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Archive for the ‘Vegetarian’ Category

Sometimes it’s just the simplest things that are the best. While we were in Spain, we had a lot of tapas, they serve tapas every time you order a glass of vino. Sometimes it is as simple as delicious olives, or sometimes it’s a little ham sandwich. While we were in Granada, we slipped into this adorable little bar and ordered a couple of glasses of vino with some tapas. Before we even had our first sip, they brought out a good quantity of homemade potato chips and these little round sandwiches (about 7-10 cm in diameter). If we hadn’t already ordered a selection of cheeses and charcuterie, we would have been done! And they would not have been offended. This is Spain, where a glass of good quality wine is €3.50 (less than $5) AND it comes with food! And there is no expectation of tipping, most restaurants add a small service fee per person so you needn’t worry about it.

We were sitting at home one evening when we decided to have a glass of vino and JT asks what we were having for hors d’œuvres! I had to scramble a bit because I hadn’t pre-made anything for the freezer but I did have some incredible peppers (did I mention how wonderful vegetables taste in Spain?) so I sliced them thinly and sautéed them and presented them with some toasted Spanish pine nuts. They were fantastic! So simple. If you’re serving a crowd, you might want to add a splash of red wine and some sliced chorizo, served with crusty bread of course. This is definitely going into my repertoire because I always have peppers at home.

I haven’t stipulated quantities because it’s what you have on hand. I used about a half of pepper each of the red and yellow and about 1/4 of an onion.

These are some of the sweetest peppers we’ve ever tasted.

Sautéed Peppers with Pine Nuts

A KitchenInspirations Original Recipe

 Ingredients:

  • Red peppers, deveined and seeded, cut into strips
  • Yellow peppers, deveined and seeded, cut into strips
  • Onion, thinly sliced
  • Splash of olive oil
  • Pine Nuts, toasted
  • Salt and pepper to taste

 Ingredients:

  1. Sauté the onions and peppers in a splash of olive oil. Add the chorizo and red wine, if using
  2. Sprinkle with pine nuts, salt and pepper and serve with crusty bread.

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We’re coming up to our last few weeks in Spain and I’m thinking about how to use up all the groceries we bought. I probably shouldn’t have bought a pack of sugar (about 350 g) but it was only about €0.50 so I’m not going to kill myself but I will give an honest go of using some of it. Peanut butter is not a common ingredient in Spain (most likely all of Europe) and is therefore expensive (€6.00 for a 500 g jar) but JT loves the stuff, so we splurged. We’ll be away for about 9 days of the last 18 days in Spain so I wanted to start on my pantry cleanup sooner than later.

I didn’t want to buy another package of butter so I needed a recipe that did not use it. Fortunately, this one is an old favourite, slightly modified to incorporate pantry ingredients. The 30 g portions make a decent size cookie but not large by any stretch of the imagination. The butter is not beaten into the peanut butter (mainly because I didn’t have a mixer) just mixed in well, without too much exertion which makes it an easy cookie recipe. I’ll be definitely keeping this one in my repertoire.

Delicious cookies with just the right amount of chewiness.

Pantry Clean Out Peanut Butter Cookies

A KitchenInspirations Original Recipe

Makes 19 cookies about 30 g each

Ingredients:

  • 250 g crunchy peanut butter (natural, no salt or sugar added)
  • 2 eggs
  • 80 g flour
  • 165 g sugar
  • 3 g salt
  • 50 dark chocolate with sea salt

Directions:

  1. Preheat the oven to 350° F.
  2. Combine the peanut butter and eggs and mix well.
  3. Combine the flour, sugar and salt and mix well.
  4. Add the dry ingredients to the wet and mix well.
  5. Portion out 30 g balls and flatten slightly with your palm. Dot the chocolate pieces onto each one evenly.
  6. Bake for 8-12 minutes at 350° F.

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I always create a menu plan for every week and when we arrived in Spain, it was no different. I like to schedule meals out in a restaurant but if they don’t work out, I also like to have something easy to fix on hand, dried cheese tortellini was one of these things. We had been out for lunch at one of our favourite Italian places and the couple at the table next to us ordered the fried cheese tortellini and I was inspired, they looked so delicious. I have made fried pasta before but used North American dried pasta and it wasn’t good, they were too thick and ended up really hard and difficult to eat so I didn’t bother posting about them. These little gems are different, they are crispy, chewy little parcels filled with cheese! They are wonderful. I tested up a batch of 18 and found them quite successful so I fried up the entire package! I froze them for when we reunite with our dear friends Paul and T from Arizona, they came for a visit in early May. Just pop them onto a parchment-lined baking pan and bake at 350° F for about 10-12 minutes. Serve with salsa, romesco sauce or any one of your favourites. Make sure you make a bunch because they are addictive.

They are crispy and chewy little parcels of deliciousness.

Crispy Fried Cheese Tortellini

A KitchenInspirations Original Recipe

Makes as many tortellini as your package has.

Ingredients:

  • 1 package dry cheese-filled tortellini, cooked through
  • 500 mL high flash-point oil
  • dipping sauce, your choice

Directions:

  1. Heat the oil to 350° F
  2. Fry only 5-6 at a time until golden, place on an absorbant cloth to soak up any excess oil.
  3. Serve warm with your favourite dipping sauce.

Notes:

  • Cook your pasta to slightly overdone, this will provide the best crunch.
  • Cook your pasta in advance so that you can totally drain them and allow them to slightly dry out on a paper towel or parchment (this will prevent the oil from splashing when the water hits it).

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Truth be told, I re-invented some leftover devilled eggs into this deluxe egg salad. The creamy egg yolks made perfectly rich and luscious creamy egg salad. I upped the ante by adding a small, ripe avocado. Winner, winner, egg salad!

I think I’ll make egg salad this way all the time.

Deluxe Egg Salad

A KitchenInspirations Original Recipe

Makes enough for 2 large croissant sandwiches

Ingredients:

  • 4 left over devilled egg halves (see notes on how I jazzed these up), roughly chopped
  • 2 additional hard-boiled egg, roughly chopped
  • 15 mL mayonnaise
  • 5-10 mL lemon juice
  • 2 scallions, finely chopped, plus more for garnish
  • ~10 cm of cucumber, finely diced
  • 1 small, ripe avocado, finely diced
  • Add salt and pepper to taste

Directions:

  1. Combine the devilled egg filling with the additional hard-boiled egg yolk with the mayo and lemon juice, whisk well.
  2. Stir the scallions, cucumber and avocado together, mixing well. Spoon the egg yolk sauce over the eggs and fold in, completely mixing with the eggs.
  3. Serve in a croissant with additional finely chopped scallions as garnish.

Delicious stuffed into a croissant.

Notes:

  • When I made the devilled eggs, I whipped the yolks with mayonnaise, Dijon mustard and room temperature goats cheese and a little finely chopped scallions. Salt and pepper to taste.

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I saw this Nigella Lawson recipe on my friend Mimi’s socials and in reading Nigella Lawson’s description of it made me want to try it. I was able to source the Aleppo pepper flakes at my favourite spice store in Kensington Market, Carlos’ House of Spice. I called it Turk-ish because I altered the recipe somewhat but you can click on the original here.

Creamy and tangy against the rich Aleppo butter sauce.

The Aleppo pepper flakes are not burning hot, there is mild heat but even I can take it so it’s pretty mild. It has a lovely fruity taste that comes through in the nutty brown butter. The tangy yogurt is beautifully mellowed by the brown butter sauce. It’s a lovely dish that is totally guest-worthy.

Turk-ish Eggs

Please click here for the original recipe

Serves 2

Ingredients:

  • 200 mL Plain Greek yogurt
  • 10 g roasted garlic purée
  • 2-4 g Sea salt flakes or kosher salt
  • 30 g unsalted butter
  • 15 mL extra virgin olive oil
  • 2-5 g Aleppo pepper/Turkish red pepper flakes
  • 2 large eggs, cold
  • 10 mL lemon juice, divided
  • 1/2 avocado, mashed with a fork
  • Toasted bread

Directions:

  1. Whisk the yogurt and roasted garlic in a bowl over a bain-marie and gently warm the yogurt, set aside.
  2. Warm two bistro bowls.
  3. Melt the butter and gently cook until the milk solids turn golden brown, remove from the heat and stir in the olive oil, Aleppo pepper flakes, and a pinch of salt. Set aside.
  4. Gently bring a low-sided pan, filled with water to a light boil and turn it down so there are no visible bubbles. Meanwhile, crack each egg into a fine-mesh sieve and allow the loose whites to drain away, slide into a ramekin. Add 5 mL lemon juice into each ramekin with the drained egg. Gently lower each egg into the simmering water and cook until desired consistency (we love runny yolks 3-5 minutes).
  5. To serve, divide the yogurt into the two bowls evenly spoon the mashed avocado into the centre. Place a poached egg on top and drizzle with the Aleppo butter sauce. Serve with lots of toast.

