Creamed Celery With Pecans

I know, you are scratching your heads over this one. It is tasty and it is really different from the norm. To me it is a great way to disguise celery. Give it a go. It is really simple to make and takes no time to prepare.

 

  • 4 cups celery pieces, string removed
  • 1 can cream of celery soup (Campbell’s is the best)
  • pinch of salt
  • 1 cup pecan halves
  • buttered bread crumbs

Place celery in a greased baking casserole and add the soup, undiluted. Casually spread the soup around with a fork.

Sprinkle with salt and spread the pecan halves on top. Cover the surface with  buttered bread crumbs.

Bake in a 400 degree oven for approximately 20 minutes. This will serve 4-6 people as a side dish.

 

Trout Tartare in Large Radish Cups

We are always looking for new and exciting items to serve Company when they come to visit us. This one is different but Don likes this type of Hors d’ Oeuvres,  so here we go.

 

  • 10 really large radishes
  • 8 oz. trout fillet, skin on
  • Olive oil
  • 1/4 tsp. Asian sesame oil
  • fine sea salt
  • white pepper
  • 1 lime, juice removed and peel grated

Cut a small slice off the bottom of the radishes. Cut each radish in half crosswise. Using a small melon baller, hollow out the center of each radish, making a cup about 1/8 inch deep.

Carefully remove the skin from the trout fillet all in one piece. Place enough olive oil in a sauté pan to coat the bottom, and heat over high heat.  Saute the skin in the pan until it becomes crispy (approximately 2 minutes). As the skin can curl up, hold flat with a spatula. Remove from the heat and set aside.

Cut the trout fillet into tiny cubes and place in a bowl. Add some sesame oil, squeeze of lime juice and season with salt and pepper and toss to mix.

Fill each radish cup with some tartare, break off a piece of crispy skin and garnish the top. Sprinkle some grated lime zest on top. Place over a bowl of crushed ice and keep in the refrigerator until ready to serve.

Plate on a pretty platter and serve really cold, along with a glass of white wine.

 

 

 

The Perfect Russian Salad

This is a lovely fresh salad to serve for lunch or with dinner when serving  baked or fried chicken. In a word: YUM!

 

  • 2 medium cucumbers (English)
  • bunch of radishes
  • 2 red delicious apples
  • 1/2 cup sour cream mixed together with
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. chopped parsley
  • pinch of black pepper
  • 1/3 cup chopped toasted pecans

Slice the cucumbers and radishes paper thin. Place in a medium bowl.

Wash, core and slice the apples thin. Add these to the mixture in the bowl and toss to mix well. Top with the dressing of sour cream and lemon juice.

Serve of a leafy garden lettuce leaf and garnish with the parsley, toasted pecans and pinch of pepper.

Yummy good.

 

Venison Fillets With a Shallot -Wine Sauce

If you are having a dinner for 6 – 8 people and are adventurous, this is the meal for you to make and serve. Everyone will be pleased.

  • 1 1/2 tsp. fresh chopped rosemary
  • 1 tsp. coriander seeds
  • 1 large garlic clove
  • 1 1/2 tsp. olive oil, divided
  • freshly ground black pepper
  • 1 lb. venison tenderloin
  • 4 tbsp. unsalted butter
  • 3 shallots, peeled, halved and thinly sliced (about 1 cup)
  • 3/4 cup Merlot or Sangiovese red wine
  • 1 sprig plus 1/2 tsp. fresh chopped rosemary
  • 3/4 cup beef stock
  • garlic mashed potatoes
  • Asparagus and snow peas, sauted to serve with the Venison.

Grind 1 tsp. of the rosemary, coriander seeds and garlic with a mortar and pestle to make a paste then stir in 1/2 tsp. olive oil.

Pat the venison dry and place in a bowl then rub the paste all over. Season with pepper and cover. Place in the refrigerator for at least 20 minutes. During this time, prepare a salad (if serving) or make some garlic mashed potatoes.

Preheat oven to 450 degrees. Heat a well seasoned cast iron or heavy ovenproof pan over high heat until hot. Add the remaining oil, tilting the pan to coat evenly. Season the venison well with salt then brown, turning once. Cooking time 6 minutes in total. Transfer to the middle of the oven and roast until an instant meat thermometer registers 125 (7-10 minutes). When done, transfer to a plate and cover tightly with foil.

