Everyday Gourmet

Bobby Flay Inspired Dinner

2012-02-11T11:43:00.000-05:00

When I was in Las Vegas in September I ate at a variety of delicious restaurants including Bobby Flay's Mesa Grill. I was so impressed with my meal at Mesa that I ordered the restaurant's cookbook as soon as I got home. Since then I have made a few things out of the book and was very impressed with all of them. Last weekend Jordan and I had my friend Mandy and her fiance Jason over for dinner. They are both HUGE fans of southwestern cuisine so I thought it was the perfect opportunity to prepare a meal from this book. I combined my own recipes with Bobby's (I like to pretend we are on a first name basis) to make the following menu:

Ginger and Pineapple Mojitos
Fresh Guacamole and Salsa served with Fresh Tostones
Warm Cornbread with Honey Butter
Shrimp and Corn Tamales with Roasted Garlic Sauce
Chipotle-Honey Glazed Steak with Roasted Pepper Relish
Roasted Garlic Mashed Potatoes
Ancho Chili Roasted Brussel Sprouts
Warm Chocolate Cakes with Dulce de Leche

The tostones, tamales, steak and chocolate cake recipes were all from the cookbook which can be bought on Amazon.ca . You can also find a lot of the recipes published online on various food websites.

Here are the recipes for the dishes I made:

Ginger and Pineapple Mojito
Makes 4 Glasses

1/2 cup water
1/2 cup sugar
3-4 slices of fresh ginger
4 shots (about 1.25 oz or 2.5 Tbsp each) dark rum
a bunch of mint
4 Tbsp. freshly squeezed lime juice
1 cup finely diced pineapple
ice
2 cups club soda

In a small saucepan combine the water, sugar and ginger. Heat over medium-high heat until sugar is dissolved and the liquid is just simmer. Turn off the heat and allow the ginger to steep while the mixture cools. (this step can be prepared ahead of time)
Set up 4 tall glasses. In the bottom each combine, 1.5 Tbsp of the ginger syrup, 1 shot of rum, a few sprigs of mint, 1 Tbsp. of lime juice and a 1/4 cup of the pineapple. Using a pestle or a spoon, muddle the ingredients together.
Top each glass with some ice and 1/2 cup of club soda

Fresh Guacamole
Serves 4 as an appetizer

2 ripe avocados, peeled, seeded and quartered
1 plum tomato, diced
1 Tbsp. red onion, diced
1/2 jalapeno, ribs and seeds removed, diced (optional)
1-2 Tbsp. chopped cilantro (optional)
juice of 1 lime
course sea or kosher salt

Combine all the ingredients into a mortar or into a large mixing bowl. Using the pestle or a fork mash all the ingredients until the desired consistency is achieved.
Season with salt and garnish with some more cilantro and diced tomatoes.

Fresh Tomato Salsa
Serves 4 as an appetizer

6 plum tomatoes, chopped
1/4 cup red onion, diced
1 clove of garlic, minced
1/2 jalapeno, ribs and seeds removed, dice (optional)
1-2 Tbsp. chopped cilantro (optional)
juice of 1 lime
sea or kosher salt

Combine all the ingredients in a mixing bowl. Season with salt.
Let rest for at least minutes before serving.

Roasted Garlic Mashed Potatoes
Serves 4

2 lbs. Yukon Gold potatoes, peeled and cubed
1 head of garlic, roasted and pureed
3 Tbsp. butter
1/2 cup heavy cream
1/4 cup chopped chives (optional)
salt and pepper

Place the cubed potatoes into a large pot and cover with cold water. Season with salt. Place over high heat and bring to a boil. Once boiled, lower the heat and cover. Let simmer until potatoes are tender, about 20 minutes.
Drain the potatoes and place back in the pot. Add the butter, cream and mashed garlic. Using a garlic masher, mash the potatoes until smooth the fold in the chives. Season with salt and pepper to taste

Ancho Chili Roasted Brussel Sprouts
Serves 4

1 lb. brussel sprouts, tough leaves removed and cut in half lengthwise
1 1/2 Tbsp. olive oil
1 tsp. ancho chili powder
1 tsp. paprika
kosher salt

Preheat the oven to 425 degrees F.
In a large mixing bowl toss the brussel sprouts with the oil, chile powder, paprika and a couple of pinches of salt. Spread out onto an aluminum lined baking sheet.
Bake in the oven in tender and brown, about 20-25 minutes, tossing occasionally.

Toronto Dining: Origin Restaurant

2012-01-31T16:29:00.001-05:00

Hi everyone! I know it has been a while since I posted. Between events at work, I also managed to sneak away for a quick vacation to Florida.I promise to be back posting on Monday with some great recipes from a dinner I will be hosting Saturday night.

In the meantime I wanted to share some food photos that I took during a work dinner at my favourite Toronto restaurant, Origin. All the dishes are meant to share which means you can taste a variety of dishes in one visit, which I love.

Here are just some of the dishes I was able to enjoy on my last visit (this isn't half of what we had!):


Japanese style tuna salad + asian pear + avocado + spicy ponzu dressing


Curried shrimp + naan bread

Beet + goat cheese + pickled red onion + walnuts + sherry dressing + yogurt

32oz Ribeye + chimi churri

Spicy Spanish fries + chorizo + manchego


Bufala mozzarella + pear + rosemary oil + pinenuts + honey

Wild blueberries + ginger crunch + soft serve cone

Hot chocolate cake + candied citrus + soft serve

I definitley recommend checking Origin out, I promise you wont be disappointed!

Happy New Year!

2012-01-04T19:21:00.000-05:00

Happy New Year! I wish everyone a year full of health, happiness and of course delicious food :)

To start off 2012 I wanted to share some pics of the New Year's Eve dinner party Jordan and I hosted.

I hope everyone else had a delicious new year's eve!

Dinner for One: Lobster Salad Sandwich

2011-12-21T10:19:00.000-05:00

I was on my own for dinner last night so while I was searching the grocery store for items for a quick supper I came across a cooked lobster on special for $10. I didn't have to search any further. Using items I already had at home I whipped up this simple yet delicious open-faced lobster sandwich.

Lobster Sandwich for One

1 small cooked lobster, meat removed (or about 1 cup of lobster meat), chopped into small pieces
1 Tbsp. Hellman's Half the Fat mayonnaise
squeeze of lemon juice
dash of Frank's hot sauce
sprinkling of chopped chives
2 slices sourdough bread
1/2 avocado, mashed
1 tomato, sliced
salt and pepper to taste

In a small mixing bowl combine the lobster meat with the mayonnaise, lemon juice, hot sauce and chives. Season with salt and pepper and set aside.
Toast the bread and lay on a plate. Spread the avocado on each slice of bread and top with a few tomato slices, season with salt and pepper.
Top the bread with the lobster salad and enjoy!!!

Panko Crusted Rack of Lamb with Rosemary and Orange

2011-12-19T11:00:00.001-05:00

A few months ago I made a delicious rack of lamb from Thomas Keller's Ad Hoc at Home cookbook. It was one of the best lamb dishes I have ever had with the most perfect crust. Tonight, I prepared lamb using the same coating process as the recipe in the book but changed up the flavourings. I served the lamb with a simple arugula salad with avocado and oranges to compliment the orange zest in the lamb.

Panko Crusted Rack of Lamb with Rosemary and Orange
Serves 4

3 Tbsp. unsalted butter, softened
2 Tbsp. Dijon mustard
1 Tbsp. honey
2 cloves of garlic, minced
1 Tbsp. orange zest
1 tsp. chopped fresh rosemary
1 rack of lamb, frenched (make sure the rack has at least 8 bones)
vegetable oil for searing
3/4 cup panko bread crumbs
kosher salt and freshly ground pepper to taste

Preheat the oven to 425 degrees F.
In a small mixing bowl, combine the butter with 1 Tbsp. of the Dijon, the honey, garlic, orange zest and rosemary. Stir until well combined. Season with salt and pepper and set aside.
Season the rack of lamb with salt and pepper on both sides. Heat a large Saute pan over high heat. Once hot, coat the bottom of the pan with vegetable oil and sear the rack, fat side down first, until brown and crisp, about 2 minutes per side. Remove the rack from the pan, and place, fat side up, on a roasting rack in a roasting pan, or on top of a cooling rack placed on top of a sheet pan. Let cool.
While the lamb is cooling, gently fold the panko bread crumbs into the butter mixture until just combined. Once the lamb is cool enough to handle, brush the remaining Dijon on the fat side of the rack, then press the butter mixture onto the rack until nicely coated.
Place the lamb in the oven and roast until a meat thermometer reads 150 degrees F for medium-rare. About 20-25 minutes. Remove the lamb from the oven and let rest for 10 minutes before slicing in between the bones.

*if the crust falls off when slicing (it sometimes happens) simply sprinkle the crumbs ontop of the lamb when serving. It will still be delicious!!!!

Chipotle and Honey Glazed Steak with Warm Corn Salad

2011-12-08T12:12:00.000-05:00

This Tex-Mex style dish is spicy but sweet and hearty but light. It is the perfect combination of flavours, is super quick and perfect for a weeknight. The flavours and spice will warm up any cold winter evening but you can also serve the dish at room temperature for lunch or for a light summer meal. I used ribeye cap for the steak because that is what I had on hand but this recipe will work with pretty much any cut of beef you have on hand. flank or flat iron steak will work great as well. Both recipes are adapted from The Mesa Grill Cookbook by Bobby Flay.

Chipotle and Honey Glazed Steak
Serves 4

1.5 lb. ribeye cap, flank or flat iron steak
1/2 cup honey
1 Tbsp. chipotle puree (if you can't find chipotle puree, make your own by pureeing a can of chipotle in adobo in a food processor, the puree will keep in an air tight container in the refrigerator for up to a month)
1 Tbsp. Dijon mustard
1 Tbsp. vegetable oil
1 clove of garlic, minced
kosher salt and freshly ground pepper to taste
vegetable oil for searing

Preheat the oven to 425 degrees F.
Remove the steak from the fridge and allow to come to room temperature before searing.
Meanwhile, prepare the glaze by combining the honey, chipotle, Dijon, vegetable oil and garlic in a small bowl until combined. Season with salt and pepper to taste.
Liberally season the steak with salt and pepper.
Heat a large skillet over high heat. Once hot, add enough vegetable oil to coat the bottom of the pan. Sear the steak until brown, about 2 minutes per side. Brush the top of the steak with some of the glaze and place in the oven.
Cook until steak is cooked through (about 10-20 minutes depending on the cut of steak), basting with some more glaze halfway through cooking.
Remove the steak from oven, brush with some more of the glaze and let rest for 10 minutes. Thinly slice the steak and serve atop of the corn salad.

Warm Corn Salad
Serves 4

1 tsp. vegetable oil
1 tsp. butter
1/2 red onion, chopped
2 cloves of garlic, minced
2 tsp. ancho chili powder (can be found at most grocery stores)
1 red or poblano pepper, halved and seeds removed
4 ears of corn, kernels remove
1 lime, juiced and zested
chopped cilantro (optional)

Preheat your ovens broiler. Place the pepper halves, skin side up on a baking sheet and place in the oven. Roast until the skin is black and charred then place in a bowl and cover with saran. Let sit for 10-15 minutes. Once cool enough to handle, remove saran wrap and peel away the black skin from the pepper. Chop and set aside.
Heat a small saute pan over medium heat. Add the oil, onion and garlic and saute until softened.
Stir in the chili powder and cook until fragrant, about 30 seconds then add the corn, stir to coat. Continue to saute until the corn cooked through. Stir in the roasted pepper, lime juice and lime zest.
Transfer to a platter and top with cilantro if you wish then serve with the sliced steak.

Skillet Spanish Chicken

2011-11-30T21:32:00.000-05:00

I am always sourcing the internet, magazines, cook books, etc for recipe inspiration. A while back I bookmarked the recipe here with plans to make it eventually. Well last night was the night. I am never one to follow a recipe exactly so I changed it up a bit. It turned out delicious and was super easy for a weeknight meal. The best part? I only used one pan! I served it up with some Spanish rice and it was a perfect hearty meal for a cold and rainy night like yesterday.

Spanish Skillet Chicken
Serves 2-4

4 skin on, bone in chicken thighs
2 Tbsp. olive oil
1 tsp. chopped fresh thyme
1/4 tsp. sweet paprika
1/4 tsp. smoked paprika
pinch of cayenne pepper
1/4 cup Sherry
1 small can cherry tomatoes, excess liquid drained (you can also use 1 pint of fresh cherry tomatoes, but I like the saucy consistency the canned ones add to the dish)
1 roasted sweet bell pepper, sliced (I roasted mine myself but to save time you can use jarred)
1 roasted piquillo pepper, sliced (same as above)
1/2 large sweet onion, sliced
1/4 lb. cured chorizo sausage, sliced
5 cloves of garlic, roughly chopped
small handful parsley, chopped
kosher salt to taste

Preheat the oven to 450 degrees F.
In a mixing bowl combine the chicken with the 1 Tbsp. of the olive oil, thyme, both paprika, cayenne pepper and a pinch of salt. Toss until the chicken is coated.
Heat a medium sized skillet over high heat. Once hot add the remaining olive oil. Sear each piece of chicken until the skin is crispy, about two minutes per side. Remove the chicken to a plate, keeping the skillet on the heat.
Lower the heat to low and pour in the sherry, using a wooden spoon scrape up any brown bits from the bottom of the pan and then let the sherry reduce by half. Once reduced take the pan of the heat.
Add the tomatoes, peppers, onion, chorizo, garlic and a sprinkling of salt to the pan lightly stir to combine and then place the chicken pieces on top. Place the skillet into the oven and roast until chicken is cooked through, about 30 minutes.
Carefully remove from the oven, sprinkle with the parsley and serve with Spanish rice.

Monkeying Around

2011-11-29T14:23:00.000-05:00

Check out these cupcakes I made for my nephews 1st birthday this past weekend!

I got the idea from here but altered it a little bit. I used half of a vanilla wafer for each of the ears instead of a whole one and instead of piping on the face and eyes with icing I used a black food marker.

How cute are they? (sorry it is not the best pic, I took it with my phone)

Weeknight Thanksgiving Feast!

2011-11-26T17:23:00.000-05:00

I may be Canadian but this past week every time I turned on the television someone was talking about or making Thanksgiving dinner. The thoughts of turkey and stuffing were filling my head so the other night I caved and made a full out thanksgiving dinner just for Jordan and I!!! You must think I am crazy but it was actually a lot easier than you think. I obviously didn't go and make a 30 lb. turkey but instead bought just a turkey breast. I used some stale hamburger buns to make the stuffing, made a quick pan gravy, microwaved some frozen peas and mashed up some taters and in just over an hour Jordan and I were eating like we were American!!!!

Butter Basted Turkey Breast
Serves 2

1 boneless, skin-on turkey breast
1/4 cup butter, softened
1 Tbsp. parsley, chopped
1 clove of garlic, minced
salt and pepper to taste

Preheat the oven to 400 degrees F.
Place the turkey breast on a cooling rack placed on top of a baking sheet.
In a small bowl combine the butter with the parsley, garlic, salt and pepper.
Using your hands spread the butter all over the turkey breast, including under the skin.
Place the turkey in the oven and roast until cooked through (internal temperature should be 165 degrees C), about 30-40 minutes.
Remove from oven and let rest before slicing.

Skillet Stuffing
Serves 2-4

1 Tbsp. vegetable or olive oil
1/2 Spanish onion, chopped
2 ribs of celery, chopped
1 clove of garlic, chopped
2 tsp. mixed herbs, chopped (you can use whatever you have on hand, parsley, thyme, rosemary)
salt and pepper to taste
4 cups stale bread, cubed
1 cup chicken stock (or more if necessary)

Once the turkey is in the oven, start preparing the stuffing.
Heat a skillet over medium-high heat. Once hot add the oil and the onions. Saute until softened and starting to brown then add the celery and garlic, continue to cook until celery is starting to soften, about 5 minutes then stir in the bread cubes.
Stir in the herbs and season with salt and pepper.
Pour over the stock until the bread is just wet, stirring to combine. Place the skillet in the oven and let bake along with the turkey. Remove when the turkey is done, the stuffing should be nice and crispy on the outside but still soft on the inside.

