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Posts Tagged ‘delicious’

My besty from uni is gluten intolerant and allergic to soy! It’s always a bit of a challenge cooking Asian foods because of the soy allergy but I try to be inclusive and make something special for her if she can’t eat my dish. One such occasion was Christmas day, I served Gyoza as the hors d’œuvres and I made her a special gluten-free version. Had I known how good the gluten-free version would turn out, everyone would have had it. The dipping sauce I usually serve with them has soy in it so I wanted to make a special sauce without soy so my friend can enjoy it too. This imposter has the forward saltiness and a bit of sweetness with a finish of umami from the Nori that actual soy sauce has. It turned out very well, in fact, I will make only one sauce with this soyless soy sauce that everyone can enjoy!

Soyless Soy Sauce (soy-free, gluten-free)

A KitchenInspirations Original Recipe

Makes 30 mL sauce

Ingredients:

  • 5 mL molasses
  • 375 ml water
  • 2 g black garlic salt (I used this one)
  • 3.5 dried black fungus
  • 3 g dried shiitake mushrooms
  • 0.5 g Nori Seaweed

Directions:

  1. Combine everything but the Nori in a small saucepan and bring to s boil. Boil for 15-20 minutes or until reduced to about 30 mL.
  2. Remove mushrooms and reserve for another use. Strain the liquid and add salt and pepper to taste. add the nori seaweed and immerse entirely, refrigerate with nori for 1 day.
  3. Strain Nori and the sauce is ready for use.

This imposter has the forward saltiness and a bit of sweetness with a finish of umami from the seaweed that actual soy sauce has.

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I was finishing off making some spanakopita with store-bought phyllo pastry and had run out of the pastry with enough filling to make about 4 additional pieces (don’t you hate that?) so I decided to try my hand at a quick phyllo dough. It worked out extremely well so I thought I’d document the process. It’s getting dark so early these days, so you’ll need to excuse the horrible light in my photos.

Quick Phyllo Pastry

Makes about 4 sheets 15 cm x 30 cm (enough for 4 triangles)

Ingredients:

  • 50 g all-purpose flour (10.5 ounces)
  • 15 mL olive oil
  • 2.5 mL red wine vinegar
  • 1.5 g salt
  • 25 -45 g water

Directions:

  1. Mix all of the ingredients together until you get a uniform, soft dough that does not stick. Knead for a few minutes. Set aside, wrapped in plastic wrap at room temperature for 30 minutes.
  2. Divide into two equal balls and roll out, thin enough to see through. I used my KitchenAid pasta maker to the thinnest setting.
  3. Use in your favourite phyllo recipe.

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We were having a friend over for dinner and I needed a quick and easy dessert and it can’t get any quicker or easier than this old recipe. I love it because it is per person so you can scale it up or down very easily. I’ve made as many as twelve and as few as one!

Vanilla Bean Crème Brûlée

Makes 1 80 mL portion (per person recipe)

Ingredients:

  • 60 mL milk or cream per person
  • 80 g sugar per person
  • 3 mL vanilla bean paste per person
  • Pinch of Tonka Bean, finely grated
  • 1 egg yolk per person
  • 5-10 g per person of sugar to brûlée

Directions:

  1. Preheat the oven to 275° F.
  2. Combine everything but the 5-10 g of sugar for the brûlée and whisk until smooth. Pour equal amounts into 100 mL bowls and set the bowls into a bain marie in a larger baking pan.
  3. Bake for 40-45 minutes or until it is set in the centre. Allow to cool completely. 
  4. When ready to serve, sprinkle the sugar onto the top and spread by tapping and twirling the bowl evenly. Using a torch, caramelize the sugar and allow to cool. Serve when sugar has hardened.

 

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I really wanted to class-up these lovely little single-bite gingerbread cakes, so I called them Petit Fours, if it’s not a celebration you want to serve them at, just call them two-bite Gingerbread Cakes. They are warmly spiced, light, somewhat chewy, little gingerbread cakes with a slightly crispy exterior which makes them perfect for ganache. They are always a hit. I made them for a few dinners over the holidays because the meals are always so filling, it’s nice to have a little something to choose one or four of (see what I did there?)!

Gingerbread Petit Fours

Makes about 36 mini muffins-sized cakes

Ingredients:

  • 37 g unsalted butter, room temperature, plus more for pan
  • 125 g all-purpose flour, plus more for pan
  • 3 g baking soda
  • 75 mL boiling water
  • 4 g baking powder
  • 1 g ground ginger
  • 2 g ground cinnamon
  • Pinch of ground cloves
  • Pinch of ground nutmeg
  • Pinch of salt
  • 72 g dark-brown sugar
  • 25 g egg
  • 80 mL un-sulfured molasses
  • 9 g finely grated peeled fresh ginger
  • 2 pieces crystallized ginger, thinly sliced lengthwise, for garnish
  • Chocolate Ganache

Directions:

  1. Preheat the oven to 350°F. Generously butter and flour a mini 12-cup muffin pan, tapping out excess flour; set aside. In a small bowl, stir together the baking soda and boiling water; set aside. In a medium bowl, sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until combined. Add molasses, fresh ginger, and reserved baking soda mixture; beat until combined. (The batter will look curdled but will come together once the flour is added.) Add the flour mixture, and beat until well combined.
  3. Divide batter evenly among prepared muffin cups, filling each halfway. Bake, rotating pan halfway through until a cake tester inserted in the centre of a cake comes out clean, about 10-11 minutes. Transfer pan to a wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely.
  4. Set rack over a parchment-lined rimmed baking sheet. Spoon about 1 tablespoon of Chocolate Ganache over each cake, letting some drip down the sides. Garnish with a couple of strips of crystallized ginger. Once glazed, cakes can refrigerated, in air-tight containers, for up to 3 days; bring to room temperature before serving.

Adding a little silver ball on top really classes them up.

Notes:

  • You can visit the original recipe here, it makes 12 regular-sized muffin cup cakes.
  • These cakes absolutely require the buttering and flouring the pans, without this step, the cakes will stick. I was lazy about 2 months ago and only sprayed the pans and they stuck.
  • Seriously only add enough batter to fill half of the mini muffin cups, they will rise beautifully. You don’t want them overflowing on the top of the muffin pan because they will stick.
  • These little cakes freeze well before you cover them in Ganache.

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Back in the 80’s, when I was first dating JT, his parents would occasionally invite me to dinner at their home. JT’s Mom didn’t love cooking but she really made an effort. She focussed on areas she could master, like soups, salads, and pies (she made awesome pies). She let the experts deal with the proteins for the most part and one of her favourite proteins was, Chicken Cordon Bleu. She had her local butcher make up these delicious little parcels and she just popped them into the oven and baked them. Honestly, I hadn’t thought about these bundles until about a year ago when I was really trying to make our meals more of an event, since we weren’t doing much else (thanks Covid). They didn’t disappoint!

I created a very easy way to parcel the chicken breasts with the ham and cheese so they would stay together. I didn’t bother putting the little chicken crown over my version but it was still beautiful and delicious.

The trick is to even out the chicken thickness by pounding with a flat pounder, I like to put the chicken into a zip lock bag so that it doesn’t splatter when I’m pounding it. You don’t want it too thin but you do want it even. You can pound it thinner and roll the ham and cheese but I’ve always found that the cheese eventually melts out so I make a pocket the length of the breast without cutting through and stuff the ham and cheese into the pocket. I use a metal skewer to hold the opening shut which will be removed just before slicing.

Flash-back to the 80’s Chicken Cordon Bleu!