Notes:

  • The addition of avocado is not authentic in this recipe, I had a half that needed using. It was a beautiful creamy texture against the yogurt.
  • If you think two slices of toast will do, make two more, you’ll need it to soak up the yogurt-butter-egg sauce!

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My brother loaned us his cottage for the last week of January. Yes, it is a lot colder up there but it is extremely beautiful with the pristine, sparkling snow and the occasional visit from wildlife. I needed to clean out the fridge before we left and created this tasty and satisfying soup. Pair it with a scone or grilled cheese and you have the perfect winter-time lunch. The measurements are not important here because I was just using up some less-than-perfect produce, it’s just an inspiration for future soups.

JT bought me the KitchenAid Vegetable Sheet Cutter to help me cut down our carbs so I had a lot of zucchini cores leftover which played right into this delicately flavoured soup. I was going to add cream but then I had a very ripe avocado that would meld perfectly into this winter meal.

Celery, Zucchini, and Avocado Cream Soup

A KitchenInspirations Original Recipe

Makes 1.45 L soup

Ingredients:

  • 15 mL EVOO
  • ~ 1/2 a bunch of celery, roughly chopped
  • ~ 1 zucchini, roughly chopped
  • ~ 1 small Vidalia onion, roughly chopped
  • 5-10 sprigs of parsley
  • 1 L chicken stock
  • 1 small Avocado, peeled and pitted
  • Salt and Pepper to taste

Directions:

  1. In a large pot, heat the EVOO, add the celery, zucchini, onion, and parsley, and cook until softened. Add the stock and simmer for 30 minutes or until all of the vegetables are very soft. Add the avocado.
  2. Blitz with your immersion blender or allow to cool and purée with a Nutri Bullet or VitaMix for a smooth and creamy soup. Strain through a fine sieve to remove the celery ‘hairs’.
  3. Serve hot.

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We usually have small quantities of a lot of different produce leftover as we approach shopping day, you know, a little of this, a little of that. That is where this bowl came from — it was an inspiration to use up the small portions of veggies before they were past their prime. The recipe is just whatever you have on hand, so I have not posted actual quantities, but there is no denying that this bowl is a keeper! It’s filled with flavour, texture, crunch against the creaminess of the avocado dressing. 

Lots of flavours and textures make up this tasty bowl.

Green Goodness Bowl

A KitchenInspirations Original Recipe

Ingredients:

  • Greens, shredded
  • a handful of Chickpeas, cooked
  • about half a Mango, small dice
  • 1/2 Avocado, small dice 
  • Cheese, small cubes
  • a handful of Pearl barley, cooked
  • a handful of vinegar coleslaw
  • a couple of good pinches of Sunflower Seeds, toasted

Directions:

  1. Place the greens at the base of the bowl and add each ingredient on top, into its own quadrant, leaving the sunflower seeds to garnish after you have dressed your bowl.
  2. Dress with the avocado dressing (recipe below) and garnish with the sunflower seeds. Serve immediately.

A delicious combination that is satisfying.

Green Goodness Dressing

A KitchenInspirations Original Recipe

Makes enough dressing for 2 bowls.

Ingredients:

  • 1/2 Avocado
  • ~ 15 mL mayonnaise
  • ~ 15 mL greek yoghurt
  • ~ 15 mL lemon juice
  • pinch of tarragon
  • water, to thin

Directions:

  1. Add all of the ingredients with the exception of the water to a tall, thin jar made for your immersion blender and blend until smooth adding water, little by little to make it loose enough to pour.

Notes:

  • It is more flavourful to have sweet, salty and savoury things. 
  • I like to toast the barley for a nuttier flavour when cooked.
  • Alternatives to mango: craisins, raisins, grapes.
  • Alternatives to chickpeas: lobster meat, crab meat, tuna, chopped ham, edamame.
  • Alternatives to barley: rice, bulgar, Isreal couscous, couscous.
  • Additions: peas, corn, diced peppers.
  • Alternatives to sunflower seeds: pepitas, roasted walnuts, roasted peanuts.

 

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It’s been wickedly cold here, and by wickedly cold, I’m talking -21° C or -5.8° F! I have only been able to think about soup. I love brothy soups but JT is not as much of a fan, he prefers creamed soups so I like to mix it up. I had purchased too much broccoli for Christmas day dinner so I had a small crown leftover along with a not-so-perfect-looking romaine, so this recipe was a result of these two leftovers.

Broccoli and Cheddar Soup

A KitchenInspirations Original Recipe

Makes just over a litre of soup

Ingredients:

  • 1/4 Vidalia onion, roughly chopped
  • 15 mL EVOO
  • 1 fist-sized head of broccoli, roughly chopped
  • 1/2 romaine lettuce, shredded
  • 1 L chicken stock
  • 5 cm x 5 cm Parmigiana rind, cut into smaller pieces
  • 30 g of cheddar, shredded
  • Salt to taste

Directions:

  1. In a hot pan, cook the onion in the olive oil until translucent, add the broccoli and romaine lettuce and cook for about 5 minutes. Add the chicken stock and the Parmigiana rind and simmer for about an hour or until everything has softened.
  2. Blend with an immersion blender until smooth. If using a traditional blender, allow to cool a bit so the steam doesn’t blow off the lid.
  3. Serve with some shredded cheddar sprinkled on top.

Notes:

  • The romaine didn’t end up adding much flavour but it did help with thickening.
  • Use vegetable stock if making vegetarian.
  • The Parmigiana also helps to thicken the soup.
  • I used both orange and white cheddar because that is what I had.

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

Zucchini Rösti

A KitchenInspirations Original Recipe

Makes 2 dinner portions or 4 appetizer portions

Ingredients:

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

Directions:

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

Cheesy delicious goodness in every bite.

Notes:

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

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

Cantaloupe Salsa

A KitchenInspirations Original Recipe

Makes about 250 mL salsa

Ingredients:

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

Directions:

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

 

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This post was inadvertantly published on the same day as another, so we apologise if you’ve already seen/been here. Also, this post was written during our first foray out of lockdown.

We have continued to entertain one couple at a time outdoors, keeping well below the allowed maximum of five (outdoors only). Our space allows for four people socially distanced, any more, we’re less than two metres (six feet) apart and we are not comfortable with that.

I try to make meals that are hearty and warm. This is one such dip I made as an hors d’œuveres for friends who came for lunch (the main was JT’s Bœuff Bourguignon). That day in February was 6° C (43° F) outside but our heater warmed our little area to 15° C (59° F) which made it very comfortable with light coats on (in fact, my friend came seriously over dressed and had to peel layers off to be comfortable).

It’s quite romantic eating outside in the winter, and even my naysayer hubby is loving it. In fact, most of the negativeness has come from the men, the women are all over being outside but once the guys experience our little cozy nook, they are sold. Just like this dip, one taste and you’re sold. I make a similar dip using canned crabmeat but I must tell you that this salmon dip is so much more flavourful.

Warm Salmon Dip

A KitchenInspirations Original Recipe

Makes about 375 mL dip

Ingredients:

  • 250 g Cream Cheese, room temperature
  • 1 tsp dill (dried is fine)
  • 2 tsp horseradish (the original recipe called for horseradish cream, but I never had horseradish cream on hand)
  • 20 g red onion or shallot, finely minced
  • salt & pepper to taste
  • 25 g celery, finely minced
  • 150 g canned salmon, without skin or bones. It’s about 1/2 cup, or one can give or take.

Directions:

  1. Combine all of the ingredients and mix well (a light-duty hand mixer is perfect for this).
  2. Season with salt and pepper.
  3. If you are making this for the future, line three 125 mL or half-cup ramekins with plastic wrap.
  4. Divide the mixed dip into the three ramekins pressing into the ramekin so it will retain the shape. Try not to have too many folds so that the plastic comes off easily. Carefully twist the plastic wrap to seal. Place the ramekins in the freezer. Once the dip has frozen to the ramekin shape, remove the frozen dip and label it and return the shaped dip to the freezer until needed. Put your ramekins away.
  5. About 30-40 minutes before serving, pre-heat the oven to 375° F. Remove plastic wrap from the frozen dip and pop the shaped-frozen dip into the original ramekin you used to freeze it. Place on a cookie sheet (it may boil over depending on how full your ramekin was) and bake for 30-40 minutes or until dip is bubbling in the centre.
  6. Remove the baked dip, garnish with a smoked salmon rose and serve with papadams, crostini, crackers or even sliced cucumbers.

