Seared Scallops with Sweet Corn Risotto

Clearly you can tell by my lack of posting that it has been awhile since I have cooked. Well last night, I actually had the energy to prepare some dinner so I decided to go all out with something a little fancier than a regular weeknight meal.

Jordan and I love scallops but we usually have them with a light sauce as an appetizer. Since I wanted to prepare them as a main I needed an accompaniment that would round out the meal. Scallops and corn make a perfect couple so I decided to pair the simply seared scallops with a delicious sweet corn risotto. It was a perfect, indulgent weeknight meal and I am glad I mustered up the energy to prepare it.

Sweet Corn Risotto
Serves 4

• 2 Tbsp. olive oil
• 1 shallot, minced
• 1 clove of garlic, minced
• 1 cup arborio rice
• 1 cup white wine
• 4 cups chicken or vegetable stock, heated
• 1 cup of corn, fresh or frozen, pureed until almost smooth
• 1 cup of corn niblets, fresh or frozen
• 2 Tbsp. butter
• kosher salt and freshly ground pepper
• handful of chopped chives

1. Heat a large skillet over medium-high heat, once hot add the oil, shallot and garlic. Cook until softned and translucnet, about 3 minutes. Stir in the rice and stir to coat with the oil. Cook for one minute.
2. Pour in the wine, and using a wooden spoon scrape off any brown bits from the bottom of the pan. Bring to a boil, and reduce by one half. Lower the heat to a simmer
3. Pour one ladle of stock into the rice mixture, and continually stir, once the liquid is absorbed add another ladle of stock. Repeat this process until all the stock is used and the rice is cooked to al dente, adding in both the pureed and whole corn with the last stock addition.
4. Stir in the butter and season with salt and pepper to taste. Stir in the chives and cover with aluminum foil to keep in the heat while you sear the scallops.

Simple Seared Scallops
This recipe can be used for any amount of scallops

• fresh, sea scallops
• paper towel
• kosher salt and pepper
• vegetable oil
• butter
• squeeze of lemon

1. Place the sea scallops onto a peice of paper towl and blot out any excess moisture. Season with salt and pepper.
2. Heat a large saute pan over high heat, once hot add enough vegetable oil to coat the bottom of the pan. Add the scallops, making sure not to over crowd the pan and sear until golden brown on each side, about 2-3 minutes per side.
3. Once finished, add a small amount of butter and a squeeze of lemon juice to the pan and let melt and coat the scallops.
4. Remove and serve. 

Tales from our Garden: Zucchini Fries with Herb Mayo

Year, after year zucchini seems to take over our garden. Before we even discover the zucchini growing it grows into ginormous sizes. 

I have began to run out of zucchini ideas so last week I decided to go with a classic.Whenever I think of zucchini I think of the breaded and crispy zucchini sticks that I used to order on my days off as staff at Camp Timberlane at the local Haliburton restaurant McKecks. This time, I went a little healthier than the deep fried ones from back in the day and decided to oven  bake them instead and instead of the creamy ranch dressing that used to come on the side I whipped up a herb mayo for dipping. These went great with a side salad and some barbequed sausages.

Zucchini Fries
Serves 4 as a side

• 2 green zucchini, or 1 large one cut into strips
• 3 eggs, beaten
• 1 cup of flour
• 2 cups of italian bread crumbs
• 2 tsp. garlic powder
• 1 tsp. paprika
• salt and pepper to taste
• olive oil for drizzling

1. Preheat the oven to 425 degrees F.
2. Place the egg, flour and bread crumbs into separate bowls. Season each with some salt and pepper. Mix the garlic powder and paprika with the bread crumbs.
3. Dredge a strip of zucchini into the flour mixture, followed by the egg and then finally the breadcrumbs, place on a parchment lined baking sheet. Repeat with the remaining zucchini.
4. Drizzle the zucchini with some olive oil and place in the oven to bake. 
5. After 10 minutes, flip the zucchini over and place back in the oven for another 10-12 minutes or until the breading is golden and crispy and the zucchini is tender. 
6. Serve with some herb may for dipping. 
7. ENJOY!

Herb Mayo
Makes 1 cup

• 1 cup of mayonnaise
• 1 Tbsp. Italian parsley, chopped
• 1 tsp. chives, chopped
• zest and juice of one lemon
• salt and pepper to taste

1. In a small bowl, combine all the ingredients.
2. Season with salt and pepper and serve. 

Tales from our Garden: Kale and Carrot Slaw

Wow! It has been quite awhile since I posted. The past couple months have been crazy including renovations on our house which has kept me out of the kitchen. Things are back to normal now so regular posts should resume.

We now have some catching up to do.

