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In late March/early April, we spent two glorious weeks in Arizona. We stayed with friends for this duration because we had offered to puppy-sit (Jordan) while they took a quick 7 day holiday in Ireland. We had never puppy sat before but their beautiful black lab, Jordan is quite possibly one of the laziest dogs we have ever met so she was really no problem at all. We did get her used to three walks per day, that is, until we bumped into a woman carrying a black light, walking her dog after dark. I had to ask and yes, it was to detect scorpions. That was the end of our after dark walks. Period.

I like to arrive with gifts in hand and these basil Parmesan Straws were the perfect hostess gift because I had a bunch of basil that needed using a couple of days before our departure. Plus they are pretty tasty. Jordan thought so too.

Sun-dried Tomato, Basil and Parmesan Straws

A KitchenInspirations Original Recipe

Makes about 75 pieces

To print this recipe, please click here.

Ingredients:

  • 290 g flour
  • 10 g Fresh Basil, finely chopped
  • 50 g sun-dried tomatoes in oil, roughly chopped
  • 10 g garlic, finely minced
  • 110 g unsalted butter (cold)
  • 30 g  grated Parmesan cheese
  • 2 eggs, beaten separately
  • 15-30 mL water or milk
  • Sea salt

Directions:

  1. Pre-heat oven to 400°F.
  2. Put all dry ingredients into a food processor, including the basil, sun-dried tomatoes and garlic, and process to mix well.
  3. Add the butter and process to coarse granules.
  4. While the blades are running, pour in the egg and process until a soft ball forms. If this does not happen, drizzle little bits of water until a soft ball forms.
  5. Remove from processor and using a small amount of flour, roll out the dough to about 1/2 cm thickness. Cut into 8cm x 7 mm straws and position evenly on a cookie sheet. Brush with second egg and sprinkle with sea salt.
  6. Bake for 12-15 minutes until golden.
  7. Remove and allow to cool. This will store well in a cool, dark place or freeze.

Notes:

  • I like to use a plastic ruler to cut the straws evenly. My ruler is a dedicated food ruler that never is used with pens or pencils or markers!
  • This type of rolling pin gives you evenly thick dough, but as I have mentioned previously, it is a pain to unscrew the disks and I inadvertently have to wash all of the disks each time I use it.
  • This dough is a bit wetter than some of my other recipes because of the sun-dried tomatoes and fresh garlic.
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In an effort to eat healthier, I developed this recipe for a snack that is flavourful, crunchy and delivers a bit of protein and vitamins! The almond flour helps with the crunch as does the coconut flour, the dehydrated onion and garlic give the flavour this healthy snack delivers.

Kale Chips

A KitchenInspirations Original Recipe

Serves 2 to 4

To print recipe, please click here.

Ingredients:

  • 120 g kale, washed, dried and cut into medium-sized pieces
  • 30 g almond flour
  • 20 g coconut flour
  • 10 g dehydrated onion
  • 5 g dehydrated garlic
  • 30 mL olive oil
  • salt to taste

Directions:

  1. Pre-heat the oven to 93° C (200°F )(I used my convection (fan) setting).
  2. In a dedicated spice/coffee mill, grind the almond flour, coconut flour, onion and garlic until a fine powder. Set aside.
  3. Wash kale and dry as well as possible. Remove thick ribs. Cut into bite-sized pieces keeping in mind that they will shrink to about half their raw size.
  4. Drizzle olive oil over kale and toss to coat evenly. I gave them a quick, light massage to evenly coat each leaf.
  5. Spread kale on a cookie sheet so they are on one layer and not overlapping. Sprinkle lightly with about 7 g of almond flour mixture (I found it easier to sprinkle through a fine sieve).
  6. Bake for 15-20 minutes tossing occasionally until crisp. Sprinkle with salt.
  7. Serve immediately.

Notes:

  • Spice up the finished kale chips with a little cayenne pepper.
  • Instead of olive oil, use chili oil to coat raw chips.
  • Spread the oil-coated chips evenly on a cookie sheet to dry quickly and evenly.
  • A medium to larger cut leaf will dehydrate to a bite-sized chip.
  • Store the leftover coconut flour mix in an air-tight container for future kale chips.

Nutritional facts for kale chips

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Just prior to Christmas, I did a couple of jobs which had me buying a lot of garlic. When I say a lot, I mean literally dozens of heads! Of course, I gave away as much as I could but the majority came home with me. I am not one to toss perfectly good food in the bin, so I decided to roast the heads and freeze them for quick additions to sauces and soups. Now, I must say that this idea is genius because roasted garlic is so tasty and having some quick at hand makes it easy to add another level of flavour without the harshness of raw garlic. Over the holidays, we got together with our wonderful neighbours and I made this delicious roasted garlic dip.

