Believe it or not Easter is earlier this year and this is a nice potato dish to serve as a side with your ham. Especially if you are having family coming home it is always great to showcase a new dish.
- Butter, room temperature for baking dish
- 2 1/2-3 lbs. fingerling potatoes, cut on the bias and then 1/2 thick slices
- Coarse salt and freshly ground pepper
- 8 oz. bacon, chopped in 1 inch pieces,
- 1 small onion, sliced
- 1/2 cup dry white wine (Sav. Blanc.)
- 14-15 oz. Provolone cheese cut into 1/4 inch thick pieces
Preheat oven to 375 degrees. Butter bottom and sides of a 2 quart casserole.
Cover the potatoes in a large saucepan of water, bring to the boil and cook for about 10 minutes, or until tender. Drain.
Cook the bacon until crisp and remove to a plate. Save 1 tbsp. of the bacon fat to cook the onion in until it becomes caramelized (14-15 minutes). Add the wine and cook until reduced which should take about 2 minutes. Stir in the bacon. Remove from the heat.
Arrange one half of the potatoes in the casserole, add one half of the bacon and one half of the cheese, spreading quite evenly. Repeat with the second layer of potatoes , adding the bacon and cheese on top.
Bake now until the cheese is bubbling (25 minutes approximately). Serve with this sliced ham, salad, rolls.
Wow! My mouth is watering already. Come on family…..it will be good.
Individual Mini Beef Wellington
I LOVE Beef Wellington and, while I am trying to get one certain couple to come for dinner in the near future, I mentioned having these to Don. How special can this be? You should see the menu devised so far…never mind. Read on.
- 1 – 5 lbs. beef wellington, trimmed and halved crosswise
- coarse salt and freshly ground pepper
- 2 tbsp. olive oil
- 1 clove of garlic, peeled
- 2 full pkgs. buttery puff pastry
- 8 oz. pate
- 2 large eggs
Season the beef with salt and pepper and rub the surface of the meat with the garlic. Heat 2 tbsp. of oil in a heavy skillet over a high heat and add half of the beef, turning over until all sides are browned (about 2-3 minutes) Transfer to a cutting board and cook the other piece of beef the same as the first. Cut each half into 4 equal pieces.
Roll out one pkg. of puff pastry to a larger than 16 x 12 size. Trim off the edges and now cut into four 8 x 6 (approx.) squares. Place one piece of meat on each square and top with about 2 tbsp. of the pate, making sure to spread it evenly.
Lightly beat the egg and brush over the edges and fold up the corners to enclose the filling and press gently to seal. With some of the pastry scraps, make a design addition to the top of the wellingtons.
- If not using same day, Place these, seam side up, on a parchment lined baking sheet, wrap well in plastic and then foil. These can now be frozen for up to 2 weeks. *
Preheat oven to 425 degrees.
Lightly beat the second egg and brush over the wellingtons. Divide these between 2 parchment lined baking sheets. Bake for 35 minutes until pastry (medium rare) or longer to a medium and is puffed and golden and remove to rest for 15 minutes.
These would be absolutely delicious with sautéed mushrooms (in butter of course, perhaps also a drop or two of a good cognac). The alcohol will cook off but will impart a lovely flavour to the mushrooms. Also, garlic mashed potatoes. YUM! Oh, before I forget, make sure you have a bottle of a lovely red…a Malbec would be perfect or even a beautiful Pinot Noir.
OR
Plate with the Wellington in the center, spoon some mushrooms on the side and spoon the salad on the plate with a drizzle of fresh lime juice and olive oil. (This takes the place of potatoes and makes the meal a little lighter). Make sure you have some wonderful red wine to complement the meal. A lovely Pinot Noir or a Sangiovese is perfect.
A Very British Shrimp/Lobster Pie
We are always looking for something different to showcase when company comes. This is a really neat one because you make individual pies (easier than it sounds) and everyone think you are a wizard.
- 2 1/2 lbs. trout
- 1 1/2 lbs. medium size shrimp
- 1 – 2 lb. lobster tail
- 6 scallops, halved
- 2 cups celery, ribs removed, chopped
- 1 1/4 cups white wine (sip for the cook)
- 2 bay leaves, crumbled
- 1/3 cup butter
- 1 large onion, chopped
- 4 cups sliced white mushrooms
- 1/2 cup flour
- 3/4 tsp. ground ginger
- 3/4 tsp. ground nutmeg
- 3/4 tsp. salt
- 3./4 tsp. ground pepper
- 3/4 cup whipping cream
- 1/2 cup chopped parsley
- 1 tbsp. chopped fresh thyme
- 1-2 pkgs. puff pastry, thawed
- 1 egg yolk for brushing
- Cut the trout into 1 inch cubes, reserving the skin, bones and trimmings. Peel and clean the shrimp, reserving shells, slide skewer through length of lobster in shell and set aside.
