Wednesday, July 8, 2015
Baby Back Ribs
Everyone has an opinion on how to cook the perfect rack of ribs. Boiled, braised, smoked, oven roasted, slow cooker crock pot method and pressure cooked are all methods I have tried in the past and I still use a few of them to make a delicious tender rack of ribs. My absolute favorite way to indulge in pork heaven is by oven baking the ribs. I leave them uncovered while cooking to create a crusty dry rib texture on the outside and have them sitting in an inch of white wine to assist in making them tender on the inside. They are crispy and flavorful, yet moist and tender. The glaze is a perfect balance of sweet and savory with a hint of spice. I had our neighbours and friends sample the ribs and they LOVED them. In fact, they made this recipe for a recent dinner party and the ribs were a huge success. I promised to share this recipe for them, and all other die hard rib fans.........
Cleaning the baby back ribs.
1. Take the ribs out of the packaging and turn them over. Using a paring knife, lift the membrane up away from the bone so you can easily pull the entire clear membrane off the rack of ribs. It helps if you pat the membrane with a paper towel first to make it less slippery to work with.
2. Trim any excess fat or end bits off the rack of ribs.
3. Wash the rack of ribs and pat them dry before moving on to the next step. It is critical that the meat is dry before seasoning to achieve a crispy texture on the outside of the rib while roasting.
4. Cut the rack of ribs in half and place into a deep rectangular foil baking pan. Each large baking pan should fit 2 racks cut into 4 sections. Place them flat in the pan. Do not overlap the meat.
Prepping the baby back ribs for the oven.
1. Preheat the oven to Convection roast or bake at 425 degrees.
2. Season the top of the ribs GENEROUSLY and EVENLY with the following ingredients:
garlic powder
sea salt
cracked black pepper
dried rosemary
3. Pour some dry white wine into the pan without letting any spill onto to top of the ribs. There needs to be at enough liquid to just touch the bottom of the rib bones without covering the meat above the bone. If you don't prefer to use white wine you can use beer, stock, water or any alcohol you think would go well with pork.
4. Place the ribs in the oven and look in on them every half hour to make sure there is still liquid at the bottom of the pan. If it all evaporates add some water to avoid the pan and ribs burning.
5. As soon as the ribs are in the oven, start the glaze on the stovetop. To make enough glaze for 2-3 racks you will need the following ingredients:
3-4 cloves of garlic- grated
1/2 tsp. cumin powder
1 tsp. chili sauce- I used Sambal Oelek
2-3 Tbsp. canola oil or avocado oil
1/2 cup low sodium soy sauce
2-3 Tbsp. honey
1 1/2 cups Tropicana orange juice (lots of pulp)
zest of 1 orange and 1 lime- for garnish (optional)
1. Place the oil, garlic, chili sauce and cumin into a medium sauce pot and sauté on medium heat for a few minutes until the garlic is slightly golden. Do not walk away from this pot at this stage as the garlic can easily burn.
2. Add the soy sauce, honey and orange juice to the pot and stir until well incorporated. Bring to a boil.
3. Once the sauce is boiling, turn the temperature down to low and let simmer the entire time the ribs are in the oven.
4. If an hour has passed, turn the ribs over to crisp up the back side. Set the timer for 30 minutes and check the ribs. Turn them back over if they are crispy at this time. Make sure there is still liquid at the bottom of the pan. If not add some water. DO NOT let the bottom of the pan dry up or it will burn and impact the taste of the meat.
5. Once the ribs have been cooking for 1 1/2 and have been turned back over with the top facing up it is time to glaze the ribs.
6. Using a basting brush, spread the thin glaze over the ribs, making sure all the bits and pulp soak into the meat. Use all of the glaze. It will not be thick like honey but it will thicken once in the pan. Continue basting the ribs every 15 minutes or until the ribs are tender and the sauce is sticking to the meat leaving them shiny and gorgeous.
7. Take the ribs out of the oven after 2 to 2 1/2 hours of cooking. If you place a paring knife into the ribs and it easily goes through, it means they are ready.
8. Rest the ribs for at least 10 minutes before slicing into the meat.
9. Once sliced, garnish with orange and lime zest if desired.
10. Enjoy!
Note:
Every oven is different, so make sure if your ribs are getting very dark in color to simply turn down the temperature.
Monday, May 11, 2015
Cheat Omelettes aka The Wafflette and Soufflé Egg Balls
Omelettes are a frequent breakfast item in my home both during the week and on the weekend. My husband and I both LOVE having a hot breakfast whenever possible, and different variations of this delightful day changer always keep us wanting more. Often, friends have told me that they have a difficult time making a hot breakfast for their family during the week. It Is much easier to have cereal, instant oatmeal, fruit or yogurt for breakfast when time is a factor.
What if I told you that you could have a hot breakfast with fresh eggs, vegetables and cheese in the same amount of time it would take to wash and slice fresh fruit or gather the ingredients for a morning smoothie? It requires some planning, but it works! I made a hot breakfast for my husband and I in 5-8 minutes. It was so fast and easy I had to share my cheat Omelettes with all of you. I have created two variations of this breakfast. The first is what I like to call a "Wafflette", or a Waffle Omelette and the second is Soufflé Egg Balls.
