Lentil Meatballs With Indian Coconut Curry Sauce ~ Vegetarian ~ Vegan

Lentil Meatballs With Indian Curry Sauce

This dish will fool a guest that cannot believe the "meatballs" are made of lentils and quinoa with the addition of spices.  The flavor is unbelievable!

Ingredients

Meatballs:1 cup Caviar lentils, black1 tsp Fennel seed 1/2 cup Quinoa

1/3 cup Cilantro 

1 tsp Garlic, granulated 

4 cloves Garlic 

1 tbsp Ginger, fresh 

1 Tomato, large with juices

6 oz Tofu, firm

1 14 ounce can Coconut milk

1 tbsp Lime juice

1 tsp Brown sugar 

1/4 tsp Cayenne 

1 tbsp Fenugreek, dried leaves 

1 tsp Kosher salt 

1 Pepper, fresh cracked 

1/2 tsp Salt 

1 tsp Turmeric, fresh

Oils & Vinegars
2 tbsp Olive oilDirections:On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low and simmer 25 minutes. Drain well.

On high heat, bring quinoa to a boil in a small pot with 1 cup of water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.
Make the vegan lentil meatballs. Pre-heat oven to 400F.  In a food processor, place the cooked quinoa, and half of the lentils, and pulse until the texture of coarse sand—place in a large bowl. Add the remaining lentils, salt, granulated garlic, and chopped cilantro to the bowl and mix well.
In the same food processor add the tofu (blotted well, broken apart) and olive oil.  (The tofu will bind the mixture and oil will keep them from drying out.)  Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well.

Make the sauce. In a skillet or saute pan, over medium heat, saute garlic and ginger in olive oil, until just golden, stirring often to prevent scorching. Add turmeric ( root, or ground) sauté 1 more minute. Add diced tomato, and sauté until most of the juices evaporate, about 5-8 minutes. Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off the heat until ready to serve.

Prepare a parchment-lined baking sheet. With your hands, kneed lentil mixture briefly so it’s thoroughly mixed and salt and spices are evenly distributed. With wet hands form small ping pong sized balls. Place on baking sheet and place in the 400 F oven for 20-25 minutes.
5.Warm the sauce and place lentil meatballs in the sauce, and sprinkle with cilantro. Serve immediately.  Serve over rice or polenta.

Tofu is whipped in a food processor into a thick paste, and acts as the binder here. Fold this into the lentil-quinoa mixture.

Hazelnut-Crusted Pork Tenderloin

Hazelnut-Crusted Pork Tenderloin

Simple enough for everyday, classy enough for company, this is the perfect keeper of a recipe. Serve with sautéed potatoes or wild rice and grilled vegetables.

Ingredients:

1 pork tenderloin, 1 lb (500 g)
½ cup (125 mL) hazelnuts
¼ cup (60 mL) panko bread crumbs
2 tbsp (30 mL) chopped parsley
1 tbsp (15 mL) honey mustard
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) minced fresh thyme
½ tsp (2 mL) finely grated orange zest
Kosher salt and freshly ground black pepper to taste
Fresh thyme for garnish
Honey mustard to serve (optional)

Directions:

Thirty minutes before roasting, remove tenderloin from refrigerator.

Preheat oven to 350°F (180°C).

Spread out hazelnuts on a rimmed baking sheet and roast until golden brown and fragrant, about 7 minutes, shaking baking sheet once or twice. Wrap hazelnuts in a clean towel and rub vigorously through towel to loosen skins (don’t worry if some skins adhere to nuts). Discard skins and let nuts cool.

Increase oven temperature to 425°F (220°C).

Pulse hazelnuts in a food processor until coarsely chopped. Add panko and parsley and pulse until finely chopped. Tip hazelnut mixture out onto a large plate. Set aside.

In a small bowl, combine mustard, mayonnaise, thyme and orange zest.

Trim any excess fat and silver skin from tenderloin, then season with salt and pepper to taste. Spread mustard mixture all over tenderloin. Carefully roll tenderloin in hazelnut mixture to coat completely.

Transfer tenderloin to a small rimmed baking sheet, tucking thinner end under. Roast until a meat thermometer inserted in thickest part of tenderloin registers 145°F (63°C), 18 to 20 minutes.

