These are lovely little bites to serve during an afternoon with friends.
- 1 tbsp. olive oil
- 1 small yellow onion, grated
- 1 garlic clove, minced
- 1 tsp. tarragon, chopped
- 1 tsp. thyme, chopped
- 1 cup fresh peas
- 8 large eggs
- 1/2 cup Gruyere cheese, grated
- pinch of salt
- pinch of pepper
- 12 grape tomatoes, halved
Preheat oven to 350 degrees. Grease a 24 cup, mini muffin tin and set aside.
In a large frying pan, heat the oil over a medium heat and add the onion, cooking until soft (5 minutes), stirring throughout. Stir in the garlic and cook another 1 1/2 minutes. Remove from the heat, adding the thyme, tarragon and peas, then set aside and let cool to room temperature.
In a large bowl, whisk the eggs together with the cheese, cooled pea mixture, salt and pepper until well mixed. Ladle into the prepared muffin, and top with a tomato half, cut side up. Bake for up to 15 minutes until puffed and set. Allow to cool in the pan for a couple of minutes before removing from the pan.
Arrange on a platter and serve warm. Make sure they have napkins.
Triple Chocolate Cheesecake With an Espresso Glaze
Okay, our family is now over the moon with just the name of this recipe. After all, isn’t chocolate another food group?
Let’s begin – it is not difficult.
Crust
- 1 pkg. of chocolate wafers
- 1/4 cup granulated sugar
- pinch of cinnamon
- 1/3 cup unsalted butter, melted
In a food processor, pulse the chocolate wafers until a coarse form. Add the sugar and now pulse until fine crumbs. Transfer to a bowl, add the melted butter, and cinnamon. Stir until it is evenly blended. Spray the sides and bottom of a 9″ spring form pan with Pam. Line with parchment paper. Press the cookie mixture onto the bottom of the pan in an even layer. Refrigerate until ready to assemble.
Filling
- 8 oz. milk chocolate, chopped
- 4 – 250 g pkgs. cream cheese, room temperature
- 1/2 cup sour cream, full fat
- 1 cup sugar
- 4 eggs, room temperature
- 1 tsp. cinnamon
- 2 tsp. pure vanilla extract
- 1 large lime, zest only
- boiling water
Preheat your oven to 325 degrees. Place milk chocolate in a microwave bowl and heat for 60 seconds. Stir and microwave until just a few pieces remain. Stir until completely melted and set aside.
In your electric mixer, beat the cream cheese until smooth, scraping down the sides. Add sour cream and sugar and continue to beat until the sugar is blended. Beat in the eggs, one at a time, until completely smooth. Add the vanilla and lime zest. Pour over the chilled crust in the spring form pan.
Wrap the spring form pan with foil up the sides half way. Place in a large roasting pan and fill with water 1/2 inch deep. This will prevent it from cracking. Bake in the oven for about 50-60 minutes. It should have a small giggle when you gently shake the pan. It will firm up while cooling.
Remove from the water bath and take off the foil wrap. Set on a rack to cool. Place in the refrigerator to complete cool, uncovered for 3 hours. Cover and refrigerate overnight. To remove from the pan, run a paring knife around the sides of the cake and remove the outer ring.
Espresso Glaze
- 4 oz. specialty dark chocolate, chopped
- 1/2 tsp. espresso powder
- 1/2 cup whipping cream
- 2 tbsp. corn syrup
Place the chocolate in a heavy bottomed saucepan, add the espresso powder, cream and syrup. Bring to a bare simmer and stir constantly until the chocolate is melted. Cool slightly.
Place the cake on a platter and when ready to serve, pour a little of the still warm glaze over the cake and garnish with the ingredients listed below.
Garnish
- chocolate curls, for garnish
- fresh blackberries, raspberries for garnish
- flaked sea salt, for garnish
Ribbon Asparagus With Fresh Burrata Cheese
Summer is here (at least it is warmer) and now is the time to bring on the salads. Just so you don’t get bored with the same old, same old ones, try this. It is pretty to look at and is wonderful, especially with my most favourite cheese.
