup (125 mL) each mini chocolate chips and chopped pecans
½ cup (125 mL) each chocolate covered raisins and dried cranberries

In a large bowl, using an electric mixer beat butter and sugars until fluffy. Beat in egg until combined. Beat in vanilla and orange rind.

In another bowl, whisk together flour, baking powder and soda, cardamom and salt. Add to butter mixture and stir until flour is absorbed into mixture. Stir in chocolate chips, pecans, chocolate covered raisins and cranberries.

Using heaping tablespoonfuls (15 mL) of dough roll into balls and place on parchment paper lined baking sheets, about 12 per sheet. Bake in center of 350 F (180 C) oven for about 16 minutes or until light golden on top. Let cool on baking sheet until set and remove to cooling rack to cool completely. Repeat with remaining cookie dough.

Makes about 32 cookies.

Complete Book of Knife Skills the Essential Guide to Use, Techniques & Care by Jeffrey Elliot & James P. DeWan
Knives are important for success in the kitchen, knife skills make cooking much more enjoyable and desirable. This book has over 1200 photos that describe knives, cutting and holding techniques and it also works through cutting different vegetables and meat with step by step photos that will take you through the cutting, chopping, deboning and dicing processes.

3 Chefs The Kitchen Men Michael Bonacini, Massimo Capra, Jason Parsons
Here’s a book of food with 3 great guys who area also great chefs. Michael, Massimo and Jason bring their love of food and experience in the kitchens to the pages of this cookbook. With mouth watering photography and delectable recipes to enjoy at your next special gathering like Oxtail and Onion Soup with Stilton or Scallop, Goat Cheese and Cherry Tomato Tart and Veal Brisket with Roasted Baby Vegetables.

Slow Cooker Winners 300 easy and satisfying recipes Donna-Marie Pye
Waterloo local home economist Donna-Marie Pye has brought to life another 300 slow cooker recipes for home cooks who enjoy using their slow cookers. Whether you have a small or large household, slow cookers are a huge help for families. From appetizers to desserts this book will be a go to favourite with dishes like Jamaican Chicken Casserole, Sausage Lasagna and Snickerdoodle Cheesecake.

The Ocean Wise Cookbook seafood recipes that are good for the planet Edited by Jane Mundy
Love seafood? So do many Canadian chefs and restaurants. So Ocean Wise along with these chefs and restaurants have brought these delicious recipes to life. Not only are these recipes perfect for the fish lover, it includes a guide for sustainable and freshwater fish. So you can take a more responsible approach to cooking fish in your own kitchen.

The Food Substitutions Bible more than 6500 substitutions for Ingredients, Equipment and Techniques David Joachim
Do you want to substitute dried cherries for raisins in a recipe or vice versa? Here’s the book for you-with more than 6500 substitutions you are sure to find what you need for your kitchen and recipes. With an easy chart format throughout the book, this bible is easy to use and fun to read. See what many ingredients are in their descriptions and what you can use as substitutes for them.

The Complete Root Cellar Book Building Plans, Uses and 100 Recipes Steve Maxwell and Jennifer MacKenzie
I love my cellar; it’s filled with tasty morsels from the harvest season. Most houses have one but might not be sure how to use it to their advantage. With this book you can build your root cellar and create the ideal area for storage. The recipes included in this book will allow you to create delicious soups, mains, desserts and condiments that will make good use of those hearty vegetables.

In a Pinch effortless cooking for today’s gourmet Caren McSherry
If you like using convenience items like jarred tapenade, sundried tomato paste or phyllo dough to create recipes with flair this is the book you may want to pick up. Easy, effortless recipes are promised in this easy reading cookbook. With tasty photography that bounces with colour and the pages of quick and easy suggestions and must have ingredients in the book, entertaining will become easy and tasty to enjoy with family and friends.

HOLIDAY FIRSTS AT THE WOMEN'S SHOW

2010-11-04T20:40:00.000-07:00

Here are the two recipes I demoed at the Toronto Women's Show that are perfect first courses to serve up over the holiday season.

Roasted Beet and Goat Cheese Salad
In this salad roasted beets give a luscious depth of flavour. Look for baby greens or use mesclun mix for the greens in this salad for the delicate background for this tasty first course.

4 beets, stems removed
Extra virgin olive oil
1 orange
6 cups (1.5 L) mixed baby greens
1 shallot, thinly sliced
¼ cup (50 mL) chopped toasted pecans
4 oz (125 g) goat cheese
Dressing:
3 tbsp (45 mL) extra-virgin olive oil
2 tbsp (25 mL) white wine vinegar
1 tsp (5 mL) Dijon mustard
½ tsp (2 mL) grated orange rind
2 tbsp (25 mL) orange juice
1 small clove garlic, minced
Salt and pepper

Toss beets with a little oil. Wrap in aluminum foil and roast in 425 F (220 C) oven for about 1 hour or until beets are tender when pierced with a knife. Let cool. Peel and slice beets into ½ inch (1 cm) thick wedges; set aside.

Meanwhile, cut top and bottom ends of orange off. Using serrated motion cut skin and white pith from orange starting at top to bottom. Slice orange crosswise into thin slices; set aside.

Dressing: In small bowl, whisk together oil, vinegar, mustard, orange rind and juice, garlic, salt and pepper to taste.

In bowl, combine greens, shallot and pecans. Pour dressing over greens; toss to coat. Divide among 4 plates. Arrange beet wedges and orange slices around greens. Top with sprinkling of goat cheese.
Makes 4 servings.

Crusted Goat Cheese Variation: Slice goat cheese log into 8 equal rounds. Brush with oil. Dip into fresh breadcrumbs with a touch of grated Parmesan and parsley. In non-stick skillet, heat oil over medium-high heat pan fry goat cheese rounds for about 3 minutes, turning once or until golden brown.
Make Your Own Mesclun Mix: Look for baby spinach, frisee, red oak leaves, red leaf lettuce and arugula. Buy a small head or bag of each and combine them to have your own customized mixed green bag.

Roasted Grape Tomato Soup
Grape tomatoes are sweet all year round so they are the perfect choice for tomato soup in colder months when fresh ripe tomatoes are not in season. Roasting the tomatoes only adds to their sweetness. With a hint of whipping cream this soup is creamy and rich but not heavy so the perfect match up with crusty artisan bread.

2 containers grape tomatoes
1 head garlic, cloves peeled
3 tbsp (45 mL) extra virgin olive oil
2 tbsp (25 mL) chopped fresh Italian parsley
2 tsp (10 mL) chopped fresh rosemary
1/4 tsp (1 mL) pepper
3 cups (750 mL) vegetable stock
1/2 cup (125 mL) whipping cream
Pinch each salt and pepper

In bowl, combine tomatoes and garlic, oil, parsley, rosemary, and a pinch each salt and pepper. Spread onto parchment paper lined baking sheet and roast in a 400F (200C) oven for about 12 minutes or until golden and soft.

Scrape into blender and puree until smooth. Place in saucepan and add stock and cream. Bring to a gentle boil and let simmer for 10 minutes or until flavours develop.

Makes 3 to 4 servings.

Tip: Let soup cool completely and freeze in airtight container for up to 2 weeks.

SWEET HALLOWEEN TREATS

2010-10-26T21:03:00.000-07:00

Apple Cheddar Scookies

What’s a scookie you might ask? Well how about a cross between a tasty cookie and a delicate scone! Perfect combination of sweet and savoury in little morsels perfect to tuck away in a lunch bag for little and big kids alike.

Preparation Time: 20 minutes
Cook Time: 15 minutes

3/4 cup unsalted butter, softened
3/4 cup granulatd sugar
2 eggs
1 large apple, cored and grated
2 1/2 cups all purpose flour
1 cup shredded old cheddar
1/2 tsp each baking powder and baking soda
Pinch salt

In bowl, using electric hand mixer, beat butter and sugar until fluffy. Add eggs one at a time and beat well after each addition. Stir in apples until combined.

In another bowl, whisk together flour, cheese, baking powder, baking soda and salt. Stir into butter mixture until just blended.

Drop dough by heaping tablespoonfuls on parchment paper lined baking sheets. Bake in centre of 350 F oven for about 15 minutes or until light golden and firm. Let cool completely on pan. Store in container in single layers divided with wax or parchment paper. Store in freezer for up to 1 month or in refrigerator for up to 3 days.

Makes about 54 cookies.

Tip: These versatile morsels can be served alone or they are also perfect to serve with hot pepper jelly.

Ghoulish Cupcakes

Have fun this Halloween and serve up some “scary” cupcakes. This cupcake is firm and cake like so great for little hands. A rich buttery icing can be tinted and played with for fun designs. Let the inner kid come out in you or better yet, get a kid to get in the kitchen with you and be creative.

Preparation Time: 15 minutes
Cook Time: 20 minutes

2 cups all purpose flour
2 tsp baking powder
Pinch cinnamon or nutmeg (optional)
Pinch salt
3/4 cup butter, softened
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
1/3 cup light cream

Easy Butter Icing:
1 cup butter
3 cups icing sugar
2 tbsp light cream or milk
2 tsp vanilla extract

In bowl, whisk together flour, baking powder, cinnamon, if using and salt.

In another bowl, using electric mixer beat together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Stir in one third of the flour mixture and half of the cream. Repeat with remaining ingredients until combined.

Scoop batter into 12 lined or greased muffin cups. Bake in 350 F oven for about 20 minutes or until cake springs back when touched gently. Let cool in pan on rack.

Easy Butter Icing: Meanwhile, in large bowl, beat butter until fluffy. Beat in half of the icing sugar. Add cream and vanilla and beat until combined. Beat in remaining icing sugar until fluffy and well combined.

Divide icing and tint with desired colours. Spread icing on cupcakes and decorate as desired.

Makes 12 cupcakes.

Candy Suggestions for decorating Cupcakes:
-candy coated peanut butter candy
-licorice allsorts
-black licorice (twirls and string)
-sugar coated jelly candy (orange and black)
-orange sanding sugar
-black and orange jellies and gummies
-gummy worms
-arrowroot cookies
-chocolate cookie crumbs
-melted chocolate

Candy Corn Shortbread

This recipe is perfect to send to school for the class or to the office for Halloween parties. Simple shortbread takes the shape of candy corn to celebrate the sweet treats of the evening.

Preparation Time: 15 minutes plus 2 hours chilling time
Cook Time: 20 minutes

1 cup unsalted butter, softened
1/2 cup icing sugar
2 cups all purpose flour
Yellow and Orange food colouring

In large bowl, using electric hand mixer beat butter until almost white. Add icing sugar and beat until combined. Stir in flour until smooth and well combined. Knead dough together with hands. Divide dough in half. Divide one half of the dough into one third and two thirds of dough.

Set aside the smallest amount of dough. Tint the large half of the dough yellow and the remaining dough orange. Divide each colour of the dough in half. Take one of the yellow doughs and roll into an 8 1/2 inch long log. Flatten slightly. Roll the orange dough into the same length and place it on top of the yellow log. Repeat with plain dough. Wrap the log with plastic wrap and form the dough log into a triangle shape or “candy corn” shape. Repeat with remaining doughs and form another triangle. Refrigerate for at least 2 hours or up to 2 days or freezer for up to 2 weeks or until firm.

Slice dough log into thick 1/4 inch thick pieces and place on parchment paper lined baking or cookie sheets. Bake in 325 F oven for about 20 minutes or until firm. Let cool in pan on rack. Repeat with remaining dough.

Makes about 54 cookies.

Tip: Once cooled, place in airtight container and freeze for up to 1 month.

Ghost Meringues

Scary little puffs of sweet meringue can be enjoyed on their own or with fresh fruit and ice cream for a fun little dessert. Add them to the top of a cupcake for a crunchy treat and bite into a marshmallow inside.

Preparation Time: 10 minutes
Cook Time: 45 minutes plus 1 hour resting time in oven

2 egg whites
1/4 tsp cream of tartar
1/2 cup instant dissolving (fruit/berry) sugar
1 oz chopped semi sweet chocolate, melted

In bowl, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar 1 tbsp at a time until stiff glossy peaks form. Scrape into large piping or resealable bag.

Pipe meringue into 9 ghost blobs onto parchment paper-lined baking sheet. Bake in centre of 250 F oven for about 45 minutes or until dry and crisp. Turn oven off; let stand in oven for 1 hour. Let cool completely.

Use melted chocolate to decorate as desired.

Makes 9 ghosts.

Halloween Family Dinner Recipes

2010-10-26T20:59:00.000-07:00

I could not be happier this week! Last week of October and all fellow Scorpios may be celebrating their birthdays like I am, as well as Halloween into the early days of November! I truly enjoy what I do and like to share it with whoever I can. There is no question that there are days that I am frustrated or get into a jam and need help but what I like most is that I learn from all that. It is that learning curve that I got to share with students at George Brown College last week in their food writing course. Their instructor, Kelly Jones, had asked me to be a guest speaker and tell them about my career. I truly haven’t had a really long career; I like to think that I’m still working on that part. But any information I can pass along to help up and comers get to do what they enjoy or be a part of it all, I really want to help.
I myself, like most had some help from mentors along the way and I now happily call them close friends that I still share time and thoughts with. I had the opportunity to tell these students about my dream of owning a restaurant originally when I was working in restaurants but then quickly I came to realize that I didn’t have the money and didn’t want to go bankrupt-restaurant ownership can be very scary and difficult. So I knew I wanted to work with food but wasn’t quite sure what I could do, my leap of faith took me from London, Ontario to Toronto when I started working at Canadian Living Magazine’s test kitchen and with Bonnie Stern at her cooking school. From that early start, I began an interest in something I had no idea I could do or be interested in. That has become my career and many young food writers and recipe developers are interested to know the path that got me to here. I have a tendency to talk and go on, which I had warned them all in the class. So I felt compelled to create a little assignment for them, should they of course choose to do it. My worry of course was would they and if they did, could I incorporate it into a column? Well surely I thought Halloween would interest them and my assignment to them was to create a recipe that would help parents put dinner on the table before getting the kids out the door to get those treats they’ve been waiting all year for!
To my surprise and happiness, I received 2 recipes from 2 different students. One from Mike and the other from Rosie, both showed interest in the recipe development process and creating delicious recipes for people. I was elated to try the recipes and then share them with you. (I had told them in the class that if I used them they would become my column for the week of Halloween.)
I think the true spirit of Halloween is in these recipes. And what is that spirit? Fun, somewhat spooky and in this case-getting dinner on the table! I made these for my family and also got friends to taste them. A true taste test! I am happy to announce that they were big hits! I can’t wait to let Mike and Rosie know. Now as a true recipe tester I did make some changes, so I hope they don’t mind (very minor) but I think it makes both recipes stand out even more and makes them easy to make for your family. Showcasing these recipes after my little talk at George Brown makes me happy I am able to do what I do and also share it with others. I wish these students all the best and I hope they continue to follow their passions and have a great Halloween!
And I didn’t forget dessert! My son, Nicolas and daughter Adriana along with friend Jessie, enjoy tasty sweet treats too, so after these yummy dinner recipes try out some fun squares and cookies from my website http://www.emilyrichardscooks.ca/ to share with friends and family.
Blistered Cheeseburger Pizza
Combining two childhood favourites (and adults alike) pizza and cheeseburgers come together to create a meal sure to please. I confirmed that easily when my friend Ben, 11 said “the pizza was so delicious, the meat was awesome and the crust was to die for!” My son, Matthew confirmed it as did all the adults who nibbled away at the pizza too. The grape tomatoes get wrinkly while baking and turn into “blisters” on this hearty chock full of meat pizza.

