Rahmschnitzel is a German Word and translated it means Cream Sauce. As in the kitchen of cooks, each tweaks the sauce to their own preference or taste. Sauces set apart European dishes apart from American preparations. Ingredients: Meat 1 to 2 pounds lean pork, veal, or poultry breasts (see notes for options) salt 1 cup flour, for dredging 1/4 cup lard, butter, or oil, divided Sauce 1/2 cup minced shallot or onion 1 cup chopped fresh mushrooms (optional) 1/4 cup white wine 1/2 cup chicken, vegetable, or pork stock 1/2 teaspoon white pepper 1 tablespoon capers (optional) 1 teaspoon Dijon mustard 1/2 cup heavy cream, or half and half 1/4 cup sour cream 1/4 cup minced chives or parsley
Directions: Slice the pork or veal into cutlets about 1/4 to 1/2 inch thick. Keep poultry breasts whole. Put one in the freezer bag and pound it very thin, about 1/8 inch thick. You will need to use moderate force here to not pulverize the meat, tearing it. Periodically flip the meat to pound both sides, and use your palm to determine if the cutlet is evenly thin. Set aside and do this for the remaining cutlets.
You can trim off stray edges and bits on the cutlets, or just leave them as is. Salt both sides and prep your other ingredients.
Dredge your cutlets in flour, pressing it in well. Heat 3 tablespoons of lard or butter in a pan over medium-high heat, then fry the cutlets in batches, making sure they don't touch each other. If you have a bacon press, use it to press the cutlets down so they don't curl. Brown on both sides and set the meat on a plate as they're ready.
When the meat has all been cooked, wipe out the pan and add the remaining lard or butter. You might need an extra tablespoon. Cook the onion or shallot over medium-low heat. You want it soft and translucent, but not browned. This usually takes about 6 to 8 minutes. If you are using mushrooms, they go in here.
Add the white wine and use a wooden spoon to scrape up any browned bits. Turn the heat to high. Let the wine almost completely boil away, then add the mustard and stock. Mix well and add the white pepper.
Let this boil down by half. If you are using capers, they go in here. Turn off the heat, and stir in the heavy cream. Then whisk in the sour cream, and taste the sauce for salt and temperature. If it cooled down too much, warm it gently. Don't let it even simmer again or it can break.
Coat the cutlets in the sauce, then serve with more sauce, topped with the chives or chopped parsley.
We made our cool, crunchy slaw with just the right amount of tang from sour cream and vinegar. A bit of honey balances the acidity. This classic summer side dish would be welcome at any picnic or backyard BBQ. Ingredients 5 cups thinly sliced green cabbage 1 cup grated carrots 3/4 cup mayonnaise 1/3 cup sour cream 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1/2 teaspoon celery salt Kosher salt and freshly ground black pepper Directions Toss together the cabbage and carrots in a large bowl.
Whisk together the mayonnaise, sour cream, vinegar, mustard, honey and celery salt in a medium bowl. Pour the dressing over the shredded vegetables and toss to coat. Season with salt and pepper.
Cover and refrigerate for 30 minutes. Season with more salt and pepper before serving.
The Best Baked Salmon This is the salmon recipe you will turn to again and again. It's easy enough for a weeknight, but boasts smartly seasoned layers of flavor. This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve
to guests.
Ingredients:
2 tablespoons light brown sugar 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1/4 cup panko breadcrumbs 1/2 cup parsley leaves, chopped 2 tablespoons unsalted butter, melted 1 1/2 pounds skin-on salmon fillet, preferably center-cut 1 tablespoon Dijon Mustard
Directions
Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
Just the thought of a bowl of Oxtail Soup makes me salivate. Recalling my childhood, I was blessed with a mother's great culinary skills. She was raised on a farm and learned with her mother's guidance the art of homemaking. We enjoyed very diverse foods prepared so tastefully prepared, and oxtail soup was one treat!
