Warmer weather is upon us and the mind wanders to salads. Try this one, it is really yummy.
- 1 tbsp. shallot, finely minced
- 3 tbsp. sherry vinegar
- sea salt and ground pepper to taste
- 9 tbsp. olive oil, divided
- 1 -1 1 /2 lbs. white mushrooms, dusted clean and rough chop
- 2 tbsp. butter, divided
- 2 tsp. thyme leaves, divided
- 6-8 large handfuls of mixed green salad, washed, dried and chilled
- 1/2 cup finely chopped flat leaf parsley
- 1/4 lb. block Asiago cheese, shaved
- 1/2 cup toasted pecans, coarsely chopped
In a small bowl mix together the shallot, vinegar and a couple of pinches of salt and pepper to make the vinaigrette. Let this sit for 10-15 minutes, then add 5 tbsp. of the olive oil and set aside.
Heat a large frypan over high heat until hot. Add 2 tbsp. of the olive oil and 1 tbsp. butter to the pan. When the butter begins to foam, add 1/2 the mushrooms. Season with 1 tsp. of the thyme and generous pinches of salt and pepper. Cook for about 4-5 minutes, stirring occasionally. If you have to, reduce the heat. The mushrooms should be tender and a little crispy. transfer these to a plate and repeat the procedure with the remaining oil, butter, mushrooms and thyme.
When this is done, return the first batch of the mushrooms to the pan and stir to combine and heat through. Toss them and cook for about 1 1/2 minutes.
In a large bowl, add the greens and parsley. Spoon the hot mushrooms over this.
Return the pan to the stove and add 3/4 of the vinaigrette, scraping all the bits. When this is hot, pour over the entire salad and toss to coat the salad leaves and mushrooms. Salt and pepper to taste.
To serve, arrange the salad on a platter and, using a vegetable peeler, shave the Asiago cheese over the salad and top with the pecans. Enjoy!
The Absolute Best Buttermilk Pancakes
Don is a wonderful cook (Chef) and when he tries something new, you know it is going to be great. Here we go:
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 2 tbsp. sugar
- 2 cups buttermilk (full fat)
- 2 large eggs,
- 1 tsp. pure vanilla
In a bowl, whisk all the dry ingredients together.
Whisk in the buttermilk, eggs and vanilla just to well combined. Set aside on the counter for 10 minutes.
Heat a large griddle (skillet) and spray with a non-stick cooking spray.
Ladle 1/2 cup of batter on the griddle and flip only when bubbles appear and then cook until golden brown in colour. Continue until all the batter has been used up.
Like always, serve with butter and your favourite syrup or fresh fruit and whipping cream. Add a cup of piping hot coffee to the table and you will have a wonderful rest of the day. True!
Various Baked Potatoes For The Summer
We all love to eat outdoors and with a steak or lamb or anything else, baked potatoes are most often on the list. Here are a few ideas you might want to try. Who knows, you just might invent a new one you like as well. Here we go:
To maintain a crispy outer potato skin, do not wrap in foil. Brush oil all over the outside of the potatoes and bake in the oven or barbecue, until done.
Let cool a few minutes and then cut in half, but not completely through. Add any of the following to the center of the potato.
- Simple butter, salt and pepper;
- Sour cream, crisp bacon, chopped hard boiled egg;
- sour cream, salsa, finely chopped radish
- Cheddar cheese, grated, cauliflower florets and crisp pancetta
These little ideas will make the meal go from simple to gourmet in a heart beat. Add an ice cold green salad, making sure to add a fruit to it such as diced mango or cantaloupe. perhaps a berry or two. All it takes is a little imagination on your part and you can entertain exceptionally.
Baked Cheese Dip for Game Night or Movie Night
This is a tangy but tasty dip to be used with crackers, pretzels, celery pieces or whatever you have on hand. Please note.. I tried to be healthy. After all, I added celery, didn’t I?
- 2 cups cheddar cheese, grated
- 1 cup shredded Pepper Jack Cheese
- 4 oz. cream cheese, softened
- pinch of cayenne pepper
- 3-4 pickled artichokes in a jar, drained and chopped
Put all the ingredients in a blender and process until well blended.
Spoon into a greased 3 quart baking dish and bake in a 375 oven until hot and bubbly. Remove from oven and let stand for about 10 minutes before serving.
Note: I would add small cooked shrimp just after removing from the blender. Mix well with a spatula. Bake are noted. I know….a glass of wine or beer of your choice would be good.
OMG! This is yummy.
Christmas Morning Sausage Rolls
Ever since I can remember, my mom made THE best sausage rolls ever as the pastry she made no one has ever come close to matching. Now, Don has taken up the challenge and he makes THE best. We always got up, and as we opened our gifts, we had sausage rolls. This is a tradition I hope never goes away.
- 2 tsp. dried sage
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 1/4 tsp. dried marjoram
- 1 tsp. dark brown sugar
- 1/8 tsp. crushed red pepper flakes
- 1 pinch ground cloves
- 2 lbs. finely ground pork
- Puff Pastry
- 1 egg, well beaten with a bit of water added
In a small bowl, combine the sage, salt, pepper, marjoram, brown sugar, pepper flakes and cloves, mixing really well.