1 lb (500 g) extra lean ground beef, chicken or turkey
1 small onion, finely diced
½ tsp (2 mL) each dried oregano leaves and salt
1 bag (680 g) store-bought pizza dough
½ cup (125 mL) ketchup
½ cup (125 mL) halved grape tomatoes
1 cup (250 mL) shredded white or orange cheddar cheese

In large nonstick skillet, cook beef, onion, oregano and salt, breaking up with spoon for about 8 minutes or until no longer pink.

On lightly floured surface, roll out pizza dough to fit a 14 inch (35 cm) pizza pan. Place on greased pizza pan and spread with ketchup. Sprinkle meat mixture evenly over top. Place tomatoes on top and sprinkle with cheese.

Bake in centre of 450 F (235 C) oven, for about 25 minutes or until crust is golden and crisp and cheese is melted and tomatoes are wrinkly.

Makes 8 slices.

Tips:
Substitute store-bought pizza crust for the dough. Simply follow the recipe and reduce baking time to about 12 minutes.

I like to use perforated pizza pans to make pizza. The holes in the pans help to create a crispy crust. If you have a pizza stone you could use that as well.

Get your imagination going; add other creepy favourites to your pizza like hot pepper rings or slithery anchovies. A surefire way to keep the goblins away from your dinner!

Ghostly Chicken Pie
Having a fun dinner especially for Halloween seems most appropriate. Taking a little time to create your ghosts will get you oohs and ahhs at the table. I couldn’t have put it better than what Julia H. said “the ghost pot pie thing was great! 10/10!”

2 tbsp (25 mL) butter
1 leek, white and light green part, thinly sliced
1 onion, chopped
1 each carrot and stalk celery, chopped
2 cloves garlic, minced
½ tsp (2 mL) dried thyme leaves
¼ tsp (1 mL) dried rosemary leaves
¼ tsp (1 mL) each salt and pepper
3 tbsp (45 mL) all purpose flour
2 cups (500 mL) chicken stock
½ cup (125 mL) 35% whipping cream
4 cups (1 L) chopped cooked chicken
2 cups (500 mL) cooked chopped broccoli
2 tbsp (25 mL) chopped fresh parsley or coriander (optional)
Black olive pieces (optional)

Potato Ghosts:
2 lbs (1 kg) yellow fleshed potatoes, peeled and cubed
2 tbsp (25 mL) butter
½ cup (125 mL) 35% whipping cream
Salt to taste

Potato Ghosts: In large pot of boiling water, cook potatoes for about 20 minutes or until very tender. Drain well and return to pot. Mash potatoes with butter and cream until very smooth. Stir in salt to taste.

Meanwhile, melt butter in large deep skillet over medium heat and cook leek, onion, carrot, celery, garlic, thyme, rosemary, salt and pepper, stirring often for about 10 minutes or until softened. Add flour and cook for 1 minute to coat well. Add stock and cream and stir until well combined. Bring to a gently boil and cook for about 3 minutes stirring until thickened. Add chicken, broccoli and parsley and stir until well moistened and hot.

Scrape into shallow 10 cup (2.5 L) casserole dish and dollop mashed potatoes on top and shape into “ghosts”. Place olive pieces in for eyes if desired. Bake in 350 F (180 C) oven for about 20 minutes or until bubbly and hot.

Makes 6 to 8 servings.

Tips: Use a rotisserie chicken that you can pick up at the grocery store for the chicken. 1 chicken once the bones and skin are removed will give you about 4 cups (1 L) of chopped chicken. Or use leftover turkey or chicken for the dish.

Make the pot pie 1 day ahead and refrigerate it. Then once you come home, cover it and bake for about 45 minutes or until it is hot in the centre and bubbling around the edges.

ONE POT MEAL RECIPES WITH KYLE CHRISTIE SWOCTV NEWS AT NOON

2010-10-26T20:50:00.000-07:00

Sweet Potato Chili

A chunky orange chili is a nice option for vegetarians and meat lovers alike. Serve this warm comfort dish with fresh bakery biscuits after a cool evening out or after the hockey game. Make it ahead and reheat it for an easy and quick meal.

1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) cinnamon
1/4 cup (50 mL) all purpose flour
1 cup (250 mL) vegetable stock
3 sweet potatoes, peeled and cubed (about 2 lbs/1 kg)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 green pepper, diced
Salt and pepper

In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minute. Add stock and stir until smooth.

Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened. Add salt and pepper to taste.

Makes 4 to 6 servings.

Old Cheddar and Onion Biscuits

Enjoy these biscuits on their own or with butter or margarine. The cheddar flavour is also matches up alongside a hearty fall soup or stew.

2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) butter
1 cup (250 mL) shredded Old Cheddar Cheese
1/4 cup (50 mL) finely chopped green onions
3/4 cup (175 mL) milk
Topping:
2 tbsp (25 mL) milk
1 tbsp (15 mL) toasted sesame seeds

In large bowl, whisk together flour, baking powder and salt. Using pastry blender or fingers, cut in butter until mixture resembles coarse crumbs. Add cheese and green onions. Pour in milk gradually stirring with fork to form soft, ragged dough.

Scrape dough out onto floured surface and knead gently to bring dough together to form slightly sticky, smooth dough. Pat or roll out dough to about 1/2 inch (1 cm) thick. Using 2 1/2 inch (6 cm) round cookie cutter cut out rounds and place on parchment paper lined baking sheet. Gather scraps of dough; pat out and cut more biscuits.

Topping: Brush biscuit tops with milk and sprinkle with sesame seeds. Bake in 425 F (220 C) oven for about 15 minutes or until golden.

Makes about 12 biscuits.

Hearty Lentil Turkey Tomato Soup

Thin watery tomato soup never hit the spot but once it’s chock full of vegetables, turkey and rich flavour it sure hits the spot. Perfect to pack in a thermos for lunch away from home. For an added kick, sprinkle with hot pepper flakes before serving.

2 tsp canola oil
1 large onion, finely chopped
3 cloves garlic, minced
1 carrot, diced
1 stalk celery, diced
1 tsp Italian herb seasoning
1 cup dried green lentils
2 tbsp tomato paste
6 cups vegetable stock (low fat, low sodium)
1 can (796 mL) diced tomatoes
2 cups cooked diced turkey or ham
1 cup fresh or frozen peas
1/4 tsp each salt and pepper

In stockpot heat oil over medium heat and cook onion, garlic, carrot, celery and Italian herb seasoning for about 8 minutes or until softened. Add lentils and tomato paste and cook stirring for 2 minutes. Add stock and diced tomatoes and bring to boil. Cover and reduce heat and boil gently for about 1 hour or until lentils are tender.

Add turkey, peas, salt and pepper and cook for 5 minutes or until peas are tender and cooked through.

Makes 4 to 6 servings.

Storage: You can freeze this soup for up to 1 month. Thaw in refrigerator and reheat in saucepan or microwave.

Mashed Potato Makeover

2010-10-17T21:01:00.001-07:00

What a wonderful weekend full of sunshine, family, friends and food! Thanksgiving truly was a great holiday celebration and the first official start of the season. After this traditional food feast in my family, it is a free for all to plan weekends up until New Year’s Day to get our fill of delicious food and loads of fun.
With the colourful leaves on the trees and the crisp morning air, October is such a beautiful month full of wonderful things. With all this buzzing around my head I did take a minute to ponder on the Thanksgiving meal I had just shared with my family. We were a total of 16 in the end, as a few couldn’t make it, and it was so much fun. I really do love cooking for large crowds and the best part of sharing time with all of them over the course of the dinner and dessert. I think that the most popular question of the day was “What are you going to do with the leftovers?” My response was “Not sure yet”.
I didn’t really have that many leftovers except for the large quantity of mashed potatoes. It’s just easy enough to peel a whole bag when you’re peeling don’t you think? Even easier when it’s your husband doing the peeling! None the less, mashed potatoes are a lovely leftover and I do plan on them as parts of other meals during the week. They are wonderful additions to soups, as fillings, pot pies or topping shepherds pie. There was some discussion about making some croquettes or potato pancakes but I had to make something most of the family would enjoy and cover us for another dinner. All was well because I had a night to sleep on it.
So Monday rolls around and now I have had my turkey fill and I know that those mashed potatoes are in the refrigerator waiting for me. Oh I could use them for hash browns for breakfast? Nope didn’t feel like that. So I thought about it some more and remembered I had some ground beef in the freezer, out it came to thaw in the fridge during the day while we had sneaked away to my mom and dad’s for a holiday ham lunch. Luckily no mashed potatoes!
So upon our return home I got to work-meatloaf! Not just any meatloaf but a potato topped meatloaf and it had to have sauce. Meatloaf is a big favourite at our house although I didn’t grow up myself eating it, I do enjoy it now and realize how easy it is to put together and have a delicious tasty meal.
In my kitchen, the true testing is when the kids taste things and if they like it or not. I was hoping for a hit with this dish. I didn’t want to make just a “loaf” but muffin shaped meatloaf is a popular menu item around here so that was how it began. But these were going to be jumbo size not just regular muffin size. I went on the hunt for the jumbo muffin pan-only 6 in the pan, perfect-we need 5!
I snatched the mashed potatoes from the fridge and used 2 cups (500 mL) for this recipe so I used up quite a big portion of the leftovers-there was still enough for another batch if needed. My mashed potatoes had been mashed with love by my husband with butter, milk and salt to taste to create a creamy pile of comfort. When mashed potatoes sit overnight in the refrigerator they do get a bit dry so I knew I would have to add a bit of liquid to them for the recipe.
I love these kinds of recipes, when I put something in the oven (the meatloaves) and then make a sauce on the stove. It makes for a comfort food meal that most crave and it’s easy to do.
They were easy to lift out of the pan and place on the plate and then I had spooned the sauce on the plate while others poured some over top of the meatloaf-everyone had a different way of plating food up. While my potatoes stayed atop my meat, others had fallen slightly while my son wiped off his to the side to have his “side dish” literally on the side of his plate. In the end it was a hit with 60% of my household, which is good for something somewhat new. But in the end let me just say I was glad I still had some leftover mashed potatoes to heat up and enjoy on their own as well, because sometimes simple is best and reheating a plate of leftover turkey and mashed potatoes does hit the spot after Thanksgiving dinner, when you’re 5 and under. Check out my website for some other leftover ideas for your turkey, mashed potatoes and stuffing. If you have already run out of them, remember there is always Christmas or just pick up a turkey anytime and roast it. Those leftovers are tasty even when it’s not a holiday meal.

Mashed Potato Topped Jumbo Meatloaves

Jumbo muffin pans have 6 cup in them. You can use a 12 cup muffin pan and get smaller meatloaves if you like.

Makes 6 servings.

1 tbsp (15 mL) butter
2 shallots, finely chopped
3 cloves garlic, minced
Half yellow pepper, diced
1 tsp (5 mL) dried oregano leaves
½ tsp (2 mL) dried thyme leaves
1 egg, lightly beaten
½ cup (125 mL) beef broth
1/3 cup (75 mL) seasoned dry breadcrumbs
¼ cup (50 mL) freshly grated Parmesan cheese
Pinch each salt and pepper
1 lb (500 g) lean ground beef
2 cups (500 mL) leftover mashed potatoes

Mushroom Sauce:
1 tbsp (15 mL) butter
1 pkg (8 oz) button mushrooms, thinly sliced
½ tsp (2 mL) dried thyme leaves
Pinch each salt and pepper
1 tbsp (15 mL) all purpose flour
½ cup (125 mL) each beef broth and 18 % table cream

In a bowl, mash together potatoes and ¼ cup (50 mL) of the broth; set aside.

In a nonstick skillet over medium heat, melt butter and cook shallots, garlic, pepper, oregano and thyme for about 3 minutes or until softened. Let cool slightly.

Meanwhile, in a large bowl, combine egg, remaining broth, breadcrumbs, cheese, salt and pepper. Add beef and shallot mixture and mix with your hands until well combined.

Divide mixture among 6 lightly sprayed jumbo muffin tins and press down slightly to flatten. Top each with about 1/3 cup (75 mL) of the mashed potatoes. Bake in centre of 375 F (190 C) oven for about 35 minutes or until meat thermometer reaches an internal temperature of 160 F (75 C) and is no longer pink inside.

Mushroom Sauce: Meanwhile, return skillet to medium high heat and melt butter. Cook mushrooms, thyme, salt and pepper for about 10 minutes or until liquid evaporates. Stir in flour and cook, for 1 minute. Pour in broth and cream and bring to a simmer. Simmer for about 3 minutes or until slightly thickened. Serve with meatloaves.

