Creamy Polenta
4 cups water
2 teaspoons salt
1 1/4 cups yellow cornmeal
1/2 cup grated Parmesan
1/2 cup whole milk
4 tablespoons unsalted butter
1/2 teaspoon freshly ground black pepper
Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, and pepper, and stir until the butter and cheese melt.
Saucy Shrimp
1 tbsp olive oil
3 slices Canadian bacon, chopped finely
1 medium onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1 can (14.5 ounces) diced tomatoes in juice
1 pound large (31 to 35) peeled and deveined frozen shrimp, thawed
Heat olive oil in a skillet. Add bacon, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is tender and browned, 8 to 10 minutes. To skillet, add tomatoes (with their juice) and bring to a boil. Add shrimp; cook, stirring, until opaque throughout, 2 to 4 minutes.
Serve shrimp & sauce on top of a puddle of hot polenta with fresh pepper & parmesan as garnish. Enjoy!
Friday, February 11, 2011
Monday, January 31, 2011
Corn Salsa
2 cups corn (I used frozen that that I quickly defrosted under hot water)
2 roma tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 jalepono, finely chopped (seeds removed unless you want some heat)
Handful chopped cilantro
Zest & juice of 1 lime
1 tbsp white wine vinegar
2-3 tbsp olive oil
Toss together and serve with tortilla chips. Really yummy when paired with black bean dip!
2 roma tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 jalepono, finely chopped (seeds removed unless you want some heat)
Handful chopped cilantro
Zest & juice of 1 lime
1 tbsp white wine vinegar
2-3 tbsp olive oil
Toss together and serve with tortilla chips. Really yummy when paired with black bean dip!
Sunday, January 9, 2011
Wine Lover's Beef Stew
This is easy and perfect for a cold winter day. I like to serve it with biscuits :)
1-1/2 pounds beef stew meat, cut into 1 inch cubes
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons all-purpose flour
2 tablespoons butter
1-1/2 teaspoons vegetable oil
1/2 onion, chopped
1/2 can (14 ounces)whole peeled tomatoes
1-1/2 cups water
1 cube beef bouillon
1 clove garlic, minced
1 tablespoon chopped parsley
1/8 teaspoon dried thyme
1/2 cup red wine
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, cubed
1 cup pearl onions
Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Saute the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
Cover and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.
1-1/2 pounds beef stew meat, cut into 1 inch cubes
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons all-purpose flour
2 tablespoons butter
1-1/2 teaspoons vegetable oil
1/2 onion, chopped
1/2 can (14 ounces)whole peeled tomatoes
1-1/2 cups water
1 cube beef bouillon
1 clove garlic, minced
1 tablespoon chopped parsley
1/8 teaspoon dried thyme
1/2 cup red wine
3 carrots, chopped
3 stalks celery, chopped
3 potatoes, cubed
1 cup pearl onions
Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Saute the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
Cover and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.
Sunday, December 12, 2010
Cream of Tomato Soup with Grilled Camembert and Blue Cheese Sandwiches
I don't know what else to say besides MAKE THIS! Seriously so yummy and perfect for a chilly evening spent at home.
For the soup:
2 tbsp olive oil
1 medium onion, chopped
1-2 stalks celery, chopped
1/2 tsp dried basil
1/2 tsp dried thyme
1 garlic clove, minced
1/2 cup red wine
28oz can whole tomatoes, drained
2 tbsp tomato paste
1 tbsp sugar
1 tsp worcestershire sauce
1 tsp pepper
Pinch of salt
2 cups chicken stock
1/4 cup butter
1/4 cup flour
2 cups milk
Heat oil in a large dutch oven over medium heat then add onions, celery, basil, thyme, and garlic. When onions are tender add red wine to de-glaze the pan. Toss in tomatoes, tomato paste, sugar, worcestershire, salt and pepper then cover and simmer for about 15 minutes. Add chicken broth then bring to boil. Reduce heat and simmer for about 5-10 minutes stirring occasionally. Partially puree using a immersion blender (I like this soup to be a little more rustic in texture.) Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook gently for 2 minutes. Add milk and whisk until thick, smooth, and bubbling. Whisk into tomato puree. Add additional salt & pepper to taste.
For the sandwiches:
1 chewy (sourdough is perfect) baguette, sliced diagonally about 1/2" thick
Camembert
Blue cheese, crumbled
Butter
Butter one side of each piece of bread. Build mini sandwiches with 1 slice of bread, a slice of camembert, and a few crumbles of blue cheese. Toss into a non-stick frying pan and cook over med heat until brown and crispy, flipping once.
You can serve the sandwiches on the side or cut up as fancy soup croutons. So delish!
