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Archive for the ‘Appetizers/Hors D’oeuvres’ Category

In mid-July, we were one of five couples invited to a socially responsible BBQ at a friend’s house. They put three tables together outside giving us ample space to distance ourselves. Each couple was asked to bring something and this marvellously flavourful side was one of the dishes someone brought. Everyone asked for the recipe, including me! I chose to make it as a dip for a summer evening cocktail party, socially responsibly distanced, of course. Each couple had their own plate!

The beans and lentils are packed with flavour, the salsa and lime yoghurt just up the ante.

Baja Mexican Beans and Lentil Dip with Lime Sauce and Salsa

From Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment By Nina Olsson

For the original recipe please click here

  1. Combine all of the ingredients and set aside.
  1. Combine all of the ingredients and mix well. Refrigerate until needed
  • Olive oil
  • 2 shallots, diced
  • 200 g dried navy beans (400 g cooked)
  • 100 g dried lentils du puy (200 g cooked)
  • 4 cloves garlic, finely minced
  • 1 avocado, finely diced
  • 1 tsp dried oregano
  • 1 1/2 tsp cumin
  • 1 tsp sweet paprika
  • 1 tsp smoked sweet paprika
  • 3/4 tsp salt
  1. Cook the beans and lentil until softened, rinse.
  2. Heat oil in a frying pan and add the shallots until caramelized, add the garlic and cooked beans and cook until they can easily be mashed about 5 minutes. Add the remaining ingredients and cook for 2 minutes.
  3. Serve in a bowl or on a plate drizzled with the Baja Sauce and Salsa with baked tortilla chips

I chose blue tortilla chips because they were gluten-free and organic.

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We enjoyed a lot of seafood in Spain. But this recipe did not come from our time there, it graced our cocktail table soon after we moved back into our newly renovated bedroom. We were watching a little Jamie Oliver before turning out the lights and the recipe that night was this gem: Crispy Squid and Smashed Avocado. It was a hit the first time I made it, and soon after, I was getting requests to make it again. It is a deep-fried recipe, and you all know how much I love deep-frying, but it is quickly fried and on my first measure of the oil used, I was able to get most of it back after it cooled which means the calamari did not absorb much. Cutting the calamari length-wise instead of in rounds will allow the calamari to curl up like a spring which looks super cool. I paired this tapa with Romesco Sauce and Avocado Cream, and they were both awesome!

Calamares Fritos

To see the original recipe, please click here.

Serves 1-2 people

Ingredients:

  • 1 calamari tube, cleaned and sliced lengthwise to open up
  • 65 g all-purpose flour
  • pinch of sea salt
  • 1 L vegetable oil

Ingredients for the Avocado Cream:

  • 1 Avocado
  • pinch of cumin
  • pinch of sea salt
  • 1 lime, juiced

Ingredients for Serving:

Directions:

  1. Cut the calamari into strips lengthwise (not rings). Add the flour and sea salt to a bowl and toss the calamari strips until well coated.
  2. Heat the vegetable oil to 375° F. Fry the calamari strips 5 at a time until golden. Drain excess oil on kitchen paper.
  3. Meanwhile, mash or cream the avocado with cumin, sea salt and lime juice.
  4. Serve calamari hot with the sauces.

Notes:

  • The calamari will curl into a spring shape as it fries. Shorter ones will curl less.
  • This dish is equally as good with either sauce so if you don’t want two sauces, just go with one.
  • To scale up the dish, just add another calamari tube for each additional person. More than 4 people, double the avocado cream recipe.

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Our little village in Spain has an awesome Indian restaurant at the far end. We ate there once and even though everything was great (food, service), we decided that going forward it’s a better take-out place because it just didn’t have a cool vibe (overly lit); and a bonus is that it’s far better value as take away, if you don’t order way too much rice, like I inadvertently did!

Even though the rice wasn’t expensive, I really hate throwing away good food so I kept it for something in the future. The future arrived in the form of a tapa! I made a spin on the famous Spanish Tortilla de Patatas but used rice, cauliflower purée and cheese instead of potatoes. It made a very tasty tapa which we later used as breakfast.

The measurements are approximate because I used leftovers.

Tortilla de Arroz, Coliflor y Queso

Makes 1 omelette about 20 cm in diameter (serves 4-6 people)

Ingredients:

  • 2 large eggs
  • 250 g cooked rice
  • 125 mL cauliflower purée
  • 125 mL milk
  • 50 g cheese, finely grated
  • 30 mL pesto

Directions:

  1. Combine all of the ingredients and whisk until smooth. Set aside for 20-30 minutes at room temperature.
  2. Preheat the oven to 350F.
  3. Heat a small 20 cm frying pan on the stove on medium heat and brush generously with olive oil.
  4. Pour the contents of the omelette into the hot frying pan and press evenly in the pan.
  5. Cook uncovered for 10-15 minutes.
  6. Place pan into the oven and finish cooking until a toothpick tester come out clean.
  7. Serve warm with a roasted garlic aioli.

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During our time in Spain, we ate a lot of delicious tapas. One such tapa was the Ensalada de Aguacate y Atún, a simple yet spell-binding combination of tuna, avocado, lemon juice and olive oil. Using the very best of all four ingredients allows each one to shine individually and together they melt into the most magical concerto. We just couldn’t get enough of it. It was, however, not easy to find in our little town so I decided to make it part of our weekly meal plan. I made this one for our Valentine’s Day lunch.

Ensalada de Aguacate y Atún

Serves 2

Ingredients:

  • 150 g canned tuna in oil
  • 200 g ripe avocado, cubed
  • Juice of one lemon
  • A good drizzle of olive oil
  • Arugula

Directions:

  1. Drain the tuna and combine it with the cubed avocado and lemon juice.
  2. Spoon evenly onto a bed of arugula. Drizzle generously with olive oil.

Notes:

  • For presentation purposes, I layered the ingredients over the arugula. In reality, it is served well combined.
  • The arugula was my addition, the true dish is served on its own.

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Happy Birthday, Mom. She would have been 84 today. She’s been gone 15 years and I still miss her.

It’s easy to come up with easy, healthy recipes when this is the view from your flat.

This is the view from our flat.