This is how I did it:
When I woke up, I went down to the kitchen and started brewing a fresh pot of coffee. Before heading up to the shower, I plugged in the waffle maker. Once I was ready, I took eggs, scallion, shredded cheese, mushrooms and red pepper out of the fridge. I cracked the eggs into a measuring cup and quickly diced the vegetables. I dropped the vegetables and cheese into the measuring cup and seasoned with dried chili flakes, salt and pepper. I whisked until well combined, sprayed my waffle maker with non stick cooking spray and poured the egg mixture, spreading it evenly before shutting the lid. THREE minutes later my hot Wafflette was ready. The outer exterior had delicious crispy bits from the cheese and it was fluffy and moist on the inside. SOOOOOOOO TASTY! It can also be placed in a whole grain bun or English muffin and wrapped in parchment to be eaten as you run out the door. If you are not confident with flipping eggs and folding over traditional or crepe style Omelettes, or if time is a factor, this recipe is for you!
The second variation is a lighter oil-free version. In order to make these delicious egg balls, a non-stick poaching pan is needed. I purchased mine new at Costco 3 years ago and use it a every week. It was an affordable investment that has made hundreds of eggs over the past few years. I used exactly the same ingredients except left out the oil and cooking spray that I would normally use when making a Wafflette.
This is how I did it:
When I woke up I went down to the kitchen and started brewing a fresh pot of coffee. Before heading up to the shower, I placed 2 inches of water in the bottom of the poaching pan and set the covered pan on low over the stove. Once I was ready, I took eggs, scallion, shredded cheese, mushrooms, and red pepper out of the fridge. I cracked the eggs into a measuring cup and quickly diced some the vegetables. I dropped the vegetables and cheese into the measuring cup and seasoned with dried chili flakes, salt and pepper. I whisked until well combined. I poured the mixture into each egg slot, filling each slot 3/4 full. Cover and in 8-10 minutes the egg balls puff up like a soufflé and are ready to eat or pack up for an on-the-go snack.
This version is very popular with both children and adults because each batch can be customized utilizing different ingredients. This is a fun substitute for regular hard boiled eggs and is great for breakfast, as a snack at the office, for a mid-morning protein boost or a late-afternoon or post-workout snack. Hard boiled eggs get very boring, so having an alternative with some vegetables is a nice change. This recipe takes 8-10 minutes and can be made in advance similar to a hard boiled egg.
Both recipes are listed below and BOTH can be made the evening before and reheated in the microwave if desired.
In addition I have included a STEP by STEP picture demonstration in order to help you make a crepe style omelette, when time is not a factor. I hope that these recipes inspire you to change up your morning routine.
Wafflette
For every two people use:
2 eggs
1/4 cup shredded cheddar
1 scallion- diced
2 mushrooms- diced
1/2 red or green pepper- diced
pinch of salt, pepper
pinch of cayenne pepper- optional
garnish- tomatoes, herbs, avocado, greens- optional
The ingredients above will make 2 Wafflettes
1. Plug in the waffle iron.
2. Whisk all the ingredients in a measuring cup.
3. Spray the waffle iron with non-stick cooking spray
4. Pour the mixture evenly into the waffle iron making sure to spread the toppings evenly.
5. Seal the lid shut and wait 3 minutes.
6. Open waffle iron and gently lift out the Wafflettes.
7. Garnish if desired and enjoy!!!!
Soufflé Egg Balls
Yield 6 balls
2 eggs
1/4 cup shredded cheddar
1 scallion- diced
2 mushrooms- diced
1/2 red or green pepper- diced
pinch of salt, pepper
pinch of cayenne pepper- optional
garnish- tomatoes, herbs, scallions- optional
1. Fill the poaching pan with two inches of water, cover pan with lid and heat until water is simmering.
2. Whisk all the ingredients in a measuring cup.
3. Pour the mixture evenly into each egg slot. Make sure the toppings are distributed evenly.
5. Seal the lid and cook for 8 minutes. Each soufflé will puff up.
6. Gently remove each egg ball from the pan.
7. Garnish if desired and enjoy!!!!
How to make a 2 egg crepe style omelette:
Step 1
Heat a 10 inch non-stick pan on the stove on medium heat.
Step 2
Meanwhile, whisk together the following ingredients in a bowl:
2 eggs
pinch of salt and pepper
Step 3
Add 1 Tbsp. of avocado or vegetable oil to your pan and add:
red pepper- diced
1 scallion- diced
parsley- finely chopped
Sauté for 2-3 minutes.
Step 4
Turn the heat down to low and pour in the egg. Gently swirl the pan to ensure the egg EVENLY covers the bottom of the 10 inch pan. Cook on low until the egg looks set and you are able to work with it and flip it without breaking. Tilt the pan toward you and gently slide a spatula under the egg. If you are able to lift the egg it means it is ready to flip. Flip the egg.
Step 5
Fill the omelette with cheese and greens.
Step 6
Gently fold over. Leave the omelette on low heat for a couple minutes until the cheese melts and the greens wilt.
Enjoy!!!!
