Strawberry And Baby Greens Salad With Asiago Fricos

I know, I didn’t know that term either. Fricos – means lacy wafers of baked, grated cheese. They are wonderful, salty, crispy and a perfect pairing for soups and salads.

 

  • 1 cup grated Asiago cheese
  • 3 tbsp. olive oil
  • 3 tbsp. balsamic vinegar
  • pinch of salt and ground pepper
  • 3 cups fresh strawberries (or raspberries, blackberries)
  • 4 cups baby greens

For the fricos – grate the cheese and make  6 mounds on a parchment lined cookie sheet. Place in a preheated oven at 375 degrees and bake until melted, lacy and golden. Let cool down.

Wash and spin dry the baby greens. Mix together the balsamic vinegar, oil, salt and pepper.

Quarter the berries and add to the greens, Add the dressing and toss to coat. Place in 6 bowls and add the frico on top.

Quick, easy, cool on a hot summer day on the deck. Wow ! Yummy!

 

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Rustic Zucchini And Mozzarella Salad

As far as easy goes, this couldn’t get any easier if you tried. Get ready and invite the neighbourhood as you can adjust the amounts to make tons.

 

  • 3 medium zucchini, sliced lengthwise into 1/2 inch ‘planks’
  • 3 tbsp. olive oil
  • pinch of salt and pepper
  • 8 oz. fresh mozzarella ball, pulled into large pieces
  • 2 tbsp. coarsely snipped fresh dill
  • 1/4 tsp. crushed red pepper flakes
  • 1 tbsp. fresh lime juice

Lay the planks on a baking sheet and drizszle with olive oil. Sprinkle with salt and pepper.

Turn the barbecue on to a medium heat and place the zucchini on the grill directly. Grill for about 6-7 minutes, turning over just once to get nice grill marks on both sides.

On a serving plate, arrange the warm zucchini with the cheese balls. Sprinkle with the dill and pepper flakes. Drizzle with the lime juice and remaining 2 tbsp. of oil.

This will serve 4 people. Add a glass of vino, cheese toast and you have a lovely light meal.

In a word…..yummy!

 

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Pan Seared Pork And Egg Noodles

Everyone is so busy these days with work, family and schedules.. a recipe for a quick and easy dinner is required. This is definitely one of them.

 

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp. Grey Poupon mustard
  • 1 garlic clove, minced
  • pinch of salt
  • 1 pork tenderloin cut into 1/2 inch round slices
  • 1/2 -340g. pkg. of broad egg noodles
  • 1 shallot, peeled and thinly slices
  • 1/2 cup torn, fresh basil leaves

Whisk together the vinegar, mustard, garlic and oil in a small bowl. Turn the tenderloin in to coat.

Cook the noodles in boiling water, according to directions but with no salt added. After 6 minutes (should be al dente texture), lightly salt. Reserve 1/2 cup of the pasta water before draining.

Heat a large skillet over medium heat and add the pork, cooking in two batches. Reserve the marinade. After about 3 minutes, remove fthe pork from the pan and transfer to a plate.

Add the shallot, stirring often until softened. Add the reserved pasta water and marinade, heating for about 1 – 2 minutes.

Distribute the mixture over the noodles and top with the pork tenderloin. Sprinkle with the basil and serve.

What could possibly be faster, easier and taste to fabulous?

Yummy….

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Shepherd’s Pie With Bison And Red Wine

This one is for the ‘adventurer’ for sure. You can buy Bison at most large grocery stores. If not, buy boneless chuck or even beef short ribs. Each will work just fine.

  • 1/3 cup flour
  • 1 tbsp. sweet Hungarian paprika
  • 1 tsp. kosher salt
  • generous pinch of ground black pepper
  • 3 1/2 lbs. Bison, cut into 2 inch cubes
  • 1/3 lb. bacon, rindless, cut into 1/2  inch pieces
  • 2 – 3 tbsp. olive oil
  • 1 cup chopped onion
  • 1/2 cup each peeled and chopped carrot and celery
  • 3 chopped garlic cloves
  • 2 cups red wine such as Merlot
  • 2  2/3 cups chicken broth
  • 1 can crushed tomatoes
  • 2 bay leaves
  • 1 tsp. each chopped fresh thyme and fresh sage
  • 10 oz. pearl onions,
  • 1 1/2 cups peeled parsnips, cubed
  • 12 baby turnips, trimmed and peeled

Whisk the first 4 ingredients in a large bowl and add the bison. Toss to coat. Heat a large pot over a medium temperature and add the bacon. Cook until crisp. Transfer to paper towels. Add 2 tbsp. oil to the pot and increase the temperature to high. Working in small batches, cook the bison until browned, return to same bowl. If needed, add more oil and continue cooking the meat.

