Blackberry Super Sauce

                                                            

 Blackberry Super Sauce

The magic of this recipe lies in its versatility. Maybe you’ve got meat on the grill. Great—this brightens and deepens the experience. 

Perhaps you’re thinking of a fresh seasonal take on a mocktail or a mojito. Or you simply need to spice up some chicken. Either way, you’re equipped by building off the base in your chosen direction.

For Savory Applications Like BBQ Sauce

Ingredients:
¼ cup balsamic vinegar
3 tablespoons coconut aminos
¼ cup brown sugar
½ cup tomato paste
1 whole chipotle pepper
1 small can of hatch chilis or one roasted poblano
8 ounces fresh blackberries
3 cloves crushed garlic
¼ teaspoon cumin
1 tablespoon fresh minced ginger
1 tablespoon fresh thyme
Salt to taste

Directions: 

Make the sauce by combining the ingredients in a blender with 3/4 of the blackberries. Blend until blackberries are smooth.

Heat in a saucepan over medium for 10 minutes, stirring occasionally. Pop the remaining blackberries into the pan and cook for 3 more minutes or until mixture thickens a little. Allow to cool somewhat before using. Salt to taste.                          Edible Monterey

Cheddar and Rosemary Butter Cake With Roasted Grapes And Burnt Honey

Cheddar and Rosemary Butter Cake

With Roasted Grapes And Burnt Honey

A lighter-textured cousin of pound cake, this butter cake blurs the line between sweet and savoury with sharp cheese and piney rosemary. A garnish of sweet grapes and richly caramelized honey take it to 

another level. If you feel like gilding the lily, add a scoop of vanilla 

ice cream.
Ingredients:
1 cup (250 mL) honey
1/4 cup (60 mL) water
1/2 cup (125 mL) unsalted butter, at room temperature, plus more for greasing pan
1/2 cup (125 mL) sugar
1/2 tsp (2 mL) kosher salt or 1/4 tsp (1 mL) table salt
2 eggs, at room temperature
1 cup (250 mL) self-raising cake and pastry flour
1 cup (250 mL) grated cheddar cheese, divided
1 tbsp (15 mL) finely chopped rosemary
6 cups (1.5 L) red seedless grapes
2 tsp (10 mL) extra virgin olive oil
1 tsp (5 mL) balsamic vinegar

Directions:
Heat honey in a small saucepan over high. When it comes to a boil, reduce heat to medium. Cook until honey is deep brown in colour, 4 to 5 minutes. Remove pot from heat and very carefully add water—it will bubble up vigorously. Once bubbling stops, gently stir. Set aside until ready to serve.

Preheat oven to 350°F (177°C). Grease a 4 1/2 × 8 1/2-inch (11 × 21-cm) loaf tin with butter.

Place 1/2 cup (125 mL) butter, sugar and salt in bowl of a stand mixer fitted with paddle. Cream on medium-low speed until smooth, about 3 minutes. Raise speed to medium. Add eggs, one at a time, waiting until first is fully incorporated before adding second. Raise speed to medium-high for 30 seconds— mixture should lighten in color. Turn off mixer and scrape down sides of bowl with spatula.


On low speed, gradually add flour and mix until just combined. Remove bowl from mixer and gently fold in 3/4 cup (175 mL) grated cheese and rosemary.

Transfer batter to prepared pan. Sprinkle remaining 1/4 cup (60 mL) cheese overtop. Place pan on a baking tray. Bake on middle rack until toothpick inserted in centre comes out clean, 35 to 40 minutes. Cool cake for 10 minutes then remove from pan and transfer to a wire rack to cool for 30 minutes.

While cake is cooling, raise oven to 450°F (232°C).
Place grapes on a parchment-lined baking sheet. Toss with olive oil. Roast until grapes brown lightly and skins begin to burst, about 20 minutes. Remove from oven, transfer grapes to a bowl and stir in vinegar. Set aside until ready to serve.

To serve, slice cake into 3/4‑inch (2-cm) thick slices. Place two slices in centre of each plate and top with roasted grapes. Drizzle each plate with the burnt honey and serve immediately. Serves 6-8

Lentil Meatloaf ~. Vegan

                                                    

Vegan Lentil Meatloaf

This hearty Vegan Lentil Meatloaf recipe is full of flavor and succulent texture. Lentils and quinoa pack it with plant protein, delivering a wholesome and satisfying meal. Gluten-free!   Don't let the idea Vegan fool you.  If you are a meat lover you will not believe something that tastes this good is not prime beef!
Ingredients:

1/2 cup lentils, green or brown
1/2 cup quinoa
2 1/2 cups or vegetable broth or water

3 lage garlic cloves
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
3 tablespoon ground flax seed
1 cup walnuts, toasted and chopped
1 tablespoon EVOO

1 cup carrots, grated
1 medium onion, diced small

2 celery stalks, diced small,
2 tablespoons tomato paste
1 1/2 tablespoons soy sauce
1 tablespoon mustard, dijon or stone ground
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper
1/4 cup fresh parsley
2 tablespoons fresh rosemary
1/2 to 1 teaspoon salt, adjust to taste
Directions:

Cook the lentils and quinoa. Add lentils and water to a pot and bring to a boil, turn down and simmer for 5 minutes. Add quinoa, garlic cloves, bay leaf, thyme, sage and salt. Cover with a lid for 20 minutes until lentils are soft and liquid is absorbed. Add flax seeds while still hot, thoroughly mixing in and smashing the garlic cloves into the mixture, and roughly mashing the lentils.

Toast the walnuts at 325 for 8-10 minutes or until they smell toasty, cool and chop fine but with some texture. You can use a food processor to pulse until you achieve a coarse texture.

Sauté  the veggies. Sauté  carrots, onion, and celery in olive oil for 5 minutes until soft.

Combine the lentil loaf. In a large bowl, mix tomato paste, soy sauce, Dijon mustard, balsamic vinegar, black pepper, parsley, rosemary, and salt until thoroughly combined. Add in the toasted, chopped walnuts, sauteed veggies, and lentil mixture.

Make the glaze. In a small bowl, mix tomato paste, water, balsamic vinegar, maple syrup, sriracha, onion powder, and salt. Whisk until smooth.

Assemble. Line a 9×5-inch loaf pan with parchment paper (extending a few inches over the edge of the pan) and oil the uncovered sides. Spread a few tablespoons of glaze on the bottom. Firmly press the lentil mixture into the pan to help it stick together. 

Tip: You can prepare this stage up to 2 days in advance, the flavors really marry and improve if left to sit overnight, it will also stick together better. Before baking spread the remaining glaze evenly over the top of the loaf.

Bake in a preheated oven at 375°F for 20 minutes covered and 15 minutes uncovered. Let rest for at least 15 minutes before removing from the pan. See tips in notes.

Notes
Tips for removing from the pan- Allowing the parchment to extend a few inches on each side makes it easier to lift the loaf from the pan. It’s helpful to have someone assist you, with two hands on each side to distribute the weight evenly, preventing the loaf from buckling in the middle. Once the loaf is on the serving platter the parchment will come out from underneath with some gentle tugging.

You can also bake this in an 8×8 Pyrex dish and serve squares from the dish.

Lentils- Brown or green lentils cook fairly quickly and break down slightly, helping this vegan meatloaf hold together.

Storing leftovers– Cool the meatloaf to room temperature, wrap it, and refrigerate for up to 5 days.To freeze- Wrap cooled meatloaf in a freezer-safe container or bag and freeze for up to 3 months, whole or sliced. Thaw overnight in the refrigerator. To reheat- Heat the loaf or slices in the oven at 350ºF until internal temp reaches 145F

Make it Ahead– You can pre-assemble the vegan meatloaf up to 2 days ahead and store it in the refrigerator. Bring to room temp before baking.

Best Black Bean Burger. Vegan

Best Black Bean Burger

A vegan burger loaded with protein and flavor and so easy to make.
Ingredients
3 cups black beans, cooked, drained and rinsed
⅓ cup medium yellow onion, grated
2 garlic cloves, minced
2 canned chipotle peppers
in adobo sauce, diced
2 Tbsp adobo sauce
1 Tbsp tamari
1 Tbsp balsamic vinegar
1 tsp ground cumin
½ tsp sea salt
½ tsp freshly ground black pepper
1 large egg, beaten
1 cup panko
Extra-virgin olive oil, for brushing
Hamburger buns, for serving
Desired fixings, for serving

Directions:
In a large bowl, combine the beans, onion, garlic, chipotle peppers, adobo sauce, tamari, vinegar, cumin, salt and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Fold in the panko.

Use your hands to form the mixture into 6 patties. The mixture should be cohesive and a little wet. If it’s too wet to handle, refrigerate for 20 minutes to firm up or mash the beans a bit more.

Heat a cast-iron skillet over medium heat. Brush with a little oil and cook the burgers for about 5 minutes per side, until charred on both sides, turning the heat down as necessary. Alternatively, preheat an outdoor grill to 400 F. Lightly brush the patties with olive oil, prepare the grill with cooking spray and grill for 8 minutes on the first side and 4 minutes on the second side. Serve with hamburger buns and desired fixings. Makes 6 servings.