Inspiration through authors and gardens

2010-10-06T20:13:00.000-07:00

I was lucky enough to spend the day with a bunch of great authors this weekend at The Word on The Street in Toronto. A day to celebrate everything literary from kids books to cookbooks. I was the stage programmer for the Cooks ‘n’ Books stage that included favourite Canadian authors like Food Network’s Mark McEwan, Cityline’s Massimo Capra, Michael Bonacini and Jason Parsons, along with other great authors like Claire Tansey from Chatelaine Magazine and Guelph’s own Betty Bakopoulos as well just to name a few.

I feel so fortunate to work in an industry that has amazing people who have the passion and desire to get people in their kitchens and cooking for their friends and family. Publishing cookbooks is not an easy task and many people will tell you that. So once you have a cookbook and people buy it and enjoy it- that is great cause for celebration. A lot of big names produce cookbooks to go along with their television shows and also to continue a franchise of their brands but most simply create cookbooks to share their desire for cooking delicious dishes. Listening to these cooking demonstrations is a wonderful experience because you get to hear stories and tales of personal experience with work or family and how recipes came to be and why many people want to make them. So many recipes are truly inspired by the ingredients themselves and what they can become once mixed together. Almost like a cookbook, it becomes one because recipes are mixed together and shared.

With all this knowledge I had gained it made me think about what was in my refrigerator and how I could be inspired to cook something. It is my job to develop recipes, but it is my true passion and love of food that drives me to create them, cook and eat.
My friend Gail told me that she was taking care of her neighbour’s garden and it needed to be shared as they are away for awhile and they told her to help herself and share the large crop from their garden. I got the call and I went. I was jealous to say the least, that I did not have such a lush garden with tons of vegetables that needed to be eaten. Beets, leeks, peppers, beans, herbs, lettuces, greens, the list goes on. We went in and plucked from the fresh dirt leeks, beets with fresh tall stalks of red Swiss chard and crisp green peppers and little hot chili peppers. What I gathered a bit more of was the variety of bitter greens like dandelion, escarole and hearty frisee as those strong flavours I adore this time of year. After returning home with this harvest I needed to clean and tidy and put them away as I had a busy weekend ahead of me.
So I decided after all the inspiration of the authors and this incredible selection of greens I would make something hearty and heartwarming. It is getting cooler outside and for me that is a for sure sign of soup. I was pretty cold on the weekend while running around making sure cooking demonstrations and authors had what they needed so I knew a soup would warm me up. I was inspired by my own Italian heritage as well to create a hearty tomato and greens soup that I hope you try with your own few twists and be inspired by your favourite cookbook authors and their stories and recipes to create your own memories in your kitchen.

Tomato and Greens Bread Soup

This soup uses a lot of hearty garden vegetables with some bacon in it. For a vegetarian version simply omit the bacon and add 1 can (19 oz/540 mL) of your favourite beans, drained and rinsed.

What to use for chopped greens? I used a variety of dandelion, escarole and frisee. For something less bitter you can use spinach, Swiss chard or even romaine lettuce. Each time you make the soup, you can vary the flavour by using different greens.

2 tbsp (25 mL) extra virgin olive oil
1 pkg (175 g) extra lean Canadian back bacon, chopped
1 leek, white and light green part only, chopped
1 green pepper, chopped
1 small sweet banana pepper, seeded and chopped
2 cloves garlic, minced
2 tsp (10 mL) dried oregano leaves
¼ tsp (1 mL) hot pepper flakes
6 cups (1.5 L) chicken stock
1 can (19 oz/796 mL) crushed or diced tomatoes
8 cups (2 L) chopped greens, lightly packed
2 cups (500 mL) chopped day old bread
¼ cup (50 mL) grated fresh Parmesan cheese

In soup pot, heat oil over medium high heat and cook bacon for 2 minutes. Add leek, peppers, garlic, oregano and hot pepper flakes and cook, stirring for about 5 minutes or until softened. Add stock and tomatoes and bring to a boil. Stir in greens and simmer, stirring occasionally, for about 15 minutes or until greens are tender. Stir in bread and cheese and cook for 5 minutes or until bread is soft.

Makes 8 servings.

Tips: Look for the extra lean Canadian back bacon in the aisle where you find regular strip bacon. Or try it with leftover ham instead.

For added spicy heat use a hot banana pepper or increase the hot pepper flakes.

For a chunkier soup use the diced canned tomatoes.

I used a day old baguette that was just a bit hard on the outside but still soft inside, which is perfect for this kind of soup.

Delicious Juicy Apples!

2010-09-15T12:05:00.000-07:00

Apple of my Eye

I want to shout out with excitement that I love this time of year. It truly is exciting for me in my kitchen, when I get to see the seasons change and think about what I want to make with delicious seasonal and local produce. I think that this happens to many people and I know chefs’ creative juices start to flow when they think about how they are going to incorporate ingredients into some new and interesting way to put on their menu that will showcase their unique cooking abilities. I like to play around too and try new things but sometimes I like to stick to simplicity and flavours I enjoy and know.

Last weekend I went for a drive with my family, not far just around and I made sure to point out the different farms we were passing and what was on them. The tall cornstalks starting to turn golden, the soy bean plants looking wilted, tall trees that were loosing leaves slowly and changing colours. But the trees I didn’t have to point out because they were spotted by the kids first were the apple trees. You could spot large juicy red and green apples from a distance. For the next few weeks you can easily locate fresh Ontario apples in markets, grocery stores and farms. A perfect way to bring in fall and for me a true family experience and tradition to go apple picking and smell the fresh apples in the trees and take a bite out of a crisp firm apple. Then to have juices burst out on my face with the first crack of the skin and flesh of the apple. Wow, I’m getting hungry just thinking about it again. The apple truly is an amazing fruit! I have one apple tree, a Jersey Mac in my backyard and unfortunately this year I had no crop. The darling wasps and bees decided to favour the pear tree this year. So I was disappointed I couldn’t harvest my own apples, but I wasn’t worried as the local apple farmers have delicious varieties and lots to share with us this time of year.

I remember as a kid that my mom and dad would buy bushels of apples and then we would store them in our cold cellar to last for the winter months. Not many houses these days, new ones that is, have large cold cellars. This one was huge! Well I was small then so it could have been average sized but I did love playing in it, because I could snack on apples and pears and sometimes bring up canned peaches or tomatoes to help out my mom and grandmother. My cold cellar is not nearly that large and I don’t buy bushels of apples but I do buy lots over the course of the fall. My kids love apples as do I, but the great thing is that they enjoy recipes with apples in them too.

My husband’s aunt comes over to help us make apple pie. We decide to make over a dozen pies at a time for the freezer so that my kids can eat almost a pie a week for the course of the fall. I know it’s a bit much but it’s all apples with the exception of some thin pie pastry and they love it! It’s a great family get together where we work together as a team to produce our own baked pies.
So a few trips to the market and farms are needed to fill the apple needs in our house. I love that it is barely mid September and I’ve already enjoyed Paula Reds, McIntosh, Jersey Macs, Spartans, Cortlands and Crispin apples. I think this week I might go on the prowl for Honey Crisps too. Such a huge variety of apples and they are great to eat on their own and also to cook and bake with.

This past week I have been making an apple crisp for my family almost every other night. Just a small pan so that I can have that baked apple aroma in the house often. In these cooler evenings with a cup of tea or coffee it certainly hits the spot. So I kept it simple because I wanted to taste apple but lots of topping to add a crunch of sweetness to it. I’ve used all the apples I mentioned in the apple crisp and the texture simply changes from very soft almost mushy to soft apple slices melting in my mouth. Any way you serve it up, it tastes great. Serving it warm is my preference and for some a scoop of ice cream makes it even better. In the end it’s about simplicity of an apple and enjoying this fruit anyway you can get it and hopefully you will get it often.

Simple Apple Crisp
You can use a variety of apples or all the same variety with this crunchy topped crisp. Using 6 large apples will give you about 2 ½ lbs (1.25 kg). I peel my apples by hand and slice them with a paring knife but there are fun gadgets and useful tools that will help you peel, slice and dice for the season.

2 ½ lbs (1.25 kg) fresh Ontario apples, peeled, cored and thinly sliced
¼ cup (50 mL) granulated sugar
2 tbsp (25 mL) all purpose flour
½ tsp (2 mL) ground cinnamon

Crisp Topping:
1 cup (250 mL) all purpose flour
¾ cup (175 mL) packed brown sugar
½ tsp (2 mL) ground cinnamon
1/3 cup (75 mL) butter, melted

In large bowl, toss apples, sugar, flour and cinnamon together until coated and place in greased 8 inch (2 L) glass baking dish; set aside.

Crisp Topping: In a bowl, stir together flour, sugar and cinnamon. Drizzle butter over top and using hands mix together until mixture feels sandy and slightly clumps together. Place handfuls of mixture over top of apples and place in centre of 350 F (180 C) oven for about 1 hour and 15 minutes or until sides are bubbly and top is golden and topping is golden and apples are very tender.

Makes 6 to 8 servings. (Or 2 to 3 in my house)

For larger morsels of crisp topping, increase the butter to ½ cup (125 mL) and the mixture will form larger clumps to put on top of the apples.

Lunch Time is Back!

2010-09-02T05:55:00.000-07:00

Well that time of year has returned already. Each day passes throughout the summer months and we enjoy great weather, holidays, barbecues, swimming pools and so many other things that is it really a surprise when labour day comes upon us? Well not really, but each year the flyers in retail and grocery stores tell us it’s back to school time so we need to stock our cupboards and get some new clothes for our little ones and get ready to head back to routine! It is really about that isn’t it? Going back to routines of getting the household ready in the morning, packing lunches and heading off to school and work.
I decided to ask a couple other moms, who also happen to be local cookbook authors who are getting ready to send their kids back to school what might be in their kids’ lunches that could help us all out so that our routines may have some new twists and ideas for our favourite people!

Catherine Robertson, is a busy mother of two and author of The Cat Can Cook Book. Offering children some preference in their lunch is always a good start. You don’t have to go overboard, but letting them choose what they want to eat will really help them eat their lunch without too much destined for home or the garbage. Catherine has a blog where she talks about recipes she has made and includes details of what she liked and didn’t like and what worked and didn’t. It’s those life lessons that really drive home the experience with kids and what they want to eat. Again keeping things simple is a great start to keep things in line with a busy morning and then considering the time that kids have to eat their lunch, elaborate lunches don’t win too many contests at school.
Catherine offered up this easy recipe for Pizza Roll-Up Wraps that would make many children happy including her own.

Pizza Roll-Up Wraps

For older kids who have access to a microwave they can pop them in and warm them up before eating or enjoy them as is.

2 large whole wheat tortilla wraps
2 tbsp (25 mL) pasta or pizza sauce
½ cup (125 mL) shredded mozzarella cheese
½ cup (125 mL) chopped ham, pepperoni or salami
½ cup (125 mL) thinly sliced green pepper

Lay tortillas on work surface and divide pasta sauce over each one. Spread out into a thin layer and top with cheese, meat and pepper. Roll up the tortillas, tucking in sides as you roll them up. Cut in half and wrap with plastic wrap or tuck into resealable containers, seam side down to help stay closed.

Makes 2 servings.

Topping Variations: Try digging into your kids deeper taste buds and see what other preferences they might enjoy like chopped sweet onion, chopped pineapple, crumbled bacon, sliced mushrooms, chopped tomatoes or leftover chicken, the options are endless.
Betty Bakopoulos, is a mother of 3 and co author of Three Sisters Around the Greek Table Cookbook. As a busy mom, Betty likes to make lunchtime fun and easy and she also likes to bring in her Greek heritage into lunches as well. Betty has some great tips for kids’ lunches that work for her and might just inspire your lunchtime packing as well. “Souvlaki skewers are a great way to add fruit, vegetables and cheese to their lunch” says Betty. The kids can help to choose what they want and also put them together.
Here are some of Betty’s suggestions:
Pineapple, kiwi, strawberries, apples and seedless grapes
Cherry tomatoes, cucumber, peppers, pickles and button mushrooms
Cheddar, havarti, mozzarella, halloumi and Monterey Jack

Worried about the skewer being pointy? No worries, simply remove the tip after it is filled with a snip of the scissors. No skewers, try toothpicks for smaller hands or making a variety of options in your kids’ lunches.
As I was thinking about these ideas, my mind started working overtime. You could also include chunks of chicken, ham or sausages on those skewers for an added protein bite which is a great way to use up leftovers. Or make mini meatballs for dinner with some extras in mind for those skewers for lunch the next day. For smaller kids you can pick up divided containers and do the same idea without skewers so that they can mix and match what they want to eat-variety truly is the spice of life!
Keeping things simple and healthy can be easy and sometimes just the littlest things really help your kids eat their lunch. Like keeping the peel on a banana but cutting it into smaller pieces and make a little slit in the side of the peel so they have little skin to peel and not be overwhelmed with one big banana in their lunch. You can divide one banana among 2 smaller children and not worry about leftovers!
“Other great lunch items in our household are pitas cut into wedges with dips on the side” says Bakopoulos. There are some great Greek dips in Betty’s book that would be wonderful tucked away in the fridge for the week like Tsatziki or Olive Tapenade. With a small container packed in kids’ lunch bags they can have a healthy morning or afternoon snack away from home.

My favourite part of lunch for me or my kids is a snack. I pack fruit and cheeses for snacks but sometimes a little sweet something really hits the spot. It doesn’t have to be overboard loaded with sugar but much like me and my afternoon coffee I do like a little nibble of sweet with it. I wake up each morning and pack my kids’ lunches and pretty much decide on the spot what I’m going to put into it. If there are leftovers from dinner the night before I try to incorporate them in a wrap or slice them up for little hands to pick up and enjoy with chunks of cheese or fruit. But for baked goods I do make them ahead of time to have ready for the week or at least a few days to cut up and pack up for the kids. Little slices of apple pie or scones are big hits as are mini muffins and small cookies. I have decided to share a recipe that I have made many times over and that many have enjoyed and is a good way to have some additional fruit in their lunches while enjoying a tasty snack.

Blueberry Bars

This is a spin off on the breakfast bars available on the market and very similar to a date square. These have added fibre and you can make them on the weekend and be ready for the week of snacks for lunches.