Quick Pan Gravy

1 Tbsp. butter
1 Tbsp. flour
2-3 cups chicken stock
1 tsp. Worcestershire sauce
drippings from turkey
salt and pepper to taste

Heat a small saucepan over medium heat. Add the butter and let melt. Once melted stir in the flour to form a roux (a paste).
Cook the roux while stirring for one minute then whisk in 2 cups of the stock. Bring to a boil and let thicken then stir in the Worcestershire sauce. Take off the heat until the turkey is done cooking.
Once the turkey is done and resting, place the gravy over low heat and stir in the turkey drippings. Adjust the consistency with some more stock if necessary then season with salt and pepper to taste.
Serve with the rest of your meal.

Eat to the Beat 2011

2011-10-19T11:41:00.001-04:00

Last night I participated in Eat to the Beat a wonderful annual fundraising gala that gathers female chefs from around the city to support Willow Breast Cancer Support Canada. Check out some more info here.

This was my third year participating in this event. Each participating chef prepares a bite size hors d'oeuvre for guests to enjoy. Last year I served BLT Bites; toasted brioche rounds with sundried tomato spread, arugula, roasted garlic aioli and crisp applewood smoked bacon.

photo of my last year's offering courtesy of Eat to the Beat's twitter page

This year, inspired by the season I prepared a Butternut Squash and Apple Soup with a Hint of Maple Syrup.

Because I prepared this soup for 1000 people I don't have the exact recipe but here is a scaled down version that is pretty much the same. I topped the soup off with some sour cream seasoned with sage and chives and some candied pumpkin seeds.

Butternut Squash and Apple Soup with Maple Syrup
Serves 4-6

2 Tbsp. olive oil
1 small spanish onion, chopped
1 rib of celery, chopped
2 cloves of garlic, chopped
1 tsp. fresh chopped ginger
1/2 Tbsp. chopped fresh sage
1 lb. butternute squash, peeled and cut into cubes
1 granny smith apple. peeled, cored and cubed
4 cups (1 L) chicken or vegetable stock
1-2 Tbsp. maple syrup
salt and pepper to taste

Heat a small stock pot over medium-high heat. Add the olive oil, then the onions. Saute the onions until softened and starting to turn golden then add the celery, garlic, ginger and sage. Continue to cook until softened. Add in the squash and apples and continue to cook for a minute longer.
Pour in the stock. it should be enough to cover the vegetables. Bring to a boil then cover and lower the heat. Let simmer until vegetables are soft and tender, about 30-40 minutes.
Using a hand blender, puree the soup until smooth. Stir in maple syrup, salt and pepper to taste.

Sesame Street Cake Pops

2011-10-17T09:24:00.002-04:00

One of my nephews turned two a few weeks ago. He loves Elmo (or "Melmo" as he calls him) so I decided to make him some Elmo cake pops to celebrate.

I followed the basic instructions from the amazing Bakerella's post here but slightly changed things up a bit.

For the eyes instead of the white candy that she used I found candy googly eyes from Wilton at Bulk Barn, you can also purchase them here.

For the nose Bakerella used a whole orange jelly bean. I found it easier to cut the jelly bean in half lengthwise creating a flat and sticky surface to stick the nose on with. If you are going to make these at home make sure to buy smaller jelly beans (like Jelly Belly).

For the fur, Bakerella used a method of using a toothpick to paint the fur on using the candy melts. I found it a little less time consuming to use red sprinkles for the fur. I used the same method and order as Bakerella but when she painted I sprinkled the pops with the sprinkles.

A few days after my nephews birthday I got a call from a friend of my sister-in-law's who asked me if I could make some Elmo cake pops for birthday party she was throwing for her daughters. As well as Elmo she wanted some Cookie Monster pops as well. The method for Cookie Monster was the same, but he didn't have a nose and I used half of a mini chocolate chip cookie instead of the mouth.

Here is how everything turned out:

Warm Roasted Garlic and Caramelized Shallot Dip

2011-10-11T17:15:00.000-04:00

Jord and I attended a pot luck Thanksgiving yesterday. For our contribution I made a delicious Cauliflower and Cheddar Casserole (my Mom's secret recipe...okay its not so secret you can find it on the back of a Campbell's soup can). I also whipped up a delicious warm dip. Unfortunately I did not grab a pic of the dip before it was devoured but I thought it was worth sharing the recipe anyway. This dip is perfect served with crackers, chips or cut up veggies.

Warm Roasted Garlic and Caramelized Shallot Dip
Serves 4-6 as an appetizer

2 heads garlic
2 medium shallots, sliced
1 Tbsp. olive oil
1 package (250g) cream cheese, at room temperature
1/2 cup mayonnaisse
1 tsp. Dijon mustard
a sprinkling of goat cheese
kosher salt and freshly ground pepper to taste

Preheat the oven to 450 degrees F. Using the two heads of garlic, follow my instructions for roasting garlic found here.
While the garlic is roasting, prepare the shallots. Heat a small saute pan over medium-high heat. add 2 tsp. of the olive oil and the shallots. Cook stirring occasionally until starting to brown then lower the heat to low and continue to cook until the shallots are soft and golden brown, about 10 minutes. Remove the shallots to s mixing bowl.
Remove the garlic from the oven and let cool. Turn the temperature of the oven down to 400 degrees F.
Once the garlic is cool enough to handle, remove the soft cloves and mash with a fork. Add the garlic puree to the shallots.
Combine the shallot and garlic mixture with the cream cheese, mayonnaise and Dijon. Season with salt and pepper and transfer to an ovenproof baking dish.
Top the dip with a sprinkling of bread crumbs and a drizzle of the remaining olive oil. Place in the oven and bake until bubbly and hot, about 20 minutes.
ENJOY!

Image Courtesy of www.thegraphicsfairy.com

Eating Las Vegas!

2011-09-22T10:47:00.003-04:00

Jordan and I recently returned from Las Vegas to celebrate Jordan's 30th birthday.

This was my first trip to Vegas and I loved it!!!

Besides lots of shopping, gambling, race car driving and other fun activities the thing we did the most of was EATING!!!!

Our first dinner took place at Thomas Keller's Bouchon. When we sat down we were brought some fresh made baguette and warm pistachios, it was the perfect way to begin a meal. We then started off with a Heirloom Tomato Salad with Mache, Crispy Shallots & a Basil Seed Emulsion and an order of Beignets de Brandade de Morue (salt cod fritters with tomato confit and fried sage). For our mains Jordan ordered the Roasted Leg of Lamb with Lemon-Braised Escarol, Hen-of-the-Woods Mushrooms, Toasted Quinoa & Lamb Jus and I ordered the Roasted Chicken with Sweet Corn, Fingerling Potatoes, Bacon Lardon & Savory-Infused Chicken Jus. I don't usually order chicken in a restaurant but it came highly recommended from the server and I was NOT disappointed. I must say it was the best chicken I have ever eaten. For dessert we were brought a surprise of Chocolate Bouchons (mini chocolate cakes) with Homemade Strawberry Ice cream. DELICIOUS!!!

Jordan's 30th birthday dinner took place at STK in the Cosmopolitan. This place is known more for the social scene then the food but we were definitley not disappointed with our meal. When we sat down we were first brought some delicious hot bread served with some blue cheese butter and chive oil, we were off to a good start. To begin the meal, Jordan and I shared their Shrimp Rice Krispie: three jumbo shrimp served a top of crunchy fried rice then topped with hot bisque right before serving, it was delicious. Jordan and I both went with the 20 oz bone-in rib eye steak for our main (not to share, we each got our own!) and we shared a side of macaroni and cheese and crunchy broccolini. It was typical steak house fare, but it was done to perfection. To celebrate Jordan's big 3-0 birthday we were given a selection of their delicious desserts to enjoy. Even though we both just ate 20 oz of beef we still managed to enjoy the three mini ice cream cones (strawberry, mango and coffee), cheesecake lollipops, creme brulee, and a few other goodies.

For lunch the next day we headed to Mario Batali's Otto Enoteca Pizzeria in The Venetian. We shared an order of Arancini (deep fried risotto balls stuffed with cheese) with fresh made tomato sauce for dipping to start. Jordan then ordered the pepperoni pizza and I went with the pizza of the day, a white pizza base with Burratta cheese, caper berries, chili and fresh parsley. The pizza crust was thin and crispy and was the perfect lunch.

For our final dinner we went to Bobby Flay's Mesa Grill in Caesar's Palace. The restaurants in Vegas sure know how to start off a meal as a basket of freshly made bread (three different kinds) was brought to our table as soon as we sat down. We started our meal with a Shrimp & Roasted Garlic Corn Tamale in a Corn & Cilantro Sauce and Yucatan Chicken tacos with Fire Grilled Red Onions & Peanut-Smoked Chili BBQ Sauce. Jordan then ordered the Fire Roasted Veal Chop with a Horseradish & Maple Glaze served with a Wild Rice Tamale & Sage Butter. I went with the Yucatan Style Grouper with a Blue Crab Succotash Sauce. We also shared the Cornmeal Crusted Chili Relleno with Black Beans, Rice & Cheese as our side. This meal was delicious and after three nights of delicious meals we no longer had room for dessert (until later that night when I went for some watermelon gelato in our hotel!).

After four delicious days of eating in Las Vegas I am now back home eating lettuce.....

Tales from our Garden: Fresh Tomato Sauce

2011-09-01T10:05:00.000-04:00

Our garden definitely has no lack of tomatoes and because we are only two people I needed a way to use up a bunch before they all went bad so last week I decided to whip up some delicious fresh tomato sauce and finished it off with some fresh garden picked basil. I must say it was one of the best tomato sauces I have ever eaten.

Since making this batch a week a go we now have a fresh batch of picked tomatoes, two HUGE bowl fulls to be exact. This weekend I am going to make a super large batch of this sauce and freeze it in individual portions that way we can enjoy our fresh garden tomato sauce all year long.

Fresh Tomato Sauce
Makes about 2 cups of sauce

1 Tbsp. olive oil
1 small yellow onion, chopped
2 cloves of garlic, chopped
10 medium sized plum tomatoes, peeled (see how here) and chopped
salt and pepper to taste
fresh torn basil

Heat a large saute pan over medium high heat. Add the oil, onions and garlic and saute until softened and lightly golden.
Add in the tomatoes, lower the heat and let simmer for 30-45 minutes stirring occasionally until you have a nice thick tomato sauce
Season with salt and pepper to taste and finish with a good sprinkling of fresh torn basil.

How-To: Peeling Tomatoes

2011-08-31T09:42:00.001-04:00

This was one of the first things I was taught in culinary school. It is not often that you need to peel a tomato but this trick comes in handy for the few times that you do.

Step 1: Using a small paring knife, gently pierce the skin on the bottom of a tomato into an "X" shape

Step 2: Plunge the "X"ed tomatoes into a pot of boiling water for about 30-45 seconds

Step 3: Remove the tomatoes from the boiling water and immediately place into a bowl of ice water, let sit for about one minute.

Step 4: Remove tomatoes from the ice water. Starting with the "X" gently pull away the tomato skin, you can use a paring knife to help out.

Peeled tomatoes are perfect for making fresh tomato sauce, recipe here

Best Cookies Ever!!!

2011-08-26T10:54:00.000-04:00

This cookie recipe is based on one that I have used at work, I am not sure where it came from but it is too good not to share. I used Skor bits for this past batch but you can change it up to chocolate chips, white chocolate chips or whatever you heart desires. These cookies are perfectly soft and buttery but still get that crispy edge. Try them and I promise you wont be disappointed.

Best Cookies Ever
Makes about 2 dozen

2 cups all purpose flour
1 tsp salt
1 tsp baking soda
2 sticks unsalted butter
1 cup brown sugar
3/4 cup white sugar
1 tsp vanilla extract
2 Tbsp. water
1 egg
2 cups Skor bits (or just dump in the whole bag like I did)

Preheat your oven to 375 degrees F.
In a large mixing bowl whisk together flour, salt and baking soda. Set aside.
In the bowl of a stand mixer, using the paddle attachment, cream the butter and both sugars together until creamy and smooth. Add vanilla, water and the egg and continue to mix until combined.
With the mixer on low speed, add the flour mixture a little bit at a time until completely combined. Turn the mixer off, remove the bowl and stir in the Skor bits (or whatever you are using).
Using a teaspoon or a small ice cream scoop, place rounds of the cookie dough onto a parchment lined baking sheet spacing the cookies about 1 inch apart.
Place in the oven and bake until light golden brown, about 10-12 minutes.
Remove from oven and allow to cool on a baking rack (or eat while still warm like I do!)

Roasted Potato Salad with Lemon and Dill Dressing

2011-08-11T16:47:00.000-04:00

My favourite thing about summer time is attending BBQs and nothing says Summer BBQ more than potato salad. As much as I LOVE creamy potato salad, this past weekend I decided to make something a a little lighter. I roasted the potatoes before hand to add extra flavour and texture, and the lemon and dill brighten up the dish. I promise you wont miss the mayo!

Roasted Potato Salad with Lemon and Dill Dressing
Serves 6 as a side

3 lbs. baby potatoes, sliced in half lengthwise (I used this bag of coloured baby potatoes)
2 Tbsp. plus 2/3 cup olive oil
1 shallot, finely chopped
1/3 cup lemon juice
zest of 1 lemon
2 tsp. grainy dijon mustard
1 tsp. honey
1/2 cup chopped dill
salt and pepper to taste

Place a large baking sheet in your oven and pre-heat to 450 degrees F.
While the oven is preheating, toss the potatoes with the 2 Tbsp of olive oil and season with salt and pepper in a large mixing bowl
Once the oven is preheated, carefully pull out the baking sheet and pour the seasoned potatoes on the sheet. Place in the oven and roast until cooked through and crispy, flipping halfway through cooking about 25 minutes.
While the potatoes are roasting, whisk together the shallots with the lemon juice, zest, mustard and honey. While whisking slowly pour in the remaining olive oil until the dressing is emulsified. Season with salt and pepper.
Once the potatoes are cooked, transfer into a large mixing bowl, while still warm toss with the dressing and the chopped dill.
The salad can be served warm or at room temperature.

Tales from our Garden: Zucchini Fritters

2011-08-04T09:34:00.000-04:00

Jordan and I took advantage of this past holiday Monday and spent the day lazily lounging in our backyard enjoying the quiet and the beautiful weather.

Mid-afternoon I took a small break from the outdoors to fix us a quick lunch. On my way inside I picked a large zucchini and some parsley from our garden. I got inside and decided to whip up a quick batch of zucchini fritters (kind of like a potato latke but with zucchini instead of potato)

They were the perfect light lunch to enjoy outdoors with a nice cold glass of white wine. It was a perfect afternoon!

Zucchini Fritters (adapted from a recipe in Martha Stewart Living)
Makes about 6 large fritters

1 medium sized zucchini
1/4 of a Spanish onion
2 Tbsp. chopped Italian parsley
1 Tbsp. parmesan cheese
2 Tbsp. flour
1 large egg
the zest of 1 lemon
salt and pepper to taste
olive oil for frying

Using the large side of a box grater, grate the zucchini and onion onto a large, clean tea towel. Squeeze any excess moisture out from the zucchini and onion using the towel and then empty out into a large mixing bowl.
Combine the zucchini and onion with the parsley, cheese, flour, egg, lemon zest and salt and pepper.
Heat a large saute pan over medium-high heat. Once heated pour in enough olive oil to cover the bottom of the pan. Spoon in mounds of the zucchini mixture, flattening with the back of the spoon.
Cook until crisp on both sides, about 2-3 minutes a side and transfer to a paper towel lined plate.
Sprinkle with some sea salt and serve.

Tales from our Garden: Zucchini, Ricotta and Lemon Flatbread

2011-07-31T15:48:00.000-04:00

Our zucchini is growing like crazy!!! Check out these gigantos:

This weekend I used up some zucchini in a zucchini-date loaf and last night I used up some more in a delicious and simple zucchini flat bread to accompany some pasta for dinner.

