AVOCADO and TOMATO BRUSCHETTA

A delicious summer appetizer or light lunch

INGREDIENTS:


8 Roma tomatoes
1 avocado
1 garlic clove
1/4 cup extra virgin olive oil plus more to drizzle at serving time
salt and freshly ground pepper
1 baguette
1/4 cup of fresh basil


METHOD:

1. Preheat oven to 350 degrees F.
2. Slice baguette into 1/2 inch slices and place on a cookie sheet.
3. Peel and dice avocado.
4. Seed and dice tomatoes.
5. Cut basil into chiffonade.
6. Toast the baguette slices in oven for 7 to 8 minutes, just until crispy on the outside but still soft on the inside. Do not dry bread out completely.
7.  Mix seeded diced tomatoes, diced avocado, basil, olive oil, pepper and rasped garlic ( this is preferable to mincing) into a medium sized bowl. Can be made ahead of time up  to this point.
8. Just before serving, salt to taste.
9. Assemble mixture on warm toasted baguette slices and drizzle with olive oil.


TIPS:

1. Tomatoes should be at room temperature.
2. Do not salt tomatoes until serving time.  Otherwise the salt will draw out the liquid from the tomatoes and the mixture will be mushy.
3. Do not over dry bread in oven.

EASY ASIAN SALMON

Another great and easy salmon recipe.  So simple, you can make this on a weeknight when you're craving a quick and tasty homemade meal!!

INGREDIENTS: 
one whole wild salmon fillet approximately 3.6 pounds
1/3 cup Tamari sauce
3 tablespoons of honey
3 tablespoons of grated  garlic
2 tablespoons of grated ginger
freshly ground black pepper
1/2 teapoon of chili pepper flakes
2 tablespoons of sesame seeds

METHOD: 
 Heat the oven to 400 degrees F.
 Place salmon fillet on a cookie sheet that has been lined with parchment paper.

In a measuring cup, whisk, tamari, honey, garlic, ginger, black pepper and chili pepper flakes.  Pour 2/3 of the marinade over the fillet. Reserve the 1/3 to pour over the salmon towards the end of the cooking time.

Cook uncovered in the oven for 25 minutes and then pour the remainder of the glaze over the fillet of salmon.  Continue to cook for another 5 minutes. Salmon is cooked when it flakes easily with a fork.  Do not over cook. Remove from oven and sprinkle with the sesame seeds. Cover loosely with foil for 5 minutes before serving.

TIPS:
Use the delicious sauce/glaze that is in the pan surrounding the salmon.  Spread the sauce over the salmon fillet before serving.
   







  




 

EASY RICOTTA GNOCCHI

Why buy prepared gnocchi, when you can whip this batch up in less than 30 minutes.  Cheese gnocchi have more protein than potato gnocchi.  Of course it may take you a couple of attempts before you master the technique but each batch will still taste wonderful while you practice.

INGREDIENTS:
500 grams of extra smooth ricotta ( I use Tre Stelle)
1 whole egg plus 1 egg yolk (beaten)
salt
freshly ground pepper
pinch of freshly grated nutmeg
1/4 cup of freshly grated Gran Padano cheese or Parmigiano Reggiano or Ricotta Insalata (I prefer Gran Padano)
1/2 to 3/4 cup of sifted flour
additional flour to prepare work surface


METHOD:
In a large bowl, with a wooden spoon, mix the ricotta cheese, beaten egg, salt, pepper, nutmeg, and grated cheese.  Gradually add in the flour as you continue to gently stir until the mixture forms a very loose and sticky dough.  Start with 1/2 cup of flour.  The exact measure of flour will depend on the egg size, and the amount of liquid in the ricotta.  It varies each time I make it. 

The dough will barely hold together.  This will create fluffy and light gnocchi.  Prepare your work surface by lightly flouring it.  Have a lightly floured tray handy to place the gnocchi in as you make them.

Take approximately a handful of dough with lightly floured hands.  Gently roll into a 1/4 inch thick rope.  Do not overwork the dough. Cut on the bias into 1/2 inch size gnocchi. You can just leave them like this or by using a fork make ridges in each one. You do this by rolling the gnocchi down the tines of the fork.

Place tray or trays in fridge for about 10 minutes or longer.  Meanwhile prepare a sauce and bring a large pot of water to a boil.

Salt the boiling water to your taste.  Gently add the gnocchi one by one into the rapid boiling water.  You will need to cook in several batches because you do not want them to clump together. Gnocchi are cooked once they float to the top.  It takes only a minute or two.  As they are cooked, remove with a slotted spoon and  place into a bowl or pan that has your choice of sauce.  