In a large saucepan over medium heat, bring 3/4 cup of water, fish skin, shells and bones, shrimp shells, celery, wine and bay leaves to a boil. Strain liquid through a sieve into a clean saucepan and bring to a boil. Add the shrimp and lobster, reduce heat, cover and simmer until shrimp turn pink (about 2 minutes). Using a slotted spoon remove the shrimp and continue cooking the lobster another 2 minutes.
Transfer the shrimp to a bowl and now remove the lobster from the shell, remove from the shell and cut into bite size pieces and add to the shrimp.
Return liquid to a boil, add the trout and simmer until the fish flakes when tested with a fork. This should take about 4 minutes, Using a slotted spoon, remove and transfer to the seafood bowl.
Pour the liquid into a measuring cup, adding water to make 2 1/4 cups.
In a saucepan melt the butter over a medium heat, add the onions and mushrooms, cooking until softened (6 minutes). Stir in the flour, ginger, salt, pepper and nutmeg and cook for one minute. Gradually whisk in the liquid, cooking until boiling and becomes thickened and slightly reduced – 6-8 minutes. Stir in the whipping cream and bring to a boil. Remove from heat and add the parsley and thyme.
Brush the bottom and sides of 8 – 1 1/2 cup ramekins with butter. Evenly spoon the seafood into each one and top with the sauce to cover.
Roll out the puff pastry, cutting to fit each ramekin. Beat the egg yolk with a tsp. of water and brush over the puff pastry. Cut a slit in the top of each one. Preheat oven to 400 degrees. Place the ramekins on a parchment lined baking sheet and bake for 20 – 30 minutes until golden.
Plate and place a lemon wedge on side. Add a salad and warm roll.
What more could you ask for? Well, okay…. glass of chilled white wine would make this more than perfect.
Crispy Chicken With Smashed Potatoes
This is one way to use two recipes and put them together. The Smashed potatoes recipe is on my site under Vegetables and now add this chicken recipe and Voila! a wonderful dinner.
- 1 1/2 tsp. salt
- 1/2 tsp. cornstarch
- 1 whole chicken (4-5 lbs)
- 2 tbsp. butter, unsalted
- 1 bunch of fresh rosemary
Preheat oven to 450 degrees. Mix together the salt and cornstarch. Rinse the chicken and pat dry with paper towels.
Rub the skin of the chicken with the butter, then salt mixture and stuff a little of the rosemary into the cavity. On a trimmed baking sheet, lay out the rosemary and lay the chicken, breast side upon top and be sure to tuck the wings in (or tie up). Tie the legs together with kitchen twine and roast for one half hour. Rotate the pan and return to the oven for another 30 minutes. Check the thickest part of the thigh for an internal temperature of 165 degrees and that the juices run clear. Let the chicken rest for 15 minutes before slicing.
Serve with the smashed potatoes, substituting the steak spice for some rosemary. Add your favourite vegetable (squash/roasted vegetables or a simple salad).
Yummy.
Perfect Smashed Potatoes For Your Steak Dinner
This is a super alternative to the usual fries, mashed or twice baked potato to accompany that wonderful steak dinner you were planning. Yes, believed it or not Spring is around the corner and the warmer, sunny weather will be here.
- 2 lbs. baby potatoes (all colours)
- 1 tbsp. olive oil
- Montreal Steak spice for sprinkling
- 2-3 tablespoons melted butter
Preheat oven to 425 degrees. Boil the potatoes for about 8 minutes (until fork tender). Drain and let cool slightly.
Brush a rimmed cookie sheet with 1 tbsp. oil. Lightly crush the potatoes with the palm of your hand. No smaller than 1/2 inch. Sprinkle with the Montreal Steak Spice (lightly). Brush with half the melted butter and roast until golden and crisp (about 15-20 minutes). Rotate the pan and brush again with the remaining butter.
Serve with your favourite steak. The steak spice ties in perfectly on the potatoes. Add a crisp salad and a glass of whatever tickles your fancy. I prefer a nice Pinot Noir or even a Merlot.
Follow Up On Meet The Neighbors Night
Well, the dust has settled and we are still smiling about just how successful the night was. Let me explain…
About 5:45 p.m. Don and I started putting together the ‘snacks’ we had planned. This, alone, took us few days to think out and plan for and now we were ready to execute.
