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Posts Tagged ‘tasty’

Recently, we have fallen in love with Cholula Green Pepper Hot sauce but it is very difficult to find in Toronto. Sure, everyone carries the original red version, but we can never seem to find the green one. It’s not quite as hot as the red one but it really livens up flavours, like our Huevos Rancheros! I decided I would try and make my own and so I shall share it with you.

Green Pepper Jalopeño Hot Sauce

A KitchenInspirations Original Recipe

Makes 400-500 mL hot sauce

Ingredients:

  • 15 mL olive oil
  • 440 g green peppers (about 355 g cored and seeded)
  • 320 g jalapenos (about 235 g cored and seeded)
  • 1 large shallot (about 65 g)
  • 15 mL puréed garlic
  • 300 mL water
  • 75 mL cider vinegar
  • splash of agave syrup
  • Salt and white pepper

Directions:

  1. Core, seed and remove veins of the peppers (to your taste) and toss with the olive oil.
  2. Roast the peppers until their skin blisters. Peel off the skin as best as you could. Roast the shallot so that it’s almost soft.
  3. Add everything but the agave syrup to a pan and cover with the water and vinegar. Simmer until everything is super soft, about 10-15 minutes.
  4. Purée the pepper mixture until smooth and press through a fine sieve. Add in a splash of the agave syrup, salt and pepper to taste.
  5. Transfer to sterilized jars and refrigerate. Will last a few months in the fridge.

Notes:

  • The quantity will depend on how fine a sieve you have. I generally run it through a fine metal sieve to catch larger bits, then I press it through a very fine, reusable coffee filter. It makes a beautiful, silky sauce.
  • If you prefer a hotter sauce, leave more of the ribs on the Jalopeños. I can’t tolerate the extreme heat so my sauce is only mildly hot.

 

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

LCBO’s Leek and Mushroom Tart

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

For the original recipe, please click here.

Ingredients:

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

Directions:

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

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In mid-July, we were one of five couples invited to a socially responsible BBQ at a friend’s house. They put three tables together outside giving us ample space to distance ourselves. Each couple was asked to bring something and this marvellously flavourful side was one of the dishes someone brought. Everyone asked for the recipe, including me! I chose to make it as a dip for a summer evening cocktail party, socially responsibly distanced, of course. Each couple had their own plate!

The beans and lentils are packed with flavour, the salsa and lime yoghurt just up the ante.

Baja Mexican Beans and Lentil Dip with Lime Sauce and Salsa

From Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment By Nina Olsson

For the original recipe please click here

  1. Combine all of the ingredients and set aside.
  1. Combine all of the ingredients and mix well. Refrigerate until needed
  • Olive oil
  • 2 shallots, diced
  • 200 g dried navy beans (400 g cooked)
  • 100 g dried lentils du puy (200 g cooked)
  • 4 cloves garlic, finely minced
  • 1 avocado, finely diced
  • 1 tsp dried oregano
  • 1 1/2 tsp cumin
  • 1 tsp sweet paprika
  • 1 tsp smoked sweet paprika
  • 3/4 tsp salt
  1. Cook the beans and lentil until softened, rinse.
  2. Heat oil in a frying pan and add the shallots until caramelized, add the garlic and cooked beans and cook until they can easily be mashed about 5 minutes. Add the remaining ingredients and cook for 2 minutes.
  3. Serve in a bowl or on a plate drizzled with the Baja Sauce and Salsa with baked tortilla chips

I chose blue tortilla chips because they were gluten-free and organic.

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

Pickled Daikon

For the original recipe, please click here.

Makes about 500 mL

Ingredients:

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

Directions:

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

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It’s been brutally hot in Toronto. Don’t get me wrong, I’m not complaining, because -20° C with windchill will be here soon enough, so I look for cooling and comforting dishes to help manage the heat. We’ve been entertaining a lot but only outside. Most of our friends are uncomfortable about being indoors at the moment (as am I) and then you layer having to wear masks on top of the anxiety of being indoors and it’s no longer fun. But outside is much easier to transition to (from Zoom) so, we’ve been entertaining outside a lot. At the time of writing this post (July 21) Toronto was only in stage 2 of opening and looking at the poor example some of our cousins in the south have set, our government is being extremely conservative in getting back to “normal”. So we are entertaining a lot, outside. (Repetition was intentional 🤪)

This delicious gelato recipe was created for dessert for dear friends, served in homemade waffle cones, which didn’t turn out as successfully as I had hoped so they are not being blogged about! I had asked JT what flavour of gelato he wanted and he immediately said Pistachio, oh good, not too difficult, right? I decided on David Lebovitz’s recipe with a few minor alterations. The result was exceptional. I was not able to find his preferred pistachio paste in the timeframe I needed it so I improvised and made my own. I had not made a gelato using cornstarch as a thickener before but I must say, it did work out very well. I added the skim milk powder to make it even creamier and it did not disappoint. Skim milk powder absorbs excess water and gives the gelato a creamier flavour.

Fortunately, my pistachios were a lovely green so I didn’t need to add any food colouring. It’s all-natural!

Super creamy and full of pistachio flavour.

Pistachio Gelato

Makes about 750 mL gelato

For the original recipe, please click here.

Ingredients:

  • 250 mL 2% milk
  • 250 mL 35% cream
  • 65 g sugar
  • 16 g cornstarch
  • 10 g skim milk powder
  • ~200 g pistachio butter (see Notes)
  • a few drops of orange extract

Directions:

  1. Begin by mixing the milk and cream together. Reserve 65 mL of the milk mixture and make a slurry with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
  2. Combine remainder of the milk in a medium-sized saucepan with the sugar and the milk powder and heat slowly until it almost comes to a boil making sure the sugar and milk powder have completely dissolved.
  3. Stir in the cornstarch slurry and continue to cook on medium-low heat for 3 minutes, stirring continuously until thickened.
  4. Remove the pan from the heat and transfer the cream to a bowl to chill overnight in the refrigerator.
  5. The day you wish to make the gelato, beat in the pistachio butter and a few drops of the orange extract.
  6. Freeze the gelato according to directions on your ice cream maker.

Notes:

  1. David Lebovitz suggests using Bronte Crema di Pistacchio which is made in Sicily. I was not able to source it so I made my own pistachio butter with 200 g of shelled pistachios with small amounts of water, a small dash of lemon juice and a pinch of salt, puréed until smooth using my Magic Bullet. You will need to scrape down the sides many times through the process.
  2. Next time I make this recipe, I will lightly toast the pistachios.

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Several of our friends have July birthdays, as do I. We were invited to brunch (outdoors, of course) in early July and I offered to bake the birthday cake. This particular friend is not a traditional cake lover, no super-sweet icing or frosting for this guy, so I decided to find a nice European cake recipe with fruit, because they are always a hit!

This French Apple cake is made with rum and butter and is so delectable and moist, even though it has only 1 apple! I will definitely make this cake again for the non-cake lovers!

Super moist cake with little bits of apple and the lovely flavour of buttered rum.

French Apple Cake

For the original recipe, please click here. Note that I converted the recipe to metric measures and modified it a bit.

Makes 1 23 cm (9-inch) cake

Ingredients:

  • 114 g unsalted butter, at room temperature
  • 130 g granulated sugar
  • 5 mL vanilla extract
  • 45 mL dark rum
  • 15 mL milk
  • 2 large eggs
  • Zest of one lemon
  • 140 g AP flour
  • 3 g baking powder
  • 3 g salt
  • 150 g baking apple, peeled, cored and cut into 1 cm cubes
  • Sanding sugar

Directions:

  1. Preheat the oven to 350° F. Prepare a 23 cm (9 inch) round pan by lining the bottom with parchment and buttering the sides.
  2. Cream the butter and the sugar until light and fluffy.
  3. Add vanilla, rum and milk and mix well. Add the eggs one at a time and mix well.
  4. Whisk the flour, baking powder and salt together. Add to the butter batter and mix until combined.
  5. Fold in the apples.
  6. Pour into the prepared pan and dust with the sanding sugar. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Cool the cake on a wire rack. When cool, run a thin knife along the sides to loosen and turn onto a plate. Flip right side up (sugar-side up).
  8. Serve slightly warm or at room temperature sprinkled with powdered sugar with whipped cream or Crême Fraiche.

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When I was first dating JT, back in the eighties, his dear Mom would make a version of this salad for lunch. She wasn’t into cooking so this type of dish was perfect, few ingredients and easy to assemble. She would poach the chicken where I prefer to use leftover BBQ’d chicken because of the additional flavours the smoke of a charcoal BBQ adds, but leftover rotisserie chicken works wonderfully as well. The original recipe was heavy in mayonnaise, I like to lighten it up with a little yoghurt and a splash of lemon juice. The flavours and textures really hit the spot.

Waldorf Salad was created by Oscar Tschirky, in the Waldorf-Astoria in New York City in 1896. The original Waldorf was made with only apples, celery, and mayonnaise, it did not contain a protein or nuts. The latter two were additions made in the 20th century. I like to make this salad with chicken or canned tuna, both are equally satisfying.

Chicken Waldorf Salad

A KitchenInspirations Original Recipe

Makes 2 portions for lunch or a light dinner

Ingredients:

  • 100 g BBQ’d or rotisserie chicken, cubed or 1 tin albacore chunk tuna in water or stock 
  • 1/2 cup diced celery (dice all items similar size)
  • 1/2 green onion finely chopped
  • 1/2 apple, diced 
  • 2 tbsp walnuts pieces, toasted
  • squirt of lemon juice, more for taste 
  • 15 mL mayo (I used full strength)
  • 15 mL yoghurt (I used an Icelandic style)
  • Salt and Pepper to taste

Directions:

  1. Drain the tuna and set aside, if using.
  2. Add the apple to a small bowl and squirt a bit of lemon juice on it to prevent it from oxidizing.
  3. Add the celery, green onion, walnuts and apple to a bowl and combine well.
  4. Combine the mayo and yogurt with a squirt of lemon juice, salt and pepper and stir well. Add it to the vegetable fruit mix and coat evenly.
  5. Add the cubed chicken or chunk tuna and stir until equally distributed.
  6. Serve on a bed of salad greens, butter lettuce is particularly nice.

 

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

Mille-Feuille Lasagna

For the original recipe, please click here.

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

Ingredients:

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

Directions:

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

Ingredients for the Béchamel:

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

Directions:

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

Ingredients for the Pasta:

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

Directions:

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

Ingredients for the Spinach Pesto Sauce:

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

Directions:

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

Final Assembly:

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

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

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

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

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

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

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

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

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

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During the lockdown, a dear friend and neighbour made this awesome banana bread and brought us a slice! We toasted it and added a wee dollop of butter and OMG! It was so good!

It’s difficult to believe that there is no flour in this quick bread.

Low Carb Banana Bread

Makes one 21.6 cm x 11.4 cm (4″ x 7″) loaf pan, about 12 servings

Ingredients:

  • Cooking spray for the pan
  • 3 large eggs
  • 3 large very ripe bananas, well mashed (375 mL)
  • 1 tbsp vanilla
  • 2 tbsp erythritol
  • 230 g blanched finely ground almond flour (see notes)
  • 1 tbsp ground cinnamon
  • ¼ tsp sea salt
  • 1 tsp baking soda

Directions:

  1. Preheat the oven to 350 F. Line a small loaf pan with parchment paper.
  2. Add all the ingredients to a food processor and pulse to blend.
  3. Bake 45 to 50 minutes or until a toothpick comes out clean, carefully lift out of the pan and cool on a rack.

Notes:

  • I use Kirkland blanched finely ground almond flour

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

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

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

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

Scallop wrapped in Iberian bacon bathed in a corn emulsion

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

Creamy Mushroom Risotto from Casa Paquita in Almeria.

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

Creamy Corn Risotto with Bay Scallops

A KitchenInspirations Original Recipe

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

Ingredients:

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

Directions:

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

Notes:

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

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We ate lunch at 4 Nudos at the Port in San José, Spain. You may see a trend here of luncheon restaurants in Spain, it is because we eat too early and nothing is ever open at 7:30 (17:30) in the evening for dinner (they open at 9-9:30 which is far too late for us to eat). We have eaten at 4 Nudos many times and it’s always busy because it is a local favourite and it’s a destination restaurant.

4 Nudos is known for its seafood; they don’t serve meat, period. The port side restaurant is tastefully decorated with a seaside theme but the main focus is the view of the port through the open wall, the inside just flows outside seamlessly. We have dined on their delightful Paella (takes about 20 minutes to make) and other seafood delicacies but for our most recent lunch, we ate Tuna Tartare and the Tuna Tataki.

They began our meal with a lovely amuse bouche of phyllo-wrapped torpedo shrimp with a creamy fresh cheese sauce (sorry, forgot to snap a pic) and some wonderful warm bread.

I ordered the Tuna Tartare (~20 €) which was beautifully presented and delicious. It was lightly dressed in a creamy mayo and tossed with avocado, celery and red onions, wrapped in thinly sliced cucumber. This one is a keeper!

A delicious combination of fresh tuna, perfectly ripe avocado, crunchy celery and crisp red onions; thinly sliced white onions cascade from the tower like a waterfall.

JT ordered the Tuna Tataki. To say this was a generous portion would be an understatement. It was at least 250 g or more! There were perfectly roasted vegetables served alongside with a drizzle of olive oil and a sprinkle of sea salt. The lemon wedge brightened everything up. The tuna had the best sear I have ever seen, still leaving a good part of the insides rare. It was a perfectly executed dish.

The portion size of this dish was huge. I think we may share this next time. The photo is a bit misleading as the lemon wedge is huge too!

We also ordered a little dessert of Almond Flan (~6 €). It was my least favourite of the meal and didn’t have much almond flavour but perhaps it was my misunderstanding, it might have been only almond topped! But the presentation was lovely and I love how the plate reminds me of the Azur colour of the Mediterranean Sea that this lovely restaurant sits near.

I would definitely recommend 4 Nudos in San José, the servers speak just enough English that they understand what we are ordering (although, I do try to pronounce the Spanish menu items). But beware, they have an English menu but it is not up to date and they warn you that things on it may be different or unavailable. It’s best to pull out your phone and Google translate with the picture feature.

Overall rating of 4 Nudos, San José (in my opinion): Decor 4/5, service 4.5/5, food 4.5/5, Value 4/5, Noise: 5/5 (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meals for full-price and my opinion is just that, my opinion.

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During our first major grocery shopping when we arrived in Spain, JT bought some frozen ready-made Tuna Empanadas. I was excited because we love tuna and we love empanadas and we had never had tuna empanadas. Sadly, we were extremely disappointed, the quality just wasn’t there. The filling was mainly tomato sauce with nary a taste of tuna. But I got the taste of empanada in my head and I knew eventually, I would need to make some.

I made most of our meals during our time in Spain. And when I did, I made double or triple batches so that we could have a quick lunch or dinner after a tiring day of exploring. The European refrigerator in our flat has three good-size freeezer drawers to store home-made meals. At home in Toronto, I make these traditional Chilean empanada made with beef and pork; years ago a friend and neighbour kindly showed my Mom how to make and it’s been family favourite ever since. But in Spain, beef is not as common so I decided to use Chicken. I didn’t grind the chicken (no meat grinder) but I roughly chopped it into smallish chunks so that you can still get a chicken texture as you eat the empanada. Another option would be to roast it and shred it.

The winds on the Med had increased to about 45 km per hour, which made sitting outside nearly impossible. In fact, I was worried the wind would pick up the empanada and steal it away!

Empanadas de Pollo (Chicken Empanada)

Makes 6 large empanadas

Ingredients:

  • 30 mL olive oil
  • 90 g onions, roughly chopped
  • 12 g roasted puréed garlic
  • 433 – 450 g skinless chicken breast, roughly chopped
  • 12 black olives, pitted and roughly chopped
  • 10 dates, pitted and roughly chopped
  • 200 g frozen mixed vegetables, defrosted and drained
  • 3 g cumin
  • 1 g smoked paprika
  • 3 sheets puff pastry, defrosted in the refrigerator
  • 1 egg, whisked with 30 mL water

Directions:

  1. Sauté the onions in the olive oil until translucent. 
  2. Add the chicken and stir to cook evenly. Cook all the way through.
  3. Add the roasted garlic, cumin and cook stirring until fragrant. Remove from heat and stir in the drained frozen vegetables, black olives and dates. Set aside in the refrigerator to cool completely.
  4. On a lightly floured surface, roll out each puff pastry sheet to 20 cm x 40 cm and cut in half, then cut each half into a 20 cm circle, reserve pastry ends for the fancy finish.
  5. Brush all around the edges with the egg wash. Fill one half of the round with 1/6th of the cooked, cooled chicken mixture leaving about 2 cm all the way around the edge and then fold half to create a crescent, pressing down the edges to seal.
  6. Brush the top of the empanada with the egg wash. Finish edges into a fancy design (I used the left-over pastry and made it into a rope design). Place on a parchment-lined baking sheet and refrigerate or freeze until ready to bake.
  7. Continue with remaining ingredients until you have 6 meal-sized empanadas. 
  8. Freeze for future use or bake at 400° F until pastry is golden.
  9. Serve with a lightly dressed salad.
The vegetables are also unusual for empanadas, but we like veggies so I added them!

Notes:

  • Traditional Chilean Empanadas are made with golden raisins but believe it or not, I was not able to find any type of raisins in our little village so I used dates. This is not a sweet dish, the dates or raisins just add a bit of sweetness so taste your dates or raisins and determine how many you will use depending on how sweet they are. The dates I used were not the same sweetness that the dates I buy in North America, so I used ten, but you may need to reduce it if you use the super sweet kind. 
  • I used puff pastry because my little kitchen in Spain is ill-equipped and very small. You can use this recipe for pastry but I am unsure of how well-fitting the proportions of filling to pastry will be. You can always freeze extra pastry in a ziplock bag.

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As our time in Spain was sadly coming to an end, I had developed a menu plan that utilizes the food we had in our pantry/refrigerator so that there was little to no waste (I didn’t have a group of friends here to have a pantry clean out party with). This was one of those meals.

As most recipes, this one evolved to the posted rendition. We’ve enjoyed this meal a few times in Spain and again during the weeks of isolation upon our return. Now my focus is rationing pantry items and getting a tasty, healthy meal out of a recipe. A few friends have kindly offered to grocery shop for us, for which we have been grateful because the online shopping/delivery services all seem to be a week out! But I don’t want to push their generosity, so I’m rationing the staples. Plus, this is a fantastic opportunity to clean out my Toronto pantry!!!

Mediteranean Tuna Casserole

A KitchenInspirations Original Recipe

Serves 3-4

Ingredients:

  • 100 g dry Romano Beans, cooked
  • 125 mL greek yogurt
  • 5 mL roasted, puréed garlic
  • Sea salt
  • 100 g celery, sliced thinly
  • 10 black olives, roughly chopped (no pits)
  • 2 roasted red peppers, skinned, seeded and roughly chopped
  • 50 g green onion, thinly sliced
  • 45 g Feta cheese, crumbled
  • 85 g canned tuna, drained
  • Butter, for greasing casserole pan
  • 50 g cheese, grated
  • 50 g bread crumbs, toasted
  • Fresh parsley, finely chopped
  • EVOO

Directions:

  1. Preheat the oven to 350F.
  2. Whisk the greek yogurt with the roasted garlic and salt. Combine the beans with the celery, black olives, red peppers, green onions, feta and tuna, mix well. Add the yogurt and mix well.
  3. Grease a small casserole with a bit of butter. Pour the tuna mixture into the casserole and spread evenly in the pan.
  4. Combine the grated cheese, breadcrumbs and parsley. Spread evenly over the tuna mixture. Drizzle with a little EVOO.
  5. Bake for 30 minutes or everything is heated through. Tent with foil if the breadcrumbs are toasting too quickly.
  6. Serve hot.

Notes:

  • This is a meal that I was trying to use up ingredients, if it strikes your fancy, throw caution to the wind and improvise with whatever you have in the fridge/pantry!
  • The first version had rotini pasta which was lovely but I prefer the beans.

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We enjoyed a lot of seafood in Spain. But this recipe did not come from our time there, it graced our cocktail table soon after we moved back into our newly renovated bedroom. We were watching a little Jamie Oliver before turning out the lights and the recipe that night was this gem: Crispy Squid and Smashed Avocado. It was a hit the first time I made it, and soon after, I was getting requests to make it again. It is a deep-fried recipe, and you all know how much I love deep-frying, but it is quickly fried and on my first measure of the oil used, I was able to get most of it back after it cooled which means the calamari did not absorb much. Cutting the calamari length-wise instead of in rounds will allow the calamari to curl up like a spring which looks super cool. I paired this tapa with Romesco Sauce and Avocado Cream, and they were both awesome!

Calamares Fritos

To see the original recipe, please click here.

Serves 1-2 people

Ingredients:

  • 1 calamari tube, cleaned and sliced lengthwise to open up
  • 65 g all-purpose flour
  • pinch of sea salt
  • 1 L vegetable oil

Ingredients for the Avocado Cream:

  • 1 Avocado
  • pinch of cumin
  • pinch of sea salt
  • 1 lime, juiced

Ingredients for Serving:

Directions:

  1. Cut the calamari into strips lengthwise (not rings). Add the flour and sea salt to a bowl and toss the calamari strips until well coated.
  2. Heat the vegetable oil to 375° F. Fry the calamari strips 5 at a time until golden. Drain excess oil on kitchen paper.
  3. Meanwhile, mash or cream the avocado with cumin, sea salt and lime juice.
  4. Serve calamari hot with the sauces.

Notes:

  • The calamari will curl into a spring shape as it frys. Shorter ones will curl less.
  • This dish is equally as good with either sauce so if you don’t want two sauces, just go with one.
  • To scale up the dish, just add another calamari tube for each additional person. More than 4 people, double the avocado cream recipe.

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This is one of the last recipes I developed in Spain, before we returned to reality on March 12. We’re already talking about two months next year, provided things settle down and the world becomes safe again. JT and I left on the second last plane to Gatwick from Almeria, they cancelled the flights the next day! We are so fortunate in so many ways. We hope everyone is doing well under the circumstances.

I was inspired by Chef David Rocco’s Instagram post but didn’t have some of the spices he used so I improvised, in addition , this was the culmination of my kitchen clean-out. It turned out exceptionally well and can be eaten as breakfast, brunch or lunch. Heck, you can even have it for dinner. It’s quite easy to prep and you can use whatever vegetables you have on hand, perfect for veg that may not be at their best.

Eggs in Purgatory Indian-style

A KitchenInspirations Original Recipe

Serves 2

Ingredients:

  • 90 g onions, diced
  • 15 mL EVOO
  • 2 g garam masala
  • 2.5 g cumin
  • 1.5 g meat masala
  • 5 g curry powder
  • 250 mL passata
  • 125 mL water
  • 3 g freshly grated ginger
  • 5 mL roasted, puréed garlic
  • 230 g frozen vegetables, defrosted and drained
  • 50 g grilled peppers, diced
  • 2 g fresh Cilantro, minced
  • Salt and pepper to taste
  • 2 eggs

Directions:

  1. Heat olive oil in a frying pan and sauté onions until golden. Add the spices and cook until fragrant. Add the passata and water and mix well. Add the vegetables and cilantro and mix until combined.
  2. Prepare an oven proof dish by rubbing with olive oil or butter. Pour in the vegetables and spread out evenly. Make two large divets in the vegetables and crack on egg into each one.
  3. Bake in a 200C preheated oven for 8-10 minutes or until eggs are cooked to your taste.

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Mesón El Pescador, San José

I am uncertain if it’s just us, but travel seems to get easier as we get older. I seem to recall that the transatlantic flights used to bag us completely, but now it hardly bothers us at all. And I used to be able to sleep on the plane, now I just binge-watch a series that I’ve downloaded. We generally land in the UK in the morning and stay one night; JT and I drop our luggage off at a hotel and take the train into town. Last year, we even saw Come from Away in the evening and we were still OK around midnight!

First things first, we ordered our adult beverages.

For our 2020 trip, we flew into Gatwick, spent the night and then the early the following morning we flew into Almeria and picked up our car. We like to feel at home as soon as possible so we unpacked our luggage and drove into town for lunch. February and March are definitely low season in San José and many of the retailers and restaurants are closed. We don’t mind because we don’t like crowds or the heat of the summer when everything is open. Unfortunately, Mesón Il Pescador was one of the few restaurants open when we went hunting for lunch. We just dived in without reading reviews which is totally out of character for me, but it turned out well and I’m glad we went. Sadly, it doesn’t get good reviews but it was relatively busy with the locals when we stumbled in, so we took a chance that it was good and it didn’t disappoint.