- 1 tbsp. butter
- 4-6 shitake mushrooms, stems removed, thinly sliced
- salt and pepper for seasoning
- 1/2 lb. fresh asparagus, stems cleaned, ends trimmed
- 1/2 head of leaf lettuce, outer leaves removed
- 1/4 head of red cabbage, core and outer leaves removed, grated
- 4 radishes (different kinds if available)
- 1/4 cup olive oil
- 2 tbsp. fresh lime juice
- 2 tsp. fresh tarragon, minced
- 1 tsp. Dijon mustard
- 1/3 cup Burrata cheese,
- 1/4 cup chopped toasted pecans
Melt butter in a fry pan and sauté the mushrooms until golden. Season with salt and pepper and set aside.
Wash the asparagus and pat dry with a paper towel. Now, with a vegetable peeler, peel the asparagus from tip to end to get ribbons. Transfer to a large bowl and set aside.
Wash the lettuce and tear into bite size pieces. Add this to the asparagus. Add also the red cabbage. Thinly shave the radishes on a mandolin and add to the bowl as well. No mandolin? Slice very thinly with a paring knife.
Dressing
Combine the oil, juice, tarragon and mustard. Whisk until really well blended. Add a bit of salt and pepper to taste.
Toss the asparagus and greens with the now cooled mushrooms. Divide out onto 4 plates. Now, using a small spoon, drop little bits of the soft Burrata cheese onto each of the 4 plates, add the pecans and drizzle the dressing over the top.
Serve with warm dinner rolls and you are a hit and, perhaps, a glass of chilled Pinot Grigio.
Meringue Cake With Luscious Citrus Cream
- This cake looks daunting, but it really isn’t. It is done in three steps. I will start with the Candied Peel and go from there. Are you with me?
Candied Grapefruit Peel
- 1 red grapefruit, peel and juice
- 1/2 cup sifted icing sugar
- 1 large lime, peel and juice
- 1/2 cup water
Blanch the peel in boiling water for about 20 seconds and transfer to a bowl of ice water immediately. Drain. Repeat this two more times making sure to use clean hot water and clean ice water each time. On the third time, drain well and now cut the peel into very thin slivers.
Combine the icing sugar, juice and water over low heat, stirring to dissolve the sugar. Add the peel and simmer for about 23-25 minutes until the peel is translucent and the liquid is very thick. Remove from the heat and cool the peel in the syrup. Set aside.
Pretty Citrus Cream
- 6 large egg yolks, at room temperature
- 3/4 cup sifted icing sugar
- 1/3 cup fresh grapefruit juice (red)
- 1/2 cup unsalted butter, diced, room temperature
- 2 limes, zest only
- 1 cup full fat whipped cream (36% if you can find it).
- 2 cups fresh blackberries
Place a heat proof bowl over a saucepan of simmering water. Gently whisk together the egg yolks, sugar and juice until it will thickly coat the back of a metal spoon.
Remove from the heat and let it cool slightly (4-5 minutes). Add the butter, whisking to incorporate. Stir in the lime zest. Press a piece of plastic wrap onto the surface of the cream and place in the refrigerator for 3 hours or overnight. When ready to use, whisk the cream to loosen it up and make it easier to spread. Fold in the whipped cream until there are no white streaks visible.
Now that is done, make yourself a coffee or tea and relax. When ready to make it all together, let’s do the meringues.
Meringues
- 6 large egg whites, room temperature
- 1/4 tsp. cream of tartar
- generous pinch of salt
- 1 1/4 cups sugar
- 1 tsp. good quality vanilla
Place the oven racks in the upper and lower thirds and now preheat to 200 degrees. Line 2 baking sheets with parchment paper and trace 2- 8 inch circles on each tray so you will have 4 equal sized meringues.
In your electric mixing bowl (cleaned and dried) add the egg whites, cream of tartar and salt and beat over medium speed until soft peak consistency. Gradually add the sugar, a bit at a time, beating until the sugar is completely absorbed, before adding the next bit.
Add the vanilla and now beat at high speed for 10 minutes until really stiff and glossy peaks form and no sugar granules remain. Take a small pinch of the meringue in your fingers to check.