Over the May long weekend we planted our garden for this year, this year it includes:
- four types of tomatoes (beefsteak, cherry, heirloom and san marzano)
- kale
- carrots
- green onions
- peas
- corn
- zucchini
- cucumber
- herbs (basil, thyme, rosemary, sage, oregano)
- berries (strawberries, blueberries, raspberries and red currants)

The past few weeks have brought us many delicious raspberries which I have been enjoying by the bowl full daily,

This past weekend, I attended a pot luck picnic and decided to pick my first bunch of kale and a carrot from the garden to make up a delicious and easy kale slaw. This salad is perfect for a BBQ or potluck as the kale is hearty enough to remain crisp and not get soggy after a few hours.

This recipe is the first of many of this season's Tales from our Garden, so enjoy!

Kale and Carrot Slaw
Serves 6-8 as a side dish

• 1/4 cup apple cider vinegar
• 1 tsp. honey
• 3/4 cup olive oil
• 1 bunch of kale, shredded
• 1 large carrot, grated
• 1 cup roasted sunflower seeds
• kosher or sea salt and freshly ground pepper to taste 

1. In a small mixing bowl, whisk together the apple cider vinegar, honey and a pinch each of salt and pepper until combined. Slowly pour in the olive oil while whisking until the mixture is thick and emulsified. 
2. Toss the dressing with the kale, carrots and sunflower seeds. Season with some more salt and pepper and allow to sit for a few minutes before serving. 

Grilled Flank Steak and Tomato-Bread Salad

Although the rain today is definitley regular spring weather, this past week in Toronto has felt more like summer. The other night I made this meal and it was perfect for a HOT spring/summer night

A perfect summer recipe is one that can be made quickly with as little time in the hot kitchen as possible. The marinade for the steak is super simple and I did it quickly before bed the night before so when I got home from work all I had to do was hand Jordan the steak to grill up on the BBQ and then whip up the salad.

I make this salad all the time but this time I decided to add some capers. I found these capers that were marinated in balsamic vinegar instead of regular white vinegar and I thought they would be a nice briny addition to the salad but you can use regular capers or leave them out all together if you wish. Also, I made my croutons from scratch but if you wanted to use store bought that would be great as well.

Marinated and Grilled Flank Steak
Serves 4 or 2 with leftovers for lunch

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves of garlic, minced
• 1 flank steak, about 1-2 lbs

1.  In a large casserole dish whisk together the olive oil, vinegar and garlic.
2. Place the flank steak in the marinade, spooning some of the marinade on the top of the steak. Cover with plastic wrap and place in the refrigerator.
3. In the morning, flip the steak, recover with plastic wrap and place back in the fridge.
4. Right before grilling, remove the steak from the fridge to take the chill off before grilling.
5. Heat your BBQ to high and grill the steak until cooked to a medium-rare, about 4-6 minutes/side.
6. Remove the steak from the grill, place on a cutting board and let rest for 10 minutes before thinly slicing. 
7. Serve with the tomato-bread salad. 

 Tomato-Bread Salad
Serves 2-4

• 1/4 cup extra virgin olive oil
• 2 cloves of garlic, minced
• 1 demi baguette (small baguette), cut into one inch cubes
• 2 pints of cherry tomatoes, sliced in half
• 1 Tbsp. of capers in balsamic vinegar, with the brine
• a small handful of basil, torn into small pieces
• a couple of handfuls of arugula
• kosher salt and freshly ground pepper

1. Heat the oven to 400 degrees F.
2. Place the baguette cubes into a mixing bowl.
3. In a small saucepan add the olive oil and garlic and place over medium high heat. Heat the oil until the garlic is just starting turn golden and fragrant then remove from the heat.
4. Pour half of the garlic oil over the baguette cubes and toss to combine. Season with some salt and pepper then pour onto a baking sheet. Place in the oven and bake until golden and crispy, about 10 minutes.
5. Remove the croutons from the oven and allow to cool, about 5 minutes.
6. In a large mixing bowl combine the cherry tomatoes, capers, basil and bread cubes with the remaining garlic oil. Season with salt and pepper and toss to combine.
7. Place the arugula on a platter and pour the tomato mixture on top.
8. Serve with the sliced steak on the side and enjoy!

Roasted Herb and Balsamic Chicken with Caramalized Shallot Gravy and Shaved, Roasted Brussel Sprouts

This meal is quick, delicious and perfect for weeknight cooking but is also fancy enough for weekend entertaining. I used chicken thighs but you can switch to white meat if you prefer, just adjust the cook time accordingly.

Shaved, Roasted Brussel Sprouts
Serves 4

• 1 lb. brussel sprouts
• olive oil
• kosher salt and freshly ground pepper

1.  Preheat oven to 400 degrees F.
2. Using a knife or the slicer blade of a food processor thinly slice the brussel sprouts lengthwise into thin shavings.
3. Place the brussel sprouts into a mixing bowl and toss with salt, pepper and a drizzle of olive oil.
4. Place onto a baking sheet and roast, stirring occasionally until golden, about 20-25 minutes. Once in the oven, start preparing the chicken.

