There are bisques and then there is this one….if you don ‘t have/want lobster, try it with scallops. Just as yummy!
- 2- 8 oz. lobster tails
- 2 tsp. butter
- Bisque
- 8 sun dried tomatoes
- 4 cups of chicken broth (turkey broth if you have it)
- 12 medium very ripe plum tomatoes
- 2 large red bell peppers
- 2 shallots
- 1 garlic clove, unpeeled,
- 1 tbsp. olive oil
- pinch of salt
- 1/4 tsp. cayenne
- 3 tbsp. dry sherry
- 1 cup heavy whipping cream
- 2 tbsp. finely chopped parsley
- Warm Baguette
Lobster
Preheat oven to 350 degrees. Using a pair of scissors, cut the lobster tails along the back almost to the tail; turn over and cut along each side to prevent the tail from curling.
Place back side up (single cut) on a parchment lined baking sheet. Force the sides together so the meat protrudes from the shells. Dot with butter and roast for about 15 minutes or until the shell is red and the center of the lobster is hot and not grayish in colour. Cool, then remove the shells. Coarsely chop and set aside.
Bisque
Increase oven temperature to 400 degrees. Coat a large baking sheet with Pam spray and cut the sun dried tomatoes into strips and soak in the stock while the vegetables are roasting. Core the unpeeled tomatoes, seed and cut in half. Cut the peppers in half, core and seed. Peel and cut the shallots in half. Place them cut-side down on the baking sheet. Place the garlic in the middle of the pan. Drizzle with olive oil. Roast, uncovered for about 30 minutes until the tomatoes are lightly browned and very soft. Remove the peels from the vegetables and discard.
Puree the vegetables and sun dried tomatoes with stock in a blender. Whirl in the salt, cayenne and sherry. Add more stock if needed to acquire the correct texture. Taste and adjust the seasoning as needed.
Pour soup in a large saucepan, stir in the cream. Heat over low heat until very hot, but NOT boiling. Divide the lobster into warmed soup bowls, ladle in the hot soup and garnish with the parsley. Serve with warm buttered baguette slices.
What did I tell you? THE best there is…..serve with a chilled White wine (not heavy like a Chardonnay) and you will hear the angels singing for sure.
Homemade Dulce De Leche And …….
Recipe name is far too long so here is the rest of the story – And the icing made with it.
This is made in the oven, can be kept in the refrigerator for a week or more and can even be frozen.
2 to 4 cans of Condensed milk – that’s it but to get the end result, it takes a bit of time.
Preheat oven to 425 degrees.
Bring a kettle of water to the boil. Be sure to remove the labels and tops from the cans. Cover each can top with foil, pressing firmly about halfway down the side of the can. Place in a flat-bottom casserole dish. Pour the boiling water into the dish until 1/2 inch from the top of each can. Cover with a casserole lid and bake for 2 hours without disturbing, except to check the water level. Add boiling water only if the level has drastically dropped.
After 2 hours, remove the cans from the casserole with a set of tongs and set on a rack with the foil still in place.
After cooling down a bit, it can be used immediately or put in the refrigerator or freeze. To use cold dulce de leche, bring room temperature before stirring thoroughly. Each can will make 1 1/4 cups.
Icing
- 3/4 cup unsalted butter, room temperature
- 3/4 cup of your dulce de leche
- 1 1/2 tsp. vanilla
- 2 cups icing sugar, sifted
- 3 1/2 – 5 oz. toffee bits
Beat the butter in a large mixing bowl on high speed until light in colour and fluffy. Add the dulce de leche and vanilla, beating at medium speed for 3 minutes until lighter in colour and fluffy.
Scrape down the sides and on low speed, add the icing sugar about 1/2 cup at a time. Beat until all absorbed into the mixture.
If icing a cake with this now, sprinkle the top with the toffee bits.
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
Maple Whiskey Glazed Ham
If you are like us and have ham for Easter dinner, try this one! Simple, super tasty and easy to prepare. Voila! Another masterpiece in the kitchen by….oh yeah! you!
- 3/4 cup maple syrup
- 1/2 cup brown sugar
- 1/4 cup whiskey*
- 1 tbsp. dry mustard
- 7-10 lb. ham with bone
- 8 cloves, whole
Preheat oven to 375 degrees. In a small saucepan on a medium heat, mix together the maple syrup, brown sugar, whiskey and mustard and cook until the sugar has dissolved to make a glaze. Remove from heat and set aside to cool to room temperature.
Score the fat surface in a diamond pattern about 1/2 inch deep and set the cloves into corners of the diamond pattern. Brush with the glaze. Cook for 2 1/2 – 3 hours until meat thermometer reaches 145 degrees, making sure to baste regularly.
Remove from the oven and tent with foil, allowing to rest for 15 minutes. Pour the pan juices into a degreasing cup or simply skim off the fat and discard. Transfer the juices to a saucepan and keep on low heat to keep warm. Remove the cloves (to avoid injury) and slice the ham.
Serve the ‘gravy’ in a bowl and set on the table. This teams so well with scalloped potatoes, vegetable of your choice and a chilled Riesling in your glass makes this a perfect meal. If having dessert – make it a light one.
*if you have maple whiskey, use it to enhance the maple flavour.
Cauliflower “Couscous”
Even Mikey will like this and your children won’t recognize the ‘veggies’ so it is definitely a “win-win” meal.
- 1 large cauliflower
- 2 tbsp. olive oil
- 1/2 tsp. cumin seeds
- 1/2 tsp. red chili flakes
- 1 small onion, finely chopped
- 1 red bell pepper, cored, seeded and finely diced
- 1/4 cup raisins
- 1/4 cup finely diced dried apricots
- sea salt and fresh black pepper
- 1 tbsp. sumac powder
- 1/3 cup chopped pistachios, for garnish
- 1/2 cup fresh cilantro, chopped, for garnish
Cut the cauliflower in half. Remove the leaves and most of the core. Cut in 1/2 inch slices and place, in batches, into a food processor fitted with a blade. Pulse gently until the texture is similar to rice or couscous.
Heat a large skillet to a medium temperature and add the cumin and red chili flakes. Saute until fragrant (about 5 seconds). Add the onion and sauté until lightly browned. Add the red pepper, raisins, apricots and cauliflower. Season with salt and pepper. Increase the temperature to medium high, turning often until the cauliflower is lightly browned and cooked to the desired texture (about 4 minutes). Sprinkle with pistachios and cilantro. Mix really well and transfer to a warmed serving dish.
In a word: yummy!
Gourmet Lobster Stir Fry
This is one heck of a stir fry, to say the least. Most of the ingredients are already in your kitchen; the small lobster can be purchased in any grocery store. You should consider using noodles as your base when serving.
This will serve 4 (if really hungry) or 6 normal portions.
- 1 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1/2 cup chicken broth
- pinch of salt
- 2 tsp. sugar
- pinch of WHITE pepper
- 2 tsp. sesame oil
- 2 tsp. cornstarch
- 2 1/2 lb. lobster, cleaned, cut lengthwise in the shell and cut in 1 1/2 inch pieces
- 3 tbsp. Crisco oil
- 2 tsp. minced garlic
- 2 tsp. fresh ginger, grated
- 1 tsp. dried chili flakes
- 1 tbsp. chili paste
- 1 small onion, finely chopped
- 1 small jalapeno chili, seeded and minced
- 2 tbsp. fermented black beans, rinsed and finely chopped
- 2 tbsp. dry sherry
- cooked noodles – optional
Marinade
Combine the soy sauce, oyster sauce, chicken broth, salt, sugar, pepper, sesame oil and the cornstarch in a large bowl. Mix together to completely blend. Add the lobster and toss well and let rest for 30 minutes. Stir once in awhile. Remove the lobster and set aside. Reserve the marinade and set aside.
Preparation
Heat a large flat-bottomed wok over high heat for 1 minute. Add the oil and coat the wok. When really hot, add the garlic, ginger, chili flakes, chili paste, onion and jalapeno. Stir quickly so the garlic doesn’t burn. Add the black beans and stir fry for 30 seconds. When the garlic just starts to turn brown, lay a layer of the lobster pieces across the bottom of the wok. When the shells turn colour, turn them over . Add the sherry and mix well. When the lobster meat becomes opaque, add the reserved marinade. Mix well and transfer to a warm platter. Serve immediately over a plate of noodles. (Just a suggestion).
A glass of Gewurztraminer would go really well with the lobster.
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?
Ricotta Cake
This, will make you think you hear the angels sing when you eat this. It is so yummy. I have made this twice and, believe me, there weren’t even crumbs left. It is also called a Sicilian Cassata.
- 2 lbs. fresh ricotta, whole milk *
- 2 cups icing sugar, sifted
- 1 tsp. vanilla
- 1/4 tsp. cinnamon
- 1/2 cup dark chocolate wafers, chopped
- 1 cup candied gumdrops (ones for baking)
- 1 10 inch sponge cake (homemade is best-store bought barely okay)
Place the ricotta in a fine mesh sieve and set over a bowl. Place in the refrigerator overnight to allow excess moisture to drain out.
In your mixer with a paddle attachment, place the ricotta and beat until smooth. Mix the now drained and beaten ricotta with 1 cup of the powdered sugar, vanilla, cinnamon, chocolate and gumdrops. Set aside.
Lightly oil a 10 inch springform pan. Slice the sponge cake very thinly so that the pan may be lined with an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the pan. Place the final layer of cake over the filling. This now creates the bottom of the cassata. For now, refrigerate overnight to firm up the filling.
Invert onto a wide platter. Remove the springform sides and bottom. Now cover with the remaining icing sugar (it should be like a heavy snow). Slice thinly and serve.
* the dry ricotta style would not be the right one to use.
Crown Roast of Pork With Fig/Cranberry Stuffing
Get ready to makes your family and guests drop their jaws when you show them what they are about to consume. Get friendly with your local butcher, asking him to be sure to French the ribs and tie together. The roast should be no smaller than 12 – 16 ribs.
The dressing is perfect but should be cooked separately for two reasons: one is the roast would take much longer to cook and two; the stuffing and roast would suffer.
Read through first then plan the rest of it. Perhaps potato gratin served with roasted cauliflower and for a wine: serve a semi-dry Riesling. Wow
- 1 crown roast of pork
- 1 tbsp. fresh sage, chopped
- 1 tbsp. fresh tarragon, chopped
- 1 tbsp. fennel seeds, crushed
- 1 tbsp. cracked black pepper
- 1 tbsp. cracked coriander seeds
Preheat oven to 450 degrees. Stand the roast on a rack in a roasting pan. Combine the spices and rub all over the roast. Bake for 30 minutes then reduce the temperature to 350 degrees and roast for 1 1/2 – 2 hours or until a meat thermometer reaches 160F.
Stuffing
- 2 tbsp. butter
- 1 cup chopped onions
- 6 cups cubed bread
- 1/2 cup dried cranberries
- 1 cup dried figs, chopped
- 2 tbsp. fresh sage, chopped
- 2 tbsp. chopped fresh tarragon
- 1 tsp. grated fresh ginger
- 1 tsp. grated orange rind (zest)
- 1/2 cup chicken stock (maybe 1/4 cup more)
- beaten egg
Melt the butter in a large skillet and add the onion and saute until softened (2 minutes). Add the bread and remove from heat. Pour into a large bowl and stir in the rest of the ingredients.
Grease a 6 cup heatproof bowl and pack in the stuffing mixture, cover with greased tin foil and bake for 30 minutes. Remove the foil and bake a further 15 minutes or until the stuffing is browned.
Slice the roast into chops and serve with some of the dressing. Add the side dishes and serve with a chilled glass of wine. For those who do not consume alcohol, there are non-alcoholic wines (white, blush and red) available. The only person who will know the difference is you and who cares anyway? Yum!
Pan Roasted Trout With Shrimp Risotto
Thanks for understanding my playing hookey yesterday. Today this recipe is really special and would make a great celebration dinner for whatever the occasion.
This would make a lovely dinner “just because’. Don and I do this once in awhile and it is a wonderful way to enjoy an unexpected date night. I set the table complete with fresh, white napkins and rings, lit candles, flowers (sometimes just silk flowers) and special place mats. In any of my recipes, you can use Salmon if you prefer. Just sayin’.
- 5 cups fish stock (chicken stock if you don’t have any)
- 2 tbsp. olive oil
- 1/2 cup chopped onion
- 1 tsp. chopped garlic
- 1 tsp. fresh thyme
- 1 lb. large shrimp, peeled and cleaned
- 2 tbsp. butter
- 1 1/2 cups Arborio rice
- 1/4 – 1/2 cup white wine
- 2 tbsp. Italian parsley, chopped
- 1 bunch baby spinach, washed, stems removed and excess water removed
- 4 -6 oz. trout fillets
- fig balsamic vinegar for drizzle
Here you can pour yourself a coffee or glass of wine…..and start by bringing the stock to a simmer on the stove and keep simmering until finished.
Heat the oil in a wide pot and add the onion, garlic and thyme and saute for about 2 minutes. Add the shrimp and saute until just pink (2 minutes). Remove the shrimp and set aside.
Add 1 tbsp. of the butter to the pot and when it sizzles add the rice. Stir until the rice has coated with the butter then add the wine and let it evaporate for 1 minute.
Pour in 1 cup stock and cook, stirring constantly until almost absorbed, then add another cup. Continue this method until all used and creamy in texture. Exactly 22 minutes.
Add the shrimp and stir just until the shrimp are hot. Remove from heat and add the remaining butter and all of the parsley. Taste to confirm the seasoning is right.
Heat a skillet over medium heat and add the spinach and 1/4 cup of stock to the skillet. Place the trout over the spinach and reduce the temperature to low. Steam for about 8-9 minutes until the ‘milk’ start to come to the surface.
Spoon risotto on each plate, place the spinach and trout on top. Drizzle with fig balsamic vinegar.
Pour the wine, light the candles and let the fun begin! Wow, this is sooooo yummy.
Blackberry Shortcakes With Lime Creme Fraiche
Berry time is anytime now with the availability in our stores. You can change this to raspberries if you wish, it will still be as yummy.
This will serve 6
- 2 cups flour
- pinch of sea salt
- 1 tbsp. baking powder
- 1/4 cup sugar
- 1/2 cup unsalted butter, cold and diced
- 1/2 cup pistachios
- 1 cup whipping cream
- 1 egg, lightly beaten
- 1 large lime, zest only, finely grated
- 4 cups berries
- icing sugar and lime zest
Preheat oven to 425 degrees and line a baking sheet with parchment paper. Combine the flour, salt and baking powder with 1/4 cup sugar in a large bowl. Work in the butter using a pastry blender or two forks just until it resembles coarse pea shapes.
Stir in the pistachios and pour the whipping cream over the top and quickly stir until blended. Do not over mix.
On a floured surface, gently pat this into a 9 inch round and cut into 6 even shaped wedges. Place on the baking sheet and brush with the egg.
Bake for about 20 minutes or until golden. Cool on racks. Whisk the crème fraiche with 2 tbsp. icing sugar until smooth. Add the lime zest and mix in. Put a small pool of the crème fraiche on 6 plates, set the shortcake on top and add berries. At this time, you could put some icing sugar into a sieve and sprinkle over the top.
This is light, fresh and perfectly lovely on a day spent with family and friends.
Popcorn Hot Fudge Sundaes
Get ready. The weekend is almost upon us and it could be a wonderful treat for movie watching. Let’s face it – everyone loves popcorn. Who doesn’t love ice cream? Who doesn’t love ice cream smothered with gooey hot fudge?
Hot Fudge Sauce
- 1/4 cup pack brown sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup heavy whipping cream
- 1/3 cup light corn syrup
- 3 ounces bittersweet chocolate, chopped
- 2 tbsp. unsalted butter
- 1 tsp. vanilla
- pinch of sea salt
Heat the brown sugar and cocoa in a heatproof bowl over a pan of simmering water, whisking to combine. Add the cream and corn syrup, whisking until smooth.
Cook, whisking occasionally until the mixture begins to thicken (8-10 minutes) Stir in the chocolate, butter, vanilla and salt and cook until completely smooth and the butter has melted. Let cool slightly. Will hold in the refrigerator for up to 5 days. Simply reheat over a low heat before serving.
Caramel-Chunk Ice Cream
- 2 quarts vanilla ice cream, softened (Chapman’s is the best)
Finely chop the sheet of cooled caramel. Working in 2 batches, soften the ice cream with an electric mixer. Beat half of the caramel into each batch of the ice cream, combining thoroughly. Freeze until firm. (About 2-3 hours)
Caramel Popcorn
- 1 tbsp. coconut oil
- 1/3 cup popcorn kernels
- 1 cup salted peanuts (cocktail type)
- 2 sticks unsalted butter, cut in pieces
- 2 1/2 cups light brown sugar
- 1 cup light corn syrup
- 1 tsp. sea salt
- 2 tsp. vanilla
- 1 tsp. baking soda
Coat 2 rimmed baking sheets with Pam spray. Heat oil in a large pot over medium heat until hot but not smoking. Add the popcorn and cover. Shaking the pan, cook until the corn has finished popping. Be careful not to burn. Transfer to a large bowl and add the peanuts.
Heat the butter, sugar, syrup and salt in a saucepan over a medium heat, stirring until the sugar has dissolved and all the butter has melted.
Cook until the mixture reaches 290 degrees on a candy thermometer. Remove from the heat and quickly add the baking soda and vanilla; stirring until the soda has dissolved. (stir rapidly).
Drizzle half of the mixture over the popcorn and quickly toss around to coat. Lay the popcorn out on one of the baking sheets. Pour the remainder of the syrup onto one of the prepared baking sheet and cool completely. Break into little pieces.
To serve…if you haven’t already been ‘picking’…layer the ice cream in dessert bowls (glasses) with the warm fudge sauce and caramel corn.