Get ready for a food adventure when you make this.
Special Equipment: large paella pan
- 2 x 2lb. fryers, each cut into 8 pieces
- 1/2 cup good olive oil
- 1 lb. lean pork, cut into 1 inch cubes
- 2 cups chopped onion
- 2 cloves garlic, crushed
- pinch of pepper
- 1 tsp. dried oregano
- 1 tsp. salt
- 2 cups long grain rice
- 1/2 tsp. saffron
- 1 lb. Italian sausages (chorizo)
- 2 medium sized tomatoes, fresh, peeled and chopped
- 1 bay leaf
- 3 cans (10 oz) chicken broth (condensed)
- 1 1/2 lb. large shrimp, shelled and deveined
- 1 pkg. (10 oz.) frozen peas
- 1/2 jar (4 oz. size) pimentos
- 2 limes, cut in 8 wedges each
Wipe the chicken with damp, wet towels. In hot oil, in a large skillet, brown the chicken (about 5 pieces at a time) until golden. Remove it as it browns.
Add the pork cubes to the skillet and brown on all sides. Remove.
To the drippings in the pan, add the onion, garlic, pepper, oregano, and saute, stirring about 5 minutes until the onion is golden in colour. Add the salt, rice and saffron, cook while stirring for about 10 minutes. C’mon, it will be worth it.
In another large skillet, brown the sausages, turning to brown all sides (about 10 minutes). Drain and discard the fat. Place this in a large roasting pan with all the meat.
Heat oven to 375 degrees.
Add the tomatoes, bay leaf and broth to the rice mixture and bring to boiling. Add the shrimp and spoon evenly over the sausage and chicken. Bake, tightly covered with foil for about 1 hour.
If the mixture appears dry, add 1/2 cup water. Sprinkle the peas over the top and do not stir in. Bake, covered, a further 20 minutes.
To serve: place the paella on a paella pan, garnish with the pimento and lime and take to the table.
This will serve 10 people. Now, didn’t I say this was worth it?
Chocolate Raspberry Cheesecake
I know. Yesterday I posted a chocolate cake martini….well? This is the perfect companion.
- 1 chocolate cracker crust (store bought is great)
- 6 oz. cream cheese
- 1 can condensed milk
- 1 large egg
- 3 tbsp. lime juice
- 1 tsp. pure vanilla
- 1 cup fresh raspberries
- 2 squares semi-sweet chocolate
- 1/4 + cup whipping cream
- 1 oz. Chocolate Raspberry port
Preheat oven to 350 degrees.
With your mixer, beat the cream cheese until fluffy and gradually add in the condensed milk, beating until smooth. Add the egg, lime juice and vanilla. Again, mixing well.
Arrange the raspberries on bottom of the crust. Add more if needed to cover. Slowly pour the cheese mixture over the fruit.
Bake 33-35 minutes until center is almost set. Turn off the heat and leave in the oven to cool down.
In a small saucepan, melt the chocolate and whipping together. Pour in the port and continue stirring until it thickens. Remove from the heat.
Top the cheesecake with the chocolate glaze and cool for 24 hours. Garnish with fresh berries and whipped cream if you wish.
Serve with the chocolate cake martini…Whew! What a dessert.
** Don’t forget to place a pan with water in the bottom of the oven, while baking the cheesecake. It prevents cracking.
Chocolate Cake Martini
I have generally (translates to always) given our guests a martini as our signature drink. A friend sent me this one that was posted in the paper over a year ago and, going through a box of ‘treasures’, I re-read it and thought you would like to try it.
- 1 1/2 oz. Citron Vodka
- 1/2 oz. Creme de Cacao
- berry sugar
- 1 lime
Okay, I know it has only 2 ingredients, but when you finish the martini glass as below noted, you will see that finishing the drink makes it so special.
Place the martini glass in the freezer while mixing the vodka and liqueur over crushed ice. Discard the ice.
Wipe the entire rim of the glass with a wedge of the lime and then only drip one half of the glass into the sugar.
