Glazed Parsnips

  

Glazed Parsnips

Ingredients:

1/2 cup pumpkin seeds

Pinch sea salt

1/2 teaspoon EVOO

2 -2 1/4 pounds parsnips. peeled

1/4 cup butter

freshly ground pepper

3 1/2 cups chicken stock

5 juniper berries

5 star anise, coarsely crushed

3 bay leaves

1/4 cup honey

lemon juice to taste

chopped tarragon 

1/4 cup golden raisins

Directions:

Preheat oven to 325 degrees,

To toast the pumpkin seeds,  mix them with a splash of oil and lightly sat.  Spread them on a baking sheet and toast for 10 minutes.

Cut each parsnip in half.  Melt butter in skillet over medium heat.

Toss parsnips in butter seasoned with salt and pepper for 10 minutes.

Add the chicken stock, juniper berries, star anise, and bay leaves, and bring to a boil. Cook until the liquid has almost completely evaporated.

Add the honey and cook until the liquid has become rich and thick and the parsnips are glazed. Taste and season with salt and lemon juice, then add the tarragon and raisins. 

Transfer to a serving plate and garnish with the toasted pumpkin seeds

 

Sheet Pan Pork Tenderloin With Caramelized Fennel And Apple

Sheet Pan Pork Tenderloin With Caramelized Fennel and Apple Roast one-pan pork tenderloin with Granny Smith apples and fennel for a flavorful fall dinner, but feel free to customize this recipe with your favorite veggies. A drizzle of golden mustard sauce brings it all together.

Ingredients: BBQ Chip Dust:  2 teaspoons light brown sugar  2 teaspoons kosher salt 2 teaspoons dry ancho chile powder 1 teaspoon garlic powder 1 teaspoon coarsely ground black pepper 1 teaspoon onion powder 1/2 teaspoon cayenne pepper Pork Tenderloin: 2 pork tenderloins, trimmed and silver skin removed 3 tablespoons BBQ Chip Dust 3 fennel bulbs, sliced thin 2 Granny Smith apples, cored and sliced thin 1/2 red cabbage, sliced thin 1 red onion, sliced thin 2 tablespoons olive oil 1 teaspoon caraway seeds 1 tablespoon kosher salt 1 tablespoon fresh cracked black pepper Cooking spray, for greasing Golden Mustard Sauce: 1/2 cup white wine vinegar  1/4 cup golden raisins 1 clove garlic, grated 1 tablespoon honey 2 tablespoons yellow mustard 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh parsley 2 tablespoons cold unsalted butter Kosher salt and black pepper to taste Directions For the bbq chip dust: Combine in a small bowl the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne pepper. Set aside. For the pork tenderloin: Line a sheet pan with a wire rack. Sprinkle the bbq chip dust (about 3 tablespoons) all over both tenderloins. Place on the sheet pan in the refrigerator for at least 2 hours or up to 5 hours. Once ready to start cooking, take them out of the fridge for 30 minutes to 1 hour to take the chill off. Preheat the oven to 425 degrees F. Mix the fennel, apples, cabbage, onion, oil, caraway seeds, salt and pepper. Spray a nonstick baking sheet with cooking spray. Place the fennel and apple mixture in an even layer on the pan. Place the pork tenderloins right on top of the mixture about 6 inches apart.  Roast for about 15 to 20 minutes, flipping the pork halfway through and stirring the vegetables and apple to ensure even browning. Cook until the pork registers 150 to 155 degrees F internal temperature. Take the pork out of the oven and let it rest. If necessary, place the veggies and apple back in the oven to finish crisping and caramelizing until deep golden brown, another 15 to 20 minutes. Meanwhile, for the golden mustard sauce: Place the vinegar, raisins and garlic in a small saucepan. Bring to a simmer and then remove from the heat and cool slightly. While warm, whisk in the honey, yellow mustard, whole-grain mustard, parsley and cold butter. Whisk until smooth and season with salt and pepper. Once the pork has rested at least 10 minutes, slice it into medallions. Serve on a bed of the fennel, apple and onion mixture. Top with golden mustard sauce.

Gingerbread Cake With Lemon Ice

Gingerbread Cake With Lemon Ice

This makes a very moist and light gingery cake. Don’t be concerned if the centre sinks slightly—it will still be perfect! Buy a lemon sorbet or ice to serve with this. Lemon and ginger are a lovely combination.
Serves 8
Ingredients:
1½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
2 tsp (10 mL) ground ginger
½ tsp (2 mL) ground cardamom
¼ tsp (1 mL) ground black pepper
1 cup (250 mL) golden raisins
½ cup (125 mL) unsalted butter
3 tbsp (45 mL) finely chopped crystallized ginger
½ cup (125 mL) dark brown sugar
½ cup (125 mL) maple syrup
½ tsp (2 mL) grated lemon rind
2 eggs
½ cup (125 mL) milk

Syrup
½ cup (125 mL) sugar
½ cup (125 mL) water
1 tbsp (15 mL) grated ginger

Directions:
Preheat oven to 350°F (180°C).