Tip   For a vegan version, instead of the egg use 1 Tbsp ground flaxseed mixed with 2½ Tbsp warm water that has been set aside and thickened for 5 minutes. Increase burger cooking time by 2 minutes, if grilling.

Pork Tenderloin With Passion-Fruit Glaze

     

Pork Tenderloin With Passion-Fruit Glaze

A perfect sauce to bring out the sweetness of the pork. It is also good with veal chops and chicken. Fresh passion-fruit is available at many grocery stores.
Ingredients:
1 tsp (5 mL) ground fennel
1 tsp (5 mL) ground coriander
¼ tsp (1 mL) cinnamon
Salt and freshly ground pepper
1 lb (500 g) pork tenderloin
2 tbsp (30 mL) olive oil
Pulp of 1 passion-fruit
⅓ cup (80 mL) late harvest Vidal
1 cup (250 mL) chicken stock
Pinch red pepper flakes
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) brown sugar
Garnish
2 tsp (10 mL) chopped fresh parsley

Directions:
Combine fennel, coriander and cinnamon. Season with salt and pepper. Sprinkle spice mixture over pork. 

Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Sear pork on all sides until browned, about 2 minutes a side. Remove pork to a plate.

Add passion-fruit pulp, late harvest Vidal, stock, pepper flakes, vinegar and sugar. Bring to a boil and return pork to pan. Reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 12 minutes, or until a touch of pink is left in the centre.

Remove pork and let rest 5 minutes.

Bring liquid in pan to a boil, then reduce heat to low and simmer for 5 to 7 minutes, or until thickened.

Slice pork and drizzle with sauce. Garnish with chopped parsley. Serve with rice and beans or wild rice.
Serves 4

TIP:    xsxa

Lentil Bolognese ~ Vegatarian

 

Lentil Bolognese

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.  Recipe from "Feasting At Home"
Ingredients:
2 tablespoons olive oil
1 large onion, diced
1 1/2 cup carrots, small diced
1 1/2 cups celery diced
4–6 cloves garlic, rough chopped
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili flakes- optional
1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian herbs)
1/3 cup tomato paste
Generous splash red wine (optional) 1/4 cup-ish
1 1/4 cup black caviar lentils (or other small lentils- see notes)
3 medium tomatoes, diced with juices (or sub a 14-ounce can of diced tomatoes or crushed tomatoes)
3 1/2 cups veggie stock or broth (or sub water plus 2-3 boullion cubes)
3/4 cup hemp hearts, or ground toasted walnuts or pecans
2 teaspoons balsamic vinegar

Directions:
Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Saute 7-8 minutes, stirring.

Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.

Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Uncover.

Continue cooking uncovered until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta.

Serve this tossed with your favorite pasta or serve it over this creamy polenta or this Instant Pot Polenta. Sprinkle with optional pecorino cheese… or try this Vegan Cheesy Sprinkle!
Notes:

If using hemp- use the shelled soft “hearts”- not the whole seeds ( these will be gritty).

If your veggie broth is bland or your bolognese is bland, you can intensify the depth here by adding a tiny splash of soy sauce, or miso paste mixed with a little water, or a little veggie stock bouillon paste.

Feel free to sub-French Green Lentils or Split Red lentils

This can be made ahead and will keep up to 4 days in the fridge.

Dumplings In Hunter's Sauce ~ Knodel mit JagersoBe

Knödel mit Jägersoße (Dumplings in a hunter's sauce)

It's still potato season and I still have a lot to work through! Germans have a lot of varieties of dumplings that go by many names depending on the region. These are made with mashed potatoes and a mushroom cream sauce. Simple but filling.

Ingredients:

Dumplings:

2 1/2 pounds starchy potatoes (Russet or white potatoes)

4 slices of stale crusty bread

2 tablespoons butter (more in needed)

1 tablespoon starch

2 eggs

1 teaspoon salt and pepper.

JagersoBe:

2 pounds mushrooms

1 shallot

2 cloves garlic

Salt and Pepper to taste

Thyme, 

Balsamic Vinegar to taste

Tablespoon tomato paste

1 to 2 Tablespoons flour 

Stock or water

Cream

Directions:

Boil 2.5 lbs of starchy potatoes until fork tender. Peel the skins off and put through a potato ricer (or mash until smooth) and cool completely. 

Cut 4 slices crusty, stale bread into cubes and fry in a little butter to make croutons. 

Mix into the potatoes 1 Tablespoon corn/potato starch, 2 eggs, 1 tsp salt and pepper. 

Form into a small tennis ball, add a crouton into the middle, boil 15-20 minutes. 

Remove and serve with Jägersoße.