Remove tenderloin to a cutting board, cover loosely with foil and let stand for 10 minutes. Slice tenderloin thickly on the diagonal and fan slices out on dinner plates. Garnish with fresh thyme and serve with honey mustard, if desired.    Serves 4

Asparagus Tart With Whipped Feta And Poached Eggs

Asparagus Tart With Whipped 

Feta And Poached Eggs:

Ingredients:

For the Tart:

1 sheet puff pastry

8 large stalks asparagus

1 prosciutto slice, thinly sliced

2 eggs

1 tablespoon pesto

Salt, to taste

Olive oil, for drizzling

For the Whipped Feta:

8 ounces feta cheese

1/4 cup whipped cream cheese

Directions

Preheat your oven to 400°F (200°C).

Roll out the puff pastry sheet on a lightly floured surface into a rectangular shape. Transfer it to a baking sheet lined with parchment paper.

Trim the woody ends from the asparagus spears. Place them on the puff pastry sheet, arranging them evenly lengthwise. Leave a border around the edges.

Drizzle olive oil over the asparagus and season with a pinch of salt.

Bake the puff pastry and asparagus in the preheated oven for about 15-20 minutes or until the pastry is golden brown and the asparagus is tender. Keep an eye on it to prevent burning.

While the tart is baking, prepare the whipped feta. In a food processor, combine the feta cheese and whipped cream cheese. Blend until smooth and creamy. You can adjust the consistency by adding more whipped cream cheese if needed. Set aside.

In a small saucepan, bring water to a gentle simmer. Crack the eggs into separate small bowls. Carefully slide each egg into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.

Once the tart is baked, remove it from the oven and let it cool slightly. Spread pesto over the tart.

To assemble, spread the whipped feta over the pesto layer. Lay the slices of prosciutto over the whipped feta.

Carefully transfer the poached eggs onto the tart.

Cut the tart into slices and serve immediately.

Enjoy your delicious asparagus tart with whipped feta and poached eggs!

Sausage & Potato Breakfast Casserole

Breakfast Sausage & Potato Casserole

Sausage & Potato Breakfast Casserole

A deeply comforting combo of crispy potatoes, sausages, eggs and cheese baked in one pan. Serve it with plenty of buttered sourdough toast and sliced fresh fruit on the side. This dish can be made ahead and reheated all week for quick breakfasts as long as it lasts.

Ingredients:

5 tbsp (75 mL) olive oil, divided
1/2 lb (225 g) breakfast sausages 
2 large russet potatoes, about 12 oz (340 g) each 
3/4 tsp (4 mL) salt, divided 
12 large eggs 
1/3 cup (80 mL) whipping cream 
2 cups (500 mL) shredded aged cheddar cheese 
4 green onions, thinly sliced

Directions: 

Preheat oven to 375°F (191°C).

Place 1 tbsp (15 mL) oil in a deep 9 x 13-inch (23 x 33-cm) casserole dish. Place sausages in dish and coat with oil. Bake until sausages are golden brown, flipping halfway through cooking, 15 to 20 minutes. Transfer sausages to a plate to cool.

While sausages are baking, peel and coarsely grate potatoes. Place in a clean tea towel. Wrap up towel and squeeze out excess water over sink. Heat remaining 4 tbsp (60 mL) olive oil in a large nonstick frying pan over medium-high heat. When oil is hot, carefully add potatoes and 1/2 tsp (2 mL) salt. Cook, stirring and flipping potatoes occasionally until you have large chunks of golden brown and tender potatoes, 8 to 10 minutes. Transfer to a plate to cool slightly.

In a large bowl, whisk together eggs, cream and remaining 1/4 tsp (1 mL) salt. Stir in cheese and green onions. Break crispy potatoes into bite-size pieces and stir into eggs. Pour egg mixture into dish you used to cook sausages. Cut sausages in half and evenly distribute in the egg mixture.

Bake until puffed and golden around edges and eggs are set
Serves 6 to 8

Roasted Beet Salad With Oranges, Walnuts And Whipped Goat Cheese

Roasted Beet Salad With Oranges, 

Walnuts, And Whipped Goat Cheese

Earthy beets, sweet oranges and peppery arugula are served atop a rich, creamy goat cheese spread for a sensational salad. If you don’t want to use all the spread, hold some back to smear on toasts. Everything can be prepped the day before, and then the salad can be quickly assembled right before serving.

Ingredients:
Whipped Goat Cheese
5 oz (140 g) goat cheese
1/2 cup (125 mL) full-fat sour cream (14%)
1/4 cup (60 mL) heavy cream (35%)
1 tbsp (15 mL) extra virgin olive oil
Salt to taste
Dressing
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) white wine vinegar
1/2 tsp (2 mL) Dijon mustard
Salt to taste
Salad
1 lb (455 g) beets, about 3 medium-size
2 tbsp (30 mL) olive oil
Salt and freshly ground pepper to taste
2 large navel oranges
3 cups (750 mL) packed baby arugula
1/4 cup (60 mL) roughly chopped toasted walnuts
1/4 cup (60 mL) loosely packed basil leaves

Directions:
For the whipped goat cheese, place ingredients in a large bowl. Using a hand mixer, blend on high until smooth, light and fluffy, 1 to 2 minutes. Cover and refrigerate until ready to use.