We sat outside along the beach and were lucky to get a table. There were mostly locals dining that day; I could tell because they were all sporting winter jackets while the tourists are wearing T-Shirts and Shorts!

Steamed Mussels € 10. ($14.50 Canadian)

JT ordered a ham and cheese sandwich that wasn’t available and then the chicken cutlet of which they also ran out. The steamed mussels (10 €) were his third choice. The dish would have been nice with some crusty bread alongside, we asked but it never showed up. The mussels were relatively large, fresh and tasty. I ordered the grilled octopus (20 €) (incidentally, it was my only choice) which was grilled to perfection, tender and nicely flavoured by the grill. The octopus was drizzled with a good, spicey olive oil which made for a nice sauce to dip the fries into. Although it was delicious, I found the 20 € pricey.

We enjoyed the meal and if I crave grilled octopus again, we will definitely go back. But read the reviews and be your own judge. We may have been lucky that day.

Pulpo a la Plancha 20 € ($29 Canadian)

Overall rating of Mesón Il Pescador (in my opinion): Decor n/a, service 2.5/5, food 4/5, Value 2/5, Noise: n/a (1 being very noisy, and 5 being very quiet).

Disclaimer: We purchased our meals for full-price and my opinion is just that, my opinion.

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

It’s similar to Spanakopita but not really.

Spinach, Feta and Manchego Pie

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

Serves 4-6 people

Ingredients:

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

Directions:

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

Note:

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

Ham and Cheese Egg Cups

A KitchenInspirations Original Recipe

Serves 4

Ingredients:

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

Directions:

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

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

Notes:

Inclusions are limitless:

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

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

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

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

Seafood Stew in Sourdough Bread Bowls

Please click here for the original recipe.

Serves 4-6 depending on size of bowls.

Ingredients:

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

Directions:

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

Here is that gorgeous winter light again.

Notes:

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

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This is an old recipe that I’ve made on the blog before, I just wanted to update it using weight measures instead of imperial volume and I also wanted to use fresh ginger instead of the dried powder. If you like the bite of ginger, this one is for you. This day I made them in late October was actually quite lovely and I braved the chill to take this photo on our back deck. Winter is coming!

It has that delicious chewy texture that some ginger snaps might have if they don’t dry out.

Ginger Snaps Revisited

Makes about 36 to 46 cookies, depending on how large you make them\

Ingredients:

  • 75 g butter
  • 115 g brown sugar
  • 1/4 cup light corn syrup
  • 1/4 cup black molasses
  • 30 g fresh ginger
  • 280 g you all-purpose flour
  • 3 g salt
  • 5 g baking powder
  • 5 g baking soda
  • 2 g ground allspice

Directions:

  1. Combine the butter, brown sugar, corn syrup and molasses and heat gently until melted. Set aside.
  2. Grate the fresh ginger and stir into the melted butter mixture.
  3. Combine the remaining ingredients and whisk or sift to stir. Make a well in the centre and pour the melted butter mixture into it and mix until all of the flour mixture is incorporated.
  4. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  5. Drop the cookie dough by even spoonfuls (I used a large melon baller) onto the lined cookie sheet. Roll each ball in the palm of your hand to create a smooth ball, then press down to flatten with a flour cookie press to about half a centimetre.
  6. Bake for 10-12 minutes (I baked mine for 10) and cool on a wire rack. Store in an air-tight container but don’t worry, you won’t have to store them for long.

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

Creamed Cauliflower, Lentil and Coconut Soup

A KitchenInspirations Original Recipe

Makes about 750 mL soup

Ingredients:

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

Directions:

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

 

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Canadian Thanksgiving was at my SIL’s place in Peterborough. She asked that we bring hors d’œuvres so I made three dips. This one was blog-worthy.

Roasted Red Pepper Dip

Makes about 250 mL dip

Ingredients:

  • 160 g roasted red peppers, skin and seeds removed
  • 15 g roasted garlic purée
  • 1 g salt
  • 10 mL red wine vinegar
  • 20 g almond flour

Directions:

  1. Combine everything in your food processor and process until smooth.
  1. Serve at room temperature with crackers or bread.