Jägersoße.

Dice 2lbs mushrooms, 1 shallot, and 2 cloves of garlic. Cook in butter for 10 minutes. 

Add salt, pepper, thyme, and balsamic vinegar to taste. May add tbsp of tomato paste as well. 

Add 1-2 tbsp flour and cook for a few minutes. 

Add stock or water and cook until sauce forms. May add a bit of cream as well.

Caramelized Five Onion Dip

 Caramelized Five Onion Dip

Classic French onion dip gets a new twist with creamy Greek yogurt, five kinds of alliums and crispy onions on top. A little brown sugar lends the perfect amount of sweetness to offset the tanginess of the yogurt. Serve with tortilla chips or crinkle-cut potato chips.

Ingredients:
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) unsalted butter
2 large shallots, halved, thinly sliced
1 large sweet onion, halved, thinly sliced
1 medium red onion, halved, thinly sliced
1 medium yellow onion, halved, thinly sliced
Salt and freshly ground pepper to taste
2 tbsp (30 mL) packed light brown sugar
1 tbsp (15 mL) good-quality balsamic vinegar
1 clove garlic, grated on rasp
2 cups (500 mL) full-fat plain Greek yogurt
3 tbsp (45 mL) mayonnaise
1 green onion, green part only, cut into julienne
Crispy onions to garnish

Directions:
In a large frying pan, heat olive oil and butter over medium heat. Add shallots, sweet onion, red onion, yellow onion, salt and pepper. Cook, stirring often, until onions begin to soften, about 10 minutes. Reduce heat to medium-low. Cook, stirring occasionally and adjusting heat as necessary, until onions are caramelized, 30 to 35 minutes. Stir in the sugar, balsamic and garlic. Cook for 2 minutes. Transfer to a plate. Cool completely.

In a medium mixing bowl, whisk yogurt and mayo until well combined. Fold in cooled onions. Season with salt and pepper. Transfer to an airtight container. Cover and refrigerate at least 30 minutes and up to 5 days.

When ready to serve, place green onion in a small bowl of ice water for 15 minutes. Drain and pat dry with paper towel. Transfer dip to a shallow serving bowl. Sprinkle with crispy onions and green onion curls. Serve immediately.   Serves 6 to 8

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

St. Louis Smoked Blackberry Ribs

A James Beard Award Winning Recipe:

Blackberry Glazed Smoked St. Louis Style Ribs

Chris Lilly shares his award-winning recipe for the most flavorful and succulent ribs in the world.
Ingredients
Ribs:
2 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon garlic salt
1 1/2 teaspoons onion salt
1 1/2 teaspoons chile powder
3/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon cumin
2 slabs St. Louis-cut spareribs, back membrane removed
1 cup pineapple juice
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons minced garlic
Big Bob’s Blackberry Barbeque Sauce:
1 1/2 cup Big Bob Gibson Championship Red Sauce (or other favorite barbeque sauce)
1/4 cup honey
1/4 cup blackberry jam

Directions:
Preheat an outdoor grill (preferably charcoal) to 250ºF. Mix together the brown sugar, paprika, garlic salt, onion salt, chili powder, black pepper, cayenne, oregano, and cumin. Reserve 1 tablespoon for later use. Generously apply rub to the front and back of both slabs of ribs, pressing firmly to make sure all the rub adheres. Cook ribs meat-side 
up on the grill away from direct flames for 2 1/2 hours.

Mix together the pineapple juice, reserved dry rub, balsamic vinegar, and garlic. Transfer ribs from the grill to large double-aluminum foil squares and pour the liquid seasoning over each slab. Tightly wrap and seal the aluminum foil around the ribs and place back on the grill for another hour.

Combine the barbeque sauce, honey, and blackberry jam. Remove ribs from grill, unwrap, and discard foil. Brush the barbeque sauce on both sides and return ribs to the grill until the sauce caramelizes, about 15 minutes.                                                                  Yield  8 servings

Caramelized Onion Phyllo Tarts

 Caramelized Onion Phyllo Tarts

These rich, appetizer-size tarts make elegant canapés or, when served alongside a green salad, a pretty summer sit-down appetizer for four or six people. Refrigerating the tarts makes the pastry soggy, so store them at room temperature and serve within a couple of hours of baking.Use a mini-muffin pan with cups that hold 2 to 3 tbsp (25 to 45 mL).  Makes 12 Tarts

Ingredients:

Filling
1 tbsp (15 mL) butter
1 tbsp (15 mL) olive oil
2 large red onions, thinly sliced
1 tsp (5 mL) granulated sugar
1⁄2 tsp (2 mL) salt
1 tsp (5 mL) balsamic vinegar
Freshly ground black pepper
2 eggs
1⁄4 cup (50 mL) whipping cream

Phyllo Tart Shells
2 tbsp (25 mL) butter
2 tbsp (25 mL) finely grated Parmesan cheese
1⁄2 tsp (2 mL) dried thyme
1⁄4 tsp (1 mL) freshly ground black pepper
2 sheets (each 13 x 13 inches/33 x 33 cm) frozen phyllo pastry, thawed

Directions:

For filling, heat butter and oil in a large skillet over medium-high heat.Add onions, sugar and salt; cook, stirring, for 3 to 5 minutes until onions start to release some of their moisture.