Now you are ready for the last step. Put a few drops of water on the baking sheets, under the paper to hold it steady. Divide the whipped meringue into 4 and place 1/4 of it into a piping bag fitted with a large tip. Start at the outer rim of the circle and work into the center. Smooth the top with a metal off-shape spatula. Repeat for the remaining three circles.
Place the trays in the oven and bake for 1 1/2 hours. Turn off the oven and, important now, DO NOT OPEN THE DOOR FOR 2 HOURS. PREFERRABLY OVERNIGHT. Meringues are very fragile. Use immediately when read
Ready To Serve
Carefully peel off the parchment paper from the meringues. On your prettiest cake plate or platter, place 1 meringue. Spread with 1/4 of the whipped cream and scatter a few blackberries on the surface. Repeat for the remaining 3 layers, making sure to have a small amount for the top layer. Garnish the top with the candied peel and more berries. Refrigerate and just before serving, cut with a sharp serrated knife and serve immediately.
Take a bow and remember to chant….damn I did this.
Classic Belgian Mussels
At breakfast we were taking about the different places we have been to and Don recalled, with a gleam in his eye, about the mussels he had (many times) in Belgium. This is what everyone drooled over while consuming them.
- 1 tbsp. butter
- 2 small shallots, peeled and sliced thinly
- 1 garlic clove, crushed
- 2 sprigs thyme
- 4 lbs. mussels, scrubbed and debearded. Be sure to discard any that remain open when tapped
- 1 1/2 cups Belgian beer
- salt and pepper
- 1/2 cup crème fraiche
- 3 sprigs flat leaf parsley. Stems removed and chopped
- 1 baguette, sliced
Melt the butter in a saucepan over medium heat. Add the shallots, garlic, thyme and sweat until the shallots are translucent.
Add the mussels, beer and a pinch of salt and pepper. Cover and cook for 3 minutes. Make sure the lid is tight.
Remove the lid and add the crème fraiche. Cover again and cook for no longer than 4 minutes. Discard any mussels that have not opened.
Stir in the parsley and taste the broth. If needed, add a pinch more salt and pepper. Mussels release a salty brine naturally.
Serve in a 4 large bowls with sliced baguettes on the side for dipping.
Enjoy!
If you really want to do it up the European way, make your own thinly sliced French fries. Cook them twice. This way they are crispy on the outside and soft on the inside. Together: heaven or as one lady we were watching looked like, the angels were singing to her with each bite.
Beautiful White Wine Cookies
This is a cookie that will make your family and guests (should they last that long) want more.
- 1/2 tsp. anise seeds
- 1/2 cup Pinot Grigio white wine
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. baking powder
- 1 pinch salt
- 1/2 cup granulated sugar, plus extra for garnish
- 1/3 cup Crisco oil
Preheat oven to 350 degrees. Line 2 baking trays with parchment and set aside.
Use a mortar and pestle to lightly crush the anise seeds. Put in a small bowl and add the wine and vanilla. Let this all steep for about 15 minutes.
In a large bowl, whisk the flour, baking powder, salt and sugar together. Make a well in the center, add the oil and, using a strainer, add the wine mixture, discarding the anise seeds. With a wooden spoon, stir until the dough comes together. Turn out on a surface and knead a couple of times.
Divide the dough into walnut size pieces and, one at a time, roll out to a 3-3 1/2 inch rope. Pinch the two ends together to form a ring and place on the prepared baking sheets. Sprinkle each cookie with sugar and bake for about 20-25 minutes until a lovely golden brown. Transfer to a rack to completely cool. These may be stored up to 4 days. I will bet you they don’t last 2 days.
Yum….serve with a special dessert like a Crème Brulee or a Sabayon.
Prawn, Watermelon, And Cantaloupe Salad
What is not to like about this salad? I love watermelon and I surely love prawns. Put them together and you have a superb salad on a lovely summer day.
- 2 small fennel bulbs, trimmed.