A KitchenInspirations Original Recipe

Serves 2 (ingredients may be doubled or tripled easily)

Ingredients:

  • 1 @ 200 g (or 2 @ 100 g) chicken breast, deboned and skinned
  • 100 g Gruyère, grated
  • 1-2 slices of Serano ham
  • 1 egg
  • 1 tsp mayonnaise
  • 80 g AP Unbleached Flour
  • 15 g granulated garlic
  • 15 g dehydrated onion
  • 100 g panko
  • 1/4 tsp salt

Directions:

  1. Place the panko, granulated garlic, onion, and salt into a spice grinder and pulse until it is relatively fine. Toast the panko mixture gently in an oven-proof, dry frying pan until golden. Set aside to cool. Save the pan to cook the chicken in.
  2. Add the flour to a flat pan (I use small baking sheets about 20cm x 30 cm).
  3. Prepare your breading station by combining the egg and mayo and whisking until smooth. Pour into a second flat pan.
  4. Pour the cooled panko mixture into a third flat pan.
  5. Prepare the chicken breast by placing it into a zip lock bag and pounding it until it is relatively even thickness. Remove it from the bag and slice a thin slice through the breast to create a pocket (I try to keep the opening as small as possible to avoid losing the filling during the baking process).
  6. Place the Serano ham into the pocket and spread out as evenly as you can. Fill the pocket with the cheese. Taking a thin metal skewer, “sew” the opening up so that it remains closed during the baking process.
  7. Place the chicken bundle into the first pan, and coat evenly with the flour.
  8. Transfer the bundle to the egg station and roll to coat evenly.
  9. Finally, roll the bundle in the flavoured panko and make sure that it is well coated. Return the bundle to the zip lock bag and fill it with the remaining panko mixture. From the outside of the bag, press the panko into the chicken bundle. Roll tightly and refrigerate until required.
  10. Preheat the oven to 375° F. Heat the oven-proof frying pan (previously used for the panko) with a little oil and fry 3 of the 4 sides of the chicken bundle until golden. When all three sides are golden, place the unfried part of the chicken bundle down onto the pan and place the pan in the oven and bake the chicken until the internal temperature is 165° F at its thickest part.
  11. When the chicken has reached the temperature, place the cooked chicken on a cutting board and cover for 10 minutes. Slice it in even slices and serve with your favourite veggies.

 

I served the chicken with cauliflower mash.

Notes:

  • I add the mayo into the egg because it really helps to crisp the breading, because it is baked and not fried.

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Prize Butter Tarts

This is the second year in a row that we have’t escaped to Arizona (you know why). But fortunately, November wasn’t too bad this year, meaning we had a lot of sunny days. I can definitely live with that. December has been quite the opposite, mostly we have grey, dull, dreary days. Some days with snow. These are the type of days you don’t even want to get out of bed. At least, I don’t.  But eventually, you have to shop for groceries and you drag yourself out of bed. 

On one such occasion, I found myself in the baked goods aisle at our local No Frills an aisle I do not frequent. I picked up a packet of ordinary grocery store butter tarts. Why? Why? It was the lack of sunlight, that’s my story and I’m sticking to it. I snapped out of it and decided to come home and bake a batch. This Five Roses recipe has been my goto recipe for 40 years. 

A delicious Canadian tradition.

Prize Butter Tarts

Original recipe is from page 135 of Five Roses, A Guide to Good Cooking, 25th Edition (Revised 1983), Published by Lake of the Wood Mills Ltd.

Makes 12 large butter tarts

Ingredients:

  • 200 g brown sugar
  • 100 mL melted butter
  • 1 egg, beaten
  • 30 mL milk
  • 15 mL vanilla
  • 50 g walnut pieces
  • 12 large tart pastry (muffin cup size)

Directions:

  1. Preheat the oven to 375° F. Prepare a baking sheet by lining it with parchment (in case the filling overflows).
  2. Add everything but the walnuts and the pastry to the bowl of a food processor. Process until well combined.
  3. Fill each tart with a few of the walnut pieces and add about 15 mL of the tart filling to each tart pastry, filling only about 2/3 full (these will bubble up during baking quite a bit). Bake for 20 minutes or until pastry is golden.
  4. Allow to cool completely before serving.

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I saw this recipe on Celia’s Instagram account and was instantly curious. I have an old blondie recipe that is completely different so I was intrigued by Celia’s recipe that creamed the butter instead of melting it, I wondered what kind of textural differences are there? To my absolute delight, I loved Celia’s recipe, it makes more of a fudgy cookie bar than a crispy, chewy blondie as my ancient recipe does but I loved the addition of the chocolate chips. Even though there is an entire cup of brown sugar, it is not as sickly sweet as my recipe is which really surprised me. Although this recipe takes a bit of planning (bringing the butter to room temperature), it is worth it. It makes a nice treat on a chilly winter’s day.

Butterscotch Blondies

For the original recipe, please click here.

Makes one 23 cm x 23 cm (9 inch x 9 inch) pan

Ingredients:

  • 300 g AP) flour
  • 5 g baking soda
  • pinch of salt
  • 250 g unsalted butter, room temperature
  • 215 g brown sugar
  • 1 large egg
  • 125 mL milk (I used hazelnut almond milk, because I had it)
  • 10 mL pure vanilla extract
  • 360 g mixed chocolate chips (I use Belgium dark and milk)

Directions:

  1. Preheat the oven to 300° F.  Prepare a 23 cm x 23 cm (9 inch x 9 inch) pan by lining with parchment paper.
  2. Combine the flour, baking soda and salt, set aside.
  3. Cream the butter and brown sugar until light and creamy then beat in the egg, milk and vanilla.
  4. Mix in the flour and then fold in the chocolate chips. This makes a rather stiff batter.
  5. Turn into the prepared pan and spread evenly to the corners and sides with a stiff spatula.
  6. Bake for 30-35 minutes or until a wooden toothpick comes out clean.
  7. When completely cooled, cut into desired bars or squares with a clean, sharp knife.

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Let me begin by saying that this is not an authentic Thai pumpkin soup but it is a sophisticated blend of Thai flavours that make a super creamy and flavourful dish. I used a small white pumpkin which makes this beautiful lightly pumpkin flavoured, pale celery coloured soup. I garnished it with lightly toasted pumpkin seeds but lightly toasted coconut shavings would be gorgeous as well.

We recently had friends over for brunch and I had expected that it would be cold out and that soup would be a well-received course. We lucked out and had an exceptional November day so we sat outside for hors d’oeuvres and then retreated inside for the main course and back outside for dessert. Even though it wasn’t cold at all, particularly on our heated patio, the soup was very well received. This recipe is a keeper.

Thai-inspired Pumpkin Soup

A KitchenInspirations Original Recipe

Makes about 1.5 L of soup

Ingredients:

  • 430 g pumpkin, roasted and cubed
  • 15 mL roasted garlic purée
  • 1 kaffir lime leaf
  • 5 mL galangal, finely grated
  • 5 cm lemongrass, sliced lengthwise and pounded to release flavours
  • 1 L chicken stock
  • 30 g coconut milk powder
  • 50 g creamed coconut
  • toasted pumpkin seeds for garnish

Directions:

  1. Combine the roasted pumpkin, garlic purée, kaffir lime leaf, galangal and lemongrass and sauté on medium-low until you can smell the gorgeous aromas. Add the chicken stock and bring to a rolling, gentle boil for about 45 minutes; you are trying to infuse the stock with the Thai aromatics. Taste and continue to boil if necessary to infuse more flavours.
  2. Once the chicken stock has been infused, remove from the heat and blitz the stock with a stick blender until all of the flavourings are puréed. Allow to cool on the counter for 1-2 hours or overnight in the refrigerator.
  3. Strain the soup through a fine sieve, pressing the pulp until you get most of the liquid out, discard the pulp. 
  4. Return the highly aromatic stock to a pot and reheat gently. Add the coconut milk powder and blitz with a stick blender until smooth. Continue to heat without bringing it to a boil. Add the creamed coconut and blend well.
  5. Serve with toasted pumpkin seeds as garnish.

Notes:

  • You may substitute a can of coconut milk including the cream instead of the coconut milk powder and creamed coconut, I forgot to buy it and resorted to things I had in my pantry.
  • Blitzing the aromatics with the stock is unconventional but it really does impart a sophisticated blend of Thai flavours that is a little more forward than just simmering the flavourings in the stock. 
  • To make this totally vegetarian, substitute vegetable stock for the chicken stock.
  • As you know, Thai food is a carefully weighted combination of salty, sweet, sour and bitter and this recipe incorporates all of those flavours and imparts a significant amount of umami. Personally, I find coconut milk sweet enough so my recipe does not include sugar but it would be entirely up to you; if you use sugar, I would use cane sugar.

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We are trying to get back into “normal” life. Restaurants and event venues (except strip clubs and dance clubs) have been permitted to return to 100% capacity since October 16. We have ventured to restaurants, dining in but we are still rather uncomfortable in going to an event. Masks are supposed to be worn, but who is policing that? It will be quite some time before I even want to attend a large event.

Century Park Tavern is an upscale tavern that we tried for Brunch a few weeks ago. It is situated in a gorgeous century-old foundry in Davenport Village, not too far from Bloor West Village. The beautifully restored building is the perfect venue for a gastropub.

The brunch service is relatively new for Century Park Tavern and they were still waiting on their coffee machines when we dined there, but they definitely have the food part down! We ate one course and it was delicious enough to want to go back and sample a few more items.

JT had the Porchetta Hash, house porchetta, crispy potatoes, tomato, cilantro, green onion, poached egg, smoked chili hollandaise.

