Chewy Soft Oatmeal Cookies

Chewy Soft Oatmeal Cookies

This oatmeal cookie recipe makes perfect soft and chewy oatmeal cookies! They’re warmly spiced with cinnamon and filled with rich flavor from butter, brown sugar, and vanilla. And though I often make this recipe with raisins, it works well with a variety of mix-ins. Fold in walnuts, dried cranberries, or chocolate chips! Another reason to love this oatmeal cookie recipe? You don’t need a mixer to make it. The dough is easy to mix up with a spatula and basic pantry ingredients whenever a cookie craving strikes.Ingredients:
1 cup all-purpose flour, spooned and leveled*
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cinnamon
½ cup unsalted butter, melted**
¾ cup packed brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1½ cups whole rolled oats
¾ cup raisins or chocolate chips
½ cup chopped walnuts, optional

Directions:
Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. 

In a separate bowl, whisk together the melted butter, brown sugar, whole egg, egg yolk, and vanilla, whisking vigorously.

Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. Set the dough aside for 20 minutes while the oven preheats. 

(Note: If your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it'll firm up. If your dough is too crumbly, stir in 2 to 3 tablespoons water.)

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Use a 2-tablespoon cookie scoop to scoop the dough, heaping your scoops slightly to get 20 to 22 balls of dough. Roll lightly in barely damp hands to make them round. Spread out onto the prepared baking sheets and press down lightly on the tops of the dough balls.

Bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.

Notes
*Note: These cookies are fairly thick and puffy. If you prefer thinner cookies that spread more, use a scant cup of flour instead of a full cup. I find that cookies made with less flour need an extra minute in the oven.

**Butter substitution: Use melted coconut oil to make these cookies dairy-free.

Chili-Cheese "Jacket"

  Chilli-Cheese "Jackett"

The combo of chipotle paste, black garlic, tomato purée and jalapeño brine gives this chilli delicious depth – it tastes like it’s been slow cooked for hours, even though it’s ready before the spuds are done.

Ingredients:

4 baking potatoes
3 tbsp vegetable oil
1 onion, finely chopped
2 tsp cumin seeds
2 pounds ground beef  (12% fat)
1 tsp fine sea salt
2 tbsp chipotle paste
2 tbsp Black Garlic Paste
3 tbsp tomato purée
1/4 cup pickled jalapeños, chopped, 2 tbsp brine, plus extra jalapeños to serve
1 pinch/es sugar
15 ounce can black beans, drained and rinsed
15 ounce can chopped tomatoes
1/4 cup vintage Cheddar, grated
4 tbsp sour cream
½ pack coriander, leaves picked

Directions:
Preheat the oven to 425*F.  Wash the potatoes, dry well, then prick all over with a fork. Brush with 1 tbsp oil, place on a baking sheet, then sprinkle liberally with salt. Bake in the oven for 1 hour 15 minutes-1 hour 30 minutes, until crispy on the outside and soft in the middle.

Meanwhile (or about 35 minutes before the potatoes are ready), heat the remaining 2 tbsp oil in a large frying pan. Add the onion with a pinch of salt and fry over medium-low heat for 5 minutes. Add the cumin seeds, stir well, then add the ground beef and salt. Turn the heat up to medium-high and cook, stirring to break up the mince as you go, for 6-7 minutes until the meat is starting to brown.

Add the chipotle and black garlic pastes, tomato purée, jalapeño brine and sugar, stirring well to coat. Add the black beans and chopped jalapeños, stirring well again, then add the chopped tomatoes and 200ml water. Cover and cook over a medium heat for 8 minutes. Finally, remove the lid and cook for 5-7 minutes uncovered, stirring well, until the sauce has thickened. Season if needed.

When the potatoes are ready, cut a cross in the middle, open carefully, then sprinkle liberally with grated cheese. Return to the oven for 3-4 minutes until the cheese has melted. Serve topped with the hot chilli, a dollop of soured cream, a scattering of coriander leaves, more chopped jalapeños and some cracked black pepper.

Cook’s tip:  Make this veggie by replacing the beef mince with soya mince or a pouch of ready-cooked lentil

5out of 5 sta

Sesame And Miso Cookies

Sesame & Miso Cookies

Miso paste is so good in bakes, especially when white chocolate and tahini are in the mix.

