Saturday Evening Dinner

“No car Saturdays” - to try to be more environmentally conscious, we have made a consorted effort to not drive on one day of the weekend. This gets us out on our bikes or on the subway and it allows us to make an effort to consolidate our driving day errands! Yesterday was Saturday!

We rode out to Taste of the Kingsway from noon to 2pm and then around 3pm we rode up to The Junction Arts Festival. The Taste was a bit of a downer, but the Junction festival was fun. Lots to see and do. We went back at 9:30 to see David Usher perform a free concert (well, we didn’t actually see him, but it was cool!)

Since JT’s been off, he has been doing all of the cooking during the week. He really is coming into his own, and I simply cannot complain, it’s just that I miss doing it. So, on the weekends, I do my share.

Saturday I made us Chimichurri Shrimp as an hors d’oeuvres and Mushroom Barley Risotto with Chicken au herbs en provence.

BBQ’d Chimichurri Shrimp

Chimichurri Sauce (adapted from Epicurious.com)

• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons minced shallots (about 2 medium)
• 2 teaspoons minced garlic
• 1 teaspoon dried hot red-pepper flakes
• 1/4 teaspoon salt
• 1-2 drops of Mesquite smoke (this is strong stuff, use very sparingly)
• about 12 shrimp (6 per person)

Preparation

1. Peel and clean shrimp.
2. Stir together all ingredients in a bowl, coating shrimp evenly.
3. Heat BBQ to ~450F.
4. Using a lightly oiled BBQ wok, grill shrimp for about 1 minute on each side (this will entirely depend on how large your shrimp are - mine were 31-40 per pound)
5. Serve hot with Grey Goose Martinis
6. Cheers!

Mushroom Barley Risotto

Normally I prefer to use fresh ingredients, bar none, but for this dish the dried assorted forest mushrooms are really the very best. Butter and cognac are amazing companions to mushrooms, and really enhance the flavour layers of this dish. Serve as is or add a grilled chicken breast.

• 1 cup dried forest mushrooms
• 1 tsp light soy bean paste
• 1 tbsp olive oil
• 1 cup pearl barley
• 1/2 vidallia onion, chopped
• 1 clove garlic
• 1/2-1 cup grated Parmesan cheese
• 1 tbsp unsalted butter at room temperature
• 1 tbsp cognac or brandy
• Salt and Pepper to taste

1. In about 4 cups of hot water hydrate mushrooms (do this first thing in the morning and let the mushrooms sit all day). Clean mushrooms well, and strain sand out of liquid and reserve.
2. Make a paste of the cognac and unsalted butter. Reserve in refrigerator.
3. Reheat reserved mushroom stock and add soy bean paste. Stir well.
4. Sweat the onions in about 1 tbsp olive oil. When translucent add barley and toast until you can smell the nuttiness. Add garlic.
5. Just as you would make risotto, add the reserved mushroom stock about 1 cup at a time, stirring barley well, simmering. Barley will take 45 minutes to 1 hour to properly cook.
6. At about 1/2 hour, add the mushrooms into the barley risotto.
7. Keep adding liquid until the barley is done to taste.
8. Take off heat. Add the Parmesan cheese and stir well.
9. Season with salt and pepper, being careful as the Parmesan is salty as is the soy bean paste.
10. Add the cognac paste and stir.
11. Serve immediately.

Chicken Breast au Herbs en Provence

• 2 chicken breasts, bone in, skin on
• 1 tbsp olive oil
• 1-2 cloves garlic, minced well
• 1/4 cup herbs en Provence
• salt and pepper to taste

1. Dry chicken breast well. Rub with olive oil.
2. In a mortle and pestil, make a semi dry rub of the herbs en Provence and the garlic. Season.
3. Rub well onto chicken, particularly the skin side (I like a crusty coating).
4. Heat BBQ to 350. Turn off one element (this is where you will place chicken as the herbs may flare up).
5. BBQ chicken until done.
6. Serve on a bed of Barley Risotto, above.

Eva’s Guacamoli and Black Bean Dips

Eva’s Guacamoli

Ingredients

• 1 ripe avocado, peeled and cubed into the food processor
• 1 clove garlic, minced very finely or run through a microplane grater
• 3-6 tbsp lime juice (to taste)
• salt (to taste)
• Roughly chopped cilantro
• 1 ripe chopped tomato

Directions

1. Process avocado, garlic, lime juice and salt to desired consistency.
2. Remove blade and add chopped cilantro and tomato, stir.
3. Enjoy!

