Feeds:
Posts
Comments

Archive for August, 2021

I’m always on the lookout for low-carb options, not that I don’t love my carbs, they are just not as kind to me as alternatives, so I like to balance our intake with some low-carb options. I created this recipe when I had purchased too many zucchini’s and I thought it would make a nice alternative to the potato rösti that we are used to, I was wrong, it was significantly better than I expected. There is only cheese in this, no other binder! Other recipes use egg but it made a frittata-like pancake instead of rösti, which should be crispy on the outside, soft on the inside. This recipe is definitely a keeper! 

Zucchini Rösti

A KitchenInspirations Original Recipe

Makes 2 dinner portions or 4 appetizer portions

Ingredients:

  • 250 g zucchini, coarsely grated
  • 50 g Parmigiana, finely grated
  • 50 g Gruyère, coarsely grated
  • 2 g salt, divided
  • Pepper to taste

Directions:

  1. Place the grated zucchini into a bowl and toss with 2 grams of salt, allow to sit for about 30 minutes.
  2. Strain the zucchini and salt mixture and squeeze out as much water as you can. Taste for seasoning and add a little more salt if necessary, keeping in mind that some cheeses are saltier than others.
  3. Toss the strained zucchini with the cheeses and add pepper to taste.
  4. Heat a seasoned cast iron pan or non-stick frying pan to medium heat, then lower to medium-low.
  5. Add about half or a quarter of the zucchini mix to the pan and press down into a pancake about 1 cm tall. Cook until the edges are golden, gently loosen the cheese all around and beneath the patty, it may have stuck a little on the pan and flip repeat for the other side. 
  6. Serve hot as a base for fish, steak, chicken or even a poached egg.

Cheesy delicious goodness in every bite.

Notes:

  • Other cheese that would work: low moisture Mozzarella, Appenzeller, Cheddar etc. I would avoid feta, cream cheese, brie, etc.
  • There is no need for oil or butter, the cheese will render and the oils will help fry the Rösti.
  • If you don’t have time to wait for the salt to squeeze out all of the moisture from the zucchini, you may use it as is, just note that the inside will be much softer than if you had removed most of the moisture.
  • If you don’t have a seasoned cast iron pan or a non-stick pan, add a piece of parchment to the pan before adding the zucchini mixture, this will allow the cheese to caramelize and release from the pan easily.
  • I served Serrano ham wrapped cod with a dollop of Greek yogurt.

Read Full Post »

Back in mid-July, after a full-day of working on our deck project, we needed some appetizers for cocktails one evening. I didn’t want to spend a lot of time making them because I was pooped. I saw local cantaloupe and I immediately thought of the simple, yet tasty cantaloupe wrapped in Proscuitto (we used Serrano ham from Spain). It totally hit the spot. When I was selecting the melon, I wasn’t able to smell it as I usually do because we are still mandated to wear masks so I just picked one and I was lucky, it was wonderful. We had about 1/8th of it, so I had to figure out what to do with the remainder (other than eating it for dessert). I came up with this fresh, tasty recipe to go with some fish I had broiled, it was delicious.

Cantaloupe Salsa

A KitchenInspirations Original Recipe

Makes about 250 mL salsa

Ingredients:

  • 150 g cantaloupe, finely diced
  • 50 g cucumber, finely diced
  • 1/2 small avocado, finely diced
  • 1 green onion, finely sliced
  • Fresh Basil and Mint, in a chiffonade
  • 15-30 mL freshly squeezed lime juice
  • Salt to taste

Directions:

  1. Combine all of the ingredients, tasting and seasoning as required.
  2. Serve chilled with fish or barbeque.

 

Read Full Post »

Many years ago, when I was working as a design manager in a professional services firm, one of the freelancers I regularly hired invited me to a potluck house party.  It was mostly women and someone hired a fortune teller (apparently, this was the purpose of the party); everyone took turns going upstairs to have their fortune read. Everyone but me. I have never been a fan, to be honest, it’s a bit freaky to me so I stay clear. Fortunately for me, someone brought this salad and I was just as happy, sitting downstairs munching on this delicious dish. I asked for the recipe and it was quickly jotted down on a scrap piece of paper. It’s been many years since I’ve made it and I have lost the recipe so I really had to stretch my memory to come up with the dressing but I think I’ve got it and it’s a keeper. It’s important to toast the curry powder either dry or in a little oil to bring out the full flavour and subdue the bitterness that it could have. The salad is best made hours or a day before you plan on eating.

