Another summer dish to make and enjoy. I love spinach and truly love risotto…put them together and WOW!
- 3 cups chicken broth
- 2 tbsp. butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 1/3 cups Arboro rice
- 3 cups baby spinach
- 1/2 cup grated Asiago cheese
- 1 tsp. grated lime zest
- 1 tbsp. lime juice
- pinch of ground pepper
In a saucepan bring the broth and 1 1/2 cups water to a boil. Reduce the heat to low and keep warm.
In a skillet, melt the butter over a medium heat; add the garlic and shallots, stirring occasionally until softened. Add the rice and stir to coat and toast the grains for about 1 minute. Add the broth, 1/2 cup at a time. Stir this continually until the liquid is almost absorbed, then keep adding the broth in this manner until all is absorbed. This, by the way, takes exactly 22 minutes. (Don says “not one minute more – not one minute less”).
Remove from the heat. Stir in the spinach, cheese, lime zest and juice and pepper. Serve immediately.
It can be called a vegetable dish or loosely termed “salad”. Whatever works for you and your family/friends. More wine, anyone?
Roasted Squash And Artichoke Hearts
We are always looking for either new vegetables we haven’t yet tried or new ways to use ones we love. This is the latter one. You should try it.
- 2 1/2 lbs. butternut squash, peeled, seeded and cut into 1/2 inch wedges.
- 2 cans artichoke hearts in water, drained, halved and patted dry
- 3 tbsp. olive oil
- 2 sprigs of fresh thyme
- generous pinch of salt and ground pepper
- 3/4 cup grated Asiago cheese
Preheat oven to 450 degrees. Gently toss all the ingredients in a large bowl.
On 2 parchment lined cookie sheets, spread out the ingredients. Roast for about 45 minutes, making sure to switch the cookie sheets.
When done, they should be tender and golden on the bottom. Scoop all out into a large bowl and sprinkle half the grated cheese over top. Let it melt a little and add the rest. Serve immediately with your favourite meat/fish dish.
There, I told yu it was simple AND delicious. Yummy.
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.
Brussel Sprouts, Ham And Toasted Pecans
Okay, I understand that everyone calls them the ‘dreaded brussel sprouts’, but you have to keep trying different ways to prepare them. One will turn you around and change your thinking. This just might be the one.
- 2 lbs. brussel sprouts, ends trimmed
- 1/4 stick butter (2 tbsp.)
- 3 tbsp. olive oil or coconut oil
- 2 1/4 thick slices of smoked ham, coarsely chopped
- 1 garlic clove, minced
- 2/3 cup chicken broth
- coarse kosher salt
- 1/2 cups pecans, toasted, chopped
Using a sharp knife, thinly slice the sprouts into shreds.
Melt the butter with the oil, add the ham, saute for about 3 minutes until it all turns a golden colour.
Add the garlic and stir for 30 seconds. Add the sprouts and broth and saute until tender crisp but still a bright green colour.
Season lightly with coarse salt and freshly ground pepper. Transfer to serving bowl and sprinkle with the toasted pecans.
What did I tell you? You will like this.
Kale and Toasted Pine Nuts
Kale has become the new “hot” food to consume and this might be a great way to ‘try it out’ if you have not tasted it OR did not care for the way it was prepared for you. The amount of Kale will cook down so don’t be scared.
- 4 bunches of kale
- 1/4 cup coconut oil
- 1 red onion, peeled and chopped
- 2 garlic cloves, minced
- scant 1/2 cup pine nuts, toasted
Fold each leaf in half, cut stem away from the crease. Tear the leaves coarsely.
Heat the oil in a large pot. Add the onion and garlic. Saute until onion is soft (about 6 minutes). Add half the kale, packing slightly until it wilts. Add the remaining kale and half of the pine nuts, Toss until the kale is tender and still a bright green.
Transfer to a bowl and sprinkle the remaining pine nuts over.
Now, was I right? Tastes pretty good? You betcha!
Fennel Gratin With Lemon
This is a wonderful dish with layers of flavours and, with the crumb topping, texture as well. Can be made a day ahead, chilled in the refrigerator and before using, let stand at room temperature for an hour before baking.
- 5 tbsp. olive oil
- 1 onion, halved and cut in 1/4 inch pieces
- 3 garlic cloves, minced
- 5 fresh fennel bulbs, trimmed, cored and cut in 1/4 inch slices
- 1/2 cup chicken broth
- 2 tbsp. fresh Italian parsley, chopped
- 1 tbsp. fresh thyme, chopped
- pinch of salt and ground pepper
- 1 1/2 tsp. grated lime zest
Butter a 2 qt. baking dish. Heat the olive oil in a large pot and saute the onion and garlic, taking care not to brown or burn. This should take about 4-5 minutes.
Add the fennel and saute only until the fennel has softened slightly and beginning to brown. Stir often and watch it doesn’t burn. Should take about 15-17 minutes. Add the broth and simmer until almost completely absorbed. Stir in the lime zest.
Transfer to the baking dish and start the crumb topping. At this time, preheat the oven to 425 degrees.
Crumb Topping
- 3 tbsp. butter
- 3/4 cups Panko breadcrumbs
- 1 cup Pecorino cheese
- 1 tbsp. fresh Italian parsley, chopped
- 1 1/2 tsp. grated lime zest
Melt the butter in a frypan and add the Panko breadcrumbs. Saute until starting to turn golden in colour. Remove from the heat and cool down to room temperature. Add the cheese and zest to the crumb mixture.
Top the fennel mixture with the crumbs and bake for about 20 minutes until the topping is a deep caramel colour. Serve warm.
This is quite yummy.
Butternut Squash With Maple Syrup and Fresh Thyme
We both love the different squashes available in stores year round, and this is a delightful way to prepare the butternut squash…..even the kids will eat it.
- 3/4 stick butter
- 1 3 1/2 (approx.) butternut squash, cut lengthwise in half, peeled and seeded
- 1/4 cups chicken broth
- 1/3-1/2 cup maple syrup
- 1 tbsp. minced fresh thyme
- 3-4 tbsp. whipping cream
- 1 pinch salt and pepper
Chop the squash into 1″ pieces. Melt the butter in a frypan over high heat, add the squash and saute for 60 seconds. Add the broth, syrup, thyme, salt and half the pepper.
Cover and reduce the heat,cooking for about 10 minutes until almost tender. Using a slotted spoon, remove the squash to a large bowl. Boil the remaining liquid in the frypan until it thickens – 4-5 minutes. Add the whipping cream and stir to incorporate.
Return the squash to the frypan and cook for another 4-5 minutes, turning so all sides are completely cooked through. Remove from the skillet and serve.
Patio Party Potato Wedges
Your friends are getting hungary and while the meat is finishing on the barbecue, these potatoes are the best accompaniment to have on the table. That doesn’t include the beer/wine that has been chilling in a bucket of ice…you know I tell the truth…haha.
- 1/3 cup sour cream
- 2 tbsp. finely chopped shallots, divided
- 2 tsp. chipotle hot pepper sauce
- 2 tsp. fresh lime juice
- 3 pounds red skinned sweet potatoes (yams), cut into 1/2 inch wedges,
skin on - 3 tbsp. olive oil
- 1 1/2 tsp. ground cumin
Whisk together the sour cream, 1 tbsp. shallot, chipotle sauce and lime juice in a small bowl. Set aside, covered in the refrigerator.
Remove 2nd rack in your oven. Preheat oven to 425 degrees. Combine the wedges, oil and cumin in a large bowl, sprinkle with salt and pepper and arrange, cut side down, on 2 parchment lined cookie sheets.
Roast for 20 minutes, until tender and browning in a couple of spots. (reverse the 2 pans halfway through timing.)
Place these yummy things on a large platter and drizzle the cream mixture over. Place the remaining shallots in a small bowl and place on the table for people to help themselves if they want more.
These are yummy. As I said, the beer/wine is THE perfect addition and you can have a salad and rolls as well.
Accordion Looking Potatoes
If you are still in the planning stages for a celebration Buffet for Brunch, this is a wonderful addition. Easier than ever and so darn tasty. It could be a family favourite as well for Sunday dinners (do we still do that?)
- 24-30 mini yellow fleshed potatoes, scrubbed
- 1-3 tbsp. butter, melted
- 1 tbsp. dried fennel seeds, crushed
- 1 tbsp. olive oil
- pinch of salt and pepper
In a saucepan cook the potatoes until tender – 10 minutes – or when a paring knife will pierce the potato. Drain and let cool. If making ahead refrigerate in a sealed container for no longer than a day.
Use a sharp knife and do not cut all the way through, slice in 1/4 inch slices across the width of the potatoes. Be sure to leave the bottom in tact or you will simply have the makings for scallop potatoes.
Melt the butter, oil and herbs together and toss the potatoes until coated.
Place on a parchment lined baking sheet and bake for about 1 hour in a 350 degree oven. They should be golden in colour and quite shrivelled.
Serve hot with the rest of the fare. In a word “Yummy”.
Squash Tips
Ha ha, not what you were thinking. Here are a few ideas to make with squash from side dishes to soups and, of course, your own salted pumpkin seeds.
Hubbard Squash
Mash the flesh of the baked squash with butter and top with lots of caramelized onions and…..add a dash of chili powder.
Butternut Squash
Cut in half, lengthwise, scoop out the seeds and peel the outer skin. Cut in chunks and bake in a buttered baking dish in a 350 degree oven for 40-45 minutes or until tender.
Season with walnut oil, dark brown sugar and freshly grated ginger. Toss with chopped dried cranberries.
This, my friends, is a fabulous way to eat squash.
Winter Squash
Peel, chop into chunks and cook until tender. Mash well and add some apple butter, 1/4 cup chicken broth and top with, what else, but crispy bacon pieces and a sprinkling of fresh thyme. Don’t use the pre-packaged bacon bits, as the flavour is in the freshly cooked bacon.
Who said you didn’t like squash? Read on…..
Spaghetti Squash
We make this often and love how it becomes stringy like real spaghetti.
Once cooked, toss the strings with lots of butter, chopped pecans and sage. When well blended, top with grated Parmesan cheese.
Who needs pasta? Wait – there is one more as promised….
Take the seeds from a fresh pumpkin and pour boiling water over them and steep for half an hour. Drain and pat dry with a paper towel.
Spread out on a parchment lined cookie sheet in a 300 degree oven for about 25 minutes. Sprinkle with a fine sea salt. Cool down for about 10 minutes (so you don’t burn your mouth) and enjoy!
Gotta love squash…..
Carrot Puree Or Carrots Your Kids Will Like
Yeah, I know…they won’t eat them but this will make a difference (just like Don’s Special Beans does). It is so easy yet, tasty.
To serve 4:
- 6 medium carrots, halved lengthwise and cut into 1/2 inch pieces
- 1 garlic clove
- 2/3 cup chicken broth
- pinch of salt
- 4 tbsp. heavy cream
- 2 tsp. butter
- 1 orange, grated and juiced
Simmer the carrots, garlic, broth and orange juice, covered until the carrots are tender (15 minutes).
Puree the carrots and 1/2 the broth with the cream and butter in a food processor until smooth. If too thick, add more broth.
Sprinkle the orange zest over the carrots and serve. Yum!
Potatoes With Saffron
This is a little different….everyone will want to know just what you did….just smile….and keep them guessing!
- pinch of real saffron threads (about 14-15)
- 1 1/4 cups of water
- 6 potatoes
- 1/4 cup unsalted butter
- pinch of salt and freshly ground pepper
Crumble the threads into the water. Peel the potatoes and cut into 1/4 inch slices. Rinse really well with cold water and pat dry with paper towels.
Heat the butter in a large skillet and when the foam subsides, place the potato slices in and cook for 2 minutes each side, turning carefully. Add the saffron infused water and pour over the potatoes with the salt and pepper and briskly simmer uncovered for about 6 minutes.
Reduce the heat to medium low and simmer for a further 15-17 minutes until tender and the water has evaporated.
Serve with lamb or beef, vegetable and salad. Wow! You have exotic tasting potatoes and only YOU know the secret.
Yummy!