Eva’s Black Bean Dip

Ingredients

• 1 cup of hydrated black beans
• (or canned, but wash thoroughly)
• 1-2 cloves garlic, minced very finely or run through a microplane grater
• 1 small cooking onion, finely chopped
• 1 tbsp olive oil
• salt (to taste)
• 1/2 tsp (to to taste) sweet smoked paprika
• 1/2 tsp cumin
• 1/4 cup chicken stock (about)
• Roughly chopped cilantro
• 1/2 cup of sweet corn (if you bbq the corn you will get a lovely smokey flavour

Directions

1. If using dried beans, hydrate and cook as per directions on package. Canned beans should be washed thoroughly.
2. Sauté onions in 1 tbsp oil until translucent, add cumin and sauté until fragrant. If you prefer a less garlicy taste, sauté the garlic with the onions.
3. Process black beans, onion mix, garlic, smoked paprika and salt, adding chickens stock to achieve desired consistency
4. Remove blade and add chopped cilantro, and corn.
5. Enjoy!

Serve this with my flat breads or with not-so-bad for you nacho-style chips.

Lemon Madeleines with Raspberry Sauce & Whipped Cream

This lovely dessert is simple, lightly sweet, and beautiful. A delicious finale to any meal. They are tiny little cake like puffs, with a little crunch around the edges! A real bonus is that the Madeleines freeze beautifully…I serve 2-3 per person.

From French Food at Home, Laura Calder

Lemon Madeleines

• 1 cup flour
• 1/2 tsp baking powder
• Pinch salt
• 2/3 cup + 1 tablespoon butter
• 1/2 cup + 2 tablespoons sugar
• 1 tbsp brown sugar
• 1 tbsp honey
• 4 x eggs
• Zest of 1 lemon, more to tast

1. Grease madeleleine tins and set in the freezer. Heat the oven 400°F/200°C.
2. Sift together the flour and baking powder. Melt the butter, and stir in the sugar and honey. Lightly beat the eggs, and temper them into the butter mixture. Whisk into the flour to make a smooth batter. Pour into the moulds and bake until the cakes are puffed up, golden around the edges and cooked through, 10 to 12 minutes, without opening the door during cooking.

Serve with seedless raspberry sauce (with a couple of tbsp of Grand Marnier) and unsweetened whipped cream! YUM!

We survived another Paul & T weekend!

Paul & T did a marathon drive, starting at 4am Chicago time. They made great time and arrived around 2pm! Then we packed up the car and drove another 4 hours to the cottage.

Let me just say, we survived! 1.75L of Gooseco (Costco’s version of Grey Goose) and about a dozen bottles of wine with little to no fog. I’m not bragging, just relieved! Cocktails begun promptly at 4 (on Sunday it was more like 5 because someone was napping!!!) Weather was fantastic and food was yum! We laughed so much. It’s always such a blast with our good friends Paul and T.

Here is the menu:

Friday Lunch: Quickie salami pizza with mixed cheese (I just used soft fajita shells (flax seed fajitas) drizzled with olive oil, some Italian tomato paste, home mixed grated cheese and of course, salami)

Cocktails: Home made Eva’s Flatbreads with black bean dip and guacamole (home made too!!)

Dinner: Grilled chicken and mango salad with a lime dressing; almond and cranberry sugar tart.

Saturday Breakfast: Anna Olson’s Heuvos Rancheros - it was delicious - however, I would recommend poaching the eggs instead of baking them, you have more control over how well or runny they are!

Saturday Lunch: the LCBO’s Mushroom and Leek tart with a side salad (they haven’t posted the recipe on-line yet)

Saturday Dinner: Epicurious’s Braised Beef and Onions (slow cooker) I added potatoes to make it a bit heartier! Crepes Suzette

Sunday Breakfast: Goat’s cheese, spinach and sundried tomato frittata’s with homebaked walnut bread (from Anna and Michael Olson’s cookbook from On the Twenty!)

Sunday Lunch: Hungarian Lecso (cubanello pepper with sausage stew)

Sunday Dinner: Slow cooked BBQ’d ribs (I make my own rub and BBQ sauce as I am not fond of sweet) with German Potato Salad, Madeleines (really really easy) with Grand Marnier macerated strawberries.

