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Archive for the ‘Sauces’ Category

BBQ Sauce_first

The Hungarians have arrived and the “to do” list is finally complete! Just in the nick of time too. We decided to start their visit off with a little welcome party but we all know it’s just my excuse to cook and feed my kin!!! I was fortunate enough to score a sizeable number of vine ripened tomatoes so I decided to make barbeque sauce because JT made a special request for Pulled Pork. The sauce turned out perfectly, sweet, piquant and zesty — cooking it with the pork tenderloin for 5 hours made the flavours all the more richer and balanced the vinegar very nicely. Like any low and slow cooked meal, I made the pulled pork a day in advance because we all know it tastes better the next day!

I’ve geared up a couple of posts for the following weeks, but I may be AWOL depending on how busy things get, so if I miss to comment on your blog or I don’t post, I apologize in advance. Thanks for understanding.

Barbeque Sauce

Makes 1.25 L (42 oz)

Ingredients:

  • 200 g onions, coarsely chopped
  • 50 g garlic, finely chopped
  • 125 mL white vinegar
  • 1.2 kg tomatoes, chopped
  • 30 mL tomato paste
  • 125 mL molasses
  • 50 g sundried tomatoes (not in oil)
  • 1/2 tsp salt
  • 1/2 cup packed brown sugar
  • 1 tsp smoked paprika
  • 1 tbsp of each sweet paprika, cumin, coriander and cocoa powder

Directions:

  1. In a splash of canola oil, sauté onions and garlic until translucent, add dry spices and stir until fragrant.
  2. Add remaining ingredients and stir well. Simmer for one hour or until dark and thickened.
  3. Purée until smooth and press through a fine sieve.
  4. May be kept in the refrigerator for 3-4 days or freeze for 3 months.

BBQ Sauce

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AppleChutney_First

There is nothing like the push of having extended stay visitors to open your eyes to see all the deficiencies in your home. Case in point, several years ago I filled a few cracks on one of my kitchen walls and then I painted over the patches but since the rest of the wall was about 4 years old, the paint dried a slightly different colour and the wall looked patchy in certain lights. It was on my to do list f o r e v e r! So a couple of weeks ago, after I filled in a few new cracks, bought a new can of paint (when did paint become SO expensive?) I finally repainted the entire wall. A fresh coat of paint really freshens up a room. Of course, once I started filling in cracks all over the house and painting, there was no stopping me…it turned into a two-day project. But then it’s another thing off the list.

Recently we had James, a long-time college friend of JTs over for an Indian dinner and I made my new favourite Jamie Oliver Chicken Tikka Masala recipe along with Palek Paneer, the best Naan ever and a few condiments, pickled carrot and this delightful Apple Chutney. I am certain that James, who is a renovator, was too polite to say anything about my patchy walls but I kept the lighting low anyway!

What are some of the nagging to do’s on your home maintenance list?

AppleChutney

Sweet, tangy with a little bit of heat.

Apple Chutney

A KitchenInspirations Original Recipe

Ingredients:

  • 1 Granny Smith apple (about 165 g)
  • 165 onion, coarsely chopped
  • 80 g dates, coarsely chopped
  • 10 g fresh ginger, grated
  • 3 tbsp white balsamic vinegar
  • 1/8 tsp cloves
  • 70 mL water
  • 1 tbsp Sweet Apricot Chili Sauce
  • 1/4 cup Coconut Sugar

Directions:

  1. Combine all the ingredients in a heavy bottom sauce pan and cook on medium heat until onions have caramelized and the sauce is thick but still have texture.
  2. Cool. Serve at room temperature.
  3. Store in the refrigerator for 1 week or freeze.

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SweetChiliSauce_First

Has spring arrived where you are? It sure hasn’t over here, in fact there is very little sign of it. Yes, we can be grateful that the snow has finally melted and that it hasn’t snowed in any measurable quantity for a few days, but these temperatures are killing us. Since I’ve begun my morning walks through High Park again (8km most mornings) it’s been so cold that I’m still wearing my long down-filled coat, hat, gloves and a balaclava around my neck at the ready when the howling wind rudely slaps my face. I’m ready for spring. With these cold temperatures, I’m still craving warming foods like my dear friend Sissi’s Dried Apricot and Chili Jelly. If you don’t know Sissi, she is an experienced cook with a passion for the Far East. Her recipes are uncomplicated and her writing style is elegant and beautiful and that’s something because English isn’t even her first language! I’m always drawn to Sissi’s recipes because she combines flavours that hit my palette perfectly. And she enjoys similar foods and textures that I do. Please visit Sissi’s blog for the original recipe because she has generously provided more details than I am providing.

