Archive for 2012
Sweet Potato, Roasted Garlic and Leek Ravioli
0Wednesday, 14 November 2012
Preparation time: 45 minutes
Cook time: 15 minutes
Serves: 6
Ingredients
For Ravioli
1 large leak, sliced4 cloves roasted garlic
2 sweet potatoes, diced
1 tbsp butter
2 tsp thyme
1 tsp oregano
1/2 tsp ground sage
1/2 cup Parmesan/Romano cheese
pinch salt
pinch black pepper
2 tsp Italian parsley (optional)
1 package wonton wrappers
1 egg, beaten
For Sauce
2 cups quick and easy tomato sauce
1/2 cup heavy cream or 3 tbsp goat cheese
Directions
1. Roast potatoes in the oven at 350°F for 20-30 minutes, until tender.
Allow potatoes to cool for 10 minutes.
2. Meanwhile, sauté leeks with thyme, oregano, sage, salt and pepper for
6-8 minutes, until fragrant and translucent.
3. Add potatoes, garlic, parsley (optional), leek mixture, and Parmesan or
Romano cheese to the food processor and blend until smooth.
4. Prepare the sauce by heating the tomato sauce and adding heavy
cream or goat cheese. Make sure the sauce does not boil once dairy is
added.
For directions on preparing the ravioli please see post entitled Pear,
Pumpkin and Ricotta Ravioli with Walnut Brown Butter Sauce
5. Savour it!
Category pasta, vegetarian
Pear, Pumpkin and Ricotta Ravioli
0
My friend Leah was in town and we decided to take a food adventure. Neither of us had made ravioli before so it was quite the treat. I remember stopping at a little pasta store in Rome with Matt to buy delicious pumpkin ravioli. It's only taken me 4 years to try making it myself!
Preparation time: 45 minutes
Cook time: 15 minutes
Serves: 6
Ingredients
For Ravioli
2 ripe Barlett pears, diced
1/2 Spanish onion, chopped
1 tbsp butter
1 tbsp brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 & 1/2 cups ricotta cheese
1/3 cup Parmesan/Romano cheese
pinch salt
pinch black pepper
1 package of wonton wrappers
1 egg, beaten
For sauce
1 tbsp butter
1 tbsp olive oil
5 fresh sage leaves, chopped
1/4 cup walnuts, roughly chopped
Directions
1. Sauté onions in butter until golden brown, ~4-5 minutes. Add pears,
cinnamon, nutmeg, and cloves to the skillet and cook for an additional
3-5 minutes, until pears start to break down but are not mushy.
Remove skillet from heat and allow to cool for 5 minutes.
2. Add pear mixture, pumpkin purée, ricotta cheese, Parmesan or Romano
cheese, and brown sugar to a food processor and blend until smooth.
3. On a clean surface lay out wonton wrappers and brush all edges with
egg. Place mound of filling (~1 tbsp) in the centre of the wrapper.
Top with another wrapper and seal edges with a fork. Repeat with
remaining wrappers. Place on parchment paper so that ravioli don't
touch each other.
4. Make sauce by adding butter and oil to a small saucepan over medium
low heat. Add walnuts and sauté until fragrant, ~ 3 minutes. Add sage
and continue to cook for another 3-5 minutes, until butter turns a light
brown colour.
5. Bring a large pot of salted water to a boil. Working in batches (about
5-6 ravioli at a time), add ravioli and cook until tender, ~2-3 minutes.
Strain gently with a large slotted spoon. Transfer to a bowl and top
with brown butter sauce.
6. Savour it!
TIP: If you have left over filling, make gnocchi!! Add the filling to a food processor with 1 egg and enough flour to form a dough (so that it's not too sticky). Roll the dough out into a 1-inch thick rope and cut it into bite-sized pieces (~1/2 inch). Cook in boiling water for 10 minutes and top with your favourite sauce. These little guys freeze great too!
Category pasta, vegetarian
Chicken and Dumplings
1Sunday, 11 November 2012
I've always wanted to try this dish but never got the chance. It's great for cold weather. A comfort food at heart. I modified this recipe from Simply Recipes. It was a big hit with Matt.