The tartness of the bare lime side will counter the sweetness of the drink and, if you desire, sip from the sugar side as well.
It has been a while since I posted a martooni, so try it. Hmmmm…tastes like two.
Eggless Ginger Pancakes
This is a different pancake to be sure as it is eggless and uses a mix (like Krusteaz).
- 4 cups of the whole wheat and honey pancake mix * see above
- 3 tsp. finely chopped preserved ginger
- 1 tsp. cinnamon
- 1/2 tsp. freshly grated nutmeg
- pinch of ground cloves
- 2 tsp. molasses
- 3 1/2 cups water
In a large bowl, whisk together the pancake mix, spices, molasses and water, blending well.
Heat griddle and spray with nonstick spray if necessary. Pour batter onto the hot griddle, forming medium sized pancakes. When bubbles form, flip and brown the other side.
Lemon Sauce
- 1 cup sugar
- 2 tbsp. cornstarch
- 2 cups water
- 1/4 cup butter
- 2 tbsp. grated lemon zest
- 1/4 cup fresh lemon juice
Combine the sugar and cornstarch in a medium saucepan. Gradually, whisk in the water and bring to a boil. Stir constantly for about 5 minutes until thickens. Remove from the heat and add the butter, zest and juice. Serve warm over the pancakes.
This makes about 18 pancakes.
Croque Montagnarde
A few years back, while in Paris, we had a real crowd pleaser called croque monsieur. This is another palate pleaser, although a little richer version, and a perfectly wonderful luncheon fare.
- 12 small fingerling potatoes, cooked until tender and smashed
- 2 tbsp. olive oil
- 4 slices day old country bread
- 4 thick slices of ham
- 8 slices Gruyere cheese
Preheat oven to 425 degrees. Toss the potatoes with oil. Spread 1/4 cup of the Bechamel sauce (recipe follows)on to each slice of bread, and top with a slice of ham, some of the potatoes and 2 slices of cheese. Place on a parchment lined baking sheet and bake until golden and bubbly (10-12 minutes). Check after 8 minutes and rotate the baking sheet, if necessary.
Bechamel Sauce
- 2 tbsp. butter
- 2 tbsp. flour
- 1 3/4 cups whole milk, warmed
Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk until the mixture bubbles just a little, but not starting to turn brown (about 2 minutes). Whisk in the milk and bring to a boil to thicken the sauce. Season carefully with a little salt and pepper and remove from heat.
This make a super great luncheon treat. Add a crisp green salad and you are off to the races. Enjoy!
Roasted Corn Chowder with Shrimp
This is tasty, tasty, tasty. I am sure it will become your new “favourite chowder” of all time.
- 4 tbsp. room temperature butter
- 2 tbsp. flour
- 1 medium onion, peeled and coarsely chopped
- 3 celery stalks, peeled and coarsely chopped
- 2 large red peppers, roasted, seeded and chopped
- 2 x 15 oz. cans creamed corn
- 3 corn on cob, roasted, kernals removed
- 2 x 14 oz. containers of chicken broth
- 1 – 1 1/2 cups whipping cream
- 2 tsp. sugar
- pinch of cayenne pepper
- 1 pound uncooked shrimp, peeled, deveined and coarsely chopped
- 5 tbsp. chopped fresh cilantro
- 4 slices of bacon, cooked crisp and chopped
Mix together the flour and butter in a small bowl and set aside.
Finely chop the onion and celery in a processor. Melt 2 tbsp. of butter in a large pot over medium heat. Add the onion-celery mixture and the peppers, saute until soft, about 5-6 minutes.
Add the creamed corn, freshly roasted corn kernals, broth, cream, sugar and cayenne pepper. Bring to a boil and reduce heat. Whisk in the flour-butter mixture and simmer for 12-15 minutes to blend all the flavours.
Add the shrimp and 3 tbsp. of the chopped cilantro and simmer until the shrimp are cooked through (about 5 minutes longer. Season lightly with salt and pepper.
Ladle into large soup bowls, sprinkle the remaining cilantro and chopped crisp bacon.