Saute the vegetables and prepare the sauce.

Sauce

Melt 2 tbsp. butter in a fry pan over a medium heat. Add the shallots and cook, stirring often until they soften and turn a golden brown (8-9 minutes). Add the wine and rosemary sprig and bring to a boil. Boil until the wine reduces to 1/2 cup. Reduce the heat to low and remove the rosemary sprig. Dice the remaining butter (cold), whisking until it melts. Unwrap the venison and add any juices to the sauce. Season the sauce with salt and pepper. Slice the meat and serve with the garlic mashed potatoes, asparagus and snow peas.

Serve with a cold salad and a glass of red wine (same as you used in the cooking of the meat)

Beets With Marmalade Butter

Make sure you cook the beets unpeeled and whole. This way they don ‘t bleed while cooking and they keep all the ‘healthy’ nutrition.

 

Beets

  • 10-12 fresh beets, without greens

Cook the beets in a pot of boiling water for about 40 minutes, until cooked and when pierced with a skewer are tender. Drain. When cool enough to handle, cut off the stem and root ends and peel the outer layer off with a paring knife.

If you have a mandolin to slice the beets or use a Chef’s knife to slice by hand and put into a large bowl.

Butter

  • 1/4 cup Seville Marmalade
  • 2 tbsp. butter

When ready to serve, place the butter and marmalade in a saucepan and melt over low heat. Add the beets and ‘gently’ mix to coat evenly. Cover and heat until hot.

Garnish

  • 4-5 kumquats, cut in half
  • 2 tbsp. chopped fresh Italian parsley

To serve, line the edges of a platter with spring mix greens. Set the beets in the middle and garnish with the kumquats and parsley. It is lovely and a very impressive vegetable to serve.

Serves 8

 

 

 

Mediterranean Lamb With Almond Saffron Sauce

If you want to try something different or are hosting a “country-themed dinner” then this is the one for  you.

 

  • 1/2 cup slivered blanched almonds
  • 1 x 1 inch piece of fresh ginger, peeled, coarsely chopped
  • 2 garlic cloves. chopped
  • 3 tbsp. coconut oil
  • 1 x 3 cinnamon stick pieces
  • 7-8 cardamom pods
  • 1 large bay leaf
  • 1 1/2-2 lbs. boneless lamb shoulder, cut into 1 inch cubes
  • 1 tsp. cayenne pepper
  • 1/2 tsp. red chili flakes
  • pinch of salt
  • 1/2 tsp. saffron threads
  • 1/2 cup whipping cream  (but of course)
  • chopped cilantro – just for garnish

 

Almond Saffron Rice

This will serve 6

  • 2 pinches of saffron threads
  • 3 1/4 cups chicken stock, divided
  • 1 tbsp. coconut  oil
  • 1 small onion, finely chopped
  • 2 cups basmati rice

In a small bowl, gently crush the saffron and pour 1/4 cup of stock over the saffron and set aside.

Wash rice until the water runs clear. Drain really well. In a large heavy casserole, heat the oil over a medium heat and add the onion and cook until golden in colour. Add the rice and stir until the moisture is absorbed. Stir in the saffron and remaining broth, Increase the heat to a medium high and just bring to the boil. Cover tightly and reduce to low. Cook for 20 minutes or until all the stock is absorbed and the rice is tender. Fluff with a fork. do not burn. Keep warm.

 

Lamb

 

Soak the almonds in a cup of boiling water for 2 hours Transfer nuts and water to a blender and add the ginger and garlic. Set aside. Process until smooth and set aside.

Heat a heavy casserole over medium heat and add the oil. When hot add the cinnamon, cardamom, cloves and bay leaf and fry for about 5 seconds or until it become fragrant. Add half the lamb and brown all sides. Remove with tongs and set in a bowl, brown remaining lamb and return all to the casserole and pour in the almond sauce. Add the cayenne, chili flakes, salt and saffron, Stir well and bring just to a simmer. Cover and reduce the het and cook gently for about 65 minutes or until the lamb is tender.