Monday Breakfast: Chocolate Croissants (not home made, but from a French bakery). Note to self, croissants don’t freeze well. Next time it will be Montreal bagels and cream cheese.

The weather was phenomenal, lots of sun, not too hot, just perfect! A bit of paddle boating, a long walk up to our lookout at the top of our property and lots and lots of laughing. It was a fantastic time.

Looking forward to our next visit! Hopefully soon as we’ve already gotten into the Gooseco!

Luv you guys!

My Pantry

I thought it would be fun to write about what I generally have in my pantry - that way I am able to come up with something for any occasion.

Baking:

• Unbleached all purpose flour
• Whole wheat flour
• Cake and pastry flour
• 12-grain (or multi grain) cereal
• Bran cereal
• Flax seed
• Wheat bran
• Rice flour (for my gluten free friend)
• Custard powder
• Baking powder
• Yeast (kept in the fridge)
• Baking Soda
• Vanilla (bean, preferably) and a multitude of other flavorings
• Chocolate chips (good quality, semi sweet)
• Good quality Coco powder
• Unsweetened baking chocolate (for my sugar free relatives)
• Unsweetened coconut
• Walnuts (I keep nuts in a zip lock bag in the freezer to keep them fresher longer).
• Pine nuts
• Almonds
• White sesame seeds
• Black sesame seeds
• Icing/superfine sugar
• Sugar in the raw
• Regular sugar
• Brown sugar
• Splenda (for my sugar free relatives)
• Spenda brown sugar
• marshmallows
• Puffed rice cereal
• Caramel shards
• Peppermint candies
• Variety of cookie decorations (red, green sparkles, etc)

Refrigerator:

• Eggs
• Egg whites
• Milk
• Buttermilk (about 1/2 the time)
• No fat yogurt
• Miso paste
• PC chicken stock concentrate (no msg)
• PC beef stock concentrate (no msg)
• Hungarian sweet paprika paste (in a tube)
• Italian tomato paste (in a tube)
• Sweet butter
• Olivina
• Marjarine (for baking)
• Yeast
• Jamacan hot sauce
• Green curry paste
• Asian chillis
• PC Chimichurra sauce
• PC Thai sauce
• Worcestershire sauce
• Dijon mustard
• Ketchup (for the kiddies)
• Sweet & hot red chili jelly
• Sweet & hot green chili jelly
• Citrus marmalade
• Just fruit berry only jam
• Peanuts only peanut butter
• Tahini
• Sesame oil
• Macadamia nut oil
• Fish sauce
• Lemon juice
• Lime juice
• Rosa lime cordial
• Maple syrup
• Pickles
• Olives (for martini’s)
• Black olives
• Sun dried tomatoes in olive oil
• Dried fruit (mix)
• Dried prunes
• 2 seltzer bottles on the go all the time
• Parmesan Cheese (whole, not grated)
• Another type of cheese - depends on when

Fresh Vegetables:

• Arugula
• Spinach or mix greens
• Celery
• Cucumbers (I prefer the mini english)
• Tomatoes
• Broculi
• Cauliflower
• Vidallia Onions
• Herbs (usually cilantro because I dont’ grow that)
• Radishes
• Whatever is in season

Dry Pantry:

• Risotto rice (arborio, carnaroli or vialone or a good quality risotto rice)
• Basmati rice (for Indian Food)
• Jasmin rice(for Thai Food)
• Sushi rice
• Wild rice
• Brown rice
• Sun dried tomatoes
• Variety of dried mushrooms
• Barley
• Dried and canned garbanzo beans (for hummus)
• Dried beans (for soups)
• Canned crab meat
• Canned tuna
• Canned salmon
• Whole wheat pasta (variety of shapes and sizes)
• Rice pasta (mainly vermicelli and fettuccine)

Freezer:

• Bag of single portioned fish (generally cod, tilapia, salmon)
• Bag of single portioned skinless, boneless chicken breasts
• Bag of 3 dinner portioned beef for stewing
• Pork roast (when on sale)
• Beef tenderloin (when on sale)
• Bag of extra large scallops (frozen when caught)
• Bag of large uncooked shrimp
• Bag of large cooked shrimp
• Individually bagged turkey sausages
• Bag of chopped vidallia onions (this is usually only in winter when I cannot get them fresh)
• Bag of sliced brown mushrooms
• Mini tart cups
• Phyllo pastry (I usually separate sheets into about 5 portions and freeze)
• Home made pizza dough (I usually make 2 batches and freeze one)
• Home made onion confit (this is delicious on pizza)
• Home made beef & veal reduction in ice cubes
• Crumbled sausage
• Pancetta (individually wrapped for easy separation)
• Croutons
• Shredded sharp cheeses (freeze very well)
• Goats cheese (I buy the 500g portion and cut into 4, bag individually and freeze)
• Crumbled blue cheese (because I buy the large pack, it’s always too much and it freezes beautifully)
• Individually frozen mini boconcinni balls (freeze on a cookie sheet and put back into plastic jar without its brine)
• Frozen berries (from costco)
• Bag of mixed vegetables (just in case)
• Home made soups (this time it’s butternut squash and some celery root)

Ready made Hors D’oeuvres in the Freezer:

• Home made cheese puffs
• Home made Chinese style dumplings
• Home made cheese sticks
• Home made bacon wrapped dates
• Asian spring rolls (not home made, left over from shoot)

Grilled Scallop Bruschetta with Avocado Paste

This is a fantastically delicious appi/hd that’s not too complicated to make and presents beautifully!

Grilled Scallop Bruschetta with Avocado Paste (adapted from Longos Magazine, 2007?)

Grilled Scallop Bruschetta

3 tbsp coconut milk*
1/2 tsp grated lime rind
2 tbsp lime juice
1 small garlic clove
1/4 tsp asian chili garlic sauce (or hot sauce)
12 large scallops (about 1 lb)
1/2 baguette
2 tbsp extra virgin olive oil

Avocado Paste
1 avocado
2 tbsp lime juice
1 tbsp finely chopped red onion or shallot
1 tbsp cilantro chopped
pinch of salt and pepper
cilantro leaves as garnish

Instrutions

1. Combine first set of ingredients and marinate the scallops in it for about 30 minutes.
2. Place second set of ingredients into a bowl and purée with an emersion blender until smooth (this will also work with a food processor.
3. Slice baguette thinly and brush lightly with olive oil. Broil or grill until slightly crispy on both sides. Set aside.
4. Grill the scallops on a bbq (1-2 minutes per side depending on thickness) or in a very hot cast iron pan. Heat the pan until quite hot and melt about 1 tsp Olive Oil and 1 tbsp butter add scallops without the liquid and sear until each side is caramelized (about 1-2 minutes per side depending on thickness).

Assembly.

1. Take the grilled bread and slather with avocado paste, put one hot scallop on top (if the scallops are too big, you may wish to slice them in half horizontally - just remember that you may need more bread). Garnish with a bit of lime juice, olive oil and cilantro leaves.
2. Enjoy.

* If I don’t have a can of coconut milk open, for 3 tbsps in this recipe, I usually don’t bother to open one (it really doesn’t freeze well or keep for a long time). Take 3 tbsp shaved unsweetened coconut and cover in about 4 tbsp milk. Run through a emersion blender until as smooth as possible. Strain out bits through a fine strainer. Use “milk” in recipe above.

Maple poached pears, gorgonzola, maple glazed walnuts in endive spears

1 bosc pear, halved and cored
Water to cover
2 tbsp maple syrup
1 medium sized endive (separated into 12 spears)
3 whole walnuts roughly chopped (or 3 tbsp)
2 tbsp maple syrup (not a mistake)
2 ounces of crumbled gorgonzola or blue cheese
Balsamic vinegar reduction

1. Poach pears in water and 2 tbsp maple syrup (about 10 minutes).
2. Pan fry walnuts in 2 tbsp maple syrup until syrup crystallizes on walnuts (1-2 minutes) careful not to burn the syrup, this happens very fast!
3. Cool pear and slice into 12 slices.
4. Separate the endive spears and fill each with a slice of poached pear, a sprinkling of candied walnuts and crumbled cheese.
5. Drizzle with balsamic reduction.
6. Serve at room temperature. Enjoy!

Éva’s whole wheat flatbreads

I developed this recipe because I wanted a tasty healthy treat. Use a pasta maker to get the dough really thin, and flavor as desired.

