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Posts Tagged ‘Vegetarian’

We entertain a lot. I usually like to have a variety of small bites in the freezer to draw upon so I don’t have to think about one course. These shrimp cakes freeze beautifully and reheat very well, the perfect hors d’œuvres for a dinner party.

Vietnamese Seafood Cakes

For the original recipe, please click here.

Makes about 40 bite-size cakes

Ingredients:

  • 140 g “00” flour
  • 5 g baking powder
  • 5 g sea salt
  • 2 eggs
  • 100-125 mL water
  • 1 tsp fresh ginger
  • 10 g fresh cilantro, chopped
  • 20 g green onions, finely sliced
  • 20 g sesame seeds, toasted
  • 350 g Raw Shrimp, scallops and clams chopped roughly in larger chunks
  • Grape seed oil for frying

Directions:

  1. Combine flour, baking powder and sea salt and mix well.
  2. Whisk eggs with water and ginger.
  3. Pour the wet ingredients into the dry and mix into a paste (about the consistency of pancake batter).
  4. Add the remaining ingredients (cilantro, green onions, sesame seeds and chopped seafood and mix well.
  5. Heat about 1 cm grapeseed oil in a pan. Using a 4 cm cookie scoop, scoop spoonfuls into the hot oil and press down to flatten a bit. Fry each side until golden.
  6. Serve warm with a spicy mayo dipping sauce (125 mL (1/2 cup) mayo with 15 mL (1 tbsp) sriracha sauce) and a splash of honey.

 

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We frequent a French bistro in the city, Le Select, in fact, it’s probably our favourite restaurant in the city! JT alternates from the menu items, but I like my favourites (French Onion Soup, Steak Tartare) and seldom stray from them. We tend to share an appetizer and the last time we were there, the table next to us could not say enough about the Terrine de Poisson Fumé, an airy terrine of smoked Georgian Bay whitefish served with grilled home-baked Foccacia so we had to have it. It was wonderful. Smooth, creamy, full of smoky flavour, we loved it so much, I had to make something like it for a dinner party. 

This is Le Select’s version, our inspiration.

Smoked Salmon Mousse with Dijon Sesame Bark

A KitchenInspirations Original Recipe

Makes about 375 mL mousse

Ingredients for the Salmon Mousse:

  • 150 g smoked salmon, roughly chopped
  • 100 g cream cheese, cubed
  • 2 g anchovy paste
  • 100 mL whole milk
  • 120 mL water
  • 2 g agar-agar

Directions for the Salmon Mousse:

  1. Dissolve agar-agar in the water and slowly bring to a boil. Boil for 2 minutes or until the agar-agar is completely dissolved. Set aside to cool slightly.
  2. Meanwhile, add the salmon, cream cheese, anchovy paste and whole milk to a food processor (choose one that will emulsify the salmon to a smooth, creamy consistency (my Magic Bullet did a great job).
  3. Once the agar-agar has cooled somewhat, whisk into the salmon mixture until smooth.
  4. Prepare silicon your mould by spraying it lightly with water. Pour the salmon mousse into each mold evenly. Allow to set in the refrigerator.
  5. Serve with gourmet crackers or toasted baguette.

Dijon Sesame Bark

Ingredients:

  • 20 g sugar
  • 5 mL honey
  • 5 mL water
  • 30 g sesame seeds (black and white)
  • 5 g butter
  • 5 mL Dijon mustard

Directions:

  • Mix the sugar with the dijon, honey and the water and cook over medium heat until everything has dissolved. Allow to come to a boil and slightly darken.
  • Stir in the sesame seeds and continue to cook until it is about 300° F. Remove from heat and add the butter and Dijon mustard and stir well to incorporate.
  • Pour the content onto a Silpat sheet or buttered baking sheet and spread out thinly. You may wish to cover with parchment and roll with a rolling pin.
  • Allow to cool, break into smallish bits or shards to sprinkle over the salmon mousse.

Assembly of the Smoke Salmon Mousse Plate:

  1. Carefully unmould the salmon mousse and place in the centre of a plate. Sprinkle with the dijon sesame bark (or serve bark in shards as below) and serve with toasted baguette slices or crackers.
This is how I served the mousse for a recent dinner party.

Notes:

  • You may use the traditional smoked salmon that is thinly sliced but I used a Wild Pacific Salmon Side we hot smoked on the Big Green Egg. 
  • Any smoked fish would work, as long as you can purée it smoothly.

 

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Our last trip to Europe was a culinary shopping success, but sadly failed miserably in the Fashion area, particularly shoes. My shoe shopping times were constantly thwarted by siesta, and when there wasn’t siesta, I just wasn’t in the mood. I guess it just wasn’t my time. That isn’t to say that there wasn’t shopping, because there was quite a bit of shopping to be had, and I did my fair share, in the culinary field.

I brought back a variety of things that will be revealed in due time but now I shall direct you to this very delicious dessert/snack of peach and coconut jelly squares made with agar-agar. I have been wanting to buy this stuff but I have only ever found flavoured product so when I spotted it at my favourite grocery store in Almeria, I was all over it. Figuring out what to do with it was another story, so many interesting recipes. But what I really needed was a test experiment to see what exactly the texture of jelly that agar-agar creates. You see, we had the most luxurious, smoked fish mousse at our favourite French bistro and I was determined to recreate it. I was fairly certain that it was not made with gelatin because the texture was way to creamy and easily spreadable. It was so silky and smooth spread across some toasted baguette, it was a wonderful textural and taste experience. Making this light dessert showed me the proportions I needed to make a smooth, yet spreadable smoked fish mousse.

This is a recipe modified from this tasty recipe. I used peaches because I had peaches at home (frozen from the previous spring). It’s refreshing and the texture is smooth and creamy but it also has a bit of a gelatinus mouthfeel.

Peach and Coconut Jelly Squares

Ingredients:

Peach Layer

  • 100 mL grilled peach purée (roughly about 2 peaches peeled and chopped)
  • 5 mL lime juice
  • 150 mL water
  • 2 g 1 agar-agar powder
  • 30 g monk fruit crystals 
  • 5 mL vanilla

Coconut Layer

  • 200 mL cup water
  • 1 tsp agar-agar powder
  • 45 g monk fruit crystals
  • pinch of salt
  • 200 mL coconut milk

Directions:

  1. Add the water to a saucepan and add the agar-agar, slowly bring to a full boil, and stir until the agar-agar has completely dissolved. Add the monk fruit crystals and stir until dissolved.
  2. Add the peach purée and vanilla and stir to combine well. Pour into the mould.
  3. For the coconut layer, add the water to a saucepan and add the agar-agar and slowly bring to a full boil and then stir until the agar-agar has dissolved. Add the monk fruit crystals and stir until dissolved, add the salt and coconut milk and stir to combine well.
  4. Once the peach layer has set (this happens as it cools, does not need to be refrigerated), carefully pour the coconut layer over it. Both layers should be warm so that they stick together.

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I’ve been baking like a mad woman for our contractor and team. They seem to really like it. I know that JT does! I’ve made tangzhong cinnamon rolls, rice crispy squares, carrot cake, pineapple upside down cake, chewy lime squares cherry squares, chocolate chunk cookies and so on. We put our Keurig just outside the construction zone with fresh Timmy’s coffee but I don’t think they drink coffee! So I added tea, still no takers! The younger guys don’t even smoke! Go figure!

The demo had moved along at a good pace, uncovering a mess of previous badly done renos. Fortunately, not difficult to fix, just annoying that it was done so poorly! The next weeks will tell if we will finish by the deadline of June 1, as we were hoping to have overnight guests on the 5th! Fingers crossed.

Just before we hunkered down, I had my gluten intolerant BFF and picky-eater hubby for brunch. I’d always wanted to make a cornmeal cake so I figured why not now! This one had a gritty texture but not entirely unappealing. I think next time I’ll use a finer texture or I’ll soak the cornmeal a bit.