 SOME SAUCE SUGGESTIONS:
1.  Any basic tomato sauce, served with extra grated cheese of your choice
2.  Traditional Bolognese sauce 
3.  Any type of ragu ( duck, lamb, mushroom)
4.  Butter and sage
5.  Butter and sage and sauteed mushrooms 
6.  Butter and sage and baby spinach
7.  One of my favourites is simply a combination of butter, lemon juice, lemon zest and freshly grated Parmigiano Reggiano, sprinkled with fresh basil

The list is endless.


TIPS:
1.  Do not over mix while adding flour 
2.  Flour should be sifted 
3.  Dough should be light and sticky
4.  The amount of flour depends on how much liquid is in the ricotta and egg volume
5.  Refrigerate gnocchi for at least 10 minutes before you cook them.
6.  Cook in batches to avoid clumping together
7.  Do not overcook, gnocchi is ready once they rise to the surface of the boiling water
8. The gnocchi freeze well
9.  Lastly, don't give up!  Keep trying until you get it just right!




 
 


 

BASIC CHICKEN SOUP 10 WAYS

The following is the basis for a basic chicken soup recipe.   Once you have this on hand you can make at least 10 different chicken soup variations. Is there anything more comforting or satisfying than homemade chicken soup?

INGREDIENTS:
1 whole organic fed antibiotic free chicken
3 celery stalks, cut in half
3 carrots, peeled, cut in half
2 large onions, peeled, cut in half
2 whole peeled garlic cloves
2 dry bay leaves
a large handful of parsley
1 tablespoon of kosher salt
1/2 tablespoon of whole black peppercorns



METHOD:
In a large pot, add the chicken followed by all the other ingredients.  Fill the pot with water.  The water line should be a couple of inches above the ingredients. Start on high heat. Bring to a boil and then lower heat to a simmer. Cover and simmer for 2 hours.  Skimming the top as foam accumulates.

After 2 hours strain soup through a fine mesh sieve.  Separate and cut up chicken meat into bite size pieces.  Reserve chicken in a separate container.   Broth can be used same day but if you prefer a clearer broth, refrigerate and use the next day. This is because the the fat congeals and surfaces as the soup cools which makes it easier to skim off the fat.

This will yield approximately 8 cups of broth. 



VARIATIONS:
NOTE:  Choose your own quantity of add-in ingredients depending on your taste preference regarding thickness of the soup.

1. Portuguese-style Chicken Soup

Add 1 teaspoon of cumin to the above ingredients and cook soup as suggested.

Cook short grain white rice in the clear broth and add in the cut up diced cooked chicken until it is heated through.

2. Basic Chicken Noodle Soup

Cook noodles of your choice in the broth and add the cut up chicken until it is heated through.

3. Basic Italian Chicken Soup

Cook orzo or pastina (small shaped noodles) in the broth, serve with freshly grated Parmeggiano Reggiano cheese. Do not add in the diced cooked chicken.

4. Tortellini in Brodo

Cook cheese or meat tortellini in the broth.  Serve with freshly grated Parmeggiano Reggiano cheese. Do not add the diced cooked chicken.

5. Italian Egg-drop Soup or Stracciatella

Combine egg, grate Parmeggiano Reggiano cheese, minced parsley.  Slowly pour in the mixture into the simmering stock while continuously stirring/whisking.  Ratio of ingredients is roughly, for 3 cups of broth, 1 egg to 1 tablespoon of cheese and 1 tablespoon of minced parsley.
 
6. Chicken Vegetable Soup

Dice carrots, celery and onion. Saute in a tablespoon of olive oil for about 8 to 10 minutes.  Add broth, bring to a simmer. Toss in cooked diced chicken at the end. 

7.  Chicken Vegetable with Noodles or Rice
  
Make the same soup as in number 6, but cook noodles or rice in the broth before adding in the diced cooked chicken.

8.  Chicken Barley Soup

Cook barley in the broth, and then add in the diced cooked chicken at the end to warm through.

9. Chicken, Mushroom and Barley Soup

Make the soup as in number 7.  Saute any type of sliced mushrooms in a small amount of butter and add in at the same time as the diced cooked chicken.

10. Chicken and Spinach Soup

Bring broth to a simmer, add in diced cooked chicken and 2 cups sliced baby spinach.  Let simmer for 5 minutes.








 


 

  

TRADITIONAL TIRAMISU RECIPE with a TWIST

Who doesn't love Tiramisu!  Most often the homemade version is made in a 13 by 9 inch pan.  But my version is made in a spring from pan lined with chocolate dipped wafers, and garnished with chocolate covered espresso beans.