I had the Smoked Salmon Benny, toasted English muffin, herb hollandaise, pickled onions, fried capers, fresh greens. Both dishes were outstanding. The porchetta was perfectly crisp and quite moreish. The smoked salmon was lovely and to be honest, I would have been happy with one. We didn’t eat dinner that night.

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Jalopeño Jack Scones

Makes 9 5 cm (2 inch) scones

Ingredients:

  • 280 g AP flour
  • 50 g granulated sugar
  • 15 g baking powder
  • 6 g salt
  • 56 g cold butter, in cubes
  • 1 L egg
  • 120 mL buttermilk
  • 100 g grated sharp cheese (I used jalapeño Monterey Jack)
  • 5 mL milk
  • 10 g Parmesan cheese, finely grated

Directions:

  1. Preheat the oven to 425° F.
  2. In the large bowl of your food processor, add the flour, sugar, baking powder, salt and butter and pulse to combine. 
  3. Whisk to combine the egg and buttermilk and slowly add it to the dry ingredients while running the processor. Change the blade to the plastic blade and add the cheese. Pulse to combine.
  4. On a lightly floured surface, roll out the scone dough to about 1 cm (1/2 inch) thick. Cut into even squares. Lay on a parchment-lined baking sheet, spaced out about 2 cm. Brush the tops with the milk and sprinkle a little Parmesan cheese on the top of each scone. Bake for 10-15 minutes or until golden. Serve warm.

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Ingredients:

  • Butter to coat pan
  • 4 large eggs
  • 375 mL milk
  • 2 g sea salt
  • Pinch of nutmeg
  • 180 g sourdough bread cut into largish cubes
  • 1/2 apple, like gala, cored and sliced thinly
  • 100 g ham, cut into ribbons
  • 70+ g Gouda or Gruyère, divided

Directions:

  1. Brush the melted butter along the bottom and sides of a 9” x 9” decorative baking dish.
  2. Whisk the eggs, milk, salt and nutmeg.
  3. Lay the bread evenly in the prepared baking dish, place the ham and apples evenly throughout, then sprinkle 70g of the cheese over it tucking it into the spaces.
  4. Pour the egg mixture over the bread, ham, apples and cheese evenly. Cover and refrigerate overnight.
  5. The next day, remove the prepared bread pudding from the refrigerator and allow to come to room temperature, about an hour.
  6. Preheat the oven to 350 F. Sprinkle the remaining cheese over the top and bake for 40-45 minutes or until set. All the bread pudding to sit for 10-15 minutes to fully set.
  7. Serve with yogurt and Dijon maple syrup.

Ingredients

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We had some friends over for a patio dinner in early September and I made a Barbequed Chicken on the Big Green Egg with Roasted Garlic Cauliflower Purée and a wonderful Fennel salad. Everyone had seconds and maybe even thirds but I still had a handful of the Roasted Garlic Cauliflower Purée leftover. I decided to make Gnocchi out of it. Any purée would work, I’ve made lentil gnocchi and sweet potato gnocchi as well as the traditional potato gnocchi before so I thought, why not? 

The grooves and divots are intentional so that the sauce sticks to them better!

Roasted Garlic, Cauliflower Gnocchi in a Simple Avocado Cream Sauce

A KitchenInspirations Original Recipe

Makes about 2-4 servings

Ingredients:

  • 218 g roasted garlic, cauliflower purée (for the purée recipe, please click here)
  • 250-270 g “00” flour (depending on how wet your cauliflower purée is)
  • 15 g Parmigiana, finely grated

Directions:

  1. Combine all three ingredients and mix well. Knead into a smooth, not sticky dough.
  2. Allow to rest for 20 minutes. Roll into 1-1.5 cm ropes and cut into 2 cm lengths. Run up the tines of a fork for the traditional grooves or use a gnocchi paddle like this.
  3. Bring a large pot of water to a boil, add salt. Boil gnocchi until they pop up to the surface and remove with a slotted spoon. 

Notes:

  • I like to freeze the gnocchi on a parchment-lined sheet and transfer them into a ziplock baggy for future use. They cook from frozen almost as quickly as the fresh ones, so timing is not an issue.
  • I bought a Danish Dough Whisk for my husband last Christmas because he often bakes his no-knead bread and I thought it would make mixing the dough easier for him…what I didn’t think was that I would end up using it more than he does, it makes stirring thick batters and doughs a snap! I used it for the gnocchi and it was so easy.

 

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I have been following fellow blogger, Lorraine Eliott over at Not-Quite-Nigella on Instagram and in August she posted a photo of the most beautiful bread knots I have ever seen. I knew the moment I saw them, I’d have to give them a go. They are not only beautiful, but they are also very tasty and quite easy to make so I’m sharing the recipe here so that I will remember to make them again.

I made 12 knots but to be honest, they were a little too big so next time, I’ll make 14!

Herbed Bread Knots

Makes about 12 -14 bread knots. For the original recipe please click here.

Ingredients:

  • 6 g instant dried yeast
  • 250 mL warm water (around 110° F)
  • 400 g flour
  • 6 g granulated garlic
  • 3 g Salt
  • 15 mL EVOO
  • 70 g unsalted butter, softened
  • 25 g roasted garlic purée
  • 100 g Parmesan cheese, grated
  • Variety of herbs to make up about 20 g, chopped or julienned
  • Eggwash to glaze

Directions:

  1. Dissolve the yeast in the water, set aside. In the large bowl of your stand mixer, add the flour, garlic and salt and mix well.
  2. Add the yeasty water to the bowl with the flour mixture and knead for 2-3 minutes until it is roughly incorporated. Allow the dough to sit for 20 minutes. Then start the kneader up again and knead until a beautiful shiny dough is achieved (around 10 minutes). Grease the bowl and the dough with the EVOO and allow to proof in a draft-free location for 45 minutes or until doubled in size.
  3. Meanwhile, cream the butter, the roasted garlic, the Parmesan cheese and the herbs until well mixed.
  4. Once the dough has doubled in size, roll out to 35 cm x 50 cm. Spread the butter mixture all on the dough, right to the edge. Fold it length-wise into thirds (like you would making croissants) and lightly roll out to a slightly larger rectangle (careful not to put too much weight in rolling, otherwise the butter mixture will ooze out).
  5. Cut the dough into 12-14 equal widths and make an additional length-wise slit down each width without going right to the edge. Lift by each end and roll into a beautiful knot, carefully twisting each roll so that the cut sides are exposed and you can see the herbs. Tuck each end into the knot and place on a parchment-lined baking sheet. Make all of the knots and allow the knots to rest for 30 minutes covered with a clean cloth.
  6. Preheat the oven to 375° F. Bake the knots for 18-25 minutes or until the centre registers about 200° F. Serve immediately, but they also freeze beautifully. Reheat in a 350° F oven for a few minutes until they are warmed through.

They are a cross between bread and a laminated dough, the layers are scrumptious!

Notes:

  • Any herbs would work, I used basil, parsley and thyme.
  • I may not chop the herbs as finely next time.
  • I can’t wait to try sundried tomatoes and basil with mozzarella cheese or a sweet treat of cinnamon butter and sugar.

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I had a few plums leftover from the plum cake recipe and I decided to make a tasty hors d’oeuvres for cocktails the following evening. They come together quickly and are very tasty. The amount of honey needed will depend on how tart the plums are. The sweet, honey-infused goats cheese with the tart plums and salty Serrano Ham are a perfect taste sensation.

Soft, sweet goats cheese pairs very well with the tart plums and salty Serrano Jamon.

Plums with Honey infused Goats Cheese wrapped in Serrano Jamon

Makes 6 pieces (2 servings)

Ingredients:

  • 3 plums (should be bite-sized)
  • 15-20 mL Manuka Honey
  • 50 g goats cheese, at room temperature
  • 3 slices Serrano Jamon

Directions:

  1. Cut plums in half, remove stone.
  2. Combine the honey with the goats cheese and mix well.
  3. Mound the cut sides with the honey and goats cheese combo and wrap with half a slice of Serrano Jamon, spear with a skewer.
  4. Serve at room temperature.

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Plum Cake

I was laying in bed one morning, waiting for the alarm to come on, looking through all the events of the day on my iPhone when my dear friend Barb (Profiteroles and Ponytails, blog on hiatus) text me this plum cake recipe. She had made it with peaches and was quite impressed and thought I might like it too. I really appreciate recommendations like this because as it happened, I was on the lookout for a dessert for friends coming for a patio dinner that Saturday, perfect timing! It turns out, the recipe is excellent with plums. They totally caramelized and sweetened up, it was a hug transformation as the raw plums were quite tart. I converted the recipe to metric measures but you can find the original imperical measures here.

