• Recipes

    Swedish Meatballs, a 70s food revival

    Some recipes are just great and we forget all about them until we are craving something gourmet, homey and definitely hand made. So here my clients feasted on Swedish Meatballs over orzo pasta with roasted carrots and sautéed snap peas. These beef/chicken meatballs are in a lemon cream sauce made from chicken stock.

    Ingredients

    ½ pound ground chicken
    ½ pound ground veal
    ⅜ cup bread crumbs
    2 eggs
    1 cup cream
    1 teaspoon salt
    ½ teaspoon white pepper
    1 quart stock, chicken
    2 tablespoons flour
    1 ½ teaspoons sugar
    2 tablespoons lemon juice

    Method

    1. Thoroughly mix together the chicken, veal, bread crumbs, eggs, 2 tablespoons of the cream, salt, and pepper. Shape into 32 balls, using about 1 tablespoon of meat mixture for each one.

    2. In a large saucepan, bring the chicken stock to a boil. Add the chicken-veal balls. Reduce heat, and simmer 6 to 7 minutes. Remove with a slotted spoon. Pour the broth through a fine meshed strainer lined with cheesecloth. Reserving 1- 1/2 cups of the broth.

    3. Chill reserved broth. When chilled, whisk in flour until thoroughly incorporated. Pour flour-broth mixture into a medium size saucepan and add the remaining cream. Bring to a boil, stirring often to prevent Add the sugar and lemon juice. Cook until slightly thickened (sauce will be on the thin side). Taste and add more sugar or lemon juice if needed. Sauce should taste very lemony, but not be tart.

    Serve meatballs over orzo pasta or egg noodles with brightly coloured vegetables.

  • Recipes

    Coconut Red-Lentil Curry

    An awesome comfort food that can be ready is 20 minutes with not a lot of fuss. It’s Vegan, Gluten Free and tastes fabulous.

    Ingredients

    1 medium onion, finely chopped
    2 tablespoons oil
    1 tablespoon minced ginger
    2 garlic cloves, minced
    1 teaspoon ground cumin
    ½ teaspoon ground coriander
    1 teaspoon turmeric
    1 teaspoon salt
    1 jalapeño, finely chopped (adjust quantity to control heat)
    2 cups water
    1 ½ cups dried red lentils
    1 can coconut milk
    2 zucchini, cut up into a fine dice
    1/4 cup cilantro, chopped

    Method

    1. Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.

    2. Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.

    A silky rich coconut lentil curry flavoured with ginger, cumin, coriander and turmeric with zucchini and cilantro. Served over Basmati rice.

    Source
    Epicurious.com
    Servings/Yield

    Yield: Makes 6 to 8 (main course) servings
    Preparation Times

    Active: 30 Minutes
    Total Time: 45 Minutes

     

  • Recipes

    Lamb or Veal Osso Bucco – Serves 6

    Ingredients

    6 nice big pieces of Lamb or Veal Shank
    1 Onion
    2 Carrots
    1 stalk Celery
    1 tablespoon Parsley
    2 tablespoons Flour
    1 teaspoon Salt
    ½ teaspoon Black pepper
    1 tablespoon Oil, Olive
    2 cloves Garlic
    1 ½ cups Wine, Table, White
    1 teaspoon Basil
    ½ teaspoon Thyme
    1 Bay Leaf
    1 Lemons
    1 Orange
    2 cloves Garlic
    ½ cup Parsley

    Method

    1. Dredge the lamb shanks in the flour [2 Tbsp] seasoned with the salt [1 tsp] and pepper [1/2 tsp].
    2. In a Dutch oven over medium-high heat, saute the lamb shanks in the olive oil [1 Tbsp] until browned thoroughly on all sides. Remove lamb.
    3. Reduce heat to medium. Add the onions,carrots, and celery. Cook, stirring, until softened, 3-5 minutes. add garlic and cook 30 seconds.
    4. Stir in the tomato sauce [1 1/2 cups], vermouth [1 1/2 cups], basil [1 tsp], thyme [1/2 tsp], and bay leaf [1]. Return lamb shanks to the pan. Bring to a boil.
    5. Cover the Dutch oven and place in a 350 degree oven. Bake for 1 1/2 hours or until the lamb is tender and sauce is thickened. Discard the bay leaf and adjust the seasonings if necessary.
    6. Mix together zest, garlic and parsley, sprinkle on top.