Now there is that cold winter light!

Roasted Garlic Dip

A KitchenInspirations Original Recipe

Serves 6-8, makes about 300 mL

To print recipe, please click here.

Ingredients:

  • 200 g roasted garlic (about 4 heads)
  • 125 g cream cheese, room temperature
  • 50 g Greek Yogurt
  • Sea salt to taste

Directions:

  1. In a small bowl large enough to accommodate a stick blender, combine all of the ingredients and purée until smooth and silky.
  2. Serve at room temperature.

Notes:

  • I roast garlic by cutting off the bottom of the head (the root end) and setting it in about 30 mL of olive oil. I like to cover the garlic I roast so it steams and roasts at the same time. I roast the garlic in a 350° F oven for about 45 minutes or until they are very soft.
  • To extract the garlic, simply squeeze each clove into a container.
  • Some people add freshly grated Parmesan to this dip but I find it rich enough without it.
  • Save the cut ends of the garlic for soup stock.

This dip would also be a tasty cream sauce for pasta.

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During the month we spent in Arizona, we had the pleasure of celebrating American Thanksgiving with our dear friends down there. Our dear friends who live there offered to make the turkey (thank goodness, as I did not have any of my special kitchen tools!) so I offered to make a few different sides. We had dear friends visiting from Toronto and they are vegetarian and I wanted to make something special for them for Thanksgiving, so I made this Mushroom, Chestnut and Bean Wellington. I purchased the puff pastry to make it easier but I made everything else. I was surprised to find roasted Italian chestnuts (in the Kosher section, no less!) but sadly the mushrooms were just plain cremini and white mushrooms, not much variety. It’s always a bit of a challenge to cook in a strange kitchen and shop in a different part of the world, but I think this one turned out wonderful and with a variety of mushrooms, it would be amazing! Please excuse the photos, this is the one and only blog post I managed to eak out during our stay in Arizona, I was THAT busy!

Scroll down to the end of this post to see the house we rented. It took us some time to find one that was decorated in light airy colours, most of the rentals are dark and dowdy, filled with ‘granny’s furniture’ and I just couldn’t bear to live in that for a month! Although I might have chosen a slightly lighter tone for the walls, this house made me happy.

Fresh out of the oven.

Mushroom, Chestnut and Bean Wellington

A KitchenInspirations Original Recipe

Makes 1 Wellington about 30 cm x 15 cm (12 inches x 6 inches)

To print recipe, please click here.

Ingredients:

  • 1/4 cup sweet onion, finely chopped
  • 1 tbsp unsalted butter
  • 1 tbsp EVOO
  • 2 cups variety of mushrooms, roughly chopped
  • 1 tbsp garlic, finely minced
  • 1/2 cup carrots, finely cubed
  • 1/2 cup celery, finely cubed
  • 1/2 cup zucchini, finely cubed
  • 1/2 cup roasted chestnuts, roughly chopped
  • 1/2-1 tsp fresh rosemary, finely minced
  • 1/2 cup panko breadcrumbs
  • 1 cup navy beans, soaked
  • 4 cups vegetable stock, divided
  • 1/2 cup port
  • salt
  • pepper
  • 1 puff pastry sheet
  • 2 tbsp Dijon mustard
  • 1 egg yolk, lightly whisked with a little water.

Directions:

  1. Cook the navy beans in 3 cups veggie stock or water, cool.
  2. In a heavy bottom pan, caramelize the onions in the melted butter and olive oil on medium heat (about 20 minutes). Add mushrooms and cook until the mushroom liquid has evaporated. Turn the heat up and caramelize the mushrooms add the port to deglaze the pan.
  3. Add the garlic, carrots, celery, zucchini and roasted chestnuts and sauté until carrots are slightly softened.
  4. Add the rosemary, panko, cooked navy beans, and veggie stock. Season to taste. Remove from heat and cool completely.
  5. On a cold surface, roll out the puff pastry sheet to about 30 cm x 40 cm (12 inches x 16 inches). Brush the Dijon mustard on the pastry and mound the cooled mushroom filling in the centre of the pastry. Turn up each side until they meet in the middle and pinch closed. Pinch the ends closed and trim off excess pastry.
  6. Turn the log onto a parchment lined baking sheet seamed sized down, and brush with the egg yolk. Decorate with leaves from the leftover end pastry and brush with egg wash. Bake in a hot 400° F oven for 35-40 minutes or until golden.
  7. Serve sliced hot out of the oven, or reheat to serve.

A tasty treat wrapped in delicious buttery pastry.