Zucchini Flatbread
Serves 4 as an accompaniment to a meal

1 cup ricotta cheese
1 large clove of garlic, chopped
zest of 1 lemon
small handful of parsley, chopped
1 store bought pizza or flat bread crust
1 green zucchini, sliced into rounds
1/2 red onion, sliced
drizzle of olive oil
salt and pepper

Preheat the oven to 425 degrees F.
In a mixing bowl, stir together the ricotta cheese, garlic, lemon zest and parsley. Season with salt and pepper.
Place the crust onto a baking sheet drizzled with olive oil. Spread the ricotta mixture onto the crust and top with the zucchini rounds and red onion.
Drizzle the flatbread with some more olive oil and place in the oven. Bake until the crust is golden and crisp and the cheese is bubbly, about 15 minutes.
Enjoy!

Fruity and Refreshing Ice Pops!!!

2011-07-27T22:53:00.000-04:00

The other night I took my new Zoku Ice Pop Maker for a spin using some delicious raspberries from my garden. I made six ice pops in two different flavours, both featuring the freshly picked berries; Raspberry-Lime and Raspberry-Kiwi!

For the first flavour I prepared some homemade limeade. I combined 1/2 cup of water with 1/2 cup of sugar in a small saucepot to create a simple syrup. I placed the pot over medium-low heat and heated until the sugar was dissolved. I then combined the sugar mixture with 1/2 cup of fresh lime juice and 2 cups of ice cold water. Once I had my limeade prepared, I stuck some whole raspberries onto the wall of my ice pop maker, then proceeded to pour in my limeade and waited until they froze.

For the second flavour, I pureed 1 cup of raspberries with 1 sliced kiwi and 1 cup of water and about one Tbsp. of sugar (the amount of sugar will depend on the sweetness of your fruit).I then passed the puree through a strainer and let it chill. I then lined my ice pop maker with some freshly sliced kiwis before pouring in the fruit puree.

If you don't have one of these fantastic little gadgets, you can use traditional ice pop molds and wait for them to freeze overnight.

Look how pretty they look! They were also delicious and perfect for a warm summer night!

This new gadget is certainly helping me to get in my daily fruit servings and offers a healthier summer time snack then ice cream!!! I can't wait for the next round.....

Look What I Got!!!

2011-07-24T21:43:00.003-04:00

I apologize for the lack of posting. Lately things have been pretty crazy at work with a kid's cooking camp one week and then a teen cooking camp the next! Things have settled down and I will be back to regular posting.

In the meantime check out this amazing new gadget I just picked up for myself:

The Zoku Quick Pop Maker allows you to make ice pops in 7-9 minutes!!! I am so excited to try out exciting flavours and combinations and will be sure to post all my experiments. In the meantime check out their website here.

In The GTA you can purchase your own Zoku Ice Pop maker at Nella Cucina.

Stay tuned....

Steak Sandwiches x 2

2011-07-04T10:56:00.000-04:00

When I first started dating my now husband (Jordan) his tastes were pretty steak and potatoes, literally! Although over the past 6 years I have gotten him to expand his palate there are still some things I can't get him to budge on (like fancy cheese). The other night I decided to make steak sandwiches for dinner, the only problem is that when I think of steak sandwiches I think of fancy toppings like blue cheese, caramelized onion and arugula and Jordan thinks of steak and barbecue sauce. Tonight, to satisfy both of us I made two different sandwiches, a fancy steak sandwich and a not so fancy one.

I topped my sandwich with a horseradish and blue cheese cream, caramelized onions and arugula and for Jordan I did a simple sandwich with barbecue sauce and sauteed onions and peppers.

I simply grilled the steak up on the barbecue then let it rest before thinly slicing it and placing it on some nice bread and topping with our desired toppings.

Here are the recipes for the toppings:

Simple Homemade Barbecue Sauce

1 Tbsp. vegetable oil
1 small onion, chopped
2 cloves of garlic, chopped
1 Tbsp. tomato paste
1 small can (398 ml) diced tomatoes
1/4 cup brown sugar
1 Tbsp. Worcestershire sauce
1/4 cup white vinegar

Heat a medium saucepan over medium-high heat. Add oil then add the onion and garlic and cook until the onion is translucent.
Stir in the tomato paste and cook for 1 minute then stir in the diced tomatoes, brown sugar, Worcestershire sauce and white vinegar.
Bring to a boil, then lower the heat, cover and let simmer for 30 minutes. Using a hand blender puree until smooth. Season with salt and pepper.
Once cool, store in an airtight container in the refrigerator for up to a week.

Perfect Caramelized Onions

1 Tbsp. vegetable oil
1 large Vidalia onion, sliced

Heat a large saute pan over high heat, once hot add the oil and swirl to coat the pan then add the onions.
Cook the onions over high heat and cook until starting to brown, stirring occasionally. It will look like they are going to burn, this is okay. This is the sugar releasing from the onions, you need this for proper caramelizing. This will take about 5 minutes.
Once the onions are browned, lower the heat to medium low and continue to cook for 30 minutes, stirring occasionally.
The onions are done when they are wilted, golden brown and syrupy.

Horseradish and Blue Cheese Cream

1/4 cup crumbled blue cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp. chopped chives
1 Tbsp. horseradish
1 tsp. Dijon mustard
salt and pepper to taste

Place all the ingredients in the bowl of a food processor and blend until smooth.
Season with salt and pepper to taste.
Can be stored in an airtight container in the refrigerator for up to two weeks.

I Scream, You Scream.....

2011-06-29T09:15:00.000-04:00

My sister-in-law just graduated from school as a Doctor of Chiropractic. To celebrate the occasion my in-laws threw a fabulous party. Most of the party was catered but my mother-in-law asked me to help out with the dessert table.

Inspired by a post by Amy Atlas (here), we decided to put together an ice cream sundae bar. We got various ice cream flavours, and stored them in large ice buckets and then filled a table with various glass vessels full of toppings that included: chocolate sauce, sprinkles, cookies, candies and much, much more!

In addition to the ice cream I wanted to make another little treat. Inspired by my previous post (here) and Bakerella's post (here) I decided to make Ice Cream Cone Cake Pops. They were SUPER cute!

Check them out:

The party was so much fun and the dessert was a HUGE hit! Congrats Deb!!!

Smoky Chipotle and Lime Flank Steak Tacos

2011-06-17T09:34:00.000-04:00

The other night I had a craving for tacos, but not the ground beef and crispy shell mess that my husband loves, I wanted traditional tacos with fresh corn tortillas, grilled steak and fresh toppings.

I chose to use a flank steak. I marinaded the steak the night before, then we grilled it up on the BBQ, before slicing it up and serving it with tortillas and traditional taco toppings. YUM!

Smoky Chipotle and Lime Flank Steak
Serves 4

1 flank steak (about 2 lbs.)
1/2 cup smoky BBQ sauce (like this one)
juice and zest of 2 limes
2 Tbsp. honey
1-2 Tbsp. pureed chipotle in adobo sauce (use more or less depending on your taste)
1 Tbsp. olive oil

Place the steak into a large zip-lock bag.
Whisk together the remaining ingredients and pour over the steak. Make sure the steak is covered and refrigerate over night.
Before grilling, remove the steak from the fridge to take the chill off.
Heat your grill to high heat. Remove the steak from the marinade and grill until cooked to desired doneness (about 4 minutes per side for medium rare).
While the steak is grilling, pour the extra marinade into a small saucepan. Place over medium-high heat on the stove and bring to a boil, lower heat and let simmer for about 5 minutes.
Remove the steak from the grill and allow to rest for 5-10 minutes before slicing. Thinly slice the steak and serve with your choice of taco accompaniments including the sauce made from the leftover marinade.

Strawberry Macarons

2011-06-15T11:22:00.002-04:00

This past weekend my friend asked me to make some macarons for a bridal shower she was throwing. Macarons can be very temperamental but I was very happy with the way they turned out.

Last night, after flipping through the channels only to find nothing interesting on TV, I headed into the kitchen and decided to make a batch for myself with the leftover ingredients. Inspired by the bright pink peonies I picked from my garden a few days ago, I went with a pink cookie with a strawberry frosting for the center.

For the cookies I used Bakerella's recipe found here.

For the filling I made a delicious, yet rich strawberry frosting. Here is the recipe:

Strawberry Frosting (For cookies, cakes, cupcakes and eating off a spoon)

Makes about 2 cups

1 stick (1/2 cup) butter, at room temperature
2 Tbsp. good quality strawberry preserves
1- 1.5 cups icing sugar

Place the butter in the bowl of a stand mixer with a paddle attachment and mix until fluffy.
Stop the machine and add the preserves. Mix until combined.
Turn the machine to low, and while running, slowly add the icing sugar, 1/2 cup at a time until desired consistency is achieved. The more sugar you add the more dense the frosting.
Turn the machine to high and mix for another minute until fluffy.

Tales from our Garden: Roasted Garlic Caesar Salad

2011-06-14T10:02:00.001-04:00

The time has come to finally pick some of the vegetables that we planted and I could not be more excited!

We planted three types of lettuce - Green Romaine, Red Romaine and Boston. All three are growing at a rapid pace so after researching on the internet I found out that I can pick some of the outer leaves of lettuce while the plants are still young and the plant will continue to grow. Yesterday, I headed out to the garden and plucked a bunch of leaves off of each of my Green Romaine plants.

The lettuce right before I picked it

When I think of Romaine lettuce I automatically think of Caesar salad so that is exactly what I made with my garden pickings.

Here is my recipe for Caesar salad. I like to roast the garlic for the dressing instead of using it raw. I love the sweetness of roasted garlic, and the fact that I don't have to chew a pack of gum after eating it.

Roasted Garlic Caesar Salad
Serves 4

1 head of garlic
1 egg (traditionally a coddled egg is used)
2 Tbsp. lemon juice
2 tsp. Dijon mustard
2 tsp. anchovy paste (can be replaced with 1 Tbsp. Worcestershire sauce)
1/3 cup good quality olive oil
1/4 cup freshly grated Parmesan cheese, plus more for garnish
salt and freshly ground pepper
2 heads of romaine lettuce, ripped or cut into small pieces
homemade or store bought croutons
4 slices of bacon or pancetta, cooked until crisp and crumbled

Pre-heat the oven to 450 degrees F.
Follow my instructions on How-To: Roast Garlic.
In the bowl of a food processor place the egg, lemon juice, Dijon and anchovy paste. Turn the machine on and slowly drizzle the olive oil through the feed tube until the mixture is thick and emulsified.
Turn the machine off and add in the parmesan cheese and the roasted garlic paste, pulse the machine until just combined. Season with salt and pepper to taste.
In a large salad bowl toss the lettuce, croutons and bacon with your desired amount of dressing.Top with some more Parmesan and serve.

*Tip: If you are worried about using a raw egg, or you just want to make the process quicker you can replace the egg and olive oil with 3/4 cup of store bought mayonnaise (I love Hellman's Half the Fat). Simply stir the mayo together with the lemon juice, Dijon, anchovy paste/Worcestershire, parmesan, garlic, salt and pepper.

Delicious Lamb Marinade

2011-06-09T11:21:00.000-04:00

Last week I taught a Cottage Entertaining class at work. The chef for the night, Sandra Katsiou developed an amazingly delicious leg of lamb recipe for the class. I have been dreaming about the lamb ever since so I decided to make it tonight. A leg of lamb is too large just for the two of us, so I used the marinade on some lamb chops. I served it up with some salad and it was perfect summer evening dinner.

Sandra's Lamb Marinade

1/2 cup honey
1/4 cup regular dijon mustard
1 Tbsp. grainy dijon mustard
1/4 cup olive oil
1/4 cup fresh mint, chopped
1/4 cup fresh rosemary, chopped
2 shallots, minced
6 cloves of garlic, minced
1 tsp. cumin seeds
the juice of 2 lemons
salt and pepper to taste

In a mixing bowl, whisk together all the ingredients until combined.
Pour all but 3 Tbsp. of the marinade into a zip lock bag with the lamb and let marinade for at least 1 hour or overnight.
Grill your lamb on the BBQ, basting with the reserved marinade.

How-To: Oreo Pops!

2011-06-07T09:24:00.000-04:00

Desserts on a stick are the newest trend, and one that I LOVE! Oreo pops are a new one that I have seen popping up around the blog world. This weekend my sis-in law and I decided to whip some up. They were super quick and easy and only required 3 ingredients. *Please note: doubled stuffed Oreos work the best but we also experimented with some Fudgee-O's which were equally delicious!

Check out this quick how-to:

1. Take a lollipop stick or skewer and push it through the cream center of an Oreo cookie, making sure to only go 3/4 of the way up.

2. Melt some chocolate (we used white). Using a spoon to help, cover the cookie with the melted chocolate.

3. Place on a parchment lined baking sheet and sprinkle with sprinkles or any other decoration of your choice.

4. Repeat with the remaining Oreos and place in the fridge to harden.

5. ENJOY!

click to enlarge

Crab Cake Sliders

2011-05-26T20:29:00.003-04:00

Whenever I travel to the states I always make sure to visit The Cheesecake Factory. I know it isn't exactly a gourmet restaurant, but there is just something comforting about it that always draws me in. One of my favourite Cheesecake dishes is their Crab Cake Sandwich; a large crab cake sandwiched between a brioche bun and topped with crisp lettuce, fresh tomato and tartar sauce. Delicious, right? Well tonight, I decided to make my own version of the sandwich except that I made it miniature; Introducing The Crab Cake Slider!!!

These sliders are perfect for entertaining or a delicious week night treat as I enjoyed them tonight! Enjoy!

Crab Cake Sliders
Makes 8 Sliders

1/2 lb. fresh crab claw meat, picked through for shells
1 Tbsp. Hellman's Half the Fat mayonnaise
2 Tbsp.chopped chives
1 tsp. Frank's Red Hot hot sauce
1 tsp. dijon mustard
1 egg, beaten
bread crumbs
panko bread crumbs for dredging
salt and pepper to taste
2 Tbsp. melted butter
8 slider buns
Boston lettuce leaves, sliced tomatoes and tartar sauce (recipe below) for garnish

1. In a large mixing bowl gently mix together crab meat, mayo, chives, hot sauce, dijon, egg and bread crumbs until just combined, be careful not to break up crab meat too much. Place the panko bread crumbs in a shallow dish, season with salt and pepper and set aside.
2. Using your hands, form crab mixture into small slider patties, dredge in the seasoned panko and place on a a gently greased baking sheet. Repeat until entire mixture is used. Chill the sliders in the fridge for about 15-20 minutes (this will help hold them together when cooking)
3. Pre-heat your ovens broiler. Brush the tops of the crab cakes with some melted butter and place in the oven for 5 minutes, the tops should be golden brown. Remove the pan from the oven, flip the cakes over and brush with some more melted butter. Return to the oven and bake for an additional 3 minutes.
4. Spread a little tartar sauce on the bottom of a slider bun, top with some shredded lettuce, a slice of tomato and a crab cake, top with the bun top. Repeat with remaining cakes and buns.

Not Your Average Tartar Sauce
Makes about 1 cup (you will have leftovers)

3/4 cup Hellman's Half the Fat mayonnaise
1/2 tsp Old Bay seasoning
2 tsp. capers, roughly chopped
2 tsp. dill relish
1 tsp. grainy dijon mustard
zest of 1 lemon
squeeze of lemon juice
hot sauce to taste
salt and pepper to taste

1. In a small mixing bowl combine all ingredients. Season with salt and pepper to taste.

Tales from our Garden

2011-05-25T15:43:00.001-04:00

Welcome to the first edition of Tales from our Garden!

The past owners of our house were really into gardening and we were lucky to inherit their wonderfully landscaped backyard complete with beautiful flowers, plants and a great vegetable garden. Most vegetables are annuals and have to be replanted every year, so after a few long weeks researching on google, and a trip to a local nursery, we took advantage of the warm long weekend and got to work!

Here is picture of what we planted:

In the garden: Three types of tomatoes, two types of bell peppers, zucchini, cucumber, leeks, green onions, 4 types of lettuce, basil, sage, rosemary, parsley, thyme and strawberries!

In addition to what we planted, we were also pleasantly surprised to find a few perennial herbs and vegetables hidden around the garden:

We found this overgrown asparagus plant which was a great surprise since asparagus is one of my favourite vegetables. Did you know that asparagus can grow up to 5 ft?!?!

We also found beautiful herb plants like chives, mint and oregano.

Be sure to keep checking back as I will keep you updated on the progress of the vegetables as well as delicious recipes to accompany them!