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Fig Tarte Tatin

The green grocers in my neighbourhood have fresh figs and they don’t cost and arm and a leg! I love to buy them for this little hors d’œuvres but even when I make a bunch, I have leftover figs! I served the tasty hors d’oœuvres for a friend who came over for a glass of wine. The figs made a lovely snack but 3 days later, I still had 7 leftover! So I decided to make a tarte tatin using a different pastry.

My new friend Stefan of Stefan’s Gourmet Blog recently brought to my attention that the original Tarte Tatin did not incorporate a puff pastry crust! The original pastry is more of a short-crust pastry. Who doesn’t love pastry? And this tart is definitely about the pastry! Stefan developed a short-cut for the short-crust that makes it even flakier (don’t take my word for it, check out the last photo!). And it’s so easy. Just a few steps in the refrigerator and Bob’s your uncle. Check out Stefan’s blog to see his step by step technique.

Figs and walnuts make a great pair.

Fig Tarte Tatin

Click here for the original recipe. Makes 1 tarte about 20 cm in diameter.

Ingredients for the pastry:

  • 200 grams pastry flour, divided
  • 25 g sugar
  • 1 g salt
  • 100 g cold butter, in cubes
  • 1 egg, beaten well, divided

Directions for the pastry:

  1. Combine 130 g of the flour, the sugar, and the salt in the large bowl of your food processor and pulse. Add the cold butter and pulse until it comes together.
  2. Flatten the dough with your hand (make sure the safety is on) and sprinkle the remaining 70 g on top and pulse until it crumbles (should not come together). Transfer the crumbly dough into a bowl.
  3. Pour most of the beaten egg over top of the crumbly mixture and cover; reserve the leftover egg. Refrigerate for about 10 minutes.
  4. With a wooden spoon (not your hands), mix the egg into the dough to form a soft ball (add cold water if necessary, I did not); wrap the ball with plastic wrap, flatten and refrigerate for 30 minutes.

Ingredients for the filling:

  • 7-10 small figs
  • 40 g walnut halves
  • 100 g sugar
  • 100 ml water
  • 40 grams unsalted butter
  • 1 g salt

Directions for the filling:

  1. Preheat the oven to 400° F.
  2. Cut the stems off the figs and cut them in half. Set aside.
  3. Combine the sugar and water in a small cast iron pan. Without stirring, cook the sugar until it is amber in colour. Don’t leave its side!
  4. When the sugar has caramelized to a gorgeous amber colour, turn the heat down to low and add the salt, swirling it around to mix. Add the walnuts and coat with the caramel and cook for about one minute. Tuck the figs into the caramel cut-side down in the midst of the walnuts and cook for another minute. Remove the cast iron pan from the heat.
  5. Roll out the cold dough into a slightly larger circle than the pan. Lay the pastry over the top and tuck the edges into the pan. Brush the top of the pastry with the reserved egg.
  6. Bake for 30 minutes or until the pastry is golden on top. Allow the tarte to cool for about 10 minutes and then turn it carefully onto a plate, the caramel will be scorching hot. If the figs don’t settle into the pastry as pretty as they could, move them around until you are satisfied.
  7. Serve warm or at room temperature.

The pastry is meant for a larger pan but I didn’t have enough figs so I had a slightly thicker edge than normal, who’s complaining?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

Vietnamese Grilled Pork Patties

Makes about 20 small slider-sized patties

Ingredients for the sauce:

  • 10 mL chili paste
  • 10 mL roasted garlic purée
  • 10 g sugar
  • 15 mL fish sauce (see notes)
  • 45 mL freshly squeezed lime juice
  • 175 mL hot water

Ingredients for the pork patties:

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

Ingredients for the salad for 2-4 people:

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

Directions:

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

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

Notes:

  • The sauce needs to mellow because it is very limey at the beginning. The meat juices help the sauce mellow out.
  • We have reduced the sugar in this recipe by eliminating it from the patties, we found it balanced enough.
  • Check the saltiness of your fish sauce, you may need to reduce the quantity so the patties aren’t too salty.

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