For the soup:
2 tbsp olive oil
1 medium onion, chopped
1-2 stalks celery, chopped
1/2 tsp dried basil
1/2 tsp dried thyme
1 garlic clove, minced
1/2 cup red wine
28oz can whole tomatoes, drained
2 tbsp tomato paste
1 tbsp sugar
1 tsp worcestershire sauce
1 tsp pepper
Pinch of salt
2 cups chicken stock
1/4 cup butter
1/4 cup flour
2 cups milk
Heat oil in a large dutch oven over medium heat then add onions, celery, basil, thyme, and garlic. When onions are tender add red wine to de-glaze the pan. Toss in tomatoes, tomato paste, sugar, worcestershire, salt and pepper then cover and simmer for about 15 minutes. Add chicken broth then bring to boil. Reduce heat and simmer for about 5-10 minutes stirring occasionally. Partially puree using a immersion blender (I like this soup to be a little more rustic in texture.) Meanwhile, melt butter in a saucepan over medium heat. Add flour and cook gently for 2 minutes. Add milk and whisk until thick, smooth, and bubbling. Whisk into tomato puree. Add additional salt & pepper to taste.
For the sandwiches:
1 chewy (sourdough is perfect) baguette, sliced diagonally about 1/2" thick
Camembert
Blue cheese, crumbled
Butter
Butter one side of each piece of bread. Build mini sandwiches with 1 slice of bread, a slice of camembert, and a few crumbles of blue cheese. Toss into a non-stick frying pan and cook over med heat until brown and crispy, flipping once.
You can serve the sandwiches on the side or cut up as fancy soup croutons. So delish!
Sunday, October 17, 2010
Croque Monsieur
This is another Ina Garten recipe (because I LOVE her) and makes a lovely dinner or lunch when paired with a green salad. So yummy!
Ingredients
* 2 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* 2 cups hot milk
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Pinch nutmeg
* 12 ounces Gruyere, grated (5 cups)
* 1/2 cup freshly grated Parmesan
* 16 slices white sandwich bread, crusts removed
* Dijon mustard
* 8 ounces baked Virginia ham, sliced but not paper thin
Directions
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Ingredients
* 2 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* 2 cups hot milk
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Pinch nutmeg
* 12 ounces Gruyere, grated (5 cups)
* 1/2 cup freshly grated Parmesan
* 16 slices white sandwich bread, crusts removed
* Dijon mustard
* 8 ounces baked Virginia ham, sliced but not paper thin
Directions
Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.
Wednesday, September 22, 2010
Eggplant Gratin
I have always avoided eggplant because, well, I sort of think it tastes like a big yucky sponge. Rob seems to really love it though so I thought I would try this variation of an Ina Garten recipe... because the cheese should make the eggplant edible right? Yes! This dish is so tasty... I served it with pasta tossed with marinara sauce. So yummy! This dish would also be really yummy with zuchinni in the place of eggplant.
Ingredients:
* Good olive oil, for frying
* 1.5 pounds eggplant, unpeeled, sliced 1/2-inch thick
* 3/4 cup ricotta cheese
* 2 large eggs
* 1/4 cup milk
* 1 cup freshly grated Parmesan
* Kosher salt
* Freshly ground black pepper
* 1 cup marinara sauce
Directions:
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, eggs, milk, 1/2 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In a 9 x 13" baking dish, place a layer of eggplant slices, then sprinkle with 1/4 cup Parmesan, salt and pepper and marinara sauce. Next, add a second layer of eggplant, more salt and pepper, the ricotta mixture, and finally the remaining Parmesan.
Bake for 35 to 45 minutes or until the custard sets and the top is browned. Serve warm.
Ingredients:
* Good olive oil, for frying
* 1.5 pounds eggplant, unpeeled, sliced 1/2-inch thick
* 3/4 cup ricotta cheese
* 2 large eggs
* 1/4 cup milk
* 1 cup freshly grated Parmesan
* Kosher salt
* Freshly ground black pepper
* 1 cup marinara sauce
Directions:
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, eggs, milk, 1/2 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In a 9 x 13" baking dish, place a layer of eggplant slices, then sprinkle with 1/4 cup Parmesan, salt and pepper and marinara sauce. Next, add a second layer of eggplant, more salt and pepper, the ricotta mixture, and finally the remaining Parmesan.
Bake for 35 to 45 minutes or until the custard sets and the top is browned. Serve warm.
Wednesday, June 30, 2010
Curried Rice Salad
Salad Ingredients
- 1 1/3 cup minute rice (Cook as per instructions on box)
- 1 can (14 ounce) niblets corn (can also use frozen corn)
- 10 ounces frozen peas (I don't measure – just throw in enough to look good)
- 1 ½ cups celery - sliced fine (again, I don't measure – just throw in enough to look good)
