Brunch in the summer makes this a good choice. While you have this in the oven, go and change out of your jammies put on your Company’s coming brunch clothes and you are ready. Table has been set, candles lit and all is on the table for your guests to dive in.
- 1 frozen pie crust (I said easy)
- 1 tbsp. butter
- 1 onion, thinly sliced
- pinch of salt
- 2 cups baby spinach
- 1 cup Brie, cut into 1 inch cubes
- 1 cup whipping cream
- 3 extra large eggs
Preheat oven to 400 degrees. Set pie shell on baking sheet. Bake as directed. Remove from oven. Set aside. Lower oven temperature to 350 degrees.
Melt butter in pan, add the onions and a pinch of salt. Stir frequently reducing heat if needed. Cook until the onion are golden and VERY tender. About 10 minutes. Set aside to cool. Stir in the brie.
In medium bowl, whisk the cream and eggs and pinch of salt and pepper. Scatter the onions over the bottom of the cooled pie shell. Slowly pour the egg mixture over and bake for 35 minutes until set. Cut in wedges to serve.
Aah…you did it again.
Chicken Tortellini Bowl
I seem to be on the side of working mothers and fathers, with busy lives and not much time to fuss and bother, with weekday dinners. Here is another snap to make and also very tasty. Add a slice or two of garlic toast, small salad and, of course, a glass of Pinot Gris (well chilled, naturally).
- 2 x 9 oz. pkg frozen cheese tortellini (I said it would be fast)
- 2 cups each broccolini and cauliflower florets
- 1 can of diced tomatoes (spicy or Italian herb)
- 1/2 cup dried tomato pesto
- 1 9 oz. pkg of roasted/grilled chicken breast strips, thawed
- Shaved asiago cheese
In a large 4 quart pot, cook tortellini as directed, add the broccolini and cauliflower for the last 4 minutes of cooking. Drain and return to the pot.
Stir in the undrained tomatoes, pesto and chicken. Cook, occasionally stirring until heated through.
Put into bowls, add the cheese and Voila! you did it again. Take a bow! Yummy!
Pork Tenderloin Focaccia Sandwiches
This is a sandwich you can take to work or make up for picnics at the beach….lunch on the patio…whatever and wherever you wish.
- 18 oz. cooked pork tenderloin, according to your favourite recipe
- 1 ripe avocado
- 1 large tomato, cored and sliced
- 4 slices provolone cheese
- Mississippi mustard
- mayonnaise
- 1 x 10 inch focaccia bread, quartered and cut in half
Hopefully you followed the recipe on the sticker of the tenderloin you purchased, because it has a sweet/tangy flavour. When cooked, slice thin and set aside.
Butter the bread . Broil for about 4-6 minutes until golden on the edges, set aside. Slice the tomatoes, then mash the avocado with a fork until smooth.
Spread the bottom layer of the bread with the avocado, add the pork, tomato and cheese on top. Brush the mustard and mayo on top bun. Put together. Makes 4 sandwiches.
For a little crunchy texture, put out the chips….after all, it is summer.
Cherry Flambe
This is the dessert Chef Justin prepared for us On Monday night. Believe me, this was fabulous. Everyone was all but licking the bowl. As we are fast approaching cherry season here in the Valley, get ready.
- 2 cups fresh cherries (yes, they were the first ones this year)
- 3 oz. rum
- 2 tbsp. butter
- 3 tbsp. brown sugar
Pit and halve the cherries. Pour 2 oz. of the rum over the cherries and allow to marinate for 1 hour, at least.
Melt the butter and sugar on high heat and cook to the caramel stage. Add the cherries to one side of the pan and remaining rum to the other side of the pan and ignite. Continue to cook for 3-4 minutes, remove from heat and serve.
Vanilla Pudding
- 2 large eggs
- 3/4 cup sugar
- 1/4 cup flour
- 1 vanilla bean, slice lengthwise and scrape out the seeds,
- 2 cups whole milk
- 1 tbsp. butter
Mix all the ingredients in a sauce pot in order of the recipe except for the butter. Place on medium heat, stirring c onstantly until the mixture becomes thick.
Stir in the butter and serve chilled with the cherries.
Wow!!
* Note…save the vanilla beans in a tight container and when you have enough, put into a bottle of vodka to age. Voila! Vanilla vodka.
Sesame Crusted Cod
What a nice way to serve cod fish fillets. The sesame seeds make it special.
- 1 lb. cod fillets, 3/4 inch thick
- 2 tbsp. sesame seeds
- 3 tbsp. butter
- 1 lb. fresh young green beans, trimmed
- 1 orange, halved and sliced
- 2 cloves garlic, thinly sliced
Preheat broiler. Rinse cod and pat dry. Cut into 4 portions, place on a rack in broiler pan. Sprinkle with salt and lemon pepper.
