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Posts Tagged ‘tomatoes’

PaellaBake_First

Cottage season is almost over and we’re heading right into the holidays: Canadian Thanksgiving, Halloween, American Thanksgiving and then Christmas! My how time flies. This “recipe” has become a “go to” recipe for brunches and lunches at the cottage where refrigerator space is at a premium and standard grocery items are difficult to find (to say the least). It’s the perfect recipe to reinvent ‘leftovers.” For the last couple of years, whenever I make a one pot rice dish like Paella, Jumbalaya, Risotto or even a pasta dish like JT’s Mediterranean Pasta, I ALWAYs make 2 extra servings. The trick is to set aside the two extra servings so that you’re not even tempted to finish off every last bite and lick the plate clean ;-p! The two extra servings combined with eggs and a little flavouring bake up into the most delicious dish, you will be tempted to make the recipe just to rebake it for brunch the following day! And the best part is that it freezes very well, so even if there is only two dining on leftovers, freeze the rest cut into single portions in a ziplock bag, ready for a quick lunch or a fancy brunch.

LimerickLake

On some mornings the lake is so very still.

PaellaBake

Bits of the seafood, chicken and chorizo dot the delicious egg bake.

Paella Bake

A KitchenInspirations Original Recipe

Serves 8

Ingredients:

Directions:

  1. Preheat the oven to 350° F (177° C). Prepare a square baking pan with perpendicular sides (some square cake pans have angled sides). Line with parchment so that it extends up two of the sides. Spray lightly with nonstick spray.
  2. Combine eggs and La Bomba and whisk well. Fold gently into the leftover paella being careful not to squish the rice into a mushy mess.
  3. Pour into the prepared pan and jiggle around making sure that the proteins are distributed evenly. Bake for 45-50 minutes or until cake tester comes out clean.
  4. Cool slightly and cut into 8 portions with a very sharp knife. Serve with lemon slices and a light salad.
PaellaBake2

Would you care for a slice?

PaellaBake3

Our Paellas are always full of flavour.

LimerickLake_Sunset

Red sky at night, sailors’ delight!

LimerickLake_cocktails

Cocktails inside the screen-in porch, so peaceful.

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BBQ Sauce_first

The Hungarians have arrived and the “to do” list is finally complete! Just in the nick of time too. We decided to start their visit off with a little welcome party but we all know it’s just my excuse to cook and feed my kin!!! I was fortunate enough to score a sizeable number of vine ripened tomatoes so I decided to make barbeque sauce because JT made a special request for Pulled Pork. The sauce turned out perfectly, sweet, piquant and zesty — cooking it with the pork tenderloin for 5 hours made the flavours all the more richer and balanced the vinegar very nicely. Like any low and slow cooked meal, I made the pulled pork a day in advance because we all know it tastes better the next day!

I’ve geared up a couple of posts for the following weeks, but I may be AWOL depending on how busy things get, so if I miss to comment on your blog or I don’t post, I apologize in advance. Thanks for understanding.

Barbeque Sauce

Makes 1.25 L (42 oz)

Ingredients:

  • 200 g onions, coarsely chopped
  • 50 g garlic, finely chopped
  • 125 mL white vinegar
  • 1.2 kg tomatoes, chopped
  • 30 mL tomato paste
  • 125 mL molasses
  • 50 g sundried tomatoes (not in oil)
  • 1/2 tsp salt
  • 1/2 cup packed brown sugar
  • 1 tsp smoked paprika
  • 1 tbsp of each sweet paprika, cumin, coriander and cocoa powder

Directions:

  1. In a splash of canola oil, sauté onions and garlic until translucent, add dry spices and stir until fragrant.
  2. Add remaining ingredients and stir well. Simmer for one hour or until dark and thickened.
  3. Purée until smooth and press through a fine sieve.
  4. May be kept in the refrigerator for 3-4 days or freeze for 3 months.

BBQ Sauce

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Did I mention that I prepare my posts well in advance? Here’s proof!

