This is one of my most favourite pasta treats. You can just change out the hot pancetta for bacon if spicy is not your thing.
- 1 tbsp. butter
- 3 oz. diced spicy pancetta or 3 slices of bacon cut into thin strips
- 1/3 cup white wine
- 12 oz. spaghetti
- 1 cup coffee cream (18%)
- 2 large eggs
- 1 cup finely grated Asiago cheese
- 1 tsp. cornstarch
- pinch of salt and pepper
- 1/4 cup chopped fresh parsley
- Asiago cheese, grated for garnish
Bring a large pot of salted water to the boil. Heat butter in a wide saucepan over a medium heat. Add the meat, cooking for about 7 minutes (until crisp). Drain all but 1 tbsp. of fat from the pan.
Add the wine and stir until the wine has nearly evaporated. Turn heat to low.
Cook the pasta according to pkg. instructions. In a bowl, whisk together the cream, eggs, cheese, cornstarch, salt and pepper. Drain the pasta and add to the pancetta. Increase heat to medium and add the cream mixture, stirring for about 3 minutes until thickened and all the pasta is coated. Stir in the parsley and sprinkle the Asiago cheese over the top.
Add a crisp, chilled salad and a glass of white wine. YUM! YUM!
Seafood Pie
This, my friends, will have you all begging for more. You can change out the lobster for scallops, but the choice is up to you. Read on and then make it up.
- 1 1/2 lb. firm trout fillets
- 3/4 cup white wine (or water, if you choose)
- 1 lb. large shrimp, peeled and deveined
- pinch of Saffron
- 2 tbsp. butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 stalk celery, ribs removed, sliced
- 1 tsp. dried thyme
- pinch of sale and pepper
- 1/3 cup flour
- 3/4 cup whipping cream
- 1/4 cup finely chopped fresh parsley
- 1 can frozen lobster, thawed (or here you can put in scallops)
- 1 1/2 cups cubed peeled golden flesh potatoes
- 1/2 recipe of really flaky pastry (recipe follows)
- 1 egg yolk
Whew! Now cut the fish into 1 inch pieces. In a large saucepan bring the wine and 1/2 cup water to a boil, simmer fish until it flakes easily. Using a slotted spoon, remove to a strainer over a bowl.
Add shrimp to the saucepan, simmer until pink and translucent (about 3 minutes). Add to the strainer.
Strain liquid through a fine sieve to measure 1 1/2 cups. Add water if necessary. Stir in the saffron and cover. Set aside.
In a saucepan, melt butter over medium heat and fry the onion, garlic, celery, thyme, salt and pepper for about 5 minutes; until the onion is softened.
Sprinkle with flour, cook stirring for 1 minute. Whisk in reserved cooking liquid and cream. Bring to a boil gently until thick enough to coat a spoon (5 minutes). Add the parsley and set aside.
Drain the lobster in a sieve, press out all moisture. Remove cartilage from the claw meat. Cut the lobster into bite size pieces and place in a shallow 10 cup casserole. Add the fish mixture and potatoes. Pour in the sauce and gently stir. Let cool.
Brush rim of dish with water and cover with pastry, pressing overhang around the outside.
Mix egg yolk with 2 tsp. of water. Brush 3/4 over the pastry. Roll out any scraps and cut out fish shapes and small circles for air bubbles. Arrange in a decorative fashion and brush over with the egg wash. Cut air vents in top.
Bake in the bottom third of a 375 degree oven until hot and golden in colour. (about 40 minutes).
This makes 9-10 servings.
Really Flaky Pastry
3 cups flour
1 tsp. salt
1/2 cup cold butter cubed
1/2 cup lard, cubed
1 egg
2 tsp. vinegar
ice water
In a bowl, whisk the flour with salt. Using a pastry blender, cut in the butter and lard until coarse crumbs with a few larger pieces.
In the liquid measure, beat the egg with the vinegar and add enough water to make 2/3 cup. Drizzle over the flour mixture, tossing with a fork until ragged dough forms.