2. Reduce heat to medium; cook, stirring occasionally, for about 40 minutes until onions are very tender, browned and sticky. Remove skillet from heat; stir in balsamic vinegar. Taste and add pepper and more salt if necessary. Let cool completely.

3. With a fork, beat eggs and cream into onions until well combined; set aside.

4. For phyllo tart shells, clarify butter by melting it in a small saucepan over medium-low heat. Carefully skim off any scum, then pour butter into a small bowl, leaving any milky residue behind in sauce pan.

5. Preheat the oven to 350°F (180°C).

6. In a separate small bowl, stir together Parmesan cheese, thyme and pepper.

7. Lay 1 sheet of phyllo on work surface; brush with half the clarified butter.Sprinkle evenly with Parmesan mixture. Lay second sheet of phyllo over first; brush with remaining butter.Cut stacked phyllo into 12 even-size rectangles.

8. Carefully fit 1 phyllo rectangle into each of 12 cups of a lightly buttered mini-muffin pan. Spoon onion filling into phyllo tart shells, filling each generously.Bake for 16 to 18 minutes, until pastry is golden and crisp and filling is bubbly. Let tarts cool in pan for 5 minutes; remove tarts and serve warm or at room temperature.

Makes 12 tarts

 

Roasted Brussels Sprouts with Toasted Hazelnuts

Ingredients:

1 pound brussels sprouts

Olive oil

1 teasspoon garlic powder

Red onion

Salt

Fresh ground pepper

Red onion

Bsalmic Vinegar or Pomegranate Molasses

Lemon Juice

Directions:

Cover a sheet pan with nonstick foil and place in the middle rack of the oven. Heat the oven, with the pan in it, to 500 degrees F.

Meanwhile, toss the Brussels sprouts in a large bowl with the olive oil, garlic powder, big pinch of salt and a few grinds of black pepper. I don't toss the onion here because the wedges are delicate and will fall apart.

When the oven is heated, remove the sheet pan and quickly spread the Brussels sprouts out on it, turning them face down. Tuck in the red onion.

Reduce the oven temperature to 450 and roast the sprouts until they are bright green, with deep golden brown and some burnished spots, about 12-15 minutes.

Drizzle the brussels sprouts and onions all over with more olive oil, mulberry/pomegranate molasses/balsamic or honey and lemon juice. 

Toss on the sheet pan to coat. Taste and adjust seasonings as needed. Finish with the hazelnuts and serve immediately.

Mustard Glazed Standing Rib Roast With Pinot Noir, Balsamic Sauce

 

Mustard Glazed Standing Rib Roast 

with Pinot Noir, Balsamic Sauce

The secret to a great rib roast is to buy great meat. Look for marbled aged meat, Triple-A prime Canadian or Angus beef. Have the butcher remove the chine bone. For easier carving, remove meat from the rib bones and tie it back on. When serving, cut the strings, remove the meat, slice it down and add a bone to bone lovers' plates.

Ingredients:

1/2 cup (125 mL) Dijon mustard
2 tbsp (25 mL) olive oil
4 cloves garlic, chopped
2 tbsp (25 mL) chopped parsley
1 tbsp (15 mL) coarsely ground black pepper
2 tbsp (25 mL) soy sauce
2 tbsp (25 mL) chopped fresh rosemary or thyme or 
    2 tsp (10 mL) dried
1 8 lb (3.5 kg) standing rib roast

Sauce
1/4 cup (50 mL) butter
1 cup (250 mL) coarsely chopped shallots
1/2 cup (125 mL) coarsely chopped carrots
1/2 cup (125 mL) coarsely chopped celery
1/4 cup (50 mL) sliced garlic 
1 750 mL bottle Pinot Noir
1/4 cup (50 mL) balsamic vinegar
4 cups (1 L) beef or chicken stock
2 tbsp (25 mL) tomato paste 
4 parsley stalks
Pinch dried thyme
1 bay leaf

Directions:

Combine mustard, olive oil, garlic, parsley, pepper, soy sauce and thyme in a bowl. Brush over roast. Let sit for 2 hours or overnight refrigerated.