Roasted Herb and Balsamic Chicken
Serves 2-4

• 4 bone-in, skin-on chicken thighs
• 3 sprigs thyme, roughly chopped
• 1 small spring rosemary, roughly chopped
• 1 clove of garlic, chopped
• 2 tsp. dijon mustard
• 2 tsp. honey
• 1/4 cup olive oil
• 2 Tbsp. balsamic vinegar
• kosher salt and freshly ground pepper

1. Preheat the oven to 400 degrees F and heat a large saute pan over high heat.
2. Season the chicken breasts with some salt and pepper then place into the heated saute pan, skin side down. There is no need to add any extra oil, the fat from the chicken will  be enough. Let cook until brown and crispy.
3. While the chicken is browning, whisk together the remaining ingredients in a small bowl. Once the chicken is brown and crispy, flip over, allow to cook for a minute longer then remove from the heat. Pour the balsamic mixture over the chicken then place in the oven.
4. Roast until chicken is cooked through, about 20 minutes. A meat thermometer should read 165 degrees F. While the chicken is roasting prepare the gravy.

Caramelized Shallot Gravy

• 1 Tbsp. olive oil
• 2 large shallots, thinly sliced
• 1 clove of garlic, minced
• 1 sprig of thyme, roughly chopped
• 1/4 cup balsamic vinegar
• 1 Tbsp. flour
• 2 cups chicken broth
• 1/4 cup heavy cream
• kosher salt and freshly ground pepper

1. Heat a large saute pan over medium-high heat. Add 1 tsp of the oil, the shallots, garlic and thyme. Cook the shallots, stirring occasionally until almost burnt, about 5 minutes then stir in 1/4 cup of stock and the balsamic vinegar. Reduce the liquid, stirring occasionally until the shallots are caramelized, they should have a syrupy consistency.
2. Stir in the remaining oil and the flour to form a roux. Cook out for 1 minute then slowly stir in the stock. Bring the mixture to a boil, lower the heat and allow to simmer for 1 minute then stir in the heavy cream. 
3. Season with salt and pepper and serve.

Jamie Oliver's Meals in Minutes: Pregnant Jooles's Pasta, Crunchy Red Endive and Watercress Salad

Last night was the second of my Jamie Oliver's Meals in Minutes cookbook test.

On the menu:

• Pregnant Jools's Pasta (essentially pasta with meat sauce)
• Crunchy Red Endive and Watercress Salad (I used baby arugula which the book gave as an option)

I pretty much followed the recipe exactly except for a few simple swap outs. I changed the type of pasta from penne to farfalle (bowties) and instead of using sausages in the sauce I used ground veal. The recipe in the book included a dessert (little frangipan tarts) but since we try to eat somewhat healthy during the week I decided to skip it. The tarts looked and sounded delicious so I will probably test the recipe out on the weekend and bring them to a friend's house.

Here are my thoughts:

Ingredients: Just like last time all the ingredients were easy to find in my local supermarket. Besides being incredibly easy to find the ingredients were also very reasonable. My whole bill for this meal cost just over $20.

Method: This time around, the method was a little tougher than last time. This was partly my fault since I skipped the dessert. Because of this, I had to skip the steps based around the tarts and often found myself losing my spot on the page. Other than that, this recipe was easy to follow. My only other complaint was that the recipe called for the meat to be cooked on a high heat, I found for the time given to cook the meat I had to turn the temperature down a bit about halfway through the cooking time as my sauce was starting to burn but like any recipe you have to pay attention and adjust accordingly.

Cook Time: This meal was even quicker than the last one. I had dinner on the table in just under 30 minutes! In fact, when I called Jordan to the table his response was "What??? Already???"! Granted, I skipped the whole dessert section of the recipe but if you included it it would probably only add about 10-15 minutes to the cook time.

The Food: Once again, DELICIOUS! The meat sauce tasted like it had  been cooked all day and was the perfect comfort food for a cold winter's night. The salad was fresh and crunchy and was the perfect accompaniment for the pasta. Another satisfying meal from Mr. Jamie Oliver!

Tonight I am cooking my own recipe so make sure to check back tomorrow for a post on:

• Roasted Herb Chicken
• Caramelized Shallot Gravy and
• Shaved, Roasted Brussel Sprouts

Jamie Oliver's Meals in Minutes: Green Curry, Crispy Chicken, Kimchee Slaw and Rice Noodles

As discussed in my post the other day, for the next few weeks I am going to be putting Jamie Oliver's Meals in Minutes cookbook to the test.

The book is divided up into different complete meals (3-5 dishes each) so last night I decided to cook:

• Green Curry
• Crispy Chicken
• Kimchee Slaw
• Rice Noodles

You can find the recipe on Jamie's website here.