Ingredients:
1 cup unsalted butter, softened
7/8 cup light muscovado sugar
1/3 cup caster sugar
2 tablespoons Tahini
2 tablespoons white miso paste
1 medium egg
1 medium egg whites
2 1/2 cups plain flour
1 tsp baking soda
½ tsp fine sea salt
¼ tsp ground cinnamon
1 1/8 cup white chocolate, roughly chopped
1/2 cup sesame seeds
Sea salt flakes, for sprinkling

Directions:

In a large bowl, use an electric hand mixer to beat together the butter and both sugars for 2-3 minutes until light (or use a stand mixer). Add the tahini, miso, whole egg and egg white and mix again until smooth. Sift in the flour, bicarbonate of soda, salt and cinnamon; mix again until just combined. Stir in the chocolate until combined. Cover the bowl and chill the dough for at least 2 hours but preferably overnight.

When ready to bake, preheat the oven to 375*F, and line 2 large baking sheets with baking parchment.  Scoop and roll the chilled cookie dough into even-sized balls, each weighing 2 ounces (Golf ball size.  Place the sesame seeds onto a tray or into a large shallow bowl and roll each in the seeds to coat.

Place 5-6 dough balls on each lined baking sheet, leaving plenty of space for them to spread during cooking. Slightly flatten each with your fingers, sprinkle with a pinch of sea salt flakes and bake for 16-18 minutes until golden.

Sharply tap the underside of the baking sheets on the work surface to slightly deflate the cookies. Allow to cool for 5 minutes on the sheets, then transfer to a cooling rack. Repeat with the remaining dough.

Cook’s tip:
To give the cookies neat edges, one at a time, upturn a glass or ramekin over the top of them. With a circular motion, swirl the hot/warm cookies against the inside edge of the glass or ramekin.

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

Slow-Roasted Lamb Shoulder And Root Vegetables & Gremolata

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

Olive Oil Cake With Candied Fennel

  

Olive Oil Cake With Candied Fennel

Fennel is the bulb vegetable with a very subtle licorice flavor.
Shannon Swindle is executive pastry chef of Italian restaurants Funke in Beverly Hills and Felix in Venice, and he’s probably got a recipe or a hundred in his back pocket when it comes to simple yet impressive desserts. This olive oil cake is one of them: lush, comforting and not too sweet. He’s tweaked the recipe over the years to come up with just the right amount of olive oil and crème fraîche (or sour cream) for the type of cake you can have with your coffee for breakfast or serve to guests for a special occasion. He bakes his cake in a large 10-inch cake pan that’s 3 inches high. You also could use 8- by 2-inch pans; just mind the baking time. Start checking it for doneness (the top will be firm) at 40 minutes. 

You can add whatever fruit is in season as garnish. In the fall he likes to make candied fennel. This recipe makes more candied fennel than you’ll need for the cake, 
but it keeps well. (The candied fennel recipe is also easily halved.)

Ingredients:
2 cups extra-virgin olive oil
500 grams (2 ½ cups) granulated sugar
2 teaspoons fine sea salt
3 lemons, zested
10 grams (1 ¾ teaspoons) baking soda
3 grams (¾ teaspoon) baking powder
5 eggs
400 grams (2 ¾ cups) all-purpose flour
500 grams (2 cups) crème fraîche or sour cream
Candied Fennel
3 fennel bulbs
2 cups water
400 grams (2 cups) granulated sugar
¼ teaspoon fine sea salt
1 ½ tablespoons lemon juice
½ teaspoon sambuca (optional)

Directions:
Heat the oven to 325 degrees. Spray a 10- by 3-inch cake pan with cooking spray and line the bottom with a circle of parchment paper. Set aside.

In a large bowl, whisk together the olive oil, sugar, salt, lemon zest, baking soda and baking powder. Add the eggs one at a time, whisking well after each addition. Mix in the flour until incorporated. Add the crème fraiche (or sour cream) and mix until just combined.

Pour the batter into the prepared cake pan. Bake in a conventional oven, or in a convection oven on low fan, until firm on top, about 1 hour 40 minutes. Cool completely before unmolding and slicing. Store wrapped well at room temperature for several days.

While the cake is baking, make the candied fennel. Remove any fennel tops and fronds and reserve for garnish or another use. Wash the bulbs well and peel off any discolored parts. Cut the bulbs in half and slice lengthwise about 1/16 of an inch thick on a mandolin.