Although the kitchen is at the back, with no view, I strategically place my computer so that it faces the view. I pop out to the computer every few minutes to jot down the recipe as I come up with it. This view makes me edit a lot. It’ll get posted or nixed based on the JT review. This one was pretty good. Many vegan ‘cheese’ dip recipes use nutritional yeast to make it taste cheesy, so I thought this would taste cheesier, but it didn’t so the name was modified from Tangy Butternut Squash “cheese” dip to Tangy Butternut Squash dip.

The dip can be enjoyed with inferior views.

Tangy Butternut Squash “Cheese” Dip

Makes 500 mL dip

Ingredients:

  • 885 g Butternut Squash (about 1/2 a large squash)
  • 50 g roasted red pepper
  • Olive oil
  • 26 g roasted garlic
  • 5 g cumin, toasted
  • 1 g smoked paprika
  • 59 mL Vegetable Stock
  • 15 g nutritional yeast
  • 15 mL white vinegar
  • Chopped Cilantro

Directions:

  1. Preheat the oven to 350° F.
  2. Brush the cut side of the butternut squash with olive oil. Place on a baking sheet, cut side up and bake until soft, roughly 45 minutes. Scoop out the soft flesh into the heat-proof container of the immersion blender.
  3. Toast the cumin until you can smell it. Add it to the immersion blender container with the cooked squash. Add the toasted cumin, vegetable stock, nutritional yeast and lemon juice and blend until very smooth.
  4. Press through a fine sieve to achieve a super velvety texture. Stir in the chopped cilantro. Serve warm with toasted tortilla chips.

 

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I have wanted a Tamagoyaki pan for the longest time. There are several cheap and cheerful ones on the market but they are all non-stick and to be honest, I just don’t care for the non-stick coating. This past Christmas, JT got me a cast iron Tamagoyaki pan and I love it! Tamagoyaki is described as a sweet yet savoury rolled omelette and it is ever-so moreish! I’ve made quite a few since the day I received this lovely gift and they have all been well received. I used Nami’s recipe over at Just One Cookbook and it’s a keeper. I generally make them for hors d’œuvres but you can easily make a lunch out of them. For Hors D’œuvres, estimate 2-3 pieces per person or about one half of a roll.

Tamagoyaki (Japanese rolled omelette)

Makes one rolled omelette about 5 cm in diameter and 20 cm long (or the width of your pan).

Ingredients:

  • 3 large eggs
  • 30 mL neutral flavor oil (vegetable, canola, etc)
  • 45 mL dashi
  • 5 mL soy sauce
  • 1 tsp sugar (optional)
  • 5 mL mirin
  • slice of cheese

Directions:

  1. Combine the eggs, dashi, sugar (if using) soy sauce and mirin and whisk well.
  2. Bring the Tamagoyaki pan to medium heat. Brush the entire surface with oil. Pour about 30 mLs of the egg mixture into the pan and tilt to spread the egg mixture evenly. Lay a single slice of cheese onto the omelette allow it to melt.
  3. Using a heat resistant spatula, begin rolling the thin layer of egg starting from the sloped end of the Tamagoyaki pan and move it back to the sloped end. Brush the entire Tamagoyaki surface with oil again and repeat pouring and rolling until all of the egg mixture has been used.
  4. Roll the Tamagoyaki in a parchment-line bamboo or plastic sushi mat and hold with elastics for about 5 minutes. Slice into six even slices. Serve warm.

Notes:

  • Nami has a great video to show how to accomplish this task; it’s not difficult at all and it doesn’t take long to become quite expert at achieving the perfect Tamagoyaki!
  • Nami adds about 2 teaspoons of sugar to her recipe but I reduced it to one, then one time, I totally forgot and didn’t miss it. The mirin is sweet enough.
  • To get the cool texture, roll the Tamagoyaki in a bamboo or plastic sushi mat and allow to sit for 5 minutes. I line my bamboo sushi mat with parchment to protect it.
  • Serve with finely shredded daikon radish seasoned with a little rice vinegar.

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Canadian Thanksgiving was at my SIL’s place in Peterborough. She asked that we bring hors d’œuvres so I made three dips. This one was blog-worthy.

Roasted Red Pepper Dip

Makes about 250 mL dip

Ingredients:

  • 160 g roasted red peppers, skin and seeds removed
  • 15 g roasted garlic purée
  • 1 g salt
  • 10 mL red wine vinegar
  • 20 g almond flour

Directions:

  1. Combine everything in your food processor and process until smooth.
  1. Serve at room temperature with crackers or bread.

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I am always inspired by my favourite blogs, and this recipe is no different. My gourmet chef blogger-friend Stefan, made this wonderful hors d ‘œuvres a few weeks ago and I just had to try them. I made only eight halves because it was just the two of us, so I adjusted the recipe while maintaining the proportions he suggested. I also changed up the bread crumbs with whole wheat panko because that is what I have at home. They were delicious and quite impressive looking! Definitely will make them again soon. They are so easy to make for a large group because you can stuff the shells and hold them in the refrigerator and bake them when required. Thank you Stefan for another tasty treat!

These are tasty, bite-sized morsels.

Stuffed Clams

Makes 8 halves. Please click here for the original recipe.

Ingredients:

  • 8 large clams (about 60 g clam meat)
  • 100 mL dry white wine
  • 10 g butter
  • splash of garlic oil
  • 50 g green bell pepper, finely diced
  • 25 g minced onion
  • 40 g dry chorizo, finely diced
  • 20 g whole wheat panko
  • minced fresh flat-leaf parsley, divided
  • grated cheese

Directions:

  1. Place the cleaned clams in a large pan with a lid and pour the wine over them. Heat covered, until boiling and cook the clams until they have all opened.  Remove the clams as they open and set aside. Pour off the liquid and reserve.
  2. Remove the clams from the shells (reserve the shells) and chop finely.
  3. Add the butter and splash of garlic oil and sauté the bell pepper and onion. Add the chorizo and cook for a minute or until the chorizo renders and colours the onion.
  4. Add the panko and the parsley and stir well. Add a little of the reserved wine and clam juice liquid until the mixture is slightly damp but not soaking wet. Add the clams.
  5. Preheat the oven to 350° F.
  6. Stuff each shell with the clam mixture and top with grated cheese. Bake for about 20 minutes or until the cheese has melted. Serve immediately with slices of lemon and a sprinkle of parsley.