Gluten-Free Lemony Cornmeal Cake

Makes one 20 cm (8 inch) cake

Ingredients:

  • 140 g cornmeal
  • 50 g almond flour
  • 50 g unsalted butter
  • zest from 1 lemon
  • 30 mL fresh lemon juice
  • 150 g granulated sugar
  • 2 eggs
  • 120 mL Greek yoghurt
  • 5 mL pure vanilla extract
  • 120 mL lemon juice
  • 70 g sugar

Directions:

  1. Line a 20 cm (8 inch) round cake pan with parchment, buttered lightly. Preheat the oven to 350° F.
  2. Whip the butter until light and fluffy add the lemon zest. Slowly add the granulated sugar and beat until light and fluffy, scraping down the sides.
  3. Add the eggs one at a time and beat well. Add 30 mL lemon juice, yoghurt and vanilla extract and beat until incorporated.
  4. Fold in the dry ingredients and pour into the prepped pan. Bake for 20-25 minutes or until a toothpick comes out clean.
  5. Meanwhile, combine 120 mL lemon juice and remaining sugar and cook on a slow boil until slightly thickened and sugar is completely dissolved. Reserve for cake.
  6. When cake is done, allow to rest for 10 minutes, then pour the lemon syrup over the cake.

Notes:

  • This cake has a lot of texture, similar to cornbread, it’s not bad, just different.
  • The lemon syrup adds a nice amount of moisture and lemony flavour to this simple dessert.

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I was recently awed by some wonderful buns made by my Canadian friend A-Boleyn. Of course, I have seen these beauties on my Australian friend’s blog, Not Quite Nigella, too! I have been wanting to bake these bad boys for a while but have not had an opportunity since we’ve been trying to reduce our carb intake. But, during a particularly grey day in March, with an upcoming brunch ahead, I decided to go for it.

They don’t take much more effort than a normal bun but OMG, they are so light and fluffy and ever-so-tasty! Many-a-bloggers have indicated that converting a normal bread recipe just takes it to a higher level, so next time I’m looking for a high-carb treat, I’m going to Tangzhong the recipe (is that a thing?).

Tangzhong Dinner Rolls

For the original recipe, please click here.

Makes one 10 rolls about 71 g each (before baking)(see notes)

Ingredients for the Tangzhong:

  • 20 g “00” flour
  • 100 mL water

Ingredients for the Dough:

  • 350 g “00” flour
  • 7 g rapid rise yeast
  • 50 g caster sugar
  • 1 tbsp milk powder
  • 125 mL milk (I used 3%)
  • 1 large egg
  • 50 g unsalted butter, room temperature
  • 1 egg for glaze
  • Sesame seeds

Directions:

  1. Combine the flour and water in a small saucepan to make the Tangzong and cook stirring often until thickened like wallpaper paste. Set aside to cool.
  2. Combine the milk, egg and Tangzong and whisk until smooth. In the bowl of your stand mixer, sift together the flour, yeast, sugar and milk powder. Add the milk mixture and mix on low speed until combined.
  3. Add the room temperature butter and knead on high speed until the dough becomes stretchy and separates from the sides (it is seriously, about 15 minutes).
  4. Lightly oil another bowl and transfer the dough into it. Cover with a clean cloth and allow to rest in a warm, dark area for 2 hours or until doubled in size.
  5. Shape the dough into 10 equal portions, rounding them out like dinner rolls (mine were an even 71 g each, see notes for next time). Cover with a clean cloth and allow to rest another hour.
  6. Preheat the oven to 400° F. Brush the dough balls with the whisked egg and sprinkle with sesame seeds if using.
  7. Bake for 15-20 minutes or until deep golden in colour (internal temperature should be 200° F). Transfer to a wire rack and cool slightly before serving. Store in an airtight container for a day or two or the freezer if storing longer.

Notes:

  • I will definitely make these significantly smaller next time, even though the original recipe made 8 and I made 10, these rolls are HUGE, perfect for burgers! For dinner rolls, I think I would make them 50-60 g instead of the 71 g each.

 

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A similar, unbelievably moreish dish was the first course that Dave (Fine Dining at Home) served us at his beautiful home in Manchester. It was creamy, full of flavour, and so delicious that my mouth is watering as I think of his dish. You can see his version here.