Press into 2 discs. Wrap and refrigerate until chilled (a good 30 minutes).
Quick And Easy Ice Cream Cake
Quick and Easy Ice Cream Cake – what a delightful desert on a hot summer day. Make it up the day before and you are all set to impress one and all alike.
Crust
- 1/3 cup heavy whipping cream
- 2 tbsp. sweetened condensed milk
- 3 cups chocolate cookie crumbs (or vanilla)
Flip the base of a 9 inch springform pan upside down. Line the base with foil and wrap side band with plastic wrap. Re-assemble pan.
Stir 1/3 cup cream with the condensed milk together in a bowl and stir in the crumbs until well combined but still crumbly. Press this mixture on the bottom of the prepared and midway up the sides.
Ice Cream
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 tbsp. instant espresso powder
Combine the ingredients and using an electric mixer, whip until soft peaks form. This should now be fluffy and very light. Scoop this into the pan and smooth the surface. Cover with plastic wrap and freeze overnight. Wait…not done yet.
Next morning make your topping.
Ganache
- 2/3 cup unsweetened chocolate, chopped
- 1/3 cup heavy whipping cream
- 1/2 cup sweetened condensed milk
- 1/2 pkg. Malteser candies
Over a pot of simmering water, place the chocolate and cream in a metal bowl and place over the pan. Just don’t let the water touch the bowl. With a spatula, stir constantly until the chocolate has melted and completely smooth. Stir in 1/2 cup condensed milk until there are no streaks.
Pour this over the frozen cake and smooth the top. Arrange the candies about a 1/4 inch apart around the outer edge of the cake. Freeze for about 15 minutes or until the ganache is firm.
Release the cake from the pan, transfer to a pretty platter and slice away.
This will and should feed 12 people. Okay, you want larger servings and licking the plate is not an option. It is a must. I am kidding of course.
Peach Pistachio Trout With Roasted Cauliflower
This is an easy dinner that you can certainly serve even when company comes to call.
- 1 medium cauliflower
- 2 tbsp. olive oil
- 1 tsp. coriander
- 1/2 tsp. cumin
- pinch of cardamom and salt
- 4 trout fillets (5-6 oz. each)
- 4 tsp. peach jam (in our house – homemade using peaches grown in our yard)..sorry!
- pinch of salt
- 1/3 cup chopped pistachios
Preheat oven to 400 degrees. Line 2 baking sheets with foil. After cutting cauliflower into bite-size florets, toss with 2 tbsp. oil, the coriander, cumin, cardamom and salt. Spread out in single layer on one baking sheet and bake in the bottom third of the oven until edges are golden , stirring halfway through the 30 minute time. Set aside but keep warm.
Arrange the trout fillets skin side down, on the second prepared sheet. Sprinkle with a pinch of salt and pepper. Brush the peach jam over the tops of the trout. Sprinkle the chopped pistachios over the top, pressing gently to ensure they stick. Bake in the top third of the oven until a knife inserted into the thickest part of the fish comes out warm. Approximately 15 minutes.
When serving, plate the cauliflower in the center of each plate and set the trout fillet over the top. Add a chilled green salad on the table as well as lemon or lime wedges.
Truly yummy!
A Different Pavlova
For sure we need a light dessert in the summertime and this one just might fill the bill – over and over again. Scrumptious to say the least. It has two of my most favourite fruits – peaches and raspberries.
Meringue
- 4 egg whites
- 1 cup white sugar
- 1 tbsp. cornstarch
- 1 tsp. white vinegar
- 1 tsp. good vanilla extract
Beat egg whites in a large bowl, using an electric mixer on high just until soft peaks appear. One tablespoon at a time, add the sugar, beating until stiff, glossy peaks appear. Test to ensure the sugar has all dissolved. To do this, take a pinch of the meringue and rub it between your fingers.
Beat in the cornstarch, vinegar and vanilla until well combined. On 2 parchment lined baking sheets, make 6 large dollops ( 3 each pan), spreading each one into 4 1/2 inch circles. Indent the centers slightly and push the sides up to make a nest.