Dressing: mix separately and stir into rice mixture
- ½ cup oil
- ½ cup sugar
- 1 Tbsp soy sauce
- 1 tsp celery salt
- 2/3 Tbsp vinegar
- 2 tsp curry powder
- ½ tsp salt
Friday, June 11, 2010
Brocoli Cheese Soup
Ingredients
1 medium onion, chopped finely
1 small carrot, chopped finely
Splash of olive oil
3 tablespoons butter
3 tablespoons flour
2 cups milk, room temperature
1/2 pound chopped frozen or fresh broccoli
2 cups chicken stock
1/2 pound of cheddar cheese
, grated
Salt and pepper to taste
Preparation
1. Heat olive oil in soup pot on medium low heat.
2. Add onion, carrot, and salt. Saute until onions and carrots are soft.
3. In separate pot, melt butter on medium low heat.
4. Add flour to melted butter a bit at a time. Mix well to prevent lumps.
5. Cook flour and butter mixture for about 2 minutes. Remove from heat.
6. Slowly add milk to flour and butter, mixing thoroughly as you go to remove lumps.
7. When all the milk is added, return it to the heat, and gently warm it up.
8. When the milk, butter and flour mixture (white sauce) is hot, begin to add the cheese a bit at a time. Allow it to melt in before adding more.
9. When onions and carrots are done cooking, add chicken stock and broccoli. Turn up heat to medium-high.
10. Slowly add the cheese sauce to the soup, mixing thoroughly as you do so to avoid lumps. (If you can't tell, I don't likelumps!)
11. Add pepper, and more salt if necessary.
1 medium onion, chopped finely
1 small carrot, chopped finely
Splash of olive oil
3 tablespoons butter
3 tablespoons flour
2 cups milk, room temperature
1/2 pound chopped frozen or fresh broccoli
2 cups chicken stock
1/2 pound of cheddar cheese
, grated
Salt and pepper to taste
Preparation
1. Heat olive oil in soup pot on medium low heat.
2. Add onion, carrot, and salt. Saute until onions and carrots are soft.
3. In separate pot, melt butter on medium low heat.
4. Add flour to melted butter a bit at a time. Mix well to prevent lumps.
5. Cook flour and butter mixture for about 2 minutes. Remove from heat.
6. Slowly add milk to flour and butter, mixing thoroughly as you go to remove lumps.
7. When all the milk is added, return it to the heat, and gently warm it up.
8. When the milk, butter and flour mixture (white sauce) is hot, begin to add the cheese a bit at a time. Allow it to melt in before adding more.
9. When onions and carrots are done cooking, add chicken stock and broccoli. Turn up heat to medium-high.
10. Slowly add the cheese sauce to the soup, mixing thoroughly as you do so to avoid lumps. (If you can't tell, I don't likelumps!)
11. Add pepper, and more salt if necessary.
Saturday, May 22, 2010
Apricot Orange Sorbet
Bright flavours and so refreshing on a warm summer day! Fresh sorbets are best if consumed in the first day or two, so don't make this too far in advance.
1 cup dried apricots
3 cups water
1 cup sugar
2 cups fresh orange juice
2 tablespoons Cognac.
1 cup dried apricots
3 cups water
1 cup sugar
2 cups fresh orange juice
2 tablespoons Cognac.
1. In a heavy saucepan, combine the apricots and 1 1/2 cups water. Simmer uncovered until the apricots are very soft and most of the water has evaporated, about 20 minutes. Watch carefully so they do not scorch.
2. Make a sugar syrup by boiling the sugar with 1 1/2 cups water for about eight minutes or until a candy thermometer registers 215 degrees. Mix the sugar syrup with the apricot puree.
3. Puree together apricots & sugar syrup in a blender or food processor.
4. Add orange juice and Cognac to the puree. Refrigerate until well-chilled.
5. Freeze in an ice cream maker according to manufacturer's directions or in a pan in the freezer. If freezing without a machine, stir the mixture as it hardens from time to time.
Yield: 1 quart.No Hangover Tequila Chicken Tacos with Guacamole
Adapted from Cuizoo
Serves 4
Serves 4
Marinade:
1.5 pounds of boneless, skinless chicken thighs
1/2 cup canola oil
1/4 cup liquid honey
1/4 cup tequila
1/4 cup orange juice
Juice and zest of two limes
4 cloves garlic, peeled and finely chopped
1 t sea salt
1/2 cup of cilantro, chopped
Freshly ground pepper
Guacamole:
3 avocados, peeled and pit removed
2 large clove garlic, peeled and finely chopped
1/2 t sea salt
Juice of one lime
1/4 cup chopped cilantro
Corn tortillas or soft taco shells
Salsa (freshly made takes it to another level)
Sour Cream
Freshly shredded cheddar cheese
Chopped green onions
1. Whisk together marinade ingredients, except chicken thighs, in a pyrex baking dish. Place chicken thighs in marinade and turn to coat. Marinate for at least an hour, more if you have time.
2. Mash together guacamole ingredients and set aside. (Before mashing, I like to reserve one avocado and cut that into chunks. I then add the chunks to the mashed guacamole for better texture. Your choice.)
