Tortilla de Arroz, Coliflor y Queso

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.

Read Full Post »

Ensalada de Aguacate y Atún

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

Serves 2

Ingredients:

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

Directions:

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

Notes:

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

Read Full Post »

Tamagoyaki (Japanese rolled omelette)

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

Tamagoyaki (Japanese rolled omelette)

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

Ingredients:

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

Directions:

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

Notes:

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

Read Full Post »

Roasted Red Pepper Dip

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.

Read Full Post »

Stuffed Clams

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

These are tasty, bite-sized morsels.

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

Ingredients:

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

Directions:

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

These worked very well with our favourite Italian Pinot Grigio.

Read Full Post »

Vietnamese Grilled Pork Patties

Over the summer we don’t watch a lot of television, instead, we enjoy sitting outdoors on our patio and chatting about the day’s events. But since the renovation has finished, we cannot help but want to retire early to our fancy room and enjoy a television show or two before bed. On such an occasion, we were watching America’s Test Kitchen and they made this wonderful dish. Both JT and I were drooling by the end of the show and if it weren’t 10pm, we would have jumped out of bed to make the dish right away. The very next day, I shopped for the ingredients and made a large batch. This makes a lovely light meal or a slightly heavier appetizer or hors d’œuvres. It brings all of the usual flavours of Vietnamese cuisine and it’s so satisfying. The raw patties freeze well and can be grilled frozen because they are small, just make sure the internal temperature reads 155° F (Canada) 160° F (US). Don’t skip marinating the grilled burgers in the sauce, it adds a rich meaty flavour to the sauce and the sauce flavours the meat beautifully.

Vietnamese Grilled Pork Patties

Makes about 20 small slider-sized patties

Ingredients for the sauce:

• 10 mL chili paste
• 10 mL roasted garlic purée
• 10 g sugar
• 45 mL fish sauce
• 45 mL freshly squeezed lime juice
• 160 mL hot water

Ingredients for the pork patties:

• 1 large shallot, minced
• 15 mL fish sauce
• 2.5 mL baking soda
• 2.5 mL white pepper
• 454 g pound ground pork

Ingredients for the salad for 2-4 people:

• 250 g rice vermicelli
• 1 head Boston lettuce, torn into bite-size pieces
• 1 English cucumber, peeled, quartered lengthwise, seeded, and cut into chunks
• a generous handful of fresh cilantro leaves and stems, cut thinly
• a generous handful of fresh mint leaves, cut thinly
• a handful of peanuts, sesame seeds or finely sliced green onions for garnish

Directions:

1. Make the sauce first because it is best if it stands for a few hours. Add all of the ingredients to a heatproof container and combine well until the sugar has entirely dissolved. Set aside in the refrigerator.
2. Combine the ground pork with all of the ingredients and mix well. Measure out small portions (we wanted them for hors d’œuvres and appetizers, so we did slider-sized patties) and form into firm patties.
3. Grill each patty on a hot grill until sides have caramelized and the centre is 155° F (Canada) or 160° F (US). Directly from the grill, add the patties to the sauce and allow to sit in the sauce for 5-10 minutes turning a few times if they are not entirely immersed.
4. Meanwhile, boil enough water to cover the rice vermicelli and allow to soften to al dente! Strain.
5. To serve, lay the torn Boston lettuce on each plate or a serving platter, scatter the cucumber, cilantro and mint over the leaves. Top the greens with the softened noodles and add the pork patties. Garnish with peanuts, sesame seeds or finely sliced green onions or all of the above! Drizzle with the sauce and serve remaining sauce on the table.

One of the last meals we had outdoors before September kicked in.

Notes:

• The sauce needs to mellow because it is very limey at the beginning. The meat juices help the sauce mellow out.
• We have reduced the sugar in this recipe by eliminating it from the patties, we found it balanced enough.

Read Full Post »

Brazilian Cheese Bread (Pão de Queijo)

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.

Read Full Post »