Preheat oven to 450°F (230°C). Turn on broiler. Place roast, fat side up, on rack in roasting pan and broil about 4 minutes or until top is brown. Turn off broiler and continue to bake at 450°F (230°C) for 30 minutes.

Reduce heat to 350°F (180°C) and bake 2 hours longer for medium-rare or until desired degree of doneness. Remove roast to carving board and let rest for 10 minutes. Cut strings and remove from bones. Carve down into thin slices. Serve with sauce.

While roast is cooking, add butter to pot on medium heat. Add shallots, carrots, celery and garlic and cook until they are brown on the edges, about 7 minutes. Add wine and vinegar and bring to boil. Boil 20 minutes or until wine is reduced by two-thirds. Add stock, tomato paste, parsley, thyme and bay leaf. Bring to boil and simmer for 20 to 30 minutes or until slightly thickened. Strain, pressing down on solids and return to pot. Reheat when needed.

Serves 8

Marinara Sauce

Marinara Sauce *****

Ingredients:
2 tablespoons extra-virgin olive oil
⅓ cup finely minced shallot
2 large garlic cloves, finely minced
1/2 teaspoon sea salt
Freshly ground black pepper
1 (28-ounce) can crushed tomatoes
2 teaspoons balsamic vinegar
1/4 teaspoon cane sugar
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes

Directions:
Making this homemade marinara sauce is simple! Here’s what you need to do:
First, sauté finely chopped shallot and garlic in a small saucepan with olive oil, salt, and pepper until they become soft and translucent.

Then, simmer the sauce. Add 28 ounces of crushed tomatoes and their juices, balsamic vinegar, dried oregano, red pepper flakes, and a dash of cane sugar. Cover the sauce and simmer over low heat for 20 minutes, until thickened.                    *****

Finally, enjoy! Here are some of my favorite ways to use this simple
homemade marinara sauce:
Spoon it over pasta, zucchini noodles, or spaghetti squash with fresh   basil leaves and a shower of grated Parmesan cheese.
Bake it into eggplant Parmesan, baked ziti, or lasagna.
Blend it into a creamy sauce for pasta pomodoro.
Sub it in for pizza sauce on any homemade pizza.
Use it as spaghetti sauce with cooked pasta and vegan meatballs, or
make meatball sandwiches!

Mushroom Wellington ~ Vegan

Mushroom Wellington

Ingredients:
Mushroom Filling
4 large portobello mushrooms, each about 3 inches wide (8 to 10 ounces total)
½ cup plus 5 tablespoons olive oil
Kosher salt and black pepper
2 pounds mixed mushrooms, such as shiitake, oyster and cremini
4 shallots, finely chopped (about 1 packed cup)
6 garlic cloves, finely chopped
2 tablespoons finely chopped fresh rosemary
⅓ cup port, or 1 to 2 tablespoons good-quality aged balsamic vinegar
2 tablespoons soy sauce
1 tablespoon fresh thyme leaves
1 cup finely chopped toasted walnuts (about 4 ounces)
Ice, for cooling
Onions:
3 tablespoons unsalted butter
2 medium yellow onions (about 1 pound), peeled and cut into 1/4-inch rounds
¾ teaspoon light or dark brown sugar
1 ¼ teaspoons kosher salt
¾ teaspoon black pepper
1 cup apple cider or apple juice
1 tablespoon good-quality aged balsamic vinegar (optional)
For Assembling
All-purpose flour, for dusting
1 (14-ounce) package puff pastry
1 large egg, beaten
Port Reduction:  optional
2 tablespoons olive oil
1 large shallot, minced
2 garlic cloves, minced
2 teaspoons whole black peppercorns
1 ½ cups good-quality port
1 ½ cups vegetable stock
3 fresh thyme sprigs
3 tablespoons unsalted butter
Kosher salt and black pepper

 Directions:

Wipe the portobello mushrooms clean using barely moistened paper towels. Remove the stems, then slice off the excess mushroom rim that curls over the gills. (You are making sure the stem side has a flat surface so it will sear properly.) Reserve the stems and scraps for use in Step 2. Brush the portobello mushroom caps on both sides with 3 tablespoons olive oil and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large (12-inch) nonstick skillet over medium-high and cook the mushrooms, gill-side down, until caramelized, 4 to 5 minutes, then flip and cook until softened, about 4 more minutes. Transfer to a wire rack, gill-side down, to cool.