3. Grill chicken thighs over indirect heat for about 15-20 minutes until done. Remove, let rest, and slice into strips.
4. Serve chicken and guacamole with soft taco shells, salsa, sour cream, shredded cheese and green onions.
Tuesday, May 4, 2010
Salmon Burgers
This is a recipe I adapted from watching some BBQ chef on the Food Network during the summer. So yummy dressed up on a fresh kaiser or ciabatta bun with a spicy tartar-style sauce* and fresh dill!
- 1 kg (2.2 lbs) boneless, skinless salmon fillet (about half a fish)
- 1 1/2 cups fine breadcrumbs
- 4 shallots, finely chopped
- 1/2 lb bacon, cooked to crispy & crumbled
- 3/4 c fresh parsley, finely chopped
- 3 Tbsp maple syrup (or more, if you like!)
- Zest of 2 lemons
Cut salmon into 1" cubes. In 2 or 3 batches, pulse in food processor until coarsely chopped and transfer to a bowl. Mix salmon with remaining ingredients, and form into 8-10 patties, 3/4-1" thick. Grill over medium heat, 5-6 mins per side. Alternatively, freeze between sheets of waxed paper and cook straight from frozen.
* Spicy tartar-style sauce: Mayo, green relish (dill or sweet) and a splash of chili paste (like sambal oelek). Adjust ingredients to taste.
- 1 kg (2.2 lbs) boneless, skinless salmon fillet (about half a fish)
- 1 1/2 cups fine breadcrumbs
- 4 shallots, finely chopped
- 1/2 lb bacon, cooked to crispy & crumbled
- 3/4 c fresh parsley, finely chopped
- 3 Tbsp maple syrup (or more, if you like!)
- Zest of 2 lemons
Cut salmon into 1" cubes. In 2 or 3 batches, pulse in food processor until coarsely chopped and transfer to a bowl. Mix salmon with remaining ingredients, and form into 8-10 patties, 3/4-1" thick. Grill over medium heat, 5-6 mins per side. Alternatively, freeze between sheets of waxed paper and cook straight from frozen.
* Spicy tartar-style sauce: Mayo, green relish (dill or sweet) and a splash of chili paste (like sambal oelek). Adjust ingredients to taste.
Saturday, March 27, 2010
Orecchiette with Pancetta and Peas.
From Rachel Ray...
Ingredients
* Salt and pepper
* 1 pound orecchiette pasta
* 3 tablespoons EVOO – Extra Virgin Olive Oil
* 1/3 pound pancetta or speck (smoked pancetta) or lean, thick-cut bacon, cut into 1/4 inch pieces
* 1 large onion, chopped
* 3 to 4 cloves garlic, finely chopped
* 1/2 cup dry white wine or chicken stock
* 2 cups frozen peas
* 3 tablespoons fresh thyme, finely chopped
* Grated peel of 1 lemon
* A handful of grated Pecorino Romano cheese
* 2 cups cow’s or sheep’s-milk ricotta cheese
Preparation
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
While the pasta is working, in a large skillet, heat the EVOO over medium-high heat. Add the pancetta and cook until browned, about 5 minutes. Add the onion and cook until softened, 6 to 7 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the wine, then add the peas and heat through for 2 minutes; season with the thyme, lemon peel and pepper.
Add the reserved 1 cup pasta cooking water and the drained pasta; toss to combine. Add the Pecorino Romano and toss. Serve in bowls and top with the ricotta, for stirring in as you eat.
Ingredients
* Salt and pepper
* 1 pound orecchiette pasta
* 3 tablespoons EVOO – Extra Virgin Olive Oil
* 1/3 pound pancetta or speck (smoked pancetta) or lean, thick-cut bacon, cut into 1/4 inch pieces
* 1 large onion, chopped
* 3 to 4 cloves garlic, finely chopped
* 1/2 cup dry white wine or chicken stock
* 2 cups frozen peas
* 3 tablespoons fresh thyme, finely chopped
* Grated peel of 1 lemon
* A handful of grated Pecorino Romano cheese
* 2 cups cow’s or sheep’s-milk ricotta cheese
Preparation
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.
While the pasta is working, in a large skillet, heat the EVOO over medium-high heat. Add the pancetta and cook until browned, about 5 minutes. Add the onion and cook until softened, 6 to 7 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the wine, then add the peas and heat through for 2 minutes; season with the thyme, lemon peel and pepper.
Add the reserved 1 cup pasta cooking water and the drained pasta; toss to combine. Add the Pecorino Romano and toss. Serve in bowls and top with the ricotta, for stirring in as you eat.
Monday, March 15, 2010
Key Lime Pie
In honour of Pi Day (March 14... 3-14, hah), I made this key lime pie for my husband last night. It's creamy and tangy and sweet all at the same time, so tasty!
(from Joy of Baking)
1 1.4 c graham cracker crumbs
2 Tbsp sugar
6 Tbsp butter, melted
3 large egg yolks
1 can (14oz/300mL) sweetened condensed milk
1/2 cup key lime juice (juice of about 1 lb key limes)
2 tsp lime zest
1 cup whipping cream
2 Tbsp sugar
Preheat oven to 350.