Quick Meal: Pizza-nini

2011-05-19T10:24:00.001-04:00

Last night was one of those evenings where I had an hour after getting home from work to not only make dinner but eat it too as we had an appointment to get to. I didn't want to just go through the drive through on my way home so I whipped up something I have made before that is super simple, delicious and you don't even need to turn on your oven.

A pizza-nini is essentially, a panini made out of pizza ingredients. I use store bought pizza crust and spread on my favourite toppings. Instead of baking the pizza in the oven, I fold it in half, brush it with some olive oil and grill it on my panini press until the cheese is all melted and then eat it like a sandwich.

You can go classic with cheese and tomato sauce like this pizza-nini for my hubby:

Or you can get a little fancier like this proscuitto, ricotta, fig and arugula one for me:

Get creative!

To round out the meal serve with a salad and you have a quick and delicious dinner in no time. These are great for entertaining and make great appetizers or hors d'oeuvres when cut up into bite size pieces.
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I'll be back....

2011-05-16T11:01:00.000-04:00

To all my followers I apologize for the lack of posting recently. I was on vacation and then had some family obligations which kept me busy, but I promise to be back in full force tomorrow!

In other news, we bought a new BBQ this weekend so be sure to keep checking back for great summer BBQ recipes!!!

Passover Recipe: Roasted Sweet Potato Salad

2011-04-19T10:27:00.000-04:00

Last night marked the official start of Passover so I spent yesterday in the kitchen helping my mother with the cooking for the first Seder. My mom is pretty much a Seder pro at this point and has got the chicken soup and brisket down to an art so she left me in charge of the side dishes.

This dish was new this year, but will definitley become part of our regular Seder repertoire. It is served at room temperature which makes leftovers perfect to take to work for lunch instead of the typical matzah and cheese which ends up being crumbs by the time lunch hour rolls around.

Roasted Sweet Potato Salad
Serves 12 as a side dish

4 lbs. sweet potatoes, peeled and cut into cubes
1 Tbsp. plus 1/4 cup olive oil
2 Tbsp. maple syrup
juice of one orange
juice of one lemon
1/2 tsp. cinnamon
pinch of nutmeg
1 cup Italian flat leaf parsley, roughly chopped
3 green onions, white and green, thinly slice
1 cup pecans, toasted and roughly chopped
1 cup golden raisins
salt and pepper

1. Pre-heat the oven to 400 degrees F.
2. In a large mixing bowl, toss the sweet potato with 1 tbsp. of the olive oil and salt and pepper. Place onto a baking sheet and roast until golden and tender, tossing halfway through, about 30 minutes.
3. Meanwhile, whisk together remaining olive oil, maple syrup, orange juice, lemon juice, cinnamon and nutmeg. Season with salt and pepper and set aside.
4. Remove potatoes from oven and slightly cool.
5. While still warm, toss potatoes with parsley, onions, pecans and raisins. Pour the dressing on top and set aside.
6. Serve warm or at room temperature.

Ravioli with Sweet Corn, Leeks and Bacon

2011-04-15T09:28:00.001-04:00

With its bright colours and light sauce this pasta dish is a delicious way to welcome spring!!!

This sauce goes great with fresh Fettuccine as well.

Ravioli with Sweet Corn, Leeks and Bacon
Serves 4

4 ears of corn, shucked, kernels removed
1 cup vegetable broth
1/4 cup cream
4 slices of bacon, chopped
2 leeks, sliced
2 cloves of garlic, minced
2 sprigs of thyme, leaves removed and roughly chopped
1 red pepper, diced
1 lb. package of ricotta and spinach ravioli
Kosher salt and freshly ground pepper
Hot sauce to taste
½ cup flat leaf parsley, chopped
Freshly grated Parmesan cheese

Bring a pot of salted water to a boil.
In the meantime, in a blender or food processor combine 1 cup of the corn kernels with the broth and cream. Blend until combined and set aside.
Heat a large sauté pan over medium high heat, add the bacon and cook until just starting to crisp. Add the leeks, garlic and thyme. Cook until softened and the leeks are lightly brown, about 3 minutes.
Stir in the red pepper and remaining cornand cook until pepper is soft and corn is cooked through about 3-5 minutes. Pour in the broth mixture, stirring to combine. Lower heat and let simmer while you cook the pasta.
Cook the pasta in the boiling water according to package directions, drain and set aside.
Check the seasoning of the sauce and adjust with salt, pepper and hot sauce, stir in parsley. Toss the seasoned sauce with the drained pasta and top freshly grated Parmesan cheese before serving.

ENJOY!

Weekday Cooking: Peanut Chicken Stir Fry

2011-04-07T23:32:00.000-04:00

I had a friend ask me the other day how she can make the process of making dinner during the week easier. Like a lot of us she was having a hard time getting home from work at 6pm and then having to come up with a delicious and hot dinner in a reasonable amount of time. The key to being able to cook fast is to plan ahead. I know it is easier said then done but if you can plan your meals at the beginning of the week and have all the ingredients available it will make the process much easier. A great weekday meal is stir fry. It is perfect because if you have time the night before, you can slice the protein, cut up all the veggies and have the sauce ready to go all in separate containers in the fridge. When you get home from work all you have to do is cook some rice and toss everything together in a pan.

This stir fry is delicious and is very versatile. Feel free to switch up the chicken with anything you have on hand like beef, shrimp or tofu, and to add any veggies you want or have on hand.

This stir fry is perfect with some steamed rice or noodles or as I made it tonight as a filling for lettuce wraps.

Peanut Chicken Stir-Fry
Serves 4

2 tsp. cornstarch
1 Tbsp. mirin (Japanese cooking wine, you can use sherry or any sweet wine you have)
2 Tbsp. water
1 Tbsp. soy sauce
1 Tbsp. hoisin sauce
2 Tbsp. oyster sauce (I used vegetarian oyster sauce)
1 tsp. sesame oil
1 tsp. sugar
2 Tbsp. vegetable oil
1 1/2 lbs. boneless, skinless chicken thighs or breasts, cut into small cubes
1 tsp. minced ginger
2 cloves of garlic, minced
4 green onions, sliced
1 red pepper, chopped
1 cup shitake mushrooms, sliced
1 (8oz) can, sliced bamboo shoots, rinsed and drained
1 (8oz) can, sliced water chestnuts, rinsed and drained
1 cup roasted peanuts

1. In a small bowl whisk together cornstarch, mirin, water, soy sauce, hoisin sauce, oyster sauce, sesame oil and sugar. Set aside.
2. Heat a wok or a large skillet over medium-high heat. Once hot add 1 Tbsp. of the oil and chicken and stir fry until almost cooked through, about 3 minutes. Remove from the pan and set aside.
3. In the same pan add the remaining oil, ginger, garlic and onion and stir fry until softened and fragrant. Add the mushrooms, peppers, bamboo shoots, water chestnuts and peanuts and stir-fry for a minute longer. Add the chicken back into the pan and pour over the stir-fry sauce. Cook until the chicken is cooked through and sauce has thickened, about 2 minutes.
4. Remove from heat and serve with steamed rice or wrap up in crisp iceberg lettuce leaves.

I am now Tweeting!!!!

2011-04-07T14:28:00.001-04:00

I have now entered into the year 2011 and officially joined Twitter.

Make sure to follow me @elyseleanna to keep up to date with my blog posts as well as other quick tips for the kitchen!

"You Can't Beat a Babka!"

2011-04-05T11:59:00.000-04:00

For those of you who are Seinfeld fans you will know what I am talking about when I say "you can't beat a babka". It was my Mom's birthday this weekend so my family gathered for a celebratory brunch. My mom requested a French Toast Casserole but I wanted to bring something else as well. Instead of heading out to a bakery only to be left with a cinnamon babka with a hair on it like Jerry and Elaine I decided to make my own chocolate babka. I found a great recipe from Martha Stewart and went to work. The best part was that the recipe makes 3 loaves and the loaves can be frozen prior to baking, so now I have a couple of babkas in my freezer ready to go for a last minute event.

This babka was delicious!!! It was super chocolaty and the streusel topping finished it off perfectly. If you have a free afternoon, I highly recommend getting in the kitchen to make some of this chocolate babka!

Find the recipe here: http://www.marthastewart.com/312994/chocolate-babka

Deb, from Smitten Kitchen also attempted the recipe, which you can find here: http://smittenkitchen.com/2007/09/mmm-bab-bee-bab-ka/ , her post includes some pictures which helped make the recipe a little easier.

Hearty Kale, Sausage and White Bean Soup

2011-04-02T18:24:00.000-04:00

I know it is Spring, but it is still pretty chilly out so I decided to warm up with a hearty soup for dinner tonight. This soup is delicious, filling and nutritious!

Hearty Kale, Sausage and White Bean Soup
Serves 4

2 chicken or turkey sausage links, casings removed
1 tsp. plus 2 tsp. olive oil
1 spanish onion, chopped
1 clove of garlic, minced
1/2 tsp. red chili flakes
1 tsp. paprika
6 cups chicken or vegetable broth
1 small bunch of kale, roughly chopped
1 can white cannelinni beans, drained and rinsed
salt and pepper to taste
Parmesan cheese for garnish

1. Heat a large sauce pot over medium-high heat. Add the 1 tsp of olive oil and the sausage and cook, crumbling with a wooden spoon until cooked through, about 4 minutes. Using a slotted spoon remove the sausage to a bowl and set aside.
2. In the same pot add the remaining oil, onions and garlic. Saute until onion is soft, lower heat and continue to cook until onions are golden and caramelized. Stir in red chili flakes and paprika and cook for 30 seconds more.
3. Pour in chicken broth and bring to a boil, add kale and beans and simmer until kale is wilted.
4. Add in sausage with its juices and continue to simmer for five minutes.
5. Skim off any excess fat from the top of the soup, season with salt and pepper and serve with a sprinkling of Parmesan on top.

ENJOY!

Spider-man Cake!

2011-03-27T21:33:00.000-04:00

My nephew Jonah turned 4 this weekend! This year he requested a Spider-Man cake.

Here are a few pictures I took during the making of the cake and the end result:

HAPPY BIRTHDAY JONAH! I LOVE YOU!!!

Dinner for One: Bruschetta Chicken

2011-03-24T21:03:00.001-04:00

The hubby was working late tonight so I was on my own for dinner. I usually take this opportunity to order in some take out but I have been eating out a lot lately so I decided instead to whip up something easy for myself. I make this dish often, it is incredibly simple, yet incredibly delicious. It is simply bruschetta, minus the bread, using a breaded chicken cutlet as the base.

Chicken Bruschetta
Serves 1 with leftovers, or 2

1 tsp. plus 2 Tbsp. olive oil
1 large clove of garlic, minced
4 vine ripened tomatoes, roughly chopped
a few basil leaves, torn
2 boneless, skinless chicken breasts
1/2 cup flour
1 egg, beaten
1/2 cup seasoned bread crumbs
salt and pepper

1. In a small saute pan add 1 tsp. of the olive oil and the minced garlic. Place over medium high heat and cook until garlic starts to become golden. Immediately remove from heat and pour over the chopped tomatoes. Stir to combine, season with salt and pepper and set aside.
2. Place the chicken breasts in between 2 pieces of saran wrap. Using a mallet, frying pan or rolling pin, pound the chicken into thin cutlets.
3. Separate the flour, egg and bread crumbs into three separate bowls. Season the flour with salt and pepper. Dredge the chicken pieces first in the flour, then the beaten egg, followed by the bread crumbs. Set aside.
4. Heat a large fry pan over medium-heat. Add the remaining 2 Tbsp. of olive oil into the pan and swirl to coat. Pan fry the chicken breasts until golden and cooked through, about 3 minutes a side.
4. Place the chicken onto a plate or serving platter and top with the tomato mixture. Top with the torn basil.

Tonight I served the chicken breast on top of some baby arugula and threw some goat cheese on top! Delish!

Kitchen Must Haves

2011-03-24T11:48:00.001-04:00

I have been suffering from a cold for the past week so I haven't been in the kitchen very much unless it was to heat up some soup. I apologize for the lack of cooking posts, but am going to take this opportunity to write a post about my favourite kitchen products, and what I think every basic kitchen should have.

Here goes:

A Good Chef''s Knife:

Photo courtesy of www.macknife.ca

Also known as a French knife, a good quality Chef's knife is the basis for all cooking. I would recommend a knife in an 8 - 10 inch range. There are so many great brands out there so test them out and see which one feels the best in your hand. In order to get the best use out of your knife, it is important to keep it sharp. Get it professionally sharpened every few months and purchase a honing steel to maintain it's edge between sharpening. A good qulaity, sharp knife will guarantee easier prep and believe it or not is actually safer than using a dull knife!

A Large Stainless Steel Frying Pan:

Whether you are searing a beef tenderloin or scrambling some eggs a stainless steel frying pan is perfect for various uses. Look for a pan with an aluminum core to help evenly distribute the heat.

An Enameled Cast Iron French Oven:

Not just pretty, a French oven can withstand high temperatures which makes it perfect for on top of the stove as well as in the oven. French ovens are a necessity when braising and slow cooking. Although they may be on the pricier side, a good quality one will last a lifetime, and can even be passed down from generation to generation.

Plastic and Wooden Cutting Boards:

If you own a glass or stone cutting board put it aside to use as a display board for cheese and antipasto. These types of boards, ruin your knives, and stone can hold on to bacteria if not properly sealed. The softness of plastic and wood is perfect for maintaining your knives sharpness, as well plastic boards can be placed in the dishwasher to make sure they are perfectly sanitized. I keep my plastic boards for use with raw and smelly foods like meat, fish and garlic and use my wooden boards for vegetable prep. Wash your wooden boards by hand with soap and warm water.

Useful Appliances:

It is very easy to get carried away with appliances. I have found myself with a cupboard full of appliances like an ice cream maker, waffle iron and rice cooker. Although I love them, they have very limited uses. I am fortunate enough to have the cupboard and basement space to store them when I am not using them, but if you are limited on space try to limit your appliances to these three: a hand blender, a food processor and a hand mixer. These appliances have multiple uses and will help speed things up in the kitchen. A hand blender is great for pureeing soups right in the pot and making smoothies, a food processor is the perfect tool to grate cheese or whip up a quick dip and a hand mixer is the ultimate tool for baking.

If you live in the GTA a great place to purchase these, as well as other great products is Nella Cucina. Located on Bathurst just north of Bloor this place is a mecca of restaurant and kitchen supplies (and I'm not just saying that because I work there!)

Nella Cucina
876 Bathurst Street
Toronto, Onto
M5R 3G3
416.922.9055
www.nellacucina.ca

Quick and Easy Dinner: BBQ Pulled Chicken Quesadillas

2011-03-17T16:51:00.000-04:00

After a long day at work I want to be able to whip up something quick, yet satisfying for dinner. My husband loves my BBQ Pulled Chicken, but last night I was in the mood for Mexican. So I mixed the two together and made BBQ Pulled Chicken Quesadillas!!! They were super easy, but super tasty!

BBQ Pulled Chicken Quesadillas
Makes 4 Quesadillas

1 recipe of BBQ Pulled Chicken
4 large flour tortillas
1 cup shredded cheddar or Monterey Jack cheese, or a mix of both
2 green onions, sliced
Salsa, Guacamole and Sour Cream for serving

Prepare the BBQ Pulled Chicken according to the recipe.
Lay the tortillas out on a work surface. On the bottom half of each tortilla top with 1/4 of the chicken mixture, 1/4 cup of cheese, and a sprinkling of green onion. Fold the tortillas in half, making a half moon shape and set aside.
Heat a non-stick skillet over medium-high heat. Place a quesadilla into the skillet and grill until golden and cheese is melted, about 2 minutes a side. Repeat with remaining quesadillas.
Serve with salsa, guacamole and sour cream.

Quick Guacamole: In a large mixing bowl, or a mortar and pestle mash 2 avocados with, 1/4 cup chopped red onion, 1 clove of minced garlic, 1 chopped roma tomato, 1 chopped jalapeno (optional), the juice of 1 lime and a pinch of salt OR for an even quicker Guacamole, mash 2 avocados with 1/3 cup of already prepared salsa.