1 cup (250 mL) large flake oats
¾ cup (175 mL) whole-wheat flour
¾ cup (175 mL) natural wheat bran
1/3 cup (75 mL) packed brown sugar
¼ tsp (1 mL) baking soda
1/3 cup (75 mL) butter, cubed and softened
1 egg

Blueberry Filling:
2 ½ cups (625 mL) fresh or frozen blueberries
¼ cup (50 mL) water
2 tbsp (25 mL) packed brown sugar
½ tsp (2 mL) grated lemon rind
2 tsp (10 mL) lemon juice
1 tbsp (15 mL) cornstarch

Blueberry Filling: In saucepan, bring blueberries, water, sugar, lemon rind and juice and cornstarch to boil over medium heat. Cook and stir for about 2 minutes or until thickened and bubbly. Let cool.

In bowl, combine oats, flour, bran, sugar and baking soda. Using fingers mix in butter until mixture resembles coarse crumbs. Add egg and stir until moistened. Reserve 3/4 cup (175 mL) of the mixture for the top. With floured hands, press remaining mixture into the bottom of parchment paper lined 8-inch (1.5 L) square baking pan. Spread with blueberry filling. Sprinkle with reserved oat mixture.

Bake in 350 F (180 C) oven for about 30 minutes or until golden and blueberry filling is set. Let cool completely before cutting into bars.

Makes 12 large bars or 24 squares.

Storage: Place bars in airtight container and keep refrigerated for up to 5 days or freeze for up to 2 weeks.

Bounty is overflowing!

2010-08-18T21:57:00.000-07:00

Colours are everywhere, as are textures and flavours of delicious local produce. I look outside my kitchen window to see my 6 year old pear tree drooping because of the large heavy pears already ripe for the picking and then further in my backyard I glance over to the bright red tomatoes that have the perfect aroma for a fresh tomato salad or salsa. I do this in amazement each day because I can enjoy my own harvest without that much effort on my part. That said, we all know how much work goes into our local farms. I think dedication and strength produce some of the best produce around. Perhaps some luck and great soil and good weather help too, I’m guessing. But in all seriousness, the fact that most of us have been enjoying fresh fruits and vegetables right now thanks to some great weather that has helped move growth and ripening along is truly amazing.
Whether you grow your own vegetables and fruit or visit the market downtown or take a trip with the local food map around Guelph to visit farms and local vendors, you have to admit, there is some great tasting stuff out there!
I wanted it all! Corn, potatoes, beans, garlic, beets, carrots, strawberries, blueberries, peaches and the list goes on.
The pints of strawberries and blueberries go down quickly, I don’t even think my kids realize how sweet and tasty they are as they enjoy them by the handfuls. Washing the fresh dirt from my new potatoes before placing them in a pot to boil I can feel how soft and delicate that fresh potato skin is, it almost rubs off. Fresh Ontario garlic, nothing tastes like it. Big fresh cloves that have the sweet, slight heat that garlic should have. It’s firm to the touch and ready to be tossed into sauces, salads and breads. I’m making myself hungry as I write this, which is always a sign to get into the kitchen and cook.
In my kitchen when I can I like to put together simple ingredients, like the bounty we have available to us now and bring them together to create a delicious easy recipe that people will enjoy. It’s not about having long ingredient lists or weird ingredients; it’s just about taking tasty ingredients and putting them together to make them awesome. Is it possible? Sure it is, if you like being creative you can add a bit of this or that but if you are not quite sure, follow a recipe. As a recipe writer, it means a lot to me to know that someone has made one of my recipes for their family or friends and enjoyed it and has made it part of their “regular” recipes. It means so much that I then encourage people to use those recipes as guidelines to be creative in their own kitchens to use more simple ingredients and keep cooking. Right now it’s a lot about local and seasonal and you know what? It should be, just look around, whether you shop at the market or in a grocery store or both-you will find what you are looking for-simple, fresh and delicious ingredients to feed you and your family.
Okay so really what did I want to make with the new potatoes (they were mini by the way, because they are so darn cute and cook faster), green beans, garlic and corn? They could easily be enjoyed on their own, steamed corn with butter is always a summertime classic. Green beans in a salad have always been a staple in my kitchen. And potatoes, wow you can steam, boil, roast, panfry, grill or grate into pancakes. But I decided that I wanted to not only have lots of fresh flavour but colour too. So I decided to put them all together in a salad that can be made ahead and enjoyed at a potluck or as a different summer side dish. But versatile enough to enjoy for lunch too with the addition of some tuna perhaps.
Grilled Corn, Potato and Bean Salad

For a slight crunch to the potatoes, after boiling; toss them in a bit of oil and grill them until golden brown and crisp over medium high heat. It will be a nice option for the salad.

4 cobs of corn, shucked
1 ½ lbs (750 g) mini new potatoes
8 oz (250 g) green beans, trimmed
1 field tomato, chopped
1/3 cup (75 mL) chopped fresh basil
3 tbsp (45 mL) each extra virgin olive oil and cider vinegar
3 tbsp (45 mL) chopped sundried tomatoes in oil
2 cloves or 1 large clove garlic, minced
1 tsp (5 mL) Dijon mustard
½ tsp (2 mL) salt

Place corn on greased grill over medium high heat; close lid and cook turning occasionally for about 10 minutes or until golden. Remove to cutting board. When cool enough to handle, cut corn kernels off cob and place in bowl.

Meanwhile, bring potatoes to boil in a pot of water. Boil for 15 minutes or until tender when pierced but not falling apart. Remove with slotted spoon to cutting board. Add green beans into boiling water and cook for 5 minutes. Drain and cut in half; set aside.

Cut potatoes in half, larger ones in quarters and add to bowl with corn. Add green beans, tomato and basil.

In a small bowl, whisk together oil, vinegar, sundried tomatoes, garlic, mustard and salt. Pour over potato mixture and toss gently to coat.

Makes 6 to 8 servings.

Tips: You can use white or red mini potatoes for the salad. If you are using large new potatoes, cut them into large chunks after boiling. They will also take a bit longer to cook through.

Cover this salad and refrigerate for up to 2 days and toss before serving. It’s great at room temperature or out of the fridge.

I included salt in this recipe, but you can omit it or season it with more and feel free to add some freshly ground black pepper too.

For an easy lunch, serve this salad with some canned drained tuna or salmon. Perfect for a hot summer afternoon on the deck and a glass of white wine.

Summer Fun with Food

2010-08-08T20:43:00.000-07:00

Enjoying ice cream is a huge part of summer. In my house it’s a year round fun fest when it comes to enjoying ice cream as two of my three children love the cool flavours. Each summer I try to create some fun recipes that include ice cream, whether it’s as a filling in a cake or adding ingredients to the ice cream to make a pie or simply enjoy it on its own. So I was excited to hear about a new ice cream shop that opened last week in Guelph. This one is right up my alley-creating new tastes or “recipes” right there in front of you with whatever ingredients you wanted to add to the ice cream. I had to check it out!

Marble Slab Creamery has been in Canada since 2003, and has been making their super premium ice cream on site with fresh ingredients which also include some decadent hand rolled waffle cones too. So what makes this creamery different? Easy you can create a customized ice cream flavour just for you. What an exciting experience!

I walked into a fresh aroma of vanilla waffles, then was entranced by the tasty looking ice cream cakes-Birthday Bonanza and Turtle Cake were two that made an impression on me. I was given some instruction on what I needed to do, and then I selected my ice cream. I looked to see the flavours and most were of interest to me; Key Lime, Green Tea, Black Cherry, but one jumped out at me-Birthday Cake. So I went with that as my base flavour. Now I could have stopped there but I selected some “mixins” which are just that to be mixed into the ice cream. The ice cream was placed on a frozen marble slab and scoops of fudge brownie, Skor bar pieces and Oreo cookie pieces were mixed in right in front of me. The marble slab helps to keep the ice cream chilled while the mixins are folded in. My own selection was scooped into a plain waffle cone which is what I picked from the variety of dipped cones. Wow, it really did taste like birthday cake with some other yummy stuff I love-brownies, cookies and chocolate bars.

I had to take some home because an idea had popped into my head. So I picked up a pint of Birthday Cake ice cream and added fudge brownie, chocolate chip cookie dough, strawberries and chocolate chips. A birthday party in a pint!

This ice cream really is so much more with all the good stuff of homemade ice cream and covers all the yumminess of dessert too. I wanted to create something that was easy to share with family and friends and keep all the flavours of the ice cream perfect for a birthday party or after dinner treat that can be made ahead of time to make it easy for summertime entertaining. For more information about locations, flavours and more check out http://www.marbleslab.ca/

Ice Cream Birthday Cupcakes

Here’s a twist on how to enjoy cake and ice cream for any occasion, not just birthdays!

¾ cup (175 mL) graham cracker crumbs
Pinch cinnamon
3 tbsp (45 mL) butter, melted
1 pint Marble Slab Creamery Birthday Cake ice cream with your choice of mixins, softened slightly
½ cup (125 mL) 35% whipping cream
½ tsp (2 mL) vanilla
Rainbow sprinkles (optional)

In a small bowl, stir together graham cracker crumbs and cinnamon. Drizzle in butter and stir until well coated and moist. Divide mixture among 8 paper lined muffin tins and pat down to flatten. Bake in 350 F (180 C) oven for about 8 minutes or until firm to the touch. Let cool completely.

Divide ice cream among crumb crusts and flatten slightly. Whip cream and vanilla until stiff peaks form. Scrape into piping bag and pipe onto ice cream; sprinkle with rainbow sprinkles, if using. Freeze until firm.

Makes 8 servings.

Extreme Chocolate Bar Pie

Here’s another great ice cream dessert that you can make ahead. An extra drizzle of caramel sauce drizzled on top will add a touch of sweet ecstasy.

1 1/2 cups (375 mL) chocolate cookie crumbs
1/3 cup (75 mL) finely chopped toasted pecans
1/4 cup (50 mL) mini chocolate chips
1/4 tsp (1 mL) cinnamon
1/3 cup (75 mL) butter, melted
Filling:
4 cups (1 L) chocolate bar flavoured ice cream, softened
3/4 cup (175 mL) mini marshmallows
1/2 cup (125 mL) Skor toffee bits
1/2 cup (125 mL) chopped toasted pecans
2 oz (60 g) bittersweet chocolate, chopped and melted
Whipped Cream (optional)

In bowl combine cookie crumbs, pecans, chocolate chips, cinnamon and butter until moistened and pat evenly into bottom and up side of 10-inch (25-cm) pie plate. Bake in 350 F (180 C) oven for about 10 minutes or until firm. Let cool completely.

Filling: Stir marshmallows into 2 cups (500 mL) of the ice cream and gently spread into bottom of crust. Sprinkle with toffee bits. Freeze for 30 minutes or until firm. Stir pecans into remaining ice cream and spread over top of first layer. Freeze for at least 2 hours or until firm.

Drizzle with chocolate before serving. Garnish with whipped cream, if using.

Makes 8 to 10 servings.

Tips: Cover and freeze for up to 2 weeks. Let stand about 5 minutes at room temperature before cutting.

There are a variety of chocolate bar flavoured ice cream such as Skor, Mars, and Turtles and more available in grocery stores. You can also use Snicker Doodle flavoured ice cream from Marble Slab Creamery.

My Farm Envy Continues...

2010-07-21T11:42:00.000-07:00

Okay I have said it before, how much I would love to have a farm. Saying that I do realize how much work is involved and it continues to intrigue me and so my weekends are filled with visiting different farms within our 100 km radius to look for local and delicious food! My family and I lucked out this weekend as we headed South down Hwy 6 towards Simcoe. We went to Kent Kreek Berries and discovered the world of the blueberry, not to mention other sweet berries and produce.
As I am sure you have noticed we have been so lucky this summer with fruit being in season earlier and seeing Ontario blueberries in early July isn’t unheard of but definitely earlier than what is typical. This is something that makes the Zelem family very happy as they had finished with strawberry season and moved right into blueberries. Their family farm includes a pick your own for all the berries and it was fun to see a few people with their little buckets picking plump silvery blue berries to take home and make jams, pies or enjoy on their own.
I had a goal on my outing this weekend, to learn and see the delicious blueberry that I enjoy tremendously but that my children go nuts for! Whether fresh or frozen on their own or in a dessert they seem to gobble up that high fibre fruit with ease. I’m so happy!

Kent Kreek Berry Farm is the only blueberry farm in Ontario that has a harvester for blueberries, just imagine a big machine with turning hands that works gently through the high bush blueberry bushes to scoop up ripe berries and bring them up a conveyer to fill trays of what looks like a sea of blue goodness. They also have hand pickers that fill the many baskets and pints that they sell at their on site market as well as to different stores that carry local produce. Looking at the various blueberry plantings some as young as this year that won’t be picked yet and the middle aged plants of 9 years to the old timers of 28 years is amazing. You can really see the dedication in farming that is so evident and strong here in Ontario. This family with 4 children who all work on the farm in different aspects helps to produce tasty food for our families’ table. Again I am in awe; I truly love this time of year.

Food is always such a learning experience for me and I think it should be for everyone. Did you know that you can sometimes get 4 or 5 pickings from the blueberry bushes? Since you must pick them ripe you leave the green unripe berries behind until the next picking. And what are the signs of a well picked blueberry? Easy, they have that silvery bloom on the outside, that naturally protection on the outside that means that they haven’t been over handled by the pickers. As Greg, the oldest of the Zelem children took us around and filled my head with all these fun details I found my family and myself, sneaking berries at every moment. There truly isn’t anything better! I know strawberries are just as addictive and I can now put Ontario blueberries in that category as well!

What a great berry to be addicted to as well. Blueberries have very high levels, if not the highest of antioxidants than other fruits not to mention a good source of fibre, vitamin A and C. They also a great fresh berry to freeze to have that local freshness year round. I like to put them on a baking sheet and freeze them in a single layer until they are frozen and then scrape them into a resealable bag and store them until I need them. Perfect on their own, but also delicious as an addition in smoothies, muffins, coffee cakes, sauces and even some savoury sauces to serve over pork or chicken.

I came home with my many baskets of blueberries and made pies, scones and turnovers. Not to mention froze some for good measure for later in the year. My son loves blueberry scones and I so enjoy making them so that is the recipe I am sharing with you. Incorporating the fresh plump blueberries adds a slight sweet tangy flavour and great colour. I like these scones because you can enjoy them for breakfast or easily with a coffee or tea for an afternoon snack. Or in my house, a late night snack!
For more information about Kent Kreek Berries visit http://www.kentkreekberries.com/ and for more fruit farms to visit check out http://www.ontariofarmfresh.com/ or http://www.foodland.gov.on.ca/ for great blueberry information.