Friday, May 8, 2015
Vietnamese Meatballs THREE ways: Sweet and Sour, Banh Mi Submarine Sandwich and Pizza
If I asked my husband to describe my cooking style in one word, he would probably say that I am experimental. I rarely follow recipes as I always like to challenge my ability as a home cook. It doesn't always work, in fact there have been many mishaps in my kitchen. I believe that my mistakes and experiences make me a better home cook overall. At least that is what I tell myself. I feel that I am able to work with ingredients I have on hand in the freezer, pantry and fridge and create meals that utilize everything leaving minimal food waste. I learn from the experiences both good and bad and rarely make the same error twice. Most recently I ruined my scallop potatoes because I failed to cover them in cream before storing them in the fridge over night. I thought It was so smart to make them ahead of time. I was VERY wrong. When I uncovered the potatoes they were BLACK. As black as a tire. They oxidized because I didn't cover the sliced potatoes in the cream mixture before refrigerating them. I have also used salt instead of sugar when baking, left a casserole unattended under the broiler until it was on fire, turned my BBQ on high when I thought it was the low setting and ruined 4 hens that I marinated overnight. I could go on and on about all the crazy things I have experienced in my kitchen over the years, but I think my point has been made. My experimental personality is what led me to this triple feature blog post and I wanted to share the success with all of you.
I challenged myself to make MY interpretation of Vietnamese Meatballs without following a recipe. I have only had Vietnamese meatballs once and LOVED them but really was not certain of all the ingredients. When I started this recipe I thought that the principals of making a good meatball would be the same. Season the meat well, keep them moist, don't over mix them. IT WORKED, and they were so tasty. I used two pounds of ground pork in this recipe which yielded 50 medium sized meatballs. Turkey and chicken would also be an amazing and figure friendly alternative. The first evening I served the meatballs over some rice accompanied by steamed broccoli. I had so many meatballs left over that I decided to make two completely different meals to utilize the leftovers in different ways. One meatball recipe, 3 ways:
1. Sweet and sour meatballs with Sriracha
2. Banh Mi Submarine
3. Vietnamese pizza
If you have children, you can eliminate or adjust the spice level and alternate from pork to chicken or turkey if desired. It is a great recipe to share with your family and get the kids involved in the kitchen . I have fond memories of making meatballs with my mother as a child. I loved mixing and rolling the meatballs and spending time with her while she prepped our dinner. I believe that if kids are invested in the cooking process they will be more open to trying new ingredients. At least that has been the experience in my family. These meatballs are also a great meal for the kids because there are pureed carrots, celery, onion, garlic, ginger, and cilantro in this recipe which can not be identified once they were mixed into the ground pork. They add great flavor and moisture without being overwhelming for kids that shy away from their vegetables. If you are looking for a versatile, affordable, fun family meal that can transform into three different dishes, give this recipe a try.
Note: If you are a cilantro HATER, substitute scallions, chives, parsley or all three. If you don't like pork, this recipe will also be great with ground chicken or turkey. If you don't like spice or Sriracha, simply leave it out of this recipe. The best thing about making meatballs is that you can alternate the flavors to your liking each time you make them.
Pork Meatballs
2 lbs. of ground pork
2 carrots- peeled and rough chopped
3 stalks of celery- rough chopped
1 large thumb size nub of ginger- peeled
3 cloves of garlic
1 small bunch of cilantro
1 small red onion- rough chop
1 scallion- rough chop
1 Tbsp. Chinese 5 spice
1 Tbsp. Worcestershire sauce
1 Tbsp. Soy sauce
1 tsp. mustard powder
1 tsp. black pepper
1 tsp. salt
1 egg- whisk before adding to the meat mixture
3/4 cup panko crumbs
1/2 cup milk
1 tsp. Sambal Oelek chili sauce- optional
1 Tbsp. Avocado oil or Vegetable oil
Sweet and Sour Glaze
1/2 cup of Passata (tomato puree) or ketchup
1/2 cup of rice wine vinegar
1/4 cup of honey
1 Tbsp. Sriracha- optional
1/2 cup of water
Salt and pepper if desired
Soy sauce- Optional
Preheat the oven to 400 degrees.
1. In a food processor mince the carrots, celery, ginger, garlic, cilantro, onion, and scallion.
2. Heat a medium size saucepan with the avocado oil. Add the vegetable puree and sauté on medium high heat for 10-12 minutes. This step is optional. If you wish to add the vegetable puree to the ground pork at this point to save time just do that. Cooking the puree first adds another depth of flavor and aids in making the meatballs extra moist.
3. Once the puree is cooked, set aside until it is at room temperature.
4. In the meantime, prepare the sweet and sour glaze.
5. Mix all the ingredients in a small saucepan set over medium high heat and bring to a gentle boil. Turn the heat down to once it reaches a gentle boil and simmer for 10-12 minutes or until the sauce is consistent with a glaze. It should gently coat the back of a spoon but not be thick like a caramel. Once you reach the correct consistency remove the sauce from heat and set aside until your meatballs are baked and ready to swim in the sauce.
Note:
Taste the glaze to determine if you are happy with the sweetness and spice level. If you like your sweet and sour sauce on the sweeter side, add more honey. If you like it more spicy add more Sriracha. Just be sure to keep the vinegar, water and tomato puree equal parts.
Now that the vegetable puree is cooled, and the sauce is ready, you can mix up your meatballs. Be sure to sure to use a larger bowl than you need, so there is enough space to gently fold together the mixture.
6. Pour the panko crumbs into a small bowl and cover with the milk. Let rest for 5 minutes until the crumbs are well soaked.
7. Squeeze out the excess milk from the crumbs and add the soft panko into a large bowl.
8. Add the ground pork, vegetable puree, and all the remaining meatball ingredients to the large bowl that the panko is in. Gently fold to mixture together until just combined. It is important that you don't over work the meat. The meatballs can become tough once cooked if they are overworked.