Sweet Chili Sauce with Dried Apricots

Makes 250 mL sweet chili sauce

Ingredients:

  • 175 g dried apricots
  • 150 mL +100 ml cider vinegar
  • 100 g red Thai chili peppers
  • 200 g sugar
  • 50 mL water
  • 1/2 teaspoon salt
  • 1/2 package pectin in powder (25 g)

Directions:

  1. Bring 150 mL vinegar to a boil and add the apricots to soak for 30 minutes.
  2. To a small food processor, add the hot peppers (discard the stalks and seeds) and the soaked apricots and pulse to chop reasonably finely.
  3. Combine the remaining ingredients (including the additional 50 mL vinegar) and boil 20 minutes,stirring constantly.
  4. Sprinkle the pectin over the surface and cook 10 more minutes, mixing well.
  5. Transfer the hot jelly into the sterilised jar or jars and cover with lid(s). Allow the jar to cool and refrigerate. If your jars are smaller (I used one 250 mL jar) you will want to process them as you would any canning project. I popped my single jar into the fridge and will use over the next month or so (or I will freeze for later use).
This is a very hot sauce.

This is a very hot sauce.

Notes:

  • I had intended on reducing the sugar but believe me, it NEEDS the sweetness because these peppers are HOT!
  • This is an excellent condiment but use conservatively as it is VERY HOT.

 

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GlutenFreeCheeseSauce_1

Whether you’re gluten intolerant, just want to cut back or perhaps you have friends who are — this is a perfect sauce to have in your back pocket. Toss it on some pasta, zucchini ‘pasta’ or dress up some steamed cauliflower, you’ll be surprised at how good it is! I’m using my tried and true lentil purée for the thickener and boy does it thicken! And the cheese creams up with it perfectly — I used cheddar, but you can use whatever cheese you prefer. You’ll have to watch this sauce because it thickens very quickly and can become too thick when it cools down, so serve it hot. I hope you love this sauce as much as I do.

Gluten Free Cheddar Cheese Sauce

Ingredients:

  • 1/2 cup cooked puréed lentils
  • 1/2 cup skim milk
  • 60 g grated sharp cheddar cheese
  • 1/4-1/2 tsp salt to taste
  • Pinch of cayenne pepper (optional)

Directions:

  1. Cook milk and puréed lentils until smooth, thick and creamy.
  2. Add cheese and stir until smooth and melted.
  3. Season with salt, pepper and cayenne to taste.
GlutenFreeCheeseSauce

This is a really creamy sauce

Serving suggestions:

  • Serve over cooked macaroni garnish with Parmesan and broil for a minute until cheese is melted and bubbly. Garnish with chopped green onions and enjoy!
  • Pour over steamed broccoli or cauliflower.
  • Use as a base on pizza.
  • Make this into cheddar soup (although that would be very decadent!)
Screen Shot 2015-03-13 at 11.16.26 AM

Based on 4 servings

Screen Shot 2015-03-13 at 11.17.40 AM

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MeatlessBalls_intro

You may recall that several months ago I did some food prep for the Global Morning Show showcasing a new cookbook Toronto Cooks; 50 Toronto Restauranteur chefs gave up their signature recipes for this beautifully photographed cookbook and they are the actual recipes that they serve in their restaurants without any intentional omissions! I had the privilege of making Chef Rocco Agostino’s Spicy Meatballs and although the meatballs were out of this world, they were slightly on the heavier side than I like to eat so when I saw Lorraine’s Vegetarian Bean and Quinoa Meatballs recipe, I was all over it! Because I wanted an Italian flavoured ball I used only her base ingredients and the flavourings from Chef Rocco’s incredible recipe. Thank you Lorraine, you’ve come up with another winner! The meatless balls are tender with great texture from the bulgur (a swap I made due to an over processing error on my first test).

One of the key, flavour-building ingredients is Chef Rocco’s Bomba. Sadly I was not able to find the recipe online, so I am not going to post it. Bomba is a combination of raw vegetables, brined artichokes, Italian chili peppers as well as a few other flavourful ingredients, ready-made can be purchased at specialty stores or better yet, buy the Toronto Cooks cookbook, it’s the best Toronto Restaurant cookbook you’ll find!

Spicy Vegetarian Meatballs with a Rich Tomato Sauce

For the original recipe, please click here,

Ingredients, Tomato Sauce:

  • 15 mL (1 tbsp) olive oil
  • 200 g (1 small sweet onion) onion, finely diced
  • 10 g (3-4 cloves) finely chopped garlic
  • 680 mL puréed San Marzano tomatoes, with a little water to rinse out the jar
  • 1/2 tsp baking soda
  • 1/4 cup chopped fresh basil leaves
  • 125 mL (1/4 cup) Bomba
  • salt to taste (be careful because the Bomba can be salty)

Directions, Tomato Sauce:

  1. Heat a large dutch oven with 15 mL olive oil.
  2. Add the onions and sauté until translucent. Add the garlic and cook for about 1 minute. Add the tomato purée, baking soda and simmer for five minutes.
  3. Add the chopped basil, Bomba and simmer until dark and thick. You may cool and refrigerate at this point.

Ingredients, Meatless Balls:

  • 15 mL olive oil
  • 130 g onion, peeled and chopped
  • 1 clove garlic, finely chopped
  • 2 tsp dried oregano
  • 10 g dried wild dehydrated mushroom powder
  • 125 mL roasted red pepper, puréed
  • 45 mL (3 tbsp) Bomba
  • 1 cup grated Parmesan grams?
  • 30 g (1/4 cup) ground almonds
  • 2 eggs
  • 124 g 1 cup breadcrumbs
  • 136 g raw bulgur (yields 2 cups cooked) 170 g bulgur yields
  • 65 g dry red kidney beans, cooked as per package directions and chopped roughly
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped finely
  • 1/4 cup fresh chives, chopped finely
  • 1/4 cup fresh basil, chopped finely

Directions, meatless balls:

  1. Add oil to a hot frying pan and cook the onions until translucent. Add the garlic and cook 1 minute. Cool completely.
  2. In a large bowl, add the cooked bulgar, chopped cooked beans and onion mixture and mix with a fork. Add the roasted red pepper purée, Bomba, Parmesan, ground almond and bread crumbs and mix in well with the fork. Taste for seasoning (taste now because you won’t be able to when you add the eggs) and add salt and pepper as required.
  3. Slightly whisk two eggs and incorporate into the mix.
  4. Fold in the fresh parsley, chives and basil.
  5. Refrigerate for 30 minutes.
  6. Preheat oven to 400F. Bake meatless balls for 30 minutes, turning occasionally.
  7. Cool completely and refrigerate until required.
  8. Reheat sauce. Reheat meatless balls for 20 minutes at 300F..
BakingMeatlessBalls

These are the little guys baking.

MeatlessBalls_1

Don’t let them fool you, these are very filling meatless balls.

SobeysCardinalMeatsBunker

I was so pleasantly surprised the other day at the grocery store when I saw my own work on the packaging! I worked a full week on these easy to assemble, ready made foods.

Notes:

  • Although I do love quinoa, I substituted bulgur here because I had over processed my first recipe test and it resulted in a pasty texture so instead of chucking the whole thing, I added bulgur. My husband loved the texture so when I made the second batch I simply substituted it altogether.
  • This recipe is about texture as much as it is about flavour, although it’s not meat, the texture has a great bite to it.
    I found reheating the meatless balls in the sauce softened them up too much so I heated them in the oven 300F for 15-20 minutes.
    As most dishes like this, it’s best the next day so I always make it one day before I needed it.

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Baked Onion_3

It’s like a globe of caramelized deliciousness.

I’ve been having so much fun and yes, it’s work and it’s wonderful. I even have a real styling gig booked and I’m super excited about it…5-6 solid days. It’ll be grueling  because we’re shooting around 50 shots in a week! I’ve already practiced some of the dishes to make sure the day goes smoothly. It’s for a line-up of proteins for home meal replacements using 9  fully cooked products in 4-5 applications each. I had to come up with the usage suggestions based on the client’s parameters (I actually had to come up with 10 each – 90 in total and from the 10, they selected 4-5 that I’m making during that week). It was fun but challenging in coming up with the ideas because I didn’t want just ordinary options. They all had to be relatively easy to put together, few ingredients that “Mom” would have easy access to and meals that come together in less than 30 minutes because “Mom” is super busy.

In the meantime, I thought I’d share a couple of photos that although I was assisting, the wonderful stylist allowed me to style entirely on my own. They were published this past spring by Viva Magazine Online.

Foodfeature_viva_spring2014-2

Rustic Breakfast Pizza

Foodfeature_viva_spring2014-7

These were incredibly delicious.

This is a pdf of the Foodfeature_viva_spring2014, we did all the food in this issue. I cooked most of it and the food stylist plated it, the only one I had next to nothing to do with was the duck confit. The photographer is Arash Moallemi, please click here to see his work.

I don’t often get the pleasure of watching specialty cable channels like Food Network Canada because we cancelled our cable service 2 years ago and now use a digital antenna. I could go on line to watch, but many of these channels now put advertising into the shows and you are unable to fast forward like the old VCRs and I no longer have the patience to watch it through. About 2 weeks ago, I was at someone’s house with cable TV and we watched Laura Calder’s French Food at Home. She made a few recipes that I would consider ‘keepers’ but this one really stood out for me so I made it at the cottage as a light lunch and rest assured I will be making this beautiful dish again and again. Next time, it’ll be an appetizer for a dinner party. I hope you enjoy it, it infuses the house with a gorgeous fragrance as it bakes and because it bakes on such a low setting, it won’t warm up your house in the middle of the summer. I hope you enjoy it too. Please click here for the original recipe because I made some alterations.

Baked Onions with Dijon Tarragon Vinaigrette

Makes 4 whole onions, serves 4.

Ingredients:

  • 4 ordinary cooking onions
  • 1/4 cup EVOO
  • 1/4 cup white wine vinegar
  • 1 tbsp mayo
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil from roasting the onions
  • 1 tsp finely chopped tarragon
  • Good grind each of pepper and sea salt

Directions:

  1.  Pre-heat the oven to 425 F.
  2. Add 1/4 cup Extra Virgin Olive Oil to a small Dutch oven.
  3. Remove only the exterior skin of each onion and cut the stem side flat. You want some skin left on the onion for presentation. Sprinkle with sea salt.
  4. Nestle the onions into the olive oil and bake uncovered  for 15 minutes at 425 F.
  5. Lower the oven temperature to 250F and cover the dutch oven with a lid or foil. Continue to bake for 2-3 hours or until the onion is extremely soft.
  6. Combine the white wine vinegar, mayo, Dijon mustard and olive oil and whisk well. Stir in the chopped tarragon and a good grinding of salt and pepper.
  7. Spoon a little bit of the baked olive oil in the centre of a plate. Put each onion on top of the baked olive oil.
  8. Cut the onion skins in about 4 places and peel back to reveal the creamy goodness. Drizzle the tarragon dressing over each serving.
  9. Serve warm with Crostini or just as is and wait for the accolades!
Baked Onion_1

The onion breaks down and becomes wonderfully soft and sweet.

 

Baked Onion_2

We were at the lake when I made them.

Notes:

  • Laura cautioned against using olive oil because she didn’t want the flavour to over power the delicate sweetness of the onion, I did not find that it did.
  • Laura placed her onions on little piles of sea salt, I didn’t have any so I did not employ that method.
  • Laura used a raw egg in her dressing, I used a tablespoon of mayo instead.
  • The baked olive oil is packed with flavour so save the left overs to make a very yummy salad dressing.
  • An additional serving suggestion is to serve it with a Gruyère crisp but I didn’t have Gruyère  at the lake.

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Our Easter menu included a traditional ham and I’m always looking for ways to jazz up the same-old, same old so when I discovered I had a good nub of fresh horse radish in the refrigerator, I knew it was destined for glory on the Easter Table! I found this recipe from Food Network Canada and it really was as easy as it reads! I just eyeballed the vinegar, added a pinch of sugar and pulsed until I got a nice consistency for the horse radish. This is not a sauce, it is your typical grated horse radish.

Horseradish_2495

Don’t let being home made deceive you, this is one powerful condiment!

Home-made Horseradish

Ingredients:

  • 1 nub of fresh horse radish root (mine was about 10 cm around 4 inches), peeled and chopped into smallish cubes
  • 3-5 tbsp Cider vinegar
  • 1 tsp Sugar

Directions:

  1. Add the chopped horse radish to your mini food processor and pulse to get a coarse grate.
  2. Add Cider vinegar and white sugar and pulse further, adding a bit more cider vinegar until you achieve a nice fine grate for the horse radish.
  3. Serve immediately or store in the fridge.

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