Click on any photo for the slideshow.

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In October I did some really cool TV jobs! I cooked for the lovely and talented Chef Anjum Anand from her I love India Cookbook for Your Morning (click here to see the segment (about 1 min of commercials)) and Mark Bittman, the original author of the infamous No-Knead Bread! recipe (click here to see the segment (only about 30 seconds of commercials)) and Ocean Wise Executive Chef, Ned Bell from his beautiful new cookbook, Lure!

Ned is awesome! It was indeed a pleasure to work with him. Yes, those are ‘sensible shoes’ as a fellow food stylist recently mentioned on instagram!

Mark was incredibly humble and amazing to work with (although, I wish the camera-man would have said something about the angle of the burgers!)

Mark released his Tenth Anniversary Edition of How to Cook Everything Vegetarian cookbook, simple meatless recipes for great food! The book is enormous, over 700 pages and it’s packed with great info, techniques, and wonderful recipes.  Although Mark is not vegetarian, he believes we should be enjoying a more plant-based diet. What I liked about his recipes is that they are truly vegetarian and not just cop-out vegetarian like spaghetti with tomato sauce that you see on some menus! I cooked tofu, tempeh, seitan and a really interesting beet burger. The recipes were easy to follow and came together quickly without special equipment. I will definitely make a few again and even others from the delicious cookbook.

Although this recipe isn’t from his cookbook, it is indeed vegetarian.

Basil and Sun-dried Tomato Gougières

Makes about 50 gourgières. To print the recipe, please click here.

Ingredients:

  • 250 mL (1 cup) water
  • 128 g (1/2 cup) unsalted butter
  • Pinch salt
  • 128 g (1 cup) all-purpose flour
  • 4 eggs
  • 40 g (~1/4 cup) sun-dried tomatoes (not in oil)
  • 15 g (~3 cloves) garlic cloves, finely minced
  • 7 g  (~10) basil leaves, chiffonade

Directions:

  1. Preheat the oven to 425° F (218° C). Line a baking sheet with wet parchment paper (crumple the parchment into a ball and saturate with cold water and wring out, flatten with your hand on the baking sheet).
  2. In a heavy bottom saucepan, combine the water, butter, salt and garlic and heat until melted. Remove from heat and add the flour all at once, stirring well. Return to heat and cook for a couple of minutes until it comes away from the sides of the pan.
  3. Remove from the heat and beat in one egg at a time until fully incorporated, being careful not to scramble the eggs. Fold in the herbs and chopped sun-dried tomatoes.
  4. Using a small ice cream scoop dipped in water with a splash of oil, scoop out single balls onto the baking sheet about 5 cm (2 inches) apart. Bake for 20 minutes or until tops are golden and the puffs have poofed about double in size.
  5. Cool on a wire rack. Continue to bake until you have exhausted your batter.

A light and delicious cocktail nibble.

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Bloor West Village (BWV) is really starting to shape up in terms of restaurants. Of course we have more than our share of the usual pubs and sports bars but fine dining and house made food restaurants have had a difficult go at it mainly due to greedy landlords offering absurdly high rents. But in recent times, the restaurant selection has expanded and now we have some excellent choices for good food. One of the more recent places is a Korean BBQ place and although the food is wonderful, the ambiance is not (I think I counted about 21 TVs surrounding the perimeter just below the ceiling, and it’s not a huge place!) so we will reserve our patronage for lunch or take out.

I was immediately intrigued by the spices and flavours of Korean cuisine but my only experience was with Charles (Five Euro Food, in hiatus presently) when we met up in Paris in 2012 and Sissi’s tantalizing recipes for pickles and kimchi. So one afternoon, I decided to explore said cuisine at home. Of course, I was ill-prepared and did not have some of the specific spices (Korean chili paste, Korean red pepper powder) so I had to improvise using ingredients found in my European kitchen. We loved it and, because we have a relatively young Korean palet, did not immediately taste a huge difference compared to the restaurant food we’ve experienced. In general, (in my opinion), Korean food can be rather spicy (hot) and may not be for everyone (they seem to have only one way to make it: really, really hot) so the recipe below is a slightly tempered version. Of course, you may make it as hot as you like.

Korean Pork “Bulgogi”

For the original recipe, please click here.

