Now THIS is different. With the use of dark rum and fig balsamic vinegar, it is refreshing and really neat – both in ingredients and flavours.
- 2 navel oranges
- 3 tbsp. olive oil
- 1 tbsp. fig balsamic vinegar
- 1 1/2 tsp. fresh lime juice
- 1 tsp. dark rum (in the salad, not you)
- pinch of salt and freshly ground pepper
- 6 oz. argula, washed and dried
- 1 oz. cilantro leaves, washed and dried
- 2 ripe avocados, peeled and sliced, brushed with some lime juice so they don’t turn brown.
- 1/4 cup pomegranate seeds
Use a sharp knife to remove the skin and white pith from the oranges. Over a small bowl to catch the juices, slice the oranges in 1/8 inch rounds.
In a small bowl combine 1 tbsp. of the orange juice, lime juice, olive oil, balsamic vinegar, salt, pepper and rum. Set aside.
In a medium sized bowl, combine the arugula and cilantro, toss with about half of the dressing. Arrange the orange rounds and avocado slices on top of the greens, and lightly drizzle the remaining dressing over the orange slices. Sprinkle the pomegranate seeds over the salad. Serve.
Voila! Again, you gave a spectacular presentation to the lowly salad and came away looking like a rock star. Good for you.
Yummy.
Chocolate Banana Cream Pie
Why not make it a little differently…by adding white chocolate it is a whole new dimension.
- 1 1/2 cups chocolate wafer crumbs
- pinch of ground cinnamon
- 1/3 cup melted butter
- 1/2 cup sugar
- 1/4 cup cornstarch
- pinch of salt
- 2 1/2 cups whole milk
- 3 slightly beaten large egg yolks
- 4 oz. white chocolate, chopped
- 1 1/4 tsp. chocolate flavouring
- 4 medium ripe, yet still firm, bananas
- 1 cup whipping cream
- 2 tbsp. sifted icing sugar
- white chocolate curls for garnish.
Combine crumbs, melted butter and a pinch of ground cinnamon in a deep sided 9 inch pie plate. Save 1/2 cup of the crumbs and set aside. Press this up the sides and bottom. Cover with plastic wrap and chill.
In a medium saucepan, combine the sugar, cornstarch and salt. Stir in the milk and cook over medium heat until thickened. Cook and stir constantly for another two minutes. Remove from the heat.
Gradually whisk in one cup of the filling into the egg yolks, whisking as you do this or you could get scrambled eggs. Stir in the white chocolate and 1 tsp. of the chocolate flavouring. Continue stirring until melted and smooth.
Slice two bananas and layer over the base of the chilled pie crust. Spread one half of the filling over the top. Spread a layer of the chocolate crumbs over the top of the filling. Slice the other two bananas and layer over the chocolate crumbs. Cover with the remaining filling. Do this in a pretty fashion. Be sure, you chant the mantra “take 5”, “take 5”. Believe it or not, it will show in the end.
Just prior to serving, whip the cream, adding the sifted icing sugar and chocolate flavouring . Sprinkle some chocolate curls around the plate.
Fabulous…tasting… presentation. Super cool. If you are finishing off a dinner with guests, why not pour a short of white chocolate liqueur? Just sayin’.
Too yummy!
Best Of The Very Best Seafood In WhiteWine
These are three of ‘best of the best’ seafood (for me, that is) and are exquisite done up this way. Also, this will serve 12.
- 4 x 8 oz. frozen lobster tails
- 2 lbs. raw shrimp, shelled and cleaned
- 2 pkg. frozen king crab, thawed and drained
- 10 tbsp. butter
- 2/3 cup flour
- generous pinch of salt
- 1/2 tsp. paprika (for colour)
- pinch of white pepper
- 3 – 3 1/2 cups of half and half cream
- 1 1/4 – 1 1/2 cups white wine
In a large pot, bring 2 1/2 quarts of water to the boil. Add the lobster tails and return to the boil. Reduce heat and simmer, covered for 8 minutes. With a slotted spoon lift out the tails and set aside until able to handle.
Return water to the boil and add the shrimp, return to the boil and reduce the heat and simmer for about 5 minutes (until tender) remove and drain.
Drain the crabmeat, remove any cartilage and leave the pieces as big as possible. Remove the meat from the lobster tails, and cut into bite size pieces.
In a Dutch oven, melt the butter and remove from the heat. Stir in the flour, salt, paprika and pepper, stirring until smooth. Gradually stir in about 3 cups of the half and half, mixing until completely smooth.
Bring to a boil stirring constantly then reduce the heat and simmer for about 5 minutes.
Add the wine, again stirring until well combined. Add the seafood, stirring gently to mix and cook over low heat until heated through. DO NOT BOIL.
If the sauce is too thick, add more half and half or wine OR both until the perfect consistency for you and your company.
Cook some fettucine, drain and place on 12 serving plates, add equal amounts of the seafood on each one. Add some garlic toast, chilled white wine, candles and oh my goodness….a perfect evening.
YUMMY…
Baked Figs and Apples With Granola Topping
This is the new ‘comfort’ food. Sooooo good and the granola topping makes it even better.
- 2 tbsp. liquid honey
- 2 tbsp. dark brown sugar
- 2 tsp. cinnamon
- 1 tsp. freshly grated nutmeg
- 1 tsp. pure vanilla extract
- 4 Granny Smith apples, peeled and coarsely chopped
- 10 fresh figs, stems removed and finely chopped **
- 1 cup granola
Preheat oven to 350 degrees. Combine the honey, sugar, cinnamon, nutmeg and vanilla in a bowl and whisk to combine thoroughly. Add the apples and figs and coat with the mixture.
Grease a 12 x 12 baking dish and pour the mixture in. Sprinkle the granola over the top, cover with foil and bake for 25-30 minutes (until the apples are tender).
Remove the foil and bake another 5-6 minutes. Let stand at least 10 minutes before diving in. You can’t yet….you forgot the vanilla ice cream (or whipped cream) to just add a little more pizzazz!
**Do not use dried figs. They leave an unsatisfactory taste in your mouth.
Portuguese Style Paella
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?
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
Grilled Lobster with Tomato/Lime Butter
Nothing spells summer more than lobster….grilled…poached….anyway you can think of. This is easy, elegant and wonderful to present to company.
- 4- 2 lb. lobsters, fresh as can be
Preheat the barbecue and while that is getting warmed up, make the tomato/lime butter and put a large pot of salted water on high to boil.
- 1/2 cup butter
- 1 tsp. tomato paste
- 1 large lime, zested and juiced
In a saucepan, melt the butter. Remove from heat and add the remaining ingredients, stirring well to combine. Set aside.
Drop the lobsters in the boiling, salted water. Return to the boil and cook for 2 minutes. Remove from the water and cut down the center of the back, lengthwise. Place shell side down on the grill and brush the lobster flesh with the tomato/lime butter.
Serve immediately with a crisp, chilled salad, glasses of chilled white wine, candles burning and great company around the table. Sounds pretty good to me.
Onion And Fennel Bisque
Alright, before I start, just say ‘thanks’. I don’t eat onions unless they are totally dead and in this soup they are. It delicious and VERY rich so use an espresso-size cup to serve. Also, this will serve 12 or 6, if everyone wants seconds.
- 2 leeks, white and light green only, chopped (1 cup)
- 3 medium red onions, chopped (3 1/2 cups)
- 1/2 lb. fennel, stalks discarded and bulb chopped (1 1/4 cups)
- 1 garlic clove, minced
- 2 tbsp. butter
- 1/4 cup dry white wine
- 2 cups vegetable broth
- 1 1/4 cups water
- pinch of salt and pepper
- 1/8 tsp. grated nutmeg
- 1 cup heavy whipping cream
- 2 tsp. Pernod or Anisette liqueur
- 1-2 ripe red skinned pears, leaving skin on
- 1 baguette, sliced diagonally and toasted, buttered
Wash the chopped leeks in a bowl of really cold water then remove and drain well.
Cook the onions, leeks, fennel and garlic in butter in a large heavy pot over a medium heat, covered stirring occasionally. This should take about 15 minutes.
Add the wine and cook, uncovered, until the liquid has evaporated (about 1 minute). Add the stock, water, seasonings and simmer, uncovered, until the vegetables test tender. Stir in the cream until thickened and the liquid has reduced to about 6 cups. (bout 12-15 minutes).
Puree in a blender until smooth. Transfer to a soup tureen and add the Pernod. When blending hot liquids, be really careful and do in batches.
Toast the baguette and place 2 slices per plate. Cut the pear in half, lengthwise, and chop into tiny pieces. Put a tablespoon in the center of each soup serving.
Now I ask you……how elegant and decadent is this one? You bet it is and yes, I will have that glass of wine. Thank you.
Very Special Coffee For A Very Special Dessert
Dinner is finished and everyone is sitting at the table, laughing, chatting and you bring in a fabulous dessert. To complement this rich dessert you need a very special coffee.
Perhaps you are a bachelor and want to impress that sweet young thing you just impressed with your culinary skills or ladies…you want to impress that good lookin’ gent across the table or….just want to finish the evening with a spectacular flair. Go for it…this will do it for you.
- 1 tbsp. grated chocolate
- 2 shots brewed espresso (1 1/4 oz. each one)
- 1/4 cup whipping cream, whipped to soft peaks
- 1/2 tsp. sugar
- dash of pure vanilla extract
- 2 dashes of white chocolate liqueur (you know what you think is a dash)
Spoon one half of the grated chocolate in the bottom of your 8 oz. serving glass (fancy, heat proof if you have them) or a mug.**
Pour the espresso over the chocolate and stir. Add the sugar and vanilla to the cream while whipping. Add the dash of liqueur and top with a dollop of whipped cream on top. Finish with a sprinkle of grated chocolate.
**You don’t have to add the liqueur if you don’t want it. If you really want to impress, put the mug on a small tray, place a pretty napkin on it, add a long stemmed rose. Am I a romantic or not…..
Now, is this good or what? More than that…it is YUMMY!
Raspberry Glass Cheesecake
I love cheesecake and, if you serve smaller portions after dinner, everyone will absolutely love this one.
- 1 1/4 cups chocolate cookie crumbs
- 1/3 cup butter, melted
- pinch of cinnamon (secret ingredient)
- 8 oz. dark chocolate, coarsely chopped
- 2 pkg. Philadelphia cream cheese, softened
- 1 cup sugar
- eggs
- 1 tsp. pure vanilla
Assemble 9 inch springform pan with base lip-side down. Stir crumbs with the melted butter and cinnamon until moistened and with the back of a spoon, press the crumbs evenly in the bottom of the pan.
Cover the bottom and sides with tin foil. Press on to adhere and bake crumb base in the oven of 325 degrees for 5-6 minutes and set aside.
Filling
Set a metal bowl over a pot of simmering water and melt the chocolate until smooth and let stand to cool to room temperature.
In your mixing bowl, add the cream cheese with sugar and beat for 3 minutes until silky smooth. Beat in the eggs, one at a time and then add the vanilla. Stir one half of this into the melted chocolate and gently scrape onto the cookie base. Smooth the top and then gently pour the remaining filling on top of that.
Bake in a 325 oven for 60-65 minutes. Turn oven off and let sit in the oven to cool down for one hour. Be sure to put a pan of water in the bottom of the oven to allow for moisture and omit a cracking top. Do not open the oven door when cooling the cheesecake down or it will crack.
Chill in the refrigerator, uncovered until chilled. To keep longer, cover at this point and store no longer than 2 days.
