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Archive for the ‘Sauces’ Category

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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BalsamicPearls_1867

Perfectly formed balsamic spheres

Are you an experimental cook? What I mean by that is, do you instinctively gravitate toward unusual recipes, perhaps ones that push you out of your comfort zone? Using ingredients and techniques that are new to you and perhaps don’t always work out the first, second or even third time you try it? You may have guessed that I am, to a fault. Like a dog with a bone. I won’t stop until I get it right and even then, I may likely never make that recipe ever again! You will wonder why and to that I say, why not? I simple check it off my list and move on. This might be such a recipe.

I cannot recall where or when was the first time I saw Balsamic Pearls or caviar but I do recall being instantly smitten, my only problem was that I was not able to find the jelling ingredient Agar Agar, until recently! And I found it in the most unlikely place, my local health food store! It was an arm and leg to purchase, but fortunately it’s a big enough bag that I can make several batches.

What reminded me of these little gems was one of my shopping trips for Food Styling Assisting at a very fancy (read expensive) organic food store in north Toronto called Harvest Wagon; they temptingly have the most gorgeous display of vinegars and oils directly beside the cash desk…no time to even give it a second thought, unless you look at the prices! I suspect people who shop there really don’t look at the prices anyway! It is there that I spotted the balsamic pearls and it was there and then I decided that I HAD to make them!

My dear friend and Inspiration of All Asian foods, Sissy from With a Glass has used Agar Agar for many desserts she allures us with over the years. It is a seaweed based jelling agent that does not liquify when heated up (unless it’s boiled); unlike gelatine which melts (like in my French Onion Soup Pillows).

Pre-directions for all flavours:

  1. At least 30 minutes (but not overnight) before you wish to start making your pearls, fill a tall, thin glass with vegetable oil and put into the freezer to cool. It’s best to have a tall glass so that when you drop the pearls into it, the pearls have a long way to fall through the super cooled oil before they hit the bottom. This is very important because if the pearls don’t have sufficient time to cool down, they will fall to a puddle at the bottom of the glass. Trust me. You can strain the oil and reuse it, so don’t worry about tossing it.
Slightly larger than caviar, these tiny pearls pack a to of flavour.

Slightly larger than caviar, these tiny Balsamic pearls pack a lot of flavour.

Balsamic Pearls

Makes a generous table spoon or more of tangy balsamic pearls.

Ingredients:

  • 2 tbsp water
  • 3 tbsp balsamic vinegar (not glaze)
  • 1 tsp agar agar
  • 1-2 cups of vegetable oil in a tall glass

Directions for balsamic pearls:

  1. In a small saucepan mix the water with the balsamic vinegar then add the agar agar and place on medium to medium low heat, stirring constantly until it comes to a boil.
  2. Cook this mixture on a very gentle boil for 4 minutes, stirring often.
  3. When the 4 minutes are up, remove the pan from heat and allow the liquid to cool to about  50° C (122° F), but try not to let it fall below 41° C (105°F), if it does, you can reheat, stirring constantly until it melts again.
  4. Remove the chilling oil from the freezer and place in a comfortable working area. Using the culinary syringe, draw up the balsamic liquid (try to get most of it), and drop by single droplets into the chilled oil. They will sit slightly suspended on the surface and then fall gently through the chilled oil to the bottom. If the pearls are cooled enough, they will have set and be beautiful little pearly jewels, if they did not set you will have a puddle at the bottom of the glass; strain the puddle out, put the oil back in the freezer and re-melt the puddle in the saucepan.
  5. When you have used up the liquid, strain the pearls out of the oil into a fine sieve and rinse with cold water. It’s best to store the pearls in the liquid that they were originally made from, so top off the storage jar with balsamic vinegar.

These Wasabi pearls are not as green as I had hoped.

Wasabi Pearls

Makes a generous table spoon or more of wasabi pearls.

Ingredients:

  • 1/4 cup water
  • 1 tsp agar agar
  • 1 tsp wasabi paste (the powder does not work well in this case)
  • 1-2 cups of vegetable oil in a tall glass

Directions for wasabi pearls:

  1. In a small saucepan mix the water with the agar agar and place on medium to medium low heat, stirring constantly until it comes to a boil.
  2. Add the wasabi paste and mix well (try not to breath too close, it’s a very strong and stinging smell).
  3. Cook this mixture on a very gentle boil for 4 minutes, stirring often.
  4. When the 4 minutes are up, remove the pan from heat and allow the liquid to cool to about  50° C (122° F), but try not to let it fall below 41° C (105°F), if it does, you can reheat, stirring constantly until it melts again.
  5. Remove the chilling oil from the freezer and place in a comfortable working area. Using the culinary syringe, draw up the wasabi liquid (try to get most of it), and drop by single droplets into the chilled oil. They will sit slightly suspended on the surface and then fall gently through the chilled oil to the bottom. If the pearls are cooled enough, they will have set and be beautiful little pearly jewels, if they did not set, you will have a puddle at the bottom of the glass; strain the puddle out, put the oil back in the freezer and re-melt the puddle in the saucepan.
  6. When you have used up the liquid, strain the pearls out of the oil into a fine sieve and rinse with cold water. It’s best to store the pearls in the liquid that they were originally made so mix a scant teaspoon of the wasabi paste with water and store the pearls in it.
A lovely sweet flavoured pearl.

A lovely sweet flavoured pearl.

Pomegranate Pearls

Makes a generous table spoon or more of pomegranate pearls.

Ingredients:

  • 1/4 cup pure pomegranate juice (don’t use syrup here)
  • 1 tsp agar agar
  • 1-2 cups of vegetable oil in a tall glass

Directions for pomegranate pearls:

  1. In a small saucepan mix the pomegranate juice with the agar agar and place on medium to medium low heat, stirring constantly until it comes to a boil.
  2. Cook this mixture on a very gentle boil for 4 minutes, stirring often.
  3. When the 4 minutes are up, remove the pan from heat and allow the liquid to cool to about  50° C (122° F), but try not to let it fall below 41° C (105°F), if it does, you can reheat, stirring constantly until it melts again.
  4. Remove the chilling oil from the freezer and place in a comfortable working area. Using the culinary syringe, draw up the pomegranate liquid (try to get most of it), and drop by single droplets into the chilled oil. They will sit slightly suspended on the surface and then fall gently through the chilled oil to the bottom. If the pearls are cooled enough, they will have set and be beautiful little pearly jewels, if they did not set you will have a puddle at the bottom of the glass; strain the puddle out, put the oil back in the freezer and re-melt the puddle in the saucepan.
  5. When you have used up the liquid, strain the pearls out of the oil into a fine sieve and rinse with cold water. It’s best to store the pearls in the liquid that they were originally made from, so use pomegranate juice.
These are very smoky indeed. I wish I had given them a bit of heat with sriachi

These smoked paprika pearls are very smoky indeed.
I wish I had given them a bit of heat.

Smoked Paprika Pearls

Makes 2 table spoons or more of smoked paprika pearls.

Ingredients:

  • 1/4 cup water
  • 1 tbsp red pepper paste (I used sweet)
  • 3/4 tsp liquid mesquite smoke
  • 1 tsp agar agar
  • 1-2 cups of vegetable oil in a tall glass

Directions for smoked paprika pearls:

  1. In a small saucepan mix the water with red pepper paste and smoke, then add the agar agar and place on medium to medium low heat, stirring constantly until it comes to a boil.
  2. Cook this mixture on a very gentle boil for 4 minutes, stirring often.
  3. When the 4 minutes are up, remove the pan from heat and allow the liquid to cool to about  50° C (122° F), but try not to let it fall below 41° C (105°F), if it does, you can reheat, stirring constantly until it melts again.
  4. Remove the chilling oil from the freezer and place in a comfortable working area. Using the culinary syringe, draw up the red pepper liquid (try to get most of it), and drop by single droplets into the chilled oil. They will sit slightly suspended on the surface and then fall gently through the chilled oil to the bottom. If the pearls are cooled enough, they will have set and be beautiful little pearly jewels, if they did not set you will have a puddle at the bottom of the glass; strain the puddle out, put the oil back in the freezer and re-melt the puddle in the saucepan.
  5. When you have used up the liquid, strain the pearls out of the oil into a fine sieve and rinse with cold water. It’s best to store the pearls in the liquid that they were originally made from, so mix a small amount of water and smoke (2 tbsp water and splash of liquid smoke).

Tips:

  • I used Mitoku, Kanten Flakes (Agar); the package instructions indicate that 1 tablespoon will set 1 cup of liquid. As fyi, I also tried 2 tsp of Agar Agar into 1/4 cup liquid and found the pearls way too stiff, reducing the Agar Agar to 1 tsp worked out perfectly.
  • The Agar Agar binds with your liquid only when it is added to a boiling liquid and for the pearls to cool sufficiently you must wait until the temperature falls to  50° C (122° F) and then you must act quickly because it starts to set at 41° C (105°F) so there isn’t much time to drop the little droplets (it sets at room temperature, refrigeration is not required). Work in small batches so that your liquid doesn’t set before you have time to use it up to make the pearls.
  • I used a culinary syringe, but an icing bag fitted with a very small end could work too, although I did not try it.
  • Not every liquid can be turned into pearls because there are other things to consider which are far beyond my chemical knowledge so if you are interested in turning something not listed here into pearls, I would do some research.
  • It’s important to follow the directions closely otherwise your experiment will fail, I tested each one to make sure it works. This was my third attempt with Balsamic, second attempt with wasabi and on from there with the other flavours.
  • Don’t drop too large pearls because they won’t have time to set in the oil. My best pearls were about 2 mm (1/8 inch) in diametre, ones that ended up being about 5 mm (1/4 inch) became deformed because they didn’t have time to set as a pearl.
  • My glass was was 12 cm (4.5 inches) high with about 10 cm (4 inches) of oil, so if you have a taller glass with more oil, your pearls can be larger.
Aren't you curious about how I plan to use these little pearls?

Aren’t you curious about how I plan to use these little pearls?

our-growing-edge-badge

My friend and fellow bunny lover Genie from over at Bunny, Eats, Design suggested I post this in Our Growing Edge, a monthly blogging event to encourage us to try new food related things. Kindra from California Cavegirl Kindra is the host for this month’s event. If you have a blog and you are eating or cooking something new this month, click here to join.

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Several years ago we dined in a lovely bistro in the heart of the financial district downtown Toronto called Forte Bistro and Lounge. JT had read about Chef Greg Argent in one of our foodie magazines and he knew right away we had to experience his cooking! Sadly, the restaurant is no longer around but the delicious memories of Chef Argent’s cuisine still lingers on.

A delightful combination of rich broth and caramelized onions in a perfectly bite-sized pillow.

A delightful combination of rich broth and caramelized onions in a perfectly bite-sized pillow.

One such dish was the unique French Onion Soup Dumplings ($11): a tender pasta dumpling filled with braised veal broth and gruyère cheese; what made this tasty dumpling so unusual was the surprise of the explosion of veal glacé that would fill you mouth with flavour after biting into the tender pasta, immediately reminding you of French Onion Soup! I have tried many times to recreate this wonderful dish without success and then Chef Argent revealed his ‘secret’ when I asked how he does it. Today I will share with you the secret of the tasty, unassuming little dumpling, but you must swear never to speak of it again! Although the recipe is laborious, I urge you to make a batch to serve as an amuse bouche or little hors d’œuvres at your next Super Bowl party (you may freeze uncooked dumplings on a parchment lined sheet lightly dusted with flour and then put them into a zip-lock bag), you will not only thank me for the wonderful compliments your lucky guests bestow upon you, you may even wish to send me gifts!😉

Did you figure out the 'secret'?

Did you figure out the ‘secret’?

French Onion Soup Pillows

makes 60 single bite pillows

Ingredients for the broth:

  • 0.5 kg (about 1 pound) Beef bones or oxtail bones
  • 130 g (about 4.5 oz) sweet onion, thinly sliced
  • 1 tsp merlot salt (from my friend Kristy at Eat, play, love; our family food adventures)
  • 600 mL water, divided
  • 1 bay leaf
  • 1 tbsp cooking sherry
  • 3 g (a scant teaspoon) powdered gelatine (agar agar will not work here)
  • 1 cup caramelized onions (please click here for a great recipe)
  • Home made pasta dough or 60 square won ton wrappers (for a great pasta dough recipe, please check out Chicago John’s kitchen)
  • Gruyère cheese to garnish

Directions for the broth:

  1. Preheat oven to 350°F 177°C. Put a 11.5 cm x 21.5 cm (4 1/2″ x 8 1/2″) metal loaf pan into the freezer.
  2. Sear the beef bones well on high heat. Remove from pan and set aside. Deglaze the pan with 1 tbsp cooking sherry or port. Add the onions to the pan and sauté for a minute or so on the residual heat from searing. Spread the onions out evenly on the bottom of the pan. Return the beef bones to the pan and nestle into the onions, add the merlot salt, bay leaf and 300 mL water. Cover with tin foil and roast in the oven for about 1 hour, checking occasionally to make sure the water hasn’t evaporated, top up as needed.
  3. Remove pan from oven and remove tin foil. Add an additional 200 mL water and boil on the stove top until liquid is reduced to about 150 mL (about 5 oz). Strain through a fine sieve and press as much liquid out of the cooked onions as possible.
  4. Set aside about 60 mL (1/4 cup) of the stock and cool. Keep the remainder stock on a soft boil.
  5. Stir the gelatine into the cooled stock until melted. Add the boiling stock and stir well. Allow to cool to room temperature and pour into the super cooled loaf pan. Refrigerate until set.
FrenchOnionSoupPillows_1960

You can develop a little assembly line to speed up the process!

An unexpected, rich, delicious soup explodes in your mouth when you bite into each pillow.

An unexpected, rich, delicious broth explodes in your mouth when you bite into each pillow.

Directions for assembling the pillows:

  1. Roll out the pasta dough to #4 thickness on the Kitchenaid Pasta roller (less than 1 mm or 0.125 inch). Using a 6-7cm (2.5″ -2.75″) oval cookie cutter, cut out the ovals to make both sides of the pillows.
  2. Remove the jelled broth from the fridge and cut into 0.5-1cm (0.25″-0.5″) rectangles.
  3. Onto each oval, more or less centred, add one jelled broth rectangle and about 1/4 tsp caramelized onion. Wet your finger and run a wet bead along the outer edge of the pasta oval. Turn up both sides of the oval and squeeze the edges together to bind — you don’t want these pillows to burst open when boiling.
  4. Lightly flour a parchment lined baking sheet and add each finished pillow to it so as not to touch each other. Freeze and bag frozen pillows into a zip lock bag or container. Use as many as needed.
  5. Bring an appropriate  amount of salted water to a boil. Add frozen pillows and boil until they float to the surface. Remove with a slotted spoon onto a clean dish cloth to drain off water. Present on a Chinese soup spoon and garnish with a small amount of finely grated gruyère cheese. Brûlée the cheese until it is golden and crispy. Serve immediately.
FrenchOnionSoupPillows_1950

The Brûléed Gruyère cheese taste just like the burnt bits on a French Onion soup bowl.

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Last fall we had my lovely niece and her beaux for the weekend; Laura recently graduated from Western University with her degree in Law and she is articling in Toronto. I wanted to make a traditional Hungarian dinner because they had never had Hungarian food. I had intended to follow the recipe verbatim, but I just couldn’t help myself and did end up changing it a slight bit. The result was wonderful and JT thought I finally got it right, the way he remembered my dear Mom to make this tasty dish. The original recipe is from Ilona Horváth’s “The Traditional Hungarian Kitchen” cookbook, published originally in 1996.

Although this recipe takes 2-3 days to prepare, there is little kitchen time as most of it is in the marinade. The finishing is relatively easy. The original recipe was made entirely in a dutch oven but I’ve modified it to a slow cooker because I was not able to be at home the day we wanted to have it. The gravy is a tangy, creamy gravy balanced with the addition of caramelized sugar, but it is NOT SWEET. The julienned carrots and parsnips add texture and natural sweetness. The meat comes out fork tender and you really don’t even need a knife to eat it.

HungarianVadasHus_1176

The tangy gravy goes perfectly with the sweet carrots and parsnips. Sorry the photo is so hot, it was night when I shot this.

Vadas Hus; Hungarian Wild Meat revisited

Serves 4-6. This recipe takes 2-3 days to prepare.

Ingredients:

  • 800 g (1 3/4lb) eye of round or good stewing beef, whole
  • 50 g  bacon (pancetta works)
  • 2 tbsp canola oil (the Hungarians would use lard here)
  • 2 tbsp all purpose flour
  • 10 g (scant tablespoon) sugar
  • 1 tsp white vinegar
  • 2 tsp dijon mustard
  • 3/4 Non-fat Greek yogurt (or sour cream)
  • 100 g (about 1 cup) julienned carrots
  • 100 g (about 1 cup) julienned parsnips
  • 1-2 tbsp cold water

Ingredients for the marinade:

  • 50 g (about 1/2 cup) grated carrots
  • 50 g (about 1/2 cup) grated parsnips
  • 1 small onion chopped roughly
  • 1 L  (about 4 cups) water
  • 5-6 black peppercorns
  • 2 bay leaves
  • salt to taste
  • 2 tsp white vinegar

Directions:

  1. Tidy up the meat by removing any excess fat and membranes. Allow to come to room temperature.
  2. To prepare the marinade, cook the carrots, parsnips and onion in 1 L water with black pepper, bay leaves and salt until half cooked. Add the vinegar and cool to room temperature. Pour over the meat and refrigerate 2-3 days turning every so often. Remove the black peppercorns.
  3. Remove the meat from the marinade and dry completely, bring to room temperature. In a large dutch oven, heat the canola oil and cook the bacon and reserve, add the meat  to the bacon oil and sear each side well.
  4. In the meantime, pre heat the slow cooker on high and add the original marinade, reserved bacon and bay leaves. Once it is warm add the seared beef and cook until beef is tender (3-4 hours) turning often.
  5. Remove the meat from the slow cooker and allow to rest. Discard the bay leaves. Strain the vegetables from the slow cooker (reserve the liquid) and add to the dutch oven, sprinkle with flour and fry to brown lightly. Slowly add the reserved marinade liquid and stir to thicken.
  6. In a small sauce pan, melt the sugar until it is golden in colour (not dark) and then mix with a couple of tablespoons of cold water, pour into the thickened vegetables in the dutch oven. Simmer for 5 minutes and add the remaining 2 tsp vinegar and Dijon mustard. Purée the entire gravy adding the yogurt or sour cream with an immersion blender until very smooth. You can run this through a fine sieve for a very smooth gravy. Keep warm.
  7. Boil the remaining julienned carrots and parsnips until cooked but there is still a slight bite to them. Strain and keep warm.
  8. Slice the meat into 1 cm or 1/2″ slices and plate over the puréed gravy, top with the julienne parsnips and carrots. Garnish with flat leaf parsley.
  9. Serve with Hungarian Bread Dumplings.
HungarianVadasHus_1179

JT loves it when I pan sear the gombocz in butter and it becomes crispy and delicious!

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As you know I’m a free agent at this particular juncture in my life and although I am keeping my ear to the ground and looking actively for work in my field, I am pretty realistic about the prospects out there and I’m keeping an open mind. The support from my blogging peeps is phenomenal and I thank you for your interest and offer to help! I am constantly touched and surprised by the generosity and kindness of, for all intensive purposes, strangers! It is because of you I am keeping my mind open for alternative opportunities, one such opportunity became a reality just two weeks ago.

About a year and a half or so ago, I had the good fortune to be invited to a taping of Top Chef Canada, Season 3 and there I met with Lucie Richard, Toronto-based Food Stylist with whom I chatted extensively about her craft. At that time, she very generously offered to have me ‘assist’ on one of her photo shoots. Two weeks ago it came to fruition and I assisted on a National Brand ice cream shoot. You cannot imagine how excited I was!

Ice cream is one of the most difficult things to shoot because of the very short window of opportunity before it begins to melt. I was thrilled to experience such a challenging product with one of the best in the field; Lucie was kind and generous with her advice and patience and she taught me an incredible volume of information on shooting ice cream. The tricks of the trade tend to be quite personal and what one stylist does may not necessarily be exactly what another does, so experiencing variety is key to coming up with your own tricks of the trade. The client has very specific expectations in what the characteristics of the ice cream should look like so you really need to know what you’re doing.

We used dry ice to super cool the tools, we worked in small batches for short periods of time, constantly re-freezing the ice cream so it doesn’t glaze over in the melting process. And the studio was kept very cool with air conditioning so I brought a sweater and I even brought gloves in case I needed to warm my hands. Of course, the work is fast and furious and there is no time to be cold.

The trends 15-20 years ago was to use ‘fake’ product. Ice cream was a highly guarded secret recipe of shortening, food colourings and inclusions. Today, most companies want the real deal and that in itself presents some interesting opportunities. And then there is Photoshop®, which has at times saved this incredible craft. We even took Photoshop into consideration, shooting slightly brighter and darker versions of the same shot in order to make sure we have what it takes to make the best composite. Of course, the Photoshopers are so skilled and talented, you can’t tell that they have added a little of this and a little of that to make that shot.

The client was very happy with the ice cream photo and we even finished a few minutes early. It was a huge success for me, and gave me the confidence to send out notes to my Food Stylist peeps that I’d love to assist. Who knows, this may become something!

Sadly, blogging is the driver and result of cooking passion; I make recipes for meals that I want to blog about. But we also want to eat the food I blog about. It’s wasteful to make an extra portion just for the blog so either JT or I will suffer with the pretty but stone cold blog version of a dish or eat separately which is what happened with this amazing ‘ravioli’.

uova-da-raviolo_1069

The pasta is relatively thin, so you can see all the good stuff inside!

Some time ago I saw this unique ‘ravioli’ treatment on my friend Celi’s blog (the kitchen’s garden), she was inspired to make this delightful dish after her daughter who works in a very upscale restaurant in Melbourne told her about it. We were at the cottage at the time I read the post and you know how we are unable to divert from plan because of ingredient limitations, so I was itching to make this beautiful dish as soon as we returned to the city.

One thing led to another and it wasn’t until the Friday before Thanksgiving that I finally got it together to make this tasty dish. Thank you Celi, it is exceptional! It’s reasonably fussy so I will have to figure out a way to simplify it so I can make it as a starter for a dinner party. I used John’s recipe (from the Bartolini Kitchen) for the pasta dough (with minor modifications) and Celi’s rough description for the filling. Even JT commented that he would definitely have it again. So it’s a win/win, all the way around. Thank you Celi and John for inspiring me to make this gorgeous dish.

The ravioli is comprised of sautéed spinach, ricotta and parmesan cheese  and the crowning glory is the simple egg yolk enveloped within the light pasta dough. When it is cooked, the yolk is simply warmed so that it becomes thick but remains runny and once it’s broken into, it mixes with the sage brown butter and becomes a delightful sauce over the ricotta, spinach and pasta. This is definitely a winner and will be shared with friends soon.

Ravioli with Egg Yolk and Sage Brown Butter Sauce (uova-da-raviolo)

I forgot to sprinkle additional parmesan on this one, shhhh.

I forgot to sprinkle additional parmesan on this one, shhhh.

Serves 2 with lots of pasta left over (I made additional plain ravioli and filled it with seasoned ricotta and froze them for future use).

Ingredients, for the pasta:

  • 1 scant cup flour
  • 2 egg whites

Directions, for the pasta:

  1. In a food processor, combine the flour and egg whites and process until you achieve a ball of dough.
  2. Allow the dough to rest for 30 minutes.

Ingredients, for the brown butter sauce:

  • 2 tbsp unsalted butter
  • 1 tbsp finely sliced sage
  • 1 clove garlic, finely minced

Directions, for the Brown Butter Sauce:

  1. Melt the butter and cook until it is brown, remove from heat and add the sage and garlic and allow to infuse while making the filling.

Ingredients, for the ravioli filling:

  • 2 whole egg yolks, at room temperature
  • 2 handfuls of spinach
  • 1/4 cup ricotta
  • 1 roasted garlic, puréed (I used a fork)
  • 2 tbsp Parmesan Cheese, and 1 tbsp for garnish

Directions, for the ravioli filling:

  1. In a small frying pan, sauté the spinach with a splash of EVOO until wilted, set aside to cool.
  2. In a small bowl, mix the ricotta, roasted garlic and 2 tbsp parmesan cheese. Taste and season with salt as desired.

Directions, for assembly of the ravioli:

  1. Heat a large deep pan of salted water to a steady boil.
  2. Roll out four thin sheets of pasta about 10-15cm in diameter (4-6″) (I used #5 on my Kitchenaid Pasta Attachment, but I think #6 would have worked very well too).
  3. In the centre of two of the pasta sheets, add a mound of spinach and on top of that add 1/2 the ricotta mix. Make a divot in the centre and add the room temperature, raw egg yolk. Place the second sheet on top and push out any air and seal the edges well. Cut this into a shape or leave it rustic.
  4. In the meantime, reheat the brown butter sauce on low.
  5. Boil the large ravioli for 2-3 minutes or until the pasta is completely cooked but leaving the egg yolk runny. Serve with the hot brown butter sauce and parmesan cheese for garnish. If you have a few extra sage leaves, add them as garnish too.
  6. Enjoy while the yolk is still runny.
uova-da-raviolo_1074

The egg yolk oozes out and mixes with the brown butter very nicely.

uova-da-raviolo_1072

We had these for lunch, for appetizers I will make them smaller and use small egg yolks!

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