For the dressing, whisk ingredients in a small bowl until emulsified. Set aside.

For the salad, preheat oven to 425°F (218°C).

Place beets on a large piece of foil, drizzle with olive oil and season with salt. Fold foil around beets tightly and create a tight seal. Place on baking pan and bake until tender when pierced with a knife, 45 to 60 minutes.

When cool enough to handle, trim, peel and cut into wedges. Place in a large bowl. Season with salt and pepper. Add half the dressing. Mix to combine.

To segment oranges, cut off a slice from the tops and bottoms. Using a sharp knife, cut off rinds and any white membrane. Cut between inner membranes to release orange segments.

To assemble salad, spread whipped goat cheese over a serving platter. Place arugula in a large mixing bowl and toss with remaining half of dressing. Arrange over goat cheese. Scatter beets and orange segments over arugula. Top with toasted walnuts and basil leaves. Drizzle with any extra dressing left in bowls.
Serves 4 to 6

Cashew Chicken Curry

Cashew Chicken Curry

Toasted cashews provide the amazing texture and flavour for this simple, creamy curry sauce. Substitute large peeled shrimp for the chicken—it’s delicious too.
Ingredients:
¾ cup (175 mL) roasted, salted cashews
⅓ cup (80 mL) plain yogurt
¼ cup (60 mL) roughly chopped cilantro
1 tbsp (15 mL) chopped fresh peeled ginger root
1 tbsp (15 mL) mild or hot curry paste
1 tbsp (15 mL) light brown sugar
½ tsp (2 mL) each salt and fresh cracked pepper
1 tbsp (15 mL) canola oil
2 lbs (1 kg) chicken thighs (8 pieces)
½ cup (125 mL) chicken broth
Basmati rice

Directions:
In a food processor, blend cashews until finely chopped. Add yogurt, cilantro, ginger root, curry paste, brown sugar, salt and pepper and process until smooth.

In a large skillet, heat oil over medium-high heat. Brown chicken thighs until very browned, about 4 minutes per side. Scrape all of the sauce over the chicken with chicken broth. Stir until blended, reduce heat to maintain a simmer and cover.

Cook until chicken is cooked through, about 15 minutes. Let sit, covered for 10 minutes. Serve over steamed basmati rice and garnish with chopped roasted cashews and cilantro. Makes 4 servings

Serve with a Riesling wine.

Stuffed Egg Omelet

Stuffed Egg Omelette

This is a quick dish and amazingly so tasty.

Ingredients:
5 potatoes, peeled and grated
2 eggs, whipped with a fork
30g (2 tablespoons) flour
Salt to taste
3 slices of cooked ham
3 slices of cheese
a pinch of rosemary
30ml (2 tablespoons) olive oil

Directions:
Grate and squeeze the potatoes.

Place the potatoes in a bowl, add the eggs, flour, salt, rosemary, and oil, and mix well.

Grease a non-stick frying pan with a little olive oil, and cover the bottom with half of the potato mixture.

Top with slices of ham and cheese and top with the remaining potato mixture.

Cook over medium-low heat for 10 minutes on each side.

Serve immediately.  Serves 8

Donna's TIP;  Get your skillet heated.  Assemble all ingredients prior to shredding the potatoes.  This dish goes together fast and is so easy to make!  I live alone and a half recipe worked great!  So Delicious!

 

Syracuse Salt Potatoes

 

Syracuse Salt Potatoes

It isn't until you've drained the potatoes of their salty water and watched as the sparkly, salty crust developed; then dunked or doused them in butter and herbs and bitten into their tender centers that you realize that Syracuse Salt Potatoes are so much more than just salty potatoes. They're the absolute perfect iteration of boiled potatoes.

Ingredients
3 pounds new potatoes, scrubbed clean
1 cup kosher salt
4 tablespoons unsalted butter
Fresh herbs, chopped, to serve

Directions:
Whisk the salt into a gallon of water in a large pot until fully dissolved and no salt sinks to the bottom of the pot. 

Add the potatoes to the pot, bring to a boil over high heat, and then reduce to a simmer and cook until the potatoes are fork-tender and about a quarter of the water has evaporated, about 25-35 minutes.