9. Roll out your meatballs into 1-1/2 inch balls and place onto a parchment lined pan.
10. Bake them for 20 minutes on the middle rack in your oven.
11. Once they are removed from the oven, gently transfer them into a deep saucepan and pour the sauce over them, gently mixing them until they are coated in the glaze. Simmer on low heat, in a covered deep pan for 10-12 minutes.
12. Serve over rice or as an appetizer immediately or see below for TWO ALTERNATIVE ways to showcase these Vietnamese Meatballs.
I added chopped toasted cashews, quinoa and sesame to my rice for extra texture and flavor.
Garnish (optional)- toasted sesame seeds, chives, scallions or cilantro
Banh Mi Submarine Sauce
1/4 cup of left over glaze
1 Tbsp. Mayonnaise
juice and zest of a lime
Additional Sriracha if desired
Mix all the ingredients in a small bowl until well combined.
Quick Crunchy Slaw
Equal parts of :
carrots-match stick sliced
radish-match stick sliced
daikon-match stick sliced
purple cabbage- shaved
scallion-angle cut
Just before building your submarine sandwich add a splash of rice wine vinegar and a dash of salt to the slaw. Toss and serve. Do not mix this in advance or it will not have any crunch to it and the radish and cabbage color will run and bleed into the slaw turning it all purple.
Those of you that know me are aware that I am crazy in love with sandwiches. I believe that layering a sandwich in a certain order is necessary to achieve GREAT results. To make the most DELISH submarine sandwich give this method a try:
1. Use a fresh baguette or submarine bun. I used a whole grain sub bun.
2. Slice the bun on one side and flatten open, keeping the top and bottom attached.
3. If there is a lot of dough inside the bread, gently remove the excess and throw away.
4. Toast the bun on broil facing up until golden. DO NOT WALK AWAY FROM THE OVEN AT THIS POINT.
5. Remove the bun from the oven and place on a cutting board or large plate.
6. Spread both halves with the Banh Mi mayo made earlier. END TO END.
7. Cut 6 meatballs in half and place in a bowl. Heat up the meatballs in the microwave for 1-2 minutes or until hot, if you are using leftover meatballs.
8. Meanwhile, place shredded lettuce or spinach or kale (I used baby spinach and kale)on the bottom half of the bun over the special mayo.
9. When the meatballs are ready place them cut side down over the spinach and drizzle any excess sauce that is left behind from the meatball bowl.
10. Toss the slaw with the vinegar and salt and place a healthy portion EVENLY across the submarine. This will add great texture and flavor to the Banh Mi Sandwich.
11. Garnish with fresh cilantro sprigs, toasted sesame seeds and an additional drizzle of mayo if desired. If you hate cilantro use scallions or chives.
12. ENJOY!!!!!!!!!!!!!!!!!
Fast and Easy Pizza
To turn your leftovers into delicious mini pizzas, use whole wheat naan bread.
1. Place your naan bread on a sheet pan and place under the broiler until golden and crispy. DO NOT WALK AWAY FROM THE OVEN AT THIS POINT.
2. Turn over and toast the opposite side as well.
3. Remove from the oven and use the meatball glaze as the pizza sauce. Spread the glaze evenly around the naan almost to the edge.
4. Cover the naan with shredded mozzarella.
5. Cut the leftover meatballs in half and microwave for 1-2 minutes or until hot. Place 4-6 pieces of meatball cut side down around the pizza.
6. Place the pizza back into the oven until the cheese is melted. DO NOT WALK AWAY FROM THE OVEN AT THIS POINT.
7. Remove from the oven and garnish with slaw (remember not to mix the slaw until needed), cilantro, toasted sesame seeds and a drizzle of Banh Mi mayo. If you hate cilantro use scallions or chives.
8. ENJOY!!!!!!!!!!!!!
I hope that you enjoy these fun and delicious recipes!
A
Thursday, May 7, 2015
Blueberry or Raspberry Coconut Lime Bars
Family gatherings, picnics, pot luck parties and friends popping over for quick visits all seem to happen more often in the spring and summer months. People want to embrace the weather and shake off the winter blues. I created this make-ahead easy recipe so I can spend more time being social and enjoying the summer and less time over the stove. Although I love being in my kitchen creating recipes, I also love great weather and good times with loved ones. This dessert is packed with fresh blueberries, toasted coconut and is held together by a crispy flavourful crust. It tastes like a combination of pie and crumble but you can pick it up and eat it with your hands. It is FANTASTIC and so easy to make. I have also made this dessert with fresh raspberries and either variation is a guaranteed crowd pleaser. If you want to make a portable dessert for your next potluck, picnic or gathering with family and friends, consider making this scrumptious dessert. It will not disappoint!
you will need:
1 8x8 inch pan
parchment paper
Butter foil package *** TIP- always save your butter wrappers and use them for greasing pans and cookie sheets.
Preheat the oven - Bake 375 degrees.
For the crust:
1 1/2 cups of flour
1/2 cup of sugar
1 tsp. baking powder
1 egg yolk
1 Tbsp. cold water
1/4 tsp. salt
1 1/2 sticks of cold butter cut into cubes
1. Use the foil butter wrapper and spread the 8x8 pan with the butter.
2. Line the pan with parchment paper, pressing it down so it sticks to the buttered surface. Press the parchment along the bottom and all sides. Fold the excess over the pan. The excess will allow you to lift the bars out of the pan once they reach room temperature. It is much easier to slice them on a flat surface.