Mix together graham cracker crumbs, sugar & butter. Press into a greased 9" pie or tart pan and place in the fridge to chill.
In the bowl of an electric mixer (if using a stand mixer, use the whisk attachment), whip egg yolks until pale and fluffy, about 3 minutes. Gradually add the condensed milk and beat until light and fluffy, another 4-5 minutes. Scrape down the bowl, and beat in lime juice and zest.
Pour filling into prepared crust, and bake for 10 minutes, or until filling is set. Cool on a wire rack. Pie may be covered and refrigerated at this point up to two days.
Just before serving, beat whipping cream to soft peaks. Add sugar & beat until stiff peaks form. Pipe or spoon whipped cream onto pie and serve!
(from Joy of Baking)
1 1.4 c graham cracker crumbs
2 Tbsp sugar
6 Tbsp butter, melted
3 large egg yolks
1 can (14oz/300mL) sweetened condensed milk
1/2 cup key lime juice (juice of about 1 lb key limes)
2 tsp lime zest
1 cup whipping cream
2 Tbsp sugar
Preheat oven to 350.
Mix together graham cracker crumbs, sugar & butter. Press into a greased 9" pie or tart pan and place in the fridge to chill.
In the bowl of an electric mixer (if using a stand mixer, use the whisk attachment), whip egg yolks until pale and fluffy, about 3 minutes. Gradually add the condensed milk and beat until light and fluffy, another 4-5 minutes. Scrape down the bowl, and beat in lime juice and zest.
Pour filling into prepared crust, and bake for 10 minutes, or until filling is set. Cool on a wire rack. Pie may be covered and refrigerated at this point up to two days.
Just before serving, beat whipping cream to soft peaks. Add sugar & beat until stiff peaks form. Pipe or spoon whipped cream onto pie and serve!
Sunday, March 14, 2010
Chicken and Veggie Pockets
This recipe is from a baby/toddler cookbook so it's not a 'big' meal but great to make ahead, freeze and pull out for quick/easy lunches.
Chicken & Veggie Pockets
1 TBSP Olive Oil
1 Leek, white and pale green parts only, thinly sliced, about 2/3C
2/3c fresh or frozen corn
1 1/4c finally chopped cooked chicken breast
1/2c shredded white cheddar cheese
Salt & pepper
2 sheets frozen puff pastry, thawed
All purpose flour for dusting
1 large egg, lightly beaten
- In frying pan over medium heat, warm the olive oil. Add the leek and saute until soften, 5-8m. Add the corn and saute until tender, 2-3m longer. Remove from the heat and let the mixture cool, then stir in teh chicken and cheese. Season with salt and pepper to taste
- Unfold 1 sheet of the thawed puff pastry on a lightly floured work surface. Using a rolling pin, roll out to the thickness of about 1/8". using a 3" round cookie cutter (I used one of my drinking glasses that has a wide mouth), cut out 8 rounds and arrange on baking sheet. Repeat with the second puff pastry.
- Place 1-2 TBSP of the chicken mixture on one half of each round. Brush the edges of the round with the beaten egg and fold the dough over the filling to make a crescent shaped pocket. Press on the edges to help them adhere, then crimp the edges with a fork to seal. Pierce the pockets in severa places with the fork. Brush the tops lightly with a little more of the beaten egg. Refrigerate for about 20m
- Preheat the oven to 400 F. Transfer the pockets directly from the refrigerator to the oven and bake until puffed and golden, 16-18m. Let cool slightly then serve.
Store it - Wrap the cooled chicken pockets in aluminum foil and refrigerate for up to 2 days or freeze for up to 1 month. thaw in refrigerator and re-heat in oven.
Recipe from - The Baby & Toddler Cookbook section 12-18m
Chicken & Veggie Pockets
1 TBSP Olive Oil
1 Leek, white and pale green parts only, thinly sliced, about 2/3C
2/3c fresh or frozen corn
1 1/4c finally chopped cooked chicken breast
1/2c shredded white cheddar cheese
Salt & pepper
2 sheets frozen puff pastry, thawed
All purpose flour for dusting
1 large egg, lightly beaten
- In frying pan over medium heat, warm the olive oil. Add the leek and saute until soften, 5-8m. Add the corn and saute until tender, 2-3m longer. Remove from the heat and let the mixture cool, then stir in teh chicken and cheese. Season with salt and pepper to taste
- Unfold 1 sheet of the thawed puff pastry on a lightly floured work surface. Using a rolling pin, roll out to the thickness of about 1/8". using a 3" round cookie cutter (I used one of my drinking glasses that has a wide mouth), cut out 8 rounds and arrange on baking sheet. Repeat with the second puff pastry.