1 cup whole wheat flour
1/4 cup wheat germ
1/4 cup 12 grain cereal (choose one that doesn’t have large bits - or run it through a coffee grinder, so it doesn’t clog the pasta maker)
1/4 cup ground and whole flax seeds (a mix is nice)
2 tsp salt
1/2 cup warm water
1 tsp yeast
1 tsp sugar (to feed the yeast)
2 tbsp olive oil

Flavourings: add as desired (not all of them)

2 tbsp paprika (smoked is good
2 tbsp cumin
2 tbsp curry
2 tbsp dehydrated onion flakes ground finely (not onion salt)
2 tbsp dehydrated garlic flakes ground finely (not onion salt
2 tbsp sesame seeds (try sesame oil instead of olive oil for extra flavour)

1. Dissolve yeast, in warm water and sugar.
2. Sift all dry ingredients (including flavorings of your choice) together into heavy duty mixer with a dough hook.
3. Add yeast and water and turn mixer on low - mix until the result is a nice smooth ball of dough, adding the olive oil as necessary (depending on humidity, you may need to add a bit more warm water as well).
4. Let rest in a warm dark place about 1 hour. This is a rather heavy dough that will not rise much.
5. Pre heat oven to 350°F
6. Generously dust your rolling surface with flour. Cut about 1 cm thick chunks and roll out with a wooden rolling pin until the dough is thin enough to go through the largest gap in your pasta maker. Run this dough through gently until your desired thickness is achieved (I go to #4, it makes a very nice flat bread).
7. Cut into triangles (like I did on this batch) because I wanted the kids to think they were natchos! or simple bake in the sheets that come out of the pasta maker and roughly break into smaller pieces when done. Brush with additional olive oil on top side. Bake for about 10 minutes until golden brown and crispy. Cool and enjoy!

The best ever Hungarian Cheese Sticks (sajtos rud)

Hungarian Cheese Sticks (Sajtos Rud) - this recipe came from my Aunt Agi in Budapest. I have done my best to convert to imperial measures, but to be sure, you should use the metric. Added note, I have successfully made these several times using imperial measures…so go for it!

300g (about 2 cups) all purpose flour
150g (1/2 cup) margarine/sweet butter
1 tbsp fast rising yeast (bread machine yeast works)
Sour cream as necessary for kneeding (I generally need about 2 tbsp)
100g (1 cup) shredded cheese (sharp cheddar works well, freshly grated Parmesan is best)
Salt and Pepper to taste
20g (1/2 cup) shredded cheese
1 egg yolk

1. Dissolve yeast in 1/2 cup warm water + 1 tsp sugar
2. In a pastry blender or food processor with plastic blades blend flour, margarine, yeast, cheese and salt and pepper until a smooth ball forms, adding sour cream as necessary.
3. Let rest in a warm dark place for 1 hour.
4. Preheat oven to 375F
5. On a piece of parchment paper, roll out dough to about 1/2 cm (~1/4 inch) thickness.
6. Cut into 7-10 cm (3-4″) x 2 cm (1/2 inch) sticks.
7. Lightly beat the egg yolk and brush tops of sticks.
8. Sprinkle with remaining cheese.
9. Let rest 10 minutes.
10. Slide cheese sticks on parchment paper onto a cookie sheet. Bake for 20-25 minutes or until cheese is golden brown.
11. Re-cut sticks, if necessary, while still warm. Allow to cool.
12. Enjoy!

Countdown to Jays vs Cubs

Paul and T are coming up to see the Jays play the Cubs (hope I got the right animal!) We are all going to the baseball game!

Countdown Clock Jays vs. Cubs

Friday Dinner:
Cocktails and Hors D’oeuvres: Home baked cheese sticks (these are the best) and Bacon wrapped dates

Provencal Fish Soup with Saffron Rouille

Roast of Beef Tenderloin with Balsamic Reduction, Asparagus, Garden Salad (yup, this is salad grown in our little garden!!!!)
Home made Vanilla Terroni Ice Cream

Saturday
Breakfast:
French Toast, Sausage yogurt and pure maple syrup
Coffee

Lunch: out? (depends on diversion)

Dinner:
Cocktails and Hors D’oeuvres: Korozot and crackers

Cucumber salad with vinegar dressing
Chicken Paprikas and nokedli
Cherry Squares

Sunday
Breakfast:
Muffins
Grapefruit
Coffee

Lunch: out?
Dinner:
Cocktails and Hors D’oeuvres: Sizzling Mushrooms (goat cheese) with french stick

Old Fashioned Shrimp Cocktail
Beer Butt Chicken, Morrocan Couscous, Green and Yellow Zuchinni, Cranberry sauce
Lemon Pie

Monday
Breakfast:
Oatmeal and Bran
Grapefruit
Coffee