The recipe has 200 grams of sugar which seems like a lot, but our plums were quite tart so they really helped balance the large amount of sugar. 

Truth be told, I forgot to take a photo until it was too late. Guests took half home.

Plum Cake

Makes 1 23 cm cake (9 inch)

Ingredients:

  • 145 g unsalted butter, at room temperature
  • 200 g granulated sugar
  • 2 eggs, at room temperature
  • 125 mL whole milk, at room temperature
  • 5 mL vanilla extract
  • 60 g almond flour
  • 3 g lemon zest
  • 170 g all-purpose flour
  • 1 teaspoon baking powder
  • 2 g salt
  • 8-10 plums, cut in half

Ingredients for the topping:

  • 30 g granulated sugar
  • 3 g cinnamon
  • 30 g unsalted butter, cut into 0.5 cm cubes

Directions:

  1. Preheat your oven to 375° F. Prepare a 23 cm (9 inch) springform pan by buttering all the sides and bottom, add a circle of parchment to the bottom.
  2. Combine the butter, sugar, eggs, milk, vanilla extract, almond flour and lemon zest in the large bowl of your food processor. Process until smooth. 
  3. Sift the flour, baking powder and salt and add to the smooth batter and process only until combined. 
  4. Pour the batter into the prepared pan and spread evenly in the pan. Add the plums, cut-side up, pressing down slightly, in a circular pattern until the pan is filled with the plums.
  5. Bake for 45 minutes. Meanwhile, combine the sugar and cinnamon and mix well.
  6. At 45 minutes, sprinkle the sugar mixture over the cake, making sure to get some onto each plum. Dot with the butter. Return to the oven and continue to bake for an additional 20 minutes or until a toothpick comes our clean. Allow to cool completely in the pan.
  7. To remove from the pan, loosen the sides with a sharp knife and spring the cake from the pan. Serve at room temperature.

Notes:

  • I added the lemon zest. Also the original recipe used some whole wheat flour which I didn’t have. 
  • The plums release a lot of liquid so my baking took a lot longer than expected, keep testing with the toothpick for doneness. The timing above is what the recipe called for, I baked my cake for an additional 40 minutes after I added the topping.

 

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I had purchased a small package of sugar snap peas from one of our green grocers in early August for a dish but I really only needed about a dozen of them so I had to find something to make with the leftovers before they expired. I decided to blanch them for a minute or so and dress them with toasted sesame oil, a splash of soy sauce with a splash of rice vinegar to serve with my prized pork Bulgogi recipe, it was lovely.

Quick Sugar Snap Pea Salad

A KitchenInspirations Original Recipe

Serves 2, as a side salad

Ingredients:

  • A handful of sugar snap peas, blanched
  • 15 mL toasted sesame oil
  • a splash of soy sauce
  • a splash of rice wine vinegar (unseasoned)
  • toasted black and white sesame seeds for garnish

Directions:

  1. Combine the dressing and pour over the blanched sugar snap peas and coat well.
  2. Plate and sprinkle sesame seeds over the top.
  3. Serve chilled.

Notes:

  • Sesame oil can be overwhelming, 15mL was enough for this amount of sugar snap peas, if in doubt, start with a small amount and taste.
  • I blanched the sugar snap peas for about 1 minute in boiling, salted water.

 

 

 

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Our lockdown has been over for a couple of months now and we are in Step 3 which means businesses aren’t limited to a percentage of the allowable persons inside but must limit capacity to the number of people that can still maintain physical distancing of 2 metres. So, other than masks still having to be worn inside (other than if you’re eating and drinking or your own home) things are pretty much back to normal. We have been out for lunches and dinners but are still dining on patios…I’m not ready to go inside just yet. The latest variant of Covid is wreaking havoc on the unvaccinated or just single vaxed but we all in all, are doing well in Ontario where we have 63.62% double-vaxed of the total population (keeping in mind that we are still not vaccinating the under twelve-year-olds). Our borders are also now open to the US without the need of quarantine upon arrival but travellers must prove that they have been double vaccinated and show a negative COVID test within 72 hours of entering. There have already been several Americans arriving with forged vaccination papers and they have each been fined about $20,000 Canadian (about $2 US). It is really disturbing that people are forging vaccination papers, they are really jeopardizing the long-term success of eradicating this hideous virus. So, we are keeping to our ‘bubble’ and still continue to entertain outside. I feel for our Australian friends as they are just beginning the journey but hopefully, they will be better behaved than Ontarians were, keeping us in lockdown for the longest time in the world (over 360 days in total!)! Enough of my rant.

I made this delicious dish for an Indian night with Andy and Mark back in August. I’ve never made Beef Bhuna before and I won’t lie, this recipe is a lot of work, but you can divide the work over a day or two to make it more manageable. For example, make the Base Curry Sauce a day or two in advance and then make the Bhuna curry later. I found the recipe on The Curry Guy’s blog, Great Curry Recipes. I won’t repeat the recipe because I made it verbatim and it really was outstanding. The small-batch Base Curry Sauce made about 3 cups, two of which I used for the Beef Bhuna and one went into the freezer for a later date.

I highly recommend this dish, it will satisfy your craving for Indian food. The best naan recipe can be found here.

 

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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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Many years ago, when I was working as a design manager in a professional services firm, one of the freelancers I regularly hired invited me to a potluck house party.  It was mostly women and someone hired a fortune teller (apparently, this was the purpose of the party); everyone took turns going upstairs to have their fortune read. Everyone but me. I have never been a fan, to be honest, it’s a bit freaky to me so I stay clear. Fortunately for me, someone brought this salad and I was just as happy, sitting downstairs munching on this delicious dish. I asked for the recipe and it was quickly jotted down on a scrap piece of paper. It’s been many years since I’ve made it and I have lost the recipe so I really had to stretch my memory to come up with the dressing but I think I’ve got it and it’s a keeper. It’s important to toast the curry powder either dry or in a little oil to bring out the full flavour and subdue the bitterness that it could have. The salad is best made hours or a day before you plan on eating.

I stuffed a delicious freshly baked croissant with the tasty salad. Definitely a keeper.

Curried Chicken Salad in a Croissant

Makes enough for 2 for lunch

Ingredients:

  • 15 mL curry powder, heat level is your choice
  • 15 mL oil (optional)
  • 3 g salt
  • 125 mL yogurt
  • 75 mL mayonnaise
  • 30 mL lime juice
  • pinch of sugar
  • 150 g rotisserie chicken, cubed
  • 40 g raisins
  • 50 g celery, cubed
  • 1/2 red pepper, cut into small cubes
  • 2 scallions, thinly sliced
  • 30 g pecans, toasted and roughly chopped

Directions:

  1. Heat the oil in a small frying pan and add the curry powder and salt and cook until fragrant, remove from heat and set aside to cool.
  2. Combine the yogurt, mayonnaise, lime juice and stir well. Once the curry has cooled, add it to the yogurt mixture and mix well. Taste and add sugar as desired.
  3. Combine the chicken, celery, raisins, red peppers and scallions and mix into the prepared dressing. Stir well to coat. Set in the refrigerator for a few hours for the flavours to meld.
  4. When ready to serve, cut the croissant lengthwise in the center and open up like a clam. Stir half of the pecans into the salad, reserving the other half for garnish. Spoon the salad into the croissant and sprinkle each croissant with a quarter of the remaining toasted pecans.

Notes:

  • I had made some crispy shallots for another dish and saved the oil from frying the shallots, the oil was quite fragrant, so I used the shallot oil to toast the curry powder.
  • You don’t need to add sugar, just taste the dressing to be sure. You can make the dressing a day in advance which will help the flavours come together.
  • You can also serve this on a bed of greens instead of a croissant, but I had some at home, so why not.

 

 

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We were having the Boyz over for a trip down memory lane in May, we had just come out of a 100+ day, hard lockdown and were finally permitted to have less than five people in our backyards so we jumped on it! The Boyz are Andy and Mark, they own a lovely Irish Pub in Leslieville called The Roy. I met Andy many years ago when we both worked at a design firm and have been friends ever since. Andy and Mark love to travel and they love to travel to Spain. Way back in 2020, before the world fell apart, we happened to be in Spain at the same time so we met up in Malaga. We soon realized that our friendship had gotten a lot deeper because of our shared love of Spain. Sadly the last year and a bit has not been kind to restauranteurs and the Boyz are definitely feeling the pinch so when we were allowed people over, I thought I’d create a night of tapas for a trip down memory lane with food. And who doesn’t love an entire night of eating?