A warm, boldly flavoured salmon dip that is perfect for outdoor entertaining.

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I love to cook Asian flavours, particularly in the warmer weather, it just feels right. One such warm and balmy evening I came up with this interesting twist on an old favourite: Thai Green Curry “Risotto“! It’s definitely not traditional so I’ve omitted the cheese because I didn’t like the flavour combination but I have an alt in the notes if you still want cheese in it. It’s creamy, even though I used Jasmine rice and I kept it monochromatic adding only green veggies. It was a definitely a winner!

Thai Green Curry “Risotto

A KitchenInspirations Original Recipe

Makes 2 dinner-sized servings or 4 appetizer servings

Ingredients:

  • 1 small shallot (about 25 g)
  • 15 mL EVOO
  • 60 mL Green Curry Paste
  • 160 g jasmine rice, rinsed well
  • 2 kaffir lime leaves
  • 300 mL chicken stock
  • 100 mL coconut milk
  • 50 g green beans (cut into 1 cm pieces)
  • 150 g bay scallops
  • 50 g frozen peas
  • 2.5 mL lime juice

Directions:

  1. In a small Dutch oven, heat the oil and add the shallots and cook until translucent. Add the kaffir lime leaves.
  2. Add the rice and toast for a minute or so. Add the green curry paste and cook until fragrant.
  3. Pour in the chicken stock about one-third at a time, stirring occasionally, cooking the rice until all’onda. Add the scallops and cook until they are 125-130F or you can panfry them like I did.
  4. Turn down the element and stir in the coconut milk, add the vegetables and heat through.
  5. Add the lime juice to taste. Remove the kaffir lime leaves to serve.

Deliciously creamy “risotto” with the flavours of Thailand.

Notes:

  • I add the lime juice to brighten the flavours without salt.
  • This is neither an authentic Thai nor Italian recipe. I just thought the green curry and jasmine rice lent itself to the traditional dish. This green curry does not have cheese in it but if you want it creamier, try a little cream cheese stirred into the curry right at the end.
  • Use any protein you wish, chicken or shrimp would be great too.

Bay scallops add the perfect amount of sweetness to this flavourful dish.

Note:

  • Rice portion was updated July 17 to reflect two servings.

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Warm Spanakopita Dip

A KitchenInspirations Original Recipe

Makes about 250 mL dip

Ingredients:

  • 15 mL garlic-infused EVOO
  • 30 g shallots, small dice
  • 160 g zucchini, grated
  • 70 g spinach, finely chopped
  • 0.5 g dill weed
  • 50 g cream cheese
  • 70 g Greek feta, crumbled, divided
  • Salt and Pepper to taste

Directions:

  1. Heat the olive oil in a medium-sized pan and sweat the shallots until translucent. Add the zucchini and cook until softened. Add the spinach and wilt completely. Season with the dill and stir well.
  2. Add the cream cheese and stir until it has melted into the vegetables.
  3. Add about three-quarters of the feta and stir well into the warm dip. Reserve one-quarter of the feta for garnish.
  4. Reheat the dip and serve with pita bread.

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Spring came early to Toronto, with warm, sunny days as early as the first week of April! Buds burst on trees and shrubs and we waited with bated breath for the blooms in hopes that we wouldn’t get a spring frost. A good spring always has rain and we’re OK with that as long as we get some sunny days interspersed to keep our mood elevated and this spring was perfect. The rainy days were a touch cooler (still above freezing) but cool enough to crave soup. JT has been a real trouper this winter, eating without complaint, my favourite brothy soups but his true love are creamed soups so I thought I’d create this creamy, tasty soup on a rainy mid-April day. I served this with Cheesy Onion Scones!

Cream of Celery Soup

A KitchenInspirations Original Recipe

Makes about 400 mL soup

Ingredients:

  • 15 mL EVOO
  • 50 g sweet onion
  • 300 g celery hearts, tender leaves included, roughly chopped
  • 50 g cauliflower florets (as a thickener)
  • 400 mL vegetable stock
  • 7.5 mL lemon juice
  • Salt to taste
  • 30 mL table cream

Directions:

  1. Heat the extra virgin olive oil in a soup pan and sweat out the onions until translucent, add the celery and cook on medium/low for about 3 minutes.
  2. Add the cauliflower florets and vegetable stock and simmer until all of the vegetables are soft.
  3. Purée until smooth and taste for acidity and salt, add as required. Keep warm until ready to serve.
  4. Just prior to serving, add 30 millilitres of table cream, stir well.

Celery in North America doesn’t have a strong anise flavour, it’s very mild.

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I am constantly on the lookout for new hors d’oeuvres/finger food that I can insert into my cocktail repertoire. I came across this tasty recipe in early April when I was looking around for something to make with polenta. I loved the crackers because I’ve already made Polenta Fries, Polenta Crisps, and Polenta Choux Pastry. Yotam Ottolenghi’s recipe includes a beautiful tapenade but I didn’t have parsley and I wasn’t going to go out for just one ingredient as we had just stepped into our THIRD State of Emergency Lockdown, so I improvised with baby arugula, and I must say, it’s darn tasty, I may even substitute the parsley with arugula going forward.

Don’t let the dark edges fool you, they are the best part!!!

Polenta Bites with Mediterranean Tapenade

Recipe inspired by Yotam Ottolenghi

Makes about 35 little crackers and enough tapenade for about 6 or 8 crackers.

Ingredients for the Polenta Bites:

  • 350 mL chicken stock
  • 15 mL roasted garlic purée
  • 15  EVOO
  • 2.5 g sea salt
  • 75 g fine cornmeal
  • 40 g finely grated parmesan
  • 5 g chopped chives

Directions for the Polenta Bites:

  1. Prepare a large sheet of parchment paper by spraying it with non-stick spray. Set aside.
  2. Heat the chicken stock with the roasted garlic purée, extra virgin olive oil and sea salt until a slow boil.
  3. Slowly pour in the cornmeal and stir vigorously until all has been incorporated into the water and it is beginning to thicken, add the grated parmesan and chives and cook, stirring constantly until very thick.
  4. Pour the hot mixture onto one half of the prepared parchment and fold the other half over it. Using a rolling pin, roll out to about 2mm thick. Even out the edges (cooks treat) and cut into 3 cm squares. Allow to cool completely.
  5. Preheat the oven to 425° F (I used convection) and bake the polenta bites for 20 minutes. Remove the sheet from the oven and flip the crackers over so that the top is the bottom and the bottom is the top and try to separate the crackers and move them around on the parchment so they bake evenly. Bake for an additional 20 minutes. Cool completely.

Green olives, kalamata olives, artichoke hearts and peppery arugula make a very tasty tapenade.

Ingredients for the Mediterranean Tapenade:

  • 5 Green olives (with pimento)
  • 6 Kalamata olives, pitted
  • 4 quarters Marinated Artichoke Hearts
  • 2 small handfuls of baby arugula
  • 1 green onion about 15 cm long, roughly chopped
  • 30 mL EVOO
  • salt and pepper to taste

Directions for the Mediterranean Tapenade:

  1. Add everything into a small food processor and process until you have achieved the desired consistency.
  2. Serve as a dip or portioned onto each cracker like a canape.

 

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These are super quick and easy to make. They don’t keep well, particularly if your house is a bit humid so plan to bake them just before you want to eat them or if they get a bit soggy, just pop them into the oven to dry them out a bit.

Deliciously crunchy and cheesy crisps.

Cheese Crisps

A KitchenInspirations Original Recipe

Makes about 12-15 crisps

Ingredients:

  • 400 g old cheddar cheese, grated

Directions:

  1. Pre-heat the oven to 400° F. Line a rimmed baking sheet with parchment paper or a silicone matt.
  2. Spread the cheese out on the matt as thinly as possible so that the grated pieces are interlaced.
  3. Bake for 4-6 minutes or until the cheese has entirely rendered and is starting to become golden but not burned.
  4. Carefully remove from the oven and pull the parchment onto a cutting board. With a pizza cutter, cut into wedges. Allow to cool completely. Serve immediately.

Notes:

  • I use a rimmed baking sheet because the oils from the cheese may slide onto the oven and burn.
  • Parchment may burn so a silicon matt is preferred.