3. In a food processor, mix the flour, sugar, baking powder, salt and pulse until just combined.
4. Add the butter and pulse until well combined. The flour mixture should appear crumbly at this point.
5. Mix the egg yolk and the cold water together and slowly add to the flour mixture pulsing with every addition until the flour crust mixture is well combined.
6. Press 1/2 the mixture into the parchment lined pan and set aside.
For the Filling:
1 cup of unsweetened coconut
3 cups of blueberries or raspberries
3 Tbsp. of lime juice
1 tsp. of vanilla extract of vanilla bean paste
1 tsp. cinnamon
1/2 cup of sugar
1. Toast the coconut in a pan on the stove or in the oven until golden brown. Set aside to cool.
2. In a bowl, mix together the berries, lime juice, sugar, vanilla, cinnamon until well combined.
3. Spread the toasted coconut over the crust made earlier.
4. Pour the berry mixture over the coconut layer and spread the mixture evenly.
5. Top the berries with the remaining half of the flour mixture.
6. Bake on the middle rack for 35 minutes or until golden brown and bubbling.
7. Rest until it has reached room temperature.
8. Slice into 9 healthy size bars and serve.
9. Enjoy!
A
Tuesday, May 5, 2015
Quick and Easy Baked Trout
During the week I love making dishes that are fast and easy while boasting big flavour. This one pan trout dish can be served over a variety of greens or vegetables and garnished with a healthy squeeze of fresh lemon. I make this meal at least once a week using Trout, Salmon or Arctic Char. I bake it for 12-15 minutes and place it over fresh greens and vegetables to serve it as a meal size salad. The glaze is made up of just a few ingredients, but when they are mixed together something magical happens. The sugar in the maple syrup thickens as the marinade is baking, creating a wonderful sweet and savory crust on the exterior of the fish. IT IS SOOOOOOOO DARN DELISH! If you like fish and want to make a meal that takes 5 minutes of prep work, 12-15 minutes of cook time and packs AMAZING flavour, than this is a dish for you.
Preheat the oven to 375 degrees.
For every two 6oz skin on filets you will need:
Glaze
1 tsp. Dijon mustard
1 Tbsp. Maple syrup or honey
1 tsp. low sodium soy sauce
juice from half of one large lemon- cut the other half into wedges for the garnish.
pinch of cayenne pepper and black pepper
1 tsp. dried parsley- if you have fresh parsley, garnish with it at the end and omit from the glaze
Add all the glaze ingredients into a baking dish and mix until well combined. Dip the fish on all sides and place the filet skin side down. If you wish to add onions and jalapenos to the baking dish, place them under the fish or around the sides of the dish. Bake the fish for 12-15 minutes until desired temperature is achieved. Trout, Salmon and Arctic Char all have a high fat content making the fish more forgiving when slightly over cooked.
NOTE:
There are three easy ways to know your Trout, Salmon and Arctic Char are cooked but still moist.
1. The skin will turn opaque in colour.
2. The flesh will start to flake apart when you apply gentle pressure to the thickest part of the filet.
3. Place a thermometer gently into the thickest part of the filet to gauge the temperature. It should be a MINIMUM of 145 degrees. If you cook Trout, Salmon or Arctic Char for less than 145 degrees there is a risk that you have not killed all the organisms in the fish which could make you sick.
Once the fish is cooked, place it over greens and vegetables of your choice. In the picture above I used left over vegetables from a previous meal and fresh spinach and cucumber. Squeeze the lemon over the fish and vegetables and dig in!
Enjoy!
A
Tuesday, March 17, 2015
Angie's Soda Bread
I love making bread in forty minutes from start to finish! This yeast free, dense, crispy bread with a tang is so versatile that you can make it any time of year, changing up the herbs and seasoning to compliment just about any meal. Today is St Patrick's Day and the menu is open faced rib eye steak sandwiches with a Guinness gravy. I thought that this dense flavourful bread would be a perfect vessel to hold this giant creation.
Picture this: sliced, buttered and grilled soda bread that is piled high with 8oz rib eye steak, mushrooms, onions and Guinness gravy. I have pretty much found my favorite way to indulge in this bread! If you are looking for a great homemade bread that takes minimal time, skill and ingredients, this is a great recipe to test out.
4 cups all purpose flour
2 cups Greek yogurt
1/4 cup heavy cream
1/4 cup avocado oil or vegetable oil - slowly add as needed
1 tsp. sea salt
1 tsp. baking powder
1 tbsp. sugar
1 tsp. garlic powder
1 tbsp. dried thyme
1. Preheat the oven to 425 degrees.
2. In a large bowl, sift the flour, sugar and baking soda.
3. Add the salt, garlic powder and thyme and whisk together until well incorporated.
4. Make a well in the centre of the flour mixture and pour in the Greek yogurt and cream. Mix until dough starts to come together and all ingredients are well incorporated.
5. Transfer the dough into a mixer fitted with a dough hook and knead on low for three minutes or until the dough is formed into a smooth ball. At this stage you may find that the dough is not coming together in a ball on its own and needs a little assistance. This is when you can slowly add the oil to achieve the consistency that you need. Most Irish soda breads are made with buttermilk instead of Greek yogurt. The buttermilk is much looser than the yogurt which is why the oil is needed in the kneading step.