Sir in the cream and cook on a medium heat for a few minutes to allow the sauce to thicken. Serve over the saffron rice.

This would be perfect with Sauv. Blanc

 

 

 

 

Pancetta Cups With Pickled Pear And Stilton Cheese

This one will make your guests go “Wow!”. Not difficult to make but certainly raises  your status as hostess/host with one and all.

 

  • 1 cup unseasoned rice vinegar
  • 1/2 cup water
  • 1 tbsp. kosher salt
  • 1 tbsp. sugar
  • 2 inch cube of fresh ginger, sliced really thin
  • 1 tsp. coriander seed
  • 1/2 tsp. pink peppercorns
  • 1 large unripe Anjou, cored and cut in 1/2 inch cubes
  • 24 slices pancetta
  • 1 cup frisee lettuce, washed and dried
  • 1/3 cup Stilton cheese

In a small pot on high heat, stir the vinegar, water, salt, sugar, ginger, coriander and peppercorns to make a pickling liquid. Bring to a boil, reduce heat and simmer for about 5 minutes. Remove the pot from the hear and let cool down to just lukewarm. Place the pear in a glass bowl and pour the lukewarm liquid overtop. Let cool completely to room temperature before placing in the refrigerator for at least 4 hours.

When ready to proceed, heat the oven to 400 degrees. Press a slice of pancetta into each cup of a mini muffin tin. To help keep the shape, place a ball of tin foil and place in each cup. Bake now for 12 minutes. CAREFULLY remove the pancetta from the muffin tin and throw away the tinfoil balls. Place the cups on a paper towelled  rack to completely cool. Just before serving set them on a serving platter. Fill each cup with some frisee lettuce and a small spoonful of the pears and a sprinkling of Stilton.

 

Oh, by the way, did I mention it would be perfect if served with a Pinot Noir?

Cauliflower Roasted With Fresh Cranberries

Thanksgiving is around the corner (psst…so is Christmas) and this is one recipe to set aside for your wonderful turkey dinner. It is delicious, a bit different but still using, perhaps, one of your favourite vegetables for the celebration.

 

  • 2 medium cauliflower heads, broken into florets (about 2 lbs. each)
  • 1 medium onion, cut into wedges (outer skin removed)
  • 3-4 tbsp. olive oil
  • pinch of salt
  • 2 cups fresh cranberries
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • freshly grated pepper
  • Freshly grated nutmeg

Preheat oven to 450 degrees. Place the onion and cauliflower in a baking pan and drizzle with the oil and a sprinkle of salt. Toss to coat.

Spread them out in an even layer and roast, uncovered,  for 30 minutes. At the 15 minute time, add the cranberries and stir in.

In a saucepan whisk together the balsamic vinegar, honey, and pepper. Simmer for about 8-10 minutes until thickened.

Put the cauliflower and onion mix into a large bowl and pour the sauce over. Stir to coat well. Sprinkle with some freshly grated nutmeg. (very lightly so as not to overpower).

Watch the faces of those around the table….they will absolutely love this and will want  you to make it a favourite addition to the holidays.

 

Go ahead…say it! Damn, I did this….

 

 

Fennel Gratin With Lemon

This is a wonderful dish with layers  of flavours and, with the crumb topping, texture as well.  Can be made a day ahead, chilled in the refrigerator and before using, let stand at room temperature for an hour  before baking.

  • 5 tbsp. olive oil
  • 1 onion, halved and cut in 1/4 inch pieces
  • 3 garlic cloves, minced
  • 5 fresh fennel bulbs, trimmed, cored and cut in 1/4 inch slices
  • 1/2 cup chicken broth
  • 2 tbsp. fresh Italian parsley, chopped
  • 1 tbsp. fresh thyme, chopped
  • pinch of salt and ground pepper
  • 1 1/2 tsp. grated lime zest

Butter a 2 qt. baking dish. Heat the olive oil in a large pot and saute the onion and garlic, taking care not to brown or burn. This should take about 4-5 minutes.

Add the fennel and saute only until the fennel has softened slightly and beginning to brown. Stir often and watch it doesn’t burn. Should take about 15-17 minutes. Add the broth and simmer until almost completely absorbed.  Stir in the lime zest.

Transfer to the baking dish and start the crumb topping. At this time, preheat the oven to 425 degrees.

 

Crumb Topping

  • 3 tbsp. butter
  • 3/4 cups Panko breadcrumbs
  • 1 cup Pecorino cheese
  • 1 tbsp. fresh Italian parsley, chopped
  • 1  1/2 tsp. grated lime zest

Melt the butter in a frypan and add the Panko breadcrumbs. Saute until starting to turn golden in colour. Remove from the heat and cool down to room temperature. Add the cheese and zest to the crumb mixture.

Top the fennel mixture with the crumbs and bake for about 20 minutes until the topping is a deep caramel colour. Serve warm.

This is quite yummy.

Date And Ginger Chutney

This is an exotic addition to any cheese plate. Great party fare!

 

  • 1/2 cup orange juice
  • 3 tbsp. chopped shallots
  • 3 tbsp. sugar
  • 2 tbsp. chopped crystallized ginger (be sure to spray  your scissors with Pam)
  • 1 tbsp. vinegar
  • 1 tsp. grated orange zest
  • pinch of red pepper flakes (crushed)
  • generous pinch of ground cloves and salt
  • 18 pitted dates, halved lengthwise and then crosswise
  • 12 kumquats, sliced and seeded
  • 2 tbsp. chopped, fresh cilantro

Combine all the ingredients up but not including the dates etc. in a saucepan and bring to a boil. Lower the heat and simmer for about 3 minutes. Add the fruit and simmer 1 more minute. Chutney thickens when chilled.

Season with the salt and pepper and stir in the cilantro. Chill until really cold (not covered). Now cover and keep chilled until serving. This could be made a about 6 hours ahead of the party and give you more time to finish your preparations.

Enjoy!

 

Asparagus Orange Salad

Can you tell I’m getting ready for warm Spring/Summer weather so we can sit on the deck and enjoy eating outside…..you bet and here is a salad that bodes well.

  • 1 bunch of asparagus, trimmed of woody ends
  •  5 tbsp. olive oil
  •  1 orange bell pepper, seeded and finely diced
  •  1/2 cup red onion, finely chopped (if you insist)
  •  pinch of salt and pepper
  •  2 tsp. sugar
  •  2 tbsp. balsamic vinegar
  •  2 large oranges, peeled and segmented, reserving the juice
  •  8 slices proscuitto
  •  4 thick slices focaccio bread
  •  1 garlic clove, halved
  •  4 bundles of Burrata cheese, quartered (the best you will EVER eat)

Preheat oven to 400 degrees

Steam the asparagus in an asparagus pot for about 4 minutes and cool down in cold water. Drain and set aside.

In a skillet with 2 tbsp olive oil, cook the pepper and onion for about 10 minutes until soft and just beginning to brown. Add the sugar and cook for 30 seconds longer. Add the vinegar and reserved orange juice. Remove from the heat, season with salt and pepper and stir to mix. Set aside.

Line two cookie sheets with parchment paper and place the proscuitto slices on them. Bake for 7 minutes until crisp and some of the fat has rendered off. Carefully transfer to paper towels.

Rub the focaccio bread with the garlic cloves, drizzle with olive oil and place in the skillet on medium heat. Toast until golden, 2 minutes per side.

Divide the asparagus and orange segments on 4 plates, top with the cheese, drizzle some vinaigtette over, place a couple of proscuitto on the side of the salad and add a slice of bread. Voila!

Fresh Cauliflower Salad

Believe it or not, this is a really tasty salad. A step up if you are tired of the green salad varieties and easy to make as well.

  • 1 medium cauliflower, separated into florets and steamed until tender- crisp.
  •  2 medium bell peppers (mix the colours up for a twist), julienned
  •  8 tomatoes, diced
  •  pinch of salt and pepper
  •  3/4 cup vinegar
  •  1/2 cup vegetable oil

Combine the vegetables together in a large bowl and mix well. Add the salt, pepper, vinegar and oil.

Toss together to mix gently. Cover with plastic and marinate in the refrigerator for 50-60 minutes.

This will make 6-8 servings. Great summer fare!