Drain the potatoes in a colander and allow to sit while salt crust develops. 

Meanwhile, melt the butter in a microwave-safe bowl. Drizzle the melted butter over the potatoes or serve on the side for dipping. 

Sprinkle the potatoes with chopped herbs and serve immediately.

No-Bake Lemon Cashew Pie ~ Vegan

No-Bake Lemon Cashew Pie

This new twist on a lemon meringue pie features a yummy vegan filling with a crust that won't leave you disappointed.
Ingredients:
For The Crust:
1 cup (155 g) raw almonds
1 cup (180 g) dates, pitted
3 Tablespoons (45 ml) unrefined coconut oil, melted
For The Filling:
¾ cup (180 ml) warm water
3 lemons, zested and peeled
¼ cup (60 ml) maple syrup
1 teaspoon vanilla extract
2½ cups (375 g) raw cashews
½ cup (90 g) dates, pitted
Directions:
For The Crust:
Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10-15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.  

Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.

For the Filling: 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed and increase to its highest speed. Blend for 60 seconds until it is smooth, using the tamper to press the ingredients into the blades.

Pour the filling evenly across the pie crust and place into the refrigerator for 2-3 hours or until the pie is set.

Salmon Poached In White Wine With Tangerine & Bay Leaf

Salmon Poached In White Wine 

With Tangerine & Bay Leaf

This salmon dish is lovely served warm with orzo and buttered spinach but is also wonderful when chilled and added to a salad the next day. If you can’t find tangerines, mandarins will work well.   Serves 4
Ingredients:
2 tbsp (30 mL) olive oil
1/2 cup (125 mL) thinly sliced green onions
1 1/2-inch (4-cm) piece fresh ginger, sliced as thinly as possible
2 fresh bay leaves
2 tangerines, zested on a rasp
1 cup (250 mL) dry white wine
1 tsp (5 mL) salt
4 salmon fillets, each 6 oz (170 g), skin removed
1/4 cup (60 mL) mayonnaise
Freshly ground black pepper to taste
1 cup (250 mL) microgreens, divided
Directions:
In a large deep-sided skillet, heat olive oil over medium heat. Add green onions, ginger and bay leaves. Cook for 7 minutes or until onions and ginger are softened.

Place 1 tsp (5 mL) tangerine zest in a small bowl. Slice tangerines in half. Juice 1 half into the small bowl with the zest, and set aside. Juice remaining halves into the pan once onions and ginger are cooked. Place 4 tangerine halves, along with the remaining zest, into the pan. Add white wine, salt and 1 cup (250 mL) water. Cover, bring to a boil, then reduce to a simmer. Allow the liquid to simmer for 10 minutes to allow flavours to be released.

Carefully slide salmon fillets into poaching liquid—salmon should be fully immersed. If needed, add enough water to just cover fish.

Replace lid and simmer until salmon is cooked through, about 10 minutes, depending on thickness.

Meanwhile, stir reserved zest mixture with mayonnaise and season generously with black pepper to taste.

When salmon is cooked through, gently remove to a plate, drizzle with mayonnaise mixture and top with microgreens.   Serves 4

White Cut Chicken With Ginger-Scallion Sauce

White Chicken With Ginger-Scallion Sauce

My friend has been making this succulent Cantonese poached chicken (bak chit gai) for almost 20 years with two minor tweaks. Instead of chopping it into small pieces, She carves it like a roast chicken. She also adds rice vinegar and cilantro to the accompanying ginger-scallion sauce, though it’s equally delicious without them. Available at Chinese supermarkets, Shaoxing is a nutty aged rice wine for cooking.
Ingredients:
Ginger-Scallion Sauce
1 cup (250 mL) thinly sliced green onions (4 to 5)
3 tbsp (45 mL) minced ginger
Fine sea salt to taste
1/2 cup (125 mL) canola or sunflower oil
1 tbsp (15 mL) rice vinegar
1/3 cup (80 mL) chopped cilantro
Chicken:
4-lb (1.81-kg) whole chicken
12 cups (3 L) water
1 cup (250 mL) Shaoxing cooking wine
6 slices ginger
6 green onions, cut into 3-inch (8 cm) lengths
6 cloves garlic, unpeeled, lightly crushed
1 tbsp (15 mL) fine sea salt
1/2 bunch watercress, tough stems removed
Coarse sea salt for serving
Directions:
For the ginger-scallion sauce, place green onions and ginger in a heatproof bowl. Season with salt and mix.

