The seasons are slowly changing and this might help you feel better….
- 2 leeks, white and light green parts only, washed really well
- 2 tbsp. olive oil
- 2 cloves garlic, chopped
- 1 tsp. finely chopped and seeded jalapeno pepper
- 1 medium carrot, peeled and diced 1/4 inch pieces
- generous pinch of ground cumin
- pinch of ground cinnamon
- 1 tsp. salt
- 1 1/2 cups choppped tomatoes (ones in carton are best consistency)
- 1 cup Chardonnay
- 3/4 lbs. shrimp, shelled, deveined and tails left on
- 3/4 lb. scallops, muscle removed
- 3 tbsp. finely chopped Italian parsley
Slice leeks in half lengthwise and slice in 1/2 inch dice
In a stockpot, heat the oil over medium heat and add the leeks and garlic and saute, stirring constantly until translucent (about 5-6 minutes). Add the jalapeno pepper, carrots, seasonings and salt, lowering heat to low and cook until the carrots are tender (3-4 minutes).
Now add the tomatoes, wine and 1 cup water and bring to a boil and once again,. lower the heat and cook 5 minutes longer.
Stir in the shrimp and scallops and cook until opaque (about 4-6 minutes). Please do not over cook or they become like rubber.
Remove from the heat, sprinkle the parsley on top and serve with rice or wide egg noodles and a salad. Oh yeah, don’t forget the Pinot Gris -perfectly chilled, of course. Enjoy!
Don’s Special Green Beans
I absolutely turned my nose up at this recipe, but believe me, once eaten (and shared at a dinner), there is no other way to eat them. We had skinny beans, not the bigger, fatter ones, and they are awesome.
- large handful of beans (enough for however many people serving)
- 2 tbsp. smooth peanut butter
- 1 tsp. olive oil
- 1 tsp. soy sauce
- 1 garlic clove, sliced thin- then mashed
- 1 tp. butter
- 1 tsp. olive oil
- 2 oz. cashews
Par-boil the beans for 2 minutes in hard boiling water, drain and let cool.
Whisk the peanut butter, olive oil and soy sauce until smooth.
In a frypan, saute the garlic in the butter and olive oil for about 30 seconds at a very hot temperature . Add the beans, cashews, dressing and toss to coat well.
Serve…OMG! these are absolutely awesome. Hmmm…is that all we made?
Fettucine With Pancetta, Asparagus and Red Pepper
I love pasta of any kind and this is a really great tasting meal. This can be upgraded for company fare by adding salad or soup, or as is on a Friday night let’s-just-relax-night dinner.
- 12 ounces fettucine
- 3 ounces pancetta, chopped
- 1 1/4 lbs. asparagus, trimmed, cut into 1 inch diagonal cut pieces
- 1 red pepper, seeded, and chopped
- 2 garlic cloves, minced
- 1/2 cup grated Asiago cheese, plus more for serving
- 1/3-1/2 cup whipping cream
- 3 tbsp. olive oil
- 3 tbsp. lemon or lime juice
- 1 tbsp. grated, lemon or lime zest
- 1/4 cup chopped Italian parsley, divided
- 1/4 cup julienned fresh basil, divided
Cook pasta as per instructions and drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.
Cook the pancetta in a large skillet over medium heat until crisp. Remove from the pan and drain. Keep 1 tbsp of the drippings in the pan and add the asparagus and peppers and saute for about 3 minutes. Add the garlic and cook for a further two minutes, contstantly stirring so as not to burn the garlic.
Add the vegetables, about 1/4 of the cooking liquid, 1/2 cup of the cheese, cream, olive oil, juice, zest, and one half of the parsley and basil. You may need to add moe of the cooking liquid if it is needed. Add to the pot and stir gently to mix in. Transfer to a large bowl, sprinkle the pancetta over and also the remaining parsley and basil.
Add a slice of garlic toast, glass of wine and Oh My, Oh My….too yummy
Mussels With Tomatoes
Right off the bat I will inform you, these things do not enter my mouth. I can’t be drunk enough or dead enough! True. That being said, this recipe, I am told, is the best. Ordinarily Mussels are really good when just steamed but over-the-top when teamed with tomatoes.