In a preheated oven of 250 degrees, bake for 75 minutes. They should be crisp but still white. Turn off the oven and let them dry for another hour. Do not remove these from the pans until completely cool.
Fruit Topping
- 1 1/2 cups whipping cream
- 2 tbsp. icing sugar
- 3 tbsp. Amaretto liqueur
- 3 tbsp. brown sugar
- 3 ripe peaches, skin removed and sliced in thin wedges
- 1 pint container of fresh raspberries
- baby basil leaves for garnish (this is optional)
Beat the cream with icing sugar until soft peaks form (2 minutes). Set aside.
Stir the Amaretto with brown sugar until the sugar dissolves. Gently stir in the peach edges and raspberries just until they are coated.
To Finish
Spoon the whipped cream into the meringues. Top with the peaches and raspberries and then……drizzle the remaining juices over the top. Place one or two baby basil leaves on top.
Voila! You are the master and you did it. Damn!
Halibut With Mushrooms and Pickled Jalapenos
I’m good until the jalapenos…my lips would swell too much if I ate them but, please, go for it.
- 5 tbsp. olive oil, divided
- 1 medium onion, sliced thin
- 2 cups mushrooms
- 3 garlic cloves, peeled and halved
- 1 1/2 cups chicken stock
- pinch of kosher salt
- 1/4 cup cider vinegar
- 1 sprig of fresh thyme
- pinch of pepper
- 2 bay leaves
- 4 jalapenos (recipe follows)
- 6 x 4 oz. halibut fillets
Heat 4 tbsp. oil in a saucepan over a medium heat. Add the onions, garlic and cook, stirring frequently, until the onions are done but not brown (5 minutes). Stir in the mushrooms, stock, salt, vinegar, thyme, pepper and bay leaves. Simmer, covered, over low heat for 30 minutes. Remove from the heat and be sure to remove the thyme and bay leaves. Add the pickled jalapenos and season with salt and pepper to taste. Keep warm.
Heave a heavy bottomed fry pan over medium heat. Add the remaining oil and as soon as it begins to sizzle, add the fillets, being careful not to crowd the pan. Cook, turning only once, until browned (2 minutes each side). Carefully remove the halibut to individual deep set plates or bowls. Divide the broth and vegetables among the bowls and serve immediately.
Pickled Jalapenos
- 1 cup white vinegar
- 1 cup water
- 2 tbsp. kosher salt
- 1/2 tbsp. whole peppercorns
- 1/2 tbsp. honey
- 1/2 lb. jalapeno peppers
Add all the ingredients, except the peppers, to a medium sized saucepan and place over medium heat. Bring to a boil and reduce to a simmer. Now….wearing gloves, slice the jalapenos into 1/4 inch rings. Add to the brine and bring back to the boil. Turn off the heat and let these cool down to room temperature. Pour into a glass container with a tight lid and refrigerate until ready to use. These will keep for a month if refrigerated.
This can be paired with a Sauvignon Blanc or a fire extinguisher. Just kidding!
Seared Beef Teriyaki Cubes With Sesame Coating
This is a different starter for your evening. On the deck? Even better.
- 1 lb. beef tenderloin
- 1 tbsp. sesame oil
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 garlic clove minced
- 2 tsp. hoisin sauce
- 1 tsp. chili garlic sauce
- 1/4 cup teriyaki sauce, warmed
- 1/4 cup toasted sesame seeds
Trim the tenderloin of any fat and silverskin. Cut into 1 inch cubes. In a mixing bowl, whisk together the remaining marinade ingredients, except the warm teriyaki and sesame seeds.
Add the beef and toss to coat well. Cover and marinate in the refrigerator for up to 8 hours.
Preheat broiler and set the rack 6 inches from the element. Line a baking sheet with foil and spray with Pam. Spread the cubes onto the foil. Bake until desired doneness (5 minutes to medium rare; 8 minutes to medium well).
Transfer to a bowl and toss with the warm teriyaki sauce. Skewer with serving picks and dip each one into the sesame seeds to coat. Serve immediately.