 

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We had Friends over outside for dinner in early December and they brought this dip as contribution toward dinner, it was wonderful so I asked for the recipe; unfortunately I don’t know where it’s from.

Warm Spinach and Artichoke Dip

Makes about 200 mL

Ingredients:

  • 250 g of cream cheese softened
  • 30 mL mayo
  • 15 g each Parmesan and old cheddar shredded, mixed
  • 15 mL Roasted Garlic
  • 65 g artichoke hearts chopped
  • 60 g blanched spinach drained and chopped

Mix all above and place in lightly greased pan and top with shredded mozzarella. Bake at preheated 350° F for about half an hour.

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Caramelized Onion and Lentil Soup

Serves 2 (about 400 mL)

Ingredients:

  • 150 g sweet onion, sliced thinly
  • 15 mL EVOO
  • 100 g dry red lentils
  • 500 mL beef or vegetable stock
  • 1 bay leaf
  • Gruyère crisp for garnish.
  • 2 g salt
  • Water

Directions:

  1. Caramelize the onions with olive oil with a little salt.
  2. Cook the lentils with the bay leaf in the stock until soft. Remove the bay leaf, discard.
  3. Combine the caramelized onions with the cooked lentils and purée until smooth, adding a little stock until desired consistency is achieved.
  4. Serve in French onion soup bows garnished with the cheese crisp.

Notes:

  • You can eat the crisp like a cracker, or you can crumble it into the soup for texture and flavour.

A creamy, hearty soup that will help keep you warm on these chilly winter days.

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Winter means soup weather to me and I’m always trying to change it up from the regular repertoire. This soup was developed to use some excess cilantro before it bit the dust. Cilantro haters, please move along, nothing to see here!

The bright green colour is joyful, don’t you think?

Broccoli, Avocado and Cilantro Soup

A KitchenInspirations Original Recipe

Serves 2-4

Ingredients:

  • 300 g broccoli
  • 70 g sweet onion
  • 30 mL olive oil
  • 1 avocado
  • 15 g cilantro
  • 1 tbsp green curry paste (or to taste)
  • 250 mL coconut milk (not the cream)
  • 250-375 mL chicken stock
  • 15 mL roasted garlic purée
  • Splash of fresh lime juice
  • Salt to taste

Directions:

  1. Chop broccoli and onion into medium-small pieces and coat generously with olive oil. Roast at 375° F until tender.
  2. Combine the roasted broccoli, onions, avocado, cilantro, green curry past, coconut milk, about half of chicken stock and roasted garlic puree and blend until very smooth, adding more chicken stock at achieve the desired viscosity for the soup. Push the soup through a fine sieve into a medium-sized pot and re-heat on medium-low.
  3. Season to taste. Serve hot garnished with small roasted broccoli florets and cilantro.

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I have been meaning to create a recipe for a vegetarian Bolognese sauce forever, not because we’re vegetarians but because it’s good to mix it up with a vegetarian meal every so often. JT always asks me what’s for dinner with bated breath so he could look forward to it; when he asked about that day, he looked slightly disappointed. He actually said he was lowering his expectations so he wouldn’t be disappointed because he adores Bolognese and couldn’t imagine a mushroom version would/could be better. Boy was he wrong! Dinner was pretty silent that night, mostly because he couldn’t shovel the food in fast enough! After he finished he said that it was significantly better than he thought it would be. That’s one for the good guys.

If you’re vegetarian or vegan and you’ve been missing the rich, flavourful meaty bolognese, this recipe is for you. The mouth-feel is similar, particularly if you don’t pulverize the mushrooms and walnuts too much. But it’s the slow and low cooking that brings out all of the flavours.

Mushroom Bolognese

Serves 2 generously

Ingredients:

  • 30 mL EVOO
  • 1/2 carrot, finely diced
  • 1/2 celery rib, finely diced
  • 1/2 shallot, finely diced
  • 1 large portobello mushroom cap, finely chopped
  • 2 white mushrooms, finely chopped
  • 50 g walnuts, chopped
  • 125 mL milk or cream
  • 125 mL white wine
  • 10 mL puréed roasted garlic
  • 250 mL passata of San Marzano tomatoes
  • 15 mL tomato paste
  • 15 mL Hungarian Sweet Paprika Paste
  • Pinch of baking soda (see notes)
  • Pinch of sweet smoked paprika
  • Sea salt to taste
  • Pepper to taste
  • Parmigiana

Directions:

  1. Heat the oil in a small, enamel skillet. Add the carrots, celery and shallot and cook until semi-soft.
  2. Add the mushrooms and walnuts and cook until most of the mushroom liquid has evaporated. Add the milk or cream and cook until it has evaporated. Do the same with the wine.
  3. Add the remaining ingredients and stir until well combined. Season with salt and pepper to taste.
  4. Pour into a slow cooker or crockpot and set to high and cook for 2-3 hours.
  5. Serve on al dente (homemade) pasta of choice garnished with freshly grated parmigiana.

Notes:

  • I used portobello and white mushrooms because that is what I had on hand, a mixture of wild mushrooms would be delicious too.
  • Baking soda chemically changes the PH of things, tomatoes become much less acidic (I even throw a pinch into my coffee, it literally changes coffee from acidic to alkaline!), I prefer to use baking soda than to add sugar, which many do.
  • I used a slow cooker because our stove is gas and I prefer not to have an open flame on for a few hours. If you don’t care or have an electric stove, feel free to simmer in the same pot on the stove but do simmer.
  • I’m not sure how non-dairy milk will flavour the dish so if you’re vegan, omit the milk or cream.
  • I used walnuts because I like their meaty texture and earthy flavour, pecans would be a good alternative.
  • I whipped together the pasta using 1 egg and as much flour that it can absorb, then I ran it through the Kitchenaid pasta maker from 1 to 7. Then I hand cut the pasta into irregular widths and lengths. The fresh pasta is really worth the effort, it’s so much lighter than store-bought dry pasta.

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Thai Basil Eggplant

Mid last month, I made a batch of Mulligatawny Soup and had some leftover eggplant, so I searched for a recipe for Thai Basil Eggplant that reminded me of a delicious dish served by a hole in the wall Ma and Pa shop when I worked in the corporate world. This one fits the bill.

Thai Basil Eggplant

Serves 2

Ingredients:

  • 250 g Japanese or Chinese eggplants
  • 45 mL toasted sesame oil, divided
  • 5 g roasted garlic puréed
  • 5 g toasted sesame seeds
  • Good handful of basil leaves, plus more for serving
  • 30 mL unseasoned rice vinegar
  • 10 mL soy sauce
  • 15 mL Sweet Thai Chili Sauce

Directions:

  1. Chop the eggplant into eighths. Heat 30 mL sesame oil in a large pan and cook the eggplant chunks until slightly golden and somewhat soft in the centre, about 6-8 minutes.
  2. Add the garlic purée and sesame seeds and toss to coat well. Add the basil leaves and cook until wilted.
  3. Stir the vinegar, remaining sesame oil and soy sauce into the sweet Thai chili sauce and mix well. Drizzle half of the sauce into the eggplant and cook stirring often until the eggplant has entirely softened.
  4. Serve hot with the remaining sauce drizzled over it and additional Thai Basil leaves as garnish.

I never said it was authentic Thai.

 

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Way back in 2009, I blogged about this recipe from the LCBO magazine, Leek and Mushroom tart but I didn’t have a photo of it. It’s quite a tasty tart, particularly if you use puff pastry as the base. It’s definitely not something we eat often so I thought I’d splurge and reblog about it. It makes a lovely brunch dish.

LCBO’s Leek and Mushroom Tart

Makes one tart 35.5 cm x 11.4 cm x 2.5 cm (14″ x 4.5″ x1″)

For the original recipe, please click here.