These worked very well with our favourite Italian Pinot Grigio.

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I remember seeing these tasty morsels a few years ago and was intrigued by the tapioca flour ingredient but I soon forgot about them. Recently, we were watching America’s Test Kitchen and by fluke, they were making a batch which reminded me how much I had wanted to make them. These days, more and more of our friends have become gluten intolerant or simply wish to reduce their gluten intake so this recipe comes at the right time. Plus the weather is perfect for cocktails on the back deck while the sun moves across the sky for its exit. I’ve made a few adjustments to the original recipe and have converted it to metric weight measures because that is my preference for baking.

We loved these little cheesy dough balls and you can bet that I will make them again and again. I hope you try them too.

Would you care for a few with your cocktail?

Brazilian Cheese Bread (gluten-free, lactose-reduced)

Makes 50-60 little balls. For the original recipe, please click here.

Ingredients:

  • 390 g tapioca flour (starch)
  • 2 g baking powder
  • 10 g plus 2 g salt, divided
  • 2 eggs, plus 2 egg yolks, divided
  • 200 mL lactose-free milk
  • 25 g unsalted butter
  • 115 mL grapeseed oil (any vegetable oil)
  • 212 g sheep’s milk semi-firm cheese

Directions:

  1. Combine tapioca flour, baking powder and salt and mix well in the large bowl of your stand mixer.
  2. In a small saucepan, heat until just boiling the milk, butter and grapeseed oil.
  3. While mixing the flour on low spead, add the hot milk solution and beat well for about 3 minutes.
  4. Add the eggs one at a time and beat for about 8 minutes or until dough is shiny and smooth.
  5. Add the cheese and mix for about 1 minute.
  6. Preheat the oven to 450° F. Prepare a baking sheet by lining it with damp parchment paper. Put the baking sheet on top of another baking sheet (these little breads tend to burn on the bottom so insulating the bottom will help them bake more evenly).
  7. Scoop out 15 mL spoonfuls the prepared baking sheet. It’s easier if you dip your scoop into water each time. Shape into little balls.
  8. Combine the egg yolk with the 2 g salt and mix well.
  9. Brush the egg yolk mixture on top of each dough ball and bake until tops are golden and crusty 18-20 minutes. Turn the pan around for the last 5 minutes of baking.
  10. Refrigerate the dough while baking the first batch. Repeat making little balls of dough until finished.
  11. Cool for 10 minutes and serve.

Notes:

  • Check the saltiness of the cheese you use, and adjust the salt measurement accordingly. I found America’s Test Kitchen recipe was a little saltier than I like.
  • I used Starkey and Hitch goat’s milk gouda in this recipe.
  • America’s Test Kitchen found the dough too sticky to work with so they rested the dough in the refrigerator for 2 hours before baking. I did not find the dough too sticky so I skipped that step (it’s about the same as choux pastry) .
  • The recipe is as easy as making choux pastry but the texture is quite bready.
  • Freeze in a zip-lock baggy. To reheat frozen balls, bake them at around 275° F until defrosted and warm.

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You may have noticed that I missed a post last week, I am sorry but things came to a head as the renovation is slowly completing. We have moved in but there are still a few minor things that need finishing and our Contractor is doing relatively well to get them done, at a snail’s pace! Of course, everyone will say that but we are tired. I’d like to get all my clothes into the new closet and wall units. Get’er done, as they say!

Light, cheesy, delicious with a touch of sweet corn.

I saw this awesome recipe in the LCBO’s latest Food and Drink and I really wanted to make it. We invited my SIL over for lunch to show her the reno and what perfect opportunity to make a fancy Al Fresco lunch. I already had everything in my pantry, even the BBQ’d corn kernels (they were in the freezer) and it was so easy. This one was actually my test run and it turned out very well. I think the only thing I’d change is to add a little crispy bacon because who doesn’t love bacon!

Sweet Corn and Gruyère Soufflé

For the original recipe, please click here.

Makes 500 mL of soufflé batter, I used 2x 250 mL ramekins for this shot.

Ingredients:

  • 15 g unsalted butter, plus extra for greasing ramekins
  • 4 g Parmesan, finely grated
  • 60 g cooked sweet corn kernels
  • 60 g bacon, crispy
  • 30 g Gruyère, grated
  • 6 g finely chopped chives (about 1 bunch)
  • 6 g flour
  • 95 mL milk
  • 2 large eggs, separated
  • pinch salt (I forgot this and JT wasn’t the wiser, cheese has a lot of salt and so does Dijon, so be careful)
  • 30 g Dijon mustard

Directions:

  1. Preheat the oven to 400° F. Butter the ramekins and sprinkle the parmesan into it to coat the sides and bottom, knock out excess (save to sprinkle on top). Set aside.
  2. Combine the corn, gruyère and chives and mix well. Set aside.
  3. Melt the butter over low heat and add the flour, whisking until it is lightly toasted. Drizzle in the milk while whisking and cook for 2 minutes to create a smooth sauce. Add the salt.
  4. Remove from the heat and add the egg yolks and Dijon mustard and whisk until smooth.
  5. Pour the hot liquid into the corn mixture and mix well.
  6. Beat the egg whites until stiff and fold about 1/3 into the corn mixture to loosen. Fold in the remainder evenly.
  7. Pour into the prepared ramekins and smooth out the top with an offset spatula (I did not do the latter on first try). Bake in a hot oven for 30-35 minutes or until nicely risen and golden. Serve immediately.

Pull up a chair and dig in.

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We entertain a lot. I usually like to have a variety of small bites in the freezer to draw upon so I don’t have to think about one course. These shrimp cakes freeze beautifully and reheat very well, the perfect hors d’œuvres for a dinner party.

Vietnamese Seafood Cakes

For the original recipe, please click here.