Place the pork in a small bowl and add the mixed spices to it. Mix with your hands and form logs (best way is to roll up in saran wrap).
Roll out the puff pastry, and lay the sausage meat (removing the saran first, of course) and roll in the pastry. Cut into either bite-sized pieces to offer guests with their wine or larger pieces for the breakfast run.
Brush an egg wash over the surface of the pastry and bake in an oven for 38 minutes at 375 degrees.
Christmas morning, simply place in the oven to warm up, and get the ketchup ready.
Strip Steaks For New Years Eve Dinner
Now, thinking ahead, with the rush of Christmas, guests, wrappings and general unsettling of the nerves at an end, start thinking about New Years. You could make this an evening to celebrate with a few close friends OR, better yet, a nice intimate dinner with your mate.
It could be a wonderful evening for the two of you. Set a pretty table with candles and fresh flowers, cloth napkins, wine being chilled, coffee/or tea with dessert and you are the greatest in anyone’s eyes. If having friends over, make sure you all dress up (totally) have some party hats and whistles at the ready.
Serves 6
- 2 bell peppers, (1 red, 1 yellow), seeded and sliced thin
- 1 onion, sliced thin
- 2 cups cherry tomatoes, cut in half
- 1 tbsp. garlic flavoured olive oil
- 2 tbsp. chopped fresh oregano
- 6 bone-in strip steaks
- 2 tbsp. Dijon mustard
- 2 tbsp. Montreal Steak seasoning or Hy’s Steak seasoning
- 1/2 cup red wine, like a Merlot
- 1 pkg. peppercorn sauce mix (yes, you can cheat here)
In a skillet over medium heat, cook the peppers, onions and tomatoes in olive oil for about 3 mins. or until the vegetables are tender. Stir in the oregano and season with a pinch of salt and pepper. Remove from the skillet and set aside, keeping warm.
Brush steaks with mustard and sprinkle with the seasoning. Coat the grill on the barbecue with cooking spray and cook for about 6-7 minutes (turning to get nice grill marks) or until correct doneness is achieved. Transfer to a platter with tin foil tent and let rest for about 5 minutes.
Meanwhile, in the same skillet, add the wine, gravy pkg. and 1/2 cup of water. Let simmer for 1 minute (until thickened) and serve with the vegetables, warm rolls and butter. Pour a glass of wine and toast the New Year.
A nice dessert could be a cheese and fruit tray with olives and crackers. Have fun with it.
Summer Fruit Tart
I told you yesterday what we were doing this weekend and this is the recipe for one of the desserts. It will make your mouth water just reading this.
This will make 8 servings or, 4 really large ones…..again, your choice!
- half of a 450g pkg of puff pastry
- 1/3 cup peach jam (from our peach tree)
- 1 red skinned pear, sliced thin
- 2 peaches, skin removed, sliced in thin wedges
- 2 purple plums, sliced in thin wedges
- 3/4 cup blueberries
- 1 egg
On a parchment lined baking sheet, roll out the pastry to a 10 inch square.
Leave 1 inch around th edge and spread the peach jam , except 1 tbsp, over the pastry. Now arrange the fruit all over the jam surface.
Mix the remaining jam with a 2 tsp of water and smooth over the fruit to make a glaze.
Beat the egg with 1 tsp. of water and brush over the surface edge of the pastry. Now, try to fold the border up to form a lip and brush the surface with the egg wash.
Bake in a 400 degree oven for about 20-25 minutes. Pastry should be crisp and golden. Let cool down and serve with, what else, whipped cream.
Oh, damn, I did it again!
Stuffed French Toast For Lunch
French toast is almost always thought of as a breakfast meal. Not so. With a little twist on the ingredients, you have lunch. Serve with a wonderful cold salad and you become a hero.
- 1 x 14 inch rustic loaf (french bread will do, in a pinch), cut into 8 slices
- 8 thin slices of ham, plus a couple more for garnish
- 8 oz. camembert cheese, plus more for garnish
- 8 large eggs
- 2/3 cup whole milk
- pure maple syrup
Spray the sides and bottom of a 9 x 13 inch baking dish with Pam. Make a deep slit in each of the 8 slices, but do not cut completely through. Stuff each one with a slice of ham and divide the cheese equally into each pocket.
Whisk together the eggs and milk. Season lightly with salt and pepper. Pour the egg mixture into the baking dish. Add the bread in a single layer, pressing down carefully and soak for about 15-18 minutes. Turn the bread over and soak a further 15 minutes.
Preheat oven to 350 degrees. Top the bread with remaining ham pieces (chopped) and cheese. Bake for about 22-25 minutes until the egg mixture has set.
Add a side salad (crisp and cold) and you are a winner!
Enjoy…this is yummy!
Lavender And Honey Panna Cotta
The second half of my birthday present this year was another cooking class dinner at Hester Creek with Chef Roger Gillespie. When I asked Chef Roger if I had his permission to use his recipes, he told me “from this moment on, I never have to ask him again, I have his permission for any recipes of his I use.”