Line the base of an 8-inch (20-cm) square buttered cake pan with parchment paper.

Sift together flour, baking powder, baking soda, salt, ginger, cardamom and black pepper into a large bowl. Stir in raisins and set aside.

Place butter, crystallized ginger, brown sugar, maple syrup and lemon rind in a pot over medium heat and gently heat until butter is melted and sugar is dissolved.

Beat together eggs and milk. Set aside.

Add sugar mixture to dry ingredients and stir together. Beat in egg/milk mixture. Batter will be very thin. Spoon into prepared pan and bake for 30 minutes or until a cake tester comes out clean.

Combine sugar, water and grated ginger in a small pot over medium heat. Stir until sugar is dissolved. Turn heat to medium-high, bring to a boil and boil for 4 to 5 minutes or until slightly syrupy. Set aside.

8. Let cake cool in pan for 10 minutes. Remove from pan, peel off parchment paper and set on a rack over a baking sheet. Use a skewer to punch holes and brush with ginger syrup. Cut into squares and serve with a dollop of lemon ice.
Serves 8

Irish Soda Bread With Golden Raisins

At this time of year I like to share a couple of my favorites for St. Patrick's Day. You may have already tried this Soda Bread recipe but it's worth finding it again this year. It's moist and delicious slathered with butter and even toasted after it's been around a couple of days. It's a hit! if you want something Green but not traditional this year, try my Roasted Asparagus Soup. The recipe posts tomorrow. It's so good and so green! It makes a great beginning to any meal but I love it with ham and even lamb for Easter too. IRISH SODA BREAD WITH CARAWAY SEEDS  AND GOLDEN RAISINS I love this soda bread! Do make both loaves--the second one freezes beautifully! Ingredients:   Makes 2 loaves. 3 1/2 cups flour 1 tsp. baking powder 1 tsp. salt 2 T. caraway seeds 1/4 cup unsalted butter, cut in cubes  2 cups golden raisins 1 1/2 cups buttermilk 1 large egg 1 1/2 tsp. baking soda 3 T. melted butter Directions Preheat oven to 375 degrees. In a food processor combine flour, baking powder, salt and caraway seeds; pulse until combined. Add butter and pulse until dispersed evenly throughout flour mixture. Transfer mixture to a large bowl and stir in the golden raisins.   In 2 cup liquid measuring cup, combine the buttermilk, egg and baking soda; whisk until combined. Add liquid mixture to flour/raisin mixture. Dough will be very sticky.   Flour a board liberally. Divide dough in half and form into two rounded mound-type loaves, adding just enough flour to prevent sticking. Place bread mounds on parchment-lined baking sheet. Bake for 30 to 40 minutes or until lightly golden. Remove bread to a cooling rack and brush with melted butter. Serve warm or at room temperature.

New York Strip Steak With Charred Zucchini & Mint Chermoula

New York Strip Steak With Charred

Zucchini & Mint Chermoula 

This is a James Beard recipe coordinated with the chef at the Dough Winery in Oregon.   I find their recipes are no fail and while sounding maybe not the ordinary,  they will not let you down on "deliciousness" or appearance. 

Ingredients:

Pickled Raisins

2 tablespoons sugar
1 tablespoon salt
1/2 cup champagne or apple cider vinegar
4 tablespoons water
4 tablespoons golden raisins
Mint Chermoula

1 bunch mint leaves chiffonade
1/2 bunch flat leaf parsley
1/2 bunch cilantro
4 tablespoons pickled golden raisins
2 tablespoons capers can be omitted
4 anchovy filets can be omitted
1 medium lemon 
1 cup extra virgin olive oil
Salt to taste

Steak

• 4 16-ounce bone-in sirloin steak 2-inch thick
• Salt to taste
• Black pepper to taste
• 1 tablespoon + 1 teaspoon extra virgin olive oil

Zucchini

4 medium zucchini 6 - 8 inches

• Salt to taste
• Extra virgin olive oil as needed

Directions

 

Pickled Raisins
Combine all ingredients except for the raisins in a small pot. Bring to a boil.

Add the raisins to a bowl. Pour boiling liquid over the raisins and allow to sit, covered, for 20 minutes.

Pickled raisins can be stored airtight in the liquid until needed.
Note: If you don’t want to pickle the raisins, you can reconstitute them in hot water.