Put the sliced fennel, water, sugar and salt in a heavy bottomed saucepan. Stir well and simmer gently over low heat until translucent, 30 to 45 minutes. 

Skim any foam that forms on the surface. Remove from the heat and add lemon juice and sambuca, if using. Cool to room temperature. Use immediately or store covered in the refrigerator for up to 2 weeks.

Barbaresco-Braised Beef With Cacao e Pepe Polenta

Barbaresco-Braised Beef With Cacao e Pepe Polenta

Give short ribs the luxury treatment by braising in a mix of savory vegetables and wine with strong character. When you want to go all out, we call for Barbaresco—its acidity and tannins are good at cutting through the richness of the ribs—but another full-flavored Italian red will also do.

Ingredients:
Braised Beef
5 lbs (2.27 kg) beef short ribs, for six pieces, each 2 × 4-inch
  (5 x 10-cm), or 12 pieces, each 1 × 4-inch (2.5 x 10-cm)
1 tbsp (15 mL) Diamond Crystal sea salt
2 tsp (10 mL) ground black pepper
1 tbsp (15 mL) extra virgin olive oil
3 carrots
3 leeks, white parts only, thinly sliced
3 celery stalks, finely chopped
2 tbsp (30 mL) tomato paste
2 cups (500 mL) Barbaresco red wine or medium- to full-bodied red 

   wine   

1 1/2 cups (375 mL) homemade or store-bought beef broth

6 fresh thyme sprigs, plus more to garnish
Cacio E Pepe Polenta
3 2/3 cups (900 mL) chicken broth
2 1/4 cups (560 mL) water
1 cup (250 mL) stone-ground cornmeal or polenta (not instant)
2 tbsp (30 mL) butter
1 cup (250 mL) freshly grated Pecorino Romano
1 tbsp (15 mL) freshly ground black pepper
1/4 tsp (1 mL) salt
Directions:
Preheat oven to 325°F (163°C).

Pat short ribs dry with a paper towel. Place in a large bowl. Sprinkle with 1 tbsp (15 mL) salt and 2 tsp (10 mL) pepper and rub to coat.

Heat oil in a very large, heavy-bottom oven-safe pot or Dutchoven set over medium-high heat. Working in two batches, brown the short ribs on all sides, 10 to 12 minutes per batch.

When first batch is done, use tongs to remove beef to one side of bowl with salt and pepper. Add uncooked beef to pan and repeat with second batch.

Meanwhile, cut carrots in half crosswise then lengthwise so you have six long pieces from each carrot. When beef-browning is done, remove pot from heat. Pour off fat, leaving about 3 tbsp (45 mL) in the pan.

Set pot over medium-low heat. Immediately add leeks and celery. Scrape up and stir in any brown bits from pot bottom. Sauté vegetables, stirring occasionally and incorporating brown bits as moisture releases from vegetables, until leeks and celery are softened, about 8 minutes. Stir in tomato paste.

Cook, stirring for 2 minutes, being careful not to burn. Stir in wine 

and broth. Add carrots and thyme.  Increase heat to medium-high and bring liquid to a boil.

Submerge short ribs in this mixture, placing them bone up if needed. Slowly braise in centre of preheated oven until very tender, about 

2 1/2 to 3 hours. Remove and discard thyme stems. If preparing this the same day you’re serving it, periodically use a spoon to skim off and discard fat from the broth as it braises (as the meat cooks, more 

fat will continue to.rise to the surface).

To prepare polenta, pour broth and water into a large saucepan or pot. Bring to a boil. Slowly stir in cornmeal. Reduce heat to medium-low. Whisk occasionally until polenta is thickened, about 55 to 65 minutes. Whisk more frequently toward the end, making sure to scrape bottom of pan. Stir in butter, Pecorino Romano, freshly ground black pepper and salt until evenly mixed.

Taste and season short ribs and polenta, if you like. Divide polenta, carrots and short ribs between six plates, spooning sauce overtop. Sprinkle with fresh thyme leaves. Serve warm.  Serves 6

Marinated Gigante Beans.

 

Marinated Gigante Beans

These marinated gigante beans are a delicious appetizer or lunch! Olive oil, sun-dried tomatoes, lemon, garlic, and herbs infuse them with savory flavor. This recipe is an easy, delicious kitchen staple. 

Gigante beans are Greek giant white beans with a delicious creamy texture. In this recipe, I marinate them in olive oil with sun-dried tomatoes, lemon, and herbs to infuse them with tangy, savory flavor. 

