Cranberry Sauce

14 10 2008

As promised, I’m featuring a few of my Thanksgiving recipes this week. Cranberry sauce is a must for the holidays and making it from fresh cranberries barely takes any more effort than opening a can of jellied sauce. The results are definitely worth it!  Fresh cranberries are available at most grocery stores around Thanksgiving and Christmas (they usually come in small bags) but you can use frozen berries if you can’t find fresh.  Any leftover fresh cranberries can be frozen.

Cranberries have a lot of natural pectin (the component that makes jam thick) so you don’t have to add any.  Just cook them down and the sauce will thicken easily.  If you use frozen cranberries, they will take a bit longer so adjust your cooking time accordingly.

Cranberry Sauce

Makes about 1 cup sauce (can easily be doubled)

(VEGETARIAN)

  • 1-1/2 cups fresh OR frozen cranberries
  • 1/2 cup water
  • 1/4 cup + 2 Tablespoons sugar
  • 2 teaspoons orange juice
  • 1/2 teaspoon finely grated orange peel (optional)
  1. In a medium saucepan, combine all ingredients.  Heat on medium high.  Stir to ensure all ingredients are combined and the sugar dissolves.
  2. Let simmer on medium heat until the cranberry skins begin to crack, about 5 minutes (it will take longer if cranberries are frozen).  Mash cranberries with a potato masher until cranberries are mashed up.
  3. Continue to simmer for another few minutes, until sauce has begun to thicken.  Cool and serve.   Can be made in advance and stored in the fridge.
Bon Appetit and Enjoy!
Cranberry Sauce

Cranberry sauce made with fresh cranberries


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Categories : Cranberries, Fall, Recipes

Welcome to Fall!

24 09 2008

In Canada, there are four very distinct seasons.  Almost everyone loves summer and winter has its charms but without a doubt, my favourite season is fall.  The crisp weather, colourful foliage and an excuse to shop for a new wardrobe are all great reasons to enjoy autumn but let’s not forget about the food!  Hearty soups, rich braises, spiced cider and pumpkin treats are only some of the culinary delights fall has to offer. Many of the farmer’s markets will be running for another month or so, their stalls overflowing with pumpkins, squash and apples.  Thanksgiving offers a chance to make your favourite autumn dishes such as pumpkin pie and juicy herb-roasted turkey. And of course, there’s Hallowe’en, which falls on a Friday this year so it’s a great excuse for the adults to get together and celebrate the season with spooky cocktails and snacks.  

So get ready for fall and check back for lots of great autumn recipes and techniques. To get things started for the season, here is a quick recipe for a cider spice mix so you can whip up a cup of hot apple cider to enjoy after a brisk autumn walk or an afternoon of raking leaves.  It can be used with apple cider or, as Christmas nears, hot cranberry juice.

Spiced Cider

(VEGETARIAN)

Makes 4 cups of cider – can easily be doubled

Spice Packet:

  • 2 cinnamon sticks, broken in half + 4 whole sticks for garnish
  • 6 whole cloves
  • 1 strip orange peel, about 1″ X 2″ – peel only, make sure white pith is cut off
  • 4 whole allspice 
  • Cheesecloth, doubled and cut into a 6″ X 6″ square
  • Kitchen string – about 3″ long

 

  • 4 cups (1 liter) non-alcoholic apple cider OR cranberry juice
  1. Lay cheesecloth flat on the counter and add all ingredients.  Fold up corners and tie tightly with kitchen string.
  2. In a large saucepan, add cider and spice packet.  Heat on medium-high until simmering then reduce to medium-low (do not boil).  Simmer for about 30 minutes, until spices permeate the cider.
  3. Remove spice packet and discard, pour cider into mugs and garnish with cinnamon sticks.
Bon Appetit and Enjoy!

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Categories : Apples, Drinks, Fall, Recipes, Vegetarian

Heirloom Tomato Salad with Goat Cheese and Sherry Vinaigrette

11 09 2008

I recently paid a visit to Harvest restaurant in the bucolic countryside of Eastern Ontario (see Late Summer in Wine Country).  Chef/owner Michael Potters bases his menus on what is in season and available, sourcing as much as possible from local purveyors. One of the salads on the menu was an heirloom tomato and Fifth Town goat cheese salad with sherry vinaigrette.  It inspired me to come up with my own version.  It’s similar to a caprese salad but the goat cheese and dressing give it a bit of a different flavour.

If you don’t like goat cheese (and I must admit, it’s not my personal favourite), you can use any kind of creamy mild cheese, such as a creamy sheep’s milk cheese, mild feta or even fresh mozzarella.  Because this salad is so simple, it’s important to use the very best ingredients you can find so skip it if you can’t find good tomatoes.   Sherry vinegar should be available at most grocery stores.  This salad makes a great starter or light lunch with some crusty bread.

Heirloom Tomato Salad with Goat Cheese and Sherry Vinaigrette

Makes 4 appetizer sized servings

(VEGETARIAN)

  • 5 or 6 medium to large mixed heirloom tomatoes 
  • 4 oz. mild goat cheese OR other soft cheese, such as feta, sheep cheese or fresh mozzarella
  • Fresh ground pepper and sea salt, to taste
  • Fresh chopped thyme leaves, to sprinkle over and garnish salad
  • Sherry Vinaigrette (see recipe below)
Sherry Vinaigrette
  • 3 Tablespoons neutral oil, such as canola or safflower
  • 1 Tablespoon sherry vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon fresh chopped thyme leaves
  • Pinch of salt
  1. To make vinaigrette: In a small bowl, add all ingredients and whisk until combined.  
  2. To assemble salad: Cut tomatoes into thick slices, discarding the part where the stem was attached. Arrange tomatoes on a serving platter OR as individual servings.
  3. Break goat cheese up with your fingers and sprinkle over tomatoes.  Spoon dressing over salad and sprinkle with sea salt and ground pepper.
  4. Garnish with thyme leaves.
Bon Appetit and Enjoy!

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Categories : Cheese, Recipes, Summer, Tomatoes, Vegetarian

Slow Roasted Tomatoes

4 09 2008

With tomato season in full swing, it’s the perfect opportunity to take advantage of their abundance by trying different tomato-based recipes.   This slow roasted tomato recipe was inspired by the Pomodoro Al Forno recipe that appeared in the September 2008 issue of Bon Appetit magazine.  I have adjusted the seasonings and simplified the technique so that you can just let them cook without having to turn them part way through.  The secret to success is ensuring that you cook the tomatoes long enough – if you do, the results are impressive.  I give a few suggestions of how to use them at the end of the recipe. 

This recipe can also be made in the winter with greenhouse plum tomatoes that you wouldn’t normally want to eat – the roasting process concentrates the flavour so the resulting flavour is sweet and vibrant.  

Slow Roasted Tomatoes

(VEGETARIAN)

  • 8 medium sized plum tomatoes, peeled and seeded  – See ‘How to Peel Tomatoes’
  • 1 Tablespoon chopped fresh oregano OR chopped fresh thyme
  • 1 large garlic clove, roughly chopped
  • 3/4 cup olive oil 
  • 3/4 teaspoon sea salt
  • 1 teaspoon sugar
  • 1-1/2 teaspoons balsamic vinegar
  1. Preheat oven to 250 degrees Fahrenheit
  2. Place peeled and seeded tomato halves in a large roasting pan, cut side up. Pour pour olive oil over tomatoes and ensure that oil covers the bottom of the pan.
  3. Sprinkle tomatoes with fresh chopped herbs, chopped garlic, sea salt, sugar and balsamic vinegar, making sure it is evenly distributed.
  4. Roast tomatoes for 2 hours.  Check on them at 2 hours for progress.  Continue cooking until they have collapsed and turned dark red, approximately 40 more minutes.  
  5. Serve with your favourite dishes.

Serving Suggestions

These tomatoes are very versatile.  You can basically use them anywhere you want a rich, concentrated tomato flavour, such as:

  • Tossed with your favorite pasta.  Add a bit of fresh oregano or basil and top with grated parmesan.
  • For an hors d’oeuvre at your next cocktail party: Cut a baguette into rounds.  Toast baguette slices and rub with a peeled garlic clove.  Spread a spoonful of ricotta cheese on each round and top with chopped roasted tomato
  • Layer tomatoes in a small baking dish.  Top with grated parmesan cheese and bake at 350 degrees Fahrenheit until cheese is bubbling and beginning to brown, approximately 20 minutes.  Serve as a side dish to grilled or roasted meats.
  • Place a couple of spoonfuls of roasted tomato inside a grilled cheese (try it with aged cheddar!).  
  • Top a homemade pizza with roasted tomatoes instead of your regular tomato sauce.
  • Compose a caprese salad with fresh buffalo mozzarella and basil.  This is a great idea in the winter when fresh tomatoes are less than stellar.
  • Use tomatoes in a lasagne – layer tomatoes with other roasted or grilled vegetables, such as zucchini, eggplant, mushrooms and tomatoes.
  • Just eat them on their own!  
  • Use your imagination – the possibilities are practically endless!
Slow Roasted Tomatoes

Slow Roasted Tomatoes

Bon Appetit and Enjoy!


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Smoked Salmon and Cucumber Salad

29 08 2008

Smoked salmon, cucumber and fresh dill make a refreshing light lunch or first course on hot summer days. Although summer is winding down, cucumbers and dill are abundant right now so give it a try on the next warm day.  The cucumber salad is also a great side dish to grilled or roasted salmon.

Crème fraîche is a thick, aged cream.  Unfortunately, it can sometimes be difficult to find.  If you can’t get it for this recipe, you can used drained, plain yogurt or sour cream but adjust the seasonings because the flavour will not be quite the same.   It’s also possible to make your own. You can check out this link for more information on substitutions:

Crème Fraîche Substitute

Smoked Salmon and Cucumber Salad

The crème fraîche dressing can be made in advance but do not assemble the salad until just before serving because the cucumbers will start to give off liquid resulting in a soggy salad.

Makes 4 first course servings

  • About 5 oz. (140 g) smoked salmon
  • 1/2 cup crème fraîche (see note above for substitutions)
  • 2 Tablespoons shallot, finely minced
  • 2 teaspoons cider vinegar
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 2 Tablespoons chopped fresh dill, plus more for garnish
  • 1 large English (Burpless) cucumber, cut into slices about 1/4″ thick (about 2-1/2 cups)
  1. In a medium bowl, combine  crème fraîche, chopped shallot, cider vinegar, sugar salt and chopped dill.  Stir to combine thoroughly. Refrigerate until ready to use.  
  2. Just before serving, mix the cucumbers with the crème fraîche dressing and toss to coat.  Top with smoked salmon and garnish with fresh dill.  Can be served family-style or plated individually.

Bon Appétit and Enjoy!

 

Smoked Salmon and Cucumber Salad with fresh dill garnish

 

 


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Zucchini Bread with Cream Cheese Frosting

28 08 2008

 

Zucchini is vegetable that a lot of people love to hate.  They grow very easily and by the end of the summer in farming areas, there are usually more zucchini than anyone can use!  Luckily it is very versatile – because it doesn’t have a strong flavour, it can be used in baked goods, pickles, savoury dishes or just eaten on its own.  

This bread is similar to a carrot cake.  The zucchini keeps the bread moist so the frosting is not necessary but it I urge you to try it because it really takes it over the top! The frosting can also be used on your favourite carrot cake as well.

Zucchini Bread with Cream Cheese Frosting

Makes 1 loaf 

(VEGETARIAN)

  • 1 cup cake and pastry flour (use all purpose flour if you don’t have it)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup neutral vegetable oil, such as canola or safflower
  • 1/4 teaspoon vanilla extract
  • 1-1/2 cups grated zucchini (about 1-1/2 medium zucchini)
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  • Optional – Cream Cheese Frosting (see recipe below)
  1. Preheat oven to 375 degrees Fahrenheit.  Grease a standard size loaf pan with a neutral oil and set aside.
  2. In a large bowl, add flour, baking powder, baking soda, cinnamon, nutmeg, salt and sugar.  Stir until combined and spices are distributed throughout.
  3. In a separate small bowl, beat eggs vigorously with a whisk until they are frothy, about 30 seconds.  Add eggs to flour mixture.
  4. Add oil, vanilla and zucchini and mix until combined.  Add pecans and raisins and stir until combined.
  5. Pour batter into loaf pan.  Bake for about 45 minutes or until a knife inserted in the middle comes out clean.
  6. Let bread cool completely before adding frosting.

 

Cream Cheese Frosting

This is also perfect for carrot cake.  The recipe can easily be doubled.

Makes about 3/4 cup frosting (can easily be doubled)

  • 4 oz. cream cheese (1/2 of a block), softened
  • 1 cup icing sugar
  • 4 teaspoons neutral oil, such as canola or safflower
  • 1/4 teaspoon salt
  1. Add all ingredients to a large bowl.  Using a stand mixer with whisk attachment or with a hand mixer, beat ingredients until smooth, approximately 5 to 7 minutes.  
  2. Spread generously over cooled bread or your favourite cake.
Zucchini Bread with Cream Cheese Frosting, cut into slices

Zucchini Bread with Cream Cheese Frosting, cut into slices

Bon Appetit and Enjoy!

 

 

 


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Kitchen Tip of the Week – How to Remove an Avocado Pit

26 08 2008

This week I’m going to demonstrate how to pit an avocado.  Avocados make a great accompaniment to Mexican and Latin inspired dishes which are perfect for summer meals.  I also enjoy sliced avocado in salads or sandwiches.  As a bonus, I have included a recipe for guacamole.  Pour yourself a margarita, whip up some guacamole and enjoy with your favourite corn chips!

How to Remove an Avocado Pit

1. Slice avocado lengthwise all the way around, cutting through to the pit

 

2. Twist the two halves and gently pull apart

 

3. Using a very sharp, large knife, carefully sink blade into the pit (you can also pry the pit out with a spoon)

 

4. Twist knife and pull pit out

 

5. Et voila - you are now ready to scoop out the avocado flesh or cut it into a dice

 

Guacamole is traditionally made in a molcajete – a large stone bowl with a stone masher that looks like a mortar and pestle set.  However, it is certainly not nessecary to make decent guacamole and you can easily make it in a bowl by mashing the avocado with a fork.  Haas avocados are the most readily available variety. Look for ones that are very dark green (almost black) and soft to the touch so they mash easily.

Guacamole

 Makes about 1 cup – can easily be doubled

(VEGETARIAN)

  • 1 very ripe Haas avocado, pitted (see above)
  • 1 Tablespoon finely diced onion
  • 1/3 cup diced tomato (about 1 small tomato)
  • 1/4 hot sauce such as Tabasco (or more, to taste)
  • 2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • 1/2 garlic clove, finely minced – optional (purists would probably not use garlic but I like it)
  • Optional: you can add a bit of chopped fresh cilantro but I usually leave it out because a lot of people dislike the flavour of cilantro!
  1. Pit avocado as detailed above.  Spoon the flesh out of each half into a medium sized bowl.
  2. Lightly mash the avocado with a fork.  Add remaining ingredients and continue to mash the mixture until everything is combined and it is the desired consistency (some people like it very smooth while others prefer it a bit chunky).  
  3. Adjust seasonings to taste and serve with your favourite dishes.

 

Bon Appetit and Enjoy!

 

Guacamole, served in a molcajete

Guacamole, served in a molcajete


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Categories : Avocado, Kitchen Tips, Recipes, Summer, Vegetarian

Tomato Tart with Herbed Ricotta

21 08 2008

Because tomato season is so short, I’m trying to make as many tomato recipes as possible before they’re gone and we’re stuck with tasteless imports again.  I visited the farmer’s market today and picked up a variety of different tomatoes from plum to miniature heirlooms.   The plum tomatoes didn’t really look that great so I was pleasantly surprised when I tasted one and discovered that they were sweet and flavourful.

For this recipe, it’s important to use plum tomatoes because they have less liquid inside and won’t make the dough soggy.  It’s also imperative that you slice them very thinly or they won’t cook properly.  A mandoline is the best tool but a very sharp knife will also work.  You could serve small squares of this as an appetizer or serve larger portions with a salad for a main dish.

Tomato Tart with Herbed Ricotta

Makes approximately 8 appetizer sized servings

(VEGETARIAN)

  • 1/2 package of puffed pastry, thawed
  • 1-1/2 cups thinly sliced plum tomatoes – approximately 6 plum tomatoes, sliced 1/8″ thick
  • 1 cup ricotta cheese
  • 1/4 teaspoon salt
  • 2 teaspoons finely chopped fresh oregano + extra for garnish
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh Italian parsley
  • 1 clove garlic, finely minced
  • 2 Tablespoons freshly grated parmesan cheese
  • Sea salt

 

  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a medium sized bowl, mix together ricotta, garlic, 2 teaspoons oregano, thyme, parsley, 1/4 teaspoon salt and parmesan cheese.  Stir to combine thoroughly. Set aside.
  3. Roll puff pastry out to a rectangle about 9″ X 12″.
  4. Spread ricotta evenly over dough.  Top ricotta with tomato slices (some tomatoes may be overlapping or doubled).
  5. Sprinkle tomatoes with sea salt and fresh oregano.
  6. Bake tart for 20 to 25 minutes or until pastry is golden brown along the edges and on the bottom. Cut into squares to serve.  Tip: a round pizza cutter is a good way to cut the tart cleanly but a sharp knife will work as well. 

Bon Appetit and Enjoy!

p1010158


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Categories : Herbs, Recipes, Summer, Tomatoes, Vegetarian

Caprese Salad

19 08 2008

Caprese Salad (Insalata Caprese in Italian) is a classic summer salad that is very simple to put together.  The key to success with this salad is to use the very best ingredients you possibly can.  When you use tomatoes at their peak, good quality mozzarella and olive oil and fresh picked basil, it’s truly a special dish. However, if you use sub-par ingredients and poor quality tomatoes, it can be pretty mundane.  Save it for summertime – it just won’t be the same with January’s tomatoes!

This is not really even a recipe, just some guidelines on what to use for the best result.  I have shown some suggestions on how to compose your salad: stacked, as a chopped salad, layered on a platter or as stuffed tomatoes.  You could also toss the ingredients with pasta or layer them in a baguette for a refreshing summer sandwich.

Insalata Caprese 101

(VEGETARIAN)

Ingredients:

  • Ripe tomatoes, in the prime of their season.  Any type of tomato that is top quality will do – heirlooms are good, as are plum tomatoes, cherry tomatoes and cocktail tomatoes.
Tomatoes

Tomatoes

  • Fresh mozzarella – Buffalo mozzarella is preferable but cow will also work.  The best kinds can usually be found at a good cheese counter or shop and are kept in liquid.  Ask your cheesemonger for recommendations.  Avoid pre-packaged block mozzarella from the supermarket as it does not have the same flavour or texture.

    • Fresh Mozzarella Balls

  • Extra virgin olive oil – A decent olive oil is essential.  I typically use ones from Tuscany or Spain.

 

 

 

 

 

Extra Virgin Olive Oil

Extra Virgin Olive Oil


  • Fresh Basil.  The fresher the better, preferably from your own herb garden.  Don’t even think about using dried basil from a jar!
Fresh Basil

Fresh Basil

 

  • Sea Salt.  This adds the finishing touch and a salty crunch to your salad.
Sea Salt

Sea Salt

 

Putting it All Together

Now that you’ve assembled your ingredients, you can compose you salad however you choose.   Typically the tomatoes, basil and cheese are layered and then sprinkled with salt and drizzled with olive oil.  How you assemble your salad may depend upon the occasion:

Stacked

This is an impressive presentation for an elegant first course at a dinner party.  Slice a tomato into rounds, leaving the ‘lid’ in tact.  Slice a very thin sliver off the bottom piece so the tomato will sit upright without rolling over.  Layer a slice of tomato, a slice of mozzarella, a basil leaf and repeat for all tomato slices. Drizzle with olive oil and sprinkle with sea salt.

'Stacked' Caprese Salad

'Stacked' Caprese Salad

 

Chopped

This is the quickest way to put together a caprese salad and is excellent for family style dinners.  Cut up tomatoes and mozzarella into chunks, chop up some basil leaf (see primer on How to chop herbs ) and drizzle with olive oil.  Sprinkle with sea salt and toss everything together in a large bowl.  Garnish with a basil leaf.

'Chopped' Caprese Salad

'Chopped' Caprese Salad

 

Layered 

This is another good way to present the salad for buffet or family style dining.  Layer slices of tomato with the cheese and basil slivers.  Drizzle with olive oil and sprinkle with salt.  Garnish with a basil leaf.

"Layered" Caprese Salad (made with heirloom tomatoes - they look green but are actually ripe)

'Layered' Caprese Salad (made with heirloom tomatoes - they look green but are actually ripe)

 

Stuffed

For cocktail parties, stuffing the tomato with the cheese and basil makes the perfect one-bite finger food.  Cut the top 1/4 off the top of a small cocktail or grape tomato.  Scoop the seeds and pulp out from inside and discard. Cut the mozzarella into small chunks and wrap each piece in basil leaf.  Stuff the mozzarella into the hollowed out tomato.  Drizzle stuffed tomatoes with oil and sprinkle with salt.

"Stuffed" Caprese Salad

'Stuffed' Caprese Salad

 

Bon Appetit and Enjoy!


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Categories : Basil, Summer, Tomatoes, Vegetarian

Apricot Jam

14 08 2008

 

This is a very quick version of an apricot spread that you can use on biscuits, toast or croissants to make your morning a little brighter.  I don’t even add any pectin – the fruit mixture just simmers down until it gets quite thick.  This makes only a small batch of jam and is intended to be eaten right away rather than canned.  For information on how to make large batches and prepare jars for canning, visit http://www.pickyourown.org/allaboutcanning.htm

Apricot Jam

Makes approximately 1 cup of jam    

(VEGETARIAN)

  • 2 heaping cups of apricots (about 15 small apricots), quartered and pits removed
  • Pits from the apricots
  • 1 cup sugar
  • 1 Tablespoon amaretto liqueur
  • 2 teaspoons lemon juice
  • 1/4 cup water
  1. In a large saucepan over medium-high heat, place all ingredients (including pits). 
  2. Bring fruit mixture to a simmer and reduce heat so it is gently simmering (not a hard boil).  Simmer for approximately 45 minutes or until fruit has cooked down and started to thicken.
  3. Remove pits and discard.  Let jam cool and use on toast, etc.  Can be kept covered in the refrigerator for a few days.

Bon Appetit and Enjoy!


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Categories : Apricots, Recipes, Summer, Vegetarian

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