Ingredients3 pounds oxtail, cut crosswise into 2-in. pieces and excess fat trimmed1 3/4 teaspoons kosher salt, divided, plus more to taste1 1/4 teaspoons black pepper, divided plus more to taste1/3 cup all-purpose flour2 tablespoons canola oil6 ounces thick-cut bacon (4 to 5 slices), sliced crosswise into 1/2 inch pieces1 pound fresh cremini mushrooms, trimmed and cut lengthwise into bite-size wedges1 1/2 cups sliced carrots1 cup sliced celery6 garlic cloves, finely chopped1/2 cup dry red wine1 tablespoon sherry vinegar8 cups best-quality lower-sodium beef broth3 ounces uncooked wide egg noodles(about 1 2/3 cups)1 cup frozen pearl onions2 teaspoons finely chopped fresh rosemary2 teaspoons Dijon mustard Directions:Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven. Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes. Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat. Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.
Ingredients
3poundsoxtail, cut crosswise into 2-in. pieces and excess fat trimmed
1 3/4teaspoonskosher salt, divided, plus more to taste
1 1/4teaspoonsblack pepper, divided plus more to taste
1/3cupall-purpose flour
2tablespoonscanola oil
6ouncesthick-cut bacon (4 to 5slices), sliced crosswise into 1/2-in. pieces
1poundfresh cremini mushrooms, trimmed and cut lengthwise into bite-size wedges
1 1/2cupssliced carrots
1cupsliced celery
6garlic cloves, finely chopped
1/2cupdry red wine
1tablespoonsherry vinegar
8cupsbest-quality lower-sodium beef broth
3ouncesuncooked wide egg noodles(about 1 2/3cups)
1cupfrozen pearl onions
2teaspoonsfinely chopped fresh rosemary
2teaspoonsDijon mustard
Directions
Pat dry oxtail with paper towels then sprinkle all over with 1 teaspoon each of the salt and pepper. Place flour in a wide shallow bowl. Dredge oxtail in flour, and shake off excess. Transfer oxtail to a large plate.
Heat oil in a large Dutch oven over medium-high. Working in 2 batches, add oxtail, and cook until browned on 2 sides, 2 to 5 minutes per side. Remove from heat. Transfer browned oxtail to a plate. Clean Dutch oven.
Place bacon in Dutch oven. Cook, stirring occasionally, over medium-high until bacon is browned and fat has rendered, 8 to 10 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms have released their water and are lightly browned all over, about 10 minutes. Reduce heat to medium. Add carrots and celery; cook, stirring often, until carrots are slightly softened, about 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add wine and vinegar; cook, stirring often, until just slightly thickened and reduced, 2 to 3 minutes. Add broth, and return oxtail to Dutch oven. Bring to a boil over high. Cover and reduce heat to low. Cook, stirring occasionally, until oxtail is tender but not falling off the bone, 1 hour, 30 minutes to 1 hour, 45 minutes.
Remove from heat. Using a slotted spoon or kitchen tongs, transfer oxtail to a work surface, and let cool 15 minutes. While oxtail cools, skim and discard fat from surface of soup. Separate oxtail meat from bones; discard bones, and set meat aside. You should have about 1 1/3 cups of meat.
Bring soup to a gentle boil over high. Stir in egg noodles and onions. Return to a simmer over medium, and cook, stirring occasionally, until noodles are tender, 6 to 8 minutes. Remove from heat. Stir in rosemary, mustard, picked oxtail meat, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust seasoning to taste using additional salt and pepper, if desired. Divide soup evenly among bowls, and serve.