Ingredients:

3 cups cooked gigante beans, drained and rinsed

½ cup extra-virgin olive oil, plus more as needed
¼ cup fresh lemon juice
¼ cup chopped fresh parsley
¼ cup chopped sun-dried tomatoes, preferably oil-packed
2 garlic cloves, chopped
1 teaspoon lemon zest
1 teaspoon sea salt
Pinch red pepper flakes
Freshly ground black pepper

Directions:

In a large bowl, stir together the cooked gigante beans, olive oil, lemon juice, parsley, sun-dried tomatoes, garlic, lemon zest, salt, red pepper flakes, and several grinds of pepper. Add more olive oil as needed to coat the beans well.

Cover and refrigerate for at least 2 hours and preferably overnight. Season to taste and serve.

Store in an airtight container in the refrigerator for up to 5 days.

Baked Camembert With Garlic And Tarragon

Baked Camembert With 

Garlic And Tarragon

Oozing baked cheese is the perfect way to get a lunch started – with lots of crusty bread, crispy crackers or vegetable crudités for dipping in fondue-style.
Ingredients
2 tbsp clear honey
1 large clove garlic, crushed to a paste
1 tbsp white wine vinegar
½ tsp fennel seeds, plus extra to garnish
½ tsp fine sea salt
¼ x 3/4oz. pack tarragon
1 large unwaxed lemon, zest
8oz. pack baking Camembert
1 tbsp olive oil
1 tbsp pistachio kernels, roasted, to garnish (optional)
seeded crackers, crusty baguette or vegetable crudités, for dipping.
Directions:
Preheat the oven to 400ºF,  

In a small bowl, whisk together the honey, garlic, vinegar, ½ tsp finely crushed fennel seeds, salt, finely chopped tarragon leaves and most of the lemon zest.

Remove the cheese from its wooden tray and wrapper, then use a knife to score a cross-hatch diagonal pattern – cutting just over halfway through it. Using a spoon or knife, fill each slit generously with the garlic-herb honey.

Put the cheese back into its wooden tray (or use a ramekin), then drizzle over the oil. 

Place onto a baking sheet to capture any spillage, then bake for 13-15 minutes, or until the cheese is fully oozing in the middle.

Finely crush the pistachios, if using, and sprinkle over the cheese to garnish, with a pinch of fennel seeds and the remaining lemon zest. Serve immediately, with crackers, crusty baguette or vegetable crudités for dipping.

Cook’s tip
You can also do this with other cheeses such as Brie and Taleggio.

Bourbon, Vanilla Bean, and Brown Butter Crispy Rice Squares

Bourbon, Vanilla Bean, and 

Brown Butter Crispy Rice Squares

Dress up a childhood classic for the grown-up palate without turning on the oven! Vanilla bean and bourbon-infused brown butter transform the sweet marshmallow treat into a warm, 

mellow, adults-only delight that stores well and makes a 

wonderful addition to a holiday treat box.

Ingredients:
1/2 cup (125 mL) unsalted butter
2 tbsp + 1 1/2 tsp (30 + 7 mL) bourbon, divided
1 bag (455 g) regular marshmallows
2 tsp (10 mL) vanilla paste
3/4 tsp (4 mL) fine sea salt
8 cups (2 L) crispy rice cereal

Directions:
Line a 9 × 13-inch (23 × 32-cm) baking dish with parchment paper and set aside.

In a large pot, melt butter over medium heat, stirring often, until beginning to foam. Once foaming, stir continuously until butter smells sweet and nutty and turns golden brown, about 3 to 5 minutes.

Pour 2 tbsp (30 mL) bourbon into browned butter and continue stirring for 1 minute to cook off some of the alcohol.

Add marshmallows, stirring constantly, until almost melted and smooth. Working quickly, stir in vanilla paste, salt and remaining bourbon, and stir until mixture is smooth and creamy.

Reduce heat to low and immediately stir in cereal, stirring until fully combined.

With lightly buttered or damp hands, press mixture evenly into the prepared dish. Cool to room temperature, about 1 hour, before cutting into squares. Store at room temperature in a tightly sealed container for up to 1 week.     