- Place 1-2 TBSP of the chicken mixture on one half of each round. Brush the edges of the round with the beaten egg and fold the dough over the filling to make a crescent shaped pocket. Press on the edges to help them adhere, then crimp the edges with a fork to seal. Pierce the pockets in severa places with the fork. Brush the tops lightly with a little more of the beaten egg. Refrigerate for about 20m
- Preheat the oven to 400 F. Transfer the pockets directly from the refrigerator to the oven and bake until puffed and golden, 16-18m. Let cool slightly then serve.
Store it - Wrap the cooled chicken pockets in aluminum foil and refrigerate for up to 2 days or freeze for up to 1 month. thaw in refrigerator and re-heat in oven.
Recipe from - The Baby & Toddler Cookbook section 12-18m
Sunday, February 21, 2010
Guinness Cottage Pie
(Adapted from Gordon Ramsay's Great British Pub Food)
2 tbsp olive oil
2 lb. lean ground beef
Salt & pepper
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 tsp dried thyme
2 plum tomatoes, chopped
1 small can tomato paste
1 large carrot, diced
1 1/2 c Guinness (1 bottle)
5 tbsp Worcestershire sauce
1-1/4 cup chicken stock
3/4 c frozen corn niblets
3/4 c frozen peas
Sprinkle of sugar
2 1/2 lb potatoes, peeled & roughly chopped (* See note)
1/4 c butter
2 tbsp finely grated cheddar, plus extra for grating
1 large egg yolk
In a large skillet, heat 1 tbsp oil over medium heat and brown the ground beef. Season with salt & pepper. When cooked, remove to a bowl & set aside. Drain if it's especially fatty.
Return skillet to heat, add remaining 1 tbsp of oil. Cook onions, garlic & thyme until onions are soft, about 8-10 minutes. Add carrots, tomatoes, tomato paste and cooked ground beef. Stir and cook for 4-5 minutes.
Add Guinness & worcestershire sauce, bring to a simmer and let cook until reduced by half. Pour in stock and stir in corn and peas, return to a boil and reduce heat. Simmer until thick and glossy, about 20 minutes. If mixture is still a little liquidy, let simmer another 5-10 minutes. Taste & adjust seasoning, adding a sprinkle of sugar if the tomato acidity is too overpowering.
Meanwhile, preheat oven to 350, and add potatoes to a pot of salted water. Bring to a boil and cook until tender. Drain, then return to the hot pan for 15 seconds or so to dry them out, then remove from heat. Pass potatoes through a potato ricer, or mash with a hand masher. Mix in butter, cheese & egg yolk. Taste & adjust seasoning.
Spoon the beef mixture into the bottom of a large pie dish, 9x13 pan or casserole dish. Spoon blobs of mashed potato over top, even out and rough up with a fork. Grate on some more cheddar, and pop in the oven for 30 minutes, until golden brown and bubbly.
* Note: Ramsay's original recipe calls for a floury, starchy potato, peeled. We made this with a waxy yukon gold, unpeeled, and it was a delicious, rustic alternative. Any potatoes you want, peeled or unpeeled, will surely work well in this.
2 tbsp olive oil
2 lb. lean ground beef
Salt & pepper
1 large onion, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 tsp dried thyme
2 plum tomatoes, chopped
1 small can tomato paste
1 large carrot, diced
1 1/2 c Guinness (1 bottle)
5 tbsp Worcestershire sauce
1-1/4 cup chicken stock
3/4 c frozen corn niblets
3/4 c frozen peas
Sprinkle of sugar
2 1/2 lb potatoes, peeled & roughly chopped (* See note)
1/4 c butter
2 tbsp finely grated cheddar, plus extra for grating
1 large egg yolk
In a large skillet, heat 1 tbsp oil over medium heat and brown the ground beef. Season with salt & pepper. When cooked, remove to a bowl & set aside. Drain if it's especially fatty.
Return skillet to heat, add remaining 1 tbsp of oil. Cook onions, garlic & thyme until onions are soft, about 8-10 minutes. Add carrots, tomatoes, tomato paste and cooked ground beef. Stir and cook for 4-5 minutes.
Add Guinness & worcestershire sauce, bring to a simmer and let cook until reduced by half. Pour in stock and stir in corn and peas, return to a boil and reduce heat. Simmer until thick and glossy, about 20 minutes. If mixture is still a little liquidy, let simmer another 5-10 minutes. Taste & adjust seasoning, adding a sprinkle of sugar if the tomato acidity is too overpowering.
Meanwhile, preheat oven to 350, and add potatoes to a pot of salted water. Bring to a boil and cook until tender. Drain, then return to the hot pan for 15 seconds or so to dry them out, then remove from heat. Pass potatoes through a potato ricer, or mash with a hand masher. Mix in butter, cheese & egg yolk. Taste & adjust seasoning.
Spoon the beef mixture into the bottom of a large pie dish, 9x13 pan or casserole dish. Spoon blobs of mashed potato over top, even out and rough up with a fork. Grate on some more cheddar, and pop in the oven for 30 minutes, until golden brown and bubbly.