Adding quinoa to crab cakes extends an expensive ingredient and produces an unbelievably crispy crust. Have patience with the forming process—it’s finicky, but it’s worth the effort for the delicate interior texture. Pasteurized crabmeat is sold in the refrigerator case at better fish counters. Makes 32 crab cakes
Ingredients:
Old Bay Mayo 2/3 cup (150 mL) mayonnaise 1 1/2 tsp (7 mL) finely grated lemon zest 1 tsp (5 mL) fresh lemon juice 1 tsp (5 mL) Dijon mustard 1 tsp (5 mL) hot sauce 1/2 tsp (2 mL) Old Bay seasoning
Quinoa Crab Cakes 2/3 cup (150 mL) white quinoa, rinsed 1 cup + 3 tbsp (250 + 45 mL) water Salt to taste 1 lb (455 g) pasteurized crab claw meat 1/4 cup (60 mL) finely chopped celery 2 tbsp (30 mL) chopped parsley 1 tsp (5 mL) Old Bay seasoning Freshly ground pepper to taste 3 large eggs, lightly beaten 1/2 cup (125 mL) panko bread crumbs Canola oil for frying Flaky sea salt to finish (optional) Lemon wedges for serving
Directions: For the Old Bay mayo, whisk all ingredients in a mixing bowl until combined. Transfer to an airtight container. Refrigerate up to 5 days.
For the quinoa crab cakes, rinse quinoa in a sieve. Drain for 5 minutes and place in a medium-size saucepan with water and a healthy pinch of salt. Bring to a boil over high heat. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and let stand 10 minutes. Transfer quinoa to a baking dish. Cool completely.
Transfer crab to a large baking sheet. Spread out and discard any stray bits of shell. Blot with paper towel and cut any large pieces in half. Set aside.
Place cooled quinoa in a large mixing bowl. Add celery, parsley, Old Bay, pepper and eggs. Mix thoroughly with a silicone spatula. Fold in crab and panko, working gently to minimize breaking up crabmeat.
Form loose, scant 1/4-cup (60-mL) portions into patties about 1 3/4 inches (5 cm) in diameter and 3/4 inch (2 cm) thick. (First squish mixture to pack, then hold in a circle formed by the thumb and index finger of one hand and use the fingers and thumb of the other hand to flatten into patties.) Place cakes in a single layer
in large, shallow, airtight containers lined with parchment. Cover and refrigerate up to 1 day.
When ready to cook, preheat oven to 200°F (93°C). Place a cooling rack over a large, rimmed baking sheet. Working in three batches,
heat a film of oil in a large, nonstick frying pan over medium-high heat. When hot, reduce heat to medium and cook crab cakes until crispy and golden brown, 3 to 4 minutes per side. (Be gentle flipping
— a small, offset spatula works best—and add more oil if pan seems dry.)
Place cooked crab cakes on baking sheet and keep warm in oven. Repeat until crab cakes are all cooked. (Crab cakes can be cooked, cooled, transferred to an airtight container and refrigerated up to 1 day.
To reheat, bake in a 350°F/177°C oven until hot, about 10 minutes.) Transfer hot crab cakes to a serving platter. If they need salt, season with a tiny pinch of flaky salt. Serve with Old Bay mayo in a small bowl for dipping and lemon wedges. Makes 32 crab cakes.
Beef Stroganoff with Steak Creamy beef stroganoff made with tender sirloin steak, fresh mushrooms, and a rich sour cream sauce. No canned soup, just real ingredients and big comfort food flavor. Serves 12
Ingredients: 4.5 pounds Sirloin Steak Salt and Pepper l6 tablespoons vegetable oil 12 tablespoons butter 36 ounces fresh mushrooms, sliced 3 large onions, sliced 6 garlic cloves, minced 3/4 cup flour 3/4 cup dry white wine 6 cups beef broth 1.5 tablespoon Worcestershire sauce 3 teaspoons Dijon mustard 1 cup sour cream 9 cups egg noodles, cooked
Directions
Trim excess fat from the beef and slice it across the grain into thin, 1-inch strips. Season with salt and pepper.
Heat a heavy-bottomed skillet over high heat. Add 2 tablespoons of oil and half the beef. Sear for about 30 seconds, just until browned. Transfer to a plate and repeat with the remaining beef.
Add the remaining butter and the onions. Cook until soft and translucent, then stir in the garlic and cook for 30 seconds more.
Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
Add the wine and scrape the bottom of the pan. Cook for 1 minute to let the alcohol evaporate. Pour in half the beef broth and stir, scraping up any remaining bits. Add the rest of the broth, along with the Worcestershire sauce and mustard.
Return the beef and its juices to the skillet. Stir to coat and let the sauce simmer over low heat for about 3 minutes, just until the beef is heated through.