Blueberry Cream Scones

Be gentle when you are kneading in the fresh blueberries as not to mash them too much in the dough. Let the naturally sweetness of the ripe blueberry explode in your mouth with every bite.

Preparation Time: 10 minutes
Cook Time: 20 minutes

2 cups (500 mL) all purpose flour
¼ cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
Pinch salt
¾ cup (175 mL) butter, cubed
½ cup (125 mL) 35% whipping cream
1 ½ cups (375 mL) fresh Ontario blueberries
Granulated Sugar

In a large bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender or fingers cut butter into flour until crumbly mixture forms. Drizzle in cream and stir in blueberries until soft ragged dough forms. Gather the dough with your hands and gently knead it a few times on a floured surface to bring dough together. Pat out into about an 8 inch (20 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 wedges and place on parchment paper lined baking sheet. Sprinkle tops with some sugar. Bake in 425 F (220 C) oven for about 20 minutes or until light golden on top. Let cool slightly before serving.

Makes 8 scones.

For a slightly sweeter scone increase the granulated sugar to 1/3 cup (75 mL).

Okay so now this really makes sense! Spain won the World Cup!

2010-07-12T20:13:00.000-07:00

Appetizers, Meze or Tapas?

No matter what you call your little snacks this weekend you should enjoy a variety of them while watching the World Cup! I must admit I have watched soccer throughout my life and even played some but I haven’t paid that much attention to soccer until this World Cup. I’m not sure why I’m so interested. It is just a great game to watch especially when the teams are playing really well. I think the young German team is a great example and I was sad when Ghana couldn’t get their penalty kicks to move forward. I’ve even got into the moment when I saw the goals go in but the refs denied them for one of their many reasons! All of these moments during the World Cup I was able to watch with family and friends. My son even has a slight interest as he is in a pool and has made his selections to see who advances each time. I think whoever wins has to help the other with Pokémon.
This is like the Olympics as far as I see it, where it’s country against country and you have so many people cheering for you, hoping that the team moves on. It brings jubilation into the crowd; it’s very visible when you are watching it. Also disappointment and even tears for the losing team, so many strong emotions!
So as the World Cup is coming to a close, and with few remaining teams left, I was inspired by some Mediterranean foods to create a couple of appetizers or tapas or meze, whatever you want to call them. I call them perfect to eat when watching the final few games. Small nibbles to enjoy with drinks are what I think appetizers should be. In some cases you can make full meals of appetizers alone. I sometimes prefer eating that way because you can get so much variety with meats, cheeses and vegetables. You can make them ahead and then be ready to enjoy them at game time. Tapas is the Spanish term for the appetizers or snacks while Meze is the Greek term for the same, but is used also in a number of other countries. So you can choose what you want to call them and enjoy the flavours and simplicity of the recipes. You can make a larger spread by adding simple things like little meatballs, prosciutto wrapped asparagus, grilled vegetables and different cheeses. Enjoy this World Cup and the company you have around you because you won’t see it again for 4 years-and possibly the company too.

Halloom and Grape Tomato Stuffed Grilled Peppers

These mini peppers are perfect for tapas ideas or new side dishes. You can find halloom, the semi-soft unripened cheese in the deli section with other cheeses. It has a great firm texture that makes it easy to cut and then melts perfectly with the heat of the grill. Enjoy them right off the grill or at room temperature with the stems on they are easy to pick up and eat.

Preparation Time: 10 minutes
Cook Time: 12 minutes

6 sweet mini peppers
1 pkg (250 g) halloom semi-soft unripened cheese, diced
½ cup (125 mL) quartered grape tomatoes
2 tbsp (25 mL) each chopped fresh Italian parsley and basil
1 tbsp (15 mL) each extra virgin olive oil and sherry vinegar
Pinch each salt and pepper

Cut peppers in half lengthwise leaving stem intact. Remove seeds and inside ribs of peppers and discard; set aside.

In a bowl, combine cheese, tomatoes, parsley, basil, oil, vinegar, salt and pepper. Spoon mixture into peppers and place on large plate.

Place stuffed peppers onto greased grill over medium-low heat. Close lid and cook for about 12 minutes or until cheese is melted and peppers are tender but firm. Gently remove from grill and serve.

Makes 12 stuffed peppers.

Tip: Halloumi or Halloum is the same as Halloom which is sold in most grocery stores.

Chorizo and Chickpea Tapas

This skillet mixture combines fresh herbs with hearty chorizo sausage and chickpeas that can be enjoyed on its own or alongside some crusty bread. Serve with a salty olive to round out your platter of appetizers. You can purchase semi dry cured chorizo sausage as a link sausage or already sliced in the deli.

Preparation Time: 10 minutes
Cook Time: 15 minutes

2 tbsp (25 mL) extra virgin olive oil
Half onion, finely chopped
3 cloves garlic, minced
1 pkg (250 g) mild Spanish chorizo semi dry cured sausage, thinly sliced
3 tbsp (45 mL) chopped fresh Italian parsley
1 tsp (5 mL) chopped fresh thyme
1 can (19 oz/540 mL) chickpeas, drained and rinsed
½ cup (125 mL) chicken stock

In large nonstick skillet, heat oil over medium high heat and cook onion and garlic for 3 minutes. Add sausage, parsley and thyme and cook for 3 minutes or until sausage begins to brown. Add chickpeas and stock and cover and simmer for 5 minutes. Uncover and cook for about 3 minutes or until stock is almost all evaporated.

Makes 4 to 6 servings.

Eggs are sooo easy!

2010-06-23T19:48:00.000-07:00

I love having eggs in my refrigerator! I can cook, bake and be creative in the kitchen whether it is for breakfast, lunch or dinner. I recently went on a local farm tour with the Ontario Farm Animal Council that showcased a great local egg farm in Mapleton, Ontario where they have over 125, 000 hens that produce over 3 million dozen eggs per year! Isn’t that astonishing! I am amazed that those dear little hens have the energy to produce such an amazing source of protein over and over again. As egg farmer Len Jewitt said, “Chickens are the only animal that can make an egg that has so much calcium outside over and over again”. You really have to stop and think how amazing that is!
There is so much involved in egg farming to produce superior grade eggs that it shouldn’t be taken lightly. I know friends have pondered the idea to get a chicken or two to have farm fresh eggs in their own backyards! I grew up having that accessibility with my uncle’s farm. He would bring farm fresh eggs to us with bright orange yolks. My first question was why are they that colour? His response, “it’s all that pasta with sauce they are eating!” What can I say we are Italian. Not a traditional feed for real egg farmers that produce suburb quality eggs for our consumption. The hens need to have chicken feed that is high in protein and calcium to produce those eggs and plenty of clean water and a perfect place to live. I will leave it to the Ontario Egg Farmers to keep those eggs heading to the stores and markets for me to purchase and bring home.
Eggs are truly a staple in my home and probably in most homes. Whether you buy brown or white eggs they will work the same in recipes. The egg size that is used most often in recipes whether they are in cookbooks, magazines or newspapers is large. It truly can make a difference if you use a smaller or larger egg in recipes like cookies or cakes that call for a few eggs. You may end up with a very wet batter or in some cases an overflowing cake pan or the complete opposite with smaller eggs. So in an egg size isn’t specified best assumption is large. I also keep my eggs in the refrigerator on a shelf as opposed to the door of the fridge. Best to keep them cool until you need them. Farmer Len mentioned that it really doesn’t take too long to get the eggs from the farm to the store so your egg salad may be difficult to make as the frustration of peeling hard cooked eggs may be high. So keep those eggs for a bit longer so it will be easier to peel away the shell once cooked.
I was inspired by my trip to the farm, as anyone would be really. It’s just like when you go to any farm I think, your ideas start flowing and creativity happens. I do love that! Desserts like pavlovas and meringue nests came to mind right away so many egg whites! But I really wanted to use the whole egg and I wanted something fast to eat for lunch. Sometimes my stomach really rules the decisions, don’t you find that in your own home?
A farm inspired frittata would fit nicely and who wouldn’t mind a frittata recipe? I love making them because they are fast and I can use up leftovers easily or be creative and make up different flavoured ones that I might not have tried before.
I grew up enjoying frittatas, mainly pasta frittatas which have spaghetti typically in them with dried sausage and ricotta and parmesan and of course eggs to keep it all together. My aunts make some of the best frittatas I’ve ever had and they always inspire me to strive for that perfection with my eggs and other ingredients. Having the right amount of eggs is always a good start to keep all your ingredients together and the other ingredients inside are just added bonus really! So what is a frittata? Simply it’s an egg dish that is similar to an omelette except that the other ingredients are usually added before the eggs and the opposite is true for an omelette.

Asparagus and Sundried Tomato Frittata
I was given some delicious garlic scapes (immature flower stalks of the garlic plant) this week from a garlic farmer so I decided to include them in the recipe too. You can use 1 clove of garlic, minced if you don’t have any scapes.

Preparation Time: 10 minutes
Cook Time: 15 minutes

2 tbsp (25 mL) canola oil
1 ½ cups (375 mL) chopped fresh asparagus
6 garlic scapes, chopped (about 1/3 cup (75 mL)
¼ tsp (1 mL) each salt and pepper
1 ½ cups (375 mL) cooked baby shell pasta
2 tbsp (25 mL) finely chopped sundried tomatoes in oil
6 eggs
2 tbsp (25 mL) chopped fresh basil
1/3 cup (75 mL) shredded Old Cheddar cheese

In 8-inch (20 cm) ovenproof nonstick skillet, heat oil over medium high heat. Cook asparagus and garlic scapes with pinch each of the salt and pepper, stirring for about 5 minutes or until tender crisp. Stir in pasta and sundried tomatoes and cook, stirring for 2 minutes.

In a bowl, whisk together eggs, basil and remaining salt and pepper. Pour into skillet stirring to combine with pasta and vegetable mixture. Cook lifting edge with rubber spatula letting runny egg go to the bottom for about 3 minutes or until bottom is light golden and sides are starting to set. Place skillet under broiler and broil for about 3 minutes or until set and knife comes out clean when inserted in centre. Remove from oven and sprinkle with cheese. Broil for about 2 minutes or until cheese is melted and bubbly. Remove to cutting board to cut into wedges to serve.

Makes 4 servings.

Tip: Serve with a mixed green salad or tuck it into a soft Kaiser bun to enjoy for lunch. If you have some salsa or pasta sauce you can serve that along side it too.

Toronto Taste Time again!!

2010-06-09T13:35:00.000-07:00

I have been volunteering for Toronto Taste for the last 12 years editing recipes for the cookbook that each guest receives at the end of the night. I have been happy to be a part of this team of amazing people and chefs who bring delicious foods to enjoy and beverages to go along with them. If you want to join us on Sunday June 13th, 2010 please read on to find out how and why you should! Hope to see you there!

Toronto Taste is Second Harvest's premier fundraiser, and one of the best events in the city of Toronto. This Sunday, June 13th, the inner courtyard and surrounding area at the Royal Ontario Museum will be transformed into an adventure for the senses. Taste, texture, aroma and display combine to take your palate on a tour of Toronto's finest culinary masters, all in one location!
Every day, Second Harvest picks up donated, high quality fresh food (which would otherwise go to waste) and delivers that food to over 200 social service agencies in Toronto. Second Harvest currently provides food for over 15,000 meals a day to children in breakfast programs, women fleeing domestic abuse, and many others who have fallen on hard times. You can read the incredible stories of how Second Harvest has touched the lives of others at http://www.secondharvest.ca/ourstories/index.php. Toronto Taste proceeds support this valuable work. Every dollar donated to Second Harvest provides two healthy meals to someone in need.
Visit the Toronto Taste website, where you can browse photos from the event held in 2009 and see the incredible line-up of culinary talent that will be on display this year. General admission tickets are $250 each (tax receipt of $125) or 10 corporate rate tickets for $2250. This allows entry to the event at 6:30 pm. Purchase tickets online or contact Second Harvest directly at 416.408.2594.

Join me this Sunday and help make hunger history.

A Summer Classic-Adored

2010-06-09T13:04:00.000-07:00

There is something to be said about classics. Whether they be classic songs, cars or recipes they all have a place in our homes and lives. With the sunny warmth of June upon us the sure signs of summer are approaching. People busy about the garden centres and neighbours outside waving hello and stopping to chat, all the kids a buzz about what camp they are going to this summer and the delicious juicy berry to kick off summer the humble local Ontario strawberry. You just can’t miss that classic little berry shape and deep garnet red colour with the frill of the stem and leaves on top. Not only have they hit the farmer’s market and the grocery stores, but they are becoming bountiful at local farms. Yes the U-Pick berry of choice for most is available and the crops that I saw at Springridge Farms, are looking pretty tasty. Not to mention how sweet the taste is.
I was lucky enough to go on two school field trips to the farm with the kids last week and sure enough there were a few small baskets filled with the juicy berry. “Grab them now because that’s all we are picking for today” said the sweet woman at the cash register. So my ears perked up as my daughter was pulling on my pants to get a lollipop I needed to get some baskets-2 in fact. Oh how tasty! I knew I would be making some yummy treats and enjoying most on their own or with my morning yogurt.
What a special experience to go to a farm and either pick your own berries or pick up a basket along with some fresh baked treats after the kids have played and fed the animals. It makes me want to have a farm when I think of how happy it makes me and my family. I don’t know that I would be able to run a farm, but the thought of a smaller size one that would feed my family as well as enough to share with others would be good. It’s funny because the start of each growing season I get this idea in my head. So how do I satisfy my urge? By visiting plenty of farms and farmer’s markets over the course of the summer and well into the fall too. We have such delicious local fruits, vegetables, dairy and meats to enjoy we just need to follow the trail. So where do you look? Check out this great website http://www.guelphwellingtonlocalfood.ca/ to find out about where to find local food. And some other helpful websites are http://www.foodland.gov.on.ca/ and http://ontariofarmfresh.com/ to find out about farms and other great local foods and when they are available.
I really wanted to enjoy some strawberry shortcake, a very classic recipe that has been around since the 1800’s. I made it not too long ago as a cake, but I wanted to enjoy the biscuit variety that I remember was a huge favourite in my house and family friends’ homes. The shortcake name refers to the “fat”, either shortening, lard or butter that is cut into the flour to give the texture to the cake; which gives a tea biscuit or scone texture to each little cake. Perfect to enjoy as an individual little dessert for everyone, it’s like getting your own present after dinner! So here’s my twist on a classic, beginning of summer dessert.