Cheesy Chorizo Strata

2011-03-15T16:30:00.001-04:00

One of my favorite brunch dishes to make is a strata, which is kind of a savoury french toast casserole. It is the perfect dish to prepare when hosting a brunch because it can be completely made the night before, and then you just pop it in the oven before guests arrive and you are good to go. You can completely customize this recipe by replacing the sausage, cheese and veggies with pretty much anything you wish!

Cheesy Chorizo Strata
Serves 8

1lb. loaf of French bread, sliced
4 eggs
3/4 cup milk
1 tsp. paprika
1 tsp. dry mustard
1/2 lb. smoked chorizo, cut into small cubes (make sure to use the Spanish smoked chorizo, and not the Mexican chorizo, which is raw)
1 red pepper, chopped
3 green onions, thinly sliced
1 cup grated white cheddar cheese
1 cup grated Monterey Jack cheese (I used a cheese with hot peppers in it)
salt and pepper to taste

Grease a large casserole dish.
Slice the bread into about 32 slices and arrange into the casserole dish.You will probably have about 2 layers of bread.
Top the bread with the chopped chorizo, peppers, onions and shredded cheese.
In a mixing bowl whisk together the eggs, milk, mustard, paparika, salt and pepper.
Pour the egg mixture over the bread, pressing down to make sure all the bread is covered. Wrap with saran wrap and refrigerate overnight. (If you don't want to wait that long, you can let it rest for 20 minutes).
When ready, place the strata in a 375 degree oven and bake until set, about 1 hour.
ENJOY!

Whoopie Pies

2011-02-20T18:54:00.001-05:00

Lately, it seems that everywhere I look I see Whoopie Pies! At first I wondered "what the heck is a whoopie pie?". After some research, I found out that Whoopie Pies are just a creamy filling sandwiched between cake like cookies and they are becoming super trendy.So now that I knew what all the hype was about, it was time for me to make my own. The flavour combinations are endless, and I had a really hard time deciding what flavour to make when I noticed the dozen clementines in a bowl on my kitchen counter. I decided on a clementine cake with a creamy clementine buttercream filling! They turned out great!!! After the success of these, I am ready to get back into the kitchen and try out some more. What flavour should I make next?

Clementine Whoopie Pies

Makes about 18 bite size pies

For the Cake:

1 cup (200 grams or 7 ounces) sugar
1 cup (2 sticks) butter
zest and juice from 2 clementines
½ cup buttermilk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

For the icing:

1 cup (2 sticks)
3 cups icing sugar
Juice and zest from 1 clementine
1 tsp. vanilla

Pre-heat oven to 350 degrees F.
In a small bowl sift together flour, baking powder, baking soda and salt, set aside. In a measuring cup, place juice of clementines (you should have about ¼ cup) combine with buttermilk, set aside.
Using a stand or hand mixer cream together butter, sugar and zest. Mix in half of the flour mixture, followed by half of the buttermilk mixture. Repeat. Mix until thoroughly combined but don’t over mix.
Using a mini ice cream scoop, scoop the batter into rounds onto a parchment lined baking sheet.
Place the tray in the oven and bake until set, about 12 minutes.
Remove the cakes from the oven and let cool.
While cooling, prepare the icing. Beat the butter until fluffy, continue mixing while adding in the icing sugar. Mix until combined then mix in the zest, juice and vanilla. Place the icing into a piping bag.
Once the cakes are cool, flip them over so the flat side is facing up. Pipe some icing onto one cake and top with another. Repeat with remaining cakes and icing.

Chimichurri Chicken

2011-02-18T17:11:00.001-05:00

Chimichurri is an Argentinian sauce made from parsley, garlic, vinegar and other various ingredients. It can be used on its own as a condiment or as a marinade as I used it tonight.Today I used chicken but this marinade is great with anything!

Chimichurri Chicken
Serves 4

1 cup packed parsley leaves
1 clove of garlic
2 Tbsp. chopped red onion
1/3 cup olive oil
1/3 cup red wine vinegar
zest of 1 lemon
1/2 tsp. red chili flakes (or more if you like heat)
1/2 tsp. paprika
salt and pepper
1 chicken, cut into 4 pieces (breast and legs), excess fat removed

Combine all the ingredients except for the chicken in a food processor and puree until smooth.
Reserve 1/4 cup of the marinade and pour the rest over the chicken and marinate, covered for up to 8 hours.
Preheat your bbq to high heat. Remove chicken from the marinade and grill until juices run clear (about 6 minutes/side if using bone in chicken) Alternatively, the chicken can be baked in the oven at 400 for about 18-20 minutes.
Drizzle the 1/4 cup of sauce over the chicken before serving.


I forgot to take a picture so here is one from www.epicurious.com of Chimichurri sauce with steak. My sauce pretty much looked the same.

Pretty in Pink Valentine's Marshmallows

2011-02-11T18:10:00.003-05:00

Who doesn't love marshmallows? I know I do, and I have always wanted to try to make my own. I thought Valentine's Day would be the perfect time so I whipped up a batch and dyed them pink for the occasion. These marshmallows will be great dipped in chocolate or with a steaming cup of hot cocoa!

Homemade Marshmallows
Recipe Courtesy of Martha Stewart

3 packets unflavoured gelatin (1/4 oz./7g each)
1/2 cup plus 1/4 cup cold water
2 cups granulated sugar
2/3 cup light corn syrup
1/4 tsp. salt
1 tsp. vanilla extract (to mix it up, replace the vanilla with another flavour or extract)
few drops of food colouring of choice ( I used Wilton gel food colouring)
non-stick cooking spray
icing sugar

1. Lightly spray a 9-by-9 inch baking pan with cooking spray.
2. In the bowl of an electric mixer, fitted with a whisk attachment, sprinkle gelatin over 1/2 cup cold water. Let stand for 10 minutes.
3. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil. Boil rapidly for 1 minute. Remove from and heat.
4. With the mixer on high, slowly pour the boiling syrup into the gelatin mixture. Add salt and continue mixing for 12 minutes.
5. Add the vanilla beans and food colouring, mix well until combined.
6. Spray a rubber spatula with cooking spray. Spread the marshmallow mixture evenly into the prepared pan with the sprayed spatula. Spray a sheet of plastic wrap with cooking spray, and place, spray side down, on top of the marshmallows. Let stand for 2 hours.
7. Carefully remove the marshmallows from the pan. Remove the plastic wrap and discard. Cut marshmallows into 2-inch squares using a sharp knife, sprayed with cooking spray.
8. Place icing sugar into a large bowl. Add the marshmallows into the bowl and toss to coat (you may have to work in batches).
9. The marshmallows can be stored in an airtight container for up to 3 days.

Kefta Kebabs

2011-02-09T23:48:00.001-05:00

This month's issue of Martha Stewart Living had a great article featuring a basic ground meat recipe, which can then be used as the base for various recipes. You can check out the base recipe here. Tonight, I took the base recipe, swapped out the pork for lamb, made a few minor changes and then added my own spices and herbs to make delicious, Middle Eastern Kefta Kebabs. I also whipped up a simple mint and yogurt dip to serve with the kebabs and some warm pita.

Kefta Kebabs
Makes 10 Patties

2 slices white bread, torn into large pieces
1/4 cup whole milk
1 lb. ground lamb
1 lb. extra lean ground beef
1 large garlic clove, finely minced or pureed with a grater
1 small onion, grated
1 large egg
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. paprika
1/4 cup finely chopped parsley
1 Tbsp. finely chopped mint
salt and pepper to taste
olive oil

1.Pre-heat your oven's broiler.
2. In a small bowl, soak the bread in the milk until soggy. (This is called a panade.) Set aside.
3. In a large mixing bowl, combine the meat with the remaining ingredients and the panade. Using your hands, mix until thoroughly combined.
4. Form the meat mixture into patties, or traditional log shapes (these can be skewered as well).
5. Brush the keftas with olive oil and place in the oven. Cook until brown and cooked through, flipping halfway through cooking time about 7 minutes a side. In the summer, these are great for the BBQ!

Mint-Yogurt Dip
Combine, 1 cup plain yogurt, 1/4 cup mint leaves, a squeeze of lemon juice, salt and pepper into a food processor and puree until smooth.

Resse's Peanut Butter Cup Brownie Bars

2011-02-05T18:34:00.002-05:00

When it comes to junk food, I am not a huge chocolate eater, I would usually rather a bag of chips, BUT I have a huge weakness for Reese's Peanut Butter Cups. When I saw the blog post here, I immediately started drooling. The next day, I picked up all the necessary ingredients and got to work as soon as I got home. The result....

AMAZING! It is a good thing I promised to bring them to a party, or I would have eaten the whole tray.

I followed the recipe exactly, and wouldn't change anything!!!

ENJOY!!!

Superbowl Sunday Spinach Dip

2011-02-04T23:45:00.002-05:00

I first made this dip years ago for a Superbowl party with my girlfriends (really just an excuse to pig out and watch the half time show). Ever since then, this dip has been a staple at pretty much every party I throw. When I first started this blog it was the most requested recipe by all my friends.

In honour of the 2011 Superbowl (or the Snackbowl as it is referred to in my family) here is my Spinach Dip recipe. It is sure to be a crowd pleaser at any Superbowl party, whether you are actually watching the game, or just the Black Eyed Peas.

Warm Spinach and Artichoke Dip

1 package (300g) frozen chopped spinach, thawed, excess water squeezed out
1 can (398 mL) artichoke hearts, drained and chopped
1/2 Cup finely diced red onion
1 package (250 g) cream cheese, at room temperature
1 1/2 Cups mayonnaise (I use Hellman's half the fat)
1 Cup plus 1/4 cup shredded cheese (various cheeses can be used, I find the best are cheddar or asiago)
Siracha chili sauce or Frank's Red Hot sauce to taste
salt and pepper to taste

1. Pre-heat the oven to 350 degrees F.
2. Place all the ingredients, reserving the 1/4 cup of the shredded cheese, into a large mixing bowl. Mix until thoroughly combined.
3. Transfer the dip into an ovenproof baking or casserole dish and sprinkle the top with the remaining cheese.
4. Place in the oven and bake until heated through and cheese ontop is melted and bubbly, about 30 minutes.
5. Serve with your favorite dippers!!!

Toronto Kitchen Supply Store and Cooking School: Nella Cucina

2011-02-03T23:50:00.001-05:00

If you are a foodie living in Toronto and have not yet visited Nella Cucina, you must go NOW!!!

From meat grinders, to china, to quirky kitchen gadgets, this store has it all! If that isn't enough to grab your attention, the store also has a cooking school! The school caters to the home chef and runs recreational classes like Traditional Thai and Knife Skills.

For more info check out their website, blog, Facebook, or Twitter

photo courtesy of www.nellacucina.ca

I'm Back!!!!!

2011-02-02T23:45:00.002-05:00

It has officially been a full year since my last post! I can not believe it!

I sincerely apologize for the lack of posting, things have just been crazy busy; new job, new house and a new husband!!!

Although I am starting a little late, it was my New Year's resolution to start blogging again, so here goes!!!

For my return, here is a delicious and easy side dish recipe to accompany any dinner.

Roasted, Shaved Brussel Sprouts with Raisins and Pine Nuts

1 lb brussel sprouts, tough leaves removed, and root trimmed
2 Tbsp. olive oil
1/4 cup pine nuts
1/4 cup golden raisins
salt and pepper

1. Pre-heat the oven to 400 degrees F
2. Thinly slice the brussel sprouts lengthwise, keeping the root in tact
3. Toss the sliced brussel sprouts in a mixing bowl with olive oil, pine nuts, raisins, salt and pepper
4. Spread onto a baking sheet and roast in the oven until golden, about 25 minutes, mixing halfway through cooking.

Enjoy!!!

"What's For Dinner?" Wednesday: Healthy, Baked Veal Schnitzel

2010-02-03T16:58:00.001-05:00

One of my father's and my fiance's favourite meals is schnitzel. With the willingness to satisfy them combined with the knowledge of how unhealthy traditional schnitzel can be, I developed this healthy, low fat version of veal schnitzel. This schnitzel is baked instead of fried, and uses egg whites to stick the breading on instead of whole eggs. I also use Japanese Panko breadcrumbs for an added crunch. Serve with some roast potatoes and some green veggies, or just simply on top of some mixed greens.

Healthy, Baked Veal Schnitzel
Serves 4

4 veal cutlets, pounded thin (most grocery stores carry already pounded cutlets)
3 egg whites
1 cup whole wheat flour
1 cup Panko bread crumbs
1 tsp. chopped parsley
salt and pepper
cooking spray
lemon slices for garnish

1. Preheat the oven to 450 degrees F.
2. Place the egg, flour and panko into separate bowls, or shallow dishes. Season the flour with salt and pepper and mix the parsley with the bread crumbs.
3. Dredge each cutlet with flour, shake of the excess then dip in the egg before coating with the panko breadcrumbs.
4. Place each breaded cutlet onto a parchment lined cookie sheet that has been sprayed with cooking spray, spray the tops of the cutlets with more cooking spray then place in the oven.
5. Bake until the veal is cooked through and the coating is brown and crisp, about 25 minutes, flipping halfway through cooking time.
6. Serve with the lemon slices to squeeze on top.

ENJOY!

Best of the Brunch: French Toast Casserole

2010-01-26T11:50:00.001-05:00

A couple years ago I was at a pot luck brunch. After filling my plate at the buffet table, I sat down to eat. Looking over the random mix of stuff on my plate, I decided to dig in to what I was told was French toast casserole and I instantly entered heaven. Turns out it was made by one of my best friends, Ainsley, who had the recipe passed on to her by a friend. I left brunch that day with a full stomach and the recipe that would become my brunch staple. Every time I make it I get nothing but compliments and an empty casserole dish. I recently made it for another pot luck brunch, and received the same response as always, as well as a list of emails to send the recipe too. This is the recipe that will never die, make it for your next brunch and I can guarantee that you will be passing it along at the end of the day.

French Toast Casserole

7 eggs
2 1/2 cups whole milk
1 1/2 tsp. vanilla extract
1 loaf of Challah bread, unsliced
1/2 cup melted butter
1 cup brown sugar
2 Tbsp. maple syrup

1. Cut the Challah into 1 inch cubes. (the recipe originally called to cut the crust off the bread first, I prefer to keep them on, either way will be delicious)
2. In a large bowl, combine the eggs, milk and vanilla. Stir in the bread cubes. Refrigerate overnight.
3. Pour the bread mixture into a greased casserole dish.
4. Combine the melted butter, brown sugar and maple syrup and pour over the bread mixture.
5. Bake at 350 degrees F for 40-45 minutes.

"What's For Dinner?" Wednesday: Cheater Pad Thai

2010-01-20T16:52:00.003-05:00

Pad Thai is a takeout favourite of mine, but to make traditional Pad Thai isn't always easy during the week. I adapted this recipe from one that was used at a cooking school I used to work at. I use ketchup as a cheater ingredient to mimic that sweet and sour flavour that tamarind gives to traditional Pad Thai. Because tamarind and other traditional Pad Thai ingredients aren't widely available, this recipe uses ingredients you can find at any grocery store to make a quick, and tasty Pad Thai dinner on a weeknight. I used chicken as my protein in this Pad Thai but you can substitute shrimp, tofu, or even just vegetables to adjust it to your liking.

My Cheater Pad Thai
Serves 4-6

2 Tbsp. Oyster sauce
2/3 cup ketchup
1 Tbsp. Thai fish sauce
2 Tbsp. water
2 Tbsp. brown sugar
1 package of pad thai noodles (454g/1 lb.)
2 Tbsp. vegetable oil
2 cloves of garlic, chopped
4 eggs, beaten
2 boneless, skinless chicken breasts, thinly sliced
2 cups bean sprouts
4 green onions, sliced
1/2 cup roasted peanuts, chopped
lime wedges for garnish

1. In a small mixing bowl combine oyster sauce, ketchup, fish sauce, water and brown sugar. Set aside.
2. Place the noodles in a large bowl and cover with boiling water. Let sit until noodles are slightly softened, drain and set aside.
3. Heat a wok or large sauce pan over medium-high heat. Add the oil and garlic and fry until garlic starts to become golden.
4. Add the chicken and cook until cooked through, about 3 minutes.
5. Add the eggs and lightly scramble. Once the eggs are almost cooked through add the noodles and toss.
6. Pour in the ketchup mixture and continue to cook while tossing until heated through. Add the bean sprouts and green onions and cook for one minute longer.
7. Place onto a serving platter and sprinkle with the chopped peanuts and garnish with lime wedges.

photo courtesy of www.foodnetwork.ca

"What's For Dinner?" Wednesday: Chipotle Chicken Tostadas

2010-01-13T10:01:00.001-05:00

For those of you who have never had tostadas, they are best described as an open faced taco, or a Mexican style pizza. Traditionally, a deep fried tortilla is used as the base but to make this meal more waist friendly, I am baking the tortillas in the oven instead. These tostadas are pretty filling so I serve them on their own, but feel free to serve them with some Mexican style rice on the side as well.