Many of the recipes I served have appeared on the blog, but this one is new and so delicious, I had to post it. This is a compilation of several recipes online and my tapas books so I don’t have a reference. When you say croquetas, I immediately think of creamy potatoes but this one is not made with potatoes (although it would have been delicious too), it’s made with a thick béchamel, and you know how I adore béchamel! As you can see from the menu, it was served later in the evening and people were getting pretty full, but not one was left on the plate! Not one.

The menu for the night:

  1. Crispy Calamari with Romesco Sauce 
  2. Bacon Wrapped Dates
  3. Sautéed chorizo with Bread 
  4. Spanish Potato Omelette 
  5. Tuna Avocado salad in Endive Spoons 
  6. Manchego and Serrano Croquettes (recipe below)
  7. Catalan Tomato Bread with Anchovies
  8. Seared Scallop on Creamed Corn 

Dessert:

  • Selection of Spanish cheeses, crackers, grapes, nuts

Croquetas de Jamon Serrano y Manchego

Makes 16 croquettes, about 26 g each

Ingredients:

  • 80 g serrano ham, finely chopped
  • 50 g shallot, finely chopped
  • 50 g manchego cheese, coarsely grated
  • 30 g butter
  • 15 mL EVOO
  • 60 g all-purpose flour
  • 200 mL milk
  • Pinch of salt
  • 1 large egg
  • 45 g panko
  • 20 g manchego cheese, finely grated
  • 500 mL peanut oil

Directions:

  1. Heat the butter and olive oil in a pan, add the shallots and cook until translucent.
  2. Add the flour and stir well and cook for a couple of minutes. Whisk in the milk and stir until thickened. Stir in the Serrano ham and 50 g of the coarsely grated cheese.
  3. Spread the mixture onto a parchment-lined baking sheet and allow to cool completely.
  4. Once cool, shape into little ovals about 26 g each. Refrigerate for 30 minutes.
  5. Whip the egg with a fork in a small bowl. In another small bowl, combine the panko and the finely grated Manchego cheese.
  6. Dip each oval into the egg and coat thoroughly, then plunge each one into the panko mixture and coat well, storing each one on a clean parchment-lined pan.
  7. Heat the oil to at least 350 F and fry each croquette until golden. Serve immediately or hold on a baking sheet and reheat in a 350 F oven until warmed through.
  8. Serve with Romesco Sauce.

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We totally got sucked into another ATK (America’s Test Kitchen) recipe that we saw as we were trailing off to sleep one night in April: Pastitsio. What got me this time was the way they reinvented cooking the noodles, these reinventions usually turn me off (why mess with a good thing?) but this one totally got me. Get this, you par-cook the noodles in béchamel! Yep, you read that right. Par-cook in Béchamel. I had to try it. Plus I just loved the way the noodles were lined up. Of course, they didn’t use the right noodles for authentic pastitsio, but I just loved the way they lined up. So I gave it a try. It is rich, filling and ever-so-moreish. Particularly if you love Béchamel like I do. I won’t be making this every week, but once in a while, it will be a nice change to the repertoire.

Also known as Greek Lasagna.

Pastitsio

For the original recipe, please click here.

This recipe serves 4-6 people (it freezes well).

Ingredients for the meat sauce:

(this dish may be made up to 5 days before needed and refrigerated):

  • ¾ teaspoon table salt
  • ¼ teaspoon baking soda
  • ½ cup water
  • 8 ounces 93% lean ground beef
  • 1 tablespoon vegetable oil
  • 1/2 sweet onion, finely diced
  • 30 mL pureed roasted garlic
  • 1 ¼ teaspoons ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 65 mL red wine
  • 65 mL tomato paste

Directions for the meat sauce:

  1. Sweat the onions in the oil until translucent. Add the garlic and the meat and cook until the meat is no longer pink. Add the spices and cook until fragrant. Turn the heat down to a simmer.
  2. Combine the salt, baking soda, 1/2 cup water, wine and tomato paste and mix well. Add this mixture to the meat, stir well and simmer for 45 minutes. Remove from hear and allow to cool completely.
  3. Meanwhile make the béchamel.

Ingredients for the béchamel and pasta:

  • 30 g unsalted butter
  • 45 g unbleached flour
  • 30 g roasted garlic purée
  • Pinch of nutmeg
  • 1 L whole milk, heated
  • 250 g ziti or penne
  • 250 g kasseri cheese, divided

Directions for the béchamel:

  1. Melt the butter in a large saucepan over medium/low heat. Whisk in the flour and cook for 2 minutes.
  2. Whisk in the garlic and nutmeg until combined. Whisk in the milk and cook until thickened.
  3. Add the pasta and return to a simmer, stirring constantly. Once simmering, remove the pot from the heat and allow to sit, covered for 15 minutes (pasta should not be cooked through).
  4. Preheat the oven to 350F.
  5. Assemble the pasta in straight rows on the bottom of a buttered casserole, reserving the béchamel. Top with half of the cheese and then the meat sauce, cover with remaining béchamel and the remaining cheese.
  6. Bake uncovered for 45 minutes to an hour until cheese has melted and has browned. Allow to sit for 20 minutes. Serve with a lightly dressed green salad.

Notes:

  • If you’re making this in advance, assemble cooled ingredients and refrigerate, covered for a maximum of two days. Allow to come to room temperature before baking.
  • This can be frozen in cooled assembled format or after it’s been baked.
  • Like most casseroles, this gets better the next day.

 

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I’ll never forget the Croque Monsieur sandwich that JT ordered at the Café du Parc at the Intercontinental Willard Hotel in Washington, DC in 2013. It was incredible, but soooo filling. I adore the components of this sandwich but I find that the whole thing is just too much so I like to lighten it a bit by replacing the bread with a crêpe. It still has a generous layer of béchamel, with a slice of ham, gruyère cheese and a slather of mustard, the only difference is the crêpe! This recipe was for a brunch we had so I added the egg and it changed it to a Croque Madame!

Croque Madame Crêpe

A KitchenInspirations Original Recipe

Serves 2

Ingredients:

  • 2 Crêpes
  • 125 mL béchamel sauce
  • 50 g gruyère cheese, shredded
  • 2 slices ham
  • 15 mL Dijon mustard
  • 2 eggs, fried

Directions:

  1. Spread half of the béchamel in the centre of each crêpe and top with the grated cheese. Put into a preheated oven to slightly melt the cheese.
  2. Heat the ham in a frying pan on both sides. Spread half the Dijon mustard on each slice and put it on top of the melted cheese, keep it warm.
  3. Add the fried eggs in the centre and fold each side in, leaving the yolk exposed.
  4. Serve with some lightly dressed greens.

 

Notes:

  • Traditionally, the egg is baked in the crêpe but I didn’t like how crispy the crêpe became so I changed the directions.

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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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We’ve fallen in love with Vietnamese food. Banh Mi in particular. This Vietnamese/French delicacy is packed with flavour that a typical sandwich simply cannot compete with.

The sandwich begins with a fantastic bun that feels light (as in weight) and doesn’t have a rough, mouth tearing crust, but a fine, thin one. The crumb needs to be a little chewy with a hint of sweetness. It bounces back slowly if imprinted with a finger. It needs to contain some wet and heavy fillings so it needs good structure. The bun will make or break this delicious sandwich.

The fillings are equally as important. Our favourite sandwich is lightly smeared with butter on both sides (this waterproofs the spongy bread). Then there’s a good smear of paté, layered with a protein (usually in the form of a cold cut), topped with a sweet and sour carrot/daikon pickle, a decent squirt of mayonnaise, finished with thinly sliced cucumber and a good handful of cilantro. It is a work of art. But don’t admire it too long as it’s best consumed shortly after assembly. Sure, you can get grocery-store banh mi that was assembled earlier that day and wrapped in plastic wrap, but there is no comparison.

We had some roast beef leftover from a Sunday dinner that I sliced thinly for our first foray into this special sandwich. I made my own pickled carrot. The rest is carefully selected, good quality, store-bought ingredients.

Always use sterylized jars with new lid inserts.

Check out your local Vietnamese restaurants for this delicacy, if it’s your first time. But be sure to read the reviews because a bad banh mi will ruin your experience.