Strawberry Shortcake

These cakes are light and moist but still a bit heavier than a sponge style cake. So I decided to crush the strawberries and use them as a sauce for the filling instead of having traditional sliced berries that ooze out. I think the texture and flavour are perfect together especially with a hint of orange rind.

Preparation Time: 15 minutes
Bake Time: 15 minutes

2-1/2 cups (625 mL) all-purpose flour
¼ cup (50 mL) packed brown sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) grated orange rind
¼ tsp (1 mL) salt
¾ cup (175 mL) butter, cubed
1 cup (250 mL) milk (approx.)
2 cups (500 mL) whole hulled fresh Ontario strawberries, crushed
Small fresh whole Ontario strawberries
Fresh mint leaves

Vanilla Whipped Cream:
1 ¼ cups (300 mL) 35% whipping cream
2 tbsp (25 mL) packed brown sugar
1 tsp (5 mL) vanilla

In a large bowl, combine flour, sugar, baking powder, orange rind and salt. Using pastry blender or fingertips cut in butter until mixture resembles coarse crumbs. Add milk all at once, stirring with fork to make soft, slightly sticky dough.

On lightly floured surface, knead dough gently about 10 times to bring dough together. Pat dough into ½ inch (1 cm) thick round. Using floured 3 inch (7.5 cm) round cookie cutter; cut out rounds. Place on parchment paper lined baking sheet. Gather scraps and pat out again and cut out more rounds.

Lightly brush tops of biscuits with some more milk. Bake in 425 F (220 C) oven for about 15 minutes or until bottom is golden. Let cool to room temperature. Cut each biscuit in half.

Vanilla Whipped Cream: Meanwhile, in a bowl, whip cream, sugar and vanilla to smooth, stiff peaks; set aside. Spoon crushed strawberries over bottom halves of each biscuit. Dollop with whipped cream and top with remaining biscuit halves. Spoon a touch more cream on top of each and top with small strawberry and garnish with mint leaves.

Makes about 12 shortcakes.

Tips:
To crush the strawberries use a potato masher and mash them in a shallow dish in a single layer. You can drizzle the juice onto the shortcakes before spooning the crushed berries on bottom layer.

You can make the shortcakes ahead of time just cover the assembled shortcakes and refrigerate for up to 1 day. Let them come to room temperature before eating.

Letting the biscuits cool will help prevent the whipped cream from melting from their warmth.

My happy place...or at least one of them!

2010-05-28T20:58:00.000-07:00

I love flavours that make me happy. Whether they provoke a certain memory of childhood or even last week or if they are just things that taste so yummy I want to eat them all the time! I came home from a busy weekend away and wanted to whip something up, you know homemade. Do you ever get like that? I just wanted something comforting but fun and also fast. Or at least somewhat fast, I would still need to take the time to make whatever it was not to mention the fact that I had to have everything at home to make it. I hadn’t gone grocery shopping yet, so I was counting on whatever leftovers I had around the kitchen and hopefully something lurking in my freezer.
At first glance I noticed some ripe, okay very ripe bananas. My first instinct there is always muffins or banana bread. Always two big hits around here. Perfect, but I still wanted to hit all my senses and well, cravings too. Something fruity and at this moment some chocolate would have made my day. Looking through the cupboards I discovered some mini chocolate chips and oh look in the freezer, the last few strawberries from last summer’s crop. Bingo I now knew what I was going to do! Banana split! Oh but wait no ice cream. I know how it can be that all this other stuff is around and no ice cream is to be had. Well the grocery list was going to get started because my son would not have liked knowing there was no ice cream around.
Okay so back to my original idea-muffins but now with a new twist-banana split. Oh yes this will be perfect.

Do you remember your first banana split? I do. I was about 8 and at Dairy Queen in Sault Ste. Marie where I grew up. My dad loves banana splits and so it was perfect and fitting for me to share his and experience all those tasty cold flavours of ice cream, fruit and sauces not to mention the sky high pile of whipped cream to finish it off. Ah, how could you not love it! Well I did love most of it. The strawberry and chocolate portion with the ice cream and banana was delicious but what was that pineapple sauce? Not my favourite-at first. It was later on that I realized it was a good fit to have that bit of tang between the rich chocolate and sweet juicy strawberries. Do they still make them that way? I think caramel sauce or dulce de leche would hit the spot don’t you think? This may be a perfect reason to check out the ice cream shops in Guelph and see what’s being served up. Do you really need an excuse?
I think a diner classic can also be made at home just the way you like it. Although in my case I had to modify it just a wee bit. You see I’m laughing now because I’m salivating at the thought of not only enjoying my warm Banana Split muffins but also to go on an adventure this week to taste a bunch of banana splits. I wonder if my kids will share the experience with me or if I’ll be the one who just doesn’t feel like sharing that night.

Banana Split Muffins

I checked my refrigerator and discovered I had some whipped cream and thought it would be fun to add to serve the muffin along with a drizzle of chocolate sauce. A maraschino cherry would be fitting for the top or some colourful sprinkles. With local strawberries this muffin will be colourful and sweet.

Preparation Time: 15 minutes
Bake Time: 25 minutes
1/3 cup (75 mL) butter, softened
¾ cup (175 mL) granulated sugar
1 egg
2 ripe bananas, mashed well
1 tsp (5 mL) vanilla
1 ¾ cups (425 mL) all purpose flour
1 tsp (5 mL) baking powder
Pinch salt
1 cup (250 mL) diced frozen or fresh strawberries
¼ cup (50 mL) mini chocolate chips
Icing sugar (optional)
Whipped cream and chocolate sauce (optional)

In a large bowl, using electric hand mixer, beat butter and sugar until fluffy. Beat in egg and banana. Beat in vanilla.

In another bowl, stir together flour, baking powder and salt. Stir into butter mixture until combined. Gently fold in strawberries and chocolate chips until well distributed.

Scoop batter among 8 greased muffin tins. Fill remaining muffin tins halfway with water. Bake in 375 F (190 C) oven in centre rack for about 25 minutes or until light golden and cake tester inserted in centre comes out clean. Let cool.

Dust with icing sugar or top with whipped cream if desired. Drizzle plate with chocolate sauce to serve.

Makes 8 large muffins.

Tips: If you want a hit of pineapple flavour in your muffin reduce the strawberries to ½ cup (125 mL) diced and use ½ cup (125 mL) diced fresh or canned pineapple.

These muffins are tasty warm, so after you make them and they’ve cooled be sure to pop it in the oven and warm it slightly before serving.

To freeze muffins, wrap completely cooled muffins individually and place in resealable plastic bag or airtight container in freezer for up to 2 weeks.

Filling the remaining muffin cups with water helps the life of your pans and doesn’t dry them out in the oven and adds moisture while the muffins are baking.

These cakey muffins can be served up as a snack idea or enjoyed as a simple dessert during the week, even with ice cream if you have it!

Be sure to chop the frozen strawberries as is and stir them in, no need to thaw.

Asparagus Bread-Success!

2010-05-12T07:08:00.000-07:00

I was enjoying my weekend pulling out weeds from my grass when I was wondering to myself what if all these weeds were something else green? Like oh say, asparagus! Oh my I would be in heaven. Long stalks of green yumminess. I enjoy this time of year when local asparagus is plentiful and easy to find and can be used in so many recipes like stir fries, sautés, soups, salads and well just about anything. With the cooler weather still lingering I was thinking I should make something warm like a soup or a casserole with my asparagus. But then I thought why not use it in bread? I love making bread and it would be a perfect treat to enjoy with dinner or on the weekends for lunch or just a nice little snack. Now at first I was thinking a quick bread, like muffins or cornbread but I changed my mind as I haven’t made a yeast bread well since Easter so I thought I would give it a try.
I was thinking that something like a focaccia bread would work well as not to overwork the dough. Using the asparagus in the dough would make it a little tricky but I am up for the challenge. I also wanted to give it some other flavours and textures so sundried tomatoes in oil is what I pulled out of the refrigerator. It’s so much fun to have pantry staples to incorporate with fresh produce.
I know some people don’t enjoy using yeast and making bread. I find it very relaxing and I can do more than the bread baking at the same time. What do I mean? Well, simply put as the dough rises I try to do something else, like pull more weeds in my case! There are different yeasts you will find in the grocery store and they are sold in different packages. I like to use Traditional active dry yeast, which look like little balls of yeast. I find that this yeast produces a great flavour and texture to breads. There are also a few other types of yeast available like quick rise or rapid rise yeast, which reduces your rising times and bread machine yeast which is pretty much self explanatory. Quick rise yeast is a bit finer in texture than traditional yeast and I find bread machine yeast is further smaller in size. You can purchase any of the yeasts in small glass jars or packets that are usually sold in threes. If you don’t make a lot of bread the latter is the way to go. I purchase the glass jars because homemade pizza dough is a staple around here so I go through it often enough to warrant the purchase. One packet of yeast is equivalent to 2 ¼ tsp (11 mL). I’ve measured it out so that you can use either for the recipe.
Now back to the asparagus, cooking the asparagus a bit first helps remove some of its water and will produce a nice textured bread. You can boil it, steam it or grill it for this recipe. But whatever you do, season it! Toss it with a little salt and pepper and taste it, because you know if it tastes good on it’s own it will taste great in the bread.
I was so excited to make this bread I posted it on my Facebook and Twitter accounts. How much fun to let people know what I was working on and get them excited too. And you know what? It worked! I had people wanting to know how the bread turned out-almost suspenseful. Kind of funny in a way, that we’ve come so far along in technology we use it to tell the world what we are doing. When back when my grandmother would make bread if you happened to stop by you would get a loaf and then later if you were lucky enough to get the call you would race over for some warm bread and butter. Oh my mouth waters as I think about it! Well I didn’t have anyone pop by for a piece of bread, which I think looks pretty good and tastes yummy too. So I’ll continue to enjoy my bread alongside my soup on this cool evening and hope for greener stalks of asparagus to come shooting up through my lawn and overpower the weeds! There is always next spring.
Asparagus Sundried Tomato Bread

By making small pieces of the dough and placing them in the pan, we create pull apart bread that your family will love. I used a springform pan to make it easier to pop the bread out of the pan, but if well oiled the bread will come out easily of any cake pan or pie plate.

Preparation Time: 20 minutesCook Time: 35 minutes

8 oz (250 g) fresh asparagus (about ½ a bunch)
½ tsp (2 mL) salt
¼ tsp (1 mL) granulated sugar
3/4 cup (175 mL) hot water
1 pkg (7 g) traditional active dry yeast or 2 ¼ tsp
2 tbsp (25 mL) sundried tomato oil
2 tbsp (25 mL) finely chopped sundried tomatoes
2 ¼ cups (550 mL) all purpose flour (approximately)
1/3 cup (75 mL) shredded Gruyere cheese

Trim tough ends from asparagus. In saucepan or deep skillet, bring 4 cups (1 L) water to boil. Add asparagus and blanch for 3 minutes or until bright green and tender crisp. Drain and chill with cold water. Chop asparagus and toss with half of the salt; set aside.

In a large bowl, dissolve sugar in water and sprinkle with yeast. Let stand for about 10 minutes or until frothy. Stir in oil. Add asparagus and sundried tomatoes and stir until combined. Add 2 cups (500 mL) of the flour and remaining salt; stir until soft ragged dough forms. Turn out onto floured surface and gently knead remaining flour into dough until smooth. Place in oiled bowl; cover and let rise until doubled, about 1 hour.

Gently turn out dough onto floured surface. Divide dough into 2 pieces and roll each piece into 16 inch (40 cm) long ropes. Using a knife, cu dough into about 1 ½ inch (3.5 cm) irregular pieces and place into oiled 8 inch (1.5 L) round springform or baking pan, covering pan evenly. Cover and let rise for a bout 30 minutes or until doubled

Sprinkle with cheese and bake in 400 F (200 C) oven for about 30 minutes or until golden brown and sounds hollow when tapped.

Makes 8 servings.

Grilled Asparagus Option: Omit blanched asparagus step and instead toss trimmed asparagus with 1 tbsp (15 mL) of extra virgin olive oil. Place asparagus on greased grill over medium high heat and grill, turning occasionally for about 8 minutes or until golden brown and tender crisp. Remove stalks to cutting board and chop.