Prepare the mushroom filling: Separate and reserve any mushroom stems. Roughly chop about two-thirds of the mixed mushrooms, then working in batches, transfer the roughly chopped mushrooms to a food processor and pulse until chopped into small pieces. (They should range from 1/4 inch to 1/2 inch in size.) Transfer the chopped mushrooms to a large bowl. By hand, finely chop the remaining mixed mushrooms and stems and the reserved portobello mushroom stems and trimmings into 1/4-inch pieces; add them to the large bowl. 

(Chopping most of the mixed mushrooms in the food processor will save you some time, but you’ll want to chop some by hand for texture.)
Prepare an ice bath in a large bowl. (You’ll use this to quickly cool the cooked mushrooms in Step 4. If preparing in advance, you can simply let the mixture cool to room temperature, then refrigerate.) Wipe out the skillet. Working in two batches, warm 1/4 cup olive oil over medium-high heat. Add about half the mushrooms, shallots, garlic and rosemary, and season lightly with salt and generously with pepper. (You’ll add soy sauce later, so avoid overseasoning at this stage.) 

Cook, stirring occasionally, until caramelized and tender, about 10 minutes. Transfer to a medium bowl and repeat with the remaining 1/4 cup oil and the remaining mushrooms, shallots, garlic and rosemary.
Once the second batch of chopped mushrooms is cooked and caramelized, return the first batch to the skillet. Add the port, soy sauce and thyme leaves and cook over medium-high, stirring occasionally, until the liquid evaporates, 3 to 5 minutes. (If using balsamic vinegar instead of port, reduce the cook time to 1 to 2 minutes.) Transfer the mushroom mixture back to the medium bowl and stir in the walnuts. Set the bowl over the prepared ice bath to cool, stirring occasionally, at least 20 minutes.

Prepare the cider-caramelized onions: Wipe out the skillet, then melt the butter over medium heat. Add the onions, sprinkle with the sugar, salt and pepper, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the cider and cook, stirring every few minutes, until the liquid evaporates and the onions are caramelized, about 15 minutes. Stir in the vinegar, if using, then transfer to a bowl to cool.
Heat the oven to 400 degrees. Place a large piece of parchment paper on your work surface and lightly dust it with flour. Unfold your thawed puff pastry and set it on the parchment. Using a lightly floured rolling pin, roll the pastry out into a 13-by-16-inch rectangle. 

Transfer the parchment paper and puff pastry to a large sheet pan. Rotate the sheet pan, if needed, so that one of the 16-inch sides is closest to you. Arrange half the cooked mushroom mixture in a strip in the center of the puff pastry (it should be about 4-by-10 inches), leaving a 1½-inch border at the ends. 

Arrange the caramelized onions in a single, 3-inch-wide strip on top of the mushroom mixture, leaving about ½ inch of the mushrooms exposed on both sides. Lay the portobello mushrooms on top of the onions in a single line, stem-side down. (If the portobellos are too large to all fit in a row, square off edges so the cut sides lay snugly without overlapping.) Spoon the remaining mushroom mixture on top of the filling, covering the portobello mushrooms, then gently pack the mushroom mixture to form an even layer on top. (You can shape this the same way you might shape a freeform meatloaf.)

To assemble, lift one side of the puff pastry over the mushroom filling to almost completely cover it. Brush the surface of the puff pastry covering the mushrooms with the beaten egg. Lift the remaining puff pastry flap over the egg-washed puff pastry, gently stretching it if need be to create a second layer of puff pastry on top, then gently press the top layer of pastry onto the lower layer using your fingertips to seal. Brush the insides of the short ends of the puff pastry and press to seal. Trim any parchment paper that extends beyond the sheet pan.

Brush the exposed puff pastry on top with the remaining beaten egg. Decorate the top of the puff pastry as you like: Create a cross-hatch pattern by gently slicing through only the top layer of puff pastry in parallel lines, then cutting parallel lines in another direction. (Apply very little pressure, as you only want to cut through the top layer of puff pastry, not the second layer.) You can also slice small decorative vents in the puff pastry (be sure to slice all the way through both layers of puff pastry), or top with additional strips or shapes made from egg-washed puff pastry.

Transfer to the middle rack in the oven and bake until puff pastry is deep golden and flaky, 45 to 50 minutes. Let cool slightly on the baking sheet, about 10 minutes.

While the Wellington bakes, prepare the optional port reduction: In a medium saucepan, heat the oil over medium. Add the shallot, garlic and peppercorns, and cook, stirring occasionally, until softened, about 3 minutes. Add the port, stock and thyme, and cook over medium-high until the sauce is thick enough to coat the back of a spoon, 25 to 30 minutes. Strain the sauce, discarding the solids. (You should have about 1/2 cup sauce.) Cover and set aside until ready to serve. When ready to serve, warm the sauce over medium. Once warmed, whisk in the butter, season to taste with salt and pepper and serve.