Only thing needed now is a glass of chilled white wine. YUM!
Pumpkin Ginger Cheesecake
A few additions to the classic cheesecake using pumpkin and you raise the bar another step up. The use of preserved ginger is awesome.
- 1 1/4 cups gingersnap cookies , crushed
- 2 tbsp. brown sugar
- 1/2 tsp. ground cinnamon
- 1/3 cup melted butter
- 1 1/2 cups canned pumpkin (not pie mix)
- 1/4 cup brown sugar
- 2 cubes preserved ginger, chopped fine
- 1 tbsp. juice from preserved ginger
- 1/2 tsp. each nutmeg (freshly grated), 1/2 tsp. cinnamon
- 3 pkgs. Philadelphia cream cheese
- 1/3 cup English toffee bits
- 1 can condensed milk
- 3 large eggs
To make the crust, add the crumbs, sugar, cinnamon and melted butter together and press into a 9 inch springform pan.
Whisk together the pumpkin, sugar, spices, ginger and juice and set aside.
Beat together the cream cheese until fluffy and slowly add in the condensed milk, eggs, toffee bits and the pumpkin mixture. Blend well.
Place a pan in the bottom of the oven, half filled with water. This will allow steam and prevent cracking of the filling. Pour filling into prepared pan and bake in a 325 degree oven for about 50-55 minutes, until the center is set. Turn the heat off and let cool in the oven for 60 minutes and then finish cooling on a rack. Let this sit in the refrigerator overnight. All you need is cinnamon flavoured whipped cream and you have gone another level to finish this off.
Glazed Butterballs
Try this one…really tasty and not difficult to make.
- 1 3/4 cups flour (sifted)
- 1 cup finely chopped pistachios
- 3/4 cup butter (not margarine)
- 1/2 cup sifted icing sugar
- pinch of salt
- 3/4 tsp. pure vanilla
- 2 tsps. cold water
- 3 oz. good quality semisweet chocolate and/or chopped pistachios (Coarsely grated chocolate and finely chopped pecans)
Preheat oven to 325 degrees.
Combine the flour and pistachios and mix well.
Cream the butter, gradually adding the sugar and beating until light and fluffy. Add the salt, vanilla and water, blending well. Gradually add this to the flour mixture.
Shape into 3/4 inch balls. Place on parchment line cookie sheets. Bake for 20 minutes or until the edges start to turn brown.
Transfer these to a rack and cool thoroughly.
Partially melt the chocolate over hot water, removing from heat and continue stirring with a rubber spatula until fully melted.
Dip one half of the cookie in the chocolate and then roll in the grated chocolate or nuts.
Place on waxed paper and chill. Store in an airtight container. This will make 4 dozen cookies.
Terrific Tantalizing Fudge
Sooooo simple, but sooooooo good. You can change the type of condensed milk and chocolate to change things up or give a variety. Makes a super good gift as well. This is what I did this time…..
- 8 oz. Belgian milk chocolate (best quality)
- 8 oz. Belgian dark chocolate (best quality)
- 1 can of Dulce de Leche condensed milk
- 1 cup chopped pecans
In a saucepan melt all the chocolate with the condensed milk, using a rubber spatula to blend. When completely melted, stir in the chopped nuts.
Line a large loaf pan with plastic wrap and fill the pan with the mixture. Smooth the top with your rubber spatula and place in the refrigerator to cool down completely. When chilled, remove from the pan and cut in to squares (4 across for sure ). This way, it makes lots.
It is soooooo smooth and absolutely scrumptious. This absolutely melts in your mouth and makes you feel so “happy and glad to be alive”.
Change it up with white chocolate, regular condensed milk and pistachios or milk chocolate, chocolate condensed milk and orange or raspberry flavouring. The choice is yours. Make this and enjoy.
Sweet Potato Mash With Lime
I absolutely love the sweet potato and yam…between the USA and Canada, they appear to mean the opposite, so I will go by colour.