In the pot, add the onion, carrot, celery and garlic. Cover and cook until all are tender (about 5 minutes). Add the wine and bring to a boil, scraping the bottom of the pots for all the ‘goody’ bits. Add the broth, tomatoes,  bay leaves, thyme, sage, bacon and bison. Reduce temperature to low, cover and simmer for 2 hours. If using beef, it will take 1 1/2 hours.

Cook pearl onions in pot of salted water for 2 minutes and place in a bowl of ice water. Trim and peel.

Transfer the bison to a baking sheet and cut the meat from the bones and chop into 1/2-3/4 inch cubes. Add the parsnips and turnips to a pot with the bison sauce simmer until tender to 15 minutes. Add the onions and cook a further 5 minutes. Return meat to the pot. Season with salt and pepper.

 

Mashed Potato Crust

 

2 2 1/2 lbs. russet potatoes, peeled and quartered

3/4 cup cream

1/2 cup butter

1/3 cup whole milk

pinch of salt and pepper

large egg, beaten to blend

 

Cook the potatoes until tender (about 18-20 minutes). Drain. In your electric mixer, blend the potatoes with the butter, cream and milk, salt and pepper and egg until smooth. Cover the bison meat mixture completely with the potatoes. Place in a large casserole on top of a parchment lined baking sheet.

Sprinkle the top with grated Asiago cheese and a few dots of butter. Bake in preheated 400 degree oven for 35-40 minutes until browned and completely heated through. Let rest for about 10 minutes and serve with a truly wonderful red wine.

In a word….delicious! Fooled you….

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Sweet And Spicy Trout With Fresh Pineapple

Since we moved to this part of our planet, we have eaten so many pineapples, it would be a shame not to share this recipe with you. Make this dish up and you, as well,  will buy many more of them. It/they are perfect.

 

  • 1 cup long grain rice
  • 1/4 cup pure maple syrup
  • pinch of cayenne pepper
  • 1 lb. skinless trout, cut into 4 pieces (or salmon if you prefer)
  • coarse salt and ground pepper
  • 1/2 fresh  pineapple, peeled, cored and cut into 8 pieces, lengthwise
  • 1/4 cup lightly packed cilantro, roughly chopped
  • lime wedges for serving

You have the choice of cooking inside (oven) or outside (BBQ). You can do anything on the bbq, so go for it.

Heat the barbecue to medium high. On the side burner, cook the rice according to directions on package.

While this is cooking, mix together in a small bowl the syrup and cayenne pepper. Season the fish with a small pinch of salt and pepper. Sprinkle with olive oil and brush with the maple syrup. mixture.

Spear the pineapple on metal skewers, with a clean utensil, brush with maple syrup mixture and cook for about 4-5 minutes each side. Watch the pineapple doesn’t burn and,  when turned over, brush with the maple syrup mixture again. Do not use the same brush for the fish and pineapple. They would be cross-contaminating. Use two brushes.

Remove from the heat, cut the pineapple into chunks. Add the cilantro to the rice. Spoon the rice in the center of the plate, top with a filet of trout and place the pineapple alongside.  Be sure to put a couple of  lime wedges on top of the trout.

Enjoy!….yummy…oh, may I pour you a glass of Pinot Gris?

 

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Mayonnaise – Basic And Flavoured

This is inexpensive to make and you can flavour to suit  your tastes and menus.

 

  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 4 tsp. fresh lime juice (or lemon juice)
  • 1 cup vegetable oil

Place the yolks in a food processor and add the mustard and juice. Pulse to incorporate fully. Keep motor running on slow and add the oil…slowly.

Season lightly with salt and pepper. Store in airtight container for up to 1 week.

note: if this separates after oil has been added, simply add another yolk and 1 tsp. lukewarm water in a clean bowl and add the broken mayonnaise, briskly whisking  constantly. Now add 1/4 cup more oil, whisking to incorporate.