Pickled Carrot

Makes about 500 mL pickled carrot

Ingredients:

  • 450 g carrot, peeled, cut into strips 1 mm square and 5 cm long (I had about a half a parsnip so it went right in!)
  • 50 g sugar
  • 30 g sea salt
  • 1 L water
  • 200 mL white vinegar

Directions:

  1. Combine the sugar, salt, water, vinegar, and heat gently to melt the sugar and salt. Pour over the carrot and fill a sterilized mason jar with the carrot and warm liquid.
  2. Allow to cool then refrigerate. May be consumed right away for about a month or so.

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We were having a friend over (outside) during lockdown (you’re permitted to responsibly socialize with one single (meaning they are single) friend, outside) and I needed a relatively quick dessert. This recipe came across my Insta feed and I was immediately taken with it. You use two whole oranges, skin, pith and all! Sounds intriguing, doesn’t it? You boil the oranges for 10 minutes three times, each time discarding the water to rinse away the bitterness. There is a lot of sugar but I didn’t reduce it like I normally do because I was concerned about the bitterness and it was fine. In fact, it was more than just fine, it was great! Not too sweet, I’d definitely make it again, in fact, I’ve made it three times! And because it is made with almond flour, you put the whole thing together in a food processor! It is super moist, orangy and delicious. And you needn’t make a syrup, like other orange cakes, because it is plenty moist from the two boiled oranges.

Gluten-Free Whole Orange Cake

For the original recipe, please click here.

Makes one 23 cm (9 inch) round cake

Ingredients:

  • 2 medium oranges, fresh whole with the rind on about 300 g each
  • 6 g baking powder
  • 6 large eggs, room temp
  • 250 g white sugar
  • 250 g almond flour

Directions:

  1. Preheat the oven to 350° F Convection. Prepare a 23 cm (9 inch) springform pan by lining the bottom with parchment and spraying the insides with non-stick spray.
  2. If you are not using organic oranges, scrub the exterior with hot water and a little soap and rinse well.
  3. Boil the whole oranges 3 times for 10 minutes, each time, changing out the water.
  4. Chop the oranges up into eighths and blitz until smooth with the Nutribullet (I was able to get the two oranges into my large Nutribullet container).
  5. Transfer to a large food processor and add the remaining ingredients, processing until fully incorporated and smooth.
  6. Pour the batter into the prepared pan and place on a cookie sheet into the preheated oven and set the timer for 60 minutes.
  7. Allow it to cool in the pan, then carefully remove and plate.

Notes:

  • I blitzed the boiled oranges in my Nutribullet and transferred them to my large food processor to complete the cake. The Nutribullet makes a very smooth paste.
  • I used a 23 cm (9 inch) springform pan, lined with parchment.
  • My oven baked it a bit quickly so check at 50 and 55 minutes for doneness with the wooden toothpick test. It won’t dry out like an ordinary cake so a little overbaking won’t kill it.
  • The cake stands on its own, no need for any garnish or cream but the author suggests serving it with a little Greek yogurt, I didn’t feel it needed it at all.
  • To make it extra special, you can pour a Belgian dark chocolate ganache over it. 100 mL Table Cream, 100 g Belgian dark chocolate chips, 45 mL white corn syrup. Heat cream to almost boiling, pour over chocolate chips, let stand a few minutes, stir until melted and stir in the corn syrup. Cool to thicken, pour over cake.

 

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Way back in April we had an outdoor Indian evening with a single neighbour and for hors d’œuvres I served Pork Samosas. They were delicious and so moreish. They are not the traditional deep-fried samosa, but they are baked phyllo pastry versions. I can tell you that they didn’t last long.

Photo of baked pork samosas

A delicously flavourful, crispy triangle.

Baked Pork Samosas

A KitchenInspirations Original Recipe

Makes about 16 two-bite samosas

Ingredients:

  • 15 mL vegetable oil
  • 1/2 shallot, finely chopped
  • 200 g ground pork
  • 5 g garam masala
  • 5 g curry powder
  • 10 g cumin
  • 5 g grated ginger
  • 10 g roasted puréed garlic 
  • 200 g mix vegetables
  • 50 g frozen peas, thawed
  • 10 g cilantro leaves, chopped, plus extra for garnish
  • 1/2 pack phyllo pastry
  • 150 g unsalted butter, melted

Directions:

  1. Heat the vegetable oil in a frying pan and sweat the shallot until translucent.
  2. Add the pork and cook until no longer pink, mix in the ginger and garlic and stir well.
  3. Sprinkle the garam masala, curry powder and cumin over the cooked pork and stir until fragrant. Remove from heat and mix in the vegetables and cilantro. Allow to cool completely.
  4. Cut each phyllo sheet into 5 cm widths and brush with melted butter.
  5. Starting at one end, dollop a tablespoon of the pork mixture and begin folding in a triangle pattern like illustrated below.
  6. Brush the tops with more melted butter. Bake in a preheated oven for 15-20 minutes or until golden and heated through. Serve with peach chutney.

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I posted this recipe about 9 years ago so I felt it was time for an update and repost. Lemony desserts are a favourite here so whenever I have an extra lemon or two rolling around the kitchen, a lemony dessert makes an appearance.

Even though these squares are two layers, they come together quickly. The shortbread crust is tender and the coconutty custard topping is lemony and chewy. One could say they’re a match made in heaven!

Chewy Lemon Squares with Coconut

From Company’s Coming Squares by Jean Pare.

Makes 1 pan 23 cm x 23 cm (9×9 inch)

Ingredients, base:

  • 200 g all purpose flour
  • 50 g granulated sugar
  • 114 g butter, cold

Directions, base:

  1. Preheat the oven to 350° F.
  2. Crumble flour, sugar and butter until mealy (you can save time and pulse this in a food processor, metal blades)
  3. Press into ungreased 23 cm x 23 cm (9×9 inch) pan. Bake for 20 minutes.

Ingredients, topping:

  • 2 eggs
  • 60 mL lemon juice, freshly squeezed
  • 200 g granulated sugar
  • 20 g all purpose flour
  • 2 g baking powder
  • 75 g flaked, unsweetened coconut
  • 2 g salt
  • 5 mL lemon essence

Directions, topping:

  1. Beat eggs slightly. Stir in the rest of the ingredients.
  2. Spread over par-baked shortbread base. Bake at 350° F for additional 30 minutes, until set in the centre and golden in colour.
  3. Cool and cut into squares, or bars.

The carmelized coconut on the top makes it moreishly chewy where the end pieces with more edges are coveted!

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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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I used to reserve Thai Green Curry for the times we go out for lunch, but nowadays there is no going out so we’ve had to improvise and make these tasty dishes at home. I’ve tried many a-green curry pastes and some were so hot, I just couldn’t tollerate them. I’ve tried making my own too, but have not found a recipe that reminds me of the restaurant style that I long for. That is until I combined two lovely green curry pastes! This is not a traditional Thai Green curry recipe, but it’s one that works for me and JT is always requesting it.

Thai Green Curry

Serves 2

Ingredients:

  • 2 teaspoons peanut oil
  • 15-30 mL green curry paste (see notes)
  • 200 g protein of your choice (I used chicken)
  • 15 g corn starch
  • 60ml (1/4 cup) chicken stock
  • 5 mL fresh lime juice
  • 5-15 g brown sugar
  • 15 mL fish sauce
  • 200 mL coconut milk
  • 4 kaffir lime leaves
  • 200g frozen green beans, French style
  • 1/3 cup fresh Thai basil leaves
  • Steamed jasmine rice, to serve

Directions:

  1. Cut the chicken into thin-ish, bite-sized pieces. Coat with the corn starch.
  2. Heat the peanut oil in a small Dutch oven and cook off the green curry paste until fragrant and has become somewhat dry. Add the chicken and cook until it is golden.
  3. Add the chicken stock, lime juice, fish stock and brown sugar and stir until it heats through and the sugar has begun to melt.
  4. Add the coconut milk and stir until smooth and creamy. Do not boil because the coconut milk can separate and it won’t look as good. Add the kaffir lime leaves and simmer until the chicken has cooked entirely through.
  5. Add the frozen green beans (see notes) and stir until heated through. Remove the kaffir lime leaves.
  6. Serve over an inverted bowl of rice, garnish with Thai basil or kaffir lime leaves.

It’s super creamy with a hint of heat. The chicken is velvety soft and delicious in this dish.