In a small saucepan, heat oil over high heat. When it’s very hot, about 375°F (191°C), slowly and carefully pour over green onion mixture. Mix with a spoon and cool completely. Transfer to an airtight container. Refrigerate at least 4 hours and up to 1 week. When ready to serve, stir in rice vinegar and cilantro then taste for salt.

For the chicken, rinse chicken under cold running water. Transfer to a roasting pan and let sit at room temperature for 1 hour. (This will help the chicken cook faster and more evenly.)

In a deep 6-quart (5.5-L) pot, bring water, cooking wine, ginger, green onions, garlic and salt to a boil. Carefully lower the chicken in breast side down. (It’s okay if the back isn’t completely submerged.) Reduce heat to maintain a gentle simmer. Cook for 15 minutes. Flip chicken so it’s breast side up. (It’s okay if tops of breasts and drumsticks aren’t submerged.) Simmer another 15 minutes. Cover pot with lid and remove from heat. Steep chicken until cooked through, about 45 more minutes.

Carefully transfer chicken to a cooling rack set over a baking sheet and rest 15 to 20 minutes. (Strain, cool and save cooking liquid for Chinese recipes calling for chicken stock.)

Carve chicken into serving pieces. Arrange on a platter lined with watercress. Serve with sauce and coarse salt.   Serves 4 to 6

Tomato & Bocconcini-Stuffed Mushrooms With Mixed Greens

 

      

Tomato & Bocconcini-Stuffed 

Mushrooms with Mixed Greens

Here is a tasty first course for dinner or change up the presentation and serve it as an appetizer. Either way you can make these three days ahead so that they are ready for the oven when you and your guests 
are. Serves 10 as a first course.

Ingredients:
1 pint (475 mL) grape tomatoes, quartered
1 cup (250 mL) mini-bocconcini, halved (Small mozzarella balls)
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) minced capers
1 tsp (5 mL) dried oregano
2 anchovy fillets, minced or 1 tsp (5 mL) anchovy paste
¼ cup (60 mL) seasoned dry bread crumbs
1 lb (500 g) portobello mushroom caps, about 10 (2½ inches/6 cm in diameter)
Pinch each of salt and freshly ground black pepper
2 tbsp (30 mL) extra virgin olive oil
Mixes Greens Salad:
8 cups (2 L) mixed greens
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) balsamic vinegar
Pinch each of salt and freshly ground black pepper

Directions:
Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat.

Preheat oven to 425°F (220°C).

Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil.

Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly.

Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms.

Pickup Appetizer:   Omit salad and cut each mushroom in halves or quarters to serve.

Make Ahead:   Make the filling for the mushrooms and fill them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve.    Serves 10 as a first course

Stout Marinated Coffee Rubbed Steaks

 

Stout Marinated Coffee Rubbed Steaks 5*****

If you plan to break out the barbecue this weekend, try making this stout and coffee marinade for steaks or tri-tip. The recipe recommends using Octagonal Stout, which is a perfect compliment to the spicy coffee rub. But if that is out of stock, try making it with another dark beers.
Ingredients:
12 ounces Stout (or other dark beer)
1/4 cup Worcestershire sauce
1 Tbsp Tabasco
4 boneless strip steaks (about 2 pounds), fat trimmed
3 Tbsp finely-ground espresso or coffee
1 Tbsp pure chili powder
1 tsp ground cumin
1 tsp sugar
1/2 tsp cayenne, or more to taste
1 tsp salt
1/2 tsp ground black pepper
Directions:
Mix together stout, Worcestershire and Tabasco in large sealable container. Place steaks in container, cover, and chill in refrigerator overnight or for at least six hours.

Then mix remaining ingredients in small bowl. Remove steak from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.

Heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer).

Let meat rest off heat 5 minutes to redistribute juices before cutting into them. Top each steak with a little butter to finish them off. Enjoy!

Goulash Potato Ring ~ Gulasch Im Kartoffelrand

 Goulash Potato Ring

Gulasch Im Kartoffelrand 

2/3/2023  180,000 views on this Blog!  Thank you everyone!

Warming pork goulash served in a golden baked mashed potato ring - great presentation for a perennial favorite winter dish.

Ingredients

1-3/4 lbs pork tenderloin
2 tablespoons clarified butter 
1 lb red onions cut into 8 pieces each
salt and pepper
1 teaspoon paprika
1/2 teaspoon marjoram
1 small can tomatoes
2 green bell peppers diced
1/2 lb button mushrooms
1 cup meat stock
1 package instant mashed potatoes or mashed 

   Yukon Gold potatoes
1 egg yolk

Directions

Preheat oven to 400 degrees F.

Cut the pork into generous cubes. In a Dutch oven brown the meat in the clarified butter. Add the onions and season with salt, pepper, marjoram and paprika. Add the tomatoes and place in preheated oven for about 30 minutes. Remove from oven and add the bell peppers, mushrooms and meat stock. Put back into oven for another 20 minutes.

Prepare instant mashed potatoes as indicated on the package but using slightly less water. Place the potato mixture into an icing bag (or create your own from a plastic freezer bag by cutting out one of the corners). On a large round ovenproof serving platter create a ring with the mashed potatoes. Beat the egg yolk and brush it onto the potato ring. Place in oven for about 5 minutes to slightly brown the top of the potatoes. 

Fill the ring with goulash and serve.   Serves 4.

Cider-steamed Dover Sole And Clams

Cider-steamed Dover Sole And Clams

A surprisingly simple but beautifully elegant fish dish for the big day.  It is ideal for smaller celebrations or as a centerpiece.

Ingredients:

500g clams

2 whole Dover Sole

1/4 cup unsalted butter

90g (3/4 cup) samphire*

250ml (1 cup) dry cider

40g (2 tablespoons and 2 teaspoons) creme fraiche

Lemon wedges to serve

Directions:

Wash the clams in 3-4 changes of water; then discard any that stay open when tapped or are broken.  Set aside.  Rinse the sole under cold water, pat dry and season with salt.  Heat the butter in a large wide frying pan over medium-high heat until foaming.  Cook the sole top-side down for 2-3 minutes until golden.

Gently turn over the fish; scatter the samphire and clams around the pan.  Add the cider and cover with a lid or foil.  Bubble for 2 or 3 minutes, swirling the pan, until the clams are piping hot and the shells have opened (discard any that did not)  the samphire is tender and the fish is cooked through, opaque and flakes easily with a fork.

Uncover and cook for 1 - 2 minutes to reduce a little, then season and add the creme fraiche  Serve at once with the lemon wedges.

*Samphire has seen a massive rise in popularity in recent years. Favoured by chefs for its salty yet fresh flavour, it adds bite to restaurant dishes and is abundant in the UK. Most supermarkets will now stock samphire on the fish counter when it’s in season, between May and August. Not to be confused with marsh samphire, rock samphire is also known as glasswort; the name coming from its use in the glassmaking industry in the sixteenth century. Fresh samphire should be vibrant, green and crisp. Avoid any that looks limp and dull. Samphire will keep happily in the fridge for two or three days, but keep it covered with a damp cloth for freshness.

Nectarine Tart 5*****

Isabelle's Nectarine Tart

Isabelle and her sister Sara are two of the sweetest and most gifted girls.  They attribute many of their culinary skills to their phenomenal grandmother Alice.  I also want to add, Alice at 80 received a new pair of skis last Christmas and she continues to hit the trails daily in ski season in Switzerland where she lives.  

Ingredients:

1 cup all-purpose flour

2 teaspoons baking powder

1/4 rounded teaspoon salt

1/2 cup unsalted butter, room temp

3/4 cup + 1/2 tablespoon sugar, divided*

2 large eggs

1 teaspoon vanilla

2+ nectarines, cut in 1/2" wedges*

1/2 teaspoon grated nutmeg

9" springform pan

*TIP:   Isabelle suggests less sugar (1/2 cup)  and more nectarines (5)

Directions:

Sift together the flour baking powder, and salt,  set aside.

Beat the butter and sugar until pale and fluffy.  Isabelle recommends 1/2 cup sugar).  Add eggs one at a time then add the vanilla and nutmeg. 

Combine the dry ingredients with the wet ingredients and mix well until the flour is thoroughly mixed.  The batter will be sticky like a pizza dough.  

Prepare the springform pan.  Spread the batter evenly.  Scatter the nectarine wedges in a design on the top.  Sprinkle with 1/2 tablespoon sugar.

Bake at 350 degrees for 45 - 50 minutes.  Cool 10 minutes and then remove the sides of the pan.  Allow to cool to warm and serve.

Grilled Kiwi Parfait ~ Coconut-Cashew Granola

Grilled Kiwi Parfait

When it comes to grilling fruit, kiwi is often not considered. This recipe should change that. When grilled, kiwi’s bright green flesh caramelizes and becomes dense with flavour. Paired with thick yogurt and a tropical take on granola, this parfait is parfait for any time. Serving the kiwi warm is optional. You could grill the fruit and assemble the parfaits up to an hour before they are served. Keep them in the fridge until you are ready to serve them.    Serves 6

Ingredients:
3 kiwis, peeled and halved lengthwise
2 tsp (10 mL) vegetable oil
1 tsp (5 mL) lime zest
3 cups (750 mL) thick greek yogurt or skyr
2 cups (500 mL) Coconut-Cashew Granola (recipe below)
2 tbsp (30 mL) honey

Directions:
Preheat grill to medium-high heat.

In a bowl, mix kiwis and oil until evenly coated. Place on grill, cut-side down, until charred and tender, about 2 minutes. Flip and repeat. Remove kiwis from grill and let cool slightly, about 5 minutes.

Cut each kiwi half into ½-inch (1-cm) slices widthwise so that the slices are shaped like half moons.

Mix lime zest with yogurt then divide into 6 jars or glasses. Divide granola on top of yogurt, then arrange kiwi slices on top of granola. Drizzle honey over each parfait and serve.
Serves 6

Coconut-Cashew Granola
There is something extremely satisfying about the crunch of granola. Coconut, cashews and black sesame seeds give a tropical flair to this recipe. Use it in the Grilled Kiwi Parfait or sprinkle it onto your yogurt or fruit salad in the morning. It will keep well on your shelf for a few weeks.

Ingredients:
1 cup (250 mL) large flaked oats
½ cup (125 mL) raw unsalted cashews, roughly chopped
½ cup (125 mL) sweetened desiccated coconut
2 tbsp (30 mL) black sesame seeds
¼ cup (60 mL) coconut oil (at room temperature)
½ tsp (2 mL) cinnamon
½ tsp (2 mL) kosher salt
1 tbsp (15 mL) honey

Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a bowl, mix all the ingredients until well combined. Pour mixture onto prepared baking sheet and bake until golden brown, about 15 minutes. Remove from oven and let cool completely.
Makes 2 cups (500 mL)

Tourtiere Turnover

Tourtiere Turnover

Crisp flaky turnovers filled with a classic tourtière filling are ready to bake and serve. You can bake just a few at a time or the whole batch for a crowd (you can even double the recipe if you really want to stock up). They make a fun addition to a charcuterie platter with pickles and other meats and cheeses, or as a side to a green salad for a plated starter. A spoonful of chili sauce or fruit ketchup is the ideal 
accompaniment. 

Ingredients:
12 oz (340 g) ground beef or pork (or a mixture).
⅓ cup (80 mL) finely chopped onion
½ stalk celery, finely chopped
1 large clove garlic, minced
½ tsp (2 mL) dried savoury
½ tsp (2 mL) dried sage
¼ tsp (1 mL) salt
¼ tsp (1 mL) freshly ground pepper
⅛ tsp (0.5 mL) dried thyme
Pinch ground allspice
½ cup (125 mL) unsalted beef stock or water
1 tbsp (15 mL) chopped fresh parsley
1 lb (455 g) frozen puff pastry, defrosted
All-purpose flour
1 egg
2 tsp (10 mL) water

Directions:

1. Cook ground meat in a medium skillet over high heat, stirring and breaking up meat, for about 10 minutes or until no longer pink. Remove from heat and tilt pan to drain liquid to one side of the pan. If there is more than about 1 tbsp (15 mL) liquid, spoon off excess.

2. Return skillet to high heat and add onion, celery, garlic, savoury, sage, salt, pepper, thyme and allspice. Cook, stirring often, for about 3 minutes or until onions are sizzling.

3. Pour in stock and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, for about 15 minutes or until most of liquid is evaporated but meat mixture is still moist. Stir in parsley. Transfer to a shallow dish and let cool. Cover and refrigerate until chilled, about 1 hour, or for up to 1 day.

4. Line 2 baking sheets with parchment paper.

5. Divide pastry in half, returning half to the refrigerator. Roll out pastry on a lightly floured surface to a 12-inch (30-cm) square. Cut into 3 strips crosswise and lengthwise to make nine 4-inch (10-cm) squares. See TIP 1.

6. Whisk egg with water in a small bowl. Brush pastry squares lightly with egg wash.

7. Stir meat mixture, break up any clumps. Spoon a heaped tbsp (15 to 20 mL) into the centre of each square. Fold one corner over to form a triangle and enclose filling. Press edges with a fork to seal and crimp. Brush tops with egg wash. Place on lined baking sheets, spacing apart. Place in refrigerator while making 9 more turnovers with remaining pastry and filling.

8. Freeze turnovers on baking sheets until solid, about 2 hours. Transfer to a rigid airtight container, layering with parchment paper, and freeze for up to 1 month. See TIP 2.