* Note: Ramsay's original recipe calls for a floury, starchy potato, peeled. We made this with a waxy yukon gold, unpeeled, and it was a delicious, rustic alternative. Any potatoes you want, peeled or unpeeled, will surely work well in this.
Salmon Burgers
2 lbs boneless skinless salmon fillet
1 1/2 c fine breadcrumbs
4 shallots, finely chopped
1/2 lb bacon, cooked to crispy & crumbled
3/4 c fresh parsley, finely chopped
3 Tbsp maple syrup
Zest of 2 lemons
Cut salmon into 1" cubes. Pulse in food processor until coarsely chopped. Transfer to bowl, and mix salmon with remaining ingredients. Form into 8-10 patties, about 3/4" thick. Grill over medium heat, about 5-6 mins per side. Serve on fresh buns with mayo & dill.
These also freeze very well, and cook well from frozen!
Our favourite condiment on these is a spicy tartar sauce - we mix together mayo, green relish and as much sambal oelek (chile paste) as we can stand.
1 1/2 c fine breadcrumbs
4 shallots, finely chopped
1/2 lb bacon, cooked to crispy & crumbled
3/4 c fresh parsley, finely chopped
3 Tbsp maple syrup
Zest of 2 lemons
Cut salmon into 1" cubes. Pulse in food processor until coarsely chopped. Transfer to bowl, and mix salmon with remaining ingredients. Form into 8-10 patties, about 3/4" thick. Grill over medium heat, about 5-6 mins per side. Serve on fresh buns with mayo & dill.
These also freeze very well, and cook well from frozen!
Our favourite condiment on these is a spicy tartar sauce - we mix together mayo, green relish and as much sambal oelek (chile paste) as we can stand.
Sunday, February 14, 2010
The Best Steak Sandwiches Ever!
My husband and I came up with this open-faced sandwich when we had a bunch of steak left over from the night before. These are truly delicious!
1 tbsp oil
1 medium onion, sliced thinly in half-rounds
splash of white wine - optional
8 oz leftover steak, sliced thinly
4 slices of bread (preferably a nice crusty loaf)
1/2 stick garlic butter
3-4 oz old white cheddar, or swiss cheese, sliced thin (or grated)
Heat 1 tbsp oil over medium heat in a small skillet. Add onions and saute 'til golden brown, soft and caramelized. If desired, deglaze pan with a quick splash of white wine. Remove onions to a bowl & set aside.
Return pan to heat. Let warm and add sliced steak. Stir quickly to heat through, remove from heat.
Lay bread on a baking sheet. Spread top side with garlic butter. Layer with warm steak, caramelized onions, and cheese.
Stick under broiler for a couple minutes, until cheese is melty and bubbly. Serve!
1 tbsp oil
1 medium onion, sliced thinly in half-rounds
splash of white wine - optional
8 oz leftover steak, sliced thinly
4 slices of bread (preferably a nice crusty loaf)
1/2 stick garlic butter
3-4 oz old white cheddar, or swiss cheese, sliced thin (or grated)
Heat 1 tbsp oil over medium heat in a small skillet. Add onions and saute 'til golden brown, soft and caramelized. If desired, deglaze pan with a quick splash of white wine. Remove onions to a bowl & set aside.
Return pan to heat. Let warm and add sliced steak. Stir quickly to heat through, remove from heat.
Lay bread on a baking sheet. Spread top side with garlic butter. Layer with warm steak, caramelized onions, and cheese.
Stick under broiler for a couple minutes, until cheese is melty and bubbly. Serve!
Healthy Fruit Freezie-Pops
8 oz yogurt (plain or vanilla)
2 cups strawberries
2 cups banana
1/2 cup pineapple juice
Puree all ingredients in a blender. Pour into popsicle molds, or use paper cups with a stick inserted. Freeze for 2-3 hours before serving.
This recipe can easily be adapted for any of your kid's favourite fruits!
2 cups strawberries
2 cups banana
1/2 cup pineapple juice
Puree all ingredients in a blender. Pour into popsicle molds, or use paper cups with a stick inserted. Freeze for 2-3 hours before serving.
This recipe can easily be adapted for any of your kid's favourite fruits!
Pancit Canton
(Adapted from Recipezaar)
3 dried chinese mushrooms (shiitake or black)
1 cup warm water
2 Tbsp vegetable oil
3 cloves garlic, chopped
1 onion, sliced
1 - 1.5 lbs meat (* see note)
2 Tbsp soy sauce
1 cup chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned (or cut frozen ones)
2 carrots, julienned
8oz (1 pkg) pancit noodles (Chinese wheat noodles)
1/2 Tbsp fish sauce
pepper
green onions, sliced
lemon wedges
Soak mushrooms in warm water for 30 mins. Remove from water, discard tough stems & slice caps. Set aside, retaining soaking water as well.