Notes:

  • I usually find green curry paste too hot at full strength so I’ve had difficulty finding one I can tolerate. We have an incredible Asian grocer near us with an unusally large compliment of sauces and pastes and I’ve found this one isn’t too hot but I add a little of this one which is super hot. The combination makes a wonderful restaurant-style green curry sauce.
  • I didn’t have green beans so I just added some peas.
  • Thai green curry is traditionally made with Chicken but you can use any protein.
  • The traditional vegetables are eggplant and sugar snap peas but you can use whatever you have on hand. Bamboo shoots would add a lovely crunch to this dish. I prefer to keep my vegetables on the green side because I love it in monochrome.
  • I usually start with a 5 grams of sugar and work my way up to 15 grams, if necessary. Some green curry pastes are already sweet so you’ll need to taste as you go along.

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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’ve been eating a lot of soup lately, Vietnamese Pho, Italian Wedding Soup, Thai Lemon Grass Soup and Japanese Ramen. The Ramen has been a favourite because of the soft boiled egg and the delicious noodles. I haven’t been able to find authentic fresh ramen noodles so I’ve been using those horrible little Ramen soup packets (don’t worry, I toss everything but the noodles) that we can usually get for 4 for $1.00 (you know those awful little packets we used to eat when we were poor students?). But I had an urge to make my own ramen noodles. I reviewed several recipes and discovered that they are not that difficult but they are time-consuming (isn’t anything good time-consuming?) I wasn’t able to source the sodium carbonate without having to buy about 250 g (that would last me years!) so I followed the directions to make my own and it worked out perfectly. 

The noodles take a bit of effort to make but they are well worth it. They are significantly better than the packaged noodles and they are a little heartier. I made two servings of the noodles which turned out to be 4 servings so I dried half of them for next time.

This is about half of the amount that the recipe made.

I used this ramen recipe with sliced grilled chicken breast and this ramen egg recipe

Homemade Ramen Noodles

Makes 2-4 servings

For the original recipe, please click here.

Ingredients:

  • 3 g sodium carbonate (baked baking soda) 
  • 80 g water
  • 2 g kosher salt
  • 2 g vital wheat gluten
  • 198 g “00” bread flour

Directions:

  1. Combine the baked baking soda and water and stir until the baked baking soda has entirely dissolved. Add the salt and stir to dissolve.
  2. Combine the vital wheat gluten in the large container of your food processor fitted with the blade attachment and process once or twice to combine the wheat gluten and flour.
  3. On a medium/low speed, pour one-third of the water into the bowl and process. Allow to rest for 30 seconds, add the second third and allow to rest for 30 seconds and finally finish with the last third of water combo and process for about a minu or until it is quite crumbly, allow to rest for 30 minutes.
  4. When rested, pour the dough onto a piece of parchment and press the dough together into a ball. Divide the ball into two and form two disks (the dough is very dry at this point). Roll each disk out so that it is about 0.5 cm so it will fit through the largest setting of your pasta maker. Wrap the disk you are not working on with plastic wrap to prevent it from drying out further.
  5. Put the dough through the thickest setting, then the second thickest, then the third and fourth thickest. Fold the dough in half and start again on the thickest setting to the fourth thickest setting. Repeat the process two more times. Fold the dough and wrap in plastic wrap and allow to rest for 30 minutes. Repeat with the second disk.
  6. Once they have rested, (I cut the sheets in half so that they are not too long) lightly coat each side of the sheets with flour and run the sheets through the spaghetti attachment and fold them into loose nests. Put them into a ziplock bag overnight in the refrigerator (this helps improve the taste and texture).
  7. Cook for about 2 minutes or until al dente in boiling UNSALTED boiling water (the exact time will depend on how thick your noodles are). Drain and rinse. Use immediately.

A delicious bowl of noodley soup.

Notes:

Why these specific ingredients are important:

  • Bread flour has a higher protein content than all-purpose flour which give the noodles a chewy texture.
  • Adding vital wheat gluten gives the noodles an even chewier texture.
  • Sodium carbonate (baked baking soda) gives the noodles elasticity, springiness and glossiness as well as flavour.
  • The Ramen soup recipe I follow is this one.
Baked Baking Soda
  • I baked about 115 g of baked baking soda so I don’t have enough for ten years! By using the 2/3 weight as per the instructions, it will take 2-5 hours. Once you have dehydrated the baking soda, it becomes extremely caustic, so don’t let it come into contact with your skin. Store in an airtight container.

 

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I have been making this fabulous butter chicken recipe since I first found it in 2009. I love it because it is the closest to our favourite Bombay Palace’s Murgh Makhani. It is a rich, tangy tomato-based sauce that is completely moreish. I made it in mid-March when our weather suddenly turned into spring with temperatures of 14° C to 20° C (57° F to 68° F) and we had friends over two days after we were released for our latest 100-day lockdown. If it weren’t for our cosy heated patio, I would have surely gone mad.

You can easily make this vegetarian by substituting firm tofu for the chicken but I wouldn’t skip the spice rub and marinade, grilling also adds a level of flavour but not absolutely necessary.

Butter Chicken-Murgh Makhani

Serving Size: 6-8

Ingredients:

  • 15 mL olive oil
  • 1 medium sweet onion, roughly chopped
  • 1.6 L stewed tomatoes
  • 43 g roasted garlic
  • 7 g ginger, grated on a Microplane
  • 3.5 g Meat Masala (see recipe below)
  • 3.5 g Garam Masala (see recipe below)
  • 35 mL lemon juice (about half a lemon)
  • Pinch of baking soda
  • Salt to taste
  • 60 g unsalted butter
  • 100 mL cream
  • Cilantro to garnish

Directions for the gravy:

  • In a large Dutch oven, heat the olive oil and cook the onions until golden. Add the stewed tomatoes and simmer until it has reduced to two-thirds of the original volume.
  • Add the roasted garlic, ginger, both masalas, lemon juice and stir well to combine. Add a pinch of baking soda and stir until it has stopped bubbling. Blend this gravy with an emersion blender and run it through a fine sieve (I prefer a smooth, creamy gravy). Add salt to taste. You can hold the gravy overnight in the refrigerator.
  • If you are serving immediately, add the butter and stir so that it melts into the gravy. Add the cream and stir well. Hold the gravy on very low heat (be careful, it bubbles quite furiously) and add the chicken just before serving.

This recipe is restaurant quality without the salt and extra calories!

Tandoori Marinades

  • 1 kg chicken, skinned, deboned, trimmed (I used chicken thighs)

Ingredients for the spice rub:

  • 6 g red chili powder (I used mild)
  • 3 g turmeric
  • pinch of baking soda
  • salt to taste
  • 30 mL lemon juice

Directions:

  1. Combine the ingredients for the spice rub and rub well into the chicken (I would use gloves). Refrigerate for 30 to 60 minutes.

Ingredients for the marinade:

  • 100 g Greek yogurt
  • 6 g red chili powder (I used mild)
  • 7 g ginger, grated on a Microplane
  • 30 g roasted garlic
  • 5 g coriander
  • 5 g cumin
  • 5 g garam masala
  • 15 mL lemon juice
  • 30 mL olive oil

Directions:

  1. Combine all of the ingredients and spread evenly onto the chicken pieces. Refrigerate overnight or for a few hours.
  2. When ready to grill, heat the grill to 350° F.
  3. Brush off a lot of the marinade.
  4. Grill the chicken, basting with the marinade once or twice at the beginning until cooked through, about 165° F.

I always double the batch so that I can freeze leftovers for a quick and delicious meal.

Garam Masala

(recipes for the masalas are from HeartSmart flavours of India by Krishna Jamal, 1998)

Ingredients:

  • 4 tbsp ground cinnamon
  • 1 tbsp ground cloves
  • 1 tbsp ground cardamom
  • 1 tsp ground mace

Directions for the Garam Masala:

  1. Add all of the ingredients into a heavy bottom pan and toast until fragrant.

Meat Masala

Ingredients:

  • 3 tbsp coriander seeds
  • 1 1/2 tbsp cumin seeds
  • 1 black cardamom pods
  • 1/4 star anise
  • 3 cm cinnamon stick
  • 2 cloves
  • 2 bay leaves
  • 3/4 tsp dried cilantro
  • 1/4 tsp mace
  • 3/4 tsp ground turmeric
  • 3/4 tsp red chili

Directions:

  1. In a small pan, toast the coriander, cumin, cardamom, star anise, cinnamon stick and cloves and toast until fragrant. Allow to cool completely.
  2. Add toasted spices to a spice grinder with the remainder of the spices and grind until it is a fine powder. Store in an air-tight container in a cool dark place.