Ingredients:

  • 375 mL Evaporated Milk or heavy cream
  • 2 cloves garlic, peeled
  • 1 large egg
  • Salt and freshly ground pepper
  • 30 g unsalted butter
  • 250 g mixed mushrooms (shiitake, porcini, cremini, oyster etc.), stems removed where necessary and thickly sliced
  • 1 medium wild leek cleaned well and cut into thin slices
  • 30 mL white wine
  • 2.5 mL chopped fresh thyme
  • One 35.5 cm x 11.4 cm x 2.5 cm tart shell, partially baked
  • 2 long slices of prosciutto, or 4 small rounds, cut or torn into smaller bits

Directions:

  1. Preheat oven to 350°F (180°C).
  2. Place Evaporated Milk or heavy cream and garlic cloves in a large pot over medium-high heat. Bring to a boil then turn the heat down to low and simmer gently for 25 minutes or until milk is flavoured with the garlic and reduced to 250 mL and garlic is very soft. Set aside to cool. Remove garlic cloves, mash with a fork and return to cream. When cool add egg and beat until uniform. Season with salt and pepper.
  3. Heat 15 g butter in a skillet over medium-high heat. Add mushrooms and sauté for 2 to 3 minutes or until browned. Season with salt and pepper to taste and scrape into a bowl.
  4. Add the remaining 15 g of butter to pan and heat over medium heat. Add leeks and sauté for 1 minute or until they are softened. Add wine and thyme to pan and cook, stirring, for 1 minute more or until leeks are limp and the liquid has evaporated. Remove from heat.
  5. Arrange mushrooms and leeks in the tart shell and pour milk over top (making sure that mushrooms and leeks peep through the cream.
  6. Top with prosciutto (this will get very crispy).
  7. Bake for 30 minutes or until set and lightly golden. Allow to cool 10 minutes before serving.

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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 just love Asian flavours, particularly in the summertime. The food is light, fresh and easy to eat on these endless, hot, muggy, summer days. I’ve made quick-pickled daikon in the past as a garnish but this time I wanted something that will serve a few meals. I love Nami’s no-nonsense approach to authentic Japanese food so her blog Just One Cookbook is generally my go-to and this was no exception. I did make a minor change by omitting the heat and reducing the sugar (even though she warned against it). I love the fresh crunch of this daikon pickle. But be warned, the daikon odour will penetrate everything and it is potent! I put the Lamp Berger on every time I open the jar!

Pickled Daikon

For the original recipe, please click here.

Makes about 500 mL

Ingredients:

  • 454 g fresh daikon, julienned thinly
  • 45 g sugar
  • 30 mL rice vinegar
  • 5 mL mirin
  • 2 g salt

Directions:

  1. Combine all of the ingredients in a tightly sealable container (you may wish to double bag it because it really stinks up the refrigerator).
  2. Mix well. Seal the container and place in the fridge for 2 days.
  3. After 2 days, rinse well and strain. Sterilize a jar and add the daikon to the jar, seal and refrigerate. Will keep for about 1 month.

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We are always looking for ways to eat healthier, reduce the amount of sugar and carbs in our diet. I cook a lot of Asian flavours, particularly in the summertime, but unfortunately many of the store-bought sauces have a lot of sugar. Case in point, a popular brand begins its ingredient listing with, wait for it, SUGAR! So in an effort to be healthier, I came up with this recipe.

Low Carb Hoisin Sauce

Makes about 125 mL sauce.

Ingredients:

  • 30 mL Low Sodium Soy Sauce
  • 9 g almond flour (see notes)
  • 10 g erythritol (see notes)
  • 2.5 mL rice vinegar
  • 2.5 mL toasted sesame oil
  • 2 g white soybean paste
  • 2 g garlic
  • 15-30 mL water

Directions:

  1. Combine everything but the water in an immersion blender and blend until smooth.
  2. Transfer to a small saucepan and cook over low heat until it has thickened and darkened. Whisk in the water to the desired consistency.

Notes:

  • Instead of almond flour, you may use tahini (reduce or omit sesame oil) or smooth peanut butter.
  • Erythritol is a sugar substitute that apparently does not spike blood sugar levels. See this article.

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My friend David of Fine Dining at Home (blog on hiatus) put me onto this recipe on his instagram; it looked absolutely delicious, so, then and there, I decided I wanted to make it. I renamed the recipe mille-feuille lasagna because the number of layers reminded me of one of my favourite pastries. I won’t lie, this is a labour-intensive recipe, but then again, what lasagna recipe isn’t? I will say that it is well worth the effort. The homemade pasta is so delicious, light and somewhat crispy. The spinach and basil layers against the creamy béchamel and the stringy mozzarella are divine! Don’t skip the resting and searing step, it really makes the recipe.

Mille-Feuille Lasagna

For the original recipe, please click here.

Makes one 21.6 cm x 11.4 cm (4″ x 7″) loaf pan, about 6 servings

Ingredients:

  • 300 g Spinach, blanched
  • ~50 g basil, blanched
  • 125 mL passata
  • 15 mL tomato paste
  • 15 mL roasted garlic, puréed (fresh is fine too)
  • 300 g mozzarella, ground

Directions:

  1. Combine the spinach and basil and wring out the water well. Set aside.
  2. Combine the passata, tomato paste and garlic and mix well. Set aside.

Ingredients for the Béchamel:

  • 30 g butter
  • 40 g flour
  • 500 mL milk, warmed

Directions:

  1. Melt the butter in a medium, heavy-bottom pan. Whisk in the flour and mix well. Cook on medium-heat for 2 minutes.
  2. Slowly add the warm milk and whisk. Whisk the sauce until smooth and creamy. Cool completely.

Ingredients for the Pasta:

  • 1 large egg
  • 125 g Flour (“00”)
  • Salt

Directions:

  1. Add the egg to the small bowl of a food processor and whisk. Add the flour and salt and pulse until it forms into a soft dough.
  2. On a lightly floured surface, knead gently a few times until it comes together into a smooth ball. Cover in plastic wrap and allow to rest in the refrigerator for 30 minutes.
  3. Using a pasta maker, create 12 sheets that are #8 thickness on the kitchenaid pasta maker. Cook the sheets in salted boiling water for 1 minute or less. Cool in an ice bath, remove and dry off.

Ingredients for the Spinach Pesto Sauce:

  • 150 g spinach and arugula
  • 30 g ricotta or cream cheese
  • 30 g pesto
  • 200 mL milk or cream
  • Salt to taste

Directions:

  1. Blanch the spinach and arugula, immerse in ice water to stop the cooking. Wring out as much water as possible.
  2. Place spinach, arugula, cheese, pesto and milk into a bullet and purée until smooth. Season to taste.
  3. Press through a fine sieve into a heatproof container, set aside.

Final Assembly:

1. Line a loaf pan with parchment paper, it will make it easier to pull out.

2. Add one pasta sheet to the base, follow with

    • A thin layer of spinach,
    • Another pasta sheet
    • A layer of passata
    • Another pasta sheet
    • A layer of béchamel
    • Another pasta sheet
    • A layer of cheese
    • Another pasta sheet

3. Repeat until all the ingredients have been exhausted ending with a pasta sheet and cheese on the top.

4. Bake in a 350° F preheated oven for 50 minutes or until cheese has entirely melted and béchamel is bubbling.

5. Allow to cool completely. When cool, wrap tightly with plastic wrap and refrigerate 24 hours.

6. To serve, cut into 5-6 slices and reheat in the oven. Then sear one side on a non-stick frying pan.

7. Serve on a bed of warmed spinach pesto sauce (recipe above) with a little crème fraiche.

The pasta crisps up on the seared side to give you a wonderful crunch against the creamy textures of the cheese and spinach and basil layers. 

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We have been watching America’s Test Kitchen to help us fall asleep, taking our minds off the news and the ugly reality of late. This recipe was on Season 20 and I was taken right away. We love lemon and this one definitely ticks a lot of boxes, it’s not sickly sweet and it IS sooooo lemony. If you like lemon, I urge you to make this tasty treat. Note that I did not love their pastry recipe so I substituted my tried and true Viennese Pastry recipe.

I decided to brulée the top just as my favourite French Bistro does with their Tarte au Citron (which incidentally takes two days to make!)

Lemon Olive Oil Tart

Please click here for the original recipe from America’s Test Kitchen.

Makes about six 8 cm pastry shells with a total of 300 mL lemon curd filling

Ingredients for the pastry:

  • 145 g all-purpose flour
  • 60 g sugar
  • 2 g salt
  • 114 g unsalted butter at room temperature
  • 1 egg yolk
  • ½ tsp pure vanilla
  • 1 tsp finely grated lemon rind

Pastry Directions:

  1. Preheat oven to 350°F
  2. Put all ingredients into a food processor and process JUST until the dough sticks together (over-processing will cause tough pastry). Divide into six even discs and refrigerate for 30 minutes.
  3. Lightly flour your board and roll out the pastry to fit your preferred pan (I used 8 cm round pans). Dock the bottom with a fork several times.
  4. Blind bake the crust 30 minutes or until golden. You may need to reshape the pastry, mine got all puffy and misshapen because I didn’t refrigerate long enough and it was a super hot day.