Heat oil in a large wok or skillet. Add onions, saute until tender. Add garlic and cook another 30 seconds.
If using raw meat, add now and cook until browned. If using leftovers/pre-cooked, just stir to heat through.
Add soy sauce and stir to deglaze pan. Add chicken broth & bring to a boil.
Add cabbage, green beans, carrots & mushrooms. Cook until vegetables are tender-crisp, 5-8 mins.
Add noodles, pressing into the liquid and mixing gently to avoid breakage. Cook until noodles are done and liquid is absorbed, about 10 minutes. At this point, keep an eye on the noodles, if they need more liquid, add some of the mushroom water.
Remove from heat. Stir in fish sauce. Season with pepper, garnish with green onions and lemon wedges. Serve.
This is a great dish to eat as leftovers the second day. So yummy!
* Note: Use 1 to 1.5 lbs of pork, chicken or shrimp, or any combination of those. Leftover/pre-cooked meat is great too!
3 dried chinese mushrooms (shiitake or black)
1 cup warm water
2 Tbsp vegetable oil
3 cloves garlic, chopped
1 onion, sliced
1 - 1.5 lbs meat (* see note)
2 Tbsp soy sauce
1 cup chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned (or cut frozen ones)
2 carrots, julienned
8oz (1 pkg) pancit noodles (Chinese wheat noodles)
1/2 Tbsp fish sauce
pepper
green onions, sliced
lemon wedges
Soak mushrooms in warm water for 30 mins. Remove from water, discard tough stems & slice caps. Set aside, retaining soaking water as well.
Heat oil in a large wok or skillet. Add onions, saute until tender. Add garlic and cook another 30 seconds.
If using raw meat, add now and cook until browned. If using leftovers/pre-cooked, just stir to heat through.
Add soy sauce and stir to deglaze pan. Add chicken broth & bring to a boil.
Add cabbage, green beans, carrots & mushrooms. Cook until vegetables are tender-crisp, 5-8 mins.
Add noodles, pressing into the liquid and mixing gently to avoid breakage. Cook until noodles are done and liquid is absorbed, about 10 minutes. At this point, keep an eye on the noodles, if they need more liquid, add some of the mushroom water.
Remove from heat. Stir in fish sauce. Season with pepper, garnish with green onions and lemon wedges. Serve.
This is a great dish to eat as leftovers the second day. So yummy!
* Note: Use 1 to 1.5 lbs of pork, chicken or shrimp, or any combination of those. Leftover/pre-cooked meat is great too!
Chinese-Style Fried Rice
I've been craving fried rice from my local chinese restaurant lately, but figured it couldn't be that hard to make at home! This is adapted from several internet recipes I've found.
3 Tbsp oil (something flavourless like canola, sunflower, peanut)
1 medium onion, diced
2 eggs, beaten
splash of soy sauce
splash of sesame oil
1-2 cups cooked boneless meat (chicken, pork, even shrimp are really good in this)
1-2 carrots, finely diced
1/2 cup frozen peas
4 cups cooked rice (great way to use leftover rice!)
3-4 green onions, chopped
2 cups bean sprouts
2 Tbsp soy sauce
Heat 1 tbsp oil in wok or large frying pan. Add onions and cook until they are beginning to brown, 5 to 8 minutes. Remove from wok.
Mix eggs with a splash of soy and splash of sesame oil. Add another tbsp oil to the hot wok, swirl to coat. Add egg and scramble, then remove from pan when cooked.
Add another tbsp of oil to the pan, add meat, carrots, peas and cooked onions, stir fry for 2-3 mins.
Add rice, green onions and bean sprouts, tossing to mix well. Cook another 3-5 mins.
Add soy sauce and stir. Fold in cooked egg carefully and cook another 1-2 minutes. Serve!
3 Tbsp oil (something flavourless like canola, sunflower, peanut)
1 medium onion, diced
2 eggs, beaten
splash of soy sauce
splash of sesame oil
1-2 cups cooked boneless meat (chicken, pork, even shrimp are really good in this)
1-2 carrots, finely diced
1/2 cup frozen peas
4 cups cooked rice (great way to use leftover rice!)
3-4 green onions, chopped
2 cups bean sprouts
2 Tbsp soy sauce
Heat 1 tbsp oil in wok or large frying pan. Add onions and cook until they are beginning to brown, 5 to 8 minutes. Remove from wok.
Mix eggs with a splash of soy and splash of sesame oil. Add another tbsp oil to the hot wok, swirl to coat. Add egg and scramble, then remove from pan when cooked.
Add another tbsp of oil to the pan, add meat, carrots, peas and cooked onions, stir fry for 2-3 mins.
Add rice, green onions and bean sprouts, tossing to mix well. Cook another 3-5 mins.
Add soy sauce and stir. Fold in cooked egg carefully and cook another 1-2 minutes. Serve!
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