- 2 lbs. fresh mussels
- 2 tomatoes
- 1 onion
- 1 small zucchini
- Crisco Oil
- 2 garlic cloves, chopped
- 3/4 cup of V8 juice, NOT clamato juice
- 1 tsp. sugar
- pinch of salt and pepper
- 1/2 cup finely shredded fresh basil
Scrub these little babies and remove the beards. Discard any that are open.
Coarsely chop the tomatoes and onions, finely chop the zucchini. Lightly oil a wide saucepan. Set over medium heat and add the onion and garlic. For one minute, stir often. Now add the tomatoes, zucchini, sugar, salt and pepper. Boil gently until tomatoes start to soften and the sauce is thickening.
Once the sauce is thick, add the mussels and cover. Cook these for about 6 minutes. If there are any that did not open, discard. Scoop into bowls, ladle some sauce over and add some warm crusty bread to sop up all the juices. Sprinkle some shredded basil over top.
Order lots of wine and go for it. Enjoy! See, I can be good every once in a while and share something I don’t happen to care for.
Braised Leg of Lamb
For those who love lamb this is a nice, easy way to cook your dinner with the meat and veggies – all in one. Here we go.
- 1 leg of Lamb (5 -6 lbs)
- 8 garlic cloves, peeled and halved
- sea salt and pepper
- 1/4 cup extra virgin olive oil
- 1 1/2 cups Chardonnay wine
- 4 cups chicken stock
- sprigs of rosemary
- 1 1/2 lbs baby new potatoes, halved
- 1 cup oil-cured black olives
- 1/2 cup green olives
Preheat oven to 300 degrees. Make 8 slits in the lamb and insert garlic in each one. Season with salt and pepper.
Heat the olive oil in a large roast pan or dutch oven until it begins to simmer. Sear the lamb on both sides until golden – about 5 minutes. Remove from the pan.
Add the wine and return the pan to heat and simmer for about a minute. Add the stock, remaining garlic, rosemary and bring to a boil. Add the lamb back in and cover with a lid. Braise in the oven for 4 hours.
Now add the potatoes and olives and continue braising until the lamb and potatoes are tender (35-40 minutes).
Transfer the lamb to a platter and with a slotted spoon, remove the potatoes and olives. Strain the pan juices and skim the fat from the top. Return to the pan and simmer for about 6 -7 minutes, until reduced by half. Spoon the sauce over the lamb and serve.
Add a salad and you really have a dinner fit for a king.
Chicken Baked My Way
This recipe has a little Moroccon flavour. It has been adjusted slightly for our tastes. I hope you will try it and enjoy.
- 2 x 2 1/2 lbs. chickens, quartered
- 2 tbsp. grated lime peel
- 1/2 cup lime juice
- 2 cloves garlic, minced
- 2 tsp. dried thyme leaves
- pinch of salt
- pinch of freshly grated pepper
- 1/4 cup melted butter
- 3 limes, sliced thin
- 1/2 cup chopped parsley
Wash the chicken under water and dry well with paper towels. Arrange the chicken in a single layer in a shallow baking dish.
Combine the lime zest, juice, garlic, thyme, salt and pepper and mix well to combine. Spoon over the chicken, making sure to turn it over to completely coat. Cover and refrigerate for about 4-5 hours, turning the chicken every hour.
Preheat oven to 425 degrees. Remove the chicken and drain on paper towels. Save the marinade. Arrange the chicken in a 2-3 quart casserole and brush with melted butter.
Bake uncovered for 25 minutes. Brush with the marinade reserve and bake for another 35-40 minutes. Brush with the marinade a few times during this second timing.
Garnish with the lime slices and sprinkle with the parsley.
This will serve 8 people. You can also heat the marinade and put it in a gravy boat so it can be served as a sauce. With this chicken serve with rice or broad buttered noodles. YUMMY!
Lime Cucumber Relish
This is a wonderful traditional relish to accompany grilled or roasted chicken. It has a yogurt sauce as well. So with these two companions you have a super great meal in minutes.
- 1 medium English cucumber, chopped ( 2 1/2 cups)
- 1 large tomato, chopped (1 cup)
- 1/4 cup finely chopped onion
- 1 tsp. shredded lime peel
- 2 tbsp. fresh lime juice
- 2 clove garlic, minced
In a medium bowl, combine all the ingredients and stir to blend it well.