Makes about 40 bite-size cakes

Ingredients:

  • 140 g “00” flour
  • 5 g baking powder
  • 5 g sea salt
  • 2 eggs
  • 100-125 mL water
  • 1 tsp fresh ginger
  • 10 g fresh cilantro, chopped
  • 20 g green onions, finely sliced
  • 20 g sesame seeds, toasted
  • 350 g Raw Shrimp, scallops and clams chopped roughly in larger chunks
  • Grape seed oil for frying

Directions:

  1. Combine flour, baking powder and sea salt and mix well.
  2. Whisk eggs with water and ginger.
  3. Pour the wet ingredients into the dry and mix into a paste (about the consistency of pancake batter).
  4. Add the remaining ingredients (cilantro, green onions, sesame seeds and chopped seafood and mix well.
  5. Heat about 1 cm grapeseed oil in a pan. Using a 4 cm cookie scoop, scoop spoonfuls into the hot oil and press down to flatten a bit. Fry each side until golden.
  6. Serve warm with a spicy mayo dipping sauce (125 mL (1/2 cup) mayo with 15 mL (1 tbsp) sriracha sauce) and a splash of honey.

 

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We frequent a French bistro in the city, Le Select, in fact, it’s probably our favourite restaurant in the city! JT alternates from the menu items, but I like my favourites (French Onion Soup, Steak Tartare) and seldom stray from them. We tend to share an appetizer and the last time we were there, the table next to us could not say enough about the Terrine de Poisson Fumé, an airy terrine of smoked Georgian Bay whitefish served with grilled home-baked Foccacia so we had to have it. It was wonderful. Smooth, creamy, full of smoky flavour, we loved it so much, I had to make something like it for a dinner party. 

This is Le Select’s version, our inspiration.

Smoked Salmon Mousse with Dijon Sesame Bark

A KitchenInspirations Original Recipe

Makes about 265 mL mousse

Ingredients for the Salmon Mousse:

  • 65 g smoked salmon, roughly chopped
  • 100 g cream cheese, cubed
  • 2 g anchovy paste
  • 2 g tomato paste
  • 1 g paprika
  • Pinch of smoked paprika
  • 100 mL whole milk
  • 120 mL water (see notes)
  • 2 g agar-agar (see notes)

Directions for the Salmon Mousse:

  1. Dissolve agar-agar in the water and slowly bring to a boil. Boil for 2 minutes or until the agar-agar is completely dissolved. Set aside to cool slightly.
  2. Meanwhile, add the salmon, cream cheese, anchovy paste and whole milk to a food processor (choose one that will emulsify the salmon to a smooth, creamy consistency (my Magic Bullet did a great job).
  3. Once the agar-agar has cooled somewhat, whisk into the salmon mixture until smooth.
  4. Prepare silicon your mould by spraying it lightly with water. Pour the salmon mousse into each mold evenly. Allow to set in the refrigerator.
  5. Serve with gourmet crackers or toasted baguette.

Dijon Sesame Bark

Ingredients:

  • 20 g sugar
  • 5 mL honey
  • 5 mL water
  • 30 g sesame seeds (black and white)
  • 5 g butter
  • 5 mL Dijon mustard

Directions:

  • Mix the sugar with the dijon, honey and the water and cook over medium heat until everything has dissolved. Allow to come to a boil and slightly darken.
  • Stir in the sesame seeds and continue to cook until it is about 300° F. Remove from heat and add the butter and Dijon mustard and stir well to incorporate.
  • Pour the content onto a Silpat sheet or buttered baking sheet and spread out thinly. You may wish to cover with parchment and roll with a rolling pin.
  • Allow to cool, break into smallish bits or shards to sprinkle over the salmon mousse.

Assembly of the Smoke Salmon Mousse Plate:

  1. Carefully unmould the salmon mousse and place in the centre of a plate. Sprinkle with the dijon sesame bark (or serve bark in shards as below) and serve with toasted baguette slices or crackers.
This is how I served the mousse for a recent dinner party.

Notes:

  • You may use the traditional smoked salmon that is thinly sliced but I used a Wild Pacific Salmon Side we hot smoked on the Big Green Egg. 
  • Any smoked fish would work, as long as you can purée it smoothly.
  • To replace the agar-agar with gelatine, omit the water. Use one sheet softened in in the mousse liquid, in a saucepan then put on low heat and stir until the gelatine sheet dissolves into the mousse, do not boil. One sheet is good enough for a loose set of 265 mL.

 

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A similar, unbelievably moreish dish was the first course that Dave (Fine Dining at Home) served us at his beautiful home in Manchester. It was creamy, full of flavour, and so delicious that my mouth is watering as I think of his dish. You can see his version here.

I really didn’t have a high-brow enough opportunity to serve this dish before our reno started, so I made a version that I used as a dip for a more casual starter. This was the basis of my recipe. Dave generously gifted me with several truffle-y food items and one was a beautiful bottle of truffled olive oil. I used his olive oil for the dip. If you are not a fan of truffle flavour, simply use a good quality olive oil instead.

Deliciously light and dreamy.

Truffled Parmesan Mousse

Makes about 125 mL mousse

Ingredients:

  • 20 g unsalted butter
  • 25 g sweet onion, finely minced
  • 30 mL cognac
  • 125 mL whipping cream
  • 125  g parmesan rinds
  • pinch of rosemary
  • 15 mL white truffle olive oil
  • sea salt to taste

Directions:

  1. Melt the butter in a small saucepan and sweat the onion until translucent. Add the cognac and cook until it has almost evaporated.
  2. To the onion, add the whipping cream, parmesan rinds and rosemary and bring to a slow simmer. Simmer for about 30 minutes stirring often.
  3. Taste and season with salt.
  4. Strain to remove the rinds, onions and rosemary. Allow the liquid to cool to room temperature and then refrigerate for 30 minutes or overnight.
  5. Add the white truffle olive oil and mix well. Whip with a hand mixer until it is somewhere between soft and stiff peaks. Refrigerate until needed.

 

Notes:

  • This is a very rich dish, so if you serve this as individual appetizers, I would choose smaller glass vessels. Garnish as Dave did with a demiglace and steamed asparagus spears with a parmesan tuile.

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We are heading into another renovation. Why, you might ask? Well, it’s been 12 years since the last one and things need to get done. Obviously, we’ve chosen another contractor, with whom we shall have a better relationship, hopefully. It really doesn’t take much: honesty and communication. That’s all we ask. Don’t leave us hanging and for damn sure, don’t lie to us. We have been hung out and lied to and to be honest, it’s difficult to get over. But I’m going in with a positive attitude.

