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Posts Tagged ‘tasty’

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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