Mom's Cinnamon Buns

2010-04-30T20:16:00.000-07:00

With May around the corner many things come to mind. Many have to do with food like fiddleheads, asparagus and wild leeks coming to local markets for everyone to enjoy in their kitchens with family meals. Other things include Mother’s Day and a few family birthdays. It also brings the first long weekend of summer. So many wonderful things truly happen in May.
I was tidying up my kitchen and doing laundry when I started thinking about my mother. With Mother’s day around the corner I started to think about what I might get her or what we might do on that day to celebrate. It also got me to think about other mothers, who are friends, sister in laws, aunts and cousins. We really do appreciate them don’t we? It also reminds me of mothers lost, my mother in law, and my paternal grandmother. It’s not that I don’t think of them often but much more around this time of year. Celebrating their lives and the children and grandchildren and even some great grandchildren they left behind to keep their memories alive. So why all the pondering? Well that’s easy because as I was thinking about all this, I had a fond memory of what my mother used to make often for us as a treat on the weekends or even sometimes she’d sneak in a making of them during the week after dinner. I went into my little notebook that I have had since high school and I know this because my high school friend signed it and that was when I started collecting recipes and also writing some of my own favourites in there as well. So I immediately went down to my bookshelf to find “Mom’s Cinnamon Buns”. Sure enough there it was with just an ingredient list and an oven temperature and time. No method, as I had watched my mother make them often enough I felt I didn’t need one! What a perfect thing to make and share with everyone. I adore cinnamon buns! A real special weekend treat for brunch or to enjoy with friends on the deck with coffee after dinner or an after school snack with a cold glass of milk.
Now I have heard from some people that they would never make cinnamon buns because they have to use yeast. Well here is the best part-no yeast and no waiting! You can have cinnamon buns in under an hour. I know isn’t that cool. Don’t get me wrong I love the fluffy texture of a yeast cinnamon bun, but that was not the recipe that my mom made. I haven’t made them in awhile, so this was a good opportunity to make them and also put a bit of my own spin on it as well. I can’t wait to have my mother try them. So I begin measuring out ingredients, flour, butter, sugar, milk and shortening. The dough for these buns is a biscuit dough and the fat of preference for this biscuit is shortening. Now I thought about changing it to butter, which you could but I didn’t want to go to far off the beaten path, because frankly there was nothing wrong with the ones my mother made. So the shortening stayed, once I went to pick some up. Which as an aside, it now comes in a stick format, so you get 3 “sticks” of shortening in a resealable container. Very easy to use and not to awkward with the thick paper and box it usually comes in.
Now I love the brown sugar and cinnamon combo so I decided to add a bit more gooey to these buns and nestle them in a butter and brown sugar sauce which once baked and turned out would be the top of the cinnamon buns. Oh how decadent! Now while I was telling my husband about it, we talked a bit about icing too, because that is a favourite for some on their cinnamon buns as well. I decided to forgo the icing as the sweetness of the sauce would be enough to coat the buns and add an added touch of sweetness not to mention an almost caramel feel to them.
I really do enjoy cooking and baking. It takes the stress out of my day when I do it for enjoyment. As I work away on recipes for people I sometimes get an overwhelming sense of stress which I would imagine many feel when they have to make dinner for their families. So I get that, as a mother, as a worker and well as a person. All the things I am and many others are as well-including my mother. She helps us out all the time with the kids and with my work and well with just about everything. Her mother did the same and still does as her recent extended trip here showcased her superior cleaning and cooking skills-she still has it! I hope I still have it when I get older too, I know my mom certainly does and all moms do. So if you have a recipe that you had as a child that your mom made and you want to share it with her or your family- go through an old cookbook or perhaps her cookbook and choose one. Whether your mom is here or not, enjoying the foods you shared together will give you a great memory for now and forever.

Mom and Emily’s Quick Cinnamon Buns

These biscuit style cinnamon buns are perfect to enjoy with a cup of tea or coffee with mom or any special person on any day you want to sit back and chat about a memory or two. They are best served warmed out of the oven or pop them in the microwave to reheat them before serving.

Preparation Time: 20 minutes
Cook Time: 30 minutes

½ cup (125 mL) butter
½ cup (125 mL) packed brown sugar
Dough:
2 cups (500 mL) all purpose flour
4 tsp (20 mL) baking powder
¼ tsp (1 mL) salt
½ cup (125 mL) shortening
2/3 cup (150 mL) milk
Filling:
½ cup (125 mL) butter, very soft but not melted
½ cup (125 mL) packed brown sugar
2 tsp (10 mL) ground cinnamon

In small saucepan, melt butter and sugar together, whisking occasionally over medium heat until smooth and combined. Pour into lightly sprayed 8 inch (2 L) baking dish; spread evenly across bottom; set aside.

Dough: In a large bowl, stir together flour, baking powder and salt. Cut shortening into flour using your fingers until mixture is crumbly looking. Drizzle in milk and stir using fork to combine. Bring dough together and knead gently on lightly floured surface to make smooth dough. Roll out dough on floured surface to make a 14 inch (35 cm) square.

Filling: In a bowl, stir together butter, sugar and cinnamon until very smooth. Spread evenly all over dough right to the edges. Roll up dough, jelly roll style and pinch seam along edge. Cut log into 9 equal pieces and place into prepared baking dish.
Bake in 400 F (200 C) oven for about 30 minutes or until golden brown and sauce is bubbly. Let stand for 3 minutes before turning out onto platter.

Makes 9 buns.

Tips: Depending on what flour you are using, you may need to drizzle a bit more milk into dough or if the dough is too wet knead in a bit of flour. The best thing to do is drizzle the milk in a little at a time and look at the dough and feel the texture to see if it’s holding its shape.

Bake the cinnamon buns in the centre of the oven.

To turn out the cinnamon buns, place a larger serving plate or platter on top of the baking dish and using oven mitts or a heavy tea towel, hold handles and flip both over to turn out cinnamon buns from the pan.

If you leave the cinnamon buns longer in the pan to cool, the sauce will harden a bit and make it a bit more difficult to remove from the pan. You can also line the baking dish with parchment paper if desired to help with removal.

Red Prince Apples

2010-03-25T21:05:00.000-07:00

So the royalty has arrived! Yup, these apples are so delicious and crisp and sweet with a hint of tartness that they truly are regal. The Red Prince apple grown here in Ontario made my kids go crazy for the 2 days they lasted in my house. Truly they ate 6 huge apples in 2 days. Now considering the size of these apples and that one could feed two of my children that was a big deal. My kids love apples but what did they love more? Well the package that arrived showcased these red jewels on a little red cushion which of course my 5 year old then referred to the apple as a King. So in our house it truly went beyond being a Red Prince but straight to Kinghood-if there was such a thing in the apple world? Not sure about that.

So all kidding aside here are some hard facts about this tasty fruit from the website http://www.redprinceapple.ca/:

The Red Prince is a premium apple, locally grown in Thornbury, Ontario, available during the winter months. Recognized for its antioxidant-rich red skin, the Red Prince has inherited the sweetness and juiciness of the Golden Delicious and the crispness and tanginess of the Jonathan.
“The new Red Prince apple is a good source of vitamin C, which is essential for healthy skin and gums and plays a role in immune system functioning,” says Cara Rosenbloom, a Toronto-based registered dietitian. “It is also a good source of fibre, which promotes regularity and may contribute to weight maintenance.”
The Red Prince is ideal for fresh eating, in salads or in baking and pairs particularly well with sharp cheddars and blue cheeses.

If you go to the website you can check out where you can purchase this apple and see the fun civility challenge the did in the month of February-you can still try it and perhaps achieve it for each and every month. I know I will surely have to purchase more of these apples because the request for the King will not stop and frankly you can't pass another apple by for it-it is a unique gem.

Fell off the horse, but have to get back on!

2010-03-25T21:00:00.000-07:00

Well here we are over a month and I haven't blogged about a thing! Where does the time go? I can honestly say that I want to do this blog everyday but it seems to get lost, like those bills I don't want to pay. But they suddenly appear and well so should the blog! I need to stay on top of it because I think that there is enough interesting things that I do and enjoy that others may infact also enjoy. Food in particular of course.
So I had a lovely dinner at a friends' house this evening and we had a delicious pasta al forno and grilled steak with a great salad with chunks of avocado, pine nuts and grana padano cheese. What more could I ask for? Me not cooking on a Thursday night-gotta love it. Although I may admit I stayed longer than I should have but that is because when you enjoy good company you never want to leave right? That and my kids were being entertained by others, that is always a bonus!
So yet again, on this late March evening or early morning if you really think about the time (but don't) I promise to do a better job on this blog! So because of that statement I will do another blog tonight on some other topic-very food related too, maybe with a photo. Let's just see how I do!

Valentine's Day is coming

2010-02-11T19:52:00.000-08:00

So what do you do for Valentine's Day? Hand out cards, eat chocolate, make hearts around everything? I like to do a little bit of it all!
I helped the kids with their cards for school tonight and it reminded me of when I used to do it. So much fun and reading them later to see which card had the most love for me and if it was from a boy. Do kids still do that? Who knows!
All I know is that I'll probably be making my now famous heart shaped chicken. My son had asked me a few years ago if we could have it, like he had seen it somewhere but he just made it up in his head I think. So I thought how am I going to make this, cut out a chicken breast into a heart, I'm crazy right. Well yes that is crazy because I used ground chicken to shape it into a heart, so much easier! And you can do it too, with your favourite hamburger recipe. It can be veal, pork, beef, chicken or turkey. So yummy and very festive. Oh and to serve alongside, mashed potatoes in the shape of yes a heart. I don't think my mom did that, but she smiles when she sees it now. So glad I can do that!
But chocolate is king on this special love day, that is the other name it is referred to in our house. So I think that a chocolate recipe is in order, but which one? I choose this one, from the photo above shining at the top of my blog to dip into coffee or dip into more chocolate. Make them and keep them around for after Valentine's Day too, to enjoy. Longevity I say, make the love last!

My Mother’s Chocolate Almond Biscotti

These are a favourite of mine since I was a kid. So simple to make but jazzed up with more chocolate than you can imagine.

¼ cup butter 50 mL
½ cup granulated sugar 125 mL
2 eggs 2
1 tbsp vanilla 15 mL
½ cup unsweetened cocoa 125 mL
1-1/2 cups all-purpose flour 375 mL
2 tsp baking powder 10 mL
Pinch salt Pinch
½ cup mini chocolate chips 125 mL
½ cup toasted almonds 125 mL
6 oz semisweet chocolate, 180 g
chopped

In large bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in cocoa, 1 cup (250 mL) of the flour, baking powder and salt. Stir in remaining flour, chocolate chips and almonds.

With floured hands, shape into 2 logs about 10 inches long onto parchment paper lined baking sheet. Flatten slightly to form rectangle.

Bake in 350 F (180 C) oven for about 20 minutes or until firm. Let cool in pan on rack for about 15 minutes. Using serrated knife cut diagonally into ½ inch slices. Place on baking sheet, cut side down. Bake in 300 F (140 C) oven for about 15 minutes, turning once or until crisp. Let cool completely.

Meanwhile, in bowl set over hot (not boiling) water, melt chocolate until smooth. Dip half of each biscotti into bowl or drizzle biscotti with chocolate. Refrigerate until chocolate is firm.

Makes about 2 dozen biscotti.

Blog Aid-Recipes for Haiti

2010-02-06T04:04:00.000-08:00

So I'm back from my media tour with a cold that has not gone away, but has certainly let up since the beginning of the week and a tired body! But all that aside, I arrived home to smiling family and lots of good news.

I was asked to contribute some recipes for a great cause that my friend Julie VanRosendaal conjured up to help raise funds for Haiti. She truly is amazing! She gathered up oh about 27 of her closest food friends and put together a cookbook in record time (about 3 weeks) with the very generous help of printers and photographers and designers and a print on demand system there are already over 450 books sold!

You can grab one and check out a preview click on the cover of the book above. You can get a soft or hard cover version and order it online. All the proceeds from book sales will go to Haitian relief via the Red Cross and Doctors without Borders and West Canadian Graphics and Blurb are matching the proceeds raised, they're matching it up to $10,000. Of course until February 12th, the Canadian government will match that total. Isn't that great news!

So to buy the book click here: http://www.blurb.com/user/store/BlogAid (only because I couldn't link it to the picture somehow) and buy some for your friends and family! A great Valentine's gift or just because you want to help and have some delicious recipes to share.

Still doing some television segments!

2010-02-04T06:02:00.000-08:00

Well its Thursday and I'm still touring with Real Cream. I'm having lots of fun and meeting great people, some hosts of shows that I haven't seen in awhile. I had a great time with Lori DeAngelis in Hamilton, we had a chance to catch up and hear about each others children. Then I was off to Ottawa and Kurt one of the hosts, that I'm pretty sure I haven't seen in about 3 years. He's still funny as ever!

Today I'm going to Susan and Rogers Daytime in Kitchener another great host that I haven't seen in awhile. Then out to Halifax for tomorrow mornings morning show.

I have had the opportunity to work with great food stylists. Teresa heas been great and I met Ann in Ottawa who did a fab job as well.

I think that I will have to play a low key role in my weekend as I'm pretty tired and want to catch up on some lost sleep. I've been making some delicious foods as I work off this bit of a cold that I have left. I'm pretty sure that once I'm done going around that it will magically disappear. That's ususally how it works! If you're looking for some of the recipes I've been making be sure to check out www.anydaymagic.ca and look for the food pictures under the woman with the apron (its not me!) and then click on the image to bring you to the link of the recipes.

Any Day Magic

2010-02-01T18:29:00.000-08:00

Well, it's been awhile since my last blog post but I'm back with a hope to get this done right! I wasn't very busy the last little while, just enjoying my Christmas holidays with my family and really just adjusting to a not so busy life. But now February is here and I'm off with a bang.
I was on Breakfast Television Toronto this morning cooking easy dinner recipes with Deana and using Real Cream. Check out the new website for the recipes www.anydaymagic.ca and some tips for using cream and enter the contest too to win prizes.
I was also on CTV noon news Kitchener with Kyle and made a belly warming Lasagna Soup, its perfect for those chilly nights in February because we still have many of those ahead of us. Chunks of sausage, zucchini and mushrooms with pasta cooked right into it-a perfect one pot fair!
Now I am sitting in a hotel room waiting to head to bed to appear on CH Morning Live with Lori Deangelis. I'm so excited because I haven't seen her in a long time, she's had a baby since then and so have I! How time flies.
I will be touring local media around Ontario and Halifax this week so check out my website www.emilyrichardscooks.ca for where I'll be this week.
I'm excited to work with tons of food in the next month and perhaps try out some new adventures in food as well. I hope you can enjoy me for the ride. I will try to keep you up to speed with all the happenings and hopefully some pictures and recipes along the way!
I have also sent off a proposal for a cookbook so hopefully there will be some good news to report for this fall-yeah!!!
Okay, until tomorrow oh wait I'll be in Ottawa so I may have to wait until Thursday upon my return. Until then...eat well and cook lots!

Cookie Party

2009-12-22T04:50:00.000-08:00

So I forgot to tell you about how the cookie party went! It was great and so many yummy cookies! It was great to see friends and family and chat about what they are doing for the holidays and of course what was their favourite cookie.

I think each year it is wonderful to see the variety of cookies that are made and also what the popular flavours of the year are. This year I would have to say that molasses cookies won out and they were all delicious!

It is a surprise as to what cookies you'll be taking home, but I think people are okay with that because they do get the opportunity to taste all of them while they are here.

The way I do my cookie exchange is that I ask everyone to bring 6 dozen cookies, a number I think that is not too difficult for most people to make and then everyone leaves with 5 dozen different cookies. Where does the other dozen go? Well to the table of course for all to enjoy.