Here is what I thought of the recipe:

Ingredients: All the ingredients were easy to find in my local supermarket. There was nothing strange or unusual, in fact I had most of the ingredients in my fridge and pantry.

Method: The recipe is written as one long process instead of individual recipes for each dish. This is a super handy feature as it allows you to do many things at once and ensures that all the dishes will be ready at the same time. My only complaint was that because the recipe was written this way, I didn't have much time to clean as I went (one of the number one rules taught in culinary school) so I (and by "I" I really mean Jordan) was left with a sink full of pots, pans, utensils and appliances.

Cook Time: This book definitley delivered on it's title. I got home from work at around 6:30 and Jordan and I were sitting and eating ALL the dishes at just past 7pm. Granted, I have a lot of experience in the kitchen, but  the everyday home chef can definitley complete this recipe in 30-45 minutes.

The Food: First of all, the chicken was AMAZING! It was perfectly crispy on the outside but still juicy on the inside. The honey and green curry paste added a delicious sweet, slightly spicy and sticky glaze that had Jordan and I licking our fingers and plates. The green beans and slaw were delicious as well. We probably could have done without the rice noodles as the three other dishes were enough to fill us, but they came in handy to soak up leftover green curry sauce from the beans.

Overall, I was very satisfied with my first meal from this book and am looking forward to the next. Thanks Jamie!

Bobby Flay Inspired Dinner

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

1. 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)
2. 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.
3. 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

1. 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.
2. 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

1. Combine all the ingredients in a mixing bowl. Season with salt.
2. 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

1. 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.
2. 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

1. Preheat the oven to 425 degrees F.
2. 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.
3. Bake in the oven in tender and brown, about 20-25 minutes, tossing occasionally.  

 
 

Chipotle and Honey Glazed Steak with Warm Corn Salad

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

1.  Preheat the oven to 425 degrees F.
2. Remove the steak from the fridge and allow to come to room temperature before searing.
3. 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.
4. Liberally season the steak with salt and pepper.
5. 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. 
6. Cook until steak is cooked through (about 10-20 minutes depending on the cut of steak), basting with some more glaze halfway through cooking. 
7. 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)

1. 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.
2. Heat a small saute pan over medium heat. Add the oil, onion and garlic and saute until softened.
3. 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.
4. Transfer to a platter and top with cilantro if you wish then serve with the sliced steak.

 

Weeknight Thanksgiving Feast!

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

1. Preheat the oven to 400 degrees F. 
2. Place the turkey breast on a cooling rack placed on top of a baking sheet.
3. In a small bowl combine the butter with the parsley, garlic, salt and pepper.
4. Using your hands spread the butter all over the turkey breast, including under the skin.
5. Place the turkey in the oven and roast until cooked through (internal temperature should be 165 degrees C), about 30-40 minutes. 
6. 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)

1. Once the turkey is in the oven, start preparing the stuffing.
2. 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.
3. Stir in the herbs and season with salt and pepper. 
4. 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

1. 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).
2. 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.
3. 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.
4. Serve with the rest of your meal.

Eat to the Beat 2011

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

1. 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.
2. 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.
3. Using a hand blender, puree the soup until smooth. Stir in maple syrup, salt and pepper to taste.

Tales from our Garden: Fresh Tomato Sauce

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 

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

How-To: Peeling Tomatoes

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

Roasted Potato Salad with Lemon and Dill Dressing

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

1. Place a large baking sheet in your oven and pre-heat  to 450 degrees F.
2. 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
3. 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.
4. 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.
5. Once the potatoes are cooked, transfer into a large mixing bowl, while still warm toss with the dressing and the chopped dill.
6. The salad can be served warm or at room temperature.

Tales from our Garden: Zucchini Fritters

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

1. 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.
2. Combine the zucchini and onion with the parsley, cheese, flour, egg, lemon zest and salt and pepper.
3. 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.
4. Cook until crisp on both sides, about 2-3 minutes a side and transfer to a paper towel lined plate. 
5. Sprinkle with some sea salt and serve.

Tales from our Garden: Zucchini, Ricotta and Lemon Flatbread

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

1. Preheat the oven to 425 degrees F.
2. In a mixing bowl, stir together the ricotta cheese, garlic, lemon zest and parsley. Season with salt and pepper.
3. 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.
4. 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.
5. Enjoy!

Tales from our Garden: Roasted Garlic Caesar Salad

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

1. Pre-heat the oven to 450 degrees F.
2. Follow my instructions on How-To: Roast Garlic.
3. 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.
4. 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.
5. 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. 

Tales from our Garden

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!

Passover Recipe: Roasted Sweet Potato Salad

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

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

1. Bring a pot of salted water to a boil.
2. 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.
3. 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.
4. 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.
5. Cook the pasta in the boiling water according to package directions, drain and set aside.
6. 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!