 

Flavoured Mayonnaise

Tartar Sauce – after adding the vegetable oil, add 2 finely chopped baby gherkin pickles and 1 tbsp. minced onion.

Red-Pepper Mayonnaise: After adding the oil, add 1 roasted red pepper (from a jar) and 1 minced grlic clove.

Garlic Mayonnaise: After adding the mustard and lime juice, add 2 minced garlic cloves

 

This is really yummy.

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Chicken Fried Rice

This is a super way to look like you really rock in the kitchen. This is a home version of your favourite Chinese dish and everyone will be so thankful that this treat was made at home,  they will want it more often. You could change the ground chicken for ground pork or ground turkey.

 

  • 2 tbsp. Crisco oil
  • 2 large eggs, lightly beaten
  • 2  1/4 tsp. soy sauce
  • 8 oz. ground chicken
  • 1 minced garlic clove
  • 1 tbsp. minced ginger (fresh and peeled)
  • 1/2 bunch scallions, green and white parts separated, washed and sliced thin
  • 2 carrots, shredded
  • 1/2 cup frozen peas
  • 2 cups cooked white rice (leftover rice is perfect for this dish)
  • 2 tbsp. rice vinegar

Using your wok, heat 1 tbsp. of oil over high heat. Beat the eggs with 1/4 tsp. of the soy sauce to mix well. Add to the wok and swirl to coat the bottom of the pan. Cook without stirring until set, then fold in thirds. Transfer to a cutting board and cut in 1/2 inch pieces.

Add 1 tbsp. oil to the wok and swirl to coat. Add the garlic, ginger and scallion whites, cooking for about 30 seconds. Add the meat and cook, constantly breaking up with a spoon until cooked through (about 3 minutes).

Add the carrots, peas and rice and stir to combine. Add the egg, 2 tbsp. soy sauce and vinegar, cooking until the rice is coated. Be sure to contantly stir this mixture so it won’t burn and all will be heated through, for about 1 minute.

Enjoy!

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Lobster Mango Rolls

There are times, like yesterday, when not knowing what to do, we could actually come up with a real winner. A bit ago we bought two lobster tails (on sale) for a special occasion. We also had a couple of croissants in the freezer. When the plaintive cry comes up “what’s for lunch”, we came up with this one.

 

  • 2 lobster tails (should actually be 3 to make a really good sandwich)
  • 2 croissants
  • 1 stick celery
  • mayo
  • 1 mango
  • pinch of paprika
  • 1 tbsp. freshly squeezed lime juice

Cook the tails in salted water for 10 minutes and immediately cool down with cold water to prevent further cooking. Crack shells, remove the meat and coarsely chop. Set aside.

In a bowl, slice crosshatch pattern in each half of the mango and remove small cubes to bowl. Peel and thinly slice celery. Add lots of mayo (not salad dressing), a pinch of paprika and the lobster meat. Stir to mix well.

In a frypan, melt a tablespoon (or more) of butter, place the croissants in  for about 1 minute, turn over and again, cook for a minute. (This is for the outside of croissants, not open face).

Open up the bun and fill with the lobster mixture. Pour a glass of wine or beer, take a bite and roll your eyes to heaven and say, thank you!.

These, my friends, are delightful.

 

* we also thought that halved seedless grapes would be just as awesome.

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Bacon Grilled Cheese Sandwich For One

When you are wanting a quiet night,  home from a busy day at work and want something that is quick and very tasty. Try this.

If you don’t make your own soups, grab a can to tomato soup (my fav is the Tomato Bisque) and carry on, cooking as per directions on the can.

 

  • 2 slices of bacon, cooked crisp (regular or baked  in maple syrup)
  • 2 slices of artisan bread (okay, regular bread)
  • 1 oz. grated provolone cheese (1/2 cup)

Take one slice of bread, layer one half the grated cheese, add the crisp bacon slices and top with the remaining cheese. Put top bread on.  Put in pan (either with the bacon fat or butter both outside layers of the bread). Place in frypan and cook until the cheese has melted and the bread is a lovely golden brown.

Pour a glass of wine, turn on the telly, ladle the soup in a bowl and plate your sadwich. Ahhhhh! What could be better?

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Easy Bell Pepper Rice With Andouille Sausage

This is an easy dinner to make and you can switch out the sausage to sweet Italian if you prefer.