I really didn’t have a high-brow enough opportunity to serve this dish before our reno started, so I made a version that I used as a dip for a more casual starter. This was the basis of my recipe. Dave generously gifted me with several truffle-y food items and one was a beautiful bottle of truffled olive oil. I used his olive oil for the dip. If you are not a fan of truffle flavour, simply use a good quality olive oil instead.

Deliciously light and dreamy.

Truffled Parmesan Mousse

Makes about 125 mL mousse

Ingredients:

  • 20 g unsalted butter
  • 25 g sweet onion, finely minced
  • 30 mL cognac
  • 125 mL whipping cream
  • 125  g parmesan rinds
  • pinch of rosemary
  • 15 mL white truffle olive oil
  • sea salt to taste

Directions:

  1. Melt the butter in a small saucepan and sweat the onion until translucent. Add the cognac and cook until it has almost evaporated.
  2. To the onion, add the whipping cream, parmesan rinds and rosemary and bring to a slow simmer. Simmer for about 30 minutes stirring often.
  3. Taste and season with salt.
  4. Strain to remove the rinds, onions and rosemary. Allow the liquid to cool to room temperature and then refrigerate for 30 minutes or overnight.
  5. Add the white truffle olive oil and mix well. Whip with a hand mixer until it is somewhere between soft and stiff peaks. Refrigerate until needed.

 

Notes:

  • This is a very rich dish, so if you serve this as individual appetizers, I would choose smaller glass vessels. Garnish as Dave did with a demiglace and steamed asparagus spears with a parmesan tuile.

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We are heading into another renovation. Why, you might ask? Well, it’s been 12 years since the last one and things need to get done. Obviously, we’ve chosen another contractor, with whom we shall have a better relationship, hopefully. It really doesn’t take much: honesty and communication. That’s all we ask. Don’t leave us hanging and for damn sure, don’t lie to us. We have been hung out and lied to and to be honest, it’s difficult to get over. But I’m going in with a positive attitude.

We are adding a master ensuite and walk in closet to our bedroom, and we are updating the main bathroom. We will move into the basement guest suite to remain in the house while the work is getting done. The dreaded demolition starts April 9.

I tell you this because we have been entertaining like mad, knowing that the next few months will be chaos and dust. So I’ve been cooking like crazy and gearing up blog posts so I don’t skip a beat. My best friend and her picky-eater- hubby came by for brunch so I made these tasty crackers. Needless to say, hubby passed on them.

Gluten-free, Low Carb, Herbed, Olive Oil Crackers

Makes about 33 crackers

Ingredients:

  • 100 g almond flour
  • 20 g coconut flour
  • 20 g psyllium husk
  • 5 g salt
  • 30 mL Extra Virgin Olive Oil
  • 1 egg
  • A good pinch of thyme leaves
  • A good pinch of rosemary
  • A good pinch of dehydrated onion and garlic, ground into a powder

Directions:

  1. Pre-heat the oven to 350°F (175° C).
  2. Using the metal blades in your food processor, add all the ingredients and pulse until entirely combined and resemble small peas.
  3. Pour onto a large sheet of parchment paper and push toward the centre. Lay another piece of parchment on top. Roll out between two pieces of parchment to about 0.5 mm (1/16″) thick.
  4. Cut into shapes using a pizza wheel and a kitchen ruler. (I cut small triangles that were about the size of chips).
  5. Bake for 10-12 minutes or until they begin to get a golden tone. Allow to cool completely on a wire rack. They will firm up as they cool.
  6. Store in an airtight container.
  7. Serve with your favourite dip or cheese.

Notes:

  • This is a modification of this earlier recipe.
  • The crackers have good body and are sturdy enough to hold dip or cheese.
  • I used dried herbs because it’s still winter here and my herb garden is still hibernating!
  • We were just in Spain and of course, I purchased some wonderful olive oil. This is the one I used for this recipe.

 

  • Feel free to flavour with your favourite herbs or spices.

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