Chipotle Chicken Tostadas
Serves 4

1/4 cup smooth style chipotle salsa ( I used Herdez brand)
1/4 cup regular salsa
2 tsp. chili powder
2 tsp. lime juice
4 boneless, skinless chicken breasts
1 cup refried beans
1 cup shredded cheese
1/2 red onion, chopped
2 cups shredded lettuce
1 small tomato, chopped
salsa, sour cream and guacamole for garnish
cooking spray

1. In a mixing bowl combine both the salsas, chili powder and lemon juice. Add the chicken breasts and let marinate for 30 minutes.
2. Pre-heat the oven to 400 degrees Celsius. Place the chicken breasts on a parchment lined baking sheet and bake in the oven until cooked through, about 15 minutes. Remove from oven and set aside.
3. Place the tortillas onto a cookie sheet and spray lightly with cooking spray. Place in the oven and bake until just starting to crisp, about 5 minutes. Remove from oven and turn the broiler on.
4. Once cooled, slice the chicken breasts into thin slices. Set aside.
5. Onto each tortilla, spread with a 1/4 of the refried beans, 1/4 of the chicken, and 1/4 of the cheese.
6. Place the tostadas under the broiler until cheese is melted, about 3 minutes. Remove from oven and top with some shredded lettuce, chopped red onions and chopped tomatoes. Garnish with salsa, sour cream and guacamole and serve.

ENJOY!

'What's For Dinner?" Wednesday: Spicy Tuna Sushi Salad

2010-01-06T10:01:00.002-05:00

Anyone who knows me, can tell you that I am sushi obsessed. I can eat it breakfast, lunch and dinner. I never get sick of it. One of my favorite things to order is a spicy tuna roll, I'm drooling just thinking about it. As I am trying to keep my new year's resolution of eating healthy, tonight I am taking my beloved spicy tuna roll and turning it into a nice, fresh, healthy salad. Be sure you buy high quality, sushi grade tuna for this recipe, as you will be eating it raw. I know tuna steaks can get pricey, but since you are adding lots of greens and other delicious, healthy ingredients, a little will go a long way. I'm using store bought seaweed salad in the recipe, you can find it in the prepared sushi section of most grocery stores, if not, you can pick up an order from your favourite sushi restaurant, or leave it out. Serve on it's own or with a bowl of miso soup.

Spicy Tuna Sushi Salad
Serves 4

3/4 lb (12 oz) fresh, sushi grade tuna steak
1 medium sized, ripe, avocado
1/4 cup light mayonnaise
1 tsp. Sriracha chili sauce
1 tsp. lemon juice
1 (142 g) package mixed greens
1 container (100g) prepared seaweed salad
2 green onions, sliced
pickled ginger and toasted sesame seeds for garnish
soy sauce and wasabi for dipping

1. Cut the tuna and avocado into bite sized cubes, trying to keep them the same size. Set aside.
2. In a small bowl combine the mayonnaise with the chili sauce and lemon juice, set aside.
3. In a large bowl, toss the mixed greens with the seaweed salad, green onions and cubed tuna and avocado.
4. Place the salad onto a large serving platter, or divide onto individual plates, then drizzle with the mayonnaise mixture.
5. Garnish with pickled ginger and sesame seeds and serve with soy sauce and wasabi on the side.

ENJOY!

Who Cut the Cheese?

2010-01-04T23:22:00.003-05:00

Attention fellow cheese lovers of Toronto!!! If you haven't been there already, you MUST check out the Cheese Boutique. Located just south of Bloor West village, this store is full to the brim with yummy goodness. Besides their amazing variety of cheese, the store is also home to a fabulous selection of produce, meats, deli, baked goods and more gourmet condiments and products then one can imagine.

images courtesy of http://www.cheeseboutique.com

The staff is friendly, knowledgeable and ready and willing to give you their cheese recommendations. I visited the store for my first time this past weekend. After admiring the store for almost an hour, my mother and I headed over to the cheese counter, where a very helpful staff member helped recommend some cheeses. After tasting many samples, we had to make some decisions. Here is what we ended up with:

Truffled Brie: Ontario brie, butterflied and filled with shaved, fresh Italian truffles and homemade truffle honey
Masterchoice Beemster: Limited edition cheese made from summer cow's milk and than aged in-house for 3 years.
Le Lingot Chevre: Soft, handmade, artisanal goat cheese from the Quercy region of France.
Brezain: From the French Alps, a Hickory smoked, semi hard cheese made from cow's milk.

With some more recommendations from the staff we also walked out with a loaf of their store made walnut, raisin loaf and some freshly sliced prosciutto to enjoy with our cheese. With our mouths salivating we headed home to enjoy a wonderful dinner of cheese and of course some wine.

our delicious spread of cheese

If you are planning on having a wine and cheese dinner of your own, definitely head over the Cheese Boutique, you wont be disappointed.

"What's For Dinner?" Wednesday: Filet Mignon with Creamy, Dijon, Peppercorn Sauce

2009-12-30T12:43:00.001-05:00

A great way to decide what to make for dinner is by checking out your local grocery store's daily specials and sales. Walking through my local Loblaw's I was very pleasantly suprised to find delicious beef tenderloin steaks, also known as Filet Mignon on sale, I had no choice but to purchase some for dinner. Paired with some mashed potatoes and green beans this is a perfect, restaurant quality steak dinner for two for under $25!!!

Filet Mignon with Creamy, Dijon, Peppercorn Sauce
Serves 2

2 Filet Mignon steaks (about 6 oz./1/4 lb. each)
1 tsp. each sea salt and freshly ground black pepper
1 Tbsp. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. grainy dijon mustard
1 Tbsp. green peppercorns, drained (can be found in a jar, or can, packed in a vinegar and water mixture)
1/2 cup heavy cream

1. Season the steaks with the salt and pepper.
2. Heat a skillet over high heat on the stove. Make sure you have your ventilation system working.
3. Add the oil to the pan, then sear the steaks until browned on each side, about 30 seconds a side. Lower the heat to medium and continue to cook until desired doneness, about 3 minutes for medium-rare.
4. Remove the steaks to a plate and allow to rest.
5. Into the pan, stir in the Worcestershire sauce, dijon mustard, green peppercorns and cream. Cook for 2 minutes, until cream has reduced and peppercorns have heated through.
6. Pour the sauce over the steaks and serve.

ENJOY!

"What's For Dinner?" Wednesday: Maple Glazed Salmon with Citrus Dressed Mixed Green and Apple Salad

2009-12-23T14:58:00.003-05:00

With the holidays approaching, and lots of delicious, yet heavy dinners in sight, I thought that a nice, light recipe would be perfect for tonight. This is a recipe that I learned in my second year of culinary school. It is simple,delicious, and perfectly light.

Maple Glazed Salmon
Serves 4

4 salmon fillets, skin on
3/4 cup good quality maple syrup
2 tsp. canola oil
good quality sea salt

1.Pour the maple syrup into a casserole dish. Place the salmon flesh side down into the maple syrup. Place in the fridge and let marinate for at least an hour.
2. Heat a non stick pan over medium high heat, add the oil and then the salmon, skin side down. Cook until the skin in crispy and the bottom of the flesh is starting to turn pink, about 3-5 minutes. Don't flip the fish, it will cook through without flipping, and flipping will ruin maple glaze. This will make a medium cooked salmon, if you prefer a well done cooked fish, cover the pan and cook for about 2 minutes longer.
3. Remove from the pan, sprinkle with a little sea salt and serve on top of the salad.

Citrus Dressed Mixed Green and Apple Salad
Serves 4

2 tsp. white wine vinegar
1 Tbsp. lemon juice
1 tsp. granulated sugar
1 clove garlic, minced
salt and pepper to taste
1/4 cup canola oil
1 green apple, cut into julienne
1/4 cup sliced red onion
4 cups mixed greens

1. To make the dressing, in a mixing bowl whisk together the vinegar, lemon juice, sugar, garlic and salt and pepper until combined. Slowly pour in the oil while continuing to whisk until well combined.
2. In a large bowl toss the mixed greens with the apple, onion and dressing.
3. Serve with the salmon.

ENJOY!

*Tip: To save time, you can use a store bought salad dressing. If you can't find a citrus based dressing, a simple oil and vinegar will go as well.

Girls Night In

2009-12-21T13:09:00.000-05:00

Last night I had some girlfriends over for dinner, for a night of gossip, laughter and fun. Even though we are all Jewish, I decided to get into the holiday spirit and invite them over for a Christmas style cocktail party. No matter what religion you are, there is something in the air this time of year that just makes you want to celebrate and eat great food.

Here are some pictures of what I served. Feel free to email me for a copy of any of the recipes:

Baked Brie with Cranberry, Red Onion and Orange Compote

Traditional Shrimp Cocktail with Cocktail Sauce

Mini Crab Cakes with Dijon Aioli

Christmas Dinner Bites: Mashed Potatoes, Roast Beef, Gravy and Crispy Onions Served in Wonton Spoons

Mini Stuffing Cakes Topped with Roast Turkey and Cranberry Sauce

Goat Cheese, Roast Figs and Honey Tartlettes

Sweet Potato Mash with Maple Onions and Walnuts

White and Green Asparagus Crudite with Lemon and Garlic Dip

Homemade Dark Chocolate, Candy Cane Ice Cream

HAPPY HOLIDAYS!

How-to: Ice Cream Cone Cupcakes

2009-12-19T01:35:00.003-05:00

Looks like a delicious ice cream cone, right? WRONG! What would you say if I told you that that cone is filled with chocolate cake, and that "ice cream" is really vanilla icing? I know what I would say; YUM!

Here is how to make these deliciously cute ice cream cone cupcakes:

1. Place flat bottom ice cream cones in a lasagna pan or casserole dish. The raised edges help the cones from falling over.

2. Prepare your favorite cake batter and pour into the cones, only filling the neck of the cones.

3. Place in a 350 degree F oven and bake until a skewer place in the centre of a cone comes out clean, about 40 minutes. Remove from the oven and let cool.

4. Once cooled, spread your favourite icing on each cone to represent the ice cream and then top with your favorite ice cream toppings. Be creative!!!

ENJOY!

"What's For Dinner?" Wednesday: Chicken Gyros with Cucumber Dill Tzatziki

2009-12-16T10:56:00.001-05:00

This past summer I spent two weeks traveling the Greek Islands with a bunch of girlfriends. The trip was full of sunny, hot days at the beach, eating great food. On a cold, grey, Canadian winter day, like today I wish I can just close my eyes and be back in Santorini, overlooking the beautiful ocean with a nice glass of wine, and a Grecian feast in front of me.....a girl can dream, right? Well instead of day dreaming, tonight I am going to bring Greece to my dinner table. I'm not on vacation anymore, so I'm making a healthier version of the typical meat and French fry stuffed Gyros I ate in Greece. I'm skipping the fries and using lean chicken breasts for the filling. Serve these on their own, or with a simple Greek Salad on the side.

Me and my Greek Gyro

Chicken Gyros with Cucumber Dill Tzatziki
Makes 4 pitas

2 cups plain yogurt (I'm using fat free)
4 cloves of garlic, minced
2 Tbsp. lemon juice
1 tsp. dried oregano
1 Tbsp olive oil
2 large boneless, skinless, chicken breasts
1/2 cup grated cucumber
1 Tbsp finely chopped dill
salt and pepper to taste
4 Greek style pitas
sliced tomatoes, cucumbers and onions for stuffing the pitas

1. In a mixing bowl combine 1 cup of the yogurt, 2 cloves of the garlic, 1 Tbsp. of the lemon juice, the oregano and olive oil. Place the chicken breasts in the bowl and stir to cover the chicken. Cover and place in the refrigerator to marinate for at least 30 minutes, for as long as 8 hours.
2. Squeeze the excess water out of the cucumber and place in a small mixing bowl. Stir in the remaining yogurt, garlic and lemon juice as well as the chopped dill. Season with salt and pepper and set aside. Pre-heat the oven to 400 degrees F.
3. Remove the chicken from the marinade and grill on an indoor grill, grill pan or bbq until cooked through. Transfer to a cutting board, cover with aluminum foil and let rest for five minutes.
4. While the chicken is resting, wrap the pitas in aluminum foil and place in the pre-heated oven to heat through, about 5-7 minutes.
5. Once the chicken is rested, using a sharp knife, slice into super thin slices.
6. Take a warmed pita, top with some of the tzatziki, sliced tomatoes, cucumbers, onions and some chicken. roll up and serve.

Opa!

So Much Funukkah to Celebrate Hanukkah

2009-12-11T17:05:00.003-05:00

For the next eight days, Jews around the world will be lighting their menorahs and eating greasy food to celebrate The Festival of Lights aka Hanukkah. Hanukkah is the celebration of a miracle that occurred many, many years ago, where a tiny bit of oil that was only supposed to last for one day, lasted for EIGHT! So what's a better way to celebrate and symbolize this miracle, then to eat foods fried in oil? Introducing, the potato latke. Every family has their own version, whether the potatoes are shredded, or chopped, or mashed before being fried, but not matter what way you do it, lets face it, can there ever be anything wrong with fried potato? Here is my recipe for potato latkes, my family eats them with apple sauce or sour cream on top, or how my Zaidy used to eat them, sprinkled with some sugar. ENJOY!

Elyse's Potato Latkes
Makes about 18 latkes

2 large, baking potatoes, washed (I keep the peel on, but you can peel them if you want)
1 small onion
1 eggs
1/4 cup flour
salt and pepper to taste
vegetable oil for frying

1. Using a hand grater or a food processor, grate the potato and place into a strainer. The size of the grate is completely up to you, I like to grate them fine to medium. Once done, squeeze out any excess water from the potatoes and place in a large mixing bowl.
2. Peel the onion and remove the root, then grate the onion using the same size grate as the potatoes and place into the mixing bowl.
3. Add in the egg, flour and salt and pepper and mix until combined, I find using my hands is the best way.
4. Heat enough oil to come up about an inch high in a large saute pan until hot (place the handle of a wooden spoon into the oil, if bubbles appear along the handle, the oil is ready).
5. Using your hands, form the potato mixture into small, flat rounds and fry on both sides until crisp, about 1 1/2 minutes per side. Repeat until all the potato mixture is finished, adding oil to the pan if necessary.
6. Drain the latkes of any excess oil on paper towels and serve.

* Tip: Frying can cause your house to STINK! Placing a couple bowls of white vinegar around your kitchen while cooking will help to absorb the odours. (Thanks Avishai)

"What's For Dinner?" Wednesday: Butternut Squash Ravioli with Maple Brown Butter, Caramelized Onions, Sage and Walnuts

2009-12-09T10:12:00.005-05:00

Sounds fancy, huh? This recipe is actually super simple, seasonal and most importantly, DELICIOUS! This dish is a great weeknight, winter meal, that will warm you right up with many seasonal flavours, but it is also great for entertaining. Tonight I'm serving it as an entree with some salad and garlic bread, but it also makes a great appetizer on its own for an upcoming holiday dinner party.