Makes 12 large or 24 small squares

Apple Pie Bars With Cognac

Apple Pie Bars with Cognac

Skip pastry with these easy, rustic and perhaps superior apple pie bars.   The cooked down apples release their sugars into a mix of lemon juice and Cognac creating an elevated filling suited for celebrations rounded out with a crumbly topping.

Ingredients:

Cognac Kissed Apple Pie Filling

6 medium apples, a mix of tart and sweet, such as Gala and Granny Smith, about 907 g

2 tbsp (30 mL) all-purpose flour
1/3 cup (80 mL) granulated sugar
1/4 tsp (1 mL) fine sea salt
3/4 tsp (4 mL) cinnamon
4 tsp (20 mL) Cognac
1/2 tsp (2 mL) fresh lemon juice

Crumb Crust                      
1 large egg
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) almond extract
2 1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
13 tbsp (195 mL) cold, unsalted butter, cubed and returned to fridge

Directions:
Preheat oven to 375°F (191°C) and line a 9 × 9-inch (23 x 23-cm) square baking pan with parchment paper.

To make crust, in a small bowl, whisk the egg, and vanilla and almond extracts to combine and set in the fridge to chill.

To the bowl of a food processor fitted with the S-blade, add the flour, sugar and salt and pulse to combine. Sprinkle the cold, cubed butter overtop, secure the lid, and pulse again until the butter is dispersed throughout and the largest piece is smaller than a pea.

Remove the egg mixture from the fridge and pour it overtop of the flour mixture. Pulse one last time to combine. The dough should hold together when squeezed.

Remove 13/4 cups (425 mL) of the crust mixture into a bowl and transfer to the refrigerator.

Press the remaining dough into the bottom of the prepared pan, prick it with a fork and bake for 15 minutes. The edges will be lightly golden.

Meanwhile, prepare the apple pie filling. Peel, core and thinly slice apples. Place them in a large bowl and sprinkle with the flour, sugar, salt and cinnamon; toss to combine. In a small bowl, stir together the Cognac and lemon juice. Drizzle it over the apples and toss once more.

Spread the apples and the juices evenly overtop of the par-baked crust. Sprinkle with the reserved chilled crust mixture, breaking off bits so it resembles a crumble. Press down gently so crumble sticks lightly to the apples.

Bake for 15 minutes, then lower the oven temperature to 350°F (177°C)

10. Bake, rotating halfway through, for 50 minutes more, or until the topping is golden brown and the apples are soft. Remove from oven and allow it to cool to room temperature before serving. Serve alone, or with vanilla ice cream or whipped cream and a dusting of icing sugar. Leftover bars will keep in a tightly sealed container in the fridge for 3 to 4 days.
Makes 16 bars

Pecan, Date And Dried Cherry Bites

Pecan, Date and Dried Cherry Bites

Medjool dates and pecans form the base of these fudgy cubes, which are no-bake, healthy and delicious—a rare combination during the holidays. For the best possible texture, try to serve them fridge-cold.
Ingredients
14 oz (400 g) Medjool dates, about 20, pitted
1/2 cup (125 mL) dried cherries
1 1/4 cups (310 mL) chopped pecans, toasted, divided
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) fine sea salt
2 tbsp (30 mL) chia seeds

Directions:
Line a 5 x 8-inch (12 x 20-cm) loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.

Combine dates, cherries, 1 cup (250 mL) pecans, cinnamon and salt in a food processor and pulse until mixture is well combined and clumps together. Add chia and pulse until just combined. Scrape mixture into prepared pan, lay a piece of plastic wrap on top and press mixture into an even layer.

Finely chop remaining 1/4 cup (60 mL) pecans and sprinkle evenly overtop of date mixture, pressing down lightly to embed. 

Wrap pan in plastic wrap and place in the fridge for 4 hours or overnight—block should feel very solid. 

Use parchment to pull mixture out of pan and place on a cutting board. Cut block into 32 bite-size pieces. 