- 2 garlic cloves
- 1 tsp. fennel seeds
- 1 tsp. coriander seeds
- 1 tsp. pink peppercorns
- 1 orange, zest and juice
- 1 cup white wine
- 2 1/2 cups water
- pinch of salt
- 1 1/2 lbs. prawns, shelled and deveined, keep tails on
- 3 tbsp. olive oil
- 1 tbsp. raspberry vinegar
- 2 cups watermelon, cubed, seeds removed
- 1 cup cantaloupe, balled
- 1 small head frisee lettuce (only the inner leaves)
- 1 head butter lettuce
- 1 tbsp. chopped fresh tarragon
Thinly slice 1 fennel bulb and place in a saucepan. Add the garlic, fennel seeds, coriander seeds, peppercorns, orange zest and juice, wine and water, couple pinches of salt. Place over a medium heat and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer the broth for 20 minutes.
Add prawns to broth and cook, uncovered for about 4 minutes (until pink and curled). Remove pan from heat and allow the prawns to marinate in the warm broth for 15 minutes. With a slotted spoon transfer the prawns to a bowl and refrigerate until chilled. Strain broth and keep 1 cup.
To make your dressing, place the reserved broth in a small saucepan and bring to a boil over high heat. Bring to a rolling boil and reduce to 2 tbsp. (10-15 minutes). Transfer to a bowl and whisk in the olive oil and vinegar. Season to taste.
Thinly slice the remaining fennel bulb and add to a large bowl with the fruit, frisee and prawns. Drizzle the dressing and toss gently to combine.
Line serving plates with a few butter lettuce leaves. Spoon salad over the top. Garnish with the chopped tarragon.
This will serve 8 people.
Just How Special Is This?
My birthday was fast approaching and, as in the past 60 plus years, I became very ‘down’. I never had a birthday party from 8 years old until I turned 40 and then when I met Don. Don was always, always very good to me. Dinners prepared by him, dinners out. Sometimes family members were there.
This year he was very close to the chest with what was happening. On Friday, he said to me that today was OUR day to do whatever, go where ever and we did. We went grocery shopping at three different stores, went to a new shop (to us) and Don bought a Staub Baking casserole and I bought the bestest thing in the world. A door mat that says “If you forgot the wine, GO HOME”. I saw this on face book over a year ago and wrote then that I wanted one. Now I found it. My two neighbors weren’t impressed but anyone who knows me, laughs. Onward….
I treated him to lunch to thank him for such a special day. I thought this was my present. A special day with him and no thought of work or house cleaning.. After all, we had just moved here.
Saturday morning I opened all the cards that mysteriously appeared all at once and then I opened my present, wrapped ever so prettily. Inside was the itinerary for our trip to Ireland, leaving in a month. I couldn’t believe it. Not only that, he prepared a luscious dinner and invited our dear neighbors to join us. This was spectacular and so delicious. Also the phone calls and singing were so special.
Sunday, we went down to the park on the waterfront in downtown area, and walked for awhile then grabbed a snack and walked all the way back to the car. (We have to make sure we can walk when we get to Ireland).
Note to all: Don wins the prize for the cutest card and Kelly – well, she won for the funniest card. I was laughing so hard when I opened it, Don says “what has Kelly said now”. Yup, it was a funny one.
So, this was extremely special year and I am truly loved. I just won the lottery of life for sure. Thank you.
A Beautiful layered Blackberry Loaf
I love Blackberries almost as much as I love Raspberries. You can use either one or alternate one layer Blackberries and the other one Raspberries. I like using both berries. It makes the loaf truly unique. Try it!
- 1/2 cup softened butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 2 tsp. lime zest
- 1 tsp. baking powder
- pinch of salt
- 1/2 cup buttermilk
- 1/4 cup fresh lime juice
- 1 cup Blackberries
- 1 cup Raspberries
In your mixer, cream the butter, sugar until light and fluffy. Add the eggs, one at a time. In a smaller bowl, whisk together the flour, zest, baking powder and salt. With the mixer on low speed, alternate the butter mixture with the buttermilk. Stir in the lime zest.
To prepare the loaf pan, spray with Pam and line with parchment paper, leaving 2 inch border for easy removal. Spread one-third of the batter in the pan. Arrange the Blackberries on the bottom. Add the second third of the batter, adding the Raspberries making sure to spread out evenly. Top with the remaining batter.