Butternut Squash Ravioli with Maple Brown Butter, Caramelized Onions, Sage and Walnuts
Serves 4 as an entree with a salad

1 tsp. olive oil
1/2 sweet onion, finely chopped
1 Tbsp. chopped sage
1/3 cup unsalted butter
1 Tbsp. pure maple syrup
1/4 cup toasted walnuts, chopped
1 1lb. package of store bought butternut squash ravioli
salt and pepper
Parmesan cheese

1. Bring a pot of salted water to boil on the stove.
2. Heat a large saute pan over medium heat, once hot add the oil, onions and sage. Cook, stirring occasionally until the onions are golden and starting to caramelize.
3. Add in the butter and cook until the butter is melted and starts to become a golden brown colour, this will take a few minutes. Once the butter is browned, stir in the maple syrup and walnuts, let cook for another minute then take off the heat and season with salt and pepper.
4. Prepare the pasta according to package directions.
5. Re-heat the sauce over low heat, drain the pasta and toss with the sauce, garnish with some more chopped sage and Parmesan cheese and serve.

Bon Appetit!

* For a change, substitute the ravioli for gnocchi, or even better sweet potato gnocchi

How-to: Quick No Noodle Lasagna

2009-12-07T10:20:00.003-05:00

That's right, you read that correctly, lasagna without the noodles!!! This dish is quick, simple and delicious and uses only five ingredients (other than seasoning). I used grilled zucchini and eggplant in place of lasagna noodles and layered them with marinara sauce and cheese for an easy side dish, or light entree.

1. Using a sharp knife or mandolin, thinly slice two zucchinis and one large eggplant lengthwise.

2. Toss the zucchini and eggplant with a little olive oil, salt and pepper and grill on an indoor grill or grill pan, just until light grill lines appear.

3. In a small bowl stir together a container of ricotta cheese with salt and pepper. (I added parsley and some lemon zest too)

4. Once the zucchini and eggplant are cool enough to handle, line the bottom of a greased baking dish with slices of zucchini.

5. Top the zucchini with some marinara sauce and a sprinkling of mozzarella cheese.

6. Top with slices of eggplant. Top the eggplant with some of the ricotta cheese mixture.

7. Repeat the process until the pan is full. Top the top layer with marinara sauce and a sprinkling of mozzarella.

8. Bake in a 400 degree F oven until warmed through and is cheese melted, about 20 minutes.

9. Cut into slices and serve.

ENJOY!

Favorite Products: A Taste of Thai Spicy Peanut Bake

2009-12-03T10:34:00.002-05:00

Keeping with the Thai theme from yesterday, I'm going to talk about another favorite product of mine; A Taste of Thai's Spicy Peanut Bake.

Even though I attended culinary school, I am still like everyone else and love a great short cut in the kitchen. The only problem is, I have a picky palate, and some of those sodium and sugar packed products available in the grocery stores just wont cut it. I was very pleasantly surprised when I picked up A Taste of Thai's Spicy Peanut Bake. I checked out the nutritional information and saw that the sodium level was fairly low compared to all the other short cut products on the shelf, I decided to take it home and give it a try. The product works very similar to Shake and Bake. You shake the product onto some chicken breasts and bake it in the oven, it's as simple as that. It provides a nice Thai flavour with a great crunch from the peanuts. Serve it with some rice and some steamed veggies for a quick and delicious meal.

"What's For Dinner?" Wednesday: Thai Red Curry with Shrimp and Pineapple

2009-12-02T10:17:00.001-05:00

I am a total take out junkie, and one of my favorite things to order in is Thai food. Unfortunately I can't afford to order in every night, so I am forced to try to recreate some of my favorite take out dishes at home. Whenever I order Thai, there is one item that must be delivered in that large brown paper bag, and that item is red curry. I love the sweet and spicy flavour of red curry, I add pineapples into mine to add a little extra sweetness and a unique texture. This recipe makes a medium spiced curry but you can adjust the amount of curry paste to reach your desired amount of heat. Serve with some steamed white rice.

Thai Red Curry with Shrimp and Pineapple
Serves 2

1 can (398 mL) coconut milk
1 Tbsp. Thai red curry paste
2 Tbsp. brown sugar
1 Tbsp. Thai fish sauce
2 kaffir lime leaves* (optional)
1 can (227 mL) pineapple tidbits, with juice
1 red pepper, sliced into julienne
1 cup sugar snap peas, ends trimmed, and halved
1/2 lb. peeled and deveined shrimp

* Kaffir lime leaves are the leaves of a Thai lime, they are available fresh or frozen at most Asian supermarkets. They add a sweet citrus flavour to dishes, but if they are unavailable they can easily be left out of the recipe.

1. In a medium sauce pan, heat coconut milk over medium-high heat until heated through, about 5 minutes.
2. Stir in curry paste, sugar, fish sauce and lime leaves, bring to a boil, then lower heat to medium and let simmer until curry paste and sugar is dissolved, about 5 minutes.
3. Add in the pineapple, red pepper, snap peas and shrimp, cook until shrimp turn pink and are cooked through, about 5 minutes, depending on the size of the shrimp.
4. Remove the kaffir lime leaves and serve.

Enjoy!

Tip: You can substitute thinly sliced chicken or beef for the shrimp, cooking times will vary though.

Macaroon Challenge

2009-11-28T14:49:00.002-05:00

A few months ago, my parents went on vacation to Paris. Knowing me well, all the gifts they brought back for me were ones I could eat. One of my favorites was the beautifully decorated box from Laduree filled with eight, delicate, delicious, Parisian macaroons (or macarons, if I were French); smooth, flavourful filling sandwiched between two delicate, melt in your mouth almond meringue cookies. I had tried French style macaroons before, but none had tasted like these.

www.laduree.fr

Doing some research on the internet I combined a few recipes, to try to duplicate these cookies, so here lies THE MACAROON CHALLENGE!!!! I decided to start small and just try the most basic flavour, a vanilla cookie with vanilla buttercream filling. I decided to throw in some food colouring, just to make them look a little bit more interesting.

Here is the recipe I used:

Macaroons

1 3/4 Cup icing sugar
1 1/2 Cups almond flour or finely ground blanched and peeled almonds
3 large egg whites
pinch of salt
1/4 Cup granulated sugar
1/4 tsp. vanilla extract
food colouring (optional)

Buttercream Filling

1/2 stick (1/4 cup) butter, at room temperature
1 Cups icing sugar, sifted
1/2 tsp. vanilla extract
1 Tbsp. Heavy Cream
food colouring (optional)

1. Preheat the oven to 300 degrees F.
2. Line a large baking sheet with parchment paper, using a permanent marker trace circles onto the paper, using something the size you want your macaroons to be, then flip the paper making sure you can still see the circles.
3. Sift icing sugar and almond flour into a small mixing bowl, and whisk to combine.
4. In a large mixing bowl beat egg whites with an electric mixer on medium speed until foamy, add the salt and continue to mix while gradually adding the granulated sugar. Continue to beat until the egg whites form medium peaks.
5. Using a rubber spatula, gently fold the almond mixture, vanilla extract and food colouring (if using) into the egg whites until just combined. Tap the bottom of the bowl on the counter to get rid of any air bubbles.
6. Transfer the mixture into a large piping bag, with a medium sized plain tip. Pipe the mixture into the traced circles on the baking sheet.
7. Place in the oven and bake until the macaroons become slightly firm on the top and can be lifted off the parchment paper, about 20 to 25 minutes. The bottoms of the macaroons should be completely dry.
8. While the macaroons are baking, prepare the buttercream.
9. In a medium mixing bowl, beat the butter with an electric mixer on medium speed until fluffy, add the vanilla then gradually mix in the icing sugar until combined, occasionally scraping the sides of the bowl with a rubber spatula. Add the cream then increase speed to high and continue to beat until icing is fluffy, about 3 minutes. Tint with food colouring if using.
10. remove the macaroons from the oven and let cool on the baking sheet for about five minutes, before lifting the entire parchment onto a wire rack to cool completely.
11. Once completely cool, spread about 1 tsp. of the buttercream mixture onto the flat side of one macaroon, and then sandwich with another macaroon.
12. Macaroons can be stored for about 3 days in an airtight container in the refrigerator.

Here is how my macaroons turned out:

Generally, the cookies turned out pretty close to the ones I had from Laduree. Obviously, nothing is as good as the orginal, but these are lot easier then flying to Paris. I just have to practice my piping to get them into perfect circles. I'm looking forward to trying out some different flavours. Stay tuned.....

Favorite Products: Brie Baker

2009-11-26T16:02:00.003-05:00

One of my go-to party foods is baked brie. It is one of the easiest things to make, guarantees a ton of compliments, and is devoured within minutes every time I make it. The only problem was finding the perfect vessel to both bake it and serve it in, until I found my Petite Maison Brie Baker by Wildly Delicious, available at Bowring or Wildly Delcious. The earthenware container comes in both white and red, and comes with a useful and stylish bamboo spreader.

photo courtesy of www.wildlydelicious.com

Simply place a wheel of brie into the baker, top with any of your favorite toppings and bake in a hot oven until the centre is warm and gooey. Serve with crackers and crusty french bread, and get ready to enter cheese heaven.

Some of my favourite ways to top baked brie are:

as is, there is nothing wrong with plain, ooey, gooey, delicious brie
apricot preserves and slivered almonds
caramalized onions, sliced figs and honey
chopped tomatoes, garlic and basil or for an easy route, store bought bruschetta mix
for the holiday season, cranberry preserves and walnuts
sauteed wild mushrooms with garlic
roasted red pepper or sun dried tomato tapenade

"What's For Dinner?" Wednesday: Mexican Rice Bowl

2009-11-25T09:33:00.003-05:00

Rice bowls are becoming a very popular menu item at restaurants. I love the comforting feeling you get from eating your whole meal, in one steamy, hot bowl. My version of a Mexican Rice bowl, is a healthy and hearty weeknight meal, and the leftovers are great wrapped in a tortilla for lunch the next day. The fact that it is cooked in one pot also helps make it a speedy clean up.

Mexican Rice Bowl
Serves 4

1 medium onion, chopped
2 cloves of garlic, minced
1 chorizo sausage, sliced into 1/4 inch rounds
1 boneless, skinless chicken breast, cut into 1/2 inch slices
1 cup long grain, white rice
1/2 Tbsp. chili powder or Tex Mex seasoning
1 can (341ml.) corn niblets
1 can (540 ml.) black, pinto or kidney beans, drained and rinsed
1 can (127ml.) green chilies, drained (found in the Mexican food aisle)
1 can (796 ml.) chopped tomatoes with liquid
1 1/2 cups chicken broth
grated cheese, sour cream and sliced green onions for garnish (optional)

1. Heat a large saute pan over medium high heat, add the oil and cook the onions and garlic until softened, add in the chorizo and chicken and cook until the chicken no longer looks pink. Stir in the rice and chili powder and cook for 1 minute.
2. Add in the rest of the ingredients, and stir to combine. Bring up to boil, then lower heat to medium-low, cover and let simmer, stirring occasionally, until the liquid is evaporated and the rice is cooked, about 15 minutes.
3. Place into individual bowls, top with some grated cheese, sour cream and green onions.

Olé!

Quick Tip

2009-11-24T18:38:00.000-05:00

Have you ever read a recipe that called for a certain measurement but you only had a measuring cup that measured in cups? If so, check out this awesome measuring equivalent chart. This is just one of the many templates available on Martha Stewart's website. Thanks Martha!

Favorite Products: Truffle Oil

2009-11-19T10:21:00.001-05:00

No, I'm not talking about oil made from chocolate. I am talking about oil infused with actual truffles, the fungi. If you know what I am talking about you are probably thinking, "truffle oil? Isn't that insanely expensive?". Which brings me to why Truffle Oil is one of my favorite products. Although real, fresh truffles can cost you as much as thousands of dollars a pound, truffle oil is a great way to enjoy the deep, earthy, rich flavour of truffles without filing for bankruptcy. There are many versions of truffle oil available, and some even available at your local Loblaw's. They can vary in price depending on whether they contain real truffles or not. The majority of truffle oils here in Canada are essentially just olive oil that are infused with truffle essence, while others actually contain real truffles (obviously more expensive). Although not as good as the real thing, these truffle oils do a great job of making me feel like I am enjoying a 5 star meal right in my own home. A small bottle will cost you about 15 to 20 dollars, but since you only need a drop to impart that delicious truffle flavour, the bottle will last quite awhile.

Some of my favorite uses of truffle oil are:

mixed with some mayonnaise to dip french fries in, or to enhance a sandwich
drizzled over soup
drizzled over some mixed greens
to finish off a pasta dish (especially homemade white cheddar mac and cheese)
mixed in with my scrambled eggs or omelets
drizzled over steak

If you love the taste and aroma of truffles when you eat out in a restaurant, I highly recommend purchasing some truffle oil to keep on hand, for those necessary at home indulgences.

"What's For Dinner?" Wednesday: Flank Steak with Balsamic Onions

2009-11-18T10:05:00.001-05:00

Flank steak is a great way to enjoy a steak dinner during the week, it is very reasonably priced and is a relatively lean cut of beef. Although, flank steak has a bit of a bad reputation, as it can sometimes turn out tough, if done well it is a delicious alternative to an expensive and very high calorie restaurant style steak dinner. This recipe goes great served with some steamed asparagus and some potato crisps (like the one's used in my Potato Crisps with Dill Cream and Smoked Salmon recipe).

Flank Steak with Balsamic Onions
Serves 4

1 Tbsp. vegetable oil
1 Tbsp. Worcestershire sauce
2 tsp. steak spice
1/2 cup plus 1 Tbsp. balsamic vinegar
1/2 cup ketchup
1.5 lbs of flank steak
1 Tbsp. olive oil
1 sweet onion, sliced

1. In a small mixing bowl combine the vegetable oil, Worcestershire sauce, steak spice, 1 Tbsp. of balsamic vinegar and ketchup.
2. Place the steak in a casserole dish and prick the top many times with a fork before pouring over the ketchup mixture, let marinate for at least an hour for as long as overnight.
3. Preheat the broiler on your oven.
4.Remove the steak from the marinade and place on an aluminum lined baking sheet, place on the top rack of the oven, about 6 inches away from the broiler, for 20 minutes for a medium cooked steak.
4. Meanwhile, heat a large saute pan over medium high heat, add the olive oil and onions and saute until softened, turn the heat to low and let cook until onions start to become golden and caramelized. Pour in the remaining balsamic vinegar and continue to cook, until the vinegar has reduced and turned to a syrupy consistency. Season with salt and pepper and set aside.
5. Remove the steak from the oven and place on a cutting board, cover with aluminum foil and let rest for 10 minutes.
6. Slice the steak into thin slices, making sure to cut across the grain of the meat. Place on a serving platter and top with balsamic onions.

Enjoy!!!!

Sunday Brunch

2009-11-16T17:46:00.002-05:00

Brunch is one of my favorite meals to entertain with, so this weekend I invited all of my bridesmaids for my upcoming wedding over so everyone could get to know each other. Besides the obligatory bagels and cream cheese I decided to add in some brunch style hors d'oeuvres.

On the menu:

two types of mini egg white frittatas (caramelized onion with aged cheddar and spinach, cherry tomato and goat cheese)
mini Belgian waffles with maple pears and whipped cream
yogurt, honey and berry parfaits
brie and fig tarts
potato crisps with dill cream and smoked salmon

one of the buffet tables

fritattas and fruit salad

Here is the recipe for the most popular item of the day:

Potato Crisps with Dill Cream and Smoked Salmon
Makes about 40 hors d'oeuvres

2 baking potatoes, skin on, scrubbed and cleaned
2 Tbsp. vegetable oil
1 tsp. each salt and pepper
1 Cup of sour cream
the zest of 1 lemon
2 Tbsp. dill, chopped
150g. package of smoked salmon, cut into strips

1. Preheat the oven to 450 degrees

2. Using a mandolin or a sharp knife slice the potatoes into slices about 1/4 inch thick

3. In a large mixing bowl toss the potato slices with the oil, salt and pepper

4. Place the potato slices on a baking sheet, lined with aluminum foil that has also been sprayed with non-stick cooking spray

5. Place the potatoes in the oven and bake for 20 minutes until starting to brown.

6. Meanwhile, in a small mixing bowl, mix the sour cream with the lemon zest and dill, set aside.

7. Remove the potatoes from the oven and let cool.
8. Once cooled, place the potato slices on a serving platter, top each potato with a small amount of the sour cream mixture and then with a strip of smoked salmon
9. Garnish with some more chopped dill and serve.