I stuffed a delicious freshly baked croissant with the tasty salad. Definitely a keeper.

Curried Chicken Salad in a Croissant

Makes enough for 2 for lunch

Ingredients:

  • 15 mL curry powder, heat level is your choice
  • 15 mL oil (optional)
  • 3 g salt
  • 125 mL yogurt
  • 75 mL mayonnaise
  • 30 mL lime juice
  • pinch of sugar
  • 150 g rotisserie chicken, cubed
  • 40 g raisins
  • 50 g celery, cubed
  • 1/2 red pepper, cut into small cubes
  • 2 scallions, thinly sliced
  • 30 g pecans, toasted and roughly chopped

Directions:

  1. Heat the oil in a small frying pan and add the curry powder and salt and cook until fragrant, remove from heat and set aside to cool.
  2. Combine the yogurt, mayonnaise, lime juice and stir well. Once the curry has cooled, add it to the yogurt mixture and mix well. Taste and add sugar as desired.
  3. Combine the chicken, celery, raisins, red peppers and scallions and mix into the prepared dressing. Stir well to coat. Set in the refrigerator for a few hours for the flavours to meld.
  4. When ready to serve, cut the croissant lengthwise in the center and open up like a clam. Stir half of the pecans into the salad, reserving the other half for garnish. Spoon the salad into the croissant and sprinkle each croissant with a quarter of the remaining toasted pecans.

Notes:

  • I had made some crispy shallots for another dish and saved the oil from frying the shallots, the oil was quite fragrant, so I used the shallot oil to toast the curry powder.
  • You don’t need to add sugar, just taste the dressing to be sure. You can make the dressing a day in advance which will help the flavours come together.
  • You can also serve this on a bed of greens instead of a croissant, but I had some at home, so why not.

 

 

Read Full Post »

We were having the Boyz over for a trip down memory lane in May, we had just come out of a 100+ day, hard lockdown and were finally permitted to have less than five people in our backyards so we jumped on it! The Boyz are Andy and Mark, they own a lovely Irish Pub in Leslieville called The Roy. I met Andy many years ago when we both worked at a design firm and have been friends ever since. Andy and Mark love to travel and they love to travel to Spain. Way back in 2020, before the world fell apart, we happened to be in Spain at the same time so we met up in Malaga. We soon realized that our friendship had gotten a lot deeper because of our shared love of Spain. Sadly the last year and a bit has not been kind to restauranteurs and the Boyz are definitely feeling the pinch so when we were allowed people over, I thought I’d create a night of tapas for a trip down memory lane with food. And who doesn’t love an entire night of eating?

Many of the recipes I served have appeared on the blog, but this one is new and so delicious, I had to post it. This is a compilation of several recipes online and my tapas books so I don’t have a reference. When you say croquetas, I immediately think of creamy potatoes but this one is not made with potatoes (although it would have been delicious too), it’s made with a thick béchamel, and you know how I adore béchamel! As you can see from the menu, it was served later in the evening and people were getting pretty full, but not one was left on the plate! Not one.

The menu for the night:

  1. Crispy Calamari with Romesco Sauce 
  2. Bacon Wrapped Dates
  3. Sautéed chorizo with Bread 
  4. Spanish Potato Omelette 
  5. Tuna Avocado salad in Endive Spoons 
  6. Manchego and Serrano Croquettes (recipe below)
  7. Catalan Tomato Bread with Anchovies
  8. Seared Scallop on Creamed Corn 

Dessert:

  • Selection of Spanish cheeses, crackers, grapes, nuts

Croquetas de Jamon Serrano y Manchego

Makes 16 croquettes, about 26 g each

Ingredients:

  • 80 g serrano ham, finely chopped
  • 50 g shallot, finely chopped
  • 50 g manchego cheese, coarsely grated
  • 30 g butter
  • 15 mL EVOO
  • 60 g all-purpose flour
  • 200 mL milk
  • Pinch of salt
  • 1 large egg
  • 45 g panko
  • 20 g manchego cheese, finely grated
  • 500 mL peanut oil