Print Korean “Bulgogi” Recipe

Makes 2 servings

Ingredients:

  • 200 g Pork Tenderloin, thinly sliced
  • 1/2 large sweet onion, halved and thinly sliced
  • 4 medium garlic cloves, crushed
  • 45 mL (3 tbsp) fresh ginger, finely minced
  • 125 mL (1/2 cup) sweet pimento paste (like this) or Korean chili paste
  • 2 tbsp toasted sesame seed oil
  • 63 mL (1/4 cup) dark soy sauce
  • 30 mL (2 tbsp) Hungarian sweet paprika (or Korean chili powder)
  • 3 mL (1/2 tsp) smoked Spanish paprika
  • 5 mL (1 tsp) hot Hungarian paprika paste (like this), or to taste
  • 45 mL (3 tbsp) honey
  • 30 mL (2 tbsp) mirin
  • 2 medium scallions, white and green parts, finely sliced
  • 10 mL (2 tsp) toasted white and black sesame seeds

Directions:

  1. Combine everything but the pork, scallions and sesame seeds in a blender and blend until smooth.
  2. Toss the pork with the onions; cover with 1/2 of the marinade (reserve the rest for another time) and coat well, refrigerate for 1-4 hours.
  3. Warm a cast iron pan on the grill (or stovetop), add a little oil and cook the marinated meat and onions until the pork is cooked through. Leave the top open to allow the sauce to thicken.
  4. Serve with finely sliced scallions and toasted sesame seeds over sticky rice or cauliflower rice.

This is a richly flavoured Korean inspired dish.

Notes:

  • This version is not an overly spicy dish, but it is richly flavoured with a very slight kick.
  • I modified the ingredient list to suit what I had in my pantry. I cannot say whether the original recipe would be significantly spicier but my guess would be, that it is.
  • Make a double or triple batch of the marinade and reserve for future meals, it really is tasty.

Or you may use chicken, like this and make it a Bulgogi Bowl! I made a quick carrot pickle and topped shredded ice burg lettuce for a lighter dinner, it was wonderful!

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chickenschnitzel_first

We just got back from a two-week holiday in Arizona. I apologize for not commenting as much as I usually do, but you know the drill on holidays.

Regarding Arizona, I would love to say it was perfect weather, and perhaps it was, for Toronto weather but it was cold, sometimes snowy and rainy. Our time with dear friends more than made up for the lousy weather. Although we did have a few gloriously sunny days before the ugly, rainy days we spent in Sedona. Fortunately, our time at the Grand Canyon was clear, albeit cold (read: two layers of leggings, three long-sleeved Ts and a light winter jacket with hat, mittens and scarf). Once I get our photos sorted, I’ll post a few good ones on the blog, in the meantime, I thought I’d share one of my favourite ‘diet’ dishes, chicken “schnitzel” with roasted garlic cauliflower mash!

Chicken “Schnitzel” with Roasted Garlic Cauliflower Mash

A KitchenInspirations Original Recipe

Serves 2

Ingredients:

  • 460 g cauliflower
  • 2-3 cloves garlic, roasted
  • 1/4 cup water
  • 165 g chicken breast, boneless, skinless
  • 35 g egg white
  • 2 Ryvita whole wheat snack bread
  • 10 g whole wheat flour
  • 1/4 cup Herbes en Provence with granulated onion and garlic
  • few sprays of non-stick spray
  • chopped fresh dill for garnish

Directions:

  1. Pre-heat oven to 425° F.
  2. Break down cauliflower into equal-sized florets and set on a baking sheet lightly sprayed with non-stick spray. Roast until softened. Add a bit of water at the end to steam to perfect tenderness for about 5 minutes.
  3. Add the cauliflower florets into a glass bowl and add the roasted garlic cloves. Blitz with the hand blender until creamy and smooth, adding a bit of water if necessary (I just added the left-over steaming liquid from the roasting pan). Set aside.
  4. Divide the chicken into two equal portions and butterfly each, cover the chicken with plastic and flatten it to about 0.5 cm or 1/4 inch with a kitchen mallet. Put them into the fridge.
  5. Add Ryvita to a small zip lock bag and smash into smaller but coarser bits. Add the Herbes en Provence and mix well.
  6. Add the egg whites into a large flat bowl and beat with a fork.
  7. Remove one chicken cutlet from the fridge and lightly dust each side with the whole wheat flour. Then dip it into the egg whites to cover both sides. Sprinkle each side with the Ryvita mixture to coat evenly. Repeat with second cutlet.
  8. Heat a non-stick frying pan. Spray each side of each cutlet and cook cutlets on both sides until nicely golden and the internal temperature is 185°F. Serve immediately with a slice of lemon and some fresh dill sprinkled onto it.

Notes:

  • The diet I use allows for two 100 g servings of protein per day.
  • If you don’t have roasted garlic on hand, simply put a few unpeeled cloves into a ramekin filled with a little water or stock and sprinkle with sea salt. Bake until softened.
  • Even though the chicken is very thin, it is so tender, it will knock your socks off.

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