To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.

Fig And Cheese Toasts

Fig and Cheese Toasts

Ingredients:

1 (1 pound loaf country bread, halved and sliced crosswise 3/8 inch thick

1 8.5 ounce jar good fig spread, like Dalmatia

8 oz. cramy cheese i.e. goat cheese or cream cheese

Kosher salt and freshly ground black pepper

2 ripe figs, halved and thinly sliced lengthwise

Microgreens

Syrupy balsamic vinegar

Directions:

Toast the bread in a toaster and while still warm, spread the fig spread on each slice to cover it entirely.  Place the cheese in the microwave for 30 to 45 seconds until it is creamy and spreadable.  Spread a layer of cheese on the fig spread, leaving the edges of the fig spread visible.  Sprinkle lightly with salt and pepper.  Cut the toast crosswise to make appetizers that will be easy to eat.  Lightly drizzle each piece with a drizzle of balsamic vinegar, and top with a few micro greens.  Serve at room temperature. 

 

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Serves: 6

Ingredients
2 pounds Pork tenderloin
1 teaspoon Ground sage
½ teaspoon Salt
¼ teaspoon Pepper
1 clove Garlic; crushed
½ cup Water
½ cup Brown sugar
1 tablespoon Cornstarch
¼ cup Balsamic Vinegar
½ cup Water
2 tablespoons Soy sauce

Directions:
Mix together the seasonings: sage, salt, pepper and garlic.

Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.  Cook on low for 6-8 hours.

An hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)

Serve with remaining glaze on the side

Balsamic Soy Roasted Garlic Mushrooms

Balsamic Soy Roasted Garlic Mushrooms!

Ingredients
2 pounds mushrooms
1 tablespoon oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce (or tamari)
3 cloves garlic, chopped
1/2 teaspoon thyme, chopped
salt and pepper to taste

Directions
Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400 F oven until the mushrooms are tender, about 20 minutes, mixing half way through.

Servings-4

Grilled Peaches With Balsamic Fudge And Vanilla Ice Cream

Grilled Peaches With Balsamic,

Fudge, And Vanilla Ice Cream

Grilling peaches soften them up just like baking them in a pie and really brings out that sweet-peachy flavor. Choose fruit that is ripe but still firm enough so they will hold their shape when sliced in half. We make a savory fudge-like sauce by reducing some balsamic vinegar. And if you’ve already grilled your dinner, putting sliced peaches on the dying fire takes no effort at all. And to tie all of that deliciousness together, we serve them alongside a couple scoops of rich and creamy vanilla ice cream.  Serves 4

Ingredients

1/2 cup balsamic vinegar
4 ripe but still firm peaches, halved
Olive oil
Vanilla ice cream
Black pepper (optional)

Directions:
In a small saucepan, bring the balsamic vinegar to a boil and immediately reduce the heat to low. Stir occasionally until the liquid in the pan is reduced by half ( you should end up with 1/4 cup). Let cool and pour into a small pitcher or bowl.

Start a small fire in your grill using almost 1 chimney of charcoal briquets (30-40). For a gas grill, set the temperature to 450°F.

Slice the peaches in half horizontally and gently twist apart. Remove the pit and brush each side with olive oil.

When the coals have died down to grey ash (no flames), put the peaches directly over the heat and cook for 5 minutes or until the peaches are soft to the touch when gently squeezed.


Scoop the vanilla ice cream (we like vanilla ice cream, it has just the right amount of butterfat to make a silky smooth sundae) on to dessert plates or bowls and put one or two peach halves on top. Drizzle the balsamic sauce over the top and add a few grinds of black pepper (optional).

Grapefruit Avocado Arugula Salad

Grapefruit Avocado Arugula Salad

Yield: 2

Description
This grapefruit avocado salad is the perfect winter salad with a blend of spicy arugula, creamy avocado, blue cheese and fruit. Serve as a side or add protein to make it a main dish.

Ingredients

3-4 cups fresh arugula or other baby greens
1 grapefruit, segmented
1/2 avocado, sliced
2-3 T walnuts, chopped
2-3 T fresh blue cheese, crumbled
2-3 T dried cranberries
1/4 cup basic balsamic dressing

Instructions

Divide arugula between two salad bowls. Top each with the remaining ingredients. Serve with balsamic dressing.

Dressing:

Ingredients
1/2 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon maple syrup
1 teaspoon dijon mustard
1 teaspoon minced garlic
½ teaspoon sea salt
fresh or dried herbs (optional)

Directions:
Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine.