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Archive for the ‘Tapas’ Category

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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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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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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KingMushroomScallops_First

With the holidays fast approaching, I thought I would post a few favourites. I created a “king mushroom ‘scallop'” recipe last year (here) but the pic was awful and I wanted to try the recipe again using Mycryo®, the powdered cocoa butter that sears and seals in flavour. The mushroom ‘scallops’ seared beautifully, just like a real scallop and as I mentioned before, they have an uncanny textural resemblance to real scallops, without the price tag!

Scallops, these days, are outrageously priced and I don’t know why. Costco has a bag of extra large frozen scallops that used to go for about $17 but over the years have snuck up to almost $30 which works out to just less than $3 each! Even though this recipe uses a vegetarian mushroom, you won’t miss real scallops. These tasty little morsels are sitting on a pillow of creamy avocado paste and then drizzled with caramelized shallots, deglazed with a hint of champagne vinegar. The flavours are sophisticated and the presentation is easily eaten by hand, good enough for any upcoming cocktail party, or before a dinner party and they are vegetarian. If you can’t get your hands on Mycryo®, use ghee, or if you wish to make them vegan, use a good quality oil with a high smoke point.

King Oyster Mushroom “Scallops” on Crostini

A KitchenInspirations Original Recipe

Makes 5-6 pieces

Ingredients:

  • 1 tbsp unsalted butter
  • 1 small shallot, finely chopped
  • 60 mL (1/4 cup) champagne vinegar (white wine vinegar works too)
  • 2 relatively thick stemmed King Oyster Mushrooms, cut into 2 cm (0.5 inch) thickness (tops removed and reserved for another recipe)
  • 2 tbsp Mycryo®
  • 2 tbsp avocado paste (recipe here) or pesto
  • 5-6 crostini

Directions:

  1. Melt the butter in a small frying pan, add the shallots and cook until caramelized. Deglaze pan with the champagne vinegar. Scrape into a small bowl and set aside.
  2. Coat the king oyster mushroom slices generously with Mycryo®. Heat the same frying pan until very hot, add the mushroom ‘scallops’ and sear each side until golden and heated through. Remove from heat.
  3. Return the caramelized shallots with vinegar to the pan with the seared mushrooms and coat mushrooms well. 
  4. Prepare each crostini with a good smear of avocado paste or pesto, add one mushroom ‘scallop’ to each toast and spoon caramelized shallots with deglazing sauce over the crostini. Garnish with tiny basil leaves. Serve warm.

Notes:

  • White wine vinegar is a good substitute for champagne vinegar.
  • Fry a little pancetta before melting the butter for added flavour (not vegetarian).
  • Substitute real scallops for the mushrooms (not vegan).
  • Try to get King Oyster mushrooms that are about the same thickness as a good-sized scallop.

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CrispyMacNCheeseWaffleBites_First

Occasionally, I click on a Facebook sponsored post, these waffle bites were one of them. But the photo was not for a recipe, it was just a photo and when I googled the bites the results were quite disturbing (like a train wreck of Mac ‘n Cheese, a total mess), nothing like the image that was sponsored on Facebook! So I put on my thinking cap and came up with this recipe. I basically mixed a serving of waffle batter with 1 serving of macaroni and cheese and sprinkled both top and bottom with more shredded cheese. These are bites so I did not fill the waffle pan, I wanted them small. You need to cook these slightly longer than a normal waffle because you want the cheese to crisp up, it’s the only way they will come away from the pan without leaving a cheesy mess.

CrispyMacNCheeseWaffleBites_4

Delicious Cheesy Morsels

Mac ‘n Cheese Waffle Bites

A KitchenInspirations Original Recipe

Makes 4 small waffles, cut into fourths, about 16 crackers

Ingredients:

  • 1 leftover serving* of your favourite Mac ‘n Cheese (any packaged or homemade will do).
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup AP flour
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 cup of shredded good quality old cheddar (or any good melting cheese)
  • 2 tbsp olive oil

Directions:

  1. Make sure your leftover Mac ‘n Cheese is at room temperature (not cold out of the fridge)
  2. Combine egg and milk and beat well.
  3. Sift flour, baking powder and salt into egg mixture and beat until well combined and thick.
  4. Pour over leftover Mac ‘n Cheese and mix well.
  5. Preheat your waffle iron. Brush both sides generously with olive oil. Add a couple of tablespoons of shredded cheddar to the base, spoon in about 1/2 cup of the Mac ‘n Cheese waffle batter onto the centre and add a couple more tablespoons of the shredded cheddar on top and close the pan.
  6. Waffles need to cook a little longer than normal so that cheese crisps up.
  7. Waffles are cooked when the top of the waffle pan easily peels away from the waffle, although you may need a little nudge to release if cheese is sticking to the iron.
  8. Cut into quarters with a pizza cutter.
CrispyMacNCheeseWaffleBites_2

If you like crispy cheese, you will LOVE these.

Notes:

  • *A leftover serving is basically a 1/2 cup of uncooked noodles and cheese sauce.
  • To make more, simply multiply the waffle ingredients by the number of servings of Mac ‘n Cheese (for example, KD has 4 servings per box, so ingredients would be 4 eggs, 2 cups milk, 2 cups flour, 2 tsp baking powder etc…).
  • I, intentionally did not make these bites the full-size of the waffle pan, I wanted them irregular and smallish.
  • Waffle bites are crispy and not creamy, they are like a giant Mac ‘n Cheese chip.
  • Add chopped green onions for extra flavour.
  • Serve with salsa, a bruschetta topping or greek yogurt or sour cream for dipping.
CrispyMacNCheeseWaffleBites_3

A view of the lake.

I didn't cook the first one long enough and it literally split in half. Perfectly edible but not pretty!

I didn’t cook the first one long enough and it literally split in half. Perfectly edible but not pretty!

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CheeseBall_First

My parents entertained a lot, it’s probably where I get my love for entertaining (read, feeding) friends and family. Mom would make canapés (tiny little sandwiches) and often have a cheese plate for nibblies. Mom’s canapé repertoire was whatever we had on hand, sometimes leftover roast beef, hard boiled egg or even some pickled herring with a dollop of sour cream and a sprig of fresh dill.

Although this post is about a cheese ball, my dear Mom did not make cheese balls for entertaining purposes, they were for late night snacks*! Mom’s cheese mixtures usually consisted of whatever cheese was left over, grated and mixed together with butter (or margarine, in those days). Each cheese mixture was different because she never had the same proportions of cheese leftover.

I believe, I was the first to make an actual cheese ball in my family, the recipe was likely from a one of my beloved Recipes Only Magazines, a quarterly food magazine that premiered in April 1983. It was delivered free to 2,000,o00 Canadian homes in predetermined areas. The inaugural magazine touted “To celebrate the joys of Food and Cooking…Our goal at Recipes Only will be simply to bring you excellence; excellence of recipes based on the plentiful ingredients from Canadian stores and gardens; excellence of presentation based on the best photographs and illustrations our award-winning team…can design…” Well, they did their best considering the timeframe. Dark, moody photos with some but not many relevant props, not like the odd 70’s food photos with weird fabrics (or were they all shower curtains?) thrown in! I’m certain my first cheese ball came from one of the Recipe Only Magazines but I no longer have them all so I cannot be sure (makes for a good story, though).

RecipesOnly

Sadly, I have only saved up to and including Issue 7, November/December 1984,  I also saved Issue 11, from 1985 (which has the index for the first 10 issues) and for some bizarre reason, Issue 24 from October 1987 (by which time, they were charging $1.00 for them). I even saved labels from Bick’s Pickles to send away for a tidy binder to hold my cherished Recipes Only Magazines.

 

We’ve thoroughly enjoyed the more contemporary Potted Cheese at the beautiful Harbour House Hotel in Niagara-on-the-Lake (we often go down during the Christmas Holidays) during a sampling of Local Vintages from 4:00 pm to 5:00 pm each day in the Library Lobby. My cheese ball is not nearly as highbrow as the Potted Cheese but it is very tasty. I would encourage you to create your own with your own blend of cheese, it’s a perfect accompaniment to cocktails on the dock on a lazy summer’s day.

CheeseBall_2

I served the cheese ball with home made toasted sourdough baguette, Mary’s Crackers, cucumbers and celery sticks.

A Tasty Cheese Ball

A KitchenInspirations Original Recipe

Makes 2 8-10 cm (3-4 inch) Cheese Ball

Ingredients:

  • 250 g Cream Cheese
  • 55 g Danish Blue Cheese
  • 50 g Gruyère Cheese
  • 1 green onion, finely chopped
  • 100 g of chopped, toasted nuts, cooled (I used 50 g each of pecans and cashews because it’s what I had on hand).

Directions:

  1. Combine all of the ingredients with the exception of the nuts, in the bowl of a food processor, process until smooth.
  2. Scrape out all of the cheese mixture and divide into two balls. Roll in the nuts to cover completely. Refrigerate or freeze until required.
  3. It’s best to allow the cheese ball to come to room temperature before serving.
CheeseBall_3

*Back in the 1970’s and early 80’s, we would often have a small snack of cheese, bread or popcorn while watching TV. We called it our “Late Night Snack”.

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ScallopKingMushroomHD_FIRST

Spring has finally sprung in Toronto and our weather is finally behaving as it should; the greenery is no longer terrified to show itself and many have already begun their journey into Summer 2015 — the saucer magnolias are spectacular in the hood. The Japanese Cherry blossoms in High Park are still tucked away but a few days of warmth and sunshine should remedy that and they’ll be in full bloom in no time. We had our first drinks on the back patio on Friday and we celebrated with some tasty bites.

Now about these bites, I came upon this discovery quite by accident…I was exploring a recipe for bacon-wrapped mushrooms I saw on Greg’s lovely blog (BTW, exceptional recipe) using King mushrooms and as I was cutting into them, I couldn’t help but think they looked a lot like scallops. So a few days later, I dug out an old favourite recipe I posted in 2008, Grilled Scallop Bruschetta with Avocado Paste — The King mushrooms made a wonderful substitution for the scallops but sadly I didn’t have any of our favourite avocado paste (I freeze it in ice cube trays and then put them into plastic baggies for quick hors d’œuvres). It’s a classy hors d’œuvres for a summer cocktail party that I hope you will give a try. For a vegan version, you can omit the parmesan cheese from the pesto or serve it over the avocado paste as I had intended. The King mushrooms not only look like scallops but cooked well, they even have a lovely scallop-like texture.

ScallopKingMushroomHD copy

King Mushroom “Scallops” on Pesto Crostinis

a Kitcheninspirations Original Recipe

Serves 2

Ingredients:

  • 2 thick King Mushrooms
  • 2 tbsp of your favourite sugary vinegar, or a sauce with a high percentage of sugar (for caramelization) (I used a Baco Noir & Blueberry Balsamic)
  • 1 tsp canola oil (or oil with a high flash point)
  • 4 thin crostini bread, your choice
  • 1 tbsp pesto (please click here for recipe)
  • sea salt

Directions:

  1. Wipe/wash the king mushrooms and dry off well. Cut into 4 thick slices. Marinate the slices in the vinegar for 5-10 minutes. Reserve marinating vinegar.
  2. Toast the bread on both sides and slather with 1 tsp of the pesto on each. Set aside.
  3. Heat a cast iron frying pan until very hot add the oil and heat up. Drop each slice of mushroom onto the hot pan and lower the temperature to medium. You want to cook the mushroom while developing a beautiful caramelization on each side.
  4. Add one slice of cooked mushroom to each avocado slathered crostini. Add the marinating vinegar to deglaze the pan and thicken by cooking it down (shouldn’t take long). Drizzle the pan juices onto each crostini, sprinkle with a little sea salt. Serve immediately.

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