 

  • 2 tbsp. extra virgin olive oil
  • 2 celery stalks, peeled and diced small
  • 2 medium bell peppers (mix the colours if you wish)
  • 1 small yellow onion, diced small
  • pinch of salt and pepper
  • 1 cup long grain rice
  • 2 tbsp. fresh parsley, finely chopped
  • 4 sausages (about 1 lb.)
  • 5 oz. baby spinach
  • 2 tsp. red-wine vinegar

In  medium size frypan, heat 1 tbsp. oil and add the celery, bell peppers and onion. Season with a little salt and pepper. Stir often and cook for 5-6 minutes until they are softened. Stir in the rice and 1 1/2 cups water, bringing to a boil. Cover and reduce temperature to a simmer, cooking for roughly 15 minutes. Remove from the heat and let stand, still covered for 5 minutes. Fluff with a fork and stir in the parsley.

In a small skillet, heat with 1 tsp. oil and add the sausages, cooking for 10 minutes, making sure all sides are browned. Reduce the heat, cover and cook a further 9-10 minutes. Let rest for 2 minutes, slicing crosswise. Lay the slices over the rice.

In a medium bowl, toss the spinach with the vinegar and 2 tsp. oil. Season with salt and pepper. Serve alongside the rice and sausages.

All that is needed is warm rolls. Great dinner, great flavours.

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Beer Roasted Chicken With Fig Jam Sauce

Haha! You had to know, since we grow our own figs, a recipe to use them would be forthcoming. OMG! This is so delicious. Run to nearest market (indoors or outside) and buy some of these wonderous fruits.

 

  • 1 whole chicken about 4-5 lbs.
  • 2 tbsp. softened butter
  • coarse salt
  • 1 can Guiness Stout
  • 1 small bunch thyme
  • 1/4 cup water
  • 1 tbsp. flour
  • 2 tbsp. fig jam

Preheat oven to 450 degrees. Put rack in lowest position. Pull out your large oven-proof roasting pan.

Rinse the chicken in cold running water and pat dry with a paper towel.  Rub the skin over with butter and sprinkle lightly with the salt. Pour 1/2 of the stout in a glass and reserve. Not for you, by the way.

Poke holes in top of the can using a bottle opener.  Place thyme in the can and set in the roaster. Place the chicken over the can, using the legs to balance the chicken like a tripod.

Place the chicken in the oven, breast side first and roast for 20 minutes. Baste all over with the pan juices and bake a further 25 minutes. Baste again until the juices run clear.

Remove pan from oven. Steady the chicken with a hand covered with paper towels or oven mitt to save yourself from being burned. Let the chicken rest. In about 10 minutes, test with an instant read thermometer poke the thickest part of the chicken (leg) and see that the temperature has reached 165 degrees.

Throw the can out and reserve the juice in the pan. Now pour in the stout you were saving and bring to a simmer. Be sure to scrape up all the wonderful brown bits. Mix together the water and flour and whisk into the hot liquid. Boil for 1 minute and add the jam. Simmer for 2-3 minutes until it thickens up.

Oh my, oh my…..now where is the potato salad? Warm rolls and butter? Wine….well, maybe make that 2.

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Stuffed French Toast For Lunch

French toast is almost always thought of as a breakfast meal. Not so. With a little twist on the ingredients, you have lunch. Serve with a wonderful cold salad and you become a hero.

  • 1 x 14 inch rustic loaf (french bread will do, in a pinch), cut into 8 slices
  • 8 thin slices of ham, plus a couple more for garnish
  • 8 oz. camembert cheese, plus more for garnish
  • 8 large eggs
  • 2/3 cup whole milk
  • pure maple syrup

Spray the sides and bottom of a 9 x 13 inch baking dish with Pam. Make a deep slit in each of the 8 slices, but do not cut completely through. Stuff each one with a slice of ham and divide the cheese equally into each pocket.

Whisk together the eggs and milk. Season lightly with salt and pepper. Pour the egg mixture into the baking dish. Add the bread in a single layer, pressing down carefully and soak for about 15-18 minutes. Turn the bread over and soak a further 15 minutes.

Preheat oven to 350 degrees. Top the bread with remaining ham pieces (chopped) and cheese. Bake for about 22-25 minutes until the egg mixture has set.

Add a side salad (crisp and cold) and you are a winner!

Enjoy…this is yummy!

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