Transfer to an airtight container, using parchment between layers to keep pieces from sticking together. Refrigerate up to 2 weeks. Makes 32 pieces

Gluten-Free Holiday-Spiced Carrot Cakelets With Eggnog Frosting

Gluten-Free Holiday-Spiced 

Carrot Cakelets with Eggnog Frosting

These moist, gluten-free mini carrot cakes get all the holiday feels from fragrant baking spices and a cream cheese frosting flavoured with rum and nutmeg. Don’t be tempted to skip the little bit of coconut flour, as it’s vital for getting the right texture. (You can buy just a little bit at most bulk food stores.)
Ingredients:

Cakelets
1 1/2 cups (375 mL) superfine blanched almond flour
1 tbsp (15 mL) coconut flour
1 tsp (5 mL) fine sea salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) freshly ground nutmeg
1/8 tsp (0.5 mL) ground cloves
1 cup (250 mL) finely shredded carrots
3/4 cup (175 mL) packed dark brown sugar
2 eggs
1/4 cup (60 mL) canola oil
1/3 cup (80 mL) chopped walnuts, toasted
1/4 cup (60 mL) shredded unsweetened coconut
Frosting
1/2 cup (125 mL) Philadelphia-style cream cheese, at room
   temperature
1/4 cup (60 mL) unsalted butter, at room temperature
3 1/2 cups (875 mL) icing sugar
1 tbsp (15 mL) dark rum or heavy cream
1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish
Pinch fine sea salt

Directions: 

For the cakelets, preheat oven to 350°F (177°C).  Heavily grease a  

12-cup muffin tin (or fill with parchment paper
liners). You can add a circle of parchment to the base of each well
as extra insurance, if you’re so inclined.

Combine almond flour, coconut flour, salt, baking powder and
soda, ginger, cinnamon, nutmeg and cloves in a bowl and stir until
uniform. Set aside.

Place carrots on a paper towel–lined plate and top with another
paper towel, pressing down to absorb any extra moisture.

Combine brown sugar and eggs in a medium mixing bowl and
beat on high with an electric mixer until pale and thick, about
4 minutes. Working one at a time, add dry mixture, canola oil, carrots,
walnuts and coconut, gently folding to incorporate.

Divide batter between prepared wells. Bake until tops are nicely b
rowned and feel slightly springy when touched, 18 to 20 minutes. 

Cool for 5 minutes then run point of a thin knife around edges of each well and ease them out. Put cakelets top down on a wire rack to cool
completely.

For the frosting, combine cream cheese and butter in large mixing
bowl and beat with an electric mixer until completely smooth. Add
icing sugar and beat until combined. Add rum or cream, nutmeg and
salt. Beat until fully incorporated. Pipe or spread icing onto cooled
cakes and dust with a little fresh nutmeg.

Grein Free Honey Granola

                                        Grain Free Honey Granola

This baked granola is a nutrient-dense blend of raw nuts and seeds. It’s ideal for anti-inflammatory, gluten-free, fibre-rich, low-sugar and high-protein diets. There’s natural sweetness from the dates and the honey, which —alongside all of its other health benefits — is a source of antioxidants. Use local honey to infuse with the essence of the Sea to Sky.  Serves 16

Ingredients:
2 cups raw almonds, chopped
1 cup raw pecans, chopped
⅓ cup raw pumpkin seeds
⅓ cup raw sunflower seeds
¼ cup coconut oil, melted
¼ cup honey
1 teaspoon sea salt
½ teaspoon cinnamon
3 dates, pitted and chopped

Directions:
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine chopped nuts and whole seeds
(for smaller seed pieces, use a food processor to chop to desired size
or lay on a cutting board and break up with a chef’s knife).

Pour melted coconut oil over nuts and seeds, along with honey, sea
salt and cinnamon. Add dates and combine. Mix everything well and
spread on prepared baking sheet in a single layer.  Bake for 10 min.

Remove mixture from oven and give it a light stir, then bake for 
another 8 minutes or until nuts start to brown. 

Remove from oven and completely cool before breaking mixture into 

chunks. The longer the granola cools, the crunchier it gets.

Transfer to a glass jar with a lid and store at room temperature for up to a week. Serve with yogurt or enjoy on its own.

Heirloom Tomato Sandwich

                                                Heirloom Tomato Sandwich
When tomatoes are at their peak, you can always cut them into thick slices and enjoy them atop apiece of toast—with a drizzle of good olive oil and a generous pinch of flaky sea salt. (You should do this!) But when you really want to make a meal of it, this sandwich will elevate those slices of summer's sweetness into a sandwich of your dreams. Take it outside and enjoy!
Makes up to 4 sandwiches on classic sandwich bread or small sandwich rollsor makes 2 large deli-style sandwiches on larger deli rolls.
Ingredients:
10-12 oz green cabbage, shredded
4 cups packed de-stemmed kale leaves, very finely chopped
1/4 cup Honey-Mustard Vinaigrette (plus more as needed), recipe follows
fine sea salt
freshly ground black pepper
2-4 soft sandwich rolls or ciabatta rolls, cut in half, or 4-8 slices good-quality sourdough or multigrain bread
8-12 oz feta cheese (or nondairy alternative), sliced in 1/4-inch pieces (make sure to buy a block, not crumbled)
1 large avocado, pitted and cut into thin slices
2-3 heirloom tomatoes (depending on their size), cut in 1/4-inch-thick slices
Pickled Onions, recipe follows