 INGREDIENTS:
1 475 gram container of Marscapone cheese.  I use Tre Strelle.
6 large eggs, separated
6 tablespoons of granulated sugar
1 cup of cold espresso
2 tablespoons of Kahlua
21 Italian Lady fingers, (savoiradi) 
33 chocolate dipped waferlettes, see picture
2 tablespoons of Cocoa powder
Freshly whipped cream to make rosettes
Chocolate covered espresso beans


To assemble:

Line a 9-inch round spring- form pan with 33 waferlettes.  

Beat the egg whites using a whisk attachment until egg whites  form stiff peaks.

Mix the espresso and Kahlua in a shallow bowl that will allow you to easily dip the lady fingers.

Beat the Marscapone cheese, egg yolks, and sugar until the mixture has doubled in volume and is a pale yellow. Abut 2 minutes on high speed. Then gently fold in the beaten egg whites.  Do not over mix.

Begin to dip each finger quickly in the espresso/Kahlua mixture.  Do not over soak. Begin to line the bottom of the pan, cutting the cookies to fit neatly.  Spread half of the cheese mixture over the first layer.  Continue layering the lady fingers until the second layer is complete.  Do not press down, place them lightly on top of the cheese mixture. Finish off with the remainder of the cheese mixture.  Garnish with grated cocoa powder.  Refrigerate over night.

The next day, decorate with whip cream rosettes topped off with the chocolate-espresso beans.

Place on a serving dish, and carefully release the spring-form pan.

TIPS:
Only use commercially pasteurized eggs. The eggshells should be completely clean. This reduces (but does not eliminate) the chance of contracting any food borne illness from consuming raw eggs.  Farm fresh eggs are NOT recommended in this recipe.


  

DOUBLE BANANA UPSIDE DOWN CAKE

This is the easiest cake that I have ever made.  The caramelized bananas remind me of either a french dessert, or Bananas Foster.  This is definitely one of my family's favourite cakes.   It is so delicious served warm right out of the oven.  And tastes incredible the next day too.

INGREDIENTS:
Caramelized Part:
 
6 tablespoons of salted butter, melted
1/4 cup loosely packed brown sugar
1 large banana or 2 small, sliced about 1/4 inch thick, not overly ripe, you should use a firm ripe banana


Cake:

1 very ripe large mashed banana or 2 small
3 tablespoons of salted butter, melted
1 large egg
1/3 cup plain Greek yogurt
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup unbleached all-purpose flour


METHOD:
Preheat oven to 350F.  Butter a 9-inch round cake pan.  Beat the brown sugar and melted butter until the mixture is very smooth.  Spread on the bottom of the pan, getting into all the sides.  Arrange the sliced bananas on top beginning on the outer part of the pan, in a circular pattern.  Do not overlap.  

Place in preheated oven for 5 minutes.  

Remove from the oven and cover the bananas with the following batter:
In a large bow, beat the egg, sugar, cooled melted butter, mashed banana, and vanilla extract.  Do not over beat.  Mix the flour, salt and baking powder in another bowl and stir into the banana mixture.  Stirring gently until just combined. The batter will be thick, do not worry if the batter doesn't cover the entire surface of the bananas.  The batter will spread as it bakes.  

Bake for 35 to 40 minutes.  Let it cool for 15 minutes, remove from the cake pan using an offset spatula and then invert over a serving dish. Place the serving dish on top of the baking pan and then carefully using both hands flip the bottom pan up.  

Serve with freshly whipped cream or vanilla ice cream.

 





 











 

WHOLE WHEAT HONEY BREAD

This is an easy bread recipe to make.  It is one of my favourite Bonnie Stern recipes.  It is delicious served warm right out of the oven smothered in butter.  It is also great for toast the next day, and makes delicious french toast.  I have included my own cooking tips at the end of the recipe that I hope everyone will find helpful.

INGREDIENTS:
ΩMakes 1 large loaf

1 cup warm water
1 tbsp granulated sugar
1 package of traditional dry yeast
1 egg
1/4 cup of vegetable oil
1/4 cup of honey
1 tsp salt
2 cups whole wheat flour
2 cups all-purpose flour

Glaze
1 egg white
1/4 tsp salt
1 tsp sesame seeds



METHOD:
In a small bowl, combine water and sugar.  Sprinkle yeast over top.  Let rest for 10 minutes, or until mixture bubbles up and doubles in volume.