9. To serve, preheat oven to 400°F (200°C). Line a baking sheet (use 2 if baking all the turnovers at once) with parchment paper.

10. Arrange frozen turnovers on lined baking sheet, spacing at least 1 inch (2.5 cm) apart. Bake, 1 sheet at a time, for about 25 minutes or until pastry is golden and puffed and filling is hot. Let cool on baking sheet for 5 minutes.

Makes 18 turnovers

TIP 1 To make 32 smaller turnovers, cut each 12-inch (30-cm) square of pastry into sixteen 3-inch (8-cm) squares and use a level tbsp (15 mL) of filling for each turnover. Reduce baking time to about 20 minutes.

TIP 2 To bake turnovers without first freezing them, refrigerate assembled turnovers for about 30 minutes to chill. Reduce baking time to about 20 minutes.

Mushroom And Sweet Onion Gnocchi Casserole

Puffy gnocchi in a savoury, creamy sauce laden with mushrooms and sweet onions makes for a nice change from tomato-pasta casseroles and is far better than takeout (which can be tempting on a rushed day). Having a few dishes of this comfort-food meal tucked in the freezer for a simple reheat can save the day when the holiday preparations are in full swing. If you prefer to use one larger casserole dish, use an 8-cup (2-L) shallow dish and allow 24 to 36 hours to thaw (or defrost in the microwave); the reheating time will be the same. You can also double the recipe easily: just sauté the mushrooms in two separate batches. Serve a crispy, vinaigrette-dressed green salad on the side.

Ingredients

3 tbsp (45 mL) olive oil, divided
2 tbsp (30 mL) butter, divided
1 lb (455 g) cremini mushrooms, sliced
Salt and freshly ground pepper
1 sweet onion, thinly sliced
1 tsp (5 mL) dried rosemary, crumbled
1 lb (455 g) gnocchi
3 cloves garlic, minced
½ cup (125 mL) dry white wine
2 tbsp (30 mL) all-purpose flour
2 cups (500 mL) 10% cream, heated
2 tbsp (30 mL) chopped fresh parsley
Additional 10% cream or milk, warmed
Freshly grated Parmesan cheese

Directions:
Heat 2 tbsp (30 mL) of the oil and 1 tbsp (15 mL) of the butter in a large skillet over medium-high heat until sizzling. Add mushrooms, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper; sauté for about 10 minutes or until mushrooms have released their liquid and are lightly browned. Transfer to a large bowl.

Add remaining butter to skillet and melt over medium heat. Add onion, rosemary and ¼ tsp (1 mL) salt. Cook, stirring often, for about 5 minutes or until softened. Reduce heat to medium- low and cook, stirring often, for about 20 minutes or until soft and golden.

Meanwhile, cook gnocchi in a large pot of boiling salted water, stirring often, for about 3 to 4 minutes or just until they rise to the surface (do not overcook). Using a metal sieve, scoop gnocchi out of water, draining well, and transfer to a large bowl, reserving cooking water. Add remaining 1 tbsp (15 mL) oil to gnocchi and stir gently to coat. Set aside to cool.

Add garlic to onion and cook, stirring, for 3 minutes or until fragrant. Increase heat to medium-high and pour in wine. Bring to a boil, scraping up any brown bits in pan. Boil for 2 minutes or until reduced by about half.

Whisk flour into cream and gradually pour into skillet, while stirring. Cook, stirring, for about 5 minutes or until slightly thickened. Season to taste with salt and pepper. Pour into bowl with mushrooms and let cool.

Pour mushroom sauce over gnocchi in bowl and stir gently to coat. Add reserved cooking water, a little at a time, to moisten as desired. You want the gnocchi to be quite saucy as the liquid will be absorbed upon baking. Stir in parsley.

Spoon gnocchi into three or four 2- to 4-cup (500-mL to 1-L) shallow baking dishes. Cover tightly with plastic wrap then place dishes in freezer bags or cover with foil. Freeze for up to 1 month.

To serve, let gnocchi thaw in refrigerator for at least 12 hours or for up to 2 days (alternatively, microwave baking dishes, one at a time, loosely covered with plastic wrap, on defrost/ 50% power, stirring every 2 minutes, until thawed, being careful not to let them heat).

Preheat oven to 350°F (180°C).

Remove plastic wrap and cover baking dishes with foil. Bake gnocchi for about 45 minutes or until hot and bubbling around the edges. Uncover and bake for 10 to 15 minutes to brown top lightly.

Serve with a little warm cream to stir in and thin sauce, as desired, then sprinkle with Parmesan.

Serves 4