6. Place the dough ball onto a parchment lined sheet pan and using your hands slightly pat the dough down into a round loaf.
7. Using a large knife score the top of the bread in a cross pattern.
8. Place on the middle rack in the oven and bake for 30 minutes. Turn the loaf over and tap its backside to see if it sounds hollow. If it does, it is done. If it doesn't, bake an additional 10 minutes.
9. If you like your soda bread EXTREMELY crunchy on the outside, leave it in the oven once the heat is turned off for an additional 15 minutes.
10. Enjoy!
Tuesday, March 3, 2015
One Pot Beans and Greens
This one pot meal makes an appearance in my kitchen at least once a week. I make this dish with different variations and it is always a great dinner, but this version is my favorite. The addition of the anchovies adds a wonderful sexy flavor to this dish that pairs well with the greens, beans, tomatoes and garlic. It is a perfect marriage of flavors and it will keep you going back to the pot for more. If you like beans and want a great way to showcase them, give this recipe a whirl!
2 cans of white navy beans - washed and drained well
1 can diced San Marzano tomatoes
1 bunch of kale - washed, stemmed and sliced
2-3 cups of vegetable or chicken stock -low sodium
4 large cloves of garlic - grated or minced
2 anchovies - optional
1/4 cup extra virgin olive oil
1 tsp. dried chili flakes
1 tsp. black pepper
Salt if desired - taste first.
Garnish- parmesan and a drizzle of olive oil
Anchovies:
Although the anchovies are optional in this dish, I highly recommend using them in this recipe. Anchovies are small fish that are brined in salt and packed in oil, and can be very strong when used in large quantities. If you only use two to flavor sauces, Caesar salad dressing, or condiments, they add just enough flavor without being fishy and overpowering. They really do add a special element to this recipe. I have made this recipe without the anchovies and it is still delicious just a completely different flavor. When I want to make this dish vegetarian, I garnish the dish with a parsley and almond pesto and use vegetable stock instead of chicken stock.
1. Rinse the beans in a sieve, drain really well and set aside.
2. Wash, stem and slice the kale and set aside.
3. Heat a large heavy bottom pot on low, and add the oil, chilies , garlic, and anchovies. Keep the heat on low and slowly cook for 15-20 minutes. The anchovies will dissolve and the garlic will develop a mild roasted flavor. To speed this up you can push down on the anchovies with the bottom of a wooden spoon. But keep the heat on low to avoid the garlic burning.
Note: If you burn the garlic in this step, do not carry on as it will leave the entire dish tasting burnt.
4. Add the tomatoes and turn the heat up to medium. Cook for 10 minutes.
5. Add 2 cups of stock and bring the sauce to a slight boil, cooking it for another 10 minutes. If you like your beans and greens more loose add the additional one cup of stock. If you like the dish more hearty and thick, stick with the two cups.
6. Add the beans and kale, stir until well combined. Turn the heat down to low and simmer for 15-20 minutes.
7. Taste and season with additional salt and pepper if desired or needed.
8. Garnish with parmesan and a drizzle of extra virgin olive oil.
9. Enjoy!
Monday, March 2, 2015
Creme Brulee French Toast
Sunday brunch has always been a favourite meal for me throughout my life. When I was a child, we used to have a huge electric griddle that my parents would pull out on Sundays so we could have a big breakfast together as a family. Bacon, eggs, French toast, and pancakes were all items we would ask for on this special day. This recipe is a result of that memory. I wanted a spectacular brunch meal that could "wow" guests and family, and not keep me bound to the kitchen or griddle. It is a hybrid of all the decadence, prepared in one pan served with a side of crispy smoked bacon, rendered in the oven on a sheet pan below the Crème Brulee French toast.
This is a great breakfast to serve on Christmas morning or when you are having a special brunch for friends and family. It is prepped the evening before and the oven does all the work in the morning so you can enjoy the comforts of your home, family, friends and perhaps a cup of coffee. If you are looking for a new way to serve your French toast and bacon, give this recipe a try!
Ingredients
Serves 6
1/2 cup butter
1 1/4 cup brown sugar
3 Tbsp. maple syrup or agave nectar
1 Large brioche loaf or egg bread- I used Chocolate Brioche from a fabulous local Winnipeg bakery. Sleepy Owl Bread
5 eggs
1 3/4 cup of half and half
1 Tbsp. vanilla or vanilla bean paste
1/2 Tsp. sea salt
1 Tsp. Cinnamon
3 Tbsp. Grand Marnier
zest of one orange
2 cups of fresh mixed berries
Garnish: powdered sugar or cinnamon
Smoked Bacon: To bake the perfect bacon, line a sheet pan with foil and set a wire cooling rack on top. Lay the bacon on the rack and bake until crispy. Usually, I place the bacon in the oven 15 minutes before the French toast is done. The wire rack allows all the grease to drip away from the bacon and allows for even cooking.
1. In a sauce pan, melt butter, brown sugar and maple syrup until smooth. Pour this into a 13x9 inch pan making sure the syrup mixture covers the bottom evenly.