I know I’m a (lot) late for St. Patrick’s Day, but perhaps you will bookmark it for next year or any time. The Friday before St. Patrick’s Day I saw a lovely post for Beef and Guinness Pie at my friend Karen’s Back Road Journal and even though I can’t tell you how tempting it was, I had to resist making it as we’d already had beef a few times that week and I usually like to keep it to once per week, maximum three times per month. So when she suggested we pop over to Colin Bofin’s blog, an actual Irish dude in Ireland, I was all over it! Colin prepares a Guinness Stew that has the most irresistible dumplings and I’m certain that his home has incredible aromas when he prepares this dish. Still having had too much beef that week, I started to wonder through Conor’s blog and I came across a lovely Irish Seafood Chowder and Scones. I couldn’t help but think that I had found my St. Patrick’s Day recipe. Thanks Conor, I’ll be stopping by your blog for inspiration again.

Colin made his own prawn stock from scratch (actually, they look more like our langoustines) but I remembered I had a bag of lobster carcass in my freezer and I knew I had the ingredients for my stock. At the time, we were still off eating fresh salmon because I wasn’t sure what the influenza implications were, so I used a tin of salmon instead. I also omitted the potato and cut down the carrot just because I’m still trying to reduce my carbs. The broth is a luxurious, creamy, velvety broth with much resemblance to the Provençal Fish Soup I made in October 2011; I cannot resist adding tomatoes and saffron to fish soup, it’s such a compelling flavour combination for my taste.

Irish Inspired Fish Chowder_4313

Don’t be fooled, there is an incredible amount of flavour in the carcass of a lobster, even if someone already ate all the good bits!

Irish Inspired Fish Chowder_4307

An incredible smooth, creamy fish velouté

Irish Inspired Fish Chowder_4308

A few chunks of seafood added to the centre spices up the soup and adds an incredible texture and flavour; the Shrimp was so sweet.

“Irish” Fish Chowder

Makes ~1.5 litres of stock

Ingredients:

  • ~542 g lobster carcass (or you can use the actual beast with the meat). Use only larger bits of shell (the smaller one’s may jam up your blender) or wrap the entire carcass in cheese cloth to contain
  • 260 g celeriac, chopped finely
  • 250 g onion, chopped finely
  • 160 g carrot, grated
  • 2 bay leaves
  • 4 cloves of garlic, smashed
  • 1 tomato
  • 200 g skinless, boneless canned salmon (or use fresh)
  • 1/2 cup white wine
  • 1 tsp saffron
  • 2 L water
  • sea salt to taste
  • 1-2 tbsp canola oil
  • 50 g per serving mixed seafood, such as shrimp, calamari, crab, whitefish, mussels and such

Directions:

  1. Soak the saffron in 1/2 cup of white wine. Set aside.
  2. Heat the canola oil in a large stock pot. Sauté the onions, garlic, carrot and celery root. Turn the heat down.
  3. Add the lobster carcass, bay leaves, salmon and saffron wine and stir well.
  4. Drain the oil or water off the salmon and add it to the pot.
  5. Cover with 2 L of fresh cold water and turn the heat up.
  6. Gently simmer for about 1 hour or until vegetables are soft and the broth is fragrant with the ingredients.
  7. Strain the liquid into a large bowl with high sides.
  8. Remove all the bits of shell from the strained vegetables. Return the vegetables to the broth and blend until smooth and creamy with a good heavy duty immersion blender. Strain through a fine sieve, reserving the pulp. Add cup of the strained soup to the pulp and blend again with the immersion blender, you will be surprised how much more of this pulp can be blended down fine enough to be pushed through the sieve. Press through the fine sieve again into the reserved strained soup. Return this liquid to the soup pot and begin to boil it down to reduce to about 1.5 L. What you want to end up with is a thick, flavourful chowder.
  9. When you have the consistency you want, add the mixed seafood (about 50 g per person) and cook through. Ladle the hot chowder into lovely rimmed bowls and pile 50 g of mixed seafood into the centre of each bowl, serve with warm oat scones and butter (pop over to Colin’s blog for the scone recipe).
Irish Oat Scones_4312

The oat scones were wonderful with a small pat of butter oozily melting into them.