* The potato crisps and the dill cream can be made the day before, and stored in the refrigerator, just make sure to bring the potatoes to room temperature before serving

"What's For Dinner?" Wednesday: Easy Butter Chicken

2009-11-11T09:59:00.005-05:00

I love Indian food, but going out for Indian can get pricey, and making traditional Indian food at home can get complicated. Butter Chicken is one of the most popular Indian dishes here in Canada. Traditionally, the chicken is marinated overnight, then cooked in a tandoor before being placed in a slow simmered sauce of ground almonds, spices, tomatoes and cream. My version uses all of the traditional flavours, but speeds up the process, so you can enjoy Butter Chicken after a long day at work, without calling for take out. Serve with some steamed Basmati rice and some store bought Naan bread for a great take out meal at home.

Easy Butter Chicken
Serves 4

4 boneless, skinless chicken breasts
1 cup of plain yogurt
1 clove of garlic, minced
1 tsp. minced ginger
1 tsp. lemon juice
1 Tbsp. butter
1 Tbsp. vegetable oil
1 medium sized onion, chopped
1 Tbsp. mild tandoori curry paste (in the ethnic food aisle at the grocery store, Patak's is a good brand)
1 can (796 mL) crushed tomatoes
1 cup heavy cream
1 Tbsp. chopped cilantro (optional)

Pre-heat the oven to 400 degrees
In a large mixing bowl, combine the chicken with the yogurt, garlic, ginger and lemon juice. Let marinate, covered in the refrigerator for at least 30 minutes, or as long as overnight.
Heat a large sauce pan or high sided saute pan over medium-high heat then add the butter and oil.
Once the butter has melted, add the onions and cook until softened, and translucent. Stir in the curry paste and cook until fragrant and starting to stick to the pan, about 2 minutes.
Pour in the tomatoes, stir to combine, lower the heat to low and let simmer, stirring occasionally, for 20 minutes.
While the sauce is simmering, remove the chicken from the marinade and place in a greased casserole dish, place in the oven and bake until cooked through and the juices run clear, about 20 minutes. Remove from oven.
Once the chicken is cool enough to handle, cut into bite sized pieces, about 1 inch cubes.
Stir the cream into the sauce and then add the chicken. Stir to combine and let heat though.
Pour into a serving dish and sprinkle with cilantro.

photo courtesy of www.foodtv.ca

Enjoy!!!

The Great Pot and Pan Debate

2009-11-10T13:59:00.006-05:00

A question I get asked quite often is, "what are the best pots and pans?", I often don't know how to answer, as every type of pot and pan has its own purpose. Here is the lowdown of the most popular types of pots and pans that will hopefully answer everyone's question, and help with the decision of what type of pots and pans to purchase.

Stainless Steel

Stainless steel is a non-reactive metal which makes it great for cooking any ingredient. Although, stainless steel is a great general use material, you have to be careful when choosing what type of stainless steel pots and pans to purchase.Stainless steel on its own will provide an uneven distribution of heat. Look for stainless steel pots and pans with an aluminum or copper core, this will allow the heat to be distributed more evenly, as well as allow for a higher heat temperature while cooking. Stainless steel on its own, is very sensitive to over heating, once you burn a stainless steel pan, it is very difficult to remove and will cause you problems afterward. In general, stainless steel is great for low-temperature cooking, like for eggs or fish and for boiling water or soup. Stainless steel with an aluminum or copper core is more versatile and can be used for higher heat cooking like searing, sauteing and stir-frying, but sticking is often a problem, clean up can be difficult, and they can often get pricey.

Tip: Always pre-heat your pan before cooking in it, placing a cold item in a cold pan will cause sticking.

All-Clad Copper Core Stainless Steel Set

Retails for approximately $1,200

Aluminum

This is what they use most often in restaurants. Aluminum is the cheapest material pots and pans you can purchase and distributes and retains heat beautifully. Aluminum is not as sensitive as stainless steel and can handle very high heat cooking without burning. There are a few downfalls though. One, after frequent use aluminum tends to pit, but because they are cheaper than other materials, they are easily replaceable. Also, aluminum is a reactive metal so many ingredients, especially acidic ones, like tomatoes will pick up a metallic taste when cooked with it. There is also the risk of Alzheimer's. Nothing has been proven that using aluminum pots and pans increases your risk of Alzheimer's, but some people like to be cautious and stay away.

Cast Iron

Cast iron is great for high heat cooking. Although it is reactive like aluminum, and shouldn't be used to make a tomato sauce, frying and searing comes out beautifully when using a cast iron pan. Cast iron will retain an intense amount of heat, and you basically never have to worry about it burning. A cast iron pan should not be heavily washed, it is best when just rubbed down with a soft cloth, and hot water. A cast iron pan works best after years of being used, and it has a nice layer of grease on it. A few cons are that, cast iron tends to be very heavy, it takes longer than other materials to heat up, and it must be very carefully cared for.

Teflon and Other Non-Stick

These are my least favorite types of pots and pans, but they do serve their own purpose. Non-stick pans with a coating, like Teflon should never be used for high heat cooking. The coating with eventually burn off and go into your food. You also have to be very careful with what utensils you use and how you clean it, for the same reason. I do find that these pans are great for making eggs. Eggs should be cooked at a low temperature anyway, and in other pans can get sticky and very messy. Used with plastic or silicone utensils to cook eggs is about the only thing I recommend these pots and pans for.

Infused Anodized

This is a relatively new technology used for pots and pans. Aluminum is put through an anodization process, that infuses the interior and exterior of the pan with an advanced release polymer. This makes the pan, non-stick without a coating, and retains and distributes heat wonderfully. This material can be used for any type of cooking, can be used with any type of utensils, and clean up is super easy. I personally own an infused anodized set of pots and pans and have nothing negative to say about them. For general home use pots and pans, I highly recommend infused anodized. The one downside, is that they can get pricey, but they have a lifetime guarantee, and I feel are worth the extra money.

Calphalon Infused Anodized Set

Retails for approximately $500

Pasta Pronto!!!

2009-11-06T19:06:00.003-05:00

Looking for a quick pasta dish?

This is my variation of Pasta Puttanesca. Traditionally, Puttanesca is a heavy tomato sauce, but my version uses all of the elements of Pasta Puttanesca and makes it a little lighter. I love the mix of saltiness from the capers and olives with the sweetness of the tomatoes. This recipe is quick, simple and delicious.

Don't be scared of the anchovy paste, once cooked it tastes nothing like fish, I promise, but if you really want you can leave it out. I used spaghettini for the pasta but you can use any of your favorite pasta noodles.

Pasta Puttanesca
Serves 4

1/4 cup olive oil
4 cloves of garlic, minced
2 tsp. anchovy paste
1/4 tsp. chili flakes (optional)
1 cup pitted kalamata olives
2 tbsp. capers, drained
1 cup sundried tomatoes, cut into julienne
2 1 pint containers of grape or cherry tomatoes
1 (454g) package of pasta of your choice
1 cup basil, roughly chopped
freshly grated Parmesan cheese

1. Put a large pot of salted water on to boil.
2. Heat a medium sized sauce pan over medium-high heat. Add the olive oil, garlic, anchovy paste and chili flakes and cook until garlic starts to become golden
3. Add in the olives, capers and both the tomatoes. Lower the heat and let simmer for 10-15 minutes, stirring occasionally, until the grape tomatoes have burst and released their juices.
4. While the sauce is simmering, cook the pasta according to the package directions and drain.
5. With the back of a wooden spoon, crush any remaining whole grape tomatoes, season the sauce with pepper than toss with the cooked pasta. Top with the chopped basil and the Parmesan.

Buon appetito!

"What's For Dinner?" Wednesday: BBQ Pulled Chicken Sandwiches

2009-11-04T10:28:00.001-05:00

Pulled pork sandwiches are a Southern barbecue favorite. Traditionally, pulled pork is smoked on the barbecue for hours, but my version allows you to have that Southern BBQ flavour, tonight!!!

My quick and healthy version, uses chicken instead of pork, and poaches instead of smoking. Serve these sandwiches with some coleslaw and potato wedges for a quick and satisfying dinner.

BBQ Pulled Chicken Sandwiches
Makes 4 sandwiches

1 box (900 mL) chicken stock
6 boneless, skinless chicken thighs
1 cup of your favorite barbecue sauce, or use the recipe below
4 kaiser buns, or any bun of your choice
Optional toppings: caramelized onions, horseradish, blue cheese crumbles, Swiss cheese, sauteed peppers, or anything else your heart desires

1. Pour the stock into a medium sized sauce pan and bring to a boil over medium-high heat.
2. Add the chicken thighs, bring back up to a boil then cover and lower the heat to low. Let simmer for 30 minutes.
3. Remove the chicken from the broth and set aside.
4. Pour the bbq sauce into a small saucepan over medium high heat and heat until warm.
5. Once the chicken is cool enough to handle pull apart by hand into shreds and place in the saucepan with the barbecue sauce.
6. Let the chicken re-heat in the sauce then place 1/4 of the chicken mixture onto each of the buns and top with any of the optional toppings.
7. ENJOY!!!

To make my homemade barbecue sauce:

Heat a medium saucepan over medium-high heat. Add 1 tsp. canola oil then add 1 small onion, chopped and 2 cloves of garlic, chopped and cook until the onion is translucent. Stir in 1 Tbsp. of tomato paste and cook for 1 minute. Add a small can (398 mL) diced tomatoes, 1/4 cup brown sugar, 1 Tbsp. Worcestershire sauce and 1/4 cup white vinegar. Bring to a boil, then lower the heat, cover and let simmer for 30 minutes. Pour into a blender and puree until smooth. Season with salt and pepper. Once cool, store in an airtight container in the refrigerator. Makes a little over 1 cup of sauce.

Favorite Products: Sriracha Sauce

2009-11-02T16:07:00.000-05:00

I thought I would make my first favorite product blog on one of my favorite condiments; Sriracha hot chili sauce.

I'm sure you've seen this familiar bottle of hot sauce with the green lid in your local grocery store. For those of you who've wondered what it is, I am here to explain. This hot chili sauce stems from Thailand and has a nice spicy flavour, without being too powerful, mixed with a touch of sweetness and a nice garlicky tang. I literally use it on and in everything. Try it as is on your pizza or to jazz up your scrambled eggs or mix it with mayo to make a spicy dip for sweet potato fries or grilled shrimp. I actually discovered this hot sauce at a Chinese restaurant in China town, when they served it as a dipping sauce for cashews, I know it sounds weird, but trust me try it.

If you haven't tried this versatile hot sauce, do so now, you won't be disappointed!!!

Party Time!!!

2009-11-01T20:36:00.001-05:00

My 4th annual Halloween bash took place this weekend, and was great!

Here are some pictures of some of the food served at the party, feel free to contact me for a recipe if you're interested:

Orange and Black Candy Table

Ghost Cakes

Ghost Cake (close up)

Dirt n' Worms (chocolate mousse, cookie crumbs, gummy worms)

Congealed Blood Shots (vodka jello shots with red corn syrup rim)

Halloween Cupcakes

Witch Fingers and Spider Webs (cookies)

Flesh and Blood Clots (mango, peaches, mandarin oranges, raspberries and pomegranate)

The Dessert Table

Severed Hands (hand shaped crostini with roasted red pepper goat cheese)

Halloween Quesadillas

Witch's Hair (pesto and sundried tomato pasta salad)

Witch's Brew (cheese spinach and artichoke dip)

Pumpkin Patch (crudite platter)

Brain (hummus with roasted red peppers)

Some items that I made but didn't manage to get a picture of were; bandaged fingers (pigs in a blanket), bloody bones (honey bbq chicken wings), shrunken heads (mini pizzas), and sweet potato fingers (sweet potato fries served in black take out boxes).

Looking forward to Halloween 2010!!!

How-to: Roast Garlic

2009-10-30T19:42:00.000-04:00

I LOVE garlic!!! What I don't love is the way my breath smells after eating it. Roasting garlic takes away the strong, pungent flavour of raw garlic and turns it into something sweet and delectable.

Here is my easy how-to for roasting garlic:

Step 1: Take a whole head of garlic, and cut off the very top portion, to reveal the cloves.

Step 2: Place the head of garlic on a piece of aluminum foil and drizzle with about 1 tsp. of olive oil.

Step 3: Wrap the garlic in the foil and place in a 450 degree oven for 30 minutes. Remove from oven and let cool.

Step 4: Once cooled, unwrap the garlic and remove the cloves with a small fork or by squeezing the head of garlic. The cloves should now be soft and golden brown.

Step 5: Mash the cloves with a pinch of salt using a fork to make a paste.

Use this roasted garlic paste to jazz up your regular mayo, barbeque sauce, pasta sauce or mashed potatoes. You can even eat it as is, spread on some bread. Be creative, personally I find roasted garlic goes with everything. The paste will last for about a week in an airtight container in the refrigerator.

Happy Halloween!!!

2009-10-29T18:25:00.002-04:00

Halloween is by far one of my favorite holidays. As a kid there was nothing better then getting free candy, and as an adult I enjoy the opportunity to dress up and act like a kid again. For the past 3 years my fiance, Jordan and I have thrown a Halloween party for all of our friends. Jordan is in charge of carving the pumpkins, while I have been in charge of creating a large spread of food. I have thoroughly enjoyed trying to make regular party food into something spooky.

One of the big hits from last year's party were cookies made to look like Witch's fingers, here's a quick how-to so you can enjoy them yourselves this Halloween:

Step 1: Either make or purchase a basic sugar cookie or peanut butter cookie dough. I cheated and used store bought peanut butter cookie dough.

Step 2: On a lightly floured surface and with floured hands, roll the dough into very thin ropes, about 2 inches long.

Step 3: Using a small knife, score 3 thin lines in the centre of the ropes, to resemble knuckles.

Step 4: Place on a greased, or parchment lined baking sheet and bake at 350 degrees until golden brown, about 8 minutes.

Step 5: Once cooled, use royal icing (see recipe below), dyed your favorite colour and pipe on creepy nails

Step 6: ENJOY!!!!

Quick Royal Icing

1 egg white
2 cups icing sugar
A squeeze of lemon juice

1. Combine all ingredients in a medium sized mixing bowl and whisk together until combined.

2. You can adjust the icing to your desired consistency using water

3. Mix in a few drops of your favorite colour food colouring or keep it white.
4. Store in an airtight container.

Stay Tuned for pictures of all the other scary treats from this years party!!!!

"What's For Dinner?" Wednesday

2009-10-28T14:45:00.002-04:00

It's Wednesday, the middle of the week and the weekend is now in sight. I don't know about anyone else, but by Wednesday I'm exhausted, and the last thing I want to do is go home and prepare a fancy feast, so welcome to the first edition of "What's For Dinner?" Wednesdays. Every Wednesday I'm going to post a simple, quick, dinner recipe.

On a rainy, cool day like today, I love to just curl up in my pajamas and enjoy a nice big bowl of soup. I developed this recipe while I was working for The Compliments Culinary Centre, and it was used in an edition of the Sobey's Inspired magazine. This soup is quite hearty and can be an accompaniment to a meal or paired with some nice crusty bread to make it a complete meal.

photo courtesy of www.compliments.ca

Creamy Potato Leek Soup
Makes 6 large portions

1 tbsp. olive oil
2 leeks, the white parts, halved and sliced
2 cloves of garlic, minced
1 tbsp. fresh thyme, chopped
1 cup white wine
4 large yukon gold potatoes, peeled and cut into medium sized cubes
1 carton (900 ml) of chicken or vegetable stock
1 cup of cream (or milk if preferred)

1. Heat a large stock pot over medium high heat, add the olive oil and saute the leeks, garlic and thyme until softened, about 3 minutes. Pour in the wine and let reduce by half.
2.Add the potatoes and broth and bring to a boil. Cover, lower the heat and simmer until the potatoes are tender, about 30 minutes.
3. Using a hand blender, puree the soup until smooth, add the cream and re-heat.
4. Season with salt and pepper and serve.

My first blog

2009-10-27T11:22:00.000-04:00

I am new to the blogging world, but thought I would give it a try. I am a culinary school graduate, based in Toronto. Currently I am working for a corporate company downtown, providing them with catering services. Due to budget cuts among other things, I'm not able to be as creative as I would like, therefore using this blog as my creative outlet. The plan is to blog regularly with recipes, entertaining ideas, restaurant reviews, cook book reviews, etc. We'll see how it goes....