2. Cut the ends of each side of the brioche and enjoy them while you prep the rest of this meal.
3. Slice the loaf after ends are removed into 1 inch thick slices. Arrange the bread slices in the pan, squeezing them in if needed. I used a narrow loaf so I yielded 10 slices from the brioche loaf.
4. In a large bowl whisk together the half and half, cinnamon, orange zest, vanilla, salt, eggs, and 2 Tbsp. Grand Marnier.
5. Pour over the bread in the pan.
6. Cover and refrigerate overnight.
7. Remove from the fridge and bring the bread to room temperature.
8. Preheat the oven to 375 degrees.
9. Bake the French toast for approximately 30 minutes or until the bread has puffed up and the edges are golden.
10.Wash berries and toss with 1 Tbsp. of Grand Marnier if desired. Garnish with berries and powdered sugar or cinnamon.
11. Cut into squares and serve making sure to flip over each piece on the plate so the syrup side is facing up.
12. Enjoy!
Saturday, February 14, 2015
Kraft Peanut Butter helps one family plan an unforgettable surprise for one special mom.
Friday, January 30, 2015
Risotto Milanese
When I think about a romantic meal, risotto always pops into mind. With Valentine's Day just around the corner, this would be a perfect meal to serve to your special someone.
Risotto Milanese is the first meal I made for my hubby when we started dating 8 years ago. If you are looking for a great way to your man's heart and stomach, THIS RECIPE IS THE ONE!. I love making this meal beacuse it is pretty simple, especially once all the prep is complete. One pan, a handful of ingredients, HUGE flavour and time to drink some vino while romancing your date. If you are thinking about heading out to an overcrowded restaurant that rushes you through dinner, think about staying in and feeding your special someone at your own pace. Have a great love day!
Beef Stock
1 large onion
1 red pepper
3 cloves garlic
2 carrots
fennel stems
parsley stems and leaves
2 beef bones
2 beef shanks
2 celery stems
2 tbsp. peppercorns
2 tbsp. sea salt
2 bay leaves
approx 6 litres of water
The stock recipe above is a guidline. The ingredients may vary based on the items I have on hand. I always save mushroom stems, herb stems, and vegetable peels in ziplock bags that I keep in the freezer to avoid waste. When I make chicken, beef or fish stock I use my baggies of veggie scraps to add great depth of flavour to my stocks. This is a great trick to aviod waste and stretch the grocery budget a little further. If you do not want to make your own beef stock just purchase low sodium beef stock from your grocery store. If you purchase your stock and omit the creamy bone marrow from the recipe, add mascarpone at the end to give the dish a silky finish. I recommend using a couple of tablespoons in place of the marrow. (Do not mix the mascarpone with the butter, only add this ingredient at the end.) See below recipe for instructions:
1. Place all your veggies, beef bones, shank and spices in a large stock pot or pressure cooker.
2. Cover all the ingredients with water.
3. Bring the stock to a boil. Turn the temperature down and slow simmer for a few hours if you are using a regular pot.
If you are using a large pressure cooker, bring the ingredients to a boil before sealing the lid
shut. Cook for 25-30 minutes.
4. Strain stock through a seive into another pot.
5. Pick out the chunks of beef and shred. Set aside to cool and refrigerate until needed.
6. Remove the beef bones and using a butter knife scrape out the creamy marrow from the beef bones into a bowl. Set marrow aside and discard the veggies and spices.
Ingredients for Risotto
Serves 6-8
2 cups Aborio Rice
1.5 litres of beef stock- must be hot when adding to the risotto.
1 cup marsala wine
6 Tbsp. unsalted butter
3/4 cup parmigiano
5oz bone marrow
1 tsp saffron threads
1 small onion
1/2 small fennel bulb
salt and pepper to taste
1. In a food processor pulse together the butter and bone marrow. If you are not using bone marrow you do not have to pulse the butter. Set the creamy mixture aside until needed.
2. Dice the onion and fennel. Heat a large deep pan and melt half of the butter marrow mixture on medium high heat.
3. Add the onions and fennel to the pan and cook until translucent. About 3-4 minutes.
4. Add the the aborio rice to the pan and toast for 3 minutes.
5. Add the marsala wine to the pan and cook until the alcohol is evaporated.
6. Stir in the saffron.
7. Add two cups of stock, and gently stir to make sure the rice is not sticking to the bottom of the pan.
8. Continue adding 2 cups of beef stock at a time making sure to only add more liquid once the last batch is absorbed. Gently stir after each addition. Place the cheese rind in to the pan. This will add amazing flavour to the dish.
9. Once you add the last two cups of liquid, stay with the pan to be ready to add the parmigiano cheese and the other half of the bone marrow butter.
Make sure to turn the heat off when the pan has approximately 3/4 cup of liquid left. That is when you want to add the parmigiano and butter mixture. If you are not using bone marrow in this recipe, this is when you would add your mascarpone with the butter and parmigiano.
10. Cover and let rest off the heat for 5 minutes.
11. During the resting time, heat the shredded beef in a little of beef stock to keep it from drying out.
12. Plate the rice and add some beef on top along with desired garnish.
Enjoy!
A
Tuesday, January 27, 2015
Purple Cabbage Winter Salad
This afternoon I had a few friends over for lunch and I wanted to make a winter meal salad that would not only visually impress, but also pack big, bold flavors and textures. Cabbage is plentiful during the winter months and it is a prefect ingredient for this salad. The color is amazing, the texture is crunchy and the flavor is spectacular. If you are looking for a new way to utilize your cabbage this winter, give this vivacious, flavorful meal a try.