Bake in a 350 degree oven for about 55-60 minutes. Test to check for doneness. Cool in the pan on a rack for about 10 minutes. Turn out on the rack to cool completely.
Drizzle with a glaze of icing sugar and lime juice.(use your own measurement here for your taste). Stir vigorously until smooth and drizzle over the top of the loaf.
Yum
Pasta Bake -So Flavourful
I love pasta – any kind, and of course with bacon and butternut squash – how can you lose?
- 1 butternut squash (2 lb.) peeled, cut in 1 inch cubes
- 1/4 tsp. crushed red peppers
- 5-6 slices of bacon, cooked crisp and chopped
- 2 tbsp. olive oil
- 4 cups elbow pasta
- 1 tub three cheese cooking crème
- 1/4 cup whipping cream
- 2 cups of shredded four Italiano cheese, divided
Heat oven to 400 degrees.
Spray a 13 x 9 inch baking dish with a non-stick product like Pam. Combine the squash, crushed red peppers, and olive oil. Pour into baking dish and bake for 35-40 minutes until the squash is tender. While this is cooking, cook the pasta as directed, omitting any salt.
Drain the pasta, reserve 1/3 cup of the water. Add to the squash mixture with the cooking crème, cooking water, whipping cream, bacon and 1 cup of the shredded cheese. Mix lightly .
Level it out in the pan and sprinkle the remaining cheese on top.
Bake for 2-25 minutes until heated through completely.
Serve with a crisp green salad, warm dinner rolls and, of course, a nice cold beverage.
The Lightest, Decadent Buttermilk Pancakes
I think everyone loves pancakes and this one will give you the fluffiest pancakes you have had.
- 1 1/2 cups flour
- 3 tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 1 3/4 cups buttermilk
- 1 egg
- 2 tbsp. melted butter
- 2 tsp. vanilla (no mistake here)
- 1 tbsp. Crisco oil
Preheat oven to 250 degrees.
In a large bowl, whisk together all the dry ingredients. In a smaller bowl whisk together the buttermilk, egg, butter and vanilla. Pour over the dry ingredients and whisk until combined but still lumpy.
Heat a large fry pan over medium high heat. Lightly brush with some of the oil. Now using a 1/4 cup, pour the batter into the pan, spread slightly to form pancake shapes.
Cook until bubbles appear on the top, flip and cook until bottoms are golden brown. To keep these warm while finishing cooking, transfer to a cookie sheet (parchment paper lined) and keep warm in a 250 degree oven.
Add butter, syrup, any fruit or nuts you wish, whipped cream, crème fraiche…the list is endless.
Yum! Maybe Don would like these for lunch?
Beef Cutlet Milanese With Fennel Slaw
You don’t use salt but spices to flavour the crust on this dish.
- 1 tsp. each garlic powder and onion powder
- pinch of pepper
- 10 oz. beef cutlets
- 1 cup Panko crumbs
- 1/4 cup flour
- 2 eggs, lightly beaten
- 2 tsp. water
- 2 tbsp. olive oil
- 1 lime, cut in wedges
Combine the garlic/onion powders and pepper and sprinkle it on the cutlets.
In two separate shallow dishes, pour in the panko crumbs and flour. Beat the eggs with 2 tsp. water.
One at a time, dip the beef in the flour, making sure to shake off the excess. Dip in the eggs, and then dredge in the panko crumbs. pressing lightly to ensure it adheres.
In a large skillet, heat 1 tbsp. of the olive oil over a medium-high heat and cook the beef in two batches, adding the remaining oil, if necessary. Turn these just once until golden. Serve with the slaw (recipe follows) and lime wedges.
Fennel Slaw
3 tbsp. olive oil
3 tbsp. lime juice
1 tsp. honey
1 tsp. Dijon mustard
pinch of salt and pepper
1 fennel bulb, tops removed and thinly sliced
1 carrot, peeled and shredded
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
In a large bowl, whisk together the oil, lime juice, honey, mustard, salt and pepper. Toss well to combine.
Add the carrot, onion and parsley, letting this stand for 20 minutes before service.