Reduce the heat to low, stir in the sour cream and cook for another minute. Remove from heat and serve over hot buttered noodles.
Place kale ribbons in a large bowl and massage with dry hands until the kales softens, and the color turns darker green. Depending own the type of kale used, more or less massaging will be needed.
Make the dressing: add the olive oil and the fresh squeezed orange juice (from the leftover orange core), vinegar, salt and pepper, Dijon mustard to a mason jar or large bowl. Shake or whisk vigorously to emulsify. Tastes the dressing and adjust the flavor to your liking by adding vinegar, pepper, mustard, or salt.
Add 1 tablespoon of the dressing to the kale bowl and continue massaging the kale until it is a softer texture and a pleasant chew. Add more dressing, 1 to 4 tablespoons depending on your preference. Crush the toasted nuts with the flat side of a chef's knife on a cutting board or with a mortar and pestle.
Transfer dressed kale to a serving bowl or platter and top with crushed nuts, orange segments, and freshly grated parmesan cheese.
Note: Dressing will keep up to one week in the refrigerator.
2 tablespoons fresh thyme, chopped or 1 tablespoon dried
1 Tablespoon Dijon Mustard
t teaspoon Honey
Red pepper flakes, if you want a kick
Directions:
Spatchcock the chicken by placing the chicken breast side down. Using Kitchen shears or sharp knife cutting along both sides of the back bone. Flip the chicken over and press down firmly on breast bone to flatten. If needed a mallet can be used to help break the breastbone. Pat the chicken dry and season generously with salt and pepper on both sides
Prepare marinade: In bowl, whisk together all marinade ingredients. Place spatchcocked chicken in large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring it is well coated. Seal bag or cover dish. Refrigerate at least 1 hour, or up to 8 hours for deeper flavor.
Preheat grill to medium high heat, between 400 and 450 degrees F. If using a charcoal grill, set up for direct heat. Remove chicken from marinade and let any excess drip off. Discard marinade. Place chicken skin side down on grill and cook about 15–20 minutes or until skin is crispy and golden brown. Let chicken rest for 10 minutes. Carve chicken and use a Spicy Rhubarb Jam for a delicious dipping sauce.
Ingredients: In a medium-size bowl, stir 1/2 cup (125 mL or 1 stick) salted butter, at room temperature, 1 small shallot, finely chopped (about 3 tbsp/45 mL), 2 tbsp (30 mL) finely chopped fresh flat parsley, 2 tsp (10 mL) finely chopped fresh tarragon or thyme leaves, 1 tsp (5 mL) Dijon mustard, 3 dashes Worcestershire sauce, a generous pinch of curry powder and ground black pepper. Directions: Spoon over plastic wrap and shape into a log twisting the ends. Refrigerate until firm. It will keep well for up to 1 week in the fridge. Just before serving, remove from the fridge and slice into rounds. Makes 1 log for 6 steaks
Guide To Summer Steaks Simply sprinkle coarse kosher salt and freshly ground black pepper over beef steaks (brought to room temperature for about 1 hour) or salmon steaks or thick slices of beefsteak tomatoes.
Preheat grill to medium-high. Barbecue until grill marks form and steaks are cooked to your liking. This will take about 2 to 3 minutes per side for 1-inch- (2.5-cm-) thick beef steaks for medium-rare or
4 minutes per side for 1-inch- (2.5-cm-) thick salmon steaks to reach an internal temperature of 145°F (64°C). Cook tomatoes just until grill marks form, about 1 to 2 minutes per side.
Use a cruet with fitting stopper or a jar with a lid. Refrigerate up to 4 days or freeze up to one month. Ingredients: 5 ounces extra virgin olive oil. 100 ml
3 tablespoon red wine
2 teaspoons Dijon mustard
1/2 teaspoon clear honey
1/2 teaspoon salt flakes
Plenty.fresh ground black pepper
Directions:
Using a balloon whisk, continue whisk ingredients together until the dressing is emulsified. Makes 3/4 cup.