Yield: 4 lunch size salads
Ingredients
1 small purple cabbage
1 McIntosh apple
4 strips of smoked bacon
2 eggs
1/4 cup blue cheese
4 oz. green beans
1 Tbsp. Dijon mustard
1 1/2 tsp. honey
4 Tbsp. apple cider vinegar
2 Tbsp. extra virgin olive oil
salt and pepper to taste
Procedure
Preheat oven to 350 degrees
1. Wash green beans, trim the ends and place into a glass bowl. Cover the beans in water and microwave for 3-4 minutes. This will cook the beans but leave them crispy. If you like your beans cooked more, microwave for 5-6 minutes instead. Once cooked, rinse the beans in cold water, pat dry and set aside.
2. Place the two eggs in a small pot and cover with water. Once the water is boiling cook for 7 minutes. This will cook the egg, leaving it slightly soft in the centre. Once cooked and cooled, peel the shell off the eggs, slice in half and set aside.
3. Place the bacon on a rack-lined sheet pan and bake for 12 minutes or until crispy. Once cooked, pat off any extra grease and set aside.
4. Using a mandolin or a sharp knife, slice the cabbage 1/8 inch thick and set aside.
5. Slice the apple in 1/8 inch thick disks and then slice into matchsticks. Place the sliced apple into a bowl of water with a splash of lemon juice, if you slice the apples in advance. This will help keep the apples from turning brown.
6. Place the mustard, honey, vinegar, EVOO, salt and pepper in a bowl or a jar. Whisk or shake until the dressing is well combined.
7. Toss the green beans and the cabbage in the dressing until well combined. Evenly serve the mixture on each plate.
8. Top each salad with apple, bacon, blue cheese, and egg.
9. Enjoy!!!!!
A
Tuesday, January 13, 2015
Clementine Peking Duck
Peking Duck is a famous dish that is known for having crispy skin, being roasted to perfection and boasting excellent flavour. I wanted to be able to make this delicacy, putting my own spin on it using the clementines and spices I had on hand. Although this recipe is not an authentic version of the dish, I was very pleased with the end result and look forward to making it again.
Ingredients
1 4-6 pound duck
12 sage leaves
1 clementine rind- remove as much of the white pith as possible
1 star anise
1 tbsp. ground cinnamon
2 cloves of garlic
1/4 cup chopped ginger- I mixed the cinnamon in with the chopped ginger
Procedure
1. Wash the duck inside and out. Make sure to remove the neck and kidneys that may be left inside. Cut off any excess fat from either end of the bird.
2. Place the duck on a sheet pan lined with a drip rack and gently pull the skin away from the duck meat by sticking your hand into the neck area and pulling it up (breast side up) without tearing it.
3. Stuff the cavity of the duck with the star anise, rinds, sage, cinnamon, ginger and garlic.
I stuffed the cavity of the duck to ensure the duck would be infused with delicious flavor from the inside out, while roasting.
4. Seal the cavity of the duck using a long wooden skewer, weaving it in and out in a sewing pattern while pinching the skin together making sure the cavity is tightly sealed. Push the remainder of the skewer into the cavity of the duck so it is not sticking out during the cooking process.
5. Using small toothpicks, pin the wings on either side. Push the toothpicks all the way into the duck, so the wood does not burn during the cooking process.
6. Using a fork, prick the skin all over, especially in the extra fatty areas.
7. Make a water bath for the duck.
you will need:
1 large deep pan (I used a 5 quart pan)
water- fill pan half way
1 tbsp. peppercorns
1 star anise
rind of one clementine- white pith removed as much as possible
1 cinnamon stick
8. Bring the water mixture to a boil.
9. Place the duck into the hot water mixture breast side up for 30-40 seconds, making sure to continuously ladle the hot liquid over the entire duck. This step will take out some of the fat from the duck and prep the skin for roasting.
10. Remove the duck from the liquid and place onto the rack lined sheet pan, breast side up.
11. Store uncovered in the fridge for a minimum 24 hours. This step will dry out the skin, aiding in a crispy exterior during the cooking process.
12. Preheat your oven to 400 degrees. Season the duck evenly with salt and pepper and flip the duck breast side down.
13. Roast the duck on the rack-lined sheet pan breast side down for 1 1/2 hours. Every so often, ladle out any excess duck fat from the pan and discard. I hardly had any duck fat so I only had to ladle once while I flipped the bird over after the first 1 1/2 hours.
14. If the duck is crispy, flip it over and cook the bird breast side up for an additional hour.
15. Once you flip the duck you will need make the clementine glaze.
you will need:
4 clementines- zest and juice
1 tbsp. ground ginger
1 tsp. garlic powder
1/4 cup of honey
1 1/2 tbsp. sambal oelek
1 tbsp. molasses
1 tbsp. soy sauce
16. Once the duck has been roasting breast side up for an hour, brush the skin with the clementine glaze and continue roasting for an additional 30 minutes or until the duck is crispy. If the duck still needs more time brush it again with more glaze and continue to roast until the duck is perfectly crispy.
Note: If you notice that the duck is getting too dark turn the oven down to 350 degrees.
17. Remove the duck from the oven and let it rest for 30 minutes.
18. Carve and enjoy!!!!!!!!!!!
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