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This winter we ate a lot. I mean, we ate a lot of soup. Who am I kidding, we did eat a lot, but we also ate a lot of soup. I became quite proficient at some of our ethnic favourites, this Thai Lemongrass Shrimp soup being one of them. I reverted back to an old favourite recipe from an Australian cookbook a friend gave me years ago, Bay Books Cookery Collection, Thai Cooking Class, written by Somi Anuntra Miller and Patricia Lake. It is a well-illustrated cookbook with some great background, techniques and lists of ingredients for successful Thai cooking. In fact, it is my GoTo Thai cookbook. I have tweaked the recipe to resemble that of a favourite Thai restaurant.

Shrimp Lemongrass Soup (Tom Yam Goong)

Makes about 500 mL soup

Ingredients:

  • 500 mL chicken stock
  • 8 pieces fresh galangal
  • 8-12 Fresh Kaffir lime leaves
  • 2 pieces of 2 cm lemongrass, sliced in half lengthwise
  • 60 mL lime juice
  • 15 mL fish sauce
  • 2.5 mL chilli paste
  • 5-10 g of cane sugar
  • 8 fresh shrimp, peeled and deveined (skins reserved)
  • 10 fresh cremini mushrooms, cut into quarters
  • 80 g vermicelli rice noodles
  • 2 Campari tomatoes, cut into 6ths
  • Chiffonade of Cilantro leaves, Thai basil and thinly sliced green onions to garnish

Directions:

  1. Bring the chicken stock, galangal, Kaffir lime leaves and lemongrass along with the shrimp skin to a slow boil and then simmer for 30 to 60 minutes. Strain out the stock so that it is clear and without any bits.
  2. Add the lime juice, fish sauce, chilli paste and cane sugar and continue to simmer until sugar has completely dissolved. Taste for balance and add a bit of lime juice or sugar to balance if required.
  3. Boil water for the noodles, completely cover noodles in the hot water and allow to soak until al dente. Rinse in cold water to stop from cooking further.
  4. Bring the soup to a slow boil and add the mushrooms and shrimp and cook until the internal temperature of the shrimp is 120° F.
  5. Meanwhile, preheat the bowls (it’s winter and they cool down incredibly quickly). Reheat the noodles by running them under super hot water.
  6. Assemble the soup: add half of the heated noodles to each bowl, top with 4 shrimp in each bowl and spoon the hot liquid over the noodles and shrimp, dividing the mushrooms equally between the two. Add a cut tomato into each bowl and garnish with the chiffonade of cilantro and Thai basil and green onions.

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Loaded Double Belgian Chocolate Cookies

Makes about 40 cookies using a 4.5 cm ice cream scoop

Ingredients:

  • 227 g unsalted butter at room temperature
  • 200 g brown sugar
  • 100 g granulated sugar
  • 2 large eggs
  • 10 mL pure vanilla extract
  • 360 g all-purpose flour
  • 1 teaspoon baking soda
  • ½ tsp salt
  • 150 g semi-sweet chocolate, chopped into chunks (chocolate chips work too)
  • 150 g milk chocolate chips
  • 50 g Skore bits
  • 100 g of dried, unsweetened cranberries or dried cherries

Directions:

  1. Cream the butter and the sugars together until light and fluffy. Add the eggs one at a time until well incorporated, add the vanilla.
  2. Sift the flour, baking soda and salt together and add to the butter mixture to form a batter.
  3. Fold in the inclusions (reserving a small amount to add after the cookies come out of the oven for presentation, if desired).
  4. Bake in a pre-heated 350° F oven for 12-15 minutes or until the cookies are slightly golden at the bottom.
  5. Add the remaining inclusions, if desired and allow to cool completely on a cooling rack.

Notes:

  • I used a 4.5 cm releasing ice cream scoop, if you use the slightly smaller one, you will likely get about 60 cookies.
  • To help with portion control, I generally freeze the raw batter in scoops on a cookie sheet and bake as needed, 1 to 2 at a time (it drives JT crazy but he is grateful for the portion control).

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This recipe made its first appearance on the blog in 2012. I thought it was time for an update.

This is a surprising recipe that uses pork tenderloin instead of pork shoulder which is the traditional cut for pulled pork. The tenderloin is significantly less fatty than the shoulder so it makes a healthier dish. I’ve reduced the sugar considerably in the Barbeque sauce which is traditionally made with ketchup (about 90% sugar) and includes 110 g of brown sugar; I’ve used passata with a dash of balsamic and only 45 g of sugar. It’s still sweet but not sickly sweet. The baking soda helps reduce the acidity in the passata which in turn makes the tomato sauce taste sweeter. It was well balanced. JT couldn’t stop eating it. I’ve served this dish at parties and die-hard pulled pork aficionados couldn’t tell it was tenderloin!

This is the pork pulled after I removed it from the sauce. It moistens up considerably after it is re-entered into the sauce.

Ingredients for the Barbeque Sauce:

  • 250 mL San Marzano passata
  • 60 mL balsamic vinegar
  • 45 g erythritol or sugar
  • 125 g finely chopped onion
  • 15 mL soy sauce
  • 15 mL Worcestershire sauce
  • 15 mL prepared mustard
  • 15 mL roasted puréed garlic
  • 8 g espresso coffee powder
  • 2.5 mL baking soda

Pulled Pork Ingredients:

  • 600 g pork loin or tenderloin with silver skin and excess fat removed and cut into manageable chunks.
  • 1-2 tbsp canola oil (or an oil with a high flash point)
  • About 350 mL BBQ sauce from above
  • 1 cup water

Directions:

  1. Sear the pork on all sides in a heavy cast iron pan. Add the pork to the slow cooker set on high.
  2. In the same cast iron pan with a splash of oil, caramelize the onions. Add the remaining BBQ sauce ingredients with the exception of the baking soda and cook until the sugar has melted and everything is hot. Add the water and mix well, then add the baking soda and stir until the fizzing has subsided.
  3. Add the sauce and water to the slow cooker and set the timer for 1 hour, then reduce the temperature to low and cook, stirring occasionally for 6 hours or until pork can be pulled apart with a fork.
  4. Remove the pork from the sauce and allow to rest for 10-15 minutes. Pull the pork apart with a fork.
  5. Serve on slider buns, topped with your favourite coleslaw.

We had the pulled pork on homemade tangzhong brioche buns that were slightly toasted and topped with a lovely vinegary coleslaw. It was pretty good even though the lighting sucked.

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Buns that are used as a vehicle for other food are a very important part of the equation. You don’t want a bun that is too heavy or dense otherwise it takes over the other food, you don’t want it too light and fluffy because then it falls apart and doesn’t accomplish its primary role of transporting the other food. These buns (originally seen here) are the perfect vehicle for burgers and pulled pork we had recently. They are sturdy enough for the juicy burger with oodles of toppings and saucy pulled pork and yet they don’t overwhelm the dish with bread-y-ness. The Tangzhong roux is supposed to help preserve the rolls for longer than those without, however, they never last that long in my house, so I cannot confirm this theory.

Tanzghong Brioche Slider Buns

For the recipe inspiration, please click here.

Makes 18 slider buns (for 65 g burgers)

Ingredients:

  • 60 mL warm water
  • 8 g dry yeast
  • 25 g sugar
  • 500 g unbleached, all-purpose flour, divided
  • 125 g milk (yes grams)
  • 3 eggs, room temperature
  • 5 g sea salt
  • 125 g butter, softened
  • 1 egg for egg wash
  • 40 g Sesame seeds

Directions:

  1. Combine the yeast, sugar and warm water allow to proof for 10-15 minutes.
  2. Combine 50 g of the flour with the water and cook over low heat until a smooth paste is formed. Allow to cool for a bit. Beat in the eggs one at a time until fully incorporated. Set aside.
  3. In the bowl of your stand mixer with the dough hook attachment, combine the remaining 450 g flour, yeast mixture and salt. Pour in the flour paste/egg liquid and knead until the dough comes together. Add the softened butter a little at a time and knead on medium for 30 minutes or until the dough is no longer as sticky and comes away from the sides of the bowl.
  4. Grease a bowl and add the dough, cover and set in a warm, dark place for about 1 hour or until doubled in size.
  5. Shape into 18 buns (about 55 g each) and set on a baking sheet covered with a clean cloth for 1-2 hours or until doubled in size.
  6. Preheat the oven to 400° F.
  7. Brush with the egg wash and sprinkle with sesame seeds. Bake for 25 to 30 minutes or until the internal temperature is about 185° F to 190° F.
  8. Allow to cool before serving.

Notes:

  • The original recipe called for instant yeast or bread machine yeast but I only had the regular kind so if you choose to substitute with instant yeast, you need not dissolve it in the 60 mL water, just add it to the flour along with the sugar.
  • These buns have excellent structure and would hold up for burgers, pulled pork or anything saucy.

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