This year almost everyone was able to attend so the house was full and lots of kids were enjoying the cookies and hot chocolate with marshmallows as well. Not to mention playing with the toys and Wii to keep them occupied:)

Parents were relaxed and sipping hot coffee to enjoy with their cookies and also the few little savoury appetizers I had made to enjoy as well. I think everyone had fun, I know I certainly did even though I was running around most of the time.

It has made me think that I can perhaps take this cookie exchange to a new level-I think, I did state by the way. I'd like to revisit it for next year in a whole new way. I'll keep you posted.

So be sure to enjoy your holiday cookies, they won't last long:)

Gingerbread Cookies and Houses

2009-12-13T19:17:00.001-08:00

I love the holiday season for many reasons, food of course happens to be a major one but I also love spending time with my family and seeing friends more frequently and getting together.

I enjoy spending time with the kids in the kitchen and getting them interested in the things I enjoy like cooking and baking. They are still young but never to young to learn about all the good stuff that comes along with Christmas and the holiday season. And learning to cook and bake are life long skills that I know will help them as the get older and eventually have their own families. Wow I feel old just by making that statement!

We try to make gingerbread houses with the kids each year so we have some decorations for the house and also snacks for them for the next week or so to munch on but I have to say I love the aroma of the gingerbread in the house too. I used to bake the gingerbread and then put the house together, back when there was only one child. Then I would take them to Loblaws and make the house there and decorate it, now we get 3 small premade houses and let them ice and decorate, why? Well that's all they really want to do, not to mention that they want to lick their fingers and eat the candy-that is the funnest part!

So after all that, the gingerbread that these houses are built with is tough and not too edible but that is where the gingerbread cookies come into play. I made these gingerbread cookies to rave reviews from the kids and that's all I needed! The dough once baked is not strong enough to build houses but perfect for gingerbread boys and girls with currant eyes and will stand up to being hung on the Christmas tree too. The aroma in the house is amazing and I end up enjoying the cookies with the kids too. This year I think I will send the kids to school with gingerbread to share with their classes and let them enjoy the great flavour and tradition that I hope to continue to share with my kids and their friends. I hope you enjoy it too. Here is the recipe with the Royal Icing that dries beautifully:

Gingerbread Cut-outs

The holidays are not the same unless the house is filled with the aroma of ginger wafting through. You can make simple shapes of stars and boots, but Santas, reindeers and trees are always welcome!

½ cup butter, softened 125 mL
½ cup shortening 125 mL
1 cup packed brown sugar 250 mL
2 eggs 2
1 cup fancy molasses 250 mL
5 cups all-purpose flour 1.25 L
2 tsp ground ginger 10 mL
1 tsp baking soda 5 mL
1 tsp cinnamon 5 mL
½ tsp each nutmeg, 2 mL
cloves and salt

In large bowl, beat butter and shortening and brown sugar until light and fluffy. Beat in eggs and molasses.

In another bowl, stir together, flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt. Using wooden spoon, stir flour mixture into molasses mixture in 2 additions; mix well, using hands if necessary.

Divide dough into 4 discs; wrap with plastic wrap. Refrigerate for about 1 hour or until firm. Roll out 1 disc at a time between 2 sheets of waxed paper to ¼ inch thick. Remove top sheet of waxed paper and using cookie cutters cut out shapes. Place on parchment paper lined baking sheet. Bake in 350 F oven for about 10 minutes or until firm to the touch. Repeat with remaining dough. Let cool on rack.
Makes about 6 dozen cookies.

To decorate your cookies you can use your favourite icing or this Royal Icing:
2 tbsp meringue powder 25 mL
¼ cup water 50 mL
3 cups icing sugar (approx) 750 mL

In large bowl, beat meringue powder and water until frothy. Beat in icing sugar, 1 cup at a time, for about 3 minutes or until stiff. Cover with damp towel to prevent drying out. Makes about 11/2 cups.

Tip: You can tint the icing with liquid or paste food colouring as you desire. To make icing paint simply remove some of the icing into another bowl and add some more water to make it paint consistency. Use with a brush to paint on cookies.

Open House Recipe Fun

2009-12-03T07:00:00.001-08:00

Open House time is upon us and I can't stop talking about it! I did a few classes over the last few weeks on the topic and became very excited to do the recipes for it. That was the focus of my column this week and I was glad to see that many others wanted to enjoy the recipes and the thought of hanging out with family and friends over the holidays.
I can't think of a better thing to do than to enjoy great food and fun times with friends. I have included some great recipes here for you to get started! Try them all, they are easy to put together and of course have some great make aheads so plan a party and get cooking!
I'll wait for my invite in the mail =)

Malaysian Sesame Chicken

For this pick-up appetizer you can cut the chicken into strips, more traditional in Malaysia and described below, or in 1-inch (2.5 cm) cubes. The distinctive flavour, and the ingredient that coats the chicken so deliciously is ketjap manis, a black soy sauce. A microplane is the best tool for grating the garlic, gingerroot and lime rind.

1 lb (500 g) boneless skinless chicken breasts (2 large single breasts)
1 tbsp (15 mL) white sesame seeds
24 short bamboo skewers, soaked in water for 30 minutes

Marinade:
2 large cloves garlic, peeled and finely grated
1 tbsp (15 mL) finely grated gingerroot
1/4 tsp (1 mL) finely grated lime rind
1/4 tsp (1 mL) freshly ground pepper
2 tbsp (30 mL) ketjap manis
1 tbsp (15 mL) canola oil
1/2 tsp (2 mL) dark sesame oil

Marinade: In large bowl, stir together the garlic, ginger, lime rind and pepper. Stir in the ketjap manis and canola and sesame oils. Set aside.

Trim any loose fat or membranes from chicken. Trim off the smaller muscle (the tender) and set aside. Cut the breast crosswise into 1/2-inch (1.25 cm) wide strips. At the smaller ends, cut the strips slightly wider, and then cut in half lengthwise almost through to spread out into lengths similar to the centre strips. Cut the tender into similar-sized strips. Add the chicken to the marinade, turning the strips gently to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.

Meanwhile, toast the sesame seeds in a small dry skillet over medium heat until golden brown, stirring often, about 4 minutes. Set aside.

Thread the chicken strips onto the skewers, either in an up-and-down wave, or twisting and threading. Brush with any remaining marinade. (Make-ahead: Arrange in shallow dish. Cover and refrigerate for up to 2 hours.) . Place on greased rack in roasting or broiler pan; broil about 4-inches (10 cm) from the heat, turning once, just until juices run clear, about 5 minutes. Or, grill on greased barbecue grill over medium-high heat, turning once, about 5 minutes. Sprinkle with sesame seeds and serve immediately.

Makes about 24 skewers.

Dipping Sauce:
If desired, you can serve the Malaysian Ginger Chicken with a ketjap manis dipping sauce. Combine 1/2 cup (125 mL) ketjap manis with 2 tbsp (30 mL) fresh lime juice and 2 tsp (10 mL) finely minced hot pepper or 1/2 tsp (2 mL) hot pepper sauce.

Shrimp and Crab Cakes with Tropical Salsa

The texture makes these flavourful little cakes perfect to pick up with your hands and pop in your mouth. The cornmeal adds a little crunch to the coating that is made to enjoy with the sweet ripe tropical fruit.

1 egg
1/4 cup (50 mL) mayonnaise
1 tsp (5 mL) Dijon mustard
1/3 cup (75 mL) seasoned dry breadcrumbs
Half sweet red pepper, finely diced
1 green onion, finely chopped
2 tbsp (25 mL) chopped fresh Italian parsley or coriander
1 tsp (5 mL) chopped fresh thyme
3/4 cup (175 mL) each snow crabmeat and finely chopped cooked shrimp

Coating:
1/4 cup (50 mL) seasoned dry breadcrumbs
1/4 cup (50 mL) fine yellow cornmeal
3 tbsp (45 mL) vegetable oil

Tropical Salsa:
1/2 cup (125 mL) finely diced mango
1/2 cup (125 mL) finely diced ripe star fruit
2 tsp (10 mL) seeded and diced jalapeno pepper
1/2 tsp (2 mL) grated lime rind
1 tbsp (15 mL) lime juice

Combine egg, mayonnaise, Dijon, breadcrumbs, red pepper, green onion, parsley and thyme in bowl. Add crabmeat and shrimp and mix well. Using moistened hands, shape 1 tbsp (15 mL) of the mixture at a time into small patties.

Coating: Combine breadcrumbs and cornmeal in shallow dish and coat patties evenly on both sides.

Heat oil in large nonstick skillet over medium-high heat and cook cakes in batches for about 8 minutes, turning once or until golden on both sides. Remove to paper towel lined plate and repeat with remaining crab cakes.

Tropical Salsa: Combine papaya, star fruit, jalapeno pepper, lime rind and juice in bowl. Top each crab cake with some of the salsa before serving.

Makes about 20 crab cakes.

Mini Walnut Butter Tarts in Phyllo (Elizabeth Baird and I did this recipe in Jasper, her baking skills could only come naturally and butter tarts are in her blood!)

Butter tarts are irresistable - and much easier to make using phyllo pastry. The idea of wedding phyllo with butter tarts - Greece meets grandma - comes from author Rose Murray. But the filling is classic Canadian Living. Mini tart or muffin tins with cups about 1-3/4 inch (4.5 cm) in diameter and about 3/4 inch (2 cm) deep are ideal for these tiny bites of sweet crispy pleasure.

Phyllo Cups:
1/2 cup (125 mL) butter
5 sheets phyllo pastry

Filling:
1 large egg, at room temperature
1/2 cup (125 mL) packed light brown sugar
1/2 cup (125 mL) corn syrup
2 tbsp (30 mL) butter, softened
1 tsp (5 mL) cider vinegar
1 tsp (5 mL) vanilla or 1/2 tsp (2 mL) maple extract
1/3 cup (75 mL) walnut halves
2 tbsp (30 mL) dark chocolate chips

Filling: In medium-sized bowl whisk together the egg, brown sugar, corn syrup, butter, cider vinegar and vanilla; set aside.

Spread walnuts on heatproof plate; roast in 350°F (180°C) oven or toaster oven until fragrant and slightly darkened, about 6 minutes. Let cool; chop coarsely.

Phyllo Cups: Melt butter over low heat. Let cool until clear fat rises to the top. Skim off any foam; spoon the clear fat into a separate bowl, leaving the milky residue for another use such as liquid for muffins.

Keeping unused phyllo layers covered with a barely damp tea towel, arrange 1 sheet of phyllo on work surface. Brush lightly but thoroughly with butter. Cover with second sheet; brush with butter. Repeat layers, finishing with brushing the fifth layer with butter. Cut the phyllo into 24 pieces, as close to 3-inch (7.5 cm) squares as possible. Gently but firmly, ease each square, buttery side up, into the mini tart/muffin cups, pressing the pastry along the bottom and up the side. Divide the walnut and chocolate chips among the phyllo cups. Using a spoon, fill the cups no more than half full.

Bake in lower third of preheated 375°F (190°C) oven until pastry is crisp and golden, about 12 minutes. Let tarts cool in pan on rack. Remove tarts from cups, easing up any filling melted on the surface of the pan to include with the filling. (Make-ahead: Store in single layer in shallow airtight containers for up to 4 days.) .

Makes 24 mini tarts.

Tips: Non-stick mini tart/muffin tins make removing these tarts a snap. For regular mini tart/muffin tins, lightly grease the cups and around their rims.
Substitutions: Other nuts are as good as walnut. Choose pecans, sliced almonds or hazelnuts for a change of taste. You can replace the nuts or chocolate with currants.

Brutti ma Buoni (I did this recipe in my column last week, another favourite!)
“Ugly but good” is the translation of these little crunchy-on-the-outside, chewy-on-the- inside morsels. Other versions of these cookies are made with hazelnuts, slivered almonds or pecans. These are the right size to add to a dessert or dainty tray or include in a hostess gift over the holidays.
4 egg whites
1 cup (250 mL) granulated sugar
3 tbsp (45 mL) all-purpose flour
1 tsp (5 mL) vanilla
2 cups (500 mL) chopped Toblerone chocolate
Icing sugar

In large heatproof bowl set over saucepan of gently simmering water, whisk together egg whites and sugar. Cook, whisking occasionally, for about 5 minutes or until hot and opaque; remove from heat.
In stand mixer, using whisk attachment, beat mixture for about 7 minutes or until thick and glossy and bowl is cool to the touch. Fold in flour, vanilla and chopped chocolate. Using small ice cream scoop, or level tablespoonful (15 mL) drop batter onto parchment paper-lined baking sheet. Bake in centre of 350 F (180 C) oven for about 15 minutes or until light golden and firm to the touch. Repeat with remaining batter. Let cool completely in pan on rack. Sprinkle with icing sugar before serving.
Makes about 60 cookies.

Ginger Variation: Omit vanilla and chocolate. Replace with 1 tsp (5 mL) ground ginger and 1 cup (250 mL) chopped crystallized ginger.

Tip: If using a handheld mixer the volume of eggs after beating will be less so you will get fewer cookies.

Sundried Tomato and Artichoke Dip (From the new Canadian Living Slow Cooker Collection, another winner Elizabeth Baird and I made in Jasper!)
This so-quick and so-easy dip warms in the slow cooker and can be ready to welcome guests as they arrive. Set a platter of crudity, crispbreads and crackers alongside so guests can help themselves.

1 can (14 oz/398 mL) artichoke hearts
1 pkg (250 g) cream cheese, cubed, then softened
½ cup (125 mL) each sour cream and mayonnaise
¼ cup (50 mL) grated Parmesan (parmigiano reggiano) cheese
¼ cup (50 mL) chopped oil-packed sundried tomatoes
1 clove garlic, minced
¼ tsp (1 mL) freshly ground pepper
2 tbsp (30 mL) thinly sliced green onion (green part only) or chives

Drain artichoke hearts; pat dry and chop. Add to small slow cooker with cream cheese, sour cream, mayonnaise, Parmesan cheese, sundried tomatoes, garlic and pepper; stir to combine. Cover and cook on low, stirring twice, until melted, blended and hot, about 2 hours. Sprinkle with green onions.
Makes 3 cups (750 mL).