We are adding a master ensuite and walk in closet to our bedroom, and we are updating the main bathroom. We will move into the basement guest suite to remain in the house while the work is getting done. The dreaded demolition starts April 9.

I tell you this because we have been entertaining like mad, knowing that the next few months will be chaos and dust. So I’ve been cooking like crazy and gearing up blog posts so I don’t skip a beat. My best friend and her picky-eater- hubby came by for brunch so I made these tasty crackers. Needless to say, hubby passed on them.

Gluten-free, Low Carb, Herbed, Olive Oil Crackers

Makes about 33 crackers

Ingredients:

  • 100 g almond flour
  • 20 g coconut flour
  • 20 g psyllium husk
  • 5 g salt
  • 30 mL Extra Virgin Olive Oil
  • 1 egg
  • A good pinch of thyme leaves
  • A good pinch of rosemary
  • A good pinch of dehydrated onion and garlic, ground into a powder

Directions:

  1. Pre-heat the oven to 350°F (175° C).
  2. Using the metal blades in your food processor, add all the ingredients and pulse until entirely combined and resemble small peas.
  3. Pour onto a large sheet of parchment paper and push toward the centre. Lay another piece of parchment on top. Roll out between two pieces of parchment to about 0.5 mm (1/16″) thick.
  4. Cut into shapes using a pizza wheel and a kitchen ruler. (I cut small triangles that were about the size of chips).
  5. Bake for 10-12 minutes or until they begin to get a golden tone. Allow to cool completely on a wire rack. They will firm up as they cool.
  6. Store in an airtight container.
  7. Serve with your favourite dip or cheese.

Notes:

  • This is a modification of this earlier recipe.
  • The crackers have good body and are sturdy enough to hold dip or cheese.
  • I used dried herbs because it’s still winter here and my herb garden is still hibernating!
  • We were just in Spain and of course, I purchased some wonderful olive oil. This is the one I used for this recipe.

 

  • Feel free to flavour with your favourite herbs or spices.

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You may recall that I made a version of this recipe in November 2012 but had an unfortunate accident when the entire omelette slid out of the pan and onto the floor! No “three-second rule”, that baby was toast!

Preparing for a recent trip to Spain, I thought it was the perfect opportunity to repost the recipe in its full glory. These creamy little potatoes are the perfect ingredient for this simple but tasty dish. And it’s perfect if you have leftover potatoes. But don’t stop there, even though the potatoes and onion are the traditional tapa, the flavour combos are endless. In fact, I cheated and added a little crispy pancetta for additional flavour.

Spanish Potato Omelette

A KitchenInspirations Original Recipe

Makes one loaf pan, about 10 cm x 21 cm (4″ x 8.25″), 16 slices

Ingredients:

  • 4 large eggs
  • 200 g potatoes
  • 60 g onion, finely sliced
  • 30 mL roasted garlic
  • 30 g pancetta, finely diced

Directions:

  1. Preheat oven to 350°F. Generously grease a loaf pan, set aside.
  2. Boil the potatoes until soft. Strain and layout on a cool baking sheet and smash with a fork. Allow to cool completely.
  3. In a small frying pan, over medium heat, sauté the pancetta until crispy, remove and set aside.
  4. Whisk the eggs together, add the roasted garlic and whisk well. Mix in the smashed potatoes, pancetta and raw onions.
  5. Pour into the prepared loaf pan, making sure the inclusions are evenly distributed.
  6. Bake for 30-35 minutes or until egg is completely set. Cool slightly, run a sharp knife around the perimeter and turn out of the pan. Flip over and slice into even, bite-sized rectangles.
  7. You may serve immediately or cool completely, refrigerate and gently reheat the prior to serving.

Notes:

  • I did not bother to peel the potatoes, I just smashed the little buggers skin and all after boiling.
  • The original Spanish recipe called for the onions to be sweated out beforehand, you can do this, but I found no alteration in the flavour of the omelette so why waste the extra time?
  • You may also serve these with a dollop of sriracha mayo.

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My facebook feed knows l like to cook/bake. Almost every video that comes up is a recipe video. A few weeks ago, I had woken up in the middle of the night and was having trouble falling back to sleep so I pulled out my phone to see what was happening in cyberspace. A really cool low carb cauliflower recipe video showed up. I thought I had saved it but I didn’t and after scouring the internet for the recipe, I gave up and created my own. We had quite a bit of cheese left over from our New Year’s Day lunch so this recipe was perfect timing.

This was a great success. The bites are soft, flavourful and have great texture from the crispy melted cheese. And the bacon. Who doesn’t love bacon?

Ladies will need two bites, JT needed one!

Low Carb Cheesy Cheddar, Bacon Cauliflower Bites

A KitchenInspirations Original Recipe

Makes about 35 bites.

Ingredients:

  • 250 g cauliflower, riced
  • 120 g of sharp cheddar, grated and divided
  • 20 g shallots, finely chopped
  • 1 clove garlic, finely minced
  • 40 g coconut flour
  • 2 slices bacon, cooked until crisp and crumbled
  • 3 g, each salt and pepper
  • 3 large eggs, beaten

Directions:

  1. Preheat the oven to 350° F. Prepare a mini-muffin cup pan with non-stick spray.
  2. Cook the cauliflower in the microwave for 4-6 minutes and remove as much water as possible by squeezing it in a cheesecloth. Set aside to cool.
  3. Combine the cooled cauliflower, 80 g cheddar, shallots, garlic, coconut flour, bacon and eggs and mix well. Spoon 15 mL (1 tbsp) each into the prepared pans. Top with remaining cheddar.
  4. Bake for 15-20 minutes or until set and cheddar on top has melted. Gently loosen sides and remove from the pan. Cool on a wire rack. Serve warm or room temperature.

Notes:

  • This would be a great recipe to use with flavoured cheddar. The recipe above was made with Peppercorn Cheddar and topped with orange old sharp cheddar.
  • This freezes very well. To reheat, just pop some on a baking sheet and heat at 300° F until defrosted and warm on the inside, about xx minutes.