This is a big deal for me. He either likes what I do or he wanted to get rid of me…I’ll go with the first one.
The dessert he made was fabulous and wo! you will love it as well.
- 3 cups heavy cream (36% if you can find it)
- 1/2 cup sugar
- 1 1/2 tbsp. lavender
- 1 1/2 tbsp. local honey
- 1 1/2 tsp. finely grated lemon zest
- 1 envelope unflavoured gelatin
Bring cream, 1/4 cup sugar, lavender, honey and lemon zest to a simmer in large saucepan over a medium low heat.
In a small bowl, soften the gelatin in 2 generous tbsp. cold water. Whisk softened gelatin into cream mixture.
Pour cream mixture into 8 x 4 oz, ramekins or custard cups that have been lightly coated with Pam cooking spray. Be sure to blot out excess with paper towel.
Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set. (at least 4 hours), but preferrably overnight.
Serve with a biscotti, shortbread or french madeleine cookie.
Thank you Chef Roger. It was beyond yummy
Chicken Caesar Wraps
These make a great weekend lunch. Simple and everyone loves chicken caesar anything.
- 1 cup mayonnaise
- 3 tbsp. lime juice (freshly squeezed)
- 2 tbsp. olive oil
- 1 tbsp. water
- 1/4 cup Asiago cheese, grated
- 2 garlic cloves
- pinch of salt and pepper
Place all the ingredients into a food processor and puree until smooth. Chill until ready to use.
- 12 chicken tenders
- 1 tbsp. coconut oil
- 12 small tortillas
- 12 romaine heart leaves, rinsed and dried
- 12 bacon strips, cooked crisp
- 1 pkg. Provolone cheese, cut each one in 8 strips
Season the chicken and saute in a frypan over a medium high heat. Cook in the oil in 2 batches for 2 minutes each side.
Lay the lettuce leaves on each tortilla, add a chicken tender, 4 strips of cheese and a slice of bacon. Roll up tightly. Serve with the mayo by drizzling the mayo over the top and place the remainder in a bowl for dipping.
Baby Spinach Salad With Oranges and Caramelized Fennel
To make this salad really pop, serve wth a perfectly chilled Pinot Grigio. It is delightful and fresh. This will serve 8 as a side salad or 4 for an entree. Add warm rolls with sweet butter and it is a perfect dish for our summer days ahead.
- 2 fennel bulbs, trimmed and each one cut into 12 wedges with a tiny bit of core attached
- 6 fresh thyme sprigs
- 6 tbsp. good quality olive oil, divided
- 1 tbsp. grainy mustard
- 4 oranges, all peel and pith removed and sliced into thin circles
- 2x 6 oz. pkgs. baby spinach
Preheat oven to 400 degrees. Combine the fennel, thyme and 4 tbsp of the oil in a bowl and toss to coat. Arrange the fennel on a parchment line cookie sheet and season with salt and pepper. Roast until it becomes tender and brown (about 40 minutes). Discard the thyme. Remove from the oven and cool down to room temperature.
Whisk together the vinegar, mustard and remaining oil. Add the fennel, orange slices and spinach. Toss to coat.
Plate the salad or transfer to a large shallow serving dish and allow each to help themselves.
I hope you all realize just how healthy I am trying to be…..just for you…not!
Guiness, Beef and Cabbage Stir Fry
This is a fabulous middle-of-the-week dinner in approximately 30 minutes from start to plating. It is tasty and is a spin on the Irish Stew we all probably grew up on. I know we did in our family.
- 1 can Guiness Beer
- 2-3 tbsp. honey
- 2 tbsp. tomato paste
- 1 tbsp. dry mustard
- 8 x 1 inch wedges of green cabbage (cored, outer leaves removed)
- 1 cup peeled carrots, cut in 1 inch pieces (baby carrots are best)
- 2 tbsp. coconut oil (looks like lard in a jar)
- 1 lb. top sirloin steak, cut in 1 inch pieces
- 1 small onion, peeled and thinly sliced
- 1 tbsp. flour
In a bowl, whisk together the beer, honey, tomato paste, mustard and a pinch of salt and cracked black pepper.
Place cabbage and carrots in a 2 quart baking dish and 2 tbsp. water. Microwave, covered on high for 9-10 minutes until tender-crisp, stir once and set aside, keeping it warm.
In a large skillet add the coconut oil and when melted, add the beef. Cook, stirring often for about 4 minutes until just slightly pink in the center. Remove from the skillet and keep warm.
Add the onion to the skillet and cook for 5 minutes until really tender. Pour the beer mixture into the skillet. In a small bowl add the flour and 2 tbsp. of water, mixing well. Add to the onion /beer mixture, and cook for 3 minutes.
Return the beef to the skillet, add the cabbage and arrots, cooking until it becomes bubbly. This should only take about 2 2 1/2 minutes.
All this needs is a slice (or two) of good old-fashioned soda bread and, of course, another Guiness…..for you.
*Note: Coconut oil does not make foods taste like coconuts.