Christmas with CHIN TV Family!

I always love heading over to College Street and hanging out at CHIN TV Studios. They are like family and we always laugh, eat and have a wonderful time. This weekend we shared stories of the holiday season and family recipes. Some traditional and some with a twist! I hope you enjoy them.

Cod with Tomatoes and Potatoes

 

This is a staple during the holidays or on Fridays when traditionally a lot of fish is eaten. I remember my grandfather loving cod and my grandmother would make some sort of fish dish every Friday.

 

2 yellow fleshed potatoes, thinly sliced

2 tbsp (30 mL) extra virgin olive oil

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

2 green onions, chopped

2 cloves garlic, minced

1 can (28 oz/796 mL) plum tomatoes

1 bay leaf

1/2 tsp (2 mL) each salt and pepper

1lb (500 g) fresh cod fillets

 

In a small saucepan cover potatoes with water and bring to a boil. Cook for 10 minutes, drain well and set aside.

 

Meanwhile, in a large saucepan, heat oil over medium heat and cook leek, onions and garlic for about 8 minutes or until softened. Add tomatoes, bay leaf, salt and pepper and bring to boil. Add potatoes and cover and simmer for 15 minutes or until thickened.

 

Add cod into tomato mixture and stir gently. Cook uncovered for about 8 minutes or until cod flakes when tested with fork.

 

Serves 4.

 

Recipe from Italian Express by Emily Richards 

 

 

  

Gingerbread Cake with Mascarpone Frosting

This heavenly light cake is a favourite any time of the year but especially during the holiday season.

 

2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) each ground cinnamon and ground ginger

1/4 tsp (1 mL) ground cloves

Pinch salt

1/2 cup (125 mL) butter, softened

2/3 cup (150 mL) packed light brown sugar

1 large egg

3/4 cup (175 mL) fancy molasses

3/4 cup (175 mL) hot water

 

Mascarpone Frosting:

1 tub (475 g) mascarpone cheese

½ cup (125 mL) icing sugar

1/3 cup (75 mL) 35% whipping cream

1 tsp (5 mL) vanilla

 

In a bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt; set aside.

 

In a large bowl, beat butter and sugar until fluffy. Beat in egg. Pour in molasses and beat until combined. Stir in half of the flour, all the water; then remaining flour mixture until well incorporated. Pour batter into parchment paper lined round 9-inch (23 cm) baking pan. Bake in 350ºF (180ºC) oven for about 35 minutes or until tester inserted in centre comes out clean. Let cool in pan.

 

Mascarpone Frosting: Meanwhile, in a deep bowl, beat mascarpone cheese, icing sugar, cream and vanilla together until smooth. Scrape into a piping bag and pipe decoratively over top of cake.

 

Serves 8 to 10.

 

Gluten Free Option: Substitute gluten free flour for the all-purpose flour and be sure other ingredients are gluten free. Check the labels to be sure.

Recipe from Best of Bridge Kitchen Simple by Emily Richards and Sylvia Kong

Focaccia Pizza Supreme with Hot Honey Drizzle

Pizza is a classic favorite to serve as a snack or a meal when the gang’s over for movie night or to watch the sports finals. Using a purchased focaccia for the crust means no making or rolling of dough and you can feed a hungry crowd easily. This loaded pizza served with a drizzle of hot honey combines savory and sweet together — it’s delicious!

 

1 loaf focaccia bread (about 1.25 lb/600 g)

2 tbsp (30 mL) extra virgin olive oil

1 cup (250 mL) marinara sauce

1/4 cup (60 mL) prepared basil pesto

3 cups (750 mL) shredded fontina or mozzarella cheese

8 oz (250 g) thin-sliced pepperoni

1-1/2 cups (375 mL) cooked and crumbled Italian sausage

1 cup (250 mL) fresh cocktail-size bocconcini, halved

1/2 cup (125 mL) grated Parmesan cheese

 Hot honey, for drizzling

 

Adjust oven rack to middle position; preheat oven to 425°F (220°C). Set aside a parchment- or foil-lined baking sheet. Slice focaccia in half horizontally and brush cut sides of bread with olive oil; place cut side up on baking sheet and bake 4 minutes. Remove from oven and cool slightly.

 

Evenly spread each focaccia half with marinara sauce and pesto, then sprinkle with fontina cheese. Top with pepperoni, sausage, bocconcini and Parmesan cheese. Bake for 25 minutes. If desired, broil pizza for 2 to 3 minutes, until cheese is golden brown. Serve pizza drizzled with hot honey. Serves 8 to 10.

 

Tips: A focaccia that is 10- by 8-inches (25 by 20 cm) works well in this recipe.

For added heat, serve with hot pepper flakes.

A French loaf or Calabrese loaf sliced in half lengthwise can substitute for the focaccia.

Recipe from Best of Bridge Everyday Celebrations by Emily Richards and Sylvia Kong