Honey-Mustard Vinaigrette

1 tbsp plus 1 tsp Dijon mustard
1/4 cup apple cider vinegar
1/4 cup raw honey
2 tbsp extra virgin olive oil
1 1/4 tsp fine sea salt
1/2 tsp freshly ground black pepper

Pickled Onions

1/3 cup apple cider vinegar (or wine vinegar)
1/3 cup water
1 tsp sugar
1/2 tsp salt
1 large red onion, sliced to 1/4 inch

Directions:
Toss together the cabbage, kale and ¼ cup of vinaigrette to evenly combine. Season very lightly with salt and pepper, and add more dressing as needed to generously coat the slaw.

If you are using rolls, slice them open. If using sliced sandwich bread, toast it to ensure it can hold up the layers in this sandwich.
Evenly place the feta slices on the bottom half of each sandwich to evenly cover the bread, 2–3 ounces per sandwich.

Add avocado slices, spacing them slightly apart (about¼ of a large avocado per sandwich, or more if you wish). Top with tomato slices (cutting the slices in half if needed to fit the bread), overlapping them in places or stacking them. Give the tomatoes a modest sprinkle of salt.

Place pickled onions evenly over the tomatoes (I suggest being generous). Pile the dressed cabbage and kale slaw over the top. Close the sandwiches and use a serrated knife to carefully and cleanly slice each sandwich in half. Serve immediately or wrap tightly in parchment or other preferred wrap to take these sandwiches on the go.

NOTE: Adjust cuts and the quantities of ingredients for each layer to fit the type of bread that you are using and the number of sandwiches that you are making. Larger, deli-style rolls can accommodate more stacking. If you are using sliced bread, I recommend toasting it.

Honey-Mustard Vinaigrette: Whisk together the mustard, vinegar, honey, oil, salt andpepper in a small bowl or 2-cup liquid measure. Refrigerate,covered, for up to 2 weeks.

Pickled Onions: Combine the vinegar, water, sugar and salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves.

Stir in the onion and cook, stirring occasionally, for 2–3 minutes, until the onion just begins to soften.

Add additional water if needed, depending on how large your onion is.
Transfer the onions and liquid to a jar and let stand to cool. Cover tightly and refrigerate for up to 1 week.

Smoky Cheddar & Tomato Cornbread

                                           

               Smoky Cheddar & Tomato Cornbread

This rich, moist cornbread is the perfect side for BBQ ribs or brisket and slaw. You can use one large tomato or use a variety of heirlooms, 

a slice or two from each. Their size doesn’t matter as much as the combined weight. If you prefer to be outside (and who doesn’t!), cornbread can be baked over indirect heat on the grill with the lid closed. Simply maintain the temp as indicated for the oven method

and rotate your pan every 15 minutes.
Ingredients:
1 1/2 cups (375 mL) medium-grind cornmeal
1 1/2 cups (375 mL) all-purpose flour
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 tsp (5 mL) smoked paprika
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
2 tsp (10 mL) sugar
5 green onions
5 oz (140 g) coarsely grated smoked cheddar
2 eggs
1 cup (250 mL) sour cream or crème fraîche
3/4 cup (175 mL) milk or water
12 tbsp (180 mL, 1 1/2 sticks) unsalted butter, melted
1 1/4 lbs (565 g) heirloom tomatoes, sliced a scant 1/2-inch (1-cm) thick
Flaky sea salt to serve
Directions:
Preheat oven to 400°F (204°C). Butter a 10-inch (25-cm) cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, salt, pepper, paprika, baking powder, baking soda and sugar. Thinly slice white and light green parts of green onion. Add to dry ingredients along with cheddar and stir to combine. Reserve green onion tails.

In a second bowl, whisk together eggs, sour cream, milk and butter.