Ingredients for the curd:

  • 70 g sugar
  • 10 g AP flour
  • Pinch of salt
  • 2 large eggs plus 1 large yolk
  • lemon zest of one lemon
  • 130 mL lemon juice
  • 40 mL extra-virgin olive oil

Directions for the curd:

  1. Add all of the ingredients to a small, heavy-bottom pan and cook on low heat until it is 160F, and just slightly thickened.
  2. Strain through a fine-mesh sieve for a velvety finish. Refrigerate with an oiled parchment placed on top to prevent a skin.
  3. Pour into the prepared, hot shells and bake for 8-12 minutes until the centre jiggles a bit.
  4. Allow to cool completely before serving.
  5. Sprinkle with sugar and brulée the top, just as you would with crème brulée.

A tangy, tasty, lemon treat.

Notes:

  • Fresh lemon juice is essential for a clean, lemony flavour.
  • ATK felt that the olive oil helps the lemony flavour shine better than butter.

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Caramelized Onion Tart with Brûléed Gruyère

KitchenInspirations Original Recipe

Makes one 20 cm (8 inch) tart. Serves 4 as a main course or 6 as an appetizer course.

Ingredients:

  • 240 g sweet onions, thinly skiced
  • 15 g butter
  • 15 mL cognac
  • 2 large eggs
  • 30 mL milk
  • Pinch of nutmeg
  • 60 g gruyère cheese, grated
  • Salt and pepper
  • 1 single pie crust, blind baked

Directions:

  1. Preheat oven to 375° F.
  2. Heat the butter in a pan until melted, add onions and cook until caramel in colour. Deglaze pan with cognac, set aside.
  3. Whisk to combine eggs, milk, nutmeg and season.
  4. Spread cooked onions into the pie crust evenly, pour in the egg mixture and bake for 10 minutes.
  5. Cover the tart with Gruyère and continue to bake until cheese is melted and somewhat brûléed. Cover crust with foil if getting too dark.
  6. Allow to stand for 5 minutes. Serve hot.

Almond Flour Pie Crust

Makes one 20 cm (8 inch)  pie crust.

Ingredients:

  • 100 g almond flour
  • 8 g psyllium husk, ground
  • 30 g unsalted butter, cold
  • 30 mL egg whites
  • 20 g toasted sesame seeds
  • Salt

Directions:

    1. Preheat the oven to 375° F.
    2. Add everything but the sesame seeds to your food processor and pulse to make a soft dough. Remove and gently kneed in the sesame seeds.
    3. Roll between 2 sheets of parchment paper to fit a 20 cm (8 inch) tart pan. Press into the pan and up the sides evenly. Dock the pastry well.
    4. Blind bake the tart shell for 12-15 minutes, covering the sides if they bake too quickly.

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How are you? It’s a question that has gained more substance than it garnered in the past. We used to ask it in passing, often not even thinking about the answer, which was usually, “fine”. Our answers have become more thoughtful because now we are genuinely asking. Making sure everyone is “fine” is the only way of taking care of one another at this time.

I honestly miss cooking for my friends and family. Oh sure, I’ve baked a few care-packages, but it’s not the same as sharing a meal you’ve laboured over with love. Sharing your home, a meal, or a drink with people you love. This blog also allows me to share, I thank you for kind words and support during this unparalleled time. So how are you?

I’ve been cooking a lot. It makes my day more interesting and we really look forward to the meals which have become more of a focus these days. It also makes me think of all the wonderful times we’ve shared meals with friends and family.

Several years ago we met up with friends in Almeria, we were staying one night and then driving to my cousin’s flat in San José. We stumbled upon Joseba Anorga Taberna quite by accident and had one of many memorable meals that time in Spain. One of the tapas we ordered was a seared scallop in a creamy corn velouté and it was incredibly delicious. The unexpected combination of sweet corn and sweet scallops hit our tastes perfectly. I filed it in my recipe vault in my head and in 2018, I recreated the dish and it did not disappoint.

Scallop wrapped in Iberian bacon bathed in a corn emulsion

Fast forward to our 2020 Spanish adventure to one of our favourite tapas tabernas in Almeria where we had a marvellous creamy rice dish with mushrooms. It was delicious, creamy, cheesy and absolutely more-ish. Upon our return to Toronto, I wanted to recreate the dish but I had scallops and corn on my mind, so I reinvented it.

Creamy Mushroom Risotto from Casa Paquita in Almeria.

I had also filed a wonderful cauliflower risotto recipe that my friend David (Fine Dining at Home) posted in 2012. He recreated a Heston Blumenthal recipe where Heston made a really flavourful stock using the cauliflower end cuts and I wondered if corn-stock would have a similar effect on the risotto. It sure did! Of course, because my dish had scallops in it, I skipped the cheese and used the creamed corn velouté from the stock to add more creaminess to the disk. You could also add a splash of cream or butter.

Creamy Corn Risotto with Bay Scallops

A KitchenInspirations Original Recipe

Serves 2 for a main course or 4 for an appetizer course.

Ingredients:

  • 200 g frozen corn see notes)
  • ~250 mL water
  • Pinch of salt
  • ~250 mL chicken bone broth (or the amount that would yield 500 mL corn broth in total)
  • 1 tbsp olive oil
  • 75 g sweet onion, finely minced
  • 10 mL roasted garlic purée
  • 120 g La Bomba Rice
  • 30 g clarified butter
  • 200 g bay scallops

Directions:

  1. To make the corn broth, bring the frozen corn, water and salt to a simmer for 15 minutes. Allow to sit for 20 minutes. Strain and reserve both the corn and broth separately. Reserve 70 g corn kernals, set aside.
  2. Add the chicken bone broth to the corn broth to make 500 mL stock and heat to a simmer.
  3. Purée the cooked corn (minus the 70 g) from the corn broth and press through a fine sieve. Reserve.
  4. Heat the oil in a medium Dutch oven and sauté the onions until translucent. Add the garlic. Add the dry rice and toast, stirring for 2-3 minutes.
  5. Add the warm broth 125 mL at a time, stirring constantly, adding additional broth as the rice absorbs it. The rice should be tender with a small bite to it and it should be creamy but not soupy. This process will take about 25 minutes. Add the puréed corn and stir well. Turn the heat off, cover and set aside.
  6. Dry the bay scallops well. Heat the butter in a cast-iron frying pan, add the scallops to the pan but do not crowd, we want seared scallops not steamed!
  7. When the scallops have cooked fully, add to the risotto and stir. Plate.

Notes:

  • Grilled corn would have been better but we were still on lock-down when I made this dish. Grilled corn cobs would have made excellent stock.
  • Bacon would have been a nice addition, I had actually forgotten I had some in the freezer, next time.

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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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My dear friend Lorraine Elliott published this recipe while we were wintering in Spain. It’s not super hot in Spain this time of year and we prefer it that way because we are not fans of extreme heat or crowds. I like to choose simple recipes that can be baked in the oven to warm the kitchen up a bit. The moment I saw this recipe, I knew I had to make it. Unfortunately, I couldn’t source Halloumi in our little village or even the big supermarket in the city so I used a Spanish Manchego. It was delicious! A perfect lunch with a tomato side salad.

It’s similar to Spanakopita but not really.

Spinach, Feta and Manchego Pie

Makes a pie about 12 cm x 25 cm x 3 cm.

Serves 4-6 people

Ingredients:

  • 2 sheets of puff pastry, defrosted in the refrigerator overnight
  • 400 g frozen spinach, defrosted in the refrigerator overnight
  • 100 g sweet onion, finely sliced
  • 20 g roasted garlic, puréed
  • Pinch of nutmeg
  • 120 g Greek feta, crumbled
  • 80 g of Manchego, grated
  • 15 mL milk, divided

Directions:

  1. Once the spinach has defrosted, squeeze out as much moisture as you can.
  2. Preheat the oven to 400° F. Line a loaf pan with parchment paper.
  3. Roll out one sheet of the puff pastry to about 2 times the size of your pan. Insert it into the parchment-lined pan and dock it with a fork.
  4. Press a sheet of foil into the pan to hold the sides of the pastry up. Add some weight to avoid it from rising too much. Bake for 25-30 minutes or until lightly golden.
  5. In the meantime, sauté the onion until translucent, add the spinach and break it up to incorporate the onion evenly. Stir in the roasted garlic purée and nutmeg. Transfer to a bowl.
  6. Add the cheese to the spinach and stir until entirely combined. Season with salt and pepper to taste.
  7. Roll the second sheet of pastry to the size of the pan. Return it to the refrigerator.
  8. Remove the foil from the baked pastry and spoon the spinach mixture pressing it evenly into the pan.
  9. Brush the top part of all four sides of the pastry with milk. Remove the second pastry from the refrigerator and lay it over the spinach-filled pastry. Press the sides of the top pastry into the spinach-filled pastry.
  10. Brush the top of the pastry with the remaining milk and bake for 20-25 minutes or until golden.
  11. Slice the pie into equal portions, serve piping hot with a little salad.

Note:

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I made this simple breakfast dish for overnight guests in early February. Unfortunately, they had to leave before they could be oven-ready so I popped them into the nuker and presto, done in three minutes! They are super easy to put together the morning of, but I wanted even less kitchen time so I assembled them the night before. To bake quickly, allow them to come to room temperature for an hour before you bake them.

Ham and Cheese Egg Cups

A KitchenInspirations Original Recipe

Serves 4

Ingredients:

  • 6 large eggs
  • 200 g of cooked ham
  • 200 g of grated cheese, divided
  • 50 g of tiny broccoli florets

Directions:

  1. Preheat the oven to 350F.
  2. Spray each ramekin with non-stick spray.
  3. Break the eggs into a medium bowl snd whisk well to break the yolks and combine with the whites.
  4. Add the ham and broccoli florets and mix well. Add the cheese, reserving a small amount to garnish the tops.
  5. Divide the mixture evenly between the four prepped ramekins. Garnish with reserved cheese.
  6. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Or you can nuke them for 3 minutes on high.
  7. Allow ramekins to sit for about 5 minutes before serving. Option to serve: Carefully turn out each egg cup onto a warm plate and turn right-side-up. Serve warm.

Winter has come. But the weather has been really strange because as soon as we have any snow accumulation, it warms up, the rains come and the snow melts.

Notes:

Inclusions are limitless:

  • Smoked salmon, capers, red onion slices, cream cheese.
  • Cooked shredded chicken, roasted red pepper cubes, avocado cubes, sliced onions, roasted corn, shredded jalapeño jack cheese, served with salsa.
  • Roast pork tenderloin, sluced red onions, sliced black olives, roasted red pepper and greek feta served with Tzatziki sauce.

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We have been doing a lot of entertaining since our return from Arizona. I love feeding my friends, it really does make me happy. A few weekends ago we had a marathon weekend entertaining on Friday, Saturday, Sunday AND Tuesday! Fortunately, I was able to plan ahead and make a few things for a couple of the dinner parties considering both friends had gluten-free requirements. First, I made a batch of the original recipe with almonds then I recalled that my dear friend’s hubby is a nut-hater (the food kind) so I created a chocolate version of the recipe. It was wonderful. I served them with coffee.

The snow just doesn’t want to stop.

Gluten-Free Chocolate Tuiles of Sevilla (Tejas Dulces de Sevilla)

A KitchenInspirations Original Recipe

Makes 25 cm x 30 cm (10″ x 12″) sheet, cut to make cookies of various sizes

Ingredients:

  • 1 large egg, at room temperature
  • 95 g sugar
  • 1 tsp pure vanilla
  • 30 mL unflavoured oil
  • 50 g Gluten Free flour (I used this mix)
  • 15 g cocoa powder
  • 80 g milk chocolate chips

Directions:

  1. Pre-heat the oven to 250° F.
  2. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the vanilla and oil.
  3. Sift the gluten-free flour with the cocoa powder and salt together then fold into the egg mixture.
  4. Pour the entire batter onto a parchment-lined cookie sheet and spread out until it is quite thin (about 3-4 mm (about 1/8-3/16 inch) works out to about 25 cm x 30 cm (10″ x 12″). Evenly sprinkle the chocolate chips onto the batter and gently push into the batter.
  5. Bake for 45 to 50 minutes or until evenly baked, turn the pan once about halfway.
  6. While still warm, move parchment onto a cutting board and cut into uneven shapes with a pizza cutter or break into natural shapes after it cools. Transfer parchment to a cooling rack and allow to cool. Cookies will firm up as they cool.
  7. Once cooled, store in an airtight container for about a week, but they won’t last that long!

Notes:

  • I use an offset spatula to spread the batter onto the parchment paper.
  • This recipe will work well with store-bought gluten flour too.

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As you know, we spent just over a month in Arizona again, and our friends house-sat for us. I made these tasty treats for dessert the night before we left, they absolutely loved them. The cornflakes replaced the graham crackers and we didn’t even miss them. I have made these treats a few times since then.

I often get my dessert inspiration from my dear friend Liz, that Skinny Chick Can Bake; this tasty treat came from her but I modified it to be gluten free. Although I’ve never tasted the original version, I can tell you hands down that this one is a real winner! If you like peanut butter and chocolate, give this super easy, tasty treat a go.

Gluten-Free Reese’s Peanut Butter Squares

Makes one 20 cm pan

Please click here for the original recipe.

Ingredients:

  • 45 mL butter, melted
  • 120 g corn flakes, pulsed to a powder
  • 170 g icing sugar
  • 195 g natural peanut butter
  • 6 g sea salt
  • 190 g semi-sweet chocolate chips
  • 15 g butter or vegetable oil

Directions:

  1. Combine everything but the chocolate chips and vegetable oil in the large container of your food processor and process until smooth and comes together.
  2. Press into a 20 cm square pan lined with parchment paper and refrigerate for 30 minutes.
  3. Meanwhile add the chocolate chips and butter or vegetable oil to a microwaveable bowl and melt, stirring intermittently.
  4. Cool slightly and pour over chilled peanut butter pan, spread evenly. Refrigerate for an hour before slicing.
  5. Slice with a warm, dry knife, wiping between slices.

The winter light is quite evident here, but don’t allow that to dissuade you, these are very yummy.

The cornflakes add an incredible texture that make these taste just like Reese’s Peanut Butter Tarts, only better!

Notes:

  • I’ve used a variety of natural peanut butters (no sugar or salt) to make these, including crunchy, with no substantial difference to the outcome of this recipe.
  • To make this recipe vegan, try melted coconut oil. Although I have not tried using melted coconut oil, I’m certain it would work because there is not much in the recipe.
  • Once the recipe initially sets, you can bring the bars to room temperature to serve.
  • Try using other nut butters (such as Hazelnuts) to up the ante!

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Happy New Year! Hope everyone has a wonderful holiday season, spoiling your loved ones! Wishing you a new year filled with joy, good health, good friends and good food! Love from Éva

I do apologize for not being more present with my blogging buddies, but we’ve only just returned from our month-long sojourn in Arizona. We had three sets of dear friends visit us for 5-6 days each during our stay; it was a fun-packed time away, also enjoying our dear friends who currently live in Arizona.

I made this delicious winter stew for friends just before we left for Arizona. It was a perfect way to begin winter. The stew was filled with succulent seafood drenched in a creamy béchamel. And if you’re super hungry, you can eat the bowl, or part of it!

Seafood Stew in Sourdough Bread Bowls

Please click here for the original recipe.

Serves 4-6 depending on size of bowls.

Ingredients:

  • 1 tbsp grapeseed oil
  • 1/2 a sweet onion, finely diced
  • 2 celery ribs, diced
  • 1 carrot, diced
  • 8 mini potatoes
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp dried thyme leaves
  • 1 tsp dried tarragon
  • 2 cups whole milk
  • 500 g mixed firm seafood — peeled shrimp, scallops, lobster meat, mussels, calamari or white fish (cubbed)
  • 1 cup shredded flavourful white cheese, like Gruyère and Asiago
  • Kosher salt (to taste)
  • 4 sourdough bread bowls

Directions:

  1. In a large Dutch oven, heat the oil and sauté the onions until translucent.
  2. Add the potatoes and carrots and sauté until about half-cooked. Add the celery and sauté for about 2-4 minutes.
  3. Lower the heat and add the butter and allow it to melt. Sprinkle the flour into the vegetables and mix well. Cook for a minute or so. Add the dried herbs. Slowly add the milk, stirring to mix into the floured vegetables and bring to a slow simmer, stirring and allowing the mixture to thicken. You may bring this to room temperature and refrigerate until required.
  4. If you have refrigerated the vegetable mixture, simmer on low until the vegetables are thoroughly cooked through. Add the seafood with the longest cooking first (shrimp, scallops, calamari and lastly, mussels). Cook the seafood through.
  5. Add the shredded cheese, mix well and taste for seasoning. Serve piping hot in hollowed out sourdough bread bowls.

Here is that gorgeous winter light again.