Nutritional Breakdown:

Per 1 piece

  • Calories: 34
  • Net Carbs: 1 g
  • Protein: 2 g
  • Fat: 3 g

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Happy New Year! These shrimp cakes are chuck-full of shrimp, in fact, they are more shrimp than cake! And they are packed with the fresh flavours of ginger, cilantro and green onions which work incredibly well with the sweet succulent shrimp! I had intended on freezing them, but they disappeared too quickly so unfortunately I have no idea how they would perform after being frozen. They really don’t take long to put together and they pan fry so quickly, you could make them up in the morning and hold them in the refrigerator until needed, then reheat them at 250F for about 30 minutes. These luscious babies are definitely going on my New Years Eve tapas menu.

Gluten-Free Vietnamese Shrimp Cakes

For the original recipe, please click here.

Ingredients:

  • 2 eggs
  • 100-125 mL water
  • 1 tsp fresh ginger
  • 1/2 tsp baking powder
  • 30 g coconut flour
  • 1/2 tsp sea salt
  • 10 g fresh cilantro, chopped
  • 30 g green onions, finely sliced
  • 100 g celeriac, finely grated
  • 454 g Raw Shrimp, chopped roughly
  • Grape seed oil for frying

Directions:

  1. Whisk eggs with water and ginger.
  2. In another bowl, combine baking powder, coconut flour and sea salt and mix well. Pour the wet ingredients into the dry and mix into a paste.
  3. Add the remaining ingredients (cilantro, green onions, celeriac and chopped shrimp and mix well.
  4. Heat grape seed oil in pan (about 1 cm deep). Using a 4 cm cookie scoop, scoop spoonfuls into the hot oil and press down to flatten a bit. Fry each side until golden.
  5. Serve warm with a spicy mayo dipping sauce (125 mL (1/2 cup) mayo with 15 mL (1 tbsp) sriracha sauce).

Notes:

  • You may use a blended gluten-free flour mix instead of just plain coconut flour, but I found the coconut flour flavour works really well here.
  • Don’t like frying? Try baking them in a 350F

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We are knee deep in cocktail party season and I’m going to post a recipe that will keep you on budget! Do you love Boursin? Are you appalled at the price? In Toronto, a little 150 g (a touch more than 1/2 cup) pot could cost $6.00+++!!! So I improvised and created this herb-infused cream cheese spread, it’s equally as good and costs a lot less! Make this a couple of days in advance so the flavours have time to meld, you won’t be sorry.

Herbed Cream Cheese Spread

Makes about 250 mL or 1 cup.

Ingredients:

  • 30 mL olive oil
  • dry or fresh herbs, to taste
  • garlic, minced finely
  • 70 g butter, softened
  • 100 g cream cheese, softened
  • 100 g ricotta
  • salt & pepper, to taste
  • Chives or green onions, finely chopped

Directions:

  1. Heat olive oil over low heat with the fresh herbs and garlic, simmer for 10 minutes to infuse. Allow the infused oil to cool completely.
  2. Pour infused oil through a fine sieve and reserve, discard herbs and garlic.
  3. In a small processor, pulse the cheeses and butter together until light and fluffy. Slowly pour in the cooled olive oil and continue to pulse until it has been entirely incorporated and smooth. Season with salt and pepper.
  4. Serve at room temperature and watch it disappear.

Notes:

  • The first time, I used a combo of fresh lemon thyme, rosemary, tarragon and Greek oregano. This time, I used finely grated Herbes de Provence.
  • I had homemade ricotta, but if you do not, just double the cream cheese, it’s still delicious!
  • Use whipped cream cheese for a similar texture to the actual Boursin.
  • I like to serve this spread in a small glass pot but any container will do. To serve similar to the actual Boursin, line a ramekin with plastic wrap and pack the spread into the plastic wrap and freeze. To serve, Remove from the freezer and invert on a platter and remove plastic wrap. Allow the dome to come to room temperature.
  • Serve with bread, crackers or crudité.

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Way back in later September, JT and I rented our neighbours’ cottage in Muskoka. Its vista reminds me of our beloved cabin that we no longer visit. But that’s a whole other story for some other time. Right now, I’d like to focus on the cottage we rented, and its beautiful views. Click on the images below to view the gallery.

We invited some dear vegetarian friends up for a couple of days and one of the days we had a grazing dinner of tapas and cheeses. One dish that was very successful was the mushroom and chestnut paté with cognac. You would be hardpressed to guess this does not have any meat. The texture is creamy and smooth with great depth of flavour.

Mushroom and Chestnut Paté with Cognac

Makes 125 mL Paté

Ingredients:

    • 100 g roasted chestnuts, roughly chopped (I used this one)
    • Handful of raw cremini mushrooms
    • 1 shallot, roughly chopped
    • 2-3 cloves roasted garlic
    • 80 g butter, room temperature
    • 15 mL EVOO
    • 30 mL cognac
    • pinch of nutmeg
    • pinch of allspice
    • pinch of salt and black pepper
    • ~20 g butter, to top off paté

Directions:

  1. Melt 20 g butter with the olive oil in a pan. Sauté the shallots until caramelized, add the mushrooms and cook until softened. Add the chestnuts and sauté lightly until softened. Deglaze the pan with the cognac.
  2. Set aside to cool.
  3. When cool, add the cooked ingredients to a food processor or jar of the immersion blender. Add remaining softened butter (not the melted butter at the end of the list), roasted garlic and spices and pulse until very smooth.
  4. Add the paté to a plastic-lined pan and press into the corners or into a shallow mason jar, as pictured, and smooth the top over. Pour melted butter over the top and allow to harden.
  5. Allow this paté to come to room temperature before serving.

Notes:

  • You may substitute the butter with vegan butter should you desire, however I am unsure of the impact it would have on the overall flavour.
  • You may use any type of mushroom, I love cremini’s earthy sweetness.

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We are knee-deep in entertaining season so I thought I’d share some easy recipes for entertaining. Homemade dips are simple to make and are a million-times better than store-bought dips. I’ve suggested grilling the eggplant for a smoky flavour in my recipe but if your grill is tucked away for the long winter, you can broil them for a similar effect.

Speaking of entertaining, do you own a wood-burning fireplace or know someone who does? Do you struggle to bring wood in from your wood pile when you have friends over? The sawdust and bits of wood alway stick to your clothes and the number of trips in and out is tiring! I have a solution! I’ve created a handy log carrier, hand made by yours truly in Canada! This is the perfect gift for the wood burning fireplace owner! Made of heavy duty denim, with a copper handles, these carriers can hold 12-14 kg (25-30 lbs) of wood, the perfect amount for a roaring fire without breaking your back! They are $60 (Canadian) each or two for $100 (Canadian). Shipping within Canada and to the US is available but you’ll need to contact me before November 23 to make sure you get it by Christmas. Now let’s get busy and make some baba!

Baba Ganoush

For the original recipe, please click here.

Makes about 400 mL dip

Ingredients:

  • 8 small Thai aubergines, halved and seeded
  • olive oil
  • 2 cloves of roasted garlic
  • 15 mL tahini
  • 6 g cumin
  • extra virgin olive oil
  • juice of half a lemon
  • sea salt to taste

Directions:

  1. Grill aubergines on very hot BBQ, until skin is charred and the flesh is soft (we did ours mostly on the skin side on the BGE).
  1. Roast the garlic in a parchment pouch wrapped in foil. Cool.
  2. Peel the charred skin and away from the aubergine and discard, peel roasted garlic and discard skins.
  3. In the bowl of your food processor, add all of the ingredients and purée until smooth, season to taste.

Notes:

  • I like to toast my cumin for big flavour.
  • Use raw garlic if you wish, we have developed a bit of an aversion to raw garlic so I roast it whenever possible.
  • Use as much olive oil to give you a smooth dip.
  • I would not substitute peanut butter for the tahini in this case.
  • If you like a tarter dip, add more lemon juice.
  • Seeds of the eggplant tend to be bitter, so I’d remove them.

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Late in the summer, I got together with a dear friend whom I haven’t seen in quite some time. We had a long lunch chatting about what’s going on in each of our lives and ended up reminiscing about wonderful vacations we have each had in Spain. Of course, my head goes directly to food and I had couldn’t stop thinking about a spectacular dish we had during one of our first meals in Almaria: a scallop wrapped in Iberian bacon bathed in a corn emulsion! It was out of this world. The delicate flavours worked so well together. I thought this dish could make a lovely starter or a beautiful amuse bouche, appetizer or light main course for the holidays; of course, I put my own little spin on it and it is equally as compelling. In the Notes area, I have made suggestions on how to make this dish vegetarian or vegan.

This scallop wrapped in Iberian bacon bathed in a corn emulsion is the artistic creation of Joseba Anorga Taberna, a contemporary restaurant rated as one of the top ten in Almeria.

Seared Scallops in Creamy Grilled Corn Velouté

A KitchenInspirations Original Recipe

Serves 4 as an appetizer or 2 as a main

Ingredients:

  • 300 g grilled corn (or frozen corn)
  • ~200 mL chicken stock
  • 20 g roasted almonds (with or without skins)
  • sea salt to taste
  • 20 g pancetta, cut into small bits
  • 15 mL grapeseed oil
  • 4-6 large scallops
  • butter
  • 45 mL white wine vinegar
  • Splash of water

Directions:

  1. Rince frozen corn, if using, to defrost. Purée the corn with almonds and the chicken stock until desired consistency is achieved (I used 200 mL for a thicker velouté). Press through a fine sieve to catch all of the corn skins, discard skins. Reserve the creamed corn at room temperature until required.
  2. In a small pan, fry the pancetta in the grapeseed oil until crisp; set on paper towel to remove excess oil. Reserve the pancetta fat (there isn’t much).
  3. Add the butter and reserved pancetta fat to a large cast iron frying pan. Dry the scallops well. When the oil is smoking hot, add the scallops and sear each side without turning or moving. The scallops will release from the pan when they are ready. Flip each scallop only once.
  4. Remove the scallops and cover to keep warm.
  5. Deglaze the pan with the white wine vinegar and splash of water, if using and reserve for drizzle (I did not need to add water).
  6. To serve, spoon the corn velouté into shallow bowls (I like a rimmed soup bowl for a main or a small shell dish as an appetizer. Add the hot scallops, sprinkle on the crispy pancetta and drizzle with the deglazing liquid. Serve immediately garnished with shallot curls.

The subtly sweet corn compliments the delicate sweetness of the scallop, and then there is the salty bacon and the acidity of the pan juices. Heaven!

Notes:

  • This dish can easily be made into a vegetarian or vegan by using King Mushrooms instead of scallops as I have done here (they have a similar texture to scallops and will sear just like scallops). Substitute a robust olive oil for the butter and vegetable stock for chicken stock. Obviously, omit the pancetta but sprinkle the finished dish generously with sea salt for balance.
  • Searing is possible only when the scallop or King Mushrooms are perfectly dry, so pat them dry before you cook them.
  • If you are using frozen corn, add a pinch of sweet smoked paprika to emulate the smokey flavour of grilled corn.

This was our actual dinner, it was very tasty indeed.

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We are fast approaching the holiday entertaining season and what better way to kick-start the party-fun than with some tasty cornmeal tuiles! I first saw these beauties on lovely Lorraine’s beautiful blog in early spring, and I knew at first sight that they would be making an appearance on my blog. The yield is amazing, I got about 50 tuiles from one batch! Now that is economical. And they are tasty too. I will definitely make these tuiles again, thank you dear Lorraine.

It’s best not to make these in the middle of the summer heat, like I did. What was I thinking?!?!?!?

Baked Cornmeal Tuiles

For the original recipe, please click here.

This recipe makes 50 chips about 9 cm x 7 cm (3 1/2″ x 2 3/8″)

Ingredients:

  • 215 g plain fine cornmeal, not flour
  • 40 g gruyère, finely grated
  • 5 g salt
  • 30 g unsalted butter, cubed and softened
  • 250-500 mL water, boiling
  • 2 g Herbs en Provence
  • oil or non-stick spray for brushing baking sheets

Directions:

  1. Pre-heat the oven to 375° F (190° C). Put a Silpat mat on the baking sheet. Add the tuile template, if using. Brush or spray the Silpat liberally with a high flash point oil, like grapeseed.
  2. Combine the cornmeal, gruyère, salt and butter, mix well. Pour the boiling water into the cornmeal mixture and mix to a cream of wheat consistency. See notes.
  3. Spoon 8 mL (a heaped teaspoon) into the centre of each tuile template and spread out to the edges using an offset spatula. Bake for 8-10 minutes, then carefully flip over and continue to bake for an additional 8-10 minutes until edges have gently browned and they are crisp.

Notes:

  • Lorraine specifically indicates not to put them on a parchment-lined sheet because that is what the original author suggested, but I like to live dangerously and tried it anyway—it didn’t worked out; I found that crisping took a lot longer because the parchment held onto the moisture. I found a happy medium by baking them on a Silpat matt brushed or sprayed with oil.
  • I mixed everything together with my immersion blender because I wanted a slightly finer texture to the cornmeal and I wanted to break up the herbs a bit more.
  • Confession: My chips were not curling beautifully so when I flipped them, I snuck a cannoli roll underneath each chip to give it curl.
  • An Australian cup is slightly less than a North American cup, but I found the recipe worked out anyway. for the pictured recipe, I used 400 mL water.
  • I reduced the salt by half and it was salty enough, but keep in mind that Gruyère is also very salty.
  • Consider adding some other flavourings, such as granulated garlic or onion powder. I would add 5 g at a time and taste to make sure it’s not overpowering.
  • I found that my tuiles shrank about 30% while baking so I increased the spoon drop to 8 mL (a heaped teaspoon) from 5 mL (a level teaspoon).
  • I tried to make lovely, even ovals but was not able to get it right no matter how hard I tried, so I created a tuile template using a silicon matt (that I bought at the Dollar Store for $4) and an Exacto-knife and oval cookie cutter. It literally took me 10 minutes! Or you may buy a tuile template here. Make the template about 20-30% larger than you want your chip to be because they shrink that much!
  • These make lovely little snacks when serving cocktails. These chips are deceptively sturdy and will hold up to any dip.

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This is not your ordinary pancake. The mung beans add a certain richness and denseness to the pancake. It’s almost like an overmixed North American pancake! Having said that, it still has nice fresh flavour and can be quite addictive. Some recipes have you remove the skins and split the mung beans, I had neither the patience nor the time, so this recipe is a little green/greyer than most. I figured the skins had vitamins or at the very least, fibre. Use whatever veggies make you happy. Next time, I’ll add green onions because the chives had very little flavour.

Korean-Style Mung Bean Pancakes

This recipe makes about 20 appetizer portion pancakes.

To see the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 95 g mung beans, soaked in warm water for at least 2 hours
  • 250 mL water
  • 15 mL miso paste
  • 10 g coconut sugar
  • 65 g rice flour
  • 5 g ginger, grated
  • 45 g coconut, soaked in water then drained
  • 60 g each, frozen peas and corn
  • a handful of pea shoots
  • Chives
  • Cilantro

Directions:

  1. Combine everything but the peas, corn, pea shoots and herbs in the jar of a blender and blend until very smooth.
  2. Heat a non-stick pan and spray lightly with oil. Drop 15 to 30 mL batter onto the pan a good distance apart from each other (so you can easily flip them) and top with a sprinkling of the peas and corn, pea shoots and herbs. Cook until golden on one side, then flip and finish cooking for a very short time so that the herbs don’t burn.
  3. Serve warm with dipping sauce (recipe below).

Ingredients for the dipping sauce:

  • 30 mL rice vinegar
  • 5 mL soy sauce
  • 2.5 mL sesame oil
  • pinch of coconut sugar
  • pinch of toasted sesame seeds

Directions:

  1. Combine all of the ingredients and mix well. Serve with mung bean pancakes.

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One of the main differences between blog food and food styled food is that blog food is edible. You wouldn’t want to eat food styled food because it’s likely sat on set for hours and at the least been handled to death or at the very worst, there have been additions which make the food last longer on set! Meat is regularly oiled up to look juicy, sauces and stews get a dash of white corn syrup to look glossy and delicious, etc. The gummy-bear pancakes on my website were generously coated with silicon spray so they wouldn’t absorb the syrup too readily! Wraps are most often superglued together, and their stuffing is generally only 1/3 deep (the rest is crumpled up paper towel!). Coffee, tea or bevy’s in general are usually not even real, kitchen bouquet parades as a variety of liquids! So there is a HUGE difference between blog food (which we usually eat, moments after it’s shot) and food styled food! But you needn’t worry about these gyozas, not only are they pretty enough to eat, they were eagerly consumed directly after the shoot, and they were so yummy!

Turkey Gyoza

For original gyoza wrapper recipe, please click here.

Makes 24 gyoza

Ingredients:

  • 120 g AP unbleached flour
  • 67 mL water, boiling
  • pinch of salt
  • cornstarch for dusting
  • 150 g lean ground turkey
  • 5 mL sesame oil
  • 40 g shallots (1 large)
  • 3 g garlic scapes, finely minced
  • 10 g ginger, finely grated
  • 15 g carrot, finely grated
  • 15 mL soy sauce
  • 3 g coconut sugar
  • Butter or grapeseed oil to brown gyoza

Directions:

  1. Combine flour and salt in a bowl. Add boiling water to the flour and salt mixture slowly to make a dough, turn out to a surface and knead for about 10 minutes until smooth. Cut dough into two and roll into a sausage-like roll. Wrap in plastic and allow to rest at room temperature for 30 minutes.
  2. Heat the sesame oil in a pan and sweat out the onions, add the scapes and cook for a minute. Add the ground turkey and cook through. Stir in the ginger, carrot, soy sauce and coconut sugar and cook for a minute. Remove from heat and allow to cool thoroughly.
  3. To make the wrappers, roll each sausage out to a manageable thickness and run it through the KitchenAid pasta roller from #1 to #5.
  4. Cut into 7.5 cm (3 inch) rounds. Wet the edges of each round, spoon 5 mL (1 tsp) of meat filling into the centre and fold in half and seal the edges. I used a handy pleater like this one to get perfect pleats.
  5. Steam each one for 3-5 minutes. When cooked, melt butter or grapeseed oil in a cast iron pan. Pan fry each one on one side only so it is golden and crispy. Serve with your choice of dipping sauce.
  6. Freeze uncooked gyoza on a piece of parchment and once frozen add to a ziplock bag for future use. Frozen gyoza will cook in 3-5 minutes!

One side is crunchy while the other side is soft. They are sooo good!

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