Glaze
1 pkg. frozen raspberries (or blackberries)
1/2 cup sugar
1 1/2 tsp. unflavoured gelatin
Press the berries through a sieve to make 3/4 cup juice. In a saucepan bring the juice and sugar to boil, stirring for 30 seconds until the sugar has completely dissolved.
In a small bowl, whisk together 1/4 cup of the glaze and gelatin and let this sit for 1 minute. Stir in the remaining raspberry mixture and refrigerate, stirring often for at least 60 minutes until it becomes like liquid honey. Pour this over chilled cake gently spreading to cover the top evenly. Refrigerate for another 60 minutes for this to set.
Good Grief! Not only is this pretty to look at, but it tastes as good as it looks.
Yummy!
Pears with Everything Dessert
Pears are a very understated fruit and this one brings it to the forefront, for elegance, taste and presentation.
- 3/4 cup packed dark brown sugar
- 2 tsp. ground cinnamon
- 1/2 tsp. freshly grated nutmeg
- pinch of ground cloves
- 4 firm, ripe red skinned pears, halved and cored
- 1/4 cup melted butter
- 1/3 cup whipping cream
- 4 oz. white melting chocolate discs
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries, coarsely chopped
Mix the sugar, cinnamon, nutmeg and cloves in a small bowl. Place pear halves, cut side up in a 13 x 9 inch baking dish sprayed with nonstick spray. Drizzle with the melted butter and now top with the sugar mixture.
Bake in a preheated oven of 400 degrees for about 30 minutes until the pears are tender, all the while spooning the sugar mixture over the pears halfway through the baking. Remove from oven and cool slightly.
Bring the cream barely to the boil, add the chopped white chocolate and whisk until it has melted completely and is a smooth texture.
Place one pear half on each pretty serving plate, stir the sugar mixture in the baking dish and spoon over the pears. Sprinkle with the almonds and cranberries and while the chocolate is still very warm, drizzle over the pears and serve immediately.
After all the ooohs and aahhs, say calmly to yourself…damn I did this.
Lobster Crepes
Okay, so you want to impress your company this week and are not sure how to go about it. Read this through, get your ingredients ready and go for it. Everyone will marvel at what you just accomplished and your secret? It wasn’t difficult.
Crepes
- 4 large eggs
- 1 1/3 cups whole milk
- 3 tbsp. melted butter
- pinch of salt
- 1 1/2 cups sifted flour
Combine all the ingredients in a blender and blend until totally smooth. Heat a large non-stick pan over medium heat and spray with cooking oil.
Pour about 1/3 cup of the batter into the hot pan and tilt the pan to thinly cover the bottom of the pan. Cook for about a minute but do not burn. Flip with a wide spatula. Cook until the underside is golden and remove to a plate. Continue until all the batter is used. If making this beforehand, put waxpaper between each one and wrap with plastic. Refrigerate for up to 2 days only.
Filling
- 1/4 cup butter
- 1/2 cup chopped fresh fennel
- 1/4 cup flour
- 1 1/2 cups whole milk
- 250g regular Philadelphia cream cheese, cubed
- 3/4 cup Swiss cheese
- 1/3 cup white wine
- 1 tsp. Dijon mustard
- 2 cups medium cooked shrimp, peeled and cleaned
- 4 cups cooked lobster, chopped
Melt the 1/4 cup butter in a large saucepan and when hot, add the fennel and cook until softened (3 mins approximately) Stir in 1/4 cup of the flour and cook about 2 minutes, stirring constantly. Gradually whisk in the milk and then the cheeses.
When the cheeses are melted, add in the wine and the mustard stirring until it becomes thickened. Add the shrimp and the lobster and heat through. Do not overcook the seafood as it will become tough.
Put a crepe on cutting board and cut in half. Scoop about 1/3 cup of the filling onto one half of the crepe and fold in to a triangular cone shape. Fill remaining crepes the same way. Place two on each plate. Crisp salad, warm rolls or focaccio bread and, of course, chilled white wine.
You will make this again and again…just not to the same people all the time.
Truly, yummy!