Meanwhile, in a separate bowl, combine egg, oil, and honey and salt.  In a large bowl mix 2 cups of whole wheat flour and only 1 cup of the all-purpose flour.  When the yeast mixture has doubled, add it to the egg mixture.   Add the flour mixture to a food processor, and then add the yeast/egg mixture.  Process to form a sticky dough.  Add just enough extra flour so that the dough comes together in a ball and doesn't stick to your hands. Knead for 1 to 2 minutes in the food processor. 

Place dough in a large oiled bowl and turn dough until it is completely coated with oil.  Cover bowl with plastic wrap and proof for about 1 to 1 1/2 hours, or until doubled in volume.

After it has doubled,  place dough on a lightly floured surface and divide into 3 portions.   Roll into ropes and braid.  Place on a parchment covered cookie sheet.  Cover loosely with oiled plastic wrap and let proof for approximately 1 hour, or until doubled in volume again.

To prepare glaze, beat egg white with salt. Gently brush on loaf.  Being careful not to apply too much pressure, or else the dough will deflate.  Sprinkle with sesame seeds.  Bake in a preheated 350F oven for 25 minutes. Reduce heat to 325F and bake for approximately another 25 minutes.  Or until thermometer reads 190F.


 TIPS:
1.  Prior to starting to bloom the yeast, warm up the bowl with hot water.  This helps accelerate the blooming of the yeast.
2.  My oven has a Proof setting.  This is the best way to proof any dough.  If you don't have this, set the dough in a warm draft free spot.  And after covering with plastic wrap, place a t-towel over the bowl.
3.  During the first rising, cover the bowl tightly with the oiled plastic wrap.  During the second rising,  just place the oiled plastic wrap loosely on top.
4.   If you are proofing on a stone (marble/granite) counter, set the bowl on a wooden cutting board.  The coldness of the stone delays the proofing process.
5.  I would recommend measuring the oil first  in a measuring cup, and then the honey in the same measuring cup.  The honey will pour out easier.
6.  I prefer unbleached all-purpose flour. 
7.  I would recommend that you check the temperature of the bread after it has baked for a total of 40 minutes. And continue to monitor it until it reaches the correct internal temperature of 190 F.  Do not overcook, or else the bread will be dry.  

CRANBERRY POTS made with MAPLE SYRUP and GRAND MARNIER CHANTILLY CREAM

This is now my new favourite cranberry holiday dessert.  The tartness of the cranberries together with the sweetness of the maple syrup is sublime.  You can make it in individual oven dishes or in a square 8 - inch pan.  It can be served warm or at room temperature, topped with the whipped Chantilly cream.  This is really yummy and not too sweet.  Don't forget to garnish with some freshly grated orange zest!

 INGREDIENTS:
For the Cranberry Pots:

12 ounces of fresh cranberries

1/3 cup plus 3 tablespoons of maple syrup
1/4 cup of water
1 tablespoon of freshly grated orange zest and more for garnishing
1 cup of all purpose flour
1 1/2 teaspoons of baking powder
1 large egg

1/2 cup whole milk
1/2 cup salted butter 
1 teaspoon pure vanilla extract
1 tablespoon of Grand Marnier

For the Chantilly Cream:

1 tablespoon of Grand Marnier
1/2 teaspoon of pure vanilla extract
2 tablespoons of granulated sugar
1 cup of heavy(whipping) cream



METHOD:
For the Cranberry Pots:

Preheat oven to 375F.
Butter 6 oven ramekins or an 8-inch square baking pan.  Place ramekins or cake tin on a baking sheet to catch any drippings.

In a medium size pot over high heat, combine cranberries, maple syrup and water.  Bring to a gentle boil and reduce to a simmer. Let it cook for about 5 minutes until the berries pop.  Reserve about 1/2 cup and divide the rest of the cranberry sauce evenly among the buttered ramekins.

Meanwhile mix the flour and baking powder in a bowl.  In another bowl, mix the egg, milk, orange zest,vanilla , Grand Marnier and melted butter.  Stir in dry ingredients just until blended. The dough will be thick.  Using an ice-cream scoop, divide batter among the ramekins. 

 Top with the remaining 1/2 cup of the cranberry sauce.  

 Bake for 25 minutes.  (30 minutes if you are using a square cake pan).

For the Chantilly Cream:

In a cold bowl, add the cream, sugar and Grand Marnier and whip using a whisk attachment until soft peaks form.  Do not over beat.

To Serve:

Serve warm or at room temperature with a dollop of the Chantilly cream,  garnished with freshly grated orange zest.

 

HONEY BALSAMIC ROASTED CHICKEN THIGHS

I always need to double this recipe if I am hoping for leftovers! This is a very easy and quick weeknight chicken dish because other than the chicken thighs it is made with pantry staples.  Serve with any grain/rice and vegetable of your choice.