Irish Oat Scones_4310

The oat scones had more texture than a regular scone and was perfect for dipping into the soup.

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We adore Mexican food, not the fast food kind, but a genuine ma and pa Mexican restaurant. Sadly we have few and far between in Toronto but there are a couple of good ones. The one I love for lunch is Cucina Lucerno down by Maple Leaf Gardens and why I love it for lunch is that they make a TO DIE FOR Sopa Azteca. Full bodied, flavourful and filling, the three F’s! When I saw the link to slow cooker chicken tortilla soup on Barb’s blog (Profiteroles and Ponytails) in her weeknight survival techniques post, I was immediately drawn to it. The sound of the ingredient combo, just made me think of Sopa Azteca (cue mouth watering), which according to Rick Bayless is one and the same! Go figure!

As Yorkesgirl recommends, I BBQ’d a couple of chicken breasts with a flavourful dry rub*, and then I shredded them and ‘finished’ them off in the slow cooker for about 20 minutes. The soup is divine and is so darn easy. You can even drop the chicken breasts directly into the slow cooker and just let it cook for hours and hours, the chicken is best shredded so over cooking is not a problem!

A very tasty soup, if I do say so myself

Sopa de Tortilla

Serves 6-8

Ingredients:

  • 2 small chicken breast, BBQ’d* with dry rub (see notes below)
  • 1 can whole peeled tomatoes, crushed, low sodium
  • 300g enchilada sauce (I wouldn’t bother putting this in next time).
  • 1 onion, chopped
  • 2 cloves garlic, minced finely
  • 1 fresh green jalopeño, minced finely
  • 4 cups water
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp unsweetened cocoa
  • 1 bay leaf
  • 1 tbsp chopped cilantro leaves
  • 1 cup frozen corn kernels
  • 1 tsp lime juice

Directions:

  1. Place everything but the chicken into the slow cooker on high, stir. Cook for 2-3 hours and then add the frozen corn and cook five minutes and then add the shredded BBQ’d chicken* and cook for 20 minutes until thoroughly heated through.
    Or, sauté onions and garlic in a soup pot, add the jalopeño, spices, cocoa and cilantro and stir until you smell the spices. Add the canned tomatoes, enchilada, water and simmer for 20-40 minutes (longer you simmer the better the flavours).
  2. Serve with a dollop of low fat Greek yogurt, a sprinkling of cheese of your choice (I had cheddar), some green onions and of course some oven dried tortilla strips. Enjoy.

*BBQ Chicken Rub

Ingredients:

  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp unsweetened chocolate
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp granulated garlic (not garlic salt)
  • 1 tsp ground dehydrated onion flakes

Directions:

  1. Mix the spices together in a small bowl.
  2. Remove skin from the chicken breasts and cover with the dry rub. Grill or pan fry finishing in the oven on medium heat until chicken juices run clear (around 165° F).
  3. Tent and allow to cool for 10 minutes. Using a couple of forks, shred the chicken into bite-sized bits.

I’ve had this soup a couple of times now and still have a serving in the freezer which I’m saving for a particularly ugly day when I need some soup to cheer me up.

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Happy Thursday everyone. By now I am sure you have read Barb (Profiteroles and Ponytails) had a Tapas dinner party on the weekend and we were kindly invited; we had such a variety of food and it was soooo good. I made Chgo John’s Cheese Bread again (how many times do I have to make this bread before EVERYONE sees that they MUST make it?) and some devil’s on horseback and the Chorizo with Tomatoes and Balsamic Vinegar. I had a few leftover red and yellow peppers and decided to add them to the recipe, so below is the updated recipe, with photos this time. It’s such an easy tapas to make, just add what you have on hand, and you can make it in advance, as I did and just reheat in the oven or you can do it all right away. I would suggest, however, not to make it in cast iron unless it has an enamel coating as the vinegar will remove any seasoning you have diligently worked so hard on. We just served the dish in these adorable cast pans.