Notes:

  • I like to spend as much time with our guests instead of stuck in the kitchen cooking dinner so I try to make as much of the dishes in advance as possible so that my time spent in the kitchen is minimal while we have guests. Because I cooked most of the stew earlier that day, I was able to reheat it and cook the raw seafood quickly without missing too much of the evening.
  • I gently warmed the sourdough bread bowls so that they kept the stew warm a little longer, things cool down so quickly in the winter.
  • I used a mixture of Wild Argentinian Shrimp, Bay Scallops, Mussels, and Chopped Calamari for this dish but white fish would also work beautifully.
  • If the thought of adding cheese to a fish dish offends you, please omit it. The original recipe called for cheddar but I did not wish to add red cheese to discolour the sauce. The cheese adds a nice background flavour with a little body, it’s really not enough to make it stringy.
  • The smooth béchamel flavoured with the tarragon and thyme made a lovely background for the seafood. Our guests loved it, the homemade sourdough bread bowls helped! 😉
  • It’s a really heavy meal, I hollowed out the bread bowls so that there was only about 1 cm of the bowl all around, even so, most of us couldn’t finish it!

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Like many blogs have already declared, it is officially soup season in this part of the world. I often use lentils to “beef” up soups because they are super filling. JT loves creamed soups and I love brothy soups, so to be fair, I try to make a variety of each type to keep us both happy. That way he doesn’t complain when I make Phố or chicken soup at least once a month (read: week). This was a spur of the moment creation that was so tasty, that I wanted to make sure that I remembered what I did. Hope you enjoy it too.

Creamed Cauliflower, Lentil and Coconut Soup

A KitchenInspirations Original Recipe

Makes about 750 mL soup

Ingredients:

  • 1 small head cauliflower, cut into florettes
  • 1 small sweet onion, chopped
  • 1 small garlic clove, minced
  • 50 g red lentils
  • 250-400 mL vegetable or chicken stock
  • 250 mL coconut milk
  • 15 mL EVOO

Directions:

  1. Heat a large dutch oven with the olive oil and sauté the onions until translucent. Add the cauliflower and garlic and sauté for 5 minutes.
  2. Add the 250 mL chicken stock and lentils and cook until everything is soft. Blitz with an immersion blender slowly adding coconut milk, blending until smooth. Add more chicken stock to achieve your desired thickness, if necessary.
  3. Serve piping hot.

 

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The first time we tried gnocchi was in the late 80’s or early 90’s. It may seem a bit odd that it took so long living in a multi-cultural city like Toronto, particularly since Toronto had the largest Italian population of any city outside of Italy (in 2016, we had the fourth largest Italian population), but back then the restaurant scene was really bad. Italian food was more or less American Italian (not to imply that it’s bad food, just limited), serving spaghetti, lasagna or pizza, nothing quite as exotic as gnocchi graced the menus. High-end restaurants were generally decorated in a men’s club style, dark and dingy and the waiters were often grumpy old guys in dark pants, white shirts and short aprons. Then, for some reason it all changed. JT read a lot of real estate articles and one such article was about a restaurant in mid-town that spent a million dollars in creating one of the best Italian restaurants in the city; imported décor, a well-paid chef and a menu that used traditional Italian ingredients described in Italian words. Of course, we had to try it and we were not disappointed. It still took a few more years for the rest of the industry to up its game but we were certainly on the right track.

When I told my Mom that I’d ordered gnocchi and what it cost, she was appalled! She called it peasant food! Of course, my generation had no idea what that was and maybe that’s why the restaurant industry changed, we were willing to pay for it! And we were hooked! Those soft little pillows drenched in a rich sauce were stuff dreams were made of, so I began experimenting with recipes after seeing Biba Caggiano make it (Biba’s Italian Kitchen) on the very early Food Network. She made it look so easy, and it was! JT proclaimed that he would no longer be able to order gnocchi in a restaurant because he would be disappointed after eating mine! Then came the low carb movement and we put those dreamy little pillows on the back burner. Fear not though, they are making a comeback albeit in moderation.

In our effort to eat less animal protein and more plant-based proteins, I created this gnocchi recipe using lentils. I’ve made them a few times because they are quite easy to make and super tasty, and they have the same light, fluffy consistency of traditional gnocchi. We like the contrast of texture by pan-frying the little pillows until one side is crispy, but you don’t have to. This recipe would be quite lovely with a sage and butter sauce or any sauce for that matter.

Pan-Seared Lentil Gnocchi with Blue Cheese Sauce

Makes about 40 gnocchi, about 2-4 servings

Ingredients:

  • 50 g red lentils
  • 90 g “00” flour
  • 10 g freshly grated parmesan cheese
  • 20 g unsalted butter, divided
  • 125 mL milk or cream
  • 50 g gorgonzola, divided (any blue cheese will do)
  • parmesan for serving

Directions:

  1. Cook the lentils until soft (about 1:2 ratio) in enough water to cover. Blend in a processor until very smooth.
  2. Add the flour a little at a time and blend. Add the cheese and pulse to combine, then remove and knead gently with your hands until a smooth dough is achieved. Roll into a 1 cm roll and cut about 1.5-2 cm lengths. Roll each pillow up the tines of a fork or a gnocchi paddle to get the grooves.
  3. Boil water with a little salt and cook the gnocchi until they float to the top. Strain the gnocchi and set aside until ready to serve.
  4. Melt butter in a frying pan and sear the gnocchi until a little crispy on one side. Remove from the pan. Add 5 additional grams of butter to the pan and sprinkle about 10 g of flour on it. Cook the roux and add about 125 mL milk or cream. Add some of the gorgonzola into the roux and allow it to melt (reserve a little gorgonzola for garnish).
  5. Add the gnocchi back to the pan and stir to coat. Serve immediately with freshly grated parmesan and dot each plate with remaining gorgonzola.

Notes:

  • I use my trusted gnocchi paddle that I bought in Florence to make the grooves in the little pillows and recently I discovered that using a very small round measuring spoon to press the gnocchi up the paddle creates perfect groves on one side and a nice little divet on the other (without ruining my mani). The more grooves and divets the more the sauce will stick to it, and who doesn’t love sauce?!
  • I used gorgonzola cheese but you may use any blue cheese. Gorgonzola is slightly milder but creamier than blue cheese.
  • Traditional gorgonzola sauce uses heavy cream instead of a roux, but I prefer to use milk and a roux. You may do it either way.
  • I never add egg to my gnocchi because that is the way Biba Caggiano made it (Biba’s Italian Kitchen). My gnocchi binds well and has never fallen apart in cooking.

JT and I just completed refinishing our kitchen floors, don’t they look lovely? (and yes, that means renting a belt sander and working our ancient butts off!). The best light was on the floor, they are clean!

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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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Why do the cold temperatures always surprise me? I’ve been doing this fall thing for a long time and yet, every year when the temperatures plummet, it’s like a cold, hard, slap in the face! It happens from one day to the next; on Saturday, we are lavishing in the sun, cocktailing on the back deck and enjoying al fresco meals and then on Sunday, we are dawning our socks and woolly sweaters to avoid the chill INSIDE, let alone outside! JT and I are typical Canadians, we are stubborn about admitting that its fall and winter is coming; we delay turning on the furnace at all costs because that would mean defeat, we have acknowledged the cold and succumbed to it! But eventually, we give in. I like to rebel and I generally continue to wear sandals until I can no longer feel my toes. My feet understand they don’t like to be encased in socks and shoes…they were meant to be free in flip flops and sandals!

It was on one such day that I needed a little heat-help in my chilly kitchen that I decided to make scones, and to use up some figs that were leftover from a shoot (what can I say, no one wanted them!), so I came up with this tasty treat. This recipe is very delicate and light. They are best eaten right away with sweet butter but freezing them also works. Use the oven to reheat them, the microwave doesn’t do it justice.

Fresh Fig Scones

A KitchenInspirations Original Recipe

Makes about 10 scones

Ingredients:

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 tsp green cardamom, finely grated
  • 1/2 cup unsalted cold butter, cut into small bits
  • 1 cup buttermilk
  • 160 g fresh figs (chopped)
  • 2-3 tbsp milk or yogurt for brushing the tops.

Directions:

  1. Preheat the oven to 400° F.
  2. Combine the dry ingredients in the large bowl of your food processor and pulse to mix.
  3. Add the cold, cubed butter and pulse until it resembles a coarse meal.
  4. Slowly pour in the buttermilk while pulsing until the dough comes together. Remove and pour into a large bowl.
  5. Fold in the chopped figs carefully.
  6. Place largish spoonfuls onto a parchment-lined baking sheet and brush the tops with yogurt. Bake for 15-17 minutes.
  7. Cool for 10 minutes and serve with sweet butter.

The light was still good when I shot them.

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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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