 INGREDIENTS:

14 boneless, skinless chicken thighs
3 tablespoons of honey
2 tablespoons of balsamic vinegar
2 tablespoons of grainy mustard
2 tablespoons of olive oil
2 tablespoons of powdered garlic or 1 1/2 tablespoons of freshly grated garlic
1 teaspoon of kosher salt or the amount you prefer
1 teaspoon of dried rosemary (crush with your fingers to release the oils)
freshly ground black pepper to taste 


 

METHOD:
Whisk all ingredients together to form a nice thick marinade.

Pour the thick delicious marinade evenly over the chicken thighs, then stir until completely covered.  Let chicken thighs marinate for 15 to 30 minutes while you preheat oven to 400F.

Then spread chicken thighs on a cookie sheet covered with parchment paper.  Season with additional salt and pepper if desired.
Pop in oven for 40 to 45 minutes (depending on the size of the chicken thighs).  Do not turn.  Check after 30 to 35 minutes.  If the chicken thighs need more browning (this will depend on how much liquid the thighs release) increase oven temperature to 450 for the last 5 minutes of cooking. Once they are cooked flip each piece of chicken over so that the top becomes covered the sticky sweet and sour delicious glaze.  Take it the pan out of the oven and cover loosely with aluminum foil for 10 minutes before serving.

 
TIPS:
Play around with the ingredient proportions.  You might prefer more or less garlic, or more or less honey.  Sometimes I even leave out the rosemary.   I just wing it each time!  Enjoy!
 

 




 




  

HEARTY BEEF STEW served over Mashed Roasted Purple Yams and Sweet Potatoes

I make this stew with lots of vegetables and forego the traditional addition of potatoes because I like to serve it over mashed roasted purple yams and sweet potatoes.  I tend to make a bigger batch then the recipe below because it never lasts long in my house.

 

INGREDIENTS:

1 kg of cubed stewing beef. (I used pasture raised from Whole Foods) 
2 cups of diced cooking onions
3 garlic gloves, smashed
2 bay leaves
1/2 bottle of red wine or a little more
1/4 cup of broth or water
1  1/2 teaspoons of WHOLE black peppercorns
3 tablespoons of tomato paste
2 tablespoons of butter
3 tablespoons of olive oil
2 cups of diced carrots
2 cups of diced zucchini (diced slightly larger than the carrots)
1 cup of green peas
kosher salt to taste
flour to dredge beef cubes

3 purple yams
3 sweet potatoes


METHOD:

Over medium high heat, melt butter and olive oil in a large sauteuse with a tight fitting lid.  Dredge the beef cubes with a bit of flour.  Add to the sizzling hot pan in 2 batches.  Salt the meat to your taste at this point.  Do not over crowd while searing. (See Tip section below). Sear for a couple of minutes per side until meat is browned on the outside.  As you remove the browned beef (with a slotted spoon) from the pan to a bowl,  keep it covered and warm.  And proceed with the next step.   



In the same pan, after you have removed all the browned beef, add the diced onion and cook for 5 minutes stirring occasionally until the onions are soft and translucent.  Then add and saute garlic until it is fragrant. About 1 minute.  At this point you will need to deglaze the pan with red wine. 

Turn up the heat pour in just a splash of wine and using a wooden spoon scrape all the tasty goodness that has stuck to the bottom of the pan. You may need to do this twice.  

Lower heat again to medium high. Then add the tomato paste, bay leaves, peppercorns, salt and the reserved beef cubes. Pour in half a bottle of red wine, bring to a low boil and cover with a tight fitting lid.  Reduce heat to a low simmer and cook for 1 1/2 hours. Occasionally check on it and give it a good stir.

Meanwhile, preheat your oven to 425 F and roast the yams and sweet potatoes. The yams and potatoes will need approximately 1 to 1 1/2 hours of roasting time. Place them on a cookie sheet and roast until they are tender when pierced with a fork. To serve just peel and scrape out from the skins.

After the stew has simmered for 1 1/2 hours, add in the zucchini and carrots.  Simmer for an additional 25 minutes and then add the peas for the last 5 minutes of cooking.  Adjust salt if needed.

Serve the hearty stew over fork-mashed oven roasted purple yams and roasted sweet potatoes.

For each serving, ladle the stew on top of half a yam and half a sweet potato.  

TIPS:

When browning the beef it is important not to overcrowd the pan. Otherwise the beef will steam and or boil, not brown. This browning step is what gives the stew its great colour and hearty flavour.