Mint Chermoula
Chiffonade the mint leaves: stack a few leaves of mint together. Roll together tightly.  Turn the roll and slice through as if cutting cinnamon rolls. Slice as thinly as possible into ribbons. Repeat as needed. Set aside.

Chop the cilantro and parsley. Add to the mint.

Drain and rough chop the pickled raisins. Set aside.

Rough chop the capers and anchovies. Add to the chopped raisins.

Zest the lemon using a microplane. Add the zest to the capers and raisins. Mix to combine.

Add the juice from the lemon to the raisin mixture. Combine with the herbs. Pour the olive oil over and mix to combine. 

Taste and adjust with salt. You will need to add more salt if you have omitted the capers and / or the anchovies.

Allow the chermoula to rest so the flavors can combine.

Steaks

Take the steaks out of the refrigerator about 20-30 minutes before you are ready to serve to allow them to come to room temperature. 

Preheat the oven to 400F.

Heat a cast iron or other heavy-bottomed pan over medium high heat.

Season the steaks with salt and black pepper and rub both sides with the olive oil.

When the pan is hot (about 2 minutes), sear the steaks on each side for two minutes (four minutes total). Put the pan with the steaks in the hot oven for an additional two minutes.

Remove the steaks from the oven and allow to rest for 3 minutes.

Zucchini
Heat a grill pan over the stove or light a charcoal grill.

Using a mandoline or a sharp knife, slice the zucchini into ribbons about ¼ inch thick.

Season the zucchini with salt and olive oil on both sides.
Rest the strips directly on the grill pan or grill. Cook for a minute to 1½ minutes until tender and pliable.

Place grilled zucchini in a bowl and cover with a few spoons of the chermoula.

To Finish
Slice the rested steak against the grain. Fan the slices on the plate.

Ribbon the dressed zucchini on top of steak.Finish with sea salt and a little more chermoula.  Serves 4

Irish Soda Bread With Golden Raisins

Irish Soda Bread With Golden Raisins      

Makes 2 loaves.

Ingredients:

3 1/2 cups flour

1 tsp. baking powder

1 tsp. salt

2 T. caraway seeds

1/4 cup unsalted butter, cut in cubes

 2 cups golden raisins

1 1/2 cups buttermilk

1 large egg

1 1/2 tsp. baking soda

3 T. melted butter

Directions:

Preheat oven to 375 degrees. In a food processor combine flour, baking powder, salt and caraway seeds; pulse until combined. Add butter and pulse until dispersed evenly throughout flour mixture. Transfer mixture to a large bowl and stir in the golden raisins.

 

In 2 cup liquid measuring cup, combine the buttermilk, egg and baking soda; whisk until combined. Add liquid mixture to flour/raisin mixture. Dough will be very sticky.

 

Flour a board liberally. Divide dough in half and form into two rounded mound-type loaves, adding just enough flour to prevent sticking. Place bread mounds on parchment-lined baking sheet. Bake for 30 to 40 minutes or until lightly golden. Remove bread to a cooling rack and brush with melted butter. Serve warm or at room temperature.

Brie Toasts With Chardonnay-Soaked Golden Raisins ..... First, last or intermezzo?

Brie Toasts with Chardonnay-Soaked Raisins

Tradition, especially in Europe, calls for serving cheese after the meal. To serve as an appetizer, plate this to prevent dinner guest from over eating. People don't stop when it comes to cheese. Serve with a nice selection of olives. Pair with a chilled Chardonnay or other fruity white wine.

*

Ingredients:

1 1/2 cups water

1 cup chardonnay

1/4 cup plus 2 Tablespoons sugar

1 vanilla bean, split in half vertically

1 cup golden raisins

24 slices any double cream Brie

24 slices baguette cut 1/4 inch thick

4 Tablespoons unsalted butter, melted

***

Directions:

In a medium sized saucepan, combine the water, wine and sugar. Bring to a simmer over medium-high heat until the sugar is dissolved. Reduce heat to medium and simmer for 5 minutes. Turn off the heat. Scrape the insides of the vanilla bean. Add raisins. Let seep uncovered for 1 hour at room temperature. Refrigerate overnight.

***

Drain raisins, reserving liquid. Discard vanilla bean. Put liquid back in a saucepan and bring to a boil. Reduce to 1/3 cup, or until syrup turns a deep golden, 10 to 15 minutes. Watch carefully so syrup does not burn. If it starts to foam remove from heat. At this point the syrup is probably at the point of finished. The syrup will continue to thicken as it cools.and have a texture similar to a light maple syrup. Cool completely.

Preheat oven to 400 degrees. Brush butter on both sides of bread slices. Bake for 8 to 10 minutes, or until golden brown. Let cool completely. Put a slice of cheese on each toast. Sprinkle with a few raisins and drizzle syrup over the top. Makes 24 toasts.