- 1 large sweet potato (white one)
- 2 tbsp. butter
- 1 tsp. finely grated lime zest
- 2 tbsp. fresh lime juice
- pinch of salt
- pinch of freshly grated nutmeg
Preheat oven to 425 degrees. Prick potato all over and bake on a parchment lined cookie sheet until completely tender if poked with a knife. This normally takes 45-60 minutes.
Remove from oven and slice in half lengthwise to scoop out the flesh.
In a small bowl, mash until smooth and add the remaining ingredients
This would be awsome with roasted chicken or barbecued chicken, using the drippings to drizzle over the potato. If more than 2 people, simply add another sweet potato or two and increase the ingredients accordingly.
Burgers For Tasting Parties
These are absolutely wonderful to devour..oops..sorry, taste! The Canadian Super Store sell the miniature hamburger buns (or make your own) and they are the perfect size. If your store does not sell these, small soft buns will do. Cobbs Bakery now have the slider buns.
For 8 burgers you will need:
- 1 lb. fine ground beef
- 1/2 oz .sliced Brie cheese (triple cream is best) for each burger
- 2 medium sized porcini mushrooms, sliced
Form the burgers into 1 inch thick patties, adding nothing to the mixture. Season with a tiny pinch of salt and pepper and a smear of olive oil. Grill to medium over a high heat.
Place the burgers on miniature size soft buns that have been lightly grilled.
Add 1/2 oz. of Brie cheese on each burger, by cutting into thick strips and place on a burger once it has been grilled, until it has become slightly molten.
Slice the porcini mushrooms into strips and season with a little oil, salt and pepper. Grill quickly and place on top of the melted cheese and place on the top of the bun. Serve immediately.
Be sure to add a generous dollop of the truffle aioli to the burger. Recipe follows.
Truffle Aioli
- 2 cups mayonnaise
- juice from 2 limes
- 2 tbsp. white truffle paste
- salt and pepper to taste
- 4 eggs
Add the eggs to a food processor. Slowly drizzle the oil until a mayo like consistency is achieved. Add the remaining ingredients while the machine is running.
Add this on your burgers….oh my! yummy
Fettucine With Mushrooms and Tomato Cream Sauce
This recipe will serve 6 people and a heads up, the sauce is much more than you will need but the extra can be frozen for about 3 weeks.
- 1/2 oz. dried porcini mushrooms
- 1/2 cup hot water
- 3 tbsp. hemp oil
- 1 medium onion, finely chopped
- 2 oz. pancetta, sliced and chopped
- 1 garlic clove, grated
- 10 oz. white button mushrooms, thinly sliced
- 1/3 cup medium dry Sherry
- 28 oz. whole tomatoes in juice, chopped, reserve juice
- 1 bay leaf
- pinch of salt and pepper
- 2 cups heavy cream (36% if you can find it)
- 1 lb. dried fettucine
- 1/2 cup fresh flat leaf parsley, chopped
- 1/3 cup chopped fresh basil leaves
- 1 cup grated Parmigiano-Reggiano
Soak the porcini in hot water until softened, about 10 minutes. Remove the porcini, squeezing out all moisture back into the bowl. Rinse the porcini to remove any dirt and finely chop. Pour the liquid through a sieve, lined with a paper towel, into a small bowl and set aside.
Heat the oil in a 5 qt. saucepan over medium heat until hot, but not smoking and saute the onion and pancetta, stirring until golden in colour, about 5 minutes. Add the garlic and fresh mushrooms and saute, stirring until the liquid has evaporated and are lightly browned. Stir in the porcini, all the reserved liquid and sherry and boil, uncovered, until most of the liquid has evaporated (about 5 minutes).
Stir in the tomatoes and juice, bay leaf, salt, pepper and bring to a boil. Stir in the cream and immediately turn down the heat and simmer, stirring ocasionally, until thickened (about 45 minutes). Remove and throw away the bay leaf.
Cook the fettucine according to directions, drain, add a dollop of butter and mix in. Add the basil and parley into the sauce and then toss with enough of the sauce to coat well. Serve with the cheese.
Add a salad, glass of wine and you have a delightful meal.