Stir the seeds into the butter and set aside 1 tbsp. butter for the beans.
Brush the cod with the butter mixture. Broil 6 inches from the heat for 4 minutes. turn the pieces over. Brush with the remaining butter mixture and broil for about 5-6 minutes longer until it flakes easily.
In a skillet with the reserved butter, add the beans and orange slices . Cover and cook for 3 minutes. Uncover, add the garlic and cook for 6 minutes longer, tossing the beans occasionally. When tender, serve with the cod. SDimply add a salad and you have a quick and easy dinner.
Enjoy!
Roasted Garlic, Herb and Lemon Butter
When putting steaks on the ‘barbie’, just season all sides with salt and pepper. Then as they cook, baste with this butter and at the end, give it one final brush over.
- 1 bulb garlic
- 1 tbsp. thyme, chopped
- 1 tb sp. rosemary, chopped
- 1 tsp. oregano, chopped
- zest from 2 lemons,
- juice from 1 lemon
- pinch of pepper
Preheat oven to 35o degrees. Cut off the top of the garlic bulb exposing the tops of all the cloves. Drizzle the cut side with olive oil and season with salt and pepper.
Wrap the clove in tinfoil, tightly sealed and bake for up to 45 minutes. Remove from the oven when the clove is with caramelized in colour and soft to the touch. Set aside and allow to cool.
In a medium pot, melt the butter at medium heat. Once the garlic has cooled enough to handle, squeeze the cloves into a bowl and mash with a fork.
Add the herbs, juice, zest and stir. Believe me this make the steaks beyond awrsome. Again, thanks Chef Justin.
Pan Fried Rosemary Potatoes With Grilled Onions
This dish was served at the cooking class dinner we were attending on
Monday. Don loved it so much he has prepared it to take on his golf weekend with his sons and 16 others). It really is tasty. This is for 4 but simply double or triple as required.
- 4 medium sized potatoes
- 1 red onion, peeled and cut into 1/2 inch thick disks
- 1 clove garlic, minced
- 1 sprig fresh rosemary
- salt and pepper to taste
- 1/2 tsp. nutmeg
- 3 tbsp. oil
- 1 tbsp. butter
Preheat barbecue to high.Wash the potatoes thoroughly and place whole in a pot of water and bring to a boil. Cook until just tender.
Remove from the pot and allow to cool slightly. While this is happening, oil and season the disks. Place on the grill and cook until soft and tender and well charred. Set the onion aside and dice the potatoes to desired size.
Heat a non-stick frypan on the barbecue and add the oil. Add the potatoes allowing them to cook at high heat, occasionally tossing or turning over so they don’t burn.
When the pan become ‘dry’ add the butter tossing a few times and continue to cook an additional 5 minutes. They should be browned on almost all sides. Add the garlic, grilled onions and seasonings. Mix through and serve.
Thanks Justin, these are great. Oh by the way, add more butter if you think it should be added.
Peach Cocktail Sauce
At a cooking class last night at Walnut Beach Resort, Chef Justin prepared a sauce you would never in a million years think would work BUT IT DOES.
We were having grilled shrimp (recipe tomorrow guys) and this sauce. Everyone was taking the end of the shell and scooping up every last drop in the shot glass.
- 2 x 100 gram container of peach yogurt
- 2 ripe peaches pitted
- 3 tbsp. apple cider vinegar
- 2 tbsp. honey
- 1 tbsp. hot horseradish (yup!)
- pinch of salt
- 1 tbsp. oil
Take the pitted peaches and lightly oil them (skins still on at this point)
Place them on a hot grill and grill until they become seared and the skin begins to peel. Peel the skins off and set them aside to cool.
Mix the balance of the ingredients in a small bowl. Once the peaches have cooled, dice them as small as you can and add to the yogurt mixture. Mix well and then divide into two bowls.
Take one bowl with half the sauce and puree it briefly until smooth. Now mix the two together and mix well.
These will be served with the Himalayan Salt grilled prawns.
Damn these are good and you did it again!
Quick And Easy Chicken Sausage With Pasta
I know what it is like….you have had hard day, dog-tired and somewhat famished. This, my friend, is a quick, easy and nutritious meal to make in under an hour.