Yogurt Sauce
- 1/3 cup plain Greek yogurt
- 1 tbsp. honey
- 1 tsp. cream
Whisk this together until smooth.
When serving this with grilled or roasted chicken, top the chicken with the cucumber relish and then drizzle the yogurt sauce over.
Roasted Lamb Chops
Cooking lamb is easy but getting the right flavour, sometimes, takes much longer.
This recipe is for 4 servings…if company coming-great! If not and it is for 2, here you go again…cook once-eat twice… Either way it is pretty tasty.
- 4 large garlic cloves, pressed
- 1 tbsp. fresh thyme, lightly crushed
- 1 tbsp. fresh rosemary, crushed
- pinch of kosher salt
- 2 tbsp. olive oil, divided
- 6 1 1/4 inch thick lamb chops – someone may want 2
Mix the first 4 items with 1 tbsp. of the olive oil in a large bowl. Add the chops and turn to coat. Let this marinate for about 1 hour. You are trying to get great herby flavour here-did I just invent a new word? Nah!
Preheat oven to 400 degrees. Now heat the remaining tablespoon of oil in a skillet over high heat. Add the lamb, cooking about 3 minutes on each side.
Now transfer the skillet to the oven and roast for about 10 minutes to attain a medium-rare doneness.
Remove from oven, transfer to a plate and let rest, covered, for about 5 minutes.
Serve with garlic mashed potatoes, some fresh asparagus and voila! you have a winning dinner.
Guacamole – My Way
As you know from previous recipes, I do not eat onions. Never have and I can’t see it happening any time soon BUT at the same time, I admit, if done this way or the way I make the butter sauce for my perogies, it is edible.
- 3 avocados, halves, pulp removed
- Juice of 1 lime
- pinch of salt
- pinch of cumin
- pinch of cayenne
- 1/2 medium onion, diced
- 2 Roma tomatoes, seeded and diced
- 1 tbsp. chopped cilanro
- 1 clove garlic, minced
- 1 Roma tomato, seeded and chopped
Okay, toss the scooped out pulp of the avocado with the lime juice so they won’t turn brown and then strain the pulp. Save the juice.
Put the onions and garlic in a blender and puree. Add the remaining ingredients and blend until smooth.
You can put the guacamole in a bowl, add the chopped tomato, 1 tbsp. of the reserved lime juice and lightly stir. Cover and place in the refrigerator for about 1-2 hours before serving. This will allow the flavours to marry well.
Put out warmed taco chips, sour cream, melted cheese and the guacamole.
Cold beer anyone? Go Team Go.
Tapenade
Okay, you want to do something ‘special’ to go with your signature drinks prior to dinner….or just an evening together with good friends. Try this and surprise them and yourself. Remember your mantra “Damn, I can do this”.
- 20 oil cured black olives
- 2 medium garlic cloves, baked and removed from the base
- 2 tbsp. capers, really well drained
- 2 tsp. Dijon grainy mustard
- 2 tbsp. fresh lemon juice
- 2 tbsp. chopped basil
- 1/4 cup chopped Italian parsley, fresh only
- More Italian parsley
- pinch of cayenne pepper
- 1/2 cup really good olive oil
Place the olives on a cutting board and smash them down to remove the pits. Place the olives and everything except the olive oil in a blender and puree.
Be sure to scrape down the sides of the blender. Slowly add the olive oil and blend until completely absorbed.
Refrigerate and place in a pretty bowl on a platter of toasted/buttered toasted baguette or focaccio crisps. Snips bits of parsley and scatter over the bread so it can be added (or not) to the tapenade.
Yummy!
Roasted Corn and Butter Bean Succotash
A few weeks back, I mentioned the dinner-cooking classes we attended at Hester Creek Estate Winery https://hestercreek.com/. The Chef, Roger, is an outstanding Chef and gave me permission to pass this recipe along to you.
This will serve 8-10 people, I think. He served 11 and it was enough. Mind you, if offered, I think 22 hands would have risen to get more on their plate. THIS is outstanding.
- 2 t sp. olive oil
- 4 cloves of garlic
- 1 medium yellow onion
- 1 cup white wine
- 2 cans good quality cherry tomatoes or 3 cups fresh heirloom tomatoes
- 1 1/2 cup fresh roasted corn from the cob or frozen, if out of season
- 2 cans Greek butter beans
- 2 cups fresh heirloom tomatoes
- fresh basil
- salt and pepper to taste
Lightly saute onions and garlic in olive oil for 3 – 4 minutes or until slightly translucent and add a cup of wine. Reduce by half and add cans of tomatoes and fresh tomatoes, simmering for half an hour.
Add the corn and simmer for another half hour.
Add the butter beans and basil and simmer for another 10 minutes. Season to taste.
This takes a little while to finished product, but, let me assure you…..you will be wowed. We were….
Coq Au Vin
Serves 6
A classy way to say chicken stew
It is best to read this through first so you can see the steps
To make it is so worth it!
MARINADE
- 1 750 ml bottle of Pinot Noir Red Wine
- 1 onion (here you must) sliced
- 2 celery stalks sliced
- 1 large red sweet pepper, sliced
- 1 large garlic clove, peeled and sliced
- 1 tsp of black pepper and salt
- 2 tbsp olive oil
- 1-6 lb roasting chicken (backbone removed) and
- Cut into 8 pieces-2 drumsticks, 2 wings, 2 breasts
Combine first six ingredients in a saucepan and bring to the boil and simmer for five minutes. Cool completely and mix in the oil. Place chicken pieces in a large bowl and pour the wine mixture over the chicken, cover and refrigerate at least twenty-four hours.
COOKING THE CHICKEN
- 1 tbsp. olive oil
- 6 slices of thick bacon, cut into strips
- 3 tbsp flour
- 2 shallots, chopped
- 2 garlic cloves, chopped
- 1 tbsp dried thyme
- 1 tbsp. dried parsley sprigs
- 2 small bay leaves
- 2 cups chicken broth
- 4 tbsp. butter
- 1 pound of fresh crimini and button mushrooms
- About 20 pearl onions, peeled
Use tongs to remove the chicken pieces from the marinade and pat dry with paper towels. Strain the marinade keeping liquid and vegetables separate.
Heat oil in a very large pot (so that all eight pieces of the chicken can lay flat ) over a medium heat. Add the bacon and fry until crisp. Using a slotted spoon, transfer the bacon to a small bowl, add the chicken, skin side down in the bacon drippings and saute until brown (about eight-nine minutes) per side. Transfer chicken to a large bowl.
Add vegetables from the marinade to the pot, saute for about ten minutes until brown. Mix in the flour and stir for two minutes. Slowly whisk in the liquid marinade. Bring to a boil, whisking often. Cook until the sauce thickens (about two minutes). Mix in the shallots, garlic, herbs, bay leaves and broth. Return chicken to the pot, skin side up and simmer for another thirty minutes. Use tongs to turn the chicken over and cover, cooking another fifteen minutes.
Now, melt three tbsp butter in large fry pan over medium heat. Add mushroom and saute until tender. Remove to a plate. Add one tbsp butter and saute the onions until brown (about eight minutes) transfer onions to the mushrooms, saving the fry pan.
Use tongs and transfer chicken to a plate. Strain sauce from pot into saved fry pan, pressing all the liquid from the vegetables. Discard vegetables. Bring sauce to boil, scraping all the good brown bits. Return sauce to the pot add onions and simmer over medium heat until onions are tender and sauce has reduced (about twelve minutes). Tilt pot and spoon off excess fat. Return chicken to the pot. This should be made a day ahead. Chill uncovered until cold, then cover and keep in fridge. Re-warm over low heat.
This is one dish that you should be place on a platter and arrange steamed garden vegetables around the chicken. Spoon sauce over the chicken and present at the table.
Although this one takes a while to make, I promise you the flavours of this dish will make your mouth water when remembering the wonderful dinner you prepared and you will want to do it again soon.
Note: If you can’t cut up the chicken yourself, ask your butcher to do it for you. You will make this more than once I am sure. It is sooooo tasty. You will hope there are leftovers for tomorrow. (yes, you will).