I double checked that washroom (enough paper out), mirrors cleaned, fresh hand towel on the counter and set out the candle so it would be ready to light just before our guests arrive.
Work done now and I light the bar of candles on the entry table, the candle in the bathroom and turn the light on and dim it a little. I always turn the light on so guests can find it easily and not always ask where the washroom is. The time is now about 6:55 p.m.
As they arrived, two by two (kidding, sort of) we introduced everyone to each other. Well, now I know it is going to be a good night. They all stood on the entryway and talked, and talked. I finally went and sat on the bench in front of the window and after a few moments I started to laugh. When they looked up and saw me, they came and sat down in the living room, the conversations never missing a beat.
We introduced everyone to the table with the snacks and poured the first glass of wine. We informed everyone that from this moment on, they were on their own. This way, you eat and drink what you want, not what the hostess thinks you should do. Don and I went into the kitchen and set out the hot appies and now invited everyone to ‘hit the table’ and everyone was into the evening.
Remember now, everyone who is not of the ‘mature’ birthdays, this is how the ‘oldies’ handle this kind of evening. One neighbor got up and returned to his home and came back with his guitar, music stand and book of songs. Not to be left out, another neighbor went to her home and came back with her husband’s package of about 8-9 harmonicas and song sheets. Then the fun began.
After a little bit, Don got up and picked up his Hawaiian gourd drum (Apu Hekki..sorry if spelled wrong) and away we went. We sang and sang, laughed and chatted the night away. When the evening (early morning hour) was done and the last neighbor left, it was the most successful evening we have had. Don and I have been in the entertaining mode for over 25 years and I always thought we did a good job. This? This was the best.
Our neighbors may not get together often but they won’t forget this night and best of all, won’t be strangers when they do meet again. Don’t be afraid to do this when and if new neighbors move into your block or neighborhood.
Oh yeah, on a final note….our new neighbors did not know each other but it turned out one neighbor knew the father of the other new neighbor. Also, they wanted to exchange emails at the end of the evening because in April another ‘hootenanny’ is going to take place and they want the guitar player and beautiful partner to be in attendance as well.
Citrus Chicken Breast
This is a lovely way to serve chicken, but you could change that out for a beautiful trout fillet.
- 5 skinless, boneless chicken breast halves
- 1/4 cup lime juice or pink grapefruit juice
- 1 finely chopped shallot
- 1 tbsp. honey
- 1 tbsp. olive oil
- 1 tbsp. fresh thyme
- 1 garlic clove, minced
- pinch of salt and ground pepper each
- lime wedges
In a small bowl, whisk together the citrus juice, shallot, honey, oil, thyme, garlic, salt and pepper. Put the chicken breasts in a sealable plastic bag and pour the marinade over. Seal and place in the refrigerator for about 3 hours.
Preheat your broiler. Place the chicken , once drained and reserving the marinade, and put the chicken in the broiler pan. Place the meat about 5 inches below the broiler and cook for 6-7 minutes. Turn the chicken over and brush with the remaining marinade. Discard any remaining liquid.
Broil another 6-7 minutes until cooked, but not burnt. Check that the internal temperature is 170 degrees.
Serve with a kale broccoli coleslaw. Enjoy.
Meet The new Neighbors Night
In the last few months we welcomed in two new neighbors into their new homes. Our friend Charlotte invited us over one night to meet the new neighbor next to her and it was lovely with wine and snackies and generally, get to know our new addition to the cul de sac.
Next to us, new neighbors moved in and we got to know them real well. Now, they don’t know the other two couples so…..
We are hosting a wine and cheese “get to know the neighbors” evening here. We are having the usual wine and finger foods. This is what Don and I chose and hope it will suit any and all tastes.
- Grape Meatballs (recipe on site)
- Triple layer (crustless) sandwich sticks of crab and egg
- Ginger and hazelnut crackers with whipped cream cheese and yellow bell pepper jelly (spicy)
- Cucumber rounds with a herb cream cheese/goat cheese/roasted red pepper (3 different rounds)
- Salami sticks on baguettes pieces
- Belem (Portuguese) Tarts
That should make the evening an enjoyable one and make it all a little friendlier. I told one couple last night that the reason we were doing this was so they would not be left out when we move (if we sell the house, that is). The lady booed me.
Onward for tonight.
Caesar Salad Made With Kale
For the kale lovers out there (uh..not so much on this side), here is a light Caesar salad made with tofu croutons.