Directions:

  1. Heat the butter and olive oil in a pan, add the shallots and cook until translucent.
  2. Add the flour and stir well and cook for a couple of minutes. Whisk in the milk and stir until thickened. Stir in the Serrano ham and 50 g of the coarsely grated cheese.
  3. Spread the mixture onto a parchment-lined baking sheet and allow to cool completely.
  4. Once cool, shape into little ovals about 26 g each. Refrigerate for 30 minutes.
  5. Whip the egg with a fork in a small bowl. In another small bowl, combine the panko and the finely grated Manchego cheese.
  6. Dip each oval into the egg and coat thoroughly, then plunge each one into the panko mixture and coat well, storing each one on a clean parchment-lined pan.
  7. Heat the oil to at least 350 F and fry each croquette until golden. Serve immediately or hold on a baking sheet and reheat in a 350 F oven until warmed through.
  8. Serve with Romesco Sauce.

Read Full Post »

We totally got sucked into another ATK (America’s Test Kitchen) recipe that we saw as we were trailing off to sleep one night in April: Pastitsio. What got me this time was the way they reinvented cooking the noodles, these reinventions usually turn me off (why mess with a good thing?) but this one totally got me. Get this, you par-cook the noodles in béchamel! Yep, you read that right. Par-cook in Béchamel. I had to try it. Plus I just loved the way the noodles were lined up. Of course, they didn’t use the right noodles for authentic pastitsio, but I just loved the way they lined up. So I gave it a try. It is rich, filling and ever-so-moreish. Particularly if you love Béchamel like I do. I won’t be making this every week, but once in a while, it will be a nice change to the repertoire.

Also known as Greek Lasagna.

Pastitsio

For the original recipe, please click here.

This recipe serves 4-6 people (it freezes well).

Ingredients for the meat sauce:

(this dish may be made up to 5 days before needed and refrigerated):

  • ¾ teaspoon table salt
  • ¼ teaspoon baking soda
  • ½ cup water
  • 8 ounces 93% lean ground beef
  • 1 tablespoon vegetable oil
  • 1/2 sweet onion, finely diced
  • 30 mL pureed roasted garlic
  • 1 ¼ teaspoons ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 65 mL red wine
  • 65 mL tomato paste

Directions for the meat sauce:

  1. Sweat the onions in the oil until translucent. Add the garlic and the meat and cook until the meat is no longer pink. Add the spices and cook until fragrant. Turn the heat down to a simmer.
  2. Combine the salt, baking soda, 1/2 cup water, wine and tomato paste and mix well. Add this mixture to the meat, stir well and simmer for 45 minutes. Remove from hear and allow to cool completely.
  3. Meanwhile make the béchamel.

Ingredients for the béchamel and pasta:

  • 30 g unsalted butter
  • 45 g unbleached flour
  • 30 g roasted garlic purée
  • Pinch of nutmeg
  • 1 L whole milk, heated
  • 250 g ziti or penne
  • 250 g kasseri cheese, divided

Directions for the béchamel:

  1. Melt the butter in a large saucepan over medium/low heat. Whisk in the flour and cook for 2 minutes.
  2. Whisk in the garlic and nutmeg until combined. Whisk in the milk and cook until thickened.
  3. Add the pasta and return to a simmer, stirring constantly. Once simmering, remove the pot from the heat and allow to sit, covered for 15 minutes (pasta should not be cooked through).
  4. Preheat the oven to 350F.
  5. Assemble the pasta in straight rows on the bottom of a buttered casserole, reserving the béchamel. Top with half of the cheese and then the meat sauce, cover with remaining béchamel and the remaining cheese.
  6. Bake uncovered for 45 minutes to an hour until cheese has melted and has browned. Allow to sit for 20 minutes. Serve with a lightly dressed green salad.

Notes:

  • If you’re making this in advance, assemble cooled ingredients and refrigerate, covered for a maximum of two days. Allow to come to room temperature before baking.
  • This can be frozen in cooled assembled format or after it’s been baked.
  • Like most casseroles, this gets better the next day.

 

Read Full Post »

%d bloggers like this: