Clementine Crumpet Baba ~. Vegetarian

                                             

Clementine Crumpet Baba

Ingredients:

4 easy peel clementines

300 grams demerara sugar (1 1/4 cup)

300ml water

1 tablespoon dark rum 

4 crumpets

200ml double cream. (7/8 cup)

Directions:

Scrub 1 clementine, then use a Y peeler to get strips for zest.  Juice 3 or 4 to get 100ml juice (3/8 cup  + 1 tablespoon.)  Set aside.

Tip the 300g sugar in a pan with 300ml water (1 1/4 cup) the pared zest and a pinch of salt.  Set o0ver medium heat and cook stirring often for about 5 minutes until the sugar has dissolved.  Bring to a simmer then remove from heat.  Set aside to cool,, then stir in the rum and clementine juice.  

Toast the crumpets and arrange in a high side dish.  Pour over the cooled syrup to cover, then set aside for 2 hours to soak, turning the crumpets over occasionally.

When ready to serve,, peel 2 clementines.  Using a serrated knife, slice  into thin slices.  

In a large bowl, whip the cream to soft peaks.  Divide the crumpets between 4 plates then top each with a spoonful of whipped cream and a few of the clementine slices.  .  Pour over a little of the sugar syrup.  

Any sugar syrup leftover in the dish is delicious in cocktails or as a cordial. 

Lentil Salad With Roasted Red Peppers

Lentil Salad With Roasted Red Peppers

This simple salad of French lentils with kale tossed with a zippy lemon vinaigrette and topped with tangy goat cheese is as fast as it is delicious.  This salad can be served warm, cold, or room temperature.

Ingredients:
2 1/2 cups chicken stock
1 cup dried French lentils, rinsed
1 tablespoon kosher salt, divided
3 tablespoons lemon juice
1 tablespoon minced shallot
1/8 teaspoon black pepper
5 tablespoons olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon mustard seeds
1 bunch lacinato kale, stemmed and chopped (about 6 cups)
2/3 cup drained jarred roasted red bell peppers, coarsely chopped
4 ounces goat cheese, crumbled

Directions:

1. Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high. Reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes.

2. Meanwhile, whisk together lemon juice, shallot, black pepper, and remaining 1 teaspoon salt in a small bowl. Slowly whisk in olive oil until thickened and well combined. Whisk in parsley and dill. Set vinaigrette aside.

3. Heat a small skillet over medium; add mustard seeds, and toast, stirring often, until seeds begin to pop, 1 to 2 minutes. Stir seeds into lentil mixture. Add kale, and stir until wilted; if needed, cover saucepan and let stand 1 to 2 minutes. Pour lentil mixture through a fine wire-mesh strainer; discard liquid.
   

4. Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette. Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette.  Serves 4

Cabbage Roll Casserole With Dilled Sour Cream

                        Cabbage Roll Casserole With Dilled Sour Cream

Cabbage Roll Casserole with Dilled Sour CreamThis comforting dish delivers all the beloved flavors of traditional cabbage rolls with a fraction of the effort. Layers of seasoned ground beef, tender cabbage and rice bake in a rich tomato sauce crowned with melted cheese until golden and bubbly. A vibrant dilly sour cream adds a fresh, creamy finish to this crowd-pleasing casserole.

Ingredients:

2 tbsp (30 mL) olive oil, divided, plus more for greasing pan and foil

1 large onion, finely chopped
1 lb (455 g) lean ground beef
Salt and freshly ground pepper to taste
2 tsp (10 mL) paprika
3/4 tsp (4 mL) dried thyme
3 cloves garlic, minced
1 can (398 mL) diced tomatoes
1 can or jar (about 680 mL) tomato sauce
1 bay leaf
10 cups (2.5 L) thinly sliced cabbage
3 cups (750 mL) cooked long-grain rice, from 1 cup (250 mL) uncooked rice
1 1/2 cups (375 mL) shredded mozzarella cheese
1 1/2 cups (375 mL) shredded old white cheddar cheese
1 cup (250 mL) full-fat sour cream
2 tbsp (30 mL) finely chopped fresh dill, plus more to garnish (optional)
Directions:
Heat 1 tbsp (15 mL) oil in a large, deep skillet or sauté pan over medium heat. When hot, add onions. Cook, stirring frequently, for 2 minutes. Add ground beef and break it into small pieces with a wooden spoon, stirring to combine with onions. Season with salt and pepper. Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes.

Add paprika, thyme and garlic. Cook, stirring constantly, for 1 minute. Carefully add diced tomatoes, tomato sauce, bay leaf, and season with salt and pepper. Bring to a simmer, cover and reduce heat to low. Simmer, covered, for 30 minutes, stirring once or twice.

Meanwhile, heat remaining 1 tbsp (15 mL) oil in large pot over
medium heat. When hot, add cabbage. Cook, stirring often, until just wilted, about 2 minutes. Season with salt and pepper. Set aside.  When meat mixture is done, stir in rice.  Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm) casserole dish.

Spread half of cabbage over bottom of casserole followed by half meat mixture. Repeat with remaining cabbage and meat. Mix mozzarella and cheddar together in a bowl, then sprinkle over casserole.

Lightly oil a piece of foil then cover casserole, oil side down. Bake for 30 minutes. Remove foil and bake, uncovered, until cheese is melted and starting to brown, 15 to 20 minutes more.                                                                                                                                                                                                           

Meanwhile, mix sour cream, dill and a pinch of salt in a small bowl until combined.

Remove casserole from oven and rest for 10 minutes. Cut into serving sizes and serve a dollop of sour cream on side. Sprinkle with chopped dill, if desired.  Serves 6 to 8

Winter Vanilla & Sage Paloma

Winter Vanilla & Sage Paloma Mocktail

A refreshing grapefruit Paloma with a wintery twist! Elevate your mocktail game with a simple homemade syrup infused with sage and vanilla bean.  Very welcoming if you did a "Dry January".
Ingredients
Vanilla And Sage Simple Syrup
1/2 cup (125 mL) sugar
1/2 cup (125 mL) water
4 sage leaves, roughly chopped
1/2 vanilla bean, split
Mocktail
2 oz grapefruit juice, freshly squeezed
1/2 oz lime juice, freshly squeezed
1 oz vanilla & sage simple syrup
1 pinch salt
2 oz grapefruit sparkling water
Sliced grapefruit to garnish
Sage sprig to garnish
Directions:
For the simple syrup, in a saucepan over medium heat stir together sugar, water, sage and vanilla bean. Bring to a simmer and remove from heat. Let stand 15 minutes at room temperature before straining. Refrigerate until ready to use, up to 1 week.

In a cocktail glass filled with ice add the grapefruit juice, lime juice, simple syrup and salt. Stir to combine. Finish with grapefruit soda. Garnish with sliced grapefruit and sage sprig.
Syrup makes 1 drink; 1/2 cup (125 mL) simple

Creamy Vegetable Soup

Creamy Vegetable Soup

A nutritious soup made with six vegetables and made creamy with milk instead of cream and made in thirty minutes. Packed full of vegetables, herbs, and spices, this flavorful soup leaves you satisfied while not being too heavy. There is simply nothing better than holding a warm bowl of soup when it’s chilly out, and we always make sure the bowl is full to the brim!

Ingredients:

2 tablespoons salted butter
1 tablespoon olive oil
1 medium white onion diced
3 medium celery ribs sliced
4 medium carrots
1 tablespoon minced garlic about 3 cloves
6 ounces frozen cut green beans
4 ounces sliced mushrooms
6 ounces frozen broccoli florets
6 ounces frozen corn kernels or canned1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons all-purpose flour
4 cups whole milk
2 cups vegetable broth
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or taste
Directions:
Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a dutch over medium heat. Add 1 medium white onion, 3 medium celery ribs, and 4 medium carrots. Cook for 3–4 minutes until the onion softens, stirring occasionally.

Stir in 1 tablespoon minced garlic, 6 ounces frozen cut green beans, 4 ounces sliced mushrooms, 6 ounces frozen broccoli florets, and 6 ounces frozen corn kernels. Cook for 2–3 minutes. Mix in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 3 tablespoons all-purpose flour, stirring constantly for 1–2 minutes to cook the flour.

Slowly pour in 4 cups whole milk and 2 cups vegetable broth, stirring continuously. Bring to a gentle boil, then reduce the heat to a simmer.

Taste and season with1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste, and let simmer for 6–7 minutes, stirring occasionally, until the soup thickens

Easy Vegetarian Ramen With Rich, Savory Broth

 

Easy Vegetarian Ramen with Rich, Savory Broth

If you’ve been pining for a vegetarian ramen that’s full of heft and deep, savory flavor, look no further. This is it. The longer you steep 

the dried shiitakes, the deeper the flavor will be — so 

if you can spare 10 minutes in the morning or the night before, it’s worth starting the recipe then. If not, you can make it all at once, and it will still be delicious. The only real trick to ramen is that there are a lot of moving parts at the very end. Enlist a helper to assemble the bowls, or just shake it like a boss for five minutes before serving. It’s fun and totally worth it.

Ingredients

8 cups good low-sodium vegetable broth, this is my favorite by far

1 ounce dried shiitakes, 15-20 mushrooms

¼ cup low-sodium tamari or other good soy sauce

2 tablespoons vegetable oil, divided

1 small yellow onion, thinly sliced

2 garlic cloves, minced

1/2- inch piece fresh ginger, peeled and minced

1 tablespoon good butter

1 tablespoon white miso paste

1 tablespoon mirin, rice wine

10 ounces baby spinach

4 eggs

10 ounces sliced fresh shiitake mushrooms

4 servings fresh or dry ramen noodles*

One 6-ounce package baked tofu, at room temperature

2 to 3 scallions, white and green parts sliced

Gomasio, sesame salt

Toasted sesame oil with hot chili

Directions:

Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.

Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.

In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.

Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.  Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.

Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.

While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.  

To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. 

Serve with chopsticks and large spoons.  Serves 6 to 8

• To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table.
  
  Serve with chopsticks and large spoons

Salad Tacos

                                 

                                                                        Salad Tacos

Called Salad Tacos because they are a salad in the Taco.

Ingredients:

Spread choices:

Hummus,  Tahini Sauce (not paste),  Baba Ganoush, Spread  

Lemony Salad,

Toasted chickpeas:

2 tablespoon EVOO

1 can chickpeas, drained and rinsed

1 teaspoon sumac

1 teaspoon cumin,

1/4 - 1/2 teaspoon salt

1 - 2 teaspoons sesame seeds

Assembly:

1/2 cup spread choice

1 tomato choice 

2 Turkish cucumbers

Large handful arugula 

1 - 2 tablespoons EVOO

1 - 2 tablespoons lemon juice

Garnish:

Scallions,, sliced in slivers,

Fresh herbs choice,  cilantro, Italian parsley, mint, dill,  Dukkah,  Zaatar, Tahinni, quick pickled onions, 

Directions:

Use the spread of choice.  Recipes are available online.

Drain can of chickpeas and rinse and drain well.  In a medium heat skillet, add oil and chickpeas and spices and salt, stirring frequently.  During the last minute add the sesame seeds.  Turn the heat off.

Toss the salad ingredients in medium bowl.  Lightly toast the tortillas until warm and pliable.  

Assemble:  Spread hummus, baba ganoush, onto the warm tortillas.  Top with warm chickpeas and a heaping mound of the salad.  Sprinkle with herbs and scallions.

Hot Fudge Rye Pudding.Cake

                               Hot Fudge Rye Pudding Cake                                                                                        For this magical cake, the sauce is poured over the batter before baking. In the oven, they switch places, creating moist chocolate cake floating in rich chocolate sauce. The maltiness of rye flour works well with chocolate, while the whisky brings its caramel sweetness.  Serves 8 to 10.

Ingredients:

Sauce
1 1/2 cups (375 mL) packed light brown sugar
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) fine sea salt
1 cup (250 mL) water
1/2 cup (125 mL) heavy cream
1/4 cup (60 mL) unsalted butter, diced
1/3 cup (80 mL) rye whisky

Cake
1 1/4 cups (310 mL) medium rye flour (see TIP) 
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) fine sea salt
1 cup (250 mL) 2% milk
1 tsp (5 mL) pure vanilla extract
1/4 cup (60 mL) rye whisky
1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan
3/4 cup (175 mL) sugar
2 large eggs, at room temperature                                         1 teaspoon (5ml) fine sea salt                                                         1 cup (250 mL) 2% milk                                                     1 tsp (5 mL) pure vanilla extract                                                   1/4 cup (60 mL) rye whisky                                                     1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan                                                                           3/4 cup (175 mL) sugar                                                         2 large eggs, at room temperature

Ice cream of choice to serve

Directions:

Preheat oven to 325°F (163°C). Butter a metal 8-inch (20-cm) square baking dish.

For the sauce, combine sugar, cocoa and salt together in a medium-size pot. Whisk in water then heavy cream until smooth. Add butter and bring to a gentle boil over medium heat. Reduce to medium-low and simmer for 5 minutes, whisking often. Remove from heat and whisk in whisky. Set aside.

For the cake, whisk flour, cocoa, baking powder, baking soda and salt in a medium-size bowl until combined. Set aside. In another bowl, mix milk, vanilla and whisky. Set aside.

 In a stand mixer fitted with paddle, beat butter and sugar on medium speed until light and fluffy, about 3 minutes; stop and scrape down sides of bowl at least once. Reduce speed to low and add eggs one at a time. Gradually add half the flour mixture then slowly add half the milk mixture until just combined. Stop and scrape down bowl. Repeat with remaining flour and milk mixtures.

Pour batter into prepared baking dish. Place baking dish on a parchment-lined baking sheet. Carefully pour sauce over a large spoon over cake batter to help distribute it evenly.

Bake on middle rack until cake looks dry on top and bounces back to touch with sauce bubbling around edges, 35 to 40 minutes. Carefully remove from oven.

Cool for 15 to 20 minutes before serving. Plate cake slice first then spoon sauce generously overtop. Serve with ice cream or Whisky Whipped Cream (recipe follows).  Serves 8 to 10

Golden Chickpea Soup. ~. Vegan

 

Golden Chickpea Soup 

This vegan chickpea soup is bursting with flavor. Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten free.  Serves 8

Ingredients:

1 tablespoon coconut oil or EVOO

1 onion diced

4 garlic cloves

1 tablespoon fresh ginger, grated 

2 teaspoons fresh turmeric grated finely or 1/2 teaspoons powdered 

1/2 teaspoon yellow curry powder

2 teaspoon coriander

1 teaspoon cumin

 1/4 teaspoon cinnamon

2 carrots diced

1 celery stalk diced

1/2 cup apple diced small

1/4 to 1/2 cup jasmine or basmati rice 

5 cups vegetable broth

2 cups Swiss chard, greens and stems chopped (sub spinach or Kale)

1 can garbanzo beans or chick peas

1 1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper, or to taste

1 cup coconut milk (full fat, canned)

Pinch of cayenne to taste

2 teaspoons lemon juice or apple cider vinegar to taste 

*Optional,  Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut yogurt.

Directions:

In a large heavy bottom pan or Dutch oven, sauté onion in oil over medium heat 5 minutes until fragrant and golden.  Add garlic, ginger, and fresh turmeric and stir 2 to 3 minutes until garlic is fragrant and golden.

Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots and celery, apples and rice and sauce for another 5 minutes, stirring often.

Add broth, greens, chickpeas and salt and pepper..  Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender.  Add coconut milk and heat until warm,

Taste the soup and add lemon and cayenne if desired.  Adjust seasonings adding salt and pepper as needed.

Almond Crusted Chicken Breasts

Almond Crusted Chicken Breasts

Ingredients
1 1⁄2 cups sliced almonds
4 chicken breasts, boneless, skinless and cut in half
Salt
Freshly ground black pepper
1⁄4 cup flour
1 large egg, beaten
1⁄4 cup butter, melted
1 teaspoon fresh lemon juice
1 1⁄2 teaspoons fresh basil, chopped

Directions
Preheat oven to 425°F. 

Using your hands, lightly crush almonds into small pieces; set aside.

Place chicken breasts between two sheets of plastic wrap. Pound the chicken lightly with a mallet or meat pounder. 

Season with salt and pepper, and dredge chicken in flour. Dip chicken in beaten egg. Press each chicken breast in almonds, covering chicken well.

Place on buttered baking sheet.  Bake 12 to 15 minutes.

Meanwhile melt butter, add lemon juice and chopped basil leaves.  Drizzle over cooked chicken breasts.

Meanwhile heat butter, lemon juice and basil in a skillet. Drizzle over cooked chicken breasts.

Homemade Rolls With Cinnamon Honey Butter

Homemade Rolls With Cinnamon Honey Butter

The aroma of freshly baked dinner rolls whets the appetite and is satisfied slathered with the cinnamon honey butter.  One is never enough!  Made quickly and so easy!
Ingredients;
Rolls
1 1/2 cups whole milk
4 cups all-purpose flour, divided
2 envelopes (about 4 1/2 teaspoons) instant rapid-rise yeast
1/4 cup granulated sugar
2 large eggs, divided
1 teaspoon kosher salt
2 tablespoons salted butter, softened
Cinnamon Honey Butter
1/2 cup butter, softened
1/4 cup confectioners' sugar
1 tablespoon honey
1 1/2 teaspoons Ground Cinnamon
1/2 teaspoon Vanilla Extract

Directions:
Heat milk until very warm, but not simmering (about 100°F to 105°F on an instant read thermometer). Turn off heat.

Place 3 cups of the flour, yeast, sugar, 1 of the eggs, and salt in bowl of a stand mixer fitted with dough hook attachment. Add warm milk to the flour mixture. Knead on medium speed 2 minutes, scraping down sides of bowl as needed. Add remaining flour, 1/2 cup at a time, kneading 2 minutes after each addition. Add butter, kneading just until dough is soft and pillowy and begins to pull away from sides of bowl.

Tip: If the dough seems too wet, you may need more flour. Add additional flour in 1/4 cup increments until the dough has pulled away from the sides of the bowl while kneading.

Cover bowl with plastic wrap. Let rest 30 minutes or until doubled in size. Remove plastic wrap. Press down center of dough to deflate, then gently fold in edges of dough to form a ball.

Spray 13x9-inch baking dish with no stick cooking spray. Divide dough into 15 equal portions and shape into balls. Arrange evenly in prepared baking dish. Cover with plastic wrap. Let rest 30 minutes, or until doubled in size.

Meanwhile, for the Cinnamon Honey Butter, mix all ingredients in small bowl until well blended and smooth. Set aside or refrigerate until ready to serve.

Preheat oven to 375°F. Beat remaining egg in small bowl. Brush tops of rolls with egg wash. Bake 16 to 18 minutes, or until golden brown. Remove from oven and brush warm rolls with melted butter. Serve with Cinnamon Honey Butter.

800017 Searches

 800,017 Searches

Today the counter for my recipe or journal posts searches reached 800,017 which I never could have imagined.  I began the blog to post favorites of our children from their days when they were younger living at home.  Those posts were called Flash Back Friday.  My continued interest in food and recipes escalated.  I posted recipes and journaled photos of family event which for privacy and security I no longer do.

You may have read how the blog began.  If not I will share again.  It was the eve of Mothers Day 2007.  Our youngest daughter came to visit both her sister and of course me.  I brought an appetizer and a bottle of Chardonnay wine to my daughter's home.  The Camembert Cheese with Mushroom Ragu recipe and the wine was as far as we got with dinner plans that evening.  

Our youngest daughter suggested I should have a food blog and call it "Dine With Donna".  Almost nineteen years later I have a following which today marked 800,017 searches. 

If you are one of my regular followers, thank you for your following!

 

Farmers Quiche

Farmers Quiche

"A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese."
Ingredients:
Crust
1 cup brown long grain rice
1 tablespoon butter
1 teaspoon salt
1 egg
1⁄4 cup unsalted butter, melted
Filling:
1⁄2 lb bacon, cooked crisp
3 large eggs
1⁄2cup buttermilk
1⁄2cup heavy cream
1⁄2cup zucchini, very finely chopped
1⁄4cup frozen sweet peas, thawed
1 tablespoon chopped fresh sage
1⁄2teaspoon salt
1⁄4teaspoon pepper
1 tablespoon unsalted butter
1 cup grated gruyere or 1 cup Swiss cheese

Directions:

Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.

Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.

Allow rice to sit off heat, covered, for 5-10 minutes more.

Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).

Preheat oven to 350°F.

Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.

Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).

In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.

Place crumbled bacon in the bottom of the rice crust.

Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.

Pour egg mixture over the top of the vegetables and bacon.
Sprinkle with grated cheese.

Dot with little pieces of butter.

Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.

Allow to stand 30 minutes before slicing and serving.

Slow-Roasted Lamb Shoulder And Root Vegetables & Grem

Slow-Roasted Lamb Shoulder and 

Root Vegetables & Gremolata

Lamb shoulder is an affordable cut of a pricey meat. When slow-roasted—here with herbs, lemon and honey—it emerges from the oven deeply flavoured and incredibly succulent. Throw in a bed of carrots and potatoes plus a zesty gremolata finish, and you’ve got a comforting one-pan meal, perfect for a casual winter gathering.  Serves 6
Ingredients:
Gremolta
1 cup (250 mL) packed flat-leaf parsley leaves
2 cloves garlic, grated on rasp
Finely grated zest of 1/2 lemon
1 tbsp (15 mL) fresh lemon juice, plus more as needed
1/2 cup (125 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Lamb

1 head garlic, broken into individual cloves, divided

10 sprigs fresh thyme

10 sprigs fresh oregano

5 tbsp (75 mL) olive oil, divided

2 medium-size shallots, finely diced

2 tbsp (30 mL) thyme leaves, finely chopped

1 tbsp (15 mL) dried oregano

1 tsp (5 mL) ground coriander

1/4 tsp (1 mL) dried chili flakes

Finely grated zest of 1 1/2 lemons, divided

4 tsp (20 mL) fine sea salt, plus more to taste

Freshly ground pepper to taste

6 lb (2.72 kg) boneless lamb shoulder

3/4 cup (175 mL) chicken broth

3 tbsp (45 mL) honey, divided

1 tbsp (15 mL) fresh lemon juice

1 lb (455 g) carrots, peeled and cut into 1-inch (2.5-cm) batons

2 lbs (905 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) chunks.

Directions
Gremolata, place parsley in a small food processor. Pulse until finely chopped. Add remaining ingredients and pulse a few more times until combined. Taste and adjust salt and lemon. Transfer to an
airtight container. Refrigerate up to 2 days—it improves in flavour as 

it mellows. Serve at room temperature.
Lamb
Preheat oven to 325°F (163°C).

Peel and mince 3 garlic cloves. Place in a ramekin. Put remaining unpeeled garlic cloves in centre of a roasting pan along with thyme and oregano sprigs. Set aside.

In a medium-size frying pan, heat 2 tbsp (30 mL) olive oil over medium heat. When it’s hot, add shallots and minced garlic. Cook, stirring regularly, until they start to soften, about 3 minutes.

Reduce heat if they start to brown. Remove from heat and stir in chopped thyme, dried oregano, coriander, chili flakes, zest of 1 lemon, 4 tsp (20 mL) salt and pepper. Stir to form a paste. Set aside. 

Score fat on lamb, being careful not to cut into meat. Open up shoulder and trim and discard large pockets of fat. Spread half of shallot mixture over inside, using your fingers to push it into crevices. Roll shoulder back up and spread remaining shallot mixture over exterior. Using butcher’s twine, tie it into a tight roll and place it in roasting pan, fat side up, on top of herbs and garlic. Pour chicken 

broth around lamb and cover with a double layer of foil. Transfer to oven. Cook for 2 hours.

While lamb is roasting, heat 2 tbsp (30 mL) honey, lemon juice, remaining zest and a small pinch of salt over low heat. Warm, stirring, until just combined. Set aside.

In a large mixing bowl, toss carrots with 1 tbsp (15 mL) olive oil and remaining 1 tbsp (15 mL) honey. Season with salt and pepper.

When roast is at the 2-hour mark, remove from oven and carefully remove foil. Baste lamb with pan juices. Spoon off excess liquid in pan, leaving about 1/8 inch (3 mm). Evenly distribute carrots around lamb.

Using carrot bowl, toss potatoes with remaining 2 tbsp (30 mL) oil, salt and pepper. Spread evenly around lamb. Brush honey-lemon glaze over lamb. Roast, uncovered, until vegetables are fork-tender, lamb is deeply browned, and meat easily pulls away with a fork—an instant-read thermometer inserted in centre should read at least 175°F (79°C). Transfer lamb to a cutting board to rest.

Return vegetables to oven and raise heat to 450°F (232°C). Once vegetables have been in oven for 15 more minutes, remove.

Remove and discard string from lamb. Slice or shred the lamb and serve with roasted veggies and gremolata.  Serves 6

Pork Chops With Peas, Radishes, and Mint

Pork Chops With Peas, Radishes and Mint

With its combination of peas, radishes, and mint, this dish encapsulates the flavors of spring. The pork chops are bathed in a sizzling spice butter and nestled among vegetables, which soak up the rich juices. Excerpted from her latest book. Melissa Clark’s philosophy of ease and enjoyment in the kitchen, and that means that you should swap in whatever vegetables you prefer when making these pork chops. She suggests broccoli, spinach, and new potatoes as options.
Ingredients:
4 garlic cloves, minced or finely grated (about 1 1/2 tablespoons)
2 1/4 teaspoons kosher salt, divided
2 teaspoons aromatic spice blend (such as baharat) or garam masala
1/4 teaspoon black pepper, plus more to taste
4 (1 1/4-inch-thick) bone-in, center-cut pork chops (about 12 ounces each)
3 tablespoons unsalted butter, divided
1 large (1 1/2-ounce) shallot, thinly sliced (about 1/2 cup)
2 cups fresh or unthawed frozen English peas (from 1 [10-ounce] package)
1 cup thinly sliced radishes (about 4 ounces)
1/4 cup water
Cooked couscous (optional)
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro, flat-leaf parsley, or additional mint
1 teaspoon grated lemon zest (from 1 lemon)
Flaky sea salt

Directions:

1.  Preheat oven to 400°F. Stir together garlic, 2 teaspoons kosher salt, spice blend, and black pepper. Rub mixture all over pork chops; let stand 10 minutes.

   Melt 2 tablespoons butter over medium-high in a large ovenproof skillet. Add pork chops, and sear, undisturbed, until dark golden brown on bottoms, 4 to 5 minutes. Flip pork chops, and sear, undisturbed, until dark golden brown on other side, 4 to 5 minutes. Transfer pork chops to a plate.

   Reduce heat under skillet to medium, and add remaining 1 tablespoon butter. Stir in shallot, and cook until lightly golden, 2 to 3 minutes. Add peas, radishes, remaining 1/4 teaspoon salt, and additional pepper to taste, stirring to coat with skillet juices. Stir in 1/4 cup water, scraping up any browned bits from bottom of skillet using a wooden spoon.

   Nestle pork chops in pea mixture in skillet; and transfer to preheated oven. Roast until a thermometer inserted in thickest portion of pork chops registers 135°F, 10 to 15 minutes. Remove from oven, and let rest 10 minutes. (Temperature will continue to rise to 140°F.)

   Serve pork chops with couscous, if using. Sprinkle evenly with herbs and lemon zest, and garnish with flaky sea salt.  Serves 4

Tamale Style Pie With Smokey & Spicy Pulled Pork

Tamale Style Pie With Smoky & Spicy Pulled Pork

This hearty casserole features rich, slow-cooked pork infused with a complex blend of smoky, fruity and spicy chilies. Baked under a tender, cornbread crust, it’s a deeply satisfying meal. Serve it with a fresh, tangy slaw to balance the bold flavors.
Ingredients:

2 medium size dried ancho chilies stemmed, seeded,
3 small to medium-size dried guajillo chilies, stemmed, seeded
4 lbs (1.81 kg) bone-in pork butt roast, cut into 3 large steaks around
bone
Fine sea salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil, plus more for greasing pan
1 can (796 mL) diced tomatoes
1 medium-size yellow onion, cut into chunks
4 large cloves garlic, peeled, roughly chopped
1 tbsp (15 mL) cumin
2 chipotle peppers in adobo
1 tbsp (15 mL) packed light brown sugar
1 cup (250 mL) unsalted chicken broth, plus more as needed
2 green peppers, halved lengthwise, stemmed, seeded
2 cups fresh corn
1 bunch green onions, thinly sliced
Chopped cilantro, sour cream, pickled onions, and sliced avocado for serving

Cornbread Topping
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/2 cup (125 mL) sugar
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1 1/2 cups (375 mL) shredded extra sharp cheddar
1 cup (250 mL) 2% milk
1/2 cup (125 mL) canola oil
2 large eggs
1/4 cup (60 mL) butter, melted, slightly cooled
Directions:
Season pork steaks generously with salt and pepper. Using same Dutch
oven, add 1 tbsp (15 mL) canola oil and heat over medium-high heat.
Working in two batches, if necessary, sear pork until deeply browned,
about 4 minutes per side. Transfer to a large plate.Preheat oven to
325°F (163°C).

Drain chilies and place in a blender with tomatoes, onion, garlic,
cumin, chipotle, brown sugar and chicken broth. Blend until smooth. Season generously with salt.

Return pork to Dutch oven and pour chili sauce overtop—pork
should be mostly submerged; add a splash more broth, if necessary.

Bring to a simmer over medium heat, then cover and transfer to oven. Bake until pork is fall-apart tender, 2 1/2 to 3 hours.

Remove pork from oven. Transfer meat to a large baking pan. Using
tongs or two forks, shred meat, discarding bone, extra fat and
cartilage. Stir meat back into sauce.

Meanwhile, set oven to broil. Place peppers on a foil-lined sheet pan,
cut sides down. Flatten with palm of hand. Broil in top third of oven
until nicely charred, about 4 minutes. Flip and broil for another 3 to 4
minutes. Transfer to a cutting board and cut into small dice. Add
peppers to pot with pork along with green onions and corn. Stir to
combine. Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm)
casserole dish.Add enough pork mixture until it’s three quarters full,
saving rest (covered and refrigerated) for another use.

For the cornbread topping, whisk flour, cornmeal, sugar, baking
powder and salt in a large mixing bowl until combined. Stir in cheese 

to distribute evenly. Set aside.

In a medium-size mixing bowl, whisk milk, oil, eggs and butter. Pour
wet ingredients into dry and mix gently with a silicone spatula until

just combined- Do Not Overmix.

Top pork with spoonfuls of batter and spread evenly. Bake until lightlygolden and a toothpick inserted in middle of cornbread comes out clean, 45 to 55 minutes. (If edges are getting too dark and cornbread isn’t done, cover perimeter with foil.)

Cool 15 minutes, then spoon onto plates and serve with garnishes, if
using. Serves 8

Peasant Bread

Peasant Bread

Enjoy fresh bread made quickly with a recipe that can be divided  to keep one on hand and one in the freezer.  Stimulate appetites with "fresh baked bread aroma" in your home at mealtime.

Ingredients
4 cups (482g) All-Purpose Flour
2 teaspoons kosher salt or 1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons active dry or instant yeast
2 cups (454g) lukewarm water
Softened unsalted butter, for greasing the baking dishes

Directions:
In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the water and mix until the water is absorbed and the dough comes together in a sticky ball.

Cover the bowl and set aside in a warm spot to rise for 1 to 1 1/ 2 hours, until the dough has doubled in bulk.

Place a rack in the lower third of the oven and preheat it to 425°F. Use the butter to generously grease two 1-quart oven-safe bowls or a 3-quart casserole dish (for one large loaf).

Use two forks to deflate the dough by releasing it from the side of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning the mass into a rough ball. To make a single large loaf, pick up the mixing bowl, turn it over, and plop the dough into the larger casserole dish.

To make two small loaves, use your forks to separate the dough down the center, dividing it into two equal pieces. Use the forks to lift each half of the dough into the prepared bowls. If the dough is wet and hard to handle, try lightly greasing your hands and transfer each half to a bowl by hand.

Don't cover the dough. Let it rise on the countertop in a warm spot for 10 to 20 minutes, until the top of the dough just crests the rims of the small bowls, or is almost doubled in the larger casserole dish.

Bake the bread for 15 minutes. Reduce the heat to 375°F and bake for 17 to 20 minutes more for smaller loaves, or 25 to 30 minutes more for a single large loaf. When golden brown all over, remove from the oven and turn the bread out onto a cooling rack.

Store, well wrapped, at room temperature for several days; freeze for longer storage.