- 1 lb. extra firm tofu, cut in 1 inch pieces
- 1 tbsp. olive oil
- pinch of sale
- 1/4 cup panko crumbs
- 1 large bunch of kale, stems removed
Toss the cubes with the oil and salt in a medium bowl. Season with fresh ground pepper. Pour the panko crumbs in a small bowl and toss in the tofu ( in batches) until completely coated. Arrange on a parchment lined baking sheet and bake until golden – 15-18 minutes.
Wash the kale and pat dry. Thinly slice the leaves then transfer to a large bowl. Wash your hands. Now, with your hands scrunch the leaves to tenderize and drain any excess liquid.
Dressing
- 1/2 of 350 g pkg of silken tofu, completely drained
- 1/3 cup grated parmesan
- 2 garlic cloves
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 1 tsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- pinch of salt
- 1/2 cup dried cherries
- 2 tbsp. grated parmesan
Combine the silken tofu with 1/3 cup of the parmesan, garlic, lemon juice, 2 tbsp. Dijon mustard, Worcestershire and salt in a processor. Blend until smooth.
Drizzle over the kale and toss to coat completely and sprinkle with the cherries and remaining parmesan.
I jokingly said “sorta/kinda yummy”, but I know you will love it.
Maple Dijon Trout Fillets For Four
Now, how is that for a play with words? Okay, so I tried. This is a meal that takes 12-13 minutes. What more could you ask for. Add a crisp salad, perhaps some lovely mashed potatoes and you are the winner.
- 1 lb. Trout fillet, bones removed and cut into 4 equal pieces
- 1/4 cup butter
- 1/4 cup pure maple syrup
- 4 tsp. Dijon mustard
- 1 tsp. Teriyaki sauce
Preheat oven to 425 degrees. Arrange the trout on a 8 inch baking dish.
In a small bowl, combine the mustard and teriyaki sauce. Melt the butter for 15 seconds in the microwave and combine with the mustard mixture. Pour this over the trout. Bake for 12 minutes until it flakes with a fork.
*Note: If you wish more sauce, simply double the ingredients and there you have it.
Serve with extra sauce, salad and mashed potatoes. In a word….YUM!
Log-Jam Cookies
This is a delightful and easy cookie to make but looks like it was more complicated.
- 2 1/4 cups flour, leveled
- 1 tsp. baking powder
- pinch of salt
- 1/2 tsp. ground cinnamon
- 1/2 cup almond paste
- 3/4 cup sugar
- 1 stick unsalted butter at room temperature
- 2 large eggs
- 1/2 cup jam (raspberry, peach or ginger)
- 1 cup icing sugar
- 4 tsp. whole milk
Whisk together the flour, baking powder, salt and cinnamon. In a food processor, pulse the almond paste and sugar until smooth. Now add the butter and eggs, blending until smooth.
Add all the flour and now pulse until a dough forms. Divide into 4 pieces, wrap in plastic and refrigerate for about 30-35 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and on a lightly floured work surface, roll each piece into 10 inch logs. Place on the baking sheets and gently flatten to measure about 2 inches across. Bake only until just dry. (13-15 minutes).
Remove from the oven and with the handle of a wooden spoon, make a trench in the center of each log. Spread 2 tbsp. of jam in each trench and return to the oven and bake a further 10-12 minutes.
Cool on the baking sheets set on baking racks.
Whisk together the icing sugar and whole milk. Drizzle over the logs and let harden (20 minutes). With a serrated knife, cut the logs on the diagonal in 1 inch strips.
If you think these will last, store in airtight containers for only 1 week.
Yummy
Easy Chocolate Banana Tarts
Now that everything is in order, holidays finished and school-work schedules are back on track you might want a really easy dessert to make for a fun night with the family. Make it for a Saturday game night. It will even work with pizza if that is your norm.
- 24 chocolate Oreo cookies
- 4 tbsp. room temperature butter-not margarine
- 1 pkg. Chocolate Mousse mix (I know!)
- 1/2 cup caramel topping
- 2 large bananas
Preheat oven to 350 degrees. In a food processor, pulse the cookies for 2-3 minutes until fine crumbs form. Add the butter, pulse only 4 -5 times until well combined.
Press the crumbs into the bottoms and sides of 6 buttered 4 3/4 inch tart pans. Place on a baking sheet and bake for 8 minutes. Let cool completely.
Prepare the mousse mix, reducing the milk amount to 3/4 cup. Stir in the caramel topping.
Slice the bananas and line each tart, top with the mousse mixture and garnish, of course, with whipping cream. To raise the bar a little, make it chocolate whipping cream or grated chocolate.
This is a little whimsy but a great treat just the same.