     

  • Recipes

    Bread Soup with Wild Mushrooms

    Ingredients

    1 ¼ pounds wild mushrooms
    ¼ cup olive oil
    3 tablespoons olive oil
    3 cloves garlic
    3 sprigs mint
    ½ pound tomatoes
    6 slices bread
    6 eggs
    ½ cup romano cheese
    ½ cup parmesan cheese

     

    Method

    1. Coarsely chop mushrooms, rehydrate porcini if using. Put 1/4 cu oil in large soup kettle and saute mushrooms until they release their liquid. Add the garlic and the mint, salt and lots of pepper cook until the ingredients are well blended.
    2. Peel, seed and chop the tomatoes. Add the tomatoes and 4 cups of water, cook for about 15 minutes and adjust seasoning.
    3. Toast the bread slices, cut the garlic clove and rub the cut side on the toast. Place toast in the bottom of the soup bowl and drizzle with a little oil.
    4. Beat the eggs with the cheese in the bottom of a heated soup tureen. Beat a ladleful of hot soup into the egg-cheese mixture and keep adding soup until the mixture is very hot. Pour soup over the toasted bread. Serve with exra grated cheese.

     

  • Offerings,  Recipes

    September Dinner Party Menu

    On a balmy September evening I prepared the following menu.

    Crostini di Peperoni
    (Roasted Pepper and Goat Cheese Canape)

    Acquacotta Della Montagna Cortonese
    (Bread Soup with Wild Mushrooms)

    Veal Osso Bucco
    (Braised Veal Shank Slices with Gremolata served over Gnocchi and a Seasonal Vegetable)

    Crostata di Mele con Frangipane
    (Apple Frangipane Tart)

    The Roasted Red Pepper and Goat Cheese Canapes were made from the Red Peppers that I had preserved earlier in the week.

    We sliced a baguette, brushed the slices with a little garlic oil, toasted them and then toped them with goat cheese, roasted red peppers and a little fresh basil.

     

  • Offerings,  Recipes

    Hot Red Pepper Jelly

    My ripe jalapeños became hot red pepper jelly today. I used this recipe from Ball Home Canning Supplies. I like that the recipe uses fresh jalapeños for heat and doesn’t rely on adding flakes to sweet peppers. http://www.freshpreserving.com/recipes/jalapeno-jelly-recipe
    The recipe calls for food colouring, something I would never add…just sayin’ ‪#‎hotpepperjelly‬

  • Recipes

    Roasted parsnips and carrots

    Roasted parsnips and carrots are underrated. Make some today and brighten up your fall meals.

    Ingredients

    2 pounds Carrots, peeled, cut into batons
    2 pounds Parsnips, peeled, cut into batons
    2 tbsps Oil, Olive
    1 pinch Salt and Pepper, to taste

    Method

    1. Preheat oven to 400F. Line a baking sheet with parchment for easy clean up.
    2. In a medium sized bowl, toss carrots and parsnips with oil. Season with salt and pepper.
    Lay out vegetables single layer on parchment.
    3. Roast for around 25 minutes or until edges are golden.

     

  • Recipes

    Black Bean and Bell Pepper Salad

    My favourite WOW salad recipe. ‪#‎beansaladrecipe‬

    Servings: 12

    Ingredients

    ½ cups water
    15 Dates
    ½ cups fresh lime juice
    ⅓ cups extra-virgin olive oil
    1 ¾ tbsp dried oregano
    1 ¼ tbsp honey or maple syrup for a Vegan version
    1 ¼ tbsp ground cumin
    1 ¼ tbsp ground coriander
    1 can Beans, Black
    ½ cups chopped red bell pepper
    ½ cups chopped yellow bell pepper
    ½ cups chopped green bell pepper
    ½ cups chopped red onion
    ½ cups chopped fresh parsley
    1 cup cooked Quinoa (optional)

    Preparation

    For Vinaigrette:

    1. Boil water and dates in heavy small saucepan for 2 minutes. Remove from heat; cover and let stand 1 hour to soften.
    2. Transfer date mixture to blender. Add lime juice, oil, oregano, honey, cumin and coriander and puree. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 1 hour at room temperature before using.)

    For salad:

    1. Combine beans, bell peppers, onion, parsley and quinoa (if using) in large bowl.
    2. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 6 hours ahead. Let stand at room temperature.)

     

  • Recipes

    Oatmeal Banana Bars (gluten free)

    Used up my frozen bananas to make these Oatmeal Banana Bars (gluten free).

    Once cut into squares and wrapped they can be popped frozen into your lunch.

    Ingredients

    1 cup Sugar, Brown
    ¾ cup Butter
    1 Egg
    ½ tsp Salt
    4 Bananas
    4 cup Oats
    ½ cup Chocolate Mini Baking Bits, Milk Chocolate
    ½ cup Raisins

    Method

    Line a 9 x 13 pan with parchment paper. In a bowl beat brown sugar and butter until smooth and creamy. Beat in egg, salt and bananas until well combined. Stir in oats, chocolate chips and raisins and mix thoroughly. Spread evenly in prepared pan. Bake for 50 to 60 minutes in a 350 oven. Place pan on rack to cool completely then cut into bars.