The martini with more in it is mine.

Chorizo with Tomatoes and Balsamic Vinegar

Serves 4 if you’re having other tapas courses

Ingredients:

  • 1 cup 1/4″ sliced and halved chorizo sausage
  • 1/3 cup grape tomatoes, quartered
  • 1/4 cup chopped onion (I prefer Mayan sweet onions or vidalia)
  • 1 clove garlic finely chopped (I prefer to use my microplane)
  • 1/2 cup mixed sliced yellow and red peppers
  • 1/3 cup balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste

Directions:

  1. Heat olive oil in a small pan, add chorizo and caramelize each side.
  2. Add onions and garlic and sauté for a minute, add the peppers and sauté for another minute.
  3. Add balsamic and allow balsamic to reduce slightly 3-4 minutes (this will thicken the balsamic a bit)
  4. If you are making this in advance, I would add the tomatoes when you reheat so they maintain some shape. If you make this to eat now, add tomatoes and sauté for another minute.
  5. Serve immediately or reheat (adding the quartered grape tomatoes) with that gorgeous Cheese Bread I cannot stop making and bragging about.

I wish you had smell-a-vision like I do.

I feel like Grover in the "near".... "far" episode

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Years and years ago I was invited to one of our freelancer’s home for a pot luck dinner. Lisa (our generous hostess) made a Greek Salad that really was bang on for me and then I made it for JT and he loved it and we’ve been making it ever since. It’s really not rocket science, but it is a wonderful combination of colours and tastes and I just had to share it with you because I recently made it for Sunday dinner with Brian! This is simply a mix of proportions to your liking!

Lisa’s Greek Salad

A burst of colour to brighten a dreary winter meal

Ingredients:

  • 10 small yellow tomatoes, washed and sliced in half (I love the cocktail sized campari)
  • 10 small red tomatoes, washed and sliced in half (I love the cocktail sized campari)
  • 10 Kalamata olives, cut into thirds
  • 3 mini English cucumbers cut into a similar size as the tomatoes
  • a good handful of hand broken Brebis sheeps milk feta (less fat than ordinary feta and much creamier)
  • 1/3 cup balsamic vinegar
  • 3-4 tbsp EVOO

Directions:

  1. Toss the vegetables together.
  2. Mix the balsamic and the oil and dress the salad just before serving.

Ok, now the moment you’ve all been waiting for, the big draw and the give away winner.

We've tabulated the entries and made lovely entries with everyone's names (those who answered correctly, that is). BTW, this is an authentic Goulash pot (miniature)!

Now we need someone to make the draw…

JT was kind enough to make the draw...

and the winner is….

Oh my gosh...Kristy of Eat, Play, Love - our family food adventures, CONGRATULATIONS!

Congratulations Kristy. Please email me your info and I will send you the cool salts!

Thank you to everyone who participated. My first give away was a very fun event for me and I so appreciate your participation.

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Each day our tomato plants are simply overflowing with fruit! We were at the cottage this weekend so yesterday there were three days of tomatoes to be harvested. Our home grown garlic has finally cured and the basil was looking pretty sweet as well. What to do? Bruschetta, of course! Using the different coloured tomatoes makes me think of jewels!

1 cup cherry tomatoes in various colours cut into eighths.
4-6 basil leaves, chiffonad
1-2 tsp finely minced garlic (I use my micro-plainer for this)
3-4 tbsp EVOO
Salt
6, thinly sliced whole wheat French stick
3-4 tbsp EVOO

Lightly brush EVOO on each side of the French stick. Toast each side gently in your broiler.
Mix the cut tomatoes, garlic, basil and EVOO, salt to taste.
Gently spoon the tomato mix over each toast, drizzling with the extra juices.
Serve immediately.

20110802-064722.jpg

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