Preparation time: 15 minutes
Cook time: 1 hour
Serves: 6
Ingredients
Stew
2 chicken thighs/legs, bone-in
2 chicken breasts, bone-in
1 tbsp olive oil
1 carton chicken stock
2 celery stalks, cut into 1/2-inch pieces
3 medium carrots, cut into 1/2-inch pieces
1 Spanish onion, roughly chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
1 tsp dried thyme
1 tbsp 2% milk
1/2 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
pinch salt
pinch black pepper
Dumplings
2 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
1 tbsp butter, melted
1 tbsp olive oil
3/4 cup milk
1/4 cup minced fresh herb leaves (I used dill)
pinch black pepper
Directions
brown on all sides, about 3-4 minutes per side. Remove chicken pieces
and set aside on a dish.
2. Add onion, garlic, celery, carrot, and thyme and sauté until soft, about
5 minutes (use remaining oil if necessary). Make sure to scrape the
brown bits of chicken from the bottom of the skillet. Remove skillet
from the heat and add the flour. Stir until the mixture is a paste.
3. Add paste to a large pot, over medium heat. Add the stock and whisk
until there are no lumps. Add chicken pieces back to the pot and poach
for about 20 minutes. Remove chicken pieces from the stock and set
aside to cool. When the chicken is cool to the touch, pull the meat off
the bones in large chunks and add them back to the stock with salt and
pepper. (Tip: put the bones in a freezer bag to make stock later). Let
the stew simmer for 30 minutes.
4. Meanwhile prepare dumpling batter. Mix dry ingredients in a bowl
(flour, baking powder, salt and fresh herbs) and mix well. Add melted
butter, oil and milk to the dry ingredients. Mix gently with a wooden
spoon until the mixture just comes together (Note: do not overmix!!
The dumplings will become hard).
5. Drop the dumplings on top of the stew in tablespoon sized balls.
Cover the pot and let simmer for 15 minutes without lifting the lid.
6. Stir in milk, peas, and parsley.
7. Savour it!
Stuffed Acorn Squash
0Monday, 5 November 2012
This is a great Fall recipe. It keeps well so you can even make it the day before and warm it up. Next time I think I'll add pinto beans for some extra protein. Instead of rice bread could be used for the stuffing.
Preparation time: 10 minutes
Cook time: 1 hour
Serves: 2
Ingredients
1 small acorn squash
1 cup red or wild rice
2 1/2 cups chicken or vegetable stock
2 carrots, diced
1 celery stalk, diced
1 apple, peeled, cored and diced
1/2 Spanish onion, diced
2 cloves garlic, minced
1/4 cup of raspberries
1 tsp cumin
1 tsp thyme
1/2 tsp red chili flakes
pinch salt
pinch pepper
4 sliced of gouda cheese
2 tbsp olive oil
Directions
1. Add rinsed rice to a small pot with 2 cups of stock. Bring to a boil thenreduce heat and let simmer for 40 minutes.
2. Meanwhile, preheat oven to 350°F. Cut the squash in half. Brush cut
side with about 1 tbsp of olive oil, and sprinkle with a pinch of salt.
Place on a baking tray and bake for 30 minutes.
3. While squash is baking, make the stuffing by sautéing onions and garlic
in a skillet with remaining oil for ~ 2 minutes. Add spices and cook for
an additional 30 seconds. Add carrots, celery, apples and raspberries.
Mix in 1/2 cup of stock and reduce heat to a simmer. Cook until
vegetables are tender. When rice is tender add it to the skillet and
stir.
4. Remove squash from the oven and puncture with a fork. The flesh
should not be too hard. If it is still tough then put the squash back in
the oven for another 10 minutes. Place 2 slices of gouda in the centre
of each squash. Add stuffing on top so that it forms a mound. Return
the stuffed squash to the oven and bake for 10 -15 minutes.
pumpkin seeds and nuts. Serve with roasted vegetables like
asparagus (shown below).
6. Savour it!
Category rice, vegetarian
Homemade Pizza Dough
0Wednesday, 31 October 2012
I originally made this recipe because my friend Leah and I wanted to make pizzas for a holiday potluck. We searched all over Montreal to find dough with no luck. So at the last minute we decided to make it....and voilà! I'll never buy it again.
Preparation time: 15 minutes
Cook time: 15-20 minutes
Yields: 2 12-inch pizzas
Ingredients
1 package (~2 1/4 tsp) active-dry yeast
1 - 1 1/2 cup water (110 °F)
4 cups flour (you can use all purpose or 1/2 all purpose & 1/2 whole wheat)
1 1/2 tsp salt
2 tbsp olive oil
Toppings of your choice
Directions
1. Add warm water and yeast together with a pinch of sugar. Let stand
for 5 minutes until yeast starts to bubble and froth.
2. Meanwhile, add flour and salt to a mixer/food processor and pulse until
mixed. With the machine on, add the yeast mixture in a steady
stream. If dough does not form then add a little extra water. Add oil
and pulse to coat.
3. Scoop dough onto a lightly-floured surface. Coat hands with flour and
knead dough for 5-8 minutes. Cut the dough in half and form into two
balls.
4. Cover balls with a lightly-floured dish towel and place in the oven with
the light on (temperature off) for 1 hour (until dough has doubled in
size).
5. Shape dough into two 12-inch pies using your hands. Stretch dough
with your knuckles to expand.
6. Top with your favourite ingredients. Try:
Tre Formaggi: tomato sauce, mozzarella , grated romano, spoonfuls of ricotta, and basil.
Piccalo: Spicy bean spread, cheddar cheese, and green and red peppers.
The Leah: roasted garlic, caramelized onions and pears, and gorgonzola cheese.
7. Bake for 15-20 minutes until bottom crust is golden brown.
8. Savour it!
Pictures of finished pizzas coming soon...
Tofu steaks with Quinoa Pilaf
0
Preparation time: 1.5 hours
Cook time: 20 minutes
Serves: 4
Ingredients
Tofu
1 brick of tofu (firm or extra firm)
1 tbsp sesame oil
2 tbsp cider vinegar
juice of 1 lime
2 tbsp honey
2 tsp Worchester sauce
1 tsp sriracha
4 cloves garlic, minced
3 scallions, sliced
1 1/2 tsp ginger, grated
2 green onions, sliced
Quinoa Pilaf
1 cup quinoa, well-rinsed
3 medium carrots, grated
1/2 cup sierra mix (mixed nuts and sultanas)
1 tbsp butter
2 cups water
pinch salt
pinch black pepper
1/4 tsp cumin
Directions
1. Slice tofu brick in 3 pieces. Place slices in between 2 paper towels on
a plate. Cover the top with an additional plate and place in the fridge
with a heavy item on top for 30 minutes. This will remove the excess
water.
2. Meanwhile prepare the marinade by combining the oil, vinegar, lime
juice, honey, Worchester, sriracha, scallions, and ginger in a 3- or 4
quart Pyrex dish. Add tofu slices. They should be submerged in liquid.
Cover with saran wrap and place back in fridge for at least 1 hour
(overnight will yield best results).
3. Melt butter in a small pot over medium heat. Add sierra mix and stir
until nuts are golden, ~3-5 minutes. Add quinoa, water, carrots, salt,
pepper and cumin. Stir to mix ingredients. Increase heat to high and
wait for pot to boil. Once boiled, reduce to medium-low, place lid on
top and cook for 15 minutes. Fluff with fork to ensure all liquid has
been absorbed.
4. Cut tofu slices diagonally so that they are triangles. Coat with flour.
5. Heat a skillet (preferably cast iron) over medium-high heat with a small
amount of oil. Place tofu triangles on the grill and cook for 5 minutes per
side. Baste tofu with marinade while cooking.
6. Top with green onions and additional nuts.
7. Savour it!
Category quinoa, tofu, vegetarian
Oven-baked Artisan Bread
0Tuesday, 30 October 2012
Preparation time: 2.5 hours
Cook time: 40 minutes
Yields: 2 loaves
Ingredients
1 package of dry yeast (~2 tbsp)1 tsp salt
1/4 tsp brown sugar
2 3/4 cup whole wheat flour
3 cup all-purpose flour
1 cup milk
4 tbsp olive oil
2 tbsp honey
1 1/2 cup warm water (~ 110 °F)
1/2 cup flax seeds
1/2 cup large flake oats (optional)
1/4 cup sunflower seeds (optional)
Ingredients
1. Mix water with brown sugar and yeast. Let stand for 5-10 minutesuntil yeast starts to bubble and froth.
2. Meanwhile pulse flour, salt and flax seeds in a mixer/food processor
until mixed.
3. Add honey, 3 tbsp oil, and milk to yeast mixture. While food processor
is on, add liquid to dry ingredients in a steady stream. If dough does
not form then add a little extra water.
4. Scoop dough out of the machine onto a lightly dusted surface. Knead
with your hands for 10-12 minutes (dough should feel more elastic,
smooth and a bit lighter). You can also knead for 6 minutes, take a 5
minute break and then continue for another 6 minutes. Shape dough
into a ball.
5. Add remaining oil to a large bowl and add dough. Flip dough so that
all sides are oiled. Wet a paper towel and place it on top of dough. Fit
the bowl with a lid or saran wrap.
6. Allow dough to rise in the oven with the light on (temperature off) for
1-2 hours or overnight in the fridge. Dough should double in size.
7. Punch down dough with your fist and scoop on to a lightly-floured
surface. Knead for 1 minute to get all the air out. Cut dough in half
and form into two loaves.
(Optional: Sprinkle oats and sunflower seeds on counter top and lightly
roll dough over the seeds and oats.)
Add dough to two lightly-greased loaf pans. You can score the top if
you like.
8. Allow dough to rise again for 45 minutes - 1 hour (until doubled in
size). The dough should expand to higher then the lip of the pan.
9. Preheat oven to 400 °F. Turn down heat to 375 °F immediately before
putting the pans in the oven. Bake for 30-40 minutes. The crust
should turn dark brown. Remove pans from oven and flip over on to
cutting board. Once bread is removed tap lightly on the bottom. If it
sounds hollow then bread should be cooked throughout.
10. Let bread stand for 10 minutes on cutting board before slicing.
11. Savour it!
Corn and Black Bean Burgers with Raddichio-Watercress Slaw
0Friday, 19 October 2012
If you are looking a hearty meal that won't leave you feeling heavy then this one's for you. The burger itself is filling but the slaw gives a fresh crunchiness. I modified this from a recipe that was given to me by my good friend (and lifetime sous chef), Leah Smith. I made the burgers with mixed nuts...next time I think I'll add flax and maybe even quinoa.
Preparation time: 30 minutes
Cook time: 10 minutes
Serves: 6
Ingredients
Patties1/2 jalapeno, diced
1/4 red onion
2 cloves garlic, minced
1/2 cup Italian parsley, chopped
1 cup oats, ground
1& 1/2 cup breadcrumbs
2 carrots, grated
1 green pepper, diced
1 540 g can black beans, drained
1 341 g can sweet corn, drained
2 eggs
1 cup mixed nuts, chopped
1& 1/2 tsp cumin
1 & 1/2 tsp oregano
1 & 1/2 tsp thyme
1 & 1/2 tsp taco seasoning
1/2 tsp cayenne pepper
2 tsp Worcestershire sauce
1 tbsp barbeque sauce
Pinch salt
Pinch black pepper
Slaw
1/2 raddichio, sliced
1/4 green cabbage, sliced
Small bunch watercress
1/2 tbsp honey
1 tbsp olive oil
1/2 tbsp cider vinegar
Salt and pepper to taste
Spread
3 tbsp blue cheese dressing
1/2 chipotle pepper, diced, plus 1 tsp adobo sauce
Directions
1. Put chopped vegetables in fine metal sieve and drain residual liquid by
pushing hard with your palm.
2. Pulse oats and nuts in food processor. Remove and set aside in large
sized bowl.
3. Add black beans and corn to food processor and pulse until coarsely
blended. Add mixture to oats and breadcrumbs bowl along with
drained vegetables and spices.
4. Add eggs, Worcestershire, and BBQ sauce. Mix well using your hands.
5. Using your hand shape mixture into 9 4-inch x 1-inch patties. Place on
cutting board and let rest in the freezer for at least 10 minutes.
6. Meanwhile make slaw but mixing raddichio, cabbage and watercress
with oil, vinegar, honey, salt and pepper.
7. Mix blue cheese dressing and chipotle in adobo in a small bowl.
8. Heat cast-iron skillet with oil and grill burgers for 3-5 minutes on each
side. Cover with lid to ensure burgers are heated throughout.
9. Place burgers on toasted bun with slaw and chipotle spread.
10. Savour it!
Category sandwich, vegetarian