- 3 cups medium shell pasta
- 1 small bunch of broccoli, cut in to florets that make up to 3 cups
- 2 tbsp. olive oil
- 12 oz. fully cooked spicy chicken sausage links, cut into 1/2 inch pieces
- 1 small onion, coarsely chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- pinch of salt and pepper
- 2 cups arugula
- 1/3 – 1/2 cup grated asiago cheese
- crushed red pepper flakes
In a large pot, cook the pasta according to directions, adding the florets the last 5 minutes of cooking time. Drain in cold water and drain again. Set aside
In a large skillet, heat the oil over a medium heat. Add the sausage pieces, onion and garlic, cooking until the sausage has browned. Stir occasionally to make sure it doesn’t burn and is cooked through.
Add the pasta, broth, salt and pepper and heat through. Add the arugula and toss gently to wilt the greens.
Divide among bowls, sprinkle with the cheese, Drizzle a little olive oil and lightly sprinkle with the pepper flakes.
Add bread or rolls and a glass of vino and voila! The world ceases to be a mad house. Enjoy!
Cream of Cauliflower and Parsnip Soup With Scallops
This is another wonderful, delicious way to serve scallops. The soup is also good, don’t get me wrong. Together they make an awesome winning appetizer. Hey Boss, do I now get that raise?
- 1 leek, white and pale green parts only, thinly sliced
- 3 tbsp. butter
- 1 garlic clove, chopped
- 1/2 large cauliflower, in florets
- 1 lb . parsnips, washed, peeled and thinly sliced
- 2 1/2 cups chicken stock
- 1 1/2 cups heavy whipping cream
- pinch of salt and white pepper
- 6 large scallops
- olive oil
In a soup pot, sweat the leek in butter for 8 minutes without browning. Add the garlic and cook 1 more minute.
Add the cauliflower, parsnip, stock and cream. Bring to boil and simmer for about 15 minutes. Make sure the parsnip is completely cooked through. Blend is several batches until smooth. Season to taste and set aside.
Preheat a skillet for 3 minutes and in a small amount of olive oil, brown them for 1 minute. Turn and brown the other side until they are cooked but still soft. Do not over cook or you will have rubber. Remove from heat and keep warm.
Ladle the piping hot soup into deep soup bowl, place one scallop in the center.
Now to raise the bar…..make a cumin froth by using 1/4 cup cold milk and 1 tsp. ground cumin . Use a frother to make a froth. Garnish around the scallop with a half circle on one side of the bowl. Add a pinch of microgreens and holy schamoley….what a dish!.
Fudge That Is Smooth As Silk
What a fun way to fix that ‘sweet-tooth’ you all have but know that it is homemade with love, tastes fantastic and is easy to make. Give it a try. The flavours can be changed just by using the different coffee creamer flavourings out there. You know, the kind that you pour in, looks like cream but tastes like a fancy gourmet coffee.
- 3 tbsp. butter
- 1 cup whipping cream (36% if you can)
- 3/4 cup white sugar
- 1 1/2 cup dark brown sugar
- 2 tbsp corn syrup
- 1 tbsp. butter pecan coffee creamer
- 1/2 cup pecans, coarsely chopped
In a large pot, combine the butter, sugars, syrup. Stir to mix and bring to a boil. Simmer over medium heat until the candy thermometer reaches 241 degrees.
Immediately remove from the heat and add the creamer, but DO NOT stir. Leave for 20 minutes to room temperature.
Butter a 9 inch square pan. Here is where the fun begins.
Fill the sink with 2 inches cold water and put the pan inside and beat with a wooden spoon until it begins to thicken. Add the pecans and continue beating until it thickens and begins to lose its shine.
When no longer shiny, transfer to the prepared pan and smooth the top down. You will have to work equickly or the sugar will begin to crystalize.
Do not cut the squares until it has rested for 2 hours at room temperature.
Enjoy.
Greek Salad Skewers To Wow Family And Friends
This makes a show-stopping way to truly impress family and friends alike. They are simple (can be made the day before, covered and in the refrigerator until ready to serve).
- 1/2 English cucumber cut in 1/2 inch slices, peel on
- 1/2 red onion, cut in 3/4 inch squares
- 24 cherry tomatoes
- 1 container of Feta cheese, cut in 24 small triangles, 1/2 inch thick
- 24 pitted black olives
- 24 small skewers
Using thin bamboo skewers (buy in bags – they have a curly end) thread all onto skewers, making each one the same, keeping the cheese on the top and the cherry tomato the first on.
Dressing
- 1/2 tsp. garlic, finely chopped
- 1/2 tsp. dried oregano
- pinch of sugar
- 2 tbsp. fresh lime juice
- 3 tbsp. olive oil
In a small bowl, combine all the ingredients together, whisking to incorporate. Cover and refrigerate until ready to show off, just a little.
Drizzle the dressing over the skewers and serve. Oh,by the way, serve with ice cold beer or, if wanting to stay Mediterranean, make a Sangria.