Pour over dry ingredients and stir until just combined. Scrape into prepared skillet and level. Top with overlapping slices of tomato leaving a 1-inch (2.5-cm) border all around.

Bake on centre rack for 45 to 50 minutes or until a toothpick inserted in centre comes out clean. Let stand 20 minutes.

Sprinkle top of cornbread with flaky salt and reserved green onion tails, thinly sliced. Cut into squares to serve.   Serves 6 to 8

Lamb Chops With Zucchini And Cumin.

Lamb Chops With Zucchini And Cumin

Lemongrass adds a minty, citrus-forward flavor to these quick-cooking lamb chops. The marinade also includes ginger, soy sauce, garlic, green chile and cumin, while mirin adds a touch of sweetness. Adapted from cookbook author Sonoko Sakai’s “Wafu Cooking,” the dish is an homage to Jingisukan, or the “Genghis Khan” barbecue dishes served in Hokkaido, Japan, where lamb has been raised since the late 19th century.

Marinate the lamb for as short as 10 minutes or as long as 10 hours; either way, the flavors clinging to the exterior of the meat are enhanced by a quick sear in a very hot pan. While the cooked lamb is resting, use the residual fat in the pan to cook a fresh, sturdy vegetable — in this case, hunks of zucchini. As the squash softens and browns, it will pick up the charred bits of the lamb and marinade left behind.

Ingredients
Servings: 2-4 (makes 6 to 8 lamb chops and 3 cups zucchini)
Two (3-inch) stalks fresh lemongrass, trimmed, dry outer layers discarded, minced
2 garlic cloves, minced or pressed
One (1-inch) piece fresh ginger, minced or finely grated
2 tablespoons soy sauce, preferably low-sodium
1 1/2 tablespoons mirin
1/2 serrano pepper, stemmed, seeded and minced (optional)
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
6 to 8 lamb ribs chops (1 1/2 pounds total), about 3/4 inch thick, patted dry
3 tablespoons high-heat cooking oil, such as vegetable or sunflower, divided
2 medium zucchini (1 pound total), coarsely chopped
2 limes, cut into wedges, for serving
Flaky sea salt, for serving (optional)

Directions:
In a large bowl, stir together the lemongrass, garlic, ginger, soy sauce, mirin, serrano, if using, cumin and black pepper until combined. Add the lamb and, using your hands, toss until well coated with the marinade. Add 1 tablespoon of the oil, toss again to coat and let marinate for 10 minutes, or cover and refrigerate for up to 10 hours. Allow the lamb to come to room temperature before cooking.
When you’re ready to cook, remove the lamb from the marinade and use a knife to scrape off any excess clinging to the meat, as it will burn during cooking. 

In a large (12-inch) cast-iron or carbon-steel skillet over high heat, heat the remaining 2 tablespoons of oil until shimmering. Working in batches as needed to prevent overcrowding, add the lamb chops, spacing them about 1 inch apart, and sear until well browned with a bit of char on the edges, 2 to 3 minutes. (A little smoke is okay, but if it gets to be too much, reduce the heat to medium-high.) 

Flip, and cook on the other side until browned and lightly charred, another 2 to 3 minutes. For medium-rare, an instant-read thermometer inserted into the thickest part of a chop away from the bone should read 130 degrees. Remove from the heat, transfer the lamb to a platter and cover loosely with foil to keep warm.

1. Return the skillet to medium heat. Add the zucchini to the skillet and sauté, stirring constantly, until browned all over with some blackened spots, 5 to 7 minutes, then remove from the heat. Uncover the lamb, and transfer the zucchini to the platter. Garnish with the lime wedges, sprinkle with flaky sea salt, if desired, and serve, family-style.
   
   Substitutions:
   If you can’t find fresh lemongrass, skip it. Prepared lemongrass paste is too finely ground for this recipe, and may burn during cooking.
   In addition to lime wedges, you could garnish the chops with fresh mint or cilantro.
   If you don’t have fresh ginger, use additional garlic. (It’s best not to use dried ginger here, as it will burn during cooking.)
   Mirin, 1 teaspoon granulated or light brown sugar.
   If you can’t find lamb rib chops, substitute lamb loin chops.
   No lamb?  Use pork chops; boneless, skinless chicken thighs; or slabs of extra-firm tofu, with adjustments to the cooking time.
   Zucchini, sliced carrots, chopped butternut squash, snap peas, corn on the cob or chopped kale.
   Limes, lemons.