Mornay Sauce 2 tbsp (30 mL) unsalted butter 3 tbsp (45 mL) all-purpose flour 1 3/4 cups (425 mL) whole milk 1/4 cup (60 mL) heavy cream 1/4 tsp (1 mL) salt Freshly ground black pepper 1 cup (250 mL) coarsely grated Gruyère 1/2 cup (125 mL) finely grated Parmesan 1/4 tsp (1 mL) freshly grated nutmeg
Sandwiches 16 slices white sandwich bread, crusts removed 2 tbsp (30 mL) Dijon mustard, divided 8 thin slices deli turkey 3 cups (750 mL) coarsely grated Gruyère, divided Thyme sprigs and sage leaves to garnish (optional)
Directions For the mornay sauce, place butter in a medium saucepan over medium heat. Once melted, add flour and whisk to combine. Cook 1 minute. Gradually whisk in milk, heavy cream, salt and pepper.
Bring to a boil, then reduce heat to maintain a very gentle simmer. Cook, whisking often, until thickened, 3 to 4 minutes. Remove from heat. Gradually whisk in Gruyère, Parmesan and nutmeg until cheeses have melted into sauce.
Preheat broiler on high. Place bread on two broiler-proof baking sheets. Working one sheet at a time, broil on upper rack until golden brown, about 1 minute per side. (Watch the entire time!) Turn off broiler.
Preheat oven to 350°F (177°C). To make sandwiches, spread Dijon mustard on half of toasts. Cut each slice of turkey in half, then fold each half in half and layer on top of Dijon on bread slices, overlapping to fit. Top each with 1/4 cup (60 mL) grated Gruyère cheese. Top with another piece of toast and press to adhere.
Ladle 1 cup (250 mL) mornay sauce into the bottom of a large 12-cup (3-L) casserole dish. Layer sandwiches in dish, overlapping slightly. Top with remaining mornay sauce. Use back of a spoon to spread sauce evenly over sandwiches. Sprinkle with remaining 1 cup (250 mL) Gruyère.
Bake on middle rack until sauce is bubbling, 15 to 20 minutes. Turn on broiler and broil, watching closely, until cheese is golden brown, about 2 minutes. Remove from oven and sprinkle with fresh herbs, if using.
Mid March is dedicated to Corned Beef And Cabbage. Whether the feast of St. Patrick is celebrated, the retail ads are flooded with great offers of cabbage, corned beef, and Irish bread not offered other times of the year. It is an opportunity I do not pass up to spread my table.
Ingredients:
cooked or leftover corned beef
evoo
large leek, cleaned and diced
garlic cloves. smashed
celery stalk, diced
rutabaga chunked
medium potatoes quartered
large carrot bite size chunks
pearled farro
beef paste or bouillon cubes
dijon mustard
apple cider vinegar
fresh dill
sour cream
Directions:
In a large soup pot add 3 tablespoons evoo. Add diced leek, celery and garlic, saute 5 minutes.
Add water, beef paste or beef bouillon, S&P, and Dijon mustard. When well mixed, add vegetables, potatoes, carrots, cabbage, and farro. Simmer 30 - 40 minutes, covered.
Add shredded corned beef and apple cider vinegar, cook 5 minutes
To serve, garnish with fresh dill, a spoonful of sour cream and sauerkraut.
3 tablespoons vegetable oil 1⁄4cup unsalted butter 8 ounces cremini mushrooms, trimmed,cleaned and thickly sliced 1 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide kosher salt fresh ground pepper 3 tablespoons flour 1 medium onion, thinly sliced 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 5 tablespoons creme fraiche 12 ounces egg noodles or 12 ounces fresh egg fettuccine pasta, cooked 2 tablespoons chopped fresh parsley
Directions:
Combine the beef broth and dried porcini in a small saucepan. Bring to a boil, remove from heat, cover, and let steep for 30 minutes. With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside. Strain the broth through a sieve and set aside.
Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat. When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.Transfer to a bowl.
Season the beef strips generously with kosher salt and pepper and dredge in the flour.
Add 2 tbsp oil to the pan and heat over medium-high heat. When oil is hot, add the beef, spreading it in a single layer. After about a minute, turn each piece to brown the other side. Don't overcook!
Work quickly, the whole process only takes a couple of minutes. Remove beef to the same bowl with the cremini. (Work in smaller batches, if you prefer).
Melt the remaining 3 tbsp butter in the pan over medium-high heat. Add the onion.
Saute, scraping up the browned meat bits at the bottom of the pan. When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth. Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
Bring to a simmer while stirring. Cook just until the sauce thickens slightly, 1- 2 minutes.
Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through. Taste, and adjust seasonings.
Serve over cooked noodles, sprinkled with parsley.
Adding ricotta to meatballs guarantees a moist, tender result. The herbed ricotta mixture is used in the meatballs and also as a condiment for the meatballs and vibrant green salad. Form the meatballs a day or two ahead of time and refrigerate in an airtight container for a quick dinner. Serves 4 (or 2 with leftovers) Meatballs 1 1/4 cups (310 mL) full-fat traditional ricotta 1/2 cup (125 mL) grated Parmesan, plus more for serving 1/3 cup (80 mL) loosely packed parsley, finely chopped 1/3 cup (80 mL) finely chopped chives 1/3 cup (80 mL) loosely packed oregano leaves, finely chopped 2 tbsp (30 mL) finely grated lemon zest 1 tbsp (15 mL) fresh lemon juice 1/2 tsp (2 mL) red pepper flakes 3 tbsp (45 mL) olive oil, divided 1 tbsp (15 mL) capers, drained, patted dry 2 tbsp (30 mL) fennel seeds 1 tsp (5 mL) freshly ground black pepper Fine sea salt to taste 1 large egg 1 large shallot, finely grated 1 lb (455 g) lean ground beef 1 1/2 tsp (7 mL) fine sea salt, divided Salad 1/4 cup (60 mL) extra virgin olive oil, plus more for serving 2 tbsp (30 mL) white wine vinegar 1/2 tsp (2 mL) Dijon mustard Fine sea salt and freshly ground black pepper to taste 2 cups (500 mL) packed baby arugula 1/4 cup (60 mL) chopped chives 1/4 cup (60 mL) loosely packed mint leaves 1/4 cup (60 mL) loosely packed parsley leaves, coarsely chopped Directions: In a medium bowl, mix ricotta, Parmesan, herbs, lemon zest, lemon juice and red pepper flakes until well combined. Set aside.
In a small frying pan, heat 1 tbsp (15 mL) oil over medium-low heat. Add capers. Cook, stirring occasionally, until lightly crispy, 3 to 4 minutes. Transfer with a slotted spoon to a plate. Set aside.
Add fennel seeds and pepper to pan. Cook until lightly toasted, 1 to 2 minutes. Add to ricotta mixture. Finely chop capers and add to ricotta mixture. Season with 1 tsp (5 mL) salt and mix until combined. Transfer half to an airtight container. Refrigerate until ready to serve.
Stir egg into remaining half of ricotta mixture. Add shallot, beef and remaining 1/2 tsp (2 mL) salt. Mix until well combined. Roll into 1 1/4-inch (3-cm) balls and place on a parchment- lined baking sheet. You’ll have approx. 20 meatballs.
Preheat oven to 350°F (177°C).
Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat. Add half the meatballs. Cook, turning occasionally, until golden brown all over, 3 to 5 minutes. Return to baking sheet. Repeat with remaining 1 tbsp (15 mL) oil and meatballs. Bake on lower rack, turning once, until cooked through, 10 to 15 minutes.
While meatballs are baking, whisk oil, vinegar, mustard, salt and pepper until combined.Combine arugula and herbs in a large bowl. Add enough dressing to coat lightly, saving rest for another use. Gently toss.
To serve, spoon and spread 1/3 cup (80 mL) of the reserved herbed ricotta on each plate. Top with some salad and 5 meatballs. Drizzle with olive oil and sprinkle with Parmesan.
Apple Compote 2 Royal Gala apples, peeled, cored, diced 1/3 cup (80 mL) water 1 tbsp (15 mL) fresh lemon juice 1 tbsp (15 mL) sugar 1 tsp (5 mL) pumpkin spice
Maple Mayo 1/2 cup (125 mL) mayonnaise 2 tsp (10 mL) maple syrup 1 tsp (5 mL) Dijon mustard Pinch black pepper
Burgers 2 tbsp (30 mL) unsalted butter 1/2 cup (125 mL) panko 2 tsp (10 mL) pumpkin spice 1 egg 1/2 tsp (2 mL) salt, plus more for seasoning 1 lb (455 g) ground pork 3 tbsp (45 mL) canola oil, divided 1 bunch curly kale, stems removed, thinly sliced 1 tbsp (15 mL) apple cider vinegar 4 brioche burger buns, split 4 large slices aged white cheddar
Directions: For the compote, combine apples, water, lemon juice, sugar and pumpkin spice in a small saucepan over medium heat. Cook, stirring occasionally, until apples are softened but not mushy, 15 to 20 minutes. Remove from heat. (Compote can be cooled, covered and refrigerated up to 1 week. Warm in microwave before using.)
For the maple mayo, place all ingredients in a small bowl. Whisk to combine. Cover and refrigerate up to 5 days.
For the burgers, melt butter in a large frying pan over medium heat. Add panko. Cook, stirring occasionally, until golden, about 5 minutes. Stir in pumpkin spice and toast until fragrant, about 30 seconds. Transfer to a large mixing bowl and cool completely. Stir egg and salt into panko. Add ground pork and mix until combined. Divide into four equal portions and shape into 1/2-inch (1-cm) thick patties. Cover and refrigerate until ready to use.
Wipe pan clean and return to medium heat. Add 2 tbsp (30 mL) oil then kale. Cook, stirring occasionally, until volume has reduced by three quarters, 5 to 7 minutes. Stir in vinegar and season with salt. Cook until vinegar has evaporated, about 30 seconds. Transfer mixture to a bowl.
Wipe skillet clean and place over medium-high heat. Add remaining 1 tbsp (15 mL) oil. Add patties and cook until nicely browned and cooked through, 4 to 6 minutes per side.
While burgers are cooking, toast buns. Spread maple mayo on bottoms then top with some kale (saving rest for another use), patties, apple compote, cheese and bun tops. Serves 4
This homemade sesame dressing offers bold flavor for your homemade salads. It requires just four core ingredients: toasted sesame oil, tamari or soy sauce, lime juice, and a dab of Dijon mustard. If you have the time and energy, add freshly toasted sesame seeds, fresh ginger, and garlic. They ramp up the flavor, but this dressing is already delicious in its simplest form. Ingredients: 1 tablespoon sesame seeds (optional, for texture and flavor) ¼ cup toasted sesame oil 2 tablespoons reduced-sodium tamari or soy sauce 2 tablespoons lime juice 2 to 3 teaspoons finely grated fresh ginger 1 clove garlic, pressed or minced ½ teaspoon Dijon mustard Pinch of red pepper flakes (optional, for spice) Directions: If using the optional sesame seeds, place them in a small skillet over medium-low heat and cook, stirring frequently, until they’re starting to turn golden, about two to three minutes. Remove from the heat. n a liquid measuring cup or small bowl, combine the sesame oil, tamari, lime juice, 2 teaspoons of ginger, garlic, mustard, optional red pepper flakes, and optional toasted sesame seeds. Whisk until the mixture is well blended. Taste, and if the flavor isn’t quite there yet, whisk in the tiniest pinch of salt. If you would like stronger ginger flavor, mix in the additional teaspoon now. This dressing can be served immediately, but the flavors are even better after twenty minutes’ rest. Store the dressing in the refrigerator, covered, for up to 1 week.
Mothers Day 2007 was the inception of the blog, Dine With Donna. I enjoy the challenge of preparing a variety of foods. Growing up in a large Catholic family in the Midwest, my cooking skills were inspired as my mother's kitchen assistant. If you choose to use a recipe, please post a comment or suggestion that will help another person coming to the blog.
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